Baked Pavakkai / Bitter Gourd Fries ~ Day 173

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Preparation time: 10 minutes

Cooking time: 30 to 45 minutes

Serves: 4

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Ingredients:

• Pavakkai / Bitter gourd - 4
• Rice flour - 1/4 cup
• Besan / Gram flour / Kadalai maavu - 2 tbsp
• Red chili powder - 2 tsp or to taste
• Sambar powder - 1 tbsp
• Jaggery powder - 2 tbsp
• Mango / Amchur powder - 1 tsp
• Fennel powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Salt - to taste
• Water - 2 tbsp
• Oil - 4 tbsp ( I used coconut oil)

Method:

1. Wash and pat dry the bitter gourds.  Slice them thinly using a mandoline or knife.  
2. Place the sliced bitter gourds in a large mixing bowl.  Add  all the ingredients (except water) and mix well to coat.  Add water little at a time and mix well.  Let it sit for 10 minutes.
3. Meanwhile, preheat the oven to 425 degrees F.  Lice a baking sheet with aluminum foil or parchment paper,
4. Spread the bitter gourd slices onto  the baking sheet in a single layer,  Bake them for 30 to 45 minutes, flipping the discs in between.  Once they are crispy, remove from the oven.
5. Cool completely and store in an airtight container.

Pudhina / Mint Leaves Mor Kuzhambu ~ Day 169

A cool and refreshing twist to one of my favorite dishes from Southern India, Mor Kuzhambu.   Plain yogurt combined with mint and coconut paste with some spices make this dish so flavorful and delicious.   You can add any vegetable like okra, green pepper, brinjal (eggplant), or colocasia (sepankizhangu).  But the winter melon/ash gourd/poosanikai pairs best with this mint kuzhambu.

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Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 6

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Ingredients:

• Winter melon or chayote squash - 2 cups, peeled and cubed
• Plain yogurt - 1 and 1/2 cups
• Turmeric powder - 1/2 tsp
• Asafoetida - a pinch
• Salt - to taste
• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - few

To grind:

• Urad dal - 2 tsp
• Black peppercorns - 1 tsp
• Cumin seeds - 1 tsp
• Dried red chilies - 4 or to taste
• Green chilies - 4 or to taste
• Ginger - 1-inch piece
• Roasted gram dal / pottu kadalai - 2 tbsp
• Fresh mint / pudhina leaves - 1 cup, packed
• Grated fresh coconut - 1/4 cup

Method:

1. Cook the vegetable in enough water until soft.  Keep aside.
2. Meanwhile, roast urad dal, peppercorns, cumin seeds, red chilies, green chilies, and ginger in 1 tsp oil until golden brown.  Add the roasted gram dal and saute for 2 minutes.  Add the mint leaves and saute until wilted.  Let cool and grind to a smooth paste along with coconut. 
3. Whisk the yogurt, turmeric powder, asafoetida, and salt with 1 cup of water.  Whisk in the ground paste and cook until frothy, over low heat.  Don't let it come to a boil.  Add the cooked vegetable and simmer for 5 minutes.
4. If the gravy is too thick, thin it down with 1/2 cup of water.  Remove from the heat.
5. Heat 2 tbsp oil in a small skillet.  Splutter mustard seeds and curry leaves.  Pour the tempering over the gravy and give it a stir.
6. Serve hot with steamed rice.

Yu Choy Stir-Fry / Poriyal ~ Day 168

Easy and healthy stir fry using a Chinese green called Yu Choy.  Yu Choy belongs to mustard family and is related to cabbage and bok choy.  It has pretty yellow edible flowers like mustard plant.  Yu Choy when cooked has a slightly bitter and peppery taste to it.  It is widely available in Asian supermarkets. 

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Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

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Ingredients:

• Yu choy (with tender stem) - 2 lbs, washed and chopped finely with stem
• Oil - 2 tbsp
• Urad dal - 2 tsp
• Cumin seeds - 1 tsp
• Sambar powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Salt - to taste 
• Freshly grated coconut - 2 tbsp

Method:

1. Heat oil in a skillet.  Splutter mustard seeds.  Add urad dal and cumin seeds.  Fry until golden brown.
2. Add the chopped greens along with sambar powder, turmeric powder, asafoetida, and salt.  Stir well.  Sprinkle a tablespoon of water, cover and cook until soft, about 7 to 8 minutes.
3. Turn the heat and add the coconut.  Mix well.
4. Serve as a side dish with any rice.

Neer Dosa / Lacy Rice Crepes ~ Day 164

 Neer = Water

Dosa = Crepe

This South Indian delicacy is so easy to make with minimal ingredients.  These soft, lacy, melt in your mouth dosas make an excellent breakfast dish or evening snack.

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Preparation time: 10 minutes + 6 hours soaking time

Cooking time: 15 minutes

Yields: About 12 to 15 dosas

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Ingredients:

• Raw rice (sona masoori or long grain) - 2 cups
• Freshly grated coconut - 1/4 cup
• Salt - to taste
• vegetable oil - for frying

Method:

1. Soak the rice in enough water for 4 to 6 hours or overnight.  Drain the rice and place it in a blender along with coconut.  Add enough water and grind into a smooth paste.
2. Transfer the ground rice into a mixing bowl.  Add salt and mix well.
3. Add 2 to 3 cups of water to the batter and mix well.  The batter should be very thin like the consistency of milk.  Let the mixture rest for 15 minutes.
4. Heat a non-stick or a cast iron griddle (season well). Once the griddle is hot enough, take a ladle full of batter and pour it in the center.  The batter should spread to the sides, if not lift the pan and swirl so that the batter coats the pan. Fill the gaps with more batter.  Spoon some oil around the edges of the dosa. Cover and cook for 30 seconds.  Remove the lid and cook for another 30 seconds.  
5. Fold the dosa into a triangle and remove from the heat.  Repeat the process with rest of the batter.
6. Serve hot with your choice of chutney or pickle.

Dosakai Pappu / Yellow Cucumber Dal ~ Day 160

Dosakai pappu / dal is a simple, comforting, and flavorful  dish, very popular in Andra cuisine.  The vegetable used in this dal preparation is Dosakai or yellow cucumber (though some sources say it is a type of a melon).  They are crunchy and slightly tart in taste.  This protein rich dal recipe is quite easy to make.  Another dish which is popular using this vegetable is Dosakai Avakkai, a spicy pickle.  I've posted a recipe for Dosakai Avakkai some time back.  Here is the link.  

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Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4 to 6

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Ingredients:

• Dosakai  - 2 large
• Toor dal - 1/2 cup
• Moong dal - 1/2 cup
• Turmeric powder - 1/4 tsp
• Salt - to taste

For tempering:

• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Cumin seeds - 1 tsp
• Green chilies - 4, slit
• Ginger - 1-inch piece, finely chopped
• Asafoetida - a generous pinch
• Sun dried curd chilies / mor milagai - 3, broken (optional)
• Curry leaves - few, torn
• Fresh coriander leaves / cilantro - 2 tbsp,  finely chopped

Method:

1. Wash and peel the dosakai.  Cut into half and scoop out the seeds from the center and cut into bite size pieces.
2. Wash both the dals and place it in a pressure pan.  Add the cut dosakai and turmeric powder.  Fill with enough water to cover the vegetable.  Pressure cook for 4 to 5 whistles or until the dal is cooked soft.
3. Heat oil in a small deep skillet.  Splutter mustard seeds and cumin seeds.  Add urad dal, and fry until golden brown.  Add green chilies, ginger, asafoetida, curry leaves, and broken sun-dried chilies (if using).  Sautee for 30 seconds.
4. Add the tempering to the dal, along with salt.  Stir to combine.  Garnish with fresh coriander leaves.
5. Serve hot with steamed rice.

Chow Chow (Chayote Squash) Thogayal ~ Day 156

Here is a simple and delicious thogayl (a thick, coarse chutney) recipe made with one of my favorite vegetable chow chow,  also known as chayote squash.  This thogayal is typically served with hot steamy rice, but it also goes well with idli, dosai, or even chapati.  

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Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Chow chow / Chayote squash - 3
• Whole white Urad dal - 1/4 cup
• Chana dal - 2 tbsp
• Dried red chillies - 6 or to taste
• Asafoetida - a generous pinch
• Tamarind - a small marble sized 
• or Tamarind paste - 1 tsp
• Freshly grated coconut - 2 tbsp
• Salt - to taste
• Oil - 3 tbsp

Method:

1. Wash and cut open the chow chow / chayote squash.  Remove the soft pit in the center and roughly chop into cubes, with the skin.
2. Heat 1 tbsp oil in a deep skillet.  Add the urad dal, chana dal, red chilies, and tamarind.  Fry until the dals turn golden brown.  Add asafoetida and stir.  Transfer the mixture to a bowl.  Set aside.
3. Heat the remaining oil in the same skillet.  Add the squash and saute until soft, over medium heat, stirring often.  Let cool completely.
4. Place the dal mixture and coconut in a blender along with salt.  Grind into a coarse paste without adding any water.  Add the squash and pulse until well incorporated with the dal mixture.
5. Serve with rice topped with a dollop of ghee/clarified butter or sesame oil (nallenai).

Kathrikai Gothsu / Brinjal (Eggplant) Gothsu ~ Day 153

Gothsu is a classic South Indian gravy,  in which the main ingredients used are smoked eggplant and tamarind paste.  This tangy, delicious gothsu is always best paired with Pongal, another very popular dish made with rice and split moong dal tempered with ginger,  crushed black pepper, cumin, and cashews.

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Preparation time: 10 minutes

Cooking time: 20 minutes + 30 minutes for roasting the eggplant

Serves: 4

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Ingredients:

• Eggplant / Kathrikai - 1 large or 2 medium
• Oil - 4 tbsp
• Mustard seeds - 1 tsp
• Chana dal - 1 tbsp
• Urad dal - 2 tsp
• Green chilies - 2, slit
• Dried red chilies - 2
• Ginger - 1 tbsp, finely chopped
• Curry leaves - few, torn
• Asafoetida - a pinch
• Onion - 1, medium, finely chopped
• Tomatoes - 2, large, chopped  (I used medium size cherry tomatoes)
• Turmeric powder - 1/4 tsp
• Curry powder (click for recipe) - 2 tbsp
• Tamarind paste - 2 tsp
• Salt - to taste
• Fresh coriander leaves / Cilantro - for garnishing
• Rice flour - 2 tsp (for thickening)

Method:

1. Wash and pat dry the eggplants.  Place the eggplants on a baking tray lined with aluminum foil. Drizzle oil all over the eggplants and prick with a fork on all sides.  Broil the eggplants for 20 minutes, turning them often for even cooking until they are nicely charred on all sides.  Let it cool and peel the skin and collect the pulp.  Chop roughly and set aside.  Alternatively, you can also roast the eggplant over an open flame on the stove top.
2. Heat oil in a deep skillet and splutter mustard seeds.  Add chana dal and urad dal.  Fry until golden brown.  Add the green chilies, red chilies, ginger, curry leaves, and asafoetida.  Saute for 20 seconds.
3. Add the chopped onion and fry until soft.  Add the tomatoes and saute for one minute.
4. Add the eggplant, turmeric powder, curry powder, tamarind paste, and salt.  Mix well.  Add about 2 cups of water and bring it to a boil.  Reduce the heat and simmer for 10 minutes.  Mix rice flour in 1/4 cup of cold water and add it to the eggplant mixture / kothsu.  Bring the kothsu to one boil and remove from the heat.  Stir in the coriander leaves.
5. Serve hot with pongal, idli, or dosai.

Kothamalli Podi / Spiced Cilantro Powder ~ Day 149

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Preparation time: 10 minutes + drying time

Cooking time: 10 minutes

Yields:  1 to 1 and 1/2 cups

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Ingredients:

• Fresh kothamalli / Cilantro - 3 cups, separated from the stem
• Whole white urad dal - 1/2 cup
• Chana dal - 1/4 cup
• Dried red chilies - 8 to 10 or to taste
• Asafoetida - 1/2 tsp
• Tamarind - a small marble sized
• Sesame oil - 2 tsp
• Salt - to taste

Method:

1. Wash the cilantro leaves thoroughly and drain the water completely.  I used the salad spinner to remove excess water.  Once drained, spread the cilantro on a clean kitchen towel and let it dry for 5 to 6 hours or overnight.  The leaves should be completely dry to the touch.  Collect the leaves and set aside.
2. Roast the dals, red chilies, and tamarind in a cast iron skillet, with 2 tsp oil, on a low flame,  until golden brown.  Remove from the heat and mix in the asafoetida.  Transfer it to a bowl and let it cool completely.  In the same skillet, saute the coriander leaves for 2 minutes.  Let it cool.
3. Grind the roasted ingredients in a blender along with salt to a coarse powder.  Add the dried cilantro leaves and pulse until well blended.  Cool completely.  Store in an airtight container. 
4. To serve:  Mix with steamed rice topped with ghee or sesame oil.

Cabbage Kootu ~ Day 148

Kootu is a comforting and healthy dish, where vegetables and dal cooked in freshly ground spices. You can make Kootu with any kind of vegetable and with some variation to the ground mixture.  This simple and delicious kootu goes well with rice and rasam or even with chapati.

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Cabbage - 3 cups, chopped into medium chunks
• Split moong dal - 1/2 cup, soaked for 15 minutes
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Coconut Oil - 2 tsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Curry leaves - few, torn

To grind:

• Freshly grated coconut - 1/4 cup
• Green chilies - 5
• Black peppercorns - 1 tsp
• Cumin seeds - 3/4 tsp
• Ginger - 1-inch piece

Method:

1. Place the cabbage, soaked dal, and turmeric powder in a pressure pan or stainless steel vessel.  Add water to cover the vegetable, about 2 cups.  Pressure cook for 2 to 3 whistles.  Keeping for more than 3 whistles will result in a mushy vegetable.  
2. Meanwhile, place the ingredients in the to grind list in a blender and grind into a coarse paste.
3. Once the pressure goes down, open the cooker and add the ground paste along with salt.  Give it a stir and cook for 2 minutes on low heat.
4. Heat oil in a small skillet.  Splutter mustard seeds.  Add urad dal and cumin seeds.  Fry until the dal turns golden brown.  Add the asafoetida and curry leaves.  Remove from the heat and pour over the kootu.  Mix well. 
5. Serve with steamed rice or chapati.

Aval Mixture / Poha Chivda ~ Day 147

A sweet and spicy Aval/Poha snack, that is low in fat, and can be made in a jiffy.  This crunchy, delicious mixture is great to munch with a cup of evening coffee or tea.  

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Preparation time: 5 minutes

Cooking time: 7 minutes

Serves: 4

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Ingredients:

• Aval / Poha / Flattened rice (thin variety) - 2 cups
• Coconut oil - 2 tbsp
• Mustard seeds - 1 tsp
• Raw peanuts - 1/2 cup
• Roasted gram dal / pottukadalai - 1/4 cup
• Broken Cashews - 2 tbsp
• Raisins - 2 tbsp
• Dried coconut chips - 2 tbsp
• Curry leaves - 8
• Sugar - 2 tsp
• Asafoetida - a generous pinch
• Red chili powder - 1 tsp or to taste
• Turmeric powder - 1/2 tsp
• Pomegranate powder / anardana - 1 tsp
• Salt - to taste

Method:

1. In a large skillet, dry roast the aval/poha, over low heat for 2 minutes.  Transfer it to a bowl.
2. Wipe the skillet and heat the oil.  Splutter mustard seeds.  Add the peanut and fry for 30 seconds over medium-low heat.
3. Add the roasted gram dal, cashews, and raisins and fry for 30 seconds.  Add the dried coconut chips and curry leaves.  Fry for 15 seconds.
4. Reduce the heat to low and add the sugar, asafoetida, red chili powder, turmeric powder, pomegranate powder, and salt.  Saute for 10 seconds and add the aval/poha.  Mix thoroughly to coat the spices.
5. Let it cool and store in an airtight container. 

Simple Rava (Sooji) Upma / Semolina Porridge ~ Day 145

I never liked rava upma while growing up.  My favorite kinds are Arisi (rice grits) upma and semiya (vermicelli) upma.  After a while, I started liking it only when prepared in a certain way and it has to be piping hot.  I like my upma to be soft and not sticky.  Though I love vegetables, I don't care much for upma that is loaded with all kinds of vegetables.  This super simple and quick upma recipe is our favorite and we make it often.  It is simply delicious with or without onion.  I love having it with a side of lemon pickle and a tall glass of salted lassi (buttermilk).

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Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 4

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Ingredients:

• Coarse Rava / Sooji / Semolina - 2 cups
• Ghee / Clarified butter - 1 tbsp
• Oil - 4 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Onion - 1, large, finely chopped
• Green chilies - 4, chopped
• Ginger - 2 tbsp, finely chopped
• Asafoetida - 1/2 tsp
• Curry leaves - few
• Water - 4 cups
• Salt - to taste
• Fresh coriander leaves / Cilantro - a handful,  finely chopped

Method:

1. In a large microwave-safe bowl, mix the rava and ghee thoroughly.  Microwave for 1 minute. remove and mix well.  Microwave for another minute.  Alternatively, you can roast the rava in a deep skillet, over low flame for 2 minutes.  Set aside.
2. Heat oil in a deep skillet and splutter mustard seeds.  Add urad dal and fry until golden brown.
3. Add the chopped onion, green chilies, ginger, asafoetida, and curry leaves.  Saute until the onions turn translucent.
4. Add 4 cups of water along with salt.  Let it come to a boil.  Add the coriander leaves.
5. Reduce the heat to low and add the roasted rava gradually with one hand and keep stirring with another hand.
6. Keep stirring until all the water is absorbed.  Cover and cook for 7 to 8 minutes, stirring in between.
7. Serve hot with your choice of chutney or pickle.

Cauliflower Kurma ~ Day 142

Cauliflower cooked in rich and spicy masala sauce.  This lip-smacking and flavorful kurma is a very popular side dish served in many South Indian restaurants.  It is usually served with parotta, a multi layered wheat bread or with chapati.  This dish also goes very well with Idli, Dosai, or poori.

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Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

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Ingredients:

• Cauliflower - 1, small, wash and cut into florets
• Green peas (fresh or frozen) - 1/2 cup
• Oil - 2 tbsp
• Ghee / Clarified butter - 2 tbsp
• Bay leaves - 2
• Star anise - 1
• Onions - 2, small, finely chopped
• Garlic - 2, grated
• Ginger - 2 tsp, grated
• Fresh mint leaves - 2 tbsp, torn
• Curry leaves - few, torn
• Tomatoes - 2, finely chopped
• Plain yogurt / curd - 2 tbsp
• Salt - to taste

To grind:

• Fresh coconut - 1/4 cup
• Cashews - 4
• Roasted gram dal / Pottukadalai - 1 tbsp
• Green chilies - 2
• Red chilies - 3
• Red chili powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Cinnamon stick - 1-inch piece
• Cloves - 4
• Green cardamom - 2
• Fennel seeds - 1 and 1/2 tsp
• Poppy seeds / khus khus - 1/2 tsp

Method:

1. Steam cook the cauliflower until tender, about 5 minutes.
2. Place all the ingredients in the to grind list in a blender with enough water and grind to a smooth paste.  Set aside.
3. Heat oil and ghee in a large saucepan.  Add the bay leaves and star anise.  Saute for 10 seconds.
4. Add the onion, garlic, ginger, mint leaves, and curry leaves.  Saute until onions turn translucent.  Add the tomatoes and cook until soft.
5. Add the ground masala paste, yogurt, and frozen peas along with 1 cup of water.  Cook for 7 to 8 minutes, over low heat, stirring often.
6. Add the steamed cauliflower along with salt and 1 cup of water (if needed).  Stir well and cook over low heat for another 5 minutes.  Remove from the heat.
7. Serve hot with parotta, chapati, or poori.

Apple Rice / Sadam with Chickpeas ~ Day 140

When life gives you an apple tree that bears some really sour apples, it is time to make this quick and delicious apple rice.  I have both apple and fig trees in my backyard.  While the figs are extremely sweet and delicious, the crisp and beautiful apples are not so much.  These tart apples are excellent for making a quick spicy pickle (Indian style) and tastes just like mango pickle.  This healthy apple and chickpeas rice makes an excellent lunchbox option for kids.

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Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 4 to 6

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Ingredients:

• Rice - 2 cups, cooked
• Sour apples (like Granny Smith) - 4 cups, grated (after cutting the apples, place them in water mixed with 2 tsp lemon juice to prevent oxidation)
• Oil - 2 tbsp
• Ghee - 2 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Green chilies - 4, slit
• Ginger - 1 tbsp, grated
• Turmeric powder - 1/2 tsp
• Asafoetida - a generous pinch
• Red chili powder - 1/2 tsp
• Chickpeas - 1-15oz can, drained and rinsed
• Salt - to taste
• Fresh mint - a handful, finely chopped

Method:

1. Heat oil in a large skillet.  Splutter mustard seeds.  Add uard dal. green chilies, ginger, turmeric powder, and asafoetida.  Fry until the dal turns golden brown.
2. Add the grated apples along  with red chili powder and salt.  Saute for 7 to 8 minutes.  Add the chickpeas and mix well.  Cook for another five minutes.  Add the chopped fresh mint and stir well.
3. Remove from the heat and add the cooked rice.  Drizzle 2 tbsp ghee over the rice and mix gently to coat. Let the rice sit for 5 minutes to absorb the apple mixture.
4. Serve with raita or chips.

Our backyard Apple Tree

Mor Kali ~ Day 139

Mor (Buttermilk) kali (thick porridge) is an authentic and traditional dish of Southern India.  Rice flour and buttermilk are the main ingredients for this humble and delicious dish.  Adding  mor milagi (chilies soaked in buttermilk and sundried) is highly recommended when making this mor kali.  It gives a slight heat to the dish and can be eaten as is and no need for any side dish or accompaniment.

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Preparation time: 2 minutes

Cooking time: 10 minutes

Serves: 2

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Ingredients:

• Rice flour - 1 cup
• Kefir / Buttermilk - 1 cup
• Salt - to taste
• Water - 1/4 cup ( if the batter is too thick after mixing with buttermilk)
• Sesame oil - 2 tbsp or more
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Mor milagai (preserved dry chili) or Dried red chilies - 3
• Asafoetida - a generous pinch
• Curry leaves - few, torn

Method:

1. In a mixing bowl, whisk together the flour, buttermilk, and salt without any lumps.  If the batter is too thick add 1/4 cup of water to thin it out.  Set it aside.
2. Heat oil in a deep skillet / kadai.  Splutter mustard seeds.  Add urad dal and fry until golden brown. Add the  mor milagai or red chillies, curry leaves, and asafoetida.  Saute on low heat until the chillies/ mor milagai turns brown.
3. Pour in the batter and cook, while stirring constantly, until the mixture becomes thick and starts to leave the sides and no longer sticky to the touch.   Drizzle 1 tbsp oil and mix well.  Remove from the heat.
4. Serve immediately or spread on a greased plate and cut into squares and serve.

Ponnanganni Keerai Masiyal ~ Day 137

Ponnanganni is a highly nutritious and medicinal green widely used in Southern India.   It is believed that with a regular consumption of this green improves glow of the skin and eyesight.  It is known as Gudrisag in Hindi, Ponnganti koora in Telugu, Honganne in Kannada, and Koypa in Marathi.

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Preparation time: 10 minutes + 1-hour for soaking the dal

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Ponnanganni keerai / Sessile Joyweed - 1 bunch or 2 cups, stemed, washed and finely chopped
• Moong dal / Split green gram - 1/2 cup
• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1 tsp
• Black peppercorn - 2 tsp, crushed
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Salt - to taste

Method:

1. Wash and soak the moong dal in 1 and 1 /2 cups of water for 1-hour.
2. Heat oil in a deep skillet and splutter mustard seeds.  Add the urad dal, cumin seeds, crushed pepper, and asafoetida.  Fry until the dal turns golden brown, about 30 seconds.
3. Add the soaked moong dal along with the water.  Add turmeric powder and mix well.  Cover and cook until the dal is soft but not mushy, about 75% done.  
4. Now add the chopped greens along with salt.  Add 1/2 cup of water and cook for 10 minutes on a low heat.
5. Serve hot with steamed rice and a dollop of ghee.

Wheat and Spelt Flour Dosai / Dosa ~ Day 135

A simple and healthy dosai which can be made instantly.  These delicious and filling dosais are a perfect choice for breakfast or anytime snacking.

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Preparation time: 5 minutes

Cooking time: 15 minutes

Yields: 12 dosais

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Ingredients:

• Wheat flour - 1 cup (I used multigrain atta)
• Spelt flour - 1 cup
• Cumin seeds - 2 tsp
• Salt - to taste
• Water - 6 cup
• Oil - 2 tsp + more for frying 
• Mustard seeds -1 tsp
• Green chilies - 4,finely chopped
• Ginger - 2 tbsp, finely minced
• Asafoetida -  a pinch
• Curry leaves - few, finely chopped
• Fresh coriander leaves / Cilantro - 1 tbsp, finely chopped

Method:

1. In a large mixing bowl, combine the flours, cumin seeds, and salt.
2. Heat oil 2 tsp oil in a small skillet.  Splutter mustard seeds and add the green chilies, ginger, curry leaves, and asafoetida.  Saute for 15 seconds.
3. Add the tempering to the flour mixture along with fresh coriander.  Add water little at a time and whisk to make a thin batter.  The batter should be of a pouring consistency.  
4. Heat a cast iron griddle on medium high.  Once the griddle is hot enough, take a ladle full of batter and pour from the inside edges towards the center.  Fill the gaps with more batter.  Spoon some oil around edges of the dosa. 
5. Once the dosai is cooked and the edges turn brown,  flip to the other side and cook until done. Transfer it to a plate and repeat the process with the rest of the batter.
6. Serve hot with your choice of chutney or milagai podi (spicy lentil powder).

Paruppu Urundai Rasam / Lentil Dumplings in Spicy Broth ~ Day 129

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Preparation time: 15 minutes + 1-hour soaking time

Cooking time: 20 minutes

Serves: 6

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Ingredients:

For the Paruppu urundai / dumplings:

• Toor dal - 3/4 cup
• Chana dal - 1/4 cup
• Red chilies - 6
• Asafoetida - a pinch
• Curry leaves - few
• Salt - to taste
• Rice flour - 2 tbsp
• Sesame oil / Nallennai - 1 tbsp

For the rasam powder:

• Toor dal - 1 tbsp
• Whole black pepper - 2 tsp
• Cumin seeds - 2 tsp
• Red chilies - 2
• Curry leaves - 3

For the Rasam:

• Tamarind juice - 1 cup (soak a small lemon sized tamarind in hot water, squeeze the juice and discard the pulp)
• Turmeric powder - 1/4tsp
• Asafoetida - a pinch
• Salt - to taste
• Ground rasam powder
• Fresh coriander leaves
• Ghee / clarified butter - 2 tsp
• Mustard seeds - 1 tsp

Method:

1. Soak the toor dal, chana dal, and red chilies in enough water for 1 hour. Drain the water completely after soaking and grind into a coarse paste along with asafoetida and curry leaves.  Transfer the paste into a bowl and add the rice flour, salt, and sesame oil. Mix well and set it aside.
2. Dry roast all the ingredients for the rasam powder until aromatic.  Let cool and make a fine powder.  
3. In a wide-bottom saucepan, combine the tamarind juice, ground rasam powder, turmeric powder, asafoetida, and salt along with 4 cups of water.   Bring it to a boil.
4. Take a small golf ball size ground dal mixture and make a ball and drop it gently into the boiling broth.  Add 4 balls at a time at each corner of the saucepan.   DO NOT STIR THE BROTH  after dropping the lentil balls.  Let it boil gently until the dumplings start to float to the top.  Add 4 more ball and again wait for them to float.  Repeat with the remaining dough.  
5. Cook the rasam with the dumplings for 10 more minutes on medium heat. 
6. Heat ghee in a small skillet.  Splutter mustard seeds and add it to the rasam.  Add the coriander leaves and mix gently.
7. Serve hot with steamed rice with a dollop of ghee.

Chakka Varatti / Jackfruit Preserve ~ Day 128

Chakka (jackfruit) varatti is a traditional kerala sweet which can be used to make chakka pradaman (Jackfruit payasam) or Ella Ada (Stuffed and steamed rice flour cakes in banana leaf).   

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Preparation time: 15 minutes

Cooking time: 45 minutes

Yields: 1 cup

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Ingredients:

Ripe Jackfruit - 2 cups, seeded and chopped finely

Powdered jaggery - 1 and 1/2 cups to 2 cups 

Ghee / clarified butter - 3 tbsp

Water - 3/4 cup

Method:

1. Cook the jackfruit in 3/4 cup water until soft.  Mash it well with a wooden spoon.  Add the powdered jaggery and cook on low heat until the jaggery melts, stirring constantly.  
2. Cook until the mixture turns thick in consistency.  Add the ghee little at a time and stir to combine.  Keep cooking until the mixture starts to leave the sides, about 30 minutes.  Remove from the heat.
3. Cool completely, store in a glass jar and refrigirate.

Green Beans Kari / Poriyal ~ Day 121

A humble and comforting stir-fry accompaniment to South Indian gravies like sambar, rasam, kootu or morkuzhambu.  Made with very minimal spices and freshly grated coconut, this beans kari / poriyal is one of my favorite.  

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Green beans - 2 cups, washed and finely chopped
• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Chana dal or urad dal - 2 tsp
• Sambar powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida - a pinch
• Curry leaves - few, torn
• Salt - to taste
• Freshly grated coconut - 2 tbsp

Method:

1. Steam cook the green beans until soft.
2. Heat oil in a skillet.  Splutter mustard seeds and fry chana dal or urad until golden brown.
3. Add asafoetida and curry leaves followed by the steamed green beans.  Add sambar powder, turmeric powder, and salt.  Stir to combine.  
4. Cook over low heat for 5 minutes, stirring often.  Remove from the heat and stir in the coconut.
5. Serve as a side dish with rice and gravies like sambar or rasam.  

Pazham Pori / Ripe Plantain Fritters ~ Day 119

Pazham pori or Ripe plantain fritter is a traditional snack of Kerala.  The semi-ripe plantains are dipped in all-purpose flour and sugar batter and deep fried to golden brown.  These mildly sweet fritters are divine to munch as an evening snack with a hot cup of tea or coffee.

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Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 6 to 8

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Ingredients:

• Ripe plantains - 3
• All-purpose flour - 1 cup
• Rice flour - 3 tsp
• Sugar - 2 to 3 tbsp
• Turmeric powder - 1/4 tsp
• Cardamom powder - 1/4 tsp
• Baking soda - a pinch
• Salt - a pinch
• Oil - for frying 

Method:

1. In a mixing bowl, combine flours, sugar, turmeric powder, cardamom powder, baking soda, and salt.  
2. Whisk in water little at a time to make a semi-thick batter.  The batter should be of a dippable consistency.  Set it aside.
3. Peel the plantain and cut into half.  Slice one-half of the plantain lengthwise into four slices.  
4. Heat oil in a deep pan.  Dip the plantain in the batter and carefully drop it in the oil.  Deep fry both sides until golden brown.  Fry 3 to 4 plantains at a time.  Drain on paper towel to remove excess oil.
5. Serve hot with tea or coffee.