Carrot Beans Poriyal

 

(Poriyal means South Indian Vegetable dish prepared with shredded vegetables along with mustard, urad dal, channa dal, onion, chillies and finally dressed with shredded coconut)

Ingredients:

4 cups of finely chopped Carrot and Beans

1 small sized Onion

2 Red Chillies

1tbs Channa dal (soaked in water for few minutes) (optional)

Few Curry leaves

1 tsp Mustard seeds

1 tsp Urad dal

2 tbs Shredded Coconut (Optional)

Salt to taste

1 tbs Oil

Preparation:

In a wide bottomed pan, heat oil, add mustard seeds, urad dal, curry leaves, red chillies, channa dal and sauté for few minutes.

Add the Onion and sauté till the onions turn light brown.

Add the Carrot & Beans, salt and sprinkle little water and leave it in medium heat for 5 minutes.

Give a constant stir and when the water dries and the vegetables are  well cooked add the coconut and give a stir.

Leave it for few more minutes in low heat and turn off the stove.

Tasty  Carrot & Beans poriyal is ready to serve with sambar, rasam & rice.

Uruzhaikilangu (Potato) Poriyal

 

Ingredients

2 Large Potato boiled and diced

1 Medium sized Onion sliced

1 small tomato diced

1 green chilli cut in length wise

1 tsp Chilli powder

1 tsp Coriander powder

½ tsp Mustard seeds

½ tsp Urad dal

Few Curry leaves

Few Coriander leaves

Salt to taste

1 tbs Oil

Preparation

In a shallow pan, heat oil, add mustard, urad dal, curry leaves, green chillies, onion one by one and sauté finely until the onion changes to light brown.

Add the tomatoes and sauté it for few minutes.

Now add the potatoes, chilli powder, coriander powder, salt, give a stir and leave it in reduced flame.

Give a constant stir and when the potatoes turn dry and brown turn off the flame.

Garnish with Coriander leaves.

Tasty Uruzhaikilangu poriyal is ready to serve with sambar/rasam/yogurt rice.

Kudaimilagai (Green Pepper) Pachadi

  

Ingredients

1 cup of Toor dal cooked

3 Green Peppers finely chopped

1 medium sized Onion chopped

1 Tomato diced

2 Green chillies cut in length

1 tsp Chilli powder

1 tsp Coriander powder

¼ tsp Turmeric powder

½ tsp Mustard seeds

½ tsp Urad dal seeds

Little Tamarind juice

Few sprinkles of Asafoetida

Few Curry leaves

Few Coriander leaves

Salt to taste

1 tsp. Oil

 

Preparation

In a pan, heat oil, add mustard, urad dal, asafoetida, curry leaves, green chillies, onion one by one and sauté finely until the onion changes to light brown.

Add the tomatoes and sauté it finely until it is cooked well.

Now add the green pepper, turmeric powder, chilli powder, coriander powder and sauté it.

When the green peppers are done well add the cooked toor dal, give a stir and leave it in reduced flame.

When the pachadi thickens turn off the stove and garnish with coriander.

Tasty kudaimilagai pachadi is ready to serve with rice.

Keerai Poriyal

Ingredients

4 cups of Spinach/Turnip Green chopped

1 small sized Onion 

2 Red chillies

1tbs Channa dal (soaked in water for few minutes)

Few Curry leaves

1 tsp Mustard seeds

1 tsp Urad dal

2 tbs Shredded Coconut (Optional)

Salt to taste

1 tbs Oil

Preparation

In a wide bottomed pan, heat oil, add mustard seeds, urad dal, curry leaves, channa dal and sauté for few minutes.

Add the Onion, red chillies and sauté till the onions turn light brown.

Add the greens, salt and sprinkle little water and leave it in medium heat for 3 minutes.

Give a constant stir and when the greens are well cooked add the coconut give a stir and turn off the heat.

Tasty Keerai poriyal is ready to serve with sambar & rice.

Vazhakkai Varuval

Ingredients

2 raw bananas

1 tsp. Turmeric powder

2 tsp. Pepper powder (desired amount)

Salt to taste

2 tbs. of Oil

Preparation

Cut the raw bananas into  ½ inch thick slices and steam it in a idli cooker for 5 minutes or we can place in water and boil it for 5 minutes so that the raw banana’s will be half cooked.

Mix the turmeric powder, pepper powder, salt, little water and make it into a fine paste.

Mix the chilli powder, ginger garlic paste, lemon juice, salt and make it into a fine paste.

Apply the mixture on both sides of the sliced raw banana and marinate it for 5 -10 minutes.

In a flat pan heat the oil and add the marinated banana slices and fry it until it becomes crisp on both sides. 

Tasty Vazhakkai varuval is ready to serve with Sambar/Rasam/Curd rice.

Kathirikkai Murungakkai Poriyal (Eggplant & Drumstick)

Ingredients

4 Eggplant diced

2 Drumsticks cut into 2 to 3 inch pieces / Frozen Drumsticks

1 medium sized Onion finely chopped

2 green chillies cut in lengthwise

1 tsp Red chilli powder

1 tsp Coriander powder

Few Curry leaves

1 tsp Mustard seeds

1 tsp Urad dal

2 tbs Shredded Coconut (Optional)

Salt to taste

1 tbs Oil

Preparation

In a wide bottomed pan, heat oil, add mustard seeds, urad dal, curry leaves and sauté for few minutes.

Add the Onion, green chillies and sauté till the onions turn light brown.

Add the drumsticks, salt and sprinkle little water, cover the pan and leave it in medium heat for few minutes.

Give a constant stir and when the drumstick half cooked add the eggplants, red chilli powder, coriander powder and salt.

When the water dries and the eggplant and drumsticks is well cooked add the coconut and give a stir.

Leave it for few more minutes in low heat and turn off the stove.

Tasty Eggplant and drumstick poriyal is ready to serve with sambar, rasam & rice.

(Note: Instead of using red chilli powder and coriander powder we can use 1 tbs of Sambar powder)

Potato fry

Ingredients:

2 large potatoes

1 tsp chilli powder

2 garlic cloves crushed

Few curry leaves

½ tsp Mustard seeds

Salt to taste

2 tbs oil

Preparation:

Cut the potatoes into thin slices.

In a flat shallow pan, heat the oil, add the mustard seeds, curry leaves, garlic, potatoes, chilli powder and salt one by one and reduce the heat.

Give a stir in between and when the potatoes cooked well, turns brown and crispy, turn off the heat.

Serve it with Sambar & Rice/Rasam & Rice.

Suraikkai Kootu

Ingredients:

1 Suraikkai/Bottle Gourd peeled and sliced.

½ cup of Channa dal (soaked in water for 10 minutes)
1 medium sized Onion finely chopped
1 tbs finely chopped Ginger
1 Tomato diced
2 Green chillies cut in lengthwise
Few Curry leaves
Few sprinkles of Asafoetida
¼ tsp. Turmeric powder
1 tsp. of Red chilli powder
1 tsp. of Coriander powder
½ cup Coconut milk
½ tsp. Mustard seeds
½ tsp. Urad dal
Salt to taste
2 tsp. of Oil

Preparation:

In a pressure cooker, take the gourd, channa dal and cook it for 5 minutes.

In a pan, heat the oil, add mustard, urad dal, curry leaves, green chillies, asafoetida, ginger, onion one by one and sauté it finely till the onion turns light brown colour.
Now add the tomatoes, pressure cooked gourd & channa dal, turmeric powder, red chilli powder, coriander powder, salt and sauté it finely add the coconut and cover the pan for few minutes.
Give a constant stir and let it stand for few minutes till the kootu/gravy turns thick.
Check for the salt and give a stir and turn off the heat.
Tasty Suraikkai Kootu is ready to serve it with sambar & rice and rasam & rice.

Beetroot Poriyal

Ingredients:

4 cups of chopped Beetroot

1 medium sized Onion finely chopped

2 Red chillies

Few Curry leaves

1 tsp Mustard seeds

1 tsp Urad dal

2 tbs Shredded Coconut (Optional)

Salt to taste

1 tbs Oil

Preparation:

In a wide bottomed pan, heat oil, add mustard seeds, urad dal, curry leaves and sauté for few minutes.

Add the Onion, red chillies and sauté till the onions turn light brown.

Add the beetroot, salt and sprinkle little water, cover the pan and leave it in medium heat for 5 - 10 minutes.

Give a constant stir and when the water dries and beetroot is well cooked add the coconut and give a stir.

Leave it for few more minutes in low heat and turn off the stove.

Tasty Beetroot poriyal is ready to serve with sambar, rasam & rice.

Palakkai Kootu

 Ingredients:

·         1 small Palakkai (raw Jack Fruit)/Canned raw Jack fruit

·         ½ cup of cooked Toor dal

·         1 medium sized Onion finely chopped

·         4 Garlic cloves finely chopped

·         1 Tomato diced

·         2 red chillies

·         1 tsp. Cumin seeds

·         Few Curry leaves

·         Few sprinkles of Asafoetida

·         ¼ tsp. Turmeric powder

·         1 tsp. of Red chilli powder

·         1 tsp. of Coriander powder

·         ½ tsp. Mustard seeds

·         ½ tsp. Urad dal

·         Salt to taste

·         2 tsp. of Oil

Preparation:

·       Peel and finely slice the raw Jackfruit and boil it in water with little salt for 5 minutes, drain and allow it cool.

·       In a pan, heat the oil, add mustard, urad dal, curry leaves, red chillies, asafoetida, garlic, onion one by one and sauté it finely till the onion turns light brown colour.

·       Now add the tomatoes, jackfruit, turmeric powder, red chilli powder, coriander powder, salt and sauté it finely add few sprinkles of water and cover the pan for few minutes.

·       Add the cooked toor dal and reduce the heat, give a constant stir and let it stand for few minutes till the kootu/gravy turns thick.

·       Check for the salt and give a stir and turn off the heat.

·        Tasty Palakkai Kootu is ready to serve it with sambar & rice and rasam & rice.

Vazhakkai Podimas

Ingredients:

·         2 raw bananas

·         1 medium sized Onion finely chopped in lengthwise

·         2 Green chillies

·         Few Curry leaves

·         Few sprinkles of Asafoetida

·         ¼ tsp. Turmeric powder

·         ½ tsp. Mustard seeds

·         ½ tsp. Urad dal

·         2 tbs of Shredded Coconut

·         Salt to taste

·         2 tsp. of Oil

Preparation:

·       Cut the raw bananas into half and steam it in a idli cooker for 5 minutes or we can place in water and boil it for 5 minutes, this helps in easy peeling of the skin,allow it cool before peeling the skin.

·        Finely slice the raw banana.

·        In a pan, heat the oil, add mustard, urad dal, curry leaves, asafetida, onion one by one and sauté it finely till the onion turns light brown colour.

·       Now add the sliced raw banana, turmeric powder, salt and sauté it finely add few sprinkles of water and cover the pan for few minutes.

·       When the raw banana is cooked well, reduce the heat, remove the lid and give a stir and let it stand for few minutes till the banana turns crisp and brown.

·       Check for the salt.

·        Add the shredded coconut, give a stir and turn off the heat.

·       Tasty Vazhakai podimas is ready to serve it with sambar & rice and rasam & rice.

Dal Methi (Paruppu Vendhayakeerai)

Ingredients:

·         ½ cup of Toor dal

·         1 bunch of Methi (Fenugreek) leaves

·         1 medium sized Onion chopped

·         1 Tomato diced

·         3 Garlic cloves

·         2 Green chillies cut in length

·         1 tsp. Chilli powder

·         ¼ tsp. Turmeric powder

·         ½ tsp. Mustard seeds

·         ½ tsp.Urad dal seeds

·         ½ tsp. Cumin seeds

·         Few sprinkles of Asafoetida

·         Few Curry leaves

·         Salt to taste

·         1 tsp. Oil

Preparation:

·       Remove the roots of the methi, wash it thoroughly and finely chop the methi leaves along with their tender stems.

·       Add little salt to the finely chopped methi leaves cover it and keep it aside for 10 minutes.

·       After 10 minutes, squeeze the methi leaves to remove out all the water so by doing this the bitterness of the methi can be reduced.

·       Take the toor dal along with garlic and pressure cook for 10 minutes.

·       In a pan, heat oil, add mustard, urad dal, cumin, curry leaves, green chillies, onion one by one and sauté finely until the onion changes to light brown.

·       Add the tomatoes and sauté it finely until it is cooked well.

·       Now add the methi leaves, turmeric powder, chilli powder and sauté it.

·       When the methi leaves are done well add the cooked toor dal, sprinkle little asafoetida, give a stir and leave it in reduced flame.

·       Check for the salt (keep in mind to add salt as per taste because we have already given methi leaves a salt rub).

·       When the dal methi thickens turn off the stove.

·       Tasty Dal methi is ready and serve it with rice & ghee.