Murrugaka Aloo Curry / Drumstick Aloo curry

Murrugaka has a very unique taste . Addition of it in any gravy makes it taste special. I love murrugaka in sambar ,theeyal and avial. Mom  used  to  make murrugaka thoran too. Its a very popular vegetable in Kerala and is grown in most of the homes. Mom uses leaves and flowers for cooking too .She says its very good for you .Murragaka ella teega archa curry is my all time favorite.

Here a slightly north indian style use of murrugaka.

Aloo/Potato - 2  yukon gold , each cut into 4 pieces
Murrugaka/Drumstick - 1 , cut into 2 inch pieces
Onion - 1/2 cup , chopped fine
Tomato - 1/2 cup , chopped fine
Ginger Garlic Paste -  1/2 tsp
Chilli Pw - 1/2 tsp
Coriander Pw -  1/2 tsp
Turmeric Pw - 1/8 tsp
Garam Masala - 1/4 tsp
Oil - 2 tbsp
Water - 1/2 cup
Salt to taste.

1. Heat oil and ginger garlic paste cook for a 30 seconds.
2. Add onion and cook till golden.
3. Add tumeric, chilli , coriander, and garam masala powder and mix well.
4. Add tomato and cook till tomato is done and oils starts to separate.
5. Add  aloo and  murrugaka pieces and salt and mix well.
6. Cover and cook for another two  minutes.
7. Add water , cover  and cook again on medium flame.
8. Cook till aloo and  murrugakka is tender.
9. Serve with rice or roti and enjoy.

Lauki wali dal / Split lentil soup with gourd

In indian homes we all cook dal and i use lot of vegetables  in it and the inspiration is my mom. When we were kids the vegetables which we did liked to eat mom will cook it with dal :). And we will eat the dal without even knowing its there. In this recipe i have cooked the dal with lauki / gourd because my husband hates lauki ki sabzi so i now a days cook it with dal . Here is the one more recipe from the thali (platter) in last post.

Toor Dal/ Any split lentil - 1/2 cup
Lauki / Any vegetable  - 1 cup , cut into small pieces.
Tomato - 1 cup , chopped
Garlic Cloves - 6
Hot green chilli - 4 or to taste ,chopped
Hing(optional) - 1/4 tsp
Turmeric Powder - 1/4 tsp
Oil/Ghee - 2 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Salt to taste

1. Wash and cook the dal, lauki(any vegetable),tomato,garlic,chilli,turmeric,hing .
2. I usually will pressure cook the dal for 2-3 whistles or for 10 minutes.
3. When dal is very tender mash the mixture well with a ladel and add salt to taste.
4. Keep the mixture back on fire to simmer.
5. Heat ghee/oil and add mustard seeds when the start to pop add cumin.
6. Cook for 30 seconds and add to the simmering mixture and switch of the flame.
7. Serve the rice or roti

Sending this to MLLA - 28 at Dil se

Pudina Chutney / Mint Dip

Mint is one of those herbs which is very easily available in India and so very popular and chutney is my favorite preparation to make.  We all make all kinds of chutneys , rice , paratha and drinks. This is one of my favorite. I just love to serve it with warm rice and ghee . Goes well with crackers and chips too. Mix a tbsp of chutney with 1/4 cup yogurt and you have a wonderful dip.

 Mint Leaves - 1 cup

 Urad Dal - 1 tsp

 Hot Green Chili - 2 , slit into half

 Coconut - 1 tsp

 Salt - 1/4 tsp

 Tamarind Pulp - 1/8 tsp or a 1/4 inch piece

 Oil  - 1/2 tsp

1.  Heat oil in a pan and urad dal and let it turn golden.
2. Add coconut , green chilli and tamarind and cook for a minute.
3. Add the mint leaves and switch of the flame and let the leaves wilt a little.
4. When cooled add salt and grind without water if possible and serve