VAZHAI POO / BANANA FLOWER THUVAIYAL

Serving size - 1 small bowl

Preparation time - 30 minutes

Cooking time - less than 5 minutes

Vazhai poo is one of the healthiest veggie to eat. I usually do usuli, kootu and kola urundai kuzhambu using vazhaipoo. But I heard from my friend that we could also prepare thuvaiyal too. I got this recipe from my friend Gayathri. I love this thuvaiyal to the core. Even my little one likes to eat this thuvaiyal with white rice. I would really thank Gayathri for sharing this wonderful recipe with me.

This is the first time, I tried vazhaipoo thovaiyal. So that I made only little amount but it turns out very yummy.

Ingredients

Vazhaipoo/ Banana flower - 1 cup
Water -1/4 cup
Red chillies - 2
Urad dal -1 tsp
Mustard seeds -1/4 tsp
Hing powder - 1/2 tsp
Tamarind - a bit
Salt - as needed
Oil -1 tsp

Method

• Add one cup of banana flower in the 1/4 cup of water and allow it to cook for few minutes. Once it has done, please keep it beside until it will get cool.
• In the mean time, heat oil in a pan,add mustard seeds,urad dal, hing powder, red chillies one after one. Keep it beside for sometime or until they come to normal room temperature.
• Its the time to take out the blender, add all the roasted ingredients, salt & tamarind and blend it for less than a minute. Finally add chopped vazhaipoo to that mixture and blend it nicely.
• Vazhaipoo thovaiyal is ready and it will goes with rice rice as well as for idli dosa too. 

Note

• Please make sure that the banana flower taste good or bitter. If its bitter, please add urad dal, chillies and salt more.
• While cleaning and cutting banana flower, please add small amount of buttermilk to the water and store the chopped banana flower in that water to avoid blackening.
• You can also slightly fry vazhaipoo/banana flower in the pan with little oil. To avoid using excess of oil, I used to cook that in the boiling water.

CARROT RADISH THUVAYAL

Serving size - 2 or 3

Preparation time - 15 minutes

Cooking time - 5 minutes 

 

I usually like thuvayal varieties. When I go to my paatti's home, my aunt always make special varieties for me. She likes to try new recipes. One day, she made this thuvayal. I was very much impressed and started doing this thuvayal after my marriage :) I really thank her for introducing this nice recipe.

Ingredients

Carrot - 1/4 cup (finely chopped)
Radish - 1/4 cup (finely chopped)
Urad dal - 2 tsp
Red chillies - 4 or 5
Tamarind - 1/4 inch
Cilantro - 5 or 6 leaves (optional)
Coconut - 1 tbs
Hing powder - a pinch
Oil - 2 tsp
Salt - as required

Method

1.  Heat oil in a pan, fry urad dal and red chillies until it turns golden color. Remove it from the flame and keep it aside for cool.
2. Fry carrot, radish, tamarind and hing powder in the same pan for 2 or 3 minutes or until the raw smell goes. Remove it from flame and keep it aside to cool.
3. Grind urud dal, red chillies and salt together into coarse powder.
4. Add carrot, radish, tamarind, coconut and cilantro to grind together with the coarse powder.
5. Add little water to it. Carrot radish thuvayal is ready.
6. Serve it with white rice and ghee, any mixed rice, curd rice or idly or dosa.

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PARUPPU THUVAYAL / TOOR DAL THUVAYAL

Serving size - 3 or 4

Preparation time - 10 minutes

Cooking time - 5 minutes

 

 

This recipe contains lot of proteins. This is not much spicy recipe. We can serve it to kids who do not like spicy. Paruppu thuvayal and any tamarind kuzhambu is a good combination.

Ingredients

 

 

Toor dal - 1/4 cup
Garlic - 1 pod
Red chillies - 1 or 2
Oil - 1/4 tsp
Water - 2 or 3 tbs
Salt - as required

Method

1. Heat oil in a pan, add toor dal and fry for 1 or 2 minutes until the toor dal aroma comes.
2. Add red chillies and garlic. Fry for less than a minute. Allow it to cool.
3. Grind all the ingredients with salt to coarse powder. Add little water and grind into paste.
4. Paruppu thuvayal is ready. Serve it with white rice and ghee. 

Note:

Don't burn toor dal, while frying. 

GINGER THUVAYAL / INGY THUVAYAL

Serving size - 3 or 4

Preparation time - 5 to 10 minutes

Cooking time - 5 minutes

 I made this thuvayal on the next day of vinayagar chathurthi. Because we usually eat lot of varieties of dish on the festive days. This might leads to indigestion. To avoid this, we use ginger in our cooking. Ginger has a lot of medicinal values too. This thuvayal is little spicy than other thuvayals.

Ingredients

Ginger - 6 inches
Coconut - 3 tbs
Brown sugar/Jaggery - 2 tsp
Urad dal - 4 tsp
Red chillies - 8 to 10
Curry leaves -4 or 5 (optional)
Tamarind - 1 1/4 inches
Cilantro - few leaves (less than 1/4 cup)
Hing powder - 1/2 tsp
Oil - 2 tsp
Salt - as required

Method

1. Remove the skin of the ginger and slice it into small pieces.
2. Heat oil in a pan, fry urud dal, hing powder and red chillies together for 1 or 2 minutes in a low flame. Before they goes to dark brown color, remove it from the heat and keep it aside.
3. Fry ginger in the same pan for a minute and fry coconut,curry leaves & tamarind to it for less than a minute.
4. Allow it to cool. Grind urud dal, red chillies and salt into coarse powder.
5. Add, coconut, ginger, curry leaves, tamarind, brown sugar, cilantro and grind 1 or 2 rounds.
6. Add little water and grind to paste.
7. Ginger thuvayal is ready. Serve it with white rice or idly or dosa.

Note:
If you don't want too spicy, please add oil or ghee with rice.

KOTHAMALI PUDINA / CORIANDER MINT LEAVES THUVAYAL

 

Ingredients

Mint leaves - 1/2 cup
Coriander leaves - 1/3 cup
Shredded Coconut - 1/4 cup (fresh / frozen)
Urud dal - 1 1/2 tsp
Red chillies - 6
Baydagi Chillies - 3
Tamarind - 1 inch or less
Salt - as required
Hing powder - a pinch
Oil - 2 tsp

Method

1. Heat oil in a pan, fry urud dal and hing powder for less than a minute or a minute.Then add both the chillies to fry for less than a minute. Keep it aside
2. Fry mint leaves in the heated pan with no oil until the leaves color turns into blackish. Keep it aside.
3. Fry coconut and tamarind for a minute. Keep it aside.
4. Grind urud dal, chillies and salt until it gets coarse powder.  Then add mint leaves, coriander leaves, coconut, tamarind and little water to grind with the coarse powder. Grinded paste should be neither too smooth nor coarse. It should be in the solid consistency.
5. Coriander mint thuvayal is ready. Serve it with any rice or idly, dosa etc.

COCONUT THUVAYAL

 

Ingredients

Coconut - 1 cup
Red chillies - 15
Urad dhal - 2 tbs
Tamarind -1/2 to 1 inch
Salt - as required
Oil - 2 or 3 tsp

Method:

1. Heat oil in a pan, fry urad dhal and red chillies until they turn golden brown. Keep it aside and allow it to cool for sometime.
2. Slightly fry coconut and tamarind in the same pan without oil. Don't over fry as it will spoil the taste of the thuvayal.
3. Grind urad dhal, red chillies and salt coarsely, then add coconut and tamarind with little water.
4. Thuvayal is ready now. Its consistency should be solid.

PEERKANGAI THUVAYAL

Ingredients

Peerkangai/ chinese okra - 1/2 cup
Urud dal - 1/2 tbs
red chillies - 4-5
Tamarind - a tamarind seed size
Hing powder - a pinch
Oil - 2 tbs
salt - as required

Method

1. Heat 1 tbs oil in a pan and fry urud dal and red chillies until urud dal gets slight brownish color, then keep it aside. Don't make chillies black. It should be in the red color only.
2. Heat another 1 tbs of oil in a pan and fry peerkangai, tamarind and hing powder until peerkangai gets cook.
3. Grind red chillies and urud dal with salt, then grind peerkangai , tamarind and hing powder.
4. Thuvayal is ready now. we can serve it with white rice, curd rice, idly or dosa.