Cluster Beans Kootu

This kootu recipe is one that can be made with cluster beans alone or with added cooked bean seeds or whole cooked chickpeas. It is easy and quite versatile. I love the taste of cluster beans with their gentle bitterness, and make it most often with them alone.

Sambar vadams can be used in this dish, but they are difficult to find here. Add them if you wish.

The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar recipes include Thani Kootu, Cluster Bean Dal Kootu, Sambar, and Mango Kootu.

Browse all of our Kootu recipes and all of our Cluster Bean dishes.  All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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Brinjal Kootu | Eggplant Kootu

Kootu is a thick, coconut-heavy dal dish, tangy with tamarind and spiced with sambar spices. Today our Kootu is made with eggplant. It is easily and quickly made by simmering the eggplant in tamarind and spices before adding the dal and coconut.

The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar recipes include Green Bean Kootu, Ezhukari Kuzhambu (Pongal Kootu), Elephant Yam Masiyal with Lime JuiceBrinjal Asadu, Cluster Bean Dal Kootu, and Ridged Gourd Dal.

Browse all of our Kootu recipes and all of our Eggplant Bean dishes.  All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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Elephant Yam Masiyal with Lime Juice

Two of the special yams in India are Elephant Yam, and Elephant Foot Yam. Sadly, these two often get confused, even by Indian bloggers and writers. It took me quite a while and lots of conversations to sort the two out.

This Masiyal can be made with either of the two yams. I am using frozen yam as fresh ones are not available here. Its a surprising dish, incredibly delicious.

If you have any more information about these yams, please share.

This recipe is from Meenakshi Ammal in Vol 1 of her books Cook and See. The dish is made with toor dal (red gram dal) but uses lime juice instead of tamarind. Lemon juice works too, due to the same word being used for both fruits in India it is often difficult to tell which is intended. Both work well in most dishes. I like lime because it gives a tropical spark to dishes.

Similar recipes include Amaranth Leaf Masiyal, Ridged Gourd MasiyalPoritha 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.

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Elephant (Foot) Yam Masiyal

India is Yam Heaven – so many more varieties there than are grown or available here. Two outstanding ones are Elephant Yam, and Elephant Foot Yam. Sadly, these two get confused, even by Indian bloggers and writers. It took me quite a while and lots of conversations to sort the two out.

While you can’t purchase them in the shops here, not even in Asian or Indian shops, you might just find them in the frozen section of your South Indian grocery store. It is worth searching them out, just to try them and to say that you have eaten Elephant (Foot) Yam.

If you have any more information about these yams, please share.

Continue reading “Elephant (Foot) Yam Masiyal”