Parupu Kolambhu

Parupu kolambhu- a must in every authentic Parakai meal!

Parupu kolambhu - a usual dhal gravy with an unusual twist with coconut paste.. I believe my native cooking cannot exist without coconuts! No need to worry on calories, really doesn't affect you when you have these cooking combinations.. Do try and enjoy!!!

Ingredients: 

For 2 people 

Moong dhal - 1 cup (dry roast in a pan for about 2min until raw smell goes before cooking)

To temper

Cooking oil - 1 tablespoon

Mustard seeds - 1tsp

Curry leaves few

Red chilly - 1

To grind

Jeera - 1tsp

Dry red chilli 3 or 4 per taste

Coconut - half a cup

A pinch turmeric

A pinch of Hing

Salt - per taste

How to Proceed:

• Pressure cook the moong dhal with sufficient water
• Put all the ingredients under to grind in a mixer and make it into a paste. It should be a mild coarse paste and not very smooth.
• Mash up the moong dhal once it is cooked with the back of the ladle.
• Add the ground mixture to this
• Bring this to boil and keep stirring occasionally
• Once it starts to boil up, turn off the stove
• In a Kadai, temper mustard seeds and curry leaves with one red chilli in a little oil 
• Add the tempering into the dhal gravy
• It is ready. Serve Hot

Notes:

Parupu kolambu- It goes best with a dollop of ghee and a murumuru crispy Papad. Usually, this is served first in every wedding meal. It is a loved dish at home. Kids just love the flavour!

Do try and let me know!

Mutaikose thovaram

Muttaikose Thovaram - Mildly spiced Cabbage with coconut , a great accompaniment with rice.

As a child, I really hated cabbage. I did not like the bland taste of Cabbage.. But today I often cook cabbage. This recipe was adapted from my MIL, the usual way of cooking in my native, Nagercoil. It did surprise my city friends too, just like how it surprised me.. Its a try worthy recipe.

This goes well with Sambhar rice or any south Indian gravy with rice.

Ingredients:

Cabbage - 2 cups, cut into thin strips
Fresh Coconut - 3 or 4 tbs
Jeera - 1 tsp
Green Chillies - 2 nos
Moong Dhal - 1 Tbsp
Mustard - 1 tsp

Curry leaves - 1 sprig

Salt to taste

Oil - to saute

Method:

To Grind:

In a small Mixer, grind together coconut, green chillies and Jeera. Do not add water while grinding and grind only until a coarse mixture is formed

To Proceed:

• Pressure cook the cabbage with 1/4 cups water for one whistle. (Instead, we can cook it on stove top also, but it will be more time consuming)
• In a kadai, saute moong dhal and mustard in oil until they splutter and add curry leaves, once it becomes crisp
• Now add the cooked cabbage from the cooker and cook until the water gets reduced. 
• Add the ground coconut mixture and fry a little until the raw smell goes.
• Serve hot.

Note:

Even after the food gets cold, its tasty, so its a perfect lunch box recipe.

You can Substitute cabbage with any vegetable like carrot, beans, broad beans etc..

Enjoy and do let me know how it worked for you!!!