Ani’s Kids Recipe,South Indian samayal & Tips!

Just to Share with you……..

I love Senai kilangu and Karunai kilangu  because of the rich and different kind of taste it got. There are so many recipes you can make out of senai kilangu but this poriyal is the most easiest way.  In US this suran/senai kilangu/Elephant yam  I couldn’t see any where so  I didn’t have a chance to eat this for a very long time. While searching for drumsticks in the frozen section in Indian grocery I found Senai kilangu and I was so happy.  Though I love to eat this a lot I hate cutting this veggies beause after cutting this if you wet your hands , it will start itching.  When I was kid we make  fun of our friends by asking them to  hold this veggie for a little while and then allow them to wash their hands.  Though I know it is bad but as kid I love to do it.

Ingredients:

1. Senai Kizhangu / Suran – 1 packet
2. Onion – 1 ( chopped )
3. Green chilli – 6
4. Curry leaves – few
5. Mustard seeds – 1/2 tsp
6. Urad dhal – 1 tsp
7. Channa dhal – 1 tsp
8. Grated coconut – 2 tbsp
9. Turmeric powder – 1 tsp
10. Oil 1 tbsp
11. Salt to taste.

 Preparation:

1. Cook the vegetable in water with turmeric powder and salt. Cover the vegetable. Cook till the vegetable is soft. Drain the excess water.
2. Heat the oil add mustard seed,urad dhal,channa dhal after few seconds,add onion ,chillies and curry leaves.Fry until golden brown.
3. Now add cooked senai kizhangu ( suran ) then stir for few minutes in low heat.
4. Now add grated coconut and remove from flame.Garnish with corriander leaves.

Tips
Always go wtih method 1 because  draining the water in which the vegetables are cooked means you are loosing some of the nutrients in it.

Just to share with you………

Mostly we prefer somefry as side dish when we have variety rices. Many  of us make potato fry which is default in most of our cooking. somemake fry out of arby,plaintain etc. Here is one form of ahallow fried Plaintain/Rawbanana/Valakkai in south indian ,TamilNadu style.

 Valakkai /Rawbanana varuval

Ingredients

1. Raw banana smallsize -2  or big size-1
2. oil -as needed ( may be 2-3 tsp)
3. curry leaves as needed

For Grinding

1. sombu – 1 tsp
2. garlice pieces  -3  (poondu pal not the full garlic)
3. onion chopped – 1 tsp (or smallonions/shallots -2)
4. Turmeric powder- 1/2tsp
5. Red chilli powder -1tsp
6. salt -as needed

Preparation

1. Peel the skin of the raw banana and slice it into thick slices of diced (shape is upto you).
2. Grind all the ingredients (with little water) given under grinding.
3. Marinate the cutted raw banana in the grindedpaste and keep it for 15 minsor more. If you are in hurry you can directly use the marinated stuff.
4. Pour 2-3 tsp oil in kadai. Put curry  leaves and then the marinated plaintain.
5. keep the stove in low heat and fry well until done.

Tips

If  you want you can sprinkle 1 tsp of riceflour and fry for sometime before switching off the stove.

Just to share with you…..

This  coconut-mutton varuval is a hybrid my other two Mutton Recipes(Kara kari varuval and kari varuval). This  recipe is made cooking coconut pieces and mutton together so when you eat that mutton piece you feel a diferent taste. This is my daughter’s favourite recipe. This is so simple and yummy .  Special about this varuval is hotness  from Green chilli and sweetness from coconut are blended well in mutton pieces since wepressure cook  all these together.

  Coconut Mutton Varuval Main ingredients

Coconut goat Varuval

Ingredients

1. Mutton (goatmeat)        - 1/2kg
2. Fresh  coconut pieces – one handfull (make1/4 of one side of coconut into pieces)
3. Chilli powder                   – 1/4 tsp
4. Corriander powder       – 2tsp
5. Turmeric Powder         -  1/4  tsp
6. salt                                      - as needed
7. Medium size onion       -  1 (chopped)
8. smallsize Tomato          -  2 (chopped)
9. Green chilli                      -  5 ( deponding on how much spicy u want)

For Tempering

1. Pattai (cinnamon) -1
2. Kirambu(cloves)   - 3
3. oil
4. Curry and corriander leaves

Preparation

1. Clean the mutton pieces. Put the cleaned goat (mutton/ Kari) pieces in pressure cooker. Add coconut pieces, chopped green chilli, turmericpowder a pinch,  1/2 glass water   and  pressure cook for 6 or more whistles.
2. Heat the pan.  Add 2tsp ofoil. Heat it and then add pattai and cloves. Add curry leaves.
3. Now add the onion and tomato and fry well.
4. Add chillipowder,coriander powder,turmericpowder and fry well until everything is mixed and blended well.
5. Now add content from pressure cooker and let it cook until all the water is evaporated and the curry  becomes thick.
6. Garnish with corriander leaves.

TIPS

Don’t add too much of water while  cooking mutton because while frying in  tava it will take too much time.

Just to share with you…..

Hi friends this is a different way of making valakkai poriyal just like your grated carrot poriyal. One who is eating for the first time may get confused with this. some might not be able to find out with what you have made that poriyal. This recipe I got from my best friend Sasirekha’s mom. she told me hw to make this.

You too can surprise ur hubby or friends or anybody with this recipe. Here comes the method of preparation. Try it out.

Boiled & Peeled Valakkai

 Grated Valakkai

 Valakkai Poriyal

Ingredients

1. Valakkai / Plaintain / Raw banana – 2
2. Oil – 2 tsp
3. Mustard seeds – 1/2 tsp
4. Channa dhal,Urudhal – 1/2 tsp each
5. Onion small – 1 chopped
6. Green chilli – 5 chopped
7. curry leaves
8. shredded coconut – 2 tsp (optional)
9. Turmeric powder

Preparation

1. Keep the Valakkai immersed in water and bring it to boil. Once the outer layer is fully darkened take out the valakkai and drain water . Peel the skin fully like you do while eating banana.
2. Using grater grate the cooked and peeled valakkai.
3. keep the pan in stove. Pour oil and temper mustard seeds,curry leaves,channa dhal and urudhal.
4. Add onion and green chilli and pinch of turmeric powder.
5. Fry well and then add grated valakkai. Mix well and keep for 5 mins.
6. If you want you can add coconut at the end.

Just to Share with you………..

Raw Banana /Plantain called is called as “Valakkai” in tamil and ‘Arati Kaaya’ in Andhra. In most of the places in Tamil Nadu for occassions like Marriage,kathu kutthu(ear piercing),seer,wedding reception and in bride and bride grooms house you can see the front is decorated with banana tree (root will be taken out) with full raw banana thar. Once the function was over  the owner will cut the raw banana that and share it with their neighbours. It is still happening . Itz a nice memory.

Hawaii Vazhakkai

Here in H-Mart I bought a Plaintain . That is from Hawaii. I want to share this picture so you will also get a chance to see Hawaii valzhakkai. . Itz little bit different from our normal plantain. you can see the difference in the head part. Itz somewhat bulged at the head part. Ater seeing that  I want to try that plaintain too so  I made poriyal using that . It also tastes good. I made a slight variation when I made poriyal with Hawaii plaintain. Instead of grated coconut I added powder of roated groundnut.

Valakkai Poriyal

Hawaii Plaintain poriyal

Ingredient

1. Raw Banana/ valakkai – 1
2. Mustard-1/4 tsp
3. Urudhal, channa dhal – 1/2 tsp
4. curry leaves
5. onion small size-1
6. red chilli powder – 1/2 tsp (instead of this you can add 3 green chillies/Pacha milagai)
7. turmeric powder -1/4 tsp
8. Salt and oil as needed.

Preparation

1. Heat a tsp of oil in Kadai. Splutter mustard , urudhal,channadhal and curry leaves.
2. Add chopped onions and fry
3. Peel the thick skin of valakkai and cut into small cubes and add that into kadai
4. Add salt ,Redchilli powder,Turmericpowder and little water and cook well.
5. If you want you can garnish with coconut at the end when valakkai is done and dry.

Tips

you can do the below not only this poriyal for any other poriyal like avarakkai poriyal,poriyal thattai,muttacose /cabbage poriyal etc.

1. You can add grated coconut at the end.
2. you can  add dry powder of roasted peanut.
3. you can  add dry powder of pottu kadalai at the end.