Thursday, May 26, 2016

Vazhaipoo-Mullangi-Poriyal

#VazhaipooMullangiPoriyal  [ #BananablossomRadishPoriyal ] : #Vazhaipoo [ #BananBlossom ] is the best example for astringent taste [ #துவர்ப்புசுவை ]. We are ready to take sweet, sour, salty and spicy foods regularly but hesitate to include vazhaipoo in our daily diet because of its taste. Nowadays I am using vazhaipoo in combination with other root vegetables like carrot, beetroot and radish to tone down the astringent taste of vazhaipoo.
Here tried a stir fry with radish and lentil. Half an hour before grate radish after removing skin. Wash 1/8 cup of green gram lentil in a vessel and drain water completely. Now add grated radish into the vessel and add enough salt. Mix well and allow to stand for half an hour.
In the meantime clean vazhaipoo florets and keep aside.
After half an hour heat a kadai and temper mustard seeds and split black gram. Then add green chilly, onion, chopped capsicum and saute for few seconds. Add turmeric powder and then add chopped vazhaipoo florets and saute for a minute. Now squeeze out water from the radish - lentil mix and then add into the kadai. Adjust salt and cook soft by closing with a lid. Finally add coconut scrapping and turn off the stove.
Vazhaipoo mullangi poriyal is a very good side dish for lunch.

vazhaipoo mullangi poriyal

Ingredients :
1/2 cupVazhaipoo chopped
3/4 cupRadish [ mullangi ] grated
1/8 cupGreen gram split
2 TspCapsicum chopped [ optional ]
3 TspCoconut scraping
1/4 cupOnion chopped
2 pinchesTurmeric powder
6 or 7Curry leaves [ optional ]
2green chilly [ adjust ]
1/2 TspMustard Seeds
1/2 TspBlack gram split
3/4 TspSalt [ adjust ]
1 TspOil

Coriander leaves to garnish

Method :
Take grated radish and washed green gram lentil in a vessel.
Add enough salt and mix well.
Allow to stand for half an hour.

Meanwhile remove the center stem of the florets of vazhaipoo.
Chop nicely and put in a thin buttermilk.
Keep aside.

After half an hour heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add black gram split.
Add green chilly once the black gram turns golden.
Saute for few seconds and then add curry leaves and chopped onion.
Saute for half a minute and then add chopped capsicum.
Stir for some time and then add turmeric powder.
Drain thin butter milk from the vessel containing vazhaipoo and then add into the kadai.
Mix well after adding enough salt.
Saute for a minute.

Now squeeze out water from radish - lentil mix and then put into the kadai.
Adjust salt and mix well.

Keep it closed with a lid till both vazhaipoo and radish become soft.
Finally add coconut scrapping and toss well.
Turn off the stove and transfer into a serving bowl.
Garnish with chopped coriander leaves.

Tasty spicy vazhaipoo radish lentil stir fry ready to enjoy.
It goes well with sambar and rasam rice.

vazhaipoo mullangi poriyal







Other interesting recipes you might like to try

vazhaopoo poriyal [ banana blossom stirfry ]
vazhaopoo
poriyal
vazhaopoo carrot poriyal [ banana blossom carrot stirfry ]
vazhaopoo carrot poriyal 
vazhaopoo paruppu usili [ banana blossom paruppu masala curry ]
vazhaopoo paruppu usili
Vazhaipoo kuzhambu [ Banana blossom kuzhambu ]
Vazhaipoo
kuzhambu
Vazhaipoo kodipasalai adai [ banana blossom spinach pancake ]
Vazhaipoo kodipasalai adai




Wednesday, May 18, 2016

Murungai-keerai-Vazhai-thandu-Poriyal

#MurungaiKeeraiVazhaithanduPoriyal  [ #DrumstickLeafBananastemPoriyal ] : Nowadays I am experimenting different combo poriyals and curries to get the goodness of all the vegetables and greens. This poriyal is a combo of vazhaithandu [ banana stem ], carrot and murungai keerai and carrot. Murungai keerai and carrot are full of vitamin A and vazhaithandu being a diuretic with lots of fiber.

murungai keerai vazhaithandu poriyal [ drumstick leaf banana stem stir fry ]

Ingredients :
1 cupMurungai keerai [ drumstick leaf ]
6 - 7 cm longVazhaithandu [ banana stem ]
1 TbspCarrot grated
1 small sizeOnion, chop thinly
2 TbspCoconut scrapping
1 Green chilly
1 Red chilly
1/2 TspMustard seed
1 TspBlack gram split [ urad dhal ]
1 TspOil
3/4 TspSalt [ adjust ]

Method :
Take 6 - 7 cm long vazhai thandu [ banana stem ]


Peel off skin lengthwise.


Cut one circular piece horizontally ( cross cut ) and you could see fibers holding the piece onto the stem. Remove those fibers by pulling out that piece from the stem. 

Removing vazhaithandu fiber

Wind the fiber onto your fore finger.


Again cut next piece, pull out and remove fiber. Repeat the procedure to remove fiber from the stem.

Place all the circular pieces of the stem in a very thin ( watery ) butter milk or simply in plain water to avoid decolorization of vazhaithandu pieces .

Now chop all the pieces into long thin pieces ( julians ) and again put in the same vessel containing water or thin buttermilk.

Wash murungai keerai two or three times in a wide mouthed vessel with water.
Chop it and set aside.

Heat kadai on a stove over low to medium flame with oil.
Crackle mustard seeds and then add broken pieces of red chilly and urad dhal.
Slit green chilly lengthwise and add once urad dhal turns golden color.
Now add onon and saute for half a minute.
Add vazhaithandu and carrot.
Saute for a minute.
Then add chopped murungai keerai and required amount of salt.
Mix well and close with a lid.
Cook till murungai keerai becomes soft.
Adjust salt and add coconut.
Toss well with ladle and turn off the stove.
Transfer into a serving bowl.

A spicy n tasty murungai keerai vazhai thandu poriyal ready.
It goes well with sambar and rasam rice.

murungai keerai vazhaithandu poriyal [ drumstick leaf banana stem stir fry ]






You might also like to try
vazhaithandu poriyal [ banana stem stir fry ]
vazhaithanduporiyal [ banana stem stir fry ]
vazhaithandu paruppu poriyal [ banana stem lentil stir fry ]
vazhaithandu paruppu poriyal
vazhaithandu vazhaipoo thayir pachadi [ banana stem n banana blossom raitha ]
vazhaithandu vazhai poo thayir pachadi
vazhaithandu thayir pachadi [ banana stem raitha ]
vazhaithandu thayir pachadi
beetroot vazhaipoo poriyal [ beetroot banana blossom stir fry ]
beetroot vazhaipoo poriyal


Tuesday, May 10, 2016

Vazhaipoo-Vazhaithandu-Thayir-Pachadi

#VazhaipooVazhaithanduThayirPachadi  #BananalossomBananaStemSalad : The inner most florets with bracts of #BananaBlossom [ #Vazhaipoo ] can be consumed raw. Commonly #BananaStem is used in the preparation of #ThayirPachadi [ #raitha ]. Using these two along with cucumber, carrot and onion prepared a tasty thayir pachadi.


Ingredients :
1/2 CupCurd
Inner partVazhaipoo [ banana blossom ]
2 TbspVazhai thandu [ banana stem ] chopped
2 TbspCucumber chopped nicely
1 TbspOnion nicely chopped
1 TspCarrot grated
6 - 8Curry leaves
1 TspCoriander leaves chopped
1Green chilly chopped nicely
1/2 TspSalt [ adjust ]
To Temper :
1/2 TspMustard seeds
1/2 TspBlack gram split [ urad dhal ]
1/2 TspGingelly oil [ till / sesame oil ]

Method :
Take curd in a bowl beat well with a spoon.
Chop vazhaipoo nicely and put into the bowl containing curd.
Add all other given ingredients and mix well.
Adjust salt.
Heat a kadai with oil on a stove and crackle mustard seeds.
Then add black gram split and fry till it turn golden color.
Transfer on to the pachadi.

Tasty and healthy vazhaipoo vazhai thandu thayir pachadi ready.
Goes well with all types of briyani, pulav and bisibele bath.
It can also be served as a side dish for chappathy and poori.
Paruppu sadham [ rice mixed with dahl ] can also be relished with this yummy pachadi.




You might also like to try

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vazhaithandu thayir pachadi katharikkai [ brinjal ] thayir pachadi maangai [ raw mango ] pachadi vazhaipoo kuzhambu vazhaithandu paruppu poriyal



Friday, May 6, 2016

Sundaikkai-masala-curry

#SundaikkaiMasalaCurry : It is called Devil's fig, Prickly nightshade, Turkish berry, Wild eggplant, pea eggplant in English. The scientific name is Solanum torvum.
#Sundaikkai tastes like brinjal but slightly bitter than that. It is commonly dried in the Sun to make vathal. The fried sundaikkai vathal is used in the preparation of vathakuzhambu and also to have with sambar rice.
The fresh ones are used in the preparation of sambar and curry. A special masala prepared using coconut with other condiments has been used to reduce the bitterness of the vegetable.

Sundaikkai masala curry [ turkish berry curry ]

Ingredients :
1 cupSundaikkai [ pea eggplant ]
1 big sizeOnion, slice into thin pieces
1 medium sizeTomato, chop nicely
2 TspOil
1/2 TspMustard seeds
1 TspBlack gram split [ urad dhal ]
A pinchTurmeric powder
1/2 TspSalt [ adjust ]
For Masala :
2 TbspCoconut scrapings
1 TspCumin seeds
1/2 TspFennel seeds
1 TspCoriander powder
2 clovesGarlic
1 or 2Red chilly [ adjust ]
1 medium sizeOnion diced
10Curry leaves
2 TspCoriander leaves chopped
1/4 TspSalt
A small quantity of coriander leaves to garnish.

Method :
Remove stem from sundaikkai and cut into halves.
Put in a bowl with water.

Grind all the ingredients except onion in a mixer without water.
Then add little water and make into a nice paste.
Now add cut onions and run the mixer for few seconds only.
Onion has to be ground in bits and pieces only, not into very smooth paste.
Keep aside.

Heat a kadai with 2 Tsp of oil on a stove over medium flame.
Crackle mustard seeds and then add black gram.
Once black gram becomes slightly golden color, add a pinch of turmeric powder .
Now add sliced onion and saute until it becomes translucent.
Then add chopped tomato and saute till it becomes soft.
Add halved sundaikkai and salt.
Saute for few minutes and then close with a lid.
Reduce the flame to SIM position and cook until sundakkai becomes soft.

It takes around five to seven minutes to cook the vegetables.
Once it is done add ground masala and mix well.
Adjust salt.
Keep stirring the curry at regular interval.

Transfer into a serving bowl when masala dries up and loses its raw smell.
This tasty and spicy sundaikkai masala curry goes well with white rice mixed either with sambar or rasam.



Sundaikkai masala curry [ turkish berry curry ]






You might like to try
ennai katharikkai [ brinjal masala curry] katharikkai [ brinjal ] phata phat curry kothavarangai [ cluster beans ] paruppu usili pagarkkai [ bitter gourd ] paruppu masala curry tender raw jackfruit curry

For other stir fry varieties and curry varieties

Curry Index