Category Archives: Coconut

Okra Dry Curry / Ladies Finger Dry Curry (Vendekaa Poriyal/Bendakaaya Kobbari Koora/Bendekai Palya)

Standard

Okra or Ladies Finger is a favorite in my home. Any which way you make it, this vegetable tastes great with rice, roti or even eaten plain. Today’s simple recipe is a South Indian Dry curry laced with a hint of grated coconut. Tastes great as a side to rice and dal or rice and sambar. We even love it mixed with plain hot rice and a dash of ghee.

Delicious Okra/Ladies Finger Dry Curry

Delicious Okra/Ladies Finger Dry Curry

You will need:

Okra/Ladies Finger – Wash, snip of the head and tail and chop into small slices.
1/2 tsp Turmeric Powder
1/2 tsp Sambar Powder
Salt to taste
Grated Coconut for Garnishing

For Seasoning:
3 tbsp Oil
Mustard seeds
Urad dal
Curry Leaves
Hing or Asafoetida

Method:
Okra is a sticky vegetable, so care should be taken to make this dish patiently and in smaller quantities.
I used about 3 cups of chopped Okra.
In a pan, heat the oil. Add the mustard seeds, allow to splutter and then add the urad dal. Allow to turn golden brown. Add the hing and curry leaves. Then add the chopped okra. Add turmeric powder and mix well. Saute on low to medium heat. Add the sambar powder and salt. Mix well but gently. Sprinkle a little water and cover with a lid. Cook for 4 minutes or so. Open the lid and saute until evenly roasted. If required drizzle a little oil into the okra. Gently stir in between.
When the okra is evenly roasted, garnish with grated fresh coconut and serve hot as a side to rice.

Tasty Okra/Ladies Finger Curry with Coconut

Tasty Okra/Ladies Finger Curry with Coconut

Advertisements

Comfort Food – A Simple South Indian meal

Standard

After 10 days of vacationing and a lot of eating out, its time for comfort food at home. My kids wanted to eat some simple home cooked comfort food (which rarely happens!!) much like how my little 1 year old and 3.5 year old nephews eat. So on the menu today is Rice with plain dal, instant garlic rasam and green beans curry (Beans Poriyal in Tamil, Beans Kobbari Koora in Telugu, Beans Palya in Kannada).

Comfort Food - Rice, Dal, Garlic Rasam and Green Beans Curry

Comfort Food – Rice, Dal, Garlic Rasam and Green Beans Curry

For the dal:

1 cup Toor Dal

Pressure cook the dal with some turmeric, salt and 2 small pods of garlic (optional) in a pressure cooker for 4 or 5 whistles with enough water. After done mash and serve hot with rice.

For the Garlic Rasam:

2 medium Tomatoes – Wash and chop roughly
2 green chillies
a few sprigs cilantro
3 pods garlic
a few curry leaves
1 tsp cumin seeds (Jeera)
1 tsp Black Pepper
1/2 tsp Turmeric Powder
1 tsp Rasam powder
Salt to taste

Ingredients for Garlic Rasam

Ingredients for Garlic Rasam

1. Combine all of the above, except the powder and grind coarsely by adding a little water.

DSC_0088

2. Add the turmeric, rasam powder and salt. Add some water from the above cooked dal (if you have some water saved or just use plain water). Mix well. And simmer on stove top for about 5 minutes. Serve hot with rice. Trust me this rasam is so simple yet so addictive you will end up drinking it instead of eating it  :- )

DSC_0089

 

For the Beans Curry:

2 cups Fresh Green Beans – String, wash and chop fine
2 Green chillies – Wash and slit lengthwise
1/2 tsp turmeric powder
a few curry leaves
Seasoning ingredients: 1 tsp mustard seeds, 1 tsp urad dal, hing (asafoetida)
1 tsp Fresh grated coconut(or frozen coconut thawed) for garnishing
Salt to taste
2 tsp Oil

Ingredients for Green Beans Curry

Ingredients for Green Beans Curry

1. In a pan, heat the oil. Add the seasoning ingredients and allow the mustard seeds to splutter. Add the curry leaves and hing.

DSC_0084

DSC_0085

 

2. Add the chopped green beans, turmeric powder and salt to taste. Add about 1/2 cup water and mix well.Cover with a lid and cook for 10 minutes or until all the water is evaporated and the curry is dry.

DSC_0086

3. Garnish with grated coconut and serve hot.

DSC_0090

Green Beans Curry

Green Beans Curry

Note: Many of my friends have asked me how my green vegetable (beans, broccoli, asparagus, gavar etc.) remain so green after cooking. I have seen when several people cook green beans it looses its fresh green look and looks a pale dull green which is not veyr apealing to the palate. I cant remember where I read this but many years back, I read that adding some turmeric powder along with green vegeable helps it retain its color. Also ensure that you do not add too much water.

Simple Comfort Food

Simple Comfort Food

Adai (Rice and Lentil Crepes) with Coconut Chutney

Standard

Adai – a very traditional South Indian breakfast dish is a classic twist to the Dosa. Adai is typically made with Rice and mixed dals. Traditionally, this South Indian breakfast item is made in Tamil Nadu and some parts of Kerala and Karnataka. But the deliciousness factor and the nutritional value places it in the top breakfast category..It is easy to make and does not require any fermenting time like the Dosa counterpart.
Typically Adai is served with “Avial” – which is a mixed vegetable and curd curry that deserves a post of its own 🙂 Here I have served it with tasty coconut chutney.

Adai served with Coconut Chutney

Adai served with Coconut Chutney

You will need:

For the Adai Batter:
Rice – 1 cup (I use Sona Masoori or Long grain rice)
Toor Dal – 1/4 cup
Urad Dal – 1/4 cup
Channa Dal – 1/4 cup
Moong Dal – 1/4 cup
Dry Red chillies – 4

Wash the rice and dals. Soak all of the above in plenty of water overnight. Grind into a coarse batter with water. Add salt as needed.
The batter should look like this:

Adai Batter

Adai Batter

I prefer plain Adai. My family prefers Adai with chopped onions. You can add finely chopped onions, chopped curry leaves, grated or small pieces of coconut and grated ginger or grated carrot to your batter.

Adai batter with chopped onions and curry leaves

Adai batter with chopped onions and curry leaves

Method:
Once the batter is ready, you can make Adai on a griddle much like how you would make dosa. Pour a ladleful in the center of a pan and circle the batter and spread into a semi thick pancake/dosa. Drizzle oil and cook on both sides until crispy.

Coconut Chutney:

Coconut Chutney

Coconut Chutney

You will need:
Fresh or Frozen grated coconut – 1 cup
Chutney Dal/Roasted gram dal – 2 tbsp
3 green chillies
tamarind – 1 small piece
ginger – 1 small piece
garlic – 1 pod (optional)
hing (Asafortida) – 1 pinch
salt to taste
fresh cilantro – a few sprigs

Combine all of the above, add a little water and grind into a smooth paste. If you are using frozen coconut, make sure you use warm water while grinding. Seaosn with mustard seeds, urad dal and curry leaves

Adai with coconut chutney served…

Adai with coconut chutney

Adai with coconut chutney

Crispy Adai

Crispy Adai