Yummy Lunch Combo - Potato Fry/Aloo Fry with Radish Sambar

Yummy Lunch Combo – Under this category, I will suggest some good pairs that go hand in hand for serving better lunch! Whenever we make something which is not that appealing, we can make it interesting by pairing with a good side dish.

Today, I have paired Radish Sambar (Mullangi Sambar) with Potato Fry (Urulai Kizhangu Curry)! I know, many of us will run away on hearing the name “Radish” (but I’m a great fan of Radish!). But knowing the health benefits of radish, it is very much essential to include in everybody’s diet.  Of course, Potato Fry/Aloo Fry / Urulaikizhangu Fry  is the best accompaniment for all variety rices, rotis , sambhar, rasam and curd rice and is universally loved.

We shall go for the recipe.

For making Radish Sambar:

Just follow my recipe “Murungaikkai Kathirikkai Sambar” and simply replace the veggies with radish. That’s all. Your flavourful Radish Sambar (Mullangi Sambar) is ready!

For making Potato Fry/Aloo Fry/Urulai Kizhangu Fry:

Potato  is a root vegetable available throughout the year and is known as Urulai Kizhangu in Tamil and as Aloo in Hindi. Pototo does not have any flavour or taste of its own and the added masalas will get infused yielding delicious dish.

The recipe, I have followed here is a simple Potato Fry but tastes great with any rice or for rotis.

Ingredients:

• Potato – 2 Nos (Medium)
• Shallots (finely chopped) – 5 Nos
• Garlic (crushed) – 3 pods
• Tomato (finely chopped) – 1 No
• Red chilli powder – 1 tbsp
• Turmeric powder – ¼ tsp
• Salt to taste

For seasoning:

• Oil- 1 tbsp
• Fennel seeds – 1 tsp
• Curry leaves – few

Method:

1. Boil the potatoes, peel the skin and dice into cubes. Keep it aside.
2. Take a heavy bottomed kadai, pour oil and season with fennel seeds.
3. Add curry leaves, shallots and garlic and sauté till the shallots become golden brown.
4. Then add the tomato and sauté well till the tomato gets mashed well.
5. Add chilli & turmeric powders along with required salt and sauté for a minute in simmer.
6. Finally, add potatoes and give a nice stir so that all potato pieces get even coating of masala. Add a handful of water, mix well, cover with a lid and cook in simmer.
7. Open the lid now and then and turn the potato masala upside  town every time open the lid. Cook until the masala get infused into the potatoes.

Your Potato fry is ready to serve with Radish Sambar! Try this combo and let me know your feedback!

Note:

This  potato fry can be prepared with minimum oil by cooking the dish in slow fire.

Tags: Potato Fry, Potato Masala, Potato Curry Recipe, Urulai Kizhangu Curry recipe, Urulai Masala recipe, Urulaikkilangu fry, Urulaikkizhangu Masala, Aloo fry recipe, Aloo Masala, Aloo masala recipe, Radish sambar, Mullangi sambar recipe, How to make sambar with Radish?, South Indian Sambar recipe using radish, South Indian Urulai Kizhangu Masala for Rice, Urulaikizhangu Curry and Mullangi sambar

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Mooli ka Paratha | Mooli Parantha| Stuffed Radish Paratha

Mooli Paratha or Radish Paratha is one of the  Punjabi special flat bread and it is very delicious , one could not notice even  the smell of radish. So it is an easier way to include this healthy vegetable in your diet in large quantities.  Kids will also love to have this for their lunch box. The health benefits of radish are many and here is  the recipe!

Ingredients:

   For Dough:

• Wheat flour     - 1cup
• Oil – 1 tsp
• Salt & water  as needed

   For stuffing:                       

• Grated radish   - 1cup
• Jeera – 1tsp
• Green chilli (finely chopped) – 1 or 2
• Garam masala powder- ¼ tsp
• Red chilli powder – ½ tsp
• Coriander powder – 1 tsp
• Turmeric powder - ¼ tsp
• Amchur powder – 1 tsp
• Coriander leaves (finely chopped) – 2 tbsp
• Oil – 1 tsp
• Oil/ghee to brush on parathas (optional)
• Salt to taste

Method:

First prepare a soft, pliable dough with wheat flour, salt (only for roti), water and oil just like for chapathi/roti and keep it aside.

Pour oil in a kadai, add jeera to splutter, then add green chilli and all masala powders except amchur powder ( dry mango powder) and  give a stir for a minute. Now add the grated radish and sauté till all the water content from the radish evaporates. The mixture should become dry. Finally add amchur powder and required salt (only for stuffing) . Then add coriander, mix well so that the mixture gets blended evenly. Now the stuffing is ready. Allow it to cool for sometime.

Next make equal no. of small balls out of dough and stuffing. To make paratha, first take a dough ball, make it like a small bowl, keep the stuffing ball inside and cover the stuffing by extending the edges of the dough. Seal the stuffing with dough completely. Then dust this stuffed ball generously with maida and gently roll out like paratha using roller pin.

Heat  the tava, add the stuffed paratha, wait till the bubbles start to come on the surface, flip it to other side, then turn around and apply some oil or ghee on both sides and cook till brown spots appear on both sides. Yummy and soft Mooli ka Paratha is ready!

This paratha does not need a separate side dish since we use spices for the stuffing. So you can serve it with plain curd or any raita or tomato sauce. 

Tags: How to make mooli paratha, Parantha recipe with Radish, Stuffed Radish Paratha recipe, Diabetic recipes, How to make stuufed radish chapathi?, stuffed roti with radish

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