Mocha Kottai kara Kuzhambu / Field Beans Gravy ( Avarekai/ Val - Papdi- Bakla ) / Avarai Kottai Kulambu

Today's recipe is Mochai kottai kuzhambu / Avarai Kottai (Field Beans/ Avarekai/ Val - Papdi- Bakla ) kuzhambu, is a delicious and spicy South Indian gravy recipe that goes well with idlis, dosa and rice. My favourite winter recipe and love this gravy with hot idlis, a perfect combo, I can say. And this fresh field beans is available during winter seasons in the market. Here's is the hot and delicious recipe for cold winter days.

Here is the recipe. Scroll down for the Video Recipe and Step By Step Pictures

Cuisine: South Indian

Course: Main course

Prep Time: 10 minutes

Cooking time: 20 minutes

Serves: 2

Ingredients:

• 200 gms Field Beans ( Avarai Kottai )
• 1 Onion, chopped
• 2 large Tomatoes
• 1/2 cup grated Coconut
• 1 tsp Ginger Garlic paste
• 1 or 2 tsp Chilly powder
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Mustard seeds
• 1 Sliced & Slit green chilly
• 1 tbsp Oil
• Few Coriander leaves
• Few Curry leaves
• Salt as required

Preparation:

• roughly chop and grind the tomatoes in a mixie or blender to a fine paste and keep aside
• grind the coconut with little water to a fine paste and keep aside.

Method:

• heat oil in a large wide pan, when hot add mustard seeds and allow it to splutter.

• add onions, green chilly and curry leaves and fry till onion turns into light golden brown colour.

• next, add the tomato puree and salt to it and mix well. Cook for 2 minutes.

• then add chilly powder, turmeric powder, coriander powder and the coconut paste to it and mix well. 

• add 200 ml of water, field beans, required salt and mix well. 

• Bring it to a boil. Cover the pan with the lid and cook in low medium flame for 15 minutes. Stir in between. ( or else you proceed the above method in a pressure cooker and cook for 2 whistles instead of cooking in a kadai/wok for 15 minutes. )

• when cooked, garnish with coriander leaves and serve with idli, dosa, rice.

Another quick method for making this gravy
Instead of kadai/pan/wok, use a pressure cooker for this method. Proceed with the same instructions above and cook for 2 whistles instead of cooking in a kadai/wok for 15 minutes. Also, reduce the water to 150 ml. This method can be done very quickly and very easy to prepare. It's an one-pot cooking, perfect for busy mornings. 

Step By Step Instructions of How to Make Mochai Kottai Kuzhambu / Field Beans Gravy / Avarekai / Val - Papdi- Bakla

• heat oil in a large wide pan, when hot add mustard seeds and allow it to splutter.

• add onions, green chilly and curry leaves and fry till onion turns into light golden brown colour.

• next add the tomato puree, ginger garlic paste and salt to it and mix well. Cook for 2 minutes.

• then add chilly powder, turmeric powder, coriander powder and the coconut paste to it and mix well. 

• add 200 ml of water, field beans, required salt.

• Bring it to a boil. Cover the pan with the lid and cook in medium flame for 15 minutes. Stir in between.

• when cooked, garnish with coriander leaves and serve with idli, dosa, rice.

Video Recipe for Mochai kottai Kuzhambu ( Avarekai )

Raw Banana Fry | Vazhakkai Varuval | Vazhakkai Roast

Today I'm going to share Tamilnadu style Raw Banana Fry. We call vazhakkai Varuval in Tamil. It is a very easy and quick side dish that can be made in nearly no time at all. It's one of my most favorite side dish for rice and it tastes awesome with curd rice. You can also check my other recipes using Raw Banana.

• Raw Banana Fry (Vazhakkai Fry )
• Raw Banana Poriyal ( Vazhakkai Poriyal )

Here is the recipe. Scroll down for the Video Recipe and Step By Step Pictures

Ingredients:

• 1 Raw Banana / Plantain / Vazhakkai
• 1/2 tsp Fennel seeds
• 3 to 4 Garlic cloves
• 1 tsp Red Chilly powder
• 1/4 tsp Turmeric powder
• Salt to taste
• 2 tbsp Oil

Preparation :
Wash the raw banana, trim the edges, peel the skin with the help of peeler and slice into rounds, say about half an inch thick.

Method :

• Heat oil in a large wide pan, when hot add fennel seeds, garlic, and curry leaves fry for few seconds.

• Then carefully place the raw banana pieces to the pan and spread.

• Then add red chilly powder, turmeric powder, salt and give a good mix, so that spice powders coats well on the banana pieces.

• Then add 1/4 cup of water and mix well. Saute and cook for 2 minutes.

• Flip the raw banana pieces. Saute and cook for another 2 minutes.

• Saute and continue to cook for another one minute or till it gets roasted on both sides.

• Serve with any variety rice recipes or plain rice with sambar, rasam, and curd.

Step By Step Instructions of How to Make Raw Banana Fry / Vazhakkai Varuval

• Wash the raw banana, trim the edges, peel the skin with the help of peeler and slice into rounds, say about one inch thick.

• Heat oil in a large wide pan, when hot add fennel seeds, garlic and curry leaves fry for few seconds.

• Then carefully place the raw banana pieces to the pan and spread.

• Then add red chilly powder, turmeric powder, salt and give a good mix, so that spice powders coats well on the banana pieces.

• Then add 1/4 cup of water and mix well. Saute and cook for 2 minutes.

• Flip the raw banana pieces. Saute and cook for another 2 minutes. Saute and continue to cook for another one minute or till it gets roasted on both sides.

• Serve with any variety rice recipes or plain rice with sambar, rasam and curd.

Potato Bonda, South Indian Style | Urulai kizhangu Bonda | Aloo Bonda

Potato Bonda/ Aloo Bonda is a popular South Indian tea time snack recipe. It is prepared with boiled potato mixed with the spice mixture and dipped in chickpea batter, deep-fried in hot oil and served with coconut chutney and hot tea. There are many versions of making this potato bonda. Here I'm going to share South Indian style spicy version of Potato Bonda.

Here's is the recipe. Scroll down for the Step by Step Pictures and Video Recipe




Preparation time: 30 minutes
Cooking Time: 15 minutes
Makes 30 to 35 Bondas
Category : Tea Time Snack / Appetizer
Cuisine: South Indian

Ingredients:

• 4 large Potatoes
• 2 Onions, finely chopped
• 5 Green chillies, finely chopped
• 1 tbsp of finely chopped Ginger
• Few Curry leaves, chopped
• Few Coriander leaves, chopped
• 1 tsp Mustard seeds
• 1 tbsp Split Chickpeas / Channa Dal
• Salt to taste
• 2 tbsp of Oil
• Oil for deep frying

For the Batter

• ¹⁄₄ kg Chickpea Flour/ Besan Flour / Kadalai Mavu
• 1 tsp Red Chilly powder
• ¹⁄₄ tsp Asafoetida
• a pinch of Baking Soda or Cooking Soda
• Salt to taste

Preparation

• Wash the potatoes and cut into half. Pressure cook the potatoes till soft for 2 to 3 whistles.

• Peel the skin and mash the potatoes and keep aside to cool.

Method:

• In a heavy kadai/ wok, heat 2 tbsp of oil. When hot add mustard seeds and allow it to splutter.

• Then add the split chickpeas and roast for few seconds.

• Next, add the onions and green chillies, Saute.

• Add ginger pieces, curry leaves and coriander leaves and saute till onions turn into pink. (Don't fry till golden brown in colour)

• Bring the flame to low, add the mashed potatoes, salt, turmeric powder and mix well all the ingredients. Once done, remove from the flame and keep aside to cool.

• Once the potato filling is cool enough to handle, take portions of the potato mixture and make small balls/rounds of it and keep aside.

• In a large bowl, place chickpea flour, chilly powder, salt, asafoetida powder. Add enough water and mix the ingredients thoroughly so that a thick yet pourable batter is prepared.

• Meanwhile, heat oil in a large frying pan over medium flame. Once the oil is hot, dip the potato balls in the batter and carefully place them one by one in the hot oil and deep fry the bondas till golden brown in colour.

• Once done remove and drain the excess oil. Serve it with Coconut chutney and Hot tea.

Step By Step Instructions of  How to make Potato Bonda / Aloo Bonda / Urulaikilagu Bonda

• In a heavy kadai/ wok, heat 2 tbsp of oil. When hot add mustard seeds and allow it to splutter. Then add the split chickpeas and roast for few seconds.

• Next add the onions and green chillies, Saute. 

• Add ginger pieces, curry leaves and coriander leaves and saute till onions turn into pink. (Don't fry till golden brown in colour)

• Bring the flame to low, add the mashed potatoes, salt, turmeric powder and mix well all the ingredients. Once done, remove from the flame and keep aside to cool.

• Grease a large plate with little oil to place the potato balls, so that potato balls don't stick.

• Once the potato filling is cool enough to handle, take portions of the potato mixture and make small balls / rounds of it and keep aside. 

• In a large bowl, place chickpea flour, chilly powder, salt, asafoetida powder. Add enough water and mix the ingredients thoroughly so that a thick yet pourable batter is prepared.

• Meanwhile, heat oil in a large frying pan over medium flame. Once the oil is hot, dip the potato balls in the batter and carefully place them one by one in the hot oil and deep fry the bondas till golden brown in colour.

• Once done remove and drain the excess oil. Repeat with the remaining mixture.

•  Serve it with Coconut chutney and Hot tea.

Chickpea Curry , South Indian Style Channa Gravy | Step By Step Pics + Video Recipe | Channa Curry | Simple and Yummy Recipes

Today's recipe is South Indian style, Chickpeas Curry. This curry/gravy is very mild and it requires very fewer spice powders only. I didn't add too many masala powders. This is a coconut-based gravy with simple and very few ingredients, yet very tasty. This recipe is perfect for those who like a mild flavoured gravy.  It pairs perfectly with rice and Rotis.

Here's is the recipe. Scroll down for step by step pictures and Video Recipe.

Ingredients:

• 1½  cups - Chickpeas, raw (Channa) or canned Chickpeas
• 1 tsp Mustard seeds
• 2 Green chillies
• 1 Onion, large size, chopped lengthwise
• 3 Tomatoes, chopped
• ½ tbsp Ginger Garlic Paste
• 1 tsp Red Chilly powder
• ½ tbsp Coriander powder
• ½ tsp Turmeric powder
• 1 cup of grated Coconut.

Preparation:

• Wash the chickpeas thoroughly and soak in enough water for 6 to 8 hours.

• Rinse the water and add the chickpeas to a pressure cooker and 3 cups of water.

• Cook until soft for 3 to 5 whistles. 

• Ground the coconut in a mixie jar or blender to a fine paste.

Method:

• Heat oil in a kadai/wok, add mustard seeds and allow it to splutter.

• Add onions, green chillies and curry leaves and fry till the onions become light golden brown in colour.

• Next, add the chopped tomatoes and little salt to it and cook till the tomatoes become soft and mushy.

• Next add ginger garlic paste, chilly powder, coriander powder, turmeric powder and mix well and cook for a minute.

• Now add little water to it so that the mixture doesn't burn or stick to the kadai and cook for 2 minutes.

• Then add the boiled channa/chickpeas and give a good stir.

• Next, add the ground coconut paste and 2 cups of water to it and mix well and bring to a boil.

• Cover the kadai with the lid and cook in medium flame for 10 minutes.

• Switch off the stove and add chopped coriander leaves and mix well.

• Serve it with rice, chappati, roti, poori, dosa, idli etc..

Step By Step Pictures of how to make South Indian style Chickpeas Curry

• Heat oil in a kadai/wok, add mustard seeds and allow it to splutter. 
  

• Add onions, green chillies and curry leaves and fry till the onions become light golden brown in colour.

• Next, add the chopped tomatoes and little salt to it and cook till the tomatoes become soft and mushy.

• Next add ginger garlic paste, chilly powder, coriander powder, turmeric powder and mix well and cook for a minute.

• Now add little water to it so that the mixture doesn't burn or stick to the kadai and cook for 2 minutes.

• Then add the boiled channa/chickpeas and give a good stir.

• Next, add the ground coconut paste and 2 cups of water to it and mix well and bring to a boil.

•  Cover the kadai with the lid and cook in medium flame for 10 minutes.

•  Switch off the stove and add chopped coriander leaves and mix well.

• Serve it with rice, chappathi, roti, poori, dosa, idli etc..

#chickpeas curry #cholemasala #chickpea recipes #chickpeas recipes south india #southindian chickpeas recipes

Pasalakeerai Kadayal | Mashed Red Vine Spinach with Dal | Keerai Masiyal

Today's recipe is Mashed Indian Spinach with Dal, a traditional recipe from Tamilnadu. In Tamil we call this as ' Pasalakeerai Paruppu Kadayal'. In English Pasalkeerai is called as various names like Basella alba and also known as Malabar Spinach, Red Vine Spinach, Indian Spinach, Creeping Spinach, Climbing Spinach etc..

This dark leafy green has lots of healthy benefits. It is more nutritious than any other greens. It is rich in iron and calcium. This spinach can be easily grown at home. It is a creeper plant. Below i have attached the picture of this plant which i have it in my terrace garden.

Ingredients :

• 30 to 40 leaves Pasala Keerai / Indian Spinach
• ( Pasala Keerai in Tamil. In English - 
• Basella alba and also known as Malabar Spinach,
• Red Vine Spinach, Indian Spinach, etc..  )
• 10 no of Shallots or 1 Red Onion, medium-sized
• 4 Garlic cloves
• 1 tsp Cumin seeds
• 4 dry Red chilies
• 2 tbsp cooked and mashed Toor dal/ split pigeon peas / Red gram
• Salt to taste
• 2 tbsp Oil

Preparation :

• Peel the shallots and roughly chop them.
• Wash the spinach leaves, roughly chop.
• Mash the garlic cloves with the help of a knife.
• Cook and mash the toor dal.

Method:

• Heat oil in a pan/ kadai, when hot add cumin seeds and allow it to crackle.

• Add dry red chilies and garlic cloves to it and fry for few seconds.

• Add the chopped shallots to it and fry till it turns a light golden brown color.

• Then add the spinach leaves/ pasala keerai and salt, give them a good mix.

• Saute and cook until it is wilted, say about 3 to 5 minutes

• Then add the cooked dal and 1/2 cup of water and mix well.

• Cook till the water is absorbed.

• Transfer to a bowl for easy mashing or grind it in mixie or blender.

• With the help of wooden masher/ mathu, mash them.

• Transfer to a serving bowl and serve with hot piping rice and a dollop of ghee to it.

↓ Video Recipe ↓