Paruppu Urundai Kuzhambu

How to make traditional Paruppu Urundai Kuzhambu recipe 

Paruppu Urundai kulambu(Kuzhambu) is a very delicious and traditional South Indian kulambu (gravy) variety.  In this kulambu the steamed paruppu urundais or dal dumplings are simmered in a

Avarakkai Podi Curry / Broad Beans Podi Curry / Avarakkai podi thooval

How to make Avarakkai podi curry recipe or broad beans curry or avarakkai podi thooval recipe

Avarakkai podi curry is a delicious, healthy and easy to make traditional South Indian stir fry made with broad beans which is sauteed in special masala podi or powder. This can be had along with sambar,rasam,curd rice and even chapati. Check out the recipe below.

Avarakkai podi curry / Broad beans curry


Ingredients

Avarakkai/broad beans -1/2 kg 
Salt to taste
Turmeric powder-1/2 tsp
Tamarind extract-1-2 tsp (optional)
Oil -1 Tbsp
Mustard seeds-1/2 tsp
Urad dal -1 tsp
Red chilli-1 no 
Curry leaves and coriander leaves few

Masala powder (dry roast and powder coarsely)

Bengal gram dal -1 Tbsp
Coriander seeds -2 Tbsps
Cumin seeds-1 tsp
Fennel seeds (sombu)-1 tsp
Red chillies-3 nos
Peppercorns-1/4 tsp
Peanuts-1 Tbsp
Grated coconut-1-2 Tbsps
Asafoetida a pinch

Recipe Video


Method

1.First dry roast the ingredients given under masala powder and powder it coarsely.set aside.

2.Heat oil in a kadai add mustard seeds urad dal curry leaves and allow it to crackle.


3.Add the chopped avarakkai (broad beans) saute for a minute.

4.Add turmeric powder mix well.

5.Sprinkle water close the kadai with lid and cook for 5-7 mins.


6.Once the broad beans is 3/4 th done add a teaspoon of tamarind extract , required salt mix well and close the kadai again and continue to Cook for another 2 -4 mins.



7.Once the beans is cooked, finally add the masala podi little by little mix well (use the required amount).

8.Roast for 2 mins.

9.Garnish with coriander leaves and grated coconut.



Preparation Time-30 mins
Serves-4

NEER DOSA

How to make traditional Neer dosa

Neer dosa or water dosa is a very traditional mildly flavoured Karnataka(Mangalore style) breakfast recipe.It is called neer dosa as the batter will be very watery and the dosa will be thin and lacy.It requires just three ingredients like raw rice ,coconut and salt.The only pre -preparation required is to soak the rice for 4-5 hours minimum .Learn how to make this yummy neer dosa recipe below.


Neer Dosa

Ingredients

Raw rice -1 cup
Grated coconut -1/4-1/2 cup
Salt to taste

Method

Wash and soak the raw rice for minimum 5 hours.Drain the water and use fresh water and grind to thin watery paste along with grated coconut and salt.(The batter should free flowing and watery).

Heat dosa tawa ,pour a laddle full of batter randomly on the tawa.



Cover and cook for 2-4 mins (no need to flip the dosa).



Serve hot with chutney and sambar.

Preparation Time -5 hours for soaking and 15 mins for cooking
Yield -10-12 dosas

Lemon Semiya | Lemon vermicelli upma

How to make tasty lemon semiya or lemon vermicelli upma recipe

Lemon semiya upma or lemon vermicelli upma is a delicious and easy to make breakfast recipe that can be done in a jiffy.check out the recipe below.
Lemon semiya upma or lemon vermicelli upma

Ingredients

Roasted semiya or vermicelli-2 cups
Lemon juice-1 lemon
Turmeric powder-1/2 tsp
Mustard seeds-1/2 tsp
Urad dal -1/2 tsp
Green chillies-1 no
Cashews and peanuts few
Curry leaves few
Coriander leaves few
Salt to taste
Oil -1 -2 tsps

Recipe Video


Method

1.Boil 3-4 cups of water to rolling boil .Add 1/2 tsp salt.


2.Add semiya mix well and cook until its done.
Drain the water and show the semiya under running cold water set aside .



3.Now heat oil in a kadai add mustard seeds,urad dal, curry leaves and allow it to splutter .next add green chillies,cashews,peanuts and saute until they are nice golden brown colour.

4.Now add cooked semiya( after draining the water completely).

5.Add turmeric powder and salt (remember we have added salt while boiling the semiya so add accordingly),mix well.

6.Now switch off the gas and add lemon juice, mix well .

7.Garnish with coriander leaves and serve hot.



Preparation time-20 mins
Serves-4

ADA PRADHAMAN

How to make Ada Pradhaman Recipe / Kerala Ada Payasam for Onam Sadya

 An absolutely delicious traditional Kerala payasam variety made with rice ada.A must have dessert on Onam Sadya .

How to make homemade Ada?

KARAMANI /RED LOBIA SUNDAL

Ingredients

Karamani( red lobia)-2 cups
Mustard seeds-1/2 tsp
Salt to taste
Oil-1 tsp
Curry leaves few

Grind Together-
Grated coconut-2 tbps
Green chillies-2
Cumin seeds-1 tsp
Ginger-1 inch piece


Method

Wash and soak the karamani overnight or minimum 6 hours.
Pressure cook it for 3 whistles.drain excess water.
Grind the ingredients given for grinding to a fine paste by adding very little water set aside.
Heat oil in a kadai add mustard seeds, urud dhal,curry leaves and allow it to splutter.
Add the cooked karamani, coconut paste, salt saute for 2 mins.
Serve.

MOONG DHAL / PACHAI PAYIRU SUNDAL

Ingredients

Moong dhal/Pachai payiru-2 cups
Green chillies-2 no chopped fine
Red chillies-1
Ginger-1 inch piece chopped fine
 Grated Coconut-2 tbsps
Mustard seeds-1/2 tsp
Urud dhal-1 tsp
Cumin seeds-1 tsp
Salt to taste
Oil-1 tsp
Curry leaves few


Method

Wash and soak the moong dhal overnight or minimum 6 hours
Pressure cook it for 3 whistles.drain the excess water .
Heat oil in a kadai add mustard seeds, urud dhal ,cumin seeds ,green chillies,red chillies ginger ,curry leaves and allow to splutter .
Add cooked dhal, salt saute for 2 mins.
Add grated coconut.
Serve.