Carrot Thuvatal

#CarrotThuvatal - #CarrotStirFry : #Carrot is a versatile vegetable and tastes good whatever you prepare with it. #StirFry is known as #thuvatal or #poriyal in Tamil.
It has been an ultimate health food consumed by people all over the world.
To know the health benefits of carrot click here.
Carrots are available in orange red and  also in variety of colors. Orange color carrots are available through out the year. But red ones are seen only during winter. Multi color varieties are available in foreign countries.

Carrot thuvatal is one of the easiest and quickest recipes.

Ingredients :

Carrot grated                                       : 1 cup
Onion                                                 : 1 thinly chopped
Green chilly                                         : 1 cut into small pieces
Coriander leaves                                  : 2 tsp diced ( can add more )
Sambar powder                                 : 3/4 tsp [ adjust ]
Mustard seeds                                    : 1/2 tsp
Urad dhal                                           : 1 tsp
Oil                                                     : 1/2 tsp
Coconut Scrap                                  : 1 Tsp [ optional ]
Salt                                                    : 1/2 tsp

Method :
Keep a kadai with oil on a stove over slow flame.
Splutter mustard seeds and then add urad dhal and roast until urad dhal turns golden color.
Now add green chilly pieces and coriander leaves.
Saute for few seconds.

Now add onion and saute for few seconds.

Then add sambar powder and saute until its raw smell goes off.
Now add grated carrot and required amount of salt.

Mix well and keep the kadai closed with a lid till the carrot becomes soft.

Carrot takes one or 2 minutes only to cook.

Transfer into a serving bowl and garnish with coriander leaves.

A great side dish for sambar

and rasam rice.





You may also like to try

Cluster beans Stir fry

Cluster Beans Lentil Masala Curry

Cabbage stir fry

Cauliflower Poriyal

Snake gourd stir fry

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Nellikkai Urugai - Amla Pickle

Nellikkai - amla- goose berry is a rich source of vitamin C.
Many recipes can be prepared with nellikai. Here let us see the method of preparing pickle using nellikkai.

Ingredients :
Nellikai ( amla )                               : 1/4 kg
Tamarind                                        : 2 nellikkai size ball
Mustard seeds                                : 1 Tsp
Fenugreek seeds                             : 1/2 Tsp
Red chilly powder                            : 2 Tsp
Asafoetida powder                           : 1 Tsp
OR
Asafoetida                                       : 1 small piece
Turmeric powder                              : 1/2 Tsp
Oil ( gingelly oil preferred )                : 6 Tsp
Salt                                                 : 2 Tsp ( adjust )
Fresh green coriander seeds            : 2 Tsp [ if available ]

Method :
Soak tamarind in lukewarm water.
Take washed nellikkai in a cooker container/vessel.
Take 1 cup of water in the cooker.
Keep the cooker vessel with nellikkai inside the cooker.

Close the lid and do not put weight over the nozzle.
Cook over high flame until steam starts coming through the nozzle.
Now reduce the flame and steam cook for 10 minutes.

After 10 minutes the nellikais would have become very soft.

Remove seeds and coarsely grind using a mixer grinder.
keep aside.

Keep a kadai with a Tsp of oil on a stove over slow flame.
First fry fenugreek until it turns to golden color and transfer into a plate.

Now add 6 Tsp of oil in the same kadai.
Spluttrer mustard seeds then add asafoetida, turmeric powder and ground nellikkai.
Saute well for few minutes.
Now add chilly powder, salt and mix well.
Now strain tamarind water into the kadai.
Mix well and let it simmer until water dries up.
Keep stirring at regular interval.

Now adjust salt, add coriander seeds and keep stirring.

The oil comes out and the pickle ( urugai ) leaves out of the kadai's surface.
At this stage powder the roasted fenugreek and add.
Mix well and keep stirring for a minute.

Now turn off the stove and allow it to cool down to room temperature.
Store in a clean and dry bottle.

Always use dry spoon to take out the urugai from the bottle.
Keep urugai in the Sun to avoid fungus formation.
If don't have sunny place, stir in a kadai over slow flame for 5 minutes once in 2 days.

This urugai can be stored in fridge or outside for a week to a month.
Of course!! urugai/thokku ( pickle ) is very very good with curd rice.
This goes well with paruppu rice, idly, dosai, chappathy/roti, paratta, and the list goes on!!..






Other pickle recipes you might like to try

lemon in salt

avakkai - mystyle

kothamalli thokku

thakkali thokku

maangai thokku

Pudalangkai Thuvatal - Snake Gourd Stir Fry

#PudalangkaiThuvatal - #SnakeGourdStirFry : #Pudalangkai - #snake gourd is a watery vegetable suitable for making koottu and #thuvatal and liked by all.
When this vegetable is being chopped, a liquid comes out of the chopped pieces. Whenever stir fry of this vegetable is prepared the liquid is squeezed out before adding into the kadai. The stir fry becomes soggy even after squeezing out the water. In order to avoid this split green gram is mixed with chopped snake gourd and allowed to stand for half an hour. The green gram gets soaked in the liquid comes out of the chopped snake gourd. Then stir fry is prepared and we get dry and tasty curry.

Ingredients :
Pudalangkai                          : 1/4 kg
Green gram dhal                   : 2 tblsp
Onion                                    : 1 small size
Coconut scrap                       : 2 tsp

For tempering :
Mustard sees                       : 1/2 tsp
Urad dhal                            : 1 tsp
Red chilly                           : 1 or 2
Curry leaves ( optional )     : 8 to 10
Oil                                       : 1 tsp

Method :
Slit pudalangkai lengthwise into two and remove the seeds.
Nicely chop into thin pieces. Dice the onion.
Take the green gram dhal ( moong dhal ) in a wide mouthed vessel.
Wash the dhal and drain the water completely.
Now transfer the chopped vegetable into the vessel containing washed dhal  [ lentil ] and add enough salt.

Mix well and  keep aside for half an hour.
The water oozes out and the lentil gets soaked by this water.

After half an hour keep a kadai with oil on stove over slow flame.
When the oil becomes hot splutter mustard seeds and then add broken red chilly pieces, urad dhal and curry leaves in the order.
When dhal becomes golden color add diced onion.
Saute till the onion turns slightly pink in color.
Squeeze out excess water of the vegetable and then add.

Saute well and close with a lid and cook till the vegetable becomes tender.
In between open the lid and stir well with a ladle.

Now add coconut scrap and adjust salt.

Saute for few seconds and transfer into a serving bowl.

Relish with hot white rice mixed with sambar  or rasam .





Other recipes you might like to try

radish keerai poriyal

Murungaikeerai thuvatal

Radish lentil Stir Fry

Cluster Beans Lentil Masala Curry

Urulaikizhangu [ Potato ] podimaas

Go to the link given below to see poriyal / thuvatal varieties

Poriyal / Thuvatal - Stir fry

For other dry and masala curry varieties

Dry and Masala Curry