Spinach Kootu with Pepper

Ingredients

Spinach – 1 packet / 2 bundles

Dry red chilli – 3Nos.

Black Pepper seeds – 2 teaspoon

Tomato – 2 Nos.

Coconut scrapings – 1 cup

Cooked toor dhal – 1 cup (Medium consistency)

Tempering

Mustard – 1 teaspoon

Urad dhal – 1 teaspoon

Bengal gram dhal – 1 teaspoon

Asafoetida – pinch

Salt – to taste

Oil – 1 teaspoon

Method

a) Fine grind – coconut scrapings, red chilli, black pepper with little water.

b) Cut spinach into small pieces.

c) Keep a pan on medium flame, add spinach, tomato with little water and allow this to cook.

d) Add salt, asafoetida, ground masala and cooked toor dhal to spinach.

e) Allow this on flame for 5 mins until it loses raw smell.

f) In a separate pan, add tempering – mustard, urad dhal, Bengal gram dhal.

g) Add the tempering to the cooked spinach.

Spinach Kootu

Ingredients

Spinach – 1 packet / 2 bundles

Dry red chilli – 5 Nos.

Cumin seeds – 1 teaspoon

Coconut scrapings – 1 cup

Cooked toor dhal – 1 cup (Medium consistency)

Tempering

Mustard – 1 teaspoon

Urad dhal – 1 teaspoon

Bengal gram dhal – 1 teaspoon

Asafoetida – pinch

Salt – to taste

Oil – 1 teaspoon

Method

a) Fine grind – coconut scrapings, red chilli, cumin with little water.

b) Cut spinach into small pieces.

c) Keep a pan on medium flame, add spinach with little water and allow this to cook.

d) Add salt, asafoetida, ground masala and cooked toor dhal to spinach.

e) Allow this on flame for 5 mins until it loses raw smell.

f) In a separate pan, add tempering – mustard, urad dhal, Bengal gram dhal.

g) Add the tempering to the cooked spinach.

Spinach Sambar/Keerai Khozambu/Huli Soppu

Ingredients

Red/green Spinach – 1 packet / 2 bundles

Fenugreek leaves (Menthya soppu) – 1 packet / 1 bundle

Green chillies – 6 Nos.

Dry red chilli – 1 No.

Tamarind juice – 1 cup

Turmeric powder – 1 teaspoon

Cooked toor dhal – 1 cup (Medium consistency)

Tempering

Mustard – 1 teaspoon

Fenugreek – 1 teaspoon

Asafoetida – 1 teaspoon

Salt – to taste

Oil – 1 teaspoon

Method

a) Cut spinach & fenugreek leaves into small pieces.

b) Heat the oil in a pan on medium flame.

c) Add mustard, fenugreek & asafoetida with green chillies & red chillies.

d) Include spinach to the pan with little water. The pan should not be closed during this recipe.

e) After 5 mins/spinach is completely cooked, add salt, cooked dhal & turmeric powder. Allow this to boil for 5 mins.

f) Add tamarind juice to the pan.

g) Remove this from heat once the mixture takes to medium consistency.

Keerai Masiyal

Ingredients

Spinach – 1 packet or 2 bundles/ Collard greens(Arai keerai)/Dantu soppu (Red spinach)

Green chillies – 4 Nos.

Ripe tomatoes – 2 Nos.

Shallots – 10 Nos.

Mustard – 1 teaspoon

Asafoetida - to taste

Salt – to taste

Oil – 1 teaspoon

Method

a) Boil the spinach with green chillies, onion & tomatoes until it becomes soft to mash.

b) Heat oil in a pan, add mustard and the boiled mixture along with asafoetida.

c) Fry this for 2 mins on low flame until the mixture gains consistency.

Potato Gravy

Ingredients

Potato – ¼ Kg

Tomatoes – 2 Nos. (according to taste)

Onion – 5 Nos.

Curry leaves – few

Turmeric Powder – 1 teaspoon

Red chilli powder – 1 teaspoon

Bengal gram powder – 1 teaspoon (according to taste)

Green chillies – 5 Nos.

Mustard – 1 teaspoon

Salt – to taste

Oil – 1 tablespoon

Water – ½ cup

Method

a) Boil the potatoes without salt. Peel the skin and mash them.

b) Slice the onions and green chillies, length-wise.

c) Heat the oil in a pan, add mustard seeds.

d) As the mustard splits, add onion & green chillies. If tomatoes are considered during the recipe, do add them now.

e) Add ½ cup water once the onion is half cooked in the oil & bring it to boil.

f) Then add turmeric powder, red chilli powder salt, smashed potatoes to this mixture.

g) Add the Bengal gram powder, if considered in the recipe, with little water to bring it to a gravy consistency

Kadapa – Type II

Ingredients

Whole Green gram dhal – 1 cup

Shallots – 1 cup

Smashed boiled potatoes – 1 cup

Carrot (cut lengthwise), green peas – 1 cup

Tomato – 2 Nos. (according to taste)

To Grind:

Coconut scrapings – 1 cup

Green chillies – 5 Nos.

Poppy seeds (soaked in water) – 1 teaspoon

Tempering

Mustard – 1 teaspoon

Salt – to taste

Oil – 1 tablespoon

Curry leaves - few

Method

a) Soak the whole green gram dhal for 10 hours.

b) Grind the ingredients marked for grinding into fine paste.

c) Cook the whole green gram dhal with little water. Drain the dhal and separate the water and keep it aside. [Dhal can be

d) Heat the oil in pan, add the onions and fry until it becomes transparent.

e) Once the onion is cooked, add the remaining vegetables.

f) Add the drained water from the moong dhal to the pan with salt.

g) Once the mixture starts to boil, add the ground masala to this with curry leaves.

h) Leave it on flame until the raw smell fades away.

This can be served as a side dish for Idli, Dosa, chapatti, Aappam, Adai.

Kadapa – Type I

Ingredients

Moong dhal – 1 cup

Shallots – 1 cup

Smashed boiled potatoes – 1 cup

Carrot (cut lengthwise), green peas – 1 cup

To Grind:

Coriander leaves – ½ cup

Ginger – small piece

Tomato – 2 Nos. (according to taste)

Coconut scrapings – 1 cup

Green chillies – 5 Nos.

Tempering

Mustard – 1 teaspoon

Salt – to taste

Oil – 1 tablespoon

Water – ½ cup

Method

a) Fine grind all the items mentioned for grinding with little water. The ground masala should have paste consistency.

b) Heat the oil in a pan, add mustard.

c) Once the mustard starts to split, add onions and fry until it starts to become transparent.

d) To the above mixture, add & fry the moong dhal for few minutes and then pressure cook with 1 cup of water adding the remaining vegetables. Leave it on flame until 1 whistle.

e) As the cooker cools down, add the ground masala, salt and curry leaves and stir on flame for few mins.

This can be served as a side dish for Idli, Dosa, chapatti, Aappam, Adai.