May 10, 2012

Tri-colored Bean/Dhall Kurma

     You know the reason behind that "Tri-colored". I'll describe you :) I always love spicy kurma wih hot steamed rice & chappathi. Few days back i bought "Raajma", as that it is the first time, i dont know what to do with that other than sundals. Next day my lunch recipe was "Peas Kurma", so inadvertently soaked along with Peas and while surfing my freezer for some product, i saw some left out channa dhalls, so again added it with Peas & Raajma. All three were enjoyed in water overnite ! This is the mokkai story behind that Tri-coloured.


ALL YOU NEED:

Green Peas 1/4 cup
Channa Dhall 1/4 cup
Raajma 1/4 cup
Chopped Onion 2 Nos.
Chopped Tomato 2 Nos.
Curry Leaf 1 Twig
Corainder Leaf 2 Twigs
Turmeric Powder Pinch
Chilly powder 2 spoons
Corainder powder 1 spoon
Ginger 1 inch
Coconut Pieces 4 to 5 Nos.
Cinnamon 2 Nos.
Cardamom 1 No.
Fennel Seeds 2 spoons
Cloves 4 to 5 Nos.
Salt To Taste
Mustard 1 spoon
Oil 1 spoon

METHOD:
     Soak Peas, channa Dhall & Raajma overnite. Pressure cook it for 3 whistle and keep aside. Heat a spoon of oil in a pan, add mustard, chopped onion, Cinnamon, cardamom, 1 spoon of fennel seeds and cloves. Saute it for 5 mins. Then add chopped tomato, turmeric powder, chilly powder, Corainder leaf, curry leaf, pinch of salt, saute it until oil oozes out. Then add pressure cooked bean/dhall and mix well with the sauted mixture. Let it sit for 5 minutes, mix it inbetween. Meantime, grind coconut pieces with fennel seeds and corainder seeds to a fine paste. Pour it into the pan and add required water and salt. Allow it to boil, until the raw smell of coconut goes off. Now tasty "TRI-COLOURED" kurma ready and serve it with hot steamed rice and roti/chappathi

♬ Sangeetha♡Nambi ♬

20 comments:

Lavanya said...

Looks yummy!!
http://lavanyasrecipes.blogspot.com/

Sangeetha Nambi said...

Thanks Lavanya ! Keep Visiting !

Asiya Omar said...

Superb recipe.looks amazing.

Sangeetha Nambi said...

Thanks Asiya...

Tina said...

Yummy.

Sangeetha Nambi said...

:)

Spice up the Curry said...

such a healthy dish. I would love to have with parathas

Suneetha Reddy said...

Looks yum and is good for you, great job Sangeetha.

Suneetha
My Saffron Experience

Jay said...

Mmmm....absolutely tempting..:)
Tasty Appetite

Sangeetha Nambi said...

Yeah ! me too.. Love it...

Sangeetha Nambi said...

Thanks Suneetha....

Sangeetha Nambi said...

Thanks Jay !!!!

Priya said...

Nutritious kurma, well done Sangeetha..

Sangeetha Nambi said...

I am honored ! :)

Padhu said...

Healthy and protein packed kurma

SouthIndianHome said...

Looks delicious and healthy!

Sangeetha Nambi said...

Thanks Padhu !

Sangeetha Nambi said...

Yes as always !

Anonymous said...

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HTTP://www.CoolMobilePhone.net

Sangeetha Nambi said...

@Anonymous: Thanks.. Keep Visiting !!!

May 10, 2012

Tri-colored Bean/Dhall Kurma

     You know the reason behind that "Tri-colored". I'll describe you :) I always love spicy kurma wih hot steamed rice & chappathi. Few days back i bought "Raajma", as that it is the first time, i dont know what to do with that other than sundals. Next day my lunch recipe was "Peas Kurma", so inadvertently soaked along with Peas and while surfing my freezer for some product, i saw some left out channa dhalls, so again added it with Peas & Raajma. All three were enjoyed in water overnite ! This is the mokkai story behind that Tri-coloured.


ALL YOU NEED:

Green Peas 1/4 cup
Channa Dhall 1/4 cup
Raajma 1/4 cup
Chopped Onion 2 Nos.
Chopped Tomato 2 Nos.
Curry Leaf 1 Twig
Corainder Leaf 2 Twigs
Turmeric Powder Pinch
Chilly powder 2 spoons
Corainder powder 1 spoon
Ginger 1 inch
Coconut Pieces 4 to 5 Nos.
Cinnamon 2 Nos.
Cardamom 1 No.
Fennel Seeds 2 spoons
Cloves 4 to 5 Nos.
Salt To Taste
Mustard 1 spoon
Oil 1 spoon

METHOD:
     Soak Peas, channa Dhall & Raajma overnite. Pressure cook it for 3 whistle and keep aside. Heat a spoon of oil in a pan, add mustard, chopped onion, Cinnamon, cardamom, 1 spoon of fennel seeds and cloves. Saute it for 5 mins. Then add chopped tomato, turmeric powder, chilly powder, Corainder leaf, curry leaf, pinch of salt, saute it until oil oozes out. Then add pressure cooked bean/dhall and mix well with the sauted mixture. Let it sit for 5 minutes, mix it inbetween. Meantime, grind coconut pieces with fennel seeds and corainder seeds to a fine paste. Pour it into the pan and add required water and salt. Allow it to boil, until the raw smell of coconut goes off. Now tasty "TRI-COLOURED" kurma ready and serve it with hot steamed rice and roti/chappathi

♬ Sangeetha♡Nambi ♬

20 comments:

Lavanya said...

Looks yummy!!
http://lavanyasrecipes.blogspot.com/

Sangeetha Nambi said...

Thanks Lavanya ! Keep Visiting !

Asiya Omar said...

Superb recipe.looks amazing.

Sangeetha Nambi said...

Thanks Asiya...

Tina said...

Yummy.

Sangeetha Nambi said...

:)

Spice up the Curry said...

such a healthy dish. I would love to have with parathas

Suneetha Reddy said...

Looks yum and is good for you, great job Sangeetha.

Suneetha
My Saffron Experience

Jay said...

Mmmm....absolutely tempting..:)
Tasty Appetite

Sangeetha Nambi said...

Yeah ! me too.. Love it...

Sangeetha Nambi said...

Thanks Suneetha....

Sangeetha Nambi said...

Thanks Jay !!!!

Priya said...

Nutritious kurma, well done Sangeetha..

Sangeetha Nambi said...

I am honored ! :)

Padhu said...

Healthy and protein packed kurma

SouthIndianHome said...

Looks delicious and healthy!

Sangeetha Nambi said...

Thanks Padhu !

Sangeetha Nambi said...

Yes as always !

Anonymous said...

Precisely how have you figure all of this out relating to this topic? I enjoyed scanning this, Ill must visit other pages on your own site straight away.
HTTP://www.CoolMobilePhone.net

Sangeetha Nambi said...

@Anonymous: Thanks.. Keep Visiting !!!