Kalyana Kootu- Snakegourd Lentil curry

What? Kalyana kootu..Yes that is how Podalangai(Snakegourd) Kootu called as Kalyana Kootu.I think the reason behind this might be usgae of both Channa Dal and Moong dal, the name has arrived. Not only that, they use this sidedish in most of the Iyer's weddings. So, the name is. Whatever the reasons, it is easily done at home without using Big Kadais like weddings. You can just have it with plain rice with ghee or use Thogaiyals, Parupu podi Rice and have it along with it.

Here is the recipe:

Ingredients:

Podalangai/Snakegourd- 1/2 kilo. or Just 3 small ones
Moon dal - 1/2 cup
Channa Dal- 1/4 cup

To Grind:

Coconut- 1/4 cup
Green chillies- 2 big
Jeera - 2 tsp
Ginger- a small piece
Coriander leaves (Optional)- A few. By adding this, the color of the dish turns green . Looks good and tastes more good.

Tempering:

Mustard- 1 tsp
Urad dal- 1 tsp
Curry leaves n Corainder leaves
Asafoetida- 1tsp

Method:

1) In a cooker, keep Podalangai,Moong dal, Channa dal for about 2 or 3 whistles .Just similar to keeping rice.
2)While doing so, grind the coconut, ginger, green chillies, Jeera and keep it ready.
3) After the dal/Kootu is ready, In a kadai with Oil add Mustard and wait till it splutters. Add urad dal and wait till it turns brown.Add Asafoetida and Curry leaves.
4)Pour the Dal and let it boil for about 5-8 mts. After that add the grinded stuff and let it boil for another 8 minutes.

Atlast Garnish with Lots of Coriander leaves.( If you have added the coriander leave while grinding, no need to garnish later)

Try it and let me know.

Its just Mysore Rasam- Momlicious Recipe

Never been to Mysore. Here it is , I am bringing you one of the flavours of Mysore in Rasam which is called Mysore Rasam. I really dint know the reason why it is called Mysore rasam, but i bet it tastes yummy and great .The process is same like other rasams but tastes different. Confusing...

I have got a perfect name for it. Since, this rasam is my mom's speciality, I would call this Momlicious.Okay..Let me give you the recipe.

Ingredients:

Tamarind- Size of a lemon
Tomato- 2 small or 1 big
Turmeric powder- 1 small tsp
Ginger grated -1 tsp
Sea salt- 1 tsp
Perungayam/Asafoetida- 1 tsp
Cooked toor dal - 1/4 cup

To grind in to paste:

Coconut- 1tsp
Daniya/Coriander seeds- 1tsp
Long Red chillies/Milagaivathal - 1 or 2 (According to your spicyness)
Milagu/Pepper- 1tsp
Vendayam/Fenugreek seeds- 1tsp


Tempering:

Mustard - 1 tsp
Jeera- 1tsp
Coriander and curry leaves

Method:

1) In a pressure cooker, cook toor dal and keep it ready.
2) In a small vessel or rasam pathiram( as we keep separate vesselss for everything),Take tamarind pulp ,chopped tomatoes,Curry leaves,Turmeric powder,Sea Salt and Asafoetida and let it boil for about 15 mts or till it reduces in to half.
3) Mix the paste which you have grinded along with the toor dal and add some more water (1cup) to it. Pour in to the rasam pathiram.
4) Just see to it, when you start seeing the before-boil-stage to boil-stage. you must switch off the rasam. Rasam should never boil when Toor dal/Parupu thani is added.
5)Temper it with mustard and jeera and garnish with coriander and curry leaves.

Thats-it. Mysore rasam is done and nicely tasted with Hot rice with 1 spoon of ghee on it. You can have just with Pappad/Apalam.