Showing posts with label RICE ACCOMPANIMENTS. Show all posts

December 10, 2014

Kothavarangai poriyal/Cluster Beans Curry recipe

Cluster beans curry / Kothavarangai poriyal is an easy poriyal recipe that can be made under 15 minutes. As it has no grinding job, bachelors can also try this recipe. Cluster beans poriyal can be made with or without onion. It tastes good in either ways. It goes well with more kuzhambu & sambar sadam. My Father-in-law is fond of cluster beans sambar. So he used to buy kothavarangai/cluster beans very often. My MIL used to make kothavarangai sambar and poriyal with it. This is my MIL's style recipe. Ok, Lets see how to make this easy kothavarangai poriyal recipe for rice.

Kothavarangai poriyal/Cluster beans curry recipe

Kothavarangai poriyal/Cluster beans curry recipe-Tastes the best with More kuzhambu and sambar !

Cuisine: Indian

Category: Side dishes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Cluster beans/kothavarangai – 1 cup ( finely chopped)
Sambar powder - 1 tsp
Yellow moong dal - 1 tbsp
Big onion - 1 no
Sugar – 1/2 tsp
Grated coconut – 1/4 cup
Tamarind – a big pinch
Salt & water - as needed

To temper

Cooking oil - 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal - 1 tsp
Cumin seeds/Jeera – 1 tsp
Curry leaves - few

METHOD

Wash the cluster beans.Discard the head and tail portions and chop it finely. In a kadai,heat 1/2 tbsp of oil and saute the cluster beans for a minute.Then transfer this to a pressure cooker base and add yellow moong dal,tamarind,sambar powder,salt and little water( I kept in a small tiffin box and cooked it along with dal in pressure cooker).

Pressure cook in high flame for 2-3 whistles.Tamarind will be cooked well and mashed with vegetable.Open the cooker and drain excess water if any ( if u don’t want to discard the excess water,let it be with cluster beans). Heat a kadai with oil and temper mustard seeds,urad dal and cumin seeds.Add onions and saute till transparent.

Now add the cooked cluster beans( if adding with excess water,allow it to boil well and drain) and boil well for minute.After the poriyal becomes dry,add sugar and mix well.Lastly add grated coconut,mix well and switch off the flame.Serve with rice,gravy/kuzhambu and papad !

Enjoy !

Note

Adding onions is optional here.If we make this poriyal on no moon day/Ammavaasai,we make it without onions.It tastes good in either ways !
Adding little tamarind helps to overcome the mild bitterness of cluster beans.

Try this yummy kothavarangai poriyal and serve with rice n gravy !I served it with broad beans sambar Smile

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December 8, 2014

Vazhakkai Poriyal Recipe/Raw Banana Curry(With Fresh Masala)

Usually we make vazhakkai poriyal for keerai sambar using this way. But recently my MIL made vazhakkai curry aka poriyal using freshly ground spices. We prepared this as a side dish for mor kuzhambu & Pulisaaru(Vendhaya rasam). It was awesome. Basically I love any poriyal if its made with freshly ground masalas like my baby potato curry and ennai kathrikai poriyal. So I was very happy when my MIL made this for me.

Friends, try this raw banana curry if you are looking for a change from your usual poriyal recipe. U will love it. U can also try this without Onions & garlic but these ingredients render a special flavor to this curry. Check out my vazhakkai podimas and vazhakkai curry recipes here. Lets see how to make this yummy vazhakkai poriyal recipe for rice.

Check out my Andhra style raw banana curry, Chettinad vazhakkai poriyal and raw banana roast .

Vazhakkai poriyal/Raw banana curry recipe

Vazhakkai poriyal/Raw banana curry recipe using freshly ground spices - Tastes the best with More kuzhambu and rasam !

Cuisine: Indian

Category: Side dishes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Raw banana/Vazhakkai - 2 nos ( small)
Turmeric powder - 1/4 tsp
Salt & water - as needed

To grind

Grated coconut - 3 tbsp
Dhania/Coriander seeds - 1.5 tbsp
Jeera - 1 tsp
Red chillies - 2 nos (I used very spicy chillies.Use 4 nos for normal chillies)
Big onion - 1 no
Garlic cloves - 2 nos (optional)
Tamarind - a small piece (1 seed)

To temper

Coconut oil - 1.5 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - few

METHOD

Wash and peel the skin of raw banana.Chop into thin roundels and immerse in water till use.
Grind all the ingredients given under “to grind” except onion,jeera and garlic coarsely adding little water.Lastly add chopped onion,jeera and garlic and grind it to a paste.

In a wide plate or bowl,take the raw banana pieces,turmeric powder,ground paste and salt.Mix well.

Heat oil in a kadai and temper all the ingredients given above.Put the masala coated raw banana pieces and saute in low flame for few minutes.Add little water (say 1/2 cup) and cover cook till banana pieces are done.Do not over cook the pieces.After it is cooked well,remove the lid and saute the mixture in high flame for few minutes till the mixture becomes dry and turns golden brown.

Serve with rice,gravy/kuzhambu and papad !

Enjoy !

Note

While cooking raw banana,keep checking once or twice in the middle and add water if needed
Increase the quantity of chillies for more spicy taste.
Use Byadgi chilli for nice color.In that case,add more chillies to get spicy taste.
Addition of tamarind helps to remove the slight bitterness from Raw banana.But its optional.
You can also replace vazhakkai by potato,pumpkin and brinjal.
It tastes the best with rasam rice and mor kuzhambu.

Enjoy this flavorful,spicy vazhakkai curry with rice & gravy ! Tastes yumm!!

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November 24, 2014

Beetroot Kootu Recipe-Side dish For Rice

I am planning to share this recipe for long time but i was not able to do it.This is one kootu recipe i make very often next to keerai kootu & mixed vegetable kootu.This is our family favourite recipe too.As Sendhil has fatty liver problem,i try to include beetroot in my cooking at least twice or thrice in a week.I make this kootu or one of these poriyals( my mom’s version & easy version).Even Raksha loves these recipes lot.Today she told me to prepare More kuzhambu & beetroot kootu for her lunch.So i made it along with Pirandai thogayal for our lunch.My MIL has the practice of mixing side dishes with rice adding a drop of ghee or gingely oil to make her Son & daughter eat vegetables Winking

.So i too mixed this kootu with plain rice adding a tsp of ghee & packed for Sendhil’s lunch box.But Raksha loves to have this kootu as a side dish for more kuzhambu sadam like me Tongue

.It tastes great in either ways ! Here i have used moong dal following my MIL.You can also replace it with chana dal like in hotels.Do try it.Its a very simple and delicious kootu recipe with a mild sweetness of beets !

Beetroot kootu recipe

Beetroot kootu recipe with moong dal

Cuisine: Indian

Category: Side dishes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

To pressure cook

Beetroot - 1 no ( very big) or 2 nos ( if medium sized)
Moong dal - 1.5 tbsp
Salt & water - as needed

To grind

Grated coconut - 1/4 cup
Green chillies - 2-3 nos
Small onions - 3 nos
Cumin seeds/Jeera - 1/2 tsp
Rice flour - 1/2 tsp

To temper

Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few

METHOD

Wash and peel the skin of beetroot and chop into small cubes.In a pressure cooker base,take the moong dal,chopped beetroot,salt & water.Mix well and pressure cook for one whistle in low flame.( I cooked it along with rice in cooker by keeping beetroot in a small bowl to save time).
Grind all the ingredients given under” to grind” to a smooth paste adding enough water.

Add this paste to the cooked beetroot and boil the mixture in a kadai till its raw smell goes off completely.Add some water if u find the kootu is very thick.

Lastly heat a small kadai and temper all the ingredients given under “to temper”.Add to the kootu and mix well.

Enjoy !

Note

You can replace moong dal with chana dal but u should soak the chana dal for 30 minutes before cooking.
Add more chillies if u want the kootu to be spicy.We like mildly spiced kootu.So i add only 2 chillies.
Adding coconut oil gives a nice flavor to this kootu.So don’t skip it.

Enjoy this healthy,colorful beetroot kootu with rice and any gravy !

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November 19, 2014

VAZHAIPOO PORIYAL RECIPE-BANANA FLOWER CURRY/STIR FRY

Vazhaipoo poriyal has become one of our favourite vazhaipoo recipes. It is very easy to make when compared with vazhaipoo usili and super tasty without onion. I learnt this recipe from my MIL. Nowadays I am making this very often in my kitchen next to vazhipoo vadai & vazhaipoo kuzhambu.Check out my post on “How to clean vazhaipoo/Banana flower with stepwise pictures” to know how to clean, chop and store it in advance to make your morning job hassle-free.

Lets see how to make this healthy valaipoo poriyal/Banana flower curry recipe at home easily. It tastes the best with sambar sadam and paruppu rasam !

Vazhaipoo poriyal/Banana flower curry recipe

Easy n delicious vazhaipoo poriyal recipe - Tasty side dish for sambar rice !

Cuisine: Indian

Category: Curries

Serves: 4

Prep time: 15 Minutes

Cook time: 15 Minutes

Total time: 30 Minutes

INGREDIENTS

Chopped banana flower - 2 cups
Moong dal - 2 tbsp
Turmeric powder - 1/2 tsp
Sambar powder - 1 tsp
Salt - as needed

To temper

Cooking oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Grated coconut - 1/4 cup
Sugar - 1/8 tsp

HOW TO MAKE VAZHAIPOO PORIYAL - METHOD

In a wide bowl,take the chopped banana flower, moong dal, salt, turmeric powder and sambar powder. Mix well using your hands and set aside for 15 minutes.It will leave little water.

In a kadai,heat oil and temper mustard,urad dal and curry leaves. After the dal turns golden brown, add the vazhaipoo mixture and mix well. Keep the flame low and cover cook for sometime.You don’t need to add water because the water in banana flower itself is sufficient. Keep the flame low and cook it with a lid for 10-15 minutes. Toss it once or twice in the middle.

After the banana flower is completely cooked, add the grated coconut, mix well for a minute. Remove and serve. You can add few drops of lemon juice if you want tanginess. We don’t do it usually.

Enjoy !

Note

Cleaning and chopping banana flower takes more time. So make it the previous day,keep the chopped flowers immersed in buttermilk and use it next day. Squeeze the buttermilk completely and then proceed as mentioned above.

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I served this vazhaipoo poriyal recipe with rice,paruppu rasam and papad. It was lovely !

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November 9, 2014

15 CHUTNEY RECIPES FOR RICE - THOGAYAL RECIPES - THUVAIYAL VARIETIES

In this collection you can find thogayal recipes /chutney recipes for rice like Paruppu thogayal, Coriander leaves thogayal/Kothamalli thuvaiyal,pudina thogayal/Mint thogayal, Poondu thuvaiyal/Garlic thogayal, curry leaves thogayal/Karuvepilai thuvaiyal, Thengai thogayal/Coconut thuvaiyal, Pirandai thogayal, Karisilankanni thogayal, chow chow thogayal, radish thogayal & banana stem thogayal recipes for rice pepared by Tamil people.

Thogayals/ Thuvaiyals are very popular among South Indians especially for Tamil people. Some people like to mix with plain rice and eat and some loves to have it as a side dish for curd rice & sambar rice. In my family, everybody loves thogayal a lot. Everyday our lunch menu starts with a thogayal recipe. I came to know about varieties of thogayal recipes only after my marriage. Before marriage, my mom used to make thengai thogayal to mix with plain rice & pottukadalai thogayal as side dish for lemon rice and that too she makes it very rarely in weekends.

But after marriage, when I tasted few thogayal recipes prepared by my MIL,it was very new and tasted delicious for me. My MIL makes all the thogayals perfectly with well balanced taste. The ratio of tamarind,salt and chillies are very important to make a perfect thogayal otherwise it will taste spicy or tangy. So whenever my MIL visits me, I tell her to make varieties of thogayal recipes like paruppu thogayal, peerkangai/ridge gourd thogayal,coriander thogayal,pudina thogayal, Poondu thuvaiyal, curry leaves thogayal and many more. I refrigerate them in an air tight box and enjoy it for more than a week.

As Sendhil loves thogayal sadam a lot, I pack it for his lunch box too along with some stir fry/poriyal recipes. If I have few thogayals in hand, it is a big support for me as it makes the lunch box job much easier. In my blog, I have posted nearly 12 thogayal recipes for rice so far. It includes some healthy thogayal recipes like pirandai thogayal, Karisilankanni keerai thogayal as well. I wanted to have a collection of them in one post for my easy reference and for people who look for varieties of thogayal recipes for their daily lunch. I am yet to post few more like inji thogayal/ginger thogayal & peerkangai thogayal. I will share them in near future and add it here.

Most of the recipes are without coconut. So you can grind, saute in oil and store them in refrigerator for more than a week too. I hope these thogayals would be very handy and useful for bachelors & working women who wants quick lunch or dinner. Do try these thogayal varieties for your lunch & lunch box. It tastes yummy. Do leave your feedback if you try any of these. I would be more happy. Thanks for visiting this page.