Amaranth Plain Masiyal | Thandukkeerai – Araikkeerai Plain Masiyal

It is quite fun exploring the use of Amaranth Leaves in both Indian and Middle Eastern cooking. Right now we are focused on Indian uses (of course) but will explore the uses in Middle Eastern and other cuisines as long as our season of Amaranth lasts. Luckily the plants are self-sowing, so there will be another amaranth forest next year, no doubt.

This dish is another Masiyal with Amaranth Leaves – the third one we have made. 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. In Vol 1, and she includes 3 recipes for Amaranth leaves in the chapter on Aviyal.

Generally masiyal is made with toor dal but less commonly it is made without dal, as in this recipe. The  vegetables generally are mashed or finely chopped, and there are (generally) no ground or powdered spices, only seasoning with a few selected whole spices.

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 Ridged Gourd Masiyal, Sampangi Pitlai, Poritha Kootu, and Spinach Chutney.

Browse all of our Amaranth Leaf recipes and all of our Masiyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.

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Rasam with Curry Leaves – Perfect if you are Ailing or Recuperating (and for everyone else too)

Here is another Rasam to add to our series exploring the different types of Rasam. This one is another using lime juice for a tangy, digestion promoting, delicious dish. It is often prepared as a dish for people who are or have been ill – no tamarind, mustard seeds or chillies. Instead, curry leaves are sautéed in ghee and added to the rasam with coriander leaves.

There are four different ways of making Lime Rasam, according to the Queen of Tamil Food, Meenakshi Ammal. This is the fourth of her methods. The delight of providing multiple ways of making one dish is (if you love to explore the subtleties of flavour, as I do), you can make them side by side and examine their tastes.

We are pursuing the Rasams Chapter in Meenakshi Ammal’s books Cook and See as they are traditional Tamil recipes. Although we are not afraid to step away from the tree, going back to very traditional recipes (that can still be made in the modern kitchen) is an important way to get the hang of traditional as well as modern methods and flavour combinations. I hope you feel the same.

See all of the Lime Rasam dishes here.

Similar recipes include Mysore Rasam, Tulsi Rasam, and Pepper Rasam.

You might also be interested in the following articles:

Our simply explore all of our Rasam recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Summer recipes.

Continue reading “Rasam with Curry Leaves – Perfect if you are Ailing or Recuperating (and for everyone else too)”

Ezhukari Kuzhambu / Kootu | Seven Vegetables Kuzhambu | Pongal Kootu

This dish gets its name from the fact that it is prepared with 7 vegetables. It is a South Indian dish, actually a Tamil dish, which is often prepared on Thiruvathirai Day as a side dish for Thiruvadhira Kali (a sweet mung dal and rice dish made on this festival day). Although its name means seven vegetables, often nine, eleven, or even more are used! It is a blend of sweet, salty, tangy and spicy flavours that meld so well together, and is a perfect clean-out-the-fridge dish.

It is a dish that is also made on Thai Pongal, where it is called Pongal Kootu and as an accompaniment to Sakkarai Pongal. For this dish it is made thinner than for Thiruvathirai.

But you can also make this dish at any time – don’t keep it only for a festival dish. 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.

I love this dish cooked just with potatoes. It is divine. Today I made it with Colacasia, Chenai Yam, Cluster Beans, Pumpkin, Potato, Ridged Gourd, and Drumstick. Delicious!

Similar dishes include Poritha Kootu, Poritha Kootu with Simple Spices, and Moringa Leaf Dal.

Browse all of our recipes for Thai Pongal. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Ezhukari Kuzhambu / Kootu | Seven Vegetables Kuzhambu | Pongal Kootu”

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 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.

Continue reading “Elephant Yam Masiyal with Lime Juice”

Lime Rasam – easy with Rasam Powder

Today there is another Rasam to add to our series exploring the different types of Rasam. This one has a slight toor dal base, uses sambar powder, and uses lime juice for a tangy, digestion promoting, delicious dish. There are four different ways of making Lime Rasam, according to the Queen of Tamil Food, Meenakshi Ammal. This is the second of her methods.

We are pursuing the Rasams Chapter in Meenakshi Ammal’s books Cook and See as they are traditional Tamil recipes. Although we are not afraid to step away from the tree, going back to very traditional recipes (that can still be made in the modern kitchen) is an important way to get the hang of traditional as well as modern methods and flavour combinations. I hope you feel the same.

Similar recipes include Rasam with Curry Leaves, Mysore Rasam, Tulsi Rasam, and Pepper Rasam.

You might also be interested in the following articles:

Our simply explore all of our Rasam recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Early Summer recipes.

Continue reading “Lime Rasam – easy with Rasam Powder”

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.

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Mango Dal / Kootu

Mangoes are coming back into the local Asian shops – there have been green mangoes for a while, but recently the early sweet mangoes are appearing. We needed no further prompting to celebrate the long Australian Mango Season with mango dal.

All the flavour and taste of mango is in this kootu as tamarind is not added – it is full of natural flavours. You might think that it would be too sweet, but the spices mellow the sweetness. The recipe is meant for a sweetish mango, but a slightly sour one can be used as long as it is soft enough to melt into the dal. Our local shop will have sweet-sour mangoes later in the season. These would also work with this dal. Today I have made it with a very soft sweet one.

It is quite a simple dal with few spices, but that is the beauty of the South Indian style of cooking.  If you feel it is too sweet, add a little amchoor (to layer different mango flavours) or lime or lemon juice. I never find this is necessary, but it is an option if you prefer. I like with good chilli heat and slightly salty.

This is a very traditional Tamil recipe. It 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 traditional recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar dishes include Lemon Dal.

Browse all of our Mango dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

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Ridge Gourd Dal | Peerklankai Paruppu

Ridge Gourd is also known as Ribbed Gourd, and it makes a particularly lovely dal. It is a simple dal recipe that perfectly accompanies rice and roti. It is also very good with curd rice. This is a dish loved in Tamil Nadu.

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 dishes include Mango Kootu, Kerala Mung Dal, Ridge Gourd Masiyal,  and Poritha Kootu with Simple Spices.

Browse all of our Ridge Gourd dishes and all of our Dals. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Ridge Gourd Dal | Peerklankai Paruppu”

Cluster Bean Dal Kootu | Kothavarangai Paruppu Kootu

Cluster Beans are similar to green beans except smaller, flatter, crunchier, tougher, and slightly but nicely bitter in taste. They have quite a distinctive taste. In Australia it is rare to find them fresh, even though they are grown here. They must all be exported. But frozen cluster beans are common in any Indian grocery.

Cluster beans are also known as Gawar Ki Phalli or Gaur in Hindi and Marathi, and Kothavarangai in Tamil.

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 Ezhukari Kuzhambu (Pongal Kootu), Ridge Gourd Dal, Sambar, and Aviyal.

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

Continue reading “Cluster Bean Dal Kootu | Kothavarangai Paruppu Kootu”

Brinjal Asadu | Simple Eggplant Kootu

I am repeatedly saying that I love potatoes, and India has some of the best potato dishes in the world. I should have also mentioned that the same is true about eggplants. This particular eggplant dish is wonderful! Simply flavoured, it is also very quick and easy to make.

Kootu loosely means a thick vegetable dal in Tamil, and Asadu loosely translates to silly or someone indulging in bad-behaviour, or simple. This is a simple kootu, one that is only made with eggplants. It does not have many spices, just tamarind, turmeric, chillies and a tadka. You can say that it is behaving badly in the spice department due to its simplicity.

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 Brinjal Kootu, Baingan TamatarCluster Bean Kootu, Brinjal Kothsu with Tamarind, Brinjal Rasam, and Baingan ka Salam.

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

Continue reading “Brinjal Asadu | Simple Eggplant Kootu”