Karonda Dal - Vakkai Pappu

Ingredients: 

• Karonda/ Vakkai- 100-120 gms (Karonda has a bitter, sour taste) 
• Tur dal- 1 cup
• Salt- 1 tsp or to taste
• Turmeric powder- 1/4 tsp 
• Water- 3-4 cup

For Tempering:

• Oil- 1 tsp 
• Mustard seeds- 1/2 tsp
• Cumin- 1/4 tsp (Jeera) 
• Fenugreek seeds- 1/4 tsp (Methi)
• Dry red chili- 3 broken into pieces
• Asafoetida- 1/4 tsp (Hing) 
• Green chili- 3-4 vertically slit
• Curry leaves- 8 leaves
• Garlic cloves- 3-4 peeled (optional)

Method: 

1. Wash and cut the karonda into 4 pieces each. Remove the seeds. 
2. Dry roast the tur dal and then wash twice. 
3. Add to a dish along with water and cook till soft. Not mushy.
4. It will take about 10-15 minutes.
5. Next, add the karonda pieces to the cooked dal and mix well. Cover with lid. 
6. Make sure the heat is in simmer to medium. 
7. Add salt and turmeric powder. Keep mixing occasionally to prevent the dal from sticking to the bottom. 
8. Prepare the tempering in a small pan. 
9. Heat oil. Add the mustard, cumin, fenugreek seeds, dry red chili, and asafoetida.
10. As the mustard splutters, add the slit green chilies, curry leaves, and crushed garlic cloves (optional). 
11. Turn off the heat. Add to the cooking dal. 
12. Mix well. Cook until the karonda pieces look soft. 
13. Turn off the heat. Serve with rice, roti, puri, dosa, parantha, etc.

Note: 

1. Or Simply add the washed dal and karonda pieces into a cooker. Pour 1 cup water. Add salt, turmeric powder. Cook for 3 whistles. 
2. Prepare the tempering and add to cooked dal. Simmer without the lid for 5 minutes. Serve. Add more water if required.

Elephant Yam Fry - Suran Fry - Kanda Fry

Ingredients:

• Elephant Yam/ Suran/ Kanda - 1 small-medium )Yam is basically a root,
• Oil- 2 tbsp
• Salt- 1/2 tsp (or to taste) 
• Red Chili powder- 3/4 tsp 
• Roasted Cumin powder- 1/4 tsp (Jeera powder)
• Coriander powder- 1/4 tsp (Dhaniya powder)

Method:

1. Soak the muddy yam in water (use a small bucket) for 15-20 minutes. Change the water and wash thrice until all the mud sticking to the yam is removed.  
2. You can do this on the day before. Let it dry. No need to place it in the refrigerator. 
3. For cooking, peel the thick skin using a knife. The skin will be thick. 
4. Yam has a tendency to cause itchiness, so apply some oil to hands before peeling and chopping it. 
5. Remove any extra dark-colored bits and chop into half (or one) inch pieces. 
6. Add 2 tbsp oil to a nonstick shallow pan. Heat the oil and add the chopped yam pieces. 
7. Cover with lid and keep the heat on simmer to medium. 
8. Stir gently and cover again after 3 minutes. 
9. Repeat the process until the pieces go golden brown on most of the sides. Add salt and mix again. 
10. The yam will get almost soft by now. If it doesn't, sprinkle some water and cover with lid. 
11. The process will take about 15-20 minutes in total. 
12. Simmer the heat, add red chili powder, jeera powder, dhaniya powder. 
13. Mix well. Let it sit for 2 minutes. Turn off the heat. Serve with rice, roti, etc. 

Tip: Soak the chopped yam pieces for 10 minutes in the water we get after washing the rice. It will remove the itching property of the yam.

Baby Potato Fry

Ingredients:

• Baby Potatoes- 1/4 kg or more
• Oil- 3-5 tbsp
• Salt- 1 tsp or more
• Turmeric powder- 1/4 tsp 

For Spice powder:

• Coriander seeds- 2 tbsp
• Cumin seeds- 1 tbsp (Jeera)
• Fennel seeds- 1/2 tbsp (Saunf)
• Dry red chilies- 10-12 broken 
• Dried coconut- 1/8 cup of small pieces
• Black peppercorns- 1 tsp
• White sesame seeds- 1 1/2 tbsp (Til)
• Garlic Cloves- 3-5 unpeeled (optional)

Method:

1. Boil the baby potatoes till they are 70%-80% cooked. Let them cool, peel the skin and cut into halves. 
2. Prepare spice powder by dry roasting the listed ingredients except for garlic. Let those cool down and grind into powder. It can be prepared in larger quantities and stored for more than a month. 
3. Add salt to the powder if you wish to store it. 

1. For detailed procedure, please watch the video. Thank you. 
2. The spice powder can be added to arbi fry, lady finger curry, ivy gourd curry, etc. It can be served with idli, dosa as well. 

Dosakaya Pappu (Dal)

Ingredients:

• Dosakaya- 1 medium sized (Country cucumber) (Should be yellow in color)
• Tur dal- 1 cup
• Water- 1 1/2 to 2 cups 
• Salt- 1 1/2 tsp 
• Lemon- 1 (juice of half a lemon if required.)

For Tempering:

• Oil-1 1/2 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Fenugreek seeds- 1/4 tsp (Methi)
• Dry red chili- 2-3 broken
• Asafoetida- 1/4 tsp
• Green chili- 3-4 slit vertically
• Garlic Cloves- 5-6 unpeeled
• Curry leaves- 6-9

Method:

Wash, peel and cut the dosakaya into half. Taste a small piece to make sure it is not bitter. Dosakaya or country cucumber has a tangy taste to it but it should not be bitter. You can either remove the seeds or cook along with those.

Once you confirm, continue with the rest of the process. For the procedure, please watch the video until I update the written recipe. Thank you.

Cabbage Manchurian

Ingredients:

• Cabbage- 1 medium, chopped
• Spring Onion- 3
• Ginger- 1 inch
• Garlic cloves- 6-8
• Green chilies- 3-4 finely chopped
• Salt- 1 tsp or more
• Red chili powder- 1 tsp or more
• Garam masala- 3/4 tsp
• Onion- 1 big, chopped
• Maida- 3-5 tbsp
• Rice flour- 2-4 tbsp
• Water- 1/2 cup (for boiling cabbage)
• Tomato sauce- 1 tbsp
• Soy sauce- 1 tsp
• Vinegar- 1/2 tsp
• Sugar- 1/2 tsp (optional)
• Coriander leaves- a handful, roghly chopped

Method:

Please watch the video for procedure. I will update teh written recipe in a few days. Thank you for your patience. 

Tomato Dal - mixed style

Ingredients:

• Moong dal- 1 1/2 cup (Pesara pappu) (Split green gram without skin)
• Water- 2 cups
• Tomatoes- 6-8 medium sized, cut into small pieces
• Onion- 1 small, chopped
• Green chilies- 4-6 slit vertically
• Curry Leaves- 6-8
• Coriander leaves- a small handful, roughly chopped
• Salt- 1 tsp or more
• Turmeric powder- 1/4 tsp
• Lemon juice- 1/2 tsp or less

For Tempering:

• Oil- 2-3 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies- 2 broken into pieces
• Asafoetida- 1/4 tsp

Method:

1. Wash and soak the moong dal in 1cup of water for 10 minutes.
2. Cook till it gets soft and mushy. The dal cooks easily and it will take about 15 minutes in a pan. 
3. Or you can cook it in a small cooker for 3 whistles.
4. To this cooked dal add chopped tomatoes, salt, turmeric powder and mix.
5. Prepare tempering simultaneously, by heating oil in a small pan.
6. To that oil add mustard seeds, cumin seeds, dry red chilies and asafoetida.
7. As the mustard splatters add the green chilies, curry leaves and onion. 
8. Saute for 2 minutes till the onion is translucent.
9. Now add this tempering to the dal and mix.
10. Grate ginger and garlic directly into the dal. Make sure the heat is in simmer all times and use a heavy bottom pan or dish. 
11. Add water to wash off the grater and let it cook for 12 - 15 minutes til you get the desired consistency. 
12. Add the lemon juice before turning of the heat and mix well. Top with coriander leaves and serve with rice, roti, puri or jowar roti. 

Notes:

1. You can add crushed ginger garlic for this instead of grating. But use fresh paste for maximum flavor.
2. Onion can be added directly to the dal and cooked. 

 

Banana stem in mustard paste

Ingredients:

• Banana stem- 1 (7-9 inches)
• Tamarind- a small handful, soaked in water for half an hour
• Dry red chilies- 2-3 broken and soaked in hot water for half an hour
• Yellow Mustard seeds- 1 tbsp, soaked in hot water for half an hour
• (If using normal ones reduce the quantity to 1 tsp)
• Moong dal- 1/2 cup, soaked in water for half an hour
• Salt- 1 1/4 tsp
• Turmeric powder- 1/4 tsp
• Green chilies- 2-3 slit and cut
• Curry leaves- 5-8
• Water- as required

For Tempering:

• Oil- 2 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp

For detailed procedure of cutting and chopping the banana stem, please watch the above video. It can get tricky for a first timer.

Method:

1. Soak the required ingredients before starting the cutting. They will be ready by the time the banana stem is cooked. 
2. Remove the outer covering of the banana stem and cut it into round disks. Then chop into tiny pieces and add to water. Wash once and boil in water for 15-25 minutes. 
3. Add 1 tsp salt while boiling. 
4. Now heat a pan and add oil to it. 
5. Add urad dal, mustard seeds, cumin seeds and asafoetida. As the mustard splatters add, green chilies and curry leaves. 
6. Next add the moong dal and pour in 1/4 cup of water.
7. Cover with lid and let it cook in simmer for 3-5 minutes.
8. Then add the boiled banana stem and mix. Do not cover with lid. Let it cook for another 3-5 minutes.
9. Meanwhile squeeze the tamarind and keep the water ready. 
10. Pour in that water, add slat, turmeric powder and mix well. 
11. Now start to crush the soaked mustard seeds. If using a mixer, just add the soaked red chilies also to it and blend to a rough paste. 
12. If using mortar & pestle crush separately. The soaked red chilies can be roughly chopped and added as well. 
13. Immediately after crushing the mustard seeds add 1/4 tsp of oil to it and mix well. This is to prevent it form turning bitter. 
14. Now add this to the curry and cook for 2-3 minutes in simmer.
15. Turn off the heat and let it sit for 5 minutes.
16. Serve with rice or roti. 

Kanda Bachali Koora (Curry)

Ingredients:

• Kanda- 1/2 kg (Yam)
• Bachali leaves- 4-5 bunches 
• Tamarind- 4-6 pieces (saok in 1/4 cup water)
• Jaggery- a small piece
• Salt- 1 1/2 tsp
• Turmeric powder- 1/4 tsp
• Water - 1 cup

For Tempering:

• Oil- 3 tbsp
• Chana dal- 1 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies- 3 broken into pieces
• Asafoetida- 1/4 tsp
• Green chilies- 4-6 slit vertically
• Curry leaves- 5-6

Method:

1. Yam/ Kanda is an itchy root, so apply some oil on hands before cutiing it.
2. The skin is thick and muddy so remove a good layer of it and cut into medium sized cubes.
3. Now wash properly for 3-4 times to remove the dirt and mud.
4. Clan, chop and wash the Bachali leaves as well.
5. If you want to prepare this curry in the morning, cut the yam and leaves before night and keep in refrigerator. Wash before cooking. 
6. Place both in a big dish or directly in the cooker, add 1 cup water and cook for three whistles.
7. Take it out and mash the yam into small bits. Keep a few medium sized bits for taste. 
8. Place the dish back on heat and add turmeric powder and salt. 
9. Now pour in the tamarind water and mix well.
10. Heat oil in a small pan and add chana dal, urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
11. As mustard splatters, add green chilies and curry leaves. Turn off the heat and let the chilies soften.
12. Now add this tempering to the curry and mix well. 
13. Also add the small piece of jaggery. The heat will melt the jaggery.
14. Let it cook in simmer to medium for about 5-7 minutes. If it is too runny cook for another 2 minutes.
15. Serve hot with rice and papad or roti. 

Notes:

1. The yam is heavy to digest so we mash it into smaller bits.
2. Also do not serve to elders and kids for both lunch and dinner. It might trouble their digestion. 
3. The consistency should be like dal. 

Potato Curry

Ingredients:

• Potatoes- 3 big, peeled and cubed
• Onion- 1 big, thinly sliced
• Green chilies- 3-4 slit and cut
• Curry leaves- 5-6
• Ginger- 1 inch, finely chopped
• Garlic cloves- 2-4 peeled and crushed
• Turmeric powder- 1/4 tsp
• Salt- 1 tsp or more
• Water- 1/2- 3/4 cup 
• Coriander powder- 1/2 tsp
• Lemon juice- 1 tsp
• Coriander leaves- a small handful, roughly chopped

For Tempering:

• Oil- 2 tbsp
• Chana dal- 1 tsp
• Urad dal- 1 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds- 1/4 tsp
• Asafoetida- 1/4 tsp

Method:

1. Boil the cubed potatoes in water for 7-10 minutes.
2. Add 1/2 tsp salt and 1/8 tsp turmeric powder after 5 minutes of boiling.
3. Keep the remaining water, do not throw it away. 
4. Heat oil in a heavy bottom pan.
5. Add chana dal, urad dal, mustard seeds, cumin seeds and asafoetida.
6. As the mustard splatters, add the green chilies and curry leaves.
7. Next add the sliced onion and mix.
8. Cook till the onions turn light brown in color. It will take about 5 minutes. Keep the heat in simmer and mix occasionally.
9. Now add 1/2 tsp salt, 1/8 tsp turmeric powder, 1/2 tsp coriander powder. Mix again.
10. Now add the boiled potato cubes, along with the remaining water. 
11. Cook for 3-6 minutes till the water evaporates.
12. Add chopped coriander leaves and squeeze half a lemon.
13. Turn off the heat and mix well. Let it sit for  5 minutes.
14. Serve with rice, roti, puri or prepare Masala Dosa.

Arbi Fry - Chama dumpa Vepudu

Ingredients:

• Arbi - 250 gms (Chama dumpa)
• Water- 1 1/2 cup
• Oil- 3-4 tbsp
• Salt- 3/4 tsp
• Turmeric powder- 1/4 tsp
• Red chili powder- 3/4 tsp
• Urad dal- 1 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds- 1/4 tsp
• Asafoetida- 1/4 tsp
• Roasted Chana dal Powder - 1 to 1 1/2 tsp

Method:

1. Wash the arbi for 4-5 times till the dirt and mud get cleared completely.
2. Now add to water and boil for 20 minutes.
3. Check to see if cooked. Just cut an arbi, if the knife runs smooth through it, it is done. 
4. Turn off the heat and let them cool.
5. Next peel the skin and cut into equal sized pieces. Or you can keep those as you like.
6. While peeling, if the skin does not come off easily or the arbi still feels firm, it is better to discard that one. 
7. Add oil to a pan and prepare tempering. Add urad dal, mustard seeds, cumin seeds and asafoetida.
8. As the mustard splatters, add the arbi, mix once. 
9. Let the heat be on simmer. After 3-4 minutes check once and gently mix.
10. Cook again. Do not over mix as we are using less oil and do not want to mash the arbi.
11. If you want, you can add more oil but I prefer lesser amount.
12. As they turn red on all sides, add salt, turmeric powder and roasted chana dal powder and mix.
13. Let those cook for another 3 minutes. Now add red chili powder, turn off the heat and mix well.
14. After another 5 minutes, serve with rice or roti. 

Notes:

1. You can add crushed garlic for extra garlic taste, while adding the powders.
2. Arbi becomes slippery after boiling, so peeling the skin is a sticky process. Applying oil on hands will help. It will also prevent itching. If arbi is itchy after boiling, it is safe to discard it.
3. You can add garam masala or roasted jeera powder as well. 

Potato Kurma

Ingredients:

• Potatoes- 3 medium
• Onion- 2 medium, roughly chopped
• Green chilies- 2 slit and cut
• Salt- 1 1/2 tsp
• Turmeric powder- 1/4 tsp
• Red chili powder- 1/2 tsp
• Oil- 2-3 tbsp
• Yogurt- 1/4 cup

For Paste:

• Coconut pieces- 1/8 cup
• Cashews- 7-10
• Poppy seeds- 1/2 tsp (Khas khas)
• Ginger- 2 inch piece
• Garlic- 4 cloves, peeled
• Cardamom- 3
• Cloves- 3
• Cinnamon- 1/2 inch stick
• Water- as required to make it into a smooth paste

Method:

1. Wash, peel cut and parboil the potatoes for 5-7 minutes. We do not want to potatoes to be too soft. 
2. Do not throw away the remaining water after boiling.
3. Meanwhile grind the 'paste' ingredients by adding some of this water. Make it into a smooth paste.
4. Heat oil in a non-stick or heavy bottom pan and add mustard seeds, cumin seeds. 
5. As the mustard splatters add the green chilies and onion. Cook til the onions are soft an light brown.
6. Now pour in the paste and add some of the cooked water. 
7. Add salt, turmeric powder, red chili powder and mix well.
8. Let it come to a boil. Now add the boiled potatoes along with the remaining water and mix well.
9. Let it boil for 3-5 minutes. Keep the heat in simmer.
10. Meanwhile beat yogurt into a smooth paste. Add this slowly to the cooking curry. Stir continuously so that the yogurt does not split. 
11. Let it cook for 2 minutes Turn off the heat before the gravy starts to boil. That will result in splitting of yogurt.
12. Top with chopped coriander. Let it sit for 5 minutes.
13. Serve with rice, roti, biryani, pulav, jowar roti or puri. 

Lady finger or Okra Curry

Ingredients:

• Okra- 250 gms (Bendakaya)
• Salt- 1 tsp
• Garlic cloves- 1-3 peeled and crushed
• Oil- 3-4 tbsp
• Urad dal- 1 tsp
• Mustard sedds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies- 2-3 pieces
• Asafoetida- 1/4 tsp
• Roasted chana dal powder - 2 tbsp

Method:

1. Wash, dry and cut the okra into small pieces.
2. Heat oil in a non-stick pan and add urad dal, mustard seeds, cumin seeds, dry rd chilies and asafoetida.
3. As the mustard splatters, add add the cut okra pieces and mix once. Cover with lid and let it cook for 5 minutes.
4. Add salt and mix again. Keep the heat in simmer and cover with lid. 
5. Once the okra is tender add the crushed garlic and mix. 
6. After a minute, add the roasted chana dal powder and mix again.
7. Remove the lid and let it cook for 3-5 minutes.
8. Turn off the heat and serve with rice or roti. 

Easy Kadai Paneer

Ingredients:

• Paneer- 100-200 gms (I used Homemade)
• Onion- 1 big chopped
• Tomato- 1 big chopped
• Green chilies- 2 slit and chopped
• Salt- 1 1/4 tsp
• Dark Soy Sauce- 1 tbsp
  
  
• Tomato Sauce- 2 tbsp
• Sugar- 1 tsp
• Lemon Juice- 1 tsp
• Ginger Garlic paste- 1 tbsp
• Water- 1/4 cup

For marinade:

• Yogurt- 4 tbsp
• Red Chili Powder- 1 tsp
• Garam Masala- 1 tsp
• Salt- 1/4 tsp
• Turmeric powder- 1/4 tsp

For Tempering:

• Oil- 4 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp

Method:

1. Cut the paneer into 1 inch pieces.
2. In an other bowl add the marinade ingredients and mix well. To this add the paneer pieces and mix gently. Let it rest for 15- 30 minutes.
3. After marinading, Heat oil in a non-stick pan and prepare the tempering. 
4. Once the mustard seeds splatter, add green chilies and onion. 
5. Let it onion cook till they turn light brown and add tomato pieces.
6. As it softens, add salt, tomato sauce, soy sauce and mix well.
7. Now add the marinated panner along with the yogurt mix. 
8. Add some water and let it cook. Do not mix frequently as that will break the paneer.
9. Lastly add some sugar and chopped coriander leaves.
10. Let the water evaporate and we get a dry curry. Transfer to a serving bowl and top with a few coriander leaves.
11. Kadai Paneer is ready to serve with Biryani or roti.

Tips:

1. If you do not like the color or flavor of soy sauce, you can omit using it. 
2. You can add vinegar instead of lemon juice. Just do not forget to add sugar. 
3. You can add the sauces to the marinade mix as well. 

Capsicum Potato Curry

 Ingredients:

• Capsicum- 3 medium sized
• Potato- 1 medium sized
• Onion- 1 medium sized
• Tomato- 2 medium sized
• Garlic cloves- 3-4 peeled and chopped
• Green chilies- 2-3 slit and cut
• Curry leaves- 5-6
• Coriander leaves- a small handful, roughly chopped
• Oil- 3 tbsp
• Urad dal- 1 tsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp
• Salt- 1 tsp or to taste
• Turmeric powder- 1/4 tsp
• Garam masala- 1 tsp (I use store brought)
• Water- as required

Method:

1. Wash and cut the vegetable into small pieces. I personally do not like the taste of raw capsicum, so I give it a boil before cooking.
2. Heat oil in a pan and add urad dal, mustard seeds, cumin seeds, asafoetida.
3. As the mustard splatters, add green chilies and curry leaves. 
4. Now add the chopped onion and saute for a minute. 
5. Add the potato and mix once. Let it fry for 1 or 2 minutes.
6. Pour some water, and cover with lid. This is to cook the potato without using too much oil. 
7. 5-7 minutes later, add tomato pieces, salt, turmeric powder, garam masala and mix well. (I pour in the water I use to boil capsicum.) Sprinkle some water so that it doesn't burn.
8. 3 minutes later add the capsicum and cook for another 5 minutes. Turn off the heat.
9. Finally add chopped coriander and serve with rice, roti. 

Notes:

1. This is a non gravy recipe but you can add tomato puree or onion paste to it.
2. You can also add coconut paste mix, (1 tbsp) after adding the capsicum for additional taste. 

Chukkakura Pappu (Khatta Palak Dal) & Carrot Salad

Ingredients:
For Chukkakura Pappu:

• Tur Dal- 1/2 cup or little more (Kandhi pappu)
• Water- 3/4 cup or more
• Chukkakura leaves- 1 to 1 1/2 cup chopped and washed
• Salt- 1 tsp
• Turmeric powder- 1/4 tsp

For Tempering:

• Oil- 1-2 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies 2-3 broken into pieces
• Green chilies- 3-5 split in half vertically
• Garlic cloves- 5-6 peeled
• Asafoetida- 1/4 tsp

For Carrot Salad:

• Carrot- 1-2 peeled and grated
• Onion- 1 small, finely chopped
• Green Chilli- 1 finely chopped
• Salt- 1/2 tsp
• Black Pepper powder- 1/2 tsp
• Lemon Juice- 1/2 to 3-4 tsp or half of a lemon.

Method:
For Chukkakura Pappu:

1. Dry roast tur dal and boil it in a dish with water. Cover with lid to cook the dal faster.
2. Now wash the chopped leaves to remove mud and dirt. Add to the dal and mix well.
3. Cook with closed lid on simmer. It takes around 7-12 minutes to cook. MAke sure there is sufficient water, so that the bottom of the dish does not burn. 
4. Keep mixing it in between.
5. As the leaves change color, add salt, turmeric powder and mix. 
6. Prepare tempering by heating oil in a small pan. To this add mustard seeds, cumin seeds, dry red chilies and asafoetida. Then add garlic cloves and green chilies.
7. Once the mustard splatters, turn off the heat and add this tempering to the dal.
8. Mix well and let it cook for another 3-5 minutes. 
9. The flavors of the tempering should infuse into the dal. 
10. Turn off the heat and it is ready to serve with rice, roti or jowar roti. 

Carrot Salad:

1. This carrot salad is a great combination with the dal. 
2. Just toss together the grated carrot, chopped onion, chopped green chilli and add salt, black pepper powder. 
3. Squeeze half a lemon  and mix well. Let it rest for 5 minutes. Then it is ready to serve with the dal. 

Tips:

1. You can add sliced onion and tomato to the dal. 
2. As the chukkakura leaves and quite tangy unlike the spinach leaves we need not add any tamarind. 
3. But if you prefer your dal very tangy you can add a small piece of tamarind while cooking the dal.
4. The cal can also be prepared in a cooker. You can either cook the dal and leaves separately or together in the cooker for 3 whistles.  
5. Just add final tempering, mix and let it cook for 3 minutes without the lid.