sadhya- festival menus
DESCRIPTION
Onam - Find information on onam, onam festival, onam 2015, EID - Find information on EID , EID Festivals , Eid 2015TRANSCRIPT
-
SADHYA.CO.IN
Imrokraft solutions
-
Items on Sadhya Menu
Parippu Curry
Sambhar
Rasam
Pulissery
Olan
Pineapple Pulissery
(Pineapple Buttermilk
Curry)
For more cooking tips
browse our site:
sadhya.co.in
-
Parippu Curry
Ingredients
Moong Dal (Split yellow lentils) - 1 cup
Turmeric Powder - 1/4 tsp
Garlic - 1 clove
Salt - to taste
To grind
Grated Coconut - 1/4 cup (you can add more if you prefer)
Cumin Seeds - 1 tsp
Green Chillies - 2 or 3
For Seasoning
Coconut oil - 1 tblsp
Mustard Seeds - 1/4 tsp
Shallots - 3 (sliced)
Dried Red Chilly - 1
Curry Leaves - 1 spring
Method
Take a pressure cooker or a heavy bottomed pan and
dry roast the dal till you get a nice aroma.
Add 3-4 cups of water, garlic clove, salt and turmeric powder
to the dal. Pressure cook or cook on open pot till the dal is soft
and mashy.
In the meanwhile, grind together the grated coconut,
cumin seeds and green chillies with required water.
Once the dal is cooked, add this ground paste and cook
for another 5 minutes. (Some people like to mash up the dal
at this stage. Its really upto you.)
While the dal is simmering, heat a small pan in another stove.
Add oil and pop the mustard seeds. Add the sliced shallots
and fry till golden brown. Add the curry leaves and dry red
chilly and switch off.
Add this tempering on the dal and switch off.
Serving Suggestions
Serve this parippu curry with steamed rice, a drizzle
of homemade ghee on top and some papadam. This is
comfort food for most Keralites.
Ofcourse you can also have this dal with roti.
Serves : 4
Bachelor Tips
All bachelors or forced bachelors who do not have a mixie
or blender can also enjoy this dish. You can add coconut
powder, cumin powder and white chilly powder (or chopped
green chillies) to the dal instead of making a paste.
Lunch Ideas
Rice with Paruppu Curry and Papad
-
Sambhar
Ingredients
Pigeon Peas (Toor dal) - 3/4 cup (You can also use masoor dal or green
gram dal or a combination of dals)
Vegetables (any choice of a single/mixed vegetables) - 1 cup (The
choice of vegetables can include brinjal, potato, radish, drumstick,
spinach, shallot onions, tomato, raw mango, carrot, zucchini,
yellowsquash, lima beans, pumpkin, yam, taroroot, okra, knolkhol etc)
Shallot Onions - 8- 10 (or 1 onion chopped)
Green Chilly - 1 or 2
Tomatoes - 1
Tamarind Juice - 1 1/2 tblsp
Sambhar powder (store bought or home made) - 1 tblsp (you can
increase to your taste)
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 5-7 seeds
Dry red Chillies - 2
Curry leaves - 2 strands
Cilantro - for garnish
Method
Boil the toor dal with the tomato, 2.5 cups of water
and optionally 2 cloves of garlic. You can cook it
using the pressure cooke for 3 whistles.
Alternatively cook it in a normal vessel till it is a bit
overcooked and is almost mashed up.
After the pressure is released, mash the dal using
the back of a spoon or with hand.
Heat oil in a deep vessel and splutter the mustard
seeds, cumin seeds, fenugreek seeds, dry red
chillies, curry leaves and asafoetida.
Saute the onions and green chillies.
Add the veggies to this and cook it till the veggies
are soft with enough water.(Alternatively you can
cook the vegetables using a microwave and add it.
You can also cook the vaggies along with the dal in
the cooker itself. If you have a double decker
pressure cooker container, you can cook the dal in
one and the veggies in the other.)
After the veggies are cooked, add the tamarind
juice, salt, sambhar powder and the mashed dal.
Add enough water and bring it to a boil. Reduce
the flame and simmer for 20 minutes for the
flavours to blend. A nice aroma of sambhar will be
filled throughout the house.
Garnish with finely chopped cilantro and switch off.
Serving Suggestion
Hot sambar is best to be served with hot rice, idlis
or dosa varieties.
You can add a tsp of ghee on the sambhar while
serving to enhance the flavour.
Tips
You can add little coconut milk/grated coconut
while cooking the sambhar for a nice taste.
You can also make masoor dal sambhar, green
gram (pasi paruppu) sambhar too.
You can also skip the tamarind and add 2-3
additional tomatoes to make sambhar. Usually this
is done for making idli sambhar.
Some people like to add a spoonful of sugar or
jaggery to the sambhar.
When you make the sambhar with home made
spice mix (sambhar powder), it is called arachu
vitta sambhar.
-
Rasam
Ingredients Tamrind - lime sized Tomato - 1 (finely chopped or crushed) Garlic - 3-4 cloves (crushed) Green Chilly - 1 Turmeric powder - 1/4 tsp Water - 3 cups
Salt - to taste Oil - 2 tblsp Mustard seeds - 1/2 tsp Curry leaves - 7 leaves Asafoetida powder - 1/2 tsp Coriander leaves (cilantro) handful (chopped)
Rasam Powder ingredients Black Peppercorns - 3 tsp Cumin seeds - 2 tsp Corriander Seeds - 1/2 tsp Toor Dal - 2 tsp Red Chilly - 2
Method
1. Dry roast and grind everything under
rasam powder ingredients very coarsely.
This is the Rasam powder.
2. Soak the tamarind in warm water for 5
minutes to get tamarind juice.
3. Heat little oil in a pan, add the garlic,
green chilly and tomatoes. Let the tomatoes
cook for while, until they become soft and
juicy.
4. Now add tamarind juice, turmeric, salt,
cilantro and water.
5. Bring it to a boil then reduce the flame.
6. Add the rasam powder and asafoetida.
Let it simmer for about 5 minutes. Do not let
it boil.
7. In the meanwhile, heat oil in pan,
add mustard seeds and curry leaves.
8. Once it splutters add it to the rasam.
Garnish with some fresh chopped cilantro.
Tasty rasam is ready to serve. Plain rice
with rasam and paapad is an excellent
combination.
-
Pulissery
Ingredients
Buttermilk - 2 cups
Turmeric Powder - a pinch
Vegetable (Raw Mango, Raw banana,
Pineapple, Papaya, Ash gourd, Pumpkin,
Okra) - 1 cup (chopped) - optional
Pepper Powder - 1/4 tsp
Salt - as needed
To Grind
Coconut - 3/4 cup
Garlic - 3-4
Cumin seeds - 1/2 tsp
Green Chillies - 1 or 2
For Tempering
Mustard seeds - 1/4 tsp
Shallot onions - 4-5 (chopped)
Dry red chillies - 1 or 2
Fenugreek seeds - 1/8 tsp
Curry Leaves - 1 strand
Oil - 3 tbsp
Grind together all the ingredients under 'to grind' to a coarse paste.
Heat oil in a kadai and splutter the mustard seeds, fenugreek seeds, dry red chillies and
curry leaves.
Add the chopped shallots and fry till it turns dark brown and crispy.
Add the chopped vegetables with turmeric powder, salt, pepper powder and little water
and let it cook for 5 minutes till the veggies are cooked. (If you do not want any
vegetables, skip this step.)
Add the ground paste and saute for 2 minutes.
Finally add the buttermilk and required salt.
Keep stirring continuously for the next 5 minutes till the curry gets warmed up. Do not let
it come to a boil.
-
Olan
Ingredients 1/4 kg Red pumpkin sliced 2-3 Green chilly 1 cup Thick coconut
milk 3-4 Long green chowli 3 tbsp Red chowli (soaked in water
overnight) Salt 2 tsp Coconut oil
Method
1. Cook the sliced pumpkin, green chowly, green chilly with salt.
2. Pressure cook the red chowli with little salt in cooker for one whistle.
3. When the pumpkin is cooked, add the red chowli in it and mix well. Boil for a
minute.
4. Add the coconut milk, coconut oil and remove from gas. After adding coconut
milk do not boil.
5. It is an accompaniment for sambar typically made during sadya (feast).
-
Pineapple Pulissery
Ingredients
Pineapple - 1 cup (chopped)
Turmeric powder - 1/4 tsp
Salt - as needed
Yogurt (Curd) - 1 cup
For Grinding
Grated coconut - 1/3 cup
Green chillies - 2-3
Cumin seeds - 1 tsp
For Seasoning
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry Red chillies - 2
Curry leaves - few
Preparation
Cut the upper crown and
lower stem of the pineapple.
Using a sharp knife, cut the
skin of the pineapple to
remove the eyes.
Cut into long strips and
discard the thick core. Chop
it into small chunks.
Grind the coconut, green
chillies and cumin seeds with
some water to a smooth
paste.
Beat the curd and keep it
ready.
Method
Cook the pineapple pieces
with about 1/4 cup water,
turmeric powder and salt.
After about 5-7 minutes
when the pieces are soft,
add the ground coconut
paste.
Reduce the flame to low and
cook for 2-3 minutes.
Switch off and add the
beaten curd.
In another small pan, add
the coconut oil. When it is
hot, pop the mustard seeds.
Add the fenugreek seeds,
dry red chillies and curry
leaves to the hot oil.
Switch off and add this
aromatic seasoning to the
pineapple pulissery.