Avarakkai Poriyal With Groundnut – Broad Beans Poriyal With Peanuts

Avarakkai poriyal recipe (Broad beans curry for rice) is one of the easy South Indian poriyal recipes(stir fry) which I make very often in my kitchen. In tamil nadu, people make this avarakkai curry in different ways. I prepare broad beans poriyal with coconut 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.

Actually there are two varieties of broad beans available in the market. 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. She told its of Andhra style. 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 tomorrow. Ok, Lets see how to make South Indian style broad beans poriyal with step by step photos.

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: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

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 BROAD BEANS PORIYAL

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 roasted 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. 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. 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. 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. 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 . I used grated coconut just for garnishing. 

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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.

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

Andhra Raw Banana Curry / Plantain Curry / Aratikaya Kura

How to make Andhra style Raw Banana curry / Aratikaya kura

Author: Chitra Ganapathy

Cuisine: South Indian
Category: Side
Serves: 2
Prep time: 5 Minutes
Cook time: 15 Minutes

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.

  

• 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.

  

• 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.

  

• Saute onion,curry leaves, green chilli and ginger pieces till onion becomes transparent.Add turmeric powder, salt and raw banana cubes.Mix well.

  

• 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 :)

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Palak Chapathi – Spinach Chapati – Pasalai Keerai Chapathi Recipe

Palak chapathi (Spinach chapati, Pasalai keerai chapathi in Tamil) is an easy, healthy paratha recipe that can be served with onion raitha or boondi raita and pickle as the side dish.

I make this easy palak chapathi for our dinner usually. I followed my soft chapati recipe and added masala powders to make this spinach chapathi flavorful and soft. Curd & oil is the major ingredient that helps to make it soft. You can roll it thin or thick and pack it for lunch box if you like. You should eat it hot to enjoy its best taste. For variations, you can add finely chopped palak leaves and add it to make the job easier. Lets see how to make easy palak chapati with step by step photos !

Palak Chapati / spinach chapathi recipe

Easy , healthy palak chapathi / Spinach chapathi recipe with step by step photos - Easy, instant dinner recipes

Cuisine: Indian

Category: Dinner Recipes

Serves: Serves 14 nos

Prep time: 30 Minutes

Cook time: 5 Minutes

Total time: 35 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Wheat flour / atta - 2 cups Palak leaves - 2 cups Ginger - 1 inch piece Green chilli - 1 no Curd - 1 tbsp Cooking oil - 1 tbsp Ajwain/ Carom seeds OR cumin seeds - 1 tsp Garam masala powder - 1 tsp Salt & water - as needed

METHOD

Wash and clean the palak leaves. Grind the leaves, green chilli and ginger to a smooth paste adding required water. Set aside. In a wide plate or bowl, take the whole wheat flour, ajwain, ground palak, curd, cooking oil, salt, garam masala powder and mix well. Add little water only if needed. Make a smooth dough.Knead for 5 minutes. Grease with oil. Cover & rest for 30 minutes. After 30 minutes, make ball sized dough and dust in wheat flour.Roll it thin or thick as you like. I rolled it medium thick. Heat a dosa pan. Put the chapati and cook in low to medium flame. When bubbles start to appear, flip the chapati and cook the other side. Apply oil on both the sides by flipping the chapathi. Remove and serve hot with onion raita or boondi raita. Enjoy !

Note

Adjust the quantity of masala powder as per your taste. For variations, you can add finely chopped palak leaves, grated ginger & green chilli instead of grinding them. You can use cumin seeds instead of ajwain.

Easy, healthy palak chapathi is ready to relish with boondi raita & pickle.

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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.

I had already shared my mom’s all-rounder cauliflower gravy for chapathi, rice, idli, dosa.  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 Recipe / South Indian Gobi Poriyal Recipe

Cauliflower Poriyal - side dish for sambar & rasam rice

Cuisine: Indian

Category: Poriyal

Serves: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

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)

HOW TO MAKE CAULIFLOWER PORIYAL

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. 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. 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. 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. Garnish with finely chopped coriander leaves. Serve with rice, sambar or rasam. 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 !

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Bread Pizza Recipe On Tawa,Oven, Microwave With Video

Vegetable Bread Pizza is an easy and quick breakfast and snack recipes for kids.It tastes good with or without cheese.Actually Bread pizza can be made in 3 ways.It can be made without oven ie. in dosa tawa ( Stove top) or it can be baked in convection oven or microwave if you have at home. All are easy to make and tastes good in its own way.Its a great idea to use the leftover bread slices. I feel tawa and microwave options are easier as it takes less time to cook than baking in convection oven. But we should do it carefully as the chances of burning is more.This morning I prepared bread pizza recipe on stove top, oven and microwave just to make this post. I have shared all of the 3 methods below with a short video. Choose & try whichever is convenient to you. I have used store bought pizza sauce and pizza seasoning/ spice mix. You can make it  just by using tomato ketchup & pepper powder. To make a pucca Indian version, sprinkle some garam masala powder or tandoori masala powder, marinated paneer cubes if you have in hand. You can top with lots of cheese for kids & without cheese if making for you & your husband ( If you are calorie conscious).Adding grated mozzarella cheese is just for attracting kids because taste of this pizza comes from the sauce, mixed vegetables and spice mix.Just play around with your favorite veg and non-veg toppings and enjoy it. Now lets see how to make this easy and simple recipe for vegetable bread pizza without oven( on tawa), microwave and convection methods with step by step photos and video.

Check out my easy veg sandwich, mayonnaise sandwich, grilled cheese sandwich, avocado sandwich, paneer sandwich,  Iyengar bakery style toast

How to make bread pizza on tawa, oven and microwave

Easy, yummy, kids friendly bread pizza recipe on tawa/stove top, convection oven and microwave methods

Cuisine: Indian

Category: Kids Recipes Indian

Serves: 5

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

Ingredients

1 cup - 250ml Bread slices - 5 nos Grated Cheese - 1/2 cup to 1 cup ( I used Amul Mozzarella cheese) Capsicum - 1 no ( finely chopped) Big onion - 1 no ( finely chopped) Ripe tomato - 1 no ( finely chopped) Black Olives - 5 nos ( sliced) Boiled Sweet corn - 1/4 cup ( optional) Pizza sauce or paste sauce or schezwan chutney - as needed ( I used pizza sauce around 3-4 tbsp) Pepper powder - 1/2 tsp Salt - a pinch Chilli flakes - 1 tsp ( optional) Oregano mix or pizza seasoning mix - 1 tsp Butter - to grease the tawa & bread

Method

To make bread pizza, wash and chop all the vegetables finely. Grate the cheese and keep aside.Take a bread slice and apply butter on both the sides.Keep in a plate. In a wide bowl, mix all the finely chopped vegetables, pepper powder, salt and pizza seasoning mix.Keep it ready. Take the bread slice and apply the pizza sauce on one side.Spread the mixed vegetables. Top with grated cheese. You can either cook them on tawa/pan, microwave or bake in convection oven. Bread pizza in tawa : Heat a dosa tawa and apply some butter. Keep the loaded bread slice.Cover cook in very low flame for 3-4 minutes or until the cheese melts.Remove in a plate and serve hot. Cover cook is very important. If you don’t cover cook, cheese won’t melt and bottom of bread slice may burn. Bread pizza in microwave : Place the bread slice in microwave and cook in high power( mine is 800w) for 1 minute or until cheese melts.If the power is less, it may take 1.5 to 2 minutes. If power is more, it can be done under 1 minute.So keep an eye. Bread pizza in convection oven : Preheat convection oven in 180c. Keep the bread pizza in a baking tray. Bake it for 5 minutes at 180c. Cheese melts and the sides of bread slice turns slightly crispy. Remove and enjoy !

Note

The quantity of chilli flakes, pizza mix and pepper powder depends on our taste. You can add any number of toppings like paneer, mushroom, jalapeno, sweet corn etc.. Do not cook the pizza on open tawa, it takes long time for the cheese to melt. Microwave bread pizza takes very less time to cook.If you keep for more time, pizza would burn.

Enjoy this easy, yummy bread pizza at home ! Kids would love it for sure !!

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Easy Sambar Sadam In Pressure Cooker – Bachelors Style Sambar Rice Recipe in cooker

South Indian style Sambar rice / Sambar sadam using a pressure cooker is an yummy, healthy one pot recipe for vegetarians that is packed with the nutrients of rice, dal and mixed vegetables. Usually I make my hotel style sambar sadam at least once in a week for Sendhil’s lunch box. I prepare it by adding sambar powder made of freshly roasted & ground spices. Recently I saw this easy, bachelors style sambar sadam video in Tamil. Its so easy to make, absolutely no grinding job, no pre-cooking of dals & no tamarind too. 

Yes, Its 100% a bachelors kind of recipe and it would be helpful for students, working women and busy moms to cook easily in the weekday mornings. I loved the idea and tried it the next day. It was so quick to make and tasted really good.I made few changes in the original recipe by adding mixed vegetables & spice powders to make it more healthy and flavorful. Sendhil love it a lot with rice papad or vadam as side dish. I loved it with pickle. It tastes good even if cools down. So we can pack this for lunch box as well.  

You can skip onion to make a no onion no garlic version on festival days. You can use almost all the vegetables except beetroot and bitter gourd as they dominate the taste. Friends, do try this easy, sambar sadam in pressure cooker and let me know your feedback. I am sure you will love its simplicity and taste. Lets check out how to prepare South Indian style Sambar rice with step by step photos and video !
If you like to make Hotel style sambar sadam recipe, please check this link. For Karnataka style Bisi bele bath, check out this link .

Easy Sambar Sadam - Bacehlors Style Sambar Rice Recipe

How to make Sambar Rice Recipe easily in a pressure cooker - One pot rice variety

Cuisine: Indian

Category: Rice Varieties Indian

Serves: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice or Steamed rice - 1 cup Toor dal - 1/3 cup ( You can use 1/4 to 1/2 cup) Water - 5 cups **Mixed Vegetables - 1 cup ( 1 small carrot, 1/2 radish, 1 brinjal, Beans 3 nos, broad beans 5 nosl) To saute in pressure cooker Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Methi seeds - 5 nos Curry leaves - Few Coriander leaves - 1 tbsp ( finely chopped) Green chilli - 1 no ( Slit ) Big onion - 1 no ( sliced) Ripe Tomato - 3 nos ( finely chopped, I used 2 big tomato) Sambar Powder - 1 tsp Red chilli powder - 1/2 tsp Dhania powder -1 tsp Turmeric powder - 1/4 tsp Hing/Asafetida – 1/8 tsp Salt - as needed To Garnish Coriander leaves - 1 tbsp ( finely chopped) Ghee - 1 tbsp

HOW TO MAKE SAMBAR RICE IN COOKER - METHOD

Wash rice & toor dal.Drain the water & Set aside. Wash & chop all the required vegetables.                          In a pressure cooker base, heat oil and splutter mustard seeds, methi seeds,curry leaves and coriander leaves. Saute for a second. Add sliced onion, slit green chilli and saute till onion turns transparent. Add finely chopped tomato, mix well.Add turmeric powder, hing, sambar powder, red chilli powder, dhania powder and salt. Saute in medium flame till tomato turns mushy. Do not burn the masala.( Tamarind extract is not needed for this recipe) Lastly add the chopped vegetables.Saute for a minute. Add the washed rice, dal and 5 cups of water. Mix well and check for taste.Add more salt, chilli powder or sambar powder if needed. Close the cooker and pressure cook for 2 whistles in very low flame.Open the cooker after steam is released. Mix well. ( If you want to add tamarind extract, add it now, boil for a minute till its raw smell goes off).Don't forget to garnish with chopped coriander leaves and add 1 tbsp of ghee. Serve hot with chips, papad or pickle if you like ! Enjoy !

Note

Red chilli powder and coriander powder are not given in the original recipe. So if you don’t have in hand, just add 2 tsp of sambar powder instead of 1 tsp. Tamarind is not used in this recipe. If needed, you should add tamarind extract only after opening the cooker at the end because rice & dal won’t cook mushy in tamarind extract. Adding coriander leaves and ghee is a must. It gives a nice flavor. The quantity of water depends on the texture you like. I like it mushy,so I added 6 cups of water.

Try this easy, one pot sambar rice recipe and have a quick, hassle free lunch !

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