Wednesday, October 27, 2010

Avarakkai Poriyal & Cabbage Poriyal

To Make me Eat Fruits will be very tough. My father and me used to have fight on it. the same continues with my husband also. But when my son feeds me any fruits, i will eat. We are Strange Mom and Son!   But I love to eat Vegetables. My meal starts of with small quantity of rice and more vegetables(poriyal).

Whenever I prepare two poriyal's i see to that, two vegetables should be of different colours. if Keerai / Greens are prepared for the day, i avoid Beans and Broad Beans. its simple as no two identical colours on my plate. its good to have different colours of vegetables for a meal.  i found that my Poriyal recipe's are very less  in the blog and thus am in the process of adding two at a time ;)

Avarakaai Poriyal / Broad beans stir fry

I cook this atleast once in a week. This Broad Beans have good fibre content. without googling, thats what i know about the vegetable.

Avarakaai Poriyal
Ingredients:

Avarakaai / Broad Beans - 1/4 kg
Big Onion - 1
Grated Coconut - 2 tbsp's

For Tadka:

1 tsp Oil
1/4 tsp Mustard
1/2 tsp Split Urad Dal
1 sprig Curry Leaves
2 Dry Red Chilli's

Method:

Trim the head and tail part of the Avarakaai / broad beans. Wash them Thoroughly &  (Naar edukkavum).  and chop them into small pieces.

Add a 1/2 cup of water to the chopped avarakaai and boil them for 3-4 minutes.
or
Microwave the avarakaai with little water at very high for about 4 minutes. [Use the leftover water for preparing sambhar or Curry.]

Heat Oil in a Pan, add mustard and let it splutter, add urad dal, red chilli's and curry leaves and roast them. add the cooked avarakaai without any water to the pan and give a stir. add salt to taste and grated coconut to the pan and give a stir.

Remove from the flame and serve with Hot Rice and Ghee.

Cabbage Poriyal with Chick peas / Cabbage Stir Fry

Cabbage Poriyal
Ingredients:

Cabbage - 100gms
Green chilli -2
Boiled chickpeas - 1/4 cup
Onion - 1

For Tadka:

1 tsp oil
1/4 tsp mustard
1/2 tsp split urad dal
1 sprig curry leaves

Method:

Have Pressure Cooked Chickpeas Ready.

Chop the Onion and Cabbage finely.

Heat oil in apan, add mustard & let it splutter, add urad dal, curry leaves , slitted green chilli and roast them.

Now add chopped onion and fry till they turn transparent. add the chopped cabbage an give a stir.

Add boiled chickpeas an salt to taste to the pan an give a stir.

switch off the flame and serve for vathakuzhambu or sambhar rice.
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