Easy way of preparing Spicy Cauliflower Pickle

Ingredients

Cauliflower florets- 1 cup
Red Chili pwd - 3 ts
Lemon juice - 3 ts
Salt for taste
Sesame Oil - 3 ts

Tempering

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Crushed Garlic - 2 ts
Curry Leaves - 2 twig
Red Chili - 1 no
Fenugreek seeds - a pinch (optional)

Method

1. Wash and dry the Cauliflower, cut the cauliflower in a tiny pieces as shown in the pic. Cauliflower should be dried nicely, if not the pickle will be spoiled soon.

2. In a glass bowl add Red chili pwd, lemon juice,salt and cauliflower mix it nicely.

3. In a small pan, add the oil once heated add the tempering items given in the list. Then add them to the cauliflower and mix it nicely, check the seasoning and adjust it accordingly. Cover the lid and let the pickle sit for 2 days then stir it and store it in fridge and consume it within 10days.

Yummy Koorthan Kizhangu Poriyal

Hi guys I would like to post a most loving dish of my husband family that is none other than Koorthan Kizhangu poriyal. I am not sure of the exact english name, this is a root vegetable which basically originated from Kerela, my mother-in-law learnt this recipe from her mother-in-law, right now we are in coimbatore and enjoying our daily food by preparing all our family recipes. In Chennai/US i never seen this veggie seems its available ony in kerela n Coimbatore, my mother-in-law will never forget to remain me to get this veggie whenever i go to the market, seems now a days veggies are coming from two places,one is from pallakad(kerela) and other is from somewhere around coimbatore..Both tastes good whereas the pallakad koorthan kizhangu is from the red soil(semman) and somewhat to be easily cleaned whereas the one from kovai is bit hard to clean and it is from brown clay soil(kaliman)...

More amazing thing about this veggie is its aroma, aroma of the root and the soil.. Since the cleaning time of the veggie is bit longer this would be the only sidedish for that day and if its koorthan kizhangu then mochai kootu or mocahi kulambu would be the right gravy for the rice...This veggie is a kind of seasonal one I think, during the winter season we used to find this along with the fresh Mochai.Cleaning process would take a while, but the cooking is easier. Soon will post the images of the recipe

Ingredients
Koorthan Kizhangu - 1/2 kg
Garlic - 15 pods medium size
Cumin/Jeera Powder - 1/4 ts
Crushed Red Chilli powder - 1 ts
Cilantro/Coriander leaves - 2 strands
Salt for taste
Butter/Oil - 1 ts

Tempering
Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Asfoetida/Hing - 2 pinch
Curry Leaves - 2 twig


Cleaning Process
1. Since the kizhangu/veggie is covered with lot of soil we need to put the veggie in a cloth bag (we used the yellow bag)and with a low pressure just hit them on the floor so that soil will be loosened and the outer skin will peel off. Discard the soil and separate the veggie repeat the procedure again atleast for 3 to 4 times...

2. If you still find the skin on the veggie then soak the veggie in the water for 10 to 15 mins and peel the excess skin using a peeler or a knife..

3. Wash the kizhangu and cut them length wise and put in the water, since it turns into black color we got to put them in water...

Method
1. Chop the Garlic length wise, in a pressure cooker add the chopped kizhangu,garlic, Crushed Red chilli powder,Cumin powder and a drop of oil mix it nicely and add 2 cups of water to cook, close the lid and pressure cook it for 6 to 7 whistle in a medium flame, once the pressure is released then keep it aside.

2. Place a wok, add a ts of butter/oil once heated add the tempering items given in the list once the mustard splutters, add the cooked koorthan kizhangu and adjust the seasoning and saute it nicely for 5 mins and switch off the flame.

3. Garnish with some cilantro leaves..

This Koorthan Kizhangu goes very well with Rice and Mochai Kootu or with Rice and coconut chutney.

Quick n Easy Potato Fry/ Urulai kizhangu vathakal/Poriyal

Ingredients

Potato - 3 nos Medium size
Onion - 1/4 or Shallot - 2 nos or Pearl onion - 3 nos
Garlic - 2 pods
Cilantro/Coriander leaves - 2 strands
Salt for taste
Grated Coconut - 1ts (optional)
Butter/Oil - 1 ts

Tempering

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Curry Leaves - 2 twig
Red Chilli - 1 no


Method

1. Finely chop the onion,curry leaves,Garlic and coriander leaves. Wash the Potato and peel the skin,chop them into small square pieces more like a dice size, either you can pressure cook the potato for a whistle and keep it aside or you can even cook the potato in the pan directly.
.

2. Place a wok, add a ts of butter/oil once heated add the tempering items given in the list once the mustard splutters, add the garlic fry it for 5 sec then add the onion,some coriander leaves and fry for a min, if you haven't pressure cooked the potato you can add the raw ones now and add little water to cook.

3. Close the pan with a lid once the potatoes are cooked, adjust the seasoning and saute it nicely for 1 to 2 min till the potato gets slightly crispy and switch off the flame.

4. Garnish with some cilantro leaves and grated coconut, coconut is to enhance the flavor and a very little amount of coconut in our diet is good for our skin..

This potato fry goes well with any spicy rice varieties. Kids love this simple potato dish with curd or Rasam rice.

Lotus Root Poriyal/Lotus Root Saute

Ingredients

Store Bought Frozen Lotus Root - 2 cup nos
Onion - 1 no Medium size
Ginger Garlic paste - 1/2 ts
Turmeric pwd - 2 pinch
Cilantro/Coriander leaves - 2 strands
Salt for taste
Turmeric pwd a pinch Grated Coconut - 1ts (optional) Butter/Oil - 1 ts

Tempering

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Curry Leaves - 2 twig
Red Chilli - 2 no


Method

1. Finely chop the onion,curry leaves and coriander leaves. Wash the Lotus root and drain it.

2. In a thick bottomed sauce pan add 2 cups of water once it is hot add the lotus root along with it add a pinch of turmeric pwd and cover the sauce pan, let it cook for 10 mins then drain the water and keep the lotus root aside.

3. Meanwhile place a wok, add a ts of butter/oil once heated add the tempering items given in the list then add the ginger-garlic paste,onion,some coriander leaves and saute it for 2 to 3 min. Then add the boiled lotus root and adjust the seasoning. Cover the lid and cook for 2 mins then switch off the flame.

4. Garnish with some cilantro leaves and grated coconut


Lotus Root goes well with rice.Its so crunchy and it has essential vitamins and minerals.

Zucchini Kootu/ Zucchini Indian Style/Zucchini Gravy

Ingredients

Zucchini - 2 nos
Green Gram/Green Dhal - 8 ts
Pearl Onion - 12 nos or 1 small onion
Tomato - 1 small size
Garlic pod - 3 nos
Ginger - a pea size
Green Chili - 1 no
Turmeric Pwd - 1/4 ts
Salt for taste
Oil - 1ts
Butter - 1 ts (Optional)
Shredded Coconut - 1 ts (Optional)
Milk - 2 ts (Optional )
Coriander leaves/Cilantro - 3 strands


Tempering

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Curry Leaves - 2 strands


Method

1. Wash the Zucchini and finely chop it, also wash the Dhal and drain nicely. Finely chop the onion,garlic,Ginger, tomato and green chili.

2. In a pan add a bit of butter and cook the dhal with a cup of water and a pinch of turmeric and Asfoetida pwd. Once the Dhal is cooked keep it aside.

3. In a thick bottomed pan add the butter/Oil and when it is hot add the tempering items given in the list and when the mustard splutters add the chopped onion,garlic,ginger,green chili and fry it for 2mins.

4. Add the Zucchini and turmeric pwd and saute it for 5 to 6 mins in a medium heat, then add the cooked Dhal to it and mix it nicely.

5. Add the milk and adjust the seasoning.

6. Let it cook for 2mins then add the grated coconut and stir it.

7. Switch off the gas, garnish with Coriander leaves/Cilantro.

This kootu goes well with rice and chapati.

Cho-Cho Kootu / Pear Squash Gravy / Bangalore Kathirikai Kootu/Chayote Kootu

Ingredients

Cho-Cho/Pear Squash/Bangalore Kathirikai/Chayote - 2 nos
Green Gram/Green Dhal - 5 ts
Toor Dhal - 5 ts
Pearl Onion - 12 nos or 1 small onion
Tomato - 1 small size
Garlic pod - 3 nos
Ginger - a pea size
Green Chili - 1 no
Turmeric Pwd - 1/4 ts
Salt for taste
Oil - 1ts
Butter - 1 ts (Optional)
Shredded Coconut - 1 ts (Optional)
Milk - 2 ts (Optional )
Coriander leaves - 3 strands


Tempering

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Curry Leaves - 2 strands


Method

1. Wash the Cho-Cho and peel the skin, cut the veggie into halves and remove the seed, then chop into small square pieces, also wash both the Dhal and drain nicely. Finely chop the onion,garlic,Ginger, tomato and green chili.

2. In a pan add a bit of butter and cook both the dhal's with a cup of water and a pinch of turmeric and Asfoetida pwd. Once the Dhal is cooked keep it aside.

3. In a thick bottomed pan add the butter/Oil and when it is hot add the tempering items given in the list and when the mustard splutters add the chopped onion,garlic,ginger,green chili and fry it for 2mins.

4. Add the Cho-Cho and turmeric pwd and saute it for 5 to 6 mins in a medium heat, once the cho-cho is cooked add the the Dhal to it and mix it nicely.

5. Add the milk and adjust the seasoning.

6. Let it cook for 2mins then add the grated coconut and stir it.

7. Switch off the gas, garnish with Coriander leaves.

This kootu goes well with rice and chapati.

Spicy Mashed Potato Indian Style/ Spicy Potata Masala / Urulaikizhlangu masala

Ingredients

Potatoes - 3 nos
Milk - 1 ts
Onion - 1 no Medium size
Ginger Garlic paste - 1 ts
Tomato - 1 small no Green Chili - 2 no
Curry Leaves - 1 twig
Turmeric pwd - 2 pinch
Coriander leaves - 2 strands
Salt for taste
Butter/Oil - 1 ts

Tempering

Mustard seeds - 1/2 ts
Cumin Seeds - 1 ts
Asfoetida/Hing - 1/4 ts


Method

1. Boil the potatoes in a cooker for 3 whistle, then peel the skin, smash the potatoes and keep it aside.. Finely chop the onion,curry leaves,Tomato,coriander leaves and green chili.

2. In a high heat place a wok, add a ts of butter/oil then add the tempering items once the mustard splutters add the chopped curry leaves,ginger-garlic paste,green chili,onion and coriander leaves and saute it for 2 to 3 min.

3. Then add the tomatoes once it is cooked add the turmeric pwd and saute it for a min, then turn the heat to medium and add the smashed potatoes and mix it nicely with the spices let it cook for 10mins then add the milk and cook for another 2 mins then switch off the gas. Garnish with some more coriander leaves.

This Masala goes well with Rice, chapathi/Roti...

Paruppu Keerai Kootu

Ingredients

Paruppu Keerai/Greens - 2 bunch (Approximately 3 cups)
Green Gram/Green Dhal - 1/4 cup
Pearl Onion - 12 nos or 1 small onion
Tomato - 1 small size
Garlic pod - 3 nos
Ginger - a pea size Green Chili - 1 no Salt for taste
Oil - 1ts
Butter - 1 ts (Optional)
Shredded Coconut - 1 ts (Optional)
Milk - 2 ts (Optional )


Tempering

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch


Method

1. Wash the Dhal, greens separately and drain nicely. Finely chop the Greens,onion,garlic,Ginger and tomato,slit the green chili.

2. In the thick bottomed pan add the butter then add chopped onion,garlic,ginger,green chili,tomato along with the Greens stir it for 5 to 6mins in a medium heat, add a cup of water let the dhal cook in the water.

3. Once the dhal,greens,veggies are cooked add the milk and adjust the seasoning.

4. Let it cook for 2mins then add the grated coconut and stir it.

5. Switch off the gas, tempering is optional if you feel like doing then in a pan add 1 ts oil/Butter and add the tempering items in the list once done add to the Keerai kootu.

This kootu goes well with rice and chapati.

Banana Bud Fried Patty/ Vazhaipoo Vadai

Ingredients

Banana Bud - 1 no small flower
Channa Dhal - 1 cup
Thoor Dhal - 1/4 cup
Red Chilli - 4 no
Garlic - 2 pods
Coriander Seed - 1 ts
Ginger - 1/4 inch
Coriander leaves - 4 strands
Curry Leaves - 2 twig
Fennel Seeds - 1 ts
Clove - 1no
Grated Coconut - 1 ts (optional)
Salt for taste
Oil for deep frying

Soaking the banana Florets

Yogurt/Curd - 3 ts
Turmeric - a pinch
Salt - a pinch

Banana Florets Sauteing

Turmeric pwd - a pinch
Red Chilli pwd - 1/4 ts
Salt - a pinch
Oil - 1 ts




Method

1. Wash the Channa dhal,thoor Dhal and soak in 3 cups of water for 30mins.

2. Remove the banana florets carefully and take out the center core,finely chop it and soak in 1 cup of water with a pinch of salt,turmeric and 3 ts of yogurt for about 20mins, then drain the water and in a pan add a ts of oil and fry the chopped banana florets for 3mins in medium heat with a pinch of turmeric,salt and red chilli pwd and keep aside.

3. Finely chop the Garlic,Ginger,curry leaves,coriander leaves.

3. Drain the water from the channa/Thoor dhal and keep aside, in a mixer first grind the chopped garlic,ginger,red chilli,coriander seeds,clove and fennel seeds then add the dhal and coarsely grind it.

4. In a mixing bowl add the grounded dhal,fried banana florets,curry leaves,coriander leaves and grated coconut.

5. Add the salt and mix it nicely.

6. Make small balls out of the dhal mixture and press lightly by flatting the dhal balls between your palms.


7. In a wok place the oil for frying, once it is heated place one flattened patty in the oil and fry for 4 mins in medium heat by flipping on each side for a min. Check the seasoning if you feel like adding more salt then add it or if you need more spiciness add some chopped green chilies.

Banana Bud Saute/ Banana Bud Kootu/ Vazhaipoo Kootu

Ingredients

Banana Bud - 1 no small flower
Thoor Dhal - 3 ts (or) Green Gram/Green Dhal - 3 ts
Pearl Onion - 4 nos (optional)
Tomato - 1 no small size
Garlic pod - 2 nos
Salt for taste
Oil - 1ts
Red Chilli pwd - 1/4 ts
Turmeric pwd - a pinch
Shredded Coconut - 1 ts (Optional)

Soaking the banana Florets

Yogurt/Curd - 3 ts
Turmeric - a pinch
Salt - a pinch



Tempering (Optional)

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Red chilli - 1 nos
Curry Leaves - 1 twig


Method

1. Wash the Dhal and cook with little water, meanwhile finely chop the pearl Onion,garlic and tomato.

2. Remove the banana florets carefully and take out the center core,finely chop it and soak in 1 cup of water with pinch of salt,turmeric and 3 ts of yogurt for about 20mins, then drain the water and keep aside.

3. In a medium heat place a pan add a ts of oil and saute the pearl onion for a min and add the chopped banana florets add a pinch of salt,red chilli pwd and saute for 3 to 4 mins in medium heat.

4. Add the chopped garlic and tomato, close the lid and cook for 5 to 6 mins, no need to add water if it is very dry then sprinkle some. Once the tomato is cooked add the cooked dhal and adjust the seasoning.

5. Let it cook for 2mins and switch off the gas, tempering is optional if you feel like doing then in a pan add 1 ts oil/ghee and add the tempering items in the list once done add to the Banana Bud kootu.

This kootu goes well with rice.

Bicolor BellPepper in Yougurt - Kodai Milagai Pachadi

Ingredients

Red Bell Pepper - 1 no (of your choice you can even use the same colored bellpepper)
Green Bell Pepper - 1 no
Yogurt - 2 ts
Salt for taste
Oil - 1/4 ts


Method

1. Cut bellpepper into 1 inch cubes.

2. In a medium heat place a wok and add oil then add the cubed bell peppers and saute for 2 min, close the lid for 2mins, then add salt and yogurt,saute for 3mins in hight heat. Once the veggie is tender switch off the gas.

This Bellpepper Pachadi tastes awesome and goes well with all the rice.

Egg Poriyal / Egg Saute/ Muttai Poriyal

Ingredients

Egg - 3 nos
Milk - 1 ts
Onion - 1 no Medium size
Ginger Garlic paste - 1/2 ts
Green Chilli - 1 no
Curry Leaves - 1 twig
Turmeric pwd - 2 pinch
Red Chilli pwd - 2 pinch
Pepper pwd - 1/2 ts
Coriander leaves - 2 strands
Salt for taste
Butter/Oil - 1 ts

Method

1. Finely chop the onion,curry leaves,coriander leaves and green chili. In a bowl beat the eggs with ts of milk till it is fluffy.

2. In a high heat place a wok, add a ts of butter/oil once heated add chopped curry leaves,ginger-garlic paste,green chili,onion,coriander leaves and saute it for 2 to 3 min.

3. Then add the turmeric, chili,pepper pwd and saute it for a min, then turn the heat to medium and pour the egg mixture leave it for a min then with the spatula stir the eggs so that it forms a small lumps. fry till the eggs are done and garnish with some more coriander leaves.


Egg Poriyal goes well with rasam rice,tomato rice.

Carrot BeetRoot SnowPeas Saute / Carrot Beet SnowPeas Poriyal/ Carrot Beetroot patani poriyal

Ingredients

Carrot - 200 gms
Beet Root - 1 no small size
Green Peas - 50 gms or Frozen Green Peas - 50gms
Pearl Onion - 8 nos or 1/2 small onion
Garlic pod - 1 no (optional)
Salt for taste
Oil - 1ts
Shredded Coconut - 1 ts (Optional)
Coriander Leaves for garnish

Tempering

Mustard - 1/2 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Red chilli - 3 nos
Curry Leaves - 1 twig

Method

1. Wash the Beetroot and carrot,peel the beetroot and finely chop, shred the carrots and finely chop the onion,garlic into small pieces.

2. In the pan add oil and add the tempering items given above.

4. Add onion,garlic and fry till it turns to light golden brown, now add the chopped beetroot and saute for 5mins and cover with a lid till the veggie is cooked halfway.

5. Add the Green peas and shredded carrot adjust the seasoning, wait till the veggie is almost cooked and switch off the gas

6. Add the grated coconut and garnish with coriander leaves.

Simple Potato Fry

Ingredients

Organic Potato - 4 nos small size
Garlic pod - 1 pod
Ammachi's Sambar pwd - 1 ts
Coriander pwd - 1/4 ts
Oil - 2 ts
Salt for taste

Method

1. Thinly slice the potato and garlic in rounds.

2. In a medium heat place a nonstick pan add 2ts of oil and add sliced garlic once it turns to light golden color add the potato and sprinkle the sambar pwd,coriander pwd and salt then stir it and close the lid let it cook for 5 to 8 mins.

3. When the potatoes are soften open the lid and turn the heat to low, wait till the potatoes get roasted, flip on each side so that the potatoes roast evenly.

This potato fry goes well with Dhal rice

Cauliflower Deep Fry

Ingredients

Cauliflower - 1 small
Corn flour - 4 ts
Rice flour - 4 ts
Kashmir Red chilli pwd - 2 ts
Ginger Garlic paste - 2 ts
Cumin pwd - 1/2 ts
Vinegar - 3 ts
Salt for taste
Oil for deep frying

Garnish

Baby carrots - 10 nos or Big carrot - 1 sliced in rounds
Firm Tomato - 1 no sliced in rounds
Lemon Juice - 1 ts


Method

1. Take the florets from the cauliflower and place it in a bowl with some warm water added with a pinch of turmeric and salt. Drain it and keep aside.

2. In a mixing bowl add all the above ingredients except the oil and mix it.

3. Add the florets to it and mix it nicely so that the mixture is well coated on the florets. Let the marination sit for 20mins.

4. In a wok heat the oil and place the florets carefully and fry till it is crispy in a medium heat.

5. Place the fry in a paper towel.

6. While serving sprinkle some lemon juice on the cauliflower along with the sliced carrot and tomatoes.

Organic Baby Spinach Patty /Palak Keerai Vadai

Ingredients

Organic Baby Spinach - 1 cup packed
Channa Dhal - 1 cup
Big Onion - 1 no
Green Chilli - 4 no
Garlic - 2 pods
Coriander leaves - 4 strands
Curry Leaves - 2 twig
Fennel Seeds - 1 ts
Salt for taste
Oil for deep frying

Method

1. Wash the Channa dhal and soak in 3 cups of water for 30mins.

2. Wash the spinach and drain the water, finely chop the spinach,onion,garlic,curry leaves,coriander leaves and green chilli.

3. Drain the water from the channa dhal and coarsely grind it in a mixer along with the chopped garlic and green chilli.

4. In a mixing bowl add the grounded channa dhal,chopped onion,spinach,curry leaves,coriander leaves and fennel seeds.

5. Add the salt and mix it nicely.

6. Make small balls out of the dhal mixture and press lightly by flatting the dhal balls between your palms as shown below.

7. In a wok place the oil for frying, once it is heated place one flattened patty in the oil and fry for 4 mins in medium heat by flipping on each side for a min. Check the seasoning if you feel like adding more salt then add it or if you need more spiciness add some more chopped green chilies.

Button Mushroom - Green Capsicum Peas Saute / Mushroom kodai millagai patani Gravy

Ingredients

Button Mushroom - 10 nos
Green Capsicum - 1 small
Snow Peas - 4 ts
Onion - 1 no small size
Clustered Tomato - 1 no medium size
Fennel Seeds - 1/2 ts
Cumin Seeds - 1/4 ts
Curry Leaves - 1 twig
Ginger Garlic paste - 1/2 ts
Coriander leaves - 2 strands
Salt for taste
Oil - 1 ts

Method

1. Chop the onion lengthwise and a mushroom into 4 pieces, capsicum and tomatoes into small pieces.

2. In a high heat place a wok, add a ts of oil once heated add fennel and cumin seeds once it splutters add the curry leaves.

3. Add the onion and saute it for min then add gingergarlic paste saute it for 2mins, then add the tomato and saute it nicely till they are tender.

4. Add Snow peas and mushroom saute for 3mins then add the capsicum saute till the veggie are tender adjust the seasoning and sprinkle some chopped coriander leaves.

Simple SnakeGourd Saute/ Podalankkai poriyal

Ingredients

SnakeGourd/Podalankkai - 1 small (about 5 to 6 inch)
Pearl Onion - 5 nos or 1/4 small onion
Salt for taste
Oil - 1ts
Shredded Coconut - 1 ts (Optional)
Coriander Leaves for garnish

Tempering
Mustard - 1/4 ts
Urad Dhal - 1/4 ts
Cumin Seeds/Jeera - 2 pinch
Asfoetida/Hing - 2 pinch
Broken Cashew-nut - 1/2 ts
Red chilli - 2 nos
Curry Leaves - 1 twig

Method


1. Take the Snake-gourd and cut into halves and remove the spongy seeds and wash it. Finely chop the onion and Snake-gourd.

2. In the pan add oil and add the tempering items given above.

4. Add onion fry till it turns to light golden brown, now add the chopped snake-gourd and saute for 5mins and cover with a lid till the veggie is fully cooked.

5. Adjust the seasoning and switch off the gas

6. Add the grated coconut and garnish with coriander leaves.

Amaranthus Green Saute / Mulai Keerai Poriyal /Thandu keerai Poriyal

Ingredients

Amaranthus Greens/Mulai keerai/ Thandu Keerai - 1 bunch
Pearl Onion - 8 nos or 1/2 small onion
Garlic pod - 1 no
Salt for taste
Oil/Butter - 1ts
Shredded Coconut - 1 ts (Optional)


Tempering
Mustard - 1/2 ts
Urad Dhal - 1 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Red chilli - 3 nos


Method

1. Wash the Greens drain it in a colander for 20mins then finely chop it and place it in the colander 10 mins so that the excess water can be drained, also finely chop the onion & garlic.

2. In the pan add oil and add the tempering items given above.

4. Add onion,garlic and fry till it turns to light golden brown, now add the chopped greens and saute for 5mins or till the greens are fully cooked.

5. Adjust the seasoning,and switch off the gas

6. Add the grated coconut and stir it nicely.

This green saute/poriyal goes well with some white rice and a drop of ghee + appalam.

Tips

> Note we cannot make poriyal in all greens there are some which turns out a very good poriyal like Amaranthus,Drumstick leaves and snow peas. If you want to get a real poriyal texture then ensure that there is no water while you cook the greens. Drain the water completely from the greens.

> Some Greens has its own salty taste so be careful in adding salt while cooking the
greens.

Snow Pea Green/ Patani keerai Poriyal

Ingredients

Snow Pea Greens - 1 bunch
Pearl Onion - 8 nos or 1/2 small onion
Garlic pod - 1 no
Salt for taste
Oil/Butter - 1ts
Shredded Coconut - 1 ts (Optional)


Tempering
Mustard - 1/2 ts
Urad Dhal - 1 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Red chilli - 3 nos


Method

1. Wash the Greens drain it in a colander for 20mins then finely chop it(all the parts in this greens like flower bud,stem are all edible and tastes so good hence dont discard any of those) and place it in the colander, also finely chop the onion & garlic.

2. In the pan add oil and add the tempering items given above.

4. Add onion,garlic and fry till it turns to light golden brown, now add the chopped greens and saute for 5mins or till the greens are fully cooked.

5. Adjust the seasoning,and switch off the gas

6. Add the grated coconut and stir it nicely.

I love to eat this poriyal with some white rice and a drop of ghee + appalam.

Tips

> Note we cannot make poriyal in all greens there are some which turns out a very good poriyal like Amaranthus,Drumstick leaves and snow peas If you want to get a real poriyal texture then ensure that there is no water while you cook the greens. Drain the water completely from the greens.

> Some Greens has its own salty taste so be careful in adding salt while cooking the
greens.