Category Archives: Poriyal & Varuval

Carrot Beans Poriyal | Carrot Beans Stir Fry | Carrots Beans Poriyal Recipe

Carrot Beans Poriyal

Carrot Beans Poriyal is one of my favorite side dishes. During my childhood days, I hated this side dish so much. My mom used to run behind me all the time asking me to have this.

After my marriage, my mother-in-law makes this side dish often at least once a week. Once you cut the beans and carrots, then you are all set to make this recipe. I promise it is very easy to make. You can even cut the veggies the day before you are planning to make this dish and then make the dish the next day. This way you can save a lot of time. Whenever I buy beans, this is one of the recipes I make at home. Sanvi likes carrots but not beans. I cut carrots in bulk and then make this dish for us. For Sanvi, I will make Carrot Poriyal / Carrot Stir Fry. Even when I have guest at home, I will make this side dish as it goes along with curd rice, sambar, rasam etc. Adding coconut is optional, but coconut definitely add a nice flavor to it. Make sure you turn off the flame and then add the grated coconut.

 

Preparation time: 10 minutes
Cooking time: 15 minutes
Recipe Category: Side dish
Recipe Cuisine: Indian
Serves: 2


Ingredients

Carrots – 2 big nos.
Beans – 15 to 20 nos.
Curry leaves (karuvepillai) – 1 sprig
Asafoetida (perungayam) – a pinch
Grated coconut – 2 tablespoon
Oil – 2 teaspoons
Salt – as desired

To Season

Mustard seeds (kadugu) – 1 teaspoon
Urad dal (ulutham paruppu) – 1/2 teaspoon
Red chillies – 3 numbers (you can increase the red chillies based on your spice level)

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Peel the carrot’s skin and chop the carrot and beans as per your preference. In a frying pan, heat 2 teaspoons of oil.Then add mustard seeds (kadugu), urad dal, and red chillies.

2. When mustard seeds splutter and urad dal turn light golden brown, add the chopped carrots, beans, curry  leaves, salt followed by asafoetida (perungayam).

3. Cook for 3 to 4 minutes. Sprinkle water and close the pan using a lid. Cook for 4 more minutes.

4. Once the carrot and beans turn soft (veggies should neither be overcooked nor undercooked), switch off the flame, and finally add grated coconut. Stir well.

Now, Beans and Carrot Poriyal is ready!

Serve. Avaraikkai Kootu(Broad Beans Kootu), Cucumber Kootu, Vazhaipoo Kootu (Banana Blossom Curry), Dal Tadka, Rajma Dal, Spinach Moong Dal, Spring Onion Moong Dal, Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Keerai Masiyal, Keerai Masiyal (No garlic and onion), Murungakai Poricha Kuzhambu, Mushroom Kuzhambu, Pavakkai Pitlai/Bittergourd Pitlai, Mochai Kara Kuzhambu, Apple Rasam,Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar, Bisi Bele Bath, Oats Curd Rice

 

Carrot Poriyal | Carrot Stir Fry

Carrot Stir Fry

I have a strong liking for carrots right from my childhood days. When I have surplus carrots at home, I make this Carrot Stir-Fry and Carrot Sambar often. I hardly see people who do not like carrots. For Sanvi, I make Carrot Cupcake often. She just loves it. When I am too lazy to cook elaborate meals, I make this simple and easy Carrot Poriyal. It goes well with Capsicum Sambar, Paruppu Rasam, and Oats Curd Rice. Most of the times, I will not add coconut but when I have guest at home, I will use coconut.

Carrot Stir Fry

Preparation Time. 10 minutes
Cook Time. 15 minutes
Recipe Cuisine. Indian
Recipe Category. Side Dish
Serves. 2

Carrot Stir Fry

Ingredients

Carrot (Chopped) – 2 cups
Onion (Chopped) – 1 medium no.
Green chillies (Slitted) – 2 nos.
Turmeric powder – 1/2 teaspoon
Coconut (shredded) – 2 tablespoon
Coriander leaves (chopped) – 1.5 to 2 tablespoon
Curry leaves – 1 sprig
Salt – as desired

To Season

Oil – 2 teaspoon
Mustard seeds – 1 teaspoon
Urad dal – 1 teaspoon
Gram dal (channa dal) – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Chop the carrots finely and set it aside. Heat oil in a pan and add mustard seeds. When mustard seeds splutter, add urad dal and gram dal and fry till golden brown. Then add chopped onions and green chillies.

Carrot Stir Fry

2. When onions turn transparent, add chopped carrots and sauté for 2 minutes. Then add turmeric powder, curry leaves, and salt. Mix well and fry for two minutes.

Carrot Stir Fry

3. Sprinkle 2 tablespoon of water. Cover the pan and cook for 3 more minutes. Now open and mix well.

Carrot Stir Fry

4. Reduce the flame to medium-low and add grated coconut. Cook for a minute and then add coriander leaves. Give a quick stir and switch off the stove.

Carrot Stir Fry

Now, Carrot Stir Fry is ready!

You can serve the Carrot Poriyal with the following recipes:
Cucumber Kootu, Vazhaipoo Kootu (Banana Blossom Curry), Poosanikai Mor Kuzhambu, Murungakai Poricha Kuzhambu, Mochai Kara Kuzhambu, Paruppu Rasam, Capsicum Sambar, Basil Rice (Thulasi Sadam), Bisi Bele Bath, Cucumber Rice, Oats Curd Rice, Vendekka Sadham/Lady’s Finger Rice/Bhindi Rice

 

Carrot Stir Fry

Notes

1. Adding grated coconut is optional. Most of the times, I do not add them.
2. You can add chilli powder instead of green chillies.
3. Do not add water more than required and cook closing the pan. Carrots could turn very soft or even mushy.

Carrot Stir Fry

Cabbage Poriyal | Cabbage Curry Recipe | Cabbage Stir Fry | Easy Cabbage Recipes

Cabbage Poriyal

Usually, I add gram dal while making Cabbage Poriyal, but in this recipe I have used roasted gram dal. Roasted gram dal will be easier to eat and chew when compared to the gram dal. I like both the versions. I have this dish usually with Sambar, Rasam and Curd Rice. Cabbage is very good for diabetics.

My husband loves cabbage and asks me to make cabbage recipes at least twice a week. I try the cabbage recipes with brussel sprouts also. I cut the brussel sprouts similarly like cabbage and follow the same procedure. In my childhood days, when my mom makes Cabbage recipes, I’ll be the first person to silently frown seeing the dish. During initial days of my marriage, I will make Cabbage Koftha, Dry Spiced Cabbage and Cabbage Koftha Curry often. Even when I have guests at home, that will be the first dish that I prepare. Nowadays, I have started liking it mainly because of its health benefits.

 

Preparation Time: 10 minutes
Cook time: 15 minutes
Serves: 2
Recipe Cuisine: Indian
Recipe Category: Side Dish

Ingredients

Finely shredded cabbage – 4 cups
Chopped onion – 1 cup
Roasted gram dal (pottukadalai) – 2 tablespoons
Red chillies (kanja molaga) – 2 nos.
Grated coconut – 2 tablespoons
Coriander leaves – 2 sprigs
Turmeric powder (manjal thool) – 1/2 teaspoon

To Season

Mustard seeds – 1/2 teaspoon
Urad dal (ulutham paruppu) – 1/2 teaspoon
Salt – as desired
Oil – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1.  Heat oil in a frying pan. Add mustard seeds and let it splutter. Then add the urad dal and fry till it turns light brown. Now add red chillies followed by chopped onion and roasted gram dal (pottukadalai). Fry until onions turn transparent. Then add finely shredded cabbage.


2. Stir well and close the pan using a lid and cook for 10 minutes or until the cabbage gets cooked. Do not add water as cabbage itself will leave water. Cook until the cabbage becomes little dry. Add grated coconut and turmeric powder. Stir well and cook for 5 more minutes. Add salt. Stir well once and finally sprinkle coriander leaves.

Now, Cabbage Stir-Fry is ready!

Serve. With Rice, Kootu, Sambar and Rasam.

You can serve Cabbage Poriyal as an accompaniment with the following dishes:
Cucumber KootuVazhaipoo Kootu (Banana Blossom Curry)Spinach Moong DalSpring Onion Moong DalCucumber Moru KootuMurungakai Poricha KuzhambuApple RasamPoondu Rasam (Garlic Rasam)Capsicum Sambar

Kovakkai Fry | Tindora Fry | Easy Kovakkai Recipes

Kovakkai Fry
 
Kovakkai Fry is very crispy and goes well with curd rice, rasam and sambar rice. It tastes very well. You can make this Kovakkai Fry in a jiffy. Your family will definitely like it. I make it when I have guest at home. My husband’s friend, whenever he visits us from Detroit, will request me to make this fry. He will eat it with curd rice. Though I make Kovakkai Urulai Poriyal quite often, this is one of my favorite side dishes for rasam, sambar and curd rice.
Preparation Time. 10 minutes
Cook Time.
15 minutes
Recipe Category.
Side dish
Recipe Cuisine.
Indian
Recipe Source. Chef Dhamu
Serves. 3

Ingredients

Kovakkai (tindora) – 1/4 kg (Cut into round slices)

Chopped onions – 2 nos.
Chilli powder (milaga thool) – 3 teaspoons (you can add more chilli powder if you need more spiciness)
Rice flour (arisi maavu) – 2 teaspoon
Mustard seeds (kadugu) – 1 teaspoon
Red chillies (kanja molaga) – 2 nos.
Curry leaves (karuvepillai) – 1 sprig
Coriander leaves (kothamalli) – 2 sprigs
Salt – as desired
Coconut oil – 3 tablespoons

Preparation

1. In a pan, heat oil and add mustard seeds (kadugu) and red chillies (kanja molaga). When mustard seeds splutter, add chopped onions followed by curry leaves (karuvepillai). When onions turn light brown, add chopped round kovakkai pieces and salt. Fry for three to four minutes.

2. Then add chilli powder (milaga thool), and fry for two more minutes. Now, add rice flour little by little and stir well. Fry for 3 more minutes. Do not add water as it will make the fry mushy. At one stage, kovakkai will become crispy. Close the pan and cook for two more minutes. Do not overcook kovakkai. It should be little crunchy. Finally, add coriander leaves.

Mango Pachadi Recipe | Maangai Pachadi (With Sugar) | Tamil New Year Recipes

Mango Pachadi Recipe

When I buy Mangoes, the first thing I would do is to make this Mango Pachadi. My hubby loves it too. Sometimes, I make using jaggery, and if I do not have jaggery at home, I make using sugar. Yes, while making this recipe I did not have jaggery so I made using sugar.The pachadi with jaggery will be little dark in color.  I will post the jaggery version soon.

I still have one mango left in the refrigerator. I eat this with Sambar, Rasam, Mor Kuzhambu and sometimes even with Curd Rice. I usually like to eat it with sambar. During the season of mangoes, I prefer to eat this dish rather than drinking mango juice.

 

Preparation Time. Under 10 minutes
Cook Time. Under 15 minutes
Serves. 4
Recipe Category. Lunch
Recipe Cuisine. Indian


Ingredients

Raw mango – 2 cups
Chopped onion – 1/2 cup
Grated ginger – 1/2 teaspoon
Grated coconut – 1/4 cup
Sugar – 1/4 cup (add more if desired)
Turmeric powder – 1/2 teaspoon
Chilly powder – 1 teaspoon

To Season
Mustard seeds (kadugu) – 1/2 teaspoon
Red chillies – 2 to 3 nos. (Add more if required)

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Heat oil in a pan. Add the mustard seeds and let it splutter. Then add red chillies, chopped onion and grated ginger. Fry onions till it turns light brown.

2. Then add mango pieces. Cook the mango pieces until tender, and then add 1/2 cup of sugar and little water. Boil well. Now add grated coconut and boil for two minutes.

3. Then add chilli powder and turmeric powder. Boil till the raw smell goes off. Then mash it well with a ladle. Boil for two more minutes.

Now, Manga Pachadi is ready! Serve as an accompaniment to rice.

You can serve this dish with the following dishes:

Cucumber Mor KuzhambuVendekka Sadham/Lady’s Finger Rice/Bhindi RiceOats Curd RiceBisi Bele BathCucumber KootuSpring Onion Moong DalApple RasamPineapple RasamPoondu Rasam (Garlic Rasam)Capsicum Sambar

Murungakeerai Poriyal | Drumstick Leaves Stir Fry

Murunga Keerai Poriyal

In my school days, my mom used to run behind me and make me eat greens. When it comes to any Murunga keerai (drumstick) dish, I will run behind my mom asking for more. Right from my school days, I love Murunga keerai so much.

My father also likes it so much. When it come to Murunga keerai poriyal, I love it so much and usually I have it with sambar or curd rice. I can even have about 3 cups of Murunga keerai poriyal. I do not get Murunga keerai here so whenever I go to India, my mom makes this murunga keerai poriyal and murunga keerai sambar for me. I also love its color – the dark green. Adding grated coconut is one’s choice but I like it with grated coconut. I feel the grated coconut give a special flavor. Did I say its Gj’s favorite too. When my mom came from India this time, I asked her to bring some Murunga keerai leaves. I have to quickly cook it otherwise it will spoil very easily. I did not find time to click pictures, but I have done my best. Hope you all like the pictures as well as the recipe.

Preparation Time. 10 minutes
Cook Time. 10 minutes
Recipe Cuisine. Indian
Recipe Category. Side dish
Serves. 3

Ingredients

Murunga keerai (drumstick leaves) – 2 cups
Onion (chopped) – 1 no.
Red chillies (kanja molaga) – 2 nos.
Grated coconut – 2 tablespoon
Salt – as desired

To Season

Mustard seeds (kadugu) – 1/2 teaspoon
Urad dal – 1 teaspoon
Red chillies – 2 nos.
Asafoetida – a pinch
Oil – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. In a pan, heat oil and then add mustard seeds. When mustard seeds splutter, add urad dal, asafoetida, and red chillies. Once urad dal turns golden brown, add the chopped onion.

2.  Once the onions turn golden brown, add the murunga keerai (drumstick leaves). Stir well. Do not add water. The keerai will get cooked by its own water.

3.  Add salt and stir well. Cover with the lid and simmer the flame. The raw smell of the murunga keerai will go away. Keep stirring for a minute or so.

4. When the keerai shrinks in size, add grated coconut and give a quick stir.

Now Murunga Keerai Poriyal is ready!

You can serve this Murunga Keerai Poriyal with the following recipes:
Avaraikkai Kootu(Broad Beans Kootu), Cauliflower and Carrot Kootu, Cucumber Kootu, Vazhaipoo Kootu (Banana Blossom Curry), Dal Tadka,
Spinach Moong Dal, Spring Onion Moong Dal, Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Paruppu Rasam, Pineapple Rasam,
Poondu Rasam (Garlic Rasam), Capsicum Sambar, Oats Curd Rice 

 Notes.

  • Adding grated coconut is optional but grated coconut enhances the flavor of the poriyal.
  • Murunga keerai gets cooked easily. They also get burned quickly. If it gets burned, they would taste bitter and the poriyal will not taste good at all.
  • To retain the keerai color, you can add 1/2 teaspoon of sugar.
  • Use only the leaves and remove the stalks.

Plantain Poriyal | Vazhakkai Poriyal Recipe | Vazhakkai Curry

Vazhakkai Poriyal
A very easy and tasty recipe!
Plantain Poriyal is one of my favorite recipes. A very common poriyal in TamilNadu. I usually like to  eat it along with sambar, rasam, and curd rice. I do not have to saute much. Just 5 minutes is enough to make this tasty and spicy poriyal.
 
 

Preparation Time. 2 minutes
Cook Time. 15 minutes
Recipe Category. Side dish
Recipe Cuisine. Indian
Serves. 3

Ingredients

Plantain – 2 nos.
Mustard seeds – 1 teaspoon
Urad dal – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Sambar powder – 1 teaspoon
Curry leaves – 1 sprig
Red chillies – 2 nos.
Coconut gratings (Optional)- 1 to 2 tablespoons
Salt – as desired
Oil – as desired

Note. The ingredients shown will vary with the original quantity.

 

Preparation

1. Remove the skin of plantain. Cut the plantain into small pieces. Boil the plantain pieces in water by adding salt and turmeric powder.

2. Cook till the vegetable becomes soft. Drain the excess water. In a pan, heat oil and add mustard seeds. When mustard seeds pop out, add Urad dal, curry leaves, and red chillies. Fry until urad dal turns golden brown.

3. Then, add plaintain pieces and sambar powder. Fry well. Add coconut gratings and little salt.

 

Now, Plantain Poriyal is ready!!!

 

Serve. Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Keerai Masiyal, Keerai Masiyal (No garlic and onion), Murungakai Poricha Kuzhambu,Mushroom Kuzhambu, Pavakkai Pitlai/Bittergourd Pitlai, Mochai Kara Kuzhambu, Paruppu Rasam, Apple Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar, Basil Rice (Thulasi Sadam), Bisi Bele Bath, Capsicum Rice/Bell Pepper Rice/ Koda Milagai Sadham,Cucumber Rice, Keerai Sadam/Greens Rice, Kovakkai|Tindora Rice, Raw Mango Rice, Oats Curd Rice, Olive Rice, Peanut Rice, Vendekka Sadham/Lady’s Finger Rice/Bhindi Rice