Showing posts with label Toor Dal. Show all posts

Wednesday, August 7, 2024

Paruppu Sadam | Thuvaram Paruppu Sadam

Paruppu Sadam, a delicious one pot meal made from rice and toor dal. It's one of the easiest meals that will be ready in under 30 minutes.

Nowadays, many might be aware of the Coimbatore famous "Arisi Paruppu Sadam" and this paruppu sadam is so similar to that and is quite famous in Tirunelveli district. It's also known as "Thuvaram paruppu sadam" in order to differentiate it from the ulunthu sadam.

When i was a kid, this rice was one of my favorites and always asked Amma to pack this rice for lunch whenever she asked what to make for a lunchbox. Also this paruppu sadam is one of the travel foods that we used to pack for our one day trip or temple visits.

This paruppu sadam is the great example for the quote "Less is more" . Don't underestimate this recipe by looking at the basic ingredients list, together they make one delicious meal.

Coconut is the main flavor of this recipe, so don't reduce the quantity of the coconut. I personally prefer coconut oil tempering for this rice because it enhances the flavor and taste so much. However, sesame oil tempering also works for this rice but i don't recommend any flavorless oil for this rice.

This paruppu sadam tastes great on its own. Usually we have it with appalam, vathal and /or thakkali pachadi.

Around 2012, i posted this recipe on the blog. For the past few years, i have been wanting to update this post. Finally after more than a decade, today I updated the post with step by step procedure :-)

Now let's check out on how to make this delicious Paruppu Sadam.

Paruppu Sadam | Thuvaram Paruppu Sadam

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: One Pot Rice | Recipe Cuisine: Indian

Ingredients

Toor dal - 1/2 cup

Rice - 1 cup

Grated Coconut - 1/3 cup

Turmeric powder - 1/4 tsp

Red chili powder - 1/2 tsp

Asafoetida powder - 1/4 tsp

Salt - to taste

Tamarind - a small gooseberry size

To Temper

Coconut oil - 1 tbsp

Mustard & urad dal - 1/2 tsp

Curry leaves - a few

Procedure

First soak the tamarind in 1/2 cup of water. Next rinse the rice in the water for a couple of times and soak it for 1/2 an hour. In a pressure cooker,add washed toor dal along with 3 cups of water. Add the asafoetida powder in it and bring into boil.

Let the dal boil for 5 mins and then add the spices(Turmeric powder, red chili powder),salt and the soaked rice(drained the soaked water).

Next add the tamarind juice extracted from the soaked tamarind and the grated coconut. Finally temper the ingredients listed under "To Temper" and add it into the pressure cooker.

Give a good mix and then put the lid and weight on the pressure cooker. Cook it for 3 whistles.

Delicious Paruppu Satham/ Thuvaram Paruppu Satham is ready. Serve it with Thakkali Pachadi and appalam/vathal.

Related : How to make Ulunthu Soru / Black Urad Dal Sadam

Notes:

It tastes even more delicious when it completely cooked.
Thengai or kothamalli thogayal also taste great with this rice.

Wednesday, September 25, 2019

Avarakkai Kootu | Broad Beans Kootu | Kootu Recipe

Avarakkai Kootu, a delicious and healthy accompaniment made from broad beans and toor dal. Kootu is the integral part of south indian cuisine. Kootu is a semi solid curry made from dal/lentil and vegetables(mostly country vegetable available in south india).

Whenever i make curries/kulambu without dal like puli kulambu, kara kuzhambu or vatha kuzhambu, i prefer to have one type of kootu as accompaniment for balanced meal. Coming to today's recipe, this avarakkai kootu is the new addition to my kootu collection and it was a instant hit at home when i made for first time.

If you like kootu and avarakkai, then give a try on this delicious kootu, i'm sure that it won't disappoint you.

If you're fond of kootu recipes, here are few of my favorite kootu collection.

Chow Chow Kootu
Bottle gourd Kootu
Keerai Kootu
Vella Poosanikai Kootu
Yellow Pumpkin Kootu
Pudalangai Kootu
Peerkangai Kootu
Palak Kootu
Ponnanganni Keerai Kootu

Avarakkai Kootu | Broad Beans Kootu

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Kootu | Recipe Cuisine: Indian

Ingredients
Avarakkai/Broad beans- 15
Toor dal - 1/4 cup
Asafoetida powder - 1/8 tsp
Pearl onion - 4
Tomato(small) - 1
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Salt - to taste
Coriander leaves - few
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few

Procedure

First pressure cook the dal with asafoetida powder and keep it ready. Next cut the avarakkai into 1/2 inch pieces & tomato into small and peel the pearl onions. Heat 1 cup of water in a pan and add the avarakkai.

Let it comes to boil and then cover the pan with lid and cook the avarakkai in low flame until they are soft.

Next add the onions & tomatoes(if needed add little more water) , give a good mix and again cover cook them till the onions and tomatoes are soft.

Add the dal, spices( turmeric & red chili powder) & salt.

Mix it all well, let it simmer till the raw smell gone. Temper the ingredients listed under to "Temper" and add into the kootu, switch off the flame and finally add few coriander leaves on the top.

Tasty Avarakkai Kootu is ready. Serve it as accompaniment for rice.

Related: How to make Chow chow kootu

Notes:

Adjust the spices according to your preference, the given quantity is for mild spice.
Instead of open cooking, you can pressure cook the avarakkai, onion and tomato for one whistle.

Wednesday, September 18, 2019

Ponnanganni Keerai Kootu | Keerai Kootu | Accompaniment

Ponnanganni Keerai Kootu, a delicious and healthy accompaniment. Poonanganni keerai is known as Alternanthera sessilis or dwarf copper leaf in english. It's grown mainly on south asian region and exclusively used in Srilankan and South Indian cuisine. It's considered as super food and gives you lot of health benefits if included in the diet regularly.

Here in Ottawa, the local indian store has stocked this kind of greens occasionally.Whenever i see this kind of rare greens, without a second thought i bought them. Few weeks back, on the same day, the store had the fresh stock of ponnaganni keerai, drumstick leaves & arai keerai.

Guess what? I had bought all of them and in the next week, the greens would be the side dish for the whole week. If you're following me on Instagram, you might be knowing this already from my feed where i share my daily meal platter or the lunch box which i pack for ST.

Ok, now let's check out the recipe for this healthy ponnanganni keerai kootu.

Ponnanganni Keerai Kootu

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

Ingredients
Ponnanganni Keerai - 1/2 bunch
Toor dal - 1/4 cup
Asafoetida powder - 1/8 tsp
Garlic - 3
Pearl onion - 4
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Salt - to taste
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few

Procedure

First let's cook the dal, wash the dal and put it in the pressure cooker along with asafoetida powder and cook it for 2 whistle.

In the meantime, remove the ponnanganni keerai from the stalk, roughly chop them into pieces.

Once the pressure is released from the pressure cooker automatically, remove the lid, wash the greens and add into it.

Next add the onion,garlic and the spices (turmeric, red chili powder. Mix it well and cook it for 1 more whistle.

Again let the pressure from the cooker released automatically, then add the salt and let it boil for 2 mins. Transfer into a bowl, temper the ingredients listed under "To Temper" and add into the keerai.

Tasty and healthy Ponnanganni Keerai kootu is ready.

Serve it with rice and kulambu. We had with vatha kulambu, it was one such awesome combo.

Related : How to make Restaurant style Spinach Kootu

Notes:

Since this greens takes long time to cook, i prefer to pressure cook them. But you can cook it in open pot too.
Adjust the red chili powder as per your taste.
For enhanced taste, use ghee for tempering.

Monday, July 22, 2019

Mullangi Sambar with Coconut | Radish Sambar | Sambar recipe

Mullangi Sambar, a delicious south indian lentil stew made with radish as main ingredient. Mullangi sambar has unique flavor and taste because of the radish added into them and it's one of the favorite sambar in our home.

Appa likes this sambar a lot compared to other sambar, so Amma makes this often for our lunch, but i didn't like this sambar when i was young because of its strong flavor. I had developed the taste for radish in recent times only, since lately, there is no turning back and i have often prepare this sambar on my own.

Recipe for this mullagai sambar is more or less similar to the mix veg sambar recipe that i had shared here with very little tweak here and there. In our home, we usually add coconut masala into the sambar, but if you don't have that habit, skip the coconut masala and add more sambar powder as per your liking. Now let's check out the recipe.

Mullangi Sambar with Coconut | Radish Sambar

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2 to 3
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Toor Dal- 1/4 cup

Mullangi/Radish -1/2 cup (sliced)
Drumstick - 5 (2 inch piece)

Pearl onion - 3 nos

Tomato -1(small)

Tamarind - small gooseberry size

Mustard - 1/4 tsp

Urad dal- 1/4 tsp

Curry leaves - few

Coriander leaves- few

Asafoetida powder - 1/4 tsp

Salt - to taste(about 1 1/2 tsp)

Red chili powder -1/2 tsp
Sambar Powder - 1 tsp(optional)

Turmeric powder -1/4 tsp

Water - to need.

Oil - 1 tsp

To grind

Grated coconut - 3 tbsp

Peal onion - 3 nos

Garlic pods-2(small)

Cumin seed- 1/2 tsp

Procedure

First cook the toor dal in pressure cooker along with asadoetida powder and keep it ready. Soak the tamarind in 1/2 cup of water for 20 mins. Cut the radish into thin slices and tomato into cubes.

Heat the kadai with oil, add mustard and urad dal, let it splutter, then add the curry leaves. Next add the pearl onion, saute it for 1 mins, then add the radish & drumstick and saute for 2 mins.

Next add the tomatoes and tamarind juice extract from the soaked tamarind. Let it comes to boil.

Add all the spices(turmeric, chili & sambar powder) & salt. Let the veggies cook, in the mean time, grind the ingredients listed under "To grind" into smooth paste.

Once the veggies are well cooked, add the cooked toor dal and the coconut paste. Let it boil till the raw smell goes off. Finally add the coriander leaves and switch off the flame.

Tasty Mullangi Sambar is ready.

Related : How to make Nellai Idi Sambar

Notes:

Add more or less water as per your preferred consistency of sambar.
You can skip the sambar powder too and make this sambar.
For extra flavor, add a tsp of ghee in the end .
We like drumstick in our sambar, so i have added few, but you can skip that.

Tuesday, July 17, 2018

Idi Sambar | Nellai Idi Sambar | Sambar recipe

Idi Sambar / Nellai Idi Sambar, a unique sambar recipe from the city Tirunelveli of Tamilnadu. Idi Sambar(இடி சாம்பார் ) has got its name because all the spices are freshly pounded using mortar & pestle and added into the sambar.

"Idi" in tamil means various things depends on the context, here it means "Pounding spices" and don't confuse this sambar with Idli sambar(இட்லி சாம்பார்) which is mostly used as tiffin sambar.

In our home, we use to make this sambar at least once in a month and we all love it so much because of its intense flavor and taste. Since this sambar is mostly made with a lot of vegetables, many people don't even prefer any side veggies for this sambar. Appalam, vathal and/or vadagam would be enough for this sambar.

Related: How to make Idli/Tiffin Sambar

As the spices are freshly pounded and add into the sambar, it stays good for hours even on hot days. Therefore, this sambar is usually made for a day trip to a temple in our family because many people don't prefer variety rice in our family, so this sambar with rice and some vadagam would be the travel food for our summer holiday temple visits.

In those days, the spices are pounded in ural & ulakkai(a traditional kitchen gadgets used for pound spices), but here in the recipe i have used mixie only for easiness and make sure that the spices are coarsely grounded to get that authentic texture and flavor of the sambar.

For this week of BM, i have chosen the theme as "Regional Cuisine", so for the next three days, i'm gonna post the regional famous dishes from "Tamilnadu". A month before also, i had chosen the same theme and really loved to make and share the less popular regional dishes, so i had picked the same theme for this month also :-). Stay tuned for more regional famous dishes and now let's see how to make this authentic nellai idi sambar.

Related: How to make Aviyal

Idi Sambar | Nellai Idi Sambar

Preparation Time : 20 mins | Cooking Time : 30 mins | Serves : 4
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Toor dal - 1/3 cup
Tomato -1
Asafoetida powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Tamarind - a goose berry size
Mixed vegetables - 1 cup
Salt - to taste
To dry roast & grind
Red chili - 4 to 5
Coriander seed - 2 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Cumin seed - 1/2 tsp
Coconut - 1/4 cup + 2 tbsp
Garlic - 3
Pearl onion - 3 or Onion - 1/4
Curry leaves - few
To Temper
Curry leaves - few
Oil - 1 tbsp
Mustard & urad dal -1/2 tsp

Procedure

First all the veggies into medium size pieces. Add toor dal and the veggies(which takes long time to cook like potato) into the pressure cooker along with enough water and asafoetida powder. Pressure cook them for 3 whistles or until the dal is mushy.

Take all the ingredients for dry roast, first add all the spices (expect coconut,garlic and onions) in a kadai with 1/4 tsp of oil and roast till it becomes aromatic and slightly changes its color, remove from the plate and keep it aside.

In the same kadai, add the coconut,garlic and onions, roast till the coconut becomes golden in color, remove from the flame and let them cool completely. Soak the tamarind in the water for 15-20 mins.

Once the spices are cooled, put it into the blender jar and grind them into coarse powder.

In a kadai, add the extracted tamarind juice from the soaked tamarind and then add the veggies like brinjal and drumstick . Let the veggies cook. In the mean time, open the pressure cooker & mash the dal and keep it ready.

Once the veggies are cooked, add the dal and turmeric powder. Give a good mix, then add the grounded spices and salt. Mix it well.

Add more or less of water as per your liking and bring into boil, then keep the flame in low and let it boil for 5 more minutes. Finally temper the ingredients listed under "To Temper" and add into sambar along with chopped coriander leaves. Switch off the flame.

Tasty and flavorful Nellai Idi Sambar is ready. Serve it with rice and your favorite veggies. We had it with rice, aviyal, vendakkai pachadi & mysore rasam.

Related: How to make Idi Puli Kuzhambu

Notes:

Here i have used potato,broad beans,carrot, beans, drumstick and brinjal.
Instead of adding all the veggies,you can make this sambar with any one or two veggies also.
As brinjal & drumstick are cooked really fast,I didn't pressure cook them.
If the tanginess is more in the curry, add a piece of jaggery to balance.

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.

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Pages

Wednesday, August 7, 2024

Paruppu Sadam | Thuvaram Paruppu Sadam

Wednesday, September 25, 2019

Avarakkai Kootu | Broad Beans Kootu

Wednesday, September 18, 2019

Ponnanganni Keerai Kootu

Monday, July 22, 2019

Mullangi Sambar with Coconut | Radish Sambar

Tuesday, July 17, 2018

Idi Sambar | Nellai Idi Sambar

Thursday, April 19, 2018

Paruppu Podi