Snakegourd kootu

Ingredients

3 cups chopped and cooked snakegourd
1 cup cooked greengram dal (moong dal)
2 tsp oil
1 tsp mustard seeds
Few curry leaves
Bit of asafoetida
1/2 tsp turmeric powder
Salt to taste

For masala - Roast(except coconut) and grind

2 tbsp blackgram dal
1 tsp black pepper
2 red chillies
4 tbsp grated coconut

Heat oil, add mustard seeds. When it splutters, add curry leaves and then cooked dal, cooked snakegourd, turmeric powder, asafoetida, salt and masala paste. Cook for 5 mins till thick.

Serve with rice/rotis

Reposting the following for events-

Masala oats pancake for Sara's Oats feast

Poppy seeds payasam for Think Spice:Think PS event started by Sunita and guest hosted by RV

Rajma cutlets to Lakshmi for CFK: Veggies and fruit event started by Sharmi

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Cabbage poricha kootu

Usha of Veg Inspirations sent in this recipe for the WYF:Cuisine event..I didnt make any changes to the ingredients and we enjoyed it with rice.

Ingredients

1 small cabbage cut finely and cooked
3/4 cup cooked redgram dal (thur dal)
Salt to taste
1 tsp turmeric powder
Bit of asafoetida
2 tsp oil
1 tsp blackgram dal
1 tsp mustard seeds
Few curry leaves

Masala paste

2 red chillies
1 tsp cumin seeds
1/4 cup grated coconut
1/2 tsp pepper

Heat oil, add mustard seeds and blackgram dal. When it splutters add curry leaves and asafoetida. Add the cooked redgram dal, turmeric, cooked cabbage and salt. Cook for 2 minutes and add the masala paste. Add water as required and cook for 5-10 minutes till slightly thick.

Serve hot with rice/rotis.

Sending it over to Divya for her Bookmarked Recipes event

Read why it is advisable to invest early..

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Karamani (Cowpea) Pulippu kootu

Ingredients

Fresh green cowpea cut into small pieces (Alasande in Kannada, vella payaru in Malayalam, Lobia in Hindi, Bobbarlu in Telugu)
Salt to taste
2 tsp oil
1 tsp mustard seeds
Few curry leaves
A small lemon sized tamarind (soaked in water and juice extracted)
1/4 tsp turmeric powder
4 tbsp red gram dal

Masala paste

2 tsp coriander seeds
1 tsp black pepper
2 tsp blackgram dal
2 tsp bengalgram dal
3 Red chillies
3 tbsp grated coconut

Dry roast masala ingredients excluding coconut and grind to a smooth paste along with the grated coconut.

Pressure cook the dal and vegetable together. Heat oil, add mustard seeds. When it starts spluttering, add curry leaves and the cooked dal and vegetables. Add the masala paste, tamarind extract, salt and turmeric. Cook till it gets thick.

Although it is mainly served with rice, it can be served as a side dish for rotis too.

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Podalanga (snakegourd) kootu

This kootu has a simple masala for it, yet great taste



Ingredients (Translation)

1 medium sized snakegourd cut into small pieces
4 tbsp greengram dal
Salt to taste
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
Few curry leaves
1/2 tsp turmeric powder

For masala (grinded to a smooth paste)

2 red chillies
1 tsp fenugreek seeds
2 tbsp grated coconut

Pressure cook the greengram dal and snakegourd together.

Heat oil, add mustard seeds and curry leaves. When it splutters, add the cooked dal and vegetable. Add some water, salt, turmeric powder and asafoetida. Mix well and add the masala paste and cook for five minutes.

Serve with rice or chapatis.

The other masala you could try for kootu are

1) Rasam powder
2) 1 tsp poppy seeds, 2 green chillies and 2 tbsp grated coconut

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Kootu masala powder

Masala powder (Translation)

1 tsp coriander seeds powder
1 tsp bengalgram dal
1 tsp blackgram dal
1/2 tsp pepper
2 red chillies
1 tsp cumin seeds

Roast all the masala ingredients except cumin seeds. Cool and grind it adding cumin seeds. You can make this is larger quantity and store in an air tight container. It becomes very easy to make kootu if this powder is kept ready.

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Katrikaai (Brinjal) Kootu

(some people are of the view that brinjal shouldnt be consumed while pregnant...in such cases, you could substitute brinjal with carrots or beans or cabbage or chow chow)

Ingredients (Translation)

2 brinjals cut into medium pieces (I use the green ones)
1/2 cup green gram dal
2 tsp oil
1 tsp mustard seeds
1/2 tsp turmeric powder
Salt to taste
Bit of asafoetida
2 tbsp grated coconut
2 tbsp masala powder

Heat oil and add mustard seeds. When it splutters add the brinjals and dal and cook together adding required water. Add turmeric powder, salt and asafoetida.

Grind the masala powder with grated coconut and little water and add it to the kootu. Mix well and in five minutes, it will start getting thick.

Serve with rice or rotis.

This goes to the Food during Pregnancy event ..

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Pulippu Kootu

Ingredients (Translation)

Boiled Vegetables like potato, carrot, peas, beans, plantain, yam, sweet potato
A small piece of tamarind soaked in water
Salt to taste
Few Curry Leaves
1/2 tsp Turmeric powder
1/4 tsp Asafoetida
1 tsp Mustard Seeds
2 tbsp Oil

For Masala
2 tsp bengalgram dal
1 tsp coriander seeds
4 Red chillies
3 tbsp grated coconut

Roast the masala ingredients and grind it to a fine paste using water.

Heat oil and add mustard seeds. When it starts spluttering, add turmeric powder, curry leaves and tamarind juice.

Allow it to boil. Add the boiled vegetables. If too thick add some water.

Add salt and asafoetida and allow it to boil.

It should be a bit thick consistency. If very watery, add some rice flour paste to the kootu.

Serve with rice or chapatis.
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Raw Tomato Dal (Kootu)

Raw Tomato Dal is one of my favourite dishes. This is an excellent side dish for chapatis. Needless to say, this dal goes well with rice too.

Ingredients: (Translation)

Raw Tomatoes- 4-5(big)

Moong Dal- 1 cup

Mustard seeds- 1 spoon

Curry leaves- 5-6

Asafotedia

For masala paste:
Dhania -1 spoon

Red chillies- 1-2 as per taste

Chana dal- 1/2 spoon

Udad dal-1/2 spoon

Coconut- 1-2 spoons (Optional)

Pressure cook the moong dal. Take about 2-3 drops of oil and roast the masala ingredients (except coconut). Grind to a fine paste in the mixie after adding coconut and sufficient water. Heat a spoon of oil in a kadai and add mustard seeds, curry leaves and asafotedia. Cut each raw tomato into 8 equal pieces and add in the kadai. Please note that we are cutting big pieces since tomatoes lose water and shrink on being cooked. Add salt to the tomatoes and let them get cooked. Finally, add in the cooked moong dal, salt and the ground paste and let the dal come to a boil. The salt being added here is for the moong dal since we have already cooked the tomatoes with salt. Depending on your chosen consistency, water can be added if the dal is a bit thick. Garnish with chopped coriander leaves.

Few tips for this dish:
1.Select only green tomatoes which are a bit hard.

2.Make this dish within 1-2 days of buying the green tomatoes, else the tomatoes start ripening and the taste of the dish will change.

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