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.

Bachelor-friendly, Dals/OzhichuKootaan/Saaru, Everyday Simple Recipes, Kerala Recipes, Vegan

Mulaku Varutha Puli (Chilies and Shallots in Tamarind Water)

Every region has a few dishes that involves just rustling up some basic stuff together to get by on a lazy or difficult day. These dishes are never made for guests as they are considered too simple, minimalistic, and not grand enough to be served to guests. Palakkad has it’s own set of such dishes – Chembu thandu curry, moloshyam / molagoottal, vattikkal, pachadis, and the list goes on. Mulaku varutha puli is one such and a family favorite. On days when amma makes this, we run out of steamed rice because everyone tends to overeat. It is nothing but some chilies and shallots cooked in diluted tamarind water. The title sounds very grand like the accented Mulligatawny soup coined by Britishers. It is actually quite similar to a clear sour soup. So here is how.

Ingredients:
Green chilies – 2-3
Shallots – 4-5
Tamarind – a lemon sized ball
Jaggery – 1/2 tsp
Mustard seeds – 1/2 tsp
Oil – 1/2 tsp
Curry leaves – 1 sprig
Water as needed
Salt as needed

Preparation Time: 5 mins
Cooking Time: 7 mins

Method:
Soak the tamarind in warm water and extract the juice. Discard the pulp. Keep the tamarind water aside.
Slit the green chilies. Peel the shallots and chop finely. Keep aside.
In a wok, add oil and mustard seeds. When mustard seeds splutter, add slit green chilies, finely chopped shallots, and curry leaves.
Saute the chilies and shallots in oil for about 2 mins.
Add the diluted tamarind water into the fried green chilies and shallots.
Add salt as needed and bring to boil.
Add jaggery and stir.
Taste and adjust the amount of water and salt.

Sour and tasty mulaku varutha puli is ready to be served with steamed hot rice.

Notes: It is important to add jaggery as it balances the tart of the tamarind and gives it a wonderful taste without making the dish sweet.