Raw Banana Kootu/Vazhakkai Puli Kootu

This Vazhakkai Kootu is something different from Vazhakkai curry & Podimas. This tangy type of kootu which is made of lentils, plantain and spices. This Raw Banana kootu boil in lentils, tamarind water with jaggerry , sambar powder, add scraped coconut friend in coconut oil . It gives a great taste. You can serve it with Plain rice or accompanied by Mor Kuzhambu /rasam with papad.

Ingredients:

Green plantains, peeled and chopped-2

Tuvar dal cooked and mashed well-1 cup

Tamarind –small gooseberry size dissolved in water

Chana dal (bengal gram)- 3 tbsp

Turmeric powder-1/2 tsp

Sambhar Powder- 1 tsp

Rice flour- 1 tsp

Salt-as per taste

To temper:

 Mustard seeds – 1/2 tsp

 Urad dal – 1/2 tsp

 Channa dal – 1/2 tsp

Grated Coconut – 1 tbsp

 Hing – 1/4 tsp

Curry leaves – Few

Coconut oil – 1 tsp 

METHOD:

1.Pressure Cook the dhal and keep it aside.

2.Cut the raw banana into small cubes and allow it to cook with tamarind extract and 3 tbsp of channa dal, sambhar powder, turmeric Powder salt & required water.

3.When the mixture starts to boil add the smashed tuvardhal& small amount of jaggery.

4.Mix the rice flour in little water and add to the kootu to make it a thick consistency and let it boil for sometime

 5.In a separate pan add the oil and Temper the mustard seeds, urad & channa dal , hing and grated coconut. 

6.Roast the coconut well and add all the tempered items to the kootu.

 7.Finally add a tsp of coconut oil for additional flavor. Now the delicious puliita kootu is ready to serve.

  8.Mix with plain rice topped with ghee or serve as an accompaniment.

Milagu Kuzhambu (Black Peppercorns and Tamarind Gravy)

Milagu kuzhambu is a South Indian dish. Milagu is pepper in Tamil. Kuzhambu is something like a soup/stew. It be made and served when one is recovering from fever or if the weather is very cold. It is typically had with plain rice or with curd rice., It is very spicy tasty dish.

Ingredients
Black Pepper pods - 1 tsp;
Dried red chillie - 6
Urad dal - 1 tsp
Bengal gram  - 1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1 tsp
asafetida - 1/2 tsp
Tamarind - lemon sized
Oil-2 tsp
Salt - To taste
A few Curry leaves Manathakali vathal (Black Nightshade)or sundaikai vathal- 2 table spoons.
Method:

1.In a medium-sized heavy-bottomed container, heat some oil.
2. Toss the pepper, red chillies, bengal gram dal and the jeera into the container and fry for 2-3 minutes.
3.When they turn red, add curry leaves and fry a little. Add asafoetida to the container - it should sizzle.
4. Add the tamarind and some salt. Sprinkling water every now and then, grind until you have a paste that is smooth.
5. Back in the container, heat some oil. When hot, add 1 tsp mustard seeds and vathal.
6. Heat oil in a kadai and add the mustard seeds and allow it to splutter
7. Add the ground paste ,salt and a cup water and allow it to boil. and stir for 1-2 minutes.
8.Add enough water to the mix... Cover, simmer and cook till the raw smell of tamarind disappears.
9.Heat over slow fire and boil down until the content is semi-watery.or Until u get a thick kuzhambu.