Rice With Kothamalli Thokku, Milagu Rasam And Keerai Molagootal

nandinimithun · Feb 4, 2018

Here comes a simple lunch....

Kothamalli(coriander leaf) thokku
Ingredients
3-4 washed and chopped coriander leaf
1 medium lemon size tamarind
1/2 tsp mustard seeds
10-12 dry red chilly
5-6 tbsp cooking oil
Salt as per taste

Method
In a pan drizzle few drops of oil and fry dry red chilly and tamarind...
Allow to cool and grind with coriander leaves and salt
Add as little water as possible while grinding.
Heat oil in a pan splutter mustard seeds, add the ground paste and mix well.
Saute on low flame for 10-15, or until the oil leaves the side.
Cool and transfer to a container
Can be refrigerated for 15-20 days.

milagu rasam
Ingredients
1 tomato
1 cup tamarind juice
1/2 tsp haldi
1 tsp pepper corns
1/2 tsp cumin
1/2 tsp coriander seeds
Salt as per taste
Curry and coriander leaf
1/2 tsp ghee
1/2 tsp mustard seeds.

Method
Dry roast pepper, jeera and coriander seeds and crush to coarse powder in a mortar pestle,else grind in a mixer.
In a vessel add chopped tomato pieces, tamarind extract, haldi,salt, curry leaf, coarse pepper powder.
When it turns frothy, will take 6-8mins.
Switch off the flame, season with mustard seeds and garnish with coriander leaves.

Keerai molagootal
Ingredients
1 cup palak
1/2 cup toor dhal or moong dhal
1/2 tsp haldi
1/2 tsp urad dhal
4-5 dry red chilly
1/2 tsp cumin seeds
4-5 tsp fresh grated coconut
1/2 mustard seeds
2 tsp cooking oil
Salt as per taste

Method
Pressure cook the dhal with haldi, mash and set aside.
Add a tsp oil to a pan and fry urad dhal and dry red chilly until both are done.
Add the fried urad dhal, dry red chilly with cumin seeds, coconut and little water and grind to fine paste.
In a cooking vessel add the cleaned, chopped palak with enough water, close and cook for 3-4 mins.
Now add the cooked dhal, ground paste and salt.
Adjust the consistency and allow to boil for 6-7 mins.
Season with oil and mustard seeds.

Enjoy this simple lunch with a bowl of rice.
Bon Appetit