Ash Gourd MorKootu

I used to stay in a hostel during my college days, and whenever I used to visit my family the menu used to be the same everytime. PooshniKai Morkootu, Jeera Rasam. I love it sooooo much. Tried it out the first time myself!!

Chow Chow Puli Kootu

Generally we prepare kootu with dal and coconut. I has run out of coconut to prepare the usual kootu, and tried this out like a semi pitlai kind of kootu. Chayote being so versatile, blended well!!!

Manathakkali Keerai Poricha Kootu

Leaves of the Black Nightshade plant, its a great source of vitamins and is very effective in curing stomach and mouth ulcers. Poricha Kootu is already a favorite in the family and this is the only leafy veggie my FIL prefers a lot. We had been shopping yesterday, and the moment we saw these we pounced on it.

Keerai Masiyal

During my bachelorette days i used to prepare spinach and mushrooms every monday. I used to go shopping on sunday :) Long time since I prepared this masiyal (mash). This is a typical TamBram cuisine with less ingredients. Traditionally its prepared using amaranth leaves. But the one Im having today is a bit deviated. Im using spinach, onions and garlic.

Ingredients
Spinach - a bunch
Onion - 1/2 (optional)
Garlic - couple of cloves (optional)
Dhaniya Powder - 1 tsp (optional)
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Gram Dal - 1 tsp
Red Chili - 2
Asafoetida - a pinch
Salt to taste
Oil for cooking

Method
Heat oil in a pan, add mustard seeds and once it splutters, add urad dal, gram dal, red chili, asafoetida, chopped onions and garlic and saute.
Once the onions are golden brown add dhaniya powder and finely chopped spinach. Deglaze the pan with some water.
Close with a lid and allow to cook for 5-10  minutes. Check there's water enough for cooking.
Once the spinach has cooked and reduced, use a mortar and grind it coarsely. You can also use a mixer/blender.
Serve with rice.

Bon Appetit!!
Rudra

Pachai Payiru Kootu

I learnt this from one of my friends in Notts. He used to tell  me that its a dish from Pollachi. Very nutritious and pretty simple.

Ingredients
Green Gram - 2 cup
Onion - 1
Tomato - 1
Garlic - 3-4
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Coriander Seed Powder - 1 tsp
Chilli Powder - 1 1/2 tsp
Red Chili - 2
Curry Leaves - a little
Salt to taste
Oil for cooking

Method
Soak moong dal overnight and pressure cook with lots of water till mushy along with garlic.
Heat oil in a pan, add mustard seeds and once it splutters; add cumin seeds, red chilies, curry leaves and onions.
Add finely chopped tomatoes and saute for a while.
Add chili powder, salt, coriander powder and cooked moong dal.
Add water as moong dal tend to get dried up quickly. Once it reaches a saucy consistency your moong dal kootu is ready. Tastes good with rice and chapathis.

Im sending this to this month's MLLA Event by Preethi and will be looking forward to add entries to future events. Thanks for the opportunity Susan's MLLA Event Page

Bon Appetit!!
Rudra

Lemon Parupu(Dal)

My MIL keeps telling me about this dal which her MIL used to like a lot. I knew of this only after marriage. Later I came to know that there are still other variations to the normal dal we make.

Ingredients
Toor Dal - 1 cup
Green Chili - 1
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Gram Dal - 1 tsp
Lemon Juice - 2 tbsp
Salt to taste
Oil for garnishing

Method
Pressure cook toor dal till its mushy.
Heat 2 tsp oil in a small pan, add mustard seeds and once they splutter; add urad dal, gram dal, and green chilies.
Add this to the toor dal along with salt, lemon jucie. Mix well and serve with rice. Tastes best with vathal kolambu

Bon Appetit!!
Rudra

Parangikai Pal Kootu

Olan as its called in Kerala, is a part of their Onam Sadhya. A favorite in our households, its prepared with red pumpkin in a coconut gravy.

Ingredients
Red Pumpkin - very small
Coconut Milk - 2 cups
Black Eyed Peas - 3 tbsp
Green Chili - 4
Raw Rice - 2 tbsp
Curry Leaves - a littlle
Salt to taste
Coconut Oil for cooking

Method
Dry roast black eyes beans and pressure cook.
Deseed the pumpkin and cut into small cubes. Cook till soft in little water along with slit green chilies and salt.
Add 1/2 of the coconut milk, curry leaves and cooked black eyed beans. (While extracting coconut milk, keep aside the first extract. Add rice and water and extract more millk. Use the last extract first).
Once a nice consistency is reached, add the rest of the coconut milk and temper with mustard seeds.

Bon Appetit!!
Rudra

Ingi Puli

Ingi Puli is a great accompaniment for Parupu Sadam(Dal Rice) and Avial. I have never heard of it till my marriage and i bet no one can prepare it as my MIL does. Shes an expert in it. Everytime she prepares this, there's no difference in the taste whatsoever. Its the same mouth watering dish.

Ingredients
Grated Ginger - 3 inch piece
Tamarind - lemon sized ball
Green Chilies - 3
Mustard Seeds - 1/2 tbsp
Fenugreek Seeds - 1/2 tbsp
Chana Dal - 1 tbsp
Asafoetida - 1/4 tbsp
Jaggery - 2 tbsp
Sambar Powder - 1/2 tbsp
Salt to taste
Gingelly Oil for cooking

Method
Heat 4 tbsp oil in a pan, add fenugreek seeds, mustard seeds, chana dal, asafoetida, green chilies, curry leaves, finely grated ginger and saute well.
Add tamarind extract, salt and sambar powder. Allow to boil well till raw smell is gone.
Switch off the heat once the gravy thickens.(If it takes a very long time to thicken, add one tbsp of rice flour and switch off the heat)

Bon Appetit!!
Rudra

Aviyal

Aviyal is a trditional kerala dish prepared with different vegetables in a curd and coconut gravy. Since this dish is prepared with steamed vegetables, its very nutritious and healthy. We commonly use elephant yam, plantain, pumpkin, ash gourd, chow chow, carrot, beans, drumstick, brinjal, colocasia, potato.

Ingredients
For the paste
Grated Coconut - 1 cup
Green Chilies - 8
Curd - 1 cup
Curry Leaves - a little
Salt to Taste
Coconut Oil for cooking

Method
Heat oil in a pressure cooker and add curry leaves. Add all the cut vegetables (Cut beans/drumstick/beans lengthwise and other vegetables as cubes. Pressure cook colocasia seperately and peel the skin and add it to the boiled vegetables)
Grind coconut, green chilies into a thick and smooth paste.
Add salt and the paste to the cooked vegetables and stir well.
After 5 minutes, add curd and 1 tbsp coconut oil and switch off the heat.
Serve with rice or nice crispy adai.

Bon Appetit!!
Rudra