Drumstick Poriyal | Murungakkai poriyal recipe

Drumstick / Murungakkai is a super healthy vegetable packed with rich source of vitamins and minerals. It helps to boost immunity, develop strong bones and purifies the blood. Usually we make sambar, poricha kuzhambu and vathakuzhambu with drumstick. Long back I had tried and shared a drumstick masala recipe. After that, I never got a chance to try something different.

Today I tried my mom’s style drumstick poriyal / murungaikai poriyal for our lunch. It came out so well. We all loved it. You can make this poriyal directly in a pressure cooker. Friends, do try this easy, yummy drumstick poriyal for rice and enjoy.

Check out my drumstick masala recipe. 

Drumstick poriyal / murungaikai poriyal recipe

Drumstick poriyal / murungaikai poriyal recipe for rice

 

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Drumstick / Murungakkai - 3 Big onion - 1 Tomato - 2 Ginger garlic paste – 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Sambar powder - 1 tsp Salt & water - as needed Coriander leaves – 1/4 cup Grated coconut – 1/4 cup To temper Cooking oil - 1 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE MURUNGAKKAI PORIYAL

1. Wash and chop drumstick into finger length pieces. Finely chop onion, tomato.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves.
3. Saute onion till transparent. Add ginger garlic paste. Saute till raw smell goes off.
4. Add tomato and saute till it turns mushy. Add drumstick pieces, turmeric powder, red chilli powder, sambar powder and salt.
5. Mix well and add required water. Cover cook till drumstick is done.
6. Once all the water is absorbed, add grated coconut and mix well.
7. Serve with rice. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop drumstick into pointer finger length pieces. Finely chop onion and tomato. Set aside. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal and curry leaves. Saute onion till transparent. Add ginger garlic paste and saute till raw smell vanishes. Add tomato and saute till mushy. Add required salt to cook quickly. Now add the drumstick pieces. Saute for a minute. Add red chilli powder, sambar powder and turmeric powder. Mix well. Add required water and cover cook in low flame till drumstick is cooked soft inside. Take one, press the seed and pulp to see if its cooked properly. If cooked, boil the excess water and bring it to semi dry texture. Lastly add the grated coconut and mix gently without breaking the drumstick. Serve hot with rice. Enjoy !

Note

Adjust the quantity of chilli powder and sambar powder as per your taste. You can skip ginger garlic paste.

Try this easy, yummy Drumstick poriyal for lunch and enjoy !

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Cabbage Moong dal Poriyal / Muttaikose Pasi Paruppu Poriyal With Coconut

 

This cabbage moong dal poriyal / muttaikose pasi paruppu poriyal is our most favorite cabbage recipes. I make this poriyal at least once in a week. I learnt this cabbage poriyal recipe from my MIL. Earlier we used to cook cabbage adding moong dal separately in a closed vessel, temper it with onion, green chilli and garnish with grated coconut.

Recently my MIL started to make this poriyal in pressure cooker directly and taught me the same. Its so easy and can be made quickly under 10 minutes. Friends, do try this easy cabbage poriyal with moong dal and enjoy with sambar rice.

Cabbage moong dal poriyal recipe

Cabbage moong dal curry recipe / Muttaikose pasi paruppu poriyal for rice

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Cabbage - 2 cups (finely sliced) Moong dal – 2 tbsp Big onion - 1(finely chopped) Green chilli - 2 (slit) Ginger – 1/2 tsp (finely chopped) Grated coconut - 1/4 cup Coriander leaves - 2 tbsp (to garnish, optional) To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE CABBAGE MOONG DAL PORIYAL

1. Wash and shred cabbage. Chop onion, green chilli, ginger.
2. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
3. Add onion, green chilli, ginger and saute till transparent. Add cabbage, moong dal and salt. Mix well.
4. Add 1/2 cup of water and mix well. Pressure cook in high flame for 2 whistles.
5. Open the cooker after the steam is released. Boil excess water if there.
6. Lastly garnish with grated coconut and coriander leaves.
7. Serve with sambar rice !

METHOD - STEP BY STEP PICTURES

Wash and shred cabbage finely. Wash and chop onion, ginger, slit green chilli. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.  Saute onion, green chilli, ginger and curry leaves. Add cabbage, moong dal, salt and mix well. Add 1/2 cup of water and pressure cook in high flame for 2 whistles. Open the cooker after the steam is released.  Boil if there is any excess water. Garnish with grated coconut and coriander leaves. Mix well and serve with sambar rice. Enjoy !

Note

For variations, you can use chana dal instead of moong dal but soak chana dal for 2 hours in hot water for quick cooking. You can also use sambar powder instead of green chilli but taste, color and flavor will vary.

Try this easy and yummy cabbage poriyal recipe with moong dal. You will love it !

Technorati Tags: cabbage moong dal poriyal,cabbage moong dal curry,muttaikose pasi paruppu poriyal,cabbage poriyal,muttaikose poriyal,cabbage recipes,muttaikose recipes

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Broad Beans Poriyal Recipe | Avarakkai Poriyal

Broad beans poriyal / Avarakkai poriyal in Tamil is an easy, healthy broad beans recipe I make in my kitchen at least once in a week. Its a Tamilnadu style avarakkai poriyal recipe I learnt from my MIL. We make this poriyal without onion and garlic.  Its one of the easy avarakkai recipes that can be prepared in a pressure cooker directly. You can use pattai avarakkai / thick variety broad beans or sanna avarakkai / thin broad beans to make this poriyal. Both tastes good. I have used 1 carrot as I had less broad beans in hand. Its optional. In some hotels, they add carrot too. I have used moong dal in this recipe. You can either skip it or use chana dal instead. 

Friends, do try this easy Tamilnadu style avarakkai poriyal recipe directly in a pressure cooker. You will love it. For variations, you can add onion. Instead of grated coconut , you can use roasted peanut powder or even roasted flax seed powder. Its a healthy option too. Ok, lets see how to make broad beans poriyal with step by step pictures.

Check out my avarakkai poriyal with groundnut 

Broad beans poriyal / Avarakkai poriyal recipe

Broad beans poriyal / Avarakkai poriyal recipe for rice

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Broad beans - 25 / 2 to 3 cups Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - few Moong dal - 1 tbsp Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Sugar - 1/4 tsp (Helps to retain green color of broad beans) Salt - as needed Water - 1/2 cup Grated coconut - 1/4 cup (to garnish)

HOW TO MAKE BROAD BEANS PORIYAL

1. Wash and trim the edges of broad beans. Remove the fiber part.
2. Slice it thinly. Set aside. Heat oil in a pressure cooker.
3. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
4. Add broad beans, turmeric powder, sugar and salt. Mix well. Add sambar powder.
5. Mix well and add moong dal, water. Pressure cook in low flame for one whistle.
6. Remove the lid and boil the excess water if any. Lastly add grated coconut.
7. Serve with sambar, curd rice. 

METHOD - STEP BY STEP PICTURES

Wash and remove the fiber part by trimming the edges of broad beans. Slice it thinly. Set aside. ( I also used 1 chopped carrot as I had less broad beans). Carrot is optional though.  Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Add the chopped broad beans. Add turmeric powder, sugar and salt. Mix well. Add sambar powder and saute for a minute. Lastly add the moong dal and 1/2 cup of water. Mix well and cover the pressure cooker. Cook in very low flame for one whistle. Open the cooker after the steam is released. Mix well and boil excess water if any. Lastly add the grated coconut and cook for a minute. Serve with sambar rice, curd rice. Enjoy!

Note

For variations, you can add chana dal instead of moong dal. You can add red chilli powder instead of sambar powder but flavor varies. If you want to avoid coconut, you can add roasted groundnut powder or flax seeds powder.

Try this easy, yummy broad beans curry / avarakkai poriyal for rice and enjoy !

 

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Beans Mezhukkupuratti - Kerala Style Beans Stir Fry Recipe

Beans mezhukupuratti is one of the easy and yummy Kerala style side dish for rice. Its a stir fry recipe without coconut. I have tried many side dish recipes for every Onam sadya menu. But I love this one as the onion garlic masala adds a nice flavor and taste to this mezhukupuratti. I have been following this recipe for the past few years. I have also tried with red chilli ans chilli powder. Both comes out well. But mezhukkupuratti with chilli powder is my personal favorite. You can follow the same recipe and use raw banana, potato or long beans instead of green beans. Friends, do try this yummy Kerala style beans mezhukupuratti / beans stir fry recipe following the step by step pictures and share your feedback.

Check out my other Kerala recipes too.

Kerala style beans stir fry - Beans mezhukkupuratti

Kerala special stir fry for rice - Beans mezhukkupuratti recipe

Cuisine: Kerala

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

French Beans - 2 cups (cut into 1cm length) Salt and water - as needed To grind to coarse paste Small onions- 8  Garlic cloves – 5  Chilli powder or red chilli – 1 tsp or 2 Turmeric powder - 1/4 tsp To temper Coconut oil – 2 tbsp Mustard seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE BEANS MEZHUKUPURATTI

1. Wash and chop beans to 1 inch length. Cook till soft and firm. Set aside.
2. Grind onion, garlic, chilli powder and turmeric powder to a coarse paste without adding water.
3. Heat coconut oil in a kadai. Temper mustard seeds, curry leaves.
4. Add the ground masala and saute for few minutes. Add cooked beans and mix gently.
5. Cook till it raw smell vanish, beans look dry and shiny.
6. Switch off the flame and serve with rice.

METHOD - STEP BY STEP PICTURES

Wash and chop the beans to 1 inch length. Pressure cook in high flame for 2 whistles adding less water or cook in a pot till its soft but firm in shape. Drain the excess water and set aside. In the mean time, grind onion, garlic cloves , red chilli powder or red chilli to a coarse paste without adding water. Wipe the sides of  mixie and grind again till you make a coarse paste. Set aside. Heat coconut oil in a kadai. Splutter mustard seeds, urad dal and curry leaves. Add the ground masala, cooked beans and saute for few minutes. If its sticking to the pan and looks too dry, sprinkle few drops of oil or water. Add required salt, turmeric powder and mix well in low flame. Sprinkle little water if needed and cook till raw smell of onion garlic masala vanish. Saute till beans looks dry and shiny. It gives a nice smell too. Now switch off the flame. Rest for sometime and then serve with rice, sambar. Enjoy !

Note

For variations, you can use raw banana, potato, long beans and follow the same procedure. You can use red chilli powder or red chilli while grinding.

Easy, yummy Kerala style beans stir fry is ready to enjoy with rice.

 

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Cabbage Thoran - Kerala Style Cabbage Stir Fry Recipe

Kerala style cabbage stir fry / cabbage thoran with coconut is our family favorite side dish for rice. This sadya style cabbage thoran is a very easy recipe that is prepared with simple ingredients like coconut, cumin, ginger, small onion and green chilli ground to a coarse paste, mixed to the finely shredded cabbage and stir fried to cook it. It tastes so good and tastes much better than my regular cabbage poriyal. Even cabbage haters would love this  Kerala thoran recipe.

Usually cabbage thoran can be prepared without onion too. But some people use onion, carrot for variations. Some also make it without coconut. I will try to post that version too. Here is the most popular, Onam sadya style cabbage thoran recipe with step by step pictures.

Cabbage Thoran Recipe

Kerala Onam Sadya style cabbage thoran recipe / Cabbage stir fry for rice.

Cuisine: Kerala

Category: Onam recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Shredded or finely chopped cabbage - 3 cups (I used half of medium sized cabbage) Turmeric powder - 1/2 tsp Salt - as needed Water - Few tbsp ( optional, use only if needed) To Grind Grated coconut - 1 /2 cup Green chilli - 2 to 3 Small onion - 6 or big onion - 1 Cumin seeds - 1 tsp Ginger - 1 inch piece To Temper Coconut oil - 1.5 tbsp Mustard seeds - 1 tsp Urad dal - 2 tsp Red chilli - 1 Curry leaves - Few

HOW TO MAKE CABBAGE THORAN RECIPE

1. Wash and shred/ chop the cabbage finely or slice it thinly.
2. Grind coconut, green chilli, ginger and cumin seeds to a coarse paste without adding water.
3. Take the chopped cabbage, ground coconut paste, turmeric powder and salt. Mix well.
4. Heat coconut oil in a kadai. Splutter mustard seeds, urad dal, red chilli and curry leaves.
5. Add the cabbage mixture and saute in low to medium flame.
6. Cover and cook in low flame till cabbage turns soft. Remove and serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and remove the thick white, central part of cabbage. Shred / finely chop the cabbage or chop into thin slices by cutting in the corners.  Collect in a big plate or bowl. Grind coconut, green chilli, ginger and cumin seeds to a coarse paste without adding water. Add this coarse paste to the finely chopped cabbage, turmeric powder and required salt. Mix well and set aside. Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, red chilli and curry leaves. Add the cabbage mixture and saute in medium flame for few minutes. Cover it with a lid and cook in low flame till its soft and well cooked. (If necessary you can sprinkle little water and cover cook it).   Switch off the flame and serve with rice, sambar. Enjoy !

Note

For variations, you can crush onion, cumin seeds and green chilli and add to cabbage. In that case, you can add grated coconut at the end and mix it. You can also try sauting onion, green chilli and then add shredded cabbage to make this thoran. To make it more colorful, you can add some finely chopped carrot along with cabbage.

Try this easy, yummy Kerala style cabbage thoran recipe and share your feedback with me.

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Potato curry / potato roast can be prepared in many ways. This Tamilnadu brahmin style potato kara kari recipe without onion, garlic is one of the easiest method of making it. It tastes so good with sambar, rasam and curd rice. You can also serve it with lemon rice. This type of potato curry is usually served in weddings ( Kalyana veetu urulaikilangu poriyal)

 Kids would love this potato kara kari if you make it less spicy. If you have boiled potatoes in hand, you can make this kara kari under 10 minutes. No grinding and very less chopping works is needed for this recipe.

I have already shared a Tamil brahmin style urulaikilangu fry recipe in my blog. But this recipe is completely different from that version. I followed this potato kara kari recipe from Jeyashri’s blog and a YouTube video. This kara curry is served in traditional Tamil brahmin weddings( Kalyana veedu). Yesterday I prepared this curry for the first time with slight modifications. I used both besan flour and rice flour along with spice powders.

The smell and the texture of roasted potatoes coated with masala was so appealing and drool worthy. We all loved it. Friends, do try this Tamil nadu style potato roast i.e urulaikilangu kara kari for rice and enjoy !

Check out my another version of no onion, no garlic brahmin style potato fry too!

Also check out my MIL's style potato curry I make for my guests.

And my mom's style potato poriyal with onion, garlic.

Potato Kara Kari / Urulaikilangu kara curry recipe

Potato Kara Kari / Urulaikilangu kara curry recipe - Tamil brahmin style potato roast recipe for rice.

Cuisine: Tamilnadu

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

Boiled potato – 2 big Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal – 1 tsp Curry leaves - Few Red chilli powder - 1 tsp Turmeric powder – 1/4 tsp Hing / Asafetida - 1/4 tsp Salt – as needed Rice flour – 1.5 tsp Besan flour – 1.5 tsp

HOW TO MAKE POTATO KARA KARI

1. Wash and pressure cook potatoes in high flame for 2 to 3 whistles adding required water.
2. Peel the skin and chop into big cubes. Set aside.
3. Mix the spice powders, flours and salt. 
4. Heat oil and splutter mustard seeds, urad,chana dal and curry leaves.
5. Lower the flame completely. Add the mixed powders.
6. Mix quickly without burning. Add the potato cubes and mix well.
7. Cook in medium flame tossing at regular intervals till potatoes get roasted.
8. Switch off the flame. Serve with sambar, rasam or curd rice.

METHOD - STEP BY STEP PICTURES

Wash the potatoes. Cut into two pieces. Take in a pressure cooker and add sufficient water to cover the potato. Pressure cook in high flame for 2 to 3 whistles. Remember potato should not become too soft or mushy. It should be cooked but firm in shape. Open the cooker after the steam is released naturally. Take the potatoes and keep in cold water till it cools down. Peel the skin and cut into cubes as shown in the picture. You can also chop into small sized cubes if you like.  Mix the rice flour, besan flour, red chilli powder, turmeric powder and salt. Mix well. Heat oil in a kadai. Splutter mustard seeds, urad, chana dal and curry leaves. Lower the flame completely. Add the spice mix and mix quickly. Add the potato cubes immediately and mix to coat well. Keep the flame medium and toss the potato gently. Keep tossing and cooking in medium flame till potato is roasted well with a nice golden color on top. Besan and rice flour coating turns crispy. If the curry sticks to the bottom of kadai, scrape it and add to the curry. It tastes so good. I used non-stick kadai, so mine was not sticking to the pan.   Switch off the flame. Serve hot with sambar, rasam and curd rice.  Enjoy !!

Note

Adjust the quantity of chilli powder as per your taste. For variations, you can add besan flour and rice flour at the end, roast till crispy and golden. Make sure you don't burn the spice powders while adding to the hot oil. Keep the flame completely low and add it. Immediately add the potato cubes to avoid burning.

Easy yummy potato kara kari is ready to enjoy with rice !

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Arbi Roast – Seppankizhangu / Cheppankizhangu Roast Recipe

I love arbi roast and make this recipe in my kitchen very often. But somehow I haven’t shared this easy, yummy recipe in my blog. So I thought of sharing this recipe for people who look for easy poriyal recipes to cook in a jiffy during busy morning hours. This arbi fry, we call it as seppankizhangu / cheppankizhangu roast in Tamil tastes great with sambar rice, rasam rice and curd rice. Its my family favorite. 

More than us, Raksha loves it very much as it has a crispy exterior and soft interior just like potato roast. For variations, you can use small sized baby potatoes instead of arbi (colocasia, taro root in English). Friends, do try this yummy arbi roast and enjoy with rice.

Arbi roast recipe - Seppankizhangu roast - Taro root fry

Arbi roast recipe - Seppankizhangu roast for rice

Cuisine: Tamil nadu

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Arbi / colocasia / Seppankizhangu - 6 Red chilli powder - 1 tsp Coriander powder – 1.5 tsp Turmeric powder - 1/4 tsp Garam masala powder – 1/2 tsp (optional) Crushed fennel seeds – 1/2 tsp (optional) Asafetida / Hing – 2 pinches Rice flour - 2 tbsp Corn flour - 1 tbsp Cooking oil – 2 tsp Salt - as needed Water - to sprinkle To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/4 tsp Curry leaves - Few

HOW TO MAKE ARBI ROAST

1. Wash the arbi and pressure cook for 1 whistle in low flame.
2. Remove the skin and chop into thick roundels.
3. In a plate, take the spice powders, salt and flours.
4. Mix gently. Add arbi, cooking oil and coat well. Heat oil and temper the ingredients.
5. Arrange the arbi and cook in medium flame till golden on both sides.
6. Cook till crispy. Remove and serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and clean the arbi /colocasia. In a pressure cooker, take the arbi and add sufficient water. Pressure cook in low flame for 1 whistle. Make sure arbi is cooked retaining its shape. It should not become mushy. Open the cooker after the steam is released. Keep in cold water and peel the skin. Chop into thick roundels. Set aside. In a wide plate, add in red chilli powder, coriander powder, turmeric powder, salt, rice flour, corn flour. You can add garam masala powder and crushed fennel seeds optionally. Add arbi and 2 tsp of oil. Mix everything to coat the arbi with masala. Add very little water only if needed. Make sure you don’t break the arbi. Handle it gently. Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Arrange the masala coated arbi in the kadai. Cook in medium flame till the bottom turns golden. Flip and cook the other side till golden brown. It will turn slightly crispy too. Please adjust the flame to medium or high as per the need. Once its golden on both the sides, remove it from the flame. Serve hot with rice and sambar / rasam. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. You can use yam or baby potato instead of arbi.

Try this easy, yummy arbi fry for rice and enjoy !

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