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Showing posts with label RICE ACCOMPANIMENTS. Show all posts
Showing posts with label RICE ACCOMPANIMENTS. Show all posts

July 13, 2017

Avarakkai Poriyal – Broad Beans Poriyal/ Stir Fry Recipe

Broad beans curry for rice ( Avarakkai poriyal in Tamil) is one of the easy South Indian poriyal recipes ( Indian stir fry) which I make very often in my kitchen.I prepare broad beans poriyal directly in a pressure cooker just like my carrot beans stir fry. Its so easy to make and saves lot of time than stir frying it.
avarakkai poriyal recipe
Actually there are two varieties in broad beans. In Tamil, we call it as patta avarakkai (broad ones) & sanna avarakkai( thin ones). You can find patta avarai very commonly in Tamil nadu. In Bangalore, I get only the thin variety near my house. But this poriyal suits for both. I learnt this recipe from my MIL.She usually make this poriyal with thick broad beans. Once I saw my friend Megha adding peanut powder to this poriyal instead of coconut. So I too make this way sometimes as Sendhil loves to have peanut powder in broad beans curry. If you want to make this avarakkai poriyal without coconut, you can either add onions or peanut powder at the end as specified in this recipe. In this poriyal recipe, I used little coconut just for attraction.Otherwise I don’t add it. This poriyal tastes the best with sambar rice.I served with Radish/Mullangi sambar and microwave roasted sago vadam. It was yummy ! Actually I was planning to make a post on sweet recipe or murukku today but I couldn’t do it as I am unwell. So I am posting this poriyal recipe which I scheduled for this weekend.I will try to share the sweet recipe tomorrowHappy Ok, Lets see how to make South Indian style broad beans poriyal with step by step photos.
Broad beans stir fry/ broad beans poriyal

Avarakkai poriyal / Broad beans poriyal / Broad beans curry recipe


Avarakkai poriyal / Broad beans poriyal /  Broad beans curry recipe

Avarakkai poriyal / Broad beans poriyal / Broad beans curry recipe - South Indian style stir fry recipe for rice


Cuisine: South Indian
Category: Side
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS

1 cup - 250ml
  • Broad beans / Avarakkai - 25 nos (Chopped)
  • Moong dal - 1 tbsp
  • Sambar powder - 1 tsp
  • Salt - as needed
  • Water - 1/2 cup
  • Roasted peanut powder - 1.5 tbsp or Grated coconut – 1/4 cup

  • To Temper

  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - Few

HOW TO MAKE RECIPE

  1. Wash and chop broad beans thinly.
  2. In a cooker base, heat oil.Temper it.
  3. Add chopped avarakkai, saute for a minute.
  4. Add sambar powder, moong dal, salt and 1/2 cup water.
  5. Pressure cook in high flame for 2 whistles.
  6. Boil & drain if excess water else add grated coconut or peanut powder.Mix well and cook for a minute.Serve with rice.

AVARAKKAI PORIYAL RECIPE WITH STEP BY STEP PHOTOS

  • Wash and chop the broad beans thinly. If you are adding peanut powder, roast 1 tbsp peanuts in a microwave for 3 minutes in high power or dry roast in a kadai.Powder it with skin and set aside.
    avarakkai poriyal recipe
  • In a cooker base, heat oil and splutter mustard seeds, urad dal and cumin seeds.After it splutters, add curry leaves and chopped broad beans. Saute till it turns dark green in color. Keep the flame medium.
    avarakkai poriyal recipe
  • Add turmeric powder, sambar powder, moong dal and salt. Add 1/2 cup water and mix well. Pressure cook in high flame for 2 whistles or till broad beans become soft.

  • Open the cooker after the steam is released. Mix well and check if there is excess water as shown in the picture below. If its there, cook in high flame for 2 minutes till all the water drains out.
    avarakkai poriyal recipe
  • Reduce the flame low to medium when the poriyal is becoming dry else it may burn at the bottom.Lastly add the grated coconut or peanut powder. Mix well and serve with sambar rice.
    avarakkai poriyal recipe
  • Enjoy !


Note

  • Adjust the quantity of sambar powder as per your taste.
  • You can use red chilli powder instead of sambar powder. My mom does this way.
  • You can also saute finely chopped onions after tempering. In that case, you don’t have to use coconut.




Try this easy, healthy, yummy avarakkai poriyal/ Broad beans curry for rice !

You will like it Happy.
broad beans poriyal
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July 10, 2017

Raw Banana Curry – Andhra Style Plantain Curry – Aratikaya Kura

I tried Andhra style raw banana curry/ Plantain curry (Aratikaya kura in Telugu) as side dish for rice for the first time. Being a South Indian, Poriyal / Dry curry is a must in our daily lunch menu. As I got bored of my Tamil nadu style vazhakkai poriyal, I wanted to try something different with raw banana. I found this curry recipe very simple and easy.This aratikaya koora has no masala or coconut, still it tasted great with rice. We loved it very much. Its taste reminded our vazhakkai podimas to me.

Andhra plantain curry

I tried this recipe referring Swasthi's recipes Cooking from heart blogs.In South India, people make raw banana curry in different ways. Kerala style raw banana thoran and Tamil nadu’s Vazhakkai poriyal tastes great in its own ways.I am happy that I learnt this Andhra style raw banana curry.Soon I must try Kerala style thoran too. This recipe would be suitable for bachelors and working women as it has no grinding job. Friends, do try this plantain curry. I am sure you will love its taste and easy to cook steps. Lets see how to make Andhra style raw banana curry recipe with step by step photos.

Do check out my Tamil nadu style vazhakkai poriyal with fresh masala

Chettinad Vazhakkai curry



Aratikaya kura - Andhra plantain curry

Andhra Raw Banana Curry / Plantain Curry / Aratikaya Kura

Andhra raw banana curry / Aratikaya kura

How to make Andhra style Raw Banana curry / Aratikaya kura

South Indian
Side
2


Ingredients  (1 cup = 250ml)

  • Raw banana – 1 no
  • Big onion - 1 no (Finely chopped)
  • Green chilli - 1 no (slit)
  • Ginger - 1/2 inch piece
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
  • To Temper

  • Cooking oil – 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Chana dal - 1 tsp
  • Cumin seeds/ Jeera - 1/2 tsp
  • Curry leaves - few

How to make Raw Banana Curry

  1. Cook raw banana with skin in 3 cups of water till soft.
  2. Prick a toothpick and check if its done.Peel the skin, chop into cubes.
  3. In a kadai, heat oil. Temper all the ingredients.
  4. Saute onion, green chilli, ginger till transparent.
  5. Add turmeric powder, salt and raw banana pieces. Mash few banana pieces and cook for 2 minutes. Serve with rice.

Andhra raw banana curry / Plantain curry (Aratikaya kura) - Step by step pictures

  • Wash and cut the banana into two or three. Cook with skin in 3 cups of water. Cover cook for 8 to 10 minutes till banana becomes soft. Prick with a knife or toothpick and check if its done. Make sure you do not over cook the banana.You can also pressure cook it in high flame for 2 whistles.
    Andhra raw banana curry recipe - aratikaya kura
  • Remove & keep the cooked banana in cold/plain water for 2 minutes. It helps to keep it firm yet soft. Peel the skin and chop into cubes.
    Andhra raw banana curry recipe - aratikaya kura
  • Finely chop the onions,ginger. Slit the green chillies and curry leaves. Heat oil in a kadai and temper mustard seeds, urad dal, chana dal and cumin seeds.
    Andhra style raw banana curry - aratikaya kura
  • Saute onion,curry leaves, green chilli and ginger pieces till onion becomes transparent.Add turmeric powder, salt and raw banana cubes.Mix well.
    Andhra raw banana curry recipe - aratikaya kura
  • Mash few banana pieces and cook for 2 minutes in low flame. Switch off the flame, sprinkle lemon juice and garnish with coriander leaves if desired.I did not add it.Remove and serve with rice.

Note:

Adjust the quantity of chillies as per your spice level.
Do not over cook the banana. Check with a toothpick whenever needed.


Enjoy this easy, yummy Andhra style vazhakkai curry at home ! You will love it for sure.I served it with thick Karuveppilai kuzhambu :)
Andhra style raw banana curry

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June 27, 2017

Cauliflower Poriyal Recipe | South Indian Style Gobi Poriyal For Rice

Cauliflower poriyal /South Indian Gobi fry is a tasty side dish for rice. When I was young, my mom used to make a spicy cauliflower poriyal recipe (In tamil nadu style) with mild masala flavor for rasam rice as my dad likes that way. Sometimes she adds boiled peas to make it colorful and healthy.
cauliflower poriyal
I had already shared my mom’s all-rounder cauliflower gravy for chapathi, rice, idli, dosaHappy. So today I thought of sharing my mom’s, South Indian style cauliflower dry curry recipe with you all.  You can make it less spicy if making for kids.Even bachelors can try this recipe as its easy to make & no grinding job as well. It tastes the best with sambar rice and rasam rice. Lets see how to make Tamil nadu style cauliflower poriyal with step by step photos !
cauliflower poriyal

Cauliflower Poriyal Recipe / South Indian Gobi Poriyal Recipe


Cauliflower Poriyal Recipe / South Indian Gobi Poriyal Recipe Cauliflower Poriyal - side dish for sambar & rasam rice
Cuisine: Indian
Category: Poriyal
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS

1 cup - 250ml
  • Cauliflower florets - 20 nos
  • Water - to parboil cauliflower
  • Salt - as needed
  • Turmeric powder - 1/4 tsp
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Big onion - 1 no ( finely chopped)
  • Ginger-garlic paste - 1/2 tsp
  • Curry leaves - Few
  • Tomato – 1 no
  • Red chilli powder - 1 tsp ( use 1/2 tsp for less spicy taste)
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
  • Coriander leaves - as needed
  • Garam masala powder - 1/2 tsp ( optional, I din't add)

METHOD



  1. Take the cauliflower, remove the florets. If the florets are big, chop and make it small. Boil 5 cups of water adding turmeric powder & little salt. When the water starts to roll boil, switch off the flame. Add the cauliflower florets and rest for 5 to 10 minutes. Drain the excess water and collect the parboiled cauliflower.Set aside.
    South Indian cauliflower poriyal
  2. Heat oil in a kadai and splutter mustard seeds, urad dal and cumin seeds. Add finely chopped onion, ginger-garlic paste, curry leaves. Saute till raw smell goes off.
  3. Add chopped tomato & saute until mushy(It is not shown in the picture) Add turmeric powder, salt & red chilli powder. Mix well for a minute.
  4. Lastly add the parboiled cauliflower florets, 1/4 to 1/2 cup of water. Mix well & simmer the flame. Cover cook for 5 to 10 minutes till cauliflower becomes soft & well cooked.Check for taste, add more salt & chilli powder if needed.
    South Indian cauliflower poriyal
  5. Garnish with finely chopped coriander leaves. Serve with rice, sambar or rasam.
    South Indian cauliflower poriyal
Enjoy !


Note

  • Adjust the quantity of chilli powder as per your taste.
  • You can add garam masala powder along with chilli powder for more masala flavor. You can also have this curry with chapathi if you like.
  • Tomato gives mild tanginess to the poriyal.So don’t skip it.  If you don’t have tomato, you can add lemon juice after switching off the flame.


Try this easy, yummy cauliflower poriyal for rice and enjoy !
South Indian gobi poriyal
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April 12, 2017

Mango Pachadi Recipe – Mango Sweet Pachadi For Tamil New Year

mango pachadi recipe - Tamil New Year Recipes
Mango Pachadi and Arisi paruppu Payasam/Rice moong dal payasam is a must & should neivedyam(Prashad) recipe for Tamil new year(Puthandu) in Tamil nadu. But people make it with their own variations. Some people make this sweet mango pachadi adding sugar. Some make it with ripe mango too. But we make it with raw mango adding jaggery, coconut paste and neem flower ( Veppam poo). This pachadi has to be prepared with 6 different taste ( sweet, sour, spicy, tangy, bitter, salt) to denote that all the emotions of a person has to be treated equally. Tamil Brahmins make it almost the same way but without coconut. Basically I am a big fan of raw mango recipes. This mangai pachadi is even more special as I make it only once in a year and that too on Tamil new year day. I love this combination of sweet and spicy taste more than Sendhil & RakshaHappy. Today I have shared our style of making raw mango pachadi with step by step pictures and a video. I have also mentioned the points for variations. Do try it for this Tamil new year celebration and offer God ! Check out my Tamil new year lunch menu post for more neivedyam recipes we prepare on this day.

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March 15, 2016

Drumstick Masala – Murungakkai Masala Poriyal Recipe

drumstick masala
Usually I make drumstick poricha kuzhambu or sambar( Murungakkai in Tamil, Mulakada in Telugu, Nuggekai in Kannada, Muringakka in Malayalam ) whenever I buy this vegetable. But this time I bought drumstick to try some different recipes with it. When I was browsing, I found this South Indian style drumstick masala curry recipe here. Basically I love fry/poriyal recipes made using whole garam masala. So I tried this recipe for our lunch yesterday along with brinjal kara kuzhambu without any second thought. It came out very well. We loved it a lot and got thumbs up from Sendhil. It was a good side dish for dal rice & curd rice. If you like, you can have it with chapathi too. Do try this masala for a change and share your feedback with meHappy.Lets see how to prepare this yummy drumstick masala for rice.
Murungakkai masala

Drumstick/Murungakkai masala recipe


Drumstick/Murungakkai masala recipe Drumstick/Murungakkai masala recipe for rice
Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

  • Drumstick/Murungakkai - 1 no
  • Big onion - 1 no ( chop finely)
  • Garlic cloves - 4 nos (-do-)
  • Tomato - 1 no (-do-)
  • G&G paste - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Dhania powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
  • Sugar or jaggery – a pinch
To saute
  • Cooking oil - 1 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
To grind
  • Grated coconut - 1/4 cup
  • Fennel seeds - 1 tsp
  • Water – as needed
METHOD

  • Wash & chop the drumstick into finger size pieces. Slit it half way till the center.Grind coconut, fennel seeds to a smooth paste adding required water.In a kadai, heat oil & saute cinnamon, cloves, cumin seeds. Add onions, curry leaves, g&g paste. Saute until its raw smell goes off. Now add the finely chopped tomato pieces and saute until mushy. Add the drumstick pieces now. Mix well.
Drumstick masala
  • Add red chilli powder, dhania powder, turmeric powder and salt.Saute for a minute and add the required water. Cover & cook the drumstick till its done.
Drumstick masala
Drumstick masala
  • After the drumstick is cooked well, add the ground coconut paste and saute until the masala thickens.Switch off the flame and serve hot with rice!!
Drumstick masala
Drumstick masala
Enjoy !

Note
  • Adjust the quantity of red chilli powder & dhania powder as per your taste.
  • If you like to have it as a gravy, add more water and adjust its consistency. I made it thick like a curry/poriyal.

Try this yummy drumstick masala for rice. It tastes yum !! I served it with Brinjal Kara kuzhambu : ))
Murungakkai masala poriyal
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July 7, 2015

Pavakkai Fry/Poriyal-Bitter Gourd Stir Fry Recipe

Pavakkai fry
I learnt this recipe from my MIL.Recently when I went to Salem,she made this stir fry recipe using the bitter gourd that was grown in our backyard.It was very tasty with a very mild bitterness.I loved it a lot.I have shared so many bitter gourd recipes like bitter gourd biryani, crispy karela fry and pavakkai pitlai, Bitter gourd rasam and Andhra podi recipes so far.But its been my long time wish to post a Pavakkai poriyal/Bitter gourd fry recipe in my blog.I am happy that it happened todayHappy.It’s a very simple and easy Tamil nadu style one pot stir fry recipe that can be made directly in a pressure cooker.This pavakkai fry is a good side dish for sambar rice.Diabetic people,please skip the coconut and try this recipe.I am sure it will taste good.Lets see how to make this yummy,healthy pavakkai fry recipe for rice !

Bitter gourd fry/Pavakkai Poriyal


Bitter gourd fry/Pavakkai Poriyal Bitter gourd fry/Pavakkai Poriyal - A good and healthy side dish for rice
Cuisine: South Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

  • Bitter gourd - 2 nos
  • Moong dal - 2 tbsp
  • Tamarind – a big gooseberry size
  • Jaggery – 2 tsp
  • Sambar powder - 1.5-2 tsp
  • Turmeric powder- 1/8 tsp
  • Salt & water - as needed
  • Cooking oil – 1 tbsp
To season
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - few
  • Asafetida/Hing - a big pinch
  • Big onion - 1 no ( optional)
  • Grated coconut - 1/4 cup
METHOD
  • Wash and chop the bitter gourd into small cubes as shown in the picture.soak tamarind in enough water and take the extract using 3/4 cup of water.
Pavakkai fry

  • Heat oil in a pressure cooker and saute the bittergourd pieces till its color changes to dark green.Add some salt for quick sauting.Add the tamarind extract,moong dal, sambar powder, turmeric powder, salt and jaggery to the cooker.Mix well and cook for 2 whistles in high flame.
Pavakkai fry
Pavakkai fry

  • Remove the lid after the steam is released and drain the excess water if any.
  • Heat oil in a kadai and when it gets heated, splutter the mustard seeds,urad dal,big onions and curry leaves.Once the onions are sauteed,add the cooked bitter gourd mixture.Mix well.
  • Once it becomes dry,add the grated coconut and mix well.Check for taste and add salt or sambar powder if needed.
Pavakkai fry

Serve with sambar or rasam ! Tastes yum !
Enjoy !




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June 4, 2015

Manathakkali Keerai Kootu Recipe-Black Night Shade Recipes

Manathakkali keerai kootu

Manathakkali Keerai kootu is a healthy side dish for rice.I think about manathakkali keerai(Black night shade in English) only when we get mouth ulcers and inflammations .It gives a good cure for liver & other stomach related problems.Apart from these,there are many more health benefits.So I treat this keerai as a medicine mostly.I usually make Manathakkali thanni saaru using fresh leaves and Vatha kuzhambu with dried berries.Its been my long time wish to try kootu recipe with it.But I was afraid of its bitter taste.My MIL told me to add more dal and coconut to suppress its bitterness.I followed the same and the kootu came out very well.This time I followed an easy method and cooked it directly in the pressure cooker just like paruppu keerai.Its taste was very close to hotel ones.Here I have used moong dal.You can replace it with toor dal or chana dal too.Friends,do try this easy,healthy kootu.It’s a good side dish for Vatral kulambu rice.Lets see how to make this South Indian style manathakkali kootu recipe.

Manathakkali keerai kootu


Manathakkali keerai kootu recipe


Manathakkali keerai kootu recipe Manathakkali keerai kootu recipe-Healthy,easy one pot keerai kootu recipe
Cuisine: Indian
Category: Side dish for rice
Yields: 3
Prep time: 15 Min
Cook time: 15 Min
Total time: 30Min


INGREDIENTS
1 cup = 200ml

  • Manathakkali keerai/Black night shade – 2 cups
  • Mooong dal - 3 tbsp
  • Salt & Water – as needed
    • To Grind
  • Grated coconut - 1/2 cup
  • Rice flour - 1 tsp
    • To Temper
  • Cooking oil or coconut oil - 1.5 tbsp
  • Mustard seeds -1 tsp
  • Cumin seeds - 1/2 tsp
  • Small onion - 15 nos or Big onion - 1 no
  • Tomato – 1 no
  • Turmeric powder – 1/8 tsp
  • Sambar powder - 1.5 tsp
METHOD


  • Remove the leaves from stalk and wash it twice.Chop them roughly and set aside.Chop the onions,tomato.Keep aside.
  • Grind the coconut and rice flour to a smooth paste.Set aside.
Manathakkali keerai kootu

  • Heat oil in a pressure cooker base and splutter mustard seeds,jeera.curry leaves. Add onions, tomato and saute till transparent & mushy.Add the moong dal,saute for a minute.Now add the chopped keerai and saute until they shrink.
Manathakkali keerai kootu


Manathakkali keerai kootu

  • Add 1 cup of water,sambar powder,turmeric powder and required salt. Cook it for one whistle in very low flame.
Manathakkali keerai kootu

  • After the pressure is released,add the ground coconut paste and boil the kootu for 5 minutes.Add some water if it thickens.Lastly add the coconut oil and switch off the flame.
    Transfer the kootu to a bowl aned close with a lid.
Manathakkali keerai kootu

Note

  • For variations u can cook the leaves &dal separately and mix them as given in my keerai kootu recipe.
  • Replace manathakkali with arai keerai,mulai keerai or palak and proceed as given above.


Healthy,One pot Manathakkali Keerai kootu is ready to eat with Kara kuzhambu & rice !!



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