Please support Priya's Virundhu by clicking on the advertisements
Showing posts with label Sambar/Dhal Varieties. Show all posts
Showing posts with label Sambar/Dhal Varieties. Show all posts

Friday, 11 November 2016

Paruppu Keerai Pasiparuppu Kadaiyal/Purslane With Dal/Verdolaga[Mexican Parsely] cooked with Dal

Before going into the recipe I would to share a little about  ParuppuKeerai/Purslane/Verdolagas which I googled and read about in various websites[specialityproduce, Wikipedia, nutrition and you etc]. Though I have been eating this paruppu keerai since I was a kid, I was really surprised to read a lot of interesting facts and how it’s been used all over the world. The greens which I am sharing here is called as Paruppu Keerai in Tamil, Purslane in English and Verdolagas in Spanish and is very common in central Mexico. The stem, leaves and  the beautiful yellow flowers of paruppu keerai/verdolagas are all edible and have a slightly salty, slightly tangy and acidic flavor. The slight tangy taste adds up great taste when we make soups and stir fries, and its juicy leaves can be used to add texture to salads.


 Purslane/Paruppu Keerai is very common around world, in Mexican cuisine they are commonly paired with pork, tamales, stews and eggs. In Japan it is commonly pickled and served with rice. In Russia, Turkey and Lebanon it is used in a variety of salads ranging from tabbouleh to potato salad. It has long been used in Chinese medicine. In South India, they are cooked with dals, stir fries, soups etc. Paruppu Keerai/Purslane is rich in potassium and magnesium. The soft, succulent leaves are rich in Omega -3 fatty acids which help in lowering blood pressure and regulate cholesterol levels. This wonderful green leaves are rich in dietary fiber, vitamins and minerals. It is an excellent source of Vitamin A , C and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids as well as dietary minerals such as iron, magnesium, potassium and manganese. With this, I think it’s time for me to move on to the recipe. Do try out this Paruppu Keerai/Verdolagas pasiparuppu kadaiyal and post your comments here. Meanwhile do check out other interestingKeerai recipes and different varieties of Greens/Keerais here.

Here’s how to make Paruppu Keerai Kadaiyal with step by step photos…



Wednesday, 21 September 2016

Bonda Mor Kuzhambu/Ullundhu Bonda Mor Kuzhambu/Urad Dal Fritters in Spiced Yogurt Curry

Hello friends,

Today I am going to share a very traditional recipe of Tamil Nadu, it is one of the most authentic delicacy served in weddings and full meal course. We usually make more kuzhambus with different types of vegetables or even just plain more kuzhambu, but this one is just awesome. The bondas made out of urad dal, are soaked in water and then dropped into the more kuzhambu, which absorbs the spicy butter milk and is extremely soft, which in turn just melts in your mouth and taste heavenly. Do try it out friends and post your comments here. Keep visiting for more delightful recipes from my kitchen.

Here’s how to make Bonda More Kuzhambu with step by step photos…

Tuesday, 19 July 2016

Murungai Keerai Sambar/Drumstick Leaves Sambar

Hello friends,

Today I am going to share a very healthy and loving recipe – murungai keerai sambar from my kitchen. We have Murugaikeerai tree[mom’s house] in our backyard, so I have decided to share lot more drumstick leaves recipe in the following post. If you have murugai keerai tree in your back yard it means you have a doctor at home. It has excellent medicinal values and is a cure for lots of diseases. It has the amazing healing power to cure wounds inside the stomach, reduces headache and bloody diarrhea. Murungaikeerai purifies our blood and excretes all the toxins out of our body. It is an excellent source of calcium and helps in building stronger bones and teeth. They also contain abundant amount of potassium which plays a vital role in brain development. I have shared a few benefits of murungai keerai in this post and will be sharing more benefits about the same in the upcoming post. For now, do try out this wonderful, traditional and authentic murungaikeerai sambar and post your comments here. Mean while do not forget to check out other sambar varieties here.

Here’s how to make Murungaikeerai Sambar….

Tuesday, 22 September 2015

Kumbakonam Kadappa

Kumbakonam Kadappa is a scrumptious side dish prepared for idlis and dosas.  Kadappa is simple yet a flavorful curry made with moong dal, potatoes and coconut paste. It is very popular and common in Thanjavur/Tanjore, Kumbakonam and Thiruvarur. Do try out this delectable Kumbakonam Kadappa and post your feedback. Have a great day and enjoy.

Here’s how to make Kumbakonam Kadappa with step by step photos…

Saturday, 4 July 2015

Thirunelveli Sambar - Tamil Nadu Special

Thirunelveli also known as Nellai is a city in the Southern state of Tamil Nadu, India. It is located on the banks of Thamirabarani River. Thirunelveli has a number of historical monuments, the Nellaiappar Temple being the most prominent. The temple is dedicated to Lord Shiva and worshiped as Nellaiappar. Thiru-Nel-Veli(Thiru –shri, Nel –Paddi, Veli-Fence). It is believed that food grains collected for worship at the temple were protected from the floods by the fence, hence the name [source:www.Tirunelveli.com]. Apart from temples and natural beauty, Thirunelveli is famous for Iruttu Kadai Halwa, Sodhi and many more recipes. Today I am going to share with you all a very famous Thirunelveli Sambar which has unique flavor, taste and aroma. Do try out this Thirunelveli sambar and post your comments. Meanwhile, do check out other sambar varieties ,I have posted earlier.

Here’s how to make Thirunelveli Sambar with step by step photos…

Tuesday, 5 May 2015

Tiffin Sambar – Restaurant Style

Hello friends,

It’s been more than a month after I have posted any recipes, I am really sorry for the long break. I have got several requests from lot of my readers, asking for many recipes. I will surely post the recipes soon. For today, I am going to share with you all a very traditional South Indian tiffin sambar which can be made very easily with less ingredients and in a jiffy. Do try out this finger licking tiffin sambar and have a great day. I have already posted another variety of Tiffin sambar made with moong dal, do check it out as well.

Here’s how to make Tiffin Sambar with step by step photos…

Thursday, 22 January 2015

Pottukadalai Sambar/Roasted Gram Sambar/Dalia Sambar

Sambar is a South Indian delight prepared in all the houses either as side dish or for lunch to be had with white rice. We make different types of sambar like drumsticks sambar, small onion sambar, milagai killi potta sambar, pachhaparuppu sambar, arachu vitta sambar, paruppu kuzhambu, paruppu thakkali etc. But each sambar has unique taste and different from one another. Even adding different types of vegetables adds different taste to the sambar. In this post I am going to share a very healthy and unique Pottukadalai sambar, made with just roasted gram/pottukadalai and vegetables. Do try out this healthy and finger licking sambar and post your comments. Do not forget to check out other interesting and delightful Sambar Varieties here.

Here’s how to make Pottukadalai/Roasted gram sambar with step by step photos…


Tuesday, 16 September 2014

Zucchini/Courgette Kootu

Kootu is a very common and a staple food of Tamil Nadu. It is a very healthy combo of vegetable of your choice and dhal cooked together along with other ingredients. No feast in Tamil Nadu is complete without a kootu. I have already posted different type of kootu varieties prepared in most of the households in Tamil Nadu. But this kootu is very special, the reason is, it is a perfect blend of South Indian cooking with an exotic and a versatile vegetable, none other than “zucchini/Courgette”. Do try out this delectable kootu friends and give me your feed backs.

Here’s how to make Zucchini Kootu with step by step photos….


Saturday, 15 March 2014

Lemon Dal [Thoor Dal with Lemon]/Nimmakaya Pappu

Lemon Dal/Nimmakaya pappu is a very special, simple to make delicious and comforting dal. It is a very popular and a common dish prepared in AndhraPradesh –South India. This simple yet delectable lemon dal is tangy and perfectly balanced with the addition of green chillies and red chillies.

Here’s how to make Lemon Dal with step by step photos…

Monday, 27 January 2014

Ridge gourd Kootu/Peerkangai Kootu

Ridge gourd is a very tender and versatile vegetable referred to as luffa, turiya, turai, beerakai or dodka in several languages in India. It is a well-known and a very common vegetable in Asia, Africa and Arabian nations. Ridge gourd is loaded with dietary fiber, vitamin C, riboflavin, zinc, thiamine, iron, as well as magnesium. It is low in saturated fat and cholesterol and has excellent blood purifying properties. Check out other delicious kootu varieties here.

Here’s how to make Ridge gourd kootu with step by step photos…

Tuesday, 26 November 2013

Carrot & Tomato Kootu [No grinding]

This carrot & tomato kootu is the easiest kootu to make especially in the morning rush when you need to pack lunch. The best part of it is you don’t need to grind anything, yes I can lot of smiles in all of your face. I make this kootu when I am totally tired and when I don’t want to cook, but still have to cook. It is so easy, just add everything to the cooker, pressure cook it and then finally temper it. See how easy it is? Still a very healthy and hevenly tasting kootu. Now let’s move on to the recipe.

Here’s how to make Carrot & Tomato Kootu with step by step photos…

Thursday, 21 November 2013

Paruppu Kuzhambu/Dal Gravy/Dal stew

Paruppu Kuzhambu/Dal gravy is a very traditional and authentic kuzhambu prepared in all most all the houses in Tamil Nadu. This paruppu kuzhambu is my grandmas recipe, who was from Nagapattinam, which my mom makes quite often. Paruppu kuzhambu is different from sambar, because it is made without using sambar powder or chilli powders. It is very flavourful and thick in consistency because of the garlic and ground coconut paste or coconut milk. This same paruppu kuzhambu is prepared differently in each district of Tamil Nadu with slight changes in the recipe.

Here’s how to make Paruppu Kuzhambu with step by step photos….

Saturday, 9 November 2013

Beetroot Kootu with Chana Dal/Kadalai Paruppu

Beetroot kootu is a very nutritious and healthy dish that can be served with either white rice or with rotis or any Indian bread. Kootu is a very traditional food served in Tamil Nadu as a part of lunch menu and no feast (virundhu) is complete without kootu. Kootu is nothing but cooking vegetables and dals together and finally tempering them. Kootu can be done with different combination of vegetables and dals. Beetroot kootu is mostly done with moong dal, here I have done it with chana dal just like my mom. Check out the other kootu varieties here.

Here’s how to make Beetroot Kootu with step by step photos…

Tuesday, 1 October 2013

Chow Chow Kootu/Chayote Kootu

Chow Chows/Chayotes are a light green, pear shaped fruit with one large pit, edible skin and flesh. Chayotes are native to Meixco but cultivated in warm climates all over the world. The Chayotes are technically fruits, but very often used as a vegetable. In South India Chow chow/Chayote kootu is very common and a popular dish. Kootu is nothing but a dish prepared by adding vegetables and dals together with very mild spices and seasoned for flavouring. Chow chow is very commonly called a “Bangalore Kathrikkai” in TamilNadu. Chow chow/Chayotes have high fiber and water content and very less sugar. It is loaded with vitamin C, potassium and amino acids, when cooked with dals it becomes one whole dish packed with proteins as well. Check out other delicious kootu varieties here.

Here’s how to make Chow Chow/Chayote Kootu with step by step photos.

Saturday, 20 July 2013

Cabbage /Muttai Gose kootu [with channa dal/kadalai paruppu]

We all make different kinds of kootu, this is one among them. This cabbage kootu is my husband’s favourite, usually tomatoes are not added but I prefer adding them. This is a very special South Indian kootu that be made very quickly and taste delectable. Check out other delicious kootu varieties here.

Here’s how to make cabagge kootu with step by step photos…

Tuesday, 18 June 2013

Paruppu Thakkali/Thakkali Paruppu/Tomato Dal

Paruppu Thakkali is a very healthy and yummy dal that can be prepared very fast and served with white rice & ghee or idlis, chapathis and rotis. In this dal we do not use tamarind instead the tomatoes give the sour taste and balance the taste of dal.

Here’s how to make Paruppu Thakkali with step by step photos...



Thursday, 13 June 2013

Milagai Killi Potta Sambar – without sambar powder

Killi potta sambar is a very simple and quick sambar that can be made within minutes. Killi potta sambar means you just add redchillies and make sambar. My mom makes this sambar very often and serves with potato roast, this combo just tastes heavenly. The best part of this sambar is, it does not need lot of ingredients but still tastes great. We do not use sambar powder for this sambar, but it gets its taste from the dry red chillies and the green chillies. So friends here it is…

Here's how to make Killi Potta Sambar with step by step photos…


Monday, 3 June 2013

Mulai Keerai Poondu Masiyal/Amaranth & Garlic Masiyal

Mulai keerai poondu masiyal is one of my favorite dishes, it is very healthy and very easy to make. My mom makes it atleast 2 to 3 times a week.  It needs very less ingredients  and very less time to prepare, but has a wonderful buttery taste. This masiyal is one easy way to feed the small kids the greens. My amma makes this masiyal in "kal chatti" and "matthu" which is exactly the traditional way to make this masiyal. But since I don't have them with me now, I made it in a regular sauce pan.

Here’s how to make mulai keerai poondu masiyal with step by step photos…


Saturday, 11 May 2013

Chinna Vengaya Sambar/Pearl Onion Sambar

Chinna vengaya sambar is a very traditional sambar made in South Indian homes. Usually it is made by grinding masala(arachu vita vengaya sambar) but here I chose an easy and quick version of sambar that can be made in a jiffy. This is my mom's simple vengaya sambar. Check out other South Indian Sambar and Dal varieties here.

Here’s how to make it with step by step photos…



Sunday, 28 April 2013

Methi Dal/ Vendhaya Keerai Paruppu Kadaiyal

We all know greens are always good for our health. Each and every keerai(greens) has distinct taste and health benefits. It is usually very hard to get our kids to eat the greens. One easy and simple way to get them to eat the methi leaves is to add it with dal and make it tastier. It serves the dual purpose, we get the protein and other benefits of methi leaves. Not only with dal, methi leaves can be prepared in numerous way like methi paratha, methi with aloo, methi with chicken which I am likely to post in the future. Check out other South Indian Sambar and Dal varieties here.

For now here’s how to make methi dal with step by step photos…



Printfriendly

linkwithin

Related Posts Plugin for WordPress, Blogger...