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.
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
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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