Side dishes for Chappati/Dosa etc.,

Curry Leaves & Onion Chutney

Ingredients

Curry leaves - 1 bunch
Onion - 2 medium size
Tomato - 1 large size
Red chilies - 2 or 3
Tamarind - a small piece
Oil - 2 tea spoon
Mustard seeds - half teaspoon
Urad dal - half teaspoon
<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1lace>Bengal</st1lace> gram - half teaspoon
Salt as per taste


Method

Heat oil in a pan.
Add mustard seeds, wait until it splutters then add urad dal & bengal gram.
Add the chopped onions & green chillies, fry until golden brown.
Add the tomatoes and tamarind and continue to stir.
Now add the curry leaves and stir-fry for 5-7 minutes.
Leave it to cool & then grind.
Serve with idli, dosa or hot steaming rice.

 

Coriander/Cilantro Chutney

Ingredients

1 bunch of coriander
1 garlic clove (optional)
Hand full of peanuts (fresh)
(Finally crushed, this is optional)
Few drops of lemon juice
2 Red chilly
1 Small piece of Ginger
Salt to taste


Method

In blender, mix above ingredients to a fine paste, only few drops of water can be added.

But lemon juice should do the job.

Serve with dosa/idly/chappati etc.,

 

Garlic/Lahson Chutney




Ingredients

20 cloves fresh garlic
2 teaspoons of chilli powder (or according to taste)
1/2 teaspoon of salt (or according to taste)
2 teaspoons of vegetable oil


Method

Peel and grind the garlic until it is a paste.
Add the chilli power, salt and oil to the garlic.
Mix again thoroughly.
In a pan pour the oil and put this paste.
Fry well and remove when oil comes out of the mixture.
Enjoy the chutney in a variety of ways! Innovation is the answer!

 

Hi Malathy,

Thank you very much for your Complements. And I am very glad that your family members liked the dish.

 

Dal Makhani



Ingredients

1/2 Black udath dal
1 onion grated
2 green chillies sliced
1/4 tsp. ginger grated
1/2 tbsp. coriander finely chopped
1/2 tsp. cumin seeds
1/4 tsp. red chilli powder
3-4 tbsp. butter
salt

Method

Mix and wash dal well. Soak for over night.

Pressure cook till soft but not overcooked. (Approx. 3 whistles)

Mash a little with the back of a spoon, while hot.

Heat butter in a deep pan. Put cumin seeds.

Add onion, ginger and green chilies.

Stir fry till soft; add masalas (red chilies and salt) and dals, mix well.

Bring to a boil. Simmer for 3-4 minutes.

Garnish with chopped coriander and lemon juice.

Serve hot with rice, rotis, etc.

 

Sweet and Sour Dal


Ingredients

1 cup toor dal 1/2 tsp.
Dania (coriander seed) powder
1 tbsp. mint leaves finely chopped
1/4 tsp. garam masala
1 tbsp. coriander leaves finely chopped
2 pinches asafetida
1 stalk curry leaves
Salt to taste
1 tbsp. broken jaggery
1/2 tsp. each cumin & mustard seeds
3 tbsp. tamarind water / ½ sp. Puli paste
2 tbsp. ghee
3 green chilies
5 cups rice starch water or water
1" piece ginger
1 tsp. red chilly powder
1/4 tsp. turmeric powder

Method

<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1:State><st1lace>Wash</st1lace></st1:State> and pressure cook dal in two cups water.
Cool, remove, drain and keep aside the top water of dal.
Remove two tbsp. Thick dal and keep aside.
Beat the remaining dal with a hand whipper, adding the water that was kept aside.
Crush the green chilly and ginger together.
Make a paste of all the dry powders in 1/4 cup water.
Keep aside.
Heat ghee in a pan and add the seeds.
Add ginger garlic and stir.
Add asafetida, mint, masala paste and stir for a minute.
Add jaggery, tamarind water and stir.
Allow to cook for 2-3 minutes. Add beaten dal.
Boil for 6-7 minutes.
Check taste for salt and spiciness.
Garnish with chopped coriander.
To be served with hot steamed rice.
To serve, place one serving of rice on a plate with 2 tea sp. Ghee and dal.
Or serve with chappati.
Children will like this dal.

 

Toor Dal



Ingredients

1 cup toor dal
2 1/2 cups water
1 tsp. red chilly powder
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
Salt to taste
1/4 tsp. garam masala (optional)
2 pinches asafetida
1 tsp. chopped tamarind
1 tsp. jaggery crushed
1 tbsp. ghee
1/2 tsp. each cumin and mustard seeds
1 stalk curry leaves
1/2 tomato chopped fine
1 tbsp. chopped coriander

Method

<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1:State><st1lace>Wash</st1lace></st1:State> and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal.

Beat the dal with a hand beater till smooth. Keep aside.

Make a thin paste of the dry spice powders and salt and 1/2 cup water.

Heat ghee in a saucepan, add the seeds to splutter. add tomatoes and curry leaves.

Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and
jaggery.

Stir for a minute more. Add dal and stir. Add water.

Bring to boil and simmer on low for 7-8 minutes.

Garnish with chopped coriander.

Serve piping hot with steamed rice and papads.

 

Dal Palak



Ingredients

1 cup tur dal (wash it and soak it for1-2 hr with hot water)
1 cup spinach leaves; wash it and chopped it
2 table spoon of lime juice
1 tomato; finely chopped
2 table spoon oil
1 onion; finely chopped
1/2 tea spoon cumin seeds
1/2 tea spoon ginger garlic paste
Pinch of asafetida
1 tea spoon red chilly powder
2 green chilies; finely chopped
1/2 tea spoon turmeric powder
Salt to taste
1 tea spoon coriander powder


Method

Take a vessel and cook tur dal in it.

When it cooked 3/4 then add spinach leaves, onion, tomato, salt, turmeric powder, ginger

garlic paste and asafetida.

Now cook all the things till they are cooked completely.

In a frying pan heat the oil and add the other ingredients (except lime juice) and pour it

over cooked dal.

Now add lime juice in it and mix it well.

Serve hot with chapatti or rice.

 

Tomato Dal


Ingredients:

1cup uncooked toor dal

For the Seasoning:

4 med sized tomatoes-chopped
1green chilly-sliced Coriander leaves-finely chopped
1 tsp mustered seeds
1 tsp urad dal
1 tsp cumin seeds
1/2 tsp turmeric powder
A few curry leaves
1/2 tsp asafetida 2 tsp oil
Salt to taste


Method

Clean the dal, add required water, turmeric powder and the asafetida and pressure cook the dal.

In a pan, heat 2 tsp oil and add to it the mustard seeds, urad dal and the cumin seeds.

When the dal turns brown and the mustard seeds begin to splutter add the curry leaves,

tomatoes and green chilly.

Cover and let it cook well till the tomatoes are soft and almost mashed-up.

Add the cooked dal and mix well.

Remove from fire and garnish with chopped fresh coriander leaves.

Serve hot with plain rice or phulkas.