Ingredients

Rice flour – 1 cup (see note 1)

Salt – 1/4 tsp

Coconut oil – 2 + 1/2 tbsp (see note 2 for alternative)

Water – 2 to 2 1/2 cups (approximately)

Ghee or sesame oil – 1 tsp

Mustard seeds – 1/2 tsp

Fresh curry leaves finely chopped – 2 tbsp

 Dosai/Idli Milagaai Podi – 2 tbsp (see note 3 for alternative)

Fresh grated coconut – 3 tbsp (optional)

Method

1)   In a wide bowl take rice flour, salt and ghee/sesame oil. Mix thoroughly by hand so the salt and fat spreads evenly. Set aside.

2)   Heat the water and once it starts boiling add this hot water little by little to the rice flour mixture and roughly mix with a spatula. Add enough water to bring the rice flour together roughly. Add 1/2 tbsp coconut oil on top of this hot rice flour mixture, cover the bowl fully and allow it to rest for 10 mins. Cover and save rest of the hot water for kneading the dough later.

3)   After 10 mins, when the rice mixture is warm and you are able to handle it with your hands, apply some coconut oil in your palm and start kneading the dough. If the mixture is too dry and doesn’t come together, then sprinkle some hot water we’ve saved and knead well until all the flour comes together and forms one smooth crack free dough. Cover this dough and let it rest for a further 5 mins.

4)   Now grease your palms with coconut oil and divide the dough into 3 or 4 portions. Take one portion out and make small balls, the size of a marble. Keep the rest of the dough portions covered with a damp kitchen towel until you shape them into small balls. Keeping the dough covered with a damp cloth helps keep the dough moist.

5)   Continue to shape the entire dough into small balls, cover and set aside. Now steam the prepared dough balls in a steamer or a pressure cooker for 6 to 7 mins. After 6 to 7 mins remove the steamed kozhakattai from the steamer and let it cool completely.

6)   Now in a wide pan or kadai take 2 tbsp coconut oil and heat it. Add mustard seeds and let it splutter. Immediately add the fresh curry leaves and mix once. Simmer the heat and add the steamed kozhakattais. Gently mix once so the oil coats evenly on them.

7)   Add dosai/idli milagaai podi and fresh grated coconut to the kozhakattai and mix completely. Cover the pan for just 2 mins and your tasty ammini kozhakattai is ready to serve.

Notes

1. I’ve used normal store bought rice flour to make this dish. You can use the same or if you get processed rice flour like idiyappam flour or more specifically kozhakkattai flour then it’s even better. The process is the same whichever rice flour you use.
2. You can use sesame oil instead of coconut oil.
3. I’ve chosen to spice up my ammini kozhakkattais with dosai milagaai podi, which is my favourite. You can feel free to try any other readymade spice powder like Kollu Karuveppilai Podi, Rasam powder etc according to your taste.

Instagram

Recently, for the first time I tried to add coconut milk (for a tinge of sweetness) and kidney beans (for protein value) to the basic version of tomato rice. It just turned out to be a  bit of sweet, tangy, spicy, salty and flavourful rice enriched with the goodness of kidney beans. It was awesomely tasty and has become my favourite lunch box option and a party dish too in my house!

Here’s the recipe for my (new) favourite Tomato Rice.

Ingredients

Cooked kidney beans – 1 cup

Basmati rice – 1 cup

Water – 1 cup

Thick coconut milk – 1 cup

Cooking oil – 3 tbsp

Cumin seeds – 1 tsp

Cardamom – 3

Cloves – 3

Cinnamon stick – 2 inch piece

Bay leaf – 1

Star anise – 1

Green chillies (slit) – 3 (to taste)

Ginger (finely chopped) – 1 tbsp heaped

Garlic (finely chopped) – 1 tbsp

Onion (thinly sliced) – 2 medium sized

Salt – 1 tsp (to taste)

Turmeric powder – 1/2 tsp

Red chilly powder – 1 tsp

Ripe tomatoes (thinly sliced) – 2 large

Green capsicum (cut into small cubes) – 1/2 medium sized (totally optional)

Fresh coriander leaves (finely chopped) – handful

Yield
Serves 3 – 4

Prep time
8 to 10 hrs for soaking kidney beans
30 mins on the day

Cook time
30 mins

Method

1)   Wash and soak kidney beans for 8 to 10 hrs. After soaking drain the beans completely and add 1/4 tsp salt and fresh water, boil until the beans cook well. Once the beans are cooked well drain them and set aside. If you are using store bought canned beans, skip this cooking process. Just drain the beans in the can and use straightaway.

2)   While the beans are cooking, wash the basmati rice and then soak in water and coconut milk for 20 mins.

3)   Heat a thick bottomed kadai  or cooking pan, add oil. When it is hot enough add cumin seeds and let it splutter. Then add cardamom, cloves, cinnamon stick, bay leaf and star anise. Saute for 30 s.

4)   Now reduce the heat to a minimum and add green chillies, ginger and garlic. Fry for 1 min or until garlic turns golden. Then add onions and 1/4 tsp salt and fry on medium heat until onion becomes translucent.

5)   Now add turmeric powder and red chilly powder. Saute for 30 to 40 s and add the tomatoes. Mix, cover and cook until the tomatoes are cooked and mushy.

6)   Then add the rice with the water and coconut milk mixture. Mix gently, add the remaining salt and cover the pan. Cook on high heat for the first 6 to 7 mins. Then simmer the heat completely, open the pan and add the cooked kidney beans. Mix everything very gently, cover the pan again and cook the rice for a further 7 to 8 mins or until the rice is cooked.

7)   Now add coriander leaves and capsicum and your tasty tomato rice is ready to serve. Pair it with some vegetable raitha to make it a complete meal.

Notes

1. If you are not vegan, go ahead and add a tbsp of ghee just before adding coriander leaves. This adds an extra aroma to tomato rice and also keeps the rice fluffy and not stick together. 
2. I generally don’t add mint in tomato rice, but if you are a big fan of mint, you can add a handful of fresh mint leaves along with the onions.
3. If you want to use store bought ginger garlic paste instead of fresh ginger and garlic use 1 tbsp for this recipe.
4. Be gentle when mixing basmati rice. It will break easily!
5. Check out my other interesting rice dishes like Tawa Pulao, Moringa Pulao and Chickpea Pulao.

Instagram

Ingredients

Cashew nuts – 10

Fresh paneer (cubed) – 250 g

Onion – 1 large + 2 medium

Cooking oil – as required (for deep frying)

Garam masala powder – 1tsp

Milk – as required (for grinding)

Ghee – 1 tbsp

Unsalted butter – 2 tbsp

Cumin seeds – 1 tsp

Green chilly (slit) – 3 (or to taste)

Ginger (finely chopped) – 1 tbsp

Garlic (finely chopped) – 1 tbsp

Salt – 1 tsp (or to taste)

Turmeric powder – 1 tsp

Red chilly powder – 2 tsp (or to taste)

Coriander powder – 2 tsp

Dry fenugreek leaves – 1 tbsp (optional)

Tomato (finely chopped) – 2 medium sized

Jaggery/brown sugar – 1 tbsp

Green capsicum (cubed) – 1 large

Fresh cream – 3 tbsp

Coriander leaves (finely chopped) – for garnish

Yield
Serves 4

Prep time
20 mins

Cook time
40 mins

Method

1)   Soak cashew nuts in hot water for 15 mins. While this is soaking, slice 1 large onion, deep fry until golden, drain and let it cool down.

2)   Once the fried onion cools down transfer it to a blender. Add the soaked cashew nuts, 2 paneer cubes and 1/2 tsp garam masala. Blend everything to a fine paste adding milk as required to run the mixer. Set aside.

3)   In a heavy bottomed pan (kadai) heat ghee and 1 tbsp butter together. Add the cumin seeds when it is hot enough and let it splutter.

4)   Immediately add the slit green chillies, ginger and garlic. Sauté for a minute on low heat. Now add the onion and a pinch of salt. Fry in medium heat until golden.

5)   Simmer the heat now, add turmeric, red chilly, coriander and the remaining garam masala powders. Sauté for 30 s. Add the tomatoes, dry fenugreek leaves, jaggery and salt. Mix everything once and add 1/4 cup of water. Cover the pan and cook on medium heat for 5-7 mins or until the fat starts to seperate and float on top of the gravy.    

6)   Now add the ground cashew mixture and 1/4 cup of water and mix well. Cover the pan again and let it cook for another 3 to 4 mins (stir once in between to avoid the gravy sticking to the bottom of the pan).

7)   Now add the capsicum, remaining paneer cubes and fresh cream. Simmer the heat completely and allow it to cook for another 2 mins. 

8)   Shahi Paneer is ready now. Add handful of finely chopped coriander and a tbsp of butter for garnish. Enjoy this creamy paneer gravy with any kind of Indian bread or rice.

Notes

1. I’ve used cashew nuts to thicken this gravy. You can use almonds or walnuts as an alternative.
2. Deep frying onions will take a minimum of 10 mins on medium heat. The aroma of perfectly fried onions gives a unique flavour to shahi paneer gravy. So be patient and take time to fry onions until golden for that perfect flavour. If the oil is too hot then onions will get the colour quickly but the flavour will not be good.
   If you don’t want to do the frying at home, you can also buy fried onions at your local supermarket.
3. If you are a paneer lover like me, check out my other paneer based recipes like Paneer Burji and Paneer Kheer.

Instagram

The recipe is quick and easy, especially if you have some leftover rice. If you plan to take this for your lunch box, cook rice the night before and refrigerate to save more time. I’ve added peanuts for crunchy texture but feel free to experiment with any other nut variety!

Ingredients

Rice (any) – 1 cup

Water – as needed to cook the rice

Salt – 1 1/4 tsp (or to taste)

Cooking Sesame Oil – 3 1/2 tbsp

Curry leaves – a few leaves

Flavour enhancer powder – 1/2 tsp (optional) (refer Puliyodharai recipe to make this)

Mustard seeds – 1 tsp

Chana dhal – 1 tbsp

Urad dhal – 1 tbsp

Peanuts – 1/2 cup

Green chillies (finely chopped) – 2 tbsp

Asafoetida – 1/2 tsp

Turmeric powder – 1/2 tsp

Lime/lemon zest – 1 tbsp

Lime/lemon juice – 3 to 4 tbsp

Jaggery powder/brown sugar – 1 tsp

Yield
Serves 3 – 4

Prep time
15 mins

Cook time
30 mins

Method

1)   Wash and soak rice for 15 mins. Then cook the rice until soft and fluffy, but not mushy. Transfer the cooked rice to a wide bowl or a plate to cool down a bit. Sprinkle 1/2 tsp salt, a few curry leaves (hand torn), flavour enhancer powder and 1 tbsp sesame oil on the rice and set aside.

2)   While the rice is cooking, heat 1/2 tsp of oil in a wide pan and roast the peanuts on low flame until crunchy and set aside.

3)   In a bowl take 3/4 tsp salt, jaggery powder/brown sugar, lime/lemon zest and lime/lemon juice. Mix well and set aside.

4)   Heat the remaining oil in a pan and add mustard seeds and allow it to splutter. Simmer completely and add chana dhal and urad dhal. Roast until golden. Add asafoetida and turmeric powder to the roasted dhals and mix once.

4)   Immediately add green chillies and few curry leaves. Fry for 30 seconds. Transfer this tempering to the lime juice mixture. Allow it to sit for about 5 mins.

5)   After 5 mins transfer the tempering and lime juice mixture to the cooked rice and add the fried peanuts. Add some curry leaves and gently mix (without breaking the rice) once. Gently press down the rice and cover the pan. Let it sit for 10 mins at least.The rice will absorb all the seasoning and the flavours during this time. 

6)   6)   Serve lime rice with a vegetable koottu (check out my green papaya koottu and watermelon rind koottu) or any dry vegetable spicy curry. Simple Indian papad and fryums are also great accompaniments. My all time favourite with lime rice is crunchy potato chips or spicy potato dry curry.

Notes

1. Make sure to cook your rice just enough, because Lime Rice will not taste good if the rice is mushy. Adding a small amount of oil on top of the cooked rice, while it is cooling helps to keep the grains separate.
2. You can use cashews or walnuts, instead of peanuts, if you prefer. Adding any one of these nuts gives a nice crunch to the rice and also adds protein value to your meal.
3. Adding zest increases the nutritive value and enhances the intense lime flavour.
4. Lemon/lime juice and zest left on its own (without adding sugar or salt) might become bitter after few mins. So whenever you squeeze citrus fruits for your food, squeeze directly on top of your food which is already seasoned.
5. Like Puliyodharai, this rice also is a great option for short travels, picnic or lunch box. The natural acidity from lemons, sesame oil and the flavour enhancer acts as a preservative and increase the shelf life even without refrigeration. Stays good for nearly 2 days at room temperature.

Facebook


Instagram

Ingredients

Cooking oil – 3 tbsp

Cumin seeds – 1 tsp

Carom seeds – 1/2 tsp

Green chilli (finely chopped) – 1 tbsp

Onion (medium sized) – 1 (finely chopped)

Turmeric powder – 1/2 tsp

Red chilly powder – 1 tbsp

Garam masala powder – 1/2 tsp

Tomato (medium sized) – 1 (finely chopped)

Salt – 1 tsp (as per taste)

Jaggery – 1 tsp

Dry bajji mixture – 1 1/2 tbsp (refer Bajji recipe)

Fresh yoghurt – 3/4 cup

Water – 1 1/2 cups

Leftover bajji – 6 or 7 (chopped roughly into chunks)

Fresh coriander leaves – handful (finely chopped)

Yield
Serves 4

Prep time
10 mins

Cook time
20 mins

Method

1)   Heat a kadai and add cooking oil. When hot add cumin and carom seeds and let it splutter. Then add chopped green chilly and saute for 30 secs.

2)   Now add chopped onion and a pinch of salt and saute until transparent. Simmer the heat now and add turmeric, red chilly and garam masala powders. Give it a quick mix and add chopped tomato and salt. Cover and cook on medium heat until the tomato cooks well and becomes mushy.

3)   Once the tomato cooks, add jaggery and the dry bajji mixture. Fry for 2 mins. Whisk fresh yoghurt and add it to the masala. Mix once. Now add water and bring it to thin gravy consistency. Again cover the kadai and let it cook until the raw smell of bajji mixture goes and oil seperates on top of the gravy. This should take around 5 to 6 mins.

4)   Now simmer the heat completely, add leftover bajji pieces and gently mix. Don’t cover the kadai now. After about 3 to 4 mins switch off the heat. Garnish with some fresh coriander leaves and enjoy with rice or any kind of bread.

Notes

1. Don’t reheat the bajji or pakoda before adding to the gravy. Just cut the bajjis into big pieces and drop it in the gravy. When the bajji pieces boil in gravy it will automatically soften and absorb the masalas.
2. Whisk or beat the yoghurt fully to make it smooth without any lumps. This way the chances of yoghurt curdling in the gravy will be minimised.

Facebook


Instagram

Morekuzhambu is very important in our wedding lunch menu and almost all other functions and festivals. This is mildly sour and spicy, with the richness of coconut and coconut oil. This is one of the easy, quick dishes to make in literally 15 mins from prep to end. Vegetables like ash gourd, okra, brinjal, pumpkin, capsicum are normally added to morekuzhambu to make it more nutritious. Fried turkey berry, medhu vadai and bonda are few other exotic additions to make morekuzhambu more interesing. Quite often this dish is paired with a dry spicy curry like okra, potato, yam or sweet potato. But for an authentic south Indian experience pair morekuzhambu with either french beans or cluster beans paruppu usili or go for a simple dry brinjal curry with brinjal podi. 

Here’s my recipe for a simple tasty morekuzhambu. Serve with hot steamed rice and curry of your choice.

Ingredients

Ash gourd (peeled and cut into chunks) – 2 cups (see note 1 for alternate vegetables to use)

Turmeric powder – 1/2 tsp

Salt – 1 tsp (or to taste)

Sour yoghurt – 2 cups

Water – 2 cups

Brown sugar – 1/2 tsp

Coconut oil – 2 tbsp

Fresh coconut (grated) – 4 tbsp

Green chillies – 6 (or to taste)

Coriander seeds – 1 tsp

Cumin seeds – 2 tsp

Ginger (grated) – 1 tbsp

Fresh coriander leaves (roughly chopped) – 3 tbsp

Mustard seeds – 1 tsp

Fenugreek seeds – 1/2 tsp

Fresh curry leaves – a few leaves

Yield
Serves 5

Prep time
10 mins

Cook time
15 mins

Method

1)   In a pan take the cut ash gourd chunks. Add 1/4 tsp turmeric powder and 1/4 tsp salt. Add just enough water to cover the ash gourd and keep on medium heat until it is fully cooked. Set aside.

2)   Take sour yoghurt, add 2 cups of water, sugar, 3/4 tsp salt and 1 tbsp coconut oil. Blend everything well with a whisk. Set aside.

3)   In a mixer take fresh grated coconut, chillies, coriander seeds, cumin seeds, coriander leaves and ginger. Grind these to a coarse paste with just a tbsp of water. Add this ground mixture to the diluted yoghurt, mix and set aside.

4)   Heat a tempering pan and add a tbsp of coconut oil. Add mustard seeds and let it splutter. Now add fenugreek seeds and fry until golden. Then add curry leaves, mix and transfer to the yoghurt-coconut mixture. Add the cooked ash gourd also to this tempered yoghurt mixture and mix well.

5)   Now heat this tempered yoghurt mixture on minimum heat for just 2 to 3 mins. Your tasty morekuzhambu is ready to serve.

Notes

1. I’ve used ash gourd to make this morekuzhambu. Ash gourd being a watery vegetable, I’ve boiled it with salt and added to the kuzhambu. Alternatively you can use shallow fried okra, brinjal, pumpkin or capsicum. Use enough coconut oil and salt to shallow fry any of the above vegetables until well cooked. Particularly if you are using okra or brinjal, fry until the vegetable turns crisp. Then add this to the diluted yoghurt and continue with the other steps.
2. I get sour yoghurt in the supermarkets and I use that to make this dish. If you don’t get sour yoghurt easily, then keep fresh yoghurt in a warm place for a day (to make it sour) and then use. The tanginess from sour yoghurt is important and adds an extra taste to this dish.
3. The highlight of this dish is fresh coconut and coconut oil. So I suggest to use only fresh coconut and good quality coconut oil to make morekuzhambu and enjoy its authentic taste.
4. Generally coriander leaves is not used in this dish. But I love the flavour and colour it adds, so I use it. You can choose to either add or omit this totally. It’s up to you.
5. Refrigerate leftover kuzhambu and use it for up to 2 days.

Beginner’s tips

1. Make sure to just warm the morekuzhambu after adding all the ingredients. Don’t bring it to boil as yoghurt tends to curdle when heated.

Facebook


Instagram

In fact on a day when I feel like skipping a full meal, I have fruit and a glass of buttermilk mixed with this cut mango pickle. Perfect and yum!

Here’s the recipe for yet another interesting combo that is super easy to make and great to taste.

Ingredients

For Curd Rice:

Rice – 1 cup (see note 1)

Water – 2 cups

Milk – 1 1/4cups

Unsalted butter – 1 tbsp (optional)

Salt – 1/2 tsp

Asafoetida – 1/2 tsp

Sugar – 1 tsp

Fresh curd – 2 to 3 cups

Ghee – 1 tbsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Dry red chilly – 1 (cut into pieces)

Green chillies – 1 (finely chopped) (optional)

Ginger – 2 tbsp (finely chopped)

Curry leaves – a few (hand torn to pieces)

Coriander leaves – 2 tbsp (finely chopped) (optional)

For Cut Mango Pickle:

Raw/green mango – 2 medium sized

Salt – 1 1/2 tsp

Red chilly powder – 3 tbsp

Sugar/Jaggery – 1 tbsp (if your mango is too sour)

Asafoetida – 1 tsp

Cooking sesame oil – 1/4 cup

Mustard seeds – 1 tsp

Flavour enhancer powder – 1/2 tsp  (refer my tamarind rice recipe to make this powder)

Yield
Serves 2

Prep time
30 mins

Cook time
15 mins

Method

1)   Wash the rice twice, add water, unsalted butter and 1 cup milk (refrigerate the remaining 1/4 cup) to it. Mix once and cook until rice is done completely to a soft and mushy consistency. Once cooked, remove from heat and allow it to cool down a bit.

2)   While the rice is cooking, wash the mangoes thoroughly and pat dry with a clean kitchen towel. Make sure the mango is completely dry before chopping. Now chop the mangoes finely and add salt. Mix well and set aside for 10 mins.

3)   After 10 mins add red chilly powder, sugar/jaggery and asafoetida on top of the finely chopped mangoes. Let it all be a blob on top of the mango pieces. Do not mix it.

4)   In a tempering pan heat sesame oil. Add mustard seeds and let it splutter. Remove the tempering pan and let the spluttering settle down. After about 30 secs pour this tempering on the spices.

5)   Finally add the flavour enhancer powder and mix everything thoroughly. Let it sit for 10 mins for all the flavours to soak into the mango pieces. Your instant, delicious cut mango pickle is ready.

6)   When the rice is still warm, add salt, sugar and 1/4 tsp asafoetida to it. Gently mix everything once. Add curd and the remaining refrigerated milk. Mix nicely and set aside.

7)   In a tempering pan heat ghee. When ghee is medium hot (take care not to heat ghee until it becomes smoky) add mustard seeds and let it splutter.

8)   Now add urad dhal and red chilly pieces and fry until the dhal turns golden. Then add the remaining 1/4 tsp asafoetida, just mix and add chopped ginger, green chillies and curry leaves. Saute for a min and transfer this tempering to the curd rice.

9)   Add finely chopped coriander leaves to the curd rice and gently mix everything. It is now ready to serve with the pickle on the side.

Notes

1. To make authentic south Indian curd rice use any short grain, non fragrant rice like sona masoori or ponni rice. Try and avoid fragrant rice varieties like basmati or jasmine rice. These fragrant rice varieties have a distinct fragrance which will not go well with the typical taste of curd rice. In case you don’t have non fragrant rice varieties, you can make curd rice with millets too. Millet curd rice is equally tasty and much more nutritious.
2. I’ve used ponni rice to make curd rice. This variety takes 3 times water for each cup of rice to get cooked perfectly. However I’ve taken 2 parts water, 1 part milk (instead of all 3 parts water) and a tbsp of butter to cook the rice. Addition of milk and butter with water makes curd rice rich, creamy and tasty. Adjust the amount of water according to the variety of rice or millet you are using. Remember to add some portion of milk and a tbsp of butter.
3. Choose a raw mango variety that is not extremely sour for this kind of instant pickle. If possible wash and allow the mangoes to air dry before you make the pickle. Even the slightest moisture would reduce the shelf life of any pickle. Ensure to keep the bowl in which you are making the pickle and your hands dry as well.
4. The amount of salt, oil and flavour enhancer powder is important to maximise the taste and shelf life of this pickle. So try to stick to the quantities given here as much as possible. 
5. If your mango is not sour enough then add juice of a lime/lemon to the pickle and mix. This helps to add some sourness and also acts as a preservative.
6. This pickle stays fresh for a week when refrigerated.
7. I’ve given the recipe for basic curd rice. There are many things you can add to this basic version to enhance its taste and nutritive value. Finely chopped cucumber, grated carrot, finely chopped mango, cashew nuts, pomegranate pearls,  chopped fresh grapes are some of the options.

Facebook


Instagram

Lentils are high in protein and dietary fiber, both soluble and insoluble. The combination of lentils in this dish makes it protein rich and very nutritious. This gravy is very versatile and can be used in many ways other than having it as a side dish for all kinds of Indian bread and rice varieties. Just have a bowl of this gravy, topped with some fresh onions, carrots and cucumber. Toast some multi grain bread, spread this gravy on top and have it for dinner. There are endless ways to use this gravy!

Ingredients

Garlic – 4 pods

Cinnamon stick – 2″ piece

Bay leaf – 1

Asafoetida – 1/2 tsp

Cooking oil – 3 tbsp

Butter/Ghee – 2 tbsp

Cumin seeds – 1 tsp

Carom seeds – 1/2 tsp

Green chilly (slit) – 3 (or to taste)

Ginger (finely chopped) – 2 tbsp

Onion (finely chopped) – 2 large sized

Salt – 1 1/2 tsp

Turmeric powder – 1 tsp

Red chilly powder – 2 tsp (or to taste)

Cumin powder – 1 tsp

Coriander powder – 2 tsp

Chana masala powder – 1 tsp (see note 1 for alternatives)

Tomato (finely chopped) – 2 medium sized

Jaggery/brown sugar – 1 tbsp

Fresh cream – 2 tbsp (see note 2 for alternatives)

Coriander leaves (finely chopped) – for garnish

Lentils for sprouting

Whole green gram – 1/2 cup

Whole black gram – 1/2 cup

Red lentils – 1/2 cup

Kidney beans – 1/2 cup

Yield
Serves 6

Prep time
2 days for sprouting lentils
20 mins on the day of making

Cook time
1 hr

Method

1)   Soak lentils for 24 hours and sprout them. (Refer my recipe Banana Stem & Mung Sprout Curry for notes on how to sprout lentils.

2)   Cook the sprouted lentils with garlic, cinnamon and bay leaf until soft and mushy. After it comes to room temperature remove the cinnamon stick and bay leaf and roughly mash the cooked lentils. Set aside.

3)   In a heavy bottomed pan (kadai) heat oil and 1 tbsp butter together. Add the cumin and carom seeds when the oil is hot enough and let it splutter.

4)   Immediately add the slit green chillies and ginger. Sauté for a minute on low heat. Now add the onion and a pinch of salt. Fry in medium heat until golden.

5)   Now simmer the heat, add turmeric, red chilly, cumin, coriander and chana masala powders. Sauté for 30 s. Add the tomatoes and half the quantity of salt at this stage. Mix and add 1/4 cup of water. Cover the pan and cook for 5-7 mins on medium heat.    

6)   Now add the cooked lentils (along with the water in which the lentils were cooked), remaining salt, jaggery/sugar. Cover the pan again and let it cook for another 7 to 8 mins.

7)   By now the lentils would have absorbed all the flavors from the gravy. Add fresh cream, mix well and simmer for another 2 mins. Garnish with coriander leaves and remove from heat.

8)   Add the remaining butter now and serve your aromatic Sprouted Lentil Gravy with jeera rice, plain rice, roti, poori, paratha, naan, kulcha or even toasted bread. 

Notes

1. I’ve used store bought chana masala powder in this dish. If you don’t have chana masala powder, you can use garam masala powder or kada masala powder. Check out my Kada Masala Powder recipe for a flavourful spice mix powder.
2. Adding fresh cream gives a rich and creamy texture to Sprouted Lentil Gravy. If you are making this dish for a special occasion then go ahead and make it with fresh cream. For a lighter option for fresh cream, take 3 tbsp of crumbled paneer (cottage cheese), add few spoons of milk blend and use this. However, if you are lactose intolerant or vegan, then soak 10 cashew nuts for 1/2 hour, grind with few spoons of vegan milk and use for a vegan version.
3. This Sprouted Lentil Gravy is protein rich and slightly heavy. Have this curry preferably for lunch or early evening dinner. To aid better digestion I’ve added garlic, asafoetida, cumin and carom seeds and ginger.

Facebook


Instagram

Generally most kids are not a big fan of leafy vegetables. But this curry is packed with the goodness of fresh fenugreek leaves and tastes awesome. This semi dry curry goes well with all kinds of bread and rice. I’m happy to share my friend’s recipe for an amazing Aloo Methi curry.

Ingredients

Potatoes (cubed) – 3 big sized

Fresh fenugreek leaves (cleaned and roughly chopped) – 4 or 5 handfuls (packed)

Onion (finely chopped) – 2 medium sized

Cooking oil – 3 tbsp

Ghee – 1 tbsp (optional)

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Turmeric powder – 1 tsp

Red chilly powder – 2 tsp

Salt – 1 tsp (or to taste)

Yoghurt – 2 tbsp

Jaggery/brown sugar – 1 tbsp

Dried fenugreek leaves – 1 tbsp

Chopped spring onion leaves – 1 tbsp

Yield
Serves 4

Prep time
30 mins

Cook time
20 mins

Method

1)   In a frying pan/kadai take the oil and heat it. Add mustard seeds and wait for it to splutter. Then add cumin seeds and wait for 20 to 30s while it cooks.

2)   When the cumin seeds change colour, add ghee. Now add finely chopped onion and a pinch of salt. Fry for 4 to 5 mins on medium heat until the onion sweats and turns translucent.

3)   Now add turmeric and red chilly powder and saute for 30s. Add cubed potatoes and salt. Mix thoroughly, sprinkle some water, cover and cook until potatoes soften.

4)   When potato is cooked add yoghurt, mix and cover the pan again. Let it simmer for a couple of mins. After 2 mins, add fenugreek leaves and jaggery. Mix and cook until fenugreek leaves shrink and cook.

5)   Crush and sprinkle the dried fenugreek leaves on top of the curry, mix well and switch off the heat. Add some chopped spring onion greens for an added flavour. Tasty, home style Aloo Methi is ready to serve.

Notes

1. I’ve added ghee for an additional flavour and nutrition. For a vegan version, you can skip ghee.
2. If you want your curry to be more spicy, add 1 tbsp of finely chopped green chillies before adding the onions. Saute for a minute and then add onion.
3. I wouldn’t suggest adding ginger or garlic to Aloo Methi, as the predominant aroma of this curry comes from fresh fenugreek leaves.
4. Fenugreek leaves have a mild bitter taste and to offset that bitterness I’ve suggested jaggery/brown sugar. If you enjoy different tastes and have a liking for fenugreek in particular, then you may skip jaggery/brown sugar.
5. Any green leafy vegetable should be minimally cooked to retain its natural colour and nutrition. So do not overcook the leaves.
6. I’ve used fresh tender fenugreek leaves in this curry. If you don’t have fresh leaves, as an alternative go for the store bought dried leaves. In this case use upto a maximum of 1 cup of dried leaves. Just crush the leaves a bit with your hand and add it along with the jaggery.
7. For more ideas to use up your fenugreek leaves, check out my recipe Cauliflower Fenugreek Dry Curry.

Facebook


Instagram

The recipe is quite simple with minimum South Indian ingredients and an all time favourite in my house. Whenever I make Eriseri, I just make plain white rice to eat with it and nothing else. My grandmother learnt this recipe from her neighbour and taught my mom and my mom taught it to me. So it’s a time tested recipe in our family and I’m happy to share it with you all.

Ingredients

Yam (cleaned and cubed) – 4 cups

Thick tamarind extract – 1 tbsp (or 1/2 tbsp tamarind paste)

Water – as required

Turmeric powder – 1/2 tsp

Crushed black pepper – 1 tbsp

Salt – 1 tsp (or to taste)

Coconut oil – 3 tbsp

Dry red chilly – 2 (or to taste)

Mustard seeds – 1 tsp

Urad dhal – 2 tsp

Curry leaves – a few leaves

Fresh grated coconut – 1 1/2 cups

Jaggery/brown sugar – 1 tsp (optional)

Yield
Serves 4

Prep time
20 mins

Cook time
30 mins

Method

1)   In a wide pan, take yam, turmeric powder and crushed pepper. Add enough water to just cover everything. Keep the pan on the stove and heat until the water comes to a rolling boil. Now reduce the heat to medium, cover the pan and cook until yam is half done.  

2)   While the yam is cooking, heat another frying pan, add 2 tbsp coconut oil. When oil heats up a bit, add red chillies and fry for 1 min (on low heat) or until the chillies turn crisp. With a slotted spoon remove the chillies from the oil and set aside. To these chillies, add 3/4 cups of fresh grated coconut. 

3)   Again heat the same oil in which you fried the chilly, add mustard seeds and wait until it splutters. Then add urad dhal and fry until golden. Immediately add curry leaves and 3/4 cup fresh coconut and fry (on low heat) until coconut turns golden. Set this tempering aside.

4)   When the yam is half done, add tamarind extract, salt and jaggery. Mix once and cover the pan. Let it boil further until the yam cooks completely and becomes soft. While this is cooking, grind the fresh coconut and fried chillies (done in step 2) together with a little water to make a coarse paste. 

5)   Once the yam cooks fully and becomes soft, add the ground paste and 1 tbsp of coconut oil. Mix and let it boil for 2 mins. Adjust the consistency of eriseri at this stage by adding some water, if needed, to bring it to a nice gravy like consistency.

6)   Finally add the tempering we had set aside to the boiling eriseri, mix once and switch off the stove. Flavourful, tasty eriseri is ready to serve. Enjoy this with fresh steamed white rice, rasam rice, Mango rice, VeN pongal or Coconut rice.

Notes

1. Fresh coconut is the essence of most of the dishes from Kerala. Instead of coconut powder or desiccated coconut, use fresh coconut for an authentic Kerala taste.
2. Coconut is highly nutritious and should be consumed as fresh as possible without much cooking. Therefore after adding the ground coconut mixture, don’t boil for more than a minute or two.

Facebook


Instagram


Pinterest