Agathi Poo Poriyal/Humming Bird Tree/August Tree Flower Fry

Agathi keerai is known to have rich iron content. We prepare agathi keerai porial regularly in South India. Agathi poo  also have rich iron content. Don’t miss preparing agathi poo poriyal if you get agathi poo by any chance.

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Recipe Cuisine : South Indian | Recipe Category: Fry / Poriyal

Preparation Time: 10 mins  | Cooking Time: 15 mins

Ingredients:

Agathi Poo	1 packet
To Temper:
Oil	2 tsp
Mustard Seeds	¼ tsp
Channa Dal / Kadalai Paruppu	2 tsp
Cumin Seeds	½ tsp
Curry Leaves	½ spring
Red Chilli	1
Chopped Onion	¼ cup
Salt	As required

Procedure:

1. Wash the flower and drain the water from the flowers.

2. Remove the stem from the flowers and keep it aside.

3. Now chop the flowers into small pieces.

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

5. Then add the channa dal and cumin seeds. Sauté them for few seconds.  

6. Then add the broken red chilli and curry leaves. Fry for few seconds.

7. Now add the chopped onion and sauté till the onion becomes translucent.

8. Add the chopped flowers and fry for few seconds. Then sprinkle little water and close the lid of the pan. After 2 mins, add salt and mix them well. Cook till the flowers become tender.

    Serve this fry with sambar,  rasam and curd rice.

Note:

1. Adjust the chilli level according to your taste.

2. You can use green chilli instead of red chilli.

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Chow Chow Kadalai Paruppu Kootu / Chayote Kootu

Most of the kootu recipe use moong dal (pasi paruppu). But my mother uses channa dal ( kadalai paruppu). This simple change gives a different but good taste. You can have this with not only rice but also chapathi, dosa, etc.,

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Recipe Cuisine : South Indian| Recipe Category: Side Dish

                    Preparation Time: 15 mins  | Cooking Time: 20 mins | Yields: 20 cookies

Ingredients:

Chow Chow	1
Chana Dal / Kadalai Paruppu	¼ cup
Salt	As required
To Fry and Paste:
Oil	1 tsp
Chana Dal / Kadalai Paruppu	1 tbsp
Red Chilli	2
Cumin Seeds	1 tsp
Coriander Seeds	1 tsp
Grated Coconut	3 tbsp
To Temper:
Oil	2 tsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Finely Chopped Onion	¼ cup

Procedure:

1. Remove the skin and seeds of the chow chow. Then cut it into small ½ inch pieces.

2. Pressure cook the ¼ cup of channa dal with ¼ cups of water for 3 whistles in medium flame or till the dal becomes tender.

3. After pressure has gone, remove the cooked dal from the cooker and drain the water come pletely. Keep it aside.

4. Meanwhile, heat 1 tsp of oil and fry channa dal, red chillies, coriander seeds, and cumin seeds, till the nice aroma comes out from the mixture.

5. Then add grated coconut and fry for 1 mins then switch off the flame. Allow it to cool down completely.

6. Grind the above fried mixture into fine paste using the mixie with little water. Keep it aside.

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

8. Add curry leaves and sauté for few seconds.

9. Add chopped onion and sauté till the onion becomes translucent.

10. Add Chopped chow chow pieces (from 1) and ¼ cup of water. Mix them well and close the lid of the pan.

11. Stir the mixture occasionally. Cook till the chow chow becomes tender.

12. Add the ground masala (from 6), cooked channa dal ( from 3)  and salt. Mix them well and cook till the mixture becomes thick.

   Aromatic and yummy chow chow stir fry is ready to serve. Serve it with rice, roti and chapathi.

Note:

1. Adjust the channa dal level according to your taste.

2. Adjust the chilli level according to your spice level.

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Baby Corn Tawa Fry

Baby corn 65 us a recipe liked by all including kids. But ut consumes more oil as we have to deep fry. In this recipe, we fry using only pan instead of deep frying. Even though you will not get the color of Baby Corn 65, you will get a very similar taste.  

Thanks for this recipe Chithi. 

Check out Baby Corn Dosa and Baby Corn Paratha Recipes.

Recipe Cuisine : Indian | Recipe Category: Snacks

Preparation Time: 10 mins  | Cooking Time: 20 mins | Serves: 3

Ingredients:

Baby Corn	200 gm
For Batter:
Rice Flour	3 tbsp
Corn Flour	3 tbsp
Besan Flour	3 tbsp
Red Chilli powder	2 tsp
Garam Masala	1 tsp
Salt	As Required
Grated Ginger	1 tbsp
Thick Curd	3 tbsp
Water	As required
For Fry:
Oil	3 tbsp

Procedure:

1. Boil the baby corns with ¼ cup of water and pinch of salt for one whistle in high flame. Keep it aside.

2. After pressure has gone, drain the water from the baby corn and cur them into 1 inch pieces. Keep it aside.

3. In a wide bowl, add rice flour, corn flour, besan flour, red chilli powder, garam malasa, grated ginger and salt.

4. Mix them well, then add curd and mix them well.

5. Add cooked baby corn (from 2) and mix them gently. If the mixture is very dry then add little bit water and then mix them well.

6. Mix well till the mixture coated with the baby corns. Leave it for 15 mins.

7. Add oil in a pan, add the baby corn and fry till the baby corns become crisp. Keep the flame at very low.

      Tasty and crispy baby corn fry is ready to serve!

Note:

1. Adjust the red chilli powder level according to your taste.

2. Use thick curd for this recipe.

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Paavakkai Fry / Bitter Gourd Fry

I myself have posted many Bitter Gourd recipes including Bitter Gourd Chips. The specialty of this recipe is that it removes the bitterness altogether and makes the recipe taste great.

Click HERE to view Bitter Gourd Recipes.

Recipe Cuisine : South Indian | Recipe Category: Fry

Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 20 cookies

Ingredients:

Bitter Gourd	¼ kg
Bengal Gram Flour / Kadalai Maavu	1 tbsp
To Temper:
Oil	2 tsp
Mustard Seeds	½ tsp
Chopped Onion	¼ cup
Red Chilli Powder	1-2 tsp
Salt	Required

Procedure:

1. Wash and cut the head and tail of the bitter gourd.

2. Then cut them into thin circles.

3. Remove the big seeds from the slices. Keep it aside.

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

5. Then add chopped onion and sauté till they become translucent.

6. Now add the bitter gourd pieces (from 3) and fry for a minute.

7. Add red chilli powder and salt. Mix them well and fry for 2 more mins.

8. Then add water till all the bitter gourd slices immersed completely.

9. Close the lid of the pan and cook till the bitter gourd become tender and all the water evaporates completely.

10. Finally add the Bengal gram flour and mix them well. Switch off the flame and transfer it into serving bowl.

      Tasty and healthy Bitter Gourd Fry is ready!

Note:

1. Adjust the red chilli level according to your taste.

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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.

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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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