Kootu is a staple in every tamilian home, is a combination cooked lentil with vegetables, made in variety of ways. Depending on the consistency its termed as poricha kuzhambu or kootu, the thicker version is often termed as kootu and served as a side for rice along with puli / kara kuzhambu. Kootu can be made plain using just the…
Kale is one tough leafy vegetable with woodsy stalks and chewy leaves similar to Murungai Keerai, leaving us with few recipe options. Cooking this with lentils was considerably easy for intake with minimal effort. Tried this with Bengal gram, following traditional kootu preparation and had no problem with picky eaters. Fresh kale (green or purple) belong to the Wild cabbage / Broccoli family, rich in anti-oxidants with high nutrition content. These type of veggies usually get a red carpet welcome in my kitchen and will be honoured with lentil studded crown.
Snake gourd cooked with moong dhal, a speciality dish from Tamil Nadu often served with rice.