Curry Leaves / Karuvepillai

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Avarakkai Poriyal / Broad Beans Fry

An authentic kongunadu broad beans fry in peanut masala powder. We add peanut masala in many of our dishes. We get peanut from our farms every year, this helps peanut availability throughout the year at our houses.

Broad Beans Fry/ Avarakkai Poriyal

 

Avarakkai Poriyal / Broad Beans Fry
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Broad Bean / Avarakkai – 1 lb
  • Oil – 2 tsp
  • Mustard – 1/2 tsp
  • Split Urad dhal – 1 tsp
  • Channa dhal – 1/2 tsp
  • Curry Leaves – 1 strand
  • Red Chili – 4
  • Big Onion – 1/2 no
  • Sambar Powder – 1 tsp
  • Peanut Masala Powder – 5 tbsp
  • Salt – to taste
  • Water – 2 cups
  • Peanut Masala Powder :
  • Peanut – 1/2 cup
  • Cumin – 1 tsp
  • Black Pepper – 10 nos
  • Red Chili – 4
  • Coriander Seed – 1 tsp
  • Salt – to taste
Instructions
To Prepare Peanut Masala Powder :
  1. Fry the Peanut separately until it turns to brown, approximately for 5 min. Heat oil in a small pan, and fry cumin, coriander seeds, red chili, black pepper for 2 min in low flame.
  2. When it become cold, grind all these together with salt to a coarse powder.
Preparation of Broad Bean Poriyal :
PREP:
  1. Cut onion, Red chili. Chop the indian broad bean into small pieces.
COOKING:
  1. Heat 2 cups of water in a vessel or pan and add the chopped green bean, salt – 1 tsp and allow it to cook. Drain the water using food strainer and keep the bean ready.
  2. In an another pan heat remaining oil, when hot add mustard, split urad dhal, channa dhal, curry leaves and red chili. Add Chopped onion and fry till it turns brown. Add the cooked bean, sambar powder and if needed add salt. Fry this for about 2-3 min. Add the ground peanut masala powder and mix gently.
Notes
Adding peanut masala powder is optional, instead grated coconut can be added to make variation.

(*) A good combo with white rice, curd rice and Chapathi. Recipe from my Mom’s Kitchen and which my grand-mother makes often.

Poori Masala / Poori & Urulaikilangu Masala

Any one from Tamilnadu can tell us how famous poori and potato masalas are at our places. Many of the parties will have it for sure. I love them a lot, when I see the puffed up poori I will be tempted to eat 2 more than usual.

Poori Masala / Poori & Urulaikilangu Masala

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Muttai Thokku / Egg Thokku

Egg is rich in protein. Doctor suggests to eat a egg per day. If any one is dieting, a boiled egg an be taken for breakfast. since egg is rich in protein it takes lot of time to digest and makes us not to starve till lunch. A simple egg thokku prepared in tomato.

Muttai Thokku / Egg Thokku

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Coconut Rice / Thengai Sadam

I remember my school days when ever I cook variety rices, since my mom used to pack them for our lunch box. But they cannot be cooked and carried for long trips, as the coconut kept in room temperature for more than a day it becomes rotten. They can be packed for long trips if it’s consumed in the same day. Some people add ghee to the rice and some add milk to it to enhance the taste. I didn’t add any of these. This is my mom’s version.

Coconut Rice / Thengai Sadam

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Andhra Fish Curry Spicy / Meen Kulambu

Many of us like fish gravy,  I love fish cooked in the tamarind juice. I have been trying out many recipes and this one turned to be one among those i liked. I normally add the fish in Kuzhambu before adding tamarind juice coz i like the fish to be cooked well in tamarind. But the fish will break into small pieces, so if you are so concerned add the fish at the end as suggested in the recipes. Fish curry tastes better the next day, try it out. Have Fun !!

Andhra Fish Curry Spicy / Meen Kulambu

Andhra Fish Curry Spicy / Meen Kulambu
Author: Sashi
Ingredients
  • For Marination :
  • Cat Fish/ Tilapia – 1/2 kg
  • Turmeric – 1/2 tsp
  • Salt – 1/2 tsp
  • For Gravy :
  • Tamarind – 1 big lemon size
  • Sesame Oil – 3 tsp
  • Mustard – 1 tsp
  • Cumin – 1 tsp
  • Fenugreek – 1/4 tsp
  • Red Chili – 5 nos
  • Green Chili – 5 nos
  • Curry Leaves – 1 strand
  • Onion – 3 nos
  • Fresh Ginger Garlic Paste – 3 tsp
  • Tomato – 3 nos
  • Red Chili Powder – 2tsp
  • Coriander Powder – 2 tsp
  • Turmeric – 1/2 tsp
  • Salt – to taste
  • Coriander Leaves – 2 stks
  • Aachi Masala Fish Kulambu Powder – 2 tsp ( Optional )
Instructions
PREP:
  1. Wash the fish in water with 1tsp of vinegar. Mix turmeric, salt and marinate it for 30 min.
  2. Soak tamarind in water for 30 min and extract them to a thick juice to 1 cup.
  3. Chop the onions and tomatoes.
COOKING:
  1. In a pan heat oil and mustard,cumin. when mustard crackles add fenugreek, red chili, green chili, curry leaves. Fry for 1 min. Add the chopped onion and fry till translucent. Add ginger garlic paste and fry till the raw smell leaves.
  2. Add the tomato and cook till mushy. Add red chili powder, coriander powder, turmeric, salt. Fry for a min. Add tamarind juice and allow it to boil for 3 min. Add fish at the end and leave for 3 min. Add coriander leaves and switch off.
TIPS:
  1. Add raw mango to get added taste.
  2. Instead of fenugreek seed add fenugreek powder at the end.
Notes
Serve with white rice, plain dosa, chapathi.