Spicy Oily Broad Beans Poriyal

One of the special dishes for vegetarians..

While making this poriyal I was wondering ..Can broad beans be cooked this much spicy?!

Ingredients:

Broad Beans (Avaraikkaai) - 200 gms
Small onion - around 15
Tomato - 1
Garlic - 2 cloves
Corriander powder - 2 tablespoon
Red chili powder - 3 teaspoon
Oil - 1/4 cup
Seasoning - Mustard seeds, Urad dal, cumin, curry leaves
Salt - as needed

Procedure:

• Add oil for seasoning to a frying pan; season with mustard seeds, urad dal, cumin and curry leaves.
• Add finely chopped onions and saute well till they get golden brown.
• Add finely chopped tomato and saute well.
• Add the remaining oil to the pan and let it get heated for a while.
• Add finely chopped broad beans and saute well till the raw smell goes off.
• Add red chili powder, corriander powder, salt and saute well.
• Add little water and cover the pan; keep sauting in between.
• When the broad beans get cooked well, add crushed garlic and saute well.

Learnt from: Mrs.Manickavalli Alagappan, friend

Oil Brinjal gravy / Enney katharikkaay kuzhambu

Ingredients:

Brinjal - 8
Onion - 1
Tomato - 1
Garlic - 4 cloves
Cumin - 1/2 teaspoon
Thick tamarind pulp - 1/2 cup
Red chili powder - 2 teaspoon
Corriander powder - 3 teaspoon
Turmeric powder - 1/2 teaspoon
Scraped coconut - 3/4 cup
For seasoning: Mustard seed, Urad dal, Fenugreek, Cumin, Curryleaves
Oil - 1/4 cup
Salt - as needed

Procedure:

• Slit the brinjals at he tip.
• Add 1 teaspoon oil to the pan and season mstard seeds, urad dal, fenugreek, cumin and curry leaves.
• Add long sliced onions and garlic; saute well.
• Cut tomato into small pieces, add to the pan and saute well.
• Add the remaining oil to the pan; add brinjals and saute well till they get brown colour.
• Add little water to the tamarind pulp ; add red chili powder, corriander powder, turmeric powder and salt and pour this mixto the pan and cover it.
• Grind coconut and cummin to a nice paste.
• After the brinjals get cooked well, add coconut cumin paste and switch off the stove when it comes to a boil.

. Learnt from: Mrs. Padma, my mother

Cauliflower Egg Podimaas

Ingredients:

Cauliflower - small - 1
Onion - 2
Green chili - 4
Egg -2
Pepper powder - 3 teaspoon
Salt, oil - as needed

Procedure:

• Cut the cauliflower into small pieces and immerse in salted hot water for 15 minutes.
• Add oil to the frying pan; add finely chopped onions and green chili and saute well.
• When they get golden brown, add the water-drained cauliflower, salt and saute well.
• When it gets fried well, and changes colour, add two eggs and mix well.
• When the egg is cooked, add pepper powder; after 2 minutes swtich of the stove.

Note:

• It is a suitable dish for making bread sandwiches, rice wih rasam and chappathi.
• The more oil you add, the tastier it gets.

Learnt from: Mrs. Padma Ram, my friend

Tomato Dal Pachadi

Ingredients:

Tomato - 3
Boiled dal - 1/2 cup
Onion - 1
Green chili - 2
Garlic - 2 cloves
Scraped coconut - 2 tablespoon
Red chili powder - 1/2 teaspoon
Cumin - 1/4 teaspoon
For seasoning - Mustard seeds, urad dal, curry leaves
Salt, oil - as needed

Procedure:

• Add oil to a frying pan and season mustard seeds, urad dal and curry leaves.
• Add long sliced onions and saute well.
• Add long sliced green chili and garlic and saute well.
• Cut the tomatoes to small pieces and add; saute well.
• When they are fried well, add the boiled dal and mix well.
• Add salt and chili powder, little water and cover the pan.
• After 5 minutes, add coconut+jeera / cumin paste and stir well.
• Allow it to come to a boil, and switch off the stove.

Note:

•  It is a good combination to mix with rice, suiable side dish for sambar rice and chappathi.
• Add more chili powder, if you need it very spicy.

Oil Brinjal Masala

Ingredients:

Brinjal - 8
Onion - 1
Tomato - 1
Garlic - 4 cloves
Scraped coconut - 4 teaspoon
Roasted skin-removed groundnut - 1/3 cup
Sesame / Ellu (white / black) - 3 teaspoon
Corriander seeds - 4 teaspoon
Red chili powder - 3 teaspoon
Turmeric powder - 1 teaspoon
Watery tamarind pulp - 1/4 cup
Oil - 1/3 cup
Salt - as needed

Procedure:

• Remove the stems of the brinjal and make slits lengthwise. (If the brinjals are bigger, cut them into medium size pieces.)
• Roast sesame / ellu  and coriander seeds separately without oil.
• Add groundnut, coconut and grind well.
• Add sauted onion and tomato, little water to this and grind to a paste.

• Add oil to a frying pan and place the brinjals.
• When the brinjal changes colour, add chopped garlic, ground pste, turmeric powder, salt and ad little water.

• Let the masala boil till the raw smell goes off.

• See to it that brinjals are not cooked too soft.
• When the masala thickens, switch off the stove.

Note:

• If you prefer a gravy, switch off the stove when the masala retains some water.
• When we prepare for our family, quantity of oil can be reduced.
• It is a perfect side-dish for biriyani, ghee rice and chappathi.

Learnt from: Mrs. Nalini Sadanand, my friend

Pepper Brinjal Chops

Ingredients:

Brinjal - medium size - 6
Small onion - 8
Garlic - 4 cloves
Scraped coconut -4 tablespoon
Pepper - 1 tablespoon
Corriander seeds - 2 tablespoon
Cumin - 1/2 tablespoon

Sauf / sombu - 1/2 tablespoon

Red chili - 2

Turmeric powder - 1 teaspoon
Oil - 5 tablespoon

Salt - as needed

Procedure:

•  Dry grind pepper, cumin, sauf, red chili, corriander seeds to a coarse powder.

• Add onions and scraped coconut,little water and grind to a paste.

•  Cut each brinjal lengthwise to 6 pieces.
• Place a pan on the stove and add oil; when it gets heated up, add brinjal and chopped garlic.

• After it starts changing colour, add the paste, turmeric powder, curry leaves, salt and add a cup of water and stir.

• Don't cover the pan.
• Stir now and then.
• Take care while the gravy thickens.
• Take care that brinjals are not too softly cooked.

• When the moisture goes off completey and roasted well switch off the stove.

 Learnt from: Mrs. Padma, my mother

Tindora paste / Kovaikkaai Chutney

Ingredients:

Tindora - 150 gm
Onion - 1 small size
Tomato - 2 small
Tamarind - small lemon size
Red chilli - 8
Green chilli - 4
Corriander seeds - 3 tablespoon
Mustard seeds - for seasoing
Salt - as needed
Oil - as needed

Procedure:

• Cut the tindora to round pieces.
• Add oil to the frying pan and season with mustard seeds.
• Add tindora and fry until it turns golden brown.
• Add corriander seeds, red chilli and lengthwise slit green chilli and saute well.
• Add sliced onion and tomatoes and saute.
• When it gets fried well, let it cool; add salt and soaked tamarind, little water and grind to a paste.

Note:

• It is a good combination to mix with white rice and for Idli and Dosa.
• If needed, scraped coconut can be added.

Learnt from: Mrs. Shakunthala Krishnamurthy, Friend

Radish Puttu

Ingredients:

Radish - 4
Small onion - 100 gm
Green chilli - 6
Roasted channa dal (Pottukadalai) - 2 tablespoon
Sauf - 1 teaspoon
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Oil - 3 tablespoon
Salt - as needed
Curry leaves - for seasoning

Procedure:

• Peel the skin of radish, scrap to long pieces.
• After 15 minutes, squeeze off the radish to remove the juice.
• Place the frying pan on the stove, add oil; when the oil gets heated up, season mustard seeds, urad dal and curry leaves.
• Add finely chopped onions and green chillies and saute.
• Add roasted channa dal and sauf and grind to a nice powder.
• When the onion gets brownish, add radish and saute well.
• Cover the pan; don't add water.
• When the radish gets brownish, add the roasted channa dal+sauf powder and stir well for 5 minutes.

Note:

Scraped coconut can be added, if needed.
 

SEMI-RIPE CUCUMBER PACHADI

Ingredients:

Semi-ripe cucumber - 1 (medium size)
Green chilli - 7
Tamarind - 1/2 of small lemon size

Cummins  - 1/2 teaspoon

Curd - 1 or 2 tablespoon

Oil- to saute

Salt - to taste

Procedure:

• Peel  skin off the cucumber and cut into small pieces.
• Add oil to a frying pan, when it gets heated up add cummins and green chilli; saute for just few seconds.
• When it gets cold, add soaked soft tamarind and grind to a coarse paste.
• Add paste to the cucumber pieces and mix well.
• Add curd and salt.

Note:

• This pachadi tastes better when curd is not added as you can get the real taste of chilli and tamarind.
• If needed, you can season with mustard seed and asafoetida.

Learnt from: Mrs. Shakunthala Krishnamurthy, friend

YAM MASALA DEEP FRY

Yam is a common name for many varieties of kizhangu...here it refers to chenai kizhangu...though it is called karunai kizhangu in some parts of Tamil Nadu.

Ingredients:


Yam /  - 200 gms (app. 25 pieces)
Channadal - 1/2 cup
Corriander seeds - 4 teaspoon
Red chilli - 10
Small onion - 8
Garlic - 4 cloves
Sauf - 1/2 tablespoon
Turmeric powder - 1/2 teaspoon
Oil - 150 ml.
Salt - to taste

Procedure:

• Peel skin off the yam and cut into rectangular pieces.
• Add turmeric powder and salt; half cook the yam.
• Drygrind channaldal, corriander seeds, red chilli and sauf.
• Add small onions, garlic and little water and grind to a fine paste.
• Blend this paste to the yam pieces and set aside for 10 minutes.
• Heat oil in the frying pan.
• When oil is hot, deep fry the pieces.

Learnt from: Mrs. Priya Ramesh, friend

TOMATO SOUP KUZHAMBU

Name sounds different? Even this soup is different..it is tastier when mixed with rice as kuzhambu rather than taking it as soup..

Ingredients:

Tomato - 3
Onion - 1
Green chilli - 4
Garlic - 5 cloves
Toor dal - 2 teaspoon
Turmeric powder - 1 pinch
Corriander powder - 1 tablespoon
Roasted channa dal / pottukkadalai - 2 teaspoon
Sauf - 1 teaspoon
Scraped coconut - 3 teaspoon
Cinnamon - 2 pieces
Corriander leaves - to garnish
Salt - as per need
Oil - 1 teaspoon

Procedure:

• Take chopped tomatoes (medium size), sliced onion, split green chillies, sliced garlic, turmeric powder, toor dall in a pressure cooker and add 3 glasses of water.
• Pressure cook for 10 minutes.
• Grind coconut, 1/2 spoon of sauf, roasted channa dal / pottukkadalai, corriander powder into a fine paste.
• Add oil to a frying pan; season with cinnamon and sauf.
• Add the mix from the cooker to the pan and add salt.
• When the mix boils, add the paste; when it boils well and bubbles twice switch off the stove.
• Garnish with corriander leaves.

Note:

If sour taste given by tomato is not enough, add few drops of tamarind pulp.

Learnt from: Mrs. Padma, mother
Tips for enriched taste: Mrs. Bhuvana Sekar, friend

Snakegourd Puttu

Ingredients:


Snakegourd - 500 gms
Small onions - 150 gms
Garlic - 4 cloves
Green chilli - 5
Sauf - 1/2 spoon
Cinnamon - 3 pieces
Curry leaves - for seasoning
Turmeric powder - 1/2 teaspoon
Roasted channa dal - 50 gms
Oil - 100 ml
Salt - as needed

Procedure:

• Cut or scrap the snakegourd into small pieces.
• Add salt and turmeric powder and mix well.
• Add oil to the pan. Once it gets warmed, season cinnamon, sauf and curry leaves.
• Add nicely chopped onions, green chilli and cloves and saute well.
• Squeeze the water from snakegourd, add to the pan and saute.
• Add little salt and cover the pan.
• Don't add water. It has to get cooked only in the oil.
• After it gets cooked, add roasted channa dal powder and fry for some more time.

Bittergourd Fry - 1

Ingredients:

Bittergourd (big) - 3 pieces
Onion - 1
Garlic - 4 cloves
Oil - 6 teaspoon
Red chilli powder - 3 teaspoon
Turmeric powder - 1 teaspoon
Salt - as needed

Procedure:

• Cut the bittergourd into 3 to 4 cubes.
• Add turmerc powder and salt and mix well.
• Steam the bittergourd till it gets half-cooked.
• Add oil to the frying pan and when it gets heated, add the bittergourd pieces and red chilli powder and saute well.
• After 2 to 3 minutes add nicely chopped onion and garlic and saute well.
• Fry till it gets golden brown colour.

Note:

Small onions can be used to make it tastier.
Red chilli powder can be added as per your taste.

Learnt from: Sunitha, my friend

Carrot Peanut Fry

Ingredients:

Carrot - 4
Peanut / groundnut - 1/2 cup (200 ml)
Red chilli powder - 2 tablespoon
Oil - 4 tablespoon
Salt - as needed

Procedure:

• Cut carrots into small cubes.
• Half cook the peanuts.
• Add oil in the frying pan and add carrot pieces and saute well.
• Add red chilli powder and salt when carrot changes colour.
• Sprinkle little water and boil the carrots. (the pan should not be covered)
• Add peanuts and fry till it gets golden brown colour.

  Learnt from: Lakshmi, my friend                 

Coconut, Raw Mango Chutney

Ingredients:

Raw mango - 1 (Medium size)
Scraped coconut - 4 tablespoon
Groundnut - 3 tablespoon
Green chilli - 4
Red chilli - 1
Jeera powder - 1/2 teaspoon
Salt - as needed

Procedure:

• Peel the skin of the mango and cut it into small cubes.
• Roast the groundnut and puff the skin off.
• Add mango, coconut, groundnut, green chilli, red chilli, jeera powder, salt, little water and grind well to make a fine paste.

Learnt from: Samaiyal Samaiyal. Vijay TV

Potato Jackfruit Seed Masala

Ingredients:

Potato - 3
Jackfruit seeds - 25
Big onion - 2 (small) / 1(big)
Scraped coconut - 3 tablespoon
Red chilli powder - 2 teaspoon
Corriander powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Big jeera - 1 teaspoon
Oil - 4 tablespoon
Cinnamon - 2 small pieces
Cloves - 2
Garlic - 2 small cloves / 1 big clove
Chopped corriander leaves - 1 tablespoon

Procedure:

• Boil and peel the skin of potatoes and the seeds. (Seeds must be half-cooked)
• Add oil to the frying pan and season cinnamon and cloves
• Add onion and fry till it gets golden brown colour.
• Add turmeric powder, red chilli powder and corriander powder and saute well.
• Add little water.
• Add potatoes and the seeds, mix and saute well.
• Keep sauting at regular intervals.
• When three-fourth of the cooking is done, add ground coconut and big jeera paste.
• Crush the garlic clove, add and saute.
• Till the mix gets dried up, keep sauting.
• Add corriander leaves.

Learnt from: Mrs. Padma, my mother