Search Results for: label/Side Dishes - Rice

Podalangai Poriyal Recipe / Snakegourd Stir Fry | Side Dish for Rice

Podalangai Poriyal
My family needs a side dish compulsorily to go with Rice for lunch. They are not satisfied with just a papad or chips for the side dish. Having to think of some thing that does not get repeated during the week is one thing that I concentrate on. Though I sometimes feel so lazy having to come with something or other on a daily basis, it at least gives me the satisfaction to see that my kids are eating a balanced diet getting their daily dose of veggies. This poriyal with Podalangai (Snake gourd) is one such side dish that is very simple and easy to make that goes well with rice.

Snake gourd stir fry

Podalangai Poriyal / Snakegourd Stir Fry

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Prep time: 5 mins | Cook time: 15 mins | Serves: 3

Ingredients:

  • Podalangai / Snakegourd – 250 gms
  • Onions – 1
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Asafetida – 1/8 tsp
  • Curry leaves – 1 sprig
  • Oil – 3 tsp
  • Salt – to taste

To be ground to a paste:

  • Fresh grated coconut – 1/4 cup
  • Whole dry red chillies – 3
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1/2 tsp
  • Garlic pods – 2
  • Turmeric powder – 1/4 tsp

Instructions:

1. Wash, scrape the outer skin of the gourd slightly. Cut in the middle and take off the pith and seeds in the center and discard. Chop the gourd and onions finely and keep aside.
2. In a mixie jar, add all the ingredients mentioned for the paste and using the whipper button pulse at equal intervals till the ingredients get ground to a coarse paste. Do not add water and make it into a paste.
3. Heat a pan with oil. Add mustard seeds and when they crackle, add asafetida, urad dal and cook for 1/2 minute till the dal becomes golden brown.
4. Now add curry leaves, onion and sauté for a minute till it turns translucent. Now add the chopped snake gourd, salt, sprinkle a handful of water, mix well, close with a lid and let it cook for 2 minutes.
5. By now the gourd would have been 3/4th done. Add the coarsely pulsed coconut mixture, mix well. Close with a lid, simmer the flame completely and let it cook for 4-5 minutes till the mixture becomes dry and the raw smell of the paste disappears. Mix in between.
6. Garnish with coriander leaves if preferred and serve hot with Sambar, Kulambu or Rasam rice.
Podalangai-poriyal

Notes:

1. You can also add green chilies instead of dry chilies.
2. Adjust the quantity of chilies used according to your spice level.

Chakkaravalli Kilangu Poriyal / Sweet Potato Curry Recipe | Side dish Recipes for Rice

Chakkaravalli Kilangu Poriyal
If you are on the look out for a sweet and spicy combination in a poriyal/curry for side dishes to rice, this is the recipe for you.  As this curry is mildly spiced, the kids will love it. This curry tastes amazing and goes very well if had with a hot and spicy Kulambu rice.

You can adapt the same recipe for good old potatoes as well but the taste will not be the same. As the second most harvested crop next to Peanuts in my In-Laws place are sweet potatoes, the people of the town make varied recipes out of it and this is the one that I love the most as its a simple and quick side dish.

Side dish for Rice

Chakkaravalli Kilangu Poriyal | Sweet Potato Curry

Prep time: 10 mins | Cook time: 10 mins | Serves: 3-4

Ingredients:

  • Chakkaravalli Kilangu (Sweet Potato) – 1/4 kgs
  • Mustard seeds – 1/2 tsp
  • Urad Dal – 1 tsp
  • Asafetida – 1/4 tsp
  • Curry leaf – 1 sprig
  • Oil – 3 tsp
  • Salt – to taste

To be ground to a coarse paste:

  • Fresh grated coconut – 1/4 cup
  • Cumin seeds – 1/2 tsp
  • Fennel seeds (perunseeragam) – 3/4 tsp
  • Garlic pods – 2 (optional)
  • Sambar onions (Shallots) – 3
  • Dry whole red chilies – 4
  • Turmeric powder – 1/8 tsp


Instructions:

1. Wash and trim the edges of sweet potatoes. Pressure cook in enough water for 2 whistles over medium flame. After the pressure is released, let it cool. Peel the skin off and cut either into roundels or into large chunks and keep it aside.
2. In a mixie or in a food processor, place all the ingredients mentioned for grinding and using the pulse or whipper button grind to a coarse paste. If you feel that the ingredients are not getting ground, use just 1/2 to 3/4 tsp of water.
3. Heat a pan with oil. Add the mustard seeds and when they pop, add the urad dal and roast for 1 minute till it becomes golden brown. Now add asafetida and curry leaves.
4. Add the coarsely ground paste, salt and the sweet potato roundels, 2 tsp of water and mix well.
5. Close with a lid and let it cook over low flame. Mix in between. The mixture should cook from the steam released by it. If you feel the mixture sticking to the bottom of the pan, just add 1-2 tsp of water to keep it moist or 1-2 tsp of oil if you want the curry to be well roasted.
6. Let it cook for 5-7 minutes for all the flavors to merge together and the mixture becomes dry.
7. Take off stove and serve hot with Sambar or Kulambu saadam.

Sweet Potato Stir fry

Notes:

1. If you make this in a non stick pan, there is no need to add extra water or oil as you will not get the sticking to the pan problem.
2. If you want the curry to be well roasted, add 3-4 tsp of oil in step-4 and cook for extra 3-4 minutes over low flame.

Phalguni Dal Recipe – Easy Side Dish Recipes For Rotis/Chappathis

Phalguni Dal Recipe
Phalguni / Falguni Dal, however you choose to pronounce it, is a thick, creamy, protein rich, dal (lentil) preparation pertaining to Bengali Cuisine using Masoor Dal. It is very easy and quick to prepare that goes very well as a side dish for Rotis/Chappathis or Naan. This recipe is very apt to include in your diet if you are aiming to increase your protein intake that does not include any fat as in eggs. The tempering ingredient used in this recipe lends a different flavor to this dal which makes it finger licking good.

Masoor Dal Recipe
I love Bengali Cuisine for its simplistic nature that brings out the flavors without using a truck load of ingredients in the recipe. That’s how this recipe is also. Moreover, dals are very kid friendly and you can feed even little kids without any inhibition or doubts.
This recipe goes long back when as a kid, I used to enjoy it by our Bengali neighbors. As this was a vegetarian dish, My mother used to love this as well. Unfortunately this dal recipe does not go well with rice as it does with chapathis.
Indian Dal Recipes for Rotis/Chapathis

Phalguni Dal Recipe

Prep time: 5 mins | Cook time: 20 mins | Serves: 4Cuisine: Indian Category: Side Dish

Ingredients:

  • Masoor Dal (Pink dal) – 1 cup
  • Fresh Peas – 1/2 cup
  • Onion seeds (kalonji) – 1 tsp
  • Shallots (Sambar Onions) – 10
  • Onion, medium – 1
  • Green chili – 2
  • Red chili powder – 1 tsp
  • Garam Masala powder – 1/2 tsp
  • Coriander leaves – to garnish
  • Salt – to taste

Instructions:

  1. Pressure cook masoor dal in enough water for 2 whistles. It should be cooked soft and you should be able to mash it when pressed between your fingers. Keep aside.
  2. In another stove bring 1/2 – 3/4 cup of water to a rolling boil. Switch off stove and add the fresh peas into it and close with a lid. Let it be for 15 minutes. Drain the water and keep aside.
  3. Meanwhile, chop the onions, shallots, green chilies finely.
  4. Heat a pan with oil, add kalonji and when it sizzles, add onion, shallots and sauté till they both turn pink, Add green chili, blanched green peas, red chili powder and sauté for 30 seconds.
  5. Now add cooked dal, enough water to the consistency you prefer the dal to be, salt, mix well and let it come to a boil. This should take 3-5 minutes. Cook over medium flame and mix in between to avoid the dal at the bottom sticking to the pan.
  6. Garnish with coriander leaves and serve hot with Rotis, chappathis or Naans.

Simple Easy Vegetarian Side dish for Chapathis

Notes:

  1. Fresh peas works best for this recipe but you can also use dried peas. Make sure that you soak them overnight and pressure cook them along with the masoor dal.
  2. For an added taste, before taking off the dal from fire add 1/4 tsp of coarsely crushed black pepper corns.
  3. I garnished the dal with kasuri methi (Dried fenugreek leaves) as I love the flavor it lends to the dal.
  4. If you do not have kalonji (Onion seeds) feel free to temper with cumin seeds.
  5. If you want an authentic taste, I suggest Mustard oil to be used.

Podalangai Muttai Podimas Recipe | Snakegourd Egg Scramble

Podalangai Mutta Podimas Recipe
Muttai (Egg) Podimas is a very easy dish that you can make especially when you have a very limited pantry or running out of time. An egg scramble serves us in multiple ways as you can either have it as a side dish for rice or chappathis or use it as a stuffing in the flat breads to make rolls, that is not only easy to pack but also looks elegant to take in lunch boxes to schools, offices or picnics.

Being strictly brought up as a vegetarian who does not cook or eat eggs, this is one of the first dishes that I learned from my neighbor when I started learning to use eggs in my day to day cooking. Instead of making a scramble with just eggs, pairing it with a vegetable not only increases the volume of the dish to serve a lot of people but also you get to enjoy the goodness of a vegetable as well.

Snakegourd Egg Scramble Recipe

Podalangai Muttai Podimas Recipe

Prep time: 10 mins  |  Cook time: 15 mins  |  Serves: 4
Cuisine: South Indian  |  Category: Side dish

Ingredients:

  • Podalangai (Snakegourd) – 1 (200 gms approx.,)
  • Egg – 1
  • Onion, medium – 1
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Red chili powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Black pepper powder – 1/4 tsp
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Oil – 1 tbsp

Instructions:

  1. Scrape the skin of the podalangai (snakegourd) lightly and wash well. Cut it open and remove the pith and seeds from the insides and discard it. Chop the podalangai and onion finely and keep aside.
  2. Heat a pan with oil. Add mustard seeds and when they splutter, add urad dal and roast till it becomes golden brown.
  3. Add onions, curry leaves and cook till it becomes translucent. Add the chopped podalangai, turmeric powder, red chili powder, salt and mix well. Sprinkle a handful of water all over the vegetable and close the pan with a lid.
  4. Let it cook for 2-3 minutes over medium flame. Let the snake gourd get cooked till soft and the water become dry.
  5. Now make a well in the center and break open the egg in the middle, add black pepper powder and with the flame on high, scramble or mix well with a balloon whisk.
  6. Keep scrambling till the egg gets scrambled all over and cooked well. Check salt at this stage and add more if you want. Keep the fire high, and scramble continuously. The egg must get evenly mixed with the vegetable. This should take just 1 minute.
  7. Take the pan off fire and garnish with coriander leaves if preferred. Serve hot with rice or roll it in Chappathis tightly and serve.

Podalangai Mutta Podimas

Notes:

  1. Instead of using podalangai, you can use capsicum (bell peppers) which will also be perfect for this recipe.
  2. If you are worried that the egg would not scramble well, break the egg in a bowl and beat it well along with the black pepper powder and then pour it all over the cooked vegetable for even scrambling.
  3. You can add a few tbsp of milk while beating the egg, as it will keep the soft even after the dish gets cold.
  4. No matter what veggie you use, make sure that you chop it finely so that it merges well with the egg and also it will give an overall good appearance to your dish.
  5. I do not like adding tomatoes as it will make the podimas mushy but feel free to add it if you like.

Snakegourd Egg Scramble

Peerkangai Oorpu Recipe | Ridge Gourd (Turai) Dal Recipe

Peerkangai Oorpu Recipe
This is once again my MIL’s recipe that belongs to the South Arcot Cuisine, which slightly differs from the usual Peerkangai kootu that my mom used to make at home that involved some grinding. But this kootu recipe needs no grinding and has the most unique flavor and taste. Peerakangai is a vegetable that I happen to love as no part of it goes waste. The peel can be used to make Thogayal (chutney) and the rest of the vegetable also gets used well. In my MIL’s place, a dish that has ground coconut paste is referred as a kootu and the one without, which can be had as a main dish with rice and also as a side dish like the kootu is referred as “Oorpu”.

Peerkangai Kootu recipe

Peerkangai Oorpu / Ridge Gourd Dal

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Prep time: 5 mins | Cook time: 25 mins | Serves: 4

Ingredients:

  • Peerkangai (Ridge Gourd) – 500 gms
  • Tur dal (Pigeon Peas) – 1/2 cup
  • Onion, medium – 1
  • Tomato, medium – 1
  • Mustard seeds – 1 tsp
  • Urad dal – 1/2 tsp
  • Whole dry red chili – 2
  • Sambar powder – 2 tsp
  • Turmeric powder – 1/4 tsp
  • Fresh grated coconut – 3 tbsp
  • Black pepper corns – 5 to 6
  • Curry leaves – 1 sprig
  • Coriander leaves – 1 tbsp
  • Salt – to taste
  • Oil – 2 tsp

Instructions:

1. Wash Peerkangai (Ridge Gourd) and trim the edges. Scrape the skin completely and chop the vegetable finely. Chop the onion and tomato finely and keep aside.

2. Pressure cook tur dal (pigeon peas) in enough water, turmeric powder. Mash well and keep aside.

3. Heat a pan with oil. Add mustard seeds and when it crackles, add broken whole dry red chili, urad dal and when it turns golden brown, add onion and sauté till it turns translucent.

4. Add tomatoes, chopped peerkangai and sauté till they wilt. Add 1/4 cup water, salt, sambar powder, mix well and close with and let it cook for 2-3 minutes. (You can also add the water used to cook tur dal if you happen to have in excess).

5. Add mashed dal, more water if needed to get the thick consistency, mix well and let it cook for another 3-4 minutes over low flame.

6. In a mortar, using the pestle crush the whole pepper corns coarsely and keep it ready. Do this just before adding to the gravy and not before hand, as the flavor of the pepper is very important.

7. Now mix in grated coconut, crushed pepper corns, curry leaves, coriander leaves and transfer to the serving bowl. Close with a lid and leave it for 5 minutes for the all the flavors to mingle and set.

8. You can have this dal (gravy) by mixing it with rice and enjoy with a side dish or serve this as a side dish to any sambar or kulambu rice as a kootu.

Peerkangai Oorpu

Notes:

1. You can also make the same dish with podalangai (Snake gourd) and Chow-Chow (Chayote).
2. Replacing tur dal with moong dal will not taste that good.
3. Make sure that you completely remove the skin, else it will not taste that good. No need to discard the pith inside the ridge gourd.
4. Do not waste the skin (peel) you have removed from the skin and use it make chutney.

Peerkangai Paruppu

Vazhai Thandu Poriyal Recipe | Plantain (Banana) Stem Curry/Stir Fry

Vazhai Thandu Poriyal Recipe
Vazhai thandu / Plantain Stem which is also known as Plantain pith happens to be rich in fibre and also has many medicinal benefits. When my younger one was suffering from constipation years back, the Doctor advised me to feed him the juice extracted from the plantain stem as a natural cure. The juice is also given to young girls to attain puberty as it cleanses the Uterus in a natural way and also heals the stomach cramps that they may suffer during the mensus time. As this is a no onion, no garlic recipe, its perfect to make and have with lunch during Vrat (fasting) days when you are not supposed to cook those ingredients. While my Mom makes the Banana Stem poriyal differently, this curry version is my MIL’s that is simple, quick which does not involve any grinding.

Vazhaithandu Poriyal

Vazhathandu Poriyal Recipe

Prep time: 15 mins  |  Cook time: 15 mins  |  Serves: 4
Recipe Cuisine: South Indian  |  Recipe Category: Side Dish

Vazhaithandu Poriyal

Ingredients:

  • Vazhai Thandu / Plantain (Banana) Stem – 2 cups
  • Tur Dal (pigeon peas) – 3 tbsp
  • Sambar powder – 2 tsp
  • Turmeric powder – 1/2 tsp
  • Grated coconut – 1/4 cup
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Bengal Gram / Channa dal – 1 tsp
  • Whole dry red chilies – 2
  • Curry leaves – 1 sprig
  • Asafetida – 1/8 tsp
  • Salt – to taste
  • Oil – 3 tsp

Instructions:

  1. Remove the outer covering or thick hard shells covering the tender plantain stem and discard them.
  2. Cut the plantain stem into roundels and further chop them fine. Remove any fibre that comes off while chopping and discard them.
  3. You can soak the chopped plantain stem in a mixture of buttermilk and water to avoid any discoloration. This step is purely optional.
  4. Soak the tur dal in enough water for 15 minutes or before you begin chopping the stem.
  5. Heat a pan with oil. Add mustard seeds and when they crackle, add urad dal and channa dal and once they become golden brown, add broken dry chilies, asafetida and sauté for a few seconds.
  6. Now add the soaked tur dal after draining the water away, chopped plantain stem, salt and mix well. Close with a lid and cook for 2 minutes.
  7. Now add sambar powder, turmeric powder, mix well and let it cook over low flame. Keep mixing in between for even cooking of the plantain stem. No need to close with a lid or add water. The moisture in the stem is enough to cook. It should take 5-7 minutes to get cooked till the stem becomes soft.
  8. Before taking off add grated coconut, curry leaves, mix well and take off fire. Close with a lid and leave it for 2-3 minutes for the flavors to merge together.
  9. Serve as a side dish with rice and gravies.

Plantain Stem Stir Fry

Notes:

  1. If you are soaking the chopped plantain stem in buttermilk to prevent discoloration, drain the stem before adding it to the curry.
  2. Do not discard the buttermilk used for soaking. Add salt to taste and drink it. It will taste a bit sour but trust me it is now full of fibre and nutrients to waste it away.

Poondu (Garlic) Sambar Recipe

Poondu Sambar Recipe
Poondu Sambar belongs to the typical South Arcot Cuisine that uses very less components for the main ingredient of a dish. I learned this recipe from my MIL and came to know that a sambar can be made with just garlic alone only after my marriage. This sambar does not have any other vegetables, not even onions and tomatoes that are used in almost all other sambar recipes. If you happen to love garlic as much as I do, this will be a real treat for your lunch. The taste and flavor of this sambar is very unique and the best recipe to make when you do not happen to have any vegetables staring at you in your refrigerator.

Anusha, Roshni and myself have joined forces to have a Palooza in a Pan every month to not only enrich our knowledge of the Cuisines across the World but also to add some healthy recipes to our repertoire in our search for finger licking, nutritious meals for our family and this Poondu Sambar goes in as my first contribution for the celebration of Legumes.

Sambar made with poondu (garlic)

Poondu (Garlic) Sambar Recipe

Prep time: 15 mins  |  Cook time: 20 mins  |  Serves: 4
Recipe Cuisine: South Indian  |  Recipe Category: Main

Poondu sambar recipe

Ingredients:

  • Garlic, peeled – pods from 2 medium sized bulbs
  • Tur dal (Pigeon Peas) – 1/2 cup
  • Tamarind – 1 small lemon size ball
  • Sambar powder – 2 tsp
  • Turmeric powder – 1/4 tsp
  • Mustard seeds – 1/2 tsp
  • Vengaya Kari Vadagam – 1/2 tsp
  • Whole dry red chillies – 2
  • Asafetida – 1/8 tsp
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Oil – 2 tsp

Instructions:

  1. Soak tamarind in hot water. Extract pulp and keep aside.
  2. Wash and soak tur dal for 10 mins. In a pressure cooker, place the dal, turmeric powder, enough water and cook for 2-3 whistles till the dal is soft. Mash well and keep aside.
  3. Place the peeled garlic in a mortar and just pound them once with the pestle. The garlic should just have a crack, just enough to let out its aroma. You can do them individually too if you do not mind the time it takes. Keep aside.
  4. Heat oil in a pan. Add mustard seeds and when they crackle add vengaya kari vadagam, asafetida, broken whole dry red chilies and sauté for 1/2 minute.
  5. Add the tamarind pulp, salt and the garlic pods. Let it come to a bubbling boil. Now add sambar powder and cook for 2 minutes till the raw smell goes off over medium flame.
  6. Now add the mashed tur dal, mix well, simmer the flame, close with a lid and cook for 5-7 mins. The flavors would have merged by now.
  7. Transfer to the serving bowl, add fresh curry leaves, mix well, close with a lid and let it be for 5 minutes.
  8. Serve hot with a steaming rice and enjoy a hearty lunch with your favorite side dish.

Poondu Sambar for south indian lunch

Notes:

  1. Use the country or “Naattu” poondu, the small variety to make this sambar. Avoid using the Chinese garlic that’s also called as “Malai” poondu.
  2. If there is any left over, reheat on the same day to use if for next day. It tastes even better. Do not refrigerate it over night. The taste will not be the same.
  3. Adjust the quantity of garlic pods according to your preference.
  4. Do not add any other vegetable or onion for this sambar.

Muttakos Kootu / Cabbage Kootu

Cabbage Kootu
Cabbage is a veggie that is mostly ignored at home. Other than adding it to any stir fried rice or noodles I very rarely make anything of it as the kids do not like its smell. When ever I make a poriyal/stir fry out of cabbage I end up having to finish it all as nobody touches it. So I make this kootu/Stew out of it as they cannot find out what vegetable has been used in it and they finish it off without complaining. Even if they ask I tell them it is make of some other vegetable.  This mildly spiced kootu/stew will taste just perfect when served as an accompaniment with any kuzhambu that is very spicy. 

As I pressure cooked the cabbage along with the dal and mashed it slightly, it totally became impossible for my kids to make out the vegetable that I have used. The coconut added the much needed aroma and the spices give just about enough flavor.

So here is a simple and hearty lentil stew….

Wash the dal and cook it along with cabbage.

Grind the ingredients to a fine paste.
Cook the kootu. Make the seasoning, mix and serve hot.


Cabbage Kootu
Muttakos / Cabbage Kootu


Prep Time: 5 Minutes
Cook Time: 15 Minutes
Serves: 3 to 4

Ingredients:

  • Cabbage – 300 gms
  • Channa Dal / Kadalai Paruppu – 1 tbsp
  • Yellow Moong dal / Pachcha Paruppu – 4 tbsp
  • Turmeric powder – 1/2 tsp
  • Curry leaves – 1 sprig
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Asafetida – 1 pinch
  • Salt – to taste
  • Oil – 1/2 tsp

To grind:

  • Fresh grated coconut – 1/4 cup
  • Cumin seeds – 1/2 tsp
  • Green chilies – 4
  • Shallots / Sambar onions – 4

Instructions:

1. Wash both the dals together and place them in a pressure cooker.
2. Add roughly chopped cabbage, turmeric powder and with enough water pressure cook for 2 whistles.
3. When cooked slightly mash all the ingredients together.
4. Grind the ingredients mentioned under “To Grind” using little water to a fine paste.
5. Add the ground paste to the cooked cabbage and dal mixture and add enough water (approx., 1/3 cup) or to the consistency you prefer. Add salt and bring it to a boil over medium low flame and let it cook for 2-3 minutes.
6. Heat a pan with oil. Add mustard seeds and when it splutters add urad dal, asafetida, curry leaves and sauté till the dal gets roasted. Pour the seasoning over the dal and mix well.

7. Serve hot as an accompaniment with rice or rotis.




Notes:
  • If you do not happen to have shallots use 1/2 onion for grinding.
  • Adjust the green chilies according to your spice level.
  • You can leave out channa dal while cooking and make this kootu with just moong dal.