Jute_Leaf_in_Cooking

 #JuteLeafinCooking :

Last week my husband came with a big bunch of green leafy vegetables from the vegetable market. When he bought that bunch, he thought that it was amaranth green [ mulai keerai ]. But he had a doubt as the leaves were not looking like amaranth leaves. The edges of the leaves were not smooth. The leaves were oblong in shape with pointed tips. Just then our milk man came to deliver milk. When my husband asked him, he told the local name of the green. Then he elaborated that ropes were being made from the plant. We vaguely understood that the leaves might be that of Jute. We searched the web world to confirm it. Yes, it was Jute leaf and I saw some videos to make sure.

Whenever I try to consume a new type of greens I always used to prepare koottu from it. The same way I made koottu and the taste was good and they didn't have any distinct flavour. The texture of the leaves after cooking was slippery just like that of Spinach [ Kodi pasalai keerai ].

Later I found out that the leaves are being widely consumed by the people of West Bengal, India and they used to prepare tasty dal [ Lentil ].

I learned from the web world that Jute leaf contains mucilage, considered as a detoxifying agent and also a rich source of soluble fiber.

It contains Vitamin A, Vitamin B6, Vitamin C, Calcium, copper, folate, iron, manganese, magnesium,niacin, potassium, thiamin and zinc.

Here I would like to show two recipes where I have included Jute Leaf. They are :

1. Jute Leaf Koottu
2. Jute Leaf Dal

Preparation time                  : 10 mins

Cooking Time                     : 10 mins

Quantity prepared               : 1 cup approx.

Both the recipes need cooked green gram. To cook green gram split :

Take 1/3 cup of Green gram split in a pressure cooker. 

Rinse once with water and add slightly more than half a cup of water & a pinch of turmeric powder. 

Pressure cook on HIGH flame for three whistles and reduce the flame to SIM and cook for 3 minutes. 

Open the pressure cooker only after it ran out of steam.

1. Jute Leaf Koottu :

Ingredients for koottu :
1 Cup	Jute Leaves chopped
1/3 Cup	Green gram split
3/4 Tsp	Sambar Powder
1 pinch	Turmeric powder
1/2 Tsp	Salt [ Adjust ]
To Grind :
4 Tsp	Coconut scrapings
1/4 Tsp	Cumin seeds
3 - 4	Black pepper
2 pinch	Rice flour
Tempering : :
1/2 Tsp	Vengaya vadavam
1/2 Tsp	Cooking Oil

Method :

Grind coconut scrapings, cumin seed, black pepper and rice flour into a fine paste in a mixie [ blender ] and keep aside.

Cook green gram split as per method given above.

Heat a kadai or heavy bottom vessel on a stove over medium heat.

Add 1/3 cup of water, Sambar Powder, turmeric powder, chopped Jute leaves and salt.

Bring them into boil and reduce the flame.

Keep the kadai closed to cook jute leaves soft.

Add cooked green gram and coconut paste once the leaves are well cooked.

Mix well and allow to simmer for 5 minutes.

Transfer into a serving bowl.

Fry Vengaya vadavam in another kadai with half a teaspoon of oil.

Pour over the prepared Jute Leaf koottu.

Jute Leaf Koottu can be mixed with hot white rice and relished along with any spicy curry.

The koottu is a great accompaniment to rice mixed with either Sambar or Rasam.

2. Jute Leaf Dal :

Ingredients for Dal :
1 Cup	Jute Leaves chopped
1/3 Cup	Green gram split
1/4 Tsp	Asafoetida
1 pinch	Turmeric powder
1/2 Tsp	Salt [ Adjust ]
1	Onion, chop nicely
1 - 2	Green chilly, slit
1	Tomato, chop
6 - 8	Curry leaves
Tempering :
1/2 Tsp	Mustard seed
1/2 Tsp	Black gram split
1 Tsp	Cooking Oil

Method :

Cook green gram split in a pressure cooker following the method given above.

Chop onion, tomato and Jute leaves nicely and slit green chilly lengthwise.

Heat a kadai with 1 Tsp of oil on a stove over medium heat.

Crackle mustard seeds and then add black gram split.

Keep stirring until black gram turns golden brown.

Then add asafoetida, green chilly, curry leaves and onion in the order.

Saute for a minute and then add tomato.

Saute for a minute and include chopped Jute leaves.

Stir well and saute for a minute.

Now add cooked green gram, 1/4 cup of water & salt. Let it simmer for 4 - 5 minutes or until jute leaves cook soft.

Transfer into a serving bowl.

Jute Leaf Dal can be mixed with hot white rice and relished along with Sambar or any spicy curry

You may also like to try

Manathakkali keerai Koottu

Murungai keerai paal saaru

Noolkhol leaf lentil

Manathakkali keerai paal saru [ Kazhani Saru ]

Vazhaipoo Koottu

vegetable pulillacurry

Manathakkali keerai Rice

Palak Koottu [ Palak Lentil ]

For other tasty dishes

Recipe Index

Palak-Lentil

#PalakLentil [ #PalakDhal ] : #Palak or #PalakKeerai tastes like Mulaikeerai. So if palak keerai is not available then mulaikeerai can be used in its place. Some years back we never used to get palak in Chennai and even now palak is not available in most parts of TN. But now #PalakKeerai is widely available in Chennai.  If the leaves are tender then it takes very less time to cook. Some varieties of palak tastes slightly bitter. Masiyal, palak koottu can be prepared using this keerai.
#Greens are good source of vitamins, minerals and fibre. We should include green leafy vegetable in our daily diet.
Here comes a very tasty and simple recipe using palak.

Ingredients :
1/8 Cup	Green gram split
1/2 Cup	Palak, washed and chopped
1 small size	Tomato, washed and chopped nicely
1 medium size	Onion, peeled and chopped
1 or 2	Green chilly [ adjust ], slit lengthwise
10 to 12	Curry leaves
small amount	Coriander leaves to garnish
2 pinch	Turmeric powder
1/4 Tsp	Cumin powder
1/2 Tsp	Salt [ adjust ]
To Temper :
1/4 Tsp	Mustard seed
1/2 Tsp	Black gram split
1/2 Tsp	Oil

Method :
Take green gram in a 2/3 lt pressure cooker.
Wash once and add a pinch of turmeric powder and 1/4 cup of water.
Pressure cook on High flame for 3 whistles.
Open the pressure cooker only after it ran out of steam.

Heat a kadai with 1/2 Tsp of oil on a stove over medium flame.
Crackle mustard seeds and then add split black gram.
Then add green chilly and curry leaves once black gram turns golden color.
Saute for few seconds and then add chopped onion.
Saute till onion becomes pale pink in color.
Now add chopped tomato and saute till it becomes soft.
Add turmeric powder, cumin powder and salt.
Mix well and add chopped palak & 1/3 cup of water.
Add cooked green gram and simmer till palak cooks soft.
Adjust salt and turn off the stove.
Transfer into a serving bowl.
Garnish with chopped coriander leaves.

#PalakKoottu goes well with white rice.
Tastes good with chappathy and puri also.

Other green leafy vegetable recipes 

For other tasty dishes

Recipe Index

Ideas for breakfast and dinner

Tiffin Varieties

For Lunch Dishes

Lunch Recipes Index

Venthayakeerai-Koottu

#VenthayakeeraiKoottu #FenugreekLeafLentil : #Koottu is a gravy prepared using any vegetable or green leafy vegetable, lentil and coconut paste. It is served as a side dish for lunch. Generally green leafy vegetables are more suitable for koottu.
Commonly green gram is used in the preparation of koottu. But toor dhal can also be used. Lentil has to be pressure cooked separately. Coconut paste is made using a blender adding a few black pepper corns, little cumin seeds, rice flour along with coconut scraping. Greens are washed well in water two or three times and then cooked in water adding Sambar Powder , turmeric powder & salt. Once greens are done then cooked dhal and coconut paste are finally added to it. It is allowed to simmer for 3 to 5 minutes. Served after tempering with onion vadagam.

Ingredients :
1 cup	Venthayakeerai chopped
1/3 cup	Green gram
3/4 Tsp	Sambar Powder [ adjust ]
1 pinch	Turmeric powder
1/2 Tsp	Salt [ adjust ]
To grind :
4 Tsp	Coconut scraping
2 or 3	Black pepper [ optional ]
1/4 Tsp	Cumin
1/4 Tsp	Rice flour
To Temper :
1/2 Tsp	Vengaya vadavam
1/2 Tsp	Oil

Method :
Wash green gram dhal and put in a pressure pan or pressure cooker.
Add a pinch of turmeric powder and 1/2 cup of water. Close the lid with weight on.
Keep the cooker on high flame and allow 3 whistles.
Then reduce the flame to SIM and cook for 3 minutes.

Using a blender grind coconut, cumin seeds, black pepper and the rice flour into a fine paste.
Keep aside.

Open the cooker once pressure has subsided.
Transfer into a bowl and keep aside.

Heat a vessel or kadai with half a cup of water.
Add Sambar Powder, turmeric powder, salt and mix well.
Then add finely chopped venthaya keerai.
Close and cook till greens become soft.
Then add cooked green gram and coconut paste.
Mix well and allow to simmer for five minutes or until all blend together.

Transfer into a serving bowl.
Heat a kadai with oil and fry the Vengaya vadavam.
Pour over the prepared koottu.

A very good side dish for sambar or rasam rice.
It can also be mixed with hot white rice and relished with onion vathal.




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

Venthayakeerai-dhal

#VenthayakeeraiDhal  #FenugreekLeafLentil : Now plenty of  hardly 6 or 7 cm long tender fenugreek saplings  are available in the market.  They are rich in aroma but slightly bitter in taste. North Karnataka people used to take fresh raw fenugreek  leaves along with Joladha roti [ Jowar roti ]. Once I had a chance to relish fresh tender fenugreek leaves in a famous north Karnataka restaurant. From then on wards I have started using fenugreek leaves to garnish dishes just like the way we use fresh coriander leaves. Not only tender leaves, also leaves of fully grown fenugreek plant can be consumed raw.
The leaves of the fenugreek are washed and dried in the shadow to get Kasthuri methi. These dried fenugreek leaves are commonly added in North Indian dishes to get its aroma and flavor.
Here I have used tender saplings of fenugreek to make a tasty lentil [ dhal ] which goes well with hot white rice, 

Jeera rice and chappathy.
Sliced onion, green chilly, curry leaves, asafoetida, turmeric powder and tomato are sauteed till they give out nice aroma. Then cooked dhal and salt are added. It is allowed to simmer for 2 to 3 minutes.
Finally washed and gently chopped fenugreek leaves are added and kept on fire for two minutes.
The prepare dhal is transferred into a serving bowl and served after tempering mustard and split black gram.
Tasty spicy dhal is ready.

Ingredients :
1 cup	Venthaya keerai tender
1/2 cup	Green gram dhal cooked
1	Tomato, chop nicely
1	Onion, chop nicely
1 or 2	Green chilly [ adjust ]
5 - 6	Curry leaves
1/8 Tsp	Asafoetida powder
1/2 Tsp	Cumin powder
3/4 Tsp	salt
1 pinch	Turmeric powder
1/2 Tsp	Lemon juice [ optional ]
1 Tsp	Gingelly oil [ sesame/til oil ]
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Black gram split
1/2 Tsp	Gingelly oil [ sesame/til oil ]

1 Tsp of chopped coriander leaves to garnish

Method :

Heat a kadai with oil on a stove over medium heat.
After it becomes hot saute green chilly, curry leaves for half a minute.
Then add asafoetida powder and chopped onion.
Saute adding a pinch of salt till it becomes translucent.
Next saute tomato adding turmeric powder, little salt and cumin powder till it becomes soft.
At this stage add cooked dhal, 1/4 cup water and salt.
Mix well and let it simmer for 3 minutes.
Finally chop fenugreek leaves gently and add into simmering dhal.
Let it be on slow fire until the leaves become soft.
Adjust salt and add lemon juice after turning off the stove.

Transfer into a serving bowl.
Temper mustard seeds and split black gram and pour over the dhal.
Garnish with coriander leaves.
Tasty healthy dhal with nice aroma of venthaya keerai dhal is ready.
Mix with hot white rice and relish with any spicy curry.

It also goes well with chappathy and Jeera rice.


Note : If country tomato is used then don't have to use lemon juice in the preparation.




Other recipes you might like to try


For other tasty dishes

Recipe Index

Ideas for breakfast and dinner

Tiffin Varieties

For Lunch Dishes

Lunch Recipes Index