Brussel Sprouts Poriyal | Brussel Sprouts Stir Fry With Moongdal | Indian Brussel Sprouts Recipe

Today's  recipe is a simple and healthy stir fry using Brussel Sprouts. Brusse Sprouts is a small leafy green vegetable that looks like a mini cabbage. And also the taste and flavor similar to cabbage. Once in a while I buy Brussel sprouts and make Oven Roasted Brussel Sprouts like Broccoli, Kootu and this Poriyal. Brussel Sprouts pairs well with Indian spices and any south Indian dishes like Sambar, Kootu, Poriyal, Kurma with brussel sprouts tastes great.

Kale Stir Fry | Kale Poriyal Recipe | Indian Kale Recipes

Kale or borecole (Brassica oleracea Acephala Group) is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms of vegetables, wiki says. Kale is rich in Vitamin K, Vitamin A, Vitamin C, Iron, Magnesium,  anit oxidants etc.,Most important health benefits of consuming Kale regularly helps in blood glucose control in Diabetes and also lowers the blood pressure. Though I cook Kale dishes often, never get a chance to click and share here.
Like Broccoli, Kale also suits well with Indian spices and Indian recipes. The taste of Kale Poriyal is similar to that Drumstick leaves Poriyal. Though the fresh kale has different flavor from Drumstick leaves, the cooked one tastes like Drumtick leaves. I love drumstick leaves recipes a lot, but I do not see here often. So, started using Kale in place of Drumstick leaves. This Kale Poriyal is a simple recipe and makes a perfect accompaniment for Rice & Rasam or with Curd Rice, Lemon Rice & Sambar Sadham. We had Kale Poriyal with plain rice, Brinjal Puli kuzhambu, Vazhakkai Varuval & Fresh Homemade Curd.

Vendakkai Poriyal Recipe | Okra Stir Fry | Bhindi Stir Fry

South Indian Lunch menu doesn't complete without this main side dish - Poriyal. At home everyone like Poriyal so daily or the other day i make Poriyal or stir fry for lunch. Simple rasam and a poriyal makes our meal more comfort and filling. Vendakkai Poriyal is one healthy & simple Poriyal/Stir fry that can be done in a jiffy if you have chopped okra in hand. Vendakkai Poriyal is my kid's favorite poriyal. He love plain rice mixed with vendakkai poriyal and generous ghee. Even i love okra poriyal that way than as a side dish. Unlike other vegetable, okra has slimy nature and needs little care and patience to cook it perfectly. If you follow this recipe, then you can make super crispy and tasty okra fry without slimy texture and taste.

Callaloo Stir Fry / Amaranth Stir Fry / Mulai Keerai Poriyal

After a way long time i find this Amaranth Leaves / Mulai Keerai in the local Grocery store, like Indian here we do not get varieties of Greens only spinach. And in Indian Grocery store can get Methi leaves and rarely Drumstick leaves & Sorrel Leaves. During our this month's visit to Chicago's Devon street shopping i am happy to saw this Amaranth leaves in one shop in the name of Callaloo. I have no idea on the name but the leaves look like that of Amaranth leaves/Mulai Keerai. So i searched on web for Callaloo and finally happy to know that its same Amaranth leaves with different name. Soon i picked a bunch of it since i love Mulai keerai poriyal and masiyal a lot. After coming home next day made this poriyal and loved it so much. Wanted to try Keerai Masiyal with it soon.
Callaloo Stir fry is one such quick and healthy stir fry which can be served with plain rice or as a side dish with variety rice, sambar sadham, rasam n rice. I served with Rice & Tomattilo Dal, that was a delicious & filling combo.

Carrot Poriyal / Carrot Stir Fry

This is one of the simple & quickest stir fry or poriyal. I love carrots and this poriyal is my favorite, i even like to eat this with plain rice or sometimes i used to add some rice to the poriyal saute it and enjoy as Carrot Fried rice :)
You can make this carrot poriyal in jiffy just it takes only 5 minutes or less to make this yummy stir fry. Here i have made this recipe with carrots alone but you can very well combine with beans and make as Carrot Beans Poriyal. Recently i posted the recipe for Beans Poriyal, this is also a similar recipe but here i used green chilli instead chilli powder. The recipe as follows..

Ingredients

1. Carrot     1/4 kg or 2 cups(finely chopped)
2. Onion   1 medium (chopped)
3. Curry leaves      1 sprig
4. Green chilli     2 no.s(chopped)
5. Turmeric powder       1/4 tsp or less
6. Coconut(shredded)     1-2 tbsp or more
7. Cilantro      1-2 tbsp(finely chopped)
8. Salt    to taste

To Temper

1. Oil      2 tsp
2. Mustard seeds      1/2 tsp
3. Chana dal/Yellow split peas    2 tsp
4. Urad dal /White lentils        2-3 tsp

Method

• Heat oil in a kadai, add mustard seeds when it popup, add chana dal, urad dal and fry till golden brown.
• Then add the finely chopped onions and curry leaves saute for 1-2 minutes.

• After that finely chopped carrot, turmeric powder and enough salt and stir well.
• Now sprinkle 1-2 tbsp water and cook covered for 2 minutes.

• After that open the lid and stir fry for few seconds and add shredded coconut mix well.
• Lastly add some finely chopped cilantro and stir fry in medium high heat for few seconds.
• That's it..Yummy Carrot Poriyal / Stir Fry Ready.

• I served this carrot poriyal with rice, Okra Sambar & Tomato Rasam.

Notes:

After adding water cook covered not more than for 2-3 minutes. otherwise the carrot gets over cooked n turn mushy.

Adding coconut is optional.

Instead of green chilli u can use 1/2 -1 tsp chilli powder.

This stir fry can be served with chapathi, dosa or even as sandwich filling.

Beans Poriyal / Green Beans Stir Fry (using Coconut)

This is one healthy & simple Poriyal/Stir fry that can be done in a jiffy if you have chopped beans in hand or else the chopping part takes little time :) South Indian Lunch menu doesn't complete without this main side dish - Poriyal. At home everyone like Poriyal so daily or the other day i make Poriyal or stir fry for lunch. Simple rasam and a poriyal makes our meal more comfort n filling. Recently noticed that i haven't posted this simple beans poriyal in my space but i have already shared the Beans Thoran recipe, kerala style beans stir fry with coconut-green chilli paste. So for this week's Vegan Thurdsay am sharing this simple beans stir fry without any ground paste/masala. I like to add more shredded coconut in my Poriyal but due to calorie conscious now-a-days add very less or substitute with some cooked moong dal or tuvar dal. So adding coconut more or less or skip completely is purely optional but addition of coconut gives more taste n flavor.

Vazhakkai Podimas / Grated Plantain Fry

Finally am done with one of my old drafted recipe Vazhakkai podimas, its been sitting in my draft for more than 5 months, I made this long back along with my Keerai Masiyal but was not satisfied with the pictures, so didn't post it. After that have tried this two times unfortunately my bananas turned mushy after pressure cooking so this time didn't used pressure cooker n got to make it perfectly :)

Snake Gourd Fry / Podalangai Poriyal

Snake Gourd Poriyal is one of my most favorite vegetable poriyal but for the past 5 years or more  not able to find this vegetable here. But now getting this vegetable very fresh in our Indian Store and started cooking it often.  Recently made Podalangai Kootu with Coconut n it was hit with my kids too. And few weeks back, I wanted to make poriyal/fry with this veg and made this simple recipe.

Brinjal Roast With Garlic N Fennel Seeds

       
 Recently 2-3 years back only i started eating Brinjal and now its became my fav veg. During my childhood days i am allergic to Brinjal then i stopped eating them completely. My mom's Brinjal Fry and Ennai Kathirikkai Kuzhambu is my fav and never got that taste when i tried. Garlic and Brinjal combination is really good for feeding mothers. Today's recipe one such recipe which my mom makes specially for my after my delivery. I made this roast with one full pod of garlic if u doesn't like more garlic you can reduce it too 4-5 cloves or to taste. But don't comprise with adding fennel seeds , really fennel seeds gives nice flavor n some unique taste to this Brinjal roast. This roast goes well with Sambar/Curd/Lemon rices. I loved it a lot. The recipe as follows..

Beet Root Usili With Mung Bean/Green Gram Dal

           Generally for usili, we use combo of tuvar dal and chana dal or tuvar dal alone. For a change i tried with Mung bean/Green gram dal. I love this usili with rasam sadham. I made Thattai Payir Rasam and beet root usili for lunch and that was so healthy n filling . I saved some 5 steamed mung bean dumplings which i made for Mor Kuzhambu and tried this yummy n healthy beets usili. Now to the recipe,

Radish Masala Fry / Radish Poriyal Recipe

               This is an interesting and tasty way to eat Radish. Mostly people cook Radish in Sambar or Kootu and not as Poriyal. But I assure that if u make radish Poriyal in this way definitely you will love it as it loaded with special combo of spice blend. I came to know about this recipe from my neighbor in India. Slightly tweaked the original version to my family's taste and to my surprise it turned out so well. Flavor rich tasty side dish that goes well with Sambar & Rasam Sadham, Curd Rice too. The recipe as follows,

Ingredients

1. Radish   2 cups (chopped)
2. Onion    1 medium(finely chopped) optional
3. Curry leaves    few
4. Turmeric powder   1/4 tsp
5. Salt    to taste
6. Coconut Oil    2 tsp
7. Mustard seeds     1/2 tsp
8. Urad dal      2 tsp

To roast and Grind

1. Oil    1/4 tsp
2. Dry Red chillies   4-5 no.s
3. Coriander seeds     2 tsp
4. Chana dal       1 and 1/2 tsp
5. Peanuts     1-2 tsp
6. Cumin seeds     1/2 tsp
7. Dry coconut powder    2 and 1/2 tsp

Health Benefits of Radishes: 
          Radishes and their greens provide an excellent source of vitamin C.Radishes, like other member of the cruciferous family (cabbage,kale, broccoli, Brussels sprouts), contain cancer-protective properties. Throughout history radishes have been effective when used as a medicinal food for liver disorders. They contain a variety of sulfur-based chemicals that increase the flow of bile. Therefore, they help to maintain a healthy gallbladder and liver, and improve digestion.Radishes are high in potassium which is helpful in regulating blood pressure.cruciferous vegetables appear to reduce the risk of some cancers perhaps by preventing the formation of carcinogens in your body or by blocking cancer-causing substances from reaching or reacting with sensitive body tissues or by inhibiting the transformation of healthy cells to malignant ones.


Method

• Heat 1/4 tsp oil in a pan, lightly roast all the ingredients under the heading " To toast and Grind" separately and allow to cool and then grind it to a little coarse powder and keep aside.

• Heat oil in a kadai, add mustard seeds when it splutter add urad dal and fry till it turns light golden color.
• Then add the finely chopped onions and curry leaves , saute for 1-2 minutes.

• After that add chopped Radish and turmeric powder ,enough salt and stir fry for a minute and add 1/4 cup water and cook covered till the radish turns tender.

• When all the water drains (but still remains little moisture) add the ground masala powder and mix well.
• Keep stirring the masala with radish to blend completely for 1-2 minutes.

• Once the masala gets completely blended with the radish turn off the stove.
• That's all Radish Masala Fry is ready and serve as an accompaniment .

Notes:
I used less peanuts, if you like the peanut flavor then add 2 tsp or more amount of peanuts while frying.
Add 3-4 tbsp of ground powder check spice level and then add the remaining masala.
Left over masala powder can be added to the sambar, puli kuzhambu or in Stir Fry like Brinjal, Potato fry, Raw Banana Fry etc.

Arisi Paruppu Sadham N Kathirikkai Varuval

Arisi Paruppu sadham without mango

   Arisi Paruppu Sadham is one of the popular Tamil Nadu delicacies.This is so nutritious and easy recipe. Quick one pot meal which suits for a perfect lunch box menu..Kathirikkai/potato/Vazhakkai/ avarakkai varuval are the best combos..i made Kathirikkai/Brinjal varuval  with Arisi Paruppu Sadham. This time i tried this Arisi Paruppu Sadham with adding some cut raw mango pieces to it. Mango and dal combo was super and rice tasted so yummy .Today will see both recipes...

Green Beans Thoran (with Coconut Masala)

       Usually I do not add coconut to my poriyals/stir fry instead I add cooked tuvar dal or moongdal to it. But after trying Chitra's Okra Aviyal recipe, i just love the coconut masala very much and also it gives nice flavor, great taste to the dish. I can't stop cooking without that coconut masala. I altered the recipe to my taste and we loved it very much...so yummy. This Green Beans Thoran goes well with rasam and curd rice.

Raw Red Banana Roast/Sev Vazhalai Varuval

               For the first time i tried recipe with Raw Red Banana(Sev Vazhai).My H bought Red banana which was raw and doesn't have any symptom to ripe even after 10 days .So i wanted to do some experiment with it.So i tried roast with boiled raw red bananas.To make it more interesting and yummy i tried adding Pitali Podi to it.I came to know this flavorful spice powder recipe from Nisha's Potato Pitali Roast...I liked that spice powder recipe so i bookmarked it and tried with this red banana..result was awesome ,very flavorful goes well with any variety rice,rasam sadham etc.We had this with Arisi Paruppu Sadham ..

Ingredients

1. Raw Red Banana   2 no.s
2. Onion   1/2 (sliced)
3. Curry leavs    few
4. Mustard seeds   1/2 tsp
5. Urad dal   1/2 tbsp
6. Hing   a pinch
7. Oil    1 tbsp

For spice Powder

1. Oil    1/2 tsp
2. Hing   1/4 tsp(i used hing powder)
3. Chana dal   1 tbsp
4. Dry red chillies    4 no.s
5. Coriander seeds   2 tbsp
6. Dry grated coconut   2 tbsp

Method

• Heat 1/2 tsp oil in a pan,add chana dal,red chillies,coriander seeds fry them lightly in medium heat.
• Then add hing powder and fry well and lastly ad coconut powder and stir well and roast them for a minute and remove from the stove.
• Cool completely and grind it to a little coarse powder and keep aside.
• Pressure cook the raw red bananas with a pinch of salt .(do not over cook or too mushy)
• Once the bananas get cooked,Peel the skin and cut the bananas in to bite size strips and keep aside.
• Heat oil in a wok,add the tempring ingredients and fry the urad dal till turns light bown and add hing,curry leaves and onions.
• Saute the onions for a minute and add boiled cut bananas ,pinch of turmeric powder and enough salt.
• Stir everything well and add about 2 tbsp of spice powder and fry them for 2-3 minutes or till turn lightcrisp .
• Thats it..serve as a accompaniment for any rice varieties.

I am sending this recipe to the event Healing Foods-Banana by Kirthi of Kirthis Kitchen and Siri of Cooking with Siri.

Boiled Potato Fry / Simple Potato Curry

      This recipe was taught to me by my neighbor sister. She was a catering student n i learnt more restaurant style recipes from her. This recipe is masala stir fry of hard boiled potatoes.The original recipe was to fry the potatoes in butter but i used oil only. This was also good n i made this along with Bisi bele bath, a perfect combination rt?? Yep we enjoyed a lot ...

Drumstick leaves Poriyal/Murungai keerai Poriyal - in two ways !!

murungai keerai poriyal with addition of Tuvar dal n coocnut.

   This is my grandma's style...so easy, no coconut and no dal ...simple poriyal goes well with rasam n curd rice.
Nutritional Benefits of Drumstick leaves: Drumstick leaves are of great value as sources of acrotene, calcium, phosphorus and vitamin C.The leaves serve as a tonic for infants and growing children. For better results, juice should be extracted from leaves, filtered and mixed with milk. This mixture becomes an excellent tonic for healthy and strong bones and for purifying bloodstream.It will also help them overcome sluggishness of the uterus, facilitate easy delivery and reduce post delivery complications. A vegetable prepared from leaves increases breast milk after child birth. Drumstick soup made with leaves and flowers as well as boiled drumsticks are highly valuable in preventing infections of all kinds such as that of the throat, chest and skin.Fresh leaf juice applied with lime juice is useful in the treatment of pimples, black heads and keeps one's face fresh.

Brinjal Poriyal/Kathirikkai poriyal

       Theres no south Indian lunch without Poriyal.I like all poriyals n fry very much...I love to add more chana dal and coconut to my poriyals... before marriage i wont eat any poriyal without chana dal n coconut(fresh shredded coconut)..i use to scold my mom a lot if she make without these two...But after marriage everything has changed,now i wont add coconut to any of my poriyal..i substitute with cooked tuvar dal,moong dal and some jeera powders(healthy choice,i am happy with that)...My  hubby wont eat if i add coconut ..changed lot in each n every aspect after marriage ,i think this happens to many of u too right?? ok no more stories...heres the recipe:
Nutritional Benefits of Brinjal:Eating brinjal is an effective way of maintaining blood cholesterol levels. Avoid eating brinjal if you have acidity problem.Avoid eating brinjal during pregnancy.Brinjal is an anti-diabetic.


Ingredients

1. Brinjal   1 lb
2. Onion   1 medium(finely chopped)
3. Chilli powder    1 tsp
4. Curry leaves    1 sprig 
5. Chana dal     1 tbsp
6. Mustard seeds    1/2 tsp
7. oil     3 tsp

To dry roast n grind

1. Sesame seeds(white)    2 tsp
2. Dalia    1 tbsp
3. Jeera/Cumin seeds    1tsp
4. Curry leaves    few

Method

• Cut brinjal to your desired shape n size..keep it in water until use.
• heat a small pan,add the dry roast ingredients and roast for 1-2 minutes,cool and grind it to a fine powder and keep aside.
• Heat oil in a wok,add mustard seeds and wait till it pop and add chana dal and fry till golden brown.
• then add curry leaves n chopped onions,and fry for 1-2 minutes and add cut brinjal(drained),turmeric powder  and fry for 4-5 minutes...(this gives nice aroma n taste).
• Then add chilli powder and enough salt,mix well,sprinkle some salt and cook briefly.
• Lastly add 2-3 tsp of roasted n grounded jeera powder, mix well and turn off the stove.
• Excellent and tastee brinjal/kathirikkai poriyal is ready now.
• Serve with any variety rice..i like to have with plain hot rice n sesame oil on top...mmm.yum...

Note:You can also substitute chilli powder with sambar powder...You can store this powder in an air tight container n use it in okra poriyal,karela fry,snake gourd poriyal,n other poriyal also...If you don't like adding sesame seeds n this powder u avoid the last step n njoy without it,but this gives nice aroma n taste.

Vazhakkai Varuval / Raw Banana Stir Fry

           Vazhakkai Varuval/Raw Banana Stir fry is one of my family's favorite recipe. There are tons of recipes for vazhakkai fry but this recipe is very simple with just 4 main ingredients and easy to make. Just slice the vazhakkai add spices and fry in medium heat. That's it crispy and tasty vazhakkai varuval ready. This varuval goes well with any south Indian meal, especially with Rasam and rice. My hubby like to have crispy varvual as a snack :)

Cluster Beans Poriyal/Guar Beans Poriyal

Ingredients

1. Cluster Beans     1/4 kg
2. Onion   1 medium (finely chopped)
3. Curry leaves    few
4. Coconut   2 tsp(shredded)
5. Moongdal    2tbsp
6. Chilli powder    1 tsp
7. Turmeric powder    1/4 tsp
8. Salt    as needed.

To temper

1. Oil   2-3 tsp
2. Mustard seeds    1/2 tsp
3. Chana dal    2 tsp
4. Urad dal    1 tsp
5. hing    a pinch

Method

• Half cook moongdal with  1 and 1/2 cup water and with pinch of turmeric powder.
• Drain the water and spread the moongdal in a plate and keep aside.(spare the drained water to cook cluster beans).
• Wash,cut the both ends and chop the cluster beans into small pieces.
• Heat oil in wok,add the tempering ingredients one by one and fry till chana n urad dal get golden brown,
• After that add onions and curry leaves,fry for a minute and add the chopped cluster beans.
• Stir fry the cluster beans for 3-4 minutes(this will help to reduce the bitterness).
• then add turmeric and chilli powder and mix well.
• Add enough salt and water (use moongdal cooked water) mix and cook covered till cluster bean get cooked.
• Once it get cooked,open the lid and stir well ...all the water will be drained but with little moisture.
• Add shredded coconut and fry for a minute and at last add the moongdal and mix everything gently.
• Its done..now the cluster beans poriyal is ready .
• It can be served with sambar,rasam sadham n any variety rices.

Note: some cluster beans will have bitter taste for that reason v r frying them in oil for some minutes.If u don't like adding moongdal omit that and proceed ,but its good choice and rich too.

Mixed Vegetable Poriyal

Ingredients

1. Mixed vegetables   2 and 1/2cups(carrot,beans,potato,green bell pepper,peas,beets)
2. Onion   1 medium finely chopped
3. chilli powder   1 and 1/2 tsp
4. Sambar powder   1/2 tsp(optional)
5. turmeric powder    1/4 tsp
6. Salt    as needed
7. shredded coconut    1 tsp or u can use more
8. Coriander leaves     few
9. Curry leaves    few

to temper

1. Oil    2 tsp
2. Mustard seeds    1/2 tsp
3. Chana dal    2 tsp
4. Urad dal    2 tsp

Method

• Wash and cut the vegetables in to small pieces..finely chopped.
• Heat oil in a vessel,add all the tempering ingredients and fry till chana n urad dal turns light brown.
• then add curry leaves and chopped onions and fry till onion turns transparent.
• And add finely chopped vegetables,turmeric powder,chilli powder,sambar powder and enough salt.
• Mix everything well and turn flame to low medium and keep stir frying the vegetables.
• No need to add water,simply keep stirring them for every 1-2 minute and cook covered.
• If needed sprinkle some water and cook...once the vegetables get cooked add shredded coconut and coriander leaves..mix well and remove from the stove.
• Now the mixed veg poriyal is ready.
• This mixed vegetable poriyal can also used for vegetable masal dosa like potato masal dosa.