COOKING TIPS | WEEKEND PORIYAL | சமையல் குறிப்புகள் | PORIYAL WITH LEFTOVER VEGETABLES

CARROTS WITH CAULIFLOWER, CABBAGE, OR BEANS CAN ALSO BE ADDED AND IT LOOKS MORE COLOURFUL, WITH LESS AMOUNT OF VEGETABLES, like CARROTS ALONG WITH GROUNDNUTS.

INGREDIENTS:-

Carrot - 2 nos

Raw Groundnut - a hand ful

Water - 1/4 cup ( about 40 ml)

Salt - as per taste

Oil - 1 & 1/2 tsp

Mustard  seeds - 1 tsp

Cumin seeds - 1/2 tsp

Curry leaves - 1 leaflet

Asafoetida - 1/4 tsp

Dried Red Chiily - 1 (or as per taste)

METHOD:-

(1)  Wash & peel the carrot; Cut into small cubes.

(2)  Wash & Soak Groundnut overnight.

(3)  Heat  a pressure cooker, add oil. Add mustard seeds &   allow it to splutter. Add dried red chilly, cumin seeds, curry leaves & Asafoetida.

(4)  Add soaked Groundnut. Cover with lid & cook for 5 minutes & required salt. Groundnut takes time to cook.

(5) Then add cubed carrots to it. Mix well. Add 1/4 cup of  water. 

(6) Pressure cook for 3 whistles in high flame & 5 minutes  in sim flame. Allow the pressure to release.

(7) Carrot-Groundnut Poriyal (WEEKEND PORIYAL)  is ready.

Click the link  👉 WEEKEND PORIYAL for video recipe.

For more Curry / Porriyal varieties, Click the links below 👇:-

STUFFED BRINJAL CURRY

MURUNGAI KEERAI PORRIYAL

PANEER MIXED VEGETABLE CURRY

BEANS PORIYAL

BEANS PORIYAL

INGREDIENTS:-
French Beans/ Beans - 150 gms
Roasted groundnuts - 3 tablespoon
Red Chillies - 2 nos.
Salt - as per taste


FOR SEASONING:-
Oil - 1 tsp
Urid Dal - 1/2 tsp
Asafoetida - 1/4 tsp
Curry leaves - 1 leaflet


METHOD:-

Chop  the beans and set aside

In a blender or Mixer jar, grind roasted groundnuts and red chilles, to a coarse powder . Set aside.

Heat Oil in a Kadai, add mustard seed and let it splutter. Add urid dal and let it change to golden colour. Add Curry leaves and Asafoetida.

Add  chopped beans to it and saute for a minute. Now, add salt and mix well.
Sprinkle some water, cover with a lid. Keep it in low flame. And cook the beans.

Once the beans are cooked, mix the coarse powder to the beans.

Beans Poriyal is ready.

Click here for Beans Paruppu Usili.

PIDI KARNA KIZHANGU FRY / YAM FRY (another vareity of YAM)

Pidi Karna Kizhangu is also comes under YAM/ KARNA KIZHANGU family. Satti Karnai is the other variety. Click here for YAM ROAST  recipe. To avoid the itchiness, I used an  iron-opener (bottle-opener), while cooking.

PIDI KARNA KIZHANGU FRY

INGREDIENTS:-
Pidi Karna kizhangu - 250 gms
Garlic pods - 7 to 10 pods.
Curry leaves - 2 leaflet, chopped
Oil - 4 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Sambhar powder - 1 & 1/2 tsp
Garam Masala - 1/2 tsp
Rice Flour - 1/2 tsp
Salt - to taste

METHOD:-

(1) Boil water in  a pressure cooker ( I used 3 ltr cooker), add crystal salt, pidi karna kizhangu, and bottle-opener,  for 2 whistles in high flame. Allow the pressure to release by itself.

(2) When the pressure is released completely, strain the water from the cooker and remove the skin of the veggie.

      

(3) Now, Cut into to thick round shapes. Don't cut too thin.

     


(4) Heat oil in a Kadai/pan, add the mustard seeds. Allow it to splutter. Then add cumin seeds, fennel seeds, Curry leaves, Mashed Garlic pods and saute for a minute.

(5)  Then add Asafoetida, Sambhar powder, Garam masala and rice flour. And saute in low flame for a minute. Be cautious, the powders may get burnt.

(6)  Now add the sliced veggie to this masala and toss, so that the masalas gets coated in all the veggies. Check for salt. Add if needed. Cover with a lid of plate and let it cook for 10 minutes.

(7)  After the specified time, gently flip the other side of the veggie. Cover with lid and let it cook in low flame for 5 minutes.

(8) Pidi Karna Kizhangu is ready to be served....

STUFFED BRINJAL CURRY

This is a Signature dish of Andhrapradesh, done using purple brinjals with spices which makes the dish flavourful and delicious. It goes well with rice, roti, bread, curd rice etc. Tender brinjals suit much for this recipe. The sesame seeds and groundnut used in this recipe gives a nice aroma to the dish.

INGREDIENTS:
 Brinjal - 250 gms
Onion - 1
Tamarind water - 3 tsp
Sambar powder - 1 tsp
Jaggery - 1/2 tsp
Salt
Oil - 3 tsp

TO GRIND
Coriander seeds - 2 tsp
Bengal gram -  2 tsp
Sesame seeds - 1 tsp
Roasted ground nut - 1 tsp
Cumin seeds - 1/2 tsp
Garlic - 4
Coconut ( grated)- 2 tsp

FOR SEASONING 
Mustard - 1/2 tsp
Cumin - 1/2 tsp
Urad dhal - 1 tsp
Curry leaves 
Asafoetida - 1/2 tsp

METHOD:
1. In a pan, add some oil and roast the ingredients given to grind one by one. After it cools, grind to powder.
2. Wash and slit brinjal without cutting them into pieces as shown in picture.

3. Using a spoon, stuff the brinjal with the powdered masala and arrange carefully in a plate.
4. In a thick bottomed tawa, add oil and add the seasoning one by one.
5. Add finely chopped onions and stir for a while and place the stuffed brinjals.
6. Add the remaining powdered masala, tamarind water, jaggery and salt and gently stir and close with a lid and cook in low flame.
7. After 5 minutes, open the lid and turn the brinjal with a spatula/spoon carefully without breaking it.
8. Close the lid and cook for another 5 miutes.

9. The whole cooking process should be done on low flame to avoid burnt taste of the recipe.
10. Open the lid again and give a gentle stir, and close again.
11. After the colour of the brinjal turns golden and becomes shiny, switch off the flame.
12. Taste a little to see whether it is cooked properly.
13. Tasty and aromatic Stuffed Brinjal is ready.

LUNCH PLAN

 Note:

• Red chilly powder can be used instead of Sambar powder.
• The coconut quantity can be increased if didn"t prefer sesame seeds and ground nut.

 

CRUNCHY - CHEWY SENAI KIZHANGU

CRUNCHY - CHEWY SENAI KIZHANGU

Senai Kizhangu (Taro Root in English), contains a very significant amount of dietary fiber and carbohydrates, as well as high levels of vitamin A, C, E, B6, and folate, as well as magnesium, iron, zinc, phosphorous, potassium, manganese, and copper.

Cryptoxanthin, which is found in this vegetable, is directly connected to a lowered chance of developing both lung and oral cancers.

INGREDIENTS:-

Senai Kizhangu - 250 gms

Garlic pods - 7 to 10                 

Sambhar Powder - 2 tsp

Rice Flour - 1 tsp

Water - as required

Salt- as required

Turmeric powder - 1/4 tsp

For Seasoning :-

Oil -  3 tsp

Mustard Seeds - 1 tsp

Cumin Seeds - 1/2 tsp

Fennel Seeds - 1/2 tsp

Curry leaves - 2 leaflet

Asafoetida - 1/4 tsp

METHOD:-

Wash and clean the senai kizhangu and remove the roots  alone which sticks  the vegetable. No need to remove the outer skin. Cut into halves.

In a Pressure Cooker ( I used 3 ltr pressure cooker), add  senai kizhangu, turmeric powder, salt and  water to the level of the senai kizhangu.

Pressure cook for 1 whistle in high flame. Switch off the burner. Manually, release the pressure carefully using knife, spoon or fork.

Strain the water and now remove the outer skin. Slice it, not too thin.

Heat oil in a Kadai, add the mustard seeds. When it crackles, add the remaining ingredients, one by one, given under the section  seasoning.

Crush the Garlic pods and add to the above seasoning.

Add the Sambhar powder and Rice flour together to it and saute for a minute or less. Avoid burning the flours by over cooking.

 Add the sliced senai kizhangu to this mixture and toss well.

Cover with lid, cook in sim for 5 minutes. Check for Salt, toss well and cover with lid, cook in sim mode for 10 minutes. Toss in between.

This helps to form crunchy layer outside and chewy layer inside.

Crunchy - Chewy Senai Kizhangu is ready.....

MURUNGAI KEERAI PORRIYAL/ DRUMSTICK LEAVES PORRIYAL

Murungai Keerai (or Drumstick  leaves ), a nutritious , purifies the blood and it helps to reduce anaemia. It reduces the side effects of other medicines.

MURUNGAI KEERAI PORRIYAL

Tired of chopping veggies for side dish, Try this recipe, it is easy to prepare.

INGREDIENTS:-

Murungai Keerai leaves - 2 cups (as required)
Salt to Taste
Water - as required
Roasted Ground nuts - 4 tbsp ( or 60 gms)
Red chillies - 3 to 4 (depends upon the spicy level)
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urid dal - 1/2 tsp

METHOD:-

Make a coarse powder of roasted groundnut and red chilies and set aside.

Boil water in a kadai and add salt. When the water starts boiling in rolling condition, add the cleaned Murungai keerai leaves to it. Cook until the leaves are tender. It gets cooked quickly. Drain the excess water, if any. ( Clear Keerai Soup -We can drink this water by adding little black pepper powder)

Now, add the coarse powder to the cooked leaves and mix evenly.

In a kadai, heat oil and add mustard seeds. When it splutters add urid dal and add to the porriyal.

Crunchy Chewy Murungai keerai Porriyal is ready to serve.

CLUSTER BEANS/KOTHAVARANGAI PARUPPU USLI

CLUSTER BEANS PARUPPU USLI

Cluster beans (Kothavarangai, in tamil) are rich in Vitamins A, B and K, and. minerals like calcium, iron, folate and potassium. The folic acid in these beans helps to prevent birth defects in foetus and the Vitamin K promotes foetal development. The high nutritional content helps pregnant women make up for their nutritional deficiencies.

It tastes is slightly bitter, but a great source of fibre, protein and other nutrients. It also contains calcium and phosphorous, both of which help to strengthen the bones.

It lowers the bad cholesterol, thereby reducing risk of heart attack.

It increases the haemoglobin production.


I prepared this Cluster beans paruppu usli using the method BEANS PARUPPU USLI. 

Just alter the main ingredient, Cluster beans instead of Beans.

BANANA CURRY

BANANA  CURRY

INGREDIENTS:-

Raw Banana = 1 (big)

Ginger garlic paste = 1 tsp
Kadalai paruppu / Broken Channa Dal = 1/2 tsp

Fennel seeds = 1/2 tsp

Mustard seeds = 1 tsp
Turmeric powder = 1/4 tsp

Garam Masala = 1/2 tsp

Sambar Powder or Red chilly powder = 1 tsp

Salt to taste
Oil = 3 tsp

Curry leaves = 10 nos.

Asafoetida = 1/4 tsp

METHOD:-

Slice Banana, thinly, not as thin, as we cut for chips. \Little bit thick.

Heat oil in a pan/ kadai,  add mustard seeds and allow it to spluter. Add Fennel seeds, Kadalai paruppu or broken channa dal, Curry leaves and asafoetida. Add ginger - garlic paste and add sliced banana.

In Medium flame, add all powders one-by-one, Turmeric powder, Sambhar Powder/Red Chilly Powder, Garam Masala and salt. Mix well, so that the powders coats all pieces of banana. Sprinkle water slightly and toss again. (Don't add too much water). Cover with lid. It takes nearly 10 to 15mins. After every 5 minutes, gently mix / toss it. Add salt, if required.

Hot Banana curry is ready... 

RIDGE GOURD CURRY

PEERKANGAI in tamil, it is rich in dietary fibre and contains essential vitamins, minerals and antioxidants

INGREDIENTS:

Ridge gourd - 2
Onion - 1
Tomato - 1/2
Turmeric powder - 1/4 tsp
Sambar powder - 1 tsp
Garam masala - 1/2 tsp
Broken dhal/ Udaithakadalai - 2 tsp
Salt

 For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/2 tsp
Curry leaves - 1 leaflet
Coriander leaves - 1/2 handful
Asafoetida - a pinch
Oil - 2 tsp

METHOD:
1. Powder the broken dhal/udaitha kadalai in a mixer and keep aside.
2. Wash ridge gourd thoroughly in water, scrap all sides well with hands and rinse well.
3. Peel the ridge gourd and do not discard the peel, since we are going to use the peel to make Ridge gourd chutney. 
4. In a pan, heat oil, add mustard and cumin, after it splutters add urad dhal, asafotetida and curry leaves. Add chopped onions, stir well.
5. Add finely chopped tomatoes and chopped ridge gourd. Mix well and cover the pan.
6. Cook for 2 to 3 minutes, add turmeric powder, sambar powder and garam masala along with required salt. Mix well. No need to sprinkle water since the ridge gourd is rich in water content and also the salt we have added will help to fasten the cooking.
7. Close the lid of the pan, cook in low flame until the raw smell and the moisture content goes off.
8. Add the broken dhal powder and chopped coriander leaves and mix well and switch of the flame.
9. Tasty Ridge gourd/Peerkangai Curry is ready.
10. It tastes well with hot rice and ghee, Sambar rice, and Curd rice.

Note:

• It can be used as side dish for tiffin items like idli, dosa, chapatthi etc. by converting it to gravy.
• Grind a teaspoon of coconut along with poppy seeds/kasakasa with 4 or 5 cashews and a chilly to a paste consistency.
• Add the paste, and cook well for 5 minutes. Ridge gourd gravy will be ready. Add salt accordingly

LADY'S FINGER CURRY

INREDIENTS:

Lady's finger - 200g

Onion - 1

Tomato - 1

Crushed ginger garlic - 1 tsp

Sambar powder - 1 tsp

Garam masala - 1/2 tsp

Mustard - 1/2 tsp

Cumin - 1/2 tsp

Urad dhal - 1/2 tsp

Fennel/ Sombu - 1/2 tsp

Curry leaves - 1 leaflet

Oil - 3 tsp

Rice flour/Split gram flour - 2 tsp

Sesame seed - 1 tsp

Asafoetida - 1/2 tsp

Salt

METHOD:

1. Heat oil in a pan and add mustard, cumin and fennel and allow to splutter.

2. Add curry leaves, asafoetida, chopped onions one by one and saute well.

3. After the onions turn transparent, add crushed ginger and garlic and cook well until the raw smell goes off.

4. Add chopped lady's finger and saute well. Cook on medium flame till the mushiness of the lady's finger reduces. 

5. Add finely chopped tomatoes, sambar powder, garam masala and salt. Mix well and sprinkle some water and close the lid.

6. Saute well in regular intervals until the lady's finger cooks well along with other ingredients.

7. Add rice flour/split gram (Udaitha kadalai) flour and mix well. 

8. Garnish with sesame seeds.

9. Tasty lady's finger curry is ready.

10. It goes well the rice varieties, especially curd rice.

BEET ROOT CURRY

INGREDIENTS:

            Beet root – 250g

            Onion – 2

            Green chilly – 1

            Sambar powder – 1 tsp

            Garam masala – ½ tsp

            Curry leaves – a leaflet

            Coriander leaves – ½ handful

            Mustard – ¼  tsp

            Cumin – ½ tsp

            Urad dhal – 1 tsp

            Oil – 1 tsp

            Salt

METHOD:

1.    Grate beet root using a grater and keep aside.

2.    Take a pan, add oil, add mustard and cumin. Let them splutter.

3.    Add urad dhal, after it turns golden brown add chopped onions ,curry leaves and chilly.

4.    Saute well until onion turns transparent and nice aroma comes out.

5.    Add the powders, after the raw smell goes off add grated beetroot.

6.    Saute well. Add salt and sprinkle some water and close the lid of the pan.

7.    Mix well in regular intervals. After the beetroot is well cooked add coriander.

8.    Now beet root curry is ready.

Health benefits:

            It is good in boosting immunity and also contains essential vitamins like vitamin B and C and minerals like potassium, manganese etc.

            It improves blood flow and lowers the blood pressure and also rich in fibre.  

SWEET POTATO CURRY

INGREDIENTS:

            Sweet potato – 1 cup

            Small onions – 5

            Mustard seed – ¼  tsp

            Urad dhal – ½ tsp

            Cumin – ½ tsp

            Sambar powder – ¾ tsp

            Asafotedia – a pinch

            Curry leaves – 1 leaflet

            Coriander leaves – a little

METHOD:

1.    Peel the skin of the sweet potato and cut into small slices or cubes.

2.    Take a pan with 3 cups of  water and allow it to boil.

3.    Add sweet potato cubes, turmeric and salt leave it for 2 minutes until it is cooked well. Sweet potato doesn’t take long time to get cooked.

4.    Drain the water completely and  keep aside.

5.    Take a pan and add oil. Add mustard, cumin and wait till it splutters. Add urad dhal and mix till it becomes golden brown.

6.    Add cut onions and saute well until nice aroma comes out. Add sambar powder, asafotedia and the boiled sweet potatoes. Mix well and leave it on low flame for 3 minutes.

7.    Garnish with coriander leaves.

Health Benefits:

            Sweet potatoes help to build healthy bones, heart, nerves, skin and teeth and helps healthy functioning of thyroid gland.

            It contains iron, magnesium and potassium. They help to build healthy immune system, regulate the heart beat and give relief from stress.

            It have high antioxidiants that protects the body against cancer and against the effects of aging.They contain high carotenoids which help to strengthen eyesight and boost immunity.      

Sweet potatoes have a low glycemic index (which means they release sugar slowly into the bloodstream). Sweet potatoes  unlike other starchy foods that elevate blood sugar rapidly after [they’re consumed] due to their metabolism into sugar will help steady the levels of blood sugar