Milagu Kootu

Ingredients:

• To prepare Milagu Kuttu we can use snack gourd or french beans. And you have to use thur dal only.
• 250 gms french beans
• 4 tab sp thur dal
• 2 sp tamarind paste
• salt
• oil to make seasoning
• 1 sp mustard seeds
• 1/2 sp turmeric powder
• For masala:
• 1- 2 sp blackpepper
• 2 - 4 red chilly
• 2 - 4 sp coconut
• 2 sp coriander seeds
• asafetida
• curry leaves

Method:

• Cookdal and veg.
• In a pan fry the ingredients for masala except coconut.
• Grind like a paste with coconut. Keep aside.
• In a pan make seasoning with mustard seeds and turmeric powder.
• Add cooked veg. + dal and tamarind paste.
• Add salt and ground paste.
• Mix well. Allow it to boil for a while.
• Stir now and then.
• Remove from the fire when it becomes thick.
• Serve with hot rice and ghee, with tomatorasam.
• You can make any raitha for this as aside dish.

Moor Kuttu

Ingredients:

• "Moor Kuttu" means, we prepare kuttu using fresh thick butter milk or curd.
• You can use the following veg to make this kuttu. Plantain stem, Ash gourd, Chow chow etc.,
• It is almost similar to Avial but you can taste the difference.
• 250 gm ash gourd
• 4 - 5 green chilly
• 2 - 4 sp coconut
• 2 sp cumin seeds
• 1 pieceginger
• Salt
• Coconut oil to make seasoning
• 1 sp Mustard seeds
• 1/2 sp turmeric powder
• 2 cups butter milk (thick)

Method:

• Cut ash gourd and add turmeric powder and cookwell.
• Take green chiliesginger, coconut and cumin seeds and grind them.
• Make seasoning with mustard seeds and add the cooked ash gourd and masala.
• Add salt and mix well.
• Add 2 cups of thick butter milk or 1 cup curd and mix well.
• Let it cooks for a while and remove from the fire and serve with rice and ghee.

Green Kootu

Ingredients:

• We can prepare Kootu by using green leaves like parapu keerai, meathi leaves, mulai keeri, siru keeri and many keeri varities.
• we can prepare three types of Kootu by using greens.
• They are:
• Pooracha Kootu
• Puli Kootu
• Avial

Method:

• Already you know the methods of preparing these types of Kootu.
• So just replace the veg. by greens and make Kootu with green leaves.

Pitlai

Ingredients:

• Bitter Gourd Pitlai- my mother used to do pitlai with bitter gourd only.
• So I am giving the recipe here.
• We use brinjal also like this but we call it as "Rasavanki or brinjal puli kuttu not pitlai.

Method:

• This is also almost like pulli kootu.
• But we have to prepare it in a separate way.
• So generally Bitter gourd pittali is a special dish for us.
• After cutting the bitter gourd put some salt in that and mix it with the veg. well and keep it aside for 15 to 30 minutes.
• During this time you make other preparations for the kootu.
• Put a hand full of chenna and ground nut in water.
• Put the kadai and fry the Shredder Coconut in that and fry it till reddish in color.
• Keep aside.
• Now remove the water from the bitter gourd and
• Suzie them well.
• Keep the bittergourd, dal, soked ground nut and chenna dal together in the cooker.
• After this you can make the pittali as same as pulli kootu.
• After finishing the pittali add the fried coconut in it and mix well.
• That is all.
• Now the delicious Bitter Gourd Pittali is ready.
• You can make Raithas as side dish for this.
• Added to this you can make TomatoRasam also with this.
• Generally we prepare kootu
• Rasam or kootu thuvail for a meal.

Avial

Ingredients:

• In this we add more coconut and Fresh curd but no tamarind.
• This a very good dish.
• You can use this with rice and eat.
• On the other side you can use this as side dish with Adai and Puliyodhari.
• o make this you take the following veg. Carrot, Beans, Potato, chow chow, peas, drum stick,. yam, plantain green and brinjal.
• Take mixed veg. from the above list 250 gms
• 1/2 - 1 coconut
• 2 - 4 sp cumin seeds
• 4 - 6 green chilly
• Salt
• coconut oil for seasoning
• curry leaves
• 1 piece ginger optional
• 2 cups fresh curd

Method:

• Cut all the veg. in length wise.
• That is like a finger.
• Cook them with or without turmeric powder.
• In a mixer grinder put green chilies, cumin seeds and coconut and grind well.
• You can also add ginger in that.
• Add this masala to the cooked veg. and mix well.
• Add salt.
• Put a pan and make seasoning with coconut oil. (mustard seeds and curry leaves)
• Add the cooked veg. and masala in the pan and mix well
• Add 2 cups of curd in that and mix well
• Bring it to a boil and allow it to boil for 2 minutes and stir continuously.
• Remove from fire and serve with rice or use as side dish.

Images:

Puli Kuttu

Ingredients:

• First you must know the name of the veg. from which we usually prepare pulli kootu.
• They are Brinjal, chow chow, Small Ash Gourd.
• You can make pulli kootu by using these veg. separately.
• A.P.P-3 to 4 spoon
• Shredder Coconut-3 spoons
• Any one of the told vegetablefor puli kootu-250Gms.
• Oil for seasoning
• Kari Patha
• Thur Dal-1/2 cup(100Gms. approx.)
• 1 -2 sp Tamarind paste
• Socked Chenna(or ground nut)-A hand full
• Mustard seeds-1/2 spoon
• Powdered Fenugreek-1/2 spoon
• Turmeric powder-1/2 spoon

Method:

• Cook dal, chenna or ground nut, and the vegetablewhich you have chosen, in
• a pressure cooker.
• Pour oil in the kadai and add mustard seeds first.
• After they burst, add turmeric powder and pour the cooked dal vegetable mixture in it.
• Now add a tumbler of water and tamarind paste.
• Add A.P.P, salt, fenugreek powder, kari patha and shredder coconut to that.
• If you want to smash the coconut, put the coconut in the mixer for a minute and then put it in the puli kootu.
• Let us allow the kootu to boil for 4 to 5 minutes.
• But keep a eye on it and it may stick in the bottom of the kadai.
• So stir it occasionally.
• Now the pulli kootu is ready to serve.
• You can have this with plain rice and ghee.
• For side dish fry papped in the oil or vathal.
• Even you can use potato chips as side dish to this kootu.

Poricha Koottu

Ingredients:

• You can use French Beans, Snack Gourd, Chow chow, Ash Gourd, Carrot, Bottle Gourd, Drum stick, Brinjal i.e. Egg plant, Ridge gourd,Cabbbage, paruppu keerai, Green papaya and Drum stick-flowers.
• Any one veg. from the above list.
• 1 cup cooked dal ( moong or thur dal)
• 2 - 3 sp Koottu podi
• 2 - 3 sp coconut
• salt
• oil to make seasoning( coconut oil is best)
• 1 sp mustard seeds
• 1 sp udad dal

Method:

• Take any one of the vegetable and cut in to small pieces and add any one of the dal and keep it in a pressure cooker and cook it.
• Put the pan on the stove and pour one spoon oil and make seasoning with mustard seeds and udath dal.
• Add cooked dal and vegetable in the pan and mix well.
• Add the Kuttu powder in that.Mix well.
• Add fresh coconut and mix well.
• Add salt and let the kuttu cook for some minutes and stir it continuously to avoid sticking.
• Remove it from the fire and add coriander leaves or curry leaves.
• Serve with hot rice.

Notes:

• To make pooracha Kootu we need any one of the above vegetable and cooked moong dal or thur dal.
• I have given here to use moong or thur dal.
• But I personally use moong for poracha kuttu and thur for puli kuttu.
• You can do as per your wish and if you want you can mix both dal and use them.

Sankaranthi Kootu

Ingredients:

• A.P.P-3 to 4 spoons
• Shredder Coconut-3 spoons
• Add 7 veg. or 9 veg (see the names in note) -250Gms.
• Oil for seasoning
• Kari Patha
• Thur Dal-1/2 cup
• Tamarind-A small lemon size
• Soaked Chenna(or ground nut)-A hand full
• Mustard seeds-1/2 spoon
• Powdered Fenugreek-1/2 spoon
• Turmeric powder-1/2 spoon

Method:

• For this kootu we have to cut many vegetables in big pieces.
• As I told you you can use many vegetables for this kootu at a time, and generaly we will add 7,9 veg. for this kootu.
• You have to place all the cut vegetables with dal (Thur dal only) in the cooker with tamarind in a separate cup with water.
• All the other ingredients are same as above and the preparation is also same as above.
• The only difference for "Sambar" and "Kootu" is, Sambar is very watery and the kootu is some what thick.
• Some times by mistake we may pour more tamarind water or more water in dal the kootu may contain more water.
• To make the kootu thick you do one thing.
• Take a small cup and put 1 or 2 spoons of Besan i.e. Channa flour in it and
• add some water in it and make it as a paste.
• Make the gas simmer and add the paste to the boiling kootu and stir it continuously.
• The Channa flour will cook in the excess water and it will make the kootu thicker.
• If you delay starring Channa flour will turn to lumps and it will spoil the kootu.
• So be careful while pouring the flour mixture in the kootu.
• Remove from fire and serve with hot rice and ghee.

Notes:

• You can also use Puli (Tamarind) Paste in replacent for Tamarind / Tamarind Water specified in this recipe.
• You can use, brinjal, yam, chow chow, beans, small ash gourd, sugar potato, SEnai , ground nut, Mochai kottai, avrai kaai etc.,