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Thandu Keerai Poriyali/Sabzi is very easy to cook and healthy way to add green leaves in our diet. Added coconut grated and green chilies paste in the end to enhance the flavor and spiciness to the sabzi. This dry texture sabzi served as a side dish and it suites well with Rasam Rice, Sambhar rice and Curd rice.
If i try to translate Keerai in English i would say all edible green leaves just like spinach are called as Keerai in Tamil. This sabzi is one such variety of green leaves known as Thandu Keerai. It comes in green and red color leaves. In Marathi, i hope known as Lal Math and Hara Math.
Ingredients:
- 4 cups of Thandu Keerai/Math (nicely washed and chopped)
- 1/4 tsp Haldi/Turmeric Powder
- Salt to taste
>For Blending:
- 2 to 3 Green Chilies
- 1/4 cup Coconut grated
>For Seasoning:
- 1 tsp Mustard Seeds
- 2 tsp Urad Dal / White Lentils ( grown in Indian subcontinent- Available in
Indian Store)
- 1 tsp Chana Dal / Split Black Chickpeas (optional)
- A pinch of asafoetida / Hing
- Oil
Time Required: 15 mins
Method:
Nicely wash the green leaves and chop them in to small pieces
Blend the grated coconut and green chilies and keep it aside.
Heat oil, add all seasoning seeds allow them to splutter.
Add chopped keerai/green leaves, salt, turmeric powder and hing/ asafoetida mix well and saute for 3 minutes.
Add the above blended coconut and green chili mixture and mix well. Adjust the salt if any.
Serve this healthy curry with any rice like Rasam Rice, Sambar rice or Curd Rice.
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It’s a great way to increase your intake of raw vegetables without getting cooked. But kids make faces when they told to eat raw vegetables. I just added few simple steps to make more interesting Carrot Sabji/ Carrot Salad. This tip works for children and adults too. One can eat one full bowl in one go. It will go well with chapati/Indian Bread, Rice and even as a healthy snack at 4 pm in the office time.
Ingredients:
- Carrot 2 shredded
- 2 to 3 Green chili (chop them as big pieces )
- Salt to taste
- Lemon Juice - 1 tsp
- Fresh Coriander Leaves (for garnishing)
For Seasoning:
- Mustard seeds
- Urud Dal /White Lentils (grown in Indian subcontinent- Available in
Indian Store)
- Hing/Asafoetida
- Oil
Method:
1. Peel and then grate the carrots in a large bowl. I used baby carrots so i blended it.
2. Add the chopped green chilies, salt, lemon juice and add the seasoning on top and mix well.
3. Garnish with fresh coriander leaves.
That’s it simple and easy and yummy tasty salad is ready in 2 mins.
Variations: You can add garlic cloves crushed and mix it with olive oil to get another version of taste.
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Pumpkin by default is a mild sweet veggie here is one type of recipe to turning it as Spicy Pumpkin Masala Sabzi. The key sub ingredient in making it best spicy pumpkin/ Kaddu/ Poosanikai /Kumbalakai made of dry roasted besan/ gram flour, and various other Indian curry spices. Enjoy this flavorful healthy meal.
Check out some other Pumpkin recipes which i tried:
Ingredients:
Pumpkin chopped - 2 cups
Onion (medium size) - 1 nos
~For Seasoning:
Mourie/ Mustard Seeds - 1 tsp
Jeera/Cumin Seeds - 1 tsp
Garlic & Ginger Paste - 1 tsp
Curry Leaves - 3 to 4 leaves
~For Masala Powders:
Besan/ Gram Flour - 3 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander seeds Powder - 1 tsp
Salt to taste
Method:
Step 01) Clean the inner part of the pumpkin and cook it in microwave for 4 mins. with outer skin. Once it is boiled it is very much easy to peel off the thick outer skin. Dice it and keep it aside
Step 02) Heat a pan in low flame and roast the besan powder till you get light brown color and transfer it to bowl
Step 03) In the same pan add oil for seasoning and add the seasoning seeds and allow them to splutter. Add the onions and fry for 2 mins. Followed by curry leaves, ginger & garlic paste and fry till onion turns to pink
Step 04) Add the diced pumpkin , and all the spicy masalas mix it well
Step 05) Lastly add the roasted besan/ gram flour powder mix it nicely and cook it for 2 mins.
Serve: Serve with roti / chapati it also goes very well with steamed rice with a tsp of ghee:)
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From brinjal/Eggplant you can make many delicious dishes and curries. This sabji is one among them. Brinjal Fry is not only easy to prepare and it does not require any other complex cooking techniques. The simple yet aromatic seasoning of sauteed cumin, mustard, kalonji seeds / black cumin, curry leaves and fresh coriander leaves makes it simply irresistible.
Ingredients:
- Brinjal - 5 to 6 Nos
- Mustard Seeds - 1 tsp
- Urud Dal / White gram split - 1/2 tsp
- Kalonji seeds/Nigella Sativa/Black Cumin seeds - 2 tsp
- Curry Leaves - Few
- Turmeric powder - 1 tsp
- Red Chilli Powder - 3 tsp
- Coriander seeds Powder - 1 tsp
- Cumin seeds Powder - 1/2 tsp
- Hing / Asafoetida - 1/4 tsp
- Salt to Taste
- Oil
Method:
Step 01) Nicely clean and wash the brinjal and slice them into 3 to 4 pieces
Step 02) Put a reasonable sized heavy bottom pan on the range and heat oil.
Step 03) Add the seasoning seeds and allow them to splutter.
Step 04) Add the brinjal/eggplant and fry them nicely in slow heat
Step 05) Once the brinjals are half fried add turmeric powder, red chilli powder, coriander seeds powder, cumin seeds powder, salt and Hing/Asafoetida and mix well and cook till brinjals are tender
Serving: Serve with roti and it goes very well with Curd Rice too.
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Yet again one more sundal varieties as Prasadam / Nivedyam for Navratri Recipes - Moong Sprout Sundal / Green Gram Stir Fry Sabji.
“Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign.
Lentils and sprouts stir fry sabji’s /side dishes are called as "Sundal" in Tamil language. If i try to translate Sundal in English, i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though many salads use raw ingredients, some use cooked ingredients like sundal varieties.
Ingredients:
- Moong Sprout/ Green Gram Sprout - 1/2 cup (grown in Indian subcontinent- Available in Indian Store)
- Turmeric / Haldi - 1/4 tsp
- Salt to Taste
For Grinding:
- Coconut scraped- 2 tbsp
- Green Chilies - 2 nos.
For Seasoning:
- Mustard Seeds - 1 tsp
- Urud Dal/White Lentil - 1/2 tsp (grown in Indian subcontinent- Available in Indian Store)
- Ginger - 1 tsp (optional)
For Garnishing:
- Fresh Coriander Leaves - 2 tbsp
- Lemon Juice - 1 tsp
Time Required: 10 mins.
Method:
Step 01) Refer here how to make Green Gram / Moong Sprout at home
Step 02) Heat a pan with 1 tsp of oil in medium flame add seasoning seeds allow them to crackle then add ginger and saute for a minute. Add the moong sprout, salt and turmeric and saute it for 1 minute
Step 03) Grind the green chilies and coconut scrapped, add this mixture and mix well
Serving: Serve like a salad or with curd rice as sabji.
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Prasadam / Nivedyam for Navratri Recipes - Mixed Pulses Sundal / Mixed Pulses Stir Fry Sabji. “Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign.
Lentils, pulses and sprouts stir fry sabji’s /side dishes are called as "Sundal" in Tamil language. If i try to translate Sundal in English, i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though many salads use raw ingredients, some use cooked ingredients like sundal varieties.
Ingredients:
- Mixed Pulses - 1/2 cup
- Coconut scraped - 2 tbsp
- Turmeric / Haldi - 1/4 tsp
- Red Chili Powder - 1tsp
- Salt to Taste
For Seasoning:
- Mustard Seeds - 2 tsp
- Ginger paste - 1 tsp (optional)
For Garnishing:
- Fresh Coriander Leaves - 2 tbsp
- Lemon Juice - 1 tsp
Time Required: 10 mins.
Method:
Step 01) Wash the mixed pulses and soak it in 2 cups of water for 2 to 3 hrs then in a safe microwave bowl cook them for 8 mins. Or you can cook in pressure cooker or heavy bottom pan
Step 02) Heat a pan with 1 tsp of oil in medium flame add mustard seeds allow them to crackle then add ginger paste, green chilies and saute for a minute
Step 03) In the seasoning oil add salt, turmeric powder and red chili powder (as a flavoring agent you can add little chaat masala also) and saute it for 1 minute this gives nice color to the sundal. Then add cooked mixed pulses and mix well
Step 04) Garnish with coconut scraped, coriander leaves and lemon juice
Serving: Serve hot or with Curd rice as side dish sabji
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Here comes Kadalai Paruppu Sundal as Prasadam / Nivedyam for Navratri Recipes.
“Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign.
Lentils, pulses and sprouts stir fry sabji’s /side dishes are called as "Sundal" in
Tamil language. If i try to translate Sundal in English, i would like to put it
in the category of Salad. Salad means ready-to-eat dish. Though
many salads use raw ingredients, some use cooked ingredients like sundal
varieties.
Ingredients:
- Kadalai Paruppu / Chana Dal / Split Black Chickpeas - 1/2 cup (grown in Indian subcontinent- Available in
Indian Store)
- Coconut Scraped - 2 tbsp
- Turmeric - 1/2 tsp
- Salt to Taste
For Seasoning:
- Mustard Seeds - 2 tsp
- Red Chili/ Green Chili - 2 nos.
- Curry Leaves Few
- Ginger Paste - 1 tsp (optional)
For Garnishing:
- Fresh Coriander Leaves - 2 tbsp
- Lemon Juice - 1 tsp
Time Required: 10 mins.
Method:
Step 01) Wash the chana dal and soak it in 2 cups of water for 1 hr then in a safe microwave bowl cook them for 6 mins. Or you can cook in pressure cooker or heavy bottom pan
Step 02) Heat a pan with 1 tsp of oil in medium flame add mustard seeds allow them to crackle then add green chili followed by curry leaves.
Step 03) Add chana dal, turmeric (you can add turmeric while cooking the chana dal ) salt and coconut and saute it for about 2 minutes. Turn off the flame and for garnishing add coriander leaves and lemon juice
Serving: Serve as Prasadam.
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As Navratri Festival is approaching thought to share some Sundal recipes as Prasadam/Niveydam.
“Prasadam” means an edible food that is first
offered to a God/deity and then distributed in his/her name to
followers/others as good sign.
Lentils,
pulses and sprouts stir fry sabji’s /side dishes are called as
"Sundal" in Tamil language. If i try to translate Sundal in English,
i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though
many salads use raw ingredients, some use cooked ingredients like sundal
varieties.
Ingredients:
- Pasi Paruppu / Moong Dal / Yellow Split Peas- 1/2 cup
- Coconut scraped - 2 tbsp
- Turmeric / Haldi - 1/2 tsp
- Salt to Taste
For Seasoning:
- Mustard Seeds - 2 tsp
- Red Chili/ Green Chili - 2 nos.
- Curry Leaves Few
- Ginger Paste- 1 tsp (optional)
For Garnishing:
- Fresh Coriander Leaves - 2 tbsp
- Lemon Juice - 1 tsp
Cooking Time Required: 10 mins.
Method:
Step 01) Cook the moong dal in pressure cooker for 1 whistle or in heavy bottom pan, always keep eye on them and stir in between else it will get burnt. Moong dal should not be over cooked nor hard to chew. To simplify the process i followed the microwave method. i.e. Wash the moong dal and soak it in 2 cups of water for 1 hr then in a safe microwave bowl cook them for 6 mins. You can choose any suitable option to you.
Step 02) Heat a pan with 1 tsp of oil in medium flame add mustard seeds allow them to crackle then add red chili followed by curry leaves
Step 03) Add moong dal, turmeric ( you can add turmeric while cooking the moong dal ) salt and coconut and saute it for about 2 minutes. Turn off the flame and for garnishing add coriander leaves and lemon juice
Here is the video version of Recipe:
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Add chopped keerai/green leaves, salt, turmeric powder and hing/ asafoetida mix well and saute for 3 minutes.
