Raw Banana (Vazhakkai) Spicy Podimas

Adapted From

South Indian Vegetarian Classic Lunch Recipes by Mallika Badrinath


Ingredients

Raw Banana/Vazhakkai - 1 
Onion - 1 (finely chopped)
Oil - To fry
Salt - To taste
Garlic - 2 flakes
Green Chillies - 2
Grated Fresh Coconut - 1 tbsp


Procedure

Steam banana with skin in the pressure cooker for about 10 minutes in medium flame.

Peel the outer skin and allow to cool completely.

Once completely cool, grate it.

Meanwhile, pound together garlic, green chillies, and grated fresh coconut coarsely.

In a kadai, heat about 2 tsp of oil and fry chopped onions till crisp.

Add the grated banana and the pound ingredients and fry till the raw smell is lost and the mixture turns golden brown.

Sprinkle salt and mix thoroughly well.

Remove from fire and serve with hot steamed rice.

Notes:

Save the peeled outer skin of the banana to make chutneys and curries.  They are highly rich in anti-cancerous properties.  You can use it to make the Raw Banana Peel Stir Fry.

Beetroot Podimas

Source:

Mrs. Revathy Shanmugam, Aval Vikatan (30 days 30 Poriyal)


Ingredients:

Beetroot - 1/4 kg

Red Chilli Powder - 1 tsp

Cooked Channa Dal (kadalai paruppu) - 1/4 cup

Grated Coconut - 1 tbsp

Salt - To taste

Oil - 1 tbsp

Mustard Seeds - 1/4 tsp

Urad Dal - 1/4 tsp

Curry Leaves - Few


Method:

1.  Wash, peel skin, and grate beetroots.

2.  Heat oil in a kadai and splutter mustard seeds, ural dal, and curry leaves.

3.  Add grated beetroot and fry on medium flame until cooked.

4.  Add salt and chilli powder and mix well.  Fry for 2 minutes.

5.  Then, add the cooked channa dal and grated coconut and mix well until combined.

Serve hot with sambar rice or curd rice.

Beetroot Poriyal/Koora

Source:

Mrs. Vanaja Subramanian, Aval Vikatan (30 Poriyal Varieties)


Ingredients:

Beetroot - 1/4 kg

Salt - To taste

Grind Together:

Red Chillies - 2

Grated Coconut - 2 tbsp

Sombu (Saunf) - 1/4 tsp

Seasoning:

Mustard Seeds - 1/2 tsp

Urad Dal - 1 tsp

Curry Leaves - Few

Coriander Leaves - 1 sprig

Oil - 1 tbsp


Method:

1.  Chop beetroots and pressure cook.

2.  Grind together coarsely the red chillies, grated coconut, and sombu.

3.  In a kadai, heat oil and splutter mustard seeds, urad dal and curry leaves.  Add the chopped and cooked carrots and stir well.  Add salt and coarsely ground paste and mix well.  Finally, garnish with chopped coriander leaves.

It is a best and healthy accompaniment in a lunch menu to be served with steamed rice.

Suraikkai Kofta Curry

Suraikkai in Tamil
Churakka in Malayalam
Sorakaya in Telugu
Lauki in Hindi
Bottle Gourd in English

Adapted from Gayathri's My Home Kitchen

Ingredients:

For Koftas:

Bottle Gourd - 1/4 kg

Bengal Gram Flour (Kadala Maavu/Besan) - 1/2 cup

Cornflour - 1 tbsp

Salt - As per taste

Turmeric Powder - 1/4 tsp

Coriander Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Red Chilli Powder - 1 tsp

Cumin Seeds/Saunf - 1/2 tsp

Oil - For frying koftas

For Gravy:

Onion - 1

Tomatoes - 3

Garlic - 2 flakes

Ginger - 1 inch piece

Tomato Ketchup - 1 tbsp

Chilli Sauce - 1 tsp

Red Chilli Powder - 1/2 tsp

Cloves - 2

Cinnamon - 1 inch piece

Nutmeg powder - 1/4 tsp (optional)

Cumin Seeds/Saunf - 1/4 tsp

Fresh Cream - 2 tbsp

Salt - As per taste

Ghee - 1 tbsp

Fresh Coriander Leaves (Chopped) - 1 tbsp

Cashew/Til/Khus Khus Powder - 1 tsp (optional)


Method:

1.  Wash the bottle gourd, peel the skin, and grate it.

2.  Mix grated bottle gourd and all other ingredients listed for koftas (except oil).  Mix well to form a loose dough.

3.  Heat oil in a kadai.  Make small balls of the dough above and deep fry them until golden brown.   Keep aside.

4.  Grind together chopped onion, garlic, ginger, and tomatoes to make a paste.

5.  In a pressure pan, heat ghee.  Add cloves and cinnamon.  Splutter cumin seeds/saunf.

6.  Add the ground mixture and mix well.

7.  Add salt, red chilli powder, tomato ketchup, chilli sauce, cashew powder, and nutmeg powder.  Mix well.

8.  Close the lid of the pan and pressure cook until 1 whistle or for 5 minutes.

9.  Allow to cool and then open the lid of the pressure pan.  The gravy would have cooked.

10.  Now, switch on the stove, slide in the fried koftas gently and bring to a boil with lid closed (do not put the weight on).

11.  Open the lid and drizzle in the fresh cream.  Switch off the flame, transfer to a serving dish, and serve hot with finely chopped coriander leaves as a garnish.

Enjoy this suraikkai/bottle gourd kofta curry with rotis, steamed rice, fried rice, or dosas.

The deep fried koftas can be had as such too.  They are crispy on the outside and soft inside.  You can't stop yourself gobbling them off before you add them to the gravy.

I used pressure pan to make the gravy.  The same can be done in a kadai also.