Quick medley fixes

Fresh and easy to rustle up, these delectable recipes shared by culinary expert and sattvik food curator Gita Hari of Dakshin Coastal, ITC Maratha, are sure to make a quick addition to your list of  easy foods.

Avial

Ingredients
l  50 gms Carrot            
l  50 gms Beans            
l  30 gms Drumstick                
l  50 gms White pumpkin    
l  50 gms Raw banana        
l  50 gms Yam            
l  80 gms Grated coconut    
l  40 gms Yoghurt        
l  2-3 Green Chillies        
l  a spring Curry leaves        
l  40 ml Coconut oil        
l  ½ tsp Turmeric powder    
l  Salt to taste

Method
l  Cut all the vegetables into 1 inch long strips
l  Boil all the vegetables just right (not overcook nor undercook) with turmeric and salt.
l  Grind chili and coconut coarsely
l  Once the vegetables are boiled, retain the vegetables with some water in which the vegetables were boiled
l  Add the paste in the boiled vegetables and cook for some time
l  Introduce beaten curd, stir and switch off burner
l  Add salt and drizzle coconut oil from top. Garnish with curry leaves and serve luke warm

Cabbage Thoran

Ingredients
l  2 cups Chopped Cabbage   
l  ¼ cup Tuvar dal    
l  4 tbsp Grated coconut
l  2 Green chillies chopped  
l  Turmeric a pinch
l  Curry leaves a sprig
l  Oil for cooking
l  Cooked tuvar dal for garnish
l  Mustard seeds for tempering
l  Salt to taste

Method
l  Boil dal just right (don’t overcook), set aside
l  Heat oil in a pan and temper with mustard seeds
l  Once the seeds splutter, add cabbage and cook with turmeric and salt
l  Combine dal, coconut, green chillies into the cooked cabbage
l  Garnish with curry leaves, tuvar dal and serve with sambar or rasam rice
l  Paruppu Pradhaman  (Lentil kheer)
l  This is lentil and jaggery-based dessert

Okra Pachadi

Ingredients
l  4 Okra (bhendi) cut into roundels   
l   1 large cup Dense curd    
l  ¼ cup Coconut grated
l  1-2 Green chillies  
l  Oil for tempering
l   Salt to taste
l  Mustards and red
chillies for tempering

Method
l  Deep fry okra and keep aside
l  Grind coconut and green chillies into a fine paste
l  Beat the curd. Combine ground paste, salt and fried okra
l  Temper with mustard seeds and red chillies