MOOR MILAGAI DHAL/ CURD CHILLI DHAL

Moor milagai dhal ( Curd chilli /moor milagai - Chilli that is marinated in the yogurt and salt.  Then it is sundried and stored for future use.  This has wonderful unique taste when fried in the oil.  The aroma flows over the whole house. ).  Curd chilli dhal was introduced by my Husband's grandmom to me .  She is an awesome cook.  She is great and passionate cook. Even the simple dishes that she make tastes heavenly.  This is what they say as ' Kai Pakkuvam' in tamil, means some hands really do magic in the food they make. 

 

 

Ok coming to the dhal recipe, this tastes so different from other dhal's.  As we use only curd chilli for spicing up the dhal.   It tastes awesome and very aromatic.  This is so so simple to make but I am sure this with some dry vegetable curry(poriyal) and pappad is very comforting and satisfying meal.  Hope you all enjoy this satisfying meal.....

 

 

MOOR MILAGAI DHAL/ CURD CHILLI DHAL

Ingredients:

Toor dhal - 1/2 cup
Curd chilli / Moor Millagai - 15 ( or according to your spice level , some chillies are really spicy so use accordingly)
Mustard - 1/2 tsp
Rasam Powder - 1/2 tsp (Any brand or Home made)
Curry leaves - few
Asafoetida - 1/4 tsp
Tamarind extract - 1/4 tbsp (thick)
Corianderleaves - few
Oil and salt as required

 

 

 

 

 

 

 

Method :

1. Pressure cook the toor dhal.
2. Heat oil in the pan, add the mustard seeds, once they are spluttered.
3. Add the asafoetida, curry leaves followed by broken curd chillies, saute until they are golden brown.
4. Now add the rasam powder.
5. Add the cooked toor dhal, enough water, tamarind extract.
6. Add salt, let it boil and when dhal gets little thick and to desired consistency.
7. Switch off the flame and add coriander leaves.

Serve with some spicy dry curry (poriyal) and pappad.  Enjoy the satisfying comfort meal !!!

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GREENGRAM SPINACH CURRY / PASALAI PACHAPAYARU KOOTU(Stepwise)

Greengram and Spinach curry together is wonderful combination.  This simple healthy curry/kootu(tamil) is very comforting and tastes great both with rice and roti. Enjoy this healthy treat.

 

 

 

GREENGRAM SPINACH CURRY / PASALAI PACHAPAYARU KOOTU

 

 

 

Ingredients:

Greengram - 3/4 cup ( Wash and soak it overnight)
Spinach - 2 cups (washed, drained and chopped)
Shallots - 10 (you can use big onion too)
Tomato - 1 (small)
Curry leaves
Tamarind extract - 1/2 tbsp(thick)
Salt 

Tempering :

Oil - 1/2 tbsp
Mustard seeds - 1/4 tbsp
Urad dhal - 1/2 tbsp
Asafoetida - 1/2 tsp

 

 

Grinding :

Coconut - 1 1/2 tbsp
Roasted gram dhal  - 1 tbsp
Cummin seeds - 1/4 tsp
Turmeric - little
Red chilli - 6 to 7 ( You can use according to ur spicelevel)

Grind the above things to fine paste adding little water.

 

 

Method :

1. Cook the greengram in the boiling water(2 cups), cook until it is soft but not mushy. Remove the foam that forms when it is cooking. Keep it aside.

 

2. Heat the oil in the pan, add the mustard seeds, when it splutters add the urad dhal.
2. Add onion and saute till transparent.

 

3. Add the tomato and curry leaves. Saute till the tomato are mushy. 

4. Now add the chopped spinach saute for 2 to 3 minutes ( don't overfry it, as it looses color)
5. Add the cooked greengram with water.

 

6.Add the ground paste, tamarind extract, salt and water if needed. Let it cook for few minutes to the desired consistency.

 

Serve with Rice and Roti !!!

Note :

1. Adjust the spice level and sourness according to your preference.
2. You can also use lemon juice instead of tamarind extract.
3. You can also add red chilli powder instead of whole red chillies.

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CABBAGE KOOTU

No South Indian meal is completed without Kootu, Rasam or Sambar. So this kind of Kootu with Rice, Sambar(Pulusu), Rasam(Chaaru) and Poriyal(Koora) is so comforting and considered as full meal. As we get Protein, Carbohydrates, Vitamins from each dish which are very much required for a day. Hope you all too enjoy this simple yet delicious Cabbage Kootu.

Ingredients:

Cabbage - 1 cup ( chopped)

Channa dhal - 2 tbsp

Mustard - 1 tsp

Curry leaves - few

Urad dhal - 2 tsp

Coriander for garnishing

For grinding:

Coconut - 1/4 cup

Roasted gram dhal - 2 tbps

Green chilli - 4

Asafoetida - 1 tsp

Cummin seeds - 1/2 tsp

Turmeric - 1/4 tsp

Method :

1. Cook the cabbage in microwave or boil in the stove top, don't drain the water.

2. Cook channa dhal in the pressure cooker while you keep rice.

3. Now grind the above ingredients to fine paste.

4. Now add this paste to the cooked cabbage and channa dhal.

5. Add some water for the required consistency and let it cook for sometime until it thickens and raw aroma disappears.

6. Now season with mustard, urad dhal and curry leaves.

7. Garnish with coriander leaves.

Tip :

You can replace the cabbage with white pumpkin or even snake gourd.

" I WISH ALL MY FRIENDS HAPPY UGADI "

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CHAPATHI MEAL WITH DHAL,SUBZI,SALAD AND ROASTED CURRY

Today I am posting simple chapathi meal with four sidedishes which I make once in a while. This is one complete whole meal in which everything is there dhal, subzi, salad, roasted curry. We really enjoy having this kind of meal sometimes instead of making one gravy or side dish. So here is the visual treat for you to enjoy...and also I will be posting more meal soon.

The dishes are so simple and no so much of spices and masalas.

1. Chapathi

2.Ridgegourd/Beerakaya Subzi

3. Simple Dhal(Moong)

4. Radish and Carrot salad

5.Roasted potato

Ingredients for Ridge gourd Subzi :

Ridge gourd - peeled and cubed 2 cups

Onion- 1/2 chopped finely

Tomato - 1/2 cup finely chopped

Cummin Seeds - 2 tsp

Turmeric - 1 tsp

Coriander powder - 1 tbsp

Cummin Powder - 1/2 tbsp

Garam masala - 1/4 tsp

Chilli powder - as required

Coriander for garnishing

Oil and salt

Method :

1. Heat oil in the pan and splutter the cummin seeds.

2. Add onion saute for few minutes and followed by tomato.

3. Add all the spice powder and ridge gourd.

4. Add little water and once the vegetable is cooked and reached desired consistency.

5.Check for salt and garnish with coriander.

Note :

You can substitute Ridge gourd with bottle gourd, Potato, Cauliflower and peas, Paneer also tastes so good.

DHAL SEASONED WITH SPICES

Ingredients for Moong dhal :

Moong dhal - cooked 1 cup

Cummin seeds - 2 tsp

Onion - 1/4 cup chopped

Tomato - 1/4 cup chopped

Chilli powder - 1/8 tsp
Garam masala - 1/8 tsp

For grinding:

Garlic - 2
Green chilli - 2
Make paste out of garlic and green chilli.

Coriander for garnishing

Salt and oil

Method :

1. Pressure cook dhal or in pan with little turmeric.

2. Heat oil in the kadai and splutter cummin.

3. Add onion saute followed by the ground paste.

4. Add tomato once it is mashed and cooked add the dhal, salt and chilli powder.

5. Add some water and cook for some time.

6. Garnish with coriander.

Note:

This is so so yummy dhal which is so simple and really you feel very light with chapathi.

This can also be served with rice too.

Some time I mix the leftover dhal for making dhal masala paratha too. Tastes so good.

Ingredients for Salad :

Radish- 1 cup

Carrot - 1 cup

Green chillies - 4 or 5

Mustard - 1 tsp

Turmeric

Lemon - 2 tsp

Salt to taste

Method :

1. Mix the radish, carrot in bowl with chillies.

2. Heat 1/4 tsp of oil splutter Mustard switch of the flame and add the turmeric in hot oil.

3.Immediately add to the veggies. Add the salt and lemon juice mix well and garnish with coriander.

Note :

If you have beets You can combine with this.

The mustard and Turmeric gives nice flavour to the salad.

Ingredients for Roasted Potato :

Potato - Boiled 2 cups

Chilli powder - as required

Turmeric - few

Saunf powder - 2 tsp

Salt

Curry leaves

Method :

1. Heat oil in the pan, add the chopped potato and the spice powders , curry leaves.

2. Add salt and fry till roasted.

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SPICY DAL (KAARAM PAPPU)

Preparation of this dal is very much different from other dal preparation. This can be made spicy according to your spice level. This can be served with rice, regular dosa, uttappam.  I particularly love this and make as a side dish with curd dosa and also with rice.  It is one of our family favourite recipe( my grandmom recipe).


Ingredients :

Toor dal - 3/4 cup

For Tadka :

Ghee - 1/2 tbsp
Mustard - 1 tsp
Curry leaves few
Coriander for garnishing
Turmeric powder - 1 tsp




Spice paste :

Coriander seeds - 2 tsp
Cummin seeds - 1 tsp
Red chilli - 4
Garlic - 3 pods
Pepper - 1/4 tsp
Shallots - 3
Coconut - 2 tbsp scrapped
Asafoetida - 1/4 tsp
oil and salt

Method :

1. Pressure cook dal with tsp of oil and turmeric powder.
2. Heat a tsp of oil in a frying pan fry all the spices one by one until they turn slight brown.
3. Then fry the shallots and garlic until light brown add the coconut saute and switch of the gas.
4. Grind it to fine paste adding water.
5. In a vessel add the cooked dal, ground paste. Add little water and check for salt.
6. Let it cook for 5 minutes.  Temper the dal with Ghee, mustard and curry leaves.
7. Garnish with coriander leaves. Ready to serve with rice or dosas.



Note:

1. Coconut is optional adding little will give good taste.

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DRUMSTICK CURD PACHADI AND AN AWARD

Drumstick vegetable is common in India and its tender pod is used for eating. It is has the antibacterial and good cleansing properties. And the leaves, flowers and vegetable everything is edible. Everything has different medicinal properties. It is good source of Iron, fiber and minerals. This drumstick is used for making different dishes sambar, curry, kootu, koora many more and this is perugu(curd, thayir) pachadi in which we are going to use flesh for making the dish. It tastes so good with rice with combination of rasam(chaaru), spicy poriyal(koora). Even this can be had with roti, adai too. If you are drumstick as well as curd lover I assure you love this...




Ingredients :

Drumstick - 3
Coconut - 3 tbsp
Jeera - 1 tsp
Green chilli - 2
Curd (thick) - 1 cup
Asafoetida - 1/2 tsp

Seasoning :

Mustard - 1 tsp
Urad dhal - 2 tsp
Curry leaves - few
oil - 1 tsp
Coriander for garnishing



Method :

1. Steam the drumstick by sprinkling water for 2 wlhistles.
2. Cool it and remove the flesh using the back or the spoon.
3. Now blend coconut, chilli, cummin, Asafoetida to fine paste.
4. Mix flesh of drumstick, ground paste, salt to curd and mix well.
5. Garnish with coriander leaves and season with mustard, urad and curry leaves.
6. Serve with rice, roti or adai.

Note :

Drumstick can be substituted with Amla and raw mango(manga). Without cooking grind it with the coconut and mix with curd. Yummy!!!!

And its time to share my award with you friends. This lovely blog award is passed by Renu or Renu's kitchen. Thanks so much renu I am surprised and Happy to receive this.



I would like to pass this award to all my blogger friends but as per the rule it has to be sent to only 10. So I am sending this award to these friends Sakshi, Sowmya, Priya Meena, Viki's Kitchen, Pinky, Pooja, Deesha, A2Z vegetarian cuisine, DoggyBloggy ,Valarmathi . Please accept this lovely award and pass it to 10 of your friends.

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CUCUMBER PACHADI(DOSAKAYA PACHADI)

To give the brief introduction about this pachadi it is so easy asusual, no cooking involved except for seasoning, will get ready in just 5 minutes but very tasty, no oil, less ingredients. As coconut is not cooked in this the nutritional benefits are retained and cucumber will reduce the heat. Try this sure everyone will like it ....


Ingredients :

Cucumber - very finely chopped (2 cups)
Coconut scrapped - 1 cup
Roasted gram dhal - 1/4 cup
Red chillies - 2
Cummin seeds - 1 tsp
Asafoetida - 1 tsp
Tamarind pulp - 1 tbsp (adjust accordingly)
Mustard - 1 tsp
Urad dhal - 1 tsp
Channa dahl - 1 tsp
Sesame oil for seasoning - 2 tsp
Curry leaves - few
Salt - as required



Method:

1. Just put all the ingredients in the blender and grind to coarse paste.
2. Adjust the tamarind and salt as required.
3. The ground consistency should be like chutney.(coarse)
4. Too fine will not be tasty. Mix them with chopped cucumber.
5. Season with mustard, urad dhal and curry leaves.
6. Serve it with rice, raw onions and chips. Yummy !!!!!!!



Note :

1. Cucumber can be grated too since we like crunchyness I chop very finely.
2. Cucumber can be substituted by carrots or chayote. Grate them. If ur using chayote just saute in a pan for 2 minutes and add to the pachadi.
3. Cucumber use the english cucumber , salad big cucumber will not be tasty. But in India we can use regular cucumber.
4.4.Even you can add the deep fried ladies finger to tha pachadi it taste so delicious.

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SNAKE GUARD WITH TOOR DHAL

Snake guard with toor dhal is yummy and it is perfect combination with steamed rice served with some spicy stir fried vegetable.

Ingredients :

Toor dhal - 1/2 cup
Snake guard - cubed 1/2 cup
Mustard - 1 tsp
Urad dhal - 2 tsp
Curry leaves
Oil and salt - as required

For grinding :

Coconut - 1 1/2 tbsp
Garlic- 1 pod
Green chilli - 2



Method :

1. Pressure cook the dhal with water and turmeric.
2. Boil the vegetables and keep it aside.
3. Add the dhal to the vegetable.
4. Grind the above ingredients to a fine paste.
5. Add the ground one to the dhal and vegetable mixture.
6. Let everything comes to boil stir occasionaly.
7. Season it with mustard, urad and curry leaves.
8. Serve hot with rice and stir fries.

Note :

When boiling the vegetable do not add more water as already it is has more water content vegetable it leaves more water.

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