Ingredients
Yogurt : 1 cup
Grated coconut : 1/2 cup
Coriander seeds : 2 tnsp
Channa dal : 1 tbsp
Green chillies : 4
Cumin seeds : 1/4 tsp
Coconut oil : 1 tbsp
Salt
Curry leaves
Asafotida
For bonda
Urad dal : 1/4 cup
Green chilly : 2
Ginger : 1/4 inch
Salt
Wash and soak urad dal for 1 hour.
Grind with green chilly , ginger and salt to a smooth batter.
Add curry leaves and mix.
Heat oil in a kadai , take batter little by little and drop it in oil.
Deep fry till golden brown .
Drop the fried bonda in warm warm for few minutes , remove and keep aside.
Method
Soak coriander seeds, cumin seeds, green chillies, channa dal for 1/2 an hour and grind with grated coconut to a smooth paste.
Add coconut paste to yogurt/curd , whisk well, cook over low heat ,string continously to prevent curdling.
Add salt and when it starts boiling, immediately switch off the flame.
Heat coconut oil in a pan , add mustard seeds, curry leaves, asafotida one by one.
Add the tempering to the morkuzhambu and mix.
Now add the bonda in the morkuzhambu and mix well.
Serve hot with rice.
Ingredients
Yellow pumpkin ; 1 cup ( cubed)
Milk : 1 cup
Grated coconut : 2 1/2 tbsps
Green chilly : 1
Red chilly : 2
Rice flour : 1 tsp
Salt
Oil
Curry leaves
Method
Boil milk in a pan , add cubed pumpkin and let it cook on low flame.
Grind coconut , rice flour , green chilly to a fine paste.
Add salt , coconut mixture to the pumpkin , mix well.
Let it boil till it thickens.
Remove from flame.
Temper with mustard seeds, curry leaves and red chillies.
Pour it over the kootu , mix and serve.
Ingredients
Cooked basmati rice : 1 1/2 cups
Carrot : 1
Beans : 10 nos
Onion : 1
Capsicum : 1
Green chillies : 3
Cloves : 3
Cardamom : 2
Chopped ginger : 1/4 tsp
Cinnamon : 1 piece
Mint leaves
Salt
Ghee
Method
Chop the onion
Chop carrot , beans, capsicum into small pieces.
Heat ghee in a pan , add cinnamon , cardamom, cloves, chopped green chillies, ginger and fry.
Add chopped onion and fry for 3 - 4 minutes or until the onions turn a medium brown colour.
Add the chopped vegetables , salt and mix everything well.
Cook on low flame until the vegetables turn tender and cooked.
Add the cooked rice , mint leaves and mix gently.
Remove from flame and serve hot.
