Cabbage Green Peas Curry

Cabbage means Muttai Ghos and Green Peas means Patani in Tamil. This is a simple and easy poriyal(curry) a side dish. Its good for lunch or dinner. Its done in most of the weddings in South India.

Ingredients
Cabbage - 1 no small
Green Peas - 1 cup (I used frozen peas. Just soak peas in water for few minutes then add)
Fresh Grated coconut - 1 cup
Green chillies - 2nos (as per your taste)
Curry Leaves - few
Salt

For Seasoning
Oil - 4 tspns
Mustard - 1/2 tspn
Asafotida(Hing/Peringayam) - 1 pinch

Bengal Gram(Kadala Parappu/Channa dal) - 1 tspn

Urad dal - 1/4 tspn (Optional)

Preparation Method
Chop cabbage to small pieces. Wash thoroughly.

Heat a wide kadai, put all the ingredients for seasoning. thats oil, mustard wait till it splutters, then add asafotida, urad dal, bengal gram wait till it turns brown then add curry leaves and green chillies. Saute for few minutes.

Now add chopped cabbage, green peas and mix well. Add a pinch of turmeric and salt. Mix well and allow it to cook well. Add little water to cook the vegetable.

Once its done, like you can see the colour is changed and the quantity is reduce. Then add grated coconut. Check for salt if required you can add. Fry for few minutes till its dry.

Cabbage Green Peas Curry is ready to serve. Enjoy the tasty curry with rasam rice or mix with plain white rice.

Pictures coutesy - My husband

Notes - You can add chopped onions too.

Mezhaku Varati - Long Beans Fry

Paithangai Mezhaku Varati in Malayalam. This is very tasty curry prepared with coconut oil. This is famous in Kerala.

Ingredients
Paithangai(Long Beans) - 1/4 kg
Dry Red chilli - 2nos
Coconut oil - 2 tspns
Urad dal - 1tspn
Mustard - 1/2 tspn
Salt

Preparation Method
Wash and cut Paithangai into 1inch long pieces.
Heat a kadai, put coconut oil, mustard and wait till it splutters, now add urad dal and wait till it turns brown. Add dry red chilli and fry for a minute.
Add chopped Paithangai and little water. It will take long time to cook. Keep an eye on water add if required until it cooks well. Keep in medium flame.
Sprinkle salt and close a lid. Stir occasionally.
Once the vegetable is cooked with no water left.

Paithangai Poriyal is ready.

Notes : If you are not used to cook with coconut oil. Can cook in normal cooking oil and just add a drop of coconut oil at the end for flavour.

Sepan Kizhangu Dry Curry (Taro)

Sepan Kizhangu(Taro) dry curry is very tasty and simple to make. Sepan Kizhangu is a root vegetable.

Ingredients

Sepan Kizhangu(Taro) - 20 nos
Red Chilli powder - 1 tspn(as per your taste)
Asafotida(Hing/Perungayam) - 1 pinch
Turmeric powder - 1 pinch
Oil - 6 tspn
Mustard - 1 tspn
Salt to taste

Preparation Method

Wash Sepan Kizhangu and cook in pressure cooker for about 3 whistles time. Add the desired quantity of salt at this time itself so that the salt gets absorbed in.
Wash in cool water and peel the skin. Slice into 1 inch pieces.
In a kadai, put oil, mustard (allow it to splutter) then add turmeric and asafotida.
Add :
sepan kizhangu and fry for 2 mins.
red chilli powder and mix well.
some oil and fry.
Roast well till it turns brown.

Crispy Sepan Kizhangu dry curry is ready to serve.

It will be very tasty with rasam rice.

Note - If it becomes very sticky sprinkle 1 or 2 tspns rice flour and fry.

Parangikai(Mathan) Poriyal

Parangikai (Mathan) Poriyal - Sweet or Yellow Pumpkin is very colourful. This vegetable curry is very tasty. It is simple and very easy to prepare.

Ingredients
Parangikai - 1/2 no (Sometimes external appearance is in green too)
Grated coconut - 1 cup
Green chilli - 2 nos (as per your taste)
Cooking oil - 2 tspns
Mustard - 1/2 tspn
Kadala parap/Uzhatham parap - 1 tspn
Asafotida - 1 pinch
Curry leaves - few
Salt

Preparation Method
Remove skin and seeds of the parangikai. Cut into small cubes.
Heat a kadai, put oil, mustard wait till it splutters. Add asafotida and kadala parap/uzhatham parap saute till brown.
Add the cut parangikai sprinkle little water, salt and cook it.
Grind coconut and green chilli in mixie just one or two whips.(Optional - Chopped Chillies can be separately added with grated coconut without grinding)
Check whether parangikai is cooked soft do not over cook.
Now add curry leaves, coconut and green chilli mixture mix well.
After 5 to 10 mins off the stove.

Parangikai poriyal is ready to serve.

Notes - Cut Parangikai to medium size, cutting very small while cooking it will overcook and become paste.

Pavakka Uralai Stir Fry(Bitter Gourd Potato)

Pavakka (Bitter Gourd) Uralai(Potato) stir fry is very tasty and yet another different combination poriyal. Though Pavakka is bitter its very tasty.

Ingredients

Pavakka(Bitter Gourd) - 2 nos
Uralai(Potato) - 2 nos
Oil - 4 tspns
Karuvepilai(Curry leaves) - 10nos
Jeeragam (Cumin)- 1 tspn
Kadalaiparap / Uzhathamparap(Bengal gram/Urad dal) - 1/2 tspn
Mustard - 1/2 tspn
Green chilli - 3 nos or Red chilli powder - 1 tspn (as per ur taste) I have used green chilli.

Salt

Preparation method

Wash and cut Pavakka in round shape then remove seeds. Soak it with turmeric powder and little salt for half n hour.
Wash and peel the skin of Uralai cut into small cubes.
Heat a kadai, put oil, mustard allow it to splutter then add kadalaiparap n uzhathamparap wait till it turns brown. Add jeeragam, curry leaves and green chillies. Saute for few mins.
Add pavakka and uralai cook till soft. Keep stirring.
Add little oil and salt and fry well. Once its cooked well.



Pavakka uralai stir fry is ready to serve.

This recipe is going off to Yasmeen's Bitter Better health Event.

Aloo Pepper Fry

Aloo pepper fry is very simple and easy side dish. Its very tasty:-)

Ingredients
Potato - 2nos
Cooking oil - 4 tspns
Mustard - 1/2 tspn
Asafotida - 1 pinch
Jeera - 1/2 tspn
Black pepper - 1 tspn(crushed)
Salt
Preparation Method
Wash and peel skin of potato.
Cut potato into small cubes and put in water.
In a kadai, put oil, mustard and asafotida. wait till it spultters.
Add potatoes and salt.
Allow it to cook stir occasionaly.
Now sprinkle black pepper powder and stir.
Cook for sometime til its crispy.

Serve hot with rice.

Beans Poriyal (Curry)

Beans poriyal(Curry) is a side dish cooked under low flame with coconut. It can be prepared easily on any day or for any occasion. It is very tasteful. This is mostly prepared for festivals and marraiges.

 

Ingredients

Beans - 250 gms
Grated coconut - 1 cup
Bengal gram - 1 tspn
Mustard - 1 tspn
Asafotida(hing) - 1 pinch
Turmeric - 1/2 tspn
Sugar - 1 tspn
Green chilli - 2nos
Curry leaves - 6 nos
Oil - 2tspns
Salt to taste

Preparation Method Wash, clean and pat dry beans.
Chop it into small pieces.
Heat a pan, put oil add mustard once it splutters add asafotida
Add Bengal gram and wait till its brown
Add the chopped beans
Add little water for it to cook
Add curry leaves
Add sugar (Sugar is added for not changing the colour of the vegetable while cooking) Add salt and turmeric Grind in mixie grated coconut with green chillies
Cook under low flame once its cooked with no water left add grinded coconut
Mix well and cook for 5mins.
Now its ready to serve.

Its a good combination for Sambar and rasam rice.

POTATO ROAST

THANK YOU FOR YOUR COMMENTS.

TODAY I THOUGHT OF SHARING THIS SIMPLE AND QUICK RECIPE.

INGREDIENTS

POTATO - 500GMS
RED CHILLI POWDER - 1 TSPN
OIL - 6 TSPNS
ASAFOTIDA - 1 PINCH
TURMERIC - 1 PINCH
WATER - 1 CUP
SALT TO TASTE

PREPARATION METHOD

WASH AND PEEL OFF THE SKIN OF POTATO
CUT THE POTATO INTO MEDIUM SIZE CUBES
IN A PAN, ADD 2 TSPNS OF OIL, ASAFOTIDA
NOW ADD THE POTATOES AND SPRINKLE WATER
LET IT COOK FOR SOMETIME
ADD SALT, TURMERIC AND CHILLI POWDER
ADD OIL
COOK FOR SOMETIME IN LOW HEAT TILL ITS CRISPY

YOU SERVE IT WITH CHAPATHI, CURD RICE OR BREAD.