Showing posts with label Dal sambar. Show all posts
Showing posts with label Dal sambar. Show all posts

Sunday 20 September 2020

RADISH STIRFRY/PORIAL/முள்ளங்கிப் பொரியல்








Red Radishes are loaded with high contents of Vitamins A, B6, C, E and K. They are also the powerhouse of antioxidants, fibres, Zinc, Potassium, phosphorous, magnesium, Copper, Calcium, Iron and Manganese.

Highlights of the health benefits of radish:

  • High on fiber contents
  • Vitamin C, Folic acid and flavanoids are also High in Radishes.
  • Anthocyanins present in Radishes guard our heart.
  • Potassium rich Radishes control the blood pressure.
  • Vitamin C presents in Radishes boosts our immune system. It supports our blood vessels
  •  and controls the Damage of RBCs and increases oxygen supply in the blood stream
                                   
                                                                                                           - Source from Google






This root vegetable is low calorie, non-starchy, low-carbohydrate and having High water content. that comes with the host of health properties.



Here is a simple and easy recipe yet delicious accompaniment of main dishes



Cooking time 25 minutes
Yield 1-2 servings



STEP ONE:
Ingredients:

Radishes 2 pcs(200 gm)

Procedure:

Wash and peel the Radishes
Chop into cubes.
Set ready.

STEP TWO 

Ingredients:

Groundnut oil 1.5 tbsp
Mustard seeds 1/4 tsp
Chana dal 1/2 tsp
Whole Urad Dal 1/2 tsp
Chopped shallots 10 pcs
Curry leaves 10 pcs 
Slit Green chillies 1 pc
Turmeric 1/4 tsp
Asafoetida 1/4 tsp
Radish cubes
Himalayan pink rock salt 1/2 tsp
Water 1/4 cup
Shredded Coconut 1 tbsp
Chopped Coriander greens, a fistful

Procedure:

Heat the pan with Groundnut oil on medium heat.
Add Mustard seeds to crackle
Add Whole Urad Dal and Chana dal.
Once the dals fried golden brown, add Shallots curry leaves and green chilly. 
Add turmeric and Asafoetida 
Let shallots fried transparent, add the radish cubes.
Saute for a while.
Add salt.
Splash water.
Cover and cook on medium heat. (8-10 minutes )
Ensure no water remains
Turn off the heat.
Add shredded Coconut and chopped coriander greens.
Mix to combine.

Ready to serve.

It goes very well with any meal. It is highly recommendable that any vegetable stir fry or porial must be consumed as a starter before meals

Friday 11 August 2017

ONION SAMBAR

Ingredients:

Toor dal one cup
Tamarind one goose berry size
Sesame oil or Peanut oil one tablespoon
Mustard seeds  one spoon
Bellary onion two nos medium size
Curry leaves 10 nos
Sambar powder three spoons
Turmeric powder one spoon
Salt to taste
Asafoetida one pinch
Cilantro leaves chopped one tablespoon

Procedure:

Soak tamarind in two glasses of water for half an hour and get the extract.

Wash the Toor dal several times with water and add two cups of water, one spoon of turmeric and few drops of castor oil.

Chop the Bellary onion longitudinally.

Pressure cook for three whistles.

Set aside to cool down.

Heat the pan with oil and add mustard seeds.

Once they start to crackle, add Bellary onion and curry leaves.

Saute for a while until the onions get transparent.

Add tomato.

Add asafoetida, sambar powder and saute for a second in low flame.

Now pour the tamarind extract and add salt.

Allow boiling for few minutes.

Transfer the cooked dal contents with water.

Allow boiling for another five minutes.

Now the onion sambar is ready to have. 

This simple and tasty sambar goes very well with idlies, dosas and hot steamed rice.








  




                                   





Wednesday 19 July 2017

INDIAN BROAD BEANS SAMBAR

Indian Broad beans sambar goes well with hot steamed rice. Topping up of one spoon of fresh cow ghee enhances its taste!

Ingredients:

Broad beans 50 gms
Mysore dal/Toor dal 75 gms
Sesame oil one tablespoon
Mustard seeds one spoon
Shallots 10 nos or Bellary onion half chopped
Curry leaves 10 nos
Asafoetida one pinch
Turmeric one spoon
Castor oil four drops
Sambar powder one tablespoon
Coriander leaves chopped half cup(optional)
Salt to taste
Tamarind one gooseberry size
Tomato medium size one


Procedure:

Soak the tamarind in two cups of water.
Wash the Indian broad beans and remove the fibre from the both sides.
Chop the veggie into three parts.
Cook the Mysore dal with four cups of water, one spoon of turmeric and four drops of castor oil.
You may pressure cook the Toor dal with three whistles and simmer the flame for few minutes. and Switch off the flame.
Take the extract of tamarind.
Now heat the heavy bottomed vessel with oil over a medium flame.
Add mustard seeds to crackle.
Once it starts to crackle, add onion, curry leaves, asafoetida, half a spoon of turmeric and sambar powder in a low flame.
Add the beans and saute for few seconds.
Pour the tamarind extract and tomato dices.
Add salt required.
Allow boiling for five minutes.
Transfer the cooked dal content with water to the vessel.
Check the salt.
Add coriander leaves (optional).

Now the Indian Broad Beans Sambar is ready to have with hot steamed rice.
Enjoy!

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