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Payaru thovaran, also known as green gram fry, is a delicious and nutritious South Indian snack that can be enjoyed on its own or as a side dish with rice or roti. Here is a simple recipe for making payaru thovaran:

Ingredients:

1 cup green gram (payaru)

2 tablespoons oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 onion, finely chopped

1 tomato, finely chopped

1 green chili, finely chopped

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

Salt, to taste

Coriander leaves, for garnish

Instructions:

Rinse the green gram in water and soak it overnight.

Drain the water from the green gram and pressure cook it with 2 cups of water and a little salt for 2-3 whistles or until it is cooked well.

In a pan, heat oil and add mustard seeds and cumin seeds. Allow them to splutter.

Add chopped onions and green chili and sauté until the onions turn golden brown.

Add chopped tomatoes and cook until they become soft and mushy.

Add turmeric powder, red chili powder, and salt and mix well.

Add the cooked green gram to the pan and mix well with the masala. Cook for 5-7 minutes on medium heat.

Garnish with coriander leaves and serve hot.

Your payaru thovaran or green gram fry is now ready to be served. Enjoy!

recipe for Pudalangaai poriyal/Snake gourd fry:

Ingredients:

1 medium-sized snake gourd

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

Salt to taste

1 tbsp oil

1 tsp mustard seeds

1 tsp urad dal

1 tsp cumin seeds

1 dried red chili

A few curry leaves

Instructions:

Wash the snake gourd and cut it into thin slices.

Heat oil in a pan and add mustard seeds, urad dal, cumin seeds, dried red chili and curry leaves.

Once the mustard seeds start spluttering and the urad dal turns golden brown, add the sliced snake gourd.

Add turmeric powder, red chili powder, coriander powder, and salt to taste. Mix well.

Cook the snake gourd on medium heat for 10-15 minutes or until it is tender and cooked through, stirring occasionally.

Serve hot with rice or chapatis.

Enjoy your Pudalangaai poriyal/Snake gourd fry!

Thanneer Muttaan Kizhangu Poriyal, also known as Asparagus Fry, is a delicious and healthy South Indian side dish made with asparagus and a few other ingredients. Here's a recipe to make it:

Ingredients:

1 pound asparagus, trimmed and cut into bite-sized pieces

1/2 onion, finely chopped

2 garlic cloves, minced

2 teaspoons grated ginger

1/4 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

Salt to taste

1 tablespoon oil

1 tablespoon chopped coriander leaves (optional)

Instructions:

Heat oil in a large skillet over medium heat.

Add the chopped onions and sauté until they turn translucent.

Add the minced garlic and grated ginger, and sauté for a minute or until the raw smell disappears.

Add the asparagus pieces and stir well to coat them with the onion mixture.

Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.

Cover the skillet and let the asparagus cook for 8-10 minutes, stirring occasionally.

Remove the lid and continue to cook for another 5-7 minutes, until the asparagus is tender and lightly browned.

Garnish with chopped coriander leaves (optional) and serve hot as a side dish.

Enjoy your delicious Thanneer Muttaan Kizhangu Poriyal/Asparagus Fry!

Mullangi poriyal, also known as radish fry, is a popular South Indian dish made with grated radish, coconut, and spices. Here's a recipe for making it:

Ingredients:

2 cups grated radish

1/2 cup grated coconut

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1 tbsp oil

Salt to taste

Instructions:

Heat oil in a pan and add mustard seeds. Once the seeds start to splutter, add cumin seeds and let them crackle.

Add grated radish and mix well. Cook for 2-3 minutes on medium heat.

Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.

Add grated coconut and mix well. Cook for another 2-3 minutes until the coconut is lightly toasted.

Serve hot with rice or chapati.

Enjoy your delicious and healthy mullangi poriyal!