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Dal vada with nariyal chutney

Sambar

Avial

Olan

South Indian papad

Rice

Vermicelli payasum

AVIAL

(curd based mixed vegetable curry)

Ingredients

200gm red pumpkin

200gm ashgourd

200gm suran(yam)

200gm French beans

2-3 drumsticks

2-3 potatoes

2 raw bananas

1 coconut, grated

3 cups curd

5 green chillies

1 tsp cumin seeds

½ cup coconut oil

1 ½ tsp salt

FOR THE SEASONING

2 tsp curry leaves

½ tsp mustard seeds

FOR THE GARNISHING

2 tsp coriander leaves, chopped

2tsp mint leaves, chopped

METHOD

1.       Wash , peel and cut all the vegetables into 1’ pieces.

2.       Cook the vegetables with 1 tsp salt and enough water till tender and dry.

3.       Grind the coconut, green chillies and cumin seeds to a fine paste.

4.       Mix the curd, ground paste with the remaining quantity of salt till well combined.

5.       Heat 2 tsp coconut oil and sauté the seasoning ingredients.

6.       Stir in the cooked vegetables, curd mixture and the remaining quantity of coconut oil, cookon low heat for five minutes and remove from the fire.

7.       Transfer the contents to a serving dish.

8.       Garnish the dish with chopped coriander and the mint leaves.

9.       Serve accompaniment at lunch or dinner.

OLAN

(COCNUT BASED RED PUMPKIN AND BEANS CURRY)

Ingredients

250gm red pumpkin (or ashgourd)

250gm beans

1 cup thick coconut milk(first extract)

1 tsp salt

FOR THE SEASONING

4 tsp coconut oil

2 tsp curry leaves

½ mustard seeds

2 green chillies, minced

FOR THE GARNISHING

1.       Wash, remove the strings and cut the beans into one inch piece.

2.       Wash, peel and cut the pumkin into one inch pieces.

3.       Cook the vegetables with salt and enough water till tender and dry. Transfer the contents to a serving dish.

4.       Add coconut milk and stir the contents.

5.       Spoon half the quantity of the coconut oil over the dish.

6.       Heat the3 remaining quantity of coconut oil and sauté the seasoning ingredients. Pour it over the curry, and mix well.

7.       Garnish it well the roasted coconut.

8.       Serve hot with rice.

Coconut chutney

A.      8 green chillies

A marble sized lump of tamrind

½ coconut

Salt to taste

Pinch of asafetida

Grind to a smooth paste.

B.      ½ grated coconut

2 cloves

1 onion

¼ ginger

8 green chillies

Juice of 1 lime

Salt to taste

Grind with warm water in a mixie till smooth.

C.      ½ coconut grated

Fried red chilles

1 cup curd

8 madras onions

½ marble sized tamarind

Grind ingredients and add to curd.

D.      ½ coconut grated

1  cup curd

Salt to taste 3 fried red chillies

¼ ginger

Grind and add to curd.

E.       ½ coconut grated

3 fried red chillies

6 flakes garlic

Salt

Grind into a smooth ball(not using water).

Dal vada Ingredients for Parippu Vada (Dal Vada) Recipe Red gram(Thuvaraparippu) - 2 cups Masoor dal - 1 cup Curry leaves - 2 stems Onion - As reqd Ginger - As reqd Green chillies - As reqd Asafoetida powder(Kayam) - As reqd Red pepper powder - As reqd Salt - As reqd Oil for frying

Preparation Method of Parippu Vada (Dal Vada) Recipe 1)Wash and soak dal separately for four hours. 2)Drain the dals in a colandar for 1 hour. There should be hardly any water left on the dal. If the dal is too wet, the vada will break apart. 3)Pat the dal dry with a paper towel. 4)With a food processor, the grinding will be easy. Grind the dals separately and make a paste. 5)In the last portion of your grinding (if you have a food processor), add the onions, ginger and curry leaves, so they get minced further. 6)Mix well the whole mixture. 7)Add asoefetida powder, salt and powdered red pepper for taste. 8)Shape into patties and deep fry till Parippu Vada (Dal Vada) become golden brown. :- Parippu Vada (Dal Vada) is ready. :- Serve Parippu Vada (Dal Vada) with coconut chutney.

SAMBAR

INGREDIENTS

1 cup arhar dal

¼ kg ladies finger

150 gm pumpkin

100 gm brinjal

1 onion quartered

3 heaped tbsp sambar powder

2 flakes garlic

2 tsp chilli powder

2 heaped tbsp coriander

1 tsp fenugreek seeds

1 tsp asafoetida

1 red chilli

Lime sized tamarind

Salt

Coriander leaves

Pure ghee for frying

1 tsp turmeric powder

METHOD

1.       Boil and mash the dal. Fry the onion and ladies finger till brown.

2.       Mix vegetables with the dal. Also add asafetida, chilli powder, turmeric, coriander powder, salt sambar powder and about 2 cups or water. Bring this to a boil.

3.       Add tamarind dissolved in water and cook without stirring till it boils, add more water if thinner sambar is desired.

4.       Add minced coriander leaves.

5.       In hot ghee, splutter mustard seeds, and then brown garlic, fenugreek, red chillies, curry leaves and ½ tsp sambar powder.

Sambar can be made with brinjals, all types of beans, radish, red/white pumpkin and the madras small onions.

SAMBAR POWDER

Ingredients

250gm red chillies

1 tbsp peppercorns

25 gm turmeric

¼ cup red gram dal

Curry leaves

250 gm coriander powder

¼ cup Bengal gram dal

2 heaped tsp fenugreek seeds

Roast all ingredients separately on slow fire and make a fine powder of the same.

Sambar and rasam powder, available in the market are also good.

VERMICELLI PAYASAM

INGREDIENTS

125 gm vermicelli

6 cups milk

4 cups water

2 tbsp ghee

8 raisins

¼ cup sugar

A pinch of saffron(optional)

½  tsp cardamom powder

8 chopped cashewnuts

1 tbsp sago

METHOD

1.       Fry vermicelli in ghee till brown. Add boiling water and cook. When half the water is absorbed, add sago and cook till done.

2.       Add sugar and milk to vermicelli bringing to a boil. Simmer till the desired thickness is reached.

3.       Dissolve saffron in a little milk and add.

4.       Add fried nuts, raisins and cardamom powder.

5.       Serve hot or cold.

6.       ¼ tin condensed milk added to this will give a richer flavour.