Vegetarian Recipes
Poosanikai Poriyal / Pumpkin Poriyal
- 09
- September
- 2008
Poosani Kai Poriyal: Pumpkin Poriyal. Ingredients: Orange pumpkin 4-6 slices – cubedSaltDry red chilies 2Curry leaves fewMustard seeds 1/4 spoonOil few spoons. Method: In a wok, heat oil. Add mustards, curry leaves and chilies. Then followed by pumpkin pieces. Saute for 2 minutes. Salt it and cover with lid. Let it get cooked like this(without […]
Thonjal – Mullangi Thanni Kuzhambu
- 09
- September
- 2008
Thonjal Mullangi Thanni Kuzhambu: Kozhuppu Thanni Kuzhambu. Cholesterol – Radish Curry Ingredients: Goat’s Cholesterol sheets 100 gramsRaddish 2 large slicedGinger-garlic paste 1 spoonSaltTurmeric 1/4 spoonChili powder 1 spoonOil few spoonsCilantro to garnish. Method: In a wide wok, heat oil. Add ginger-garlic paste and fry for 2 minutes. Add goat’s cholesterol + raddish slices to it. […]
Vendhaya Keerai Kothu Paruppu
- 09
- September
- 2008
Methi Dhall: These greens are known as Methika in Sanskrit. Menthilu in Telugu, Methi in Hindi, Vendhaya Keerai in Tamil. Its Botanical name is Trigonella foenum and English name is Fenugreek leaves. Fenugreek leaves are body Coolant. It has laxative and diuretic properties. It is said to tone the tissues. Astringent – causes contraction. Relieves […]
Alu Palak Roast / Potato-Spinach Roast
- 09
- September
- 2008
Aloo-Paalak Fry: Potato-Spinach Fry. Urulai-kizhangu Pasalai keerai Varuval. Ingredients: Potatoes 2 largeBaby spinach 1 bag (chop coarsely)SaltTurmeric powder 1/4 spoonChili powder 1 spoonCumin powder 1/4 spoonCoriander powder 1/4 spoonMustard seeds 1/4 spoonCumin seeds 1/4 spoonUead dal 1 spoonOil few spoons. Method: Boil potatoes for about 10-15 minutes. Peel them and cube them. Set aside. In […]
Manathakali Kai Sambar
- 09
- September
- 2008
Manathakali Kai Sambar: Mani-thakkali Kai Sambar. Milagu-Thakkali Kai Sambar. Sukidi Kai Sambar. From the name itself it explains that these berries are very tiny. Its about the size of pepper. They are green in color and turns to purple when they ripe. Both the greens and these berries are edible. Greens….I already mentioned ‘Masiyal’ and […]
Drumstick Greens Coconut Fry
- 08
- September
- 2008
Murungai Keerai Thengai Poriyal: Ingredients: Moringa greens 1 large bowl fullCoconut 1/2 shell gratedDry red chilies 6Chana dal 1 fistfulSaltMustard seeds 1/2 spoonSesame oil few spoons. Method: In a wok, heat oil. Add mustard, chlies and chana dal. Fry them till mustard splutters and chana get well roasted. Now add greens and salt to it. […]
Agathi Keerai Sambhar – Hummingbird Greens!
- 08
- September
- 2008
Agathi Keerai Sambar: Agathi Keerai(Tamil) is known as Agathi leaves in English. The botanical name of this tree is Sesbania grandiflora and common name is Hummingbird tree. It is also called as Agasthiya in sanskrit. Medicianal Value: Balances pitta and kapha, Bitter in taste and has to be taken occasionally.It is not advised during medication […]
Snake Gourd Dal
- 08
- September
- 2008
Podalangkai Dhall Padavalankai Parippu. Potlakaye Chaaru. Ingredients: Snake/Ash GourdThoor Dal 1 cupSaltTurmeric pinchGreen chilies 3 finely choppedOnion 1 small finely choppedGarlic 6 clovs fienly choppedTomato 1 large choppedCumin seeds 1 spoonAsafoetida 1 pinchOil few spoonsCilantro leaves few. Method: In a pressure cooker, cook dal with salt and pinch of turemric in it. When they are […]
Pennywort Greens Chutney
- 08
- September
- 2008
Vallarai Thuvaiyal: Ingedients: Vallarai Greens 1 cup(leaves alone)Coconut grated 1 cupUrad dal 1 fistfulGinger 1″(optional)Garlic 4 beadsPeppercorns 4Cumin 1/4 spoonDry red chilies 5-6Tamarind paste 1/4 spoonCurry leaves fewSaltGhee/oil. Method: Wash the greens and set aside. In a wok, heat Ghee. Add pepper, cumin, chilies and curry leaves. Fry for aout 2 minutes. Then followed by […]
Drumstick Greens Masiyal
- 08
- September
- 2008
Thulir Murungai Keerai Masiyal: I remember my Grandmother use to make this Masiyal. Generally people make poriyal out of this greens. Its weird that she makes masiyal out of it. She selects only the fresh young leaves for it. The spciality is …..she wet-grinds them in Kal-Ural/ Aattu Kal(Traditional Cut Stone’s Grinder). Ah ah Awesome […]
