Peanut Dal (Kadalai Pachadi)

Peanut Dal: Sounds new and different right?

Yes, Peanut is a tasty nut and easily available in all stores at any season. It has high nutritional values. Peanuts are an excellent source of many vitamins and minerals. We have tried making recipes with Peanut as chutney and chalna, but this combination of dal and cooked peanuts are delicious with the soft bite of peanuts. I have tasted in our Chettinad marriage feast, really a wonderful side dish named “Kadalai Pachadi” served in the meal, with great curiosity I met the cook and got the recipe to try at home, came out well. This can be served with Plain cooked rice, roti Dosa and idli.

 

 

What is the difference between a peanut and groundnut?

Groundnuts often serve as cooking oil or herbal supplements, while peanuts can be eaten raw or fried. However, peanuts can be turned into peanut butter or snacks to be used as a food supplement by humans. Peanuts look cute as meal decoration (in cakes, cupcakes, pudding, biscuit, etc.). Both are rich in oil and have their own nutritional values. Though the spelling is different, the two names have a lot in common and are often used interchangeably to describe peanuts. Now you know the difference between peanut and groundnut. Peanuts are delicious types of groundnuts, and groundnuts usually refer to multiple oilseed plants that can serve different purposes for both people and animals. Read more: https://www.legit.ng/1190041-difference-peanut-groundnut.html

Ingredients for recipe:

Raw Peanut- hand full, soak for two hours

Toor dal cooked -1/2 cup

Onion-1

Tomato-1

Green chili-4

Turmeric powder-1/4 tsp

Chili (sambar masala) powder-1/2 tsp

Salt-1/2 tsp

Tamarind extract 2 tsp(optional)

To season:

Oil-1 tbsp

Mustard seeds-1/2 tsp

Urad dal -1/4 tsp

Asafoetida-1 pinch

Curry leaves- 2 twigs

Coriander leaves-chopped few to garnish

Method:

Soak peanut and cook with chopped onion, green chili, and tomato for a whistle in a pressure cooker.

Pressure cook Toor dal 2 fistfuls for serving 4 people.

Add, salt, turmeric powder, chili powder tamarind extract and both cooked toor dal and peanut vegetable mix with 1/2 cup of water, allow it to boil for 3 minutes ina medium flame add asafoetida.

Finally, season it with the above-mentioned ingredients, garnish with chopped coriander and serve.

Note: Do not add more water the consistency should be thick.

 

 

 

Kanagambara Thuvayal

Kanagambara Thovayal: Courtesy;Kannathal Senthil

Flavourful and colourful side dish can match with most of main dishes like Idly,Dosa,Aappam,Kozhukkattai…Kanagambaram is a name of a flower,this chutney named because of its beautiful orange colour.

DSC08775

 

Ingredients:

Tomato-3

Onion-2

Grated Coconut-4 tsp

Dry red chillies-5nos

Salt -1 tsp

Tamarind little

Curry leaves

Mustard seeds

urad da-1 tsp

Toor dal 1 tsp

Asafoetida-1/2 tsp

Method:

Heat pan with 2 tsp of oil ,add mustard seeds and udidh dhal,toor dal and asafoetida

Add Red chilli, Onion,and Tomato saute well until it gets half cooked.

Add coconut and curry leaves,add salt and tamarind switch of stove allow it to cool

Grind to fine paste kanagambara thovayal isready goes well with dosa ,Rice Kozhukkattai and Idly.