Category Archives: Kootu’s Special

Pachai Malli (Green Coriander leaves ) Kootu

Pachai Malli Kootu

Pachai Malli in Tamil is green Coriander leaves. This herb is rich in vitamins, iron and calcium and green coriander leaves  has got many medicinal properties too .

This Kootu is very nostalgic to me. It is my grand mother ‘s recipe. I am extremely pleased to share this recipe with you. We have been making and enjoying this Kootu for decades. Goes well with soft dosa, puri, phulka and plain rice. Can make it  in a jiffy.

Ingredients

Boiled toovar dhal – 1/2 cup

Peeled and cubed potatoes – 1 cup

Cubed brinjals – 1 cup

Chopped tomatoes – 1/2 cup

Turmeric powder – 3 pinches

Salt to taste

Jaggery – a very small piece

Water – 4 cups

Grind to a fine paste 

Grated coconut – 1/4 cup

Dried red chillies – 5 ( roasted in oil )

Rice flour – 2 teaspoons

Grind the above mentioned ingredients to a fine paste with little water.

To Season

Oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

To Garnish

Finely chopped green coriander leaves –  2  cups

Method

Heat a pan. Add water. First cook the cubed potatoes on medium flame. When potatoes are half done, add the cubed brinjals and the chopped tomatoes. Cook on sim flame. Once the veggies are cooked, add salt to taste, jaggery and the ground paste. Cook on sim flame for 5 minutes. The Kootu will become thick. Switch off the stove. Season and garnish. Mix well. Serve hot.

Chef”s Tips

1) Chop the potatoes and the brinjals to big cubes.

2) Do not add curry leaves, the flavour of the green coriander leaves is just superb.

 

 

 

 

 

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Batani Kuruma Kootu

Batani Kuruma Kootu

Oh!  what is this Kuruma Kootu?  Batani is Green Peas, Kuruma Kootu is a special recipe which I learnt from my friend Suganthi . Kuruma Kootu has boiled dhal along with other ingredients. An exceptionally tasty recipe. Goes well with dosa, soft idlis, phulka, jeera rice, parathas and plain rice. Do try and enjoy .

Ingredients 

Boiled Toovar dhal – 3 tablespoons

Boiled green peas – 1 cup

Kashmiri chilli powder – 1 teaspoon

Turmeric powder – 2 pinches

Coriander powder – 1/4 teaspoon

Jeera powder – 1/4 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Oil  – 2 tablespoons

Ghee – 1 tablespoon

Water – 1/4 cup

Fry in oil and grind to a fine paste

Oil – 1 teaspoon

Chopped small onions ( sambar onions ) – 10

Chopped tomatoes – 3 ( use nice ripe red tomatoes )

Chopped garlic – 5 flakes

Chopped green chillies – 2

Grated coconut – 4 tablespoons

Halved cashewnuts – 2 tablespoons

Tamarind paste – 1/4 teaspoon

( fry the above mentioned ingredients in oil on sim flame for 5 minutes. Switch off the stove. Cool. Blend the ingredients in a blender with little water to a fine paste. )

To Season

Oil – 1 tablespoon

Cardamoms – 3

Cloves – 4

Cinnamon – 1 medium piece

Saunf ( aniseed ) – 2 pinches

To Garnish 

Finely chopped green coriander leaves – little

 

Method

Heat a pan. Add 2 tablespoons of oil and 1 tablespoon of ghee. First fry the blended paste on sim flame for 5 minutes. (Cover the pan and fry the paste to avoid splattering on the kitchen backsplash. )Next add salt to taste, sugar, turmeric powder, chilli powder, jeera powder and the coriander powder. Sauté on sim flame for 5 minutes. Add the boiled dhal and the boiled green peas. Mix well. Add 1/4 cup of water. Simmer for 5 minutes. Once the Kuruma Kootu starts to thicken, oil and ghee will start to seep, switch off the flame. Season and garnish. Serve hot.

Chef’s Tips

1) Since there is cashewnuts and dhal, the Kuruma Kootu will thicken. If it becomes very thick just dilute it with little hot water. Do not make it runny. The taste will not be there.

2) A very good dish for the lunch box. Goes well with curd rice too.

 

 

 

Spring Onion and Butter Beans Kootu

Spring Onion  and Butter Beans Kootu

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One of my Mother’s  special recipe, I am immensely happy to share it with you All. Kootu in Tamil means to add. Kootu generally comprises of boiled dhal, veggies and a ground paste cooked slightly thick and seasoned to perfection. This Kootu is a very rare combo. Goes well with steaming hot rice with ghee and fried pappad (appalam ). Can also serve this Kootu with hot rice and a Raitha. Goes well with puri, roti and mixed rice too.

Ingredients

Chopped spring Onion greens – 2 cups

Boiled toovar dhal – 1/2 cup

Boiled Butter Beans – 1 cup

Turmeric powder –  2 pinches

Salt to taste

Grated jaggery –  2 pinches

Water –  1/2 cup

To  roast in oil and grind to a fine paste

Oil – 2 teaspoons

Urad dhal –  1  and 1/2 tablespoons

Dry red chillies –  3

Jeera ( cumin seeds ) –  1 teaspoon

Grated coconut – 1/4 cup

Rice flour –  1 teaspoon

Water –  little

Roast the above mentioned ingredients in oil to a golden colour and grind to a fine paste with little water.

To Season

Coconut oil – 1 teaspoon

Ghee – 2 teaspoons

Mustard seeds – 1 teaspoon

Urad dhal – 1 teaspoon

Chopped curry leaves – little

Asafoetida powder – 1 pinch

Method

Heat a pan. Add 1/2 cup of water. When the water boils  add the turmeric powder and the chopped spring Onion greens. Boil on medium flame for 5 minutes. Sim the stove, add the boiled dhal, the ground paste. Cook for 3 minutes. Add the boiled butter beans, salt to taste and the grated jaggery. Cook on sim flame for 3 minutes. Season. Switch off the stove. Serve hot .

Chef s Tips

1) After adding the ground paste cook on sim flame only .

2) This Kootu also goes well with hot plain ghee parathas.

 

 

Chow Chow Kootu with Small Onion Venthiya Kuzhambu

Chow Chow Kootu

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Chow Chow Kootu, Rice with ghee, Mixture and Small Onion Venthiya Kuzhambu

This simple, tasty Chow Chow Kootu, is our family favourite. Chow Chow is also known as Chayote, belongs to the melon family, rich in vitamins, calcium and zinc. We make this kootu at least once in 10 days. I learnt this recipe from my mother – in – law.  This is her special dish. Goes well with phulkas, puri and plain rice. An excellent combination with Small Onion Venthiya Kuzhambu and roasted pappad. I have served this Kootu with plain rice, Small Onion Venthiya Kuzhambu and mixture. Mixture goes well with any mixed rice. Try this combo and I am sure you will enjoy as much I have enjoyed it.This kootu has a very nice flavour because the ground paste is very different .

Ingredients

Peeled and cubed ChowChow – 2 cups

Water – 3cups

Salt to taste

Grind to a fine paste

Grated coconut – 1 cup

Broken dry red chilli – 1/2 piece of a chilli

Cornflour – 1 tablespoon

To Season

Coconut Oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Urad dhal –  2 teaspoons

To Garnish

Torn curry leaves – little

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Method

Heat a pan. Add water. Once the water boils, add the cubed chow Chow. Cook on medium flame. Once the Vegetable has cooked, add the ground paste. Sim the flame. Simmer till thick. Add salt to taste and mix well. Switch off the stove. Season and garnish. Serve hot.

Chef’s Tips

1) Cook the kootu on sim flame. It will not discolour.

2) For a more whiter coloured kootu add only 1/4 broken red chilli.