Drumstick channa kurma and Paruppu rasam

Hello everyone

I had problem with my internet connections, couldnt blog and comment on ur blogs... from tommorow i will visit ur blogs to drop a note..(Yesterday post was a scheduled one!!!)

Lets get to business...

This recipe is from Dr. Damodaran’s cooking recipes. His recipes always have a traditional touch to any recipe. He always cooks in mud pots, which enhances the taste of the dish. This recipe was totally new to me; I would have never tried this combo in million years. It tasted too good….This goes very well with Idli, dosa and Rice...





Ingredients:
5 Drumstick (frozen, cut into 3” pieces)
½ cup Channa dal
1 onion
2 tomatoes
3 greenchillies
2 tsp redchilli powder
½ tsp turmeric
1 tsp coriander powder
2 tsp g&g paste
2 Cinnamon stick
2 cloves
2 bay leaves
1 tsp sombu
small lemon size tamarind ( Soak and extract water)
¼ cup grated coconut
2 tbsp oil
salt to taste

Preparation:
Grind grated coconut to a fine paste.
Soak channa dal for 30 mts.
Heat oil in a pan. Add whole garam masala (Cloves, bay leaves, cinnamon stick, fennel seeds). Add onion and sauté till translucent. Add g&g paste, green chilies and tomatoes. Let the tomatoes turn mushy. Add channa dal and drumstick. If u are using frozen drumstick, defrost them and add to the curry. Add red chili, coriander and turmeric powder. Sauté for 2 mts. Add 1 cup of water. Add salt and let it boil. The gravy will be thick. Once the dal is cooked (should be soft, don’t overcook), add coconut paste. Cover and let it boil. Finally add thick tamarind water. Mix well and let it boil for 1 mt. Remove from heat, garnish with coriander leaves. Serve hot!!!!



Paruppu rasam

Its one of my favorite version of rasam. If u try this rasam, u will never go back to normal rasam. Dal is the magical ingredient and it makes all the difference to the taste of the rasam.


Cook ½ cup of toor dal with 2 ½ cups of water (or more). Once the toor dal is cooked, strain the water from dal and mash the dal with mathu or masher. Grind 2 tomatoes and ¼ cup of coriander leave to coarse paste. Heat extracted dal water and paste in a pan. Add turmeric powder and salt and let it boil. Extract juice from lemon sized tamarind. Add the tamarind water to the pan. Let it boil for 5 mts. Remove from heat. Add Rasam powder, mashed Dal and adjust salt.
Heat 1 tbsp of ghee and 1 tbsp of oil in a pan for seasoning. Add mustard seeds. Once it splutters, add curry leaves, Asofoetida and 3 red chillies. Finally add mashed Garlic and sauté for 5 mts. Add the seasoning to rasam and transfer the pan to stove. Let it come to one boil. Remove from heat. Garnish with coriander. Paruppu rasam is ready!!!!

Potato Appalam Poriyal

Potato appalam poriyal is one of our household recipe...I donno if this recipe is followed anywhere else. My mother used do it all the time coz this is one of my favourite..Uralakizhango appalam (Tamil Version) is a good combo with rasam and curd rice...When I went to India for my marriage, I learnt this recipe and I wanna share this with everyone!!!!

Ingredients:

2 Potatoes Boiled

1 cup Channa dhal

1 onion

1 tomato

1 tbsp ginger garlic paste

1 tsp chilli powder

1/4 tsp curry powder

1/4 tsp turmeric powder

5 fried appalams

salt to taste

Seasoning: Oil, Mustard seeds, Curry leaves, Hing (perungayam)

Preparation:

As usual start with seasoning...Add the ingredients in order specified.. Add onions fry till translucent. Add ginger garlic paste and fry couple of minutes. Add chopped tomato and 1/2 cup of water. Cover and cook till they become mushy...Add turmeric, red chilli and curry powder.

In the meanwhile, boil channa dhal with 3 cups of water. Boil till the dhal becomes soft.. Strain the water and keep aside. Fry appalam and keep aside.

To the fried mixture add boiled, chopped potato and strained channa dhal. Adjust salt. Cover and cook for 10 mts...After the flavours are mixed together. Smash the appalam over the potato chana dhal mixture and remove from heat.

Serve hot with Rasam!!!!

This is my contribution to LENTILS MELA...

Cabbage Kootu

Cabbage kootu is usually made as a side dish, but i made slight variation in the recipe and use it as main dish. This dish goes well with rice!!!!
Ingredients:

1 cabbage chopped

1 onion chopped

1 large tomato

1 cup channa dhal

1 tbsp red chilli powder

1 tsp garam masla

1/4 tsp turmeric powder

1/4 cup coconut milk

1 tsp ginger garlic paste

1 tsp fennel seeds

2 cup water

salt to taste

Preparation:

Chop the cabbage into small pieces. Heat oil in a pressure cooker, add fennel seeds. Add chopped onion and fry until golden brown. Add ginger garlic paste and fry till the raw smell goes away. Add tomato and 1/2 cup of water. Cover and cook till the tomatoes become mushy. Add rechilli, turmeric powder and garam masala. Fry for few minutes. Cabbage and chaana dhal should be added to the mixture. Add cocnut milk,remaining water and salt. Close the cooker lid on medium heat and leave for 2 whistles. Once the pressure is reduced, transfer to serving bowl.

Granish with cilantro!!!!