Snake gourd kootu – Pudalangai Kootu Recipe

I learnt this Snake gourd kootu / Pudalangai kootu recipe from my MIL during my recent trip to Salem. Its a simple and easy one pot recipe. Its a good side dish for Vatha kuzhambu / Kara kulambu and sambar. We all loved it.

Friends, do try this easy Tamil nadu style Pudalangai kootu recipe. You will love it too.

 

Pudalangai kootu / Snake gourd kootu recipe

Pudalangai kootu / Snake gourd kootu recipe for rice

 

Cuisine: Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Snake gourd - 250gms Moong dal - 1 tbsp Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - few Hing / Asafoetida - a pinch Red chilli - 1 Onion - 1 (finely chopped) Ginger - 1/2 inch piece (finely chopped) Tomato - 1 ( finely chopped) To grind Grated coconut - 1/4 cup Cumin seeds - 1/2 tsp Green chilli - 1 Rice flour - 1 tsp

HOW TO MAKE SNAKE GOURD KOOTU

1. Wash and chop Snake gourd into small pieces.
2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, red chilli, curry leaves, hing, ginger, onion pieces and saute well.
3. Add snake gourd, tomato pieces and mix well.
4. Grind coconut, chilli, cumin seeds adding rice flour to a smooth paste adding required water.
5. Add in the cooker. Mix well. Add salt, moong dal and turmeric powder. Mix well.
6. Pressure cook in low flame for one whistle. Open the cooker. Boil for a minute to adjust consistency.
7. Serve with rice, sambar, vatha kuzhambu and rasam. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop snake gourd into small pieces and set aside. Grind coconut, green chilli, cumin seeds and rice flour to a smooth paste adding required water. Set aside. In a pressure cooker base, heat oil and splutter mustard seeds, urad dal, curry leaves, hing, ginger bits and onion pieces. Saute till onion becomes transparent. Add Snake gourd, tomato pieces and saute well adding salt, turmeric powder. Lastly add the coconut paste, moong dal, required water and mix well. Pressure cook in low flame for one whistle. Open the cooker after the steam is released. Mix well and boil for a minute if necessary to adjust the consistency. Serve with plain rice, sambar rice, rasam rice and vatha kuzhambu. Enjoy !

Note

Adjust the quantity of chilli as per your taste. You can use sambar powder instead of grinding green chilli.

Try this easy Snake gourd kootu in a pressure cooker and enjoy with rice !

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Vazhaithandu Sweet Pachadi – Banana Stem Pachadi Recipe

Vazhaithandu inippu Pachadi – Banana Stem sweet Pachadi Recipe is our family favourite recipe using banana stem. Usually we make Vazhaithandu poriyal, Vazhaithandu sambar and Kerala style Vazhaithandu pachadi with curd. But among all these recipes, we love this banana stem sweet pachadi more. It tastes so good with sweet and mildly sour taste. Its a good side dish for sambar and rasam.

Recently I went to Salem and stayed with my in-laws for a month. We made few banana stem recipes. I asked my MIL and prepared this sweet pachadi easily in a pressure cooker. It tasted so good. I enjoyed it with sambar sadam and appalam.

 Friends, do try this Vazhaithandu sweet pachadi for a change and enjoy with your family.

Vazhaithandu sweet pachadi recipe / Banana stem pachadi recipe

Vazhaithandu sweet pachadi recipe / Banana stem pachadi recipe

 

Cuisine: Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Banana stem - 1 cup Powdered jaggery - 1/4 cup to 1/3 cup Green chilli - 1 (finely chopped) Tomato - 1 (finely chopped) Salt - a pinch Water - as needed To grind Grated coconut – 1/4 cup Rice flour – 1/2 tsp To temper Coconut oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli - 1 Curry leaves - few

HOW TO MAKE VAZHAITHANDU SWEET PACHADI

1. Wash and chop Vazhaithandu into small pieces.
2. Immerse in buttermilk till use.
3. In a pressure cooker, drain and take chopped vazhaithandu, green chilli, tomato, salt and little water.
4. Pressure cook in low flame for one whistle. Its cooked well. Mash it slightly and set aside.
5. Grind coconut and rice flour to a smooth paste. Add to vazhaithandu.
6. Add grated jaggery and boil everything well till it becomes thick like pachadi.
7. Lastly temper in oil and add to the pachadi. Mix well and serve with sambar, rasam rice.

METHOD - STEP BY STEP PICTURES

Wash and chop Banana stem into small pieces. Immerse in buttermilk till use to avoid discoloration. Squeeze the vazhaithandu and add to pressure cooker. Add finely chopped green chilli, tomato, a pinch of salt and little water. Pressure cook in low flame for one whistle. In the mean time, grate jaggery. Grind coconut and rice flour to a smooth paste adding water. Open the cooker after the steam is released. Add ground coconut paste and jaggery along with some water if needed. Mix well and boil till thick.  Lastly temper mustard seeds, urad dal and red chilli in little oil and add to pachadi. Mix well and serve hot with sambar rice, rasam rice etc.

Note

You can skip tomato and add little tamarind extract instead. You can also use sugar instead of jaggery but jaggery gives a better taste and healthy too. Tempering one red chilli at the end gives a mild spicy taste and flavour to the pachadi.

Try this easy, healthy and yummy Banana stem sweet pachadi. People who don’t like banana stem too eat with pachadi without any complaints !

 

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Here is a crispy Kovakkai chips / Ivy gourd chips recipe which is deep fried adding wheat flour, sambar powder and other spices. My daughter who is not fond of this vegetable loves this chips very much as it’s crispy when hot and turns soft when cold. She likes to have it as side dish for sambar rice, rasam rice or simply as an evening snack to relish with tomato ketchup. As it is deep fried, I am trying to restrict it once or twice in a month for her. 

Friends, do try this crispy Kovakkai chips recipe for rice and snacks. You will love it for sure. You can make the same with bitter gourd, lady’s finger too.

 

Kovakkai chips / Crispy tindora chips recipe

Kovakkai chips / Crispy tindora chips recipe for lunch and snacks

 

Cuisine: Indian

Category: Snacks

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Tindora / Kovakkai - 250 gms Wheat flour - 2 to 3 tbsp Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Hing / Asafoetida - 1/4 tsp Salt & water - as needed Cooking oil - to deep fry

HOW TO MAKE KOVAKKAI CHIPS / TINDORA CHIPS RECIPE

1. Wash and thinly slice the kovakkai into roundels.
2. Drain the water and take it in a wide bowl.
3. Add wheat flour, sambar powder, turmeric powder, hing and salt.
4. Sprinkle water to coat the masala. Let it sit for 5 minutes.
5. Heat oil and add kovakkai in a sprinkled manner. Deep fry in batches.
6. Toss and cook both sides till bubbles cease. Remove and drain in a tissue paper. Enjoy !

 

METHOD - STEP BY STEP PICTURES

Wash and thinly slice the Kovakkai into roundels. Mix wheat flour, sambar powder, turmeric powder, hing and salt.  Sprinkle water to coat the masala well. Heat oil to deep fry. Take the coated kovakkai and sprinkle in hot oil.  Deep fry both the sides till bubbles cease. Remove from oil and drain in a tissue paper. Serve with rice. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste. Adjust the quantity of wheat flour to coat the kovakkai.

  
  Crispy Kovakkai chips / Ivy gourd chips is ready to use.

Technorati Tags: kovakkai chips,kovakkai chips recipe,ivy gourd chips,tindora chips,dondakaya chips

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18 Pulao Varieties - Different Types of Veg Pulao Recipes

Here is the list of 18 different types of vegetable pulao recipes from my blog. Most of them are prepared directly using a pressure cooker and its preparation time is less than 30 minutes. So anyone can cook it easily within less time during busy morning hours and pack it for yours and kids lunch box. I have shared both South Indian and North Indian style pulao recipes. Choose and try these flavour packed, healthy veg pulao varieties at home for weekend special lunch or for lunch box. I am sure you will love it.

I have also made a collection of vegetarian biryani varieties. Do check it out !

Lets start this collection with a basic post for beginners on How to cook basmati rice perfectly for Biryani and pulao.

HOW TO COOK BASMATI RICE

BENGALI MISHTI PULAO – SWEET PULAO RECIPE

Here is a Bengali style sweet pulao recipe which is called as Mishti pulao. With the sweet taste and the flavor of spices, this pulao tastes awesome and unique.

 MUSHROOM PULAO

Spicy and tasty pulao recipe with Mushroom that can be prepared directly in a pressure cooker with easily available ingredients at home.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KARNATAKA STYLE VEGETABLE PULAO

This pulao is a must try recipe in my blog. Its a show stealing and crowd pleasing recipe. So you can try it for birthday parties and get togethers. Its a fool proof recipe.

 

AVAREKALU BATH RECIPE   

In Karnataka, this pulao / Rice bath is a must try during Avarekalu season. Its a healthy and tasty rice variety that people make it at least once in a week during the season. Its an easy, one pot recipe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KARNATAKA STYLE AVAREKALU METHI PULAO

 

This is yet another version of Karnataka style pulao recipe adding Avarekalu / Field beans and methi leaves. It can be made in a pressure cooker directly and tastes so good. 

 

 

 BEETROOT PULAO / BEETROOT RICE

Colorful and healthy beetroot pulao. Ideal for kids lunch box. Tastes so good !

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CABBAGE PULAO / CABBAGE PEAS RICE

Flavourful cabbage pulao / Cabbage rice in a pressure cooker. Try it for your weekend lunch or lunch box. You will be surprised to know its taste.

 

 

KASHMIRI PULAO

 

Mild sweet tasting pulao adding colourful fruits, vegetables and nuts. Kids would love it !

 

 

 

 

 

 

 

 

 

 

 

 

 PALAK PULAO / PALAK RICE

Yet another healthy, tasty and colourful palak rice / Palak pulao also known as Green pulao. Try it out !

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PANEER PULAO / COTTAGE CHEESE RICE

Easy, peasy Pulao recipe with Paneer and mixed vegetables. Tastes yum !

 

 

SPROUTS PULAO

I made this Pulao for my husband’s lunch box during his weight loss journey. Tastes great and keeps you full for long time.

 

SWEET CORN PULAO

Easy and yummy sweet corn pulao that can be prepared for your kids lunch box and birthday parties.

TAWA PULAO

One of the most popular North Indian street food, Tawa Pulao recipe. It can be prepared instantly if you have left over rice in hand.

 

 

TOMATO PULAO

Its a different South Indian style Tomato pulao recipe with full of masala flavor. Check this out !

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

     

  

 

 

KARNATAKA STYLE TOMATO PULAO/ TOMATO BATH

Karnataka style Tomato bath is a must try recipe from my blog. Its a popular rice variety in Bangalore.

 Its mostly served in temples and functions as prasad.

TRI COLOR PULAO / TIRANGA PULAO RECIPE

Colourful and tasty tri color pulao with 3 flavours. With Paneer, it tastes great and different. Ideal to attract your kids. 

 

 

 

SPICY VEGETABLE PULAO

 

Restaurant style vegetable pulao recipe for birthday parties and get togethers.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 EASY VEGETABLE PULAO RECIPE

Easy vegetable pulao made directly in a pressure cooker. Its a less spicy, quick and easy pulao to make it for your kids lunch box.

Try these pulao varieties, enjoy and please don’t forget to share your feedback with me.

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Cauliflower Curry Without Onion, Garlic - Cauliflower Poriyal Recipe

Its my long time wish to try different types of cauliflower curry without using onion and garlic. I have already posted a cauliflower curry without onion, garlic and tomato in Jain style.  Usually I make Cauliflower poriyal following my mom’s recipe. It has onion, ginger, garlic, tomato and spice powders. We love this version.

Recently when I was looking for a change from my version, I found this Dhaba style Cauliflower curry in Cooking Shooking YouTube channel. Chef had used both cauliflower and potato in this recipe but I used cauliflower alone. Also I tweaked the recipe slightly to make it a low calorie version. Still it came out great. Tasted awesome. Myself and Raksha loved it with Dal rice and rasam rice.

Friends, do try this easy and yummy Cauliflower curry without onion and garlic. You will love it like us. I made it dry like a poriyal. You can also add little water to make it like Sabji / gravy.  Ok, Lets see how to make North Indian style Cauliflower curry without onion and garlic with step by step pictures.

Cauliflower curry without onion, garlic

Cauliflower curry without onion, garlic for rice, roti.

 

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Cauliflower - 1 Cooking oil - 2 tbsp Cumin seeds - 1/2 tsp Ginger - 1 inch piece (finely chopped) Curry leaves - 1 Tomato - 1 Turmeric powder - 1/2 tsp Red chilli powder - 3/4 to 1 tsp Coriander powder - 1.5 tsp Garam masala powder - 1/2 tsp Curd – 1 tbsp Coriander leaves - to garnish

HOW TO MAKE CAULIFLOWER CURRY WITHOUT ONION GARLIC

1. Wash and separate the cauliflower into medium sized florets. Keep in water.
2. Roll Boil 3 cups of water in a bowl and add turmeric powder, salt.
3. Switch off the flame and add the cauliflower florets. Cover and keep it for 10 minutes till its half cooked. Drain the water and set aside.
4. Heat oil in a kadai. Splutter cumin seeds, ginger, curry leaves.
5. Add tomato and saute till mushy. Add turmeric, chilli powder, coriander powder, salt, garam masala powder and curd. Mix well. 
6. Lastly add the cauliflower florets and toss it well. Add little water, cover cook till its soft but retains its shape. Switch off the flame.
7. Garnish with coriander leaves and serve with rice, roti !

METHOD - STEP BY STEP PICTURES

Wash and separate the cauliflower into medium sized florets. Keep in water till use. Roll boil 3 cups of water in a bowl. Add turmeric powder and salt. Switch off the flame and add the cauliflower pieces. Cover and keep it aside in hot water for 10 to 15 minutes. Drain the water completely and set aside.  Heat oil in a kadai. Splutter cumin seeds, ginger and curry leaves. Add tomato and saute till mushy. Add salt, turmeric powder, chilli powder, coriander powder, garam masala powder and curd. Mix well. Lastly add the cauliflower florets and toss it well. Add little water, cover cook till its soft but retains its shape. Switch off the flame. Garnish with coriander leaves. Serve with rice and roti. Enjoy !

Note

Parboil cauliflower to remove the worms. Do not skip this step. Make sure you do not over cook the cauliflower florets. Adjust the quantity of spices as per your taste.

Try this easy, yummy Cauliflower curry without onion, garlic. You will love it !

 

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