Cabbage Peas Poriyal | Muttaikose Pattani Poriyal | Poriyal Recipes

 

Cabbage poriyal is a very staple recipe in South Indian cooking. By just adding peas, we can transform the cabbage poriyal into a crunchy taste.

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Ingredients:

Fresh Peas – ½ cup

Cabbage – ¼ kg

Coconut Oil / Cooking Oil – 2 tsp

Mustard Seeds – ½ tsp

Cumin Seeds – 1 tsp

Channa Dal – 1 tbsp

Curry leaves – 1 spring

Green Chilli – 2

Finely Chopped Onion – ¼ cup

Grated Coconut – 2 tbsp

Salt – As required

Method:

Wash and cut the cabbage into thin slices.

Steam cook the peas for 3 mins. In the same  pot, add cabbage and steam cook them (both cabbage and peas) for 3 mins. Remove from the pot and keep it aside.

Heat the oil in a pan, add mustard seeds and wait to splutter.

Add cumin seeds and channa dal. Sauté for few seconds.

Add curry leaves and fry till they crisp.

Add chopped green chillies and fry for a min.

Add chopped onion and fry till they become translucent.

Add the steam cooked cabbage peas mixture. Add salt and mix them well. Close the lid of the pan and cook for 2 mins.

Finally add the coconut and mix them gently. Switch off the flame and leave it for few more mins. Then transfer to serving bowl.

Yummy and tasty cabbage peas stir fry is ready. Serve with sambar rice, rasam rice or any rice varieties.

Note:

Why Steam cooking?

1.       Steam cooking retains the colors of the vegetables.

2.       Steam cooking also retains the micro ingredients in a vegetables.

3.       After steam cooking the water content will be absent in the vegetables( like pressure cooking).

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Pudalangai Kuzhambu / Snake Gourd Split Green Gram Kootu

We always get anxious about what different to prepare for next meal. What if we can mix the vegetable and dal in handy and have a unique tasting sidedish which

can be served with rice, chapattis and dosas? That is the advantage and speciality of the Snake gourd & Moongdal.

This is must try dish for busy people who want to have a recipe which can be prepared quickly yet have unique taste.

Click HERE to view more kuzhambu recipes.

Recipe Cuisine : South Indian | Recipe Category: Kuzhambu

Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 3 cups

Ingredients:

Snake Gourd	1 ½ cup
Split Green Gram / Moong Dal / Paasi Paruppu	½ cup
Cumin Seeds	2 tsp
Small Size Tomato	1
Sambar Powder (Recipe HERE)	2 tsp
Turmeric Powder	½ tsp
Salt	To Taste
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Chopped Onion	2 tbsp

Procedure:

1. Cut the head and tail of the snake gourd.

2. Remove the white skin of the snake gourd using the peeler or knife.

3. Then cut it into small pieces. Keet it aside.

4. Wash the moong dal and add it in a pressure cooker.

5. Add snake gourd (from 3), cumin seeds, chopped tomato, sambar powder, turmeric powder and salt.

6. Add 2 cups of water and pressure cook them for 1 -2 whistle in a high flame.

7. After pressure has gone, remove the lid of the cooker and mix them well with the ladle.

8. Heat the oil in pan, add mustard seeds and wait for popping.

9. Add curry leaves and sauté till they become crisp.

10. Add chopped onion and sauté till they become translucent.

11. Pout this temper into the cooked dal mixture (from 7). Mix them well and cook till the mixture becomes kuzhambu consistency. [Add water if you need]

12. Garnish with chopped coriander leaves. (optional)
     Tasty and healthy snake gourd / pudalangai kuzhambu is ready. This goes well with rice, dosai and roti.

Note:

1. Adjust the smabar powder level according to the taste.

2. You can make little bit watery for dosai. Otherwise make little bit thick.

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Elephant Foot Yam Fry - Senai Kizhangu / Karunai Kizhangu Fry

We can make lot of dishes like fry, curry etc., This yam fry is tasty and very spicy. It goes well with dal, rasam and curd rice. Kids will eat separately also.

Click HERE to view 30+ Poriyal Recipes.

Recipe Cuisine : South Indian | Recipe Category: Fry

Preparation Time: 10 mins  | Cooking Time: 15 mins

Ingredients:

Elephant Foot Yam	¼ kg
Turmeric Powder	¼ tsp
Salt	¼ tsp
Oil	To deep fry
Red Chilli Powder	1 tsp
Salt	½ tsp

Procedure:

1. Remove the black skin of the yam carefully.

2. Then cut the yam into 1 inch cubes.

3. Pressure cook them with ¼ cup of water, turmeric powder and ¼ tsp of salt for 1 whistle in a high flame.

4. After the pressure has gone, strain the water from the cooked yam using the juice strainer.

5. Now spread the cooked yam over the news paper for 15 mins to dry.

6. Then heat enough oil in a pan and when oil is hot, put some of the cooked yams. Don’t over load the pan.

7. Fry till the sizzle sounds stops completely. Then remove the fried yams from the oil and spread them over the tissue paper to absorb the excess oil.

8. Now add the red chilli powder and salt. Mix them well or toss them carefully.  Crispy and yummy yam fry is ready to serve.

Note:

1. Apply oil on your hand to avoid itching while cutting the yam.

2. Adjust the salt and spice level according to your taste.

3. After frying all the yam, put salt and chilli powder immediately and toss it. If the yam gets losses heat, the powders will not stick the yam.

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Onion Coconut Chutney

Easy and tasty chuntey for Idli and dosai. Click here for more Chutney Recipes.

Ingredients:

Big Onion	3
Red Chilli	1-2
Garlic Pods	6
Tamarind	Trukey Berry Size (sundaikkai alavu)
Oil	2 tsp
Salt	As Required
Grated Coconut	¼ cup
To Temper:
Oil	1 tsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Asafoedita / Hing	¼ tsp

Procedure:

1. Remove the skin of the onion and chop them into small pieces.

2. Heat 2 tsp of oil in a pan, add red chillies and garlic pods. Fry for few seconds.

3. Then add the chopped onion and salt. Fry till they become translucent.

4. Switch off the flame, then add the tamarind and allow them to cool down completely.

5. Add coconut with this mixture and grind this into a smooth paste with little water using the mixie.

6. Transfer this chutney into a serving bowl and keep it aside.

7. Heat 1 tsp of oil in a pan, add mustard seeds and wait for popping.

8. Then add the curry leaves and hing. Fry till the curry leaves become crisp.

9. Pour this temper into the chutney ( from 6) and mix them well.

      Yummy and tasty chutney is ready to serve with Idli and Dosai.

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3:2:1 Chutney

Ingredients:

Onion	3
Green Chilly	2
Tomato	1
Cooking Oil	1 tbs
Salt	To Taste
To Temper:
Gingely Oil	1 tes
Mustard Seeds	¼ tes
Curry Leaves	1 spring

Procedure: 

1. Chop the onion, tomato and green chillies.

2. Heat the oil in a pan and fry the chopped onion till it becomes translucent

3. Then add the green chilly and fry for a min.

4. Now add the chopped tomato and fry till it becomes mushy.

5. Allow it to cool down and grind it with salt and little water. Transfer it into a bowl.

6. Temper with mustard seeds and curry leaves using gingely oil.

Note : Use equal size of onion and tomato.

This chutney  goes well with dosas, especially with wheat dosai.

This recipe is given to me by my sithi.

Ingredients:

Onion	3
Green Chilly	2
Tomato	1
Cooking Oil	1 tbs
Salt	To Taste
To Temper:
Gingelly Oil	1 tes
Mustard Seeds	¼ tes
Curry Leaves	1 spring

Procedure: 

1. Chop the onion, tomato and green chillies.

2. Heat the oil in a pan and fry the chopped onion till it becomes translucent

3. Then add the green chilly and fry for a min.

4. Now add the chopped tomato and fry till it becomes mushy.

5. Allow it to cool down and grind it with salt and little water. Transfer it into a bowl.

6. Temper with mustard seeds and curry leaves using gingelly oil.

Note : Use equal size of onion and tomato.

This chutney  goes well with dosas, especially with wheat dosai.

This recipe is given to me by my sithi.

I am sending this to Gayathri's WTML

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Carrot Egg Omelette

 Ingredients:

Egg	1
Onion	1
Green  Chilly	1
Carrot	1
Pepper Powder	¼ tbs
Salt	To Taste
Curry Leaves	1 spring
Coriander Leaves (chopped)	2 tbs

Procedure: 

1 . Chop the onion into very thin and small pieces.

2. Peel the skin of the carrot and grate it.

2. Crack the egg and pour it into a bowl and beat it well.

3. Take 2 tbs of water in another bowl.

4. Add the chopped onion, chopped green  chilly, grated carrot, pepper powder, salt, curry leaves and chopped coriander leaves.

5. Mix them well till the salt dissolves.

6. Then add the beated egg with this mixture and mix once again.

7. Heat the tawa and pour the mixture into a thick circular shape.

7. Pour few drops of oil along the sides of the omelet. Turn it over once it reaches golden colour.

8. Remove the omelette when it becomes golden colour on both sides.

    This goes well with rasam rice.

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