Cook Time :30 Min | Servings : 2 Persons
These days I prefer to cook very easy recipes and get out of the kitchen quickly. I usaully take this along with Chapathi but goes well with Sambar Rice/ Rasam Rice or Curd Rice.
Split ChickPea Lentils / Channa Dhal / Kadalai Paruppu
Kara Chutney/ Spicy Tomato Chutney
Cook Time :15 Min | Servings : 2 Persons
No more promising guys, I couldn’t keep up with that. I am little busy with work, traveling and other stuffs, when I get free time I am just lazy to update. I will update recipes when ever I can. Thanks for all the support which is a super booster for me to keep going even though I am unable to sometimes.
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Beetroot Fry / Beetroot Poriyal
Cook Time :20 Min | Servings : 2 Persons
I have been having this in my drafts for a while. Not much to say about it, it’s our day today life cooking of a simple beetroot fry. It’s the the way we do at our house from kongunadu. Probably, every one does it in the similar way I guess.
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Cabbage Fry / Muttaikose Poriyal
Cook Time :20 Min | Servings : 2 Persons
A simple fry which is commonly taken with white rice, Curd rice and Sambar. This recipe is a version without coconut, normally we add fresh grated coconut.
Spicy Fried Lentil Curry / Dal Fry
Cook Time :40 Min | Servings : 3 Persons
Dhal fry is a very famous north Indian dish. Normally called as, ‘Tadka dhal Fry’ meaning seasoned lentil fry, seasoning the cooked dhal. It is served in most of the Indian restaurants. Any dhal varieties can be used to cook this dish. In a typical south Indian family, dhal will be cooked at least once a week. Dhal is rich in nutrients. When I was a kid, I remember harvesting dhal from our farms. They will be mixed with red soil and kept covered in the floor ( not sure, why ) for 1 or 2 days, cleaned thoroughly and cooked. Dhal with shells on is rich in fiber, my grand mother never split them before cooking.
If the cooked dhal turns out too thick, add little hot water to get your required consistency. Season the cooked dhal 5 min before serving, for a better taste. Add a little ghee to give it that extra taste. I became a fan of dhal fry since I started working.
Flat bread stuffed with sweetened lentils / Opputu / Puran Poli
Cook Time :40 Min | Servings : 3 Persons
One of the authentic ways of cooking Obbutu at Kongunadu. Opputu is how we call it at my house, first time hearing is it ? During local festivals at temples, when we all get together we used to make this at my granny’s place. I am not sure how this name came about, but I will surely enquire. We often make it with channa dhal filling, but sometimes we do replace them with coconut sugar fillings. Both tastes good, but I am an avid fan for coconut stuffing than channa dhal.
I used to bug my mom to prepare this very often at home, since it required some process my mom used to buy me from a famous shop near my house. I am crazy about it. At least 4 times a month I bug my mom to get it for me. Sometimes I finish it all without leaving the traces.. he he he…. Later on they closed that shop.I was very much disappointed, after all it was a great loss for me. Never had the coconut stuffing after that. Should ask my mom to start the quest to find the best shop, when I go home next time, I would bug her to get me every day. he he he ….
Instant Tamarind Rice / Readymade mix Puliodharai Sadam
An instant ready made tamarind rice with the ready made Sakthi Masala Puliyodharai Podi. It’s quick and yet tastes good like home made.
