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....

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.....

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