Keerai Kootu

I wanted to post some tam brahm recipe this time. Since kootu is an integral part of our cuisine decided to post the same! What I personally like about kootu is it needs very less oil and it gives lot of volume. Usually siru keerai, thandu keerai, ponnanganni keerai, murugai keerai, manathakkali keerai and karisilanganni keerai tastes great for this kootu so you can use any of them. We love to pair it with Vendhaya kuzhambu or vathal kuzhambu. But it tastes good even with simple rasam or plain rice topped with little ghee!! Lets see how to make this easy, yummy and healthy kootu :). 

Keerai kootu

Cuisine: Indian Category: Side dish Difficulty level: Easy Prep Time: 20 mins Cook time: 10 mins Servings:  4

Ingredients Spinach 1 small bunch Moong dal 1/4 cup Salt 1/2 Tsp Turmeric 1/4 Tsp Sugar 1/4 Tsp Grated Coconut 4-5 Tsp Dry red chili 4 Jeera 1 Tsp To temper Coconut Oil 1 Tsp Mustard 1/2 Tsp Urad dal 1/2 Tsp Channa dal 1/2 Tsp Asafetida A small pinch

Preparation      1.     Pressure cook the moong dal by adding water in 1:1 ratio for 4 whistles. In the mean time chop the spinach finely. Grind the coconut, red chili and jeera into a smooth paste by adding little water.   Method

1.     Cook spinach by adding 1/4 tsp salt along with turmeric and sugar. Add 1/4 cup water and cook till the spinach shrinks. Add the mashed dal and mix well.      2.     Add the ground paste along with 1/2 tsp salt and mix. Cook for few minutes till the kootu thickens. Temper with the ingredients mentioned.      3.     Serve as an accompaniment for rice ! Notes       ·         Add little water while cooking spinach. If you find the kootu getting too thick you can add  some more water later.       ·         Adjust amount of chili according to your spice level. You can use pepper instead of chili too but the taste will differ accordingly.         ·         Coconut oil is recommended for any kootu but if you don't have you can use other oil too.       ·         I don't usually add curry leaves or coriander leaves to any spinach based gravy. If you like you can add.

Enjoy the kootu with rice!!! 

  

Eruseri

Before moving to the post , I wish you all frenz a very happy and prosperous  new year :).

Eruseri is a famous kerala dish which uses pepper and coconut for its flavour. While my mom uses only pepper to render spicyness to the gravy my MIL uses a combo of red chili and pepper. I like this version more and its very simple dish too!!. It gives lot of volume so it comes very handy it you have to cook for large number of people . Goes well with any tamarind based kuzhambu and even rasam :). Lets see how to make this yummy kootu!

Eruseri

Cuisine: Indian Category: Sidedish Difficulty level: Easy Prep Time: 10 mins Cook time: 20 mins Servings: 4

Ingredients Chenai/ Elephant Yam 150g Plantain 1 medium sized Salt 1 tsp Turmeric 1/4 tsp Pepper corns 4 Coconut 1/2 cup Red chili 4 Jeera 1 tsp Curry Leaves 1 spring Coriander leaves 1 spring Coconut oil 1 tsp Preparation     1.     Chop the plantain and yam into medium sized chunks. Grate coconut or cut them into small squares and crush the pepper coarsely.

Method             1.     Boil the chopped veggies along with salt , pepper powder and turmeric. In the meantime grind coconut, red chili and jeera to a nice paste.      2.     Once the vegetables get cooked well and become soft add the ground paste and mix well.        3.     Garnish with  fresh curry leaves and coriander leaves. Finally add the coconut oil and serve!!                                         Notes

·         Adjust red chili and pepper according to your spice level.

Taste great with puliodharai or vendhaya kuzhambu:) !!!

Kathrikai Vaazhakai Kootu - Brinjal & Plaintain Gravy

Both brinjal and plaintain are integral part of tamil brahmin cuisine as they make lot of no onion garlic recipes using these vegetables. Both me and my hubby are big fan of any kootu so this kootu. After all the heavy festive menu and sweets I wanted to make some light gravy along with rasam so decided to prepare this dish after very long time. This kootu gives lot of volume and hence ideal if you want to make lunch for large number of guests. Lets see how to prepare this tasty and yummy gravy!

Kathrika Vaazhakai Kootu

Cuisine: Indian Category: Main Course Difficulty level: Medium Prep Time: 20 mins Cook time: 20 mins Servings: 4

Ingredients Brinjal/Eggplant 4 medium sized Plaintain/ Vaazhakkai 1 big sized Karamani/yardlong  bean seeds 2 teaspoon Salt 1 Teaspoon Turmeric Powder A small pinch Coriander leaves 1 spring To roast and grind Dry red chilies 4-5 Methi seeds 1/4 teaspoon Urad dal 1 teaspoon Channa dal 1 teaspoon Asafoetida A generous pinch Curry leaves 1 spring For Tempering Coconut oil 1 teaspoon Mustard 1/2 teaspoon Urad dal 1/2 teaspoon Channa dal 1/2 teaspoon Asafoetida A generous pinch Curry leaves 1 spring Preparation     1.     Soak the karamani for 2-3 hours. You can soak it overnight if you are preparing in early morning but 2-3 hours is sufficient.     2.     Soak tamarind in hot water for 10 minutes and extract the juice. Pressure cook the soaked karamani and chop both brinjal and vaazhakai into medium sized cubes.

Method            1.     Roast the ingredients for the spice powder. Once the dals turn golden brown, switch off the flame. Cool down the mixture and grind it to fine powder.      2.     Add the chopped vegetables in a pan and boil it along with water and salt. The water should immerse the vegetables.      3.     Once the vegetables get cooked add the tamarind juice and turmeric. After the raw smell of tamarind goes off, add the karamani and spice powder.     4.     Mix everything well and boil till the gravy thickens as shown. Temper with the mentioned items and garnish with coriander leaves.      5.     Serve the yummy kootu with rotis or steamed rice topped up with little ghee!!                                         Notes

·         You can add 1 or 2 spoons of grated coconut while roasting the dals.