Pavakkai thatta payaru poriyal / Bittergourd Azuki beans poriyal

I just love all kinds of beans, but bitter gourd not so much... but the combination of both the ingredients is irresistible. Adding azuki beans to the bitter gourd takes out some of the bitterness from the gourd and also gives it an additional texture to the dish.Ingredients:
2 nos Bitter gourd
1 no medium sized Onion (chopped)
1/2 cup Azuki beans (cooked)
1 tbsp Sambar powder
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Urad dal
1 sprig Curry leaves
Salt to taste.
Method:
Wash the bitter gourd, discard the ends .
Cut the bitter gourd in the center and remove the seeds.
Chop the bitter gourd into to 1'' pieces.
Heat oil in a kadai and add the mustard seeds and urad dal.
When the mustard seeds pop add the curry leaves, onion and saute.
When the onion turns translucent, add the chopped bitter gourd and saute for a minute.
Now add the salt , sambar powder, azuki beans and let it cook til the bitter gourd is cooked through.
Sprinkle water as necessary.
Serve with rice or chapati.

Vendakkai kara Pachadi / Okra Curry

Vendakkai / Okra is one of my favorite vegetables, but the only part i hate is how much time it takes to buy a tender bunch of these crunchy veggies...Ingredients:
1/2 lbs Okra
1 medium sided Onion (chopped)
1/2 cup Coconut shredded
1 tsp Cumin seeds
1 tbsp red Chilly powder
1/2 tsp Turmeric powder
1/2 tsp Tamarind paste
1 sprig Curry leaves
1/2 cup Coriander leaves (chopped)
2 tbsp oil
1 no Kari Vadagam
1 tsp mustard seeds
1 tsp urad dal
Salt to taste.
Method:
Wash the okra , cut the top and bottom ends.
Slit in the middle , chop and set aside.
Grind the coconut and cumin seeds to a fine paste adn set aside.
Heat 1 tbsp oil and crush the kari vadagam into it and saute.
Remove the kari vadagam from the kadai when it is fried well and gives off an aroma.
Heat the remaining oil in a kadai and add mustard seeds and urad dal.
When the mustard seeds splutter, add the curry leaves, onion, and saute.
When the Onion turn golden brown add the okra and saute for 3-4 minutes.
Now add coriander leaves,turmeric powder,chilly powder and saute for a minute.
Add salt tamarind paste and the ground coconut paste and the kari vadagam and bring the curry to a boil.
Let it simmer on medium heat for a few minutes.
Serve hot with steamed rice .

Kollu Poriyal / Horsegram Poriyal

Horse gram is a legume of immense nutritional value and medicinal properties. It is considered to help with maintaining the body temperature and iron deficiency.Usually kollu rasam is made by soaking the horse gram overnight, cooking the horse gram and removing the resulting water. The remaining horse gram and make it in to chutney, poriyal masiyal etc..,


Ingredients:
1 Cup Horse gram (cooked)
1 No Onion
4 Nos Green chilly(slit)
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Sprig Curry Leaves
1 Tsp Oil
1/2" Ginger (grated)
Salt to taste.
Method:
Heat oil in a kadai.
Add mustard seeds and urad dal.
When the mustard seeds pop add the curry leaves, green chilly, onion and saute.
When the onion turns golden brown add the grated ginger ,salt, horse gram and saute for a minute.
Cover and cook at low for a minute and remove.
Serve with rice.

Vazhakai kara Poriyal (Plantain Kara Poriyal)

Vazhakai kara Poriyal is a very simple and easy dish to prepare.
It pairs great with steamed rice and any kind of sambar.
Ingredients:
2 Nos plantain (cubed)
1 no medium sized Onion (chopped)
2 Tbsp Coconut
2 Cloves Garlic
4 Nos Dry Red Chilly
1/2 Tsp Turmeric powder
1 Sprig Curry Leaves
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Urad Dal
Salt to taste.
Method:
Wash the plantain, peel the skin with a knife and cut it into small cubes.
Grind the coconut, garlic, red chilly into a a smooth paste and set aside.
Heat oil in a kadai and pour the oil.
When the oil is hot add the curry leaves, mustard seeds and the urad dal.
When the mustard seeds splutter add the onion and saute.
Now add the plantain and saute for a few seconds and add turmeric powder, salt and the ground paste along with little water.
Cover and cook the plantain, till it is tender.
Take care to keep sprinkling water to avoid burning.
When the plantain is cooked through remove from heat and serve.

Cabbage karaporiyal\ Hot cabbage subzi

Cabbage is such a versatile vegetable that you can make so many dishes with it.This recipe is very simple to make and is a good side dish for rice and curry or you can have rolled up in a chapatti like I do.
Ingredients:
1 small head Cabbage (shredded)
1 tsp Cumin seeds
1 tsp red Chilly powder
1/2 tsp Garam masala
1/2 tsp Cumin powder
1 no large Onion (chopped)
1 sprig Curry leaves
2 tbsp oil
Salt to taste.
Method:
Heat oil in a kadai and add the cumin seeds.
When the cumin seeds splutter add the onions,curry leaves and saute.
Now add the cabbage and saute for a minute and add salt, cumin powder, red chilly powder and the garam masala and mix well.
Cover the kadai and set it to medium heat.
Stir in-between to avoid burning.
When the cabbage is done,remove for the kadai and serve.

Urulai kizhangu podimas/Potato Podimas

Urulai kizhangu podimas is a typical South Indian Recipe. You can find this dish in any restaurant , marriages or even family gatherings, since it is easy to prepare and readily available.
Ingredients:
4 nos Large potato
1 large Onion (chopped)
5 nos green chillies
1 sprig curry leaves
1 tsp urad dal
1 tsp mustard seeds
1 tsp channa dal
2 Tbsp oil
Salt to taste.
Method:
Wash the potatoes and cut them into four pieces.
boil the potatoes.(I do it in a microwave for 6-8 minutes)
Remove the skin and mash it gently with your hand or the back of a spoon.(The pieces have to be visible)
Heat oil in a kadai and add mustard seeds,channa dal and urad dal.
When the mustard seeds pop add the curry leaves , onion , green chillies and saute.
when the onion is tender, add salt and the potato and mix well.
Cover and cook in medium flame for about a minute.
Serve hot with steamed rice.

Brussel Sprouts Poriyal

I like brussel sprouts because they look like mini cabbages.(of course cabbage is my favorite vegetable.) This poriyal tastes great with steamed rice and sambar or moor kuzhambu.
Ingredients:
1 pound Brussel sprouts
1 medium sized Onion (chopped)
1 tsp Red chilly powder
1/2 tsp Garam masala
1 tbsp Oil
1 sprig Curry leaves
1 tsp Mustard seeds
1 tsp Urad dal
Salt to taste.
Method:
Wash the brussel sprouts.
Cut the brussel sprouts in half and slice the leafy part, discarding the thicker side.
Heat oil in a kadai and add mustard seeds and urad dal.
When the mustard seeds pop add the chopped onion,curry leaves and saute.
Now add the brussel sprouts and saute for a minute.
Add chilly powder, garam masala, salt to the brussel sprouts and mix well.
Stir the sprouts so it dose not get stuck to the pan.
Keep on medium flame and continue sauteing till the brussel sprouts are done.
Serve hot.

Cauliflower fry

Cauliflower fry is one of my childhood favorites.My mom usually made this with fried rice , biriyani or any flavored rice. Me and my brother usually finished half of it in the kitchen even before she brought it out to the dining table.
Ingredients:
1 No Medium sized cauliflower
1 Tbsp Red chilly powder
1 Tbsp Rice flour
1 Tbsp Gram flour
1 Tbsp Corn flour
Salt to taste
Oil for frying.
Method:
Cut the cauliflower into small florets, and wash them in hot water.
Sprinkle all the ingredients over the cauliflower.
Do not add water.If water is required, sprinkle just few drops and mix well.
Heat oil in a kadai and fry the cauliflower on medium heat, till it is golden brown.
(keeping the oil in a high heat setting, will brown the cauliflower on the outside and under cook on the inside.)
Serve hot.

kovakkai Masala/ Tindora Masala

This recipe is very simple . kovakkai masala is great with just plain rice or with any other bland curry.This is also great with chapati.
Ingredients:
1/2 Lbs Tindora
1 No Tomato (chopped)
1 No Onion (chopped)
1/2 Tsp Garam masala
1 Tbsp Red chilly powder
1/2 Tsp Ginger/Garlic paste
2 Tbsp Oil
1 Tsp mustard seeds
1 Tsp Urad dal
1 sprig curry leaves
Salt to taste.
Method:
Wash the Tindora.
Remove the ends, cut it lengthwise into four pieces.
Heat oil in a kadai and add mustard seeds, urad dal and curry leaves.
When the mustard seeds pop add the onion, tomato and saute well.
When the onion is tender add the tindora and the rest of the ingredients and saute.
Set the kadai to a medium flame, cover and cook till the tindora is tender.
Sprinkle water in between as required.
Serve hot.

Beetroot Leaves Poriyal

When I bought this week's vegetables, the beetroot was very fresh.The leaves were so tender, that I had to do some thing with it. So I made this beetroot leaves poriyal .
Ingredients:
1 Bunch of Beetroot Greens
2 Tbsp Coconut (grated)
5 Nos Green chilly (sliced)
1 No Large Onion (chopped)
1 Tbsp Oil
1 sprig Curry leaves
1 Tsp Mustard seeds
1 Tsp Urad dal
Salt to taste.
Method:
Wash the beetroot leaves, Roll it in a bundle and julienne it along with the stem.
Heat oil in a kadai , add mustard seeds and urad dal.
When the mustard seeds pop, add the curry leaves, chopped onion and the green chilly.
Sautee till the onin is tender and add the leaves, salt and saute.
Cover and cook for 3-4 minutes or until the leaves are almost done.
Now add the grated coconut and saute it for another minute or two.
Serve hot with rice.

Carrot kara poriyal

My Dh kept asking me to make this carrot kara poriyal that my MIL makes,So when I saw the JFI for this month I thought i'll post this recipe.
Ingredients:
4 Nos Carrot
2 Tbsp Coconut
1/2 Tsp Fennel seeds
2 Cloves Garlic
4 Nos Dry Red Chilly
1/2 Tsp Turmeric powder
1 Sprig Curry Leaves
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Urad Dal
Salt to taste.
Method:
Peel the carrot and cut it into thin rounds and set aside.
Grind, turmeric, garlic, coconut,fennel seeds, and red chillies to a smooth paste and set aside.
Heat oil in a kadai and add the mustard seeds and urad dal.
When the mustard seeds pop add the curry leaf, cut carrots and sautee for a minute.
Add salt and the ground paste.
Cover and cook the carrots , till the masala smell leaves and the carrots are tender.
Add water little by little as required.
Serve hot. This Poriyal is a great side dish with any rice dish.

Sauteed Vegetables

There are some days when you do not want some thing heavy, but would like some thing familiar,
During such a days I make this dish. It is very quick to make too.(thanks to food processors)
Ingredients:
1 Cup -Cabbage ( sliced thin)
1 Medium - Carrot ( grated)
1/4 Cup - Peas
1/4 Cup - Corn
1 No - Onion (sliced)
1 Tsp - Oil
4 nos - Green chilly (sliced)
salt to taste.
Method:
Heat oil in a kadai,add all the ingredients and saute.
Cover and cook for a minute or two.
Serve hot.

Pudalankaai Poriyal (Snake Gourd Poriyal)

Snake gourd is one of the vegetables i associate with my childhood.My Grandpa used to plant snake gourds (along with other greens & stuff) in our back yard.He used to tie small stones to the ends of the snake gourd to make it grow longer.Back then i used to hate its smell when it was on the vine, but when cooked it attains a wonder full aroma!!
Ingredients:
1 Snake gourd
4 Dry red chillies
1 Large Onion (chopped)
2 Tbsp Coconut (grated)
2 Tbsp oil
1 Sprig Curry leaves
1 Tsp Mustard seeds & urad dal
Salt to taste.
Method:
Slit the snake gourd vertically and remove the seeds .
Slice the gourds into thin slices(semi circles)
Heat oil in a kadai, add mustard seeds and urad dal and let it splutter.
Add curry leaves,red chillies and onion and saute.
Now add the snake gourd and saute.
Add salt, cover and cook till tender.(add water as required)
When the snake gourd is almost done add the grated coconut.
Serve with rice.

Pavakkai Fry (Bitter Gourd Fry)

My DH is very fond of Deep fried food, At least Pavakkai fry is a bit healthy!
The slight bitter taste along with the crispness makes it yum!

Ingredients:
2 Nos Bitter gourd (slices - thin rounds)
1 Tbsp Red chilly powder
1/4 Tsp Turmeric powder
1 Tbsp corn flour
1 Tbsp rice flour
salt to taste
oil for frying.
Method:
Wash the bitter gourd and cut into thin rounds.
Remove the seeds.
Marinate with salt and let it stand for ten minutes.
Now squeeze the bitter gourd and drain the water.
Add red chilly powder, turmeric powder,corn flour and rice flour to the bitter gourd and mix , till it is nicely coated.(do not add salt)
Heat oil in a kadai and fry the bitter gourd.
Serve immediately.
Note:
You can also avoid using corn flour .

Beans Poriyal

Beans poriyal is a very common dish, and is simple, healthy, and easy to make.What more,Green beans is a good source of vitamins and low in calories!
Ingredients:
1/2 Lbs Green beans( Sliced thin)
5 Nos Green chillies (slit vertically)
1 Large onion (chopped fine)
1 Sprig curry leaves
1 Tbsp mustard seeds & urad dal
1 Tbsp oil
Salt to taste.
Method:
Heat oil in a kadai, add mustard seeds , urad dal and let it splutter.
Add Curry leaves, onion,green chillies and saute.
Add the green beans saute for a minute and add salt.
Cover and cook. sprinkle water if necessary.
(do not add too much of water.)
Green beans poriyal is great with rice and any curry.

Kalan Melagu (Mushroom Poriyal)

Ingredients:
2 Cups mushrooms (sliced)
1 large onion (chopped)
1 Tbsp G/G Paste(Ginger/Garlic)
1/4 Tsp Turmeric powder
1 Tbsp chilly powder
1/2 Tbsp crushed Pepper
1 sprig curry leaves
1 Tbsp oil.
Salt to taste.
Method:
Heat oil in a kadai, add the onions and saute till tender.
Add G/G paste and the mushrooms.
Now add the remaining spices, curry leaves and saute till the mushroom is almost done.
Add salt and cook the mushrooms completely.
This dish goes well with rice and any bland curry.
It is also great with chapati or roti.

Beetroot Poriyal

There is something to be said of the crimson color.Just placing plain white rice next to beetroot poriyal looks so vibrant that Keeps me staring at it.It also tastes as good as it looks.
Ingredients:

• 2 Nos Beetroot (chopped - 1/2" cubes)
• 1/2 large onion (chopped)
• 5 Nos Green chillies (slit vertically)
• 1 Tsp oil
• 1 Tsp Mustard seeds
• 1 Tsp urad dal
• 1 Sprig curry leaves
• Salt to taste.

Method:
Peel the beetroot and cut into cubes.
Heat oil in a kadai, add oil, mustard seeds, and urad dal.
When the mustard seeds pop add curry leaves,onion,green chillies and saute.
(Add chillies as per your taste, for me adding more chillies evens out the natural sweetness of the beetroot)
Now add the beetroot and salt and cook till the beetroot is tender.
Serve with rice.

Poondu kathirikai poriyal (Garlic Brinjal Fry)

Poondu kathirikai poriyal is a favorite in my house hold. Even my husband who dose not like brinjal like it when i make this poriyal. Growing up I used to pick out garlic from all the food, so to make me eat garlic my mom sliced the garlic very thin and add it along with the brinjal.
Ingredients:

• 2 Cups Brinjal (Sliced thin)
• 1 Large onion (sliced thin)
• 2 Bulbs Garlic (sliced thin)
• 1 Sprig Curry leaves
• 1 Tbsp Chilly powder
• 1 Tsp Mustard seeds
• 1 Tsp urad dal
• 1 Tbsp oil
• Salt to taste.

Method:
Heat oil in a kadai, add Mustard seeds and urad dal.
When the mustard seeds pop add curry leaves, chopped onion and saute.
Now add brinjal, garlic and saute.
When the brinjal is coated in oil add salt and chilly powder and saute well.
Cover and cook, stir once in a while to avoid the brinjals sticking to the bottom of the pan.
Serve hot with rice.

Cauliflower Peas Poriyal

Cauliflower is a childhood favorite for me.My mom used to dip the florets in batter and fry it. The moment it was out of the kadai, me and my brother went rushing to it.(imm the childhood days when we didn't have to worry about oil and calorie intake................!) so now instead of frying it all the time, we have to make variations to the way of cooking right!
Ingredients:

• 1 Cup Cauliflower florets(cut finely)
• 1/2 cup Peas
• 1 Large onion(chopped)
• 1 Tbsp chilly powder
• 1/4 tsp Garam masala
• 1/4 tsp G/G paste(ginger/garlic)
• 1 Tbsp oil
• 1 Tsp mustard seeds
• 1 Tsp urad dal
• Salt to taste.

Method:
Wash the cauliflower florets thoroughly.
Heat oil in a kadai, add mustard seeds and urad dal.
When the mustard seeds pop add chopped onion and saute.
Now add the G/G paste,cauliflower, peas and saute.
Now add the garam masala, salt, and red chilly powder.
Cover and cook. keep stirring it often.
Cauliflower lets out water when cooked, so add verry little water if required.
This poriyal is great with plain rice and any bland curry.(sambar,mor kulambu,rasam, curdsetc..) This can also be had with chappati.

Carrot Cabbage Poriyal

Carrot cabbage poriyal is very colorful and easy to make.
Today i had very little cabbage and carrots for a separate dish,so I combined the two to make carrot cabbage poriyal.
Ingredients:
1/2 Cup Cabbage (shredded)
1/2 Cup Carrot (shredded)
3 Nos Green chillies (sliced)
1/2 Large onion (sliced)
2 Tbsp oil
1 Tsp Mustard seeds
1Tsp Urad dal
1 Sprig Curry leaves
Salt to taste.
Method:
Heat oil in kadai,add Mustard seeds, urad dal and curry leaves.
When the mustard seeds pop add onion , green chillies and saute.
Add the carrot and saute for a minute and add the cabbage.
Add salt, cover and cook the porial till the vegetables are tender.
The poriyal can be garnished with grated coconut.
Serve with rice and curry.