traditional food recipes

Vaazhaipoo kootu, also known as plantain flower stew, is a delicious South Indian dish made with plantain or banana flower, lentils, coconut and spices. Here's a recipe for making Vaazhaipoo kootu:

Ingredients:

1 plantain flower (vaazhaipoo), cleaned and chopped

1/2 cup moong dal (split yellow lentils)

1/2 tsp turmeric powder

1 tsp cumin seeds

1 tsp mustard seeds

2 dry red chillies

1/2 cup grated coconut

1 tbsp oil

Salt to taste

Coriander leaves for garnish

Instructions:

Soak the moong dal in water for 30 minutes.

In a pressure cooker, add the chopped plantain flower, soaked moong dal, turmeric powder and salt. Add 1 1/2 cups of water and pressure cook for 3 whistles.

Once the pressure releases, open the cooker and keep it aside.

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

Add the cooked plantain flower and dal mixture to the pan and mix well.

Add grated coconut and mix again.

Cook for another 5 minutes on low flame.

Garnish with coriander leaves and serve hot with rice.

Enjoy your delicious Vaazhaipoo kootu!

Pappalikkaai kootu or raw papaya stew is a traditional South Indian dish that is easy to prepare and packed with flavor. Here's a recipe for you to try:

Ingredients:

1 medium-sized raw papaya, peeled, seeded, and cubed

1 cup moong dal (split yellow lentils)

1 teaspoon turmeric powder

Salt to taste

2 cups water

1 tablespoon oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 dry red chili, broken into pieces

2 green chilies, slit

A few curry leaves

1/2 cup grated coconut

1/4 cup chopped coriander leaves

Instructions:

Wash the moong dal and add it to a pressure cooker along with the cubed raw papaya, turmeric powder, salt, and water. Cook for 3-4 whistles or until the dal is soft.

Once the pressure has released, open the cooker and mash the dal and papaya using a ladle or a hand blender. Set aside.

In a pan, heat oil and add mustard seeds. Once they start to splutter, add cumin seeds, dry red chili, green chilies, and curry leaves. Sauté for a few seconds.

Add the mashed dal and papaya mixture to the pan and stir well. Add grated coconut and mix well.

Cook the mixture on medium flame for 5-7 minutes or until it reaches a stew-like consistency.

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

Palakkaai kootu, also known as raw jackfruit stew, is a popular South Indian dish that is made with raw jackfruit and a blend of spices. Here's a recipe to make it:

Ingredients:

1 cup raw jackfruit, chopped

1/2 cup moong dal

1 onion, chopped

2 garlic cloves, minced

1 tomato, chopped

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp turmeric powder

1 tsp coriander powder

1/2 tsp red chili powder

Salt, to taste

2 tbsp oil

2 cups water

Instructions:

Rinse the moong dal and soak it in water for about 30 minutes.

In a pressure cooker, add the chopped raw jackfruit, soaked moong dal, and 2 cups of water. Pressure cook for about 4 whistles.

Heat oil in a pan and add mustard seeds and cumin seeds. Allow them to splutter.

Add chopped onions and garlic and sauté till the onions become translucent.

Add chopped tomatoes and cook till they become soft.

Add turmeric powder, coriander powder, and red chili powder to the pan and mix well.

Add the cooked jackfruit and moong dal to the pan and mix well.

Add salt to taste and mix well.

Allow the mixture to simmer for a few minutes until the flavors are well blended.

Serve hot with rice or roti.

Enjoy your delicious Palakkaai kootu/Raw Jackfruit stew!

Pala pazha Paayasam, also known as Jackfruit pudding, is a delicious South Indian dessert made with ripe jackfruit, milk, and sugar. Here is a simple recipe to make Pala pazha Paayasam at home:

Ingredients:

1 cup chopped ripe jackfruit

1 cup milk

1/2 cup water

1/4 cup sugar

1/4 cup condensed milk

2 tbsp ghee

1/4 tsp cardamom powder

A handful of cashews and raisins

Instructions:

In a heavy-bottomed pan, heat ghee and roast cashews and raisins till golden brown. Remove and set aside.

In the same pan, add chopped jackfruit and sauté for a few minutes until it softens.

Add water and cook for 5-10 minutes until the jackfruit is fully cooked and soft.

Mash the jackfruit with a spatula or a potato masher until it becomes a paste.

Add milk and sugar to the pan and bring it to a boil.

Lower the heat and let it simmer for 5-7 minutes until the mixture thickens.

Add condensed milk, cardamom powder, and the roasted cashews and raisins to the pan.

Stir well and cook for another 5-7 minutes until the mixture thickens to a pudding consistency.

Remove from heat and let it cool down to room temperature.

Serve chilled or at room temperature.

Enjoy your delicious Pala pazha Paayasam/Jackfruit pudding