Vendakkai poriyal

Ingredients

Vendakkai 250 grams

1 large onion

1 large tomato

5 garlic pods

2 redchilli

1string of curry leaves

1/2tbsp of turmeric powder

1 tbsp of chilli powder

Oil as needed

Salt as needed

Mustard seeds, channa dal to tempering

Method

Heat oil in a kadai. Once hot add mustard seeds, channa dal to splutter.

Add the sliced garlic pods and curry leaves fry.

Add the chopped onions with redchilli. Saute until it gets cooked

Now add the Veggies. I have already fried in little oil until it turns half done

Add salt to taste

Add turmeric powder 1/2tbsp and redchilli powder

Fry well until the masala powder gets mixed well. Sauté for 2 minutes.

Than add the chopped tomato. Cook until it turns mushy

Finally add the grated coconut and coriander leaves. Sauté for a second and switch off the flame

Vendakkai poriyal is ready

Comments

Masala vadai/Paruppu vadai

Masala vadai / Paruppu vadai This is the typical south Indian style masala vadai. this is one of our families favorite snack made during all the festive without fail. for padayal we prepare plain vadai using the batter without adding onion and salt. my mother used to make flat vadai,i used to grown up to that, but in my in laws place they used make it as killu vadam style. a bowl full of vadai immersed in payasam will be a heaven on earth combo. Ingredients: Vadai paruppu/pattani paruppu 5oogrms Large onions 2 nos Redchilli 3 nos Garlic pods 2 Ginger small piece Greenchilli 2 nos Fennel seeds 1tbsp Salt as needed Oil as needed Coriander leaves half bunch Curryleaves 5string Method: t Soak the vadai paruppu/patani paruppu for 2 hours. once soaked drain the water and keep aside. Add the dal to mixer grinder add redchilli according to your taste add a tablespoon of fennel seeds add 2 garlic pods and small piece of ginger ...

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Ingredients 1 fresh raw mango Salt to taste Gingelly oil 1tbsp Mustard seeds 1tbsp Fenugreek 1 string of curry leaves 2redchilli 1/2tbsp of turmeric powder 1 tbsp of chilli powder 1tbsp of sambar powder Method Wash and Peel the outer layer of the mango Cut into small cubes Transfer to a bowl. Add 1/2 tbsp of turmeric powder and chilli powder Add 1tbsp of sambar powder Add salt to taste and mix well Add the tempering and mix well. This can be used as a best combo for Curd rice. It stays good for one week if refrigerated Instantango pickle is ready

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Ingredients Potato 2nos Cauliflower small 1 large onion 2 greenchilli 1 tomato 1tbsp gg paste 1/4tsp mustard seeds 1/4tsp turmeric powder 1/2tbsp chilli powder Salt to taste Oil as needed Method Heat oil in a kadai. Add mustard seeds to splutter. Add the onion with greenchilli and curry leaves. Sauté well Add the tomatoes. Cook well Add gg paste cook well until. The raw smell goes off Add the peeled and chopped potatoes and cauliflower florets already cooked with little salt. Check for seasoning Add a pinch of turmeric powder Add half tbsp of chilli powder. Roast well in low flame for 10 minutes Yummy poriyal is ready. It can be served with sambar sadham, rasam sadham, curd rice. It goes well with chapathi and rotis too

RajeeSamayalarai

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