Kadamba kootu or mixed vegetable stew,Sutta kathirkkai gotsu ,Parangikkaai paal kootu

Sutta kathirkkai gotsu or burnt brinjal stew is a popular South Indian dish that is commonly served with idli, dosa, or rice. Here's a simple recipe to make it:

Ingredients:

1 large brinjal (eggplant/aubergine)

1 onion, chopped

2-3 garlic cloves, minced

2-3 green chilies, chopped

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

A pinch of asafoetida (hing)

1 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon red chili powder (optional)

Salt to taste

1 tablespoon oil

Coriander leaves for garnishing

Instructions:

Roast the brinjal over a gas flame or on a hot griddle, turning it occasionally until the skin is charred and the flesh is soft. Allow it to cool, then peel off the skin and mash the flesh well.

In a pan, heat oil and add mustard seeds. Once the mustard seeds start spluttering, add cumin seeds, hing, and chopped onions. Saute until the onions turn translucent.

Add minced garlic and chopped green chilies. Saute for a few seconds until the garlic is fragrant.

Add turmeric powder, coriander powder, and red chili powder (if using). Mix well.

Add the mashed brinjal and salt to taste. Mix well and cook for a few minutes until the mixture thickens.

Add water as per the desired consistency and let the gotsu boil for a few minutes.

Garnish with coriander leaves and serve hot with idli, dosa, or rice.

Enjoy your delicious and flavorful sutta kathirkkai gotsu!

Parangikkaai paal kootu, also known as pumpkin stew in coconut milk, is a popular South Indian dish that is both nutritious and delicious. Here's a recipe for you to try:

Ingredients:

1 cup chopped pumpkin

1/2 cup moong dal (split green gram)

1 onion, finely chopped

2 green chilies, slit

1/4 tsp turmeric powder

Salt to taste

1 cup thick coconut milk

1 tsp oil

1 tsp mustard seeds

A few curry leaves

1 dried red chili

Instructions:

Wash the moong dal and soak it in water for 10 minutes.

In a pressure cooker, add the soaked moong dal, chopped pumpkin, finely chopped onions, slit green chilies, turmeric powder, salt, and 1.5 cups of water.

Pressure cook for 3-4 whistles or until the pumpkin and dal are soft and fully cooked.

Once the pressure is released, open the cooker and mash the pumpkin and dal well.

Add the thick coconut milk and mix well.

Heat a tsp of oil in a pan and add the mustard seeds. Once they splutter, add the curry leaves and dried red chili.

Pour this tempering over the pumpkin stew and mix well.

Serve hot with steamed rice or chapati.

Enjoy your delicious and creamy parangikkaai paal kootu!

Kadamba kootu or mixed vegetable stew is a popular South Indian dish that is made with a variety of vegetables cooked in a coconut-based gravy. Here's a simple recipe to make Kadamba kootu at home:

Ingredients:

1 cup mixed vegetables (carrots, beans, potatoes, peas, cauliflower, etc.), chopped

1/2 cup grated coconut

1 tsp cumin seeds

1 tsp mustard seeds

1/4 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp cumin powder

Salt, to taste

1 tbsp oil

1 tbsp urad dal

1 tbsp chana dal

1/4 tsp asafoetida

A few curry leaves

1-2 dried red chilies

2 cups water

Instructions:

In a blender, grind the grated coconut and cumin seeds to a fine paste.

Heat oil in a pan and add mustard seeds. Once they crackle, add urad dal, chana dal, asafoetida, curry leaves, and dried red chilies. Fry till the dals turn golden brown.

Add the mixed vegetables, turmeric powder, red chili powder, coriander powder, cumin powder, salt, and 2 cups of water. Mix well and let it cook for 10-15 minutes on medium heat, until the vegetables are cooked.

Add the coconut-cumin paste to the pan and stir well. Cook for another 2-3 minutes until the gravy thickens.

Switch off the heat and serve hot with rice or roti.

Enjoy your Kadamba kootu!