Cabbage Kootu

Cabbage Kootu is a typical south indian side dish. It taste great with kulambhu try and enjoy....

 Serving for 4 

Ingredients

Cabbage chopped -- 1 cup

Channa dal  --    4 tsp

Green chili -- 5 nos

Mustard --1 tsp

Jeera --  2 tsp

Curry leaves  -- few

Coconut grounded --  2 tsp

Salt  --  1 1/2 tsp

Oil --    3 tsp

Water --  2 cups

Asafoetida.

To grind

Coconut 
Green chili
Jeera

 

Method      

• Pressure cook the cabbage and channa dal(3 whistle) with Asafoetida.
• Heat oil in a  pan add  mustard and curry leaves and then  vegetables with little salt.
• Add grounded paste and  allow it to boil for few min.
• When the gravy thickens turn off the stove and serve hot.

Cauliflower and greenchili curry

Cauliflower and green chili make a perfect aromatic combo, so i tryed combining flavors into a dish that is healthy and tasty. It taste good with any kulambhu variety so try and enjoy....

Ingredients

Cauliflower -- 1flower

Onion --1 cup

Green chili -- 4 nos
Turmeric powder -- a pinch

Jeera  --1tsp

Urad dal-- 1tsp

Mustard  --1tsp
Curry leaves -- few

Oil

Salt

Method 

• In a hot pan add 3 tsp of oil when hot add, mustard, jeera, uraddal , curryleaves and onion.
• When onion becomes translucent add green chili.
• Add  cauliflower into the mixture with little turmeric and salt.
• Cook covered until cauliflower is cooked.
• Garnish with corrinder leaves and serve hot.

Broad Beans Fry/ Avarakai poriyal

Avarakai Poriyal  is an easy recipe  and make a excellent side dish for all rice dishes.

Ingredients

Avarakai -- cut a bowl ful

Onion -- 1 big

Turmeric -- A pinch

Chili  powder -- 1/2tsp

Jeera -- 1 tsp

Mustard  -- 1 tsp 
Uradal -- 1 tsp

Curry leaves --  few(optional)

Salt    -- 1/2 tsp

Oil  --  3 tsp

Water                       

Asafoetida.

Method 

• In a hot pan add  oil then mustard, jeera uraddal  and then onion  and  saute for a while with salt and turmeric.
• Add  vegetables and  red chili powder and little  water.
• Cook avarakai  dry in low flame until veg becomes little crispy.
• Serve hot.

Potato Capsicum curry

Potato and capsicum makes a perfect combo curry .Potato always taste  good and flavor of capsicum enhances the taste of potato. It taste  good with Roti and rice .

Ingredients

Potatoes ( Boiled and cubed)--3 nos

Ginger Garlic paste -- 2 tsp

Onion --1 cup

Tomatoes -- 1 nos(optional)

Cubed capsicum all colors -- 1 bowl

Sambhar powder -- 1 tsp

 Jeera  --1tsp

Urad dal-- 1tsp

Mustard  --1tsp

Oil

Salt

Method 

• In a hot pan add 3 tsp of oil when hot add, mustard, jeera, uraddal and onion.
• When onion becomes translucent add ginger garlic paste and tomatoes.
• Add  cubed and boiled potatoes into the mixture with little turmeric and salt.
• Cook covered until potatoes are 75%cooked.
• Add cubed capsicun with sambhar powder and cook until capsicum starts to change color.
• Garnish with corrinder leaves and serve hot.

Carrot Curry

Making a side dish with carrot is challenging, as the ingredients should counter the sweet taste from carrot or blend it together so I made this wonderful recipe that is healthy and tasty.

Ingredients

Carrots -- 2 nos cubes into small pieces

Chopped onion -- 1/2  cup

Turmeric  --   A pinch

Chili  powder  --  1/2tsp 
Amchoor powder -- a pinch

Jeera   -- 1 tsp

Mustard   --  1 tsp 
Uraddal  -- 1 tsp

Curry leaves  -- few(optional)

Salt -- 1/2 tsp

Asafoetida.

Method 

• In a hot pan add  oil then mustard, jeera , dal and then onion  and  saute for a while with salt and turmeric.
• Add carrots   and cook to soften them and  then add  red chili powder and amchoor powder .
• Cook the carrots   dry  in high flame and stir often to reduce carbonization.
• Serve hot.

Brinjal curry

Cooking with brinjal is a  mostly challenging . As brinjal is not a favorite vegetable for most of them cooking becomes hard. Brinjal  curry is an easy and tasty curry that can be taken with rice or chapathi.

Ingredients

Brinjal -- 6 nos( cut into cubes)

Onion -- 1 bowl

Turmeric --  A pinch
Red chili -- 1/2 tsp
Gosthu podi - 1 tsp
lime juice -- 3 tsp
Mustard -- 1 tsp
Urad dal -- 1 tsp
Salt

 Method

• In a hot pan add  oil then mustard,dal  and thenonion and  saute for a while with salt and turmeric.
• Add  Brinjal and cook covered  then  red chili powder  and kosthu podi.
• Cook dry  in high flame and stir often to reduce carbonization.
• Serve hot.

Vazhapoo poriyal/ Banana flower poriyal

Vazhapoo is a healthy vegetable. It is especially good for womans health. Explore one suvai  from arusuvai taste(thuvarpu) by trying this receipe. Cation some flowers are bitter bettrer taste it raw before cooking.

Serving for  4

Ingredients

Raw Banana flower   -- 1 nos ( cut the pedals from flower take out the string at the center and chop into small pieces and soak in water to avoid turning dark,)
Chopped onion -- 1/2  cup

Turmeric  --   A pinch

Chili  powder  --  1/2tsp

Jeera   -- 1 tsp

Mustard   --  1 tsp 
Uraddal  -- 1 tsp

Curry leaves  -- few(optional)

Salt -- 1/2 tsp

Asafoetida.

Method 

• In a hot pan add  oil then mustard, jeera , dal and then onion  and  saute for a while with salt and turmeric.
• Add   Vazhai poo   and cook to soften them and  thenadd  red chili powder .
• Cook  valai poo   dry  in high flame and stir often to reduce carbonization.
• Serve hot.

Dry raw Banana fry/ Vazhakai fry

Vazhakai  is a unique veg that gives u an opportunity to try non veg recipes with Raw banana. Go creative and enjoy...

Serving  for 4

Ingredients

Raw Banana   -- 2 nos ( cut into circles)
Chopped onion -- 1/2  cup

Turmeric  --   A pinch

Chili  powder  --  1/2tsp

Jeera   -- 1 tsp

Mustard   --  1 tsp 
Uraddal  -- 1 tsp

Curry leaves  -- few(optional)

Salt -- 1/2 tsp

Asafoetida.

Method 

• In a hot pan add  oil then mustard, jeera , dal and then onion  and  saute for a while with salt and turmeric.
• Add   Valakai  and cook to beme sost then red chili powder .
• Cook valakai  dry  in high flame and stir often to reduce carbonization.
• Serve hot.

Brinjal Garlic kootu/ Katharikai poondu kootu

Brinjal Garlic kootu/ Katharikai poondu kootu  makes a great combo with any  kulambhu variety. Its easy and tasty..

 Serving for 4 

Ingredients

Brinjal --    4 no(cubed  into small pieces)

Toor dal  --    2 tsp(cooked)

Turmeric ---   A pinch

Sambhar powder --   1/2 tsp 

Curry leaves  -- few

Garlic  (cubed) -- 12 nos
Vengaya vadagam -- 2 nos

Salt  --  1 1/2 tsp

Oil --    3 tsp

Water --  2 cups

Asafoetida.

  

 

Method      

• Pressure cook the toor dal with Asafoetida and turmeric.
• Heat oil in a  pan add  brinjal and garlic  and saute with salt when raw smell disappear add  water.
• Add sambhar powder  with salt allow it to boil for few min.
• Add cooked toordal.
• When the gravy thickens add the seasonings  and curry leaves.(it takes nearly10 min to thicken).
• Serve hot.

Paragikai thithipu kootu/ Pumpkin kootu

Pumpkin Kootu is a out of box receipe . We often make either sour kootu or spicy kootu but sweet kootu makes a perfect combination for puli kulambhu. Try this recipe for  a unique combination.

 Serving for 4 

Ingredients

Cubed Pumpkin --    1 cup ( 1 slice)

Turmeric ---   A pinch

Mustard --1 tsp

Jeera --  2 tsp
Urad dal--1 tsp
Red chili -- 4 nos

Curry leaves  -- few

Coconut shredded --  2 tsp

Sugar -- 5 tsp

Salt  --  1 1/2 tsp

Oil --    3 tsp

Asafoetida.

Method      

• Heat oil in a  pan add  mustard, jeera, urad dal,red chili, curry leaves
• Add pumpkin cut into small pieces.
• When the veg is cooked   add  coconut and sugar .
• Boil for few min and serve with any kulambhu.

Kovakai / Tindora/dondakaya /Ivy gourd dry poriyal

Kovakai dry poriyal  is an easy and tasty poriyal for moor kulambhu.Tindora is a healthy veg for Hypertension patient so try consuming kovakai at least once a week.

Serving  for 4

Ingredients

Kovakai/Tindora  -- 1 big bowl( cut into circles)

Turmeric  --   A pinch

Chili  powder  --  1/2tsp

Jeera   -- 1 tsp

Mustard   --  1 tsp

Curry leaves  -- few(optional)

Salt -- 1/2 tsp

Asafoetida.

For Seasoning 

Jeera                       

Mustard  

Method 

• In a hot pan add  oil then mustard, jeera and then kovakai and  saute for a while with salt and turmeric.
• Add  red chili powder .
• Cook kovakai dry  in high flame and stir often to reduce carbonization.
• Serve hot.

Sorakai/Bottlegourd kootu

Sorakai/Bottlegourd kootu is a healthy side dish, Sorakai is rich in water content thus healthy and helps to loose weight.

 Serving for 4 

Ingredients

Cubed sorakai --    1 no( its opitional to takeout the seeds)

Toor dal  --    2 tsp(cooked)

Turmeric ---   A pinch

Sambhar powder --   1/2 tsp 
Mustard --1 tsp

Jeera --  2 tsp

Curry leaves  -- few

Coconut  powder --  2 tsp

Garlic  (crushed) -- 2 nos

Salt  --  1 1/2 tsp

Oil --    3 tsp

Water --  2 cups

Asafoetida.

For Seasoning 

Garlic

Mustard
Jeera

Curry leaves     

 

Method      

• Pressure cook thetoor dal with Asafoetida.
• Heat oil in a  pan add   veg and saute with salt when raw smell disappear add  water.
• Add sambhar powder  with salt allow it to boil for few min.
• Add cooked toordal.
• When the gravy thickens  add  coconut .
• Add the seasonings  and curry leaves.(it takes nearly10 min to thicken).
• Serve hot with Rice.

Microwave Bhindhi fry

Microwave Bhindhi fry  is a easy and cruchy sidedish  that can be taken along  with sambhar , rasam. Generally i avoid ladys finger because it becomes sticky when cooked , if u agree with me then try this receipe its easy, qiuck and tasty.

Serving for 2

Ingredients

Ladies finger/Bhindhi  -- 8 nos

Turmeric  -- A pinch

Chili powder   -- 1/2 tsp

Jeera powder   -- 1 tsp
Corriander powder -- 1tsp

Salt --    1/2 tsp

Oil    --   3 tsp

Asafoetida.

 

Method      

• In a small cup add oil , chili powder, cumin powder, corriander powder, amchoor powder and turmeric with little salt mix to make a paste.
• Slice the veg lengthwise( split) and coat the entire veg with the mixture both inside and outside.
• Take a microwavable container and place them seperately. coat them with little oil and set for micro wave high for 5 min.
• Here we get a tasty  bhindhi fry with little oil.

Potato podimas

Potato Podimas  an easy poriyal  that taste really good. if u make in excess u can also make bonda with it. try it for sure

Serving for 4

Ingredients

Potatoes                4 nos

Chopped onion       1 cup(1 small onion)

Turmeric                 A pinch( optional)

Red chili                  4 no

Jeera                       1 tsp

Urad dal                   1 tsp

Mustard                   1 tsp
Grounded coconut    1 tsp(optional)

Curry leaves            few

Salt                          1/2 tsp

Oil                             3 tsp

Asafoetida.

For Seasoning

Mustard

Jeera

Urad dal

Curry leaves     

 

Method      

• In a hot pan  heat the oil add Mustard, jeera , Dal, curry leaves and red chili.(Always use Non stick pan when working with potatoes.)
• Add chopped Onion and fry till it becomes translucent then add boiled potatoes with  little salt..
• Cut the potatoes into halves and boil them with little salt.
• Peel the skin and mash them without any lumps. and add to the cooked onion.
• Saute until chili 's spicy, salt and flavour mixes ,when u find potatoes sticking to the pan turn off the heat and serve hot.

Cubed Potato fry

Potatoes are the favorite veg for a number of people and iam one among them so i started to explore them with various  combination  one such recipe is this.

Serving for 4

Ingredients

Potatoes                4 nos( cube the potatoes without peeling the skin)

Turmeric                 A pinch

Chili powder            1/2 tsp

Jeera                        1 tsp

Uard dal                    1 tsp

Mustard                   1 tsp

Curry leaves            few

Corrinder leaves      few

Salt                           1/2 tsp

Oil                             3 tsp

Asafoetida.

For Seasoning

Mustard

Jeera

urad dal

Curry leaves     

Corrinder leaves

 

Method      

• In a hot pan  heat the oil add Mustard, jeera , dal, curry leaves.
• Add cubed potatoes   with tumeric and little salt and water.
•  Cook covered until potatoes are cooked .
• When potatoes are  completly cooked add red chili  and stir to coat the veg then cook for few seconds until water gets evaporated and dry.
• In a low flame cook the potatoes to get crispy.(it takes 15 min)
• Serve hot.

Cabbage Carrot poriyal

Cabbage Carrot Poriyal is a colorful and a healthy daily food that is eye catching and mouth watering its a few ingredient fix recipe.

Serving for4

Ingredients

Cabbage                 1/4( dont measure  cut cabbage as it shrinks or )
Carrot                     1 no( peeled and cubed)

Turmeric                 A pinch

Red chili                  4 no

Jeera                       1 tsp

Uard dal                   1 tsp

Mustard                   1 tsp
Grounded coconut    1 tsp

Curry leaves            few

Salt                          1/2 tsp

Oil                             3 tsp

Asafoetida.

For Seasoning

Mustard

Jeera

Urad dal

Curry leaves     

 

Method      

• In a hot pan  heat the oil add Mustard, jeera , dal, curry leaves and red chilli.
• Add chopped veg    with tumeric and little salt.
• When partly cooked  add   little water and cook covered.
• When cabbage and carrot  is completly cooked add coconut  and stir to coat the mixture  then cook for few seconds until water gets evaporated and serve hot

Beetroot Poriyal

Beet root  poriyal  is a  easy side dish to make in bulk as it is easy to cut i make this veg when i need to feed  huge crowd.

Serving for 4

Ingredients

Beet root                 1 ( big beet root peeled and cut into small cubes)

Cut onion                1 cup

Turmeric                 A pinch

Chili powder            1/2 tsp

Jeera                        1 tsp

uard dal                    1 tsp

Mustard                   1 tsp

Curry leaves            few

Corrinder leaves      few

Salt                           1/2 tsp

Oil                             3 tsp

Besan powder          1 tsp

Asafoetida.

For Seasoning

Mustard

Jeera

urad dal

Curry leaves     

Corrinder leaves

 

Method      

• In a hot pan  heat the oil add Mustard, jeera , dal, curry leaves.
• Add chopped onion   with tumeric and little salt.
• When translucent add  beet root  with little water and cook covered.
• When beet root  is completly cooked add red chili  and stir to coat the veg then cook for few seconds until water gets evaporated aad  besan to mix all the veg together( its optional as it makes beet root  looks altogether  )
• Serve hot.

Chow chow Kootu

Chow ChowKootu is a gravy for all kulambhu,  it can also be taken with Chapathi. This is the tasty way to take Chow chow.

 Serving for 4 

Ingredients

Cubed chow chow    1 cup

Moog dal                 1 tsp

Turmeric                 A pinch

Sambhar powder     1/2 tsp

Jeera                       2 tsp

Curry leaves            few

Vengaya vadagam    2 no

Coconut  powder     2 tsp

Garlic                        2 nos

Salt                           1 1/2 tsp

Oil                             3 tsp

Water                        2 cups

Asafoetida.

To grind

Coconut

Jeera

For Seasoning 

Garlic

Vengaya Vadagam

Curry leaves     

 

Method      

• Pressure cook the moog dal with Asafoetida.
• Heat oil in a  pan add   veg and saute with salt when raw smell disappear add  water.
• Add sambhar powder  with salt allow it to boil for few min.
• Add cooked moogdal.
• When the gravy thickens  add grinded coconut and jeera.
• Season with vangaya vadagam and curry leaves.(it takes nearly10 min to thicken).
• Serve hot with Rice. 

Cabbage Masala

Cabbage Masala is a  tasty side dish for all kulambhu.

Serving for 4

Ingredients

Cabbage                 1/2( dont measure  cut cabbage as it shrinks)

Cut onion                1 cup

Turmeric                 A pinch

Chili powder            1/2 tsp

Garam masala        a pinch

Jeera                       1 tsp

uard dal                   1 tsp

Mustard                   1 tsp

Curry leaves            few

Salt                          1/2 tsp

Oil                             3 tsp

Asafoetida.

For Seasoning

Mustard

Jeera

urad dal

Curry leaves     

 

Method      

• In a hot pan  heat the oil add Mustard, jeera , dal, curry leaves.
• Add chopped onion   with tumeric and little salt.
• when translucent add  cabbage with little water and cook covered.
• When cabbage is completly cooked add red chili and masala. and stir to coat the cabbabe then cook for few seconds until water gets evaporated and serve hot

Spicy Kovakai/Tindora stir fry

Spicy Kovakai/Tindora stir fry is a easy and spicy stir fry can be taken with Sambhar, rasam, Kulambhu and even chapathi. when i runout of onion i try this!!!

Serving  for 4

Ingredients

Kovakai/Tindora    1 big bowl( cut lengh wise)

Turmeric                A pinch

Chili  powder          1/2tsp

Jeera                       1 tsp

Mustard                   1 tsp

Curry leaves            few(optional)

Soy sauce                 1 tsp

Salt                           1/2 tsp

Oil                             3 tsp

Water                       

Asafoetida.

For Seasoning 

Jeera                       

Mustard  

Method 

• In a hot pan add  oil then mustard, jeera and then kovakai and  saute for a while with salt and turmeric.
• Add  red chili powder and little  water.
• Cook kovakai dry .
• Add soy sauce and fry in low flame until veg becomes little crispy.
• Serve hot.