Tag Archives: Dalia

Cluster Beans with Dalia Powder

4 Jun

cluster_beans_dalia
Goru Chikkudu Gulla Senaga Pappu Vepudu.

Cluster beans / Guar is chopped up and boiled till soft. They are then briefly cooked in oil along with spices. Freshly ground dalia powder is added as a finishing step. Serve cluster beans with dalia powder over plain steamed rice or with roti.
Makes: around 4 Servings of Cluster Beans with Dalia Powder.

Ingredients:

Cluster Beans 1 1/2 Cups (Chopped)
Dalia 3 Tbsps
Red Chili Powder 1/4 tsp
Cumin Seeds Powder a Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove little bit of both ends and chop cluster beans into small pieces.
Bring to boil around a cup of water in a sauce pot, add cluster beans and salt.
Boil till cluster beans change color and turn soft but whole.

Grind dalia into fine powder along with red chili powder and cumin seeds powder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cluster beans.
Fry for a minute or two to evaporate most of the excess moisture.
Stir in freshly ground dalia powder and salt.
Cook on low flame for few seconds and remove from heat.
Serve cluster beans with dalia powder over plain steamed rice or with roti.
Notes: Make sure not to over boil the cluster beans.

Suggestions: If cluster beans are not cooked well once removed from the boiling water, cook covered in the pan with a splash of water till done before adding the dalia powder.
Variations: You can also add finely chopped carrot along with cluster beans.
Other Names: Cluster Beans with Dalia Powder, Goru Chikkudu Gulla Senaga Pappu Vepudu.

Daliya Chilli Powder

11 May

dalia_chilli_powder
Putnala Mirapakaya Podem.

Dalia / Roasted gram is ground into somewhat coarse powder using fried spices and herbs. The daliya chilli powder can be used to layer dosa’s or can be served with idly, or with steamed rice and dollop of ghee.
Makes: around 1 1/2 Cups of Daliya Chilli Powder

Ingredients:

Dalia / Roasted Gram 1 Cup
Green Chillies 4 Long
Garlic 2 Cloves
Ginger 1/2 inch Piece
Salt to Taste

Talimpu:

Cumin Seeds 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 8
Oil 1 Tbsp + 1 tsp

Method of preparation:

Remove stems, wash and chop the green chiles into thick circles.
Peel and slice the garlic cloves.
Wash and tear curry leaves into small pieces.

Heat oil in a pan, add chopped green chillies and fry till they change color and turn crisp.
Remove the chillies onto a mixing bowl.

In the same pan with remaining oil, add ginger.
Fry for a minute and remove the ginger onto a plate.
Now add a tsp of oil if necessary and add all talimpu ingredients.
When cumin seeds change color, add sliced garlic cloves and fry briefly.
Remove the pan from heat and add to the above mixing bowl.

Grind dalia into somewhat coarse powder along with few fried chillies, fried ginger and salt.
Remove the ground dalia powder into the mixing bowl containing the spices.
Mix everything well and store tight in a jar and the powder stays fresh for few months.
The daliya chilli powder can be used to layer dosa’s or can be served with idly, or with steamed rice and dollop of ghee.
Notes: Make sure not to over grind the dalia coconut powder.

Suggestions: Refrigerate the daliya powder for extended shelf life.
Variations: You can adjust the amount of green chillies according to preference.
Other Names: Daliya Chilli Powder, Putnala Mirapakaya Podem.

Dalia Coconut Red Chutney

7 May

dalia_coconut_red_chutney
Dalia Coconut Red Chutney.

Dalia / Roasted gram is ground into powder along with grated coconut and spices. Spices are fried in oil and added to the dalia chutney as a finishing step. Serve dalia coconut red chutney with idly, dosa, etc…
Makes: around 2 Cups of Dalia Coconut Red Chutney.

Ingredients:

Dalia/ Roasted Gram 1 Cup
Fresh Coconut (Grated) 1/2 cup
Tamarind 1 inch Piece
Whole Red Chillies 1 – 2
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, soak the whole red chiles and tamarind in few tablespoons of warm water for around half hour.

Grind dalia into powder using a spice grinder.
Add the grated coconut, red chillies, tamarind along with water and salt and grind again for few seconds.
Remove the ground dalia mixture onto serving bowl.
Stir in sufficient water to make the mixture into smooth paste.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal turns light brown, remove from heat and add to above dalia chutney bowl.
Mix thoroughly and serve dalia coconut red chutney with idly, dosa, etc…
Notes: Make sure to adjust the consistency of the chutney with water.

Suggestions: Adjust red chillies according to spice preference.
Variations: Check other chutney recipes here.
Other Names: Dalia Coconut Red Chutney.

Kantola with Dalia Powder

16 Feb

kantola_dalia
Kantola with Dalia Powder.

Kantola is sliced and fried in oil along with typical south Indian spice. Once kantola is cooked and slightly crisp, add freshly ground dalia powder and red chill powder. Serve kantola with dalia powder over plain steamed rice and dollop of ghee.
Makes: around 2 Cups of Kantola with Dalia Powder

Ingredients:

Kantola 2 Cups Sliced
Dalia 3 Tbsps
Red Chili Powder 1/2 tsp
Garlic 2 Cloves
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove ends and slice the kantola vertically.
Grind dalia into fine powder using spice grinder.
Peel and lightly crush the garlic cloves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves.
Fry briefly and add kantola pieces.
Fry for around 10 minutes on medium flame till kantola changes color and turns light golden around the edges.
Cook covered on low flame if kantola is not frying properly.
Once kantola is cooked well, stir in dalia powder, red chili powder and salt.
Remove from heat, mix well and serve kantola with dalia powder over plain steamed rice.
Notes: Make sure kantola pieces are cooked well before removing from heat.

Suggestions: If kantola is not cooked, add few more tablespoons of water and cook covered on low flame till done.
Variations: Check other recipes with kantola here.
Other Names: Kantola with Dalia Powder, Teasel Gourd Fry with Roasted Gram.

Spicy Dalia Coconut Powder

3 Feb

dalia_coconut_powder
Putnala Kobbari Podem.

Dalia / Roasted gram is ground into somewhat coarse powder using grated coconut and spices. It is then seasoned with fried whole dals. The powder can be used as a dosa spread or can be used as a chutney once mixed with water.
Makes: around 2 Cups of Spicy Dalia Coconut Powder

Ingredients:

Dalia / Roasted Gram 1 Cup
Grated Coconut 3/4 Cup
Green Chiles 2
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Whole Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 3
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and fry briefly.
Remove the pan from heat and remove half of green chiles and red chiles from the mixture.

Grind dalia into powder using spice blender.
Then add half of the red chiles, half of green chiles, grated coconut and salt.
Grind again into powder using spice grinder and remove onto a bowl.
Stir in the fried spices and serve spicy dalia coconut powder with idly, dosa etc.
Notes: Make sure not to over grind the dalia coconut powder.

Suggestions: You can also add mix water to the dalia coconut powder and use it as a chutney. Refrigerate for extended use.
Variations: You can adjust the amount of coconut according to preference.
Other Names: Spicy Dalia Coconut Powder.