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

April 26, 2020

Potato Kara Kari – Urulaikilangu Kara Curry Recipe

Potato kara kari
Potato curry / potato roast can be prepared in many ways. This Tamilnadu brahmin style potato kara kari recipe without onion, garlic is one of the easiest method of making it. It tastes so good with sambar, rasam and curd rice. You can also serve it with lemon rice. Kids would love this potato kara kari if you make it less spicy. If you have boiled potatoes in hand, you can make this kara kari under 10 minutes. No grinding and very less chopping works is needed for this recipe. I have already shared a Tamil brahmin style urulaikilangu fry recipe in my blog. But this recipe is completely different from that version. I followed this potato kara kari recipe from Jeyashri’s blog and a YouTube video as this kara curry is served in traditional Tamil brahmin weddings( Kalyana veedu). Yesterday I prepared this curry for the first time with slight modifications. I used both besan flour and rice flour along with spice powders. The smell and the texture of roasted potatoes coated with masala was so appealing and drool worthy. We all loved it. Friends, do try this Tamil nadu style potato roast i.e urulaikilangu kara kari for rice and enjoy !

Check out my another version of no onion, no garlic brahmin style potato fry too!

Also check out my MIL's style potato curry I make for my guests.

And my mom's style potato poriyal with onion, garlic.


Potato kara kari



Potato Kara Kari / Urulaikilangu kara curry recipe


Potato Kara Kari / Urulaikilangu kara curry recipe

Potato Kara Kari / Urulaikilangu kara curry recipe - Tamil brahmin style potato roast recipe for rice.



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



INGREDIENTS

  • Boiled potato – 2 big
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal – 1 tsp
  • Curry leaves - Few
  • Red chilli powder - 1 tsp
  • Turmeric powder – 1/4 tsp
  • Hing / Asafetida - 1/4 tsp
  • Salt – as needed
  • Rice flour – 1.5 tsp
  • Besan flour – 1.5 tsp
HOW TO MAKE POTATO KARA KARI
  1. Wash and pressure cook potatoes in high flame for 2 to 3 whistles adding required water.
  2. Peel the skin and chop into big cubes. Set aside.
  3. Mix the spice powders, flours and salt. 
  4. Heat oil and splutter mustard seeds, urad,chana dal and curry leaves.
  5. Lower the flame completely. Add the mixed powders.
  6. Mix quickly without burning. Add the potato cubes and mix well.
  7. Cook in medium flame tossing at regular intervals till potatoes get roasted.
  8. Switch off the flame. Serve with sambar, rasam or curd rice.
METHOD - STEP BY STEP PICTURES
  • Wash the potatoes. Cut into two pieces. Take in a pressure cooker and add sufficient water to cover the potato. Pressure cook in high flame for 2 to 3 whistles. Remember potato should not become too soft or mushy. It should be cooked but firm in shape.

  • Open the cooker after the steam is released naturally. Take the potatoes and keep in cold water till it cools down. Peel the skin and cut into cubes as shown in the picture. You can also chop into small sized cubes if you like. 
  • Potato kara kari

  • Mix the rice flour, besan flour, red chilli powder, turmeric powder and salt. Mix well. Heat oil in a kadai. Splutter mustard seeds, urad, chana dal and curry leaves. Lower the flame completely.
  • Potato kara kari
  • Add the spice mix and mix quickly. Add the potato cubes immediately and mix to coat well. Keep the flame medium and toss the potato gently. Keep tossing and cooking in medium flame till potato is roasted well with a nice golden color on top. Besan and rice flour coating turns crispy. If the curry sticks to the bottom of kadai, scrape it and add to the curry. It tastes so good. I used non-stick kadai, so mine was not sticking to the pan.
  • Potato kara kari  Potato kara kari
  • Switch off the flame. Serve hot with sambar, rasam and curd rice.  Enjoy !!
 

Note

  • Adjust the quantity of chilli powder as per your taste.
  • For variations, you can add besan flour and rice flour at the end, roast till crispy and golden.
  • Make sure you don't burn the spice powders while adding to the hot oil. Keep the flame completely low and add it. Immediately add the potato cubes to avoid burning. 

Easy yummy potato kara kari is ready to enjoy with rice !
urulaikilangu kara kari
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February 22, 2020

Arbi Roast – Seppankizhangu / Cheppankizhangu Roast Recipe

Arbi roast recipe
I love arbi roast and make this recipe in my kitchen very often. But somehow I haven’t shared this easy, yummy recipe in my blog. So I thought of sharing this recipe for people who look for easy poriyal recipes to cook in a jiffy during busy morning hours. This arbi fry, we call it as seppankizhangu / cheppankizhangu roast in Tamil tastes great with sambar rice, rasam rice and curd rice. Its my family favorite. More than us, Raksha loves it very much as it has a crispy exterior and soft interior just like potato roast. For variations, you can use small sized baby potatoes instead of arbi (colocasia, taro root in English). Friends, do try this yummy arbi roast and enjoy with rice.

seppankizhangu roast


Arbi roast recipe - Seppankizhangu roast - Taro root fry


Arbi roast recipe - Seppankizhangu  roast - Taro root fry

Arbi roast recipe - Seppankizhangu roast for rice



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



INGREDIENTS
1 cup = 240ml
  • Arbi / colocasia / Seppankizhangu - 6
  • Red chilli powder - 1 tsp
  • Coriander powder – 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Garam masala powder – 1/2 tsp (optional)
  • Crushed fennel seeds – 1/2 tsp (optional)
  • Asafetida / Hing – 2 pinches
  • Rice flour - 2 tbsp
  • Corn flour - 1 tbsp
  • Cooking oil – 2 tsp
  • Salt - as needed
  • Water - to sprinkle
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves - Few
HOW TO MAKE ARBI ROAST
  1. Wash the arbi and pressure cook for 1 whistle in low flame.
  2. Remove the skin and chop into thick roundels.
  3. In a plate, take the spice powders, salt and flours.
  4. Mix gently. Add arbi, cooking oil and coat well. Heat oil and temper the ingredients.
  5. Arrange the arbi and cook in medium flame till golden on both sides.
  6. Cook till crispy. Remove and serve hot with rice.

METHOD - STEP BY STEP PICTURES
  • Wash and clean the arbi /colocasia. In a pressure cooker, take the arbi and add sufficient water. Pressure cook in low flame for 1 whistle. Make sure arbi is cooked retaining its shape. It should not become mushy.

  • Open the cooker after the steam is released. Keep in cold water and peel the skin. Chop into thick roundels. Set aside.
  • seppankizhangu roast
  • In a wide plate, add in red chilli powder, coriander powder, turmeric powder, salt, rice flour, corn flour. You can add garam masala powder and crushed fennel seeds optionally. Add arbi and 2 tsp of oil. Mix everything to coat the arbi with masala. Add very little water only if needed.
  • seppankizhangu roast
  • Make sure you don’t break the arbi. Handle it gently.

  • Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
  • seppankizhangu roast
  • Arrange the masala coated arbi in the kadai. Cook in medium flame till the bottom turns golden. Flip and cook the other side till golden brown. It will turn slightly crispy too. Please adjust the flame to medium or high as per the need. Once its golden on both the sides, remove it from the flame. Serve hot with rice and sambar / rasam.
    Enjoy !seppankizhangu roast

Note

  • Adjust the quantity of spice powders as per your taste.
  • You can use yam or baby potato instead of arbi.

Try this easy, yummy arbi fry for rice and enjoy !
seppankizhangu roast

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December 25, 2019

Chow Chow Palya / Chow Chow Poriyal Without Onion

chow chow poriyal
This is a simple and yummy Karnataka style basic palya recipe with chow chow / Chayote. Its called as seeme badanekayi palya in Kannada. I have tasted this kind of palya in friends house, marriage function and restaurants. As I told, this is the basic Karnataka style poriyal without onion, garlic. People call it as Palya in Kannada. I have tried it with chow chow vegetable. You can use bottle gourd, radish, snake gourd and beans instead. It so easy to make and tastes great with rice. Its a no onion, no garlic recipe as well. Grated coconut and coriander leaves are the star ingredients for this recipe. So do not skip these two at any cost. Friends, do try this simple and easy Karnataka style chow chow palya. You will love it. Lets see how to make chow chow poriyal with step by step pictures.

Check out my another version of chayote curry, chow chow kootu, chow chow thogayal.

chow chow palya


Chow chow palya / Chow chow poriyal recipe


Chow chow palya / Chow chow poriyal recipe

Karnataka style chow chow palya/ Chayote curry, Chow chow poriyal for rice



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



INGREDIENTS
1 cup = 240ml
  • Chayote / Chow chow / Seeme badanekayi - 2
  • Green chilli - 2 (slit)
  • Cooking oil or coconut oil - 1 tbsp ( I used refined oil)
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin seeds – 1/ 2 tsp
  • Curry leaves - few
  • Asafetida / Hing - a pinch
  • Grated coconut - 1/4 cup
  • Chopped coriander leaves - to garnish
  • Turmeric powder – 1/4 tsp (optional)
  • Sugar – 1/2 tsp
  • Salt - as needed
  • Water - 1 tbsp

HOW TO MAKE CHOW CHOW PALYA
  1. Wash and peel the skin of chow chow. Chop into small cubes and set aside.
  2. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves.
  3. Add chopped chow chow and saute for a minute till it shrinks a bit.
  4. Add turmeric powder, salt and sugar. Mix well.
  5. Add 1 tbsp water and pressure cook in high flame for 2 whistles.
  6. Switch off the flame. Remove the whistle after the steam is released.
  7. Boil and drain the excess water. Lastly add the grated coconut and coriander leaves.
  8. Mix well and cook for a minute. Switch off the flame.
  9. Serve with sambar, vatha kuzhambu and even with chapathi if you like !
METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of chow chow. Chop into small cubes. Slit green chilli and set aside.

  • Heat oil in a pressure cooker base. Temper mustard seeds, urad dal, chana dal, cumin seeds, green chilli and curry leaves. Saute for few seconds.

  • Add chopped chow chow and saute for few minutes. Add turmeric powder, sugar, salt and mix well. Chow chow leaves water while you saute. So do not add more water while pressure cooking.

  • Add just 1 tbsp water. Mix well and pressure cook in high flame for 2 whistles. Switch off the flame. Remove the lid after the steam is released.

  • There will be excess water. Do not mix it. Poriyal will become mushy. So boil the poriyal for few minutes in high flame and drain the excess water. Add grated coconut and finely chopped coriander leaves. Toss gently and switch off the flame.

  • Serve with sambar, vatha kuzhambu, rasam and curd rice. You can serve with chapathi if you like. Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • Do not add more water while pressure cooking. Chow chow will become mushy and poriyal becomes kootu ; ))

Try this easy, chow chow poriyal recipe and enjoy !
chow chow palya recipe
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June 17, 2019

Kalan Milagu Peratal / Mushroom Pepper Fry Recipe

I learnt this kalan milagu peratal also known as kalan milagu varuval in Tamil from my neighbor friend  who is from Chettinad. Mushroom pepper fry is served as a side dish for rice. Mushroom, onion and fennel seeds are the major ingredients in it. Recent days I have been trying varieties of mushroom recipes asking my friends, referring cookbooks. I am glad to learn this simple and yummy recipe. It came out well. Sendhil is not a fan of mushroom. But he liked this curry because of pepper flavor. Personally I liked it with sambar rice and rasam rice. Friends do try this easy mushroom pepper fry recipe / kalan milagu varuval and share your feedback with me.

Do check out my other mushroom recipes too !



Kalan milagu varuval / Mushroom pepper fry recipe


Kalan milagu varuval / Mushroom pepper fry recipe

South Indian, Chettinad style mushroom pepper fry called as kalan milagu varuval in Tamil. Its a good side dish for rice.



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



INGREDIENTS

  • Mushroom / Button mushroom - 15
  • Big onion - 1 (finely chopped)
  • Garlic cloves - 5 (-do-)
  • Pepper corns - 1 to 1.5 tsp
  • Fennel seeds - 1/2 tsp
  • Salt & water - as needed
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves - Few
HOW TO MAKE MUSHROOM PEPPER FRY
  1. Wash and clean mushroom. Slice it and set aside.
  2. Heat oil in a kadai. Splutter mustard seeds, cumin seeds and curry leaves.
  3. Saute onion, garlic till transparent. Add mushroom slices, salt and mix well.
  4. Cover cook in low flame by tossing it whenever needed.
  5. Coarsely crush the pepper + fennel seeds. Add to the cooked mushroom.
  6. Mix well and cook for a minute. Switch off the flame. Serve with rice !
KALAN MILAGU PERATAL - STEP BY STEP PICTURES




  • Wash and clean the mushroom. Slice it and set aside. Slice onion thinly and keep aside.


    • Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Add onion, garlic and saute till transparent.

    • Add sliced mushroom, required salt and mix well. Cover the kadai with a lid. Cook in low flame till mushroom is cooked.

    • Coarsely powder the fennel seeds and pepper corns together. After the mushroom is cooked, add this powder and mix gently. Let it cook in low flame for a minute. 

    • Switch off the flame and serve this mushroom pepper fry with sambar rice or rasam rice.

    Note

    • Adjust the quantity of pepper corns as per your spice level.
    • For variations, you can skip fennel seeds.
    • You can also saute one green chilli along with onion and adjust the quantity of pepper accordingly.
    Try this easy mushroom pepper fry recipe and enjoy with rice ! I served it with thakkali kuzuhambu.



    Continue Reading...


    June 11, 2019

    Peerkangai Poriyal Recipe - Ridge Gourd Stir Fry Recipe

    peerkangai poriyal
    Ridge gourd stir fry ( peerkangai poriyal in Tamil) recipe is my recent try with this vegetable. Ridge gourd is called as beerakaya in Telugu, peerkangai in Tamil, torai in hindi, hirekayi in Kannada and peechinga in Malayalam. It is also known as Chinese okra and sponge gourd. As we all know ridge gourd is a healthy vegetable with lots of health benefits. It is rich in dietary fiber , vitamin-C, zinc, iron, riboflavin, magnesium, thiamine and traces of another minerals. It is low in saturated fat, cholesterol and calories. So its good for weight loss as well. As ridge gourd gets cooked easily, this stir fry can be prepared under 10 minutes. Its a very simple recipe. It is sure is a good addition to my ridge gourd recipes. Friends, lets try to include this healthy vegetable in our regular diet and reap its benefits. Even we can use its skin/ peel and make an yummy thogayal with it. I will try to share the recipe in near future. Ok, lets see how to make this yummy, easy peerkangai poriyal with step by step pictures.

    Do check out my other ridge gourd recipes below

    Ridge gourd kuzhambu

    Ridge gourd poricha kootu

    Ridge gourd subzi for roti

    Ridge gourd dal
    Ridge gourd poriyal


    Ridge gourd stir fry

    Ridge gourd poriyal / peerkangai poriyal recipe


    Ridge gourd poriyal / peerkangai poriyal recipe

    South Indian style ridge gourd stir fry / peerkangai poriyal recipe for rice



    Cuisine: Tamil nadu
    Category: side dish
    Serves: Serves 2
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Ridge gourd - 1
    • Big onion - 1
    • Sambar powder or green chilli - 1 tsp / 2
    • Turmeric powder – 1/4 tsp
    • Sugar – a pinch
    • Salt & water - as needed
    • Grated coconut – 1/4 cup
    To Temper
    • Cooking oil - 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Chana dal - 2 tsp
    • Cumin seeds – 1/2 tsp
    • Curry leaves - few
    • Asafetida / hing - a pinch
    HOW TO MAKE RIDGE GOURD / PEERKANGAI PORIYAL
    1. Wash and peel the skin of ridge gourd. Cut into small cubes.
    2. Heat oil. Splutter mustard seeds, urad dal, cumin seeds, chana dal, curry leaves and hing.
    3. Saute onion, curry leaves. Add ridge gourd pieces, salt, turmeric powder, sambar powder and sugar.
    4. Mix well and saute in low flame. Cover and cook till ridge gourd becomes soft.
    5. If needed sprinkle little water and cook it.
    RIDGE GOURD STIR FRY - STEP BY STEP PICTURES
    • Wash and peel the skin of ridge gourd. Cut into small cubes. Chop onion.
    • Peerkangai poriyal
    • Heat oil. Splutter mustard seeds, urad dal, cumin seeds, chana dal, curry leaves, hing. Saute onion till transparent. 
    • Peerkangai poriyal
    • Add ridge gourd pieces, salt, turmeric powder, sambar powder and sugar. Mix well and saute in low flame. 
    • Peerkangai poriyal
    • Cover and cook in low to medium flame. Stir gently in regular intervals. Ridge gourd gets cooked by releasing water. So no need to add more water. If required you can sprinkle 1 to 2 tbsp of water. Ridge gourd shrinks in quantity once its cooked. Do not cook till mushy. Stay nearby and cook patiently.
    • Peerkangai poriyal
    • Switch off the flame once its cooked soft. Lastly add grated coconut and switch off the flame. Serve with sambar rice or you can mix this poriyal with rice adding few drops of ghee and enjoy !

    Note

                              
    • You can use slit green chilli instead of sambar powder.
    • You can also use roasted peanut powder instead of grated coconut.
    • Addition of sugar and turmeric powder helps to give bright green color to the poriyal.   

    Enjoy this yummy ridge gourd poriyal with sambar rice or vatha kuzhambu rice.
    Peerkangai poriyal
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    June 3, 2019

    Drumstick Leaves Poriyal / Murungai Keerai Poriyal Recipe

    drumstick leaves poriyal
    Drumstick poriyal / Murungai keerai poriyal is an healthy, yummy stir fry recipe that goes well for sambar rice. Recently when I went to Salem, my in-laws got me a bunch of drumstick leaves (Murungai keerai in Tamil, Nugge soppu in Kannada). I always make sambar adding drumstick leaves. But this time for a change, I tried drumstick leaves poriyal with toor dal. I learnt this recipe from my friend Shalini. Usually this poriyal is prepared by tempering, sautéing and cooking drumstick leaves along with onion, red chilli and spices. But I pressure cooked toor dal, drumstick leaves and then did the above said procedure. So it helped to get a nice color of leaves. Friends, do try this yummy drumstick leaves poriyal with toor dal and share your feedback with me.

     Check out my drumstick leaves sambar recipe too !

    murungai keerai poriyal


    Drumstick leaves poriyal / Murungai keerai poriyal recipe


    Drumstick leaves poriyal / Murungai keerai poriyal recipe

    Drumstick leaves stir fry / Murungai keerai poriyal recipe with step by step pictures.



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



    INGREDIENTS
    1 cup = 250ml
    • Drumstick leaves / Murungai keerai - 3 cups
    • Toor dal - 2 tbsp
    • Big onion - 1 ( finely chopped)
    • Red chilli - 1 to 2
    • Grated coconut - 1/4 cup
    • Salt & water - as needed
    • Sugar and turmeric powder - 2 pinch (to get bright green color)
    To Temper
    • Cooking oil or coconut oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Cumin seeds - 1/2 tsp
    • Curry leaves - Few
    • Asafetida / Hing - a pinch
    HOW TO MAKE DRUMSTICK LEAVES PORIYAL
    1. Clean the drumstick leaves and wash it well to remove the sticks.
    2. In a pressure cooker, take the murungai keerai, toor dal, turmeric powder. sugar and required water.
    3. Pressure cook in low flame for one whistle. Drain the excess water and keep the keerai aside.
    4. In a kadai, heat oil temper mustard seeds, urad dal, cumin seeds and red chilli.
    5. Saute onion. Add cooked drumstick leaves with toor dal. Add required salt and toss well.
    6. Lastly add grated coconut, mix gently and switch off the flame. Serve with sambar rice !
    DRUMSTICK LEAVES PORIYAL - STEP BY STEP PICTURES
    • Clean the drumstick leaves by removing it from the stem. Discard all the stem and stalk part. Wash it thrice to remove the dirt and small sticks. It will settle down in the water. Remove the leaves and set aside.
    • drumstick leaves poriyal
    • In a pressure cooker base, take the washed toor dal,, drumstick leaves, sugar. Add required water and pressure cook for 2 whistles in very low flame. Drain the cooked water and consume as soup adding salt and pepper powder. (Don't worry toor dal won't turn mushy. It will stay firm  but cooked soft).
    • drumstick leaves poriyal
    • Heat oil in a kadai. Splutter mustard seeds, cumin seeds, urad dal, curry leaves, hing, red chilli and finely chopped onion. Add the cooked toor dal and drumstick leaves. Add required salt and toss well.
    drumstick leaves poriyal

  • Add grated coconut and switch off the flame. Mix well and serve with sambar rice.

  • Enjoy !
    drumstick leaves poriyal

    Note

    • You can skip toor dal and make this poriyal.
    • You can also use moong dal instead of toor dal.
    • For variations you can saute the drumstick leaves instead of pressure cooking it.

    Try this healthy drumstick leaves poriyal n enjoy with sambar rice !
    If you like, you can mix with plain rice adding few drops of ghee.
    drumstick leaves poriyal recipe

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    April 29, 2019

    Snake Gourd Poriyal With Chana Dal – Pudalangai Kadalai Paruppu Poriyal Recipe

    snake gourd poriyal with chana dal
    Recently I tasted this snake gourd poriyal with chana dal in a hotel in Tamil nadu. Usually I make snake gourd poriyal (Pudalangai poriyal in Tamil) with moong dal, onion and green chilli. But when I tasted this type of poriyal in that hotel with snake gourd, onion, chana dal / kadalai paruppu and sambar powder as major ingredients, I was tempted to try at home. Last week I prepared it as side dish for sambar rice. As usual I made this dish directly in a pressure cooker to ease my job and to save time. It came out so well. Tasted great with sambar rice and curd rice. As we are using chana dal, it takes more time to cook than snake gourd. So you can add previously cooked chana dal and add to poriyal or soak it for 30 minutes in water and add it as I did here. Other than this step, this pudalangai poriyal is so easy to make under 15 minutes. Also remember to add less water in pressure cooker else snake gourd turns mushy. Ok, lets see how to make snake gourd poriyal adding chana dal with step by step pictures.

    snake gourd poriyal with chana dal

    Snake gourd poriyal with chana dal


    Snake gourd poriyal with chana dal

    How to make snake gourd poriyal with chana dal like Tamil nadu hotel style.



    Cuisine: Tamil nadu
    Category: Poriyal
    Serves: Serves 3
    Prep time: 30 Minutes
    Cook time: 20 Minutes
    Total time: 50 Minutes



    INGREDIENTS
    1 cup - 250ml
    • Snake gourd - 1 (Chop into small pieces)
    • Chana dal / Kadalai paruppu - 2.5 tbsp
    • Big onion - 1 (finely chopped)
    • Sambar powder - 1 tsp
    • Turmeric powder - 1/4 tsp
    • Sugar - 1/2 tsp
    • Salt & water - as needed
    • Grated coconut – 1/4 cup
    To Temper
    • Cooking oil or coconut oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Cumin seeds - 1/2 tsp
    • Curry leaves - Few
    HOW TO MAKE SNAKE GOURD PORIYAL
    1. Wash ad chop snake gourd into small pieces. Soak chana dal for 30 minutes.
    2. Heat oil in a pressure cooker base. Splutter mustard seeds, Urad dal, cumin seeds, curry leaves.
    3. Add onion and saute till transparent. Add the chopped snake gourd.
    4. Mix well. Add salt, turmeric powder, sugar and sambar powder. Mix it well.
    5. Lastly add soaked chana dal. Add 1/2 cup of water and pressure cook for one whistle in low flame.
    6. Open the cooker after the steam is released. Mix gently.
    7. Boil and drain the excess water if any. Lastly add grated coconut. Toss gently and switch off the flame.
    8. Serve with sambar rice, curd rice.
    METHOD - STEP BY STEP PICTURES

    • Wash and soak chana dal for 30 minutes. In the mean time, wash and chop snake gourd into small pieces. Chop the onion. Set aside.
    • snake gourd poriyal
    • In a pressure cooker base, heat oil. Splutter mustard seeds, urad dal and cumin seeds. Add chopped onion, curry leaves. Saute till onion becomes transparent.

    • Add chopped snake gourd, sambar powder, turmeric powder, salt and sugar. Mix for a minute. Lastly add soaked chana dal.
    • snake gourd poriyal
    • Add 1/2 cup of water. Mix well. Close the lid and keep the flame high. Once the steam starts to come off, put the weight valve. Keep the flame completely low.

    • Cook for one whistle. Open the cooker after steam is released. Mix gently without breaking the veggie. Boil and drain the excess water if any.
    • snake gourd poriyal
    • Lastly add the grated coconut and toss it gently. Switch off the flame. Serve with sambar rice and curd rice.
    • snake gourd poriyal
      Enjoy !

    Note

    • For variations you can add moong dal instead of chana dal.
    • You can add slit green chilli instead of sambar powder.

    Try this hotel style snake gourd poriyal with chana dal and enjoy !
    snake gourd poriyal
    Continue Reading...