Thursday, May 27, 2010

Poom paruppu Sundal

Sundal (Tamil) is a kind of spicy snack made of lentils. It is often considered a very healthy snack to have with evening tea or munch throughout the day. Also it is served during important Hindu functions as offering to God (Prasadam).

Poom paruppu is a regional name given for the most renowned kadalai paruppu sundal. The meaning is poo - flower ; paruppu - lentil. More specifically, 'A sundal made with the lentils cooked till they bloom like a tender flower'. Isn't it attractive?

So, enjoy the summer evenings with this beautiful sundal along with a cup of tea:)


Ingredients:
Bengal gram (channa dhal / kadalai paruppu) - 1 cup
mustard seeds - 1/2 tsp
coconut oil - 1 tsp
dry red chillies - 2
curry leaf - few
salt - to taste (little only)
shredded coconut - 1/4 cup

Method:
Wash and clean the dhal twice.
Soak the dhal for 30 minutes and cook it over stove till it becomes tender (not mushy).
If we don't have time to soak, then we can pressure cook it to 2 whistles with water just to immerse the dhal (not more than that).

Remove the excess water. Mix some salt to taste. Keep aside.

Heat oil in a wok. Add the mustard seeds and let it splutter.
Then add the dry red chillies (broken), curry leaves and stir for a few seconds till the chilly swells.

Immediately add the cooked dhal, shredded coconut and stir well.

Put off fire.
Poom paruppu sundal is ready!

Serving suggestions:
Serves three.
Serve as snack with tea or coffee in the evening.
Sometimes I make it as side dish for puli saatham / lemon rice etc.

Sunday, May 23, 2010

Keerai thoran (Red Swiss Chard)

"Keerai (Tamil) - Any kind of spinach; Thoran (Malayalam) / thuvaran or thuvaram (Tamil) - A dry side dish prepared with any spinach or vegetable and lot of coconut masala".

I got this 'Kerala style preparation of Spinach' from a best friend of mine. Though her blog is not visible now, some of her recipes always have a permanent position in my memory. I tried my best to do it her way. Thanks Ann!

The traditional recipe insists in using an Indian spinach (cheera or the red spinach) . I  prepared this 'keerai thoran' using Red swiss chard leaves. Though these swiss chard leaves resembled an Indian palak, I would like to use the 'chen cheera' (red spinach) next time. 



'Thoran' made of Red Swiss chard leaves.

Ingredients:
Any greens (spinach) - 1 lb
(I used Swiss chad leaves here)
Red onion - 1 (or) shallot - 5
mustard - 1/2 tsp
coconut oil - 1 tbsp
salt - to taste (very little only) 

To grind coarsely:
coconut (shredded) - 1/2  cup
garlic cloves - 3
green chillies  -  2 or 3
cumin - 1/2 tsp

Method:
Wash and clean the spinach / any greens.Chop it finely.

Heat oil in a wok. Splutter the mustard seeds.
Add onion and saute till it wilts.

Now put the chopped spinach and saute for a few minutes.

Make a well in the center and remove all the moisture (as much as possible).

Put the coarsely ground paste to the center and bury it with spinach.

cover and cook for few minutes. Add salt and saute till the greens loose all the moisture and we get a very loose texture.Switch off.

Keerai thoran is ready!

Serving suggestions:
Serve hot as side dish with sambar rice or curd rice.
Also can be served as 'curry over plain rice' with a tsp of ghee.
As this preparation contains more coconut, it may get spoiled in hot weather. So consume / refrigerate immediately.

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