RSS
 

Archive for the ‘Side Dish’ Category

Ladies finger Poriyal (South Indian Ladies finger Salad)

04 Apr

Ingredients:

 

 

  1. Oil – 1Tsp
  2. Mustard – 1/2 Tsp
  3. Urad dhal – 1 Tsp
  4. Asafoetida – A pinch
  5. Curry leaves – 1 Strand
  6. Onion – 1/2 finely diced
  7. Ladies Finger – 2 Cup, cut in to thin pieces
  8. Salt for taste.
  9. Coconut – 1/4 cup ,Scrapped ( you can use dry scrapped coconut, but fresh coconut gives a better taste )

 

Method:

1. Spoon in the oil to hot pan. Add one by one mustard , urad dhal , Asafoetida and curry leaves.

2. Fry it for couple of seconds. Add onion and fry till golden brown color.

3. Add Ladies finger to pan and mix it gently.  Do not add water as it becomes sticky.

4. Add salt to it. Dont cover it,  cook in a slow flame for 15 mins.

5.  Before serving add coconut and mix it up.

Tip : Traditionaly, it is served as a side dish along with noon meals. You can also add Ladies finger poriyal to Rice and have a poriyal rice.

 

Cabbage Poriyal (South Indian Cabbage salad)

04 Apr

Ingredients :

  1. Oil – 1Tsp
  2. Mustard – 1/2 Tsp
  3. Urad dhal – 1 Tsp
  4. Asafoetida – A pinch
  5. Curry leaves – 1 Strand
  6. Onion – 1/2 finely diced
  7. Cabbage – 2 Cup, cut in to thin strips
  8. Salt for taste.
  9. Coconut – 1/4 cup ,Scrapped ( you can use dry scrapped coconut, but fresh coconut gives a better taste )

Method:

1. Add the oil to hot pan. Add one by one mustard , urad dhal , Asafoetida and curry leaves.

2. Fry it for couple of seconds. Add onion and fry till golden brown color.

3. Add cabbage to pan and mix it gently. Sprinkle few drops of water to add more moisture to cook .

4. Add salt to it. Cover it and cook in a slow flame for 15 mins.

5.  Before serving add coconut and mix it up.

Tip : Traditionaly it is served as a side dish along with noon meals. You can also add Cabbage poriyal to Rice and have a poriyal rice.

 

Potato Podimas

02 Apr

.

Ingredients:

  1. Oil – 1 Tsp
  2. Onion – 1 (finely chopped)
  3. Turmeric – 1/4 spoon
  4. Green Chilli – 1 Slit in the middle
  5. Ginger garlic paster – 1 Tsp
  6. Potatoes – 3 medium sized (cooked and smashed)
  7. Green Peas – 1/2 cup (frozen or boiled peas)
  8. Coconut – 1/4 Cup (Shredded dried or fresh)
  9. Salt for taste

Method:

  1. Heat the Pan.  Add the oil and fry the onion till golden brown color. Add the turmeric powder.
  2. Add green chilli and ginger garlic paste. Stir it for 1 min.
  3. Add the green peas and cook for 5 min.
  4. Now add the roughly smashed potatoes and salt. Cook it for 5 more minutes.
  5. Sprinkle coconut on top and serve.

Tip : Good to go as side dish for Rice and flavored rice.

 

Beans & Carrot Poriyal (South Indian Salad with Beans and Carrot)

31 Mar

Beans Carrot Poriyal


Poriyal is one of the easy way of cooking vegetable without the loss of nutrients.  First do the tempering and add vegetable of your choice and allow it to cook till 80- 90 %. Finally add the coconut for rich taste. In South Indian tradition, Poriyal is one of the side dish in noon meals. Carrot , Beans , Cabbage, Spinach are the usual vegetable used in Poriyal. I have tried Brocolli , Capsicum, Kohlrabi. All of them tastes wonderful. So go ahead and try enjoying Indian salad (poriyal).

Ingredients :

  1. Oil – 1Tsp
  2. Mustard – 1/2 Tsp
  3. Urad dhal – 1 Tsp
  4. Asafoetida – A pinch
  5. Curry leaves – 1 Strand
  6. Onion – 1/2 finely diced
  7. Beans and – 2 cup ( Finely cut in to small pieces)
  8. Carrot -1/2 cut in to small pieces
  9. Salt for taste.
  10. Coconut – 1/4 cup , Scrapped ( you can use dry scrapped coconut, but fresh coconut gives a better taste )

Method:

1. Add the oil to hot pan. Add one by one mustard , urad dhal , Asafoetida and curry leaves.

2. Fry it for couple of seconds. Add onion and fry till golden brown color.

3. Add Beans and carrot to pan and mix it gently. Sprinkle few drops of water to add more moisture to cook .

4. Add salt to it. Cover it and cook in a slow flame for 15 mins.

5.  Before serving add coconut and mix it up.

Tip : 1. You can also add  poriyal to Rice and have a poriyal rice.

2.Try to mix the vegetables as it gives a nice contrast in color and attractive.

3. Green Vegetables retain the color if it is cooked open without lid.


 

Kara Kuzhambu

28 Mar

Kara Kuzhambu

Karasaramaana Kuzhambu!!

Mouth Watering tangy and tasty, Kara Kulzhambu is one of the popular south indian dishes that goes very well with Rice. The Speciality of this gravy is, it contains all the flavors of taste like hot, sour ,sweet, salt, slight bitter and a smooth consistent taste. The Secret is all these tastes should be blended and the right amount of ingredients play a important role.

Ingredients:

  1. Oil – 1 Tsp
  2. Mustard – 1 Tsp
  3. Fenugreek seeds – 1/2 Tsp
  4. Asaefoetida – 1/4 Tsp
  5. Onion Medium sized – 1 (finely chopped)
  6. Tomato – 2 ( finely chopped)
  7. chilli powder – 1 Tsp
  8. Corriander Powder – 2 Tsp
  9. Turmeric – 1/4 Tsp
  10. Tamarind – 1 lemon sized ball ( Soak the tamarind in warm water and get the juice of it.)
  11. Vegetables – 100 gms of Ladies finger (Tip : Drumstick , Brinjal ,Capsicum also tastes good in this gravy. But add only one kind of vegetable at a time)
  12. Salt – as per the taste
  13. Curry leaves – 2 strands
  14. Corriander leaves – 1 strand.

Method:
1. Add  oil to the hot Kadai.  Now add the seasonings one by one. First add Mustard, that should crackle in the hot oil,then add fenugreek seeds, Asafoetida .

2. Add Onion and fry till the onion is translucent. (Tip : Add 1/2 a spoon of Salt to cook it faster)

3. Add in the Spices Chilli powder, corriander powder, Turmeric and salt. Mix it for couple of seconds.

4. Add in the tomatoes and cook till they are soft and cooked well.

5. Now add the Tamarind water and the vegetables of your choice. Cover the vessel and cook for 15 minutes.

6. Cover it and cook for till more time ,till the gravy thickens.

7. Finally add the Curry and corriander leaves. Serve it with Rice.

Tip :  I like to add small cut garlic pods in this gravy.  Fry it along with onions.