Cauliflower Poriyal Recipe | South Indian Style Gobi Poriyal For Rice

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

Cuisine: Indian

Category: Poriyal

Serves: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cauliflower florets - 20 nos Water - to parboil cauliflower Salt - as needed Turmeric powder - 1/4 tsp To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/2 tsp Big onion - 1 no ( finely chopped) Ginger-garlic paste - 1/2 tsp Curry leaves - Few Tomato – 1 no 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 !

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Mango Pachadi Recipe – Manga Pachadi For Tamil New Year

Mango Pachadi / Manga pachadi in Tamil and Arisi paruppu Payasam/Rice moong dal payasam is a must & should neivedyam(Prashad) recipe for Tamil new year(Puthandu) in Tamil nadu. But people make it with their own variations. Some people make this sweet mango pachadi adding sugar. Some make it with ripe mango too. But we make it with raw mango adding jaggery, coconut paste and neem flower ( Veppam poo). 

This pachadi has to be prepared with 6 different taste ( sweet, sour, spicy, tangy, bitter, salt) to denote that all the emotions of a person has to be treated equally. Tamil Brahmins make it almost the same way but without coconut. Basically I am a big fan of raw mango recipes. This mangai pachadi is even more special as I make it only once in a year and that too on Tamil new year day. I love this combination of sweet and spicy taste more than Sendhil & Raksha. 

Today I have shared our style of making raw mango pachadi with step by step pictures and a video. I have also mentioned the points for variations. Do try it for this Tamil new year celebration and offer God ! Check out my Tamil new year lunch menu post for more neivedyam recipes we prepare on this day.

Mango Pachadi Recipe For Tamil New Year

South Indian Raw Mango sweet pachadi for Tamil new year

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw Mango - 1 no Grated jaggery - 1/3 to 1/2 cup ( Based on sourness of mango) Green chilli - 1 no ( finely chopped) Salt - 1/4 tsp Water - As needed ( I used 2 cups) Grated coconut - 1/4 cup ( Grind to paste) Neem flower - 1 tsp ( use only for Tamil new year) To Temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli - 1 no Curry leaves - Few Hing/Asafetida - a pinch (optional)

HOW TO MAKE MANGO PACHADI - METHOD

Wash and peel the skin of raw mango. Slice it roughly into big pieces. Set aside. In a mixie jar, take the grated coconut and add required water. Grind to smooth paste. Keep aside. In a kadai or deep bowl, add 2 cups of water and let it roll boil. Add the mango slices, finely chopped green chillies, salt and cover cook till it turns soft and cooked. ( If the mango is too sour, you may need to add more jaggery for this pachadi. To avoid this, drain the cooked water to remove sourness and then proceed if you wish) . My mango was not too sour. So I din’t drain the water. After the mango is cooked well and soft, mash it roughly with a ladle. Add the grated jaggery ( If the jaggery has impurities, melt it by adding 1/4 cup water and filter it. Add jaggery syrup to the cooked mango).Add little water to melt the jaggery if needed. Mix well and boil till jaggery melts and raw smell goes off. Now add the coconut paste, mix well till it becomes semi solid in consistency. Switch off the flame and remove the kadai. Heat a small kadai and dry roast the neem flower till it turns golden brown and crispy. Remove in a plate and crush it well. Heat oil in the same kadai and splutter mustard seeds, urad dal, red chill, hing and curry leaves.  Add the seasoning and crushed neem flower to the  mango pachadi. Mix well. Offer God and get his blessings ! Enjoy !

Note

Adjust the quantity of jaggery based on the sourness of raw mango. If the jaggery has impurities, melt  it by adding 1/4 cup water and filter it. Add jaggery syrup to the cooked mango. You may have to add more jaggery if the mango is too sour. To avoid this, drain the excess cooked water and then add jaggery. We add Neem flower only for Tamil new year otherwise it is not needed. If you don’t get fresh Neem flower, you can use dried ones. You can use yellow pumpkin or banana stem to make the same pachadi

Try this sweet mango pachadi for this new year and have a great celebration !

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Drumstick Masala – Murungakkai Masala Poriyal Recipe

Usually I make drumstick poricha kuzhambu or sambar( Murungakkai in Tamil, Mulakada in Telugu, Nuggekai in Kannada, Muringakka in Malayalam ) whenever I buy this vegetable. But this time I bought drumstick to try some different recipes with it. When I was browsing, I found this South Indian style drumstick masala curry recipe here. Basically I love fry/poriyal recipes made using whole garam masala. So I tried this recipe for our lunch yesterday along with brinjal kara kuzhambu without any second thought. It came out very well. We loved it a lot and got thumbs up from Sendhil. It was a good side dish for dal rice & curd rice. If you like, you can have it with chapathi too. Do try this masala for a change and share your feedback with me.Lets see how to prepare this yummy drumstick masala for rice.

Drumstick/Murungakkai masala recipe

Drumstick/Murungakkai masala recipe for rice

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Drumstick/Murungakkai - 1 no Big onion - 1 no ( chop finely) Garlic cloves - 4 nos (-do-) Tomato - 1 no (-do-) G&G paste - 1/4 tsp Red chilli powder - 1 tsp Dhania powder - 1 tsp Turmeric powder - 1/4 tsp Salt & water - as needed Sugar or jaggery – a pinch To saute Cooking oil - 1 tbsp Cinnamon - 1 inch piece Cloves - 2 nos Cumin seeds - 1/2 tsp Curry leaves - few To grind Grated coconut - 1/4 cup Fennel seeds - 1 tsp Water – as needed

METHOD

Wash & chop the drumstick into finger size pieces. Slit it half way till the center.Grind coconut, fennel seeds to a smooth paste adding required water.In a kadai, heat oil & saute cinnamon, cloves, cumin seeds. Add onions, curry leaves, g&g paste. Saute until its raw smell goes off. Now add the finely chopped tomato pieces and saute until mushy. Add the drumstick pieces now. Mix well. Add red chilli powder, dhania powder, turmeric powder and salt.Saute for a minute and add the required water. Cover & cook the drumstick till its done. After the drumstick is cooked well, add the ground coconut paste and saute until the masala thickens.Switch off the flame and serve hot with rice!! Enjoy !

Note

Adjust the quantity of red chilli powder & dhania powder as per your taste. If you like to have it as a gravy, add more water and adjust its consistency. I made it thick like a curry/poriyal.

Try this yummy drumstick masala for rice. It tastes yum !! I served it with Brinjal Kara kuzhambu : ))

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Pavakkai Fry | Pavakkai Poriyal With Coconut - Bitter Gourd Stir Fry Recipe

I learnt this Pavakkai poriyal recipe from my MIL. Recently when I went to Salem, she made this stir fry recipe using the bitter gourd that was grown in our backyard. It was very tasty with a very mild bitterness. I loved it a lot. 

I have shared so many bitter gourd recipes like bitter gourd biryani, crispy karela fry , pavakkai pitlai, Bitter gourd rasam and Andhra podi recipes so far. But its been my long time wish to post a Pavakkai poriyal with coconut / Bitter gourd fry recipe in my blog. I am happy that it happened today. 

It’s a very simple and easy Tamil nadu style one pot stir fry recipe that can be made directly in a pressure cooker. This pavakkai fry is a good side dish for sambar rice. Diabetic people, please skip the coconut and try this recipe. I am sure it will taste good. Lets see how to make this yummy, healthy pavakkai fry recipe for rice !

Bitter gourd fry/Pavakkai Poriyal

Bitter gourd fry/Pavakkai Poriyal - A good and healthy side dish for rice

Cuisine: South Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Bitter gourd - 2 nos Moong dal - 2 tbsp Tamarind – a big gooseberry size Jaggery – 2 tsp Sambar powder - 1.5-2 tsp Turmeric powder- 1/8 tsp Salt & water - as needed Cooking oil – 1 tbsp To season Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - few Asafetida/Hing - a big pinch Big onion - 1 no ( optional) Grated coconut - 1/4 cup

HOW TO MAKE PAVAKKAI PORIYAL - METHOD

Wash and chop the bitter gourd into small cubes as shown in the picture.soak tamarind in enough water and take the extract using 3/4 cup of water. Heat oil in a pressure cooker and saute the bittergourd pieces till its color changes to dark green. Add some salt for quick sauting. Add the tamarind extract, moong dal, sambar powder, turmeric powder, salt and jaggery to the cooker. Mix well and cook for 2 whistles in medium flame. Remove the lid after the steam is released and boil the excess water if any. Heat oil in a kadai and when it gets heated, splutter the mustard seeds, urad dal, big onions and curry leaves. Once the onions are sauteed, add the cooked bitter gourd mixture. Mix well. Check for taste and add salt, sambar powder if needed.  Once it becomes dry, add the grated coconut and mix well. Serve with sambar or rasam ! Tastes yum ! Enjoy !

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Manathakkali Keerai Kootu Recipe-Black Night Shade Recipes

Manathakkali Keerai kootu is a healthy side dish for rice.I think about manathakkali keerai(Black night shade in English) only when we get mouth ulcers and inflammations .It gives a good cure for liver & other stomach related problems.Apart from these,there are many more health benefits.So I treat this keerai as a medicine mostly.I usually make Manathakkali thanni saaru using fresh leaves and Vatha kuzhambu with dried berries.Its been my long time wish to try kootu recipe with it.But I was afraid of its bitter taste.My MIL told me to add more dal and coconut to suppress its bitterness.I followed the same and the kootu came out very well.This time I followed an easy method and cooked it directly in the pressure cooker just like paruppu keerai.Its taste was very close to hotel ones.Here I have used moong dal.You can replace it with toor dal or chana dal too.Friends,do try this easy,healthy kootu.It’s a good side dish for Vatral kulambu rice.Lets see how to make this South Indian style manathakkali kootu recipe.

Manathakkali keerai kootu recipe

Manathakkali keerai kootu recipe-Healthy,easy one pot keerai kootu recipe

Cuisine: Indian

Category: Side dish for rice

Yields: 3

Prep time: 15 Min

Cook time: 15 Min

Total time: 30Min

INGREDIENTS

1 cup = 200ml

Manathakkali keerai/Black night shade – 2 cups Mooong dal - 3 tbsp Salt & Water – as needed To Grind Grated coconut - 1/2 cup Rice flour - 1 tsp To Temper Cooking oil or coconut oil - 1.5 tbsp Mustard seeds -1 tsp Cumin seeds - 1/2 tsp Small onion - 15 nos or Big onion - 1 no Tomato – 1 no Turmeric powder – 1/8 tsp Sambar powder - 1.5 tsp

METHOD

Remove the leaves from stalk and wash it twice.Chop them roughly and set aside.Chop the onions,tomato.Keep aside. Grind the coconut and rice flour to a smooth paste.Set aside. Heat oil in a pressure cooker base and splutter mustard seeds,jeera.curry leaves. Add onions, tomato and saute till transparent & mushy.Add the moong dal,saute for a minute.Now add the chopped keerai and saute until they shrink. Add 1 cup of water,sambar powder,turmeric powder and required salt. Cook it for one whistle in very low flame. After the pressure is released,add the ground coconut paste and boil the kootu for 5 minutes.Add some water if it thickens.Lastly add the coconut oil and switch off the flame. Transfer the kootu to a bowl aned close with a lid.

Note

For variations u can cook the leaves &dal separately and mix them as given in my keerai kootu recipe. Replace manathakkali with arai keerai,mulai keerai or palak and proceed as given above.

Healthy,One pot Manathakkali Keerai kootu is ready to eat with Kara kuzhambu & rice !!

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Sweet Potato Curry|Sakkaravalli Kizhangu Poriyal Recipe

Sakkaravalli Kizhangu/Sweet potato in English is one of the most important vegetables every South Indian would buy during Pongal festival. Actually I should have made this post immediately after Pongal. But sorry, I am posting this recipe in sweet potato off season.

Actually I had scheduled to share Paneer tikka recipe today. But I couldn’t do it as I had an important personal work. Due to time constraint, I am posting this recipe which was lying in my drafts for months. This poriyal recipe is very easy to make as it has no grinding job. Bachelors and working women can make it easily during busy morning hours. I learnt recipe this from my MIL.

Usually we make sweet potato poriyal in two ways. One using freshly ground masala like this recipe. Another one is this easy version by just using sambar powder. The combination of sweet and spicy taste goes very well with Sambar and more kuzhambu sadam. So lets check how to make this yummy Indian sweet potato curry recipe using few ingredients. Check out my brahmin’s style easy potato curry recipe too !

Sweet potato cury recipe/Sakkaravalli kizhangu poriyal

Indian sweet potato curry/Sakkaravalli kizhangu poriyal recipe

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Sweet potato/Sakkaravalli kizhangu - 4 nos Big onion - 1 no ( finely chopped) Curry leaves - few Sambar powder - 3/4 tsp Turmeric powder - 1/8 tsp Salt & water - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/2 tsp Hing/asafetida - 2 pinches

HOW TO MAKE SWEET POTATO PORIYAL - METHOD

Wash and pressure cook the sweet potato for one whistle in low flame. Peel the skin and chop the cooked potatoes into cubes. Set aside. Heat oil in a pan and splutter mustard seeds,urad dal and jeera. Add big onions, curry leaves and hing. Saute till onion turns transparent. Now add the cooked potato cubes, turmeric powder, sambar powder and salt. Mix well and saute in medium flame. Let it roast well till raw smell of sambar powder emanates. Toss it once or twice in the middle. Garnish with coriander leaves if you wish. Serve with sambar rice.Enjoy !

Note

You can replace sweet potatoes with potato and make the same way. For variations, you can grind 1/4 cup of coconut + 1 big onions+ 1/2 tsp of jeera to a coarse paste and coat the cooked potatoes along with sambar powder. Then you can temper and roast it as mentioned above. You can also add few drops of lemon juice if desired.

Try this yummy sweet potato poriyal and enjoy with sambar sadam. 

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Vendakkai Poriyal/Okra Stir Fry Recipe-Lady’s Finger Recipes

This is a very simple n easy vendakkai poriyal recipe/Okra stir fry which many of u make in your kitchen regularly.I have been making this vendakkai poriyal for years but i wonder why i have not shared it here.Its an easy side dish recipe for bachelors and working women who has very less time to spend in the kitchen.Next to brinjal,vendakkai/Okra is my favourite vegetable.I love Vendakkai recipes a lot be it sambar,poriyal,fry,masala gravies and even thayir pachadi too.I love it to the core if its properly cooked,ie It should be cooked non-sticky & dry.As u all know,the biggest trouble we face while cooking lady’s finger is that sticky thread like thing(we say Nola nola/kola kolappu in tamil) that comes out from it.When i was new to cooking, I have tried several techniques like adding curd,lemon juice etc. But nothing worked for me. Finally I found by practice that the stickiness of lady’s finger would go off if we keep sauting in high flame continuously. Use a good non-stick pan too. Its a simple trick and it gives great result too.I love to have this poriyal with sambar and rasam sadam.Here I have served it with morkuzhambu and Yam chips.Some poeple used to have this curry as a side dish for chapati too! Soon i will try to share some North Indian style recipes with okra/Bhindi.Lets see how to make this yummy South Indian vendakkai poriyal recipe!
Check out my vendakkai sambar recipe here !

 

Vendakkai poriyal recipe

Easy okra stir fry recipe without tomato & tamarind

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Okra/Bhindi/Lady's finger/Vendakkai-25 nos Big onion - 1 no Sambar powder - 1.5 tsp ( use 1 tsp for less spice) OR Finely chopped green chillies-2 nos Curry leaves - few Sugar - 1/2 tsp ( to maintain the color) Grated coconut – 3 tbsp (optional) Lemon juice - 1/2 tsp (optional) Salt - as needed Water- very little To temper Cooking oil - 1.5 tbsp Mustard seeds - 1tsp Urad dal - 1 tsp Chana dal - 2 tsp Hing/Asafetida - a pinch

METHOD

Wash and pat the lady’s finger in a kitchen towel to dry it. Chop in into small roundels and set aside.Heat oil in a good non stick kadai and splutter mustard seeds,urad dal & chana dal.Add finely chopped onions and curry leaves.Saute till onions turns transparent. Now add the chopped lady’s finger pieces along with sambar powder,salt and sugar. Keep the flame medium and saute well.When it starts to become sticky to the pan,turn the flame to high and keep sauting till it becomes non-sticky and dry.Stay nearby and keep on mixing. If the kadai is smoking hot, reduce the flame to medium. Wipe the ladle in the kadai whenever needed because the masala might stick to it. After they become non-sticky,reduce the flame to low & sprinkle very little water say 1tbsp.Mix well and cover the kadai.Let it cook in low flame for few minutes.Stir it once in the middle. Check for taste and add more salt if needed.Once the lady’s finger is cooked till soft,add grated coconut,mix well & switch off the flame.Add lemon juice if needed.Mix well and serve with rice!

Note

For variations,u can use finely chopped green chillies instead of sambar powder. You can also add one finely chopped tomato pieces instead of lemon juice.But u should saute tomatoes till it turns mushy. For a good masala flavor,u can add finely chopped ginger& garlic or g&g paste.

Check out my vendakkai sambar recipe here !

Enjoy this easy vendakkai poriyal with sambar,rasam or more kuzhambu.Tastes yummy !

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