Yellow squash belong to the Gourd family or categorized under Summer squash varieties. These fruits are sweet mild in flavour with soft flesh and tender skin and are quite versatile for any preparation. Here is simple dal recipe using this.
1. Toor Dal – 1 cup
2. Yellow squash – 1
3. Onion ( chopped) – 1
4. Tomato (chopped) – 1
5. Ginger (finely chopped) – a little
6. Green chili (slit open) – 7
7. Turmeric – 1/4 tsp
8. Asafoetida – 1/4 tsp
9. Mustard – 1/2 tsp
10. Cumin seeds – 1/2 tsp
11. Dry red chili (for tempering) – 2
12. Curry leaves
13. Salt to taste
14. Oil /ghee
1. Soak Toor dal for atleast 1/2 hour, wash and drain.
2. Wash the squash, lightly scrape the skin (optional), chop them into big cubes.
3. Combine soaked toor dal, chopped onions, tomatoes, slit open green chili, cubed squash, turmeric, salt and 2 cups of water.
4. Pressure cook upto two whistles and let the steam release completely.
5. Heat up oil / ghee in a small pan, splutter mustard, cumin seeds, dry red chili and curry leaves. When the sizzle stops sprinkle asafoetida and add the chopped ginger. Temper the cooked dal with the toasted spices and serve with rice topped with ghee.
Just to Share with you…..
In US almost all grocery shops have this Brussel Spouts. When I saw this I was surprised to see this mini cabbage. I slitted this veggie and used this in curry just like we do for enna kathirikkai kulambu. It was ok. Since I didn’t like this much I stopped buying this. Almost after two years I bough this again and tried this Poriyal. It is very good. It can be eaten as side dish or can be mix with rice too.
Brussels sprouts Poriyal
1. Brussels sprouts - 6
2. chopped onion – 1/4 cup
3. slitted green chillies – 5
4. Peanut – 2 tsp
5. roasted canna dal – 1 tsp
6. Mustard – 1/4 tsp
7. curry leaves, coriander leaves as needed
8. oil – 2 tsp
9. turmeric powder – pinch
10. salt as needed.
1. Heat oil in pan and add mustard. When it cracks add curry leaves.
2. Add onion , green chillies and fry well.
3. Add chopped brussel sprouts, pinch of turmeric powder and salt. Mix every thing well.
4. If needed sprinkle little water and let it cook.
5. Dry grind peanuts and roasted channa dal to get dry powder .
6. Add this powder to the veggie once it is completely done and dry.
7. Garnish with coriander leaves (optional).
Just to share with you……..
Last week my mom and dad went to Salem house. I called my mom two days back she told one of our neighbour in Salem (Selvi amma) gave her Kuchikizhangu vadai and it was good. So far I know only we can make chips with Kuchi Kilangu or we can boil and temper it and eat. I asked my mom whether she got that recipe from her. My mom told it is exactly same like paruppu vadai alongwith grated and grinded kuchi kilangu. After that my mother-in-law who is with me now told that her mother-in-law makes kuchi kilangu vada by grinding rice and kuchikilangu together. I will post that type of vada soon. Since yesterday was our 9th wedding anniversary I made Kuchikilangu dal vada.
This Kuchi kizhangu vada is also called as follows.
Maravalli kilangu vadai
To find out the correct english name for kuchikilangu I searched and I got some interesting new about this kuchikilangu. Below is the information which I got from internet. Just like potato, maize and chillies, cassava too is an import to the rest of the world, a gift by Portuguese sailors who brought it from Brazil to Africa and Asia. Within centuries, it replaced traditional African crops as Africa’s most important food crop, and has come to be called “Bread of the Tropics” and when disease strikes it, it hits the health and livelihood of millions of people.
Kuchikilangu known as Cassava is eaten in many parts of India. We call it Kuchi Kizhangu or Maravallli Kizhanguin Tamil, Kappa in Malayalam, Kavva pendulum in Telugu, Mara Genasu in Kannada and Simla Alu in Hindi. Its powdered form is tapioca, and when it is made into pearls, we call it sago, sabudana or Jawwarisi, and make sabudana vada, upma, payasam and so forth.
Kuchi kizhangu vada
1. Channa dal – 1 cup
2. Grated Kuchi kilangu – 1 cup
3. Ani seeds/Sombu - 1 tsp
4. Ginger - very little
5. Green chilles - 4
6. Curry leaves
7. Corriander leaves
8. Onion - 1
9. Oil for frying
11. Rice powder - 3 tsp ( as needed)
1. Soak channa dal in water for 2 hours. Drain and keep aside for 5 mins. Coarse grind this dal with out adding water.
2. Take a big bowl and transfer this into bowl.
2. Coarse grind the grated Kuchikilangu with out adding even a drop of water and transfer this also into same bowl.
4. To this bowl add chopped onions, curry leaves, coriander leaves, chopped green chillies, finely chopped ginger, sombu and salt.
5. To this add 3 tsp of rice powder.
6. Mix all this well. If you still see your batter is little watery then add some more rice powder to make it really thick.
7. Take a small portion of the mixture and make small lemon-sized ball and pat it lightly on your palm and slide into hot oil and deep fry until golden brown.
Instead of green chill we can add red chill while grinding
Just to Share with you…
This year we (me and my close friends family) celebrated Pongal at my house. We had Potluck on that day. Since we planned for dinner our menu on that day was SouthIndian tiffen Items. My friend Monica bought adai which my family members liked a lot. When I asked her she told she got that recipe my her friend Kanchi. I bought this recipe from her and tried. It is very good. The speciality of this recipe is no fermentation needed. After grinding may be we can leave the batter for 30 mins if you have time otherwise you can use straight a way. I learnt Rasamalai recipe also my from friend Ramani (from scratch using Ricotta cheese) which I am going to post soon. This will a great tiffen item for kids.
1. Idli rice – 1 cup
2. Raw rice – 1 cup
3. Channa dal / Kadalaparuppu – 1/2 cup
4. Toor dhal – 1/2 cup
5. Tomato – 1
6. Red chilli – 4
7. Cumin seeds – 1 tsp
8. Onion – 1 big size
9. curry leaves and coriander leaves.
1. Soak the ingredients from 1 to 4 for 6 hours.
2. While grinding this add chopped tomato, cumin seeds, redchillies and salt.
3. Coarse grind all this. Should be like rava consistency. Fine paste won’t be good.
4. Leave this batter for 1/2 hour if you can.
5. To this batter add chopped onion, curry leaves and coriander leaves.
6. Heat Dosa tava and pour this batter. This should be like little thick dosa or oothappam.
7. Sprinkle oil and cook on both sides.
8. Taste very good when it hot.
Just to Share with you…..
This recipe I learnt from my mother-in-law. This is almost a different recipe. I hope most of you might not have tried this before. This is a typical village recipe. It tastes very good with small onions and big size brinjal. The seeds of the big brinjal gives a very good look. Here in my post I have used eggplant and big onions. The speciality of this curry is we are going to use raw puli/tamarind water.
Ingredients for Eggplant
Sutta Katharikkai curry
1. Eggplant big size – 1
2. Onion big size – 1
3. Green chillies – 10
4. Tamarind – 1 lemon size
5. Oil - 2 tsp
6. Mustard seeds – 1/4 tsp
7. Curry leaves
1. Corriander seeds - 1 tsp
2. Cumin seeds/jeera – 1 tsp
1. Cook eggplant on top of burner flame and peel the skin and mash it with hand. Another method is coat oil on eggplant’s skin and bake in traditional oven for 45 mins or until done. Peel the skin off and mash the eggplant with hand. If it didn’t get mashed properly then use blender and give 1 or 2 whisks. Be careful not to paste it. If you paste it your recipe will get spoiled. Transfer this into bowl.
2. Heat oil in kadai. Add mustard seeds and curry leaves. Add fine chopped onions and green chillies.
3. To this, add the powder made using the ingredients given under For Powder.
4. Fry all these well and then transfer all this into bowl which has mashed eggplant.
5. Take the thick tamarind extract from the tamarind mentioned and add this to bowl.
6. Add salt to taste and your curry is now ready to serve.
Tamaraind extract should be very thick like dosa batter consistency otherwise this recipe will be ruined.