Okra/Vendakkai Fry

Vendakkai or Okra is a low calorie vegetable but high in nutrients. Since childhood, we are served Vendakkai as a vegetable that helps us learn Mathematics better. I tell my son the same. I dont know how far it is true. Recently I learnt that Cleopatra also loved okra as it helps reduce pimples and maintain smooth skin. For more about okra, check out here and here.

Here is the easy fry recipe.

Ingredients:

Ladysfinger/Okra/Vendakkai 400g

Dried Red Chillies 3

Sambar Powder 1 tbsp (Leveled)

Pearl Onions 5

Curry Leaves 4

Mustard Seeds 1 tsp

Split Urad Dhal ½ tsp

Salt

Oil

Preparation:

Chop Ladysfinger and Pearl Onions finely.

Cut Chillies into two halves.

Method:

Heat Oil in a pan.  When it is hot, add Mustard Seeds.  Wait till it pops up, Reduce Flame.

Add Pearl Onions, Chillies and Curry Leaves. Fry till they become slightly brown.

Add chopped Ladysfinger, Sambar Powder and Salt. Mix well. Fry on a low flame until its sliminess reduces and gets a slightly roasted coating with Sambar Powder.

Serves:3-4

Serve with Rice and Sambar or Kuzhambu.

Carrot – Cabbage Poriyal

Cabbage is the only hated Vegetable at my home. It stays untouched for a longer time in Refrigerator looking for attention always. When prepared alone, none of us like it.

So I started discovering many methods to include cabbage along with other vegetables.

I grate the whole cabbage and store it in Refrigerator. Whenever and wherever possible, I try to include grated cabbage with other vegetables. This is one such recipe.

Ingredients:

Carrot -3

Grated Cabbage ½ cup

Grated Coconut 2 tsp

Pearl Onions 4

Curry Leaves 4

Dried Red Chillies 3

Mustard Seeds ¾ tsp

Split Urad Dhal ½ tsp

Salt ½ tsp

Oil

Preparation:

Grate Cabbage and Carrot.

Cut Dried Red Chillies into two halves.

Method:

Heat Oil in a pan. When hot, add Mustard Seeds. When they complete popping up, reduce flame. Now add split Urad Dhal and Dried Red Chillies. Few Seconds later add Pearl Onions.

Fry till the onions become translucent. Now add Grated Cabbage. Fry on a medium flame till the cabbage gets half cooked stirring occasionally. Now add Grated Carrot and Salt. Cook till done. Add grated Coconut. Simmer for 3-5 minutes and serve hot.

Serves: 3-4

Serve with Rice and any Kuzhambu or Vegetable Kurma.

Note: Carrot cooks faster than Cabbage and so it is added later. Grating Cabbage gives more fine pieces when compared to cutting. So I prefer grating cabbage.

French Beans Poriyal and Cluster Beans (Kothavaragai) Poriyal





French Beans, also called as Green Beans is highly nutritious because of its fibre content. I make it a habit of making recipes with French Beans often. This recipe, particularly is very easy to prepare.

 
Ingredients:

Beans ¼ kg

Dried Red Chillies 3

Curry Leaves 4

Pearl Onions 4

Mustard Seeds(Kadugu) ¾ tsp

Split Urad dhal ½ tsp

Shredded Coconut 4tsp

Salt ½ tsp

Oil

Preparation:

Cut Beans into very small pieces. Chop Pearl Onions lengthwise. Cut Dried Red Chillies into two halves.

Method:

Heat Oil in a pan. When it is hot, add Mustard Seeds. When they complete popping up, reduce flame and add split Urad dhal. Few seconds later, add Curry Leaves, Pearl Onions and Dried Red Chillies. Fry till onions become translucent.

Add Beans and Salt. Mix well. Fry till the beans are cooked stirring occasionally.

Now add Shredded Coconut. Simmer for 3-5 minutes.

Serve hot.

Serves: 3

Serve with Rice and any Kuzhambu or Sambar.

Updated on Apr 24, 2011:

Cluster Beans or Kothavaragai can also be prepared in the above described method.

Lemon Rice

During my school days, whenever I open my Lunch box on a Monday, it would be mostly Lemon Rice with Potato Fry . Most of my friends would have brought the same except for variations in side dish. It requires less ingredients and easy to prepare. Also I think most of the mothers would be tired after busy cooking on Sunday.