Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe is an easy and interesting kuzhambu recipe I came across recently in a Youtube channel. Its a Tamil nadu village style peerkangai kadayal recipe adding milk. Its a very simple and easy recipe. This recipe is without coconut and no grinding job too. 

Usually I make my MIL’s peerkangai chutney and peekangai thol thogayal at home. I have also shared a North Indian style Turai ki sabji. I am happy that I tried this simple peerkangai paal kulambu. Everyone loved it. So I can make it often in my kitchen. For variations, you can make it thick and serve as peerkangai paal kootu.

Friends, do try this easy ridge gourd milk curry / Peerkangai paal kuzhambu recipe and enjoy with plain rice adding ghee.

Check out my other ridge gourd recipes

• Ridge gourd kootu

• Ridge gourd poriyal

• Andhra style ridge gourd dal

• Ridge gourd kuzhambu

• Karnataka heerekayi palya

• North Indian turai ki sabji

Ridge gourd milk gravy / Peerkangai paal kulambu recipe

Ridge gourd milk gravy / Peerkangai paal kulambu recipe - A simple side dish for rice.

 

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ridge gourd - 1 Big onion - 1 Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Rice flour - 1/2 tsp Salt and water - as needed Boiled and cooled milk - 1/2 cup Cooking oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Chana dal – 2 tsp Curry leaves - Few Hing / Asafetida – 1/4 tsp

HOW TO MAKE PEERKANGAI PAAL KULAMBU

1. Wash and peel the skin of ridge gourd. Chop finely.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.
3. Saute onion till transparent. Add chopped ridge gourd pieces. Saute till it shrinks and becomes soft. Add little water, cover cook for few minutes.
4. Now add turmeric powder, sambar powder and salt.
5. Mix well and boil for a minute. Lastly add milk, rice flour paste diluted in little water.
6. Mix well and boil till gravy reaches desired consistency. Remove and serve with plain rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of ridge gourd. Chop finely. Chop onions finely. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves. Add onion and saute till transparent. Add chopped ridge gourd pieces and saute till it becomes soft. Add little water, cover cook for sometime. Now add sambar powder, turmeric powder and salt. Mix well and boil till its raw smell goes off. Lastly add boiled and cooled milk. Simmer the flame. Mix rice flour in 1/4 cup of water and add to the gravy. Mix well and boil till the gravy reaches desired consistency. Switch off the flame and garnish with coriander leaves. Serve with plain rice and enjoy!

Note

For variations, you can add one finely chopped tomato and saute with onion. You can use green chilli instead of sambar powder. Original recipes dint call for rice flour. But I used it to give some thickness to the kulambu. For variations, you can make it thick and serve as peerkangai paal kootu.

Try this simple ridge gourd gravy for rice and enjoy !

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Broad Beans Poriyal Recipe | Avarakkai Poriyal

Broad beans poriyal / Avarakkai poriyal in Tamil is an easy, healthy broad beans recipe I make in my kitchen at least once in a week. Its a Tamilnadu style avarakkai poriyal recipe I learnt from my MIL. We make this poriyal without onion and garlic.  Its one of the easy avarakkai recipes that can be prepared in a pressure cooker directly. You can use pattai avarakkai / thick variety broad beans or sanna avarakkai / thin broad beans to make this poriyal. Both tastes good. I have used 1 carrot as I had less broad beans in hand. Its optional. In some hotels, they add carrot too. I have used moong dal in this recipe. You can either skip it or use chana dal instead. 

Friends, do try this easy Tamilnadu style avarakkai poriyal recipe directly in a pressure cooker. You will love it. For variations, you can add onion. Instead of grated coconut , you can use roasted peanut powder or even roasted flax seed powder. Its a healthy option too. Ok, lets see how to make broad beans poriyal with step by step pictures.

Check out my avarakkai poriyal with groundnut 

Broad beans poriyal / Avarakkai poriyal recipe

Broad beans poriyal / Avarakkai 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

1 cup = 250ml Broad beans - 25 / 2 to 3 cups Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - few Moong dal - 1 tbsp Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Sugar - 1/4 tsp (Helps to retain green color of broad beans) Salt - as needed Water - 1/2 cup Grated coconut - 1/4 cup (to garnish)

HOW TO MAKE BROAD BEANS PORIYAL

1. Wash and trim the edges of broad beans. Remove the fiber part.
2. Slice it thinly. Set aside. Heat oil in a pressure cooker.
3. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
4. Add broad beans, turmeric powder, sugar and salt. Mix well. Add sambar powder.
5. Mix well and add moong dal, water. Pressure cook in low flame for one whistle.
6. Remove the lid and boil the excess water if any. Lastly add grated coconut.
7. Serve with sambar, curd rice. 

METHOD - STEP BY STEP PICTURES

Wash and remove the fiber part by trimming the edges of broad beans. Slice it thinly. Set aside. ( I also used 1 chopped carrot as I had less broad beans). Carrot is optional though.  Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Add the chopped broad beans. Add turmeric powder, sugar and salt. Mix well. Add sambar powder and saute for a minute. Lastly add the moong dal and 1/2 cup of water. Mix well and cover the pressure cooker. Cook in very low flame for one whistle. Open the cooker after the steam is released. Mix well and boil excess water if any. Lastly add the grated coconut and cook for a minute. Serve with sambar rice, curd rice. Enjoy!

Note

For variations, you can add chana dal instead of moong dal. You can add red chilli powder instead of sambar powder but flavor varies. If you want to avoid coconut, you can add roasted groundnut powder or flax seeds powder.

Try this easy, yummy broad beans curry / avarakkai poriyal for rice and enjoy !

 

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Dill leaves dal recipe / Sabsige soppu dal / Shepu dal/ Suva dal Recipe

Dill leaves dal is an easy and healthy recipe (Sabsige soppu in Kannada, Dill leaves in English, Shepu or Suva Bhaji in Hindi, Sathakuppai in Tamil and Sowa in Bengali). Sabbasige soppu / Sabsige soppu was very new to me until I come to Bangalore. My friends and neighbors here buy this soppu/ Keerai/ greens often. They add it along with coriander leaves in most of the dishes like instant idli, paddu/ paniyaram, akki roti, instant dosa varieties etc. Its very good for lactating mothers after pregnancy.

I tasted this dill leaves in Iyengar bakery masala bun for the first time and started loving its flavor. Then I tried a palya/ poriyal/ dry curry with dill leaves but my family didn't like its flavor. It became a flop in my house. So I stopped buying it.

Recently when I was looking for sago idli / sabbaki idli (recipe coming up next week) in a YouTube channel, dill leaves were added to the idli. It gave a nice and unique look to the idli. So after a long time, I bought a small bunch of dill leaves again and tried this dill leaves dal and sago idli with it. 

This dal recipe is of North Karnataka / Uttara Karnataka style sabsige soppu saaru with toor dal. Surprisingly both of them loved this sabbasige soppu dal recipe. They loved its flavor and had two servings. I am so happy that finally I found one good recipe to include this healthy greens in our diet. Before making the recipes, I explained its health benefits to my husband and daughter. Please find the health benefits below. 

HEALTH BENEFITS OF DILL LEAVES / SABSIGE SOPPU :

Dill leaves are rich in anti oxidants. They are a good source of Vitamin C, Vitamin A, D, Iron, Magnesium etc. It helps to protect against heart diseases and cancer.

Dill leaves also promote healthy vision, augment skin, boost immune functions, treat digestive anomalies, remedy for sleep problems, fortify bone health, relieve respiratory infections, regulate hormonal balance, and enhance reproductive health. 

Friends, do try this easy, yummy and healthy sabsige soppu dal/ dill leaves dal and enjoy with plain rice adding ghee. You will love it. For variations, you can use moong dal instead of toor dal.

Dill leaves dal / Sabsige soppu dal recipe

Dill leaves dal / Sabsige soppu dal recipe for plain rice and roti.

 

Cuisine: Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Toor dal or moong dal - 1/2 cup Dill leaves /Sabsige soppu - 1/2 cup Cooking oil - 2 tbsp Crushed Pepper + Cumin seeds - 1 tsp (pepper 1/2 tsp, cumin seeds 1 tsp) Big onion - 1 Crushed garlic - 10 cloves Curry leaves - few Tomato - 1 Green chilli - 2 Tamarind - small berry size Dhania powder - 1/2 tsp Turmeric powder - 1/2 tsp Sugar or jaggery - 1/2 tsp

HOW TO MAKE DILL LEAVES DAL / SABSIGE SOPPU DAL

1. Wash and chop dill leaves, onion, tomato and green chilli.
2. Wash and pressure cook toor dal in enough water for 2 whistles.
3. Mash well and set aside. Heat oil in a kadai. Splutter mustard seeds, crushed cumin+pepper.
4. Saute onion, crushed garlic, curry leaves, dill leaves and green chilli. Saute for 5 minutes. Add tomato and saute till mushy.
5. Now add the cooked dal, tamarind extract, dhania powder, sugar and salt.
6. Add required water and boil for few minutes. Serve hot with plain rice adding ghee. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop dill leaves, onion, tomato, green chilli and set aside. Wash and pressure cook toor dal adding required water, turmeric powder and few drops of oil. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash well and set aside. Now heat oil in a kadai. Splutter mustard seeds, crushed pepper + cumin seeds. Saute onion, curry leaves, crushed garlic cloves, green chilli and dill leaves. Saute for 5 minutes. The more you saute, the more flavor it lends. Saute in medium flame. Add cooked dal, tamarind extract, dhania powder, sugar or jaggery and salt. Mix well and add required water. Boil for few minutes till nice aroma emits out. Switch off the flame. Serve hot with plain rice adding few drops of ghee. If you make it thick, you can serve with roti as well. Enjoy !

Note

Add more green chillies based on your taste. You can use moong dal instead of toor dal. You can use red chilli powder instead of green chilli.

Try this easy, healthy, dill leaves dal for rice and roti. You will love it.

 

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Pachai Sundakkai Puli Kuzhambu–Pachai Sundakkai Kara Kuzhambu

Last week I went to Salem after 10 months. Had a good time with my in-laws and parents. While coming back to Bangalore, my MIL gave me some vegetables that were grown in our house backyard. She gave me some pachai sundakkai / raw Turkey berry too.

After a long time, I am so happy to cook an interesting recipe with pachai sundakkai. Usually I make pacha sundakkai poricha kuzhambu learning from my MIL. But this time, I tried pachai sundakkai puli kuzhambu referring some YouTube channels. It came out so well in the first attempt itself as its more like our arachuvitta vatha kuzhambu.

If you don’t have fresh sundakkai in hand, you can use dried turkey berry/ sundakkai vathal too. It tastes and smells so good. You can make and store this pacha sundakkai kuzhambu in refrigerator and use it for 2 to 3 days. Its taste and flavor improves say by day. 

Friends, do check out this easy and yummy pachai sundakkai puli kuzhambu with step by step pictures. Enjoy mixing with plain rice and serve it with some papad and kootu / poriyal as side dish. You will love it !

Other common names for turkey berry include:

• prickly nightshade
• devil’s fig
• shoo shoo bush
• wild eggplant
• pea eggplant
• susumber

Pachai sundakkai kuzhambu recipe

Pachai sundakkai kuzhambu / Fresh turkey berry gravy for rice.

 

Cuisine: Indian

Category: Kuzhambu recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Gingely oil - 4 tbsp Mustard seeds - 1 tsp Methi seeds / fenugreek seeds - 1/4 tsp Cumin seeds - 1/2 tsp Toor dal - 1 tsp Small onion - 10 OR big onion - 1 (cubed) Garlic cloves - 15 Curry leaves - few Pachai sundakkai / Fresh, raw turkey berry - 1 cup Tamarind - Small lemon size Tomato - 1 (finely chopped) Turmeric powder - 1/2 tsp Sambar powder - 1 tsp Jaggery - 1 tsp Salt & water - as needed To dry roast and grind Coriander seeds / Dhania - 1 tbsp / 3 tsp Grated coconut - 2 tbsp Red chilli - 5 to 7

HOW TO MAKE PACHAI SUNDAKKAI KUZHAMBU

1. Wash and chop pachai sundakkai into two or crush with mortar and pestle slightly. Set aside in water till use.
2. Wash and peel onion, garlic cloves. Chop tomato.
3. Heat a kadai. Dry roast dhania seeds, red chilli and coconut till nice aroma emits. Cool and grind to a smooth paste adding water.
4. Heat the kadai adding oil. Splutter mustard seeds, methi seeds, cumin seeds and toor dal.
5. Saute onion, garlic cloves and curry leaves. Add pacha sundakkai and saute for 5 minutes.
6. Now add tomato and saute till mushy. Add 1 cup of water and cover cook sundakkai for few minutes.
7. Add ground masala paste and 1 cup of tamarind extract. Add sambar powder, salt, turmeric powder and jaggery.
8. Let the kuzhambu boils till oil floats on top. Switch off the flame and transfer to a vessel.
9. Serve with plain rice along with kootu and appalam/ papad.

METHOD - STEP BY STEP PICTURES

Wash and crush the sundakkai lightly or chop into two halves. Keep them in water till use. Wash and chop onion, tomato and garlic cloves. Set aside. Heat a kadai and dry roast coriander seeds, red chilli and grated coconut till nice aroma arises. Let it cool and grind to a smooth paste adding required water. Heat oil in the kadai. Splutter mustard seeds, methi seeds, toor dal or chana dal and cumin seeds. Saute for a minute without burning them. Add onion, garlic and chopped sundakkai. Saute till onion becomes transparent. Sundakkai shrinks and becomes dark green in color. Add tomato and saute till mushy. Add 1 cup of water and cover the kadai. Boil and cook sundakkai is soft and well cooked. After sundakkai is cooked, add 1 cup of tamarind extract, ground masala paste, required salt, turmeric powder and sambar powder. Mix well. Add jaggery. Mix well and check for taste. Boil till oil floats on the top. Kuzhambu will become thick by this time. Check for taste and thickness, add little water if required. Switch off the flame. Transfer the kuzhambu to a vessel and cover it. Serve after 30 minutes to one hour to enjoy its best flavor and taste. Enjoy !

Note

You can add more red chillies and skip sambar powder. Do not burn any spices while roasting. So roast in medium flame patiently. You can skip tomato and add more tamarind if you like.

Do try this yummy and healthy pachai sundakkai kuzhambu. You will love it !

 

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Snake Gourd Dal Recipe – Pudalangai Paruppu Kulambu

Recent days I have been trying varieties of dal recipes for lunch. Snake gourd dal / Pudalangai paruppu kulambu is a simple and easy dal recipe for rice and roti. When I was looking for easy Snake gourd recipes, I came across this snake gourd moong dal recipe in this blog. I loved the simplicity and ease of the recipe and tried it immediately.

Its a quick one pot recipe that can be prepared easily in a pressure cooker. I used both moong dal and toor dal in this recipe. Just add chopped Snake gourd, onion, tomato , ginger, garlic and green chilli to the dals. Pressure cook and mash it. Temper mustard seeds and red chilli in ghee and add to dal. Voila, dish is ready in few minutes !

You can mix this Snake gourd dal in plain rice drizzled with few drops of ghee and have it with any spicy curry as side dish. I prepared Brinjal podi curry and vatha kuzhambu along with it and served with some karasev prepared for Diwali. We had a soul satisfying lunch.

Lets see how to make this simple and quick, one pot Snake gourd dal recipe with step by step pictures.

Snake Gourd Dal Recipe - Pudalangai Paruppu Kuzhambu

Snake Gourd Dal Recipe - Pudalangai Paruppu Kuzhambu for rice

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Toor dal - 1/4 cup Moong dal - 1/4 cup Snake gourd - 1 (chop into small slices) Green chilli - 1 or 2 (Use 1 for less spice) Big onion - 1 (roughly chopped) Ginger - 1 inch piece (finely chopped) Garlic cloves - 5 Tomato - 1 (finely chopped) Turmeric powder - 1/4 tsp Hing / Asafetida - 1/4 tsp Salt & water - as needed Cooking oil – few drops To Temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few Red chilli - 1 To Garnish Coriander leaves - 2 tbsp (finely chopped)

HOW TO MAKE SNAKE GOURD DAL

1. Wash the dal and soak in water for 15 minutes.
2. Wash and chop onion, tomato, ginger finely and Snake gourd into small slices. Set aside.
3. In a pressure cooker base, take the soaked toor dal, moong dal, chopped snake gourd, onion, slit green chilli, tomato, ginger, garlic cloves, turmeric powder, hing, required salt, few drops of cooking oil and water.
4. Mix well and pressure cook in very low flame for two whistles.
5. Open the cooker after the steam is released. Mash it well. 
6. Temper mustard seeds, curry leaves and red chilli in ghee and add to dal.
7. Mix well and boil for few minutes till thick. Garnish with coriander leaves.
8. Serve with plain rice along with a curry / poriyal !

METHOD - STEP BY STEP PICTURES

Wash the moong dal and toor dal. Soak in enough water for 15 minutes. In the mean time, wash and chop onion, tomato, ginger finely. Wash and chop Snake gourd into small slices or cubes as you like. In a pressure cooker base, take the soaked toor dal, moong dal, chopped snake gourd, chopped onion, tomato, garlic, ginger, turmeric powder, hing, salt, a drop of oil and drinking water. Mix well and pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash it well.  If the dal is too thick, add little water and mix well. Heat ghee in a kadai. Splutter mustard seeds, curry leaves, cumin seeds, red chilli and switch off the flame. Add this to the mashed dal. Boil the dal till it thickens slightly. Garnish with coriander leaves and switch off the flame. Serve hot with plain rice adding few drops of ghee. Enjoy !

Note

Soaking the dal helps to cook it mushy. Use drinking water to cook the dal. Adjust the quantity of green chilli based on your taste. You can use moong dal or toor dal alone in this recipe. If you want to make it for chapathi / roti, make the dal thicker and add a tsp of garam masala powder while the dal boils.

Try this easy, Snake gourd dal recipe and enjoy with plain rice!

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Pirandai Kuzhambu Recipe–Adamant Creeper Gravy– Pirandai Recipes

After making Pirandai dosai successfully, I tried this yummy and interesting Tamil nadu style pirandai kuzhambu recipe. Generally Pirandai puli kulambu is prepared by cooking tender adamant creeper stems in tangy tamarind sauce but I prepared it like arachuvitta vatha kuzhambu by freshly roasting and grinding spices along with pirandai as the stems are bit old and dried. Soon I will try to make that version with tender pirandai stems and share it. This version of adamant creeper gravy came out so well. I stored in refrigerator for 3 days and consumed it. Day by day its taste and flavor improved a lot. We all loved it.

As we are grinding Pirandai in this recipe, you cannot find any difference in taste or flavor. It would be more like arachuvitta vathal kulambu. One thing, we should remember is that, for any instant pirandai recipes, it should be sauteed well in oil till its turns pale white in color else you will get itching in the tongue and throat after eating this kuzhambu. Also while cleaning Pirandai, you should apply Sesame oil / Gingely oil all over the hands to avoid itching.

Ok friends, lets see how to make this easy, yummy Pirandai kuzhambu recipe with step by step pictures and video.

Pirandai Kuzhambu / Adamant Creeper Gravy For Rice

Pirandai Kuzhambu / Adamant Creeper Gravy For Rice

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Cooking oil or Sesame oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Methi seeds - 1/4 tsp Curry leaves - Few Big onion - 1 OR small onion - 15 Garlic cloves - 20 Sambar powder - 1 tsp Turmeric powder - 1/2 tsp Jaggery - 1 to 2 tsp Salt & water - as needed To roast and grind Sesame oil / Gingely oil - 2 tbsp Pirandai / Adamant Creeper - 1/2 cup (chopped) Methi seeds - 1/4 tsp Chana dal - 1 tsp Urad dal - 1/2 tsp Dhania / coriander seeds - 1 tsp Curry leaves - Few Grated coconut - 2 tbsp Red chilli - 3 Tamarind - big gooseberry size

HOW TO MAKE PIRANDAI KUZHAMBU

1. To clean and chop pirandai, apply sesame oil generously. Peel the ridges of pirandai, chop the edges. Wash it well and chop into small pieces. Set aside.
2. Heat oil in a kadai and saute the pirandai pieces till it turns pale white.
3. Add the other ingredients mentioned under “To roast and grind” and saute well.
4. Grind everything to a smooth paste adding tamarind. Set aside.
5. Heat oil in a kadai. Temper mustard, methi seeds, urad dal and curry leaves.
6. Saute onion and garlic till golden. Add the ground pirandai paste, turmeric, sambar powder,salt and mix well till thick.
7. Add water and make it thin. Mix well. Add jaggery.
8. Boil till oil floats on top and switch off the flame once thick.

METHOD - STEP BY STEP PICTURES

How to clean pirandai :  Apply sesame oil all over the hands. Take the pirandai stem and chop both the ends. Peel the ridges of pirandai and wash well. Chop into 1 inch length pieces. Measure 1/2 cup and set aside. Heat sesame oil in a kadai. Add pirandai pieces and saute till it turns pale white. It takes time to turn color. So saute it patiently. If you don’t saute well, you will get tongue and throat itchy taste in the kuzhambu. After sauting the pirandai, add the other ingredients given under “to roast and grind” and roast them till golden in color. Switch off the flame and grind everything to a smooth paste adding tamarind. Set aside. Heat oil in a kadai and when it gets heated, splutter mustard seeds, methi seeds, urad dal and curry leaves. Add onion, garlic and saute till onion turns transparent. Now add the ground pirandai paste. Add turmeric powder, sambar powder and salt. Saute till it turns thick. Add 1 cup of water and dilute it. Mix well and add jaggery. Let the kuzhambu roll boil till oil floats on top. It becomes thick too. Switch off the flame as soon as it reaches your desired consistency. Transfer the kuzhambu to a bowl and close it with a lid. Enjoy with plain rice drizzling few drops of sesame oil. Store in refrigerator for 2 to 3 days, reheat and serve. Its taste improves day by day.

Note

Adjust the quantity of red chilli and sambar powder as per the taste and tamarind you use. Do not forget to saute the pirandai till it turns white in color else you will get itching in your tongue and throat.

Try this yummy Pirandai kuzhambu and enjoy with plain rice and any kootu or poriyal as side dish. 

Technorati Tags: pirandai kuzhambu,pirandai kuzhambu recipe,pirandai kulambu,pirandai recipes,adamant creeper recipes,adamant creeper gravy,adamant creeper curry

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Onion Raita / Thayir Pachadi For Biryani–How To Make Raita For Biryani

Many of you may wonder by seeing a post for onion raita recipe (Vengaya thayir pachadi in Tamil). But yes, making perfect onion raita is also a bit tricky. Sometimes it looks very thick or too watery with onions separated from curd. Basically Onion raita / Vengaya thayir pachadi is an easy and quick side dish for biryani and pulao. I serve it for paratha and masala chapathi too. It is prepared by mixing sliced raw onions with fresh curd/ yogurt. I would say onion raita is not only easy to make but also the best side dish for biryani as it is healthy and helps to enhance digestion of biryani. Raw onion mixed with curd helps to prevent skin infection and hair fall.

Its advisable to consume onion raita during day time than night. Also it can be stored upto one day in refrigerator but I like to serve and eat it fresh rather than storing and consuming the leftovers because you may catch cold after storing in the fridge.

In some hotels, finely chopped green chilli and coriander leaves is added in onion raita. It looks colorful and gives a mild spicy taste too. My friends here add grated carrot, finely chopped cucumber and tomato in onion raita. Sometimes they give tadka with mustard seeds, cumin seeds and curry leaves. It tastes good for vegetable pulao.

Even though there are varieties of raita recipes like boondi raita, gooseberry raita, lady’s finger raita, banana stem raita, raita with greens like mint leaves, coriander leaves, this onion raita is the basic and the mostly preferred one. Ok, lets see how to make this easy and simple onion raita for biryani !

Onion Raita Recipe - Thayir Pachadi for biryani

Onion raita recipe - Thayir pachadi recipe for biryani. Easy and simple side dish recipe !

 

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Fresh curd / Yogurt - 1 cup Big onion - 1 (sliced thinly or finely chopped) Salt - as needed Coriander leaves - 1 tbsp (finely chopped) Green chilli - 1 (optional, finely chopped)

HOW TO MAKE ONION RAITA / THAYIR PACHADI FOR BIRYANI

1. Wash and peel the onion. Slice it thin lengthwise or chop finely.
2. Take them in a bowl. Add required salt and mix well. Set aside.
3. Take 1 cup of fresh curd and whisk it smooth without adding water.
4. Add the curd to the onion. Mix well and add finely chopped coriander leaves.
5. Mix well and serve with biryani or pulao !

METHOD - STEP BY STEP PICTURES

Wash and peel the onion. Slice it thinly in lengthwise or chop it finely. Take it in a bowl and add the required salt. Mix well and set aside. In the mean time, whisk the thick curd till smooth without adding water. Add the whisked curd to the onion mixture. Add finely chopped coriander leaves. Mix well and serve immediately for best taste. (If you want to serve later, refrigerate the raita in a closed container up to one day). For variations, you can temper some mustard seeds and curry leaves. Add to raita and mix well. Enjoy !

Note

For variations and to make it more healthy, you can add grated carrot, finely chopped cucumber, finely chopped tomato. Mixing onion and salt leaves water. So do not add water in the raita. If you feel the raita is too thick after mixing with onion, you can add a tsp of water. If you add water, raita will become watery over the time.

Easy, yummy, simple onion raita is ready to serve with biryani, pulao and paratha !

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