Search Chitra's Food Book

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

June 16, 2018

Alugadde Palya Recipe – Karnataka Style Potato Palya For Rice

 Alugadde Palya Recipe For Rice

After a long time I tried few Karnataka recipes in my kitchen. I prepared Karnataka style bele rasam, Raw mango gojju and Potato Palya/ alugadde palya for rice. As always, my wonderful school moms friends are the source for these recipes as well. I learnt this aloogadde palya / potato curry / urulaikizhangu poriyal recipe from my friend Archana. Usually people in Karnataka make aloogadde palya for poori or to stuff masala dosa. But this version is served as side dish for rice. So it is different from the usual ones. It can be made in a simple way just by tempering onion, green chilli. But my friend Archu told me to add little Vangibath masala powder for more flavor. So I too followed the same. It came out really well and tasty. Raksha loved it a lot. I served with Raw Mango gojju. It was so good. Friends, do try this Karnataka style alugadde palya for a change and enjoy ! Lets see how to make potato palya recipe with step by step pictures.

Alugadee Palya Recipe For Rice


Aloogadee Palya Recipe For Rice

Alugadee Palya Recipe / Potato curry for rice


Cuisine: Karnataka
Category: Side dish for rice
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS


  • Boiled potato - 4 nos 
  • Big onion - 1 no
  • Green chilli - 2 to 3 nos
  • Grated coconut - 1/3 cup
  • Vangibath masala powder - 1/4 tsp (optional)
  • Turmeric powder - 1/8 tsp
  • Water & Salt - as needed
  • Coriander leaves - to Garnish
To Temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Cumin seeds – 1/4 tsp
  • Curry leaves – Few
Lemon juice - Few drops

METHOD

  1. Wash and pressure cook potato adding turmeric powder and required water.
  2. Peel the skin and chop into cubes. Set aside.
  3. Temper and saute onion, green chilli. Add potato cubes, salt and grated coconut.
  4. Mix well. Lastly sprinkle Vangibath masala powder, stir gently. Squeeze lemon juice. 
  5. Serve with rice.

METHOD - STEP BY STEP PICTURES

  • In a pressure cooker base, take the washed potato. Add turmeric powder and required water. Pressure cook in low flame for one whistle. Remove after the steam is released. Peel the potato. Chop into cubes. Set aside.

  • Heat oil in a kadai. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion, slit green chilli. Cook till onion becomes transparent.
    alugadde palya recipe
  • Add chopped potato, required salt. Mix well. Finally add the grated coconut and sprinkle Vangibath masala powder. Toss gently. Switch off the flame and squeeze lemon juice. Mix and serve.
    alugadde palya recipe alugadde palya recipe
  • Serve with rice, rasam rice or sambar rice.Enjoy !

Note

  • Adjust the quantity of green chillies as per your taste. You can either use slit green chilli or chop it finely.
  • You can skin Vangibath masala powder and make this palya.
  • If you don’t have Vangi bath masala powder, use 1/4 tsp of red chilli powder and 1/4 tsp of garam masala powder.
Try this easy, yummy Aloogadde palya for rice and enjoy ! I served it with
Karnataka style Raw mango gojju.
Potato palya for rice



Continue Reading...


May 24, 2018

Vazhakkai Podimas Recipe – Raw Banana Podimas

Raw banana podimas
Vazhakkai podimas/ Raw banana podimas/ Plantain podimas is a simple and interesting side dish for rice. In my house, we make podimas with potato usually. This time, I prepared podimas recipe with vazhakkai just for a change. We call it as Valakkai puttu. Both mom and MIL follow the same recipe. The key to make perfect raw banana podimas lies in the cooking of plantain. Every time I used to cook the plantain in a closed kadai or in an idli steamer but it takes more time to cook. So this time,I pressure cooked the raw banana with skin for just one whistle in high flame. It was cooked perfectly. Addition of more coconut is the second important point to make tasty podimas. I have discussed all these points in detail below. Friends, do check out this post and try this easy, yummy vazhakkai podimas at home. You can have this as a side dish for sambar rice, vatha kuzhambu rice and even with some spicy rasam rice. Ok, Lets see how to make Tamil nadu special side dish raw banana podimas/ vazhakkai puttu with step by step pictures.

Vazhakkai podimas recipe

Recently I got a collection of fruit bites and a pack of  Ragi, Kambu Koozh from Native Food Store. My family is a big fan of their readymade products. I have already tried thier millet pongal mix, Instant millet noodles, millets, cold pressed oils (Chekku ennai). We loved everything. This fruit bites is their recently launched product. They sent me few samples for taste & review them. I was so excited to see my favorite elandha vadai & tasted it first. It was so good and homely but I felt the seeds are more. Mango , woodapple and amla bites were tasty and bit spicy. Its really a healthy choice for snacks. We loved it very much. Price is also reasonable. Friends, do try their readymade food products from Native food store online. You will love it for sure👍. 



Raw banana podimas / Vazhakkai Podimas recipe


Raw banana podimas / Vazhakkai Podimas recipe

South Indian special, Tamil nadu style Vazhakkai podimas / Raw banana podimas for rice.


Cuisine: South Indian
Category: Poriyal Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS

1 cup = 250ml
  • Raw Banana - 1 no ( Big sized)
  • Big onion - 1 no ( finely chopped)
  • Green chilli - 2 nos
  • Curry leaves - Few
  • Ginger - 1/2 inch piece (chopped finely)
  • Turmeric powder – 1/4 tsp
  • Grated coconut - 1/4 cup
  • Salt & Water – as needed
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Chana dal - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Asafetida / Hing - A pinch

METHOD

  1. Wash and pressure cook raw banana / Vazhakkai in high flame for one whistle.
  2. Raw banana should be 3/4 th cooked. Remove the skin and grate it using a bigger grater.
  3. Temper all the ingredients given above. Saute onion, green chilli, curry leaves and ginger.
  4. Add the grated vazhakkai, salt and turmeric powder. Mix gently.
  5. Lastly add grated coconut, toss well and switch off the flame. Enjoy with sambar rice!

METHOD - STEP BY STEP PICTURES

  • Wash and cut the raw banana (Vazhakkai) into two pieces. Take 1.5 cups of water in a pressure cooker base and add the vazhakkai. Cook in high flame for one whistle. Remove the lid after steam is released.
    Vazhakkai podimas recipe
  • Peel the skin of raw banana. Wash it under tap water to cool down the raw banana. Grate it using big sized grater. Set aside. Chop onion, green chilli, ginger and curry leaves.
    Vazhakkai podimas recipe
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds. Saute onion, green chilli, ginger and curry leaves.
    Vazhakkai podimas recipe
  • Add grated raw banana. Mix gently. Lastly add grated coconut, mix well and switch off the flame.
    Vazhakkai podimas recipe
  • Enjoy with rice and papad !

Note

  • For variations, you can use red chilli instead of green chilli.
  • If you like masala flavor, you can try adding red chilli pwd, dhania powder and garam masala powder.
Try this easy, yummy raw banana podimas with rice and enjoy !

Vazhakkai podimas
Continue Reading...


May 12, 2018

Raw Banana Roast - Vazhakkai Varuval Recipe

Raw banana roast
Tawa roasted raw banana fry / Vazhakkai varuval in Tamil was in my try list for years. Whenever my fellow bloggers post valakkai varuval in their Instagram feed, I drool at them😋. I know its a very simple recipe but somehow I never tried in my kitchen. Last week I tried this raw banana roast in dosa tawa for the first time. It came out very well. I haven’t used fresh masala like Chettinad version instead I used my sambar powder, garam masala powder and rice flour to the coat the raw banana pieces. It tasted great with sambar rice and curd rice. Raksha and Sendhil liked it very much. After trying this type of vazhakkai varuval, I am tempted to try more versions in the same. My neighbor from Pondicherry had taught me another version using freshly ground masala with coconut and fennel seeds. Soon I will try and post here. Now lets see how to make Tamil nadu style raw banana roast / Raw banana fry recipe with step by step pictures.

Check out

Raw banana roast recipe

Raw banana roast - Vazhakkai Varuval


Raw banana roast - Vazhakkai Varuval

Simple & easy South Indian style raw banana roast for rice.


Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

1 cup - 250ml
  • Raw banana - 1 no
  • Water - to cook raw banana
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Rice flour - 1 tsp
  • Salt - as needed.
To Temper
  • Sesame oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/4 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves - Few

METHOD

  1. Peel the skin of raw banana and chop into roundels.
  2. Boil water adding salt and half cook the raw banana pieces.
  3. Remove in a plate. Add spice powders and rice flour.
  4. Coat well. Heat oil in a pan and temper mustard, urad dal, cumin and curry leaves.
  5. Arrange the raw banana pieces in the pan. Shallow fry both sides till golden.
  6. Remove in a plate and enjoy with rice.

METHOD - STEP BY STEP PICTURES

  • Wash and peel the raw banana skin using a peeler. Chop into small roundels. Immerse in water till use to prevent discoloration.
    Raw banana roast recipe
  • Boil 2 cups of water adding some salt in a wide bowl. Add the chopped raw banana and cook for sometime. Raw banana should be just half cooked. Just prick with a fork. It should be hard to prick and unbreakable. Switch off the flame and drain the excess water.
    Raw banana roast recipe
  • In a wide plate, take the half cooked raw banana pieces. Add red chilli powder, turmeric powder, garam masala powder, rice flour and salt. Mix well to coat the pieces.
    Raw banana roast recipe
  • Heat oil in a wide pan. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Arrange the raw banana pieces and cook in medium flame till its roasted well with golden brown color. Flip and cook the other side too.
  • Cook in low to medium flame to roast it properly with a nice color. You can increase the flame slightly whenever needed to achieve golden brown color.
  • Remove the roasted banana in a plate and cook the remaining raw banana pieces in the next batch.
    Raw banana roast recipe Raw banana roast recipe
  • Serve with sambar rice, rasam rice and curd rice. Tastes great !
    Enjoy !

Note

  • For variations, you can skip cooking the raw banana pieces and apply the masala directly, cook in tawa for more time.
  • For more masala flavor, you can add 1/2 tsp of powdered fennel seeds and 1/2 tsp of ginger garlic paste.
  • I have shallow fried the pieces adding sesame oil. You can use any cooking oil instead.
Try this easy raw banana roast and enjoy with sambar, rasam and curd rice.
Vazhakkai varuval recipe


Continue Reading...


February 7, 2018

Mullangi Poriyal - Radish Stir Fry Recipe - Mullangi Palya

Mullangi poriyal
Recently I tasted this mullangi poriyal in Roti ghar hotel’s Bharjari oota. It is called as Moolangi palya in Kannada. When I had this stir fry, I couldn’t recognize its prepared with radish. It was very tasty and flavorful. So I asked the name of the dish from the waiter and surprised to know its ingredients. As I got bored of making mullangi sambar or mooli paratha, I wanted to try this radish stir fry and see the response of my family. Everybody liked it very much. I am sure, this poriyal is a welcome change from my usual mullangi recipes. My MIL makes a different variety of mullangi poriyal by grating it. Soon I will share that recipe too. Ok, now lets see how to make Karnataka style mullangi palya/ mullangi poriyal at home with step by step pictures.

Do check out my Mullangi sambar & easy mooli paratha recipes.

Mullangi palya

Mullangi poriyal / Radish stir fry recipe


Mullangi poriyal / Radish stir fry recipe Mullangi poriyal recipe / Radish stir fry - Side dish for rice
Cuisine: South Indian
Category: Poriyal recipes
Serves: Serves 2 to 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup = 250ml
  • Radish / Mullangi - 4 nos (Long, thin ones)
  • Salt & water - as needed
To grind
  • MTR vangibath powder - 1 tbsp
  • Grated coconut - 1/3 cup
  • Jaggery - 1/2 tsp (optional)
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Big onion - 1 no ( finely chopped)
  • Curry leaves - Few
METHOD

  • Wash and peel the skin of radish. Chop the head and tail portions. Cut into two pieces lengthwise. Chop into semi circles as shown in the picture below. Set aside. This poriyal can be prepared in two ways. You can either pressure cook radish or stir fry and cook in the kadai directly.   If you are cooking in a pressure cooker, cook it adding less water, salt in high flame for 2 whistles.
    mullangi poriyal
  • In a mixie jar, take grated coconut, MTR vangibath powder or bisibelebath powder, jaggery (optional) and grind to a coarse powder without adding water.  It looks like a semi dry paste.
mullangi poriyal
  • Heat oil in a kadai. Temper mustard seeds, urad dal, curry leaves, red chilli and hing. Saute big onion till transparent.
    mullangi poriyal
  • Add the chopped radish and saute till it becomes soft. ( If you have pressure cooked radish, add it without water). Toss gently without breaking the radish pieces. Keep the flame low, add 1/4 cup of water, mix well and cover cook for sometime.After the radish is 3/4th cooked, add the ground coconut masala. Mix well and cook till its raw smell goes off and radish is completely cooked.
mullangi poriyal

mullangi poriyal
  • Remove after the raw smell of masala goes off.( If you don’t want to pressure cook radish, add the raw ones and saute till it becomes soft. Add ground masala, sprinkle some water and cover cook till done). Serve with sambar rice or curd rice.

    Enjoy !
Note
  • Adjust the quantity of MTR powder as per your taste.
  • You can also add 1/2 tsp of red chilli powder in addition to MTR powder.
  • If you don’t have MTR powder in hand, you can use 1 tsp red chilli powder + 1/2 tsp garam masala powder.
Try this yummy radish poriyal for a change & enjoy with sambar rice.
Radish stir fry

Continue Reading...


January 31, 2018

Double Beans Poriyal – South Indian Style Double Beans Curry For Rice

double beans poriyal

I prepared this double beans curry recipe for the first time following my MIL’s South Indian style raw banana curry recipe adding fresh masala and coconut. Double beans is also known as lima beans. We call it as double beans poriyal in Tamil. It is high in nutrition, packed with soluble fiber that helps to reduce cholesterol and manage diabetes. I have seen my friends making sambar and kurma using fresh beans. But to begin with, I tried this yummy double beans poriyal recipe using dried double beans as I don’t get fresh ones in my place. It came out very well and tasty. Its a good side dish for sambar rice, rasam rice & curd rice. Except the soaking time, its very easy to make & can be done quickly. Do try this healthy poriyal recipe for rice and enjoy. Lets see how to make double beans/ lima beans poriyal recipe with step by step pictures.


Double beans poriyal


Double beans poriyal recipe


Double beans poriyal recipe

How to make double beans poriyal for rice


Cuisine: South Indian
Category: Poriyal recipes
Serves: Serves 4
Prep time:6Hours
Cook time: 20 Minutes
Total time:6H20 Minutes


INGREDIENTS

1 cup - 250ml
  • Double beans / Lima beans - 1 cup
  • Salt & water - as needed
To Grind masala
  • Grated coconut - 1/3 cup
  • Coriander seeds - 1.5 tbsp
  • Red chillies – 4 nos
  • Turmeric powder - 1/4 tsp
  • Sambar Powder - 1 tsp
  • Big onion - 1 no
  • Cumin seeds - 1/2 tsp
  • Garlic cloves - 3 nos
To Temper
  • Cooking oil – 2 tbsp
  • Mustard seeds –1/2 tsp
  • Urad dal – 1 tsp
  • Curry leaves - Few

METHOD

  1. Wash and soak double beans in enough water for minimum 6 hours or overnight.
  2. Pressure cook soaked beans adding water and salt. Cook in low flame for one whistle.
  3. Grind all the ingredients for masala to a smooth paste without adding water.
  4. Heat oil and temper mustard seeds, urad dal, curry leaves. Add cooked double beans without water.
  5. Add the ground masala paste and mix well to coat the masala. Add 1/4 cup of water and boil in low flame for few minutes till poriyal becomes semi dry. Remove in a plate. Serve with rice.

METHOD - STEP BY STEP PICTURES

  • Wash and soak double beans in enough water for one whistle in very low flame. Remove the lid after steam is released. Drain the excess water and set the beans aside. ( I cooked the beans by keeping in a box inside the pressure cooker. I kept the dal in cooker base.)
    double beans Poriyal
  • Grind all the ingredients given under “ To grind masala” to a paste without adding water. Water content in onion and coconut is enough to make it a paste. Set aside.
    double beans curry
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, curry leaves. Add the cooked double beans, ground masala paste and mix well to coat the beans.

  • Sprinkle 1/4 cup of water and mix well in low flame till the poriyal looks semi dry. Transfer the poriyal to a kadai. Serve with rice, sambar rice or curd rice.
    double beans curry

  • Enjoy !

Note

  • Add more red chillies if you want spicy poriyal.
  • You can add some lemon juice at the end if you like.
  • If you are using fresh double beans, you don’t have to soak it. Just pressure cook them directly adding water.
Try this easy, healthy double beans poriyal at home. I enjoyed it with Paruppu rasam rice.

Double beans curry recipe

Continue Reading...


November 23, 2017

Chow Chow Poriyal – Spicy Chayote Curry Recipe

Chow chow poriyal
Chow Chow Vegetable( Chayote in English, Ishkus in Hindi, Seemai Kathirikai in Tamil, Seeme Badanekayi in Kannada, Seema vankaya in Telugu) makes its appearance in my kitchen at least twice a week. I make sambar, poricha kuzhambu and kootu with it. Chow chow poriyal was in my try list for long time as I have never seen my mom & MIL making poriyal with it. Here in Bangalore, most of the hotels serve this chow chow curry in their lunch thali. So I wanted to try that way. Its a very simple dry curry recipe but spicy in taste. People call it as Seeme Badanekayi Palya in Kannada. As chow chow vegetable is bland in taste, I have used spice powders to bring the masala flavor. I prepared this chow chow curry directly in a pressure cooker to ease my job. Yes it was done under 10 minutes. This recipe is ideal for bachelors and working women to whip up a quick side dish for sambar rice and curd rice. Do try this spicy chow chow curry for rice and enjoy. If you like, you can have it with roti a well.

Check out my other PORIYAL RECIPES too !

chayote curry

Chow Chow Poriyal / Chayote Curry Recipe


Chow Chow Poriyal / Chayote Curry Recipe

Chow chow poriyal for rice,roti - Chayote dry curry recipe, spicy in taste !


Cuisine: Indian
Category: Poriyal Recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS


  • Chow Chow / Chayote - 1 no (Big)
  • Big onion - 1 no
  • Garlic cloves - 5 nos
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 3/4 tsp
  • Dhania powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Grated coconut - 1/4 cup
  • Salt & water - as needed
To Temper
  • Coconut oil or cooking oil - 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Curry leaves - Few

HOW TO MAKE CHOW CHOW PORIYAL

  1. Wash and peel the skin of chow chow/chayote. Slice the head and tail portion.
  2. Chop into small cubes.Chop onion and garlic finely.
  3. Heat oil in a pressure cooker base. Splutter mustard seeds, urad & chana dal.
  4. Saute onion, garlic and chayote. Add salt and spice powders. Mix well.
  5. Add very little water and pressure cook in high flame for 2 whistles.
  6. Boil if there is excess water. Let it become dry. Lastly add grated coconut, mix well and serve !

METHOD - STEP BY STEP PICTURES

  • Wash and slice the head and tail part of chow chow. Peel the skin completely and chop into cubes. Chop onion and garlic cloves finely and set aside.
    Chow chow poriyal
  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves. When dals turn golden, add chopped onion, garlic and chow chow cubes. Saute for a minute.
  • Add turmeric powder, red chilli powder, dhania powder, garam masala powder and salt. Mix well.
    Chow chow poriyal
  • Add little water say 3 tbsp and mix well. Less water is needed because chow chow will release some water while cooking. Pressure cook in high flame for 2 whistles.
    Chow chow poriyal
  • Open the lid after steam is released. Mix gently and check for excess water. If its there, boil in high flame for a minute to drain all the water.Do not mix often because poriyal may become mushy. Toss gently. Poriyal should be dry. Lastly add grated coconut, mix well and serve with rice or roti !
    Chow chow poriyal
    Chow chow poriyal
Enjoy !

Note

  • Chow chow needs less water and less time to cook. So do not add more water while pressure cooking.
  • Chow chow becomes mushy if you cook for more time in pressure cooker. So its better to cook in high flame for 2 whistles. It cooks in the steam itself.
  • Adjust the quantity of chilli powder to make it more spicy.
  • You can also skip garam masala powder but it adds a nice flavor to the curry.
  • You can follow the same recipe and use bottle gourd / sorakkai instead of chow chow.

Try this easy, yummy chow chow poriyal at home and enjoy with sambar rice, rasam rice & curd rice.
Chow chow curry

Continue Reading...


July 13, 2017

Avarakkai Poriyal – 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.
avarakkai poriyal recipe
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. 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.
Broad beans stir fry/ broad beans poriyal

Avarakkai poriyal / Broad beans poriyal / Broad beans curry recipe


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: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


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 RECIPE

  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 grated coconut or 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.
    avarakkai poriyal recipe
  • 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.
    avarakkai poriyal recipe
  • 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.
    avarakkai poriyal recipe
  • 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.
    avarakkai poriyal recipe
  • 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 .
broad beans poriyal
Continue Reading...