Yam lentil/ chena parippu/ zaminkand dal curry

Today I want to share yam lentil curry with you. Yam is rich in nutrients and fiber. It is considered a slimming food. Yam reduces blood pressure and balances our cholesterol level. It is good for women as it helps maintain hormonal balance. It provides relief from pre-menstrual syndrome as it is rich in vitamin B6. Dietitians suggest not to peel off the skin before cooking.

I learned this recipe from my father in law. I am not a die hard fan of yam. Because it causes our hands to itch when we cut its skin off . So mostly I avoid buying yam. But last weekend I got some good chopped yam from the Indian store. So I decided to make this curry and share it with you.

Over to the recipe now:

Ingredients:

Yam, peeled and cubed into bite sizes- 2 cups

Lentil/ Tur dal- 1/2 cup

Shallots-4

Garlic cloves- 4

Tamarind- gooseberry size

Cumin seeds-1/2 tsp

Turmeric powder-1/4 tsp

Red chili powder- 1 tsp

Grated coconut-1/2 cup

Salt- to taste

Mustard seeds-1/2 tsp

Curry leaves- a sprig

Oil- 1 tsp

Method:

Soak tamarind in a cup of water for 10 minutes. Extract the juice and discard the pulp.

Add grated coconut, shallots, garlic and cumin seeds in to blender and grind to a fine paste.

Pressure cook lentil for 4-5 whistles. Mash well and keep aside.

Cook yam in 1 cup water with turmeric, chili powder and salt. Alternatively, you can pressure cook yam and lentil together.

When the yam is half cooked, add tamarind water and cook until yam becomes soft.

Add in the cooked dal, ground paste, enough water and cook until the raw smell of coconut goes and desired consistency is reached. Remove from the flame.

Heat oil in a pan and add mustard seeds. When the mustard seeds splutter, throw in curry leaves. Saute for a second. Remove from the flame and pour it over the curry.

Yam lentil curry is ready. Serve it with rice.

Note: 1)This curry will thicken as it cools. So if it thickens too much, add warm water and boil a bit.

2. Greasing hands with oil before cutting yam will prevent it causing hands to itch.
   
   
3. Cook yam in tamarind water properly, else it will cause our mouth to itch too.

See you all with another delicious recipe!

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Dum aloo

I relish on foods that have creamy sauce. Dum aloo is one such dish. Its a mouth watering Kashmiri dish made with baby potatoes simmered in a rich, creamy gravy. This is cooked under pressure or dum on low flame so as to let the potatoes absorb all the flavors of the spices. Usually Kashmiri dishes are cooked in mustard oil but I used vegetable oil. If you like, you can use mustard oil to cook and vegetable oil or other oil to deep fry the potatoes.

Off to the recipe now-

Ingredients:

Baby potatoes-15

Whisked Yogurt/Curd(not sour)  -3/4 cup

Onion-1 large, finely chopped

Dry fenugreek leaves / kasoori methi -1 tsp

Fennel powder-1tsp

Cumin seeds- 1/2 tsp

Turmeric powder-1/2 tsp

Garam masala-1 tsp

Salt- to taste

Cilantro/ coriander leaves- to garnish

Tempering:

Cloves-2

Cinnamon- 1 inch long stick

Oil- 2 tbsp+ to deep fry

Grind to a paste:

Cashews- 5-6 , soaked in water

Tomatoes- 2

Ginger- 1 inch

Garlic- 4 cloves

Kashmiri chili powder- 2 tsp 

Method:

Wash, peel potatoes, and par boil them with salt in the water. Peel the skin of the potatoes and prick them with a fork to absorb all the favors of masalas.

Heat oil in a wide pan and deep fry potatoes till they turn golden brown. When done, drain on a tissue paper and keep aside.

Make a fine paste of ingredients under ” Grind to a paste”  list.

Heat 2 tbsp oil, put cumin seeds, cloves, cinnamon, saute for  a minute. Now add chopped onion and saute till onion turns translucent. Now add ground paste and fry for 4-5 minutes.

Add in turmeric powder, fenugreek leaves, salt. Mix and cook for a minute. Add whisked curd, potatoes, garam masala. Stir gently, cover with a lid and seal the edges with a dough so that steam does not escape. Cook over low flame till the gravy thickens and oil separates . If needed add a little water.

Remove from the flame. Garnish with chopped cilantro. 

Yummy dum aloo is ready now. Serve hot with chapatis or naan or rice. Enjoy!

See you all soon with another delicious recipe!

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Kumbalanga pulisseri/ Kumbalanga moru curry/ Ash gourd buttermilk curry

As I promised in my previous post, I am posting Kumbalanga pulissery recipe today.
Kumbalanga pulissery is a common dish in every malayalee household. It is a yet another onam sadya recipe. I am including this recipe in my blog for my non malayalee friends.

My son loves this curry and he eats little more than his routine serving whenever I make it.

Off to the recipe now:

Ingredients:

Ash gourd/ Kumbalanga- 1 cup, peeled and diced into small pieces

Sour Curd/ yogurt- 11/2 cup

Green chilli- 2, slit lengthwise

Turmeric powder-3/4 tsp

Fenugreek powder-1/4 tsp

Grind to a paste:

Shallots-5

Cumin seeds-1/2 tsp

Grated coconut- 1/2 cup

For tempering:

Mustard seeds- 1/2 tsp

Dry red chillis- 2

Curry leaves – 1 sprig

Oil

Method:

Beat the curd, grind everything under “grind to a paste” into a fine paste.

Cook ash gourd, green chilli, curry leaves with turmeric powder, salt and 3/4 cup of water until ash gourd becomes soft. Now add in grounded coconut paste and cook for 3-4 mins stirring occasionally.

Pour beaten curd, sprinkle fenugreek powder, stirring continuously, and heat the curry but don't boil it. Curd will curdle if you boil it. Remove from flame and keep aside.

Heat oil in a pan, add mustard seeds. When they splutter, throw in red chillies and switch of the stove. Pour this into curry and close the lid to let the aroma stays in.

Yummy kumbalanga pulisseri is ready to serve with rice. Enjoy!

I will be back soon with another delicious recipe.

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Soya chunks dry masala

Soya chunks is a substitute for chicken for  vegetarians. Soya is the king of beans and is a good source of calcium, protein, iron, fiber etc which are essential for your kid's healthy growth. This dish is very spicy  but I have made it very mild so that my little son can enjoy it.

Ingredients

Soya chunks- 1cup

Onion-1 big, thinly sliced

Tomato-1, finely choped

Coriander powder-11/2 tsp

Chili powder-1 tsp

Ginger-1 tsp, finely chopped

Garlic- 1tsp finely chopped

Green chilli- 1, thinly slit

Turmeric powder-1/4 tsp

Lemon juice- 1 tsp

Cumin powder- 1/2 tsp

Garam masala- 1/2 tsp

Pepper powder-1/2 tsp

Curry leaves- 1 sprig

Oil

Salt to taste

Method:

Boil water in a pot and add soya chunks, cook for 5 mins. Drain them and wash in cold water. Squeeze out thoroughly. Repeat washing in cold water and squeezing for 2 more times. Squeeze out all water.

Marinate soya chunks with  chili powder, turmeric powder, a little garam masala and salt.

Heat 1 tsp oil in a pan and shallow fry marinated soya chunks for 5 mins or until it starts to roast. Take the soya out of the pan and keep aside . Use less oil to saute soya since it absorbs all the oil.

Add 2 tsp oil in the same pan and saute ginger and garlic for 2-3 mins on low flame. Now add onion, curry leaves and green chilli and saute till onion turns translucent. 

Add coriander powder, pepper powder and saute till raw smell goes and oil separates.

Add in tomato, stir well and cook until tomatoes are soft and mushy. Check the salt and add more if needed.

Now add fried soya chunks and stir fry for 4-5 mins. If the masala is too dry , add 3-4 tbsp water and fry till all the water gets evaporated.

Sprinkle garam masala, cumin powder, lemon juice. Mix well and stir fry for another minute. Remove from the stove. Let it sit for 10 mins to absorb all favors.

Note: 1) If you want you can add roasted coconut slices on it .

2) If you want semi gravy form, add 1 cup water and cook until desired consistency in reached. Garnish with coriander leaves.

Serve hot with chapatis/ rice.

See you all with another yummy recipe.

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Kerala style sambar

Sambar is a south Indian dish(curry) made from split pigeon peas and mixed vegetables. Unlike in Tamilnadu or other Southern states, Keralites use all vegetables  to make sambar. This is one such a curry that goes with steamed rice/vada/idli/ dosa and can be served in breakfast, lunch and dinner :)

Ingredients:

Split pigeon peas( Toor dal/ tuvara parippu)- 1/2 cup
Onion- 1 no
Tomato- 2nos
Potato- 1 no
Brinjal/Egg plant- 2 nos
Carrots- 2 nos
Beans- 5 nos
Ladys finger/Okra- 3-4 nos
Drumsticks-- 2 nos  cut into 4" pieces

Masalas:
Turmeric Powder- 1/2 tsp
Corainder powder- 2 tsp
Chilli powder-1 tsp
Fenugreek powder- 1/4 tsp
Asafoetida powder (hing/kaaya podi)- 1/4 tsp
Tamarind water- 1/4 cup or as required( Follow step 2).
Salt as required.

For tempering:
Coconut oil/ Vegetable oil
Black mustard seeds (kaduku)
A few curry leaves


Method:

1. Cook the split peas/dal and diced vegetables with water in a pressure cooker for 3 whistles or until done.

2. Soak a gooseberry sized ball of tamarind in water and squeeze to extract the juice. Discard pulp and seeds.

3. Add tamarind juice and salt to the cooked vegetables and cook on low flame for 2 minutes. Remove from flame.

4. Heat the oil for tempering in a wok. Add the mustard and when they pop, add the masalas and fry for 2 mins on low flame.

5. Pour the sambar to the wok, add curry leaves and cook for 3-4 mins on low flame stirring in between till the desired consistency is reached. Remove from the flame.

Enjoy the kerala sambar with dosa/idli/vada/rice :)

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