Southekayi Palya – Cucumber Poriyal | Vellarikka Poriyal Recipe

Cucumber (Southekayi in Kannada, Vellarikai in Tamil, Vellarikka in Malayalam, Dosakaya in Telugu, Kheera in Hindi) is a super healthy vegetable that is usually consumed as a salad. We eat it as such or add in Kosmbari or green gram carrot salad. But this time, I tried a simple, Karnataka style palya / poriyal/ curry with cucumber. Generally people in Karnataka use Mangalore Cucumber also known as Sambar Cucumber for making side dishes. But I used the salad Cucumber today.

This Cucumber poriyal is a no onion no garlic recipe. Its so easy to make and its cooking time is very less because of its water content. Sendhil and Raksha couldn’t make out its cucumber curry. It was so tasty and flavorful. Friends, if you are bored of making salad with Cucumber, try this palya. You will love it.

Lets see how to make Karnataka style Southekayi palya recipe with step by step pictures.

Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe

Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe for rice

 

Cuisine: Karnataka

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Cucumber / Southekayi / Velarikkai - 2 Turmeric powder - 1/4 tsp Salt - as needed To Temper Coconut oil or cooking oil - 1 tbsp Mustard seeds - 1 /2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Curry leaves - few Red chilli - 1 or 2 Asafetida / hing - 2 pinches Grated coconut - 1/4 cup Coriander leaves - to garnish

HOW TO MAKE SOUTHEKAYI PALYA

1. Wash and peel the skin of Cucumber. Chop into small cubes.
2. Heat oil in a kadai. Splutter mustard seeds, Urad dal, Chana dal, curry leaves, red chilli and hing.
3. Add chopped Cucumber pieces, turmeric powder and salt. Mix well.
4. Cover and cook in medium flame till Cucumber becomes soft.
5. If there is water, boil for few minutes to drain.
6. Lastly add the grated coconut and coriander leaves. Mix well.
7. Serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Cucumber/ Southekayi. Trim the ends, chop into small cubes. Set aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves. Add the Cucumber pieces, turmeric powder and salt. Mix well and cover cook in low to medium flame till Cucumber turns soft. No need to add water because the water content in Cucumber is sufficient to cook. (If needed sprinkle little water) Stir the curry once or twice in the middle. Once its cooked, add grated coconut, chopped coriander leaves and mix well. Cook for a minute and switch off the flame.  Enjoy with rice !

Note

No need to add water for cooking this vegetable. If necessary, just sprinkle little water. Say few tbsp. For variations, you can add sambar powder instead of red chilli. If you wish, you can grind coconut, one green chilli, 1/2 tsp cumin seeds, 2 small onion coarsely and add to cucumber once its cooked. It gives a nice flavor to poriyal more like Kerala style thoran.

Easy, yummy Karnataka style Cucumber palya is ready to serve !

Technorati Tags: Southekayi palya,Cucumber palya,Vellarika poriyal,Vellarikka poriyal,Southekayi recipes,Southekayi palya recipe,Karnataka style Palya recipes

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Cabbage Carrot Poriyal – Muttaikose Carrot Poriyal With Coconut

Cabbage carrot poriyal (Muttaikose carrot poriyal) is one of the poriyal recipes I make at least once in a week. This tastes similar to Kerala style cabbage carrot thoran. Addition of coconut, cumin seeds, chilli, garlic and curry leaves makes the difference from regular cabbage carrot poriyal. We all loved this side dish for sambar and vatha kuzhambu rice.

For variations, you can skip the grinding part and saute all the spices. But its a simple version. Soon I will try to share that here. You can also add frozen peas along with carrot cabbage to make a tricolor poriyal. Today lets see how to make this yummy carrot cabbage poriyal for rice. If you like, you can mix this poriyal with rice adding ghee or sesame oil. It also tastes great. Do try this poriyal recipe and share your feedback with me.

Check out my other cabbage recipes below

Cabbage poriyal with moong dal

Cabbage thoran

Cabbage masala poriyal

Cabbage sambar

Cabbage vada

Bachelors style cabbage stir fry

Cabbage green peas biryani

Cabbage kootu

Cabbage kurma kuzhambu

Purple cabbage poriyal

Purple cabbage salad

Cabbage carrot poriyal recipe

Cabbage carrot poriyal recipe / Muttaikose carrot poriyal

 

Cuisine: Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Chopped cabbage - 2 cups Carrot - 2 (big sized) Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Curry leaves - few Red chilli - 1 Turmeric powder - 1/2 tsp Salt & water - as needed Coriander leaves - to garnish To grind Grated coconut - 1/4 cup Green chilli - 1 to 2 (I used 1) Cumin seeds - 1/2 tsp Garlic cloves - 4 Curry leaves - 5

HOW TO MAKE CABBAGE CARROT PORIYAL

1. Wash and peel carrot, chop finely. Wash and chop cabbage.
2. Grind all the ingredients given under “to grind” to a coarse paste.
3. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chlli and curry leaves.
4. Add the chopped cabbage and carrot. Saute for few minutes. Add salt, turmeric powder. Mix well.
5. Add little water and cover cook till the vegetables are cooked soft.
6. Add ground coconut paste and mix well. Cook in low flame for few minutes till raw smell goes off.
7. Switch off the flame and garnish with coriander leaves.
8. Serve with sambar, vatha kuzhambu and plain rice. 

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of carrot. Chop finely. Wash and chop cabbage finely. Set aside. Grind all the ingredients given under “to grind” to a coarse paste without adding water. Keep it aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves. Add the chopped cabbage and carrot. Saute for few minutes and add salt, turmeric powder, mix well for few minutes. Now add some water and cover cook in low flame till carrot and cabbage is cooked soft. Open the lid and mix gently. After all the water is absorbed, add the ground coconut paste. Mix in low flame till its raw smell goes off. Switch off the flame and garnish with finely chopped coriander leaves.   Add some lemon juice and add mix well. Serve hot with sambar, vatha kuzhambu and plain rice mixing with ghee or sesame oil. Enjoy !

Note

You can skip garlic while grinding. You can also add frozen green peas and make it colorful.

Try this easy, yummy cabbage carrot poriyal. You will love it.

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Padavalanga Thoran | Kerala Style Snake Gourd Thoran Recipe

Today’s recipe is an easy, yummy Kerala style snake gourd curry which is known as Padavalanga thoran in Malayalam. Basically I love Kerala thoran recipes. I used to make cabbage thoran at home regularly. This time I used Snake gourd for a change. It came out so well and flavorful. We all loved it. I am happy that I got a choice of thoran for my next Onam sadya menu. For variations, you can add payaru along with snake gourd. I also saw few recipes with eggs. 

Friends, do try this Kerala style Padavalanga thoran recipe. You will love it like us.

Check out my other KERALA RECIPES too. 

Kerala style Snake gourd curry / Padavalanga thoran recipe

Kerala style snake gourd curry / Padavalanga thoran recipe for rice

 

Cuisine: Kerala

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Snake gourd – 2 Toor dal or Chana dal – 2 tbsp ( I dint use it) Turmeric powder- 1/4 tsp Salt & water - as needed To grind Grated coconut – 1/2 cup Small onion - 2 Green chilli – 1 Cumin seeds – 1/2 tsp To Temper Cooking oil - 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Chana dal – 2 tsp Curry leaves – few Red chilli – 1

HOW TO MAKE PADAVALANGA THORAN

1. Wash and peel the skin of Snake gourd. Chop finely.
2. Grind coconut, green chilli, cumin seeds and onion coarsely.
3. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.
4. Add the chopped snake gourd and dal. Pressure cook toor dal or chana dal along with snake gourd.
5. Cook for 2 whistle in high flame. Remove and drain excess water.
6. Add ground coconut and mix gently.
7. Cook for few minutes and switch off the flame. Serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of snake gourd. Trim the edges. Remove the soft portion in the middle and chop finely. Grind coconut, green chilli, cumin seeds and onion coarsely without adding water. Set aside. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves. Add the chopped snake gourd, chana dal or toor dal , salt and mix well. Add little water and pressure cook in high flame for 2 whistles. Switch off the flame and release the pressure naturally. Open the cooker and boil till the excess water drains off. Add the ground coconut paste and mix gently. Cook for few minutes in low flame. Switch off the flame and serve hot with rice. Enjoy !

Note

You can skip the dal and cook snake gourd alone. Adding more coconut gives a nice flavor and taste. You can skip onion while grinding coconut.

Try this easy, yummy Kerala style Snake gourd curry / Padavalanga thoran recipe and enjoy !

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Sorakkai Poriyal / Bottle Gourd Curry recipe

Recently I started experimenting varieties of recipes with Sorakkai / Bottle gourd. Usually I make sorakkai sambar or sorakkai dosa at home. This time I wanted to try lauki paratha and lauki curry for rice. I learnt this easy and yummy Sorakkai verkadalai poriyal / bottle gourd poriyal with peanuts from my neighbor. Bottle gourd with peanut combo tastes so good with rice. You can make this poriyal in a kadai as bottle gourd cooks quickly. No need to use pressure cooker.

For variations, you can use grated coconut instead of roasted peanuts powder. Also you can use green chilli or sambar powder as per your taste. Friends, do try this easy and tasty sorakkai poriyal. You will love it.

Sorakkai Sambar

Sorakkai kootu

Sorakkai dosai

Sorakkai sweet kootu and paal kootu

Sorakkai poriyal recipe / Bottle gourd curry

Sorakkai poriyal recipe / Bottle gourd curry for rice

 

Cuisine: Tamil nadu

Category: side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bottle gourd / Sorakkai - 1 (finely chopped) Big onion - 1 (-do-) Green chilli or Sambar powder - 2 (slit) / 1 tsp Turmeric powder - 1/2 tsp Roasted peanuts - 1/4 cup Salt & water - as needed Grated coconut - 2 tbsp Coriander leaves – to garnish To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Curry leaves - few Hing / Asafetida - 1/4 tsp

HOW TO MAKE BOTTLE GOURD CURRY / SORAKKAI PORIYAL

1. Wash and peel the skin of bottle gourd. Chop finely.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves.
3. Add onion, green chilli, hing and saute till transparent. Add chopped bottle gourd.
4. Add required salt, turmeric powder and mix well. Cover cook till it becomes soft.
5. Roast peanuts and powder it. Add peanut powder , grated coconut once bottle gourd is cooked well.
6. Mix well and garnish with coriander leaves. Serve with rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of bottle gourd. Cut vertically and remove the sponge / soft part. Chop into small pieces and set aside. Roast peanuts till its skin crackle. Grind to a coarse powder. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves and hing. Add onion, green chilli and saute till transparent. Add the chopped bottle gourd pieces and saute for few minutes. Add turmeric powder, sambar powder and salt. You can add green chilli instead of sambar powder.  Mix well and add 1/4 cup of water. Cover cook till it becomes soft but looks firm in shape.  Lastly add the roasted peanut powder, grated coconut and mix well. Serve with plain rice, sambar and vatha kuzhambu rice. Enjoy !

Note

Bottle gourd cooks quickly. So cover cook in the kadai till its done. For variations, you can use either peanut powder or grated coconut.

Try this easy, simple and healthy bottle gourd poriyal. You will love it.

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Kovakkai Poriyal Recipe / Tindora Curry Without Coconut

 

I learnt this easy and simple Andhra style Kovakkai poriyal / Tindora curry without coconut from my School moms group friend Megha. I tried this poriyal at home after tasting it in her house. It was so good and easy to make too. But one thing you need to make this curry is patience. Yes, you need to chop the tindora into thin roundels and cover cook in low to medium flame for 15 to 20 minutes. For variations, you can add roasted peanut powder or grated coconut at the end. But I made it without coconut and peanut powder. Friends, do try this easy Kovakkai poriyal recipe for rice and enjoy ! You will love it like me.

 

Kovakkai poriyal recipe / Tindora curry recipe

Kovakkai poriyal recipe / Tindora curry recipe

 

Cuisine: Andhra

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Kovakkai / Tindora / Dondakaya - 2 cups (chopped) Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds – 1/2 tsp Big onion - 1 (finely chopped) Curry leaves - few Turmeric powder - 1/4 tsp Red chilli powder - 3/4 to 1 tsp Salt & water - as needed

HOW TO MAKE KOVAKKAI PORIYAL

1. Wash and chop kovakkai / tindora into round, thin pieces.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal.
3. Saute big onion, curry leaves. Add thinly sliced kovakkai, salt and turmeric powder.
4. Saute in medium flame till it shrinks in quantity. Cover cook in low flame till it turns soft.
5. Sprinkle a tbsp of water and cover cook if needed. Once its cooked, add red chilli powder.
6. Saute for few minutes and switch off the flame. Serve with rice and enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop Kovakkai into thin round slices. Chop onion finely. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal and cumin seeds. Saute onion and curry leaves till transparent. Add sliced kovakkai pieces, salt and turmeric powder. Mix well in medium flame till it shrinks in quantity. Lower the flame completely and cover the kadai with the lid. Allow the kovakkai pieces to cook in the heat for 10 to 15 minutes or till it becomes soft. Add red chilli powder and mix well to coat it. Let it cook for few minutes. Then switch off the flame and garnish with coriander leaves if you wish. Serve the poriyal with rice. Enjoy !

Note

Adjust the quantity of chilli powder as per your taste. You can also add little garam masala powder for more flavor. You can add roasted and powdered peanuts at the end. It gives a nice flavor and taste. You can also use grated coconut at the end.

Try this delicious Kovakkai poriyal for rice and enjoy !

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Senai Kizhangu Poriyal/ Yam Curry For Rice

Here is an yummy Kalyana veedu style Senai kizhangu poriyal / Marriage style Elephant yam curry for rice. I followed this recipe from a YouTube channel. It was similar to the ones we tasted in marriage functions in Tamil nadu. I was so happy that I tried this recipe.

 

In the original recipe, it was mentioned to deep fry the cooked yam pieces. But I skipped that step. Still it was tasting great with a nice flavor of fennel seeds and coconut masala. Friends, do try this easy and yummy senai kilangu poriyal for rice. You will love it like me.      

 

Senai kizhangu poriyal recipe / Elephant yam curry

Senai kizhangu poriyal recipe / Elephant yam for rice

 

Cuisine: Tamilnadu

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Senai kizhangu / Elephant yam - 2 cups Tamarind – Gooseberry size Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Fennel seeds - 1/2 tsp Curry leaves - few Big onion - 1 (finely chopped) Ginger garlic paste – 1/2 tsp Tomato - 1 (finely chopped) Red chilli powder - 1/2 to 1 tsp Dhania powder - 1/2 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt & water - as needed To grind Grated coconut - 1/4 cup Cinnamon - 1 inch Cloves - 1 Fennel seeds - 1/2 tsp

HOW TO MAKE SENAI KIZHANGU PORIYAL

1. Wash and slice the skin of yam and discard it. Chop into medium sized cubes.
2. Pressure cook yam in high flame for 2 whistles till soft but firm.
3. Open the cooker and drain the excess water if any. Deep fry Yam pieces in oil and set aside.
4. Grind the coconut, cloves, cinnamon and fennel seeds to a coarse paste without water.
5. Heat oil in a kadai. Splutter mustard seeds, fennel seeds, curry leaves.
6. Saute onion gg paste till raw smell vanish. Add tomato , saute till mushy. Add cooked yam and mix gently.
7. Add chilli powder, dhania powder, garam masala powder, turmeric powder, salt and ground coconut paste.
8. Mix well and combine. Cook for few minutes and garnish with coriander leaves.
9. Serve with rice, sambar, rasam and curd rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of yam and discard it. Chop into medium sized cubes. Chop onion, tomato finely and set aside. Grind coconut, fennel seeds, cinnamon, cloves coarsely without adding water. Set aside. Pressure cook yam adding required water, gooseberry sized tamarind and salt in high flame for 2 whistles. Discard the excess water and set aside. Heat some oil and deep fry the yam pieces in batches. Heat oil in a kadai and when it gets heated, splutter mustard seeds, fennel seeds and curry leaves. Saute onion, ginger garlic paste till raw smell goes off. Now add tomato and saute till mushy. Now add the cooked yam pieces and mix gently. Add red chilli powder, turmeric powder, dhania powder, garam masala powder, salt and water. Mix well. Now add the ground coconut masala and mix gently to coat it.  Cook in low flame for few minutes till you get nice masala smell. Switch off the flame and garnish with coriander leaves. Serve with sambar, rasam and curd rice. Enjoy !

Note

Actual recipe called for deep frying the pressure cooked yam pieces. But I skipped that step. Adjust the quantity of chilli powder as per your taste.

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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 !

Technorati Tags: Drumstick poriyal,murungaikai poriyal,drumstick poriyal recipe,murungai kai poriyal,murungaikai poriyal recipe

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