traditional dish

Avarakkai kootu, also known as broad beans lentil stew, is a traditional South Indian dish that is both nutritious and delicious. Here's a simple recipe to make this dish:

Ingredients:

1 cup chopped avarakkai (broad beans)

1/2 cup toor dal (split pigeon peas)

1/2 tsp turmeric powder

Salt to taste

Water as needed

For seasoning: 1 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1-2 dried red chillies, a pinch of asafoetida, and a few curry leaves

For garnish: Chopped coriander leaves

Instructions:

Wash and soak the toor dal in water for about 30 minutes.

In a pressure cooker or a deep pan, cook the dal along with the chopped avarakkai, turmeric powder, and enough water (about 2 cups) until the dal is cooked well and the avarakkai is soft.

Once cooked, mash the dal and avarakkai well using a spoon or a masher.

Add salt to taste and mix well.

In a separate pan, heat oil and add mustard seeds. Once they start spluttering, add cumin seeds, dried red chillies, asafoetida, and curry leaves. Fry for a few seconds.

Add the seasoning to the mashed dal and avarakkai mixture and mix well.

Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

Enjoy your nutritious and delicious avarakkai kootu!

Kathrikka Kootu, also known as Brinjal stew, is a popular South Indian dish that is made with brinjal (eggplant) and lentils. Here's a simple recipe to make this delicious dish:

Ingredients:

2 cups chopped brinjal (eggplant)

1/2 cup toor dal (split pigeon peas)

1 tsp cumin seeds

1 tsp mustard seeds

1/2 tsp turmeric powder

2 dried red chillies

2 tbsp grated coconut

Salt to taste

1 tbsp oil

For tempering:

1 tsp oil

1 tsp mustard seeds

1/2 tsp urad dal (split black gram)

A few curry leaves

Instructions:

Rinse the toor dal and pressure cook it with 1 1/2 cups of water and turmeric powder for 4-5 whistles or until the dal is soft and mushy.

Heat oil in a pan and add cumin seeds, mustard seeds, and dried red chillies. Saute for a few seconds.

Add the chopped brinjal and salt. Mix well and cook for 5-7 minutes or until the brinjal is soft and cooked.

Add the cooked toor dal and mix well. Cook for another 5-7 minutes.

Grind the grated coconut with a little water to a smooth paste and add it to the pan. Mix well and cook for 2-3 minutes.

For tempering, heat oil in a small pan and add mustard seeds, urad dal, and curry leaves. Saute until the mustard seeds crackle and the urad dal turns golden brown.

Add the tempering to the kootu and mix well.

Serve hot with steamed rice or roti.

Enjoy your delicious Kathrikka Kootu!

Sutta kathirkkai gotsu or burnt brinjal stew is a popular South Indian dish that is commonly served with idli, dosa, or rice. Here's a simple recipe to make it:

Ingredients:

1 large brinjal (eggplant/aubergine)

1 onion, chopped

2-3 garlic cloves, minced

2-3 green chilies, chopped

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

A pinch of asafoetida (hing)

1 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon red chili powder (optional)

Salt to taste

1 tablespoon oil

Coriander leaves for garnishing

Instructions:

Roast the brinjal over a gas flame or on a hot griddle, turning it occasionally until the skin is charred and the flesh is soft. Allow it to cool, then peel off the skin and mash the flesh well.

In a pan, heat oil and add mustard seeds. Once the mustard seeds start spluttering, add cumin seeds, hing, and chopped onions. Saute until the onions turn translucent.

Add minced garlic and chopped green chilies. Saute for a few seconds until the garlic is fragrant.

Add turmeric powder, coriander powder, and red chili powder (if using). Mix well.

Add the mashed brinjal and salt to taste. Mix well and cook for a few minutes until the mixture thickens.

Add water as per the desired consistency and let the gotsu boil for a few minutes.

Garnish with coriander leaves and serve hot with idli, dosa, or rice.

Enjoy your delicious and flavorful sutta kathirkkai gotsu!