Simple South Indian Thali

We are starting the second week of Blogging Marathon #16 and I chose the combo theme which includes Thali and Kid's Summer delight.
Today's post is a simple South Indian Thali which is made for lunch in most of the households.
The lunch menu consists of White rice,mor kulambhu,rasam,beans paruppu usili,potato curry,curd and tomato pickle.

Beans Paruppu Usili

                                   Paruppu usili is a traditional South Indian stir fry which is made with dhal and vegetables.It can be made with veggies such as cluster beans,snake gourd,banana blossom and beans.This paruppu usili is a great accompaniment for mor kulambhu and kara kulambhu.Here is the recipe....

Ingredients

Ingredient	Quantity
Beans(finely chopped)	11/2cups
Channa dhal/kadalai paruppu	1/2cup
Red chilly/varamilagai	2-3nos.
Coconut(grated)	3tbs
Turmeric powder	1/8tsp
Mustard seeds/kadugu	1/2tsp
Urad dhal/ullutham paruppu	1tsp
Asafoetida/perungayam	a pinch
Oil	1tbs
Salt	to taste

Method
                    Soak the channa dhal for an hour and grind it with red chilly,salt and pinch of asafoetida to a coarse paste.

Meanwhile cook the chopped beans in a steamer for2-3minutes or till it becomes tender and keep aside.

Now steam cook the ground channa dhal till it gets cooked and crumble it after it cool down completely.

Heat the pan with oil and crackle the mustard seeds and urad dhal,add the curry leaves.Add the cooked beans and saute it for a minute with a pinch of salt.Then add the crumbled dhal mix and sprinkle 2tsp of water and cook it for 2-3 minutes or till everything mixed together.

At this stage add the grated coconut and mix it well and cook it for a minute in a medium flame.

Serve it as an accompaniment for rice.

Enjoy...............................

Potato curry

                                        This is a simple yet delicious potato curry which can be made in 10-15 minutes goes very well with rice and roti.

Ingredients

Ingredient	Quantity
Potato	3-4nos.(medium size)
Onion(finely chopped)	1no.(medium size)
Green chilly	2-3nos.
Garlic(crushed)	2-3cloves
Sambhar powder	11/2tsp
Turmeric powder	1/8tsp
Mustard seeds/kadugu	1/2tsp
Urad dhal/ullutham paruppu	1tsp
Asafoetida/perungayam	a pinch
Curry leaves	1sprig
Coriander leaves(chopped)	2tsp
Oil	2tsp
Salt	to taste

Method 

             Wash the potatoes and microwave it for 5 minutes and peel the skin,mash it roughly and keep aside.
Heat oil in the pan,add the mustard seeds and urad dhal,once it starts splutter add the asafoetida and curry leaves.Add the chopped onion,green chilly and crushed garlic and saute it till transparent with a pinch of salt.Add the sambhar powder,turmeric powder and salt,saute it for a while.

Now add the mashed potatoes and mix it well till it gets blend.Cook it in a medium flame for 5 minutes and stir in between couple of times.Garnish it with coriander leaves.

Potato curry is ready.

Enjoy.............................

• For beans paruppu usili,equal quantity of channa dhal and toor dhal can also be used.
• For potato curry a tsp of ginger&garlic paste can be added and the sambhar powder can be substituted with 1tsp of chilly powder and coriander powder.

Check out the Blogging Marathon #16 page here .

Linking this to Srivalli's Cooking4allSeasons Thali Mela.
Sumber http://www.naliniscooking.com

Poondu/Garlic Chutney(Version 2)

Today's recipe is a very aromatic and spicy chutney which is a great accompaniment for fluffy idly and crispy dosa.

We all know garlic has lots of medicinal values such as it prevents high cholesterol,blood pressure and it is used in most of the recipes.

My mom makes the garlic chutney slightly different whereas in my in-laws house it is made with tomatoes which is spicy and tangy.The tomatoes used in the chutney balances bursting flavor of garlic and the spiciness of the red chillies which is a easy to make with lesser ingredients.Now to the recipe of spicy and flavorful chutney....

Ingredients

Ingredient	Quantity
Garlic/Poondu	20-22 cloves
Tomato/Thakkali	2no.(medium size)
Red chilly/Varamilagai	10-12nos.
Oil	3tbs
Mustard seeds/kadugu	1/2tsp
Urad dhal/ullutham paruppu	1/2tsp
Salt	to taste

Method 

• Peel the skin of the garlic and slice it,chop the tomatoes and keep aside.
• Heat a pan with a tsp of oil,fry the red chillies followed by garlic then add the chopped tomatoes,saute it till it becomes soft and mushy.Allow it to cool.
• Grind it in the blender with salt without adding any water.
• Heat the pan with the remaining oil and add the mustard seeds,urad dhal.Then add the ground paste and put off the stove(no need to cook).
• Serve it with idly or dosa.

Enjoy.........................

• As the moisture is evaporated in the chutney it stays good for 3-4 days in the refrigerator.
• Tempering with mustard seeds and  urad dhal is purely optional.
• The chutney will be bit spicy,so top it with generous amount of sesame oil.
• If you want the chutney to be tangy,then a tsp of tamarind paste can be used. 
• The garlic here I used are big cloves,after slicing approximately 1 cup.

Check out the Blogging Marathon page to check my blogger friends recipe.
Sumber http://www.naliniscooking.com

Kollu Podi/Horse gram Powder

For the day 6 of Blogging Marathon#16, I made very healthy and flavorful kollu podi which can be mixed with rice as well as goes well with idly.
Kollu is a kind of bean which is a good source of iron,protein and has lots of  health benefits such as reducing cholesterol,helps in weight reduction and remedy for cold and cough.
This is a very simple and easy to make podi and can be stored fresh for a month.Here goes the recipe....

Ingredients

Ingredient	Quantity
Toor dhal/thuvaram paruppu	1/2cup
Horesegram dhal/Kollu	3/4cup
Red chilly/Varamilagai	5-6nos.
Garlic/Poondu(optional)	2cloves
Black pepper/Milagu	1/2tsp
Cumin seeds/Jeeragam	1/2tsp
Asafoetida/Perungayam	1/8tsp
Salt	To taste

 
Method

                               Dry roast the toor dhal  and horse gram in a medium flame till it becomes golden and nice aroma comes out.Transfer it to a plate.

Now fry the red chillies,cumin seeds,pepper till it becomes crisp and finally add the asafoetida.Allow all the ingredients to cool completely.Once its cool down put everything except garlic in a mixie jar and powder it coarsely.

Add the garlic now and grind it for 30 seconds.Kollu podi is ready.Store it in an air tight container.

 Serve it with hot rice and sesame oil along with some papads or fryums.

Enjoy............................

• Roast the horse gram in a medium flame to get roasted evenly. 
• A tbs of dessicated coconut can be fried along with red chillies to get a nice flavor.

Check out the marathoners in Blogging Marathon #16 here.
Sumber http://www.naliniscooking.com

Chinna Vengaya Thovayal/Shallots Chutney

Today is the day 5 of blogging marathon#16 and the recipe is going to be a spicy chutney made with shallots.This chutney is a perfect combo for idly and dosa,stays fresh for couple of weeks if it is refrigerated.
My mom uses the stone mortar to pound the shallots and the taste will be even more tastier.Here goes the recipe for the spicy chutney......

Ingredients

Ingredient	Quantity
Shallots/Chinna vengayam(peeled)	25nos.
Garlic/poondu	2-3 cloves
Red chilly/Varamilagai	7-8nos.
Tamarind	a big gooseberry size
Sesame Oil	1/4cup
Curry leaves	1 sprig
Mustard seeds/kadugu	1/2tsp
Urad dhal/ullutham paruppu	1tsp
Salt	to taste

Method

  Put the red chillies,tamarind,garlic and salt in a mixie jar and grind it to a fine paste.

Then add the shallots to it and pulse it(no need to grind it to a fine paste)till everything gets blend well.

Heat the pan with oil,once the oil becomes hot add the mustard seeds,urad dhal and curry leaves.Now add the ground paste and fry it till the oil separates and becomes thick.

Serve it with idly.

 Enjoy............................

• This chutney can also be made with regular onion also but tastes better with shallots.
• Using sesame oil  is optional and it makes the chutney very tasty and flavorful.
• Instead of red chillies,red chilly powder can be used. 
• Do not grind the shallots to very fine paste. 
• The oil(1/4 cup) used is necessary to maintain the freshness as well as balances the spiciness.

Check out the fellow bloggers in Blogging Marathon#16 here.
Sumber http://www.naliniscooking.com

Mixed Dhal Idly Podi/Powder

I have already posted idly podi with channa dhal and urad dhal but today's recipe is going to be a very flavorful one with a combination of many dhals and peanuts.This podi is slightly different from the regular idli podi.
My kiddo always likes to have idly with idly podi and sesame oil.To make it more healthy and  protein rich I make it with a combination of dhals and less spicy.Now to the recipe......

Ingredients

Ingredient	Quantity
Channa dhal/Kadalai paruppu	1/4cup
Urad dhal/Uluttham paruppu	1/4cup
Moong dhal/Pasiparuppu	1/4cup
Toor dhal/Thuvaram paruppu	1/4cup
Horse gram/Kollu	1/4cup
Peanuts/Verkadalai	1/4cup
Sesame seeds/Ellu	1tbs
Curry leaves/Karivepillai	3 sprigs
Garlic(crushed)/Poondu	2-3 cloves
Black pepper/Milagu	1tsp
Cumin seeds/Jeeragam	1tsp
Red chilly/Vara milagai	10-12nos.
Coriander seeds/Vara kothamalli	1tbs
Asafoetida/Perungayam	1/4tsp
Salt	to taste

Method

                                    Heat a heavy bottom pan and dry roast the ingredients except salt,sesame  seeds and asafoetida in a medium flame.Once all the dhals get roasted add the sesame seeds and turn off the stove.Mix it well.Finally add the asafoetida and salt.Let it cool.

After cooling put it in a mixie jar  and grind it to a coarse powder.Store it in an air tight container.

Ready to serve with idly along with sesame oil or ghee.

Enjoy................

• Dessicated coconut(1/4cup) and roasted gram dhal(1/4cup) can also be used in which the coconut needs to be roasted.
• Add the sesame seeds in the end of the roasting otherwise it pops up.

Check the marathoners in Blogging Marathon #16.
Sumber http://www.naliniscooking.com

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............

Ingredients

Ingredient	Quantity
Coconut	1/2cup
Onion	1no.(medium size)
Tomato	2nos.(medium size)
Red chilly	5-6nos.
Oil	2tbs
Curry leaves	1 sprig
Mustard seeds/kadugu	1/2tsp
Urad dhal/ullutham paruppu	1tsp
Salt	to taste

Method 

                 Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.

 Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden.

Now add the ground paste and fry it for a minute,add a cup of water.Let it boil till the raw smell disappears and becomes thick.

Serve it with idly and dosa.

Enjoy........................

• This chutney will be even more tasty if shallots are used.
• Instead of grinding the red chillies,red chilly powder can be used. 
• The consistency can be adjusted with water,prefer to make it thick when I need to store it for 2 days.  
• A clove of garlic can also be added along with coconut for extra flavor.

Check here the marathoners running in Blogging Marathon #16.
Sumber http://www.naliniscooking.com