HORSE GRAM Or MUTHIRA Or GAHAT CURRY

HORSE GRAM Or MUTHIRA Or GAHAT CURRY: The word Muthira reminds me of my mother’s words – “Muthira thinal kuthira pole aakum”. All I knew then was if I eat Horse gram I will end up being strong like a horse. I did not really know that it is one of the major food given to horses or rather a cattle feed. But it tastes good. This is one of the beans which are widely used in southern parts of India. But it is lesser known in other parts of the world.

Horse Gram is known to even have medicinal properties. The seed coat has anti oxidant properties. So consume with the seed coat. It is good diet for diabetic people as it reduces the insulin resistance. And as a bean it has high amounts of proteins in it. It is definitely a good choice for adults and kids alike. It goes well with rotis and rice. 

My mother has always cooked it as thoran recipe. But since I like curries more, I tried it in a new way and it ended up being a good one. So let us move on to our super simple recipe. I have cooked it with no oil. You may use oil if required.

INGREDIENTS:

Horse Gram, Soaked – 1 cup

Red Onion – 1 small

Tomato – 1

Turmeric powder – a pinch

Chilli powder – ¼ tablespoon

Curry leaves – a sprig

Salt to taste

Oil – ½ table spoon (optional)

Water

METHOD:

Soak the horse gram for around 4 hours. Take a pressure cooker and add all the other ingredients with enough water to cover all the ingredients and cook. One to two whistles on low heat should be enough. Mix well and serve!

NB: You may add oil along with the other ingredients before cooking. 

Add more water and boil. if you want it to be watery.

MATHAGA CHERUPAYAR ERISSERY or PUMPKIN or BUTTERNUT SQUASH MASH WITH GREEN GRAM or MOONG DAL

MATHAGA CHERUPAYAR ERISSERY or PUMPKIN or BUTTERNUT SQUASH MASH WITH GREEN GRAM or MOONG DAL: I have tried the pumpkin erissery number of times and I never got the taste correct. My parents had flown in to be with us for a few days and my mother made it for me. Yum!!!!!!!! It tasted so great and yes I also learnt it....so today was the trial day and it was a huge success.

Unlike most curries, this is not at all hot and spicy. This has a sweet and salty taste. Even my baby had few spoons of it. The pumpkin erissery can also be made with the red beans. I tried making it with sambar dal and it tasted terrible. Instead of pumpkin you may also use butter nut squash. 

The best part of this dish is that it is a combination of pumpkin and green gram, both of which are power packed with nutrients. Pumpkins are rich in antioxidants, fiber, vitamins and minerals. It is even used in dieting programs as it has very low calories. It has very high vitamin A. Green gram on the other hand is a rich source of low fat protein. It is also high in fiber. Green gram is also considered as a great food for weaning babies.

It tastes best with hot rice and papad. It is a simple and delicious vegetarian feast.  You may also have it with rotis.

INGREDIENTS:

Pumpkin or butter nut squash cubed – about 2 cups

Green gram – ¼ cup

Scraped coconut – 7 tablespoons

Garlic – 1 to 2 cloves

Cumin seeds – ¼ tablespoon

Turmeric powder – a pinch

Chilli powder – ¼ to ½ tablespoon

Curry leaves – 2 sprigs

Mustard seeds – 1 tablespoon

Dry red chilli – 1

Oil – 1 tablespoon

Salt to taste

Water

METHOD:

Clean and cube the pumpkins. Soak the green grams for about an hour or so. Pressure cook the green gram with a bit of salt (approximately 2 whistles on low heat).

In the meantime, grind roughly the following:

Scraped coconut – 3 tablespoons, curry leaf – a sprig, garlic clove, cumin seeds, turmeric powder, chilli powder and very little water.

Pour this mixture to the cooked green gram and add the pumpkin pieces. Cook till the pumpkins are well cooked (approximately one whistle).  Mash the pumpkins and mix it well. Check for the salt. If the mixture is too thick, add little water, preferably hot water.

In another pan, heat some oil and splutter the mustard seeds. Add the rest of the scraped coconut and sauté till light golden brown. Add the rest curry leaves and dry red chilli and sauté. Pour this to the cooked pumpkin green gram mixture. Serve!

NB: The sweetness will depend on the sweetness of the pumpkin. 

         

UNRIPE BANANA SMASH WITH PEPPER or KAYA PUZHUKKU

UNRIPE BANANA SMASH WITH PEPPER / KAYA PUZHUKKU:  I wanted to reduce the oil I use for cooking the unripe banana stir fry and I ended up with this. It is a tasty one and has a puzhukku or almost smashed texture.  It is a salty spicy one!

Unripe banana helps your intestinal colon healthy. It also increases the body’s ability to absorb calcium. It also has vitamin B6, potassium and vitamin C.

Unripe bananas have resistant starch. If you notice, the term resistant starch has been the “it” word recently among the weight watchers. They say resistant starch allows you to aid weight loss as it moves through your intestine undigested and thereby giving you the fullness feel.

Now, I really love unripe bananas. So here goes the recipe.

INGREDIENTS:

Unripe Bananas – 2

Red Onion – 1

Pepper Powder -1/4 to ½ tablespoon

Curry leaves – a sprig

Turmeric powder – a pinch

Salt to taste

Oil

METHOD:

Clean and dice the unripe bananas. The smaller the piece the easier it gets cooked.  Slice the onions.

Transfer the banana pieces to a pan and pour little water (just enough to cook. Remember water will also ooze out from the bananas during cooking). Add salt and turmeric powder. Check in between so that you won’t burn the bananas. Close the pan with a lid.

Place the pan on low flame and cook until bananas are really tender. Add the curry leaves and pepper and onions and drizzle oil once the water has totally dried out. Mix well and serve.

NB: I have used coconut oil as the mix of coconut oil with bananas is irresistible.