BEANS MEZHUGUPURATTI

This is a Kerala recipe. The vegetable glitters in oil and so the name. This is an easy-to-do recipe. The poriyal which we used to make in Tamil Nadu without coconut is typical to this. But, here coconut oil is used. You can use any vegetable of your choice.

Beans - 1/2 kg.
Coconut oil - 2 tablespoons
Green chillies - 4
OR Red chillies -2
Turmeric powder - 1/4 tsp.
Mustard seeds - 1/2 tsp.
Urad dhal - 1 tsp. (optional)
Salt - as per taste

METHOD:

Chop beans in to small pieces. Boil it in water alongwith salt and turmeric powder, drain the water completely and keep it aside.

In a pan, heat coconut oil , add mustard seeds, urad dhal &chillies and when it splutters, simmer the stove, add the cooked vegetable and saute well. You can also use chilli powder instead of chillies.

TOMATO ONION CHUTNEY

INGREDIENTS:

Tomato - 3
Onion - 2
Coriander leaves - a handful
Red chillies - 3
Hing
Oil- 1 tablespoon
Salt

METHOD:

Heat oil, add chillies, hing and then the chopped onion and tomatoes chillies, salt and coriander leaves, and saute till it diffuses its raw smell. When cool , grind in a mixie to a smooth paste. Best with idlis & dosas.

LADY'SFINGER PACHADI

INGREDIENTS:

Lady's finger - 100 gms
Curd - 11/2 cups
Salt - as per taste
Oil - 2 tablespoon
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Red chilly - 1
Hing

METHOD:

Heat oil, add mustard seeds, urad dhal, chilly and hing. When golden brown add chopped lady'sfinger and salt. Fry well it it shrinks and crisp. Add it to the curd while serving and mix well. Do not add the lady's finger before. It will become soggy. Goes well as a side dish to South Indian Thali. You can add curd to get the desired consistency.

VEGETABLE WHEAT RAWA UPMA

INGREDIENTS:

Wheat rawa - 1 cup
Water - 2 cups
Ghee - 1 tablespoon
Oil - 1 tablespoon
Tomato - 1
Carrot - 1
Shelled peas - 1/4 cup
Onions (optional)
Mustard seeds - 1/4 tsp.
Gram dhal- 1/4 tsp.
Urad dhal - 1/2 tsp.
Dry red chillies - 2
Curry leaves - few
Coriander leaves - few

METHOD:

In a kadai, dry roast wheat rawa. Keep aside.

Chop tomatoes and carrots into cubes.

In the same kadai, heat oil, ghee and add mustard seeds. When it splutters, put in urad dhal, gram dhal, chillies, curry leaves and hing. When they turn golden brown,(if using onions add at this stage and fry till translucent), add chopped tomatoes, carrots and shelled peas. Saute for 10 seconds. Now add water and salt. When it starts boiling gently add rawa and stir quickly. Cover with a lid till cooked. Garnish with coriander leaves and serve hot.