Easy Chayote Squash Side Dish Recipes / Chow Chow Vegetable Side Dish For Chapathi / Easy Chayote Recipes / Bangalore Vankaya Gravy Curry for Chapathi or Rice

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Easy Chayote Squash Side Dish Recipes / Chow Chow Vegetable Side Dish For Chapathi / Easy Chayote Recipes / Bangalore Vankaya Gravy Curry for Chapathi or Rice 

Today's recipe is a side dish for chapati prepared with chow chow vegetable. This is no regular curry. It has got a rich, creamy texture with just the normal ingredients. The addition of lentils like the channa dal and moong dal gives the dish a delicious and homely taste. Actually you can prepare two versions for the same curry that goes with rice 🍚 as well. I have already posted the simple chayote kootu. Though the kootu also included channa dal but the taste of this easy chayote squash side dish gravy was completely different and tasted better than that of kootu. 

To make the dish rich and creamy like that of the restaurant style, I have added some milk. The curry was so delicious 😋 that my man 👨 loved it a lot and had way extra curry with chapattis. To accompany this dish with rice, just avoid adding milk to the gravy. You will be left with a simple yet amazing side for rice which can either be mixed or as a side. The preparation of this Bangalore Vankaya ( Bangalore Kathirikai ) is very easy. Just mix all the ingredients in the cooker and cook. As simple as said. 

Preparation

Peel the skin of Bangalore Vankaya ( Bangalore Kathirikayi ). Discard the inner seed. Chop into small pieces and keep aside. Wash the lentils and keep aside. Get the remaining ingredients ready. Heat oil in a pan and do the tempering with mustard and cumin seeds.

When they splutter, add chopped onion ,slit green chillies and ginger garlic paste.
  

Fry until the onions turn transparent. Throw in the chopped tomatoes along with salt and turmeric powder.

Cook until the tomatoes become soft. Now add the masalas like coriander powder, chilli powder and garam masala powder.

Give a nice mix and add the washed lentils.

Stir in completely and add the chopped chayote pieces and mix well.

I had some leftover purple cabbage fry which I included in the curry. This is completely optional, but if you have any other leftover fry, you can go ahead and add it in your preparation. I do this kind of preparation on a daily basis which adds an extra flavour to the dish. You can add fresh cabbage leaves as well.

Now add sufficient water and cover with the lid.

Cook for 2-3 whistles and switch off the flame. Remove the lid when the pressure subsides. If you are serving this curry with rice, then serve hot after checking the seasoning.

If you are planning to serve this dish with roti, then go ahead and add milk in the gravy.

MIx it well and add little tomato ketchup.

Give a nice stir and check for seasoning. Add chilli powder if you want it more spicy. For me, it was perfect. Let it cook on a low flame until it comes to a boil. Garnish with coriander leaves and serve hot with chapathi. Chow chow vegetable side dish  with restaurant style gravy for chapathi is ready. 

Ingredients

Chayote vegetable 2 big

Channa dal  3 tbsp.

Moong dal  3 tbsp.

Onion  1 big

Tomatoes  2

Ginger garlic paste  1 tsp

Green chillies  2

Turmeric powder  1 tsp

Salt to taste

Oil  2 tbsp.

Garam Masala powder  1 tsp

Coriander powder   tbsp.

Chilli powder  1/2 tsp

Leftover cabbage fry  1 cup ( optional )

Milk 1/2 cup

Tomato ketchup 2 tsp

Mustard seeds 1/2 tsp

Cumin seeds 1 tsp

Method

1. Heat oil in a pressure cooker. 
2. Temper it with mustard and cumin seeds. 
3. Once they crackle, add onions and slit green chillies.
4. When they turn transparent, add ginger garlic paste. 
5. Add tomatoes, salt and turmeric powder and cook until the tomatoes become soft. 
6. Sprinkle coriander powder, chilli powder and garam masala powder. 
7. Mix well and add the washed lentils ( dals ). 
8. Add the chopped chow chow and the leftover cabbage ( optional ). 
9. Add water, mix well and cover with lid. 
10. Cook for 2-3 whistles and switch off the flame. 
11. Garnish with coriander leaves and serve hot with rice. 
12. If serving with roti or chapathi, then add milk and tomato ketchup to the cooked gravy and let it come to a boil. 
13. Remove from flame and garnish with coriander leaves. Serve hot with roti. 

Notes

• You can add any leftover fry curries for this gravy curries. This is purely optional. You can skip this step if you do not have any leftovers. I generally tend to use my leftover foods in this way. Adopting this method, gives a new dish each and every time and prevents food getting wasted. Your family will also get the feeling that they are eating fresh and not leftovers. 
• Addition of lentils gives a very homely touch to the dish. , So do not skip the lentils. 
• You can also include other lentils like whole moong or sprouts as well. 

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Palak Sabji / Palak recipes / Alfalfa sprouts recipes

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Sprouted Moong Spinach Curry / Palak Moong ki sabji /Alfalfa Sprouts Recipes 

Moong sprouts with palak ( palakura molakala kura ) is an interesting  combination which is very healthy. The soft and nutty texture of sprouts in creamy and silky spinach gravy is so yummy 😋 just like Palak paneer. Though this palak ki sabji is not as rich as palak paneer, but still the gravy is very delicious. The preparation is more or less similar to that of palak paneer with slight variations. Kids who are very fussy to eat sprouts would happily enjoy this curry. They would not even hint that there is an addition of sprouts in it. And it makes a great lunch box idea as well.  This goes very well with any flat bread 🍞 - roti, chapathi, puri, kulcha, naan, etc.

Palak (spinach ) is rich in iron, calcium, Vitamins B, C and E and Omega-3 fatty acids. Moong sprouts also known as alfalfa sprouts is a very good source of iron, Vitamin C, Vitamin K and folate. So, this combination with spinach and moong sprouts is very healthy and filling. This alfalfa sprouts recipe is very light on your tummy as well. 

In this recipe of sprouted alfalfa beans, the sprouts are cooked in the pressure cooker mainly for two reasons. First, to soften the sprouts prior to the addition in the gravy. Second, to remove the bacteria from the raw sprouts. There might be presence of  little bacteria while sprouting or even in the store - bought ones. Its always advisable to cook it rather consume raw sprouts to make it bacteria free. I have used the homemade sprouts which I will be posting very soon. 

You can also check my other healthy recipes with green leafy veggies :

Palak Rice

Palak dal 

Chukka Kura Pappu

Amaranth Dal

Amaranth Rice 

Murungai keerai idli podi

Murungai keerai sesame powder dry curry

Preparation

Pressure cook moong sprouts and potatoes until 2-3 whistles.

Allow the pressure to cool down. In the meantime clean and wash the spinach leaves along with their tender stems. Grind the spinach leaves, ginger, garlic, cumin seeds and green chillies to a fine paste.

Keep the ground paste aside. Heat oil in a pan. Add finely chopped onion and fry until they get brown colour on them.

Add the ground paste and turmeric and cook until there is no raw smell of spinach, ginger and garlic.

Add coriander powder, cumin powder, Garam masala powder, flax seed powder and salt.

Mix well. Sauté for a minute and add curd.

Mix well and cook for another minute. Now add the mashed potatoes and mix well.

Also, add the cooked sprouts and give a nice mix.

Add water and adjust the consistency according to your desire. Add tomato sauce, chilli powder and mix well.

Check for seasoning - salt, spice and masala. Add more if required. Cook covered until it comes to a boil. Switch off the flame and serve hot with any flat bread. Garnish with grated cheese just before serving. 

Ingredients

Potatoes 2

Sprouts 1 cup

Oil / ghee 3 tsp

Onion 2 finely chopped

Turmeric powder 1/2 tsp

Coriander powder  2 tsp

Cumin powder 1/2 tsp

Garam masala powder 1 tsp

Tomato sauce 2 tsp

Salt to taste

Chilli powder 1 tsp

Flax seed powder 1 tsp ( optional )

To grind

Spinach 2 bunches

Cumin seeds 1 tsp

Ginger 1" piece

Garlic 5 pods

Green chillies 2

Method

1. Wash the spinach leaves and keep aside.
2. Pressure cook sprouts and potatoes up to 2 whistles.
3. Grind all the items given under to grind list. Keep aside.
4. Heat oil or ghee in a pan and add the chopped onions. Fry until the onions turn light brown colour.
5. Add the ground paste and cook until the raw smell disappears.
6. Add all the spices namely coriander powder, cumin powder and Garam masala powder, chilli powder and flax seed powder. 
7. Cook for a minute and add curd. Mix well and cook for another minute. 
8. Add the mashed potatoes and the cooked sprouts and mix well. 
9. Adjust the consistency by adding water. 
10. Finish off with adding tomato ketchup ( tomato sauce ). Bring it to a boil and switch off the flame. 
11. Sprinkle grated cheese just before serving as a side dish.

Notes

• The addition of flax seed powder is for health reasons. It also gives a nice nutty texture to the curry. But it is optional. You can skip if you do not have it on hand. 
• Tomato sauce gives a nice sweet and sour taste to the curry making it a wholesome dish with the perfect flavour. So do not skip on it. 
• Other veggies like carrots, cauliflowers, etc., can also be added to this curry. Including paneer would also enrich the curry making it more healthy.

This post has been submitted to the Livogen Iron Chef Contest ...  http://www.livogen.in/iron-chef

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Palakura pappu / Spinach dal / Healthy dal recipe / Vegan spinach recipes

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Healthy Spinach Dal Recipe / Palakura Pappu / Palak dal Andhra style 

Today´s recipe is a routine dish that can be prepared on a daily basis. Spinach dal is a very common dish in every household especially in the Telugu states of Andhra and Telangana. This healthy dal recipe goes very well with rice accompanied by any curry or papad. This is a staple diet of Andhrites of South India. Spinach lentils is also known as Palakura Pappu in Telugu. This simple palak recipe also goes well for roti if thickened. This dal variety with spinach is prepared with tamarind which gives tanginess to the dish.

Scientifically, it has been proven that tomatoes should not be cooked along with spinach. So whenever I cook spinach, I make sure that I do not add tomatoes in them. But today, I wanted a tangy and spicy side for my meals for which I have added tamarind to get the desired taste.

Spinach is popularly known for its iron content. It is also rich in protein, fibre, folate, calcium and Vitamins A and C.  Since it is a very good source of so many nutrients, it is advised to include this fabulous ingredient in our daily diet. Spinach dal is very easy to prepare with few ingredients that are commonly available in our kitchens. This palak ki dal can also be served as a soup. This is definitely an interesting recipe for kids as well who will love to add it to rice or as is.

You can also check out my recipe for Thotakura Pappu ( Amaranth in lentils )
                                                               
                   and                                         Shallots Sambar .

Preparation

Wash the leaves of palak along with the tender stems and keep aside. Wash toor dal and put in a pressure cooker.

Add sufficient water and chopped palak ( spinach ) leaves to the toor dal.

Pressure cook this combo of spinach and toor dal for upto 3-4 whistles. Allow it to cool. Once the pressure subsides, remove the lid and mash the lentils with the back of the ladle and keep aside.

Heat a vessel and add oil in it.

For the tempering, add mustard, cumin and fenugreek ( methi ) seeds.

When they splutter, add garlic pods, red chillies and curry leaves. 

Fry until the garlic pods turn light brown in colour. Now add the chopped onion and slit green chillies.

Saute for a minute and add turmeric and hing.

Mix well and saute for another a minute. Now put in the cooked and mashed toor dal and mix well.

Add the tamarind juice.

Do the seasoning with chilli powder, salt and sambar powders.

Add water to get the desired consistency and allow it to boil. Cook for 3-4 minutes and then switch off the flame. Garnish with coriander leaves and serve hot with steamed rice with a side dish, any curry or a papad. I served it with snake gourd poriyal.

Ingredients

Palak ( spinach )  1 bunch

Toor dal 

Oil  2 tbsp

Mustard seeds 1/2 tsp

Cumin seeds 1 tsp

Methi seeds 1/4 tsp

Garlic pods 10

Red chillies 2

Curry leaves 2 sprigs

Green chillies 4 ( slit lengthwise )

Onion 1 small

Turmeric powder 1/2 tsp

Hing big pinch

Tamarind  small lemon size

Salt to taste

Sambar powder 2 tsp

Chilli powder 1 tsp

Coriander leaves to garnish

Method

1. Wash the leaves along with the tender stems of palak and keep aside. 
2. Pressure cook toor dal and chopped spinach together for 3-4 whistles. 
3. Mash the cooked dal and keep aside. 
4. Extract the juice from the soaked tamarind and keep aside. 
5. Heat oil in a vessel and do the tempering with mustard, cumin and fenugreek seeds.
6. When they splutter, add garlic pods, red chillies and curry leaves. 
7. When garlic turns golden in colour, add onions and green chillies.
8. After a minute, add turmeric powder and hing. 
9. Add the mashed toor dal and mic well. 
10. Add tamarind juice and water to adjust the consistency. 
11. Finish off with seasoning with chilli powder, sambar powder and salt. 
12. Garnish with coriander leaves and serve hot with plain rice and curry of your choice.

Notes

• This spinach dal can also be prepared without tamarind. 
• The consistency of palakura pappu varies. You can make it thicker or thinner according to your desire. 
• This palak ki dal can also be prepared without onions and garlic during festive days.
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This post has been submitted to the Livogen Iron Chef contest ... http://www.livogen.in/iron-chef

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Thotakura Pappu / Amaranthus Leaves Dal / Chavleri ki Dal

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Thotakura Pappu / Amaranthus Leaves and Lentils / Koyagura Pappu

Thotakura also known as Koyagura in Telugu and amaranthus leaves in English is a highly nutritious green leafy vegetable that is very popular in India. It is packed with

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Shallots Sambar / Small Onion Sambar / Sambar

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Shallots Sambar / Small Onion Sambar / Sambar

Shallots are small onions that are mostly used for Sambar. In Andhra, we call them Sambar onions. They are very small but very tasty. The only drawback

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