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

Ingredients: 

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


Preparation:


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

Ingredients:

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 

Seasoning:

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


Preparation:

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.

Swiss chard kuzhambu/ Swiss chard curry/Red keerai kuzhambu

   Swiss chard has a very good health benefit of regulating blood-sugar level. The intake of Swiss chard supports bone health as it has a very good supply of calcium, magnesium and vitamin K. My sister-in law Jisha, shared this recipe with me. The taste is unique and can definitely enjoy the richness of coconut and yogurt.

 Ingredients:

1 bunch of red Swiss chard

1 cup of yogurt

1/4 tbsp of mustard seeds

1/2 cup of grated coconut.

1/2 tsp of red chilly powder.

pinch of turmeric powder

salt to taste

oil

Seasoning: 

 

1/4 tsp of mustard

2-3 red chilly

1 sprig of curry leaves

 

Preparation:

1.Cut the red Swiss chard and steam with a pinch of turmeric powder.

2.Add red chilly powder and salt to the keerai.

3.Grind the grated coconut,mustard seeds,yogurt together in to a fine paste.

4.Add  the ground paste to the cooked keerai and cook in low flame.

5.Heat oil in the pan and add the seasoning. As the mustard sputters add the tadka (seasoning) to the keerai.

6.Swiss chard kuzhambu is ready. Serve with rice.