Vegetarian Recipes - No comments (Page 9)

Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 06 April 2007 at 1:56am | IP Logged

First taste the flower kootu.


1 banana flower flower stalk
100 grms dal soaked and boiled till cooked.
1 big onion chopped
4 pips garlic smashed.
1 small piece of ginger   cut fine
3 dried chillies cut into ' pieces
tsp mustard seeds
1 tsp cumin powder
tsp tumeric powder
1 sprig curry leaves
cup curds
salt to taste oil.

Mix the curd with a litre of water in a basin.
Remove the maroon coloured sheath of the flower.
Remove a bunch of florets at a time.
Remove the stamen and also the white pinkish petal.
Cut the florets into small pieces. Soak them in the curd, water mixture.
This is to avoid the flowers turning black.
Heat oil in a wok. Add oil, then the mustard seeds.
Add in the onions, garlic, and ginger .
Add in also the dry chillies and curry leaves. Stir nicely.
Mean time wash the flowers, once and squeeze out the water.
Now add the flower, cumin powder, and tumeric powder.
Stir fry nicely, add the cooked dal, salt and let the flowers cook.
Sprinkle some water if needed, otherwise the liquid in the dal is enough.
Remove from fire when cooked.

This is how the flowers look like.

Edited by Kavitha Ravi - 06 April 2007 at 2:13am

patraj IF-Dazzler

Joined: 07 September 2006
Posts: 3500

Posted: 06 April 2007 at 12:30pm | IP Logged
You are right Jenim, I too was confused first.
Ubi Kayu or tapioca is called Yuca roots here.

One of my favorite recipe from Tapioca is Tapioca varuval.

The recipe is as follows:

2 lbs tapioca
6 dried chillies
1 cup anchovies
1/2 onion
1 clove garlic
1 spring curry leaves
mustard seeds
salt to taste
1 tabsp cooking oil

Peel, wash and boil tapioca until fully cooked (add a little salt when boiling). Mash tapioca (just break them up but not into paste!) and set aside. Heat oil in a wok. Fry anchovies, when anchovies are almost cooked add mustard seeds, dried chillies, onion, garlic and curry leaves when everything is cooked, add the tapioca and mix well and add salt to taste. Serve hot.

Note: For vegetarians - don't use anchovies.

I love to have this as breakfast! Really good with coffee.


Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 09 April 2007 at 1:36am | IP Logged


5 young bitter gourds cut into rounds
1 marble size tamarind
1 tbs chillie powder
tsp tumeric powder
cup rice flour
cup besan flour
Little corn flour
a pinch of   perungayam
salt to taste
oil for frying
2 sprig curry leaves for garnishing.

Mix the tamarind in about cup of water and little salt.
Let it soak for about an hour. Drain the bitter gourd.
In a basin mix all the flours , salt chillie, tumeric powders,
And perungayam.
Now slowly mix the bitter gourd with the mixture.
Add little water, if the mixture does not coat the bitter gourd.
Heat oil in a wok and deep fry the bittergourd.
Fry the curry leaves in oil, and garnish the crispies.
It will stay crisp for a long time.


Edited by Kavitha Ravi - 09 April 2007 at 8:50am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 10 April 2007 at 1:59am | IP Logged

Dear Jenim, boil 500 grms yucca roots with little salt 3/4 cooked.
Add 1 tbs of oil in a wok, add 1/2 tsp mustard seeds, 1.2 tsp of aniseeds.
Then add i big onion chopped, and 2 sprig of curry leaves.
Saute them nicely, add 2 tsop of chillie powder (more or less as you like)
1/4 tsp of tumeric powder. One quick stir add 1 cup of water.
Let it boil, now add the boiled yucca and keep on stirring.
Do not let it burn. Taste for salt and and remove as soon as the
liquid is dry. Thanks. 


Edited by Kavitha Ravi - 03 May 2007 at 7:57pm
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 10 April 2007 at 2:39am | IP Logged



2-3 valakai
1/2 tsp turmeric
4 green chillies chopped
1 big onion chopped
1 small piece of ginger minced
tsp urad dhall
tsp mustard seeds
1 sprig curry leaves
1 tsp lime juice or to taste
2 tsp oil
1 tbs coconut scrapings
salt to taste
chopped coriander for garnishing

Boil the valakai cut into half with little turmeric and salt (only boiled)
Peel the skin and mash it with a potato masher roughly.
( Keep the skin, you make poriyal with that )
Heat oil in a wok, add the mustard seeds and urad dhall.
Now add the onions, ginger, and green chillies. Saute nicely.
Now add the turmeric powder, curry leaves and stir nicely.
Add the mashed valakai and stir fry nicely. ( Non –stick pan is good)
Add in the coconut scrapings and fry nicely.
Taste for salt, add the lime juice, and remove.
Garnish with coriander leaves.

NOTE: Cut the skin into small strips and fry how we do poriyal.

Edited by Kavitha Ravi - 10 April 2007 at 2:44am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 10 April 2007 at 2:49am | IP Logged

Boiled Valakai

The valakai skin

Valakai Skin Poriyal

Edited by Kavitha Ravi - 10 April 2007 at 3:01am
Caryn IF-Rockerz

Joined: 25 January 2006
Posts: 5627

Posted: 10 April 2007 at 3:03am | IP Logged
Bitter Gourd Puli Curry

1 large bitter gourd
1 large onion, chopped
2-3 dried chillies, cut pieces
2 stalks curry leaves
ginger paste
mustard seeds
urad dhall
fennel seeds
fenugreek seeds
tamarind juice
tumeric pdr
chilli pdr


Slice half the bittergourd - lengthwise and remove the seeds.  Slice the bittergourd thinly.. Add salt and set aside for a hour. This is to bring down the bitterness. Then wash and drain. Add tumeric and deep fry (should half fry)

In a pan, add oil. Oil heated up add onions, dried chillies, curry leaves, mustard, ginger, fennel seeds, urad dhall and fenugreek. Fry golden brown. Add fried bittergourd. Mix well. Add tamarind juice, chilli pdr and tumeric pdr. Keep stirring until you no longer have the raw smell of curry pdr. If the juices of tamarind dries up, add more juice (or water if you don't like sourish). Taste for seasoning and add more salt. As optional, 2 mins before removing from stove, add 2 tbs of coconut milk. Stir and remove.

Goes well with white rice.

Edited by Caryn - 10 April 2007 at 3:08am
Caryn IF-Rockerz

Joined: 25 January 2006
Posts: 5627

Posted: 10 April 2007 at 11:03pm | IP Logged
Jenim, throw in the salted water and quickly jump back. hehehehe........ that is what I always do. Seriously.   LOL LOL LOL

Chellama, another valaikai skin recipe for you.

Valakai skin
dried chillies + curry leaves (deep fried in oil)
grated coconut
tamarind juice (thick)

Quantity at your discretion.

First remove all the green skin lightly. Then there is a second skin (light green), remove it from the banana.

Take the second skin. Boil in water. Once cooked take out and cool.

In a blender / ammi, grind all the ingredients together until fine.
Goes well with rice, thosai, idli etc.

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