Keerai Milagu Kootu

Keerai Milagu Kootu

Ingredients

Palak or any other greens
1/2 cup.  -  Moong dal
1/4 tsp.   -  Turmeric powder
Salt to taste

For grinding

1 tsp.  -  Oil
3/4 tsp.  -  Coriander seeds
1/2 tsp - Urad dal
1/2 tsp -  Black pepper
1/8 tsp.-  Methi seeds
1 no.    -  Red chilli
Small piece - Asafoetida
2 tbsp  - Coconut

For tempering:

1 tsp.    -  Mustard seeds
1 tsp.    - Urad dal
1 tsp.    -  Gingly Oil


Pressure cook the dal with 4 cups of water for 3 whistles.  Saute the ingredients for grinding till the dal becomes golden brown switch off the flame and add coconut and wet grind it with little water.  In a pan add oil and add mustard seeds after it splutters add urad dal.  When the dal becomes golden brown switch off the flame.  When the pressure goes open the lid boil the dal with the ground paste and cut greens. Cook till the greens are cooked and do not overcook as it will loose its colour and taste little bitter.  Switch off the flame and add the tempering. 

Avarakai Tamarind Kootu

Avarakai puli kootu

Ingredients:

1/2 cup.         -   toor dal

2 cup.            -   Avarakkai

2 nos.             -  Tomato

1 no.               -   carrot

1/4 cup.          -  Raw peanuts

2 tsp.              -   Chopped coriander leaves

1/4 tsp.           -   Turmeric

To grind

1 tsp.              -  Oil 

2 tsp.              -  Coriander seeds

3/4 tsp.           -  Channa dal

1/8 tsp.           -  Methi seeds

3 now.             - Red chillies

1 small piece -  Asafoetida 

2 tbsp.             -  Shredded coconut

Small size.      -  tamarind

For tempering:

1 tsp.       -  Gingly oil 

3/4 tsp.    -  Mustard seeds

3/4 tsp.    -  Channa dal

Few.        -  Curry leaves

Pressure cook toor dal, cut avarakkai, cut carrot, cut tomatoes and turmeric for 4 whistles.  Saute the ingredients in oil without tamrind and coconut and when it turns golden brown add tamarind and coconut and switch off the flame and wet grind it coarsely.  Keep the tempering ready adding oil in a small pan when it is heated add mustard seeds after it splutters add channa dal and when It becomes golden brown add curry leaves and switch off the flame.  When the pressure of the cooker comes down open the cooker and boil it with the ground paste for sometime and then add the tempering and switch off the flame.  Garnish it with coriander leaves

Mysore Rasam with Garlic

Garlic Mysore Rasam

Ingredients:

*cup - 160 ml (rice cup)

1/4 cup.     -  Tur  dal
Goose berry size - Tamarind
2                -   Tomatoes
1/4 spoon   -  Turmeric
Salt to taste
Few strands - Coriander leaves
Few Curry Leaves
1/2 tsp         -  Mustard Seeds
1/2 tsp.        -  Cumin Seeds
6 no.            -  Garlic pods
1 tsp.           -  Ghee
1 tsp.           -  Jaggery

To Grind

1 tsp     -   coriander seeds
1/2 tsp. -   Tur dal
1/8 tsp. -   Methi seeds
Small piece of asafietida
1 no.    -  Red chilli
1/2 tsp. -  Black pepper
1 tsp.    -  Cumin seeds
1/2 tsp. -  oil

Pressure cook the 1/4 cup tur dal with garlic and mash it adding water to it.  Add 1/2 tsp oil in a small pan and add all items to grind except cumin seeds sauté them till it becomes golden brown switch off the flame and add cumin seeds.  Dry grind in a mixie jar to fine powder.

Cut the tomatoes into small pieces.  Soak the tamarind in hot water and extract the juice adding little water.  Boil the tomatoes, tamarind juice and turmeric till raw smell goes.  Meanwhile in a small pan add ghee and when it is hot add mustard seeds.  When mustard seeds splutters add cumin seeds and curry leaves and add it to the boiled tomato tamarind water.  Now add the mashed tur dal and garlic and the ground powder and salt.   When a layer of lather is seen as in the picture switch off the flame.  Don't boil it.