Vegan Tamil Feast No. 1 | Vegan Gluten Free Tamil Recipes

Hi everyone! How's everybody doing? Apologies for my muffled voice in this video :( I've been recovering from a cold for the past 2 weeks and unfortunately have a blocked nose. I hope you enjoy the video and as always let me know if you have any questions in the comments below!

0:00 Intro
0:46 Paruppu Usili Recipe (Green Beans with Steamed Spiced Lentil Crumble)
4:13 Thengai Aracha Kuzhambu (Spiced Coconut-based Sauce/Gravy)
9:18 Murungakeerai Poriyal (Moringa Leaves Stir Fry)
11:40 Assembly

Ingredients:

Paruppu Usili (Green Beans with Steamed Spiced Lentil Crumble)
400g green beans chopped finely
1/2 tsp turmeric powder
1/2 cup toor dal
1/2 cup chana dal
2 dry red chilies
15 curry leaves
2 tsp cooking oil ( we used sunflower oil)
1 tsp mustard seeds
1 tsp urad dal
salt to taste

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Thengai Aracha Kuzhambu (Spiced Coconut-based Sauce/Gravy)- This can be used as a sauce for rice or any grain of your choice and as a side for dosas.

Roasted Spice Mixture
1 Tbsp refined coconut oil (we are using refined because it has a higher smoke point than unrefined coconut oil)
1 tsp fenugreek seeds (or methi seeds)
2 Tbsp urad dal
1 tsp mustard seeds
10 - 12 dry red chilies
1/2 head of fresh coconut grated finely (or 1 cup of pre-grated frozen coconut that has been thawed)

Kuzhambu
10 - 12 pieces of fresh okra cut into large pieces
1/8 pumpkin cut into large chunks
2 cups of tamarind-infused water - For this, soak a lime-sized tamarind ball in 1/2 cup of hot water for 10 - 15 mins. Extract the juices into a separate cooking pot. Add 1/2 cup of room temperature water into a vessel with the remaining tamarind, mix well, and extract the juices into the pot with the 1/2 cup tamarind water. Repeat this process 3 - 4 times with 1/2 cup room temperature water each time. (or substitute with 1 tsp tamarind paste mixed with 2 cups of water)
10 - 12 curry leaves
salt to taste
2 tsp ground jaggery (sub with 2 tsp brown sugar)

Tempering for the Kuzhambu
1 Tbsp refined coconut oil
1 tsp mustard seeds
1 dry red chili

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Murungakeerai Poriyal (Moringa Leaves Stir Fry)
2 cups packed moringa leaves separated from the stalks
1 cup split yellow moong dal
1 Tbsp refined coconut oil
1 tsp mustard seeds
1 Tbsp urad dal
1 dry red chili
1/2 tsp turmeric powder
salt to taste
1/4 cup freshly grated coconut

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For more Indian recipes, ingredients and cooking instructions please visit The Tadka Project website: https://www.thetadkaproject.com