Tadka Dal fry

Ingredients:

• 3/4 cup Toor dal
• 1/4 cup Chana dal
• 1 tsp Ginger garlic paste
• 1/4 cup Onion chopped
• 2 cup Tomatoes chopped
• 2 Green chillies slit
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/2 tsp Garam masala
• 2 tbsp Ghee/oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 2 Dry red chillies
• 1 pinch Asafoetida
• 1 sprig Curry leaves
• 1/4 tsp Turmeric powder
• 2 tbsp lemon juice
• Coriander for garnishing
• Salt to taste
• Water as needed

Method:

1. Wash the dal and pressure cook in a pressure cooker with enough water until soft.
2. Allow to cool and mash the dal well.
3. Now heat a kadai or wok, add oil/ghee, add mustard seeds, when it splutters add cumin seeds, asafoetida, red chillies and curry leaves.

4. Now add onion, green chillies and ginger garlic paste, fry until onions are golden brown.
5. Now add tomatoes and fry well until oil leaves the sides.
6. Add chili powder, coriander powder, garam masala powder and turmeric powder. Mix them all well.
7. Now add the mashed dhal and salt, close the lid and allow to boil.
8. Switch off the flame and add lemon juice and coriander leaves.
9. Transfer to a serving bowl and serve hot with jeera rice, chapati, roti, etc..

Brussels Sprout Curry

Ingredients:

• 10 Brussels sprouts
• 1/2 cup Onion chopped
• 1 cup Tomato chopped
• 1 clove Garlic crushed
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam masala
• 1/2 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 3 tbsp Oil
• Salt to taste

Method:

1. Discard the outer layer of the Brussels sprout and wash them.
2. Now chop each one into four pieces and keep aside.

3. Heat a kadai or wok, add oil, when hot add mustard seeds.
4. When the seeds splutter add cumin seeds, onion and garlic.
5. Fry until onions are golden brown.
6. Add tomato and fry until oil leaves the sides.

7. Now add chili powder, coriander powder, turmeric powder and garam masala.
8. Saute them well, until raw smell is out.
9. Add the chopped Brussels sprouts, salt and 1/2 cup of water.
10. Mix well and close the lid and reduce the flame to medium heat.
11. Cook for 10-12 minutes, stirring in between.
12. Once all the moisture is evaporated and the vegetable is cooked, transfer to a serving bowl.
13. Serve with chapati, roti and also rice.
14. Enjoy this delicious vegetable, if you have missed all these years.

Aloo Methi Fry

Ingredients:

• 1 bunch Fresh fenugreek leaves / 1/2 cup Kasoori Methi
• 2 Potatoes peeled and diced
• 1/2 cup Onions finely chopped
• 1/2 tsp Chili powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 2 tbsp Oil
• Salt to taste

Method:

1. In a microwave safe bowl add potatoes and 2 tbsp of water.
2. Close the lid partially and microwave for 6-8 minutes. Remove and keep aside.
3. Clean the fenugreek leaves, discard the stem from leaves. Wash them thoroughly and keep aside.
4. If using kasoori methi, wash in water, squeeze the water and keep aside.
5. Now heat a pan, add oil, add onions and fry until light brown.
6. Add fenugreek leaves, reduce the flame to medium heat, close the lid and cook for 3 minutes.

7. Now stir the leaves and fry until all water is evaporated.
8. Add chili powder, coriander powder and mix well.
9. Now add the cooked potatoes and toss them.
10. Add salt and garam masala and fry for 2-3 minutes.
11. Transfer to a serving bowl.
12. Serve with rice, chapati, roti, etc..

Kadhai Paneer

Ingredients:

• 2 cups Paneer ( cut into long thin pieces)
• 1 cup Capsicum cut into thin long strips
• 5 Dry red chillies
• 2 tsp Coriander seeds
• 1/4 tsp Fenugreek seeds
• 2 cloves Garlic crushed
• 1 tsp Ginger grated
• 3 Tomatoes finely chopped
• Salt to taste
• 4 tsp Oil

Method:

1. Grind red chillies and coriander seeds to a fine powder and keep aside.
2. Paneer can be added raw or fried. If you want to add fried paneer then fry paneer in oil until all sides are golden brown, remove and keep aside.
3. Now heat oil in a kadhai or wok, add fenugreek seeds, fry until brown.
4. Now add garlic and ginger, fry for few seconds. Add chili and coriander powder.

5. Fry until raw smell is gone. Add tomatoes and fry until oil separates.
6. Now add the sliced capsicum and salt.
7. Close the lid and cook for 5-7 minutes. The gravy will become thick.
8. Add fried paneer and mix gently. Fry for 2-3 minutes until the gravy is thick.
9. Transfer to a serving bowl and serve hot with chapati, naan, roti, etc..

Butter Chicken

Ingredients:

• 4 pieces  Tandoori Chicken
• 2 large Tomatoes pureed
• 2 tbsp Butter
• 2 tbsp Ginger garlic paste
• 1/4 cup Cashew nuts
• 1/4 tsp Paprika powder
• 1/2 tsp Red chili powder
• 1 1/4 cup Milk
• 1/2 cup Fresh cream
• 1/2 tsp Garam masala
• 1/4 tsp Sugar or Honey
• 1 bay leaf
• Salt to taste

Method:

1. Soak cashew nuts in hot water for 15 minutes.
2. Drain all the water and grind to a fine smooth paste adding very little water.
3. Keep this aside.
4. Now heat a kadai or wok, add butter, bay leaf and ginger garlic paste.
5. Fry well until the ginger garlic paste turns to light brown in color.
6. Now add the pureed tomatoes and keep frying until oil oozes out and all the moisture is evaporated.

7. Now add the cashew paste and keep stirring, add 1/4 cup of fresh cream, paprika powder and chili powder.
8. Fry until oil separates from the cashew paste. This step is very important or else you will have the raw smell.
9. Now remove the kadai from heat and add milk and mix well so there are no lumps.
10. Bring back to the heat and add 1 cup of water, add salt and mix well.
11. Cover the lid and cook for 5-6 minutes.
12. The oil should be visible on the surface.
13. Now again remove from heat and add the remaining fresh cream.

14. Add garam masala and sugar, mix well.
15. Now bring back to the heat, add the tandoori chicken pieces and close the lid.
16. Bring to boil and simmer for 2 minutes.
17. The gravy thickens and you can see the silky smooth gravy.
18. Transfer to a serving bowl, garnish with green chillies and fresh cream.
19. Serve hot with chapati, roti, naan, etc..

Note:

1. For more color add 2 drops of red food color. Follow these steps carefully for proper results.
2. Instead of Tandoori chicken, fried paneer can be added to make BUTTER PANEER.

Chettinadu Vada Curry

Ingredients for Vada:

• 1 cup Chana dal
• 1 cup Onion finely chopped
• 2 tbsp Coriander leaves
• 1 Green chili
• Salt to taste
• Oil for frying

Method:

1. Wash and soak the dal in water for 2 hours.
2. Grind to a coarse paste along with green chili.

3. Transfer to a bowl, add onions, coriander leaves and salt. Mix them well.
4. Heat a oil for deep frying.

5. Now fry the mixed dals into small pakodas (vadas).
6. When red in color remove and keep aside.

Ingredients for Curry:

• 1/2 cup Onions chopped
• 2 Tomatoes purred
• 1/4 Turmeric powder
• 1/4 tsp Mustard seeds
• 3 tbsp Oil
• 1 sprig Curry leaves
• 2tbsp Coriander leaves
• Salt to taste

Ingredients for Masala:

• 1 Onion chopped
• 1"piece Ginger
• 4 cloves Garlic
• 5 Red chillies
• 5 Green chillies
• 1/2 tsp Cumin seeds
• 2 Cardamons
• 1"piece Cinnamon
• 2 Cloves
• 1 tbsp Roasted fried gram

Method:

1. Grind all the ingredients for masala to a fine paste and keep aside.
2. Heat a pan, add oil, when hot add mustard seeds, add onions and curry leaves.
3. Fry well until golden brown.
4. Add the grounded paste and keep frying until oil is visible.
5. Now add tomato puree and turmeric powder, fry until oil leaves the sides.
6. Add 3 cups of water and salt.
7. Allow to boil, add the prepared pakodas (vada).
8. Simmer the heat to medium, cover the lid and cook for 5 minutes.
9. Garnish with coriander leaves and serve with rice, dosa or idly.

Note:

1. While cooking this curry pour plenty enough of water.
2. The vadas/pakodas will absorb all the water and the gravy becomes thick.

Karuvattu Kolambu / Dry fish curry

Ingredients:

• 1 cup Dry Anchovies fish
• 1 cup Onion fine chopped
• 1 cup Tomato chopped
• 2 flakes Garlic crushed
• 1 lemon size Tamarind
• 1 tbsp Chili powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• 4-6 Fenugreek seeds
• 1 sprig Curry leaves
• 3 tsp Oil
• Salt to taste

Method:

1. Soak the dry fish in water for 10 minutes.
2. Now pull the head portion of the fish and discard it.
3. Wash the cleaned fish thoroughly for 2-3 times with water and turmeric and keep aside.
4. Now remove the extract from tamarind by soaking in hot water and keep aside.
5. Now heat a kadai or wok, add oil, when hot add mustard seeds, when the seeds splutter add fenugreek seeds and curry leaves.
6. Now add onion and garlic, fry them until light brown.

7. Add tomatoes and fry until oil leaves the sides.
8. Now add turmeric powder and chili power, mix well.
9. Now add the tamarind extract, salt and 2 cups of water.
10. Bring to boil and close the lid and cook it for 5 minutes.
11. Now add the fish and cook for 4 minutes.
12. Serve hot with rice, dosa or idli.

Note:

1.  This curry tastes even more better when the fish is marinated in the curry for at least 4 hours.
2. So prepare in morning and serve at afternoon.

Keema Kofta Curry

Ingredients for Kofta:

• 1 lb Minced meat (lamb)
• 2" piece Cinnamon
• 4 Cloves
• 2 Cardamons
• 1/2 tsp Chili powder
• 2 Green chillies
• 4 cloves Garlic
• 2" piece Ginger
• 1/2 tsp Fennel seeds
• 1/4 tsp Turmeric powder
• 1 1/2 cup Onions chopped
• 4 tbsp Fried gram
• 3 tbsp Coriander leaves
• Salt to taste

Ingredients for curry:

• 1 Tomato chopped
• 1 cup Coconut shredded
• 1/4 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Pepper corns
• 3 tbsp Mint leaves
• 4 tbsp Oil
• Salt to taste

 

Method:

1. Grind fried gram to a fine powder and keep aside.
2. Now grind cinnamon, clove, cardamon, chili powder, green chilies, fennel seeds and  onion to a fine paste without adding water.
3. Now divide this grounded portion into half and keep aside for curry.
4. Now in a mixie jar grind coconut and pepper to a fine paste by adding little water and keep aside.

5. Now take a bowl add minced meat and half of the grounded paste and fried gram powder.
6. Add salt, 1/4 tsp turmeric powder and coriander leaves to it and mix well.
7. Now divide into equal portion and wet your hands and make small balls for kofta.
8. Cover it and keep aside.
9. Now heat a kadai or wok, add oil, add the remaining grounded paste and fry well.
10. Add tomatoes and fry well.
11. Add turmeric powder, chili powder, coriander powder and mint leaves.
12. Fry well until oil leaves the sides.
13. Now add water, grounded coconut paste and salt.

14. Allow to boil.
15. Now turn the stove to medium heat and add the koftas in to the curry.
16. Close the lid and cook until the koftas float on surface.
17. Garnish with coriander leaves and serve with roti, rice, idiyappam, etc..
18. Enjoy!!

Kadai Bhendi / Lady finger

Ingredients:

• 20 -25 Bhendi / Ladyfingers
• 1/2 cup Capsicum chopped
• 1 cup Onions finely chopped
• 1 cup Tomatoes chopped
• 2 tsp Ginger garlic paste
• 1/4 tsp Turmeric powder
• 1 1/2 tsp Coriander powder
• 1 tsp Chili powder
• 1/4 tsp Garman masala powder
• 10 Cashew nuts
• 1/4 cup Coriander leaves chopped
• 1 sprig Curry leaves
• 1 cup Water
• 3 tsp Oil
• 1 tsp Cumin seeds
• Salt to taste

Method:

1. Wash and clean the bhendi and pat dry, cut them into bite size pieces.
2. Now heat oil for deep frying the bhendis, fry until stickiness is gone and the color is retained.
3. Remove and place on a paper towel and keep aside.
4. Now grind the cashew nuts to a smooth paste by adding little water and keep aside.
5. Now heat a KADAI or wok, add oil, when hot add cumin seeds.

6. When the seeds splutter add onions and curry leaves.
7. Fry until onions are transparent, add ginger garlic paste and fry until the raw smell is out.
8. Add tomatoes and fry until oil leaves the sides.
9. Add chili powder, coriander powder, turmeric powder and garam masala, Fry them all well.
10. Add the grounded cashew paste and fry until oil leaves the sides.

11. Now add capsicum and saute for a minute.
12. Add water and salt, when the water boils add the fried bhendi and cook for 5 minutes.
13. Add coriander leaves and mix well.
14. Transfer to a serving bowl.
15. Serve with chapati or naan.

Note:

1. If you want the gravy dry do not add water, just fry with the other ingredients.

Poori Masala / Potato masala

Ingredients:

• 1 boiled  Potato crumbled
• 4 Green chillies slit
• 1/2 cup Onion sliced
• 1 clove Garlic crushed
• 4 Curry leaves
• 1/2 tsp Mustard seeds
• 1/4 tsp Turmeric powder
• 1 tsp Gram flour (Besan)
• 2 tbsp Oil
• 2 tbsp Coriander leaves chopped
• Salt to taste

Method:

1. Dissolve gram flour in 1/2 cup of water and keep aside.
2. Now heat a kadai or wok, add oil, when hot add mustard seeds, when the seeds splutter add onions, curry leaves, garlic and green chillies.
3. Saute until onions are transparent.
4. Now add turmeric powder and saute it.
5. Add 2 cups of water and salt.

6. Allow to boil, now add the crumbled boiled potatoes and keep stirring.
7. Add coriander leaves and mix well.
8. Now add the gramflour mixture and keep stirring.
9. The curry thickens immediately.
10. Cook for 2 minutes and remove from heat.
11. Transfer to a serving bowl.
12. Serve with hot puris.

Kutti Vankaya Koora / Ennai Kathirikkay

Ingredients:

• 10 Brinjals
• 2 cup Onion sliced
• 1" piece Cinnamon stick
• 3 cloves Garlic
• 1/4 cup Tomatoes chopped
• 6 tbsp Oil
• 1/4 tsp Fenugreek seeds
• 1/2 tsp Mustard seeds
• 1 sprig Curry leaves
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/4 cup Roasted sesame seeds
• 1 small lemon size Tamarind
• 2 tbsp Coriander leaves chopped
• Salt to taste

Method:

1. Wash the brinjals and cut then in 4 pieces leaving the ends intact.
2. Put them in a bowl of water and keep aside.
3. Remove the extract from tamarind by soaking in hot water.
4. Heat a pan add 1 tbsp of oil, when hot add cinnamon, garlic and sliced onions.
5. Fry until onions are golden brown. Remove and allow to cool.
6. Now grind this with tomato and sesame seeds to a smooth paste and keep aside.
7. Now heat a kadai, add remaining oil, add mustard seeds, when they splutter add fenugreek seeds and curry leaves.
8. Add the grounded paste and fry until oil leaves the sides.

9. Now add brinjal and fry well. Now pour 2 cups of water, add salt.
10. Mix well and cover the lid and cook in medium flame.
11. When the brinjals are cooked and oil leaves the sides.
12. Add the tamarind extract and allow it to cook for few more minutes.
13. Garnish with coriander leaves and transfer to a bowl.
14. Serve hot with rice or chapati's.

Methi Murgh / Chicken

Ingredients:

• 1/2 lb chicken
• 2 cups Methi / Fenugreek leaves chopped
• 2 cups Onions finely chopped
• 1 cup Tomato chopped
• 2 cups Yogurt
• 2 Green chillies slit
• 2 tbsp Ginger garlic paste
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 4 tbsp Oil
• 1 tsp Garam masala
• Salt to taste
• 1/4 cup Water
• 2 tbsp Coriander leaves chopped

  

Method:

1. Wash and cut the chicken and keep aside.
2. Now in a bowl add ginger garlic paste, chicken and yogurt.
3. Mix well, close the lid and marinate it for at least 1 hour.
4. Now heat a pressure cooker, add oil , when hot add onions.

5. Fry the onions until golden brown.
6. Now add fenugreek leaves and fry well.
7. Now add tomatoes, chili powder, coriander powder and turmeric powder.
8. Fry well until oil leaves the sides.
9. Now add the marinated chicken and yogurt.

10. Mix well, add salt and water, close the lid and pressure cool for 2 whistles.
11. Leave untouched until the steam is released.
12. Now transfer to a serving bowl, garnish with coriander leaves.
13. Serve hot with kushka, Kulcha, Naan, Chapati, etc..

Bendakaya / Okra Pulusu

Ingredients:

• 10 - 15 ladyfinger / okra
• 1/2 cup Onion finely chopped
• 1/4 cup Tomatoes chopped
• 1 clove Garlic
• 1 sprig Curry leaves
• 1/2 cup Coconut shredded (optional)
• 2 tbsp Coriander leaves chopped
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 lemon size Tamarind
• 2 tbsp Oil
• 1/2 tsp Mustard seeds
• 1/4 tsp Methi / Fenugreek seeds
• Salt to taste

  

Method:

1. Wash and cut the ends of the the okra.
2. Cut into small pieces and keep aside.
3. Grind the coconut to a fine paste with little water and keep aside.
4. Remove the extract from tamarind by soaking in hot water and keep aside.
5. Now heat a pan, dry roast the chopped okras until there are not sticky.
6. Remove and keep aside.
7. Now heat a kadai or wok, add oil, when hot add mustard seeds and methi seeds, when the seeds splutter add onion, curry leaves and garlic.

8. Fry until onions are translucent, then add tomatoes, chili powder, coriander powder and turmeric powder.
9. Saute it until oil leaves the sides.
10. Now add 1 cup of water. Allow to boil.
11. Now add the fried okra and salt, mix well.
12. Reduce the flame to medium, cover the lid and cook until the okras are soft.
13. Now add tamarind extract and coconut paste, mix well and allow to boil.
14. Add coriander leaves and transfer to a bowl.
15. Serve hot with rice.

Mango Menaskai (curry)

Ingredients:

• 1 Ripe mango
• 3 tsp Sesame seeds
• 1 cup Coconut
• 5 Dry red chillies
• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1 marble size Tamarind
• 1/2 tsp Jaggery (optional)
• 4 Curry leaves
• Salt to taste 

Ingredients:

1. Wash and peel the skin of mango. Chop in small pieces.
2. Now bowl water in a sauce pan. Add these chopped mangoes and boil for 3 mins.
3. Strain all the water and keep aside.
4. Remove the extract from tamarind by soaking in warm water.
5. Heat a pan, dry roast sesame seeds, red chillies and coconut separately.
6. Allow to cool and then grind to a smooth paste with water.

7. Now heat a pan add oil, when hot add mustard seeds, when it splutters add curry leaves.
8. Now add the grounded paste, dilute with little water and add the cooked mangoes.
9. Mix them well, add salt and tamarind extract, allow to cook for 5-6 mins. 
10. Now add the jaggery and remove from the flame.
11. Serve hot with steamed rice along with Ghee and papad.

Note:

1. This is a Udupi cuisine, karnataka.
2. Most of all karnataka recipes contain jaggery.
3. This dish can also be made with pineapples.
4. This dish is great for sweet and sour lovers.

Chalna

Ingredients:

• 1 cup Onions finely chopped
• 1/2 cup Potato finely chopped
• 1/2 Tomato chopped
• 1 tbsp Ginger garlic paste
• 3 tbsp Oil
• 2 " piece Cinnamon
• 3 Cloves
• 1 tsp Fennel seeds
• 2 tbsp Mint leaves chopped
• 1/2 tsp Chili powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala powder
• 1/4 tsp Turmeric powder
• 1/2 cup Coconut shredded
• 3 Green chillies
• 2 tbsp Coriander leaves chopped
• Salt to taste

Method:

1. Grind coconut and green chillies to a fine paste with little water and keep aside.
2. Now heat a pressure cooker, add oil, when hot add cloves, cinnamon and fennel seeds.
3. Now add onions and fry well till golden brown.
4. Add ginger garlic paste and mint leaves. Fry well.
5. Now add tomatoes and fry until oil appears on the sides.
6. Add chili powder, coriander powder, garam masala and turmeric powder.

7. Mix well, now add the chopped potatoes and saute it.
8. Add water to dilute it.
9. Add the grounded paste and salt.
10. Mix well, now close the lid and pressure cook for one whistle.
11. Leave it untouched until pressure is released.

12. If the gravy is thick adjust water to dilute more and boil again.
13. Finally add the coriander leaves and transfer to a serving bowl.
14. Serve with Porotta, chapati, dosa and also with rice.

Note:

1. For porotta the gravy should be diluted.
2. When serving with rice the gravy can be thick.
3. So adjust water depending on what you are serving.

Hyderabadi Chicken Korma

Ingredients:

• 1 lb Chicken
• 1 1/2 cup Onion sliced
• 1/2 cup Tomato chopped
• 2 tbsp Ginger garlic paste
• 4 tbsp Fresh cream
• 8 Dry red chillies
• 1 tbsp Poppy seeds
• 8 Almonds
• 6 Cashew nuts
• 4 Cloves
• 1" piece Cinnamon
• 3 Cardamons
• 4 tbsp Oil
• Salt to taste

Method:

1. In a mixie jar add red chillies, poppy seeds, almonds, cashew nuts, cloves, cinnamon and cardamons.
2. Grind them all together with little water to a fine paste.
3. Remove and keep aside.
4. Now heat a pan add 1 tsp of oil and fry the onions until brown.
5. Cool it and grind it to a smooth paste. Remove and keep aside.
6. Wash the chicken and keep aside.
7. Now heat a pressure cooker.

8. When hot add oil and fry the grounded masala paste until brown.
9. Now add tomatoes and ginger garlic paste and fry well.
10. Add chicken pieces and saute for few minutes.
11. Add the onion paste and mix well.
12. Add salt and 1 cup water, close the lid and pressure cook for 2 whistles.
13. Leave untouched until pressure is released.
14. Now remove the lid, add fresh cream and mix well.
15. Transfer to a bowl.
16. Serve hot with parathas, naan, etc..

Egg Curry

Ingredients:

• 4 Eggs
• 1 cup Onions finely chopped
• 2 cups Tomato chopped
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Turmeric Powder
• 1 clove Garlic crushed
• 3 tbsp Oil
• 1/2 tsp Mustard seeds
• 4 Curry leaves
• 2 tbsp Coriander leaves chopped
• 3 cups Water
• Salt to taste

Method:

1. Heat a kadai or wok, add oil, when hot add mustard seeds, when they splutter add onion, curry leaves and garlic.
2. Fry well. Now add tomatoes and fry until oil leaves the sides.
3. Add chili powder, coriander powder and turmeric powder.

4. Saute it. Now add water and salt.
5. Allow to boil, add coriander leaves and mix well.
6. Now simmer the heat. Break the eggs in to the curry.
7. Close the lid and cook in slow flame.
8. Once the eggs is cooked flip in gently and cook again.
9. Transfer the curry gently to a serving bowl.
10. Serve along with hot steamed rice or chapati.

Moong dal pappu

Ingredients:

• 1 cup Moong dal
• 4 Green chillies slit
• 1 Tomato chopped
• 1 cup Onion chopped
• 3 tbsp Coriander leaves chopped
• 2 cloves Garlic crushed
• 1/2 tsp Mustard seeds
• 1 tbsp Oil
• 4 Curry leaves
• 1/4 tsp Turmeric powder
• Salt to taste

Method:

1. Heat a pressure cooker.
2. Dry roast the moong dal for few mins. Do not turn it brown.
3. Wash the dal with water.
4. Now add water just enough to cover the dal.
5. To it add 1/2 cup of chopped onions, green chillies, turmeric powder and tomato.

6. Pressure cook for 2 whistles. Leave untouched until steam is released.
7. Heat a pan, add oil, when hot add mustard seeds, when they splutter add garlic, curry leaves and remaining onions. Fry until onions are transparent.
8. Now add this to the cooked dal.
9. Add salt and mix well.
10. Garnish with coriander leaves.
11. Serve this hot with steamed rice and with any side dish.

Vegetable Saagu

Ingredients for Masala Paste:

• 6 Green chillies
• 2 cloves Garlic
• 1 cup Coconut shredded
• 2 tbsp Fried Gram
• 2 Cloves
• 1" piece Cinnamon
• 1 tbsp Coriander seeds
• 1 cup Coriander leaves chopped

Ingredients For Saagu:

• 1 cup Potato cubed
• 1/2 cup Peas
• 1/2 cup Carrot cubed
• 1 cup Beans chopped 1/2" pieces
• 2 tbsp Oil
• 1/2 tsp Mustard seeds
• 1 sprig Curry leaves
• Salt to taste

Method:

1. Grind all the ingredients in masala paste to a fine paste with little water and keep aside.
2. Now add all the chopped vegetables in a pressure cooker.
3. Add salt and 1/2 cup of water and pressure cook for 1 whistle.
4. Remove and keep aside.
5. Now in a pan add oil.

6. When hot add mustard seeds, when they splutter add curry leaves and the grounded masala paste.
7. Saute for few minutes until the color of the paste changes and oil start appearing on sides.
8. Now add the cooked vegetables, add water for a saagu consistency and adjust salt.
9. Allow to boil and remove from heat. stir in between.
10. Serve hot with pooris, set dosa and chapatis.