Brussel Sprouts Poriyal

Source: Google Images

What you need


Brussel sprouts - 2 cups (chopped)
Oil - 2 tbsp
Mustard Seeds - 1/4 tsp
Urad dal - 1/4tsp
Curry leaves - a few
Green chillies - 2 (chopped)
Coconut - 3 tbsp (shredded)
Turmeric powder - 1/4tsp
Salt - as needed
Water - just for springling


How you make it


Heat oil in the pan and splutter mustard seeds.Fry urad dal and once its golden , add curry leaves, green chillies.Now add the shredded coconut and saute on low flame.Make sure you don't let the color of the coconut change.After a minute or two now add the chopped brussel sprouts.Add turmeric powder and salt.Springle few drops of water if necessary and saute until the veggie is cooked but still maintains lilttle cruchyness.Serve with dal and rice.

Malli masala/Coriander masala and Vendaikkai poriyal/Okra fry

Malli masala or coriander leaves masala, i was attracted to name itself when my friend R told me about this masala and tried it in a day itself.Made with two whole bunches of coriander leaves and its spicy and tangy in taste.Thanks to R for sharing this delicious recipe.You can have it as a side dish or just mix it with rice itself.It is good for dosas/idlies and rotis also.

Malli masala

Ingredients

Coriander leaves - 2 whole bunches
Tamarind paste - about 2 tsp
Turmeric powder - 1/2tsp
Asafoedita - a pinch
Garlic - 4 pods (chopped fine)
Onion - 1 (chopped fine)
Oil - 2tsp
Salt - as needed

Dry roast and powder the following :

Channa dal - 2tsp
Red chillies - 6
Dania seeds - 2tsp
Jeera - 1/2tsp


Method

Heat oil in a pan, fry well onions,garlic,turmeric and coriander leaves.Once the everything is fried well add tamarind,salt and powdered masala.Add necessary water to make a thick gravy.Let it boil till the raw smell goes away.To get a smooth texture , i just grinded it in a blender before serving.Serve it with rice/roti.






Malli masala served with rice and broccoflower curry.



Vendaikkai poriyal / Okra fry

Okra is one.of my most fav. vegetable, i love this fry especially.

Ingredients

Okra - 2 cups(chopped)
Onion - 2tbsp(chopped)
Green chillies - 2 ( chopped)
Mustard - 1tsp
Urad dal -1/2tsp
Curry leaves - as needed
Salt - as needed
Oil - 2tsp

Method

In a heavy bottomed pan heat oil.Fry mustard,urad dal,curry leaves,green chillies and onion.Once the onion turn brown add the chopped okra and salt.Fry well till all that sticky paste is evaporated.Follow the tip below to get the sticy paste evaporate soon enough.





Tips :Add 1tbsp of yogurt as soon as you add okra into the pan.This helps the stickyness to go away soon.

Beans Poriyal

Ingredients

Beans - 1 cup (chopped)
Coconut - 2tbsp
Jeera - 1tsp
Garlic - 1pod
Curry leaves - as needed
Red chillies - 2
Salt - as needed
Oil - 2tsp
Mustard seeds - 1tsp
Urad dal -1/2 tsp

For grinding

Grind coconut,jeera,garlic and curry leaves into coarse paste.


Method

Cook Beans in microwave for about 5-8 mts(Do not over cook it,in alternate way you can cook it in the pan itself).In a pan, heat oil.Fry mustard seeds, urad dal, red chillies and curry leaves.Add cooked beans and salt and saute well.Finally add the coconut paste and saute till raw smell is gone.Serve with rice.

Vellarikka Paruppu kootu with Beet+Carrot poriyal

Oh..it's been almost a week, myself and lil' one are down with worst viral fever second time in 3 weeks.Didn't have the least energy to get up and cook something.This is first time i had been down with something this bad and missed mom alot and her cooking.A hot glass of her pepper rasam will just cheer me up right out of the bed.This is the time i hate H's cooking the most..:).As being the only healthy person in the home now, he is the real VICTIM to our annoying tantrums..:))
This is my feel better food that i cooked right before getting sick..:))May be i knew i am gonna get sick and this will come in handy...well it did...Hope to get better soon and post my Christmas Special WBB entry soon...

Rice with rasam, Vellarikka Paruppu kootu and Beet+carrot poriyal.

Vellarikka Paruppu kootu is similar to this recipe , just i replaced beans with vellarikka/Cucumber.


Beet root and carrot poriyal


Ingredients

Beet root - 1/2 of a medium sized one (grated)
Carrot - 1 large (grated)
Curry leaves - as needed
Red chillies - 5
Oil - as needed
Mustard seeds- 1tsp
urad dal - 1/2tsp

Method

In a pan , heat oil and fry mustard,urad dal,red chillies,curryleaves.Finally add beet and carrot with salt.Saute till they are well cooked and raw smell is gone.Serve hot with rice.

Beans Kootu and Black eyed beans poriyal

Beans Kootu

Ingredients

Toor dal - 1 cup (cooked)
Beans - 1cup(chopped)
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Perungayam - a pinch
Turmeric powder -1/2tsp
Curry leaves - as needed

For grinding

Coconut- 1/4cup
Jeera - 1/4tsp
Garlic - 1 pod
Shallot - 1
Red chillies - 5-6


Method

Grind the coconut with other ingredients listed under "For grinding" into a fine paste.In a pan heat oil and fry mustard seeds,urad dal and curry leaves.Add beans and fry well.After the beans are well cooked add the grinded coconut paste and fry till the raw smell goes.Now add toor dal.Add turmeric powder and perungayam and boil for abt 5-6 mintues.Serve hot with rice.


Black eyed beans poriyal


Ingredients

Black eyed beans - 1/2 cup (cooked)
Coconut - 2tbsp
Jeera - 1/2 tsp
Garlic - 1 clove
Curry leaves - as needed
Turmeric powder - 1/4 tsp
Chilli powder - 1tsp
Mustard seeds - 1/2tsp
Urad dal -1/2tsp
Oil - as needed


Method

Soak and cook black eyed beans.Grind coconut,garlic,jeera,curryleaves,chilli powder,turmeric powder into a coarse paste.In a pan heat oil and fry mustard seeds,urad dal, curryleaves and then add the coconut paste and fry very well.After the raw smell goes, add the beans and salt.Fry for some more time.Serve hot with rice or roti.

Koorakka/chinese potato poriyal

This one of my fav. veggies from childhood.I mom used to make this spicy poriyal served with sambhar and rice.since i came here, i couldn't find these anywhere, but got lucky this time.I found these on the frozen section of an indian store.It's frozen, but what the heck, tasted heavenly...something different from potatoes...

Ingredients
Koorakka /chinese potato - cup(medium cut)
Chilly powder - 1tsp
Turmeric powder - 1/2tsp
Oil-2tbsp
Curry leaves - a few
Mustard seeds - 1/2tsp
salt

Method

Heat oil in a pan and pop mustard seed.Fry curry leaves and add koorakka to it.Fry for abt 2-3 min.s and add chilly powder,turmeric powder and salt.Fry for another 4 min.s.Serve it hot with rice and sambhar.

Cabbage thoran/poriyal

Cabbage thoran..Another mom's delicious recipe with lotz of coconut, garlic, curry leaves.but here being little bit health conscious I don't use coconut that much.On Onam day, wanted to try mom's exact recipe,came out and tasted just like mom's.
I have to send this pic to mom and grandma just make them believe that i cooked it..they will never believe me..

Cabbage thoran

Ingredients:
Cabbage - 1/2 (medium sized cabbage)chopped
Coconut-3/4 cup
Garlic -2 pod
Green chillies- 8
Turmeric powder-1tsp
jeera - 1tsp
Perungayam - a pinch

For tadka:
Oil-2 tbsp
urad dal-1tsp
mustard seeds - 1tsp
Curryleaves

Method:

Grind Coconut,garlic,green chilli,turmeric powder and jeera in a coarse paste.(Don't grind it into a smooth paste.)Heat oil in the pan and add mustard seeds,urad dal,curry leaves and fry.Then add the grinded paste and fry it abt a 2 min.s till the raw smell goes.Now add the chopped cabbage and salt.Mix it well,cover it and cook.Don't add any water, the cabbage itself releases sufficient water.Stir occasionally.When the cabbage is almost cooked , take out the lid and cook it open for another 3 min.s.The cabbage should be soft and little bit crunchy.Serve it with rice.


I normally do this without the coconut.It also tastes very good.