Category Archives: poriyal

Aloo Palak Stir-Fry

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Recently I got to taste this combination in one of the restaurant, it was delicious. And so thought of preparing it at home, it came out well. I have accompanied it with steamed rice and sambar. Let us move on to the recipe…

Aloo Spinach Stir-Fry

Aloo Spinach Stir-Fry

Ingredients:

  • Palak – 1 bunch
  • Aloo / Potato – 4 nos (medium sized)
  • Onion – 1 no (medium size)
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – a pinch
  • Chilli powder – ¾ tsp
  • Salt to taste
  • Oil – 3 tbsp.

Preparation:

  • Take out the palak from the stalks, wash them in running water, drain the water and keep it aside.
  • Peel and finely chop the onions, keep it aside.
  • Pressure-cook the potatoes for 2 whistles, remove the lid when the pressure subsides.
  • Drain the water, rinse the potatoes in running water and roughly chop them. Keep it aside.
  • Heat oil in a kadai, add in the mustard, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn transparent.
  • Add in the palak leaves and cook for few mins, sprinkle little water, cover and cook until the palak is cooked.
  • Add in the potato pieces, along with salt, turmeric powder and chilli powder. Cook until the raw smell goes off.
  • Cook until the masala gets blend well with the veggies.

Serve hot. Goes out well as side dish for lunch or as side dish with chapathi or roti for dinner.

Cauliflower Roast

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Cauliflower is my all-time favorite vegetable right from my childhood. I have already shared few recipes and now here is my cauliflower roast.

Do check out my other caulifower recipes by clicking on them: cauliflower fry, cauliflower rice, cauliflower biryani, gobi paratha, potato and cauliflower gravy, cauliflower egg stir-fry.

Do check out my other stir-fry/poriyal recipes in this link: https://madraasi.com/main-course/vegetarian/.

Cauliflower roast is very simple, delicious and consumes less time for preparation. Specially this can be served as an offering or a perfect recipe during vrat/viratham/fasting time because I have prepared this without onion and garlic. Let us move on to the recipe…

Cauliflower Roast

Cauliflower Roast

Ingredients:

  • Cauliflower – 1 no
  • Red chili powder – 1 ½ tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Garam masala – 1 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – 1.4 tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Roughly chop the cauliflower into florets, boil 3 cups of water in a heavy bottomed vessel.
  • Add in the cauliflower florets to the boiling water along with a tsp of salt and cook for 5 mins.
  • Drain the water and keep the cauliflower florets aside.
  • Heat oil in a kadhai, add in mustard, split balckgram and curry leaves, wait until they crackle.
  • Add in the cauliflower florets, along with the turmeric powder, chili powder, cumin powder, garam masala and required amount of salt.
  • Cook them, until the raw smell goes off and the cauliflower turns brown in color (no water should be added).

Serve hot with steamed rice and sambar or steamed rice and dal.

Note: Never use cauliflower while cooking all over the recipe. Keep on stirring once you add all the spice powders, else the cauliflower would be burnt.

Goat Spleen Stir-Fry / Manneral Vathakkal

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Goat Spleen so called as Manneral or suvarvoti (suvar means wall, voti means sticking, when you throw on wall it sticks to the wall so the name: P ) in tamil, is prepared commonly among Tamilians, because of its health benefits. This Manneral boosts energy, helps in increasing the hemoglobin content and so my mom use to prepare this very often.

During childhood, my mom force to have this because of tis health benefits, but now I am ok with it. This dish tastes good, and the texture – Manneral has a little chewy texture, but melts in mouth (depends on the time spend for cooking). Let us move on to the recipe…

Goat Spleen Stir-Fry / Manneral Vathakkal

Goat Spleen Stir-Fry / Manneral Vathakkal

Ingredients:

  • Manneral / Suvarroti / Goat Spleen – 2 nos
  • Cumin seeds – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Curry leaves – a sprig
  • Cumin powder – 1 tsp
  • Pepper powder – ¾ tsp
  • Chili powder – ¼ tsp
  • Small / Pearl Onions – 30 nos
  • Salt to taste
  • Oil – 2 tbsp.

Preparation:

  • Peel and chop the onions to fine pieces.
  • Clean and roughly chop the spleen/manneral roughly into small pieces (be sure the pieces should be small, so that it will easy to eat for kids and will be cooked soon).
  • Heat oil in a kadai, add in mustard seeds, cumin seeds and curry leaves, wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the spleen/manneral pieces and sprinkle all the spice powders along with the required quantity of salt.
  • Cover and cook in medium flame for few mins, continue stirring once in every 5 mins.
  • Remove the lid, when cooked and transfer it to a bowl and cover with the lid, so that the aroma does not escape.

Serve hot. Goes out well with steamed rice and any curry or with steamed rice and any other stir-fry.

Do check out my other Mutton/Lamb recipe in this link: https://madraasi.com/main-course/non-vegetarian/lamb-mutton/

Note: Do use small/pearl onions since it adds more taste, flavor and additional health benefits for the dish. When you don’t have small/pearl onions, you can substitute it with big onions. Do not over cook, because it would turn chewy and hard.