Matod/Parp Usali

Matod/Parp Usali

Matod

 

Blended dhals

Ingredients:

• 2 cups of diced cluster beans/gori kai/kottorangai or methi leaves/mentya soppu
• 1 tsp of salt
• 1/8 cup of corn oil
• 1 tsp of mustard seeds
• 1/8 tsp powdered hingh
• 1/8 cup chopped cilantro (optional)
• 1/8 tsp turmeric
• 1/4 cup thoor dhal
• 1/4 cup channa dhal
• 1/2 cup freshly grated coconut
• 4 red hot peppers

Method:

Soak thoor dhal and channa dhal for an hour or so. In a food processor run the coconut and hot peppers for a couple minutes. Decant all the liquid from the soaked dhals and add it to the food processor. Run the food processor on medium to just break up the dhals into coarse pieces. Transfer into a smaller dish and steam (just like iddlies) for 15 minutes. Take the dish out of the steamer and run a fork through the steamed dhals to break up any clumps. (PS. this step can be skipped and the dhals can be cooked right in the pan).

Heat oil in a pan on medium heat and splatter mustard seeds. Add hingh, turmeric, cilantro, vegetables and cook in very minimal water, till almost tender (or just pre-cook the vegetables separately, decant the liquid and add it in). Then add the blended dhals. Continue to cook, mix and flip the contents around constantly for 10 minutes or more, till the dhals are cooked. It is very essential to thoroughly cook the dhals. Mix in the salt and turn off the heat.

Cooking tips:

Use oil generously to avoid the dhals crusting up at the bottom of the pan quickly or use a non stick pan to make this dish. Other vegetables like green beans, long green beans etc can be used in this dish.

Serving tips:

Serve vegetable curry with rice, rotis, pocket pits and breads.

Potato-Onion Palya/Karmind

Potato-Onion Palya/Karmind



Raw



Ingredients:

• 3 large potatoes, cleaned, boiled and peeled and smashed
• 1 onion, chopped
• 1 tsp of salt
• 1/8 cup of corn oil
• 1 tsp of mustard seeds
• 1/4 tsp turmeric powder
• 4 green chillies cut crosswise
• 1 tbs grated fresh ginger
• 1/8 cup chopped cilantro
• 1 tbs urad dhal (optional)

Method:

Cooked Palya

Heat oil in a pan on medium heat and splatter mustard seeds. Add turmeric and urad. Roast a little and immediately add the ginger, onion, green chillies, and cilantro. Saute till the onions are clear. Then add the smashed potatoes and salt. Using a large spoon flip the potatoes around for a minute or so and add 1/2 cup of water. Lower heat and continue to cook, stirring and mixing everything thoroughly. Turn off the heat after the contents look well integrated and heated through.

Cooking tips:

Before hand, clean and boil potatoes in a large pot of water, till there are well cooked. When cool, peel and smash potatoes before using it to make the dish. Russet or Yucongold potatoes are the best variety to use in this dish.

Serving tips:

Serve vegetable this palya with rotis, pocket pits and breads.
This palya is also used to make the masalae doase.

Spicy Vegetable Curry

Raw

Spicy Vegetable Curry/Palya/Karmind


Cooked

Ingredients:

• 3 cups of diced sweet variety vegetable(coyote squash, zucchini, green beans, carrots etc )
• 1 tsp of salt
• 1 tbs of kootu powder
• 1/8 cup of corn oil
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• 4 green chillies cut crosswise
• 1/8 cup chopped cilantro
• 1 tbs urad dhal (optional)
• 1 tbs channa dhal (optional)
• pinch of turmeric(optional)
• 1/4 cup freshly grated coconut

Method:
Heat oil in a pan on medium heat and splatter mustard seeds. Add hingh and turmeric and the dhals. Roast the dhals till golden brown and add the green chillies and swish it around for a minute or so. Then add the cilantro and the vegetables. Using a large spoon  flip the vegetables around for a minute or so and add 1/2 cup of water. Cover and cook the vegetables till they are tender, adding a little water  and stirring everything around as needed. Lower the heat, add salt and the kootu powder to the cooked vegetable and mix thoroughly. Turn off the heat, add grated coconut and the the vegetable curry is ready to eat.

Cooking tips:
Squash variety of vegetables are water logged and will need less water to cook. During the process of cooking, if the cooked vegetables end up with a lot of liquid, just decant the liquid before adding the kootu powder. Use the decanted liquid in soups, rasam or even to mix roti dough. Clean and peel the vegetables before using it to make the dish.

Serving tips:
Serve vegetable curry with rice, rotis, pocket pits and breads.

Okra Curry

Okra Curry/Palya/Karmind

Ingredients:

Raw

• 2 cups of diced okra (1/8" thick cartwheel pieces)
• 1 tsp of salt
• 1/2 tsp of rasam powder
• 1/8 cup of corn oil
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• pinch of turmeric(optional)
• 1/8 cup freshly grated coconut (optional)

Method:

Cooked

Heat oil in a pan on medium heat and splatter mustard seeds. Add hingh and turmeric and the okra. Using a large spatula keep stirring and flipping the okra for 10 minutes. Lower the heat add salt, mix well and cover with a lid. Continue to cook for a few minutes more till the okra are soft. Add rasam powder to the cooked okra and mix thoroughly. Turn off the heat, mix in the grated coconut and the the okra curry is ready to eat.

Cooking tips:


Use a couple more tbs of oil if the okra sticks to the pan while cooking.

Serving tips:

Serve okra curry with rice, rotis, pocket pits and breads.

Tindora Curry/Palya/Karmind

Tindora Curry/Palya/Karmind

Ingredients:

• 2 cups of diced tindora(1/8" thick cartwheel pieces)
• 1 tsp of salt
• 1 tbs of vanghibath powder
• 1/8 cup of corn oil
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• pinch of turmeric(optional)

Method:
Heat oil in a pan on medium heat and splatter mustard seeds. Add hingh and turmeric and the tindora. Using a large spoon keep stirring and flipping the tindora for 10 minutes. Lower the heat add salt, mix well and cover with a lid. Continue to cook for a few minutes more till the tindora are soft and a little crispy. Add vanghibath powder to the cooked tindora and mix thoroughly. Turn off the heat and the the tindora curry is ready to eat.

Cooking tips:

Use a couple more tbs of oil if the tindora sticks to the pan while cooking.

Serving tips:

Serve tindora curry with rice, rotis, pocket pits and breads.

Potato Curry/Palya/Karmind



Cooked



Potato Curry/Palya/Karmind from Anna



Uncooked

Ingredients:

• 3 cups of diced potatoes(long thin pieces)
• 1 tsp of salt
• 6 to 8 split dry red chillies
• 1 tbs of urad dhal
• 1/8 cup of corn oil
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• pinch of turmeric(optional)

Method:
Heat oil in a pan on medium heat and splatter mustard seeds. Add the urad dhal and the chillies, hingh and turmeric. Let the urad dhal brown a little (happens quick). Add the potatoes and cook for 10 minutes or so. Using a large spoon stir and flip the potatoes every now and then. Lower the heat add salt, mix well and cover with a lid. Continue to cook for a few minutes more till the potatoes are soft and a little crispy.  Turn off the heat and the yummy potatoes are ready to eat.
Cooking tips:
Use a couple more tbs of oil if the potatoes stick to the pan while cooking. If you have rasam powder add to the potatoes while adding the salt, but use fewer red chillies. To keep the potatoes from becoming mushy, turn off the heat when the potatoes are almost done. The heat in the pan itself is sufficient for the potatoes to become tender and soft.
Serving tips:
Serve potatoes with rice, rotis, pocket pits and breads.

Yam Palya/Karamind

Yam Palya/Karmind

Raw

Ingredients:

• 2 cups of 1/2" peeled and diced yams (1/2 packet of frozen yams)
• 1 tsp of salt
• 3 to 4 split dry red chillies
• 1 tbs of urad dhal
• 1/8 cup corn oil
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• pinch of turmeric(optional)
• 1 tbs of Kootu powder(optional)
• 1/8 cup grated fresh cocunut(optional)

Cooked

Method:
Heat oil in a pan on medium heat and splatter mustard seeds. Add the urad dhal and the chillies, hingh and turmeric. Let the urad dhal brown a little (happens quick). Add the yams and about 1 tbs of water or none at all. Using a large spoon keep stirring and flipping the yams for 10 minutes. Lower the heat add salt, mix well and cover with a lid. Continue to cook for a few minutes more till the yams are soft and a little mushy. If you have coconut and kootu powder add to the cooked yams and mix thoroughly. Turn off the heat and the yummy yams are ready to eat.
Cooking tips:
Frozen un-sweetened grated coconut is available at the Indian stores. Can use couple curry leaves for seasoning.
Serving tips:
Serve yams with rice, rotis, pocket pits and breads.

Eggplant Stir-fry/Palya/Karamind

Eggplant Stir-fry/Palya/Karamind
Ingredients:

• 2 or 3 long egg plant(or one small purple eggplant) cut into 2" long thin pieces
• 1/2 tsp salt
• 2 tbs of Vangibath powder(home made or store bought)
• 1 tsp of mustard seeds
• 3 to 4 tbs of corn oil
• pinch of hingh(optional)
• pinch of turmeric(optional)

Method:

Heat oil in a pan and splatter the mustard seeds. Add turmeric, hingh and the cut eggplant. Using a large spoon keep stirring the eggplant on medium heat. Continue to cook for about 10 to 15 minutes till the eggplant looks all wilted and soft. Add salt and the vangibath powder, mix well and turn off the heat.

Cooking tips:

Vary the amount of salt, vangibath powder as per your taste.

Serving tips:

Serve eggplant stir-fry with rice, rotis, wraps, pocket pitas etc