Maraalli Kizhangu Stir fry / Poriyal / Curry / மரவள்ளி கிழங்கு பொரியல்

Ingredients

Maraalli Kizhangu / Tapioca      - 1 big one
Onion                                          - 1
Grated coconut                           - 2 tbsp
Red chilly                                   - 3
Turmeric powder
Salt
Curry leaves
Mustard seeds
Oil

Method

Remove the skin of the tapioca  cut into medium sized pieces.
pressure cook with little salt for 3 whistles.
Once done drain the water .
Heat oil in a pan  add mustard seeds  curry leaves  when mustard splutters  add roken red chilly and fry.
Add chopped onion, turmeric powder and fry on low flame.
Add the cooked & chopped tapioca pieces, little saalt again and mix everything well.
Finally add the grated coconut mix and remove from flame.
Serve hot with rice.
Enjoy...

How to make Cabbage Peas Poriyal / Cabbage Stir fry - Vegetarian Recipes

Ingredients 

Cabbage : 1 cup 

Green peas : 1/4 cup 

Grated coconut : 2 tbsp 

Oil : 1 tsp 

Mustard seeds 

Urad dal 

Red chilly 1 

Curry leaves 

Salt 

Method

Heat oil in a pan, season with 1 tsp mustard, 1 tsp urad dal,1 red chilly and curry leaves. 

Add chopped cabbage , green peas and mix well. 

Add salt and little water. When cabbage & peas cooked well add 1 tbsp coconut. 

Mix everything well 

Remove from flame and keep aside .

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Homemade Pav Bhaji Masala Powder recipe

Ingredients

Coriander seeds              : 5 tbsps
Fennel seeds                   : 2 tbsps 
Cumin seeds                   : 2 tbsps
Pepper corns                  : 1 1/2 tbsp
Cardamom                     : 3 
Cinnamon stick             : 4
Cloves                            : 1 tsp
Red chilly                       : 6
Nutmeg                          : a pinch

Method

Dry roast the ingredients in low flame till it becomes golden brown.
Switch off the flame and let it cool.
Grind to a coarse powder , cool it and store in an air tight container.

Brinjal Podi curry / கத்திரிக்காய் பொடி கறி

Ingredients

Brinjals                           : 6
Corinder seeds                : 11/2 tsp
Bengal gram dal              : 3 tbsps
Red chillies                      : 4 nos
Grated coconut                 : 2tbsps
Turmeric powder
Mustard seeds
Curry leaves
Oil
Salt
Asafoetida

Method

Dry roast , coconut , coriander seeds, red chillies , bengal gram dal till golden brown on low flame.
Let it cool , rough grind it and keep aside.
Cut the brinjal lengthwise , put  in water to avoid change of colour.
In a kadai add 2 tbsp oil , temper with mustard seeds, curry leaves and  asafoetida.
Add chopped brinjal , salt, turmeric powder and cook in low flame.
Once 3/4th done, add spice powder and mix well.
Cook until the brinjals cooked well .
Remove from flame.
Serve hot.

Senai kizhangu curry / Elephan yam dry fry /சேனை கிழங்கு கறி

Ingredients 

Elephant yam / senai kizhangu            : 1 (small)
Red chilly powder                                 : 1 tbsp 
Turmeric powder                                   : 1/2 tsp
Oil                                                          : 2 tbsps
Salt
Curry leaves 
Mustard seeds 
Asafoetida

Method

Peel the skin of the yam , wash well.
Chop into small pieces and boil with required water,salt and turmeric powder.
Cook for 15 minutes or until the they are tender.
Drain and keep aside.
Heat oil in a kadai, splutter the mustard seeds and add curry leaves and asafoetida.
Add cooked yam, red chilly powder , little salt and sprinkle very little water and mix well.
Lower the flame and let it cook for 5 minutes or till it becomes crisp.
Serve .

Vazhakkai Podimas / Vazhakkai Puttu / Scrambled Raw Banana / வாழைக்காய் பொடிமாஸ்

Ingredients

Raw banana          : 2 nos
Grated coconut     : 2 tbsps
Ginger                   : a small piece
Green chilly          : 1
Red chily               : 1
Coconut oil            : 1 tsp
Mustard seeds 
Curry leaves
Asafoetida

Method

Steam cook the raw banana for  10 minutes and let it cool

Peek off the skin and grate the cooked banana.

Heat oil in a frying pan,add mustard seeds,broken red chilly,chopped green chilly.ginger and curry leaves.

Now add the grated banana,salt and mix well.

Cook on medium flame for 5 minutes.

Finally add the grated coconut .stir for 3 minutes and remove from flame.

Serve and enjoy... 

Mixed Vegetable Stir Fry / Kathamba Curry

Ingredietns

Cabbage       : 1/4 kg
Carrot           : 2
Green peas   : 1/4 cup
Beans            : 150 gms
Grated coconut : 2 tbsp
Oil : 1 tsp
Mustard seeds
Urad dal
Red chilly 1
Green chilly 1
Curry leaves
Salt  

Method

Peel the carrot and wash all the vegetables.

Finely chop the cabbage, beans and carrots.

Heat oil in a pan,add mustard seeds,when they splutter ,add urad dal,broken red chilly,chopped green chilly ,curry leaves and fry.
Add carrot ,peas,salt and sprinkle some water,cover and let it cook on low flame.
Once cooked add grated coconut,mix well and remove from fire.
Serve and Enjoy...:) 

Honey Chilli Potatoes

Ingredients

Big potatoes      : 2 ( Peeled & sliced into long strips)
Red chilly sauce  :  2 tsp
Honey                : 2 tbsps
Maida                : 4 tbsps
Corn flour           : 2 tbsps
Tomato sauce     : 1 1/2tsp
Garlic crushed     : 1 tsp                                                                                                                           Chopped green chillies  : 1 tsp
Salt
Oil 

Method

Coat potato strips with maida,corn flour,salt,1/4 tsp crushed garlic,1/2 tsp red chilli sauce,1/2 tsp tomato sauce.
Mix everything together .
Heat oil in a pan, fry the potatoes until golden brown.
In another pan,heat 2 tsps oil,put crushed garlic,chopped green chillies and fry.
Add red chilly sauce,tomato sauce,honey,salt,mix.
Add the fried potatoes,mix and switch off the flame.
Garnish with some sesame seeds.
Serve hot..

Potato Stir Fry

Ingredients

Potato   : 3
Red chilly powder   : 1 tbsp
Turmeric powder  
Asafoetida
Salt
Oil
Mustard seeds
Curry leaves

Method

Wash and cut the potatoes lengthwise and put it in water.
Heat 2 tbsps oil in a pan,add mustard seeds and curry leaves.
Add chopped potatoes,salt and mix well. 
Add turmeric powder,red chilly powder asafoetida mix and let it cook on low flame.
Cook until potato gets fully cooked.
Switch off the flame .
Serve hot. 

Vazhaithandu Curry / Poriyal / Banana Stem Stir Fry

Ingredients 

Vazhai Thandu / Banana Stem      : 1 long piece 
Moong dal                                        : 1 1/2 tbsps
Grated coconut                            : 1/2 cup 
Red chillies                                   : 2
Mustard seeds                              
Curry leaves
Salt
Asafoetida 
oil

Method

Soak moong dal for 15 minutes.
Peel the skin of vazhaithandu lengthwise.
Cut  round pieces horizontally and remove fibre by pulling out.
Place all the rounds in butter milk water to avoid decoloration.. 
Now chop the rounds into thin pieces and again put it in buttermilk water.
heat a kadai,add 2 tsps oil,put mustard seeds and 1 tsp urad dal.
Add Broken red chillies,curry leaves and fry.
Now add the vazhaithandu pieces,soaked moong dal,salt and mix well.
Add 2 tbsps water mix and close the kadai with a lid.
Cook on low flame for few minutes.
Open the lid mix,add grated coconut ,mix again and switch off the flame.
Serve hot.

Brinjal Stuffed Curry / Stuffed Brinjals

Ingredients

Small brinjals       : 1/2 kg
Bengal Gram dal /Chenna dal  : 2 tbsps
Urad dal              : 2 tbsps
Coriander seeds   : 1/2 tbsp
Red chillies           : 7 -8
Grated coconut     : 2 tbsps
Curry leaves
Oil
Salt

Method

Heat 1/2 tsp oil in a pan, roast channa dal,urad dal,coriander seeds,red chillies, coconut ,fry them until a nice aroma comes out.
Cool it ,add salt and grind them coarsely.
Wash and cut the brinjals into 4 pieces ( not fully,leave little stem part).
Stuff the brinjals with the masala powder and keep aside.
Heat 2 tbsps oil in a kadai,place the stuffed brinjals and cook it on low flame.
Stir carefully without breaking the brinjals.
When the brinjals are cooked ,add curry leaves and remove from flame. 

Carrot & Green peas Stir Fry / Carrot Pattani Curry / Poriyal

Ingredients

Chopped carrot    : 1 cup
Frozen green peas   : 1/4 cup
Grated coconut        : 2 tbsp
Oil                           : 1 tsp
Mustard seeds
Urad dal
Red chilly  1
Green chilly  1
Curry leaves
Salt

Method

Heat oil in a pan,add mustard seeds,when they splutter ,add urad dal,broken red chilly,chopped green chilly ,curry leaves and fry.
Add carrot ,peas,salt and sprinkle some water,cover and let it cook on low flame.
Once cooked add grated coconut,mix well and remove from fire.
Serve hot.. 

Simple Mixed Vegetable Sabzi.

Ingredients

Chopped potato     : 1/2 cup
Chopped Carrot  : 1/2 cup 
Cauliflower          : 1/2 cup
Baby corn            : 1/4 cup
Green peas           : 1/4 cup
Sweet corn           : 1/4 cup
Chopped Onion     : 1/2 cup
Tomato             : 2 nos
Green  chilly      : 1
Red chilly powder   : 1 tbsp
Ginger - Garlic paste   : 1 tsp
Curd ( yogurt )    : 1/4 cup
Coriander Powder  : 1 tsp
Garam masala powder  : 1 tsp
Cinnamon
Cloves 
Coriander leaves
Salt
Oil  

Method

Cook the vegetable until tender.
Mix chilly powder, garam masala powder, coriander powder, ginger- garlic paste, salt , green chilly, chopped tomatoes with curd .
Add cooked vegetables with that curd mixture and keep aside for 1/2 an hour. 
Heat oil in a kadai and add cloves, cinnamon and chopped onions to it.
Saute well.
Then add curd mixture to it.
let them cook for 5 mins till oil separates .
Garnish with Coriander leaves and serve with Roti or Naan.. 

Potato Fry

Ingredients

Chopped potatoes  : 2 cups
Sambar powder or Red chilly powder   : 3 tbsps
Turmeric powder    : 1/2 tsp
Asafotida                : 1/4 tsp
Salt
Oil                          : 3 tbsps
Curry leaves

Method

Heat oil in a kadai add asafotida, curry leaves and turmeric powder.
Then the chopped potatoes and mix well.
Put salt and mix well.
When potato half cooked put sambar powder or red chilly powder and mix well.
Cover the kadai with lid and let it cook till done.
Serve hot with any sambar rice or chapathi..
Simple recipe but tastes great..

Ladies Finger Pepper Fry

This is a very easy & simple recipe.. This goes very well with Sambar rice.

Ingredients

Chopped ladies Finger  : 1 cup
Pepper powder             : 1 1/2 tbsp
Oil                                : 2 tsp
Salt

Method

Heat  oil in a pan,put chopped ladies finger and salt.
Saute well till half cooked.
Sprinkle the pepper powder over the ladies finger and mix well.
Let it cook for 5 mins.
Serve hot.

Sending this to
Priya's BSI Event

French Beans Dry curry

Ingredients

Beans( chopped)    -  1 cup
Coconut              - 1/2 cup
Red chilly         - 2
Salt
Oil
Curry leaves
Urad dal

Method
Heat oil in a pan, season with mustard, urad dal, red chillies and curry leaves.
Add chopped beans, mix well.
Add salt and 1/2 cup water.
When beans cooked add coconut.
Serve with rice.

Mixed Vegetable Sabzi

Sending this to CoL -Leftover Delicacies 

And also to Healthnut Challenge by yasmeen

Ingredients

Mixed vegetables       - 2 cups ( i used carrot, beans, peas, potato, cauli flower, baby corn,red cabbage, white cabbage, brocolli)
 Onion                - 2
Red chilli powder    - 1 tbsp
Oil
Mustard
Salt
Curry leaves

Method

Chop  the vegetables
Chop the onion
Heat oil in a kadai, add mustard, curry leaves, onion and saute well.
Add the vegetables, salt and let it cook for 5 nins
Now add chilli powder and mixwell.
Serve with rice.

Soya Chunks Dry curry

Ingredients

Soya chunks     - 1 cup
Coconut             - 1/2 cup
Red chilly powder  - 1 tbsp
Turmeric powder    - 1/2 tsp
Saunf                     - 1 tsp
Cardamom            -  2
Cinnamon             - 2
Curry leaves
Oil
Mustard
Salt

Method

Boil soya chunks with 1/2 tsp salt & turmeric powder.
Squeeze the water & grind coarsely.
Grind coconut,saunf, cardamom, cinnamon and red chilly powder to a coarse powder and mix with soya chunks and keep aside.
Heat a pan ,put oil and season with mustard and curry leaves.
Then add soyachunks mixture ,salt and stir well.
Serve with rice or chapathis.

Parupu Usili

Sending this to "MLLA 21" hosted by Mirch masala

Ingredients

Toor dal     -  2 cups
Broad beans   - 1 1/2 cups
Green chillies    - 5
Red chillies      - 2
Salt
Asafotida
Oil
Mustard
Curry leaves
Turmeric powder

Method 

Soak toor dal for 2 hours.
Drain and grind coarsely with green chillies and salt.
Steam cook the ground dal or microwave it for 5 mins and crumble it with hands without any lumps.
Cook the broad beans separately with required water and salt. (you can use cluster beans or beans) .
Heat oil in a kadai then put mustard ,curry leaves, red chillies and asafotida.
Then add crumbled dal and cooked beans combine well.
Add salt if required. 
Serve hot .
The best combination is parupu usili with mor kuzhambu or with jeera rasam.