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.
Split Urad Dhal / Split Black Lentil / Ulunthu
Cauliflower Egg Fry / Cauliflower Muttai Varuval
Cook Time :25 Min | Servings : 2 Persons
I have been really busy lately, and haven’t had the time to post any recipes. But I promise, I will try adding as many recipes I could forth coming, I have some of them in draft and will post it soon. This recipe is a good combination with chapathi/ roti or even toasted bread.
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Beetroot Fry / Beetroot Poriyal
Cook Time :20 Min | Servings : 2 Persons
I have been having this in my drafts for a while. Not much to say about it, it’s our day today life cooking of a simple beetroot fry. It’s the the way we do at our house from kongunadu. Probably, every one does it in the similar way I guess.
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Cabbage Fry / Muttaikose Poriyal
Cook Time :20 Min | Servings : 2 Persons
A simple fry which is commonly taken with white rice, Curd rice and Sambar. This recipe is a version without coconut, normally we add fresh grated coconut.
Instant Tamarind Rice / Readymade mix Puliodharai Sadam
An instant ready made tamarind rice with the ready made Sakthi Masala Puliyodharai Podi. It’s quick and yet tastes good like home made.
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.
Avarakkai Poriyal / Broad Beans Fry
Author:
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 :
- 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.
- When it become cold, grind all these together with salt to a coarse powder.
Preparation of Broad Bean Poriyal :
PREP:
- Cut onion, Red chili. Chop the indian broad bean into small pieces.
COOKING:
- 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.
- 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.
