On Diwali day, every South Indian Brahmin household prepares and relishes ‘Diwali Legiyam’, a herbal medicine the first thing in the morning. The celebration starts thereafter with oil bath, new clothes, pooja, lighting earthen diyas, bursting crackers and of course gobbling an array of delicious homemade sweets and snacks.Continue reading Diwali Legiyam / Diwali Marundhu
#PunjabiCuisine #NoOnion #NoGarlic #NoTomato
Pindi Chole, is one of the popular Punjabi dishes, slightly different in texture and taste than the usual chole. This nutritious-rich recipe has originated from a place called Rawalpindi in Pakistan. Hence the name Pindi Chole. It is darker in colour than the usual chole and has a blend of spicy, sour taste.Continue reading Pindi Chole
#TraditionalSouthIndianRecipe #ComfortFood #QuickRecipe #Healthy
‘Thengai Paruppu Thogaiyal’, is one of the popular traditional South Indian recipes that can be made quickly. Thengai in Tamil means coconut, Paruppu means Dal, Thogaiyal is chutney. A versatile chutney that can be served with plain hot rice as well as with Idly, Dosa and other tiffin varieties.
How to make Thengai Paruppu Thogaiyal | Coconut Dal Chutney?
Simple thogaiyal with any rasam or sambhar is one of our comfort foods. Whenever we carve for such menu, Thengai Paruppu Thogaiyal is my go-to recipe. Reasons are…it’s healthy, delicious and very easy to prepare with few ingredients. The core ingredient Coconut is rich in good fats and has properties like anti-bacterial, anti-fungal that boosts our immune system when consumed regularly. Protein and potassium-rich Arhar dal on the other hand, enhances the taste and health quotient of this thogaiyal.
Thogaiyal and plain hot rice with a dollop of ghee / sesame oil, pairs well with Vendhaya Kuzhambu or Pepper Jeera Rasam or simply with fried papad. A divine combination!
- Coconut -1 cup, grated
- Thuvar / Arhar dal – 2 tbsp
- Red Chillies – 2 or 3 (as per taste)
- Curry Leaves – few twigs
- Salt – to taste
- Hing – 1/4 tsp
- Oil – 1 tsp (preferably coconut oil)
- In a kadai, add 1 tsp of coconut oil and roast arhar dal, red chillies, hing and curry leaves. Roast till the dal turns golden in colour.
- Transfer it to a plate. Let it cool. Grind it along with grated coconut, salt into a fine paste adding very little amount of water.
- Serve it with hot plain rice with a dollop of ghee / sesame oil.
- If serving with tiffin varieties, dilute the thogaiyal little bit. Give tadka with rai, urad dal and curry leaves.
- Instead of arhar dal, we can use moong dal and yellow channa dal too.
Raw Banana Mixed Dal Tikki
- 2 Raw Banana large sized, unripe
- 1 cup Mixed Dal
(equal amount of thuvar, channa, green
moong, yellow masoor, urad dhal)
- ½ cup Spinach/Palak finely chopped
- ½ tbsp Green Chilly finely chopped
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- ½ tsp Jeera Powder
- 1 tsp Coriander Powder
- ½ tsp Red Chilly Powder (optional)
- Salt to taste
- 3 tbsp Cornflakes coarsely grounded
- Cooking oil to pan fry the tikkis
- Wash and soak the dals in water for 3 hrs. Grind it coarsely using very little amount of water.
- Wash and finely chop the palak or spinach leaves. Keep it aside.
- Pressure cook or microwave raw bananas with skin until they are soft but firm. Bring it to room temperature. Peel the skin and grate the bananas.
- In a large bowl, mix grated raw bananas, coarsely grounded mixed dal batter, finely chopped palak, chopped green chillies, ginger garlic paste, jeera powder, coriander powder, red chilly powder and salt.
- Mix well and shape the dough into medium-sized tikkis. Let the thickness be about 1/2 inch.
- Coat them with coarsely powdered cornflakes. Refrigerate the cutlets for 15 minutes or till we use. This helps to dehydrate the moistness in the tikkis and make it crispier when toasted.
- Just before serving, cook the tikkis on hot griddle with a tsp of cooking oil. Cover with a lid for few seconds and toast. Open the lid and flip the cutlets to roast both the sides until they turn golden in colour.
- Serve hot with any chutney or sauce of your choice.
- To pep up its spiciness, I have added little bit of red chilly powder and that is optional.