Chow Chow Palya / Chow Chow Poriyal Without Onion

This is a simple and yummy Karnataka style basic palya recipe with chow chow / Chayote. Its called as seeme badanekayi palya in Kannada. I have tasted this kind of palya in friends house, marriage function and restaurants. As I told, this is the basic Karnataka style poriyal without onion, garlic. People call it as Palya in Kannada. I have tried it with chow chow vegetable. You can use bottle gourd, radish, snake gourd and beans instead. It so easy to make and tastes great with rice. Its a no onion, no garlic recipe as well. Grated coconut and coriander leaves are the star ingredients for this recipe. So do not skip these two at any cost. Friends, do try this simple and easy Karnataka style chow chow palya. You will love it. Lets see how to make chow chow poriyal with step by step pictures.

Check out my another version of chayote curry, chow chow kootu, chow chow thogayal.

Chow chow palya / Chow chow poriyal recipe

Karnataka style chow chow palya/ Chayote curry, Chow chow poriyal for rice

Cuisine: South Indian

Category: Side dish

Serves: Serves

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Chayote / Chow chow / Seeme badanekayi - 2 Green chilli - 2 (slit) Cooking oil or coconut oil - 1 tbsp ( I used refined oil) 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 Grated coconut - 1/4 cup Chopped coriander leaves - to garnish Turmeric powder – 1/4 tsp (optional) Sugar – 1/2 tsp Salt - as needed Water - 1 tbsp

HOW TO MAKE CHOW CHOW PALYA

1. Wash and peel the skin of chow chow. Chop into small cubes and set aside.
2. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves.
3. Add chopped chow chow and saute for a minute till it shrinks a bit.
4. Add turmeric powder, salt and sugar. Mix well.
5. Add 1 tbsp water and pressure cook in high flame for 2 whistles.
6. Switch off the flame. Remove the whistle after the steam is released.
7. Boil and drain the excess water. Lastly add the grated coconut and coriander leaves.
8. Mix well and cook for a minute. Switch off the flame.
9. Serve with sambar, vatha kuzhambu and even with chapathi if you like !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of chow chow. Chop into small cubes. Slit green chilli and set aside. Heat oil in a pressure cooker base. Temper mustard seeds, urad dal, chana dal, cumin seeds, green chilli and curry leaves. Saute for few seconds. Add chopped chow chow and saute for few minutes. Add turmeric powder, sugar, salt and mix well. Chow chow leaves water while you saute. So do not add more water while pressure cooking. Add just 1 tbsp water. Mix well and pressure cook in high flame for 2 whistles. Switch off the flame. Remove the lid after the steam is released. There will be excess water. Do not mix it. Poriyal will become mushy. So boil the poriyal for few minutes in high flame and drain the excess water. Add grated coconut and finely chopped coriander leaves. Toss gently and switch off the flame. Serve with sambar, vatha kuzhambu, rasam and curd rice. You can serve with chapathi if you like. Enjoy !

Note

Adjust the quantity of green chilli as per your taste. Do not add more water while pressure cooking. Chow chow will become mushy and poriyal becomes kootu ; ))

Try this easy, chow chow poriyal recipe and enjoy !

Technorati Tags: chow chow poriyal,chow chow palya,chow chow recipes,Karnataka style palya,Karnataka palya recipe

Continue Reading...

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

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

Chitra Ganapathy

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.

Technorati Tags: mushroom pepper fry,mushroom pepper curry,kalan milagu poriyal,kalan milagu curry,kalan milagu poriyal recipe,muxhroom recipes,kalan recipes.,kalan milagu peratal,kalan milagu varuval,chettinad kalan fry

Continue Reading...

Peerkangai Poriyal Recipe - Ridge Gourd Stir Fry Recipe

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 have shared peerkangai thol thogayal recipe too. Please check the link below. Now lets see peerkangai poriyal with step by step pictures.

Do check out my other ridge gourd recipes below

Ridge gourd skin chutney

Ridge gourd kuzhambu

Ridge gourd poricha kootu

Ridge gourd subzi for roti

Ridge gourd dal

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: 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

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. Heat oil. Splutter mustard seeds, urad dal, cumin seeds, chana dal, curry leaves, hing. Saute onion till transparent.  Add ridge gourd pieces, salt, turmeric powder, sambar powder and sugar. Mix well and saute in low flame.  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. 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.

Technorati Tags: ridge gourd poriyal,peerkangai poriyal,ridge gourd stir fry,peerkangai poriyal recipe,ridge gourd poriyal recipe,ridge gourd recipes,peerkangai recipes

Continue Reading...

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 !

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

Chitra Ganapathy

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. 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). 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. Add grated coconut and switch off the flame. Mix well and serve with sambar rice. Enjoy !

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.

Technorati Tags: drumstick leaves poriyal,drumstick leaves poriyal recipe,murungaikeerai poriyal,murungai keerai poriyal recipe,drumstick leaves stir fry

Continue Reading...

Snake Gourd Poriyal With Chana Dal – Pudalangai Kadalai Paruppu Poriyal Recipe

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

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

Chitra Ganapathy

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. 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. 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. Lastly add the grated coconut and toss it gently. Switch off the flame. Serve with sambar rice and curd rice. 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 !

Technorati Tags: snake gourd poriyal,snake gourd poriyal recipe,snake gourd poriyal with chana dal,snake gourd recipes,pudalangai poriyal,pudalangai poriyal recipe,pudalangai poriyal with kadalai paruppu

Continue Reading...

Microwave Vendakkai Poriyal – Lady’s Finger Curry In Microwave

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 !

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

Chitra Ganapathy

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 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. 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. 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.

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 !

Technorati Tags: vendakkai poriyal,vendakki poriyal in microwave,microwave vendakkai poriyal,lady's finger poriyal in microwave,lady's finger fry in microwave,microwave recipes

Continue Reading...

Avarekalu Usli Recipe – Avarekalu Sundal 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 Usli / Avarekalu Sundal 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: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

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 Lemon juice - few drops 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. Sprinkle lemon juice. 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. 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. 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.

Technorati Tags: avarekalu usili,avarekalu usili recipe,avarekalu sundal,avarekalu sundal recipe,how to make avarekalu usili,avarekalu recipes.

Continue Reading...