Moolangi Karimbdh / Radish Curry

Simple and easiest curry. Anyone can make , mostly for bachelors. It suits for rice or chapathis. Easy to take for lunch boxes.

Ingredients

• Moolangi / Radish - 2 cups chopped (boiled)
• Paithuparappu / Hesaru bele / Moong dal - 1/4 cup
• Malka / Hasiru mensinakai / Green chillies - 1 or 2
• Kadal parap / Kadle bele / Chana dal - 1 tsp
• Kadag / Sasive / Mustard seeds - 1/2 tsp
• Perangyaum / Asafoetida / Hing - A pinch
• Thenga / Tengina thuri / Coconut , grated - 4 tsp
• Kothambri sopp / Coriander leaves, chopped - 2 tsp
• Lemon juice - 2 tsp
• Salt to taste

Method

• Pressure cook paithuparappu and moolangi just add a little bit of water into it. 3 Whistle is enough.
• Heat pan add kadag / mustard seeds allow to splutter, add hing /perangyaum, chillies/malka, chanadal / kadalparap stir fry
• Add cooked dal / paithuparappu and moolangi / radish to the pan stir well
• Add salt , coconut, mix well remove from the stove
• Garnish coriander and lemon juice
• Serve hot with chapathi, rice etc.,

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Corn Rotti

In South India (especially Karnataka) almost everyone makes or knows rice /akki rotti and finger millet / ragi rotti. This i have made using corn flour. Lovely brunch i would say. Very Healty too. Very tasty with some spicy coconut chutney. Definitely try in your kitchen. Easy to prepare and not much ingredients.

Ingredients

• Corn flour - 2 cups
• Onion , chopped - 1 cup
• Potato , small size - 1, grated
• Coriander leaves - 1 tsp
• Chillies - 1 (optional)
• Salt to taste
• Water to knead

Method

• Mix all the ingredients make a dough adding warm water (just like rotti / akhi rotti) keep aside
• Take a flat pan spread oil and sprinkle water take a medium size dough ball and spread a circular motion using your fingers
• Switch on the stove make a medium flame. Sprinkle oil on the rotti cook till done
• Flip over on the other side and again cook till done. Make the remaining dough on the same way
• Serve hot with pudina chutney or coconut chutney

| Copyright © Malas - Kitchen 2010 | | All rights reserved

Nalgari Pudi / Sambar Powder

I had never posted this. Long time due and moreover this is a request from one of my viewers. Apologize for the delay in posting this. Nalgari/Nalgum Pudi AKA Sambar powder is a typical Iyengar Word.

Ingredients

• Kadal Parappu / Kadle Bele / Chana Dal - 50 grms
• Dhania / Coriander Seeds - 25 grms
• Bhaydgi Malka / Bhaydgi Mensinakai / Red Chillies - 8 to 10
• Chekke / Cinnamon - 2 to 3 pieces ( small)
• Lavanga / Cloves - 4

Method

• Heat pan / kadai roast all the ingredients except chillies till parappu becomes golden yellow.
• Roast red chillies in a low flame.
• Add roasted ingredients to the mixer and make a fine powder, cool it and store it airtight box for months.

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Moolangi Thyar Pachadi / Radish Raita

Radish as we call it as in English. Suitable for hot plain rice or any Rice dish.  It has got a unique taste to it . Some people do not like Mooli / Radish because of the smell after it is cooked. In this dish though the smell is not present and the taste is superb.

Ingredients

• Moolangi / Radish - 1 cup (boiled)
• Green Chillies - 2
• Jeera / Cumin Seeds - 1/2 tsp
• Ingi / Ginger - A small piece
• Kotharmbi soppu / Coriander leaves - 2 tsp, chopped
• Thenga / Coconut , grated - 2 tsp
• Thyar / Curds / Yogurt - 2 cups
• Salt to taste

Method

• Blend all the ingredients except curds and salt and make a thick paste
• Take a bowl add the paste and thyar / curds & add salt mix well
• Serve with rice

| Copyright © Malas - Kitchen 2010 | | All rights reserved