Venkaya thaal kootu (Onion leaves gravy)

Venkaya thaal kootu (Onion leaves gravy)

Ingredients:-
Vengaya thaal - 1 bunch (washed and chopped well)
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 3 tbsp (optional)
Sesame oil - 1 tsp

Preparation method:-
Boil water with turmeric, sambar powder and boil. Once it starts boiling add greens and cook till the greens are tender/cooked.
Now mash the cooked dhal and add to greens. Let this boil.
In a tawa add mustard seed (it should splutter), urad dhal (it should become golden brown), cumin seed (jeera will splutter). If you have thalikkum vadagam (which contains jeera, urad dhal, onion, mustard, etc) it can be used instead of above mentioned items.
Add this and grated coconut to boiling kootu and switch of. Onion leaves kootu can be taken with rice/chapati/roti.

Katharikai poondu poriyal (Brinjal/eggplant & Garlic dry curry)

Katharikai poondu poriyal (Brinjal/eggplant & Garlic dry curry) - preparation time 15 mins

Ingredients:-
Brinjal - 150 gms (small brinjal - remove the top green part and cut to small cubes)
Garlic pods - 10 or 15 (chopped to small cubes)
Turmeric powder - 1/4 tsp
Sambar powder or chili powder - 1/2 tbsp
Urad Dal - 1 tbsp
Mustard seed - 1/4 tsp
Sesame oil - 2 or 3 tbsp
Salt - to taste
Water - Required amount (to cook brinjal)

Preparation method:-
In a vessel add brinjal, garlic, turmeric, chili powder or sambar powder and little water. Cook till brinjal is tender & garlic is soft.
In a pan add oil, mustard, urad dal fry till the dal is golden brown and garnish the above curry. If you have thalikkum vadagam (will get in stores) you can roast in sesame oil and add to curry
You can take this with rice. If you add little sesame oil to rice and mix with curry it will be tasty. If health permits you can add ghee and take.