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

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
    Continue Reading...


    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

    Continue Reading...


    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...


    February 5, 2019

    Microwave Vendakkai Poriyal – Lady’s Finger Curry In Microwave

    Microwave vendakkai poriyal
    Recently I started making vendakkai poriyal (Okra fry / Lady’s finger curry) in microwave. Its so easy to make and hassle free. I tried it in my own way by microwaving chopped onion and lady’s finger in high power for 8 to 10 minutes by tossing them twice in the middle. Then did the seasoning. It came out very well. The best part is you don’t have to stand nearby and keep sautéing to remove the slimy texture of vendakkai. Lady’s finger cooks so quickly in less oil. I am happy with my first attempt of making lady’s finger poriyal in microwave. You too give a try and share your feedback with me. Ok, lets see how to make vendakkai poriyal in microwave with step by step pictures.

    Check out my vendakkai poriyal - stove top version, Lady's finger poriyal with tomato too !

    Lady's finger fry in microwave

    Microwave vendakkai poriyal recipe / Lady's finger curry in microwave


    Microwave vendakkai poriyal recipe / Lady's finger curry in microwave

    South Indian lady's finger poriyal in microwave



    Cuisine: South Indian
    Category: Main course
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Lady's finger / Vendakkai - 20 nos.
    • Big onion - 1
    • Sambar powder - 1 tsp
    • Turmeric powder - 1/4 tsp
    • Salt - as needed
    • Cooking oil - 1 tbsp
    To Temper
    • Cooking oil - 2 tsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Cumin seeds - 1/2 tsp
    • Curry leaves - few
    HOW TO MAKE VENDAKKAI PORIYAL IN MICROWAVE
    1. Wash and pat dry lady’s finger with a towel. Chop into small roundels.
    2. In a microwave safe bowl, take the chopped vendakkai, chopped big onion, turmeric, sambar powder and salt.
    3. Add a tbsp of cooking oil and mix well to coat the vegetable.
    4. Microwave in high power (800w) for 6 to 8 minutes. Open the microwave once in 2 minutes and stir it well.
    5. Remove the lady’s finger after its cooked soft. In a small kadai, temper mustard, urad dal, cumin and curry leaves, add to the poriyal. You can add grated coconut if you like.
    METHOD - STEP BY STEP PICTURES
    • Wash the lady’s finger. Pat it dry using a cloth towel. Chop into small roundels. Wash and peel the onion skin. Chop into small squares.

    • In a microwave safe bowl, take the chopped lady’s finger, onion, turmeric powder, sambar powder and salt. Pour a tbsp of cooking oil and mix well to coat the pieces.
    • microwave vendakkai poriyal
    • Microwave in high power (800w) for 2 minutes. Open the microwave and remove the bowl. Mix well. Again cook for 2 minutes.
    • Lady’s finger starts to cook and becomes slimy leaving out threads. Mix well and cook for 2 more minutes.
    • microwave vendakkai poriyal
    • Open and mix again. Cook till sliminess goes off and lady’s finger becomes soft. It shrinks in quantity too. It took total 8 minutes for me. Time may vary based on the power of your microwave oven.
    • microwave vendakkai poriyal
    • Once its cooked soft, remove. Temper mustard, urad dal, cumin seeds and curry leaves in a small kadai. Add to lady’s finger poriyal. Mix well and serve ! Optionally you can garnish the poriyal with grated coconut. 
    • microwave vendakkai poriyal

    Note

    • You can red chilli powder instead of sambar powder.
    • For variations you can add one finely chopped tomato along with lady’s finger. It also helps to remove the sliminess quickly.


    Try this easy vendakkai poriyal in microwave quickly and enjoy !


    Continue Reading...


    December 30, 2018

    Avarekalu Usli Recipe – Avarekalu Sundal Recipe

    Avarekalu usli recipe
    Avarekalu usli or avarekalu sundal is a Karnataka special avarekalu recipe ( Hyacinth beans / field beans in Engligh, Mochai In Tamil, Lilva papdi in Hindi) that is served as an evening snack along with tea. Some people prefer to have this as a side dish for akki roti / ubbu roti, rice and chapathi. My school moms friends told its preparation procedure is similar to avarekalu palya. Its a very simple and healthy recipe with less ingredients and no grinding job. Just temper the cooked avarekalu with mustard, chilli, onion, garlic and garnish with lots of coconut. Based on the inputs from my friends, I tried it for the first time by watching an YouTube video by Mallamma ajji. This recipe is of Gubbi, Tumkur style. I made slight changes in the original recipe and tried it. Actually I found two versions of avarekalu usli recipe. One is a simple way which I have shown below and the other one is with ground coconut masala. As I tried for my lunch to serve as sundal, I chose this easy version. If you have cooked averakalu ready in hand, you can prepare this usli under 5 minutes. You can also make it directly in a pressure cooker using raw field beans. You can make it semi solid or dry in consistency by adjusting the water quantity. Friends try this easy, Tumkur style avarekalu usili recipe. You will love it. Its so easy and quick to make. We enjoyed it as a snack. Ok, lets see how to make Karnataka special avarekalu usli / avarekalu sundal recipe with step by step pictures.

    Do check out my interesting and easy avarekalu recipes like hitikida avarekalu saaru, avarekalu pulao, avarekalu sagu, avarekalu mixture, avarekalu huli, avarekalu soppu palya.

    Avarekalu sundal


    Avarekalu Usli / Avarekalu Sundal Recipe


    Avarekalu Usili / Avarekalu Sundai Recipe

    Avarekalu usli recipe for evening snacks. It can also be served as side dish for rice, chapathi and akki roti.



    Cuisine: Karnataka
    Category: avarekalu recipes
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes



    INGREDIENTS
    1 cup- 250ml
    • Avarekalu / Hyacinth beans / Lilva papdi - 1.5 cups
    • Big onion - 1 no (finely chopped)
    • Green chilli - 2
    • Crushed Garlic cloves - 6
    • Crushed Ginger - 1/2 inch piece
    • Roasted cumin powder - 1 tsp
    • Roasted methi seeds powder - 1/4 tsp OR Cumin seeds - 1 tsp, Methi seeds - 1/4 tsp
    • Hing / Asafetida – 1/4 tsp
    • Grated coconut – 1/4 cup
    • Coriander leaves - to garnish
    To temper
    • Cooking oil - 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Curry leaves - Few
    METHOD
    1. Wash and keep the avarekalu. Finely chop onion, slit green chilli and coriander leaves.
    2. Heat oil in a pressure cooker base. Splutter mustard, curry leaves, green chilli, onion, crushed ginger and garlic.
    3. Saute till transparent. Add salt, hing and avarekalu. Saute for a minute.
    4. Add 1 cup of water and pressure cook for 2 whistles in low flame.
    5. Open the cooker and add grated coconut, coriander leaves. Mix well.
    6. Add water if needed. Give one boil.
    7. Dry roast cumin seeds and methi seeds. Powder it.
    8. Add the powder to the boiling avarekalu usili. Mix well and switch off the flame.
    9. You can make it semi solid in consistency or dry as you like.
    10. Serve as evening snack or along with ubbu roti / akki roti and rice.  
    METHOD - STEP BY STEP PICTURES
    • Wash and keep the avarekalu ready. You don’t need to peel the skin of avarekalu. You can use it as whole ones. ( I used cooked avarekalu. So I just tempered all the ingredients in a kadai and made this usili. If you are using raw, uncooked avarekalu follow the procedure given below. So the step by step pictures vary from the instructions). Chop onion, slit green chilli, grate coconut and chop coriander leaves. Keep it ready.

    • In a pressure cooker base heat oil and splutter mustard seeds, curry leaves. Add slit green chilli and finely chopped onion. Saute till onion becomes transparent.

    • Avarekalu usli
    • Add crushed ginger and garlic cloves. Saute for a minute. Add avarekalu, hing and saute in oil for 2 minutes.

    • Lastly add required salt and 1 cup of water. Keep the flame high. After the steam starts to come out, put the weight valve and lower the flame. Pressure cook for 2 whistles in low flame.

    • Open the cooker lid after the steam is released. Add grated coconut and chopped coriander leaves. Mix well and check for water content. If the usili is too dry, add 1/2 cup of water else give one boil. Let it be semi solid in consistency because it will become thick and dry once it cools down.
    • Avarekalu usli
    • Dry roast methi seeds and cumin seeds in low flame till methi becomes golden in color. Grind to make a fine powder. Add this powder to the avarekalu usili, mix well and switch off the flame. I made it slightly dry to serve as sundal.

    • Enjoy with akki roti/ ubbu roti, rice or as a snack along with tea ! 

    Note

    • For variations, you can grind green chilli, ginger and garlic and make it as a paste. Add along with onion and saute it.
    • To make this as a gravy, grind green chilli, coconut, coriander leaves and cumin seeds. Make a paste and add to the avarekalu, pressure cook.  You can serve it with chapathi and akki roti.
    • Adjust the quantity of green chilli as per your taste.
    Try this easy, interesting avarekalu usili recipe and enjoy a healthy snack.
    Avarekalu usli recipe


    Continue Reading...


    November 26, 2018

    Indian Style Mushroom Stir Fry Recipe – Kalan Poriyal Recipe

    mushroom stir fry
    Mushroom stir fry (Kalan poriyal / Kalan varuval in Tamil) is an easy, simple, Indian style, healthy and quick side dish for rice. It can be prepared with button mushroom under 10 minutes using very less ingredients. Today I have shared a simple mushroom stir fry recipe with onion, garlic, chilli powder and garam masala powder. It is a basic South Indian style stir fry / poriyal recipe without coconut that tastes good for sambar rice and rasam rice. I got this recipe from my neighbor who taught me mushroom kuzhambu. If you like, you can have this as a stuffing for chapathi and bread sandwich. For variations, you can add pepper powder instead of chilli powder to make mushroom pepper fry. All edible mushrooms are high in protein, anti oxidants which help to improve immunity. Its low in calories and fat. So lets try to include mushroom in our diet by making this simple recipe. Now we will see how to make this simple mushroom stir fry/ kalan poriyal for rice with step by step pictures.

    Do check out my other mushroom recipes.

    How to clean mushroom

    Mushroom 65

    Mushroom pulao

    Mushroom biryani

    Dindigul thalappakkatti biryani with mushroom 

    Thala Ajith biryani with mushroom

    Pakistani biryani with mushroom


    mushroom stir fry recipe

    Mushroom stir fry recipe - Kalan poriyal recipe


    Mushroom stir fry recipe - Kalan poriyal recipe

    Easy and simple mushroom stir fry recipe for sambar rice, rasam rice.



    Cuisine: South Indian
    Category: Mushroom recipes
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes



    INGREDIENTS

    • Mushroom / Button mushroom - 15 nos.
    • Big onion - 1
    • Garlic cloves - 10
    • Turmeric powder - 1/4 tsp
    • Red chilli powder - 1 tsp
    • Garam masala powder - 1/4 tsp
    • Salt - as needed
    To Temper
    • Cooking oil - 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Chana dal - 1 tsp
    • Cumin seeds - 1/4 tsp
    • Curry leaves - Few
    • Hing/ Asafetida - a pinch
    Coriander leaves - to garnish
    Lemon juice - few drops (optional, I dint use)
    HOW TO MAKE MUSHROOM STIR FRY
    1. Wash and clean mushroom, chop and set aside.
    2. Wash and finely chop onion. Peel garlic and keep aside.
    3. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds.
    4. Saute onion, garlic cloves till transparent.
    5. Add mushroom. Saute and add salt, red chilli powder, turmeric and garam masala powder.
    6. Saute till mushroom cooks well. Cover and cook in low flame till mushroom becomes soft.
    7. Switch off the flame. Squeeze some lemon juice if needed. Serve with sambar rice and rasam rice.
    METHOD - STEP BY STEP PICTURES
    • Wash and clean mushroom. Chop the stem and discard it. Slice into pieces. Chop the onion finely. Peel the garlic and set aside.
    • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal and cumin seeds.mushroom stir fry
    • Add onion, garlic and curry leaves. Saute till onion, garlic becomes transparent. Add mushroom pieces and saute till its half cooked.
    • mushroom stir fry
    • Add the required salt, red chilli powder, turmeric powder and garam masala powder. Mix well. Mushroom will leave some water. So do not add water additionally.
    • mushroom stir fry
    • Cover and cook in low flame till mushroom becomes soft and well cooked. Switch off the flame. Garnish with coriander leaves. Squeeze some lemon juice if you like. Serve with sambar rice and rasam rice. Roll in chapathi or stuff in bread sandwich.
      Enjoy !

    Note

    • For variations, you can add 1/2 tsp of ginger garlic paste and saute with onion till raw smell goes off.
    • You can use sambar powder instead of red chilli powder.
    • To make it like a semi gravy consistency, you can saute 1/2 cup of tomato too.

    Try this easy mushroom stir fry and enjoy with rice ! I served with paruppu kulambu.
    kalan poriyal


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