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 ).

Some more curry recipes you might like to try

Cluster beans stir fry

Broad beans stir fry

Cabbage stir fry

Cauliflower stir fry

Snake gourd stir fry

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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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Vazhaipoo-Beetroot-Poriyal

#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.

Ingredients :
1/2 cup	Vazhaipoo chopped
3/4 cup	Beetroot grated
3 Tsp	Capsicum chopped
3 Tsp	Coconut scraping
1/4 cup	Onion chopped
2 pinches	Turmeric powder
6 or 7	Curry leaves [ optional ]
1 Tsp	Sambar powder
1/2 Tsp	Mustard Seeds
1/2 Tsp	Deskinned split Black gram
1/2 Tsp	Salt [ adjust ]
1 Tsp	Oil

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 to relish along with sambar or rasam mixed with white rice for lunch.

Note :
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





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Curry-Vegetable-Stir-fry-Poriyal-Thuvatal

#VegetableStirFry is known as #Poriyal or #thuvatal in Tamil.
The vegetables are chopped nicely and cooked till tender with salt & #Sambarpowder or Red chilly powder. Then stir fried on high flame after tempering and finally coconut scrapings are added.
Then stirred well to mix coconut well with vegetable.

These stir fried vegetables go well with sambar rice 

and rasam rice.

Poriyal or thuvatal needs very little oil to prepare.
The cooked vegetables are not being roasted on the stove for a long time.
By this way the nutrients of the vegetables stay intact.

Here the links to recipes of poriyal/thuvatal are tabled.

• Use the pictures grid given below to go to posts of Vegetable stir fry [ poriyal/thuvatal ].
• Hover the cursor over the picture to know the name of the recipe.
• Click on the picture to take you to the recipe.

Vegetable Stir Fry - Poriyal/Thuvatal
Broad Beans Stir Fry	Beans Stir Fry	Beans Stir Fry with Green gram
Beetroot Stir Fry 1	Beetroot Stir Fry 2	Cabbage Stir Fry
Carrot Beetroot Stir Fry	Carrot Moth Beans Stir Fry	Carrot Stir Fry
Cauliflower Stir Fry	Kusum Greens Stir Fry	Cluster Beans Stir Fry
Cluster Beans stir fry 1	Cabbage Pepper Poriyal	Sword beans Stir fry
Knolkhol Stir Fry	Radish Leaf Stir Fry	Drumstick Leaf Stir Fry
Yellow Pumpkin Stir Fry	Yard Long Beans Stir Fry	Snake gourd Stir Fry
Radish Lentil Stir Fry	Potato Podimaas	Boiled Banana Podimaas
Raw Banana Stir Fry	Banana Flower Stir Fry	Carrot beans Stir Fry
Banana Blossom Carrot Stir Fry	Banana Stem Stir Fry	Banana Stem Lentil Stir Fry
Banana Blossom Radish Stir Fry	Banana Stem Beetroot Stir Fry	DrumstickLeaf Banana Stem Stir Fry
Banana Blossom Beetroot Stir Fry	Broccoli Poriyal	Beetroot Leaf Poriyal
Yellow pumpkin Flower in Cooking

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