Moongdal salad

Usually salad is not an integral part of South Indian cooking. Mostly, either some slices of onion, cucumber or long green chiles are served along with meals.

Soaked drained uncooked moong dal or chana are offered to gods as prasadam. So, the lentils are converted into salads or seasoned with some salt and chile etc and served as snacks. Moong dal salad, popularly known as Kosumbari in Karnataka is very easy to make and very nutritious healthy food. Sprouted moong or sprouted chana can be used in place of or along with moong dal. If chana dal is used, it is better to cook in pressure cooker before adding.

Vegetables like grated carrots, grated or chopped cucumber, finely cut onions, grated fresh coconut, fresh pomegranate, and grapes can be added. Even finely chopped and cooked cabbage can be added to the salad.

As summer is approaching, the fresh salad is a welcome snack.

Ingredients:

•      1/2 cup moong dal split either with or without skin
•      1 green chili finely minced
•      1 or 2 carrots cut finely or grated
•      1 small cucumber finely cut
•      2 or 3 tsp. fresh grated coconut
•      2 or 3 tsp. finely chopped cilantro
•      2 tsp. lemon juice
•      Salt to taste

Seasoning: (optional)

•      1 tsp. oil
•      1/2 tsp. mustard seeds
•      1/2 tsp. jeera seeds
•      Pinch of hing (asafetida)

Directions:

1.      Soak moong dal for 1 or 2 hours
2.      Wash and drain completely.
3.      Mix all ingredients.
4.      Fry seasoning and mix thoroughly.
5.      Let it settle for a few minutes and serve.
    
    
    
    

Usiri avakaya/Indian gooseberry pickle with mustard and chile powder

 

      
Usirikaya which is called amalika in Sanskrit, amla in Hindi, Bettada nellikkayi in Kannada, amloki in Bengali, nelli in Malayalam and Tamil, is available all over Asia. In India, the tree is considered sacred by Hiindus, as they believe Vishnu dwells under this tree. Amla is a deciduous tree of the family of Phyllanthaceae. Amla is sour, bitter and astringent.

Amla is very rich in vitamin C and is known for its anti-oxidant properties. Amla fruits are low in calories and known for health-benefiting effects against cancer, aging, inflammation and neurological diseases.

When the fruits are in season, some varieties of pickles/chutneys are prepared and kept for the whole year. Here is a recipe for usirikaya pickle using chile powder and mustard powder.

As for any pickles, precautions like using dry containers, dry spoons or dry hands (if touching with hands) etc are to be taken. If precautions are taken, the pickle can be preserved for a year.

 

                                        

                                        

Ingredients:

•      6 to 8 amla (about 250gms)
•      1/3 cup chile powder
•      1/3 cup mustard powder
•      1/4 cup salt
•      Pinch of turmeric powder.
•      1/2 tsp.methi seeds (fenugreek)
•      1/4 cup oil
•      1 tsp. hing (asafetida)

Directions:

 

1.      Heat 3 tbsp. oil in a deep pan.
2.      Add amla and let it cook for 5 minutes (till amla are half cooked).
3.      Keep stirring in between.
4.      When amla are getting soft, turn heat off.
5.      Let cool.
6.      Separate segments of amla and discard the seeds.
7.      Add chile powder, mustard powder and salt, turmeric and methi seeds.
8.      Mix thoroughly.
9.      Heat the rest of oil and add hing.
10.      When oil is very hot, pour it over the amla and powder mixture.
11.      Mix it well and keep it covered in a dry place.
12.      After 2 days, the pickle tastes very nice.

             Pickle tastes very nice with rice, especially curd (yogurt) rice!

 

 

Korivi karam/ Red chile chutney

In India, Andhra Pradesh is one of the major producers of chile peppers. Red chile powder is used in most of the pickles from Andhra Pradesh. The bright red color and spiciness of the pickles is due to the chile powder available from the state. Guntur region is the most important region, where the best quality chiles are available. Chiles from Guntur are really fiery and bright red in color.

When fresh ripe chiles are available, a very popular pickle called pandumirapakaya pacchadi or korivi karam (ripe red chile chutney) is made and preserved for the whole year. Main ingredients for this chutney are red chiles, tamarind and salt.

Precautions:

Select good quality fresh red chiles, whose stems are green, as such chiles have more moisture to make the salt melt and give nice consistency to the pickle.

After washing the chiles, dry them thoroughly and leave them in sunlight for a little while. Take care not to add any water while grinding.

Always use dry spoons while handling the pickle. Try not to use your hand, because, when chile paste gets in contact with your hand, it leaves a burning sensation for nearly an hour!

Always use new tamarind. If old tamarind is used, it leaves a dull color to the pickle.

Chiles contain a lot of plant derived chemical compounds that are beneficial and health promoting.

They are a good source of vitamins and minerals which help in resisting diseases.

In USA, I have tried making the chutney using moderate spicy peppers and also mix sweet ones with spicier chiles.

Ingredients:

•      1/2 kg or 1 pound fresh red chiles
•      Less than 1/2 kg or less than 1 pound tamarind
•      1/3 cup salt ( more if the chiles are hot)
•      2 tsp. Turmeric powder

Seasoning:

•      1 cup oil
•      2 tsp. mustard seeds
•      1 tsp. hing (asafetida)
•      Some peeled garlic pods (optional)
•      2 tsp. methi mustard powder

Directions:

1.      Wash chiles well and wipe them dry (spread them on clean dry cloth for half an hour).
2.      Loosen the packet of tamarind and remove seeds, if any are found.
3.      Place chiles, tamarind and salt in a grinder and process.
4.      Add turmeric powder and mix well.
5.      Put the mixture in a clean dry jar or bottle. Set it aside for 2 days.
6.      On the third day, once again grind the mixture along with methi mustard powder, so that the methi powder is mixed well and the texture of chutney looks good.
7.      Leave the chile mixture in a steel bowl.
8.      Heat oil in a deep pan.
9.      Add mustard seeds and hing.
10.      Add garlic pods and cook them till they start to turn brown (optional).
11.      Remove from fire and add the seasoning to the chile mixture.
12.      Mix well and put it back in the jar.
13.      Korivikaram stays for one year, if it is not touched with wet hands etc.

 

 

 

 

 

Usirikaya pulihora ( Usirikaya/Indian gooseberry flavored rice)

Usirikaya which is called amalika in Sanskrit, amla in Hindi, Bettada nellikkayi in Kannada, amloki in Bengali, nelli in Malayalam and Tamil, is available all over Asia. In India, the tree is considered sacred by Hindus, as they believe Vishnu dwells under this tree. Amla is a deciduous tree of the family of Phyllanthaceae. Amla is sour, bitter and astringent.

Amla is very rich in vitamin C and is known for its anti-oxidant properties. Amla fruits are low in calories and are known for health-benefiting effects against cancer, aging, inflammation and neurological diseases.

As amla is sour to taste, it tastes very nice when added as a flavoring to rice etc. During winter, when amla is in season, many dishes are prepared and also pickles and chutneys are prepared. Following is a recipe for amla flavored rice, called usirikaya pulihara.

Amla flavored quinoa:

Amla tree full of fruits:

Amla ready for use:

Amla segments separated and seed removed:

Processed amla added to seasoning:

Ingredients:

•      4 to 5 usiri kayalu
•      2 cups cooked rice
•      1/4 tsp. turmeric powder
•      Salt to taste
•     A few curry leaves

Seasoning:

•       2 red chiles
•      1 tsp urad dal
•      1 tsp. chana dal
•      1/2 tsp. mustard seeds
•      2 green chiles split in half
•      1/2 tsp. cut ginger
•      A pinch of hing (asafetida)
•      2 tbsp. peanuts

Directions:

1.      Cook rice in a rice cooker or pressure cooker. Rice must not be mushy. Cooked rice grains must be separated.
2.      Cut amla and discard seeds.
3.      Place the pieces in a processor and grind.
4.      Heat oil in a deep pan.
5.      Add red chiles, chana dal, urad dal and mustard seeds.
6.     When mustard seeds splutter, add hing, green chiles and ginger.
7.     Add curry leaves.
8.     Add processed amla.
9.     Mix well and cook for 2 to 3 minutes.
10.     Add cooked rice, turmeric and salt.
11.     Remove from heat and mix thoroughly.
12.     Let it settle for 10 to 15 minutes. Actually flavored rice dishes taste a lot better when served 2 or 3 hours after preparing!
13.    Serve with raita or curd (yogurt).

Variation:

Instead of cooked rice, you can cooked, cooled quinoa.

Cook quinoa in a pressure cooker and fluff the cooked quinoa.
Let it cool to room temperature.
Repeat the seasoning process as is done for rice. Amla flavored qunoa is very nice to taste and is very healthy!!

Usirikaya pacchadi (amla/Indian gooseberry chutney)

 

Usirikaya which is called amalika in Sanskrit, amla in Hindi, Bettada nellikkayi in Kannada, amloki in Bengali, nelli in Malayalam and Tamil, is available all over Asia. In India, the tree is considered sacred by Hindus, as they believe Vishnu dwells under this tree. Amla is a deciduous tree of the family of Phyllanthaceae. Amla is sour, bitter and astringent.

Amla is very rich in vitamin C and is known for its anti-oxidant properties. Amla fruits are low in calories and known for health-benefiting effects against cancer, aging, inflammation and neurological diseases.

When the fruits are in season, some varieties of pickles/chutneys are prepared and kept for the whole year. I am giving a few recipes for pickle/chutney etc. Recipe given below is only for temporary use. When refrigerated, the chutney stays for about 2 to 3 weeks.

Amla fruits on the tree:


                

: Amla washed and kept ready

 

  

 



Amla after microwaving:

 

 

 

Ingredients:

•      5 or 6 usiri kayalu (amla/Indian gooseberry)
•      2 or 3 green chiles
•      Salt to taste
•      2 tbsp. cut dhania (cilantro)
•      1 tsp. methi mustard powder
•      2 tsp. lemon juice

Directions:

1.      Wash and clean usiri kayalu.
2.      Place them in a microwave safe bowl, sprinkle a few drops of water and cover.
3.      Microwave for 1 to 2 minutes on medium heat.
4.      Open the segments of the amla and discard the seeds.
5.      Add green chiles, cilantro, methi mustard powder and salt.
6.      Transfer to a processer and grind for a few minutes.
7.      Add lemon juice and mix it well.
8.      The chutney keeps for 2 to 3 weeks, if refrigerated.



Sambar

 

Sambar, a South Indian lentil stew or sauce is very common in South India. Every family has its own recipe, including what vegetables are used in the recipe or what powder (homemade or bought from a store) etc.

Sambar is composed of dal (lentils), simmered with tamarind flavored water and a special blend of spices (sambar powder). A variety of vegetables are added to the aromatic stew base before garnishing with curry leaves and cilantro. Dal or sambar or rasam constitute the daily menu in
South Indian cooking so that the protein needed for the body is supplied.

Sambar is served along with rice, idli, dosa or vada.

Either toor dal or masoor (pink) dal are used in sambar. Personally, I prefer using masoor dal, as it cooks fast and it has a sweet taste compared to toor dal.

There are a number of recipes to prepare sambar powder. Now, many readymade sambar powder varieties are available in stores. So, it is easier to buy the powder and use.

A variety of vegetables like bottle gourd/ash gourd/pumpkin, carrots, okra, tender drumsticks (vegetable), moolie /daikon and onions are used in sambar. Otherwise any one or two varieties can be used where that particular flavor is highlighted. Sambar with small onions (pearl onions or shallots) and drumsticks is very popular.  In the following recipe, I have used peeled and uncut small onions(shallots).

 

some vegetables that are used in sambar:

 

 

 

 

Ingredients:

•      2 cups cooked masoor/toor dal
•      1/2 cup lauki (bottle gourd) pieces (cut in cubes)
•      1/2 cup onions (either cut into pieces or pearl onions)
•      2 or 3 carrots cut into pieces
•      3 or 4 bhindi (okra)cut into 2 inch pieces
•      4 or 5 drumstick (vegetable) pieces
•      5 or 6 tbsp. tamarind paste
•      Salt to taste
•      2 tbsp. sambar powder
•      1/4 tsp. turmeric powder
•      2 tbsp. coconut powder (fresh or dehydrated grated)
•      A little bit hing (asafiteda)

Directions:

1.      Wash and cook dal in a pressure cooker.
2.      Wash, peel and cut lauki into 1 inch cubes.
3.      Peel onions and cut them into large pieces.
4.      Wash and cut carrots, bhindi and drumsticks.
5.      Cook lauki, onion and carrot pieces in a deep pan or in a pressure cooker for just one whistle.
6.      Add drumsticks and bhindi pieces and continue cooking.
7.      When vegetables are cooked, add mashed dl and tamarind paste.
8.      Mix well and continue cooking.
9.      Add sambar powder, coconut powder, turmeric powder and hing.
10.      Cook for 10 minutes so that the vegetables absorb all the flavors.
11.      Check the consistency and add water if it is too thick.
12.      Garnish with curry leaves and cilantro.