Archive for the ‘Poriyal/Kootu’ Category

Koorka mezhukkuperatti

Koorkai is one of the famous tubers that grows mostly in South Indian states like Tamilnadu and Kerala. The best translation that I got from the internet for koorkai is Chinese potato. This is one of my favourite vegetables. They are cultivated during July and August in Kerala. And you can harvest it after four to five months from planting. So you will find it in the shops during winter. The main process lies in cleaning and peeling off the skin. After this you can make this recipe in no time. Though the recipe requires very less ingredients, it is very yummy. I love it a lotttt…..

Special note: For the first time, my husband made a dry sabji/poriyal with my guidance. I enjoyed capturing the video and he made it.


Koorka –  1kg

Coconut  oil – 4 tbsp


For Seasoning

Mustard – 1 tsp

ZUrad dhal – 1 tsp

Salt  – As required

Turmeric powder – A pinch


  • Wash the koorka well in water, to remove the mud and the dust particles. Repeat it two or three times.
  • Then peel off the skin with a knife or the peeler.
  • Take enough water in a vessel.
  • Chop it into small pieces and drop it in the water. Else it will turn brown.
  • Then drain the water and wash it again.
  • In a pan, add the chopped koorka and add enough water.
  • Sprinkle turmeric powder and salt.
  • Cover with a lid and allow it to cook.
  • After sometime, just take one piece from the pan and mash it to check whether it has been cooked. Donot overcook.
  • Drain the remaining water.
  • Add coconut oil and fry for some more time.
  • Season it with mustard seeds and urad dhal.
  • There is no need to add asafoetida. The koorka has its own fragrant aroma when cooked.

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.


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).


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.


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.



Beans –  1/2 Kg

Water – To cook

Turmeric powder – A pinch

Salt – To taste

Paruppu usili

Channa dhal – 3 tbsp

Toor dhal – 3 tbsp

Red chillies – 3

Salt -As required

Asafoetida -A pinch


  • 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 for two hours.
  • 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.

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.



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.



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.



Brinjal – 1/2 kg

Vaangibath powder – 2 tbsp

Turmeric powder- A pinch

Salt –  To taste


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.

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