Food fix

Oats and cowpeas classics

Food fix

Khara oats pongal

Ingredients: 1/2 cup moong dal, 1/2 cup oats, 1/2 cup ghee, 50g roasted cashewnuts, 4 chopped green chillies, 1/2 cup copra, 2 tsp powdered pepper corn, 1 tsp roasted and powdered jeera, 3 cups of water.

Method: In a cooker, add moong dal, soaked oats, water, salt, and pressure cook for 2 whistles and cool. Add pepper jeera powder, green chillies, adjust salt if needed, and cook for a while. If pongal is too hick, add more water. Heat ghee in a kadai, add jeera, pepper, curry leaves, hing, red chillies, and fry well. Garnish with cashew and copra. Serve with coconut chutney or tamarind gojju.

Sweet oats pongal 

Ingredients: 1/2 cup moong dal, 1/2 cup oats, 2 cups milk, 1/2 cup ghee, 50g cashew and raisins, 50g copra, a little nutmeg and cardamom powder,1 cup jaggery.

Method: In a pan, heat 1 tbsp ghee, fry moong dal and soaked oats, and keep aside. Take a cooker, add the ingredients with milk, and 1 cup water, and pressure cook for 2 whistles and cool. Add jaggery, copra, roasted cashew and raisins with cardamom powder and nutmeg. Cook for a while. If pongal is too thick, add more milk and cook.

Avarekaalu (cowpeas) kootu

Ingredients: 1/2 kg avare kaalu, 2 tomatoes, 2 brinjals, 2 potatoesFor paste: 1 cup coconut, 1tbsp ginger garlic paste, 1 tbsp red chilly powder, 1 tbsp dhania powder, 1/2 tsp turmeric, 1 tsp khus khus, 2 cinnamon, 4 cloves, 2 tbsp puffed gram. Grind all these to a smooth paste with a little water.

Method: In a cooker, heat 2 tbsp oil, add mustard seeds, 1 chopped onion, curry leaves, and 2 red chillies, and fry well. Add field beans, paste, potato, brinjal, tomato and cook for a while. Add salt, 2-3 cups of water and pressure cook for 2 whistles. Serve hot with rice.

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