Vazhaipoo-Kothamalli-Lentil

#VazhaipooKothamalliLentil  #BananaFlowerCorianderLeafLentil : We should try to take all six tastes in our daily diet. They are sweet, sour, bitter, spicy, salty and astringent. #Vazhaipoo [ #BananaBlossom or #BananaFlower ] is one of the best vegetables having astringent taste. Usually the astringent taste becomes milder in the inner part of the banana flower compared to the outer ones. Here the tender inner bunch of florets have been taken as it is less astringent and suitable to prepare #lentil. Even the bracts that cover the bunch of florets can also be used as it is tender. Coriander leaves are also included to get the desired taste and aroma. The tender banana flowers take very less time to cook. If all the ingredients are ready then #lentil [ #Koottu ] can be prepared within ten minutes. Now to the recipe

Ingredients :
1/3 Cup	Green gram split cooked
1/3 Cup	Vazhaipoo [ Banana flower ] chopped
1/4 Cup	Coriander leaves chopped
1 small size	Onion chop nicely
1 clove	Garlic chop nicely
1/2 Tsp	Sambar powder [ Adjust ]
1 pinch	Turmeric powder
1/2 Tsp	Salt [ Adjust ]
1/2 Tsp	Oil
1/2 Tsp	Vengaya Vadavam
Things to Grind :
3 to 4 Tsp	Coconut scrapped
1/8 TSp	Cumin seeds
1/8 Tsp	Rice flour
2 to 3	Black pepper

Method :
Grind the given ingredients into a smooth paste using a blender adding little water.
Transfer into a small bowl and set aside.

Heat a heavy bottomed vessel/kadai on a stove over medium flame.
Add 1/4 cup of water, sambar powder, turmeric powder and salt.
When the liquid starts boiling, add chopped vazhaipoo, chopped onion and garlic.
Close with a lid and cook for 2 minutes.
Now open the lid, add cooked lentil, chopped coriander leaves and the coconut paste.
Mix well and adjust salt.
Allow to simmer for 3 to 4 minutes.

Tasty and aromatic #VazhaipooKothamalliLentil is ready.
Transfer into a serving bowl.

Heat a kadai with oil on a stove over medium heat.
Fry vengaya vadavam and pour over the lentil.

Goes well with white rice mixed with sambar or rasam.
It can also be mixed with hot white rice and relished with any curry of your choice.

You might like to try

Vazhaipoo Paruppu usili

Vazhaipoo kuzhambu

Vazhaipoo kodipasalai adai

Vazhaipoo masaal vadai

Vazhaipoo milagu kuzhambu

Vazhaipoo murungaikeerai koottu

For other tasty dishes

Recipe Index

Ideas for breakfast and dinner

Tiffin Varieties

For Lunch Dishes

Lunch Recipes Index

Coriander-Tomato-Chutney

#CorianderTomatoChutney [ #KothamalliThakkaliChutney ] : Is there anyone who doesn't like the aroma and taste of coriander leaf!!??!! #CorianderLeaves are used for garnishing most of the Indian cuisines for its flavor and attractive color. Generally, the leaves are used for garnishing a dish and other parts are discarded. But the stems of the coriander plants are also edible and can be used in the preparation of some of the recipes. Tender coriander stems can be used in lentil recipes and thick stems can be used in chutney recipes.
Remove roots of the coriander plant. Then wash coriander plant two or three times in water and keep over a cutting board or colander to drain the water completely. Microwave green chilly, small onion and garlic in a bowl adding little oil for half a minute at High. In the same bowl add tomato and 1/2 tsp of oil and again microwave at high for 1 minute or till the tomato pieces becomes soft. Cool it down and blend all the ingredients adding enough salt.

Ingredients :
1 cup	Coriander leaves chopped
2 medium size	Tomato country variety
6 - 7	Green chilly [ adjust ]
12 - 15	Small onion peeled
2 cloves	Garlic
1 Tsp	Lemon juice [ adjust ]
3/4 Tsp	Salt
1 Tsp	Gingelly oil [ sesame oil ]

Method :

Take garlic, small onions and green chilly in a microwave safe bowl.

Add 1/4 Tsp of oil and mix well.

Microwave at high for half a minute.

Take out the bowl and add quartered tomato.

Add 1/2 Tsp of oil and mix well.

Microwave high for a minute or until tomato becomes soft.

Allow all microwaved ingredients to cool down.

After cooling them down to room temperature blend into a smooth paste adding coriander, lemon juice and salt.

Check salt and sourness.

Transfer into a serving bowl.

Sour n spicy coriander tomato chutney is ready.

Great accompaniment for appam, 

idli, dosai 

and kuzhi paniyaram.

Note :

• Temper mustard seeds and curry leaves in 1 Tsp of hot gingelly oil [ sesame oil ]. Pour over the chutney.
• Adjust green chilly and lemon juice according to your taste.
• If microwave is not there, saute all the ingredients in a kadai adding oil.
• Serve a tsp of chutney and pour one or two tsp of gingelly oil over it. Now relish with your favorite breakfast.

You might like to try

Inji  Chutney [ Ginger Chutney ]

Green Chutney

Green Chilly Chutney

Tomato Curry leaf chutney

Tomato  chutney

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Kothamalli-Pudhina-Sauce

#KothamalliPudhinaSauce [  #CorianderMintSauce ] : When I was in Raipur I had a bed of #Pudhina [ #Mint ] in my garden. I fell in love with its flavour and started garnishing almost all dishes with fresh mint leaves. But now I have to buy from market and store in refrigerator. It loses its sharp zing flavor and color as days passed. So I tried to prepare a sauce by grinding the mint leaves with coriander leaves adding salt, green chilly, vinegar and lemon and stored in a clean and dry bottle for some days in the fridge. I used to add this sauce in almost all dishes.
Not only the #CorianderLeaf but the stems can also be taken to make this sauce.

Ingredients :
1 cup	Mint [ Pudhina ] leaves
1 cup	Coriander leaves [ cilantro ]
10 - 12	Green chilly [ adjust ]
small piece	Ginger [ optional ]
3/4 Tsp	Salt [ adjust ]
1 - 1 1/2 Tsp	Lemon juice [ adjust ]
1/4 cup	Vinegar

Method :

Wash coriander and mint leaves 2 or 3 times in water.

Keep them on a cutting board  or colander to drain the water.

Now take green chilly, salt and coriander leaves and coriander stem.

Grind without adding water.

Then add pudhina [ mint ] leaves and grind for half a minute.

Now add lemon juice and vinegar and grind into a smooth paste.

Adjust salt and lemon juice.

Transfer into a serving bowl.

Store in a clean and dry bottle and save in a refrigerator for a week to 10 days.

This sauce goes well with Idli, Dosai, Pongal, Upma and Sundal.

It can also be mixed with rice adding a dash of gingelly oil [ till / sesame oil ].

It can be added to Lemon rasam to get the flavors of both pudhina and coriander.

Pani for pani puri can be prepared from this sauce.

One or two teaspoon of this sauce can be added while preparing vegetable pulav or Briyani.

It is an excellent spread to prepare a tasty sandwich.

On the whole its a versatile sauce we should have at home to prepare a tasty and flavorful dishes. 

You might also like to try

Mint yogurt chutney

Amla Mint chutney

Ginger chutney

Raw mango chutney

Vadavath thuvaiyal

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Coriander-Lentil

#CorianderLentil : Generally coriander is used for garnishing and for its nice aroma. How many of us know that #Corianderleaf is packed with nutrients especially iron, Vitamin A & Vitamin C. It helps anemic patients to improve their health. Unlike green leafy vegetables everyone likes coriander leaves. So these leaves can be used  abundantly in our daily diet.
Here comes a very easy lentil done with coriander leaves.

Ingredients :
1/2 Cup	Green gram split
a pinch	Turmeric powder
1/3 Cup	Coriander leaves chopped
1	Onion, chop nicely
2 or 3	Green chilly, split lengthwise
1	Tomato, chop nicely
6 - 8	Curry leaves
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
1 pinch	Asafoetida powder
1	Red chilly
1 Tsp	Oil
1 Tsp	Pepper cumin coarsely ground powder

Method :

Take green gram split in a pressure cooker.

Add a pinch of turmeric powder & 3/4 cup water and close the lid with weight on.

Pressure cook for one whistle and then reduce the flame to Sim.

Keep at Sim for 5 minutes.

Open the cooker only after it ran out of steam.

Keep a kadai with oil on a stove over medium flame.

Splutter mustard seeds and then add red chilly pieces and black gram split.

When black gram turns golden color, add curry leaves, asafoetida, green chilly and onion in the order.

Saute till onion becomes translucent.
Now add chopped tomato and saute for 3 minutes.

Then add cooked green gram and turmeric powder.

Add 1/2 cup of water and bring it to boil.

Finally add chopped coriander leaves and salt.

Cook for three minutes or until the leaves turn soft.
Add black pepper cumin powder before turning off the stove.
Now the aroma comes from boiling lentil invites you to have it immediately with hot rice!!
Tasty and healthy coriander lentil is ready.
Transfer into a serving bowl.

Take hot rice in a plate and pour a big ladle full of prepared coriander lentil.

Mix well with hand adding a dash of ghee.

Relish with sambar or any dry curry/stir fry of your choice.

Coriander lentil also goes well with chappathy/roti and Pulav.

Other lentil recipes you might like to try

vazhaipoo koottu

noolkhol leaf lentil

vegetable pulillacurry

venthayakeerai thakkali koottu

venthayakeerai dhal

For other tasty dishes

Recipe Index

Ideas for breakfast and dinner

Tiffin Varieties

For Lunch Dishes

Lunch Recipes Index

Coriander Soup

#CorianderSoup : I tasted a green leaves soup in a dinner last week. The aroma was very good and soup was very tasty also. When I started tasting I found out that the soup was prepared with #corianderleaves. Nicely chopped and roasted garlic were also floating in the soup.
So the next day I tried at home. It came out nicely but not like the original.
Anyway I keep trying to get that taste.
Here let me present how the soup was prepared!

Ingredients : 
Coriander leaves nicely chopped                          : 3 Tbsp
Garlic cloves                                                         : 6 ( nicely chop )
onion chopped                                                       :  1 Tsp
Water                                                                     : 1 Cup
Oats                                                                       : 1 Tsp heaped
oil or butter                                                            : 1/4 Tsp
Salt                                                                         :1/4 Tsp ( adjust )

For Seasoning :
Pepper powder                                                       : 1/2 Tsp ( adjust )

Method :
Keep a vessel with one cup of water on slow flame.
In another burner keep a kadai with oil or butter.
Saute garlic well first. Then add onions and saute for few seconds only.
Transfer into the water.
The water would have started forming small bubbles at the bottom and sides of the vessel.
Now add oats and coriander leaves.
Keep stirring with a ladle till the soup changes to porridge consistency.
Add required amount of salt.
Tasty and aromatic soup is ready.
Switch off and serve in soup bowl.
Season the soup with pepper powder just before serving.

Enjoy with microwaved pappad. Mmmm..... a very good drink for a cool winter evening!!



You may also like to try

Vegetable clear soup

Mushroom buckwheat soup

Cilantro n Buckwheat Soup

Bael fruit - Vilva pazha juice

Muskmelon Mint juice

Pappaya Soup

Aam Panna - Raw Mango Juice

Varagarisi Venthaya Kanji