Evergreendishes

Tag: accompaniment

  • Moong dal salad | koshambir recipe

    Moong dal salad | koshambir recipe

    Moong dal salad is a healthy salad to serve in any meal. It is usually made during festivals and ceremonies in South India. It is commonly known as hesaru bele kosambri. 

    Salads form an important part of our diet. Here I have used moong dal to make it. This version is called as moong dal salad or koshambir and is made during festivals and functions. It is served to ladies during haldi kumkum. One can make it as an accompaniment with rice or chapati.

    In South India, it is customary to have a salad, chutney, gojju and palya (stir fry ) along with dal and rasam during festivals and ceremonies. Sweets and savoury snacks as ambode are the main attraction. Salads are usually made of either moong dal or bengal gram. Here is the moong dal salad recipe for you which we frequently make at home. 

    INGREDIENTS:

    • 1 cup moong dal
    • 1 teaspoon bengal gram
    • 1 big cucumber
    • 2 teaspoon oil for seasoning
    • 1/4 teaspoon mustard seeds
    • a pinch of asafoetida
    • a few curry leaves
    • 2 green chilly
    • 1 cup fresh coconut
    • salt to taste
    • 1/2 lemon
    moong dal salad
    moong dal salad

    METHOD :

    • Soak moong dal and gram dal in water for half an hour.
    • Remove the skin of big cucumber and cut it into small pieces.
    • Drain the water from the dal and put it in a colander for ten minutes.
    • Later, put in a bowl and add cucumber, salt  and grated coconut to it.
    • Make seasoning and add to it.
    • Add a dash of lime juice to it.
    • Serve as an accompaniment or binge as a snack.

    Tips :

    Cucumber used is the long variety. Remove the edges and rub well in circular motion. Then peel the skin. Use the seeds if they are tender. Otherwise, discard them. 

    Here are a few of my festive recipes

    Lemon rice, Beans stir fry, Masala Bhath, Shenga holige, Appi payasa, Cabbage pakoda

    moong dal salad
    Evergreendishesdev

    Moongdal salad koshambir recipe

    5 from 4 votes
    Moong dal salad is usually prepared during festivities in South India. It is tasty to have as a light snack.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 10 minutes
    Total Time 40 minutes
    Servings: 4 people
    Course: Salad
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup moong dal
    • 1 teaspoon bengal gram
    • 1 big cucumber
    • 2 teaspoon oil
    • 1/4 teaspoon mustard
    • a pinch of asafoetida
    • 1/8 teaspoon turmeric powder
    • 2 green chilly
    • a few curry leaves
    • salt to taste
    • 1/2 lemon
    • 1 cup fresh grated coconut

    Method
     

    1. Wash both the dals and soak them in water for half an hour.
    2. Drain the water and put in a colander.
    3. Peel the skin of the cucumber and cut into small pieces.
    4. Take a small pan and make the seasoning. Put the oil and the mustard seeds. as it crackles, put the green chilly, asafoetida, turmeric powder and curry leaves.Keep it aside.
    5. Put the dal and cucumber in a bowl. Add salt and coconit to it. Put the seasoning and mix it. Finally, add lime juice to it.

     

    Check the video: 

     

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    moong dal salad or koshambir as it is called garnished with fresh coconut
    moong dal salad

  • Stuffed Bhendi

    Stuffed vegetables make great accompaniments. Although ,they involve  a lot more efforts ,it is worth it. Stuffed bhendi is tasty and can be prepared for lunch.

    Bhendi or ladies finger ,popular as okra to many is extensively used in our daily cooking. It is a wonderful vegetable filled with pyridoxine,minerals as vitamin A,B ,C and K also iron, manganese  and potash. It is suggested that one needs to include more of this veggie in their diet to prevent alzeihmers. It  is low in calorie and ideal for those with diabetics . Try to include in different. Here is the recipe of stuffed bhendi for you.

    Ingredients:

    A) To make you need

    • bhendi or ladies finger 1/2 kg
    • oil

    Choose tender and small garden fresh  bhendis for this vegetable.

    B)  To be ground to a paste:

    • onion 2
    • tomato 1
    • ginger 1/2 inch
    • green chilly 2
    • coriander 1/2 bunch
    • cumin 1/4 tsp
    • chilly powder 1 tsp
    • fresh coconut 1bowl
    • salt

    stuffed okra

    Method :

    • Wash the okra and pat dry.
    • Trim the edges
    • Make a slit in the centre with a sharp knife.
    • Grind all the ingredients to a fine paste.
    • Slowly fill into it . Take care, as you may break open it further.
    • Keep aside.
    • Repeat for all the bhendi
    • Heat oil in a kadai.
    • Slowly add the stuffed bhendi and let cook on a slow flame.
    • Saute once in a while,lest they do not mess up.
    • Add the remaining paste.
    • Cook for five more minutes.
    • Remove from fire, serve with chapati or roti.

    DSC01786

    bhendi trimmed

    DSC01784

    bhendi slit

    ground paste

     

    DSC01797

    stuffed with the paste

    stuffed bhendi

    stuffed bhendi

    Related post of capscicum can be found here :

    https://evergreendishes.com/2014/05/30/stuffed-capscicum-microwave-cooking/

    I found on my blogging friend VidyaLakshmi Chandrahasa’s  website www.akshaypatre.com the  kind of vegetable that we usually make and thought of sharing it here :

    http://www.akshaypatre.com/2013/08/bhende-sukke-bendekayi-palya-okra.html

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    HAPPY COOKING

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  • Dal, the southern style

    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 

    dal southern style
    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.

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  • Onion Chutney

    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

    onion chutney
    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.

  • Dal with green leaf / Muddipalya

    Dal with green leaf / Muddipalya

    Dal with green leaf / muddipalya is the staple food of many people in South India. It is usually served with steamed rice.

    Dal with green leaf makes a good accompaniment with any meal. Tur dal cooked with green leaf vegetables is healthy and makes one of the cherished  south indian meals. It is popular  as “pappu” in Andhra while in Karnataka it is known as “muddipalya” . Our meals seems to be highlighted by a variety of green leaves as spinach, methi  or many others which are abundantly available. This is the recipe from the state of Karnataka.

    This is one of the daily essentials in many parts of South India. This dal and rasam are usually cooked simultaneously in most households. 

    INGREDIENTS :dal with green leaf/ muddipalya

    • tur dal 1 cup 
    • spinach  1 cluster
    • methi 1 cluster 
    • green chillies 4
    • oil 2 tbsp
    • mustard seeds 1 tsp
    • asafoetida a pinch
    • turmeric powder 1/4 tsp
    • tamarind  a lemon size
    • salt to taste
    • sambar powder 1 tsp
    • mustard seeds 1 tsp
    • asafoetida a pinch
    • turmeric powder 1/4 tsp
    • tamarind  a lemon size
    • salt to taste
    • sambar powder 1 tsp 
    •                      
    • METHOD :Cook tur dal in pressure cooker. Cut the stalk of the green leaves and chop them finely. Put them in salt water for sometime. Heat oil in a kadai and make the seasoning with mustard, asafoetida, turmeric and green chillies. Add the green leaves and salt, mix and let cook for sometime. Then add the cooked dal and mix well. Let boil for sometime. Then, add the tamarind pulp  and sambar powder and allow to  simmer on low flame for five minutes. Serve with hot rice or jowar roti.

      Print Recipe
      Ingredients Method

      Ingredients
        

      • 1 cup tur dal
      • 1 cluster spinach
      • 1 cluster fenugreek leaf
      • 4 green chilly
      • 2 tablespoon oil
      • 1 teaspoon mustard seeds
      • 1/4 teaspoon asafoetida
      • 1/4 teaspoon turmeric powder
      • lemon ball size tamarind
      • salt to taste
      • 1 teaspoon sambar powder

      Method
       

      1. Cook tur dal in pressure cooker. 
      2. Remove the stalk of the green leaves and cut them finely. Keep them in salt water for sometime.
      3. Heat oil in apan, add the mustard, asafoetida, turmeric, green chilly and salt. Let cook for sometime. 
      4. Add the cooked dal to it. MIx well and let cook on a slow flame for dometime. 
      5. Add the tamarind pulp and sambar powder to it. Mix and simmer for for five minutes. 
      6. Serve with hot steamed rice. 

       

    About the event:

    This post is part of the event Foodies Redoing Old Post_26, where a group of bloggers work on an old post every fortnight. I have changed both the text and pictures. The old posts were lost with time, this is like giving a breath of fresh air to them. Moreover, there is a sea-change in the way we do our work with time, isn’t it ? Do you want to be a part of it? 

     

    dal with green leaf / muddipalya

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  • Dal,the northern style

    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

    dal.the northern style
    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.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: daily cooking, healthy, Main Course
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1 cup tur dal
    • 3 tomato
    • 1.5 teaspoon red chilli powder
    • 1 tablespoon ghee
    • salt to taste
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    Method
     

    1. 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 
    2. 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. 
    3. Now add the chilli powder and boil for some time. Add the cooked dal to it. Let boil. Serve garnished with coriander .

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  • Masala wada / Ambode /

    Masala Wada is a popular dish from Karnataka. It is usually served during festivals as part of the festive platter. It is commonly called as Ambode in Kannada.

    INGREDIENTS :

    • 1 cup bengal gram 
    • 1 teaspoon rice flour 
    • 4 green chillies 
    • 1/4 teaspoon cumin seeds 
    • 1/2 inch ginger 
    • coriander leaves finely cut
    • curry leaves ( tear them)
    • salt
    • oil for frying

    DSC01723

     

     

    METHOD :

    Soak bengal gram for one hour. Grind coarsely along with green chillies,cumin  and ginger. Add salt, coriander leaves and curry leaves. Mix well. Heat oil in a kadai. Make small wadas  between palm and slowly let them in the oil. Fry until golden in colour. Serve hot .

    handy hint : Add little water while grinding the dal. Use the soaked water to grind it. Wadas made thin are crisper while those made slightly thick turn to be soft.

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  • Menthe Kadabu | Karnataka recipes

    Menthe Kadabu | Karnataka recipes

    Menthe Kadabu is a traditional recipe from Karnataka. It makes a good menu for lunch. Small, flattened discs of wheat flour are fried and sauted in a seasoning of fenugreek leaves, garnished with coconut.

    I attribute my cooking skills to my mom and mother in law and indebted to them. Both,  have been good cooks during their hay days and give good guidance.

    Methi or fenugreek leaves are extensively used by me. I like the pungent taste that it gives besides the nutrition.Here is one such kind where methi leaves are tossed in flattened puris. It is known as” menthe kadabu” in kannada.  I am sure  that you will love this recipe. Do let me know.

    methi delight
    methi delight

    INGREDIENTS :

    A  for the flattened puri or kadabu :

    • wheat flour 2 cups
    • chilli powder 1/2 tsp
    • salt
    • turmeric powder
    • asafoetida
    • rice flour 1tsp

    B   for the seasoning :

    • fenugreek leaves 2 bowls
    • chilli powder 1tsp
    • fresh coconut 1/2 bowl
    • oil for seasoning
    • cumin seeds 1/2 tsp
    • asafoetida
    • turmeric powder
    • salt

    Method :

    A  to make kadabu or flattened puri

    Mix the wheat flour with all the given ingredients into a thick dough. Keep aside for sometime.

     

    DSC01820

    Then, take a small ball and flatten between palms. Keep aside.

    Heat oil in a kadai and fry them. Keep aside.

    DSC01825

    B   For the seasoning :

    Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

    methi delight
    methi delight

     

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    methi delight
    Evergreendishesdev

    Methi delight / menthe kadabu

    Methi delight or menthe kadabu makes a tasty dish, serve it for breakfast or with the lunch. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 30 minutes
    Course: Breakfast, lunch, weekend
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    For the flattened puri /kadabu
    • 2 cups wheat flour
    • 1 teaspoon rice flour
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • salt to taste
    • water for kneading
    For the seasoning
    • 2 cup fenugreek leaves
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1 teaspoon chilli powder
    • 1/2 bowl fresh coconut
    • salt to taste
    Other ingredients
    • oil for shallow frying

    Method
     

    To make the flattened puri / kadabu
    1. Mix all the ingredients into a stiff dough. Keep it aside
    2. Take a small piece of the dough, flatten between palms and keep aside on a plate. Repeat for the rest of the dough.
    3. Heat oil and fry them. 
    To make the seasoning
    1. Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

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  • Dal with Methi Stir fry / Bele Palya

    Dal with Methi Stir fry / Bele Palya

    The semi cooked tur dal with methi leaves and onion makes a good accompaniment with chapati or jowar roti. . It is one of the dishes which has been cooked since ages and is still prevalent, because of its good taste. More over,it is easy to cook and needs no much organising.

    dal with methi stir fry
    dal with methi stir fry

    DAL WITH METHI STIR FRY

    INGREDIENTS:                  

    • 1 cup turdal            1 cup = 150 ml 
    • 2 clusters of methi or fenugreek leaves
    • 2 onions finely cut
    • 4 green chillies
    • 1 tsp of cumin seeds
    • 1 tbsp of oil
    • asafoetida
    • mustard seeds
    • 1/4 tsp of turmeric powder
    • salt

     

    METHOD:

    1. Cook the tur dal in an open vessel. We need a semi-cooked dal of around 70%
    2. Cut and wash the methi leaves.
    3. Make the seasoning with cumin and  green chillies.  Add onion to it. Saute for a while, put the onions. 
    4. Drain the cooked dal and keep it aside.
    5. Put  the cooked dal to it. Add salt and mix well. Simmer for some time.

    Take a tip:

    • The drained water of tur dal is rich in nutrients. It can be used for making rasam.
    • A few cloves of garlic may be added to it.
    • If you want it spicy, add two more green chillies.

    About the event:

    This is an old post, in fact one of the first few posts that I wrote when I started my blog. Sending this to Foodies_Redoing Old Post 35, a fortnightly event, we work on an old post by changing the pictures or text. Here, I have put new photos and edited the post also.

    dal with methi stir fry
    Evergreendishesdev

    Dal with methi stir fry / Bele Palya

    Semi cooked dal with methi leaves and onion makes a good accompaniment with chapati and jowar roti. It is a traditional dish from North Karnataka.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: dinner ideas, lunch
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup turdal
    • 2 clusters of methi or fenugreek leaves
    • 2 onions finely cut
    • 4 green chillies
    • 1 tsp of cumin seeds
    • 1 tbsp of oil
    • asafoetida
    • 1/2 tsp mustard seeds
    • 1/4 tsp of turmeric powder
    • salt

    Method
     

    1. Cook the tur dal in an open vessel. We need a semi-cooked dal of around 70%
    2. Cut and wash the methi leaves.
    3. Make the seasoning with cumin and  green chillies.  Add onion to it. Saute for a while, put the onions.
    4. Drain the cooked dal and keep it aside.
    5. Put  the cooked dal to it. Add salt and mix well. Simmer for some time.

    Notes

    The drained water of tur dal is rich in nutrients. It can be used for making rasam.
    A few cloves of garlic may be added to it.
    If you want it spicy, add two more green chillies. 

    Pin it for later:

    Dal with Methi Stir Fry
    Dal with Methi Stir Fry

     

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  • Vegetable Curry

    Vegetable  Curry is the accompaniment used with jeera rice. It can be used with  nan and rotis too. I have tried various kinds but this one is the tastiest, hence I am sharing this one with you.

    The ingredients that you need  for the curry are:

    • 1 bowl of assorted veggies as beans,carrot,peas and potato
    • oil
    • salt

    To be ground to a paste :

    • 1 onion
    • 2 tomatoes
    • 1 bowl of fresh grated coconut
    • 2 cloves
    • 2 cardamom
    • 1 green chilli
    • coriander leaves
    • a small piece of cinnamon
    • 2 cloves of garlic
    • 1 tsp chilli powder

    DSC01568

    Procedure:

    1. Boil the veggies and keep them aside.
    2. All the nine  ingredients to be grinded to a  fine paste.
    3. Take oil in a wok, add the ground paste and fry for sometime.
    4. The colour changes gradually and the  oil leaves at the side of the wok.
    5. Now add the boiled veggies along with the  water. All the nutrients will be lost if you throw away the water.
    6. Add salt and cook for sometime.
    7. Serve with jeera rice or any kind of roti.

    Evergreendishesdev

    Vegetable Curry

    Vegetable curry is a delicious side dish used with pulav, jeera rice and biryani.
    Print Recipe
    Course: lunch
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 bowl of assorted veggies as beans carrot,peas and potato
    • oil
    • salt
    • To be ground to a paste :
    • 1 onion
    • 2 tomatoes
    • 1 bowl fresh grated coconut
    • 2 cloves
    • 2 cardamom
    • 1 green chilli
    • coriander leaves
    • a small piece of cinnamon
    • 2 cloves of garlic
    • 1 tsp chilli powder

    Method
     

    1. Boil the veggies and keep them aside.
    2. All the nine  ingredients to be grinded to a  fine paste.
    3. Take oil in a wok, add the ground paste and fry for sometime.
    4. The colour changes gradually and the  oil leaves at the side of the wok.
    5. Now add the boiled veggies along with the  water. All the nutrients will be lost if you throw away the water.
    6. Add salt and cook for sometime.
    7. Serve with jeera rice or any kind of roti.