Category Archives: Without Coconut

Avarakkai Verkadalai Poriyal | Broadbeans Peanuts Subzi

Avarakkai Verkadalai Poriyal
Avarakkai is very good for health. I like Avarakkai so much and even Gj likes it. When we lived in Delaware, we would not get avarakkai often. We rarely get good ones. I used to cook avarakkai just once in a month. Only after moving to California, I have started cooking broad beans twice a week.

I like adding peanuts to my poriyal often. This poriyal has a masala flavor in it. While eating, when you bite the peanut in the poriyal, it would be crunchy. It goes well with rice, rasam, sambar and kootu. If you do not like peanuts, skip it.


Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Accompaniment
Serves. 3

Ingredients

Broad beans (avarakkai) – 1 cup
Peanuts (Dry fry it and grind to a paste) – 2 tablespoon
Chopped onion – 1 no.
Chopped tomato – 1 no.
Garlic cloves (poondu) – 4 nos.
Turmeric powder (manjal thool) – 1/2 teaspoon
Chilli powder (milaga thool) – 1 teaspoon
Salt – as desired

To Season

Oil – 1 tablespoon
Mustard seeds (kadugu) – 1/2 teaspoon
Curry leaves (Karuvepillai) – 2 sprigs

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

Preparation

1. In a small pan, dry fry peanuts (without oil) until they are crispy. Switch off the flame and let it cool down. In a pan, heat oil and let the mustard seeds splutter. Then add curry leaves.

2. Now add chopped garlic and chopped onions. When onions turn transparent, add tomatoes. When tomatoes have fried well, add chopped broad beans. Stir well.

3. When broad beans are half-cooked, add salt, turmeric powder and chilli powder.  Fry until the raw smell of turmeric powder and chilli powder go off.

4.  Meantime, grind the peanuts and add the paste to it. Stir well.

Now, Avarakkai Verkadalai Poriyal is ready!

 Serve.

Cauliflower and Carrot Kootu, Cucumber Kootu, 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,  

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Beetroot Curry (Sweet Version) | Beetroot Recipes

Beetroot Curry

A very quick and easy recipe that can be made during our lazy days. I make this curry often and serve it with curd rice, sambar and rasam.

Preparation Time. 10 minutes
Cook Time. 15 minutes
Recipe Reference. Mrs. Mallika Badrinath
Recipe Cuisine. India
Recipe Category. Side dish

Ingredients

Beetroot – 2 (medium-sized)
Red chillies – 3
Mustard seeds – 1/4 teaspoon
Urad dal – 1/4 teaspoon
Sugar – little
Salt – as desired
Oil – as desired

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

Preparation

1. Grate the beetroot using the big holes in the grater. Heat oil in the pan. Add mustard seeds and urad dal and wait till it splutters. Then, add red chillies. Fry for a minute.

2. Add grated beetroot.Add little water say (less than 1/4 cup of water) to the grated beetroot and close the lid. Let it cook till the water is absorbed well. Then, add salt and sugar according to your taste and stir once before you bring the pan down.

Now, Beetroot Curry is ready!

Serve. Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Keerai Masiyal (No garlic and onion), Keerai Masiyal, Pavakkai Pitlai/Bittergourd Pitlai, Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar,      

Brinjal Pepper Masala | Kathirikkai Milagu Masala | Brinjal Pepper Fry

Brinjal Pepper Masala
I have tried Brinjal Pepper Masala twice, and this time I thought I should post it in my blog. Most of the times, if it is for an accompaniment for rice, I make Brinjal Pirattal and if it is for Chappathi, I make Brinjal Rajma Masala.

The Brinjal Pepper Masala goes well for both: rice and Chappathi. You should be careful while adding chilli powder and black pepper powder as they may make this masala very spicy.


Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 3 persons
Recipe Category: Side dish
Recipe Cuisine: Indian
Recipe Adapted: Chef Dhamu

 
Ingredients

Brinjal – 2 cups
Chopped onions – 1/2 cup
Chopped tomatoes – 1/2 cup
Ginger garlic paste – 1.5 teaspoon
Black pepper powder – 3/4 teaspoon (add more if required)
Coriander leaves – 2 sprigs
Curry leaves – 1 sprig
Turmeric powder – 1/2 teaspoon
Chilli powder – 1 teaspoon (add more if desired)
Salt – as desired
Oil – 4 teaspoons (add more if required)

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

Preparation

1. Cut brinjal into small pieces. Heat 2 teaspoon of oil, and fry the brinjal until they are almost cooked.

2. Transfer the fried brinjal to a bowl. Heat 2 teaspoon of oil in the same pan. Add chopped onions and fry until they turn transparent. Then add ginger garlic paste.

3. Fry till the smell of ginger garlic paste goes off. Then add chopped tomatoes, and fry until the tomatoes turn mushy.

4. Add little water (less than 1/4 cup) and boil for 4 minutes. Now add fried brinjal and stir once. Then add turmeric powder, chilli powder and salt.

5. Fry well until the raw smell of the powders go off. Then add finely ground pepper, coriander leaves and curry leaves. Stir well.

Now, Brinjal Pepper Masala is ready!

Serve. Accompaniment to rice. You can also have this recipe with the following:
Chappathi, Cauliflower and Carrot Kootu, Cucumber Kootu, Dal Tadka, Spring Onion Moong Dal, Cucumber Moru Kootu, Murungakai Poricha Kuzhambu, Apple Rasam, Poondu Rasam (Garlic Rasam), Pineapple Rasam, Capsicum Sambar

Other Brinjal recipes are:
Brinjal Pirattal, Brinjal Rajma Masala,

Brinjal Pirattal | Kathirikai Pirattal | Brinjal Fry

Brinjal Fry

A very crispy and tasty brinjal fry that goes well with curd rice, sambar and rasam. You will just love it.

Preparation Time. 10 minutes
Cooking Time.
15 minutes
Makes.
2 persons
Recipe Cuisine. Indian
Recipe Category. Side dish
Recipe Reference. Chef Dhamu

Ingredients

Brinjal (kathirikai) – 3 to 4 nos.
Chopped onion – 1 no.
Besan flour (kadalai mavu) – 2 handful
Chilli powder (milaga thool) – 2 teaspoons
Coriander powder (daniya thool) – 1.5 teaspoons
Turmeric powder (manjal thool) – 1/2 teaspoon
Curry leaves (karuvepillai) – 1 sprig
Fennel seeds (sombu) – 1 teaspoon
Red chillies (kanja molaga) – 1 no.
Green chillies (pacha molaga) – 3 to 4 nos.
Salt – as desired
Oil – 3 tablespoons
Note. The ingredients shown will vary with the original quantity.


Preparation

1. Cut brinjal into medium pieces. In a mixing bowl, put besan flour (kadalai mavu), coriander powder (daniya thool), chilli powder (milaga thool), turmeric powder (manjal thool), curry leaves and salt. Mix well. Add brinjal pieces, sprinkle water and mix well again.

2.  In a pan, heat oil. Add fennel seeds (sombu), red chilli (kanja molaga), curry leaves (karuvepillai), onion, and green chillies. When onion turns light brown, add the brinjal pieces. Sim the flame and fry well.

3. At one stage, brinjal will turn crispy. At this stage, add coriander leaves and switch off the flame.

Now, Brinjal Pirattal is ready!

Serve. Curd/Yogurt rice, Sambar and Rasam.

Brinjal Pirattal goes well with the following recipes:
Cauliflower and Carrot Kootu, Cucumber Kootu, Dal Tadka, Spring Onion Moong Dal, Cucumber Moru Kootu, Murungakai Poricha Kuzhambu,Apple Rasam, Poondu Rasam (Garlic Rasam), Pineapple Rasam, Capsicum Sambar

Other Brinjal recipes are:
Brinjal Pepper Masala, Brinjal Rajma Masala

 

Brinjal Rajma Masala | Brinjal Rajma Curry

Brinjal Rajma Masala

Preparation Time. 8.5 hours
Cook Time. 30 minutes
Recipe Category. Side dish
Recipe Cuisine. Indian
Recipe Reference. Kamalas Corner

Ingredients

Brinjal – 3
Rajma – 1/2 Cup
Onion (Chopped) – 1
Tomato Chopped) – 1
Sambar Powder – 1 Tablespoon
Turmeric Powder – 1/2 Teaspoon
Mustard Seeds – 1/2 Teaspoon
Cumin Seeds – 1/2 Teaspoon
Curry Leaves – 10 To 12
Oil – 1 Tablespoon
Salt

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

Preparation

1. Soak Rajma overnight or atleast 8 hours in water. Pressure cook for 3 whistles. In a pan, heat oil. Add mustard seeds and when it pops out, add cumin seeds. When cumin seeds sizzle, add onions and curry leaves. Fry until onions become transparent. Add tomatoes and fry for 4-5 minutes. Add sambar powder, turmeric powder, and salt. Stir well.

2. Now, add brinjal pieces, boiled rajma, and sprinkle little water. Close the pan using a lid and cook in low-medium fire. Cook until brinjal becomes soft and the curry becomes dry.

Now, the Brinjal Rajma Masala is ready!

Serve. With Chappathi and as a sidedish for rice items.

Chappathi, Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar, Oats Curd Rice, Cucumber Rice, Capsicum Rice/Bell Pepper Rice/ Koda Milagai Sadham, Peanut Rice  

Other Brinjal Recipes:
Brinjal Pepper Masala (With step-by-step pictures)
Brinjal Pirattal (With step-by-step pictures

Broccoli Poriyal | Broccoli Stir Fry | Easy Broccoli Recipes

Broccoli Stir Fry

A very easy and simple stir fry that goes well with Sambar, Rasam, Kootu and Curd rice.

Preparation Time. 10 minutes
Cook Time. 15 minutes
Recipe Category. Side dish
Serves. 3

Ingredients

Broccoli – 1 floret (1 big size)
Onion (chopped) – 1 no.
Salt – as desired

To Season

Oil – 1 teaspoon
Mustard seeds – 1/2 teaspoon
Urad dal (ulutham paruppu) – 1 teaspoon
Channa dal (kadalai paruppu) – 1 teaspoon
Cumin seeds (Jeeragam) – 1 teaspoon
Red Chillies – 3 (increase the no. depending on your spice level)

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

Preparation 

1. Cut the broccoli florets into medium size pieces. In a vessel, heat water and add a pinch of salt. Drop the broccoli florets in hot water for few seconds. Then, drain the water and keep the florets aside.

Heat oil and add mustard seeds. When mustard seeds splutter, add urad dal, channa dal, cumin seeds and red chillies. Fry for few seconds and then add chopped onion.

 

2. Fry onion until it turns light brown and then add the broccoli florets. Stir well and cover it with a lid. Cook for few minutes (say 3- 5 minutes) in medium flame until broccoli becomes soft. Make sure broccoli does not lose its crunchiness.

 

Now, Brocolli Poriyal is ready!

Serve.
Avaraikkai Kootu(Broad Beans Kootu), Cauliflower and Carrot Kootu, Cucumber Kootu, Dal Tadka, Spinach Moong Dal, Spring Onion Moong Dal,Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Pavakkai Pitlai/Bittergourd Pitlai, Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar, Oats Curd Rice    

Other Broccoli Recipes are:
Broccoli Usili, Brocolli Aval, Broccoli Soup 

Broccoli Usili | Broccoli Usili Recipe | Broccoli Paruppu Usili

Broccoli Usili
Combination of Broccoli and Crumbled Lentils. Cook this dish often and stay healthy and happy!

Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Cuisine. South Indian
Recipe Category. Side dish
Serves. 3

Ingredients

Chopped broccoli – 1 cup (You can also cut it lengthwise – size is your choice)
Toor dal (thuvaram paruppu) – 1/2 cup
Channa dal/Bengal gram (kadalai paruppu)  – 1/2 cup
Red chillies – 2 to 3 nos.
Asafoetida (perungayam) – a pinch
Turmeric powder – 1/2 teaspoon
Sambar powder – 1 teaspoon
Mustard seeds (kadugu) – 1 teaspoon
Urad dal (ulutham paruppu) – 1 teaspoon
Curry leaves – 6 to 8 nos.
Oil – 2 teaspoons
Salt – as desired

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

Preparation

1. Soak the channa dal and toor dal in water for about 2 hours. Drain the water and coarsely grind the channa dal and toor dal with red chillies, asafoetida, turmeric powder, salt, and little water. (Water is used just to grind the dals).

2. Put the ground mixture to the greased idly plates (brush the idly plate with few drops of oil) and steam it in a pressure cooker as you do for making idly (Make sure you don’t put weight in the cooker). Steam it for 8 to 10minutes. Remove and cool the dal idlies.

Make sure the dal idly has completely cooled down otherwise when you crumble, you may burn your hands.  In a non stick pan, heat oil. Add the mustard seeds and urad dal.

3.When mustard seeds splutter and urad dal turns light brown, add broccoli. Saute until broccoli pieces are 75% cooked.  Now, crumble the dal idly into tiny bits by hand itself. add the crumbled dal mixture. Stir well for about 4 to 5 minutes in low flame. Stir continuously after you add dal otherwise dal will get burned easily at the bottom of the pan. If you think usili is dry, sprinkle little water and cook for 2-3  minutes.

Now, Broccoli Paruppu Usili is ready!!!

Notes

  • If excess usili remains, add onion, green chillies, asafoetida, coriander leaves, and curry leaves. Deep fry them in oil, and make Pakoras.
  • You can also add grated coconut.


Serve:
 Rasam, Sambar, and Curd Rice.

You can also serve Broccoli Paruppu Usili with the following recipes:

Avaraikkai Kootu(Broad Beans Kootu), Cauliflower and Carrot Kootu, Cucumber Kootu, Vazhaipoo Kootu (Banana Blossom Curry), Rajma Dal,Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Poosanikai Mor Kuzhambu, Pavakkai Pitlai/Bittergourd Pitlai, Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar    

If you like Broccoli Paruppu Usili, you can try Beans Paruppu Usili too.