Tag: pappu

CURRY LEAVES CHUTNEY POWDER-KARIBEVU CHUTNEY PUDI

Chutney Pudi/Chutney Powder is an essential condiment found in every south indian kitchen made out of dhals consumed in combination of almost all food items.  Mouth watering taste when consumed with hot rice and a dallop of ghee or oil.  It goes well with curd rice, hot rice, dosa, chapati, upma etc.,
Chutney Pudi/Chutney Powder can be stored for several days and consumed.
Chutney Pudi/Chutney Powder is prepared in various flavour.  Today we are going to see the ingredients and method of prepating Curry leaves/Karibevu Chutney Pudi/Chutney Powder

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HESARUBELE KOSAMBARI-RAW MOONG

Hesarubele Kosambari

Hesarubele Kosambari

Hesarubele/Moong is a skinned and halved version of Whole Moong. They are golden colour. It have mild taste and easy to cook. It is recommended for all age groups and it is easily digestible.

Many recipes are made out of Hesarubele/Moong. Both sweet and Khara dishes are made from Hesarubele/Moong. It can also be taken raw(soaked) which is good for health. Usually soaked Hesarubele is kept for Naivedya to God.

Today let us learn to make Kosambari which is made on all auspicious days, like festivals, marriages, Pooja etc.,

Ingredients :

Hesaru Bele/Moong                                               1 cup

Grated Coconut                                                        ½ cup

Chopped Cucumber                                               1 cup

Green Chillies                                                           3-4

Curry and Coriander leaves                               one fist full

Hing/asafetida                                                         one pinch

Mustard seeds                                                          ¼ tsp

Ghee /oil                                                                   ¼ tsp

Salt to taste

Method :

Wash and soak Hesarubele/Moong for 30 mins.

Drain excess water and keep ready.

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In a mixing bowl put soaked moong and spread chopped cucumber, salt to taste, to cover the moong and keep for 20 mts.

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Wash curry and coriander leaves and finely chop and keep aside.

In a pan take ghee, put mustard seeds. When it splutters add cut green chillies, hing.

Switch off the flame.

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Add this to into the bowl.

Put grated coconut, chopped curry and coriander leaves and mix.

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Finally add lemon juice and mix well.

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Now Hesarubele/Moong Kosambari is ready to serve.

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Tips :

Always mix all the ingredients only at the time of serving, as it leaves water quickly. The watery content is very tasty to drink. But many do not know about its taste and they waste it. Its shelf life is very less so you have to prepare and consume it. Storage in the refrigerator may last upto half a day. If at all you have any leftover kosambari, you can soak for dosa along with rice and make fluffy dosas the next day.