Arbi/Seppankezhangu Podimas (Taro Root/Colocasia with spicy powder)

Arbi/Seppankezhangu Podimas (Taro Root/Colocasia with spicy powder)


There are some vegetables that are called ‘naatu kai’ and that simply means it belongs to that particular place. Back home such vegetables include snake gourd, chayote squash ash gourd, arbi etc. Beans, potatoes, carrots etc. are considered ‘english’ vegetables. When I was in India, I had taken the native vegetables for granted but once I moved to Scotland, I was quite shocked to barely find any of the wonderful vegetables I was used to. So every visit to an Indian grocery shop (which was once in a quarter), I will try to get as many vegetables as possible. That week would be exciting because I will recreate many yummy dishes that my mom and grandmothers used to do prepare and enjoy them. On a recent visit to my brother’s place, I got to make this arbi podimas and again because I seldom get arbi around where I live, it was a treat and did not miss my opportunity to photograph the steps. Here is the recipe...

20-25 numbers of small arbi
Cooking oil
1 teaspoon tamarind puree diluted in 2-3 tablespoons of water
Turmeric powder
Salt to taste
Curry leaves
Couple of pinches of dessicated coconut/freshly grated coconut
1 teaspoon mustard seeds
Asafoetida

For powder:
3 tablespoons channa dal
2 tablespoon coriander seeds (dhania)
4 dry red chillies
Cooking oil

Wash arbi well as it could be covered with mud. Steam them until a knife would comfortably slide in

Allow to cool so it is easy to handle, then peel the skin

In the meantime heat little oil in a kadai and roast the channa dal until golden brown then coriander seeds until aromatic and dry red chillies until they begin to change colour. Keep aside to cool and powder

Once powder is ready and arbi is peeled, heat oil in a kadai and add mustard seeds. After it splutters add asafoetida and turmeric powder

Add the arbi, if some of them are big, cut it else I would put them straight in as they are likely to get mashed when we stir. I cooled the arbi well so they retain their shape and do not get mushy. Add the curry leaves as well

Mix carefully so all the arbi are coated with the oil, mustard seeds and turmeric. Then add the tamarind water and again stir carefully

Fry for 8-10 minutes and then add salt and the ground powder and mix well. Roast for 10 minutes adding little more oil if needed

Serve!

Green Beans Poriyal

Green vegetables, way to go! As good as they may be for the health, some of them are so tasteless and not very tempting. I remember making a bowl full of green beans so my husband could eat it when I was travelling and on my return, I had to just bin it as it was untouched. There comes the necessity to constantly improve and make the goodies more palatable and enjoyable.

This recipe is not just nutritious, it comes with another advantage. If you are familiar with south Indian dishes, you may recognise 'Paruppu Usili', in english, I would say lentil crumble with a vegetable, usually beans. It does take a bit of effort to make it although not very challenging. Some days I just do not have the time for it but would like something closer and this recipe comes handy. I picked this up from my mom who had made it and I almost thought it was paruppu usili. With lesser effort, you get to enjoy a nutritious vegetable in a delicious form, how great is that!

Here is how I do it...

1 packet of green beans, finely chopped (roughly 275gm)
2 teaspoons cooking oil
3 tablespoons gram flour (besan)
1 teaspoon chilli flakes or substitute with chilly powder
1 teaspoon mustard seeds
1/4 teaspoon turmeric powder
1 sprig curry leaves(optional)
Salt to taste
Asafoetida (optional)

In a skillet or kadai, heat one teaspoon oil and add mustard seeds. Once it crackles, add mustard powder, curry leaves and asafoetida.



Add the green beans and desired amount of salt and cook until beans is done.



To check if done, try cutting through a piece using the ladle. If the beans readily cuts, its done, if not, cook longer.



Add the chilli flakes. I chose flakes as they would make the dish closer to paruppu usili, you could use chilli powder instead.



Add the gram flour. If you prefer, you could increase the quantity of the flour. Add another teaspoon oil and allow the gram flour to cook (until its raw smell goes off).



You will notice the vegetables and flour curling up and coming together. Serve.

Potato & Green Beans Poriyal

 

Many moms may find it hard to make their children have green vegetables. Infact, I do not think it is just the kids, even some adults find it hard to take green vegetables. My mom used to tell us not to be fussy about food and just eat what we get. That said, she always made great effort and took care to give us yummy food. I remember she used to wonder how someone could dislike a vegetable and not eat it. As I understand, it was not an option when she grew up. My grandparents were in a joint family and also used to have visitors almost always. As it was no restaurant to suit everyone’s taste, my grandmother would cook what comes to her mind (which by the way is awesome) but the kids had no options and just had to eat what was cooked. But for me and my brother, it was just the two of us and our preference was always given importance. I guess this is why many adults, especially in my generation are more fussy about their food. While I respect preference I think health is more important. For this reason, I try to give a bit of both and this dish is very handy for that. Here is how I do it

Half a packet fresh green beans (the more tender they are, the better) cut into inch long pieces

1 cup of potatoes julianed

1 teaspoon mustard seeds

2 dry red chillies (optional)

1 sprig curry leaves (optional)

Salt as required

½ teaspoon chilly powder

¼ teaspoon turmeric powder

Asafoetida (optional)

Cooking oil

In a thick bottomed pan or deep dish, add about a tablespoon oil and once it is hot add the mustard seeds.

Once the seeds crackle, add dry red chillies and just break them into two before doing so. Now add curry leaves, turmeric powder, asafoetida, beans and potatoes

Cook on low or medium flame until both vegetables are done. You can confirm this by forcing the ladle into them and if they split effortlessly, then its done.

Add desired amount of salt, mix and add chilly powder, mix and cook for couple of more minutes.Serve.

You can use urd dal and even channa dal in addition to mustard seeds for the tempering. I liked to chop the veggies long for this as it made it look appealing and also quicker to chop and cook.

Mixed Vegetable Poriyal(karamudhu)

Mixed vegetable Poriyal (karamudhu)
As with most typical south Indian menus, vegetables are a must have along with the main dish like rice and sambar/rasam/aviyal etc. In the place where we live we do not get a whole lot of vegetables that we were used to in India. Now we do have an option of shopping online and fresh vegetables land at my doorstep the next day but at a price. These constraints have always pushed me towards finding ways to cook available vegetables to suit the South Indian style. While this dish does not exactly comprise of vegetables that is not available in India, but it is just a matter of putting a few veggies together so it is enticing. I also like making mixed vegetables as it keeps the job of cutting easier. The key benefit of this dish is that it is colourful and that means it has a variety of nutrients. Peas are suppose to be the richest in vitamin B1 which is essential for energy production, nerve function and carbohydrate metabolism. Carrots are rich in vitamin A and also help prevent several cancers. Potato is a starchy vegetable that forms a part of a balanced diet. Potatoes supposedly contain fibres half soluble and half insoluble making the digestion slower and keeping you full for longer. Here is how to make this mixed veggie for two persons
1/3 cup peas (fresh or frozen)
2 medium sized carrots finely chopped
2 medium sized potatoes finely chopped
1 sprig curry leaves
2 dry red chillies broken
½ teaspoon cumin seeds (jeera)
½ teaspoon mustard seeds
¼ teaspoon turmeric powder
½ teaspoon chilly powder or sambar powder
Asafoetida
Cooking oil
Salt as required
In a kadai/pan put about 1 tablespoon cooking oil and add the mustard seeds and cumin. Once the mustard seeds splutter and cumin seeds turn dark brown, add turmeric powder and asafoetida. Add the curry leaves and dry red chillies and in about a minute on low flame add the vegetables. Allow the vegetables to cook and stir occasionally. Do not add salt until the vegetables are cooked as it will make them turn mushy. To check if vegetables are done, take a ladle and press on a big piece and if it cuts through readily, it is done. Add salt and chilly powder/sambar powder. If you are not a fan of hot food, then you may skip the powder and just rely on the dry red chillies added. Enjoy with sambar or rasam or even curd rice. Must be good with chappathis if you are not a gravy person.
The potatoes will tempt kids to have it and that makes it easier to give them peas and carrot.