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Showing posts with label SIDE DISH FOR RICE. Show all posts
Showing posts with label SIDE DISH FOR RICE. Show all posts

June 17, 2019

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


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



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.



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    June 11, 2019

    Peerkangai Poriyal Recipe - Ridge Gourd Stir Fry Recipe

    peerkangai poriyal
    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 will try to share the recipe in near future. Ok, lets see how to make this yummy, easy peerkangai poriyal with step by step pictures.

    Do check out my other ridge gourd recipes below

    Ridge gourd kuzhambu

    Ridge gourd poricha kootu

    Ridge gourd subzi for roti

    Ridge gourd dal
    Ridge gourd poriyal


    Ridge gourd stir fry

    Ridge gourd poriyal / peerkangai poriyal recipe


    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: Serves 2
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes



    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.
    • Peerkangai poriyal
    • Heat oil. Splutter mustard seeds, urad dal, cumin seeds, chana dal, curry leaves, hing. Saute onion till transparent. 
    • Peerkangai poriyal
    • Add ridge gourd pieces, salt, turmeric powder, sambar powder and sugar. Mix well and saute in low flame. 
    • Peerkangai poriyal
    • 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.
    • Peerkangai poriyal
    • 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.
    Peerkangai poriyal
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    June 3, 2019

    Drumstick Leaves Poriyal / Murungai Keerai Poriyal Recipe

    drumstick leaves poriyal
    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 !

    murungai keerai poriyal


    Drumstick leaves poriyal / Murungai keerai poriyal recipe


    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



    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.
    • drumstick leaves poriyal
    • 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).
    • drumstick leaves poriyal
    • 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.
    drumstick leaves poriyal

  • Add grated coconut and switch off the flame. Mix well and serve with sambar rice.

  • Enjoy !
    drumstick leaves poriyal

    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.
    drumstick leaves poriyal recipe

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    April 29, 2019

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

    snake gourd poriyal with chana dal
    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

    Snake gourd poriyal with chana dal


    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



    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.
    • snake gourd poriyal
    • 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.
    • snake gourd poriyal
    • 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.
    • snake gourd poriyal
    • Lastly add the grated coconut and toss it gently. Switch off the flame. Serve with sambar rice and curd rice.
    • snake gourd poriyal
      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 !
    snake gourd poriyal
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    March 22, 2019

    Vendakkai Kara Kuzhambu Recipe – Lady’s Finger Kulambu For Rice

    Vendakkai kara kulambu
     Usually we make vendakkai puli kulambu for rice without coconut. Its my MIL’s recipe. Recently I tried this vendakkai kara kuzhambu with coconut just for a change. It came out so good and flavorful with all the masala. I followed Madras samayal Youtube channel’s recipe and modified slightly as per my taste. I added more lady’s finger and had it as side dish without making any. If you want to make any side dish, you can try keerai kootu, chow chow kootu or cabbage kootu.  Ok friends, lets see how to make vendakkai kara kuzhambu with coconut, fennel seeds masala with step by step pictures.
    Lady's finger kara kulambu

    Vendakkai kara kuzhambu / Lady's finger kara kulambu


    Vendakkai kara kuzhambu / Lady's finger kara kulambu

    Vendakkai kara kuzhambu / Lady's finger kara kulambu for rice



    Cuisine: Tamil nadu
    Category: Kuzhambu
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup - 250ml
    • Lady's finger / Vendakkai - 12 to 15 nos.
    • Small onion or big onion - 10 / 1
    • Ripe tomato - 1
    • Tamarind - small lemon size
    • Sambar powder or kuzhambu milagai thool - 1 to 1.5 tbsp
    • Turmeric powder - 1/4 tsp
    • Salt & water - as needed
    To temper and saute
    • Sesame oil / Gingely oil - 2 tbsp
    • Mustard seeds - 1/ 2 tsp
    • Methi seeds / Fenugreek seeds - 1/4 tsp
    • Cumin seeds - 1/4 tsp
    • Curry leaves - Few
    To Grind
    • Grated coconut - 2 tbsp
    • Small onion / Big onion - 2 / 1/4th
    • Garlic cloves - 2
    • Fennel seeds or cumin seeds - 1/2 tsp
    HOW TO MAKE VENDAKKAI KARA KUZHAMBU
    1. Wash and chop lady’s finger into 2 inch cubes, chop onion, tomato. Soak tamarind in water. Take the extract.
    2. Grind coconut and other ingredients to a smooth paste. Keep it aside.
    3. Heat oil in a kadai. Splutter mustard, cumin, methi seeds and curry leaves.
    4. Saute chopped vendakkai till its half cooked. Then add onion, tomato and saute till tomato becomes mushy.
    5. Now add sambar powder, turmeric powder, salt and saute in medium flame without burning.
    6. Add tamarind extract. Boil till lady’s finger is cooked well.
    7. Lastly add coconut paste, boil and simmer for few minutes till oil separates.
    8. Remove and serve hot with rice.
    VENDAKKAI KARA KUZHAMBU - STEP BY STEP PICTURES
    • Wash and chop lady’s finger / vendakkai into 2 inch cylinder shape.  Wash and chop onion, tomato into small pieces.

    • Heat gingely oil in a kadai. Splutter mustard seeds, cumin seeds, methi seeds and curry leaves. Saute chopped vendakkai till its half cooked.
    • vendakkai kara kuzhambu
    • Add chopped onion, tomato and saute till tomato becomes mushy. Add turmeric powder, sambar powder / Kuzhambu milagai thool, salt. Saute well for a minute.
      • vendakkai kara kuzhambu  
        vendakkai kara kuzhambu
    • Add 1 cup of tamarind extract and cover cook in low flame till lady’s finger is cooked well. 

    • Grind coconut mixture to a smooth paste. Add the paste to the kuzhambu, add required water and boil the gravy in medium flame till raw smell vanishes.
    • vendakkai kara kuzhambu
    • Simmer the kuzhambu till oil starts to float in the sides. Switch off the flame and serve with plain rice. Add a few drops of gingely oil or ghee while serving. It gives a nice taste.

    • Enjoy !

    Note

    • You can use brinjal instead of lady’s finger.
    • For variations, you can use cumin seeds instead of fennel seeds.
    • You can use any brand sambar powder or kuzhambu milagai thool. I used my homemade sambar powder.
    vendakkai kara kuzhambu
    Try this easy, yummy vendakkai kara kuzhambu and enjoy with plain rice !
    vendakkai kara kulambu recipe

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    March 16, 2019

    Ellu Podi For Rice – White Sesame Seeds Powder - Til Powder Recipe

    Ellu podi for rice
    This is a simple ellu podi recipe that tastes great with plain rice, idli, dosa. I learnt this sesame seeds powder recipe / til powder from my MIL. It needs just 2 ingredients. Usually we make ellu sadam for festivals like Aadi 18, Kaanum pongal. But that is a different recipe using black sesame seeds, urad dal and coconut. Please check it HERE. Recently when my MIL visited my house, I told her to prepare 5 podi varieties for rice and took videos. She prepared coconut podi, paruppu podi, sundakkai podi, paruppu podi and ellu podi. I will share the recipes one by one in my space. To begin with here is an easy ellu podi for rice. I used white sesame seeds in this recipe. You can also use black sesame seeds. This podi stays good for more than 10 days if you store properly with clean handling. Friends, do try this yummy ellu podi recipe for rice and enjoy.

    Do check out my Ellu kozhukattai recipe for Ganesh chaturthi, Sesame seeds gun powder / ellu podi for idli, dosa and Tirunelveli style ellu thogayal for urad dal rice.

    sesame seed powder


    Ellu podi for rice


    Ellu podi for rice

    Ellu podi / white sesame seeds powder recipe for rice, idli, dosa



    Cuisine: Tamil nadu
    Category: Side dish
    Serves: 1/3 cup
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes



    INGREDIENTS
    1 cup - 250ml
    • White sesame seeds / Vellai ellu - 1/2 cup
    • Red chilli - 3 to 4 (adjust )
    • Salt - as needed
    HOW TO MAKE ELLU PODI
    1. Heat a kadai and dry roast the sesame seeds and red chilli till seeds splutter.
    2. Remove in a plate and cool down.
    3. Add required salt and grind to a powder.
    4. Do not grind for long time as sesame seeds leaves oil.
    5. Remove in a box, use clean spoon. Stays good for 10 days.
    6. Mix with plain rice adding sesame oil or ghee. Enjoy !
    ELLU PODI RECIPE - STEP BY STEP PICTURES

    • Heat a kadai and dry roast sesame seeds and red chilli in medium flame. Saute till sesame seeds starts to splutter. Make sure it doesn’t burn. Switch off the flame and cool down.
    • ellu podi for rice
    • Add required salt. Grind to a fine powder. Do not run the mixie continuously for long time because sesame seeds release oil and it becomes  a paste. So grind to a fine powder carefully. Remove in a box and close with a lid. Use a clean spoon for handling.
    • ellu podi for rice
    • You can mix this powder with plain rice adding few drops of ghee or gingely oil.  If you like, you can have it with idli, dosa too.

    • Enjoy !

    Note

    • Adjust the quantity of red chili as per your taste.
    • You can use black sesame seeds instead of white ones.
    • Do not grind the mixie for long time to avoid becoming paste.
    • For variations, you can grind a garlic clove for additional flavor.
    Try this easy, yummy flavorful ellu podi for rice and enjoy !
    Til powder recipe

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    February 5, 2019

    Microwave Vendakkai Poriyal – Lady’s Finger Curry In Microwave

    Microwave vendakkai poriyal
    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 !

    Lady's finger fry in microwave

    Microwave vendakkai poriyal recipe / Lady's finger curry in microwave


    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



    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 vendakkai poriyal
    • 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.
    • microwave vendakkai poriyal
    • 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.
    • microwave vendakkai poriyal
    • 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. 
    • microwave vendakkai poriyal

    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 !


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