Pudalangai Kootu / Snake gourd Kootu

       







This kootu is common in every house. This is very yummy and easy Kootu. Check the health benefits of the snake gourd here. http://www.medindia.net/patients/lifestyleandwellness/snake-gourd-glory.htm

Ingredients

 Big Pudalangai                                       1no.

Carrot (cut)                                            ¼ cup

Tomato (chopped)                                1no.

Cooked Moong dhal                            ¼  cup

Turmeric powder                                  ¼ tsp.

Salt to taste

GRIND ROUGHLY

Coconut                                                3 tbsp

Jeera                                                     1/4 tsp

Green chilies                                       3 no

Curry leaves                                        1 stem

 SEASONING:

 Coconut oil                                        1 tbsp.

Red chilies                                          2 no

Jeera                                                   1 tsp.

Hing                                                    ¼ tsp.

Method:

• Cook the moong dhal in pressure cooker.  Keep aside.
• Wash and cut the Pudalangai into small pieces. Precook the Pudalangai with carrots in microwave for 3 minutes.
• Take a kadai add the precooked vegetables.  Add a little water and boil it. When vegetables are half cooked add the cooked moong dhal and chopped tomato on it.
• Add turmeric and salt and cook for few more minutes.
• Grind coconut, Jeera, curry leaves and green chilies together roughly. Add to the vegetables and cook for 3 minutes.
• Heat the kadai add oil and fry seasonings. Add to the kootu.
• Garnish with coriander leaves
• Yummy Kootu is ready to be served.

401: KATHIRIKKAI RASAVANGI/ Baby Eggplants in Spicy Tamarind

Brinjal Rasavangi

This is a very traditional and authentic Tamil Brahmin recipe prepared with Brinjals. Simple recipe and easy to cook also. Enjoy!

Ingredients:

Small Indian Brinjals                         6 no.

Cow peas (Karamani  )                       1/4   cup

Tovar Dhal                                         1/4 cup

Grated Ginger                                   2 Tbsp.

Curry leaves                                      few

Salt                                                    to taste

Turmeric Powder                              ¼ Tsp.

Tamarind                                           a half lime size

For Grinding

Coconut oil                                          ½ Tsp.

Coriander seeds                                1 Tbsp.

Chenna dhal                                        1 Tsp.

Urdh dhal                                           1 Tsp.

Shredded coconut                             1/4 cup

Curry leaves                                      few

Red chilies                                         5 nos. 

Asafetida  powder                           ½ Tsp.

For Tadka

Coconut oil                                         1 Tsp.

Mustard Seeds                                 ½ Tsp

Red chilies                                         2 no.

Curry leaves                                     few.

Method

• Soak the cow peas & Tovar dhal in hot water for 1 hour. Cook it in the pressure cooker for 3 whistles, set aside.
• Soak tamarind in 1 cup of hot water for 15 minutes and extract the juice. Keep aside.
• Fry all grinding ingredients in coconut oil till they turn light brown. Grind with grated ginger to a fine paste by adding little water when completely cooled.
• Now wash and cut the Brinjals into medium size cubes.
• Heat a oil in  a pan, fry the Brinjals pieces for 2 minutes in a slow heat.
• Now add tamarind water, turmeric powder, cooked dal and salt and bring to boil.
• When brinjals are cooked, add the grounded paste and mix well and cook for 8 minutes in a slow heat. Now turn off the heat.
• Heat a oil in a kadai , season with all tadka and add to the rasavangi and mix well.
• Now Kathirikai Rasavangi is ready to serve. Serve with steaming rice.

Note:

• You can substitute ash gourd/winter melon for eggplant in this recipe.

Pudalangai Millaghu Kootan/Snake gourd Pepper Stew

A Simple traditional Kerala dish from my Madappalli.

Ingredients

Moong Dal                                 ¼ cup

Big Snake Gourd                        1 no.

Turmeric Powder                        ½ tsp.

Asafetida                                 1/4 tsp.

Salt                                         to taste

Roast and Grind   

Shredded fresh coconut               ½ cup

Urdu dal                                    1 tbsp.

Chenna dal                                1 tsp.

Curry leaves                               few

Black Pepper                              1 tbsp.

Red chili                                    1 no.

Seasonings

Coconut oil                                1 tbsp.

Mustard seeds                           1/2 tsp.

Urad dhal -                                1 tsp.

 Curry leaves                              1 sprig

Red chili                                     1 no. (Broken)

Method:

• Pressure cook the moong dal with turmeric powder. Mash it and keep aside.
• Cook the snake guard with turmeric powder and salt.
• When snake guard is cooked, add grounded spicy mixture in it.
• Let it cook until the raw smell disappears.
• Now add the cooked dal in it and cook for few more minutes in simmer.
• Stirring occasionally till vegetables are tender, remove from the stove heat.
• Heat the coconut oil and fry all tempering.
• Pour the tempering over the cooked Kootan.
• Serve the Kootan with rice. and Rasam

Masitha Keerai/Smashed Greens/Cheera Udachathu

Masitha Keerai is a very healthy form of Kootu since it contains less spices and vegetable alone. Chiru Keerai, Mulai Keerai or palak  or any other Keerai is used. You can make this very quickly. Try and enjoy!

  

Ingredients 

 Greens                                    2 Cup

 Salt                                        to taste.

Turmeric powder                       a pinch

Seasoning:

Ghee /coconut oil                          2 tsp.

Mustard seeds                            1 Teaspoon

 Urad dal                                     1 Teaspoon

 Asafetida powder                       1⁄2 Teaspoon

 Dry red chili                                2 no. 

Method:

• Cut and wash the greens (any variety)well.
• Cook with a pinch of turmeric powder and salt.
• Crush well with a churner.
• Heat ghee in a pan, fry the all seasonings.
• Now add these seasonings to the greens. Mix well.
• Serve hot with plain rice.

Ezhu kari Kootu/Pongal Kootu

A combination of 7  vegetables used in the preparation of Kootu is what is known as Ezhu Kari Kootu.  In Tirunelveli and Madurai areas, we make this kootu for Pongal festivals . In this kootu, they use only Nattu Kaikaries (like pumpkin, Sempu, Karunai )  In US,karunnai kizhanghu  is not easy available, I have replaced it with  beans and carrots.

Ingredients:

Tamarind                      a small lemon size

Tovar Daal                    ¼ cup

Turmeric powder            1 tsp.

Grated ginger                1 tsp.

Salt                              to taste

Jaggery                        1 tsp.

For Powdered coarsely

 Coconut oil                  1 tsp

Asafetida                     ½ tsp.

Coriander seeds            1 tbsp.

Red chilies                   4 no.

Chenna dhal                 1 tbsp.

Black pepper                1 /2 tsp.

Urdh dhal                     1 tsp.

Shredded coconut          2 tbsp.

Vegetables

White pumpkin               ½ cup

Red  pumpkin                 ½ cup

Green beans                  ¼ cup

Small brinjals                 3 no.

Sweet potato                 1 no    

Carrot                           1 no.

Raw banana/Ethenga      1 no.

For Seasoning:     

Coconut oil                    2 tbsp.

Mustard oil                    1 tsp.

Red chilies                    1 no.

Curry leaves                  few

Shredded coconut          2 tbsp.

Method:

• Wash and cut vegetables into small cubes. Ideally 1″ bits so they retain shape even when pressure cooked.

• Soak the tamarind in 1 cups of warm water for 10 minutes. Squeeze out the juice. Filter the tamarind water.
• Fry all the above ingredients in oil and powdered coarsely. Keep aside.

• Pressure cook the dhal and keep aside.Pressure cook the vegetables with asafetida , turmeric, ginger, and salt .hen vegetables are cooked, add the tamarind pulp , turmeric powder, cooked dhal and ground spice mix. Add jaggery powder and mix it well.
• Cook it on low heat for about 10 minutes.
• Heat oil in a kadai, fry the all seasonings and pour it over the kootu.Serve hot with Venn Pongal, steamed rice, Moru Kalli 

 Note:

• It is customary to use seven, nine, eleven or odd numbered vegetables.
• If you want, you can dry fry the 1 tsp of rice and 1 tbsp. of White sesame seeds (Til) and powder it and add it to the Kootu. In function days; I normally  avoid  to adding sesame seeds in my cooking.
•  My recommendation is not to use  Peerkankai, Bitter gourd, Ash gourd.

Cucumber Pulippu Kootu

Kootu is a traditional south Indian side dish prepared with little oil, more dal and vegetables with less spices.  There are many varieties of Kootu like Pulippu Kootu, pooricha Kootu, and pal Kootu etc..  This Kootu is the main dishes during festival seasons and marriages. This Pulippu Kootu is a nutritious wholesome food; it contains lot of vitamins and proteins. ChowChow, Brinjal,  White pumpkin,  green Banana  can be used . You can  do mix match this vegetable s and make this kootu. Here I used Cucumber only.

Ingredients:

 Chopped Cucumber                     2 cups

Chick peas                                 ¼ cup (soak overnight in water)

Tovar Dhal                                  ¼ cup

Chenna dhal                               ¼ cup

Tamarind                                   small lemon size

Grated Ginger                             2 tbsp.

Curry leaves                               2 stems

Masalas

Grated Coconut                           ½ cup

Raw rice                                     1 tsp

Coriander seeds                          1tbsp.

Black gram dhal                          1 tbsp.

Curry leaves    -                          1 stem

Red chilies                                 6-8 nos

Black Pepper                              1tsp

Hing (Asafetida)                      - ¼ tsp

Oil                                           2 tsp.

Seasonings:

Coconut Oil                              2 tbsp

Grated Coconut                         2 tbsp

Mustard Seeds                          1 tsp

Curry leaves                             few

Red chilies                              2 nos.

Method:

• Pressure cooks the Tovar dhal and chenna dhal separately. Keep aside
• Pressure cooks the Chickpeas with little salt and keeps aside.
• Fry the all masala ingredients until golden brown color. Grind them into a paste. .
• Soak the tamarind with little water and extract 1 cup of the juice from that.
• Add pumpkin pieces in the tamarind water. Add salt in it and bring to boil.
• Add the ground masala mixture, cooked dhal, and boiled chick peas to the vegetable water.
• Mix well and simmer in low heat and let it cook for few more minutes.
• Mix well remove from the fire.
• Heat the coconut oil, add all seasoning ingredients. Fry it and add it to the Kootu.

Tip: 

You can add Peanuts,  Dry green peas  or white peas.. All should be soaked  for about 5 to 6 hours and cook well and add to the Kootu.

Kumbalanga Kuttan(White Pumpkin Curry)

Kumbalanga Curry is a very easy to prepare dish and can be used with steamed rice.

Ingredients:

 Chopped Kumbalanga (White Pumpkin) – 1 1/2 cup

Turmeric powder- 1/4 tsp.

Chili Powder - 1/4 tsp.

Salt - as required

  To Be Grind

Grated Fresh Coconut - 2 tbsp.

Jeera - 1/2 tsp.

Grated Ginger – 1tsp.

Green chilies – 3 no

Seasonings:

 Coconut oil / cooking oil 1 tsp

Mustard seeds - 1/2 tsp.

Red chilies – 2 no

Asafetida – ¼ tsp

Curry leaves

Method:

•  Cook the Kumbalanga along with a little water, turmeric powder, chili powder and salt.
• Grind Coconut, green chilies, ginger with Jeera and a little water to a fine paste
• Mix the grounded coconut with the cooked Kumbalanga.
• Heat Oil in a pan and splutter mustard seeds, curry leaves, Asafetida and dry red chilies.
• Pour the seasonings to the of Kumbalanga mixture
• Serve with Steamed or boiled rice.

Kootu Curry

Madappalli provides you a simple and delicious Kerala dish. . This curry is very famous  in Malabar side.  I made this curry with two vegetables only. You can add any variety of vegetables in it and make this  curry. (You can use Snakegourd, carrots, yam etc.)

Ingredients:

 Raw Banana – 2 no

Black Chenna – ½ cup

Grated Coconut – ½ cup

Jeera – ¼ tsp

Turmeric Powder – ¼ tsp

Crushed Black Pepper -  1 tsp

Salt to taste

Seasonings:

Coconut Oil – 2 tsp

Mustard Seeds – ½ tsp

Grated coconut -

Curry Leaves – few

Red chilies – 2 no

Method:a

•  Soak the Chenna overnight.
• Cook the Chenna with little salt in a pressure cooker. Keep aside.
• Chop the banana in medium size cubes. Cook it in a little water, turmeric powder, black pepper and salt.a
• Grind together cumin seeds and grated coconut.
• Mix together the chenna and the cooked banana. Mix 1 tsp. of coconut oil in it.
• Now mix the grounded coconut in it.
• Cook it in low flame for few minutes.
• Heat the oil, add all seasonings and fry , add to the curry.
• Serve hot with rice.

Kathirikkai Pitla (Brinjal Gravy)

Pitla is another tasty south Indian dish similar to sambar. We do not use sambhar powder, instead prepare with ground spices and coconut. Brinjal Pitla is a popular dish among Iyengars.

Ingredients

Oil for sautéing             – 1tsp

Brinjal                        – 1 cup  (Chopped)

Toor dal                   1/4 cup (cooked)

Turmeric powder              -1/2 tsp

Peanusts –                2 tbsp (optional)

Tamarind                    a lemon size ( dissolved in water)

Salt                          to taste

Spices for grinding:

Oil                            ½ tsp

Coriander seeds          – 1 tsp

Whole Black Pepper     1/4 tsp

Chana Dal                   1Tbsp

Urad Dal                     2 tsp

Asafetida                  – ¼ tsp

grated fresh Coconut     ½ cup

 Curry Leaves              1 Sprig 

Seasoning/Tadka:

Ghee/Oil                       1 tsp

Mustard Seeds              1/2 tsp

Red chili                        1 no

 fresh Curry Leaves        1 Sprig

Method:

• Cook dhal in a pressure cooker. Keep aside.
• Cook the peanuts in microwave for 5 minutes. Keep aside.
• Wash and dry the Brinjal. Cut into medium size square pieces.
•  Roast all spices for grinding in a tiny bit of oil, add coconut and the curry leaves last and fry until coconut is golden. Cool and grind using a blender into a fine paste with about 1/4 cup of water.
•  Sauté the brinjals pieces with 1 tsp oil, a pinch each of turmeric and salt for 5 minutes and cook the brinjals and peanuts in tamarind water. Bring to a boil and cook until veggies and peanuts are tender.
• When the brinjals is cooked, add the cooked dal &  grounded coconut paste. Combine well. Stir again. Let it simmer on low heat for about 5 minutes. Remove from heat, cover, and set aside.
• For the tempering:  Heat the ghee/ oil, and Pop mustard seeds and curry leaves, red chilies in a teaspoon of hot oil/ghee and pour it over the Pitla.  Cover and let rest for 10 minutes.
• Serve hot with plain rice with other vegetables dishes.

Vegetable Kurma

Mixed-Vegetable Kurma is a healthy recipe for a vegetable curry that goes well with rice,  Chapatti and Parathas.

Ingredients: 

Carrot, Green peas, cauliflower, potato, Corns, Beans - 3 cups ( cubed)

Ripe tomatoes – 3 (chopped)

Masalas:

Chili powder – 1/2 tsp

Dhania Powder – 1/2 tsp

Cardamom – 2 no

Cloves – 2

Cinnamon - a small piece

Bay leaves – 2 no

Turmeric powder – ½ tsp

Salt – to taste

Oil – 2tbsp

 Make a paste of :

Green chillies – 4 no

Ginger paste – ½ tsp

Coconut – ½ cup

Khus Khus – 1 tsp (poppy seeds)

Cashew nuts – 10 no

Method:

•  Soak the poppy seeds and cashews for 30 minutes.
• Cook the vegetables with just enough water and some salt in the microwave or pressure cooker. Do not overcook the vegetables.
• Grind the poppy seeds, cashews, chillies, chili powder, Dania powder,ginger paste and coconut with 1/4 cup water to a smooth, liquid paste, and set aside.
•  Heat oil in a pan add cardamoms, cinnamon, cloves, bay leaves and fry for few seconds.
• Add the ground masala, chopped tomatoes and fry till the oil oozes out.
•  Now add cooked vegetables and salt.
• Cover and cook the curry on low heat for about 8 minutes, stirring occasionally.
• Garnish with chopped cilantro.
• Serve the mixed-vegetable Kurma hot with rice, roti.

Brussels Poricha Kootu

Ingredients

Brussels

Brussels – 9 no

Carrot (cut) – ¼ cup

Green Peas – ¼ cup

 Cooked Moong dhal – ¼  cup

Turmeric powder – ¼ tsp

GRIND ROUGHLY

Coconut – 3 tbsp

Jeera - 1/4 tsp

Green chillies – 3 no

 SEASONING:

Red chillies – 2 no

 Black Mustard seeds – 1 tsp

Urdh dhal - 1 tsp

Hing – ¼ tsp

Curry leaves – 1 stem

Chopped Coriander – 1 tbsp

Oil – 1 tsp

Salt to taste

Method:

• Cook the moong dhal in pressure cooker.  Keep aside.
• Wash and. cut the Brussels into small pieces. Precook the carrots and green peas in microwave for 3 minutes.
• Take a kadai add Brussels and precooked vegetables.  Add a little water and boil it. When vegetables are half cooked add the cooked moong dhal on it.
• Add turmeric and salt and cook for few more minutes.
• Grind coconut, Jeera, curry leaves together roughly. Add to the vegetables and cook for 3 minutes.
• Heat the kadai add oil and fry mustard seeds, red chillies, curry leaves, Urdh dhal and Hing. Add to the vegetables.
• Garnish the coriander leaves In it and serve hot.

Pavarkkai Pitla (bitter gourd in tangy lentil sauce)

Bitter gourd is a tropical vegetable, which is cultivated mainly in the Asian and African countries. It is also known by the name of ‘Karela’ and has a rough, warty. 
 Health benefits: Improved Stamina and Energy, Great Immune Booster, Improves circulation, Lowers Hypertension and good for Diabetes.

This is another mouthwatering dish comes from South Indian kitchen. I love Pavakkai – yes! Of course I love it so much that I eagerly drink its juice like my mom does. One of my favorite bitter gourd dishes is Pavarkai Pitla.

Ingredients

Oil for sautéing – 1tsp

Medium bitter melon – 2 no (Chopped)

Toor dal - 1/2 cup (cooked)

Turmeric powder -1/2 tsp

a lemon sized ball of tamarind dissolved in water

Salt to taste

Spices for grinding:

Oil – ½ tsp

Whole Black Pepper1/2 tsp

Chana Dal 1Tbsp

Urad Dal 2 tsp

Asafetida – ¼ tsp

grated fresh Coconut  ½ cup

1 Sprig fresh Curry Leaves

Seasoning/Tadka:

Ghee/Oil 1 tsp

Mustard Seeds 1/2 tsp

Red chili  - 1 no

1 Sprig fresh Curry Leaves

Method:

• Cook the dhal in a pressure cooker. Keep aside.
• Wash and dry the bitter gourd. Remove ends, cut in half lengthwise, remove the seeds if they are mature and slice thinly into semicircles.
• Soak the chopped bitter gourd in salt water and after a while drain it and squeeze out the pieces. This removes most of the bitterness.
• Roast all spices for grinding in a tiny bit of oil, add coconut and the curry leaves last and cook until coconut is golden. Cool and grind using a blender into a fine paste with about 1/4 cup of water.
•  Sauté the bitter melon slices with 1 tsp oil, a pinch each of turmeric and salt for 5 minutes and
• Cook the bitter gourd in tamarind water. Bring to a boil and cook until veggies are tender.
• When the bitter gourd is cooked, add the cooked dal & coconut paste. Combine well. Stir again. Let it simmer on low heat for about 5 minutes. Remove from heat, cover, and set aside.
• For the tempering:  Heat the ghee/ oil, and Pop mustard seeds and curry leaves, red chilies in a teaspoon of hot oil/ghee and pour it over the Pitla.  Cover and let rest for 10 minutes. 
• Serve hot with plain rice with other vegetables dishes.

Olan

Olan is a  Kerala cuisine of South India. It is prepared from pumpkin, coconut milk and ginger seasoned with coconut oil. Olan is usually served as part of a Sadya(Feast), along with Kaalan.

Ingredients:

Chopped White Pumpkin          – 1 cup

Chopped Red pumpkin             – ¼ cup

Black eyed beans                    – ½ cup

Low fat coconut milk                – 1 tin

Green chillies                          – 3 -4 nos

Grated ginger                           - 1 tsp

Curry leaves                             – 2 stem

Coconut oil                               – 1 tbsp

Salt                                         – to taste

Method:

• Soak the beans overnight.
• Pressure cook the next day till 3/4th done.
• Add chopped pumpkins,ginger, salt and slit green chillies. Cook with a little water.
• When the pumpkin and the beans are completely cooked, pour hot oil tempered with curry leaves into it.
• Add the coconut milk and reduce the heat and cook for three more minutes.
• Serve hot with rice and Sambhar.

OLAN