South Indian Amaranth Leaves Soup with Tamarind

Amaranth is loved across India (and features strongly in a range of Asian cuisines). All parts are used – the seeds are well known outside India, and at the moment they are fashionable and quite popular. But in India the leaves are also used, and the young, tender stems as well.

Amaranth leaves are available in Asian shops so keep an eye out for them. There are different varieties – some are green, but others often contain a tinge of red. Beautiful indeed.

Meenakshi Ammal in her cookbooks Cook and See mentions Amaranth leaves and stems a lot in her sections on sambars and kuzhambu recipes. This recipe she calls (in English) Greens Soup with Tamarind and it sits in the chapter of Poritha Kuzhambu. It is an unusual name given that soups are not traditionally part of the Tamil cuisine (although they are popular more recently). I wonder if the name in Tamil is quite different. However, she certainly got the colour correct!

This recipe is a cousin to this one of the same name. While that one uses Pitlay spices but not a tadka, this recipe uses sambar powder with a tadka. Both are pretty special and you should try them both. This one is closer to this Poritha Koottu with Tamarind.

Similar recipes include Amaranth Leaf Masiyal, Poritha Kuzhambu dishes and Poritha Kootu recipes. Try Plain Masiyal of Amaranth Leaves, Moar Kuzhambu, Lentil Balls in a Spicy Gravy, and Vatral Kuzhambu.

Some popular Indian Soups include Indian Potato and Tomato Soup, South Indian Cauliflower Soup, Two Gentle Mung Dal Soups, and A Light, Summery Tomato Soup.

But why not browse all of our Kuzhambu recipes, and all Indian Soups? Or explore our Amaranth dishes, and our complete Indian Recipe Collection. Or take some time to check out our easy Early Autumn dishes.

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Poritha Kuzhambu

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.

Similar recipes include Amaranth Leaves Coconut Kootu, Puli Keerai, Plain Masiyal of Amaranth Leaves, Beetroot Vathakuzhambu, Green Chilli Kuzhambu, Fenugreek Kuzhambu, Green Amaranth Soup with Tamarind, 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.

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Poritha Kuzhambu with Tamarind

Poritha Kuzhambu is a delicious dish defined by the addition of coconut and cumin seeds. Many of our recipes for this dish have been made without tamarind, but today’s recipe includes that wonderful, sour tang.

What makes Poritha Kuzhambu different from Sambar and Pitlay is its ground masala with coconut, cumin and urad dal (black gram dal). Some households use black pepper instead of cumin. Poritha Kuzhambu with Tamarind can be made with a medley of vegetables or a single one, often with the addition of a legume. Meenakshi Ammal always suggests using only one vegetable for Poritha Kuzhambu and a mixture of vegetables for Kootu. Although in this one, when listing the vegetables, she seems to relax that rule just for a moment for this recipe, suggesting that vegetables can be used in combination, but later instructions imply again that for Kuzhambu, one vegetable is best.

Another feature of Poritha Kuzhambu with Tamarind is that it often includes lentils and/or beans together with the traditional toor dal (red gram dal). We have made this with toor dal and chickpeas. Delicious!

This recipe is indeed one of Meenakshi Ammal’s from the first volume of Cook and See. This recipe is a tangle! Like the first ones in the book, for Sambar, this recipe definitely takes some detective work to untangle. Thoughts have been put down without logic and structure, so I have done my best to add sequence and process to the instructions. I do hope that you enjoy.

Similar recipes include Plain Masiyal of Amaranth Leaves, Simple Poritha Kuszhambu, and Ammal’s “Method Three” Poritha Kuzhambu. Also Green Chilli Kuzhambu, Fenugreek Kuzhambu and Race Kuzhambu.

Why not browse through the recipes of Meenakshi Ammal? They are here.

Then browse all of the Poritha Kuzhambu 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.

I would also suggest trying the Kootu recipes – these are very similar but have a thicker consistency.

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Ridged Gourd Masiyal | Peerkankai Masiyal

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 Elephant (Foot) Yam Masiyal, Poritha Kootu with Snake Gourd, Spinach with a Peppery Coconut Gravy, Poritha Kuzhambu with Tamarind, Elephant Yam Masiyal with Fenugreek Seeds, Brinjal Chidambaram Gothsu, 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.

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Amaranth Leaves Masiyal | Dal with Amaranth Leaves, Green Chillies and Cashews

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 Elephant (Foot) Yam Masiyal, Mango Kootu, Green Amaranth Soup with Tamarind, Poritha Kootu with Tamarind, Elephant Yam Masiyal with Fenugreek Seeds, Ridged Gourd MasiyalBrinjal Chidambaram Gothsu, 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”

Poritha Kootu with Simple Spices

Here is another Poritha Kootu – Mung Dal with vegetables – for a quick and delicious meal. This version is not spicy, very little spice is added, just chillies and cumin with coconut. It celebrates the taste and textures of the dal and the vegetables.

Sometimes Poritha Kootu is called a Lentil Vegetable Stew. It is a reasonable description, as it is thicker than Poritha Kuzhambu, and contains multiple vegetables rather than just one.

Are you after other Kootu recipes? Try Poritha Kootu with Snake Gourd, Spinach with a Peppery Coconut Gravy (Keerai Molag00tal), Poritha Kuzhambu with Tamarind, Poritha Kootu without Tamarind, and Poritha Kootu with Sambar Spices.

Or perhaps you prefer Mung Dal recipes. We recommend Amaranth Leaves Masiyal, Mung Dal with Cumin and Spinach, Gentle Mung Soup, and Mung Soup with Amaranth Greens.

You can find all of our Kootu recipes here, all of the Sambar and Kuzhambu recipes here, and all of our Mung recipes here. Our Indian Dishes are all here. Or simply explore our Early Autumn dishes.

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Poritha Kootu

We have been posting some Poritha Kootu recipes recently and (at least for a while) this is our last recipe for a Poritha Kootu that does not include tamarind. In the future we will post a few recipes that do contain tamarind, but for now our focus has been with those that don’t, as it is the most common way to make this dish.

This version uses toor dal for a change. Our previous recipes have used mung dal, but Meenakshi Ammal recommends toor dal for this one as it is a better fit for the flavours used.

Are you after other Kootu recipes? Try Brinjal Asadu, Poritha Kootu with Tamarind, Poritha Kootu with Simple Spices, Poritha Kootu without Tamarind, Poritha Kootu with Simple Spices and Poritha Kootu with Sambar Spices.

Are you after Sambar and Kuzhamu recipes? Try Moar Kuzhambu (with yoghurt), Fenugreek Kuzhambu, and Paruppu Urundai Kuzhambu (Lentil Balls in Spicy Gravy). Try these Sambar recipes: Classic Seasoned Sambar Version 1, Version 2, Version 3 and Version 4. You can also try a Buttermilk/Yoghurt Sambar.

Browse all of our Kootu recipes, all of the Sambar and Kuzhambu recipes, and all of our Toor Dal recipes. Our Indian Dishes are all here and our Indian Essentials are here. Or simply explore our Early Autumn dishes.

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Poritha Kootu | Recipe Without Tamarind

Mung dal has that immediate effect of making you feel good – supported, nourished, loved. Because of this quality – Miso Soup has it as well – dishes with Mung dal have become our go-to recipes after late nights and missed sleep, when work is far too busy and when there is disruption in our lives. Often it is a simple Mung Soup or Mung Dal, or Kitchari, all made in under 30 minutes, but today we make Poritha Kootu.

Kootu (Koottu, Kothsu) is a type of Kuzhambu, and is any vegetable combination with Mung Dal and freshly ground mild spices (but usually without sambar powder). Occasionally Toor Dal is used. Cumin is considered the defining spice for Kootu. Sometimes black pepper is used, but it seems fenugreek is never used. Kootu is a thicker dish than Sambar or Kuzhambu. You could say that Poritha Kuzhambu and Poritha Kootu are very similar, except that Poritha Kootu is made with Mung Dal, has more vegetables and is much thicker.

Many kootus are spiced with a coconut, cumin and green chillies paste but this recipe, from Meenakshi Ammal, uses red chillies in the paste. As usual, her recipe takes some unpicking as it a little maze-like. It always takes a bit of a detective work to unravel some of her recipes in Vol 1 of Cook and See. I feel like a sleuth as I work my way through her complex instructions.

Recipes for Kootu vary from region to region, town to town, household to household. Some places define Poritha Kootu by the inclusion of pepper and urad dal in its seasoning, which makes it a variation of Kootu. This is at odds with the way Meenakshi Ammal makes Poritha Kootu – her recipe does not include pepper.

I have used zucchini with other vegetables in this dish – zucchini is still a slightly exotic vegetable in India where it was only recently introduced. I have paired it with potatoes and drumstick. It’s kinda special, as the zucchini and drumsticks are home grown.

Similar recipes include Amaranth Leaves with Mung Dal, Puli Keerai, Ezhukari Kuzhambu (Pongal Kootu), Poritha Kuzhambu (3), Poritha Kootu with Tamarind, Poritha Kootu with Coconut Chilli Paste and Poritha Kuzhambu with Tamarind.

Or perhaps you prefer Mung Dal recipes. We recommend Mung Dal with Cumin and Spinach, Gentle Mung Soup, and Mung Soup with Amaranth Greens.

You can find all of our Sambar and Kuzhambu recipes here, and all of our Mung recipes here. Our Indian Dishes are all here. Or simply explore our Late Summer dishes.

Continue reading “Poritha Kootu | Recipe Without Tamarind”

Cabbage Baaji | Cabbage Kothsu

This is another great toor dal dish, how I love this lentil with its silky smooth texture. Meenakshi Ammal’s recipe is based on the recipe for Brinjal Chidambaram Gothsu, except that the eggplant is replaced with cabbage.

The cabbage gives the dish an entirely different flavour. While the eggplant has a smokiness about it that enhances the dish, and the flesh melts into the toor dal, the cabbage retains some texture and bite and a definable  taste of cabbage. But it is oh so good. The green chilli adds a lovely fresh heat.

Although this recipe is the same as the one for Brinjal Chidambaram Gothsu, it has a different name – Cabbage Baaji. Gothsu/Kothsu is made from eggplants only.

Are you looking for other Cabbage dishes? Try a Simple Cabbage Thoran, Lemak-Style Vegetables, and Kimchi.

You could also try these similar dishes – Beetroot Vathakuzhambu, Poritha Kootu with Snake Gourd, Brinjal Kothsu, Poritha Kootu with Coconut Chilli Paste, Poritha Kootu, Brinjal Chidambaram Gothsu, Pitlai, and Poritha Kuzhambu with Amaranth Leaves.

Or alternatively, check out all of our cabbage recipes, and all of Meenakshi Ammal’s dishes that we have made. All Indian recipes are here. You might like to browse Indian Essentials. Or take some time to explore our Mid Autumn collection of recipes.

Continue reading “Cabbage Baaji | Cabbage Kothsu”

Poritha Koottu with Sambar Powder

Kootu (Koottu) is a type of Kuzhambu, and contains a combination of vegetable combined with Mung Dal and freshly ground mild spices. Varieties of Kootu include Poritha Kootu and Kothsu (Gothsu).

Sometimes Kootu is called a Lentil Vegetable Stew. It certainly is thicker than Poritha Kuzhambu, with more vegetables. It is generally eaten with rice, without any need for an accompanying vegetable dish. You could say that Poritha Kuzhambu and Poritha Kootu are very similar, except that Poritha Kootu is made with Mung Dal rather than Toor Dal, has more vegetables and is much thicker than Kuzhambu.

This Kootu is slightly unusual. It uses a little Sambar Powder which is rarely used in Kootu. And although some Kootu recipes contain tamarind, this one does not.

Cumin is considered the defining spice for Kootu. Sometimes pepper is used. Many kootus are spiced with a coconut, cumin and green chillies paste but this recipe, from Meenakshi Ammal, varies that by using red chillies.

The dish is not spicy – very little spice is used. It celebrates the taste and textures of the dal and the vegetables. You will enjoy it. You can purchase your Sambar Powder at an Indian grocery, or better still, make your own.

As usual, Meenakshi Ammal’s recipe takes some unpicking as it does contradict itself. It always takes a bit of a detective work to unravel the recipes in Vol 1 of her 4 volume set of Cook and See.

Are you after similar recipes? Try Spinach with a Peppery Coconut Gravy (Keerai Molag00tal), Poritha KootuPoritha Kootu with Simple Spices, Drumsrick Leaves Sambar, Poritha Kootu without Tamarind, Brinjal Chidambaram Kothsu, and Pitlai.

Are you after Kuzhamu recipes? Try Moar Kuzhambu (with yoghurt), Fenugreek Kuzhambu, and Paruppu Urundai Kuzhambu (Lentil Balls in Spicy Gravy).

Or perhaps you prefer Mung Dal recipes. We recommend Mung Dal with Cumin and Spinach, Gentle Mung Soup, and Mung Soup with Amaranth Greens.

Or browse all of our Kootu, our Sambar and Kuzhambu recipes, and all of our Mung recipes. Our Indian Dishes are all here and our Indian Essentials here. Or simply explore our Early Autumn dishes.

Continue reading “Poritha Koottu with Sambar Powder”