Beetroot Thogayal

Category: Lunch
Preparation Time: 5 mins    
Cooking Time: 10-15 mins
Servings: 3-4 servings

Spicy Beetroot Thogayal

Thogayal is a kind of chutney but it will be thicker and coarsely ground than chutney. Thogayal can be mixed with rice along with a tsp of sesame oil  or can have as a side dish for Morkuzhambu.

Beetroot Thogayal

This beetroot thogayal goes well with hot rice but we can also have it with Idli, dosa or Chapathi.

Thogayal can be made with or without coconut; here I have not used coconut. But if we prefer, we can add little coconut to it. If we are adding coconut, we need to finish off on the same day, we cant store it and use later. Without coconut, we can store it in refrigerator for 1-2 days but mostly we will finish off the same day :) 

Beetroot Thogayal without Tempering

Tempering is completely optional, It tastes good even without it :)

Ingredients:

• Beetroot -  1 big sized, grated
• Sesame oil- 1 Tbsp, divided
• Whole Urad dhal- 3 Tbsp
• Red chillies- 3-4 (Adjust as per taste)
• Black Pepper- 1 tsp
• Tamarind - small gooseberry sized (adjust as per taste)
• Asafoetida- 2 pinches
• Salt - to taste

Vendakkai Morkuzhambu (Okra in yogurt gravy)

Category:  Lunch
Preparation Time: 10 mins
Cooking Time: 15 mins
Servings: 2-3 servings

Mor Kuzhambu or buttermilk kuzhambu is a south Indian gravy made from Indian buttermilk or slightly sour curd / yogurt and goes very well as an accompaniment with rice.

 

Vendakkai Morkuzhambu

We can add vegetables like Okra, white pumpkin / ash gourd or even vadai :) If we run out of veggies, we can prepare this even without any veggies. It will still be very good.

I had already posted a recipe using Ash gourd here - Ash-Gourd Morkuzhambu. This is slightly different from that one posted earlier.

Ingredients:

• Vendakkai / Okra / Lady's finger - 6-8
• Butter milk  - 2 1/2 cups (I used 1 cup of thick curd & 1 1/2 cup of water)
• Turmeric powder - 1 tsp
• Salt - to taste
• Oil - 2 tsp

To Grind:

• Toor Dhal - 1 Tbsp
• Cumin seeds - 1 tsp
• Coconut - 1/2 cup
• Green chilly - 2-3, adjust as per spice level

Vegetable stuffed Idli

Category: Kids Recipes
Preparation Time: 10 mins 
Cooking Time: 15 mins
Servings: 2-3 servings 

Vegetable stuffed Mini Idlis

Idli is one of the popular and healthiest Indian dish. In South Indian homes, we usually stock up Idli and Dosa batter in our refrigerator. To make it more interesting for the kids, I usually stuff vegetables and make these Stuffed Idlies.

So soft and Yummy!

These are tasty, easy and more healthy with the added veggies. Kids too love these Idlis and it can be a great finger food for them.

If we are making mini stuffed idlis, we can even toss them up in idli podi and serve with skewers :)

Veg Stuffed Mini Idlis

Ingredients:

• Idli batter - 3 cups
• Big Onion - 1, finely chopped
• Tomato - 1 big, pureed
• Ginger-Garlic paste - 1/2 Tbsp
• Carrot - 1 big, finely chopped
• Green beans - 10, finely chopped
• Green peas (I used frozen peas) - 1/3 cup
• Sambar powder - 1/2 Tbsp (adjust to taste)
• Turmeric powder - 1/4 tsp
• Chilli powder - as required (Optional)