Paal Kootu

Kootu varietiesPaal kootuSide dish
Written By Radha Natarajan
Paal kootu

Paal kootu

Paal Kootu @Radha Natarajan Your Everyday cook Paal kootu with podalangai ( snakegourds ) is a traditional yummy side dish prepaed using milk and adding a ground paste . usually vegetables like yellow pumpkins are used and so also snakegourds .

Ingredients: paal kootu

2 cups chopped snakegourds

salt

turmeric powder

2 tbsp soaked chana dal ( soak ahead for 15 minutes )

Method

pressure cook above for 1 whistle

Coconut chilly paste

1 cup coconut

1 tsp cumin

3 red chillies grind to paste above mentioned

Take 4 tbsp milk in a bowl add 1 tbsp rice flour, mix well and add this mixture to cooked snakegourds along with ground coocnut paste .

Keep flame on low, do not boil .

add tempering 1 tsp coconut oil

1/2 tsp mustard seeds

1/2 tsp split udad dal

2 red chillies

curry leaves

add to the paal kootu .

mix well

serve If you do not have fresh coconut 🥥, use coconut milk in the recipe and skip adding plain milk , add rice flour to thicken the gravy a bit.

IMG_3977.jpg
paal kootu qw.jpg
Lunch menu with paal kootu

Lunch menu with paal kootu

Browse my Instagram feed for more recipes. Follow me in Instagram for daily uploads .

Kumbakonam Kadapa a delicious side dish believed to have evolved as a regional specialty in Kumbakonam due to the influence of the Thanjavur Maratha cuisine, which combines dal and coconut. While traditionally a breakfast side dish, its versatility
Featured
Diwali 🪔 Lunch Menu/ Festival lunch menu
Diwali 🪔 Lunch Menu/ Festival lunch menu
Festival recipes
Festival recipes
Paruppu vadai
Paruppu vadai
Puli Aval ( Tamrind poha)
Puli Aval ( Tamrind poha)
Poha puttu /Avalputtu
Poha puttu /Avalputtu

Delicious and healthy poha puttu not only makes a quick evening snack but also a very handy neivediyam for Pooja days ,festivals like Krishna Jayanthi , Navarathri etc .

Paruppu Vadai | Dal vada
Paruppu Vadai | Dal vada
Festival recipes | Tamil new year
Festival recipes | Tamil new year

Tamil New Year, also known as "Puthandu," is celebrated with much enthusiasm and joy among Tamil-speaking people worldwide. It marks the first day of the Tamil calendar year and usually falls on April 14th. This day is filled with rich traditions, cultural festivities, and a sense of new beginnings.

Medu Vadai
Medu Vadai
Sri Rama Navami
Sri Rama Navami

Sri Rama Navami is a Hindu festival, celebrating the birth of Lord Rama. The Rama Navami festival falls in the Shukla Paksha on the Navami, the ninth day of the month of Chaitra in the Hindu calendar. Thus it is also known as Chaitra Masa Suklapaksha Navami, and marks the end of the nine-day Chaitra Navaratri celebrations.

Festival Menu Dishes
Festival Menu Dishes
Cinnamon Raisin Bread
Cinnamon Raisin Bread

Cinnamon raisin bread, especially is a fantastic breakfast choice because of its comforting flavor, soft texture, and natural sweetness.

The combination of cinnamon and raisins brings a natural warmth and sweetness that makes each bite feel comforting, perfect for a morning treat.

Elaneer payasam
Elaneer payasam

Elaneer Payasam, also known as Tender Coconut Kheer or Coconut Water Payasam, is a refreshing and delightful South Indian dessert made with tender coconut water and coconut flesh. It's a cool and sweet dish, perfect for hot summer days or as a refreshing conclusion to a meal.

Pongal Kuzhambu
Pongal Kuzhambu

Pongal Kuzhambu is a flavorful and tangy curry that is typically served with Pongal, a popular South Indian dish made with rice and lentils. Pongal Kuzhambu complements the mild and savory taste of Pongal, creating a well-balanced meal.

Burger buns
Burger buns

I enjoy baking these eggless burger buns that closely resemble classic brioche buns are soft, slightly sweet, and have a rich, buttery taste with a tender yet slightly chewy texture. These buns are enriched with milk, butter, and a touch of honey , giving them a beautiful golden-brown crust and a light, airy crumb inside.

Thavala Dosai
Thavala Dosai

The word "Thavala" (தவள) in Tamil refers to a traditional cooking pot or a heavy bottomed utensil commonly used in kitchens of the past. These heavy-bottomed bronze or brass vessels were used to prepare a variety of dishes, including this unique Thavala Dosai. The name comes from the method of cooking, where the batter is poured into a well-heated bronze pot (Vengala Paanai), resulting in a crispy, thick, and flavorful dosai.

Karuvepilai thogayal
Karuvepilai thogayal

Karuvepilai Thogayal (curry leaves chutney) is a flavorful and nutrient-rich condiment made by grinding roasted curry leaves with lentils, tamarind, and spices. It has a slightly tangy, earthy, and mildly spicy taste with a hint of bitterness from the curry leaves, balanced by the tamarind.

Radha Natarajan https://www.youreverydaycook.com/
Previous

Sponge dosa

Next

Oats dosa