Tag Archives: Mustard seeds

Til Chutney (Ellu)

Til Chutney (Ellu)

Til seeds with spices makes an exciting dip!
Til chutney goes well with dosa and idly. It is a very popular chutney.

Ingredients

Til seeds – 2 tablespoons

Grated coconut – 1/2 cup

Red chillies – 2 to 3 nos.

Tamarind paste – gooseberry size

Curry leaves – 3 to 4 nos.

Mustard seeds – 1/4 teaspoon

Oil – 1 teaspoon

Salt – as desired

 

Til Chutney

Til Chutney Served With Dosa

 

Preparation

1. Fry til seeds in a dry pan until it turns light golden color and cool it. Make sure you do not burn it because it will change the taste completely.

2. In the same pan, heat 1 teasoon oil, add mustard seeds and curry leaves. Let it sizzle. Switch off the stove.

2. Grind til seeds, tamarind paste, coconut, red chillies, and salt to a fine paste.

3. Garnish the chutney using the mustard seeds and curry leaves.

Now, Til Chutney is ready!!!

ServeDosas & Idlis and Snacks & Starters

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

Simple Cabbage Curry



A simple and tasty curry!

I find it to be very simple and easy to make this Simple Cabbage Curry. This curry goes well with sambar, rasam, and curd rice. It goes well with most of the traditional Tamil Nadu dishes.

Ingredients

Chopped cabbage – 1/4 kg

Finely chopped onion – 2 nos.

Curry leaves – 1 sprig

Mustard seeds (kadugu) – 1/2 teaspoon

Urad dal (ulutham paruppu) – 1/2 teaspoon

Saunf (sombu) – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Chilli powder – 1 teaspoon

Grated coconut – 3 tablespoon (Optional)

Salt – as desired

Oil – as desired

Preparation

1. In a pan, heat oil. When oil is hot, put mustard seeds. When mustard seeds pop out, add urad dal, saunf, onion, curry leaves, and salt in an order. Fry until onions become translucent in color.

2. Now add cabbage, turmeric powder, and chilli powder. Fry for awhile and sim the fire. Cook for 6-10 minutes. Finally, add grated coconut.

Now, Simple Cabbage Curry is ready!!!

Serve: As an accompaniment for Rice items(KUZHAMBU, SAMBAR & RASAM)

Cabbage Capsicum Curry | Cabbage Capsicum Poriyal

Cabbage Capsicum Curry
A nutritious and yummy dish!
I like the cabbage and capsicum combination. I feel it is generally a rare combination but these veggies when combined result in a nutritious and yummy dish. I have Cabbage and Capsicum Curry along with sambar, rasam, and curd rice.
 
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 3 persons
Recipe Category: Side dish
Recipe Cuisine: Indian

Ingredients

Cabbage – 1/4kg (sliced)
Capsicum – 1 no. (sliced)
Onions – 2 nos. (sliced)
Chilli powder – 2 teaspoons
Cumin powder (seeraga powder) – 1 teaspoon
Turmeric powder – 1/2 teaspoon

To Season

Mustard seeds (kadugu) – 1/2 teaspoon
Curry leaves – 10 nos.
Oil – 3 tablespoons
Salt – as desired

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

Preparation

1. Heat oil and add mustard seeds. When mustard seeds pop out, add onions and salt. Fry until it becomes light golden brown. Add capsicum and fry for a minute.

2. Then add cabbage. Add turmeric powder, chilli powder, cumin powder and boil well for 5 minutes in medium flame. If you think, the curry is dry, sprinkle some water and cook for 2 more minutes. Finally, add curry leaves.

Now Cabbage Capsicum Poriyal is ready!

Serve. With Chappathi and Paratha and accompaniment for rice.

You can have the Cabbage Capsicum Poriyal with the following recipes:
Avaraikkai Kootu(Broad Beans Kootu), Cauliflower and Carrot Kootu, Cucumber Kootu, Vazhaipoo Kootu (Banana Blossom Curry), Dal Tadka,Paruppu Thuvaiyal, Rajma Dal, Spinach Moong Dal, Spring Onion Moong Dal, Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Keerai Masiyal, Keerai Masiyal (No garlic and onion), Pavakkai Pitlai/Bittergourd Pitlai, Mushroom Kuzhambu, Murungakai Poricha Kuzhambu, Mochai Kara Kuzhambu, Apple Rasam, Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar, Bisi Bele Bath, Oats Curd Rice

Jackfruit Seeds Subzi(Palaa Kottai)

Palaa Kottai Subzi

Jackfruit Seeds Subzi(Palaa Kottai)

A very tasty and tempting subzi!

When I was young, I used to collect the jackfruit seeds and go upstairs without anyone’s knowledge. I would light up the fire using match sticks, papers, sticks etc. and literally live in a stone-age period for few moments just to boil these seeds and have it. I am a big fan of jackfruit seeds. I can never say I am done. How much ever you give, I will have…

Its been several years since I tasted these jackfruit seeds as I do not get it here. After 6 and a half years, I had jackfruit seeds in my hand. I had very few say only 8-9 seeds. I did not know whether I should make kuzhambu, kootu, or subzi. Finally, I decided to make subzi. Now, here I am, sharing the tempting and mouth-watering Jackfruit Subzi here. If you have not tasted jackfruit seeds subzi before, it is not too late, try it now….I am sure you will love it.

Ingredients

Boiled jackfruit seeds – 1 cup (Remove the hard white skin and cut each seed into 2 or 3 pieces)

Chopped onion – 1 no.

Chopped tomato – 1 no.

Sambar powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Mustard seeds – 1/2 teaspoon

Urad dal – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Asafoetida – a pinch

Curry leaves – 5 to 6 nos.

Oil – 1 tablespoon

Salt – as desired

Preparation

1. In a pan, heat oil. Add mustard seeds and when it splutters, add Urad dal. Wait until Urad dal turns golden brown then add asafoetida, and cumin seeds. Fry for a minute.

2. Add onions and curry leaves. Once the onions turn golden brown, add tomatoes. Fry well until tomatoes turn mushy.

3. Add jackfruit seeds, sambar powder, turmeric powder, and salt. Mix well. Fry for three minutes and then sim the fire. Finally, fry for two more minutes.

Now, the Jackfruit Seeds Subzi is ready!!!

Serve: Sambar, Rasam, and Kootu etc.

I am sending this recipe to

Gayathri’s WTML event hosted by Hema.

Mushroom Curry | Easy Mushroom Recipes

Mushroom Curry
A simple and tasty curry!
I think a mushroom curry cannot be more simple than this one. I learned this recipe from Chef Mallika Badrinath. It comes out well every time I cook it. It goes well with sambar, rasa, curd rice, rotis etc.
 

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

Ingredients

Mushrooms – 1 cup
Finely chopped onion – 2 tablespoons
Finely chopped tomato – 3 tablespoons
Chopped green chillies – 4 nos. (I used only two)
Mustard seeds (Kadugu) – 1/4 teaspoon
Cumin seeds (Seeragam) – 1/4 teaspoon
Salt – as desired
Oil – as desired

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

Preparation

1. Wash mushrooms well and cut each mushroom into two to four pieces. In a frying pan, heat oil. Add mustard seeds. When mustard seeds crack, add cumin seeds. When cumin seeds turn golden color, add green chillies. Fry for a minute. Add onion and fry until they become golden brown. Then, add tomato and fry well until the tomato pieces are mashed well.

2.  Now, add mushrooms and sprinkle water. Stir well. When the mushroom has cooked and turned to a thick gravy, add salt. Stir once.

Now, the Mushroom Curry is ready!!!

Serve: ChappathiCauliflower and Carrot Kootu,Avaraikkai Kootu(Broad Beans Kootu), Dal Tadka, Spring Onion Moong Dal, Cucumber Moru Kootu,

Poosanikai Mor Kuzhambu, Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar, Olive Rice, Peanut Rice,Oats Curd Rice  

Easy Keerai Masiyal (No Onion and No Garlic) | Keerai Recipes

Easy Keerai Masiyal (No Onion and No Garlic)

Preparation Time: Under 5 minutes
Cooking Time: Under 10 minutes
Makes: 2 persons
Recipe Category: Lunch
Recipe Cuisine: Indian

When I think about Keerai Masiyal, I can only think about the debate that often happens in our family. My dad loves Keerai Masiyal that is mashed with Mathu (Masher). He wants the greens(keerai) to be seen here and there. If Greens (Keerai) is mashed using blender, he feels like eating a Greens paste. My mom makes Keerai Masiyal that is mashed in blender. My brother supports my dad, and I support my mom. I always feel Mathu (masher) takes some time while Blender finishes the work in 2 minutes. Here, I do not have Mathu so I use only blender to mash the Greens(keerai). However, my hubby has no complaints. All he wants is to eat healthy food at the end of the day. I have already posted Keerai Masiyal using onion and garlic. This is another version of Keerai Masiyal which has no onions and garlic. Very simple and easy to make.

Ingredients

Any greens – 1 bunch (I used spinach)
Cumin seeds (jeeragam) – 1 teaspoon
Turmeric powder – 1/2 teaspoon

To Season

Mustard seeds (kadugu) – 3/4 teaspoon
Urad dal – 1 teaspoon
Asafoetida (perungayam) – a pinch
Red chillies – 2 nos. (add more if desired)
Salt – as desired
Oil – 1/2 teaspoon

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

Preparation

1. Wash the spinach well. Cut them roughly into pieces. If the stems are tender, you can use them if not discard the stem. In a cooker, add greens, turmeric powder, cumin seeds, and salt.

Easy Keerai Masiyal (No Onion and No Garlic)

 

2. Add 1/4 cup of water and pressure cook for one whistle. Wait till the pressure subsides and then open the cooker. Add salt and mash the spinach well using a ladle, or you can also grind it in a blender.

Easy Keerai Masiyal (No Onion and No Garlic)

3. Heat 1/2 teaspoon of oil. Add mustard seeds, urad dal, red chillies and asfoetida. When mustard seeds splutter and urad dal turns light brown, add them to the spinach masiyal.

Easy Keerai Masiyal (No Onion and No Garlic)

Now, Keerai Masiyal (Spinach Masiyal) is ready!

Easy Keerai Masiyal (No Onion and No Garlic)

 

Serve. You can eat this Keerai Masiyal with the following recipes:

Plantain Poriyal, Simple Cabbage Curry, Avarakkai Verkadalai Poriyal, Beans Paruppu Usili, Brinjal Rajma Masala, Broccoli Usili, Cabbage Capsicum Curry, Cauliflower Poriyal, Chettinadu Cauliflower Fry, Dry Spiced Cabbage, Mushroom Curry, Potato and Egg Poriyal, Potato Podimass, Turnip Poriyal