facebook twitter pinterest youtube googleplus email rss

CHRISTMAS DESSERTS

tutti frutti cake chocolate cake vanilla cake Orange cake dates cake jam brownies microwave single serving chocolate cakeShortbread cookies Jam biscuits eggless-choco-chip-cookies Caramel bread pudding chocolate burfi nutella Truffles

chocolate mousse rasperry cheese cake red velvet hot cocoa banana walnut muffins Blueberry muffins chocolate muffins carrot muffins choco-chip-muffins-recipe

Monday, December 5, 2011

 
    Vendakkai poriyal/ ladies finger poriyal is the one I love to mix and eat with rice and sesame oil/ghee. It needs some time and patience for cutting and sautéing the ladies finger/okra. But I love it so much to do and as well as eat. When I was new for cooking, it used to mess up with this without knowing the technique. Now I think I can make it easily and wonder how I messed up with this easy recipe.
I used to be a very bad eater until I finished my school. And when it comes to vegetables, my mom sure had a tough time making me eat . I never touch the accompaniment vegetable in my plate. My mom do all the possible things to make me eat, like she always mixes the vegetable accompaniment like poriyals, kootu and all those with a small portion of rice and ghee and before sambar or any gravy with rice, I have to eat that. Now also after I came here and left alone, I rarely eat veggies since no one is there to question me. And now a days I tell myself that I should take care of my health only myself and try do the same what my  mom used to do and hope to continue this Happy.


Ingredients

Ladies finger/vendakkai 1/2 kg
Sambar powder 1 tsp
Turmeric 1/8 tsp
Coconut, grated 1/8 cup
Salt as needed
Sesame oil 2 tblsp
To temper
Oil 1 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Curry leaves 1 sprig

 

Method

    1. Heat the pan/kadai with oil and temper with the items given under the ‘To temper’ table. Add the finely cut ladies finger(refer notes) and keep frying for 6-8 minutes in medium flame, stirring in between. Add sesame oil generously to reduce the stickiness. At a point the volume will reduce and the colour changes to transparent green.

    2. Now add salt, turmeric, sambar powder and mix well. Lastly add the coconut and fry for a minute. Transfer to the serving bowl.

   
     Serve as an accompaniment for rice with sambar or any gravy. I had with brinjal/drumstick kuzhambu. Yum yum!


Notes
  • Wash the ladies finger and pat dry them well before you cut. No water should be there in the ladies finger. It is better to wash and dry them prior so that no moisture is there. Check for old ones by breaking the tail end of the ladies finger. If it breaks crisp, then you can use it. Otherwise discard. Cut the head and then slice them in to thin circles.
  • When you start frying, the ladies finger will be sticky for a while, so do not panic,just add sesame oil and fry. Sesame oil is good for health so don’t bother adding it generously.
  • Once the ladies finger gets cooked by adding frying it with oil the stickiness will be almost reduced and then too after adding sambar powder it will completely go off.
  • Just make sure you fry the vendakkai properly in oil and cook it until colour changes to a transparent green. 

SIMPLE DAL TADKA RECIPE WITH MOONG DAL



   This is a simple tadka dal recipe which you can make in jiffy for a comfort meal. Goes well with steamed rice and a North Indian subzi. Me and my kid eat this very often. I love it with basmati rice the best! The garlic adds a great flavour to the dal. Do try you will simply love it! Being a south Indian, our festive meal will always have paruppu, which we cook moong dal or toor dal with turmeric and temper with mustard urad dal, asafoetida, green chillies and curry leaves. It is the simple and best dal which has completely different flavour. But I love that too with rice and ghee. But this one is quite different and flavourful.

Ingredients

Moong dal/ paasi paruppu 1/2 cup
Tomato 1
Red chilli 1
Turmeric 1/8 tsp
Salt As needed
To temper
Ghee 2 tsp
Jeera/cumin seeds 1 tsp
Red chilli 2
Garlic 4 pods, crushed
Coriander leaves,
finely chopped
1-2 tblsp

  Method

    1. Pressure cook moong dal with chopped tomato, turmeric and one red chilli for 3 whistles. Once done, mix salt to it and temper with the items given under to temper table in order. Make sure you fry the garlic until golden brown for a nice flavour.


Serve with hot steaming rice with any vegetable sabzi!



Posted by
Labels: , , ,

54 comments:

  1. both are wonderful recipes and my fav, loved ur versions :)

    ReplyDelete
  2. both looks delicious raji....

    ReplyDelete
  3. love vendakkai poriyal...both looks delicious... nice clicks.

    ReplyDelete
  4. wow...i love okra which is deep fried..Amma make this often and i love this too..dal looks so yummy...ipave sapadanum pola iruku...

    ReplyDelete
  5. Superb combo and just love it.

    ReplyDelete
  6. Superb combo. Both looks tempting and delicious

    ReplyDelete
  7. Both diahes are inviting Raks.

    ReplyDelete
  8. Both look yummy .. vendakka is my favorite veg.

    Vardhini
    Event: Sinful Delights
    Event: Stuffed Paratha

    ReplyDelete
  9. Love love okra fry anytime and this both are wonderful combo and very comforting lunch ..Yumm yumm :)

    ReplyDelete
  10. very delicious lunch combo..looks yumm yummm

    ReplyDelete
  11. What a comforting spread...I wish I had this for lunch today :) Nice clicks and yummy recipe

    ReplyDelete
  12. Can I come for lunch??

    ReplyDelete
  13. I loved both the recipes Raji. Beautiful presentation as always :)

    ReplyDelete
  14. love that dal pic raks :)

    ReplyDelete
  15. Me agrees with Nags:) loved the recipes but fallen for the dhal picture:)

    ReplyDelete
  16. The tadka is so beautiful!

    ReplyDelete
  17. Both the dishes look great!

    ReplyDelete
  18. Both vendaikkai poriyal and dal tadka looks absolutely fabulous,definitely comforting foods..

    ReplyDelete
  19. I love dal and vendakkai poriayal combo with some rice...Yummy pic of the dal and love that bucket.

    Herbs & Flowers: Spring Onions

    ReplyDelete
  20. Both will go well with rice and are surely simple to try out side dishes.


    FOODELICIOUS

    EVENT FOR DECEMBER & GIVEAWAY, ‘ONLY’- COOKIES & CAKES

    ReplyDelete
  21. hi raks
    i love ur recipes....u make it easy with pics..........thanks.....iam a big fan of ur cooking n website......i told my friends abt ur website...they too have started seeing ur recipes.thanks again.jayanthi ramesh.

    ReplyDelete
  22. Delicious and mouthwatering..

    ReplyDelete
  23. looks nice esp dal tadka with bucket. Both looks delicious

    ReplyDelete
  24. Both meals look so very tempting.. i made vendakkai very similarly except I first microwave the cut vendakkai (for 5 mins) to reduce the sticky texture. Lovely post Raks.

    ReplyDelete
  25. awesome meal.. eye catchy n tummy wants them.. love the dhal specially its my saver ..

    ReplyDelete
  26. awesome platter..very traditional....luv it!


    Am hosting a series event on SPICES starting this month...let me knw if you would like to guest host in future months...


    SYF&HWS - Cook With SPICES" Series - CARDAMOM (Dec 5th to Jan 5th)
    LGSS -"Tomato" - Nov 5th to Dec 5th
    100 Friends/Followers & GIVEAWAY

    ReplyDelete
  27. Love all your pictures Raks. Dal and vendakkai make a classic combo!

    ReplyDelete
  28. wow..both the recipes sounds so yummy...loved your version and will try this soon :)

    Spicy Treats
    Ongoing Event : Bake Fest # 2
    Do participate in My 300th Post Giveaway

    ReplyDelete
  29. Nice n comforting combo! Looks yumm!

    ReplyDelete
  30. Tempting combo...I am drooling over ur clicks...

    ReplyDelete
  31. Hi there- first time on your blog, love the recipe and the blog .

    Hope to hear back from you as well on my blog and be in touch :)

    ReplyDelete
  32. hai i just love ur presentation and simple way of cooking . can u tell me whc camera u are using normal one or DSL . all the best for upcoming recipes

    ReplyDelete
  33. great flavors with lovely presentation..:)
    Tasty Appetite

    ReplyDelete
  34. Dal and okra fry are wonderful combination. I like to have them with steamed rice rt now.

    ReplyDelete
  35. Lovely combo. Awesome clicks. Nice vessels.

    ReplyDelete
  36. This is comfort food for me. Delicious and healthy :-)

    ReplyDelete
  37. Radha, I use DSLR- NikonD40X, thank you for your appreciation :)

    ReplyDelete
  38. There is nothing like eating a home cooked meal. Damn cool.

    ReplyDelete
  39. Nice and comforting spread

    ReplyDelete
  40. What a delicious combo Raji ...there is nothing more yummy then home cooked food..looks yumm!

    ReplyDelete
  41. Very nice recipe Raji. You rock as always. :)

    ReplyDelete
  42. Daal Tadaka is my all time most favourite.

    Apani Rasoi
    http://apanirasoi.in

    ReplyDelete
  43. Looks very yummy. I made your dal tadka. It came out very well. I have posted it on my blog:
    Website: www.nithyascorner.com
    Recipe link:http://nithyascorner.com/?p=3405

    Please take a look at it when you find time and hanks for sharing this recipe Raks!

    -Nithya

    ReplyDelete
  44. இந்த தளத்தை தமிழில் கொடுத்தால் இன்னும் அருமையாக இருக்கும்..

    ReplyDelete
  45. இந்த தளத்தை தமிழில் கொடுத்தால் இன்னும் அழகாக இருக்கும்.. அதே போல் என்னை புரியாதவர்களுக்கு புரியும்..

    ReplyDelete
  46. Yummy receipies....can i add a tip to vendakkai poriyal ???...after frying with seasame oil for 5 mins. tamarind water along with turmeric powder and salt can be added to vendakkai for it to get cooked. When gets cooked, stickyness wud have completly gone...now u can either fry it with chilli powder alone or curry as given can be proceeded with...pls try and let everyone know if it worth it...:)

    ReplyDelete
  47. Yummy receipies....can i add a tip to vendakkai poriyal ???...after frying with seasame oil for 5 mins. tamarind water along with turmeric powder and salt can be added to vendakkai for it to get cooked. When gets cooked, stickyness wud have completly gone...now u can either fry it with chilli powder alone or curry as given can be proceeded with...pls try and let everyone know if it worth it...:)

    ReplyDelete
  48. hi raks,

    yummy receipies and super combo...can i add a tip???...okra can be cooked in tamarind water after frying in less oil to remove stickyness..later it can either be proceeded as vendakkai fry or curry....try out and let all know if its worth it...

    ReplyDelete
  49. Hai Raks.
    Today i made dal tadka.
    taste good.
    but very stikiness.
    wht mistake i made?

    ReplyDelete
    Replies
    1. Stickiness means I dont get it, you mean too thick?

      Delete
  50. Hi..Raks......ur recipes are really so nice....i jus happen to go thru ur blog today...n its so unconditional n amazing for me n my kiddo.thanks to u.keep up with ur beautiful art of cooking.God Bless You.all the best.

    ReplyDelete
  51. HI RAKS.....UR RECIPES ARE REALLY NICE N AWESUM....N ITS SO WONDERFUL N AMAZING FOR ME N MY KIDDO.THANKS TO U.CONTINUE WITH UR BEAUTIFUL ART OF COOKING....ALLTHE BEST N GOD BLESS YOU

    ReplyDelete

Thank you for visiting my space and leaving comments,your comments are really appreciated...

To bloggers Please do not give link back to your event announcement along with your comments. I may delete your comment otherwise,sorry!

Related Posts with Thumbnails