Pattai Pirattal /Pachai Pattani Pirattal /Green Peas Semi Dry Curry

Pirattal is a semi dry dish popular in Chettinad cusine and can be made in various ways.Vegetables like eggplant,drumstick and legumes,even chicken ,mutton also used to make pirattal.
Each tastes unique on its own way.I have shared vegetable pirattal here using baby eggplant and drumstick.

Pirattal is a versatile dish which can be served as an accompaniment or can be mixed with rice and eaten.

Coming to the recipe,it can be made with both fresh and dried soaked peas.Today's version is with the soaked peas and cooked the peas in the open pot.Most of the times, soaked green peas get overcooked in the pressure cooker,so I prefer the open pot method.It takes only 15-20 minutes to cook,meanwhile rest of the preparation for the curry can be done.

                                                                  

                                                            

                                                                         Pattani Pirattal /Green Peas Semi dry Curry

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   Basic Information

   Preparation time 15 minutes
   Soaking time 6 hours or overnight
   Cooking time 25 minutes

   Serves 3 (generously)

  Ingredients

  

Ingredient	Quantity
Green peas/pachai pattani	1 cup (dried)
Onion( finely chopped)	1 medium size
Curry leaves/karivepillai	few leaves
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	3/4 -1 tsp
Coriander powder/dhaniya podi	1.5 tsp
Garam Masala powder	1/4 tsp
Fennel seeds	1/4 tsp
Salt	1 tsp
Coriander leaves(finely chopped)	1 tbs
Oil	1-1.5 tbs

 
 Grind to fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Tomato	1(medium size)
Cashews/mundiri	2-3
Fennel seeds/sombu	1/2 tsp
Ginger/inji	1/2 inch piece
Garlic/poondu	2-3 cloves

  

   Method 

• Soak the green peas overnight and cook it in a pressure cooker or open pot along with a generous pinch of salt.Cook until the peas is tender and it should hold the shape.Set it aside.

• Grind the given ingredients for grinding to a fine paste and keep it aside.

• Now heat a pan with oil and once it becomes hot,crackle the fennel seeds.Saute it with pinch of salt till onion turns transparent.Add in the ground paste. 

• Cook it until the raw smell disappears.Add in all the spice powders,salt and give it a mix.Now rinse the blender jar with water and add it.Mix it well.Let it boil for couple of minutes.

• Now add in the cooked green peas and cook it covered for 3-4 minutes or until the moisture gets evaporated.Add in the chopped coriander leaves and lemon juice, mix it well.

• Serve it with rice or roti.

• A tsp of ghee can also be added along with oil for extra rich taste.
• Use ripe tomatoes to get a nice taste.
• If fresh peas is used,then add it along with the onion and saute it.Then follow the rest of the method.

Enjoy.......................

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Murungaikeerai Vazhaipoo Poriyal

Vazhaipoo (banana Blossom) and moringa leaves(murungai keerai) are my favorite and used to appear in mom's kitchen often.But after coming to US,very rarely it appears in my kitchen in the recent years.

Though the cleaning process of moringa leaves and banana blossom is time consuming.But looking at the health benefits its worth to make it.

Coming to the recipe,it can be made with or without dhal/lentil.As we prefer to make it with dhal I cooked along it,also the dhal needs to be soft and not mushy.

This poriyal goes very well with sambar and Kaara Kulambhu.But I personally prefer to mix it in white along with a dash of ghee.Soon share,how to clean the vazhaipoo in a different post.

                                                                      

                                                            

                                                                                    Murungaikeerai Vazhaipoo Poriyal 

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   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Banana blossom/Vazhaipoo(finely chopped)	1.5 cups
Moringa leaves/murungaikeerai(finely chopped)	3-4  cups(loosely packed)
Onion(finely chopped)	1 (small size)
Green chilly/pachamilagai (optional)	2(slit lengthy)
Toor dhal/thuvaram paruppu(cooked soft)	1/ 4 cup
Coconut(grated)	3 tbs
Turmeric powder/manjal podi	1/8 tsp
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Red chilly/varamilagai	1 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Clean the vazhaipoo and chop it finely and put in salt water to prevent color changing.

• Heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add in the chopped onion,green chilly and curry leaves.Saute the onion for couple of minutes,then add the moringa leaves and saute it for couple of minute or till it wilts.

• Now add in the salt and 2-3 tbs of water, cook it covered in a medium flame for 3-4 minutes.Sprinkle some water if needed.Meanwhile drain the water from the vazahipoo and keep it aside.Once the moringa leaves is almost cooked add in the chopped vazhaipoo and mix it well.Cook it covered for couple of minutes or till it becomes soft.

•  Now add in the grated coconut and cooked dhal to it.Mix it well and put off the flame.

• Serve it along with rice and kulambhu.

• Shallots are preferable instead of onion.
• Add the salt after the moringa leaves wilt.
• Some of the moringa leaves needs extra time to cook.

Enjoy...........

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Simple Everyday South Indian Thali

After,couple of weeks break,I am starting the blogging with Blogging Marathon 70th edition.For this week I choose the Thali as theme and sharing a simple everyday Tamilnadu style Thali.For this theme I wanted to share some other state Thali.But due to lot of personal work and my laptop issues,finally ended up in making a typical home style food.
Most of the recipes made for this thali were shared already but the beetroot poriyal is a pending post.So sharing the recipe and also used the beet greens and made kootu out of it.Will share the kootu recipe later.
The Thali consists of

White rice
Ennai Kathirikkai Kulambhu
Rasam
Vellarikkai(cucumber) Thayir pachadi/raita
Beet leaves Kootu
Beetroot Poriyal
Paruppu Thogayal
Curd
Arisi Vathal/Vadam aka Ilai Vadam

Coming to the recipe,here I used roasted peanuts in the poriyal to give extra crunch.Instead of peanuts,boiled peas or channa dhal can be used.

                                                                      

                                                            

                                                                                              Beetroot Poriyal 

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   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Beetroot(finely chopped)	1.5 cups
Onion(finely chopped)	1 (small size)
Green chilly/pachamilagai	2(slit lengthy)
Red chilly powder/milagai podi	1/8 tsp
Coconut(grated)	2-3 tbs
Peanuts(roasted)	2-3 tbs
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Red chilly/varamilagai	1 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Wash the beetroot in the water for 3-4 times in cold water to remove the soil particles.Peel the skin and chop it finely.

• Take the chopped beetroot in a pressure pan and add a pinch of salt and 2 tbs of water.Pressure cook it for a whistle.

• Meanwhile heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add the peanuts and roast it for a minute.Add in the chopped onion,green chilly and curry leaves.Saute the onion for couple of minutes,then add the cooked beetroot,red chilly powder and salt.

• Give it a mix and keep it a low flame for 2 minutes to become dry.Add the grated coconut and mix it well.Put off the flame.

• Serve it along with rice and kulambhu.

Enjoy...............................

Sumber http://www.naliniscooking.com

Mixed Vegetable Egg Bhurji/Kaikari Muttai Podimas

Coming to the final day of the theme under bhurji recipes in Blogging marathon#62 is mixed veggie egg bhurji.
This recipe is similar to egg bhurji and uses lot of veggies.This recipe I noted down from a T.V show and tired it couple of times with other veggies too.
Here I used one extra large egg and its easily served 2,but if you are using a regular egg,2 eggs are needed.

                                                                      

                                                            

                 Mixed Vegetable Egg Bhurji/Kaikari Muttai Podimas

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   Basic Information

   Preparation time 15 minutes
   Cooking time 12 minutes

   Serves 2

  Ingredients

  

Ingredient	Quantity
Egg	1-2
Carrot(grated)	2-3 tbs
Beans(finely chopped)	2 tbs
Cabbage(shredded)	a fistful
Tomato(finely chopped)	1(small size)
Onion(finely chopped)	1(small size)
Red chilly powder/milagai podi	1/2 tsp
Black pepper powder/milagu podi	1 tsp
Garam Masala powder	1/4 tsp
Turmeric powder/manjal podi	1/4 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves(chopped)	1 tbs
Curry leaves/karivepillai	few leaves
Oil	1 tbs

 
  

   Method 

• Heat the oil in a pan,crackle the cumin seeds and add the chopped onion with a pinch of salt. Saute till transparent,add in all the veggies and fry it for couple of minutes.Cook it covered for a minute or two,till the veggies become tender.Add in all the spice powders,salt and give it a mix.

• Now add the whisked egg,coriander leaves and mix it well till the egg is completely cooked.Put off the flame.

• Serve it along with rice or roti.

• Onion needs to be chopped finely.
• Finely chopped cauliflower can also be used..
• Here I didn't use green chilly,so added little extra red chilly powder. 

Enjoy.................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Sumber http://www.naliniscooking.com

Soya Chunks Bhurji/Soya Matar Bhurji

For the day 2 recipe themed under bhurji recipe in BM# 62 is a healthy and protein packed soya chunks bhurji.
Soya chunks are a great alternate for chicken and its a good source of proteins.Though the soya chunks has an unpleasant smell and bland taste,with proper spices it tastes delicious.
Originally the bhurji is made with the soya granules,if not it can be made with the chunks.

Coming to the recipe I used the regular soya chunks and pulsed the cooked chunks in a blender to get a bhurji consistency.Also used some frozen green peas to make it colorful and tasty.This bhurji pairs well with rice and roti as well as stuffing for parathas and sandwich.
We had it with the store bought laccha paratha for our weekend brunch along with masala tea,it was so filling.

                                                                      

                                                            

                                        Soya Chunks Bhurji/Soya Matar Bhurji

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   Basic Information

   Preparation time 10 minutes
   Cooking time 20 minutes

   Serves 2(generously)

  Ingredients

  

Ingredient	Quantity
Soya chunks	1/2 cup
Green peas/pattani(fresh or frozen)	1/2 cup
Onion( finely chopped)	1 (medium size)
Ginger&garlic paste	2 tbs
Tomato(finely chopped)	1(medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/2-3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Garam Masala powder	1/4 tsp
Salt	1 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves(chopped)	1 tbs
Lemon juicie	2 tsp
Oil	1 tbs

 
  

   Method 

• Cook the soya chunks in boiling water along with a pinch of salt.Once its cooked drain the water and rinse it in cold water for couple of times.Squeeze the excess water and pulse in the blender.

• Heat the oil in a pan,crackle the cumin seeds and add the chopped onion with a pinch of salt. Saute till transparent,add in the ginger&garlic paste and fry it for couple of minutes.

• Add the chopped tomato cook it for a while,then goes in the frozen green peas,spice powders and salt.

• Give it a mix and add around 1/4 cup of water and cook it covered for couple of minutes.Now add the pulsed soya chunks.

• Mix it well,let it cook for 5 minutes or till the raw smell disappears.Add in the chopped coriander leaves,squeeze the lemon juice and put off the flame.Mix it gently.

• Serve it along with rice or roti.

• Onion needs to be chopped finely.
• Drain the water completely and squeeze the soya chunks to remove excess water.
• Rinse and wash the cooked soya chunks for couple of times in cold water to remove the unpleasant smell. 
• Veggies such as finely chopped carrot,beans also can be used along with green peas.
• The green peas can also be cooked in the MW for 2-3 minutes.

Enjoy...........................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Sumber http://www.naliniscooking.com

Podalangai Poriyal/Snake gourd Poriyal

Today is day 3 of the Blogging Marathon #57 and sharing a simple South Indian poriyal with snakegourd.This is one of my favorite vegetable and get it rarelyhere.Since there is no posts for podalangai in my blog wanted to share.Usually podalangai poriyal is made with channa dhal in our households.But this one is with moong dhal and its a no onion & garlic recipe.The poriyal tastes awesome with some spicy kulambhu varieties.As the weather was rainy on that day,the step wise pictures came out so dark,will try to share it soon.Off to the recipe...........

                                                              Podalangai Poriyal

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    Basic Information

    Preparation time 15 minutes
    Soaking time 15 minutes

    Cooking time 20 minutes

    Serves  2-3

    

   Ingredients

Ingredient	Quantity
Snakegourd/podalangai	2 cups (chopped)
Moong dhal/paasiparuppu	3 tbs
Green chilly/pachamilagi	2-3 (slit lengthwise)
Grated coconut	3 tbs
Salt	11/4 tsp
Oil	2 tsp
Mustard seeds/kadugu	3/4 tsp
Urad dhal/uluthamparuppu	1 tsp
Dried red chilly/varamilagai	1 (broken)
Curry leaves/karivepillai	few leaves
Asafoetida/perungayam	a pinch

  Method

• Soak the moong dhal  in the water for 15 minutes  and drain the water.Meanwhile wash the snake gourd in water and cut in the middle and remove the seeds.Chop it finely.to the chopped snake gourd add around 1/2 tsp of salt and crush it.Squeeze the excess  water from the snake gourd and keep it aside.

• In a pan heat the oil and do the tempering with mustard seeds,urad dhal,add the red chilly,asafoetida and curry leaves.Now add in the soaked dhal and fry it  for couple of minutes.

• Then add in the squeezed snake gourd and give it a mix.Add in the salt, a pinch of turmeric powder and sprinkle a tbs of water if need and cook it covered in  a medium flame.

• One the snake gourd  becomes tender add in the grated coconut and keep it on the flame for a minute and put off the flame.

• Snake gourd poriyal is ready

Serve it as an accompaniment.

Enjoy............................................................

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