Last week my in-laws were here .We spent 5 beautiful days together.I prepared these dishes for lunch.Generally we have thogayals for lunch.So i prepared Ridge Gourd thogayal , Gooseberry – curd pachadi , Puli keerai ,Broad Beans sambar , Carrot – beans poriyal,Urad dal Vada , Papad & milk kheer .I am sending this post to my SIL’s “Show wat u cook for Guests“ event.
PULI KEERAI
Let me start from Puli keerai.Hope u can find out from the dishes.I normally prepare keerai kadaiyal.For a change , i tried puli keerai by asking my mom.It was very tasty when had with plain rice & ghee.So here comes the ingredients & method of preparation.
Ingredients
- Arai Keerai / Mulai keerai –2 cups (chopped)
- Tamarind – a small gooseberry size
- Red chilly – 2-3 nos
- Salt & water – As needed.
To season
- Ghee – 2 tsp
- Mustard seeds – 1/ 2 tsp
- Urad dal – 1/2 tsp
Method:
- Remove & Wash the leaves and cook it along with tamarind & red chilly.
- Let it cool & then grind with salt to make a smooth paste.
- Do the seasoning.Serve with plain rice & ghee !!
RIDGE GOURD THOGAYAL
Ingredients
- Ridge gourd – 1 no (medium size)
- Tamarind – Medium gooseberry size
- Red chilly – 5 nos
- Urad dal – 1 tbsp
- Hing – 2 pinches
- Salt & water – As needed.
- Oil – As needed
Method :
- Heat a kadai with a tsp of oil and roast urad dal , red chilly & hing.Set aside.
- Soak tamarind in little warm water and keep aside.
- Peel the skin of ridge gourd using a peeler and cut into small pieces.
- Heat the kadai with a tbsp of oil and saute the ridge gourd pieces till its completely cooked.May take 10 mins in medium flame.
- Let it cool . Finally grind everything to make a smooth paste.
- Serve with plain rice and sesame oil.
CARROT– BEANS PORIYAL
Ingredients
- Carrot – 2 nos
- Beans – 10 nos
- Moong dal – 2 tsp
- Sambar powder – 1 tsp
- Grated coconut – 2 tbsp
- Salt & water – as needed.
To season :
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Jeera – 1/4 tsp
- Curry leaves – A sprig
Method
- Wash & cut carrot , beans into small pieces.
- In a vessel take the veggies along with moong dal , Sambar powder & Salt.
- Add the required amount of water and cook it.Take care the moong dal should not become mushy.It should be just blossomed.
- Once its cooked well , remove & cool.Drain the excess water if any ( I usually add that water to sambar )
- Heat a kadai with a tsp of oil and do the seasoning.Finally add the cooked veggies and toss well.
- Add the grated coconut and mix well. Saute for 5 mins & remove.
- Serve as an accompaniment for Sambhar / Rasam & Curd rice.
BROAD BEANS SAMBAR / AVARAKKAI SAMBAR
Ingredients
- Broad Beans / Avarakkai – 10 nos (cut into two)
- Toor Dal – 1/3 cup
- Tamarind – Big gooseberry size
- Home made Sambar Powder – 2 tsp (Refer at the end of this post)
- Sambar onions / Shallots – 10 nos
- Green chilly – 3 nos (slit cut)
- Tomato – 1 no ( finely cut)
- Curry leaves – a sprig
- Hing /asafetida – 3- 4 pinches
- Salt & water – As needed.
To Season:
- Mustard seeds – 1/2 tsp
- Fenugreek Seeds – 1/4 tsp
- Curry leaves – a few.
- Red chilly – 1 no
- Coriander leaves – To garnish
Method:
- In a Pressure cooker take toor dal with a pinch of turmeric powder and a drop of oil .Add the cut broad beans pieces to it with required water..Cook for 1 –2 whistle till the dal turns mushy.Mash it with a ladle.Set aside.
- Soak Tamarind in warm water for 15 mins and extract the juice from it.
- Peel the sambar onions and Slit cut the green chilly into two.
- Heat a kadai with oil and splutter the mustard seeds & fenugreek seeds & pinched red chilli.Then add the sambar onions, Green chillies & curry leaves and tomato pieces.Saute well.
- Then add the tamarind extract , Sambar powder , a pinch of turmeric powder , 3 pinches of hing & few curry leaves.
- Cover & let it boil till the onions get cooked.Nice aroma arises.
- Finally add the cooked toor dal along with broad beans and let it boil for another 5 mins.
- Remove & Garnish with coriander leaves.
Serve hot with plain rice & ghee !!
URAD DAL VADA
U can refer here for the recipe & preparation.I added a tsp of toor dal & a tsp of raw rice while soaking a cup of urad dal. Remaining the same as given there.
MILK KHEER
U can find the actual recipe in this blog .I just added 2 pinches of cardamom powder.Else the same procedure.It was very tasty & rich. Thanks a lot Jeyashri .
SAMBAR POWDER RECIPE
- Coriander seeds – 1/4 kg
- Red chilly – 1/4 kg
- Fenugreek seeds – 50 gms
- Toor dal – 50 gms
- Channa dal – 50 gms
- Pepper corns – 50 gms
- Jeera – 2 tbsp
- Turmeric powder – 50 gms
Bye for now 
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