Yellow Pumpkin Kootu with Channa Dal (without Coconut)

With yellow pumpkin (manjal poosanikai) we usually prepare either poriyal , Chutney or kuzhambu. This yellow pumpkin kootu recipe was given to me by my friend. I tried this and liked it very much. This can be used as poriyal or side dish for rice and chapathi.

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

Preparation Time: 5 mins | Cooking Time: 15 mins |  Yields : 1 ½ cup

Ingredients:

Yellow Pumpkin (chopped)	1 cup
Channa Dal / Kadalai Paruppu	3 tbsp
Salt	1 tsp or as required
Dry Powders:
Red Chilli Powder	1 tsp
Turmeric Powder	½ tsp
To Temper:
Oil	2 tsp
Mustard Seeds	¼ tsp
Cumin Seeds	1 tsp
Curry Leaves	1 spring
Garlic Pods	2
Chopped Onion	¼ cup
Tomato (small size)	1

Procedure:

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

2. Remove the skin of the garlic and either chop them into small pieces or grate them using the grater.

3. Remove the skin of the onion and cut it into small pieces.

4. Wash and pressure cook the channa dal with ¼ cup of water for 4 whistles in medium flame or cook them till they become tender.

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

6. Add cumin seeds and wait for splutter.

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

8. Add garlic (from 2) and sauté for few seconds.

9. Add onion (from 3) and sauté till they become translucent.

10. Add chopped tomato and cook till they become mushy. Now close the lid of the pan and cook.

11. Add turmeric powder, red chilli powder and salt. Mix them well.

12. Add chopped pumpkin (from 1) and add ¼ cup of water. Mix them well. Close the lid of the pan and cook till they become soft.

13. Add channa dal (from 4) with cooked water and mix well. Cook till the water evaporates completely.

Yummy and tasty pumpkin / poosanikai kootu is ready to serve wit

Note:

1. You can use either small onion or big onion.

2. Adjust the spice level according to your taste.

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Vazhaipoo Poriyal / Banana Flower Stir Fry | Vazhaipoo Recipes

This is a regular recipe which everyone makes. This is my style of vazhaipoo porial.

Related Links:

1. Banana Flower Koftha

2. Banana Flower Bonda

3. How to clean and cut banana flower?

Click HERE to view 30+ Stirfry / Poriyal Recipes.

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

Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 2 cups

Ingredients:

Chopped Banana Flower	2 cups ( 1 cup = 240 ml)
Split Green Gram (moong dal / Pasiparuppu)	¼ cup
Turmeric Powder	½ tsp
Salt	As required
To Temper:
Oil	2 tsp
Mustard Seeds	½ tsp
Chana Dal / Kadalai Paruppu	1 tsp
Green Chilli	2
Curry Leaves	1 spring
Chopped Onion	½ cup
To Taste:
Grated Coconut	¼-1/2 cup

Procedure:

1. Pressure cook the chopped banana flower, turmeric power and split green gram with ¼ cup of water for 2 whistle in medium flame.  Allow it to cool down completely.

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

3. Add chana dal and fry for few seconds.

4. Add curry leaves and fry till they become crisp.

5. Add chopped green chillies and sauté for few seconds.

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

7. Add cooked banana flower and dal mixture (from 1) and salt. Mix them well and cool till the water evaporates completely.

8. Finally add grated coconut; mix them gently and switch off the flame. Leave it for 2 mins in the pan itself.

    Healthy banana flower stir fry/ vazhai poo poriyal ready to serve with any type of rice recipes.

Note:

1. Addition of more onion reduces the bitterness of the banana flower.

2. Addition of coconut also reduces the bitterness.

3. Adjust the green chilli level according to your taste.

4. You can make stir fry without moong dal also.

5. If you clean the banana flower at once and store it, you can use it in batches whenever you want.

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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.

Click HERE to view 30+ Fry / Poriyal Recipes.

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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Beetroot Stir Fry / Grated Beetroot Poriyal

Typically we use Beetroot cut into pieces as Pooriyal. Since Beetroor is a readily available and healthy food, we need to have varieties of recipes with Beetroot so that there is no fatigue if we use it frequently. If we grate Beetroot, we can use it as poriyal also and as sidedish for chappathi also.

Click HERE for more Beetroot Recipes.

Recipe Cuisine : South Indian | Recipe Category: Stir Fry

Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:

Beetroot	1/4 kg
To Temper:
Oil	2 tsp
Mustard Seeds	¼ tsp
Split gram / Chana dal	½ tsp
Curry Leaves	1 spring
Chopped Onion	¼ cup
Red Chilli	2
Salt	As required

Procedure:

1. Wash and remove the skin of the beetroot using the grater.

2. Then grate the beetroot using the grater with small holes.

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

4. Add chana dal / kadalai paruppu and fry till it becomes golden color.

5. Add curry leaves and sauté till the leaves become crisp.

6. Add red chillies (break it into two halves) and fry for few seconds.

7. Add finely chopped onion and fry till they become translucent.

8. Add grated beetroot (from 2), salt and ¼ cup of water. Mix them well.

9. Close the lid of the pan and cook till the beetroot becomes tender. Stir the mixture occasionally because avoid to stick the bottom of the pan.

11. Transfer the stir fry into a serving bowl and enjoy.

        Serve this beetroot fry with any rice varieties or chapathis.

Note:

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

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