Welcome To AmrithaKalyani's Kitchen!!!!!
100% Authentic Vegetarian Kitchen
This, I dedicate to my grand mom's!!!
Everyday is a struggle thinking what to cook for breakfast, lunch,snacks and dinner.. Am sure this is the story in every household. I thought why not write simple recipes and share with everyone so that we all can enjoy it.Ok! Let me stop here and lets start to cook and relish simple and tasty food! There is more on hair and skin care too!!!
Thursday, July 7, 2011
Radish Leaves Paruppu Usili
We all are so used to the regular veggies for our paruppu usili. This is a different one. I was talking to my mom about these fresh leaves from my garden. She then said that even the leaves of radish are edible which I never knew. Later she gave me an idea of making paruppu usili with these leaves rather than the usual keerai sambar. So I tried this today and it came out really well. I just had handful of leaves so I got just the cup above full of paruppu usili. What ever said and done, it is always special when it is grown in your own garden. We really relished this for our lunch. It was so great to eat our home grown veggies. I used these radishes for my salad along with some cherry tomatoes ( home grown ).
Channa dal and toor dal are rich in protein. Radish leaves are said to be rich in Vit C content, calcium and protein.
Radish Leaves - Handful (basically its leaves of a bunch of small red radishes)
Channa dhal - 2 tbsp (Soaked for about 4 hrs)
Toor Dhal - 2 tbsp (Soaked for about 4 hrs)
Red Chilii - 2
Oil - 1 tbsp
Asafoetida - a pinch
Salt - to taste
Mustard - 1 tsp
Urad dhal - 1 tsp
Turmeric - a pinch
Grind soaked toor dhal along with channa dhal, red chili, asafoetida, turmeric, salt into a paste. Add just sufficient water to make it to a paste.
Heat a pan and add oil. When hot enough add mustard seeds. When splutters, add urad dhal and asafoetida. When it turns golden brown, add the groung paste and let it cook. Sprinke water when necessary to let it cook. Cover it with lid for about couple of mins till it cooks well.
Add the chopped radish leaves and start to saute the mixture untill the dhal mixture becomes crumbly and does not stick to the pan. By then these leaves will also be cooked. Add salt if necessary.
The dish is ready. Serve it with sambar rice or just mix with hot rice and relish.