OKRA MANGO PACHADI/VENDAKAI MANGAI PACHADI

Mango season reminded me to share a recipe with mango and ladies finger.This is a traditional Tirunelveli recipe.We have this dish served for marriages also we prepare this in special occasions where we need oru vaga curry. It’s simple and very tasty recipe.This goes well with sambar,rasam also for blackgram rice.

INGREDIENTS
Ladies finger/Okra_________500gms
RawMango. _______________1(medium)
Toor dhal__________________1/3rd cup
Onion______________________2
Turmeric Powder___________1/2 to1 TSP
Curry leaves________________a few
Oil
Mustard seeds_____________1/2 TSP
Urad dhal___________________1tsp
Salt as required.
Coriander leaves

Masala For Grinding
Coconut scrapings __________1/3rd cup
Cumin seeds_________________1/2 TSP
Red chillies___________________2or 3
Garlic pods___________________3or4

METHOD

*Cut ladies into small pieces.
*Grind all the  masala ingredients and keep it aside.
*Cook dhal and keep it separately.
*Chop onions.
1.Heat 3tbs. Of oil add mustard seeds when it splutters add urad dhal then add curry leaves.
2.Now add onions,ladies finger,cut diced mango and saute.After sauting add enough water to cook it.
3.Add turmeric powder and required salt
4.When it is cooked add cooked dhal mix well finally addthe grinded paste to it.Now add chopped coriander leaves.

Options
*If u don’t have raw mango can use tomotoes.
*Other option is to add tamarind extract instead of water.

VAZHAIKAI PUTTU/PODIMAS

We cook a lot curries with raw banana .Raw banana fry is the most common dish but today I am going to share with you a simple and easy recipe with it.This recipe requires very little oil. It’s very healthy dish and  has high nutritive value.

Ingredient
Raw banana___2
Onion ____2 or Shallots  few
Green chillies 2or 3
Coconut scrapings____2 or 3 tbs.
Oil ___3 tsp
Mustard___1 tsp
Urad dhal____1 tsp
Curry leaves ___a few salt_ as required

 

METHOD
1. Cut raw banana into two halves.cook in water.It should be cooked not mushy.That is it should be firm enough to grate or crumble.
3.When cool remove skin and grate them.
4.To  a pan first add oil then add mustard seeds when it splutters add urad dhal.
5.Now add chopped onions,green chillies and curry leaves.
6. When onion gets sauted add grated banana and coconut. Then add required amount of salt and mix well.
Serve with sambar rice with papad will be the best combination.
Optional: can add 2 or 3 pinch of asafoetida.

Greens Porial/GreensStir Fry/Arai keerai Porial

An easy traditional also a healthy recipe.This is a simple and easy quick side dish that can be had with rice.Best for sambar,rasam and even curd rice.
Ingredients
*Arai keerai _ 2 small bunches
*Onion_ Shallots will be best or can use
Big onions_ 2
*Coconut scrapings_3tbs
*Oil for frying
*Mustard seeds_3/4 TSP
*Urad dhal_1tsp
*Red chillies_2 or 3 accdg. to taste.
*Salt as reqd.

Method
1.Wash the Greens thoroughly and chop finely.
2.Chop onions.
3.In a kadai pour 2 or 3tbs. of oil add mustard seeds when it splutters add urad dhal.Add red chillies after frying and chopped onions and fry till soft.
4.Now add chopped greens and required amount of salt.
5.Sprinkle little water only if required cos .leaves will  have water
6.When cooked add coconut scrapings to it.Mix well.
7.Serve as side dish for rice.
Optional
1.Spinach or mulai keerai can be used.
2.Can use 1/2 TSP sugar to greens to retain its color.
3.While adding chopped onions chopped garlic too can be added to enhance its flavour.

CHOW CHOW KOOTU/CHAYOTO KOOTU

Another South Indian style kootu to share with you all.This is a best  side dish for rice and it goes well with chappathi too.

Ingredients:

chow chow:2 cups chopped

Moong dhal: 1/4 cup

Turmeric Powder:1/4 tsp

curry leaves: a few

Milk: 3 tbs.

For seasoning:

Oil :1tbs

Mustard seeds and urad dhal

For grinding:

Coconut grated 3 to 4 tbs

cumin seeds:1tsp

garlic pods:3t0 4 pods

Redchillies:1 to 2.as desired

Method:

 

1.Peel the skin of chow chow and cut into small cubes.Keep aside

2.Grind all the ingredients

3.Cook dhal seperately and mash it well

4.Cook chow chow with turmeric powder when done add required salt add the cooked dhal  also  to it

5.add the grinded mixture to it and blend well.

6.heat oil add mustard seeds,urad and curry leaves fry and add to it.

7.Lastly add milk to it. Its ready for serving with rice or chappathi

This is a very traditional syle of kootu.Goes well with vathal kuzhambu/puli kulambu also for sambar rice.

 

 

PUDALANGAI PORIYAL/SNAKE GOURD STIR FRY

INGREDIENTS:

Pudalanga:2 cups

Onion:1(optional)

Turmeric powder1/4tsp

chilli powder as desired

curry leaves

oil

a few salt as needed

Method

1.Wash and cut the snake gourd length wise .Remove seeds also soft white portion.cut into thin slices.

2. Take pudalanga  in a colander add little chilly powder and salt to it.water will come out.

3.In a kadai add oil add mustard seeds and urad dhal when it fries add curry leaves then add the vegetable to it.

4.According to your taste add more chilly powder and salt.

keep on frying.When done remove from fire.

Best side dish for sambar rice and curd rice.

CUCUMBER DHAL CURRY /VELARIKA PARUPPU CURRY

My native place is in Tamilnadu after marriage only came to Kerala and now settled here.Initially when I see  cucumber( not which is used for salads) I used to wonder how people use this in their cooking.In due course I learnt this from my friend.Keralites use this cucumber in sambar and in few other recipies also.

Today when I was talking with my cousin Latu about  our lunch I mentioned that I had prepared  cucumber kootu. Immediately she told that I should post this recipie in my blog.So I decided to post this recipie this week as per her request.Simple and easy recipie.

Ingredients:

• Cucumber :1cup or 250 gms.
• Moong dhal:1/3rd
• Turmeric powder1/2 tsp

For grinding:

• Coconut scrapings 1/3rd cup
• small onion:3
• Jeera:1/4 tsp
• garlic:3pods
• Grind all these ingredients into a paste
• green chillies or red chillies  as desired (2or3)

Seasoning

• Mustard seeds:1/2 tsp
• urad dhal :1/4tst
• curry leaves:a few
• Oil for frying

METHOD

1. Cook dhal with turmeric powder in pressure cooker and keep aside
2. Cucumber should be peeled deseed and cut into cubes
3. In a thick bottomed vessel put cucumber pieces add water and cook till it becomes transparent with little salt.
4. When done add cooked dhal to it then grinded paste should also be added.
5. Heat oil in a pan add mustard seeds when it splutters add urad dhal then curry leaves after frying add thi to the gravy.

Cucumber kootu is ready.Serve with rice.This can be prepared without adding  dhal  too.Rest of the preparation  the same.

 

DRUMSTICK KOOTU/MURUNGAKAI KOOTU

In South India we have poriyal or kootu as a side dish for rice.We make kootu with different vegetables.This one is a different one.I have made this kootu with drumstick pulp.We can also use pieces too.

INGREDIENTS:

• Drumstick :3 or 4
• coconut scrapings :1/4 cup
• Green chillies: 2 or  as desired
• Mustard and urad dhal :1/4 tsp
• Garlic:2 pods
• curry leaves: afew
• Cumin seeds :1/4 tsp

• Oil :1tbs

METHOD:

1.Clean drumstick and then chop it  into long pieces.May be 4 or 6 inches length.

2.In a kadai put the cleaned drumstick add water,turmeric powder and cook.

3. If there is excess water after cooking keep it aside.

4.When it is cool take a single piece and by using a spoon or knife remove pulp.

5.Mash it slightly.

6.Grind coconut,green chillies,jeera and garlic pods.

7.In a kadai put 2 tablespoon oil, then add mustard seeds and urad dhal after splutterring add curry leaves.

8.Put  the drumstick pulp add salt and boil for few minutes.

9.Now add coconut paste to it and boil for few minutes.

Now tasty stew or kootu is ready.This is a very healthy dish.

This goes well with puli kulazhambu.Removing  pulp  while cooking lessens time while eating.My entire family likes this very much.

How about you.?