food dishes

Thakkali kai kootu is a traditional South Indian dish that is made with green tomatoes and lentils. Here's a recipe for making thakkali kai kootu:

Ingredients:

2 cups of chopped green tomatoes

1/2 cup of moong dal (split yellow lentils)

1 teaspoon of turmeric powder

1 teaspoon of cumin seeds

1 teaspoon of mustard seeds

2 tablespoons of grated coconut

2 dried red chillies

1 tablespoon of oil

Salt to taste

Water as needed

Instructions:

Rinse the moong dal in cold water until the water runs clear. Soak the dal in water for 30 minutes.

In a pressure cooker, add the soaked dal, chopped green tomatoes, turmeric powder, and salt to taste. Add enough water to cover the dal and tomatoes. Cook on high heat for 4-5 whistles, or until the dal is cooked and the tomatoes are soft.

Once the pressure is released, open the lid and mash the dal and tomato mixture with a spoon or a potato masher.

In a separate pan, heat oil over medium heat. Add cumin seeds and mustard seeds and let them splutter.

Add dried red chillies and grated coconut and sauté for a minute.

Add the mashed dal and tomato mixture to the pan and mix well.

Add water to the pan to adjust the consistency of the kootu. Let it simmer for 2-3 minutes.

Serve hot with rice or chapati.

Enjoy your delicious thakkali kai kootu!

Chow chow kootu, also known as chayote squash stew, is a traditional South Indian dish that is typically made with chayote squash, lentils, coconut, and spices. Here is a recipe for making chow chow kootu:

Ingredients:

1 chayote squash (peeled and chopped into cubes)

1/2 cup moong dal (split yellow lentils)

1/2 cup grated coconut

2 green chilies (chopped)

1 tsp cumin seeds

1 tsp mustard seeds

1/4 tsp turmeric powder

A pinch of asafoetida (hing)

Salt to taste

Curry leaves

1 tbsp oil

Instructions:

Rinse the moong dal and pressure cook it with 2 cups of water for 3-4 whistles or until it is cooked well.

In a pan, heat oil and add mustard seeds. Once they start spluttering, add cumin seeds, green chilies, and curry leaves.

Add chopped chayote squash, turmeric powder, asafoetida, and salt. Mix well and cook for 5-6 minutes.

Add the cooked moong dal to the pan and mix well. Let it simmer for 5-6 minutes.

Grind the grated coconut in a blender with a little water to make a smooth paste.

Add the coconut paste to the pan and mix well. Let it simmer for 2-3 minutes.

Chow chow kootu is now ready to serve with hot rice or chapatis.

Manathakkali keerai kootu is a traditional South Indian dish made with black nightshade leaves (manathakkali keerai) and lentils (usually toor dal). Here's a simple recipe for making this dish:

Ingredients:

2 cups chopped manathakkali keerai (black nightshade leaves)

1/2 cup toor dal (split pigeon peas)

1/2 tsp turmeric powder

1/2 tsp red chilli powder

Salt to taste

1 tbsp oil

1 tsp mustard seeds

1 tsp cumin seeds

2-3 dry red chillies

1/4 cup grated coconut

Instructions:

Rinse the toor dal in water and pressure cook it with 2 cups of water, turmeric powder, and red chilli powder for 3-4 whistles, or until the dal is cooked and soft.

Heat oil in a pan and add mustard seeds. When the mustard seeds start to splutter, add cumin seeds and dry red chillies.

Add the chopped manathakkali keerai to the pan and stir well. Cook for a few minutes until the leaves wilt.

Add the cooked toor dal to the pan and mix well. Add salt to taste.

Let the kootu simmer for a few minutes until it thickens. Add grated coconut and mix well.

Serve hot with rice or roti.

Enjoy your delicious and healthy Manathakkali keerai kootu!

Poosanikkai kootu is a delicious South Indian stew made with yellow pumpkin, lentils, and coconut. Here's a recipe for you:

Ingredients:

2 cups yellow pumpkin (diced)

1/2 cup split yellow moong dal (lentils)

1/2 cup grated coconut

1/2 tsp cumin seeds

1/2 tsp turmeric powder

Salt to taste

For tempering:

2 tsp coconut oil

1/2 tsp mustard seeds

1/2 tsp urad dal

1-2 dried red chilies

A few curry leaves

Instructions:

Wash the lentils in water and soak for about 30 minutes.

In a pressure cooker or a pot, cook the lentils with 2 cups of water, turmeric powder, and salt. Cook for about 4-5 whistles (or until the lentils are cooked and soft).

In a blender, grind the grated coconut and cumin seeds with a little water to a smooth paste.

Add the diced pumpkin to the cooked lentils and cook for another 5-7 minutes until the pumpkin is cooked.

Add the coconut-cumin paste to the cooked pumpkin and lentils and mix well. Let it simmer for 2-3 minutes.

In a small pan, heat coconut oil and add mustard seeds. When the seeds start spluttering, add urad dal, dried red chilies, and curry leaves. Fry until the urad dal turns golden brown.

Add the tempering to the stew and mix well.

Serve hot with rice or chapati.

Enjoy your delicious Poosanikkai kootu!

Kothavarangaai kootu, also known as cluster beans stew, is a traditional South Indian dish that is usually served as a side dish with rice. Here's a simple recipe to make it:

Ingredients:

1 cup chopped cluster beans

1/2 cup moong dal (split green gram)

1/2 cup grated coconut

1 tsp cumin seeds

1/2 tsp turmeric powder

2-3 green chilies, slit

Salt to taste

For tempering:

1 tbsp oil

1 tsp mustard seeds

1 tsp urad dal (split black gram)

1-2 dry red chilies

A few curry leaves

Instructions:

Wash and soak moong dal in water for 15-20 minutes.

Pressure cook the moong dal with 1 1/2 cups of water, turmeric powder, and slit green chilies for 2-3 whistles or until the dal is cooked well.

In a blender, grind the grated coconut and cumin seeds into a smooth paste by adding a little water.

Boil the chopped cluster beans in water for 10-12 minutes or until they are tender. Drain the water and keep aside.

Add the cooked cluster beans to the cooked moong dal and mix well.

Add salt to taste and let it simmer for 5-6 minutes on low flame.

Add the coconut-cumin paste and mix well.

In a separate pan, heat oil and add mustard seeds. Once the seeds splutter, add urad dal, dry red chilies, and curry leaves. Fry until the dal turns golden brown.

Pour the tempering over the kootu and mix well.

Serve hot with rice.

Enjoy your Kothavarangaai kootu!