Vazhaipoo-Carrot-Stir-Fry

#VazhaipooCarrotStirFry : The food we consume can be categorized under six tastes. They are sweet, sour, bitter, pungent [ spicy ], astringent, salty. Our Tamil food contain these six tastes.
The astringent taste is known as #thuvarppu [ துவர்ப்பு ] in Tamil. Only a very few food has astringent taste. The best example is #Vazhaippoo. Vazhaipoo is called #Bananaflower or #bananablossom in English.

Many people do not like to consume vazhaipoo as it tastes astringent. Here in this recipe, carrot has been included to camouflage the taste of vazhaipoo. Now to the recipe:

Ingredients :
1 cup	Vazhaipoo chopped
1/4 cup	Carrot grated
3 Tsp	Coconut scraping
1/4 cup	Onion chopped
2 pinches	Turmeric powder
6 or 7	Curry leaves
1 or 2	Red chilly
1/2 Tsp	Mustard Seeds
1/2 Tsp	Black gram split
1/2 Tsp	Salt
1 Tsp	Oil

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 red chilly pieces & black gram split.

Roast until it turns golden color.

Then add turmeric powder, curry leaves and chopped onion.

Saute until onions become rosy.

Now drain water completely from the chopped vazhaippo and the add into the kadai.

Add grated carrot, enough salt and mix well.

Close and cook until vazhaippo is done.

Then add coconut scraping and toss well.

Transfer into a serving bowl.

A very tasty side dish for lunch! 

A very good side dish for sambar or rasam rice.

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Kothavarangai Paruppu Usili

#KothavarangaiParuppuUsili - #ClusterBeansLentilMasalaCurry : Kothavarangai is called #ClusterBeans or #Guar in English. This vegetable tastes just like broad beans but has a distinct sweet taste and flavor. Some people don't like to eat the curry prepared from cluster beans because of its taste and  flavor. #ParuppuUsili is done in order to camouflage this taste and make it more tasty.
Now to the recipe.

Ingredients :
1/4 kg	Kothavarangai [ Cluster Beans ]
1 pinch	Turmeric powder
1/2 Tsp	Sambar Powder
1/2 Tsp	Salt [ adjust ]
To Soak :
2 Tbsp	Thuvar Dhal
2 Tbsp	Gram Dhal
For Masala :
3 Tsp	Coconut scrap
2 or 3	Red chilly
1 Tsp	Cumin seeds
1/2 Tsp	Fennel seeds
1/2 Tsp	Coriander powder
2 cloves	Garlic
4 or 5	Small Onion
1	Onion sliced
10	Curry leaves
20 to 25	Mint leaves
1 Tbsp	Coriander leaves
1/2 Tsp	Salt
To Temper
1 Tsp	Mustard seeds
1 Tsp	Black gram split
2 Tsp	Oil
coriander leaves to garnish

Method ;

Wash and then soak thuvar dhal and gram dhal in water for an hour.

Snap top and bottom of kothavarangai and chop nicely.

Grind all the ingredients except onion with very little water. After grinding well add onion.
Run the mixie only for a few seconds. Onions should not be ground into a smooth paste.

Then drain the soaked water completely and add dhal into mixie.

Run for a second. Grind dhal [ lentil ] coarsely.

Heat an idly maker with 3 cup of water on a stove.

Spread the prepared lentil masala over a greased steamer plate.

Keep inside idly maker and steam cook the masala for 7 - 8 minutes.

Then transfer the steam cooked lentil masala into a bowl.

Keep aside.

When the masala has been steam cooked on a burner of the stove, on another burner pressure cook chopped kothavarangai in a cooker adding salt, turmeric powder and sambar powder.

Allow to cook for a whistle.

Then immediately release the steam and transfer the cooked kothavarangai into a bowl.

Heat a kadai over medium flame.

Add oil and crackle mustard seeds.
Then add split black gram and roast until it becomes golden color.
After that add cooked cluster beans and saute for a minute.

Now add steam cooked masala and stir well.
Adjust salt.

Allow to simmer on the stove until the curry loses its water content and keep stirring at regular intervals.
Transfer into a serving bowl once the curry becomes dry and slightly attains golden brown color.
It takes around 10 to 15 minutes to become dry.
Garnish with curry and coriander leaves.

Tasty spicy healthy paruppu usili is ready.
Enjoy with sambar rice or 

rasam rice or any mixed rice.






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Colacasia Masala Curry

#ColacasiaMasalaCurry - #SepangkizhanguMasalaCurry : #Colacasia is commonly known as Taro and its origin is believed  to be South India and Southeast Asia.
This is known as Saepangkizhangu - சேப்பங் கிழங்கு in Tamil.
It is called Arabi in Hindi. Here in Raipur, CG its leaves are also used for cooking.
We have already seen a Colacasia Curry.
Here we will see another way of preparing a dry curry with colacasia.
Colacasia should be cooked well, otherwise it irritates throat.

Ingredients :
1/4 kg	Colacasia
1 pinch	Turmeric powder
1/4 cup	Cauliflower florets
1/4 cup	Mushroom chopped
1/2 Tsp	Salt [ adjust ]
For Masala :
3 Tsp	Coconut scrap
2 or 3	Red chilly
1 Tsp	Cumin seeds
1/2 Tsp	Fennel seeds
1/2 Tsp	Coriander powder
2 cloves	Garlic
1	Onion diced
10	Curry leaves
20 to 25	Mint leaves
1 Tbsp	Coriander leaves
1/2 Tsp	Salt
To Temper
1 Tsp	Mustard seeds
1 Tsp	Black gram split
2 Tsp	Oil
coriander leaves to garnish

Method :
Wash colacasia well and take in a vessel.
Add water till it completely immerses all colacasia in the vessel and then add 3/4 Tsp of salt.
Pressure cook for a whistle and then cook for 8 minutes after reducing the flame to SIM position.
Take out only after the steam completely subsided.

If you are able to remove the skin very easily, then the tuber has been cooked well.
Otherwise cook for some more time.
Remove skin and chop into equal sized pieces. Keep aside.

Grind all the ingredients except onion with very little water. After grinding well add onion.
Run the mixie only for a few seconds. Onions should not be ground into a smooth paste.

Heat a kadai with oil over a medium flame.
Crackle mustard and then add split black gram and roast till golden color.
Then add the florets of cauliflower, turmeric powder and enough salt. saute for a minute.
Close and cook until three forth done.

Then add colacasia pieces and saute for a minute.

Now add mushroom and saute for some time.

Finally add the prepared masala and adjust salt.

Stir well and allow to simmer until water evaporates from the curry.
Keep stirring at regular intervals to avoid sticking to the bottom of the kadai.

Garnish with coriander leaves and transfer into a serving bowl.

A perfect side dish for sambar rice, 

rasam rice and other mixed rices.







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