We are showing in this video how to prepare a delicious ‘Vegetable Curd Rice’, ‘Almond Sambol’ and ‘Green Gram Curry’ (Mung Bean Curry) in accordance with the principles of Ayurveda. Vegetarian food prepared with love.
Vegetable Curd Rice
200 grams Basmati rice
02 tea cups full water
200 grams Carrot, thinly sliced
200 grams Leek, thinly sliced
100 grams Cabbage, thinly sliced
04 Cloves chopped Garlic
10 grams chopped Ginger
25 grams chopped onion
01 pinch curry leaves
03 tea spoon cumin
02 tea spoon coriander powder
1/2 tea spoon turmeric powder
07 table spoon curd or yoghurt
01 table spoon olive oil
Salt and pepper to taste
Wash the rice and add the water and bring to boil and then let it cook on low heat until the grain is cooked. Heat a separate pan & put the olive oil and when hot add the garlic, ginger, onion, coriander powder, turmeric powder and curry leaves & sauté for about 2 minutes. There after add the carrots and stir for about 03 minutes. Add the cabbage and leek and mix and let it cook until tender. Add the cumin powder & pinch of salt & pepper to taste. Stir for 02 minutes and then add the curd or yoghurt. Reduce the heat and mix in the boiled rice. Stir well for 02 minutes and serve.
Serves four persons with green gram curry
Green Gram Curry
100 grams green gram
02 tea cups light coconut milk
01 cup thick coconut milk
04 cloves chopped garlic
30 grams chopped onion
01 sprig curry leaves
1/2 tea spoon turmeric
02 tea spoon curry powder
02 green chilies (finely chopped)
Salt to taste
Firstly, wash and soak the green gram about 04 to 05 hours. If you wish to germinate the green gram you can wash and soak the green gram overnight and then remove the water and place a cotton cloth on a plate and spread the wet gram and keep to germinate for 24 hrs.
Secondly, boil the green gram in the light coconut milk until the gram is lightly boiled and add all the other ingredients and continue to boil until soft to the touch and the liquid has evaporated. Add the tick coconut milk and salt to taste, and let it cook for another 5 minutes on a low fire, stirring from time to time until the curry has thickened.
Take off the fire and it is ready to serve.
Serves 4 persons with rice
100 grams almond
30 grams onion chopped (small red onion /shallots preferred)
03 tea spoon chili powder (use 02 tea spoons if you want a mild dish)
1/2 tea spoon salt (to taste)
08 drops of lime (to taste)
Boil the almonds in a pan of water for about 05 minutes. Remove the skin (it peels off easily)
Grind the almond coarsely in a grinder. Remove and mix in the chopped onions and chili. Add the lime last and the sambol is ready to serve.
Now you have lunch for four persons.