Tricolor Poriyal (Independence Day Special)

Wish You All Happy Independence Day :)

This tricolor poriyal is a very usual poriyal in my home and my mom used to make this very often. It is very colorful and even tastes great. Also I used to make this poriyal often.

Ingredients:

Carrot - 2 (finely chopped)
Green Peas - 1/2 cup
Cabbage - 1/2 cup (finely chopped)
Onion - 1/2 (finely chopped)
Dhania/Corriander powder - 1 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coconut - 2 tbsp (grated)
Mustard - 1/2 tsp
Urad dal - 1 tsp
Cilantro/Corriander leaves - few sprigs (for garnishing)
Salt - to taste
Oil - 1 tbsp

Method:

1) Heat a pan, add oil and add mustard. Once it splutters, add urad dal. Then add finely chopped onion.

2) Saute it until translucent and add the veggies.

3) Saute for a minute and add the dry powders along with salt.

4) Mix it well and add water and let it cook.

5) Once it gets cooked well, add grated coconut and cilantro.

Colorful tricolor poriyal is all set to taste.

Gongura Chutney

This is the first time, I am trying a recipe with gongura leaves. Never seen gongura leaves even before. Usually I used to get store made gongura pickles. While I was to shopping last week, I found a big bunch of gongura leaves. Even if I had no idea of making any recipes of it, I grabbed a bunch, as I had a friend from Hydrebad here. This recipe is from Suma, who shared this with me and great thanks Suma, for sharing this recipe. It came out very well and love the homemade, tangy and spicy chutney.

Ingredients:

Gongura leaves - 1 bunch
Red chilli - 8 to 10
Peanut - 3 tbsp (roasted)
Cumin seeds - 1 tsp
Salt - to taste
Oil - 1 tbsp

Method:

1) Pick the leaves and wash it. Then heat a pan, and roast it for about 4 to 5 mins. Keep it aside and let it cool.

2) Now heat a pan, add oil. Also add cumin seeds and red chillies.

3) Saute it very well and add the peanuts.

4) Roast it for 2 mins and add the gongura leaves.

5) Roast it for about 3 to 5 mins.

6) Let it cool and grind to a smooth paste, by adding salt to it.

Tangy and spicy gongura chutney is ready to taste.