Kerala Special Payiru Curry - Whole Moong Dhal Curry

 

 

 

Nool Puttu & Kerala Payiru kari

This curry has been taken by Keralites as their morning breakfast.
They Take this as a side dish for idiyapam(nool puttu),puttu , apaam It goes well with other food also.

Kerala Payaru kaRi – Whole Moong Dhal Gravy

Ingredients
Whole Moong Dal : 150 gram

Onion – 1 no

Tomato – 1 no

Green chilli (slit) – 3 nos

Ginger grated – 1 tspn

Garlic - 2 nos  (crushed)

Turmeric powder – ¼ tspn

Coconut milk powder – 1tspn

Salt – to taste

For tempering

Oil – 3 tspn ( sunflower oil or coconut oil KL Nimal Brand)

Mustard seeds – ½ tspn

Curry leaves – few

Whole red chilli – 2

Small onion – 2 nos

Method

Soak moong dal overnight, next day morning wash and drain the water.

Add 350 ml water chopped onion, diced tomato, garlic,ginger, salt green chili, turmeric,.

Dissolve coconut powder in a hot water and add it to dal 

close the cooker and leave for 3 to 4 whistles. 

Remove from the gas stove after pressure is released mash slightly with masher.

Finely, temper with given ingredients and add it to moong dal.

Note Instead of coconut powder you can use fresh coconut milk.

This Kerala Special Payiru kari goes very well with idiyappam (Spring hoppers) , Puttu, AAppam.
Linking to Annu's South Indian cooking hosted by nandoo's s kitchen
Linking to walk through memory lane hosted by Amrita
King Fish Fry with Biriyani masala
King fish roast

Karnataka Style goose berry Rice
Anchovies Gravy

Whole Moong Dhal Poli/Sweet Flat Chappati

Whole Moong  Dhal Poli/Sweet Flat Chappati/Obbattu

Poli is Traditional Food mainly prepared on festival days.Poli is flat roti filling with sweet lentil.We can prepare various poli varieties like Channa dal poli, coconut poli, kesari poli,sweet potato poli.

Ingredients

For Dough

Plain Flour (Maida)  -  200 gram

Turmeric Pwd – ¼ tspn

Ghee  - 1 tspn

Salt – ¼ tspn

Water – ¼ cup

Sugar – ¼ tspn

For filling

Whole moong dhal  - 100 gram

Jaggery  - 50 gram

Grated coconut – ¼ cup

Cardamom pwd – ¼ tspn

Ghee  - 1 tspn

Method

Soak whole (Green) moong dhal for 7 to 8 hours. Boil moong dhal in a pressure cooker and mash well. In a wide vessel add mashed moong dhal, jaggery, cardamom powder, grated coconut and ghee mix well and stir continuously till the consistency gets thick. Allow it to cool.

In a wide bowl add maida, salt, sugar, turmeric, and ghee mix well. Add water make soft dough and keep aside for one hour.

Prepare equal size balls (it will come nearly 5 balls)

Prepare thick puri and place the 1 tbspn filling inside and close gently dust the flour both side make thick chapatti .

Heat the pan and place the poli cook both side with little ghee. Repeat the same for rest of the balls (dough).

Tips.

If we dust plain flour on both side poli filling will not come out side.

If we prepare the poli with flastic sheet shape will comes properly.

This Recipe is featured in Ananda vikatan   2011 Diwali Malar.

Ragi, Barle Nigella Seed thattai
Ajwain Muruku

Linking to Gayatri's walk Through memory lane hosted by My Healthy Happy Kitchen, Asiya ,Guru's cooking Vegan Food Event
https://www.facebook.com/pages/Chennai-Plaza/156896191130975 https://www.facebook.com/Samaiyalattakaasam

Moong Dhal Carrot Chat

 Moong dhal carrot chat

Ingredients

moong dhal – 2 tsbpn

Chopped carrot  - 1 tbspn

Chopped green mango – 1 tbspn

Pepper – ½ tspn

Lemon juice – ½ tspn

Sugar – 1 pinch

Method

 Soak moong dhal for about 8 to 10 hours. Drain the water and mix it with  above said ingredients and keep in refrigerator for ½ hour and serve it with any healthy juice or smoothie

Linking to Nithu’s Heathy  food for healthy kids –Healthy  chat  for kids