A recipe for passion is always simmering !
Kadalai Paruppu Kuzhambu – கடலைப் பருப்பு குழம்பு – Channa Dal Gravy – Side dish for Idli Dosai Chapati – Bengal Gram Lentil Curry – Easy vegetarian Side dish – Veg Gravy Recipes – This is one fine recipe from our family recipe collection… not a regular but one gem of a dish which i adore… normally we cook this with…
Lunch Idea / Vegetarian Lunch Menu / Lunch Dinner Menu 13 – South Indian Lunch Menu / Easy Lunch Ideas / Simple lunch Ideas / Dal Tadka / Carrot Fry / Egg Omelette / Muttai Omelet / South Indian Muttai Omelette / Coconut Burfi / Dal Fry / Weekend Lunch Menu / Meal Planning / Non-Vegetarian Lunch Menu Today’s menu is…
Side for Dosa made from Channa Dal
Masala Vadai takes a healthy transformation in this recipe. Bengal gram / Kadala Paruppu is teamed with broccoli to make this crispy snack. You can either fry them in the form of fritters or vadai shaped. Either way this recipe will bend to your needs to make you a broccoli addict.
Broccoli Fritters / Broccoli Vadai / Broccoli Paruppu Vadai / Aama Vadai / Dal Vadai / Dhal Vadai / Lentil Vadai / Fritters
Kale is one tough leafy vegetable with woodsy stalks and chewy leaves similar to Murungai Keerai, leaving us with few recipe options. Cooking this with lentils was considerably easy for intake with minimal effort. Tried this with Bengal gram, following traditional kootu preparation and had no problem with picky eaters. Fresh kale (green or purple) belong to the Wild cabbage / Broccoli family, rich in anti-oxidants with high nutrition content. These type of veggies usually get a red carpet welcome in my kitchen and will be honoured with lentil studded crown.
Soak 1 glass of channa dhal & 1 glass of moong Dhal for 3 to 4 hours or overnight. Drain the water and grind into a rough paste along with sufficient salt. Avoid adding water. But, if you cant grind without it, add very little water. The paste should be ROUGH. Grease a dish. Add the thick batter into the dish and steam it in pressure cooker for 15 minutes. (Ensure not to put the whistle – should just steam like how you do for Idlis).
Paruppu Usili is a South Indian dry lentil curry preparation. Paruppu ~ lentil, Usili ~ Crumbled is teamed with Asparagus to form a scrumptious poriyal. Asparagus ??? quite a scary veggie for first timers to inculcate in Indian cooking. But trust me… it tastes pretty decent compared to Broccoli. In my opinion, fresh raw asparagus tastes like raw peanuts (crunchy and munchy) and cooked tastes somewhere between soft green peas and beans.
Masala Vadai is a popular deep fried snack from Tamil Nadu also known as Paruppu vadai. This is either made with single lentil or combination of lentils. We at home, make it purely with Bengal gram and call it as Masala Vadai and the one made with multiple lentils are termed as Aama Vadai. These vadais with crispy exterior and soft interior can be served as an appetizer, evening snack or in general would suit for any occassion.
