Thursday, October 13, 2011

Potato lima beans subzi/porial/curry

        Lima beans are also called 'butter beans'. The buttery texture of the beans complements very well with any vegetable. It has lot of beneficial effects like high soluble dietary fiber which stabilizes the blood sugar level. Potatoes contain high-carbs and the addition of lima-beans adds lot of health benefits. The taste is really yummy!


500 grams of  potatoes (3-4 medium sized)
3 tbsp of frozen lima beans
1 tbsp of grated ginger
2 teaspoon of red chilly powder
1 tsp of garam masala
1/2 teaspoon of turmeric
1/2 teaspoon of cumin powder
1 teaspoon of mustard
1/2 tsp of fennel seeds
coriander leaves for garnish
pinch of asafoetida
2 tbsp oil
Salt as required


1. Boil the potatoes and peel the skin. Cut the potatoes into small cubes.
2.Heat oil in the pan. Once the oil is heated, add mustard, fennel seeds and pinch of asafoetida. As the mustard sputters, add the potatoes.
3.Add grated ginger, turmeric, red chilly powder and salt, saute for a minute.
5.Make sure the potatoes are well coated with all the spices.
6.Sprinkle some water and close the lid. Cook for 5 minutes. Add the lima beans (thawed), cumin powder and garam masala. Simmer the flame for 10-15 minutes. Saute gently till the potatoes turn golden brown.
7.Potato lima beans curry is ready. Garnish with coriander leaves and serve with rice and yogurt.

Wednesday, October 12, 2011

Arisi upma/ Rice upma

 Arsi upma is a traditional dish at my in-laws place. My mom makes this upma usually with broken rice. The rice is slightly roasted and allowed to cool. Later the rice is ground in to coarse powder. This dish is made with raw rice and mong dhal, is a good balance of carbohydrates and protein.

Preparation time: 45 Minutes
Serves: 2-3 people


1 cup of raw rice
1/4 cup of yellow moong dhal
2 1/2 cups of water
1 tbsp of oil
salt as required

For seasoning: 

1/2 tbsp of whole black pepper
1 tsp of cumin seeds
1/2 tsp of mustard seeds 
2-3 dried red chilly
1 tsp of urad dhal
8 curry leaves
pinch of  asafoetida powder


1.Add the rice and moong dhal to the skillet and dry roast them.
2.Heat the oil in the pan and add the seasoning in medium flame. As  the cumin seeds sputters, transfer the water. Bring it to boil.
3.Add the toasted rice and salt. Mix them well and close the lid. Allow the rice to cook for 15 minutes in medium flame.
4.Serve arisi upma with chutney.

Karuppu channa kara kuzhambu/Black chickpeas curry

     Black chickpeas curry is one of my mom's signature dishes. Chickpeas are high in protein and dietary fiber.

Preparation time: 45 minutes
Serves up to 3-4 people


1 cup of black chickpeas/ kaala channa/ karuppu channa 
1 large potato
2-3 medium-sized Indian eggplants/ Brinjals
2 carrots
1 large onion
1 tomato
3 tbsp of grated coconut
pinch of turmeric 
2 tsp of red chilly powder
3 tsp of dhania/ coriander powder
1 cup of tamarind water
1 tbsp of oil
salt as required 


1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
1 sprig of curry leaves
2 red chillies


1.Soak black chickpeas overnight. Pressure cook chickpeas with salt and 3 cups of water.
2..Chop the vegetables in to small squares. Add oil to the pan and add the seasoning. As the mustard crackles add the chopped onions and saute well. 
3.After 2 minutes add the other vegetables (tomato, brinjals, potatoes, carrots)  with a pinch of turmeric and salt required for the vegetables.
4.Add the red chilly powder and coriander powder and saute well. Now add the tamarind water and bring it to boil. Add the coconut and cooked black chickpeas and pressure cook together for 1 whistle.
5.Channa kara kuzhambu is ready and serve with rice/ roti.


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