Palak-Koottu

#PalakKoottu  #PalakLentil : #Koottu is a thick gravy prepared from #greens or #vegetables adding lentil and coconut paste. #Koottu is served as a side dish for sambar or rasam rice for lunch. Some greens such as mulai keerai, siru keerai, venthaya keerai, manathakkali keerai, palak, etc., are suitable to prepare #Keeraikoottu. As #Greens are full of fiber, minerals and vitamins, we have to include them in our daily diet.
Here comes a recipe of koottu with #palakgreens

Ingredients :
1 cup	Palak greens 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 [ adjust ]
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 :

Take split green gram in a small vessel.

Wash and then add a pinch of turmeric powder.

Add 1/2 cup of water.

Add a cup of water in a pressure cooker and keep the above vessel inside the cooker.

Pressure cook on HIGH flame for 1 whistle and then reduce the flame to SIM & cook for 7 minutes.

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

Set aside.

Grind coconut, pepper, cumin and rice paste into a nice paste using a blender.

Keep aside.

Take a pressure cooker and add 1/4 cup of water.

Then add salt, Sambar Powder and turmeric powder.

Spread chopped palak leaves.

Over the leaves add cooked lentil and coconut paste.

Close the cooker with weight on.

Cook on HIGH flame for two whistles.

Immediately release pressure and mix well.

If it is thick add some hot water and mix well.

Transfer into a serving bowl.

Temper Vengaya vadavam and put over the koottu.

Tasty tasty palak koottu is ready to enjoy.

#PalakKoottu is a great accompaniment to sambar rice or rasam rice.
Palak koottu can also be mixed with hot white rice and relished along with any poriyal or kara curry or pickle

Other lentil recipes you might like to try

vazhaipoo koottu

noolkhol leaf lentil

Palak Masiyal

Palak Chappathy

Mushroom Palak soup

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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 

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Palak Chappathy

#PalakChappathy : #Palak is one of the tastiest green leafy vegetables and goes well with any type of preparation. 

I generally used to prepare Keerai masiyal and  koottu [ lentil ] with this leafy vegetable. Here I prepared chappathy using this leafy vegetable and here comes the method.

Ingredients :
2 cups                                 Multi grain wheat flour
1/2 Tsp                               Cumin Powder
1/4 Tsp                               Shajeera
1/4 Tsp                               Ajwain [ omam ]
1 pinch                               Asafoetida
3/4 Tsp                              Salt
1 cup                                 Palak, chop nicely
1 Tsp                                 Oil [ I used gingelly oil ]
Enough oil to make chappathy.

Method :
Wash the palak thoroughly in water two or three times.
Keep on cutting board or colander to drain water.

Take all other ingredients in a wide mouthed vessel.
Add chopped palak and enough water.
Knead into a tight dough.
Add a tsp of oil and knead until dough becomes soft.

Keep a tawa on a stove over medium flame.
Make roti using a rolling pin over a platform.
Put the rolled roti over the hot tawa.

Add few drops of oil and spread evenly over the roti with dosai ladle.

Flip the other side and spread a few drops of oil on this side also.

Transfer into a casserole after cooking well on both the sides.
Enjoy with lentil or with any side dish of your choice.

You may also like to try

Mushroom Palak Soup

#MushroomPalakSoup ; #Soup s are divided into two broad categories Vegetarian and non Vegetarian. Again some soups are made slightly watery and some are thick. Corn flour or maida is generally used to thicken the soup. But we can use broken wheat, broken maize, oats or broken bajra ( pearl millet ) instead of flour to get extra fiber.
Yesterday I bought fresh palak and mushroms from market and I decided to do a soup after our regular evening walk. Here is the method to do mushroom palak soup.

Ingredients :
2 or 3                                       Mushrooms
1/2 cup                                     Nicely chopped Palak
2 Tsp                                       Nicely chopped Coriander leaves
1 Tbsp                                      Soft Oats
2 Tsp                                        Nicely chopped Onion
1 Tsp                                        Nicely chopped Garlic
1/2 Tsp                                     Salt
1/4 Tsp                                     Butter

For Seasoning :
small quantity of nicely chopped spring onions
Required amount of Pepper Powder

Method :
Take butter in a microwave safe bowl.
Microwave for 5 second at HIGH.
Then add onions and microwave for 15 seconds.
microwave onions till it becomes transparent and gives out nice aroma.
Transfer into a small bowl and keep aside.
In the same bowl add garlic and microwave till it becomes golden brown color.
Now take a vessel with one cup of water.
Heat the water till small bubbles form at the bottom of the vessel.
Now add microwaved onions and oats.
When oats is three fourths done, add palak and coriander leaves.

Cook till the leaves become soft and then add mushroom pieces.
Do not over cook green leaves. Try to retain its green color.
Stir well and cook for 2 minutes.
Switch off the stove when mushrooms are cooked soft.
Now add salt.

Serve hot after seasoning the soup with spring onions, microwaved garlic and pepper powder.

You may also like to try

coriander soup

pappaya soup

mushroom soup

mushroom tomato

capsicum mushro..

Aam Panna [ Raw Mango drink ]

Buckwheat soup

Tomato soup

Spinach Sorghum Stir Fry

#PasalaiCholamSundal #SpinachSorghumStirFry : #Sorghum is one of the millets widely used in India. It is called #Jowar in Hindi and #Cholam in Tamil.
Sorghum takes time to cook. Dry roast cholam in a kadai and soak in water for an hour.
Then cook in pressure cooker for 3 whistles and 10 minutes at SIM. Open the cooker after the steam has completely subsided. Check whether the sorghum has cooked well or not. If it is not cooked well pressure cook again for 1 whistle and 5 minutes at SIM.

Ingredients :
Sorghum cooked                              : 1 Cup
Spinach  chopped                             : 1/2 Cup

Carrot pieces                                    : 2 Tsp
Onion                                              : 1 small

To Temper :
Mustard seeds                                  : 1/2 Tsp
Gram Dhal                                       : 2 TSp
Pea nuts                                           : 2 Tsp
Red chilly                                         : 1
Pepper Powder                                 : 1/2 TSp
Asafoetida                                        : 2 pinches
Salt                                                 : To Taste
Gingelly Oil                                      : 2 TSp

Method :
Keep a kadai on a stove over slow flame with oil .
Splutter mustard seeds and then add broken pieces of red chilly, gram dhal and pea nuts.
Fry till the gram dhal turn golden color.
Now add chopped onions. Saute for a few seconds.
Then add chopped spinach.
mix well and saute for a minute.
When the leaves become soft add cooked sorghum.

Adjust salt and add pepper powder.
Mix well and stir for a minute.

Transfer into a serving bowl.

This Sorghum Spinach Stir fry can be enjoyed as breakfast and also as an evening snack.




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