Showing posts with label Poriyal. Show all posts

Thursday, May 12, 2022

Palakottai Puttu | Jackfruit Seeds Stir fry | Palakottai Podimas

Palakottai Puttu, a delicious and easy to make dish with jackfruit seeds. Jackfruit seeds are totally edible and have a mild sweet taste.

Jackfruit seeds have two outer skins. The first skin is like thin wax paper and it's non-edible and should be removed before or after cooking. The second skin is brown in colour(just like peanuts) and it's edible so no need to remove the brown skin.

Jackfruit seeds are commonly boiled & seasoned with salt and served as snack.I grew up eating jackfruit seeds a lot and in our family apart from eating jackfruit seeds as a snack, we also include it in many curries and have it as a side dish for our meal.

This Palakottai Puttu is one of my favourite ways of using jackfruit seeds when i have in abundance. When i was in India last time, Amma made this puttu as accompaniment for our meal and I simply loved it. Ever since i've wanted to make this on my own!

Here we rarely buy a small piece of jackfruit and it doesn't have a lot of seeds to try this puttu. But last week, we bought a big piece of jackfruit and left with a lot of jackfruit seeds. So the very next day i made this as sidedish for our meal.

Now let's check out on how to make this palakottai puttu

Palakottai Puttu

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Palakottai/Jackfruit seed - 1/2 cup
Onion(small) - 1
Green chilli - 1
Salt - to taste
Grated Coconut - 2 tsp
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few

Procedure

First peel the white skin of the jackfruit seeds. Take a jackfruit seed ,with sharp knife gently make a slit in the outer skin, then with your fingers, you can peel it off.

Similarly do the same for the rest of the jackfruit and keep it ready.

In a pressure cooker, add the jackfruit seed, water(just enough to cover it) and cook it for 3 whistles.

Let the jackfruit seeds cool and put it(i have boiled more than 1/2 cup of jackfruit seeds but using only 1/2 cup for making the puttu) in the blender/mixie jar and pulse it for a couple of times and keep it ready, Next slice the onions thinly and slit the green chilli.

Heat a pan, add the coconut oil and let it melt. Then add the mustard and urad dal. Let the mustard crackle.

Then add the curry leaves followed by onions, green chilli and a pinch of salt. Saute till the onions are soft.

Next add the grounded jackfruit seed, grated coconut and the required salt.

Give a good mix, let it in the flame for 2-3 mins and the switch off the flame. Transfer into a serving bowl and it's ready to eat!

Tasty and flavourful Palakottai Puttu !

Related : How to make Jackfruit payasam

Notes:

Jackfruit seeds need very less salt, so add a little bit of salt and give a taste test. if needed add more !
After added the jackfruit seeds in the pan, don't cook it for longer time. It makes the curry dry.
Coconut oil gives great flavour so i highly recommend to use it.

Monday, July 6, 2020

Mullangi Muttai Poriyal | Radish Egg Poriyal

Mullangi Muttai Poriyal, a quick and tasty stir fry made from radish and egg. It's one of the recent additions to our lunch menu and often make them lately. About a couple of months ago, one day, Amma told me about this recipe that she heard it from her sister(my periamma) and the very next day itself she tried and said that the pungent flavor from the radish is not dominant in this recipe and makes it such a good side dish for any south indian lunch meal.
If you have read my radish paratha/ mooli paratha post, you might know how hard i find it to finish off the large radishes that are available here. So when i found out about this recipe which is approved by amma and periamma without any hesitation, I tried it immediately. As expected it tastes really good ,the pungent smell of radish is hardly noticeable. Looking for some interesting recipe with radish? Do give it a try on this one. Now let's check out how to make this radish egg poriyal.

Mullangi Muttai Poriyal | Radish Egg Poriyal

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Poriyal | Recipe Cuisine: Indian

Ingredients
Radish(grated) - 1 & 1/2 cup
Egg - 1
Green chili - 2
Onion - 1/2
Curry leaves - few
Ginger garlic paste - 2 tsp
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Salt - to taste
Pepper powder - to taste
Coriander leaves - few

Procedure

Chop the onions into small pieces and slit the green chilies vertically and keep all the other ingredients to be ready. Heat a pan with oil ,add mustard and urad dal, let the mustards splutter. Then add the onions, curry leaves & chili with pinch of salt & saute till the onions are translucent.

Next add the ginger garlic paste and saute till it's aromatic. Then add the grated radish & required salt and give a good mix.

Cover it with a lid and cook till the radish are done. Make a well in the center of radish.

Crack open an egg in the center and add required salt & pepper for egg and start mixing it with a spoon.

Once the eggs start to cook, mix it with the radish well. Cook till the eggs are done. Switch off the flame and garnish with chopped coriander leaves.

Tasty Radish Egg Poriyal is ready.
For more curries and veggies, check out here

Notes:

No need to add water while cooking radish, the moisture from the radish itself is enough for cook them.
Add more or less of chili as per your taste preference.
For the given quantity, you can use up to 2 eggs in total.
Don't reduce the quantity of ginger garlic paste, that's the major flavor in this poriyal

Wednesday, June 3, 2020

Cauliflower Peas Curry | Cauliflower Peas Poriyal

Cauliflower peas poriyal, an easy to make delicious accompaniment !!! Cauliflower and peas (Gobi Mutter )are such a awesome combination and it tastes good in any curries or dry masala. You can see this combination or potato & peas combo often in my kitchen when fresh peas are in season.

Here in today's recipe, i have used freshly grounded spice mix made from fennel seeds and pepper corns for great flavor. Fennel flavor goes really well with cauliflower. If you haven't use it before, trust me and give it a try. You can use few fennel seeds in tempering or little bit of fennel powder while making cauliflower next time!!!

Ok, now let's see today's recipe, it tastes sooo good with just steamed rice and rasam.

Cauliflower Peas Poriyal

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Cauliflower florets - 2 cups
Peas - 1/3 cup
Onions - 1/2(small)
Ginger - 1/2 inch piece
Garlic - 2 cloves
Tomato - 1 (small)
Fennel - 1/2 tsp
Pepper corns - 1/2 tsp
Turmeric - 1/4 tsp
Red chili powder -1/2 tsp
Coriander powder - 1 tsp
Oil - 1 tsp
Salt - to taste
Coriander leaves - few

Procedure

First try roast fennel seed and pepper corns until aromatic. Let it cool a bit and then transfer into hand motor & pestle and make it as fine powder.

Heat the pan with oil, add the finely chopped onions and sauce till it's translucent, then crush the ginger & garlic into coarse mixture and add into the pan & saute for 30 secs.

Next add the chopped tomatoes & spices (turmeric, red chili & coriander powder ) and mix it all well together.

Add the cauliflower and peas, give a good mix with the masala.

Next add the salt, give a quick stir. Cover it with lid and cook till the cauliflower and peas are soft. If needed add couple of tbsp of water and cook.

Once the veggies are well cooked add the fennel & pepper powder and mix it well. Switch off the flame and add few coriander leaves on top.

Tasty Cauliflower Peas Poriyal is ready. For more curries and veggies recipe, check out here

Related : How to make cauliflower masala dosa

Notes:

If your cauliflower has any worms, put it in the boiling water along with pinch of turmeric of couple of mins and then use it.
Fresh peas tastes good for this curry.
Fennel seeds gives great flavor to this curry.
I have used hand motor & pestle since it's very small quantity. For large quantity, use mixie/blender for easy grinding and it stores well for few months in air tight container.

Wednesday, January 15, 2020

Ponnanganni Keerai Poriyal | Accompaniment for rice

Ponnanganni Keerai Poriyal, a healthy accompaniment made from very few ingredients. Poonanganni keerai is known as Alternanthera sessilis or dwarf copper leaf in english. As i had mentioned earlier, the indian store here stock up these kind of rare greens when it's in season. So far, from my past experiences, most of the indian store carry majority of the north indian grocery items & veggies. Some ingredients specific to south india are mostly difficult to source like karupatti(palm jaggery),sunda vathal(dried turkey berries) and some veggies like siru kizhangu and this greens. But luckily here, the indian store stock all the seasonal veggies from throughout India, but you have to be on time to get those, most of the veggies would be out of stock within couple of days of arrival.
When i had first bought this keerai ,prepared kootu with it and it was really good and we both like it a lot, so on the next time, i tried poriyal. As excepted, it was also so good, this greens is so apt for both kootu and poriyal. If you haven't tried poriyal with ponnanganni keerai before, do give it a try.

Ponnanganni Keerai Poriyal

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Ponnanganni Keerai - 1/2 bunch
Moong dal - 1 tbsp
Asafoetida powder - 1/8 tsp
Grated Coconut - 2 tbsp
Salt - to taste
To grind
Garlic - 2
Pearl onion - 2
Green Chili -2
Cumin seed - 1/2 tsp
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Pearl onion - 1 (chopped)

Procedure

First remove the leaves from the ponnanganni keerai bunch and chop the leaves roughly into small pieces.

In a kadai, bring one cup of water to boil,then add the moong dal and asafoetida powder, Cook the dal till it's half done, then add the ponnanganni keerai.

Let it cook until it softens, in the mean time, grind the ingredients listed under "To grind" into coarse mixture.

Add that grounded spice mix & enough salt into the keerai, let it cook until all the moisture evaporates.

Next add the grated coconut,give a good mix and remove from the flame.

Next temper the ingredients listed under "To Temper" and add into the keerai.

Tasty and healthy Ponnanganni Keerai Poriyal is ready. Serve it as accompaniment for your meal. We had with rice, sambar.

Notes:

This green takes long time to cook than the other greens.
Coconut oil and coconut gives great flavor to this greens. So i highly recommend to use.

Friday, September 6, 2019

Cherupayaru Thoran | Pachai Payaru Thoran | Onam Sadya Recipe

Cherupayaru Thoran, a delicious and easy to make healthy accompaniment from green moong dal. Green moong dal is know by various names in South India like "Pachai Payaru","Siru Payaru" & "Cherupayaru" and it's commonly made as accompaniment for breakfast in south tamilnadu & kerala along with puttu,kali & kanji varieties.

Recently when i search for onam recipes, i came to know that this cherupayaru is also served as one of the sadya menu in Onam festival. Though it sounds so simple, it tastes so awesome with wonderful coconut flavor. If you haven't tried this recipe before, do give it a try, it can even be served as snacks for the evening time too like the sundal. Now let's check out the recipe.

Cherupayaru Thoran | Pachai Payaru Thoran

Preparation Time : 6 hrs | Cooking Time : 15 mins | Serves : 2-3
Recipe Category: Accompaniment | Recipe Cuisine: Indian

Ingredients
Green Moong Dal -1/2 cup
Salt - to taste

To grind

Grated coconut - 2 tbsp

Peal onion - 1 nos

Garlic pods-1(small)

Cumin seed- 1/4 tsp
Turmeric powder - 2 pinch
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Red chili -1
Curry leaves- few

Procedure

First soak the green moong dal for 6 hrs, then discard the soaked water and add into the pressure cooker along with fresh water.

Add salt enough for dal and pressure cook it for 2 whistle.

Add all the ingredients listed under "To grind" into mixie jar and grind into coarse mixture.Heat the pan with coconut oil and temper the ingredients listed under "To Temper".

Then add the grounded coconut mixture and saute it in the oil for 3-4 mins, then add the cooked moong dal.

Mix it well with the tempering and let it set in the flame for few more mins and then switch off the flame.

Tasty and healthy Pachai Payaru Thoran is ready. Serve it as the accompaniment for breakfast or lunch. We had it with Ragi Puttu.

Notes:

If you soaked the moong dal for overnight, then one whistle is enough for pressure cooking the moong dal.
To want more spice, add a green chili along with "To grind" ingredients and grind it.
Coconut oil gives great flavor to this thoran.

Pages

Thursday, May 12, 2022