Mullangi Paruppu Usli / Radish Lentil Dry Curry

Paruppu Usli is a traditional dish. Often it is referred as Puttu. This curry is very rich in protein. This is prepared with a blend of lentils, chillies and vegetables like beans,snake gourd and plantain flower. But this time, considering the health benefits of radish, I tried this dish with radish. It turned out to be a most delicious one and everyone at home loved it.

Radish is a very nutritious root vegetable that has got lot of health benefit. It is useful in the treatment of headache, acidity, constipation, nausea, obesity, sore throat and gastric problems. Radish is very rich in Vitamin C, which helps in the prevention of cancer. Radish helps to improve the immune system.

Ingredients :

1. Radish - 1.5 Cups (Grated)

2. Toor Dhal - 1/2 Cup

3. Bengal Gram / Channa Dhal - 1/2 Cup

4. Red Chilly - 1 or Adjust to your taste

5. Green Chilly - 1

6. Coconut - 1 tbs (Grated)

7. Asafoetida - 1/4 tsp

8. Salt - Needed Qty

9. Coconut Oil - 2 tsp

For Seasoning 

1. Oil - 1/2 tbs

2. Mustard - 1 tsp

3. Curry leaves - A Few

Heat oil in a pan. Splutter mustard. Add curry leaves. Keep aside.

Procedure :

1. Place the grated radish in idly plate. Steam cook for few minutes. Squeeze and keep aside (OR) Saute grated radish on a medium flame till it changes in colour.

2. Wash and soak dhal and red chilly for atleast an hour. Drain water completely.

3. Grind soaked dhal, red chilly, green chilly, asafoetida, coconut and salt to a  coarse mixture.(Do not add water while grinding)

4. Place the ground mixture in Idly plates greased with oil and steam cook for about 5 minutes.

5. Cool and then crumble the dhal mixture with hands.

6. In a pan, combine dhal mixture and radish together. Add the seasoning. Mix well. Medium the flame. Cook for 5 minutes.

7. Add coconut oil and mix once. Remove from stove.

8. Serve with any rice. 

You may be interested in :

1. Karamani Paruppu Usli

2. Beans Paruppu Usli

3. Usli Idiyappam

4. Other Veg Curries

This participates in Akila's Dish Name Starts with R

Easy Kovakkai Fry / Ivy Gourd Fry

Ivygourd (Coccinia indica) is known as kovakai in Tamil has lot of health benefits. It is good for diabetic people as it is said to control some enzymes that are actually involved in sugar production. Moreover, in Ayurveda Ivygourd is used for skin allergy and fever. Ivy gourd contains beta-carotene and also it is rich in protein and fiber.

Ingredients :

1. Ivy gourd/Kovakkai - 1 Cup (Chopped)

2. Sambar Powder - 1 tsp

3. Coriander powder - 1/2 tsp

4. Turmeric Powder - A Pinch

5. Tamarind Paste - 1/4 tsp

6. Mustard - 1/2 tsp

7. Curry Leaves - A Few

8. Salt - Needed Qty

9. Oil - 2 tsp

Procedure :

1. Wash and chop Ivy gourd / kovakkai into pieces.

2. In a pan heat oil. Splutter mustard. Add curry leaves.

3. Add chopped kovakkai and fry for few minutes in medium flame.

4. Now, add salt, sambar powder and coriander powder. Combine everything together. 

5. Saute in medium flame for few minutes. Add tamarind paste and a little water. Mix the contents well.

6. Close the pan with a lid. Allow to cook on medium flame.

7. Serve as a side to any rice.

You may be interested in :

Kovakai Karakari / Tindora Curry

Parangikai Poriyal / Pumpkin Stir Fry

Pumpkin stir fry needs only a few basic ingredients and can be prepared in very less time. This goes good with Sambar sadam, Rasam Sadam and Thayir Sadam. The mild sweet taste of pumpkin makes the stir fry delicious.

Ingredients :

1. Pumpkin - 2 Cups (Cubed)

2. Red Chilies - 2 (Broken)

3. Mustard seeds - 1/2 tsp

4. Urad Dhal - 1 tsp

5. Curry Leaves - A Few

6. Grated Coconut - 1 tbs

7. Salt - Needed Qty

8. Oil - 2 tsp

Procedure :

1. Chop the pumpkin into bite sized cubes after removing the skin.

2. Heat oil in a pan. Splutter mustard. Add chillies and urad dhal. Fry till urad dhall turns golden brown. Switch off and then add curry leaves and coconut. Transfer to a bowl.

3. In the same pan, add chopped pumpkin. Add enough water and salt. Cook until soft.

4. Now, add seasoning over the cooked pumpkin. Combine the contents well.

5. Serve as a side to sambar sadam, rasam sadam and curd / yogurt rice.

Cabbage & Peas Curry / Mottaikos Pattani Karakari

This is a very healthy and delicious curry that goes good with rice and any indian bread. This takes just 15 minutes for preparation. 

Ingredients :

1. Cabbage - 1 Cup (Finely Chopped)

2. Peas (Fresh / Frozen) - 1/4 Cup

3. Turmeric Powder - 1/4 tsp

4. Pepper Powder - 3/4 tsp (or) Adjust accordingly

5. Cumin Powder - 1/4 tsp

6. Mustard - 1/2 tsp

7. Oil - 4 tsp

8. Salt - Needed Qty

Procedure :

1. Cook peas with a little salt. Keep aside.

2. Heat oil in a pan. Splutter mustard. 

3. Add cabbage. Saute for few minutes.

4. Add salt and turmeric powder. Combine the ingredients in the pan once.

5. Sprinkle a little water. Medium the flame. Cover the pan with a lid.

6. Let the cabbage cook. occasionally stir the contents in the pan.

7. Add peas, pepper powder and cumin powder. Mix well.

8. Keep as such for another five minutes.

9. Serve with sambar sadam / rasam sadam / yogurt rice / any indian bread.

Time Taken for Preparation : 15 Minutes
Serves : 2


This participates in Jaleela's - Bachelor's Feast

Beetroot & Urad Dhal Poriyal / Beetroot Poriyal / பீட்ரூட் உளுந்து பொரியல்

Beetroot is one of my favourite vegetables. I love beetroot not only for it's taste but also for it's beautiful colour. I'm happy that My daughter also loves this lovely coloured vegetable. Once in two days, our menu would iclude this vegetable. I have already posted Beetroot Chutney, Beetroot Halwa, Beetroot Kheer and Beetroot Kurma.

I made this beetroot poriyal in a much healthier way by adding Urad Dhal. Beetroot is good for pregnant women as it decreases the risk of neural tube defects in infants. During pregnancy, it is good to eat urad dhal (Black gram). So this beetroot & urad dhal combo helps for a healthy pregnancy. I had this beetroot-ulunthu  (Urad Dhal) poriyal every alternate days when I was pregnant.

Ingredients :

1. Beetroot - 1 (Medium Sized)

2. Urad Dhal - 1/4 Cup 

3. Red Chilly - 2 

4. Red Chilly Powder - 1/4 tsp

5. Coconut - 1/2 Cup (Grated)

6. Curry leaves - 1 Sprig

7. Mustard - 1/2 tsp

8. Oil - 2 tsp

9. Salt - Needed Qty

10. Coconut Oil - 1 tsp

Procedure :

1. Soak urad dhal for 30 minutes. Drain and keep aside.

2. Meanwhile, wash and peel beetroot. Chop into very small pieces.

3. Cook beetroot with salt and red chilly powder in a pan.

4. In another pan, splutter mustard. Add chillies & curry leaves. Saute and the add soaked urad dhal and coconut. Mix the contents together. Switch off the stove.

5. Add the coconut & urad dhal mixture to the cooked beetroot. Mix well. Keep in medium heat for few minutes. Before you switch off the stove, add coconut oil.

6. Serve with Sambar Sadam / Rasam Sadam / Curd (Yogurt) Rice / Indian Bread.

Time Taken for Preparation : 40 Minutes (Urad Dhal Soaking time Included)
Serves : 2


This participates in Jaleela's - Bachelor's Feast

Yam Curry / Senai Kizhangu Karakari

This is a simple and delicious spicy curry. This goes good with Sambar Sadam and Rasam Sadam.

Ingredients :

1. Yam - 2 Cups (Peeled, Cleaned and Cubed)

2. Onion - 1/4 Cup (Chopped)

3. Garlic Cloves - 3 (Crushed)

4. Curry Leaves - A few

5. Red Chilly Powder - 1/2 tsp or Adjust to your taste

6. Sambar Powder - 1 tsp

7. Tamarind Pulp - 1/4 tsp

8. Mustard - 1/4 tsp

9. Sesame Oil - 1/2 tbs

10. Salt - Needed Qty

Procedure :

1. Heat 1/4 tbs of oil in a pan. Splutter mustard.

2. Add chopped onion and crushed garlic. Saute till onion turns golden brown.

3. Now add red chilly powder. Saute for few minutes. Keep aside.

4. In another pan, add remaining oil. Put cubed yam. Keep sauting in low flame for 10 minutes. 

5. Add sambar powder, salt and tamarind pulp. Add a little water.

6. Cover the pan with a lid and allow the yam to cook till tender.

7. Add the cooked yam to onion-garlic mixture.

8. Mix the contents in the pan. Medium the flame.

9. After 10 minutes, add curry leaves. Switch off the stove.

10. Serve hot with any rice.

Cauliflower & Peas flavoured with Pepper and Cumin

This is a simple and healthy curry. This goes good with any rice and roti. This can also be given as finger food to babies between 10 to 12 months of age.

Ingredients :

1. Cauliflower - 1 ( Cut florets in to bite sized pieces)

2. Peas ( Fresh/Frozen) - 1/2 Cup 

3. Ghee or Oil - 2 tsp

To powder,

1. Pepper - 1.5 tsp

2. Cumin - 1 tsp
3. Salt - Needed Qty

Dry roast the above two ingredients and finely powder along with salt in a small mixture jar. The spice powder can be prepared in large quantity and stored in an air-tight container for future use.

Procedure :

1. Clean the cut florets of cauliflower in warm water.

2. Cook cauliflower and peas separately with a pinch of salt till they became tender.

3. In a pan, add ghee or oil, add the spice powder.

4. Now, add cauliflower and peas. Mix well so that the vegetables are well coated with the spice powder.

5. Medium the flame. Cover the pan with a lid and leave it as such for ten minutes.

6. Serve as a side dish for Sambar Sadam, Kuzhambu Sadam, Rasam Sadam and Indian Bread.

Note :

1. This is a best baby finger food. While preparing this for babies, use minimum quantity of spice powder.

Along with this, Colourful Mini Dosas make their way to "Healthy Food for Healthy Kids - Finger Food", guest hosted @ Ruchika cooks, an event started Me.

Quick & Easy Plantain Curry / Vazhakkai Curry

This is an easy and tasty curry famous in many parts of Tamil Nadu. This curry goes very well with any rice.

Ingredients :

1. Plantain / Vazhakkai – 3 (Peeled and finely chopped)

2. Onion - 1 (Medium sized, Chopped)

3. Coconut - 1 tbs (Grated)

4. Green Chilly - 2

5. Turmeric powder – 1/2 tsp

6. Mustard – 1/2 tsp

7. Urad dhal – 1/2 tsp

8. Curry leaves – A few

9. Coriander – Little qty

10. Lemon Juice – 1 tsp

11. Oil – 4 tsp.

12. Salt – Needed Qty

Procedure :

1. Heat oil. Splutter mustard. Add urad dhal, fry till golden brown.

2. Add onion and green chilly. Saute till onion turns golden brown.

3. Add finely chopped plantain, turmeric powder and salt. Sprinkle a little water. Mix the contents well.

4. Medium the flame. Close the pan with lid.

5. Wait till the plantain is cooked properly. Add lemon juice. Mix well.

5. Finally, add coconut, curry leaves and coriander. Switch off the stove.

6. Serve with Sambar sadam, Kuzhambu sadam and Rasam sadam. 

Who tried this recipe?
1. Priya Satheesh
2. Sharanya

Vazhakkai Masala Curry / Spicy Plantain Curry

I got this recipe from my Mom. She often makes this curry and we all enjoy having this curry with Sambar sadam, Rasam Sadam and Yogurt/Curd Rice.

Ingredients :

1. Plantain - 2

2. Mustard - 1 tsp

3. Oil - 1/2 tbs

4. Curry Leaves - A few

To Grind,

1. Onion - 1/2 Cup (Finely Chopped)

2. Red Chilly - 2

3. Coconut - 1 tbs

4. Cumin Seeds - 1/2 tsp

5. Salt - Needed Qty

Grind the above ingredients to a fine paste & Keep aside.

Procedure :

1. Peel and cut plantain in to small pieces.

2. Steam cook the plantain for few minutes.

3. In a pan, heat oil and splutter mustard.

4. Add ground paste, curry leaves and steam cooked plantain.

5. Combine all the ingredients in the pan.

6. Medium the stove and cover the pan with a lid.

7. Occasionally stir the contents. After 10 minutes, switch off the stove.

8. Serve as a side dish to Sambar Sadam, Rasam sadam and Curd Rice.

Who tried this recipe?

1. Priya Satheesh

Stuffed Brinjals / Ennai Kathirikai & Peanut Podi - A two-in-one recipe-with step-by-step pictures

Ennai Kathirikai is a delicious curry that goes good with Sambar sadam, Rasam sadam and Yogurt/Curd rice. This curry is different from "Ennai Kathirikai Kuzhambu". In this recipe, I have used groundnut & Sesame to stuff and spice up the curry. This combo gives a nice aroma and a wonderful taste.

Ingredients :

1. Fresh Brinjals - 8

2. Curry Leaves - A few

3. Gingelly Oil - 1.5 tbs

4. Salt - To taste

For Spice powder,

Dry roast and coarsely powder the following ingredients along with salt.

1. Roasted unsalted groundnut - 1.5 tbs

2. Gingelly/Sesame Seeds - 1 tsp

3. Urad Dhal - 1.5 tsp

4. Coconut - 1/2 tbs (Grated)

5. Red Chilly - 3 or adjust to your taste

This spice mix can be prepared in large quantity and stored. This can be either used as a rice mix or accompaniment to idly or dosa.

Procedure :

1. Select small and fresh green or purple brinjals(eggplant).

2. Remove the top and then make a criss-cross cuts.

3. Stuff the spice powder. Keep the remaining powder aside.

4. Now, in a pan add 1 tbs of oil. Gently place the stuffed brinjals. Medium the flame.

5. Cover the pan with a lid. Cook till the brinjal colour changes.

6. Now, throw the remaining spice powder on the top of the brinjals.

7. Add remaining oil and turn the brinjals gently. Allow to cook for another few minutes.

8. Switch off the stove. Garnish with curry leaves.

9. Serve as a side-dish to rice or roti.

You may be interested in :

Brinjal & Cluster Bean Curry

Chidambaram Kathirikai Gosthu

Who tried this recipe?
1. Yashodha

Beans Paruppu Usli

Paruppu Usli is a traditional dish. This protein rich curry is prepared with a blend of lentils, red chilly and vegetable. Usually, usli is prepared with vegetables like beans, snake gourd and carrot.This is a best side dish for rice. Goes very well with sambar sadam and rasam sadam. In few districts of Tamil Nadu people refer Usli as "Puttu".

Ingredients :

1. Beans - 1/2 Cup (Chopped)

2. Onion - 1/4 Cup (Chopped)

3. Thoor Dhal - 3/4 Cup

4. Red Chilly - 2

5. Asafoetida - 1/2 tsp

6. Salt - Needed Qty

7. Curry Leaves - A few

8. Mustard - 1 tsp

9. Oil - 1/2 tbs

10. Coconut - 1/2 tbs (Grated)

Procedure :

1. Cook beans with a pinch of salt and keep aside.
2. Soak thoor dhal and red chilly for about 30 minutes.Drain water and grind to coarse consistency with salt and asafoetida.
3. Spread the ground dhal mixture in a oil greased Idly plate and steam cook in idly cooker for about 5 minutes.
4. Cool the steam cooked dhal and then crumble without any lump.
5. Heat oil in a pan. Splutter mustard.Add onion and saute till onion turns golden brown.
6. Add the steam cooked dhal mixture, curry leaves, coconut and cooked beans. Mix the contents well.
7. Medium the flame and cover the pan with lid. Cook for about 10 minutes.
8. Serve with Moor Kuzhambu Sadam and Rasam Sadam.

You may be interested in :

Karamani Paruppu Usli

Who tried this recipe?
1. Sharanya

Broccoli, Cauliflower and Capsicum Curry

Ingredient :

1. Broccoli - 1 Cup (Cut in to small florets)

2. Cauliflower - 1 Cup (Cut in to small florets)

3. Capsicum - 1/2 Cup (Chopped)

4. Onion - 1/4 Cup (Finely Chopped)

5. Turmeric Powder - 1/2 tsp

6. Chilly powder - 1 tsp

7. Coriander powder - 1 tsp

8. Mustard - 1 tsp

9. Salt - Needed Qty

10. Oil - 1/2 tbs

Procedure :

1. Boil water in a vessel. Add little salt. Put Cauliflower and broccoli. Close with lid and le it stand for 10 minutes.

2. Now, drain water and keep broccoli and cauliflower aside.

3. In a pan, heat oil. Splutter mustard.

4. Add onion and capsicum. Saute till onion turns transparent.

5. Add turmeric powder, chilly powder, coriander powder and salt. Mix them all together.

6. Then add, boiled cauliflower and broccoli. Mix well.

7. Cover the pan with a lid. Medium the flame.

8. Cook for another 20 minutes. Mix the contents inbetween.

9. Serve hot with any Indian Bread or rice.

You may be interested in :

Other Veg Curries

Simple Pavarkaai Fry

Thank you friends for your lovely wishes on my yesterday's post.

This Pavarkaai fry is such a simple and quick recipe. Though, I call it a fry, it doesn't actually need to be fried in oil. It needs just one or two teaspoons of oil. I have already high-lighted the benefits of bitter gourd here. It is always good to incorporate this healthy vegetable in our daily cooking as it protects us against various diseases.

Ingredients :

1. Bitter gourd - 2

2. Tamarind paste - 1/4 tsp

3. Turmeric Powder - 1/4 tsp

4. Salt - Needed Qty

5. Sambar Powder - 1 tsp

6. Mustard - 1/2 tsp

7. Oil - 2 tsp

8. Curry Leaves - A few

Procedure :

1. Cut bitter gourd and remove seeds (Seeds are actually edible and you can use it as such)

2. Cook with enough water, tamarind paste, salt and turmeric powder. (See here - step 1 & 2 pictures)

3. Heat oil in a pan. Splutter mustard. Add curry leaves. Fry for a minute.

4. Now, add the cooked bitter gourd. Add sambar powder and mix well, till all the pieces get coated.

5. Cover the pan with a lid. Let the bitter gourd fry on low heat till crisp.

6. After about 10-15 minutes, switch off the stove.

7. Serve with sambar sadam/rasam sadam / thayir sadam (yogurt rice).

Who tried this recipe?
1. Priya Satheesh
2. Sharanya

Plantain Fry / Vazhakaai Varuval - With Step-by-step Pictures

Ingredients :

1. Plaintain - 2
2. Red chilly powder - 1/2 tsp
3. Sambar Powder - 1.5 tsp
4. Turmeric powder - 1/4 tsp
5. Garlic paste - 1/2 tsp
6. Tamarind paste - 1/4 tsp
7. Salt - Needed Qty
8. Oil - 3 tsp

Procedure :

1. Peel and slice the plaintain round and medium thick pieces.

2. In a bowl mix all the ingredients except the oil.

3. Mix them well, so that the plaintains are all well coated.

4. Cover the bowl and keep it as such for about 15-30 minutes.

5. Heat a non-stick dosa pan and add 2 tsp of oil.

6. Place the masala coated plantain pieces. Medium the flame.

7. Cover with a lid. Allow the plantains to cook for about 10 minutes.

8. Now, turn to the other side. Add a tsp of oil and let it cook for another 5 to 10 minutes.

9. This can be served as a snack or can be served as a side dish for rice.

Who tried this recipe?

1. Priya Satheesh

Long Beans and Field Bean Poriyal

We love beans and so, I always try to add as much as beans to our daily menu. I had frozen Indian field bean (Mochai) in my freezer. So, I used long beans and Field Bean along with Moong dhal to make the dish much more healthier and tasty. This healthy side dish goes good with any rice or chappathi.

Ingredients :

1. Long Bean - 1.5 Cups (Chopped)

2. Field Bean ( Mochai ) - 1/2 Cup (Fresh/Frozen)

3. Moong Dhal - 1/4 Cup

4. Urad Dhal - 1 tsp

5. Mustard - 1 tsp

6. Red Chilly - 2

7. Oil - 2 tsp

8. Coconut - 4 tsp (Optional)

9. Salt - Needed Qty

10. Curry Leaf - To Garnish

Procedure :

1. Cook chopped bean, Field Bean and moong dhal with salt in enough water.

2. In a pan, add oil. Heat it.

3. Then pop mustard. Add urad dhal and red chillies.

4. Add the cooked vegetables. Mix well.

6. Switch off the stove. Add grated coconut.

7. Garnish with curry leaves.

8. Serve with rice/ Chappathi.

Serves : 2

This makes it's way to MLLA # 25 hosted by Siri, an event started by Susan.

Colocassia (Seppankezhangu) Roast

Seppankezhangu is my Dad's favourite vegetable. Among all the dishes I prepare with this veggie, my Dad loves this roast. This goes to Jay's "I Love My Dad" Event.

Ingredients :

1. Colocassia (Seppankezhanku) - 10 Nos

2. Red Chilly Powder - 1 tsp or adjust to your taste

3. Sambar Powder - 2 tsp

4. Salt - Needed Qty

5. Mustard - 1 tsp

6. Oil - Few tsps

7. Curry Leaves - A Few

Procedure :

1. Pressure Cook Colocassia with little salt till soft (Don't over cook).

2. Now, remove the skin and cut in to medium thin pieces.

3. Mix the cut pieces with salt, sambar powder and red chilly powder.

4. Pop mustard and add to colocassia.

5. Arrange them on a dosa pan. Add few tsps of oil.

6. Keep in medium flame till that side get roasted well.

7. Slowly turn to other side. Keep in medium flame till they get roasted.

8. Garnish with curry leaves.

9. Serve with Sambar/rasam rice.

Beet Greens and Moong Dhal Poriyal

The beet greens have bitter taste but they contain higher amount of Iron than spinach. Beet greens also contain significant amounts of calcium, magnesium, phosphorus and sodium. This goes to my event "Best Out of waste".

Ingredients :

1. Beet Greens - 2 Cups (Chopped)

2. Moong Dhal - 1/2 Cup

3. Mustard - 1 tsp

4. Urad Dhal - 1 tsp

5. Oil - 2 tsp

6. Coconut - 1/4 tsp (Optional)

7. Salt - Required Qty

8. Red Chilly - 2

Check out $40 giveaway @ bo's bowl.

Procedure :

1. Heat oil. Pop mustard and then add urad dhal and red chillies.

2. Add coconut and keep this aside.

3. Now cook chopped greens and moong dhal with salt in enough water.

4. Once cooked, add the contents in the pan. Mix well.

5. Serve with rice.

Chayote Fry - A Healthy replacement for potato

Have you ever tried a fry with chayote? I've neither tried nor thought about it until I saw this recipe in Geetha Achal's Blog. She is a wonderful blogger and she blogs in Tamil. You can get lots of healthy recipes from her blog. The moment I saw this recipe, I bookmarked it because my hubby is one among those people who hate potato. Geetha used chilly powder and turmeric powder in her recipe. But, I replaced these two ingredients with sambar powder. Also, I added oats to the fry which was not actually in the original recipe. Here, I should mention that I got inspired from Priya to use oats in my dishes.

Ingredients :

1. Chayote - 1 (Peeled and cut in to pieces)

2. Oats - 4 tsp (Dry roasted and powdered)

3. Sambar Powder - 2 tsp or adjust to your taste

4. Mustard - 1 tsp

5. Oil - 4 tsp or little more

6. Salt - Needed qty

7. Curry Leaf - A few

Procedure :

1. Heat oil in a pan, add mustard. Once it get popped add the cut chayote.

2. Now, add salt and sambar powder.

3. Mix well. Medium the flame.

4. With occasional stirring, wait till the chayote get cooked and roasted.

5. Add the powdered oats. Mix well.

6. Switch off the stove, add the curry leaf.

7. Serve as a side dish to sambar rice, rasam, yogurt rice etc..

Note : While chayote cooks, don't cover the pan with lid and another important thing, don't add water.

This goes to Nupur's "Blog Bites # 3 : Adaptation".

This also goes to Sudeshna's and RV's "Food for ailments and old age".

This also goes to

Preeti 's (W 'Rite' Food...Relishing recipes and Gourmet travels)

"Green Gourmet" Event.

Cabbage and Beans Curry

Today, I've a simple, tasty and healthy curry recipe to share....

Ingredients :

1. Cabbage - 2 Cups (Finely Chopped)

2. Beans - 1/2 Cup (Finely Chopped)

3. Coconut - 5 tsp

4. Green Chillies - 2

5. Oil - 1 tsp

6. Mustard - 1 tsp

7. Channa Dhal - 1 tsp

8. Salt - Needed qty

Procedure :

1. Cook cabbage with beans, Channa Dhal and salt.

2. In a pan add oil and then add mustard.

3. Wait till mustard pops. Then add green chillies and curry leaves.

4. Fry for few seconds. Now, add the cooked cabbage. Mix them well.

5. Switch off the stove and then add the coconut. Mix well.

6. Serve with rice/roti.

This curry makes it's way to "Yasmeen's Healthnut Challenge - 5, Cruciferous Veggies". Along with "Cabbage Curry",

Mixed Vegetables and Fruits Salad,

Brocoli, Cauliflower, Spinach and Lima Bean Soup

Apple and Red Cabbage Soup

All these goes to the same event. I'l catch you all with a wonderful guest in my next post:-)

Spinach Poriyal

I learnt this method of making spinach poriyal from my MIL. She would add garlic to spinach poriyal.

Ingredients:

1. Spinach - 1 Bunch

2. Onion - 1/2 Cup (Finely Chopped)

3. Garlic - 1 Clove (Finely Chopped)

4. Coconut - 1/4 Cup (Grated)

5. Mustard - 1/2 tsp

6. Urad dhal - 1 tsp

7. Red Chillies - 2

8. Oil - 2 tsp

9. Salt - Needed qty

Procedure:

1. Wash and chop spinach. Cook spinach with salt and keep aside.

2. In a pan, add oil. Pop mustard and then add urad dhal. Fry for few seconds.

3. Add red chillies and then add garlic and onion. Fry well.

4. Add cooked spinach. Mix well. Keep on low flame for 5 minutes.

5. Switch off the stove. Add grated coconut.

6. Serve with any rice.

Along with this, Spinach & Peas Pulav and Palak Mutter Paneer are going to "Healing Foods - Spinach" Event guest hosted by Divya for March, started by Siri.