Array of Poriyal - Recipe Marathon - Day 22

These are day to day side dishes at my place , I wanted to compile them into a single post. They are very easy to make and require very little time and skill. And yes not to forget they are delicious and very nutritious too. Ok here we go ..

Lady's Finger Poriyal


Lady s Finger - 1/2 kg
Onion - 1 cut into slices
Green chillies - 3 slit into half
Salt to taste
For tempering oil and mustard seeds
Cut the lady s finger into small pieces and microwave it for ten minutes along with the onions and green chillies. After ten minutes , heat little oil in a frying pan and when the oil is hot add the mustard seeds followed by the curry leaves. Add the cooked lady's finger after the mustard seeds have sputtered well. Add salt and keep stirring, till the veggie is done. The crunchiness of the lady's finger should have been gone when its done. You can serve this with hot rasam or sambhar. For me this is a perfect blend with Curd rice.

Vazhai thandu Poriyal

This poriyal is made from the stem part of the banana tree. This is very useful for health. It is told that it cures kidney stone problem. I make it atleast once in 15 days. You can also make juice out of this and drink it. It cures stomach ailments.
Vazha thandu - 1 small piece cut into small pieces
Onion -1 cut into small pieces
For tempering oil. mustard seeds and red chillies
Coconut - 1/2 cup scrapped
Cut the vazha thandu into small pieces and peserve it in dahi water. In a bowl of water add a spoon of dahi, this water will prevent the vazhai thandu from becoming black. Cook the vazha thandu in pressure cooker with little water. When it is done, let it cool and drain off the water. In a frying pan add a little oil and when its hot add the mustard seeds, red chillies and curry leaves. When the mustard sputters add in the cooked veggie along with some turmeric powder and salt.Stir fry the veggie for some time and when it is done,remove from fire and let it cool. Add the scrapped coconut before you serve and stir well. This goes well with Sambhar or Vatha kulambhu.

Tri color poriyal

Wondering what this poriyal is all about. It a combination of Cabbage, Beans and Carrot, hence the name tricolor. Isnt it apt, and guess who told me this name , yes .. its my dear mom. She used to tell me this when I was young.. and now when I have started to cook, I adopted the same. Here is how I made it.
Shreded Cabbage - 1 cup
Beans - 1 cup
Carrot - 1 cup
Green chillies - 2 or 3 slit into two
Coconut - 2 spoons scrapped
For tempering mustard seeds, curry leaves and oil
Cook the veggies all together in a pressure cooker, This is to preserve the nutrients. Once cooked drain them and let it cool. The water that you have drained is an excellent stock for soups, so I preserve it. In a frying pan, add a little oil and when its hot add mustard seeds followed by Curry leaves. When mustard has finished sputtering add the boiled veggies along with salt and stir well. When the poriyal is done add the scrapped coconut and mix well before you serve. This goes well with Rasam and curd rice. And its an instant hit with children, because of its color. Try it and you will see it yourself.

Beetroot Poriyal

This is a perfect dish with creamy white curd rice, this poriyal is tasted by your eyes before your tongue tastes it. I mean the color appeals a lot to the eyes. This is again very good for health, especially gives you a lot of vitamins. Here goes a list of what goes into it.
Beetroot - 2 cups
Green chillies - 3 , slit into two
For tempering mustard seed, Curry leaves, oil
Salt to taste
Cut the beetroot into small pieces and boil them in a pan with little water. When they are done let them cool. In a frying pan heat a little oil and add the tempering agents along with green chillies and when the seeds sputter add the cooked beetroot along with salt and stir well. When done add scrapped coconut and serve hot along with sambhar or curd rice.

Vazhakai Varuval

I dont make this often, but yes when my family wants something crispy and fatty to eat. I make it along with Rasam or can have it with plain curd rice. Here is how its made
Vazha Kai - 1 cut into thin slices.
Red chillie powder - 2 spoons
Salt - to taste
Oil for frying the Vazhakai.
Cut the vazhakai into thin slices and put them in water( to prevent them from blackening ). Then marinate the cut slices with redchillie powder and salt. After 30 mins heat oil in the frying pan and add the marinated vazhakai in it. Do not deep fry them , but fry a little to an extent that they are just crisp. Remove them on an absorbent paper and serve hot with sambhar or curd rice

Lets peep into my fellow runner's kitchen.
DK from Culinary Bazaar,Siri from Siri-Corner,Srivalli from Cooking4allseasons, Ranji from Rb cuisines,PJ from Seduce your taste buds,Curry Leaf from Tasty Curry Leaf,Medha from Medha Blogspot,Priya from Priya's Easy and Tasty Recipes,Bhawna from Bhawna Loves Cooking,Raaji from Raajis - Kitchen,Ruchii from Ruchii,Anu from Arundati-Foodblog,Kamala from Harish Nandu,Roopa from RV Kitchen Treats,Divya Kudua from Divya's Cook Book,Rekha from Plantain Leaf,Divya M from Divyaz Easy Receipe, Lakshmi from The Yum Blog,Raaga from Chef At Work,Lakshmi Venkatesh from Delights of Cooking,Sripriya from Srikar's Kitchen,Viji from Viji's Veg Corner,Pavani from Food Damaka

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