Chettinad Pasiparuppu pacchadi/Green gram/Moong dhal Sambhar

Pasiparuppu Pachadi with Ragi Dosa!

With Idli!

This is a popular Chettinad gravy for Tiffin, like idli, all kinds of Dosas, Upma and idiyappam.

Ingredients:

Mahed Pasiparuppu/Green gram/Moong dhal!

Soaked Tamarind!

Pasiparuppu/Green gram /Moong dhal - 1/2 Cup

Big Onion (chopped) - 1

Potato (diced) - 1to 2 (medium to small)

Brinjal (diced) - 2 to 3 (medium to small)

Large ripe tomato (diced) - 1

Tamarind extract - 1 tbsp. (not much)

Split Green Chillies - 6

Turmeric powder - 1/4 tsp.

Dry Red Chillies - 2

Salt - to taste

Coriander leaves - to garnish & to enhance the flavour

Tempering:

Kadugu/Mustard seeds - 1/2 tsp.

Seeragam/Cumin seeds - 1/2 tsp.

Perungayam/ Asafetida - 1/4 tsp.

Oil - 2 tsp.

Curry leaves - few

Method:

Cooking in progress..

Take half cup of Pasiparuppu/Green gram/Moong dhal, wash and soak with enough water, add turmeric

powder.  Cook in pressure cooker for about 8 t 10 minutes, until it becomes soft and mushy. Set aside.

In a Kadai or cooking pot pour oil, add tempering ingredients, followed by chopped onions and chillies. Sauté

until it becomes translucent, now add potato and cook for few minutes. Stir in brinjal, followed by tomato. 

Cook well, now stir in the mashed Pasiparuppu/dhal. Toss in enough salt, add the tamarind extract and

simmer until the vegetables are cooked through.

Garnish with Coriander leaves, Pasiparuppu Pachadi is ready to serve.

Pasiparuppu pacchadi/Green gram/Moong dhal Sambhar!

Vengayam Vellapoodu Thakkali Chutney/Travel Chutney

Vengayam Vellapoodu Thakkali Chutney/Travel Chutney

We call this travel chutney because; it's mostly used for travel or a picnic. This can be a great accompaniment for Idi/Dosa/Uthappam/Chappati and Curd Rice.

Ingredients:

 

 

Red Chilli Powder

Big Onion - 6 (finely chopped)

Or Small onion - 30 (Both taste good, yet the latter wins clearly - very well worth the trouble)

Large Ripe Tomato - 7 (cut into small cubes)

Garlic cloves - 10 to 12 (finely chopped)

Less Spicy Red Chilli Powder - 1 tbsp. (use little more if you prefer it to be more spicy)

Salt - to taste



Tempering:

Mustard seeds/Kadugu - 1/2 tsp.


Fennel seeds/Sombu - 1/2 tsp.

Asafoetida/ Perungayam - 1/4 tsp.

Curry leaves - few

Oil - 3 to 4 tbsp.

 

 

 
Method:


In a kadai or pan, pour oil, add the tempering ingredients, while spluttering add garlic and sauté for two minutes, followed by onion. Sauté for few more minutes, turn the flame to low and allow it to become golden brown, stir in the tomato cook for few minutes.  Now toss in the Chilli powder and salt, cook in low heat for ten to fifteen minutes until oil appears on the surface.


Delicious Garlic, Onion and Tomato Chutney is ready to serve.

 

Vengayam Vellapoodu Thakkali Chutney/Travel Chutney with Chapati

 

With Dosa!

Tips Tips Tips...

Add oil generously if using for travel, otherwise you can reduce the oil to 1 to 2 tablespoons.