Indian food with Alamelu

Love, love, love Indian Food. 

Recipes are from Alamelu (Southern Indian)

Green Beans Poriyal
1/4 cup of yellow split peas
3/4 tsp turmeric powder
olive oil
4-6 curry leaves
1 tsp of black mustard seeds
2 tsp of urad dal
1 pound of green beans
1 tsp of minced ginger
1 tsp of salt
1/2 tsp of chutney powder
1/4 cup of unsweetened powdered coconut

Directions

1. Boil 2 cups of water. Add split peas and 1/4 teaspoon turmeric powder. Cook split peas over medium heat, uncovered, for about 20 minutes. Drain and set aside.
2. Heat oil in a skillet over medium heat with curry leaves. When oil is hot, but not smoking, stir in mustard seeds and urad dal. Cover and heat until mustard seeds burst (listen for popping sound) and urad dal is golden.
3. Add beans and stir well. Add ginger and cook over medium heat for about a minute.
4. Add salt and remaining 1/2 teaspoon of turmeric powder. Add chutney powder. Stir well.
5. Cover beans and cook over low heat for 5 to 7 minutes. Note: a sprinkle or two of water may, however, be added on top of the green beans to facilitate the cooking process.
6. When beans are tender but still crisp, add cooked split peas and coconut. Stir well. Serve immediately or remove from heat and keep covered until serving time. Be careful not to overcook beans.

*** Serves 6

Cauliflower Masala Poriyal
2 tablespoons of oil
2 -3 slivers of cinnamon sticks
1 tsp of black mustard seeds
1 tsp of urad dal
1 small onion chopped
1 small tomato chopped
1/2 tsp of turmeric powder
1/2 tsp of cayenne powder
1/2 cup of tomato sauce
1 tsp of salt
3 cups of cauliflower
2 tsp of unsweetened powdered coconut

Directions

1. Heat oil in a skillet over medium heat. When oil is hot, but not smoking, add cinnamon stick, mustard seeds, and urad dal. Fry, covered, until mustard seeds burst (listen for popping sound) and urad dal is golden brown.
2. Add onion and tomato. Stir-fry for 1 minute over medium heat.
3. Add turmeric powder and cayenne powder. Stir well over medium heat for a minute. Add tomato sauce and salt. Mix well to obtain a thick paste-like consistency.
4. Add cauliflower florets and blend carefully with sauce. Cover and cook over medium heat for 2 minutes.
5. Stir in coconut powder. Continue cooking until cauliflower is just tender, stirring occasionally. Be careful not to overcook!

Health benefits of Cayene pepper:
Cayenne pepper has been used for a variety of ailments including heartburn, delirium, tremors, gout, paralysis, fever, dyspepsia, flatulence, sore throat, atonic dyspepsia, hemorrhoids, menorrhagia in women, nausea, tonsillitis, scarlet fever and diphtheria.