Methi corn tomato subzi

Fresh corn is available in market now. When fresh, the corn is very tender and sweet to taste. Due to the COVID situation, there is a lot of awareness about eating the right kind of food! Fresh green vegetables supply a lot of fibre and other nutrients. 

To the methi and corn, add some diced tomatoes and you get a very attractive subzi with the Tricolour of our Indian Flag! 

This time my recipe is with tomato, corn and methi leaves! Celebrating Indian Independence Day!!

If methi leaves are not available, you may use any other green leafy vegetable like palak. 

                                     

                                     

                                     

                                            

                  

                           

                                 

 Ingredients:

• 1 bunch fresh or frozen methi leaves ( Fenugreek)
• 1 cup fresh sweet corn
• 2 medium tomatoes, diced
• 1 large onion
• 3 Teaspoons oil
• 1 Teaspoon red chili powder
• 1 Teaspoon garam masala
• 1/2 Teaspoon jeera powder
• 1 Teaspoon jeera seeds
• Salt to taste

Directions:

1. Wash and clean methi leaves.
2. Discard the hard stems.
3. Chop the leaves coarsely. (About one to two cups)
4. Shred the corn ( About a cup)
5. Clean and dice the onion.
6. Dice the tomatoes.
7. Heat oil in a thick pan.
8. Add jeera seeds.
9. Add onion and stir well.
10. When onion pieces turn translucent, add shredded corn.
11. Stir well.
12. Cook for 2 or 3 minutes.
13. Add half cup water.
14. Add methi leaves. Keep stirring.
15. Add masala ingredients.
16. Add more water according to taste.
17. Cook for 4 to 5 minutes.
18. When the corn is soft to touch, remove from heat.

Note: 

If methi (fenugreek) leaves are not available, the same recipe can be made using any green leafy vegetable like Palak or spinach etc. Before removing from heat, a spoon of Kasuri methi (dried methi leaves) can be added. Rub the kasuri methi in your palm and add the powder to the subzi. Cook for a minute.

Dhokla with atukulu and vegetables (Dhokla with poha)

Dhokla is a vegetarian dish from Gujarat and neighboring states. It is mainly made with fermented batter made by mixing rice flour and besan (chickpea) flour. Dhokla is a popular breakfast dish or eaten as a snack item.

No vegetables are added to original dhokla. But, this version of dhokla, I have used poha (flat rice) as the main ingredient. Some besan (chickpea flour) and oats are added for binding the mixture together. Any available vegetables, finely chopped can be added. For quick fermentation, curd and baking soda are added. A spoon of lemon juice gives the additional flavour and helps in loosening of the mixture.

As no prior preparation or fermentation is needed and it is steam cooked, with lots of vegetables. this dish is good and ideal for either breakfast or snack. As poha, oats and besan are not heavy to digest and many vegetables are added it is a one pot whole some meal!

Poha dhokla can be served with green mint chutney and tomata ketchup. As I do not keep any ketchup at home. I made some tomato beetroot chutney to go with dhokla.

Idli making pot details are given in the blog post idli

Ingredients:

• 1 and 1/2 cups poha (medium thick)
• 1/4 cup besan
• 1/4 cup oats
• 1/2 cup curd
• 3 tablespoon onion chopped
• 3 tablespoon capsicum chopped
• 2 tablespoon carrots chopped
• 2 tablespoon red capsicum chopped
• 3 to 4 tablespoon methi leaves (fenugreek leaves) chopped
• 3 tablespoon grated paneer
• 2 teaspoon cilantro chopped
• 1 or 2 green chiles chopped (according to taste)
• 4 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon white til (sesame seeds)
• Few curry leaves
• 2 green chiles
• 2 teaspoon lemon juice 

Spice powders:

• 1 teaspoon eating soda (soda bicarb)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chile powder
• 1 teaspoon garam masala
• 1/2 teaspoon chat masala
• 1 teaspoon chile flakes
• A pinch of hing
• Salt to taste

Directions:

1. Roast oats in a thick pan for a minute or two.
2. Add besan to the same pan and remove from heat.
3. Wash poha in water, strain it and set aside after adding 2 or 4 spoons af water.
4. Fine chop all the vegetables and set aside.
5. You may add any available vegetable like green peas, shredded cabbage etc.
6. Grind oats and besan coarsely.
7. Take poha in a bowl.
8. Add oats mixture.
9. Add curd.
10. Add powder masalas.
11. Add salt.
12. Mix together using a fork.
13. Add all the vegetables one after the other.
14. Add green chiles and cilantro. 
15. Using your hand, mix the whole mixture thoroughly.
16. Add 2 spoons of oil.
17. Mix well. 
18. If necessary, add a spoon or two of water.
19. Make sure the mixture is not too wet.
20. Add lemon juice.
21. Mash well with your hand.
22. Consistency should be less watery than onion pakodas mixture.
23. Heat one or two cups of water in a idli making pot.
24. Grease a cake pan or any cooker inset pan.
25. Spread the poha mixture evenly in the pan.
26. Place the pan on a stand in the idli pot.
27. Cover the pot and let it cook, like when you make idli or dhokla.
28. It is not necessary to put the pressure knob.
29. After 10 minutes, remove the lid and check with a tooth pick, whether the material is cooked.
30. If, the material is sticking to the tooth pick, cover and cook for a few more minutes.
31. Once the mixture is cooked, remove from heat, remove the cover.
32. Let the cake cool completely.
33. If it is not at room temperature, it will break, when you try to reverse it onto a pan.
34. Heat oil in a pan, add mustard seeds, til seeds, hing and red chile.
35. Add green chile and curry leaves.
36. Taking care not to break, place the cake on to the hot oil in the pan.
37. Let it cook for a minute or two.
38. Using a wide spatula, carefully reverse the cake.
39. Let it cook for a minute and remove from heat.
40. Now Dhokla with poha and vegetables is ready to serve.
41. Dhokla can be served along with tomato ketchup and mint chutney.

Sambar along with fresh sambar masala

Sambar is one of the most popular traditional Indian dishes. Sambar's origins may be traced to Tamil nadu. But now, sambar is more or less universally accepted as a protein packed and nutrient dish.

Sambar is lentil-based vegetable stew cooked with dal and tamarind broth.

Sambar is eaten along with rice for lunch or dinner. It is served along with idli or dosa as a side dish for breakfast.

Usually one or more of these vegetables are added to sambar. The vegetables are okra (bhindi), moringa, carrot, radish, pumpkin, potato, tomato, whole or halves shallots or onions.

Sambar powder, which is a powdered mixture of roasted dals, coriander seeds etc. Sambar powder is commercially available in stores and also in the Indian stores in USA. Sometimes shop bought powder is spicy. For people who do not want spicy powder, I have given a recipe for fresh ground masala.

Every household has their own recipe for making sambar. This is possibly my version of sambar.

Ingredients:

• 1/2 cup toor dal
• 1/2 cup masoor dal
• 1/2 cup diced sorakaya (lauki/bottle gourd)
• 1/2 cup sliced onions
• 1/2 cup sliced tomatoes
• 4 or 5 pieces of drumsticks( saijan or moringa pieces)
• Any vegetables of your choice can be added.
• 
  
• 1/2  teaspoon turmeric powder
• Pinch of hing
• 2 teaspoons sambar powder
• 2 to 3 teaspoons tamarind paste
• 2 teaspoons grated coconut (fresh or dehydrated) 
• A few curry leaves
• A few leaves of cilantro.
• Salt to taste.

Directions:

1. Wash and cut all the vegetables.
2. Wash and cook dal with enough water in a pressure cooker.
3. Set aside the cooked dal. 
4. Cook the vegetables in a thick bottomed vessel or a pressure cooker.
5. When vegetables are cooked and not mushy, add cooked dal.
6. Add a pinch of hing.
7. Add tamarind paste, turmeric powder, sambar powder and grated coconut.
8. Let the mixture cook for 5 to 20 minutes.
9. Add salt and mix well.
10. Add curry leaves.
11. Transfer to a serving dish.
12. Garnish with cilantro.

Fresh Sambar masala recipe

Ingredients:

• 2 teaspoons coriander seeds
• Red chile (optional)
• 1 teaspoon chana dal
• 1 teaspoon urad dal
• A few grains methi seeds
• 1/2 teaspoon black pepper
• 1 table spoon grated coconut 

Directions:

1. Roast all the ingredients except coconut, without oil.
2. Add grated coconut.
3. Remove from heat.
4. When cool, grind together after adding some water.
5. Grind till the paste is smooth.
6. Add the paste to the sambar mixture and let cook.

Pudina pacchadi (Green mint sweet and sour chutney)

Pudina or mint is an aromatic perennial herb. A lot of varieties of mints are grown in many countries. The most common and popular mints for commercial cultivation are peppermint and spearmint. Mint leaves, without a qualifier like 'peppermint' or 'apple mint' generally refers to spearmint leaves. 

Spearmint, also known as garden mint, common mint is a spiecies of mint native to Europe and most  Asian countries. Many species of mint are grown in many parts of the world, including South Africa, North America and South America.

Pudina or spearmint has been used traditionally as medicine for minor ailments such as fevers and digestive disorders.

Spearmint has many health benefits and helps as an anti-tumor, anti-oxidant and anti-microbial agent.

Spearmint oil is used as insecticide and pesticide.

Pudina or spearmint is used to make chutneys or dips etc. Also, in Indian cuisine it is used as a flavoring agent for pulaos and biryanis. Beverages like spearmint tea, mojito and mint julep are very popular all over the world.

While selecting the leaves, make sure that the leaves are tender and not too fibrous. Leaves from some species of mint are not tender. If the leaves are not soft and tender, texture of the chutney will not be good. 

Ingredients:

• 2 cups cleaned pudina leaves (Fresh mint leaves)
• 2 teaspoons oil
• 2 teaspoons tamarind paste
• 3 tablespoons jaggery
• 2 or 3 red or green chiles
• 1/2 teaspoon turmeric powder
• 1 teaspoon methi mustard powder
• Salt to taste

Directions:

1. Wash mint and remove any stems etc.
2. Dry on a clean towel so that the leaves are not wet.
3. Heat oil in a thick pan.
4. Add mint leaves and stir well.
5. Sauté for 3 to 4 minutes.
6. When the leaves loose most of the moisture, add all the other ingredients.
7. Mix well.
8. Remove from heat, let cool.
9. Transfer to a processor and grind.
10. Add a few spoons of water, if needed.
11. Transfer to a jar.
12. Chutney can stay for about a week or 10 days, if kept in a refrigerator.

Note:  

Make sure the leaves are young and tender. When the leaves and stems are not tender, there is a lot of fiber which spoils the consistency of the chutney. Also, some of the varieties of mint have different flavors. 

Dal powder for Idli etc.

Here is a simple recipe which is a very handy non spicy side dish for idli, dosa etc.

There has been a repeated request from some of the young readers for this recipe.
Powders sometimes known as "gun powder" are available in market.  They happen to be very spicy and people who are not used to spicy food or children cannot enjoy.

Main ingredients in this recipe are chana and urad dals coriander seeds. Red chiles are optional.

If you do not want to roast and powder chiles, you may just add some chile powder to the dal and coriander mixture. If roasting red chiles, it is advisable to add a few drops of oil to the pan, to avoid strong fumes. If not using red chiles, you need not add any oil.

Powder, if kept dry, can be saved for nearly one year. The powder can be used for stuffing baigan (eggplant), kundru (ivy gourd/tindora) etc. It can be used as a taste maker in any vegetable pan fries  like potato etc.

                                 
























Ingredients:

•      1 cup chana dal
•      1 cup urad dal
•      1 and 1/2 cup dhania (coriander seeds)
•      1 cup or more peanuts
•      A few red chiles or chile flakes (according to your choice)
•      1/2 teaspoon oil
•      Salt to taste

Directions:

1.      Heat oil in a thick pan.
2.      Add red chiles and roast for 2 or 3 minutes.
3.      Transfer the chiles to a plate.
4.      Heat the same pan and roast chana dal without adding any more oil.
5.      Keep stirring till the dal changes colour and gives out a nice aroma.
6.      Transfer to the same plate.
7.      Similarly dry roast urad dal and dhania seeds separately and transfer to the plate.
8.      Roast peanuts and let them cool.
9.      Peel and add to the mixture.
10.      When the mixture is at room temperature, grind in a blender or in a mill.
11.      The powder need not be too fine.
12.      Add salt and mix thoroughly.
13.      Transfer to an airtight jar.
14.      Can be kept for nearly an year, if handled safely.

Charu (Rasam/lentil soup); Rasam powder

Charu or rasam is a spicy soup made in South India using tamarind juice or lemon juice, black pepper, tomato, cumin, turmeric and other spices. Vegetables like drumsticks (moringa) etc are added to enhance the taste or flavor and nutrition. Tomato rasam is one of the most popular types. Rasam is eaten along with rice or drunk like soup. For many South Indians, rasam is a comfort food.

Rasam is a staple food in the main course in every South Indian home.

Rasam has a lot of health benefits.

Traditional rasam mainly contains tamarind, which is rich in fibre, rich in antioxidants etc. Many of the spices added like coriander seeds, black pepper, fenugreek and cumin are all good for digestion and acid control. Thus, eating/drinking rasam helps in controlling flatulence and cures constipation.

As rasam is easily digested, rasam is a preferred dish for pregnant women, convalescing patients, for introducing solid food to babies etc.!

Rasam is rich in minerals and vitamins.

Black pepper content of rasam powder is what helps in respiratory problems also. It promotes removal of toxins by making the body sweat and produce more urine.

I prefer rasam where all the ingredients are blended together. Some people like to have the tomatoes as pieces and cilantro as garnish. Both the versions taste good.

Now, when the whole world is fighting against, virus COVID-19, eating/drinking rasam is a popular dish in many households. Rasam improves a person's immunity level.

You need to add Rasam Powder, which is available in many Indian stores. But under the present circumstances, the stores may not be open and also may not have all the supplies. In South India, every household has a recipe of its own for rasam powder. So, I have given here a recipe for making Rasam powder that I have liked.  If you do not want to make a whole lot of the powder, you may reduce the amounts of the ingredients proportionately and make the powder. It can be stored in an airtight jar or saved in the freezer so that the flavor is kept fresh.

Ingredients:

•      1/4 cup toor dal or masoor dal
•      2 or 3 tomatoes
•      1 cup cilantro (chopped)
•      1 Tbsp. tamarind paste or
•      3 Tsp. lemon juice
•      2 Tsp. rasam powder
•      Salt to taste
•      1/2 Tsp. turmeric powder
•      1/4 Tsp. asafetida
•      Curry leaves for garnish

Directions:

1.      Wash and put the dal in pressure cooker
2.      Wash and cut the tomatoes in half.
3.      Wash and chop cilantro.
4.      Add tomatoes and cilantro to dal.
5.      Add about 1 cup or more water.
6.      Cook the mixture in pressure cooker for three whistles.
7.      Remove from heat and let cool.
8.      If using tamarind (not paste or powder), soak tamarind in hot water.
9.      Squeeze tamarind and sieve the juice.
10.      Set aside.
11.      When the cooked mixture is cool, blend the mixture in a grinder. 
12.      Transfer the ground mixture to a deep pan.
13.      Add salt, rasam powder, turmeric powder and asafetida.
14.      Add tamarind juice/paste/powder.
15.      (If lemon juice is preferred, do not add the juice now).
16.      Cook the mixture for 5 to 10 minutes.
17.      If using lemon juice, stop cooking and add lemon juice.
18.      Garnish with curry leaves and cilantro.
19.      Serve with steamed rice or serve it like soup in a cup or bowl.

Rasam powder:

Ingredients:

•      1 cup toor dal (Pigeon peas)
•      1 cup dhania (Coriander seeds)
•      1/4 cup chana dal (Chick pea) 
•      1 Tbsp. jeera seeds (Cumin)
•      1 Tbsp. methi seeds (Fenugreek)
•      1 Tbsp. mustard seeds 
•      1 Tbsp. miriyalu (Black pepper) (more if you want spicy rasam)
•      1/4 cup dried curry leaves
•      Red chiles (optional)
•      2 Tsp. hing (Asafetida)

Directions:

1.      Heat a thick pan.
2.      Do not add any oil.
3.      Roast red chiles for 3 to 4 minutes.
4.      Transfer the chiles to a plate.
5.      Add toor dal and keep mixing.
6.      When the dal is turning brown and has a nice aroma, transfer the dal to a plate.
7.      Add coriander seeds to the pan and heat.
8.      Keep stirring till there is a nice aroma.
9.      Transfer to the same plate.
10.      Add methi seeds and roast for 2 or 3 minutes.
11.      Add mustard seeds, jeera seeds, and black pepper to the same pan.
12.      Mix well.
13.      Add asafetida.
14.      Finally add dried curry leaves.
15.      Mix well and remove from heat.
16.      When the mixture is cool, put the mixture in a mill or grinder and powder it.
17.      The powder can be stored in an airtight jar or packed in zip lock bags and stored in a freezer.

Gongura pappu (Gongura flavored dal)

Gongura is a leafy vegetable, which is very famous in India, especially in Andhra Pradesh. Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is sourer than green stemmed one. 

Gongura has many health benefits as it has lots of fiber. The leaves are a rich source of iron, vitamin A, C, and B6. The leaves have calcium, iron and Gongura contains a lot of antioxidants essential for human nutrition. Gongura is rich in essential minerals like calcium, potassium, phosphorous, magnesium and iron. 

As gongura has all the above minerals etc. consuming gongura improves digestive health, prevents cancer and anemia, helps in keeping heart healthy and lowers blood pressure.

Many tasty dishes like chutney, dal, flavored rice etc are prepared. The most popular dish is of course pickle type of chutney. Because of the tangy taste, many non vegetarian dishes like gongura chicken, gongura mutton etc are very popular. I have prepared gongura dal which is very healthy and tasty.

Ingredients:

•      1 cup toor/masoor dal
•      1 cup gongura leaves
•      2 or 3 green chiles
•      2 or 3 Tbsp. onions chopped
•      8 or 10 garlic pods
•      1/2 Tsp. turmeric powder
•      Salt to taste

Seasoning:

•      2 Tsp. oil
•      2 red chiles
•      1 Tsp. urad dal
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      Pinch of hing (asafetida)

Directions:

1.      Wash and dry gongura plants.
2.      Pinch the leaves and separate them from stems.
3.      Chop the leaves coarsely.
4.      Wash and cook the dal in pressure cooker.
5.      When the cooker gets to normal pressure, open the lid.
6.      Add oil to a heated thick bottomed pan.
7.      Add red chile and stir well.
8.      After a minute, add urad dal, jeera and mustard seeds.
9.      Mix well.
10.      When mustard seeds splutter, add gongura leaves and chopped onion.
11.      Add 1/2 cup water.
12.      Let it cook for 3 to 4 minutes.
13.      Remove cooked dal from cooker.
14.      Mash the dal roughly.
15.      When onion pieces are cooked, add the dal.
16.      Add turmeric powder, and salt.
17.      Add green chiles.
18.      Cook for 5 to 6 minutes, stirring well.
19.      Heat oil in a small pan.
20.      Add garlic and saute for a few minutes.
21.      When garlic pods are turning brown, add them to the cooked dal.
22.      Cook for 2 minutes. 
23.      Remove from heat. 
24.      Transfer to a serving dish.
25.      Tastes tangy and nice. Can be served with rice or roti.

Gummadikaya (Delicata squash) subzi (Delicata subzi with Indian flavor)

By about middle of September in USA one finds lots of pumpkins and different varieties of squash in markets. In USA a lot of varieties of winter squash, as they are called, are available. One such variety is Delicata squash. The fruit is cream colored cylindrical striped in green or orange. It has a delicate rind. It is very easy to cook and the skin is soft so need not be peeled.

Not only is delicata squash pretty to look at, but it is also nutritious. It is a good source of potassium and dietary fiber, and contains magnesium, manganese and vitamin C and B.

Delicata can be either pan fried, or baked and also used to make soups. I tried to make a subzi with Indian flavor. I made a sweet and sour subzi with delicata squash.
Of course, it is not available in India. But in USA where it is easily available, as a seasonal vegetable, it is good for health.

           

Ingredients:

•      1 delicata squash (about 6 to 8 inches long)
•      1 onion chopped
•      2 green chiles chopped
•      1 inch ginger chopped
•      2 Tbsp. tamarind paste
•      3 to 4 Tsp. jaggery
•      Salt to taste

Seasoning:

•      1 or 2 red chiles
•      1 Tsp. chana dal
•      1/2 Tsp. urad dal
•      1 Tsp. mustard seeds
•      1/2 Tsp. jeera seeds
•      Pinch of asafetida
•      2 Tsp. oil
•      !/2 Tsp. turmeric powder
•      Few curry leaves
•      Cilantro to garnish

Directions:

1.      Wash and cut the delicata squash in half.
2.      Scoop out the seeds.
3.      Skin of delicata is not tough.
4.      It cooks faster and is tender after cooking and tasty.
5.      Cut the half portions in to parallel strips.
6.      Cut the pieces as small/big as you like.
7.      Peel and chop onion.
8.      Wash, peel and cut ginger.
9.      Wash and chop green chiles.
10.      Heat a thick bottomed pan.
11.      Add oil.
12.      When the oil is hot, add red chile.
13.      After a minute, add chana and urad dal.
14.      Keep stirring.
15.      When the dals get slightly brown, add mustard and jeera seeds.
16.      When the mustard seeds splutter, add hing and curry leaves.
17.      Add chopped onions.
18.      Cook till onions get translucent.
19.      Add delicata pieces, and stir.
20.      Add turmeric, chile powder and salt.
21.      Add tamarind paste.
22.      Add jaggery.
23.      Stir well so that all the ingredients are coated with the masalas.
24.      Add about 1 cup of water.
25.      Let it come to boil
26.      Reduce the heat and let the mixture cook till the pieces are soft to touch.
27.      Remove from stove.
28.      Transfer to a serving dish and garnish with cilantro.
29.      Can be served with rice or roti.

Note:  Tamarind is available in many Indian stores across USA. One can buy either unprocesed tamarind in bags or tamarind pulp in small containers or tamarind powder. Either of these can be used. If using unprocessed tamarind, it has to be soaked in a small amount of water and microwaved for 30 or 40 seconds. Then by squeezing, the juice can be extracted and the pulp and seeds, if any, can be discarded.

Chukkakura, pesarapappu and lauki subzi (Khatta palak, moong dal lauki subzi)

Chukkakura or khatta palak is a green vegetable available year round in many parts of India. The leaves are medium to large in size and broad and arrow shaped. Chukka leaves look similar to spinach or palak. They have a tart taste reminding of citrus. The younger leaves are less acidic.

In USA the equivalent to this plant is green sorrel. Many Indians use green sorrel in their cooking in place of chukkakura.

Chukkakura plant is grown solely for its leaves. It has been used since ancient times both medicinally to aid digestion and for culinary purposes. Chukka leaves are high in vitamin C, calcium, magnesium and potassium.

Because the leaves are tart, the leaves are used many nonvegetarian dishes also.

In Andhra Pradesh many dishes like dals and subzis are made using chukkakura. Here is a recipe with sorakaya, moong dal and chukkakura. All the ingredients that are essential for daily meals.

Ingredients:

•      2 cups chukkakura chopped
•      1 cup sorakaya/lauki/bottle gourd pieces
•      1/2 cup moong dal
•      1/2 cup grated coconut (optional)

Seasoning:

•      2 Tsp. oil
•      1 or 2 red chile
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      1/2 Tsp. jeera seeds
•      Pinch of hing (asafetida)
•      Few curry leaves
•      Salt to taste

Directions:

1.      Soak moong dal for about 2 hours.
2.      Wash and clean chukkakura.
3.      Chop the vegetable in to pieces.
4.      Wash and peel sorakaya.
5.      Cut into small pieces.
6.      Heat oil in a thick pan.
7.      Add red chile, and urad dal.
8.      Cook for a minute.
9.      Add mustard and jeera seeds.
10.      When mustard seeds are spluttering add hing and curry leaves.
11.      Add lauki pieces.
12.      Cook for a few minutes.
13.      Wash and drain moong dal.
14.      Add drained dal to the ingredients in the pan.
15.      Mix well.
16.      After a few minutes, add chopped chukkakura.
17.      Add salt and mix well.
18.      Add grated coconut (optional).
19.      Cover and cook on low heat.
20.      Keep mixing so that the subzi is not burnt.
21.      When the dal and lauki pieces are soft, stop cooking.
22.      The subzi must not be overcooked and mushy.
23.      Keep covered and let it cool a bit.
24.      Transfer to a serving dish.
25.      Garnish with cilantro and fresh grated coconut.
26.      A healthy and tasty side dish for roti and rice.

Arati doota/davva kootu / Banana stem kootu with moong dal

The tender nutritious stem of banana plant is called arati doota or arati davva in Telugu, vazhaithandu in Tamil and thor in Bengali. In many parts of India, arati doota is eaten in subzis, raitas or kootu etc.

Once a bunch of bananas is harvested, the tree is cut away. Outer layers of the stem are peeled away, till you get the tender inner stem. This stem is edible and has a lot of medicinal value. Chopping and preparing the cut pieces is a tedious process. First, we have to cut the stem into circular discs. While cutting the discs, we have to take out extra fiber, by taking it on the right index finger, while holding the fiber. Repeat the process with the entire stem. Pile the discs together and chop them in to small cubes. The chopped cubes have to be kept in diluted buttermilk. Otherwise, the pieces are decolorized. I included quite a few photographs of the cutting process.

Arati doota is very good for health. It is low in calories and rich in fiber. It is good for kidneys, keeps blood pressure under control. It is good for kidney stones. Arati doota is very beneficial for people who want to lose weight!

Here is a recipe for making kootu, where doota is cooked along with moong dal and fresh grated coconut. I used some moong dal with skin and some without. If you do not have fresh grated coconut, you may substitute it with dry grated coconut.

 

                                     

Ingredients:

•      1 cup Arati doota, chopped fine
•      1 cup cooked moong dal (either with skin or without)
•      2 Tbsp. grated coconut
•      2 or 3 green chiles
•      A few curry leaves
•      A few cilantro leaves 
•      2 Tsp. jeera seeds
•      1 Tsp. mustard seeds
•      1/2 Tsp. turmeric powder
•      1 Tbsp. dhania (coriander) seeds
•      1/2 Tsp. miriyalu (black pepper, whole)
•      1/2 Tsp. cinnamon powder
•      A pinch of asafetida
•      Salt to taste
•      1 Tbsp. oil

Directions:

1.      Clean and chop banana stem as explained.
2.      I used some moong dal with skin and some without.
3.      Cook moong dal in a pressure cooker for one whistle.
4.      Dal must not be mushy.
5.      Similarly partially cook banana stem also.
6.      Heat a pan and roast dhania, some jeera, black pepper without any oil.
7.      Let the mixture cool.
8.      Grind to make fine powder.
9.      Grind grated coconut, green chile and curry leaves to a coarse paste.
10.      Heat oil in a thick pan.
11.      Add mustard and jeera seeds.
12.      When mustard seeds splutter, add asafetida.
13.      Add cooked arati doota and cooked dal.
14.      Mix well and add enough water.
15.      Add the masala powder and coconut paste.
16.      Add turmeric powder, salt.
17.      Mix well and let cook for 4 to 5 minutes.
18.      Keep stirring so that it is not burnt.
19.      When dal and arati doota are nicely cooked, remove from heat.
20.      Garnish with curry leaves and cilantro.
21.      Serve hot with rice or roti.