As the summer sun heats things up, who craves a heavy meal that leaves you feeling sluggish?
This season is all about light, flavorful dishes that tantalize your taste buds without weighing you down.
Presenting Turai Chenna, a vibrant creation that’s perfect for a hot day! This dish is a symphony for your senses – light on your stomach and cool for your body. It can be enjoyed on its own as a light and satisfying lunch, or pair it with brown rice or roti for a complete and flavourful meal.
| Course | Main Course |
| Servings | 2 – 4 |
| Preparation Time | 5 minutes |
| Cook Time | 10-12 minutes |
Ingredients for the Turai Chenna
|
|
| 250 gm | Turai |
| 1 cup | Fresh chenna |
| 2-3 | Green Chilies, slit into two pieces |
| ½” | Ginger julienned |
| 1 tsp | Ginger green chili paste |
| 1-2 tbsp | Ghee |
| 1 tbsp | Cumin seeds |
| Salt to taste | |
| A pinch | of sugar |
| Lemon juice as per taste | |
| Corriander leaves for garnish | |
Instructions for the Turai chenna |
|
| 1 | Cut the fresh turai into roundels. Wash and keep aside |
| 2 | Heat ghee in a kadhai. Splutter the cumin seeds and sauté. Sauté the ginger-green chili paste and the fresh green chilies and ginger juliennes. |
| 3 | After 1 minute add in the turai pieces. Add a pinch of sugar (it helps to retain the fresh green colour). Add salt. Cover and let it cook. It releases water on its own. If it feels too dry add in ½ – 1 cup water. |
| 4 | Once turai is a little cooked add in crumbled fresh chenna and cook for 5 minutes. Add in lemon juice, taste and adjust the seasonings. Garnish with coriander leaves and serve. |
