If u r searching for a simple, quick and easy gravy with beets, u have to try out this easy breezy kootu prepared with mungdal and spiced up with a spice powder prepared with coriander seeds, oats, red chillies and fenugreek seeds..This kootu will take less time to get ready, also at the same time u doesnt need to chop onions or tomatoes and u dont even need to saute the veggies or prepare a special masala usually prepared with coconut for making out this kootu... Yeah its coconut free dish and dieting peoples can enjoy this gravy without any guilt since the kootu is prepared with oats..Am sending this delicious and eye catching kootu to Healing Foods-Beets guest hosted by Priya, event by Siri and to Only Event-Low oil/Low Calorie guest hosted by Priya, event by Pari and finally to Akila's Dish Name Starts With B..



2cups Beets (chopped)
1/2cup Yellow mung dal
1tsp Oil
1tsp Mustard seeds +Urad dal
1/4tsp Asafoetida powder
Salt
Few curry leaves

To Grind:
1tbsp Coriander seeds
2tbsp Rolled oats
4nos Dry red chillies
1/2tbsp Fenugreek seeds

Dry roast all the ingredients given under the list 'to grind' as bit coarse powder, keep aside...Pressure cook the chopped beets, washed yellow mung dal,salt, curry leaves with enough water upto 3whistles, once the steam get released, mash the cooked beets & dal slightly..add the spice powder, cook for few minutes,meanwhile heat enough oil, let splutters the mustard seeds, urad dal and asafoetida powder, add this tempered spices to the cooking kootu and put off the stove..

Enjoy with rice or rotis..

Are you the person who trash out the melon seeds while cutting ur melons for having as desserts or in salads?? after looking at this spicy powder am damn sure that u wont throw them anymore..Yeah this spice powder is prepared with melon seeds and quinoa along with our usual spices and dals...Simple spice powder which tastes fantastic along with hot steaming rice topped with ghee or along with crispy dosas or hot steaming idlies..Initially i wanted to make out this spice powder with just melon seeds and spices but finally while dry roasting the melon seeds,spices and dals i added quarter cup of red quinoa to make this spice powder more healthier, so guys dont ever trash this tiny melon seeds anymore and u can prepare them as many different spice powder using them, wat all u need is to wash them thoroughly and let them sit for few minutes,finally spread them in a newspaper until they get well dried, conserve them in an air tightened bottle and use them as per ur need..



1/2cup Cantaloupe melon seeds
1/4cup Quinoa
1cup Roasted channa dal (pottukadalai)
1/2cup Channa dal
1/4cup Urad dal
5nos Red chillies
1/4cup Coriander seeds
10nos Peppercorns
1/2tsp Asafoetida powder
Salt

Dry roast the roasted channa dal, channadal, urad dal, red chillies, coriander seeds, peppercorns one by one,keep them aside..now add the melon seeds, quinoa and asafoetida powder,dry roast until they turn slightly brown..Take all the dry roasted ingredients in a mixie, add enough salt and ground them as bit coarse powder..

Conserve them in an air tightened bottle and enjoy with rice or with anything as u desire..

Every South Indians have their proper way of making out pappu/dals or sambar..My mom used to prepare many varieties of sambar by making either special spice powder or simply with sambar powder, sometimes she also goes to this arachivitta sambar which tastes exactly like hotel sambar..She used to prepare a big vessel full of this sambar, this sambar goes prefectly from morning breakfast to evening dinner...Yeah, this arachivitta sambar goes awesome with venpongal ,idlies and dosas for morning breakfast, along with hot steaming rice and papads for lunch and with dosas or rotis for dinner, it has been ages i prepared this arachi vitta sambar and i prepared this sambar for our today's lunch served along french beans poriyal and for evening along with dosas..We just loved it..


1cup Toor Dal(cooked)
2cups Mixed Vegetables
1no Onion(chopped)
1no Tomato(chopped)
1tbsp Lemon juice
1/4tsp Asafoetida powder
1/2tsp Mustard seeds+Urad dal
1/4tsp Cumin seeds
1/4tsp Turmeric powder
Salt
Oil
Curry leaves

For Grinding:
1tbsp Oil
4nos Dry red chillies
2tbsp Coriander seeds
1tbsp Channa dal
1tsp Cumin seeds
1/2tsp Poppy seeds
1/4tsp Fenugreek seeds
4tbsp Grated coconut
Few curry leaves

Heat oil in a kadai and fry cumin seeds, channa dal, coriander seeds, fenugreek seeds,red chillies,poppy seeds and curry leaves till they turn golden brown.Allow this mixture to cool and grind it to a smooth paste along with the coconut.

Heat oil in a kadai, add the mustard seeds,urad dal, cumin seeds, asafoetida powder and allow it to splutters..add the chopped onion, chopped tomatoes and fry well, now add the mixed veggies,curry leaves and saute for few minutes..Add the cooked dal along with little water,salt and mix well..Now add the ground paste, turmeric and allow it to cook.

Finally add the lemon juice and garnish it with coriander leaves and serve hot!

Nowadays whenever i get eggplants or brinjal from the grocery, i wanted to prepared them as stir fries coz the whole process take less time and this sort of stir fries goes utterly delicious with any sort of dishes, yeah!!along with rice,rotis or parathas..We love brinjal podi curries and this time i prepared a special spice powder to prepare this curry which goes for red quinoa, peanuts and some spices i have prepared my karamadhu podi and we guys enjoyed having them along with rasam and curd rice..A fabulous,delicious at the same time with healthy stuffs in it, this podi curry tastes too awesome when served even along with idlies and dosas..This dish takes less time to get cook and gets ready within few minutes...


Karamadhu Podi/Quinoa & Peanut Spice Powder:
1cup Coriander seeds
1/4cup Channadal
2tbsp Urad dal
1/4cup Red Quinoa
2tbsp Cumin seeds
1/2cup Peanuts
10nos Red chillies
1/2tsp Asafoetida powder
1tbsp Poppy seeds
1/2tsp Turmeric powder
Salt

Dry roast the dals along with red chillies, keep aside... now add coriander seeds, cumin seeds, quinoa, peanuts, poppy seeds and roast until they turns golden brown..add the asafotida powder, turmeric powder, stir for few minutes..Grind as coarse powder along with salt..Use this spice powder for making out dry curries, conserve in air-tightened box and refrigerate for long use..

Brinjal Podi Curry: 
1/2kg Brinjals
1no Onion (chopped)
1no Tomato (chopped)
10nos Garlic cloves
1tsp Mustard seeds +Urad dal +Cumin seeds
2nos Green chillies (slit opened)
3tbsp Quinoa & Peanut Spice powder
Few curry leaves
Salt
Gingelly oil

Heat the gingelly oil, fry the mustard seeds,cumin seeds and urad dal, add immediately the chopped onions, chopped tomatoes, slit opened green chillies, curry leaves and garlic cloves, saute until the veggies turns half cooked, now add the chopped brinjal pieces, saute with salt..put the flame in simmer, cook the veggies until they get half cooked, add the quinoa & peanut spice powder and cook in medium flame until the oil gets separates..

Serve as side dish with any sort of rice or rotis..

After trying out my first cooking experience with quinoa as kheer, am here with a simple spice powder prepared with rolled oats and quinoa spiced with dry red chillies,channadal,coriander seeds,asafoetida powder and urad dal..I really prepared this spice powder at last moment and finished this usual simple stir fry as something different and also with healthy stuffs in it...This spice powder turned out this stir fry truly healthy with less oil and completely helped to mask the okra's stickiness usually which is quite an hard task for many of us while cooking okras..This simple stir fry tastes awesome with rasam and curd rice and we loved it..


1/2kg Okra/Bhindi/Vendakkai(chopped)
1no Onion (chopped finely)
2nos Green chillies (slit opened)
1/2tsp Mustard seeds& urad dal
5nos Curry leaves
Oil
Salt

For Oats & Quinoa Spice Powder:
1/4cup Rolled oats
1/4cup Quinoa
3nos Dry red chillies
1tbsp Urad dal
2tbsp Channa dal
2tbsp Coriander seeds
1/4tsp Asafoetida powder
2pinch Turmeric powder
Salt


Dry roast the channa dal, urad dal, dry red chillies until they turns golden brown, now add the coriander seeds, and dry roast for few minutes, finally roast the quinoa and rolled oats for few minutes along with asafoetida powder and turmeric powder...Add the salt to the roasted ingredients and grind as coarse powder...conserve in air tightened box..

Heat enough oil and let splutters the mustard seeds,urad dal..add the chopped onions, curry leaves, slit opened green chillies with enough salt and saute until the onions turns transculent..add the chopped okra pieces and saute for few minutes, put the flame in medium and cook for few minutes in simmer with lid closed..finally add 3-4tbsps of oats-quinoa spice powder to the cooking okra pieces and saute until the veggies turns bit crispy..

Brinjal or eggplants, watever those veggies tastes marvellous as curry and its always my favourite with hot steaming rice topped with ghee and sambar, absolutely divine na!!...i prepared this podi curry with healthy stuffs in it...With my healthy spice powder i have posted already here which turned out this podi curry fantastic and really quick to make out..Within few minutes this dry curry with brinjal was ready to relish and goes awesome with any sort of gravies, even better with rotis and parathas...Prepared with gingelly oil, this brinjal karamadhu tastes fantastic and yummy..Enjoyed having this karamadhu as side dish with simple tomato sambar topped with ghee, absolutely delicious na!!!..Voila this dry curry goes directly to CWS-Coriander Seeds guest hosted by RV, event by me since the main ingredients for this curry is definitely the coriander seeds..


1/2kg Purple brinjals (chopped )
3tbsp Karamadhu Podi
1no Onions (chopped)
5nos Garlic cloves (minced)
1tsp Mustard seeds +Urad dal
1/2tsp Red chilly powder
1/2tsp Turmeric powder
Few curry leaves
Salt
3tbsp Gingelly oil

Heat the gingelly oil, let splutters the mustard seeds and urad dal..add immediately the chopped onions ,curry leaves and minced garlic cloves and saute until the onions transculent...now add the chopped brinjals saute along with salt, turmeric powder and red chilly powder and cook everything in simmer for few minutes..when the brinjals get half cooked, add the karamadhu podi and cook in medium flame until the oil gets separates..

Serve with any sort of rice dish...

Usually karamadhu podi is prepared with dals, coriander seeds, red chillies, hing and turmeric powder for making out curries with this podi...My version of karamadhu podi goes for healthy stuffs like flax seeds and oats which i used while roasting the dals and spices...Adding flax seeds and oats turned out this spice powder more healthier and while making out curries with podi u can get a fantastic, healthy and prefect dry curries with any sort of veggies, this spice powder can be conserved in air tightened box for more than a month and very handy while making out stir fries, quick to prepare too also suits prefectly for stuffing okras or brinjals for making out stuffed dishes...Am sending this spice powder to CWS-Coriander seeds guest hosted by RV,event by me...


1cup Coriander seeds
1/4cup Channa dal
2tbsp Urad dal
1tsp Toor dal
1/4cup Flax seeds
10nos Red chillies
1/4cup Rolled oats
Salt
1/2tsp Asafoetida powder
1/4tsp Turmeric powder

Dry roast the channa dal, urad dal,toor dal, dry red chillies until they turns golden brown..now add the coriander seeds and dry roast until the aroma comes out,put off the stove and finally add the rolled oats and flax seeds with asafoetida powder and turmeric powder.stir for few minutes..

Add the salt to the dry roasted ingredients and grind as coarse powder...Use for making out dry curries with any sort of veggies...conserve in air-tightened box and refrigerate for long use...

I want to make out something different from usual sambar with bottlegourd and channadal where i usually goes for toor dhal, this sambar is quite an easy, quick and delicious gravy which goes awesome with hot steaming rice or with rotis or idlies,pongal and to any other dishes, even i like to dip and have with some toasted breads to this sort of gravies...To enhance the flavour of this delicious gravy, i prepared a spice powder prepared with fenugreek seeds, coriander seeds, cumin seeds,asafoetida powder and dry red chillies, cooked everything with already cooked and smashed channadal with coconut milk, yes this gravy sounds quite similar like between sambar and kootu, no need of sambar powder or chilly powder coz the spice powder we are preparing for this gravy itself have enough spiciness..Definitely a delicious gravy to enjoy from breakfast to dinner..Thats y i named this gravy as 'varuthu aracha surakkai sambar' which means fried and grounded spiced bottlegourd gravy..This gravy is going directly to SE's inbox as she is hosting this month's Cooking With Seeds-Fenugreek seeds.