Archive for the ‘Poriyal/Kootu’ Category

Arasanikkai kootu (Sweet pumpkin gravy)

Arasanikkai kootu is a dish made with sweet pumpkin, coconut and green chillies. It is less aqueous than sambar but more so dry than curry. The sweetness of the pumpkin and the hotness of the green chilli gives an unique flavour.

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INGREDIENTS

Sweet pumpkin – 1/4

Coconut – 1/2

Green chillies – 2

Turmric powder – A pinch

Jaggery – A small piece

Salt – As required

For Seasoning

Oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Curry leaves – few

  • Remove the skin and chop the pumpkin into cubes.
  • Grate the coconut.
  • Pressure cook the pumpkin with salt, jaggery and turmeric powder.
  • Then mash the pumpkin here and there, leaving some pieces whole.
  • Now grind the coconut and green chillies with little water.
  • Mix his with the pumpkin.
  • In a kadai, add oil and splutter mustard seeds. once they crack, add urad dhan and saute until they turn brown.
  • Add the pumpkin coconut mixture into kadai and bring it to boil.
  • Serve it with hot rice or as an accompaniment for Sambar sadam or rasam sadham.

Beans Paruppu usili

Beans paruppu usili is a very popular tamil Brahmin dish. It is commonly prepared with plantain flower/ Vaazhaipoo, french beans, cluster beans, flat beans, cabbage. The vegetable and the paruppu usili is cooked separately and is tempered and mixed together. Also the vegetable look yummy and colourful.

INGREDIENTS

Beans –  1/2 Kg

Water – To cook

Turmeric powder – A pinch

Salt – To taste

Paruppu usili

Urad dhal – 1/2 cup

Channa dhal – 1/2 cup

Toor dhal – 1/2 cup

Red chillies – As required

Salt -As required

Asafoetida -A pinch

Beans

  • Wash and chop the beans into small pieces. In a pan, add beans, enough water, salt and turmeric.
  • Cook the beans and strain the excess water.

Paruppu usili

  • Wash and soak all the ingredients overnight.
  • Drain the water and grind it finely.
  • Steam cook it.
  • Crumble the usili and keep aside.
  • Add asafoetida.

Beans with paruppu usili

  • Add oil in a kadai and add mustard seeds.
  • Now add the steam cooked paruppu usili and saute for two minutes.
  • Add beans and mix well.
  • Beans Paruppu usili is ready to serve.

Beans Nei Thuvattal

Beans nei thuvattal is another different variety of beans curry. I came across this recipe in my Sister in laws’ blog and wanted to try it. Basically I hate beans curry. But on seeing the photo of this recipe in her blog,  I got tempted and made this at home. I made slight differences by avoiding garlic and frying the ground powder in ghee.  The aroma of this recipe is obvious while making this recipe. I loved this curry. And she asked me to eat it mixed with the plain rice adding  ghee to it. And that was the first day I ate half the quantity of beans made at home. Yes!!!! the curry is super yummy.

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INGREDIENTS

Beans – 2 cups

Channa dhal – 2 tbsp

Roasted gram dhal – 2 tbsp

Urad dhal – 2 tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Ghee – 1 tbsp

Salt – To taste

  • Dry roast channa dhal, urad dhal, roasted gram dhal and grind it to a fine powder.
  • Mix turmeric powder and red chilli powder with the above ground powder.
  • Wash and cut the beans to 1 inch length. Add enough water and cook it with salt.
  • Drain the excess water  and keep it aside.
  • In a kadai, add a tbsp of ghee and fry the ground powder for a minute. You will get a nice aroma.
  • Mix the cooked beans with the fried powder and toss it.
  • Serve it with rice. I loved to eat the curry just mixed with the rice with little ghee adding to it. It was super yummy..(Of course it is my Sister-in-laws’ idea).

 

Urulaikizhangu Podimas

Urulaikizhangu Podimas is one of the regular recipes made at home before my wedding. But after that I make this very rarely since we opt for Kaara Curry, the spicy version.  This is basically mashed potatoes that are tempered and spiced with Green chillies. This can be made in a jiffy. A perfect comfort food for any day.

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INGREDIENTS

Potatoes –  5

Coconut – 1/2

Green chilli – 4

Lemon – 1/2

Salt – To taste

For Tempering

Oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dhal – `1 tsp

Channa dhal – 1 tsp

Curry leaves – few

  • Wash the potatoes thoroughly, cut it into half and pressure cook it.
  • Remove the skin from the cooked potatoes and mash it well.
  • Grate the coconut and keep it aside.
  • In a kadai, add oil and splutter mustard seeds. Once they crack, add the urad dhal and channa dhal. Saute until they turn golden brown.
  • Add the chopped green chilles, salt, asafoetida, curry leaves and saute for 30 seconds.
  • Now transfer the mashed potatoes into kadai. Mix it well and add salt if necessary.
  • Garnish it with grated coconut and mix well.  Turn off the stove.
  • Squeeze the lemon over it.
  • Serve it as a side dish for Sambar rice, Rasam rice.

Vaazhakkai Poriyal(Plantain Curry)

Vaazhakkai poriyal  is one of the curries that we make at home regularly. This is a tamil Brahmin recipe and has no onion and garlic. You can make mezhukkuperatti, Vaazhakkai podimas and this one with plantain. This curry is different from the other two. It goes well with sambar sadham, rasam sadham.

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INGREDIENTS

Vazhakkai (Plantain)- 2

Salt – To taste

Turmeric powder – A pinch

To Grind

Coconut – 1/4

Curry leaves – few

Green chilli – 2

For seasoning

Oil – 1 tbsp

Mustard seeds – 1 tsp

Channa dhal – 1/2 tsp

Urad dhal – 1/2 tsp

  • Wash and remove the outer skin of plantain.
  • Cut it into big cubes and keep it in water to prevent discolouration . Do not chop it into tiny cubes.
  • Pressure cook or cook it in open pan with salt, water and turmeric powder. Thius vegetable should become soft but not mushy. Strain the excess water.
  • Grind the coconut, green chilli and curry leaves coarsely without adding water.
  • In a kadai, add oil and splutter mustard seeds. Once they crack, add urad dhal and toor dhal and saute for a minute.
  • Now add the ground coconut mixture and saute until the moisture leaves from the coconut.
  • Finally add the cooked plantain and mix well with other ingredients.
  • It goes well with sambar sadham and rasam sadham.

Kathirikkai poriyal (Brinjal Curry)

Brinjal is my all time favourite curry. Whenever this curry is made at home, I make sure that I have a large portion of it.  I like the way my amma makes this recipe and I followed her method. My thatha and I are hard core fans of this curry.  We take a ladle of curry, mix it with plain rice and eat it as such. Ya it is super delicious. But after my wedding, I almost stopped buying this vegetable since my husband doesn’t like it. But now, I have started using this vegetable again in my home. He also eats this vegetable. Because it has a lot of health benefits. They are low in calories and rich in fibre. It has a good amount of essential vitamins. It is also rich in copper, iron, manganese and potassium. Potassium helps in counter pressing (hypertension) effects of Sodium.

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INGREDIENTS

Brinjal – 1/2 kg

Vaangibath powder – 2 tbsp

Turmeric powder- A pinch

Salt –  To taste

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For Seasoning

Gingelley oil – 1 tbsp

Mustard seeds – 1 tsp

  • Wash the brinjals well and remove the stem.
  • Cut the brinjal  lengthwise into eight pieces and place it in bowl with water. This will prevent the oxidation and the brinjal will retain the colour.
  • Pressure cook it with turmeric powder and salt for three whistles.
  • Drain the water.
  • In a kadai, add oil and splutter mustard seeds. Once they crack, add vaangibath powder and saute for a minute.
  • Now add the cooked brinjals and mix well.  If you wish, sprinkle a tsp of oil and vaangibath powder.
  • You can serve this as a side dish for rasam rice, Podi potta kuzhambu rice and curd rice. Also you can mix this curry with plain rice and eat.

Idichakka thoran/ Raw Jackfruit curry

Idichakka thoran is one of the famous dish in Kerala cuisine. Jackfruit is a seasonal fruit from March to may. Initially it will be very small and when it ripens it will become large in size. You can make a lot of recipes with jackfruit like iddichakka thoran, Chakka Chips, Elai adai ,Chakka Pradaman, Jackfruit jam or Chakka varatti. Idichakka Thoran is made out of fresh tender jackfruits, mildly spiced and flavored with fresh coconut. Thoran refers to any kind of dry curry. Though I’ve seen many of my Malayalee friends would add some onions and garlic too but we at home make it this way sans onions and garlic.

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INGREDIENTS

Raw Jackfruit/ Idichakka – 1

Freshly Grated Coconut – 1/2

Green chilli – 2

Turmeric Powder – A pinch

Salt – To taste

For Seasoning

Coconut oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Red chillies – 2

Curry leaves –  Few

  • Spread a newspaper and place the raw jackfruit on it. Apply coconut oil on your palms and the knife. Else the sticky gum that oozes out of the jackfruit will get stick on your hands.
  • Cut the jackfruit into half and then into big cubes with the skin.
  • Cook these pieces with turmeric powder and little water for about 2 whistles in a pressure cooker.
  • Once cool, remove and pound the pieces with a pestle or use the back of a wooden spoon or a masher to get some shredded jackfruit. You can also use the mixer but make sure it doesn’t become smooth paste.
  • Grind the grated coconut and green chillies and keep aside.Heat a Kadai with coconut oil, add the mustard seeds. Once they splutter, add the urad dal, red chillies and curry leaves.
  • Add the shredded jackfruit pieces and sauté. Add salt to taste and fry for few minutes in medium flame. Then add the ground coconut and green chillies. Mix well.
  • Finally drizzle about 2 tsps of coconut oil over the thoran.The thoran goes well with sambar and Mor kootan.
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