Siru keerai poriyal is an yummy side dish for sambar and vatha kuzhambu rice. Usually I make keerai kadaiyal with

The post Siru Keerai Poriyal | Keerai Poriyal Recipe appeared first on Chitra's Food Book.

This is my second version of Indian style Broccoli stir fry specifically in Tamil nadu Poriyal style with a spicy

The post Broccoli Stir Fry | Indian Style Broccoli Poriyal appeared first on Chitra's Food Book.

Siru keerai poriyal is an yummy side dish for sambar and vatha kuzhambu rice. Usually I make keerai kadaiyal with

The post Siru Keerai Poriyal | Keerai Poriyal Recipe appeared first on Chitra's Food Book.

This is my second version of Indian style Broccoli stir fry specifically in Tamil nadu Poriyal style with a spicy

The post Broccoli Stir Fry | Indian Style Broccoli Poriyal appeared first on Chitra's Food Book.

Recently I tried Indian style Asparagus stir fry recipe also known as Asparagus Poriyal in Tamil which is a low

The post Asparagus Poriyal | Indian Style Asparagus Stir Fry appeared first on Chitra's Food Book.

Ash gourd rasavangi is our family favourite recipe. Apart from this, I add ash gourd in more kuzhambu which gives a hotel taste and flavor. Recently I tried this white pumpkin stir fry / Vellai poosanaikai poriyal as side dish for sambar rice. Its preparation is so simple and takes very less cooking time as ash gourd is a watery vegetable.

Friends, do try this ash gourd stir fry / Vellai poosanikai poriyal for rice and roti. Enjoy.

Ash gourd stir fry | Vellai poosanikai poriyal recipe

Ash gourd stir fry | Vellai poosanikai poriyal recipe for rice, roti.

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Ash gourd / Vellai poosanikai - 1/2 Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Hing / Asafoetida - 1/4 tsp Curry leaves - few Cumin seeds – 1/2 tsp Sambar powder - 1/2 to 1 tsp Turmeric powder - 1/4 tsp Salt - as needed Grated coconut - 1/4 cup Coriander leaves - to garnish

HOW TO MAKE WHITE PUMPKIN STIR FRY / VELLAI POOSANIKAI PORIYAL

1. Wash and peel the skin of Ash gourd. Remove the seeds and flush part in the middle. Chop into cubes. Set aside.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing. 
3. Lower the flame and add the turmeric powder, sambar powder and salt.
4. Add the chopped ash gourd pieces and mix well in low flame.
5. Cover cook in low flame till ash gourd is cooked soft. Switch off the flame.
6. Add grated coconut and chopped coriander leaves. Mix gently and serve with rice or roti.

Healthy and easy Ash gourd poriyal is ready to serve with rice.

Every time I taste this in a marriage banquet, I have tried to guess the ingredients that goes into it. I was able to spot the fennel seeds alone. I have also made a Yam chops recipe in my blog years ago. Now I am happy to try this perfect Kalyana veetu style vazhakkai curry with a strong masala flavor which is my kind.

The ingredients used for grinding the masala is the highlight in this recipe. So please do not skip any. Actually I referred this recipe in many YouTube channels and tweaked it slightly to make an easy version. It came out so well. We all loved it.

Friends, do try this Tamil nadu Kalyana veetu style Vazhakkai varuval recipe. You will love it for sure. It tastes great with sambar, rasam and curd rice. Check out the video below

Kalyana veetu vazhakkai varuval recipe

Kalyana veetu vazhakkai varuval recipe | Marriage style raw banana fry recipe for rice

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

To roast in oil Raw banana - 2 Cooking oil - 3 tbsp To grind masala Grated coconut - 1/3 cup Cinnamon - 2 pieces Cloves - 2 Garlic cloves - 4 Ginger - 1 inch piece Small onion - 6 Fennel seeds - 1 tsp Red chilli powder - 1 tsp Coriander powder - 1 tsp Tomato - 1 To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Fennel seeds - 1/2 tsp Big onion - 1 ( chopped) Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE KALAYANA VEETU VAZHAKKAI RECIPE

1. Wash and peel the skin of raw banana. Chop into big cubes and set aside.
2. Steam in an idli pot or in a cooker. Raw banana should be soft but firm in shape.
3. Remove and cool down. Heat oil and shallow fry the raw banana till golden in color. Collect in a plate.
4. Grind all the ingredients given under “ To grind masala” to a coarse paste without adding water. Set aside.
5. In the remaining oil, splutter mustard seeds, fennel seeds and curry leaves.
6. Saute onions and add the ground masala, salt and turmeric powder. Mix well. Add little water and Saute till raw smell goes off.
7. Lastly add the roasted raw banana pieces. Mix to coat well in low flame.
8. Switch off the flame and garnish with coriander leaves.
9. Serve with plain rice, sambar, rasam and curd rice. Enjoy !

Try this yummy Kalyana veetu style Vazhakkai varuval recipe and enjoy !

Recently I came across an easy pavakkai poriyal in pressure cooker in a You tube channel. As mentioned, my poriyal had a very mild bitter taste. We all loved it. The addition of sugar / jaggery made it more tasty. So Raksha too ate it without any complaints.

Actually this poriyal can be prepared by just sauting in a kadai with generous oil but I did everything in a pressure cooker with less oil and made it soft. It tastes good in either ways. Finally its our choice.

Lets see how to make Pavakkai poriyal without coconut in a pressure cooker.

Pavakkai poriyal recipe / Bitter gourd curry

Pavakkai poriyal recipe / Bitter gourd curry for rice

 

Cuisine: Tamilnadu

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Pavakkai / Bitter gourd - 1 ( medium sized) Big onion - 1 Garlic cloves – 10 Tamarind extract – 1 tsp Turmeric powder - 1/4 tsp Sambar powder -1 tsp Jaggery or sugar - 1 tsp Salt & water - as needed To temper Cooking oil -2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Hing / Asafoetida - a pinch Curry leaves - few

HOW TO MAKE BITTER GOURD CURRY IN PRESSURE COOKER

1. Wash and chop bitter gourd into thin slices. Chop onion and garlic thinly.
2. Heat oil in a cooker. Splutter mustard seeds, urad dal, chana dal and hing.
3. Add curry leaves, onion and crushed garlic cloves. Saute well.
4. Add chopped bitter gourd and saute for few minutes till it shrinks in size.
5. Lower the flame and add sambar powder, turmeric powder, jaggery and salt.
6. Mix well and add required water. Pressure cook in low flame for one whistle.
7. Open the cooker after the steam is released. If there is excess water, boil in high flame till water evaporates. Mix gently and transfer to a plate.
8. Serve with sambar, rasam rice and curd rice.

Technorati Tags: Pavakkai poriyal,pavakkai poriyal recipe,bitter gourd curry,bitter gourd curry recipe,bitter gourd recipes,pavakkai recipes