Avarakkai Poriyal With Groundnut – Broad Beans Poriyal With Peanuts

Avarakkai poriyal recipe (Broad beans curry for rice) is one of the easy South Indian poriyal recipes(stir fry) which I make very often in my kitchen. In tamil nadu, people make this avarakkai curry in different ways. I prepare broad beans poriyal with coconut directly in a pressure cooker just like my carrot beans stir fry. Its so easy to make and saves lot of time than stir frying it.

Actually there are two varieties of broad beans available in the market. In Tamil, we call it as patta avarakkai (broad ones) & sanna avarakkai( thin ones). You can find patta avarai very commonly in Tamil nadu. In Bangalore, I get only the thin variety near my house. But this poriyal suits for both. I learnt this recipe from my MIL. She usually make this poriyal with thick broad beans. 

Once I saw my friend Megha adding peanut powder to this poriyal instead of coconut. She told its of Andhra style. So I too make this way sometimes as Sendhil loves to have peanut powder in broad beans curry. If you want to make this avarakkai poriyal without coconut, you can either add onions or peanut powder at the end as specified in this recipe. In this poriyal recipe, I used little coconut just for attraction.

Otherwise I don’t add it. This poriyal tastes the best with sambar rice. I served with Radish/Mullangi sambar and microwave roasted sago vadam. It was yummy ! Actually I was planning to make a post on sweet recipe or murukku today but I couldn’t do it as I am unwell. So I am posting this poriyal recipe which I scheduled for this weekend. I will try to share the sweet recipe tomorrow. Ok, Lets see how to make South Indian style broad beans poriyal with step by step photos.

Avarakkai poriyal / Broad beans poriyal / Broad beans curry recipe

Avarakkai poriyal / Broad beans poriyal / Broad beans curry recipe - South Indian style stir fry recipe for rice

Cuisine: South Indian

Category: Side

Serves: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Broad beans / Avarakkai - 25 nos (Chopped) Moong dal - 1 tbsp Sambar powder - 1 tsp Salt - as needed Water - 1/2 cup Roasted peanut powder - 1.5 tbsp or Grated coconut – 1/4 cup To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - Few

HOW TO MAKE BROAD BEANS PORIYAL

1. Wash and chop broad beans thinly.
2. In a cooker base, heat oil. Temper it.
3. Add chopped avarakkai, saute for a minute.
4. Add sambar powder, moong dal, salt and 1/2 cup water.
5. Pressure cook in high flame for 2 whistles.
6. Boil & drain if excess water else add roasted peanut powder. Mix well and cook for a minute. Serve with rice.

AVARAKKAI PORIYAL RECIPE WITH STEP BY STEP PHOTOS

Wash and chop the broad beans thinly. If you are adding peanut powder, roast 1 tbsp peanuts in a microwave for 3 minutes in high power or dry roast in a kadai. Powder it with skin and set aside. In a cooker base, heat oil and splutter mustard seeds, urad dal and cumin seeds.After it splutters, add curry leaves and chopped broad beans. Saute till it turns dark green in color. Keep the flame medium. Add turmeric powder, sambar powder, moong dal and salt. Add 1/2 cup water and mix well. Pressure cook in high flame for 2 whistles or till broad beans become soft. Open the cooker after the steam is released. Mix well and check if there is excess water as shown in the picture below. If its there, cook in high flame for 2 minutes till all the water drains out. Reduce the flame low to medium when the poriyal is becoming dry else it may burn at the bottom. Lastly add the grated coconut or peanut powder. Mix well and serve with sambar rice. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste. You can use red chilli powder instead of sambar powder. My mom does this way. You can also saute finely chopped onions after tempering. In that case, you don’t have to use coconut.

Try this easy, healthy, yummy avarakkai poriyal/ Broad beans curry for rice !

You will like it . I used grated coconut just for garnishing. 

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Raw Banana Curry – Andhra Style Plantain Curry – Aratikaya Kura

I tried Andhra style raw banana curry/ Plantain curry (Aratikaya kura in Telugu) as side dish for rice for the first time. Being a South Indian, Poriyal / Dry curry is a must in our daily lunch menu. As I got bored of my Tamil nadu style vazhakkai poriyal, I wanted to try something different with raw banana. I found this curry recipe very simple and easy.This aratikaya koora has no masala or coconut, still it tasted great with rice. We loved it very much. Its taste reminded our vazhakkai podimas to me.

I tried this recipe referring Swasthi's recipes & Cooking from heart blogs.In South India, people make raw banana curry in different ways. Kerala style raw banana thoran and Tamil nadu’s Vazhakkai poriyal tastes great in its own ways.I am happy that I learnt this Andhra style raw banana curry.Soon I must try Kerala style thoran too. This recipe would be suitable for bachelors and working women as it has no grinding job. Friends, do try this plantain curry. I am sure you will love its taste and easy to cook steps. Lets see how to make Andhra style raw banana curry recipe with step by step photos.

Do check out my Tamil nadu style vazhakkai poriyal with fresh masala

Chettinad Vazhakkai curry

Andhra Raw Banana Curry / Plantain Curry / Aratikaya Kura

How to make Andhra style Raw Banana curry / Aratikaya kura

Author: Chitra Ganapathy

Cuisine: South Indian
Category: Side
Serves: 2
Prep time: 5 Minutes
Cook time: 15 Minutes

Ingredients  (1 cup = 250ml)

• Raw banana – 1 no
• Big onion - 1 no (Finely chopped)
• Green chilli - 1 no (slit)
• Ginger - 1/2 inch piece
• Turmeric powder - 1/4 tsp
• Salt & water - as needed

To Temper

• Cooking oil – 1.5 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Chana dal - 1 tsp
• Cumin seeds/ Jeera - 1/2 tsp
• Curry leaves - few

How to make Raw Banana Curry

1. Cook raw banana with skin in 3 cups of water till soft.
2. Prick a toothpick and check if its done.Peel the skin, chop into cubes.
3. In a kadai, heat oil. Temper all the ingredients.
4. Saute onion, green chilli, ginger till transparent.
5. Add turmeric powder, salt and raw banana pieces. Mash few banana pieces and cook for 2 minutes. Serve with rice.

Andhra raw banana curry / Plantain curry (Aratikaya kura) - Step by step pictures

• Wash and cut the banana into two or three. Cook with skin in 3 cups of water. Cover cook for 8 to 10 minutes till banana becomes soft. Prick with a knife or toothpick and check if its done. Make sure you do not over cook the banana.You can also pressure cook it in high flame for 2 whistles.

  

• Remove & keep the cooked banana in cold/plain water for 2 minutes. It helps to keep it firm yet soft. Peel the skin and chop into cubes.

  

• Finely chop the onions,ginger. Slit the green chillies and curry leaves. Heat oil in a kadai and temper mustard seeds, urad dal, chana dal and cumin seeds.

  

• Saute onion,curry leaves, green chilli and ginger pieces till onion becomes transparent.Add turmeric powder, salt and raw banana cubes.Mix well.

  

• Mash few banana pieces and cook for 2 minutes in low flame. Switch off the flame, sprinkle lemon juice and garnish with coriander leaves if desired.I did not add it.Remove and serve with rice.

Note:

Adjust the quantity of chillies as per your spice level.
Do not over cook the banana. Check with a toothpick whenever needed.

Enjoy this easy, yummy Andhra style vazhakkai curry at home ! You will love it for sure.I served it with thick Karuveppilai kuzhambu :)

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Mango Payasam Recipe / Mango Kheer With Condensed Milk

Mango payasam/ Mango rice kheer(mambazha payasam in Tamil)is an easy, Indian dessert recipe made with cooked rice, mango pulp and sugar or condensed milk. It can be prepared with cooked rice or vermicelli/sevai. Alphonso & Banganapalli mango tastes the best for this kheer. Actually this payasam is prepared in all the states across South India in their own style. Recently I tasted this mango kheer in a hotel lunch buffet and loved its taste. It was tasting more like paal payasam with mango flavor. So I tried to recreate the same at home and prepared it adding condensed milk(milkmaid). It was tasting so rich and yummy when served chilled. Mango season has almost come to an end. This year, I couldn’t post much using mango. So I thought of sharing this yummy kheer as my contribution for mango recipes this year. Do try this delicious kheer and enjoy with your family. Lets see how to make mango payasam recipe with step by step photos.

Mango payasam recipe / Mango Rice kheer Recipe

How to make mango payasam / mango rice kheer with condensed milk

Chitra Ganapathy

Cuisine: Indian

Category: Dessert

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Ingredients  (1 cup = 250ml)

• Raw rice or Basmati rice – 1 tbsp
• Mango Pulp - 1/2 cup (I used 1 ripen Alphonso mango)
• Milk - 1.5 cups
• Condensed milk - 1/4 cup
• Cardamom powder - 1/4 tsp
• Ghee - 1 tbsp
• Cashew nuts - 5 nos
• Saffron threads - 2 pinches

How to make mango payasam

1. Roast rice in 1 tbsp of ghee till puffy.
2. Grind it coarsely. Pressure cook in low flame for 2 whistles adding milk.
3. Mash it well. Add condensed milk & cardamom powder, boil well.
4. Cool down completely and add mango pulp.
5. Refrigerate & serve chilled!

Mango payasam / Mango rice kheer - Step by step pictures

• Heat 1 tbsp ghee in a pressure cooker base. Roast the cashews & remove in a plate. Soak saffron in 2 tbsp warm milk. In the remaining ghee, roast the rice till it turns puffy & white.

• Grind it coarsely in a mixie jar. Add the ground rice in the cooker, add milk & pressure cook in very low flame for 2 whistles.

• After the steam is released, mash the rice well. Add condensed milk, cardamom powder and boil for a minute. Switch off the flame and let the payasam cool completely.

• Take the mango, peel the skin and chop into pieces. Grind into smooth paste. Add this pulp to the cooled payasam. Do not add the mango pulp when the payasam in hot, milk will curdle.

• Add the roasted nuts. Mix well & check for taste and consistency. Add more condensed milk or sugar for sweetness & boiled milk for thin consistency if needed. You can make it thick like pudding. Mix well & refrigerate for an hour. Serve chilled for best taste.

Note: Adjust the quantity of condensed milk as per your taste.

Enjoy this easy, yummy mango payasam recipe at home !

 

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Kothavarangai Kootu Recipe – Cluster Beans Kootu / Poricha Kuzhambu Recipe

Kothavarangai kootu recipe / Cluster beans kootu (Gawar Ki Phalli sabji in Hindi) is an easy, healthy side dish for rice.We call this as Kothavarangai poricha kuzhambu in Tamil.

We make it as a gravy and eat it by mixing with plain rice adding ghee.We serve with puli kuzhambu too. Usually I make kothavarangai sambar or poriyal. But recently I started making this kootu learning from my MIL. It is prepared with cluster beans, moong dal, tamarind sambar powder and ground coconut paste. We love its taste and flavor. To make my job simple, I make this kootu directly in a pressure cooker. So this side dish for rice can be prepared under 15 minutes. Do try this healthy cluster beans kootu at home and enjoy with plain rice & ghee. Lets see how to make kothavarangai poricha kuzhambu with step by step photos !

Kothavarangai Kootu Recipe / Cluster Beans Kootu

Kothavarangai poricha kuzhambu / cluster beans poricha kootu recipe for rice

Cuisine: South Indian

Category: Kootu Recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cluster beans/ Kothavarangai - 20 nos. Moong dal - 1 tbsp Tamarind  or tomato - small piece( 1/2 tsp extract) / 1 no.   Sambar powder - 1 tsp Salt & Water - as needed To grind Grated coconut - 1/4 cup Small onion - 2 nos or big onion - 1/4 no Cumin seeds /Jeera - 1/4 tsp Rice flour - 1 tsp Water - to grind smooth To Temper Coconut oil - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - few

METHOD

Wash and chop cluster beans into 1 inch size pieces.Grind coconut, onion, cumin seeds to a smooth paste and keep aside. In a pressure cooker base, heat coconut oil and splutter mustard seeds, curry leaves. Add the chopped cluster beans and saute for 2 minutes in medium flame. Add 1 cup of water, turmeric powder, sambar powder, moong dal, tamarind extract or chopped tomato and ground coconut paste. Mix well. Pressure cook in very low flame for 2 whistles. Open the lid after the steam is released. Mix well and check for thickness. If the kootu is very thick, add 1/4 cup water, mix well and boil for a minute. If its watery, boil for 2 minutes till kootu becomes thick. Serve this kootu with puli kuzhambu or vatha kuzhambu. You can mix this with plain rice adding a tsp of ghee. Tastes great ! Enjoy !

Note

Adjust the quantity of sambar powder as per your taste. If you don’t have sambar powder, you can replace with 3/4 tsp red chilli powder and 1 tsp dhania powder. You can also use one tomato ( finely chopped) instead of tamarind extract. Addition of cumin seeds & onion for grinding adds a nice flavor to this kootu. So do not avoid it unless you make a no onion no garlic kootu. Use chana dal instead of moong dal for variations.

Try this easy kothavarangai kootu and enjoy with plain rice or vatha kuzhambu !

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Palak Chapathi – Spinach Chapati – Pasalai Keerai Chapathi Recipe

Palak chapathi (Spinach chapati, Pasalai keerai chapathi in Tamil) is an easy, healthy paratha recipe that can be served with onion raitha or boondi raita and pickle as the side dish.

I make this easy palak chapathi for our dinner usually. I followed my soft chapati recipe and added masala powders to make this spinach chapathi flavorful and soft. Curd & oil is the major ingredient that helps to make it soft. You can roll it thin or thick and pack it for lunch box if you like. You should eat it hot to enjoy its best taste. For variations, you can add finely chopped palak leaves and add it to make the job easier. Lets see how to make easy palak chapati with step by step photos !

Palak Chapati / spinach chapathi recipe

Easy , healthy palak chapathi / Spinach chapathi recipe with step by step photos - Easy, instant dinner recipes

Cuisine: Indian

Category: Dinner Recipes

Serves: Serves 14 nos

Prep time: 30 Minutes

Cook time: 5 Minutes

Total time: 35 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Wheat flour / atta - 2 cups Palak leaves - 2 cups Ginger - 1 inch piece Green chilli - 1 no Curd - 1 tbsp Cooking oil - 1 tbsp Ajwain/ Carom seeds OR cumin seeds - 1 tsp Garam masala powder - 1 tsp Salt & water - as needed

METHOD

Wash and clean the palak leaves. Grind the leaves, green chilli and ginger to a smooth paste adding required water. Set aside. In a wide plate or bowl, take the whole wheat flour, ajwain, ground palak, curd, cooking oil, salt, garam masala powder and mix well. Add little water only if needed. Make a smooth dough.Knead for 5 minutes. Grease with oil. Cover & rest for 30 minutes. After 30 minutes, make ball sized dough and dust in wheat flour.Roll it thin or thick as you like. I rolled it medium thick. Heat a dosa pan. Put the chapati and cook in low to medium flame. When bubbles start to appear, flip the chapati and cook the other side. Apply oil on both the sides by flipping the chapathi. Remove and serve hot with onion raita or boondi raita. Enjoy !

Note

Adjust the quantity of masala powder as per your taste. For variations, you can add finely chopped palak leaves, grated ginger & green chilli instead of grinding them. You can use cumin seeds instead of ajwain.

Easy, healthy palak chapathi is ready to relish with boondi raita & pickle.

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Cauliflower Poriyal Recipe | South Indian Style Gobi Poriyal For Rice

Cauliflower poriyal /South Indian Gobi fry is a tasty side dish for rice. When I was young, my mom used to make a spicy cauliflower poriyal recipe (In Tamil nadu style) with mild masala flavor for rasam rice as my dad likes that way. Sometimes she adds boiled peas to make it colorful and healthy.

I had already shared my mom’s all-rounder cauliflower gravy for chapathi, rice, idli, dosa.  So today I thought of sharing my mom’s, South Indian style cauliflower dry curry recipe with you all.  You can make it less spicy if making for kids. Even bachelors can try this recipe as its easy to make & no grinding job as well. It tastes the best with sambar rice and rasam rice. Lets see how to make Tamil nadu style cauliflower poriyal with step by step photos !

Cauliflower Poriyal Recipe / South Indian Gobi Poriyal Recipe

Cauliflower Poriyal - side dish for sambar & rasam rice

Cuisine: Indian

Category: Poriyal

Serves: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cauliflower florets - 20 nos Water - to parboil cauliflower Salt - as needed Turmeric powder - 1/4 tsp To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/2 tsp Big onion - 1 no ( finely chopped) Ginger-garlic paste - 1/2 tsp Curry leaves - Few Tomato – 1 no Red chilli powder - 1 tsp ( use 1/2 tsp for less spicy taste) Turmeric powder - 1/4 tsp Salt - as needed Coriander leaves - as needed Garam masala powder - 1/2 tsp ( optional, I din't add)

HOW TO MAKE CAULIFLOWER PORIYAL

Take the cauliflower, remove the florets. If the florets are big, chop and make it small. Boil 5 cups of water adding turmeric powder & little salt. When the water starts to roll boil, switch off the flame. Add the cauliflower florets and rest for 5 to 10 minutes. Drain the excess water and collect the parboiled cauliflower. Set aside. Heat oil in a kadai and splutter mustard seeds, urad dal and cumin seeds. Add finely chopped onion, ginger-garlic paste, curry leaves. Saute till raw smell goes off. Add chopped tomato & saute until mushy (It is not shown in the picture) Add turmeric powder, salt & red chilli powder. Mix well for a minute. Lastly add the parboiled cauliflower florets, 1/4 to 1/2 cup of water. Mix well & simmer the flame. Cover cook for 5 to 10 minutes till cauliflower becomes soft & well cooked. Check for taste, add more salt & chilli powder if needed. Garnish with finely chopped coriander leaves. Serve with rice, sambar or rasam. Enjoy !

Note

Adjust the quantity of chilli powder as per your taste. You can add garam masala powder along with chilli powder for more masala flavor. You can also have this curry with chapathi if you like. Tomato gives mild tanginess to the poriyal. So don’t skip it.  If you don’t have tomato, you can add lemon juice after switching off the flame.

Try this easy, yummy cauliflower poriyal for rice and enjoy !

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