Tapioca Veggie

Tapioca Veggie (Maravalli Kilangu poriyal/Kuchi Kilangu Poriyal) - I made this with the left over boiled tapioca. It was also just as great as the plain boiled tapioca.
Ingredients:
Boiled tapioca (finely chopped) - 2 cups
Grated Coconut - 2 tbsp
Chilli powder - 1/2 tsp
Garlic (finely chopped) - 2 pod
Onion - 1/4
Oil - 3 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Cumin Seeds - 1/4 tsp
Asafoedita - pinch
Salt - to taste
Curry leaves - few
Coriander leaves - few
Sugar - pinch

Method:
1. In a pan, heat oil, splutter mustard seeds, urad dal, channa dal, cumin seeds, curry leaves, asafoedita.
2. Add onion, garlic and saute for a while.
3. Add turmeric powder, chilli powder, salt, sugar, chopped tapioca and saute for few mins.
4. Add coconut, coriander leaves and serve.

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Boiled Kuchi Kilangu

Boiled Kuchi Kilangu (Vegavecha Malavalli Kilangu/Boiled Tapioca/Kappa) used to be one of the evening tea-time snack that my mom used serve us during our school days. Our hungry stomach used to get filled and we used to be energetic after having little of this boiled tapioca.
Ingredients:
Tapioca - 1
Salt - to taste
Water - 2 cups

Method:
1. Wash and cut the tapioca into 2 pieces.
2. In a pan, heat water, add tapioca, salt and pressure cook it for 2-3 whistles.
3. Peel the skin and serve it hot.

PS:
Can make Tapioca veggie with this base recipe.

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Snake Gourd Veggie

Snake Gourd Veggie (Podalangai Poriyal/Potlakaya Kura/Chichinda Subzi) is served as a side dish for rice. It acts as a natural antibiotic and excellent veggie for diabetes people.
Ingredients:
Snake Gourd - 1
Grated Coconut - 2 tbsp
Chilli powder - 1/2 tsp
Garlic (finely chopped) - 2 pod
Onion - 1/4
Oil - 3 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Cumin Seeds - 1/4 tsp
Asafoedita - pinch
Salt - to taste
Curry leaves - few
Coriander leaves - few

Method:
1. Wash, cut lengthwise, scoop off the sponge like tissue using a spoon then cut into small thin pieces.
2. In a pan, heat oil, splutter mustard seeds, urad dal, channa dal, cumin seeds, curry leaves, asafoedita.
3. Add onion, garlic and saute for a while.
4. Add turmeric powder, chilli powder, salt, snake gourd vegetable and cook covered for 3-4 mins.
5. Once the veggie turns tender, add coconut, coriander leaves and serve.

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Cluster Beans Veggie

Cluster Beans Veggie (Kothavarankai Poriyal/Gawar Bhaji/Mattikayala Kura) is the Indian beans curry. They are not only low in calories but are also very effective in lowering the blood sugar and cholesterol levels. Even young, fresh cluster beans need to be topped, tailed and may also need stringing. Ingredients:
Cluster beans/Kothavarakkai - 1/4 lb
Grated Coconut - 2 tbsp
Chilli powder - 1/2 tsp
Garlic (finely chopped) - 2 pod
Onion - 1/4
Oil - 3 tsp
Turmeric powder - 1/4 tsp
Asafoedita - pinch
Mustard seeds - 1/4 tsp
Channa dal - 1/4 tsp
Urad dal - 1/4 tsp
Cumin Seeds - 1/4 tsp
Salt - to taste
Water - to cook the veggie
Curry leaves - few
Coriander leaves - few

Method:
1. Wash and finely chop the cluster beans.
2. Add enough water and cook until the cluster beans is tender.
3. In a pan, heat oil, splutter mustard seeds, urad dal, channa dal, asafoedita, cumin seeds, curry leaves.
4. Add onion, garlic and saute for a while.
5. Add turmeric powder, chilli powder, salt, cooked vegetable, coconut and saute.
6. Garnish with coriander leaves and serve.

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