Chow chow Pepper Kootu (Kamalas Corner)

Tried recipe from another blog........

INGREDIENTS:
Chow Chow – 1 No
Green Gram Dhal – ¼ cup
Turmeric powder – a pinch
Salt – ½ teaspoon or as per taste

To fry:
Red Chilli – 2 Nos
Black Pepper – 1 teaspoon
Jeera – ½ teaspoon
Urad Dhal – 2 teaspoon
Coconut gratings – 2 tablespoon
Oil - 1 teaspoon

For seasoning:
Oil – 1 teaspoon
Mustard – ½ teaspoon
Urad Dhal – 1 teaspoon
Curry leaves – few
Sambar Onion - 2 Nos

METHOD OF PREPARATION:

• Cook Green gram dhal along with a pinch of turmeric powder in open vessel till soft.
• Remove the skin from chow chow and cut into small pieces. Add these pieces to the dhal along with turmeric powder and salt. Cover with lid and cook on medium flame till soft.
• Meantime, in a kadai put a teaspoon of oil and fry red chillies, urad dhal, pepper, jeera for one to two seconds and finally add the coconut gratings and fry for one more second. Remove and cool it. Grind it to a fine paste.
• When the vegetable is cooked well, add the ground paste along with little water and mix well. Allow to boil for few minutes on low heat.
• Season it with mustard, urad dhal, curry leaves and chopped onion.

Tips: You can prepare the above Kootu with Bottle gourd also.

GOES WELL WITH:
       Plain rice and Chapathi

RATING:
***

Keerai Koottu ~ Radhus kitchen

Tried from Radhus Mami kitchen it turned out so yummy and it is very healthy.Give it a try and the link is below.....

GOES WELL WITH:

    White rice

LINK:

http://www.youtube.com/watch?v=K4S9FOe_eVU

RATING:
****

Chayote/Chow chow Kootu

Chow chow or chayote is from squash family and it has lot of medicinal uses like for kidney stones,hypertension etc.This kootu tastes wonderful and i got this receipe from my MIL here is how she makes it...

INGREDIENTS U NEED:

1.Moong dhal-1cup
2.Chow chow/bangalore kathrikai/Chayote-1(Chopped)
3.Onion-1(Chopped)
4.Tomato-1(Chopped)
5.Garlic-3cloves(Crushed with skin on)
6.Seasoning-Mustard,cumin,saunf
7.Red chilli -2
8.Salt as needed
9.Oil

UTENSIL:
Deep vessel

METHOD OF PREPARATION:

• Boil moong dhal in a vessel with 2cups of water with a pinch of turmeric powder and let it cook untill done and set it aside .
• Meanwhile  heat oil in a pan,add mustard,cumin,saunf let it splutter,then add red chilli , chopped onion,crushed garlic and saute it for few mins.
• Then add chopped tomatos and let it cook for 2mins.
• Now add the vegetable and salt and saute it for 5-10mins.
• At this stage add already cooked moong dhal and bring it to boil and take off from the heat.
• Finally add corriander leaves for garnishing.

GOES WELL WITH:
     White rice

Sorakkai with Chana dhal Kootu(Salttotaste)

I tried this kootu with rice it tastes good.Here is  the receipe .....

INGREDIENTS U NEED:

1.Channa Dhal - 1/2 cup
2.Sorrakai - 1
3.Onion - 1( Chopped)
4.Tomato - 1(Chopped)
5.Green Chillies - 3, slit length wise
6.Asafoedita - 1/2 tsp
7.Ginger - 1" piece, finely chopped
8.Red Chilli powder - 2 tsp
9.Corriander powder - 1 tsp
10.Turmeric pwd - 1/4 tsp
11.Salt to taste
12.Seasoning-Red chillies,Mustard seeds,Cumin seeds
13.Oil - 2 tbsp

METHOD OF PREPARATION:

• Wash the dhal and add it to the pressure cooker with around 3 or 4 cups of water.
• Add the chopped onions, tomatoes, green chillies, ginger and the sorrakai.  Now add the Red Chilli pwd, Dhania pwd, Turmeric pwd and the required salt.  Pressure cook it for about 3 to 4 whistles .
• In a seperate pan, add the oil.  When hot, add the dry chillis, mustard seeds and the cumin seeds.
• When the pressure subsides, open the cooker and add the tempering to it.  Allow it to boil for another 5 mins, till the raw smell of the chilli powder goes away.  Keep boiling till it reaches the required consistency.
• This kootu is a good combination for the kara kuzhambu.

GOES WELL WITH:

     White rice

RATING:
***

Bottleguard/Sorakkai Kootu with Peanuts

Bottleguard kootu with chana dhal and peanuts is a perfect way to cook.The channa dhal and peanut adds a nutty flavour and offers a bite to the texture.This curry can be made on the stovetop or using the pressure cooker. I prefer the stove top method because it won't be overcooked.Here is how my MIL makes it...

INGREDIENTS U NEED:
1.Sorakkai/Bottleguard-1small(Chopped into medium pieces)
2.Onion-1(Chopped)
3.Tomato-1(chopped)
4.Channa dhal-1cup
5.Roasted Peanuts-1/2cup
6.Garlic-4cloves
7.Chilli powder-2tbs
8.Corriander powder-1tbs
9.Seasoning -Vadagam
10.Salt as needed
11.Oil

UTENSIL:
Big pot

METHOD OF PREPARATION:

• First grind the roasted peanuts with garlic coarsly and keep it aside.
• Now In a small pot cook chana dhal untill half cooked.
• In this add chopped sorakai,onion,tomato,salt,chilli powder and corriander and turmeric powder let it cook untill the vegetable are well done.
• At this stage add grinded peanut powder and mix well.
• Meanwhile in a another small pan do the seasoning with vadagam with little oil and pour it into the cooked vegetable gravy and garnish with corriander leaves.

GOES WELL WITH:

     White rice and chapathi

Cabbage with Moongdhal Kootu

Cabbage curry really tastes yummy and it is very good side dish for dosa which i learnt it  from my MIL.Especially nowadays people are becoming more health conscious because of that ,here in this recipe in order to avoid coconut,i am using moong dhall or channa dhal but personally i like it with chana dhal which tastes better than moong dhal.I do this curry so often because its very easy and quick to make.Now lets go to the receipe...

INGREDIENTS U NEED:
1.Moong dhal or Chana dhal-1cup
2.Cabbage-1/2kg(chopped)
3.Chilli powder-1tbs
4.Corriander powder-1tbs
5.Onions-1(chopped)
6.Turmeric powder-pinch
7.Peanut-1/2cu(fried and powdered)
8.Pepper powder-1tbs
9.Garlic-4cloves(crushed)
10.Tomato-1(chopped)
11.Vadagam-1 or Seasoning(mustard,cumin)
12.Oil
13.Salt-as per taste

UTENSIL:
Wide and deep bottomed  pan

METHOD OF PREPARATION:

• First boil the chana dhal or moong dhal with turmeric powder and little water untill half cooked
• In that add cabbage,onion,salt,tomato,corriander powder,chilli powder let it boil for 5mins
• Now add peanut powder,pepper powder,crushed garlic let it cook for 5mins
• Finally do the seasoning with vadagam or mustard seeds and cumin and mix everything nicely.

GOES WELL WITH:

     Plain rice

Ridgeguard/Beerakai Kottu with Moong dhal

Ridge Gourd is known by its various names Beerakaya and Hire Kayi and so on.Its low on fat and cholesterol and high on fibers and vitamins. It is really healthy food if you are planning on diet at reducing weight.It is also called as pulogora in our native place so enjoy...

INGREDIENTS U NEED :
1.Ridgeguard/Beerakai - 2(remove the skin and cut into pieces)
2.Moong dhal-1/2cup
3.Tomato - 1(chopped)
4.Garlic-4cloves
5.Green chilly or Red chilli-3-5
6.Turmeric powder-pinch
7.Salt-as per taste
8.Vadagam-1 or Seasoning-1tbs(mustard seeds,cuminn,urad dhal )
9.Oil

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Boil the ingredients from 1-6 with little water untill cooked for about 10-15mins
• After its done cooking mash it coarsly with the potato masher with enough salt and it has to be thick. 
• Finally do the tempering with vadagam or seasoning and pour it into the mix and garnish with corriander leaves and serve it.

GOES WELL WITH:
     Plain rice

Chayote/Chow Chow Kootu with Peanuts

Kootu is again a solid curry made with lentil and vegetable it is a popular dish in south indian especially tamilnadu.It is a very simple and delicious dish goes good with plain steamed rice with papad which i learnt it  from my MIL.Try it out....

INGREDIENTS U NEED:
1.Chana dhal - 1cup
2.Chayote/Chow chow/Bangalore kathrikai - 1 (cut into pieces)
3.Tomatoes -1 (chopped)
4.Garlic - 5cloves(mashed)
5.Peanuts - 1/2 cup(fried and make powder)
6.Chilli powder - 1tbs
7.Corriander powder- 1tbs
8.Salt-as per taste
9.Oil
10.Vadagam-1

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Boil the chana dhal in a pan after its half cooked add chow chow and let it cook for for few mins because this vegetable cook faster
• Add chilli powder,corriander powder,salt,tomatoes,crushed garlic and let it cook for another 5mins mins
• Add peanut powder and allow it  to cook untill thick
• Then temper with vadagam and mix well 

GOES WELL WITH:

     Plain rice

Ridgeguard/Beerakaya Kootu with Channa dhal

Kootu is nothing but a combination of spices,lentils with vegetable which are semi solid dish almost like a dry curry.Kootu with simple plain rice is a good combination which is common in Tamilnadu especially in tamil cuisine and it is a substitute for both curries and sambar which i  learned it from my MIL.I am sharing this receipe to u all here it is....

INGREDIENTS U NEED:
1.Channa dhal/Kadalai parruppu - 1/2 cup
2.Onions - 1(cut into small pieces)
3.Ridgeguard/Beerakaya/Peerkangai - 1 medium size(take off the skin and chopped)
4.Garlic - 3cloves(crushed)
5.Seasoning-.Mustard,Cumin,Curry leaves
7.Tomato - 1(chopped)
8.Oil
9.Salt-as per taste

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Boil chana dhal let it half cook with turmeric powder(don't overcook) and set it aside.
• Now heat oil in a pan,add seasoning let it splutter Add onions,crushed garlic saute it for few mins then add beerakaya,salt,chilli and corriander powder let it cook for 5mins
• Then add tomato and fry it for few mins then add boiled channa dhal and let it cook for 5mins.
• Finally add grated coconut and leave it for few mins and switch off the flame and garnish with corriander leaves.

GOES WELL WITH:

      Plain rice

Cabbage Kottu ~ Meenakshi

Kottu is traditional tamilian receipe made with lentils and it is a thick side dish tastes good with rice and appalam. This receipe i got from meenakshi and it has its unique taste so here i go....

INGREDIENTS U NEED:
1.Cabbage - 1 medium(Chopped)
2.Toor dhal - 1cup(Half Cooked)
3.Coconut - 1/4 cup(Grated)
4.Salt-as needed
5.Seasoning-Mustard,Cumin
6.Corriander leaves- to garnish
7.Oil

METHOD OF PREPARATION:

• Heat oil in a pan ,add seasoning,then add cabbage and saute it for few mins let it half cook.
• Once its half cooked ,add boiled toor dhal and grated coconut  and salt mix it well .
• Allow it cook for 5mins and switch off the gas and garnish with corriander leaves.

GOES WELL WITH:

      Any kind of rice