Dal Palak / Spinach Lentil Gravy

Palak Dal or Dal Palak is a very comforting side dish for plain rice,rotis (Indian Flat Bread) or any flavored rice.

Dal Palak is a very popular and frequently ordered item at the restaurants . It tastes really delicious when mixed with hot steamed rice and ghee . An absolute comfort and nutritious meal option which can be made quickly without any complex preparations.  I love to have palak dal with rice more than rotis . I feel when mixed with rice or jeera rice, the flavor of palak dal is even more evident and enjoyable .

Spinach is a powerhouse of nutrients and vitamins and we don't need any special introduction to the health benefits of consuming spinach/palak on a regular basis . Kids generally detest from having greens on a regular basis but we can always incorporate palak in our meals in various ways so that it doesn't get boring. 

I try to use palak in different ways like Sambar , keerai masiyal , parathas and all time favorite palak paneer or Aloo Palak .

The hot tempering of cumin seeds and red chilli powder when mixed with the palak dal ,the dal gets a fantastic flavor ,aroma and a beautiful color from the chilli powder fried in oil 

Preparation Time : 15 mins
Cooking Time : 30 mins
Serves : 2-3

Ingredients
1/2 cup thoor dal / split yellow pigeon peas
2 cups packed chopped spinach
1 tomato chopped
1 medium sized onion chopped (optional) 
ginger finely chopped
1 tsp garlic paste (optional) 
3-4 green chillies chopped
1 tsp ghee / cooking oil  
1 tsp cumin/jeera seeds
2 dry red chillies

1/4 tsp red chilli powder

pinch of turmeric
salt

Note - 

• Skip the onion and garlic if you are making a Saatvik version or No Onion No garlic version of dal palak.
• Skip ghee for vegan diet followers 
• To make it Jain friendly ,donot use ginger ,onions and garlic .

Method

• Wash the toor dal well under running water and clean it thoroughly.
• In a pressure cooker,add the dal,chopped spinach/palak,onion,tomato,ginger,garlic paste,turmeric with sufficient water and pressure cook for about 2 -3  whistles or until the dal is cooked well.(Soft and mushy).
• Wait until the pressure is released and then open slowly and stir well. Add the required amount of salt. Mash the dal using a masher once to get a nice consistency. 
• If the dal is still watery ,you can boil in the same cooker for about  3-4 mins until the excess water is reduced.
• Prepare the seasoning using ghee and cumin seeds and pour over the dal and serve hot with rotis or rice.  Add the chilli powder to the hot oil after turning off the stove.  This will prevent the chilli powder from burning and retain the bright red color .
• If you like the flavor of garlic ,you can fry one small clove of garlic finely chopped while frying the cumin seeds .

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Puli Aval / Gojju Avalakki/ Tamarind Poha / Huli Avlakki

Puli Aval (Tamil : Puli - Tangy ; Aval - Beaten/Pressed Rice)
OR
GojjuAvalakki (Kannada : Gojju- Tamarind sauce with spices ; Avalakki - Beaten/Pressed Rice)-- popular dish from Karnataka.

 A quick snack which can be made either for breakfast or evening tea time snack .Comes very handy even if you have unannounced guests who drop in suddenly.

 
This is my mom's recipe and I just love this. Since it is my favorite,it used to be a part of lunch box menu during school days. I had quite forgotten about this snack until one day when my mom reminded me of this yummy dish when I was asking her to suggest me a quick sumptuous breakfast.

**Picture updated on Oct 9 2021

Gojju avlakki is also prepared on festive days in Karnataka and Tamil Nadu as an offering for the lord .  Puli aval is prepared during Navratri , Narsimha Jayanthy and  Krishna Janmashtami.

Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 2-3

Ingredients

1.5 cups thick poha /flattened rice
4-5 tbsp tamarind extract (soak tamarind in warm water and extract the juice)
1 tbsp sambar powder or rasam powder 
1 tsp grated jaggery
salt to taste
pinch of turmeric
For Tempering
1 tsp mustard seeds
1 tsp channa dal
1 tsp udad dhall
handful of peanuts/groundnuts
2-3 dry red chillies
curry leaves - few number
pinch of asafoetida

Method

• Wash the poha twice well under running water in clean the dust and unwanted particles.
• To this soaked poha add tamarind water,sambar powder,turmeric,jaggery,salt and mix well with a fork.Rest for about 7-8 mins.Do not mix too much as it will break the poha.
• If you need a little more spice ,add in some more sambar powder according to your taste
• In a kadai/skillet,heat a little oil . First fry the groundnuts until the skin separates.
• Next add the mustard seeds,as it crackles add channa dhall,udad dhall,red chillies ,curry leaves & asafoetida.
• Add in the marinated poha and mix well and cook covered for about 4-5 mins.
• Sprinkle some water lightly if the poha feels too dry.
• Serve hot with some cool curd and roasted papads / potato chips.

Notes:
If you like you may add a little grated coconut just before serving.

Some more Poha varieties on my blog that you may like to try 

Tomato Poha

Matar Poha

Aloo Poha 

Chooda Matar

Dahi Poha 

Dal Tadka / Tarka Dal / दाल तडका - Vegan , Jain , Saatvik friendly

Tadka / Tarka / Chhaunk/ Thaalippu are various terms used to denote seasoning  or tempering which is added to a dish either just before serving or at the beginning before the actual cooking commences.

Ingredients typically used for tadka /tarka are mustard seeds, cumin seeds,dry red chillies,asafoetida,cloves,fenugreek etc. Every region has some additions or subractions to the ingredients which form the seasoning.South Indian cuisine has black mustard seeds,urad dhall and channa dal as ingredients for tadka while the North Indian cuisine uses more of cumin,fennel,cloves,bay leaves,cardamoms for seasoning.

Phodni(Marathi),Thallipu(Tamil),Oggarne(Kannada),Vaghaar(Gujrati) are some other terms which are used to denote seasoning/tempering.

Dal Tadka is a simple but healthy side dish cooked using a single variety of lentil or a combination of lentils with medium spices and then finally seasoning it with cumin seeds,asafoetida,red chillies in ghee.
A perfect accompaniment for fulka rotis,jeera rice ,pulav or even simple steamed rice.

A Saatvik version of Dal Tadka can be easily made by skipping the use of Onion and Garlic and follow the other method as is .

To make the Dal Jain friendly ,omit the ginger ,garlic and onions. 

Vegan friends can also enjoy Dal tadka by using cooking oil in place of Ghee /clarified butter.

Preparation Time : 10 mins
Cooking Time : 30-40 mins

Complexity - easy 
Serves : 3-4

Ingredients

3/4 cup toor dhall /split pigeon peas
1 medium sized onion chopped
1 tomato chopped
2-4 green chillies chopped (adjust spice level as per your taste)
small piece of ginger chopped finely
1 tsp garlic paste / one pod garlic chopped finely
pinch of turmeric
fresh corriander chopped

For Tadka
2-3 tsp ghee / cooking oil
1 tsp cumin seeds

1/2 tsp red chilli powder
2-3 dry red chillies
pinch of asafoetida

Method

• Clean and wash the toor dhall.
• In a pressure cooker,add the thoor dhall,onions,tomatoes,ginger,garlic,green chillies and turmeric.
• Add sufficient water and pressure cook for about 2-3 whistles or until the dhall is cooked well and mushy.
• Release the pressure and check for the dal's consistency.If too thick add a little water and adjust.You can decide what consistency you prefer. Add required amount of salt.
• Prepare the seasoning using the ingredients listed under the Tadka section and pour all over the cooked dhall.
• Serve hot with rice,chapati or any flavored rice.

Notes

• Instead of using just toor dhall,combination of channa dall,moong dhall and toor dhall can be used.
• After you release the pressure,mash the dhall with the back of a ladle or with a masher before adding the tadka.
• Add just the necessary amount of water to cook the dhall,else it will be too watery.

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**Photos and write up edited on 2nd Oct 2021

Avial | Aviyal - Kerala Special

Avial - a very popular Kerala dish at the same time has a very prominent role in Tamil Cuisine as well.Served as a part of any festive menu or a feast .
A thick mixture of vegetables,curd,coconut gravy and coconut oil seasoning,is a must for Keralaities as a part of their Onam or Vishu Sadhya (Vegetarian Feast Menu).
Vegetables such as Plaintains,elephant yam,carrots,beans,peas,snake gourd,drumstick
pumpkin,potato are used in the preparation of Avial.
Needless to say,I am a fan of Kerala cuisine and this is another favorite of mine. With Ugadi,Vishu and Tamil new Year round the corner,I am sure avial would be a part of your festive menu :-)

Wishing all my readers best wishes for Ugadi,Vishu and Tamil Varusha Parappu . May god bless you and your family with good health,cheer and prosperity.


Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 3-4
Complexity - medium 

Ingredients

1-2 medium sized potato
1 raw banana / vazhakkai
2 carrots
1 drumstick 
100 gms french beans
100 gms elephant yam
150 gms pumpkin / ash gourd
100 gms peas (fresh /frozen)
3/4 cup grated coconut coconut (fresh/frozen)
4-5 green chillies
1 tsp cumin seeds
1 -2 tbsp coconut oil
curry leaves few
3 tbsp thick curd /yogurt

Method

• Cut all the vegetables into thick and long pieces.
• Grind the coconut,green chillies and cumin into a fine paste
• In a thick bottomed vessel,add the vegetables with required amount of salt  and very little water and cook until the vegetables are cooked . The vegetables must be firm and not turn mushy.
• (Add vegetables like beans,carrot,yam,drumstick,potato in the bottom as they take more time to get cooked and then add the pumpkin,peas,raw banana over them as cooking time is less.)
• Drain excess water if any after all the vegetables are cooked,add the coconut oil,ground coconut paste,curry leaves ,mix well simmer and bring to a boil.Turn off the stove.Cool well.
• Once cooled,add the yogurt and mix well.
• Do not add the curd when hot,it will not taste good and turn watery.
• Serve with hot sambar and steamed rice as a side dish. If you like you may mix avial and rice as well.
• Adai and Avial is another classic combination

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Appalam Vatha Kuzhambu (Vathakolambu)/Papad in Spicy Tamarind gravy

Tamilians need no introduction to Vatha Kuzhambu/Kulambu and for others who are wondering as to what is this..let me tell you,its a spicy ,tangy tamarind gravy with home ground spices which is boiled and reduced to a slightly thicker consistency in comparison to sambar.

This new version of using Papads/Appalam in the vatha kuzhambu was introduced to me after marriage and I was really intrigued as to how papads would taste in tamarind gravy and needless to say I was floored and it became my favorite like any other vethakuzhambu variant.

If you seek similarity , there is a papad based curry in Rajasthani cuisine too known as Papad ki sabji in tomato base curry or even Dal Dhokli from Gujarati cuisine is a close cousin .

Appalam vethakuzhambu comes to our rescue when we are out of veggies or look forward to a gut friendly meal soon after a festive spread or travel plans . 

Appalam vethakuzhambu is made quit frequently at my home and is relished with steaming hot rice and ghee .

The best combination for Vethakolambu is 

• Paruppu usili  (lentil based stir fry)
• Keerai masiyal 
• Coconut based Vegeable stir fry 
• Potato roast 

This post was a very old one published in 2013 and needed some clean up by way of adding new photos and small video snippet . (Updated in sep 2024) after almost 10 years... 

Just after festive binge eating during Janmashtami, I prepared a simple yet wholesome and balamced meal comprising off

• Appalam Vethakolambu
• Kothukadalai sundal (kala channa).
• Tomato Rasam
• Paruppu podi with hot rice 
• Roasted papads

Preparation Time : 10 mins

Cooking Time : 30-40 mins

Serves : 3-4

Ingredients 

1 cup tamarind pulp

2 tbsp sambar powder - Recipe

1 tsp red chilli powder

1 tsp dhania / corriander powder

2-3 dry red chillies

1 tsp toor dhall / thuvaram paruppu/split yellow pigeon peas

1/2 tsp mustard seeds/kadugu

few no curry leaves

pinch of turmeric

pinch of asafoetida

salt

2-3 appalams /papad (south indian udad dhall papad )

2-3 tbsp cooking oil ( gingelly oil if u like the taste)

Method

• In a kadai /wok,heat the oil,splutter the mustard seeds.
• Slowly,add the red chillies,toor dhall,curry leaves,asafoetida and turmeric.Saute lightly.
• Add the sambar powder,chilli powder,dhania powder and saute well until you get a nice aroma.Ensure you don't burn the spice powder while sauteing. Roast the spices on low flame .
• Slowly add the tamarind water,1/2 cup water,required amount of salt and boil well.
• Let it boil until the mixture is reduced to 3/4.Adjust salt accordingly and add about 2tsp of jaggery powder. This enhances the taste of the Vethakolambu. 
• Break the papads into halves and fry them or microwave each papad for about 20 sec.
• I prefer the latter rather than frying,as it reduces the addition of oil content in the kuzhambu.
• Do not Roast the papad over direct flame,they tend to turn black and the taste is lost.
• Add these papads into the gravy ,garnish with corriander and wait for about 10 mins before serving.
• Serve hot with rice and ghee.

Notes:

• In case you find the Vethakolambu too runny , make a slurry of rice flour and add it to the boiling vethakuzhambu until the gravy thickens up. 
• If you find the tangy taste of tamarind on the higher side,add a teaspoon of grated jaggery.
• Do not add too much salt initially,as the tamarind extract reduces on boiling,saltiness tends to increase ,also the papad has salt in it, so keep the salt a little low .

Vegetable Dum Biryani

Sorry Folks ,for a long silence. I just dont know kept me off from posting one of my favorite recipes which I have been meaning to do from a long time.Certain unexpected things cropped up which needed my attention.

Biryani has been a very sought after dish in the Indian cuisine slowly gaining popularity world wide.
There are ever so many varieties which are famous such as the Hyderabadi Biryani,Awadhi(Lucknowi Biryani),Ambur Biryani, Malabar Biryani ,Bombay Biryani and the list is endless.
The non veg variety consists of chicken,mutton,egg in addition to the veggies and spices.
The flavour from fresh spices and home ground spice powders fills it with all the flavor and makes the recipe all the more inviting and appetizing.

Without further delay,I shall post the recipe for vegetable biryani.For the non veg lovers,you can use chicken,mutton or egg in combination to the veggies.

Preparation Time : 30 mins
Cooking Time : 60 - 90 mins
Serves : 3-4

Veg Dum Biryani