CHOW CHOW KOOTU

 CHOW CHOW KOOTU

The reason why there was a lull in this blog for the last couple of months was because we were shifting house. This was a big project for us and took up most of my time and energy! I am glad to say that everything went off well and we are fast settling down in our new home. The time has come to get back to my passions for cooking and blogging! 

Readers outside India may wonder what "Chow Chow" is! Some may think it is something to do with Chinese cuisine. In many parts of India, "Chow Chow" is a common name for  Chayote Squash, a vegetable belonging to the squash family. In Kannada, it is called Seemebadnekai. 

This vegetable is reasonably priced and has numerous health benefits which make it quite popular especially in South India. 

Today's recipe is for a "Kootu" (which is an accompaniment for rice or chapati commonly made in Tamilnadu). This is easy to make and is quite tasty.

We had this with hot steamed rice and a spicy rasam. We loved it! I hope you will try it out and let me know what you think of this dish.

Ingredients:-

• Chow Chow (Chayote Squash) 2
• Turmeric Powder, 1/4 tsp
• Moong Dal, 1/4 cup
• Salt, to taste

For the Masala Paste:-

• Chana Dal, 1 tbsp
• Coriander Seeds, 1 tbsp
• Red Chillis, 2
• Peppercorns, 1/2 tsp 
• Fresh Coconut Gratings, 2-3 tbsp
• Oil, 1 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Curry Leaves, a few
• Red Chilli, (broken into halves), 1
• Oil, 1 tsp

Method:-

Wash and peel the chow chow and cut them into cubes. 

Wash the moong dal and keep in a small vessel with water. 

Place the cubed chow chow in another small vessel, add turmeric powder and water. Keep these two vessels in a pressure cooker and cook for 2 whistles. When the cooker cools, remove the vessels. Mash the dal and keep aside.

In a small pan add 1 tsp of oil and fry the chana dal, coriander seeds, peppercorns and red chilli on medium heat till the dal changes colour. Transfer this to a mixer jar, add the fresh coconut gratings and grind to a fine paste adding the required amount of water. Keep this masala paste aside

Heat oil in a kadhai and on medium heat add the mustard seeds, Once they splutter add the urad dal, curry leaves and broken red chilli and saute till the dal changes colour.

To this add the cooked chow chow and mix well. Next add the cooked and mashed moong dal, salt to taste and the freshly ground masala paste.  Mix well and adjust the consistency by adding water to get a curry like consistency. Bring to a boil then lower the heat and let it simmer for a few minutes. Finally drizzle a little coconut oil to enhance the taste. 

Switch off the gas. Transfer to a serving bowl  and serve hot with steamed rice and rasam or chapatis. 

PAVAKKAI PITLAI

 PAVAKKAI PITLAI

Mainly because of its health benefits, I often make dishes with Bitter Gourd in my home. I use it because though it is bitter as the name suggests, we find it to be very tasty and as mentioned it has many health benefits. It is very strong in Vitamins A and C and helps reduce blood sugar. 

Bitter Gourd is commonly available all over India and is known as Haggalakai in Kannada, Pavakkai in Tamil, Karela in Hindi, and Kaarathe in my mother tongue, Konkani.

Elsewhere in this blog, you will find recipes for some yummy dishes made with bitter gourd such as:-

• Pyaz Wale Karele
• Karela Andhra Style
• Haagalakai Gojju

Today's recipe is for a Pitlai made with Bitter Gourd. In Tamilnadu cuisine, Pitlai is an accompaniment -which is thicker than sambar- for hot steamed rice. 

We enjoyed this a few days ago for lunch and I hope you will like it too! 

Ingredients:-

• Pavakkai (Bitter Gourd), 2 medium size
• Tur Dal, (Split Pigeon Peas), 1/3 cup
• Brown Channa, 1/4 cup
• Tamarind, size of a small lemon
• Salt, to taste

For the Pitlai Masala;

• Coriander Seeds, 1 tbsp
• Bengal Gram (Channa Dal) , 1 and 1/2 tsp
• Byadgi Red Chillies, 4 
• Raw Rice, 1/2 tsp
• Fresh Coconut Gratings, 1/4 cup
• Oil, 1 tsp- to fry the ingredients before grinding 

For the Seasoning:

• Mustard Seeds, 1/2 tsp
• Fenugreek Seeds, 1/2 tsp
• Red Chilli, 1, broken into halves
• Asafoetida, 1/8 tsp
• Curry Leaves, 1 sprig
• Oil, 2 tsp

Method

Wash the bitter gourd, snip off the two ends and cut the bitter gourd into roundels

Discard the seeds if they are not tender

Apply a little salt to the roundels and keep aside. After 15-20 minutes, squeeze the water out of the bitter gourd. 

Soak the tamarind in lukewarm water for about 10-15 minutes and extract the juice, discarding the pulp 

Soak brown channa for 6-8 hours or overnight. Later, discard the water

Cook the soaked channa in a pressure cooker with adequate fresh water for 3-4 whistles or till done. 

In the same pressure cooker, in a separate container, cook the tur dal in adequate water for 3-4 whistles or till done. 

Once the cooker cools, remove the cooked brown channa and the cooked tur dal and keep aside.

Mash the cooked tur dal. 

Heat oil in pan and on medium heat roast the coriander seeds, Bengal gram, red chillies and raw rice. When the dal changes colour, add the coconut gratings and fry till they turn golden 

After it cools, transfer to a mixer jar and grind to a smooth paste adding a little water. Keep aside

In a thick bottomed kadhai, heat 2 tsp of oil  and on medium heat add the mustard seeds, when they splutter, add the fenugreek seeds, broken red chilli, asafoetida, and curry leaves and saute for a few seconds. To this add the bitter ground roundels and saute for a few minutes. Add 1/2 cup of water and cook the bitter gourd covered on medium heat, stirring from time to time, till they get done

Now add the tamarind extract, cooked channa and salt to taste and mix well 

Cook for about 5 minutes till the raw smell of the tamarind goes. 

To this add the mashed tur dal and the freshly ground Pitlai paste and the required amount of water to get the desired thick curry like consistency 

Bring this to a boil and then lower the heat and allow it to simmer for 3-4 minutes

Switch off the gas and transfer to a serving bowl

Serve the Pavakkai Pitlai with hot steamed rice

KEERAI KUZHAMBU

 KEERAI KUZHAMBU 

Today's recipe has health-filled Spinach as the main ingredient. It is from Tamilnadu and is called "Keerai Kuzhambu" with Keerai meaning Spinach in Tamil. As you know, this leafy green veggie is called Palak in Hindi and Palak Soppu in Kannada.

It has been well- established that Spinach has many health benefits so I often make dishes using spinach. In my childhood days, we remember reading Popeye comics with the main character eating vast amounts of spinach!

Elsewhere in this blog, you will find different kinds of dishes made with spinach/palak, such as:-

• Palak Tambuli 
• Aloo Palak
• Dal Palak
• Tilwale Palak Aloo

I have adapted this recipe from  "Keerai Kuzhambu" from Subbu's Kitchen.

We tried this out the other day and felt it was very yummy. It goes well with hot steamed rice as well as with chapatis 

Ingredients:-

• Spinach (Keerai/Palak) 1 bunch
• Turmeric Powder, 1/2 tsp
• Tamarind, size of a small lemon
• Split Pigeon Peas ( Toor Dal), 3/4 cup
• Asafoetida, (Hing), 1/4 tsp
• Salt, to taste

To Be Roasted and Ground To A Paste: -

• Byadgi Red Chillies, 5
• Bengal Gram ( Chana Dal), 1 tbsp
• Coriander Seeds, 1 tbsp
• Fresh Coconut Gratings, 3 tbsp -  not to be roasted 
• Oil, 1 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Coconut Oil, 1 tsp 

Method:- 

Wash the Toor Dal and pressure cook it along with adequate water and 1/4 tsp of turmeric for 3-4 whistles 

Once the cooker cools, remove the cooked dal, mash it and keep aside

Soak the tamarind in lukewarm water for 15-20 minutes, then extract the juice and keep aside

Remove the spinach leaves from their stems, wash thoroughly and chop them

Keep the chopped spinach in a vessel, add half cup of water  and 1/4 tsp of turmeric powder

Cook till the spinach gets done. Keep aside

Heat another pan, and on medium heat add Byadgi red chillies, chana dal, coriander seeds, and roast till the dal changes colour

Let it cool and transfer to a mixer jar

Add the fresh coconut gratings and grind to a smooth paste adding the required amount of water. Keep aside

In a vessel, boil the tamarind extract, along with asafoetida and salt till the raw smell of the tamarind goes

To this add the cooked spinach and mix well, bring to a boil. Next, add the mashed toor dal  and mix well

Now add the ground paste, mix well and bring to a boil. Lower the flame and let it simmer for a couple of minutes and switch off the gas

Heat the coconut oil in a seasoning pan and on medium heat add the mustard seeds

When they splutter, switch off the gas and add the seasoning to the Keerai Kuzhambu 

Transfer to a serving bowl and serve the Keerai Kuzhambu as an accompaniment for hot steamed rice.

 

PASALAI KEERAI KOOTU

 

PASALAI KEERAI KOOTU

Today's recipe - Pasalai Keerai Kootu from Tamilnadu -is made with spinach and moong dal. It gets its name from the fact that Spinach is called Pasalai Keerai in Tamil. As you know, spinach is called Palak in Hindi and Palak Soppu in Kannada.

As a kid you may remember stories of Popeye eating vast amounts of Spinach! It has been well- established that Spinach has many health benefits so I often make dishes using spinach. 

Elsewhere in this blog you will find dishes as diverse as :-

• Palak Corn Subzi, 
• Palak Parantha,
• Palak Paneer

Many people have ascribed their good health levels to having generous portions of greens in their meals. 

Pasalai Keerai Kootu is a delicious accompaniment for both hot steamed rice and for rotis/chapatis. I hope you will try this out and I am sure you will love it as much as we did. 

Ingredients:-

• Pasalai Keerai (Spinach), a big bunch which yields 3 cups 
• Pasi Paruppu (Split Green Gram /Moong Dal), 1/2 cup
• Turmeric Powder, 1/2 tsp
• Salt, to taste

Grind To A Paste :- 

• Fresh Coconut Gratings, 1/3 cup
• Byadgi Red Chillies, 3
• Cumin Seeds, 1 tsp
• Peppercorns, 1/2 tsp

For the Seasoning:- 

• Mustard Seeds, 1/2  tsp
• Black Gram Dal ( Urad Dal), 1 tsp
• Dry Red Chillies, broken into halves, 2 
• Coconut Oil, 1 tsp

Method:- 

Remove the spinach leaves from their stems, wash them in several changes of water then drain away the water

Roughly chop the spinach leaves and keep aside

Wash and soak the moong dal for 15-20 minutes

In a pressure cooker, cook the moong dal along with a little turmeric powder with 1 and 1/2 cups of water for 2 whistles or till the dal gets done. Take care that it does not get overcooked.

Once the cooker cools, remove the cooked dal, mash it and keep aside 

In a small mixer jar, grind together the coconut gratings, Byadgi Red chillies, cumin seeds and peppercorns to a smooth paste adding just the required amount of water. Keep aside

Take the chopped spinach leaves in a vessel and add 1 cup of water, a little salt and turmeric powder, and cook till the spinach leaves get fully cooked. Remember that spinach gets cooked in very little time.

To this add the cooked and mashed moong dal, salt to taste and the freshly ground coconut paste

and mix well

Add a little water to get a gravy like consistency and bring to a boil

Lower the flame and let it simmer for a couple of minutes

Heat 1 tsp of coconut oil in a seasoning pan and on medium heat add the mustard seeds, when they splutter add the urad dal and saute till the dal changes colour

Add the broken red chillies and saute for a few seconds

Pour the seasoning on to the Pasalai Keerai Kootu

Switch off the gas and transfer the Kootu to a serving bowl

Serve hot with steamed rice or chapatis

__________________________________

 

DRUMSTICK LEAVES KUZHAMBU

 DRUMSTICK LEAVES KUZHAMBU

Drumsticks or Moringa as they are also called, have numerous health benefits too. Apart from drumsticks, their leaves ( also known as Moringa Leaves) are considered to be super healthy. 

It can do you a lot of good in many ways as detailed in this article from PharmEasy. "Moringa Leaves- 16 Health Benefits You Should Know".

Today's recipe is from Tamilnadu and is for a dish made with Drumstick Leaves called, "Murungai Keerai" in Tamil. Drumstick leaves which are prized for their medicinal properties are called "Nugge Soppu" in Kannada and "Mashinga Palle" in my mother tongue, Konkani.

Elsewhere in this blog, you will find  recipes for dishes made with drumstick leaves, such as:

•  Mashinga Palle Sanna Polo 
• Nugge Soppina Rotti.

I have adapted this from Murungai Keerai Kuzhambu from the YouTube video in Tamil in Subbu's Kitchen.

We very much enjoyed this dish with hot steamed rice and pappadams for lunch. 

Ingredients:- 

• Drumstick Leaves (Murungai Keerai), 2 cups , tightly packed
• Tamarind, lemon sized, 1
• Toor Dal, 1/3 cup
• Shallots ( Small Onions), 1 cup
• Turmeric Powder, 1/8 tsp + 1/4 tsp 
• Salt, to taste

Roast & Grind for the Masala:- -

• Byadgi Red Chillies, 8
• Fenugreek Seeds, 1/4 tsp
• Fresh Coconut Gratings, 1/3 cup
• Raw Rice, 2 tsp
• Oil, 1 tsp

For Seasoning :-

• Mustard Seeds, 1 tsp
• Curry leaves, a few
• Coconut Oil, 2 tsp

Method:-

Remove the drumstick leaves from their stems to yield about 2 tightly packed cups

Wash the drumstick leaves thoroughly in several changes of water. Keep aside

Soak the tamarind in a bowl of warm water for about 10 minutes, then extract the tamarind juice. 

Soak 2 tsp raw rice in a little water for about 10 minutes

Peel the shallots

Wash and pressure cook the toor dal with 1 cup of water, adding a little turmeric powder,  for 4-5 whistles or till the dal gets full cooked

Once the cooker cools, remove the dal - mash it and keep aside 

Heat 1 tsp of oil in a thick bottomed kadhai and on medium heat roast the Byadgi red chillies and the fenugreek seeds till the fenugreek seeds turn golden and the chillies become crisp

Transfer this to a small mixer jar, add the coconut gratings, and the soaked raw rice and grind to a smooth paste adding water as required. Keep aside

Heat 2 tsp coconut oil in the same kadhai and on medium heat add the mustard seeds and when they splutter add the curry leaves and saute for a few seconds

To this add the peeled shallots and saute them till they turn translucent

Add the drumstick leaves and saute on high flame for about 2 minutes

Add 1/2 cup of water and 1/4 tsp of turmeric powder, mix well cook till the drumstick leaves become soft

Now add the tamarind juice and salt to taste and let it boil for 5 minutes till the raw smell of the tamarind goes

Add the mashed toor dal and the freshly ground paste and mix well 

Adjust the consistency of the Kuzhambu by adding water, if required

Check for salt and add if required

Bring to a boil, then lower the heat and let it simmer for 2 minutes

Switch off the gas and transfer to a serving bowl

Serve Drumstick Leaves Kuzhambu with hot steamed rice and pappadam

AVARAKKAI KUZHAMBU

AVARAKKAI KUZHAMBU

One variety of beans that are commonly available in the winter months in Bengaluru where we live is Flat Beans, also known as Broad Beans. This is known as Chapparada Avarekayi in Kannada. In Gujarati they are called Surti Papdi  and are called Val Papdi in Maharashtra and Goa.

Flat beans are a good source of Vitamins for us apart from having numerous other health benefits. 

Today's recipe is for a delicious Kuzhambu (sambar) made with flat beans. I have adapted this from Avarakkai Kootan/Avarakkai Kuzhambu from the popular cooking site, Subbu's Kitchen. 

We tried this with hot steamed rice and appalams and it tasted just great! 

Ingredients:-

• Avarakkai (Flat/Broad Beans), 250 grams
• Tamarind, size of a lemon
• Toor Dal ( Split Pigeon Peas), 1/2 cup
• Turmeric Powder, 1/8 tsp
• Salt, to taste
• Asafoetida, 1/8 tsp

For the Masala Paste :-

• Chana Dal (Split Bengal Gram), 1 tbsp
• Coriander Seeds, 1 tbsp
• Red Chillies, 4
• Fenugreek Seeds, 1/4 tsp
• Fresh Coconut Gratings, 1/4 cup
• Oil, 2 tsp

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Oil, 2 tsp 

Method:-

Wash and de-string the flat beans and finely chop them

Soak the tamarind in lukewarm water for about 10 minutes and extract the tamarind juice

Wash and pressure cook the toor dal in 1 cup of water , along with turmeric powder, for 4-5 whistles or till done 

When the cooker is cool enough to handle, remove the cooked dal, mash it well and keep aside

In a thick-bottomed pan, heat oil and add the chana dal, coriander seeds, red chillies, and fenugreek seeds and roast on medium flame till the dal changes colour

Allow this to cool and transfer to a mixer jar

To this add the coconut gratings and grind to a smooth paste adding the required amount of water

Keep the masala/paste aside

In the same pan,  heat oil and on medium heat add the mustard seeds

When they splutter add the curry leaves and saute for a few seconds 

Now add the chopped flat beans and turmeric powder and saute on high flame for about 2 minutes

Add 1 cup of water and cook till the flat beans get done

Add the tamarind extract, asafoetida and salt and mix well

Let it cook for about 10 minutes till the raw smell of the tamarind goes

Next add the mashed dal and the coconut-spices masala prepared earlier and mix well 

Add water as required to get a desired consistency - it should be thick  and not too watery

Bring this to a boil and allow it to simmer for a couple of minutes

Switch off the gas and transfer the Avarakkai Kuzhambu to a serving bowl

Serve with hot steamed rice and appalam

CHETTINAD EGG CURRY

CHETTINAD EGG CURRY 

From time to time, I make dishes using eggs as they have numerous health benefits. We can make use of eggs for breakfast where we can have Omelettes, Boiled Eggs, Scrambled Eggs, Fried Egg etc or they can be used for curries and other dishes for lunch or dinner.

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
• Egg Curry, goes great with pulao or fried rice

Today's recipe is for an Egg Curry, done in the Chettinad style. As you might know, Chettinad is a part of the South Indian State of Tamilnadu and is famous for its hot, spicy food. The main component of the Chettinad style of cooking is the Chettinad Masala which is made using many different spices.

I have adapted this from Chettinad Egg Curry in Indian Healthy Recipes. This dish goes well with hot rotis or with hot steamed rice. 

We tried this out and it tasted great! 

Ingredients:-

• Eggs, 4
• Large sized Onion, 1
• Medium-sized Tomatoes, 2 
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Ginger Garlic Paste, 1 tsp
• Salt, to taste 
• Oil, 2-3 tbsp
• Coriander Leaves, a few

For the Chettinad Masala:-

• Byadgi Red Chillies, 5
• Coriander Seeds, 2 tsp
• Green Cardamom, 2
• Fennel Seeds, 3/4 tsp
• Cumin Seeds, 1/2 tsp
• Peppercorns, 1/4 tsp
• Cloves, 3
• Cinnamon, 1 " piece
• Poppy Seeds, 1 and 1/2 tsp 
• Coconut Gratings, 1/4 cup

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. Pierce the eggs with a fork and keep aside. 

Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep this tomato puree aside

Peel and finely chop the onion

Finely chop the coriander leaves

In a thick-bottomed pan, dry roast red chillies and coriander seeds on low-medium flame

When you get a good aroma from the roasted coriander seeds add green cardamom, fennel seeds, cumin, peppercorns, cloves and cinnamon 

Roast these on low flame making sure the spices get roasted but do not get burnt

Transfer to mixer jar 

In the same pan, saute poppy seeds for 1 minute then add the coconut gratings and saute for 2 minutes till it gives off a good aroma

Remove from flame and allow this to cool 

Add this to the roasted spices in the mixer jar 

Grind this to a powder.

To this, add a little water and make the masala paste and keep aside.

Add oil to the pan and on medium heat add the mustard seeds, when they splutter add the curry leaves and saute for a few seconds

To this add the finely chopped onion and saute till they turn golden 

Now add the ginger garlic paste and saute till the raw smell goes

Add the tomato puree and mix well  and saute till the raw smell of the tomato goes

Next add the ground masala prepared and salt to taste

Add water as required to get a gravy like consistency

Bring this to a boil then lower the flame and add the boiled eggs 

Allow the eggs to simmer in the gravy for 5 minutes 

Switch off the gas

Finally, garnish with finely chopped coriander leaves

Transfer the Chettinad Egg Curry to a serving bowl 

Serve hot with rotis, chapatis, fried rice 

VENDHAYA KEERAI KOOTU

 VENDHAYA KEERAI KOOTU

I have never lived in Tamilnadu (though many years ago my husband's family lived in Madras, as it was then called) but over the years I have developed a strong liking for dishes from Tamilnadu. 

Elsewhere in this blog, you will find many dishes from this South Indian State, including some of my favourites, such as:-

• Kathirikai Pitlai
• Ven Pongal
• Chettinad Baby Potato Roast
• Vendhaya Dosai

Today's recipe is for a tasty side dish made with Fenugreek leaves/Methi Leaves which are called "Vendhaya Keerai" in Tamil. Fenugreek leaves have been known for their numerous health benefits. 

The dish is called, "Vendhaya Keerai Kootu" and I have adapted the recipe from "Vendhaya Keerai Kootu" in the website Masalachilli. Please note that the yellow coloured Split Green Gram which we know as Moong Dal is called Pasi Paruppu in Tamil. 

It is quite easy to make. We enjoyed this flavourful dish with chapatis and rice. 

Ingredients:-

• Vendhaya Keerai (Fenugreek Leaves/Methi Leaves), a big bunch which yields 3 cups 
• Pasi Paruppu (Split Green Gram /Moong Dal), 1/2 cup
• Turmeric Powder, 1/2 tsp
• Salt, to taste
• Coconut Oil, 1 tsp

Grind To A Paste :- 

• Fresh Coconut Gratings, 1/3 cup
• Cumin Seeds, 1 tsp
• Byadgi Red Chillies, 2

For the Seasoning:- 

• Mustard Seeds, 1/2 tsp
• Black Gram Dal ( Urad Dal), 1/2 tsp
• Dry Red Chillies, broken into halves, 2 
• Curry Leaves, a few 
• Coconut Oil, 1 tsp

Method:- 

Remove the fenugreek leaves from their stems, wash them in several changes of water then drain away the water

Roughly chop the fenugreek leaves and keep aside

Wash and soak the moong dal for 15-20 minutes

In a pressure cooker, cook the moong dal along with a little turmeric powder with 1 and 1/2 cups of water for 2 whistles or till the dal gets done. Take care that it does not get overcooked.

Once the cooker cools, remove the cooked dal, mash it and keep aside 

In a small mixer jar, grind together the coconut gratings, Byadgi Red chillies, cumin seeds to a smooth paste adding just the required amount of water. Keep aside

Heat 1 tsp of coconut oil in a thick bottomed kadhai and add the chopped fenugreek leaves and saute till the fenugreek leaves wilt

Lower the flame, cover and cook till the fenugreek leaves get cooked

To this add the cooked and mashed moong dal, salt to taste and the freshly ground coconut paste

and mix well

Add a little water to get a gravy like consistency and bring to a boil

Lower the flame and let it simmer for a couple of minutes

Heat 1 tsp of coconut oil in a seasoning pan and on medium heat add the mustard seeds, when they splutter add the urad dal and saute till the dal changes colour

Add the broken red chillies and the curry leaves and saute for a few seconds

Pour the seasoning on to the Vendhaya Keerai Kootu

Switch off the gas and transfer the Kootu to a serving bowl

Serve hot with steamed rice or chapatis

BEANS PARUPPU USILI

 BEANS PARUPPU USILI 

French Beans is perhaps one of the most commonly available vegetables in India. It is used in cuisines of different parts of the country. They have numerous health benefits as detailed in this article in WebMD. 

Elsewhere in this blog, you will find other recipes for dishes made with French Beans, such as:-

• French Beans Stir Fry
• Beans Talasani
• Beans Poriyal
• French Beans and Garlic
• Farasbi chi Sabzi 

Today's recipes is for a side dish made with French Beans and lentils. This is commonly made in  Tamilnadu and I learnt this from one of my aunts who lived there for many years. 

I make this once in a while and we usually have this with steamed rice and Mor Kuzhambu. 

Ingredients:- 

• French Beans, 250 gms
• Toor Dal, 1/4 cup
• Chana Dal 1/4 cup 
• Byadgi Whole Red Chillies,4-5 
• Turmeric Powder, 1/4 tsp
• Asafoetida (Hing), 1/8 tsp
• Salt, to taste
• Oil, for greasing the moulds 

For Seasoning :

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Curry Leaves, 1 sprig
• Oil, 2-3 tbsp 

Method:-

Wash the French beans, de-string them and chop them fine

Steam cook the beans with a little salt and 2 tbsp of water till done.  Once it cools, remove from the steamer and keep aside.  

Wash and soak the two dals together in adequate water for 2 hours

Drain the water fully and transfer the dals to a mixer jar

Grind the dals along with dried red chillies, turmeric powder, asafoetida and salt to a coarse paste without adding any water 

(It is useful to start grinding in the pulse mode to get a coarse paste)

Grease the idli moulds, fill them with the coarse paste and steam it for about 10-12 minutes

Once cool, de-mould  and crumble them with your fingers. Keep aside

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the urad dal and sauté till the urad dal changes colour

To this add the curry leaves and sauté for a few seconds

Now add the crumble made with steamed dals and mix well

Cook on medium heat for 2-3 minutes

Then add the cooked beans and mix well 

Check for salt and add if required

Cover and cook for 2-3 minutes on medium heat 

Switch off the gas and transfer the Beans Paruppu Usili to a serving bowl 

Serve with steamed rice and Mor Kuzhambu 

VENDAKKAI PULI KUZHAMBU

 VENDAKKAI PULI KUZHAMBU 

Today's dish is from Tamilnadu and gets its name from the principal ingredients: Lady's Fingers/Okra or Vendakkai in Tamil, and Tamarind or Puli in Tamil. 

Lady's fingers has to be one of the most common vegetables in India. Called Bhindi in Hindi, Bhenda in my mother tongue, Konkani and Bendekai in Kannada, this vegetable has numerous health benefits. It is strong in Vitamins and has good quantity of proteins as well. 

Elsewhere in this blog, you will find recipes for dishes made with lady's fingers/okra such as:- 

• Lahsuni Bhindi
• Bendekayi Gojju 
• Bhenda Puddi Sagle
• Bharwan Bhindi

Today's recipe is for a side dish called Vendakkai Puli Kuzhambu and has been adapted from Kannamma Cooks. 

We enjoyed this for lunch served with hot steamed rice. 

Ingredients:-

• Vendakkai, (Lady's Fingers/ Okra), 250 grams
• Puli ( Tamarind), lemon sized
• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Fenugreek Seeds, 1/4 tsp
• Byadgi Dried Red Chillies, 2
• Curry Leaves, 1 sprig
• Turmeric Powder , 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 and 1/2 tsp
• Sambar Powder, 1 tsp
• Jaggery, 1 tsp
• Salt, to taste
• Oil, 3 tbsp (1+1+1) 

For the Masala:-

• Cumin Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Garlic Cloves, 4-5 
• Onions, 2
• Tomatoes, 2
• Coconut Gratings, 4 tbsp
• Oil, 1 tbsp

Method:-

Wash the lady's fingers and pat them dry, snip off the two ends and cut them into 1" pieces 

Wash and chop the tomatoes and onions, and peel the garlic

Soak the tamarind in 2 cups of warm water for about 10-15 minutes and extract the juice. 

Heat 1 tbsp of oil in a thick bottomed kadhai and sauté the cut lady's fingers, adding a little salt, for about 6-8 minutes. Keep aside

In the same kadhai, add 1 tbsp of oil and on medium heat add the cumin seeds, curry leaves and garlic cloves. Saute for a few seconds, then add the chopped onions and fry till they become soft

Now add the chopped tomatoes and the coconut gratings and sauté for a few minutes

Remove from the flame and allow this to cool 

Transfer to a small mixer jar and grind to a smooth paste adding water as required

Remove and keep aside

Heat 1 tbsp oil in the kadhai and on medium heat add the mustard seeds and when they splutter add the urad dal and fenugreek seeds and sauté till it changes colour

To this add the dried red chillies and curry leaves and sauté for a few seconds

Now add the freshly ground masala and the tamarind juice and mix well

Add the coriander powder, turmeric powder, chilli powder, sambar powder, salt and jaggery along with one cup of water and bring to a boil

Lower the flame, cover the dish and let it simmer for 15 minutes

Now add the sauteed lady's fingers, mix well and let it cook for another 5 minutes till the oil appears on the surface

Switch off the flame and transfer to serving bowl

Serve Vendakkai Puli Kuzhambu with hot streamed rice 

YELLOW PUMPKIN DRY CURRY

 YELLOW PUMPKIN DRY CURRY

In our South Indian cooking, we make many dishes with yellow pumpkins. These are highly nutritious and strong in Vitamin A and other vitamins but have a low calorie count. This gives them many health benefits.

Yellow Pumpkin is called Manjal Poosinikai or Parangikai in Tamil, Kaddu in Hindi, Sihi Kumbalkai in Kannada, and Duddhi in my mother tongue, Konkani.

 I use yellow pumpkins in my menus from time to time. Elsewhere in this blog, you will find recipes for Yellow Pumpkin Kootu, Mathanga Pulinkari, and Ash Gourd Pumpkin Coconut Stew.

Today's recipe is for an easy to make yet delicious side dish. I have adapted this from Yellow Pumpkin Dry Curry from Rak's Kitchen. 

You can either cube or slice the yellow pumpkin. I prefer to slice them for this dish. The addition of coconut oil as the last step enhances the taste of the dish.  

We enjoyed this as a side dish with steamed rice and rasam.

Ingredients:-

• Yellow Pumpkin, 200 grams,
• Turmeric Powder, 1/8 tsp
• Salt, to taste
• Coconut Oil, 2 tsp for drizzling at the end 

To Be Ground To A Coarse Paste:-

• Fresh Coconut Gratings,  1/4 cup
• Byadgi Red Chillies, 3
• Cumin Seeds, 3/4 tsp
• Small Onions, 4, peeled and roughly chopped

For The Seasoning :-

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Curry Leaves,  a few 
• Oil, 1 tbsp 

Method:-

Wash and peel the pumpkin, discarding the inner core and seeds, 

Slice the pumpkin into thin strips or cube them as per your preference. Keep aside 

In a small mixer jar, grind together the coconut gratings, red chillies, cumin seeds, and baby onions on pulse mode adding 1/4 cup of water to a coarse paste . Keep aside.

Heat 1 tbsp of oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the urad dal and sauté till it changes colour

Then add the curry leaves and sauté for a few seconds

To this add the sliced pumpkin and sauté for 1 minute

Add turmeric powder, salt and the prepared coarse paste and a little water and mix well

Cover and cook on medium heat for about 2-3 minutes till the pumpkin gets well cooked stirring from time to time 

(Take care to see it don't get overcooked as pumpkin gets cooked fast) 

Cook till the water evaporates completely

Lastly, drizzle with coconut oil

Serve Yellow Pumpkin Dry Curry as a side dish with steamed rice and rasam 

MULLANGI KOOTU

 MULLANGI KOOTU

A commonly available root vegetable in India is the radish.This is called Mooli in Hindi, Mullangi in Kannada and Tamil. It is strong in antioxidants and hence has several health benefits. 

A Kootu is frequently made in our South Indian cuisine. It is a side dish of semi-solid consistency made with lentils and vegetables. 

Elsewhere in this blog, you will find recipes for dishes made with radish such as:-

• Mullangi Sambar
• Mullangi Batate Sukke
• Radish Chutney

Today's recipe is for a side dish made with radish called Mullangi Kootu. The taste of this dish is enhanced by the addition of peanuts. You should use coconut oil if possible, for the seasoning. 

This is a saatvik dish as it contains no onion or garlic. 

 I made this recently and we enjoyed it.

Ingredients:-

• Mullangi (Radish), 2 or about 250 gms
• Moong Dal, (Split Green Gram), 1/4 cup
• Groundnuts, 2 tbsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste

Roast & Grind To A Paste:-

• Coriander Seeds, 1 tbsp
• Channa Dal, ( Split Bengal Gram), 1 tbsp
• Byadgi Red Chillies, 2
• Fresh Coconut Gratings, 1/4 cup
• Oil, 1 tsp

For Seasoning :-

• Mustard Seeds, 1 tsp
• Urad Dal, (Black Gram Dal), 1 tsp
• Curry Leaves, 1 sprig 
• Coconut Oil, 2 tsp

Method :-

Wash the radish thoroughly, snip off the two ends, peel and cut the radish into cubes

Wash the moong dal and groundnuts, 

In a pressure cooker, cook together the radish cubes along with moong dal, groundnuts and a little turmeric powder, in adequate water for 3 whistles

Once the cooker cools, remove the contents and keep aside

Heat 1 tsp of oil in a small pan,  and on medium heat fry the coriander seeds, channa dal, and Byadgi red chillies till the dal changes colour to a golden brown 

Once these roasted ingredients cool, transfer to a small mixer jar and grind, along with the fresh coconut gratings,  to a smooth paste adding the required amount of water. Keep aside. 

Heat 2 tsp of coconut oil in a thick bottomed pan and on medium heat add the mustard seeds

When they splutter add the urad dal and sauté till it changes colour, then add the curry leaves and sauté for a few seconds

To this add the cooked radish-dal-groundnuts, salt to taste and mix well

Now add the freshly ground paste and mix well

Adjust the consistency of the Kootu by adding water if required. The Kootu should have a thickish consistency. 

Bring to a boil and allow it to simmer for 2-3 minutes, then switch off the gas

Transfer to serving bowl

Serve the Radish Kootu as a side dish along with hot steamed rice and rasam

VAZHAKKAI DRY CURRY

VAZHAKKAI DRY CURRY

In my house, I make it a point to make dishes using raw/green bananas from time to time. They can be used in a variety of dishes and also have numerous health benefits.

Today's recipe is for a simple yet tasty side dish called "Vazhakkai Dry Curry" from Tamilnadu.  It gets it's name from Green Bananas being called  "Vazhakkai" in Tamil. These are called "Kachcha Kela" in Hindi. 

Elsewhere in this blog, you will find recipes using green/raw bananas such as :-

• Swadisht Vegetable Rolls, 
• Chettinad Vazhakkai Curry, 
• Kele Koddel 

I have adapted today's recipe of Raw Banana Curry from Rak's Kitchen. 

We enjoyed this a lot for lunch and would recommend this dish for you.  I made this using coconut oil for an enhanced taste but of course you can use any other cooking oil as well. 

Ingredients:-

• Vazhakkai ( Raw/Green Banana), large sized, 1
• Onion,1
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Coconut Oil, 1 tbsp

For Seasoning :-

• Mustard Seeds, 3/4 tsp
• Urad Dal, 1 tsp
• Curry Leaves, a sprig
• Coconut Oil, 1 tbsp

For The Masala ( To Grind To A Coarse Paste) :-

• Fresh Coconut Gratings, 2 tbsp
• Coriander Seeds, 1 tbsp
• Black Peppercorns, 1 tsp
• Cumin Seeds, 1/2 tsp
• Byadgi Red Chillies, 2
• Garlic Cloves, 2

Method:-

Wash and peel the green banana, slit it lengthwise and slice it into pieces 

Immerse the green banana pieces in water to avoid discoloration till further use

Slice the onion lengthwise

In a small mixer jar, grind together fresh coconut gratings, coriander seeds, black peppercorns, cumin seeds, Byadgi red chillies and garlic cloves to a coarse paste adding just the required amount of water.

Keep aside. 

Heat 1 tbsp of oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the urad dal and sauté till the dal changes colour

Add the curry leaves and sauté for a few seconds

To this add the sliced onion and sauté till it turns translucent 

Now add the green banana pieces along with the ground paste (prepared earlier), salt, turmeric powder and 1/4 cup of water and mix well 

Cook covered on medium heat for about 4 minutes till the green banana gets done and the water evaporates

Remove the lid, add 2 tsp of oil and cook for another 3-4 minutes on medium heat stirring from time to time till the masala turns golden in colour 

Drizzle a tsp. of coconut oil for some extra flavor 

Transfer to a serving bowl

Serve Vazhakkai Dry Curry along with hot steamed rice and rasam

 

KOVAKKAI PODI CURRY

 KOVAKKAI PODI CURRY    

Ivy Gourd is commonly available all over India. It has an orange -red pigmentation which is rich in beta-carotene. This makes it good for our health in many ways. Ivy gourd is called Tindora in Hindi, Tendle in my mother tongue, Konkani ; Kovakkai in Tamil, and Thondekayi in Kannada. 

Elsewhere in this blog, you will find recipes for dishes made with ivy gourd such as:-

• Thondekayi Yennegayi from Karnataka 
• Tendle Bhuthi from our GSB Konkani cuisine 
• Tindora Masala from North India 
• Garlicky Ivy Gourd Stir Fry 

Today's recipe is for a side dish from Tamilnadu cuisine made with Ivy Gourd. What I liked best about this dish is the use of a freshly made ground powder ( called Podi in Tamil) which gives the ivy gourd an entirely new taste. I have adapted this from Kovakkai Podi Curry by My Magic Pan. 

While cooking the ivy gourd, I prefer to keep it slightly crunchy but that's a matter of individual taste. You can serve this side dish with steamed rice and rasam. 

Ingredients:-

• Kovakkai ( Ivy Gourd) , 250 gms
• Medium-sized Onion, 1
• Garlic Cloves, 3-4
• Mustard Seeds, 1/2  tsp
• Curry Leaves, a sprig
• Turmeric Powder, 1/4 tsp
• Oil, 2 tbsp
• Salt, to taste

To Dry Roast & Grind For The Podi

• Byadgi Red Chillies, 3
• Coriander Seeds, 1 tbsp
• Chana Dal, 2 tbsp
• Cumin Seeds, 1 tsp
• Peanuts. 1 tbsp

Method:-

Wash the ivy gourds, snip off the two ends and cut them into roundels

Chop the onion and garlic cloves

Heat a thick-bottomed Kadhai and dry roast the Byadgi Red Chillies, Coriander Seeds, Chana Dal, Cumin Seeds and Peanuts on medium heat till the dal and peanuts change colour,  and the chillies become crisp

Allow it to cool and transfer to a small mixer jar and grind it to a coarse powder and keep aside

Heat oil in the same kadhai and on medium heat add the mustard seeds and when  they splutter add the curry leaves and sauté for a few seconds

To this add the chopped garlic and sauté till it gives off a good aroma

Next add the chopped onions and sauté till they become translucent

Now add the chopped ivy gourd, salt to taste and turmeric powder and mix well

Cover and cook on medium heat for about 10 minutes, stirring from time to time till the ivy gourd gets cooked

Take care that it does not get overcooked. I prefer the ivy gourd to be slightly crunchy.

To this add the prepared Podi (ground powder) and mix well

Cook for another 2-3 minutes on medium heat till the ivy gourd gets well blended with the podi 

Switch off the gas and transfer the Kovakkai Podi Curry to a serving bowl

Serve hot with steamed rice and rasam 

PUDALANGAI PARUPPU USILI

PUDALANGAI PARUPPU USILI

In Tamil, snake gourd is called Pudalangai. In my childhood I remember many houses in Bengaluru had kitchen gardens and these invariably had vegetables growing in them including the long snake gourds.

We call the snake gourds Poddale in my mother tongue, Konkani; Padavalkayi in Kannada and Chichinda in Hindi.

The health benefits of snake gourd are well documented in many ancient texts as described in this article in Netmeds. 

Elsewhere in this blog you will find recipes using snake gourd such as:-

• Stuffed Snake Gourd 
• Podalangai Kootu 
• Snake Gourd Seeds Dosa

Today's recipe is from Tamilnadu and is a side dish made with snake gourd and lentils. I have adapted this from Pudalangai Paruppu- Araichu ( Usili) by Anushaa Ashok in the Cookpad website. 

We had this for lunch recently and found it to be quite tasty served with steamed rice and hot rasam. 

Ingredients:-

• Snake Gourd, 500 grams
• Toor Dal, (Split Pigeon Peas/ Arhar Dal), 3 tbsp
• Chana Dal, (Bengal Gram Dal), 3 tbsp 
• Green Chilli, 1
• Byadgi Dry Red Chillies, 5
• Asafoetida, 1/8 tsp 
• Turmeric Powder, 1/8 tsp 
• Mustard Seeds, 1 tsp
• Curry Leaves, 6-8
• Salt, to taste
• Oil, 3 tbsp 
• Coconut Gratings, 2 tbsp 
• Coriander Leaves, finely chopped, 1 tbsp 

Method:-

Wash the snake gourd thoroughly, lightly scrape off the outer skin, snip off the two ends, cut the snake gourd into two, remove the seeds

Slice the snake gourd into small pieces. 

Wash and soak the toor dal and chana dal together in adequate water for about an hour  

Drain the excess water 

In a small mixer jar, grind together the soaked toor dal and chana dal, green chilli,  dry red chillies, asafoetida, salt and turmeric powder, to form a coarse paste, without adding any water

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the curry leaves and sauté for a few seconds

To this add the chopped snake gourd, and saute

Sprinkle a little water, and add salt to taste, ( remember that a little salt has already been added for the ground paste) and mix well 

Cook on medium heat till the snake gourd gets done, stirring from time to time 

(I prefer to keep it slightly crunchy so take care not to allow it to get overcooked)

Once the snake gourd is cooked, remove and keep aside

Now add the ground paste to the same kadhai and sauté for a couple of minutes or till the raw smell goes 

Add back the cooked snake gourd to the kadhai and mix thoroughly and let it cook for a few minutes more

Switch off the gas

Garnish with chopped coriander leaves and coconut gratings

Transfer to serving bowl and serve hot as a side dish to the main meal  

VENDHAYA DOSAI

VENDHAYA  DOSAI

We make so many types of dosa/dosai for breakfast in South India. You may be surprised to know that entire books have been written exclusively with dosa recipes! Dosas ("Dosais" in Tamilnadu) vary not only in their content by way of ingredients but also in their thickness, from the thin and crisp Paper Dosa on one hand to the much thicker Uthappam on the other. 

Since we are big dosa eaters, in this blog naturally you will find many recipes for dosa. Some among them, with brief descriptions , are:- 

• Dosa, the plain version 
•  Paper Dosa, as crisp as you can get
• Moong Dal Dosa, can be made fast as no fermentation is required
• Dal Dosa, if one wants to avoid rice
• Carrot, Onion & Tomato Uthappam power packed with veggies

Today's recipe is for yet another dosa, this one from Tamilnadu, called Vendhaya Dosai. It is a thick, soft and porous dosa with the aroma of fenugreek, which is called Vendhayam in Tamil.

Traditionally, it has been believed that Fenugreek seeds are good for health. They have a good amount of fibre and minerals including iron and magnesium. In the old days, lactating mothers were given lots of fenugreek seeds in their diet. 

The Vendhaya Dosa is thick and porous and need not be flipped and cooked on both sides. I prefer to serve  this with hot chutney. 

Ingredients:

• Idli Rice, ( Parboiled Rice), 2 cups
• Urad Dal, (Black Gram Dal),  2 tbsp
• Vendhaya (Fenugreek) Seeds, 2 tbsp
• Salt, to taste
• Oil,  for making dosais

Method:-

In a bowl, soak the fenugreek seeds in adequate water for 6-8 hours or overnight 

Wash and soak the Idli Rice and Urad Dal together in adequate water for about 4-5 hours

Drain the excess water and grind together the soaked fenugreek seeds, idli rice and urad dal to a smooth paste adding the required amount of water

The batter should be slightly thick like the batter for making Uthappams

Add salt to the batter and mix well and leave it to ferment for about 8-10 hours or overnight

Prepare the dosas: heat a tawa and grease it lightly with a little oil

Sprinkle a little water and when it sizzles, you know the tawa is hot enough to make dosas 

Mix the batter before use and  pour a ladle of batter and spread it slightly as this is a thick type of dosa like Uthappam  

Drizzle some oil on and around the dosa and cook covered on medium heat till pores appear on the dosa and it gets full cooked

There is no need to flip this type of dosa but you may if you wish to

Transfer to serving plate

Serve hot with chutney of your choice. 

BEETROOT RASAM

BEETROOT RASAM

Some people, for one reason or another, dislike a few vegetables. I have never had such dislikes neither do our children but my husband, conditioned perhaps by years at boarding school, hated certain vegetables, one among them being beetroot! These days, not only does he eat them but eats them quite cheerfully! I guess it all depends on how the vegetables are cooked!!

Beetroots are high in fibre and contain many essential vitamins. These are some of their numerous  health benefits. I make it a point to use beetroot in my cooking from time to time.

Elsewhere in this blog, you will find recipes for :-

• Beetroot Poriyal
• Beetroot Bharth 
• Beetroot Halwa

Today's recipe is for Beetroot Rasam which I have adapted from Subbu's Kitchen.

In this aromatic rasam, the spices balance the inherent sweetness of the beetroot. We enjoyed this very much with steamed rice and pappadam.

Ingredients:-

• Medium-sized Beetroot, 1
• Tamarind, gooseberry-sized ball, 1
• Asafoetida, 1/8 tsp
• Turmeric Powder, 1/4 tsp
• Medium-sized Tomato, 1
• Green Chilli, slit, 1
• Salt, to taste
• Coriander Leaves, 1 tbsp for garnish

For The Spice Powder : 

• Coriander Seeds, 1 tbsp
• Byadgi Red Chillies, 2
• Cumin Seeds, 1 tsp
• Peppercorns, 1 tsp
• Curry Leaves, a few

For Seasoning :-

• Mustard Seeds, 1 tsp
• Red Chili ( broken into halves) 1
• Curry Leaves, a sprig 
• Ghee, 2 tsp

Method:-

Wash the beetroot, snip off the two ends 

Peel and chop the beetroot. Keep aside
Wash and chop the tomato
Soak the tamarind in warm water for about 15 minutes, then extract the tamarind juice and discard the pulp. Keep aside
In a pressure cooker, cook the chopped beetroot along with turmeric powder in adequate water for two whistles
In a small pan, on medium heat dry roast the coriander seeds, cumin seeds, peppercorns, red chillies, and curry leaves stirring continuously till the coriander seeds turn light brown
Allow it to cool and transfer to a small mixer jar
Grind these roasted ingredients to a coarse powder. Keep aside
Once the pressure cooker cools, remove the cooked beetroot
In a mixer, grind the cooked beetroot along with the chopped tomato to a paste
Take the tamarind juice in a vessel and add slit green chilli, salt to taste, asafoetida and half of the freshly prepared spice powder
Boil this for about 5 minutes till the raw smell of  the tamarind goes
To this add the beetroot-tomato paste, mix well and add water as required to get the rasam consistency
Next add the remaining ground powder, mix well and heat till a frothy layer forms on the rasam. Take care that it does not get boiled
Heat ghee in a small pan and on medium heat add the mustard seeds, when they splutter add the broken red chilli and curry leaves and sauté for a few seconds
Pour this seasoning on to the rasam
Garnish with finely chopped coriander leaves and transfer to serving bowl
Serve Beetroot Rasam with hot steamed rice

MURUNGAI KEERAI PORICHA KUZHAMBU

MURUNGAI KEERAI PORICHA KEZHAMBU

I hope you are keeping safe wherever you are. The coronavirus is wreaking havoc all over the world. Like millions of others, with the lockdown in place, we have been voluntarily staying at home. Stay home, stay safe!

We bloggers always like to have a pipeline of dishes to ensure a flow. They come in handy when we have to skip making a new dish for whatever reason. Today's post therefore is of a dish that I made several weeks ago and has been retrieved from this pipeline!

I make a number of dishes using drumsticks, which as you would know are called : Mashingasaang in my mother tongue, Konkani; Shevgyacha Shenga in Marathi, Sahajan in Hindi, Murungakkai in Tamil, and Nuggekkai in Kannada.

Elsewhere in this blog, you will find recipes for Potato & Drumsticks Upkari, and Magge Mashingasaang Koddel, which are popular dishes in our GSB Konkani cuisine and Shevgyachya Shenganche Pithla from Maharashtrian cuisine.

We also make dishes using drumstick leaves which are called Murungai Keerai in Tamil, Mashinga Palle in Konkani and Nugge Soppu in Kannada.

I have recipes with drumstick leaves in this blog such as Mashinga Palle Sanna Polo and Nugge Soppina Rotti.

Drumsticks or Moringa as they are also called, have numerous health benefits too.

Today's recipe is for a side dish from Tamilnadu cuisine and has been adapted from Murungai Keerai Poricha Kuzhambu by Subbu's Kitchen.

We had this for lunch with steamed rice and it tasted great!

Ingredients:-

• Murungai Keerai (Drumstick Leaves), 2 cups tightly packed
• Toor Dal ( Split Pigeon Peas) , 1/2 cup
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 3 tsp ( 1 tsp for roasting + 1 tsp for sautéing + 1 tsp for seasoning )

Grind Together To A Paste:-

• Byadgi Red Chillies, 3 ( to be roasted) 
• Peppercorns, 1 tsp ( to be roasted) 
• Fresh Coconut Gratings, 1/2 cup
• Cumin Seeds, 1 tsp
• Raw Rice, 2 tsp ( soaked) 

For Seasoning:-

• Mustard Seeds, 1 tsp
• Urad ( Black Gram) Dal, 1 tsp
• Curry Leaves, a sprig

Method:-

Wash and pressure cook 1/2 a cup of toor dal with a pinch of turmeric powder in adequate water for 3-4 whistles
Allow the cooker to cool and remove the cooked dal. Mash the cooked dal and keep aside
Soak the raw rice in water for about 10 minutes
Remove the drumstick leaves from their stems, wash and chop them
Heat 1 tsp of oil in a pan and on medium heat roast the Byadgi Red Chillies and the peppercorns
In a small mixer jar, grind together the fresh coconut gratings, roasted red chillies, peppercorns, cumin seeds along with the soaked rice to a smooth paste adding just the required amount of water
In a thick bottomed kadhai heat 1 tsp of oil and on medium heat add the drumstick leaves and a little turmeric powder and sauté for 1 minute
Add 1 cup of water and cook for about 5 minutes
To this add the cooked and mashed door dal and the ground paste and mix well
Add water as required to get the right consistency and salt to taste
Bring this to a boil and let it simmer for about 5 minutes. Switch off the gas.
In a small pan , heat 1 tsp of oil and on medium heat add the mustard seeds and when they splutter add the urad dal and sauté till the dal changes colour
Next add the curry leaves and sauté for a few seconds
Pour this seasoning on to the Kuzhambu
Transfer to serving bowl
Serve the Murungai Keerai Poricha Kuzhambu hot with steamed rice