Vazhapindi Cherupayar Thoran

Vazhapindi cherupayar thoran is a coconut based Kerala style banana stem green gram stir fry goes well as a tasty side dish with steamed rice.

The following ingredients are needed to prepare Vazhapindi Cherupayar Thoran / Kerala Style Banana Stem Green Gram Stir Fry..

Ingredients:-

Banana stem.       -2 cup chopped
Green gram.         -3/4 cup
Green chilly.        -1
Turmeric powder.-1/4tsp
Salt.                      -to taste

For grinding Coconut Cumin Mixture:-

Grated coconut. -1 cup
Cumin seeds.    - 1tsp

For Seasoning:-

Mustard seeds.     -1tsp
Garlic.                   -6 cloves
Dry red chillies.     -3
Curry leaves.         -1sprig
Red chilly powder.-1tsp
Coconut oil.           -2 tbsp

Instructions:-

1). Dry roast green gram on low flame till the raw smell goes out.Chop the banana stem into thin round pieces and remove the fiber. Then finely chop the banana stem.

2). Pressure cook the roasted green gram along with finely chopped banana stem, half slit green chilly, turmeric powder, required salt and 2 cup of water for 3 whistles.Keep aside the cooked banana stem and green gram mixture.

4). Grind grated coconut and cumin seeds to a coarse paste without adding water.Keep aside the coarsely ground coconut cumin paste.

Method:-

1). Heat 2 tbsp coconut oil in a wide bottom pan and splutter mustard seeds. Add finely chopped garlic and saute well. Add broken dry red chilly pieces into the pan and fry in oil for a second. Add curry leaves and 1tsp chilly powder into the pan and fry for a second.

2). Add pressure cooked banana stem green gram mixture into the pan and mix well. 

3). Add coarsely ground coconut cumin paste into the pan and mix well and cook on low flame till water evaporates. Switch off the flame and transfer the banana stem green gram stir fry to a serving bowl.

Very tasty Kerala style Vazhapindi Cherupayar Thoran / Banana Stem Green Gram Stir Fry is ready to serve with rice.
 

Mushroom Green Peas Salna.

Mushroom Green Peas Salna is a very tasty and delicious side dish for chapathi, parotta and naan.Mushroom Green Peas Salna recipe is given below with step by step photos.

The following ingredients are needed to prepare Mushroom Green Peas Salna.

Ingredients:-

Button mushroom.-200g
Frozen Green peas.-1/4 cup
Onion.                    -2 medium
Green chilly.          -1
Curry leaves.         -1sprig
Tomato.                 -3
Turmeric powder. -1/4 tsp
Red chilli powder.-1tsp
Coriander powder.-1tsp
Cinnamon.            -1small
Cloves.                  -3
Cardamom.            -2
Fennel seeds.         -1/2 tsp
Bay leaf.                -1
Water.                    -as required
Salt.                       -to taste
Oil.                        -2 tbsp
Coriander leaves.  -few

For grinding Coconut Cashew Paste:-

Grated coconut.-1/4 cup
Cashew nuts.    -10
Green chillies.  -3
Fennel seeds.   -1/2 tsp
Cumin seeds.   -1/2 tsp

Instructions:-

1). Finely chop onion. Half slit green chillies. Blend tomatoes into puree. Finely chop few coriander leaves.Keep aside.

2). Grind grated coconut, cashew nuts, green chillies, cumin seeds and fennel seeds to a smooth paste adding little water. Transfer the ground paste to a bowl. Add 1 cup of water into the bowl and mix the ground coconut cashew mixture without lumps. Keep aside the coconut cashew mixture.

Method:-

1). Heat 2tbsp oil in a wide bottom pan. Add bay leaf, cinnamon, cloves, cardamom, fennel seeds and curry leaves into the pan and saute well. Add half slit one green chilly and finely chopped onions into the pan and saute well till golden brown.

2). Add frozen green peas into the pan and saute well. Cover and cook green peas for few minutes on low flame.

3). Add tomato puree, red chilly powder, turmeric powder and coriander powder into the pan.Mix well and cook for 3 minutes on low flame.

4). Add chopped button mushroom into the pan.

5). Mix the mushroom pieces with spicy masala paste. Cover and cook chopped mushroom till soft.

6). Add ground coconut cashew paste into the pan and mix well.Add 1 or 2 cup of water into the pan and mix well as the gravy will thicken once it cools.

7). Once the gravy thickens stir well and add finely chopped coriander leaves into the pan and switch off the flame.

8). Mix the mushroom green peas masala gravy and transfer it to a serving bowl.

Mushroom Green Peas Salna is ready to serve hot with chapathi.

Bitter gourd Sambar / Pavakka Sambar.

 Bitter gourd sambar / Pavakka sambar is a tasty curry goes well with steamed rice, dosa, idli and appam.

The following ingredients are needed to prepare Bitter Gourd Sambar / Pavakka Sambar.

Ingredients:-

Masoor dal.          -1 cup
Bitter gourd.         -1
Potato.                  -1 medium
Lady's finger.       -10
Tomato.                -1
Tamarind.             -a goosebery size
Turmeric powder. -1/4 tsp + 1/4 tsp
Red chilli powder.-1/2 tsp
Coriander powder.-1tsp
Sambar powder.    -1tbsp
Asafoetida.            -1/2 tsp
Mustard seeds.      -1tsp
Cumin seeds.         -1/2 tsp
Green chillies.       -2
Curry leaves.         -1sprig
Coriander leaves.  -few
Salt.                       -to taste
Water.                    -as required
Coconut oil.        -1/2 tsp + 1tbsp

Instructions:-

1). Wash bitter gourd and cut it into two halves lengthwise and remove the seeds.Chop the bitter gourd halves into small pieces. Remove the outer skin of potato and chop it into small pieces.

2). Wash masoor dal and pressure cook masoor dal along with chopped bitter gourd pieces, chopped potato pieces, 1/4 tsp turmeric powder and 1/2 tsp coconut oil for 2 whistles. Keep aside the cooked masoor dal bitter gourd potato mixture.

3). Wash lady's finger. Cut and remove both the ends of lady's finger and chop it into small round pieces. Chop tomato into small pieces. Finely chop few coriander leaves.

4). Soak tamarind in 1/2 cup of warm water for few minutes. Then squeeze the soaked tamarind and make tamarind juice.Keep aside the tamarind juice.

Method:-

1). Heat 1tbsp coconut oil in a wide bottom pan and splutter mustard seeds and cumin seeds.Add green chillies and curry leaves into the pan and saute in oil for a second.

2). Add chopped lady's finger pieces and required salt into the pan and saute well for 2 minutes on low flame.

3). Add chopped tomatoes into the pan and saute well till soft.

4). Add red chilli powder, turmeric powder and coriander powder into the pan and mix well.

5. Add cooked masoor dal bitter goud potato mixture and tamarind juice into the pan.Mix well and boil on low flame.

6). Add sambar powder and asafoetida into the pan and mix well without lumps.Boil and cook the sambar for 2 minutes on low flame and switch off the flame. Add finely chopped few coriander leaves into the sambar. Transfer the sambar to a serving bowl.

A very tasty Bitter Gourd Sambar / Pavakka Sambar is ready to serve hot.

Lololikka Pickle/ Lubica Achar

 Lololikka achar is a tasty pickle made with lololikka and spice powders. Lololikka is a small plum also known as loovika, lubica and Indian coffee plum.Lololikka pickle can be served as a side dish with steamed rice, dosa, idli and appam.

The following ingredients are needed to prepare Lololikka Pickle / Lubica Achar.

Ingredients:-

Lololikka.              -15
Turmeric powder.  -1/4 tsp
Red chilli powder. -2 tbsp
Fenugreek powder.-1/2 tsp
Asafoetida.            -1/2 tsp
Mustard seeds.      -1tsp
Green chilly.         -1
Garlic.                   -6
Curry leaves.        -1sprig
Vinegar.                -1tbsp
Salt.                      -to taste
Oil.                       -2 tbsp

Instructions:-

1). Wash lololikka under running water and clean it and wipe with a clean cloth.

Boil 1/4 cup of water in a vessel with little salt. Add cleaned lololikka into the boiling water and boil for 2 minutes on low flame. Switch off the flame and remove the boiled lololikka from boiled water and keep aside. Discard the boiled water.

2). Peel and chop garlic cloves into thin lengthy pieces. Chop one green chilly into thin round pieces.Keep the chopped garlic and chopped green chilly pieces along with curry leaves on a plate.

 

3). Roast 1/4 tsp fenugreek (methi seeds) in a pan. Crush the roasted fenugreek and make fenugreek powder and keep aside.

Method:-

1). Heat 2tbsp oil in a pan and splutter mustard seeds.Add thinly chopped green chilly pieces, thinly chopped garlic cloves and curry leaves into the pan and fry in oil.

2). Add turmeric powder, kashmiri red chilly powder, roasted fennel powder and asafoetida into the pan and mix well on low flame. Add 2tbsp water and 1tsp salt into the pan and mix well.Add cleaned lololikka into the pan and mix with the spices for 2 minutes and switch off the flame.

3). Remove the pan from flame and allow the lololikka pickle to cool.Once cooled add 2tbsp vinegar into the pickle and mix well.

4). Transfer the lololikka pickle to a glass bowl to cool to room temperature.

You can store the lololikka pickle in a clean and dry airtight glass bottle.After 2 days a very tasty and mouth watering Lololikka Pickle / Lubica Achar is ready to use.

Ovro Upkari / Broad Beans Stir Fry

 Ovra upkari is a very tasty broad beans stir fry made with cooked broad beans and spices and goes well as a side dish with steamed rice. Broad beans is called ovro in Konkani.

The following ingredients are needed to prepare Ovra Upkari / Broad Beans Stir Fry.

Ingredients:-

Broad beans/ Ovro.      -1 cup
Turmeric powder.         -1/2 tsp
Kashmiri chilli powder.-1tsp
Asafoetida.                    -1/4 tsp
Curry leaves.                 -few
Salt.                               - to taste
Water.                            -1cup

Coconut oil.                  -1/4tsp + 2tsp

Instructions:-

Wash broad beans / ovro in water for 8 hours or overnight. Pressure cook the soaked broad beans adding 1/2 tsp turmeric powder, 1/4 tsp oil and 1cup of water for 3 to 4 whistles or till soft. Keep aside the cooked broad beans.

Method:-

1). Heat 2tsp coconut oil in a wide bottom pan and splutter mustard seeds and saute well.

2). Lower the flame and add kashmiri red chilli powder, asafoetida and curry leaves into the pan and saute well.

3). Add cooked broad beans and required salt into the pan and mix well. Cover and cook the broad beans till water evaporates and saute well in between. Switch off the flame.

A very tasty Ovra Upkari/ Broad Beans Stir Fry is ready to serve hot.