BRINJAL / KATHIRIKKAI MASIYAL, how to make easy Kathirikkai masiyal

 

An out and out Thanjavur recipe, learnt from my M-i-l... But she used to cook in a vessel, but according to the changing times and to fasten work, I have made it easier by making it a Pressure Cooker Recipe

So simple and yet so tasty.....

Less ingredients but max taste.....

Can be named a Koottu...

Can be named a Kuzhambu....

Must be made with Green brinjals only. 

Ingredients

Green brinjals - 4

Green chillies - 3 , slit

Curry leaves - a few

Rice flour - 1 tsp

Salt to taste

To season

Cooking oil - 3 tbsps

Hing powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/main dish/side dish

Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3

Brinjals washed and drained in a colander and chopped into small cubes

Rice flour mixed with some water and kept ready

Pressure pan heated, hing and turmeric powders, mustard seeds and slit green chillies seasoned

Then the cubed brinjals along with curry leaves added and sauteed.

Salt to taste added

Water poured to immersing level

Rice flour water added

and mixed well, cooked for 2 whistles

Let the pressure release naturally, then after opening, looks like this

Serve this simple and yummy dish with any South Indian menu..we can mix rice with it and eat, or to rasam saadham, we can eat it as a side...however you eat it, it is amazingly yummy!!!

This post first appeared in www.malpatskitchen.com

RAW TOMATO KOOTTU, how to make a green tomato and lentil gravy

This koottu is an Andhra style koottu...
it is tangy and tasty, goes very well with rotis too.
Please check my other koottu varieties here
*One cup of Green tomatoes gives 42 grams of Vitamin C.
*Strengthens our immune system , so that the body will be fit enough to fight colds, flu etc
*Protects the health of teeth, gums, bones and skin
*Healthy source of Fiber, on which our intestinal and digestive systems rely on.
*Same amount of Beta Carotene which is present in Red tomatoes, is present here too.
*Contains protein, phosphorous, magnesium and Vitamin K.
and split moong is so versatile, rich in vitamins and minerals.
So, when these two are paired, is there anything lacking???

Ingredients

Raw tomatoes - 3

Ripe tomato - 1

Onion - 1

Green chillies - 2, slit

Sambar powder - 1 tsp

Split moong dhal - 1/2 cup

Grated coconut - 2 tbsps

Salt to taste

To Season

Coconut oil - 3 tsps

Hing powder - 1/2 tsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Broken urad - 1 tsp

Turmeric powder - 1/2 tsp

Coriander for garnishing

Recipe cuisine: South Indian; Category: Lunch/side/dinner

Prep time: 10 mts; Cooking time: 15 mts

Serves 3

Soak moong in hot water for half an hour, pressure cook for 2-3 whistles. It needn't become mushy.

Heat coconut oil in a pan, add hing powder, mustard, urad and jeera

Add turmeric powder too

Now the chopped onions and slit green chillies

After the onions become translucent, add chopped ripe tomatoes and sambar powder

Then add the chopped green tomatoes

Pour water till the veggies are immersed, let it cook on medium flames

Salt to taste

Let it cook

Water level has decreased now, tomatoes are cooked by now

Now add the cooked moong

Grated coconut, mix well.

Extremely tasty, slightly tangy, goes very well with rotis or poories too.

This post first appeared in www.malpatskitchen.com

Notes

*Garlic can be added too..2-3 pods...

*Can be made as a pressure cooker recipe too, sauteeing everything in pressure pan, and add soaked moong dhal, and cook for 3 whistles

MORINGA KOOTTU, how to make drumstick leaves and lentil gravy

Drumstick leaves........drumstick leaves...Moringa....
Tiny leaves, packed with nutrition....
*Prevent Cancer
*Protect Liver
*Maintain healthy  vision
* Prevent diabetes
*Reduce high blood pressure
*Strengthen immune system
*Reduce heart diseases
*Prevent anemia
*Help in unwanted weight loss
*Maintain healthy hair and skin
*Induce lactation & cure constipation
*Treat kidney stones
*Support brain health
*Protect against arsenic toxity
Please check my Drumstick leaves dosa, Drumstick leaves curry and Drumstick leaves powder
This is a very easy and quick koottu...It hardly took 10 minutes...The cooking part, I mean...
It is so tasty, a 2-in-1 koottu, since it tastes great with rice and rotis.

Ingredients

Washed and drained moringa leaves - 4 cups

Split moong dhal - 1/2 cup

Onion - 1, chopped

Tomatoes - 2, chopped

Green chillies - 2, slit

Sambar powder - 11/2 tsps

Turmeric powder - 1/2 tsp

Hing powder - 1/2 tsp

Grated coconut - 3 tsps

Salt to taste

For seasoning

Cold pressed coconut oil - 2 tsps

Mustard seeds - 1 tsp

Broken urad dhal - 1 1/2 tsps

Jeera/cumin - 1 tsp

Red chillies - 2, broken

Recipe cuisine: South Indian; Category: Lunch; dinner; side

Prep time: 10 mts; Cooking time: 10 mts

Serves 3-4

Moong dhal, soaked in hot water,  pressure pan with turmeric powder for 20 mts

Moringa leaves, slit green chillies, sambar powder, tomatoes and onion topped and pressure cooked for 3-4 whistles

After opening the cooker lid, this is how it looks

Add salt to taste

All mashed well with a ladle

Grated coconut and hing powder added

Above mentioned ingredients seasoned in coconut oil

and poured on top of hing powder

Mixed well

This post first appeared in www.malpatskitchen.com

*2 pods of garlic can be used too.

PEERKANGAI MASIYAL, how to make ridge gourd lentil gravy

Peerkangai/Ridge gourd.....a low-cal but highly nutritious vegetable.....
*Rich in Vitamin C and is a great anti-oxidant
* Prevents diabetes
* Contains lot of Vitamin A, and protects eyes
* Prevents premature ageing and protects skin
* Contains lot of magnesium and thus controls Type 2 Diabetes
* Great source of Vitamin B 6 and thus prevents anemia
* Rich in fiber, hence low in calories
* Controls cholesterol.
We must regularly try to add this wonder veggie in our diet.
Please check my other 2 interesting recipes with ridge gourd:
Peerkangai pappu

Peerkangai thogayal

This peerkangai masiyal is a recipe from my maternal home, is very flavorful and interesting.
Can serve with rice, rotis or poories.
This is a no onion-no garlic dish too.

Ingredients

Ridge gourd - 1 long one, peeled and chopped

Tomato - 1, chopped

Broken moong - 1/2 cup, pressure cooked with a pinch of turmeric powder

Lemon juice - 1 tbsp

Salt to taste

To season

Cooking oil - 2-3 tsps

Hing powder - 1/2 tsp

Mustard seeds - 1 tsp

Jeera/cumin - 1 tsp

Green chillies - 2-3, slit

Ginger - a small piece, chopped

Coriander leaves for garnishing

Recipe cuisine: South Indian; Category: Lunch/dinner/side

Prep time: 10 mts; Cooking time: 15 mts

Serves 2-3

Peerkangai chopped, green chillies slit, and ginger chopped

Moong dhal pressure cooked for 3-4 whistles

Pan heated, seasonings done, as mentioned above

Peerkangai, ginger and green chillies added, and sauteed for 2-3 minutes

Tomato pieces too added

Sauteed for 2 minutes again, then water poured till all veggies are immersed

Salt to taste added

After the peerkangais get cooked (by then the water level would have reduced too), add the cooked dhal, and mix well

Allow to simmer for 3-4 minutes, then switch off, add lemon juice.

Garnished with cilantro.

Served with phulkas

This post first appeared in www.malpatskitchen.com

MANATHAKKALI KOOTTU, how to make black nightshade & lentil gravy

Manathakkai keerai /also known as Black nightshade in english has tremendous health benefits. It cures mouth, stomach and liver ulcers, consuming this regularly wards off constipation, treats bad breath, is also useful when one is suffering from urinary infection and consuming these leaves twice a week, cures cancer too.
Please check my other spinach recipes here

                                                                          Ingredients
                                          Manathakkali keerai - 1 bunch, leaves taken, washed well                                                                      Moong dhal - 1/2 cup
                                          Salt to taste
                                          Jaggery - 1 tsp
                                          Turmeric powder - 1/2 tsp

                                                                        To grind
                                                       Grated coconut - 3-4 tsps
                                                       Jeera/cumin seeds - 1 tsp
                                                       Green chillies - 2-3

                                                                       To season 
                                                           Coconut oil - 2-3 tsps
                                                           Hing powder - 1/2 tsp
                                                           Mustard seeds - 3/4 tsp
                                                           Broken urad dhal - 1 tsp

                               Recipe cuisine: South Indian; Category: Side dish for lunch
                               Prep time:  15 mts;   Cooking time: 20 mts

                                                                    Serves 3

       Take the measured moong dhal in a pressure pan, soak for 15 minutes with turmeric powder

You must not cut these leaves, then they turn out to be very bitter. Nicely washed and drained leaves are added to the dhal

Pressure cooked for 3-4 whistles. The picture below shows the cooked spinach and dhal together.

Blend nicely with a hand blender

Coconut, green chillies and jeera loaded in the blender jar, and ground to a fine paste

Ground paste, salt to taste and jaggery added to the blended spinach-dhal mixture.

Hing powder added on top, while this mixture is let to simmer for 5-7 minutes.

Above mentioned ingredients seasoned in coconut oil

Serve hot with brown or white rice...your choice!!

This post first came in www.malpatskitchen.com