Showing posts with label Poriyal. Show all posts
Showing posts with label Poriyal. Show all posts

Mar 24, 2015

Sorakaya Verkadalai Poriyal

Sorakaya verkadali poriyal is a TamilNadu delicay served with steamed rice and lentil curry.  Bottle gourd and peanuts are cooked together make a perfect side dish to complete south Indian meal. The peanut powder binds bottle gourd and all the ingredients together.  This is fairly a quick recipe prepared in about 20 minutes.


1 Bottle gourd, cubed
1 Onion, finely chopped
1 Tomato, finely chopped
1 inch piece Ginger
1/2 cup Peanut
1/4 tsp Turmeric powder
1 tsp Chili powder
2 tsp Oil
1/2 tsp Mustard seeds
a sprig of curry leaves
1/2 cup water


  • Dry roast peanut and let it cool. Remove the skin and grind it into powder. Keep it aside
  • Preheat oil in a pan, add mustard seeds and curry leaves. When it starts to sizzle, add onions. Saute until onions turns transparent
  • Add turmeric powder and chili powder. Give it a little stir
  • Then add tomatoes and cook until it softens
  • Add bottle gourd and water. Cook for 15 minutes
  • Season it with salt and add peanut powder. Mix well and cook for 2 minutes
  • Serve hot with rice and curry

May 2, 2014

Kathirikai Podimas

An incredible sauteed brinjal recipe made with freshly ground spices. The podi (means "powder") is made from roasted bengal gram, pepper, cumin seeds and red chili. 
This is a slow roasted and time consuming recipe. But its worth  all the time spent on this recipe. The best combo are  when served with curd rice, chapathi and as a side dish with sambar rice. 


1 kg Purple brinjals, diced
1/2 tsp Turmeric powder
1/2 cup Oil

For podi - 
2 tsp Bengal gram
1/2 tsp Cumin seeds
1/4 tsp Pepper corns
5-8 Byadgi red chilies


  • Roast all the ingredients listed under podi together in a pan. Let it cool
  • Grind it into a smooth powder
  • On a preheated pan, add oil. When it turns smoky, add brinjal and turmeric powder. Saute on medium heat for 20 minutes until it is completely cooked and water is completely evaporates
  • Add the freshly prepared podi powder and season it with salt. Mix well and saute on low heat for 5 minutes
  • Serve with curd rice, chapathi or sambar rice

Mar 26, 2014

Zucchini Sabji

Zucchini is used in almost everything from breakfast to dinner. It is a summer squash vegetable which is very easy to work with. The most easy way to work with zucchini is sauteing with some seasoning. 

This recipe is a quickest approach to fix your lunch or dinner served with bread. Zucchini is sauteed with onions and tomatoes , then added Indian spices for flavoring. 


4 nos. Zucchini, 
1 Medium Sized Onion, finely chopped
1 Tomato, finely chopped
1/2 tsp coriander powder
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
1/2 tsp Garam masala
2 tsp Ghee


  • Heat ghee on a preheated sauce pan. Add onions and saute until it turns brown

  • Add tomatoes, coriander powder, turmeric powder, red chili powder and garam masala. Cook until tomatoes are completely cooked

  • Add zucchini and mix well. Cook for 8 to 10 minutes. Season with salt

  • Serve hot with Roti or chapathi

Mar 25, 2014

Cauliflower Sabji

A simple veggie delight made from cauliflower florets seasoned with whole variety of Indian spices such as - cayenne, garam masala and turmeric powder. 

This recipe is best for a busy weekday dinner platter. 


1 Cauliflower, cut into bite sized florets
1 Medium sized Onion
1 Tomato, finely chopped
2 Garlic cloves
1 small piece of Ginger
A sprig of Curry leaves
1/2 tsp Cayenne
1/4 tsp Turmeric Powder
1/4 tsp Garam Masala powder
2 tsp Oil


  • Coarsely make a paste of onion, ginger and garlic
  •  Heat oil in a heavy bottomed dish. Then add the coarsely ground paste and curry leaves

  • Add in tomatoes, turmeric powder, garam masala, and cayenne. Stir for a minute

  • Add cauliflower and toss  well. Cook for 15 minutes on medium heat while stirring occasionally

  • Season with salt and cook for another 5 minutes

  • Serve hot with roti

Feb 24, 2014

Mushroom - Bell Pepper Stir Fry

Simple ingredients put together and  brought to your table!!!

Mushrooms and bell peppers are those veggies that  cooks very fast in about 2 minutes which retains both crunch and flavor. Both of these vegetables have high water content, cooking too much makes mushrooms leathery and capsicum soggy. Just to add a little kick, these veggies  are tossed  in coriander powder, chat masala, green chilies and curry leaves.

Thanks to my sister Vaishnavi (we fondly call her as Indu :-) ) shared this recipe with me.


200 gms Mushrooms, diced
1 Green Bell pepper, cubed
1 Small Onion, diced
3 Green Chilies, finely chopped
Few curry leaves
1 tsp Mustard Seeds
1 tsp  Oil
1/2 tsp Coriander powder
1/4 tsp Chat Masala
1/4 tsp pepper (optional)


  • In a wok, on high heat; add oil, Mustard seeds, curry leaves,  and green chilies. Give a little stir. Immediately add onions and bell pepper. Stir in for a minute

  • Add coriander powder and chat masala

  • Add mushrooms and toss it on high heat. Season it with salt and pepper

  • Serve immediately as a side dish

Additional Notes:
Use grape seed oil or Extra virgin olive oil to make it a guilt free recipe. 

Feb 13, 2014

Capsicum Varuval

Capsicum varuval is a simple and a tasty side dish for yogurt rice (Thayir Sadham ). We make this scrumptious and juicy dish when capsicum is cheap and available in abundance. 

This veggie delicacy  just needs dry rub to coat capsicum and shallow fry in oil. The dry rub consists of turmeric powder, red chili powder, cumin powder and coriander powder. Capsicum is slow cooked until it sweats in oil and becomes translucent. The lightly colored brown spots in capsicum adds an additional bonus to the flavor.


4 Medium sized Green Bell peppers
4 tsp Oil
1/3 tsp Turmeric powder
1/2 tsp Coriander powder
1/4 tsp Red Chili powder
1/4 tsp cumin powder


  • Cut the bell peppers in quarts with crown intact

  • Make a smooth paste of all the spices with a little water and season it with salt

  • Apply the spice mixture inside the capsicum without breaking it

  • Heat oil in a pan. Place the bell peppers close to each other and cook in low heat. Rotate occasionally until it turns transparent
  • Serve it as a side dish with curd rice, sambhar or type of lentil curry

Jan 30, 2014

Kadala Parippu Sundal

Kadala Parippu Sundal is another variety of sundal. This recipe is healthy, less oily and a great side dish. Cooked Bengal gram are blended with mustard seeds, asafoetida, chilies, curry leaves and cilantro. 

This recipe is a low calorie diet with good source dietary fiber, protein, copper and magnesium. Boiled bengal gram is low in saturated fat and cholesterol. Definitely worth to try !!


1 cup Bengal gram
2 tsp oil
1/2 tsp Mustard seeds
1 small Onion, finely chopped
A sprig of curry leaves
1 Green Chili, finely chopped
1/4 tsp Asafoetida (hing)
Handful of Cilantro, finely chopped
Freshly grated coconut for garnish (optional)
1/2 tsp lemon juice (optional)


  • Soak Bengal gram in water for 20 minutes. Cook Bengal gram in a large pot of boiling water for 30 minutes. Season it with little salt. Drain and wash in running cold water

  • Heat oil in a pan. Add mustard seeds, asafoetida, green chilies and curry leaves. Give it a little stir. Then add onions and sweat until it softens

  • Add Bengal gram and 1/4 cup of water. Season it with salt. Cook for 5 minutes

  • Turn of heat. Add cilantro, freshly grated coconut and lemon juice

Jan 28, 2014

Black Eyed Peas Sundal

 Need fast and easy recipe ? Then this is the recipe calling you and the entire family !! 

Black eyed peas sundal is another version of sundal recipe.This is a protein rich food and a great evening snack.

Cooked black eyed peas are tempered with Indian condiments like mustard seeds, asafoetida (hing), onions, chilies and  curry leaves. To elevate flavors freshly grated coconut and lemon juice can also be added. 


1 cup Black eyed peas, soak in water for 3-4 hours
3 tsp oil
1/2 tsp Mustard seeds
1 small Onion, finely chopped
A sprig of curry leaves
3 Green Chilies, finely chopped
1/4 tsp Asafoetida (hing)
Handful of Cilantro, finely chopped
Freshly grated coconut for garnish (optional)
1/2 tsp lemon juice (optional)


  • Cook black eyed peas either in pressure cooker for upto 2 whistles or in a large pot of boiling water for about 15- 20 minutes. Drain excess water. Retain water for making curries or soups

  • In a sauce pan, heat Oil. Add mustard seeds, asafoetida, curry leaves, green chilies and onions. Saute until onions are transparent

  • Add cooked black eyed peas and season it with salt. Saute for 2-3 minutes

  • Turn off heat. Add cilantro, freshly grated coconut and lemon juice. Mix well
  • Serve warm

Jan 16, 2014

Aloo Methi Subzi

Aloo methi subzi is one of the yummiest recipes which I have tried in recent times. Potato (aloo) and Fenugreek (methi) leaves is such a great combination with roti's. 

In the city where I live, we get Indian fruits and vegetables once a week and during this time, fenugreek leaves sells like hot cakes on first cum first serve basis. Methi leaves is highly nutritive leafy vegetable which is a good source of iron.

The recipe below is my version of aloo-methi. I like to keep it a little spicy with dry gravy made from onion-ginger-garlic paste which  nicely balances with potato. The potatoes tossed with dry ingredients make it toothsome and very delicious, it tastes just like a chat. In the end fried cashew nuts adds a lot of crunch to this great dish.


4 Potatoes 
1 large bunch of Fenugreek leaves (methi leaves), roughly chopped
1 Onion, cubed
4 Garlic cloves
A small piece of Ginger
1/4 cup Roasted cashew nuts (optional)
4 tsp Oil
2 tsp Ghee

For dry masala~
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
1/2 tsp Cumin powder
2 tsp lemon juice


  • Cut potatoes in half and cook in a large pot of boiling water until fork tender. Cool potatoes in cold water and peel off the skin. Cut into cubes

  • In a mixing bowl, mix all the ingredients listed under dry masala. Add potato and toss it well

  • Make a paste of ginger, garlic and onions. Heat oil and ghee on a preheated skillet. Add ginger, garlic and onion paste. Saute until it turns golden brown

  • Add fenugreek leaves and saute for a minute

  • Next, add potato and saute in low heat for 10 minutes

  • Garnish with roasted cashew nuts and serve hot with roti

Nov 21, 2013

Chow Chow Kootu | Stewed chayote squash

Chow Chow Kootu is a stewed chayote squash made with lentils. It is an exquisite recipe prepared in Bhramin style (no onion & no garlic). Thanks to my sister Bhavya taught me this recipe. 

This kootu (stew) can be served with rice or chapathi.


2 nos Chayote Squash (chow chow), cubed into 1/2 inch pieces
1/2 cup Toor Dal
1/2 tsp Sambhar powder
1/4 tsp Turmeric powder
2 cups of Water

For Masala paste:
4 tsp Grated coconut
2 tsp  roasted channa dal 
3 dry Red chilies
1/2 tsp Cumin seeds

For seasoning:
2 tsp Oil
1 tsp Mustard seeds
1/2 tsp Cumin seeds
a sprig of Curry leaves
2 dry Red chili (optional)
pinch of Asafoetida 


  • Soak toor dal in water for 30 minutes
  • In a pressure pan, cook toor dal and chayote squash with sambhar powder and turmeric powder with 2 cups of water for up to 2 whistles
  • Next, make a fine paste of grated coconut, roasted channa dal, red chilies and cumin seeds using a blender. Add water as needed to make this paste
  • Add the masala to the pressure pan. Season with salt. Simmer for 3- 5 minutes
  • In a sauce pan, heat oil. When it turns smoky, add mustard seeds, cumin seeds, curry leaves, asafoetida and red chilies. When it starts to sizzle, pour the seasoning on top of kootu
  • Serve hot with chapathi or  steamed rice

Nov 20, 2013

Vegetable Saagu

Vegetable Saagu is a coconut based stew primarily made with different kinds of vegetables such as peas, beans, potato, carrot, cabbage, brinjal and so on.  "Saagu" is quite popular in southern part of Karnataka and if you happen to order a plate of poori in a fast food restaurant, it is usually served with saagu. 

I learnt this recipe from my maternal side. The specialy of this recipe is-  it is a one pot recipe, does not use any masala in preparation unlike the traditional ones and it can be made in less then 25 minutes.

(photos will be added very soon)


1 cup of Beans, cut into small pieces
2 nos Carrot, cut into small cubes 
2 nos Potato, cut into small cubes
2 cups of Bottle gourd, cut into small cubes
1 cups of Cabbage, chopped
(or any other vegetable such as peas, cauliflower, turnip...)
1 onion, diced
2 tsp Oil
1 tsp mustard seeds
Pinch of Asafoetida
5-7 Green Chilies, finely chopped
1 tsp Coriander powder
1/4 tsp Turmeric powder
1/4 cup of Grated coconut 
1/2 cup of water
Handful of Cilantro 


  • In a pressure pan, add oil. When it turns smoky; add mustard seeds, cumin seeds, asafoetida and  green chilies.
  • When mustard seeds starts to sizzle, add onions. Saute until it turns transparent
  • Add turmeric powder and coriander powder. Give it a little stir
  • Add all chopped vegetables and season it with salt. Add water and coconut
  • Pressure cook for 1 whistle
  • Garnish with cilantro and serve hot with poori or chapathi

Sep 16, 2013

Heerekai- Kayi-Sasive Palya | Chinese Okra-Coconut-Mustard Fry

Heerekai-Kayi-Sasive Playa is a recipe from South Canara Cuisine. It is made with finely chopped beetroot cooked in ground coconut-mustard paste. The South Canara recipes liberally use coconut in many dishes. 

This recipe is quiet simple and uses just 5 ingredients - Chinese okra, coconut, mustard seeds, chilies and turmeric. Seasoning is optional. 


1 nos. Chinese Okra, finely chopped
1/2 tsp lemon juice (optional)

For ground spice paste
1/2 cup Freshly grated coconut
1/2 tsp Mustard seeds
1/4 tsp Turmeric Powder
3 Green Chilies

For Seasoning (optional)
1 tsp ghee
1 tsp Mustard seeds
1 tsp Bengal gram
1 sprig of curry leaves
pinch of Asafoetida (hing)


  1. Blanch chinese okra in 1/2 cup of hot water with a little salt  for 5 minutes
  2. Grind coconut, mustard seeds, turmeric powder and green chilies
  3. Add the ground paste blanched chinese okra and stir for 2 - 3 minutes
  4. In another pan, heat ghee, add mustard seeds, bengal gram, curry leaves and hing. When it starts to splutter pour the seasoning to the chinese okra which is already cooking. Adjust salt as per taste. Mix well
  5. Garnish with coriander leaves. Serve hot with steamed rice and curry