Dals/OzhichuKootaan/Saaru, Everyday Simple Recipes, Kerala Recipes, Side Dishes

Colocasia Stem Subzi (Chembu Thandu Koottan)

A thick side dish for rice or roti made of colocasia stems, pumpkin, and cow peas. This is one of those rare Kerala dishes without coconut. This is a dish with thick gravy . Colocasia plants, just like coconut and banana plants/trees are commonly found in a Kerala backyard. Dishes using colocasia stem and leaves are very common in the village. These recipes are now getting forgotten due to unavailability of ingredients and people forgetting these age old recipes.

Peel colocasia stemIngredients:
Colocasia stems (peeled and diced) – 2 cups
Pumpkin (peeled and diced) – 1 cup
Cow peas (boiled) – 1/4 cup
Tomato – 2 (or else substitute with thick tamarind juice 1 tsp
Red chili powder – 1 tsp (adjust to taste)
Turmeric powder – 1/4 tsp
Curry leaves – 1 sprig
Shallots – 4-5
Coconut oil – 1 tsp
Whole dry red chili – 1
Salt to taste

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves 3

Method:
Pressure cook the cow peas separately in some water and keep it aside. Be careful that they do not get mashed. Peel the skin from colocasia stem and dice into cubes. The colocasia stem pieces shrinks to 1/4th size when cooked. So you may cut in one-inch sized cubes. Peel and dice pumpkins (you may choose to add the skin also if the pumpkin is organic and good quality). In a thick bottomed pan, cook diced colocasia stems and pumpkin pieces with turmeric powder and just a sprinkle of water. Colocasia stems are a little watery so once heated, they would release some water. Check every few minutes and add water if you think it is needed. When the colocasia stems and pumpkin pieces get cooked, add the tomato pieces and boiled cow peas. You may add thick tamarind extract instead of tomato. Some colocasia stems tend to itch. Hence, it is important to add either tamarind extract or tomato. Add chili powder and salt to taste. While this is getting cooked, peel and chop the shallots finely. Heat oil in a small pan and add the chopped shallots and roast them until golden brown. Add curry leaves and the whole dry red chili also. Mix with the cooked vegetables. Taste and adjust salt.

Dals/OzhichuKootaan/Saaru, Everyday Simple Recipes, Palakkad Iyer Recipes, Vegan

Mixed Vegetables and Lentils Curry

A simple and easy to make dal and vegetables curry that can be easily cooked and is nutritious too. Sometimes you are so tired of the sambar, rasam, and all the spicy curries and crave for simple and mild dishes, or on days that I am super busy and cannot bother to make two different things, I go for this one. Goes well with rice as well as roti. It is very similar to the koottu curry that is a part of the Kerala sadya, but much more simpler.

Ingredients:
Ash gourd/kumbalanga – 100 gm
Ripe Pumpkin/mathan – 100 gm
Elephant yam/chena – 50 gm
Raw banana/kaya (optional) – 100 gm
Tur dal / Split pigeon peas – 1/2 cup / 50 gm
Turmeric powder – 1/4 tsp
Water as needed
Salt as needed

For grinding:
Grated coconut – 1/2 cup
Jeera – 1/2 tsp
Black peppercorns – 1/2 tsp or Green chilies – 3
Water as needed

For tempering
Coconut oil – 1 tsp
Curry leaves – 1 sprig

Preparation Time: 15 mins
Cooking Time: 30 mins
Serves: 4-5

Method:
Remove the peels of the vegetables, wash and clean them, and cut into small cubes.
Wash the tur dal 2-3 times in water.
Pressure cook the tur dal and cut vegetables along with a cup of water and 1/4 tsp turmeric powder and the required amount of salt. 1-2 whistles would do.
Meanwhile, grind the grated coconut, jeera, black peppercorns along with few tbsp of water that is required to grind the mixture well. You may use green chilies instead of black peppercorns. Make a smooth paste and set aside.
After opening the pressure cooker lid and ensuring that the vegetables and dal and are cooked well, add the ground coconut, jeera and pepper mixture to the cooked vegetables and dal. Mix well well and bring to boil. Adjust salt if required.
When the dal and vegetables and coconut mixture bubbles well, turn off the fire, add a teaspoon of coconut oil for flavor and add a sprig of curry leaves. Aromatic and flavorful dal and vegetables is ready.