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
