Chettinad Vazhakkai Varuval | Raw Banana Roast Recipe

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.

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

 

Chitra Ganapathy

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. Grind fennel seeds, curry leaves and garlic to a coarse paste without adding water. Set aside. 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. 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 !

Continue Reading...

Siru Keerai Poriyal Recipe | Keerai poriyal recipe

Keerai poriyal is an yummy side dish for sambar and vatha kuzhambu rice. Usually I make keerai kadaiyal with garlic which is our family favourite. Its been a long time I made keerai poriyal or kootu in my kitchen. So I prepared this poriyal recipe with siru keerai (Tropical Amaranthus in English). It came out so well. You can make the same with arai keerai, mulai keerai and murungai keerai too. Procedure for making this poriyal is the same for all the keerai. 

Addition of coconut is the highlight of this keerai poriyal. So do not skip it. It gives a nice taste and texture to the poriyal. You can make this for lunch box as well. Its a very good side dish for sambar rice. Kids will also have it. Lets see how to make keerai poriyal with siru keerai.

     

Keerai poriyal recipe | Siru keerai poriyal recipe

Keerai poriyal recipe | Siru keerai poriyal recipe for rice

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Siru keerai - 3 cups ( chopped) Big onion - 1 (finely chopped) Garlic cloves - 5 (finely chopped) Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - few Red chilli - 1 Hing / Asafoetida - a pinch Turmeric powder - a pinch Sugar - a pinch (optional, helps to maintain green color) Grated coconut - 1/4 cup Salt & water - as needed

HOW TO MAKE KEERAI PORIYAL

1. Wash and chop the keerai finely. Wash and chop onion, garlic finely.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds, curry leaves and red chilli.
3. Add the chopped onion and garlic cloves. Saute till transparent.
4. Add the chopped keerai, turmeric powder, salt and sugar. Mix well.
5. Add water and cook the keerai till it becomes soft.
6. Lastly add the grated coconut and mix well. Serve with rice.

METHOD - STEP BY STEP PICTURES

Wash and chop the keerai finely. Wash and chop onion, garlic finely. Set aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds, curry leaves and red chilli. Add the chopped onion, garlic cloves. Saute till transparent. Add the chopped keerai, turmeric powder, salt and sugar. Mix well. Add water and cook the keerai till it becomes soft. Lastly add the grated coconut, mix well. Serve with rice.

Note

You can use Arai keerai, Thandu keerai / Amaranthus to make this poriyal. Do not skip onion and garlic. It gives a nice smell. Addition of coconut gives a nice taste and good yield too.

Try this healthy Siru keerai poriyal and share your feedback with me.

 

Technorati Tags: keerai poriyal,keerai poriyal recipe,siru keerai poriyal,how to make keerai poriyal,spinach curry,tamilnadu style keerai poriyal

Continue Reading...

Kaddu ki Sabzi | Kaddu Ki Sabji Recipe | Yellow Pumpkin Sabzi Recipe

North Indian style pumpkin curry was in my try list for long time. When I was looking for some good recipes, I came across Kaddu ki sabzi recipes like Bengali style, Maharashtrian style and Gujarati style with some minor changes in each recipe. I made a fusion of all these recipes following an YouTube video. It came out finger licking delicious. 

Usually I make our South Indian style Pumpkin curry directly in a pressure cooker but here I didn’t want to take risk as I am trying it for the first time. It came out so well with nice flavour and color. We loved it. Friends, if you are bored of making South Indian Pumpkin recipes, try this North Indian style Kaddu ki Sabji. You will love it and make it more often. Please CLICK HERE TO WATCH VIDEO. 

 

Kaddu ki sabzi recipe

Kaddu ki sabzi recipe | Kaddu ki sabji for rice, roti.

 

Cuisine: North Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Yellow pumpkin pieces - 1 cup Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Methi seeds - 1/4 tsp Cumin seeds - 1/2 tsp Curry leaves - few Red chilli - 1 Turmeric powder - 1/4 tsp Red chilli powder - 3/4 tsp Coriander powder - 1 tsp Garam masala powder - 1/2 tsp Salt & water - as needed Crushed Kasoori methi – 1 tsp Coriander leaves - to garnish Powdered jaggery – 1 tsp Lemon juice - few drops (optional)

HOW TO MAKE KADDU KI SABZI

1. Wash and peel the skin of pumpkin and chop into big cubes. Set aside.
2. Heat oil in a kadai. Splutter mustard seeds, methi seeds, cumin seeds, red chilli and curry leaves.
3. Add the chopped pumpkin pieces and saute for a minute. Add turmeric powder, red chilli powder, , coriander powder, garam masala powder, salt and mix well.
4. Lastly add water and cover cook till pumpkin is cooked well. 
5. Add crushed kasoori methi, jaggery, coriander leaves and mix well. Switch off the flame, add few drops of lemon juice and serve hot with rice and roti.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of pumpkin and chop into big pieces. Set aside. Heat oil in a kadai and splutter mustard seeds, methi seeds, cumin seeds, red chilli and curry leaves. Add the chopped pumpkin pieces and saute for a minute. Add turmeric powder, red chilli powder, coriander powder, garam masala powder, salt and mix well. Add water and cover cook till pumpkin is cooked well. Add crushed Kasoori methi, coriander leaves, powdered jaggery and switch off the flame. Serve with rice and roti. Enjoy.

Note

Adjust the quantity of spice powders as per your taste. Addition of jaggery and Kasoori methi gives a nice flavor. Don’t skip it.

Try this no onion, no garlic Kaddu Ki Sabzi and enjoy with rice and roti.

 

Continue Reading...

Midhi Pavakkai Poriyal | Baby Bitter Gourd Fry | Karela Fry

During my recent trip to Salem, my MIL gave me a handful of baby Bitter gourd that was grown in our house backyard. We call this as midhi pavakkai in Tamil. Some people also call it as Kuruvi thalai pavakkai as it resembles the head of sparrow. This is the first time I am seeing such a small sized Bitter gourd. As I am a big fan of Pavakkai, I was tempted to try some interesting recipes in my kitchen.

Actually my MIL suggested me to make pitlai in a slightly different way from my usual Pavakkai pitlai recipe. Before making that, I tried this simple and easy stir fry recipe to know the actual taste of midhi pavakkai. As expected, this baby bitter gourd is less bitter when compared with our regular bitter gourd. So you don’t need to remove the bitterness by slicing thinly, soaking in curd and squeezing the water. The quantity of onions and other ingredients we use in this recipe helps to make this stir fry tastes less bitter.

Now lets see how to make this South Indian style Midhi pavakkai poriyal recipe. In this recipe, I have pressure cooked baby bitter gourd before making the stir fry to use less oil. For variations, you can saute the bitter gourd in more oil till it shrinks in size and cooks soft in oil. Ok, now lets see how to make this baby bitter gourd stir fry also known as Karela fry in Hindi and Kakarakaya fry in Telugu with step by step pictures and a video.

Check out my other Bitter gourd recipes below

Bitter gourd Biryani / Pavakkai sadam

Chettinad Bitter gourd puli kuzhambu

Andhra style Kakarakaya pulusu

Karnataka style Hagalakayi gojju

Bitter gourd poriyal with moong dal in a pressure cooker

Bitter gourd poriyal with onion, garlic

Bitter gourd masala curry 

Pavakkai pitlai

Bitter gourd chips with wheat flour

Bitter gourd chips with besan flour

Bitter gourd podi

Pavakkai thokku

Bengali tetor dal / Bitter gourd dal

Bitter gourd rasam

Midhi pavakkai poriyal recipe | Baby bitter gourd fry

Midhi pavakkai poriyal recipe | Baby bitter gourd fry for rice

 

Cuisine: South Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Baby bitter gourd / Midhi pavakkai - 15 Big onion - 1 (Finely chopped) Tamarind - Small gooseberry size Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Salt - as needed Jaggery - 1/2 tsp Water - as needed Grated coconut - 1/4 cup Lemon juice - few drops To temper Cooking oil or sesame oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Curry leaves - few Asafoetida / Hing - a pinch

HOW TO MAKE BABY BITTER GOURD FRY

1. Wash and chop the head and tail portion of baby bitter gourd.
2. Slit in the middle till half the way and set aside.
3. Take them in a pressure cooker along with tamarind water, salt.
4. Pressure cook in low flame for 1 whistle. Open the cooker after the steam is released. Drain the excess water and set aside.
5. Heat oil and temper mustard seeds, urad dal, chana dal, curry leaves, onion and saute well.
6. Add the cooked bitter gourd pieces, sambar powder, turmeric powder, salt and jaggery. Mix well and cook it for few minutes till onions turn golden in color.
7. Switch off the flame and add grated coconut. Mix well and squeeze little lemon juice if needed.

METHOD - STEP BY STEP PICTURES

Wash and chop the head and tail portion of bitter gourd. Slit in the middle till half the way through and set aside. Soak tamarind and take 1/4 cup of extract using it. Take a pressure cooker and add in the slit bitter gourd, turmeric powder, salt and tamarind water. Mix well and pressure cook in low flame for one to two whistles. Open the cooker after the steam is released. Drain the excess water and keep the cooked bitter gourd aside. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, curry leaves and hing. Add onion and saute till transparent. Add the cooked baby bitter gourd, sambar powder, salt, jaggery and turmeric powder. Mix well and cover cook in low flame till onion turns golden in color. Switch off the flame. Add lemon juice and grated coconut. Mix well and serve with rice. Enjoy !

Note

You can make the same poriyal with regular bitter gourd as well but make sure you chop the bitter gourd finely or as thin rings for less bitter taste. Instead of pressure cooking the baby bitter gourd pieces, you can saute in oil till it shrinks in size and becomes soft. You can also garnish with coriander leaves at the end.

Try this easy and yummy Midhi pavakkai poriyal and enjoy with sambar rice or curd rice.

 

Technorati Tags: midhi pavakkai poriyal,baby bitter gourd fry,midhi pavakkai poriyal recipe,bitter gourd recipes,bitter gourd recipes indian

 

Continue Reading...

Hotel Style Kovakkai Poriyal | Restaurant style Ivy Gourd Stir Fry | Tindora Curry

Kovakkai / Ivy gourd / Tindora is a healthy vegetable with amazing benefits. People in Andhra makes varieties of recipes with Tindora. Recently I started making different types of kovakkai recipes in my kitchen considering its health benefits. I have tried and posted varieties of recipes in my blog so far.

Today’s recipe is a yummy and tasty, hotel style Kovakkai poriyal with simple masala. It tastes so good and flavourful. Raksha likes to eat Kovakkai only if its made as chips. But surprisingly she loved this poriyal a lot and told me to make it the same way in future. So this recipe is a super hit in my home.

Friends, do try this yummy hotel style Kovakkai poriyal at home and enjoy with sambar, rasam and curd rice. Please follow the same ingredients as given below because Oil plays an important role in this recipe. Ok, lets see how to make Kovakkai poriyal with step by step pictures and a video.

Check out my other Kovakkai Recipes below

Kovakkai masala kuzhambu

Kovakkai poriyal

Kovakkai chips

Kovakkai rice

   

 

Kovakkai Poriyal | Ivy gourd stir fry recipe

Kovakkai poriyal / Ivey gourd stir fry / Tindora curry for rice

 

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Kovakkai / Ivy gourd / Tindora - 250 gms Big onion - 1 sliced Garlic - 10 cloves (finely chopped) Curry leaves - few Turmeric powder - 1/4 tsp Sugar - 1/4 tsp Sambar powder - 1 tsp OR red chilli powder & dhania powder - 1/2 tsp each Garam masala powder - 1/2 tsp Salt & water - as needed Lemon juice - few drops (optional) To temper Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Saunf / Fennel seeds - 1/2 tsp

HOW TO MAKE KOVAKKAI PORIYAL

1. Wash and slice Kovakkai / Ivy gourd into thin slices vertically. Set aside.
2. Wash and chop onion, garlic finely. Heat oil and splutter mustard seeds, urad dal, fennel seeds.
3. Saute onion, garlic and curry leaves till onion turns transparent.
4. Add the sliced Kovakkai pieces, turmeric powder, sugar and saute for 2 to 3 minutes in medium flame.
5. Lower the flame and add the sambar powder, garam masala powder and salt.
6. Saute in low flame for 2 to 3 minutes to coat the masala well. Sprinkle water and cover cook in low flame till kovakkai turns soft and well cooked.
7. Switch off the flame and serve with rice. Enjoy ! 

METHOD - STEP BY STEP PICTURES

Wash and chop the Kovakkai into thin slices vertically. Set aside. Wash and chop onion, garlic and keep it aside. Heat oil and splutter mustard seeds, urad dal, fennel seeds. Saute onion, garlic and curry leaves till onion becomes transparent. Add the sliced Kovakkai pieces, turmeric powder, sugar, salt and saute in medium flame for 2 to 3 minutes. Lower the flame completely and add sambar powder OR red chilli powder + Dhania powder, garam masala powder and mix well to coat the Kovakkai pieces. Saute for a minute till raw smell leaves it. Now sprinkle some water and cover cook the Kovakkai pieces till it becomes soft and well cooked. It takes approximately 10 minutes. So keep tossing in between while cooking else it may burn at the bottom. Cook till Kovakkai becomes soft and well cooked. Switch off the flame and add few drops of lemon juice. Serve with sambar rice, rasam rice and curd rice. Enjoy !

Note

Adjust the quantity of masala powders as per your taste. Make sure Kovakkai is well cooked by sprinkling water. You can also make this curry in a pressure cooker directly but make sure Kovakkai doesn’t turn mushy.

Try this easy, flavourful Kovakkai masala curry and enjoy with rice.

 

Technorati Tags: Kovakkai poriyal,Kovakkai poriyal recipe,Kovakkai recipes,Tindora curry,Ivy gourd fry,Tindora fry,Hotel style Kovakkai poriyal

Continue Reading...

Cluster Beans Curry Recipe | Kothavarangai Poriyal

Cluster beans is one of our family favourite vegetables. We call it as Kothavarangai in Tamil. Some people also call it as Seeni Avarakkai. I usually make sambar or a simple poriyal recipe in my MIL’s style with cluster beans. I have shared both the recipes in my blog already.

Recently when I was looking for a different poriyal recipe, I came across this easy and yummy Kothavarangai poriyal in Hema’s kitchen YouTube channel. I tried it for the first time and loved it a lot. Its more like my mom’s beetroot poriyal. It was so tasty and flavorful. I am sure I will make this style of cluster beans poriyal often in my kitchen. This is definitely a welcome change from my usual Kothavarangai sambar, Poricha kuzhamu and poriyal recipes. 

Friends, do try this easy and yummy Cluster beans curry / Kothavarangai poriyal for rice and enjoy. It tastes great for sambar rice, kara kuzhambu, rasam rice and curd rice.

 

Kothavarangai poriyal / Cluster beans poriyal recipe

Cluster beans curry / Kothavarangai poriyal recipe 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

Cluster beans - 250 gms Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - Few Crushed garlic - 5 cloves Turmeric powder - 1/4 tsp Tamarind - 1 small piece Sugar - 1/2 tsp Salt & water - as needed Coriander leaves – to garnish To grind Grated coconut - 1/4 cup Small onion - 5 or Big onion - 1 Cumin seeds - 1/2 tsp Red chilli powder or sambar powder - 1 tsp

HOW TO MAKE CLUSTER BEANS CURRY / KOTHAVARANGAI PORIYAL

1. Wash and chop Cluster beans into 1 inch pieces.
2. Pressure cook chopped Cluster beans adding required water, salt, tamarind piece, turmeric powder and sugar. Pressure cook in low flame for one whistle.
3. Drain the excess cooked water and keep the cooked cluster beans aside.
4. Grind coconut, small onion, chilli powder and cumin seeds to a coarse paste without adding water.
5. Heat oil in a kadai. Splutter mustard seeds, urad dal, curry leaves and crushed garlic.
6. Add the cooked cluster beans and ground coconut paste. Mix well and cook in low flame till raw smell goes off.
7. Switch off the flame and garnish with coriander leaves.

METHOD - STEP BY STEP PICTURES

Wash and chop Cluster beans into 1 inch pieces. Pressure cook adding required water, salt, turmeric powder, sugar and a small piece of tamarind. Pressure cook in low flame for one whistle. Drain the excess water after cooking and keep it aside. Heat oil in a kadai and splutter mustard seeds, urad dal, curry leaves and crushed garlic pieces. Grind coconut, small onion, cumin seeds and chilli powder / sambar powder to a coarse paste without adding water. Add the cooked cluster beans pieces to the kadai and saute for a minute. Add the ground coconut paste and mix gently to coat the cluster beans. Cook in low flame till the raw smell of coconut paste goes off. Switch off the flame and garnish with coriander leaves. Serve with sambar, rasam, kara kuzhambu and curd rice. Enjoy !

Note

Adjust the quantity of chilli powder or sambar powder as per your taste. Addition of turmeric powder and sugar helps to retain the green color. Cluster beans has a mild bitter taste. Tamarind helps to remove it. So do not forget to add tamarind while cooking cluster beans. You can also add lemon juice at the end after switching off the flame instead of tamarind.

Try this easy, healthy Cluster beans curry / Kothavarangai poriyal recipe. You will love it.

Technorati Tags: Cluster beans curry,cluster beans curry recipe,kothavarangai poriyal,kothavarangai poriyal recipe

Continue Reading...

Karnataka style Ellu Pudi | Sesame Seeds Chutney Powder Recipe For Rice, Idli, Dosa

Here is a tasty and healthy sesame seeds chutney powder recipe / Till seeds spice powder recipe for rice, idli and dosa in Karnataka style. In North Karnataka, this ellu pudi is one of the most popular side dish served for rice and roti. It is called as chutney pudi in Kannada.  People usually make this chutney powder with Gurellu / Uchellu / Niger seeds that looks similar to sesame seeds but I used our regular Til seeds.

Recently I prepared two types of ellu podi recipe. One is Tamilnadu style and other one is this Karnataka style ellu pudi. To be honest, I loved this Karnataka style ellu podi more than our Tamilnadu style because of the tangy and sweet taste of this podi. Moreover its so simple and easy to make as well. 

It was so good with rice, idli and dosa. We all loved it. Friends, do try this Karnataka style sesame seeds chutney powder. You will love it for sure. Check out the quick video below.

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

 

Cuisine: Karnataka

Category: Condiments

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Black sesame seeds - 1/4 cup Red chilli powder - 1 tsp Jaggery - 1 tsp Cumin seeds - 1/2 tsp Tamarind – small gooseberry size Salt - as needed Cooking oil - 2 tsp Garlic cloves - 5 Dry coconut - 1 tbsp (optional)

HOW TO MAKE ELLU PUDI

1. Dry roast sesame seeds till it splutters. Collect in a plate.
2. Heat oil and splutter cumin seeds. Switch off the flame.
3. Add chilli powder and salt. Mix well.
4. Once the sesame seeds cool down, take in a mixie jar.
5. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to it.
6. Grind everything to a powder. Check for taste.
7. Store in a box and enjoy with plain rice, idli, dosa. 

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the sesame seeds till it splutters. Collect in a plate. Let it cool down. In the same kadai, heat oil. Splutter Cumin seeds. Switch off the flame and add red chilli powder, salt and mix well in the heat of the oil. Take the cooled sesame seeds in a mixie jar. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to the mixie jar. Grind everything to a powder. Check for taste and cool down completely. Store in a box and enjoy with plain rice, idli and dosa.

Note

Adjust the quantity of chilli powder as per your taste. You can use black or white sesame seeds.

Try this easy, healthy Ellu pudi and enjoy !

Technorati Tags: ellu pudi,ellu pudi recipe,sesame seeds powder,sesame seeds chutney powder,chutney powder

Continue Reading...

Sorakkai Kuzhambu | Bottle Gourd Gravy For Rice, Roti | Sorakkai Kurma Kuzhambu

Here is an yummy and tasty Kurma like gravy / Kulambu with Bottle gourd. We call it as Sorakkai kuzhambu in Tamil. Sorakkai is known as Lauki in Hindi, Chorakka in Malayalam, Sorakaya in Telugu, Sorekayi in Kannada. I try to include sorakkai in our menu at least once in a week. So I keep looking for different recipes with bottle gourd.

Recently I came across this Surakkai kulambu in Mullai’s blog. Recipe sounded more like kurma kulambu with all the whole garam masala in it. As usual I made it directly in my pressure cooker to ease the job. It came out so well with a layer of oil floating on top.

Friends, do try this easy and yummy Sorakkai kuzhambu. You will love it. You can use chow chow/ Chayote, snake gourd instead of Sorakkai.

Sorakkai kuzhambu | Bottle gourd gravy for rice, roti

Sorakkai kuzhambu recipe for rice, roti in a pressure cooker

 

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Bottle gourd - 1 Onion - 1 (finely chopped) Tomato - 1 Ginger - 1 inch piece Garlic - 5 Green chili - 1 (optional) Turmeric powder - 1/4 tsp Red chili powder - 1 tsp Coriander powder - 2 tsp Salt - as needed Cooking Oil - 2 tbsp Cinnamon – 1 inch piece Cloves – 1 Fennel seeds – 1/4 tsp Bay leaf - 1 Curry leaves - few Coriander leaves - to garnish To grind Grated coconut - 1/2 cup Fennel seeds - 1/2 tsp Cashew nuts - 5 Water - as needed

HOW TO MAKE SORAKKAI KUZHAMBU

1. Wash and slice the skin of bottle gourd. Chop into cubes.
2. Grind all the ingredients given under “ to grind” to a smooth paste.
3. Heat oil in a pressure cooker. Add in cinnamon, cloves, fennel seeds and bay leaf.
4. Saute onion, curry leaves, green chilli, tomato, ginger, garlic pieces, chopped bottle gourd till tomato turns mushy.
5. Add turmeric powder, chilli powder, coriander powder and salt.
6. Add the ground coconut paste along with required water. Mix well.
7. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
8. Mix well and garnish with coriander leaves. Serve hot with rice or roti.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of bottle gourd. Chop into cubes. Set aside. Grind all the ingredients given under “ To grind “ to a smooth paste. Heat oil in a pressure cooker. Add in cinnamon, cloves, fennel seeds and add bay leaf. Saute onion, green chilli, tomato, ginger, garlic and cook till tomato turns mushy. Now add the chopped bottle gourd pieces and mix well. Add turmeric powder, dhania powder, chilli powder and salt. Add the ground coconut paste along with required water. Mix well. Close the cooker and cook in high flame till steam releases from the nozzle. Now put the weight valve as soon as steam comes out. Lower the flame completely and cook for one whistle in low flame. Switch off the flame. Once the pressure releases, open the cooker. You can see a layer of oil floating. Mix well and check for the consistency. If the gravy is thin and watery, boil for few minutes till it reaches kuzhambu consistency. If the gravy is too thick, add little more water and boil for a minute. Garnish with coriander leaves and serve with rice. Enjoy !

Note

Adjust the quantity of spices as per your taste. Do not add more water in the cooker because bottle gourd is a water vegetable. So it leaves water while cooking.

Try this easy, healthy and one pot sorakkai kuzhambu for rice and roti. You will love it

Continue Reading...