Archive for the 'Dry Curry' Category

Sprouted Moong Aloo Methi

I saw this recipe a while back in a magazine. This can be served with roti, rice or dosai.

Sprouted Moong Aloo Methi

Ingredients:

Medium potatoes 2
Fresh Methi (Fenugreek) 1 bunch
Sprouted Moong bean 1/2 cup
Small onion, chopped 1
Sambar Powder 1.5 tsp.
Turmeric 1/4 tsp.
Cumin seeds 1 tsp.
Mustard seeds 1 tsp.
Urad dal 1 tsp.
Salt
Oil

Method:

  1. Peel and dice the potatoes into cubes. Discard the root of the methi and pick the leaves of the stem. Wash in cold running water. Chop it coarsely. Set aside.
  2. Heat oil in a pan. Add mustard seeds, urad dal, cumin seeds and let it sizzle. Add onion; stir-fry till it become translucent.
  3. Add methi leaves; stir-fry a couple of minutes. Add potatoes, moong sprouts; stir-fry 2 minutes. Cover partially and cook for 5 minutes.
  4. Add sambar powder, turmeric and salt; stir-fry 1 minute. Cover partially and cook till the potatoes and the moong sprouts are tender.
    Serve warm with rice or roti or dosa.
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Beans Poriyal

Beans is one of the vegetables we get all time of the year here. This is a regular vegetable in our home. Making this poriyal is super easy.

Ingredients:

Beans, cut into small pieces 30 – 35 nos.
Onion, chopped 1/2 no. medium
Red Chillies 3 nos.
Coconut, grated 2 tbsp
Mustard seeds, urad dal 1/2 tsp each
Cumin Seeds 1/2 tsp
Curry Leaves (optional) 1 sprig
Asafoetida a pinch
Salt
Oil

Method:

1.  Pressure cook the cut beans with little salt and a couple of tbsp of water in medium heat for 1 whistle. Remove from the heat and take the steam  off immediately by placing the hot pressure cooker (with the lid on) under running cold water.

2. Transfer the cooked beans into a strainer and keep it aside.

3. Grind the coconut and red chillies together without water.

4. Heat oil in a pan and add the mustard seeds, urad dal, cumin seeds, curry leaves, asafoetida.

5. Add the onions and fry till it becomes translucent.

6. Add the cooked beans and the ground coconut-red chilli and give it a good stir.

7. Add salt if needed at this point. Cover with a lid and keep it in the heat for another 3-5 mins.

Serve warm with rice or chapati.

Note: When serving this with chapati, add same amount of fennel seeds instead of the cumin seeds for a different taste – grind the coconut and red chilli with  fennel seeds.

Cabbage Carrot Poriyal

This poriyal is one of the recipes which I learnt from my mother-in-law. This goes well with the roti rather than with rice. Since we dont eat spicy foods, I usually use 2 red chillies. More chillies can be added as per the spicy level.

Ingredients:
Cabbage , cut into long strips 2 cups
Carrot, cut into thin strips 1 cup
Tomato, cut into thin strips 1/2 no. medium
Cinnamon stick 1/2 inch
Cloves 2 nos.
Red Chillies 2 nos.
Whole Black Pepper 4 nos.
Fennel seeds 1 tsp
Turmeric 1/4 tsp
Salt
Oil
Method:

1. Heat a kadai with some oil and add the cinnamon, cloves, fennel seeds and redchillies.

2. Add the carrots and fry for 2 mins.

3. Add the cabbage and fry for a minute. Close the kadai half-way with a lid and cook in medium heat for 3 mins (stir in between).

4. Add in the turmeric, salt and the tomatoes. Continue to cook for 5-7 mins till the vegetables are cooked enough.

Serve hot with roti.


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