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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

February 7, 2018

Mullangi Poriyal - Radish Stir Fry Recipe - Mullangi Palya

Mullangi poriyal
Recently I tasted this mullangi poriyal in Roti ghar hotel’s Bharjari oota. It is called as Moolangi palya in Kannada. When I had this stir fry, I couldn’t recognize its prepared with radish. It was very tasty and flavorful. So I asked the name of the dish from the waiter and surprised to know its ingredients. As I got bored of making mullangi sambar or mooli paratha, I wanted to try this radish stir fry and see the response of my family.

Everybody liked it very much. I am sure, this poriyal is a welcome change from my usual mullangi recipes. My MIL makes a different variety of mullangi poriyal by grating it. Soon I will share that recipe too. Ok, now lets see how to make Karnataka style mullangi palya/ mullangi poriyal at home with step by step pictures.

Do check out my Mullangi sambar & easy mooli paratha recipes.

Mullangi palya

Mullangi poriyal / Radish stir fry recipe


Mullangi poriyal / Radish stir fry recipe Mullangi poriyal recipe / Radish stir fry - Side dish for rice
Cuisine: South Indian
Category: Poriyal recipes
Serves: Serves 2 to 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup = 250ml
  • Radish / Mullangi - 4 nos (Long, thin ones)
  • Salt & water - as needed
To grind
  • MTR vangibath powder - 1 tbsp
  • Grated coconut - 1/3 cup
  • Jaggery - 1/2 tsp (optional)
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Big onion - 1 no ( finely chopped)
  • Curry leaves - Few
METHOD

  • Wash and peel the skin of radish. Chop the head and tail portions. Cut into two pieces lengthwise. Chop into semi circles as shown in the picture below. Set aside. This poriyal can be prepared in two ways. You can either pressure cook radish or stir fry and cook in the kadai directly.   If you are cooking in a pressure cooker, cook it adding less water, salt in high flame for 2 whistles.
    mullangi poriyal
  • In a mixie jar, take grated coconut, MTR vangibath powder or bisibelebath powder, jaggery (optional) and grind to a coarse powder without adding water.  It looks like a semi dry paste.
mullangi poriyal
  • Heat oil in a kadai. Temper mustard seeds, urad dal, curry leaves, red chilli and hing. Saute big onion till transparent.
    mullangi poriyal
  • Add the chopped radish and saute till it becomes soft. ( If you have pressure cooked radish, add it without water). Toss gently without breaking the radish pieces. Keep the flame low, add 1/4 cup of water, mix well and cover cook for sometime.After the radish is 3/4th cooked, add the ground coconut masala. Mix well and cook till its raw smell goes off and radish is completely cooked.
mullangi poriyal

mullangi poriyal
  • Remove after the raw smell of masala goes off.( If you don’t want to pressure cook radish, add the raw ones and saute till it becomes soft. Add ground masala, sprinkle some water and cover cook till done). Serve with sambar rice or curd rice.

    Enjoy !
Note
  • Adjust the quantity of MTR powder as per your taste.
  • You can also add 1/2 tsp of red chilli powder in addition to MTR powder.
  • If you don’t have MTR powder in hand, you can use 1 tsp red chilli powder + 1/2 tsp garam masala powder.
Try this yummy radish poriyal for a change & enjoy with sambar rice.
Radish stir fry

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February 3, 2018

Shenga Chutney Pudi - North Karnataka Peanut Chutney Powder - Shenga Hindi

Shenga chutney pudi

Shenga hindi (Kadlekai chutney pudi in Kannada, Peanut chutney powder in English) is a North Karnataka special side dish for rice, chapathi, idli, dosa and jolada roti. It is a dry chutney recipe prepared without coconut. I learnt this from my friend Megha whose mom is from North Karnataka. It can be prepared easily with very less ingredients. People in Karnataka love to mix this shenga chutney pudi with curd and enjoy with jolada roti. But we liked it very much with plain rice drizzled with ghee more than roti, idli or dosa.If you have roasted peanuts in hand, this chutney pudi can be prepared instantly. You don’t need to remove skin of peanuts as well. This peanut powder stays good for a week and its ideal for travel too. Recently I shared 3 Karnataka special recipe in Tamil for Aval kitchen magazine. Many of my readers asked me to post those recipes in my website too. So here you go, North Karnataka style Shenga hindi pudi / Kadlekai chutney pudi with step by step pictures and video.


Shenga Chutney Pudi Recipe


Shenga Hindi Pudi Recipe

How to make North Karnataka style Peanut chutney powder recipe for rice, jolada roti.


Cuisine: Indian
Category: Chutney Powder Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup - 250ml
  • Roasted Peanuts - 1 cup
  • Garlic cloves - 6 nos
  • Cumin seeds - 1 tsp
  • Red chilli powder - 4 tsp (adjust)
  • Salt - as needed

METHOD

  1. Dry roast peanuts in microwave high power for 3 minutes or on stove top till golden brown.
  2. Let it cool down. No need to deskin peanuts.
  3. In a mixer grinder, take roasted peanuts, chilli powder, cumin, garlic cloves & salt.
  4. Grind it to coarse powder. Transfer to a container & store for a week.
  5. Mix with plain rice adding ghee OR mix with curd and serve with Jolada roti.

METHOD - STEP BY STEP PICTURES

  • Dry roast peanuts in microwave high power for 3 minutes or roast in a kadai in stove top. Roast in medium flame without burning them. Roast till its skin crackles & turn golden.Remove the peanuts & let it cool down.
    Shenga Chutney pudi - North Karnataka
  • In a mixer grinder take roasted peanuts, red chilli powder, cumin seeds, salt and garlic cloves. Grind to a slightly coarse powder.Check for taste and add more salt, chilli powder if needed.

  • Transfer to a clean, air tight box and store up to one week to 10 days. This chutney pudi tastes the best  for Jolada roti / Jowar flour roti when mixed with curd. You can enjoy it with plain rice adding ghee. If you like, you can have it with idli, dosa and chapathi too. You can also add this pudi in broad beans, cluster beans poriyal/Palya.
    North Karnataka chutney pudi
  • Enjoy !

Note

  • Adjust the amount of chilli powder as per your taste.
  • Some people add little sugar. But I didn’t use it.
  • For variations, you can roast cumin seeds, garlic cloves before grinding.

Try this easy, yummy Karnataka style Shenga hindi pudi and enjoy with plain rice & jolada roti !
Karnataka chutney pudi recipe

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January 31, 2018

Double Beans Poriyal – South Indian Style Double Beans Curry For Rice

double beans poriyal

I prepared this double beans curry recipe for the first time following my MIL’s South Indian style raw banana curry recipe adding fresh masala and coconut. Double beans is also known as lima beans. We call it as double beans poriyal in Tamil. It is high in nutrition, packed with soluble fiber that helps to reduce cholesterol and manage diabetes. I have seen my friends making sambar and kurma using fresh beans. But to begin with, I tried this yummy double beans poriyal recipe using dried double beans as I don’t get fresh ones in my place. It came out very well and tasty. Its a good side dish for sambar rice, rasam rice & curd rice. Except the soaking time, its very easy to make & can be done quickly. Do try this healthy poriyal recipe for rice and enjoy. Lets see how to make double beans/ lima beans poriyal recipe with step by step pictures.


Double beans poriyal


Double beans poriyal recipe


Double beans poriyal recipe

How to make double beans poriyal for rice


Cuisine: South Indian
Category: Poriyal recipes
Serves: Serves 4
Prep time:6Hours
Cook time: 20 Minutes
Total time:6H20 Minutes


INGREDIENTS

1 cup - 250ml
  • Double beans / Lima beans - 1 cup
  • Salt & water - as needed
To Grind masala
  • Grated coconut - 1/3 cup
  • Coriander seeds - 1.5 tbsp
  • Red chillies – 4 nos
  • Turmeric powder - 1/4 tsp
  • Sambar Powder - 1 tsp
  • Big onion - 1 no
  • Cumin seeds - 1/2 tsp
  • Garlic cloves - 3 nos
To Temper
  • Cooking oil – 2 tbsp
  • Mustard seeds –1/2 tsp
  • Urad dal – 1 tsp
  • Curry leaves - Few

METHOD

  1. Wash and soak double beans in enough water for minimum 6 hours or overnight.
  2. Pressure cook soaked beans adding water and salt. Cook in low flame for one whistle.
  3. Grind all the ingredients for masala to a smooth paste without adding water.
  4. Heat oil and temper mustard seeds, urad dal, curry leaves. Add cooked double beans without water.
  5. Add the ground masala paste and mix well to coat the masala. Add 1/4 cup of water and boil in low flame for few minutes till poriyal becomes semi dry. Remove in a plate. Serve with rice.

METHOD - STEP BY STEP PICTURES

  • Wash and soak double beans in enough water for one whistle in very low flame. Remove the lid after steam is released. Drain the excess water and set the beans aside. ( I cooked the beans by keeping in a box inside the pressure cooker. I kept the dal in cooker base.)
    double beans Poriyal
  • Grind all the ingredients given under “ To grind masala” to a paste without adding water. Water content in onion and coconut is enough to make it a paste. Set aside.
    double beans curry
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, curry leaves. Add the cooked double beans, ground masala paste and mix well to coat the beans.

  • Sprinkle 1/4 cup of water and mix well in low flame till the poriyal looks semi dry. Transfer the poriyal to a kadai. Serve with rice, sambar rice or curd rice.
    double beans curry

  • Enjoy !

Note

  • Add more red chillies if you want spicy poriyal.
  • You can add some lemon juice at the end if you like.
  • If you are using fresh double beans, you don’t have to soak it. Just pressure cook them directly adding water.
Try this easy, healthy double beans poriyal at home. I enjoyed it with Paruppu rasam rice.

Double beans curry recipe

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January 18, 2018

Mochakottai Kathirikai Kara Kuzhambu Recipe – Mochai Kulambu For Rice

Mochakottai kathirikai kuzhambu

Mochakottai kathirikai kuzhambu  ( Field beans, brinjal gravy for rice) is one of the most popular kuzhambu varieties in Tamil nadu. Now mochai is in peak season. So I bought one kg of it during Pongal festival and started trying varieties of Tamil nadu and Karnataka style recipes. Usually my MIL makes pacha mochai kulambu without coconut (Fresh beans). 

But today I tried this mochai kara kulambu with coconut for the first time today after referring so many recipes. I made it directly in a pressure cooker to easy my job. It came out very well with a nice flavor of mochakottai and brinjal. I loved it very much. I am sure it will taste even better tomorrow. So I have reserved some gravy in the refrigerator. 

Friends, do try this Tamil nadu special mochai kottai kathirikai kuzhambu and share your feedback with me. You can also add kidney beans, brown chana and make this gravy. Ok, lets see how to make mochai kuzhambu with step by step pictures.


Mochakottai Kathirikai Kuzhambu Recipe


Mochakottai Kathirikai Kuzhambu Recipe Mochakottai Kathirikai Kara Kuzhambu for rice
Cuisine: South Indian
Category: Kuzhambu Recipes
Serves: 3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS

1 cup - 250ml
  • Mochakottai / Field beans - 1/2 cup
  • Tamarind – Big gooseberry size
  • Brinjal -1 no (I used 2 small brinjals)
  • Tomato - 1 no
  • Big onion - 1 no OR small onion - 10 nos
  • Garlic cloves - 10 nos
  • Grated Jaggery – 1/2 tsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Fennel seeds - 1/2 tsp
  • Garlic cloves - 2 nos
  • Big onion - 1/4 no. Or small onion - 2 nos
  • Red chilli Powder – 1.5 to 2 tsp ( adjust)
  • Coriander seeds powder / Dhania powder – 1.5 tsp
  • Water - to grind
To Temper
  • Cooking oil or Sesame oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Methi seeds - 1/8 tsp
  • Urad dal - 1/2 tsp
  • Chana dal - 1/2 tsp
  • Curry leaves - Few

HOW TO MAKE MOCHAKOTTAI KUZHAMBU

  1. Wash and chop brinjal, tomato, onion. Peel garlic. Wash mocha kottai. Keep in water.
  2. Heat oil in a pressure cooker & temper it. Saute onion, garlic, curry leaves. After it turns golden, add tomato and saute till mushy.
  3. Add the ground paste, saute till raw smell goes off.
  4. Add tamarind extract,  chopped brinjal, jaggery, salt and pressure cook in low flame for one whistle.
  5. If the gravy is thin, boil till thick. Serve hot with rice.

METHOD - STEP BY STEP PICTURES

  • Wash and chop brinjal into lengthy, thick pieces. Keep immersed in water to avoid color change. Wash and clean fresh mochai kottai. Keep in water along with brinjal. (If you are using dried mochakottai/ field beans, you must soak it over night or for 8 hours).Soak tamarind in 1 cup of water and take the extract.
    Mochakottai-kathirikai-kulambu-1
  • Grind all the ingredients given under “To grind” to a smooth paste. Set aside.
    Mochakottai-kathirikai-kulambu-2
  • Heat oil in a pressure cooker. Temper mustard seeds, methi seeds, urad dal, cumin seeds,chana dal and curry leaves. Saute onion, garlic cloves till it turns golden.
  • Add tomato and saute till mushy. Add the ground paste and saute till its raw smell goes off.
    Mochakottai-kathirikai-kulambu-3
  • Now add the tamarind extract, jaggery, chopped brinjal, salt and mix well. Pressure cook in very low flame for one whistle. Open the lid after the steam is released.
    Mochakottai-kathirikai-kulambu-4
  • If the gravy is too thin, boil for few minutes till it becomes thick. If the gravy is too thick, add some water, give a roll boil and remove it. Serve hot with rice.
    Mochakottai-kathirikai-kulambu-5
  • Enjoy !

Note

  • Adjust the quantity of spice powders as per your taste.
  • Addition of fennel seeds gives a mild masala flavor to this gravy.
  • Mochai and kathirikai adds a nice smell to this gravy.
  • You can also make this gravy with small onions alone. You can also use cooked brown chana, red beans or cow peas/ Thattai payaru.

Try this easy, yummy mocha kottai kathirikai kara kuzhambu recipe for rice and enjoy !

Mochakottai-kathirikai-kulambu
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December 16, 2017

Orange Peel Pachadi Recipe – Orange Skin Pachadi

Orange peel pachadi
Last weekend I had shared Orange peel pachadi in sweet taste. Today’s post is orange skin spicy pachadi prepared by my MIL. Basically pachadi is a South Indian style side dish recipe in which the ingredients are similar to pickle but slightly different in cooking procedure, taste and semi thick in consistency. We make pachadi with raw mango, ripe mango, citron fruit / narthangai. 

This recipe is very similar to my Narthangai pachadi but we used orange skin (kamala orange in Tamil). So the quantity of tamarind, green chilli and other spices vary slightly. Its so easy to cook as its done in a pressure cooker. If you have oranges at home, do not throw its skin. Make and consume it in the form of this pachadi and reap its health benefits. 

Next week I will share Orange skin kuzhambu and orange peel pickle. In the mean time, check out my orange skin sweet pachadi too. Ok, lets see how to make orange peel pachadi recipe in a pressure cooker easily !

Check out my mango pachadi recipe too !

Orange skin pachadi

Orange Skin Pachadi


Orange peel pachadi Spicy pachadi recipe with orange peel.
Cuisine: South Indian
Category: Pickle Recipes
Serves: 1.5 cups
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup – 250ml
  • Orange skin/peel – 1 cup
  • Green chilli – 12 nos ( use 10 for less spice)
  • Tamarind – Big gooseberry size
  • Jaggery – 1.5 tbsp
  • Salt - as needed
  • Water – as needed ( I used 1/2 cup)
  • Hing - 1/2 tsp
  • Methi seeds - 1/4 tsp
To Temper
  • Sesame oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves - Few
HOW TO MAKE ORANGE SKIN PACHADI
  1. Wash and chop orange skin into small pieces. 
  2. In a pressure cooker base, take the chopped orange peel, slit green chilli, salt, hing, tamarind extract and jaggery.
  3. Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released.
  4. Add roasted fenugreek seeds powder, mix well and boil for a minute.
  5. Temper mustard seeds in sesame oil and add to the pachadi. Store in a box after it cools down.
METHOD - STEP BY STEP PICTURES
  • Wash and chop orange skin into small pieces. Set aside.
    Orange peel pachadi
  • Soak the tamarind in 1 cup water.Take the required green chilli and slit into two. Dry roast methi seeds and grind to powder.Keep aside.
    Orange peel pachadi
  • In a pressure cooker base, take the chopped orange, slit green chilli, 1/2 cup of tamarind extract, salt, jaggery and hing. Pressure cook in low flame for 1 to 2 whistles.
    Orange peel pachadi
  • Open the cooker lid after steam is released. Add roasted methi seeds powder. Mix well and roll boil for a minute. If the pachadi is too watery, you can boil for one more minute to make it slightly thick. Remember this pachadi thickens a bit after it cools down. Check for taste and add more salt if required.Let it cool down. The actual taste of this pachadi can be known after a day or two. Remove the pachadi from cooker to another vessel ( porcelain or glass jar) because it may react.
  • Temper mustard seeds, curry leaves in sesame oil and add to pachadi. Mix well.
    Orange peel pachadi
  • Store the pachadi in a box only after it cools down completely. Refrigerate it. Stays good for 15 days. But you should reheat it once in 3 days to avoid pungent smell. Enjoy with curd rice! 

Note

  • Adjust the quantity of tamarind and green chillies as per the bitterness of skin. I hope the measurements I have given in this recipe works well. If you need it more spicy, add more green chillies sauteed in oil separately. Mix with pachadi . Boil for a minute. The next day, you can get the spicy taste.
  • You may have to reduce the number of chillies if its too spicy.
  • Addition of jaggery balances all the taste. So do not skip it.
  • We like the pachadi to be slightly watery. If you want it thick, just boil for more time.
  • You can use kolingikai or narthangai and make the same pachadi.
Try this easy, yummy, spicy pachadi with orange skin and enjoy with curd rice.
Orange peel pachadi
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November 29, 2017

Pudalangai Kootu – Snake Gourd Masala Kootu Recipe

Pudalangai kootu
I learnt this pudalangai kadalai paruppu masala kootu / snake gourd kootu for rice from my friend Megha. This is not like the usual version of kootu. This kootu has a mild masala flavor with ginger garlic paste. I have already shared a brinjal masala kuzhambu learning from my friend Megha. This is also a very similar recipe but I have used soaked chana dal/ kadalai paruppu. In some hotels, they serve this kind of kootu. I make this kootu  directly in a pressure cooker to ease my job. I also make it slightly thin like a gravy and mix with rice & ghee. If you make it thick, you can have it as side dish for rice or chapathi. It tastes more like kurma kulambu. Whenever I make this pudalangai kootu, I make some spicy rasam to go with it. It would be a simple but comforting meal for us. Ok,  Lets see how to make snake gourd kootu with chana dal for rice.

Do check out my Arai Keerai/ Amaranthus kootu, Manathakkali keerai kootu, Palak Keerai kootu, Carrot kootu, Cabbage kootu, cluster beans kootu, Beetroot kootu and mixed vegetable kootu recipes too.

Snake gourd kootu

Snake gourd kootu / Pudalangai kootu


Snake gourd kootu / Pudalangai kootu

Snake gourd kootu with chana dal & masala - Pudalangai kadalai paruppu kootu


Cuisine: South Indian
Category: Kootu Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Snake gourd / Pudalangai - 1 medium sized
  • Chana dal / Kadalai paruppu - 3 tbsp
  • Big onion - 1 no
  • Ripe tomato - 1 no
To grind
  • Grated coconut - 2 tbsp
  • Cinnamon – 1 small piece
  • Cloves – 1 no
  • Big onion - 1 no
  • Coriander leaves - 1 sprig
  • Red chilli powder - 1 tsp
  • Coriander seeds powder / Dhania powder - 1 tsp
  • Ginger Garlic paste - 1 tsp
  • Turmeric powder – 1/4 tsp
To Temper
  • Coconut oil or cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - Few

METHOD

  1. Wash and chop Snake gourd into small pieces.
  2. Soak chana dal in enough water for 15 minutes.
  3. Grind the items given under “To grind” to a smooth paste.
  4. Heat oil in a cooker base and temper mustard, urad dal and curry leaves.
  5. Saute chopped onion, tomato until mushy. Add snake gourd pieces, chana dal and ground masala paste.
  6. Saute till raw smell goes off. Add enough water and salt. Mix well and pressure cook in very low flame for 2 whistles. Serve with rice or chapathi.

METHOD - STEP BY STEP PICTURES

  • Wash and soak chana dal in enough water for 15 minutes. In the mean time, wash and chop snake gourd into small pieces. Chop onion and tomato into small pieces and set aside.
    Pudalangai kootu

  • Grind all the ingredients given under “ To grind” to a smooth paste adding water. Set aside.
    Pudalangai kootu

  • Heat oil in a pressure cooker. Splutter mustard seeds, urad dal and curry leaves. Saute onion and tomato pieces. When tomato becomes mushy, add chopped snake gourd and soaked chana dal.Mix well.
    Pudalangai kootu

  • Now keep the flame medium and add the ground masala paste. Saute till raw smell goes off. Add water and required salt.
    Pudalangai kootu

  • Mix well and pressure cook in very low flame for 2 whistles.Remove the lid after the steam is released. If the kootu is watery, boil for sometime to make it thick. If its too thick, add little water, mix well and boil for few seconds.
    Pudalangai kootu

  • Enjoy mixing with hot rice adding ghee Or as a side dish for vatha kuzhambu sadam & chapathi / roti. Enjoy !

Note

  • Soaking chana dal is very important else it won’t cook properly. You should soak at least for 15 minutes,
  • You can use ridge gourd, bottle gourd or chow chow  instead of  snake gourd and make the same.
  • You can also use 1/2 tsp of garam masala powder if making for chapathi.
  • Grinding onions and gg paste gives a nice flavor.So do not avoid them.
  • You can skip coriander leaves if you don’t have in hand.
Try this yummy snake gourd masala kootu easily in a pressure cooker and enjoy !
Snake gourd kootu recipe
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November 23, 2017

Chow Chow Poriyal – Spicy Chayote Curry Recipe

Chow chow poriyal
Chow Chow Vegetable( Chayote in English, Ishkus in Hindi, Seemai Kathirikai in Tamil, Seeme Badanekayi in Kannada, Seema vankaya in Telugu) makes its appearance in my kitchen at least twice a week. I make sambar, poricha kuzhambu and kootu with it. Chow chow poriyal was in my try list for long time as I have never seen my mom & MIL making poriyal with it. Here in Bangalore, most of the hotels serve this chow chow curry in their lunch thali. So I wanted to try that way. Its a very simple dry curry recipe but spicy in taste. People call it as Seeme Badanekayi Palya in Kannada. As chow chow vegetable is bland in taste, I have used spice powders to bring the masala flavor. I prepared this chow chow curry directly in a pressure cooker to ease my job. Yes it was done under 10 minutes. This recipe is ideal for bachelors and working women to whip up a quick side dish for sambar rice and curd rice. Do try this spicy chow chow curry for rice and enjoy. If you like, you can have it with roti a well.

Check out my other PORIYAL RECIPES too !

chayote curry

Chow Chow Poriyal / Chayote Curry Recipe


Chow Chow Poriyal / Chayote Curry Recipe

Chow chow poriyal for rice,roti - Chayote dry curry recipe, spicy in taste !


Cuisine: Indian
Category: Poriyal Recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS


  • Chow Chow / Chayote - 1 no (Big)
  • Big onion - 1 no
  • Garlic cloves - 5 nos
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 3/4 tsp
  • Dhania powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Grated coconut - 1/4 cup
  • Salt & water - as needed
To Temper
  • Coconut oil or cooking oil - 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Curry leaves - Few

HOW TO MAKE CHOW CHOW PORIYAL

  1. Wash and peel the skin of chow chow/chayote. Slice the head and tail portion.
  2. Chop into small cubes.Chop onion and garlic finely.
  3. Heat oil in a pressure cooker base. Splutter mustard seeds, urad & chana dal.
  4. Saute onion, garlic and chayote. Add salt and spice powders. Mix well.
  5. Add very little water and pressure cook in high flame for 2 whistles.
  6. Boil if there is excess water. Let it become dry. Lastly add grated coconut, mix well and serve !

METHOD - STEP BY STEP PICTURES

  • Wash and slice the head and tail part of chow chow. Peel the skin completely and chop into cubes. Chop onion and garlic cloves finely and set aside.
    Chow chow poriyal
  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves. When dals turn golden, add chopped onion, garlic and chow chow cubes. Saute for a minute.
  • Add turmeric powder, red chilli powder, dhania powder, garam masala powder and salt. Mix well.
    Chow chow poriyal
  • Add little water say 3 tbsp and mix well. Less water is needed because chow chow will release some water while cooking. Pressure cook in high flame for 2 whistles.
    Chow chow poriyal
  • Open the lid after steam is released. Mix gently and check for excess water. If its there, boil in high flame for a minute to drain all the water.Do not mix often because poriyal may become mushy. Toss gently. Poriyal should be dry. Lastly add grated coconut, mix well and serve with rice or roti !
    Chow chow poriyal
    Chow chow poriyal
Enjoy !

Note

  • Chow chow needs less water and less time to cook. So do not add more water while pressure cooking.
  • Chow chow becomes mushy if you cook for more time in pressure cooker. So its better to cook in high flame for 2 whistles. It cooks in the steam itself.
  • Adjust the quantity of chilli powder to make it more spicy.
  • You can also skip garam masala powder but it adds a nice flavor to the curry.
  • You can follow the same recipe and use bottle gourd / sorakkai instead of chow chow.

Try this easy, yummy chow chow poriyal at home and enjoy with sambar rice, rasam rice & curd rice.
Chow chow curry

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