Palak Keerai Kootu

                            This is a tasty and nutritious Kootu variety, full of iron and Protein.

     We always take this Kootu only as a side dish,taken with plain rice mixed Sambar, Rasam, Kuzhambu or any gravy. The Kootu can also be mixed with plain rice, ghee and eaten. Then you have to take it with Appalam or some other side dish.

Palak Keerai Kootu

Ingredients :

Sliced Palak Keerai          2 cups
Moong Dhal / Pasiparuppu    3 tbsp.
Oil, Mustard, Split Urad Dhal, Salt

To grind in the mixer :

Grated coconut   3 tbsp.
Zeera       3/4 tsp.
Green chillies    2
Small onions ( optional )

Method :

1. Soak the Moong Dhal in 1 cup of water for 15 mins. which makes the cooking fast.Cook 
    soaked Dhal and the Keerai in a small pressure cooker just for 1 or 2 whistles.
    After 1 minute, slowly release the pressure to retain the green colour.

2. Add the ground coconut mixture and salt to the cooked Keerai.Mix well Add little water
    if necessary.Let it boil on a medium flame for 3 to 4 mins.

3. Season with Mustard and Split Urad Dhal.The healthy Kootu is ready to be taken as a
    side dish for rice.

 

Katharikkai, Murungaikkai Kootu

                                   Katharikkai, Murungaikkai Kootu is a tasty side dish for rice, prepared in the Tirunelveli region, especially by the Saiva Vellala Community.

                            This Kootu has a unique taste.

Katharikkai, Murungaikkai Kootu

Ingredients :

Brinjal     4
Drumstick    1
Moong Dhal    2 tbsp.

To grind in the mixer :

Grated coconut     3 tbsp.
Green chillies   1 or 2
Zeera     3/4 tsp.
Small onions ( optional )   4

Method :

1. Soak the Moong Dhal for 10 mins.Cook the Dhal till it is almost cooked  and add
    the sliced Brinjal, Drumstick.Cook with enough water till the vegetables become
    soft.

2. Add the ground coconut mixture, salt and let it boil on a medium flame till the raw
   smell of the chillies and onions leave.

3. Season with Mustard, Urad Dhal and Curry leaves.


Note :

1. During the early days, we used to add boiled milk to all Kootu varieties.Those days
    lunch was eaten fresh and mostly children came home for lunch.Nowadays lunch is
    packed and milk is not mixed with the fear that it may turn sour when taken late.
    So if the Kootu is prepared to be taken within 2 or 3 days, adding 3 or 4 tbsp. of milk
    to Kootu  while adding the coconuts give a rich taste.

2. If cooked Toor Dhal is left in the fridge, that can be used instead of the Moong Dhal.

Mixed Vegetable Kootu

             Mixed vegetable Kootu is a gravy to be taken as a side dish with rice.The Tamil word Kootu means mixing.All the side dishes in the form of gravy, for rice are called Kootus as the vegetables are cooked and mixed with the ground paste of grated coconut, green chillies and Zeera. This Kootu is less spicy and so it goes well with the spicy Karakuzhambu and also the less spicy Sambar and Rasams.





Mixed Vegeatable Kootu

Ingredients :

Carrot, Beans, Potatoes     250 gms. ( Fresh Peas, Knool khol can also be added )
Moong Dhal / Pasiparuppu    2 tbsp.

For grinding in the mixer :

Grated coconut   3 tbsp.
Zeera   3/4 tsp.
Green Chillies    1 or 2
Small onions ( optional )  3

Method :

1. Soak the dhal for 20 mins.Finely chop the vegetables and cook with the soaked dhal in
    a small pressure cooker for 1 or 2 whistles. After 1 minute, slowly and carefully release
   the pressure and open the lid.This helps in retaining the colour of the vegetables.

2. Add the ground coconut paste, salt to the cooked vegetables and let it boil on medium
   flame for 2 mins. with the stirrings in between.Season with mustard and curry leaves.

Note :

There is no fixed proportion of the vegetables to be used.It depends on the availability
and preference.Potatoes become essential to give the white colour, carrot, the beautiful
red colour and Beans and Peas for green. During the season, Avaraikkai can be used for Beans or along with Beans if we like the taste.

Vendaikkai / Lady's Finger kootu

                          Vendaikkai Kootu is a tasty side dish for rice and the buttermilk and raw coconut oil added gives a unique taste.


 

Vendaikkai Kootu

                                    
Ingredients :

Vedaikkai-  Medium size  20 ( about 200 - 250 gms.)
Big Onion    1
Thick Butter milk   1/2 cup
Cooked Toor Dhal   1/2 cup.
Coconut oil      1  tbsp.


To grind in the mixi :

Grated coconut         1/2 cup.
Zeera              3/4 tsp.
Green chillies  2
Sliced small onion or Big onion ( optional )    1 tsp.

To temper :

Oil             2 tbsp.
Mustard, Split urad dhal, Curry leaves.

Method :

1.Heat 2 tbsp oil in a tawa, add mustard, split urad dhal and curry leaves.
  
2. Next add the sliced  onion and saute till they turn brown.

3. Then add the sliced Vendaikkai and keep on frying till they become soft.

4. Grind the given ingredients in the mixi with a little water.

5. Add salt and the ground coconut paste to the Vendaikkai and mix well.

6. Add 1/2 cup of water and let it simmer for 5 mins.

7. Then add the cooked toor dhal and buttermilk and the coconut oil.

8. Switch off after a minute.The tasty Vendaikkai kootu is ready.

 

Vellai Poosanikkai kootu

                                   Vellai Poosanikkai is otherwise called as Ash Gourd.This is one of the common Kottu varieties of the Saiva Vellala community both at home and even in marriage feasts.                                            
                                          

     Vellai Poosanikkai Kootu  

                                                 

Ingredients  :

Vellai Poosanikai                        1 piece ( nearly  250 gms.)
Channa Dhal                               1/4 cup
Grated coconut                           1/4 cup
Zeera                                           1/2 tsp.
Green chilly                                 1
Small onions ( optional )              3
Salt                 
                                                                                                                                                                                                                    
Method   :

1.  Soak the channa dhal in water for 30 minutes.

2.  Pressure cook the finely cubed vegetable and the soaked channa dhal with little water
     in a small cooker for 2 or 3 whistles.

3.  Grind the coconut, green chilly, zeera and the small onions in a mixi.

4. Mix the coconut paste with the cooked vegetable. Add salt and if the water is not
     enough add some water.Let it boil for 3 to 5 minutes with constant stirring.
5. Season with mustard, urad dhal and curry leaves.

Notes  :

1. Soaking the channa dhal saves the time and fuel.

2.Those who are very conscious of using less coconut, can add the thickening agents of a
    paste of rice flour or corn flour or dosa flour. 

Pudalangai Kootu

          Kootu varieties are the common side dish for rice in our families.It is also a must in our virundhus, marriages and special occasions.
                                                             

Ingredients :

Medium sized pudalangai ( snake gourd )  1
Channa Dhal             1/4 cup
Grated coconut       1/2 cup
Green chillies           2
Zeera                      3/4 tsp.
Small onions         4
Salt

To temper:

Oil, mustard, urad dhal, curry leaves.

Method :

1.Soak the channa dhal in hot water for 30 mins. so that it gets cooked faster.

2.Cut the vegetable into fine cubes and cook it with the soaked channa dhal  with enough water.

3.Grind the coconut, zeera , chillies and onion in a mixi.

4.Once the vegetable and the channa dhal become soft indicating that they are cooked, add salt and the coconut paste. Water can be added little if the kootu is thick. Mix well and keep on stirring to avoid lumps.

5.After 2 mins, reduce the flame and let it be on sim. for 5 mins.When the kootu reaches the semi solid consistency, remove from fire and season it with mustard, urad dhal and curry leaves.

Notes :

• Any variety of snake gourd can be used.The long variety gets cooked faster.The above recipe is for about 250 gms. of vegetable.
• Sliced big onions equal to 4 small onions can also be used if small onions are out of stock. 
• If onions are not preferred or to be avoided on particular days, they can be left out.
• During earlier days, our mother, MIL and grandmas used to add 4 tbsp. of milk to all kootus as they were consumed soon after preparation.We can also add.The taste is very good.
• I do not add any thickening agent like rice flour and instead add little more coconut.People who like to reduce coconut may add a a paste of rice flour.
• Though I use a lot of turmeric powder, I do not use if for kootus to maintain the white colour.My mother uses it and it can also be added.