Carrot Beans Poriyal

From Carrot, you get vitamin A and a host of other powerful health benefits including beautiful skin, cancer prevention, improved vision, healthy glowing skin, antiseptic, healthy teeth and gums and anti-aging.The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids.

Diets rich in beans are being used to lower cholesterol levels, improve diabetics, blood glucose control,reduce risk of many cancers,lower blood pressure,regulate functions of the colon,prevent and cure constipation

prevent piles and other bowel problems.  

Carrot Beans Poriyal

Ingredients

Carrot - 2 nos

Beans - 10 to 15 nos

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Channa dhal - 1 tbsp

Curry leaves - 1 strand

Red chilli or Green chilli - 2

Onion - 1 large

Water - as required

Salt to taste

Coconut (Grated ) - 2 tbsp

Method:

1. In a Kadai, heat oil and add mustard seeds. Once it splitters add channa dhal, curry leaves, chillis and chopped onions one by one and saute till onions are transparent and channa dhal is fried well. Add chopped vegetables, salt and mix well.

2. Pour water in the kadai till the vegetables are slightly immersed and close the lid. So that it will cook well.

3. Once water is fully evaporated and vegetables are cooked well add the grated coconut and mix well. Saute it on low flame for a minute and switch off the flame

4. Serve hot with Rice or Chappathi

Tomato gravy/ Thakkali kolumbu

Thakkali Kolumbu

Ingredients

Oil - 2 tbsp

Onion - 1

Mustard seeds - 1 tsp

Garlic Pods - 3 nos

Curry Leaves - 1 strand

Asafoetida - a pinch

Water - 4 cups

Salt for taste

Turmeric powder - 1 tsp

Coriander leaves - a few

To Grind

Small Onions - 10 to 15 nos

Cumin seeds - 1 tbsp

Coriander seeds or Coriander powder - 2 tbsp

Garlic Pods - 6 to 8 nos

Red chillis - 2 to 3 nos

Curry Leaves - 1 strand

Tomatoes - 3

Method

1. Pour some oil in a Kadai, and add ingredients in section to grind one by one and saute them till the raw smell goes off. 

2. Cool the mixture and grind it into fine paste using a blender

3. In a kadai, pour oil and throw mustard seeds, once it splitters, add garlic, onions, asafoetida and curry leaves and saute till onions are transparent. Then add the ground mixture into it with turmeric powder, salt and water.

4. Once it comes to boil, wait for 3 minutes and switch off the flame. Garnish with coriander leaves.

5. Serve hot with Rice, Dosa, Idly

Tomato Gravy

Pavakkai Poriyal / Bitter Gourd Poriyal

Bitter Gourd Poriyal

Ingredients

Bitter gourd/ Pavakkai - 2 nos

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Channa Dhal - 1 tbsp

Curry leaves - 1 strand

Chilli powder - 1 tsp

Onion - 1

Salt to taste

Jaggery or Sugar - 1 tsp

Method

1. In a pan, pour oil, and throw mustard seeds in it, Once it splitters, add channa dhal, curry leaves, chopped onions and saute till onions are golden.

2. Then add chopped bitter gourd along with salt and chilli powder and saute for 2 mins.

3. Add water till vegetable get immersed. Add jaggery or sugar and close the lid. Adding jaggery or sugar will reduce the bitterness of the bittergourd.

4. Wait till the bitter gourd gets cooked properly and dry.

5. Serve hot with Rice.

Tomato Rasam/ Thakkali Rasam

Tomato Rasam

Ingredients

Tomatoes - 2 large
Tamarind - 1 inch piece
Salt to taste
Curry Leaves - 1 strand
Red chiillis / green chillies - 2 ( green chillis will add good flavor to tomato rasam)
Garlic pods - 4 nos
Asafoetida - a pinch
Turmeric powder - 1/2 tsp
Coriander leaves - for garnishing

To grind:

Cumin seeds - 1 tsp
Pepper - 1 tsp
Garlic pods with skin - 3 nos

Method:

1. In a pan, pour some water and cook the cut tomatoes and tamarind for 5 minutes

2. Take the tamarind and puree it with hands and strain using a strainer and keep it aside. Same way puree the tomatoes in a blender and keep it aside

3. In a blender, put all the ingredients in section to grind and ground it for just 5 seconds. It should be like below. Should not ground finely.

4. In a kadai, pour oil and throw the mustard seeds, once it splitters, add the curry leaves, chillies, Asafoetida and garlic pods saute for a minute and add the ground mixture to it and saute for a minute. Then add the tomato puree and tamarind puree

5. Then add salt, turmeric powder and required water. Water quantity is of your choice . If you want it to be thick add less water. Let it come to boil. Once it starts boiling switch off the flame in another 2 minutes. Over boiling will spoil the taste of rasam.

6. Garnish with coriander leaves and transfer to a vessel and immediately close the lid till you serve. Closing preserves the aroma of Rasam. Serve hot with Rice and appalam

Vendakkai Moor Kolumbu/ Ladies finger Buttermilk Gravy

Vendakkai Moor Kolumbu

Ingredients:

Oil - 2 tbsp

Small Onions - 5 nos

Curry leaves - 1 strand

Mustard seeds - 1/2 tsp

Turmeric Powder - 1 tsp

Butter Milk - 2 cups

Ladies finger - 10 nos (u can also use ash gourd or drumstick or any vegetable of your choice)

Salt to taste

To grind:

Toor Dhal - 2 tbsp

Cumin seeds - 1 tbsp

Coriander seeds - 1 tbsp

Red chillies - 2 or 3 nos

Coconut - 1 cup

Garlic pods - 4 nos

Small Onion - 6 nos

Method:

1. Grind all the ingredients in the section To grind in a blender and keep it aside. Pour some oil in a pan and fry the ladies finger for 3 to 4 mins and keep it aside

2. In a kadai, pour oil and throw mustard seeds into it and wait till it splitters and add onions and curry leaves and saute till onions are transparent. Then add the ground paste into it and add turmeric powder and salt to it and let it boil for 5 to 8 mins till the raw smell goes off

3. Then add the ladies finger and butter milk to it and let it be on low flame for 2 to 3 minutes. Donot keep it on flame for long time once you add butter milk as it tend to curdle.

4. Serve hot with Rice and Papad.

Masoor Dhal Gravy

Masoor dhal

Ingredients:

Masoor Dhal - 1 cup

Mustard seeds - 1/2 tsp

Cumin seeds - 1 tsp

Red chillis - 2 or 3 nos

Curry leaves - 1 strand

Garlic pods - 6 nos

Ginger grated - 1 tbsp

Small onions - 8 nos / large Onion -1 nos

Tomato - 2 small

Oil - 2 tbsp

Turmeric - 1 tsp

Water - 3 cups

Salt to taste

Method :

1. In a pot shapped vessel, cook the masoor dhal with 3 cups water, tumeric powder and 1 tsp oil

2. In a pan, pour oil and add the mustard seeds. Once it splitters add cumin seeds, garlic pods, ginger, curry leaves and stir for a minute. Then add onions and saute till it turns golden.

3. Then add the chopped tomatoes and saute for 2 to 3 minutes till the tomato is half cooked. Then pour the cooked masoor dhal along with the water in it. Add salt and close the lid.

4. Let it boil for 5 minutes. Switch off the flame and serve hot with Rice or Roti

Coconut Chutney / Thengai Chutney

Ingredients

To Grind:

Coconut - 1 cup

Roasted Channa dhal - 1/4 cup

Small Onions - 4 nos

Garlic pods - 2 to 3 pods

Curry leaves - 1 strand

Green chillis - 1 or 2

Salt to taste

To Temper

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Curry Leaves - 1 strand

Urad dhal - 1 tsp

Red chillis - 1 (optional)

Method:

1. In a blender, put all ingredients in the section To grind and pour some water and grind well

2. In a small pan, pour oil, and put all ingredients in the section To temper one by one and stir for a minute.

3. Pour the tempered mixture in to the ground chutney and mix well.

4. Serve hot with Idly or Dosa

Coconut chutney with Idly/ Sambar

Beans Poriyal

Beans Poriyal

Ingredients

Chopped Beans - 1 cup

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Channa dhal - 1 tbsp

Curry leaves - 1 strand

Onions - 2 large

Red chillis - 2 nos

Shredded Coconut - 1/4 cup

Turmeric powder - 1/2 tsp

Method

1. In a pan, add oil and mustard seeds. Once mustard splitters, add channa dhal, red chillis and curry leaves. Once channa dhal is light brown, add onions and stir fry for 2 to 3 minutes. Then add chopped beans and saute them for 2 minutes

2. Add water till beans gets fully merged in water and add turmeric and close the pan. In 10 to 15 minutes beans will be cooked well and water will be evaporated. Add coconut and mix well and switch off the flame.

3. Serve hot with Rice