Avarakkai Kootu | Broad beans lentil curry

 Avarakkai kootu is a popular side dish from the Tambrahm cuisine made from just moong dhall (yellow split gram) , fresh coconut paste and a Sizzling tempering of mustard seeds ,curry leaves in coconut oil.

Avarakkai(tamil),Avrekkai(Kannada), chikkidkaay (Telugu) is a native Indian vegetable and used extensively across cuisines in India . In the Maharashtra and Gujarat it is called as Vaal papdi or papdi and Sem in Hindi .

Avrakkai is a diabetic friendly vegetable and also rich in protein, dietary fibre,vitamin A ,potassium and folates. Consuming avarekkai is a good source of plant protein and apt for vegetarians to meet their dietary requirements of protein intake. The fibre present in the Indian flat broad beans helps to manage cholesterol in the body.

Since, Avarekkai is a native vegetable, it is used during the Mahalaya Paksha , Amavasya cooking and also for cooking during Shraadh or Devasam. During Shraadh , Amavasai or Mahalaya paksha avrekkai is mostly used in the form of kootu but some families also make a simple stir fry known as Thenga pota curry . 

I shall share the recipe of the simple yet flavorful curry very soon. You may refer to Mildly Indian Seema's Kothavarangai Poriyal and in the same way you can make avarekkai poriyal .

Amavasya Lunch Menu

Avrekkai kootu can be mixed with rice or can also be served as an accompaniment to sambar ,vethakuzhambu, milagu kuzhambu along with some toasted papads and a simple paruppu Thogayal or pudina Thogayal. 

If making kootu to mix with rice, make it a little runny else we can have a thicker consistency. 

Avrakkai kootu is purely Saatvik and Vegan making it No Onion No garlic and Jain friendly .

You may also want to try some lip smacking healthy and delicious kootu recipes from my blog

Chou chou (Chayote) kadalai paruppu Kootu 

Cabbage Kootu 

Thiruvadhirai Kootu 

Poosanikkai (Ashgourd) Pulippu Kootu 

Vellarikaai(Cucumber) Kootu 

Keerai (Spinach) Kootu

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Preparation Time - 10 mins
Cooking Time - 25mins 
Complexity - Simple
Serves - 2 to 3

Ingredients 

150 gms Indian broad beans /avarekkai 
1 cup moong dhall
1/2 cup fresh grated coconut 
1 tsp jeera/cumin
8 to 10 pepper corns
2 dried red chillies 
Few curry leaves 
Pinch of turmeric 
Salt as needed 
1 tsp coconut oil
1/2 tsp mustard seeds 
Pinch of asafoetida 

Method 

• Wash the broad beans and trim the head and tail. Bundle them up and chop into medium cuts.
• Wash the moong dhall under running water 3 to 4 times.
• Add the washed moong dhall,chopped avrakkai ,turmeric , 2 cups water and pressure cook for 3 whistles. Let the pressure release naturally. 
• Grind the coconut, cumin,red chillies ,pepper with water to a fine paste .
• Once ,the pressure cools down,lightly mash and mix the lentil and add the ground coconut paste to this along with required amount of salt. 
• If too thick,add 1/4 cup water and bring it to a quick boil with occasional stirring. Coconut paste has a tendency to stick to the bottom and the kootu will get burnt. 
• Turn off the stove when the kootu thickens and the raw flavor from the coconut paste is gone.
• Prepare a tempering of mustard seeds,fresh curry leaves,asafoetida in hot coconut oil and pour it over the delicious kootu.
• Averakkai kootu is now ready to be served.

Aloo Matar (आलू मटर) | Potato Peas curry - Winter Special

 Come winter, the market is flooded with fresh vegetables which are very tempting. Most of the times,I will hoard my fridge with the fresh produce and then struggle to consume it before the freshness withers away .

Winters at home means fresh green peas ,carrots,cauliflower and radish in abundance.  Of course the evergreen , doodhi aka lauki makes it presence in the menu atleast once a week . 

Aloo mutter is easy and simple to make,but packed with a riot of flavors. You can make with fresh peas or the frozen ones .Try and avoid the dried peas which needs to be soaked overnight . The dried peas don't blend well in to the curry is my opinion. 

In winters, I make this curry with fresh peas and during off season ,the frozen peas comes handy . We can easily make this Aloo Matar gravy for year end parties , get togethers and office pot luck.  

I learnt this recipe from my amma and she used just simple basic spices to make this curry and it would be served with piping hot fulkas just off the pan . I enjoy it with some thick yogurt or cucumber raita while hubby loves it with onion raita. 

Kulchas and Naan are a best combination too and if serving with rice, simple steamed basmati rice, jeera rice ,peas pulav or vegetable pulao are just the perfect pairing. 

I use the pressure cooker to make and it gets done quickly . Pressure cooker or instapot option is the best choice, if we want to make a large quantity of Aloo Matar.  

Donot forget to use lots and lots of fresh corriander as garnish.  It enhances the flavor of the gravy. Serve with some chopped onions and a wedge of lime.

Preparation Time - 10 mins
Cooking Time - 30 mins
Complexity- easy
Serves - 2 to 3 

Ingredients
3 to 4 medium sized potatoes  peeled & cut into big cubes 
1 medium onion chopped roughly 
2 tomatoes roughly chopped 
1 cup green peas
2 green chillies finely chopped 
Lots of fresh corriander
1 tsp ginger garlic paste
1 tsp Kashmiri chilli powder
1/2 tsp turmeric/haldi
1/2 tsp kasuri methi /dehydrated fenugreek leaves
3 tsp oil
Salt as needed 
Whole spices
 1tsp jeera /cumin
small piece  cinnamon /dalchini 
3 cloves /lavang
 2 cardamom / elaichi

Method

• Heat oil in a pressure cooker .
• Crackle the cumin seeds ,followed by the whole spices until you get a nice aroma of fried spices .Take care to roast over low flame,that is the key to bring out the essence from the whole spices. 
• Add in the onions and green chillies ,saute till the onions turn pinkish .
• Add in the tomatoes , turmeric powder, chilli powder, salt and cook until the tomatoes turn mushy and soft. 
• Once,the tomatoes become soft, add the ginger garlic paste and cook till the raw flavor is lost.
• Slowly ,add in the potato cubes ,green peas and mix it well.Adjust salt if needed and pour 3/4 cup water. 
• Pressure cook on medium flame for 4 whistles .
• Let the pressure release naturally.  Open the lid and gently mix the gravy while you roughly mash a few potatoes here and there.
• Mashing of potatoes will give a nice volume to the gravy.If you find the gravy thick,you can add some hot water and adjust the consistency.
• Lastly add the kasuri methi and fresh corriander.  Serve hot with rotis ,naan, steamed rice etc.

Some winter special recipes which you must try

Aloo Gobhi 

Lauki Channa Dal (video)

Palak Paneer 

Sabz Hariyali (video)

Gajar Halwa

Doodhi Halwa 

Gajar Mooli sabji 

Corn peas pulao 

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Carrot Radish Stir fry | Mullangi Carrot Poriyal | गाजर मूली सब्जी

 Carrots and radish ,both are delicious and healthy vegetables .I am a huge fan of both these and can have it all round the year without a fuss .

To be honest,combination of radish and carrots is a very new thing for me.  I use carrots in combination with many other veggies for making poriyal ,but never attempted to use with radish as I always felt that the smell and taste of radish will be over powering in the poriyal.

Radish always gets made into sambar ,popularly called as mullangi sambar or as mooli paratha . As I write this post ,I realized I haven't blogged Mullangi Sambar and am setting reminder to myself, that I must blog it very soon. 

Well,now coming back to Carrot Radish curry,this was purely dear hubby's idea and as always I wasn't very convinced but he assured me that it will taste yummy . As I wasn't very comfortable with the combo,I told him to make this poriyal and that I would only taste it when it is done.  As opposed to the usual diced chopping ,hubby grated the carrots and radish for making this delightful stir fry.

So ,this poriyal is made by him and photography is by me . The recipe that I am penning below is just as he told me what he did . When I was asked to taste after he prepared the curry, I was totally floored . It was a riot of flavor explosion. Subtle sweetness from the carrots and mild pungent flavor from the radish was a perfect match with the occasional crunch from the green peas . The garnish from fresh corriander is an added flavor booster . Do not compromise on the use of freshly chopped coriander ,it adds up to the taste to the Nth level. Pair it with any sambar or Vethakolambu or even have it as a plain salad.

Winter is slowly setting in and now is the best time to enjoy fresh and tender carrots, radish, cauliflower , fresh green peas .

Piping hot Gajar halwa, Aloo Gobhi sabji and fulkas will be an absolute treat to the taste buds on a chill winter night. Do check out all those recipes on my blog. 

Check out the Winter Special Veg Hariyali video on my You tube channel .

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Preparation Time- 15 mins
Cooking Time - 20 mins
Complexity - simple 
Serves  - 3 to 4

Ingredients 
2 medium sized radish grated
2 medium sized carrots grated 
Handful of green peas 
1 medium onion chopped
2 to 3 green chillies chopped
2 tsp oil 
Mustard seeds + curry leaves 
Pinch of asafoetida 
Salt as needed 
Fresh corriander 

Method 

• Squeeze out the water from the grated radish . After grating the carrots and radish don't let the vegetables sit for a long time,else they will become soggy. 
• In a thick bottomed kadai,heat oil and crackle the mustard seeds, curry leaves, green chillies .
• Saute the onions until transparent .
• Stir in the carrots, radish and green peas and season with salt.  
• Mix well and cook covered for 4 to 5 mins until the radish and carrots are well cooked .
• Garnish with fresh corriander and serve hot.

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Rajma Sundal - Navaratri Special

 Those of you who follow my blog posts regularly, by know very well know what is Sundal and how much me and my family love eating sundals with our meals .

Also,with Navratri going on ,this time I made sundal using rajma which definitely was my first attempt as rajma usually takes the form of Rajma Masala or Rajma Pulao in my house .

I was skeptical about how South Indian flavors would blend with rajma in the form of sundal, but I was totally wrong. It was just my mindset and pre conceived notion ,I must say .The fresh coconut,  tempering of fresh green chili and ginger along with the delicious Sundal Podi (special spice mix)  went so well that we all enjoyed eating this delicious rajma sundal .

I have used the Chitra variety of rajma ,but you can use any variety of rajma which you use regularly.  Make sure the rajma is soaked well for minimum of 10 hrs so that it gets cooked well .Rajma sundal certainly needs a good amount of pre preparation time,so ensure that you give it the required soaking time to get best results .

Difference between Chitra Rajma and Jammu Rajma (red /laal rajma) 

Chitra rajma is slightly bigger in size than laal rajma and also light pinkish in color . This variety of rajma is softer and has a slightly sweetish taste . One biggest advantage of using Chitra rajma is that they get cooked faster and minimum of 8hrs soaking time is enough.  Apart from this ,there is no much difference and we can use both these variety of rajma interchangeably in our recipes.  

For variety of other sundals and Navaratri celebrations,click here.  

Soaking Time - 8 to 10 hrs

Cooking Time - 30 mins

Complexity- easy

Ingredients 

200 gms rajma/kidney beans

1/4 cup fresh grated coconut 

2 tbsp sundal powder 

2 green chillies finely chopped 

1tsp finely chopped ginger

2 tsp oil 

1 tsp mustard seeds

Salt as needed 

Asafoetida as needed 

Few fresh curry leaves 

Finely chopped fresh corriander 

Method 

• Wash and soak the rajma in fresh water for minimum 8hrs
• In the morning, drain the soaked water and pressure cook with little salt for 4 to 5 whistles .Let the pressure release naturally, open carefully and press one rajma bean between your fingers . If you are able to easily press it ,then the rajma is cooked well,incase you feel it is hard, pressure cook for another 2 whistles extra .
• Drain the rajma in a strainer/colander and let it rest for a few minutes. 
• Meanwhile,  heat the oil in a thick bottomed pan and crackle the mustard seeds followed  by green chillies, curry leaves and ginger . Add asafoetida in low flame to avoid burning. 
• Add the cooked rajma and mix well,adjust salt if needed .
• Tip in the sundal podi,fresh coconut, corriander and give a quick stir .Turn off the stove .Don't cook too much after adding sundal podi as there is a chance of it getting burnt .
• Delicious rajma sundal is ready.

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Payathangaai Poriyal / Karamani Thoran / Longyard beans stir fry (Vegan & Saatvik)

 Payathangaai , karamani , chowli or Long beans is a nutrient rich and powerhouse of natural fibre coupled with antioxidants and immune boosting properties. 

A green vegetable widely used in India in various forms makes it the most sought after vegetable . As the beans reach almost 2 to 3 feet in length they are known as long yard beans . These belong to the cow pea family popularly known as lobia ,chowli or karamani . 

The beans are thin ,long ,slender and very tender . They look very appealing to the eye when we see it and are stocked up as bundles since they are long .  Very easy to cook and it can blend in very easily with all sorts of seasonings and flavorings . Normally prepared as stir fries,  steamed and used in salads or mild vegetable stews .

It is good to incorporate the payathangaai in your day to day meals as it is rich in fibre and also potassium, magnesium, vitamins C and A .

A vegetable which is heart friendly due to potassium content and gut friendly due to fibre content.  The fibre content prevents constipation and the potassium present in the chowli helps to maintain the BP and in turn helps and protects the heart.

The magnesium, zinc ,vitamins C and A help in maintaining the over all cell growth in the body and helps in having a good metabolism due to the antioxidants present . 

The recipe that I am sharing today is a very simple yet flavorful curry/stir fry made using karamani and very popular in Tamil Nadu and Kerala.  This version is a no Onion No Garlic recipe but you may use finely chopped shallots for added flavor.  

In Kerala,  Onam Sadhya has payathangai thoran as one of the menu items and in Tamil homes ,this is made as a part of regular meals . Since it is a native bean like cluster beans and flat beans , karamani is widely used during Pithru Paksham (mahalaya Paksham) where we tend to consume only native vegetables. 

The recipe uses very little oil and just 2 tbsp of fresh coconut for seasoning, making it a very healthy and diet friendly preparation. 

Preparation Time  - 10 mins
Cooking Time - 10 mins
Complexity- easy 
Serves - 2 to 3 

Ingredients 

250 gms karamani/chowli/ long yard beans
2 tsp oil (coconut oil or any non flavored oil) 
1 tsp mustard seeds
1 tsp udad dhall
Few curry leaves 
Pinch of asafoetida
Salt to taste 
To grind 
2 tbsp fresh coconut 
2 green chillies 
1/2 tsp jeera /cumin

Method

• Trim the top and end of the long beans and chop them finely.  Wash well and keep aside .
• Coarsely grind the coconut, green chillies and jeera in a blender . We will use this for flavoring the poriyal/thoran.
• In a thick bottomed pan,heat oil and splutter the mustard seeds, udad dhall until golden brown followed by curry leaves and asafoetida.  
• Add the chopped karamani, give a quick stir . Add the required amount of salt and add 1/4 cup water and cook covered for 7 to 8 min until the beans are cooked well and tender .There should be no water left in the pan .
• If at all you see some water is left,  cook uncovered for a few more minutes until the water evaporates .
• Now add the coconut mixture,  give a quick stir, cover the poriyal and turn off the stove.  Let the stir fry rest for a few minutes until all the flavors are absorbed well into the beans .
• Transfer to a serving bowl and serve it with a choice of sambar rice,  rasam rice etc . 

Some more healthy and tasty stir fries /poriyal that you may like 

• Cabbage peas poriyal 
• Beans carrot poriyal 
• Chou chou poriyal (chayote poriyal) 

Aloo Gobhi Sabji / Potato Cauliflower gravy - No onion No garlic sabzi

 Aloo Gobhi is a classic winter delicacy . Piping hot phulkas/ rotis and a bowl of delicious Aloo Gobhi curry is an absolute bliss on a chill winter night . 

Very simple to make with just basic spices ,Alu Gobhi sabji can be prepared in less than 15mins. I saute the basic spices with tomato ,potato and cauliflower and cook it in a pressure cooker for 1 whistle.  This way it gets done quickly and perfectly . 

The final garnish with fresh corriander is the icing on the cake,the smell of fine chopped kothmir when mixed with the curry kindles the appetite instantly.  Those of who you like a little extra zing, you may squeeze some lime juice over the gravy.

Aloo Gobhi is a very popular side dish ordered in most restaurants and dhabas for all those who love typical North Indian flavors. We can make a dry curry like a stir fry using Aloo and Gobhi or even as a semi liquid gravy . 

We love the gravy type curry at home ,so I prefer to make this for my family . A perfect choice for Vegans as well as those who don't prefer to include Onions and Garlic in their meal .

I chose this recipe for our ongoing No Garlic No  Onion recipes theme in Shhh cooking secretly  group. Theme  suggested by Priya Iyer ,a versatile blogger .I was partnered with Sujata Ji for this theme who has dished out a creamy and delectable Paneer Malai Curry.

Preparation Time - 15 mins
Cooking Time - 20 mins
Complexity - simple
Serves - 2 to 3

Ingredients 

1 medium sized Cauliflower 
2 medium Potatoes 
3 medium Tomatoes
2 Green chillies finely chopped
1/2 inch Ginger finely chopped
1/2 tsp Red chilli powder
1tsp Dhaniya jeera powder 
1/4 tsp Haldi/turmeric 
1 tsp garam masala
1/2 tsp jeera
1/4 tsp saunf
Salt as required 
Corriander leaves finely chopped
2tsp Oil
Pinch of sugar

Method 

• Cut out the florets from the main flower and soak it in salt and turmeric water.  This enables to clean up some hidden worms which are usually hidden inside the cauliflower.  Discard the water after rinsing the florets well .
• Cut the potatoes into small cubes and tomatoes into medium Chunks.
• Heat the oil in the pressure cooker and splutter the jeera and saunf . Once it crackles, fry the chopped ginger and chillies .
• Add the spices (turmeric, chilli powder, dhaniya jeera powder  and garam masala) and fry it on low flame without burning the masalas.
• Add the tomatoes and cook it well until it turns mushy.
• Add the potatoes, cauliflower mix it well .Adjust salt ,sugar, 1/2 cup water and pressure cook for 1 whistle on medium flame.
• Release the pressure naturally,  give it a nice stir . Take 1 tbsp of the curry in a bowl and lightly mash it. Add it back to the gravy and give a quick boil for 1 or 2 mins. This mashed portion gives the gravy some thickness and volume to the curry.
• Garnish with fresh corriander and squeeze some lime just before serving and serve hot .

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Keerai (greens) Kootu - vegan south Indian accompaniment

 Keerai is the Tamil name for Green Leafy vegetables in general . Spinach is known as palak keerai , fenugreek is known as Vendhiya Keerai , Amaranthus is known as Arai Keerai , Dill Leaves is known as Soi Keerai ,Drumstick leaves as Murunga keerai so on and so forth.

We all know how healthy and beneficial is the inclusion of greens in our daily diet . So pls do make it a point to include greens as a part of diet atleast once or twice a week  . Of course please exercise caution and consult your Doctor if greens need to be  avoided due to underlying medical conditions.

I am very fond of keerai sambar, keerai masiyal and keerai kootu in south indian cuisine whereas in North Indian cuisine my favorites are Dal Palak,Palak Paneer , Methi theplas, Palak Paratha which feature frequently on our meals regularly. 

Keerai kootu has been my childhood favorite and I would eat this almost everyday as a little girl . The mild sweetness from the cooked moong dal blends well with the coconut jeera paste and cooked palak and the final tempering of mustard in coconut oil simply elevates the flavor profile of the kootu.  You can pair it with some delicious sambar rice or mix this kootu with some steamed rice and ghee and enjoy as is.   You can use any variety of keerai for this kootu,but I personally love palak.  I don't like Methi in kootu as it imparts a slightly bitter taste to the kootu which puts me off.

The green Leafy vegetables need to be cleaned very well before using.  There may be a chance of lot of weeds or some rotten leaves hidden in the bunch . I am sharing a detailed video on how to clean the green Leafy vegetables at ease.  If the stems are tender,I chop them finely and use it too while making the kootu.

If you are a lover of exotic greens, then Baby Bokchoy and Shitaake stir fry by Preethi will be the best choice.  I was paired with Preethi for August's Theme of Leafy Greens theme suggested by Seema of Mildly Indian.

A simple lunch platter of keerai kootu, jeera pepper rasam and beetroot curry with fried papads. (Pic updated on Nov 5th 2024)

Preparation Time - 15 mins
Cooking Time - 20 mins
Serves - 2 to 3 

Complexity - easy

Ingredients 

2 small bunch spinach/palak 
1.5 cup cooked moong dhall
1/4 cup grated coconut 
1tsp jeera
1/2 tsp pepper
2 to 3 dry red chillies / 1 tsp red chilli powder 
2 tsp coconut oil
1 tsp mustard seeds 
1/2 tsp udad dhall
Pinch of asafoetida
Salt as needed 

Method 

• Clean and wash the spinach  bunch well . Finely chop the palak and cook it well . No need to pressure cook .you can cook it in regular open pot until the raw flavor is lost. Use a heavy bottomed pan always.
• Grind the coconut, jeera ,pepper, red chillies to a fine paste with sufficient water.
• Once the palak is cooked, add this coconut paste,bring it to a rolling boil and then add the cooked moong dhall .
• Ensure the cooking is on medium flame and you are stirring constantly to avoid burning . Moong dhall and coconut paste will stick to the pan very quickly.
• Once the kootu reaches a rolling boil,turn off and prepare a tempering of mustard, udad dhall and asafoetida in coconut oil and pour it over the kootu . Relish the kootu with rice and papads. 

Poosanikaai Puli Kootu - Kalyana Kootu

 Puli Kootu or Pulippu Kootu is an authentic Tamil brahmin recipe and is made quite frequently in most homes .It is a must have on the wedding feast menu and hence also known as Kalyana Kootu . 

Puli kootu is very tasty as it has a balance of all flavors and the tanginess from the tamarind extract gives it an altogether different flavor profile.

Pulippu kootu fits perfectly for those following a Vegan Diet and also being a No onion No garlic recipe  it is Saatvik and Jain Friendly as well.

Pulippu kootu can be made with brinjals,  ash gourd /white pumpkin or chayote/chou chou . In traditional tambrahm weddings puli kootu is made from ash gourd/poosanikaai and has either boiled chick peas or groundnuts added to the kootu .

In my recipe today ,I am going to use boiled peanuts but I also make it using boiled chickpeas many a times and both of them taste really delicious. 

Puli kootu with hot rice and some coconut based vegetable stir fry is an amazing combination for lunch.  In my home most often the left over puli kootu is paired with chapati for night and it pairs well .

Preparation Time - 15 mins
Cooking Time - 30 mins
Complexity- simple 
Serves - 2 to 3

Ingredients 

2 cups chopped ash gourd /poosanikaai 
1/4 cup thoor dal /pigeon peas/thuvaram paruppu
1/4 cup peanuts 
Small lemon sized tamarind ball
Few curry leaves 
Pinch of turmeric
Salt as needed 
2 tsp oil 
1/2 tsp mustard seeds
Pinch of asafoetida 

To roast and grind
1 tbsp channa dal 
1 tbsp dhaniya/corriander seeds
2 tbsp coconut grated 
3 to 4 dry red chillies 

Method

• In a pan heat 1/4 tsp oil and roast the channa dhall until crisp and golden brown followed by the dhaniya and red chillies.Allow it to cool and the  grind into a fine paste with coconut and set aside. 
• Soak the tamarind in hot water for 10  mins and then extract the pulp . Strain the impurities and keep ready .
• Boil the chopped ash gourd in sufficient water until it is cooked well..it has to be firm but well cooked .
• Pressure cook the thoor dhall and peanuts in 2 separate containers in the same cooker .Mash the thoor dhall well and set aside.  This saves a lot of time and effort as well.
• In a thick bottomed vessel,add the boiled ashgoured ,peanuts and the tamarind extract with 1/4 cup water and boil it until the raw smell of the tamarind is lost. 
• Next add the coconut paste , cooked thoor dhall and another 1/2 cup water and bring to a rolling boil.Adjust salt at this stage . Donot boil too much as the dhall will begin to start sticking to the bottom of the pan and it may get burnt..we don't want a burnt kootu .
• Prepare a tempering of mustard seeds, curry leaves and asafoetida and pour it on the pulippu kootu.

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Poori Bhaji Aamras - Summer Seasonal special

 Poori Aamras and Aloo Bhaji is almost everyone's favorite in Maharashtra and Gujarat. There will hardly be anyone who wouldn't like this combo.  During the mango season, this made in heaven match features in my home quite a few times  but surprisingly it never made to the blog .

My dad and me love this combo a lot and it really surprises my husband as to how we enjoy puris with aamras . He will always say enjoy puris with Bhaaji and relish the aamras separately.  To each one their taste..but all said and done puri aamras is a delectable match . 

The recipe for Aamras and Puri is already there on the blog while that off this simple yet tasty Aloo Bhaaji or Sabji will be shared today with you all . Every household has an heirloom recipe for making the aloo sabji depending on the family's liking . I am going to share a very very easy recipe which has been our favorite always. Preethi my blogger friend has a delicious recipe of Adraki Aloo which will also pair well these puris . The aamras has a little milk added while the aloo sabji is purely vegan . If you want to make the entire combo vegan friendly,you can skip the milk while preparing the aam ras .

This combo is so popular  and a hearthrob that people swarm like bees at restaurants to enjoy. Some popular restaurants in Bombay have carved a niche for serving this delectable mini thali during the Mango Season and have been featured in various food magazines and shows for their superior quality and popularity. 

Recipes for Poori & Aamras click below 

Fluffy and soft puris 

Aamras 

Preparation Time - 20 mins 
Cooking Time - 10 mins
Complexity - simple
Serves - 2 to 3 

Ingredients 

4 medium sized boiled potatoes 
2 small green chillies chopped
1/2 inch ginger finely chopped 
1 tsp mustard 
1/4 tsp udad dhall (optional)
1 tbsp oil
Pinch of turmeric 

1/4  tsp red chilli powder
Pinch of asafoetida 
1/2 tsp sugar
Salt as needed
Few curry leaves 
Finely chopped corriander 

Method 

• Peel the skin of the potatoes and roughly crumble them.
• Heat oil in a thick pan ,crackle the mustard seeds followed by udad dhall until the dal turns golden brown.
• Fry the green chillies,  ginger , curry leaves and asafoetida. 
• Add the crumbled potatoes, corriander leaves, turmeric ,red chilli powder ,salt and mix it well .
• Sprinkle some water and cook covered for 2 to 3 mins till all the flavors blend well . Turn off the stove ,add the sugar,chopped corriander and mix it gently .
• Serve hot with hot hot puris and Aamras .
• You can also serve some thick coconut chutney also as an accompaniment. 

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Pan Grilled Raw Banana | Vazhakkai Tawa roast | Artikaya Roast

 Raw bananas are relished in many ways and mostly enjoyed by all . I am sure banana chips will top everyone's list if asked in what way they like to have raw banana .  Let me tell you, if you try this recipe of grilling raw banana slices you will keep asking for more and someone who doesn't like raw bananas will also start loving it . 

These marinated slices of raw banana pair well with sambar rice ,rasam rice,  milagakuzhambu and the evergreen curd rice . My blogger friend Preethi's blog has a traditional andhra recipe Palak Koora Pappu with which this artikaaya roast will be a classic combo .

Not only as an accompaniment, you may even serve these are starters along with some tomato chutney and they will be a hit at your parties or get togethers. 

A little time consuming as we need to have a lot of patience for the slices to be perfectly grilled ,but the end result is soulful and satisfying. 

Some more interesting recipes using vazhakkai/raw banana on my blog for you to try 

Nendran Chips (kerala style) 

Vazhakkai Puli Kootu

Vazhakkai Podimaas

Vazhakkai Chips 

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Preparation Time - 20 mins
Cooking Time - 20 mins
Complexity - easy
Serves - 2 to 3

Ingredients 

2 medium sized raw bananas 
1tsp red chilli powder 
2 tsp rice flour
1/2 tsp turmeric 
Salt as needed 
Pinch of asafoetida 
Fresh curry leaves
3 to 4 tbsp cooking oil

Method 

• In a mixing bowl make a thick slurry of rice flour, red chilli powder, turmeric, salt and asafoetida using very little water. 
• Peel the raw bananas and make slightly thick slices using the slicer or you may cut with a knife too. (Refer to 2nd image in the above picture)
• Marinate the banana slices in the slurry until each and every slice is coated well with the marinade. Let it rest for 10 mins 
• Spread about 1 tbsp oil on the grill pan and heat it . Once it is mildly heated, arrange the banana slices carefully on the pan and let it roast on medium flame .
• After 2 or 3 mins slowly and carefully flip the banana slices to the other side and continue to roast on medium flame .
• Once the slices turn crisp on both sides , spread 1/2 tsp oil with few curry leaves and toss it well for 1 or 2 mins . 
• Transfer to a serving bowl and serve .

Tips

If you don't have a grill pan ,you may you use nonstick or iron tawa /griddle and follow the same steps .

Kos (Cabbage) Kootu | South indian style cabbage lentil curry

 Winter is the best time to enjoy and relish fresh vegetables.  These days though almost all vegetables are available year round ,there is always something special about buying and cooking winter special veggies .  Cabbage and carrots are my most fav winter vegetables. 

My favorite for lunch time would be the yummy mildly spiced Cabbage kootu which mom would serve with hot rice ,ghee and roasted papad .

As a child,I would love to visit the vegetable market with my mom to enjoy the beautiful display of crisp fresh winter produce namely radishes, cabbages,cauliflower,  spinach (palak), fresh methi (Fenugreek) ,capsciums,carrots , broccoli etc . The vendors would have stacked them so perfectly that one would not feel like disturbing the stack .

Gajar would be bought unfailingly to make garma garam gajar halwa and methi ,cabbage ,cauliflower would also join the band wagon to get transformed into yummy methi theplas , gobhi parathas , pakoras etc .

This month in our food group Shhh cooking secretly, we had decided on Healthy Cooking as the theme . I was paired with Anu Kollon of Ente Thattukada and we exchanged our secret ingredients to dish out our healthy recipes . Anu has dished out green peas egg stir fry which I am sure will be a hit with egg lovers and I chose to make this humble and protein packed Cabbage Kootu which is a family favorite at my place.  Hubby loves to have paruppu podi rice and cabbage kootu while I love to have kootu rice and papads with some pickle or cool Vellarikaai Pachadi in summer .

Preparation Time - 15 mins
Cooking Time - 20 mins
Serves - 2 to 3 
Complexity - easy 

Ingredients 
2 cups chopped cabbage 

1/2 cup frozen or fresh peas 
1/2 cup moong dhall/paasi paruppu 
4 - 5 tbsp fresh grated coconut
1tsp jeera 
1/2 tsp pepper corns 
3 to 4 dry red chillies 
1 tsp coconut oil 
1 tsp mustard seeds 
Pinch of turmeric
Salt as needed 
pinch of asafoetida 
Few fresh curry leaves 

Method 

• Wash the moong dhall thoroughly and pressure cook with 2 cups water and pinch of turmeric until soft and mushy .
• Boil the cabbage and peas in a deep pan with water and some salt .
• Grind the coconut, red chillies,  jeera,pepper into a fine paste .
• Add this ground paste to the cooked cabbage and bring to a rolling boil then add the cooked moong dhall to this cabbage and mix well . Adjust salt if needed 
• Add 1/2 cup water and bring to a rolling boil while you keep stirring the kootu else it will get burnt easily because of coconut paste .
• Prepare a tempering of mustard seeds and curry leaves in coconut oil and pour over the kootu . Mix the tempering and serve hot with rice. 
• Goes well with rotis too .

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Araichuvitta Sambar - Tamil Nadu special

 Sambar is a quintessential item on the daily menu . There are varities of sambar we make on a day to day basis and the recipe slightly varies in each home to match the taste and liking of the family. 

Every home will have a stock of the staple sambar masala or sambar podi as we call in Tamil in the pantry . This is the most essential ingredient to make a delicious sambar .

Araichuvitta Sambar is a typical and traditional recipe from Tamil Nadu.  We prepare a fresh spice mix and grind it with coconut and make sambar using this aromatic and flavorful spice mix.  Araichivitta sambar is made on special occasions like festivals or functions and even marriages.  

Araikardhu in Tamil means grinding..since we grind a fresh masala ,this sambar is known as Araichuvitta Sambar . 

For araichuvitta sambar , we roast the dry spices until crisp and aromatic.  This is then ground along with fresh coconut to a fine paste.  Mixed vegetables are par boiled and then simmered in tamarind water until the raw flavor is lost to which is added the boiled thoor dhall and the coconut paste . The entire mixture is simmered until the dal and coconut mix blend well and you can experience a wonder aroma envelope your kitchen.  Lastly ,freshly prepared tempering of mustard seeds and asafoetida is poured over the piping hot sambar.  Serve it with hot rice and a nice stir fry of your choice . 

Preparation Time - 15 mins 
Cooking Time - 20 mins
Serves - 3 to 4
Complexity - medium 

Ingredients 

To roast & grind
2 tbsp dhaniya /corriander seeds 
1 tbsp channa dal 
1/4 tsp pepper corns 
Few fenugreek seeds 
4 to 5 dry red  chillies 
Few curry leaves 
3 tbsp fresh coconut 

For the sambar 
Chopped mixed vegetables (beans, carrot, ash gourd , capsicum , potato)
1 cup tamarind extract 
1/2 cup thoor dhall 
Salt as needed
Pinch of jaggery 
1tsp mustard seeds 
Pinch of asafoetida 

Method 

• Par boil the chopped vegetables in 1 cup water with a little salt .
• Pressure cook the thoor dhall with turmeric. The dhall must be mushy and soft . Adjust water accordingly. I normally use 2 cups of water for 1/2 cup thoor dhall and pressure cook for 3 whistles on medium flame .
• Roast all the ingredients in 1tsp oil ( under the roast & grind ) except the coconut. Start with the channa dhall followed by the dhaniya,  curry leaves,  fenugreek seeds ,pepper and then red chillies. let it cool , then add the fresh coconut and grind it to a fine paste with sufficient water.

• Add the tamarind extract to the par boiled vegetables and boil until the tamarind loses it raw flavor . 
• While the tamarind is simmering ,add the mashed thoor dhall ,adjust salt and bring to a rolling boil .
• Add the coconut masala paste, quickly stir to mix it well .continue cooking until you see the sambar frothing . Be very attentive and keep stirring else the coconut paste has a tendency to stick to the bottom and burn giving a very bad taste.  Cook on low flame .
• Once you see the sambar frothing and bubbling add the jaggery and fresh chopped corriander and turn off. 
• Prepare a tempering of mustard seeds in hot oil with asafoetida and fresh curry leaves and pour it over the araichuvitta sambar .
• Serve hot with rice,  ghee , vegetable stir fry and some papads.  I served Cabbage Peas stir fry alongside the araichuvitta sambar.