CARROT PICKLES

Carrot pickle is a nice version of pickle goes well with curd rice and one pot meal like arisiyum paruppum satham, Lime rice, Coriander rice and so on. It is quite easy to make, Instant pickle. 

Ingredients:

Fresh carrots five 

Red chilly powder one tablespoon

Dry roasted and powdered fenugreek seeds half pinch

Mustard seeds one spoon

Salt to taste

Sesame oil  two tablespoons

Curry leaves half cup

Asafoetida one pinch

Split deskinned urad dal one spoon

Lime juice one tablespoon

Procedure:

Wash and peel off the fresh carrots

Cut them into small, half-round pieces

Mix the red chilly powder, asafoetida and fenugreek powder with water.

Heat the sesame oil in a dry wok.

Add mustard seeds.

Wait for the crackling of mustard seeds.

Add urad dal, curry leaves, 

Switch off the flame for a while.

Add the mixture of red chilly powder, fenugreek seed powder and asafoetida.

Add salt, carrot dices and allow to boil for a few minutes.

Stir well occasionally until the carrots are finely cooked.

Allow to cook until the oozing out of oil on all sides.

Now add lemon juice and stir well.

Blemish Red carrot pickles are ready to have with curd rice.

VENTHAYA KEERAI PARUPPU KOOTU/ METHI GREENS DAL KOOTU

How to make venthayakeerai paruppu kootu?

Ingredients:

Tender methi leaves a fistful

Tomato dices one cup

cooked mysore dal one bowl

Mustard seeds one spoon

Cumin seeds one spoon

Sesame oil one tablespoon

Shallots one tablespoon

Curry leaves one sprig

Red chillies two

Cilantro leaves half cup

Procedure:

Pressure cook the mysore dal with turmeric and few drops of castor oil.

Clean and wash one fistful fenugreek greens/methi greens/venthayakeerai.

Peel off the shallots and chop them.

Heat a wok with sesame oil over a medium flame.

Add mustard seeds to pop up.

Add Shallots, red chillies and curry leaves.

Saute a while until the shallots turn translucent.

Add cumin seeds to fry.

Add fenugreek leaves and saute for few seconds until fry.

You can notice the nice aroma from fenugreek leaves.

Add tomato dices and allow to cook for few minutes.

Transfer the cooked dal.

Adjust with two cups of water and stir well/

Add salt in this stage.

Cook until all the ingredients combine to form a thin kuzhambu.

Finally,  add chopped coriander leaves. 

   

Venthaya keerai paruppu kootu is ready to serve with syeamed hoot rice tossed with ghee.

Good for kids: highly nutritional with vitamins an minerals.

Try out in your table.

CARROT MOONGDAL KOOTU

Carrot moongdal kootu is pairing well with steamed rice, chappathies and roties with few spices.

It is a very simple recipe and quick fix side dish.

How to make?

Ingredients: 

moong dal 50 gm

carrot one 

shallots 6nos

curry leaves 10 nos

turmeric one spoon

green chilly one or two

cumin seeds one spoon

mustard seeds one spoon

sesame oil one tablespoon

castor oil three drops

half tomato

salt to taste

Procedure:

Cook the moong dal with turmeric and castor oil

Note: Never cook moong dal in a pressure cooker.

Cooking in a vessel in an adequate quantity of water in a medium flame first, after get boiled temperature, cook in a low flame for just ten minutes.

Don't leave the kitchen and care should be taken not to burn.

Peel off the carrot and grate. carrot gratings 3/4 th cup is sufficient.

Add tomato pieces along with cooking lentil.

After cooking is complete, add carrot grates.

Heat the tempering wok with sesame oil.

Add and allow mustard seeds to splutter.

Add shallots, curry leaves and green chillies.

Saute for a while until the shallots turn transparent.

Add cumin seeds to fry.

Transfer the cooked lentil and carrot to the tempering wok.

Add salt to taste.

Carrot moong dal kootu is ready. Serve with rice tossed with one spoon of cow ghee. It is highly nutritious with protein.

It is a perfect food for kids.

Have a happy dawn..!!!

KOLLU MILAKU KUZHAMBU/HORSE GRAM TAMARIND CURRY

Horsegram is the staple food in regular diet of kongu people. They add this horse power lentil in various yummy forms. They discovered different versions like kollu paruppu, kollu podi, kollu rasam, kollu sundal and so on. Still experiments are going on to innovate more delicious horsegam recipes. :-)

We are going to make kollu milaku kuzhambu in this page.

Ingredients:

Cooked horsegram

Coconut gratings two tablespoon

Fried bengal gram one tablespoon

Garlic pods two

Fenugreek powder one pinch(dry roasted)

Asafoetida one pinch

Tamarind one marble size

Poppy seeds one spoon

Jaggery one small piece

Coriander leaves chopped half cup(optional)

Red chilly powder one spoon

Coriander powder one spoon

Turmeric one spoon

Cumin Seeds one spoon

Pepper seeds half spoon

Tomato half

For seasoning:

Sesame oil two tablespoons

Mustard seeds one spoon

Shallots peeled and chopped half cup

Curry leaves 20

Procedure:

Grind all the ingredients together in a blender into a fine paste except tomato and cooked horsegram.

Heat the wok with sesame oil and add mustard seeds.

Allow to crackle.

Add shallots and curryleaves.

Saute them for a while until the shallots turn translucent.

Add the paste in the oil for a few minutes in a low flame.

Add chopped half tomato and saute again. 

Transfer the cooked horsegram.

Adjust the consistency with one cup of water.

When the kuzhambu gets concentrated into a gravy texture, switch off the flame.

Add coriander leaves.

Pour one spoon of Sesame oil over the gravy.

Kollu milaku kuzhambu is ready to have with hot steame rice.

It smells heavenly. It is glistening. Its taste is great.

Do try out

KOLLU MILAKU KUZHAMBU/HORSE GRAM TAMARIND CURRY

Horsegram is the staple food in regular diet of kongu people. They add this horse power lentil in various yummy forms. They discovered different versions like kollu paruppu, kollu podi, kollu rasam, kollu sundal and so on. Still experiments are going on to innovate more delicious horsegam recipes. :-)

We are going to make kollu milaku kuzhambu in this page.

Ingredients:

Cooked horsegram

Coconut gratings two tablespoon

Fried bengal gram one tablespoon

Garlic pods two

Fenugreek powder one pinch(dry roasted)

Asafoetida one pinch

Tamarind one marble size

Poppy seeds one spoon

Jaggery one small piece

Coriander leaves chopped half cup(optional)

Red chilly powder one spoon

Coriander powder one spoon

Turmeric one spoon

Cumin Seeds one spoon

Pepper seeds half spoon

Tomato half

For seasoning:

Sesame oil two tablespoons

Mustard seeds one spoon

Shallots peeled and chopped half cup

Curry leaves 20

Procedure:

Grind all the ingredients together in a blender into a fine paste except tomato and cooked horsegram.

Heat the wok with sesame oil and add mustard seeds.

Allow to crackle.

Add shallots and curryleaves.

Saute them for a while until the shallots turn translucent.

Add the paste in the oil for a few minutes in a low flame.

Add chopped half tomato and saute again. 

Transfer the cooked horsegram.

Adjust the consistency with one cup of water.

When the kuzhambu gets concentrated into a gravy texture, switch off the flame.

Add coriander leaves.

Pour one spoon of Sesame oil over the gravy.

Kollu milaku kuzhambu is ready to have with hot steame rice.

It smells heavenly. It is glistening. Its taste is great.

Do try out