Pumpkin Poriyal and Potato Masala

These are a couple of simple side dishes for when you get stuck as to what vegetable to make tonight.

Pumpkin Poriyal:

pumpkin poriyal

This is a very, very simple side dish using pumpkin (parangikai) which is simply seasoned. Makes a great side to most curries, veg or non-veg. Goes well with chappathi/rotis as well.

Ingredients:

Pumpkin - 2 cups, cut into bite sized cubes
Salt to taste

For seasoning:
Oil
Whole red chillies - 4 (or to taste), broken in half
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Urad dal - 1 tsp

Method:

1. Heat oil in pan. When hot, add red chillies.

2. Once they start to change color, add the rest of the seasoning ingredients.

3. After the mustard has spluttered and the urad dal has turned golden brown, add the cut pumpkin and salt.

4. Cover the pan and cook on medium low, stirring occasionally, until done. Enjoy with rice and veg/non-veg gravies or rotis!



Urulaikizhangu Kari (Potato Masala):

This dish is a minimally involved potato masala that tastes awesome with sambar or rasam!

potato masala

Ingredients:

Potato - 2 medium, chopped into bite sized chunks
Onion - 1 medium, chopped
Tomato - 1 medium, chopped
Turmeric powder - 1/2 tsp
Chilli powder - 1 1/2 tsp, or to taste
Fennel (sombu) powder - 1/2 tsp
Salt to taste

For seasoning:
Oil
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig

Method:

1. Heat oil in pan and do the seasoning.

2. Add onions and fry until translucent, followed by tomatoes.

3. Once tomatoes start to break down, add turmeric, chilli powder, and fennel powder.

4. Fry for a few minutes to cook the raw smell out.

5. Now, add potatoes and salt. Lower the heat to medium low and cover the pan.

6. Stir occasionally and cook until 3/4th done.

7. Then, cook open until the masala develops a brownish color and the potatoes are fully cooked. Enjoy as a side dish with sambar and/or rasam!


Note: Potatoes have a tendency to need a little extra salt and spice, due to their starchiness.