Carrot Beans Poriyal Recipe - Carrot Beans Curry With Moong Dal

Carrot beans poriyal is the first poriyal recipe ( Palya in Kannada, Curry in Hindi, Thoran in Malayalam, Poriyal in Tamil) I learnt from my MIL after marriage. I have been making this poriyal for years but somehow I missed making this post in my blog. Today being HOLI Festival, I thought of sharing this colorful carrot beans poriyal/curry recipe with moong dal to suit the festival. 

Earlier I used to follow my MIL’s method. But nowadays I make this poriyal easily in a pressure cooker in one go. I make it mostly in busy morning hours using my small 1.5 ltr Pressure Cooker. It gets ready in just 10 minutes apart from chopping. Its a very easy & healthy stir fry that can be made with or without coconut and onion. Most of the time I avoid using both of them. So its purely a bachelors style recipe. Its a good side dish for Sambar, Rasam and curd rice. Thanks to my MIL for teaching me this yummy South Indian poriyal recipe. Ok, lets see how to make Carrot beans poriyal for rice with a video.

Check out my other poriyal recipes HERE.

Carrot beans poriyal recipe

Carrot beans poriyal - How to make carrot bean stir fry using a pressure cooker - Side dish for rice

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Carrot - 2 nos Beans - 15 nos Moong dal – 1 tbsp Sambar powder - 1 tsp Turmeric powder – 1/8 tsp Sugar – a pinch Salt - as needed Water - 1/3 cup ( add 1/2 cup max) To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds/Jeera - 1/2 tsp Big onion - 1 no ( optional) Curry leaves - few Grated coconut - 3 tbsp ( optional)

HOW TO MAKE CARROT BEANS PORIYAL - METHOD

Wash and chop the carrot, beans and set aside. Heat a pressure cooker bottom with oil. Temper mustard seeds, urad dal, cumin seeds, curry leaves. Saute chopped onions if using. Then add the chopped carrot, beans. Mix well for a minute. Add moong dal, give a stir. Add sambar powder, turmeric powder, sugar, salt ( use 1/2 tsp of sambar powder if its more spicy).Give a quick mix. Add 1/3 cup of water. Mix well. Pressure cook in high flame for 2 whistles OR in low flame for 1 whistle. Switch off the flame. After the steam is released, check if there is any excess water. If so, boil it in high flame for a minute till water is drained off.  Now add the grated coconut, mix well and switch off the flame. Serve with sambar, rasam or curd rice. Enjoy !

Note

Adding onions & coconut is completely optional. But adding them gives more quantity of poriyal and also hotel flavor.  If you are making this curry for guests, do add onions & more grated coconut. It tastes yummy, looks colorful and rich. Add less water in the pressure cooker. Don’t worry, cooker bottom won’t burn.  As we are cooking in high flame, veggies won’t turn mushy too. Adjust the quantity of sambar powder as per its spiciness. I always use my homemade sambar powder.

Try this easy, healthy stir fry for your lunch and enjoy with sambar or rasam. I served it with mullangi/Radish sambar.

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Drumstick Masala – Murungakkai Masala Poriyal Recipe

Usually I make drumstick poricha kuzhambu or sambar( Murungakkai in Tamil, Mulakada in Telugu, Nuggekai in Kannada, Muringakka in Malayalam ) whenever I buy this vegetable. But this time I bought drumstick to try some different recipes with it. When I was browsing, I found this South Indian style drumstick masala curry recipe here. Basically I love fry/poriyal recipes made using whole garam masala. So I tried this recipe for our lunch yesterday along with brinjal kara kuzhambu without any second thought. It came out very well. We loved it a lot and got thumbs up from Sendhil. It was a good side dish for dal rice & curd rice. If you like, you can have it with chapathi too. Do try this masala for a change and share your feedback with me.Lets see how to prepare this yummy drumstick masala for rice.

Drumstick/Murungakkai masala recipe

Drumstick/Murungakkai masala recipe for rice

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Drumstick/Murungakkai - 1 no Big onion - 1 no ( chop finely) Garlic cloves - 4 nos (-do-) Tomato - 1 no (-do-) G&G paste - 1/4 tsp Red chilli powder - 1 tsp Dhania powder - 1 tsp Turmeric powder - 1/4 tsp Salt & water - as needed Sugar or jaggery – a pinch To saute Cooking oil - 1 tbsp Cinnamon - 1 inch piece Cloves - 2 nos Cumin seeds - 1/2 tsp Curry leaves - few To grind Grated coconut - 1/4 cup Fennel seeds - 1 tsp Water – as needed

METHOD

Wash & chop the drumstick into finger size pieces. Slit it half way till the center.Grind coconut, fennel seeds to a smooth paste adding required water.In a kadai, heat oil & saute cinnamon, cloves, cumin seeds. Add onions, curry leaves, g&g paste. Saute until its raw smell goes off. Now add the finely chopped tomato pieces and saute until mushy. Add the drumstick pieces now. Mix well. Add red chilli powder, dhania powder, turmeric powder and salt.Saute for a minute and add the required water. Cover & cook the drumstick till its done. After the drumstick is cooked well, add the ground coconut paste and saute until the masala thickens.Switch off the flame and serve hot with rice!! Enjoy !

Note

Adjust the quantity of red chilli powder & dhania powder as per your taste. If you like to have it as a gravy, add more water and adjust its consistency. I made it thick like a curry/poriyal.

Try this yummy drumstick masala for rice. It tastes yum !! I served it with Brinjal Kara kuzhambu : ))

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Chettinad Vazhakkai Curry – Chettinad Raw Banana Fry Recipe

Raw banana / Vazhakkai is our family favorite vegetable. So I keep trying varieties of curry/fry recipes with it. Recently I came across this Chettinad style vazhakkai masala curry recipe in this blog. As it had fennel seeds/soambu, I got tempted to try it. I made it as a side dish for mor kuzhambu. It was a yummy combo. We all loved it. 

Though I made it less spicy, it was very flavorful and tasty with rice. I have included this curry in my routine lunch menu too. Sure, its a welcome change from my usual Raw banana poriyal. Next I am eyeing on Chettinad varuval /roast without coconut. I will try to make it soon and upload here. Now Lets see how to make Chettinad Vazhakkai curry recipe for rice with step by step pictures. Check out my other raw banana recipes

1. Raw banana chips
2. Raw banana bajji/fritters
3. Raw banana kootu

Chettinad Vazhakkai Curry Recipe

Chettinad style raw banana fry recipe using freshly ground masala

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Raw banana / Vazhakkai - 1 no Big onion - 1 no ( chopped finely) Tomato - 1 no Green chilli - 1 no ( slitted) Garlic cloves - 4 nos ( chopped) Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp ( i used Kashmiri chilli pwd) Salt - as needed To temper Cooking oil - 1.5 tbsp Mustard seeds - 1/2 tsp Curry leaves - few To grind Grated coconut - 1/4 cup Fennel seeds/soambu - 1 tsp Coriander leaves - to garnish

METHOD

Wash & peel the skin of raw banana. Chop into cubes & keep inside water to avoid discoloration. Grind the coconut + fennel seeds to a smooth paste adding enough water. In a kadai,heat oil and splutter mustard seeds,curry leaves. Saute onions,green chilli & garlic pieces until  onion becomes transparent. Add chopped tomato pieces and saute till mushy. Add turmeric powder,red chilli powder and required salt. Mix well and add the raw banana cubes. Mix well. Add some water & cover cook till the raw banana is cooked well. Make sure it is not mushy. It should be firm. Now add the ground coconut masala and mix well. Keep the flame medium and saute until you get a nice masala smell and raw banana gets coated with masala.Switch off the flame and garnish with coriander leaves. Enjoy ! Check out my other raw banana recipes Raw banana chips Raw banana bajji/fritters Raw banana kootu

Note

Original recipe called for using 2 green chillies. But I used only one to make it less spicy. So add more for spicy fry. You can also add more red chilli powder instead. You can replace raw banana with arbi/Seppankizhangu but you should cook the arbi before adding in masala.

Enjoy this yummy, flavorful vazhakkai curry with rice, kuzhambu and papad !

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Baby Potato Fry (Small Potato Curry) Recipe

This is my second recipe for baby potato curry.Earlier I have shared a madurai style small potato curry.After that,I din’t get a chance to make baby potato recipes other than biryani and pulao.So this time I reserved few baby potatoes to make an easy,spicy curry recipe for rice.It’s a no grinding roast recipe that takes less preparation time if you have cooked & peeled small potatoes ready in hand.This recipe is apt for Bachelors and working women who look for easy side dish for rice.Yesterday morning I tried this along with paruppu rasam for Sendhil & Raksha’s lunch box.They loved it a lot.It ‘s a good side dish for sambar rice,rasam and even curd rice.So friends,try this easy and spicy small potato curry for your lunch and share your feedback with me.

Baby potato fry recipe

Small potato curry/Baby potato fry recipe for rice

Cuisine: Indian

Category: Side dish for rice

Serves: Serves 3

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS

Baby potato - 15 nos Big onion - 1 no ( finely chopped) G&G paste - 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1.5 tsp ( use 1 tsp for less spice) Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Lemon juice - few drops Coriander leaves – to garnish(optional) Salt & water - as needed To temper Cooking oil - 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Cumin seeds/Jeera – 1/2 tsp Curry leaves - few

METHOD

Wash and pressure cook potatoes adding 1/4 tsp of turmeric powder.Peel the skin and set aside.You can prick the potatoes with a fork if you wish. Heat oil in a kadai and splutter mustard seeds,urad dal,cumin seeds. Add finely chopped onions & curry leaves.After onion turn transparent,add the g&g paste.Saute till raw smell goes offf.Then add red chilli powder,turmeric powder,dhania powder,garam masala powder and salt.Lower the flame and saute for few seconds.Lastly add the peeled small potatoes and mix well. Saute for few minutes & after the masala is well coated over the potatoes,switch off the flame.Sprinkle some lemon juice.Garnish with coriander leaves if you wish.Serve hot with rice !

Note

Adjust the quantity of chilli powder as per your taste. For no onion no garlic version,skip onions and g&g paste.Instead add finely chopped ginger while sauting. Lemon juice can be skipped if you want the curry to be more spicy. You can also garnish it with coriander leaves after switching off the flame.

Easy,spicy baby potato curry,Paruppu rasam with banana chips was our lunch yesterday

It was yummm !! You too give a shot !

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Pavakkai Fry | Pavakkai Poriyal With Coconut - Bitter Gourd Stir Fry Recipe

I learnt this Pavakkai poriyal recipe from my MIL. Recently when I went to Salem, she made this stir fry recipe using the bitter gourd that was grown in our backyard. It was very tasty with a very mild bitterness. I loved it a lot. 

I have shared so many bitter gourd recipes like bitter gourd biryani, crispy karela fry , pavakkai pitlai, Bitter gourd rasam and Andhra podi recipes so far. But its been my long time wish to post a Pavakkai poriyal with coconut / Bitter gourd fry recipe in my blog. I am happy that it happened today. 

It’s a very simple and easy Tamil nadu style one pot stir fry recipe that can be made directly in a pressure cooker. This pavakkai fry is a good side dish for sambar rice. Diabetic people, please skip the coconut and try this recipe. I am sure it will taste good. Lets see how to make this yummy, healthy pavakkai fry recipe for rice !

Bitter gourd fry/Pavakkai Poriyal

Bitter gourd fry/Pavakkai Poriyal - A good and healthy side dish for rice

Cuisine: South Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Bitter gourd - 2 nos Moong dal - 2 tbsp Tamarind – a big gooseberry size Jaggery – 2 tsp Sambar powder - 1.5-2 tsp Turmeric powder- 1/8 tsp Salt & water - as needed Cooking oil – 1 tbsp To season Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - few Asafetida/Hing - a big pinch Big onion - 1 no ( optional) Grated coconut - 1/4 cup

HOW TO MAKE PAVAKKAI PORIYAL - METHOD

Wash and chop the bitter gourd into small cubes as shown in the picture.soak tamarind in enough water and take the extract using 3/4 cup of water. Heat oil in a pressure cooker and saute the bittergourd pieces till its color changes to dark green. Add some salt for quick sauting. Add the tamarind extract, moong dal, sambar powder, turmeric powder, salt and jaggery to the cooker. Mix well and cook for 2 whistles in medium flame. Remove the lid after the steam is released and boil the excess water if any. Heat oil in a kadai and when it gets heated, splutter the mustard seeds, urad dal, big onions and curry leaves. Once the onions are sauteed, add the cooked bitter gourd mixture. Mix well. Check for taste and add salt, sambar powder if needed.  Once it becomes dry, add the grated coconut and mix well. Serve with sambar or rasam ! Tastes yum ! Enjoy !

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Sweet Potato Curry|Sakkaravalli Kizhangu Poriyal Recipe

Sakkaravalli Kizhangu/Sweet potato in English is one of the most important vegetables every South Indian would buy during Pongal festival. Actually I should have made this post immediately after Pongal. But sorry, I am posting this recipe in sweet potato off season.

Actually I had scheduled to share Paneer tikka recipe today. But I couldn’t do it as I had an important personal work. Due to time constraint, I am posting this recipe which was lying in my drafts for months. This poriyal recipe is very easy to make as it has no grinding job. Bachelors and working women can make it easily during busy morning hours. I learnt recipe this from my MIL.

Usually we make sweet potato poriyal in two ways. One using freshly ground masala like this recipe. Another one is this easy version by just using sambar powder. The combination of sweet and spicy taste goes very well with Sambar and more kuzhambu sadam. So lets check how to make this yummy Indian sweet potato curry recipe using few ingredients. Check out my brahmin’s style easy potato curry recipe too !

Sweet potato cury recipe/Sakkaravalli kizhangu poriyal

Indian sweet potato curry/Sakkaravalli kizhangu poriyal recipe

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Sweet potato/Sakkaravalli kizhangu - 4 nos Big onion - 1 no ( finely chopped) Curry leaves - few Sambar powder - 3/4 tsp Turmeric powder - 1/8 tsp Salt & water - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/2 tsp Hing/asafetida - 2 pinches

HOW TO MAKE SWEET POTATO PORIYAL - METHOD

Wash and pressure cook the sweet potato for one whistle in low flame. Peel the skin and chop the cooked potatoes into cubes. Set aside. Heat oil in a pan and splutter mustard seeds,urad dal and jeera. Add big onions, curry leaves and hing. Saute till onion turns transparent. Now add the cooked potato cubes, turmeric powder, sambar powder and salt. Mix well and saute in medium flame. Let it roast well till raw smell of sambar powder emanates. Toss it once or twice in the middle. Garnish with coriander leaves if you wish. Serve with sambar rice.Enjoy !

Note

You can replace sweet potatoes with potato and make the same way. For variations, you can grind 1/4 cup of coconut + 1 big onions+ 1/2 tsp of jeera to a coarse paste and coat the cooked potatoes along with sambar powder. Then you can temper and roast it as mentioned above. You can also add few drops of lemon juice if desired.

Try this yummy sweet potato poriyal and enjoy with sambar sadam. 

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Vendakkai Poriyal/Okra Stir Fry Recipe-Lady’s Finger Recipes

This is a very simple n easy vendakkai poriyal recipe/Okra stir fry which many of u make in your kitchen regularly.I have been making this vendakkai poriyal for years but i wonder why i have not shared it here.Its an easy side dish recipe for bachelors and working women who has very less time to spend in the kitchen.Next to brinjal,vendakkai/Okra is my favourite vegetable.I love Vendakkai recipes a lot be it sambar,poriyal,fry,masala gravies and even thayir pachadi too.I love it to the core if its properly cooked,ie It should be cooked non-sticky & dry.As u all know,the biggest trouble we face while cooking lady’s finger is that sticky thread like thing(we say Nola nola/kola kolappu in tamil) that comes out from it.When i was new to cooking, I have tried several techniques like adding curd,lemon juice etc. But nothing worked for me. Finally I found by practice that the stickiness of lady’s finger would go off if we keep sauting in high flame continuously. Use a good non-stick pan too. Its a simple trick and it gives great result too.I love to have this poriyal with sambar and rasam sadam.Here I have served it with morkuzhambu and Yam chips.Some poeple used to have this curry as a side dish for chapati too! Soon i will try to share some North Indian style recipes with okra/Bhindi.Lets see how to make this yummy South Indian vendakkai poriyal recipe!
Check out my vendakkai sambar recipe here !

 

Vendakkai poriyal recipe

Easy okra stir fry recipe without tomato & tamarind

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Okra/Bhindi/Lady's finger/Vendakkai-25 nos Big onion - 1 no Sambar powder - 1.5 tsp ( use 1 tsp for less spice) OR Finely chopped green chillies-2 nos Curry leaves - few Sugar - 1/2 tsp ( to maintain the color) Grated coconut – 3 tbsp (optional) Lemon juice - 1/2 tsp (optional) Salt - as needed Water- very little To temper Cooking oil - 1.5 tbsp Mustard seeds - 1tsp Urad dal - 1 tsp Chana dal - 2 tsp Hing/Asafetida - a pinch

METHOD

Wash and pat the lady’s finger in a kitchen towel to dry it. Chop in into small roundels and set aside.Heat oil in a good non stick kadai and splutter mustard seeds,urad dal & chana dal.Add finely chopped onions and curry leaves.Saute till onions turns transparent. Now add the chopped lady’s finger pieces along with sambar powder,salt and sugar. Keep the flame medium and saute well.When it starts to become sticky to the pan,turn the flame to high and keep sauting till it becomes non-sticky and dry.Stay nearby and keep on mixing. If the kadai is smoking hot, reduce the flame to medium. Wipe the ladle in the kadai whenever needed because the masala might stick to it. After they become non-sticky,reduce the flame to low & sprinkle very little water say 1tbsp.Mix well and cover the kadai.Let it cook in low flame for few minutes.Stir it once in the middle. Check for taste and add more salt if needed.Once the lady’s finger is cooked till soft,add grated coconut,mix well & switch off the flame.Add lemon juice if needed.Mix well and serve with rice!

Note

For variations,u can use finely chopped green chillies instead of sambar powder. You can also add one finely chopped tomato pieces instead of lemon juice.But u should saute tomatoes till it turns mushy. For a good masala flavor,u can add finely chopped ginger& garlic or g&g paste.

Check out my vendakkai sambar recipe here !

Enjoy this easy vendakkai poriyal with sambar,rasam or more kuzhambu.Tastes yummy !

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