Carrot Poricha Kootu

Kootu can be made with any veggies  Normally we use chow chow(chayote), carrot,snake gourd & pumpkin to make kootu.The method of preparation is the same with any vegetable.This time i made using chayote and carrot.

Ingredients: 
1.Chayote-1
2.Carrot-1
3.Yellow moong dhal-1/2 cup
4.Salt
5.Turmeric-1/2 tsp
6.Curry Leaves
7.Coconut oil- 2 tsp
8.Mustard seeds-1 tsp

To fry,grind and make a paste:
1.Grated coconut-1/4 cup
2.Jeera/cumin seeds- 2 tsp
3.Red chillies- 2-3
5.Urad Dhal- 3 tsp

Method:
1.Soak the yellow moongdal in water.Pressure cook it along with the chopped vegetables adding little salt and turmeric powder.
2.In a kadai, saute the urad dal and redchillies till golden brown. Don't fry for long till it turns dark brown/black.
3.Grind along with jeera and coconut adding little water to a smooth paste.
4.Heat a kadai,empty the pressure cooked vegs+dhal mixture and the ground paste to it.Mix well.
5.Add salt as per taste.
6.Seasoning: Coconut oil+curry leaves+mustard seeds
7.Serve with rice.

Quick Tip!!-Second method-Directly grind 2 green chillies, 2 tsp jeera, 2 tsp black pepper and 1/4 cup grated coconut with little water and add to the veg+dhal mixture too.(No prior sauting needed)

Mor Keerai(Spinach in curd)

This is an unusual tasty combination of spinach and curd(yogurt).You can use any spinach for this preparation.

Ingredients:
1.Spinach- large bunch(washed and chopped well)
2.Moong dhal- 3 tbsp
3.Curd/Yogurt- 1 cup
4.Coconut oil- 2 tsp
5.Mustard- 1 tsp

To grind:
1.Green chillies: 3
2.Soaked chana dhal- 1 tbsp
3.Shredded coconut- 2 tbsp
4.Jeera/cumin- 2 tsp

Method:

1.Pressure cook the spinach and moong dhal with little salt adding 2-3 cups of water for 2 whistles.
2.Transfer it to a vessel,mash well and cook again for 5 minutes.
3.Grind the above listed items to a fine paste with curd.
4.Add it to the spinach.Simmer for 5 minutes till it thickens a bit.
5.Quick tip!!:If its watery,you can add little rice flour to improve consistency.
6.Seasoning: Coconut oil+mustard
7.Serve with rice and papad.

Taro Root /Seppankazhangu Roast

Ingredients:

1.Taro Root/Seppankazhangu- 8 pieces

2.Besan- 2 spoons

3.Rice flour- 1 spoon

4.Turmeric powder-1/2 spoon

5.Red chilli powder- 1/2 spoon

6.Sambar powder- 1/4 spoon

7.Oil- 2 tablespoons

8.Salt

9.Asafoetida powder- 1/4 spoon

Method:

1.Pressure cook the taro root  for 1-2 whistles.

2.Peel once it cools and keep in refrigerator for about 30 minutes.This is to ensure that the stickiness goes away and gets roasted well.

3.Then cut into 2" pieces. 

4.Add besan,rice flour,salt,turmeric,chilli powder,sambar powder,asafoetida & gently mix without mashing and leave for 5 minutes so that spices are absorbed by the vegetable.

5.Heat the oil in a frying pan,put mustard.Add the taro root pieces.

6.Turn gently now and then,add oil & roast till it become light golden brown. 

P.S:The besan and rice flour are added to give crispiness.