This also falls under my favorite category but not always. I wont prefer to do this recipe often, as my hubby is always against it. So, will prepare only when i was in a mood to cook 2 poriyals (1 for me and another for my hubby) during weekends. So, even i don't know how to choose the best pumpkin from market. due to this reason, will avoid to take over this recipe often.
Hmm.... Wat else to add ??!!! Recollecting my old memories to tease my brother.. Huh !!! sad !! I couldn't find any :(( With this sad note, am taking u to the recipe directly.
INGREDIENTS
Cube sized Yellow Pumpkin pieces - 1/2 kg
Chopped Onion - 2
Slited Green chilly - 2 Nos
Chilly Powder - 1/4 spoon
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Coarsely powdered Peanut - 4 or 5 spoons
Urad Dhall - 1 spoon
Mustard - 1 Spoon
Salt - To taste
Oil - To garnish
METHOD:
Keep a vessel, add pumpkin pieces, chilly powder, turmeric powder, salt and half cup of water, mix the ingrediants well and allow to boil by closing with a lid. Once the mixture gets boiled, Keep a frying pan, add mustard. Once it splutters up, add urad dhall, curry leaf, coriander leaf, chopped onion and slited green chilly, saute it for 5 mins until the raw smell of onion goes off. Then add boiled pumpkin pieces by filtering the excess water. Fry the mixture gently by pouring oil on corners of the pan. At the final stage, add coarsely powdered peanuts, saute for 3 mins and put off the flame.
Note: If Peanut is not available, can also add grated coconut and Vice-versa.
About Me
Popular Posts
-
Its my long time ambition (crazy me :P) to prepare try dum biryani at home. At the same time, was bit hesitated, since i don't want...
-
"Pasta" - Its was a real "Greek and Latin" word when i entered into this blog world. Even now its like "Greek&...
-
I am a big addicted person for baked dishes. Nowadays, my passion towards Baking becoming like Addiction. Yes, reason behind is, am not...
-
I have seen my lunch mates bringing this for their side dish. Though it is new dish for me, i dont feel like trying this at hoem. Reaso...
-
This was recently tried and t(e)asted recipe which i came across while rushing through a food page in FB. Whenever i feel get bored of ...
-
I am a BIG BIG BIG fan for the aromatic(!) smell of Dry fish when it is cooked. When ever my mom prepares this dish, i will not go for ...
-
INGREDIENTS Oil - To fry To Boil (splashed with water) : Sliced Elephant Yam - 1/4 kg Tomato pulp - 1 Nos. Ginger Garlic Paste - 1/2 spoon ...
Hits
Visitors
January 27, 2011
Subscribe to:
Post Comments (Atom)
January 27, 2011
Yellow Pumpkin Poriyal
This also falls under my favorite category but not always. I wont prefer to do this recipe often, as my hubby is always against it. So, will prepare only when i was in a mood to cook 2 poriyals (1 for me and another for my hubby) during weekends. So, even i don't know how to choose the best pumpkin from market. due to this reason, will avoid to take over this recipe often.
Hmm.... Wat else to add ??!!! Recollecting my old memories to tease my brother.. Huh !!! sad !! I couldn't find any :(( With this sad note, am taking u to the recipe directly.
INGREDIENTS
Cube sized Yellow Pumpkin pieces - 1/2 kg
Chopped Onion - 2
Slited Green chilly - 2 Nos
Chilly Powder - 1/4 spoon
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Coarsely powdered Peanut - 4 or 5 spoons
Urad Dhall - 1 spoon
Mustard - 1 Spoon
Salt - To taste
Oil - To garnish
METHOD:
Keep a vessel, add pumpkin pieces, chilly powder, turmeric powder, salt and half cup of water, mix the ingrediants well and allow to boil by closing with a lid. Once the mixture gets boiled, Keep a frying pan, add mustard. Once it splutters up, add urad dhall, curry leaf, coriander leaf, chopped onion and slited green chilly, saute it for 5 mins until the raw smell of onion goes off. Then add boiled pumpkin pieces by filtering the excess water. Fry the mixture gently by pouring oil on corners of the pan. At the final stage, add coarsely powdered peanuts, saute for 3 mins and put off the flame.
Note: If Peanut is not available, can also add grated coconut and Vice-versa.
Hmm.... Wat else to add ??!!! Recollecting my old memories to tease my brother.. Huh !!! sad !! I couldn't find any :(( With this sad note, am taking u to the recipe directly.
INGREDIENTS
Cube sized Yellow Pumpkin pieces - 1/2 kg
Chopped Onion - 2
Slited Green chilly - 2 Nos
Chilly Powder - 1/4 spoon
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Coarsely powdered Peanut - 4 or 5 spoons
Urad Dhall - 1 spoon
Mustard - 1 Spoon
Salt - To taste
Oil - To garnish
METHOD:
Keep a vessel, add pumpkin pieces, chilly powder, turmeric powder, salt and half cup of water, mix the ingrediants well and allow to boil by closing with a lid. Once the mixture gets boiled, Keep a frying pan, add mustard. Once it splutters up, add urad dhall, curry leaf, coriander leaf, chopped onion and slited green chilly, saute it for 5 mins until the raw smell of onion goes off. Then add boiled pumpkin pieces by filtering the excess water. Fry the mixture gently by pouring oil on corners of the pan. At the final stage, add coarsely powdered peanuts, saute for 3 mins and put off the flame.
Note: If Peanut is not available, can also add grated coconut and Vice-versa.
2 comments:
- Reva said...
-
Lovely poriyal recipe...
Reva - 3:29 AM, January 29, 2011
- Sangeetha Nambi said...
-
@Reva: Try It and let me know ur feedback :)
- 10:25 AM, January 29, 2011
Subscribe to:
Post Comments (Atom)
Categories
Browseeee !!!!
Blog Archive
-
▼
2011
(121)
-
▼
January
(31)
- Aviyal
- Vada Curry
- Field or Mochai bean Kuzhambu
- Yellow Pumpkin Poriyal
- Besan Flour/Kadalai Maavu Sambar
- Brinjal Drumstick Fry
- Toor Dhall Rice
- Egg Poriyal
- Brinjal Dry Fish Gravy
- Simple Sambar I
- Lady's finger Puli Kuzhambu
- Oil Brinjal kuzhambu
- Brinjal Potato Puli kuzhambu
- Sirukeerai Kootu
- Gobi 65
- Rava/Sooji/Semolina Kichadi
- Elephant Yam/Karunai Kizhangu Fry
- Groundnut/Peanut Chutney
- Hotel Sambar
- Aval Upma
- White Vegetable Kurma
- Channa Masala
- Potato Podimass
- Onion Chutney
- Moong Dhall Sambar
- Traditional Tomato Chutney
- Bisibella Bath / Sambar Rice
- Onion Pakoda
- Vathakuzhambu
- Mor / Butter Milk / Curd Kozhumbu
- Pudhina or Mint Chutney
-
▼
January
(31)
2 comments:
Lovely poriyal recipe...
Reva
@Reva: Try It and let me know ur feedback :)
Post a Comment