There is a unwritten rule at home that we all love to follow: weekday meals are balanced with a mix of carb, protein, calcium and veggies ; Weekends are for occasional indulgences, and deep fry is restricted to once a month or less.
Since the past 2 years, myself and mom have taken to eating Lapsi Rava (broken wheat) in place of rice for our weekday meals, so much so that we dont miss Rice at all.. It takes getting used to a bland dish like cooked lapsi, but for compulsive rice eaters in the south (where Rasam / Sambhar etc) make a mandatory appearance at every meal, its difficult to imagine dunking chapatis into Rasam :D
So, today's post is a Mini Thali, with varying veggies on rotation accompanying the Rasam and Lapsi. Rather than make erractic new year resolutions which fall apart in the first week itself, we are glad that these small, sustainable changes that we made in everyday meals has helped us :)
Over to the recipe : The items here are Bendekayi Palya (Okra stir Fry), Mysore Rasam, Inji Thayir Pachadi (Ginger in yoghurt gravy) and Cooked Broken Wheat (Lapsi).
While recipes for Rasam and Okra stir fry have been shared earlier, recipe for Inji Thayir Pachadi is as follows.
Ginger is extremely beneficial for a sluggish liver, aids in digestions, cuts down fatty acids and in general promotes a feeling of well being. We make this Inji Pachadi with other items too as a healthy side dish.
Inji Thayir Pachadi – Ginger in yoghurt gravy..
Side dish as part of a South Indian Mini Meal / or with breakfast items like Upma , Veg Rava Kichadi, Pongal, Semiya Upma
Prep time : 10 mins, cook time : 5 mins, Serves : 4
Yoghurt – 1 cup (slightly beaten)
Salt – to taste
Tempering : Oil 2 tsp (split use), mustard seeds, asafoetida (hing)., curry leaves (few)
Urad dal /split black gram – 1 tsp
Red chillies – 2 nos
Inji / Ginger – 2 inch long piece
Jeera / cumin – ¼ tsp
Fresh/ frozen grated coconut – ¼ cup
In a pan, slightly sauté the jeera, urad dal, ginger and red chillies till dal turns golden. Cool and grind with coconut and little water to a smooth paste.
Prepare the tempering with the tempering ingredients
In a bowl, whisk the yoghurt well, add the ground paste, mix well. Pour the prepared tempering into the curd.
Just before serving, add salt.
Sending this to Day 2 of Diabetic / Healthy Food for Blogging Marathon # 60
Chill for ½ hour if desired or serve immediately.