traditional food recipes

Mulakeerai kootu is a traditional South Indian dish made with amaranth leaves and lentils. It's a nutritious and delicious stew that can be enjoyed with rice or chapati.

Here's a recipe to make Mulakeerai kootu:

Ingredients:

1 bunch of amaranth leaves, washed and chopped

1/2 cup toor dal (split pigeon peas)

1 onion, chopped

2 garlic cloves, minced

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp turmeric powder

1 tsp red chili powder

Salt to taste

2 tbsp oil

For coconut paste:

1/2 cup grated coconut

1 tsp cumin seeds

2 green chilies

1/4 cup water

Instructions:

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

Pressure cook the toor dal with 2 cups of water, turmeric powder, and salt until it becomes soft.

Heat oil in a pan and add cumin seeds, mustard seeds, and let them splutter.

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

Add chopped amaranth leaves and sauté for 3-4 minutes.

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

Add red chili powder and salt to taste.

Cook for 5-6 minutes until the amaranth leaves are cooked.

Meanwhile, blend the grated coconut, cumin seeds, green chilies, and water into a smooth paste.

Add the coconut paste to the pan and mix well.

Cook for 2-3 minutes until the kootu comes to a boil.

Serve hot with rice or chapati.

Enjoy your delicious Mulakeerai kootu!

Keerai paruppu poondu kootu is a delicious South Indian dish that combines spinach, lentils, and garlic in a flavorful stew. Here's a recipe to make this dish:

Ingredients:

1 cup chopped spinach (fresh or frozen)

1/2 cup toor dal (split pigeon peas)

1/2 tsp turmeric powder

1/2 tsp cumin seeds

1/2 tsp mustard seeds

4-5 garlic cloves, chopped

1-2 dried red chilies

1 tbsp oil

salt to taste

For the coconut paste:

1/2 cup grated coconut

1 tsp cumin seeds

2-3 green chilies

1/4 cup water

Instructions:

Rinse the toor dal in cold water and soak it for 30 minutes.

Pressure cook the toor dal with turmeric powder and enough water for 3-4 whistles, or until it is cooked and soft.

In a pan, heat oil and add cumin seeds, mustard seeds, chopped garlic, and dried red chilies.

Once the mustard seeds start to splutter, add the chopped spinach and sauté until it wilts.

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

Add salt to taste and let the mixture simmer for 5-6 minutes.

Meanwhile, grind the grated coconut, cumin seeds, and green chilies into a fine paste using a blender or food processor. Add water as needed.

Add the coconut paste to the pan and mix well.

Let the kootu simmer for another 2-3 minutes.

Serve hot with steamed rice or roti.

Enjoy your delicious Keerai paruppu poondu kootu!

Vaazhai thandu kootu or Plantain stem curd stew is a South Indian dish that is made using the stem of the banana plant. The banana stem is known for its high nutritional value and is a good source of fiber. This dish is usually served as a side dish with rice.

Here is a simple recipe to make Vaazhai thandu kootu:

Ingredients:

1 cup chopped banana stem

1 cup curd

1/2 cup grated coconut

1 tsp cumin seeds

2 green chillies

1/2 tsp turmeric powder

Salt to taste

1 tbsp oil

1 tsp mustard seeds

A few curry leaves

1 dry red chilli

Instructions:

Clean and chop the banana stem into small pieces and keep it in water with a little bit of turmeric powder to prevent it from turning brown.

In a mixer grinder, grind the grated coconut, cumin seeds, and green chillies to a fine paste.

In a pan, heat oil and add mustard seeds. Once they start spluttering, add the curry leaves and dry red chilli.

Add the chopped banana stem and turmeric powder to the pan and mix well. Cook for 5-7 minutes or until the stem is tender.

Add the ground coconut paste to the pan and mix well. Cook for another 2-3 minutes.

Turn off the heat and let the mixture cool down for a few minutes.

Add curd and salt to the mixture and mix well.

Serve the Vaazhai thandu kootu with hot steamed rice.

Enjoy your delicious and healthy Vaazhai thandu kootu!

Sorakkaai kootu, also known as bottle gourd stew, is a popular South Indian dish that is made with bottle gourd, lentils, and a flavorful blend of spices. Here's a recipe to make it:

Ingredients:

1 medium-sized bottle gourd (sorakkaai), peeled and chopped into small pieces

1/2 cup toor dal (pigeon pea lentils)

1/2 tsp turmeric powder

Salt to taste

2 tbsp oil

1 tsp mustard seeds

1 tsp cumin seeds

2-3 dried red chilies

1 onion, chopped

1 tomato, chopped

1 tsp ginger-garlic paste

1/2 tsp red chili powder

1/2 tsp coriander powder

1/2 tsp cumin powder

A handful of curry leaves

1 tbsp grated coconut (optional)

Instructions:

Wash the toor dal and pressure cook it with 2 cups of water, turmeric powder, and salt until soft and mushy.

In a separate pan, heat oil and add mustard seeds, cumin seeds, and dried red chilies. Let them splutter.

Add chopped onions and sauté until translucent.

Add chopped tomatoes and ginger-garlic paste. Sauté until the tomatoes are soft and mushy.

Add the chopped bottle gourd and mix well. Cook for a few minutes.

Add red chili powder, coriander powder, cumin powder, and salt. Mix well.

Add the cooked toor dal and mix everything together.

Add some water to adjust the consistency and bring it to a boil.

Add curry leaves and grated coconut (if using) and mix well.

Cover the pan and let it simmer for 5-10 minutes until the bottle gourd is cooked and the flavors are well blended.

Serve hot with rice or roti.

Enjoy your delicious sorakkaai kootu!