Dosakaya Pappu – Hearty Meal:)

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Also known as: Velarikai Kothu Paruppu. Velari-Pazham Paruppu. Ripe Cucumber and Lentils Curry. Well, I got introduced to this vegetable when I was studying in Hyderabad…its one of the delicacy that they used to serve at our hostel. I never saw anyone buying ripe cucumbers in Tamil Nadu before. So, initially I was very skeptical [...]

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Dhall Makhani – Mood For Cooking!

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Dal Makhani: Once upon a time…when I was studying in New Delhi, they used to serve Dal Makhani in our hostel, quite often! Let me refresh your memory by saying ‘Makhani’ means buttery. Somehow, our cook completely misses the whole idea of adding it to the dish! He exactly knows how to ruin a particular [...]

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Arai Keerai Kothu Paruppu / Amaranthus Greens Sambhar – Adopt Green Cooking!

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Arai Keerai Sambhar: Ingredients Greens 1 bunch – cleanedGreen chilies 3 slicedGarlic 4 crushedOnion 1 large choppedTomato 1 large choppedChick peas/chana dal 1 cupThuvar dal 1 cupSaltTurmeric 1/4 spoonChili powder 1 spoonSambhar powder 1 spoonTamarind paste 1/4 spoon For Tempering: Oil few spoonMustard seeds 1/4 spoonCumin seeds 1/4 spoonAsafoetida 1/4 spoonCurry leaves few. Method: Cook [...]

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Ivy Gourd Leaves with Lentils

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Kovai Ilai Dhall: Ivy Gourd Leaves Soup. Kovai Thazhai Dhall. Kovaikkai Keerai Kothu Paruppu. Gherkins Leaves in Food preparations. Dhondakai Greens in Cooking. Tinda / Tindora Leaves in cooking. Dondaikai Koora Pappu Chaaru. Ivy Gourd is considered as weed in many parts of the world and even in India. It comes under the Cucurbitaceae family(Family [...]

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Vendhaya Keerai Kothu Paruppu

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Methi Dhall: These greens are known as Methika in Sanskrit. Menthilu in Telugu, Methi in Hindi, Vendhaya Keerai in Tamil. Its Botanical name is Trigonella foenum and English name is Fenugreek leaves. Fenugreek leaves are body Coolant. It has laxative and diuretic properties. It is said to tone the tissues. Astringent – causes contraction. Relieves [...]

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Mango Dal / Mango Pappu Chaaru

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Mango Dhall:I like the way punjabis serve their talli. In their dhall…I would always find raw chopped mangoes. Something tangy in dhall will be really special. So thought of making mango-dhall today. Ingredients: Kili Mooku Manga( Raw Mango 1 large) chopped along with its thick skin, deseed. Moong Dal 1 cup Salt Turmeric pinch Green [...]

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Squash Dhall

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Squash Dahl:Ingredients:Squash 3 large Thoor Dal 1 cup Salt Turmeric pinch Green chilies 3 fienly chopped Onion 1 small finely chopped Garlic 6 clovs fienly chopped Tomato 1 large chopped Cumin seeds 1 spoon Asafoetida 1 pinch Oil few spoons Green Onions 4-6 chopped. Method: In a pressure cooker, cook thoor dalt with salt and [...]

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Nei Paruppu / Uppu-Paruppu

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Also Known As: Dal Tadka, Dhall Tadka, Nei-Paruppu. Uppu-Paruppu. Mudha Pappu.Ghee and Dhall are two important ingredients in every Indian’s household…a quintessential part of the wedding menu, in fact. With regional variations…there are plenty to serve-upon. Ingredients: Thuvar dal 1 cup Ghee 1 Tsp Salt Curry leaves Dry red chilies 5 Mustard seeds 1 tsp [...]

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Pala Kura Pappu Charu / Spinach Dhall

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Pala Koora Pappu Chaaru:(Andhra Style) Also known as: Spinach n Lentil soup. Pala Keerai Paruppu. Palak dhall.This is my favorite Hyderabad Hostel food. The cook used to make it really well. My Mommy never used Palak greens in cooking and she always prefer either masiyal or poriyal. So it was kind of different to me. [...]

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Kumbakonam Kathirikai Kothsu

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Brinjal Gothsu: Ingredients: Eggplant 1/4 kg diced Thoor dal 2 table spoon Green chilies 4 Slitted Tomato 3 chopped Onion 1 large chopped Salt Turmeric 1/4 spoon Oil few spoons. Seasoning: Fry cumin seeds and few curry leaves in oil. And run this over the gothsu made. Method: In a pressure pan heat oil and [...]

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