Traditional south Indian food is synonymous with being served on a banana leaf. Offered mostly at temples, weddings, festivals or functions these days, banana leaf meals are a delight. Food served is vegetarian and mostly vegan. It includes simple vegetable dishes, served with 2 or more salads, at least 2 rices dishes, piping hot sambhar, rasam... yum...
The beauty is that most of the dishes are simple to prepare and very healthy. The veggies are typically lightly cooked, rarely even changing color. For this recipe, the tindli is usually added to the seasoning and cooked, I prefer boiling it and then adding it the seasoning, reduces the need for too much oil. When making south Indian food, I mostly use coconut oil mixed with rice bran oil.
Please visit us on recipes.ourfoodprint.com, for these recipes and many more!
Prep time :10-15 minutes
1/4 kg Tindli slit lenghtwise
1 cups cashew soaked for 3-4 hours or it can boiled in water for a minute or so.
2 green chillies slit lenghtwise
! tsp mustard seeds
1 tsp urad dhal
1 sprig curry leaves
Pinch of hing (asofateoda)
1-2 red chillies
1 tablespoon freshly grated coconut.
1 tsp coconut oil or oil of your choice.
Boil the tindli with green chillies and salt to taste, in a cooker with enough water to just cover it.
As soon as the first whistle goes off, remove from flame and open cooker as soon as possible to avoid veggies getting overcooked.
Drain it and run tap water over the vegetables.
Heat oil in thick bottomed pan, and add the mustard seeds.
Heat on medium flame till it splutters, add urad dal, curry leaves, red chillies, hing and stir fry for a minute
Add the boiled tindli, cashew and salt to taste mix well.
Heat on medium flame for around 2-3 minutes
Remove from flame, mix in the grated coconut
Serve hot.
This dish goes well with rice and sambhar, rasam dal.
#simple #healthy #fastcooking #bananaleaf #traditional
The beauty is that most of the dishes are simple to prepare and very healthy. The veggies are typically lightly cooked, rarely even changing color. For this recipe, the tindli is usually added to the seasoning and cooked, I prefer boiling it and then adding it the seasoning, reduces the need for too much oil. When making south Indian food, I mostly use coconut oil mixed with rice bran oil.
Please visit us on recipes.ourfoodprint.com, for these recipes and many more!
Prep time :10-15 minutes
1/4 kg Tindli slit lenghtwise
1 cups cashew soaked for 3-4 hours or it can boiled in water for a minute or so.
2 green chillies slit lenghtwise
! tsp mustard seeds
1 tsp urad dhal
1 sprig curry leaves
Pinch of hing (asofateoda)
1-2 red chillies
1 tablespoon freshly grated coconut.
1 tsp coconut oil or oil of your choice.
Boil the tindli with green chillies and salt to taste, in a cooker with enough water to just cover it.
As soon as the first whistle goes off, remove from flame and open cooker as soon as possible to avoid veggies getting overcooked.
Drain it and run tap water over the vegetables.
Heat oil in thick bottomed pan, and add the mustard seeds.
Heat on medium flame till it splutters, add urad dal, curry leaves, red chillies, hing and stir fry for a minute
Add the boiled tindli, cashew and salt to taste mix well.
Heat on medium flame for around 2-3 minutes
Remove from flame, mix in the grated coconut
Serve hot.
This dish goes well with rice and sambhar, rasam dal.
#simple #healthy #fastcooking #bananaleaf #traditional
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