Quick Karam Pappu - Kara paruppu - dhal

Kara paruppu is a very quick dish. when we feel tired to cook. We can prepare this Dhal with no time.Dhal is very rich in proteins.So you get a quick nutritious dish for your lunch. it goes very well with hot rice.Potato fry will be a best accomplishment for this. I hope you really enjoy this recipe.

karam pappu

Ingredients

Toor dal- 1 cup

curd chillies - 10.

salt - to taste.

oil - to fry.

turmeric - 1/8 tsp.

Tadka

mustard seeds - 1/2 tsp.

curry leaves - 1 sprig.
hing - Generous Pinch. 

 

Preparation

• Wash the toor dal, add turmeric, needed water and pressure cook it for 4 to 5 whistles,till it is soft.

• Heat the oil, add curd  chillies ,saute well till it turns golden brown colour and gets its crunchiness, as shown in the picture.
• When it cools down, crumble it and keep it aside.

Method

•  Take a kadai, add  cooked toor dal,  with 1/8 cup of water, when it starts boiling, add crumbled curd chillies and salt.stir well, let it boil for 3 to 5 minutes,till it is little thick.

 

• Then heat the oil, add mustard seeds when it splutters, add hing, add curry leaves and pour it over tadka.
• it goes very with hot rice and potato fry. 

Notes

• you can add more or less curd chillies according to your taste.

 

kothimeera karam -kothamalli Thogayal - Coriander Thogayal

Kothimeera karam goes well with idli,dosa, rice and curd rice.This recipe was taught by,our family friend selvi aunty. it is a healthy and tasty thogayal.

   This herb is great for obese people as it helps in the reduction of fats and therefore, aids in weight loss.Cilantro acts as a natural internal deodorant as it contains a large amount of chlorophyll that can detox the body from the inside out. By flushing out toxins from the liver, kidney and digestive tract. Its antioxidant properties help in promoting healthy liver function. Cilantro leaves are a good source of roughage and fibre which help in relieving gastrointestinal problems.Now we learn to make kothimeera karam.

Ingredients

Coriander leaves - 2 cups(tightly packed)

Red chillies - 4.

sesame oil - 3 tsp.

tamarind - small goosebery size.
salt - as required.
oil - to fry.   

To Temper 

mustard seeds - 1/2 tsp.
urad dal - 1 tsp.

hing - 1/4 tsp.

Preparation

Seperate leaves and tender stems from coriander leaves and wash it thoroughly.


Method.

• Take a kadai, add 1 tsp of oil, saute red chillies and tamarind,  for few seconds , till red chillies turns golden brown and remove it from kadai.
• In the same kadai, add coriander leaves and saute for few minutes, till the leaves shrinks,as shown in the picture.

 

• In a mixie or blender, grind red chillies & tamarind  for few seconds,then  add sauted coriander leaves and salt , grind it with little water.
• In a kadai add  1 tbsp of sesame oil, add Mustard seeds,when it splutters add  urad dal, then add hing,when dal  turns golden brown add  the  ground Mixture, saute for few Minutes, till it leaves the sides of kadai, and it comes in the form of thokku.

 

 Notes

•  you can use tender stems of coriander leaves, to make this thogayal.
• In a similar manner you can try mint or ginger thogayal by replacing coriander leaves.
• It goes well with idli,dosa,rice and curd rice.