This is in continuation of my previous post.
Morukootan, Kootu curry, Payar thoran, thakkali (Tomato) thayir pachadi, dal (paruppu), ghee and curd
Vellarikkai, cubed - 1 1/2 cups
Grated coconut - 3/4 cup
Green chilli - 2 nos
Chana dal - 1 tblspn
Red chilli - 2 nos
Methi seeds - 1/4 tspn
Oil - 1 tspn
mustard seeds -1/2 tspn
curry leaves - few
methi seeds - 1/4 tspn
red chilly - 2 broken
Vellarikka is a kind of cucumber which is kept for Vishu kani. Wash and peel the skin of Vellarikkai. dice into 1/2 inch cubes. Cook on stove top or MW with enough water, salt and turmeric added, till fork tender.
Roast chana dal, red chilli and methi seeds in a teaspoon of oil till dal turns brown. Add methi seeds when dal starts browning else it might get burnt. Cool and grind along with grated coconut and green chillies. Add water to get a smooth paste.
Mix the ground paste in buttermilk / beaten yogurt. Stir the mix into the cooked veggies. Adjust the consistency by adding water. Check the salt and bring it a boil. Don't let it to rolling boil. Stop when it is foamy on the top. Season with mustard, red chillies, curry leaves and methi seeds.
Kootu curry is yam and ash gourd cooked along with chana dal, flavored with ground coconut and spices with a seasoning garnish of roasted coconut and the usual tempering ingredients. This is one of the items served as part of the sadhya/feast.
Ash gourd/elavan chopped into cubes - 1 1/2 Cups
Yam/Chena cubed = 1/2 cup
Chana dal - 1/4 cup
chilli powder - 1/2 tspn
turmeric - a big pinch
grated coconut - 1/2 cup
cumin/jeera - 1/2 tspn
Oil preferably coconut oil - 1 tblspn
Urad dal - 1 tspn
Cook the chopped ash gourd, yam and chana dal with turmeric and chilli powder added. I usually pressure cook for 2 whistles. Drain the excess water. If pressure cooked,be gentle when u mix the veggies else it will turn mushy. Add salt and cook for 5 minutes for the veggies to soak in the salt. I don't add salt while pressure cooking since yam might not get cooked properly.
Ground grated coconut and cumin seeds to a coarse paste. Don't add water. If required sprinkle few drops of water. Stir in in the ground paste and check the salt. I always add salt in two stages. Cook for few minutes, till it turns dry. Do the seasoning and fry till coconut is brown. Pour the seasoning over the curry.
Payar thoran (chowpeas stir fry)
Cowpeas - 250 gms
Turmeric - a pinch
Grated coconut -1 tblspn
Green chilly - 2nos
Oil, Mustard,Red chilly,Urad dal
Wash and trim the edges of the cowpeas. Finely chop them. Add salt and turmeric. Sprinkle some water. Microwave for 7 minutes. Alternatively, you can cook on stove top too.Coarsely grind the coconut and green chilly with out adding water. Stir in the ground coconut and cook for a minute. Season with mustard, urad dal and broken red chilly and mix into the cooked cowpeas.
Thakkali (Tomatoe) Thayir pachadi
Medium sized tomato- 1
curd - 1 cup
Grated coconut - 2 tblspn
Green chilly - 1 nos
mustard seeds - 1/2 tspn
Finely chop the tomatoes. Heat a kadai. Do the seasoning, add the chopped tomatoes. Stir fry. Grind the coconut, green chilly and mustard seeds together with little water. Mix in the fried tomatoes and ground paste into the beaten curd. Add salt just before you serve. Else salt will release water and make the pachadi thinner.
I will just outline the order in which the menu is to be served on leaf with the items I made for the day.
1) Little of Payasam/kheer is served on the bottom right.
2) the vetables are served on the upper part of the leaf, starting from the
right.Pachadi, Curry, and thoran (These are the three I have served)
3) Dal along the middle of the leaf to the right of payasam (Tuvar dhal is cooked and mashed with little salt added. )
4) Uppittu/Vadai on the left end of the leaf
5) Rice followed by ghee/clarified butter.
6) Finally morkootan.