Kothamalli Podi / Spiced Cilantro Powder ~ Day 149

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Preparation time: 10 minutes + drying time

Cooking time: 10 minutes

Yields:  1 to 1 and 1/2 cups

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Ingredients:

• Fresh kothamalli / Cilantro - 3 cups, separated from the stem
• Whole white urad dal - 1/2 cup
• Chana dal - 1/4 cup
• Dried red chilies - 8 to 10 or to taste
• Asafoetida - 1/2 tsp
• Tamarind - a small marble sized
• Sesame oil - 2 tsp
• Salt - to taste

Method:

1. Wash the cilantro leaves thoroughly and drain the water completely.  I used the salad spinner to remove excess water.  Once drained, spread the cilantro on a clean kitchen towel and let it dry for 5 to 6 hours or overnight.  The leaves should be completely dry to the touch.  Collect the leaves and set aside.
2. Roast the dals, red chilies, and tamarind in a cast iron skillet, with 2 tsp oil, on a low flame,  until golden brown.  Remove from the heat and mix in the asafoetida.  Transfer it to a bowl and let it cool completely.  In the same skillet, saute the coriander leaves for 2 minutes.  Let it cool.
3. Grind the roasted ingredients in a blender along with salt to a coarse powder.  Add the dried cilantro leaves and pulse until well blended.  Cool completely.  Store in an airtight container. 
4. To serve:  Mix with steamed rice topped with ghee or sesame oil.

Cabbage Kootu ~ Day 148

Kootu is a comforting and healthy dish, where vegetables and dal cooked in freshly ground spices. You can make Kootu with any kind of vegetable and with some variation to the ground mixture.  This simple and delicious kootu goes well with rice and rasam or even with chapati.

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Cabbage - 3 cups, chopped into medium chunks
• Split moong dal - 1/2 cup, soaked for 15 minutes
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Coconut Oil - 2 tsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Curry leaves - few, torn

To grind:

• Freshly grated coconut - 1/4 cup
• Green chilies - 5
• Black peppercorns - 1 tsp
• Cumin seeds - 3/4 tsp
• Ginger - 1-inch piece

Method:

1. Place the cabbage, soaked dal, and turmeric powder in a pressure pan or stainless steel vessel.  Add water to cover the vegetable, about 2 cups.  Pressure cook for 2 to 3 whistles.  Keeping for more than 3 whistles will result in a mushy vegetable.  
2. Meanwhile, place the ingredients in the to grind list in a blender and grind into a coarse paste.
3. Once the pressure goes down, open the cooker and add the ground paste along with salt.  Give it a stir and cook for 2 minutes on low heat.
4. Heat oil in a small skillet.  Splutter mustard seeds.  Add urad dal and cumin seeds.  Fry until the dal turns golden brown.  Add the asafoetida and curry leaves.  Remove from the heat and pour over the kootu.  Mix well. 
5. Serve with steamed rice or chapati.

Aval Mixture / Poha Chivda ~ Day 147

A sweet and spicy Aval/Poha snack, that is low in fat, and can be made in a jiffy.  This crunchy, delicious mixture is great to munch with a cup of evening coffee or tea.  

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Preparation time: 5 minutes

Cooking time: 7 minutes

Serves: 4

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Ingredients:

• Aval / Poha / Flattened rice (thin variety) - 2 cups
• Coconut oil - 2 tbsp
• Mustard seeds - 1 tsp
• Raw peanuts - 1/2 cup
• Roasted gram dal / pottukadalai - 1/4 cup
• Broken Cashews - 2 tbsp
• Raisins - 2 tbsp
• Dried coconut chips - 2 tbsp
• Curry leaves - 8
• Sugar - 2 tsp
• Asafoetida - a generous pinch
• Red chili powder - 1 tsp or to taste
• Turmeric powder - 1/2 tsp
• Pomegranate powder / anardana - 1 tsp
• Salt - to taste

Method:

1. In a large skillet, dry roast the aval/poha, over low heat for 2 minutes.  Transfer it to a bowl.
2. Wipe the skillet and heat the oil.  Splutter mustard seeds.  Add the peanut and fry for 30 seconds over medium-low heat.
3. Add the roasted gram dal, cashews, and raisins and fry for 30 seconds.  Add the dried coconut chips and curry leaves.  Fry for 15 seconds.
4. Reduce the heat to low and add the sugar, asafoetida, red chili powder, turmeric powder, pomegranate powder, and salt.  Saute for 10 seconds and add the aval/poha.  Mix thoroughly to coat the spices.
5. Let it cool and store in an airtight container.