March 10, 2018

Thengaai Arachavitta Poriyal | Vegetable stir fry with coconut paste

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I am not quite sure ,if this kind of south indian curry is made in many south indian households as I personally have not come across . This type of curry / stir fry used to be a regular at my mom's place and have eaten quite a few times at some weddings here in Bangalore,Karnatka . Apart from that in a regular South Indian household I have not seen this being prepared .
This stir fry is not anything complex of different , instead of the usual fresh coconut scraping garnish, we grind the coconut with a few spices and add it to the cooked veggies and saute it for a few minutes . I love this  stir fry with beans , chayote / chou chou , carrot or  beans - carrot combo . You can also experiment with other veggies ,but I prefer to stick to my liking

Preparation Time : 10 mins
Cooking Time : 20-25 mins
Complexity : Medium
Serves : 3-4

150 gms french beans
2 medium carrots
3 tablespoons fresh coconut scrapings
1 tsp jeera / cumin seeds
2-3 green chillies (mildly spiced)
fresh corriander chopped - handful
1 tsp cooking oil
1/2 tsp mustard seeds
pinch of asafoetida
salt to taste


  • Chop the beans and carrot into small cubes and wash it well and drain .
  • In a mixie jar / blender . Quick blend/pulse the coconut, jeera, chillies and corriander leaves. Do not add any water, just a pulse or two so that the ingredients are all crushed well. Keep aside.
  • In a pan / kadai , heat the oil and temper it with mustard seeds, asafoetida and add the chopped beans and carrot with some salt , add some water and let it cook well. Cook covered with a snall opening such that the steam can escape and the color of the beans and carrot is retained.
  • Check occasionally to ensure that the vegetables don ot charr / burn due to inadequate water. Adjust water if needed and let it cook to be soft but not mushy.
  • Once the water is all evaporated and veggies cooked well, add in the ground paste and stir well and cook for just 1-2 mins and turn off the stove.
  • Serve it along with Sambar , Rasam and Piping Hot rice and ghee.

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