Snakeguard kootu

Snake Guard- 2 cups (chopped available as dwarf or long snake guard)
Channa dhal- 2 tsp
moong dhal- 1/4 cup
coconut scrapping-2 tsp
jeera-1/2 tsp
green chilli- 2 nos
salt – to taste
oil-2 tsp
mustard-1/2 tsp
urad dhal- 1/2 tsp
curry leaves to garnish

Method:

1. Cook channa and moong dhal by adding water.When it is half cooked add the snake guard and cook well.
2. Grind coconut,jeera and chillies into a fine paste.
3. Once the dhal and snake guard is cooked add the grinded paste, salt and stir well.
4. Take a pan,add oil,mustard and urad dhal. Once mustard pops add it to the kootu and garnish with curry leaves.
A tasty dish ready to be served with rice and chappaties.

Ingredients:

Sliced: carrot, beans, chow-chow, plaintain, yam, potato, snake guard, drumstick – 4 cups
Grated coconut – 3 tsp
green chillies – 5
fresh curd -1 cup

Aviyal

jeera – 1/2 tsp
coconut oil – 2 tsp
mustard – 1 tsp
Salt -to taste
Curry leaves – to garnish

Method:

1. Cook all the sliced vegetables by adding little water.
2. Grind coconut, jeera and green chillies into fine paste by adding little water.
3. Now take a bowl, add all the cooked vegetables along with ground paste and salt and stir well(make sure you dont mash the vegetables while stirring)
4. After few mins, add fresh curd and turn off the stove.
5. Add one tsp coconut oil over the aviyal and mix well.
6. Take another pan, add oil and mustard and garnish over the aviyal along with curry leaves.

Coconut Chutney

Coconut scraped – 4 tsp
Fried gram – 3 tsp
Green chilli – 2-4 nos
oil – 1 tsp
mustard – 1/2 tsp
salt – to taste
urad dhal -1/2 tsp
curry leaves – to garnish
asfoetida – a pinch.
water

Method:

1. Take a mixie jar, add coconut, fried gram, green chilli, salt and make it into a thin paste by adding little water.
2. Now keep a pan, add oil, mustard, urad and curry leaves.
3. Add asafoetida after taking the pan from the flame and immediately garnish over the coconut chutney.

Ingredients:

Gram Flour – 1 cups
Rice flour – 2 cup
Salt – to taste
Red chilli powder – 1 tsp
Kesari Colour powder – a pinch
Water
Oil – to fry

Vegetables Sliced: Potato, Onion, Plaintain and brinjal

Method:

1. Take gram flour(Kadalai mavu) and rice flour and mix it with water to make into a loose paste.(Dont make it too watery or too thick)
2. Add salt, red chilli powder and kesari powder to get the desired colour.
3. Take the sliced vegetables and dip it in the flour mixture paste.
4. Make sure the paste covers the vegetable. Add it to the heating oil in frying pan and deep fry until it is fully cooked.

Ingredients:

Green Gram Masala

Green gram – 1 cup
tomato – 3
Onion – 2
Garlic – 5-7 pods
Oil – 2 tsp
Mustard – 1/2 tsp
Red chilli powder – 1 tsp
corriander powder -1 tsp
Garam masala powder – 1/2 tsp
Water – to cook
Salt -  to taste
Turmeric – a pinch

Method:

1. Wash and Soak the green gram in water for 3-4 hrs.
2. Prepare gravy by grinding 3 tomatoes, 1 onion and garlic.
3. Take a pan, add oil, mustard, 1 chopped onion and grinded tomato gravy.
4. Now add red chilli powder, turmeric, corriander powder, garam masala and salt.
5. Mix well and add green gram along with sufficient water to cook it.
6. Garnish with corriander leaves.