Padavalanga (Snake guard )

                                                                   

Ingredients:

Padavalanga(Snake guard-Kowai)- 1

Onion - 1 big

Green Chili - 3

Coconut - 1 cup scrapped

Cooking oil - 2 spoons

Mustard seeds - 1/4 spoon

Salt - As required

Curry leaves - 10 to 12

Preparation:

Cut Padavalanga (Snake guard ) into small slices as shown in the picture and keep it aside.

Chop one big onion into small pieces and set aside.

Directions:

Heat oil in a pan. Add mustard seeds and allow to splutter. Add curry leaves, green chillies and onion in order.Stir well until onion turns pale brown. Add enough salt. Put the cut Padavalanga (Snake guard )into it and mix well until the ingredients mix uniformly. Sprinkle some water so that it does not get dried.

Reduce the flame and cover the pan. Wait for sometime until it cooks. Once in a while stir to avoid it from sticking to the pan. When the Padavalanga (Snake guard )gets cooked well, add scraped coconut and stir well to spread it.

Put off the flame and keep pan covered for 5 minutes. Then it can be readily served as a side dish for hot rice.

This poriyal / thoran / upperi goes well with rice. This can also be used as a stuffing for making bread sandwich.

Kovakka (Ivu Guard ) Mezhukkuvaratty /Mezhukkupuratty

                                                                 
Ingredients:
Kovakka (Ivy Guard ) - 3 cups
Onion - 1 big
Green Chili - 3
Cooking oil - 3 spoons
Mustard seeds - 1/4 spoon
Salt - As required
Curry leaves - 10 to 12
Turmeric powder -a little

Preparation:
Cut  Kovakka into small slices as shown in the picture .

Chop one big onion into small pieces and set aside.

Directions:
Heat  2 spoon of cooking oil in a pan. Add mustard seeds and allow to splutter. Add curry leaves, green chillies and onion in order.

add a pinch of turmeric powder and stir well until onion turns pale brown. Add enough salt. Put the cut kovakka into it and mix well until the ingredients mix uniformly.

Sprinkle some water so that it does not get dried. Reduce the flame and cover the pan.

Wait for sometime until it cooks. Once in a while stir to avoid it from sticking to the pan. When the kovakka gets cooked well, add a spoon cooking oil and stir well to spread it. Put off the flame and keep pan covered for 5 minutes. Then it can be readily served as a side dish for hot rice.

This Mezhukkuvaratty goes well with rice.

Cabbage Thoran / Poriyal / Upperi

                                                                 
Ingredients:
Cabbage - 3 cups
Onion - 1 big
Green Chili - 3
Coconut - 1 cup scrapped
Cooking oil - 2 spoons
Mustard seeds - 1/4 spoon
Salt - As required
Curry leaves - 10 to 12
Turmeric powder -a little

Preparation:
Grate Carrot into small slices as shown in the picture .

Chop one big onion into small pieces and set aside.

Directions:
Heat oil in a pan. Add mustard seeds and allow to splutter. Add curry leaves, green chillies and onion in order.

add a pinch of turmeric powder and stir well until onion turns pale brown. Add a little turmeric powder and enough salt. Put the cut carrot into it and mix well until the ingredients mix uniformly.

Sprinkle some water so that it does not get dried. Reduce the flame and cover the pan.

Wait for sometime until it cooks. Once in a while stir to avoid it from sticking to the pan. When the cabbage gets cooked well, add scraped coconut and stir well to spread it. Put off the flame and keep pan covered for 5 minutes. Then it can be readily served as a side dish for hot rice.

This poriyal / thoran / upperi goes well with rice.

Beans Mezhukkuvaratty / Mezhukkupuratty

                                                                 
Ingredients:
Beans - 3 cups
Onion - 1 big
Green Chili - 3
Cooking oil - 3 spoons
Mustard seeds - 1/4 spoon
Salt - As required
Curry leaves - 10 to 12
Turmeric powder -a little

Preparation:
Cut  Beans into small slices as shown in the picture .

Chop one big onion into small pieces and set aside.

Directions:
Heat  2 spoon of cooking oil in a pan. Add mustard seeds and allow to splutter. Add curry leaves, green chillies and onion in order.

add a pinch of turmeric powder and stir well until onion turns pale brown. Add enough salt. Put the cut carrot into it and mix well until the ingredients mix uniformly.

Sprinkle some water so that it does not get dried. Reduce the flame and cover the pan.

Wait for sometime until it cooks. Once in a while stir to avoid it from sticking to the pan. When the beans gets cooked well, add a spoon cooking oil and stir well to spread it. Put off the flame and keep pan covered for 5 minutes. Then it can be readily served as a side dish for hot rice.

This Mezhukkuvaratty goes well with rice.

Kozhikkatta

Beetroot Mezhukkuvaratty /mezhukkupuratty

                                                                 
Ingredients:
Beetroot - 3 cups
Onion - 1 big
Green Chili - 3
Cooking oil - 3 spoons
Mustard seeds - 1/4 spoon
Salt - As required
Curry leaves - 10 to 12
Turmeric powder -a little

Preparation:
Cut  Beetroot into small slices as shown in the picture .

Chop one big onion into small pieces and set aside.

Directions:
Heat  2 spoon of cooking oil in a pan. Add mustard seeds and allow to splutter. Add curry leaves, green chillies and onion in order.

add a pinch of turmeric powder and stir well until onion turns pale brown. Add enough salt. Put the cut carrot into it and mix well until the ingredients mix uniformly.

Sprinkle some water so that it does not get dried. Reduce the flame and cover the pan.

Wait for sometime until it cooks. Once in a while stir to avoid it from sticking to the pan. When the beetroot gets cooked well, add a spoon cooking oil and stir well to spread it. Put off the flame and keep pan covered for 5 minutes. Then it can be readily served as a side dish for hot rice.

This Mezhukkuvaratty goes well with rice.

Carrot Mezhukkuvaratty/Mezhukkupuratty

                                                                 
Ingredients:
Carrot - 3 cups
Onion - 1 big
Green Chili - 3
Cooking oil - 3 spoons
Mustard seeds - 1/4 spoon
Salt - As required
Curry leaves - 10 to 12
Turmeric powder -a little

Preparation:
Cut  Carrot into small slices as shown in the picture .

Chop one big onion into small pieces and set aside.

Directions:
Heat  2 spoon of cooking oil in a pan. Add mustard seeds and allow to splutter. Add curry leaves, green chillies and onion in order.

add a pinch of turmeric powder and stir well until onion turns pale brown. Add a little turmeric powder and enough salt. Put the cut carrot into it and mix well until the ingredients mix uniformly.

Sprinkle some water so that it does not get dried. Reduce the flame and cover the pan.

Wait for sometime until it cooks. Once in a while stir to avoid it from sticking to the pan. When the carrot gets cooked well, add a spoon cooking oil and stir well to spread it. Put off the flame and keep pan covered for 5 minutes. Then it can be readily served as a side dish for hot rice.

This Mezhukkuvaratty goes well with rice.