Kovakkai Poriyal Recipe / Tindora Curry Without Coconut

 

I learnt this easy and simple Andhra style Kovakkai poriyal / Tindora curry without coconut from my School moms group friend Megha. I tried this poriyal at home after tasting it in her house. It was so good and easy to make too. But one thing you need to make this curry is patience. Yes, you need to chop the tindora into thin roundels and cover cook in low to medium flame for 15 to 20 minutes. For variations, you can add roasted peanut powder or grated coconut at the end. But I made it without coconut and peanut powder. Friends, do try this easy Kovakkai poriyal recipe for rice and enjoy ! You will love it like me.

 

Kovakkai poriyal recipe / Tindora curry recipe

Kovakkai poriyal recipe / Tindora curry recipe

 

Cuisine: Andhra

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Kovakkai / Tindora / Dondakaya - 2 cups (chopped) Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds – 1/2 tsp Big onion - 1 (finely chopped) Curry leaves - few Turmeric powder - 1/4 tsp Red chilli powder - 3/4 to 1 tsp Salt & water - as needed

HOW TO MAKE KOVAKKAI PORIYAL

1. Wash and chop kovakkai / tindora into round, thin pieces.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal.
3. Saute big onion, curry leaves. Add thinly sliced kovakkai, salt and turmeric powder.
4. Saute in medium flame till it shrinks in quantity. Cover cook in low flame till it turns soft.
5. Sprinkle a tbsp of water and cover cook if needed. Once its cooked, add red chilli powder.
6. Saute for few minutes and switch off the flame. Serve with rice and enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop Kovakkai into thin round slices. Chop onion finely. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal and cumin seeds. Saute onion and curry leaves till transparent. Add sliced kovakkai pieces, salt and turmeric powder. Mix well in medium flame till it shrinks in quantity. Lower the flame completely and cover the kadai with the lid. Allow the kovakkai pieces to cook in the heat for 10 to 15 minutes or till it becomes soft. Add red chilli powder and mix well to coat it. Let it cook for few minutes. Then switch off the flame and garnish with coriander leaves if you wish. Serve the poriyal with rice. Enjoy !

Note

Adjust the quantity of chilli powder as per your taste. You can also add little garam masala powder for more flavor. You can add roasted and powdered peanuts at the end. It gives a nice flavor and taste. You can also use grated coconut at the end.

Try this delicious Kovakkai poriyal for rice and enjoy !

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Instant Lemon Pickle Recipe / Elumichai Oorugai

Instant lemon pickle was in my try list for long time. I make pickles on my own very rarely because every time I go to Salem, my MIL gives me some pickle varieties like lemon, narthangai (citron), mango, garlic etc. So I never got a chance to make pickles on my own. Due to this pandemic, Its been months I visited Salem.

 

All the pickles are out of stock now. So I had to try some pickle for our regular use. Today I tried this instant lemon pickle for the first time. I asked my MIL for the recipe and also referred Yogambal Sundar’s Youtube channel for the recipe. I tweaked the recipe slightly as per my MIL’s suggestion and tried it. It came out so well. This is basically Tamil nadu style pickle. So I haven’t used mustard seeds. If you like, you can add it while tempering or you can also dry roast and powder it.

 

My MIL makes traditional lemon pickle by stuffing salt in lemon, soak for months together to make it soft and add spices before use. As this is an instant version, I was afraid of bitter taste in lemon. But the right amount of red chilli and salt helps to balance the taste and reduce its bitterness. Also If you try to consume the pickle on the same day, it tastes bitter. My MIL told me to rest the pickle for 2 days before consumption. It also helps to infuse all the taste in the lemon and reduce its bitter taste. Overall I am so happy that my maiden attempt in making this instant lemon pickle is a hit.

 

Friends, do try this easy, yummy instant lemon pickle / elumichai oorugai recipe and enjoy !

Instant lemon pickle recipe

Instant lemon pickle recipe / Elumichai oorugai under 30 minutes.

 

Cuisine: Indian

Category: pickle recipes

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Lemon / Elumichai / Nimbu - 5 Red chilli – 15 to 20  Methi seeds / Fenugreek seeds - 1/2 tsp Asafetida / Hing - 1/2 tsp Sesame oil / Gingely oil - 1/4 cup Salt - as needed Water - 1 cup

HOW TO MAKE INSTANT LEMON PICKLE

1. Wash and pressure cook lemon in high flame for2 whistles.
2. Chop into cubes and remove the seeds.
3. Dry roast red chilli, asafetida and methi seeds.
4. Grind to smooth powder adding salt required for pickle.
5. Add this powder to the chopped lemon cubes. Mix gently.
6. Heat oil adding a pinch of asafetida powder. Add oil to the lemon pickle.
7. Mix gently and store the pickle in a glass bottle.
8. Keep it outside at room temperature for 2 days
9. Then you can start to consume it and store in refrigerator
10. You can store and use it for 2 weeks.

METHOD - STEP BY STEP PICTURES

Wash the lemon and take in a pressure cooker. Cook in high flame for two whistles. Open the cooker after the steam is released.  Chop into cubes. Dry roast red chilli, hing and methi seeds in low flame. Cool down and grind to fine or coarse powder. Take the chopped lemon in a bowl. Add the ground red chilli powder and mix gently. Heat oil in a kadai in low flame and add the hing. Add to the pickle and mix well. Cool down and store the pickle in a glass bottle. Keep the pickle outside at room temperature for 2 days. You can start to consume it after 2 days because all the taste will infuse by this time. After 2 days, store the pickle in refrigerator and use it up to 2 weeks. Enjoy with curd rice, paratha !

Note

Adjust the quantity of red chilli as per the tanginess of lemon. You can add more red chilli powder and salt if required. Do not saute the pressure cooked lemon. It may increase the bitterness. Instead of pressure cooking the lemon, you can also boil it in open pot for 15 to 20 minutes till it becomes soft. You can use red chilli powder instead of roasted red chillies. You can use 2 tbsp of red chilli powder.

Try this easy, instant lemon pickle and enjoy with curd rice.

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Senai Kizhangu Poriyal/ Yam Curry For Rice

Here is an yummy Kalyana veedu style Senai kizhangu poriyal / Marriage style Elephant yam curry for rice. I followed this recipe from a YouTube channel. It was similar to the ones we tasted in marriage functions in Tamil nadu. I was so happy that I tried this recipe.

 

In the original recipe, it was mentioned to deep fry the cooked yam pieces. But I skipped that step. Still it was tasting great with a nice flavor of fennel seeds and coconut masala. Friends, do try this easy and yummy senai kilangu poriyal for rice. You will love it like me.      

 

Senai kizhangu poriyal recipe / Elephant yam curry

Senai kizhangu poriyal recipe / Elephant yam for rice

 

Cuisine: Tamilnadu

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Senai kizhangu / Elephant yam - 2 cups Tamarind – Gooseberry size Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Fennel seeds - 1/2 tsp Curry leaves - few Big onion - 1 (finely chopped) Ginger garlic paste – 1/2 tsp Tomato - 1 (finely chopped) Red chilli powder - 1/2 to 1 tsp Dhania powder - 1/2 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt & water - as needed To grind Grated coconut - 1/4 cup Cinnamon - 1 inch Cloves - 1 Fennel seeds - 1/2 tsp

HOW TO MAKE SENAI KIZHANGU PORIYAL

1. Wash and slice the skin of yam and discard it. Chop into medium sized cubes.
2. Pressure cook yam in high flame for 2 whistles till soft but firm.
3. Open the cooker and drain the excess water if any. Deep fry Yam pieces in oil and set aside.
4. Grind the coconut, cloves, cinnamon and fennel seeds to a coarse paste without water.
5. Heat oil in a kadai. Splutter mustard seeds, fennel seeds, curry leaves.
6. Saute onion gg paste till raw smell vanish. Add tomato , saute till mushy. Add cooked yam and mix gently.
7. Add chilli powder, dhania powder, garam masala powder, turmeric powder, salt and ground coconut paste.
8. Mix well and combine. Cook for few minutes and garnish with coriander leaves.
9. Serve with rice, sambar, rasam and curd rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of yam and discard it. Chop into medium sized cubes. Chop onion, tomato finely and set aside. Grind coconut, fennel seeds, cinnamon, cloves coarsely without adding water. Set aside. Pressure cook yam adding required water, gooseberry sized tamarind and salt in high flame for 2 whistles. Discard the excess water and set aside. Heat some oil and deep fry the yam pieces in batches. Heat oil in a kadai and when it gets heated, splutter mustard seeds, fennel seeds and curry leaves. Saute onion, ginger garlic paste till raw smell goes off. Now add tomato and saute till mushy. Now add the cooked yam pieces and mix gently. Add red chilli powder, turmeric powder, dhania powder, garam masala powder, salt and water. Mix well. Now add the ground coconut masala and mix gently to coat it.  Cook in low flame for few minutes till you get nice masala smell. Switch off the flame and garnish with coriander leaves. Serve with sambar, rasam and curd rice. Enjoy !

Note

Actual recipe called for deep frying the pressure cooked yam pieces. But I skipped that step. Adjust the quantity of chilli powder as per your taste.

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Lasooni Palak | Lehsuni Palak |Restaurant style Lasooni Palak– Garlic Spinach Curry

Lasooni palak / Lehsuni palak / Spinach garlic curry is an easy and interesting side dish for rice and roti. I tried a restaurant style lasooni palak for the first time for our lunch yesterday. It came out so well. I enjoyed with both rice and chapathi. The flavor of roasted garlic in palak was so good. If you are looking for a change from the regular dal palak, this lehsuni palak is a good alternative.

Friends, do try this Lasooni palak / Lahsun palak recipe and enjoy with rice and roti.

Lasooni palak recipe / Lahsun palak - Lehsuni palak recipe

Lasooni palak recipe for rice – Palak gravy with roasted garlic.

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Palak / Spinach - 2 cups Big onion - 1 ( finely chopped) Green chilli - 1 or 2 (-do-) Gram flour – 1 tsp Cooking oil - 1 tbsp Cumin seeds - 1/2 tsp Ginger garlic paste - 1/2 tsp Turmeric powder – 1/4 tsp Sugar – 1/4 tsp Kasoori methi – 1/2 tsp (crushed) Fresh cream – 1 tbsp (optional) Salt & water - as needed Lemon juice – as needed To temper Ghee - 2 tsp Garlic cloves - 1- (finely chopped) Red chilli – 1 (pinched into 2)

HOW TO MAKE LASOONI PALAK

1. Wash and chop palak roughly. Chop onion, green chilli.
2. Boil water in a pan. Add palak and boil for few minutes.
3. Remove when its soft. Add to cold water to retain green color.
4. Once cool, grind to a paste adding turmeric powder and sugar. Set aside.
5. Heat oil in a kadai. Temper cumin seeds, big onion, green chilli , ginger garlic paste and saute till transparent. Add gram flour and mix well without lumps.
6. Add the palak paste, salt and required water. Boil for few minutes.
7. Switch off the flame once its thick. Heat ghee in a kadai.
8. Add finely chopped garlic and red chilli. Saute till garlic turns light golden in color.
9. Add to the palak and mix well. Switch off the flame and add lemon juice.
10. Serve hot with rice and roti. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop palak roughly. Wash and chop onion, green chilli finely. Set aside. Boil water in a bowl. Add the chopped palak and cook till its soft. Remove and add to cold water to retain its green color. Once its cool, take in a mixie jar, add little turmeric powder and sugar. Grind to a smooth paste. Keep it aside. Heat oil in a kadai. Temper cumin seeds. Add onion, green chilli and ginger garlic paste. Saute till onion turns transparent. Add gram flour and mix quickly without lumps. Add the ground palak paste. Add salt and required water. Boil for few minutes till it becomes thick. Add crushed kasoori methi. If you like you can add a tbsp of fresh cream. Switch off the flame. Heat ghee in a small kadai. Add finely chopped garlic cloves. Roast till light golden in color. Add red chilli and switch off the flame. Add to the palak. Add lemon juice and Mix well. Serve with rice and roti ! Enjoy !

Note

For variations, you can saute one bayleaf, cinnamon, cloves and cardamom in oil along with cumin seeds. You can skip fresh cream but adding it gives a rich and creamy restaurant taste to the gravy. You can make the gravy thick or semi thick as you wish.

Try this easy, yummy Lehsuni palak and enjoy !

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Drumstick Poriyal | Murungakkai poriyal recipe

Drumstick / Murungakkai is a super healthy vegetable packed with rich source of vitamins and minerals. It helps to boost immunity, develop strong bones and purifies the blood. Usually we make sambar, poricha kuzhambu and vathakuzhambu with drumstick. Long back I had tried and shared a drumstick masala recipe. After that, I never got a chance to try something different.

Today I tried my mom’s style drumstick poriyal / murungaikai poriyal for our lunch. It came out so well. We all loved it. You can make this poriyal directly in a pressure cooker. Friends, do try this easy, yummy drumstick poriyal for rice and enjoy.

Check out my drumstick masala recipe. 

Drumstick poriyal / murungaikai poriyal recipe

Drumstick poriyal / murungaikai poriyal recipe for rice

 

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Drumstick / Murungakkai - 3 Big onion - 1 Tomato - 2 Ginger garlic paste – 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Sambar powder - 1 tsp Salt & water - as needed Coriander leaves – 1/4 cup Grated coconut – 1/4 cup To temper Cooking oil - 1 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE MURUNGAKKAI PORIYAL

1. Wash and chop drumstick into finger length pieces. Finely chop onion, tomato.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves.
3. Saute onion till transparent. Add ginger garlic paste. Saute till raw smell goes off.
4. Add tomato and saute till it turns mushy. Add drumstick pieces, turmeric powder, red chilli powder, sambar powder and salt.
5. Mix well and add required water. Cover cook till drumstick is done.
6. Once all the water is absorbed, add grated coconut and mix well.
7. Serve with rice. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop drumstick into pointer finger length pieces. Finely chop onion and tomato. Set aside. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal and curry leaves. Saute onion till transparent. Add ginger garlic paste and saute till raw smell vanishes. Add tomato and saute till mushy. Add required salt to cook quickly. Now add the drumstick pieces. Saute for a minute. Add red chilli powder, sambar powder and turmeric powder. Mix well. Add required water and cover cook in low flame till drumstick is cooked soft inside. Take one, press the seed and pulp to see if its cooked properly. If cooked, boil the excess water and bring it to semi dry texture. Lastly add the grated coconut and mix gently without breaking the drumstick. Serve hot with rice. Enjoy !

Note

Adjust the quantity of chilli powder and sambar powder as per your taste. You can skip ginger garlic paste.

Try this easy, yummy Drumstick poriyal for lunch and enjoy !

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Cabbage Moong dal Poriyal / Muttaikose Pasi Paruppu Poriyal With Coconut

 

This cabbage moong dal poriyal / muttaikose pasi paruppu poriyal is our most favorite cabbage recipes. I make this poriyal at least once in a week. I learnt this cabbage poriyal recipe from my MIL. Earlier we used to cook cabbage adding moong dal separately in a closed vessel, temper it with onion, green chilli and garnish with grated coconut.

Recently my MIL started to make this poriyal in pressure cooker directly and taught me the same. Its so easy and can be made quickly under 10 minutes. Friends, do try this easy cabbage poriyal with moong dal and enjoy with sambar rice.

Cabbage moong dal poriyal recipe

Cabbage moong dal curry recipe / Muttaikose pasi paruppu poriyal 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 Cabbage - 2 cups (finely sliced) Moong dal – 2 tbsp Big onion - 1(finely chopped) Green chilli - 2 (slit) Ginger – 1/2 tsp (finely chopped) Grated coconut - 1/4 cup Coriander leaves - 2 tbsp (to garnish, optional) To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE CABBAGE MOONG DAL PORIYAL

1. Wash and shred cabbage. Chop onion, green chilli, ginger.
2. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
3. Add onion, green chilli, ginger and saute till transparent. Add cabbage, moong dal and salt. Mix well.
4. Add 1/2 cup of water and mix well. Pressure cook in high flame for 2 whistles.
5. Open the cooker after the steam is released. Boil excess water if there.
6. Lastly garnish with grated coconut and coriander leaves.
7. Serve with sambar rice !

METHOD - STEP BY STEP PICTURES

Wash and shred cabbage finely. Wash and chop onion, ginger, slit green chilli. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.  Saute onion, green chilli, ginger and curry leaves. Add cabbage, moong dal, salt and mix well. Add 1/2 cup of water and pressure cook in high flame for 2 whistles. Open the cooker after the steam is released.  Boil if there is any excess water. Garnish with grated coconut and coriander leaves. Mix well and serve with sambar rice. Enjoy !

Note

For variations, you can use chana dal instead of moong dal but soak chana dal for 2 hours in hot water for quick cooking. You can also use sambar powder instead of green chilli but taste, color and flavor will vary.

Try this easy and yummy cabbage poriyal recipe with moong dal. You will love it !

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Avarakkai Kootu | Broad Beans Kootu Recipe

Avarakkai kootu / Broad beans kootu is an easy and yummy Tamil nadu style (South Indian) side dish for rice. This kootu recipe tastes the best with sambar and vatha kuzhambu rice. Most of us make poriyal with broad beans. But this kootu is a healthy and interesting recipe with the addition of moong dal and coconut. We call this kootu as avarakkai poricha kuzhambu. You can mix this kootu with plain rice adding few drops of ghee.

As usual I made this poricha kootu in a pressure cooker directly. So my job was done under 10 minutes. It tastes more like hotel kootu recipe. Friends, do try this easy and healthy broad beans kootu recipe. You will love it.

Check out my other KOOTU RECIPES too.

Broad beans kootu recipe / Avarakkai kootu

Broad beans kootu recipe / Avarakkai kootu - Side dish for rice

 

Cuisine: South Indian

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 / Avarakkai - 250gms Moong dal - 1 tbsp Tomato – 1 Turmeric powder – 1/4 tsp Sugar – 1/4 tsp Sambar powder - 1 tsp Asafetida / hing - 1/4 tsp Salt & water - as needed To grind Grated coconut - 1/4 cup Rice flour - 1 tsp Water - as needed To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE AVARAKKAI KOOTU

1. Wash and chop broad beans, tomato into small pieces. Grind coconut, rice flour to smooth paste.
2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, cumin seeds, curry leaves.
3. Add chopped broad beans, tomato. Saute for a minute. 
4. Add sambar powder, turmeric powder, sugar and salt. Mix well.
5. Add moong dal and mix well. Lastly add the required water, ground coconut paste and mix well.
6. Pressure cook in low flame for one whistle. Switch off the flame.
7. Open the cooker after the steam is released naturally.
8. Mix well and serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and remove the fiber part of broad beans by slicing the top and bottom. Chop into small pieces. Chop tomato finely. Set aside. Grind coconut and rice flour to smooth paste adding little water. Keep it aside. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Add chopped broad beans and tomato. Mix well for a minute. Add turmeric powder, sugar, salt and sambar powder. Mix well. Add moong dal. Add the ground coconut paste and mix well. Add required water and mix well. Close the lid and keep the flame high. When the steam starts to come out, lower the flame completely and put the weight valve. Cook in low flame for one whistle in low flame. Switch off the flame and let the steam release naturally. Open the cooker after the steam is released. Mix well and check the consistency. Boil for few minutes if the kootu is watery. If its too thick, add little water and adjust the consistency. Serve hot with vatha kuzhambu , sambar and curd rice. Enjoy !

Note

Do not skip moong dal and tomato. It helps to give hotel taste. While grinding coconut you can add 2 small onion, 1/2 tsp cumin seeds. It gives a different flavor to kootu. For variations, you can add chana dal instead of moong dal but soak the chana dal for 30 minutes before cooking.

    Try this easy and yummy broad beans kootu recipe for rice. You will love it !

 

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