Tiny-Bitter-Gourd-curry

#TinyBitterGourdCurry : We made a trip to Hubli in the first week of July. Then, we went to the Hubli market, where we saw many street vendors selling heaps of some vegetables which we had never seen so far. Initially we thought that these vegetables belong to some varieties of chilly. Then I took it on my hand and on a closer look, it was exactly like a bitter gourd but very small in size. I checked with two or three vendors but I couldn't recall what they told. So I named it #TinyBitterGourd. Considering its size it can also be called #LillipiutBitterGourd. Later I have found out through google search that it is known as #Athalaikai [ #அதலைக்காய் ] in Thamizh. It is widely consumed in Southern parts of Tamil Nadu, Northern parts of Karnataka, some parts of Andhra and Maharashtra. It is effective in controlling diabetes and intestinal worms.

To know more about its scientific name and other details kindly go to the link given below.

Athalaikai [ அதலைக்காய் ]

I prepared a masala curry just like bitter gourd masala curry, the taste was superb.
Here comes the method of preparation.

Ingredients :
150 gm	Tiny Bitter gourd
1 Tsp	Ground nut oil
1 pinch	Turmeric powder
1/4 Tsp	Mustard
1/2 Tsp	Black gram split
1/2 Tsp	Salt
To Grind :
1 1/2 Tbsp	Coconut scrapping
2 - 3	Red chilly [ adjust ]
1/2 Tsp	Cumin seeds
1/2 Tsp	Fennel
1/4 Tsp	Coriander seeds
10 - 15	Curry leaves
small amount	Coriander leaves
2 cloves	Garlic
1 medium size	Onion, chop
1/8 Tsp	Salt

Method :

Wash tiny bittergourd in water.

Snap top and bottom and cut into halves or quadruples.

Remove seeds if it is very hard.

Take all the things to grind except onion in a blender.

Grind with less water.

Finally add onion and run for a few seconds.

Transfer into a bowl and keep aside.

Heat a kadai on a stove over medium flame.
Add oil and crackle mustard seeds once oil becomes hot.
Then add split black gram and keep stirring till it becomes golden color.
Now add chopped tiny bitter gourd, turmeric powder and salt.
Mix well
Sprinkle little water and close with a lid.
Cook on slow flame till the vegetable becomes soft.
Add prepared masala and mix well.
Cook on slow fire till the raw smell goes off and the curry becomes dry.
Adjust salt and transfer into a serving bowl.
Garnish with chopped coriander leaves.

Goes well with hot white rice mixed with sambar or rasam.







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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.

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Kollu-Araithuvitta-kuzhambu

#KolluAraithuvittaKuzhambu : #Horsegram is known as #Kollu in Thamizh. Usually I prepare #Kollu #sundal ( #Kollu #stirfry ) from sprouted #Kollu and #Rasam from the water used for cooking #kollu. Once I didn't have any vegetable suitable to prepare sambar at home. But I had sprouted kollu in my fridge. So I thought of making sambar in araithuvitta kuzhambu style using sprouted #Kollu ( #HorseGram ). The kuzhambu thus prepared turned out very good and was tasty with rice and also as an accompaniment to Idli and dosai. This way I learned one more tasty n healthy dish from #kollu.
So here I am to share the preparation with you all.

Ingredients :
1/2 Cup	Kollu ( Horsegram ) soaked or sprouted
1 medium size	Onion, slice thinly
1 medium size	Tomato, chop nicely
10 - 12	Curry leaves
1/2 Tsp	Red chilly powder [ optional ]
1/8 Tsp	Turmeric powder
1/2 Tsp	Mustard seed
1 Tsp	Black gram split [ urad dhal ]
5 - 6 Tsp	Groundnut or Gingelly oil
1 1/2 Tsp	Salt [ adjust ]
Ingredients to grind :
2 Tbsp	Coconut grated
3 to 4	Red chilly [ adjust ]
1/2 Tsp	Coriander seed
1/4 Tsp	Gram dhal [ kadalai paruppu ]
1/4 Tsp	Cumin seed
1/4 Tsp	Black pepper
6 to 8	Small Onion
1 small size Cup	Tomato
Steps to do before preparation :
8 to 10 hours	Soak kollu after washing thouroughly
8 to 10 hours	drain water from soaking kollu and keep it closed to get sprouts

Method :
Heat a kadai with 1/2 tsp of oil on a stove over medium heat.
Add red chilly and coriander seeds and keep stirring with a ladle.
When the coriander seeds gives out nice aroma, add gram dhal [ kadalai paruppu ].
Add black pepper and cumin once gram dhal turns golden brown.
Then add immediately grated coconut and stir for a few seconds.
Transfer into a bowl.

Meanwhile take 1/2 cup of water and 1/4 Tsp of salt in a pressure cooker.
Add soaked #Kollu [ or sprouted kollu ] and close the lid with weight on.
Cook on high fire on another burner of the stove for 5 whistles.
Open the cooker only after it runs out of steam.

Now in the same kadai, add 1/2 Tsp of oil and saute small onions.
Transfer into a bowl once it becomes tender.

Again add 1/2 Tsp of oil in the same kadai and saute chopped tomato till it becomes tender.
Transfer into a bowl.
Let all the roasted and sauteed ingredients come to normal temperature.
Then grind into a smooth paste in a mixie or blender.
Transfer the paste into a bowl.
Wash the mixie jar or blender container with some water and save the water in another bowl.

Heat a clean and dry kadai with 3 tsp of oil over medium fire on a stove.
Once oil becomes hot crackle mustard seeds and then put black gram split [ urad dhal ].
Add sliced onion after dhal turns golden color.
Saute till onion turns translucent.
Now add nicely chopped tomato and saute well.
Add red chilly powder and turmeric powder.
Stir once and then add cooked kollu with water.
Now add the prepared paste, salt and mix well.
Add the washed water to dilute the kuzhambu to required consistency.
Allow to boil till oil starts floating on the surface of the kuzhambu.
Finally add curry leaves and turn off the stove.
Transfer into a serving bowl.

Healthy and spicy #KolluAraithuvittaKuzhambu ready to taste.
Enjoy with hot white rice or along with dosai or idli.











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