ASH GOURD KOOTU

Whenever a south indian menu comes to mind and I have to make a full fledged tamil cuisine,I don’t forget making this kootu.It is juicy,spicy and tastes awesome with any rice and gravy.The coconut imparts a special taste to the ash gourd and with crispy dal temperings tastes even good.I make this during any get togethers and every time is enjoyed and liked by all.You can have this with rasam and rice too,it also tastes nice.Try this simple humble kootu and let me know..

INGREDIENTS

Ash Gourd	250 gms
Moong Dal	1/4 cup
Salt	to taste
Turmeric Powder	1/4 tsp
Mustard	1/2 tsp
Channa Dal	1/2 tsp
Asafoetida	1/4 tsp
Red Chilli	2
Curry Leaves	a sprig

TO GRIND

Coconut(grated)	3 tsp
Jeera/Cumin	1/2 tsp
Red Chilli	1

 

 

HOW TO MAKE

• Chop ash gourd in cubes.Cook  moong dal in water.

• Once moong dal is cooked add ash goud and turmeric.

• Meanwhile add in a blender the ingredients given in the to grind table.Grind well by adding a little water.

• The ash gourd must have turned mushy by now.Add the ground paste to the ash gourd.

• Cook till raw smell goes away.Temper in oil mustard,channa dal,asafoetida and red chilli and pour in the temperings to ash gourd mixture.

• Ash Gourd Kootu is ready.Serve with rice and gravy.

Notes

• You can make the saw kootu with chayote and snake gourd.
• Add green chilli for more spicyness.

Read How to Cook

MOR KEERAI

 

Mor keerai is a yogurt based gravy with ground spices and spinach.It tastes great with any variety rice or with simple rasam  as well.I have one recipe of keeri masiyal in my blog which is a simple mashed spinach with coconut.This one is an authentic recipe and forms as a regular feature in our household.Spinach has high iron  content and is good for people who are anemic.I made long time back but couldn’t post it.Now I remembered this today  and thought to post this in my blog.You can make this with palk too,but mulai keerai tastes best.See below the recipe of this simple gravy and let me know..

INGREDIENTS

Spinach(palak or mulai keerai)	1 bunch
Channa Dal	3 tsp
Tur Dal	3 tsp
Red Chilli	3
Jeera/Cumin	1 tsp
Grated Coconut	3 tsp
Sour Curd	1/2 cup
Salt	to taste
Asafoetida	a pinch
Mustard	1/2 tsp
Coconut Oil	1/2 tsp
Curry Leaves	a sprig

HOW TO MAKE

• Wash carefully spinach leaves without any mud.Chop them finely and adding salt cook till they are soft.Meanwhile soak channa dal,tur dal and red chillies in water.

• Put channa dal,tur dal.grated coconut,jeera and red chillies in a blender.Grind nicely.Add it to the spinach mixture.

• Cook till the spinach blends well with the ground paste.Add sour curd and mix well.

• When it reaches a thick consistency temper in coconut oil mustard seeds,asafoetida and curry leaves.Pour in the temperings to the spinach gravy.

• Mor Keerai is served.You can have it with any rice variety or simple rasam.

Notes

• If you are in a hurry instead of soaking dals,you can add 2 tsp of gram flour/besan and proceed the same way.
• Wash well the spinach leaves.
• Coconut oil imparts a nice aroma,so don’t avoid it.

Read How to Cook

AVIYAL

Aviyal is a dish that is so much common  made in Tamil Nadu,Kerala and Udipi cuisines and is a beutiful blend of mixed vegetables in coconut and yogurt gravy.This one is an essential in the famous Onam Sadya recipes.We all make this at home and no exception.All like it a home and i make this for the sunday brunch so that all can enjoy this at leisure.The version of making this differs at each home,but this is how we make it and is simply yummy and creamy.Check this exiting recipe and surprise your family this sunday.

 

INGREDIENTS

Mixed vegetables(carrot,raw banana,french beans,chow chow,drumstick,potato)	1 cup
Salt	to taste
Curry leaves	a sprig
Curd	2 tsp

 

TO GRIND

Coconut grated	1/2 cup
Green chillies	3
Cumin/Jeera	1/2 tsp

 

TO TEMPER

Mustard seeds	1/2 tsp
Coconut oil	1 tsp
Curry leaves	a few

 

HOW TO MAKE

• Cut finely all vegetables and keep them ready.Take a pan and cook  them till soft and tender by adding enough water and salt.

 

• Take a blender and add the items given in the to grind table.Grind by adding little water to a fine paste.

 

• Add the grounded mix to the boiled veggies.Cook till the mixture gets amalgamated in the veggies.Also add the curd and turn upside down well.

 

• Aviyal is done and temper with the items in the to temper table.Serve hot and enjoy with rice.

Notes

• The vegetables you can also include are broad beans,white pumpkin both white and red,brinjal etc.
• Addition of red chilly also adds a spicy taste.
• Coconut oil while tempering adds a tasty flavour to your dish.
• You can also make another version which has no curd but instead raw mango which imparts the required sourness.

Read How to Cook