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Apr 02

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Lunch/ Dinner menu – Dondakaaya Ulli Karam & Mixed Vegetable Kootu

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LDM1If you want to know how I work in my kitchen and what I generally cook for my family, this Lunch/ Dinner Menu Series will be very exciting for you. On today’s menu we have Dondakaaya Ulli karam and Mixed Vegetable Kootu. So make this and Enjoy :)

 

 

 

 

 

 
Watch the video here:

This is how I proceed while making this Menu.

  • Soak the dal, tamarind in enough water for 30 mins. Soak rice in water for 30 mins if you like.
  • Chop the vegetables for the kootu and ulli karam.
  • After 30 mins of saoking time, pressure cook the rice.
  • Then pressure cook the dal.
  • While the dal and rice is getting ready, start cooking the vegetables for kootu, cook tindora and onions for ulli karam.
  • Meanwhile make kootu masala and onion masala for both the curries.
  • By this time the dal will be ready as well.
  • Season the kootu and cook the tidora with onion masala.
  • By this time rice should be done.
  • Serve hot and enjoy :)

Cooking Rice:
Ingredients:

  • Sona Masoori Rice – 1 Cup
  • Water – 2 Cups

Process:

  • Wash the rice and soak for 30 mins.
  • After 30 mins, add 2 Cups of water and cook till done.
  • If using pressure cooker, cook for 1 whistle.

Mixed Vegetable Kootu:

  • Toor Dal – 1/3 Cup (wash well, drain and soak in fresh water for 30 mins)
  • Onion (roughly chopped) – half no
  • Tomato (roughly chopped) – 1 no
  • Turmeric Powder – 1/4 tsp
  • Butternut Squash (chopped) – 3/4 Cup
  • Carrot (peel and chopped) – 1/2 no
  • Potato (peeled, chopped) – 1 small.
  • French beans (chopped) – 6 no or 1/4 Cup
  • Cauliflower – 2 big florets (1/4 Cup)
  • Tamarind – lime sized (soak in 1 Cup of water)
  • Jaggery – 1/2 tsp or to taste.
  • Salt – 1 tsp or to taste.

Spice Masala:

  • Chana dal – 1 tsp
  • Urid Dal – 1 tsp
  • Cumin Seeds – 1/2 tsp
  • Dry Chillies – 4 no or adjust to taste
  • Coriander Seeds – 2 tsp
  • Black peppercorns – 2 tsp or adjust to your taste
  • Oil – few drops.
  • Dry Coconut – 1/4 Cup

Seasoning:

  • Clarified Butter (Ghee) or oil – 1 tsp
  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1/2 tsp
  • Urid Dal – 1/2 tsp
  • Dry Chillies – 2 no
  • Asafoetida – 1/8 tsp
  • Curry Leaves – few

Process:

  • Into the pressure cooker add the soaked dal, add 1 Cup of water.
  • Add onion, tomato, turmeric powder.
  • Pressure cook for 3 whistles or till you get mushy dal.
  • Add all the vegetables into a medium sauce pan.
  • Add 1 Cup of water and cook the vegetables till tender.

For masala:

  • Heat a frying pan.
  • Into the frying pan, add chanadal, urid dal, cumin seeds, dry chillies, coriander seeds, black peppercorns.
  • Dry roast them till aromatic on low heat for 2 mins.
  • Turn OFF the heat. Add Dry Coconut.
  • Let the spices cool off a bit.
  • Blend them to a corase paste.
  • Keep this aside.

How to proceed:

  • Now to the cooked vegetables, add tamarind extract, jaggery, cooked dal, salt and the ground masala and bring to a boil.
  • Meanwhile start preparing the seasoning.
  • Heat the same pan in which you dry roasted the spices.
  • Add Ghee or oil.
  • When it is medium hot, add mustard seeds, cumin seeds, urid dal, dry chillies, asafoetida, curry leaves.
  • Immediately pour this on top of the boiling kootu.
  • Now the Kootu is ready.
  • Serve hot with rice or chapathi.

Tindora Ulli Karam:

  • Tindora (cut the ends and cut lengthwise thinly) – 300 gms
  • Onion (thinly sliced) – 1 big
  • Oil – 2 Tbsp
  • Curry Leaves – few.
  • Turmeric Powder – 1/2 tsp
  • Salt – to taste.

For Masala:

  • Oil – 2 tsp
  • Dry Chillies – 8 or to taste
  • Cumin Seeds – 1/2 tsp
  • Coriander Seeds – 1 Tbsp
  • Tamarind – 2 flakes
  • Dry Coconut – 1/4 Cup
  • Onion – 1/4 Cup
  • Water – 1/4 Cup

Process:

  • Heat oil in a frying pan, when it is medium hot, add curry leaves.
  • Add Onion, tindora, turmeric powder, salt.
  • Cook till tindora is cooked.

Masala:

  • Heat 2 tsp of oil.
  • When it is hot, add dry chillies, cumin seeds, coriander seeds.
  • Fry till golden.
  • Add tamarind, onion, dry coconut, salt, water.
  • Cover and cook till onions turn tender.
  • Cool off the mixture and blend to a coarse paste.

How to proceed:

  • Add this paste to the cooked tindora and cook with the masala for 5 mins or till the mixture dries out.
  • Turn OFF the heat and Tindora Ulli Karam is ready.
  • Serve with hot steamed rice.

 

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