Capsicum poricha kootu/ Capsicum kootu

     Capsicum lowers the blood pressure by breaking down cholesterol buildup. Kootu is good blend of vegetables and protein as it has higher lentil content than typical sambhar.

Serves up to 4 people
Preparation time:35 minutes

Ingredients:

2 green bell pepper/ capsicum
1 chopped onion 
1 tsp of sambhar powder
1/2 cup of toor dhal
1/2 cup of bengal gram dhal 
1/4 tsp of turmeric
1/4 tsp of mustard
pinch of asafoetida
1/4 tsp of urad dhal 
1 tbsp of oil
salt as required


For grinding:


1 tsp of black pepper     
1 red chillies
1 tsp of cumin seeds 


Preparation:

1.Pressure cook toor dhal and Bengal gram dhal with 1/4 tsp of turmeric and 3 cups of water.
2.Grind the cumin seeds, black pepper and red chilly in to a coarse powder.
3. Heat oil in the pan and add mustard, urad dhal and asafoetida. As the mustard crackles, add onion and capsicum. Saute for 2 minutes.
4.Add sambhar powder and salt. Close the lid. Capsicum cooks very fast. So once the vegetable is soft, add the cooked dhal and ground powder. Stir well.
5.Cook for another 5 minutes. Capsicum poricha kootu is ready. Serve with rice and ghee.

Ginger chutney/ Inji thogaiyal

   Ginger is one of the key ingredients in Indian cooking. It has several medicinal values - mainly aids in digestion and has a prominent place in Ayurvedic medicine.  In this recipe, I have made a chutney which can be used as a side for idly as well as rice.

  

Ingredients: 

3 tbsp of chopped ginger

2 coconut pieces

1/2 cup of urad dhal 
2 red dried chillies

raisin sized tamarind
pinch of asafoetida

1 tsp of oil

salt as required 

Preparation:

1. Heat oil in the pan and add urad dhal. Saute in medium flame, till it turns golden brown.Transfer to a plate and allow them to cool.

2.Grind the coconut, urad dhal, red chillies, tamarind, salt and ginger with very little water in to a little coarse paste and thick consistency.
3.Ginger chutney is ready. Serve with rice and little ghee/ sesame oil.

Snake gourd curry/puttu/podalangai porial

  Podalangai (snake gourd) is a tropical vine with a strikingly long fruit. The vegetable has a distinct mild flavor and can be made in several dishes. This is one of the common recipes of this vegetable in South Indian cuisine.

Serves up to 2 persons
Preparation time:15-20 minutes

Ingredients:

1 snake gourd
2 tbsp of coarsely powdered roasted gram
5 pearl onions
2 red chillies
pinch of turmeric 
1/2 tsp of sambhar powder
1/4 tsp of mustard
1/4 tsp of urad dhal
8 curry leaves
pinch of asafoetida
1 tbsp of oil
salt as required


Preparation:

1. Chop the snake gourd and onion in to small pieces.

2.In the preheated pan, add oil.  Once the oil is heated, add mustard and urad dhal, saute for a minute. Add curry leaves, as the mustard sputters add chopped onion. Saute for another minute.

2. Once the onion turns golden brown add the snake gourd, dried red chillies and salt. Saute well, then add the turmeric and sambhar powder along with 1/4 cup of water.

3.Close the lid. As the water evaporates, add roasted gram and 1 tsp of oil. Saute for 5 minutes in low flame.

4.Snake gourd puttu is ready.