Taro Fry (Seppankizhangu varuval)

This is my hubby favourite one.

Ingredients:

5,6 Taro (small sized)
1 tsp Sambhar powder
1/4 tsp mustard seeds
1/4 tsp urad dhal
1/4 cup oil
Salt to taste

Method:

1. Wash and boil the taro in pressure cooker. Please don't over cook.
2. Drain the water and peel and cut into desired pieces(don't make it very small)
3. Heat the little oil in frying pan and splutter the mustard seeds, urad dhal.
4. Add taro, sambhar powder and salt.
5. Add the remaining oil little by little. (Stop adding if you think that is more)
6. Allow it cook in medium flame and fry it gently.
5. Switch off, when the oil gets separated or the vegetable gets crispy.

Tasty Curry is ready !!!

Hints:
1. if you don't have sambhar powder, you can try with add 1/2 tsp red chilli powder and little turmeric powder.
2.  The other name is colocasia, we can get big shape also.
3.  Serve with rice and sambhar

Thanks :))

Cabbage Poriyal

Ingredients:

Half Cabbage (Medium Size)
1/2 tsp Mustard seeds
1/2 tsp Urad dhal
1 dry red Chilli
5,6 Curry leaves
4 tsp dessicated coconut
2 tsp oil
Salt (1/2 tsp approx) to taste
little Coriander leaves (Optional)

                                     

Method:
1. Cut the cabbage into fine bits and wash.
2. Boil it with little amount of water and salt because it will get cooked quickly.
(approx 1/4 cup water is enough)
3. Cook in medium flame. Stir in between.
4. After the water was fully absorbed, turn off the heat.
5. Mix coconut and coriander leaves to the cooked cabbage.
6. Heat oil in small frying pan, splutter mustard seeds, urad dhal, dry red chilli, Curry leaves add this to cabbage.


Hint:
1. if you used more water to cook cabbage. just take and drain the remaining water after the cabbage cooked and keep it again in the gas top for few seconds.
2. You can use this same method and make carrot, beans, broad beans poriyal, and also cabbage,green peas and carrot, carrot and beans together.
3. You can also use green chilli instead of dry red chilli.

Thanks :))