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Showing posts with label PORIYAL RECIPES. Show all posts
Showing posts with label PORIYAL RECIPES. Show all posts

August 23, 2023

Chettinad Vazhakkai Varuval | Raw Banana Roast Recipe

Chettinad raw banana roast

Chettinad vazhakkai varuval recipe was in my try list for long time. Its a very simple recipe but tastes ultimate. Kids would love it for sure. I have  already posted Chettinad Vazhakkai masala curry recipe. But this one is completely different from that version.

Friends, do try this easy and yummy Chettinad style Vazhakkai varuval recipe. You will love it for sure. Its a best side dish for sambar, rasam and curd rice.

Vazhakkai varuval

Chettinad Vazhakkai Varuval Recipe


Chettinad Vazhakkai Varuval Recipe

Chettinad Vazhakkai Varuval Recipe


 
Cuisine: South Indian
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Raw banana - 2
  • Cooking oil - 3 tbsp (to shallow fry)
  • Fennel seeds - 1/2 tsp
  • Red chilli powder – 1 tsp
  • Coriander seeds powder – 1.5 tsp
  • Garam masala powder OR chicken masala powder – 1/2 tsp
  • Salt - as needed
  • Curry leaves - to garnish
To grind
  • Garlic cloves - 10
  • Fennel seeds - 1 tsp
  • Curry leaves - fistful
HOW TO MAKE CHETTINAD VAZHAKKAI VARUVAL
  1. Wash and peel the skin of raw banana. Chop into small finger size pieces.
  2. Keep in water till use to avoid discoloration.
  3. Grind fennel seeds, curry leaves, garlic to a coarse paste and set aside.
  4. Heat oil in a kadai. Add the raw banana pieces in batches and shallow fry till light golden in color. Remove in a plate.
  5. In the remaining oil, splutter cumin seeds. Add ground paste, red chilli powder, turmeric powder, dhania powder and garam masala powder.
  6. Mix well in low flame and then add the roasted raw banana pieces.
  7. Mix gently to coat the masala. Let it cook in low flame for few minutes.
  8. Switch off the flame and garnish with curry leaves. You can sprinkle lemon juice if you like.
  9. Serve with sambar, rasam and curd rice. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of Raw banana. Chop into finger size pieces. Immerse in water till use to avoid discoloration.

  • Heat oil in a kadai. Add the raw banana pieces in batches and shallow fry in oil till it becomes light golden in color and becomes soft. Remove in a plate.
  • Chettinad vazhakkai varuval

  • Grind fennel seeds, curry leaves and garlic to a coarse paste without adding water. Set aside.
  • Chettinad vazhakkai varuval
  • In the remaining banana fried oil, splutter cumin seeds. Lower the flame completely. Add the ground paste, turmeric powder, red chilli powder, dhania powder, salt and garam masala powder / Chicken masala powder.
  • Chettinad vazhakkai varuval
  • Mix quickly and add the roasted banana pieces. Mix gently to coat the masala. Cook in low flame for a minute and switch off the flame. Garnish with curry leaves. Add lemon juice if you like.
    Enjoy !

Note

  • Adjust the quantity of spice powders as per your taste.
  • You can replace red chilli powder + dhania powder with sambar powder but flavor may vary slightly.
  • You can use either garam masala powder or chicken masala powder. I prefer chicken masala powder for best flavor and taste.


Try this easy and yummy Raw banana roast in Chettinad style and enjoy !

Chettinad vazhakkai varuval

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July 20, 2023

Siru Keerai Poriyal Recipe | Keerai poriyal recipe

keerai poriyal recipe

Keerai poriyal is an yummy side dish for sambar and vatha kuzhambu rice. Usually I make keerai kadaiyal with garlic which is our family favourite. Its been a long time I made keerai poriyal or kootu in my kitchen. So I prepared this poriyal recipe with siru keerai (Tropical Amaranthus in English). It came out so well. You can make the same with arai keerai, mulai keerai and murungai keerai too. Procedure for making this poriyal is the same for all the keerai. 

Addition of coconut is the highlight of this keerai poriyal. So do not skip it. It gives a nice taste and texture to the poriyal. You can make this for lunch box as well. Its a very good side dish for sambar rice. Kids will also have it. Lets see how to make keerai poriyal with siru keerai.



     keerai poriyal recipe

Keerai poriyal recipe | Siru keerai poriyal recipe


Keerai poriyal recipe | Siru keerai poriyal recipe

Keerai poriyal recipe | Siru keerai poriyal recipe for rice


 
Cuisine: Tamil nadu
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Siru keerai - 3 cups ( chopped)
  • Big onion - 1 (finely chopped)
  • Garlic cloves - 5 (finely chopped)
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Red chilli - 1
  • Hing / Asafoetida - a pinch
  • Turmeric powder - a pinch
  • Sugar - a pinch (optional, helps to maintain green color)
  • Grated coconut - 1/4 cup
  • Salt & water - as needed
HOW TO MAKE KEERAI PORIYAL
  1. Wash and chop the keerai finely. Wash and chop onion, garlic finely.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds, curry leaves and red chilli.
  3. Add the chopped onion and garlic cloves. Saute till transparent.
  4. Add the chopped keerai, turmeric powder, salt and sugar. Mix well.
  5. Add water and cook the keerai till it becomes soft.
  6. Lastly add the grated coconut and mix well. Serve with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and chop the keerai finely. Wash and chop onion, garlic finely. Set aside.
  • keerai poriyal
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds, curry leaves and red chilli.
  • keerai poriyal
  • Add the chopped onion, garlic cloves. Saute till transparent. Add the chopped keerai, turmeric powder, salt and sugar. Mix well.
  • keerai poriyal
  • Add water and cook the keerai till it becomes soft. Lastly add the grated coconut, mix well. Serve with rice.keerai poriyal

Note

  • You can use Arai keerai, Thandu keerai / Amaranthus to make this poriyal.
  • Do not skip onion and garlic. It gives a nice smell.
  • Addition of coconut gives a nice taste and good yield too.


Try this healthy Siru keerai poriyal and share your feedback with me.

 keerai poriyal recipe

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July 5, 2023

Kaddu ki Sabzi | Kaddu Ki Sabji Recipe | Yellow Pumpkin Sabzi Recipe

Kaddu ki sabzi

North Indian style pumpkin curry was in my try list for long time. When I was looking for some good recipes, I came across Kaddu ki sabzi recipes like Bengali style, Maharashtrian style and Gujarati style with some minor changes in each recipe. I made a fusion of all these recipes following an YouTube video. It came out finger licking delicious. 

Usually I make our South Indian style Pumpkin curry directly in a pressure cooker but here I didn’t want to take risk as I am trying it for the first time. It came out so well with nice flavour and color. We loved it. Friends, if you are bored of making South Indian Pumpkin recipes, try this North Indian style Kaddu ki Sabji. You will love it and make it more often. Please CLICK HERE TO WATCH VIDEO

 Kaddu ki sabzi recipe



Kaddu ki sabzi recipe


Kaddu ki sabzi recipe

Kaddu ki sabzi recipe | Kaddu ki sabji for rice, roti.


 
Cuisine: North Indian
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup - 250ml
  • Yellow pumpkin pieces - 1 cup
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Methi seeds - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Red chilli - 1
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 3/4 tsp
  • Coriander powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Salt & water - as needed
  • Crushed Kasoori methi – 1 tsp
  • Coriander leaves - to garnish
  • Powdered jaggery – 1 tsp
  • Lemon juice - few drops (optional)
HOW TO MAKE KADDU KI SABZI
  1. Wash and peel the skin of pumpkin and chop into big cubes. Set aside.
  2. Heat oil in a kadai. Splutter mustard seeds, methi seeds, cumin seeds, red chilli and curry leaves.
  3. Add the chopped pumpkin pieces and saute for a minute. Add turmeric powder, red chilli powder, , coriander powder, garam masala powder, salt and mix well.
  4. Lastly add water and cover cook till pumpkin is cooked well. 
  5. Add crushed kasoori methi, jaggery, coriander leaves and mix well. Switch off the flame, add few drops of lemon juice and serve hot with rice and roti.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of pumpkin and chop into big pieces. Set aside.
  • kaddu ki sabzi
  • Heat oil in a kadai and splutter mustard seeds, methi seeds, cumin seeds, red chilli and curry leaves.

  • Add the chopped pumpkin pieces and saute for a minute. Add turmeric powder, red chilli powder, coriander powder, garam masala powder, salt and mix well.
  • kaddu ki sabzi
  • Add water and cover cook till pumpkin is cooked well. Add crushed Kasoori methi, coriander leaves, powdered jaggery and switch off the flame.
  • Kaddu ki sabji
  • Serve with rice and roti. Enjoy.

Note

  • Adjust the quantity of spice powders as per your taste.
  • Addition of jaggery and Kasoori methi gives a nice flavor. Don’t skip it.


Try this no onion, no garlic Kaddu Ki Sabzi and enjoy with rice and roti.

Kaddu ki sabzi recipe
 

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May 29, 2023

Midhi Pavakkai Poriyal | Baby Bitter Gourd Fry | Karela Fry

Midhi pavakkai poriyal

During my recent trip to Salem, my MIL gave me a handful of baby Bitter gourd that was grown in our house backyard. We call this as midhi pavakkai in Tamil. Some people also call it as Kuruvi thalai pavakkai as it resembles the head of sparrow. This is the first time I am seeing such a small sized Bitter gourd. As I am a big fan of Pavakkai, I was tempted to try some interesting recipes in my kitchen.

Actually my MIL suggested me to make pitlai in a slightly different way from my usual Pavakkai pitlai recipe. Before making that, I tried this simple and easy stir fry recipe to know the actual taste of midhi pavakkai. As expected, this baby bitter gourd is less bitter when compared with our regular bitter gourd. So you don’t need to remove the bitterness by slicing thinly, soaking in curd and squeezing the water. The quantity of onions and other ingredients we use in this recipe helps to make this stir fry tastes less bitter.

Midhi pavakkai poriyal

Now lets see how to make this South Indian style Midhi pavakkai poriyal recipe. In this recipe, I have pressure cooked baby bitter gourd before making the stir fry to use less oil. For variations, you can saute the bitter gourd in more oil till it shrinks in size and cooks soft in oil. Ok, now lets see how to make this baby bitter gourd stir fry also known as Karela fry in Hindi and Kakarakaya fry in Telugu with step by step pictures and a video.

Check out my other Bitter gourd recipes below

Bitter gourd Biryani / Pavakkai sadam

Chettinad Bitter gourd puli kuzhambu

Andhra style Kakarakaya pulusu

Karnataka style Hagalakayi gojju

Bitter gourd poriyal with moong dal in a pressure cooker

Bitter gourd poriyal with onion, garlic

Bitter gourd masala curry 

Pavakkai pitlai

Bitter gourd chips with wheat flour

Bitter gourd chips with besan flour

Bitter gourd podi

Pavakkai thokku

Bengali tetor dal / Bitter gourd dal

Bitter gourd rasam

Midhi pavakkai poriyal recipe | Baby bitter gourd fry


Midhi pavakkai poriyal recipe | Baby bitter gourd fry

Midhi pavakkai poriyal recipe | Baby bitter gourd fry for rice


 
Cuisine: South Indian
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Baby bitter gourd / Midhi pavakkai - 15
  • Big onion - 1 (Finely chopped)
  • Tamarind - Small gooseberry size
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
  • Jaggery - 1/2 tsp
  • Water - as needed
  • Grated coconut - 1/4 cup
  • Lemon juice - few drops
To temper
  • Cooking oil or sesame oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Curry leaves - few
  • Asafoetida / Hing - a pinch
HOW TO MAKE BABY BITTER GOURD FRY
  1. Wash and chop the head and tail portion of baby bitter gourd.
  2. Slit in the middle till half the way and set aside.
  3. Take them in a pressure cooker along with tamarind water, salt.
  4. Pressure cook in low flame for 1 whistle. Open the cooker after the steam is released. Drain the excess water and set aside.
  5. Heat oil and temper mustard seeds, urad dal, chana dal, curry leaves, onion and saute well.
  6. Add the cooked bitter gourd pieces, sambar powder, turmeric powder, salt and jaggery. Mix well and cook it for few minutes till onions turn golden in color.
  7. Switch off the flame and add grated coconut. Mix well and squeeze little lemon juice if needed.
METHOD - STEP BY STEP PICTURES
  • Wash and chop the head and tail portion of bitter gourd. Slit in the middle till half the way through and set aside. Soak tamarind and take 1/4 cup of extract using it.
  • midhi pavakkai poriyal recipe
  • Take a pressure cooker and add in the slit bitter gourd, turmeric powder, salt and tamarind water. Mix well and pressure cook in low flame for one to two whistles. Open the cooker after the steam is released. Drain the excess water and keep the cooked bitter gourd aside.
  • midhi pavakkai poriyal recipe
  • Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, curry leaves and hing. Add onion and saute till transparent.
  • midhi pavakkai poriyal recipe
  • Add the cooked baby bitter gourd, sambar powder, salt, jaggery and turmeric powder.
  • midhi pavakkai poriyal recipe
  • Mix well and cover cook in low flame till onion turns golden in color. Switch off the flame. Add lemon juice and grated coconut. Mix well and serve with rice.
    Enjoy !

Note

  • You can make the same poriyal with regular bitter gourd as well but make sure you chop the bitter gourd finely or as thin rings for less bitter taste.
  • Instead of pressure cooking the baby bitter gourd pieces, you can saute in oil till it shrinks in size and becomes soft.
  • You can also garnish with coriander leaves at the end. 


Try this easy and yummy Midhi pavakkai poriyal and enjoy with sambar rice or curd rice.

 midhi pavakkai poriyal


 
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April 21, 2023

Hotel Style Kovakkai Poriyal | Restaurant style Ivy Gourd Stir Fry | Tindora Curry

Hotel style Kovakkai poriyal recipe

Kovakkai / Ivy gourd / Tindora is a healthy vegetable with amazing benefits. People in Andhra makes varieties of recipes with Tindora. Recently I started making different types of kovakkai recipes in my kitchen considering its health benefits. I have tried and posted varieties of recipes in my blog so far.

Today’s recipe is a yummy and tasty, hotel style Kovakkai poriyal with simple masala. It tastes so good and flavourful. Raksha likes to eat Kovakkai only if its made as chips. But surprisingly she loved this poriyal a lot and told me to make it the same way in future. So this recipe is a super hit in my home.

Friends, do try this yummy hotel style Kovakkai poriyal at home and enjoy with sambar, rasam and curd rice. Please follow the same ingredients as given below because Oil plays an important role in this recipe. Ok, lets see how to make Kovakkai poriyal with step by step pictures and a video.

Check out my other Kovakkai Recipes below

Kovakkai masala kuzhambu

Kovakkai poriyal

Kovakkai chips

Kovakkai rice

   
Kovakkai poriyal
 

Kovakkai Poriyal | Ivy gourd stir fry recipe


Kovakkai Poriyal | Ivy gourd stir fry recipe

Kovakkai poriyal / Ivey gourd stir fry / Tindora curry for rice


 
Cuisine: Indian
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Kovakkai / Ivy gourd / Tindora - 250 gms
  • Big onion - 1 sliced
  • Garlic - 10 cloves (finely chopped)
  • Curry leaves - few
  • Turmeric powder - 1/4 tsp
  • Sugar - 1/4 tsp
  • Sambar powder - 1 tsp OR red chilli powder & dhania powder - 1/2 tsp each
  • Garam masala powder - 1/2 tsp
  • Salt & water - as needed
  • Lemon juice - few drops (optional)
To temper
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Saunf / Fennel seeds - 1/2 tsp
HOW TO MAKE KOVAKKAI PORIYAL
  1. Wash and slice Kovakkai / Ivy gourd into thin slices vertically. Set aside.
  2. Wash and chop onion, garlic finely. Heat oil and splutter mustard seeds, urad dal, fennel seeds.
  3. Saute onion, garlic and curry leaves till onion turns transparent.
  4. Add the sliced Kovakkai pieces, turmeric powder, sugar and saute for 2 to 3 minutes in medium flame.
  5. Lower the flame and add the sambar powder, garam masala powder and salt.
  6. Saute in low flame for 2 to 3 minutes to coat the masala well. Sprinkle water and cover cook in low flame till kovakkai turns soft and well cooked.
  7. Switch off the flame and serve with rice. Enjoy ! 
METHOD - STEP BY STEP PICTURES
  • Wash and chop the Kovakkai into thin slices vertically. Set aside. Wash and chop onion, garlic and keep it aside.

  • Heat oil and splutter mustard seeds, urad dal, fennel seeds. Saute onion, garlic and curry leaves till onion becomes transparent.
  • Hotel style kovakkai poriyal
  • Add the sliced Kovakkai pieces, turmeric powder, sugar, salt and saute in medium flame for 2 to 3 minutes.

  • Lower the flame completely and add sambar powder OR red chilli powder + Dhania powder, garam masala powder and mix well to coat the Kovakkai pieces.

  • Saute for a minute till raw smell leaves it. Now sprinkle some water and cover cook the Kovakkai pieces till it becomes soft and well cooked. It takes approximately 10 minutes. So keep tossing in between while cooking else it may burn at the bottom.
  • Hotel style Kovakkai poriyal
  • Cook till Kovakkai becomes soft and well cooked. Switch off the flame and add few drops of lemon juice. Serve with sambar rice, rasam rice and curd rice.

  • Enjoy !

Note

  • Adjust the quantity of masala powders as per your taste.
  • Make sure Kovakkai is well cooked by sprinkling water.
  • You can also make this curry in a pressure cooker directly but make sure Kovakkai doesn’t turn mushy.


Try this easy, flavourful Kovakkai masala curry and enjoy with rice.

 Restaurant style Tindora curry


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March 30, 2023

Cluster Beans Curry Recipe | Kothavarangai Poriyal

Kothavarangai poriyal

Cluster beans is one of our family favourite vegetables. We call it as Kothavarangai in Tamil. Some people also call it as Seeni Avarakkai. I usually make sambar or a simple poriyal recipe in my MIL’s style with cluster beans. I have shared both the recipes in my blog already.

Recently when I was looking for a different poriyal recipe, I came across this easy and yummy Kothavarangai poriyal in Hema’s kitchen YouTube channel. I tried it for the first time and loved it a lot. Its more like my mom’s beetroot poriyal. It was so tasty and flavorful. I am sure I will make this style of cluster beans poriyal often in my kitchen. This is definitely a welcome change from my usual Kothavarangai sambar, Poricha kuzhamu and poriyal recipes. 

Friends, do try this easy and yummy Cluster beans curry / Kothavarangai poriyal for rice and enjoy. It tastes great for sambar rice, kara kuzhambu, rasam rice and curd rice.

Kothavarangai poriyal

 

Kothavarangai poriyal / Cluster beans poriyal recipe


Kothavarangai poriyal / Cluster beans poriyal recipe

Cluster beans curry / Kothavarangai poriyal recipe for rice


 
Cuisine: Tamil nadu
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Cluster beans - 250 gms
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - Few
  • Crushed garlic - 5 cloves
  • Turmeric powder - 1/4 tsp
  • Tamarind - 1 small piece
  • Sugar - 1/2 tsp
  • Salt & water - as needed
  • Coriander leaves – to garnish
To grind
  • Grated coconut - 1/4 cup
  • Small onion - 5 or Big onion - 1
  • Cumin seeds - 1/2 tsp
  • Red chilli powder or sambar powder - 1 tsp
HOW TO MAKE CLUSTER BEANS CURRY / KOTHAVARANGAI PORIYAL
  1. Wash and chop Cluster beans into 1 inch pieces.
  2. Pressure cook chopped Cluster beans adding required water, salt, tamarind piece, turmeric powder and sugar. Pressure cook in low flame for one whistle.
  3. Drain the excess cooked water and keep the cooked cluster beans aside.
  4. Grind coconut, small onion, chilli powder and cumin seeds to a coarse paste without adding water.
  5. Heat oil in a kadai. Splutter mustard seeds, urad dal, curry leaves and crushed garlic.
  6. Add the cooked cluster beans and ground coconut paste. Mix well and cook in low flame till raw smell goes off.
  7. Switch off the flame and garnish with coriander leaves.
METHOD - STEP BY STEP PICTURES
  • Wash and chop Cluster beans into 1 inch pieces. Pressure cook adding required water, salt, turmeric powder, sugar and a small piece of tamarind. Pressure cook in low flame for one whistle. Drain the excess water after cooking and keep it aside.

  • Heat oil in a kadai and splutter mustard seeds, urad dal, curry leaves and crushed garlic pieces.

  • Grind coconut, small onion, cumin seeds and chilli powder / sambar powder to a coarse paste without adding water.

  • Add the cooked cluster beans pieces to the kadai and saute for a minute. Add the ground coconut paste and mix gently to coat the cluster beans.

  • Cook in low flame till the raw smell of coconut paste goes off. Switch off the flame and garnish with coriander leaves.

  • Serve with sambar, rasam, kara kuzhambu and curd rice.

  • Enjoy !

Note

  • Adjust the quantity of chilli powder or sambar powder as per your taste.
  • Addition of turmeric powder and sugar helps to retain the green color.
  • Cluster beans has a mild bitter taste. Tamarind helps to remove it. So do not forget to add tamarind while cooking cluster beans. You can also add lemon juice at the end after switching off the flame instead of tamarind.


Try this easy, healthy Cluster beans curry / Kothavarangai poriyal recipe. You will love it.

Kothavarangai poriyal recipe


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November 25, 2022

Ash gourd Stir Fry | Vellai Poosanikai Poriyal | White pumpkin Poriyal

Vellai poosanikai poriyal

Ash gourd also known as white pumpkin in English (Vella poosanikai in Tamil, Boodhu kumbalakai in Kannada, Kumbalanga in Malayalam, Petha in Hindi ) is a super healthy vegetable that is a rich source of Calcium, Magnesium, Manganese, Pottasium, Zinc and Vitamin C. It is used to treat obesity and helps to maintain the PH ratio in our body.

Ash gourd rasavangi is our family favourite recipe. Apart from this, I add ash gourd in more kuzhambu which gives a hotel taste and flavor. Recently I tried this white pumpkin stir fry / Vellai poosanaikai poriyal as side dish for sambar rice. Its preparation is so simple and takes very less cooking time as ash gourd is a watery vegetable.

Friends, do try this ash gourd stir fry / Vellai poosanikai poriyal for rice and roti. Enjoy.

Vellai poosanikai poriyal

Ash gourd stir fry | Vellai poosanikai poriyal recipe


Ash gourd stir fry | Vellai poosanikai poriyal recipe

Ash gourd stir fry | Vellai poosanikai poriyal recipe for rice, roti.


 
Cuisine: Tamil nadu
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Ash gourd / Vellai poosanikai - 1/2
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Hing / Asafoetida - 1/4 tsp
  • Curry leaves - few
  • Cumin seeds – 1/2 tsp
  • Sambar powder - 1/2 to 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
  • Grated coconut - 1/4 cup
  • Coriander leaves - to garnish
HOW TO MAKE WHITE PUMPKIN STIR FRY / VELLAI POOSANIKAI PORIYAL
  1. Wash and peel the skin of Ash gourd. Remove the seeds and flush part in the middle. Chop into cubes. Set aside.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing. 
  3. Lower the flame and add the turmeric powder, sambar powder and salt.
  4. Add the chopped ash gourd pieces and mix well in low flame.
  5. Cover cook in low flame till ash gourd is cooked soft. Switch off the flame.
  6. Add grated coconut and chopped coriander leaves. Mix gently and serve with rice or roti.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of Ash gourd. Remove the seeds and flush part in the middle. Chop into cubes and set aside.
  • Vellai poosanikai poriyal
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing.

  • Lower the flame completely. Add turmeric powder, sambar powder and salt. Mix quickly without burning.
  • Vellai poosanikai poriyal
  • Add the chopped ash gourd pieces. Mix quickly to coat the masala in low flame. Cover cook with lid till ash gourd is cooked soft but make sure it retains its shape.
  • Vellai poosanikai poriyal
  • Switch off the flame. Add grated coconut and chopped coriander leaves. Mix well and serve with sambar rice, curd rice, mix with plain rice and roti. 
  • Vellai poosanikai poriyal

Note

  • You can use the same method and make poriyal with chow chow, knol khol, yellow pumpkin.
  • For variations, you can use plain red chilli powder instead of sambar powder.
  • Use coconut oil for nice flavour.

Healthy and easy Ash gourd poriyal is ready to serve with rice.

 Vellai poosanikai poriyal

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