Home Education Recipes Best south indian vegetable side dish recipes

Best south indian vegetable side dish recipes

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AVIAL

1/4 lb. beans3green chilies
2carrots1tsp. rice
2cucumbers1c. water
2or 1/2 lb. potatoes1tsp. salt (or more)
1/2 eggplant (1/4 lb)1/4 tsp. red pepper powder
1raw banana1/4 tsp. turmeric
1bell pepper1/2 yogurt
2tomatoes1Tbsp. coconut oil (optional)
1/2 coconut (fresh)1Tbsp. curry leaves (optional)

Wash and cut all vegetables lengthwise 1/2 inch wide, 1 1/2 inches long. Grind coconut, green chilies and rice (soak in water for awhile) adding enough water to make a coarse paste. Cook vegetables in a cup of water adding salt1t, pepper and turmeric. When vegetables are cooked, add the masala paste and stir well. Let the mixture come to a full boil. Remove from stove and add beaten yogurt and more salt if necessary. Add 1 tablespoon of coconut oil and curry leaves if available.

FRIED BEANS

2lb. green beans3 Tbsp. oil
1c. water1/2 tsp. mustard seeds
1tsp. salt1/2 tsp. uraddhal
1tsp. sambar powder1 Tbsp. onion(chopped)
2Tbsp. coconut (shredded)  

Dice green beans into small pieces. Mix 1 cup of water, salt and sambar powder with the cut beans in a saucepan and cook until they become soft. When the water evaporates, add the coconut to it. Stir the mixture an remove from the heat. In a frying pan, heat the oil and saute mustard seeds and urad dhal. When the mustard seeds crack, add the onion. When the onion turns into golden color, add the cooked beans. Mix well and remove from the heat. 8 servings. This same preparation can be used for many other kinds of vegetables.

BROCCOLI/ASPARAGUS KOOTU

1hot green pepper] 
2Tbsp. coconut (shredded)] masala ingredients
1tsp. cuminseeds] 
2c. broccoli or asparagus1/2 tsp. mustard seeds
 (frozen orfresh}1/2 tsp. urad dhal pieces.
1/3 c. moongdhal1/8 tsp. asafoetida (powder)
salt to taste 2Tbsp. oil
   1Tbsp. onion (chopped)

In the mini-blender, grind pepper, cumin seeds and coconut with 1/4 cup of water into a coarse paste. Cut broccoli or asparagus into small pieces. Boil moong dhal in 3 1/2 cups of water. When dhal is about 2/3 cooked, add broccoli or asparagus into it. When broccoli is half cooked add the ground masala paste and salt into it. When the vegetable becomes soft and well cooked, remove from the heat. Saute mustard seeds, urad dhal and asafoetida in oil. When mustard seeds crack, add onion. When onion turns into golden color add the vegetables. Stir the entire mixture and remove from the heat. Goes well with rice.

BRUSSELS SPROUTS KOOTU

l lb. Brussels sprouts1/2tsp. mustard seeds
2c. water1/2tsp. uraddhal
2Tbsp. chana dhal2Tbsp. oil 
2hot green peppers1Tbsp. onion(chopped)
1tsp. salt2Tbsp. coconut (shredded)

3/4 tsp. cumin seeds (powder)

Cut each Brussels sprout into 5 pieces and keep it aside. In a saucepan boil 2 cups of water and cook chana dhal in it. When dhal is half cooked (takes about 10 minutes, add Brussels sprouts, pepper, salt, cumin seed powder into it. When Brussels sprouts become soft, remove saucepan from heat . Saute mustard seeds and urad dhal in oil. When mustard seeds crack, add chopped onion and when they become golden brown add cooked Brussels sprouts and the shredded coconut. Stir the mixture and remove from the heat. Serve it hot. Goes well with rice. 10 servings.

CABBAGE PREPARATION (Type I)

1medium cabbage2Tbsp. moong dhal or chana dhal
2hot green peppers1c. water
1tsp. salt1Tbsp. onion (chopped)
1/2 tsp. mustard seeds2Tbsp. coconut (shredded)
1/2 tsp. urad dhal  
3Tbsp. oil  

Shred cabbage into tiny pieces. Cut green pepper into small pieces. In a saucepan boil moong dhal or chana dhal in 1 cup of water. When the water boils, add green pepper, salt and shredded cabbage. When the cabbage is cooked (do not overcook), remove from heat and drain the water if there is any. In a frying pan, saute mustard seeds and urad dhal in oil. When the mustard seeds crack and urad dhal turns brown, add onion. When the onion turns golden add the cabbage and coconut. Stir well and remove from heat. Serve with rice. Serves 10.

CABBAGE PREPARATION (TYPE II)

1/2 lb. cabbage2red or green chillies
2 Tbsp. peas or Lima beans1/2 tsp. urad dhal
salt to taste2Tbsp. curry leaves
1/4 tsp. turmeric powder2Tbsp. oil
1/2 c. water1/4 tsp. ginger (chopped)
1/2 tsp. mustard seeds3Tbsp. coconut (shredded)

Cut the cabbage into tiny pieces and wash them. Steam cook cabbage and Lima beans (or peas) with salt, turmeric powder and 1/2 cup of water in a pressure cooker until the vegetables become soft. In a saucepan, fry the mustard seeds, chilies, urad dhal and curry leaves in oil. When mustard seeds crack add ginger and cooked vegeta-bles. Sprinkle shredded coconut. Stir the mixture well and remove from heat. Serve hot. The same preparation can be used for many other vegetables. Substitute beans, carrots, beets and turnip in place of cabbage.

CABBAGE ROLLS

1cabbage1 c. water
3c. leftover vegetable or meat1/2 tsp. salt
a few toothpicks or thread1/2tsp. chili powder
1c. gram flouroilfor deep frying

Carefully separate each leaf and wash under running water. Blanch them by dipping them in boiling water for a minute and then in cold water. Blanching can be done also by leaving the leaves in the freezer for 2 hours. Spread the leaf and fill it with curried vegetable or meat. Carefully roll it and secure it with a thread or toothpick. Make a batter by mixing gram flour, 1 cup of water, salt and chili powder. Dip each stuffed cabbage in the batter and deep fry in oil until golden brown. Serve them hot.

FRIED CARROTS

4 carrots                                                              2 Tbsp. onion (chopped)

1/2 tsp. urad dhal2tsp. hot green pepper(chopped)
1/4 tsp. mustard seeds2Tbsp. coconut (shredded)
3 Tbsp. oilsalt to taste

Shred carrots with a shredder. In a 4 quart saucepan saute urad dhal and mustard seeds in oil. When mustard seeds crack, add the onion and green pepper. When the onion turns into golden color, add the shredded carrots, coconut and salt. Stir and add 1/8 cup of water. Keep on stirring often and when carrots become soft, remove from heat. Serve it hot with rice. 6 to 7 servings.

CARROT SALAD

4carrots1 tsp. hot green pepper chopped
2Tbsp. lime juicesalt to taste

Shred carrots. Mix with lime juice, salt and pepper. N.B. Instead of lime juice you can also use 1 cup of plain yogurt and mix shredded carrots with salt and pepper.

FRIED CAULIFLOWER (Type I)

1big cauliflower1Tbsp.onion(chopped)
4Tbsp. vegetable oilsalt totaste
1/2tsp. urad dhal1/8tsp. turmeric
1/2tsp. mustard seeds1tsp. coriander powder
   1/2tsp. chili powder

Take each section of the cauliflower apart. Wash them and keep them ready. In a 4 quart saucepan heat oil. Saute urad dhal and mustard seeds. When mustard seeds crack, add the onion. After 3 minutes, add cauliflower, salt, turmeric, coriander and chili powder. Keep on stirring until cauliflower becomes soft and cooked. Takes about 10 minutes to be cooked. Remove from the stove and serve hot with rice. 5 servings.

FRIED CAULIFLOWER (Type I)

1medium cauliflowersalt totaste
3eggs 1/2 tsp.redchili powder
1Tbsp. gram flouroilfordeep frying

Split cauliflower into small florets. Wash them well and half cook in a pressure cooker by steaming, (without adding any water). Beat the eggs with a fork and mix gram flour, salt and chili powder with it. Dip each cauliflower piece in the batter of egg mixture and deep fry in oil.

FRIED CAULIFLOWER (Type III)

1cauliflowersalt to taste
4Tbsp. oil1/2 tsp. red chili powder
1medium onion (chopped)3 eggs

Cut cauliflower into tiny pieces and wash them well. Heat oil in a frying pan and saute onion in it. After 2 minutes add the cauliflower, salt and the chili powder. When cauliflower is cooked, beat the eggs and pour it into it. Keep on stirring until the eggs are cooked. Remove from heat and serve it hot.

STUFFED EGGPLANTS (Type I)

2Tbsp. coriander seeds]5 1/2 Tbsp.oil
2Tbsp. cuminseeds] spices2 largeanions(chopped)
1Tbsp. red chilies]saltto taste
6Tbsp. chanadhal]15 eggplants 

Fry chilies, coriander, cumin and chana dhal in 1/2 tablespoon of oil until golden brown. Saute the onions in 1 tablespoon oil until brown. Dry blend the spices into a powder first. Then add the sauteed onion and salt with the powder and blend them into the paste. Split open the eggplants and stuff them with the paste. Heat 4 tablespoons and mustard of oil in a pan and place the eggplants on it. Cook until done. Turn over at least twice so that all sides will be cooked equally. (You can bake them also instead of frying.)

Eggplant STUFFED (Type II)

Masala Ingredients:

1tsp. tamarind (extract) 
1tsp. chana dhalsalt to taste
1tsp. coriander seeds1/2 c. oil
1tsp. oil1/2 tsp. mustard seeds
2red chilies1/2 tsp. urad dhal
3Tbsp. coconut (scraped)5 small eggplants
1/8 tsp. asafoetida 
1tsp. oil (to saute spices) 

Saute masala ingredients in 1 teaspoon oil and dry blend them into a powder. Dis-solve tamarind paste and salt in 1 tablespoon of water and mix. Split open eggplants and stuff them with the masala powder. In a frying pan, heat 1/2 cup of oil and saute mustard seeds and urad dhal. When mustard seeds sputter, add the eggplants in it. As soon as eggplants are cooked well, remove from heat. Goes well with rice and sambar.

PARUPPU USARI OR VADACURRY

2c. cauliflower orcabbage2red peppers
 (shredded) 1/2tsp. mustard seeds
1/2 tsp. salt 1/2tsp. urad dhal
1c. toor dhal 4Tbsp. oil
1/8 tsp. asafoetida(powder)   

Cook shredded cabbage or cauliflower with 1/2 cup of water and 1/2 teaspoon of salt in a saucepan over medium heat. Soak toor dhal in water for 1 hour and grind it in the blender with asafoetida, red peppers, 1 teaspoon of salt and 1 tablespoon of water into a coarse paste. In a skillet, saute mustard seeds and urad dhal in 4 tablespoons of oil. When mustard seeds sputter, odd the toor dhal paste. Keep stirring for 10 minutes. Then add the cooked cabbage or cauliflower into the skillet. Mix well for 5 minutes and then remove from the heat. This side dish goes well with rice and vathal kulambu. 7 servings.

FRIED POTATOES (Type I)

3potatoes6 Tbsp. onion (chopped)
5Tbsp. oil3/4 tsp. salt
1/4tsp. mustard seeds1/8tsp. turmeric
1/2tsp. urad dhal1/2tsp. red chili powder

Scrape the skin off the potatoes and cut them into tiny squares of 1/4 inch. In a fry pan, heat oil with mustard seeds and urad dhal. When mustard seeds crack, add the onion to it. After a minute, add the potatoes. Keep stirring for a minute. Then add salt, turmeric and red chili powder. Keep on stirring until potatoes become soft and cooked. Then remove from heat and serve. 5 servings.

FRIED POTATOES (Type II)

3 potatoes

salt as per taste

1/4 tsp. cumin seeds (minced)

3 Tbsp. oil

1/4 tsp. ginger (chopped)

1/2 tsp. mustard seeds

1/2 tsp. urad dhal

2 Tbsp. onion (chopped) 1/2 Tbsp. hot green pepper (chopped)

Boil potatoes in water until they become soft. When fully cooked, remove potatoes from hot water. Peel off the skin and cut them into small cubes. Add salt and minced cumin seeds. In a frying pan, heat oil and saute mustard seeds and urad dhal. When mustard seeds crack, add onion, pepper and ginger. When onion turns into golden color, add the potatoes. Stir the whole mixture and remove from heat. Serve hot. 5 servings.

SPINACH FRIED

1lb. spinach1Tbsp. onion (chopped)
3Tbsp. oil1hot green pepper (chopped)
1/2tsp. mustard seeds1/2 tsp. salt
1/2tsp. urad dhal2Tbsp. coconut (shredded)

Wash spinach very well and cut spinach into tiny pieces. Heat oil in the frying pan. Add mustard seeds and urad dhal. When mustard seeds crack, add the onion and the pepper. After 2 minutes, add the spinach and salt to it. Keep stirring often. Close the pan with the lid and spinach will be cooked in the oil itself. (Do not add any water.) When the spinach becomes tender, remove from heat and add the shredded coconut. Mix well and serve hot. 4 to 5 servings. For a variation, cashew nuts or boiled peanuts can be added instead of coconut.

SPINACH MASIAL

1lb. spinach3/4 c. water
1tomato1/4 tsp. tamarind extract
4cloves garlic1 Tbsp. oil
2Tbsp. onion (chopped)1/2tsp. urad dhal
2hot green peppers1/2tsp. mustard seeds

3/4 tsp. salt

In a saucepan, cook spinach, tomato, crushed garlic, onion, pepper and salt in 3/4 cup of water. When spinach becomes very soft (cooked well) remove saucepan from heat. Let it cool for about 1/2 hour. Pour the spinach mix and tamarind into the blender and grind it into a smooth paste. Heat oil in a frying pan and saute mustard seeds and urad dhal. When mustard seeds crack, add the spin(]ch mixture into it. Stir the mixture well and remove from heat. Goes well with plain rice.

VEGETABLE CUTLET

4 (medium) potatoes

2 Tbsp. oil (for sauteing)

2 Tbsp. onion (chopped)

Spice Powders:

1/8 tsp. coriander powder

1/4 tsp. cinnamon powder 1/4 tsp. cloves powder 1/4 tsp. garlic powder

1/4 tsp. chili powder.

1 c. mixed vegetables (frozen)

1/2 c. water

1 tsp. salt

2 eggs

3 Tbsp. bread crumbs paste

oil for deep frying

Boil potatoes in water until they become soft. Then peel off the skin and mash them into a fine paste. Heat 2 tablespoons of oil and saute onion in it. When onion turns into golden color, add spice powders. A minute after, add the mixed vegetables. Stir and pour a 1/2 cup of water. When vegetables ore cooked most of the water would have been evaporated. Remove vegetables from heat and mix them with mashed potatoes and salt. Make them into small balls, about the size of a lime. Beat the eggs well. Coat each ball with bread crumbs, dip them in egg and deep fry in oil until they become golden brown. Makes into 20 cutlets.

CUCUMBER KOSUMALLI

2cucumbers1lemon
1/2 c. moong dhal2tsp. oil
1tsp. mustard2Tbsp. coriander leaves
1/8 tsp. asafoetida1tsp. salt

Peel the skin off the cucumbers and shred them Soak moong dhal in a cup of water for 15 minutes. Remove the water and spread the dhal on a paper towel for 2 minutes. Add the dhal and salt to the cucumber. Soak asafoetida in 2 teaspoons of water for 10 minutes and mix this asafoetida water with the cucumber. In a fry pan heat 2 teaspoons of oil and add mustard seeds. When mustard seeds crack, remove pan from heat and pour the cracked mustard seeds into the cucumber. Take juice out from 1 lemon and add it to the cucumber mixture. Garnish it with coriander leaves.

CORIANDER LEAVES CHUTNEY

1bunch coriander leaves (254Tbsp. urad dhal
 pieces)1/3 c. coconut (shredded)
2Tbsp. oil1tsp. tamarind,(paste)
6red chilies1tsp. salt
1/4 x 1/4 inch asafoetida1/4 c. water
 (small piece)  

Wash and clean coriander leaves and cut them into small pieces after removing the roots. Saute chilies, asafoetida and urad dhal in oil until golden brown. Grind coconut, red chilies, asafoetida, finely, first. Then add tamarind paste, salt, coriander leaves and urad dhal (fried) and grind coarsely. (Urad dhal should not be ground fine.) This chutney goes well with dosai and adai. Can keep in the refrigerator for many days. Note: If using asafoetida powder. (instead of whole asafoetida), use 1/4 teaspoon, but do not fry. Add it while grinding other ingredients.

COCONUT CHUTNEY

1coconut2c. water
3hot green peppers2tsp. vegetable oil
1tsp. salt1/2 tsp. mustard seeds
2Tbsp. coriander leaves1/2 tsp. urad dhal
1/4 tsp. fresh ginger (chopped)1tsp. curry leaves
1clove garlic  

Scrape coconut or cut coconut into small pieces. In a blender grind first 6 ingre-dients with 2 cups of water into a coarse paste. In a fry pan, heat oil over medium heat. Saute mustard seeds, urad dhal and curry leaves. When mustard seeds crack and urad dhal turns into golden color, remove fry pan from heat and pour the sauteed mixture into the ground paste of coconut Stir the whole mixture. Goes well with idli and dosai .

ONION CHUTNEY

4onionspreferably red1/2 tsp. salt
 onions 1 Tbsp. water
3Tbsp. oil1/2tsp. mustard seeds
3red chilies1/2tsp. urad dhal
1/4 tsp. tamarind (extract)  

Cut onions into small pieces and saute them in 2 tablespoons of oil for 5 minutes. Keep stirring. A minute before removing from fire, add the red chilies. Remove from heat and grind them in blender with tamarind, salt and water into a fine paste. Heat 1 tablespoon of oil over medium fire in a fry pan. Saute mustard seeds and urad dhal. When mustard seeds crack, add the paste into it. Mix well and remove from heat. Goes well with dosai.

SESAME CHUTNEY (Type I)

1/4 c. sesame seeds1clove garlic
3tsp. oil1tsp. salt
2-3red chilies2c. water
1/2coconut1/2tsp. mustard seeds
1tsp. tamarind (paste)1/2tsp. urad dhal

Brown sesame seeds in a skillet over low heat until most of them crack. Saute chilies in 1 teaspoon of oil in a skillet until golden brown. Then grind them in a blender with coconut, tamarind, garlic, salt and water into a coarse paste. Then add the sesame

seeds and grind the whole mixture into a fine paste. Over medium heat, saute mustard seeds and urad dhal in 2 teaspoons of oil until golden brown. Remove from heat and pour the sauteed mixture into the above ground paste. Tastes good when eaten with dosai.

CRANBERRY PICKLE

1 pkg. cranberries

1/2 c. sesame seed oil or any vegetable oil

1/2 tsp. mustard seeds

2 pinches asafoetida powder

4 tsp. red pepper powder

1/4 tsp. fenugreek (dry fry to

deep brown color and powder)

4 tsp. salt or more

Soak cranberries overnight in water and drain. Heat oil and fry mustard seeds and add asafoetida powder. Add cranberries, cover and cook until the berries get soft and crushed. Add red pepper powder, fenugreek powder and salt. Cook until the water is almost absorbed. Cool and store in the refrigerator for 6 months or more.

EGGPLANT PICKLE (Type I)

1/2 x 1/2 inch ginger15 hotgreenchillies
1fullclove garlic2tsp. chilipowder
2tsp. turmeric2tsp. cuminseeds
1/4 c. water1tsp. mustard powder
1/2 cup oil2large eggplants
1tsp. mustard seeds (whole)1/2 c. vinegar
2tsp. fenugreek (roasted and1/4 c. sugar 
powdered)1/4 c. salt 

Grind ginger, garlic and turmeric to a paste with 1/4 cup of water. Heat oil and add mustard seeds. When they crack add the fenugreek powder and the ground paste. When the masala smells cooked, add the rest of the spices (green chilies, chili powder, cumin seeds, mustard powder) .Wash and cut the eggplants to 1/2 inch cubes and add them to the well cooked masala. Cook on low heat until eggplant is wilted. Now add the vinegar, sugar and salt. Cook for 5 minutes and remove from heat. Bottle when cool. Can be stored in the refrigerator for 2 months.

EGGPLANT PICKLE (Type II)

5small eggplants7tsp. red pepperpowder
1c. sesame oil5tsp. salt 
1tsp. mustard seeds1/2 tsp. tamarind(paste)
1/2 tsp. asafoetida (powder)1/4tsp. fenugreek(dry fry
   todeep brown andpowder)

Chop the eggplants into small pieces and soak them in water. Drain off water. Heat oil in a fry pan and saute mustard seeds and add asafoetida powder. Add eggplant pieces, red pepper, salt tamarind concentrate and fenugreek powder. Cook altogether until all the water is absorbed. Cool and store preferably in refrigerator for about 6 months or more.

LEMON PICKLE

5lemon or lime3 Tbsp. oil
2tsp. chilipowder1/4tsp. fenugreek
3Tbsp. salt 1/4Tbsp. asafoetida

1/2 tsp. mustard seeds

Cook lemon in 1 cup of water. Cut each lemon into small pieces. Each lemon can be cut into 10 pieces. Add salt and chili powder. Saute mustard in a skillet with 3 tablespoons oil. As soon as the mustard seeds crack, pour the lemon pieces into it. Saute fenugreek and asafoetida In a drop of oil and powder it. Mix the powder with the lemon pieces. Bottle the pickles and refrigerate for 6 months. Goes well with yogurt rice.

VEGETABLE PICKLE

6green peppers1x 1 inch ginger
4carrots5tsp. chilipowder
1/2 lb. beans2tsp. blackpepper powder
2beet roots1tsp. cuminseed powder
1c. peas1tsp. cinnamon powder
2potatoes3Tbsp. tamarind (extract)
2onions (medium)5Tbsp. salt 
2cloves garlic1/4 c. vinegar

Cut first 9 items into tiny pieces. Dry carrots, beans, peas, potatoes and beet root in the sun for 2 hours during summer. During winter, keep it in the oven at 450 degrees until vegetables become dried. In a saucepan, heat 1 1/2 cups of oil and saute ginger, garlic and pepper. After 3 minutes, add spice powders (chili powder black pepper powder, cumin seed powder and cinnamon powder.) Then add tamarind extract and onion. After 5 minutes add all vegetables and salt. Keep on stirring and cook vegetables for 10 minutes. Then add vinegar. Mix well and remove from heat. Add the rest of the oil and bottle the mixture. Keeps for 6 months in refrigerator.

TOMATO PICKLE

1Tbsp. fenugreek1pinch asafoetida
1c. oil4Tbsp. chili powder
1tsp. curry leaves3Tbsp. salt
10 tomatoes (cut into cubes)4Tbsp. jaggery or brown sugar

Dry fry fenugreek seeds until they turn into golden colors and powder the fried seeds in a grinder. Heat oil and saute curry leaves and cut tomatoes. Add asafoetida. When tomatoes are cooked and the gravy is thick, add chili powder, salt, jaggery and powdered fenugreek. Keep stirring until the mixture becomes thick and oil floats on top. Remove from heat; cool and store in clean jar.

CORIANDER AND MINT LEAVES THUVIAL

1c.coriander leaves1/2tsp.salt
1c.mint leaves1/4tsp.tamarind extract

EGGPLANT THUVIAL

2red chilies2 cloves garlic
11/4 Tbsp. oil 

Saute both leaves in 1 tablespoon of oil over medium heat for 5 minutes. Saute the 2 chilies in a drop of oil for 1 minute. Grind sauteed leaves and chilies with salt, tamarind and garlic into a fine paste. Goes well with yogurt rice.

1/10 inch asafoetida1big eggplant
4redchilies1tsp. tamarind (paste)
4Tbsp. urad dhal1/8 Coconut (grated)
21/2Tbsp. oilsalt to taste

Fry asafoetida, red chilies, urad dhal in 1/2 tablespoon oil until golden brown and keep it aside. Peel the skin off of the eggplant and cut it into thin pieces. Saute pieces of eggplant in 2 tablespoons of oil in a saucepan until they are well cooked. In a blender grind sauteed (cooled) eggplant, asafoetida and red chilies with tamarind extract and coconut. When they are half ground, add sauteed dhal also into the blender to be ground into a coarse paste. Add salt. Keep it in the refrigerator. Goes well with any kind of rice.

PARUPPU (Dhal) THUVIYAL

1/2c. toor dhal1/4 coconut
2-3red chilies1/4tsp. salt
1 tsp. oil1/2c. water

Saute toor dhal and chilies in oil until golden brown. Grind coconut, dhal, chilies and salt in a blender with 1/2 cup of water, into a fine paste. Goes well with rice. May add a clove of garlic when grinding.

SQUASH THUVIYAL

11/2 c. squash2tsp. oil
2Tbsp. urad dhal1/2c. shredded coconut
2-3 red chilies1/2 tsp. salt

1/4 c. water

In 1 teaspoon of oil, saute squash pieces until they become soft. Keep it aside. In a fry pan, saute urad dhal and chilies in 1 teaspoon of oil until they become golden color. Blend squash, chilies and coconut with 1/4 cup of water. When fully ground, add sauteed dhal and salt and grind coarsely. Keeps for many days in refrigerator.

COCONUT PACHADI

1potato (medium-sized)1/2 tsp. salt
1c. coconut (shredded)1/2 tsp. mustard
4hot green peppers1 tsp. curry leaves
11/2 c. water1/2 tsp. urad dhal
1/2 c. yogurt1 Tbsp. oil
2Tbsp. chopped coriander leaves 

Boil potato in a cup of water until it is well cooked. Peel the skin off and mash it to a fine paste. Grind coconut and pepper in a blender with 1/2 cup of water into a smooth paste. Mix both the above pastes with yogurt and salt. In a skillet, over medium heat saute mustard seeds, curry leaves and urad dhal in a tablespoon of oil. When mustard seeds crack and urad dhal becomes golden brown, pour over the yogurt mixture. Chopped green coriander leaves may be added.

EGGPLANT PACHADI

1eggplant1/2 tsp. uraddhal
1c. yogurt2tsp. hot green pepper (chopped)
1/4tsp. salt1Tbsp. onion(chopped)
1Tbsp. oil1Tbsp. coriander leaves
1/2tsp. mustard seeds (chopped) 

Preheat oven to ”broil” .Place split eggplant in an aluminum tray and leave it inside the oven for 40 minutes. Remove the eggplant from the oven and peel off the skin. Mash eggplant well with hand and mix it with yogurt and salt. In a saucepan, saute urad dhal and mustard seeds in oil. When mustard seeds crack, add the chopped onion and pepper. When onion turns into golden a color, dump the eggplant mixture into it. Add the coriander leaves also. Stir well and remove from heat. Goes well with plain rice, idli and dosai.

SQUASH PACHADI

1/2 c. coconut(shredded)1/2 tsp. salt
1tsp. mustardseeds1/2 tsp. turmeric
3hot green peppers2Tbsp. oil
1Tbsp. rice 1tsp. mustard seeds
21/2 c. water 1/2 tsp. urad dhal
1tsp. tamarind (paste)1tsp. curry leaves
4c. squash (cut in cubes)  

In a blender, grind first 4 items with 1/2 cup of water until it becomes a smooth paste. Keep this aside. Mix tamarind paste in 2 cups of warm water. In a saucepan, cook squash with tamarind water, salt and turmeric .When squash becomes soft, add the ground paste. Let the whole mixture come to a full boil and then remove from heat. Heat oil in a fry pan over medium heat. Add mustard seeds, urad dhal and curry leaves. When mustard seeds crack and urad dhal becomes golden brown, pour the squash mixture into it. Stir the mixture and remove from heat. Goes well with rice. 5-7 servings.

TOMATO PACHADI

3tomatoes1tsp. rice flour
1onion1/2 tsp. mustard seeds
1/2 c. frozen peas1/2 tsp. urad dhal
salt to taste2Tbsp. oil
1/8 tsp. turmeric2Tbsp. bell pepper (chopped)
1/2 tsp. sambar powder2Tbsp. coriander leaves
1/2 c. water  

YOGURT PACHADI

Cut tomatoes and onion into small pieces. Cook tomatoes and peas with salt, turmeric and sambar powder in 1/2 cup of water. ]When vegetables become soft, mix 1 teaspoon of rice flour with teaspoon of water and pour it into the tomato-pea mixture. Stir the mixture, let it come to a boil and remove from heat. In a fry pan, over medium heat, saute mustard seeds and urad dhal in oil. When mustard.seeds pop, add onion and pepper. When onion becomes golden brown, pour this into vegetable mixture. Garnish with coriander leaves and stir well. 6 to 8 servings.

4onions{medium)2c. yogurt
1hot green pepper1Tbsp. coriander leaves (chopped)
1tomato(small)1/2 tsp. salt

Cut onions lengthwise into thin pieces, pepper and tomato into small pieces. Mix them with the rest of the ingredients and refrigerate. Goes well with any kind of pilaf. May soak onion pieces in water for about 5 minutes and strain to remove the strong smell.

VADAHAM (Dried Rice Sticks)

3greenhot peppers] to1tsp. tapioca
1pinchasafoetida]be1c. rice flour
salt totaste]ground2tsp. lime juice

Needed utensils: Murukku shooter.

In the mini-blender, grind green pepper, asafoetida and salt with 1/4 cup of water into a fine paste. Well cook tapioca in a saucepan with 1/4 cup of water until it disintegrates with the water. When the mixture becomes glue-like fluid, add 1 1/2 cups water and the above ground paste into it. Let the whole mixture come to full boil. Add rice, flour, stir the mixture. Close it with a lid and remove from heat. After an hour add the lime juice and mix it well. Preheat oven to 450 degrees. In a Murukku shooter attach any kind of plate you may prefer. Fill the Murukku shooter with the dough. Press it to make any round design you would want on the top of the aluminum foil spread on a tray. Dry it in the oven. Heat the oven and leave the tray inside. After awhile turn the oven off. When the heat wears off, turn the oven on again. Repeat this process until they all dry well. Then store these pieces in airtight cans. Looks like macaroni. Keeps for months. Deep fry few pieces in oil at a time whenever you wish.

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