POTATO YELLOW PODIMAS, how to make a yellow colored potato curry

This is another version of Potato curry, at times, served in TamBrahm weddings.... and since no onion or garlic is there, we can call it a Satvik curry, which we can prepare on any festival day. On a festival or ritual day, we can have it as a side for rotis too!

My other potato curry varieties:

1. 2 - in - 1 spicy potato curry

2. Potato white podimas

3. Fresh masala potato curry

4. Spicy potato podimas

5. Potato roast

Ingredients

Potatoes - 5, mid sized, pressure cooked, peeled, cooled and crumbled

Lemon juice - 1 tbsp

Salt to taste

Grated coconut - 3 tsps

To season

Gingely/cooking oil - 3 tsps

Hing powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Mustard seeds - 1 tsp

Broken urad - 1 1/2 tsps

Green chillies - 3-4, chopped

Ginger - a small piece, chopped

Curry leaves - a few

Recipe cuisine: South Indian; Category: Lunch/dinner/side

Prep time: 10 mts; Cooking time: 20mts

Serves 2-3 

Potatoes pressure cooked, peeled and let to cool down

Then crumbled

Pan heated with oil, hing powder and turmeric powder added

Mustard seeds and broken urad added

Now, curry leaves, ginger and green chillies

Salt to taste and coconut added

Mixed well and lemon juice added

Mixed again

Serve hot-hot with a nice sambar or rasam...will taste heavenly!!!

This post first appeared in www.malpatskitchen.com

DOUBLE BEANS SUNDAL, how to make an aromatic, spicy sundal with double beans

My other Sundal Varieties can be checked here
This is a very interesting version of Sundal...but it cannot be used for neivedhyam, since it has onion.
But this Sundal takes me down my memory lane!!!
How many days I have packed this for my son and daughter during their school and College days!!! They used to love this!
Since Double beans is quite a bland legume, with no particular flavor of its onw, adding Onions and tomatoes certainly impart a unique taste.
Can be used as a snack too. Full of protein!!

Ingredients

Double beans - 3/4 cup, soaked over night

Onion - 1, chopped fine

Tomatoes - 2, chopped fine

Sambar powder - 3/4 tsp

Chopped Coriander/Cilantro leaves - handful

Salt to taste

To season

Cooking oil - 2 tsps

Hing powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 3/4 tsp

Jeera - 1 tsp

Green chillies - 2-3, slit

Curry leaves - a few

Recipe cuisine: South Indian; Category: Sundal variety/snack

Soaking: Overnight; Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3

Soaked double beans, pressure cooked, and when it is hot, salt to taste added. You can put the whistle , and after one whistle, lower the flames and cook for 20 minutes.

Salt mixed thoroughly

Pan heated with oil, turmeric and hing powders added, then mustard and jeera

Then onions, curry leaves and slit green chillies added

After the onions turn translucent, tomatoes and sambar powder added

Let it cook on slow flames, sprinkle some water, to soften the tomatoes, and everything will become one

After the tomatoes become sort of mushy, add the coriander leaves

and now, the double beans

Mix well, cook on slow flames, allowing the double beans to take in all flavors

This is a very good accompaniment to any South Indian meal. Can be a semi dry curry for rotis too, along with a dhal.

This post first appeared in www.malpatskitchen.com

NACHUKOTTAI KEERAI ROLLS, how to make Lettuce Tree leaves rolls

 NACHU KOTTAI KEERAI  also known as Lettuce tree leaves  have innumerable health benefits.
Also known as நச்சு கெட்ட கீரை, which means, it can nullify the effects of poison too!
These bright beautiful leaves
*Can get rid of all toxins in our body.
*Very good for eyes.
* Reduces anemia.
*Increases masculinity, strengthens kidney, liver, heart and intestines.
 * It helps us in getting rid of any kind of body ache!lot of minerals and vitamins.
So, we all must realise, it is not only an Ornamental shrub, which we see in many houses, but a treasure box of nutritions and health. We don't get to buy these from any shop.
I fondly remember my Chithi/aunty/Mausi  who was an expert in making these, and suddenly I remembered this recipe, immensely happy to share with you all!!!

This will not only go with lunch or dinner, can be used as a healthy starter too

Ingredients

Keerai leaves - 6

Tur dhal - 1 cup, soaked in warm water for 1 -2 hours, then drained

Red chillies - 4

Green chilly - 1-2

Hing powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

To season

Gingely/cooking oil - 3 tbsps

Mustard seeds - 1 tsp

Curry leaves a few

Recipe cuisine: South Indian; Category: Lunch/Dinner/Starter

Prep time: 20 mts; Steaming time: 15 mts; Cooking time: 15 mts

Serves 2-3

These are the beautiful health loaded leaves. Wash, gently wipe and keep them ready

First take red and green chillies, salt, hing and coarsely pulse them

like this

Then add the soaked and drained tur dhal

Grind everything to a coarse mixture, and add turmeric powder(you can add this in the beginning too...I forgot!!!)

Mix everything well, add some chopped cilantro too, mix well

Spread gently on the leaves, and starting from the thinner edge, start rolling them. Please refer to the video in the beginning.

Start keeping on a greased steamer plate

and steam for 15 minutes

After steaming

Let them cool down well, you can even refrigerate them for half an hour. That's what I did

Then cut them into roundels

Heat oil in a pan, season mustard seeds

Add the roundels, and slow fire, roast them well, tossing them now and then!

Roasted well now

This post first appeared in www.malpatskitchen.com

ROASTED OKRA/BHINDIS/VENDAKKAI CURRY, how to make roasted okra curry

In India, Okras are called Ladies fingers...what an amazing vegetable it is...
They are low in calories, contain no saturated fats, help stabilize blood sugar levels, contain lot of dietary fiber, and hence act as a natural laxative, rich in Vitamin A and other anti oxidants, rich source of Vitamin C and contain folates, which help prevent birth defects.
Please check my Glossary for any unknown terms.

Ingredients

Okra/bhindi/vendakkai - 350 gms, washed and cut(you must take care not to cut them into very thin rounds, otherwise, it will become slimy)

Chilli powder - 3/4 tsp

Salt to taste

To Season

Gingely/cooking oil - 4-5 tsps

Hing/asafoetida powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Curry leaves - a few

Recipe Cuisine: South/north Indian; Category: Lunch/Dinner

Prep time: 10 mts; 

Pan heated with oil, above mentioned seasonings added

Now, the cut okras added, along with curry leaves

Chilli powder and salt also enter the pan

Mixed well, taking care to keep the flames on the lowest

Picture below shows the Okras getting roasted evenly, after 10 minutes

after 15 minutes

Serve this simple, yet tasty, crunchy Okras/Bhindis or Vendakkai...however you call them, with rice and sambar or with rotis and dhal.

This post first appeared in www.malpatskitchen.com