Sambar Powder

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Mini Idli and Sambar

When I think of mini idli, the first thing that comes to mind is the tasty ghee filled mini idli with sambar from Saravana Bhavan/ Ananda bhavan. I don’t think there’s a better way to eat mini idlis other than soaked in sambar. You can make varieties based on the ingredients you have at home like masala idli, fried idli, pepper fried idili etc…

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Brinjal Fry/ Kathirikai Varuval

Cook Time :30 Min | Servings : 2 Persons

These days I prefer to cook very easy recipes and get out of the kitchen quickly. I usaully take this along with Chapathi but goes well with Sambar Rice/ Rasam Rice or Curd Rice.

Dry Brinjal Fry/ Kathirikai Poriyal

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Ghee Lentil Rice / Nei Paruppu Sadam

Cook Time : 35 Min | Servings : 2 Persons

Ghee Yellow Lentil Rice / Nei Paruppu Sadam
This is a simplified version of bisibelabath. Hang on, I didn’t mean the authentic one, it’s my version. When you feel lazy to cook, this would be an easier recipe with a quick cook time. Of course, dhal with ghee tastes heavenly and you can add any vegetables of your taste. Though it is sort of an instance recipe, it vanishes from the plate pretty fast.

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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.

Bitter Gourd Fry / Pavakai Varuval

This is my mom’s specialty recipe. When this is cooked at my home, I don’t even leave any trace in my plate. Ghee along with bitter gourd mixed with white rice really tastes good.

Bitter Gourd Fry / Pavakai Varuval Ghee reduces the bitter taste of it little. I bet you would surely like this if you are a fan of bitter gourd. Try it out and let me know.
Bitter Gourd Fry / Pavakai Varuval

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