DAL CURRY WITH DRUMSTICK LEAVES /MURINGAYILA PARIPPU CURRY IN PRESSURE COOKER

Super healthy dal curry which can be prepared with in 15 minutes .Here i have used drumstick leaves along with dal , to make even more healthier .Instead of this you  can use Methi leaves ,palak etc.This can be served along with some rice ,chapati etc.

INGREDIENTS

Masoor dal -1 cup

Drumstick leaves /muringayila – 1&1/2 cup (chopped)

turmeric powder-1/4th tsp

kasmiri chilli powder -1 tsp

Slitted green chillies -2

Minced garlic-4

Water-2 &1/2 cup

salt to taste.

 

For Seasoning

Oil-1 tbsp

cumin seeds-1 tsp

curry leaves -1 sprig

 

 

METHOD

Wash dal and drumstick leaves thoroughly.

Take a pressure cooker ,add dal, drumstick leaves ,green chillies ,garlic ,turmeric powder ,kashmiri chilli powder and water .

Pressure cook this  until we hear  3 whistles .

Switch off the flame ,once the steam goes off completely , open the  lid and add salt.

Adjust the consistency of the curry adding more water.

Bring this to boil.

For seasoning heat some oil in a pan ,add cumin seeds ,once it starts to crackle add curry leaves and pour it over the curry.

Serve hot with rice ,chapati etc.

 

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SIMPLE KERALA RASAM /RASAM RECIPE WITHOUT RASAM POWDER

 

Today’s recipe is an instant kerala rasam which can be prepared  very quickly and a great combination for any type of vegetable stir fry or thoran .I  have not used rasam powder to prepare this instant south indian curry.Ingredients required to prepare this lip-smacking curry is as follow:

INGREDIENTS

TOMATO-2

GARLIC-8

TAMARIND -A SMALL PIECE SOAKED IN WATER.

GREEN CHILLIES2

TURMERIC POWDER-1/4 tsp

CHILLI POWDER-1 tsp

PEPPER POWDER-1 tsp

CORIANDER LEAVES

COCONUT OIL-1&1/2 TBSP

ASAFOETIDA/HING-1/2 TSP

MUSTARD SEEDS-1 TSP

JEERA/CUMINSEEDS- 1TSP

SALT

WATER

 

METHOD

  • Heat a pan  ,when it  becomes hot pour some oil  ,when the oil become hot add some mustard seeds ,splutter it .
  • Add some cumin seeds, when it’s colour slightly changes ,add finely chopped garlic and green chillies.
  • when it’s raw flavour and smell goes off add  chopped tomatoes, when tomatoes become mushy , add some masala.
  • Add turmeric powder, chilli powder, pepper powder and salt.
  • mix well.
  • Add tamarind water and adjust the consistency of the curry by adding enough water.
  • Allow this to boil for 2-3 minutes .
  • Finally sprinkle some asafoetida /hing which will really enhance the flavour of this curry.
  • Mix well.Finally garnish with some coriander leaves and switch off the flame.
  • Serve hot with some white rice, boiled rice etc.

 

NOTE:

  • Tamarind juice should be added carefully, tomato it  self has some sour  flavour.
  • Spice level can be adjusted according to your  taste preference.

 

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