Beans Mezhukkupuratti - Kerala Style Beans Stir Fry Recipe

Beans mezhukupuratti is one of the easy and yummy Kerala style side dish for rice. Its a stir fry recipe without coconut. I have tried many side dish recipes for every Onam sadya menu. But I love this one as the onion garlic masala adds a nice flavor and taste to this mezhukupuratti. I have been following this recipe for the past few years. I have also tried with red chilli ans chilli powder. Both comes out well. But mezhukkupuratti with chilli powder is my personal favorite. You can follow the same recipe and use raw banana, potato or long beans instead of green beans. Friends, do try this yummy Kerala style beans mezhukupuratti / beans stir fry recipe following the step by step pictures and share your feedback.

Check out my other Kerala recipes too.

Kerala style beans stir fry - Beans mezhukkupuratti

Kerala special stir fry for rice - Beans mezhukkupuratti recipe

Cuisine: Kerala

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

French Beans - 2 cups (cut into 1cm length) Salt and water - as needed To grind to coarse paste Small onions- 8  Garlic cloves – 5  Chilli powder or red chilli – 1 tsp or 2 Turmeric powder - 1/4 tsp To temper Coconut oil – 2 tbsp Mustard seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE BEANS MEZHUKUPURATTI

1. Wash and chop beans to 1 inch length. Cook till soft and firm. Set aside.
2. Grind onion, garlic, chilli powder and turmeric powder to a coarse paste without adding water.
3. Heat coconut oil in a kadai. Temper mustard seeds, curry leaves.
4. Add the ground masala and saute for few minutes. Add cooked beans and mix gently.
5. Cook till it raw smell vanish, beans look dry and shiny.
6. Switch off the flame and serve with rice.

METHOD - STEP BY STEP PICTURES

Wash and chop the beans to 1 inch length. Pressure cook in high flame for 2 whistles adding less water or cook in a pot till its soft but firm in shape. Drain the excess water and set aside. In the mean time, grind onion, garlic cloves , red chilli powder or red chilli to a coarse paste without adding water. Wipe the sides of  mixie and grind again till you make a coarse paste. Set aside. Heat coconut oil in a kadai. Splutter mustard seeds, urad dal and curry leaves. Add the ground masala, cooked beans and saute for few minutes. If its sticking to the pan and looks too dry, sprinkle few drops of oil or water. Add required salt, turmeric powder and mix well in low flame. Sprinkle little water if needed and cook till raw smell of onion garlic masala vanish. Saute till beans looks dry and shiny. It gives a nice smell too. Now switch off the flame. Rest for sometime and then serve with rice, sambar. Enjoy !

Note

For variations, you can use raw banana, potato, long beans and follow the same procedure. You can use red chilli powder or red chilli while grinding.

Easy, yummy Kerala style beans stir fry is ready to enjoy with rice.

 

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Cabbage Thoran - Kerala Style Cabbage Stir Fry Recipe

Kerala style cabbage stir fry / cabbage thoran with coconut is our family favorite side dish for rice. This sadya style cabbage thoran is a very easy recipe that is prepared with simple ingredients like coconut, cumin, ginger, small onion and green chilli ground to a coarse paste, mixed to the finely shredded cabbage and stir fried to cook it. It tastes so good and tastes much better than my regular cabbage poriyal. Even cabbage haters would love this  Kerala thoran recipe.

Usually cabbage thoran can be prepared without onion too. But some people use onion, carrot for variations. Some also make it without coconut. I will try to post that version too. Here is the most popular, Onam sadya style cabbage thoran recipe with step by step pictures.

Cabbage Thoran Recipe

Kerala Onam Sadya style cabbage thoran recipe / Cabbage stir fry for rice.

Cuisine: Kerala

Category: Onam recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Shredded or finely chopped cabbage - 3 cups (I used half of medium sized cabbage) Turmeric powder - 1/2 tsp Salt - as needed Water - Few tbsp ( optional, use only if needed) To Grind Grated coconut - 1 /2 cup Green chilli - 2 to 3 Small onion - 6 or big onion - 1 Cumin seeds - 1 tsp Ginger - 1 inch piece To Temper Coconut oil - 1.5 tbsp Mustard seeds - 1 tsp Urad dal - 2 tsp Red chilli - 1 Curry leaves - Few

HOW TO MAKE CABBAGE THORAN RECIPE

1. Wash and shred/ chop the cabbage finely or slice it thinly.
2. Grind coconut, green chilli, ginger and cumin seeds to a coarse paste without adding water.
3. Take the chopped cabbage, ground coconut paste, turmeric powder and salt. Mix well.
4. Heat coconut oil in a kadai. Splutter mustard seeds, urad dal, red chilli and curry leaves.
5. Add the cabbage mixture and saute in low to medium flame.
6. Cover and cook in low flame till cabbage turns soft. Remove and serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and remove the thick white, central part of cabbage. Shred / finely chop the cabbage or chop into thin slices by cutting in the corners.  Collect in a big plate or bowl. Grind coconut, green chilli, ginger and cumin seeds to a coarse paste without adding water. Add this coarse paste to the finely chopped cabbage, turmeric powder and required salt. Mix well and set aside. Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, red chilli and curry leaves. Add the cabbage mixture and saute in medium flame for few minutes. Cover it with a lid and cook in low flame till its soft and well cooked. (If necessary you can sprinkle little water and cover cook it).   Switch off the flame and serve with rice, sambar. Enjoy !

Note

For variations, you can crush onion, cumin seeds and green chilli and add to cabbage. In that case, you can add grated coconut at the end and mix it. You can also try sauting onion, green chilli and then add shredded cabbage to make this thoran. To make it more colorful, you can add some finely chopped carrot along with cabbage.

Try this easy, yummy Kerala style cabbage thoran recipe and share your feedback with me.

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Potato curry / potato roast can be prepared in many ways. This Tamilnadu brahmin style potato kara kari recipe without onion, garlic is one of the easiest method of making it. It tastes so good with sambar, rasam and curd rice. You can also serve it with lemon rice. This type of potato curry is usually served in weddings ( Kalyana veetu urulaikilangu poriyal)

 Kids would love this potato kara kari if you make it less spicy. If you have boiled potatoes in hand, you can make this kara kari under 10 minutes. No grinding and very less chopping works is needed for this recipe.

I have already shared a Tamil brahmin style urulaikilangu fry recipe in my blog. But this recipe is completely different from that version. I followed this potato kara kari recipe from Jeyashri’s blog and a YouTube video. This kara curry is served in traditional Tamil brahmin weddings( Kalyana veedu). Yesterday I prepared this curry for the first time with slight modifications. I used both besan flour and rice flour along with spice powders.

The smell and the texture of roasted potatoes coated with masala was so appealing and drool worthy. We all loved it. Friends, do try this Tamil nadu style potato roast i.e urulaikilangu kara kari for rice and enjoy !

Check out my another version of no onion, no garlic brahmin style potato fry too!

Also check out my MIL's style potato curry I make for my guests.

And my mom's style potato poriyal with onion, garlic.

Potato Kara Kari / Urulaikilangu kara curry recipe

Potato Kara Kari / Urulaikilangu kara curry recipe - Tamil brahmin style potato roast recipe for rice.

Cuisine: Tamilnadu

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

Boiled potato – 2 big Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal – 1 tsp Curry leaves - Few Red chilli powder - 1 tsp Turmeric powder – 1/4 tsp Hing / Asafetida - 1/4 tsp Salt – as needed Rice flour – 1.5 tsp Besan flour – 1.5 tsp

HOW TO MAKE POTATO KARA KARI

1. Wash and pressure cook potatoes in high flame for 2 to 3 whistles adding required water.
2. Peel the skin and chop into big cubes. Set aside.
3. Mix the spice powders, flours and salt. 
4. Heat oil and splutter mustard seeds, urad,chana dal and curry leaves.
5. Lower the flame completely. Add the mixed powders.
6. Mix quickly without burning. Add the potato cubes and mix well.
7. Cook in medium flame tossing at regular intervals till potatoes get roasted.
8. Switch off the flame. Serve with sambar, rasam or curd rice.

METHOD - STEP BY STEP PICTURES

Wash the potatoes. Cut into two pieces. Take in a pressure cooker and add sufficient water to cover the potato. Pressure cook in high flame for 2 to 3 whistles. Remember potato should not become too soft or mushy. It should be cooked but firm in shape. Open the cooker after the steam is released naturally. Take the potatoes and keep in cold water till it cools down. Peel the skin and cut into cubes as shown in the picture. You can also chop into small sized cubes if you like.  Mix the rice flour, besan flour, red chilli powder, turmeric powder and salt. Mix well. Heat oil in a kadai. Splutter mustard seeds, urad, chana dal and curry leaves. Lower the flame completely. Add the spice mix and mix quickly. Add the potato cubes immediately and mix to coat well. Keep the flame medium and toss the potato gently. Keep tossing and cooking in medium flame till potato is roasted well with a nice golden color on top. Besan and rice flour coating turns crispy. If the curry sticks to the bottom of kadai, scrape it and add to the curry. It tastes so good. I used non-stick kadai, so mine was not sticking to the pan.   Switch off the flame. Serve hot with sambar, rasam and curd rice.  Enjoy !!

Note

Adjust the quantity of chilli powder as per your taste. For variations, you can add besan flour and rice flour at the end, roast till crispy and golden. Make sure you don't burn the spice powders while adding to the hot oil. Keep the flame completely low and add it. Immediately add the potato cubes to avoid burning.

Easy yummy potato kara kari is ready to enjoy with rice !

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Appala Kulambu – Iyengar Appalam Kuzhambu Recipe

 

Last week when I was looking for kuzhambu without vegetables, I made this Iyengar style appala  kulambu for the first time. I never thought a vatha kuzhambu adding fried appalam / papad tastes so good. Its so easy to prepare and also stays good for 3 to 4 days in refrigerator.

Day by day, its taste and flavor got improved when I reheated and consumed it. I am sure this kuzhambu recipe without vegetable, coconut, onion, garlic would be helpful during this lockdown period. Use sesame oil / gingely oil / nalla ennai and fry the papad in oil for best taste.

 Ok friends, lets see how to make this no onion, no garlic, no vegetable, no coconut appala kulambu recipe with step by step pictures.

Appala Kulambu Recipe

Iyengar appala kuzhambu without any vegetables, onion, garlic and coconut.

Cuisine: Indian

Category: Side dish for rice

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

To saute in oil ( 1 cup = 240ml) Sesame Oil - 3 tbsp Appalam / Plain Papad - 3 ( small) Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Methi seeds – 1/8 tsp Cumin seeds – 1/4 tsp Chana dal – 1 tsp Curry leaves - Few Red chilli - 1 ( pinched into 2)   Hing / Asafetida – a pinch Tamarind – Big gooseberry size Sambar powder – 1 tbsp ( add more based on taste) Turmeric powder – 1/4 tsp Jaggery – 1/2 tsp Rice flour – 1 tsp Water & Salt – as required

HOW TO MAKE APPALA KULAMBU

1. Heat sesame oil in a kadai. Tear the papad into small pieces. Fry the papad in oil.
2. Lower the flame and splutter mustard seeds, urad dal, chana dal, methi seeds, cumin seeds and red chilli.
3. Once the dal turns golden, lower the flame completely. Add turmeric powder, sambar powder, salt, hing and pinched curry leaves. 
4. Saute quickly and add 1 cup of tamarind extract immediately.
5. Add jaggery and boil the kulambu till raw smell leaves.
6. Mix rice flour in little water without lumps.
7. Add to the kuzhambu and boil till it becomes thick and oil starts to float on top.
8. Switch off the flame. Serve with plain rice and enjoy !

HOW TO MAKE APPALA KULAMBU - STEP BY STEP PICTURES

Soak tamarind in 1 cup warm water for 15 minutes and take the extract. Take the papad and tear it into small pieces. Heat sesame oil in a kadai and fry the papad pieces.  Lower the flame and add the mustard seeds, urad dal, chana dal, methi seeds, pinched red chilli, hing and curry leaves. Saute till dal turns golden brown. Lower the flame completely. Add sambar powder, turmeric powder. Mix quickly without burning.  Add 1 cup of tamarind extract. Mix well, add required salt, jaggery. Boil till raw smell of tamarind goes off. If needed, add 1/2 cup more water. Check for taste and add more sambar powder if necessary. Mix 1 tsp of rice flour in 1/4 cup water without lumps. Add to the kuzhambu and boil till it becomes thick and oil starts to float on top.  Switch off the flame. Transfer to a bowl, serve with plain rice with any kootu as side dish.

Note

Adjust the quantity of sambar powder as per your taste.  You can also fry the papad in oil separately and add to kulambu while boiling at the end.

Friends, try this easy, yummy appala kulambu for rice and enjoy  !

 

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Cauliflower curry without onion, garlic – Jain Style Gobi Sabzi

Cauliflower is in season now. So I buy it once in a week and trying some yummy recipes with it. Last week I prepared this cauliflower curry without onion and garlic, tomato for the first time. Its a dry sabzi that goes well with rice, roti or naan. This Jain style gobi curry came out so well even though its without onion, garlic. Its called as Sukha gobi and this recipe is ideal for fasting / Vrat ka khana during Navratri. Friends, do try this easy, yummy cauliflower curry without onion and garlic for rice or roti. Share your feedback with me.

Cauliflower / Gobi Curry without onion, garlic

Cauliflower curry without onion and garlic, tomato

Cuisine: North Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Cauliflower - 1/2 (I used big one) Cooking oil - 2 tbsp Cumin seeds - 1/2 tsp Bay leaf - 1 Turmeric powder - 1/2 tsp Red chilli powder - 1 tsp Coriander seeds powder - 1.5 tsp Garam masala powder – 1/2 tsp Aamchur powder or lemon juice – 1/4 tsp (optional, I din't use) Salt - as needed Water - to sprinkle + 3 cups ( to boil cauliflower florets) Coriander leaves – to garnish

HOW TO MAKE JAIN CAULIFLOWER CURRY

1. Wash the cauliflower florets and parboil in water for few minutes adding turmeric powder.
2. Drain the water and keep the parboiled cauliflower aside.
3. Heat oil in a kadai. Temper cumin seeds, bay leaf.
4. Lower the flame. Add chilli powder, coriander seeds powder, garam masala powder.
5. Mix quickly and add the cauliflower florets, required salt. Mix well.
6. Cover cook for few minutes. Sprinkle little water if its too dry.
7. Switch off the flame after the cauliflower is completely cooked.
8. Garnish with coriander leaves, sprinkle lemon juice and serve hot with rice, roti !

METHOD - STEP BY STEP PICTURES

Wash the cauliflower florets and parboil in 3 cups of water adding turmeric powder. Drain the water completely and set aside. Heat oil in a kadai and splutter cumin seeds, bay leaf. Lower the flame completely. Add red chilli powder, coriander seeds powder, turmeric powder, garam masala powder and required salt. Mix quickly and add the parboiled cauliflower florets. Mix well. Sprinkle little water if the curry looks too dry. Cover cook till cauliflower is completely cooked. Add some aamchur powder (optional) and mix well. Boil and evaporate if there is excess water. Switch off the flame and garnish with coriander leaves. Sprinkle lemon juice if you like.  Serve hot with rice, roti and naan. Enjoy ! For variations, you can add some frozen green peas, boiled and cubed potato along with cauliflower. This is called as aloo gobi matar curry in North India. Enjoy !

Note

I didn’t use tomato or aamchur powder in this recipe. Instead I sprinkled some lemon juice at the end. For variations, you can saute frozen green peas along with cauliflower and make this curry. You can also make this in gravy kind by sauting tomato along with cauliflower and adding more water for cooking. Adjust the quantity of chilli powder and other spice powders as per your taste.

Try this easy, yummy cauliflower curry without onion, garlic, tomato and enjoy with rice, roti !

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Bengali Tetor Dal Recipe – Korolar Dal / Bitter Gourd Dal Recipe

Recently when I went to Salem, my MIL gave me few bitter gourds that was grown in our backyard. Usually I make bitter gourd pitlai, poriyal or crispy bitter gourd chips. This time for a change, I tried Bengali style Tetor dal recipe with moong dal and bitter gourd (Korola in Bengali). We can call it as bitter gourd dal in English. When I saw this recipe in YouTube, I felt bitter gourd and dal combo tastes weird as we are adding a bitter vegetable. But to my surprise, it came out really well.

Being a bitter gourd fan, I just loved it. The trick lies in slicing bitter gourd thinly and saute in oil till its cooked. By doing this way, bitter gourd tastes mildly bitter in this recipe. Cooking procedure is simple too. Tastes good when mixed with plain rice adding few drops of ghee. Begun bhaja and aloo posto are the best side dish for this tetor dal. Luckily I have posted both the recipes in my blog already. So please check the links below. My recent love for Bengali vegetarian food is reflected in this dish. Ok friends, do try this Bengali style Tetor dal / bitter gourd dal and share your feedback with me.

Check out my Bengali lunch menu - Vegetarian if you like !

Bengali Tetor Dal Recipe

Bengali Tetor Dal Recipe / Bitter gourd moong dal recipe.

Cuisine: Bengali

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Moong dal - 1/3 cup Bitter gourd - 1 (slice thinly) Cooking oil or mustard oil - 2 tbsp ( I used refined oil) Salt & water - as needed To temper Ghee / clarified butter - 1 tbsp Mustard seeds - 1/2 tsp Bay leaf - 2 Red chilli - 2 (whole) Grated coconut - 1/4 cup Ginger paste – 1 tsp

HOW TO MAKE TETOR DAL

1. Wash the moong dal and pressure cook adding enough water. Mash and keep aside.
2. Wash and chop bitter gourd slices thinly. Heat oil and saute the slices till its completely cooked and shrink in size. Remove in a plate.
3. Temper mustard seeds, bay leaf, red chilli, grated coconut, half of ginger paste and saute for few minutes.
4. Add the bitter gourd slices to it and saute well.
5. Lastly add the cooked moong dal, salt, sugar and required water.
6. Boil for few minutes. Add the remaining ginger paste and switch off the flame.
7. Serve with plain rice, begun bhaja or aloo posto !

METHOD - STEP BY STEP PICTURES

Wash the moong dal and take in a pressure cooker. Add 2 cups of water, a pinch of turmeric powder. Pressure cook in low flame for 2 whistles till dal cooks mushy. Open the cooker after steam is released. Mash and set aside. Wash and slice the bitter gourd thinly. Heat 2 tbsp oil in a kadai. Saute the thin bitter gourd slices in low to medium flame till its roasted and golden brown in color. Remove in a plate. Melt ghee in a pan. Temper mustard seeds, 2 bay leaf, 2 whole red chilli and 1/2 tsp of grated ginger / ginger paste. Lastly add grated coconut and saute till it turns golden in color. Switch off the flame. Add the sautéed bitter gourd slices, required salt, sugar to the cooked dal. Add tempered ingredients too. Add the remaining ginger too. Mix well. Add little water and adjust the consistency. Boil for few minutes. Switch off the flame. Serve with plain rice adding few drops of ghee. You can serve with begun bhaja or aloo posto as side dish. Enjoy !

Note

Make sure you saute and roast the bitter gourd slices. If you want to remove bitterness, soak the bitter gourd in little salted water. Squeeze well and then saute in oil. Some people add 1 cinnamon, 1 clove and cardamom in ghee while tempering. But I din't use it.

Bengali style tetor dal / bitter gourd dal recipe is ready to enjoy with plain rice.

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Arbi Roast – Seppankizhangu / Cheppankizhangu Roast Recipe

I love arbi roast and make this recipe in my kitchen very often. But somehow I haven’t shared this easy, yummy recipe in my blog. So I thought of sharing this recipe for people who look for easy poriyal recipes to cook in a jiffy during busy morning hours. This arbi fry, we call it as seppankizhangu / cheppankizhangu roast in Tamil tastes great with sambar rice, rasam rice and curd rice. Its my family favorite. 

More than us, Raksha loves it very much as it has a crispy exterior and soft interior just like potato roast. For variations, you can use small sized baby potatoes instead of arbi (colocasia, taro root in English). Friends, do try this yummy arbi roast and enjoy with rice.

Arbi roast recipe - Seppankizhangu roast - Taro root fry

Arbi roast recipe - Seppankizhangu roast for rice

Cuisine: Tamil nadu

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Arbi / colocasia / Seppankizhangu - 6 Red chilli powder - 1 tsp Coriander powder – 1.5 tsp Turmeric powder - 1/4 tsp Garam masala powder – 1/2 tsp (optional) Crushed fennel seeds – 1/2 tsp (optional) Asafetida / Hing – 2 pinches Rice flour - 2 tbsp Corn flour - 1 tbsp Cooking oil – 2 tsp Salt - as needed Water - to sprinkle To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/4 tsp Curry leaves - Few

HOW TO MAKE ARBI ROAST

1. Wash the arbi and pressure cook for 1 whistle in low flame.
2. Remove the skin and chop into thick roundels.
3. In a plate, take the spice powders, salt and flours.
4. Mix gently. Add arbi, cooking oil and coat well. Heat oil and temper the ingredients.
5. Arrange the arbi and cook in medium flame till golden on both sides.
6. Cook till crispy. Remove and serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and clean the arbi /colocasia. In a pressure cooker, take the arbi and add sufficient water. Pressure cook in low flame for 1 whistle. Make sure arbi is cooked retaining its shape. It should not become mushy. Open the cooker after the steam is released. Keep in cold water and peel the skin. Chop into thick roundels. Set aside. In a wide plate, add in red chilli powder, coriander powder, turmeric powder, salt, rice flour, corn flour. You can add garam masala powder and crushed fennel seeds optionally. Add arbi and 2 tsp of oil. Mix everything to coat the arbi with masala. Add very little water only if needed. Make sure you don’t break the arbi. Handle it gently. Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Arrange the masala coated arbi in the kadai. Cook in medium flame till the bottom turns golden. Flip and cook the other side till golden brown. It will turn slightly crispy too. Please adjust the flame to medium or high as per the need. Once its golden on both the sides, remove it from the flame. Serve hot with rice and sambar / rasam. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. You can use yam or baby potato instead of arbi.

Try this easy, yummy arbi fry for rice and enjoy !

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