Tuesday, February 26, 2013

Beans Thuvatal - Beans Curry

#BeansThuvatal - #BeansPoriyal - #BeansStirFry : Dry curry or Stir fry  is called #thuvatal or #poriyal in Tamil which is prepared for lunch as side dish to have as an accompaniment with sambar or rasam rice.
The method of preparation of thuvatal differs according to the vegetable chosen. Vegetables like cluster beans, yard long beans, broad beans require the same method of preparation. Cleaning of these vegetables and cutting them is little bit laborious. But the preparation is very easy and requires very less time compared to other vegetables.
Now comes the recipe to prepare tasty tasty beans thuvatal.

Beans Stir Fry [ Beans Thuvatal ]

Ingredients :
Beans                                                 : 1/4 kg
sambar powder                                   : 1/2 tsp
Turmeric powder                                  : a pinch
Salt                                                     : 1/4 tsp ( adjust )
Coconut scrape                                    : 2 tsp

For tempering :
Red chilly                                           : 1 ( optional )
Mustard seeds                                     : 1/4 tsp
Urad dhal                                            : 1 tsp
Oil                                                      : 1/2 tsp

First Method :
Chop off head & tail of the beans and pull out fiber.
Chop all the beans into small pieces of equal size.

chopped beans

Take a cooker/pan with 1/2 cup of water and add sambar powder , salt, & turmeric powder.
Then add chopped beans and close with weight on and cook for 1 whistle.
Immediately release steam and transfer the cooked beans into a bowl.


Do not throw away cooked water. It can be added to sambar or koottu.

Now keep a kadai with oil on a stove over slow flame.
After oil becomes hot splutter mustard seeds and add broken red chilly and urad dhal.
When the dhal become golden brown add cooked beans and stir well  on high flame till the water dries up.

stir fry cooked beans

Do not keep on fire and stirring it as the vegetable has already been cooked well.
Take care not to change its color.


Now add coconut scrapings, adjust salt and mix well.for few seconds.

beans poriyal

Transfer into a serving bowl.

Beans Stir Fry [ Beans Poriyal ]


Another Method :
Keep a kadai with oil on slow flame.
When oil becomes hot splutter mustard seeds.
Then add broken pieces of red chilly and urad dhal.
When urad dhal becomes golden brown add sambar powder, turmeric powder and salt.
Add little water and then add chopped beans.
Mix well and cook till the vegetable becomes soft closing the kadai with a lid.
Once the beans has been done add coconut scrapings. Stir well.
Transfer into a serving bowl.

Beans thuvatal ( curry ) is a good side dish for sambar rice and rasam rice.






Some more curry recipes you might like to try

Kothavarangai Paruppu Usili [ Cluster Beans Lentil Masala Curry ] Valavaraikkai [ sword beans ] Poriyal Muttaikos [ cabbage ] Poriyal Vegetable Kurma Beans-Lentil Poriyal



Sunday, February 24, 2013

sour n spicy potato sambar

#PotatoSambar : This #sambar is prepared as an accompaniment to idly. Potato sambar can be prepared very quickly when idly is being steamed over the other burner. This sambar is slightly sour in taste as lentils are not included in the recipe.
Now we will see the method of preparing sour and spicy potato sambar.
Preparation Time : 5 minutes
Cooking Time : 15 minutes


Sour n spicy potato sambar

Ingredients :
Potato                                                : 1 medium size
Onion                                                : 1 big size
Tamarind                                           : a small marble size
Green chilly                                       : 2 ( adjust )
Curry leaves                                      : 10
Coriander leaves                               : to garnish
Mustard seeds                                   : 1/2 tsp
Gram dhal                                         : 2 tsp
Asafoetida                                         : 1 small piece
or
Asafoetida powder                            : 1/4 tsp
Oil                                                     : 2 tsp
sambar powder                               : 2 tsp
Turmeric powder                              : 1 pinch
Dhaniya powder                               : 1 tsp
Salt                                                   : 1 1/2 tsp ( adjust )
Besan ( gram dhal powder )             : 1 tsp

Method :
Soak tamarind in lukewarm water.
Wash and thinly slice potato into approximately 1 cm sized rectangles.
Slice onions also. Split green chilly lengthwise.


Keep a kadai with oil on a stove over slow flame.

When the oil is hot splutter mustard seeds and then add asafoetida, gram dhal.

When the dhal becomes golden color add curry leaves, green chilly and onion.

Saute for few seconds till the onion changes its color to slightly pink.

Add potato slices and again saute for few minutes.


Now add turmeric powder, sambar powder, dhaniya powder and salt.
Saute for few seconds and add 3/4 cup of water.

Close with a lid till the potato become soft.
When its cooked add tamarind water.

Simmer for 3 to 5 minutes or until the raw smell of tamarind goes off.

Now mix besan with water and add to the boiling sambar.

Sambar becomes thick with required consistency.
Transfer into a serving bowl. Garnish with coriander leaves.

Relish idly with this sour n spicy potato sambar. mmm... no chance at all!!!
Also goes well with dosai.


Other Idli sambar recipes you may like to try

Katharikkai Idli sambar [ Brinjal Idli sambar ] Idli sambar special Capsicum Sambar

Making Idly

Everyone knows how to make idly but anyway I would like to add it here for future reference and also for beginners' sake!!
You need a idly maker or cooker to make idly.

Idli

Take 3 cups of water in the idly maker and keep on a stove with high flame.

Put one drop of gingelly oil or any oil of your choice in each pit of idly plate.

Smear oil well and fill each pit with idly maavu using a ladle.

When thewater starts boiling keep the batter filled idly plate inside the idly maker and close the lid tightly.
Keep the flame at medium level and cook for 7 minutes or till the idlis are done.

First time it takes approximately 7 to 10 minutes to cook the idlis.

To take the idly from idly plate pour little water around each idly and  scoop out using a flat spoon.


While scooping out keep lubricating the spoon with water frequently to avoid sticking to the idli plate as well as the spoon. Transfer into a casserole to keep them hot.

Another Method :
Idly can be steamed without greasing the plate.
Take a plain cotton cloth of slightly bigger than the plate size.
Wet the clean cloth and spread over the plate.
Now fill the pits with idly maavu.

Keep in the idly maker to steam cook the idlis. When ready take out the idli plate.
Now take a clean plate and turn this idly plate upside down over the plate.
Now remove the idly plate. Sprinkle water on the cloth. Slowly start removing the cloth leaving the idly on the plate. If the cloth is sticking to the idly slightly sprinkle water at that place. Then the cloth leaves out the idly.

 Now transfer the steamed hot idlies into a casserole.

Note : After first time it takes only 3 to 4 minutes approximately to steam cook idlies.
Check the water in the idly maker time to time.

Note : If you are steaming idly in a pressure cooker do not put weight on.

Note :When two or three idly plates are steamed together place a wet cloth over the maavu ( batter ) of the bottom plate. This is done to avoid condensed water falling from top plate over the maavu ( batter ) of bottom plate. 

Note : Even if you do not have idly plate then also you can make idly using a plain plate.
Take water in a cooker or wide mouthed kadai. Place a flat bottomed vessel upside down in the water ( to avoid water entering into the plate with maavu ). Now grease the plate with oil and pour idly maavu into the plate. Then steam it out.


Now enjoy the hot hot idly with chutny of your choice and sambar.

Other Idli varieties to try
Cholam Idli [ Sorghum Idli ]
Cholam Idli
[ Sorghum Idli ]
Idli maavu [ Idli batter]
Idli maavu
[ Idli batter]
Kancheepuram Idli
Kancheepuram
Idli
Kambu Idli [ Pearl millet Idli ]
Kambu Idli [ Pearl millet Idli ]
rawa Idli
rawa Idli
[ sooji idli ]

Friday, February 22, 2013

Pidi Kozhukattai

Pidi kozhukattai ( பிடி கொழுக்கட்டை ) gets its name from the way its done.
Take a ball of prepared dough in your palm and close tightly pressing the dough with fingers and that is the shape of the kozhukattai called pidi.

plain kozhukattais and red garlic sauce smeared kozhukattais
Ingredients :
Rice flour                           : 1 cup
Oats                                   : 1/2 cup ( optional )
coconut scrape                    : 1/2 cup ( can take some more also )
asafoetida                            : 1/4 tsp
mustard seeds                      : 1/2 tsp
cumin                                  : 1/2 tsp
red chilly                             : 3 break into pieces
urad dhal                             : 1/2 tsp
gram dhal ( channa dhal )      : 2 tsp
ground nut split                    : 2 tblsp
curry leaves                          : 10 to 12
oil                                        : 2 tsp ( gingelly oil preferred )


salt                                       : to taste

Method :
Keep a kadai with oil on slow flame.
Take rice flour, oats, coconut and salt in a wide mouthed vessel.
When the oil becomes hot splutter mustard seeds, then add cumin, broken pieces of red chillies, urad dhal, gram dhal, ground nuts, asafoetida and curry leaves in the order.
Fry well till the dhals become golden brown.
Transfer onto the flour and mix well.


Now heat 1 1/2 cups of water in a seperate vessel till just bubbles formed at the bottom of the vessel.
Add this slightly heated water to the flour mix little by little and prepare a dough of chappathy consistency.


Keep idly maker with enough water on the stove with high flame.
Smear oil on the idly plate.


Make kozhukattais using your palm and arrange.


Now place the idly plate inside idly maker and steam for 10 minutes till they are completely cooked.

spread a little garlic red chilly sauce over some kozhukattais

Now hot and spicy kozhukkatais are ready.


Enjoy with red garlic chutny, green chutny or without chutny. 


Thursday, February 21, 2013

Ragi Dosai

#KaezhvaraguDosai #KaevuruDosai : Today morning I was grinding urad dhal for Idly.
It was so fluffy and seemed to be more than required amount.
So I took 2 hand full of maavu and preserved in fridge.
I usually make vadai with urad dhal. But today I tried this dosai with ragi flour.

Kaezhvaragu - Kevuru Dosai 1 [ Ragi - Finger Millet Dosai ]


Ingredients :
urad dhal                      : 2 hand full ( aprox. 3/4 cup )
ragi flour                      : 3/4 cup
Wheat flour                  : 1/4 cup
Salt                              : 1/2 tsp
Little sour curd can also be added if you like that taste.

Method to make maavu :
Mix all the ingredients adding water to get dosai consistency.


Keep aside.

Ingredients to spread on dosai :
onion                             : 1 big size ( chopped nicely )
coriander leaves              : as you wish
curry leaves                    : 7 to 8
Venthaya keerai               : 1/2 cup ( thinly chopped )
green chilly                      : 1 or 2  nicely chopped [ optional ]

Mix all the above ingredients in a bowl.

Method of making dosai :
Keep a tawa on stove over medium flame.
Spread little oil over it and make dosai from outer to inner.
Now spread the onion mix over it evenly.

Kaezhvaragu - Kevuru Dosai 1 [ Ragi - Finger Millet Dosai ]

Sprinkle drops of oil over the dosai.
Turn the other side and cook well.
Now hot and healthy dosai is ready.

Have ragi dosai with green coriander chutny, poondu milagai podi or with coconut chutny

Other dosai recipes you might like to try
Masaal Dosai [ masaal dosa ]
Masaal Dosai
Kevuru Dosai 1 [ Ragi Dosai 1 ]
Kevuru Dosai 1
Rawa Dosai
Rawa Dosai
Oats Dosai
Oats Dosai
Kambu Dosai [ Bajra dosai ]
Bajra dosai