Keerai Koottu (Spinach Koottu)
In a pan, add 250g finely chopped spinach (after thorough washing). Also add 2 cups water and salt to taste. Cook on medium flame.
Pressure cook 1/2 cup moong dal on medium flame for 4-5 whistles.
Once the spinach is cooked well, add the boiled moong dal and mix well.
Let it simmer on low flame.
In a mixer, add 2 tsp cumin seeds (jeera), 1/4 cup grated coconut and 3-4 byadige red chillies. Add little water and grind to a smooth paste.
Add this paste to the simmering koottu. Also add 1/2 tsp black pepper powder.
Optional - Add 1 tsp sugar and 1/2 cup milk and bring to a boil (this is a variation called paal koottu)
Tempering - In a small pan, add 1 tsp ghee. Once hot, add 1 tsp mustard seeds, 1 tsp urad dal and a handful of curry leaves. Add to koottu.
Switch off flame.
Cranberry Rasam
In a grinder, add 1 chopped tomato, 3-4 byadige red chillies, 1/2 tsp coriander seeds, 1/2 tsp cumin seeds and 1/2 tsp black peppercorns.
Also add 100g dried cranberries. Add water and grind to a paste.
Transfer to eeya chombu (or any vessel). Add water to adjust to watery consistency.
Simmer on low flame. Add salt to taste, 1/2 tsp turmeric powder, pinch of asafoetida, 1 tsp rasam powder.
Let it boil for 10 minutes. Now add 1/2 cup pressure cooked moong dal.
Let it simmer for another 3-4 minutes.
Swtich off flame.
Tempering - In a small pan, add 1 tsp ghee. Once hot, add 1 tsp mustard seeds and a handful of curry leaves. Add to rasam. Garnish with finely chopped coriander leaves.
Baby potato fry
Pressure cook 500g baby potato on medium flame for 4 whistles.
Once cool, peel and and keep aside.
in a frying pan, add 2 tbsp cooking oil. Once hot, add 1 tsp mustard seeds, handful of curry leaves and pinch of asafoetida.
Now add the baby potato. Add salt to taste and 1/2 tsp turmeric.
Stir lightly to coat the potatoes evenly with oil.
Let it fry for 10-12 minutes while stirring intermittently, till the potatoes get a golden brown coating.
Add 2 tsp red chilli powder and stir well. Switch off flame.
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