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 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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Green Bean Kootu

There is a wide variety of vegetables that can be used in kootu dishes, and today we use a standard recipe with green or runner beans. Of course, it is delicious. It is the same as Brinjal Kootu but uses green beans. It is a variation suggested by Meenakshi Ammal in Vol 1 of Cook and See.

Similar recipes include Cluster Bean Kootu, Okra Tamarind 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 Green Bean dishes.  All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

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Bisi Bele Huriyanna | Bisi Bele Bath

Bisi Bele Bath, meaning hot lentil rice, is a much loved dish of the Karnataka and surrounding regions of South India. In some parts of Karnataka it is also known as Bisi bele huliyanna which means hot lentil sour rice. The dish usually includes a range of vegetables. “Huriyanna” is sometimes written as “Huliyanna”.

There are many modern versions of Bisi Bele Huliyanna. As the name suggests it has to be served hot. It tastes best when spices are seasoned in ghee and it is served as soon as it is cooked.

The rice and dal can be cooked together or separately. We have cooked them together today but added the rice after the dal has been cooking for some time. Cooked separately, it is a great way to use up left over cooked rice and/or toor dal, and makes it a very easy dish to prepare.

Similar dishes include Goan Bisibelebath, Punjabi Aamti Bhat, Eggplant with Toor Dal (Rasavangi), and Indian Dal Soup.

Browse all of our Bisibelebath recipes, Kitchari dishes, and all of our Rice recipes. Our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

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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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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 Cluster Bean Kootu, Okra Tamarind Kootu, and 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.

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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.

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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.

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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 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 Kootu with Chickpeas and 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. Recipes with Chickpeas include Chana Masala.

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.

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