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Showing posts with label Poriyal. Show all posts
Showing posts with label Poriyal. Show all posts

Wednesday, 23 March 2016

Tamizhar Samayal - South Indian Lunch Menu #2

Here i am presenting a simple tamilnadu style menu, just to get an idea for your day today cooking, these are cooked regularly in our region.
This menu contains typical tamilnadu style and simple recipes.

Urundai Kuzhambu,
Avarakkai / broad beans Poriyal
Carrot Poriyal
and Rice

Urundai (Puli) Kuzhambu.

For Paruppu Urundai:

Channa dal - 1/2 cup
Tur dal - 1/2 cup
Red chilly - 2
Jeera - 1/2 tsp
Curry leaves  - few
Salt to taste

Soak the dal for 1 to 2 hours.
Grind it with all other ingredients and make it into a tight balls and keep it aside.

For Kuzhambu (Gravy):

Tomato - 2
Tamarind Paste - 1 tsp
Onion - 1
Coconut - 1/4 cup
Turmeric Powder - 1/4 tsp
Chilly powder - 1 tsp
Dhaniya / Coriander Powder - 2 tablespoon
Salt to taste
Curry leaves
Mustard - 1/4 tsp
Fenugreek - 1/4 tsp
Oil to temper

Chop onion and tomatoes.
Along with Coconut grind the onion and tomatoes and keep it aside.
In a pan heat oil and season with fenugreek, mustard seed and curry leaves
Extract tamarind juice and add it to the pan.
Now add turmeric powder, chilly powder and Coriander powder and salt.
Add the grinded paste to it and allow it to boil well.
This needs to boil well (5/6 minutes) so that raw smell goes away.
Now add the Kofta balls / Urundai.
Keep it in slow flame and cook for another 7 minutes until the urundai gets cooked.

I have already given Urundai Masala kuzhambu which is adopted from Chef Damu's TV show 
Avarakkai Poriyal

Broad beans - 250 gms
Coconut grated -  2 tbsp
Jeera and mustard seed - 1/4 tsp
Green Chilly - 1 chopped
Curry leaves
Salt to taste
Oil to temper


Presure cook Chopped broad beans for 1 whistle with salt.
In a mixer jar grind coconut, chilly and jeera without water coarsely and keep it aside.
Heat a pan with oil, temper with Jeera ,mustard and curry leaves.
Switch off the stove and mix the grounded coconut ... Ready to serve.

Carrot Poriyal.


Carrot - 250 gms
Coconut grated -  2 tbsp
Jeera and mustard seed - 1/4 tsp
Green Chilly - 1 chopped
Curry leaves
Salt to taste
Oil to temper


Presure cook Chopped carrot for 1 whistle with salt.
In a mixer jar grind coconut, chilly and jeera without water coarsely and keep it aside.
Heat a pan with oil, temper with Jeera ,mustard and curry leaves.
Switch off the stove and mix the grounded coconut ... Ready to serve.

Tuesday, 27 January 2015

Pavakkai | Bitter Gourd Stir Fry

Pavakkai Vathakal | Pavakkai Stir Fry | Bitter Gourd Stir Fry is such a easy recipe with very few ingredients...Beginners can sure try their hands on this recipe and i am sure it turns out delicious for anyone. Bitter Gourd being a favorite vegetable for R i make it often at least ones in a week.

Here is a recipe...


Bitter Gourd - 3 or 4 (Big size)
Chilly Powder - 1 teaspoon
Salt - to taste
Oil to temper
Jaggery Powdered - 1 teaspoon


Wash and remove the seeds of bitter gourd and slice it.
Heat a pan with 4 teaspoon oil and add the bitter gourd.
Once the bitter gourd turns it color or cooked 3/4th add chilly powder and salt.
Stir well to coat the bitter gourd with chilly powder and salt.
Once the bitter gourd is cooked well, add 1 teaspoon jaggery and saute for 2 minutes.
Switch off the flame and serve it.

Thursday, 24 July 2014

Okra Fry (Vendaikkai Varuval)

Its a crispy deep fry, tastes yummy and i am sure kids love this for their lunch box.
Also its a great hit at my home, usually my Mom use to pack crispy, crunchy munchy side dishes so that we will not bring back those veggies...and that's the only way i have eaten veggies in my childhood.

Okra is also called as Ladies Finger, Its a Indian Origin Vegetable.
Its a popular healthy Veggie due to its High Fiber, Vitamin C, Folate and also its an AntiOxidant.

I do remember some time in my childhood i have wasted this Okra by adding loads of water to cook it...Oh that was in my Ninth Standard, when Mom was not at home....Now also Mom is not here with me but you know, i lately found that she has passed on me the gene of her cooking skill to me, yeah now i am trying my level best to retain it :).


Okra - 250 gms
Besan flour - 2 tbsp
Chilly Powder - 2 tsp
Rice Flour - 1 tsp
Salt to taste
Oil to deep fry


Wash and cut the Okra to 1 Inch each.
Add Salt, Besan flour, Rice Flour, Chilly powder to it and coat it well.
Heat oil to 180 degree and add the mixed Okra in small batches.
Cook it well and remove it from the pan by draining the oil well.
Allow to get it to room temperature and store in airtight container.

Note: for more crispy fry , Fry the Okra twice in the oil.

Tuesday, 15 July 2014

Pudalangai Podimas (Snake Gourd)

It's a simple, easy and healthy recipe...I made it for Tamizhar Samayal event, where we post Tamilnadu cuisine on every second and fourth week of Tuesday.

Usually my Amma makes pudalangai kootu with Bengal dal, which taste delicious..
I want to try some thing new and tried this from Mr. Damu (Chef) recipes, and made this Podimas, it taste delicious and even you can make pudalangai rice by mixing it with rice with a dash of ghee, Oh that will be great for lunch box.

Blend of coconut with gratted snake gourd gives a yummy twist to this recipe...Try this simple recipe and enjoy....Yeah a pure Vegan recipe from my kitchen :)


Snake gourd - 3 nos.
coconut - 2 tbsp.
Green chilly - 2
Mustard - 1/4 tsp
Jeera - 1/4 tsp
Curry leaves few
Salt to taste
Oil to temper


Remove the skin  of snake gourd by scrubbing the outer portion gently.
Cut lenth wise and remove the seeds inside it, make it shallow.
Now Grate the snake gourd and keep it aside.
Grind Coconut, jeera and green chillies in mixer without water and keep it aside.
Now Heat a pan with 3 tsp oil and temper with mustard and curry leaves.
Add the gratted snack gourd and sauté it well.
Add salt.
Do not use water, you have to sauté the Veg until it gets cooked and the water in it evaporates.
Now add the grinded coconut and sauté for 3 minutes.
It tastes great as side dish for any rice combinations.

Wednesday, 2 October 2013

Carrot Methi Stir Fry

                         Actually I bought this carrot to make salad, but finally ended with doing this simple but delicious stir fry...Its Very simple but the addition of Methi leaves to Carrot gives a super twist in taste.


Carrot - 1/4 kg
Dry Methi Leaves - 2 tsp
Dry Red Chilly - 1 (Can change as per your spice level)
Grated coconut - 2 tsp
Salt to taste
Jeera - 1/2 tsp


Chop the carrot.
Heat a pan add oil and temper with Jeera and Dry red chilly.
Add Carrot and sauté until it is cooked 3/4th.
Add Methi leaves and Salt to taste.
Before switching off add the grated coconut...Now its ready to serve.


Saturday, 21 September 2013

Cabbage & Peas Poriyal

Its a very simple side dish, best suits for any spicy kuzhuambu or curry.
One of my colleague's grandma use to cook this way, daily she gets some veggies prepared in this simple method. Non spicy, very very little oil and grated coconut is option, if you wanna use coconut add the grated coconut when you are going to switch off  the stove, by that your coconut will be fresh and it will not add cholesterol to your recipe.


Cabbage - 250 gms
Peas - 50 gms
Jeera -  1/8 tsp
Curry leaves
Grated ginger - 1/4 tsp
coconut oil - 1/2 tsp
grated coconut - 1 tbsp


Clean and chop the cabbage.
Cook the peas 3/4th and keep aside.
Heat oil, temper with curry leaves, jeera, 1 green chilly chopped and grated ginger.
Add the cabbage and sauté.
Add 1/2 cup of water and peas and close the lid.
Allow the veggies to get cooked in the water.
when it is cooked 3/4th add salt.
Finally before switching off add the grated coconut.

You can cook veggies like carrot and peas, cabbage and carrot in this way, it best suits for you little one's lunch box
If its for your little one then don't even add green chilly.

Tuesday, 17 September 2013

Banana blossom stir fry

Vazhaipoo Poriyal:

Recently I tried few recipes using this banana blossoms and its a hit with my better half...
so when we recently visited our native my husband insisted me to make banana blossom stir fry to my parents in law...I happily did this healthy recipe there and also taken a few clicks :)


Shallots - 3 or 4 nos.
Mustard - 1/4 tsp
Curry leaves  - few
Red chilly  - 3 nos.
Salt to taste
Oil to temper
Banana blossom - 1
Coconut - 1/2 shredded
Channa dal - 1 tsp


I separated, cleaned and chopped the banana blossom (methods are already shown in other recipes of this ingredient).
Heat a pan, pour 2 tsp oil and temper with mustard, Channa dal, curry leaves and red chilly.
Add Shallots and sauté for while.
Now add the banana blossom and sauté until it gets cooked.
Add salt to taste.
When it is ready include the grated coconut and serve.


Monday, 19 August 2013

Vazhaikai Podi thoval (Plantain stir fry)

This recipe is made with freshly grounded powder, hence the name Podi thoval...
It taste superb with sambar, curd rice and goes well as any rice side dish, and the plantain takes very little time to cook, the cooking time is also very less.

Plantain - 1
Curry leaves - few
Mustard - 1/4 tsp
channa dal - 1/2 tsp
Oil to temper

To roast and grind:
Coriander seeds - 1 tbsp.
Chilly - 3
Channa dal - 1 tbsp.
Jeera - 1/4 sp


Dry roast and grind spices to powder first.
Heat oil and temper with Mustard, channa dal add curry leaves.
Add the plantain and sauté well
Once the plantain is half cooked, add the grinded powder.
Roasted it well and Serve.

Tuesday, 6 August 2013

VazhaiPoo Podimas

 Vazhaipoo podimas / Banana Blossom minced stir fry is the one i have waited long to try, as i guessed it is a great hit and liked by my better half alot.

Plaintain flower - 1 cup chopped.
Roasted bengal gram (Pottu kadalai) - 2 tbsp
Red chilly - 3
Fennel seeds- 1 tsp
curry leaves - few
Bengal gram - 2 tsp (soak it for 1/2 hr)
Coconut - 1/4 cup
Onion - 1
salt to taste and oil to temper.

I would like to start this recipe from separating the vazhaipoo...first we need to separate and wash vazhaipoo as per the below picture and need to soak it in butter milk to retain color.

Dry roast Red Chilly, roasted gram, saunf and grind it well.
Finally add the plaintain flower and run the mixy once, it should be coarse (else avoid mixy and u separately mince the flower and add it to this mixture).

In a hot pan pour 1 tbsp oil temper with curry leave, bengal gram, onion and add the mixture and saute well add salt to taste and cook till its done, once it is cooked well add the shredded coconut and switch off in 2  - 3 mints
Now the Vazhaipoo podimas is ready...

I am packing it to SIC–South Indian Cooking , happending @ Nivedhanam Event by Anu's healthy kitchen.


Tuesday, 30 July 2013

Serukeerai Poriyal

Seru Keerai / Amaranthus, is my favourite amoung Keerai, not only because of its health benefits.
I find it more tastier amoung the keerai (Green leafy Veg)...

We can make Seru keerai kadayal, Seru keerai Poriyal, Seru keerai sambar, and more...

Today i have posted the Poriyal version here, which is stir fry...


Seru Keerai - 1 bunch
Coconut gratted- 1/2 cup
Bengal gram  - 2 tsp soaked for 1/2 hour
Shallots - 10
Garlic  - 4
Jeera and mustard  - Each 1 spoon to  temper
Red Chilly  - 2 (Differ according to your spice level)
salt to taste
oil to temper.


Separate the leaves, clean by washing in water, chop the leaves and keep it aside.

Heat oil in the pan, temper with jeera, mustard, bengal gram, red chilly,  mashed garlic, and  add shallots and saute untill it become half fried,...

Now add the leaves of seru keerai saute untill cooked, now add salt and gratted coconut...

Healty and tasty stir fry ready...

I am sending it to ONLY’ Food For Pregnancy  happening @ Foodelicious