Thakkali & pasiparippu Kootu (Tomato with mung dhal)

Thakkali & pasiparippu Kootu (Tomato with mung dhal)

I learned this recipe after my marriage. My husband love this kootu but, i hesitate to cook  in the beginning because i am not used to this dish. It will be a good side dish for chapathi, for rice. Very simple ingredients and easy to make. Thakkali kootu will be slightly tangy and spicy because of the nattu thakkali and sambhar powder.

Try it out.

Ingredients:-
Tomato - 2 (chop each tomato to 4 pieces).
Sambar powder - 1 tbsp
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Turmeric powder - ¼ tsp
Water - 1 cup
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Grated coconut - 1 tbsp
Salt to taste
Mung split dhal (pasiparuppu parupu) -50 gms

Preparation method:-
Boil the pasiparuppu along with water. The dhal should be cooked soft.

In a vessel boil water, turmeric powder,sambar powder and salt.

Add cut tomato pieces to the boiling water.

When tomato is cooked add cooked pasiparrupu and leave to boil.

In a tawa add oil, mustard, urad dhal and fry till mustard splutters & dhal is golden brown.

Finally add curry leaves along with freshly grated coconut for garnishing.
You can have this with chapati or rice.

Sepang Kizhangu poriyal (Taro dry curry)

Sepang Kizhangu poriyal (Taro dry curry) - preparation time 25 to 30 mins
This side dish goes well with more kuzhambu and curd rice.

Ingredients:-
Sepang kizhangu (Taro) - 10 nos
Red chili powder - ½ tsp you can add according to your spice level)
Urad dhal - 1 tsp
Bengal gram flour - 1 tbsp
Mustard - ¼ tsp
Small onion - 10 (finely chopped)
Curry leaves - 2 string(finely chopped)
Sesame oil - 3 or 4 tsp
Salt to taste

Preparation method:-
Boil the sepang kizhangu with skin in required amount of water, till it is quarter cooked. If it is cooked too soft it will be paste while you complete the curry. Make sure that sepang kizhangu is immersed well in water while cooking.
Once cooked, cool it and peel the skin. Chop it to small pieces (1 inch or ½ inch).
Mix chopped sepang kizhangu with chili powder, salt, bengal gram flour & little oil.
In a pan add oil, mustard seed, urad dhal and stir well till the dhal is golden brown.
Add finely chopped onion, curry leaves and fry till it is tender and cooked.
Now add the sepang kizhangu and stir occasionaly.
It will becoming slightly roasted and brown color.
This will be yummy along with rasam rice. Try it out.

Mung dhal gravy (Pasiparuppu dhal)

Mung dhal gravy (Pasiparuppu dhal) - preparation time 15 to 20 mins
Mung dhal is easy to digest and quick to make recipe.  This dhal makes body cool so try to add this dhal in your daily recipes. You can boil and add to your dry curry or make dhal as mentioned below or make sundal.

Ingredients:-
Tomato - 1 (chopped)
Onion - 1 (chopped)
Chili - 2
Ginger - 1 inch (finely chopped)
Coriander leaves - 4 (finely chopped)
Mustard - ¼ tsp
Urad dhal - 1 tsp
Turmeric - ¼ tsp
Salt - to taste
Mung split dhal - 100 gms

Preparation method:-
In a pan fry add oil, mustard, urad dhal, chili and roast.
Add tomato, onion, ginger, turmeric and cook till the onion and tomato is tender. Add little
water & salt.

Cook the dhal with required amount of water for 2 or 3 whistle in pressure cooker or in a vessel (as required).
It has to be soft when crushed using fingers.

To cooked onion & tomato add dhal mix.

Finally add chopped coriander leaves.
Serve this with rice or chapati. If you like you can take this with rice also.