Wednesday, March 23, 2016


#VazhaipooBeetrootPoriyal : In our daily meal we should try to include six tastes of food.
They are sweet, sour, salty, pungent, astringent, and bitter. Everyone likes to take the first four tastes daily but avoids taking bitter and astringent tasting foods. Vazhaipoo is the best example for astringent taste.
When vazhaipoo poriyal is done just like any other vegetable its astringent taste used to be predominant. So in order to camouflage its taste vazhaipoo paruppu usili is prepared traditionally. Paruppu usili is done using a masala paste of coconut and soaked gram dhal. But paruppu usili requires lots of time to prepare and laborious too. Moreover it needs lots of oil also.
So I have started preparing vazhaipoo poriyal in combination with carrot, capsicum, beetroot and radish. It tastes good and particularly its taste slightly toned down in the presence of other vegetables.

vazhaipoo beetroot poriyal

Ingredients :
1/2 cupVazhaipoo chopped
3/4 cupBeetroot grated
3 TspCapsicum chopped
3 TspCoconut scraping
1/4 cupOnion chopped
2 pinchesTurmeric powder
6 or 7Curry leaves [ optional ]
1 TspSambar powder
1/2 TspMustard Seeds
1/2 TspDeskinned split Black gram
1/2 TspSalt [ adjust ]
1 TspOil

Coriander leaves to garnish

Method :
Remove the center unpalatable stem of each floret of vazhaipoo.
Chop nicely and keep them immersed in thin butter milk or water.

Heat a kadai on a stove with oil over medium flame.
Crackle mustard seeds and then add black gram split.
Roast until black gram turns golden color.
Then add turmeric powder, curry leaves and chopped onion.
Saute until onions become translucent.
Add chopped capsicum and Sambar powder, then saute for half a minute.
Add grated beetroot and chopped vazhaippo after draining the thin buttermilk.
Now add enough salt and mix well.

Close and cook until vazhaippo and beetroot are cooked soft.
Then add coconut scraping and toss well.

Transfer into a serving bowl and garnish with coriander leaves.
An excellent poriyal for lunch to have along with sambar or rasam mixed rice.

vazhaipoo beetroot poriyal

I have used Sambar powder instead of either red chilly or green chilly. Because when red chilly or green chilly is used in the preparation its color changes to that of beetroot and there is a danger of biting chilly pieces mistakenly while eating.

Other interesting recipes you might like to try

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

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