Vazhakaai / Plantain Varuval

 

Ingredients:

Plantain - 2

Garlic(with skin) - 5-6

Fennel seeds - 1 tsp

Turmeric powder - 1/4 tsp

Red Chilly powder - 1 1/2 tsp

Curry Leaves - 2 sprigs

Mustard seeds - 1/2 tsp

Hing - a pinch

Salt, Oil - As reqd

Method:

• Peel the skin and cut into juliennes.
• Soak this in water.
• Now to a blender add in curry leaves, fennel seeds and garlic.
• Blend it coarsley and set aside.
• Heat oil in pan and add in mustard seeds.
• Add in plantain pieces (strain water and add) and turmeric powder.
• Mix well and cook in low flame for 2 mins.
• Then add in blended stuff and spice powders and salt.
• Add in hing.
• Mix gently and cook in low flame till it is crisp.
• Goes good with rice.

Vazhakaai/ Plantain Chukka

Ingredients:

Plantain - 2
Mustard seeds - 1 tsp
Curry Leaves - 2 sprigs
Gingely oil - 2 tbsp

Masala:

Black pepper corns - 1 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/8 tsp
Red Chilly powder - 1 tsp
Garlic - 3
Ginger - small piece
Small onion - 5-6
Cloves - 2
Cinnamon stick - small piece
Fennel seeds - 1/2 tsp
Lime juice - 1/2 tsp
Water - 2 tsp
Coriander leaves - Little
Curry Leaf - 3-4 leaves
Salt - As reqd

Method:

• Peel the skin of plantain.
• Cut into roundels and cut each roundel to four pieces.
• Soak it in water.
• In a blender add in items under "masala" and blend it to fine paste and set aside.
• Heat oil in pan and add in mustard seeds, curry leaves.
• Add in blended paste and cook for a min.
• Add in strained plantain pieces and mix well.
• Cover and cook in medium flame for a min.
• Then mix well and cover and cook for 3 more mins.
• Garnish with coriander leaves and serve hot with rice.

Masala Plantain / Vazhakaai

Ingredients:

Plantain - 2
Curry Leaf - 2 sprigs
Garlic - 4-5
Fennel seeds - 1 tsp
Red Chilly powder - 1 tsp
Salt, Wtaer, Oil - As reqd

Method:

• Peel the skin and chop the plantain like juliennes.
• Soak in water and set aside.
• In a blender add in fired curry leaf, garlic and fennel seeds.
• Blend it without adding water.
• Heat oil in pan and add in strained plantain pieces.
• Cook in low flame till it is half cooked.
• Add in blended masala and then add in chilly powder.
• Cook it low flame till it nicely roasted.
• Serve hot with rice.

Note:

You can add garlic without skin too.

Senai Kilangu fry #3

 

Ingredients:

Senai Kilangu - 250 g

Turmeric powder - 1/ 4 tsp

Red chilly powder - 1/2 tsp

Kashmiri chilly powder - 1/4 tsp

Coriander powder - 1/4 tsp

Cumin powder - 1/4 tsp

Garam masala - 1/4 tsp

Dry red chilly - 2 (deseed)

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Method:

• In a bowl add in senaikilangu and water.
• Pressure cook for 1 whistle and reduce the flame to low.
• Cook for 3 more mins and turn off.
• Strain the water and peel the skin.
• Refrigerate the kilangu for 30 mins.
• Now use a chips cutter and make semi-thin slices.
• Now heat littel oil in pan and add these slices.
• Fry them , not too much, it should not be soft.
• Now transfer this to plate.
• Heat oil in pan and add mustard seeds.
• Add in cumin seeds, curry leaves and dry red chilly.
• Add in crushed galric and saute for 2 mins.
• Add in fried kilangu and mix well.
• Let it cook for 2 mins.
• Add in spice powders and salt and mix well.
• Cook in low flame till it turns crisp.
• Serve hot.

Green Brinjal Poreyal

 

Ingredients:

Green brinjal - 250 0

Garlic - 4(crushed)

Turmeric powder - 1/2 tsp

Coriander seeds - 1 tsp

Chilly powder - 3/4 tsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Dry Red Chilly - 1

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Method:

• Heat a pan and dry roast the following.
• Add in coriander seeds, mustard seeds(1/2 tsp), fenugreek seeds and cumin seeds.
• Roast for a min and then let it cool.
• Grind it to fine powder and set aside.
• Heat oil in pan.
• Add in mustard seeds, curry leaves and dry red chilly.
• Add in crushed garlic and saute in low flame.
• Add  brinjal pieces and turmeric powder.
• Cover and cook in low flame for 5-6 mins.
• Then add in chilly powder, salt and blended powder.
• Mix well.
• Cook for 2 more mins.
• Serve hot.

ChinnaUrulai / Baby potato Fry

 

Ingredients:

Baby Potato - 12- 15

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Cumin powder - 1 tsp

Red Chilly powder - 1 tsp

Garam Masala - 1 tsp

Dry Mango powder - 1/2 tsp

Besan flour - 2 tap 

Dry Red Chilly - 1

Curry Leaves - a sprig

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Salt, Oil, Water - As reqd

Method:

• Pressure cook the potatoes for 5-6 mins.
• Peel the skin off and set aside.
• Heat oil in pan and add mustard seeds, cumin seeds and urad dal.
• Add in curry leaves and dry red chilly.
• Cook in medium flame.
• Add in spice powders and salt.
• Mix well.
• Add in potatoes and toss it.
• Add in flour and cook in low flame.

Brinjal Poreyal/ Thokku #3

 

Ingredients:

Onion - 1 (fine chop)

Tomato - 1 (fine chop)

Garlic - 8 (crushed)

Brinjal - 250 g

Ginger garlic paste - 1 1/ 2 tsp

Dry Red Chilly - 1

Tamrind - 1/4 lemon size (soak in water

Turmeric powder - 1/8 tsp

Chilly powder - 1/4 tbsp

Coriander powder - 1/2 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Curry Leaf -  a sprig

Salt, Water, Oil - As reqd

To grind:

Urad dal - 1 tbsp

Channa dal - 1 tbsp

Coriander seeds - 1/2 tbsp + 1 tsp

Dry Red Chilly - 2 1/2 

Curry leaves - a sprig

Cumin seeds - 1/4 tsp

Groundnuts(with skin) -1 tbsp

Black pepper corns - 3/4 tsp

Coconut - 1 tbsp(grated)

Oil - 2 tsp

Method:

• Heat a pan and add in urad dal, channa dal and coriander seeds.
• Saute in low flame.
• Add in chilly, curry leaves, cumin seeds.
• Add in groundnuts, pepper corns and saute.
• Add in coconut and saute
• Now add oil and roast in low flame.
• Transfer to plate and let it cool.
• Blend it coarsely and set aside.
• Heat oil in pan add mustard seeds, cumin seeds, dry red chilly.
• Add in crushed garlic and saute.
• Add in onions and saute.
• Add in curry leaves and mix it.
• Add in ginger garlic paste and saute well.
• Add in tomato, turmeric powder, coriander powder and chilly powder.
• Add little water and mix well.
• Add in brinjal and mix well.
• Let it cook for 2 mins(half cooked).
• Now add salt and tamrind water.
• Mix well and cover and cook till brinjal is cooked 90%.
• Add blended paste and mix well.
• Top with coriander leaves and cook for 2-3 mins.
• Serve hot.
  
  

Beetroot Poreyal

 

Ingredients:

Beetroot - 1 (fine chop)

Onion  - 1 (fine chop)

Dry Red Chilly - 1

Coconut - 2 tbsp (grated)

Sambar powder - 1 tbsp

Sugar - a pinch

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Curry Leaves - a sprig

Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add in mustard seeds.
• Add in cumin seeds, curry leaves.
• Deseed and add in dry red chilly.
• Add in onion and saute in low flame.
• Add in beetroot and sugar and saute in medium flame.
• Sprinkle very little water and cover and cook till beetroot is cooked.
• Once dry add in sambar powder and salt and mix well.
• Cook for a min.
• Add in grated coconut and mix it.
• Cook for a min and serve hot.
• Goes good with rice.

KovaKaai / Ivy gourd poreyal

 

Ingredients:

Ivy gourd - 20-25

Onion - 1 (fine chop)

Dry Red Chilly - 1 

Turmeric powder - 1/4 tsp

Sambar powder - 3/4 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add mustard, cumin seeds and urad dal.
• Cook in low flame.
• Deseed and add in dry red chilly and curry leaves.
• Add in onion and saute in low flame.
• Add in ivy gourd and saute in low flame.
• Add in turmeric powder, sambar powder and salt.
• Mix well and sprinkle little water.
• Cook till kovakaai turns soft and should also shrink in size.
• Turn off and server hot with rice.

Carrot Poreyal

 

Ingredients:

Carrot - 2 (fine chop)
Onion - 1 (fine chop)

Sambar thool - 1 1/2 tsp

Coconut - 2 tbsp (grated)

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Dry Red Chily - 1

Curry Leaves - a sprig

Oil, Water, Salt - As reqd

Method:

• Heat oil in pan and add mustard seeds, cumin seeds and urad dal.
• Add in dry red chilly, curry leaves and saute.
• Add in onions and saute.
• Add in carrots and saute for a while.
• Add in sambar thool, salt and mix well.
• Sprinkle water and cover and cook in low flame.
• Once done add in grated coconut and mix well.
• Serve hot with rice.

Avarakaai / Broadbeans poreyal/masala

 

Ingredients:

Avarakaai - 10

Onion - 1(fine chop)

Tomato - 1 (fine chop)

Turmeric powder - 1/4 tsp

Sambar powder - 1 tbsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Dry Red chilly - 1

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Method:

• Peel the nerve and chop the avarakaai and set aside.
• Do check if any worms and discard.
• Boil water in pan and add avarakaai pieces.
• Cover and cook for 5-6 mins.
• Then strain and set aside.
• Heat oil in pan and add mustard seeds, urad dal.
• Add in curry leaves and dry red chilly.
• Add in onion and saute for a while.
• Add in tomato and cook till it turns mushy.
• Then add turmeric powder, sambar powder and salt.
• Mix well.
• Add in boiled avarakaai and mix well.
• Cook in low flame for 3 mins.

Cauliflower Milagu Pirattal

 

Ingredients:

Cauliflower - 1

Small Onion - 12-15

Garlic - 2 (crushed)

Turmeric powder - 3/4 tsp

Black Pepper Powder -1 tsp

Cinnamon powder - 1/4 tsp

Coriander powder - 1/2 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Method:

• In a bowl add water, turmeric powder and salt.
• Let it boil for few mins.
• Add in florets and cook for 5 mins.
• Strain and set aside.
• Heat oil in pan and add mustard seeds.
• Add in cumin seeds, curry leaves.
• Add in onion, garlic and saute for a while.
• Add in spice powder and mix well.
• Add in florets and mix well.
• Cover and cook in low flame for few mins.
• Serve hot.

Baby Potato Fry

Ingredients:
Baby Potatoes - 12-13
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Kashmiri Chilly powder - 3/4 tsp
Chilly powder - 1/4 tsp
Garam Masala powder - 1 tsp
Lime juice - 1 tsp
Curry Leaves - Little
Coriander Leaves - Little
Dry Red Chilly - 1
Mustard seeds - 1 tsp
Salt, Water, Oil - As reqd

Method:

• Boil the potatoes and peel skin and set aside.
• Heat oil in pan and add mustard seeds.
• Add in chilly, curry leaves.
• Cook in low flame.
• Add in spice powders and salt and mix well.
• Don't burn it.
• Add in baby potatoes and toss well.
• Fry for min 6-7 mins.
• Add lime juice and mix well.
• Garnish with coriander leaves and serve hot.

Agathi Keerai Poreyal

Ingredients:

Agathikeerai -  small bunch
Grated coconut - 2 tbsp
Dry red chilly - 2
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Oil - 1 tsp
Salt - As reqd

Method:

• Clean the keerai and just collect the leaves.
• Wash it and then fine chop and set aside.
• Heat oil in pan and add mustard seeds, cumin seeds.
• Add in urad dal and then add in broken dry red chillies.
• Now cook in low range.
• Add in keerai and saute for a min.
• It will reduce in quantity.
• Add reqd salt and add grated coconut.
• Mix well and serve hot.
• This keerai is the main ingredient in Dhuvadesi.

Potato Poreyal

Ingredients:

Potato - 3-4 (Small dices)
Onion - 1 (fine chop)
Sambar thool - 2 tbsp
Ginger garlic paste - 1 tbsp
Mustard seeds -1 tsp
Cumin seeds -1 tsp
Urad dal -1 tsp
Curry Leaves - 1 sprig
Turmeric powder - 1 tsp
Salt, Water, Oil - As reqd

Method:

• In a pan add diced potatoes and required water.
• Add salt and turmeric powder and mix well.
• Now cook in low flame till the potatoes are boiled.
• Strain this and set aside.
• Heat oil in pan and add mustard seeds and cumin seeds.
• Add in urad dal and once color changes add curry leaves.
• Cook in low flame.
• Add in fine chopped onion and saute for a while.
• Add in ginger garlic paste and saute for a while.
• Add in sambar thool and then boiled potatoes.
• Mix them well and cook in low flame till it nicely roasted.

Sutta Vazhakaai Fry

Ingredients:

Plantain - 1
Onion - 1 (fine chop)
White Sesame seeds  - 1 tsp
Mustard seeds - 1 tsp
Tamrind - small piece
Salt , Oil - As reqd

Masala:

Dry Red chilly - 4
Channa dal - 1 tsp
Urad dal - 1 tsp
Cumin seeds - 1/2 tsp

Method:

• Roast the plantain over direct flame(medium flame).
• Flip and roast till plantain looks as the one in pic.
• Set aside to cool.
• Once cool, peel the skin off and chop and set aside.
• Heat little oil in pan and add items under "Masala".
• Cook till the color of dal changes to slight brown.
• Transfer this to a plate and let it cool.
• Now add tamrind piece and blend this to a fine powder.
• Add chopped plantain to this and blend coarsely.
• Heat oil in pan and add mustard seeds.
• Then add sesame seeds and once it splutters, add curry leaves.
• Add in fine chopped onions and saute for a while.
• Add in blended stuff and mix well.
• Cool in low flame and roast it.
• Add oil as and when needed.

Chetinaad Urulai Varuval

Ingredients:

Baby potato - 15
Green chilly - 1
Ginger garlic paste - 1/2 tbsp
Lime juice - 1/2 tsp
Turmeric powder - a pinch
Curry Leaves - A sprig
Coriander Leaves - Littler (fine chop)
Salt, Oil, Water - As reqd

Roast & Grind:

Coriander seeds - 1 tbsp
Poppy seeds - 1/2 tbsp
Pepper corns - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Fennel seeds - 1 tsp
Dry red chilly - 1
Coconut - 1 tbsp (grated)
Clove - 1
Cinnamon stick - small piece
Elaichi - 1
Curry Leaves - A sprig

Method:

• Heat a pan and add items one by one under "Roast & Grind".
• Saute for a while till raw smell goes.
• Let this cool and blend to a fine powder.
• Add salt, turmeric powder and par boil potato and set aside.
• Heat oil in pan and add curry leaves and ginger garlic paste.
• Add in potatoes and mix well.
• Add little water and cover and cook for 3 mins.
• Now add the grinded powder and mix well.
• Again add little water and cover and cook for 5-6 mins.
• Garnish with coriander leaves and serve.

Bittergourd Poreyal

Ingredients:

Bittergourd - 1 (big)
Onion - 1 (ds chop)
Tomato - 1 1/2 (fine chop)
Garlic - 4 (fine chop)
Sambar thool - 1 1/2 tbsp
Mustard - 1 tsp
Cumin seeds - 1 tsp
Curry Leaves  - Little (fine chop)
Jaggery - 1 tsp (powdered)
Tamrind - Tiny piece
Oil, Salt, Water- As reqd

Method:

• In a bowl add water, jaggery and tamrind.
• Cut bittergourd to roundels and remove seeds.
• Fine chop and add to the bowl with water, jaggery and tamrind.
• Set this aside.
• Heat oil in pan and add mustard and cumin seeds.
• Then add curry leaves and add onion and saute.
• Add in garlic and tomato and saute for a while.
• Strain and add bittergourd and reqd salt.
• Add in sambar thool and mix well.

Cook in low flame for few mins.

SenaiKilangu (Pidi Karunai) Masiyal

Ingredients:

Senai kilangu - 8
Onion - 1 (fine chop)
Sambar thool - 2 tbsp
Coconut - 2 tbsp (grated)
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry Leaves - a sprig
Oil, Salt, Water - As reqd

Method:

• Wash kilangu and then add water.
• Pressure cook for 3 whistles and set aside.
• Once cool peel the skin and mash it and add to a bowl.
• Now add required salt and lime juice and mix well.
• Heat oil in pan and add mustard seeds, cumin seeds and curry leaves.
• Now add onion and saute.
• Low the flam and add sambar thool and mashed senai.
• Mix well, till masala coats well.
• Cook in low flame for 5 mins.
• Now add oil and mix well.
• Cook in low flame for 3 mins.
• Sprinkle the grated coconut and mix well.
• Serve with rice.

Vaendakaai/Bindi Poreyal

Ingredients:

Bindi - 15-20
Onion - 1 (fine chop)
Curd - 2 tbsp
Sambar thool - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry Leaves - Little
Salt, Oil, Water - As reqd

Method:

• Cut bindi into thin roundels and set aside.
• Heat oil in pan and add mustard and cumin seeds.
• Add in curry leaves and onion and saute for a while.
• Add in bindi and toss well.
• Add in curd and mix well and cook in low flame for 4 mins.
• Add in sambar thool and sprinkle little water.
• Add in required salt and mix well.
• Cook till you get the roasted bindi.