Pudalangai Kuzhambu / Snake Gourd Split Green Gram Kootu

We always get anxious about what different to prepare for next meal. What if we can mix the vegetable and dal in handy and have a unique tasting sidedish which

can be served with rice, chapattis and dosas? That is the advantage and speciality of the Snake gourd & Moongdal.

This is must try dish for busy people who want to have a recipe which can be prepared quickly yet have unique taste.

Click HERE to view more kuzhambu recipes.

Recipe Cuisine : South Indian | Recipe Category: Kuzhambu

Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 3 cups

Ingredients:

Snake Gourd	1 ½ cup
Split Green Gram / Moong Dal / Paasi Paruppu	½ cup
Cumin Seeds	2 tsp
Small Size Tomato	1
Sambar Powder (Recipe HERE)	2 tsp
Turmeric Powder	½ tsp
Salt	To Taste
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Chopped Onion	2 tbsp

Procedure:

1. Cut the head and tail of the snake gourd.

2. Remove the white skin of the snake gourd using the peeler or knife.

3. Then cut it into small pieces. Keet it aside.

4. Wash the moong dal and add it in a pressure cooker.

5. Add snake gourd (from 3), cumin seeds, chopped tomato, sambar powder, turmeric powder and salt.

6. Add 2 cups of water and pressure cook them for 1 -2 whistle in a high flame.

7. After pressure has gone, remove the lid of the cooker and mix them well with the ladle.

8. Heat the oil in pan, add mustard seeds and wait for popping.

9. Add curry leaves and sauté till they become crisp.

10. Add chopped onion and sauté till they become translucent.

11. Pout this temper into the cooked dal mixture (from 7). Mix them well and cook till the mixture becomes kuzhambu consistency. [Add water if you need]

12. Garnish with chopped coriander leaves. (optional)
     Tasty and healthy snake gourd / pudalangai kuzhambu is ready. This goes well with rice, dosai and roti.

Note:

1. Adjust the smabar powder level according to the taste.

2. You can make little bit watery for dosai. Otherwise make little bit thick.

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Paasi Paruppu Masiyal / Moong Dal Tadka

What is called is Dal Tadka ( a famous north indian dish) is also prepared in our villages. Its very easy to prepare and good to have when one has stomach upset. Its also prescribed for mothers who have to breast feed their babies.

Recipe Cuisine : Indian | Recipe Category: Sidedish

Preparation Time: 5 mins  | Cooking Time: 20 mins | Yields: 1 cup

Ingredients:

Moong Dal / Paasi Paruppu	½ cup
Turmeric Powder	¼ tsp
Salt	As required
To Temper:
Oil	2 tsp
Mustard Seeds	¼ tsp
Urad Dal	¼ tsp
Curry Leaves	1 spring
Green Chillies	2
Roughly Chopped Onion	¼ cup
Chopped Garlic Pods	1 tbsp
Chopped Tomato	1
To Garnish:
Finely Chopped Coriander Leaves	1 tbsp

Procedure:

1. Dry roast the dal   till nice aroma comes out. Allow it to cool down completely.

2. Pressure cook the dal with ½ cup of water for 2 whistles in high flame.

3. Heat oil in a pan, add mustard seeds and wait for splutter.

4. Then add urad dal and curry leaves and urad dal. Sauté for few seconds.

5. Add green chillies (split it into two halves) and fry for few seconds.

6. Then add chopped onion and chopped garlic. Fry them till the onion becomes translucent.

7. Add tomato and fry till the tomato becomes mushy.

8. Then add cooked dal ( from 2), turmeric powder amd salt. Mix them well.

9. Cook till the dal becomes thick and then add chopped coriander leaves.

  

Yummy and tasty dal is ready to serve with rice and chapathi.

Note:

1. Adjust the chilli level according to your taste.

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Beetroot Keerai Masiyal / Mashed Beetroot Leaves

     We normally do not use beetroot leaves. We can make masiyal or poriyal (stir fry) with beetroot leaves. It is very healthy but also very tasty as well.



Click here to view 15 + Greens / Keerai Recipes.

Recipe Cuisine : South India | Recipe Category: Greens

Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:

Beetroot Leaves	1 bunch
Salt	To taste
To Temper:
Oil	1 tsp
Cumin Seeds	1 tsp
Coriander Seeds	1 tsp
Curry Leaves	½ spring
Garlic Pods	2
Roughly Chopped Sambar Onion	¼ cup
Green Chilli	1

Procedure:

1. Wash and chop the beetroot leaves into small pieces.

2. Boil ½ cup of water and then add chopped beetroot leaves. Cook till the leaves become tender. Allow it to cool down completely and strain the water from the leaves. Keep it aside.

3. Heat the oil in a pan, add cumin seeds and wait for splutter.

4. Then add coriander seeds and curry leaves. Sauté till the curry leaves become crisp.

5. Now add the chopped green chilli, chopped garlic pods and chopped onion. Sauté till the onion becomes translucent. Allow it cool down and mix with cooked beetroot leaves (from 2).

6. Grind this mixture into a fine paste using the mixie jar with little water and required salt.

      Really tasty and mouthwatering masiyal is ready!

Note:

1. Adjust the green chilli level according to your taste.

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Pachai Payaru Masiyal / Mashed Green Gram

     This is the second Pachai Payaru Masiyal recipe (earlier recipe here ). The difference in this recipe is that it uses sambar powder. This style is prepared in the villages mostly. It is very tasty and goes well with Chappathis.

Click here to view more Green Gram Recipes.

Recipe Cuisine : South Indian | Recipe Category: Side Dish

Preparation Time: 10 mins  | Cooking Time: 20 mins | Serves: 4

  

Ingredients:

To Pressure Cook:
Whole Green Gram	½ cup
Tomato	1
Chopped Onion	¼ cup
Garlic Pods	5
Sambar Powder	2 tsp
Salt	To taste
Water	As required
Castor Oil	½ tsp
To Temper:
Oil	1 tsp
Mustard Seeds	½ tsp
Cumin Seeds	1 tsp
Curry Leaves	1 spring
Red Chilli	1

 Procedure:

1.  Wash the green gram and keep it aside.

2. Wash and cut the tomato into small cubes. Wash and chop the onions and garlic pods into small pieces.

3. Add washed dal, tomato cubes, chopped onions, chopped garlic pods, sambar powder and salt in a pressure cooker.

4. Then add 1 cup of water and castor oil. Mix them well.

5. Pressure cook them for 3-4 whistles in a medium flame or till the dal becomes tender.

6. Heat the oil in a pan, add mustard seeds, cumin seeds and wait for splutter.

7. Then add the curry leaves and broken red chilli. Fry till the curry leaves becomes crisp.

8. After pressure has gone, add this temper (from 7) and close the lid of the cooker and cook for 5 mins.

9. Then garnish with chopped coriander leaves.

10. Finally, mash this dal mixture with hand blender or electric blender.

    Really yummy and tasty green gram masiyal is ready! This goes well with Rice, Chapathi, Dosai etc.,

Note:

1. Dry roast the dal till nice aroma comes out from the dal. Then allow it to cool down completely and then use. You can use raw dal also.

2. Adjust the water level according to the dal consistency.

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Horse Gram Masiyal / Kollu Kadaiyal / Kollu Masiyal

Horse Gram Masiyal is the Horse Gram equivalent of yellow dal maisyal which is very popular; I find it surprising that people outside of Kongu region do not prepare this regularly; This is a very energetic as this was given to Horses earlier for giving them high energy.

Recipe Cuisine : South Indian | Recipe Category: Kuzhambu

Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:

Cooked Horsegram / Kollu (click here for the recipe)	1 cup
Onion	¼ cup
Tomato	1 (small size)
Salt	As required
To Temper:
Oil	1 tsp
Mustard Seeds	¼ tsp
Cumin Seeds	1 tsp
Coriander Seeds	½ tsp
Urad Dal	½ tsp
Curry Leaves	1 spring
Red Chilly	1
To Garnish:
Finely Chopped Coriander Leaves	2 tbsp

Procedure:

1. Peel the skin of the onion and wash them well. Then chop them into fine pieces.

2. Wash and chop the tomato into small cubes.

3. Wash and chop the coriander leaves into very fine pieces.

4. Heat the oil in a pan, add mustard seeds and wait for splutter.

5. Then add urad dal, cumin seeds, coriander seeds, red chilly (split it into two halves) and curry leaves. Sauté for a min.

6. Then add the chopped onion (from 1) and fry till the onion becomes translucent.

7. Now add the chopped tomato (from 2) and fry till the tomato becomes mushy.

8. Now add the cooked dal and salt. Add little water and cook for 5 mins.

9. Switch off the flame and add the coriander leaves (from 3). Then blend it into a fine paste using the hand blender or electric blender.

          Serve this masiyal with hot white rice.

Click here for more horse gram / kollu recipes.

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