RED RADISH PORIYAL ( British Radish)

INGREDIENTS :

Red Radish (British Radish) - 300 gms

Onion - 1 medium

Garlic cloves - 4

Green Chillies -4

Mustard - 1 tsp

Jeera - 1 tsp

Grated Coconut - 1 tbsp

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, add Mustard and Jeera. When it splutters, add in onion, garlic cloves and chillies. Saute them till soft and tender.

2) Then, add in the chopped radish. Saute for few minutes and add little water. Cover with a lid and cook till soft and tender in slow flame. 

3) Once done, add in turmeric, chilli powder and Salt. Mix it well. 

4) Finally, add in the grated coconut. Toss it well for 2 minutes and remove from the flame.

Serve hot.

 

RUNNER BEANS PORIYAL

INGREDIENTS:

Runner beans - 200 gms

Mustard - 1 tsp

Urad dal - 1 tsp

Onion - 1 chopped

Turmeric powder - 1 tsp

To Grind :

Coconut pieces- 3

Chilli powder - 1 tsp

Jeera powder- 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan . Once hot , add mustard and urad dal . When it splutters , add finely chopped onion. Saute it till tender .

2) Then add chopped beans and saute it for 2 minutes.

3) Add in the grinded masala and salt. Mix it up well.

4) Add in 1/2 cup of water and cover with a lid. Cook till beans is soft and the water is drained off completely. Add a spoon of gingelly oil before removing from the flame.

 

BRINJAL RAVA FRY

INGREDIENTS :

Brinjal - 1 big

Rava - as required

Chilli powder - 1 tsp

Jeera powder - 1 tsp

Turmeric powder - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Slice brinjal in circles.

2) Mix chilli powder, turmeric powder, jeera powder and salt with little water and make a paste.

3) Dip brinjal slices in the paste and coat it with rava.

4) Heat oil in a pan and shallow fry the pieces till golden brown.

Serve hot.

CAULIFLOWER PEAS PORIYAL

INGREDIENTS :

• Peas - 250 gms
• Cauliflower florets - 1 1/2 cups
• Onion - 1
• Urad dal - 1 tsp
• Mustard - 1
• Chilli powder - 1 tsp
• Turmeric powder -1 tsp
• Salt to taste
• Curry leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai. Add mustard and urad dal. Once it splutters, add chopped onion and saute till tender.

2) Add Peas and cauliflower florets with little water .Cover with a lid, cook till the it is cooked. Then add turmeric powder, chilli powder and salt. 

3) Cook till dry. Serve hot with Rice or Roti.

 

PEAS PORIYAL

INGREDIENTS :

• Peas - 250 gms
• Onion - 1
• Urad dal - 1 tsp
• Mustard - 1
• Chilli powder - 1 tsp
• Turmeric powder -1 tsp
• Grated coconut - 2 tbsps
• Salt to taste
• Curry leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai. Add mustard and urad dal. Once it splutters, add chopped onion and saute till tender.

2) Add Peas with little water .Cover with a lid, cook till the it is cooked. Then add turmeric powder, chilli powder, grated coconut and salt. Cook till dry.

 

CARROT PARSNIP STIR FRY

INGREDIENTS :

• Carrot - 3 medium size, Parsnip - 3 
• Grated Coconut - 3 tbsps
• Onion - 1 sliced
• Green chillies - 3
• Channa dal - 1 tsp
• Moong dal - 2 tsps
• Turmeric powder - 1/2 tsp
• Mustard - 1 tsp
• Jeera - 1 tsp
• Salt to taste

METHOD OF PREPARATION :

1) Peel the skin of carrots and parsnips. Chop them finely.

2) Heat oil in a kadai. Add Mustard, Jeera, Channa dal. Saute till the dal is roasted. Add Sliced onion and 

saute till tender.

3) Add chopped carrot and parsnip to it. Add little water and cover with a lid. Cook till it softens.

4) Once the vegetables turn soft, add grated coconut, turmeric powder, sliced green chillies and salt. Mix it well for 5 minutes.

5) Remove from the flame and serve hot with Rice.

BITTERGOURD PEANUT FRY

INGREDIENTS :

Onion - 1 big

Bittergourd - 250 gms

Mustard and Jeera - 1 tsp each

Turmeric powder - 1 tsp

Chilli powder - 2 tsps

Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a kadai. Once hot, add in mustard and jeera. When it splutters, add in chopped onion and saute till tender and soft.

2) Then, add in the chopped bittergourd, chilli powder, turmeric powder and salt. Cover with a lid and cook till fried well.

3) Finally, add in the roasted peants and mix it well.

Serve hot with Rice.

 

PARUPPU USILI

INGREDIENTS :

French beans - 200 gas

Channa dal - 1/4 cup

Grated coconut - 2 tbsps

Red chillies - 6

Turmeric powder - 1 tsp

Mustard and Jeera - 1 tsp

Salt to taste

Onion - 1 

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, add in mustard and jeera. Once hot, add in Onion and red chillies. Saute till tender.

2) Add in the finely chopped beans and sprinkle little water and cook till done.

3) Soak the dal for 1/2 an hour. Blend it a bit coarsely. Heat oil in a pan, saute till the raw smell leaves.

4) Once the beans are cooked, mix dal to it. Add Salt and grated coconut. Cook for 5 minutes till done.

Serve hot with Rice.

PALAK MOR PORIYAL

INGREDIENTS :

Spinach/ Palak - 1 bunch

Onion - 1 

Garlic cloves - 4

Curd - 3 tbsps

Green chillies - 3

Turmeric powder - 1 tsp

Salt to taste

Blend curd and green chillies with little water in a blender or whip for Buttermilk.

METHOD OF PREPARATION :

1) Heat oil in a pan. Saute onion and garlic cloves till tender.

2) Add in the chopped spinach.

3) Add in the buttermilk, cover with a lid for 2 minutes. Cook till done. Add salt and mix it up. Remove from the flame and serve hot with Rice.

CABBAGE PORIYAL

INGREDIENTS :

• Cabbage - 1 cup
• Onion - 1
• Moong dal - 1 tsp
• Curry leaves
• Pepper powder - 1 tsp
• Turmeric powder -1 tsp
• Grated coconut - 2 tbsps
• Salt to taste
• Mustard and Urad dal- 1 tsp each

METHOD OF PREPARATION :

1) Heat oil in a kadai. Add mustard and urad dal. Once it splutters, add chopped onion, chillies and saute till tender.

2) Add moong dal and curry leaves.Saute for 3 minutes.
3) Add cabbage with little water .Cover with a lid, cook till the cabbage is cooked.

4) Add Turmeric powder, pepper powder and salt. Finally, add the grated coconut to it and mix it well.

Serve hot with Sambar rice or rasam rice. A perfect combo with curd rice.

HAGALAKAYI PALYA (Karnataka Style Bittergourd Fry)

INGREDIENTS :

• Bittergourd - 200 gms
• Mustard - 1 tsp
• Channa dal - 1/2 tsp
• Turmeric powder - 1 tsp
• Dried Red chillies - 2
• Urad dal -1tsp
• Curry leaves
• Tamarind juice - 2 tbsps
• Rasam powder - 1 1/2 tsp
• Grated Coconut - 3 tbsps
• Powdered jaggery-1 tsp
• hing
• Salt to taste

• 
  
  METHOD OF PREPARATION : 
  
  
  1) Cut the bitter gourd in slices, removing the centre seeds.
  
  
  
  
  
  2) Heat oil in a pan. Once hot, add mustard, channa dal, urad dal, red chillies and curry leaves. When it splutters add the sliced gourd to it and sauce it for few minutes. Then sprinkle tamarind water, mix in powdered jaggery.
  
  
  
  
  
  3) Then, add rasam powder, turmeric powder and Salt. Cook till gets cooked and softens. Add grated coconut and hing to it, mix it well for 5 minutes and remove from the flame.
  
  

Serve hot with Rice.