Purple Cabbage Poriyal

I have been spotting this purple beauty frequently in the vegetable shops these days. Had a hesitation on how it would taste. Last week I decided to give it a shot. I just tried it the same way we used to prepare the normal cabbage poriyal. It tastes the same, but the vibrant color attracts everyone. Now to the recipe!!

 

Ingredients

Purple cabbage - 1/4 kg or a small one
Peas - 2 tbsp, soaked overnight or you can use fresh peas
Onion - 1, chopped
Shredded coconut  - 2 tbsp
Salt as per taste

To Temper

Oil - 2 tsp
Mustard seeds, urad dal, curry leaves as per taste
Green chilli - 1 or 2, slit lengthwise

 Method

1. Soak the green peas over night and pressure cook for 3 whistles or until done. You can also use fresh peas.
2. Grate the cabbage or finely shred into thin slices. Chop the onion and slit the green chillies and set aside.
3. Heat a pan, add 2 tsp of oil and add the mustard seeds. Once it starts spluttering add the urad dal and saute until the dal turns golden brown. Then add the curry leaves and the green chillies. Saute and then add the onions. Fry until the onions turns transparent.
4. Then add the cabbage, peas and salt and saute for few mins. Then sprinkle some water and cover with a lid and allow to cook. Stir in and sprinkle more water as and when required. Cook until the vegetable is all done. Take care not to burn the cabbage. 
5. Finally add the grated coconut and mix well and turn off the flame. Serve with any kuzhambu or rasam rice.

Baby Potato Fry/Roast

Who doesn't like potatoes. This is one vegetable which anyone in the family would love to eat in any form, baked or boiled or fried. This is a quick and simple recipe which goes well with any rice. My favorite combo is with rasam and curd rice.

Ingredients

Baby Potatoes - 1/4 kg
Turmeric Powder -1/4 tsp
Coriander powder -1 tsp
Cumin/Jeera powder -1 tsp
Chilli powder -1/2 tsp
Salt and hing as required


To Temper
 
Oil - 1 tbsp
Mustard seeds -1/2 tsp
Jeera/cumin seeds -1/2 tsp
Urad dal - 1 tsp
Curry leaves - few
Red Chillies - 2

Method

Pressure cook the baby potatoes for 2-3 whistles. Make sure they are soft but not mushy. Allow to cool, peel the skin and keep it in a wide bowl.

Add all the other ingredients (spice powders, salt and turmeric powder) to the potatoes and mix well. Allow to sit for 10-15 minutes. 

Heat oil in a pan, do the tempering and add the marinated potatoes. Cover and cook on low flame stirring every now and then until all the potatoes are roasted well. Yummy potato fry is ready to be enjoyed with any rice!!

Yam Tawa Fry (Senaikizhangu Varuval)

Yam or Senaikizhangu is a fiber rich and low in fat vegetable. It also is said to have essential fatty acids which increases the good cholesterol level in the blood. The low glycemic index benefits people with diabetes, the cooling effect that it causes on the body suits people with hypertension. We can prepare a variety of dishes like kootu, poriyal, masiyal, roast etc. using yam. Yam at times may have an itchy feel, this can be removed by adding tamarind juice while cooking the yam. Now to the recipe!

Ingredients

Senaikizhangu/Elephant foot yam - 1/4 kg
Tamarind - 1 tbsp, extracted thick
Chilli powder -1 tsp
Sambar powder -1 tsp
Cumin powder -1/2 tsp
Turmeric powder - 1/4 tsp
Kadalai mavu/besan/gram flour -1 tbsp
Hing - a pinch
Salt as per taste

Method

1. Peel the skin of the yam and wash well. Cut into thick slickes, it should not be too thin nor too thick. 
2. Heat water in a pan, add the tamarind extract, turmeric and salt. When the water starts boiling add in the sliced yam pieces. Cook until they are 3/4th done i.e when you insert a knife or skewer it should come out without breaking the yam. Remove from water and place it in a plate. 
3. Add the chilli powder, cumin powder, besan flour and hing to the cooked yam. Mix well so that it coats evenly. Sprinkle few drops of water if necessary. 
4. Heat a dosa pan, drizzle few drops of oil all over and arrange the masala coated yam in single layer. Cook in medium flame until golden brown. Flip it to the other side and cook in the same way. 
5. Repeat the same process for the remaining yam slices too. Serve as a side dish for sambar/rasam sadham.