Muttaikose Kadalai Paruppu Kootu | Cabbage Channa Dhal Kootu

Muttaikose Kadalai Paruppu Kootu | Cabbage Channa Dhal Kootu  is a tasty side dish prepared with cabbage & channa dhal.  When cabbage combined with channa dhal and freshly ground coconut masala, it tastes awesome with hot steamed rice, accompanied especially with rasam. It can be had with sambar as well curd or can even with be mixed with plain rice.

Here we go for the recipe!

Ingredients:

• Cabbage (chopped) - 1 cup
• Channa dhal | Kadalai Paruppu - ½  cup
• Turmeric powder – a pinch
• Shallots            (chopped) - 5 Nos.
• Garlic (crushed) – 3 pods
• Tomato            (chopped) – 1 No.
• Red chilli powder – ½ tsp
• Salt to taste

To grind:

• Scraped coconut – 2 tbsp
• Khus khus – ½ tsp

For seasoning:

• Mustard – 1 tsp
• Fennel – ½  tsp
• Curry leaves - few
• Oil – 1 tsp

Method:

1. Clean, wash, chop cabbage and keep aside.
2. Cook the channa dhal with turmeric powder  and water till 3/4^th done.
3. Add the chopped cabbage and red chilli powder. Mix everything well. Add little water, if needed, to cook cabbage. Cook covered for 5 minutes.
4. In the mean time, grind the items given, to a fine paste by adding little water.
5. When the cabbage is cooked, add the ground paste and required salt. Mix everything and keep it closed for 1 minute.
6. Pour oil in a kadai and season with the items given “For seasoning”.
7. Then add onion, garlic and tomato, sauté for a minute. add curry leaves and pour this seasoning over the kootu.
8. Mix everything,  cook for a minute and switch off.

Your tasty, healthy Muttaikose kadali paruppu kootu is ready!!

Note:

• I don’t prefer pressure cooking channa dhal since there is a chance of dhal getting mashed. If you are comfortable, you can use pressure cooker.

Tags: Cabbage Recipes, Kootu recipes, Cabbage channa dhal kootu recipe, Kosu kootu, Muttaikose kootu recipe, Muttaikose using channa dhal, cabbage with dhal recipe, Side dish for rice,  Diabetic recipes, Cabbage kootu using channa dhal, Cabbage kootu with kadalai paruppu, Muttaikose kootu with channa dhal, Kose kootu with kadalai paruppu

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Mulai Keerai Kootu | Amaranth Leaves Kootu | Thotakura Kootu

Mulai Keerai Kootu | Amaranth Leaves Kootu | Thotakura Kootu is a dhal based gravy prepared with mulai keerai | amaranth leaves. Mulai keerai in Tamil is known as Amaranth leaves in English and Thotakura in Telugu. Recently, we are getting fresh, tender greens here  in Chennai. Yesterday, I got a bunch of mulai  keerai  and I made this Keerai kootu since it’s my family’s favorite.  Ofcourse, all greens have their characteristic flavour & taste and when we add the right ingredients, we can bring out the real flavours of any green!

Here we go for the recipe!

Ingredients:

• Mulai keerai (chopped) - 2 cups
• Moong dhal     - ¾ cup
• Turmeric powder – a pinch
• Shallots            (chopped) - 8 Nos.
• Green chillies(slitted) – 2 Nos.
• Tomato            (chopped) – 1 No.
• Scraped coconut – 1 tbsp
• Salt to taste

For seasoning:

• Mustard – 1 tsp
• Cumin seeds (Jeera) -1 tsp
• Red chilli – 1 No.
• Asafoetida | Hing – a pinch
• Oil – 1 tsp

Method:

1. Clean, wash and finely chop mulai keerai.
2. Cook the moong dhal with turmeric powder  and water until very soft.
3. Pour oil in a kadai and season with the items given “For seasoning”.
4. Then add onion, green chillies  and tomato, sauté for a minute. Now add mulai keerai and mix everything and cook in simmer for about 3 minutes till the greens shrink to half the initial amount.
5. Then add cooked moong dhal along with ¼ cup of water and mix well. Cook the greens with a lid covered for 5 minutes.
6. When the greens get done, add coconut gratings and required salt, mix everything and cook for a minute.

Your tasty, healthy mulai keerai paasi paruppu kootu is ready!! This can  be mixed with rice along with a drop of ghee or can be taken as side dish for kara kuzhambu, Meenkuzhambu or for rasam. Today I served this kootu with Vendaikkai Puli Kuzhambu!

Note:

• You can use the stem if it is tender otherwise use only the greens.
• Carefully add water while cooking greens with dhal to get kootu consistency .

Tags: Greens Recipes, Kootu recipes, Mulai keerai Moon dhal kootu recipe, Amaranth leaves kootu, Amaranth leaves recipe, Thotakura Kootu recipe, Mulai keerai paasi paruppu kootu, Mulai keerai kootu with moon dhal, Keerai Recipes, Side dish for rice, Healthy side dish with greens, Diabetic recipes

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Chow Chow Kootu | Chayote Moong Dhal Kootu | Seemai Kathirikai Kootu

Chow Chow  Siru Paruppu Kootu | Chayote  Kootu | Seemai Kathirikai Kootu is a famous South Indian side dish which is usually made for steamed rice. The vegetable has many names and popularly known as ‘Chow chow” or “Seemai kathirikai ” in Tamil Nadu. It is called Chayote squash in English and find a place in many recipes world over.

Today’s recipe, chow chow kootu is a simple kootu made with siru paruppu | Moong dhal | Payatham paruppu. It can even be fed to babies after completing a year and those who are convalescent.

Ingredients:

• Chow chow     - 1 No.
• Moong dhal     - 75 ml
• Turmeric powder – a pinch
• Shallots (chopped) - 5 Nos.
• Tomato (chopped) – 1 No.
• Salt to taste

To grind:

• Scraped coconut – 2 tbsp
• Green chilli – 1 No.
• Cumin seeds (Jeera) -1/2  tsp

For seasoning:

• Mustard – 1 tsp
• Cumin seeds (Jeera) -1 tsp
• Curry leaves - few
• Oil – 1 tsp

Method:

1. Peel the skin from the vegetable and dice it into small cubes.
2. Cook the moong dhal with turmeric powder  and water until very soft.
3. In the mean time, grind the ingredients given for grinding coarsely by adding little water and keep it aside.
4. Add the diced chow chow to the cooked moong dhal, add ¼ cup water and close with a lid till the vegetable gets cooked well. When it is done, add required salt and the ground paste and stir well.
5. Pour oil in a kadai and season with the items given “For seasoning”.
6. Then add onions  and tomato, sauté for a minute and transfer the seasoning over the kootu.  Allow it to stand for 5 minutes and switch off.

Your healthy chow chow moong dhal kootu is ready!!

This can  be had as an accompaniment for steamed rice with  kara kuzhambu, Meen kuzhambu or for rasam or can be mixed with rice with a drop of ghee!

Note:

• Carefully add water at step(4) while cooking  chayote with dhal to get kootu consistency .

Tags: South Indian style chow chow kootu recipe, chow chow with moong dhal kootu, chow chow siruparuppu kootu recipe, chow chow payatham paruppu kootu, seema vangaya kootu recipe, seema kathirikai kootu, healthy vegetable kootu recipes

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Peerkangai Kootu (Ridge Gourd Kootu)

Preparation time :10 minutes     

Cooking time : 15 minutes

Serves 4 

Difficulty :  Easy

Ridge gourd is known as Peerkangai in Tamil and it has high dietary fibre. It is a diabetic friendly vegetable and also  helps in aiding weight loss. It has high beta carotene, zinc, iron and  magnesium. So it is better to include in your weekly diet. When peerkangai combined with dhal gives many health benefits and I can term it as a “Bachelor recipe” because this one dish gives all vitamins, proteins, etc essential for day to day life. It serves multi purpose, i.e. it can be served either for mixing with rice or as a side dish for rice & rasam/ kuzhambu/curd or for chappathi too.

Peerkangai kootu is very easy to prepare and delicious too. This can be prepared with any dhal. Using moong dhal will not require too many preparations.

Ingredients:

• Ridge gourd     - 1 No. (Medium size)
• Moong dhal     - 75 ml
• Turmeric powder – a pinch
• Red chilli powder – ¼ tsp
• Shallots            (chopped) - 5 Nos.
• Green chillies(slitted) – 2 Nos.
• Tomato            (chopped) – 1 No.
• Scraped coconut – 1 tbsp
• Salt to taste

For seasoning:

• Mustard – 1 tsp
• Cumin seeds (Jeera) -1 tsp
• Curry leaves - few
• Oil – 1 tsp

Method:

Wash , remove the skin of the ridge gourd and cut into small cubes.  Cook the moong dhal with turmeric powder  and water until very soft.  Pour oil in a kadai and season with the items given for seasoning. Then add onion, green chillies  and tomato, sauté for a minute. Now add ridge gourd pieces and sauté for a minute, then add cooked moong dhal and red chilli powder and mix well. Cook the vegetable with a lid covered for 5 minutes. Now add coconut and required salt, mix everything and cook for a minute. Your

peerkangai kootu is ready to be served!!

As I already told, this tastes great when it is mixed with hot rice with a few drops of ghee. Bachelors, you can have this hot rice with pickle or chips and I assure you of a heavenly meal, Try it!

This can be taken as a side dish for kara kuzhambu, Meenkuzhambu or for rasam.

Note:

Depending on the usage of this dish i.e. main/side dish, you can adjust the spice level with the addition of chilli powder. The measurements I have given will be mild enough to take it as side dish.

Tags: Rodge gourd kootu, Restaurant style ridge gourd kootu recipe, Peerkangai kootu, Peerkangai Kootu South Indian recipe, Kootu with ridge gourd, Ridge gourd paasi paruppu kootu, Peerkangai Paasi paruppu kootu, Ridge gourd Green moong dhal kootu

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Palak Keerai Kootu | Dhal Spinach

Preparation time :5 minutes     

Cooking time : 15 minutes

Serves 4 

Difficulty :  Easy

Palak keerai or pasalai keerai or  spinach is rich in all essential nutrients, vitamins and minerals.  I remember this cartoon show my son used to watch - the “Popeye Show” in which Popeye got instant energy on eating this spinach, it may be true!!!  I used to tell the story of Popeye to my son (it was very famous cartoon that time) while watching the cartoon and I never faced problem of my son eating spinach.

Normally greens take a lot of time to clean, so we used to quit many greens fearing about the cleaning task. But while using spinach, there is absolutely no work !! We could make this greens ready while dhal gets cooked. Also it gives a nice green colour which I love the most. Many of my friends & colleagues used to say on eating this kootu “Romba nalla irukku”. So I want to post this recipe first in the Greens category.

Ingredients:

• Palak keerai     - 1 bunch
• Moong dhal     - 75 ml
• Turmeric powder – a pinch
• Shallots            (chopped) - 5 Nos.
• Green chillies(slitted) – 2 Nos.
• Tomato            (chopped) – 1 No.
• Scraped coconut – 1 tbsp
• Salt to taste

For seasoning:

• Mustard – 1 tsp
• Cumin seeds (Jeera) -1 tsp
• Oil – 1 tsp

Method:

Clean, wash and finely chop palak. Cook the moong dhal with turmeric powder  and water until very soft.  Pour oil in a kadai and season with the items given for seasoning. Then add onion, green chillies  and tomato, sauté for a minute. Now add palak and give a stir, then add cooked moong dhal, mix well. Cook the greens with a lid covered for 5 minutes. Now add coconut and required salt, mix everything and cook for a minute. Your lovely green coloured palak kootu is ready!!

This can serve dual purpose i.e. either it can be mixed with rice along with a drop of ghee or can be taken as side dish for kara kuzhambu, Meen kuzhambu or for rasam.

Note:

Carefully add water while cooking palak with dhal to get kootu consistency .

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