Chow Chow kootu ( chayote kootu)

More than chow chow kootu ,chow chow gravy  name suits this dish well.

This is the best way to make  kids eat chow chow. My kids don't like much the spiceless chow chow kootu which we prepare with Channa dal .😕. Instead they love this way of eating chow chow .

  Just have it with hot steaming rice and crispy pappad..  awesome it will be🙌.

You may also even try it with Idli, dosai or chapathi

Here is the healthy and tasty chow chow kootu / gravy

Recipe for : 2

Preparation time : 10 minutes

Cooking time : 20 to 30 minutes

Ingredients:

 Chow Chow               - one big size ( yielded 1 cup when chopped)

Salt                               - as required

Turmeric powder     - 1/2 tsp

Oil                                - 1 TSP

Mustard Seeds.         - 1/2 TSP

Coriander leaves      - for garnishing

To saute and grind:

Big onion          - 1 (medium size)

Tomato.             - 1. ( Medium size)

Garlic pods       - 2

Dry red chili.    - 4

Coriander seeds- 1 TSP ( Malli or dhaniya)

Cumin seeds.      - 1/2 tsp ( seeragam)

Procedure:

1. Chop big onion , tomato and chow chow.

2  Take oil in a heavy bottomed pan. 

3  .Add dry red chili , coriander seeds, and cumin seeds to it.

4. When they starts spluttering, add chopped onion and garlic to it.

5. Add chopped tomatoes after onion starts changing its colour .

6. Switch off the flame after everything is cooked well.. let it cool down for a while and ground it to a smooth masala.

7. Add chopped chow chow, salt, turmeric powder and enough water( chow chow should be immersed in water) to the same pan.

8. Cook on medium heat till chow chow becomes soft. Add ground masala now and give it a good stir . Cook for five more minutes.

9. Tamper it with mustard seeds and garnish with coriander leaves.

Your dish is all ready..you can enjoy it with plain rice , idli, dosai or with chapathi.

Spicy Kathirikkai Poriyal (Spicy Brinjal Poriyal)

Looking for a spicy Poriyal with Brinjal?? Then this might be helpful for you.. Presenting Spicy Kathirikkai poriyal which goes very well with Sambar sadham (Sambar rice) and Parupu Sadham (Dal rice). The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Brinjal                  - 5  or 6
Big Onion            - 1
Salt                       - As required
Turmeric Powder - 1/4 tsp
Curry Leaves       - few
Mustard Seeds     - 1/4 tsp
Oil                        - 2 tbsp

Dry Roast And Powder:

Dry Red Chili     - 2
Channa Dal         - 1 tsp (Kadalai Parupu)
Cumin Seeds       - 1/2 tsp (Seeragam)
Fennel Seeds       - 1/2 tsp (Sombu)
Black Pepper       - 6 to 8

Procedure:

• Dry roast and powder everything under ' Dry Roast And Powder' without adding water. Chop Brinjal and Big onion lengthwise.
• Heat oil in a pan. Add Mustard seeds to it. When they splutter add chopped onions to it.
• Saute till they translucent and then add chopped brinjal.
• Add salt, turmeric powder and enough water. Cover with a lid and cook in medium flame.
• When brinjal is half cooked, add dry roasted powder to it.
• Keep on stirring in between and cook till brinjal is cooked soft. Serve it with Kuzhambu of your choice. 

Must Try 35 Poriyal/Kootu Recipes!!!

Its always a poriyal or kootu which makes a South Indian lunch complete. I would recommend to try these interesting recipes to make a change to your routine menu. I am sure you would enjoy  cooking. Just click each picture to get its recipe.  Here you go!!

Kovakkai:

Kovakkai Vengayam Pirattal (Tindora -Onion Stir Fry):

Kovakkai Milagu Varuval (Tindora Pepper Stir Fry):

Kovakkai Vathakal (Tindora Stir Fry):

Potato :

Nellai Urulai Varuval: (potato Varuval)

Spicy Potato Roast:

Dry Aloo-Matar Curry: (Dry Potato - Peas Curry)

Senai Kizhangu: (Elephant Yam)

Spicy Senaikizhangu Roast: (Elephant Yam Roast)

Senaikizhangu Poondu Varuval: (Elephant Yam Garlic Stir fry)

Senaikizhangu Varuval: (Elephant Yam Shallow Fry)

Vazhai Poo: (Banana Flower)

Vazhai Poo Usili: (Banana flower usili)

Vazhai Poo Kola Urundai: (Banana flower fritters)

Kathirikkai: (Brinjal)

Kathirikkai Kootu (Brinjal Kootu):

Kathirikkai Poondu Varuval (Brinjal - Garlic stir fry):

Cauliflower:

Tandoori Cauliflower:

Gobi - 65:

Cauliflower Poriyal:

Pachai Sundakkai Poriyal (Raw Turkey Berry Poriyal)

Pagarkai: (Bitter Gourd)

Pagarkai Masala (Bitter Gourd Masala):

Pagarkai Varuval: (Bitter Gourd Stir Fry)

Vazhakkai: (Raw Plantain)

Vazhakkai Varuval (Raw Plantain Varuval):

Spicy Vazhakkai Roast (Spic Raw Plantain Roast):

Vendakkai (Ladies Finger);

Vendakkai Poriyal (Ladies Finger Poriyal):

Vendakkai  Poondu - Milagu Varuval (Ladies Finger Garlic - Pepper Fry):

Spicy Murungai Beans Poriyal (Spicy French Beans Poriyal):

Sepankizhangu Varuval: (Taro root shallow fry)

Spicy Murungakkai Poriyal:

Pachai Pattani Poriyal: (Fresh Peas Poriyal)

No Coconut Green Peas Poriyal:

Broccoli Poriyal:

Meal Maker Curry:

Mushroom pepper Fry:

Beetroot Kola Urundai:

Kadalai Parupu - Pudalangai Poriyal: (Snake Gourd - Channa Dal poriyal)

Avarakkai Poriyal: (Broad Beans Poriyal)

Kothavarangai Poriyal (Cluster Beans Poriyal):

Gobi - 65 (Cauliflower - 65)

Though there are many ways to prepare Gobi-65, this is how i prepare crispier Gobi-65. One of the best snacks for a rainy evening. The recipe follows..

Ingredients:

Cauliflower Florets         - 1 cup
Ginger-Garlic Paste       - 1 tbsp
Red Chili Paste              - 2 tsp
Maida                             - 3 tsp
Corn Flour                      - 4 tsp 
Rice Flour                       - 1 tsp
Garam Masala Powder   - 1/2 tsp
Salt                                  - As required
Corinader Leaves            - few
Curry Leaves                   - few
Oil                                    - For deep frying

Procedure:

1. Make sure cauliflower florets are cut into medium size pieces. Place cauliflower florets in boiling water for 10 minutes. After ten minutes drain excess water and take cauliflower in a bowl.  Finely Chop coriander and curry leaves.
2. Add Salt, Ginger-Garlic paste, Red chili paste. Maida, Corn flour , Rice flour , chopped coriander and curry leaves to cauliflower.
3. Add little water just enough to stick masala to cauliflower and keep it marinated at-least for an hour. More the marination time, tastier the cauliflower is.
4. Heat oil in a frying pan. Deep fry marinated cauliflower florets. Drain excess oil and serve it hot!! You can also bake it using oven at 180 degree celsius. 

Mushroom Pepper Fry

Today's recipe is very much spicy Mushroom pepper fry which tastes awesome with Chapathi/Roti.  You can prepare it in less than 30 minutes and Button mushroom is perfect for preparing this dish. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Button Mushroom             - 200 gm
Big Onion                          - 1
Salt                                     - As required
Turmeric Powder               - 1/4 tsp
Chili Powder                      - 1 tsp
Coriander Powder              - 1/2 tsp
Coriander Leaves               - few
Oil                                       - 2 tbsp

To Dry Roast And Powder:

Fennel Seeds     - 1/2 tsp (Perunseeragam / Sombu)
Black Pepper     - 8 to 10

Procedure:

• Wash mushroom and cut it into vertical slices. Finely chop Big onion. Dry roast and powder Fennel seeds and whole black pepper.
• Heat oil in a pan. When its hot, add chopped onions to it.
• After the onions turn translucent, add chopped mushroom. Add enough salt and turmeric powder.
• Cover with a lid and cook the curry in medium flame. Keep on stirring in between. You will see mushroom slowly oozing out water.
• When mushroom is half done, add chili powder, coriander powder, ground fennel seeds and black pepper powder. Mix everything well.
• Switch off the flame after mushroom is cooked well. Garnish with coriander leaves and  enjoy your Mushroom Pepper fry with Chapathi/ Roti or even with plain white rice.

Kathirikkai Poondu Varuval

Here comes a flavorsome poriyal with Kathirikkai (Brinjal). Brinjal is cooked along with small onions, tomato and freshly roasted & ground spices powder. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Brinjal                    - 250 gm
Garlic pods             - 4
Small Onion           - 4 to 6
Tomato                   - 1 (small)
Salt                          - As required
Turmeric Powder    - 1/4 tsp
Mustard Seeds         - 1/2 tsp
Urad Dal                  - 1/2 tsp
Curry Leaves           - few
Oil                            - 2 tbsp

To Dry Roast And Powder:

Dry Red Chili        - 3
Coriander Seeds     - 1/4 tsp (Malli)
Cumin Seeds          - 1/4 tsp (Seeragam)
Fennel Seeds          - 1/4 tsp (Sombu/Perun Seeragam)
Black Pepper          - 6 to 8 (Milagu)
Curry Leaves          - few

Procedure:

• Chop Brinjal into vertical slices. Chop small onion, garlic and tomato finely. Dry roast and powder everything under ' To Dry Roast And Powder'.
• Heat oil in a pan,. Add mustard seeds and Urad dal. When they splutter add chopped small onions, garlic and curry leaves.
• After the onions turn translucent add chopped tomatoes. Cook until both onions and tomatoes are cooked well together and then add chopped brinjal,
• Add salt, turmeric powder and ground powder. Mix everything well.  Add 1/2 cup of water and cook the curry in medium flame.
• Keep on stirring in between and switch off the flame after brinjal is cooked well.
• Enjoy your kathirikkai poondu varuval with hot steaming rice and Kuzhambu of your choice.

Kovakkai Vengayam Piratal ( Tindora - Onion Curry)

Here is another tasty version of Kovakkai from BusyAtIndianKitchen. I  have already posted few other curries with Kovakkai which follows.

• Kovakkai Vathakal
• Kovakkai Milagu Varuval

The masala which we are adding to kovakkai in this curry really increases its taste. Give a try to this recipe once. You will keep on preparing this healthy vegetable curry again and again.. The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Kovakkai             - 200 gm (Tindora)
Mustard Seeds     - 1/2 tsp
Salt                       - As required
Turmeric Powder - 1/4 tsp
Oil                        - 1 tbsp
Curry Leaves        - few

To Saute in oil and Grind:

Big Onion      - 1
Garlic Pods     - 2
Cumin Seeds   - 1/2 tsp
Dry Red Chili  - 3

Procedure:

• Chop Kovakkai in shape as you wish. Boil it in very little water for a whistle. Chop Big onion finely. Saute in oil and grind cumin seeds, dry red chili, garlic pods and chopped big onion.
• Heat oil in a pan. When the oil is hot, add mustard seeds and curry leaves.
• When they splutter, add ground masala to it. Add also salt and turmeric powder.
• Saute till raw flavor goes off, and after that add boiled kovakkai.
• Mix everything well and cook in medium flame till curry thickens.
• Enjoy with rice and Kuzhambu of your choice.

Spicy Potato Roast

Is there anyone who doesn't love potatoes?? Today's recipe is spicy potato roast which tastes awesome with Variety Rice as well as Curd Rice. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Potato                               - 2
Mustard Seeds                 - 1/2 tsp
Urad Dal                          - 1/2 tsp
Fennel Seeds                   - 1/4 tsp (Sombu/Perunjeeragam)
Salt                                  - As required
Turmeric Powder            - 1/4 tsp
Chili Powder                   - 1 tsp
Cumin Powder                - 1/2 tsp (Seeraga Thool)
Coriander Powder           - 1 tsp (Malli Thool)
Garam Masala Powder    - 1/2 tsp
Rice Flour                        - 2 tbsp
Oil                                    - 2 tbsp

Procedure:

• Boil potatoes. As i suggest always, steam it using a Idli plate to obtain all the nutrients from potatoes.
• Chop boiled potatoes into cubes. Add rice flour to chopped potatoes and mix well. This helps masalas to stick easily to potatoes.
• Heat oil in a pan. Add Mustard seeds, Urad dal and Fennel seeds to it. When they splutter add curry leaves.
• Add also salt, turmeric powder, cumin powder and coriander powder to the oil. Give a quick stir and add potato cubes to it. Toss it so that all the masalas stick to potato. Adjust the spice according to your taste.
• Saute for some time with a lid till it turns crispier. Switch off the flame after that and then add garam masala powder.
• Your spicy potato roast is ready.. Enjoy it with any Variety Rice or Curd Rice.

Beetroot Kola Urundai

Beetroot is one of the super vegetables which plays an important role in preventing anemia, since it helps to increase hemoglobin level.  The ideal and best way to include Beetroot in our diet which i follow is to grate and grind it well by adding little water. Drink this juice without filtering it and with little salt and pepper. Filtering juice will result in lack of fibers. No sugar to be added to any juice as it turns it unhealthy. But i bet, most of the kids won't drink this juice. 

For such lovely , and naughty toddlers i put forward  this Beetroot Kola Urundai recipe. Give a try to this recipe, and surprise your kids.. Here you go!!

Yields : Around 20 Kola Urundai

 Preparation Time : 30 minutes

Ingredients:

Beetroot                           - 1/4 kg

Channa Dal                     -  1/2 cup (Kadalai Parupu)

Big Onion                         - 1

Dry Red Chilli                   - 2

Fennel Seeds                  - 1 tsp (Perunjeeragam /Sombu)

Porikadalai Maavu          - 4 tbsp (Fried Gram Powder)

Rice Flour                         - 1 tbsp (Arisi Maavu)

Garam Masala Powder   - 1/2 tsp

Salt                                     - As required

Curry Leaves                     - few

Oil                                        - For frying

Procedure:

• Wash and Soak Channa Dal for about 1 hour.
• Grate Beetroots. Heat a tbsp of oil in a pan.  Add grated beetroot to it. Saute for some time, till the raw flavor goes off. Switch it off after that and let it cool. 
• Grind Channa Dal along with Red Chilli and Fennel seeds for a while.  And then add sauteed beetroot and enough salt to the channa Dal  Grind Coarsely.
• Finely chop Big onion and curry leaves and add to the Kozha Urundai batter.
• Add porikadalai maavu, and rice flour to the batter. Add porikadalai maavu in small instances. Add enough maavu, just to absorb water in the batter. You can also add more maavu accordingly.
• Add also Garam Masala Powder to it.
• Heat oil in a frying pan. Take a little batter, shape it with your hands and fry in oil when its hot.
• Take out from oil, after its cooked on both the sides.
• Drain excess oil and serve it.
• Your healthy and tasty Beetroot Kozha urundai is ready.

Kadalai Parupu - Pudalangai Poriyal (Snake Gourd- Channa Dal Poriyal)

We used to have Engagement function on the night before marriage in our native. Traditionally our engagement feast includes Sambar, Rasam , Milk, Kadalai Parupu - Pudalangai Poriyal and Potato Chips.  Though people now a days are opting for Tiffin varieties, this traditional feast always stay fresh in my mind. Hot rice with sambar, this poriyal and chips makes a perfect combo.. 

 Today's recipe is such exciting Kadalai Parupu - Pudalangai Poriyal. The recipe follows..

Recipe For :2

Preparation Time : 20 minutes

Ingredients:

Pudalangai                  - 1  (Snake Gourd)

Kadalai Parupu           - 1/4 cup  (Channa Dal)

Grated Coconut          - 2 tbsp

Mustard Seeds            - 1/2 tsp

Urad Dal                      - 1/2 tsp

Small Onions               - 2

Green Chilli                  - 2

Curry Leaves                - few

Salt                                - As required

Oil                                  - 2 tsp

Procedure:

• Chop Snake Gourd into little thick pieces. Chop Small onions finely. Slit Green chili.
• Wash and Cook Well Channa Dal. I used to pressure cook Channa dal in high flame for 5 continuous whistles.
• Add Snake Gourd to cooked channa dal and cook for another whistle.
• Heat oil in  a pan. Add Mustard Seeds and Urad dal.
• When they splutter, add chopped Onions, green chilli and curry leaves.
• After the onions turn translucent, add it to cooked dal and snake gourd.
• Add enough salt, grated coconut and mix everything well. You can skip adding grated coconut also.
• Your Kadalai Parupu - Pudalangai poriyal is ready to enjoy.
• Serve it with Kuzhambu of your choice.

Spicy Senai Kizhangu Roast (Spicy Elephant Foot Yam Roast)

Today's recipe is spicy, tasty and healthy senai kizhangu roast which goes well with Curd rice.  One of the best recipes with Senai Kizhangu. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Senai Kizhangu           - 200 gm (Elephant Foot Yam)
Salt                              - As Required
Turmeric Powder        - 1/4 tsp
Chili Powder               - 2 tsp
Garam Masala Powder- 1/2 tsp
Tamarind                     - 1 tsp
Mustard Seeds             - 1/2 tsp
Cumin Seeds                - 1/2 tsp
Curry Leaves                - few
Oil                                 - 2 tbsp

To Grind :

Big Onion    - 1

To Dry Roast and Grind:

Grated Coconut   - 1/4 cup
Poppy Seeds        - 1/4 tsp

Procedure:

• Chop Senai Kizahngu (Elephant Foot Yam) into bigger size pieces. Extract juice from tamarind. 
• Add chopped senai kizhangu to a sauce pan. Add enough water just to immerse it. Add also enough salt ,turmeric powder and tamarind extract.  Cook it until kizhangu is cooked well. You must be able to smash it with your hands.
• Grind Big onion to a smooth paste. Dry roast grated coconut and poppy seeds. After it cools down grind it adding very little water.
• Heat oil in a pan. Add mustard seeds, cumin seeds and curry leaves to it.
• When they  splutter, add onion paste. Add also coconut-poppy seeds paste, salt, turmeric powder and chili powder.
• Saute till raw flavor goes off, and after that add cooked kizhangu along with its water.
• Saute in low flame for ten more minutes until they turn crispier. Cover the pan with a lid and cook.
• After kizhngu turned crispier switch off the flame and add Garam Masala Powder.
• Enjoy your tasty spicy Senai Kizhangu roast!!!

Tandoori Cauliflower

Who will say no to tastier and crispier cauliflower?? This recipe is healthier too since its grilled. 

If you want to try this recipe without oven, place marinated cauliflower florets in a non stick pan , drizzle little oil and cook it in medium flame. After its cooked on one side, slowly turn it to the other side and cook it. You can have this tandoori cauliflower even as appetizer. It also tastes good with Parupu Sadham and Sambar Sadham.

Recipe For : 1

Preparation Time : 30 minutes + Marination time

Ingredients:

Cauliflower florets                      - 1 cup
Curd                                             -  3 tbsp
Ginger Garlic Paste                   - 2 tsp
Chili Powder                                - 2 tsp
Cumin Powder                             - 1 tsp
Coriander Powder                       - 2 tsp
Turmeric Powder                         - a pinch
Garam Masala Powder               - 1 tsp
Pepper Powder                            - 1/2 tsp
Chat Masala                                  - 1 tsp
kasthuri Methi                                - 1 tbsp
Oil                                                    - 1 tbsp
lemon juice                                     - 1 tsp
Salt                                                  - As required

Procedure:

1. Make sure cauliflower florets are cut into medium size pieces. Place cauliflower florets in boiling water for 10 minutes. After ten minutes drain excess water and take cauliflower in a bowl. Add all the ingredients and keep the cauliflower marinated at-least for an hour.
2. Preheat the oven to 220 degree Celsius.
3.  Grill marinated cauliflower in preheated oven for 30 minutes. 
4. Keep on checking in- between. 
5. Serve it with Curd mixed with Green Chutney after cauliflower is cooked and turned crispier. Enjoy your Tandoori cauliflower!!

Sena Kizhangu Poondu Varuval (Elephant Yam Garlic shallow fry)

Senai kizhangu- Poondu varuval is the special recipe which has the richness of sena kizhangu and flavor of garlic perfectly combined . The recipe needs just a handful of ingredients and very little oil.. Tasty varuval prepared in an easier and healthier way.. 

The recipe follows..

Recipe For : 2

Preparation Time : 45 minutes

Ingredients:

Elephant Yam              - 1/4 kg (Sena Kizhangu)
Salt                                - As required
Tumeric Powder          - 1/4 tsp

Sambar Powder              - 2 tsp
Tamarind                      - 1 tsp
Mustard Seeds            - 1/2 tsp 

Urad Dal                        - 1/2 tsp  

Big Onion                      - 1

Garlic Pods                    - 6 to 8   
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Wash and chop senai kizhangu into bigger pieces as shown in the picture. Extract tamarind juice from tamarind. Adding tamarind juice prevents the itching which is caused by senai kizhangu. Chop Big onion and Garlic pods finely.
• Add chopped senai kizhangu to a sauce pan. Add enough water just to immerse it. Add also enough salt ,turmeric powder and tamarind extract.  Cook until kizhangu is cooked well. You must be able to smash it with your hands. Switch it off then.
• Heat oil in a pan. Add mustard seeds and Urad dal to it. When they splutter add chopped onions, garlic and  curry leaves to it. After the onions turn translucent add cooked kizhangu along with its water. 
• Add also salt and Sambar powder. Mix everything well. 
• Saute in low flame for ten more minutes until they turn crispier. Cover the pan with a lid and cook.
• After kizhangu has turned crispier switch off the flame and serve it..
• Enjoy your tasty Senai Kizhangu  poondu varuval!!!

Pachai Sundakkai Poriyal (Raw Turkey Berry Poriyal)

Pachai Sundakkai is a small vegetable with lots of health benefits. One of the most important benefits is that it has Anti-Anemic property. It also increases Red blood count.

 It is one such vegetable which is good for people of all the ages. Try to include Pachai Sundakkai in your diet at-least twice in a month. I have already posted Pachai Sundakkai Kuzhambu recipe.

Today's recipe is a tasty poriyal with pachai sundakkai. Its tastes so good with Parupu sadham and Sambar Sadham. Over to the recipe..

Recipe For : 2

preparation Time : 20 minutes

Ingredients:

Pachai Sundakkai           - 250 gm
Big Onion                       - 1 (small)
Mustard Seeds                - 1/2 tsp
Urad Dal                         - 1/2 tsp
Fennel Seeds                   - 1/4 tsp (Sombu)
Salt                                  - As required
Turmeric Powder            - 1/4 tsp
Curry Leaves                  - few
Oil                                   - 1 tbsp

To Grind:

Fennel Seeds         - 1/4 tsp (Sombu)
Cumin Seeds         - 1/4 tsp (Seeragam)
Dry Red Chili        - 2
Chopped Coconut  - 1/4 cup

Procedure:

• Wash sundakkai, wrap them in a plastic bag, Tap it with a small stone so that sundakkai breaks. Wash it well in running water to remove the seeds.
• Grind everything under ' To Grind'. Chop Big onion finely.
• Heat oil in a cooker. Add mustard seeds, urad dal and fennel seeds to it.
• When they splutter, add chopped onion and curry leaves.
• Add washed sundakkai to it. Saute for 2 minutes and then add ground masala.
• Add salt, turmeric powder and enough water to cooker.
• Cook for 3 whistles. After the pressure subsides open the cooker and see if there is water still left in the poriyal. If there is water left out, simmer the flame and cook it until poriyal thickens. 
• Enjoy your healthy and tasty poriyal.

Vazhakkai Varuval (Raw Plantain Shallow Fry)

Finding Vazhakkai  a very boring vegetable??? Its the same situation in our home. I have to prepare some other vegetable, when ever i prepare Vazhakkai Puttu or Vazhakkai Poriyal for my husband.  But if it is this vazhakkai varuval he will be  in cloud-nine and he will enjoy his lunch much..

I have steamed vazhakkai and then sauteed together with spices in very less oil. The exciting recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Vazhakkai                    - 2 (Raw Plantain)
Ginger- Garlic Paste    - 2 tsp
Salt                               - As required
Turmeric Powder         - a pinch
Chili Powder                - 1/2 tsp
Cumin Powder             - 1/2 tsp (Seeraga Thool)
Coriander Powder        - 1/2 tsp (Malli Thool)
Garam Masala Powder - 1/2 tsp
Oil                                 - 2 tbsp

Procedure:

• Steam Vazhakkai for about 10 minutes. See to that it don't get smashy. You should be able to cut it with knife. . After steaming, cut it into thick round  slices.
• Heat oil in a pan. When its hot, add cut vazhakkai.  Add Ginger-Garlic paste. 
• After the raw  flavor of Giner- Garlic paste goes off add salt, chili powder, Turmeric powder, cumin powder and coriander powder . 
• Mix everything well. Close with a lid and cook in low flame till it gets crispier
• Switch off the flame and add Garam Masala Powder. Enjoy your Vazhakkai Varuval!!

Vazhai Poo Parupu Usili

We very well know the health benefits of  Vazhai Poo (Banana Flower).  Today's recipe is Vazhai poo parupu usili, which goes well with Puli kuzhambu / Kara Kuzambu. Though the dish preparation requires some time, its worth doing it. Toor Dal and Channa Dal are soaked together and they are ground together to a batter. Later which is steamed and added to cooked Vazhai poo.  A tasty dish which is very healthy too. You can check my other posts on vazhai poo here. Vazhai Poo Kuzhambu , Vazhai Poo Kola Urundai.

Interesting Vazhai Poo parupu usili recipe follows..

Recipe For : 2

Preparation Time : 20 minutes + soaking time & grinding time

Ingredients:

Vazhai Poo                - 2 handsful (Banana Flower)
Toor dal                     - a handful (Thuvaram Parupu)
Channa Dal                - a handful (Kadalai Parupu)
Red Chili                   - 2
Salt                            - As required
Turmeric Powder      - a pinch
Mustard Seeds          - 1/4 tsp
Asafoetida                - a pinch
Curry Leaves           - few
Oil                            - 1 tbsp

Procedure:

• Wash and Chop Vazhai poo. Don't' chop it finely. Wash and Soak Toor Dal and Channa Dal for 2 hours. After that grind them together into a smooth batter along with salt and red chili.
• Take a sauce pan. Add chopped Vazhai poo ,enough salt and turmeric powder to it. Add very little water just to immerse vazhai poo and cook it until its soft.
• Now steam dal batter in an Idli plate for 10 minutes. After steaming it crumble it with your hands or using a Blender.
• Heat oil in a pan. Add mustard seeds to it. When they splutter, add hing and curry leaves to it.
• Add crumbled dal to the pan. Add also cooked Vazhaipoo.
• Mix everything well and switch off the flame in another 2 minutes.
• Enjoy your vazhai poo parupu usili with Kulambu of your choice.