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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

May 24, 2024

Asparagus Poriyal | Indian Style Asparagus Stir Fry | Asparagus poriyal recipe

Asparagus poriyal

Asparagus, I have heard about this vegetable from my friends in US. I have also seen them in big supermarkets here in freezer section but never bought it and tasted it. Recently when my friend was sharing about Asparagus stir fry recipe, I got tempted to try it in Indian style. its more like our keerai thandu poriyal recipe. I was amazed to know the health benefits of Asparagus. 

 

Asparagus is a good source of antioxidants like Vitamin A and Vitamin E. These antioxidants help the body fight off free radicals or oxygen particles that cells produce as waste. Free radicals can damage the DNA of nearby cells, leading to cancer, heart disease, and other health problems. I also read this vegetable is available fresh during Spring season. Check out my Broccoli stir fry recipe too. 

 

Without any delay, I bought them in an online app and used it for the first time. I watched few YouTube videos on how to clean and chop Asparagus. Its so easy and simple to make too. It tasted more like keerai thandu poriyal. We loved it. Friends, do try this poriyal. You will love it for sure. Lets see how to make asparagus poriyal with step by step pictures. I have shared a Shorts Video in my Youtube channel for this recipe. Please CLICK HERE to watch it. 



 Asparagus stir fry recipe 

Asparagus poriyal | Indian style Asparagus stir fry


Asparagus poriyal | Indian style asparagus stir fry

Asparagus poriyal | Indian style Asparagus stir fry recipe


 
Cuisine: Indian
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Asparagus - 15 pieces
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tbsp
  • Red chilli - 1 to 2
  • Curry leaves - few
  • Turmeric powder – 1/4 tsp
  • Grated coconut - 1/4 cup
  • Water and salt - as needed
HOW TO MAKE ASPARAGUS PORIYAL
  1. Wash and cut the stem part of Asparagus. Chop Asparagus finely and set aside.
  2. Heat oil in a pressure cooker and splutter mustard seeds, urad dal, chana dal, curry leaves, red chilli, hing.
  3. Add the chopped asparagus and saute for a minute. Add turmeric powder, salt.
  4. Mix well and add water. Pressure cook in low flame for one whistle.
  5. Open the cooker after steam is released. Boil till extra water drains.
  6. Add grated coconut and mix well. Serve with rice.
c
METHOD - STEP BY STEP PICTURES
  • Wash and cut the asparagus. Break and discard the asparagus stem part and then chop into fine pieces (When you bend the asparagus, it breaks at one part. You  have to discard the stem part). Set aside.
  • asparagus poriyal
  • Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, curry leaves, red chilli and hing.


  • Add the chopped asparagus and saute for a minute. Add turmeric powder, salt and mix well.
  • asparagus poriyal

  • Add little water and pressure cook in low flame till one or two whistle. Switch off the flame.  Open the cooker after the steam is released.


  • Mix well and boil for sometime till the excess water is drained. Lastly add the grated coconut. Mix well and serve with rice.
  • asparagus poriyal
    Enjoy !

Note

  • For variations, you can saute and cover cook in a kadai with lid instead of pressure cooking.
  • You can saute an onion and add to the poriyal.
  • Do not skip coconut. It gives a nice flavor, yield and taste.


Try this easy, yummy Asparagus poriyal. You will love it.

asparagus poriyal recipe

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February 2, 2024

Broccoli Gravy For Rice, Chapathi, Dosa | Indian style Broccoli Kuzhambu Recipe

Broccoli gravy

After a long time I tried a Broccoli recipe in my kitchen. As I have already tried broccoli curry / stir fry recipe, I wanted to make an Indian style broccoli gravy for rice. Though its my first attempt, It came out so flavourful. We all loved it. It tastes great when mixed with plain rice adding ghee. Its a kurma style kuzhambu recipe. You can have this broccoli kuzhambu with rice, roti, idli, dosa as well.

Friends, do try this easy and yummy Broccoli gravy / Broccoli kuzhambu for rice and enjoy with a papad on side. I enjoyed it with mullangai poriyal and achappam.

Broccoli gravy recipe




Broccoli gravy for rice / Broccoli kuzhambu recipe


Broccoli gravy for rice / Broccoli kuzhambu recipe

Broccoli gravy for rice / Broccoli kuzhambu recipe for rice, chapathi, idli, dosa.


 
Cuisine: Indian
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Broccoli - 1 (medium size)
  • Cooking oil - 1 tbsp
  • Bay leaf - 1
  • Cardamom - 1
  • Big onion - 1
  • Turmeric powder - 1/4 tsp
  • Garam masala powder - 1/2 tsp
  • Salt - as needed
To grind
  • Ripe tomato - 3
  • Red chilli - 2 to 3
  • Pepper - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Coriander seeds - 1 tsp
  • Ginger - 1/2 inch piece
  • Garlic cloves - 5
  • Cashew nuts - 5
  • Water - to grind
HOW TO MAKE BROCCOLI GRAVY
  1. Wash the broccoli, drain the water and set aside. 
  2. In a mixie jar, grind all the ingredients given under “ to grind ‘' to a smooth paste. Set aside.
  3. Heat oil in a cooker. Add bayleaf, cardamom. Add chopped onion and saute till transparent. Add turmeric powder, salt and mix well.
  4. Add tomato paste and saute for a minute. Add parboiled broccoli, required water and garam masala powder.
  5. Pressure cook in low flame for one whistle and open the cooker after the steam is released.
  6. Boil if the gravy is too watery. Garnish with coriander leaves and serve hot with rice adding a few drops of ghee. Tastes yum!
METHOD - STEP BY STEP PICTURES
  • Wash the broccoli florets. Drain the excess water and set aside.

  • In a mixie jar, grind all the ingredients given under “to grind” to a smooth paste. Keep it aside.
  • Broccoli kuzhambu recipe

      Broccoli kuzhambu recipe

      • Heat oil in a pressure cooker. Add bay leaf, cardamom. Add chopped onion, saute till transparent. Add turmeric powder, salt and mix well.
      • Broccoli kuzhambu
      • Add the ground tomato paste and saute well. Add parboiled broccoli, required water and garam masala powder. Mix well.
      • Broccoli kuzhambu
      • Pressure cook everything in low flame for one whistle and open the cooker after the steam is released. Check the consistency.

      • Boil for few minutes if the gravy is too watery. Garnish with coriander leaves. Serve hot with rice adding some ghee.

      • Enjoy !

      Note

      • Adjust the quantity of spice powders as per your taste.
      • For variations, you can saute all the ingredients given under “ to grind” in oil before grinding. It gives a different flavor and taste to the kuzhambu.
      • You can use cauliflower, potato or brinjal in place of broccoli.

        Broccoli kulambu
        Try this easy, yummy Broccoli gravy for rice and enjoy !

      Broccoli kuzhambu


       

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      December 15, 2023

      Palak Keerai Masiyal | Pasalai Keerai masiyal without Dal | Spinach Masiyal

      Pasalai keerai masiyal

      Recent days I have been trying out varieties of Keerai masiyal and Keerai kadayal recipes for our lunch. Mostly I try to make a simple keerai masiyal or kadayal recipe without dal and coconut. I feel addition of dal or coconut gives more yield and tastes more like kootu but I wanted to consume more keerai. So I make it plain with simple tempering.

      Recently I came across this Kongu style keerai masiyal without dal and coconut in Chef Deena’s YouTube channel. Actually they showed it with Panna keerai but I made it with pasalai keerai i.e Palak. It came out so well and tasty.

      Friends, do try this simple and easy Coimbatore Kongu style Keerai masiyal recipe. You will love it like me.

       Pasalai keerai masiyal without dal

      Palak keerai masiyal recipe


      Palak keerai masiyal recipe

      Palak keerai masiyal recipe | Pasalai keerai kadayal recipe


       
      Cuisine: Tamil nadu
      Category: Side dish
      Serves: 3
      Prep time: 10 Minutes
      Cook time: 10 Minutes
      Total time: 20 Minutes
       


      INGREDIENTS
      1 cup - 250ml
      • Palak / Pasalai keerai /Spinach - 2 cups
      • Green chilli - 1
      • Turmeric powder - 1/4 tsp
      • Sugar - a pinch
      • Salt - as needed
      To temper
      • Ghee - 2 tsp
      • Mustard seeds - 1/2 tsp
      • Urad dal - 1/2 tsp
      • Cumin seeds - 1/2 tsp
      • Red chilli - 1
      • Hing – a pinch
      • Big onion or small onion - 1 or 10
      • Garlic cloves - 5 (finely chopped)
      HOW TO MAKE PASALAI KEERAI MASIYAL
      1. Wash and chop palak leaves roughly.
      2. Cook it with green chilli, turmeric powder, sugar and salt.
      3. Cool down and grind to a smooth paste.
      4. Temper mustard seeds, urad dal, red chilli, hing and cumin seeds in ghee.
      5. Saute onion, garlic cloves till transparent. 
      6. Add to palak and mix well. Serve with rice adding ghee.
      METHOD - STEP BY STEP PICTURES
      • Wash and chop the palak leaves roughly. Cook it with green chilli, turmeric powder, a pinch of sugar and salt adding required water in a kadai.

      • Cool down the mixture and grind to a smooth paste.  Instead of grinding the keerai, you can mash it with a masher too. Heat ghee in a small kadai.
      • Pasalai keerai masiyal
      • Splutter mustard seeds, urad dal, cumin seeds, red chilli and hing.  Saute onion, garlic cloves till transparent. Add to the ground palak. Mix well and serve with plain rice adding ghee. Enjoy !Pasalai keerai masiyal

      Note

      • Adding a pinch of sugar and turmeric powder while cooking palak helps to retain its bright green color.
      • Adjust the quantity of green chilli as per your taste.


      Try this easy, yummy Pasalai keerai masiyal for rice and enjoy adding ghee.

      Pasalai keerai masiyal

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      November 22, 2023

      Snake Gourd Kootu Without Coconut | Pudalangai kadayal without dal | Pudalangai kootu

      Snake gourd kootu without coconut

      Here is a super easy and one pot Snake gourd kootu without dal and coconut. You can call it as Pudalangai kadayal too. Its a very simple recipe that can be prepared directly in a pressure cooker. Working women and bachelors can make this side dish for rice quickly under 15 minutes. Not just a side dish, we can mix it with plain rice adding few drops of ghee. It tastes great !

      Just add in chopped snake gourd, tomato, onion, ginger, garlic, sambar powder, salt and pressure cook it for one whistle.  Mash it well and temper in ghee. Voila, Snake gourd kootu is done. You can mix this kootu with plain rice adding ghee or serve as a side dish for vatha kuzhambu and curd rice.

      Friends, do try this one pot Snake gourd kootu / Pudalangai kadayal in a pressure cooker easily and enjoy with rice. You will love it for sure.

      Snake gourd kootu

      Snake gourd kootu without dal, coconut | Pudalangai kadayal without dal


      Snake gourd kootu without dal, coconut | Pudalangai kadayal without dal

      Snake gourd kootu without dal, coconut | Pudalangai kadayal without dal for rice.


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


      INGREDIENTS
      To pressure cook
      • Snake gourd - 1 Medium sized
      • Ripe tomato - 2 (finely chopped)
      • Big onion - 1 (finely chopped)
      • Ginger - 1 inch piece (finely chopped)
      • Garlic - 10 cloves (finely chopped)
      • Curry leaves - few
      • Turmeric powder - 1/4 tsp
      • Sambar powder - 1 tsp
      • Coriander powder – 1/2 tsp
      • Salt & water - as needed
      To temper
      • Ghee - 2 tsp
      • Mustard seeds - 1/2 tsp
      • Urad dal - 1 tsp
      • Cumin seeds - 1/4 tsp
      • Hing - 1/2 tsp
      • Curry leaves – few
      • Red chilli – 1

      • Coriander leaves - to garnish
      HOW TO MAKE PUDALANGAI KOOTU WITHOUT COCONUT AND DAL
      1. Wash and peel the skin of Snake gourd. Chop finely and set aside.
      2. Wash and chop onion, tomato, garlic, ginger and set aside.
      3. In a pressure cooker base, take the chopped snake gourd, onion, tomato, ginger, garlic, sambar powder, coriander powder, salt and water.
      4. Pressure cook in high flame for 2 whistles and switch off the flame.
      5. Open the cooker after the steam is released naturally. Drain the excess water and reserve it.
      6. Mash the cooked snake gourd mixture to a coarse paste. No need to grind. Add the drained water. Mix and boil if watery.
      7. Temper mustard seeds, cumin, hing, curry leaves and red chilli. Add to the kootu. Garnish with coriander leaves.
      8. Serve hot with plain rice adding ghee.
      METHOD - STEP BY STEP PICTURES
      • Wash and peel the skin of Snake gourd. Chop finely and set aside. Wash and chop onion, tomato, garlic, ginger and set aside.
      • Pudalangai kootu
      • In a pressure cooker base, take the chopped snake gourd, onion, tomato, garlic, ginger, sambar powder, turmeric powder, coriander powder, salt and required water.
      • Pudalangai kootu
      • Pressure cook in high flame for 2 whistles. Switch off the flame and let the pressure release naturally. Open the cooker and drain the excess water. Reserve the water. 
      • Pudalangai kootu
      • Mash the cooked snake gourd mixture coarsely. Add the drained water. Heat ghee in a mini kadai and splutter mustard seeds, urad dal, cumin seeds, red chilli, curry leaves and hing.
      • Pudalangai kootu
      • Add to the mashed snake gourd mixture. Check the consistency of kootu and boil if its too watery. Garnish with chopped coriander leaves.
      • Pudalangai kootu
      • Serve hot with plain rice adding ghee.
        Enjoy !

      Note

      • Adjust the quantity of sambar powder as per your taste.
      • You can use the same recipe and replace snake gourd with ridge gourd. 


      Easy and yummy, one pot Snake gourd kootu without coconut and dal is ready to serve with rice. 

      Enjoy !

      Pudalangai kadayal

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      October 3, 2023

      Sorakkai Kadayal Recipe | Sorakkai Kadaiyal For Rice | Bottle Gourd Chutney For Rice

      Sorakkai kadayal

      Sorakkai kadayal | Sorakkai masiyal | Bottle gourd chutney is an easy, one pot recipe for rice. It tastes good with idli, dosa and chapathi as well. It can be prepared directly in a pressure cooker. I got this recipe from Kavitha’s samayalarai Youtube channel. I made small changes in the ingredients and recipe as per my liking. It came out so well.

      Nowadays I am making this sorakkai kadayal recipe at least once in a week. Addition of ginger is the highlight of this recipe. So don’t skip it. Ok, lets see how to make Sorakkai kadayal recipe for rice, idli, dosa and chapathi with step by step pictures.

       sorakkai kadayal recipe

      Sorakkai kadayal recipe


      Sorakkai kadayal recipe

      Sorakkai kadaiyal recipe | Bottle gourd sabzi for rice


       
      Cuisine: Indian
      Category: Side dish
      Serves: 3
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes
       


      INGREDIENTS

      • Coconut oil – 2 tsp
      • Mustard seeds – 1/2 tsp
      • Urad dal – 1/2 tsp
      • Crushed coriander seeds – 1/2 tsp
      • Cumin seeds – 1/4 tsp
      • Bottle gourd - 1
      • Big onion – 1 or small onion - 15
      • Tomato - 1
      • Tamarind - small piece
      • Ginger - 1 inch piece
      • Garlic cloves - 5
      • Sambar powder - 1 tsp
      • Turmeric powder - 1/4 tsp
      • Salt & water - as needed
      To temper
      • Coconut oil - 2 tsp
      • Mustard seeds - 1/2 tsp
      • Urad dal - 1 tsp
      • Chana dal - 1 tsp
      • Red chilli - 1
      • Curry leaves - few
      • Hing - 1/4 tsp
      • Coriander leaves - to garnish
      HOW TO MAKE SORAKKAI KADAYAL
      1. Wash and peel the skin of bottle gourd. Remove the centre portion. Chop roughly into cubes.
      2. In a pressure cooker, heat oil. Splutter mustard seeds, crushed dhania, urad dal, cumin seeds. Saute onion, garlic cloves, ginger pieces.
      3. Add tomato and saute till mushy. Add bottle gourd pieces, sambar powder, turmeric powder, salt and water. 
      4. Pressure cook in low flame for one whistle. Open the lid after the steam is released. Drain the excess water and set aside.
      5. Mash the cooked mixture well. Add the reserved water. Boil for few minutes.
      6. Heat oil in a small kadai. Temper mustard seeds, urad dal, chana dal, red chilli, curry leaves and hing. Add to the kadaiyal.
      7. Lastly garnish with finely chopped coriander leaves. Serve with rice adding ghee.
      METHOD - STEP BY STEP PICTURES
      • Wash and peel the skin of Bottle gourd. Remove the centre spongy part. Discard it. Chop roughly into cubes. Wash and chop onion, garlic, ginger, tomato.
      • Sorakkai kadayal
      • In a pressure cooker, heat oil. Splutter mustard seeds, crushed dhania seeds, cumin seeds. Saute onion, garlic cloves, ginger pieces. Add tomato and saute till mushy.
      • sorakkai kadayal
      • Add bottle gourd cubes, sambar powder, turmeric powder, salt and water. Pressure cook in low flame for one whistle. Open the lid after the steam is released. Drain the excess water and set aside. Mash everything well till it becomes a coarse paste.
      • sorakkai kadayalsorakkai kadayal
      • Add the reserved water and boil for few minutes till its thick. Switch off the flame and garnish with coriander leaves.
      • Heat coconut oil in a small kadai. Temper mustard seeds, urad dal, chana dal, red chilli, curry leaves and hing. Add to the kadayal. Mix well and serve with rice adding ghee.sorakkai kadayal
        Enjoy !

      Note

      • Adjust the quantity of sambar powder as per your taste.
      • Here I have tempered twice. You can skip adding mustard seeds and use curshed dhania and cumin seeds in the first step.
      • Do not skip ginger as it gives a nice flavor.


      Try this easy, yummy Sorakkai kadayal recipe for rice. You can have it with idli, dosa and chapathi as well.

      Sorakkai kadayal


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      September 12, 2023

      Dhania thogayal | Kothamalli Vidhai Chutney | Coriander Seeds Chutney For Rice

      Coriander seeds chutney recipe

      Dhania thogayal / kothamallai vidhai thogayal was in my try list for years. Recently one of my readers was also asking me to try and share this recipe in my blog. Actually Coriander seeds chutney can be prepared in many ways. The recipe I shared here is ideal to mix with plain rice topped with ghee. It doesn’t go well with idli, dosa. Soon I will try to share Kothamalli Vithai chutney for idli, dosa.

      In Tirunelveli we make inji pachadi for sodhi kuzhambu. This recipe is very similar to it except the quantity of ginger and coriander seeds. Friends, do try this dhania chutney for a change. Hope you will like it.

      Lets see how to make Vithai kothamalli chutney for rice with step by step pictures.

       Kothamalli vidhai chutney

      Dhania thuvaiyal | Coriander seeds chutney


      Dhania thuvaiyal | Coriander seeds chutney

      Dhania thuvaiyal | Coriander seeds chutney for rice


       
      Cuisine: Indian
      Category: Sweet
      Serves: 4
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes
       


      INGREDIENTS
      • Dhania / Coriander seeds – 1/4 cup
      • Urad dal – 1 tbsp
      • Ginger - 1/2 inch
      • Garlic – 5
      • Curry leaves - 10
      • Tamarind - Small gooseberry size
      • Red chilli - 2
      • Grated coconut – 1/4 cup
      • Jaggery – 1/2 tsp
      • Salt & water -as needed
      To temper
      • Coconut oil - 1 tsp
      • Mustard seeds - 1/2 tsp
      • Urad dal - 1/2 tsp
      • Curry leaves - few
      HOW TO MAKE CORIANDER SEEDS CHUTNEY
      1. Wash and peel ginger. Chop it finely.
      2. Heat oil in a kadai. Add urad dal, dhania, ginger, garlic, curry leaves, red chilli. Roast well.
      3. Lastly add the grated coconut. Mix for few minutes and switch off the flame.
      4. Take everything in a mixie jar. Add salt, tamarind, jaggery and grind everything to a coarse powder without adding water. Add little water and grind to thick paste.
      5. Temper the chutney with mustard seeds, urad dal and curry leaves. Add to chutney.
      6. Serve with rice adding ghee.
      METHOD - STEP BY STEP PICTURES
      • Wash and peel the ginger. Chop it finely. Heat oil in a kadai. Add urad dal, coriander seeds, ginger, garlic, curry leaves, red chilli. Roast well in low to medium flame.

      • Lastly add the grated coconut. Roast for few minutes and switch off the flame. Cool down.

      • Take everything in a mixie jar. Add salt, tamarind, jaggery and grind to coarse powder first. Then add required water and grind to a thick , smooth paste. Transfer to a bowl.

      • Heat oil in a small kadai. Temper mustard seeds, urad dal, curry leaves and add to chutney. Mix well and serve with plain rice topped with ghee. ( I skipped this part)

      Note

      • This chutney goes well with rice, not with idli dosa.
      • Adjust the quantity of red chilli as per your taste.
      • I have roasted all the ingredients in oil together. You can also dry roast the coriander seeds firstly. Remove in a plate. Then heat oil and roast the other ingredients.



      Enjoy mixing with plain rice adding ghee. 

      Coriander seeds chutney

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      August 23, 2023

      Chettinad Vazhakkai Varuval | Raw Banana Roast Recipe

      Chettinad raw banana roast

      Chettinad vazhakkai varuval recipe was in my try list for long time. Its a very simple recipe but tastes ultimate. Kids would love it for sure. I have  already posted Chettinad Vazhakkai masala curry recipe. But this one is completely different from that version.

      Friends, do try this easy and yummy Chettinad style Vazhakkai varuval recipe. You will love it for sure. Its a best side dish for sambar, rasam and curd rice.

      Vazhakkai varuval

      Chettinad Vazhakkai Varuval Recipe


      Chettinad Vazhakkai Varuval Recipe

      Chettinad Vazhakkai Varuval Recipe


       
      Cuisine: South Indian
      Category: Side dish
      Serves: 2
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes
       


      INGREDIENTS

      • Raw banana - 2
      • Cooking oil - 3 tbsp (to shallow fry)
      • Fennel seeds - 1/2 tsp
      • Red chilli powder – 1 tsp
      • Coriander seeds powder – 1.5 tsp
      • Garam masala powder OR chicken masala powder – 1/2 tsp
      • Salt - as needed
      • Curry leaves - to garnish
      To grind
      • Garlic cloves - 10
      • Fennel seeds - 1 tsp
      • Curry leaves - fistful
      HOW TO MAKE CHETTINAD VAZHAKKAI VARUVAL
      1. Wash and peel the skin of raw banana. Chop into small finger size pieces.
      2. Keep in water till use to avoid discoloration.
      3. Grind fennel seeds, curry leaves, garlic to a coarse paste and set aside.
      4. Heat oil in a kadai. Add the raw banana pieces in batches and shallow fry till light golden in color. Remove in a plate.
      5. In the remaining oil, splutter cumin seeds. Add ground paste, red chilli powder, turmeric powder, dhania powder and garam masala powder.
      6. Mix well in low flame and then add the roasted raw banana pieces.
      7. Mix gently to coat the masala. Let it cook in low flame for few minutes.
      8. Switch off the flame and garnish with curry leaves. You can sprinkle lemon juice if you like.
      9. Serve with sambar, rasam and curd rice. Enjoy !
      METHOD - STEP BY STEP PICTURES
      • Wash and peel the skin of Raw banana. Chop into finger size pieces. Immerse in water till use to avoid discoloration.

      • Heat oil in a kadai. Add the raw banana pieces in batches and shallow fry in oil till it becomes light golden in color and becomes soft. Remove in a plate.
      • Chettinad vazhakkai varuval

      • Grind fennel seeds, curry leaves and garlic to a coarse paste without adding water. Set aside.
      • Chettinad vazhakkai varuval
      • In the remaining banana fried oil, splutter cumin seeds. Lower the flame completely. Add the ground paste, turmeric powder, red chilli powder, dhania powder, salt and garam masala powder / Chicken masala powder.
      • Chettinad vazhakkai varuval
      • Mix quickly and add the roasted banana pieces. Mix gently to coat the masala. Cook in low flame for a minute and switch off the flame. Garnish with curry leaves. Add lemon juice if you like.
        Enjoy !

      Note

      • Adjust the quantity of spice powders as per your taste.
      • You can replace red chilli powder + dhania powder with sambar powder but flavor may vary slightly.
      • You can use either garam masala powder or chicken masala powder. I prefer chicken masala powder for best flavor and taste.


      Try this easy and yummy Raw banana roast in Chettinad style and enjoy !

      Chettinad vazhakkai varuval

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