Kothavarangai Poriyal - Cluster Beans Stir Fry

#KothavarangaiPoriyal - #ClusterBeansStirFry : #Kothavarangai is called #ClusterBeans or #Guar in English.
It has a distinct taste which is not liked by many people.
#kothavarangaiParuppuUsili comes to everyone's mind whenever we think of this vegetable.
But this poriyal tastes very good if done with fresh and tender kothavarangai.
serve 3.

Ingredients :

Kothavarangai                            : 1/4 kg
Turmeric powder                        : a pinch
Sambar powder                          : 3/4 tsp
salt                                            : 1/4 tsp ( adjust )

Tempering :
Mustard seeds                              : 1/2 tsp
Urad dhal                                      : 1 tsp
Oil                                                : 1/2 tsp

Coconut scarpings                        : 2 tsp ( add more also )

Method :
Wash the vegetable thoroughly and remove top and bottom.
Nicely chop into 5 mm pieces.

Put in a cooker with turmeric powder, Sambar powder , salt and 1/2 cup of water.
Pressure cook for one whistle.

Immediately release the steam and transfer the cooked kothavarangai into a bowl.

Keep a kadai on a stove over slow flame with 1/2 tsp of oil.
Splutter mustard seeds and then add urad dhal.
When urad dhal turns golden brown color add cooked vegetable.
Keep flame at medium level and stir continuously for 2 to 3 minutes.
Now add coconut scrapings and mix well.
Turn off the fire and transfer the tasty poriyal into a serving bowl.

Goes well with sambar sadham ( white rice mixed with sambar ) and rasam rice.

Note : Temper red chilly pieces also to make the poriyal more spicy & flavorful.







Some more curry recipes you might like to try

Cluster Beans Lentil Masala Curry

Broad beans stir fry

Cabbage stir fry

Cauliflower stir fry

Snake gourd stir fry

Stirfry/Poriyal

Curry Index

Variety of Dishes for Lunch

Recipe Index

Lunch Index

#Lunch : A typical #vegetarianTamilLunch menu will have the following items :

• Rice is the staple food of Tamil Nadu, India
• Paruppu [ salted Lentil ]
• Sambar [ Lentil with vegetables and tamarind ]
• Rasam [ Spiced lentil water with tamarind ]
• Koottu [ Lentil with vegetables and coconut masala ]
• Curry [either Stir fry or spicy dry curry ]
• Sweet Pachadi [ mango, tomato or mixed fruit ]
• Thayir Pachadi [ Salad with vegetables and curd ]
• Appalam
• Curd
• Pickle

These are the items in a normal daily lunch menu.

On special occasions, festival days and marriage feast there will be sambar, kara kuzhambu or vatha kuzhambu, more kuzhambu, rasam, one vegetable stir fry, one or two spicy curry, two types of vegetable koottu, a sweet, payasam [ dessert ], vadai, banana, along with other regular ones.

There is a specific way and order in which food has to be taken.

To begin with white rice has to be mixed with salted lentil adding ghee. It has to be relished with thayir pachadi [ curd salad ] and vegetables of sambar.

Next take some more white rice and add sambar liberally adding little ghee or gingelly oil [ till/sesame oil ]. Have along with curry and koottu. You can also enjoy with pappad and vathal.

Now comes rasam. Take hot white rice and pour rasam over it.
Mix well and enjoy with curry, koottu and pappad/vathal.

If payasam [ dessert ] is in the menu, then have at this point.

Finally mix white rice with curd or buttermilk and have with pickle.

Please find links below for posts related to the recipes of lunch. I keep adding links whenever a new post is published in this blog.


Lunch

Cooking dhal

Cooking rice

Koottu

Coconut masala

• Links to various lunch menus are tabulated here.
• Click once over the picture to go the index menu

Mix With Rice	Rice Varieties
Keerai Masiyal Sigappu Keerai Masiyal Sigappu Keerai Paruppu Masiyal Manathakkali Keerai Paal Saaru - Kazhani Saaru Murungai Keerai Paal Saaru - Kazhani Saaru

Sambar & Kuzhambu	Koottu & Gravy

Vegetable Stir fry	Dry/Masala Curry

Dessert	Pickle & vathal

Rasam Varieties	Salad - Pachadi

Gravy with Coconut Milk

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

Legume Stir Fry - Sundal

For other recipes go to

Recipe Index

Sarkkarai Pongal Special - Sweet Pongal

#SakkaraiPongal Special is specially made during Pongal festival and also on other festival days.
The common preparation of sakkarai pongal is just like the same way as regular pongal and jaggery is added at the end to make it sweet.
But I usually dry roast split green gram till golden color to get a nice flavor of it and then cook along with rice adding a pinch of salt. Then jaggery dissolved water is added to the cooked rice-dhal mixture. It is stirred over slow flame adding milk at regular interval to get a tasty sakkarai pongal. This method is just like that of akkaravadisal but with less ghee.

Here we will see the method of preparing sakkarai pongal.

Ingredients :
Raw rice                                              : 1/2 cup
Green gram dhal                                 : 1 tblsp heaped
Salt                                                      : a pinch
Jaggery                                                : 3/4 cup ( adjust )
Cardamom powder                              : 1/2 tsp
Nutmeg powder                                   : 1/4 tsp
Fried kismis / cashew                           : 10 to 12
Ghee                                                     : 2 tsp ( adjust )
Milk                                                      : 1 cup

Method :
Take jaggery in a vessel.
Add 1/3 cup of water and heat over a medium flame.
Mix well using a ladle and dissolve jaggery in water.
Turn off the stove once jaggery has been completely dissolved in water.
Strain through a filter to remove impurities. Keep aside.

Dry roast green gram dhal until it turns golden color.
Take raw rice and roasted dhal in a pressure cooker.
Wash them twice and add 2 cups of water & a pinch of salt.
Close the lid with weight on.
Allow it to cook for 3 whistles and 5 minutes on SIM.
Open the cooker after the steam has been completely subsided.
Mash with a heavy ling ladle.

Now add jaggery water and 1/2 cup of milk.
Keep it again on slow flame and keep stirring for five to seven minutes or until all blend together.
Now again add rest of the milk and keep stirring until all blend together.
Keep stirring continuously.

Otherwise it may get stuck at the bottom.
Finally add ghee and cardamom powder and nutmeg powder.
Mix well and turn off the stove.


Now tasty, yummy, mouthwatering sakkarai pongal is ready to relish. Serve on a plate liberally adding ghee. Enjoy hot sweet pongal!!!
.

Other related recipes you may like to try

Buckwheat Sweet Pongal

Sakkarai pongal

Samai sakkarai pongal

Kuthiraivaali Sakkarai Pongal

Thinai sakkarai pongal

Recipe Index

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