Dal Palak /Keerai Kootu

         I make it a point to add greens at least once in a week for my kids.This a simple kootu i have made with spinach , you can do it with any greens available.Serve with hot rice adding a dallop of ghee and pappad.It is a meal on its own . You can add grated coconut  in the end , i didnt have it so i didnt add.Do try this and post your comments.I have made it less spicy you can make add more green chillies as per your taste.

Ingredients

1. Spinach - 2 bunches , cleaned and chopped
2. Yellow split moong dhall - 1/2 cup
3. Garlic - 1 pod
4. Turmeric Powder - 1/4 tsp
5. Hing - 1/ tsp
6. Whole Jeera  - 1/4 tsp
7. Chilli - 2 ,chopped
8. Small onions - 3 
9. Salt as needed

 Season

1. Oil - 1 tbsp
2. Mustard seeds - 1/2 tsp
3. Red chilly - 2 , chopped

Method

1. In a pan , wash the moong dhall and add enough water .
2. Add turmeric powder and allow it to cook ,when it is 3/4th cooked ,then add the chopped spinach ,hing and small onions
3. Grind together jeera and green chilly and add to the cooking dhal.
4. When the dhal is cooked completely add salt and close the lid for 10 min in low flame.
5. Now the dhal would have completely smashed .Remove from heat.
6. In another pan , heat oil , let the mustard splutter , add the red chillies and saute it.Add to the cooked dal.
7. Serve with hot rice and ghee.

 

Tips 

1. When the dal is cooked with lid closed ,the dhal and spinach gets completely smashed.
2. Always season in the end.
3. You can add grated coconut also in the end.

Pepper Kulambu

This is another healthy and spicy gravy .This good when you are sick or when the weather is too cold.It is quite spicy , u can adjust the pepper to your taste.The only spice used here is pepper.Chilly is for giving good taste.

 Ingredients

1. Pepper - 2 tbsp
2. Jeera - 1 tbsp
3. Rice - 1/4 tsp
4. Onion - 1 small diced
5. Tomato - 1 small ,cubed
6.  Green Chilly - 2 ,slit
7. Tamarind juice -  1 cup
8. Turmeric Powder - 1/2 tsp
9. Corriander Powder - 2 tbsp
10. Salt to taste

Season

1. Mustard seeds - 1/2 tsp
2. Feenugreek seeds - 1/4 tsp
3. Curryleave -5
4. Oil - 4 tbsp

 Method .

1. In a pan ,dry roast pepper first till it release aroma , then add the rice and jeera once it spluuters ,take it out ,let it cool down .
2. Dry grind it into smooth powder and keep aside.
3. In a pan ,heat oil , add mustard seeds ,let it splutter
4. Add Fenugreek and curry leaves, after a few second add onion and fry well.
5. Add the green chillies and toss well , add the tomato pieces and let it turn mushy
6. Now add the coriander and turmeric powder and saute it well for 2 sec
7. Add the tamarind juice and salt and let it boil for 10 min 
8. Reduce the flame and let it boil for another 5 min
9. When you feel the raw smell has gone.
10. Add the ground powder and mix it well , by the back of the ladle
11. Leave it for 5 min.
12. Now reduce the heat complete and after few minutes ,the oil will start oozing out.
13. Switch off the heat.

It is goes well with rice , pappad  and kootu.

Tips :

• Dont over roast the 3 ingredients
• Dont allow it to boil for long after adding the powder.
• Adjust pepper to your spice levels.
• Dont add chilly more than 2 .

Tomato Pachadi

This is a yummy tomato pachadi , taste yum with urad dhal rice or roti.If  tomato is tangier add more red chilli powder.I have roasted the tomato in oil ,peeled the skin and have made gravy.This is a no onion no garlic dish.

Ingredients

1. Tomato - 4 
2. Greenchilly - 1 slit
3. Garlic - 1 pod chopped
4. Hing - 1/4 tsp
5. Turmeric Powder - 1/4 tsp
6. Chilli Powder - 3/4 tsp
7. Coriander Powder - 1/2 tsp
8. Salt as needed
9. Water - 1 cup
10. Oil - 2 tbsp
11. Mustard seeds - 1/4 tsp

Method :

1.  Heat  1 tbsp ,oil  in a pan , add the whole tomatoes ,and roast it till the skin changes color and skin starts splitting.Remove from heat.
2. Let it cool , peel the skin and mash it well.
3. Heat the remaining oil , add the mustard seeds , when it splutters ,add the green chilly ,garlic and curry leaves
4. Saute it for 3 seconds.Now add the mashed tomato pulp.
5. Add all the powders and salt.
6. Let it cook for 5min.Add a cup of water and let it cook for 10minutes in  a medium flame.
7. Cook in simmer for another 5min.
8. Serve with sambar rice or roti.

Ulantha Satham/Black Urad dhall Rice

This is a very traditional one pot meal which is very healthy and tasty.We are using black urad dhall.In this recipe we have used more garlic , if you dont like garlic you can use it less.This is not a spicy dish ,pepper gives aroma,you can add red chillies while seasoning if you want to make a spicy one.

Ingredients

1. Black split urad dhall -1/2 cup
2. Rice - 1 cup
3. Garlic - 8 pods ,skinned
4. Whole Black pepper - 1/4 tsp
5. Whole Jeera - 1/4 tsp
6. Vendhayam / Fenugreek seeds- 1/2 tsp
7. Hing - 1/4 or less
8. Coconut - 1/2cup , grated
9. Curry leaves - 10 leaves
10. Water- 3 1/2 cups
11.  Salt as needed
12. Ghee - 1/2 tbsp
13. Gingelly Oil - 1 tbsp

Method 

1. Roast Fenugreek seeds in ghee and keep it separate
2. Crush Whole Jeera  in your hand and keep it separately.
3. Dry roast urad dhall for 2 min,just enough for the urad dhall should have some heat (the heat that is bearable for us to touch the dhall , too much roasting will not be good).
4. Heat oil in Pressure cooker add garlic , roast it till golden brown  then add hing ,curry leaves.
5. Then add water, rice, urad dhall , coconut, fenugreek seeds , whole jeera, whole black pepper ,salt.Give a stir.
6. Pressure cook for 2 whistles.

The best side dish is Mutton gravy , sesame seeds chutney , tomato thokku.