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Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts

Thursday, July 4, 2019

Gangavalli Kura Tomato Fry / Gangavalli KuraTomato Curry / Purslane Leaves Fry

images of Gangavalli Kura Tomato Fry / Gangavalli KuraTomato Curry / Purslane Leaves  Fry
Gangavalli Kura Tomato Fry
Tempering
Oil - 2 tsp
Mustard - 1 tsp
Jeera/Urad dal/Channa dal - each 1/2 tsp
Other ingredients
Chopped Gangavalli kura/Purslane leaf - 1 small bunch
Chopped onion - a handful
Chopped garlic - 4
Tomato - 1 big
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Salt to taste
Method
Heat oil in a pan and temper it with above ingredients.
Add the chopped onion and garlic saute till light brown,Now add the chopped tomatoes and all the dry masala powders.Mix well and fry till tomatoes are well mashed.
Add the washed and chopped gangavalli kura and fry for a minute.
Cover it with a lid and cook till raw smell has disappeared and the curry is dry.
Switch off the stove and best served as side dish for plain rice.

Thanks for visiting !

Friday, May 17, 2019

Begun Ful Bhaji / Brinjal Fry / Bengali Style Brinjal Fry

images of  Begun Ful Bhaji / Brinjal Fry / Bengali Style Brinjal Fry
Begun Ful Brinjal
Ingredients for marination
Long thin brinjals - 12
Water little
Red chilly powder - 1/2 tsp
Kashmiri red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1/3 tsp
Other Ingredients
Thin sliced onion - 1
Green chillies - 2
Red chillies - 2
Oil - 2 tbsp


Method
Wash wipe and cut the brinjals at the end like thin strips do not cut till the top ( see picture).
Take a plate add all the marinate ingredients,add the cut brinjals and make sure brinjals are well coated on all sides.
Heat oil in a pan fry onion,red chillies and green chillies till light golden brown.Remove it to a plate.In the same oil arrange the brinjals and the marinate,cover it with a lid and cook in low flame.
Slowly flip it make sure you don't break the brinjals.
Once both sides are cooked switch off the stove and add the fried onion mixture.
Gently mix and best served as side dish for rice.


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Saturday, April 27, 2019

Poosanikai Mor Kootu / Ash Gourd Mor Kootu / Mor Kootu / Vellai Poosanikai Mor Kootu

images of Poosanikai Mor Kootu /  Ash Gourd Mor Kootu / Mor Kootu / Vellai Poosanikai Mor Kootu
Poosanikai Mor Kootu
Ingredients ground to a smooth paste
Fresh grated coconut - 1/4 cup heaped
Green chillies - 2
Jeera / Cumin seeds - 1/2 tsp
Rice flour - 1/2 tsp
( Pour some water & grind it to a smooth paste)
Tempering ingredients
Coconut oil - 1 tbsp
Mustard - 1/2 tsp
Methi / fenugreek seeds - 5
Hing - 1/8 tsp
Red chillies - 2
Curry leaves few
Other ingredients
Chopped white pumpkin/poosanikai/ash gourd - 1 & 1/2 cups
Salt to taste
Beaten curd - 1/2 cup


Method
Cook the pumpkin with salt & little water.
When half cooked add the ground coconut paste & cook till everything is well combined.
Switch off the stove,cool & add the beaten curd & mix it well.
Once curd is added do not boil the kootu.
Heat oil in a pan & temper it with above ingredients.
Pour it into the kootu mix,serve as a side dish for rice.

Note:
a) You can add cabbage,chow chow,valaithandu,instead of pumpkin for this recipe.


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Thursday, April 18, 2019

Avarakkai Poriyal / Broad Beans Curry / Broad Beans Poriyal

images of Avarakkai Poriyal / Broad Beans Curry / Broad Beans Poriyal
Avarakkai Poriyal
Tempering ingredients
Oil-2 tsp
Mustard-1/2tsp
Urad dal-1/4tsp
Channa dal - 1/4 tsp
Hing-a pinch
Curry leaves-few
Red chillies - 2
Other ingredients
Chopped avarakkai / Broad Beans -2 cups
Salt to taste
Turmeric powder - 1/8 tsp
Grated coconut-2 tbsp
Method
Heat oil in a pan & temper it with above ingredients.
Add the avarakkai,turmeric powder,salt & fry for a minute.
Reduce the flame sprinkle very little water.Cover it with a lid & cook the avarakkai till done.
Sprinkle the grated coconut,toss well.

Switch off the stove garnish with curry leaves & serve as side dish for rice.

Thanks for visiting !

Tuesday, April 9, 2019

Gutti Vankaya Kura / Gutti Vankaya Recipe / Gutti Vankaya Andhra Style - How to make Gutti Vankaya Koora


Ingredients dry roasted and ground to a smooth paste
Ground nuts/Peanuts - 1/4 cup
Poppy seeds - 1/2 tbsp
Sesame seeds - 1 tbsp
Red chillies - 3
( I added 1/2 tsp chilly powder as my chillies were not that hot)
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1tsp
Garam masala - 1/2 tsp
Salt to taste
Grated coconut - 4 tsp
Onions fried till light brown in few drops of oil - a handful
Ginger and Garlic paste - 1 tsp
( Today i did not add)
Semi thick tamarind pulp - 1/3 cup
Oil few drops



Method
Heat few drops of oil in a pan and roast peanuts,poppy seeds,sesame seeds,red chillies and coconut till light brown.
Switch off the heat and add the fried onion & dry masala powder.Pour the tamarind juice and grind to a fine thick paste.Add water if needed for grinding.
Other ingredient
Brinjals - 6
( make a slit on top like a cross and soak it in salt water for 10 minutes.Heat some oil and fry the brinjals till soft and outer skin is well roasted.Keep it aside)
Oil - 1/4 cup
Coriander & curry leaves for garnish


Tempering
Mustard - 1 tsp
Methi / Fenugreek seeds - 1/4 tsp
Chopped onion - 1 small
Slit green chillies - 2


Method
Heat oil in a pan temper it with mustard and methi.
Add onion & green chillies fry till light brown now add the ground paste and saute till oil separates the pan.Pour water cover and cook till the gravy is almost thick and masala has separated the oil.
Put the fried brinjals and cook for few more minutes.
Switch off the stove garnish with curry and coriander leaves.
Best served with plain rice.


Thanks for visiting !


Pavakkai Chips / Crispy Bittergourd Chips / Karela Chips / Kakarakaya Chips

images of Pavakkai Chips / Crispy Bittergourd Chips / Karela Chips / Kakarakaya Chips
Pavakkai Chips

Ingredients
Pavakkai / Bitter gourd / kakarakaya - 2 medium size
(cut into thin circles)
Salt to taste
Hing-little
Turmeric powder-little
Coriander powder-1/2 tsp
Red chilly powder-1/2tsp
Besan-2tsp
Oil-to fry


Method
Put the cut bitter gourd in a bowl,add salt and turmeric powder,mix well and leave it for 5 minute.
Gently press and squeeze out the excess water from the bitter gourd,this step is optional but i do to reduce the bitterness.Discard the water.


Add all above mentioned ingredients to the vegetable and mix everything well till all sides are coated with the masala.
Water is not required,if needed sprinkle very little water.Heat oil in a pan & shallow or deep fry in batches till crisp & brown on all sides.Remove it on a kitchen paper and serve.



Thanks for visiting !

Monday, March 11, 2019

Manathakkali Keerai Poriyal / Black Nightshade Stir Fry / Keerai Poriyal / Manathakali Keerai Poriyal

images of Manathakkali Keerai Poriyal / Black Nightshade Stir Fry / Keerai Poriyal
Manathakkali Keerai Poriyal
Tempering ingredients
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each - 1 tsp
Jeera - 1/8 tsp
Red chillies broken - 3
Other ingredients
Chopped Manathakkali Keerai/Black Nightshade - 1 small bunch
Salt to taste
Grated coconut - 1/4 cup
Crushed garlic - 4
Chopped onion - 1/2 cup
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped garlic and onion fry till its light brown.
Add the washed and chopped keerai add salt and saute in low flame till they are cooked.
Lastly add the freshly grated coconut mix well and switch off the stove.
Best served as side dish for rice.

Other recipes using Manathakkali keerai AND seeds

a) Manathakkali Keerai Masiyal

b) Manathakkali Vathal 

c) Manathakkali Kulambhu 

Thanks for visiting !

Wednesday, March 6, 2019

Stuffed Brussels Sprouts / Stuffed Brussels Sprouts Sabzi / Masala Stuffed Brussels Sprouts

images of  Stuffed Brussels Sprouts / Stuffed Brussels Sprouts Sabzi / Masala Stuffed Brussels Sprouts
Stuffed Brussels Sprouts
Stuffing Ingredients
Peanuts - 3 tbsp
Grated coconut - 1/4 cup
Besan/Chick pea flour - 1 tsp heaped
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Jeera/Cumin seeds - 3/4 tsp
Garlic - 2
Oil - 1 tsp
(Roast peanuts till light brown now add the coconut and roast till its pale and water has evaporated.Add the besan and roast till raw smell has disappeared.Cool and transfer to a mixi jar.Grind it with other ingredients to a fine powder.Do not add water.Lastly mix the oil into this mixture and mix.Your filling is ready)
Other ingredie4nts
Brussels sprouts - 12
( make 2 slits on top to fill the stuffing,do not cut till the end.See picture)
Oil - 1 tbsp
Water very little to sprinkle for the Brussels sprouts to cook.

images of  Stuffed Brussels Sprouts / Stuffed Brussels Sprouts Sabzi / Masala Stuffed Brussels Sprouts
Stuffed Brussels Sprouts
Method
Tightly stuff the filling into each slit Brussels sprouts carefully without breaking them.
Heat oil in a pan arrange all the stuffed Brussels sprouts and roast it on all sides.Gently handle to turn each Brussels sprouts to cook the other side.
Sprinkle very little water cover and cook till they are brown on all sides.
Enjoy this as a starter or side dish for Roti or Rice.

Note:
Instead of pan fry you can spray some oil and bake it in oven.

Thanks for visiting !


Monday, February 11, 2019

Cauliflower Peratal / Cauliflower Milagu Pirattal / Cauliflower Pepper Fry

images of  Cauliflower Peratal / Cauliflower Milagu Pirattal / Cauliflower Pepper Fry
Cauliflower Peratal
Ingredients dry roasted and fine powdered
Curry leaves - 2 sprigs
Fennel seeds/Somph - 2 tsp
Khus khus (white poppy seeds) - 2 tbsp
Black pepper - 2 tsp
Cinnamon - 1/2 " piece
Star anise - 1/2
Other ingredients
Cauliflower - 1 big
(cut into medium size florets)
Sesame oil - 1 tbsp
Cumin seeds/Jeera - 1/2 tsp
Garlic crushed - 10 cloves
Onion, sliced - 1
Salt to taste
Chopped tomato -1
Coriander leaves for garnish
Method
Dry roast all the masala ingredients on a low flame for 3-4 minutes. Set aside to cool,dry grind to a fine powder.
Heat oil in a pan and add in the cumin seeds, curry leaves and the crushed garlic. Fry for a few seconds. Add in the chopped onions and salt.
Saute the onions for about 3-4 minutes till soft. Add in the tomatoes and saute till the tomatoes are cooked and soft, about 3 minutes.
Once the tomatoes are cooked, add in the masala powder. Mix well till its well combined.
Add in the cauliflower and half a cup of water,cover the pan with a lid and simmer for 10 minutes. The cauliflower should be firm but cooked.
Switch off the flame and garnish with coriander leaves.

Thanks for visiting !

Sunday, January 13, 2019

Pineapple Gojju Recipe / Pineapple Curry Recipe / Pineapple Menaskai recipe / Karnataka Style Spicy Pineapple Curry

Images of Pineapple Gojju Recipe / Pineapple Curry Recipe / Pineapple Menaskai recipe / Karnataka Style Spicy Pineapple Curry
Pineapple Gojju
Ingredients for grinding
Oil - few drops
Urad dal - 1 tsp
Sesame seeds - 1 tsp
Channa dal - 1/2 tsp
Dhania/Coriander seeds - 1/4 tsp
Kashmir red chillies - 2
Methi seeds - 1/8 tsp
Mustard - 1/8 tsp
Freshly grated coconut - 1 tbsp heaped
( Heat oil in a pan add all above mentioned ingredients except mustard seeds and coconut.Fry till light brown,cool and grind it with mustard and coconut to a smooth paste.Keep it aside)
Other ingredients
Chopped fresh pineapple - 1 cup
Salt to taste
Turmeric powder - 1/4 tsp
Jaggery - 1 tsp
Diluted tamarind juice - 1/4 cup
Tempering ingredients
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies -1
Hing - a generous pinch
Curry leaves few
Method
Take a pan pour water add some salt ,turmeric powder and pineapple chunks.Cook till its half cooked now pour the tamarind juice and cook it till done.
Now add the ground paste and jaggery pour water if needed and give a nice boil.
Heat oil in a pan and temper it with above ingredients.Pour the tempering into the cooked mixture.
Mix well and switch off the stove.
Best served with plain rice.

Thanks for visiting !


Saturday, September 22, 2018

Spicy Baby Potato Roast / Small Potato Roast / Small Potato Fry / Urulai Kizhangu Roast

images of Spicy Baby Potato Roast / Small Potato Roast / Small Potato Fry / Urulai Kizhangu Roast
Spicy Baby Potato Roast
Ingredients for marination
Boiled baby potatoes -18
(remove the skin)
Salt to taste
Red chilly powder - 3/4 tsp to 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Besan/Chick pea flour - 1 tsp
Rice flour - 1/4 tsp
Garam masala - 1/4 tsp
Crushed fennel seeds - 1/2 tsp
Water very little
( Take a bowl and all the above ingredients ,sprinkle very little water and mix.Make sure all the potatoes are well coated.Rest it for 10 minutes).
Other ingredients
Sliced onion - a handful
Curry leaves few
Lime juice or amchur powder - 1 tsp
Oil - 3 tbsp
( add more if needed)
Method
Heat oil in a pan add the onions and curry leaves saute for a minute.
Now add the marinated potatoes and in low flame roast it till crisp on all sides.
Switch off the stove and add the lemon juice or amchur powder,mix well.
Best served with sambar rice,rasam rice or curd rice.

Thanks for visiting !


Thursday, August 16, 2018

Tofu Matar Capsicum Masala / Tofu Peas Capsicum Curry / Tofu Mutter Capsicum Masala

images of Tofu Matar Capsicum Masala / Tofu Peas Capsicum Curry Tofu Mutter Capsicum Masala
Tofu Peas Capsicum Masala
Ingredients ground to a smooth paste
Onion - 1 small
Tomato - 2 medium size
Ginger and garlic paste - together 1 tsp
Cashew nuts - 8
Green chillies -1
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Roasted and powdered jeera/cumin powder - 1/4 tsp
MDH Kitchen king masala or any garam masala - 1 tsp
Salt to taste
Other ingredients
Cubed tofu - 1 cup
( sauteed in 1/2 tsp of oil till its light brown on all sides ,this step is optional)
Frozen peas - 1/2 cup
Cubed capsicum - 1 small
( sauteed in 1/2 tsp of oil till slightly colour has changed)
Oil - 6 tsp
Butter - 3 tsp
Kastoori methi - 1 tsp crushed
Method
Heat oil and butter pour the ground masala and fry till oil separated the pan and the raw smell has disappeared completely.
Add the peas pour very little water cover and cook the masala is thick and peas is cooked.
Now add the tofu,capsicum and kastoori methi cook for a minute.
Switch off the stove and best served as side dish for roti.
Note:
Instead of tofu you can also add panner.
Add any colour bell pepper.

Thanks for visiting !

Thursday, August 2, 2018

Asparagus Poriyal / Asparagus Thoran / Asparagus Curry / Asparagus Stir Fry With Coconut

images of Asparagus Poriyal / Asparagus Thoran / asparagus Curry / Asparagus Stir Fry with coconut
Asparagus Poriyal
Tempering
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Urad dal & Channa dal - 1 tsp together
Curry leaves few
Ingredients ground to a coarse mixture
Coconut - 1 tbsp
Garlic - 1
Red chillies - 1
Jeera/cumin - 1/8 tsp (optional)
( Do not add any water while grinding)
Other ingredients
Chopped asparagus - 2 cups
Salt to taste
Turmeric powder - 1/8 tsp
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped asparagus and give a quick stir.
Add the salt ,turmeric powder and sprinkle very little water,cover and cook till soft.
Reduce the flame and add the ground coconut mixture mix it well and switch off the stove.
Garnish with curry and coriander leaves.
Best served as side dish for rice.

Thanks for visiting !



Saturday, June 16, 2018

Palakottai Poriyal / Palakottai Poriyal / Jack Fruit Seed Fry

images of Palakottai Poriyal / Palakottai Poriyal / Jack Fruit Seed Fry
Palakottai Poriyal
Tempering
Oil-2tsp
Mustard,Urad Dal,Channa Dal,Jeera/Cumin-each 1/8tsp
Fennel seeds-1/2tsp
Cinnamon-a very small piece
Other ingredients
Boiled,skin removed & chopped pala kottai(jack fruit seeds) -1cup
Chopped onion-1/4tsp
Chopped tomato-1 small
Curry leaves-little
Red chilly powder-1/4tsp
coriander powder-1/4tsp
Turmeric powder-1/8tsp
Salt to taste
Crushed garlic-1tsp
Method
Heat oil in a pan temper it with above ingredients.
Now add the onion,tomato,curry leaves,garlic and fry till light brown.
Add all the dry powders saute for a minute,sprinkle very little water.Cover & in very low flame cook it till dry & oil separates the pan.
Garnish it with curry leaves & serve it with plain rice.

Note:
If you like add grated coconut just before removing from stove.

Thanks for visiting !


Monday, December 25, 2017

Aloo Kofta Curry Recipe / Potato Kofta Curry / Kofta Curry Recipe

images of Aloo Kofta Curry Recipe / Potato Kofta Curry / Kofta Curry Recipe
Aloo Kofta Curry
Ingredients ground to a smooth paste
Large tomato -2
Ginger and Garlic paste - 1 tsp
Cashew nut - 10
Other ingredients
Oil - 6 tsp
Bay leaf -1
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Jeera/Cumin powder - 1/4 tsp
Salt to taste
Crushed kastoori methi - 1 tsp
Beaten curd or Hot Milk - 1/4 cup
( I have used curd)
Chopped coriander leaves for garnish
Ingredients for kofta
Boiled potato 2 medium size
Chopped green chillies - 1
Frozen peas - 1/4 cup
Salt to taste
Chopped cashew nuts - 5
Turmeric powder - 1/8tsp
Chilly powder - 1/8 tsp
Corn flour - 2 tsp
Method
Mix all above ingredients in a bowl.
Make small tight balls,deep fry them in hot oil till golden brown on all sides.
Remove and place it on a kitchen tissue for excess oil to get absorbed
images of Aloo Kofta Curry Recipe / Potato Kofta Curry / Kofta Curry Recipe
Aloo Kofta Curry
Method
Heat oil in a pan add bay leaf,now pour the ground paste and cook till raw smell has disappeared.
Now add all the dry masala powders and mix well.
Lower the flame and add the beaten curd,quickly mix it well to avoid curdling.
Now pour needed water and cook the gravy till done.
Sprinkle the crushed kastoori methi and switch off the stove
Lastly garnish with coriander leaves.Just before serving arrange the kofta balls
in a wide bowl and pour the warm gravy on top.
Best served with Roti or Jeera rice.

Thanks for visiting !

Sunday, November 12, 2017

Vazhakkai Varuval Recipe / Valakkai Fry / Raw Banana Fry Recipe

images of Vazhakkai Varuval Recipe / Valakkai Fry / Raw Banana Fry Recipe
Vazhakkai Fry
Ingredients for marination
Raw banana - 2 medium size
( Peel the skin and cut into semi thick slices )
Turmeric powder - 1/2 tsp
Salt to taste
Red chilly powder - 1 tsp heaped
Coriander powder - 1/2 tsp
Crushed fennel seeds - 1tsp
Tamarind juice - 1 tsp
Tempering
Oil - 1 tbsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Curry leaves few
Hing - a pinch
Method
Take a wide plate add all the ingredients mentioned under marination.
Mix well and leave it for 15 minutes.
Heat oil in a pan and temper it with above ingredients.
Now add the marinated mixture and in low flame fry till the vegetable is crisp and light brown on all sides.Switch off the stove.
Best served as side dish for rice.

Thanks for visiting !

Wednesday, August 30, 2017

Brinjal Kobbari Karam / Vankaya Kobbari Karam / Gutti Vankaya Kobbari Karam / Stuffed Brinjals With SpicyCoconut Mixture

images of Brinjal Kobbari Karam / Vankaya Kobbari Karam / Kutti Vankaya Kobbari Karam / Stuffed Brinjals With SpicyCoconut Mixture
Vankaya Kobbari Karam
Ingredients ground to a smooth paste
Fresh coconut - 1/4 cup
Kashmiri red chillies - 2
Jeera/Cumin seeds - 1 tsp
Garlic cloves - 4
Tamarind a very small piece
Salt to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Method
Take all above mentioned ingredients in a blender.
Pour very little water and make a smooth thick paste.Keep it aside.
Other ingredients
Chopped onion - 1/4 cup
Curry & coriander leaves
Small purple brinjals - 5
Oil - 2 tbsp
Method
Wash and wipe the brinjals,make a plus (+) shape slit on top.Do not cut till the end.
Now fill the brinjals with the ground masala.
Heat oil in a kadai place the stuffed brinjals,remaining masala,chopped onion and few curry leaves.
Sprinkle very little water and cover it with a lid.In intervals gently mix the brinjals so they don;t break.Fry till oil separates the pan and the brinjals are well cooked.
Switch off the stove garnish with curry and coriander leaves.
Best served with plain rice.

Thanks for visiting !

Monday, July 24, 2017

Channa Dhal Dhokla Masala Fry / Dhokla Masala Fry Recipe

images of Channa Dhal Dhokla Masala Fry / Dhokla Masala Fry Recipe
Dhokla Masala Fry
Ingredients ground to a smooth paste
Soaked channa dhal / Bengal gram-1/2 cup
Baking soda -a large pinch
Garlic -1
Salt to taste
Red chilly powder-a pinch
(Grind above ingredients to a smooth thick batter,mix in the baking soda just before steaming.Pour it in a greased plate & steam it till cooked.Cool & cut into small pieces)
Ingredients ground to a smooth paste
Coconut-1 tbsp
Green chillies-2
Ginger & garlic paste-1/2tsp
Cinnamon-a small piece
Cloves-2
Fennel seeds-1/2tsp
Turmeric powder-1/8tsp
Other ingredients
Oil-3tsp
Bay leaf-1
Chopped onion-1/2
Salt to taste
Coriander leaves for garnish
Method
Heat oil in a pan and temper it with bay leaf,add the onion and fry till light brown.
Now add the ground masala and fry till raw smell has disappeared.Add salt if needed.
Add the dhokla cubes and toss it gently make sure all the pieces are well coated with the masala.
Switch off the stove and serve as a side dish for rice.

Thanks for visiting !

Tuesday, June 13, 2017

Carrot Pasiparuppu Poriyal / Carrot Moongh Dal Stir Fry / Carrot Poriyal

images of Carrot Pasiparuppu Poriyal / Carrot Moongh Dal Stir Fry / Carrot Poriyal
Carrot Pasiparuppu Poriyal
Ingredients
Grated carrot-2
Split yellow moongh dal boiled-1/3 cup
(i used with skin)
Salt to taste
Turmeric powder-1/8tsp
Ingredients dry ground to a smooth powder
Coconut(i used desiccated)-1tbsp
Red chillies-2
Garlic-3
Tempering
Oil-2tsp
Mustard & Jeera-each-1/2 tsp each
Curry leaves-little
Method
Heat oil in a pan and temper it with above ingredients.
Now add the carrot,salt and turmeric powder fry for a minute.
Add the cooked moongh dal and the ground paste,sprinkle very little water cover and cook till done.
Switch off the stove garnish with curry leaves and best served as side dish for rice.

Thanks for visiting!


Friday, June 2, 2017

Vazhathandu Poriyal Recipe / Vazhaithandu Poriyal / Valaithandu Poriyal / Banana Stem Fry Recipe / Plantain Stem Poriyal

images of Vazhathandu Poriyal Recipe / Vazhaithandu Poriyal / Valaithandu Poriyal / Banana Stem Fry Recipe / Plantain Stem Poriyal
Vazhaithandu Poriyal
Ingredients
Chopped banana stem / vazhaithandu - 1 & 1/2 cups
( How to clean & cut vazhaithandu click HERE )
Salt to taste
Turmeric powder - 1/4 tsp
Curry & coriander leaves -for garnish
Grated coconut - 1 tbsp
Tempering
Oil - 1 tsp
Mustard,jeera,Urad & channa dal - each 1/4 tsp
Slit green chillies - 2
Hing - a pinch
Method
Heat oil in a pan temper it with above ingredients.
Now add the banana stem saute for a minute.
Add turmeric powder,salt & sprinkle very little water.
Cover & cook till its done.Add the coconut,curry & coriander leaves.
Toss well till everything is combined.
Serve as a side dish for rice.
Note:
a) Soaked handful of moongh dal can also be added for a variation.

Thanks for visiting !

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