Green Leafy Vegetables in US

I bought a bunch of Radish greens last weekend. Made a dal (moong + masoor) with the radish leaves, a handful of spinach and tomatoes. I thought these leaves would be bitter. Surprisingly they were not.

Nivedi..

yummmmmmmmmmmmmyyyy....

Nivedi,

The dhal looks appealing and tasty !

Hey, any reason for adding both moong and masoor dhal..?

Cheers
Krithika

Thanks Nandu!

Krithika - No particular reason. But I combine dals just for a change of taste.

Hey Nandhu,

Do you also use the pink stems of the beetroot leaves for thogayal?

Originally Posted by Nandshyam

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You can make thogayal: I make this when I dont want to make any extra dish, just rice, ghee and thogayal :)

In a pan, add oil, fry 2 spoons of urad dhal, fry, then add chopped 1 onion and 2 green chilies(more spice, add more), Let it fry, dont stir continuously, they say, then onion will shed more water, once it turns light brown, add 1 chopped tomato and chopped beetroot leaves, let it cook, the initial raw smell should go off. Thats it.. once done, let it cool and grind to a smooth paste. Tadka it with little mustard, urad and curry leaves.

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Cook some 5 spoons of moong dal and keep it aside [ I microwave it at times since the dal should still be intact and not like we need for kootu or sambhar]



Marakaama enakkum serthu sapidavum

Originally Posted by Jithiks

Hey Nandhu,

Do you also use the pink stems of the beetroot leaves for thogayal?

yep.. if they are not that hard.. use them as well !!!!

Nivedi.. recipe pleaseeeeeeeeeee .. no ground paste or anything.. just basic onion+tomato+powder stuff?

Hi Ladies,

Today, I made Beetroot leaves thogayal (recipe courtesy:Nandhu)
Chowchow,carrot & Brinjal Koottu (My recipe)
& Fried Appalams for Dinner.
Of course made rice too ! The combination was too good !

Nandhu, for the thogayal, I added some ginger too, in addition to the ingredients you mentioned. The taste was excellent !

Also, did not add the pink stems this time (did not want to take chances) and saved it ..probably will add it when I make celery or Bok Choy Koottu.

Attached pictures of the same...

Nandhu - I have some beet leaves. I will make the thogaiyal this week. The radish leaves dal is simple. No grinding. Just dal and tomatoes and greens with a tadka of mustard, jeera and urad. You can try adding some garlic.

Krithika - Great pic's. How did you cook the vege kootu?

Hi Nivedi,

Thanks !

For the Koottu, first, pressure cook the chopped chowchow,carrot and brinjal along with moong dhal after adding hing,haldi,tsp of sambar powder and salt.

Soak a tsp of jeera in hot water and grind into a paste with green chillies-3 or 4 along with coconut and a few curry leaves in a blender.

After the veggies are pressure cooked, add the ground paste to it.

Then in a pan, take some oil for seasoning..add mustard, jeera,gram dhal, curry leaves and hing. To this add the mixture of vegetables and ground paste. Let it come to a boil..reduce the heat and add the mel kootu maavu. Let it again come to a boil..that's it..kootu is ready !

This Kootu tastes so good with any thogayal !

Cheers
Krithika

Hi all,
Read all the replies... It is as if I am with you people having Koottu and thogaiyal ! And when any variety rice - Lemon rice or tamarind rice ..... or anything will go with these side-dishes for a yummy lunch !!

I made Cucumber koottu, garlic rasam and lemon rice and rice appalam for lunch today... It was yummy,indeed !!! I used to add onion and 2-3 pieces of garlic for the restover koottu(if there is...) to be the side-dish for Chappati for some other day.