Carrot beans poriyal is the first poriyal recipe i learnt to cook from my mother as it is simple and quick one to make. Also with the same method we can cook many other poriyal dishes with different vegetables like cabbage, Ridge gourd, bottle gourd, snake gourd. You can serve it along with Rice and Dal, Rasam. Cuisine: Indian Author: Indu Haresh Serves: 2 Ingredients Oil - 2 tbsp Mustard - 1/4 tsp Asafoetida - 1/4 tsp Turmeric - 1/4 tsp Big Onion - 1 Curry leaves - 3 or 4 Red chilli - 2 Green chilli - 1 Carrot - 2 Beans - 25 Grated coconut - 2 or 3 tsp Salt as required Preparation Peel the skin of carrot. Wash and chop carrot and beans into small pieces as shown in picture below. Chop the onion into small pieces as shown in picture below. Cooking Heat oil and add mustard. Once mustard gets crackle add the chopped onion, red chillies, curry leaves, asafoetida, turmeric and salt. Sauté and cook it until onion gets soft. Now add the chopped carrot and be...
Sambar is the south Indian Curry made with lentils and vegetables. It can be served with hot rice, Idli or Dosa. South Indian meals wont get fulfilled without a sambar. Adding pumpkin to the sambar always gives a nice smell and a bit of sweetness to the sambar and Adding Tamarind gives it a sour taste. We can add Carrot/beans/potato or broad beans or drumstick or sometimes without adding any vegetables we can add only small onions in the sambar. Here I have used Radish and Pumpkin. Cuisine: Indian Author: Indu Haresh Serves: 2 Ingredients To Pressure cook: Toor dal - 1/2 or 3/4 cup Radish - 1 or 2 Pumpkin - 1/4 Tomato - 1 Garlic - 2 cloves Turmeric - 1/4 tsp Asafoetida - 1/4 tsp Water - As required (I used 3 cups) To temper and boil: Oil - 3 tbsp Mustard - 1/4 tsp Cumin - 1/4 tsp Small Onion - 3 Big Onion - 1/2 Red Chilli - 2 Curry Leaves - 4 Sambar Powder - 2 tsp (Add as per your masala taste) Tamarind water - 3 or 4 tbsp (Use as per the sour taste you needed. I...