Bottle Gourd Gravy | Suraikai Kootu | Paleo Style

In the recent past, I am noticing the gaining popularity of the Paleo diet which intrigued me to research more about it. So what’s paleo diet? To put it in simple words, it’s the caveman diet or Paleolithic diet or stone-age diet. This diet includes fruits, vegetables, nuts, oils and of course meat while it doesn’t include any processed foods and also grains, legumes etc. A diet without grains and legumes?  Yes wiki puts it right; the diet is based on avoiding not just modern processed foods, but rather the foods that humans began eating after the Neolithic Revolution when humans transitioned from hunter-gatherer lifestyles to settled agriculture.

Continue reading “Bottle Gourd Gravy | Suraikai Kootu | Paleo Style” »





Murungai Kai kootu / Moringa Pods Gravy

Murungai Kai kootu is a rice accompaniment or it can be a meal on its own when served with rice and fryums. Like all the other kootu recipes, this recipe also uses dal and I used the moong dal, and along fresh ground masala with coconut I used about a tsp of sambar powder and tomatoes to add that extra kick. I prepared this in slightly thicker consistency according to our preference. 

Continue reading “Murungai Kai kootu / Moringa Pods Gravy” »


Keerai Kadaiyal in Clay Pot

Keerai kadaiyal is yet another signature recipe of Tamil Nadu cuisine and I wanted to try this in clay pot / Manchatti as we say in Tamil. I went with regular spinach that we get here in US (pasalai keerai) but this can be prepared with any greens that you get. It is a simple steamed spinach which is then mashed with Thayir Mathu / Buttermilk churner (see notes below) and tempered with spices. I am super glad that the Indian stores here started to carry Thandu keerai / Amaranth leaves and also Manathakkali leaves/garden huckleberry.       

ManchattiKeerai3        

Continue reading “Keerai Kadaiyal in Clay Pot” »


Brussel Sprouts Kootu

2014-09-01 10.51.21

Brussel Sprouts are like mini cabbages (thats how I call it) and it pretty much tastes like cabbage too. Its one among the healthy green vegetables. I like to roast it, like how they do here in US. But I did try our regular Tamil Nadu kootu also and it came out pretty good. Now brussel sprouts kootu is one among our regular foods :-)

I have used coconut here, you can also use masala without coconut using poppy seeds as in this kootu.

Here is the recipe:

To Pressure cook:

  • Brussel Sprouts : 15
  • Moong dhal : 1/4 cup
  • Tomatoes (optional) : 2 (finely chopped)
  • Turmeric : 1/4 tsp

To grind:

  • Coconut : 1/4 cup
  • Jeera : 1 tbsp
  • Red chillies : 3 (as required)
  • Ginger (optional) : a small piece

For seasoning:

  • Mustard seeds : 1 tsp
  • Urad dhal : 1 tsp
  • Channa dhal : 1 tsp
  • Oil: 1 tbsp
  • Heeng : 1 tsp

Other Ingredients

  • Curry leaves – 1/2 strand
  • Cilantro chopped – 1 tbsp
  • Salt – 2 tsps (as required)

Steps:

  • Pressure the ingredients given under to pressure cook. (2 whistles is enough)
  • Drain the water and save 1/4 cup of water and rest you can use as vegetable broth for any soup.
  • Meanwhile, grind the masala.
  • Head the kadai and add oil.
  • Once the oil is heated add mustard seeds, urad dhal, channa dhal and heeng.
  • Once they start to splutter, add the curry leaves and saute for a minute and then add the cooked veggie and the dhal.
  • Add tumeric powder and mix well.
  • Add the grinded masala now.
  • If you want thin consistency add more water, if not let it boil for 5-7 minutes.
  • Add the chopped cilantro in the end and serve with sambhar rice or rasam rice.

No chilly No coconut Peerkangai(Ridgegourd) kootu with black pepper

2014-08-18 19.38.49

We are in the last week of this month’s blogging marathon. The 4th weeks theme is our own. So I picked the post partum recipes. I really like out traditional food and recipes, especially for the postpartum. The reason for using specific ingredient is really amazing and how they food as medicine is fascinating. I can keep on talking about this theme and process. You can see my thoughts on Pathiya samayal here.

So the first dish, that we are going to see is Peerkangai/Ridgegourd kootu without chillies and coconut. Red chillies increases the body heat, so they don’t use it for three months after delivery. Pepper takes the place of red chilly and they don’t use coconut also. The food needs to as light as possible, so as to prevent colic in babies. So here is the recipe

Ingredients:
Ridgegourd – 2 (peel the skin and cube them)
Salt – 1.5 tsp
Tumeric powder – ½ tsp
Moong dhal – ¼ cup
For seasoning:
Oil 1tsp
mustard seeds 1tsp
Jeera –  2 tsps
Hing – 1/2 tsp
For Grinding:
Dalia (pottu kadalai)–2 tbsps
Jeera – 1tbsp
Black Pepper : 1 tbsp
Steps:
  • Grind dalia, jeera and pepper into a smooth paste by adding water.

2014-08-18 19.23.39

  • Pressure cook the moong dal and ridge gourd together

2014-08-18 18.36.09

  • Head the kadai and add oil.
  • Once the oil is heated add mustard seeds, jeera and heeng.
  • Once they splutter add the boiled dhal and veggie.
  • Add salt, turmeric powder.
  • Let it cook for couple of minutes and then add the grinded mixture.
  • If you want thin consistency add more water, if not let it boil for 5 minutes and it is done.

2014-08-18 19.34.342014-08-18 19.34.50

Submitting this post for Blogging Marathon #43 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging Marathoners doing BM#43



Ashgourd Milk kootu

Happy 4th of July. :-)

This is again a traditional dish made out of tender ash gourd or tender pumpkin. Its very simple but very delicious. Coconut oil and cooking the veggie in the milk differs it from other kootus. You don’t need any jeera for this. You need tender ash gourd (Parangi/Poosani kottai) for this recipe.

Ingredients:
Tender ash gourd (medium size) – 1
Milk (2%) – 1 cup
Water 1 cup
Salt – 1.5 tsp

For Grinding:
Grated coconut – 1 cup
Green chillies – 2

For tempering:
Regular cooking oil – 2 tsps
Coconut oil – 1 tsp
Mustard seeds : 1 tsp
Curry leaves – 1 strand

Steps:

  1. Peel the skin of ash gourd and chop into small cubes.
  2. Pressure cook or microwave it with milk and water.
  3. Grind coconut and green chillies together and keep aside.
  4. Heat the kadai and add oil.
  5. Once the oil is hot add mustard seeds and curry leaves.
  6. As they start to splutter, add the cooked ash gourd.
  7. Mix well and add salt. Let it simmer for couple of minutes.
  8. Now add the
    grinded coconut mixture and let it simmer for 5-6 minutes.
  9. As the froth starts to form (because of milk), add 1 tsp of coconut oil and take it of from heat.
Thats it, yummy milk kooku ready. Serve hot with rice.