Muttakos or Cabbage is grown and eaten all over the world. Originally from the Mediterranean region, it was developed from the mustard species by human selection over thousands of years.
Cabbage is grown and eaten all over the world. Originally from the Mediterranean region, it was developed from the mustard species by human selection over thousands of years. It has low calorific value, high fiber content and is rich in antioxidants. Cabbage is called Muttakos in Tamil and is available throughout the year in Tamil Nadu. Muttakos Kootu is one of the simplest dishes made using cabbage.
Cooking Time: 30 Minutes
Servings : 4
250 Grams – Cabbage
25 Grams or (1/4 Cup) – Green Gram Dhal)
2 Green chillies
Ginger Garlic paste – ½ Teaspoon
Curry leaves – 2 Sprigs
Mustard seeds – ¼ Teaspoon
Grated Coconut – 2 Tablespoons
Oil – 2 Tablespoons
Cook the dhal well and keep aside. Shred the cabbage and slice the onion.
Heat a pan with oil and add mustard seeds when hot. Add cut onions and green chillies and sauté. Now the curry leaves can be added along with the ginger-garlic paste.. Finally, the shredded cabbage should be added along with ¼ cup water. Allow the vegetable to cook on a simmer for a few minutes. When half done, add the mashed dhal, grated coconut and salt to taste. Let it cook for a few minutes.
Tips: This dish can be eaten along with rice or chapatis.
Potato Fry (Podimas) or Potatu Mash is a quick and tasty side dish that can accompany a rice main course or a breakfast snack like dosai.
Although potatoes are native to South America, they have become part of Indian cooking over the years. Dozens of potato dishes are prepared around the country in many styles now considered traditional. The potato’s nutritional benefits combined with its productive capacity, has made it a staple of the Indian diet.
Cooking Time : 30 minutes
Servings : 3
Potato : 350 Grams
Ginger: 1 Small piece
Green chilly: 2
Curry, Coriander leaves : 2 Sprigs
Mustard: 1 teaspoon
Urad dhal: 1 teaspoon
Turmeric powder: ½ teaspoon
Salt: ½ teaspoon
Oil: 2 tablespoon
Method: Boil potato in a pressure cooker with enough water and mash it well till there are no lumps. Mix in the turmeric powder and salt thoroughly and keep aside.
Finely chop the onions along with green chilly and ginger.
Heat oil in a pan and add mustard and urad dhal. When they start to splutter, add the chopped onion, g,chilly and ginger. Sauté till they turn light brown and add the curry leaves. Finally add the mashed potato mixture and allow to simmer for a couple of minutes over a low flame.
Tips: This side dish goes well with rice or even breakfast items like chapatti and dosa.
Vendaikai (Tamil) also known as Bhindi (Hindi) and Okra or Lady’s Fingers (English) is a commonly used vegetable in Indian cooking. It is of North African/ Arabic origin but has been adapted into local cuisines all over the country. In South Indian cooking, Vendaikai is sautéed or cooked with gravy based preparations. It adds to the taste and nutrition of traditional South Indian sauces like sambar. The simplest preparation of Vendaikai in Tamil Nadu is as a sautéed side-dish (poriyal).
Cooking Time: 15 minutes
Lady’s Fingers (vendaikai): 250 Grams Onion : 1 Chili powder: 1 teaspoon Turmeric Powder: ½ teaspoon Mustard seeds: ½ teaspoon Urad dhal: ½ teaspoon Asafetida: a small pinch Coconut Grating: 2 tablespoon Curry Leaves: 1 sprig Oil: 2 tablespoon Salt: ½ teaspoon
Method: Split the Lady’s Fingers down the middle and cut them into tiny pieces. Chop onion. Pour oil in a nonstick pan and when hot add the mustard seeds, urad dhal, and asafetida. When they start to splutter, add the chopped onion and curry leaves to stir-fry for a couple of minutes on medium heat. Finally add the cut Lady’s Fingers with salt, turmeric and chili powder. You have to stir often for 6,7 minutes till the vegetable is tender and cooked completely. Finally, add the grated coconut and mix well.
Tips: After washing the okra, wipe the water completely off the vegetable before cutting.
Pudalangai Kootu: Snake Gourd belongs to the cucumber family and it is consumed widely mostly in the Southern states of India. It has good fiber content with several vitamins and minerals. Usually it is prepared as a vegetable side-dish for rice.
Cooking Time: 30 minutes Servings: 4
Snake gourd: 2 small gourds, weighing approximately 500 grams Bengal gram dhal (kadalai paruppu) : 75 grams Onion: 2 Green chili: 3 Grated Coconut: ¼ cup Turmeric powder: ½ teaspoon Cumin seed (jeera) : ½ teaspoon Aniseed: ½ teaspoon Salt: ¾ teaspoon Oil: 2 tablespoon Curry leaves: 2 sprigs Method:
Wash and scrape the skin off the snake gourd. Slit the gourd open and remove the seeds. Cut it into small pieces. Soak the dhal in water for 10 minutes. Chop onions and green chili. Cook the dhal with turmeric powder and cumin adding enough water for ten minutes on high flame. Cook till the dhal is half done. Take a frying pan and heat oil. Add the aniseed, chopped onion and green chili. Fry till the onions turn light brown. Then add the curry leaves with the cooked dhal and the snake gourd pieces. Keeping on medium heat, add water and cook the content covered with a lid for another ten minutes. When the vegetable is cooked add the grated coconut with salt and stir for a couple of minutes. Now the pudalangai kootu is ready.
Fried Chicken – South Style. Among the meat dishes, chicken preparations are popular in Tamilnadu. Particularly these days health-conscious people prefer chicken over red meat because of its low cholesterol content. Some of the popular chicken dishes are Chicken chettinad, Chilli chicken, Fried chicken, Chicken gravy and the delicious Chicken biriyani.
Chicken dry fry is a good accompaniment for the main course of rice, often consumed with sambar in Tamil Nadu.
Mix all the ingredients except the oil and marinate the chicken pieces in the mixture for half an hour. Heat a skillet with oil and fry the chicken pieces over medium flame keeping it covered with a lid for 10 minutes. Stir occasionally. Remove the lid and fry for another 10 minutes over low flame till the chicken pieces turn golden brown and crisp. Drain the excess oil and serve hot.