Coconut and Pudina chutney (Thenkai pudina chutney)

Coconut and pudina chutney - Preparation time 10 mins.
Pudina is very good for health you can add to coconut and make a delicious chutney. This go well with dosai, idli and chapathi. Try it out.

Ingredients:-
Pudina leaves - 10
Coriander leaves - 2 tbsp
Grated coconut - 1 cup
Green chili - 2
Tamarind - 1/4 tsp
Salt - to taste
Roasted bengal gram (pottukadalai) - 1 tsp
Water - to grind
Mustard seed - 1/4 tsp
Split urad dal - 1/2 tsp
Sesame oil - 1/2 tsp

Preparation method:-
In a mixer add grated coconut, coriander leaves, pudina leaves, green chili, tamarind, salt, and  water . Grind these ingredients.
When it is almost done add the pottukadalai (roasted bengal gram) and grind to fine chutney. Transfer to serving bowl.
In a tawa heat oil, add mustard to splutter and roast urad dal to light brown. Garnish this on chutney.

Yellow Pumpkin sweet gravy (Manjal poosani/Parangikai paal kootu)

Manjal Parangikai paal kootu (Yellow Pumpkin & milk gravy) - Preparation time 15 mins
Usually I don't cook pumpkin varieties. Few days before dad brought us yellow pumpkin slice and gave/ I thought of trying out some recipe using pumpkin. My husband won't like it but, anyway i want to try it out. I don't like many sweet dishes but, i liked this one. You can try out once and see whether you like it. This might taste like sweet pachadi and very easy to make. Pumpkin is good for health rich in fibre and an anti-oxidant.

Ingredients:-
Pumpkin - Remove the skin and chop to small cubes one cup
Turmeric - 1/4 tsp
Salt - little
Sugar - 2 tbsp
Milk - 3 tbsp
Rice flour - 1 tsp
Water - to cook
Mustard seed - 1/4 tsp
Sesame oil - 1/4 tsp
Urad dhal - 1 tsp
Red chili - 2 to 3 (usually i don't like the seeds so i will remove the seeds and use only skin part)
Curry leaves - 10

Preparation method:-
Boil required amount of water with turmeric, pinch of salt. Add chopped yellow pumpkin cubes to boiling water and cook till it becomes soft. (Take care that you use only required amount of water i.e. the vegetable get immersed).
Now add the sugar, rice flour mixed with milk to the cooked pumpkin. The gravy will become thick. You transfer to the serving bowl.
In a tawa add oil, mustard to splutter, urad dhal to golden brown and transfer to the parangikai paal kootu.
Chop the curry leaves and garnish. This will be tasty. You can take this with rice or chapati or you can eat this as a dessert also. Enough eating :-)

Kathirikai & Palakottai kootu (Brinjal and jackfruit seed gravy)

Kathirikai & Palakottai kootu (Brinjal, jackfruit seed kootu) - Preparation time 20 mins
We will buy jack fruit and eat the delicious, sweet jack fruit and throw off the seed part. But the seed will be good when we roast and eat or cook with vegetables as kootu. Next time if you get jack fruit don't thrown the seed try this kootu.

Ingredients:-
Jackfruit seed - 6 crushed
Brinjal (Kathirikai) - 8
Sambar powder - 1 tbsp
Salt - to taste
Turmeric powder - 1/4 tsp
Toor dhal - pressure cooked 1 cup.
Mustard - 1/4 tsp
Urad dhal - 1 tsp
Cumin - 1/2 tsp
Water - to cook brinjal
Sesame oil - 1 tsp
Curry leave - 6 (chopped finely)

Preparation method:-
Pressure cook the jack fruit seed for 2 to 3 whistle (you can keep this when you cook white rice. don't worry it will be cooked well) and keep aside.
In a vessel add water, turmeric, sambar powder, salt and boil. Add the chopped brinjal cubes. When cooked half way add cooked jack fruit seed.
Once brinjal is cooked add mashed toor dhal and leave it to boil.
In a kadai add sesame oil, mustard to splutter, urad dhal to brown & cumin to splutter, curry leaves. Garnish the kootu and boil.Serve hot with white rice.

Keerai puli kadaiyal (Sour Green gravy)

Keerai puli kadaiyal (Sour green gravy for rice) - Preparation time 15 to 20 mins)
Many people love pulicha keerai gravy which we usually get in most of Andra hotels when we visit balaji temple. But in some places we don't get the pulicha keerai (greens with tamarind taste - Sorrel or gongura) in that case you can try this one. Surely you will love the taste.

Ingredients:-
Green - cleaned and chopped 2 cup (I tried out in 2 type - Mullai keerai & Arakeerai)
Green chili - 2
Roasted coriander powder - 1/2 tsp
Tamarind paste - 1 - 2 tbsp (if you want too sour you can take 2 tbsp)
Salt - to taste
Mustard seed - 1/4 tsp
Sesame oil - 2 tbsp
Water - to cook the green
1/2 Onion - chopped finely

Preparation method:-
Cook the greens with required amount of water, salt and green chili.
When keerai (green) is cooked add the tamarind paste. Cook till tamarind raw smell goes off.
Cool the cooked keerai. Grind in mixer to paste.
Heat a tawa add oil and mustard to splutter. Add chopped onion, little salt & coriander powder. Fry till onion is cooked.
To this add the grind keerai paste and mix well. Switch off the flame after 5 mins.
Delicious keerai puli kadaiyal is ready with available keerai. You don't miss the taste of gongura any more.
Try it out. It goes very well with white rice and roasted pappad.