Rasam is popular accompaniment with rice in South India. Our food seems to be incomplete without rice and rasam. Called by various names as Saaru or Bele Saaru, it is prepared by different methods from region to region.(more…)
For the rice lovers, gojju and chutney of various kinds make good accompaniments. This is popular in southern region and is made using ladies finger,cucumber ,pineapple and even mango. Here ,is the one made of cucumber.(more…)
Dal Fry is a popular accompaniment in our daily menu. The recipe shared makes a good accompaniment with steamed rice as well as chapathi.. It is a no onion garlic dal fry recipe.
A new year and its a new post. Thank you one and all for the support in 2014. I want to share many more recipes here, will soon do it.
Dal fry is one of the essentials in Indian cooking. It makes a complete meal. Tur dal, commonly called as split pigeon pea is the main ingredient in dal. It is also known as arhar dal. It makes a good accompaniment with steamed rice as well as with chapathi. Today, I am sharing a simple dal recipe which is ideal for daily cooking. It is a no onion garlic recipe, ideal for the festive days too. It is vegan too.
Incase, you use ghee, it tastes good but it is not vegan.
How is the dal cooked ?
Proper cooking of the lentil is utmost important. Uncooked lentil does not taste good and may cause indigestion. To cook the dal, take a cup of split pigeon pea, rinse it in water and soak it in four cups of water for half an hour. Put it in the pressure cooker with a quarter teaspoon of turmeric powder. Cook it for three whistles. Allow the pressure to release by itself. Take the dal and mash it well with a ladle or a wired mesh The cooked dal is now ready for further use. You may add a little oil also while cooking.
Can we keep the cooked dal in the refrigerator?
Yes, you can keep it in the refrigerator for four days. Take the required quantity needed for cooking and put the remaining back.
Dal Fry
Today, I present to you dal fry cooked the restaurant style.This simple dish is an all time favourite of everyone. Serve it with plain white rice or chapati and you really relish it.
The ingredients that you need are :
1 cup tur dal or split pigeon cooked
1 tablespoon oil
1/2 teaspoon mustard
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
1/2 teaspoon cumin
1 teaspoon grated ginger
4 green chilli cut into pieces
3 tomatoes finely cut
salt to taste
coriander leaves finely cut
1/2 lemon juice
Method :
Take oil in a pan. Add mustard seeds, as it crackles put cumin, asafoetida and turmeric powder. After a few seconds, put the ginger followed by the green chilli.
Now, add the tomatoes and put salt to it. Sprinkle a little water.
Once the tomatoes are tender, mix it thoroughly. Put the cooked dal to it and mix it well.
Adjust the consistency of the dal, it is neither thick or thin.
Allow it to cook for sometime.
Garnish with chopped coriander. Switch off. Add lime juice to it.
Take a tip:
To cook dal, check the post in the beginning.
Do not skip on ginger, it lends a good flavour.
About the event :
Sending this to Foodies _Redoing Old Post 94. It is a fortnightly event started by Renu of Cook With Renu. Since then we have come a long way.
Dal Fry was first published in 2015, edited on 11/2/23 . The post has been modified in all aspects, better pictures, text, video.
Check the video here :
Dal Fry Recipe
Dal Fry is a simple, tasty and easy to make recipe. It is a no onion garlic and ideal for the festive days.
Take oil in a pan. Add mustard seeds, as it crackles put cumin, asafoetida and turmeric powder. After a few seconds, put the ginger followed by the green chilli.
Now, add the tomatoes and put salt to it. Sprinkle a little water.
Once the tomatoes are tender, mix it thoroughly. Put the cooked dal to it and mix it well.
Adjust the consistency of the dal, it is neither thick or thin.
Allow it to cook for sometime.
Garnish with chopped coriander. Switch off. Add lime juice to it.
tasty dal fry
f you make Dal Fry recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free. Until next time, happy cooking !
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urad dal wada | uddina wade | wada recipe | uddina vade| south indian recipes |
Urad dal wada are tasty and loved by all. It is usually served along with idli in restaurants. It is one of the essentials of South Indian breakfast.
Urad dal is soaked and then made into a thick batter, seasoned with spices and then deep fried in oil. Shaped like doughnuts, these have always been my favourite. With or without chutney, I love these fried dumplings. Today, a sneak and peek at this one.
This is vegan and gluten free snack, ideal for breakfast along with idly or as an accompaniment with any meal. It is tasty and one cannot resist having a couple of them. It is usually served with coconut chutney but one can dunk them in sambar or thick curd, it tastes awesome.
This is an old post which I had written when I started my blog. Now, the post is redesigned with new picture and content, looking back there is a phenomenal change in the pictures and the way of writing. Well, that’s life, we try to get better each day isn’t it? And this post is part of the new group that I have joined Foodies_Redoing Old Posts started by Renu. The purpose is to give a new face to the old posts that we had written long back.
INGREDIENTS :
2 cup urad dal
5 green chilly
coriander leaves
a few fresh coconut pieced
curry leaves
salt
water
oil for frying
METHOD :
Soak urad dal in water for three hours.
Grind it to a fine batter with little water.
In another jar, grind green chilly and coriander and mix with it. Throw in a few roughly cut curry leaves, coconut pieces and salt.
Heat oil in a pan , when done, beat and take some batter, make a hole with the thumb, and slowly release it into the oil. Initially, one needs a little practice to make urad dal wada, but once you know the trick, you can do it.
In the beginning, one may not be able to make them and needs to be satisfied with the usual round balls.
Fry until brown on medium flame, remove and put them on a tissue paper.
The pan is made from cast iron and is ideal for sauting, deep frying or shallow frying. It is toxin free and teflon free. It is sturdy and is durable for a long time. The pan can be used on all kind of cook tops including induction stove.
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urad dal wada
Evergreendishesdev
Urad Dal Wada
Urad dal wada is a popular fried snack from South India. It is usually served for breakfast along with idli, chutney and sambar.
In another jar, grind green chilly and coriander and mix with it. Throw in a few roughly cut curry leaves, coconut pieces and salt.
Heat oil in a pan , when done, beat and take some batter, make a hole with the thumb, and slowly release it into the oil. Initially, one needs a little practice to make urad dal wada, but once you know the trick, you can do it.
In the beginning, one may not be able to make them and needs to be satisfied with the usual round balls.
Fry until brown on medium flame, remove and put them on a tissue paper.
Serve with coconut chutney.
Notes
Add a little quantity of water while grinding, we need a batter of thick consistency.
If you have liked this post, do share it with your family and friends. If you ever recreate it, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see your creation.
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Ajwain Tambli is tasty and healthy accompaniment from coastal cuisine. It tatses good with hot steamed rice.
In the coastal region as rice is the staple food, many varieties of accompaniments are served with it. A wide range of tasty chutneys, tangy gojjus, healthy tamblis of various kinds and not to mention their sambar and rasams which are made with fresh coconut are just too good. Ajwain tambli is not only tasty but also good for health. More information about the plant is here.
ajwain tambli
Today’s recipe is a simple yet tasty dish known as tambli. I have used the ajwain leaf here, which is good for health. It aids in digestion. Ajwain leaf plant is called as Doddapatre in Kannada.
INGREDIENTS;
ajwain leaf 10
fresh coconut 2tbsp
cumin 1tsp
green chilly 1
oil 1tsp
ghee 1tsp
mustard seeds
asafoetida
turmeric powder
fresh curds 1 cup
METHOD :
In a small pan add a little quantity of ghee and roast the cumin seeds till golden in colour. Keep aside
In the same pan , roast the green chilly .
Wash and pat dry the ajwain leaves. Add ghee and the ajwain leaves. In a minute they will be done.
When cold grind all the ingredients together with grated coconut.
Remove it in a bowl , add salt and curds to it.
Make seasoning and add to it.
Serve with hot rice.
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If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.
Palak Kofta Curry is a delectable side dish from North Indian cuisine. Dumplings of potato are dipped in a delicious spinach gravy, it makes a good side dish with roti and naan.
Spinach is one of the healthiest foods mentioned by the world health foods. It is rich in anti -oxidants and store house of nutrients.It consists of Vitamin K,Vitamin A, manganese,iron and Vitamin B2 and B6. One needs to include it on a regular basis in their diet.
Spinach can be used in various ways in our diet. Recipes with spinach are a good way to sneak in some nutrients for my family. Moreover, I love the versitality of spinach. I often make Alu Palak, and the delicious Dal Palak as accompaniments with chapathi. I had made a kebab and it had turned out delicious. I even used in making dry snacks such as Palak Sev.
Here is an accompaniment Palak Kofta Curry which you can use it with steamed rice or roti.
Palak Kofta Curry Recipe
Ingredients:
For the curry :
Spinach 3 clusters
onion 2
ginger 1 inch
green chilli 2
red chilli powder 1tsp
milk 2tbsp
cream 2 tbsp
coriander powder 1tsp
salt to taste
oil for cooking
For the koftas :
boiled potatoes 3
onion 1
green chilly 2
spinach leaves a few
ginger 1/2 inch
bread 2 slices
coriander leaves 2 tbsp
garam masala powder 1/2tsp
amchur powder 1/4 tsp
salt to taste
cornflour for binding
oil for shallow frying
Method :
For the spinach curry :
Blanch the spinach leaves. When cool grind to a paste.
Take oil in a kadai, add ginger, then put the onion pieces and saute it. As they turn pale, add the spinach paste. Allow to boil for a minute.
Add milk, coriander powder, garam masala powder, red chilly powder and salt.
Finally, stir the cream into it.
Let the flavours blend together.
For the koftas :
Kofta is usually made by deep frying in oil. But, I have adopted the healthier version of cooking and it is equally tasty.
Take a bowl and mash the potatoes. Add finely cut onions, a few spinach and coriander leaves which are chopped into bits. Grind the chilli and ginger together. Mix all the spicey powders along with bread and salt. Knead well. Make flat balls and keep aside. Make a paste of cornflour. Dip the kofta into and it and shallow fry on a skillet.
To serve:
Put the kofta in the curry just before serving.
Some quick notes for you :
Do not blanch the leaves for more than two minutes.
If you want to make a vegan dish, add almond milk instead of milk and avoid the cream. This also tastes good.
Garlic may be added for the curry. I have not added. Use ginger garlic paste and saute.
Palak Kofta Curry
Evergreendishesdev
Palak Kofta Curry
Palak kofta curry is a tasty accompaniment from North Indian cuisine. Guilt free, melt in the mouth koftas are dunked in a spinach gravy, makes a tasty treat with any meal.
Blanch the spinach leaves, keep aside a few for koftas.
When cool grind it to a paste.
Take oil in a pan, add ginger, saute for a while, then add onions.
As the onions turn pale pink, put the spinach puree. Allow to boil.
Add milk, coriander powder, red chilly powder, garam masala powder and salt.
Lastly, add the cream, let cook for sometime.
To make koftas
Take a bowl and mash the potatoes
Add finely chopped onion, spinach and coriander leaves to it.
Grind the ginger and chilli together.
Mix all the spice powders along with salt and bread to it.
Knead well.
Make flat balls and keep it aside.
Make a paste of cornflour.
Dip the balls in it and shallow fry on a skillet.
To serve:
Put the koftas in the gravy and serve immediately.
HAPPY TO HAVE YOU AND DO ENJOY OUR AWESOME DINNER PARTY .
This was one of the first few posts that I wrote in the beginning. I have joined a group Foodies_Redoing Old Post and thus I am updating one post with better pictures every fortnight. Sending this to Foodies_Redoing Oldpost 7
If you ever make Palak Kofta recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.
Dal is essential in Indian cooking and forms the main course of our meal. This is an accompaniment of the traditional kind, to those who love the southern style of cooking. This dish is always liked by the older members of the family as it is passed through generations.
The ingredients that you need are:
turdal cooked 1 cup
tomatoes 3
chilli powder 1tsp
sambar powder 1tsp
tamarind pulp a small cup
salt to taste
oil 2tsp
mustard seeds 1/2 tsp
asafoetida 1/4 tsp
turmeric powder 1/4tsp
relished by all
Method :
Wash and cut the tomatoes.
Take oil in a pan and add the mustard seeds. As they crackle, add the asafoetida,turmeric powder and tomatoes and salt. Sprinkle some water and close the lid.
When done,add the cooked dal to it. Let boil.
Now add the tamarind pulp,sambar powder and chilly powder to it. Keep on a low flame and simmer for five minutes.
Serve hot with rice.
Handy hints:
Tamarind pulp is extracted by soaking the tamarind in water for sometime.
Tur dal is evenly cooked by adding some turmeric powder to it.
Cabbage pakoda are crispy and tasty. They are ideal with a hot cup of tea. It is vegan, no onion garlic dish. It is ideal to serve with a festive platter.
A typical South Indian platter consists of a payasam, chutney, pickle, two kind of stir fry, dal made with green leaf or sambar, rasam, sweet such as holige with a dollop of ghee, or any other kind, lemon rice and fritters as bhajiya along with papad. The meal ends with curds rice.
Cabbage pakodas are crispy and tasty. They are vegan and may be made as gluten-free by opting out asafoetida. You may also use a gluten-free asafoetida..
To make good pakodas, use a cabbage that is green in colour. Shred the cabbage finely. You may add a little bit of cumin or ajwain. They not only lend a good flavour but also aid in digestion.
platter of cabbage pakoda
Cabbage Pakoda Recipe :
Ingredients :
1 small cabbage
1 cup gram flour
1 tablespoon rice flour
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
salt to taste
1/2 bunch coriander leaves
Method :
Cut the cabbage finely into long slender shredding. Immerse in cold water and put it in a colander.
Take a wide bowl, add the cabbage and salt and keep it aside for ten to fifteen minutes.
After sometime remove the cabbage from the water and put it in a colander for sometime.
Now, put it in a bowl and add salt to it. Keep it aside for fifteen minutes.
Now, add chilly powder, turmeric powder and asafoetida to it. Mix it. Add gram flour and rice flour. Mix well.
Heat oil in a pan. Take small ball of the mixture and slowly let some into the pan. Put around eight to ten (depends on the size of the frying pan)
Deep fry on moderate heat. After sometime, turn it to the other side. Once it is done, remove them on a plate with tissue paper.
Repeat for the rest of the batter.
cabbage pakoda
About the event :
An old post got a makeover, sending this to Foodies_Redoing Old Post No 174. Participating after a long time, an old post got updated on 24/4/2026.
Subscribe to get an e-book of handyhints for free !If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.
Onion chutney makes a tasty accompaniment with many dishes as dosa and chapathi.
Our food looks awfully dull with the usual or the not so desirable accompaniments. Tasty side dishes makes the meal interesting and palatable. Here is another kind of chutney with onion that you can prepare with dosa or chapati.
Onion Chutney Recipe
Ingredients :
fresh grated coconut 1 bowl
onions 2
green chillies 5
coriander leaves a small quantity
salt to taste
tamarind pulp 1 tsp
dalia split 1 tbsp
For the seasoning :
oil 2 tsp
mustard seeds 1/2 tsp
asafoetida 1/4 tsp
turmeric powder 1/4 tsp
a few curry leaves
urad dal 1/2 tsp
food seems to be at its best
Method : Take a little oil and roast the green chillies. Grind all the ingredients together with a little water. Remove it in a bowl. Make seasoning and add to it. Here is the other variety of chutney which you can make along with one. Happy cooking. If you make Onion Chutney, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.
Our cooking is influenced from northern states. We adhere their style in daily dishes and thus it seems to have become a part of us. This dish can be served both with rice and chapati .
INGREDIENTS :
tur dal 1 cup
tomatoes 3
red chilli powder 1 1/2 tsp
ghee 1tbsp
salt
cumin 1tsp
mustard 1/2 tsp
asafoetida 1/4 tsp
turmeric powder 1/4 tsp
an all time favourite
METHOD :
Cook the lentil in the pressure cooker. Take a wok and add the ghee. Make the seasoning with cumin,mustard, asafoetida and turmeric powder. Add the tomatoes and salt with some water. allow to cook. Now add the chilli powder and boil for some time. Add the cooked dal to it. Let boil. Serve garnished with coriander .
Evergreendishesdev
Dal, north indian
Dal is one of the essentials of Indian menu. North indian dal is tasty and pairs well with both rice and chapati.
Cook the lentil in the pressure cooker. Take a wok and add the ghee. tomatoes and salt with some water. allow to cook. Now add the chilli powder and boil for
Take a wok and add the ghee. Make the seasoning with cumin,mustard, asafoetida and turmeric powder. Add the tomatoes and salt with some water. allow to cook.
Now add the chilli powder and boil for some time. Add the cooked dal to it. Let boil. Serve garnished with coriander .
