Uppu Paruppu (Dev )

Uppu Paruppu: By DEV

1. Cook a cup of thoor dhal along with a1/2 tsp oil & turmeric pwd. Cook until soft & the dhal just starts to brekup. Don't let it cook too long ,or the dhal will become a paste. Mash the dhal lightly.

2. Add 1/2 medium onion chopped finely, 3 cloves garlic chopped finely, few curry leaves torn roughly,Kongu spl masala powder and salt. Cook for 5 mins. The dhal should be thick(of dosa batter consistency)

3. Switch off flame & add in chopped coriander leaves & a tbsp of ghee. Mix well. 

4. Serve with rice & more ghee if u wish. Yum. Avarakkai porial goes well with this. U can prepare he poriyal the same way as mentioned in the brinjal-potato poriyal recipe.

Adding ghee to the dhal is a must(either as the last step or while serving). Don't ever think of skipping it.

SIMPLE SPICY DAL (Kugan )

SIMPLE SPICY DAL

Ingredients:

¾ cup toor dal
¼ cup channa dal
Salt to taste

1 tbs oil
A pinch of asafetida powder
½ tsp mustard seeds
½ tsp cumin seeds
3 green chillies, slit into 4 and cut across
1 sprig curry leaves
1 big onion chopped 

1 tsp ginger paste
1 tsp garlic paste
2 red tomatoes chopped

1 tsp chillie powder
1 tsp cumin powder
¼ tsp turmeric powder
1 tbs coriander powder

½ tsp garam masala
1 tbs lime juice
1 tbs chopped coriander leaves

Method:
Soak the two dals for ½ an hour. Then pressure cook with salt and 5 cups of water,
for about 4 whistles, let the steam subside by itself. Keep aside.

Heat a pot with the oil, add in the asafetida powder. Add slso the mustard seeds.
Let it crackle, add in the cumin seeds, green chillies, curry leaves and the onions.
Sauté till the onions turn limp.

Add in the ginger and garlic paste, stir fry till raw smell goes.
Add in the tomatoes, and cook till it turns a bit mushy.
Add in the chillie, cumin, turmeric and coriander powders.

Mix well and cook for a minute. Add in the cooked dal.
See that the dal is not very thick. Add little water if you feel the dal thick.
Let it come to a nice boil, simmer for few minutes.

Now add in the garam masala powder, lime juice and cut coriander leaves.
Give a nice stir and remove from the stove.
It goes well with rice or roti.

SPINACH SAMBAR (Kugan )

SPINACH SAMBAR

Ingredients:

(A)
1 cup toor dal, soaked
5 shallots
4 pips garic smashed
2 green chillies sliced
¼ tsp turmeric powder
Salt to taste
3 cups water

(B)
2 big tomatoes quartered
1 tbs red chillie powder
3 tsp coriander powder
½ tsp roasted cumin powder
A pinch of fenugreek powder
A pinch of asafetida powder


3 cups chopped spinach

½ cup thick coconut milk

(C) 
2 tsp oil
1 tsp mustard seeds
3 dry red chillies broken
1 sprig curry leaves

Method:
In a pressure cooker add all the ingredients in (A).
Cook for 2 whistles, allow the pressure to release by itself.

Open the cover, mash the dal well, add in all the ingredients in (B).
Let it come to a boil, and the tomatoes are cooked.

Add in the chopped spinach, and cook till the spinach is cooked.
Lastly add in the thick coconut milk, switch off the stove when it starts to boil.

In a pan, heat the oil, add in the mustard seeds, red chillies and curry leaves.
Pour it over the cooked dal and spinach. Serve with rice or roti.

TOMATO PARUPPU (Kugan )

TOMATO PARUPPU

Ingredients:

1 tbs oil or ghee
½ tsp mustard seeds
½ tsp cumin seeds
¼ tsp asafoetida powder

1 onion chopped
4 pips garlic smashed
½ inch ginger, chopped fine
3 green chillies, slit into 4 and cut across
2 dried red chillies cut into pieces
1 sprig curry leaves

2 big tomatoes cut into chunks
½ tsp coriander powder
¼ tsp cumin powder
¼ tsp tumeric powder
Salt to taste

1 cup toor dal, soaked , cooked and mashed well.
1 cup of water
Little cut coriander leaves, for garnishing

Method:

Heat the ghee or oil in a wok, add in the mustard, cumin and asafoetida.
Now add in the onions, garlic, ginger, green chillies, red chillies and curry leaves.
Stir fry nicely for a minute. Now add in the tomatoes.
Give a good stir, add in coriander, cumin , tumeric and salt.

Fry for about 5 minutes, add in the cooked and mashed dal.
Add in the 1 cup of water, cook on low heat for about 10 minutes.
Remove and garnish with the cut coriander leaves.
Goes well with rice or roti.

MOONG DAL IDLI SAMBAR (Kugan )

MOONG DAL IDLI SAMBAR

Ingredients:

(A)
To Roast And Grind To Paste:
2 tbs coriander seeds
1 tbs channa dal
4 dry red chillies
1 tsp funugreek seeds
¼ tsp tumeric powder

(B)
1 cup moong dal soaked for 15 minutes
1 big onion chopped
2 tomatoes chopped
1 big potato cubed
2 green chillies slit

(C)
1 tbs tamarind paste
2 tsp jaggery
Salt to taste

(D)
2 tbs oil or ghee
¼ tsp asafoetida powder
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
2 red chillies broken
1 onion sliced

(E)
Little coriander leaves gor garnishing

Method:
Dry roast all the ingredients in (A) till golden
Cool and grind to a smooth puree by adding little water.
Keep aside.

Add all the ingredients in (B) with enough water.
Boil till the moong dal and all the veges are cooked well.
Or you can cook in a pressure cooker for 3 whistles.

Now add the ground masala (A) to the cooked dal.
Add enough water and simmer for 10 minutes.
Add in (C) jaggery, salt and tamarind paste.
Mix well and simmer for another 10 minutes.

Heat a non - stick pan, add ingredients (D) one by one.
Saute well and pour this seasonings over the sambar.
Mix well, garnish with coriander leaves.
Enjoy with your idli or dosai.

SINGAPORE UDIPI SAMBAR ( Kugan )

SINGAPORE UDIPI SAMBAR

Ingredients:

1 tbs oil
Little asafoetida 
1 tsp mustard seeds
1 tsp urad dal
1 green chillie, slit into 4 and cut across
2 sprigs curry leaves

10 shallots peeled, whole
2 drumsticks, cut into 3 inches in length
¼ tsp tumeric powder
½ cup of water

1 lime sized ball of tamarind, soaked in 1 cup of water
1 tsp jaggery
Salt to taste
1 ½ cups of water

½ cup toor dal cooked in 3 cups of water and mashed well.

Roast and grind to a paste:
1 tsp oil
1 ½ tsp coriander seeds
6 dried red chillies
½ tsp fenugreek seeds
½ tsp urad dal
2 tbs coconut grated
1 sprig curry leaves

Little cut coriander leaves.

Method:

Heat a pot with the oil, add in the tempering ingredients.
Add in the whole shallots, saute for a minute, add in the drumsticks.
Add in the water, tumeric powder and cook till just tender.

Pour in the tamarind pulp, salt to taste and jaggery.
Add in the water, lower the flame and simmer for about 10 minutes.
Add in the cooked mashed toor dal, and the masala paste.

Simmer for another 5 minutes. Add more water if you find the sambar very thick.
Boil for few minutes and remove. Garnish with cut coriander leaves.

SPICY TOOR DAL KADAYAL (Kugan )

SPICY TOOR DAL KADAYAL

Ingredients:

(A)
½ cup toor dal soaked for 20 minutes
4 ripe red tomatoes, cut into 4
3 green chillies, cut across
1 marble sized tamarind without seeds
1 tsp chillie powder
1 ½ cups of water

(B)
Salt to taste

(C)
Seasonings:
1 tbs oil
1 tsp mustard seeds
2 dried chillies broken
½ tsp cumin seeds
4 pips of garlic smashed
1 sprig curry leaves

Method:
Add all the ingredients in (A) into a pressure cooker.
Cook for about 4 whistles, off the stove and let it release the steam.
Open the cooker, add in enough salt, use a spoon or “mathu” and mash the contents well.
Heat a pan, add in the mustard seed, let it crackle well.

Add in the cumin seeds and the dry chillies.
Lastly add in the smashed garlic and saute till the garlic turns golden brown.
Add in the curry leaves, stir and remove.
Pour the seasonings on to the dal and mash again once more.
Serve with steaming rice with a dollop of ghee.

NOTE: You can even cook it in a pot without using the pressure cooker.

SPICY TOOR DAL KADAYAL

Ingredients:

(A)
½ cup toor dal soaked for 20 minutes
4 ripe red tomatoes, cut into 4
3 green chillies, cut across
1 marble sized tamarind without seeds
1 tsp chillie powder
1 ½ cups of water

(B)
Salt to taste

(C)
Seasonings:
1 tbs oil
1 tsp mustard seeds
2 dried chillies broken
½ tsp cumin seeds
4 pips of garlic smashed
1 sprig curry leaves

Method:
Add all the ingredients in (A) into a pressure cooker.
Cook for about 4 whistles, off the stove and let it release the steam.
Open the cooker, add in enough salt, use a spoon or “mathu” and mash the contents well.
Heat a pan, add in the mustard seed, let it crackle well.

Add in the cumin seeds and the dry chillies.
Lastly add in the smashed garlic and saute till the garlic turns golden brown.
Add in the curry leaves, stir and remove.
Pour the seasonings on to the dal and mash again once more.
Serve with steaming rice with a dollop of ghee.

NOTE: You can even cook it in a pot without using the pressure cooker.

SUVAI'S MOONG DAL

SUVAI'S MOONG DAL
1 cup (200 gms) moong dhal
8 cups of water (1.9 L)
3 bay leaves
1 Tbls butter (I used half)
2 1/2 tsp salt ( i used less)
2 Tblsp ghee ( I used 1 Tblspn oil)
1 tsp mustard seeds
1 tsp jeera
2 dried chillies crushed
2 tsp grated ginger
1/4 tsp perungayam ( asafetida )
1 tsp turmeric - i used 3/4
5 medium sized tomatoes washed & chopped
2 Tblspn lemon juice
1 Tblspn chopped fresh corriander leaves ( I added a little mint too )

Dry roast mung dal for 4 to 5 mins.....this should be slightly browned. Now wash this dal under running water & return to saucepan....add the water bay leaf butter & salt. Cover & cook this well over medium heat for 30 minutes or till dal is done.

In a kadai heat the oil or ghee toss in the mustard seeds....when this splutters add in the cumin seeds crushed chillies, grated ginger, asafetida, turmeric. Stir fry for about 20 seconds, then add the chopped tomatoes & turn them well for about a minute or two ( i fried this till tomatoes became a pulp ) Now add this to the boiled dhal, stir - cover & cook till fully blended. Finally add the lemon juice / corriander & mint leaves (if u want). Enjoy!
This really comes out well.....& it is pretty fast too.