Sunday, 18 December 2016

Capsicum Paruppu Usili



Paruppu Usili is one of the most popular and healthiest Tamil Brahmin dishes. It is an ideal combination of protein and vegetables. You can make this dish with French beans, carrot, beetroot, cluster beans, capsicum, banana flower. It is generally served with more kozhambu or vatha kozhambu. It also goes well with Rasam.

Ingredients :

½ kg green capsicum (bell peppers)
1 cup channa dal (soaked in water for 1 hour)
2 to 3 red chillies
A pinch of turmeric powder
10 curry leaves
A pinch of asafoetida

For the tadka :

1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon split urad dal


Method :

1) Soak channa dal in water for one hour.


2) Drain water from Channa dal and grind it with salt, red chillies and curry leaves to a coarse paste.





3) Steam this paste for 10—15 minutes in  a steamer or idli plate. Alternately, you can sauté the paste in oil till it is well cooked. (But this method requires more oil and if you are watching calories, this is not a good option.)



4) Saute till the mixture is well cooked.



5) Steam the chopped capsicum separately.



6) Heat oil, add ingredients for the tadka. When the mustard seeds start spluttering, add the crumble and the capsicum. Mix well and serve.



Note :

1) You can also make this with Toor dal only or a mixture of toor dal and channa dal.

2) Do not soak the dal for more than one hour. We want a crumble and not soft dal.

3) The ratio of vegetables to dal can modified to suit your palate.


Sunday, 4 December 2016

MOONG DAL SALAD / KOSAMBARI


Kosambari or Kosumalli is a protein rich salad for adults and kids. The combination of lentils and vegetables make it a healthy snack and ideal for weight watchers. It is primarily served during festive and wedding meals as an accompaniment. You can get creative by adding pomegranate seeds and sweet corn for extra crunch and taste.






Ingredients:

1 cup moong dal (soaked in water for 30 minutes)
1 /2 cup boiled sweet corn (optional)
¼ cup grated carrot
¼ cup cucumber finely chopped
¼ pomegranate seeds (optional)
2 tsp fresh coconut grated
1 small green chilli (finely chopped)
1 tsp lemon juice
Salt to taste
Few sprigs of coriander for garnish

For tadka

1 tsp oil
1 tsp mustard seeds
Few curry leaves

Method

Take green chilli, coconut and coriander in a mixer and blend to get a coarse paste.




Add this paste the other ingredients of the salad and keep aside. 




Heat oil for tadka and add mustard seeds and curry leaves. Add this to the salad and garnish with coriander leaves.



You can also serve this salad chilled.