Thiruvathirai Special Kootu (Thalagam)

Ingredients

Plantain   - 1
Yellow pumpkin - 1 piece
White pumpkin  - 1 piece
Yam                  -  1 piece
Potato                - 2
Colocasia          - 10
Sweet potato    - 1
Toor dal       - 1 cup
Tamarind    - 1 lemon size
Turmeric powder
Sambar powder - 2 tbsp
Salt
Oil
Mustard
Curry leaves


Dry roast & grind to a smooth paste

Coriander seeds      - 2 tbsp
Channa dal               - 1 tsp
Grated coconut        - 1 cup
Red chillies              - 5

Method

Cook toor dal in a pressure cooker.
Soak tamarind in water and squeeze out the extract.
Add all the chopped vegetables to the tamarind water and cook with salt, turmeric powder and sambar powder.
Add ground paste and toor dal to the vegetables.
Season with mustard and curry leaves.
Serve with Thiruvathira Kali.

Green Chutney

Ingredients

Coriander leaves        - 1 cup
Green chilly                - 2
Tamarind                   - small piece
Salt
Oil
Mustard
Asafotida
Curry leaves

Method

Grind washed coriander leaves, green chillies, tamarind and salt to a fine paste with using little water.
Heat oil in a kadai, put mustard,curry leaves and asafotida.
Pour this tempering over the chutney , mix well and serve.

Coconut Chutney

Ingredients

Coconut       - 1 cup
Fried gram dal -1/4 cup
Green chilly     - 3
Mustard
Oil
Curry leaves
Salt
Asafotida

Method

Put coconut, dal, green chilly and salt in a blender with little water and grind to make a smooth paste.
Heat oil in a kadai, add mustard , curry leaves and asafotida.
Pour this tempering over the chutney,mix well and serve with idly or dosa.

Peas Pulao

 

Sending this to Mirch masala for " MLLA -21"

Ingredients

Rice         - 1 cup
Peas        - 3/4 cup (Frozen or soaked)
Onion     - 1
Ghee       - 2 tbsp
Cinnamon  - 2
Cardamom - 2
Cloves        - 4
Bay leaves  - 2
Ginger- Garlic paste  - 1 tbsp
Salt
Coriander leaves
Mint leaves

Method

Soak rice for 10 mins and drain it.
Heat ghee in a pressure pan or rice cooker, put bay leaves, cinnamon, cardamom,cloves, onions and ginger-garlic paste one by one in this order.
Stir well till onions become transparent.
Fry the peas (here i used soaked peas )  and drained rice
Then add 1 1/2 cups of water and required salt.
Cook until done,add coriander leaves and mint leaves and serve with any kurma and raita.