MOONG DHAL

     Yellow Moong Dhal are Mung Beans that have been skinned and split from the whole Green Moong Bean. They are flat and yellow in colour. Yellow Moong Dhal is extremely light and very easy to digest, all the more they are very easy to cook.  Moong Dhals are considered to be super foods as they are packed with protein and very low in carbohydrates.
     Compared to other dhals, Moong Dhal is one of the low carb pulses. As it is one of the easily digestible dhal, it is free from gas too. But it lacks fibre compared to Green Moong Dhal. It is a good source of Protein for vegetarians.



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Energy 347 kcal
Protein 23.86g
Total Fat 1.15g
Cholesterol 0mg
Sodium 15mg
Total Carbohydrates 62.62g
Dietary Fiber 16.3g
Sugars 6.6g

YELLOW MOONG DHAL - USAGE, HEALTH BENEFITS & AYURVEDIC QUALITIES

USES OF MOONG DHAL :

• Wash and remove any debris from the Dhal before cooking.
• It can be cooked as such, in a sauce pan or can also be pressure cooked.
• Can also soak Yellow Moong Dhals for about 3-4 hours before cooking.
• Soaked Moong Dhal is used in a South Indian dish called Kosmalli.
• Some recipes call for dry roasting the Dhal until fragrant before cooking them.
• Moong Dhals are dry roasted for recipes like Ven Pongal, Sarkkarai Pongal, Parippu Pradhaman, Moong Dhal Sundal etc.,
• Soak or dry roast/just clean and wash the Dhals, add enough water to cover the dhal and cook as required for the recipe.
• They are also used in Porridge and Kichdis.
• Moong dhal Vadais are a popular snack in South India
• Cooked Moong Dhals do not hold their shape well.
• So they are mostly used in soups and as Purees in Desserts like Moong Dhal Halwa, Pradhamans etc.,
• Moong Dhal Paste is used as stuffing for Parathas.
• Moong Dhal Namkeens are one best snack prepared with Yellow Moong Dhal.
• Moong Dhal is used to make Dhal Fries, Sambars and in various curries.
• Chinese Desserts like Moong Bean Cake (Ivdougao) and a dessert called Goankann are prepared with cooked Moong Beans
• Ang Ku Kueh or Steamed Tortoise Cake uses Moong Bean paste as stuffing.
• Chè hoa cau is a popular Vietnamese mung bean dessert soup.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
  
  

  HOW TO STORE MOONG DHAL : 

• Pre-packed Moong Dhal is easily available in grocery stores.
• Check the expiry date on the package before buying them.
• Also, ensure that there is no evidence of moisture.
• Moong Bean tends to lose its freshness over a long period of time.
• So buy the required amount for your household use.
• Store them in airtight containers, free from moisture in a cool and dry place.
  
  
  

  HEALTH BENEFITS OF MOONG DHAL :

• It is considered to be a super food, as it is a good source of Protein with essential amino acids.
• Moong beans are considered as an alkaline food, as they have high quantities of alkaline minerals - Calcium, Magnesium, Potassium and Sodium.
• They are also rich in Vitamin C and Vitamin B.
• They contain both Carbohydrates and Proteins.
• They also have a very low GI (glycemic index)
• It is one of the easily digestible Dhals/Lentils.
• It is free from gas and does not cause flatulence.
• Dieticians recommend eating Yellow Moong Dhal frequently compared to other dhals.
• It also helps in cooling down the body heat.
• It has the special quality of nourishing the tissues and immune system.
• It has a calming and grounding effect on the mind/body.
• This lentil also helps to decrease high cholesterol.
• The astringent taste of Moong Dhal helps tone your digestive organs.
• It helps in cleansing the gut, by getting rid of toxins and parasites from the intestines.
• Moong Dhal is one dhal which can be eaten while you are sick, and Ayurveda prescribes this in your dietary schedule during treatments.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
   

AYURVEDIC QUALITIES OF MOONG DHAL : 

From an Ayurvedic perspective, moong dhal have the following qualities :

• Rasa: Sweet, Astringent
• Virya: Cooling
• Vipaka: Sweet
• Qualities: Light, Dry
• Actions on the Doshas: Tridoshic, balances Vata, Pitta and Kapha
• Action on the mind: Sattvic
  
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  DISCLAIMER:

  Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

  
  

  
  
  

VAZHAIPOO VADAI - PLANTAIN FLOWER/BANANA BLOSSOM FRITTERS

     We Indians have an imminent skill of incorporating wonderful items into delicious dishes.  Vazhaipoo Vadai - Plantain Flower/Banana Blossom Fritter is one good example of such as a snack.  Banana Blossoms added along with Dhals converting a simple snack into a delicious and flavour-filled crispy Vazhaipoo Vadai.  Even Director Rajiv Menon depicts Vazhaipoo Vadai in a glorious way in his movie 'Kandukonden Kandukonden'. He says it is a wonderful snack with unique flavour and taste by characterizing 'Vazhaipoo Vadai' along with his other main Characters in the movie. Even there is a dialogue where actor Manivannan says, if such ingredient comes into the hands of an American, he would have done a research out of it, but we convert into delectable delights.
      Vazhaipoo Vadai is an easy snack to go along with evening tea/coffee.  Even it suits to be served along with rice and curry.  This crispy & spicy Vazhaipoo Vadai tastes great as such or accompanied with condiments of your choice.  Cleaned Florets are ground coarsely along with Bengal Gram Dhal, seasoned with some onions, green chillies, ginger, dry red chillies etc., and then deep-fried. This recipe is quite similar to Paruppu Vadai/Masal Vadai except for that we add Florets of Banana Blossoms along with other ingredients which makes this a fantastic recipe. The Florets of Banana Blossom, add a note of flavour and taste to it this wonderful Vazhaipoo Vadai.
     The first time I prepared this Vadai was during my College days with the recipe I jotted down from a Cooking show in Doordarshan - an authentic Chettinad Recipe from Mrs.Revathy Shanmugam.


For HOW TO CLEAN PLANTAIN FLOWER/BANANA BLOSSOMS, Click here...

Cuisine - South Indian
Recipe Type - Snacks
Spice Level  - Low-Medium
Difficulty -Medium
Yields - 15 - 20 Vazhaipoo Vadais
Author - SM

Preparation Time - 20-30 Minutes
Soaking Time - 2 Hours
Cooking Time - 15 - 20 Minutes

HOW TO MAKE VAZHAIPOO VADAI - PLANTAIN FLOWER/BANANA BLOSSOM FRITTERS

VAZHAIPOO VADAI - PLANTAIN FLOWER/BANANA BLOSSOM FRITTERS

 

INGREDIENTS :

Banana Blossom Florets - 1-11/4 Cup
Tuvar Dhal - 1/2 Cup
Bengal Gram Dhal - 1/4 Cup
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying

METHOD :

• Clean the Banana Blossoms, finely chop them and soak it in acidic water. 
• Drain and squeeze out the excess water from finely chopped Banana Blossoms before grinding it along with Dhal.
• Wash and Soak the Dhals for 2 Hours.
• Drain the soaked Dhals after two hours and grind it along with finely chopped Banana Blossoms, Dry Chillies, Salt and Asafoetida.
• Grind it into a coarse mixture.
• To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
• Finally, add chopped Curry Leaves and Coriander Leaves.
• Heat Oil in a pan.
• Take lemon sized Vazhaipoo Vadai mix and flatten them with your hands.
• Drop the shaped Vazhaipoo Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
• Drain them on paper towels.
• Serve them hot with Coconut Chutney.
• Goes well along with hot-hot Coffee or Tea. 

For more Recipe with VAZHAIPOO/PLANTAIN FLOWER/BANANA BLOSSOMS, Click here...

NOTES :

• Adjust the amount of Spiciness according to your preference.
• Soak the cleaned Banana Blossoms in an acidic water.
• Soak the Dhals for just two hours.
• Soaking for a long time will make the Vazhaipoo Vadais absorb a lot of oil.
• Drain the Dhals and grind them into a coarse mixture.
• There is no need to add water while grinding the Dhals and Banana Florets.
• This will help yield crispy Vazhaipoo Vadais.

MOONG DHAL SUNDAL

      Moong Dhal/Pasi Paruppu Sundal is a simple recipe prepared with Dhal and simple seasonings.  These tiny looking crunchy dhals with a mild nutty aroma serve best along with a Rasam.  Yellow Moong Dhal is extremely light and very easy to digest, all the more they are very easy to cook.  Moong Dhals are considered to be superfoods as they are packed with protein and very low in carbohydrates.
     Compared to other dhals, Moong Dhal is one of the low carb pulses.  As it is one of the easily digestible dhals, it is free from gas too.  But it lacks fibre compared to Green Moong Dhal. Moong Dhal with its loads of nutritious values is one of the best Protein which can be induced in a Vegetarian Meal. Moong Dhal/Pasi Paruppu Sundal is an extremely easy recipe but the trick to get perfectly cooked Moong dhals plays a major role in the looks and texture of the dish.

For more MOONG DHAL Recipes, Click here...

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 10 Minutes

To read about Moong Dhal and its Benefits, Click here...


HOW TO COOK MOONG DHAL SUNDAL

INGREDIENTS : 

For Moong Dhal :

Moong Dhal - 1/2 Cup
Turmeric - a Pinch
Salt - To Taste
Ghee - 1/2 Tspn
Water - 11/2 Cups

For Tempering & Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1 Tspn
Dry Red Chilly - 1 No.
Curry Leaves - a Sprig
Shallots - 4-5 Nos.(Optional)

Green Chillies - 2 Nos.
Grated Coconut - 3 Tbspn
Sugar - A Pinch(Optional)

METHOD : 

To Cook Moong Dhal in Pressure Cooker :

• Dry Roast the Moong Dhal on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the dhal until the water runs clear.
• Add 11/2 Cups of Water to the dhal along with Turmeric Powder, Ghee and Salt.
• Pressure cook the dhal for a whistle on a high flame.
• Switch off the flame and allow to pressure to release. 
• Allow it to cool and fluff up the dhal.

To Cook Moong Dhal in a Sauce Pan : 

• Dry Roast the Moong Dhal on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the dhal until the water runs clear.
• Add about 2 Cups of Water and allow it to boil.
• Add the dhal along with Turmeric Powder, Ghee and Salt in the boiling water.
• Cover the lid and cook on medium flame for about 5-8 minutes stirring occasionally.
• Cook until it is soft, but the dhal should be separate and not mushy
• Switch off the flame and drain any excess water.
• Can use this water used to cook the dhal to prepare Rasam.

For Moong Dhal Sundal :

• Heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves. 
• Saute finely chopped Onions and Green Chilies until onions turn translucent.
• Add cooked Moong Dhal and give a quick stir. 
• Sprinkle grated Coconut along with a pinch of Sugar and mix well.
• Leave the Moong Dhal Sundal on a low flame for about a minute.
• Serve Moong Dhal Sundal along with Rice and any Curry/Rasam of your choice. Goes well with Chapathis too.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
• Moong Dhal should not be overcooked for this Sundal.
• Can avoid adding Onions while cooking Moong Dhal Sundal for Naivedyam/Prasadham.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Adding Sugar and grated Coconuts are totally optional.

GINGER CHUTNEY - ALLAM PACHADI RECIPE

      An authentic Andhra Style spicy Chutney prepared with fresh Ginger, Dhals, Spices & Tamarind. This Ginger Chutney or colloquially called Allam(Ginger) Pachadi is loaded with flavours and tastes.  It obviously has an overwhelming aroma & a pungency unique to Ginger.  This Chutney has a combination of tastes imparted from Tamarind & Jaggery which helps to balance the overall taste and flavour of Ginger.  This is a popular Chutney from Andhra Cuisine served along with dishes like Idli, Dosa, Pesarattu etc., Or simply serve it as a side dish for Rice.
     
     Though this Chutney recipe seems to be a simple one, few extra tips prove beneficial for perfectly cooked Allam Pachadi - Ginger Chutney.

• Use fresh and tender ginger. 
• Avoid huge & fibrous Ginger roots.
• Mature ginger can make the chutney taste bitter.
• Ginger has to be sauteed on a very low flame until it turns translucent and aromatic.
• Grate the Ginger or finely chop it into equal sizes.
• Care should be taken not to brown or overcook the Ginger, which can make this Ginger Chutney Bitter. 

For more CHUTNEYS & CONDIMENTS, Click here...

Cuisine - Andhra(South India)
Course - Side dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3 - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 10-15 Minutes

HOW TO COOK GINGER CHUTNEY - ALLAM PACHADI RECIPE

GINGER CHUTNEY - ALLAM PACHADI RECIPE

 

INGREDIENTS:

For Allam Pachadi/Ginger Chutney:

Ginger - 1/4 Cup
Dry Red Chillies - 4-5 Nos.
Bengal Gram Dhal(Chana Dhal/Kadala Paruppu) - 11/2 Tbspn
Black Gram Dhal(Urad Dhal/Uzhundhu) - 1 Tbpsn
Mustard Seeds - 1/4 Tspn
Fenugreek Seeds - 1/4 Tspn
Curry Leaves - a Sprig
Tamarind - 1 Lime sized
Jaggery - a Small Piece
Salt - To Taste
Oil - 2 Tbspn

For Tempering:

Oil - 1 Tspn
Mustard Seeds - 1/4 Tspn
Curry Leaves - a Sprig.

METHOD:

• Finely grate the Ginger and keep it aside.
• Heat Oil in a heavy-bottomed/non-stick pan.
• Splutter Bengal Gram Dhal, Black Gram Dhal, Mustard Seeds & Fenugreek Seeds.
• Roast the above ingredients on a very low flame until it splutters and turns into light golden brown in colour.
• Care should be taken not to burn the ingredients.
• Now add finely grated Ginger and saute it on a low flame until the raw smell disappears.
• Add Salt to the above and give a quick stir.
• Add the Tamarind Paste along with Jaggery and mix well.
• Cook until the mixture turns slightly dry.
• Allow the Allam Pachadi mixture to cool.
• Grind the Allam Pachadi Mixture into a fine paste adding little water, if required.
• Collect the ground Allam Pachadi into a bowl and keep it aside.
• Meanwhile, heat Oil in a pan.
• Splutter Mustard Seeds & Curry Leaves.
• Pour the tempering over to the ground Allam Pachadi/Ginger Chutney and mix well.
• Serve Allam Pachadi/Ginger Chutney along with Idli, Dosa or with Rice.
• It is a popular Chutney served along with Pesarattu.

NOTES:

• I have used Tamarind Paste in this recipe.
• If using Normal Tamarind, Soak it in warm water for about 5 - 10 Minutes and extract Tamarind juice out of it. 
• Ginger is spicy on its own with a note of pungency. Adjust the amount of Dry Red Chillies to suit your spice level. 
• Tamarind & Jaggery helps to balance the overall taste & flavour of this Ginger Chutney.
• Can substitute Jaggery with Sugar/Brown Sugar/Palm Sugar.
• The Dhals added into the Chutney gives a body to the Chutney.
• Fry the Dhals on a very low flame until it turns into light golden brown in colour.
• Care should be taken not to burn the dhals, which will totally spoil the taste of the Chutney.
• Tempering the Chutney is purely optional.

PARUPPU VADAI

     

    Vadai is a popular South Indian Snack, made with soaked lentils, which are soft inside and crispy outside. It has its special mention in ancient Indian text as 'Vataka'.  It is believed to have originated in Tamilnadu in South India and has since spread its popularity throughout India, Sri Lanka, Mauritius, Singapore and Malaysia. It is not only an everyday snack in an Indian community but also offered as Naivedyam or offerings to the God.
     Vadais are most commonly made with a variety of lentils.  Paruppu Vadai as its name mentions is made with Bengal Gram Dhal and a small mixture of other Dhals and Raw Rice.  It is commonly seasoned with Onions and Green Chillies.  Some versions have shredded Greens(Spinach) or Cabbage or Shrimps in it.  Whereas when these Paruppu Vadais are made for Naivedyams they do not add Onions or Garlic in it.
     Paruppu Vadai mark its popularity due to their mild flavour from the lentils and its excellent crispy texture.  Paruppu Vadai goes well with Coconut Chutney. It's wonderful to be had along with hot-hot Coffee or Tea. It is not only a snack but can also be had as a side dish for Lunch.  One best combination to go along with Rice & Sambar/Rasam/Curd.


Cuisine - South Indian
Recipe Type - Snacks
Spice Level  - Low
Difficulty - Easy
Yields - 15 - 20 Vadais
Author - SM

Preparation Time - 5-10 Minutes.
Soaking Time - 2 Hours.
Cooking Time - 15-20 Minutes.

HOW TO MAKE PARUPPU VADAI

INGREDIENTS :

Bengal Gram Dhal - 3/4 Cup
Urad Dhal - 2 Tbspn
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying

METHOD :

• Wash and Soak the Dhals for 2 Hours.
• Drain the after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
• Grind it into a coarse mixture.
• Add few teaspoons of water, if needed.
• To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
• Finally, add chopped Curry Leaves and Coriander Leaves.
• Heat Oil in a pan.
• Take lemon sized Paruppu Vadai mix and flatten them with your hands.
• Drop the shaped Paruppu Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
• Drain the Paruppu Vadai on paper towels.
• Serve Paruppu Vadai hot with Coconut Chutney or any other chutney of your choice.
• Paruppu Vadai goes well along with hot-hot Coffee or Tea. 

NOTES :

• Can skip adding Urad Dhal if you do not prefer adding it in Paruppu Vadai.
• Adjust the amount of Spices to suit your preference.
• Soak the Dhals just for two hours.
• Soaking for a long time will make the Paruppu Vadai absorb a lot of oil.
• Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
• Avoid adding Onions while preparing this Paruppu Vadai for Naivedyam/Prasadham.

UZHUNDHU VADAI / MEDHU VADAI

     Uzhundhu Vadai or Medhu Vadai is one ultimate tea time snack I have devoured on, since childhood.  I love this Uzhundhu/Uludhu Vadai for its crispiness and its light texture.  Least to mention the tasty and flavour filled Annapoorna Gowrisankar Sambar Vadais.  It is always on my eat list whenever I go to my home town - Coimbatore.  Getting nostalgic as always.
     These crispy fritters are prepared with Urad Dhal.  Soaking and grinding it in a perfect way is the secret behind crispy Medhu Vadais. And ya, the quality of Urad Dhal plays a major role in the texture of a Uzhundhu Vadai. As the name suggests - Medhu Vadai which means 'Soft & Light' these Urad Dhal Fritters are Crispy, light and soft(inside).  I have always wondered why these Uzhundhu Vadais are prepared with a hole in the centre similar to Donuts.  That is the trick to ensure that they are evenly cooked even at the centres.
      Simply season the Ulundhu Vadais with Pepper Corns, Curry Leaves or can add finely chopped Onions, Green Chillies and Ginger.  I usually grind Ginger and Green Chillies with Urad Dhal(Uzhundhu).  I love the taste of whole Peppercorns in these Vadais, can add powdered peppercorns too.  If you are preparing it for Pooja/Naivedyam avoid adding Onions.
     Serve it as a tea time snack or as a side dish for Breakfast or Lunch along with hot-hot Sambar and Coconut Chutney.  Alternatively, soak them in hot Sambar and serve it as Sambar Vadais or in seasoned Curd(Yoghurt) mix for Thayir Vadai.  Simply garnish it with grated Carrots, Coriander Leaves, finely chopped Onions and Kara Boondhi for a twist.

For more Tea Time Snacks click here...

Cuisine : South Indian
Recipe Type : Snacks
Spice Level  : Low
Difficulty : Easy
Yields : 15 - 20 Vadais
Author : SM

Soaking Time - 30 minutes to 2 Hours
Preparation Time - 30 Minutes
Cooking Time - 20-30 Minutes

HOW TO COOK UZHUNDHU VADAI / MEDHU VADAI

INGREDIENTS :

For Grinding :

Urad Dal – 1 Cup
Ginger - a Small Piece
Green Chillies – 2 - 3 Nos.
Ice Water - 2-3 Tbspns

To Mix :

Onion - 1 No
Curry leaves – 1 Sprig
Pepper Corns - Few
Asafoetida - 2-3 Pinches
Salt – To Taste

For Deep Frying :

Oil

METHOD :

Soaking :

• Clean and Wash Urad Dhal until water runs clear.
• Soak Urad dhal in water for about 30 minutes - 2 Hours.
• Use whole Urad Dhals for best results.
• Do not over soak the dhals. 
• Drain the soaked Urad Dhals before grinding them. 

Grinding:

• Grind soaked Urad Dhal in a Wet Grinder/Food Processor with very less water.
• Add Urad dhal into the running Wet Grinder(let the grinding tub be wet).
• Just Sprinkle some water, about 2-3 Tbspns of water would be enough for grinding the whole batch.
• Wipe the Urad dhal sticking on to the walls of the wet grinder with wet hands.
• This is to ensure even grinding.
• I usually grind Green Chillies and Ginger along with Urad dhals for Medhu Vadais.
• If doing so, grind it initially before grinding Urad Dhal.
• Grind the Urad Dhal for about 15-20 Minutes or until they are fluffy.
• The consistency of the batter should be very thick.
• Can grind the Urad dhal with Ice Cold water.
• Alternatively, can leave the ground batter inside the refrigerator for about 30 minutes or in the freezer for 10 minutes before frying them.

To check for the Consistency :

• Scoop the ground batter with your hand and try dropping it down. It should not fall down.
• Or drop a Teaspoon of batter into a bowl of water, the batter should float and should not get mixed into the water.

To Mix :

• Add finely chopped Onions and Curry Leaves to the ground Urad Dhal batter.
• Add Peppercorns, Asafoetida along with a dash of Salt and mix well.
• Add the Seasoning just before frying the Vadais.
• Otherwise, the batter tends to become runny, which will alter the texture of the Uzhundhu Vadai.

To Deep Fry :

• Heat Oil in a deep pan.
• Wet your hands and take a handful of Batter and make a small ball out of it.
• Make a small hole with your thumb at the centre of the Medhu Vadai.
• Carefully drop the shaped Uzhundhu Vadais into the hot oil.
• Deep fry the Uzhundhu Vadais on a medium flame until they turn crispy and golden brown in colour on both the sides.
• Remove them with slotted spoons and line them up on paper towels.
• Serve it hot along with Coconut Chutney and Sambar.

 NOTES :

• If the Ulundhu Vadais drink much oil, it means the batter has more water, adjust accordingly.
• Can add few teaspoons of Rice Flour/Corn Flour/All-Purpose Flour to the batter.
• Do not oversoak the Urad Dhal.  If it is unavoidable, store it in the refrigerator until you grind them.
• Using Ice water yields fluffy and crispy Vadais.
• Can grind the batter in food processor/mixer grinder too, but for better results grind the batter in a Wet Grinder.
• Wet Grinders add volume to the batter.
• Can keep the batter in the refrigerator for 30 minutes or in the freezer for 10 minutes before frying the Medhu Vadais.  
• Add Salt and Seasonings to the batter just before frying, otherwise, it will make the batter watery.
• Can soak few teaspoons of Tuvar/Bengal Gram Dhal along with Urad dhal, this will yield you with a perfect golden brown coloured Ulundhu Vadais.
• Avoid adding Onions if you are preparing Uzhundhu Vadai/Medhu Vadai for Naivedyam/Prasadham.

 

The following factors play a vital role in perfectly textured Uzhundhu Vadais

• Good Quality of the Urad Dhal does half of the job. 
• Do not over soak.
• Grind with Less Water(Ice Water preferably).
• Add Salt and Seasonings just before frying the Medhu Vadais.
• Fry the Uzhundhu Vadais on a medium flame.

CHERUPAYAR THORAN - GREEN GRAM STIR FRY

     Cherupayar Thoran /Green Gram Stir Fry is a simple recipe prepared with Green Gram and simple seasonings.  These tiny looking crunchy dhal thoran with a mild nutty aroma serve best along with a Kanji - Rice Porridge.  Green Gram and Yellow Moong Dhal are extremely light and very easy to digest, all the more they are very easy to cook. Cherupayar Thoran /Green Gram Dhal Stir Fry is an extremely easy recipe but the trick to get perfectly cooked Green Gram Dhals plays a major role in the looks and texture of the dish.
     Green Gram and Yellow Moong Dhal are considered to be superfoods as they are packed with protein and very low in carbohydrates. Compared to other dhals, Green Gram Dhal is one of the low carb pulses & It is also rich in fibre. Green Grams are a rich source of Vitamins B & C and Manganese. As it is one of the easily digestible dhals, it is free from gas too.   Green Gram with its loads of nutritious values is one of the best Protein which can be induced in a Vegetarian Meal.
    Green Grams are quite a beneficial Dhal variety which has special mention in Ayurvedic Scripts and it is used in Traditional Chinese Medicines for its various medicinal values.  Green Grams can be induced into our daily diet.  It is a versatile Dhal which can be easily converted into Salads, Soups, Stir fries, Curries, Dosas, Desserts and snacks.  Sprouted Green Grams are more nutritious and loaded with health benefits.

Health Benefits of Green Grams:

• Reduces the risk of Heart disorders.
• Reduces Blood Pressure
• Antioxidants in Green Gram prevents Cancer Development
• It helps in reducing Blood Glucose Level
• Helps in reducing body weight.
• Vitamin C and Anti-oxidants in Green Grams supports healthy Eyesight.
• Antimicrobial and Anti-inflammatory properties help to built Immunity
• Vitamin B, B6 and Folates helps to balance the Hormones.
• It helps to reduce PMS pain such as Muscle Pain, Cramps, Tiredness and Mood Fluctuations.
• Detoxifies the body.
• High level of Fibre in Green Grams prevents Constipation
• Green Grams have Antifungal & Antibacterial properties.
• Phytoestrogen in Green Grams helps to keep your Skin Healthy.
• Essential Vitamins and Minerals strengthens Hair and Nails.

For more MOONG DHAL Recipes, Click here...

Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 30 Minutes - 1 Hour(Optional )
Cooking Time - 15 - 20 Minutes

To read about Moong Dhal and its Benefits, Click here...

INGREDIENTS : 

For Cherupayar/Green Gram Thoran:

Cherupayar/Green Gram Dhal - 1/2 Cup
Turmeric - a Pinch(Optional)
Salt - To Taste
Ghee - 1/2 Tspn(Optional)
Water - 11/2 Cups

For Tempering & Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1 Tspn
Dry Red Chilly - 1 No.
Curry Leaves - a Sprig
Shallots - 4-5 Nos.
Garlic - 2 Cloves
Green Chillies - 2 Nos.
Grated Coconut - 3 Tbspn
Sugar - A Pinch(Optional)

METHOD : 

To Cook Cherupayar/Green Gram in Pressure Cooker :

• Dry Roast the Cherupayar/Green Gram on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the dhal until the water runs clear.
• Alternatively can soak Green Gram for about 30 Minutes to 1 Hour.
• If soaking drain and discard the water before cooking the dhal.
• Add 11/2 Cups of Water to the Cherupayar/Green Gram along with Turmeric Powder, Ghee and Salt.
• Pressure cook the Cherupayar/Green Gram for a whistle or two on a high flame.
• Lower the flame and cook for another 2 whistles or for five minutes.
• Switch off the flame and allow to pressure to release. 
• Allow it to cool and fluff up the Cherupayar/Green Gram.

To Cook Cherupayar/Green Gram in a Sauce Pan : 

• Dry Roast the Cherupayar/Green Gram on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the Green Gram until the water runs clear.
• Alternatively can soak the Dhal for about 30 Minutes to 1 Hour.
• If soaking drain and discard the water before cooking the dhal.
• Add about 21/2 Cups of Water and allow it to boil.
• Add the Cherupayar/Green Gram along with Turmeric Powder, Ghee and Salt in the boiling water.
• Cover the lid and cook on medium flame for about 5-8 minutes stirring occasionally.
• Cook until it is soft, but the dhal should be separate and not mushy
• Switch off the flame and drain any excess water.

For Cherupayar Thoran/Green Gram Stir Fry:

• Heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves. 
• Saute finely chopped Onions, Garlic Cloves and Green Chilies until onions turn translucent.
• Add cooked Cherupayar/Green Gram and give a quick stir. 
• Sprinkle grated Coconut along with a pinch of Sugar and mix well.
• Leave the Cherupayar Thoran /Green Gram Stir Fry on a low flame for about a minute.
• Serve Cherupayar Thoran /Green Gram Stir Fry along with Rice and any Curry/Rasam of your choice. 
• Cherupayar Thoran /Green Gram Stir Fry is the best accompaniment for Kanji - Rice Porridge.
• Goes well with Chapatis too.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Adding butter or ghee while cooking Green Gram will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Green Gram should be cooked with ghee (or other oil) to antidote its dry and astringent qualities. But it purely optional.
• Cherupayar/Green Gram should not be over-cooked for this Thoran/Stir Fry.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Adding Sugar and grated Coconuts are totally optional.

MOONG DHAL FRY

     Moong Dhal Fry or Tadka is one of the popular and most sought recipes.  It is one of the most common dishes prepared to go along with Chapathis and rotis. Dhal Fry is usually prepared with Moong Dhal/Masoor Dhal/ Tuvar Dhal/Bengal Gram Dhal.  It is an easy recipe with very few ingredients and all the more it can be prepared within minutes. This Dhal Fry goes well with Chapthis, Rotis, Parathas, Naans, Kulchas and Pulkas; with rice dishes like Steamed Basmati Rice, Jeera Rice etc.,
      It is basically Dhal Tadka where Dhals(Lentils) is cooked and seasoned with mild spices, 'Tadka' simply means tempering, where the spices are spluttered in oil/ghee to add flavour and taste to the dish. Tadka instantaneously enhances the aroma of the dish. Tadka or Tempering is literally an Art.  If performed well you get instant results. Some Temperings should be Poured into the dish, and some temperings should be done initially and then the ingredients should be mixed and cooked over it. Indian cooking stresses on various strict methods of tempering. Tempering includes spluttering of spices in oil or ghee or butter until they crackle, or just simply enhancing the flavour of the spices in low flame without allowing them to splutter. We can just brush off the idea, but the in depth notion behind the art gives an extra special note to the dish transforming it into a tasty, aromatic and flavour filled dish.
    This is a North Indian Style of preparation where the tempering is mostly done with Cumin Seeds rather than with Mustard. Cumin Seeds along with other spices and condiments are tempered in Ghee in low flame until the flavour is released for this Dhal Fry. To get a restaurant like Dhal with a smoky flavour, Dungar method can be used to infuse the authentic smoky smell. This dhal has a beautiful creamy texture and a bright yellow colour and the tempering enhances the feel of the dish with a heart warming aromatic effect.


Cuisine : North Indian
Course : Side Dish
Spice Level  : Low
Difficulty : Easy
Serves : 3 - 4
Author : SM


Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK MOONG DHAL FRY

INGREDIENTS:

For Dhal :

Moong Dhal - 1/2 Cup
Water - 11/2 Cups
Onions - 1 No.
Green Chillies - 3-4 Nos.
Ginger - a Small Piece
Garlic - 2 Cloves
Tomato - 1 No.(Optional)
Turmeric Powder - 1/2 Tspn
Garam Masala Powder - a Pinch (optional)
Kasoori Methi(Dried Fenugreek Leaves) - Few
Butter/Ghee - 1 Tspn

For Tempering :

Ghee/Oil - 2 Tbspn
Cumin Seeds - 1 Tspn
Dry Red Chillies - 2 Nos.
Asafoetida Powder - 1/4 Tspn
Kasuri Methi - Few

To Garnish :

Cream - 1 Tbspn(optional)
Coriander Leaves - Few

For the Smoky Flavour :

Charcoal Briquette - Small Piece
Vegetable Oil - 1/2 Tspn
Ramekin - 1 No.

METHOD :

For Dhal :

• Clean and wash the dhal until the water runs clear.
• Add 11/2 Cups of Water to the dhal along with other ingredients mentioned under 'For Dhal'.
• Pressure cook the dhal for a whistle in high flame and for another whistle in low flame.
• Switch off the flame and allow to pressure to release. 

For Tempering :

• Heat Oil/Ghee, immediately lower the flame and splutter Cumin seeds, Dry Red Chillies and Asafoetida powder and Kasuri Methi.
• Pour the tempering to the Dhal and mix well.
• Garnish it with Cream and Coriander Leaves.
• Serve hot with the dish of your choice.

For Smoky Flavour (Optional) :

• Place a small ramekin in the middle with some vegetable oil inside.
• Add the red hot coal inside the oil and cover the pot with a lid.
• Leave the smoky charcoal inside the pot for a while.
• It will give the Dhal Fry a smoky flavour.

NOTES :

• Can use Masoor Dhal for the dish or mix equal amount of Masoor dhal and Moong dhal for the recipe.
• The above dhals do not require soaking and both Dhals require the same amount of cooking time.
• If using Tuvar Dhal or Bengal Gram Dhal soak them before cooking.
• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Adding Tomatoes and Cream are totally optional.
• Do not splutter cumin seeds and asafoetida powder in high flame this will burn them and will give a bitter taste to the dish. 
• Pour the Tempering to the cooked dhal.
• Can also substitute Green Chillies with Red Chilli Powder.
• Infusing the Smoky Flavour to the dhal is totally optional. 

CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

     Along with Mint, Coriander Leaf is another herb I lavishly use in my cooking. I always have a bunch of Coriander Leaves in my refrigerator. Coriander Leaf adds nutrition to the dish it is added into and instantly boosts up the flavour.  Coriander leaves are rich in Vitamin C, Vitamin K and Protein. It also contains small amounts of Calcium, Phosphorous, Potassium, Thiamin, Niacin and Carotene.
     Coriander Chutney aka Kothamalli Chutney as we call it at home is one of my favourites.  I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice.  The speciality of a South Indian chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut.  Roasted Dhals & Spices add a wonderful flavour along with the overwhelming, aromatic & refreshing nature of Coriander in this Coriander Chutney.
      There are different versions of Coriander Chutney, where the basic ingredient, Coriander remains the same but the Dhals/Lentils added into the Chutney vary.  Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & usually use Green Chillies for Coriander Chutney.  I like Green coloured Coriander Chutney so I use Green Chillies and add a pinch of Sugar/Jaggery to retain the green colour & balance the overall taste of the Chutney.
 

Health benefits of coriander leaves:

• Coriander helps to induce digestion & improves bowel movement.
• It also promotes Liver function.
• Coriander helps to stimulate insulin secretion and helps to lower the blood sugar level. So it is good for Diabetics.
• Coriander lowers bad cholesterol (LDL) and increases the levels of good cholesterol (HDL).
• As it is rich in Vitamin K, it is believed to be good for the treatment of Alzheimer's disease. 
• Coriander Leaves are rich in fat-soluble Vitamins and Anti-oxidants.
• Coriander contains anti-inflammatory properties too.

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes


For more Recipes on CHUTNEYS & CONDIMENTS, Click here...

HOW TO MAKE CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

INGREDIENTS :

Coriander Leaves - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Green Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required

METHOD :

• Cut off the roots, clean & wash the Coriander Leaves.
• Allow it to drain in a colander.
• Heat Oil in a Pan.
• Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
• Slit the Green Chillies, add it along with the above ingredients and saute for a while.
• Add the Coriander Leaves and fry for a while on a very low flame until it wilts.
• Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
• Fry all the ingredients on a very low flame for few minutes.
• Do not allow the ingredients to burn or the leaves change colour.
• Switch off the flame and allow the ingredients to cool down.
• Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
• Add water as required and grind the Coriander Chutney/Kothamalli Chutney into a smooth Paste.
• Coriander Chutney/Kothamalli Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
• Can serve it along with rice too.

NOTES:

• Can prepare the same Chutney with a combination of Coriander Leaves & Mint Leaves.
• Can substitute Green Chillies with Dry Red Chillies.
• Adjust the number of Chillies to suit your spice level.
• I usually use Green Chillies as I like the Coriander Chutney/Kothamalli Chutney to be Green.
• Can add more Coconut if preferred.
• Adding Sugar/Jaggery to the Coriander Chutney/Kothamalli Chutney helps to retain the Green colour in the Chutney.
• Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
• Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
• While frying the Coriander Leaves just fry until the leaves wilt.
• Adjust the consistency of the Coriander Chutney/Kothamalli Chutney as per your preference.

SWEET PONGAL/SARKKARAI PONGAL

      

    Pongal is a harvest festival celebrated in Tamilnadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing.  It is a four-day long festival celebrated at the nook and corner of Tamilnadu.  As Rice is the staple crop grown in South India, along with other local produces comes this divine dish Sarkkarai Pongal/Chakkara Pongal.
     Raw Rice and Moong Dhal(Pasi Paruppu) are used to prepare this Sweet Pongal and Jaggery(Cane Sugar) is used to sweeten the dish which gives the name Sarkkarai Pongal/Chakkarai Pongal.  Though variant methods are prevalent throughout South India, the major ingredients stick onto the above three major ingredients along with milk, flavoured with cardamoms, dry ginger, edible camphor or clove and garnished with Cashews and Raisins roasted in Ghee.
     This Sarkkarai Pongal/Chakkara Pongal recipe is a simple version which can be prepared at home for any occasion/festival.  Above all this Sweet Pongal is a major Naivedhyam/Prasadham served in most of the temples or during Poojas at home. Sarkkarai Pongal/Chakkara Pongal served in temples have a special note of taste and flavour which is quite divine.

For more PONGAL RECIPES, Click here... 

Cuisine - South Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM  

Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK SWEET PONGAL/SARKKARAI PONGAL

INGREDIENTS :

Raw Rice -3/4 Cup
Moong Dhal - 1/4 Cup
Jaggery - 1 Cup
Cardamom - 4-5 Pods
Dry Ginger Powder - a Pinch(Optional)

For Garnishing :

Ghee - 1/4 Cup
Cashew nuts - 10-12 Nos.
Raisins - 3 Tabspns

METHOD :

• Melt Jaggery with 1 Cup of Water and 1/2 Tspn of Ghee until the jaggery pieces dissolve completely and start to boil.
• Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.
• Grind Cardamom Pods & Dry Ginger(if using) with Mortar and Pestle into a fine Powder and keep it aside.
• Dry Roast the Raw rice on a medium flame for about 5-7 minutes (until it is hot to touch)
• Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly and it turns fragrant. (Do not over roast the Dhals)
• Wash the dry roasted rice and dhals, drain any excess water from it.
• Pressure Cook Rice and Moong Dhal with 31/4 Cups of Water on high flame for 2 whistles.
• Lower the flame and cook for other 2-3 whistles and switch off the flame.
• Mash the cooked Rice and Dhal mix.
• Pour the melted Jaggery to the above along with powdered Cardamom and Dry Ginger Powder and mix well.
• Leave this on a very low flame until Jaggery is well absorbed into the rice and dhal mix.
• Meanwhile heat Ghee in a pan and roast Cashewnuts until golden brown colour and Raisins fluff-up.
• Pour this onto the Rice Dhal Mixture and mix well.
• Cook this on a low flame for few more minutes until you get the desired consistency.
• Serve Sarkkarai Pongal hot with a drizzle of ghee over it.

NOTES:

• Dry roasting the rice is optional.
• But dry roasting both rice and dhal enhances the aroma and gives an even texture while cooking.
• Dry Roast rice and dhal on a medium flame until they are just hot to touch. (over roasting can alter the flavour of the dish)
• Adjust the amount of water as for your rice variety.
• Can substitute one cup of Water with Milk for a rich Sarkkarai Pongal
• We need the rice and dhal to be well cooked so a bit of extra water would be needed ( more than what we use normally for cooking the rice). 
• Do not over boil the Jaggery mix.  We don't need to boil it into string consistency for Sarkarrai Pongal
• Adjust the sweetness to suit your taste preference.
• Adding extra ghee is strictly optional, but gives a wonderful flavour to Sarkkarai Pongal/Sweet Pongal.
• Adding Dry Ginger powder is optional.
• Can also add edible camphor and cloves to Sarkkarai Pongal if preferred.

BEETROOT CHUTNEY

     Beetroot Chutney is one of my favourites.  I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice.  The speciality of a South Indian Chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut.  Roasted Dhals & Spices add a wonderful flavour to this Beetroot Chutney. My SIL Nithya adds Radish along with Beetroots and prepares a Chutney which is also equally tasty & nutritious.  Will post the recipe soon.
      There are different versions of Beetroot Chutney, where the basic ingredient, Beetroot remains the same but the Dhals/Lentils added into the Chutney varies.  Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & have used Dry Red Chillies to spice up the Beetroot Chutney.  I have used a bit of Tamarind and have added a pinch of Sugar/Jaggery which balances the overall taste of the Chutney. This Chutney is to be loved for its beautiful colour, mild Sweetness, wonderful taste and above all, it is loaded with Nutritional Value.
Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes


For more Recipes on CHUTNEYS & CONDIMENTS, Click here...

HOW TO MAKE BEETROOT CHUTNEY

BEETROOT CHUTNEY

INGREDIENTS :

Beetroot(grated) - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Dry Red Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required

For Tempering:

METHOD :

• Clean, Wash & Peel the Beetroots and grate it.
• Heat Oil in a Pan.
• Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
• Snap off the Dry Red Chillies, add it along with the above ingredient and saute it for a while.
• Add the grated Beetroot and fry for a while on a very low flame until the raw flavours go.
• Cover and cook for a few minutes, stirring occasionally.
• There is no need to add water while sauteing the Beetroots.
• Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
• Fry all the ingredients on a very low flame for a few minutes.
• Do not allow the ingredients to burn.
• Switch off the flame and allow the ingredients to cool down.
• Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
• Add water as required and grind the Beetroot Chutney into a smooth Paste.
• Meanwhile, heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
• Pour the tempering to the Beetroot Chutney.
• Beetroot Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
• Can serve it along with Rice too.

NOTES:

• Can substitute 1/2 the amount of grated Beetroots with Carrots/Radish.
• Can substitute Dry Red Chillies with Green Chillies.
• Adjust the number of Chillies to suit your spice level.
• Can add more Coconut if preferred.
• Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
• Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
• While frying the grated Beetroot just fry until the raw flavour goes and it cooks.
• Adjust the consistency of the Chutney as per your preference.

CHETTINAAD STYLE POTATO ROAST

     Life has changed a lot in recent years, trying to be health-conscious, dieting, food control,  exercising?!!! etc & etc., One major thing which got along with these habits - eating at the right time. Especially we have our dinner around 6 to 6:30 p.m in the evening and finish off with a cup of fruits or fresh juice before sleeping.
     Why I happen to say this is, earlier when we were in India, we would wait for Chef Dhamu's show. If I am not wrong, the name of the show was 'Samayal Samayal' which would be telecasted at 7 p.m.in Jaya T.V. If the recipe fancies us, immediately my husband would suggest let's try it out for dinner.  He loves his recipes and we end up cooking the recipes most of the days.  And if at all we end up without some of the ingredients, we go out shopping for them, come back around 8-8:30 p.m.come back and then cook our dinner.  By the time we eat our dinner it would be almost 9.30 - 10 p.m.  And even I might save a batch for lunch the next day.
   Most of all, the highlight is that the recipes turn out to be so good that we repeat them as and when possible.  Chef Dhamu's recipes are down to earth ones with a note of tradition and flavour of nature.  I have a long list of his recipes, the taste and perfection of those recipes have made me an ardent fan of Dr.Chef Damodharan. Most of all I love the authentic Gramathu(Village) Style of cooking in an Earthenware with freshly ground masalas.
     This recipe is one similar recipe adapted from the show.  A simple, easy to prepare, aromatic & spicy Potato Roast.

Course - Side dish
Spice Level - Spicy
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 5- 10 Minutes

INGREDIENTS :

Potatoes - 1/4 Kg
Turmeric Powder - 1/4 Tspn
Ginger - a Small Piece
Garlic - 4 Cloves
Curry Leaves - 2 Sprigs
Oil - 2 Tbspn
Salt - To Taste

To Dry Roast & Grind :

Tuvar Dhal/Pigeon Pea - 3 Tspn
Bengal Gram Dhal - 4 Tspn
Dry Red Chillies - 6 - 8 Nos.
Pepper - 1 Tspn
Coriander Seeds - 4 Tspn

METHOD :

• Clean, wash and cut Potatoes into cubes and boil them with a dash of Salt and Turmeric Powder.
• Alternatively, it can be pressure cooked for a whistle.
• Dry Roast the ingredients mentioned under ' To Dry Roast & Grind' one by one, on a very low flame.
• The dhals should turn slightly red and fragrant.
• Dry roast the Dry Red Chillies until they fluff-up.
• Dry roast the Coriander seeds until fragrant for few minutes.
• Allow the dry roasted ingredients to cool down and then grind it into a coarse powder.
• Pound Ginger and Garlic and keep it aside.
• Heat Oil in a pan, splutter Curry Leaves.
• Saute Ginger-Garlic paste until the raw flavour goes.
• Toss in the boiled Potatoes and give a quick stir.
• Sprinkle the ground Masala and mix well until Potatoes are well coated with the spices.
• Leave this on low flame and roast the Potatoes until it turns dry and fragrant.
• Serve it along with Rice Varieties or accompany it as a side dish Rice along with Rasam, Sambar or Yogurt(Curd).

NOTES :

• Can use Baby Potatoes for the recipe.
• Dry Roasting the spices and dhals on a low flame until fragrant is the key factor.
• Roast the cooked Potatoes along with the ground masala on a very low flame until dry and fragrant.
• Adjust the number of Dry Red Chillies and Pepper to suit your spice level.