I tried Andhra style raw banana curry/ Plantain curry (Aratikaya kura in Telugu) as side dish for rice for the first time. Being a South Indian, Poriyal / Dry curry is a must in our daily lunch menu. As I got bored of my Tamil nadu style vazhakkai poriyal, I wanted to try something different with raw banana. I found this curry recipe very simple and easy.This aratikaya koora has no masala or coconut, still it tasted great with rice. We loved it very much. Its taste reminded our vazhakkai podimas to me.
I tried this recipe referring Swasthi's recipes& Cooking from heart blogs.In South India, people make raw banana curry in different ways. Kerala style raw banana thoran and Tamil nadu’s Vazhakkai poriyal tastes great in its own ways.I am happy that I learnt this Andhra style raw banana curry.Soon I must try Kerala style thoran too. This recipe would be suitable for bachelors and working women as it has no grinding job. Friends, do try this plantain curry. I am sure you will love its taste and easy to cook steps. Lets see how to make Andhra style raw banana curry recipe with step by step photos.
Cook raw banana with skin in 3 cups of water till soft.
Prick a toothpick and check if its done.Peel the skin, chop into cubes.
In a kadai, heat oil. Temper all the ingredients.
Saute onion, green chilli, ginger till transparent.
Add turmeric powder, salt and raw banana pieces. Mash few banana pieces and cook for 2 minutes. Serve with rice.
Andhra raw banana curry / Plantain curry (Aratikaya kura) - Step by step pictures
Wash and cut the banana into two or three. Cook with skin in 3 cups of water. Cover cook for 8 to 10 minutes till banana becomes soft. Prick with a knife or toothpick and check if its done. Make sure you do not over cook the banana.You can also pressure cook it in high flame for 2 whistles.
Remove & keep the cooked banana in cold/plain water for 2 minutes. It helps to keep it firm yet soft. Peel the skin and chop into cubes.
Finely chop the onions,ginger. Slit the green chillies and curry leaves. Heat oil in a kadai and temper mustard seeds, urad dal, chana dal and cumin seeds.
Saute onion,curry leaves, green chilli and ginger pieces till onion becomes transparent.Add turmeric powder, salt and raw banana cubes.Mix well.
Mash few banana pieces and cook for 2 minutes in low flame. Switch off the flame, sprinkle lemon juice and garnish with coriander leaves if desired.I did not add it.Remove and serve with rice.
Note:
Adjust the quantity of chillies as per your spice level.
Do not over cook the banana. Check with a toothpick whenever needed.
Cauliflower poriyal /South Indian Gobi fry is a tasty side dish for rice. When I was young, my mom used to make a spicy cauliflower poriyal recipe (In Tamil nadu style) with mild masala flavor for rasam rice as my dad likes that way. Sometimes she adds boiled peas to make it colorful and healthy.
I had already shared my mom’s all-rounder cauliflower gravy for chapathi, rice, idli, dosa. So today I thought of sharing my mom’s, South Indian style cauliflower dry curry recipe with you all. You can make it less spicy if making for kids. Even bachelors can try this recipe as its easy to make & no grinding job as well. It tastes the best with sambar rice and rasam rice. Lets see how to make Tamil nadu style cauliflower poriyal with step by step photos !
Cauliflower Poriyal Recipe / South Indian Gobi Poriyal Recipe
Cauliflower Poriyal - side dish for sambar & rasam rice
Red chilli powder - 1 tsp ( use 1/2 tsp for less spicy taste)
Turmeric powder - 1/4 tsp
Salt - as needed
Coriander leaves - as needed
Garam masala powder - 1/2 tsp ( optional, I din't add)
HOW TO MAKE CAULIFLOWER PORIYAL
Take the cauliflower, remove the florets. If the florets are big, chop and make it small. Boil 5 cups of water adding turmeric powder & little salt. When the water starts to roll boil, switch off the flame. Add the cauliflower florets and rest for 5 to 10 minutes. Drain the excess water and collect the parboiled cauliflower. Set aside.
Heat oil in a kadai and splutter mustard seeds, urad dal and cumin seeds. Add finely chopped onion, ginger-garlic paste, curry leaves. Saute till raw smell goes off.
Add chopped tomato & saute until mushy (It is not shown in the picture) Add turmeric powder, salt & red chilli powder. Mix well for a minute.
Lastly add the parboiled cauliflower florets, 1/4 to 1/2 cup of water. Mix well & simmer the flame. Cover cook for 5 to 10 minutes till cauliflower becomes soft & well cooked. Check for taste, add more salt & chilli powder if needed.
Garnish with finely chopped coriander leaves. Serve with rice, sambar or rasam.
Enjoy !
Note
Adjust the quantity of chilli powder as per your taste.
You can add garam masala powder along with chilli powder for more masala flavor. You can also have this curry with chapathi if you like.
Tomato gives mild tanginess to the poriyal. So don’t skip it. If you don’t have tomato, you can add lemon juice after switching off the flame.
Try this easy, yummy cauliflower poriyal for rice and enjoy !
This is my MIL’s method of making seppankizhangu poriyal for rice. Sepan kizhangu is known as Colocasia or Taro root in English, Arbi in Hindi, Kesavuna gedde in Kannada, Chamagadda in Telugu.As its a healthy vegetable, we try to include this in our diet very often. Usually I make South Indian style arbi fry with or without coconut or add in gravy/kuzhambu. Today I have shared our version of seppankilangu poriyal with coconut & onion masala.It is a good side dish for sambar & mor kuzhambu. Soon I will share my seppankizhangu roast recipe without coconut. Now lets see how to make this yummy seppang kilangu poriyal with coconut.
Check out my Potato curry, sweet potato curry,small potato curry , Aloo methi
Wash the arbi, remove the mud if any.Pressure cook in very low flame for 2 whistles adding enough water. Remove and peel the skin. Chop into thick slices. Set aside.
In a mixie jar, grind all the ingredients given under “To grind” to a slightly coarse paste without adding water.
Take the sliced arbi in a plate.Add the ground coconut masala, mix well and check for taste. Add more sambar powder or salt if needed.
Heat oil in a kadai splutter mustard seeds, curry leaves.Add the masala coated arbi and mix well. Keep the flame low to medium. Mix till the raw smell of masala goes off.
Remove when the arbi gets roasted well with a nice smell. Serve with sambar rice, rasam or mor kuzhambu. Tastes yumm !
Note
You can use potato or tapioca instead of arbi and make the same way.
Tamarind is used to reduce the itchy feeling of this vegetable. U can skip if you wish.
Adjust the quantity of sambar powder as per your taste.
If you want you can replace sambar powder with 1 tsp red chilli powder and 1 tsp dhania powder.
Easy, yummy seppankizhangu poriyal recipe for rice is ready ! I served with brinjal gravy and vadam
Potato curry ( Urulai Kizhangu poriyal in Tamil) is known to be one of the best side dish recipes for sambar rice, rasam rice, Dal rice or even curd rice for many South Indians. Sometimes I love to have it rolled in chapathi as its a dry curry.Indian style potato roast or potato fry ( Aloo curry in Hindi) can be done in ‘N’ number of ways. People prepare it with their own variations and style. Most of us have adopted our mom’s recipe when we were beginners in cooking. Yes, I too learnt this way of making boiled potato curry from my mom. She makes it for rasam rice. Every Thursday Dal/Paruppu,Tamarind pachadi/ Puli pachadi, Rasam, Potato curry and Papad would be our lunch menu before my marriage. But amma makes spicy potato curry whereas I prepare a less spicy version. So adjust the quantity of chilli powder according to your taste. In most of our houses, potato curry makes it appearance once in a week at least for our kids sake as this would be the favorite side dish for many. In my house too, I make this potato poriyal mainly for Raksha’s lunch box as she loves to take it without any complaints and brings back empty lunch box in the evening.So I pack Dal rice( Paruppu sadham) and Potato curry (Urulai kizhangu poriyal in Tamil) at least once in a week for her lunch box.Its also an easy side dish to prepare during busy morning hours.When you have boiled potato ready in hand, this poriyal can be done under 10 minutes.I am sure bachelors and working women find this recipe useful. Do try this easy and simple boiled potato fry and let me know your feedback. I love it with Sambar & Rasam sadam. Lets see how to prepare South Indian style Potato poriyal with step by step pictures and a video !
Check out myMIL’s Potato poriyal version which I make it specially for my guests .Also check out my no onion no garlic Brahmin style potato curry !
Elephant Yam ( Also known as Elephant foot yam in English, Senai kizhangu in Tamil, Chena in Malayalam, Suran/ Jimikand in Hindi) is a tuberous vegetable which has lots of amazing health benefits. It helps to reduce bad cholesterol, reduces hypertension, good for piles, controls diabetes, balances hormones, rich in anti oxidants etc. I am a big fan of yam chops/ Senai kizhangu roast that is made in dosa tawa. I have tried so many recipes but nothing was like the one I had in a marriage feast. I will share that recipe once I get it perfect. Today’s recipe is a very simple South Indian style Yam fry/ Poriyal recipe for rice that is usually made in my house. I learnt this recipe from my MIL. Generally Yam creates an itchiness in the tongue after eating. To avoid this, my MIL adds tamarind while cooking yam. It helps to reduce the itchy feeling to some extent.Last month I made this yam fry as a side dish for Instant more kuzhambu. It was a nice combo and tasted good. Do try this easy senai kizhangu fry at home and share your feedback with me. I am planning to try more yam recipes like varuval, masiyal, kuzhambu , roast etc.Stay tuned ! Now lets see how to make Elephant Yam Fry recipe with step by step pictures !
Yam fry recipe - Senai Kizhangu poriyal
How to make Yam Fry - Senai kizhangu poriyal for rice
Tamarind extract – 1/4 cup ( Soak gooseberry size tamarind)
Turmeric powder - 1/4 tsp
To Temper
Cooking oil - 2 tbsp
Big onion - 1 no ( Sliced)
Curry leaves - few
Hing/asafetida - 2 pinches
Grated coconut - 1/ 4 cup
METHOD
Cut the yam into big slices. Peel its skin and discard the skin.Chop the yam into small cubes or thin 1 inch strips as I did. I chopped it like this after tasting this poriyal in a hotel.
Soak small gooseberry size tamarind and take extract using 1/4 cup water. In a pressure cooker base, take the chopped yam, turmeric powder, salt and 1/4 cup thin tamarind extract. Mix well and pressure cook in high flame for just 2 whistles. Over cooking makes the yam mushy. Adding more water while cooking also makes it mushy. So take care while cooking. You can also cook the yam in a kadai or bowl instead.
Open the cooker after the steam is released. Mix well and drain the excess water if any. Heat oil in a kadai, splutter mustard seeds, urad dal, cumin seeds and curry leaves. Saute onions till transparent.
Add the cooked yam pieces, sambar powder and mix well for few minutes. Mix well till raw smell goes off. Lastly garnish with grated coconut. Mix well and switch off the flame . Serve hot with sambar or more kuzhambu.Tastes yum !
Enjoy !
Note
For masala flavor, you can add 1/2 tsp of garam masala powder or fennel seeds powder along with sambar powder.
If you wish, you can use lemon juice after switching off the flame and skip tamarind. In that case, cook the yam pieces with plain water.
Yam cooks quickly.So pressure cook it only in high flame adding very less water for just 2 whistles else it will be mashed.
Easy, healthy Elephant Yam poriyal is ready to serve with rice !
Here is an interesting avarekalu palya recipe / avarekalu curry for rice. Every year during Avarekalu (Indian Hyacinth beans/Surti/Lilva beans in English, Mochai in Tamil) season, I would like to try some new and unique recipes with it. As I say in all my Karnataka recipes post, my 7 Kannadiga friends ( School moms group) are the biggest source and inspiration for me to try and share Karnataka recipes in Chitra’s Food Book. According to me, each and every recipe I learn from them is a Gem. I have already shared few avarekalu recipes like Hitikida Avarekalu gravy for Ragi mudde, Avarekalu methi pulao, Avarekalu sagu, Avarekalu Huli from my friends.
This year I learnt Avarekalu Dantina soppu palya ( Lilva beans/Surti – Amaranth Leaves curry in English, Mochai kottai -Thandu keerai poriyal in Tamil) from my friend Megha. As I had just a handful of leftover Avarekalu after Sankranti celebration, I wanted to use it effectively. So Megha suggested me to make avarekalu palya adding soppu so that the yield will be more and its a healthy option as well. She told they reserve the cooked soppu water to make bassaru recipe. But I used it to make Lauki gravy.
Soon I will learn Bassaru from my friends and share it here. I still have avarekalu akki roti and avarekalu uppittu recipes in my try list. I will try to share them at least by next year during this season. Now lets see how to make this healthy, Karnataka style avarekalu Soppu palya.
Wash and chop the soppu leaves( Keerai leaves) and set aside. In a cooker base, take the avarekalu ( Mochai/hyacinth beans) and put the chopped leaves. Add 1 cup of water to it and the required salt.
Pressure cook for one whistle in low flame. Drain the excess water in a bowl, use it for making gravies.
In a kadai, heat oil and temper mustard seeds, urad dal, cumin seeds and curry leaves.Add pinched red chillies, crushed garlic and finely chopped big onion. Saute till onion turns transparent.
Add the cooked soppu+avarekalu, mix well. Check for salt and mix well. Lastly add the grated coconut and mix well. Serve with rice !
Enjoy !
Note
Crushed garlic and chopped onion gives a nice flavor to this palya
You can skip onion & garlic if you want to make no onion no garlic version. In that case, add more grated coconut at the end.
You can use arave soppu/Arai keerai instead of Dantina soppu/Thandu keerai.
Try this healthy, Avarekalu soppu palya recipe for rice and enjoy !
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) fromKamala’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 !
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 !
. But amma makes spicy potato curry whereas I prepare a less spicy version. So adjust the quantity of chilli powder according to your taste. In most of our houses, potato curry makes it appearance once in a week at least for our kids sake as this would be the favorite side dish for many. In my house too, I make this potato poriyal mainly for Raksha’s lunch box as she loves to take it without any complaints and brings back empty lunch box in the evening
