Carrot Beans Poriyal

Ingredients

1/2 Cup Carrot (finely chopped)

1/2 Cup beans (finely chopped)

3 Nos Green chillies (sliced)

2 Tbsp oil

1 Tsp Mustard seeds

1Tsp Urad dal

1 Sprig Curry leaves

Chilli powder - 1/2 tsp

Turmeric powder - a pinch

grated coconut - 1/4 cup

Salt to taste.

Method

Heat the pan with the little oil add mustard seeds and urad dal and green chili and add curry leaves. Fry this for a min.

Then add the chopped carrot and beans. Now,Turmeric powder, chilli powder, salt and cook until the vegetables becomes soft and tender.

Garnish the poriyal with grated coconut.

Serve with white saambar rice or curd rice .

Vazhakkai Podimas / Raw Banana Fry

INGREDIENTS

4 Raw Bananas (medium size)

5 cups of water

Salt as required

Hing as required

Turmeric powder 1/2 tsp

4 tsp of boiled rice

3 tsp of toor dhal

3 tsp of bengal gram

1 tsp of corriander seeds

Few Curry Leaves

5 Red Chillies

METHOD

Slice the raw banana in to two halves without peeling the skin off and allow it to cook for about 10 mns in water with no salt.

remove from the stove,drain the water, peel the skin off and keep aside.

The bananas should be half cooked and firm and not mushy as this will render them impossible to be grated.

Grate the half cooked banans and spread them on a plate. Sprinkle salt and hing and allow to settle.

Roast the boiled rice, toor dhal, bengal gram, red chilies and the curry leaves and grind to a coarse powder in the mixer.

In a pan, add 2 spoons of oil, mustard seeds, urad dhal, curry leaves and hing and then the grated raw banana.

Add the roasted ground powder, mix well and serve hot with rassam saadham.

Muttai Poriyal / Egg Fry

INGREDIENTS

Egg – 2

Onion – 1 chopped

Green chilly -1

Ginger – 1/4 inch chopped

Red chilly powder – 1/4 tsp

Turmeric – 1/4 tsp

mustard seeds - 1/2 tsp

urad dal - 2 tsp

Cilantro a handful

METHOD

Heat two tsps of oil in a pan

Fry mustard seeds, urad dal and chopped onion until it is done.

Add the chopped green chilly, ginger and cook for few more minutes.

Now add the red chilly powder , turmeric and fry for a minute and add the beaten egg. Mix everything together and cook until the egg is done.

Garnish with cilantro and serve hot.

Pumpkin Mash / Arasanikaai Poriyal

INGREDIENTS

Pumpkin - 2 cups, cut into bite sized cubes

Salt to taste

For seasoning:

Oil

red chillies - 2

green chillies - 2

curry leaves - 1 sprig

turmeric powder - 1/2 tsp

chilly powder - 1/2 tsp

mustard seeds - 1 tsp

urad dal - 1 tsp

METHOD

Heat oil in pan. When hot, add red chillies, green chillies and curry leaves.

Once they start to change color, add the rest of the seasoning ingredients , allow it to turn turned golden brown . Now add the cut pumpkin and add, turmeric powder, chilly powder and salt.

Cover the pan and cook on medium low, stirring occasionally, until done.

Carrot Cabbage Poriyal

INGREDIENTS

1/2 Cup Cabbage (shredded)

1/2 Cup Carrot (shredded)

3 Nos Green chillies (sliced)

2 Tbsp oil

1 Tsp Mustard seeds

1Tsp Urad dal

1 Sprig Curry leaves

Turmeric powder - a pinch

Salt to taste.

METHOD

Cut carrot and cabbage into fine pieces.

Heat the pan with the little oil add mustard seeds and urad dal and green chili and add curry leaves. Fry this for a min.

Then add the chopped carrot and cabbage and add the saltand water,Turmeric powder and cook until the vegetables becomes soft and tender.

Sweet peas can also be added to carrot and cabbage.

The poriyal can be garnished with grated coconut.

Serve with rice and curry.

Vazhaipoo Porial / Plantain Flower Fry

INGREDIENTS

Banana flower – 1

Sambar Powder – 2 teaspoon

Turmeric powder – a pinch

Urad dhal – 1 teaspoon

Mustard – ½ teaspoon

Asafotida Powder - a pinch

Oil – 2 teaspoon

Coconut gratings – 2 tablespoon

Curry Leaves – few

Salt – 1 teaspoon

METHOD

Remove the big skin (bract) and take out the florets found underneath. In the florets, you will find a string in the middle and a rubbery skin outside. Remove both from each floret. Then chop all the floretss into tiny bits and put in water mixed with little butter milk. This will avoid discolouration of the florets.

Wash well and put the chopped florets in a vessel and add just enough water to cover them. Cook for two to three minutes or till the florets are soft. Remove from stove and drain the water. Cool it. When it is cold, take out a handful of cooked florets and squeeze out the excess water and keep aside. To this add sambar powder, turmeric powder and salt. Mix well. Keep it for atleast ten minutes.

In a kadai put the oil and add mustard seeds and when it pops up add the urad dhal, asafotida powder and fry till urad dhal turns light brown. Add curry leaves and fry for a while. Add the cooked banana florets. Fry nicely till raw smell of the powders goes off. Add coconut gratings and mix well.

Avarakkai Poriyal / Flat Beans Fry

INGRIDENTS

2 cups avarakkai / broad beans (see tips for cleaning & cutting)

1 small onion chopped

1 /4 tsp mustard seeds

1 /4 tsp jeera seeds

3 curry leaves

1 small dried red chili

1 tsp coriander powder

1 /4 tsp chili powder

1 tbsp oil

salt to taste

1 tbsp grated coconut(optional)

METHOD

Heat oil in a pan.

Add the mustard seeds ,jeera and curry leaves and fry till it splatters.

Add the chopped onions with a little salt and cook a few mins.

Add the avarakkai - sprinkle with salt,the coriander and chili powder.Mix well.

Cover and let it simmer until cooked.

Sprinkle with grated coconut(optional) and serve hot.

Okra Fry / Vendakkai Varuval

INGREDIENTS:

Okra/Ladies finger - Vendakkai - 1/4 kg

Tomato 1 - finely chopped

Mustard - Kadugu - 1 tea spoon

Cumin seeds - J

eeragam - 1 tea spoon

Urad dal - 1 tsp

Red chilly powder - Kaintha milagai thul - 1 tablespoon

Corriander powder - Dhania thul - 2 table spoons

Turmeric powder - Manjal thul - 1/2 tea spoon

Curry leaves- 1 or 2 sprigs

Salt to taste

Oil for frying

METHOD:

Wash and cut okra and keep other ingredients ready.

Heat oil in a pan and deep fry the okra till they are brown and keep it aside,it will make the okra non sticky.

Now,Heat oil in a pan/kadai, add mustard, when it pops up, add curry leaves,urad dal,cumin seeds,tomatos and fry it for 5 minutes.Now add already fried okra. Fry for a minute. Now add red chilly powder, corrinader powder and little salt. Fry well. If required add oil in between.

This goes well with Curd rice.

Note: Use fresh vegetables and if the tail of the vegetable is sharp and easily breakable it can be selected. otherwise it`s not a good quality okras.

Spinach Fry / Keerai Poriyal

Ingredients :

keerai ( Spinach ) - 300 grms ( Washed and Cleaned)

Big Onion - 1 ( Fine

ly chopped)

Garlic - 2 pallu ( Finely Chopped)

Red chilly - 3 number

Mustard seeds - 1/2 tsp

Urid Dhal - 1 tsp

Chana dhal - 1 tsp

Oil - To fry

Salt - 3/4 tsp or To taste

Method :

Heat oil in a pan.

Add dry red chilly ,mustard seeds, urid dhal and chana dhal.

Now add the chopped onions and fry till golden brown.

Add the chopped garlic and red chillies and saute for a minute.

Now add finely chopped ( If you use the spinach, its better to ch

op the leaves rather than adding just like that).

Spinach will shrink into half when it is cooked. Now add salt according to taste.

It goes well with rice when served hot.

Ennai Kathirikai

INGREDIENTS

10-12 Small sized Eggplant

2tbsp Dhaniya powder (coriander)

3tbsp Idly or dosa powder

2tbsp Besan (gram flour)

1tbsp desiccated coconut

3-4 tbsp oil, Salt

METHOD

Slit the eggplant in to 4 from the bottom alone. Mix all the above given powders together and fill it into the eggplant as shown in picture. In a deep-bottomed frying pan add oil and gently place the eggplants.

In medium heat gently stir the eggplants so that each one gets a coating of oil. Cover it with lid for 5-10 minutes and toss gently to check if it’s cooked.

Serve hot this heavenly tasty Ennai Kathirikai with rice.