Vendhaya Keerai (fenugreek) Kootu 2

Ingredients:

• Yellow moong dal - 1/2 cup cooked
• Vendhaya Keerai 1 bunch
• Kootu podi - 2 sp sp OR Fry (oil) 1 sp udad dal, 2 red chilly a pinch of asafetida and graind
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Coconut 1/2 cup
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoning.
• Add washed keerai and fry it.
• Now add salt and mix well.
• Now add cooked moong dal and kootu podi.
• Bring it to a boil.
• Add coconut and asafetida, mix well.
• Bring it to a boil.
• Stir now and then.
• Remove from the fire and serve with chappati or hot rice and ghee.

Notes:

• This is the best kootu for chappati and as well as rice. Very good for sugar patients. When you prepare for sugar patients or weight watchers dont add coconut. Instead of that you can use coconut oil for seasoning. It will give a good smell to Kootu and you will not feel bad without coconut.

Vendhaya keerai (Fenugreek) Kootu

Ingredients:

• Vendhaya keerai 1 bunch
• Thur dal 1/2 cup cooked
• Onion 1 chop well
• Tomato 1 chop well
• Red chilly 3
• Cumin seeds 1 sp
• Raw rice 1 sp
• Turmeric powder
• Mustard seeds 1/2 sp
• Oil to make seasoning
• Salt

Method:

• In a pan make seasoning.
• Add onion and tomato. Stir well.
• Add cleaned keerai in that.
• Add salt and allow it to cook.
• Now add cooked dal and mix well.
• In another pan, dry fry cumin, red chilly and rice.
• Powder them and put it in the keerai.
• Bring it to a boil and remove from the fire.
• Serve with chappati or rice.

Agathi Keerai Kootu

Ingredients:

• Agathi Keerai 1 bunch
• Yellow moong dal - 1/2 cup cooked
• Kootu podi - 2 sp OR Fry (oil) 1 sp udad dal, 2 red chilly a pinch of asafetida and graind
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Coconut 1/2 cup
• Sugar 1 sp
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoning.
• Add washed agarthi keerai and fry it.
• Now add salt and sugar. Mix well.
• Now add cooked moong dal and kootu podi.
• Bring it to a boil.
• Add coconut and asafetida, mix well.
• Bring it to a boil.
• Stir now and then.
• Remove from the fire and serve with hot rice and ghee.

Notes:

• You can change the dal. You can use thru dal.

Manathakkaali Keerai Poracha Kootu

Ingredients:

• 1 bunch - Manathakkaali Keerai
• ½ cup yellow moong dal (cooked)
• 1/4 cup Coconut
• Salt
• oil to make seasoning
• 1/2 sp mustard seeds
• 1/2 sp udad dal
• 2 sp kootu powder OR fry(oil) 1sp udad dal, 2 red chilly and a pinch of asafetida powder and graind.

Method:

• Remove the leaves from the stem.
• Use only leaves.
• Wash and chop the greens.
• In a pan make seasoning.
• Put washed and cut leaves.
• Mix well. add salt and kootu powder.
• Mix well and now add cooked dal.
• Add coconut and mix well.
• Allow it tocook for a while.
• Remove from the fire and serve with rice.

Notes:

• Stem should not be used – the stems are hard and give bitter taste.

Agathi Keerai Curry 2

Ingredients:

• Agathi Keerai - a small bunch
• Onion - 1
• Green Chillies - 2
• Cumin seeds - 1 teaspoon
• Coconut - 2 tablespoon
• Oil - 1 teaspoon
• Mustard - 1/2 teaspoon
• Salt

Method:

• Wash and clean keerai.
• Chop onions and green chilly finely.
• In a pan put oil and make seasoning.
• Add chopped onion and green chillies.
• Fry for two minutes.
• Add the keerai washed well.
• Add salt and a cup of water.
• Close with a lid and cook on low flame.
• Grind the coconut into a fine paste and add to the keerai.
• Mix well and allow to boil for further two to three minutes.
• Mix well.
• Remove from the fire.
• Serve with hot rice.

Notes:

• This is very good for healing the sour in mouth and tongue. You can add extra water and drain the liquid and take as a soup.

Murungai Keerai Curry

Ingredients:

• Murungai Keerai 1 bunch
• Yellow moong dal 1/2 cup
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Coconut 1/2 cup
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoning.
• Add washed Murungai keerai and fry it.
• Now add moong dal and pour some water.
• Close the lid and allow it to cook in low flame.
• Stir now and then.
• When dal half cooked and all the water evaporated, add coconut, salt and asafetida, mix well.
• Remove from the fire and serve as side dish.

Notes:

• This keerai is very rich in Iron. Very good for health.
• You can add one spoon sugar in this curry to reduce the bitterness.

Murungai Keerai kootu

Ingredients:

• Murungai Keerai 1 bunch
• Cooked yellow moong dal 1/2 cup
• Kootu podi 2 sp
• Kootu podi - 2 sp OR Fry (oil) 1 sp udad dal, 2 red chilly a pinch of asafetida and graind
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Coconut 1/2 cup
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoning.
• Add washed Murungai keerai and fry it.
• Now add cooked moong dal and kootu podi.
• Bring it to a boil.
• Add coconut and asafetida, mix well.
• Bring it to a boil.
• Stir now and then.
• Remove from the fire and serve with hot rice and ghee.

Notes:

• This keerai is very rich in Iron. Very good for health.

Parappu Keerai Kootu

Ingredients:

• Parappu Keerai 1 bunch
• Cooked yellow moong dal 1/2 cup
• Kootu podi 2 sp
• Kootu podi - 2 sp OR Fry (oil) 1 sp udad dal, 2 red chilly a pinch of asafetida and graind
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Coconut 1/2 cup
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoning.
• Add washed arai keerai and fry it.
• Now add cooked moong dal and kootu podi.
• Bring it to a boil.
• Add coconut and asafetida, mix well.
• Bring it to a boil.
• Stir now and then.
• Remove from the fire and serve with hot rice and ghee.

Notes:

• This is one of the best kootu. you can make this as a side dish for chappati also.

Manathakkaali Keerai Avial type

Ingredients:

• Manathakkaali Keerai – 1 bunch
• Yellow moong Dal – ½ cup
• Coconut gratings – ¼ cup
• Green chillies – 2
• Cumin seeds – 1 teaspoon
• Rice or rice flour – 1 teaspoon
• Turmeric Power – a pinch
• Salt – ½ teaspoon or as per taste
• Coconut Oil – 1 teaspoon
• Mustard – ½ teaspoon

Method:

• Remove the leaves from the stem.
• Wash and chop the greens.
• In a pan make seasoning.
• Cook the yellow moong dal along with turmeric till soft.
• Add the greens to cooked dal and cook on low flame.
• Grind coconut, green chillies,cumin seeds and rice to a fine paste and add to the greens and stir well.
• Remove from the fire and serve with rice.

Notes:

• You can use any keeri to make this dish. I like yellow moong dal kootu very much. Even with out any dal also you can make this keerai kootu.

Arai Keerai Kootu

Ingredients:

• AraiKeerai 1 bunch
• Yellow moong dal - 1/2 cup cooked
• Kootu podi - 2 sp OR Fry (oil) 1 sp udad dal, 2 red chilly a pinch of asafetida and graind
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Coconut 1/2 cup
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoning.
• Add washed arai keerai and fry it.
• Now add cooked moong dal and kootu podi.
• Bring it to a boil.
• Add coconut and asafetida, mix well.
• Bring it to a boil.
• Stir now and then.
• Remove from the fire and serve with hot rice and ghee.

Notes:

• You can use thur dal instead of yellow moong dal.

Manathakkaali Keerai Kootu

Ingredients:

• Manathakkaali Keerai – 1 bunch
• Yellow moong Dhal – ½ cup
• Coconut –1/2 cup
• Green chillies – 4
• Cumin – 1 teaspoon
• Rice – 1 teaspoon
• Turmeric Power – a pinch
• Salt – ½ teaspoon or as per taste
• For seasoning:
• Coconut Oil – 1 - 2 teaspoon
• Mustard – ½ teaspoon

Method:

• Remove the leaves from the stem (stem should not be used – the stems are hard and give bitter taste).
• Wash and chop the greens.
• Cook the yellow moong dal along with turmeric and a spoon of oil till soft.
• In a pan make Season.
• Add the chopped greens and cooked dal and cook on low flame.
• Grind coconut, green chillies, cumin seeds and rice to a fine paste and add to the Kootu and stir well.

Notes:

• This keerai is best for stomach ulcer and mouth ulcer. You have to add more coconut in this to avoid the bitter taste of the keerai.

Arai Keerai Masiyal 2

Ingredients:

• Arai keerai 4 bunches
• Yellow moong dal 2 handful
• Onion 250 gm
• Coconut grated 1/2 cup
• Green chilly 4
• Oil to make seasoning
• Mustard
• Udad dal
• Salt

Method:

• Cut green chilly and graind with coconut. Keep aside.
• Cut keerai and clean.
• Boil dal with water in a vessel.
• When you cook dal in a vessel dont forget to put turmeric powder and one spoon oil.
• The dal will cook softly and also it will not come out of the vessel while cooking.
• Or you can cook in a cooker.
• Heat oil in a pan.
• Make seasoning.
• Add cut onion, keerai and fry.
• Add salt and cooked dal.
• Now add ground coconut green chilly mixture.
• Stir well and remove the pan from the stove.

Notes:

• You can add garlic in this recipe.
• If you want to make the above dish like curry, half cook dal and dont graind coconut. then follow the same recipe. your araikeerai curry is ready.

Agathi Keerai Sodi

Ingredients:

• 1 bunch Agathi keerai
• 1 onion finely chopped
• 2-3 green chillies cut into 2
• 1 teaspoon fenugreek seeds
• 3-4 curry leaves
• 1/2 - 3/4 cup coconut milk (thick)
• 1/4 sp turmeric powder
• salt

Method:

• Wash and drain the Agathi keerai.
• Separate the leaves and keep them aside.
• Fill the pan with 2 -3 cups of water.
• Add onion, green chillies, fenu greek seeds, curry leaves, salt and turmeric powder and heat.
• Let the water boil and let it boil for about 5 minutes.
• Let it be like that for a while.
• Add coconut milk and stir.
• Let it cook for a minute and add the Agathi leaves and switch off the heat.
• It’s highly imperative that the Agathi leaves dont get cooked through.
• Serve with hot rice or chappati.

Notes:

• You can use coconut powder instead of coconut milk. This keerai is very good for health.

Arai Keerai Masiyal

Ingredients:

• Arai keerai 3 cups
• Small onion -15
• Red chillies -2
• Cumin seeds-1 teaspoon
• Garlic-3 pods
• Yellow Moong dal 1/4 cup
• 2 sp oil or ghee
• Turmeric powder

Method:

• Cook the dhal in a kadai in the stove.
• Add turmeric powder.
• Also add one spoon ghee or oil in that.
• So that it will not come out of the pan while cooking.
• Allow it to cook.
• Add chopped keerai, onion and red chilies.
• Mix well and let it cook for 10 minutes in medium flame.
• Now add the required salt and cook for 2 more minutes.
• The whole thing should be in a semisolid form.
• In another pan make seasoning with cumin seeds and garlic.
• Pour it on the keerai masiyal.
• That is all. your keerai masiyal is ready.
• You can serve this as side dish or can serve with hot rice and ghee.

Notes:

• If you want to do this keerai quickly, put dal, keerai, onion and redchilly in a cooker vessel and cook in the pressure cooker. After removing from the cooker, make seasoning in a pan and put this in that. Bring it to a boil. add salt. that is all your keerai masiyal is ready to serve.
• In this method you can use any keerai and enjoy the taste.

Gongura thuvial 2

Ingredients:

• Gongura leaves 2 cups
• Onion 2 chop well
• Crushed garlic 1 tab sp
• Crushed jaggery 1 tab sp
• Green chilly 3 - 4
• Red chilly 3 - 4
• Coriander leaves or seeds 1 tab sp
• Oil / Ghee 2 tab sp
• Salt
• For seasoning:
• Mustard seeds
• Garlic flakes
• asafetida

Method:

• Heat oil in a kadai and fry mustard,fenugreek,dry coriander,red chilies and then green chilies and keep aside.
• Wash and chop gongura leaves.
• Fry them in the same kadai till it becomes soft and changes its colour to brown.
• Remove and keep aside.
• Chop onions and fry it too and keep aside.
• Bring them all into room temp.
• Now grind every thing with salt,jaggery to make the thogaiyal and do not add any water.
• Lastly season with a teaspoon of oil with mustard,asafetida and well crushed garlic (garlic should turn golden brown) and mix well.
• Your tasty thuvial is ready to serve. Serve with ghee and hot rice. This you can keep for 2 - 3 days.

Gongura Pappu - dal

Ingredients:

• Channa dal/kadalai pauppu
• Gongura (Pulicha) keerai
• Green chilly
• Salt
• For seasoning:
• Mustard seeds
• Udad dal
• Garlic flakes
• Oil / ghee

Method:

• Cook dal in a thick bottom vessel.
• When done, add washed and chopped gongura and further cook until the leaves are cooked.
• Add salt and green chillies.
• Bring it to a boil.
• Make seasoning with garlic fkales.
• Serve with hot rice and ghee.

Gongura Spicy Thuvial

Ingredients:

• Gongura leaves - 1bunch
• Coriander seeds - 1tsp
• Fenugreek seeds - 1tsp
• Cumin seeds - 1tsp
• Red chilly - 6 - 8
• Green chilly - 2 - 4
• Garlic flakes - 8 - 10
• Ghee/Oil - 2tbs
• Tamarind - 1 lemon size or Tamarind paste 1 sp
• Salt - to taste
• For Seasoning:
• Oil - 2tsp
• Mustard seeds - 1tsp
• Asafoetida - a pinch

Method:

• Slightly roast tamarind in a pan till moisture evaporates and keep it aside.
• Better you use tamarind paste.
• Heat oil and fry coriander, fenugreek, cumin seeds, red chilly, green chilly and garlic flakes for few minutes.
• Remove and keep aside.
• Fry gongura leaves in the remaining oil and grind it with the above ingredients in a blender.
• Add tamarind paste and grind for another few seconds.
• Remove from the mixer, add salt and mix well.
• Heat oil and season mustard seeds.
• Add the seasoning and asafoetida to the thuvial and mix well.
• Place the Spicy Gongura Thuvial in an air tight container.
• It remains for months.

Notes:

• To make the thuvial too spicy and tasty add chopped onions before serving.

Gongura thuvial

Ingredients:

• Gongura leaves - 2 cup
• Red chilly - 10 - 12
• Green chilly - 5 - 6
• Fenugreek seeds - 1/2 tsp
• Urad dal - 1 tbsp
• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Turmeric Powder - 1/4 tsp
• Jaggery - 1 tablespoon - crushed
• Salt to taste

Method:

• Wash the leaves and drain them.
• In a pan, add few drops of oil.
• Fry the red and green chilly, fenugreek, mustard seeds and urad dal.
• Remove and keep aside.
• Roast the gongua leaves in the pan for few minutes.
• Keep aside to cool.
• Add salt, jaggery and graind all of them without water.
• Your gongura thuvial is ready.

Notes:

• The chutney can be served along with the main meal or as a side dish for dosa, idly or chappati. This chutney can be preserved for a month.

Ponnamkanni Keerai Milagu Kootu

Ingredients:

• Ponnamkanni Keerai 1 bunch
• Thur dal - 1/2 cup cooked
• Black pepper 2 sp
• Cumin seeds 1 sp
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoing.
• Add washed keerai and fry it.
• Now add salt and mix well.
• Now add cooked thur dal and crushed black pepper and cumin seeds.
• Bring it to a boil.
• Add coconut and asafetida, mix well.
• Bring it to a boil.
• Stir now and then.
• Remove from the fire and serve with hot rice and ghee.

Notes:

• This is a magic keerai, if you take this with thur dal and black pepper, you can reduce weight. If you take this with moong dal and coconut you can put on weight. But this is very good for eyes. You can take this keerai in any form.

Ponnamkanni Keerai Poracha Kootu

Ingredients:

• Ponnamkanni Keerai 1 bunch
• Yellow moong dal - 1/2 cup cooked
• Kootu podi - 2 sp OR Fry (oil) 1 sp udad dal, 2 red chilly a pinch of asafetida and graind
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Coconut 1/2 cup
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoing.
• Add washed keerai and fry it.
• Now add salt and mix well.
• Now add cooked moong dal and kootu podi.
• Bring it to a boil.
• Add coconut and asafetida, mix well.
• Bring it to a boil.
• Stir now and then.
• Remove from the fire and serve with chappati or hot rice and ghee.

Notes:

• This is the best kootu for chappati and as well as rice. To make this kootu you can even keep dal and keerai in cooker and after removing from the cooker just do as per the recipe. It will reduce cooking time.