Okra & Pearl Onion Curry

I am sending this recipe to Sunshinemom's FIC Green event.

I love Okra. I also love pearl/baby Onions. Somehow it did not strike my mind to combine these two lovely veges together. Of course I have made Okra subji with big onions. After looking at Bhawana's "Okra with baby onion" recipe, I was too tempted to try this combination in my own way. Needless to say, it was great and I enjoyed every bite of it with Rice and Sambar.

Ingredients: Okra-1 pound
Baby Onions-1 cup(peeled)
Salt
Chilli powder-1/2 tsp
Turmeric powder-1/2 tsp

To Tamper:
Mustard seeds-1/2 tsp
Jeera-1/2 tsp
Oil-2 tbsp

Method: Heat oil in a pan. Tamper with mustard seeds and jeera.
When they crackle, add baby onions. Fry for a couple of minutes.
Then add chopped okra, salt, turmeric powder, chilli powder and fry till okra gets roasted.
Yummy curry is ready to go with rice or roti.

Keerai Molagootal and Nellikkai Archukalakki ~ Lunch Series #1

I have been planning a lunch series featuring the ordinary lunch menu at my home, which most of the time is traditional dishes. I took few pictures also. It ends there. I kept on procastinating the posting part. Finally I have come around to posting stage.I didnot want to stop it after 2/3 posts and leave it there. I wish to feature atleast the most common recipes in this series. Hope I will do minimum justice to it. A normal lunch consists of a gravy/kootan as referred in Palakkad Iyer lingo, upperi/dry curry, rasam(not everyday), mor/buttermilk and pickle. I had not doubt to what will be my first post in this series. What else other than Molagootal, the signature dish of Palakkad Iyers, to kick start the series.

Keerai molagootal (Spinach in dal and coconut gravy)

Arakeerai/Amaranth leaves (the one with small leaves) is the best variety for molagootal. Palak/Spinach is also good. Most of the times I end up buying palak since it is easy clean, where arakeerai takes quite some time to separate the leaves and tender stem.

Roughly chopped keerai - 3 cupssaltturmeric
Tuvar dal - 1/2 cup
Cumin Seeds/Jeers - 1 tspn
Grated coconut - 1/2 cup
For roastingUrad dal - 1 tspnRed chilly - 1 no

Seasoning

Oil - 2 tspn

Mustard seeds - 1 tspn

Method
Ccook the spinach leaves in 1 cup of water till the leaves are withered. Alternatively Mw for 3 minutes. Leave it to cool . Pressure cook tuvar dal till soft. Mash the dal well. Roast urad dal and red chilly in a tspn of oil till dal turns light brown.

Pulse the keerai in the mixer for few seconds. It should be pureed but not too smooth.Grind the coconut,roasted dal and chilly and jeera to a fine paste.
Coimbine spinach puree, mashed dal and ground paste. Bring to a boil. Season with mustard seeds.

The preferred sides for molagootal is puli pachadi (tamarind based), thayir pachadi(with yogurt base) thogayals (chutney) or arachukalakki.

Now I am posting the recipe for nellikkai arachukalakki. Arachukalakki literally translates as Ground and Mixed.Here it is grounded gooseberry and coconut with chilly mixed with yogurt. Chenai/yam, kanni manga (salt pickled small mangoes ) are generally used for preparing arachukalakki.

Gooseberries pickled in salt - 10 nos.

(Usually these berries would have turn soft on soaking in salt water. If you find them firm, u can steam cook/MW for few minutes to make them soft. )
Grated coconut - 1/2 cup

green chilly - 3 nos

whipped curd - 1/2 cup

Seasoning

oil - 2 tspn

mustard seeds - 1 tspn

red chilly - 1 no

methi seeds - 1/4 tspn
Remove the seeds from the berries. Grind together GB, coconut and green chillies.
Heat oil in a pan. Add mustard seeds, followed by red chilly broken into two. Finally add methi seeds. When methi starts turning brown, add to the ground mixture. While the pan is hot, add the whipped curd to the pan and pour over the seasoning. Mix well. Since salt in the gooseberries will be enough, additional salt will not be required. Though check if needed.

Keerai molagootal is going Sunshinemom's FIC: Green

Nellikkai Arachukalakki is my entry for AFAM:Gooseberry hosted by Illatharasi.

Oatmeal Chocolate Squares

Ingredients

Quick cooking oats - 2/4 cup

Cornflakes - 1/4 cup (Can use 1 cup of oats alone. I added cornflakes to give a crunch.)
Sugar -1/2 cup
Unsweetened coco powder - 2 tspn

All purpose flour/maida - 1 tspn (for binding)
Water - 2 tblspn

Method

Take oats in a MW safe bowl and MW for a minute. Keep it aside.
Take a MW safe bowl with sugar and water. MW for 4 minutes. Sugar must be completely dissolved and syrup must be sticky. Mix maida and cocoa powder well. Stir in maida, cocoa mixture without forming lumps. Add oats and cornflakes. Mix well. MW for 2 minutes. The mixture should come together and must be moist too. Don't let it turn dry. If you feel it has dried, add a tspn of water and MW for 30 secs. Either drop spoonfuls of the mixture on a greased plate or press them down and mark squares when warm.

It was tasted by my friends who was visiting us and they enjoyed it very much. This is my entry to Srivalli's MEC-Chocolate

I am sending this to The O Foods for Ovarian Cancer Awareness Month Contest. The contest seeks to raise awareness and money for the Ovarian Cancer Research Fund through recipes for "O Foods," foods that start or end with "O". For more info visit here.