CABBAGE CARROT BEANS THORAN/PORIYAL

       Thoran/Upperi/Poriyal is a simple stir-fry prepared with finely chopped Vegetables. Thoran/Poriyal is generally mildly spiced & seasoned and finished with a sprinkle of grated Coconuts.  This particular Thoran/Upperi/Poriyal is prepared with a combination of vegetables - Cabbage, Carrot and French Beans.  I love this combination of vegetables and the colour of this Thoran/Upperi/Poriyal looks wonderful.
       While preparing for a Sadhya/Virundhu or just to brighten up your lunch menu with colours and combinations this Cabbage, Carrot & Beans Thoran/Poriyal turns out to be one of the best choices.  Some recipes even call for fresh green peas instead of French Beans.  Cabbage, Carrot & Beans Thoran/Poriyal is one of the most frequented dishes at home and I love to have it as such or along with a cup of thick Curd/Yoghurt.  Cabbage, Carrot & Beans Thoran/Poriyal goes well as a side dish for Sambar/Rasam/Curd or any other Curry of your choice.


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Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Moderate
Difficulty  - Easy
Serves - 4
Author - SM

Preparation Time - 10 Minutes
Cooking Time - 5 - 7 Minutes

HOW TO MAKE CABBAGE CARROT BEANS THORAN/PORIYAL

INGREDIENTS:

For Cabbage, Caroot & Beans Thoran:

Cabbage - 1 Cup
Carrot - 1/2 Cup
Beans - 1/2 Cup
Shallots - 4–5 Nos.
Ginger - a Small Piece (Optional)
Garlic - 1–2 Cloves
Green Chillies - 2 Nos.
Coconut - 2–3 Tablespoons
Salt - To Taste
Sugar - a Pinch

For Seasoning:

Mustard Seeds - 1 Teaspoon
Bengal Gram/Urad Dhal - 1 Teaspoon
Curry Leaves - 1 Sprig
Cumin Seeds - a Pinch.
Coconut Oil - 1 Tablespoon

METHOD :

• Clean, shred and finely chop the Cabbage.
• Peel and finely chop the Carrots and Beans.
• Finely chop Shallots, Green Chillies, Garlic & Ginger.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry leaves.
• Add finely chopped Shallots, Green Chillies, Garlic, Ginger and saute until shallots turn translucent.
• Add a pinch of Cumin seeds followed with finely chopped Cabbage, Carrots and Beans.
• Add a dash of Salt & a pinch of Sugar and give a quick stir.
• Cover and cook briefly.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.
• Serve Cabbage, Carrot & Beans Thoran/Poriyal as a side dish for any Curry of your choice/Sambar/Rasam/Curd.

NOTES :

• Can add a pinch of Turmeric if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya/Virundhu.
• Adding Garlic & Ginger is truly optional.
• Adding Sugar is purely optional.

KOTHAVARANGAI/CLUSTER BEANS

 

    Kothavarangai or the Cluster Beans is an annual legume. Young, fresh cluster beans have got a narrow, slender, long body together with tiny pods with a slightly bitter taste. It is a popular vegetable widely used in Indian Cuisine. The tender vegetable is used in cooking whereas the mature pods (seeds) are collected to be dried, then powdered to flour which is colloquially called Guar Gum. Guar Gum is commercially used as a thickening agent in industrial food preparations like ice creams, bakery products, as a stabilizer in cheese, cold meat processing etc.

    Cluster Beans are widely used in Indian cooking. It is called as Kothavarangai in Tamil, Kothavarakka in Malayalam, Goruchikkudu Kaya in Telugu, Gori Kayi in Kannada, Guar ki Phalli in Hindi, Govari in Marathi & Govar in Gujarati. Cluster Beans/Kothavarangai can be used in curries, stir-fries or sometimes dried and used as Vathal/Kondattams. This vegetable can also be cooked as Kootu along with Dhal and is one vegetable commonly used while preparing Paruppu Usuli. It is also one vegetable added while cooking Avial. It is also used while making Sambar.    

   Kothavarangai or the Cluster Beans contains a wide variety of Nutrients, Vitamins & Minerals with high levels of dietary Fiber & Protein. It is rich in Minerals like Calcium & Phosphorus. This vegetable is loaded with health benefits and also aids in weight loss as it is low in calories.

• Aids in Weight Loss 
• Improves & Strengthens the bones & hair.
• Good for a healthy Heart
• Helps to reduce Blood Cholesterol
• Improves Digestion
• Relieves Constipation
• Strengthens the Immune System
• Relieves Osteoarthritis
• Helps to reduce the risk of Diabetics   

  

    Cluster Beans/Kothavarangai Poriyal is a simple Tamilnadu Style stir fry prepared with finely chopped Cluster Beans usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Poriyal is one common side dish in a daily lunch menu and also one of the side dishes served in a Virundhu/Sadhya. It can also be cooked in a Kerala Style by using Coconut Oil. Though there is not much of a difference when it comes to Poriyal/Thoran, the Oil used and the usage of Seasonings makes a stir fry unique to the region.

    

 

 

Cuisine - South Indian

 Course - Side Dish

 Spice Level - Low - Moderate

 Difficulty - Easy

 Serves - 4

 Author - SM

 

 Preparation Time - 5 -10 Minutes

 Cooking Time - 5 - 7 Minutes

 

 

HOW TO MAKE KOTHAVARANGAI/CLUSTER BEANS PORIYAL

 

KOTHAVARANGAI/CLUSTER BEANS PORIYAL

INGREDIENTS:

 

Cluster Beans/Kothavarangai - 2 Cups

Shallots - 4-5 Nos.

Garlic - 1-2 Cloves

Green Chillies - 2 Nos.

Coconut - 2-3 Tbspn

Salt - To Taste

Sugar - a Pinch

 

For Tempering:

 

Mustard Seeds - 1 Tspn

Bengal Gram/Urad Dhal - 1 Tspn(Optional)

Curry Leaves - 1 Sprig

Vegetable Oil - 1 Tbspn.

 

METHOD:

 

• Clean, wash & cut the ends of the Cluster Beans/Kothavarangai.
• Chop the Cluster Beans/Kothavarangai finely and keep it aside.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add chopped Cluster Beans/Kothavarangai along with a dash of salt & a pinch of Sugar.
• Cover and cook briefly.
• Add in the grated coconut and mix well.
• Cook for a while on a low flame.
• Cluster Beans/Kothavarangai Poriyal can be served along with Rice & Curry or as one of the side dishes in a Virundhu/Sadhya.

 

KOTHAVARANGAI/CLUSTER BEANS PORIYAL

NOTES:

 

• Can add a pinch of Turmeric if preferred.
• Some do not add Onions & Garlic while cooking for a Virundhu/Sadhya.
• Adding Garlic is optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil. 
• Adding grated coconut is optional.

 

BEETROOT PORIYAL

     Beetroots - beautifully coloured vegetable with a down to earth smell. Lovely Ruby Bulbs dangling from Emerald leaves - A miracle of nature, perfection personified.  In the sense of shape, smell, colour and nutrition.  What I love most of this vegetable is its magical colour which can turn anything you add into a deep pink, overpowering its true nature.  Then comes the wonderful earthy smell synonymous to this vegetable.
     Beetroot is a superfood to keep you in the Pink of Health. It is a good source of Iron, Folates and are rich in Anti-oxidants. It detoxify our system,  lowers Blood Pressure, purifies the blood, cleanses the liver and boosts stamina.
     Any Vegetable Poriyal is a common dish prepared at home.  It is quite similar to Thorans prepared in Kerala, but with a slight variation in seasoning.  Thorans aren't seasoned with Black Gram Dhal/Bengal Gram Dhal, but rest of the ingredients remain the same. Not a day goes without a Poriyal/Thoran.  It serves as a good combo with Rice and Sambar/Curry, Rasam, Curd etc., Adding Coconut to Poriyals is you choice.
     Beetroot is one default vegetable in my pantry and love to prepare variety of dishes out of it.  Usually I prepare my favourite Beetroot Curry, Beetroot Poriyal/Thoran and Beetroot Pachadi. We can even make Beetroot Sabzi which goes along with Chappathis and Puris.  Try your hand with Beetroot Paratha/Beetroot Puri for a beautiful coloured Indian Breads. I love the way Beetroots transforms the colour of a dish.

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 10 Minutes

INGREDIENTS : 

Beetroot - 2 Nos.
Shallots - 4-5 Nos.
Garlic - 2 Cloves
Green Chillies - 2 Nos.
Grated Coconut - 3 Tbspn
Turmeric - a Pinch
Salt - To Taste
Sugar - A Pinch(Optional)

For Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1 Tspn
Urad Dhal - 1/2 Tspn
Dry Red Chilly - 1 No.
Curry Leaves

METHOD : 

• Wash, clean and peel the Beetroots and finely chop them.
• Heat Oil in a pan, splutter Mustard Seeds, Urad Dhal, Dry Red Chillies and Curry Leaves. 
• Saute finely chopped Onions, Garlic Cloves and Green Chilies until onions turn translucent.
• Add Chopped Beetroots along with Turmeric, Salt, Sugar and give a quick stir. 
• Sprinkle some water and cook until they turn soft for about 4-5 minutes.
• Once the Beetroots are well cooked, sprinkle grated Coconut and mix well.
• Leave the Beetroot Poriyal on a low flame for about a minute.
• Serve Beetroot Poriyal along with Rice and any curry of your choice. Goes well with Chapathis too.

NOTES :

• You can finely chop the Beetroots or alternatively you can grate them for Beetroot Poriyal.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Adding Sugar and grated Coconuts are totally optional.

     "Summer proclaims its arrival with a Midas touch" - Bunches of Golden Shower Flowers drooping out from the trees - Kani Konna Poo.  Shredding the beauty and bounty announcing the arrival of New Year in South India. Tamil New Year otherwise called as Tamizh Puthandu/Tamizh Varusha Pirappu also has different names like Chithirai Kani, Chithirai Puthandu as it falls during the Tamil month of Chithirai(April).  The beginning of Chithirai(mid of April) month is considered as the beginning of New Year in different cultures in India.  The same festival is celebrated with different names like Vishu in Kerala, Ugadi in Karnataka, Andhra Pradesh and Telangana, Gudi Padwa in Maharashtra, Pana Sankranthi in Odisha etc.,
   

    Though I have loads of memories celebrating this festival as 'Vishu' at home, living in Tamilnadu has brought forth a lot of reminiscence of the same festival 'Tamizh Puthandu' in terms of food.  We wake up early in the morning(at the designated, auspicious time to see the Vishu Kani). My Dad wakes us up insisting not to open our eyes, walk us to the Vishu Kani blindfolded, wash our eyes with water and make us see the 'Vishu Kani' - special decoration for the day.  A statue of Lord Krishna would be adorned with flowers, a Mirror would be kept near the statue adorned with Jewellery, an Uruli layered with Kasavu Mundu filled with Vellarikka(Yellow Cucumber), Coconut, Jaggery, Banana and other Local Fruits(mainly Mangoes & Jackfruit) and Vegetables.  The place would be decked up with a whole bunch of Vishu Konna Poo(Cassia Fistula/Golden Shower flowers), other decorations comprises of Currencies and Coins laid over Betel Leaves, and a lighted Nela Vilakku (Traditional Oil Lamp).

TAMIL NEW YEAR LUNCH MENU - TAMIZH PUTHANDU VIRUNDHU

This Tamil New Year Lunch Menu/Vazhaiyilai Virundhu Menu consists of :

• Appalam
• Paruppu Vadai
• Lemon Pickle
• Sweet Mango Pachadi
• Carrot Thayir Pachadi
• Pasi Paruppu Kootu
• Beetroot Poriyal
• Par-boiled Rice
• Ghee 
• Uppu Paruppu
• Sambar
• Tomato Rasam
• Curd
• Javvarisi/Sago Payasam

You can choose from the following list of recipes to make your own menu for an elaborate Vazhaiyilai Virundhu.

APPALAM/PAPPADAM

   To start with - serve Appalam at the left hand corner of the Banana Leaf. Crispy & Crunchy deep fried Appalams tastes great with Rice.

APPALAM

BANANA

     Serve a Banana in the Banana Leaf.  Choice of a regional variety of Banana is usually served in a Banana Leaf Virundhu.

BANANA

SWEETS

     Some serve Sweets like Kesari, Sweet Pongal, Gulab Jamun, Ladoo, Badusha, Mysorepak, Sweet Boli in the Banana Leaf for a Virundhu.  Serve your choice of sweet/Sarkkarai Pongal in the left hand corner of the Banana Leaf.

Kesari

Gulab Jamun

Badusha

For more INDIAN SWEETS RECIPES, Click here...

MAIN COURSE : RICE

     The quintessential of a Vazhaiyilai Virundhu is  Rice. Rice cooked with Raw Rice/Par-boiled Rice is served in a Virundhu. Feel free to serve the available variety of rice in your region for your Vazhaiyilai Virundhu.

Par Boiled Rice

DEEP FRIED SNACKS

     Serve deep fried snacks like Vadais or Vegetable fritters/Varuvals of your choice can be served in a Vazhaiyilai Virundhu.

Uzhundhu Vadai

Paruppu Vadai

Vazhaipoo Vadai

Keerai Vadai

Tapioca Vadai

Ragi Vadai

Bread Vadai

Vazhaipoo Kola Urundai

Vazhakkai Fry

Bitter Gourd Fry

For more SNACKS & SAVOURIES, Click here...

CURRIES

     Next comes the Curries to be mixed and eaten along with the Rice. As a first serving for Rice, some serve Mashed Paruppu along with a drizzle of Ghee, followed by traditionally cooked Sambar prepared with local vegetables.  Some even serve Curries like Mor Kulambu/Vatha Kulambu/Puli Kulambu as another serving of Curry for Rice. then comes the Rasam, a simple tangy & spicy broth served mainly to aid digestion and finally, Curd/Yoghurt or Neer Moru is served to finish off the Rice.

MASHED PARUPPU WITH HOME-MADE GHEE

  A simple mashed Paruppu served with a drizzle of melted Ghee to start the first course of a meal.

Homemade Ghee

Uppu Paruppu

SAMBAR

      A quintessential Curry for a Vazhaiyilai Virundhu is Sambar prepared with Tuvar Dhal and locally available vegetables in regional style.  The addition of freshly roasted and ground Sambar Masala makes this Sambar a wonderful combination with Rice.

Sambar

MOR KUZHAMBU/VATHA KUZHAMBU/PULI KUZHAMBU

     Some serve Mor Kuzhambu, a curry prepared with Vegetables in a Curd/Yogurt & ground Coconut base, tempered with mild spices.  Even Vatha Kuzhambu/Puli Kuzhambu, a spicy & tangy curry prepared with various vegetables can also be served.

Mor Kuzhambu

Ennai Kathirikkai Kuzhambu

RASAM

       Next comes the humble Rasam.  A tangy and mildly spiced broth/soup specially prepared to aid digestion. A variety and combination of Rasam Recipes are prevalent in South India that we are spoilt by choices when it comes to choosing a Rasam.

Paruppu Rasam

Garlic Rasam

Milagu/Pepper Rasam

Kalyana Rasam

Orange Rasam

Tomato Rasam

Roasted Paruppu Rasam

For more RASAM RECIPES, Click here...

 

SIDE DISHES

PICKLES/CONDIMENTS

      Freshly prepared Pickles like Instant Mango Pickle, Lemon Pickle, Gooseberry Pickle, Avakkai Urugai, Mixed Vegetable Urugai can be served in Vazhaiyilai Virundhu to suit your taste, preference and availability.

Mango Pickle

Avakkai Urugai

Vadu Mangai Urugai

Green Apple Pickle

Lemon Pickle

Narathangai Urugai

Nellikkai Urugai

Poondu Urugai

For more PICKLE RECIPES, Click here...

THOGAYAL/THUVAYAL

    Thogayal/Thuvayal is a kind of thick & coarse Chutney which can be mixed along with Rice or eaten as an accompaniment.

Paruppu Thogayal

Kothamalli Thogayal

Beetroot Thogayal

Mint & Coriander Thogayal

PACHADI

      This is a simple condiment type of a side dish prepared with vegetables/fruits like Cucumber, Raw Mango, Carrot, Beetroot, Bitter Gourd, Pineapple. Sweet Mango Pachadi prepared with Raw Mango is a must have dish in a Tamil New Year Lunch Menu. Another variation of Pachadi prepared with Curd/Yogurt is also served in a Vazhaiyilai Virundhu.

Vellirikkai Pachadi

Sweet Mango Pachadi

Carrot Pachadi

PORIYAL/VARUVAL/VATHAKKAL/SUNDAL

      Lets, take a brief look at the long list of side dishes served in the Banana Leaf during a Vazhailyilai Virundhu.

Stir-fried vegetables called Poriyal which has a hint of Coconut in stir fried vegetables, Varuval - Vegetables deep fried along with Spices, Vathakkal - Vegetables shallow fried with Spices, Sundal - a mild stir fry prepared with Legumes/Lentils seasoned with mild spices is served as one of the side dishes in a Vazhaiyilai Virundhu.

Beetroot Poriyal

Carrot Poriyal

Cabbage Carrot Stir Fry

Potato Poriyal

Cabbage, Carrot & Beans Poriyal

VendakkaiVaruval

KathirikkaiVathakkal

Vendakkai Vathakkal

Cabbage Poriyal

Beans Poriyal

Kondaikadalai Sundal

Black Chickpeas Sundal

Pachai Payar Sundal

Pasi Paruppu Sundal

KOOTU 

Sorakkai Kootu

Pasi Paruppu Kootu

Kootu Kari

Cabbage Kootu

Murungai Keerai Kootu

AVIAL

Avial

CURD/BUTTERMILK

Curd/Yogurt

Neer Mor/Buttermilk

PAYASAM & PRADHAMAN

     Authentic Desserts called Payasam is served in a Banana Leaf. And this comes as the final course in a Vazhaiyilai Virundhu.  Payasam is a dessert or traditional sweet prepared with Cow Milk & Sugar/Coconut Milk & Jaggery. The base ingredients of the Payasam mostly sticks on to the authenticity or try a hand with your whims and fancies. Serve Payasam as a final course of the meal in the lower portion of the Banana Leaf(if you can devour it right out of the Banana Leaf) or simply serve it in a cup.

PRADHAMAN :

Parippu Pradhaman

Gothambhu Pradhaman

Ada Pradhaman

Chakka/Jack Fruit Pradhaman

Nendhrapazha Pradhaman

Mathanga/Pumpkin Pidi

PAYASAM :

Vermicelli/Semiya Payasam

Ambalapuzha Paal Payasam

Paalada Payasam/Pradhaman

Javvarisi Payasam/Sago Payasam

Jackfruit & Rice Payasam-Ponsa Gharai

Aval Payasam with Rock Sugar

KHEER/PONGAL :

Sarkkarai Pongal

Akkaravadisal

Kalkandu Pongal

Carrot Kheer

Firni

Badam Milk

I have tried to cover at least a few main stream dishes which can be served in a Vazhaiyilai Virundhu. A complete and elaborate meal to commemorate Tamizh Puthandu.

Click on to the Pictures for Recipes.


Along with the Brightness of the Sunshine
Sprinkling its golden showers,
Let this New Year bring all Prosperity & Happiness!
And Let us Celebrate the Season with Good Food.

"Iniya Tamizh Puthandu Nalvazhthukkal."