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.

Ulli Theeyal Recipe - Shallots Curry Recipe

Theeyal is a staple dish in all south indian home. It is nothing but a kuzhambu which has a base of roasted coconut masala and you add any veggies in that. If you dont have any veggie the addition of peeled shallots make this so yummy.

You can add brinjal, drumstick in this too. it will make it so tasty. Will be sharing the many version soon..

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 : 35 to 40 mins

Serves: 4 to 6

Ingredients:

Oil - 1 tblspn

Mustard Seeds - 1 tsp

Fenugreek Seeds - 1/2 tsp

Shallots - 15

Curry leaves - 1 sprig

Salt to taste

Tamarind - 1 small lime size

Water - 3 cups

For Roasting:

Coconut - 1 cup

Coriander Seeds - 1 tblspn

Dry Red Chilli - 6

Shallots - 3

Curry leaves a handful

Method:

Take tamarind and soak it in 1 cup of water for 10 mins. Squeeze and strain the juice.

Take all roasting ingredients in a kadai. Roast till golden. Cool it and add it to a blender. Puree till smooth.

Heat oil in a kadai. Add In mustard, fenugreek and curry leaves. Let them sizzle.

Now add in shallots and curry leaves. Mix well.

Now add in ground masala, tamarind juice and water. Season with salt and mix well.

Bring it to boil, simmer for 15 to 20 mins till oil floats on top.

Serve.

Tomato Avial Recipe - Thakkali Avial Recipe

This is a simple and quick sidedish you can make with tomatoes. Taste great with mixed with hot rice and ghee. The tangyness of the tomatoes pairs well with rice..

There are so many version of avial which we make, this is basic recipe. Will be sharing more recipes soon..

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

CHECK OUT THIS QUICK VIDEO:  

Preparation Time : 10 mins

Cooking Time : 15 to 20 mins

Serves: 3 to 4

Ingredients:

Oil - 1 tblspn

Mustard Seeds - 1 tsp

Urad dal - 1 tsp

Curry leaves - a sprig

Onion - 1 small sliced thinly

Tomato - 2 large sliced thinly

Salt to taste

For Grinding:

Coconut - 1/2 cup grated

Cumin Seeds - 1 tsp

Dry Red Chilli - 2

Turmeric Powder - 1 tsp

Method:

Grind all the ingredients given for grinding to a coarse paste. Set aside.

Heat oil in a pan. Add in mustard, urad dal and curry leaves. Let them sizzle.

Add in onions and salt. Saute for couple of min.

Add in tomatoes and little more salt and mix well. Cook covered for 5 mins.

Now add in coconut masala and mix well. Cook for a min more.

Serve.