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

THAYIR KOTHUMAI SAMEA/CURD WHEAT VERMICELLI

Thayir kothumai saemia is very easy and an instant breakfast. Here is the recipe with image tutorials

Ingredients:

Wheat vermicelli  400 gms
Pearl onions half cup
Green chillies two or three
Curry leaves 15 nos
Mustard seeds one spoon
Deskinned urad split dal one spoon
Asafoetida half pinch
Ginger gratings one spoon
Coriander leaves optional half cup chopped
Cow curd two cups
Cashews, a fistful
Lemon juice one tablespoon

Procedure:

Take two litres of water and mix few drops of sesame oil and salt to taste.
Transfer the wheat vermicelli  in water and soak for four minutes.
Drain the water and keep aside.
Bring to boil 500 ml of water in an Idli Steamer.
Spread the filtered vermicelli over a wet white cloth in the Idli slots.
Steam them for seven minutes.
Transfer the steamed vermicelli into a bowl.
Heat a broad wok over a medium flame with sesame oil.
Add mustard seeds to splutter.
Add urad dal, shallots, green chillies, curry leaves and ginger flakes.
Sprinkle a half pinch of asafoetida 
Once the onions turn translucent and well-fried, Transfer the steamed vermicelli and mix over a low flame.
Add coriander leaves (optional)
Fry the cashews in sesame oil and transfer them to the vermicelli mix.
Squeeze lemon juice and mix

Check the salt.

Keep aside to reduce the temperature.
Add Curd and combine the curd with vermicelli using a spatula.

You can garnish the curd saemia  with carrot flakes, cumber flakes, peanuts as per your choice.

PACHAI MILAKAI CHUTNEY/GREEN CHILLY CHUTNEY

This chutney is so simple but delicious with a mild aroma of green chillies. It is standing out  for its stamp of taste. The basic ingredients that we are used here are jaggery, tamarind, toor dal, rock salt and green chillies and asafoetida. 

..

Since we grew up in farming families where jaggery is the natural sweetener, most of our recipes are jaggery based.



Let us check how to make pachai milagai chutney!

Ingredients:

Baby green chillies one cup

Tamarind marble size

(Jaggery) achu vellam one

Salt to taste

Asafoetida one pinch

Sesame oil two tablespoons

Toor dal two tablespoons

Procedure:

Roast the Toor dal in Sesame oil.

Followed by the green chillies.

Saute for a while until the chillies turn pale.

Add Tamarind.

Add Asafoetida and salt.

Saute in a low flame.

Add jaggery.

Switch off the flame and set aside to cool.

Blend all the ingredients together.

Check the salt.

Transfer the chutney to a serving bowl.

Mix the remaining sesame oil and chutney to balance the spice.

The chutney tastes good with the balanced pungency, salt, spiciness and sweetness. 

This chutney goes very well with idlies, dosais and curd rice or any fried rice.

Simple, traditional and fast cooking of kongu cuisine..!!!!!

Stay tuned..!!!!