Bean’s thoran/poriyal

How to make Bean’s thoran/poriyal:

Chop the beans into small piece and cook it by sprinkling water frequently when water gets dried. Stir it often till it is done. Add salt to taste and pinch of turmeric powder.

Heat 1 tbsp oil in a kadai, splutter 1 tsp mustard seed, 1 tsp urudh dhal seed, 1 tsp kadala paruppu (channa dhal seeds). Sim the burner so that these seeds do not get charred. When the seeds change the color to light brown, throw some 2-3 broken red chilly or slitted green chillies, 2 onions chopped, sprinkle some grated coconut and sauté it until they are slightly golden.

Liberally add lots of curry leaves and stir fry.

Add this seasoning to the above cooked beans.

One can enjoy this poriyal/thoran with plain rice or as dry side dish for Chapathi....Enjoy...

Elavan Morukuttan

How to make Morukuttan …..with Elavan …

Grind 2 handful of coconut with 1 tsp jeerakam (Fenugreek) separately and 2 green chilly.

Cook Elavan (White pumpkin chopped into small pieces) in sufficient water separately with a pinch of salt and a pinch of turmeric powder.

In a kadai, mix the grinded coconut paste with the cooked elavan and bring to boil.
Mix the Moru (buttermilk. beaten once in the mixy) to the above and make sure that the Moru doesn’t break. Meaning it should not be boiled. Just slight heating is enough.

Separately heat 1 tbsp oil in a kadai, splutter 1 tbsp mustard seed, 2-3 broken red chilly and saute it until they are done. Add lots of curry leaves and stir fry. Add this seasoning to the above mix.

Urunda Khozhambu

How to prepare Urunda Khozhambu

Soak 1 cup of kadalla paruppu (Channa Dhal) in water for ½ hour. Then grind the soaked kadalla paruppu with little salt and 1 tsp of somphu. Keep it aside.

In a kadai, pour 1 tsp oil and when it gets heated, splutter 1 tsp mustard seed,1 tsp urud dhal seed, 1 tsp channa dhal seed. Sim the burner so that these seeds do not get charred. When the seeds change the color to light brown, add 2 onions chopped, 2 tomatoes, slit 2 green chilies, 2-3 broken red chilly and add curry leaves saute it until they are done.

Add the tamarind ( a small lemon size) soaked water to the above mix…depends on the intensity of the tanginess one wants. Allow it to boil.

In the mean time, make small balls out of the grinded kadalla paruppu and put it inside the boiling gravy. Sim the burner and allow it to cook.

When the balls are done, throw liberally some coriander leaves. Close with a lid so that the aroma does not leave.

You could relish this lovely urundai's with plain rice or Chapathi or dosa too..........

I just can't resist stopping to click my lovely urundai's.......and yummy to taste too...........