Plantain thandu poriyal (vazhai thandu)

Plantain thandu poriyal (vazhai thandu) - preparation time 20 to 25 mins

Ingredients:-
Plantain thandu - 2 cup/250gms (chopped to small thin strips.)
Mustard seed - ¼ tsp
Sesame oil -2 tsp
Urad dhal - 1 tbspn
Chili - 2 (split into 2 pieces)
Grated coconut - 2 tbspn (optional)
Chili powder - ¼ tsp
Salt to taste
Turmeric - ¼ tsp
Water - ¾ or 1/2 cup (make sure the cabbage is immersed. Don’t add too much water and end up draining the water)
Curry leaves - 10 (finely chopped)
Coriander leaves - 4 (finely chopped)

Preparation method:-
Boil thandu along with turmeric, salt and little chili powder.

Once it is cooked (it will be soft when you press the pieces) use required amount of water and avoid drainning of excess water.
In a tawa/kadai add oil and mustard. When mustard splutters add the urad dhal, chili and roast it.
Add little chopped curry leaves, cooked plantain thandu, coconut, remaining curry leaves & coriander leaves fry for few minutes.

Do you know how to chop plantain thandu?
No!  means don't worry here is the procedure :-)
Plantain thandu will be cylindrical. First chop the thandu to small thin circles and immerse in water (mix 1/2 tsp of curd to water so that thandu won’t become black).

While making slices remove the thread strings coming out (naar). After that cut the circle into 3 pieces and chop to thin strips and keep.

Cabbage dry curry (muttaikose poriyal)

Cabbage dry curry (muttaikose poriyal) - preparation time 15 to 20 mins
Soft cabbage is preferable to make this dry curry because it can be boiled easily and will be soft. You can also add split mung dal instead of channa dhal. Both will taste differently. I used to add mung dal more often as it is a best coolant for the body,


Health tips: Cabbage is good to bring down ulcer problem. While you boil cabbage for this you can extract the juice and drink (dont add salt)



Ingredients:-
Cabbage - 2 cup/200gms (chopped to small strips)
Channa split dhal (kadalai paruppu) - 1 tbspn (pressure cook with little water and keep)
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dhal - 1 tbspn.
Grated coconut - 2 tbspn
Salt to taste
Water - ¾ or 1/2 cup (make sure the cabbage is immersed. Don’t add too much water and end up draining the water)
Green/ Red chili - 2 (finely chopped/split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Coriander leaves - 3 (finely chopped)



Preparation method:-
Boil the water. Once it boils add the cabbage and boil till it becomes tender. If excess water, drain and use for sambar/rasam/kootu
In a tawa/kadai add oil and mustard. Once mustard splutters add the urad dhal, chili and roast it.
Add little chopped curry leaves, boiled cabbage and cooked dhal, coconut, remaining curry leaves and coriander leaves.

Beetroot poriyal

Beetroot poriyal -  preparation time 20 mins
Usually people won't like beetroot in the form of poriyal they used to make sweet pachadi. My mom will make this poriyal slightly spicy so that we wont avoid this vegetable in our dish. Try it out.


Health tips: Beetroot can prevent constipation & digestion realted problem and juice to reduce blood pressure. Improve the production of hormones. It is rich in betaine also contains high folate, vitamin A, dietary fibre and antioxidants.



Ingredients:-
Beetroot - 2 cup/200gms (finely grated)
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dhal - 1 tbspn
Grated coconut - 2 tbspn
Salt to taste
Red chili - 2 (split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)



Preparation method:-
In a tawa/kadai add oil and mustard. Once mustard splutters, add the urad dhal, chili and roast it.
Add little chopped curry leaves, grated beetroot, sprinkle some water, salt and close it. Keep in low flame and cook.
If beetroot is not sticking the tawa (if so sprinkle some more water). If cooked the color of beetroot becomes dark.
Once cooked add coconut and remaining curry leaves and serve hot.

Beans poriyal

Beans poriyal - preparation time 20 mins
This vegetable is mostly included in our weekly schedule in the form of poriyal. Beans poriyal will go with all types of rice and also tasty when compared to other green vegetables used for making dry curry.

Health tips: Beans contains vitamin A and vitamin C.

Ingredients:-
Beans - 2 cup/200gms (chopped to small pieces/cubes)
Mung split dhal - 1 tbspn (optional)
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dhal - 1 tbspn.
Turmeric - ¼ tsp
Grated coconut - 2 tbspn (optional)
Salt to taste
Water - ¾ or 1/2 cup (make sure the beans is immersed. Don’t add too much water)
Red chili - 2 (split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Coriander leaves - 3 (finely chopped)

Preparation method:-
Boil the water with turmeric. When water boils add mung dhal and keep in low flame.
When mung dhal is half boiled, add the beans and boil till it becomes tender. Add salt, mix well and switch off the flame and close it. Excess water is left then drain and use in sambar/rasam.
In a tawa/kadai add oil and mustard. When mustard splutters add the urad dhal, chili and roast it. Add little chopped curry leaves, boiled beans and leave till the water dries.
Now add coconut and remaining curry leaves and coriander leaves.