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Ash gourd Stir Fry | Vellai Poosanikai Poriyal | White pumpkin Poriyal

✇Chitra's Food Book
By: noreply@blogger.com (Chitra)
Vellai poosanikai poriyal

Ash gourd also known as white pumpkin in English (Vella poosanikai in Tamil, Boodhu kumbalakai in Kannada, Kumbalanga in Malayalam, Petha in Hindi ) is a super healthy vegetable that is a rich source of Calcium, Magnesium, Manganese, Pottasium, Zinc and Vitamin C. It is used to treat obesity and helps to maintain the PH ratio in our body.

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.

Vellai poosanikai poriyal

Ash gourd stir fry | Vellai poosanikai poriyal recipe


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
 


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.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of Ash gourd. Remove the seeds and flush part in the middle. Chop into cubes and set aside.
    • Vellai poosanikai poriyal
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing.

  • Lower the flame completely. Add turmeric powder, sambar powder and salt. Mix quickly without burning.
    • Vellai poosanikai poriyal
  • Add the chopped ash gourd pieces. Mix quickly to coat the masala in low flame. Cover cook with lid till ash gourd is cooked soft but make sure it retains its shape.
    • Vellai poosanikai poriyal
  • Switch off the flame. Add grated coconut and chopped coriander leaves. Mix well and serve with sambar rice, curd rice, mix with plain rice and roti. 
  • Vellai poosanikai poriyal

Note

  • You can use the same method and make poriyal with chow chow, knol khol, yellow pumpkin.
  • For variations, you can use plain red chilli powder instead of sambar powder.
  • Use coconut oil for nice flavour.

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

 Vellai poosanikai poriyal

Kalyana Veetu Vazhakkai Varuval Recipe – Marriage style Raw banana fry

✇Chitra's Food Book
By: noreply@blogger.com (Chitra)

 Kalyana veetu vazhakkai varuval

I have bookmarked so many Kalyana veetu recipes to try. As the list is going long, I wanted to start with this easy and flavourful Kalyana veetu vazhakkai varuval recipe / Kalyana veetu vazhakkai poriyal. I love this Tamil nadu marriage style vazhaikai varuval a lot since my childhood. Some people call it as vazhakkai chops too.

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

Kalyana veetu vazhakkai varuval recipe


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
 


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 !

METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of Raw banana. Chop into big cubes. Keep in water till use.
  • Take the chopped raw banana cubes and steam if for 5 minutes in an idli pot or keep it in a vessel inside a pressure cooker. Steam cook for one whistle in high flame. Make sure raw banana pieces turns soft but firm in shape. This step is completely optional. But I did it as I wanted my raw banana pieces to be cooked well to avoid Gas trouble and stomach irritation.  
    • Kalyana veetu vazhakkai vauval
  • Take the steamed raw banana pieces. Heat 3 tbsp oil and drop few banana pieces. Shallow fry both the sides till golden and slightly crispy.
    • Kalyana veetu vazhakkai vauval
  • Remove in a plate. Repeat the same in batches. Fry all the raw banana pieces and set aside.

  • Grind the ingredients given under “For masala” to a coarse paste without adding water. Set aside.
    • Kalyana veetu vazhakkai vauval
  • Heat the remaining oil the kadai after shallow frying. Splutter mustard seeds, fennel seeds and curry leaves. Add finely chopped onion and saute till transparent.
      • Kalyana veetu vazhakkai vauval
  • Add the ground masala and mix well. Add little water and boil in low flame till thick. Masala boils and leaves the raw smell too. It becomes thick and starts to leave oil in the sides.
    • Kalyana veetu vazhakkai vauval
  • Lastly add the fried raw banana pieces and mix gently to coat well. Roast in low flame for few minutes. Switch off the flame once the poriyal starts to leave nice smell. Garnish with coriander leaves.
      • Kalyana veetu vazhakkai vauval
  • Serve hot with rice, sambar, rasam and curd rice.


    • Enjoy !

Note

  • To make it more spicy, add one finely chopped green chilli along with onion and saute it.
  • Adjust the quantity of oil. You can also fry the raw banana pieces in little oil in dosa tawa.
  • Do not skip fennel seeds.


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

 Kalyana veetu vazhakkai varuval


Pavakkai Poriyal – Bitter Gourd Curry Recipe

✇Chitra's Food Book
By: noreply@blogger.com (Chitra)
Bitter gourd curry

I love to try varieties of recipes with bitter gourd. Iam trying to include Pavakkai in my cooking at least once or twice in a week considering its health benefits. My daughter Raksha likes to eat bitter gourd only if its bitterness is less or it should be in deep fried form like bitter gourd chips with wheat flour. But I want to avoid making deep fried stuffs often. So I started exploring many side dishes using bitter gourd.

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

 

Pavakkai poriyal recipe / Bitter gourd curry


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
 


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.
METHOD - STEP BY STEP PICTURES
  • Wash and chop Bitter gourd into thin slices. Chopping thinly helps to remove bitterness. Wash and chop onion. Crush garlic cloves. Set aside.
  • Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, cumin seeds, curry leaves, crushed garlic and sliced onion. Saute till onion becomes transparent.
    • Pavakkai poriyal
  • Now add the thinly sliced bitter gourd and saute for a minute. Add turmeric powder, salt and sugar/ jaggery. Mix well. Adding turmeric powder helps to retain bright green color of bitter gourd.
    • Pavakkai poriyal
  • Add 1/4 cup of tamarind extract, sambar powder and mix well. Lastly add little water ( say 2 tbsp) and close the pressure cooker with its lid. Let the flame be high.
    • Pavakkai poriyal
  • Once the steam starts to come out, lower the flame completely and put the weight valve. Let it cook in low flame for one whistle. Switch off the flame and let the pressure release naturally.
    • Pavakkai poriyal
  • Open the cooker and add finely chopped coriander leaves. Mix gently. Boil for few minutes if there is excess water. If there is no water, you can just mix and serve with rice. Tastes good with sambar, vatha kuzhambu, kara kulambu and curd rice.

Note

  • Slice the bitter gourd thinly to avoid bitter taste.
  • Adjust the quantity of sambar powder as per your taste.

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