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Showing posts with the label Poriyal

Sukka Gobi

Boil water in a saucepan with salt and turmeric. Cut florets of Cauliflower(1no.),put them in the water and lid on. Switch off the stove. Drain after 10 mts.  In a pan, add 4 tsp of oil, temper with mustard, jeera, hing and finely chopped garlic-4 pods and finely chopped green chilli-2 and curry leaves. Add florets and coriander powder 1/2 tbsp, cumin powder 1 tsp and Chilli powder-1 tsp(check- green chilli added already). Florets have some salt add if required. check if required.  Sprinkle little water and cook covered. This should be done in 5 mts,. Serve garnishing with coriander leaves and fried cashews. This goes very well as subzi for phulka and mixed rice.
Variations and Upcycling the leftover:
This can be stuffed in and rolled as a Frankie with onion wedges and chatpata tomato sauce. Mix cooked rice to make cauliflower rice.  Deep fry or bake stuffed inside pastry sheet to make samosas.

Hara Bhara Gobi - Cauliflower Pattani Poriyal

Grind together 5 Shallots, handful of Coriander leaves, 2 green chilllies, 1 tbsp Peppercorns, 1 tsp Jeera.
Boil water and prep the cauliflower florets.
Heat oil in a pan, temper with jeera and finely chopped garlic, add the cauliflower florets and green peas(boiled if using fresh). Add the ground paste and salt. cook till the florets completely absorb the moisture and looks dry.

You can add mint while grinding.
You can add blanched Spinach also.

Plaintain Poriyal Stir Fry- Kachi Kezha poriyal

Raw Banana/Plaintain - 2
To Temper:
Mustard- 1 tsp
U.Dal- 1 tsp
Channa dal- 1 tsp
Hing- a pinch
Grated coconut- 1 tbsp
Shallots- 2
salt to taste
curry leaves - 1 sprig
Coriander leaves to garnish

Trim Raw Banana on both ends and remove the edges. Boil or pressure cook for 1 whistle. It should neither be too soft or too hard, just the right stiff consistency. This takes a couple of practice sessions. 
Grate the boiled raw banana and add the tempering. This can be served with rice.