Radish Dal Curry Recipe / Mooli Moong Dal Curry

Mostly in South India, Radish is used for only Sambar. It is used so frequently in sambar that there are people who would run away immediately as you mention Radish Sambar. Radish Dal is really good alternative dish which can be prepared tastefully with Radish and Moong Dal.

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Recipe Cuisine : Indian | Recipe Category: Side Dish

Preparation Time: 10 mins  | Cooking Time : 15 mins |  Yields : 2 cups

Ingredients:

Chopped Radish	1 – 1 ½ cup
Split Green Gram / Moon Dal / Paasi Paruppu	½ cup
Turmeric Powder	¼ tsp
Salt	As required
To Temper:
Oil	1 tsp
Mustard Seeds	½ tsp
Red Chilli	2
Curry Leaves	1 spring
Chopped Onion	½ cup
To Garnish:
Finely Chopped Coriander Leaves	1 tbsp

Procedure:

1. Remove the head and tail of the radish. Then peel the skin of the radish.

2. Cut the radish into very small pieces. Keep it aside.

3. Wash the dal with water.

4.  Pressure cook the dal, chopped radish (from 2) and 1 cup of water for 3-4 whistles in medium flame.

5. After pressure has gone, mash the dal with hand blender.

6. Add turmeric powder and salt, mix them well and bring to boil.

7. Meanwhile, heat the oil in a pan, add mustard seeds and wait for popping.

8. Add broken red chilli, curry leaves and fry for few seconds.

9. Add chopped onion and sauté till the onion becomes translucent.

10. Add this onion mixture (from 9) with dal mixture (from 6). Mix them well.

11. Cook till the mixture becomes thick and switch off the flame.

12. Add coriander leaves and mix them well.

  Yummy and healthy dal is ready. Serve it with Hot Rice and Chapathi.

Note:

1. Adjust the radish level according to your taste.

2. Adjust the red chilli level according to your spice level.

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Green Gram Curry / Kerala Style Cherupayar Curry

We make green gram curry with North Indian touch. But this green gram curry / Cherupayar curry is coconut based Kerala style curry. This goes well with Rice, roti, chapathi etc.,

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Recipe Cuisine : South Indian / Kerala | Recipe Category: Side Dish

Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 3 cups

Green Gram (pachai Payaru / Cherupayar)	½ cup
Salt	As required
Dry Roast and Paste:
Coriander Seeds	2 tbsp
Red Chilli	2
Cumin Seeds	1 tsp
Aniseeds / Sombu	1 tsp
Pepper Corns	½ tsp
Cashew Nuts	10
Grated Coconut or equivalent	¼ cup
To Temper:
Oil	1 tbsp
Cinnamon Stick	1 inch
Cloves	2
Onion	1
Tomato	1

Procedure:

1. Wash and pressure cook the green gram with 1 cup of water for 4-5 whistles in a medium flame. Otherwise cook till the green gram becomes tender.

2. Dry roast the coriander seeds, cumin seeds, aniseeds, red chillies and pepper corns till the nice aroma comes out. Keep the flame in medium.

3. Add cashew nuts with the above mixture and fry till the cashews become brown in color. Allow it to cool down completely.

4. Add coconut with the above mixture and grind them into a fine paste with little water using the mixie jar. Keep it aside.

5. Heat the oil in a pan, add cinnamon and cloves. Wait for few seconds.

6. Add finely chopped onion and sauté till they become translucent.

7. Add chopped tomatoes and sauté till the tomatoes become mushy.

8. Add ground paste ( from 4), cooked green gram (from 1) and salt. Mix them well.

9. Allow it to cook till they reach the thick consistency.

     Yummy and delicious green gram curry is ready to serve with Rice, Chapathi, Roti and Poori.

Note:

1. Adjust the chilli level according to you taste.

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White Kurma / Vellai Kuruma | Side Dish for Chapathi

This is a traditional recipe followed in my family circle. This is a very good combination for Idiyappam, chapathi and parathas. The color and creamy texture makes it very tempting.

Full Video Recipe:

Recipe Cuisine : South Indian | Recipe Category: Side Dish

Preparation Time: 10 mins  | Cooking Time: 15 mins | Serves: 4-5

Ingredients:

Vegetables:
Carrot	1
Beans	15 nos
Green Peas	½ cup
Potato	1
To Grind into Paste:
Grated Coconut or equivalent	½ cup
Cashew Nuts	15
Green Chilli	1
Ginger	1 inch
Garlic	3 pods
Fennel Seeds	1 tsp
Poppy Seeds	½ tsp
Cinnamon Stick	1 inch
Cloves	2
Cardamom	1
To Temper:
Oil	2 tsp
Cumin Seeds	1 tsp
Bay Leaf	1
Curry Leaves	1 spring
Onion	1
To thicken the gravy:
Corn Flour / Maida	1 tbp
Water	3 tbsp
To Garnish:
Finely Chopped Coriander Leaves	1 tbsp

Procedure:

1. Peel the skin of the carrot and cut it into small pieces.

2. Cut the head and tail of the beans. Then chop them into small pieces.

3. Peel the skin of the potato and cut it into ½ inch pieces.

4. Remove the skin of the onion and cut it into small pieces.

5. Pressure cook the vegetables (carrot, beans, peas, potato) with ¼ cup of water for 1 whistle in a high flame. Keep it aside.

6. Meanwhile, grind the (coconut, cashew nuts, fennel seeds, poppy seeds, green chillies, cinnamon, cloves, cardamom, ginger and garlic ) into fine paste using little water. Keep it aside.

7. Heat the oil in a thick bottom pan, add cumin seeds and wait for popping.

8. Add bay leaf and curry leaves. Sauté till the curry leaves become crispy.

9. Add onion and sauté till they become translucent.

10. Add ground paste (from 6) and required water. Sauté till the raw smell goes off. It will take 3-4  mins.

11. Now add the cooked vegetables ( from 5) and salt. Mix them well. Close the lid of the pan and cook for 2 more mins.

12. Take corn flour and mix with water without lumps.

13. Pour this corn flour paste into the above vegetable gravy (from 11) and mix them well.

14. Coo for a min or till the gravy becomes thick.  

15. Switch off the flame and garnish with coriander leaves.

Note:

1. You should ensure that the quantity of chopped vegetables together amounts to 2 cups for this recipe.

2. Adjust the green chilli level according to your spice level

3. Vegetables can be any of your choice.

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Tomato Thokku / Thakkali Thokku | Easy Side Dish Recipes

Tomato thokku is a very popular side dish across India. There are many variations sometime based on region. One of my friends suggested a variant with few ingredients not used regularly. The taste was so good that the thokku vanished in a moment when I served it to my family.

Recipe Cuisine : South Indian | Recipe Category: Side Dish

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

Ingredients:

Onion	4
Tomato (big size)	4
Oil	2 tbsp
Cinnamon	1 inch stick
Cloves	2
Red Chilli Powder	2 tsp
Turmeric Powder	½ tsp
Fennel Powder	1 tsp
Salt	As required
Chopped Coriander Leaves	1 tbsp

Procedure:

1. Remove the skin of the onion and cut them into thin slices. Keep it aside.

2. Wash and chop the tomatoes into small pieces.

3. Grind the chopped tomatoes into coarse paste using the mixie. Keep it aside.

4. Heat the oil in a heavy bottom pan. Add cinnamon and cloves. Leave it for few seconds.

5. Add chopped onion (from 1) and little bit salt. Sauté  them well till the onion becomes translucent.

6. Add ground tomato paste (from 3), red chilli powder, turmeric powder, fennel powder and salt. Mix them well.

7. Close the lid of the pan and cook till the raw smell goes off and also the mixture becomes thick. Keep the flame at low throughout the process.

8. Finally, add the chopped coriander leaves and mix them well. Switch off the flame and transfer to serving bowl.

     Wooow, yummy and delicious tomato thokku / thakkali thokku is ready to serve with dosai, roti, chapathi etc.,

Note:

1. You should not add water.

2. You should not grind the tomatoes into fine paste.

3. Adjust the spice level according to you taste.

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