Green Pulao| how to make green pulao

green pulao green pulao recipe Green Pulao| how to make green pulao greenpulav

Rice variety are tasty and filling. They are ideal to use as a single dish or pair it with other variety of dishes. Pulao is one of the dishes that I make quite often, it’s loved by all and its easy for me to prepare. Green pulao, I have been making this since sometime, it make a good one pot meal.

Green pulao has the combination of mint and coriander along with other spices. I usually serve with onion raita (onion in yoghurt), but it can be paired with cucumber and onion raita too. A gravy based dish will also be ideal for a good meal.

green pulao green pulao recipe Green Pulao| how to make green pulao greenpulav 200x300

green pulao

Lets get cooking Green Pulao

Ingredients:

  • 1 cup basmati rice
  • 15 french beans
  • 1 capsicum
  • 1 cup green peas

To be ground to a paste:

  • 2 green chilly
  • 1/2 bunch coriander
  • 15 mint leaves
  • 3 cloves garlic
  • 1 inch ginger
  • 1 onion

Other ingredients:

  • 2 tablespoon oil and ghee
  • 1/2 inch cinnamon
  • 2 cardamom
  • 3 cloves
  • 1 bay leaf
  • 1/4 teaspoon shahjeera
  • salt to taste

Method:

  1. Wash the vegetables and cut them.
  2. Wash the rice and keep it aside for ten minutes.
  3. Grind all the ingredients under the section “To be ground to a paste”
  4. Heat oil and ghee mixture in a par, add spices, let splutter, then add the ground paste, saute for sometime.
  5. Put beans to it. Then add peas and later add capsicum. Saute for two minutes.
  6. Put the soaked rice to it. Saute it lightly for two minutes.
  7. Now, add water and salt. Give a stir, close the lid and cook it for one whistle.
  8. Allow the pressure to release by itself.
  9. Gently mix the pulao with a ladle.
  10. Serve hot with onion raita.
green pulao green pulao recipe Green Pulao| how to make green pulao greenpulav 200x300

green pulao

Print

Green Pulao

Green pulao is a tasty one pot meal that can be enjoyed for the weekend. 

Course brunch, dinner ideas, lunch ideas, Main Course, pulav variety, rice variety
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 person

Ingredients

  • 1 cup rice
  • 15 french bean
  • 1 capsicum
  • 1 bowl green peas

To be ground to a paste

  • 1/2 bunch coriander
  • 15 mint leaves
  • 2 green chilly
  • 1 inch ginger
  • 3 cloves garlic

Other ingredients

  • 2 tablespoon oil and ghee
  • 1/4 teaspoon shajeera
  • 2 cardamom
  • 3 cloves
  • 1 bay leaf
  • water for cooking
  • salt to taste

Instructions

  1. Wash the rice and keep it aside. 

  2. Cut the vegetables and keep them ready.

  3. Grind the ingredients under the section,"To be ground to a paste"

  4. Take oil and ghee mixture in a pressure pan, add caraway seeds, as it sizzles, put cinnamon stick, cardamom and cloves to it. Give a stir and after thirty seconds, put the ground paste. Saute for sometime.

  5. Now, add beans to it. After two minutes, put peas and then capsicum to it. Saute for sometime, add the washed rice to it. Saute slowly for sometime.

  6. Add water and salt to it. Give a stir, close the lid and let cook for one whistle.

  7. Allow the pressure to release by itself. Gently mix with a ladle. Serve hot with onion raita.

Recipe Notes

  • Quantity of water depends on the rice. I usually add two cups of water for one cup of rice.
  • I do not soak the rice in water. I wash the rice, drain the water and keep it aside, this gives me good results. 
  • You may soak the rice if you wish.
  • I prefer to use oil and ghee mixture. You may use only ghee or oil.

Other pulao recipes from the blog:

 

 

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Blogger Recognition Award 2017 and nominees

Blogger Recognition Award and nominees  Blogger Recognition Award 2017 and nominees IMG 20180112 154315

I am excited to announce that I have been nominated for the Blogger Recognition Award by Possess The World. This blog has been the best to happen to show my creativity. It is really a good feeling to be nominated. Thankyou for nominating me, Possess The World  

Blogger Recognition Award and nominees  Blogger Recognition Award 2017 and nominees IMG 20180112 154315 300x182

Blogger recognition Award and nominees

What is the Bloggers Recognition Award?

The Bloggers Recognition Award is nominated by our peers and recognises those bloggers who are interested in blogging and investing their time and energy into it. It is a award to feel something good and worthy about.

What does the award mean?

It means that our peers consider Evergreendishes as a good blog and some people are really reading our work.

So what happens now?

The nominated blogger

  1. Thank the blogger who nominated them and provide a link to their blog.
  2. Write a post to show the award.
  3. Give a brief story of how the blog started.
  4. Give two pieces of advice to new bloggers.
  5. Nominate 15 other bloggers for the Blogger Recognition Award
  6. Comment on each blog and let them know that you have nominated them.

My blogging journey began three years back. I was writing on various platforms, I then decided to have my own blog and one niche. Since I loved cooking, I started writing about it. The journey has been a good experience. Meeting new friends, learning food photography, enriching blogging skills and much more.

Along with blogging have managed to write a couple of e-books. South Indian Breakfast, 30 Tasty Dal Recipes and Breadbasket, all these are available on Amazon. Recently I have got a mobile app also for my website, something I am so happy about. Do check it.

My advice to new bloggers:

Blogging is not really a over night success. You do need to spend a lot of time with it. Be passionate and have patience.

Write well, do not simply write for the sake of writing. Quality of the blog post is most important. It is always good to write on the topic that you know.

And here are the nominees for the Blogger Recognition Award. Passing on the baton further, Congratulations folks ! (sorry, Possesstheworld I took some time to come up with this)

Congratulations !! Dear bloggers, keep blogging !

Mayuri Patel for Vegetarian Cooking, her blog is  mayurisjikoni.blogspot.in 

Archana Gunjikar Potdar for  Innovative Cooking  themadscientistkitchen.com

Sushma Pinjala for Cooking   sushmapinjala.blogspot.in

Veena Krishna Kumar for Vegetarian Cooking, her blog is at  veenasvegenation.com

Seema Doraiswamy Sriam for Cooking and travelogues, her blog is mildyindian.com

Poonam Bachhav for Cooking, check her recipes at  poonambachhav.blogspot.in

Raji RG for Inspirational Blogger. Her blog is    www.rainbowleaflets .com

Wynee Catherine for literature. She writes on her blog  www.literature and movies

Jaya Sarathe, a published and famous writer. Her writings are on     https://www.jayasarthe.com

Pratishtha Malhotra writes about cinema and more on her blog  pocketdiarysite.wordpress.com

Sunidhi Agarwal writes and enriches people to live life to the fullest at  thepinkcrayons.com

Marnie Bonafe Torro, has a new internet built for book nerds at  http://www.bookblvd.net

Nashra Usmani, a teenage blogger, her blog is  thenashratray.wordpress.com

Ava James life style blogger and author. Her blog is www.inspiredbyhiswords.co.uk

Til Chikki / Sesame Chikki for Makar Sankranti

sesame chikki  Til Chikki / Sesame Chikki for Makar Sankranti sesamechikki2

Makar Sankranti is round the corner. It is one of the important festivals celebrated in our country. It follows the Solar cycle and is dedicated to the Sun God. All edibles related to sesame or til are prominent during this season. Til chikki, til laddoo, til pancakes and sankranti ellu are the major sweets along with pongal prepared in all households.

It is amazing  how the beliefs told in our shastras are similar to the scientific evidences. Sesame keeps the body warm and also gives energy, thus it is consumed during this festival. This is practised since so many years, isn’t it?

Makar Sankranti falls on January 14, the festival is celebrated for three days. It is a harvest festival. Colourful rangolis are put in front of the house and ladies give bhogi( a kind of charity) of all new produce as sugarcane and vegetables. Here in South India, they prepare Bajra roti with a wide spread of delicacies along with pongal. The food is simply delicious. On the final day, it is Makar sankranti, Ellu and sweet pongal are the usual preparations.

sesame chikki  Til Chikki / Sesame Chikki for Makar Sankranti sesamechikki 200x300

sesame chikki

Let’s get making Til Chikki / Sesame Chikki

Ingredients:

  • 3/4 cup sesame
  • 1/2 cup jaggery (grated)
  • 1 1/2 teaspoon ghee
  • a pinch of cardamom (optional)

Method:

  1. Take a pan and dry roast the sesame on a slow flame for five minutes. It should turn light brown in colour and give a nice aroma. Put it aside.
  2. Grease the back of a plate and keep it aside. You can also do on the platform.
  3. In the same pan, add ghee. When it melts, add jaggery, mix it and keep stirring it on medium heat for three minutes.
  4. Add the roasted sesame to it, mix it well and pour it over the greased plate.
  5. Spread it evenly to 200mm wide.
  6. Cut it into small squares and allow to cool.
  7. Later, remove it and store in a jar.
sesame chikki  Til Chikki / Sesame Chikki for Makar Sankranti sesamechikki2 200x300

sesame chikki

My other recipes related to Makar sankranti

sesame chikki  Til Chikki / Sesame Chikki for Makar Sankranti sesamechikki
Print

Til Chikki/ Sesame Chikki

Til Chikki or sesame chikki is crunchy and healthy snack to binge on. It is usually prepared during Makar sankranti. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 20 pieces
Author jayashree

Ingredients

  • 3/4 cup sesame
  • 1/2 cup jaggery
  • 1 1/2 teaspoon ghee
  • cardamom powder a pinch

Instructions

  1. Dry roast the sesame seeds on a low flame for five minutes. It should be light brown in colour and give a good aroma. Put it to cool.

  2. Grease the back of a plate and keep it ready. 

  3. In the same pan, add ghee. When the ghee melts, add jaggery, mix it and allow it to melt. Keep stirring for three minutes.

  4. Put the roasted sesame seeds to it, mix it well and pour it over the the greased plate. Spread it with the the back of the ladle.

  5. Cut into small squares and allow to cool.

  6. Later, store it in an air tight container.

Recipe Notes

  • Jaggery should be finely chopped.
  • Cardamon powder is optional.

Makar sankranti recipes and related posts from co-bloggers:

Wishing all my readers a very Happy Makar Sankranti!

I think you must have got my app by now. I hope you like it as much as I do ! The link is here

Do download the app on mobile
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Sukhi Arbi/ colocosia/ how to make dry arbi stir fry

sukhi arbi/ taro/arvi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi10

Arbi is a root vegetable that is usually available in winter. The other names that that one can resonate with are colocasia, arvi, taro root, shyavi gadde. Sukhi arbi/colocasia makes a tasty accompaniment with any meal.

It is a powerhouse of nutrients. It is rich in dietary fibre and nutrition. It has other minerals as zinc, potassium ands magnesium.The leaves too are used in making a different kind of fritter, patrode, that is very tasty.

Today, is the beginning of another new year. Stepping into 2018 with a lot of good thoughts and positivity. Wishing one and all a Happy New Year. May the year be filled with peace and happiness.

Here is a sukhi arbi/ colocasia recipe for you. It can be eaten as a snack also.

sukhi arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi8 200x300

sukhi arbi

Sukhi Arbi/ Colocasia

Ingredients:

  • 1/2 kilogram arbi/ colocasia / arvi/ taro root
  • 2 tablespoon oil
  • 1/2 teaspoon mustard
  • 1/4 teaspoon turmeric
  • a pinch of asafoetida
  • 2 teaspoon chilly powder
  • salt to taste

Method:

  1. Wash the arbi well by changing water.
  2. Steam it in a pressure cooker or in a pan. It should be moderately cooked.
  3. Peel the skin and cut into small circles.
  4. Heat oil in a thick bottom pan. Add mustard seeds, as it splutters, put asafoetida and turmeric powder, then add the cut pieces.
  5. Cook on a slow flame until it is done and crispy.
  6. Add salt and chilly powder, heat for a few more minutes, remove and serve.

Take a tip: The cooked arbi tends to give an itch to the hands on peeling the skin. Apply oil to the palms.

arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry shyavigaddi1 300x200

arbi

Arbi or colocosia is washed well in water.

 

sukhi arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi1 300x200

boiled  arbi

Arbi is boiled in water here.

 

sukhi arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi2 300x200

skin is peeled of arbi

Peel the skin of arbi.

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sukhi arbi

Cut into small pieces.

sukhi arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi4 300x176

seasoning

Make a seasoning.

sukhi arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi5 300x200

sukhi arbi in the making

Put the cut pieces into it.

sukhi arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi6 300x200

sukhi arbi

Cook on a slow flame until it done and should be crisp. Add salt and chilly powder to it.

sukhi arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi8 200x300

sukhi arbi

Sukhi arbi/ colocasia is ready to serve.

Take a tip:

  • Apply oil to the hands before peeling, it does give a itching sensation sometimes.
  • Add a little more oil if needed while cooking, this tends to use more oil.
  • Do not pressure cook with whistle. Mushy ones cannot be cooked here.
  • Arbi needs to be well roasted, it gives irritation to the throat if not cooked well.

sukhi arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi8
Print

Sukhi arbi/ colocasia/ taro

Sukhi arbi or dry colocasia stir fry makes a good accompaniment with any meal. Kids love to binge it as a snack

Course accompaniment, arbi recipe, dry sabzi, Side Dish
Cuisine Indian, South Indian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Author jayashree

Ingredients

  • 1/2 kilogram arbi
  • 2 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 2 teaspoon chilly powder
  • salt to taste

Instructions

  1. Wash the arbi by changing the water a couple of times.

  2. Boil it until it is tender.

  3. Peel the skin, cut into circular discs.

  4. Heat oil in a thick bottom pan. Make the seasoning, put the mustard seeds, as it splutters, put asafoetida and turmeric. Put the cut pieces into it. 

  5. Cook on a low flame. Keep stirring at constant intervals so that it does not get burnt.

  6. The arbi should be crisp on the outside and well cooked. 

  7. Put salt and chilly powder, mix and allow to cook for a few more minutes.

  8. Serve it as an accompaniment with rice or chapati.

sukhi arbi/ taro/arvi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi10 200x300

sukhi arbi/taro/arvi

Have you got the recipe app Quick and Easy South Indian Snacks? At the click of button, you can browse the recipes.

Do download the app on mobile https://play.google.com/store/apps/details?id=com.gembox.info.evergreendishes

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A few arbi recipes by co-bloggers

 

Corn Capsicum Pizza in steps (quick recipe)

corn capsicum pizza  Corn Capsicum Pizza in steps (quick recipe) pizza

aHolidays are here again. Time to indulge in sumptuous food, cakes, pies, tarts and all that our  heart wishes as Christmas is round the corner. Pizza and burger are the favourite of children, they can live on it the whole day, isn’t it? Let’s make pizzas at home and make them happy. Corn capsicum pizza is a tasty pizza that is finger lickingly good.

This is a time saver post, pizza base are outsourced.

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corn capsicum pizza

Corn Capsicum Pizza

Ingredients:

  • 4 pizza base

For the topping: (vegetable mix)

  • 1 onion finely chopped
  • 2 tomatoes finely cut
  • 1 capsicum slit into small pieces
  • 1/2 bowl sweet corn kernels
  • 2 teaspoon oil
  • 1/2 teaspoon pepper powder
  • salt to taste

For dressing:

  • tomato ketchup/ pizza ketchup
  • oregano
  • chilli flakes
  • pepper powder
  • cheese cubes/ mozrella/ pizza cheese

Method:

  1. To prepare the vegetable mix, take oil in a pan, add the onions and saute for sometime. Then add capsicum and let cook for sometime. Once, it is slightly cooked, add the chopped tomato and allow to cook for sometime. Put the corn kernels and salt. Finally, add pepper powder, mix and remove from flame.
  2. To assemble, heat a skillet, put the topping side beneath on it. Heat it for some time.
  3. Smear some ketchup over it.
  4. Take the prepared topping and spread some over it. You need three to four spoon of it.
  5. Finally, top with cheese and put it on the skillet.
  6. Put some ghee around it and cover it with a lid.
  7. Allow to cook for sometime. The cheese should melt and the crust should be firm.
  8. Remove and put a little of the toppings, chilli flakes, oregano and pepper powder over it. Serve it immediately.
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pizza base

The pizza base that I used, both I have kept opposite facing.

heat the pizza base  Corn Capsicum Pizza in steps (quick recipe) pizza2 300x200

making of pizza at home

Heat the skillet and put the base for topping to warm.

pizza topping  Corn Capsicum Pizza in steps (quick recipe) pizza3 300x200

pizza topping

The topping made with all veggies.

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pizza in the making

The pizza base is ready to be dressed.

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spread with ketchup

It is smeared with tomato ketchup.

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pizza topping

And then the prepared topping.

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topped with cheese

Finally the grated cheese.

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pizza in the making

Put it on the skillet, smear a little butter or ghee and cover it.

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pizza ready

Put the dressing (oregano, chilliflakes, pepper powder) over it and it is ready.

Corn Capsicum Pizza  Corn Capsicum Pizza in steps (quick recipe) pizza12 200x300

Corn Capsicum Pizza

corn capsicum pizza  Corn Capsicum Pizza in steps (quick recipe) pizza
Print

Corn capsicum pizza

Corn capsicum pizza is an easy to make  dish for the holiday season. It is the favourite of children, they just love it.

Course evening snacks, party, Snack
Cuisine international
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author jayashree

Ingredients

  • 4 pizza base

For the topping (vegetable mix)

  • 1 onion finely chopped
  • 2 tomato cut into small pieces
  • 1 capsicum cut into bits
  • 2 teaspoon oil
  • 1/2 teaspoon pepper powder

Other ingredients for seasoning

  • oregano
  • chilli flakes
  • pepper powder
  • mozrella cheese, pizza cheese grated
  • tomato ketchup

Instructions

  1. To prepare the vegetable mix, take oil in a pan, add the onions and saute for sometime. Then add capsicum and let cook for sometime. Once, it is slightly cooked, add the chopped tomato and allow to cook for sometime. Put the corn kernels and salt. Finally, add pepper powder, mix and remove from flame.

To assemble:

  1. Heat a skillet, take a pizza base, put the topping side beneath and warm it for sometime.

  2. Spread tomato ketchup.

  3. Then spread the prepared topping neatly over it. 

  4. Put cheese over it and put it over the skillet. Put a little ghee around it. Cover with a lid and allow to cook for sometime.

  5. The cheese should melt and the crust should be firm. Put the topping over it and serve.

Cooking is all about the happy moments that you create with your loved ones. Kids will be happy to assemble the pizza toppings for you. Sometimes, life is better this way, isn’t it? If you have liked this post, do share it further. Appreciate all your likes and comments.

Thankyou for being a reader of evergreendishes. I am indeed happy to inform that my recipes are now available on Mobile App. You can easily access them at the touch of the button. Do download it on your android phone by clicking this link
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Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry

Tuvar lilva masala  Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry Tuvar masala

Winter brings its own blessings, fresh vegetables are available. There is no dearth for greens. Green pigeon peas are the fresh form of tuvar dal and is available in winter. Tuvar lilva masala curry is a tasty and easy to make accompaniment that can be paired with chapati or phulka.

The other names for Tuvar lilva are green pigeon peas and togare kalu

Tuvar lilva masala curry  Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry Tuvar masala 200x300

Tuvar lilva masala curry

The green pigeon peas can be shelled and stored in refrigerator for a few days.

You can have easy access to our recipes. We are now available on mobile app, you can download it here from the playstore

https://play.google.com/store/apps/details?id=com.gembox.info.evergreendishes

Let’s get cooking Tuvar Lilva Masala Curry

Ingredients:

  • 1 bowl green pigeon peas ( 1 bowl= 200 ml)
  • 2 teaspoon oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric powder
  • salt to taste

Grind to a paste:

  • 2 onion
  • 2 tomato
  • 1/2 inch ginger
  • 3 cloves garlic

Grind to a paste:

  • 1 bowl coriander leaves
  • 1 green chilly
  • 1tablespoon pumpkin seeds

Method:

  1. Boil green pigeon peas with a little salt. Alternatively, you can pressure cook.
  2. Soak pumpkin seeds for half an hour in some water.
  3. Blanch the tomatoes. Make a paste of onion, tomato, ginger and garlic.
  4. Make a paste of coriander, green chilly and pumpkin seeds.
  5. Take oil in a pan, add cumin, as it splutters put the onion and tomato puree. Saute it well for a few minutes.
  6. Add the green paste to it. Put salt. Let cook for two minutes.
  7. Now, add the cooked pigeon peas, mix and simmer for sometime.
  8. Tuvar lilva curry is ready to serve.
Tuvar lilva masala curry  Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry Tuvar Lilva Masala 200x300

Tuvar lilva masala curry

Take a tip:

  • Add more green chilly if you want it spicy.
Tuvar lilva masala  Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry Tuvar masala
Print

Tuvar lilva masala curry

Tuvar lilva masala curry is a tasty accompaniment that can be made during winters.

Course accompaniment, curry, gravy, Side Dish
Cuisine Indian, Vegan,
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author jayashree

Ingredients

  • 1 cup tuvar lilva 1 cup =200 ml used
  • 2 teaspoon oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric powder

Grind to a paste

  • 2 onion
  • 2 tomato
  • 1 inch ginger
  • 3 cloves garlic

Grind to a paste

  • 1 green chilly
  • 2 tablespoon coriander
  • 1 tablespoon pumpkin seeds

Instructions

  1. Boil  tuvar lilva with a little salt. Alternatively, you can pressure cook it.

  2. Soak the pumpkin seeds in water for half an hour.

  3. Blanch the tomatoes, peel the skin and grind all the ingredients together.

  4. Grind pumkin seeds along with coriander and green chilly to a paste. 

  5. Take oil in a pan. Add cumin, as it splutters, put the onion and tomato paste. Saute it for sometime. Put turmeric powder  and mix it well. 

  6. Add the green paste and salt to it. Let cook for sometime.

  7. Then, add the cooked green pigeon peas. Let simmer for five minutes. Green pigeon peas curry is ready to serve.

Recipe Notes

Add an extra green chilly if you want it spicy.

Tuvar lilva masala  Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry Tuvar masala 200x300

Tuvar lilva masala

Other tuvar liva recipes from my co-bloggers Fresh Toor Curry  Fresh Tuvar Curry

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Spring onion stir fry tasty accompaniment

spring onion stirfry  Spring onion stir fry tasty accompaniment spring onion stirfry

Two years back, it was after some thought I decided to make a spring onion stir fry. It’s a sort of compulsive buying for me, I simply end up buying some things. The firm, unblemished and bright green leaves are a lovely sight and make good dishes. Well, that’s one of the reasons I buy these beauties.  The spring onion stir fry was a hit and since then, it’s become a routine every now and then.

Spring onions are used along with other veggies in fried rice and other Indo-Chinese dishes. It enhances the taste of the dish.

Stir fry is made using spring onion and gram flour as the main ingredient. It tastes good with chapathi and jowar roti.

Thankyou for being a reader of evergreendishes. I am indeed happy to inform that my recipes are now available on Mobile App. You can easily access them at the touch of the button. Do download it on your android phone by clicking this link
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spring onion stirfry  Spring onion stir fry tasty accompaniment spring onion stirfry 200x300

spring onion stirfry

 

Ingredients:

  • 2 cluster spring onion
  • 1 tablespoon oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 2 teaspoon chilly powder
  • 1 tablespoon gram flour
  • salt to taste

Method:

  1. Take the spring onion, remove the onion bulbs and cut the greens into small pieces.
  2. Discard the skin of the bulb and cut into small pieces.
  3. Immerse in water and wash it well.
  4. Put it in a colander.
  5. Take oil in a pan, add the mustard seeds, as it crackles put asafoetida and turmeric powder. Put the washed vegetable into it.
  6. Add salt and let cook for sometime. Add chilly powder and mix well.
  7. Finally put the gram flour over it and mix it well.
  8. Allow to cook for a few minutes.
  9. Remove and serve.
spring onion stirfry  Spring onion stir fry tasty accompaniment spring onionstirfry 2 200x300

spring onion stirfry

spring onion stirfry  Spring onion stir fry tasty accompaniment spring onion stirfry
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Spring onion stirfry

Spring onion stirfry

Course accompaniment, Side Dish, stirfry, vegetable
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author jayashree

Ingredients

  • 2 clusters spring onion
  • 1 tablespoon oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon gramflour
  • salt to taste
  • 2 teaspoon chilly powder

Instructions

  1. Take the cluster of spring onion, remove the onion bulbs and cut the greens into small pieces.

  2. Remove the skin of the onions and cut it into small pieces. 

  3. Put the chopped veggie into water and wash it well. Then, put it in a colander.

  4. Take oil in a pan, add the mustard seeds, as it crackles, put turmeric powder and asafoetida to it. Put the chopped greens to it. Add salt and allow to cook.

  5. Add chilly powder and mix it well. 

  6. Now, add gram flour to it,  mix and allow to cook for sometime. 

  7. Spring onion stir fry is ready to serve.

A few recipes using spring onion from my co-bloggers Spring onion kadhi Peyaazkoli Aloo Bhaja

Gongura chutney/ Pundi chutney / Sorrel leaves cooking

gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking gongura chutney1

Gongura leaves are widely used in cooking, the tangy flavour does makes the dishes delicious. Gongura chutney or pundi chutney is commonly prepared in South India.It makes a good accompaniment with jowar roti.

Varied names of Sorrel

Different regions call it by different names.The English name is Sorrel or Kenaf. It is popular as  Gongura in Andhra Pradesh, Pundi palya in Karnataka, Pulich keerai in Tamil, Ambaadi In Marathi, Pitwa in Hindi, Kotrum in Jharkhand, Amaari in Chattisgarh, Kotrum in Jharkhand and Mestapat in Bengali.

Health Benefits of Sorrel leaves

The sorrel leaves are rich source of iron, vitaminB6, folic acid and anti-oxidants essential for human nutrition. The iron and vitamins present in it help in preventing conditions such as osteoporosis.

Different culinary uses of Sorrel leaves in India

Sorrel leaves are used along with lentils to give a flavoursome accompaniment with rice. The chutney is a popular dish churned out of it. It is one of the daily essentials in Andhra cuisine. A variety of pickle is also made using these leaves.

gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking gongura chutney 200x300

gongura chutney

Ingredients:

For the  gongura/ sorrel leaves chutney

  • 2 clusters of sorrel leaves
  • 6 green chilly
  • 1 teaspoon methi seeds
  • 2 teaspoon oil
  • a liitle asafoetida
  • salt to taste

For the seasoning:

  • 2 teaspoon oil
  • 1/4 teaspoon mustard
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder

Method:

  1. Separate the leaves from the stalk, wash and put them to dry on a cloth.
  2. Cut the leaves.
  3. Take oil in a pan, roast the methi seeds and the green chilli, put them aside.
  4. In the same oil, add asafoetida and the sorrel leaves along with salt.
  5. Let cook for sometime.
  6. Remove from flame.
  7. When it cools, grind it.
  8. Take a pan and make the seasoning. Add mustard seeds, as it crackles, put asafoetida and turmeric powder. Turn of the gas. Put the chutney in it and mix well.
  9. Gongura chutney is ready to serve.

Take a tip:

  • Garlic may be added along with green chilly while sautéing.
  • Raw onions are added to the chutney by some people.
  • Chutney stays good for a couple of days if kept in refrigerator.
  • Tastes good with jowar roti along with stuffed brinjal as an accompaniment.
  • It can be mixed with hot steamed rice along with ghee.
  • The leaves are slimy, thus do not chop and wash them.
gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking gongura chutney1 300x200

gongura chutney

gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking gongura chutney
Print

Gongura/ Pundi/ Sorrel leaves chutney

Gongura chutney is a popular accompaniment from South India. It makes a good accompaniment with jowar roti. 

Course accompaniment, chutney,, Side Dish
Cuisine Indian, karnataka, southindian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 bowl
Author jayashree

Ingredients

  • 2 cluster sorrel leaves
  • 6 green chilly
  • 1 teaspoon methi
  • 2 teaspoon oil
  • salt to taste

For the seasoning

  • 2 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida

Instructions

  1. Remove the stalk of the sorrel leaves, wash and put it to dry on a cloth. Cut the leaves. 

  2. Take oil in a pan, add fenugreek seeds and green chilly. Roast them, put them aside.

  3. In the same pan, add asafoetida and the sorrel leaves along with salt. 

  4. Let cook until tender. Remove and keep it aside.

  5. When cool, grind the fenugreek and green chilly together. Then add the sorrel leaves to it and blend altogether. 

  6. Make seasoning in another pan. Add mustard seeds to the oil, as it splutters, put asafoetida and turmeric powder. Put chutney to it and mix it well. Gongura chutney is ready to serve.

Recipe Notes

  • You may add garlic along with green chillies while roasting. 
  • Finely cut onion pieces can be put in the seasoning and sauted for sometime. 
  • This chutney tastes good with jowar roti.
  • It can also be served with hot steamed rice along with a dollop of ghee. 
  • This chutney can be stored in refrigerator. Put seasoning and use it.
Gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking Gongura chutney 3 225x300

Gongura chutney

Other chutney recipes on the blog

And here are a few from my co-bloggers Raw mango with garlic Tomato Onion Chutney Lal mirch ki chutney Coconut and flax seed chutney Gur imli ki chutney Mango Kottu 

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