Snake gourd Kootu Recipe | Pudalangai Kootu

Snake gourd Kootu recipe with step by step photos.I rarely bring snake gourd home not that we don't like it but somehow it does not get its priority in my grocery list.My mom prepares various recipes with snake gourd like simple stir fry, dal, Pindi miriyam and even payasam.Last time when I got this vegetable I prepared this kootu and it was quite nice and paired nicely with rice.It is a very simple dal preparation with the addition of coconut which gives quite a unique taste to this kootu.I had posted Potlakaya(Snake gourd) Kobbari Koora in my blog long time back,check out the recipe here .

Here is how to make snake gourd kootu with step by step photos:

Snake gourd Kootu Recipe | Pudalangai Kootu:

Serves 2-3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Lentils/Maincourse

Ingredients:

1 long Snake gourd

1/3 cup Toor dal

2 tbsp Chana dal,optional

1/3 tsp Turmeric powder

Salt to taste

to grind:

1/4 cup grated/frozen Coconut

1 tsp Cumin seeds

3-4 Red chilies

to temper:

1 tsp Oil/ghee

1/2 tsp Mustard seeds

1 tsp Urad dal

a sprig of Curry leaves

2 Red chilies,broken

1/4 tsp Asafoetida

Method:

• Peel the snake gourd and cut into half and scoop out the seeds and cut it into thin slices or small cubes and add enough water to it and boil until done.You can even pressure cook it for 2-3 whistles.

• Grind coconut with red chilies and cumin seeds to a fine paste adding water.                      

               

• Wash and soak toor dal and chana dal for 10 mins and pressure cook adding enough water with turmeric powder and salt.

• Mash the dal slightly and add cooked snake gourd pieces and ground coconut paste and let it come to a boil.Adjust the salt and the consistency of the gravy, it needs to be thick like dal.

• In a small tempering pan heat oil or ghee and crackle mustard seeds and add urad dal and fry until it turns red in color and then add red chilies,curry leaves and asafoetida and fry until the curry leaves wilt and add the tempering to the boiling lentil-vegetable mixture and mix it and close it.

Serve it hot with hot steamed rice and other accompaniments.

Notes:

1. You can use moong dal instead of toor dal.I add chana dal as it gives a nice bite to the kootu.
2. Cabbage or ridge gourd or Spinach can be substituted with snake gourd to make cabbage kootu or ridge gourd kootu or Keerai kootu respectively.

Technorati Tags: snake gourd kootu recipe,snake gourd recipes,kootu recipes,south indian,side dish for rice,tamilnadu recipes

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Raw Mango Rasam | Maavinkay Saaru

Raw mango rasam with step by step photos.A typical south Indian meal always comprises of a rasam variety and it is my comfort food too. I am always happy to eat a simple meal of rice with a vegetable fry and rasam and would not complain about the other missing varietes as in a typical south Indian thali.My most favorite rasam varieties are Karnataka style Bele Saaru, Holige Saaru and Tomato Rasam but there are few other varieties like mint rasam,pacchi pulusu, pepper rasam, mango rasam, tomato dal rasam which I thoroughly enjoy too.

Preparing a good rasam is again an art, not everyone can prepare a well balanced rasam which makes a lip smacking meal when mixed with hot rice and paired with fryums.I do not like very thin rasam which is flavorless, the rasam should be of right consistency and even though it is thin it should not lack the flavors and should be perfectly balanced in taste.My FIL is a big fan of my rasam varieties, he always get excited the moment he sees a rasam on our lunch table.A simple rasam rice is always a comfort meal for south Indians like how a dal chawal is a comfort food for north Indians.

Check out other rasam varieties in my blog - 

• Dill leaves flavored Rasam | Sapsige Soppu Saaru
• Drumstick Rasam | Mulakkadala Rasam
• Holige Saaru | Special Toor dal Rasam
• Lemon Rasam
• Mint(Pudina) Rasam
• Miriyala Chaaru | Pepper Rasam
• Pacchi Pulusu | Raw Onion - Tamarind Rasam
• Pineapple Rasam
• Senagala Kattu/Chickpeas Rasam
• Tomato Rasam
• Tomato Dal Rasam | Pappu Chaaru

Here is how to make raw mango rasam recipe with step by step photos.

Raw Mango Rasam Recipe:

Serves 2 | Author: Prathibha

Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins

Cuisine: South Indian | Category: Main Course - Side dish

Ingredients:

1 raw Mango

2 Green chilies

2 tsp Rasam powder

1/2 tsp Turmeric powder

2 tsp Jaggery

Salt,to taste

to temper:

2 tsp Oil/Ghee

1/2 tsp Mustard seeds

2-3 Red chilies,broken

8-10 Curry leaves

1/4 tsp Asafoetida

Method:

• Wash and peel the skin of raw mango and cut into slices and reserve the mango seed.In a bowl add cut mango slices,mango seed and green chilies and close it with lid(no need to add water) and pressure cook for 3 whistles.

• Once it cools down mash it nicely with the back of a spoon or puree it in the mixer.Reserve the mango seed aside.

• In a small pan heat oil/ghee and crackle mustard seeds,add broken red chilies, curry leaves and asafoetida and fry until the red chilies turn slight brown in color.

• Add mashed mango puree along with the cooked mango seed and 1.25-1.5 cups of water and add turmeric powder, rasam powder,salt and jaggery and bring the rasam to a boil.Check the seasoning and adjust it.Boil it well.

Serve it hot with hot steamed rice,fry and papads.

Notes:

1. You can add 1/3 cup of cooked and mashed toor dal or moong dal to the rasam while boiling for a different taste.
2. You can serve it as a soup or hot beverage.

Technorati Tags: rasam varieties,raw mango rasam,mamidikaya rasam,maavinkay rasam,south indian rasam recipes,side dish for rice,karnataka recipes,raw mango recipes

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Drumstick leaves Rice | Murungai Keerai Sadam | Drumstick leaves Recipes

Drumstick leaves rice recipe with step by step photos.Drumstick leaves has very good amount of Iron and it is a powerhouse of nutritional values and hence it is advised to include it often in our diet. But it is a very tedious process to remove the leaves from the stems otherwise these leaves have a peculiar taste compared to other greens.It was difficult for me to get these greens regularly when I was in Mumbai but I am enjoying these greens in Singapore. So, when ever I make a trip to little India I always load my bags with all the various greens like drumstick leaves, gongura leaves, palak, methi etc.

Though it is tedious to pluck the drumstick leaves but it is worth the effort because of the nutrients provided by these greens to us.

My mom prepares drumstick leaves curry, stir fry, rasam, drumstick leaves podi and add it to the dosa batter and adai batter to prepare dosas.Most of the times I end up making dosa or curry with them but when I get it in large quantities I prepare drumstick leaves rice variety or podi so that I can eat it on daily basis for long time.I prepare this rice in a similar way as I prepare curry leaves rice so one can adapt the same recipe to prepare curry leaves rice by replacing the drumstick leaves with the curry leaves in the recipe.

Check out other rice varieties using greens in my blog:

• Gongura Pulihora | Gongura Rice | Sorrel Greens Rice
• Methi-Peas Bath
• Sabsige Soppu(Dill leaves) Chitranna
• Mint Pulav /Pudina Rice
• Palak(Spinach) Rice
• Methi Pulao | Fenugreek Leaves Pilaf

Here is how to prepare drumstick leaves rice recipe with step by step photos:

Drumstick leaves Rice Recipe | Munagaku Rice:

Serves 2 | Author: Prathibha

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: South Indian | Category: Main course - Rice variety

Ingredients:

1 cup Sonamasuri/ Raw Ponni(or equivalent)

2-2.25 cups Drumstick leaves

5-6 Cashewnuts,broken

1 tbsp Chana dal

2 tsp Urad dal

1/2 tsp Mustard seeds

2 tbsp Oil,preferably Sesame Oil

Salt,to taste

to roast and grind:

1 tbsp Chana dal

2 tsp Urad dal

1 tsp Cumin seeds

1 tsp Pepper corns

4 Red chilies
1.5 tsp Tamarind

2-3 tbsp Sesame seeds, optional

Method:

• Wash and soak rice for half an hour and cook it as you wish.I cook the rice in the rice cooker by adding 2.5 cups of water and it comes out nice and fluffy.Cool the rice.
• Dry roast chana dal and urad dal until they turn brown and then add cumin seeds, peppercorns and red chilies and fry further until they are fried and the red chilis starts getting black spots.Add sesame seeds and tamarind and fry for another minute.Cool them and add salt and grind it into a coarse powder.

• Remove the leaves from the stems of drumstick leaves and wash them nicely and drain off the excess water.
• In the same pan add a tsp of oil and add the drumstick leaves and fry them until they turn slightly crispy, do not cover the pan else the leaves will turn soft.Continue frying until the leaves becomes slightly crisp,it will take roughly 8-10 mins.

• Cool them and add to the powdered spices and grind again to a powder.

• In a big kadai heat oil and crackle mustard seeds and add chana dal and urad dal and fry until they slightly red in color and then add broken cashewnuts and fry until they turn golden brown in color. Now add the ground drumstick leaves powder mixture to it and mix nicely and cook for a minute.At this stage you can store this mixture for 8-10 days in the refrigerator and use the required amount of mixture when required.
• Now add the cooled rice to the drumstick leaves mixture and mix it nicely.

Serve it with fryums.

Notes:

1. You can avoid sesame seeds if you want but it gives a nice balanced taste to the rice.
2. When I get hold of drumstick leaves I usually make this mixture in large quantity and store it in refrigerator.So all I need to do when I want a variety rice is to mix with cooked rice and it is ready.
3. You can prepare the curry leaves rice in the same process by replacing the drumstick leaves with the curry leaves.

Technorati Tags: drumstick leaves rice, drumstick leaves recipes, murungai keerai sadam, murungai keerai recipes, munagaku recipes, munugaku annam, south indian rice varieties, south indian

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Andhra Tomato Pickle Recipe | Tomato Nilava Pacchadi

Andhra tomato pickle recipe with step by step photos.South India has various varieties of pickles and Tomato pickle is one among the popular ones.Today I am posting a simple Andhra style Tomato pickle which is very versatile to use.It can be paired with rice,curd rice or chapati or it can be served with idli/dosa and also can be used as a spread for your toast.I have posted another version of Sun dried Tomato pickle where the tomato chunks are dried in the sun and the pickle is made with the semi dried tomato chunks, this pickle can be stored for an year with out any refrigeration. But today's version is a simple version and the pickle can be stored upto 2 months when refrigerated.

My MIL always keep a couple of these kind of ready pickles in her refrigerator like Tomato pickle(chutney version), Ginger pickle(chutney version), Mango Ginger Pickle(chutney version), Green chili-coriander chutney which has long shelf life and hence she always serve 3-4 varieties of chutneys along with the regular coconut chutney and also a couple of spice powders for Idli and Dosa. 

One can prepare this tomato pickle in two variations- either cooking the tomato chunks directly or grinding the tomatoes to a puree and cook it to the pickle consistency. The taste wise both ways it is equally good but I find the ground version easy to prepare and has more shelf life. This pickle can be prepared in small quantities and can be stored for a week or two, in that case one can add even curry leaves while tempering to the pickle.Now off to the recipe.

Check out other South Indian multi purpose Pickle varieties:

• Mango Ginger Chutney | Mamidi Allam(Maa Inji) Chutney
• Sun dried Tomato Pickle-Andhra Style
• Pandu mirapakaya Niluva Pacchadi | Andhra style Red Chili Pickle
• Sweet and Spicy Mango Thokku

Here is how to make Andhra style tomato pickle recipe with step by step photos.

Andhra style Tomato Pickle | Niluva Tomato Pacchadi Recipe:

Yields: 3 cups pickle | Author: Prathibha

Prep time: 10 mins | Cooking time: 50 mins | Total time: 1 hr

Cuisine: Andhra | Category: Pickles/Pacchadi

Ingredients:

8-10 large ripen Tomatoes,washed and chopped

1 large lemon size Tamarind

2-3 tbsp Red chili powder

1 tsp Turmeric powder

1 tsp grated Jaggery,optional

1 tsp Mustard seeds

3/4 tsp Fenugreek seeds

1.5-2 tbsp Salt

1/4 cup Sesame Oil

to temper:

1.5 tsp Mustard seeds

1/3 tsp Asafoetida

Method:

• Dry roast the mustard seeds and fenugreek seeds and let them cool a bit and grind it to a fine powder.
• Wash,wipe and remove the eyes of tomatoes and chop them roughly. If you want to cook the chopped tomatoes you can chop them small or else if you are grinding it first(like I did) you can cut into big chunks.

• Soak tamarind in water and remove the pulp and discard the fibers and all.
• Grind chopped tomatoes with tamarind pulp and salt to a fine puree and keep aside.

• Heat oil in a thick bottomed large kadai and crackle mustard seeds and then add asafoetida.

• Now add ground tomato puree and mix it immediately and add turmeric powder and cook for 10-12 mins until the mixture starts bubbling.If you are adding chopped tomatoes add them to the oil and cook until they turn pulpy and then add tamarind pulp to it and proceed with the same steps.Now close the kadai with a lid and then cook for another 15-20 mins until the mixture becomes really thick and most of the water from the tomato puree evaporates. You need to close it with the lid to avoid spluttering, you should be cautious while opening it in between to give a stir to the mixture.

• Now add red chili powder, roasted mustard-fenugreek powder, jaggery and mix well and cook for another 8-10 minutes and the mixture leaves oil at the edges.Taste the pickle at this point and adjust the seasoning.
• Switch it off and let the pickle comes to the room temperature.Store it in a sterilized bottle in the refrigerator for upto 1-2 months.

Serve it with Idli/Dosa/Chapati/Roti/Rice. While serving for Idli and Dosa, scoop out the required portion and add few tablespoons of water and mix to a chutney consistency and serve it.

Notes:

1. I find the ground version of tomato pickle easy, but if you want you can make with chopped tomatoes, it tastes great both ways.
2. You can add the fenugreek seeds in the tempering if you want. Also if you are making small quantity you can use curry leaves in the tempering.
3. I suggest to refrigerate the pickle for longer shelf life, easily upto 1-2 months.
4. Use naati tomatoes for the pickle, it tastes nice.In case if you use hybrid tomatoes adjust the tamarind pulp accordingly.

Technorati Tags: andhra tomato pickle,andhra style tomato niluva pacchadi,tomato pickle,nilava tomato pacchadi,south indian style tomato pickle

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Onion Tomato Gotsu with Moong dal | Tomato(Thakkali) Goshtu Recipe

Idli and Dosa is an everyday fare in most of the south Indian households.Though the most common side dishes that are often prepared for Idli and Dosa are Sambar and various chutney varieties like Coconut Chutney, Tomato Chutney, Peanut Chutney etc but I often get confused to think of a side dish to pair with them other than the usual chutney-sambar options.

I had tasted this Thakkali Gotsu for the first time at my aunt's place a few years ago,she had prepared this Tomato Gostu and poured it on the mini idlis and sprinkled a generous drizzle of ghee.She had served it as a starter as small individual portions,which I think was a good idea as this can be done in a jiffy and makes a great appetizer. Though the taste was very familiar to me as it is a simple moong dal but done in a slight different manner where the tomatoes play a major role in lending the flavor but I did not know the name of it then.I got to know the name only through the blogging world that it is called Tomato Koshtu or Thakkali Goshtu or Onion Tomato Gotsu. I quite liked the taste of the Gotsu and it should be made bit watery which helps those spongy Idlis to soak up the gravy nicely,I like it best with Idlis but one can serve it with even dosas.It is quicker to prepare when compared to the usual sambar and you can easily prepare it for larger crowd.

Check out other side dishes for Idli and Dosa:

• Bombai Chutney
• Capsicum Chutney, Carrot Chutney
• Fried Gram Chutney, Red Coconut Chutney
• Coconut Chutney ,Green Coconut Chutney
• Mango Ginger Chutney
• Onion Chutney,Peanut Chutney
• Tomato Chutney, Tomato-Onion Chutney
• Tomato Kothimeera Pacchadi
• Sambar with freshly ground masala

Onion Tomato Gotsu with Moong Dal | Tomato Koshtu Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins

Cuisine: Tamilnadu | Category: Accompaniments/Side dish for Idli,Dosa

Ingredients:

2 large or 3 medium Tomatoes, chopped

1 medium Onion, finely chopped

1/3 cup Yellow Moong dal

2-3 Green chilies, slit

5-6 Curry leaves

1 tbsp chopped Coriander leaves, to garnish

3/4 tsp Red chili powder

1/2 tsp Turmeric powder

1/2 tsp Mustard seeds

Salt, to taste

1-2 tbsp Oil

Method:

• Wash and pressure cook yellow moong dal for 3-4 whistles and mash it nicely.Cut the onions, tomatoes and green chilies and keep it ready.

• In a kadai/pan heat oil and crackle mustard seeds.Add curry leaves and green chilies and fry until the chilies wilt.

• Now add finely chopped onions and fry nicely until they turn translucent.Add chopped tomatoes and cook until they become mushy.

• Add red chili powder, turmeric powder and salt and fry nicely for another 2-3 mins.
• Now add cooked and mashed moong dal and add enough water to get your required consistency and let it come to a boil and cook for another 3-4 mins.

• Garnish with coriander leaves.

Serve it hot with Idli/Dosa.

Notes:

1. Use the regular naati tomatoes for best taste, not the hybrid ones.
2. The consistency of this gotsu should be thin and hence add adequate water to it and get to the desired consistency.
3. You can add a bit of sambar powder in the recipe,if you want. I like it simple like the way I mentioned.

Technorati Tags: onion tomato gotsu, tomato goshtu recipe, thakkali gosthu, tomato koshtu with dal, onion tomato koshtu with moong dal, side dish for idli and dosa, tamilnadu recipes, south indian recipes

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Grated Beetroot Stir fry with Garlic | Easy Beetroot Stir fry Recipe

I have already posted two versions of the beetroot stir fry - Beetroot Stir fry using Coconut and the other version - Spicy Beetroot Curry using Vangibath masala powder. You must be wondering why again this new version and what is it about. I had tasted this simple version of garlic flavored Grated Beetroot stir fry in a meal cooked by a cook during my pregnancy and instantly liked it and from then it has been added to our regular menu. I make it quite often that I prepare this version more than the regular coconut version. I love garlic and the roasted crushed garlic imparts a nice taste to the curry. Also as the beetroot has been grated this cooks very fast compared to the chopped beetroot curry.I also prepare the same version with carrot and even that tastes very nice.

In Kerala, they make Beetroot thoran with grated beetroot and coconut, I would post that version some time later.This is a very basic recipe that even a beginner can prepare it in the kitchen. You can pair it with hot steaming rice or roti, it tastes nice and makes a simple meal.If you like Beetroot then you must check out Bengali Vegetable Chops with beetroot stuffing and also Carrot-Beet Halwa. recipes.

You can check out various vegetables and greens stir fry recipes here to pair with everyday dal/sambar and rice.

Grated Beetroot Stir fry Recipe:

Serves 2 | Author: Prathibha

Prep time: 5 mins | Cooking time: 15 mins |  Total time: 20 mins

Cuisine: South Indian | Category: Stir-fry/Palya

Ingredients:

1 large Beetroot, peeled and grated

1 medium Onion, finely chopped

3-4 pods of Garlic, peeled and crushed

1/2 tsp Red chili powder or Garlic Chili powder

1 Red chili, broken

1 tsp Urad dal

1/2 tsp Mustard seeds

7-8 Curry leaves

1.5-2 tbsp Oil

Salt, to taste

Method:

• Wash,Peel and grate Beetroot and keep it ready.

• In a kadai heat oil and crackle mustard seeds and then add urad dal, broken red chili,garlic pods and curry leaves and fry until the dal turns a bit red in color.

• Add finely chopped onion and fry until the onions turn slight brown in color.

• Now add grated beetroot and salt and mix nicely and cover it and cook for 5-6 mins.Add a tbsp of water if needed.

• Open the lid and add the chili powder (Garlic chili powder) and mix nicely and cook for another 2-3 mins.

• Switch off the flame.

Serve it hot with rice/roti/chapati.

Notes:

1. You can replace beetroot with carrot in the recipe and follow the same method by grating the carrot or you can even mix both grated carrot and beetroot and follow the same recipe.
2. Crushed garlic pod is the star ingredient in this simple recipe, do not skip it.
3. Also I have mentioned more oil quantity as it depends on the size of the beetroot and also somehow this simple stir fry tastes best when made with more oil.You can reduce it if you want.
4. Do not cook the curry for very long period.It cooks very fast and tastes best when a slight crunch is maintained in the beetroot.

Technorati Tags: grated beetroot stir fry, beetroot recipes, beetroot stir fry, beetroot garlic stir fry, andhra recipes, simple stir fry recipes, side dish for rice, side dish for rotis

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