Green Brinjal Masala Fry – Long Green Brinjal Curry – Kathirikai Vathakkal

Recently I bought some long green brinjal to try Vangi bath. After making vangi bath, I had some leftover in my pantry. So I tried this easy green brinjal masala curry for Andhra Kakarakaya pulusu ( Bittergourd gravy) from Kamala’s corner. It came out really well and tasted great with rice. If you like, you can serve with chapathi too. The actual recipe called for using purple brinjal ( Naatu kathirikai). But I used green brinjals. So you can use any. 

Basically I am a big fan of brinjal recipes. But Sendhil & Raksha eats brinjal only if the dish is very tasty. They both loved it a lot. I am sure I will make it very often in my kitchen. Do try this easy, tasty Kathirikai Pirattal/ vathakkal at home. You will love it. It goes well with dal rice, sambar rice & curd rice. If you like, you can have it with chapathi as dry subzi. Lets see how to make Indian style brinjal masala poriyal / Long green brinjal fry with step by step pictures !

Check out my other brinjal fry recipes too !

Brinjal fry

Ennai kathirikai poriyal

Kathirikai curry – My MIL’s version

Brinjal Masala Poriyal Recipe

Kathirikai pirattal / Brinjal masala fry for rice

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

Long green brinjal - 2 nos OR Purple brinjal – 4 nos Red chilli powder – 1.5 tsp ( I used Kashmiri chilli pwd) Dhania powder - 2 tsp Turmeric powder - 1/4 tsp Besan flour or rice flour – 1/4 cup  Salt & water - as needed Tamarind extract - 1 tsp To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Fennel seeds/ soambu – 1/2 tsp Curry leaves - few Big onion - 1 no ( finely chopped) Coriander leaves – To garnish ( 2 tbsp chopped)

HOW TO MAKE GREEN BRINJAL FRY

Wash and chop the brinjals into 1 inch piece. In a wide bowl. take the besan flour, red chilli powder, dhania/coriander seeds powder, turmeric powder, salt and tamarind extract. Add the brinjal pieces to the spice powders and mix well. Add little water if needed to make the masala coat well with brinjal. Let it marinate for 10 minutes. In the mean time, chop the big onion. Heat oil in a kadai, splutter mustard seeds, fennel seeds, urad dal, curry leaves and saute onions. Add the marinated brinjal pieces and mix well for few minutes in medium flame. After the raw smell of masala goes away, add little water (1/4 cup) and cover cook the brinjal for 5 minutes in low flame. Stir it once in the middle. Make sure brinjal is not mushy. It should retain its shape but cooked soft. Open the lid and check if its cooked soft. Mix gently and garnish with coriander leaves if you wish. Serve with sambar rice & curd rice. Tastes yumm !! Enjoy !

Note

Adjust the quantity of spice powders as per your taste. I made it mildly spiced. Any brinjal variety can be used. But make sure masala used for marination should coat well.  Do not over cook the brinjal. Cook in low flame by adding less water and cover it while cooking. It helps to cook faster too.

Enjoy this long green brinjal masala fry with sambar rice or curd rice. It tastes yummy !

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Easy Beans Usili Recipe – Easy Paruppu Usili Recipe Without Steaming

Beans usili is our family favorite side dish for mor kuzhambu. Basically paruppu usili is a popular, traditional side dish for sambar rice, mor kulambu that is made in all the South Indian households especially among Tamil Brahmins. Usili is nothing but the combination of cooked vegetable with spiced, ground dal. Its basically a healthy, protein packed side dish for vegetarians. 

Traditionally paruppu usili is done by soaking chana dal + toor dal, ground to a coarse paste with chilli and then steamed to cook. This dal paste would be tempered and mixed with any one of these cooked vegetables like Cluster beans, green beans, Banana flower/Plantain flower or even cabbage. But today I have shared a very simple, easy to make and quick beans paruppu usili recipe without steaming process. 

I found this easy recipe from Shanthi mam’s Instagram feed. This recipe is really a keeper for working women and for housewives who wants to do quick cooking. We are using Fried gram dal/Pottukadalai instead of chana dal & toor dal. So it can be made instantly and it tastes equally well to the traditional ones. I loved this recipe a lot and I am going to apply this easy method for other veggies like kothavarangai/cluster beans and plantain flower/vazhaipoo soon. 

Do try this easy paruppu usili recipe and enjoy with morkuzhambu or sambar rice.  You will love it for sure. Now lets see how to make easy green beans paruppu usili recipe with step by step photos !

Do check out my green peas and beans poriyal recipe too.

Easy beans paruppu usili recipe

How to make paruppu usili recipe in an easy way ! - You can use vegetables like green beans, cluster beans, plantain flower, cabbage or make as plain usili.

Cuisine: South Indian

Category: Side dish for rice/Poriyal recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Green beans/ French beans - 20 nos ( long ones) Turmeric powder - 1/4 tsp Fried gram dal - 1/4 cup Red chilli - 2 to 3 nos ( Use bydagi chilli for nice color) Salt & water - as needed To temper Cooking oil or coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - few Hing/Asafetida - a big pinch Coconut oil - 1 tsp ( to garnish at the end)

HOW TO MAKE INSTANT PARUPPU USILI - METHOD

Wash and chop the head and tail part of beans ( use string less French beans for best taste). Chop the beans into small pieces or of 1/2 inch length as you wish. Take them in a pressure cooker. Add 1/2 cup of water, turmeric powder, required salt and mix well. Pressure cook for one whistle in low flame. Remove the lid after the steam is released. Drain the excess water in a bowl and set aside. Beans would be cooked soft. Soak fried gram dal and pinched red chillies in a bowl with very little water for 5 minutes. Grind it to a coarse powder without adding water. Heat oil in a kadai and splutter mustard seeds, urad dal, hing, cumin seeds and curry leaves.Add the cooked beans and ground dal. Stir in low flame for few minutes till it gets mixed well. Once its mixed well, sprinkle few tbsp of water and stir well.  Adding water helps to soften the usili and dals gets coated with the beans.Add salt if needed. Cook for a minute and switch off the flame. Add 1 tsp of coconut oil, mix well and serve with rice ! Usili tastes the best with morkuzhambu, sambar and keerai kuzhambu. Enjoy with a papad !

Note

Add more chillies if you want to make spicy usili. Use byadgi chillies to get nice color. I used the same. Soaking the red chilli and fried gram dal helps for even grinding.

Try this easy usili recipe with your favorite vegetable. You will love it for sure !

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Jackfruit Seed Curry–Palakottai Poriyal Recipe - South Indian Style Raw Jackfruit Curry

Raw jackfruit curry ( palakottai poriyal in Tamil) was new to me until my friend suggested me to try South Indian style jackfruit seed curry/ Palakottai poriyal for rice. Recently we got a big jackfruit from Sendhil’s Periappa’s house from Manakkarai, Kumbakonam. We enjoyed the fruit and reserved the jackfruit seed ( Palakottai in Tamil) for making sambar or puli kuzhambu with it as it has so many health benefits and good nutritional value. This time I asked my MIL for the poriyal recipe and tried it yesterday for our lunch. It came out very tasty. Sendhil loved it a lot. As I cooked this curry in pressure cooker, my job was done quickly.Its ingredients and method of preparation are very similar to Kerala style Jackfruit seed thoran recipe. It was tasting good with sambar rice.I am happy that I tried a new Jackfruit seed recipe. Jackfruit season has started in India. So if you buy jackfruit, do not discard the seeds.Try this Palakottai poriyal and enjoy its health benefits. Lets see how to make jackfruit seeds curry recipe.
Check out my Kathal Biryani too.

Jackfruit seed curry recipe

How to make jackfruit seed curry / Palakottai poriyal

Cuisine: South Indian

Category: Poriyal recipes

Serves: Serves 2-3

Prep time: 15 Minutes

Cook time: 15 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml Jackfruit seed - 30 nos Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Grated coconut - 1/4 cup Big onion or small onion - 1 no or 5 nos Jeera/Cumin seeds - 1/2 tsp Salt & water - as needed To temper Cooking oil or coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Hing - a big pinch Curry leaves - few

METHOD

Sun dry the jackfruit seeds for a week if you have time. Don’t worry it would stay good for more than a week. Skin can be peeled easily OR Microwave the jackfruit seed for 2-3 minutes in high power. Skin will crackle and seed will become soft, half cooked.Peel the skin easily and chop the seeds into cubes. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, curry leaves and add the chopped jackfruit seeds.Saute for a minute adding salt and turmeric powder. Grind the grated coconut, onion, sambar powder and cumin seeds to a coarse paste without adding water. Add this paste to the sauteed jackfruit seed. Mix well to coat it. Add 1/2 cup of water, mix well. Pressure cook for one whistle in low flame.Remove after the steam is released. If there is any excess water, boil for sometime to drain it. Remove the poriyal in a plate and serve with sambar rice.Enjoy !

Note

Adjust the amount of sambar powder as per your taste. You can replace sambar powder with red chilli powder and dhania powder in 1:2 ratio.

Try this easy and flavorful jackfruit seed curry for Sambar rice and enjoy !

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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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