Feb 6, 2016

459: Kovaikkai Pirattal (Tindora Fry)

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Coccinia grandis, the ivy gourd, also known as baby watermelon, little gourd or gentleman's toes is a tropical vine. Coccinia grandis' native range extends from Africa to Asia including India. This medicine fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. Some countries in Asia like Thailand prepare traditional tonic like drinks for medicinal purposes.
Tindora can be cooked as a subzi all by itself or mixed with other vegetables like potato.
This Tindora Fry recipe  is very famous from Chettinadu Cuisine. You can serve with rice or chapatti

Inngredients :
Tindora -                                        500 Gms / 1 pound
Potato -                                           2no
Red, green, Orange Bell peppers        1 no each
Tomato                                            1 no
Jeera –                                             ½ tsp
 Salt                                                 to taste
Oil                                                    for frying
Grinding ingredients:
 Fresh Grated Coconuts                     6 tbsp.
 Red Chilies -                                    10 no
 Poppy Seeds                         -          2 tsp
 Aniseed (Fennel)                              1 tbsp.
Turmeric Powder                               ½ tsp.
Chutney dhal (Pottu kadalai)                1 tsp.
Curry leaves -                                    few  

Method:
  • Grind all grinding ingredients to make a coarse paste without adding water. Keep aside
  •  Peel the potatoes, and slice thinly.
  • Cut all bell peppers, Tindora into thin lengthy pieces. Cut tomatoes into pieces.
  • Microwave the potatoes and Tindora for 4 to 5 minutes.
  •  Heat the oil and add green curry leaves and jeera.
  • Add potatoes, Tindora, bell peppers into it.   Shallow Fry the vegetables at the medium flame. Cover it and cook it for few minutes.
  • Remove the lid , add tomato and salt.  Mix it well.
  • Now add ground  paste. Turn over the mixture well. Fry for few minutes in very low flame.
  • Fry till the good smell come out.
  • Tindora Pirattal can be served as accompaniment to rice, Chapatti.


Feb 1, 2016

458: Pavakkai Masala Fry/ Bitter gourd Masala Fry

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Bitter gourd or bitter melon as it is called has always been a neglected food among a large part of the population. But what we tend to forget is the wonderful health benefits that are hidden in this not-so-frequently-used vegetable. Bitter gourd is rich in various vitamins, minerals and dietary fiber. The vegetable helps strengthen the immune system in children, rendering them less vulnerable to diseases.

Indian cuisine seeks a satisfying balance of taste - Sweet, sour, Salty and three types of bitter. According to Ayurvedic belief eating layered and balanced flavors, encourages proper digestion and the release of positive, nurturing energy from the foods we eat.

This masala based bitter gourd fry is very easy to prepare and tasty too.
I bet you would surely like this recipe, if you are a fan of bitter gourd.

Ingredients:

Bitter gourd/Pavakkai -         4 nos.  
Turmeric Powder                   ¼ Tsp.
Salt                                     To Taste.
Coconut oil                           2 tbsp.

For Fry and Grind Coarsely

Tamarind                               very small ball. (Goli size)
Coriander seeds                     1 ½ Tbsp.
Fennel seeds                          ½ Tsp.        

Roasted Peanuts                     3 Tbsp.
Dry Coconut                           ¼ cup
Coriander leaves with stalk     ½ bunch
Byadagi /Guntur Chilies          10 no.

For Seasoning 
Coconut Oil                            1 Tbsp.
Mustard seeds                        1 Tsp.
Chenna dhal                           1 Tsp.
Urdh dhal                               1 Tsp.
Curry Leaves                          1 string

Method:

  • Wash and cut the bitter gourd cube sizes.  (if you want  you can Remove the seeds ).
  • Heat  oil in the pan, fry all the grinding masala except coriander leaves and dry coconut.
  • Grind the ingredients under for grinding, except Copra, when it is powdered coarsely and Copra and grind once more, keep aside.
  • Heat the coconut oil in a kadai and add all seasonings and fry them until they change colour to golden brown.
  • Now add the chopped bitter gourd and salt, sauté them for 10 mins or till slight colour change (Take care not to burn the bitter gourd).
  • Now add Once the bitter gourd is fried well, add this powdered mixture to it, and sauté well, until well combined, adjust salt and use the rest of oil remaining and close the lid and leave it in the low flame for at least 5 to 10 minutes.
  • Now your Bitter gourd dry curry is ready to be served with hot rice.
  • This curry stays for 2 days at least.

 Notes:
  • To reduce the bitterness select bitter gourd which are less green in color and with less thrones.
  • Soaking the pieces in salt water will reduce the bitterness.
  • Try to slice the veggies evenly.
  • You can try the similar method with vegetables like brinjal or cauliflower and  potatoes too .




My Other Bitter gourd Recipes are:

Pavakkai Kichadi                                    Pavakkai Puli Kuzhambhu

 Pavakkai Kichadi                                 


Bittergourd Stir Fry                                Pavakkai Fries

 Bitter Gourd Stir Fry                               


Jan 29, 2016

457: Vendakkai Sambhar/ Ladyfingers Sambhar/Okra Sambhar

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South Indian meal is incomplete without Sāmbhar. Though I already posted few Sāmbhar recipes, I want to post one more Sāmbhar recipe.   Make delicious Vendakkai /Lady Finger Sambhar using this simple recipe from Madappalli.


Ingredients  

 Chopped Lady Finger            1 ½  cups
Toovar dhal/ Pigeon Peas          1/2 cup
Chopped Green chilies           2 Nos
Tamarind                             gooseberry sized
Curry leaves                         few
Tomato                                1 No.
Salt                                     to Taste.

Spice Powders
Coriander Powder                  1 Tbsp.
Red chili Powder                    1-2  Tsp.(Adjust to your spice level)
Sambhar Powder                   2 Tbsp.
Asafetida Powder                  ¼ Tsp.
                  
For Seasoning    
Coconut Oil                           1 Tbsp.
Mustard seeds                       1 Tbsp.
Methi seeds                           1/8 tsp.         
Dry red chilies                       4 no. (Split)

Method:

  • Pressure cook the dal with tomato, green chilies and turmeric powder with 1 ½ cup of water until dal is soft for 2-3 whistles. Mash is gently and set aside.
  • Soak the tamarind in hot water and pureed the juice throwing out the fiber and keep aside.
  • Wash the okra using a colander drain the excess water. Place it on a kitchen towel pat dry.
  • Chop the okra into 1 inch pieces please check it there is any bug inside use a dry chopping board and knife.
  • Heat the 1 Tsp of coconut oil in  a pan , add chopped okra fry for 3 mins in medium flame.When its thoroughly fried, add all spice Powder  and fry for a minute.
  • Now add the tamarind water and salt and cook for 8 to 10 mins , until its cooks well and leaves out nice aroma.
  • Once it cooks well, add the cooked dal to the mixture and bring it to a boil.
  • Meanwhile, heat oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dry red chilies and curry leaves. Fry well.
  • Add this tempering to the sambhar. Now Tasty Sambhar is ready to serve.
  • We can also pair this sambar with simple and delicious potato fry, plantain fry (varuval), just any easy dry side dish makes a great complete meal.

  
Some Simple Tips

  • Toovar dal must be cooked very well and mashed well while it is hot itself.
  • Tamarind proportion should be correct. (not more and not less than required).
  • Sambar powder(click the link to see the recipe) is the main thing which decides the taste (I have posted recipe of sambar powder which my mother has been making all these years and praised by all)
  • Using Coconut oil for tempering and adding very little Methi seeds along with mustard makes a lot of difference.
  • Don’t allow to boil the sambar after adding dal water.
  • Just have these points in mind, prepare sambar, you will end up with an excellent one.
  • Taste differs from home to home or even person to person. The quantity of ingredients such as Sambhar powders, chili powders, salt can be varied according to individual taste.
  •  





You can also check other Sambhar Recipes here:

Hotel Sambhar                                    Udipi Sambhar             

                       



Milaghai Sambhar                                           Sambhar


                              






                                 

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