Evergreendishes

Category: accompaniments

  • Aloo Bharta / Oriya style potato mash

    Aloo Bharta / Oriya style potato mash

    Aloo Bharta or Potato Mash of Oriya cuisine is a simple yet flavoursome accompaniment to any meal. It is mainly used with rice but pairs well with chapati too.

    A little about the Oriya cuisine:

    The cuisine of Orissa is different from the other states, it has a distinctive style of cooking and it is mostly followed in all the traditional recipes. Panch phoran is an essential spice mix in their cooking, it is a blend of five spices namely cumin, mustard, fenugreek, aniseed and kalonji. The food is less spicy and mustard oil is used in some of their dishes.

    Most of the people are non-vegetarian and fish forms an integral part of their traditional cuisine. Rice is the staple food of this region.

    Today, I am sharing another potato recipe here, it is called as Aloo Bharta or Potato mash. It is mainly used with rice. Priya Sateesh of Priyas Menu gave me potato and mustard as the two secret ingredients and I prepared this dish. Yes, you guessed it right, it’s time for the monthly challenge at Shhhh Cooking Secretly Challenge group and we have entered the state of Orissa now.

    Potato Mash can be used :

    • dosa
    • chapati
    • rice
    • puri
    • as a filling for bread

    Aloo Bharta / Potato Mash 

    Ingredients: 

    • 4 potato boiled
    • 1 teaspoon mustard seed
    • 3 dry red chilly broken
    • 1 onion
    • 1 green chilly chopped
    • 1 tablespoon mustard oil
    • salt to taste

    Method: 

    1. Pressure cook the potatoes.
    2. Cut the onion finely.
    3. Once the pressure releases, peel the potatoes and mash them.
    4. Take oil in a pan, add mustard seed, as they crackle put the onion and saute for sometime. Let it turn translucent.
    5. Put the red chilly and green chilly to it, stir, after a few seconds put the mashed potato and salt. Mix well.
    6. Serve hot aloo bharta with phulka or chapati.

    Pin it for later:

    Aloo Bharta / Potato Mash
    Aloo Bharta / Potato Mash

    Aloo Bharta/ Potato Mash

    Aloo Bharta is a simple yet flavoursome side dish from Oriya cuisine. It pairs well with hot steamed rice.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Resting time ( pressure release) 10 minutes
    Total Time 25 minutes
    Course: Side Dish
    Cuisine: oriya
    Ingredients Method

    Ingredients
      

    • 4 potato boiled
    • 1 teaspoon mustard seed
    • 3 dry red chilly broken
    • 1 onion
    • 1 green chilly chopped
    • 1 tablespoon mustard oil
    • salt to taste

    Method
     

    1. Pressure cook the potatoes.
    2. Cut the onion finely.
    3. Once the pressure releases, peel the potatoes and mash them.
    4. Take oil in a pan, add mustard seed, as they crackle put the onion and saute for sometime. Let it turn translucent.
    5. Put the red chilly and green chilly to it, stir, after a few seconds put the mashed potato and salt. Mix well.
    6. Serve hot aloo bharta with phulka or chapati.


    A few other potato recipes that I commonly make at home for lunch are Alu Matar, Raswali Aloo, Aloo Jeera

    If you have liked this post, do leave a comment. I will be glad to hear from you. If you ever make this dish, take a picture and share it on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes.

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  • Tomato Chawtny

    Tomato Chawtny

    Tomato Chawtny (chutney) is a simple, rustic, tasty accompaniment from Naga cuisine. It is commonly served with rice and meat.

    Nagaland is a small state in the North-eastern part of India. It is the home to 16 tribes which are well settled in that region. Each region has its own culture and tradition, thus the cuisine too varies. It is mainly non-vegetarian which they consume on a daily basis. Along with a meat dish, boiled veggies and chutney is usually prepared along with rice. The food is spicy, Nagas are known to grown the hottest chilli, bhut jholokia.

    The state dish is a smoked pork cooked with fermented soya bean.

    The Shhhh Secretly Cooking group is visiting Nagaland and I am happy to have Seema of www.mildlyindian.com as my partner. Seema is a good friend and a talented blogger. Seema gave me tomato and salt as the secret ingredients and I came upon this tomato chutney (pronounced as chawtny), it is such a simple one but absolutely delicious. You can make it ten minutes with easily available ingredients.Without much ado, let me take you to the recipe of this chutney. I served it with phulka and also with rice and rasam.

    tomato chawtny
    tomato chawtny

    Tomato Chawtny

    Ingredients:

    • 2 tomato cut into slices
    • 3 cloves garlic
    • 1/2 inch ginger
    • a little coriander
    • salt to taste
    • 1 cup water

    Method:

    Put the ingredients and boil for 5 to 10 minutes, the tomato pieces should be mushy. Mash them well with the back of a ladle, the chutney is ready to serve.

    Evergreendishesdev

    Tomato Chawtny

    Tomato chawtny is a simple, no fuss accompaniment from Naga cuisine. It is usually served with rice as an accompaniment.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings: 2 people
    Course: lunch ideas, Side Dish
    Cuisine: Indian, nagaland
    Ingredients Method

    Ingredients
      

    • 2 tomato cut into pieces
    • 3 cloves garlic
    • 1/2 inch ginger shredded
    • 2 green chilly broken
    • coriander little
    • salt to taste
    • 1 cup water

    Method
     

    1. Put the ingredients in a pan along with water. Boil for 5 to 10 minutes. The tomato should be mushy. Remove and mash it with the back of a ladle. Tomato chawtny is ready to serve.

    If you have liked this post, do share it with your family and friends. If you ever make this, do take a picture and tag @foodiejayashree on Instagram. Let’s be connected Facebook, Twitter, Pinterest and Instagram

    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

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  • Black eyed bean veggie

    Black eyed bean veggie

    Black eyed bean veggie makes a tasty accompaniment with chapati for lunch or dinner. It is loved by children and thus ideal to pack in the lunch box. 

     

    Today, I am sharing a stir fry with winter vegetable. Fresh black eyed pea are tasty and make a good accompaniment with chapati or jowar roti. This is a simple yet tasty accompaniment that children will surely love. 

    Black eyed pea is nutritious and makes a good accompaniment for children in the lunch box. You can use the frozen ones that are easily available.   As the fresh ones cook quickly, this can be done in under 30 minutes. 

    This post is part of BM#96 

    black eyed bean veggie
    black eyed bean veggie

    Ingredients:

    • 1 cup black eyed bean/ pea
    • water
    • 2 onion
    • 1 tomato
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 green chilly
    • 1/2 inch ginger
    • coriander
    • salt

    Method:

    Cook the black eyed bean in a pressure cooker for one whistle. Take oil in a pan, add cumin, as it splutters put turmeric powder, asafoetida, green chilly , onion and ginger. Let cook, then add tomato and saute it. Put salt to it. Finally, add the cooked beans to it and boil for three minutes. Garnish with fresh coriander.

    Tupperware is widely used everywhere. This lunch box is ideal for school children as it is user friendly

    Here is a trendy lunch box from Tupperware for office use. It has four containers, the lids are tight, microwave safe and can be cleaned easily. 

    Evergreendishesdev

    Black eyed pea stir fry

    Black eyed pea stir fry makes a tasty accompaniment with chapati or jowar roti. Pack it in the lunch box to give a healthy meal for children. 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: accompaniments, lunch box
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup black eyed pea
    • water
    • 2 onion
    • 1 tomato
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 green chilly
    • 1/2 inch ginger
    • coriander
    • salt

    Method
     

    1. Wash, add water to the black eyed bean and cook in pressure cooker for one whistle. 
    2. Cut the onion and tomato into small pieces. Grate the ginger and keep it aside. 
    3. Take oil in a pan, add cumin as it splutters put turmeric powder, asafoetida, green chilly, ginger and onion. Let cook.
    4. Add tomato and saute it. Put salt to it. 
    5. Finally, add cooked  beans to it and boil for three minutes. 
    6. Garnish with fresh coriander.

    Notes

    • Frozen black eyed peas can be used.
    • When fresh ones are available, I like to use them.
    • Remove the pea from the pod and store them in the refrigerator, it will be handy to use. 

     

    black eyed bean veggie
    black eyed bean veggie

    If you have liked this post, leave a comment and pin it for later. 

    black eyed bean stir fry
    black eyed bean stir fry

    I am sending this post to the Kids Event hosted by Bhawana under the theme, “Lunch Box Ideas in 30 minutes”

     

    BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96

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    If you ever recreate this dish, do take a picture and share it on Instagram by tagging @foodiejayashree

     

  • Palak tambli / South Canara recipes

    Palak tambli / South Canara recipes

    Palak Tambli is a popular dish from South Canara cuisine. It is regularly prepared in daily menu. It tastes good with hot steamed rice.

    Winter is my most loved season, pleasant climate, waking up to a nail biting cold day and have plenty of fresh vegetables and green vegetables. Spinach, fenugreek, cilantro, mint are all farm fresh and smell so good.

    Tambli is a dish from South Canara cuisine. It is yoghurt based  dip like with a green leaf, coconut and few other ingredients. Tambli can be made using different green leaf and vegetables as Spinach, Fenugreek, Ginger, Cucumber to name a few.

    Palak Tambli  is tasty and makes a good accompaniment with hot steamed rice. With fresh spinach available, do try this.

    Let’s get to the recipe of Palak Tambli.

    Ingredients:

    • 1 cup chopped spinach leaves
    • 2 tablespoon fresh coconut
    • 3 green chilli
    • 1 teaspoon cumin
    • 1/2 cup whisked curd
    • 1 teaspoon oil

    For the seasoning

    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder

    A few spinach recipes that I have : Corn Palak, Spinach Salad, Palak Sev, Spinach Chutney, Spinach Kofta Curry, Palak Paneer Wrap, Nawabi green cutlets

    Evergreendishesdev

    Palak Tambli

    Palak tambli is a tasty and nutritious side dish from South Canara region. 
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 cup chopped spinach leaves
    • 2 tablespoon fresh coconut
    • 3 green chilli
    • 1 teaspoon cumin
    • 1/2 cup whisked curd
    • 1 teaspoon oil
    For the seasoning
    • 1/2 teaspoon mustard seed
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder

    Method
     

    1. Clean the spinach leaves, discard the stalk. Cut the leaves. Wash them and put in a colander for sometime.
    2. Take a little oil, saute the green chilli, put them aside in a plate, roast cumin for few seconds. Put it aside along with green chilli. Now,saute the spinach leaves for two minutes.
    3. Once it cools, grind them along with coconut.
    4. Remove in a bowl. Add salt to it. Whisk the curd and put it.
    5. Make seasoning. Take oil in a pan, add mustard seeeds, as it splutters, add turmeric powder and asafoetida and pour it over the tambli.
    6. Spinach tambli is ready to serve.

    Notes

    • Use fresh curds. Do not add water to it.
    • Adjust the green chilly as per your taste.

    1. Remove the stalk and cut the spinach leaves.
    2. Take a little oil and saute the green chilli, put them aside in a plate, roast cumin for a few seconds. Put it aside along with green chilly. Now, saute the spinach leaves for the two minutes.
    3. Grind them along with coconut.
    4. Whisk the curd and put it. Add salt and mix.
    5. Make seasoning. Take oil in a pan, add mustard seeds, as they splutter, put turmeric powder and asafoetida, pour it over the tambli.
    6. Palak tambli is ready to serve.

    palak tambli
    palak tambli

    palak tambli
    palak tambli

    This post is part of Winter Special at Healthy Well Cuisines. Here are a few other recipes by other co-bloggers

    If you have liked this post, do leave a comment. If you recreate this dish, click a picture of the dish and share with @foodiejayashree on Instagram or @evergreendishes on Twitter or Facebook.

    Pin it for later :

    Palak Tambli
    Palak Tambli

    Handy hint: It is always good to consume seasonal fruits and vegetables. They will be fresh and cheaper too.

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  • Maharashtrian Bharli Bhendi / Stuffed Okra

    Maharashtrian Bharli Bhendi / Stuffed Okra

    Maharashtrian Bharli Bhendi is okra stuffed with spices and cooked. It is tasty and pairs well with chapati or as a side dish with rice and amti..

    Maharashtrian cuisine is spicy, tasty, has a distinctive taste and makes a good meal anytime. It is mostly vegetarian though not restricted, the jowar roti and the chapati are essentials in daily meals. A few dishes  which one can resonate with Maharashtrian cuisine are junka, patal bhaji, bharli baingan and amti. Snacks such as wada pav, surlicha wadi, pav bhaji, kothimbircha wadi, dahi puri, bhel puri to name a few, so tempting isn’t it ?

    The Shhhhh Cooking Secretly Challenge group is now all set to explore the beautiful state of Maharashtra, a cuisine which a foodie cherishes and a blogger love to create the myriad dishes from that state. I was paired with Poonam and she gave me groundnut and jaggery, I prepared Bharli Bhendi, it was tasty and we enjoyed it. Bharli Bhendi is a Marathi word which means  stuffed okra. Poonam writes at www.poonambachhav.com. Do check her blog for a wide range of dishes. She has many dishes from Maharashtrian cuisine. I had given wheat flour and milk and she had prepared the tasty Goad Dashmi.

    If you are following my blog regularly, you know  that we love okra at home. A few more okra recipes are here Okra with tomatoes, Okra Stir Fry, Kurkuri Bhendi,

    Bharli bhendi /stuffed okra
    Bharli bhendi / stuffed okra

    A few tips while making stuffed bhindi :

    1. Choose small size okra.
    2. Lady finger should be tender.
    3. Wash them and pat dry them well.
    4. Increase the quantity of ingredients proportionately if you are using varied measurements.

    Bharli Bhindi Recipe :

    Ingredients:

    • 1/2 kilogram okra
    • 2 tablespoon roasted peanuts
    • 1/2 cup coriander
    • 4 cloves garlic
    • 1 green chilly
    • 1/2 cup fresh coconut
    • 4 teaspoon goda masala
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon turmeric
    • 1 teaspoon cumin
    • a little jaggery
    • salt

    Method: 

    1. Wash the bhendi and  pat dry.
    2. Make an incision in the centre with a sharp knife.
    3. For the stuffing, grind these together : peanuts, coriander, garlic, green chilly, fresh coconut, goda masala, turmeric powder, jaggery and lemon juice.
    4. Put the stuffing into the slit vegetable, keep the remaining mixture, can be used later.
    5. Heat oil in a pan, add mustard  seeds, turmeric powder and asafoetida, once it splutters, put the stuffed bhendi into it.
    6. Let cook for sometime.
    7. Toss in between, it needs to be well cooked on all sides. Put the remaining mixture into it. Let cook for a few more minutes, remove and serve Bharli Bhendi with any flat bread.

    Bharli bhendi / stuffed okra
    Maharashtrian Bharli bhendi / stuffed okra

    Bharali bhendi
    Evergreendishesdev

    Maharashtrian Bharli Bhendi / Stuffed Okra

    Maharashtrian Bharli Bhendi is stuffed okra stir fry from Maharashtrian cuisine. Fresh coconut is mixed with other ground ingredients and made into a filling. 
    Print Recipe Pin Recipe
    Servings: 4 people
    Course: dry sabzi, lunch ideas, Main Course
    Cuisine: Indian, Maharashtrian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram bhendi / okra/ lady finger
    • 2 tablespoon roasted peanut
    • 1/2 cup coriander
    • 4 cloves garlic
    • 1 green chilly
    • 1/2 cup fresh coconut
    • 4 teaspoon goda masala
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon turmeric
    • 1 teaspoon cumin
    • a little jaggery

    Method
     

    1. Wash the bhendi and  pat dry. Make an incision in the centre with a sharp knife.
    2. For the stuffing, grind these together : peanuts, coriander, garlic, green chilly, fresh coconut, goda masala, turmeric powder, jaggery and lemon juice.
    3. Put the stuffing into the slit vegetable, keep the remaining mixture, can be used later.
    4. Heat oil in a pan, add mustard seeds, turmeric powder and asafoetida, once it splutters, put the stuffed bhendi into it. Let cook for sometime.
    5. Toss in between, it needs to be well cooked on all sides. Put the remaining mixture into it. Let cook for a few more minutes, remove and serve Bharli Bhendi with any flat bread. 

    Notes

    • Use tender lady finger for filling. 
    • The grated coconut can be directly mixed with the ground mixture and then filled. But, I did grind it.
    • Sugar can be used instead of jaggery.

     

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  • Drumstick Leaves Dal with Coconut | Guest Post Series

    Drumstick Leaves Dal with Coconut | Guest Post Series

    Drumstick leaves are healthy and make a good combination in dal. Try this delicious dal for a comfort and quick meal.
    It’s a guest post today and I have Lathiya Shanmugasundaram of Lathiskitchen. Welcome Lathiya to blogspace. Blogging has made me interact with many different indivduals around the globe, Lathiya is one among them, glad to know her in this blogging journey. She has moringa leaf dal for us, I have heard so much about it, do need to search for it in my place.
    Without much ado, it’s over to Lathiya.
    Thank you for having me on your space. Here I present you the healthy, easy and delicious Drumstick Leaves Dal with Coconut.
    Drumstick leaves are packed with lots of nutrients. It’s said that drumstick leaves have anti carcinogenic properties and it is a must to include in your diet. If you haven’t start using it in your meal plan yet, this is the time to start from this dal curry.
    Making this dal is not so complicated. You can make this dal within 30 minutes. The only time consuming part in making this dal is cleaning the drumstick leaves. It’s a tedious job of cleaning drumstick leaves. You have to be careful not to include the sticks and only leaf should be used. I used to clean the drumstick leaves a day before making this dal. So it takes just less than 30 minutes when I make this dal.

    drumstick leaves dal with coconut
    drumstick leaves dal with coconut

    Ingredients 
    • Drumstick leaves – 1 cup tightly packed
    • Dal – 1/4 cup
    • Coconut – 1/4 cup grated
    • Jeera seeds –  1/2 tsp
    • Turmeric powder – 1/4 tsp
    • Red chili powder – 3/4 tsp
    • Shallots – 3 or 4 thinly sliced
    • Mustard seeds – 1/4 tsp
    • Ghee / Coconut oil – 1 tsp
    • Salt – as required
    Method
    1. Clean and wash the drumstick leaves. Keep aside.
    2. Cook dal in pressure cooker till mushy. Keep aside.
    3. Grind coconut with jeera seeds to smooth paste. Keep aside.
    4. Heat 1/2 tsp of oil in a pan. Sauté the drumstick leaves for a minute.
    5. Add the cooked dal in sautéed drumstick leaves. Add little water to cook the drumstick leaves.
    6. Add turmeric powder and red chili powder.
    7. Let it boil in medium flame. Do not over cook the drumstick leaves.
    8. Add the grounded coconut to the dal and drumstick leaves mix with required water. Add required salt.
    9. When the raw smell of coconut goes, remove the pan from the heat.
    10. In another pan, add remaining 1/2 tsp of  ghee or oil. When it is hot, add mustard seeds.
    11. When it crackle, add sliced shallots and sauté till golden .
    12. Add it to the dal. Serve along with hot rice.

    drumstick leaves dal with coconut

    Print Recipe
    Ingredients Method

    Ingredients
      

    • 1 cup drumstick leaves tightly packed
    • 1/4 cup dal
    • 1/4 cup coconut grated
    • 1/2 teaspoon jeera
    • 1/4 teaspoon turmeric powder
    • 3/4 teaspoon red chilli powder
    • 3 or 4 shallots thinly sliced
    • 1/4 teaspoon mustard
    • 1 teaspoon ghee/coconut oil
    • salt as required

    Method
     

    1. Cook dal in pressure cooker till mushy. Keep aside.
    2. Grind coconut with jeera seeds to smooth paste. Keep aside.
    3. Heat 1/2 tsp of oil in a pan. Sauté the drumstick leaves for a minute.
    4. Add the cooked dal in sautéed drumstick leaves. Add little water to cook the drumstick leaves. Add turmeric powder and red chili powder. Let it boil in medium flame. Do not over cook the drumstick leaves.
    5. Add the grounded coconut to the dal and drumstick leaves mix with required water. Add required salt. When the raw smell of coconut goes, remove the pan from the heat.
    6. In another pan, add remaining 1/2 tsp of ghee or oil. When it is hot, add mustard seeds. When it crackle, add sliced shallots and sauté till golden .
    7. Add it to the dal. Serve along with hot rice.

    About the author :   Lathiya Shanmugasundaram is the person behind lathiskitchen.org.She was born and brought up in India but now settled in US. She is the mother of two super active kids. She has both Malyali and Tamil recipes on her blog.

    Do connect with  Lathiya on social media

    If you have liked this post, do leave a comment and save it. Subscribe to get a book of handyhints for free.

     

  • Ulli Theeyal / Kerala Shallot Curry

    Ulli Theeyal / Kerala Shallot Curry

    Ulli theeyal/ kerala shallot curry is a tasty accompaniment with hot steamed rice. It is often prepared in daily cooking in Kerala cuisine.

    Kerala is a state in the south western region of India, a beautiful state and a tourists pride. As one enters the state, palm lined beaches and backwaters, a network of canals and estates of spices, tea and coffee are witnessed and mesmerising. It is called as “Gods Own Country” and  ” Land of Spices”

    But the recent devastation has taken a toll of the life of most people. It was one of the severe floods that the state has witnessed in last hundred years.  Many people lost their lives while some are left homeless and still struggling. My heart goes out to these poor souls.

    Shhhhh Secretly Challenge group has now reached Kerala where we are paired and given two ingredients to prepare dish of a particular selected state. I was paired with Vidya Narayan who blogs at Masala Chilli and she gave me shallots and tamarind as the secret ingredients. Do visit her blog www.masalachilli.com for delicious dishes.

    The recipe that I have chosen to prepare is the Ulli Theeyal, a kerala style onion curry. It is tasty and pairs well with hot steamed rice. A mixture of spices are roasted and powdered, the shallots are cooked in seasoning and then tamarind pulp is added to it along with the spice mix.

    As every cuisine, Kerala cuisine too is unique, different and tasty. Fresh grated coconut is one of the essentials in their cooking. Spices as cumin and pepper are regularly. Vegetables of many kind are consumed. Shallots are commonly used in this cuisine. The oil generally used is coconut oil. Now, let’s get cooking Ulli Theeyal

    ulli theeyal
    ulli theeyal

    Ulli Theeyal / Kerala Shallot Curry

    Ingredients:

    For the curry: 
    • 300 grams shallots
    • 4 cloves garlic
    • 2 tablespoon coconut oil
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon chilli powder
    • small lemon ball sized tamarind
    • salt
    For the paste:
    • 1/2 cup fresh coconut
    • 1 tablespoon coriander seeds
    • 1/2 teaspoon cumin seeds
    • 4 dry red chilly
    • 1/4 teaspoon fenugreek seeds
    • 2 tablespoon coconut oil
    • 1/2 teaspoon mustard seeds
    For the tempering:
    • 1 teaspoon coconut oil
    • 1/4 teaspoon mustard seeds
    • curry leaves
    • 2 dry red chilly

    Method:

    1. Remove the skin of the shallots.
    2. Soak tamarind in water.
    3. Dry roast the spices for a few minutes, put them aside, then dry roast the coconut until it is golden in colour and you get a good aroma.
    4. Let cool. Grind all ingredients to a paste with water.
    5. Take oil in a pan, add the mustard seeds, as it crackles put turmeric powder and the shallots. Let cook for four to five minutes.
    6. Extract the pulp from the soaked tamarind.
    7. Add the pulp to the shallots, let cook for ten minutes.
    8. Put the ground paste and salt to it. Let cook for two minutes.
    9. Make seasoning, heat coconut oil, add the mustard seeds, as it cracles put the dry red chilly and curry leaves. Pour it over the curry.
    10. Ulli Theeyal is ready to serve.

    Take a tip:

    1. I have not made it very spicy, add two more dry chilly while roasting if you want.
    2. Shallots can be easily peeled by putting in water.
    3. Oil may be added while roasting the ingredients but I have not used.
    4. Use coconut oil for a good taste of the dish.

     

    making of ulli theeyal
    making of ulli theeyal

    ulli theeyal
    Evergreendishesdev

    Ulli Theeyal / Kerala Shallot Curry

    Ulli Theeyal is a spicy curry of shallots cooked in paste of roasted coconut and other spices along with tamarind extract. It pairs well with hot steamed rice. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: dinner, lunch, lunch ideas, Side Dish
    Cuisine: kerala, south india
    Ingredients Method Notes

    Ingredients
      

    For the curry
    • 300 grams shallots/ small onions
    • 4 cloves garlic
    • 2 tablespoon coconut oil
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon chilli powder
    • tamarind small lemon size ball
    • salt to taste
    For the paste
    • 1/2 cup fresh coconut
    • 1 tablespoon coriander seeds
    • 1/2 teaspoon cumin
    • 4 dry red chilli
    • 1/4 teaspoon fenugreek seeds
    For the tempering
    • 2 teaspoon coconut oil
    • 1/4 teaspoon mustard
    • 2 dry red chilli
    • a few curry leaves

    Method
     

    1. Remove the skin of shallots.
    2. Soak tamarind in water.
    3. Dry roast the spices for a few minutes. Put them aside.
    4. Dry roast the coconut until light brown in colour. 
    5. When cool, grind the ingredients to a paste. 
    6. Heat oil in a pan, add mustard seeds, as it crackles put the shallots and garlic cloves in it. Let cook for sometime. 
    7. Extract tamarind pulp.
    8. Put the pulp to it, let cook for ten minutes.
    9. Add the ground masala, chilly powder and salt to it. Let cook for sometime.
    10. In a small pan, make the tempering. Heat oil, add mustard seeds, as it crackles, thrown in red chilly and curry leaves. Pour it over ulli theeyal curry. 

    Notes

    Take a tip:
    1. I have not made it very spicy, add two more dry chilly while roasting if you want. 
    2. Shallots can be easily peeled by putting in water. 
    3. Oil may be added while roasting the ingredients but I have not used. 
    4. Use coconut oil for a good taste of the dish. 
     

    If you have liked this post, do pin it for your reference. If you ever recreate this dish, do share it on Instagram, tag @foodiejayashree, it will be nice to see your creation.

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    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

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    Jhunka is a popular and tasty accompaniment from Maharashtrian cuisine. It is served with chapati, jowar roti and rice as well. Thus, it serves dual-purpose when you prepare it. (more…)

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  • Cabbage stir fry recipe | cabbage palya

    Cabbage stir fry recipe | cabbage palya

    Cabbage stir fry/ palya  is a simple yet flavourful accompaniment. It tastes good with rice and sambar or rasam.  It can also be served with chapati or roti.

    Cabbage is one of the veggies that I cook on a regular basis. It is flavourful and pairs well with  both rice and  chapati. It can be easily made with a few ingredients. The cabbage stir fry is also called as thoran, palya  and poriyal.

    Let’s know a bit of cabbage:

    It is one of the widely grown vegetables in the world. It is a low calorie, fiber rich leafy vegetable. It is the store house of phyto chemicals.

    Variety:

    Different varieties of cabbage are cultivated such as green, purple, red, savoy, bok-choy and napha cabbage.

    Benefits of using cabbage:

    Cabbage  helps in preventing cancer. It helps in reducing bad cholestrol. It aids in weight loss. It can be eaten both raw and cooked. It is a rich source of fibre. It helps prevent constipation. It boosts mental functions.

    Culinary usage:

    It can be used both in raw and cooked form. It is versatile vegetable which eases our cooking. From salads to stir fry, it is one of the veggies that most people consume. It is one of the key ingredients in Indo- Chinese cooking. Cabbage rice is easy to prepare and  tastes awesome. One can make fried snacks and serve with tea.

    Cabbage stir fry| poriyal |thoran| palya

    Ingredients:

    • 1 medium cabbage
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • a few curry leaves
    • salt to taste
    • 1 teaspoon milk
    • coriander for garnishing
    • 1/2 bowl fresh coconut

    Method:

    1. Cut the cabbage as finely as you can. The taste of the stir fry to an extent depends on how we cut it. Put it in water, rinse and put in a colander.
    2. Take oil in a pan, add mustard seeds, as it crackles, put bengal gram and urad dal to it. Let it get a golden colour. Add turmeric powder, asafoetida and green chilly to it.
    3. Add the cabbage to it. Put salt and milk. Milk helps in avoiding the smell cabbage emits at times. Since, no onion is used here that can elevate the taste, I add a little milk. Mix it, close a lid and let cook on slow flame.
    4. Once it tender and cooked, remove the lid and let cook for sometime. Sometimes, cabbage tends to get watery.
    5. Add coconut if using and garnish with fresh coriander.

    Take a tip:

    • Adding of coconut enhances the flavour and it is a typical South Indian style of cooking. I have not added here
    • One can use green peas along with cabbage. Add a handful of it along with cabbage and let it cook.
    • Do cut cabbage  as finely as possible.

    cabbage stir fry
    cabbage stir fry

    About the event:

    Cabbage stir fry recipe was posted in 2018, four years later, I have added one more picture to it.  I have also put the pinterest pic and made a few seo related changes.Sending it to Foodies_Redoing Old Post 76, where we edit out old posts with better pictures, text or both.

    cabbage stir fry | thoran | palya
    Evergreendishesdev

    Cabbage Stir Fry

    Cabbage Stir Fry is a simple and tasty accompaniment for any meal. It tastes good with rice as well as chapati.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: lunch box, lunch ideas, Side Dish
    Cuisine: Indian, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 medium size cabbage
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly cut into pieces
    • few curry leaves
    • coriander for garnishing
    • 1/2 cup fresh coconut optional
    • 1 teaspoon milk
    • salt to taste

    Method
     

    1. Shred the cabbage as finely as you can. Put it in water and keep it aside. Put in a colander.
    2. Make seasoning in a pan, add oil, put the mustard seeds, as it splutters, add bengal and urad dal. Let it turn golden, add turmeric powder, asafoetida, green chilly and curry leaves.
    3. Put the shredded cabbage into it, add salt and milk. Mix and cover with a lid. Let cook on a slow flame.
    4. Once it is cooked, add coconut and heat it.
    5. Garnish with fresh coriander.

    Notes

    • Peas may be added to it.
    • Coconut may be avoided.
    • Adding of milk helps to remove the odour of cabbage that it has.

    cabbage stir fry
    cabbage stir fry

    If you ever make Cabbage Stir Fry recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!