Bell pepper thogayal

Here is another thogayal I made last week. I buy green, red and bell peppers for my husband's breakfast omlete and for his salad.  After coming back from Chennai, I saw few pieces of these three bell peppers were lying in the fridge (thanks to Nimeesha who kept it in the freezer).  Thought of trying thogayal with the those peppers and it came out pretty good.

Ingredients:-

1. Bell pepper - 1 cup ( chopped - I used all the three color bell peppers)
2. Onion - 1 (medium sized chopped)
3. Tomato - 1
4. Mustard seeds - 1tsp
5. Urad dhall - 1 1/2 tbsp
6. Red chillies - 2 or 3 (acc to taste)
7. Tamarind - couple of small pieces.
8. salt to taste
9. oil - 1/2 tsp

Pre heat a pan with oil, splutter mustard seeds and fry Urad dhall and red chillies to golden brown.  In the same pan, saute onion, tomato and bell pepper for 5 to 6 minutes till the raw smell of peppers go.  Let everything cool and grind it nicely adding required amount of salt.  I did not add coconut while grinding. If you prefer, you can add couple of teaspoons of shredded coconut before grinding. Also tomato can be replaced by adding a tiny ball sized tamarind.  

vegetable Poha / vegetable aval upma

I make aval upma very often.  But this vegetable poha was something which I learned from srivalli. Its very easy to make and it took just 10 mts altogether to finish the recipe.

Ingredients:-

1. Thick Poha (getti aval) - 1 cup
2. Onion - 1 (finely chopped)
3. Carrot - 1 or 1/2 depending upon the req. quantity (finely chopped)
4. Peas - 3 tbsp
5. salt to taste
6. Oil - 2 tsp
7. Mustard seeds - 1/2 tsp
8. Urad dhall - 1 tsp
9. channa dhall -  1tsp
10. Green chillies - 1 (optional)
11. asafoetida -  a pinch
12. curry leaves & coriander leaves - for garnishing.
13. Roasted Almond Powder - 2 tsp

Wash poha nicely and soak it in water for 5 minutes. Drain it after it becomes soft and keep it aside. In the mean time, preheat oil in a pan, splutter mustard seeds, fry urad dhall, channa dhall, green chillies & asafoetida for a minute. Add onion and saute for couple of minutes. Now add the other vegetables one by one and let it cook few 3 to 5 minutes. When the vegetable becomes tender,  add the drained poha, add required amount of salt and roasted almond powder ** and mix everything well.  Garnish it with curry leaves & coriander leaves.

** Srivalli has used roasted peanut powder instead of almond powder.

Cabbage Thogayal

Thanks to Arundati from whom I got inspiration for making this cabbage thogayal.  I made this thogayal along with bottle gourd kootu and tomato rasam. This was a real hit and my husband couldn't find what thogayal it is.  The taste was really awesome and I think I will do this more often from now on. Here goes the recipe..

Ingredients:-

1. Cabbage - 1 cup (chopped)
2. Onion - 1 (medium sized; chopped)
3. Mustard seeds - 1 tsp
4. Urad dhall - 2 tbsp
5. Red chillies - 3 (acc to taste)
6. salt to taste
7. Coconut - 1 tsp (grated)
8. Oil - 1 tsp

Pre heat oil in a pan, fry mustard seeds, urad dhall & red chillies to golden brown and keep it aside. In the same pan, saute onion for few minutes and add cabbage and saute for few minutes adding a hand full of water and let both the vegetable cook. When the raw smell goes away, let it cool and grind it along with the mustard and urad dhall, coconut and required amount of water (add water accordingly). It tastes really good with hot rice, roti and idly and I am sure it will go well with bread also....