Thengai Paruppu Thogaiyal Rice along with Shallots and Garlic Kaara Khuzlambu & Urulai Podimas. A balanced and healthy menu that are simple but classic and are made using very less amount of oil.
Recipe Tags
Veg
Easy
Everyday
South Indian
Roasting
Blending
Boiling
Steaming
Sauteeing
Main Dish
Healthy
Ingredients Serving: 2
For Shallots and Garlic Kaara Khuzlambu\Sambhar:
Shallots - 1 cup, peeled
Garlic- 10-15 pods, peeled
Imli - a medium lemon sized, soaked in 1/2 cup of warm water for 15 minutes
Sambhar Powder- 1 tbspn;
Jaggery- a small gooseberry sized
Rice Flour- 2 tsp
haldi- 1/4 tsp
Salt to taste
Red Chilly 1, broken into 2 sans the seeds
Rai, Urad dhal- 1/4 tsp each
Curry Patha- few leaves
Oil - 2 tbsp (preferably til oil);
For Urulai\Potato Podimas :
Potato- 2 or 3, medium sized
Ginger - 1 tsp, grated
Green Chilly - 1 (or as per taste), cut into 1/2 inch pieces
Curry Patha- few leaves;
Coconut-1 cup, grated;
Salt to taste
Rai - 1/4 tsp
Urad Dhal - 1/4 tsp
Chana Dhal - 1/4 tsp
hing- a pinch
Oil- 2 tsp (preferably til oil)
For Thengai Paruppu Thogaiyal\ Coconut and Dhal Chutney
Thuvar\Arhar dhal- 2 tbspn;
Red Chillies- 2 or 3 (as per taste);
Curry Patta- few twigs;
Salt to taste;
Coconut- 2 tbspn, grated
Urad Dhal1/4 tsp
Hing - 1/4 tsp
Oil - 1 tsp (preferably coconut oil)
Instructions
For Shallots and Garlic Kaara Khuzlambu\Sambhar - Add 1 cup of water to the soaked imli and extract imli water. In a kadai, heat oil and add rai. When it splutters, add urad daal and roast till golden in colour.
Add curry patta, red chilly and saute for a few seconds. Add shallots and garlic and saute well till they are translucent. Add sambhar powder and saute for a few seconds.
Add imli water, haldi, salt, jaggery. Let it boil well for 3-4 minutes to reduce the raw flavour of imli. Make a paste of rice flour with little amount of water and add it to the sambhar.
Let sambhar boil for 2-3 minutes. Serve hot with any curry or thogaiyal with pappad.
For Urulai\Potato Podimas - Wash and cook potatoes till soft but firm. Peel and cut into cubes. In a kadai, heat oil and add rai. When it splutters, add urad daal, channa daal and hing. Roast till it turns golden in colour.
Add ginger, green chillies, curry patha. Saute for a minute. Add the cubed potatoes, salt and mix well. Keep the flame on medium heat to allow potato cubes to get roasted slightly.
Remove from flame and add grated coconut. Mix well and serve hot with rice and any sambhar or rasam.
For Thengai Paruppu Thogaiyal\ Coconut and daal Chutney - In a kadai add 1 tsp of coconut oil and roast thuvar dhal, red chillies, hing and curry patha till the dal turns golden in colour. Transfer it to a plate. Let it cool.
Grind it along with grated coconut, salt into a fine paste adding very little amount of water. Serve it with hot plain rice.
We mix this chutney with hot plain rice and a tsp of desi ghee or tiloil. Any curry or Kootu (veg stew type) and kaara kuzhambu are good accompaniments for this thogaiyal.
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For Shallots and Garlic Kaara Khuzlambu\Sambhar - Add 1 cup of water to the soaked imli and extract imli water. In a kadai, heat oil and add rai. When it splutters, add urad daal and roast till golden in colour.
Add curry patta, red chilly and saute for a few seconds. Add shallots and garlic and saute well till they are translucent. Add sambhar powder and saute for a few seconds.
Add imli water, haldi, salt, jaggery. Let it boil well for 3-4 minutes to reduce the raw flavour of imli. Make a paste of rice flour with little amount of water and add it to the sambhar.
Let sambhar boil for 2-3 minutes. Serve hot with any curry or thogaiyal with pappad.
For Urulai\Potato Podimas - Wash and cook potatoes till soft but firm. Peel and cut into cubes. In a kadai, heat oil and add rai. When it splutters, add urad daal, channa daal and hing. Roast till it turns golden in colour.
Add ginger, green chillies, curry patha. Saute for a minute. Add the cubed potatoes, salt and mix well. Keep the flame on medium heat to allow potato cubes to get roasted slightly.
Remove from flame and add grated coconut. Mix well and serve hot with rice and any sambhar or rasam.
For Thengai Paruppu Thogaiyal\ Coconut and daal Chutney - In a kadai add 1 tsp of coconut oil and roast thuvar dhal, red chillies, hing and curry patha till the dal turns golden in colour. Transfer it to a plate. Let it cool.
Grind it along with grated coconut, salt into a fine paste adding very little amount of water. Serve it with hot plain rice.
We mix this chutney with hot plain rice and a tsp of desi ghee or tiloil. Any curry or Kootu (veg stew type) and kaara kuzhambu are good accompaniments for this thogaiyal.
INGREDIENTS
SERVING: 2
For Shallots and Garlic Kaara Khuzlambu\Sambhar:
Shallots - 1 cup, peeled
Garlic- 10-15 pods, peeled
Imli - a medium lemon sized, soaked in 1/2 cup of warm water for 15 minutes
Sambhar Powder- 1 tbspn;
Jaggery- a small gooseberry sized
Rice Flour- 2 tsp
haldi- 1/4 tsp
Salt to taste
Red Chilly 1, broken into 2 sans the seeds
Rai, Urad dhal- 1/4 tsp each
Curry Patha- few leaves
Oil - 2 tbsp (preferably til oil);
For Urulai\Potato Podimas :
Potato- 2 or 3, medium sized
Ginger - 1 tsp, grated
Green Chilly - 1 (or as per taste), cut into 1/2 inch pieces
Curry Patha- few leaves;
Coconut-1 cup, grated;
Salt to taste
Rai - 1/4 tsp
Urad Dhal - 1/4 tsp
Chana Dhal - 1/4 tsp
hing- a pinch
Oil- 2 tsp (preferably til oil)
For Thengai Paruppu Thogaiyal\ Coconut and Dhal Chutney
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