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How to make cabbage moong dal poriyal ?

cabbage moong dal poriyal also know as Muttaikose pasi paruppu poriyal, Cabbage Moong Dal Fry, Goes Poriyal, cabbage dal, cabbage fry recipe, cabbage curry recipe, cabbage vepudu or cabbage pasi paruppu poriyal. This Cabbage With Moong Dal recipe is very healthy gowes well with rice and chapatti. cabbage curry recipe is a healthy protein enriched cabbage stir fry made with moong dal.

Ingredients:
  • Cabbage – 1 small size
  • Moong dal – ¼ cup
  • Water to cook cabbage
  • Salt to taste
  • For seasoning:
  • Ground nut oil – 3 spoons
  • Mustard seeds – ½ tea spoon
  • Bengal gram – ½ spoon
  • Urad dal – 1 tea spoon
  • Medium sized Onion – 1 (chopped)
  • Green chilli – 2 no’s (slitted)
  • Curry leaves – 1 sprig
  • Grated coconut – 5 spoons
Steps to cook cabbage moong dal poriyal recipe:

  1. First of all cut the cabbage in to four equal parts then remove the stem from each part of cabbage.
  2. Take a bowl soak moong dal in water for 10 minutes
  3. Next cut the cabbage in to fine julienne size and put in to water.
  4. Switch on the stove and place a pan. When it is heated add ground nut oil then wait for a minute.
  5. Now add mustard seeds allow it to splutters and add Bengal gram followed by urad dal then fry for a minute.
  6. It is a time to add chopped onion fry till it become transparent.
  7. Next add green chilli and curry leaves then fry for 2 minutes.
  8. In meanwhile wash the cabbage and moong dal then drain the water completely then put in to the pan and add required salt.
  9. Fry the cabbage and moong dal until it turns to soft and sprinkle the water and cover it with lid.
  10. At the middle of the time check water level, salt and cooking level of cabbage, in case cabbage and moong dal is not cooked means sprinkle some water and cook again.
  11. After cabbage and moong dal cooked well add fresh grated coconut and fry for 5 minutes till the coconut fully coated with cabbage.
  12. Now switch off the stove and transfer cabbage moong dal Poriyal in to serving plate.
  13. Enjoy this delicious and healthy cabbage moong dal Poriyal with rasam sadam, curd sadam, sambar sadam and hot white rice also.
Tips:

The post how to make cabbage moong dal poriyal, Muttaikose pasi paruppu poriyal appeared first on Famous Indian Recipes | Healthy recipes | Easy Recipes | Cooking.

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lucky ball game – Women – Pongal Festival 2019:

Keywords:

Pongal festival 2019, Sendevi Palayam ilaignar narpani mandram, Tamil culture, Event for Children, Men & Women, Pongal festival 2019 in tamil nadu,

pongal 2019, pongal festival, youth group, Village pongal, Famous Indian Recipes, celebrations

The post lucky ball game – Women – Pongal Festival 2019: appeared first on Famous Indian Recipes | Healthy recipes | Easy Recipes | Cooking.

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ball throwing game – Pongal Celebration

Keyowrds:

Pongal festival 2019, Sendevi Palayam ilaignar narpani mandram, Tamil culture, Event for Children, Men & Women, Pongal festival 2019 in tamil nadu,

pongal 2019, pongal festival, youth group, Village pongal, Famous Indian Recipes, celebrations

The post Pongal festival 2019 – Sendevipalayam – ball throwing game appeared first on Famous Indian Recipes | Healthy recipes | Easy Recipes | Cooking.

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Dance Competition Dhanush & Friends :

It was awesome day in my village Sendevi Palayam. Every year we used to celebrate our Pongal festival with tradition and joyful. youngsters organize sports and events for children, men and women. This year we celebrated 25th year. so our ilaignar narpani mantram members celebrated this silver Jubli year by planting 25 trees. sports started by morning 8.30 am function continued till 10 pm.

Keywords:

Pongal festival 2019, Sendevi Palayam ilaignar narpani mandram, Tamil culture, Event for Children, Men & Women, Pongal festival 2019 in tamil nadu

pongal 2019, pongal festival, youth group, Village pongal, Famous Indian Recipes, celebrations

The post Pongal festival 2019 – Village Pongal – Sendevi Palayam appeared first on Famous Indian Recipes | Healthy recipes | Easy Recipes | Cooking.

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Pongal Dance Competition Dhanush & Friend:

It was awesome day in my village Sendevi Palayam. Every year we used to celebrate our Pongal festival with tradition and joyful. youngsters organize sports and events for children, men and women. This year we celebrated 25th year. so our ilaignar narpani mantram members celebrated this silver Jubli year by planting 25 trees. sports started by morning 8.30 am function continued till 10 pm.

The post Pongal festival 2019 – Village Pongal – Sendevi Palayam appeared first on Famous Indian Recipes | Healthy recipes | Easy Recipes | Cooking.

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How to make kongu style potato poriyal recipe

Potato poriyal recipe one of my favorite recipes. Goes well with Chapatti, White rice and variety rice. Kids will like this Urulai Kizhangu Poriyal recipe.

Ingredients:
  • Potato – ¼ kg
  • Ground nut oil – 3 spoons
  • Mustard seeds – 3/4 tea spoon
  • Channa dal – ¾ spoon
  • Urad dal – ¾ spoon
  • Shallots – 10 no’s (roughly chopped)
  • Red chilli –1 no
  • Curry leaves – 1 sprig
  • Turmeric powder – ¾ tea spoon
  • Red chilli powder – ½ spoon
  • Salt to taste
  • Water to cook potato
  • Grated coconut – 3 spoons
Steps to cook Kongu style potato Poriyal:
  1. At first wash the potato thoroughly in water and cut in to big size cubes.
  2. Now a place a kadai on a stove and switch on the stove. when it is heated add ground nut oil 3 spoons and wait for a minute.
  3. Next add mustard seeds when it is splutters add chana dal and urad dal then fry till it become golden colour.
  4. Now add roughly chop shallots, red chilli and sprig then fry for 5 minutes.
  5. It’s a time to add washed and cubed potato then add all spices like turmeric powder, red chilli powder and required amount of salt.
  6. Fry well the potatos in oil for 6 minutes then add required amount of water to cook potato.
  7. Now close the kadai with lid and cook up to 10 to 15 minutes till should completely dry.
  8. In between open the lid and check the salt and spicy level, if you want means add in this stage.
  9. After potato cooked well add grated coconut and fry for 5 minutes then switch off the stove.
  10. Now transfer the potato in to serving plate and enjoy.
  11. The spicy Kongu style potato Poriyal goes well with curd rice, hot white rice, rasam sadam and variety rice too etc.,
Notes:

The post kongu style potato poriyal recipe, how to make potato poriyal recipe, Urulaikilangu Poriyal appeared first on Famous Indian Recipes | Healthy recipes | Easy Recipes | Cooking.

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How to make sivappu keerai poriyal ?

ivappu keerai poriyal is a healthy vegetarian recipes also know as Red amaranth stir fry, Thandu keerai poriyal recipe or Sengeerai Poriyal (Red spinach in English). This keerai recipe goes well with Meals.

Ingredients:

  • Sivappu keerai – 1 bunch
  • Ground nut oil – 3 spoons
  • Channa dal – 1 tea spoon
  • Shallots – 10 no’s (chop roughly)
  • Red chilli – 1 no
  • Salt as needed
  • Water to cook keerai
  • Grated coconut – 3 spoons
Steps to cook Sivappu keerai Poriyal:
  1. At first wash the Sivappu keerai thoroughly and chop nicely.
  2. Next switch on the stove and place a kadai, add ground nut oil when it is heated, add channa dal then fry till it become golden colour.
  3. Now add roughly chopped shallots and red chilli then fry for 4 minutes
  4. Next add nicely chopped Sivappu keerai and fry till it shrinks then add required amount of salt and water.
  5. Wait till keerai fully cooked and after all water absorbed, add grated coconut and fry for 5 minutes.
  6. Now switch off the stove and transfer Sivappu keerai in to serving plate and enjoy.
  7. Healthy and delicious Sivappu keerai Poriyal is ready to eat.
  8. Serve this Sivappu keerai Poriyal with hot white rice, curd rice, rasam rice etc.,
Notes:
  • Always use fresh give good results, so use fresh keerai to cook.
  • Here i am used only one red chilli according to your chilli variety spicy will changed and quantity of Sivappu keerai too.
  • Use less amount of water to cook keerai, according to the keerai quantity add required water.
  • More Veg recipes from Famous Indian Recipes : Tomato Brinjal Chutney for dosa | Pachai Payaru Paruppu | cabbage poriyal recipe |

The post sivappu keerai poriyal, how to make sivappu keerai poriyal, Red Amaranth appeared first on Famous Indian Recipes | Healthy recipes | Easy Recipes | Cooking.

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How to make Varagu Arisi Ven Pongal ?

Varagu Arisi Ven Pongal Also known as  Kodo Millet Ven Pongal, varagu venpongal, millet venpongal recipe. Millet recipes are very healthy and this Varagu Arisi Ven Pongal is alternate for Raw rice Pongal. Learn how to make varagu rice pongal with simple steps now.

Ingredients for varagu Arisi Ven Pongal:
  • Kodo Millet (Varagu Arisi) – 1 tumbler
  • Split moong dal (Pasi paruppu) – 1 tumbler
  • Ghee – 5 spoons
  • Cumin seeds – 1 ½ spoons
  • Whole black pepper – 1 spoon
  • Ginger – 1 piece (minced)
  • Green chilli – 2 no’s (Chopped finely)
  • Curry leaves – 2 sprigs
  • Cashew nuts – 10 no’s
  • Salt to taste
  • Water – 5 1/2 tumblers (Use rice measuring tumbler)

Steps to cook Kodo Millet Ven Pongal:
  1. First wash the kodo millet two times in water and soak in water for 15 minutes.
  2. Rinse the split moong dal and soak in water for 15 minutes.
  3. After 15 minutes drain the water and keep it aside.
  4. Switch on the stove. place a cooker when it is heated add 3 spoons ghee then it is hot add cumin seeds and pepper, allow it to splutters.(Don’t over fry the pepper and cumin seeds it will destroy the whole taste of pongal)
  5. Next add minced ginger, green chili and curry leaves fry for a minute.
  6. Now add washed kodo millet and moong dal then add required salt and five and half tumblers water.
  7. Allow it to boil, now check slat of kodo millet ven pongal and close the cooker and cook up to 3 whistles. Allow it to cool down naturally.
  8. Add 2 spoons ghee in a kadai when it is heated add cashew and fry till it become golden brown then pour in to the pongal and gently mix well the kodo millet ven pongal.
  9. Transfer the Varagu Arisi Ven Pongal in to serving plate and serve with coconut chutney, sambar and gothsu.
Tips:
  • The measurement of water should be measured in rice measuring tumbler only.
  • You can also use crushed black pepper and cumin seeds.
  • The kodo millet ven Pongal should be served hot.
  • Use correct measurement of water to cook kodo millet ven pongal.
  • More veg recipes : tomato rice recipeSweet pongal recipesamai Rice Pulao

The post Varagu Arisi Ven Pongal – how to make Varagu Arisi Ven Pongal, Kodo Millet Ven Pongal appeared first on Famous Indian Recipes | Healthy recipes | Easy Recipes | Cooking.

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How to make beans poriyal recipe

Beans poriyal recipe is an important part of South Indian Meals.  Few people preparing beans poriyal recipe without coconut. here I’m sharing beans poriyal tamil style.

Ingredients:
  • Bush beans – ¼ kg
  • Ground nut oil – 3 spoons
  • Mustard seeds – 1 tea spoon
  • Chana dal – ½ spoon
  • Split urad dal – ½ spoon
  • Shallots – 10 no’s (chopped roughly)
  • Red chilli – 2 no’s
  • Curry leaves – 1 sprig
  • Turmeric powder – ¼ spoon
  • Red chilli powder – ½ spoon
  • Salt as needed (crystal)
  • Water to cook beans
  • Grated coconut – 4 spoons

Steps to cook Beans Poriyal recipe:
  1. At first wash the bush beans and chop nicely.
  2. Next take a kadai and place on the stove, now switch on the stove.
  3. When kadai is heated, pour ground nut oil and heat it, then add mustard seeds and allow it to splutter, add chana dal and split urad dal fry till it become golden colour.
  4. Now add roughly chopped shallots, red chilli and curry leaves. fry for 5 minutes.
  5. Next add chopped beans and fry for 10 minutes in oil.
  6. It is a time to add turmeric powder, red chilli powder and salt then fry till all masala items are nicely blend with beans.
  7. Now add water, it should be bellow the beans Poriyal (don’t add too much water, if means it take time and beans will be mushy)
  8. Next allow it boiling for 5 minutes. check salt and spicy level, if you want to add salt and spicy means add it now and cover with lid.
  9. Wait for another 5 minutes. Water should be dried and beans should be cooked well.
  10. If beans cooked means, add grated coconut and mix well.
  11. Next switch off the stove, then transfer hot and spicy beans Poriyal recipe in to serving plate.
  12. Now beans stir fry is ready to serve.
  13. Serve this beans Poriyal with white rice, all variety rice and etc.,
Notes:
  • Don’t add too much water to cook beans.
  • If You want the beans Poriyal crunchy means just sprinkle some water is enough, because we already fried beans in oil for 10 minutes.
  • Don’t add more coconut, it will destroy the original taste, use required quantity only.
  • I’ll post beans poriyal seivathu eppadi in tamil shortly.
  • beans poriyal calories :
    • Calories : 104
    • Fat : 6.6g
    • Carbohydrate 11.2g
    • Protein : 2.6g
  • More vegetable recipes from Famous Indian Recipes => cabbage poriyal recipe | Mushroom gravy recipeVegetable Biryani recipe

The post Beans poriyal recipe, how to make beans poriyal recipe tamil style appeared first on Famous Indian Recipes | Healthy recipes | Easy Recipes | Cooking.

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How to make Instant Mango pickle recipe in home?

Instant Mango Pickle goes well with Curd rice, Chapati, Aloo paratha ect., In Tamil we called it as Mangai urugai. Here i’m sharing typical south Indian Style  Mango pickle recipe preparation steps.

Ingredients:
  • Raw mango – 2 (big un ripe mangoes)
  • Salt as needed (crystal)
  • Sesame oil – 4 spoons
  • Mustard seeds – ½ spoon
  • Fenugreek powder – ½ spoon
  • Asafoetida – ¼ tea spoon
  • Turmeric powder – ¼ spoon
  • Red chilli – 1 ½ spoons
  • Red chilli – 2 no’s
  • Curry leaves – 1 sprig

Steps to prepare instant mango pickle:
  1. At first take a wide bowl and keep it a side.
  2. Now wash thoroughly the unripe mangoes and chop nicely.
  3. Next pour the required salt and chopped mangoes in a bowl and keep it aside for 15 to 20 minutes
  4. After 20 minutes take a bowl and drain the water coming out from mangoes.
  5. Now place a kadai on a stove and heat it, then add sesame oil and wait for a minute.
  6. Next add ½ spoon mustard seeds and allow it to splutter, add asafoetida followed by fenugreek powder, turmeric powder and red chilli powder, red chilli and curry leaves in a low flame.
  7. Fry those masala in oil for a minute then add raw mangoes and mix well with masala items.
  8. After 10 minutes all masala are nicely blend with raw mangoes and cooked too.
  9. Now switch off the stove and transfer spicy, juicy, mouth watering instant mango pickle in a jar or air tight container.
  10. Enjoy this instant mango pickle with curd rice, white rice, all types of variety rice and etc.,
  11. Please note that the whole process should be done only in low flame.
  12. Use this superb dish for 10 days till you put in refrigerator, otherwise use 3 days if you keep it outside.
Notes:
  • According to your spicy and salt level you can adjust quantity of salt and spice.
  • Pickle recipes can be served almost all Indian recipes.
  • Here I am used homemade red chilli powder, you can also use store bought powder or Kashmir red chilli powder.
  • If you want the recipe immediately or mangoes should be crunchy means don’t put mangoes in salt for 20 minutes.
    Straightly you can fry raw mangoes in masala’s.
  • More Veg recipes from Famous Indian recipes = > thengai obbattu recipeBlack sundal recipe | Aval upma recipe

The post Instant mango pickle recipe – how to make Instant Mango Pickle appeared first on Famous Indian Recipes | Healthy recipes | Easy Recipes | Cooking.

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