Cheema chakka/kadachakka/breadfruit thoran

Ingredients:

1. Cheema chakka/kadachakka/breadfruit - 1 

2. Turmeric powder - 1 tsp

3. Garam masala - 1 tsp

4. Salt to taste

5. water - 1.5 cups

To temper

1. Coconut oil  - 1 tbsp

2. Mustard seeds - 1 tsp

3. Dry red chilly - 1

4. Urad dal - 1 tsp

5. Curry leaves - 1 sprig

To grind

1. Grated coconut - 1/3 cup

2. Red chilly - 2

Method:

1.  Remove the green outer skin and the middle part of breadfruit. Then cut it to small pieces. 

2. Take a pan and add the small breadfruit pieces along with turmeric powder, salt and water. Don't add too much water as the breadfruit will become very mushy. Cover and cook till the breadfruit has become soft , for about 15 minutes, and all the water is fully absorbed.

3.  Meanwhile, coarse grind the coconut and red chilly in a mixie/blender without adding any water.

4. Then take another pan and add coconut oil to it. Once hot add the mustard seeds, urad dal and red chilly cut into pieces. When the mustard seeds splutter, add the curry leaves. Then add the ground coconut-chilly mixture to this and fry for 2 - 3 minutes.

4. Once the breadfruit pieces are cooked completely, add the tempered coconut and garam masala to it and mix well. Cook it for another one minute and switch of the flame.

Serve it as a side dish for rice!

Beetroot leaf thoran/poriyal

Ingredients

1. Onion - 1 small , chopped
2. Beetroot leaves -  l bunch ( It had leaves from 3 beetroots)
3. Grated Coconut - 1/3 cup
4. Dry red chilly - 1
5. Turmeric powder - 1/4 tsp
6. Salt to taste

To temper:

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dry red chilly - 1 or 2
Curry leaves - 1 sprig or 5-6 leaves


Methods:

1. Wash and cleans the leaves along with the stem.
2. Chop it into small pieces.
3. Heat oil in a pan.Add mustard seeds, urad dal and dry red chilly. When  the mustard seeds splutter add the curry leaves followed by the chopped onions.
4. Saute till the onions are slightly translucent.
5. Add the chopped beetroot leaves to it followed by turmeric powder, salt and little water. No need to add more water as water will ooze out from the leaves.
6.  Mix well and cook till the water is fully absorbed and the leaves are cooked.
7. Meanwhile crush the coconut and red chilly in the chopper or mixie.
8. Once the beetroot leaves are cooked completely, add these crushed coconut to it and mix well. Cook it for another minutes and switch of the flame.

Serve it as a side dish for rice!

Green beans thoran/poriyal

Ingredients:

Green beans - 1 lb
Grated coconut - 1/4 cup
Dry Red chilly - 1
Turmeric powder - 1/4 tsp
Salt to taste

To temper

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 sprig or 5-6 leaves
Dry Red chilly - 1


Method:

1. Wash the beans and cut/chop the beans into small pieces . Make sure you remove the ends of the beans.
2. Heat oil in a pan.Add mustard seeds, urad dal and dry red chilly. When  the mustard seeds splutter add the curry leaves followed by the chopped beans.
3. Add turmeric powder, salt and around 1/2 cup water. Mix it well and close the pan. Cook it in medium-low flame for 10 -15 minutes on medium flame or till the water is fully absorbed and the beans are fully cooked.
4. Meanwhile coarse grind the coconut and red chilly in a mixie/blender without adding any water.
5. Once the beans are cooked completely, add these ground coconut to it and mix well. Cook it for another one minute and switch of the flame.

Serve it as a side dish for rice!

Watercress thoran/ Stir fry

Ingredients

Watercress - 1 bunch, chopped
Onion - 1/2 cup, chopped
Coconut - 1/4 cup
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp
Dry red chilly - 1 + 1
Curry leaves - 1 sprig

Method:

1. Heat oil in a pan and add mustard seeds and one dry red chilly. When the mustard seeds splutter, add the curry leaves followed by chopped onion.
2.  Saute till the onions turn slightly brown. Then add the chopped watercress, turmeric powder and salt . Add 3 -4 tbsp of water. Stir well and cook till the leaves are soft and all the water is absorbed.
3. Coarsely grind coconut and 1 dry red chilly. Add this to the cooked water cress and mix well. Cook on medium flame for a minute.

Serve with rice!

Vanpayar thoran

Ingredients:

Vanpayar - 1 cup
Grated Coconut - 1/4 cup
Dry Red chilly  - 2
Turmeric powder - 1 tsp
Mustard seeds - 1/2 tsp
Oil - 1 tsp
Salt to taste

Method:

1. Soak vanpayar overnight or atleast for 6-8 hrs. Then pressure cook it with just enough water, salt and turmeric powder for about 3-4 whistles.
2. Coarsely grind together one dry red chilly and coconut.
3. Heat oil in a pan and add mustard seeds and one red chilly. When the mustard seeds splutter, add curry leaves followed by cooked vanpayar along with water. Cook in medium-high heat till all the water is fully absorbed.
4. Then add the ground coconut mixture to it and mix well. Cook for another 1- 2 minutes on medium heat.
Serve with rice or kanji!

Pavakka mezhukkupuratti

Ingredients

Pavakka/Bitter gourd - 3
Onion - medium , sliced
Green chilly - 2 -3, cut lengthwise
Turmeric powder - 1 tsp
Oil - 3 tbsp
Salt to taste

Method:

1. Cut the pavakka into half,lengthwise and remove the seeds. Cut it into very thin slices.
2. In a large pan, add the sliced pavakka,green chilly , salt, turmeric powder and a tbsp of oil. Cook it into medium-low flame for about 10 - 15 minutes or till the colour changes to golden brown, stirring in between.
3. Now add the onion pieces and remaining oil and stir well. Cook for another 10 -15 minutes. The pavakka would have turned brown by now and tastes really yummy!!

Carrot thoran/ poriyal

Ingredients:

Carrots - 3 medium
Grated coconut - 1/3 cup
Green chilly - 2
Turmeric powder - 1/4 tsp
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dry red chilly - 1-2
Curry leaves - 1 sprig or 5-6 leaves
Salt to taste


Method:

1. Peel and cut the carrots into small pieces. Then chop these pieces finely. If you don't have a chopper, you can peel and grate the carrots.
2. Heat oil in a pan.Add mustard seeds, urad dal and dry red chilly. When  the mustard seeds splutter add the curry leaves followed by the chopped/grated carrots.
3. Add turmeric powder, salt and around 1/3 cup water. Mix it well and close the kadai. Cook it for 10 -15 minutes on medium flame or till the water is fully absorbed.
4. Meanwhile crush the coconut and green chilly in the chopper or mixie.
5. Once the carrots are cooked completely, add these crushed coconut to it and mix well. Cook it for another 1-2 minutes and switch of the flame.

Serve it as a side dish for rice!

Potato poriyal / Potato fry

Ingredients:

Potato - 3
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves -1 sprig
Dried Red Chilly - 2
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Salt to taste

Method:

1. Peel off the skin of potatoes. Wash and cut them into small cubes.
2. Take a bowl and add these potato pieces, salt , turmeric powder and red chilly powder and mix well so that all the masala gets coated onto the potatoes.
3. Heat oil in a non - stick pan and add mustard seeds, Once the mustard seeds splutter add red chilly and curry leaves. Then add the potato pieces and the masala. You will find little water at the bottom of the bowl, add that also to the pan.
4. Reduce the flame to low and cook for another 10 - 15 minutes till the potatoes start turning to golden brown.
5. Make sure to stir the potatoes every 4-5 minutes. Switch off the flame.
Serve hot with rice!