vvcookbook-blog

[vvcookbook-blog]

Paruppu Usili

Ingredients

Channa Dal------------ 1/4 Cup

Toor Dal ------------   “

Moong Dal-----------     “

Salt            ------------  3/4 spoon

Kothavarangai--------  100 gms

Turmeric powder----- 1/8 spoon

Mustard seeds-------- 1/2 spoon

Urad dal ---------------- 1/2 spoon

Red chillies------------- 2+1

Hing powder ----------- 1/4 spoon

Refined oil / Til oil ---- 2 to 3 Tb.spoon

Variation: Toor dal 1/2 cup with Chana dal 1/4 cup

Directions

Soak channa dal, thuvar dal and moong dal 1kuzhial of each( 1/4 cup)  and 2 red chillies in water for 3 to 4 hrs.

Grind coarsely with 1/2spoon of salt and keep. Then put in idli plate as idli batter and steam cook for 15 minutes.

Then when cool put in small mixi and pulse. You will get coarse powder.

Separately boil cut kothavarangai in a kadai with little water adding 1/4spoon of salt and turmeric powder and keep.

Take another kadai add 2 tbsp of refined oil, add mustard seeds, urad dal, 1 red chili cut and when popped, add the powdered dal, mix well, then add the boiled vegetable.

Mix and keep closed in the low flame for 5 to 10 min stirring in between by adding 1spoon of oil if necy.. You will get a crispy usili.

[vvcookbook-blog]

White Pumpkin Kootu

Ingredients

White Pumpkin, cut into pieces (1/2″’ pieces)

Tur Dal / Mung Dal : Chana Dal (1:1) 

Sambar / Red chilly Powder or Any curry powder as per your preference

Salt

Haldi Powder

For roasting:

Coriander seeds

Chana Dal

Coconut shredded

Red chillies

For seasoning:

Mustard seeds

Udid dal

Shredded coconut roasted

Hing

Preparation:

Add Tur dal / Mung Dal, chana dal, white pumpkin pieces, sambar / Red chilli/ curry powder, haldi powder, salt to a pressure cooker, soak them in water.

Close the lid with cooker weight and boil for 2 to 3 whistles.

Open the cooker lid when steam gets released completely.

Roast in a pan coriander seeds, chana dal, coconut shredded, red chillies one by one to get a good aroma. Grind them in a mixer first dry and then with water to a fine paste.

Add the above paste to the boiled vegetable in the cooker

Boil the contents to a few minutes.

Fry mustard seeds, udi dal and hing in a small quantity of oil and pour it over the boiled contents in the cooker.

Add curry leaves if available.

Koottu is ready to serve.

[vvcookbook-blog]

Potato bhindi/okhra fry

Ingredients:

 Potato - 2 No skin peeled and cut lengthwise

 Bhindi/ okhra - 10 No cut 1/2″ size

 Onion - 1 No. sliced thin

 Mustard seeds - 1/2 spoon

 Jeera - 1 spoon

 Oil - 2 spoon

 Sugar - 1 spoon

 Turmeric powder - 1/2 spoon

 Red chilly powder - 1 spoon

 Coriander powder - 1 spoon

 Salt - 1 spoon

 Amchoor powder - 1/2 spoon

cut coriander leaves

Directions:

Heat oil in a non stick pan and add mustard seeds. Let it crackle. 

 Add Jeera. Add the cut potato and fry till it becomes soft.

Add cut bhindi / okhra along with sliced onions to the pan.

Add sugar

Cook for 5-10 minutes till okhra / bhindi & onion become soft.

Add the dry spices one by one and also salt .

Mix the ingredients and cook for another 5 - 10 minutes.

If necessary , sprinkle a few drops of water to prevent the spices get burnt.

Add coriandar leaves.

THE CURRY IS READY TO SERVE

[vvcookbook-blog]

Avaraikai Curry

Best served with Rasam. Vijay’s favorite. 

Ingredients: 

1/2 kg Avaraikai

1/2 cup Coconut

1 spoon Mustard seeds 

1 spoon Urad dal

1 spoon Turmeric powder

a pinch of hing

Directions:

Boil avarakkai in water with salt and turmeric powder.

Keep lid closed for 5 minutes. 

Heat oil in small pan and add mustard seeds along with urad dal and hing..

Pour this on boiled avaraikai and mix them.

[vvcookbook-blog]

Tomato Rasam

Suitable for cold, cough and fever. Best served with avarakkai. 

Ingredients:

4 Tomatoes

Rasam Powder (Grand snacks)

Boiled Tur dal mashed in water

Hing

1 green chilly

Turmeric powder

Salt

chopped Coriander leaves 

Directions:

Boil tomatoes, rasam powder, hing, green chilly in 2 glasses of water. Add salt, Rasam powder and turmeric powder, hing. 

Mix with Dal water. 

Keep it in low heat for the foam to form without allowing it to boil

Fry mustard seeds with ghee in a pan.

Add coriander leaves to the rasam.