Midhi Pavakkai Poriyal | Baby Bitter Gourd Fry | Karela Fry

During my recent trip to Salem, my MIL gave me a handful of baby Bitter gourd that was grown in our house backyard. We call this as midhi pavakkai in Tamil. Some people also call it as Kuruvi thalai pavakkai as it resembles the head of sparrow. This is the first time I am seeing such a small sized Bitter gourd. As I am a big fan of Pavakkai, I was tempted to try some interesting recipes in my kitchen.

Actually my MIL suggested me to make pitlai in a slightly different way from my usual Pavakkai pitlai recipe. Before making that, I tried this simple and easy stir fry recipe to know the actual taste of midhi pavakkai. As expected, this baby bitter gourd is less bitter when compared with our regular bitter gourd. So you don’t need to remove the bitterness by slicing thinly, soaking in curd and squeezing the water. The quantity of onions and other ingredients we use in this recipe helps to make this stir fry tastes less bitter.

Now lets see how to make this South Indian style Midhi pavakkai poriyal recipe. In this recipe, I have pressure cooked baby bitter gourd before making the stir fry to use less oil. For variations, you can saute the bitter gourd in more oil till it shrinks in size and cooks soft in oil. Ok, now lets see how to make this baby bitter gourd stir fry also known as Karela fry in Hindi and Kakarakaya fry in Telugu with step by step pictures and a video.

Check out my other Bitter gourd recipes below

Bitter gourd Biryani / Pavakkai sadam

Chettinad Bitter gourd puli kuzhambu

Andhra style Kakarakaya pulusu

Karnataka style Hagalakayi gojju

Bitter gourd poriyal with moong dal in a pressure cooker

Bitter gourd poriyal with onion, garlic

Bitter gourd masala curry 

Pavakkai pitlai

Bitter gourd chips with wheat flour

Bitter gourd chips with besan flour

Bitter gourd podi

Pavakkai thokku

Bengali tetor dal / Bitter gourd dal

Bitter gourd rasam

Midhi pavakkai poriyal recipe | Baby bitter gourd fry

Midhi pavakkai poriyal recipe | Baby bitter gourd fry for rice

 

Cuisine: South Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Baby bitter gourd / Midhi pavakkai - 15 Big onion - 1 (Finely chopped) Tamarind - Small gooseberry size Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Salt - as needed Jaggery - 1/2 tsp Water - as needed Grated coconut - 1/4 cup Lemon juice - few drops To temper Cooking oil or sesame oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Curry leaves - few Asafoetida / Hing - a pinch

HOW TO MAKE BABY BITTER GOURD FRY

1. Wash and chop the head and tail portion of baby bitter gourd.
2. Slit in the middle till half the way and set aside.
3. Take them in a pressure cooker along with tamarind water, salt.
4. Pressure cook in low flame for 1 whistle. Open the cooker after the steam is released. Drain the excess water and set aside.
5. Heat oil and temper mustard seeds, urad dal, chana dal, curry leaves, onion and saute well.
6. Add the cooked bitter gourd pieces, sambar powder, turmeric powder, salt and jaggery. Mix well and cook it for few minutes till onions turn golden in color.
7. Switch off the flame and add grated coconut. Mix well and squeeze little lemon juice if needed.

METHOD - STEP BY STEP PICTURES

Wash and chop the head and tail portion of bitter gourd. Slit in the middle till half the way through and set aside. Soak tamarind and take 1/4 cup of extract using it. Take a pressure cooker and add in the slit bitter gourd, turmeric powder, salt and tamarind water. Mix well and pressure cook in low flame for one to two whistles. Open the cooker after the steam is released. Drain the excess water and keep the cooked bitter gourd aside. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, curry leaves and hing. Add onion and saute till transparent. Add the cooked baby bitter gourd, sambar powder, salt, jaggery and turmeric powder. Mix well and cover cook in low flame till onion turns golden in color. Switch off the flame. Add lemon juice and grated coconut. Mix well and serve with rice. Enjoy !

Note

You can make the same poriyal with regular bitter gourd as well but make sure you chop the bitter gourd finely or as thin rings for less bitter taste. Instead of pressure cooking the baby bitter gourd pieces, you can saute in oil till it shrinks in size and becomes soft. You can also garnish with coriander leaves at the end.

Try this easy and yummy Midhi pavakkai poriyal and enjoy with sambar rice or curd rice.

 

Technorati Tags: midhi pavakkai poriyal,baby bitter gourd fry,midhi pavakkai poriyal recipe,bitter gourd recipes,bitter gourd recipes indian

 

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Karnataka Style Chutney Pudi Recipe | Chutney Powder Recipe

Chutney powder also known as Gun powder or Chutney pudi is a dry condiment and its one of the most important side dishes served in South India for tiffin varieties and rice. It can be stored for weeks and had as an accompaniment for Idli, dosa, chapathi, roti and rice. Every state has its own style of making chutney powder. Today’s recipe is an easy and simple Karnataka style spicy chutney powder recipe using dry coconut.

Recently I bought Prestige Endura mixer grinder with 1000W ultra powerful motor. As I wanted to grind small quantities of Idli, dosa batter, I was looking for some heavy duty, elegant and powerful mixer grinder. The features of Prestige Endura met my expectations. It has a sparkling stainless steel finish body, 3 multi purpose jars with 7 super efficient blades gives a stylish look to your modular kitchen. I tried grinding a small quantity of this chutney powder and it got ready in few pulses. I am sure this Prestige Endura Mixer Grinder is a worthy addition in my kitchen.

Ok, lets see how to make traditional, Karnataka style Chutney powder recipe with simple ingredients.

Karnataka style chutney powder recipe

Karnataka style chutney powder recipe | Chutney Pudi Recipe

 

Cuisine: Karnataka

Category: Condiment

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Chana dal - 1/4 cup Urad dal - 1/4 cup Byadgi chilli - 5 to 8 Red chilli powder - 1 tsp Dry coconut - 1/4 cup Curry leaves - Fistful Jaggery - 1 tsp Garlic - 10 cloves Tamarind - small gooseberry size Black or white Sesame seeds - 1 tsp Cumin seeds - 1/2 tsp Hing - 1/4 tsp Salt - as needed Cooking oil - 1 tsp

HOW TO MAKE CHUTNEY POWDER

1. Heat a tsp of oil and roast urad dal , chana dal till golden in color.
2. Remove in a plate and add the red chilli, curry leaves and garlic. Roast for a minute.
3. Collect in the plate. Dry roast the grated coconut for a minute.
4. Add sesame seeds, cumin seeds and dry roast till they crackle. Remove and collect in a plate.
5. Let everything cool down. Take them in Prestige Endura Mixie jar. Add salt, red chilli powder, jaggery, hing and tamarind.
6. Grind coarsely like rava/ sooji and transfer to an air tight box.
7. Store upto a month. Use a clean spoon to handle.
8. Serve and enjoy with Idli, dosa, Chapathi, Jowar roti. You can also relish it mixing with plain rice adding ghee. 

METHOD - STEP BY STEP PICTURES

Heat a tsp of oil and roast the urad dal, chana dal till golden in color. Remove in a plate. In the same kadai roast the red chilli, curry leaves and garlic till chilli turns crispy. Collect in the plate. Dry roast the grated coconut for a minute and transfer to the plate. Lastly add the sesame seeds, cumin seeds and dry roast till the sesame seeds crackle. Collect in the plate. Let everything cool down. Take them in a mixie jar and add salt, tamarind, hing and jaggery. Grind to a coarse Rava/ Sooji like powder. Remove in an air tight box and store it up to a month. Use a clean spoon to handle. Enjoy with Rice, Idli, dosa, Chapathi and Jowar roti !

Note

Adjust the quantity of red chilli as per your taste. Byadgi chilli helps to give bright color to this chutney powder. Do not skip jaggery as its the highlight of Karnataka style chutney powder. For variations, you can also add 2 tbsp of roasted peanuts without skin.

Try this Karnataka style Chutney powder and enjoy with rice, idli, dosa and roti.

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20 Sambar Recipes For Rice | Sambar Varieties For Lunch | Different types of Sambar for rice

After a long time, I am sharing a collection post. Its a list of 20 best sambar recipes for rice. In South India, Sambar is the staple side dish for rice. We South Indians cannot live without sambar for rice. Even though we make hundreds of varieties of kuzhambu, Sambar in the lunch menu gives the fulfilment of eating rice.

In hotels or at houses, Sambar would be the first thing in our lunch menu. Then comes Rasam, Kara kuzhambu, Vatha kuzhambu, More kuzhambu etc. Sambar can be prepared in varieties of ways. But most of the households have a standard preparation of their sambar recipe using homemade sambar powders. Me too not an exception.

My sambar tastes and smells the best with my MIL’s homemade sambar powder. I never buy store bought sambar powders even though my friends and relatives have tried and told about Sakthi, Aachi and MTR sambar powders. If you don’t have the option of making homemade sambar powder, you can definitely go with store bought ones. It also tastes equally good but you should adjust the spice levels based on the brand you use. Please click the picture below for our Homemade sambar powder recipe. I have also shared a Tamil brahmin sambar powder recipe learning from my neighbour. Please click the picture and check it if you are interested. 

   

In this collection, I have shared nearly 20 varieties of sambar for rice. It includes mixed vegetable sambar, basic sambar adding drumstick, sambar without vegetables, Sambar without dal, Tamil brahmin style sambar adding freshly ground spices, Pongal sambar adding 7 country vegetables, some 4 varieties of keerai sambar, 3 varieties of Kerala sambar and finally a sambar recipe for making bisibelebath.

Friends, do check out this list of sambar recipes for lunch and try your favourite. Please don’t forget to leave your feedback.

BASIC SAMBAR RECIPE ADDING DRIUMSTICK

This is our basic sambar recipe we have been following for years together adapting through generations. You can make a perfect, Tamil Nādu style sambar using this recipe. Click the picture below for the detailed recipe link.

 

 

Radish Sambar | Mullangi Sambar

Many beginners refrain from making Mullangi sambar / Radish sambar thinking about its weird smell. But if you try the way I have mentioned in this recipe, you will start to love this sambar and make it often. There is a secret tip I learnt from my aunty/ Athai.

 

LADY’S FINGER SAMBAR | VENDAKKAI SAMBAR RECIPE

If its a no moon day or any festival, this Lady’s finger sambar without onion will be in our lunch menu without fail. Its a simple and yummy sambar recipe with the goodness of fried lady’s finger.

    

PONGAL SAMBAR | 7 VEGETABLE SAMBAR FOR PONGAL FESTIVAL

This is our traditional 7 kai sambar for Pongal festival. In this recipe, I have used 7 different country vegetables. Its a must try recipe on Pongal festival. Instead of sambar, we make the same as kootu with slight variation in this recipe. The same sambar can be prepared for Thiruvathirai festival too. In general, I call this as festival sambar.

 

SORAKKAI SAMBAR / BOTTLE GOURD SAMBAR RECIPE

This is an interesting sambar recipe using sorakkai / bottle gourd. If you are bored of making Sorakkai dal and Sorakkai kootu, try this sambar. You will love it.

    

ARACHUVITTA SAMBAR – TAMIL BRAHMIN STYLE SAMBAR

I am a big fan of Tamil brahmin style arachuvitta sambar. The aroma of freshly roasted and ground spices takes this sambar to the next level. I have used onion in this recipe. You can use any vegetable like drumstick, brinjal, chow chow etc.

    

CABBAGE SAMBAR | MUTTAIKOSE SAMBAR

Have you ever tried a sambar recipe adding Cabbage ? If not, try this delicious sambar recipe. You will be amazed by its taste and flavour.

    

CLUSTER BEANS SAMBAR | KOTHAVARANGAI SAMBAR

Cluster beans sambar is our family favourite recipe. Whenever we buy cluster beans, this sambar would be our priority. Adding in sambar helps to remove the mild bitterness of cluster beans.  Do try it and see how you like it.

    

MIXED VEGETABLE SAMBAR IN A PRESSURE COOKER

This is a super easy and quick, one pot sambar recipe for rice adding mixed vegetables. Ideal for working women and bachelors.

 

KEERAI SAMBAR

We usually make this sambar with Amaranthus variety. It tastes so good when paired with raw banana curry. Do give it a try.

    

KERALA SAMBAR WITHOUT COCONUT | ONAM SADYA SAMBAR

Basically I love Kerala food especially Onam sadya is my favourite lunch menu. Here is a simple and easy Onam sadya sambar recipe with mixed vegetables.

    

VARUTHARACHA SAMBAR | KERALA SAMBAR WITH COCONUT

This is yet another version of Onam sadya sambar. In this recipe, sambar is prepared using freshly roasted and ground spices and coconut. Do give it a try !

     

KERALA ULLI SAMBAR

Kerala Ulli sambar is one of the simple and yummy sambar varieties that tastes great not only with rice but idli, dosa as well. Do check it out by clicking the picture below.

    

MANGO SAMBAR

Mango sambar is my most favourite sambar recipe. We never fail to make this sambar during mango season. With the tangy taste of raw mango, it smells and tastes the best. Check it out friends. 

    

DRUMSTICK LEAVES SAMBAR | MURUNGAI KEERAI SAMBAR

Super healthy and delicious sambar recipe adding Drumstick leaves/ Murungai keerai. You must try this once. 

    

SAMBAR WITHOUT VEGETABLES | ONION SAMBAR

When you don’t have any vegetables in your pantry and still want to make sambar for rice, this onion sambar comes to rescue. You can use either small onion or big onion in this recipe.

    

PALAK SAMBAR / PASALAI KEERAI SAMBAR

Healthy and delicious Palak sambar / Spinach sambar. You can use regular spinach or even baby spinach for this recipe. Its a yummy variation from the usual Dal palak.

    

PONNANGANNI KEERAI SAMBAR | GOOD FOR EYESIGHT

Many of you must be aware of this Ponnanganni keerai. Its known as Dwarf copper leaf in English, Gudari Saag in Hindi, ‎Ponnaganti Koora in Telugu, ‎Honagonne soppu in Kannada, ‎Kozuppa, Ponnankanni in Malayalam. Its very good for eyesight and a great coolant for summer. Try it out.

    

PUMPKIN SAMBAR | PARANGIKAI SAMBAR

With a mildly sweet taste of Pumpkin, this sambar is a super healthy and flavourful one. Tastes good with idli, dosa as well.

    

SAMBAR FOR BISIBELEBATH

Usually Bisibelebath is prepared in one pot by mixing rice, dal, vegetables and spices together. In this version, I have prepared sambar and rice separately and mixed them just before serving. Its a different method but tastes so good. Do give it a try.

    

SAMBAR WITHOUT DAL

Many of my readers asked me to share a sambar recipe without dal. So I tried this variety and posted it. Its a tasty sambar recipe without cooked toor dal. The flavor and taste comes from the freshly roasted and ground spices. I am sure you will love it.

    

TIRUNELVELI SAMBAR

This is my mom’s special Tirunelveli sambar which is popularly known as IDI sambar. I have used Drumstick and mango in this recipe. You can make it adding brinjal or simply onions.

    

Friends, hope you have gone through and enjoyed my collection of Sambar recipes for rice. Do try them and share your feedback with me.

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Hotel Style Kovakkai Poriyal | Restaurant style Ivy Gourd Stir Fry | Tindora Curry

Kovakkai / Ivy gourd / Tindora is a healthy vegetable with amazing benefits. People in Andhra makes varieties of recipes with Tindora. Recently I started making different types of kovakkai recipes in my kitchen considering its health benefits. I have tried and posted varieties of recipes in my blog so far.

Today’s recipe is a yummy and tasty, hotel style Kovakkai poriyal with simple masala. It tastes so good and flavourful. Raksha likes to eat Kovakkai only if its made as chips. But surprisingly she loved this poriyal a lot and told me to make it the same way in future. So this recipe is a super hit in my home.

Friends, do try this yummy hotel style Kovakkai poriyal at home and enjoy with sambar, rasam and curd rice. Please follow the same ingredients as given below because Oil plays an important role in this recipe. Ok, lets see how to make Kovakkai poriyal with step by step pictures and a video.

Check out my other Kovakkai Recipes below

Kovakkai masala kuzhambu

Kovakkai poriyal

Kovakkai chips

Kovakkai rice

   

 

Kovakkai Poriyal | Ivy gourd stir fry recipe

Kovakkai poriyal / Ivey gourd stir fry / Tindora curry for rice

 

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Kovakkai / Ivy gourd / Tindora - 250 gms Big onion - 1 sliced Garlic - 10 cloves (finely chopped) Curry leaves - few Turmeric powder - 1/4 tsp Sugar - 1/4 tsp Sambar powder - 1 tsp OR red chilli powder & dhania powder - 1/2 tsp each Garam masala powder - 1/2 tsp Salt & water - as needed Lemon juice - few drops (optional) To temper Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Saunf / Fennel seeds - 1/2 tsp

HOW TO MAKE KOVAKKAI PORIYAL

1. Wash and slice Kovakkai / Ivy gourd into thin slices vertically. Set aside.
2. Wash and chop onion, garlic finely. Heat oil and splutter mustard seeds, urad dal, fennel seeds.
3. Saute onion, garlic and curry leaves till onion turns transparent.
4. Add the sliced Kovakkai pieces, turmeric powder, sugar and saute for 2 to 3 minutes in medium flame.
5. Lower the flame and add the sambar powder, garam masala powder and salt.
6. Saute in low flame for 2 to 3 minutes to coat the masala well. Sprinkle water and cover cook in low flame till kovakkai turns soft and well cooked.
7. Switch off the flame and serve with rice. Enjoy ! 

METHOD - STEP BY STEP PICTURES

Wash and chop the Kovakkai into thin slices vertically. Set aside. Wash and chop onion, garlic and keep it aside. Heat oil and splutter mustard seeds, urad dal, fennel seeds. Saute onion, garlic and curry leaves till onion becomes transparent. Add the sliced Kovakkai pieces, turmeric powder, sugar, salt and saute in medium flame for 2 to 3 minutes. Lower the flame completely and add sambar powder OR red chilli powder + Dhania powder, garam masala powder and mix well to coat the Kovakkai pieces. Saute for a minute till raw smell leaves it. Now sprinkle some water and cover cook the Kovakkai pieces till it becomes soft and well cooked. It takes approximately 10 minutes. So keep tossing in between while cooking else it may burn at the bottom. Cook till Kovakkai becomes soft and well cooked. Switch off the flame and add few drops of lemon juice. Serve with sambar rice, rasam rice and curd rice. Enjoy !

Note

Adjust the quantity of masala powders as per your taste. Make sure Kovakkai is well cooked by sprinkling water. You can also make this curry in a pressure cooker directly but make sure Kovakkai doesn’t turn mushy.

Try this easy, flavourful Kovakkai masala curry and enjoy with rice.

 

Technorati Tags: Kovakkai poriyal,Kovakkai poriyal recipe,Kovakkai recipes,Tindora curry,Ivy gourd fry,Tindora fry,Hotel style Kovakkai poriyal

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Cluster Beans Curry Recipe | Kothavarangai Poriyal

Cluster beans is one of our family favourite vegetables. We call it as Kothavarangai in Tamil. Some people also call it as Seeni Avarakkai. I usually make sambar or a simple poriyal recipe in my MIL’s style with cluster beans. I have shared both the recipes in my blog already.

Recently when I was looking for a different poriyal recipe, I came across this easy and yummy Kothavarangai poriyal in Hema’s kitchen YouTube channel. I tried it for the first time and loved it a lot. Its more like my mom’s beetroot poriyal. It was so tasty and flavorful. I am sure I will make this style of cluster beans poriyal often in my kitchen. This is definitely a welcome change from my usual Kothavarangai sambar, Poricha kuzhamu and poriyal recipes. 

Friends, do try this easy and yummy Cluster beans curry / Kothavarangai poriyal for rice and enjoy. It tastes great for sambar rice, kara kuzhambu, rasam rice and curd rice.

 

Kothavarangai poriyal / Cluster beans poriyal recipe

Cluster beans curry / Kothavarangai poriyal recipe for rice

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Cluster beans - 250 gms Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - Few Crushed garlic - 5 cloves Turmeric powder - 1/4 tsp Tamarind - 1 small piece Sugar - 1/2 tsp Salt & water - as needed Coriander leaves – to garnish To grind Grated coconut - 1/4 cup Small onion - 5 or Big onion - 1 Cumin seeds - 1/2 tsp Red chilli powder or sambar powder - 1 tsp

HOW TO MAKE CLUSTER BEANS CURRY / KOTHAVARANGAI PORIYAL

1. Wash and chop Cluster beans into 1 inch pieces.
2. Pressure cook chopped Cluster beans adding required water, salt, tamarind piece, turmeric powder and sugar. Pressure cook in low flame for one whistle.
3. Drain the excess cooked water and keep the cooked cluster beans aside.
4. Grind coconut, small onion, chilli powder and cumin seeds to a coarse paste without adding water.
5. Heat oil in a kadai. Splutter mustard seeds, urad dal, curry leaves and crushed garlic.
6. Add the cooked cluster beans and ground coconut paste. Mix well and cook in low flame till raw smell goes off.
7. Switch off the flame and garnish with coriander leaves.

METHOD - STEP BY STEP PICTURES

Wash and chop Cluster beans into 1 inch pieces. Pressure cook adding required water, salt, turmeric powder, sugar and a small piece of tamarind. Pressure cook in low flame for one whistle. Drain the excess water after cooking and keep it aside. Heat oil in a kadai and splutter mustard seeds, urad dal, curry leaves and crushed garlic pieces. Grind coconut, small onion, cumin seeds and chilli powder / sambar powder to a coarse paste without adding water. Add the cooked cluster beans pieces to the kadai and saute for a minute. Add the ground coconut paste and mix gently to coat the cluster beans. Cook in low flame till the raw smell of coconut paste goes off. Switch off the flame and garnish with coriander leaves. Serve with sambar, rasam, kara kuzhambu and curd rice. Enjoy !

Note

Adjust the quantity of chilli powder or sambar powder as per your taste. Addition of turmeric powder and sugar helps to retain the green color. Cluster beans has a mild bitter taste. Tamarind helps to remove it. So do not forget to add tamarind while cooking cluster beans. You can also add lemon juice at the end after switching off the flame instead of tamarind.

Try this easy, healthy Cluster beans curry / Kothavarangai poriyal recipe. You will love it.

Technorati Tags: Cluster beans curry,cluster beans curry recipe,kothavarangai poriyal,kothavarangai poriyal recipe

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