Sunday, March 23

Sunday Meals #14

Methi dal, baked stuffed bittergourd, yogurt chutney with roasted bell pepper with hot steamed rice

This week I take you on a trip to andhra once again. Three comforting dishes, which are easy to make and tastes delicious. I made menthikura pappu (methi dal), gutti kakarakaya (Stuffed Bittergourd) and perugupachadi (Yogurt chutney) with roasted yellow bell pepper. All these served with hot steamed rice was so comforting. So here I present you with the recipes:

Menthikura pappu (Methi dal):


1/2 cup toor dal
1 bunch methi leaves (only leaves picked from the stems)
2 medium tomatoes
2 to 3 small green chillies finely chopped
1/4 tsp turmeric powder
1/2 tsp red chilli powder
salt as per taste

For tadka

1/2 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 red chillies cut into 2 to 3 pieces
a pinch of asafoetida (hing)
Wash and pressure cook toor dal with methi leaves, chopped green chillies and chopped tomatoes. Let it pressure cook for about 3 to 4 whistles. Switch off the stove and let the cooker cool. Now add turmeric powder, red chilli powder and salt to the cooked dal and let it cook for a while until everything blends together and until the dal gets slightly thick.

Heat another pan with a tsp of oil and to that add the tadka ingredients. When they start spluttering, remove from heat and add to the cooked dal. This dal goes well with either hot steamed rice or with soft phulkas/chapathis.

Baked Gutti Kakakarakaya (Stuffed Bittergourd):


3 bittergourd, cut into 2 to 3 big pieces horizontally
a pinch of turmeric powder
salt as per taste

For stuffing:

2 tbsp roasted gram dal (dalia)
1 tbsp chana dal
1 tbsp urad dal
1 tbsp coriander seeds
1 tsp cumin seeds
5 to 6 red chillies
salt as per taste
1 tsp oil

Slit open each piece of bittergourd length wise. Do not make them into two pieces though. Look at the picture you will understand what I am talking about. Boil bittergourd in water with turmeric powder and some salt until they are just cooked. Be careful that you do not let them overcooked.

In a pan heat oil and add the stuffing ingredients except for dalia. Let them turn brown and then remove from heat. Take them into a blender and then add dalia and salt to it. Blend them to make them a coarse powder.

Preheat oven to 475 degrees F. Cover a baking sheet with aluminum foil and spray with nonstick cooking spray. Stuff each bittergourd with the stuffing powder that we made above. Place them on the baking sheet. Spray them with nonstick once again on top of them and bake for 10 min. on one side. Turn onto other side and bake for another 5 min. They don't turn crispy but they will be well baked by this time, if not turn once again let them bake for another 5 min. Enjoy with hot steamed rice.

This is off to Pooja of My Creative Ideas for her Vegetable of the Week event, where Bittergourd is this month's vegetable.

Perugupachadi (Yogurt chutney) with Roasted Yellow bell pepper:

1 big yellow bell pepper roasted under broiler
1 1/2 to 2 cups curds (yogurt) (I used home made yogurt from skim milk)

For tadka:

1/2 tsp chana dal
1/2 tsp urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 to 3 green chillies chopped very finely
a pinch asafoetida
few curry leaves chopped
1 tbsp chopped cilantro
2 tsp oil
salt as per taste
1/4 tsp turmeric powder

Peel the roasted bell pepper and chop in the chopper coarsely.

Heat oil in a pan and add the tadka ingredients upto asafoetida. When the dals turn golden brown colour add chopped curry leaves and roasted bell pepper. Turn off stove and add salt and turmeric powder. Mix well and add the chopped cilantro. Let it cool a bit and then stir in the yogurt into the mixture. This tastes best with hot steamed rice.

Enjoy.

21 comments:

Anonymous said...

Hi Hima,

Yummy Andhra goodies...

I hope you are keeping well and happy !! :)

2 questions for u though :

1) How do u roast in the broiler setting ? I have never tried this and do want to...

2) Can I substitute the non-cooking spray with anything else ?

M

TBC said...

The pachadi with yellow bell pepper sounds interesting. Roastimg must give it a lovely flavor.

Uma said...

Wow, what a thaali! Just finished my lunch and feeling hungry again looking at your picture. What a co-incidence! I prepared the yogurt chutney for lunch too. But it is little different from yours. I will be posting my version in future.

ANJALI J. said...

full meals!! yum! yogurt chutney and dal look tempting..

Hima said...

Hi M,

You should have a broil setting on your oven in order to user broiler. If you have one, what you do is set the oven setting onto broil and make sure your oven rack is on the top most section. Now rub some oil on the bell pepper and keep it on a baking sheet covered with aluminum foil (makes it easy to clean) and keep it on the rack. Check it at regular intervals as you see the skin on the bell pepper will turn black in colour which will make it easy to peel off. Hope this helps you using broiler next time. Alternative way is to oiled bell pepper directly on the stove and roast it. I use to do that when I was in hyderabad on the gas stove. But here I think using broiler is less messy.

And if you do not have non-stick cooking spray, just drizzle little oil on top of each piece of bittergourd.

Thanks to everyone for dropping by my site and I am glad you liked them all.

Dhivya said...

wow!full meals:))looks great..love the bitter gourd recipe

Namratha said...

That is such a yummy looking thali Hima, nice dishes.

Seema said...

Thats one yummy Thali, each dish looks delicious!

Jayashree said...

Love that stuffed bittergourd....it looks good and Iam sure it tastes delish....will definitely be trying that out....btw, how is it made in India...is it deep fried???

Bharathy said...

Wow! What a lavish meal!..Preparing these is a real tough job when you live outside India!..
Very inviting Andhra meal,Hima :)

SMN said...

Yummy Thali...

Homecooked said...

Wow...great 3 course feast.Everything looks yummy.

Purnima said...

Hima..just superb thaali..would try the daal first and give you a feedback!
Thanks for sharing!

ranji said...

delicious thali hima..i love andhra food becoz of its spiciness...stuffed bittergourd is something very new to me.I have some on hand and i am definitely going to try it today:)..thanks for sharing

Daily Meals said...

Looks great...

Richa said...

such a tempting thali, so wholesome and nourishing :)

Hima said...

No bharathy, you don't have to deep fry it. Just heat a couple of tbsp of oil in a pan(if using non-stick pan, add less oil), place all the pieces into the pan and fry them on medium heat. By baking I hardly used any oil so I preferred this method.

Hima said...

Thanks to all for dropping by my blog and leaving such a wonderful inspiring comments.

Pooja said...

Wow ,
whata nice dish . And a quick entry from you Hima , thanks for sharing and participating . can you please send the pic too ? I think you missed to send ti along with entry email.
Thanks :)

Laavanya said...

The stuffed bittergourd has me drooling Hima... the entire plate is very tempting actually.

Seena said...

Love all these lovely veg meals! so yum!! :) I hope you are from Andhra, going to add you in the food blogs list.. :)

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