Spicy & Tangy Dal with Tomatoes / Tomato pappu !!


Tomato pappu is one of the mouth watering recipe in South Part of India. This is one of my favorite too. I love the tanginess & sweet of the tomatoes. This is really a very simple & easy dish, perfectly goes well with pappadam (Rice vadam) or pickles (Tomato pickle, Gongura pickle, Mint pickle, Andra style tomato pickles, Brinjal/ eggplant pickle, Lemon pickle).

IMG_9165 IMG_9169

Ingredients:

Pressure cook;

Tomatoes – 2 nos. (big wine tomatoes) roughly chopped

Toor dal – 1/2 cup

Onions – 1 no. roughly chopped

Green chilies – 3 -4 nos.

Cumin seeds – 1 tsp

Fenugreek seeds – 1 tsp

Fennel seeds – 1 tsp

Salt to taste

Tempering:

Oil – 2 tbsp

Mustard seeds – 1 tsp

Cumin / jeera – 1 tsp

urad dal – 1 tsp

Tomato – 1 nos chopped

Turmeric – 1 tsp

Hing / asafoetida – a pinch

IMG_9082 IMG_9106 IMG_9107 IMG_9115

Method:

  • In a pressure cooker, add toor dal, onion, tomatoes, jeera, fenugreek seeds, fennel seeds, green chilies, add 1 1/2 cup water & cook the dal mixture on medium flame for 2 -4 whistle (depends on pressure cooker).
  • Once the pressure released, opened the cover, add salt & mix it thoroughly.
  • Now keep seasoning kadai on very low flame, add oil, splutter mustard seeds, jeera, urad dal & hing.
  • And then add finely chopped tomatoes, turmeric & cook it until mushy.
  • Now add the tempered mixture to the dal & mix it well.
  • Cook the dal mixture for 5 more minutes & garnish with cilantro.
  • Serve it hot & enjoy with cooked rice and pappad / pickle.
Advertisements

Medu Vadai / Crispy Urad dal Vada !!!


Vadai is a savoury fritter-type snack from South India.  It is an important menu for every festivals & pooja. This medu vada is one of my favorite snack. There are many different varieties like sambar vada, dhai vada or thair vadai etc., I love to watch my mom while prepare vadas during festival but I never helped her because am so scared to drop the vadas in oil. This is my second attempt in making these medu vadas, I really loved the way it came out. It is simple & easy to make crispy & spongy “medu vada “.

IMG_9567

IMG_9576

IMG_9571

IMG_9678

IMG_9670

Ingredients:

Urad dal (whole) – 1/2 cup (soaked)

Red Onion – 1no. (thinly sliced)

Green chilies – 4 nos. finely chopped

Crushed pepper corns – 1 tsp

Ginger – 1 tsp finely chopped

Cilantro – 1/8 cup finely chopped

Salt to taste

IMG_9415 IMG_9425 IMG_9426 IMG_9427 IMG_9435 IMG_9433 IMG_9434 IMG_9437 IMG_9538 IMG_9539

Method:

Clean, wash & soak the urad dal for 2- 4 hours.

Grind the soaked dal to a smooth batter by adding a little water as required.

Now add the crushed pepper, onions, green chilies, ginger, cilantro and salt.

Heat the oil in a kadai on medium flame.

First wet your hand, take a small portion of the mixture on a greased plastic cover, make a hole in the centre as shown above picture.

Now slowly drop the vadas to the oil.

Deep fry the vada till both sides turn golden brown in colour.

Repeat with the remaining batter to make vadas & remove the excess oil by using paper towel.

Serve hot with coconut chutney and sambhar !!

 

Hints:

Batter should be soft & thick so it’s easy to hold the shape.

Always cover the grounded batter with plastic wrap so it helps not to dry.

IMG_9526 IMG_9528

As soon as the batter is grounded , don’t let it sit on the counter for longer time this makes it ferment & absorb more oil.

Another way to make vadai is take a small portion of the mixture, make a hole in the centre with the thumb.

Carrot & Knol-Knol Sambar / Stew !!


Today’s recipe is one of my favorite sambar. Knol-Khol is like turnip. The combination of carrot & knol-khol is perfect to make sambar. It’s really gives a unique taste & flavor to this dish. This recipe is goes well with steam rice, idly, dosa, etc.,

IMG_5853 copy IMG_5852 (1) copy IMG_5838 copy

Ingredients:

Carrot & knol-khol – 1 1/2 cup (chopped)

Salt to taste

Tamarind  extract – small size (soak in warm water)

Pressure cook;

Toor dal – ½ cup

Fenugreek – 1 tsp

Cumin / jeera – 1 tsp

Onion – 1no. Chopped

Tomato – 1no. Chopped

Green chilies – 3 nos.

Garlic – 5-7 cloves

Anise seeds / sombu – 1 tsp (optional)

Tempering;

Oil – 3 tsp

Mustard – 1 tsp

Jeera / cumin – 1 tsp

Onion – 1 no. finely chopped

Turmeric – 1 tsp

Vatha kozhambu powder – 1 tbsp (optional)

Red chili powder – 1 ½ tsp

Curry leaves – 1 strand

IMG_5134 IMG_5136 IMG_5139 IMG_5143 IMG_5152 IMG_5822 IMG_5823

Method:

  • First, pressure cook all the ingredients given above the list by adding 1 ½ – 2 cups of water.
  • Heat the oil on medium flame, splutter the mustard, add cumin, curry leaves, onion & saute it for 3 minutes.
  • Now add turmeric, red chili powder, vatha kozhambu powder, add little water & cook until raw flavor goes off (adding water helps, not to burn the spices).
  • After that add the vegetable, ½ cup of water & cook it for 5- 10 minutes or until half cooked.
  • Once the pressure release, mash the dhal.
  • Now add the tempered vegetable mixture to the dal & cook it for another 10- 15 minutes.
  • Once the sambar done, garnish it with cilantro.
  • Serve hot & enjoy it with steamed rice, idly, dosa, paratha, etc.,

Radish Sambar / Moolangi Sambar !!


Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind. It is most popular dish South Indian and Sri Lankan Tamil cuisines. This recipe have adapted in each to its taste and environment. Sambar is made either exclusively with one of these vegetables or a combination of them – okra, moringa (drumstick), carrot,radish, pumpkin, potatoes, tomatoes, brinjal(eggplant), whole or halved shallots or onions; also like green leafy vegetables, like drumstick leaves, spinach etc., Specially, This recipe is adapted from my amma (mom).

rs1 IMG_5195

Ingredients:

Radish – 1 no. (chopped)

Salt to taste

Tamarind  extract – small size (soak in warm water)

Pressure cook;

Toor dal – ½ cup

Fenugreek – 1 tsp

Cumin / jeera – 1 tsp

Onion – 1no. Chopped

Tomato – 1no. Chopped

Green chilies – 3 nos.

Garlic – 5-7 cloves

Anise seeds / sombu – 1 tsp (optional)

Tempering;

Oil – 3 tsp

Mustard – 1 tsp

Jeera / cumin – 1 tsp

Onion – 1 no. finely chopped

Turmeric – 1 tsp

Red chili powder – 1 ½ tsp

Jeera powder – 1 tsp

Coriander powder – 1 tsp

Curry leaves – 1 strand

IMG_5120 IMG_5134 IMG_5136 IMG_5138 IMG_5139 IMG_5143 IMG_5145 IMG_5146 IMG_5156 IMG_5152IMG_5164

Method:

  • First, pressure cook all the ingredients given above the list by adding 1 ½ – 2 cups of water.
  • Dry roast the radish & keep aside (helps to remove the moisture & cook fast).
  • Heat the oil on medium flame, splutter the mustard, add cumin, curry leaves, onion & saute it for 3 minutes.
  • Now add turmeric, red chili powder, coriander, jeera powder, add little water & cook until raw flavor goes off (adding water helps, not to burn the spices).
  • After that add radish, ½ cup of water & cook it for 5-8 minutes.
  • Once the pressure release, mash the dhal.
  • Now add the tempered vegetable mixture to the dal & cook it for another 10- 15 minutes.
  • Once the sambar done, garnish it with cilantro.
  • Serve hot & enjoy it with steamed rice, idly,dosa,paratha etc.,