Wednesday, April 26, 2017

Aloo Lilva Subji: Tuver/Pegion Peas Potatoes Curry

Lilva, tuar, tuver,toovar, or lilva papadi whatever else you call it. Lilva is a type of beans commonly known Pigeon Peas. I would say it’s like green peas but flat like beans. If you just put lilva in Google, the top most recipe it will give you will be Lilva Kachori. Yes Lilva kachori is very famous and its native lies in Gujarat.

Today, I have another recipe, a simple one- Aloo Lilva Subji. Potatoes and Lilva curry. Just like aloo matar (peas and potatoes) this combination is also highly addictive. You can make this curry in pressure cooker just like pressure cooker aloo matar recipe (just replace peas to lilva). Today I am sharing a Gujarat way, restaurant style version.

Most of the thali in Gujarat will have this subji. It will be bit sweet, spicy and garlicy. So this is that version- rich tomato gravy with garlic, spices and jaggery. Serve it with plain chapati or phulka or paratha.

2 medium size potatoes/aloo
1 cup pigeon peas/lilva
1 large tomato/Tamatar
4 cloves garlic/lehsun
2 tablespoon tamarind pulp/imli
1 tablespoons jaggery/gud
2 tablespoons oil
Pinch asafoetida/hing
1 bay leaf/tej patta
1 teaspoon cumin seeds/jeera
1/2 teaspoon turmeric powder/haldi
1 teaspoon red chilli powder/lal mirch
1 teaspoon coriander powder/dhaniya
1/2 teaspoon garam massala
1 teaspoon dried fenugreek leaves/Kasturi methi
Salt to taste

Boil potatoes in pressure cooker. Let it cool. Chop and keep aside.
Boil lilva and keep aside.
In a blender, blend tomatoes, garlic, garam massala, red chilli powder, turmeric and coriander powder.
Heat oil in a pan. Add heeng.
Add jeera and let it crackle. Add bay leaf.
Turn the flame/heat to low. Add blended tomato mixture. Cover and cook for 10 minutes. Cook till oil separates and starts to float over.
Add 1 cup water and salt. Throw in potatoes and lilva. Cover and cook again for 5 minutes.
Add in imli pulp and gud. Mix and cover again. Cook for 2 minutes.
Garnish with kasuri methi and serve.

I used frozen lilva. You can use fresh if you get. In the UK we get frozen lilva easily, some popular brands are cofresh, shana, ashoka and taj.
You can use lemon juice instead of tamarind/imli paste.
Feel free to substitute jaggery/gud from sugar.

Monday, April 24, 2017

Curd Rice: Thayir Sadam

Honestly I never had curd rice before; it was a year ago when I first ever tried it. My office colleague who is from Chennai introduced me to curd rice and its goodness.  She explained me that curd rice is a solution to any problem-be it bad tummy days, after greasy food to just a lazy meal idea.

Yogurt or curd or dahi as we call it in hindi is one super healthy ingredient. Like all milk or dairy product curd is also rich in calcium which offers us healthy bones and teeth. Curd has ‘good bacteria’ present in it which strengthens your immune system by fighting against several microorganisms that are present in the body. Consuming curd can go a long way in maintaining a healthy heart, it reduces cholesterol levels. Lastly yogurt is great booster for healthy digestion.

Rice as we know when eaten in moderation can be a good source of carbohydrates. It also contains some amount of proteins, folic acid and phosphorus. What I like about rice the most that even little quantity of rice can make you feel full.

So, when these two ingredients curd and rice combines together to form this easy peasy south Indian dish called Curd Rice the outcome is just amazing. Every now then when I want my stomach lining to cool down from the spicy Indian food I only think about curd rice. From the time I have returned back from Dubai my health hasn’t been well, from stomach problems to toothache to headaches to feeling weak-everything is going on; it is only Curd Rice that comes to rescue.

Now, I am not from south India so may be my recipe is different. I would suggest all my non south Indian friends and followers to have curd rice once in their lifetime (if you haven’t, like me ;-). It is a perfect summer meal when you don’t want to slave yourself in the kitchen. Serve it with some pickle or chutney and a papad-just perfect.

1 and 1/2 cups yogurt/curd/dahi
2 cups boiled rice/chawal
5 tablespoons milk/doodh
2 tablespoon oil
1/4 teaspoon asafoetida/hing
1/2 teaspoon mustard seeds/sarso/rai
1/2 teaspoon cumin seeds/jeera
6 curry leaves/kadi patta
3 green chillies slit
2 tablespoons coriander leaves/dhaniya
Salt to taste

In a large bowl, add yogurt, milk and rice. With potato masher, mash the rice. Add salt and keep aise.
In a pan heat oil and add cumin seeds, mustard seeds and asafoetida. Let the seeds crackle.
Add in green chillies and curry leaves. Mix.
Pour the oil tempering on curd rice mixture. Give a nice stir.
Add in coriander leaves. Mix and serve.

Never ever serve curd rice hot. It should be served at room temperature.
You can add chopped green chillies; I added whole chillies so that I can remove it easily.
You can add channa dal or urad daal in tempering as well. I kept it as simple as possible.
Some people add water instead of milk. Feel free to add water as well.