Search Chitra's Food Book

June 11, 2021

Senai Kizhangu Poriyal/ Yam Curry For Rice

senai kizhangu poriyal

Here is an yummy Kalyana veedu style Senai kizhangu poriyal / Marriage style Elephant yam curry for rice. I followed this recipe from a YouTube channel. It was similar to the ones we tasted in marriage functions in Tamil nadu. I was so happy that I tried this recipe.

 

In the original recipe, it was mentioned to deep fry the cooked yam pieces. But I skipped that step. Still it was tasting great with a nice flavor of fennel seeds and coconut masala. Friends, do try this easy and yummy senai kilangu poriyal for rice. You will love it like me.      

elephant yam curry 

Senai kizhangu poriyal recipe / Elephant yam curry


Senai kizhangu poriyal recipe / Elephant yam curry

Senai kizhangu poriyal recipe / Elephant yam for rice


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


INGREDIENTS

  • Senai kizhangu / Elephant yam - 2 cups
  • Tamarind – Gooseberry size
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Fennel seeds - 1/2 tsp
  • Curry leaves - few
  • Big onion - 1 (finely chopped)
  • Ginger garlic paste – 1/2 tsp
  • Tomato - 1 (finely chopped)
  • Red chilli powder - 1/2 to 1 tsp
  • Dhania powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Cinnamon - 1 inch
  • Cloves - 1
  • Fennel seeds - 1/2 tsp
HOW TO MAKE SENAI KIZHANGU PORIYAL
  1. Wash and slice the skin of yam and discard it. Chop into medium sized cubes.
  2. Pressure cook yam in high flame for 2 whistles till soft but firm.
  3. Open the cooker and drain the excess water if any. Deep fry Yam pieces in oil and set aside.
  4. Grind the coconut, cloves, cinnamon and fennel seeds to a coarse paste without water.
  5. Heat oil in a kadai. Splutter mustard seeds, fennel seeds, curry leaves.
  6. Saute onion gg paste till raw smell vanish. Add tomato , saute till mushy. Add cooked yam and mix gently.
  7. Add chilli powder, dhania powder, garam masala powder, turmeric powder, salt and ground coconut paste.
  8. Mix well and combine. Cook for few minutes and garnish with coriander leaves.
  9. Serve with rice, sambar, rasam and curd rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of yam and discard it. Chop into medium sized cubes. Chop onion, tomato finely and set aside.
  • senai kizhangu poriyal
  • Grind coconut, fennel seeds, cinnamon, cloves coarsely without adding water. Set aside.

  • Pressure cook yam adding required water, gooseberry sized tamarind and salt in high flame for 2 whistles. Discard the excess water and set aside. Heat some oil and deep fry the yam pieces in batches.
  • senai kizhangu poriyal
  • Heat oil in a kadai and when it gets heated, splutter mustard seeds, fennel seeds and curry leaves. Saute onion, ginger garlic paste till raw smell goes off.
  • senai kizhangu poriyal
  • Now add tomato and saute till mushy. Now add the cooked yam pieces and mix gently.
  • senai kizhangu poriyal
  • Add red chilli powder, turmeric powder, dhania powder, garam masala powder, salt and water. Mix well. Now add the ground coconut masala and mix gently to coat it. senai kizhangu poriyal
  • Cook in low flame for few minutes till you get nice masala smell. Switch off the flame and garnish with coriander leaves. Serve with sambar, rasam and curd rice.
  • senai kizhangu poriyal
    Enjoy !

Note

  • Actual recipe called for deep frying the pressure cooked yam pieces. But I skipped that step.
  • Adjust the quantity of chilli powder as per your taste.



Technorati Tags: ,,,,,,

Continue Reading...


June 8, 2021

Gooseberry Rasam Recipe | Nellikai Rasam Recipe | Amla Rasam Recipe

Gooseberry rasam

Gooseberry rasam / Nellikai rasam in Tamil / Amla rasam is an interesting and healthy rasam recipe. Recent days I am trying to include gooseberry in my cooking regularly as its rich in Vitamin C and helps to boost immunity. Usually I make nellikai thayir pachadi and nellikai thogayal. I don’t want to include gooseberry in pickle form considering its oil and salt. So when I was looking for some interesting gooseberry recipes, I came across this nellikai rasam recipe.

I had some pressure cooked gooseberry in hand. So I used that and tried this rasam recipe. Even though its my first attempt, rasam came out so well. Its easy to prepare too. Friends, do try this gooseberry rasam for a change. You will love it like me.

nellikai rasam recipe


Gooseberry Rasam Recipe / Nellikai Rasam Recipe


Gooseberry Rasam Recipe / Nellikai Rasam Recipe

Gooseberry Rasam Recipe / Nellikai Rasam Recipe for rice


 
Cuisine: Tamil nadu
Category: Rasam recipes
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
To dry roast and grind
  • Gooseberry (Raw or cooked) - 4
  • Pepper corns - 1 tsp
  • Cumin seeds - 1 tsp
  • Coriander seeds - 1 tsp
  • Red chilli - 1
  • Garlic - 5 cloves
To cook
  • Ripe tomato - 2
  • Green chilli - 1
  • Cooked toor dal - 2 tbsp
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
To Temper
  • Ghee - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Hing / Asafetida - a pinch
  • Coriander leaves - to garnish
HOW TO MAKE GOOSEBERRY RASAM
  1. Wash and chop tomato, green chilli. Pressure cook toor dal, gooseberry together and set aside.
  2. Boil tomato, green chilli adding cooked toor dal paste, turmeric powder, salt and water.
  3. Dry roast pepper, cumin seeds, coriander seeds, red chilli and grind it along with gooseberry.
  4. Add this paste to the boiling tomato. Boil for a minute till frothy in low flame.
  5. Temper mustard seeds, cumin seeds, curry leaves, red chilli in ghee.
  6. Add to rasam and switch off the flame. Garnish with coriander leaves.
  7. Serve hot with plain rice adding few drops of ghee.
METHOD - STEP BY STEP PICTURES
  • In a pressure cooker, take toor dal, gooseberry and required water. Pressure cook in low flame for one whistle. Mash the dal and set aside.

  • Take the cooked toor dal, chopped tomato, slit green chilli, turmeric powder, salt and water. Roll boil till tomato is cooked well.
  • gooseberry rasam
  • Dry roast coriander seeds, pepper corns, cumin seeds and red chilli. Grind it adding cooked gooseberry to a smooth paste.
  • Gooseberry rasam
  • Add to the boiling tomato mixture. Mix well and check for salt. Add more water and salt if needed. Now lower the flame and boil the rasam till its frothy. 
  • Gooseberry rasam
  • Temper mustard seeds, cumin seeds, curry leaves and red chilli in ghee. Add to rasam.Gooseberry rasam 

 

      • Switch off the flame and garnish with coriander leaves.


      • Enjoy !

      Note

                 
      • For variations, you can grind the spices without roasting it. But flavor of rasam varies.
      • You can also grind the raw gooseberry instead of pressure cooking. But you should boil the rasam for few minutes till its raw smell goes off.


      Try this easy and healthy gooseberry rasam recipe. You will love it !

      Nellikai rasam


      Continue Reading...


      June 3, 2021

      Black Chana Kurma / Karuppu Kondakadalai Kurma - Kala chana kurma recipe

      Kondakadalai kurma

      Usually I make kurma for chapathi with white chana / Kabuli chana / Vellai kondakadalai in Tamil and chole for bhatura with black chana. For a change, I tried this South Indian style (Tamil nadu) black chana kurma / black chickpeas kurma/ brown chana kurma / karuppu kondakadalai kurma for chapathi after watching this YouTube video.  As it was different from my usual kurma recipes, I was tempted to try. It came out so well. We all loved it.

      For South Indian kurma recipes, coconut ground with spices would be the base. But this kurma has tomato, onion and coconut for the base. So it was tasting different and yummy. I am sure this kurma would go well with poori and dosa too.

      Friends, do try this easy and yummy South Indian style karuppu kondakadalai kurma and enjoy with chapathi / Poori and dosa.

      Check out my hotel style white chana kurma

      Easy chole recipe in pressure cooker

       black chana kurma

      Black chana kurma / Karuppu kondakadalai kurma recipe


      Brown chana kurma / Karuppu kondakadalai kurma recipe

      Black chana kurma / Karuppu kondakadalai kurma recipe for chapathi, poori, dosa


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


      INGREDIENTS
      1 cup = 250ml
      • Black chana / Karuppu kondakadalai - 1 cup
      • Cooking oil - 2 tbsp
      • Big onion - 1
      • Green chilli - 1
      • Fennel seeds - 1/2 tsp
      • Ginger garlic paste - 1.5 tsp
      • Red chilli powder - 1 tsp
      • Garam masala powder - 1/2 to 1 tsp
      • Turmeric powder - 1/4 tsp
      • Salt & water - as needed
      • Coriander leaves - to garnish
      To grind
      • Ripe tomato - 2
      • Big onion - 1 or small onion - 5
      • Grated coconut - 2 tbsp
      • Fennel seeds - 1/4 tsp
      • Cinnamon - 1
      • Cloves - 1
      • Cardamom - 1
      • Cashew nuts - 5
      • Boiled chana - a fistful
      • Curd - 2 tsp
      HOW TO MAKE BLACK CHANA KURMA
      1. Wash and soak black chana in required water over night or 12 hours.
      2. Pressure cook in low flame for 2 whistles and set aside. Reserve a fistful for grinding.
      3. Heat oil in a kadai. Splutter fennel seeds, saute onion, ginger garlic paste.
      4. Add red chilli powder, turmeric and garam masala powder.
      5. Add the cooked chana and boil well adding enough water.
      6. Grind the ingredients given under “ to grind” to smooth paste.
      7. Add to the kurma and mix well. Add required water, salt and boil till oil floats on top.
      8. Switch off the flame and garnish with coriander leaves. 
      METHOD - STEP BY STEP PICTURES
      • Wash and soak the black chana / Karuppu kondakadalai in enough water over night or 12 hours. Pressure cook it adding required water and salt for 2 whistles in low flame.
      • black chana kurma
      • Reserve a fistful of chana for grinding. Grind onion, tomato, coconut, spices and cooked chana to a smooth paste.
      • black chana kurma
      • Heat oil in a kadai. Splutter fennel seeds. Saute onion, ginger garlic paste till raw smell goes off. Add red chilli powder, turmeric powder, garam masala powder and mix well.  Add the cooked chana, ground tomato+onion+coconut paste and required water.
        • black chana kurma

        black chana kurma
      • Add required salt, mix well and add water if required. Boil till oil floats on top. Garnish with coriander leaves.
      • black chana kurma
      • Serve hot with chapathi, poori and dosa. Enjoy !

      Note

      • For variations, you can saute onion, tomato, coconut and spices before grinding.
      • You can skip one green chilli and use red chilli powder alone.
      • Adjust the quantity of chilli powder and garam masala powder as per your taste.


      Try this yummy and healthy brown chana kurma and enjoy !

      karuppu kondakadalai kurma


      Continue Reading...


      May 28, 2021

      How to make turmeric powder at home from raw, fresh turmeric roots

      how to make turmeric powder at home

      I have never thought of making homemade turmeric powder using fresh turmeric roots (Manjal kothu) we get during Pongal festival time. Last year, when my MIL visited me after Pongal, she made use of the fresh turmeric I had in my pantry by making this homemade turmeric powder. It was so easy to make. The color and flavor of turmeric powder was so good. That was the first time I watched the procedure of making turmeric powder at home using fresh turmeric.

      Usually my mom grinds turmeric powder for face in a flour mill by grinding the dried, round turmeric or the thin ones. We call it as gundu manjal and Virali manjal in Tamil. Some people also grind the manjal podi in mixie but the mixie blade should be strong enough and the mixer should be of high power in watts.

      But making turmeric powder using fresh turmeric is so easy. The only difficult part is to peel its skin and chop into small roundels. If you want to skip this step, you can just boil the turmeric roots till its soft. Then you can chop without peeling its skin and grind it. As the fresh turmeric is soft in texture, you can grind it easily in any Indian mixer. After grinding the paste, we need to sun dry for a day or two. Grind again to a fine powder. Siev and store it. Tada, your fresh homemade turmeric powder is ready !

      Friends, just follow the steps given below and make your own turmeric powder at home. You will love its flavor and color. Above all you will have the satisfaction of using healthy turmeric powder in your cooking more than the adulterated shop ones.

      how to make turmeric powder at home

      How to make turmeric powder at home using fresh turmeric roots


      How to make turmeric powder at home using fresh turmeric roots

      How to make turmeric powder at home using fresh turmeric roots


       
      Cuisine: Indian
      Category: How to make
      Serves: 200 gms
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes
       


      INGREDIENTS

      • Fresh, raw turmeric / Pacha manjal - 1/2 kg
      • Water - to grind
      HOW TO MAKE TURMERIC POWDER AT HOME
      1. Wash and peel the skin of fresh, raw turmeric roots.
      2. Chop into small roundels. Grind to smooth paste
      3. Grind into smooth paste adding little water.
      4. After grinding, drain the excess water and spread the paste in a plate.
      5. Sun dry the paste for a day or two till its completely dry.
      6. It turns into brown color once its dry. Grind to smooth powder again.
      7. Sieve and transfer to a box and use as needed.
      8. You can use it for your face, use in regular cooking or make turmeric pepper milk.
      METHOD - STEP BY STEP PICTURES
      • Wash and peel the skin of fresh turmeric roots. Wash in water.
      • how to make turmeric powder at home
      • Chop into roundels and grind coarsely. Add little water and grind to a smooth paste. Drain the excess water in a small bowl. You can use it for cooking.
      how to make turmeric powder at home
      • Now spread the thick paste in a plate and let it sun dry for a day or two till its completely dry. The outer layer changes to slight brown or orange in color.
      • how to make turmeric powder at home
        how to make turmeric powder at home
      • Now break the dried turmeric into pieces and grind to a fine powder. Sieve it through a fine mesh. Transfer to a box. Store and use it for months. 

      Check out this post on how to make turmeric milk/ Golden latte recipe.

      Note

      • For variations, you can boil the chopped turmeric pieces in hot water for few minutes before grinding.


      Try this easy, homemade turmeric powder and enjoy its benefits.

      how to make turmeric powder at home


      Continue Reading...


      May 19, 2021

      Lasooni Palak | Lehsuni Palak |Restaurant style Lasooni Palak– Garlic Spinach Curry

      lasooni palak recipe


      Lasooni palak / Lehsuni palak / Spinach garlic curry is an easy and interesting side dish for rice and roti. I tried a restaurant style lasooni palak for the first time for our lunch yesterday. It came out so well. I enjoyed with both rice and chapathi. The flavor of roasted garlic in palak was so good. If you are looking for a change from the regular dal palak, this lehsuni palak is a good alternative.

      Friends, do try this Lasooni palak / Lahsun palak recipe and enjoy with rice and roti.

      Lehsuni palak

      Lasooni palak recipe / Lahsun palak - Lehsuni palak recipe


      Lasooni palak recipe / Lahsun palak - Lehsuni palak recipe

      Lasooni palak recipe for rice – Palak gravy with roasted garlic.


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


      INGREDIENTS
      • Palak / Spinach - 2 cups
      • Big onion - 1 ( finely chopped)
      • Green chilli - 1 or 2 (-do-)
      • Gram flour – 1 tsp
      • Cooking oil - 1 tbsp
      • Cumin seeds - 1/2 tsp
      • Ginger garlic paste - 1/2 tsp
      • Turmeric powder – 1/4 tsp
      • Sugar – 1/4 tsp
      • Kasoori methi – 1/2 tsp (crushed)
      • Fresh cream – 1 tbsp (optional)
      • Salt & water - as needed
      • Lemon juice – as needed
      To temper
      • Ghee - 2 tsp
      • Garlic cloves - 1- (finely chopped)
      • Red chilli – 1 (pinched into 2)
      HOW TO MAKE LASOONI PALAK
      1. Wash and chop palak roughly. Chop onion, green chilli.
      2. Boil water in a pan. Add palak and boil for few minutes.
      3. Remove when its soft. Add to cold water to retain green color.
      4. Once cool, grind to a paste adding turmeric powder and sugar. Set aside.
      5. Heat oil in a kadai. Temper cumin seeds, big onion, green chilli , ginger garlic paste and saute till transparent. Add gram flour and mix well without lumps.
      6. Add the palak paste, salt and required water. Boil for few minutes.
      7. Switch off the flame once its thick. Heat ghee in a kadai.
      8. Add finely chopped garlic and red chilli. Saute till garlic turns light golden in color.
      9. Add to the palak and mix well. Switch off the flame and add lemon juice.
      10. Serve hot with rice and roti. Enjoy !
      METHOD - STEP BY STEP PICTURES
      • Wash and chop palak roughly. Wash and chop onion, green chilli finely. Set aside.

      • Boil water in a bowl. Add the chopped palak and cook till its soft. Remove and add to cold water to retain its green color.
      • Lasooni palak
      • Once its cool, take in a mixie jar, add little turmeric powder and sugar. Grind to a smooth paste. Keep it aside.
      • Lasooni palak
      • Heat oil in a kadai. Temper cumin seeds. Add onion, green chilli and ginger garlic paste. Saute till onion turns transparent. Add gram flour and mix quickly without lumps.
      • Add the ground palak paste. Add salt and required water. Boil for few minutes till it becomes thick. Add crushed kasoori methi. If you like you can add a tbsp of fresh cream. Switch off the flame.
      • Lasooni palak
      • Heat ghee in a small kadai. Add finely chopped garlic cloves. Roast till light golden in color. Add red chilli and switch off the flame. Add to the palak. Add lemon juice and Mix well. Serve with rice and roti !
      • Lasooni palak
        Enjoy !

      Note

      • For variations, you can saute one bayleaf, cinnamon, cloves and cardamom in oil along with cumin seeds.
      • You can skip fresh cream but adding it gives a rich and creamy restaurant taste to the gravy.
      • You can make the gravy thick or semi thick as you wish.


      Try this easy, yummy Lehsuni palak and enjoy !

      Lasooni palak

      Continue Reading...


      May 14, 2021

      Drumstick Poriyal / Murungakkai poriyal recipe

      murungakkai poriyal

      Drumstick / Murungakkai is a super healthy vegetable packed with rich source of vitamins and minerals. It helps to boost immunity, develop strong bones and purifies the blood. Usually we make sambar, poricha kuzhambu and vathakuzhambu with drumstick. Long back I had tried and shared a drumstick masala recipe. After that, I never got a chance to try something different.

      Today I tried my mom’s style drumstick poriyal / murungaikai poriyal for our lunch. It came out so well. We all loved it. You can make this poriyal directly in a pressure cooker. Friends, do try this easy, yummy drumstick poriyal for rice and enjoy.

      Check out my drumstick masala recipe

      drumstick poriyal

      Drumstick poriyal / murungaikai poriyal recipe


      Drumstick poriyal / murungaikai poriyal recipe

      Drumstick poriyal / murungaikai poriyal recipe for rice


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


      INGREDIENTS

      • Drumstick / Murungakkai - 3
      • Big onion - 1
      • Tomato - 2
      • Ginger garlic paste – 1/2 tsp
      • Turmeric powder - 1/4 tsp
      • Red chilli powder - 1/2 tsp
      • Sambar powder - 1 tsp
      • Salt & water - as needed
      • Coriander leaves – 1/4 cup
      To temper
      • Cooking oil - 1 tbsp
      • Mustard seeds - 1 tsp
      • Urad dal - 1 tsp
      • Chana dal - 2 tsp
      • Cumin seeds - 1/2 tsp
      • Curry leaves - few
      HOW TO MAKE MURUNGAKKAI PORIYAL
      1. Wash and chop drumstick into finger length pieces. Finely chop onion, tomato.
      2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves.
      3. Saute onion till transparent. Add ginger garlic paste. Saute till raw smell goes off.
      4. Add tomato and saute till it turns mushy. Add drumstick pieces, turmeric powder, red chilli powder, sambar powder and salt.
      5. Mix well and add required water. Cover cook till drumstick is done.
      6. Once all the water is absorbed, add grated coconut and mix well.
      7. Serve with rice. Enjoy !
      METHOD - STEP BY STEP PICTURES
      • Wash and chop drumstick into pointer finger length pieces. Finely chop onion and tomato. Set aside.

      • Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal and curry leaves. Saute onion till transparent.
      • drumstick poriyal recipe
      • Add ginger garlic paste and saute till raw smell vanishes. Add tomato and saute till mushy. Add required salt to cook quickly.

      • Now add the drumstick pieces. Saute for a minute. Add red chilli powder, sambar powder and turmeric powder. Mix well.
      • drumstick poriyal recipe

      • Add required water and cover cook in low flame till drumstick is cooked soft inside. Take one, press the seed and pulp to see if its cooked properly. If cooked, boil the excess water and bring it to semi dry texture.
      • drumstick poriyal recipe
      • Lastly add the grated coconut and mix gently without breaking the drumstick. Serve hot with rice. Enjoy !

      Note

      • Adjust the quantity of chilli powder and sambar powder as per your taste.
      • You can skip ginger garlic paste.


      Try this easy, yummy Drumstick poriyal for lunch and enjoy !

      drumstick poriyal recipe


      Continue Reading...


      May 10, 2021

      Cabbage Moong dal Poriyal / Muttaikose Pasi Paruppu Poriyal

       cabbage moong dal poriyal

      This cabbage moong dal poriyal / muttaikose pasi paruppu poriyal is our most favorite cabbage recipes. I make this poriyal at least once in a week. I learnt this cabbage poriyal recipe from my MIL. Earlier we used to cook cabbage adding moong dal separately in a closed vessel, temper it with onion, green chilli and garnish with grated coconut.

      Recently my MIL started to make this poriyal in pressure cooker directly and taught me the same. Its so easy and can be made quickly under 10 minutes. Friends, do try this easy cabbage poriyal with moong dal and enjoy with sambar rice.

      Cabbage poriyal with moong dal

      Cabbage moong dal poriyal recipe


      Cabbage moong dal poriyal recipe

      Cabbage moong dal curry recipe / Muttaikose pasi paruppu poriyal for rice


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


      INGREDIENTS
      1 cup = 250ml
      • Cabbage - 2 cups (finely sliced)
      • Moong dal – 2 tbsp
      • Big onion - 1(finely chopped)
      • Green chilli - 2 (slit)
      • Ginger – 1/2 tsp (finely chopped)
      • Grated coconut - 1/4 cup
      • Coriander leaves - 2 tbsp (to garnish, optional)
      To temper
      • Coconut oil - 1 tbsp
      • Mustard seeds - 1/2 tsp
      • Urad dal - 1 tsp
      • Cumin seeds - 1/2 tsp
      • Curry leaves - few
      HOW TO MAKE CABBAGE MOONG DAL PORIYAL
      1. Wash and shred cabbage. Chop onion, green chilli, ginger.
      2. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
      3. Add onion, green chilli, ginger and saute till transparent. Add cabbage, moong dal and salt. Mix well.
      4. Add 1/2 cup of water and mix well. Pressure cook in high flame for 2 whistles.
      5. Open the cooker after the steam is released. Boil excess water if there.
      6. Lastly garnish with grated coconut and coriander leaves.
      7. Serve with sambar rice !
      METHOD - STEP BY STEP PICTURES
      • Wash and shred cabbage finely. Wash and chop onion, ginger, slit green chilli.

      • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. 

      • Saute onion, green chilli, ginger and curry leaves. Add cabbage, moong dal, salt and mix well.
      • cabbage poriyal with moong dal
      • Add 1/2 cup of water and pressure cook in high flame for 2 whistles. Open the cooker after the steam is released. 
      • cabbage poriyal with moong dal
      • Boil if there is any excess water. Garnish with grated coconut and coriander leaves.
      • cabbage poriyal with moong dal
      • Mix well and serve with sambar rice. Enjoy !

      Note

      • For variations, you can use chana dal instead of moong dal but soak chana dal for 2 hours in hot water for quick cooking.
      • You can also use sambar powder instead of green chilli but taste, color and flavor will vary.


      Try this easy and yummy cabbage poriyal recipe with moong dal. You will love it !

      muttaikose pasi paruppu poriyal


      Continue Reading...