Vendaya Vathalkuzhambu and Pooshnikai Kootu

My website is ready for action. So, I took a 15 mts break and back to food blog again. Everytime I make some dishes,I always think of taking pictures and put it in the blog. Unfortunately, I didn't have time. Now, that is also favouring me :)
So am back with yummy recipes ...

What cooking today? Its getting hot here. So to reduce the heat , I did Vendaya Vathalkuzhambu( Methi leaves Vathalkuzhambu) and Pooshnikai Kootu(Ashgourd Kootu). QUite a combination.This ashgourd is also called winter melon and some facts are Ash gourd consists of substantial amount of moisture and a little amount of protein, fat, fiber and carbohydrates. Its mineral and vitamin contents are calcium, iron, phosphorus, thiamine, riboflavin, niacin and vitamin C. The seeds contain pale yellow oil.(According to HOme remedies website) and Ofcourse, no need to tell about Methi. Its very good for health.

Here is the recipe:

Vendaya Vathalkuzhambu(Methi leaves Vethakuzhambu):

Ingredients:

Big lemon-sized tamarind(puli)
1 spn Mustard seeds
1 spn Channa dal
1 spn Urad dal
1 spn Toor Dal
1/2 spn Vendayam(Fenugreek)
1 cup of Methi leaves( Vendaya leaves)
4-5 Methi seeds
4-5 Red Chillies
2 heep spn Sambar powder
6-7 Curry Leaves
5 Spoon Gingely Oil

Method:

* Take a kadai, Pour Gingely oil
** Add Mustaed Seeds
** Add Channa Dal
** Add Urad Dal
** Add Toor Dal
** Add Methi Seeds
** Add Red Chillies
** Add Vendaya leaves(Methi leaves)
and fry till it become light brown

* Then add the pulp of Tamarind Juice

* Add Sambar powder and Salt

*Let it boil for 15- 20 minutes till it become tight fluid.

* Simmer it on 5 minutes

*Yummy Methi leaves Vathakuzhambu Is ready

P.S : Shallots,Applam(Papad) can also be used




Pooshinikai kootu(Ashgourd Dal):

Ingredients:

Pooshnikai(ashgourd) 1/2 kilo.
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 Ashgourd/Pooshnikai,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)