Vendakkai - Poondu Milagu Varuval (Ladies Finger and Garlic Pepper fry)

Its evident from Novels which i have read such as 'Udayar' and 'Ponniyin Selvan' that they have used only Black pepper to give spiciness to food in ancient India.  And there is something wonderful about Black pepper. The food which we prepare only using pepper stands unique in its taste and its very much healthy too..

Here is the Milagu varuval using Vendakkai. To enhance the flavor i have used also Garlic. The recipe follows!!

Recipe For : 2

Preparation Time : 30 minutes

Ingredients: (Recipe For 2)

Vendakkai              - 1/4 kg   (Ladies Finger)

Big Onion              - 1 (small)

Garlic Pods            - 5

Mustard Seeds      - 1/2 tsp

Urad Dal               - 1/2 tsp

Salt                        - As required

Turmeric Powder  - 1/4 tsp

Pepper Powder    - 1/2 tsp

Yogurt                  - 2 tbsp (Curd)

Oil                         - As required

Curry Leaves        - few

Procedure:

• Chop Ladies Finger, Big Onion and Garlic finely. 
• Heat oil in a pan. Add mustard seeds and urad dal.
• When they splutter, add curry leaves and chopped onions and Garlic.
• After they translucent add chopped Ladies finger.
• Cover it with a lid and cook in  a medium flame.
• When Ladies Finger is half done, add salt , turmeric powder, Pepper powder and also Yogurt. Yogurt is added to avoid ladies finger from  getting sticky.
• Keep on sauteing in between. See to that ladies finger didn't get burnt.
• Saute till ladies finger is cooked and it turns crispy.
• Serve it with rice and Kuzhambu of your choice.

Kovakkai Milagu Varuval (Tindora Pepper Fry)

Here is another tasty version of Healthy Kovakkai. Kovakkai Milagu varuval. I adapted this recipe from Chef Damu.. I am sure those who hate Kovakkai will also love this poriyal for sure..
Here is the recipe..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Kovakkai                      - 250 gm (Tindora)

Small Onion                 - 3

Ginger-Garlic paste      - 2 tsp

Green Chili                   - 1

Mustard Seeds              - 1/2 tsp (Kadugu)

Fennel Seeds                 - 1/2 tsp (Sombu)

Dry Red Chili               - 1

Salt                               - As required

Turmeric Powder         - a pinch

Pepper Powder             - 2 tsp

Fried Gram  flour         - a handful (Porikadalai Maavu)

Curry Leaves                - few

Oil                                 - 2 tbsp

Procedure:

• Wash and chop Kovakkai. You can chop into the shape you desire. I always cut them round. Chop small onions finely. Slit green chili.
• Heat oil in a pan. Add Mustard seeds, Fennel seeds and dry red chili. When they splutter add chopped onions, Green chili and curry leaves.
• When the onions turn translucent, add Ginger- Garlic paste. Saute till raw flavor goes off.
• After that add chopped Kovakkai and cover with a lid .
• When the kovakkai is half cooked, add salt, turmeric powder and pepper powder.
• Saute in between. You can also spray some water in between. This will help the vegetable to cook fast.
• When its cooked fully add Fried gram flour and give the varuval a full stir. Switch off the flame.. Your Tindora pepper fry is ready!!!

Dry Aloo - Matar Curry (Urulai Pattani Poriyal)

Want a perfect side dish for Vegetable Pulao?? I bet this curry would be the best. The spiciness of the curry makes it the perfect match for Less spicy Pulao..  Give this curry a try next time when you are preparing Pulao...

Here is the recipe..

Recipe For : 1

Preparation Time : 20 minutes

Ingredients:

Potato                             - 1 (medium size)

Fresh Peas                      - a handful

Big Onion                      - 1 (small size)

Chopped Ginger            - 2 tsp

Cumin Seeds                 - 1/4 tsp

Salt                                - As required

Turmeric Powder          - 1/4 tsp

Chili Powder                 - 1/2 tsp

Coriander Powder         - 1/2 tsp

Garam Masala Powder  - 1/4 tsp

Oil                                  - 1 tbsp

Coriander Leaves           - for garnishing

Procedure:

• Boil Peas. Steam Potato. I don't prefer boiling potato in water since all its nutrients will be lost in the water. Steaming potato in  a Idli pot, helps to retain its nutrients. After steaming the potato, cut it into medium cube size pieces.
• Finely chop Big onion, Ginger and Coriander leaves.
• Heat oil in a pan. Add cumin seeds to it. When they crackle, add chopped onion and  Ginger to it. 
• After the onions are translucent, add boiled potato cut into cubes and peas to it.
• Add salt and all powders except Garam Masala Powder to the pan and toss the vegetables well for perfect blending of spices.
• Switch off the flame after the spices get mixed up well with vegetables.
• Add Garm Masala Powder at-last. Adding Garam Masala at-last after switching off the flame, helps the dish to retain Garam Masala flavor for a long time.
• Enjoy your Aloo-Matar curry...

Meal Maker Poriyal

Want to prepare a spicy poriyal?? But no vegetables left out at home??? This Meal Maker poriyalcomes in handy in such times.  It goes well with Variety rice and Parupu Sadham..

Here is the recipe..

Recipe For : 1

Preparation Time: 30 minutes

Ingredients:

Meal Maker                     - 1/4 cup (Soya Chunks)

Mustard Seeds                 - 1/4 tsp

Urad Dal                          - 1/4 tsp

Salt                                   - As required

Turmeric Powder             - a pinch

Chili Powder                    -   1/2 tsp

Cumin Powder                 - 1/2 tsp

Garam Masala Powder    - 1/4 tsp

Curry :Leaves                  - few

Oil                                    - 1 tbsp

Procedure:

• Soak Soya chunks, in hot water for 10 minutes. After that squeeze out excess water. This is done to soften the chunks. If the soya chunks are bigger chop into two. If its small, use as such.
• Heat oil in a pan. Add mustard seeds and urad dal.
• When they splutter, add soya chunks and curry leaves. Add salt, Turmeric powder, Chili Powder and cumin powder.
• Cover the pan with a lid and cook well.
• Saute in between to prevent the soya chunks from getting burnt. 
• You will need at-least 20 minutes to get soya chunks to cook completely. Instead you can cook soya chunks in cooker for a whistle, After that you can start preparing the poriyal as above. And Don't waste the water in which you are cooking soya chunks. Just add to some other gravy which you prepare in order to get the nutrients in it.
• When the soya chunks are completely cooked and roasted, Switch off the flame and add Garam Masala powder.
• Enjoy with Variety Rice of your choice.

Spicy Murungaikai Poriyal

Spicy Murungaikai Poriyal (Spicy Drumstick Curry)

Here is the alternative recipe for regular Murungaikai Poriyal. The masala, which we are adding, gives rich taste to the Drumstick. The recipe follows..

Ingredients:

Drumstick                     - 2 (Murungakai)

Cinnamon Stick            -1/2 (Pattai)

Fennel Seeds                 - 1/4 tsp (Sombu)

Cumin Seeds                 - 1/4 tsp (Seeragam)

Red Chili                       - 1

Salt                                - As required

Sambar Powder             - 1 tsp

Curry Leaves                 - few

Oil                                  - 1 tbsp

To Grind:

Chopped Ginger          - 1 tsp

Chopped Garlic           - 1 tsp

Fennel Seeds               - 1/4 tsp (Sombu)

Cumin Seeds               - 1/4 tsp (Seeragam)

Poppy Seeds                - 1/4 tsp (Khasa Khasa)

Cinnamon Stick           - 1/2 (Pattai)

Chopped Coconut        - 1 tbsp

Fried Gram                   - 1 tbsp (Porikadalai)

Procedure:

• Wash and Chop Drumstick into bigger pieces.
• Grind everything under 'To Grind'.
• Heat oil in a pan. Add cinnamon stick, Cumin seeds, Fennel seeds and Red chili.
• When they splutter add chopped Drumstick.
• Saute for a while and add masala.
• Add also salt and turmeric powder.
• Cover with a lid and cook the curry.
• Keep on stirring in between.
• Serve the curry when drumstick is cooked completely.

Pachai Pattani Poriyal (Green Peas Poriyal)

Pachai Pattani Poriyal   (Green Peas Poriyal)

Here is the tasty, nutritious peas poriyal which is prepared with coconut. Here is the recipe..

Ingredients: (Recipe For 2)

 Green Peas                   - 1 cup (Pachai Pattani Poriyal)

 Big Onion                       - 1

Mustard Seeds                - 1 tsp

Urad Dal                          - 1 tsp

Fennel Seeds                  -  1/2 tsp

Salt                                  - As required

Turmeric Powder             - 1/2 tsp

Garam Masala Powder   - 1/2 tsp

Oil                                    - As required

Curry Leaves                  - Few

To Grind:

Chopped Coconut    - 1/4 cup

Red Chilli                 - 2

Fennel Seeds            - 1/2 tsp

Procedure:

1. Boil Green peas. Chop Big Onion. Grind everything under 'To Grind'. 
2. Heat oil in  a pan. Add mustard seeds , urad dal and Fennel Seeds.
3. Once urad dal turns golden brown add chopped onions and curry leaves.
4. After onions become translucent add cooked peas.
5. Add Ground Masala, salt and all the powders except Garam Masala Powder
6. Add enough water and cook till the poriyal gets thickened... Switch off the flame and add Garam Masala powder. Adjust the spice according to your taste.
7. Garnish with Coriander leaves and serve...

Quick Tips:

1. Can add Whole Garam Masala if you wish. It will give nice aroma..

Vendakkai Poriyal (Ladies Finger Poriyal)

Vendakkai Poriyal (Ladies Finger Poriyal)

Following is the healthy Ladies Finger poriyal.. Ladies Finger, as such is a miracle vegetable which is best recommended for everyone from kids to Adults..

Recipe Follows..

Ingredients: (Recipe For 2)

Vendakkai              - 1/4 kg   (Ladies Finger)

Mustard Seeds      - 1 tsp

Urad Dal               - 1 tsp

Salt                        - As required

Turmeric Powder  - 1/4 tsp

Chilli Powder        - 1/2 tsp

Yogurt                  - 2 tbsp (Curd)

Oil                         - As required

Curry Leaves        - few

Procedure:

• Chop Ladies Finger finely. 
• Heat oil in a pan. Add mustard seeds and urad dal.
• When they splutter, add curry leaves and chopped Ladies Finger.
• Cover it with a lid and cook in  a medium flame.
• When Ladies Finger is half done, add salt , turmeric powder, chilli powder and also Yogurt. Yogurt is added to avoid ladies finger from  getting sticky.
• Keep on sauteing in between. See to that ladies finger didn't get burnt.
• Saute till ladies finger is cooked and crispy.
• Serve it with rice and Kuzhambu of your choice.

Kothavarangai Poriyal (Cluster Beans Fry)

Kothavarangai Poriyal (Cluster Benas Fry)

Kothavarangai is very useful in diabetes and weight loss managment. It actually helps in slowing down the digestion of a meal. So we will eat obviously little for next meal, hence helps to lose weight.

Coming recipe is a tasty poriyal using kothavarangai (Cluster Beans).

Ingredients:

Kothavarangai        - 1/4 kg (cluster beans)

Mustard Seeds        - 1 tsp

Urad Dal                 - 1 tsp

Small Onion            - 2

Chopped Coconut   - 1/4 cup

Dry Red Chilli        - 1

Cumin Seeds           - 1 tsp

Salt                          - As required

Turmeric Powder    - 1/4 tsp

Curry Leaves           - few

Oil                           - As required

Procedure:

• Chop kothavarangai and small onions.
• Grind coconut, dry red chilli and cumin seeds into a smooth paste.
• Heat oil in  a cooker. add  mustard seeds and urad dal.
• when they splutter, add chopped onions and curry leaves.
• once onions are translucent, add kothavarangai and the ground masala.
• Add also salt and turmeric powder.
• Add very little water and cook for a whistle.
• After the pressure subsides, open  the cooker.. If there is water still left in the poriyal, cook in low flame till its dry.
• Enjoy your poriyal!!

Broccoli Poriyal

Broccoli Poriyal

We can simply call Broccoli as Nutrient Powerhouse. Broccoli is best when had it steamed. When its steamed, it helps the stomach to release Bile acids, which helps in lowering Cholesterol.  I once tried this Broccoli poriyal just similar to Cauliflower Poriyal. The result was so good.. From then started preparing this poriyal often.

Here goes the recipe..

Ingredients: (Recipe For 2)

Broccoli  Florets             - 2 cup

Small Onions                 - 2 or 3

Green Chilli                   - 1

Curry Leaves                 - few

Salt                                 - As required

Turmeric powder           - 1 tsp

Chilli Powder                 - 2 tsp

Cumin Powder               - 2 tsp

Mustard Seeds               - 1 tsp

Urad Dal                        - 1 tsp

Oil                                  - As required

Procedure:

• Wash the florets and place it in hot water for about 10 minutes.. This is done to remove small insects from it.
• Heat oil in cooker.. Add mustard seeds and Urad Dal.
• When mustard seeds splutter, add chopped onions, Slitted Green chilli and curry leaves.
• After a minute add florets and saute them well.. Add in salt, turmeric powder, Chilli Powder and cumin powder.
• Add little water and cook the florets for one whistle.
• After the pressure subsides, open the cooker and if there is water still in the curry ,cook in low flame till all the water evaporates.
• Serve it!! Your healthy and tasty Broccoli poriyal is ready in an instant!! Enjoy!!

Kovakkai Vathakal (Tindora Fry)

Kovakkai Vathakal (Tindora Fry)

Kovakkai (Tindora) is an  interesting vegetable. It helps in maintaining blood sugar level, helps in reducing cholesterol and helps with asthma too.. Its such a healthy vegetable.. Its one of the vegetables which is rich in vitamin C..

I had kovakkai for the first time at my college hostel.. At that time I didn't even know its name..   That curry used to be very yummy.. After finishing college, i  asked my mom to prepare this curry. She couldn't even find this vegetable at our native then..After some days my kavitha athai,  found this vegetable at market and she prepared the curry for me. After settling at chennai got the recipe from her and started eating happily!!!

here is the yummy and healthy kovakkai Vathakal,..

Ingredients: (Recipe For 2)

Kovakkai (Tindora)     - 1/4 kg

Mustard Seeds             - 1 tsp

Urad Dal                      - 1 tsp

Small Onions               - 3

Curry Leaves               -few

Salt                               - As required

Turmeric Powder         - 1 tsp

Chilli Powder               - 2 tsp

Cumin Powder              - 1 tsp

Coriander Powder         - 2 tsp

Garam Masala Powder  - 1 tsp

Oil                                  - As required

Procedure:

• Wash and chop kovakkai in the shape you wish.. You can also chop them lengthwise. I prefer to chop them round.chop small onions.
• In a cooker add chopped kovakkai ,salt and water. Cook for 1 whistle.
• Add oil to a pan. Add mustard seeds and urad dal. When it splutters, add chopped onions and curry leaves.
• After a minute, add chopped kovakkai. Add salt, turmeric powder,chilli powder,cumin powder and coriander powder.
• Saute them well in low flame till kovakkai gets crispy. Switch off the flame and add garam masala powder.
• Serve it .. Tastes good with sambar or puli kuzhambu..

Cauliflower Poriyal (Cauliflower Curry)

Cauliflower Poriyal (Cauliflower Curry)

There is no one, who will ever say no to lovely cauliflower.. Try this simple, yet super cauliflower poriyal.. It tastes so good with parupu sadham..

Ingredients: (Recipe For 2)

Cauliflower  Florets       - 2 cup

Small Onions                 - 2 or 3

Green Chilli                   - 1

Curry Leaves                 - few

Salt                                 - As required

Turmeric powder           - 1 tsp

Chilli Powder                 - 2 tsp

Cumin Powder               - 2 tsp

Mustard Seeds               - 1 tsp

Urad Dal                        - 1 tsp

Oil                                  - As required

Procedure:

• Wash the florets and place it in hot water for about 10 minutes.. This is done to remove small insects from it.
• Heat oil in cooker.. Add mustard seeds and Urad Dal.
• When mustard seeds splutter, add chopped onions, Slitted Green chilli and curry leaves.
• After a minute add florets and saute them well.. Add in salt, turmeric powder, Chilli Powder and cumin powder.
• Add little water and cook the florets for one whistle.
• After the pressure subsides, open the cooker and if there is water still in the curry ,cook in low flame till all the water evaporates.
• Serve it!! Your healthy and tasty cauliflower poriyal is ready in an instant!! Enjoy!!

Nellai Urulai Varuval (Spicy Potato Curry)

Nellai Urulai Varuval (Spicy Potato Curry)

This Nellai Uruali varuval is a spicy , very aromatic potato curry.. It goes well with variety rice, sambar sadham and parupu sadham..

Here is the recipe...

Ingredients:

Potato                            - 2

Mustard Seeds               - 1 tsp

Urad Dal                        - 1 tsp

Salt                                 - As required

Turmeric Powder            - 1/4 tsp

Chilli Powder                  - 2 tsp

Cumin Powder                - 1 tsp

Coriander Powder           - 2 tsp

Garam Masala Powder    - 1 tsp

Oil                                    - 2 tbsp

Procedure:

• Cut potato into little big pieces. I don't peel potato skin since its healthy.. 
• Heat oil in  a pan. Adding 2 tbsp of oil is just fine.. Cook potatoes with a covered lid so that potatoes cook in its own water.
• Add mustard seeds and urad dal. when mustard seeds splutter, add chopped potatoes.
• cover it with  a lid and cook in a low flame..
• Add salt and all the powders except garam masala powder, when the potatoes are half cooked.. 
• Cook it well for another 10 minutes. Switch off the flame and add garam masala powder.
• Enjoy your curry!!

Quick Tips:

• Cook in very low flame,so that potatoes are very crispy.. Don't forget to turn potatoes in between..

No Coconut Green Peas Poriyal ( Pachai Pattani Poriyal)

No Coconut Green Peas Poriyal ( Pachai Pattani Poriyal)

Green Peas are tiny power house of nutrients..It has Anti-Ageing property.. So eat more Green Peas to be young always.. I didn't use coconut for this poriyal.. Tastes good with Parupu Sadham and Sambhar Sadham..

Ingredients:

Boiled Green Peas          - 1 cup

Chopped Big Onion       - 1

Mustard Seeds               - 1 tsp

Urad Dal                        - 1 tsp

Salt                                 - As required

Turmeric Powder           - 1/2 tsp

Chilli Powder                 - 1 tsp

Cumin Powder               - 1 tsp

Garam Masala Powder   - 1/2 tsp

Oil                                  - As required

Curry Leaves                  - Few

Coriander Leaves            - Few

Procedure:

1. Heat oil in  a pan. Add mustard seeds and urad dal.
2. Once urad dal turns golden brown add chopped onions and curry leaves.
3. After onions become translucent add cooked peas.
4. Add all the powders except Garam Masala Powder
5. saute well for 5 minutes.. Switch off the flame and add Garam Masala powder.
6. Garnish with Coriander leaves and serve...

Quick Tips:

1. Can add Whole Garam Masala if you wish. It will give nice aroma..

Avarakai Poriyal

Avarakai Poriyal

Avarakkai  ( Broad Beans) is such a healthy vegetable that medicine for Parkinson disease is prepared from Avarakai.. Include it in your diet often for a healthy life style. It can be prepares easily. Just you have to take out that veins before cutting the vegetable.

Ingredients:

Avarakkai ( Broad Beans)     - 200 gm

Small Onions                         - 3-4

Salt                                         - As required

Turmeric Powder                   - 1/2 tsp

Chilli Powder                         - 1 tsp

Mustard Seeds                        - Few

Urad dal                                 - Few

Curry Leaves                         - Few

Oil                                          - As required

Procedure:

1. Heat oil in  a cooker.
2. Add Mustard Seeds, Urad dal and currry leaves.
3. Add chopped onions and chopped avarakai.
4. Add in all the powders.
5. Add enough water.. keep the cooker for 1 whistle. After opening if there s wate, keep it in low flame till the water evaporates.