Peanut / Groundnut / Nilakkadalai

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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.

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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Pulicha Keerai Chutney / Gongura or Sorrel Leaves Chutney

This is a Kongunadu style rather village style Sorrel leaves Chutney, my grand mother used to make this in bulk and pack it to us during the season. We keep it refrigirated for atleast a week and enjoy them with white rices. Sorrel Leaves are high in Iron and has lot of nutrients. They taste tangy, so the recipe should somewhat balance the taste so that it can be consumed with no troubles.
Variations can be made with adding tomatoes. Sorrel leaves chutney tastes sour. To reduce the sour taste my mom suggested to add peanuts. It would be ground in stone grinder in villages without adding water. It lasts up to a week in this way without refrigerating.
If you could avoid water it would taste better. In mixi it’s difficult to grind it very thick so i added little water.

Pulicha Keerai Chutney / Gongura or Sorrel Leaves Chutney
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Raw Mango Rice / Mangai Sadam

Mango rice preparations is much similar to the lemon rice but will be with mango’s sour taste added coz of raw mango prepared in tamilnadu style. My friend advised me not to make any dishes with onions on Varalakshimi Nonbu and I decided to make this. So this rice don’t have onions, but if needed they can be added.

Raw Mango Rice / Mangai Sadam

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Tamarind Rice / Iyengar Kovil Puliyodharai / Puli Sadam

I’ve always loved the puliyodharai served in temples and always wanted to make it at home to have it when ever I feel like. This is the closest I could getto that temple one.
The key is the masala powder and roasted peanut added to the recipe. At my home they never used to add the podi but I like it with the podi. it gives the nice aroma.

Tamarind Rice / Iyengar Kovil Puliyodharai / Puli Sadam

Tamarind Rice / Iyengar Kovil Puliyodharai / Puli Sadam
Author: Sashi
Ingredients
  • Tamarind – big lemon size
  • Rice – 4 cup
  • Sesame oil – 4 tsp
  • Mustard seed – 1/4 tsp
  • Channa dhal – 1 tsp
  • Asafoetida – 1 pinch
  • Red chili – 7 nos
  • Curry leaves – 1 strand
  • Peanut – 1/2 cup
  • Turmeric Powder – 1 tsp
  • To fry and grid :
  • Red Chili – 5 nos
  • Channa dhal – 2 tsp
  • Coriander seed – 2 tsp
  • Fenugreek seed – 1/4 tsp
  • Sesame seed – 1 tbsp
Instructions
PREP:
  1. Extract tamarind juice to not more than 1- 1.5 cups.
  2. Fry the items given in to fry in a pan with little oil until golden brown and the sesame seed starts crackling. Grind this to fine powder.
COOKING:
  1. Heat oil – 4 tbsp in a pan, when it’s hot, add mustard, channa dhal, asafoetida, red chili, peanut, curry leaves and fry this for a minute.
  2. Remove the fried peanut at this stage if you like it crunchy which is the way I do it. But it’s optional step.
  3. Add tamarind juice extract, turmeric and salt. Allow this to cook till oil separates in medium flame and stir often, it going to take around 20-30 mins.
  4. Add ground powder – 2 tsp and mix well. Keep it on the stove for about 5 minutes in low flame.
  5. Add the rice and mix gently. Taste for salt and add if required.
  6. Add the remaining ground powder if any now and allow the rice mix to stay for 30 min before serving.
TIPS:
  1. Use the whole batch of ground powder if needed for enhanced taste.
  2. Peanut enhances the taste
  3. Cashew nuts can also be added to enhance the taste.
  4. You can grind the podi in bulk and save it in refrigerator for future usage upto 2 months.

(*) Serve with Pappads, Applam, Vadam.

Wheat Flour Dosa / Peanut Chutney (Groundnut Chutney)

When I was young, I always go to my grand ma’s house for any holidays. She makes it for dinner almost every day with Tomato sambar and Coconut Chutney.  She grinds the chutney in hand grinder and the taste used to be awesome, it is still in my tongue. Wheat dosa is very healthy one and a substitute for chapathi. The variations can be done with chopped onion, green chili and coriander leaves added to it. Best tastes with coconut Chutney, Peanut chutney or any of the fav Chutnies.

Wheat Flour Dosa / Peanut Chutney (Groundnut Chutney)

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