Wednesday, April 1, 2015

Mullangi Paruppu Kootu | Lentil Radish Dry Side Dish for Rice

With the Mega BM starting today in Spice your Life! I knew I might end up forgetting to post here. As I will not be doing the weekly posts, I decided I might as well make something for this space as well. Radish as such is not a very appealing vegetable, though it's very healthy. Until few years back we have not been using this vegetable in anything other than Sambar.

Even the first time we actually started liking this in sambar was when we gone to Coonoor and had the house cook, make Mullangi Sambar for us. The chill climate and the hot sambar made such a heavenly combination. After that this features normally as sambar, and later even stopped because of the smell it lets out during cooking.


Off late we started making stir fries, then as kootus. Then we even made a Radish chutney and it was amazing. We even make a stir fry that seem to be missing from my blogs. Today's recipe is a dal kootu or made with lentils and packs a high protein dish. The most appealing factor is that one wouldn't even know it is Radish in it.

I normally make this as dry side dish served with Sambar or dal. Or even pack it for office as side dish for rotis. Either ways this tastes so good.

Enjoy with your sambar or roti as side dish!
Mullangi Paruppu Kootu

Radish / Mullangi - 2 cups
Channa Dal - 3/4 cup
Toor Dal - 1/4 cup
Salt to taste
Mustard Seeds, Urad dal - 1 tsp
Curry leaves handful
Tomatoes - 1 medium
Green Chili - 1 
Red Chili - 1
Red Chili powder - 1/2 tsp
Grated Coconut - 2 tbsp

How to make Mullangi Paruppu Kootu

Wash and peel the radish, chop into 1/2 inch pieces, add enough water and pressure cook. Make sure you don't over cook it. Once the pressure falls down, drain the water and keep the vegetable aside.

Wash and soak the dals in enough water. 
Drain and use the water used for pressure cooking radish and in the same water add dals, pressure cook till soft. 
Now heat a kadai with oil, temper with mustard, urad dal, curry leaves, green chilies, dry red chilies. Saute till
Then add chopped tomatoes, add salt and red chili powder. Add the dried vegetables.Saute well.
Now add the cooked dals, combine well and add enough water or remaining water from boiled dals, and bring to boil. 
Finally add grated coconut and simmer for 5 mins.
Serve with rice or roti.

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Thursday, March 26, 2015

Cauliflower Curry ~ Side Dish for Roti | Lunch Box Series : LBS#79

For the final day under Bookmarked Recipes, I have a simple Cauliflower subzi. I love cauliflower, atleast to look at and enjoy how pretty it looks. Well true, most times when it is in season, that's what I seem to do. Buy big flowers and completely forget that it's lying around the fridge. When it is other months, I ardently think about ways I would cook with cauliflower and very religiously note down recipes that I would want to make during the season.

Only seasons come and go and my list will ever be growing longer and longer. And I won't be anywhere close to even attempting to do one recipe from my list. There was this other day when we had a huge flower and it was a non veg day of the week. While we were making Mutton Keema for the rest, I decided I would make some Cauliflower Subzi for Amma and myself. This particular Cauliflower is my favorite version and I made excess as I knew my colleagues like it.

Amma called up later, asking why I had cooked so much for her. She said she doesn't like cauliflower. I was surprised. I never realized she doesn't particularly like it. Somehow I hadn't taken that information very seriously. Anyway my colleagues loved it and I was again thinking I must make another version soon. Back home when I was telling Amma about the afternoon lunch, she suggested I make another version that she was talking about.

So after couple of days, this subzi was prepared for my lunch. This is no Onion, no garlic recipe and tastes great with rotis. Or even mild pulaos. The other subzi that's almost similar to this in texture is this Aloo Gobi Subzi, which tastes great with rotis too.

After a long time I am showcasing my actual lunch box. I have been taking rotis for my lunch and along with this cauliflower curry, I had chow chow channa dal kootu and curds.

Cauliflower Curry

Ingredients Needed:

Cauliflower florets - 2 cups
Oil for deep frying

Spice powder

Fennel Seeds - 1 tsp
Dry Ginger - 1"

Dry roast the spices and make a paste with water. Keep it aside.


For the gravy

Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 2 tsp
Tomato puree - 1 cup
Salt to taste
Turmeric powder a pinch

How to make curry

Wash and prep the florets. Soak in hot salted water and remove.

Dry pat and let it get dried completely.

Heat a kadai with just enough oil for deep frying, and deep fry the florets. Remove to a bowl and keep it aside.

Heat a non stick pan with oil, temper with mustard and cumin seeds. Then add the fennel and sonti paste and mix well. Add water and bring to boil. Now add the tomato puree and red chili powder along with salt and turmeric powder.

When it thickens a bit and the sauce gets cooked well, add the fried cauliflower and combine everything well.

Simmer till the curry gets cooked well and the cauliflower is nicely coated with masala.

Serve with rotis.


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