Showing posts with label Moong Dal. Show all posts

Wednesday, January 15, 2020

Ponnanganni Keerai Poriyal | Accompaniment for rice

Ponnanganni Keerai Poriyal, a healthy accompaniment made from very few ingredients. Poonanganni keerai is known as Alternanthera sessilis or dwarf copper leaf in english. As i had mentioned earlier, the indian store here stock up these kind of rare greens when it's in season. So far, from my past experiences, most of the indian store carry majority of the north indian grocery items & veggies. Some ingredients specific to south india are mostly difficult to source like karupatti(palm jaggery),sunda vathal(dried turkey berries) and some veggies like siru kizhangu and this greens. But luckily here, the indian store stock all the seasonal veggies from throughout India, but you have to be on time to get those, most of the veggies would be out of stock within couple of days of arrival.
When i had first bought this keerai ,prepared kootu with it and it was really good and we both like it a lot, so on the next time, i tried poriyal. As excepted, it was also so good, this greens is so apt for both kootu and poriyal. If you haven't tried poriyal with ponnanganni keerai before, do give it a try.

Ponnanganni Keerai Poriyal

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Ponnanganni Keerai - 1/2 bunch
Moong dal - 1 tbsp
Asafoetida powder - 1/8 tsp
Grated Coconut - 2 tbsp
Salt - to taste
To grind
Garlic - 2
Pearl onion - 2
Green Chili -2
Cumin seed - 1/2 tsp
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Pearl onion - 1 (chopped)

Procedure

First remove the leaves from the ponnanganni keerai bunch and chop the leaves roughly into small pieces.

In a kadai, bring one cup of water to boil,then add the moong dal and asafoetida powder, Cook the dal till it's half done, then add the ponnanganni keerai.

Let it cook until it softens, in the mean time, grind the ingredients listed under "To grind" into coarse mixture.

Add that grounded spice mix & enough salt into the keerai, let it cook until all the moisture evaporates.

Next add the grated coconut,give a good mix and remove from the flame.

Next temper the ingredients listed under "To Temper" and add into the keerai.

Tasty and healthy Ponnanganni Keerai Poriyal is ready. Serve it as accompaniment for your meal. We had with rice, sambar.

Notes:

This green takes long time to cook than the other greens.
Coconut oil and coconut gives great flavor to this greens. So i highly recommend to use.

Saturday, September 7, 2019

Kerala Parippu Curry | Moong Dal Curry | Onam Sadya Recipes

Kerala Parippu Curry,a delicious and comforting dal curry made from moong dal. It's one of the main dish in sadya menu during onam festival.

In our home, we make something similar with toor dal and call it as "Katti Paruppu" and to me, that's one of the most comforting dish in the world. Haven't shared that recipe so far here, will try to update here soon.

When i first came to know about this parippu curry, i loved the flavors goes into the curry and immediately gave it a try, since then it's one of the common dish in our home. It's so simple to make and taste so delicious with rice or with breakfast too.Now let's out how to make this delicious parippu curry.

Kerala Parippu Curry | Moong Dal Curry

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Moong Dal - 1/4 cup
Red chili powder - 1/2 tsp
Salt - to taste
Asafoetida Powder - 1/4 tsp

To grind

Grated coconut - 2 tbsp

Peal onion - 1 nos

Garlic pods-1(small)

Cumin seed- 1/4 tsp
Turmeric powder - 2 pinch
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Pearl onion -1 (finely chopped)
Red chili -1
Curry leaves- few

Procedure

First wash the moong dal and add into the pressure cooker along with enough water and asafoetida powder and cook it for 3 whistle.

In the mean time, grind the ingredients listed under "To grind" into fine paste and keep it ready.

Once the pressure is released from the pressure cooker automatically, open the cooker and add red chili powder, salt and grounded masala along with required water to your preferred consistency.Bring into boil & cook till the raw smell leaves.

Next temper the ingredients listed under "To Temper" and add into the curry.

Tasty and comfort Parippu Curry is ready.Serve it with rice and accompaniment. Interested in other curry recipe, check out here.

Notes:

Dal should be cooked well for this parippu curry.
Coconut oil gives great flavor to this curry.
Adjust red chili powder as per your taste.

Thursday, April 19, 2018

Paruppu Podi | Dal Powder for rice | No onion No garlic recipe

Paruppu Podi, a spicy dal powder that goes well over steaming hot rice with a dollop of ghee. I had tasted paruppu podi few times at my friend's place during my college day and few other times in restaurants. Though i like it, i couldn't imagine eating the whole rice with just paruppu podi, i can only have few mouthful of rice with paruppu podi, that was my limit until i tried on my own.

And also we never had paruppu podi in our home while we grew up, hence i never attempt to try on own until ST told me that he like paruppu podi a lot. So i started to make paruppu podi at home for his sake and now even i like it so much over hot rice with the drizzle of ghee. I have tried many recipe for this paruppu podi, some with garlic, some with roasted chana dal and each own have its own taste & flavor, but the recipe that i'm sharing today is without garlic, still it's so flavorful and taste best with rice, sometimes i even like to have them with idly or dosa too. Without further delay let's check out the recipe, but if you want to know what i have prepared for past 3 days under "No onion No garlic" theme, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Day 3 - Dal Tadka

Paruppu Podi

Preparation Time : 5 mins | Cooking Time : 10 mins | Makes : 1/2 cup
Recipe Category: Accompaniment | Recipe Cuisine: Indian

Ingredients
Toor Dal - 1/4 cup
Urad dal - 2 tbsp
Moong dal - 2 tbsp
Pepper corns - 1 tsp
Red chili - 5
Asafoetida powder - 1/4 tsp
Salt to taste

Procedure

Measure & take all the ingredients, let start dry roasting the ingredients one by one. First heat the pan and add the toor dal, roast till it becomes golden brown.

Transfer to the plate, next add the moong and roast till it also becomes golden brown, transfer it into plate.

Add urad dal and roast till it becomes golden brown and transfer into same plate. Now add the red chili and roast till it becomes crispy.

Transfer into plate and finally add the pepper corns, once it starts to pop, switch off the flame and add the asafoetida powder into the pan, give a quick stir in the pan and transfer all into the plate. Let it cool a bit.

Transfer all into the mixie jar and then add the required salt and grind into fine powder.

Tasty Paruppu Podi is ready.Store it in airtight container and have it as needed.

Notes:

Roasting each dal separately helps to roast them evenly without burning.
If you want very fine powder, sieve it once and grind the leftovers again until it becomes fine.
Don't let the dal cool completely. Grind till it's warm,it helps to grind easily.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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Tuesday, January 16, 2018

Lavariya | Srilankan Sweet Dumpling | Sweet Recipe

Lavariya, a Srilankan sweet dumpling which is made from the sweet coconut stuffing wrapped by the lacey rice flour outer layer. When i was browsing for Srilankan recipe, this lavariya(nice name for a recipe, right?) recipe caught my attention.

It's like our poornam kozhukattai(modak) in an artistic way or we can say it's a merger of idiyappam and kozhukattai. Whatever it is, I really love the way it's made . So far, I have prepared this twice in the past 15 days, now you know how much I like this. They are so fun to make and most importantly it's absolutely delicious !!!

The basic recipe of the filing has been made with coconut & jaggery and flavored with cardamom powder. But I had seen a lot of recipes using cooked moong dal in addition to the coconut, so I tried both ways and liked them. Hence you can try this lavariya with moong dal stuffing or as simple as coconut stuffing.

The recipe that I'm sharing here has moong dal in it, but as said before, it's purely optional. And one more thing to mention here is that if you're making this for the first time, definitely it is gonna take a lot of time for shaping this lavariya,but I guess with little practice, it can be done in much less time.

Lavariya

Preparation Time : 1 hr | Cooking Time : 20 mins | Makes : 6-8
Recipe Category: Sweet | Recipe Cuisine: Srilankan

Ingredients
For dough
Rice Flour - 1 cup
Water - 3/4 cup
Sesame Oil - 1 tsp
Salt - to taste
For filling
Grated Coconut - 1/2 cup
Moong dal - 3 tbsp
Jaggery - 1/2 cup
Cardamon - 2

Procedure

First let's make the filling.
Soak moong dal for 30 mins, then add into pan along with enough water, bring into boil.

Close the pan with lid and cook till dal is soft. If you press the dal between your fore finger and thumb, it should be mashed, that's the correct stage.

Drain the extra water and keep it aside, in a pan add the jaggery and water just enough to immerse the jaggery.

Let the jaggery melts completely, drain the jaggery syrup and discard the impurities. Pour the syrup again into the pan and turn on the heat.

Add the grated coconut, cooked dal and crushed cardamom.

Let it cook until all comes together as a thick mass. Turn the heat off and let it cool.

Now for the outer filling,heat the water in a sauce pan along with salt and oil.

Let the water comes to boil, switch off the flame and immediately pour into the measured flour.

Mix it with spatula vigorously until all comes together. Now take the idiyappam maker, take a log of dough and add into the idiyappam maker.

Take a piece of banana leaf/butter paper and squeeze the dough into concentric circle just like idiyappam, then place a tbsp of filling in the center.

Now gently fold the banana leaf so that the outer layer covers the inner filling. Now hold the banana leaf on both sides and gently roll it from one side to other side for few times, it helps the dough to stick together and form a cylinder shape.

Place it on the greased steamer plate and steam it for 6-8 mins.

Tada, Tasty Lavariya is ready. Serve it with a cup of tea.

Related: How to make Srilankan Mani Pittu

Notes:

While shaping the lavariya, be gentle, otherwise the string would merge and you can't see the lace like texture on the outside
You can vary the proportion of moong dal and coconut as per your liking.
Taste best when it's hot.
You can cook the dal in pressure cooker too, but make sure that it doesn't turn into mushy.

Thursday, October 12, 2017

Munthiri Kothu | Kothu | Diwali Recipe

Munthiri Kothu/Kothu, a traditional diwali sweet recipe made from whole moong dal and palm jaggery in South Tamilnadu. As they are deep fried in bunches,they are called as kothu(tamil word for bunches). Still i remember that in my childhood days, on every diwali, in almost every home in our area, they used to prepare this munthiri kothu and athirasam,but nowadays only few people are making this on diwali 😞

I want to try this for a while and on last year diwali itself, i got the recipe from my mom and had tried it with very less quantity and it turned it out so good😋 Again i made this yesterday ahead of diwali just to share here. There are two things you should be careful while making this sweet

Jaggery Syrup consistency is very important
Don't grind the moong dal into very fine.

Other than that, it's so simple and even if you can't fry them in bunches, fry one at a time, still it tastes the same.

Munthiri kothu is one of the very few sweets that you can make without any ghee,milk and refined sugar, still it taste delicious and also it has very long self life at room temperature. There are quite a few variation in making the inside stuffing and outside coating. Here i have shared the recipe on how we make it in our home. If you're making this for first time, make sure that you read the notes section.

Munthiri Kothu

Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 30
Recipe Category: Sweet | Recipe Cuisine: Indian

Ingredients
Pasi Payaru/ Whole Moong dal - 1 cup
Grated Coconut - 1/2 cup
Palm Jaggery/Karupatti - 3/4 cup(heaped)
Cardamom - 3
Maida - 1/2 cup
Salt - a pinch
Water - as needed
Oil - for deep frying

Procedure

Heat a kadai, add the pasi payaru and dry roast till it starts to change the color from green to light brown,by that time, it also be so aromatic.

Remove from the heat and transfer into plate and let it cool. In the same pan, add the coconut and start roasting in the low flame.

Once the coconut becomes reddish in color, remove from the flame and let it cool completely. Once the moong dal is cooled, add into the mixie jar.

Add the cardamom into the jar and grind into coarse powder.Neither too grainy nor fine powder.

Transfer that into the bowl, add the coconut and mix it together well.

Now for the syrup, add the palm jaggery and water(just enough to soak the jaggery) and bring into boil.Let the jaggery dissolves completely.

Then keep the flame in medium and cook it reaches 1/2 string consistency. 1/2 string consistency means take the syrup between your thumb and fore finger, when you separate your fingers, initially it forms the string string and when you move your finger further apart, it breaks. That's the correct stage.

Remove the syrup from the flame and pour into the dal mixture. Mix it well with spoon.

Once it comes together, let it aside for 1-2 mins until it comes to hand bearable temperature and then make small balls out of it and keep aside.

Now for the outer coating, take the maida in a bowl, add a pinch of salt and enough water, mix it well and make a smooth batter and the consistency is like bhaji batter.

Heat the oil for frying, take three moong dal balls like a triangle and dip it in the batter well.

Slowly drop into the hot oil and cook it for 2 mins on each side or until the outer layer becomes crispy.

That's it, Traditional Munthiri kothu is ready.

Notes:

1/2 string consistency is in between sticky consistency and 1 string consistency, so keep the flame in low once the syrup became sticky, that way you don't miss the correct consistency.
Filter the jaggery syrup before you pour into the moong dal mixture.
After the jaggery syrup is added into the dal mixture, don't let it sit for long time, it becomes hard and you can't make balls out of it. Once it comes to hand bearable temperature, immediately start making balls.
If you're making in large quantity, then don't pour the entire jaggery syrup at once, add just little by little and make balls. That helps to prevent the mixture becomes hard at the last.
Make sure that you roast the coconut in low flame, then only you get that reddish color on coconut.
Roasting coconut helps to increase the self life of munthiri kothu
Palm Jaggery gives great taste to the munthiri kothu.
I have seen people adding turmeric powder on the maida batter, but in our home, we don't add that, but if you want that yellow color on outside, you can add the turmeric powder.

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Wednesday, January 15, 2020