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Showing posts with label KOOTU VARIETIES. Show all posts
Showing posts with label KOOTU VARIETIES. Show all posts

Wednesday, May 8, 2013

Sorakai | Bottle Gourd Kootu | Post Natal Recipes!

I am back after a short break and a good news!

I am blessed with baby boy Sushanth.

This is one of dish I have been eating all these days and love the flavour. A post natal recipe, which is good for the health. It warms the body and Bottle gourd is good for producing breast milk.


Sorakkai/Bottle Gourd - 1/2 no(med)
Pasi paruppu/Split green gram - 1/2 cup
Pepper powder - 1 tblspn
Curry leaves - 2 sprigs
Ghee  - 1 tblspn
Mustard - 1/2 tspn
Hing - a pinch

Preparation Method

Wash, rinse and cook dal in pressure cooker for 3 whistles.
Chop the vegetable into small pieces.
Cook the vegetable with salt.
Add cooked dal, pepper powder, curry leaves and boil.
The consistency should not be too thick or thin.
Mix well once its done.

Season it with ghee, mustard and a pinch of hing.

Sorakkai kootu is ready to serve.

Serve with hot steamed rice and ghee.
Also with chapathis.

This can also be prepared with Chow chow and carrot.

Wednesday, November 9, 2011

Mathan Pachadi | Sweet Yellow Pumpkin | Authentic Kerala Recipe!

Mathan/ Sweet Yellow Pumpkin Pachadi is an authentic Kerala Recipe.

Mathan Sweet Yellow Pumpkin - 250gms
Tamarind water - 1 cup
Fresh grated coconut - 1/2 cup
Mustard - 1/2 tspn
Green chilli - 1 no(as per your taste)
Coconut oil - 1/2 tspn
Mustard - 1/2 tspn
Fenugreek seeds/Venthayam - 1/4 tspn
Dry red chilli - 1 no
Curry leaves - few

Preparation Method
Wash, deseed, remove skin and cut into cubes.
Heat a vessel, add the mathan, tamarind water, turmeric and salt. Let it cook.
Grind grated coconut, green chilli and mustard with little water to fine paste.(Can also add 1/4 tspn rice while grinding)
Once the pumpkin is cooked, add the paste and mix.
You can mash the pumpkin if you want and allow it to boil.
Season it with1/2 tspn coconut oil, mustard and fenugreek seeds/venthayam, 1 dry red chilli and curry leaves.

Mathan /Sweet Yellow Pumpkin Pachadi is ready is serve. This is a sidedish for Kootu rice. Click here for Kootu recipes.

Monday, August 15, 2011

Chowchow Kadale Paruppu Kootu!!!

Chow chow kadale paruppu kootu is a traditional authentic Kerala and Tamil Brahmin recipe. This is prepared for festivals and occastions. I prepared this for Avani Avittam Festival on Saturday. I have posted previously one more version of Chow chow kootu here.

Chow Chow/Chayote - 1 no
Kadale Paruppu/Channa Dal - 1/2 cup
Fresh Scraped coconut - 1/2 cup
Green chilli - 1 no(As per your taste)
Turmeric powder - 1/4 tspn

Coconut oil - 1 tspn
Mustard - 1/4 tspn
Urad dal - 1/2 tspn
Curry leaves - few

Preparation Method
Wash remove, skin, seed and chop into small pieces. (You can use the skin for Thogaiyal/Chutney here.)
Pressure cook chow chow, kadale paruppu with turmeric and a pinch of salt upto 3 whistles.
Grind coconut and green chilli to fine paste with very little water.
When the pressure cooker steam is gone. Mix the vegetable and the grounded mixture in a vessel, add salt, tumeric. Mix well and allow it to boil in low flame.It should be thick in consistency.
Season it with the above mentioned and off the stove.

Chow Chow Kootu is ready to serve in the platter as sidedish or mix it with hot steamed rice.

- You can also prepare this kootu with Pooshinikayi/White Pumpkin.
- You can use any cooking oil instead of coconut oil.

Tuesday, February 22, 2011

Vazhai Thandu/Banana Tree Stem Kootu

Vazhai Thandu/Banana Tree Stem is very good for health. Its raw juice is good for Kidney stones and for kidney related problems.

Vazhai Thandu/Banana Tree Stem - 1 no
Pasi Paruppu/Moong Dal/Split green gram - 1 cup (soaked in water for 1 hour)
Grated coconut - 1 cup
Green Chilli  3 nos (As per your taste)
Jeera/Cumin Seeds - 1 tspn
Black Peppercons - 4-5 nos(Optional)
Buttermilk - 1/2 cup
Water as required
A broken Wooden stick piece to stir and remove string like.

Coconut Oil or any cooking oil -2 tspns
Mustard - 1/2 tspn
Hing/Asafotida - a pinch
Curry leaves - few

Preparation Method
Remove 2-3 layers of the stem or till you get tender stem.
Wash cut Vazhai Thandu into round thin slices, in between you will be getting Naaru/ string like keep removing them.
Cut into small pieces.
In a bowl, add water and butter milk. Add the chopped pieces.
Take the broken wooden stick piece and keep mixing. You will see the naaru/strings coming keep removing them.
The tender ones can be cooked as it is.
In a wide kadai/wok, add the chopped vazhai thandu and paasi paruppu. Add water and cook well.
Grind coconut, jeera and green chilli to fine paste.
Mix it with the cooked vazhai thandu and boil it.
Add salt and season it with the above ingredients.

This is good combination for chapathi or steamed rice.

Tuesday, March 9, 2010

Keerai Kootu with Moong Dal

Keerai Kootu is a traditional recipe of Tamil Brahmin. You can use any type of greens. The Kootu which I posted before is also different from this.

Spinach/Greens - 1 bunch
Paasi Paruppu/Moong Dal - 1 cup
Fresh Grated Coconut - 1 cup
Dry Red Chilli - 3 nos (As per your taste)
Jeera/Cumin seeds - 1 tspn

For Seasoning/Tempering
Oil - 1 tspn
Mustard - 1/4 tspn
Urad Dal - 1/2 tspn
Dry Red chilli - 1no

Preparation Method

Wash and chop spinach into small pieces.
Cook Moong Dal in pressure cooker for 3 to 4 whistles with water.
Cook spinach in a vessel with salt and turmeric.
Grind Grated coconut, jeera and chilli to a fine paste.
Once spinach is well cooked(You will know by the colour) add grounded mixture and dal. Add salt if required.

Mix well and until it boils. If its too thick add little water while boiling.

Can also add 1/2 tspn of coconut oil.

Now season with above ingredients in a hot pan and add to the Keerai Kootu.

This is a good sidedish for Chapathis or also with plain rice.

This recipe is going off to Healing Foods Spinach by Divya event started by Siri.

Monday, March 23, 2009

Chowchow Carrot Kootu

Chowchow is also called Seemakathrika in tamil and Chayote in Spanish is been a routine vegetable in my house. So thought of this kootu with carrot. This combination learnt from my mother in law. Its apopular in Tamilnadu and Kerala.
Chowchow (medium size) - 1no
Carrot - 1 no
Toor dal - 3/4 cup
Grated coconut - 1 cup
Green chilli - 3 nos(as per ur taste)
Jeeragam(Cumin) - 1 tspn
Curry leaves - 1o nos
For seasoning
Oil - 1 tspn
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Coconut oil - 1 tspn
Preparation Method
Cook toor dal in pressure cooker and keep aside.
Wash and cut chowchow and carrot into small cubes.
In a vessel add this vegetables with little water, salt and turmeric allow it to cook.
Grind coconut, green chilli and jeeragam to a fine paste
Once chowchow and carrot is cooked add this mixture and allow it to boil.
Add curry leaves and salt.
Then add toor dal and mix well.
Season it with oil, mustard and urad dal.
Add coconut oil and mix well.

Delicious Chowchow kootu is ready to eat. This can be had with rice or chapathis.

Friday, February 6, 2009

Cabbage with Jackfruit seed Kootu

A different style of cabbage kootu with Jackfruit seeds tastes very delicious.

Cabbage - 1 no(medium)
Jackfruit seeds - 10 nos
Toor Dal - 1 cup
Grated Coconut - 2 cups
Dry red chilli - 4 nos
Cumin (Jeera) - 2 tspns
Curry leaves - 15nos
Turmeric - 1 pinch
Oil - 2 tspns
Mustard - 1 tspn
Urad dal - 1 tspn

Preparation Method
Cook toor dal in pressure cooker and keep separately.
Chop cabbage into small pieces.
Wash jackfruit seeds remove skin and cut into 2 pieces.
In a thick bottom vessel, add cabbage and jackfruit seeds add little water, turmeric and salt. Allow it to cook in low flame.
Grind grated coconut, dry red chilli and jeera.
Once cabbage is cooked add this grinded mixture and boil.
Then add toor dal,and curry leaves and boil
Season it with oil, mustard and urad dal.

Cabbage Kootu is ready. It can be served with rice or chapathi.

Wednesday, November 26, 2008



From my mom's kitchen


Keerai(spinach) chopped – 4 cups
Dhal – 1 cup
Red Chilli – 2 nos
Grated Coconut – 1 cup
Jeera – 2 tspns
Pepper – ½ tspn
Salt to taste

Preparation Method

Wash Keerai (spinach), rinse off thoroughly and drain in strainer.
Chop the Keerai (spinach) in small pieces
Cook Keerai (spinach)with water, salt and turmeric
Cook dhal and keep separately
Grind Red chilli, jeera, pepper and grated coconut in mixie into fine paste
Now mix with Keerai this paste and boil well. Keep stirring occasionally
Now add dhal and boil once
If reqd add little salt to taste

Serve hot with RICE OR CHAPATI.


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