Pavakkai vadakkal recipe/ Bittergourd fry recipe

 

INGREDIENTS:

Bittergourd (midhi pavakkai variety) - 1/2 kg.
Salt - as per taste
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Chilli powder - 1/2 tsp.

(OR) sambar powder- 1 tsp.
Turmeric powder - 1/4 tsp.
Oil - 2 tablespoons

METHOD:

Select tender bitter gourd. Wash well and finely chop them. Discard the seeds. 

In a kadai, heat oil, add mustard seeds and urad dhal and when golden brown, add the chopped bittergourd salt and sambar powder OR chilli powder and fry until it is cooked and crisp.

NOTE: To avoid bitterness, you can marinate bittergourd with salt and turmeric powder for 10 minutes, and squeeze the water. But the bitterness is healthy and I do not prefer to marinate and squeeze.

Ennai kathirikkai kariamudhu /Stuffed brinjal fry

INGREDIENTS:

Brinjal - Round variety - 10
All purpose kariyamudhu podi - as needed
(I used 3/4 cup for 15 brinjals. This depends on the size of the brinjal and the quantity of stuffing)
Oil - 4 to 5 tablespoons
Mustard seeds -1/4 teaspoon
Hing - a generous pinch
Turmeric powder - 1/4 teaspoon
Salt - to taste

METHOD:

Select round variety brinjals, cut only the stem. Do not cut the sepals (pavadai in tamil, see pic.). Cut as shown in the picture like a "+" or "x" on the smooth end of the brinjal leaving the bottom portion intact with the sepals. Put in water to prevent discolouring.

Meantime, mix All Purpose Karaiyamudhu Powder and little salt. Take all the brinjals out from water. Stuff with the powder. Check for worms while stuffing.

Heat oil, temper with mustard seeds, add turmeric powder, hing and stuffed brinjals. Add little more salt for the brinjals, mix well, but gently without breaking the brinjals. Cook it covered in a medium-low flame for a few minutes until done. Stir in between so that all sides of the brinjal is roasted/fried well. Tasty ennai kathirikkai kariamudhu is ready. Serve hot as a side dish for south indian thali. Goes well with phulka as a dry curry.  

VARIATION: Karamudhu podi version1 can also be used for stuffing. 

POOSHANIKKAI KARAMUDHU (MUTT STYLE) / ASHGOURD STIR FRY (MUTT STYLE)

Few years ago, 'Srimad Andavan' visited Coimbatore. With the grace and blessings of our 'Acharyan' we got the opportunity for offering one day 'Thatheeyaradhanai' (prasadam/lunch) to all the devotees.  It was on this day, I tasted this karamudhu (curry) for the first time. It tasted very good. I never thought we can make a dry curry with ashgourd until I had this in 'Andavan Ashramam'. Usually, I make only koottu and sambar with ashgourd (vellai pooshani).  After trying this at home, I became a great fan of this karamudhu. These type of curries are called 'samaan podi karamudhu' or 'podi idicha karamudhu' in 'iyengar thaligai'. If you are bored of pooshanikkai koottu and sambhar, do try this simple curry.

INGREDIENTS:

Ash gourd (vellai pooshanikkai) - 1/2 kg.
Oil - 2 tablespoons
Turmeric powder - 1/4 tsp.
Salt - as per taste
Mustard seeds - 1/2 tsp.
Urad dhal - 1/2 tsp.
Red chillies - 2
Asafoetida - a pinch
Curry leaves - few
Mel podi - 2 tablespoons
Grated coconut (optional) - 2 tablespoons 

For Mel podi:

Dry roast and powder:

Pepper - 1/8 tsp
Dry red chillies - 2
Coriander seeds - 2 tablespoons
Chenna dal - 1 tsp

Methi seeds - ¼ tsp.

METHOD:

Cut ashgourd into cubes. Discard the skin and seeds.

Heat a spoon of oil in a pan and dry roast the ingredients given in 'Dry roast and powder', until golden brown, powder coarsely and keep aside.

Heat oil in a heavy bottomed pan, add mustard seeds, urad dhal and red chillies. When golden brown, add hing, turmeric powder, curry leaves and cubed ashgourd.. Add salt, saute well and cover with a lid.  Cook until done. It should be crunchy, not mushy. When done, add the 'Mel podi'. Mix well. Saute for 2 more minutes. Mutt style pooshanikkai karamudhu is ready. 

ALOO PALAK /ALOO PALAK SABZI / VRAT KE ALOO PALAK

This is a simple, yet healthy subji with sautéed spinach and potatoes.  There are two versions of this, dry curry and gravy. The punjabi version of this recipe has onion and ginger garlic paste. But my version is a NO ONION NO GARLIC RECIPE, yet tasty and aromatic. It is an easy subji which goes well with phulka, poori and rice. 

INGREDIENTS:

Potatoes - 4 medium - sized 
Palak / Spinach - 1 bunch
Cumin seeds - 3/4 tsp.
Turmeric powder - 1/4 tsp.
Chilli powder- 1/2 tsp.
Coriander powder - 1 tsp.
Ginger green chilli paste - 1 tsp.
Asafoetida - a pinch
Oil - 2 tablespoons
Salt - to taste

METHOD:

Boil, peel and cut potatoes. Wash palak and chop roughly.

Heat oil in a pan, add cumin seeds and when they sizzle add turmeric powder, ginger chilli paste, hing, chilli powder and coriander powder. Give a quick sauté and add the palak. When it wilts, add potato, salt and mix well. Cook covered for 5 minutes. Stir in between. Serve hot with poori, chappati or rice.

RAW PAPAYA CARROT STIR FRY / RAW PAPAYA AND CARROT CURRY

This stir fry tastes good without garam masala and onions. However, onions, garlic and garam masala are optional.

INGREDIENTS:

Raw papaya - 1 cup (chopped)
Carrot - 1/2 cup ( chopped)
Oil - 2 tsp.
Mustard seeds- 1/4 tsp.
Urad dhal - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Turmeric powder - a generous pinch
Sambhar powder - 1/2 tsp.
Dry red chillies - 2
Scraped coconut - 2 tablespoons
Salt - as per taste
Curry leaves - a sprig

METHOD:

Heat oil in a pan, temper with mustard seeds, urad dhal and when they turn golden brown, add the jeera (cumin seeds), chillies and curry leaves. Give a quick saute without burning and immediately add the chopped papaya and carrot. Mix well and add salt and sambhar powder. Saute well till all the ingredients mix well uniformly, sprinkle little water and cook covered until done. Finally add coconut scrapings and mix well. Serve hot with rice, phulkas and pooris. This curry goes well as a side dish with South Indian thali.

AVARAIKKAI THUVATTAL / BROADBEANS THUVATTAL / BROADBEANS CURRY

This is another traditional south indian curry (poriyal), with some extra spices and termed as 'thuvattal'. A Tanjore style curry made by tambrams. This can be done with any country veggies like broad beans, snakegourd, cluster beans, vazhaipoo (plantain flower) etc.

INGREDIENTS:

Avaraikkai (Broadbeans) - 1/2 kg.
Mustard seeds -1/2 teaspoon
Urad dhal- 1 teaspoon
Turmeric powder - a pinch
Coconut scraped - 3 tablespoons
Dry red chillies - 2
Hing - a pinch
Oil - 2 tsp.
Salt - to taste
Curry leaves - a sprig

To dry roast and powder:
Toor dhal - 1 tablespoon
Cumin seeds-1/2 teaspoon
Dry red chilli - 1

METHOD:

Wash and chop the avaraikai finely.

In a pan, dry roast toor dhal, chilli and cumin seeds in order until golden brown. When cool powder it. Keep aside.

In the same pan, heat oil and when hot add mustard, urad dhal and chillies. When golden brown, add hing, turmeric powder and curry leaves. Saute quickly and add the chopped avaraikkai, salt, mix well and sprinkle very little water. Cover with a lid and cook on low flame until the veggies are cooked and soft. Finally, add the ground powder, grated coconut, mix well and saute for a minute. Serve as a curry with south indian thali.

VARIATION: Cooked moong dhal (should be soft and cooked like sundal but not mushy) can be added. 

SWEET POTATO CURRY

These type of curries are called samaan podi karamudhu in iyengar cuisine. This is a tasty curry which and goes well with jeera rasam (Type 1 and Type 2) when mixed with hot rice and a little ghee. This is also done with brinjals and raw bananas. 

INGREDIENTS:

Sweet potato - 1/2 kg.
Grated coconut - 2 tsp. 
Oil - 2 tablespoons
Turmeric powder - 1/4 tsp.
Salt - as per taste
Mustard seeds - 1/2 tsp.
Urad dhal - 1/2 tsp.
Red chillies - 2
Hing - a pinch
Curry leaves - few
Karamudhu podi - 2 tablespoons

METHOD:

Cook sweet potato (sakkaravalli kizhangu) alongwith salt and turmeric powder. Peel and cut into cubes.

Heat oil in a heavy bottomed pan, add mustard seeds, urad dhal and red chillies . When golden brown add hing, curry leaves and cubed sweet potatoes. Saute well by flipping it gently . Now, add the karamudhu podi and grated coconut.  Mix well. Saute for 2 more minutes. Sakkaraivalli saamaan podi karamudhu is ready.

BUTTER BEANS CURRY

INGREDIENTS:

Shelled fresh butter beans -  3 cups
Mustard seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Dry red chillies - 3
Hing - a pinch
Sambhar powder - 1 tsp.
Karamudhu podi (powder)  - 2 tsps.
Curry leaves - 2 sprigs
Scraped coconut - 1/4 cup
Oil - 2 tsp.
Salt - to taste

METHOD:

Cook fresh butter beans alongwith salt until soft.

Heat oil and add mustard seeds, when they crackle add urad dhal, chillies, curry leaves and hing. Add sambhar powder and give a quick saute. Quickly add cooked beans, karamudhu podi, scraped coconut and stir fry for a minute. Serve hot.

MURINGA ILA THORAN / DRUMSTICK LEAVES CURRY

Picture courtesy: Mrs.Arya (my friend)
INGREDIENTS:

Drumstick leaves / Muringa ila - 4 cups(tightly packed)
Onion - 1 (optional)
Green chilli - 1
Turmeric powder - a pinch
Mustard seeds - 1⁄2 Teaspoon
Urad dal -1 Teaspoon
Dried red chilly - 1
Grated coconut -1/4 cup
Oil - 2 tsp
Salt - to taste

METHOD:

Separate the leaves from the stem, discard the stem, wash well, drain in a colander and keep aside. Chop onions and scrap the coconut.

Heat oil in a kadai. Add mustard seeds, urad dhal, red and green chillies and fry until golden brown. Add chopped onion, turmeric powder and saute until translucent.

Add the washed and drained drumstick leaves, salt and mix well. Cover with a lid and cook it in low flame until they are cooked soft. Add in the scraped coconut and mix well. Turn off the heat in half a minute. Serve as a side dish with rice.

NOTE:
No need to add water as the leaves have a tendency to generate water on its own when cooked.
Do not overcook as it may turn bitter.
Use coconut oil if you want a typical Kerala flavour.

CUCUMBER STIR FRY

This is a very quick curry, yet tasty and can be done in 5 minutes, especially when you are running short of time.

INGREDIENTS:

Organic cucumber - 1/2 kg.
Sambhar powder - 1 tsp.
Salt - as per taste
Oil - 2 tsp.

For tempering:

Cumin seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Turmeric powder - a pinch

METHOD:

Deseed and chop cucumber into small cubes.

In a kadai, heat oil and temper with the given ingredients. Add chopped cucumber, salt and sambhar powder. Saute well, and cook covered till done. Serve hot. Using sambhar powder gives a good aroma. This can also be had as a dry curry with chappatis. Best with south Indian thali.

NOTE: When salt is added it automatically oozes out water which enables uniform cooking.

PALAAMUSU KARAMUDHU

Palaamusu (tender jackfruit ) karamudhu OR podimas is a unique and tasty dry curry. 

INGREDIENTS:

Palaamusu (tender jackfruit / kathal) - 1

Mustard seeds - 1/4 tsp.

Urad dhal - 1/2 tsp.

Dry red chilly - 2

Coconut scraped - 1/4 cup 

Oil - 2 tsp.

Salt - to taste

Curry leaves - a sprig

METHOD:

Apply gingelly oil to your hand, and remove the skin of the jackfruit. Cut into very big pieces and boil in water till soft and done OR pressure cook with water for 1 whistle. Drain water completely. When cool, grate it using the big-holed grater.

Grind the chillies and coconut to a coarse powder.

Heat oil, add mustard seeds, urad dhal, and curry leaves. When they turn golden brown, add the boiled and grated palamusu (jackfruit), salt and mix well. Add in the coconut, chilly mixture and saute' well for 3 minutes. Palaamusu karamudhu is ready. Serve as a curry for South Indian meals.

BROCCOLI AND PEAS STIR FRY

Broccoli belongs to the cabbage family and is rich in nutrients like beta carotene and vitamin C. It reduces the risk of cancer, heart disease and also reduces blood pressure.

NOTE: Broccoli retains its nutritive value when cooked crunchy. Broccoli should not be steamed or boiled for more than 3-5 minutes. Overcooking will decrease its nutritional value. Perfectly cooked broccoli has a bright green colour.

INGREDIENTS:

Broccoli - 1
Shelled peas - 1/4 cup
Salt - as per taste
Cumin seeds - 1/8 tsp.
Green chillies - 2 (slit)
White pepper powder - 1/4 tsp.
Butter - 2 tsp.
Parsley - for garnishing (optional)

METHOD:

Wash and cut the broccoli to florets.

Heat a pan, melt butter, add the cumin seeds. When it sizzles, add the green chillies, peas, broccoli and salt. Sauté on a high flame for a minute. Sprinkle little water, simmer the stove and cook it covered till crunchy. Add white pepper powder , give a quick sauté, garnish with parsley and serve hot.

SOOKHI SABZIAN / SOOKHI SUBJI

INGREDIENTS:

Mixed vegetable - 2 cups. (Any vegetable of your choice. I have used capsicum and cauliflower)
Cauliflower florets - 2 cups
Capsicum - 1
Tomato - 2
Onion - 1 (optional)
Grated ginger - 1/4 tsp.
Cumin seeds - 1/2 tsp.
Mustard seeds - 1/8 tsp.
Turmeric powder - a pinch
Coriander powder - 1 tsp.
Cumin powder - 1/4 tsp.
Garam masala - 1/2 tsp.
Chilli powder - 1/2 tsp.
Amchur - a pinch
Hing - a pinch
Salt - as per taste
Coriander leaves - few
Oil - 2 tablespoons

METHOD:

Cut cauliflower into florets, wash well and soak in water alongwith salt for 15 minutes.

After de-worming wash the florets again. Half boil the florets alongwith salt. Drain & keep aside.

Chop onions, tomatoes and dice capsicum.

Heat oil in a pan and add mustard seeds. When they crackle, add turmeric powder and cumin seeds. Add grated ginger, and capsicums(If adding onions, add at this stage. I haven't used it). Saute till u find white spots in the capsicum . Now add chopped tomatoes and saute for 5 minutes. Add the half-boiled cauliflowers. Add coriander powder, cumin powder, chilli powder and required amount of salt. Mix well, sprinkle some water and cook covered till done. Take out the lid and add the garam masala. Mix well and saute for a minute. Turn off the heat and add amchur powder.

Garnish with coriander leaves.

A simple cauliflower-capsicum curry and a comfortable side dish with Phulkas, rotis and pooris. Goes well with South Indian & North Indian thali.

VAZHAIPOO (BANANA BLOSSOM) PARUPPUSILI

Banana blossom, vazhaipoo in tamil has immense medicinal properties. The flower is rich in fibre and is effective in treating menstrual disorders like excessive bleeding & painful menstruation. It provides relief from stomach ailments, especially ulcers.

NOTE: The stamen and filament should be removed before cooking . A separate post on cleaning vazhaipoo (Banana blossom) will follow. Cleaning is time consuming but worth it.

INGREDIENTS:

Vazhaipoo (banana blossom) - 1

To temper:

Mustard seeds - 1/4 tsp.
Urad dal – 1/2 tsp.
Curry leaves -a sprig
Oil - 3 tablespoons

To coarsely grind:

Toor dal - 1 cup
Dry red chillies – 3
Turmeric powder - a pinch
Salt - to taste


METHOD:

Soak toor dal and red chillies in water for 1/2 an hour. Drain completely and grind coarsely alongwith salt & turmeric powder. If necessary, sprinkle water. Steam cook the ground paste for ten minutes and keep aside.

Finely chop vazhaipoo and boil in water alongwith salt and turmeric powder, drain it and squeeze out the excess water using your hand.

Heat oil in a pan, temper with mustard seeds , urad dal and curry leaves. Add the steam cooked paste and fry for 5 minutes. Add the boiled vazhaipoo, mix well and saute for 3 more minutes.

Serve hot. An excellent side dish with south indian thali.

BABY CORN STIR FRY (SOUTH INDIAN STYLE)

This stir fry tastes good without garam masala and onions. However, onions, garlic and garam masala are optional.

INGREDIENTS:

Baby corns - 20
Oil - 1 tablespoon
Urad dhal - 1 tsp.
Cumin seeds - 1 tsp.
Turmeric powder - 1/4 tsp.
Sambhar powder - 1 tablespoon
Coriander powder - 1 tsp.
Salt - as per taste
Chopped coriander leaves - 2 tsp.

METHOD:

Slit the ears lengthwise, with a knife, without damaging the corns inside. Remove the silk thoroughly.

Wash and chop baby corns to 1/2" round pieces. Boil them in water alongwith salt and turmeric powder. When done, drain the water completely.

Heat oil in a pan, temper with urad dhal and when they turn golden brown, add the jeera (cumin seeds), sambhar powder and coriander powder. Give a quick saute without burning and immediately add the boiled baby corns. Saute well till all the ingredients mix well uniformly. Add the coriander leaves, and give a saute. Serve hot with phulkas and pooris.

This also goes well with South Indian thali.

SPICY RAW BANANA FRY

INGREDIENTS:

Raw banana - 2
Turmeric powder - 1/4 tsp.
Cumin seeds - 1/4 tsp.
Salt - as per taste
Chilli powder - 1 tsp.
Garam masala - 1 tsp. (optional)
Oil - 2 tablespoons

METHOD:

Peel and chop raw banana to 1/2" thick discs. Put it in a bowl of water to prevent oxidation.

Half - boil the banana disks in water alongwith salt and turmeric powder. Drain the water completely.

Heat oil in a non stick pan or tawa, sprinkle chilli powder and garam masala all over the tawa and place these half boiled bananas gently.

Similarly, sprinkle garam masala and chilli powder on the top side also. When crisp on bottom flip it to the other side and fry till crisp. Temper with cumin seeds and mix well without breaking the discs. Goes well with any mixed rice.

JEERA ALOO

INGREDIENTS:

Baby potatoes - 20
Mustard seeds - 1/8 tsp.
Jeera(cumin seeds) - 1/2 tsp.
Green chilly - 1
Onion - 1 (medium sized)
Turmeric powder - 1/4 tsp.
Ginger garlic paste - 1/2 tsp.
Chopped coriander leaves - 3 tablespoons
Coriander powder - 1 tsp.
Cumin powder - 1/4 tsp.
Chilli powder - 1/2 tsp.
Kasoori methi - 1 tablepsoon
Salt - as per taste
Oil - 2 tablespoons
Water - 1/8 cup

METHOD:

Boil and peel baby potatoes. Chop onions and green chillies very finely. Crush kasoori methi with your palms. Keep aside.

Mix coriander powder, cumin powder and chilli powder in water.

Heat oil in a pan, add mustard seeds and when it splutters add cumin seeds and turmeric powder. When jeera sizzles add the chopped green chillies , g.g.paste and onions . Saute well till the raw smell is diffused. Now add the crushed kasoori methi leaves and a generous pinch of salt. When oil leaves the sides, pour in the spice powders mixture. Add the baby potatoes. As salt as per requirement. Saute for a while till the potatoes are well coated and dry. Garnish with coriander leaves. This goes well with chappatis, pooris and a good side dish with rice as curry.

MINTY BABY POTATO FRY / PUDINA ALOO

INGREDIENTS:

Baby potatoes- 20
Coriander leaves - fistful
Mint leaves - fistful
Green chillies - 1 or 2
Cumin seeds - 1/2 tsp.
Black pepper powder - 1/4 tsp.
Kasuri methi - 1 tsp.
Salt - as per taste
Oil - 2 tablespoons

METHOD:

Grind the coriander leaves, mint leaves, green chillies and salt to a fine paste.

Boil, peel and prick the potatoes with a fork. Marinate with the above paste for 1/2 an hour.

Heat oil, add cumin seeds. When it sizzles, add in the marinated potatoes and black pepper powder. Saute well till you see golden spots on the surface of the potatoes. Crush the kasuri methi with your palms and sprinkle over the potatoes and give a quick saute. Serve hot.

CLUSTER BEANS( KOTHAVARANGAI) PARUPPUSILI (3 versions)

Paruppusili OR Paruppu usili is a tasty side dish and a different type of dry curry which is served on all South-Indian marriages. It is a special recipe made during festivals. I am posting here, three methods of making paruppu usili, the traditional version with more oil(tastiest of all), medium-oil version, and the less oil microwave version.

Ingredients:

Cluster Beans - 1/4 kg. (finely chopped)

To temper:

Mustard seeds - 1/4 tsp.
Urad dal – 1/2 tsp.
Curry leaves -a sprig
Oil - differs for all versions

To coarsely grind:

Toor dal - 1 cup
Dry red chillies – 2 or 3
Turmeric powder - a pinch
Salt - to taste

TO DO IN COMMON FOR ALL THE VERSIONS:

Soak toor dal and red chillies in water for 1/2 an hour. Drain completely and grind coarsely alongwith salt & turmeric powder. If necessary, sprinkle water.

Boil cluster beans with salt and turmeric powder, drain it and squeeze out the excess water using your hand.

METHOD:

TRADITIONAL VERSION WITH MORE OIL:

Heat a ladle of oil in a pan, temper with mustard seeds , urad dal and curry leaves. Add the ground paste and fry till crisp and golden brown. Add the boiled cluster beans, mix well and saute for 3 more minutes.

MEDIUM-OIL VERSION:

Steam cook the ground paste for ten minutes and keep aside.

Heat 2 tablespoons of oil in a non- stick pan, temper with mustard seeds , urad dal and curry leaves. Add the ground paste and stir fry for 3 minutes. Add the boiled beans mix well and saute for 3 more minutes.

LESS-OIL & MICROWAVE VERSION:

In a micro proof dish, combine together the boiled cluster beans and the ground paste and Microwave HIGH(uncovered) for 5 minutes. Add 1 tsp. of oil, mix well and cook it uncovered in MICRO HIGH for two more minutes. Temper with the given ingredients. Serve hot.

CLICK HERE FOR BEANS PARUPPUSILI

CAULIFLOWER STIR FRY

INGREDIENTS:

Cauliflower florets (medium-sized) - 3 cups
Onion - 1
Chilli powder - 1/4 tsp.
Kashmiri chilli powder - 1/2 tsp.
Sambhar powder - 1 tsp.
Kesari powder - 1/8 tsp.
Turmeric powder - a pinch
Oil - 3 tsp.
Salt - as per taste

FOR TEMPERING:

Mustard seeds - 1/4 tsp.
Urad dhal - 1/4 tsp.
Cumin seeds - 1 tsp.

METHOD:

Parboil the cauliflower florets with turmeric and salt. Dissolve kesari powder in 3 teaspoons of water. Keep aside.

Heat oil, temper with the given ingredients, add chopped onions and saute till translucent. Now, add all the powders, give a quick stir and add the parboiled cauliflowers. Stir well, sprinkle the kesari powder solution and cook covered in low flame for 5 minutes. Do not overcook. This should be slightly crunchy. Goes well with phulkas and also as a side dish with South Indian meals.