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.

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

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.

Chutneys/Thogayals/Dips/Podis, Palakkad Iyer Recipes, South Indian, Vegan

Pumpkin Fiber Thogayal (Chutney)

This is a spicy chutney of sorts made with the insides of the pumpkin / intestines (for lack of a better word). All parts of the pumpkin including the peel and the seeds are nutritious. Instead of discarding the ribbon/strand-like insides of a pumpkin, use it to make thogayal. Slight sweetness of the pumpkin, flavor of the roasted urad dal, punch of the pepper and tanginess from the tamarind makes it a lovely dish. Use just enough coconut to add to the volume and careful not to overpower the pumpkin/urad dal taste. You may add the normal parts of the pumpkin also

Pumpkin intestines (ribbon like fibers) (or pumpkin pieces) – 2 cups
Urad dal (deskinned)/white lentils – 2 tbsp
Grated coconut – 2 tbsp
Peppercorns – 10-15
Dried red chili – 1-2
Tamarind – marble sized ball
Jaggery – 1/2 tsp
Cooking oil (coconut oil) – 1 tsp
Salt as needed

Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 1 cup

Cut the pumpkin and remove the inside strand-like fibrous part attached to the seeds. Be
careful to remove all the hard seeds. You may use the white tender ones.
In a kadai, pour a tsp oil, add urad dal, peppercorns, and dried red chilies and roast
until urad dal turns red in color. Remove the roasted ingredients and keep aside in a
plate to cool.
In the same kadai, add the pumpkin fibers and cook for about 5 minutes until the raw
smell goes and the pumpkin gets cooked. Add jaggery. Let this cool down a bit.
In the mixer, pulse the roasted urad dal, peppercorns, dried red chilies, and grated
coconut. Since the volume is less, you may have to do quick whips to powder them. Add
cooked pumpkin fibers, tamarind, and salt along with this and pulse to make a coarse
paste. Taste and adjust tamarind, salt, and pepper as per taste.
Tastes excellent when served along with hot rice and ghee.

Recipe Courtesy: Ramya Gopalakrishnan