Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Fresh Tuvar and Turai ~ for Jihva

If you are a follower of my website, then you must be getting a vague sensation of being stalked with toor dal.:) My love for toor dal knows no boundaries and I tend to go little overboard on Mahanandi, when it comes to toor dal.

Looks like I have a company now.

Meet Linda, the fabulous food blogger from Michigan. Like me, Linda finds it impossible to resist the tantric tunes of tuvar.:) She is featuring, of all the ingredients in the world, the “Toor Dal” for Jihva December. And, on her latest post, she has written…

“Day and night, I couldn’t stop thinking about toor dal — ’till one morning I found myself wanting to toss some toor dal into a bowl of cottage cheese and sprinkle some sambhar powder, just to see how that would taste. I may be slightly obsessed.:)”

You are my toor dal dosth, dear Linda. 🙂

Here is another one for you. A curry with fresh tuvar and turai. Two fine Indian ingredients and one delightful dish. Perfect for chapatis, and for Jihva.

Fresh Tuvar (Toor Dal, Kandulu)
Fresh Tuvar (pacchi kandulu)


1 tablespoon peanut oil
Pinch each – cumin and mustard seeds, and a sprig of curry leaves
¼ cup – finely sliced onion or shallot (Erra gadda)
1 cup – fresh tuvar (Pacchi Kandulu)
2 cups – finely cut turai (ridge gourd or beerakaya)
2 tablespoons – fresh coconut, grated
1 teaspoon – finely ground green chilli
¼ teaspoon or to taste, – salt and turmeric

In a wide skillet, heat oil until a curry leaf tossed in it sizzles.
Add and toast curry leaves, cumin and mustard seeds.
Wait for the mustard seeds to splutter and then add onions and fresh tuvar.
Frequently stirring, saute them to tender.
Add the turai pieces. Sprinkle the coconut, green chilli, salt and turmeric.
Mix and cook covered for about 5-10 minutes, on medium-high, until the water leaked from turai evaporates. Serve hot with chapatis.

Tuvar and Turai Curry with Chapatis
Tuvar and Turai Subji with Chapatis, Gulab Jamun and Coconut Water ~ for Jihva-Toor Dal

Fresh Tuvar beans (frozen) are available at Indian grocery shops. 12 oz packets, priced at 2 or 3 dollars. Check the refrigerated section.
Turai or ridge gourd, and fresh coconut are available at Indian and also at Chinese grocery.

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Beera kaaya(Ridge Gourd),Fresh Tuvar (Kandulu),Jihva For Ingredients (Monday December 3, 2007 at 9:28 pm- permalink)
Comments (13)

The New Home of Mahanandi:

13 comments for Fresh Tuvar and Turai ~ for Jihva »

  1. That is one lovely meal you have presented there! Kandi Pappu is our staple food always.

    Comment by మాధవి — December 3, 2007 @ 11:55 pm

  2. Nice! I should try it when I get fresh ones!

    Comment by Nirmala — December 4, 2007 @ 12:41 am

  3. Always had kandikayalu roasted.This subji looks interesting Indira.will try.

    Comment by satya — December 4, 2007 @ 2:38 am

  4. Never saw raw toor dal back home.., asalu meeru ikkada ela sampadincharu vatini? nenu india lone choodaledu asalu.. hats off!

    Comment by Kalva — December 4, 2007 @ 4:04 am

  5. Love fresh Toor! Its amazing in taste & flavour. Nice post.. love your thali.. looks great!

    Comment by Seema — December 4, 2007 @ 5:33 am

  6. Even though I use tuvar dal almost every week, I have never seen fresh toor in India also.

    Thanks for exotic recipes and exploring so many wonderful great stuff!

    Comment by Kumudha — December 4, 2007 @ 6:30 am

  7. indira..may i know fromwhere did you get the fresh tuvar dal?..i would love to buy some too..thnks

    Comment by Rajitha — December 4, 2007 @ 8:47 am

  8. ah! never mind….i saw that u got from the frozen section of the indian stores….

    Comment by Rajitha — December 4, 2007 @ 8:48 am

  9. Indira, mujhey fresh tuvar with ridge gourd bahut accha lagta hai 🙂 (and now let’s hope I didn’t lose something in my little translation attempt!) This is a perfectly wonderful dish for Jihva with its bright fresh flavors, and a perfectly lovely meal!

    Stalked by toor dal, that made me laugh 🙂
    A healthy and delicious stalker it is!

    Thank you, dear Indira! 🙂

    Comment by Linda — December 4, 2007 @ 9:14 am

  10. Hi Indira,
    Love this dish.
    For cooking heat is necessary.
    For living Toor dal is necessary
    Aroma of boiled toordal with ghee mmmm.My mom always have 3 to 4 kgs of toor dal in her monthly provisions.
    “”” Gulab jamun “”” tasty one .
    Light and Sweet meal.

    Comment by vineela — December 4, 2007 @ 10:51 am

  11. Lovely dish Indira… Never tried this fresh tuvar before… Thanks for the tip!

    Comment by anusriram — December 4, 2007 @ 11:43 am

  12. Hi Indira,
    this looks so healthy and tasty too .
    a completely new idea of making curry for me. Now i think i will have to rush to store and check if can get some fresh tuver 🙂 .
    thanks for sharing.
    I havent been on blogging much lately , and just realised that i missed a lot , will take a peek into all the missed recipes from these blog now… 😀 .

    Comment by Pooja — December 4, 2007 @ 2:43 pm

  13. Thank you for your good words about this recipe. Fresh tuvar is a protein powerhouse and I hope you would get a chance to try. The Indian grocery shops carry it in frozen section.

    Hi Linda: You got it right.:)
    I’m having lot of fun preparing new recipes with tuvar. Thanks for featuring this beloved ingredient for Jihva.

    Hi Pooja, it’s good to see you. Hope the move went well and you are all settled in the new place comfortably.
    You have to come back to blogging and host the vegetable event again.:)

    Comment by Indira — December 4, 2007 @ 8:01 pm

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