VAZHAIKAI MANJAPODI CURRY/RAW BANANA TURMERIC CURRY

This recipe may be unknown to many and is a traditional recipe of People hailing from Tanjavur District in Tamil Nadu.They have a typical and one of a kind cuisine.I hail from This place and have tasted this yummy banana curry at home.Mom makes it during Amavasya or no moon day this curry or Vazhakai Podimas.It is customary to make Raw Banana on Amavasya day.This has minimal ingredients,yet it is very tasty and colourful, owing to the addition of turmeric powder as the name itself says.So here is the recipe for Vazhakai Manjapodi curry.

SUMMARY
Course;Side Dish
Cuisine:South Indian
Serves:2
Preparation Time:10 minutes
Cooking Time:15 minutes
Total Time:25 minutes

INGREDIENTS

• Raw Banana-1
• Coconut Oil-2 tsp
• Mustard-1/2 tsp
• Urad Dal-1/2 tsp
• Red Chilli-1
• Asafoetida-1/4 tsp
• Turmeric Powder-1/2 tsp
• Curry Leaves-1 sprig
• Salt-to taste

HOW TO MAKE

• Remove skin from raw banana.Chop into cubes and add them in water to prevent them from discolouring..In a pan of water add cubed banana pieces and turmeric powder.

• Once cooked and soft and tender,strain.In a pa add cocout oil followed by mustard,urad dal,red chilli,asafoetida and curry leaves.

• Add cooked banana and salt.

• Mix and toss well.

• Serve hot with rice and any gravy like sambhar or rasam.

Notes

• This recipe calls only to use coconut oil,so don't forget to add that.
• This curry has minimum oil content and it needs o roasting.

Read How to Cook

ACHARI ARBHI/SIDE DISH FOR ROTI

It has been a long time I posted anything for side dish for roti.So last sunday for dinner I made for chapathis this excellent and spicy side dish .I have made a  colacassia recipe in my blog but that is a south indian curry.I have never before tried colacassia as a  side dish for roti but seeing Nisha Mdhulika’s blog I came up with this aromatic and spicy version which my daughter enjoyed a lot.I have heard and seen also that some people make make achari masala at home.People in North India add nigella or onion seeds for most of their pickles and this is a peculicar and tasty thing to be included.Also this recipe uses a lot of spices which you will see in the ingredients table below.This recipe is a quick and instant version with no roasting and grinding but with simple available ingredients at home you can make a scrumptious roti side dish.You can also try this recipe with any pulao or rice variety as well,tastes simply superb.So here goes the yummy and pickle tasty Achari Arbhi.

 
SUMMARY
Course:Curry
Cuisine:North indian
Serves-3
Preparation Time:10 minutes
Cooking Time:5 minutes
Total Time:15 minutes




INGREDIENTS

Colacassia	250 gms
Oil	4 tsp
Mustard	1/4 tsp
Nigella Seeds/Onion Seeds	1/4 tsp
Caraway Seeds/Ajwain/Omam	1/4 tsp
Jeera /Cumin	1/4 tsp
Fenugreek/Methi	1/4 tsp
Fennel Powder	1/4 tsp
Red Chilli Powder	1/2 tsp
Turmeric Powder	1/4 tsp
Chaat Masala powder	1/4 tsp
Garam Masala Powder	1/4 tsp
Salt	to taste
Ginger(grated)	1 inch bit
Green Chillies	2
Coriander Leaves	a few to garnish

HOW TO MAKE

• Boil colacassia in pressure cooker and peel once cooled.Cut into small pieces.Heat oil in a pan.

• Add mustard,cumin,nigella seeds,caraway seeds and fenugreek seeds.Allow them to crackle and turn brown.

• Slit green chillies and grate ginger.Add them to the pan .Add now fennel powder,red chilly powder,turmeric powder,chaat masala powder and garam masala powder.

• Let all the powders fry in oil.Add ow colacassia pieces.

• Toss well.Add coriander leaves to garnish and switch off the flame.

• Delicious Achari Arbhi is ready to serve with hot phulkas or rice.

Notes

• You can make the same same recipe with potatoes as well.
• You can dry roast all the temepering ingredients and temper with mustard alone.
• Adjust spice level as per your taste bud.
• For more crisipiness cook in low flame tossing frequently.

Read How to Cook

STUFFED BRINJAL CURRY

Brinjal or eggplant also known as aubergine  is one veggie which can be used in many dishes,be it north or south indian as well in international cuisines such as italian too.But many specially kids hate it for no reason.I love to experiment in my kitchen with all veggies and thought of making this recipe which is an age old recipe tracing back to grandma’s.The simple brinjal can be made into a royal with with the inclusion of spices in your kitchen and can be a good accompaniment to sambhar and rasam with rice or with rotis too.The spice powder I make is usually a bit hot but tastesgood with the veggies.See down the recipe for stuffed brinjal curry and let me know…

INGREDIENTS

 

Coriander Seeds	3 tsp
Channa Dal	2 tsp
Red Chilli	2
Pepper	1/2 tsp
Jeera	1/2 tsp
Grated Coconut	3 tsp
Turmeric Powder	1/2 tsp
Sambhar Powder	1/2 tsp

OTHER INGREDIENTS

Brinjal(small sized ones)	10
Mustard	1/2 tsp
Urad Dal	1/2 tsp
Oil	3 tsp
Salt	to taste
Curry Leaves	a few

 

HOW TO MAKE

• Dry roast all ingredients in the to roast and grind table except sambhar powder and turmeric powder.

• Once roasted add them in the blender.

• Grind coarsely.Add sambhar powder and turmeric powder and blend once again.

• Slit  brinjals as shown.Immerse them in water to prevent from blackening.

• Stuff the masala into the brinjals one by one.

• In a pan add oil followed by mustard and urad dal and curry leaves.Once it crackles add stuffed brinjals.

• Add a little water and salt.Close with a lid to ease cooking evenly.

• Once they are cooked mix well.

• Enjoy with sambhar or rasam with rice.

Notes

• You can use the same stuffing with tindora or lady’s finger.
• Adjust spice level as per your taste.
• Adding water ensures even cooking.
• Check for any worms in the brinjal while slitting.

Read How to Cook

SEPPANKILANGU FRY/COLLACASSIA FRY/ARBI FRY

Seppankilangu/Collacasia /Arbi is one wonder vegetable.I have always loved cooking this and the fry made with this is simply superb.For those you not familiar with this type curry which is a regular in our and almost all south indian households,this recipe might prove useful.Collacasia has this unique property of stickiness when boiled which strangely vanishes when roasted.In this recipe i have just fried collacasia with sprinkled spices,but you can roast with mustard temperings and make it as a curry as well.This fry is apt for sambhar rice or any variety rice.I have made aachari arbi also but didn’t have the chance to click.Will soon post that as well.But for now,this seppankilangu fry is bound to be a hit in your home,sos do try and let me know.Here goes the recipe ..

INGREDIENTS

Seppankilangu/Collacasia/Arbi	250 gms
Red chilly powder	1/2 tsp
Turmeric powder	1/2 tsp
Salt	to taste
Rice flour	1 tsp
Oil	to fry
Curry leaves	for garnishing

 

HOW TO MAKE

• Wash the collacasia in running water anr remove mud and impurities.In a pan pressure cook them.Peel the skin once cooled and cut them in small bite size pieces,if big.

• Sprinkle red chilli powder,turmeric powder,salt and rice flour and marinate.Heat oil in a kadai and deep fry them.Garnish with fried curry leaves.

 

• Enjoy with any rice or just as such.

Notes

• After boiling collacasia put them in running cold water to the peeling of skin.
• You can fry with sambhar powder and salt,instead of deep frying with a tempering of mustard.
• Rice flour gives a nice crunch to the vegetable.

Read How to Cook