Chennai Potato Varuval

Vaazhaikkai Varuval

1. Wash and remove the edges as shown below.

3. In a bowl mix the chilli powder, coriander powder, turmeric, salt and ginger garlic. Sprinkle little water. Mix the raw banana and marinate it for 30 min.

4. In the kadai or vessel, add the oil and when hot add the mustard seeds. When it starts spluttering add the Urud dal and curry leaves. Now add the marinated raw banana and sauté them till they become light brown in color.

5. Serve them as the side dish for Rasam rice.

Easy Vaazhaikkai Varuval is ready.

Notes:
1. Spiciness can be increased as per your taste buds.

Beans Paruppu Usili is one of the recipe which I learnt after coming to blogging. I have tasted this only in hotels and have liked it but never thought I should prepare at home and don’t know why. Two months back, while browsing for U recipes, got this recipe and first time I did in my life. Everyone in my family loved it a lot and it was a great hit in our family and my kids even asked one more time. I was so happy I tried this finally. This is easy and simple recipe and you can do it in any kind of beans. Lets see how to make this yummy and healthy Beans Paruppu Usili Recipe.

How to make Beans Paruppu Usili Recipe

Preparation time: 30 min | Cook Time: 10min | Serves:4
Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

• Bean – 150 gms
• Water – as needed for cooking beans
• Turmeric powder – a pinch
• Salt – a pinch

To grind

• Bengal gram – 1/2 cup
• Toor dal – 1/2 cup
• Green chilles – 2
• Asafoeditda – a pinch
• Cumin seeds – 1/4 tsp
• Salt – as per taste

To Temper

• Oil – 1 tsp
• Mustard seeds – 2 pinch
• Urud dal – 1/2 tsp
• Curry leaves – few

Method

1. Soak bengal gram and toor dal for an hour. After that, change to food processor or mixer.

2. Add the salt, cumin seeds, green chillies, asafoetida and grind to a coarse paste. (if you want add just 1 tsp of water from the soaked water.)

3. Take the idli plates and grease it with little oil, as we do it for idlis. Fill the ground paste in this and steam it for 10 min. Remove it from the idli plates and let it cool down completely. After cooling down, just crumble the steamed grams and keep aside.

4. In the mean time, wash and cut the beans in to small as shown below.

5. In a bowl, add water, beans and a pinch of turmeric powder and salt and let the beans cook fully.

6. In a another pan, add oil, and when hot, add the mustard seeds, urud dal, and when the mustard seeds splutter, add the curry leaves and fry for a minute. Add the crumbled dal and mix it.

7. Add the cooked beans and mix them well. Beans Paruppu Usili is ready to be served.

Yummy and healthy Bean Paruppu Usili is ready.  A Tasty accompaniment for Rasam Rice or Sambar Rice.

Ladies finger fry is always my favorite fry from my childhood till now. Now my children also loves it. I prepare the same method how my mom cooked. It just tastes awesome and sometimes, I used to eat only this fry without any rice. I like this vendakkai varuval when it becomes slightly black in colour rather than greenish colour.


You can view other ladies finger recipes below
Vendakkai puli kuzhambu
Crispy ladies finger fry

Vendakkai Varuval / Ladies Finger Fry

Ingredients

• Ladies finger – ½ kg
• Red chilli powder – 1 tsp
• Coriander powder – ¾ tsp
• Turmeric powder – ½ tsp
• Sal as per taste
• Oil for frying around  1.5 tbsp
• Mustard seeds – a pinch
• Black gram – ½ tsp

2. In the kadai, add 2 tsp oil, mustard seeds black gram. When the seeds start spluttering, add the ladies finger and start frying. Fry till the green color starts to become dark green colour ( may take 10 mts atleast). Now add the Powders and the salt and again start frying.

3. It might take another 5 to 7 min, to get our consistency as shown below. When the oil starts coming out of the veggie, switch off the stove and serve.

Notes:
1. Always wash the ladies finger first, before cutting it.
2. Let the ladies finger gets cooked nicely, before adding the chilli, coriander, turmeric and salt. Otherwise it becomes sticky sticky and we will not get the desired texture.
3. Always prepare this in medium flame, as the veggie tend to become over fried.