Palak keerai Masiyal - Palakkoora pappu - Spinach masiyal - Keerai Masiyal

Palak keerai masiyal(palakoora pappu) is prepared with toor dal. it goes very well with rice.Spinach is loaded with flavonoids which act as antioxidants, protecting the body from free radicals. Studies have shown that consumption of green leafy vegetables such as spinach may slow the age-related decline in brain function. So, eat your greens and keep working those crossword puzzles to keep your brain young and agile.

keerai masiyal

Ingredients

palak (spinach) - 1 bunch.

toor dal - 4 tbsp.

pearl onion - 10.

tomato - 1 medium size

salt - to taste.

green chillies - 4.

garlic - 4
hing -1/4 tsp.

Seasoning 

oil - to fry.

mustard seeds - 1/2 tsp

cumin seeds - 1/2 tsp.

Preparation

1. crush garlic and pearl  onions together.
2. chop the spinach very finely.
3. pressure cook the toor dal.

Method

• Heat the oil, add mustard seeds when it splutters add cumin, add hing, add green chillies, crushed onions and garlic  saute for few seconds, then saute  tomato well.
• Add spinach saute for 2 minutes, now add needed water according to consistency, (1/4 cup is enough)
• keep in medium flame. when water starts boiling and when spinach is cooked , add cooked toor dal, and salt  to it.stir well.let it boil for few seconds.Then keep away from flame.blend well. Then serve with rice.

Note:

•  blend with whisk or mathu (heavy rounded wood with long handle) for few seconds till everything combines, which tastes so good.
• you can also blend with  mixie for one run.

Arachu Vitta Sambar - Raddish Sambar - Mullangi Sambar

Arachu Vitta Sambar(Noori pettina pulusu) is an authentic South Indian Recipe.This Sambar is  prepared with freshly  ground spices.It goes very with Idli,dosa,Pongal,chapathi,and rice.Aroma of this sambar pulls everyone.You can add any kind of veggies like brinjal,drumstick,carrot, beans,chow chow,radish,ash guard,turnip or mixed veggies like carrot,beans,potato, brinjal,&drumstick. you could see more  veggies combination in my  Mixed vegetable sambar.During Vrat or festive occasions you could make this sambar ,just by excluding onions.Taste won't make much difference.

Arachu Vitta Sambar

 Prep Time : 10   minutes. 

 Cook Time :  30  minutes.                              
 Recipe Category: Sambar

Serves:4

Recipe Cuisine: Indian

Ingredients

Toor dal - 3/4  cup.
Raddish  - 3.[chopped]

Pearl onions - 15

tomato - 2 [chopped]

salt - for taste.

turmeric - a generous pinch.

tamarind - small lemon size.

cilantro -little.(for Garnishing)

To Saute & Grind

chana dal - 2 tsp.
urad dal - 1 tsp.

coriander seeds - 1 tbsp

cumin seeds - 1/4 tsp.

curry leaves -1 sprig.

red chillies - 6 to 7.

coconut grated - 3 tbsp.

To Temper

 Mustard seeds - 1/2 tsp.
cumin seeds - 1/2 tsp.
methi seeds - 1/8 tsp.

curry leaves - few.
hing - 1/8 tsp.

oil - to fry.

Preparation

• Pressure cook toor dal by adding a turmeric with needed water for 4 to 5 whistles.Once the pressure subsides, mash the dal well till mushy with ladle.
• Prepare tamarind extract by soaking tamarind in water for 1/2 an hour.Then throw the pulp then retain the tamarind extract.
• Peel the skin of radish and  cut it into thin circular disc & pressure cook it seperately with toor dal.(Usually I cover toor dal vessel in a cooker with a plate, upon which i place raddish).
• Dry roast  every thing together except coconut, given  in a 'To Saute & Grind 'Column, till all the ingredients  turns golden brown colour then add coconut,switch off the flame. saute coconut,  in heat of the pan for few seconds.Then grind it into a smooth paste with needed water.Now ground Paste is Ready.

Method

• Heat the oil, add mustard seeds, when it splutters add cumin seeds, fenugreek seeds,curry leaves  & hing.  when cumin seeds sizzles, add   shallots, saute  till it turns pink. Then add tomato, saute  till tomatoes turns mushy.

• Then add tamarind extract, cooked Raddish & ground paste,Mix well. Let it boil for few 3 -4 minutes.

• Then add needed water,Mashed  toor dal & salt.  stir well, let it boil for couple of minutes, till it gets Sambar consistency.(Adjust water according to sambar consistency).Garnish with fresh cilantro. 

Notes

• Choosing the veggies, is extremely your choice. Instead of Raddish you can use Carrot,beans, chow chow, drumstick,brinjal ,potato,broad beans or any  mixed vegetables.
• Instead of pressure cooking the Radish, you can cook it, in a  kadai with needed water till soft.
• Adjust water, according to sambar consistency.
• It Goes well with idli,Dosa, Pongal & Chapathi.

Mochai kuzhambu - Avarekalu Huli - Pithiki pappu Sambar

Avarekalu Huli (Mochai kuzhambu) is a Perfect Combination for Paal Pongal. This Pulusu will also Pair with Steamed Rice,idli,Ragi Mudde and Dosa. This kara kuzhambu with creamy Milk Pongal gives awesome taste.

Ingredients

Toor dal - 1/3   cup.

Mochai (avarekalu) -  1/4 cup.

carrot - 1.

beans - 2.

brinjal - 2.

tamarind - Small goosebery size.

pumpkin - cut into 1 inch cubes [10 pieces].

oil- to fry.

salt - to taste.

tomato - 1.

Pearl onion - 10. [optional] 

curry leaves - 10. 

mustard seeds - 1/2 tsp.

hing - 2 pinch.

 

To Make Paste

chana dal - 1 tsp.

coriander seeds - 2 tsp.

red chillies - 5.

black pepper -5.

cumin seeds - 1/4 tsp.

fenugreek seeds/vendayam/menthi - 1/4 tsp.

coconut- 1 tbsp.

   

 Dry Roast everything except coconut, saute,till everything  turns golden brown colour, finally add coconut ,give a quick mix & switch off the flame & grind everything into a smooth paste with Needed  water.

Preparation  

• Soak the dried avarekalu  over night, and pressure cook it for five to six whistles, if you are using frozen or fresh Field beans(anumulu), soak field beans in water for 3 -4 hours,then de-skin the field beans &  just cook in a wide vessel with little water, till it is soft.(it takes 10 minutes to cook).

• Pressure cook toor dal, till mushy.
• Soak the tamarind in water, to extract the juice,retain the juice and throw the Pulp .

Method

• Heat the oil, add  mustard seeds,when it splutters add onion,hing, add  chopped tomatoes, curry leaves . Saute tomatoes till mushy.Then add all veggies, one by one such as carrot,beans, brinjal, and  pumpkin. saute it well for 5 to 7 min.
• Add needed  water, when 3/4 of veggies are cooked,  add tamarind extract.
• Add the ground paste,then add salt . stir well.
• When it starts boiling, add cooked avarekalu  and  mashed toor dal
• Allow it to boil for 5  -7 minutes, till it gets Sambar  consistency.Now avarekalu huli is ready.Garnish with fresh cilantro.
• It goes very well with Ragi Mudde, idli,dosa and rice.