Purple Cabbage Poriyal | Purple Cabbage Stir Fry | சிவப்பு முட்டைகோஸ் பொரியல்

Purple Cabbage Poriyal  | Purple Cabbage Stir Fry | சிவப்பு முட்டைகோஸ்  பொரியல்  is a simple recipe. Usually, I use purple cabbage  for making colourful salad, but today I prepared this poriyal and tasted very nice with  Murungaikaikathirikai sambar.

Here is the recipe…

Ingredients:

• Purple Cabbage (finely chopped)  –  ½ cup
• Onion ( finely chopped) – 1 No.
• Green chillies(slitted) – 2 Nos.
• Coconut gratings – 2 to 3 tbsp
• Salt to taste

For seasoning:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Urad dhal – 1 tsp
• Curry leaves – few.

Method:

1. Wash purple cabbage leaves well in running water , chop it fine. Keep it aside.
2. Heat oil in a kadai and season with the items given “For seasoning”.
3. Then add green chillies and onion. Sauté till the onion becomes translucent.
4. Add the chopped purple cabbage  and sauté for about 2 minutes in simmer.
5. Close the lid and cook for 2 minutes by stirring in between.
6. Finally add salt, coconut gratings, combine well and switch off.

Your tasty Purple Cabbage Poriyal  | Purple Cabbage Stir Fry is ready to serve.

Note:

• Don’t add water while cooking  because it will make the stir fry mushy. Purple cabbage tastes better while it is crunchy.

Tags: Purple cabbage poriyal recipe, Cabbage recipes, purple cabbage stir fry, Colour cabbage stir fry recipe, How to cook purple cabbage?, poriyal recipes, Side Dish Recipes, Simple side dish,simple stir fry using purple cabbage, சிவப்பு முட்டைகோஸ்  பொரியல்

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Pudalangai Poriyal | Snake Gourd Stir Fry | நாட்டு புடலங்காய் பொரியல்

Pudalangai Poriyal  | Snake Gourd Stir Fry | நாட்டு புடலங்காய் பொரியல்  is yet another simple recipe which goes well for rice along with sambar, rasam or curd. We get two varieties of snake gourd, one is short & fat, called as “panneer pudalai” and other one is thin & long, called as “nattu pudalai”. Last week, when i went to Mylapore, I had seen a fresh, tender, lengthy  snake gourd.  Immediately i grabbed that and made a delicious stir fry.

Ingredients:

• Snake gourd | Pudalangai – 250 gms
• Onion ( finely chopped) – 1 No.
• Green chillies(slitted) – 2 Nos.
• Coconut gratings – 2 to 3 tbsp
• Salt to taste

For seasoning:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Urad dhal – 1 tsp
• Curry leaves – few.

Method:

1. Wash snake gourd well in running water , cut into two lengthwise, remove the inner parts and cut into thin slices. Keep it aside.
2. Heat oil in a kadai and season with the items given “For seasoning”.
3. Then add green chillies and onion. Sauté till the onion becomes translucent.
4. Add snake gourd slices and sauté for about 2 minutes in simmer.
5. Close the lid and cook for 5 minutes by stirring in between.
6. When the sanke gourd 3/4^th done, add salt and mix well.
7. Finally add coconut gratings, combine well and switch off.

Your tasty Snake Gourd Stir Fry | Pudalangai Poriyal is ready to serve. Today I have made this for Thatta Payaru Kuzhambu and i should say it is a delicious combo J

Note:

• I didn’t add water while cooking snake gourd because it was so tender and also I used it fresh. If you have to add water, just drizzle few drops. If you add more water to this nattu pudalai, the entire thing will become mushy.

Tags: Nattu pudalangai poriyal recipe, Snake gourd recipes, Snake gourd stir fry, Country snake gourd stir fry recipe, How to cook nattu pudalangai?, simple stir fry using snake gourd, நாட்டு புடலங்காய் பொரியல்

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Murungai Keerai Poriyal / Moringa / Horseradish / Drumstick Tree Leaves Stir Fry

Drumstick leaves or Murungai keerai has good amount of  nutrition among greens. All parts of drumstick tree are used in various methods to cure health problems because of its medicinal value. Specially, the drumstick greens are rich in vitamins, minerals, protein etc and can be included in our regular diet. Since these leaves are rich in iron and calcium, it is very good for pregnant ladies, feeding mothers, growing children and those who suffer from anaemia!

Today, I would like to discuss about the preparation of Drumstick Leaves Stir Fry | Murungai Keerai Poriyal | Muringai Keerai Thoran | Drumstick Greens Fry

Ingredients:

• Drumstick leaves – 1 cup (tightly packed)
• Shallots (finely chopped) – 5 Nos.
• Red chillies  (broken into 2) – 2 Nos
• Turmeric powder – ¼ tsp
• Coconut (grated) – 3 tbsp
• Salt to taste.

For seasoning:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Urad dhal – 1 tbsp

Method:

1. Pluck the drumstick leaves from the stem, wash with water thoroughly. Drain the leaves and keep it aside.
2. In a kadai, pour oil and season with the items given “For Seasoning”.
3. To this add red chilies and shallots and fry until shallots become translucent.
4. Now add turmeric powder, mix well. To this add drumstick leaves and sauté for a minute so that all leaves get coated with oil.
5. Sprinkle a handful of water, mix everything well and close it with a lid.
6. Cook the drumstick leaves, opening the lid now and then, and stirring in between. If the leaves are dry, add little water and cook.
7. Finally add required salt and coconut, mix everything evenly and switch off.

Your Murungai Keerai Poriyal is ready to serve with rice and Sambar | Kara Kuzhambu | Curd. I have served this Murungai Keerai Poriyal with rice and Kondaikadali Kuzhambu and tasted delecious!

Note:

• Don’t overcook the greens.  Add little water now and then to cook Keerai so that the green colour of the leaves will be retained.
• These leaves will have a slight bitter taste but when combined with generous amount of urad dhal and coconut gratings, bitterness will not be felt. If you want, you can add a tsp of sugar while adding coconut.
• The drumstick leaves should be cleaned when it is fresh, otherwise, the leaves will fall off with the stems and it will be difficult to separate both.
• Yellow coloured drumstick  leaves should be discarded since it is believed that it will cause stomach pain and diarrhea.

Tags: Drumstick greens Stir Fry recipe, Murungai Keerai Recipes, Greens recipes, Muringai Keerai Thoran, Muringai Keerai thuvattal recipe,  Drumstick leaves poriyal, Drumstick leaves recipe

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French Beans Poriyal ( French Beans Stir Fry)

Poriyal/ Stir fry is a part and parcel of everyday South Indian meal since it is a great accompaniment for rice with any gravy.  It is very  easy to prepare provided the cut vegetables are in hand.

French Beans Poriyal will take hardly 5 minutes to cook. It should not be overcooked, else  colour,  flavour and sweetness of the vegetable will get spoiled .

While talking about the health benefits of French beans, it is rich in vitamins, anti oxidants, dietary fibre, minerals essential for body metabolism. Researchers say that it prevents colon cancer due to its fibre content and helps in preventing age related macular degeneration(vision problem) in elderly people since it has β-carotene. It helps in reducing absorption of cholesterol and  excellent vegetable for diabetic people. These beans are very low in calories, so people on diet may also take a good amount of this vegetable.

Ingredients:

•   French Beans ( Chopped) – 1 cup
•   Onion (finely chopped)             - 1 No.(small size)
•   Green chilli (slitted)       - 1 No.
•   Coconut (scraped)         - 1 tbsp
•   Mustard                         - 1 tsp
•   Urad dhal                       - 1 tsp
•   Curry leaves                  - few
•   Oil                                 - 1 tsp
•   Salt as required

Method:

            Wash the beans thoroughly and chop the vegetable into small pieces. Transfer the beans in a kadai , cook the vegetable by sprinkling little water and salt by keeping the kadai closed with the lid for 3 to 5 mins. Check in between for water and if there is no water and the vegetable needs to get cooked still , sprinkle some more water and ensure the vegetable got cooked completely, remove from the stove. Place another kadai, pour oil, season with mustard, urad dhal, wait till it splutters, then add onion ,chilli, curry leaves. Sauté for few minutes till the onions become glossy, then add the cooked beans (without water), mix it well with all the seasoned items. Then add scraped coocnut, check for salt, mix everything evenly. Your beans poriyal is ready to serve with any rice.

Note:

1. As I already told, don’t over cook the vegetable. Add sufficient water to cook the vegetable to retain the crunchiness, colour of the vegetable.
2. The vitamins will  go away with water if you add more.
3. Onion is optional, you can prepare it without onion also.

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