Potato Poriyal / Easy Potato Curry

Ingredients:

Potato - 4 nos

Onion - 1/2 ( chopped )

Red chilli - 2

Curry leaves - few

Channa dhal - 1 tsp

Urad dhal - 2 tsp

Mustard seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Sambar powder - 2 tsp

Pepper powder - 1 tsp

Oil - 1 tbsp

Salt to taste.

Method:

• Wash and cut the potato into small cubes.When chopping potatoes, keep them in a bowl of water to prevent them from discoloring.
• Heat oil in a non stick pan. add mustard seeds. When they pop, add urad dhal,channa dhal.
• Then add onion,red chili and curry leaves.once the onion becomes golden brown ,add the potatoes, turmeric powder,sambar powder, pepper powder,salt and 1 spoon of water.
• Mix well and close the lid.
• Keep the flame in low.Cook for few minutes.
• Remove from heat and garnish with corriander leaves.
• 

Brinjal & Potato Poriyal

Ingredients:

Brinjal - 5 nos
Potato - 1
Onion - 1 medium size
Red chillies - 4 nos
Curry leaves - few
Mustard seeds - 1 tsp
Turmeric powder - 1 / 2 tsp
Sambar powder - 1 tsp
Oil - 2 tbsp
salt to taste.
Method:

• Chop the onion into small size. Cut the brinjal in to medium size pieces ( length wise ) and put it into the water.
• Remove the potato skin and cut in to medium size pieces.
• In a kadai put the oil and when it is hot add mustard. When it pops up add onion, red chillies and curry leaves.and fry for a while.
• Then add brinjal and potato.Add sambar powder, turmeric and salt.
• Sprinkle a handful of water.Mix well and Keep the flame in low.
• Cook for few minutes.

Serve with rice.

Keerai / spinach Poriyal

Ingredients:

keerai / Spinach - 1 bunch ( Washed, Cleaned & chopped)
Onion - 1 ( chopped)
Red chilly - 3 nos
Mustard seeds - 1/2 tsp
Urad Dhal - 1 tsp
Channa dhal - 1 tsp
Grated coconut -1 tbsp
Oil - 2 tsp
Salt - to taste.

Method:

• Take a pan, add oil. When oil is heated , add the mustard seeds, urad dhal and channa dhal. And fry it.
• Now add the chopped onions and red chillies fry till golden brown.
• Then add the chopped keerai along with salt and fry it.
• No need to add water. Stir now and then and cook till the keerai is cooked well.
• Add grated coconut and mix well.

Carrot Poriyal

Ingredients:

Carrot - 3 nos

Onion - 1 ( chopped )

Green Chillies - 4 nos ( cut into lengthwise )

Coconut gratings - 2 tbsp

Curry leaves - few

Oil - 2 teaspoon

Mustard - 1/2 tsp

Urad dhal - 2 tsp

Channa dhal - 1/2 tsp
Turmeric powder - 1/2 tsp

Salt as per taste.

Method:

• Peel the skin from the carrot and cut it into small pieces.
• 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 carrot pieces and mix well. Add salt,turmeric powder and sprinkle little water and close with lid.
• Cook in low flame till the carrot is soft.
• Finally add grated coconut and mix again and remove from stove.

Beetroot Poriyal

Ingredients:

Beetroot - 1

Onion - 1 small

Green Chillies - 3 Nos

Oil - 2 teaspoons

Mustard - 1/2 tsp

Urad dhal - 1 tsp

Turmeric powder - 1/2 tsp

Curry leaves - few
Grated coconut - 2 tbsp

Salt - as per taste

Method:

• Remove the skin from beet root and cut into small pieces.
• Chop the onion finely.
• In a kadai put the oil and when it is hot add mustard.
• When it pops up add uradh dhal. Add onion,green chillies and curry leaves and fry for a while.
• Then add the beetroot,turmeric powder and salt and stir fry till it is soft and cooked well.
• Keep the flame into low. No need to add water.
• Finally add grated coconut and mix well.

Vendakkai / Okra Poriyal

Ingredients:
Vendakkai / okra - 1 lb ( cut into small round pieces )
Onion - 1 ( chopped )
Green chillies - 3 ( split )
Curry leaves - few
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Sambar powder - 1 tsp
Turmeric powder - 1 tsp
Oil - 1 tbsp

Salt to taste.
Method:

• Wash and wipe the vendaikai with a kitchen towel.
• Cut it into small rounds.
• In a kadai put the oil and when it is hot add mustard.
• When the spluttering stops add urad dhal and fry till it turns light brown.
• Add chopped onion,Green chillies and curry leaves. Fry till the onion turns brown.
• Add vendaikai pieces and stir fry on low flame till its stickiness disappears.
• Add sambar powder, turmeric and salt and stir well.
• Keep it on low flame for 5 minutes.
• Remove once well done and serve it with steamed rice.

Mushroom poriyal

Ingredients:
Mushroom - 1 lb ( cut into small pieces )
Onion - 1 ( chopped )
Green chillies - 4 ( chopped )
Ginger garlic paste - 1 tsp
Curry leaves - few
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Oil 1 tsp
Salt to taste
Method:

• Heat oil in a pan. Add mustard seeds and allow it to splutter.
• Then add the chopped onions along with green chillies and curry leaves. Saute for 2 mins in medium flame. add ginger garlic paste fry it 1 minute.
• Now add the chopped mushrooms,turmeric powder and salt and saute it for 2 more mins.
• Now close the lid.
• When the mushroom is fully cooked remove from flame.

Serve with sambar and rasam rice.

Potato Podimas

Ingredients:
Potato - 4
Onion - 1 ( chopped )
Green chillies - 4 ( chopped )
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Oil - 1 tbsp
Curry leaves - few
Salt to taste.
Method:

• Boil the potatoes and smash it roughly.
• Heat oil in a kadai,splutter the mustard seed.add the urad dhal and channa dhal fry til golden brown.
• Now add chopped green chillies,curry leaves and onion fry till transparent.
• Add turmeric and salt.
• Now add mashed potatoes and fry well 2 minutes or till the masala smell goes.
• Remove from flame. Serve hot.

Egg Poriyal / Scrambled Egg

Ingredients :
Egg - 4
Onion - 1 ( chopped )
Green chillies - 4 ( chopped )
Curry leaves - few
Mustard seeds - 1/ 2 tsp
Urad dhal - 1 tsp
Oil -1 tbsp
Salt to taste.
Method:

• Heat oil in a pan, add mustard seed and allow to crackle.
• Add urad dhal after few seconds, add onions, chillies and curry leaves.Fry until it is done.
• Now add salt.stir well for minute.
• Then add eggs one by one and stir well until the egg dries to flakes.
• Garnish with corriander leaves.
• Serve hot along with Sambar rice,Rasam rice and Curd rice etc..

Cabbage Poriyal

Ingredients:
Cabbage medium size or small size - 1 ( chopped )
Onion - 1/2 ( chopped )
Green chillies - 4 nos
Curry leaves - few
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1/2 tsp
Grated coconut - 1 tbsp
Oil 1 tbsp
Salt to taste.

Meth0d:

• Heat the oil in a kadai add mustard seeds. when its pops up add urad dhal then channa dhal fry til it turns light brown.
• Then add chopped onion,green chillies and curry leaves and fry them two minutes.
• Now add chopped cabbage and mix well.
• Close the lid and cook on a low flame.
• Don't add water.After 3 minutes open the lid and stir well.
• Again close the lid and allow to cook.
• Now add grated coconut and salt. Mix well. Garnish with corriander leaves.

Kothavarangai Poriyal ( Cluster Beans )

Ingredients:
kothavarangai ( cluster beans ) - 1 lb
Onion - 1/2 ( chopped )
Red chillies - 3
Mustard seed - 1/2 tsp
Urad dhal -1 tsp
Channa dhal -1/2 tsp
Grated coconut - 2 tbsp
Sambar powder - 1 tsp
Turmeric powder - 1 tsp
Curry leaves - few
Oil - 1 tbsp
Salt to taste.

Method:

• Wash and cut the Kothavarankai ( cluster bean ) into 1/2 inch pieces.
• Put the kothavarankai into a vessel and add turmeric and salt and add enough water.
• Cover the vegetable. Cook till the vegetable is soft.
• Drain the excess water.
• Heat the oil in a kadai add mustard seeds when its pops up, add urad dhal and channa dhal fry few seconds.
• Now add onion, red chillies and curry leaves.Fry until onion turns into golden brown.
• Now add the cooked vegetable along with little salt and sambar powder.stir well.
• Now add grated coconut and mix well. close the lid and cook in a low flame 2 minutes. Remove from flame.
• Serve hot with rice and sambar.

Beans Poriyal

Ingredients:

Beans - 1 lb ( cut into lengthwise or small pieces )
Onion - 1/2 ( chopped )
Red chillies - 4 nos
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1/2 tsp
Curry leaves - few
Grated coconut - 2 tbsp
Oil -1 tbsp
Salt to taste.

Method:

• Heat the oil in a kadai add mustard seed ,when it pops up add urad dhal,red chillies, onion and curry leaves.
• Fry them until onion turns into light brown.
• Add cut beans, salt and sprinkle little water. mix well. close the lid on low flame until the beans are soft.
• Add grated coconut. mix well . remove from flame.
• It goes well with sambar,rasam and curd rice.

Vaazhakkai Poriyal ( Plantain Poriyal )

Ingredients:
Valaikai (plantain ) - 4
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 plantain ( valakai ) and cut into small sizes.
• Cook the valakai( plantain ) in water separately with turmeric powder and salt.
• 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 valakai ( plantain ) 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.