Chow-Chow Mor-Kottu

Today's 22/11/2017 Recipe - Chow Chow Mor-Koottu

No-Onion / No-Garlic Recipe.

Ingredients: Vegetable : Chow-Chow chopped to 1/2 inch cubes 500 gms, Sour Curd: 150 ml, Green Chilly: 6, Ginger: very tiny piece, Curry leaves & coriander leaves: few, Jeera: 2 tsp, Corainder Seeds: 2 tsp, Toor dal: 2 tbsps, Salt as required, Coconut Oil : 2 tsps, Mustard seeds, Coconut: can be 1/4th of the whole coconut quantity, Water as required

Method : In a Kadai, boil the vegetables with Water and Salt. In the meanwhile, separately soak the toor dal, coriander seeds, jeera in water and after 10 to 15 mins, grind the soaked ingredients with coconut, green chillies, ginger and very few curry leaves in the form of a paste. When the vegetables in the kadai are 3/4th cooked, add the above grounded paste to the kadai and add few more curry leaves now. Leave it for 5 to 10 mins and add the Beaten sour curd also to the Kadai now. Boil coconut oil in a kadai and add mustard seeds, allow to splutter and add this seasoned mustard to the More Kootu now. Add very very little quantity of coriander leaves. PS - Do not add Asafoedita to More Kootu since it may give a light bitter taste.

Podalangai Koottu

Posted by Chitra Balasubramanian on 19/11/2015

Podalanga poricha koottu

Boil 100 gms payatham paruppu in a vessel.... When it is half cooked add pudalangai cut into pieces..... In the mean time fry 4 to 6 red chillies, 2 teaspoons ulutham paruppu, 1 teaspoon milagu in coconut oil and grind coarsely along with 2 tsp of coconut.... Add this paste in the dhal and pudalangai mixture, when it gets cooked.... (Don't cook the dhal and pudalangai too much....) Add rock salt to the koottu.... The consistency of the koottu should be slightly thicker than sambar.... Give one 'kodhi' after adding the ground paste..... Tamper the koottu with 1/2 tspoon mustard seeds, 1 tspoon urud dhal, 1/4 tspoon perungaayam, 1/4 tspoon jeera and konjam curry leaves in coconut oil.... Your spicey pudalangai poricha koottu is ready.

Avial

Posted by Muralidharan Varadharajan on 27/10/2015

அவியல் :   கேரட், பீன்ஸ், உருளைக்கிழங்கு, சேனைக்கிழங்கு, சௌசௌ,   வாழைக்காய், முருங்கைகாய் எல்லாவற்றையும்  அளவாக எடுத்து 2 இன்ச் அளவில் நீளவாக்கில் நறுக்கி,  குக்கரில் போட்டு காய்கறி அளவுக்கு கீழ் தண்ணி ஊற்றி காய்கறிக்கு தேவையான உப்பு போட்டு 2 விசில்   விட்டு இறக்கவும்  முமூ தேங்காயை  துறுவி அதனுடன் 4 பச்சைமிளகாய் சேர்த்து மிக்ஸியில் போட்டு அரைத்து காய்கறியுடன் போட்டு, 2 கப் கெட்டி தயிரை அப்படடியே சிலிப்பி ஊற்றி கொதி வந்ததும் கருவேப்பிலை போட்டு, சுத்தமான தேங்காய் எண்ணை கொஞ்சம் ஊற்றி கிளறி இறக்கினால் அவியல் ரெடி 

Brinjal-Drumstick Gotsu

Kathrikkai ,murungaikkai kothsu

Hello friends. First put oil in a kadai, when it gets heat add kadugu, then vendhiyam green chillies, poondu, curry leaves and then onions. for this small onion is the best. Then add tomatoes, three nattu thakkali and two banglore tomato for two drumstick. Idhai vadhakkiyia pin add drumstick and when it is half cooked add the kathrikkai and add water salt , turmeric, sambhar powder etc. In the mean while in kadai roast one spoon of raw rice, little bit dhania and milagu and make powder. when the vegetables cooked add this powder on the top of it and garnish with curry leaves etc. This dish will suits for chapathi pongal etc. If garlic and ginger dont want you can add capsicum, or peas or potato in this method. Suda suda sadham with ghee, this dish sideil potato or vathal vadam porichu sapitu parungo. Haiyo summa dhool than taste.

Posted by Santhi Santhanam on 17/07/2015

Mangai Kootan

Kerela dish mangai koottan
Posted by Prema Kannan

Take mangai nd white pumpkin make it lle big pieces boil in water with turmeric.  Dry roast : 1/2 spn vendhayam , 2 redchilly . Grind this with one moodi coconut .  Mix with the done mango.  Splutter kadugu , perungayam, very lle vendhayam nd cury leaves in coconut oil.  Finally add one ladle of curd nd salt. Very lle jaggery u can add. This one is optional.

Kurukku Kalan

Kurukku Kalan.
Posted by Girijamani Lakshmanan on 24/05/2015

Chennai (yam) - 250 gms. Cut it into big pieces.
Thick curds. 1 litre.
Coconut. 1 periaychi moodi thengai thuruvinathu
Red chillies. 8 nos
Venthayam. 1 tspoon
1 small piece vellam
Turmeric powder. 1 tspoon
Salt to taste
Karuveppilai, mustard seeds. Red chillies for garnishing
Coconut oil 1 Tablespoon.
Procedure. ( cooking time 45 minutes)

Method :  Roast the red chillies venthayam in a drop of oil. Grind the coconut, red chilles and venthayam.  Cook the yam with required salt and turmeric powder till it is well cooked and keep it aside. If you cook in pressure cooker it will be overcooked. So boil it in thick vessel till it is done.  In a thick vessel boil the curd with required salt and turmeric powder. Add the vellam to it. At least you have to boil the curd till it becomes half of it consistency. (Excess water separated from the curd has to evaporate.) Add the ground paste and cook for five minutes till the raw taste of coconut goes. See that the gravy is not too thick. Add the cooked yam. Cook it for two minutes so that yam gets blend with the gravy.  Garnish with mustard seeds red chillies karuveppilai in coconut oil.  Yummy kurukku kaalan is ready. One of the traditional yummy dish of Kerala. So tasty.

Puli Vitta Upperi

Puli vitta upperi. (Typical traditional Kerala dish) 
Posted by Girijamani Lakshmanan on 24/05/2015

My mom used to do with raw banana and achinga (karamani). In Kerala most of the houses there will be a kitchen garden behind the kitchen. Vegetables grown are achinga, vazhai, kanthari milagu, yellow pumpkin, pumpkin. I have experienced in my pattys house.

Ingredients
Raw banana. 2 nos ( cut into 1/2 inch long pieces)
Achinga (karamani). 100gms ( cut into 1/2 inch pieces)
Turmeric powder 1 tspoon
Salt to taste
Grinding
Red chillies, fenugreek, uluthamparuppu,karuveppilai all roasted dryly and ground into powder. 
Tamarind a small lemon size soaked in hot water and thick extract taken from it. 
A small piece of vellam
Seasoning: Mustard seeds, coconut oil bunch of karuveppilai.

Procedure:
In a Kadai, add coconut oil splutter the mustard seeds, then add the karamani sauté it for 2 minutes till it is soft. Then add the raw banana sauté it, add required salt, turmeric powder cook it in closed lid. When it is half done add the tamarind extract, vellam and the ground powder and cook it till all the water evaporates. Frquently stir it so that it won't stick to the bottom of the vessel. Garnish with karuveppilai. Yummy puli vitta upperi ready.  You can also use pumpkin along with it.  It goes along with molaguttal( another traditional dish of Kerala) and rasam.

Rasavangi

RASAVANGI

Cook tur dal 1 cup with 3 cups of water, with turmeric powder added and smash to paste and keep aside. Fry channa dal, urad dal & red chilly in coconut oil and add grated coconut and grind to paste with required water. Soak tamarind and extract juice and keep aside.

For Rasavangi any of the following veggies can be used
1. Brinjal
2. White pumpkin
3. Chow chow
4. Lauki (Sorakkai)

Boil the veggie in tamarind water, add turmeric powder. Add smashed tur dal. Add Grounded mixture and boil for 4 mins. Add salt and asafoetida. Fry mustard seed in coconut oil and add to the above mixture. Add curry leaves to the Rasavangi. (Rasavangi means, once after having this, one will sure ask for rasam to have after having this)

Arachukalakki

Arachu-Kalakki
Posted by Uma Ranganathan on 22/05/2015

One more arachukalakki
Diced Chenai half cup
Coconut one cup
4 green chillies 
Tamarind one small limbu size
Ginger one inch ( optional)
Salt
Curd half cup
A little water.
Grind all together and season with mustard, curry leaves,methi seeds and one red chilli.

Mangai Perukku

Mangai perukku ; 
Traditional Kerala Dish
Posted by Prema Kannan on 25/05/2015

Method : 
Mango grated - 1 cup
Coconut grated - 1/2 cup
Grn chilly - 2. 
Kadugu - lle.

Grind the above said items coarsely with salt nd 1 laddle of curd. Season with mustard, perungayam , cury leaves.  A super combi fr all type of mulagootal.

Thani Koottu

Recipe : Thani Kootu

Shared by : Sumitha Iyer

Serves 5
Ingredients:

To grind:
3 tbsps of udithdal
3 tbsps of channadal
10- 11 red chillies (depends on the spicyness of chilli)
5 tbsps of Dhania

Other ingredients:
Grated Coconut 1 big cup
Tamarind 1 small orange size
Salt to taste
Jaggery 1/4 cup
Turmeric powder 2 tsps
Coconut oil 2 tbsps
Ghee 4 tbsps
Curry leaves 2-3 springs

To temper:
2 tbsps channadal
1 tbsps udithdal
1 piece of asafetida
2 tsps of rai

Method:
1.Soak the tamarind in hot water.
2. In a kadai take 1 tbsp of ghee and fry the items under 'to grind' and grind it to a paste once it cools.
3. Add 2 tbsps of ghee in the kadai and fry the grated coconut till brownish red and keep aside.
4.Extract the tamarind pulp and mix the ground paste to it nicely.there should be no lumps.
5.In a kadai heat 1 tbsp of ghee and add all items under 'to temper' one by one and fry till the dals are golden brown.
6. Add the tamarind water- ground paste mixture,jaggery,turmeric powder and salt and boil for 10- 12 mins till the mixture thickens.
7. Now add the fried coconut gratings and allow the mixture to boil for another 3 mins.keep stirring to avoid burning.the mixture will thicken further.
8. Switch off the flame and add few sprigs of curry leaves and 2 tbsps of coconut oil and cover it with a lid.Before serving mix the kootu and and serve.

Happy women's day to one and all ...I dedicate this recipe to my mother in law. Smt. Indira Thyagarajan.She has always encouraged me and gave me a free reign in the kitchen to try out different dishes.Today I am posting this with confidence due to her.Thank you Amma.

Muzhu Kadalai Koottu

MUZHU KADALAI KOOTTU :

Shared by : Shobha Balasubramaniam

This is a traditional dish normally prepared by Kerala Iyers.
Ingredients :
One cup ash gourd ( poosani Kai/elavan)
One cup yam ( Chenai) both cut into 1 or 1 1/2 inch square pieces.
Brown chenna gram /kadalai ..one cup.
3_4 red chilies
3_4 black pepper
One tsp jeera
Grated coconut ...1 1/2 cup
Little turmeric, salt as per taste
Curry leaves
Coconut oil 3_4 taps.

METHOD :
Soak brown gram/kadalai in water for 6_8 hours. Keep the cut vegetables together adding little water, salt and turmeric in a vessel. Place the soaked brown gram with water and little turmeric ( without salt) in another vessel. Now pressure cook both and keep aside.  Now fry red chilies and pepper with little hing. Then transfer these to mixie bowl, add jeera and one cup of grated coconut and grind adding water. Keep aside.  Now transfer the cooked vegetables and kadalai into a thick bottomed vessel and let it boil for five minutes. When you open the cooker...immediately add little salt to the cooked kadalai and keep closed for five minutes. It will absorb salt faster this way.  Now add the ground mixture to the vegetables and mix it, let it be on medium flame.   Now keep a kadai on the Stive and fry the remaining coconut (1/2cup) till brown and add this to the koottu. Let it boil for few minutes and put off the stove. Add curry leaves. You can add coconut oil at the end. It will taste very good .  As I had used up the grated coconut when I took the pic for items for frying, I have just kept little coconut what reminded with me after using it up. Please excuse

Typical Tanjore Kadappa

Typical Tanjore Kadappa to Aaharam Members....!!!!
Here is live video demostration of making home made typical Tanjore District Kadappa. Please comment your views here and in the videos.
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Potato cauliflower koottu

Recipe : Potato cauliflower koottu

Shared by : Radha Balu

Dated : 13/02/2015

Ingredients
Potato---2
Cauliflower---small one
Uriththa pachchaip pattaani---1/2 cup
Thuvaramparuppu allathu Payaththamparuppu--1/4 cup
Saambaarpodi--2 tsp.
Thengaay ennai--varukka, thaalikka---4 tsp
Karuveppilai---2 koththu
Uppu--thevaiyaana alavu
Lemon--1/2 moodi
varuththu araikka
Perungaayam--1 siru thundu
Kadalaip paruppu--2 tsp
Thaniyaa--3 tsp.
Milakaay varral---4
Thuruviya thengaay--3 Tblsp.
Thaalikka
Kaduku---1 tsp.
Uluththamparuppu--1 1/2 tsp.

Seymurai

Cauliflowerai sirithu uppu kalantha neeril 5 nimidam pottu vaiththu, pin podiyaaka narukkavum. Urulaikkizhangaiyum siru thundukalaaka narukkavum. Ellaavarraiyum thevaiyaana thanneer serththu vekavidavum. Thevaiyaana uppu, saambaarpodi serkkavum.  Paruppai vekavidavum.Varukkak koduththulla saamaankalai 3 tsp. ennaiyil varuththu avarrudan thengaay serththu araikkavum. Kaaykarikal venthathum athil araiththa vizhuthum, ventha paruppum serkkavum. Ainthu nimidam kothiththathum irakkavum.  Thengaay ennaiyil kaduku, uluththamparuppu thaalikkavum.Karuveppilai serkkavum. Lemon saaru pizhiyavum. Ithu sivaraaththiriyanru sappaaththiyudan saappida arumaiyaaka irukkum. Sathaththudanum pisainthu sappidalaam.

Sundakkai Araicha Kootu

Recipe : CHUNDAKKA ARACHUVITTA KOOTTU.
Shared by : Girijamani Lakshmanan
Dated : 23/01/2015

Traditional recipe learned from my Mother-in-law

Pacha Chundakka. 1 small cup. (Fresh ones) Slit the chundakkai with a knife.
For grinding:
Coconut 1/4cup grated
Uluthamparuppu. 1tspoon
Dhaniya 2 tablespoon
Jeera 1tablespoon
Red chillies. 8 nos
Kata perungayam small piece
Vellam. One big piece
Tamarind. Small nellikkai size
Turmeric powder 1tspoon
Salt to taste
Oil 2 table spoon
Mustard seeds. 1 tspoon
Karuveppilai few leaves for seasoning

Procedure
Soak tamarind in water and squeeze the purée and keep it aside.
In a Kadai fry uluthamparuppu, dhaniya, jeera, red chillies in a little oil when it is fried, add the coconut to it and fry it. After cooling it grind it into smooth paste.  In another Kadai add 2 tablespoon of oil and add the chundakkai to it and fry it till it is sautéed thoroughly (Nanna vathakkanam). Then add the tamarind extract to it. Add turmeric powder, perungayam, salt and the vellam to it. In sim fire boil it till the pacha vasanai vanishes. Add the ground paste to it and cook till oil separates from it. Add a cup of water to make it into the required consistency. Boil it for two minutes.  Season the KOOTTU with mustard seeds and karuveppilai.  This KOOTTU will have a slight bitter taste like pavakkai. But it is good for health.

Rajapalayathu Keerai

Recipe : RAJAPALAYATHU KEERAI
Shared by :  A K Ganga Prasad
Dated : 23/01/2014

Ingredients:
Arai Keerai – 1 kattu
Garlic big – 10 teeth
Tomoto medium – 4
Onion Big – 4
Gingili oil – as required
Green Chilli – as required
Mustard – as required
Salt – to taste

Process

Remove leaf from the Arai Keerai and wash, clean and filter it removing dust and mud.  Take 2 onion, peal the skin and cut slice it .  Peal garlic  Steam cook sliced onion, garlic, tomato, chilli and cleaned araikeerai. let it cool down after fully cooked.  Slice the remaining onion into small pieces.  Keep oil in frying pan and bring it to full heat. Put mustard seeds. After mustard blasts put sliced onion and sauté well.  In the meanwhile nicely grind the cooked items in mixie.  Once the onion is sauted add the ground items. Add salt as required. Once oil forms on the top stop the fire. THE ENTIRE PROCESS SHOULD BE DONE ON LOW FIRE ONLY.  The preparation will be yummy when taken with rice.  The same can be kept for months refregirated.  as dictated by Mrs. G. Rajalakshmi

Thalagam / Ezhukari Kootu

Recipe : Thalagam / Ezhukari Kootu
Shared by : Malathy Swaminathan
Dated : 09/12/2014

Ingredients
Oil - 1 tbsp
Tamarind - A small Lemon Size
Thuvar Dal / Thuvaram Paruppu / Kandhi Pappu - 3/4 cup
Turmeric Powder - 3 tsp
Hing/Asafoetida - 1 Dash
Curry Leaves - 1 stem
Mustard Seeds - 2 tsp
Urad Dal / Minna Pappu / Ulutham Paruppu - 1 tsp
Salt - To taste
Powdered Jaggery - 2 tsp
Coconut Flakes - 1/2 cup

Vegetables
Beans - 12 cut into finger size
White Pumpkin - 12-15 pieces ( Cut into medium square )
Butternut Squash - 10 - 12 pieces ( Cut into medium square)
Brinjal - 3
Potato - 2 Medium ( Cut into Medium Squares )
Carrot - 1 Big ( Cut into finger size)
Raw Plantain - 1 ( Cut into Medium Square )
Mochai / Lilva - 1 Handful
Chow Chow / Chayote - 1 ( Cut into Medium Square )
Sweet Potato - 1 ( Cut into Medium Square )
Green Zucchini - 1 ( Cut into Medium Square )

For the Spice Powder
Coriander Seeds - 2 tbsp
Channa Dal / Kadalai Paruppu - 1 tbsp
Fenugreek Seeds / Vendhayam - 1 tsp
Dry Red Chillies - 7 to 8 ( Depends on your taste )

Method
Soak tamarind in water and extract its juice and keep it ready.  Cook the thuvar Dal in a pressure cooker to a fine paste and keep it ready.  Wash all the vegetables and cut them into desired shapes and steam cook them in a big nonstick kadai. (Add very little water and cover the lid of the kadai while steam cooking the vegetables )  Dry roast the ingredients for making the grounded powder and make a fine powder and keep it ready.  After the vegetables get steam cooked to a desired level, add the tamarind juice, turmeric powder, jaggery powder, mashed thuvar dal, required amount of salt and mix them well.  Cook them with the lid open for couple of minutes.  Finally add the grounded powder and fresh coconut flakes and mix them well. Allow them to cook for another 2-3 minutes.  In a tempering pan, add oil and finish the tempering process. Pour them over the kadai and switch off the flame.  Cover the lid and let the kootu settles down for few minutes.

Pumpkin Mour Koottu

Recipe : PUSHANIKKAI MORE KOOTTU

Shared by : Girijamani Lakshmanan

Dated : 23/11/2014

Ingredients :
Pushanikkai 250 gms
Red chillies. 6 Nos
Grated coconut 1 cup
Mustard seeds 1 tablespoon
Curd 2 cups preferably sour.
Sugar I tspoon

For seasoning mustard seeds 1/2 tspoon and 2 red chillies and karuveppilai.
Oil as required for seasoning

Procedure:
Grind the red chillies, coconut and mustard seeds to a smooth paste. Instead of water use curd.

Cut the Pooshanikkai into small cubes. In a Kadai add water and cook the pushanikkai with turmeric powder and sufficient salt. When the pushanikkai is done, add the ground paste and sugar, cook for 5 minutes till the raw taste disappears. Add the balance curd and cook for a minute. Don't allow to boil.
Garnish with spluttered mustard seeds, red chillies and karuveppilai in little oil.

Pushanikkai morekoottu ready.

Enjoy with hot steamed rice.

Tomato Kottu

Recipe : THAKKALIKKAI KOOTTU.
Shared by : Girijamani Lakshmanan
Date : 04/12/2014

This is a recipe done with raw tomatoes.

Ingredients:
Raw tomatoes (pacha thakkali). 5 nos medium size
Tomatoe. Ripe one. - 1 no
Payatham paruppu. -3 tablespoon
For grinding :
Coconut. 1 cup scrapped
Red chillies. 4 nos
Jeerakam 1table spoon
Grind the above items into smooth paste.
Garnishing : 1tspoon oil, 1/2tspoon mustard seeds and uluthamparuppu.
For final touch up karuveppilai and coriander leaves.


Preparation Method : In a Kadai, add the payathamparuppu and fry till slight brown. Then add water to it. Add turmeric powder. Cook the paruppu in med flame till it is half done. Add the tomatoes ripe one or raw ones evently cut into the kadai and add the required salt. Cook the tomatoes till it is cooked. Add the grinded paste to it and cook for5 minutes in sim fire till the rawness of the coconut The consistency of the recipe must be of KOOTTU consistency.  Garnish with spluttered mustard seeds and uluthamparuppu. Transfer into a serving tray and add karuveppilai and coriander leaves.

Tanjore Kadappa

KADAPPA, a traditional dish famous in tanjore delta would be a feast to your mouth with a different taste. The exact recipe and method is described here. 

TANJORE KADAPPA - தஞ்சாவூர் கடப்பா

Ingredients:
Monng dal - 3 tbsp
Potato - 2
Onion - 1
Ginger garlic paste - 1 tsp

To Grind:
Green chilly - 2
Grated coconut - 3 tbsp
Saunf / fennel /perunjeeragam - 1/2 tsp
Roasted gram / pottukadalai - 1 tsp

For tempering:
Oil - 2 tsp
Mustard - 1/4 tsp
Bay leaf - 1 small
Cinnamon stick - 1' inch
Cloves - 3

Method:
Dry roast the moong dal for a minute and then pressure cook by adding 1/2 cup water to the dal. Also pressure cook potatoes along or separately. peel its skin and set aside. Grind grated coconut, green chilly, roasted gram and saunf with little water into a smooth paste. Heat a pan, add 2 tsp's of oil. when the oil is hot, add bay leaf, cinnamon, cloves and mustard. Add the finely chopped onions and saute till it turns translucent. then add ginger garlic paste and saute it. Add the chopped potato and mix well with the onions. then add in the cooked and mashed moong dal. let the mix boil well. Finally add in the grounded coconut paste and give a mix. add salt to taste. let it boil in slow flame for a minute and remove the kadappa from fire. Garnish with coriander leaves. Service hot with Roti / Idli / Dosa.