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

For other tasty dishes

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Kanji-Porridge-Gruel-Varieties

#Gruel [ #Kanji or #Conjee ] #Porridge Varieties : #Gruel is called #kanji [ or #Conjee or #congee ] or #koozh in Tamil. Gruel is slightly thinner in consistency than #Porridge. #Gruel is generally prepared from rice, millet, oats, and broken wheat.
Here links to different recipes of gruel are given below.
Click on the picture to go to the recipe

Kaezhvaragu koozh	Kambu Koozh	Makkachola Kanji
Godhumai Kanji	Varagarisi Venthaya Kanji	Kudhiraivaali Venthaya Kanji
Samai Kanji	Chola Kanji	Quinoa conjee [ Quinoa kanji ]

Pulikoozh [ Tamarind spicy cake ]

Mor koozh [ Buttermilk spicy cake ]

Lemon koozh [ Elumichai koozh ]

For tasty accompaniments

Chutney Varieties


Urugai Varieties

Tiny-Bitter-gourd-Sambar

#TinyBitterGourdSambar : I came across this special vegetable when I went to Hubli, Karnataka and without knowing its name bought it. After reaching home I searched through net and found out that it is called #Athalaikai [ #அதலைக்காய் ] in Tamizh. I named it tiny bittergourd as it is just like bittergourd but very very small in size. It is bitter in taste just like bitter gourd.
Previously I used #TinyBitterGourd to prepare Tiny Bittergourd Curry  and it was very tasty. Now I made sambar using tiny bittergourd along with other vegetables.

Ingredients :
1/2 cup	Thuvar dhal cooked
Amla size	Tamarind, soak in hot water
1 pinch	Turmeric powder
3 Tsp	Sambar powder
1 Tsp	Coriander powder
small quantity	Yellow pumpkin, chop into cubes
1	Murungaikai, cut into 1 1/2 in long pieces
20 - 25	Tiny bittergourd [ அதலைக்காய் ], halved or quartered
7 - 8	Small onion, peel
2	Green chilly, split lengthwise
10 - 15	Curry leaves, tear into pieces
Small piece	Asafoetida
1 Tsp	Groundnut oil
1/2 Tsp	Mustard seeds
1 1/2 Tsp	Salt [ adjust ]
2 Tsp	Chopped coriander

Note : Can include any other vegetables of your choice.

Method :
Take cooked Thuvar dhal [ துவரம் பருப்பு ] in a 3 lt pressure cooker.
Add Sambar powder, coriander powder, turmeric powder and salt, mix well with hand.
Add 1 cup of water, all the vegetables, small onion, green chilly and curry leaves.
Now squeeze tamarind with half a cup of water and strain into the cooker.
Close the pressure cooker with weight on.
Cook on high flame for 2 whistles.
Turn off the stove and open the pressure cooker only after it ran out of steam.
Oh wow!! tasty tasty tiny bittergourd sambar is ready to taste.
Adjust salt and mix well.

Now keep a kadai with one Tsp of groundnut oil.
Crackle mustard seeds and then add asafoetida turn off the stove.
Finally add 3 or 4 curry leaves tearing them by hand.
Pour the tempering over the hot-hot sambar.
Transfer into a serving bowl topped with chopped coriander leaves.

Take hot white rice in a plate, pour a ladle full of sambar and a dash of ghee or gingelly oil [ sesame/til oil ].
Mix well with hand and enjoy with your favorite stir fry or curry.
Sambar is a great accompaniment to paruppu sadham [ rice mixed with lentil and ghee ].
And also goes well with curd rice.









Other recipes you might like to try

Aviyal

Venthaya kuzhambu

Manathakkali vathakuzhambu

Vadai morekuzhambu

Vazhaipoo Kuzhambu

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