Yellow Cucumber Dal

Yellow Cucumber Dal.

Yellow cucumber is chopped up and cooked in oil along with whole spices. Toor dal is pressure cooked separately and added to the cucumber. Finally lemon juice is added to the cucumber dal just after removing from heat. Serve yellow cucumber dal with steamed rice or with roti.
Makes: around 4 Servings of Yellow Cucumber Dal

Ingredients:

Raw Yellow Cucumber 1 Small
Toor Dal 1 1/2 Cups
Green Chiles 3 – 5
Lemon Juice 4 – 5 Tbsps
Turmeric Powder 1/2 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash toor dal with water thoroughly and pressure cook in 3 cups of water for 3 whistles.
Wash, peel, remove ends, discard seeds and chop lemon cucumber into small pieces.
Remove stems, wash and slice the green chiles.

Heat oil in a deep vessel, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped lemon cucumber, turmeric powder and salt.
Pour a cup of water and cook covered until lemon cucumber pieces turn soft.
Uncover and add cooked toor dal along with half a cup of water (if necessary).
Bring to boil and let it bubble for few minutes before removing from heat.
Stir in lemon juice and serve yellow cucumber dal with steamed rice or with roti.
Notes: Make sure yellow cucumber is cooked well.

Suggestions: Adjust lemon according to sourness of the yellow cucumber.
Other Names: Yellow Cucumber Dal.

Toor Dal Dosa

Kandi Pappu Attu.

Toor dal is soaked in water till soft. It is then ground into smooth paste with spices. The toor dal dosa batter is spread into a thick dosa and cooked on low flame till done. Serve toor dal dosa with sambar or with any chutney of your choice.
Makes: around 5 Toor Dal Dosa.

Ingredients:

Toor Dal 1 Cup
Red Chiles 1
Ginger 1/2 inch Piece
Garlic 1 Clove
Cumin Seeds 1/4 tsp
Salt to Taste
Oil as Required

Method of preparation:

Soak toor dal in water for around an hour or two.
Grind the soaked toor dal with enough water into smooth paste.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of toor dal dosa batter on pan in circular motions.
Lightly spread the dosa with back of the ladle.
Fry on low – medium flame till bottom side starts to turn golden brown.

Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining toor dal dosa batter.
Serve toor dal dosa with sambar or with any chutney of your choice.
Notes: Make sure the soak the toor dal well.

Suggestions: If the toor dal dosa is not cooked well, put it back on heat and cook on low heat till done. Adjust the consistency of the dosa with water if required.
Variations: Layer the toor dal dosa with finely choppped onion or green chiles if you wish.
Other Names: Toor Dal Dosa, Kandi Attu.

Masala Moth Beans

Masala Moth Beans.

Moth beans are soaked in water and cooked till just soft. They are then added to the oil after frying onion. A freshly ground spice mixture is added to the oil for heat and taste. Serve masala moth beans as a snack or with steamed rice.
Makes: around 4 Servings of Masala Moth Beans.

Ingredients:

Moth Beans 1 Cup
Onion 1 Small
Green Chiles 1 – 2
Red Chili Powder 1/8 tsp
Cloves 1
Cinnamon 1/4 inch Stick
Coriander Seeds 2 Tbsps
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Oil 2 tsps

Method of preparation:

Soak moth beans in water overnight and pressure cook with around a cup of fresh water for 3 whistles.
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Grind cloves, cinnamon and coriander seeds into fine powder using a spice grinder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
Once onion starts to brown, add ground spice powder.
Fry for couple of seconds, stir in cooked moth beans, red chili powder and salt.
Cook for around 5 minutes and remove from heat.
Serve masala moth beans as a snack or with steamed rice.
Notes: Make sure moth beans are cooked right.

Suggestions: Adjust spice with green chiles.
Other Names: Masala Moth Beans.

Ridge Gourd Raita

Beerakaya Perugu Pachadi.

Ridge gourd is lightly peeled and chopped into pieces. It is then cooked oil along with spices. Once the mixture is cooled down, it is added to yogurt. Ridge gourd raita is garnished with cilantro and can be served with steamed rice or with roti.
Makes: around 2 Cups Ridge Gourd Raita.

Ingredients:

Ridge Gourd 1/2 Small
Yogurt 1 1/2 Cups
Onion 1
Green Chiles 2 – 3
Turmeric Powder a big Pinch
Salt to Taste
Cilantro few Sprigs

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 3
Oil 2 tsps

Method of preparation:

Lightly scrape, wash, remove ends and chop the ridge gourd into small pieces.
Whisk yogurt in a mixing bowl.
Wash and finely chop the cilantro.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
Once onion turns translucent, add the chopped ridge gourd.
Cook covered on low flame for few minute or until ridge gourd is soft.
Uncover, stir in turmeric powder and salt
Remove from heat and keep aside to cool down.

In a mixing bowl, mix together yogurt and above ridge gourd mixture.
Garnish with cilantro and serve ridge gourd raita with steamed rice or with roti.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: Adjust the consistency of the raita with water.
Other Names: Ridge Gourd Raita, Beerakaya Perugu Pachadi.

Fenugreek Sprouts Raita

Menthi Perugu Pachadi.

Fenugreek seeds are soaked in water and sprouted. Spices are fried in oil till golden brown. The fenugreek sprouts are mixed with yogurt along with fried spices. Serve fenugreek sprouts raita with steamed rice or with roti.
Makes: around 2 Cups of Fenugreek Sprouts Raita.

Ingredients:

Fenugreek Sprouts 1/2 Cup
Yogurt 1 1/2 cups
Green chiles 1
Salt to Taste
Cilantro few Sprigs

Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 1 tsp

Method of preparation:

Remove stem, wash and slice the green chile.
Whisk yogurt with salt.
Wash and finely chop the cilantro.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly and remove from heat.
Cool to room temperature and add the spices to the whisked yogurt.
Stir in cilantro and serve fenugreek sprouts raita with steamed rice or with roti.
 
Suggestions: Adjust spice with green chiles.
Variations: You can also add finely chopped onion to the raita.
Other Names: Fenugreek Sprouts Raita, Menthi Perugu Pachadi.

Masala Okra in Yogurt

Masala Okra in Yogurt.

Okra / lady’s finger is chopped into small pices and fried in oil along with whole spices and spice powders. Once the fried okra is cooled to room temperature, it is mixed with freshly whisked plain yogurt. Serve masala okra in yogurt with plain steamed rice or with roti.
Makes: around 4 Servings of Masala Okra in Yogurt.

Ingredients:

Okra / Lady’s Finger 15 app.
Green Chiles 1 – 2
Cumin Powder a big Pinch
Garam Masala 1/2 tsp
Turmeric Powder a big pinch
Plain Yogurt 1/2 Cup
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Coriander Seeds a big Pinch
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash thoroughly and pat dry okra.
Remove ends and chop okra into app. half inch circles.
Remove stems, wash and slice the green chiles.
Whisk yogurt in a bowl with little water, salt and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped okra.
Fry on medium – high flame till okra softens a bit and about to change color.
Stir in green chiles, turmeric powder and salt.
Fry briefly, stir in cumin powder, garam masala and remove from heat.
Cool the fried okra mixture to room temperature and mix with plain yogurt.
Serve masala okra in yogurt with plain steamed rice or with roti.
Notes: Make sure okra is fried well. Neither too crisp nor too soft.

Suggestions: Vary the consistency of the dish with adding more or less yogurt. Garam masala can be prepared by roasting and grinding coriander seeds, cloves, cinnamon and cardamom.
Variations: Chopped tomato can be added once the onion is fried. Garnish with finely chopped cilantro if you wish.
Other Names: Masala Bendakaya Perugu Pachadi, Masala Okra in Yogurt, Dahi Bhindi, Dahi Bhendi, Vendekkai Pachadi.

Yellow Cucumber Raita

Dosakaya Perugu Pachadi.

Yellow cucumber is peeled and grated. Yogurt is whisked and yellow cucumber is mixed in along with fried spices. Freshly ground mustard seeds powder adds heat to the raita along with the green chiles. Serve yellow cucumber raita with rice or with roti.
Makes: around 4 Servings of Yellow Cucumber Raita.

Ingredients:
Yellow Cucumber 1 Small
Yogurt 3/4 Cup
Green Chiles 3
Mustard Seeds a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Grind mustard seeds and salt into fine powder.
Peel, wash, remove seeds and grate the yellow cucumber on thick side of the grater.
Wash, remove stems and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and remove from heat.

Whisk yogurt well in a mixing bowl.
Stir in grated yellow cucumber, mustard seeds powder and fried spices.
Mix well and serve yellow cucumber raita with rice or with roti.
Notes: Make sure cucumber is not sweet.

Suggestions: Make sure to adjust yogurt according to your preference.
Variations: Add broken red chiles in talimpu for extra heat.
Other Names: Yellow Cucumber Raita, Dosakaya Perugu Pachadi.