KATHIRIKKAI PORIYAL - MOM'S SPECIAL

Today, I am sharing a simple yet tasty Brinjal with the flavour of coconut. 

INGREDIENTS : 

Brinjal - 100 gms 

Channa dal - 1 tsp

Curry leaves 

Mustard- 1 tsp 

To grind : Coconut pieces- 4 and Green chillies - 4

Salt to taste 

METHOD OF PREPARATION : 

1) Heat oil in a pan . Add mustard and channa dal . When it splutters , add onion , red chillies and curry leaves .Saute till tender. 

2) Add sliced brinjal and little water.Cover with a lid and cook till tender. 

3) Add a pinch of turmeric powder , salt, grinded masala  and mix it well . Cook till the raw smell leaves and 

flavour rules out .

 Serve hot with Rice .

PURPLE CABBAGE PORIYAL

INGREDIENTS :

Purple Cabbage - 1 small (finely sliced)

Onion - 1

Moong dal - 4 tbsps

Curry leaves

Paruppu Podi - 1 tsp

Turmeric powder -1 tsp

Salt to taste

Mustard and Urat dal- 1 tsp each

Grated Coconut - 1 tbsp

METHOD OF PREPARATION :

1) Finely grate the cabbage.

2) Heat oil in a kadai. Add Mustard, Urad dal, green chillies and moong dal. Roast till the raw smell leaves.

2) Add cabbage, turmeric powder and little water .Cover with a lid . Wait till all the water gets drained and cabbage is cooked.

3) Once cooked, add paruppu podi and mix it well.

4) Finally, add the grated coconut and Salt. Saute for 3 minutes and remove from the flame.

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

BRUSSELS SPROUTS DAL STIR FRY

INGREDIENTS :

Brussels sprouts - 250 gas

Onion - 1 sliced

Moong dal - 50 gms

Green Chillies - 3

Mustard - 1 tsp

Turmeric powder - 1 tsp

Jeera - 1 tsp

METHOD OF PREPARATION : 

1. Heat oil in a kadai. Once hot, add mustard and jeera. When it splutters, add onion and green chillies. Saute it well till tender.

2) Add moong dal , turmeric powder and saute for 2 minutes, add little water and cover with a lid. Cook till the dal is soft.

3) Add the chopped sprouts to it, add little water and salt. Cover with a lid. Cook till done. Once the water is drained completely, add Paruppu Podi ( 2 tsp) and mix well. Remove from the flame and serve hot.

PARSNIP FRY

Parsnip is a root vegetable, look like a mix of Carrot and Parsley. They are rich in fibre, Vitamin C, Vitamin K. It tastes like potatoes with a bit of sweet taste.

INGREDIENTS :

Parsnip - 5 or 6 

Chilli powder - 2 tsp

Garlic powder - 1 tsp

Turmeric powder - 1 tsp

Asafoetida/ Hing - a pinch

Salt to taste

METHOD OF PREPARATION :

1) Peel the skin and clean the parsnip well in water. Then slice them well.

2) Mix Turmeric powder, Chilli powder, Garlic powder, Hing and Salt to it. 

3) Mix them well. Shake the bowl well to have a even spread of spices.

4) Heat Olive oil in a pan. Once hot, add the parsnip to it and fry till soft and cooked well. 

Serve hot with Rice.

SENAI KILANGU VARUVAL (ELEPHANT YAM FRY)

Hi,

Today, I am sharing a simple yet authentic recipe in all the households of Tamilnadu. Elephant Yam or Senai Kilangu( Tamil) is a tuber crop, rich in minerals. Few people may be allergic to it's peel, it may cause itching. To avoid itching, before peeling, use disposable or reusable gloves or just rub your palms well with Coconut oil. The Yam is rich in fibre, hence recommended for Diabetes diet.

INGREDIENTS :

Yam - 1 medium size or 300gms
Chilli powder - 1 1/2 tsps
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Asafoetida - 1 tsp
Salt to taste


METHOD OF PREPARATION:

1) Peal the yam and clean it well. Finely, chop it in small cubes.

2) Heat oil in a heavy bottomed kadai. Meanwhile, mix all the spices and salt to the cubed yam and mix well. Once hot, add yam and cover with a lid , leave it half open and cook till the yam is cooked roasted but not burnt. Cook in slow flame. Stir it, once 2 to 3 minutes. Once fried well, remove from the flame.

Serve hot with Rice.

FRENCH BEANS PORIYAL / STIR FRY

INGREDIENTS :

French beans - 1/2 kg
Onion - 1 big
Mustard - 1 tsp
Jeera - 1 tsp
Paruppu podi - 2 tbsps
Grated coconut - 2 tsps
Salt to taste

METHOD OF PREPARATION :

1) Peel the onion and finely dice them.
2) Clean the French beans and chop them.
3) Heat oil in a Kadaisi. Once hot, add mustard and jeera. When it pops out, add diced onion with little salt and sauce well till transparent.
4) Then add beans with little water and cover the kadai with a lid. Cook in slow flame for 10 minutes till beans becomes soft and water is drained out.
5) Add Paruppu podi and mix well for 2 minutes.
6) Finally add grated coconut, stir for 2 minutes. Once done, switch off the flame and serve hot.

SEPANGKILANGU VARUVAL/ ARBI FRY

INGREDIENTS :

Sepangkilangu / Arbi - 1/4 kg
Turmeric powder - 1 tsp
Chilli powder - 1 1/2 tsp
Salt to taste
Oil

METHOD OF PREPARATION :

1) Clean sepangkilangu well and pressure cook it for 2 whistle. Allow it to cool down and them peel the skin.

2) Slice the vegetable in cubes. Leave them in a bowl, mix all the spices and salt. 

3) Add oil in a pan. Drop them in the pan, once the oil is hot. Leave it in minimum flame and cover with a lid. Stir it for every 5 minutes. Fry them well till golden brown and crispy.

Serve hot with Sambar Rice.

CARROT KOSAMBARI

INGREDIENTS :

Moong daal - 2 tsps
Grated carrots - 1 cup
Green chillies (slit) - 3
Salt to taste
Lemon juice -  2 tsps
Shredded coconut - 2 tbsps

For Tadka :
Mustard seeds - 1 tsp
Asafoetida 
Curry leaves
Sambar Onion - 3 

METHOD OF PREPARATION: 

1. Wash the moong daal and soak it in water for about 1-2 hours.Then,drain the water completely.
2.Add the grated carrot,green chillies, lemon juice, coconut, salt .Mix them well.
3.Now season it with tadka ingredients. Mix it again.

Serves good with rasam/sambar rice 

BABY POTATO FRY

INGREDIENTS :

Baby potatoes - 100 gms
Turmeric powder - 1 tsp

To powder : 

1 tsp Jeera/Cumin seeds
1 tsp pepper 
6 Dried Red Chillies
3 Garlic cloves
1/4 tsp Fennel seeds

Salt to taste

METHOD OF PREPARATION :

1 ) Heat oil in a wok . Saute well peeled potatoes for few minutes.
2) Then add the grounded powder with salt and turmeric powder.
3) Simmer to slow flame and cover with a lid for few minutes. Then , cook them in the open wok.. Stir it up for every 3 minutes till done.

Serve hot with Rice.

RAW BANANA PEPPER FRY

INGREDIENTS :

Raw banana - 2 big
Pepper powder - 1 tsp
Jeera Powder - 1 tsp
Red Chillies - 2
Mustard - 1 tsp
Salt to taste
Onion - 1 finely chopped
Urat dal - 1 tsp
Turmeric powder - 1/2 tsp

METHOD OF PREPARATION :

1. Heat oil in a kadai . Once hot , add mustard and urat dal . When they splutter , add onion and saute till tender.
2.Add red chillies and saute for a minute.
3. Then add finely cubed raw banana , sprinkle little water and cover with a lid.Cook in slow flame till done.
4. Finally , add all the spice powders and mix it up well .Stir fry it till done .

Serve hot with Rice .

CHINNA PAVAKKAI PORIYAL / SMALL BITTERGOURD STIR FRY

INGREDIENTS :

Bittergourds - 150 gms
Sambar onion - 8-10 nos finely chopped
Curry leaves - few
Salt to taste
Mustard,Urat dal and Jeera - 1 tsp each
Red Chillies - 4 nos

METHOD OF PREPARATION :

1) Clean and boil bitterbourd in a vessel with sufficient water till done or Pressure cook it for 2 whistles.
2) Temper it with mustard, jeera ,urat dal. onion , red chillies and curry leaves.

Serve hot with rice.

COCONUT MILK FRENCH BEANS STIR FRY

INGREDIENTS :

French Beans / Long Beans - 200 g

Garlic Cloves - 6

Coconut Milk - 1/4 cup

Salt to taste

Onion - 1 (medium)

Chilli powder - 1 1/2 tsp

Turmeric powder - a pinch

Mustard,Urat dal - 1 tsp each

Curry Leaves
Red chillies - 2 

METHOD OF PREPARATION :

1) Heat oil in a kadai .Once hot,add mustard,urat dal .When it splutters , add curry leaves,red chillies and chopped onion and garlic .Fry till golden brown.

2)Add Chopped beans and add little water .Cover with a lid ,wait till beans becomes soft without any water.

3) Then,add coconut milk,chilli and turmeric powders .Stir well.

4) Add Salt and cover with a lid .Remove from flame when all the water gets drained and milk gets well mixed with beans .

Serve hot with rice.

CLUSTER BEANS STIR FRY

INGREDIENTS :

Cluster beans - 250 gms
Salt to taste
Mustard - 1 tsp
Urat dal - 1 tsp
Red Chillies - 2 
Curry leaves - few

To grind : 

Coconut pieces -3
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp

METHOD OF PREPARATION :

1. Cook beans with the grinded masala paste with little water in a pressure cooker for 3 whistles.
2. Cook till all the water drains out .
3. Once done , temper it with mustaard,urat dal,red chillies and curry leaves.

RAW BANANA STIR FRY

INGREDIENTS :

Onion - 1 finely chopped
Tomato - 1 finely sliced
Chilli powder - 1 tsp
Salt to taste
Turmeric powder  -  1 tsp
Mustard - 1 tsp
Jeera - 1 tsp
Curry leaves - few

METHOD OF PREPARATION :

1) Heat oil in a pan . Once hot , add mustard and jeera . When it splutters , saute onion till tender.
2) Followed by adding tomato,curry leaves and saute till skinny well mixed with onion.
3) Add chilli and turmeric powder with salt . Sprinkle little water and cover with a lid . Cook till done.

Serve hot with Rice .Linking it with Potluck party 

PARUPPU / DAL - TAMILNADU STYLE

A simple yummy and flavourful tamilnadu style dal from my earlier post.

INGREDIENTS:

Toor dal -1 cup
Mustard seeds-1 tsp
Pearl Onions-1/2 cup
Turmeric powder-1/2 tsp
Cumin seeds(jeera)-1 tsp
Salt to taste

Curry leaves and coriander leaves

Red chillies - 3
Asafoetida
Ghee few tsps.

METHOD OF PREPARATION:

1) Boil dal with turmeric powder and 2 tsps of oil in pressure cooker for 7-8 whistles. Check whether the dal is well cooked and mash it well.

2) Heat oil in kadai. Add mustard seeds,cumin seeds. When it splutters, add finely chopped onion. Fry untill onion becomes transparent. Add curry leaves and red chillies. Saute for a minute.
3) Add dal to the it with salt .Leave in medium flame for 5-10 mins.

4) Add asafoetida to it and remove from flame once done.

Garnish it with a coriander leaves and ghee. Serve hot with rice and potato fry. Linking it up with Nalini's 

and Shruti's Only food for growing children initially started by Pari.

KOVAIKKAI VERKADALAI PORIYAL

A REPOST FROM MY EARLIER POSTS.

INGREDIENTS :

Kovaikkai - 200 gms
Peanuts - 1 tsp
Garlic cloves -5
Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Salt to taste 
Besan flour - 1 tsp

METHOD OF PREPARATION :

1) Clean and chop the veggie and leave it in a vessel .
2) To it ,add chilli powder , turmeric powder , salt and besan flour .
3) Mix it up well for few minutes.
4) Heat oil in a pan . Once hot , add the veggie and fry till done in slow flame.
5) Meanwhile ,roast peanuts and garlic separately and crush it out .
6) Before , removing kovaikkai from the flame , add crushed peanuts to it and stir it up well.
7) Serve hot with curd rice/ lemon rice.

Prerana's Cooking with Greens

MARAVALLI KIZHANGU PORIYAL / TAPIOCA STIR FRY

INGREDIENTS :

Tapioca - 2 medium
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp
Salt to taste
Curry leaves
Turmeric powder - 1 tsp
Jeera powder - 1 tsp
Mustard - 1 tsp
Urat dal - 1 tsp

METHOD OF PREPARATION ;

1.Peel the skin of tapioca and boil in well in pressure cooker for 5 whistles.
2.Strain the water and allow it to cool down completely . Then , chop them in cubes.
3.Heat oil . Once hot , add mustard and urat dal ,curry leaves .
4.When it splutters ,  add cubed tapioca with the all the spice powders and salt . Simmer to slow flame and cook till the tapioca is well cooked and a bit roasted with the spices . 

Serve hot with Rice .Linking it with Vegan thursday .

Linking it with Walk through memory lane event guest hosted by Asiya omar initially started by Gayathri kumar.

CABBAGE CARROT STIR FRY

INGREDIENTS :

Cabbage - 1 cup

Carrot - 4 

Moong dal - 2 tsps

Pearl Onions - 8 

Green Chillies - 2

Mustard - 1 tsp

Grated Coconut -  2 tsps

Salt to taste

Few curry leaves

Pepper - jeera powder - 1 tsp

METHOD OF PREPARATION : 

1) Soak moong dal for 5 minutes , till you wash and clean vegetables.

2) Heat oil in a pan . Once hot , add mustard .When it splutters , add moong dal and saute for 3 minutes .

3) Then add chopped chillies,curry leaves and onions .Saute till tender.

4) Followed by adding finely sliced cabbage and finely chopped carrot .Sprinkle little water and cover the pan with a lid .Cook in slow flame till well cooked.

5) Finally . add salt , grated coconut and pepper-jeera powder before removing from the flame. 

Serve hot with Rice .

Linking it up with Jagruti's

PANCHMEL SUBZI

I prepared this yummy subzi for SNC Challenge - Rajasthani Thali by Manjula , check for my thali here .

INGREDIENTS :

Cluster beans ,French beans,Ivy gourd,Radish,Potato - 2 cups ,finely chopped
Tomato -  1
Cumin seeds - 1 tsp 
Mustard seeds - 1/2 tsp 
Chilli powder- 1 tsp
Turmeric powder-1/4 tsp 
Coriander powder - 2 tsps
Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan.When hot, add the cumin seeds .

2) When it splutters,add the veggies and saute for few minutes .

3) Then , add  Tomato and salt .Cook the veggies covered till they are half done . 

4) Now add spice powders and mix well .Simmer to slow flame , cover with a lid and cook till done .

5) Serve hot with Rice / Roti .

VENDAIKKAI PULIKOOTU FOR DIVYA'S VIRTUAL BIRTHDAY PARTY !!!

This yummy recipe is from Divya Pramil's space . for her virtual birthday party.

INGREDIENTS :

Lady's finger / Vendakkai - 250 gms 
Pearl onions - 5 
Big onion - 1 
Tomato - 1 
Garlic pods - few
Ginger-Garlic paste - 1/2 tsp
Tamarind - 1 small lemon size 
Red chilli powder - 1 tsp
Mustard seeds - 1/4 tsp
Salt to taste 

METHOD OF PREPARATION :

1 . Soak tamarind and set aside for few minutes.
2. Heat oil in a pan . Once hot ,add mustard seeds, cumin seeds and curry leaves. 
3. When it splutters , add chopped onions and saute until it turns translucent. 
4. Now add ginger garlic paste , salt, red chilli powder and saute well until the raw smell leaves. 
5. Now add the sliced tomato and saute for a minute.
6. Then add the chopped lady's finger and saute well for 2 minutes.
7. Now pour the tamarind water .
8. Cook in slow flame until the lady's finger pieces gets cooked and the water is drained out . 

Serve hot with Rice .

Linking it with Vegan Thursday with Priya akka .