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 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.

Continue reading “Brinjal Kootu | Eggplant Kootu”

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.

Continue reading “Mango Dal / Kootu”

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”

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.

Are you looking for Kuzhambu Recipes? Try 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.

Continue reading “Poritha Kuzhambu”

Poritha Kootu with Tamarind

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”

Brinjal Rasam | Eggplant Rasam | and Eggplant Rasam with Rosewater

Brinjal Rasam is a type of Mysore Rasam, but with eggplant added. It is a delightful combination – whether in sambar or Rasam, toor dal and eggplant are a match made in heaven. It is another recipe from Meenakshi Ammal’s Cook and See.

One of the interesting notes that Ammal Auntie makes in Mysore Rasam is that the addition of Rose petals (or rose water) to Mysore Rasam (the second method) brings out the flavour and provides a nice rose scent. She is right! If you are going to try this, best leave out the asafoetida. The rose water has a tang of its own, and it tames some of the rasam’s spiciness. The scent is certainly there and it is not unpleasant, as strange as it may seem. It does go well with the eggplant.

Continue reading “Brinjal Rasam | Eggplant Rasam | and Eggplant Rasam with Rosewater”

Poritha Kootu with Finely Diced Snake Gourd

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.

Similar recipes include Cluster Bean Kootu, Brinjal Asadu, Poritha Kootu, Poritha Kootu with Tamarind, Amaranth Leaves Masiyal, and Pitlai.

Browse all of our Kootu dishes and all of our Snake Gourd recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.

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

Continue reading “Poritha Kootu with Finely Diced Snake Gourd”

Keerai Molagootal | Spinach with a Peppery Coconut Gravy

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 Chilli Leaves with Peas, Mango Kootu, Ridge Gourd Dal, Cluster Bean Kootu, 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”