Chayote (Chow Chow) kootu

Ingredients

Chayote : 2
Moong dal : 1/2 cup
Grated coconut : 3 tbsp
Cumin seeds : 1 tsp
Red chillies : 4
Turmeric powder : 1/2 tsp
Salt to taste

For the seasoning
Mustard seeds : 1/4 tsp
Urad dal : 1/2 tsp
Chana dal : 1/2 tsp
Asafoetida (Hing) : 1/4 tsp
Curry leaves : a few
Coconut oil : 1 tbsp

Method

1. Cut chayote into small cubes.
2. Put the moong dal in a vessel and the chayote pieces on to of it. Add 1 cup water, cover the vessel with a plate and pressure cook for 3 whistles.
3. Meanwhile grind grated coconut, red chillies and cumin seeds to a fine paste using water as needed.
4. Once pressure releases, combine the ground paste and the boiled mixture. Add salt and turmeric powder and allow it to boil well and any extra water to evaporate.
5. In a separate pan heat coconut oil and splutter mustard seeds. Add urad dal and chana dal and saute till golden brown.
6. Turn off heat and add asafoetida and curry leaves.
7. Add this seasoning to the kootu and mix well.
8. Serve as an accompaniment for sambar/rasam rice or with chapathis.

Serves:2-3

Yummy & Easy Olan

I'm sending this recipe to Satya's 'Thank you Mom' event.


I love the way my mom makes Olan and this is a shortcut method. It has always been a great favorite with my friends too. This one's for you, Amma!


Ingredients

Yellow pumpkin : 1/4 kg
White pumpkin : 1/4 kg
Black-eyed peas (dry karamani) : 1/4 cup
Green chillies : 5-6, slit lengthwise
Milk : 1.5 cups
Coconut oil : 2 tsp
Curry leaves : 10 nos.
Salt to taste

Method

1. Wash, peel, and cut yellow and white pumpkins into 2 inch squares.
2. Pressure cook the pumpkin squares along with black-eyed peas, green chillies, curry leaves and 1 cup water for 3 whistles.
3. Once pressure releases, add milk and curry leaves and let it boil on medium flame till it thickens and the squash get all mashed up.
4. Add salt and coconut oil and give it a good mix. Allow it to come to a boil and turn off heat.
5. Serve with rotis or as an accompaniment for rice.

Serves : 4 (for people like Hari & me who love Olan, this makes only 2 servings!)

Pumpkin

Broccoli Poriyal

Ingredients

Broccoli : 3 flowers

Grated coconut : 1/3 cup

Oil : 2 tsp

Mustard seeds : 1/4 tsp

Urad dal : 1/2 tsp

Red chillies : 4

Asafoetida : a pinch

Turmeric powder : 1/4 tsp

Salt to taste

Method

1. Cut broccoli into tiny florets.
2. Heat oil in a pan and splutter mustard seeds and urad dal and add turmeric powder and asafoetida. Break red chillies into half and add to the oil.
3. Add the broccoli florets and toss a couple of time.
4. Add 2 cups water and salt and cover with a lid and cook till all the water is absorbed.
5. Remove lid and cook till there's absolutely no water.
6. Turn off heat and add grated coconut and mix well.

Long beans (Karamani) Poriyal

Ingredients

Karamani : 1/4 kg, chopped very fine

Grated coconut : 1 handful

Red chillies : 4

Mustard seeds : 1/4 tsp

Urad dal : 1/4 tsp

Asafoetida (Hing/Perungayam) : a pinch

Turmeric powder : 1/4 tsp

Coconut oil : 2 tsp

Vegetable oil : 1 tsp

Salt to taste

Method

1. Heat 1 tsp vegetable oil in a pan and splutter mustard seeds, urad dal and red chillies.
2. Add turmeric powder and asafoetida and stir once.
3. Add karamani and toss a couple of times, add salt and water just enough to cover and beans and cook under cover till all the water is absorbed.
4. Stir well and add coconut oil and grated coconut and mix well. Done!

Note : If you do not like the taste of coconut oil u can avoid it.

Egg plant Fry 2

Ingredients

Indian Eggplant : 10 nos., sliced thin lengthwise
Oil : 1/3 cup
Red chilli powder : 2 tsp
Garam masala : 1/2 tsp
Mustard seeds : 1/4 tsp
Salt to taste

Method

1. Take oil in a pan and splutter mustard seeds.
2. Add eggplant and toss well.
3. Add red chilli powder, garam masala and salt and mix well.
4. Allow to roast well on medium heat. Keep tossing inbetween to let it get roasted thoroughly till slightly crisp.

Eggplant Fry 1

Ingredients

Indian Eggplant : 10 nos., sliced lengthwise
Chana dal (Kadalai Paruppu) : 1 tbsp
Coriander seeds (Dhania) : 2 tsp
Red chillies : 10
Oil : 1/3 cup
Salt to taste

Method

1. Take 2 tsp oil in a pan and saute chana dal, coriander seeds and red chillies till golden brown. Grind to a powder and keep aside.
2. Pour the remaining oil in the pan and saute sliced eggplant very well.
3. When its half way done, add the powder, mix well and let it roast for sometime on medium heat, tossing inbetween, till slightly crisp. Done!

Paruppu Usili

You can make this recipe using green beans (see pic), cluster beans (kothavarakkai) or banana flower (vazhaipoo). If making with banana flower, add a little jaggery also to the recipe in the end to ward off the bitter taste.

Ingredients

Beans : 1/4 kg
Toor Dal : 1/2 cup
Chana Dal : 1/4 cup
Asafoetida : 1/4 tsp
Red chillies : 8
Mustard seeds : 1/4 tsp
Salt to taste
Oil as required
Coconut oil : 2 tsp

Method

1. Soak chana dal and toor dal together for 1 hr. Drain the water, add red chillies, asafoetida and some salt and grind to a smooth paste by adding as little water as possible.
2. Steam this mixture on idli plates and break them so that there are no lumps. This is the usili. Keep aside
3. Chop beans fine and boil with a little salt and water just enough for the beans to absorb and cook well under cover.
4. Take coconut oil in a pan and splutter mustard seeds. Add the usili and saute on medium flame for 10 min, tossing regularly to avoid burning.
5. Add the boiled beans and mix well.
6. Serve with mor kozhambu or thakkali kai pitla.

Erissery

Ingredients

Raw Banana (Vazhaikkai) : 1
Yam (Senaikizhangu) : 1 bowl
Red Chillies : 10
Pepper corns : 1 tbsp
Fresh Coconut : 1/3 cup + 2 tbsp, grated
Coconut oil : 2 tbsp
Curry leaves : a few
Mustard seeds : 1/2 tsp
Turmeric powder : 1/4 tsp
Salt to taste

Method

1. Pressure cook raw banana and yam for 2 whistles in separate containers.
2. Meanwhile, grind peppercorns and red chillies to a fine paste with a little water. Keep aside.
3. Grind 2 tbsp coconut with a little water and keep aside.
4. Once raw banana and yam are cooked, put both in a vessel (if there is too much water, take out some and keep aside. You can add later if necessary), add turmeric powder, salt and chilli paste and bring to a boil.
5. Now add the ground coconut and boil well.
6. In a separate pan, add coconut oil and mustard seeds. Once they splutter, add curry leaves and 1/3 cup coconut and saute well.
7. Add roasted coconut to the boiling mixture and mix well.
8. Serve hot with rice or as an accompaniment. The consistency should be like thick dosa batter.

Baby Potato Fry

Ingredients

Baby Potato : 1/2 kg
Puffed Gram (Pottu kadalai) : 4 tbsp

Fennel seeds (Saunf/Sombu) : 1 tsp
Garlic : 3-4 flakes
Chilli powder : to taste
Salt : to taste
Oil to deep fry

Method

1. Pressure cook potatoes for 1 whistle. Peel skin, deep fry till golden brown and keep aside.
2. Take pottu kadalai, garlic, fennel seeds, salt and chilli powder and dry grind to a smooth powder.
3. Take some oil in a pan and add the fried potatoes and the powder. Mix well till all the potatoes are evenly coated with the powder.
4. Toss a few times and serve hot with rice or rotis.

Note : This can also be made with regular potatoes. You can either dice them or chop them fine like I did in the picture. When I chop the potatoes fine, I do not deep fry them. I just let them roast on medium heat. This way it consumes lesser oil and is also done faster.

Vazhaikkai Podimas

Ingredients

Raw Banana (Vazhaikkai) : 2 nos
Ginger : 1" piece
Grated Coconut : 1/4 cup
Curry leaves : a few
Green chillies : 4-5 nos, slit lengthwise
Mustard seeds : 1tsp
Urad dal : 2 tsp
Asafoetida : 1/2 tsp
Oil : 2 tbsp
Juice of 1/2 a big lime
Salt to taste

Method

1. Cut raw banana into 2 to 3 pieces and boil in water till skin turns black. Then take off skin with hand.
2. Grate the raw banana and ginger and keep aside.
3. Heat oil in a pan and add mustard seeds. Once they splutter add urad dal and saute till golden brown. Then add curry leaves, slit green chillies and asafoetida. Saute for a few seconds.
4. Now add the grated raw banana and ginger. Add salt. Mix well.
5. Add grated coconut and mix well.
6. Turn off heat and add lime juice. Mix well.

Avial

Avial is one of my favorite dishes. I can make a meal of it! The best part about this dish is that it can be made with the maximum or the least number of vegetables. I make it even with just carrot, potato & chayote.

Ingredients

White pumpkin : 1/4 kg, cut into 1/2" thick and 2" long strips
Carrot : 1, cut into 1/2" thick and 2" long strips
Snake Gourd (Podalangai) : 1, cut into 1/2" thick and 2" long strips
Drumstick : 6 pieces
Colocassia (sepankazhangu) : 4-5 (whole) (optional)
Yam (senaikazhangu) : 100g cut into 1/2" thick and 2" long strips (optional)
Brinjal : 4, quartered lengthwise (optional)
Chayote (chow chow) : 1, cut into 1/2" thick and 2" long strips
Green chillies : 6
Red chillies : 4
Coconut : 1 cup
Sour Curd : 1 cup
Turmeric powder : 1/2 tsp
Curry leaves : 5-6
Coconut oil : 2 tsp
Salt to taste

Method

1. Grind green chillies, red chillies and coconut with little water to form a paste
2. Boil vegetables with salt and water just enough to cook the vegetables
3. Add ground mixture and turmeric powder
4. Add coconut oil, curd and curry leaves and bring to a boil
5. Serve hot with rice, adai or chapathis

Serves : 4