This menu includes the most wanted Mango & murungai kai/drumstick sambar, palak(pasalai keerai) kootu/ dal palak blended with coconut, paruppu rasam, okra stir fry , with yogurt and pickle. During Mango season every other day we have this mango murungai sambar….match made in heaven….. unbeatable flavor and taste.
TO PREPARE PALAK KOOTU …..rinse and chop the palak finely. Boil 2 tablespoons of moong dal with 1/2 teaspoon of hing & turmeric powder. Prepare a fine paste of fresh coconut (2 tablespoon) with 1/4 teaspoon of black pepper, 1/2 teaspoon of jeera / cumin seeds and 2 shallots. Keep it aside. If not shallots add a teaspoon of chopped onion.Heat a deep bottomed pan pour a tablespoon of any vegetable oil preferably coconut oil in medium flame. First add some mustard seeds, split urad dal, jeera & allow it to splutter. Then add one or two finely chopped garlic & then one onion. Sauté well for 3 to 5 minutes. Then add chopped palak & give it a stir. Now add 1/4 tablespoon of red chilli powder( or 1/2 tablespoon of sambar powder) & add some water. Allow it to boil for 2 minutes. Add the grounded coconut mixture & boil it for 3 minutes. Finally add the cooked dal and give it a stir. Once it started boiling….add two teaspoons of coconut oil & switch off the flame. This can be served with rice & roti. If you want more spicy then adjust the red chilli powder accordingly. Instead of coconut oil sprinkle it with some Desi ghee or clarified butter. Any greens like amaranth, palak, methi, moringa can also be used. This is one of the best ways to have greens & dal together.
None of our meal ends without dessert….whether homemade or store brought. This platter has store brought Badusha, simple yet delicious. The other plate is of my son’s who loves to have some pakoras for lunch.