Poosanikaai mor kootu, Pachai Payaru Kootu , Muttakose Kootu , Mor Keerai Kootu

Poosanikaai mor kootu, also known as ash gourd curd stew, is a popular South Indian dish that is often served as a side dish with rice. Here's a recipe for you to try:

Ingredients:

1 small ash gourd, peeled and chopped

1 cup yogurt (curd)

1/4 tsp turmeric powder

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1 tsp grated ginger

1 green chili, chopped

1 sprig curry leaves

2 tbsp oil

Salt to taste

Instructions:

In a pan, heat oil over medium heat.

Add the cumin seeds and mustard seeds and let them splutter.

Add the chopped ash gourd and sauté for a few minutes.

Add turmeric powder, grated ginger, chopped green chili, and curry leaves. Mix well.

Add enough water to cover the ash gourd and let it cook for 10-12 minutes or until the ash gourd is soft and cooked.

In a separate bowl, whisk the yogurt until smooth.

Once the ash gourd is cooked, add salt to taste and mix well.

Turn off the heat and add the whisked yogurt to the ash gourd mixture. Mix well.

Heat the pan again on low heat for a minute or two. Do not let it boil.

Serve hot with rice.

Enjoy your delicious Poosanikaai mor kootu!

Pachai Payaru Kootu or Moong Bean Stew is a traditional South Indian dish made with moong beans, coconut, and a blend of flavorful spices. Here's a recipe for Pachai Payaru Kootu:

Ingredients:

1 cup moong beans (Pachai Payaru)

1/2 cup grated coconut

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon urad dal

1 onion, chopped

1 tomato, chopped

2-3 green chilies, chopped

1 teaspoon turmeric powder

1 teaspoon red chili powder

Salt to taste

1 tablespoon oil

1 sprig curry leaves

Coriander leaves for garnishing

Instructions:

Rinse the moong beans thoroughly and soak them in water for at least an hour.

Pressure cook the moong beans with 2 cups of water for about 2-3 whistles or until they are soft and well cooked. Keep it aside.

In a mixer grinder, blend the grated coconut, cumin seeds, and green chilies together to a fine paste.

In a pan, heat oil and add mustard seeds and urad dal. Let them splutter.

Add chopped onions and sauté till they turn translucent.

Add chopped tomatoes and cook until they are soft and mushy.

Add the turmeric powder, red chili powder, and salt to taste. Mix well.

Add the coconut paste and stir for a few minutes.

Add the cooked moong beans to the pan and mix well.

Add some water to adjust the consistency of the stew.

Bring it to a boil and then simmer for 5-10 minutes on low heat.

Add curry leaves and coriander leaves for garnishing.

Serve hot with rice or roti.

Enjoy your delicious and healthy Pachai Payaru Kootu!

Muttakose Kootu is a popular South Indian dish that features cabbage and lentils cooked together in a flavorful stew. Here is a simple recipe for making this delicious and nutritious dish:

Ingredients:

2 cups finely chopped cabbage

1/2 cup moong dal (split yellow lentils)

2 tbsp coconut oil

1 tsp mustard seeds

1 tsp cumin seeds

1-2 dried red chillies

1/4 tsp asafoetida powder

1 sprig curry leaves

1/2 tsp turmeric powder

1 tsp sambar powder (optional)

Salt to taste

1 tbsp chopped coriander leaves

Instructions:

Wash the moong dal and cook it in a pressure cooker with 2 cups of water until soft and mushy. Set aside.

Heat coconut oil in a pan and add mustard seeds, cumin seeds, and dried red chillies. Let them splutter.

Add asafoetida powder, curry leaves, and chopped cabbage. Saute for 2-3 minutes.

Add turmeric powder, sambar powder (optional), and salt. Mix well.

Add cooked moong dal to the pan and mix everything well. Add water to adjust the consistency.

Cook for 5-10 minutes on medium heat until the cabbage is cooked through and the flavors are well combined.

Garnish with chopped coriander leaves and serve hot with rice or chapati.

Enjoy your delicious and healthy Muttakose Kootu!

Mor Keerai Kootu is a delicious and healthy South Indian recipe made with spinach, lentils, and buttermilk. Here's a simple recipe to make Mor Keerai Kootu:

Ingredients:

1 bunch of spinach leaves, chopped

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

2 cups of buttermilk

1 tsp of mustard seeds

1 tsp of cumin seeds

2-3 dried red chillies

A pinch of asafoetida

1 tbsp of oil

Salt to taste

Instructions:

Wash and soak the moong dal in water for 10-15 minutes.

In a pressure cooker, cook the moong dal with 1.5 cups of water for 2-3 whistles.

Once the pressure has released, open the cooker and mash the dal lightly with a spoon.

Add chopped spinach to the cooked dal and mix well.

Add buttermilk to the dal-spinach mixture and mix well.

Heat oil in a pan and add mustard seeds to it.

Once the mustard seeds start to splutter, add cumin seeds, dried red chillies, and asafoetida to the pan.

Pour the tempering over the spinach-dal-buttermilk mixture and mix well.

Add salt to taste and mix again.

Serve hot with rice or roti.

Your Mor Keerai Kootu is ready to serve! Enjoy the delicious and healthy stew.

Kathrikkai rasavaangi, also known as eggplant lentil stew, is a popular South Indian dish that is made with eggplant, lentils, and a flavorful blend of spices. Here is a recipe to make this delicious dish:

Ingredients:

1 cup toor dal (split pigeon peas)

1 large eggplant, cut into cubes

1 onion, chopped

2-3 garlic cloves, chopped

1-2 green chilies, chopped

1 tsp mustard seeds

1 tsp cumin seeds

1/4 tsp turmeric powder

1 tsp coriander powder

1/2 tsp red chili powder

1 tsp tamarind paste

Salt to taste

2 tbsp oil

Fresh coriander leaves, chopped for garnish

Directions:

Rinse the toor dal and soak it in water for 30 minutes. After soaking, drain the water and cook the dal in a pressure cooker with 2 cups of water and a pinch of salt until it's soft and mushy.

Heat oil in a large pan or kadhai over medium heat. Add mustard seeds and cumin seeds and let them splutter.

Add chopped onions, garlic, and green chilies and sauté until the onions become soft and translucent.

Add the chopped eggplant and mix well. Cover the pan and let it cook for 5-7 minutes.

Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.

Add the cooked toor dal, tamarind paste, and 1 cup of water to the pan. Mix everything together and let it simmer for 10-15 minutes until the eggplant is completely cooked.

Garnish with fresh coriander leaves and serve hot with steamed rice.

Enjoy your delicious kathrikkai rasavaangi!