Today’s Lunch Box had
Mullangi Sambar / Radish Sambar
Kakara Kaya Vepudu / Bitter Gourd Stir Fry
Artikaya Fry / Plantain Sit Fry
Seasoned Curd Rice.
Preparation Time : 15 mins
Cooking Time : 15 mins
Toor Dal – 1 cup
Mullangi / Radish – 150 gms
Sambar Onions – 100 gms
Sambar Powder – 1 tsp
Tomatoes – 2 medium
Tamarind pulp – small lime size
Coriander Leaves – few chopped
Oil – 1 tbsp
Salt to Taste
Turmeric a pinch
Mustard Seeds + Urud Dal + Fenugreek – 1/2 tsp
Curry Leaves – few
Garlic – 4 pods
Method to Prepare:
Clean Toor Dal and pressure cook it with 2 drops of Oil and turmeric. This makes it cook fast. Keep it for 1 whistle. Remove and let it cool down.
Chop Radish into 1″ circles. Pressure it with Dal for another whistle. Keep it aside
Soak tamarind and extract pulp from it.
Soak Shallot (Sambar onions) for 5 mins, this way the skin comes out easily. Chop Onions and tomatoes.
Heat oil in a pan, add the seasoning ingredients. Then add chopped onions. Sauté till they are cooked, add tomatoes, Sambar powder. Cook till the tomatoes are soft.
Then add the cooked toor dal with Mullangi, tamarind pulp. The dal should be well cooked. We usually mash with pappu guthi, which a long wooden stick like ladle.
Cook on high flame for 5 mins, then simmer for 10 mins till its cooked well. Garnish with coriander leaves.
Mustard Seeds + urud dal
Groundnut powder/ Fried gram dal powder – 1 tbsp
Method to prepare:
Chop Onion into fine pieces.
Grate the outer skin and trim the ends of the Bitter gourd. If the seeds are hard, you need not add. But hubby dear likes everything in this karela.
Cut into small pieces or as per wish. I make it circles but Athamma chopped it very finely.
Heat oil in a kadai and sputter mustard and curry leaves. Then sauté the onions till they are brown. Then add Bitter gourd pieces. Sprinkle turmeric and salt. Cover and cook for 10 mins in sim. Then add chili powder and coriander powder and cook on open. This way it doesn’t become soggy.
Then once the cereal is cooked, add in the gram powder and remove from flame.
Peel the outer skin of the Plantain and chop into fine pieces. Soak them in water till the oil is hot.
Heat a kadai with 1 tsp oil. Sputter with 1/2 tsp mustard and urud dal along with curry leaves. Then add the plantain pieces. Add a pinch of turmeric and salt. Cover and cook in sim for 10 mins. Then add 1/2 tsp chilli pw, 1/2 tsp coriander pw. and stir well so that all the pieces are well coated. Add another tsp of oil. Cook in open and keep stirring. The bottom should be slightly burnt or crisp. This is what gives more taste to the stir fry.
This fry goes so well with sambar and if I am there for lunch at home, Amma used to make this for me. Those lovely days, how I wish they are back here!