Senai Kizhangu / Suran Poriyal

Ingredients:
Senai Kizhangu / Suran - 1 lb
Onion - 1 ( chopped )
Red chilli - 3
Green chilli - 2
Curry leaves - few
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Grated coconut - 2 tbsp
Turmeric powder - 1 tsp
Oil 1 tbsp
Salt to taste.

Method:

• Remove the skin from senai kizhangu, wash and cut into small size pieces & put it into the water.
• Cook the vegetable in water with turmeric powder and salt. Cover the vegetable. Cook till the vegetable is soft. Drain the excess water.
• Heat the oil add mustard seed,urad dhal,channa dhal after few seconds,add onion ,chillies and curry leaves.
• Fry until golden brown.Now add cooked senai kizhangu ( suran ) then stir for few minutes in low heat.
• Now add grated coconut and remove from flame.
  Garnish with corriander leaves.

It goes well with sambar,rasam and curd rice.

Valor Poriyal

Ingredients:
Valor - 1 lb ( cut into small pieces )
Onion - 1 ( chopped )
Red chillies - 3 nos
Curry leaves - few
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Channa dhal - 1 tsp
Sambar powder - 1 tsp
Turmeric powder - 1/2 tsp
Coconut ( grated ) - 2 tbsp
Oil - 1 tbsp
Salt to taste.
Method:

• Heat oil in a kadai, put mustard seeds, urad dhal and channa dhal.
• Then add chopped onion, red chillies and curry leaves.
• Saute them for a few minutes. Now add chopped vegetables ( Valor ) along with turmeric powder, sambar powder and salt.
• Drizzle the water. Mix well and close the lid.
• Cook until the vegetable becomes soft.
• Finally add coconut and mix well.

Beetroot Leaves Poriyal

Ingredients:
Beetroot leaves – 1 bunch
Onion – ½ chopped
Green chillies – 3 nos
Mustard seeds - 1/2 tsp
Urad dhal - 2 tsp
Grated Coconut – 2 tbs
Oil -1 tbsp
Salt to taste.

Method:

• Wash and chopped the beetroot leaves along with the stem.
• Take a pan, add oil. When oil is heated , add the mustard seeds, urad dhal , chopped onions, chillies and curry leaves.
• Fry till golden brown.Now add the chopped beetroot leaves. Don’t add water to it. Because the leaves itself leaves more water out.
• Now add salt. Once all the water from the leaves dried out add the grated coconut and mix well.
• Serve with rice.

Squash Poriyal ( Suraikkai )

Ingredients:
Squash / suraikkai - 1
Onion small size - 1
Green chillies -4 nos
Curryleaves - few
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Oil - 1 tbsp
Salt to taste.
Method:

• Cut squash and Onion into small pieces.
• Heat Oil in a pan. Add Mustard seeds once it splutters add Onion,green chillies and Curry leaves, fry till Onion becomes light brown in color.
• Then add chopped squash, Turmeric powder and Salt. mix well.
• Cover with a lid. dont add water.
• Cook on a low flame and cook till squash turns into soft .

Serve with Rice.

Pudalangai / Snake Gourd Poriyal

Ingredients :
Pudalankai / Snake gourd - 1
Onion - 1/2 ( chopped )
Green chillies or red chillies - 3 nos
Channa dhal - 1 tsp
Urad dhal - 1 tsp
Turmeric powder - 1/2 tsp
Grated coconut - 1 tbsp

Oil - 2 tsp
Salt to taste.

Method:

Cut the pudalankai lengthwise and remove the seeds and inner white parts. Slice it into thin half circles.

• In a kadai heat the oil. When it is hot add the mustard and when it pops up add the urad dhal and channa dhal and fry till urad dhal turns light brown.
• Add chopped onion, green chillies and curry leaves.
• Fry till the onion turns transparant.
• Add pudalankai pieces and mix well.
• Add salt,turmeric powder and sprinkle little water and close with lid.
• Cook in low flame till the Pudalankai is soft.
• Finally add grated coconut and mix again and remove from stove.

Avaraikkai / Broad Beans Poriyal

Ingredients:
Avarikkai ( broad beans ) - 1 lb ( cut into small pieces )
Onion - 1 ( chopped )
Red chillies - 3 nos
Curry leaves - few
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Channa dhal - 1 tsp
Sambar powder - 1 tsp
Turmeric powder - 1/2 tsp
Coconut ( grated ) - 2 tbsp
Oil - 1 tbsp
Salt to taste.

Method:

• Heat oil in a kadai, put mustard seeds, urad dhal and channa dhal.
• Then add chopped onion, red chillies and curry leaves.
• Saute them for a few minutes. Now add chopped avaraikkai ( broad beans ) along with turmeric powder, sambar powder and salt.
• Drizzle the water. Mix well and close the lid.
• Cook until the vegetable becomes soft. Finally add coconut and mix well.

Serve with rice,rasam,sambar