Poricha Kootu / Kuzhambu

How to make Poricha Kootu / Kuzhambu

                 Kootu is a typical Tamilian side dish. This is a medium thick stew made with dal, vegetables, and a coconut based spice mix. This version is called "Poricha Kootu and it's one of the many healthy dishes from the South Indian cuisine. There is another version of this which is made with lots of garlic, ideal for lactating moms. Be sure to check the notes on the bottom for other variations of this dish. Serve it with rice, a side of pickle and papad. This being my mom's recipe, that I had written down a long time ago comes from my recipe diary for this  CCC# 54: Mar Week 4.

Ingredients:

Ash Gourd/Vellai Poosani, peeled & cubed - 250 gms

Onion, chopped - 1 (Optional)

Tomatoes, diced - 2 no:s

Toor dal - 1 cup (cooked soft)

Turmeric powder - 1/4 tsp

Salt to taste

Oil - 1 Tsp

Mustard seeds - 1 tsp

Urad dal - 1 Tbsp

A sprig of curry leaves

Half a lemon's juice (optional)

For the masala:

Roast and grind the following into a fine paste.

Oil - 1 tbsp

Dry red chilies - 2 no:s

Urad dal - 1 Tsp

Cumin seeds - 1 Tbsp

Coconut  pieces or grated - 1 cup

Stovetop method:

• Pressure cook the Toor dal until soft with 2 cups water and a few drops of oil and set aside.
• Heat a pan over low-medium heat and add all the ingredients listed in the masala group except the coconut and saute until golden crisp and fragrant. Finally, add the coconut & saute for a few mins. Let cool, add a little water and grind into a fine paste.

• Heat a larger pan with a tsp of oil, add mustard seeds, urad dal, curry leaves and saute until golden brown. Add chopped onions to the pan and saute for a while. Add the tomatoes, ash gourd, salt, turmeric powder and water; cover & cook until the ash gourd is soft. Add the ground masala paste, cooked Toor dal and let boil for two minutes and remove from heat.

• Optionally, you can squeeze half a lemon into it after the Kootu has cooled down a bit. 
• Serve hot with steamed rice and your favorite sides.

Notes: 

• You can use a mixture of Toor dal & yellow moong dal for variety.
• A variation of this kuzhambu is made with lots of garlic, ideal for lactating moms.
• The ash gourd can be substituted with any country vegetables like brinjal, chow-chow, pumpkin, bitter gourd, snake gourd, drumstick, broad beans or a combination of veggies.
• By diluting the recipe to have lesser vegetables & more gravy you can achieve the Kuzhambu consistency. 
• Vengaya vadakam can be fried and added at the end for an aromatic finish.

Varutha Arisi Sojji / Roasted Rice Upma

How to make Varutha Arisi Sojji / Roasted Rice Upma

            Most households probably get around to making two or three kinds of upma's - semiya upma, arisi rava upma & wheat rava upma. This was new to me when my MIL made this for dinner the first time. Her story behind this goes like this - during her childhood days, her mom used to make this as a quick and low-cost meal to serve a large family living on a budget. 

            This can be a lunch box recipe (stays fresh) or can be breakfast/dinner. This can be served with Milagai podi, Chutneys/Thuvayals, Sambhar, or Gothsu. This family (MIL) recipe comes from my recipe diary & is being shared with SriValli's CCC#46 July week #4.

Ingredients for 3 servings:

Pacharisi/Raw rice - 1.5 cups

Paasiparuppu/Green gram dal - 1/2 cup

Salt to taste

Grated coconut - 3 tbsp

Crushed black pepper  - 1 tsp

Water - 1 cup (for dal) + as needed to cook your rice

[ I used, 1(rice) : 3(water) ratio ]

For thalippu/tempering:

Oil - 2 tbsp

1/2 Tsp mustard seeds

2 tsp, kadalai paruppu/bengal gram dal

Dry red chilies - 3, broken

1 tsp, jeera/cumin seeds

a pinch of asafoetida powder

a sprig of curry leaves

Stove top method:

• Dry roast the dal & rice separately in a dry kadai/pan, until slightly golden, crisp & aromatic.
• Heat the oil in a large cooker/kadai and add the ingredients listed for tempering one by one & fry for a few seconds, taking care not to burn them.
• Pour the required amount of water for the dal & rice to cook, add salt & let it come to a boil.
• When the water begins to boil, add the roasted rice, and dal. Cover & let cook on medium until rice & dal are cooked soft. (If using pressure cooker, use the weight & let cook for about 10 minutes or 2 whistles)
• Sprinkle crushed pepper powder, add grated coconut, give it a stir and turn off the heat. 
• Serve hot with Kathirikai gothsu or try any of these thuvayals or chutneys.

Cabbage Masala Poriyal

How to make Cabbage Masala Poriyal

              Continuing with last week's theme (cabbage), here is another spicy accompaniment for your Indian platter; be it with roti or rice. The speciality of this dish is in the ground masala with peppercorns, red chillies, coconut, cumin & coriander. You can substitute the channa dal with toor dal, if you like. Also, the same recipe can be used to make a dry curry or a kootu/wet curry according to your needs. I have tried both varieties & they are both excellent. You can check out other recipes that use cabbage as a main ingredient here. Sharing this delicious recipe with my fellow bloggers at CCC # 43 April Week 1. 

Ingredients for 4 servings -

finely cut cabbage - 3 cups

chopped onion - 1 no:

boiled kadalai paruppu/channa dal -1/2 cup

tamarind paste - 1/4 tsp

salt to taste

cumin seeds - 1/2 tsp

jaggery - 1 tsp (optional)

oil - 2 tbsp

curry leaves - a sprig

Grind together -

dry red chillies - 2 no:s

fresh/frozen grated coconut - 3 tbps

coriander seeds - 2 tsp

cumin seeds - 1 tsp

black pepper - 1/2 tsp

water - just enough to grind

Stove top method -

• Cook cabbage separately  in just enough water or steam till soft.
• Heat oil in a frying pan, add cumin seeds, curry leaves, onion & fry till golden.
• Now add the ground paste & cook until the raw smell disappears.
• Add salt, jaggery, tamarind paste, boiled channa dal and cooked cabbage. 
• Sprinkle water, is needed & let simmer for a few minutes. 
• Serve with roti or rice.

Notes:

• You can make this recipe as a curry/porial or as a kootu/gravy. For kootu, cook the cabbage & dal very soft & increase the quantity of water.

Poosanikai/Pumpkin Chutney

How to make Poosanikai/Pumpkin Chutney

          I bet we all get tired of the same old chutney varieties. I also like to incorporate  vegetables other than onions & tomatoes into my chutneys. So here's one version of the pumpkin chutney, which tastes more like poosanikai paruppu thuvayal, if you know what paruppu thuvayal  (dal chutney) tastes like. That recipe is for another post, cos' I have a story to go with it. This recipe is from one of Mallika Badrinath's cookbook's - Chutney Varieties; and is being shared with my groupies at - CCC# 40: January -- Week 4.

Ingredients for about 2 to 4 servings:

Chopped yellow Pumpkin/Poosanikai - 2 cups

Dry red chillies- 4 no:

Oil - 3 tsps

Kadalai paruppu/Bengal gram dal- 1.5 tbps

Thuvaram paruppu/Toor dal - 1.5 tbps

Salt to taste

Mustard seeds - 1/4 tsp

Urad dal - 1/4 tsp

Stove top Method:

1. Heat a tsp of oil in a pan & fry the red chillies, toor dal, bengal gram dal until it turns golden brown & crisp.
2. Transfer the roasted ingredients to a plate.
3. Heat the pan again with a tsp of oil, add the chopped pumpkin pieces & roast for a few seconds & sprinkling some water, cover & cook until soft.
4. Powder the roasted ingredients from step one with salt & then add the roasted pumpkin pieces. Grind to a coarse chutney.
5. Heat a tsp of oil, add the mustard seeds, when mustard splutters add urad dal & curry leaves, fry for a few seconds, until crisp. Season the chutney with this & serve with idli, dosa or rice.

Dal Pancharathan / Five Lentil Curried Dal

How to make Dal Pancharathan / Five Lentil Curried Dal

                  Here's a delightful five lentil dal all the way from Rajasthan. This is also a no onion-no garlic recipe if you are looking for one. The main flavors in this dal are from the tomatoes & the aromatic spices. Serve it with phulkas, rice or just serve it as a soup, that is sure you fill you up in a healthy way. 

Soaking time: 3 hours

Serves: 4-6 people

Ingredients:

Masoor Dal - 1/4 cup

Moong Dal - 1/4 cup

Toor Dal - 1/4 cup

Channa Dal - 1/4 cup

Whole Urad dal - 1/4 cup

Chopped tomatoes - 3 no:s

Salt to taste

Garam masala powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Chili powder - 1/4 to 1/2 tsp

For seasoning:

Ghee - 2 tbsp

Jeera - 1 tsp

Elaichi/Cardamom pods - 3 no:s

Dry red chilli - 1 no:

Lavang/Cloves - 4 no:s

Asafoetida powder - 1/2 tsp

Slit green chilli - 2 nos:

Julienned ginger - 2 inch piece

For garnishing:

Chopped coriander leaves

Julienned ginger

Stove top method:

• Wash & soak the dals for a minimum of 3 hours, preferably in the refrigerator; or soak overnight. Pressure cook for about 10 whistles or until cooked soft.
• Heat a kadai with ghee, add the broken red chilli, jeera, elaichi, cloves & fry until crisp & aromatic. Add the asafoetida, green chilli & ginger - saute for a few seconds. 
• Add tomatoes, salt, chilli powder, turmeric powder & cook until the tomatoes are starting to get mushy & ghee floats on top.
• Add garam masala powder, cooked dal mixture and some water for consistency. Let it simmer for a few minutes on low heat.
• Serve hot with a lavish sprinkle of chopped coriander leaves & julienned ginger.

Sharing this quick recipe I had noted down in my recipe diary from a tv show, with my fellow bloggers at CCC# 39: Dec -- Week 2. 

Khajoor ka Halwa (Indian Dates Pudding)

How to make Khajoor ka Halwa (Indian Dates Pudding)

             

              The first occasion that pops in my head, when I think of this recipe is Ramadan. I can imagine, why dates & desserts made with dates are a tradition at Iftar - dates are rich in potassium, fiber and sugars, are a good source of carbohydrates, iron & other essential nutrients, but low in fat. I admire people who can fast for Ramadan, or even otherwise. I also believe that fasting is not just about food. Ramadan teaches us how to practice self-discipline, self-control, sacrifice, empathy for those who are less fortunate; and encourages actions of generosity. I can see myself fasting, someday ; though I'm not sure when that day will come...

             Cos' dates are naturally sweet, we are only using a li'l sugar in this recipe. You can skip sugar altogether & replace it with more dates, if you like. You can cut back on ghee, if needed for health reasons. This recipe calls for bengal gram dal, but I'm sure it'll taste good with green gram dal as well. 

Ingredients for about 4 cups of Halwa:

1 cup kadalai paruppu/channa dal/bengal gram dal

1.5 + 1 cup of milk

0.5 to 1 cup of ghee/clarified butter (or more if desired)

1/2 cup sugar

2 cups pitted dates, chopped

a pinch of salt

a pinch of saffron

1/4 tsp elaichi/cardamom powder

a cap full of rose water or kewda pani/thazhampoo water

chopped nuts, for garnish

Sakkarai (Sweet) Pongal

How to make Sakkarai/Sweet Pongal (Pressure Cooker Method)

                Happy Pongal, everyone!! I guess, everyone has their favorite version of the Sakkarai Pongal. There are numerous combinations/ratios/ingredients/methods to try from and you will still get a yummy Pongal, no matter what. So, here's my very own version of one of my favorite Pongal's, from my recipe diary, which uses, milk & unsweetened khoa apart from the usual ingredients. 

               Along with the recipe, I'm also sharing a Kolam (poster board size), I drew for a Pongal function. Before you scroll down, let me confess, that I'm no artist & have tried drawing this one after 15 years. This kolam is probably a child's play for many of you. I salute all the wonderful Kolam experts out there :o) (More about Kolams) 

Kollu Milagai Podi/Horse gram Spice Powder

How to make Kollu Milagai Podi / Horse gram Spice powder

                The Milagai Podi, aka the Chutney powder, is one of the items that is a must-have in a Tamil household. It is the savior of many individual's breakfast & dinner. If you have Idli/Dosa batter on hand & some Milagai podi - you have a meal! Short on time, to make other accompaniments for your tiffin ? - no worries. For a few of us, this is a must-have, side; even if you are served, an array of other Chutneys & Sambhars. This lip-smacking Milagai Podi, sure keeps you fuller, longer as it is made with an extra diabetic friendly lentil.

            Apparently, this legume took its name from its use as a staple food for horses and cattle (primarily fed to race horses, to control weight gain & provide energy). If the name sounds unappetizing to you, read on, for its exceptional nutrition profile. The low-profile, humble, Horse gram is considered the most protein-rich lentil found on the planet & one of the richest vegetarian sources of protein. They are high in iron, calcium, anti-oxidants & protein. Low in fat & lipids. It's slow digestible starch make it ideal for diabetics & people trying to control their weight. 

Ingredients: 

Kollu/Horse gram/Kulthi bean - 1 Cup

Ulunthu/Urad dal - 1/2 Cup

Dry Red chillies - 6 to 8 no:s

Copra powder/Dehydrated coconut flakes - 1/2 Cup

Asafoetida powder- 1/4 Tsp

Salt to taste

Oil - 1 Tsp

Nutritious Moong Bean Laddoo

How to make Moong Bean Laddoo / Pachaipayaru Laddoo

          You must have heard of Moong Dal Laddoo's. These on the other hand, are made from ground whole moong beans/pachai payaru maavu which is more nutritious, with a low glycemic index &  is a high fiber alternative to the moong dal. Go ahead & try these healthy laddoos this festive season & make your family's health a priority while celebrating Diwali.

Ingredients for about 30 Laddoo's:

1 cup pachai payaru maavu/whole moong dal flour/green gram flour (check notes*2)
1/2 cup kadalai maavu/besan/gram flour
1.5 cups fine sugar (check notes*1)
3/4th of a cup of ghee
Elaichi/Cardamom powder - 1/2 Tsp

Karuppu Ulundhu Sundal

How to make Karuppu Ulundhu Sundal / Whole Black Lentil Snack

         When Navarathri comes around, the first things that cross my mind are Golu, Paatu, Pattu, Sundal & a goody bag of auspicious stuff, along with a one rupee coin :o)  Every house we visit will serve a bowl of warm Sundal. Although delicious, the kids could only eat so many bowls of Sundal. So we would take home the remaining Prasadham to share with our families.

                Navarathri brings along its own share of sweet memories from childhood. It is probably the only time of the year when kids are invited with respect/importance; by grown ups, who normally wouldn't have anything to say to you; except "Where's your Amma"? or "Where's your Patti"? I would come home from school; eager to dress up in pattu pavaadai's & wear some real jewelry (finally!!) and go to almost every house on our street to see their seven or nine step arrangements of beautiful dolls & idols; that are strategically organized in to groups & categories.  Kids, mostly girls would be asked to sing songs in praise of the gods & goddesses. The funny part is, when a girl is singing, there would be so much activity going on around her; It almost feels like no one is paying attention to her song. So much for the respect, I thought we were getting...LOL!!

                 This was probably my first Sundal recipe that was written down in my recipe diary, when I only knew, how to eat :)

Thakkali Dosai/Tomato Dosa

How to make Thakkali Dosai/Tomato Dosa

        How many times can you make the same old breakfast and dinner items, before someone in your family raises their voice and protests? In my home, that someone would be me :) When you have made all of the usual dishes and crave for something different to surprise your family, why not try this sweet and sour, tangy and spicy Dosa? Did you know, this Dosa needs no fermentation? Just grind and make your dosa's immediately and enjoy with this chutney.

Ingredients for 4 servings:

Raw rice - 1.5 cups
Ripe Tomatoes - 5 to 7 depending on sourness
Red gram dal/Tuar dal - 3 Tbsp
Tamarind - gooseberry sized
Red chilli - 3 to 5
Asafoetida - 1/8 Tsp
Salt to taste
1 Tsp of Sugar (Optional)
Oil - Enough to make dosa's

Mamidikaya Pappu/Dal with Green Mango

How to make Mamidikaya Pappu/Dal with Green Mango

        Does anyone ever think, they are addicted to something? Not usually! Unless there comes a time when you are deprived of that one thing & your mind is constantly thinking about how good it would be, if you could get your hands on it right now. Aren't I right? One of my friend, often says - You can do anything you want, as long as you don't get addicted to that habit.

      For so many years, I was under the impression - that I had no addictions; but I'm glad that it finally dawned on me that I was, in fact an addict!!! I recently decided to go cold turkey and have been quite successful so far. I have a few more days to go, and then I can declare myself as 'clean'!! And by the way, until my next post - I'll just leave you guys hanging.........Come back soon to find out more :)

Ingredients:

Sour raw Mango, peeled & cubed - 1 no:

Red gram dal - 1 Cup

Turmeric powder - 1/2 Tsp

Salt - to taste

Red chilli powder/Paprika - 1/2 Tsp

chopped, Coriander leaves - 2 Tbsp

For seasoning:

Sesame oil & Ghee mixed - 2 Tbsp (Can skip ghee, if vegan)

Asafoetida powder - a pinch

Mustard seeds - 1 Tsp

Black gram dal - 1 Tsp
Curry leaves - 1 sprig

Green chillies - 2 no:s, finely chopped

Grated ginger/Ginger paste - 1 Tsp

1 whole Red chilli/Slit Green chilli - for garnishing

Ezhu Kari Kuzhambu/Kootu

How to make Ezhu Kari Kuzhambu (Sambhar with seven vegetables)

          This less known accompaniment for Thiruvathirai Kali and Ven Pongal is exclusively prepared by Amma on the day of  Pongal, which is served with Ven Pongal for breakfast, but is also carried over for lunch and served with steamed rice. This lip smacking gravy has been cooking in my family for many years and comes from my recipe diary. Although this gravy is typically made quite thick; you can thin it out like a Sambhar, if you like. Sharing this family recipe with you & my friends at CCChallenge - A cooking from cookbook event started by Sri Valli.

Amma's Idli Milagai Podi

How to make Idli Milagai Podi/Spiced Chutney powder

       

           One of the top must have's in a Tamil household, is the all time favorite - Idli Milagai Podi. Some use this crunchy spiced powder, only when they don't have the time or energy to make any accompaniments for their breakfast (Idli or Dosa); while for others this is a must have, even if there are a variety of Chutneys or Sambhar. This is my mom's recipe, which is made with Sesame seeds, most of the time to make it even more healthier. You can also make this, without Sesame seeds. Sharing this family recipe with my friends & SriValli via CCChallenge.

                

Healthy Lentil / Daal Soup

How to make Lentil / Daal Soup

          Seasoned with salt & pepper, hot soups make excellent starters. A simple soup can fill your heart & soul during cold weather. Go ahead & try this golden yellow soup, made with the most common ingredients, from your pantry and you got yourself a comfort food, although you didn't have to spend hours, in the kitchen. 

Manoli Kadle (Mangalorean Ivy Gourd)

How to make Manoli Kadle (Mangalorean Kovakkai/Tendli)

          Having lived in Bangalore for so many years, has a strong influence on me. Don't  get any ideas, now - I've never been 'under the influence'; but I'm fondly drawn towards Kannada cuisine. Here is one such recipe, for you to enjoy. The combination of the Ivy gourd & Chickpeas, might be new to many of us but, It is a lip-smacking dry curry, to enjoy with your rice platter. Sending this recipe to SriValli's CCChallenge #14 Nov-week 2. This recipe is from Mallika Badrinath's - Classic Lunch Recipes.

Instant Bonda

How to make Instant Bonda (Spiced & fried dumplings)

           I'm usually not, a 'fried-food' person; but my better half, can live on oil-bathed, munchies. Although I cannot pass up, a serving of deliciously golden & crisp snack; I would just opt for something 'un-fried', when given a choice. On the day of Diwali, hubby dear was in the mood for some Bonda (Deep fried spiced dumplings). Since I couldn't refuse - I just wanted to make it as easy as possible for me, with ingredients on hand. Luckily, I had some Idli batter, chilling away in the refrigerator & within minutes, the batter was transformed into scrumptious Bonda's. Serve them, hot & crispy with Coconut chutney, along with mug of piping hot Tea or Coffee. 

              

             On another note - Does your kid bring back half-finished lunches? Are your kids bored of the same old foods, in their lunch boxes? If you are constantly thinking of what to pack for your kids - check out this 100 Kids Lunchbox Recipe Book from Indus Ladies. You are sure to find something, that interests your little ones. 

Susiyam / Sugiyam

How to make Susiyam /Sugiyam (with step by step pictures)

           Susiyam, Seeyam, Suzhiyan, Suyya Urundai, Suiyam, Sugiyam, Suzhiyam - I wonder how many more names there are, for these mildly sweet, soft & nutritious balls; that's liked by kids, adults & seniors alike... This is a must-have on the day of Deepavali, in almost every Tamil household. My mom made these on the morning, of  Diwali. It was part tradition & partly because, it was one of dad's favorite. In my tweens & teens, i used to fill up on other sweets & savories and would ultimately end up, having to skip these goodies, because I was too full to have another sweet. I later realized, these are far more nutritious, with no empty calories & also, provide iron & protein. When serving to kids, you can poke a hole on one side & pour a tsp of warm ghee into it; to make it even more delicious. Please check the notes, for additional tips.

         I can't help but think of my dad - as this is my first Diwali without him. One thing, i did not mention in my Tribute to Dad - Last Diwali, I was contemplating on shipping him, some of my home made goodies & finally ended up, not sending any; since I thought it would be too late, by the time he receives it . I only wish, i had known - that was my last opportunity to send him my goodies! He never got a chance to taste any of my Deepavali Sweets & Savories, which had many of his favorites & now, he never can. May be that's why they say - Listen to your heart & go with it!! :( Life is short - Live, Love & Laugh.

Thengai-Pottukadalai chutney / Coconut-Dalia Chutney

How to make Thengai-Pottukadalai chutney / Coconut-Dalia Chutney

         Many of the Tamilian households, get away with repeatedly making this Chutney for breakfast and dinner to accompany their popular tiffin items like Idli, Dosai, Upma, Pongal, Kichadi etc. I have seen people requesting this Chutney for Poori's or even steamed white rice. The pro's of this Chutney are that, this can be made in a jiffy; is equally liked by all age groups (my kids call it the 'White Chutney') and goes with almost any south indian tiffin. 

Tomato Masale Huli / Tomato Coconut Sambar

How to make Tomato Coconut Sambar / Tomato Masale Huli

               I still remember the first time, I tried out this dish from The Hindu during my late teens. I was at my Grandma's place & one fine day, she got busy with other chores far away from the kitchen. That's when I decided to make use of the opportunity & try to cook. I read & read the recipe, word by word countless times, to be sure I got everything just right. I didn't want to get into trouble with Gram pa, plus I wanted to prove to myself that I could cook (After all, I hardly ever got a chance to explore my culinary skills). I was so happy with the results, I went hopping over to my friends/neighbors to share, what i had whipped up - OK fine, you caught me!! To 'show-off' that I could cook :o)

             So, it doesn't matter whether you are a novice cook, just exploring your culinary skills in the kitchen or an experienced culinarian; this recipe will not disappoint you for sure. It goes great with Rice & a curry - I served it with Vendakai Poriyal/Okra fry. It can also be served with other Indian breakfast items like Idli, Dosa, Uthappam etc, which reminds me about the Uthappam post, dozing off in my draft. Will get to it sometime soon. Anyways, linking this post to Srivalli's CCChallenge, which is a wonderful way to share recipes from print, on the blogosphere.