This is the first time I made this greens kadayal. This greens when cooked incorporates the rich flavours from the timeless tempering of mustard seeds and Curry leaves in hot oil and the inbound aromas of cumin and green chilly with its exclusive taste. We promise ourselves to add this wonderful greens in our diet plans once in a week. Ingredients: Ivy gourd greens fresh Shallots 2 g Green chilly 1 Fresh curry leaves 15 Groundnut oil 1 tbsp Mustard seeds 1/2 tsp Cumin seeds 1 tsp Salt 1/2 tsp Tumeric 1/2 tsp Water 25 ml Procedure: Wash thoroughly the green leaves in water. In a pot, add greens chopped using scissors, shallots, green chilly, curry leaves, turmeric, cumin, salt and water. Set on the heat and cover. Let them cooked on, medium heat for 5 minutes. I always prefer low heat. It should be allowed to cook on low heat for 10 minutes. Set aside for five minutes. Blend to a coarse paste. Temper mustard seeds and curry leaves in hot oil. Transfer the tempered contents to the greens paste. Mix gently using a spoon. Serve hot with fresh cow ghee and hot steamed rice. Give a try! Subscribe the youtube channel for regular updates! Do follow and drop ur feedback!
A Refreshing Stew to lighten up any meal! Cooking Time: 20 minutes Yields: two servings Ingredients: Lady's fingers 4 g chopped as chunks 2-3 cm long Shallots or onion chopped 2 g Green Chillies 2 slit longitudinally Curry leaves 20 Garlic Cloves 4 pcs Cumin seeds one tbsp Shredded coconut 3 g Fennel seeds 1 tsp Groundnut oil 1 tbsp Mustard seeds 1/2 tsp Cloves 3-4 optional Turmeric 1/2 tsp Salt 1 tsp Coriander leaves 2 g chopped Tomatoes chopped 4 pcs Water needed 300 ml Procedure: Grind the coconut, cumin and garlic using 20 ml of water to a coarse texture. Set aside. Heat the frying pan with oil. (medium heat) Add mustard seeds Once it starts crackling, add fennel seeds and cloves to fry. Add shallots, curry leaves and green chillies. Add turmeric. Saute until the shallots turn translucent. Add Veggie chunks and saute on low flame. (for 2 minutes) Add tomatoes Saute for a few seconds. Transfer the coarsely ground contents. Add 300 ml water to adjust the consistency. Add salt. Allow bubbling until the veggies get softness. Garnish with coriander leaves chopped Ready. Turn off the heat. Serve hot with hot steamed rice! This is an authentic Kongu Cuisine All the recipes are easy to make! Quick fix methods So delicious, you crave for sure! Do follow! Do subscribe the channel!
Dear Viewers! This is an interesting twist in making fritters using lady's fingers/Okra/vendaikkai It is tested and presented here. Yield: 3 servings as an evening snack with tea or coffee. Ingredients: Raw rice flour 20 g Besan flour 100 g Oil to fry 300 ml Lady's fingers 6 nos(Fresh and young) Red chilly powder 1/2 tsp Hing or asafoetida one pinch or 1/4 Tsp Salt 1/2 Tsp Cooking Soda 1/4 Tsp Water as required 250 ml Ajwain seeds for an easy digestion and taste Procedure: Mix the raw rice flour, besan flour, salt, red chilly powder, cooking soda and hing in a dry bowl. Mix well using a spoon. Add water and make bajji batter consistency. Add ajwain and mix well. Chop the lady's fingers lengthwise into two chunks after cutting the two ends. Heat the oil to deep-frying temperature. Now dip the lady's finger chunk into the batter and drop gently in the oil. Make four fritters per batch repeating the same. Allow to deep-fry until the fritters fried evenly. Drain the excess oil from fritters. Collect them on tissue papers to absorb the excess oil, Repeat the process to exhaust the remaining batter. Now the delicious fritters/bajjies are ready to enjoy with hot tea! Do refer the video tutorials:
Irukeerai kootu/Double greens kootu is an authentic Kongu dish. Sparing in its use of greens, this dish relies on the high nutrient value of Vitamin A, C and K, magnesium iron and manganese in the greens. The greens strengthen our bones, eyesight and boost our immune system. They promote our heart health. Vitamin C in spinach is known to have the ability to prevent wrinkles and prenatal health problems and cardiovascular diseases. The Greens keeps us energized for our day to day work schedules. When they cooked with lentils, they make an amazing food.
How to make this amazing dish?
It is easy to make using the simple method and this dish is irresistible!
Ingredients:
Salt half a spoon
Green chillies 2
Curry leaves 10
Onion one chopped
Mustard seeds half a tsp
Tomato half
Ivy gourd leaves 100 g
Indian Spinach 12 leaves
Dal 100 gm Masoor dal or toor dal 100 g( I used masoor dal for this dish)
Peanut oil one tablespoon
Procedure:
Wash and rinse masoor dal with required water and cook with turmeric half a tsp and castor oil 2 drops to mashed consistency.
Wash the greens and chop them using scissors.
Chop the onion.
Heat the oil in a pan.
Add mustard seeds to splutter
Add onion, green chillies and curry leaves
Saute the onion until it turns translucent.
Add tomato dices and saute for two seconds.
Then add greens and half a tsp of turmeric.
Saute for five seconds.
Transfer the cooked dal contents one cup and add salt.
Stir continuously to incorporate the greens and dal.
Let bubbling for five seconds.
Fill the serving bowl.
Ready.
Serve with hot steamed rice, topped with our staple ghee to make this meal rich and flavourful.
Do watch the video tutorials of This Double green kootu in Youtube channel!
