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

September 28, 2021

Vazhaithandu Poriyal – Banana stem poriyal recipe

How to make Vazhaithandu poriyal

This is my MIL’s style Vazhaithandu poriyal recipe (Banana stem curry) which is a super healthy and excellent side dish for sambar rice. We try to include Banana stem in our diet at least once in a week as it is a rich source of fiber, Potassium and Vitamin B6. It helps to ease constipation and is good for treating and preventing Kidney stones.

Mostly I make banana stem juice with buttermilk and salt. Sometimes I make poriyal, kuzhambu, thayir pachadi or add in sambar. Recent days I started to make Vazhaithandu dosa as well. Soon I will try to post a collection of all the Vazhaithandu recipes in my blog for easy reference.

Today’s recipe is a very easy and simple Tamil nadu style poriyal recipe with Vazhaithandu. My MIL makes it without onion and garlic but I used garlic today. Also she uses red chilli for spicy taste whereas I used sambar powder for variation. It came out so well. We all loved it. Even Raksha who eats only dosa with Vazhaithandu ate this poriyal today without complaints.

Friends, do try this yummy and healthy raw banana stem poriyal for rice and enjoy with your family. But make sure you use tender and fresh banana stem for best taste.

vazhaithandu poriyal recipe

Vazhaithandu poriyal / Banana stem curry for rice


Vazhaithandu poriyal / Banana stem curry for rice

Vazhaithandu poriyal / Banana stem curry for rice - Easy and healthy side dish using Banana stem.


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


INGREDIENTS

  • Vazhaithandu / Banana stem - 1
  • Moong dal - 1 tbsp
  • Sambar powder or red chilli powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
  • Water - to cook
  • Grated coconut – 1/4 cup
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin seeds – 1/2 tsp
  • Curry leaves - few
  • Garlic - 5 cloves
  • Coriander leaves - to garnish
HOW TO MAKE BANANA STEM PORIYAL
  1. Remove the outer sheath of Banana stem.
  2. Wash and chop into circles and dip in thin buttermilk.
  3. Chop finely and keep it immersed in buttermilk till use.
  4. Take the chopped banana stem in a plate and add salt, moong dal.
  5. Mix well and keep the plate in a slanting way for 15 minutes. Water drains out. Discard the water. 
  6. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds and curry leaves. 
  7. Add garlic cloves and saute for a minute. Squeeze the banana stem and add to kadai.
  8. Add turmeric powder and mix well. Sprinkle some water and cover the kadai. Keep the flame low and cook till moong dal and banana stem turns soft.
  9. Lastly add the sambar powder and grated coconut. Mix well and cook for few more minutes.
  10. Switch off the stove and garnish with coriander leaves if you like.
  11. Serve with sambar and rasam rice. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Remove the outer sheath of the banana stem and chop into thin roundels. Keep in buttermilk till use.

  • Now take the roundels and chop finely into small cubes. Keep them immersed in buttermilk.
  • vazhaithandu poriyal recipe
  • Take the chopped banana stem in a plate. Add salt, moong dal and mix well. Keep the plate in a slanting way so that banana stem leaves water which collects in the plate. Discard the water.
  • vazhaithandu poriyal recipe
  • Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, chana dal, cumin seeds and curry leaves. Add chopped garlic and saute for few minutes.

  • Squeeze the banana stem and add to the kadai. Keep the flame low and saute for few minutes. Add turmeric powder and mix well.
  • vazhaithandu poriyal recipe

  • Sprinkle some water and cover cook till dal and banana stem turns soft and cooked well. Lastly add the grated coconut, sambar powder or red chilli powder. Mix well and cook for few minutes in low flame till raw smell goes off. Switch off the flame and garnish with coriander leaves (optional).vazhaithandu poriyal recipe
    Enjoy !

Note

  • You can saute red chilli along with garlic and skip chilli powder / sambar powder for less spice.
  • For variations, you can skip garlic and make it without onion and garlic.
  • If you like, you can add one finely chopped onion along with garlic and make this poriyal.
Healthy and tasty Vazhaithandu poriyal is ready !
Vazhaithandu poriyal

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August 26, 2021

Southekayi Palya – Cucumber Poriyal | Vellarikka Poriyal Recipe

southekayi palya

Cucumber (Southekayi in Kannada, Vellarikai in Tamil, Vellarikka in Malayalam, Dosakaya in Telugu, Kheera in Hindi) is a super healthy vegetable that is usually consumed as a salad. We eat it as such or add in Kosmbari or green gram carrot salad. But this time, I tried a simple, Karnataka style palya / poriyal/ curry with cucumber. Generally people in Karnataka use Mangalore Cucumber also known as Sambar Cucumber for making side dishes. But I used the salad Cucumber today.

This Cucumber poriyal is a no onion no garlic recipe. Its so easy to make and its cooking time is very less because of its water content. Sendhil and Raksha couldn’t make out its cucumber curry. It was so tasty and flavorful. Friends, if you are bored of making salad with Cucumber, try this palya. You will love it.

Lets see how to make Karnataka style Southekayi palya recipe with step by step pictures.

southekayi palya


Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe


Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe

Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe for rice


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


INGREDIENTS

  • Cucumber / Southekayi / Velarikkai - 2
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
To Temper
  • Coconut oil or cooking oil - 1 tbsp
  • Mustard seeds - 1 /2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Curry leaves - few
  • Red chilli - 1 or 2
  • Asafetida / hing - 2 pinches

  • Grated coconut - 1/4 cup
  • Coriander leaves - to garnish
HOW TO MAKE SOUTHEKAYI PALYA
  1. Wash and peel the skin of Cucumber. Chop into small cubes.
  2. Heat oil in a kadai. Splutter mustard seeds, Urad dal, Chana dal, curry leaves, red chilli and hing.
  3. Add chopped Cucumber pieces, turmeric powder and salt. Mix well.
  4. Cover and cook in medium flame till Cucumber becomes soft.
  5. If there is water, boil for few minutes to drain.
  6. Lastly add the grated coconut and coriander leaves. Mix well.
  7. Serve hot with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of Cucumber/ Southekayi. Trim the ends, chop into small cubes. Set aside.
    • southekayi palya
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.

  • Add the Cucumber pieces, turmeric powder and salt. Mix well and cover cook in low to medium flame till Cucumber turns soft. No need to add water because the water content in Cucumber is sufficient to cook. (If needed sprinkle little water)
  • southekayi palya
  • Stir the curry once or twice in the middle. Once its cooked, add grated coconut, chopped coriander leaves and mix well. Cook for a minute and switch off the flame. 
  • southekayi palya
    Enjoy with rice !

Note

  • No need to add water for cooking this vegetable. If necessary, just sprinkle little water. Say few tbsp.
  • For variations, you can add sambar powder instead of red chilli.
  • If you wish, you can grind coconut, one green chilli, 1/2 tsp cumin seeds, 2 small onion coarsely and add to cucumber once its cooked. It gives a nice flavor to poriyal more like Kerala style thoran.


Easy, yummy Karnataka style Cucumber palya is ready to serve !

cucumber poriyal



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August 10, 2021

Cabbage Carrot Poriyal – Muttaikose Carrot Poriyal

Cabbage carrot poriyal

Cabbage carrot poriyal (Muttaikose carrot poriyal) is one of the poriyal recipes I make at least once in a week. This tastes similar to Kerala style cabbage carrot thoran. Addition of coconut, cumin seeds, chilli, garlic and curry leaves makes the difference from regular cabbage carrot poriyal. We all loved this side dish for sambar and vatha kuzhambu rice.

For variations, you can skip the grinding part and saute all the spices. But its a simple version. Soon I will try to share that here. You can also add frozen peas along with carrot cabbage to make a tricolor poriyal. Today lets see how to make this yummy carrot cabbage poriyal for rice. If you like, you can mix this poriyal with rice adding ghee or sesame oil. It also tastes great. Do try this poriyal recipe and share your feedback with me.

Check out my other cabbage recipes below

Cabbage poriyal with moong dal

Cabbage thoran

Cabbage masala poriyal

Cabbage sambar

Cabbage vada

Bachelors style cabbage stir fry

Cabbage green peas biryani

Cabbage kootu

Cabbage kurma kuzhambu

Purple cabbage poriyal

Purple cabbage salad

cabbage carrot poriyal

Cabbage carrot poriyal recipe


Cabbage carrot poriyal recipe

Cabbage carrot poriyal recipe / Muttaikose carrot poriyal


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


INGREDIENTS
1 cup = 250ml
  • Chopped cabbage - 2 cups
  • Carrot - 2 (big sized)
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Curry leaves - few
  • Red chilli - 1
  • Turmeric powder - 1/2 tsp
  • Salt & water - as needed
  • Coriander leaves - to garnish
To grind
  • Grated coconut - 1/4 cup
  • Green chilli - 1 to 2 (I used 1)
  • Cumin seeds - 1/2 tsp
  • Garlic cloves - 4
  • Curry leaves - 5
HOW TO MAKE CABBAGE CARROT PORIYAL
  1. Wash and peel carrot, chop finely. Wash and chop cabbage.
  2. Grind all the ingredients given under “to grind” to a coarse paste.
  3. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chlli and curry leaves.
  4. Add the chopped cabbage and carrot. Saute for few minutes. Add salt, turmeric powder. Mix well.
  5. Add little water and cover cook till the vegetables are cooked soft.
  6. Add ground coconut paste and mix well. Cook in low flame for few minutes till raw smell goes off.
  7. Switch off the flame and garnish with coriander leaves.
  8. Serve with sambar, vatha kuzhambu and plain rice. 
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of carrot. Chop finely. Wash and chop cabbage finely. Set aside.

  • Grind all the ingredients given under “to grind” to a coarse paste without adding water. Keep it aside.

  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves. Add the chopped cabbage and carrot.
  • cabbage carrot poriyal
  • Saute for few minutes and add salt, turmeric powder, mix well for few minutes.
  • cabbage carrot poriyal
  • Now add some water and cover cook in low flame till carrot and cabbage is cooked soft. Open the lid and mix gently.

  • After all the water is absorbed, add the ground coconut paste. Mix in low flame till its raw smell goes off. Switch off the flame and garnish with finely chopped coriander leaves.cabage carrot poriyalcabage carrot poriyal  
  • Add some lemon juice and add mix well. Serve hot with sambar, vatha kuzhambu and plain rice mixing with ghee or sesame oil.

  • Enjoy !

Note

  • You can skip garlic while grinding.
  • You can also add frozen green peas and make it colorful.


Try this easy, yummy cabbage carrot poriyal. You will love it.

cabage carrot poriyal


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July 27, 2021

Padavalanga Thoran | Kerala Style Snake Gourd Thoran Recipe

Padavalanga thoran recipe

Today’s recipe is an easy, yummy Kerala style snake gourd curry which is known as Padavalanga thoran in Malayalam. Basically I love Kerala thoran recipes. I used to make cabbage thoran at home regularly. This time I used Snake gourd for a change. It came out so well and flavorful. We all loved it. I am happy that I got a choice of thoran for my next Onam sadya menu. For variations, you can add payaru along with snake gourd. I also saw few recipes with eggs. 

Friends, do try this Kerala style Padavalanga thoran recipe. You will love it like us.

Check out my other KERALA RECIPES too. 

Kerala style snake gourd curry

Kerala style Snake gourd curry / Padavalanga thoran recipe


Kerala style snake gourd curry / Pavadalanga thoran recipe

Kerala style snake gourd curry / Padavalanga thoran recipe for rice


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


INGREDIENTS

  • Snake gourd – 2
  • Toor dal or Chana dal – 2 tbsp ( I dint use it)
  • Turmeric powder- 1/4 tsp
  • Salt & water - as needed
To grind
  • Grated coconut – 1/2 cup
  • Small onion - 2
  • Green chilli – 1
  • Cumin seeds – 1/2 tsp
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 2 tsp
  • Curry leaves – few
  • Red chilli – 1
HOW TO MAKE PADAVALANGA THORAN
  1. Wash and peel the skin of Snake gourd. Chop finely.
  2. Grind coconut, green chilli, cumin seeds and onion coarsely.
  3. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.
  4. Add the chopped snake gourd and dal. Pressure cook toor dal or chana dal along with snake gourd.
  5. Cook for 2 whistle in high flame. Remove and drain excess water.
  6. Add ground coconut and mix gently.
  7. Cook for few minutes and switch off the flame. Serve hot with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of snake gourd. Trim the edges. Remove the soft portion in the middle and chop finely.

  • Padavalanga thoran
  • Grind coconut, green chilli, cumin seeds and onion coarsely without adding water. Set aside.

  • Padavalanga thoran
  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.
  • Add the chopped snake gourd, chana dal or toor dal , salt and mix well. Add little water and pressure cook in high flame for 2 whistles. Switch off the flame and release the pressure naturally.
    Padavalanga thoran
  • Open the cooker and boil till the excess water drains off. Add the ground coconut paste and mix gently.

  • Padavalanga thoran
  • Cook for few minutes in low flame. Switch off the flame and serve hot with rice.
    Enjoy !

Note

  • You can skip the dal and cook snake gourd alone.
  • Adding more coconut gives a nice flavor and taste.
  • You can skip onion while grinding coconut.


Try this easy, yummy Kerala style Snake gourd curry / Padavalanga thoran recipe and enjoy !

Padavalanga thoran recipe


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July 12, 2021

Sorakkai Poriyal / Bottle Gourd Curry recipe

sorakkai poriyal

Recently I started experimenting varieties of recipes with Sorakkai / Bottle gourd. Usually I make sorakkai sambar or sorakkai dosa at home. This time I wanted to try lauki paratha and lauki curry for rice. I learnt this easy and yummy Sorakkai verkadalai poriyal / bottle gourd poriyal with peanuts from my neighbor. Bottle gourd with peanut combo tastes so good with rice. You can make this poriyal in a kadai as bottle gourd cooks quickly. No need to use pressure cooker.

For variations, you can use grated coconut instead of roasted peanuts powder. Also you can use green chilli or sambar powder as per your taste. Friends, do try this easy and tasty sorakkai poriyal. You will love it.

Sorakkai Sambar

Sorakkai kootu

Sorakkai dosai

Sorakkai sweet kootu and paal kootu

bottle gourd curry

Sorakkai poriyal recipe / Bottle gourd curry


Sorakkai poriyal recipe / Bottle gourd curry

Sorakkai poriyal recipe / Bottle gourd curry for rice


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


INGREDIENTS
1 cup = 250ml
  • Bottle gourd / Sorakkai - 1 (finely chopped)
  • Big onion - 1 (-do-)
  • Green chilli or Sambar powder - 2 (slit) / 1 tsp
  • Turmeric powder - 1/2 tsp
  • Roasted peanuts - 1/4 cup
  • Salt & water - as needed
  • Grated coconut - 2 tbsp
  • Coriander leaves – to garnish
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Curry leaves - few
  • Hing / Asafetida - 1/4 tsp

HOW TO MAKE BOTTLE GOURD CURRY / SORAKKAI PORIYAL
  1. Wash and peel the skin of bottle gourd. Chop finely.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves.
  3. Add onion, green chilli, hing and saute till transparent. Add chopped bottle gourd.
  4. Add required salt, turmeric powder and mix well. Cover cook till it becomes soft.
  5. Roast peanuts and powder it. Add peanut powder , grated coconut once bottle gourd is cooked well.
  6. Mix well and garnish with coriander leaves. Serve with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of bottle gourd. Cut vertically and remove the sponge / soft part. Chop into small pieces and set aside. Roast peanuts till its skin crackle. Grind to a coarse powder.
  • sorakkai poriyal
      sorakkai poriyal
    • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves and hing. Add onion, green chilli and saute till transparent.
    • sorakkai poriyal
    • Add the chopped bottle gourd pieces and saute for few minutes. Add turmeric powder, sambar powder and salt. You can add green chilli instead of sambar powder. 
    • sorakkai poriyal
    • Mix well and add 1/4 cup of water. Cover cook till it becomes soft but looks firm in shape. 
    • Lastly add the roasted peanut powder, grated coconut and mix well. Serve with plain rice, sambar and vatha kuzhambu rice. Enjoy !
    • sorakkai poriyal

    Note

    • Bottle gourd cooks quickly. So cover cook in the kadai till its done.
    • For variations, you can use either peanut powder or grated coconut. 


    Try this easy, simple and healthy bottle gourd poriyal. You will love it.
    bottle gourd poriyal



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    June 25, 2021

    Kovakkai Poriyal Recipe / Tindora Curry Without Coconut

     Kovakkai poriyal

    I learnt this easy and simple Andhra style Kovakkai poriyal / Tindora curry without coconut from my School moms group friend Megha. I tried this poriyal at home after tasting it in her house. It was so good and easy to make too. But one thing you need to make this curry is patience. Yes, you need to chop the tindora into thin roundels and cover cook in low to medium flame for 15 to 20 minutes. For variations, you can add roasted peanut powder or grated coconut at the end. But I made it without coconut and peanut powder. Friends, do try this easy Kovakkai poriyal recipe for rice and enjoy ! You will love it like me.

     Kovakkai poriyal

    Kovakkai poriyal recipe / Tindora curry recipe


    Kovakkai poriyal recipe / Tindora curry recipe

    Kovakkai poriyal recipe / Tindora curry recipe


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


    INGREDIENTS
    1 cup = 250ml
    • Kovakkai / Tindora / Dondakaya - 2 cups (chopped)
    • Cooking oil - 3 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Chana dal - 2 tsp
    • Cumin seeds – 1/2 tsp
    • Big onion - 1 (finely chopped)
    • Curry leaves - few
    • Turmeric powder - 1/4 tsp
    • Red chilli powder - 3/4 to 1 tsp
    • Salt & water - as needed
    HOW TO MAKE KOVAKKAI PORIYAL
    1. Wash and chop kovakkai / tindora into round, thin pieces.
    2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal.
    3. Saute big onion, curry leaves. Add thinly sliced kovakkai, salt and turmeric powder.
    4. Saute in medium flame till it shrinks in quantity. Cover cook in low flame till it turns soft.
    5. Sprinkle a tbsp of water and cover cook if needed. Once its cooked, add red chilli powder.
    6. Saute for few minutes and switch off the flame. Serve with rice and enjoy !
    METHOD - STEP BY STEP PICTURES
    • Wash and chop Kovakkai into thin round slices. Chop onion finely.

    • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal and cumin seeds. Saute onion and curry leaves till transparent.
    • Kovakkai poriyal
    • Add sliced kovakkai pieces, salt and turmeric powder. Mix well in medium flame till it shrinks in quantity.
    • Kovakkai poriyal
    • Lower the flame completely and cover the kadai with the lid. Allow the kovakkai pieces to cook in the heat for 10 to 15 minutes or till it becomes soft.
    • Kovakkai poriyal
    • Add red chilli powder and mix well to coat it. Let it cook for few minutes. Then switch off the flame and garnish with coriander leaves if you wish. Serve the poriyal with rice. Enjoy !Kovakkai poriyal

    Note

    • Adjust the quantity of chilli powder as per your taste.
    • You can also add little garam masala powder for more flavor.
    • You can add roasted and powdered peanuts at the end. It gives a nice flavor and taste.
    • You can also use grated coconut at the end.


    Try this delicious Kovakkai poriyal for rice and enjoy !

    Tindora curry


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    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.



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