SNAKE GOURD KOOTU

 

 

I would term this kootu as 'one pot  ' recipe, as all the ingredients are combined together in a pressure cooker and tempered with a simple seasoning . This kootu can be prepared with any veggie. 

 

 

INGREDIENTS

 

SNAKE GOURD- 5OO GRAMS

 

TOOR DAL- 1 1/2 TBSP

 

MOONG DAL- 1 1/2 TBSP

 

GRAM DAL- 1 1/2 TBSP

 

RED CHILI POWDER- 1 TSP

 

CORIANDER POWDER- 1 1/2 TSP

 

CRUSHED GARLIC CLOVES- 4 NOS

 

MINCED GINGER- 3/4 TSP

 

GREEN CHILLIES SLIT- 3 NOS

 

ASAFOETIDA- 1/2 TSP

 

ONION CHOPPED- 2 NOS

 

CHOPPED TOMATOES- 2 NOS

 

TURMERIC POWDER- 1/4 TSP

 

SALT  TO TASTE

TEMPERING

OIL-  3 TSP 

MUSTARD- 1 TSP

CURRY LEAVES- 1 SPRIG.

METHOD

Wash,wipe and chop snake gourd and keep it aside.

Soak gram dal in water for thirty minutes.

In a pressure cook transfer chopped snake gourd,soaked gram dal,moong dal, chilli powder,coriander powder,turmeric powder,salt,ginger,garlic, chopped onions,tomatoes,green chillies,asafoetida.

Add requisite water and pressure cook for four whistles and keep it aside.

In a pan heat oil,add mustard when it starts to splutter,add curry leaves.

Add the cooked contents over the seasoning and simmer for few minutes and switch off.

Garnish with chopped coriander leaves.

LADY'S FINGER / OKRA CURRY

 

INGREDIENTS

 

LADY'S FINGER / OKRA -  650 GRAMS

 

COCONUT  GRATINGS-  1 1/2  TBSP

 

SAMBAR POWDER-  2 TSP

 

SALT TO TASTE

 

TURMERIC POWDER- 1/4  TSP

 

OIL- 1 TBSP

 

 

FOR  TEMPERING

 

OIL- 2 TSP

 

MUSTARD -  1 TSP

 

CURRY LEAVES- 1 SPRIG

SPLIT URAD DAL- 1 TSP

PROCEDURE

Wash,wipe and chop lady's finger and keep it aside for thirty minutes. 

After thirty minutes, fry the chopped veggie in 1 tbsp of oil. When it is three- fourth cooked add salt,and fry well. 

Add sambar powder,turmeric powder,and at last add coconut gratings and mix well.

Prepare the seasoning and transfer it to the prepared curry and blend.

SPICY COW PEA BEANS CURRY

 

 Masala paste in  this recipe can works well with any boiled veggies like cabbage,beans or any kind of legumes. I have tried this combination of ingredients in preparing beans curry and green peas curry. 

 

 

INGREDIENTS

 

STEAMED COW PEA BEANS-  1 CUP

SALT TO TASTE 

INGREDIENTS TO GRIND TO PASTE

ONIONS- 1 NO

TOMATOES- 2 NOS

GINGER- SMALL PIECE

CURRY LEAVES- 1 SPRIG

CORIANDER LEAVES CHOPPED- 1 TBSP

PEPPERCORNS- 3/4 TSP

RED CHILLI POWDER- 1 TSP

CUMIN SEEDS- 1/2 TSP

FOR TEMPERING

 

OIL-   1 TBSP

CLOVES- 2 NOS

CINNAMON- 1 NO

PROCEDURE

Wash and soak cow pea beans for two hours and steam cook in pressure for two whistles along with salt and keep it aside.

Grind the ingredients cited in the column 'to grind' in raw form using little water. 

In a pan heat oil and add cloves,cinnamon and add the ground paste,salt over this and saute till the raw smell goes off completely.

Add steamed cow pea beans over the sauteed paste and mix well

Garnish with chopped coriander leaves and serve.

 

GINGER / INJI THOGAYAL

 

 

Thogayal  /  Thuvayal is an authentic chutney prepared in Tamilnadu. But thogayal differs from the chutney in texture and consistency.Thogayal is thick with coarse texture. Usually two kinds of lentil is ground along with coconut/veggies or any veggie peel. Ginger thogayal has immense health benefits as it has goodness of ginger besides pepper and curry leaves. Hence these ingredients aid in digestion and triggers appetite. This thogayal tastes heavenly when mixed with plain rice with a dollop of ghee.

INGREDIENTS

 

 

CHOPPED GINGER-  1  CUP 

                                         

GRAM  DAL-  4  TSP

 

URAD DAL-   4  TSP 

                                                    

PEPPERCORNS-  1/2   TSP

 

GREEN CHILLIES- 3 NOS

 

JAGGERY POWDERED- 1  TSP                                     

 

TAMARIND-  GOOSEBERRY SIZE

 

SALT TO TASTE

 

CURRY LEAVES- 1 SPRIG

 

OIL-  3 TSP

 

 

 METHOD

 

Soak ginger in water and wash off the impurities. Wipe and peel the skin thoroughly. Chop the peeled to rough pieces and keep it aside.

In a pan add 2 tsp of oil and when it is hot,add chopped ginger pieces and saute for few minutes and switch off.

In the same pan add remaining oil and saute lentils,chopped green chillies,peppercorns,tamarind,curry leaves till the ingredients turn crisp and switch off. Allow the ingredients to cool.

In a mixer jar add all the roasted ingredients,fried ginger pieces,salt,jaggery,water and grind to coarse thick paste. 

 

 

 

POTATO / URULAIKIZHANGU IDICHA MASALA

 

This is an interesting dish, wherein the roasted ingredients are coarsely pounded and mixed with the potatoes. Pounding ingredients in mortal and pestle gives best results. Since it is a tedious process, I grind it in the mixer jar. The coarse texture provides the crunch and makes it a flavorsome accompaniment for lemon rice, curd rice,jeera rice and plain rice. This curry can be prepared in two different methods. In first method,blanched, deep fried potatoes is tossed over the powdered ingredients. In the second method boiled potatoes is blended with  the coarse powder. I have chosen the second method. Hence incorporated steamed potatoes.

 

INGREDIENTS TO POUND COARSELY

 

CORIANDER SEEDS -  1 TBSP

 

GRAM DAL-  5 TSP 

 

FENNEL SEEDS- 1 TSP

 

CUMIN SEEDS- 1/2 TSP

 

PEPPERCORNS- 1/2 TSP

RED CHILLIES- 5 NOS

OTHER INGREDIENTS

STEAMED POTATOES- 300 GRAMS

 

CRUSHED GARLIC CLOVES- 6 NOS

 

CHOPPED ONIONS- 2 NOS

 

CURRY LEAVES- 1 SPRIG 

OIL- 1 TBSP

SALT TO TASTE

METHOD

Wash and steam potatoes and keep it aside. On cooling take out the peel and chop it to big pieces.

In a pan dry roast all the ingredients cited above and grind to little coarse powder on cooling .

In the same pan add oil. When it is hot,add chopped onions,salt and saute till the onions turn translucent.Now and crushed garlic cloves,curry leaves and saute for few minutes and switch off.

Add chopped potatoes over the sauteed onions.

At last add coarsely ground masala powder and mix well.

PUNJABI BHINDI / PUNJABI STYLE OKRA CURRY

 

INGREDIENTS

 

LADY'S FINGER / OKRA- 500 GRAMS 

ONIONS- 2 NOS

TOMATO- 2 NOS

CHILLI POWDER- 1 TSP

CORIANDER POWDER- 1 1/2 TSP

TURMERIC POWDER-1/4  TSP

GARAM MASALA POWDER- 1 TSP

DRY MANGO POWDER ( AAM CHUR)-  1/2 POWDER

GREEN CHILLI PASTE- 1/2 TSP

GINGER GARLIC PASTE- 3/4 TSP 

KASOORI METHI CRUSHED- 1/2 TSP

SALT TO TASTE.

CHOPPED CORIANDER LEAVES FOR GARNIHING

OIL- 1 1/2 TBSP

CUMIN SEEDS- 1 TSP

METHOD

Wash,wipe and chop ladys finger and keep it aside. In a pan heat oil and shallow fry veggie till its crisp and switch off.

Take out the fried veggie and in the same pan add remaining oil and add cumin seeds,chopped onions,salt saute till it turns translucent.

Add green chilli paste,ginger garlic paste and saute till the raw smell of the paste goes off.

Add chopped tomatoes and saute till tomatoes turn mushy.

Add turmeric powder,chilli powder,coriander powder,aam chur powder and simmer in mild heat till the spice powders blend well.

At last add garam masala powder and saute in mild heat for a minute and switch off.

Now transfer the fried lady's finger to the sauteed masala paste and mix well.

Add crushed kasoori methi and chopped coriander leaves over the veggie and serve.

 

 

 

 

 

 

MASALA DAL ( METHOD 2 )

 In this dish, I have incorporated four different kinds of lentils. You can even use two kinds of lentils. But the combination of different flavours enhances the taste and makes it a nutritious meal. Besides chapati,puri,phulka this dal goes well with rice.

 

 

INGREDIENTS

 

TOOR DAL-  1/4 CUP

GRAM DAL- 1/4 CUP

SPLIT MOONG DAL- 1/4 CUP

MASOOR DAL- 1/4 CUP

 

 

INGREDIENTS TO GRIND TO PASTE

 

CORIANDER SEEDS-  4 TSP

CUMIN SEEDS-   1/4 TSP

PEPPERCORNS-  1/4 TSP

RED CHILLIES-  4 NOS

CLOVES- 2 NOS

CINNAMON- 1 SMALL 

MINCED GINGER- 1/4 TSP

GARLIC CLOVES- 4 NOS

 

OTHER INGREDIENTS

 OIL- 1 TBSP

GHEE- 2 TSP

GRATED ONIONS- 2 NOS

CHOPPED TOMATOES- 2 NOS

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

CORIANDER LEAVES FOR GARNISHING

METHOD

Wash gram dal and soak it for one hour. After one hour,take soaked gram dal and other lentils and add 2 1/2 cups of water,turmeric powder,salt and a teaspoon of oil and pressure cook for 4-5 whistles and switch off and allow to cool.

 

In a mixer grinder grind all the ingredients cited in the column 'to grind ' in raw form and keep it aside.

 

In a  pan add oil and ghee and heat it. Add grated onions,salt,and saute well till the raw smell goes off. Over this add ground masala paste and saute well till the oil starts leaving the sides of the pan.

 

Add chopped tomatoes,and saute till the tomatoes turns mushy. Add water to the mixture and simmer in mild heat and switch off.

 

Add steamed lentils over the masala paste and mix well. Garnish with chopped coriander leaves. 

 

 

 

 

VANGI BATH / BRINJAL RICE

 Vangi bath or brinjal rice is my favorite rice preparation from the Karnataka cuisine. At first glance,you tend to mistake it for puliyotharai a tamarind based rice dish. But on tasting you can really make out the difference.I always use freshly ground vangi bath powder. Because when you use stocked powder,the vigor of powder is lost during storage. Its better to use the slender purple/green brinjal variant.

 

INGREDIENTS FOR VANGI BATH POWDER

 

CORIANDER SEEDS- 1 1/2 TBSP

GRAM DAL-  6 TSP

URAD DAL- 6 TSP

DRY COCONUT- 2 TBSP

FENUGREEK SEEDS- 1/4 TSP

CUMIN SEEDS- 1/2 TSP

PEPPERCORNS- 1/2 TSP

RED CHILLIES- 10 NOS

CLOVES- 4 NOS

CINNAMON- 2 NOS

CARDAMOM- 3 NOS

JAVITRI- 1 NO

POPPY SEEDS- 1 TSP

 

 

 

OTHER INGREDIENTS

 

 BRINJAL- 2-3 NOS

TAMARIND- GOOSEBERRY SIZED

COOKED RICE- 2 CUPS

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

JAGGERY POWDERED- 2 TSP

 

 

FOR TEMPERING

 

OIL- 1 1/2 TBSP

MUSTARD- 1 TSP

PEANUT- 3 TSP

GRAM DAL- 1 TSP

URAD DAL- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

RED CHILLIES-  2 NOS

CUMIN SEEDS- 1 TSP

METHOD

 

Wash and chop brinjal lengthwise and immerse the chopped brinjal in water and keep it aside.

Soak tamarind in warm water and extract syrup.

In a pan add 2 tsp oil and roast all the ingredients cited under vangi bath ingredients list. Allow the contents to cool and blend to a little coarse powder.

In the same pan add 1 1/2 tbsp oil and fry chopped brinjal and keep it aside.

In the same oil add all the ingredients listed in the 'tempering column'.

Pour the tamarind syrup over the seasoning along with salt,jaggery,  turmeric powder. Boil till the raw smell of the syrup goes off.

Now add in 4 tsp of vangi bath powder,fried brinjal and simmer in mild heat and switch off.

Add cooked rice to the tamarind paste and mix thoroughly till the paste coats well with the rice grains.

Serve with fryums/ chips and raita.

 

 

.

 

 

  

SIMPLE N EASY MAJJIGAE HULI / MOR KUZHAMBU

 

This is one of my preferred go-to dishes when running short of veggies. When you are feeling drained and not in the mood to cook,you  can opt for this. When I ventured into cooking,this was the first dish I learnt. You have to be careful while preparing the seasoning. When the seasoning gets burnt,the taste of dish gets marred altogether. Make sure that the buttermilk is slightly sour as it lends a nice flavour to the dish. This more kuzhambu goes well with plain rice with a dollop of ghee.

 

INGREDIENTS

 

BUTTER MILK- 2 CUPS

 GRAM FLOUR- 3 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

FOR TEMPERING

OIL- 4 TSP

MUSTARD- 1 TSP

FENUGREEK SEEDS- 1 TSP

RED CHILLIES- 1 NO

GREEN CHILLIES- 2 NOS

CHILLI POWDER- 1/4 TSP

TOOR DAL- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

METHOD

In a vessel whisk buttermilk along with gram flour,salt and turmeric powder till it blends to a smooth mixture. If its thick then you can dilute it with water.

In a pan heat oil. When it is hot add mustard. When mustard starts to splutter,add toor dal,red chillies,curry leaves,asafoetida,green chillies,chilli powder . At last add in fenugreek seeds and switch off.

Take care not to burn the ingredients while seasoning. Hence always keep the flame in sim.

Over the seasoning pour the butter milk mixture and simmer in mild heat for few minutes and switch off.

   

URAD DAL BONDA / ULUNDU BONDA

 

Urad dal bonda is a popular crispy snack in South India. Taste,preparation method and ingredients are same as the medu vada. Batter should not be very thick or watery. You can grind the batter in a mixer jar. Quality of urad dal is very vital for the crispy texture and taste of vada. 

 

INGREDIENTS

 

URAD DAL-  2 CUPS

RAW RICE- 4 TSP

PEPPER CRUSHED- 3/4 TSP

CURRY LEAVES CHOPPED- 1 SPRIG

COCONUT PIECES-  1 TBSP

GREEN CHILLIES- 3 CHOPPED

MINCED GINGER- 1 TSP

SALT TO TASTE

ASAFOETIDA- 1/2 TSP

OIL FOR FRYING

METHOD

Soak urad dal along with raw rice for two hours. After two hours,drain the water and transfer it to a mixer grinder and grind to thick batter using little water. Ensure that the consistency of ground batter is light and fluffy.

Take the batter in a wide vessel and add all the ingredients cited above.

Heat oil in a pan when it is hot enough,gently drop the batter using a spoon or small ladle.

Fry on medium flame on both the sides till the bonda turns crisp and golden brown in colour.

Serve with any kind of chutney. 

You even add chopped onions to the batter and prepare onion bonda.

 

 

 

VERMICELLI PULIYODHARAI

 

In this recipe, I have substituted vermicelli for rice. Fluffy consistency of vermicelli is key for this dish. Hence appropriate quantity of water should be added. This puliyodharai can be prepared in many different methods like using ready made puliyodharai powder/paste available in the shops or by using home made made pulikachal ( tamarind paste with blend of spices). Usually pulikachal is prepared in large quantities and stocked for nearly a month. In the below recipe,I have ellucidated ingredients for preparing small quantity of the dish.

INGREDIENTS

 

VERMICELLI- 200 GRAMS

WATER- 2 CUPS

SALT TO TASTE

FOR PULIKACHAL

TAMARIND- GOOSEBERRY SIZE

CORIANDER SEEDS- 5 TSP

GRAM DAL- 2 TSP

URAD DAL- 2 TSP

BLACK SESAME SEEDS- 1 TSP

PEPPERCORNS- 3/4 TSP

RED CHILLIES- 4 NOS

FENUGREEK SEEDS- 1/2 TSP

TURMERIC POWDER- 1/8 TSP

JAGGERY POWDERED- 1 TSP

SEASONING

SESAME OIL- 4 TSP

MUSTARD- 1 TSP

GROUNDNUTS- 2 TSP

GRAM DAL- 1 TSP

URAD DAL SPLIT- 1 TSP

CURRY LEAVES- 1 SPRIG

ASAFOETIDA- 1/4 TSP

RED CHILLIES- 2 NOS

METHOD

 

Dry roast vermicelli till it turns slightly brown and switch off.

In a vessel add two cups of water,salt,a tsp of oil and boil. Now add the roasted vermicelli to the boiling water and simmer in mild heat till vermicelli absorbs all the water.

Allow the cooked vermicelli to cool.

Soak tamarind in warm water and extract syrup.

In a pan add a tsp of oil and fry coriander seeds,urad dal,gram dal,red chillies,fenugreek seeds,sesame seeds and roast till crisp and powder the ingredients on cooling.

In a pan heat oil and prepare seasoning. Pour the tamarind syrup,salt,turmeric powder,jaggery and boil till the raw smell of the syrup goes off.

Add the powder to the tamarind syrup and keep boiling till the syrup thickens.

Now mix pulikachal to the boiled vermicelli and mix evenly.