Beetroot-Leaf-Poriyal

#BeetrootLeafPoriyal : Generally we get #beetroot without leaf in markets. But even if we get beetroot plant with its leaves, we used to discard them. But the leaves of the #beetrootplant along with its thick stem are edible. We can prepare #poriyal [ #StirFry ] just the same way as we do with any other vegetable or greens.

Ingredients :
2	Beetroot Plants
1 small size	Onion, chop nicely
1 or 2	Red chilly
1/2 Tsp	Mustard seed
1/2 Tsp	Black gram split
3 Tsp	Coconut scrapings
1/2 Tsp	Oil
1 Tsp	Salt [ Adjust ]

Small quantity of coriander leaves to garnish [ optional ]

Method :
Remove stem and leaves from the beetroot plant.
Keep aside beetroot for future use.
Wash the leaves in water two or three times.
Chop stems nicely and keep aside.
Chop the leaves aslo nicely.

Heat a kadai with oil on a stove over low flame.
Crackle mustard seeds once oil starts fuming and then add broken red chilly pieces & black gram split and roast till black gram turns golden color.
Now add onion and saute for few seconds.
Then add chopped stem pieces and saute for a minuute.
Finally add chopped beetroot leaves and salt.
Mix well and close with a lid till its done.
Add coconut scrapings when the stem and leaves become soft.
Adjust salt and saute for a minute or two.
Transfer into a serving bowl.
The color of beetroot changes the color of all the ingredients into red.
Garnish with coriander leaves.
Healthy Red poriyal is ready to relish.

Goes well with hot white rice mixed with sambar or 

rasam. 

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Broccoli-Poriyal

#BroccoliPoriyal : #Broccoli belongs to a family called cruciferous vegetables and the family is scientifically called  Brassicaceae family [ also called Cruciferae ]. Some of the cruciferous vegetables are cabbage, cauliflower, kale, brussels sprouts and similar green leaf vegetables.
#Broccoli is rich in minerals, vitamins, fiber and low in calories.
It is tasteless and flavorless. So it is suitable for stir fry [ poriyal ] along with other vegetables and also it takes less time to cook.

Ingredients :
1 cup	Broccoli chopped
1/4 cup	Carrot chopped
1/4 cup	Green peas
2	Brinjal, chop
1	Onion, chop
1/4 cup	Broccoli stem chopped
2	Green chilly, slit lengthwise
1/2 Tsp	Mustard seed
1 Tsp	Black gram split
1 pinch	Turmeric powder
1/2 Tsp	Salt [Adjust]
1/4 cup	Coconut scrapping
1/2 Tsp	Groundnut oil

Small quantity of coriander leaves to garnish.

Method : 
Soak broccoli florets in salt dissolved water for half an hour to remove impurities and insects.
Then cut into equal sized pieces.
Chop the broccoli stem also into quarter inch pieces.

Heat a kadai on a stove with oil over medium flame.
Crackle mustard seeds after oil starts fuming and then add black gram split.
After black gram turns golden brown color add green chilly and chopped onion.
Saute for a few seconds and then add turmeric powder, broccoli stem, chopped brinjal, carrot and green peas.
Close with a lid and cook for a minute on slow flame.
After a minute remove the lid and stir with a ladle.
Then add chopped broccoli and salt.
Stir well with the ladle and close the kadai with lid.
Allow to cook on slow flame till vegetables become soft.
Check salt and then add coconut.
Stir well on high flame for half a second and transfer into a serving bowl.
Garnish with coriander leaves.

An excellent poriyal to relish with sambar 

or rasam mixed with white rice for lunch.

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Sword-Beans-Stir-Fry

#SwordBeansStirFry : #SwordBeans is called #Valavaraikkai or #Valavarangai in Tamil. We had been to Regional Agricultural Research Station at Ambalavayal in Wayanad district. The agricultural products from the Research station are being marketed through an outlet near the entrance. We used to get this vegetable at Villivakkam market in Chennai. After a long long time I happened to see sword beans and I immediately bought it. I always used to prepare thuvatal [ stir fry ] using sword beans.
Here comes the recipe.

Ingredients :
1/4 kg	Sword beans [ valavaraikkai ]
1/2 Tsp	Sambar Powder
1 pinch	Turmeric powder
1 Tbsp	Coconut scrapping
1/2 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Split black lentil
1	Red chilly
1/2 Tsp	Oil

Method :
Remove top and bottom and also the fiber present along the edges of Valavaraikkai [ sword beans ].
Chop nicely into thin pieces.

Keep a cooker with 1/2 cup of water on a stove.
Add Sambar Powder, turmeric powder and salt.
Mix well and add avaraikkai.
Close the lid with weight ON.
Cook for a whistle and immediately release the steam by removing the weight.
Or by keeping the cooker under running water.

Open the cooker and transfer the cooked vegetable into a plate or bowl.
Keep a kadai with oil on a stove over medium flame.
Splutter mustard seeds and then add broken pieces of red chilly & split black lentil.

Add cooked vegetable once lentil turns gold in color and increase the flame to HIGH.

Stir continuously with a ladle to remove excess water.
Add coconut scrap and stir well for a few seconds only as the vegetable has already been cooked well.
Transfer into a serving bowl.
A very good side dish for sambar rice ( hot white rice mixed with sambar )

and rasam rice ( Hot white rice mixed with rasam ).

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Cluster beans stir fry

Broad beans stir fry

Cabbage stir fry

Cauliflower stir fry

Snake gourd stir fry

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Vazhai-Thandu-Beetroot-Poriyal

#VazhaithanduBeetrootPoriyal  #BananaStemBeetrootStirFry : #Vazhaithandu, the stem of banana tree is edible and a rich source of fiber. #Vazhaithandu [ #bananstem ] can be consumed either cooked or in raw form. Thayir pachadi [ salad ], stir fry, lentil and sambar can be prepared from this edible stem of banana tree. The juice of banana stem helps to get rid of kidney stone. It is rich in potassium and vitamin B6.
The color of the #Beetroot or simply #beets is due to a pigment called beetalains. These pigments act as an antioxidant and anti inflammatory molecules. If beets are cooked for a long time they might lose their color and in turn antioxidant property. So it has to be consumed raw or cooked for lesser time. It is rich in foliate, manganese, magnesium, copper, potassium and fiber.
Here #bananastem and #beetroot have been taken to get all the goodness of them. Soaked green gram lentil has been taken for its protein.
The ingredients given are enough to prepare a cup of poriyal [ stir fry ] and can be served for two persons.

Ingredients :
1/2 cup	Vazhaithandu chopped into thin strips
3/4 cup	Beetroot chopped into thin strips
2 Tbsp	Deskined split green gram soaked
3 Tsp	Coconut scraping
1/4 cup	Onion chopped
2	Green chilly [ adjust ]
6 or 7	Curry leaves [ optional ]
1 Tsp	Sambar powder [ optional ]
1/2 Tsp	Mustard Seeds
1/2 Tsp	Black gram split
1/2 Tsp	Salt [ adjust ]
1 Tsp	Oil

Coriander leaves to garnish

Method :
Wash and soak split green gram in water for half an hour.

Peel off the hard skin and slice vazhaipoo into circular pieces.
Remove the fiber.

Chop into thin long strips and keep them immersed in thin butter milk or water.
Chop beetroot also of the same size and thickness.

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 green chilly, curry leaves and chopped onion.

Saute until onions become translucent.
Add Sambar powder and saute for half a minute.
Add chopped beetroot and saute for two minutes.
Drain vazhaithandu from buttermilk water and put into kadai.
Also drain water from lentil and add.
Stir well adding enough salt.

Close and cook until vazhaithandu and beetroot are cooked soft.

Once cooked add coconut scraping and chopped coriander leaves.
Toss well.
Nice pinkish red color vazhaithandu beetroot poriyal ready.

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

or rasam mixed rice.

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Vazhai thandu paruppu poriyal

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Beetroot poriyal

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