Kriyamudhu/Poriyal/Curry Varieties

Hi Ladies in this thread we are going to see the varieties of Veg. Curries. Generally we use this curries as a side dish for rasam or sambar or kuzhambu . Some times we can mix these curries with rice also.

First let me give the common names of those varieties then let me explain about that and also the recipe of each and every curry. ok?

Here we go

1. Curry with coconut and dal.
2. Curry with only coconut.
3. Fried Curry - just fry in oil.
4. Fried Curry with Onion.
5. Podimas.
6. Masiyal varieties
7. Paruppu Usili Varieties.
8. Mixed veg.
9. Mixed veg. with onion.
10. Cooked and fried curry.
11. Masala Curry.
12. Curry with All Purpose Powder
13. Green Plantain podi
14. Ennai Kaththarikkai Curry

 

Masiyal Varieties

Deepu04 asked for this recipe, so let me put this first

Generally these Masiyals will go very well with rasam. And also we can mix rice with this and eat. Generally children like this kind of curry very much.

We can make this Masiyal with Pidikarunai, senaikizhangu, in greens ( keeraigal) and in yellow moong dal.
Let us see one by one.

 

Pedikarunai Masiyal

Ingredients:

Pedi karunai 1/4 kg
Green chilly 2 - 4
Grated Ginger 1 table spoon
Mustard seeds 1/2 tea spoon
Udad dal 1/2 tea spoon
Channa dal 1/2 tea spoon
Asafetida powder a pinch
Oil 1 Table spoon
Turmeric powder a pinch
Salt to taste
Tamarind water one cup or tamarind paste 1 spoon
Curry leaves - one hand full

Method:

1. Clean pedikarunai, wash well and cook in a preasure pan.
2. Remove skin and smash it.
3. In a deep pan pour oil and make seasoning with mustard seeds, udad dal, channa dal, asafetida, green chilly , ginger and turmeric powder.
4. Add smashed pedikarunai and also add tamarind water.
5. Add salt and mix well.
6. Add curry leaves and when the dish becomes like a thick batter, remove it from the fire.
7. Serve with cooked rice and ghee.
PEDIKARUNAI MASIYAL is a very very delicious side dish.
8. You can make tomato rasam also with this.

Note: you can use lemon juice 1 spoon if you dont want to use tamarind. but it is better to use tamarind water in this recipe

 

ya vathsalaa, vazhai puu we make paruppu usili and thengaai potta kaai dont know about masala powder. what is that? can you tell me. and ennai kaththarikkai is my master piece

 

Mulai Keerai Masiyal

Keerai is a gift for us. We can get vit. and minerals from keerai verities. We can cook this as Just Masiyal curry and kootu. this keerai masiyal goes very well with 'vaththal kuzhambu'

Ingredients:

1 bunch - Mulai keerai
2 red chilly
1/2 sp mustard seeds
1/2 usud dal
1 pinch asafetida
1/2 sp oil
Salt

Method:

Clean keerai and chop it.
In a pan make seasoning with 1/2 sp oil.
Put chopped keerai.
Add asafetida. Mix well
Pour 1/2 cup water and salt.
Close the lid.
Allow it to cook.
Open and mash with a big 'karandi'.
Remove and serve with 'vathal kuzhumbu' or serve with hot rice.

 

Keerai Poondu Masiyal

Ingredients:

Mulai Keerai- 1 bunch
Garlic flakes- 8
Green chilli- 1
Salt – ½ teaspoon
ghee 2 sp
mustard seeds 1/2 sp
Udad dal 1/2 sp

Method:

Remove the roots and wash the keerai thoroughly.
Chop the keerai finely.
Place the chopped keerai in a thick bottomed vessel.
Crush the garlic slightly and add to the keerai along with salt.
Close it with a lid.
Cook the keerai in slow flame.
No need to add water since the keerai will cook in its own water content.
When the keerai is cooked, mash it finely with a flat spoon.
If you use the wooden matthu (round wood with long handle), you will get nice mashed Keerai masiyal.
In another kadai make seasoning and pour on this keerai masiyal.
Your yummy keerai mysiyalis ready to serve.

Note:Some people use mixie for mashing the keerai. We can do it. But do not over run the mixie, just grind for one round. that is enough.
You can make seasoing with garlic and then add chopped keerai. This will increase the taste of keerai.

 

Keerai Paruppu Masiyal

Ingredients:

Mulai Keerai- 1 bunch
Thuvar dhal – ½ cup
Mustard seeds- 1 tsp
Cumin – 1 tsp
Onion – 1 small
Red chilly or green chilly 2 - 4
Tomato- 1
Sambar powder- 1 tsp (optional)
Turmeric powder- ½ tsp
Oil- 2 tsp
Salt – ½ teaspoon

Method:

Take Thuvar dal and cook till soft by adding turmeric powder and 1 sp oil.
Remove the roots and wash the keerai thoroughly.
Chop the keerai finely.
Make seasoning and add chopped tomato.
Stir well. Add onion and mix well.
Now add chopped keerai. Mix well.
Close it with a lid. Cook the keerai in slow flame.
No need to add water since the keerai will cook in its own water content.
When the keerai is cooked, add cooked dhal mashed nicely.
Keep the stove in slow flame.
Serve with hot rice and ghee.

 

Senaikkizhangu masiyal

Ingredients:

Senaikkizhangu 1/4 kg
Green chilly 2 - 4
Grated Ginger 1 table spoon
Mustard seeds 1/2 tea spoon
Udad dal 1/2 tea spoon
Channa dal 1/2 tea spoon
Asafetida powder a pinch
Oil 1 Table spoon
Turmeric powder a pinch
Salt to taste
Tamarind water one cup or tamarind paste 1 spoon
Curry leaves - one hand full

Method:

1. Clean Senaikkizhangu, remove skin wash well and cook in a preasure pan.
2. Remove and smash it.
3. In a deep pan pour oil and make seasoning with mustard seeds, udad dal, channa dal, asafetida, green chilly, ginger and turmeric powder.
4. Add smashed senaikizhangu and also add tamarind water.
5. Add salt and mix well.
6. Add curry leaves and when the dish becomes like a thick batter, remove it from the fire.
7. Serve with cooked rice and ghee.
Senaikkizhangu masiyal is a tasty side dish.
8. You can make tomato rasam also with this.

Note: if you dont use tamarind you can use lemon in this dish.

 

Moong dal Masiyal - payaththam paruppu masiyal

Ingredients:

Payaththam pauppu - 200 gm ( Yellow Moong dal )
Green chilly 2 - 4
Grated Ginger 1 table spoon
Mustard seeds 1/2 tea spoon
Udad dal 1/2 tea spoon
Channa dal 1/2 tea spoon
Asafetida powder a pinch
Oil 1 Table spoon
Turmeric powder a pinch
Salt to taste
Lemon juice 1 table spoon
Curry leaves - one hand full

Method:

1. Clean ,wash well and cook in a preasure pan.
2. Remove and smash it.
3. In a deep pan pour oil and make seasoning with mustard seeds, udad dal, channa dal, asafetida, green chilly , ginger and turmeric powder.
4. Add smashed dal and add salt and mix well.
5. Add curry leaves and when the dish becomes like a thick batter, remove it from the fire.
6. pour lemon juice and mix well.
7. Serve with cooked rice and ghee.
payaththam paruppu masiyao is a very very delicious side dish.
8. You can make tomato rasam also with this.

Note: if you want you can put one tomato instead of lemon juice.