One of my favourite chutneys, this goes well with Roti, Rice, Millets, Idly, Dosa and even as a dip to Nachos..🤩🤩🤩
Ingredients
Ivy Gourd - 10 to 12
Tamarind - 1 gooseberry size (soaked in water)
Dried Red chilli - 2
Urad Dal - 2 tsp
Mustard seeds - 1 tsp
Asafoetida - one generous pinch
Garlic cloves (optional) - 2 to 3
Green Chillies - 2
Gingelly Oil - 1 tbsp
Turmeric powder - 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves - 1/4 cup
Salt to taste
Method
1. Heat one tsp of oil in Kadai, roast Mustard seeds, urad dal and dry chilli. Roast till urad dal turns golden and remove from fire
2. In the same Kadai, heat the balance oil, add Chopped Ivy Gourd, garlic, green chillies and turmeric powder.
3. Occasionally stir till Ivy Gourd is cooked.
4. Turn off the heat and add curry leaves and coriander leaves.
5. In a mixie, add roasted urad dal & Mustard, cooked Ivy Gourd, soaked tamarind and salt to taste
6. Grind it into coarse paste as shown in the image below..
7. Serve with hot rice..😛😛😋
It's yet again a south indian cuisine.. One of the best things I like about south indian cooking is that all the masalas are freshly made which enhances the taste and flavour of the dish..
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Beans Poricha Kootu is a very tasty dish which goes well with Rice.. It is a complete dish as it has proteins from Moong Dal and Vitamins from vegetables along with the flavours from spices like pepper, Jeera and red chilli..
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During these 15 days of Mahalaya (time of Shraddh), we generally do not use Onions and Garlic for cooking.. this recipe holds good during this time..
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Ingredients
To roast and grind
Channa Dal- 1tsp
Urad Dal - 1tsp
Jeera - 1tsp
Pepper corns - 1tsp
Coconut (shredded) - 1tbsp
Coconut oil - 1tsp
To pressure cook
Beans - 1/2 cup (chopped)
Moong Dal - 1/2 cup
For tempering
Coconut oil - 2tsp
Mustard seeds - 1tsp
Channa Dal - 1tsp
Urad Dal - 1tsp
Curry leaves - 1sprig
Asafoetida - a generous pinch
Turmeric powder - 1/2tsp
Salt to taste
Method
1. Roast and grind the ingredients given the section "To roast and grind" to a smooth paste
2. Pressure cook the Dal and beans
3. Heat coconut oil in a Kadai, add Mustard seeds, curry leaves, Channa Dal, urad Dal, stir for 2 mins till dal turns golden.
4. Add turmeric powder and asafoetida.
5. Add cooked dal and beans along with paste
6. Add salt to taste and adjust the consistency with water.
7. Boil for 2 mins and serve hot with Rice
Tips
- Adding 1 tsp of Tamarind paste will make the Kootu bit Tangy
- Cooking with coconut oil will enhance the flavour of the Kootu
As an ardent lover of Paneer.. This is one dish which I do not get bored of..
This dish will be my 1st thing to order any north indian restaurants for Mains 😜😜
Below recipe holds good for 4 people
Ingredients
Paneer - 200 gms
Tomato medium sized - 2 (roughly chopped)
Onions medium sized - 3 (roughly chopped)
Cashews - 7 to 10
Garlic - 2 to 3 pods
Ginger - 1/2 inch
Salt to taste
Sugar - 1/2 tsp
Kashmiri red chilli powder - 1 tsp
Turmeric powder
Dhania powder - 1tsp
Garam masala - 1/2 tsp
Kasuri Methi - Generous pinch (crushed)
Butter (homemade)/oil - 2 tbsp
Water as required
Coriander leaves for garnish
Method
1. Heat Kadai with 2 tsp of Butter or oil, add ginger, garlic, tomato, onion and cashews.
2. Add turmeric powder, Red chilli powder, garam masala, salt to taste and keep stirring till everything is cooked well and leaves oil
3. Cool the mix and Grind it to a smooth paste
4. Heat butter in same kadai, add the paste, and cut paneer
5. Add sugar and adjust water as per the gravy consistency
6. Garnish with coriander leaves.Serve hot phulkas, naan or rice
Here's to the lunch menu..
I made Mor Kozhambhu and Paruppu Osili.. Only with 1 Potato and 3 Onions.
Paruppu Osili
Ingredients
3 Medium Onions - finely chopped
Oil - 2 tbsp
Mustard seeds - 1 tsp
Asafoetida - 1 generous pinch
Curry leaves - 1 sprig
Turmeric powder - 1/2 tsp
Salt to taste
To soak (1 hr) and grind
Channa Dal - 1/2 cup
Dry red chilli - 2
Method:
1. Coarsely Grind the ingredients given in "To soak and grind" with salt to taste
2. Heat Kadai with Oil, add Mustard seeds, Curry Leaves and asafoetida.
4. Stir for 2 mins, add the coarsely ground mix leaving just 1 tbsp behind.
5. Add turmeric powder and keep stirring till the mix cooks well and water is absorbed
6. Add Onions and keep sauteing till onions are cooked well
Potato Mor Kozhambhu
Ingredients
1 Potato - cut into cubes
Turmeric powder - 1/2 tsp
Asafoetida - 1 generous pinch
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Oil - 2 tsp
Salt to taste
Water as required
To Grind
Coarsely Ground mix of Channa - 1 tbsp (from above recipe)
Fresh coconut - 1 tbsp
Jeera - 1 tsp
Green chilli - 2 small ones
Ginger - 1/2 inch
Sour Curd - 3 tbsp
Method
1. Heat oil in Kadai, Add Mustard seeds, Jeera, asafoetida and Curry Leaves.
2. Now add diced potatoes and turmeric powder, cover it and cook till potatoes soften
3. Grind finely all the ingredients given under "To Grind"
4. Add salt to taste and then add the ground mix to the Kadai
5. Add water as needed. Let it simmer and cook for 5 mins
6. Serve with Hot rice and Parrupu Osili😋😋
