Quick Tamil Vegan Lunch
I was shamelessly out of touch with the food blogosphere all of last month. Had major plans to send in entries to most of the events in November, but again, am alarmingly behind schedule. Was out over most of the weekends and that's when I actually cook!
Got some time this Sunday and made a simple lunch of Karakozhambu and Parippu Usili. As I was making them and trying to figure out which bowl to photograph them in (I have limited bowls and crockery so didn't take long to decide that), I suddenly recalled Suganya's Vegan Ventures event and what an apt entry mine I was. I didn't realise that most of my cooking was anyway Vegan.
So here we are!
Kara Kozhambu
What I Used:
Onions - 2 medium, chopped fine
Tamarind paste - 2 tbsp
Gingelly oil - 4 tbsp
Chilli Powder - 2 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Pepper powder - 2 tsp
Curry leaves - one strand
Salt - to taste
How I Made It:
1) Fry onions in oil till golden brown and then fry the fenugreek seeds.
2) Mix salt, chilly powder, pepper and coriander powder into the tamarind paste and pour into the fried onions.
3) Boil well to get a thick gravy.
4) Add curry leaves in the end, mix well and remove from fire.
Basic recipe courtesy : www.kuttyjapan.com
Beans-Parippu Usili
What I Used:
Beans - 10-15
Toor dal - half cup, soaked
Onions - 1 small, finely chopped
Jeera powder - 1/2 tsp
Red Chillies - 4
Coconut - 2 tbsp
Garlic - 3 cloves
Hing - one pinch
Curry leaves - one strand
Salt - to taste
How I Made It:
1) Cook beans with salt and leave aside.
2) Grind together: toor dal, chillies, jeera powder and coconut with some salt.
3) Fry this dal mixture in some oil till it breaks into pieces. Keep mixing to avoid sticking to the bottom of the pan. Once done, keep aside.
4) Cackle mustard seeds in some oil, saute onions and garlic with curry leaves and hing.
5) To this, add the dal mixture and the cooked beans. Stir well, break into small pieces and remove from fire.
If anybody has a different way of making this, please do let me know. I feel the taste can be made better than how it was and this was my first time.
This simple lunch goes as my entry to Suganya's Vegan Ventures.
I am also sending this Beans Parippu Usili to JFI - Toor Dal hosted by Linda.
Posts
lovely meal..the bowls look awesome..karakozhumbu looks yumm1
ReplyDeleteThis is one delicious combo, Nags! Very yummy and fulfilling!
ReplyDeleteWow, your kara kozhumbu looks yummy spicy! :)
ReplyDeleteHere's a link to paruppu usili the way I make it: http://srefoodblog.blogspot.com/2005/06/cabbage-and-beans-paruppu-usili.html
Love the combo Nags! Nice entries..:)
ReplyDelete-Siri
I love the color in your kara kozhambu and this is such a good combination with the yummy paruppu usili. I make it the exact same way too.
ReplyDeleteYou have made a whole Vegan meal! That is wonderful, worth the wait Nags!:)
ReplyDeleteI sent you my entry for Corn Flakes too, hope you got it.
yum..awesome combo nags...my mouth is watering..
ReplyDeleteWhat a wonderful combo!Perfect comfort food for a weekend!
ReplyDeleteKara Kozhambu is something I liked during my stay at chennai and used to enjoy a good share of my friends' food especially when they have this for lunch...i have enough water in my mouth to sail a ship !!!
ReplyDelete:)
Shn
Both look super yummy Nags, love these dishes...great entry too!
ReplyDeleteI love this combo. My mom used to make paruppu usili like you only. More dal and less vegatable as I never liked veggies when I was little. Even now I like it your way, but my hubby prefers the other way. Looks so good and mouth-watering.
ReplyDeleteHi Nags,
ReplyDeleteBoth these dishes look so colorful and delicious! Thank you for sending along another yummy toor dal dish :)
Oops, PS! Meant to say, love the spring-y new look of your blog!
ReplyDeleteLove the new design of the blog.
ReplyDeleteLove the kara kuzhambu too
yummyyyy lunch nags love your kara kuzhambu
ReplyDeleteyour blog looks nice! beans usili is is really delicious.. :)
ReplyDeleteLovely recipe..... really comforting food!! nice pics too...
ReplyDeleteA cup of chopped brinjal, drumstick or chickpeas would be a tasty addition to kara kozhumbu. Thanks for such a tasty entry, Nags.
ReplyDeleteits all autumn, at ur place, nags!!..flowers, flowers..and the flower plates luks lovely
ReplyDeletelooks delicious :)
ReplyDeleteNags, what's your favourite dessert? I love Indian sweets, but make at home only halva.
hey Nagu
ReplyDeleteYou know what, i visited this site and thought i came to a wrong place as it didn't look like your blog and today i came again and totally bowled over by your flowers!! love the new look!!
Greta recipes Nags I wouldn't know which one to start with my spoon first yum! :)
ReplyDeleteHi ,I am a new food blogger.Nice pictures and the lotus shaped bowl looks great. My parupu usili is totally different from yours.Do vist my blog when time permits .It is www.padhuskitchen.blogspot.com
ReplyDeleteyum..awesome combo nags...my mouth is watering..
ReplyDeleteHere is how i make paruppu usili -
ReplyDelete1) Steam chopped beans (and carrots maybe) till fork tender
2) Soak toor dhal, then grind to a coarse paste with red chillies, salt and hing. Spoon this into idli plates and steam cook like idlis till a fork pierced comes out clean
3) Heat oil and do tadka with mustard and curry leaves, then crumble and add the dhal idlis and stir fry for 5 minutes till it looks a little browned
4) Add the beans and stir well, cook on medium flame for another 5 minutes
This recipe tastes really good. Steaming and then stir frying the dhal paste is much easier than stir frying alone. Also, the taste should come only from the paruppu and veggies, so no need for coconut, jeera, onion, garlic etc!