Vazhaithndu peas poriyal | Healthy protein and fiber-rich Vazhaithandu peas poriyal recipe | Banana stem peas curry with step-by-step pictures and short video.

Vazhaithandu | banana stem is a fiber-rich, nutritious vegetable widely used in South Indian cuisine. It is good for gut health, helps with constipation, and is good for kidney stones. I have posted a few recipes using Vazhaithandu on Jeyashri’s kitchen. Amma used to make Vazhaithandu poriyal by adding soaked yellow moong dal. It adds volume to the poriyal, enhances the taste, and contributes protein as well.

A simple, healthy, and tasty stir-fry made with banana stem and green peas. It pairs well with any South Indian meal, such as sambar, rasam, vatha kuzhambu, and mor kuzhambu. We mak make Soup, buttermilk, mor kootu, chaat using banana stem | Vazhaithandu

• Vazhaithandu soup recipe |banana stem soup
• Vazhaithandu mor | neer mor with banana stem
• Banana stem chaat recipe
• Cabbage carrot and peas Poriyal
• Cauliflower Poriyal recipe | cauliflower recipes

Print

Vazhaithandu peas poriyal recipe

Fiber-rich and protein rich South Indian banana stem peas stir fry

Course Accompaniments

Cuisine South Indian

Keyword Dry curry, no onion garlic recipes

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 2

Author Jeyashri suresh

Ingredients

• ½ cup vazhaithandu chopped in small cubes
• ½ cup green peas I used frozen peas
• 2 tsp coconut oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 2 tsp chana dal
• 1 green chili
• 1 red chili
• Few curry leaves
• Salt as needed
• 2-3 tbsp water
• 3 tbsp coconut

Instructions

• Add 2 tsp coconut oil in a pan
• Once it is hot, add mustard seeds, slit green chili and red chili.
• Now add urad dal and chana dal.
• Saute till golden
• Add few curry leaves
• Add ½ cup chopped vazhaithandu to this and add ½ cup frozen green peas. If using fresh green peas pressure cook this for 2 whistles and then add.
• Add salt
• Add 2-3 tbsp of water and cook in medium flame till soft.
• Add 3 tbsp coconut
• Mix well.
• Switch off the flame
• Vazhaithandu peas poriyal ready

Video

Notes

1. Instead of peas you can add cooked chana or edamame or mochai.

2. Vazhaithandu peas poriyal pairs well with sambar, rasam and vatha kuzhambu

• Add 2 tsp of coconut oil to a pan
• Once it is hot, add mustard seeds, slit green chili, and red chili.
• Now add urad dal and chana dal.
• Sauté till golden
• Add a few curry leaves.

• Add ½ cup chopped vazhaithandu to this and add ½ cup frozen green peas. If using fresh green peas, pressure-cook them for 2 whistles, then add.
• Add salt
• Add 2-3 tbsp of water and cook over medium heat until soft.

• Add 3 tbsp of coconut.

• Mix well.
• Switch off the flame
• Vazhaithandu peas poriyal is ready.

• Notes:
• Instead of peas, you can add cooked chana, edamame, or mochai.
• Vazhaithandu peas poriyal pairs well with sambar, rasam, and vatha kuzhambu.

The post Vazhaithandu peas poriyal appeared first on Jeyashri's Kitchen.

Cabbage Sambharo recipe: Gujarati-style cabbage stir-fry, warm cabbage salad, no onion, no garlic recipe, easy-to-make cabbage stir-fry with a short video.

We South Indians often make cabbage poriyal by adding coconut. I have posted the South Indian and North Indian versions of cabbage stir-fry. This one I recently learnt from a friend, but added my own twist to it. I made the stir-fry protein-rich by adding cooked green moong dal. The traditional Gujarati version of Cabbage Sambharo won’t have the moong dal.

You can pair this Cabbage Sambharo with rice or roti. A simple and easy dish loaded with fiber and protein, perfect for a balanced meal. You can add thinly shredded carrot or capsicum to this stir-fry. You can add turmeric powder to this stir-fry, but that is optional.
I always prefer cabbage stir fry without turmeric powder.

• Cabbage curry recipe
• Cabbage rice recipe
• Cabbage Masala vadai | no onion no garlic recipes
• Paneer and cabbage sandwich | paneer recipes
• Cream of cabbage soup

Print

Cabbage Sambharo recipe

Gujarati style cabbage stir fry | Warm cabbage salad

Course Side Dish

Cuisine Indian

Keyword Dry curry, no onion garlic recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Soaking hours 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 2 cups cabbage shredded
• ¼ cup green moong dal whole not cooked
• 3 tsp oil
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 2-3 green chilis sliced
• 2 tsp lemon juice
• Few curry leaves
• Few coriander leaves
• Salt as needed

Instructions

• Soak and cook ¼ cup of green moong dal for 3-4 hours. Pressure cook for 2 whistles. This yields ¾ cup of cooked moong dal.
• In a pan add 3 tsp oil
• Add 1 tsp mustard seeds, 1 tsp cumin seeds and few curry leaves
• Let mustard seeds splutter
• Add 2 cups shredded cabbage and add salt.
• Mix well
• Add 2-3 sliced green chillies, you can add the chilis while doing tempering.
• Add few curry leaves
• Add the cooked moong dal
• Mix well
• Cook for 2 minutes
• Squeeze ½ lemon
• Switch off
• Garnish with coriander leaves
• Cabbage Sambharo ready

Video

Notes

1. You can add ¼ cup of shredded carrot | capsicum along with cabbage.

2. No onion, no garlic. Cabbage Sambharo pairs well with rice and roti

The post Cabbage Sambharo recipe appeared first on Jeyashri's Kitchen.

Double beans spinach stir fry, Palak double beans dry subzi, and Healthy and delicious fresh double beans palak stir fry recipe with full video and step-by-step pictures.

I have seen fresh double beans in the market for the first time. Recently when I visited Chennai, I saw these fresh double beans. I have made sundal using dried double beans. I have tried Double beans kurma using dried ones. But for the first time excited to try these fresh ones. I got a bunch of these and made this palak double beans stir fry. I have tried this same recipe with chickpeas many years back. That recipe was published in a popular local magazine.

As we are getting fresh double beans in season, make the best use of winter produce. You can also replace fresh mochai, butter beans, edamame, green peas, or lima beans for this recipe. If you don’t get fresh beans, you can use chickpeas, dried double beans, dried mochai, dried peas, or rajma. Just soak this over night and pressure cook for 4-5 whistles and proceed with the recipe.

Also check out, Palak rajma, Palak paneer paratha, chana kurma, Mullangi curry

Print

Double beans spinach stir fry

Healthy and protein rich double beans

Course Accompaniments

Cuisine Indian

Keyword Dry curry, side dish for roti

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1.5 cup Double beans
• 3 tsp oil
• 1 onion finely chopped
• ½ tsp cumin seeds
• ½ tomato finely chopped
• 1 tsp ginger garlic paste
• 1.5 cups chopped spinach
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• Salt as needed
• Water to cook

Instructions

• I used 1.5 cups fresh double beans
• Pressure cook the double beans for 2-3 whistles by adding ¼ cup water and little salt.
• Drain the water and keep it aside.
• In a pan add 3 tsp oil and add the cumin seeds.
• Once it crackles add the finely chopped onion and add little salt.
• Saute till translucent.
• Now add the ginger garlic paste and cook for a minute.
• Add the chopped tomato to this and cook for a minute.
• Now add the red chili powder, coriander powder, turmeric powder and little salt to this.
• Mix well and add 2 tbsp water. Cook for a minute.
• Now add the 1.5 cup finely chopped spinach
• Cook for 2 minutes. The spinach will shrink and gets cooked easily.
• Now add the cooked double beans
• Mix well
• Cook for a minute, check for salt.
• Switch off the flame
• Double beans stir fry ready

Video

Notes

1. You can use dried double beans also. Soak overnight and cook for 4-5 whistles and proceed. 

2. Instead of double beans you can use fresh mochai, butter beans, or peas too.

3. You can use Chickpeas or rajma too.

4. Double beans spinach stir fry pairs well with roti and rice too.

• I used 1.5 cups fresh double beans.

• Pressure cook the double beans for 2-3 whistles by adding ¼ cup water and a little salt.
• Drain the water and keep it aside.

• In a pan add 3 tsp oil and add the cumin seeds.
• Once it crackles add the finely chopped onion and add little salt.
• Saute till translucent.

• Now add the ginger garlic paste and cook for a minute.

• Add the chopped tomato to this and cook for a minute.

• Now add the red chili powder, coriander powder, turmeric powder and a little salt to this.
• Mix well and add 2 tbsp water. Cook for a minute.

• Now add the 1.5 cup finely chopped spinach
• Cook for 2 minutes. The spinach will shrink and get cooked easily.

• Now add the cooked double beans

• Mix well.
• Cook for a minute, check for salt.
• Switch off the flame.

Notes:

• You can use dried double beans also. Soak overnight and cook for 4-5 whistles and proceed
• Instead of double beans you can use fresh mochai, butter beans, or peas.
• You can use Chickpeas or rajma too.
• Double beans spinach stir fry pairs well with roti and rice too.

The post Double beans spinach stir fry appeared first on Jeyashri's Kitchen.