Pumpkin & Raw Banana Kootu Recipe - Poosanikai, Vazhakkai & Payaru Kootu Kari Recipe

Preparation Time : 15 mins

Cooking Time : 45 mins

Serves: 4

Vegetables & Moong Dal Stir Fry Recipe - Pasi Paruppu & Carrot Thoran Recipe

Preparation Time : 15 mins
Cooking Time : 25 mins
Serves: 4

Mixed Vegetable Thoran Recipe

Thoran is one of the most commonly made sidedish in a south indian kitchen. We make it with lots of veggies, this version is my favourite. I combined three veggies in this and it taste just fantastic..Make sure your chop the veggies very finely, a chopper works great for this..

Hope you will try this out and let me know how it turns out for you..

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Preparation Time : 10 mins

Cooking Time : 15 to 20 mins

Serves: 4 to 6

Ingredients:

Oil - 1 tblspn

Mustard Seeds - 1 tsp

Urad dal - 1 tsp

Curry leaves - a sprig

Onion - 1 chopped finely

Beetroots - 1 chopped finely

Carrots -1 chopped finely

Beans - 10 chopped finely

Salt to taste

Coconut Oil - 1 tsp

For Grinding:

Coconut - 1/2 cup grated

Dry Red Chillies - 2

Garlic - 2

Cumin Seeds - 1 tsp

Turmeric Powder - 1 tsp

Method:

Take all the grinding ingredients in a blender and crush it coarsely. Set aside.

Heat oil in a pan, add in mustard, urad dal and curry leaves and let them sizzle.

Add in all the veggies and season with salt. Saute for 5 mins till the raw smell leaves from it.

Now sprinkle some water and cover with a lid. Simmer for 5 to 7 mins till veggies are done.

Now add in coconut masala and stir fry for 3 to 4 mins.

Now drizzle some coconut oil and mix well.

Serve

Paruppu Urundai Kuzhambu Recipe

Paruppu urundai kulambu is one of my all time favourite. Mom makes this often, atleast once a week. It is her signature recipe and it is pretty easy to make. This is a combination of coconut and green gram dal. You can make this with yellow moong dal instead of green gram dal too..

Hope you will give this a try and let me know how it turns out for you..

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Preparation Time : 10 mins

Cooking Time : 25 to 30 mins

Serves: 4 to 6

Ingredients:

For Dumplings:

Roasted Green gram - 1 cup

Coconut - 1/4 cup

Garlic - 4 cloves

Dry Red Chilli - 1

Salt to taste

For Gravy:

Coconut - 1 cup

Dry Red Chilli - 2

Cumin Seeds - 1 tsp

Turmeric Powder - 1 tsp

Salt to taste

Water as needed

Salt to taste

For Seasoning:

Oil - 1 tsp

Mustard Seeds - 1 tsp

Curry leaves - 1 sprig

Method:

Wash roasted gram dal well in water. Take all the ingredient given for dumplings in a blender and add little water and puree till smooth.Make small balls out of it and put it in a plate and set aside.

Now take all ingredients given for gravy to a smooth paste. Set aside.

Heat oil in a pan, add in mustard seeds and curry leaves and let them splatter.

Now add in the coconut masala and pour in water. The gravy should be on thinner side.

Now add salt to taste and mix well. Bring this to a boil.

Once it boils, add in the balls one by one. Don’t add it fast, leave few seconds between each addition.

Now simmer the pan and cook for 6 to 8 mins.

Now the gravy is done.

Serve with rice.

NOTES:

1)Make the gravy little thinner side. So the dumplings cooks when added into the gravy.

2)Add the dumplings slowly into the gravy, leave few seconds between each addition.

3)Don’t stir the gravy as soon as the dumplings is added, else it will melt off.

Tomato Rice Recipe - Thakkali Sadam Recipe

Tomato rice is my all time favourite, i can eat it any time of the day..It is simple to make and so tasty too..Perfect to put in lunch box for kids and adults. It goes great with potato roast.. 

I served it with potato poriyal, onion raita and fried papad..So good..Try it guys..

CHECK OUT THIS QUICK VIDEO:

Preparation Time : 10 mins

Cooking Time : 35 to 45 mins

Serves: 4

Ingredients:

Oil - 1 tblspn

Ghee - 1 tblspn

Cinnamon - 2 cm piece

Cardamom - 3

Fennel Seeds - 1 tblspn

Onions - 1 large sliced thinly

Tomatoes - 5 large sliced thinly

Green Chillies - 2 slit

Ginger Garlic Paste - 1 tblspn

Turmeric Powder - 1 tsp

Chilli Powder - 2 tsp

Curry leaves - 1 sprig

Salt to taste

Ponni Rice - 1.5 cup

Water - 4 cup

Coconut Milk - 1 cup

Coriander Leaves a handful finely chopped

Method:

Wash and soak rice for 30 mins. Drain and set aside.

Heat oil and ghee in a pressure cooker.

Add in cinnamon, cardamom and fennel seeds. Add in ginger garlic paste and saute for a min.

Add in salt, turmeric powder and mix well.

Add in curry leaves and chillies and saute well.

Add in tomatoes and cook till it turns mushy.

Add in chilli powder and mix well.

Add in drained rice, water, coconut milk, salt and coriander leaves.

Cover and pressure cook for 3 whistle, simmer the flame and cook for 5 mins. Turn off the heat and let the pressure go all by itself. Open the cooker and fluff the rice.

Top with more coriander leaves..

Serve with potato roast, onion raita and papad.