Beans Poriyal With Moong Dhal

After sharing the Kitchen Basics for 3 days todayI am sharing you a simple beans poriyal with moong dhal.
Poriyal can be made in so many ways with or with no dhal,with coconut and this recipe is with both dhal and coconut.
I have already shared a version of beans poriyal with green peas but today's version can be made with both beans and carrot or only beans. Lets move on to the recipe................

Basic Information

Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Beans(finely chopped)	11/2 cups
Moong dhal/paasiparuppu	2tbs
Red chilly/varamilagai	1
Coconut(grated)	2tbs
Shallots/chinna vengayam	4(chopped)
Salt	3/4tsp
Oil	2tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	1tsp
Red chilly/varamlagai	1(broken)
Asafoeitda/perungayam	a pinch
Curry leaves/karivepillai	few leaves

Method

Cook the moong dhal in a boiling water till it becomes soft not mushy.Pulse the grated coconut and red chilly in a blender without adding any water and set it aside.
Heat a pan with oil and do the tempering,add the chopped shallots/onion and curry leaves for a minute.Then add the chopped beans and saute it for couple of minutes.Add the salt.

Now add around 1/4 cup of water and cook it covered in a medium flame till the beans become tender.At this stage add the cooked dhal and coconut and mix it well,keep it in a low flame for a minute.Put off the flame.

Simple beans poriyal is ready ,serve it with rice and kulambhu or sambar as an accompaniment.

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

• A pinch of turmeric powder can be added and instead of red chilly,red chilly powder can be used.
• Instead of moong dhal,channa dhal can also be used.

Sumber http://www.naliniscooking.com

Beans Poriyal

Poriyal is made everyday in most of the South Indian families for lunch to accompany with the main course such as sambhar or kuzhambhu.Poriyal can be made with single or mixed veggies in which a vegetable(s) is cooked along with some dhal and seasoned.To make it even more tasty grated coconut is added. Today's recipe is going be a such simple and healthy beans poriyal.Coming to the recipe I added green peas along with the flat beans to make it healthy and tasty,my kiddo wants green peas in his food.Now on to the recipe......

Ingredients

Ingredient	Quantity
Beans	1/2lb
Green peas(cooked)	1/2cup
Onion	1no.(small size)
Green chilly	4nos.
Turmeric powder	1/8tsp
Coconut(grated)	3tbs
Curry leaves	5-6 leaves
Salt	to taste
Oil	2tsp

For the Seasoning

Ingredient	Quantity
Mustard seeds	1/2tsp
Urad dhal	1tsp
Dried red chilly(broken)	1no.
Asafoetida	a pinch

Method

                        Wash and chop the beans to 1/2 inch pieces,pulse the coconut with green chillies in a blender without water.Cook the green peas till soft and tender if it is dried and soaked one.
Heat a pan with the oil,crackle the mustard seeds then urad dhal and add the dried chilly,asafoetida.Saute the onions and curry leaves with a pinch of salt.

Once the onion is transparent add the beans and stir it till it changes the color.Now add a cup of water and salt,cook it covered in a slow to medium flame till the beans get soft and tender.

Add the green peas and give it a mix,finally add the coconut.Stir it for a minute and switch off the stove.

Simple beans poriyal ready.

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

• If fresh or frozen peas is used then it needs to be sauteed along with the beans.
• Adding coconut is purely optional but it gives a nice taste.
• Instead of green peas cooked channa dhal or moong dhal can be used.

Sumber http://www.naliniscooking.com

Arusuvai Sappadu - Tamilnadu Special

In our food odyssey journey we are stopping at Tamilnadu,my native state.The Tamilnadu cuisine is famous for its distinct flavors and each district and community has its own signature recipes.
The food culture varies from district to district and Thalavaalaillai Sappadu/virundhu is famous all over Tamilandu and food is served in an order with so many delicacies.
As my grandparents are from different districts,(kongunadu,chettinadu,tiruvarur)the food in my house is a mixed of all the districts.
Today's spread is one what we make it Tamil New Year and the specialty of this spread is,it has all the six tastes served along with mukkani(three fruits-Mango,banana,jack fruits).
The six tastes are
1.Innipu - sweet -Jaggery
2.Pulipu - sour -Mango,Tamarind
3.Kasappu - bitter-Bittergourd
4.Uvarpu - salty-Salt
5.Thuvarpu-tart/astringent- Raw banana
6.Kaarpu/karam-spicy-Red and green chilly

As I made this on new year day which was a weekday here I couldn't take the step wise pictures,since Hubby was for lunch by 1 o'clock.Will update the pictures soon.
I wanted to share some breakfast thali which we make it on auspicious days but due to lot of other personal work couldn't share you.
For the auspicious days,we make sweet,idly,2 types of chutney either pongal or kichadi.Today I shared you the semiya kesari which we make it often for breakfast or evening tiffin.Let's move on to the recipes.....................

The lunch thali is of

Lemon rice
White rice
Paruppu,nei
Sambar
Rasam
Mangai Pachadi
Avarakkai poriyal
Vazhakkai varuval
Passiparuppu payasam
Thayir
Masala Vadai
Paavakkai Chips
Mango

Yelumichai Sadam/Lemon Rice

Ingredients

Ingredient	Quantity
Basmathi /sona masoori rice	1 cup
Lemon Juice/yellumichai chaaru	3-4 tbs
Green chilly/pachamilagai	3 (chopped)
Ginger/inji(chopped)	1/2 inch
Red chilly/vara milagai	2(broken)
Peanuts/verkadalai	1 tbs
Cashews/mundiri	4-5(broken)
Turmeric powder/manjal podi	1/8 tsp
Salt	1 tsp
Oil	1 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	1 tsp
Channadhal/kadalaparuppu	2 tsp
Asafoetida/perungayam	a pinch

Method

• Cook the rice in the pressure cooker or electric cooker along with a pinch of salt,separate the grains and add the sesame oil.Let it cool down completely.

• Meanwhile heat a pan with the oil and splutter the mustard seeds,add the urad dhal,channna dhal,cashews,peanuts and asafoetida one by one.Add the green chilly,chopped ginger red chilly,curry leaves and toast it for a minute.

• Add the salt and turmeric powder,mix it well.Put off the stove and add the lemon juice. 

• Stir it well to get everything blend.Add this mixture to the rice and mix it gently.

• Lemon Rice is ready.

Kathirikkai,Murungaikkai Sambar

Ingredients

Ingredient	Quantity
Toor dhal/thuvaram paruppu	1/2 cup
Eggplant/kathirikkai(sliced)	3-4
Drumstick/murungaikkai	10 (1 inch piece)
Onion	1(medium size)
Tomato	1 (chopped)
Sambar powder	1 tbs
Tamarind/puli	big goosebery size
Turmeric powder/manjal podi	1/8 tsp
Salt	11/2 tsp
Oil	1 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/ulutham paruppu	1 tsp
Cumin seeds/jeeragam	1/4 tsp
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	1(broken)

Method

• Pressure cook the toor dhal for 4-5 whistles or till it cooks mushy and mash it with a ladle.Extract the tamarind and keep it aside.

• Heat a pan with a tsp of,saute the onion and tomato for couple of minutes.

• Add in the sliced eggplants and drumsticks and give it a mix,now add in the sambar powder.

• Mix it well and add around a cup of water and cook till the veggies gets are 3/4th done.

• Add the mashed dhal and tamarind water,let it boil for another couple of minutes.

• Now do the tempering separately in the remaining oil and add it to the sambar.

• Finally sprinkle the coriander leaves and put off the flame.

• Kathirikkai,murungaikkai sambar.

Avarakkai poriyal/Broad beans Poriyal

Ingredients

Ingredient	Quantity
Avaraikkai/broad beans	11/2 cups(chopped)
Shallots/chinna vengayam	3-4 (chopped)
Mustard seeds/kadugu	1/2 tsp
Urad dhal/ulutham paruppu	1 tsp
Red chilly/varamilagai	2 (broken)
Coconut(grated)	2-3 tbs
Salt	3/4 tsp
Oil	2 tsp

Method

• Heat a pan with oil do the tempering with mustard seeds and urad dhal,add in the broken red chilly and saute the onion for a minute.

• Then add in the chopped broad beans and saute it for couple of minutes.

• Sprinkle 2 tbs of water and add in the salt,cook it covered in a medium flame for 5 minutes or till the vegetables gets soft.

• Add the grated coconut and mix it well and put of the flame.

• Avaraikkai/broad beans poriyal is ready.

Payatham Paruppu Payasam/Moong dhal Payasam

Ingredients

Ingredient	Quantity
Moong dhal/paasi paruppu	1/2 cup
Jaggery/vellam	3/4 cup
Coconut milk(thick)	1/2 cup
Cashews/mundiri(broken)	2tbs
Cardamom powder	1/8tsp
Coconut bits(optional)	1 tbs
Salt	a pinch
Ghee	2 tsp
Edible camphor	a mustard size

Method

• In a pan dry roast the moong dhal in a medium flame till a nice aroma comes out and becomes golden.

• Pressure cook it with enough water for 3-4 whistles in a medium flame.

• Meanwhile melt the jaggery and strain it,fry the cashews and coconut bits in the ghee and keep it aside.

• Once the pressure subsides dd the jaggery syrup and let it cook for 2-3 minutes.

• Add the coconut milk and let it cook for one boil only.

• Put off the flame add the fried cashews,cardamom powder and edible camphor and give it a mix.

• Serve it warm.

Masala Vadai/Paruppu Vadai

Ingredient	Quantity
Channa dhal/kadalaparuppu	1 cup
Red chilly/varamilagai	2
Green chilly /pachamilagai	2-3
Fennel seeds/sombhu	1 tsp
Ginger/inji	1 inch
Garlic/poondu	2 cloves
Onion(finely chopped)	1(medium size)
Curry leaves/karivepillai	1 sprig(chopped)
Coriander leaves/kothamalli	1tbs(chopped)
Salt	11/4 tsp
Oil	for deep frying

Method

• Grind the channa dhal,red chillies,green chillies,ginger,garlic and fennel seeds to a coarse batter by sprinkling little water as needed.

• Transfer it to a bowl,add in chopped onions,curry leaves and coriander leaves,mix it well.

• Take a small lemon sized, flatten it  and fry it in the oil in a medium flame till it becomes golden and crisp.

• Serve it warm.

Semiya Kesari/Vermicelli Kesari

Ingredients

Ingredient	Quantity
Semiya/vermicelli	3/4 cup
Sugar/sakkarai	1/2 cup
Ghee/nei	3 tbs
Cashews/mundiri	1 tbs
Cardamom powder/ellakai	1/8 tsp
Orange food color	few drops
Hot water	1 cup

Method

• Boil the water and fry the cashews in a tsp of ghee to a golden color.

• Heat a pan with 1 tbs of ghee and roast the vermicelli in a medium flame till it becomes golden,to this add the boiling water and cook it covered till the vermicelli becomes soft and coked completely.

• Add the food color and sugar to it,mix it well.

• Add the remaining ghee and cook it till it becomes thick.

• Put off the flame and sprinkle the cardamom powder,add the fried cashews and mix it well.

• Serve it warm.

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

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Sumber http://www.naliniscooking.com

Beans Masala Curry(Dry Version)

Another session of blogging marathon has started and for this session I chose the dry vegetable sautee as theme. Today's recipe is a simple and interesting curry with beans which goes very well with rice and roti. We like to have this one as an accompaniment for rasam rice or any variety rice.
Here beans is available in a big pack in the farmers market and cannot consume it in a day.Whenever I buy beans make poriyal for a day and the remaining beans will be used for some variety rice and this dry curry.Now to the recipe.................

Ingredients

Ingredient	Quantity
Beans	1/2lb
Onion(finely chopped	1no.(medium size)
Curry leaves/karivepillai	1sprig
Oil	1tbs
Salt	a pinch

To grind 

Ingredient	Quantity
Coconut(grated)	3tbs
Tomato	1no.(small size_
Red chilly/varamilagai	5-6nos.
Coriander powder/dhania podi	2tsp
Fennel seeds/sombhu	1tsp
Ginger/inji	1/2inch piece
Garlic/poondu	2-3 cloves
Cloves/lavangam	2nos.
Cinnamon	1/2inch piece
Poppy seeds/kasakasaa	1/2tsp(optional)

Method 

                          Cut the beans diagonally to 1 inch piece and cook in the microwave for 3-4 minutes with little water,a pinch of salt.Grind the given ingredients to a fine paste with water.keep aside.
Start by heating a pan with oil and add the chopped onion,curry leaves.Saute it till transparent.Now add the ground paste and saute it till the raw smell disappears.

Rinse the mixie jar with 1/4cup of water and add it.Add the salt and let it boil for a minute.Then add the cooked the beans and mix it well.

Simmer it and keep it for 5 minutes or  till everything gets blended well and becomes dry.Finally add the coriander leaves and put off the stove.

Yummy yummy beans masala curry is ready.

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

• Cooking the beans in the microwave reduces the entire cooking time,otherwise it needs to be added after the onion is done.After the beans cooked add the ground paste.
• Adding the tomato is optional but gives a nice and tangy taste to the curry.

Check out my fellow bloggers participate in Blogging Marathon#18.
Sumber http://www.naliniscooking.com

Carrot Beans and Peas Poriyal

Starting the 3rd week of blogging Marathon #90 with everyday lunch/dinner recipes.Being a rice eater most of our weekday lunch or dinner would be a simple South Indian cooking.As kids's prefer to eat rice once in a day, I do a veggie poriyal and some sambar or kuzhambhu variety.

For day 1,I sharing a poriyal recipe with mixed veggies and green lentil(moong dhal).I make this poriyal whenever I have a small portion of those veggies.It pairs very well with sambar spicy kuzhambhu varieties.This recipe is a no onion-garlic version and all the veggies are homegrown.

                                                                      

                                                            

                                                                             Carrot,Beans and Peas Poriyal 

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   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Beans (finely chopped)	1 cup
Carrot (finely chopped)	1/3 cup
Green peas/pacahi pattani(fresh or frozen)	1/2 cup
Green chilly/pachamilagai	2(slit lengthy)
Moong dhal/paasiparuppu	2 tbs
Coconut(grated)	3 tbs
Red chilly powder/milagai 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 

• Soak the moong dhal in water for 10 minutes,meanwhile chop the veggies and keep it aside.Once the moong dhla is soaked for 10 minutes,drain the water,set it aside.

• Now keep a pan on the stove top with 1/2 cup of water.To this add the soaked moong dhal and cook it for a minute.Now add the fresh green peas and cook it for a minute.

• Add in the remaining veggies,salt,red chilly powder and green chilly.Mix it well and cook it covred in a medium flame for 5-6 minutes or until the veggies are cooked.

•  Now add in the grated coconut and mix it well.Now in a separate pan add the oil and do the tempering and add it to the veggies.Mix it well and put off the flame.

• Serve it along with rice and kulambhu.

• Since I wanted the dhal to be slightly mushy,Soake it for 10 minutes.If you want it to be separated then no need to soak.
• Finely chopped shallots can also be added in the tempering.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

Sumber http://www.naliniscooking.com

Mochakottai Kulambhu /Kathirikkai Mochai Kulambhu/Field beans and Eggplant Gravy

Coming to day 2 in mega marathon in protein rich dishes,is an authentic dish made with field beans.This kulambhu is one such popular in southern parts of Tamilnadu.

Kaara kulambhu is something,made in most of the households of Tamilnadu in n number of ways.But the one with field beans is particularly made in village sides.

In the original recipe,along with the mochai some kind of dried fish also used.Freshly ground masala paste is used to get a nice flavor.But for the vegetarian version,egg plant or drumstick is used mostly.

Also the field beans aka mochai is dry roasted and cooked.But here I soaked it overnight and cooked it.For a simpler and instant version I used sambar powder along with the red chilly and coriander powder.The fresh coconut pieces soaked in the kulambhu tastes so good.Off to the recipe......

                                                                      

                                                            

                                           Mochakottai Kulambhu/Mochai Puli Kulamb

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   Basic Information

   Preparation time 10 minutes
   Soaking time 6-8 hours or overnight
   Cooking time 35 minutes

   Serves 4(generously)

   Ingredients

  

Ingredient	Quantity
Dried field beans/Mochai	1/2 cup
Garlic/poondu	12-15 cloves
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	1 medium size
Baby Egg plant/kathirikkai(sliced)	3-4
Tamarind	a big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Sambar powder	2 tsp
Red chilly powder/milagai podi	1 tsp
Coriander powder/dhaniya podi	1 tsp
Salt	1.5 tsp
Curry leaves /karivepillai	few leaves
Fresh Coconut pieces	2-3 tbs(optional)
Oil	3 tbs

 
  To grind

Ingredient	Quantity
Coconut	2-3 tbs
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombu	1/2 tsp
Curry leaves	few leaves

 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Fenugreek seeds/vendhayam	1/8 tsp
Asafoetid/perunagaym	a pinch

    Method 

• Soak the field beans in water for over night and pressure cook it with enough water along with a pinch of salt.It should be soft not mushy.Also grind the given ingredients to a fine paste and set it aside.

•  Soak the tamarind in a cup of water and extract the juice and keep it aside .Heat the oil in a pan and do the tempering with the given ingredients.Add in the onion and garlic.Saute it till the onion turned pinkish.Add in the chopped tomato and sliced eggplants.Saute it for 2-3 minutes.

• Now add in all the spice powders and salt.Fry it for a minute and add in the tamarind water.

• Also add around a cup of water and allow it to boil for 6-7 minutes or until the raw smell goes away.Now add in the ground coconut paste and let it simmer it for couple of minutes..

• At this stage add the chopped coconut pieces and cooked beans.

• Allow it to cook for one boil and put off the flame.

• Serve it along with rice and poriyal or kootu

• Addition fresh coconut pieces is purely optional.
• If you are using fresh tender eggplant,just slit the whole eggplant and use it.
• The amount of spice powders given is for slightly spicy version.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com