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.


 photo moolangicurry_zps1ca22373.jpg


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.,


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

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.


 photo CornRotti_zps5cf7bf43.jpg


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 Pudi AKA Sambar powder is a typical Iyengar Word.

 photo NalgariPudi_zpsb3549466.jpg
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 till parappu becomes golden yellow.
  • Add roasted ingredients to the mixer and make a fine powder, cool it and store it airtight box

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

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.

 photo MoolangiPachadi_zps0c2c3669.jpg

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