This Poritha Kuzhambu is made using the third of 3 methods outlined by Meenakshi Ammal in her 4 volumes of Cook and See. It sautees the spices before grinding them to a paste and adding to the dish. This deepens the flavours and adds a toasted overtone.
Poritha Kuzhambus are very delicious. These recipes are without tamarind and with coconut added for a beautiful sense of the tropical South of India. Beautiful indeed.
You might like to find out more about Kuzhambu. We suggest that you read The Difference Between Sambar, Kuzhambu and Kootu. Also have a look at the other methods of making Poritha Kuzhambu. The differences are minor, but they do change the flavours significantly. The first uses Sambar Powder, and the second replaces that with a few individual spices.
Are you looking for Kuzhambu Recipes? Try Green Chilli Kuzhambu, Fenugreek Kuzhambu and Race Kuzhambu.
Are you looking for the recipes of Meenakshi Ammal? They are here. She certainly is my guru of Tamil Brahmin cuisine.
All of our Sambar and Kuzhambu dishes can be browsed here. Or have a look at all of our Indian recipes. Or you may like to explore our Late Summer recipes.
Continue reading “Poritha Kuzhambu”
Today our dal is made with split Channa, small chickpeas that have been hulled and split into two. Usually we make dal from mung dal, mung beans, urad dal or toor dal, so it is unusual for us to make it with channa.
In this dal, we have used eggplants. Cut into wedges, they float beautifully in the spicy channa gravy.
Similar recipes are Dal Makhani, and Tomato and Channa Dal Rasam. And try Eggplant dishes such as Poritha Kuzhambu, Brinjal Tamarind Kothsu, and Sampangi Pitlai.
Browse all of our Dal recipes and all of our Eggplant dishes. Our Indian recipes are here. Or take some time to enjoy our Mid Winter posts.
Continue reading “Channa Dal with Brinjal | Eggplant Channa Dal”
I have been showering you with a range of Kootu recipes without tamarind, and they are glorious! But, occasionally, Kootu can include some tamarind for that lovely tangy taste. It is best to use Toor Dal, rather than Mung dal, when tamarind is used.
This recipe uses a ground masala with coconut, cumin and urad dal (black gram dal). Some households use black pepper instead of cumin. Poritha Kootu with Tamarind can be made with a medley of vegetables, rather than the single vegetable that is preferred for Poritha Kuzhambu. Another feature of this dish that you will notice, is that it includes legumes and/or beans as well as the dal.
Remember that this is a thicker dish than Poritha Kuzhambu, so cook the dal and vegetables in less water than you might otherwise.
This recipe is again one of Meenakshi Ammal’s from the first volume of Cook and See. Such a tangle it was, but I think that I have untangled it well. I do hope that you enjoy. We have used Drumstick Leaves (Moringa) as our vegetable.
Would you like to try other Poritha Kootu recipes? Try Poritha Kootu with Sambar Powder and Poritha Kootu without Cumin.
Why not browse through Meenakshi Ammal’s recipes? They are here.
Then browse all of the Poritha Kootu recipes. All of our Sambar and Kuzhambu dishes can be browsed here. Have a look at all of our Indian recipes. Or you may like to explore our Early Autumn recipes.
Continue reading “Poritha Kootu with Tamarind”
Urad lentils, in all their forms, and one of our favourite lentils, partly because of a dal that we made a long, long time ago. We love it. My daughter and I, at our respective places, still often make that recipe in bulk and freeze it for those busy winter evenings when you just need to grab something from the freezer to avoid ordering pizza or buying bags of chips.
Urad dal needs special handling. It needs long cooking, and is best keep soupy (in my opinion). It is a common dal in North Indian cooking, especially in the Punjab, and goes well with tomatoes, onions, butter, cream and yoghurt.
Continue reading “Urad Dal with Onions Four Ways”
Kootu is a favourite in our house – well, we just love toor dal, truth be told. With a snake gourd in the fridge, left over from making Snake Gourd Pachadi, we make this Snake Gourd Kootu. The same recipe can be made with cabbage, kohlrabi, amaranth leaves or spinach instead of snake gourd.
The gourd is finely diced in this recipe, so it disappears into the dal, and is a delightful surprise as you are eating. Gorgeous pops of green-tasting snake gourd in your mouth. It is wonderful served with rice.
Continue reading “Poritha Kootu with Finely Diced Snake Gourd”
A bunch of beautiful spinach leaves from the garden – what can be better than cooking them with toor dal and coconut with a pepper hit? This recipe is a Palakkad recipe – from that region in Kerala on the border of Tamil Nadu. The area is a melting pot of influences especially Tamil and Malayalam. This dish is quite traditional. Some recipes include pepper and others do not. As it’s name indicates with pepper, that is how we cooked it. It is quite similar to a kootu, but subtly different. It is much like the Poritha Kuzhambu of Tamil Nadu.
In Kerala, many different greens are used for this dish, even cabbage. It can be made with chowchow, long beans, snake gourd and yellow pumpkin. Mixtures of vegetables such as plantain, carrot, yam, potato and chowchow, are also excellent. Indian greens include mulai keerai, paruppu keerai, thandu keerai, palak keerai, and ara keerai – oh to have the same range of greens here.
Similar dishes include Moringa Leaf Dal, Poritha Kootu, and Ridged Gourd Masiyal.,
Browse all of our Spinach dishes. Our Kootu recipes are here. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.
Continue reading “Keerai Molagootal | Spinach with a Peppery Coconut Gravy”
India has so many types of yams, ones that we don’t even dream of here. Two favourites are Elephant Yam and Elephant Foot Yam. Luckily these are available in a frozen from from Indian groceries. (Note that these yams are often confused, understandably, but are in fact, different yams.)
And luckily, Meenakshi Ammal, in her books Cook and See, has some recipes for these yams. In Tamil, the yams are Karunaikizhangu and Chenai (or Senai) Kizhangu. Don’t confuse it with Seppankizhangu, which is colocasia (taro), slightly smaller than karnaikizhangu. The Hindi name for the Elephant Foot Yam is Suran Jingikand. This recipe is for Elephant Yam but can also be made with Elephant Food Yam.
Similar recipes include Poritha Kootu, and South Indian Yellow Pumpkin Soup.
Browse all of our Elephant Yam and Elephant Foot Yam recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Yam Masiyal with Fenugreek Seeds | Karunaikizhangu Masiyal”
Moth Beans, what a delightful name! It is pronounced as Moat beans, the delights of transliteration not making that immediately obvious. They have a delightful flavour – rich and nutty. The tiny beans go well in salads, snacks and curries, and they can be sprouted too.
Today we are cooking a dal with Moth Beans, also called Matki Beans, in the Maharashtrian style. It is tangy and delicious.
Similar recipes include Moringa Leaf Dal, Daikon Dal, and Dal Tadka.
Browse all of our Moth Bean dishes and all of our Dals. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.
Continue reading “Dal with Moth Beans | Dal with Matki Beans”
Masiyal is a South Indian dish made from dal and vegetables. It can be made with toor dal or a mixture of toor dal and mung dal. It can contain tamarind, and it always includes a lot of vegetables. However, there are no powdered spices used. Instead it is seasoned with a few selected spices which often include fenugreek. This recipe, however, is unusual in that it contains neither fenugreek nor tamarind.
The recipe is another from the doyen of TamBram cooking from South India, Meenakshi Ammal, in the first volume of Cook and See. It is in the chapter of Poritha Kuzhambu, and is one member of the family of toor dal based vegetable dishes. (Occasionally green gram dal – mung dal – is used in place of toor dal, or a mixture of the two dals is used.)
This same recipe can be made with green leaves – amaranth leaves, any greens, fenugreek leaves, radish tops, etc. I guess in these modern times we could use beetroot leaves too. You can make it thin as a Kuzhambu, or thick as a Koottu, depending on personal preference.
Similar recipes include Poritha Kootu with Snake Gourd, Spinach with a Peppery Coconut Gravy, Poritha Kuzhambu with Tamarind, Elephant Yam Masiyal with Fenugreek Seeds, Brinjal Chidambaram Gothsu, Pitlai, and Poritha Kuzhambu with Amaranth Leaves.
Or alternatively, browse all of Meenakshi Ammal’s dishes that we have made. All Indian recipes are here and our Indian Essentials here. Or take some time to explore our Mid Autumn collection of recipes.
Continue reading “Ridged Gourd Masiyal | Peerkankai Masiyal”
Masiyal is a South Indian dish made from dal and vegetables. It can be made with toor dal or mung dal, or a mixture of both. It can contain tamarind (but not always) but will always include lots of vegetables. There are no ground or powdered spices, it is only seasoned with a few selected spices.
The recipe is another from the doyen of TamBram cooking from South India, Meenakshi Ammal, in the first volume of Cook and See. It is in the chapter of Poritha Kuzhambu, and is one member of the family of toor-dal based vegetable dishes.
This same recipe can be made with a range of green leaves – fenugreek leaves, radish tops, etc, or with ridged gourd. I guess in these modern times we could use beetroot leaves too. You can make it thin as a Kuzhambu, or thick as a Koottu, depending on personal preference.
Similar recipes include Poritha Kuzhambu, Poritha Kuzhambu (3), Poritha Kootu with Tamarind, Elephant Yam Masiyal with Fenugreek Seeds, Ridged Gourd Masiyal, Brinjal Chidambaram Gothsu, Pitlai, and Poritha Kuzhambu with Amaranth Leaves.
Or alternatively, check out all of Meenakshi Ammal’s dishes that we have made. All Indian recipes are here. You might like to browse our Indian Essentials. Or take some time to explore our Early Autumn collection of recipes.
Continue reading “Amaranth Leaves Masiyal | Dal with Amaranth Leaves, Green Chillies and Cashews”