MULTI COLOURED SALAD

Salad is usually made of leafy & fresh raw vegetables.  It is a ready to eat dish which is served either chilled or in room temperature.  Salads are very good for our health. Doctors advice that we should take at least one salad every meal. Each colour we add has its own nutritional value.  Salads are also served with salad dressings or garnishes.  

In this particular salad i am using chick peas & rajma along with coloured capsicums/ bell peppers.  Chick peas & rajma are full of protein, carbohydrates, magnesium, sodium potassium & dietary fibers.  Capsicum or bell pepper also is full of potassium, sodium, carbohydrates, vitamin-A, vitamin-C, vitamin-B6, iron, magnesium & other dietary fibers.  Here is my recipe for a healthy protein rich salad.   

Preparation time:  15 mts          Cooking time: 15 mts       Serves:   2-4



Ingredients:

White chickpeas               -   1/2 cup
Rajma (kidney beans)      -    1/2 cup
Red capsicum                   -   1 no
Yellow capsicum               -    1 no
Green capsicum               -     1 no
Salt                                     -    to taste
Pepper powder                -    1/2 tsp
Lemon                               -    1 no. small


Method:


Soak the chickpeas & rajma overnight.  Pressure cook it till it is ready.  Cut all the capsicums in to small pieces. Extract juice from the lemon & keep it aside.  Drain the cooked chickpeas & rajma.  Put all the ingredients into a bowl.  Add the salt, pepper & lime juice.  Mix it all well.  Multi coloured salad is ready.    

Variations:

We can make different types of salads using our creative imagination.



Tips: 

1) Boil the chickpeas & rajma to the right consistency.  Don't overcook it.

2) We can even skip salt as we are using lime juice.

ORANGE PEEL CURRY

Orange is a fruit which belongs to the citrus family.  Oranges originated in Southeast Asia, most probably in China.  It grows well in tropical & sub-tropical climates.  Oranges are high in Vitamin-C, potassium & carbohydrates.  It also has high water content & is high in dietary fiber.  In India oranges are in season from October to January.  

When we think of orange, we only think about the fleshy part of the fruit.  Most of us don't know that even the peel is edible.  Orange peel is also equally high in vitamin-c, fiber & other nutrients like the fleshy part.  It is generally used in baking as a flavouring agent & also as a garnish. 

In this recipe i am using the orange peel & making a curry which is the Indian equivalent to the Chinese sweet & sour curry.


                                     

Preparation time: 10 mts      Cooking time:  20 mts      Serves: 3-4

Ingredients:

Nagpur orange peel                  -   peel of 2 oranges
Tamarind                                    -   size of a small lime
Sambar powder                        -    2 tbsp
Turmeric powder                        -   1/2 tsp
Mustard seeds                            -   3/4 tsp
Fenugreek seeds                       -   1/2 tsp
Red chili                                       -   1 no
Gingelly oil                                   -    2 tbsp
Jaggery                                        -   2 tbsp
Besan flour                                  -   1 tbsp
Salt                                               -  to taste

Method:

Cut the orange peels in to small 1/2 inch pieces.  Pour 1 1/2 cups of water in the tamarind, extract the juice & keep it aside.  In a pressure pan add the oil & heat it.  Add the mustard seeds, fenugreek seeds & red chili & fry them.  Then add the cut orange peel & fry it well.  Add the sambar powder & turmeric powder & fry well.   Add the tamarind water & salt & pressure it for one whistle.  

Powder the jaggery.  Make a paste of the besan flour with a little water.  Open the pressure pan after the pressure is released.  Bring it to boil & add the jaggery & allow it to boil for some more time.  Add the besan paste & thicken the curry.  Orange peel curry is ready.  This curry goes well with rice.

Variations:

We can make this curry using the peel of musambi also.


Tips:

1)   Try to scrape the white insides of the orange peel.  It will reduce the bitterness of the peel.

2)   We can cut the peel into small pieces, dry them in the sun & store them in a container.  This can be used when the oranges are not in season.

3)   It is always best to use fresh orange peels because it gives a great fresh flavour to the curry.

RIDGE GOURD DHAL (PEERKANGAI DHAL)

Ridge gourd which is called Vietnamese Luffe, is also known as Peerkangai in Tamil & thuria in Hindi.   It is available all over India.  It is high in dietary fibre.  It also has iron, zinc, vitamin C & magnesium.  It has thich ridged outer skin & soft spongy inside with seeds in the center. 

There are a lot of recipes made out of ridgegourd.  This is a very simple & tasty recipe i learnt from my mother.  It goes well with rotis & rice.

Preparation Time: 15 mts      Cooking Time:  20 mts      Serves:   3-4

Ingredients:

Ridge gourd                         -   1/2 kg

Moong Dal                          -    1 cup

Jeera                                   -    1/2 tsp
Turmeric powder                 -    1/2 tsp

Refined oil                           -    1 tsp
Salt                                     -     to taste

Green chili                           -    2 no

Lemon   (medium size)         -    2 nos.

Chopped coriander leaves    -     2 tbsp

Method:

In a kadai, dry fry the moongdal till it gives out a nice aroma.  Wash it & keep it soaked in a little water for 15 mts.  Cut the ridgegourd in to 1 inch cubes.  Slit the green chillies. In a pressure pan add all these ingredients except the oil & jeera & pressure cook for 10 mts or 2 whistles.  When the pressure is released, mix it all well with a ladle.  Squeeze the juice of the 2 lemons.  Heat the oil & fry the jeera in it. Season the dhal with the jeera.  Garnish with the coriander leaves. Delicious ridgegourd dhal is ready.  

Variations:

We can make this dhal without the ridgegourd also.  We can also use chow chow (chayote) instead of ridgegourd.  Chow chow will take a slightly longer time to cook.

Tips:

1) Choose the ridgegourd very carefully.  It should be fresh with dark outer skin.  

2) It should be soft when you press it.

3) Use of lemon & green chilies can be according to one's taste.

           

DRUMSTICK BHARTHA

Drumstick is a very common vegetable available in Indian markets.  India is the largest cultivator of drumstick.  It is also found all over Asia and used a lot in their cuisine.  All parts of the drumstick tree have medicinal value and is used in our cooking.  The leaves of the drumstick tree is a good source of vitamins & also beta-carotene.  The leaves also cure mouth sores.  The pods of the tree which are commonly used in South India to make sambar is full of dietary fiber, potassium, calcium, phosphorus & vitamin-c.

Drumstick is used mostly in sambar & other gravy items.  I came across this recipe by chef Harpal Singh & tried it out.  Its very simple to make but extremely tasty.  Takes very little time to make.




Preperation Time: 15 mts         Cooking Time: 20 mts         Serves: 3-4


Ingredients:

Drumstick                                      -         1/2 kg ( 6-7 nos. approximately)
Big onion    (medium size)           -          1 no
Tomato       ( big size  )                 -          1 no
Garlic                                              -          2 pods
Ginger                                             -          1 inch piece
Lemon (medium size )                  -          1 no.
Coriander leaves                           -          2 tsps finely chopped
Chili powder                                  -          3/4 tsp
Dhania powder                              -           3/4 tsp
Turmeric powder                           -           1/4 tsp
Salt                                                 -            to taste
Refined oil                                     -            2 tbsp


Method:

Cut the drumsticks in to 3 inch pieces.  Boil them with a little salt  till they are soft.  Open the pieces & scoop out the flesh with a spoon.  You can keep the seeds also.  Cut the onions & tomato in to small pieces. Grate the garlic & ginger & keep it aside.  Squeeze the juice out of the lemon & keep it aside.

Heat the oil in a vessel & add the cut onions.  Saute them well till they become soft & transparent.  Add the grated ginger & garlic & fry for a few more minutes.  Then add the chopped tomato & fry well.  Mash them all well with the back of the spoon.  Add the chili, dhania & turmeric powders & fry well.  Add the salt & saute well.  Now add the scooped out drumstick flesh & mix it all well.  Add the lemon juice & chopped coriander leaves & saute well.  Drumstick bhartha is ready.  Transfer it into a dish & garnish with chopped coriander leaves.  This goes well with rotis, parathas etc.

Variations:

We can make eggplant bhartha using  the same recipe.  All we have to do it substitute drumstick with egg plant.

Tips:

1) Boil the drumstick pieces directly in a vessel.  This will help us take it out in the right time.  Using a pressure cooker to boil it may break the drumstick pieces & make it very difficult to scoop out the flesh.

2) We can add some boiled peas to add colour to the curry.

3) Make sure to buy tender drumsticks which are very thick & fleshy.

QUICK VEGETABLE KURMA

Kurma is a delicious side dish which can be served along with  pulao, rotis, naans etc.  This dish is basically from the northern part of India & has taken different forms in different parts of the country.




Preparation Time: 15 mts   Cooking Time: 30 mts  Serves: 4 




Ingredients:



Onions           -  2 nos
Tomato          -  2 nos
Garlic             -  2 pods (scrapped)
Ginger            -  1/4 inch piece (scrapped)
Beans             -  150 gms
Carrots           -  150 gms
Potato            -  2 nos
Green peas     -  1/2 cup
Cauliflower     -   1 cup of small florets
Coriander leaves - 2 tbsp chopped finely
Chili powder   -  1 1/2 tsp
Turmeric powder - 1/2 tsp
Dhania powder   -  2 tsp
Jeera powder     -  1/2 tsp
Garam masala powder - 1/2 tsp
Milk                  -     1/2 cup
Corn flour         -  2 tsp
Refined oil         -   2 tbsp
Cinnamon          -  1/4 inch piece
cardamom         -  1 no
cloves               - 2 nos
Salt                   -   to taste








Method:


Mix the milk & corn flour & keep it aside. Chop the onions finely.  Cut the tomatoes in to small pieces.  Cube all the other vegetables into same size.  Heat oil in a pan & fry the cinnamon, cardamom & cloves.  Then add the chopped onions & fry till the onion turns brown.   Add the scrapped ginger & garlic & fry till you get a nice aroma.  Then add the tomatoes & fry till oil comes out.  Slowly add all the powders & fry for some more time.  To this mixture add the cubed vegetables & mix it all together.  Saute it all for sometime till the raw smell of carrots & beans goes off.  Then add salt & enough water to immerse all the vegetables & cook  till they are soft.   Add the milk mixture & bring it to a boil.  Add chopped coriander leaves & garnish it.  
Quick veg. kurma is ready.




Variations:


We can make this kurma using just one or two vegetables also.  We can even add soy chunks to it to make it healthy.




Tips:


1)  Making the kurma in a pressure cooker will help save time. If using the pressure cooker, allow it to whistle just once.
2) We can add coconut milk instead of plain milk to enhance the taste.
3) Chili powder can be added according to one's taste.

ON A COMEBACK

Finally, I've decided to come out of my hiatus & start putting posts in my blog.  I know that its a long gap & all of you would have got fed up waiting.  I hope i can make up for that by posting interesting recipes for you all.  Keep reading & encouraging me.  We have been travelling a lot domestically & visiting some interesting places in India.  One of the best places i visited is Amritsar - especially the Golden Temple.  Beautiful & serene.  Maintained spic & span by the temple authorities.  The public also chip in by doing voluntary service.  I also visited some century old temples of south India & was saddened by the way they are maintained.  Most of the temples have huge properties attached to them & get good revenue.  Still authorities are so callous & have an indifferent attitude towards the upkeep of the temples.   I hope they will change their attitude & try to improve the condition of our temples at least after seeing places like this.  


We also visited kullu & manali for a few days.  It was an enjoyable trip & we even got to do white water rafting.  My husband has put a post on this trip in his blog  www.the-kasl.blogspot.in.  Those interested can visit this site & read about this trip.


Will catch up with you all soon.

VISIT TO ETHIOPIAN RESTAURANT

Last week our son took us to an Ethiopian restaurant for lunch. I was very hesitant because i was sure that i will not get any vegetarian food there. My son & daughter-in law were very confident that it will be there. Surprise of surprises!!! There was not only vegetarian food available, they even had a big vegetarian combo meal. The staple food of Ethiopia is Injera and Wat. Injera is a flat bread made of fermented grain which is indegenous of Ehiopia. It looks like a mixture of our Indian dosa & appam. Wat is their stew like side dish. A wat can be made of anything varying from vegetables, pulses & meat. I was really impressed by the selection they had in the vegetarian section. Most of the side dishes tasted very Indian. They had a wat made of pulses which tasted like our dal makhni. Then they had dishes made of dried peas, spinach, beans etc. Ethiopians believe in community eating. The plate is layered with a huge injera bread. All side dishes are served on top of it. Extra injera is served in a basket. Everybody sit in a circle & dip their hands in to the plate & eat. It was a wonderful experience & we all enjoyed it very much.

LONG HYBERNATION

It has been a long time since i made a posting in my blog. That's because i've been spending time in the USA for the last 5 months. Both my children are here. My daughter-in-law gave birth to a beautiful girl baby in December. She's my first grand child & i'm enjoying every moment of my stay with her. She's a cute little bundle of joy & keeps us entertained all the time. Right now i'm all attached to her & have no time for anything else. I'm planning to restart my blogging after coming back to India in May.

BREAD UPMA

Bread is used in many ways in different countries. We can toast it, make a sandwich or even have it fresh with butter & jam. Here i have used bread in a typical Indian style dish.

Preparation Time: 10 mts Cooking Time: 10 mts Serves: 2

Ingredients:

Bread - 1 small loaf ( app. 350 gms )

Big onions - 2 nos

Tomato - 1 no

Green chilies - 3 nos

Mustard seeds - 1 tsp

Broken urud dal - 3/4 tsp

Turmeric powder - 1 tsp

Salt - to taste

Method:

Cut the bread in to small cubes. Sprinkle some water, mix it & keep it covered for sometime. Chop the onions, tomato & green chilies in to small pieces. Heat oil in a pan & fry the mustard seeds. Add the urud dal & fry for sometime. Add the chopped green chilies & onions. Fry till the onions become pale in colour. Then add the tomato pieces & fry for some time. Add the turmeric powder & enough salt. Then add the soaked bread pieces & mix it all well & fry for sometime. Bread upma is ready.

Variations:

We can skip the tomato in the upma. Instead we can add finely chopped vegetables like beans , carrots, peas & potatoes to the upma.

Tips:

1. Always use non-sweetened bread for the upma. For those who like it a little sweet, you can use sweet bread & make it.
2. While sprinkling the bread with water, make sure that all pieces of bread are completely soaked but don't over soak it.
3. Add the salt to the vegetables & mix it well before adding the bread so that the salt spreads evenly.

Taste it & enjoy.

AVARAKKAI PORIYAL (BROAD BEANS FRY )

Avarakkai is called amarappayaru in Malayalam. It is also known as Broad beans in English. This green vegetable is full of fiber & is highly recommended by doctors as a zero calorie food. There are two varieties of avarakkai - broad & narrow beans. Here i have used the broad variety.

Preparation Time: 10 mts Cooking Time: 10 mts Serves: 2

Ingredients:

Avarakkai - 250 gms

Mustard seeds - 1/2 tsp

Red chilies - 2 nos

Refined oil - 1 tsp

Salt - to taste

Method:

Wash the avarakkai & remove the fiber from both sides. Cut it in to small pieces. Heat oil in a pan & fry the mustard seeds. Add the red chilies & fry for a few seconds. Then add the chopped avarakkai & salt & mix well. Cook it in low fire till the avarakkai becomes soft. If needed sprinkle little water & cook it. Avarakkai poriyal is ready.

Variations:

We can do this poriyal with onions also. Chop & fry the onions & then add the avarakkai & cook it. We can also use coconut scrapping to the poriyal. Add it after the avarakkai is cooked & mix it all well for a few seconds.

Tips:

1. To retain the green colour, add a pinch of soda-bi-carb to the chopped avarakkai.
2. Instead of adding coconut scrapping as it is, run it in the mixer for a few seconds along with the red chilies & add it to the poriyal. This will give it a better taste. Those who like the smell of garlic can add 2 pods of garlic along with the red chilies.
3. Always choose tender avarakkai for the best taste.
   
   
   

Taste it & enjoy.

ULLI THEEYAL

Theeyal is a typical Kerala dish. Ulli in Malayalam means small onions. Just like the Tamilians, Keralites also use a lot of small onions in their cuisine. This gravy dish is a great success in all the restaurants here.

Preparation Time: 20 mts Cooking Time: 20 mts Serves: 2-3

Ingredients:

Small onions (pearl onions) - 250 gms

Coconut scrapping - 3/4 cup

Coriander seeds - 2 tbsp

Red chilies - 5 nos

Refined oil - 2 tsps

Curry leaves - 1 tbsp

Mustard seeds - 1 tsp

Tamarind - 1 small lemon size

Salt - to taste

Method:

Peel & clean the small onions. Squeeze the tamarind in 2 cups of water & keep it ready. Heat 1 tsp of oil in a pan. Fry the coriander seeds, red chilies, coconut scrapping & curry leaves. Take 3-4 small onions & fry it also along with the other ingredients. The coconut should brown nicely. Grind it all to a nice paste. Heat the balance oil in the pan & fry the mustard seeds. Then add cleaned small onions & fry well till they are transparent. Add the tamarind water & salt. Boil it well till the raw smell goes off. Then add the ground masala & boil it well. Add some curry leaves on top & switch off the heat. Theeyal is ready.

Variations:

Theeyal can be made with vegetables like bitter gourd, potato, yam, mushroom etc. For the non-vegetarians this can be made with prawns too.

Tips:

1. The trick lies in the masala. The coconut has to be fried nicely in to a deep brown colour. That is what gives the taste to the theeyal.
2. We can make the theeyal in coconut oil to give it a nice Kerala taste.

Taste it & enjoy.

PARANGIKKAI PAALKOOTU (RED PUMPKIN KOOTU)

Preparation Time: 10 mts Cooking Time: 20 mts Serves: 2

There are two types of pumpkins in India - green & red. Red pumpkin is grown all over the world & is used in a variety of dishes. Red pumpkin has nutrients like beta-carotene, carbohydrates, potassium & magnesium. In the United States it is used to make pie for Thanksgiving. It is also used as candle holder during Halloween day. This kootu was taught to me by my Mother-in-law.

Ingredients:

Red pumpkin - 250 gms

Green gram dal (paasi paruppu) - 25 gms

Milk - 1/2 cup

Green chilies - 2 nos

Curry leaves - 2 sprigs

Coconut oil - 1 tbsp

Salt - to taste

Method:



Slice the red pumpkin in to 2 inch square pieces. Fry the dal slightly in a kadai & boil in the pressure cooker with enough water. Slit the green chilies. Place the cut pumpkin pieces & the chilies in a vessel. Add enough water & salt. Cook it till the pumpkin is tender. Mash it with the back of a spoon or ladle. Mash the dal & add it to the pumpkin & let it boil. Mix the milk in to it. Switch off the heat & add the curry leaves & coconut oil. Parangikkai paalkootu is ready. This kootu will have a mild sweetness to it & can be eaten as it is or as a side dish with sambar rice & chapathis.

Variations:

People staying abroad can do this kootu with the squash available there.

Tips:

1. This kootu will have mild sweetness to it. Those who need more sweetness can add a little sugar to the kootu.


2. Add coconut milk instead of plain milk. This will give the kootu a rich taste.

Taste it & enjoy.

CARROT SOUP

Carrot is a root vegetable grown all over India. It is high in beta-carotene. It is also high in anti-oxidants & fibers. The carrot available in South India is orange in colour but the Delhi carrot is red in colour. These days we get mini or baby carrots which are consumed in their raw form. Carrots can be used in salads, cakes & lot of other dishes. Here is the recipe for carrot soup.




Preparation Time: 10 mts Cooking Time: 20 mts Serves: 2

Ingredients:

Carrots - 250 gms

Big onion - 1 no

Potato - 1 no

Garlic - 2-3 pods

Black pepper - 1 tsp

Fresh cream - 2 tbsp

Salt - to taste

Method:

Cut the carrots, potato & onion in to cubes. In a pressure cooker place all these vegetables with 2 cups of water, salt & pepper. Pressure it for 1 whistle or for 15 mts. When it is cold, drain the water & keep it aside. Put the boiled vegetables in a mixer, add the water slowly & puree it well. Strain it through a sieve. Add some more water if the soup is very thick. Bring it to a boil. Delicious tasting carrot soup is ready. Serve it in a soup bowl with a swirl of fresh cream.

Variations:

We can make this soup without adding garlic. Potato is used here as a thickening agent. So instead of potato, we can use some corn flour paste to thicken the soup.

Tips:

1. Add enough pepper while cooking the carrots so that the soup absorbs all the spice.

Taste it & enjoy.

RAW BANANA PODIMAS (VAZHAKKAI PODIMAS)

Kerala is famous for its Plantain trees & Coconut palms. Each house will have at least a couple of these trees in their backyard. Kerala is famous for its special variety - Nendran Vazhai. But this recipe is made with the other variety ( ponthan kai)which is available in Tamil nadu.

Preparation Time: 10 mts Cooking Time: 20 mts Serves: 2

Ingredients:

Raw banana - 3 nos

Green chilies - 2 nos

Lemon - 1 no

Mustard seeds - 1/2 tsp

Black gram dal (ulundu paruppu) - 1/2 tsp

Asafoetida powder - 1/2 tsp

Refined oil - 2 tsp

Salt - to taste

Method:

Cut the bananas in to two. Keep it in a bowl of water & boil till it is soft. Allow it to cool down & grate it using a grater. Chop the chilies in to small pieces. Heat oil in a pan & fry the mustard seeds. Add the black gram dal & asafoetida powder & fry well. Then add the cut green chilies & fry for sometime. Add the grated banana. Sprinkle the salt & stir it well. Squeeze the lemon on top & mix well . Vazhakkai podimas is ready.

Variations:

We can add coconut scrapings to the podimas. If coconut is used, then lemon juice is not needed. We can also fry a sliced onion before adding the grated banana. Again lemon juice can be omitted in this.

Tips:

1. The bananas should be cooked to the right consistency. The moment it starts to get soft, remove it from the heat & allow it to cool. This way, the gratings will come out nicely. If it gets overcooked, then the banana will become mushy while grating.
2. Add the salt while boiling the bananas. This way the salt will spread evenly.
3. We can also add the salt to the grated banana, mix it well & prepare the dish.
   
   

Taste it & enjoy.

PUDALANGAI KOOTU (SNAKE GOURD KOOTU)

Pudalangai is a versatile vegetable which can be cooked in many ways.

Preparation Time: 10 mts Cooking Time: 30 mts Serves: 2

Ingredients:

Pudalangai - 250 gms

Bengal gram dal (kadalai paruppu) - 1 tbsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1/2 tsp

Black gram dal (ulundu paruppu) - 1/2 tsp

Asafoetida powder - 1/4 tsp

Curry leaves - 1 tsp

Refined oil - 1 tbsp

To grind:

Coconut scrapings - 1/2 cup

Green chilies - 3 nos

Cumin seeds (jeera) - 1/2 tsp

Method:

Grind the coconut & other ingredients to a smooth paste. Soak the kadalai paruppu in a little water. Cut the pudalangai in to small pieces. Put the chopped pudalangai & the soaked dal in a pan. Add enough water, turmeric powder & salt. Cook it on low heat till it gets cooked. Add the ground paste & mix well. Let it simmer for sometime till the raw smell goes off. Heat oil in a pan & fry the mustard seeds. Add the urud dal & fry till it becomes brown in colour & add the asafoetida powder & curry leaves. Pour it on top of the pudalangai & mix it well. Pudalangai kootu is ready. This kootu will be good with sambar & rasam as a side dish.

Variations:

This kootu can be made with pumpkin, chow-chow, cabbage, broad beans, string beans etc. We can use red chilies instead of green chilies.

Tips:

1. While boiling the pudalangai, add just enough water to soak the vegetable. This kootu is thick in consistency because it is a side dish.
2. Heap the kadalai paruppu in the center & cover it with the pudalangai & boil it.
3. If the kootu becomes watery, add a little rice flour to thicken it.

Taste it & enjoy.

SNAKE GOURD FRY (PUDALANGAI PORIAL)

Snake gourd is a tropical creeper which is grown all over India. There are two varieties of snake gourd - long & short ones. It is full of fiber & water content is also high. It also has iron, calcium & carotene. Snake gourd is called as Pudalangai in Tamil & Pudavalangai in Malayalam.

Preparation Time: 10 mts Cooking Time: 10 mts Serves: 2

Ingredients:

Pudalangai - 250 gms

Green gram dal (pasi paruppu ) - 1 tsp

Mustard seeds - 1/2 tsp

Red chilies - 2 nos

Refined oil - 1 tsp

Salt - to taste

Method:

Soak the pasi paruppu in little water. Cut the pudalangai in to half lengthwise & cut in to thin slices. Heat the oil in a frying pan & add the mustard seeds. When it is fried, add the red chilies & fry for sometime. Add the chopped pudalangai. Drain the water from the dal & add it to the pudalagai. Sprinkle enough salt, close the pan & cook it on low fire till the pudalangai is cooked. Mix it all together & pudalangai porial is ready.

Variations:

Instead of pasi paruppu, we can add coconut scrapings & make it. Pudalangai can be made plain without either pasi paruppu or coconut. We can also make it with just salt & pepper powder. For this we have to fry the mustard in ghee instead of oil.

Tips:

1. Don't add water to boil it, because pudalangai will give out water when salt is added to it.
2. Make a well in the centre & add the pasi paruppu & cover it with the pudalangai. This way the dal will get cooked fast.

Taste it & enjoy.