kovakkai Poriyal / Mezhukperutti

kovakkai or Ivy gourd is member of the Cucurbitaceae family .It has medicinal values in traditional ayurvedic medicine. It is considered to be good source of protein and fiber. When I was young I did'nt like many veggies, and tried to avoid them at every oppurtunity. But now with growing years my tastebuds have changed too, I now think how could I have missed all those chances of eating those tasty dishes just because I did'nt like the color!!

Ingredients
Kovakkai/Tindura/ Ivy gourd - 3 cups washed well and sliced.
Chili Powder - 3/4 tsp
Turmeric powder - A pinch
Oil - 1 1/2 tsp
Salt to taste

Tempering
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 6 to 7
Dried Red Chilli - 1 to 2



In a saute pan heat the oil and add the mustard seeds. Once they start spluttering add the urad dal, red chilli and curry leaves. Add the sliced kovakkai, makinbg sure that they are nicely coated with the oil. Stir fry for 3-4 minutes on medium heat. Add the Chilli powder, tumeric powder, stir for a 1-2 minutes until the raw taste of the powders are gone. Cover and let it cook on simmer for 5 -6 more minutes, you don't need to water, add salt. You can also cook without covering, by adding some more oil and basically allowing it to go crisp. Uncover and then stirfry on medium - high for 5 minutes. You will see it turning crisp. Remove and serve hot with rice and and cool curds. Dont wait too long after it is cooked to serve, as they will lose their crispiness.

Uthappam

Even after careful calculations there is always some extra batter left once the idli and dosa phases are over. There are many delicious ways this leftover batter can be made. One among my favorites is the uthappam.

Ingredients:
Sour leftover Dosa batter - 2 Cups
Onion - 1 Finely chopped
Tomato - 1 finely chopped
Coriander Leave - a small bunch finely chopped
Green Chilli - 2-3 finely chopped.
Oil - 2 tbsp


Mix all the ingredients except the batter. Heat a non stick shallow pan or cast iron skillet. Once it is hot(put heat on medium - sprinkle water if the water sizzles then it is ready), use a brush to lightly brush with oil (if cast iron). Pour a big ladle of the batter onto the skillet and spread a Little to make a thick pancake. Then sprinkle some of the mixture. Pour 1 tsp of the oil alongside the edge of the uthappam and a drop of oil on the top. Cook until the bottom is golden brown, carefully turn it mixure side down. cook for another 3 -4 minutes, until the batter is cooked and you get a nice golden brown on top on the mixture. Remove from heat and serve with chutney or dosa podi.

You can also sprinkle the dosa podi after you add the mixture to the uttappam, This would make it spicy and can be eaten on its own. You can also as a variation mix the batter and the chopped ingredients and make simple dosa out of it too.

Colors Of Taste: Powders Calendar

For the Year 2009

MONTH	THEME
January	Podi's for Rasams and Sambhar
February	Podi As An Accompaniment
March	Flavored Rice: Indian
April	Flavored Rice: International
May	Rice Flour
June	To Be Announced
July	To Be Announced
August	To Be Announced
September	To Be Announced
October	To Be Announced
November	To Be Announced
December	To Be Announced

Rajma

Another one of my favorites, this is a simple Rajma/ Kidney Beans curry that goes very well with rotis /parathas and rice.

Ingredients:
Rajma / Red Kidney Beans - 1 cup
Onion - 1 to 2 medium sized or 3/4 large finely chopped
Tomato - 2 medium sized chopped
Green chili - 1
Garlic - 2
Ginger - 1'' piece
Turmeric Powder - 1/2 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala Powder - 1 tsp (This time Sakthi Masala)
Oil - 3 tbsp
Salt to taste
Coriander leaves - a few chopped

Soak rajma in water overnight. Change and add just enough water to cover the rajma and pressure cook the rajma and salt for upto 3 whistles.
In a saute pan, heat 1 1/2 tbsp of oil and add the chopped onion, green chili, ginger and garlic and saute for 6 to 7 minutes until the onions are soft and on low to medium heat. Add the tomatoes and cook for further 5 minutes. Turn of the heat and let it cool for 2 minutes.
Grind the mixture to a smooth paste. In the same saute pan heat the rest of the oil, add the paste and cook on medium to low heat until golden brown, you should start seeing the oil separating from the mixture. You can also do it on high but you would need to keep stirring to avoid burning. I prefer to let it cook on medium. Add the turmeric powder, red chili powder, coriander powder and garam masala. Stir and fry for 2 to 3 minutes more.
Add cooked rajma(along with the water in which it was cooked). Add an additional 1 cup of water. Taste and add a pinch of salt if required. Stir well and cook over medium heat for 5-7 minutes. Bring to boil. Garnish with chopped green coriander leaves and serve hot.


The goodness of Kidney Beans.

You can put a dash of heavy cream on top when you add the garnish.

I sometimes also add 1/2 tsp of Amchur(Mango Powder) along with the dry powders for a tangy taste.