SNAKE GOURD PORIYAL

                    SNAKE GOURD PORIYAL 

Snake gourd is one the vegetable which is good for health and have lot of health benefits. Snake gourd can be done as kootu, poriyal. I have already shared kootu receipe in my blog. Now am going share poriyal receipe. This is bit different receipe and very simple too. You can blindly follow the easy steps and do it. It goes well with rasam rice, curd rice and sambar rice. 

Lets get started 

INGREDIENTS 
Snake gourd(medium size) - 1 
Onions (finely chopped) - 1
Curry leaves - 1 strand 
Mustard - 1 tsp 

TO GRIND 
Coconut - 4 tbsp 
Fried gram dhal (pottu kadalai) - 2 tbsp 
Red chilli - 1 
Salt - to taste 
Jeera - 1 tsp
Turmeric powder - 1 tsp 

PROCEDURE
- In a mixie jar add in TO GRIND items and grind to coarse powder without adding water 
- In a kadai add in oil and add mustard and allow to splutter 
- Now add in curry leaves and saute 
- Add in chopped snake gourd and pinch of salt saute for 2 to 3 minutes
- Now add in water and allow to cook
- Once cooked add in chopped onions (This gives crunchy feel if you dont like that crunchy add onions before snake gourd)
- Allow to boil for 10 to 15 seconds 
- Now add grinded masala and mix well 
- Till it combines well
- If you feel it is dry add little water and mix well 
- Snake gourd poriyal is ready to serve 
- Serve it with hot rice

STEP BY STEP PICTURES 

Chop the vegetables and keep ready 

In a mixie jar add in grated coconuts 

Add in fried gram dhal (pottu kadalai)

Add in red chilli

Add in salt

 

Add in jeera seeds

Add in turmeric powder 

Grind in without adding water 

In a kadai add in oil

Add in mustard seeds 

Add in curry leaves 

Add in chopped snake gourd 

Add in pinch of salt 

Add in water 

Once the water start boiling add in chopped onions 

Add in grinded masala 

Mix everything evenly if needed add 1 tsp of water 

Serve hot with white rice or rasam rice 

TIPS 

- I have added onions in water so it gives crunchy feel. If you dont feel that crunchy feel saute onion in the oil so it will become soft 

- If you dont want it dry add little water and mix so it will become little soggy 

Try out this interesting snake gourd poriyal and share your experience and picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

Do share the pictures in instagram or facebook and tag us 

Thank you all for the love and  support and keep supporting 

TOMATO CURD PACHADI

                                        TOMATO CURD PACHADI 

Tomato curd pachadi is one of the yummiest receipe which is my most favourite. This receipe i learnt from my mother in law i did little variations in it to make it more tastier. Once i tried with the variations she also liked it very much. If you are a curd lover definitely give it a try. I swear you will love it. Actually a boring lazy day will be fine with this as it is very easy to make and time consuming also. 

Lets get started 

INGREDIENTS 
Tomatoes - 3 
Curd(thick) - 2 cups
Onions(finely chopped) - 1 tbsp 
Green chillies - 1 
Grated coconut - 1 tbsp 
Coriander leaves(finely chopped) - 1 tbsp 
Salt - to taste 

TO TEMPER 
Mustard seeds- 1 tsp 
Oil - 1 tsp 
Curry leaves - 1 strand 
Asafoetida - 1 tsp 

PROCEDURE 
- Boil the tomatoes in water and peel the skin 
- Mash the peeled tomatoes in a container 
- Add in chopped onions, green chillies, coriander leaves, grated coconut, salt, curd 
- Mix everything evenly 
- Temper all the TO TEMPER items and add to the pachadi   
- Serve hot with rice 

STEP BY STEP PICTURES 

Add tomatoes in water and boil till it cooks well it takes 4 to 5 minutes 

Peel the skin 

Mash the tomatoes nicely with your hands 

Add in finely chopped onions 

Add in green chillies 

Add in grated coconut 

Add in finely chopped coriander leaves and salt 

Add in curd and mix evenly 

In tadka pan add in oil 

Add in mustard and allow to splutter 

Add in curry leaves 

Add in asafoetida 

Add the tadka into pachadi 

Mix everything well 

Serve it with hot rice and potato fry is the superb combination 

Try out this interesting tomato curd pachadi and share your experience and picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

Do share the pictures in instagram or facebook and tag us 

Thank you all for the love and  support and keep supporting 

KAARA PAANIYARAM

                                           KAARA PANIYARAM 

Paniyaram is one of the favourite for most of them. Most of them use dosa batter for doing paniyaram. But we use little different method for making paniyaram which gives very soft spongy paniyaram which melts in mouth. Lets get started .

INGREDIENTS 

TO GRIND 
Idli rice - 1 cup 
Raw rice (pacha arisi) - 1/2 cup 
Left over rice - 1 cup
Urad dhal - 1 tbsp 
Curd - 1 cup 

TOPPINGS 
Grated carrots - 1
Onions (finely chopped) - 1 
Ginger green chilli paste - 1 tbsp 
Soaked channa dhal - 2 tbsp 
Coriander leaves(finely chopped) - 1 tbsp 

TO TEMPER 
Mustard seeds - 1 tsp 
Curry leaves - 1 strand
Asafoetida - 1 tsp 
Sesame oil - 1 tsp & for making paaniyaram 

PROCEDURE 
- Soak the urad dhal, idli rice and raw rice for 3 to 4  hours 
- Grind all the TO GRIND items into smooth paste and allow it to ferment for 8 hours 
- Add in all the TOPPINGS items and mix well 
- Temper the all TO TEMPER items and add to it 
- Add in little water and adjust the consistency 
- In a paaniyaram pan grease some oil pour the batter and cook on both sides till golden 
- Serve hot with Coconut chutney or kara chutney 

STEP BY STEP PICTURES 

Soak the rice and dhal for 3 to 4 hours 

Take all the to grind items and grind 

Grind everything into a smooth paste and allow to ferment for 8 hours 

Once fermented add in chopped onions 

Add in grated carrots 

Add in soaked channa dhal 

Add in ginger green chilli paste 

Add in chopped coriander leaves

Temper the to temper items and add to the batter and mix well 

Heat the paniyaram and grease with oil and pour the batter in each hole 

Once it is cooked on one side flip over and cook on other side till golden 

Serve hot with coconut chutney, kara chutney or more kulambu 

Try out this interesting kaara paniyaram and share the picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

Do share the pictures in instagram or facebook and tag us 

Thank you all for the love and support and keep supporting