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.

Ingredients :
1/2 cup	Vazhaipoo chopped
3/4 cup	Radish [ mullangi ] grated
1/8 cup	Green gram split
2 Tsp	Capsicum chopped [ optional ]
3 Tsp	Coconut scraping
1/4 cup	Onion chopped
2 pinches	Turmeric powder
6 or 7	Curry leaves [ optional ]
2	green chilly [ adjust ]
1/2 Tsp	Mustard Seeds
1/2 Tsp	Black gram split
3/4 Tsp	Salt [ adjust ]
1 Tsp	Oil

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.

Other interesting recipes you might like to try

vazhaopoo poriyal

vazhaopoo carrot poriyal

vazhaopoo paruppu usili

Vazhaipoo kuzhambu

Vazhaipoo kodipasalai adai

Vazhaipoo kothamalli koottu

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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.

Ingredients :
1 cup	Murungai keerai [ drumstick leaf ]
6 - 7 cm long	Vazhaithandu [ banana stem ]
1 Tbsp	Carrot grated
1 small size	Onion, chop thinly
2 Tbsp	Coconut scrapping
1	Green chilly
1	Red chilly
1/2 Tsp	Mustard seed
1 Tsp	Black gram split [ urad dhal ]
1 Tsp	Oil
3/4 Tsp	Salt [ 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. 

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.







You might also like to try

vazhaithanduporiyal [ banana stem stir fry ]

vazhaithandu paruppu poriyal

vazhaithandu vazhai poo thayir pachadi

vazhaithandu thayir pachadi

beetroot vazhaipoo poriyal

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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 Cup	Curd
Inner part	Vazhaipoo [ banana blossom ]
2 Tbsp	Vazhai thandu [ banana stem ] chopped
2 Tbsp	Cucumber chopped nicely
1 Tbsp	Onion nicely chopped
1 Tsp	Carrot grated
6 - 8	Curry leaves
1 Tsp	Coriander leaves chopped
1	Green chilly chopped nicely
1/2 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Black gram split [ urad dhal ]
1/2 Tsp	Gingelly 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 and 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.




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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.

Ingredients :
1 cup	Sundaikkai [ pea eggplant ]
1 big size	Onion, slice into thin pieces
1 medium size	Tomato, chop nicely
2 Tsp	Oil
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split [ urad dhal ]
A pinch	Turmeric powder
1/2 Tsp	Salt [ adjust ]
For Masala :
2 Tbsp	Coconut scrapings
1 Tsp	Cumin seeds
1/2 Tsp	Fennel seeds
1 Tsp	Coriander powder
2 cloves	Garlic
1 or 2	Red chilly [ adjust ]
1 medium size	Onion diced
10	Curry leaves
2 Tsp	Coriander leaves chopped
1/4 Tsp	Salt

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.

You might like to try

brinjal masala curry	brinjal phata phat curry	cluster beans paruppu usili
bitter gourd paruppu masala curry	tender raw jackfruit curry

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