Cabbage Stir Fry (Version 2) / Cabbage Poriyal
This version of Cabbage poriyal is the basic version of the poriyal but it will be very tasty and healthy. When we want to eat something light and healthy, this version of cabbage poriyal is a good choice. Time of Preparation : 20 minutes No of Servings : 2 Spice level : 3 Ingredients: Cabbage – 4 cups (thinly chopped) Mustard seeds – 1/2 tsp Asafoetida – a pinch Split Urad dal – 1 1/2 tsp Green Chillies – 2 (slit lengthwise) Grated ginger – 1 tsp Curry leaves – a few Grated coconut – 1 tbsp Oil – 1 tsp Salt – to taste Method of Preparation: Heat oil in a pan and add the mustard seeds followed by the asafoetida, curry leaves, split urad dal, green chillies and grated ginger. Fry for a minute and add the...
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Avarakkai Carrot Poriyal (Stir Fry)
A simple and delicious stir fry with broad beans and carrot. Whenever I have left over vegetables such as beans, carrot or cabbage, I mix them all and make a simple poriyal to go with rice. It is healthy with less oil and a perfect side for rice and sambar/rasam. Ingredients: Broad beans (avarakkai) – 300 gram Chopped carrot – 1 cup Oil – 1 tsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Died red chili – 2 A pinch of asafoetida A few curry leaves Shredded coconut – 2 tbsp (optional) Turmeric powder – 1/4 tsp Salt to taste Method of Preparation: Snap off the ends and remove the strings from avarakkai. Cut into small pieces. Peel and chop carrots into small cubes. Boil beans and carrot with turmeric powder and 3/4 cup of water...
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Vendhaya Keerai Poriyal / Fenugreek leaves Fry
I usually make Kootu with meth leaves. Recently my friend Jayanthi made this Methi Poriyal and it was not at all bitter. I got the recipe from her and tried this and it came out very well. We can make drumstick leaves fry too with this recipe. Time of Preparation : 20 minutes No of Servings : 2 to 3 Spice level : 3 Ingredients: Methi leaves – 1 bunch Mustard seeds – 1/2 tsp Split Urad dal – 1 tsp Red chillies – 3 Asafoetida – a pinch Onions – 1/4 cup (finely chopped) Garlic – 1 tsp (grated) Peanut powder – 1/4 cup (dry roasted and powdered) Oil – 2 tsp Salt – to taste Sugar – 1/2 tsp Method of Preparation: Cut the roots and thick stems oh the methi leaves and chop them. Wash the...
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Chayote and Carrot Stir Fry – Chow Chow and Carrot Poriyal
Chayote is know as Chow Chow or Bengaluru Kathirikkai in tamil language. This pear shaped vegetable is low in calories and rich in nutrition. We commonly use this vegetable in sambar and other curries. Today I have made a simple chayote and carrot stir fry which can be served with rice or roti. A simple low calorie dish for everyday meal with lots of nutrients. Ingredients: Chayote or chow chow – 1 (big) Medium size carrots – 3 Finely chopped shallots or onions – 1/2 cup A few curry leaves Oil – 1 tsp Mustard seeds – 1 tsp Urad dal – 1 tsp A pinch of turmeric powder Salt to taste Masala to grind: Oil – 1/2 tsp Channa dal – 1 tbsp Dried red chilies – 2 Fennel seeds – 1/4 tsp Method of Preparation: Heat 1/2...
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Cabbage Peas Stir Fry / Cabbage Peas Poriyal
The Cabbage Peas Poriyal is the one which is served in all the special occasions in Southern India. This is the easiest stir fry and adding peas to the cabbage gives extra taste to the dish. Time of Preparation : 20 minutes No of Servings : 3 to 4 Spice level : 2 Ingredients: Oil – 2 tsp Mustard Seeds – 1/2 tsp Asafoetida – a pinch Curry leaves – a few Split Urad dal – 1 tbsp Channa dal – 2 tsp Green Chillies – 4 (slitted lengthwise) Onions – 1/4 cup (finely chopped) Cabbage – 3 cups (thinly chopped) Peas – 1 cup (Ive used frozen peas) Salt – to taste Method of Preparation: Heat oil in a pan and add the mustard seeds. When it splits add the asafoetida, curry leaves, channa dal, urad dal and...
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Sorakaya Poriyal / Bottle Gourd Stir Fry
I generally make kootu with Bottle gourd. Today I enjoyed my meal with Vathakuzhambu, Paruppu Thuvayal and Sorakaya Poriyal. This stir fry is a very simple dish and it is tasty too. Generally it goes well with any spicy curry. Time of Preparation : 30 minutes Spice level : 3 No of Servings : 3 Ingredients: Bottle (small size) – 1 (chopped into small cubes) Onion – 1/4 cup (finely chopped) Green Chillies – 4 (slitted lengthwise) Channa dal – 4 tbsp Salt – to taste Mustard seeds – 1/4 tsp Oil – 1 tbsp Asafoetida – a pinch Urad dal split – 1 tsp Turmeric powder – 1/4 tsp Coconut (grated) – 2 tbsp Method of Preparation: Soak the channa dal for 1 hour. Heat oil in a pan and add mustard seeds followed by urad dal, asafoetida,...
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Carrot Poriyal / Carrot fry
Generally I prefer to eat fresh carrots rather than making any fry. But my mom used to make this carrot fry for my lunch box. Even those who hates carrot fry will like this. Time of Preparation : 20 minutes Spice level : 3 No of servings : 2 Ingredients: Carrots – 3 (cut into very small cubes) Onions – 1/3 cup (finely chopped) Cumin seeds – 1 tsp Curry leaves – a few Asafoetida – a pinch Turmeric powder – 1/4 tsp Sambar powder – 2 tsp (according to spice level) Salt – to tatse Oil – 2 tsp Besan flour – 1 1/2 tsp Method of Preparation: Heat oil in a pan and add the cumin seeds followed by asafotida and curry leaves. Then add the onions and fry till they become translucent. Add the turmeric powder,...
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Karamani Poriyal – Yard Long Bean Stir Fry
This is a simple stir fry and can be served with rice and also as a dry subzi with roti. Yard long beans are good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium and manganese. This is a tasty and nutritious vegetable but most of us seldom cooks it. I am going to be a regular user of this vegetable from now on. You can simply blanch this vegetable and add it to your curries or stir fry. Ingredients: Karamani or long beans – 1 lb (1/2 kg) Oil – 2 tsp Mustard seeds – 1 tsp Urad dal – 1 tsp Few curry leaves Shredded coconut – 3 tbsp Ginger – 1/2 inch piece Garlic cloves – 3 Fennel seeds – 1 tsp Dry red chilies...
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Vendakkai Poriyal – Okra Fry (Version 2)
Okra also known as lady’s finger is popular in Indian cuisine. It is chopped and stir fried along with spices and used in gravy based dishes, in morkuzhambu or khadi and in sambar, etc. Today I have made a stir fry along with peanuts and spices. I tasted this in one of our friend’s party and I loved it. I tried it recently and it came out really good. Those who don’t like okra will definitely fall in love with this. Try this and let me know. Here you go… Preparation time: 30 minutes No. of servings: 3 Spice level: 3.5 out of 5 Ingredients: Okra – 300 grams Peanuts – 1/4 cup Curry powder or sambar powder – 1 tbsp Chili powder – 1/2 tsp Cumin powder – 3/4 tsp Salt to taste Oil – 3 tbsp Mustard...
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Vazhakkai Poriyal – Easy Plantain Fry
ST Authors Meet up – Day 2 Happy Republic Day everyone… Today is our second day together. We were watching some special programs in tamil channels and just chilling at home. Today we prepared Plantain Fry, Appala Poo Kozhambu, Cabbage kootu, Rasam and papad. And I made this plantain fry which is quick and simple. Here you go… Preparation time: 25 minutes No. of servings: 5 Spice level: 3 out of 5 Ingredients: Raw plantain – 2 Sambar powder – 1 and 1/2 tbsp (adjust to spice level) Oil – 2 tbsp Mustard seeds – 1tsp Curry leaves – a few Salt to taste Method of Preparation: Remove the skin off the plantains and cut into slices (neither thin nor thick). Heat a tbsp of oil in a deep bottomed pan and add mustard seeds. Once they splutter, add...
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Stuffed Eggplant Fry / Kathirikkai Poriyal
When I was young, I wont eat eggplant that much. But whenever my grandma made this stuffed eggplant fry, I would be the first one to finish it . This eggplant fry is a tasty side for sambar, rasam. .. Preparation time : 40 minutes No of servings : 2 Spice level : 4 Ingredients: Small Eggplant / Brinjal – 8 Coriander seeds – 1 1/2 tbsp Bengal gram / Channa dal – 2 tsp Urad dal – 1 tsp Cumin Seeds – 1 tsp Coconut – 3 tbsp Red Chillies- 4 to 5 (according to spice level) Salt – to taste Oil – 3tbsp Mustard seeds – 1/2 tsp Curry leaves – a few Asafoetida – a pinch Method of Preparation: Take very little oil in a pan and fry cumin seeds, followed by red chillies, bengal gram,...
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Carrot & Beans Stir Fry (Poriyal)
Carrot and Beans stir fry is one of the easiest stir fries to cook. It’s healthy and you can make it real quick. In South India it’s must to have porial (Stir fry ) in your meal. It’s really easy to make and good for your health too. This stir fry is one of my favorites and I make it atleast once in a week. It goes well with sambar rice, appalam poo kozhambhu etc.. Preparation Time : 30 mins No of servings : 3-4 Spice level : 2 out of 5 Ingredients : Carrot : 3 (chopped into small pieces ) Beans : 200gms (Chopped into small pieces) Green Peas : 1/2 cup (optional) Onion: 1(medium) (Finely chopped) Green Chilies : 3-4 (According to your spice level) Coconut : 1/2 cup (shredded) Oil : 1 tbsp Mustard seeds...
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Beans Poriyal / Beans Stir fry
I love all the vegetables especially when they are cooked in a simple way..Beans poriyal is one of that kind. It is nutritious too. It goes well with Sambar, Rasam.. Time of Preparation : 20 minutes No of Servings : 2 Spice level : 3 out of 5 Ingredients: Beans – 200g (cut into small cubes) Onions – 1/2 (finely chopped) Mustard seeds – 1/2 tsp Red chillies / green chillies – 4 (according to spice level) Coconut – 1 tbsp Oil – 1 tbsp Salt – to taste Asafoetida – a pinch Curry leaves – a few Method of Preparation: Take the beans in a microwave bowl and add little salt and sprinkle some water. Cover it with a plate and microwave it for 5 minutes so that they are half cooked. In the meantime heat oil in...
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Beetroot Poriyal/Curry
I was not very fond of Beetroot for a long time. But when I was in India recently, my mother-in-law made this easy and yummy Beetroot curry and after that I got hooked on to it. It’s very easy to make and healthy too. It goes well with white rice and chapathi. Just mix it with white rice, voila! you have Beetroot rice ready for lunch with some crisp papad or potato curry. Ingredients: Beetroot : 2 cups (grated) Onion : 1 (finely chopped) Oil : 2 tbsp Green chilies : 4-5 (according to your spice level) Mustard seeds : 2 tsp Urad dal : 2 tsp Curry leaves : 4-5 Shredded coconut : 1/4 cup Method of Preparation: Heat oil in a pan add mustard seeds and urad dal after it sputters add onion. Fry them till it...
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Cauliflower Poriyal/Cauliflower Masala Curry
Shriya : “Arthi is one of my best friends and wow, can she cook? The first time I visited her when she moved to the US, she had made dozens of incredible variety of Indian dishes and I ate until my tummy was about to burst. Arthi is passionate about cooking and has gracefully accepted to share her wonderful recipes here with us. Please welcome her in her first SpicyTasty recipe!” I am happy to join hands with my friends to write my recipes in SpicyTasty and my special thanks to them for that. Here is my first recipe, Cauliflower Masala Curry. My mom used to make this and I love this. Preparation time: 35 minutes No of Servings: 4-5 Spice level: 4 out of 5 Ingredients: Cauliflower – 1 (small size) Onion – 1 chopped finely Tomato – 1...
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Tamil Varusha Pirappu Recipes – Tamil New Year Recipes
Wish you all a Happy Tamil New Year!! Tamil New Year is celebrated on the first month of the Tamil solar calendar, Chithirai. It is celebrated by the Tamil population in Indian and around the world. From wikipedia: The Tamil New Year follows the Nirayanam vernal equinox and generally falls on 14 April of the Gregorian year. 14 April marks the first day of the traditional Tamil calendar. The Tropical vernal equinox falls around 22 March, and adding 23 degrees of trepidation or oscillation to it, we get the Hindu sidereal transition or Nirayana Mesha Sankranti (the Sun’s transition into Nirayana Aries). Hence, the Tamil calendar begins on the same date observed by most traditional calendars in India as in Assam, West Bengal, Kerala, Manipur, Mithila, Odisha, Punjab, Tripura etc. not to mention Nepal, Bangladesh, Burma, Cambodia, Laos, Sri Lanka and...
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Kalan – Onam Sadya Special
Kalan or Kaalan is a traditional dish from Kerala, South India. It is a creamy dish made with plantain, yam and coconut spice mixture. Coconut plays an important part in Kerala cuisine. Most of the dishes calls for coconut in some way or the other. I made this dish for the Onam festival and it came out very well. Though the recipe is simple the flavors are amazing. If you carefully follow the steps you will achieve the right taste. You can serve it with rice and papad or any thoran/poriyal. I like to eat it with even rotis. Give this recipe a try and you will love it. Preparation time: 30 minutes No. of servings: 5 Spice level: 2.5 out of 5 Ingredients: Raw plantain (Vazhakkai) – 1 Cubed Yam (Chenai or Suran) – 1 cup Black pepper...
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Onam Festival Recipes
Wish you all a very Happy Onam!! Onam is one of the most important festivals celebrated by the people from Kerala (located in South India). This festival is celebrated every year for 10 days in the Malayalam month of “Chingam” which falls between August and September. These 10 days are celebrated as a harvest festival and also as a homecoming for King Mahabali, who was banished by Lord Vishnu in Vamana avatar. For more details please refer here. All the 10 days are part of Onam celebrations and each and every day is celebrated with various traditional rituals starting from making “Pookalam” (rangoli with flowers) on the front yard of houses everyday for the 10 days which marks the beginning of Onam and set the tone for the celebrations. The celebration continues with conducting Vallam Kali – Snake boat races...
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