A couple of months back, I went to a store nearby to get some groceries. Now, that store is a small one but has all the essentials and doubles up as a green grocery too.After buying a couple of things I noticed a something new in the veggie isle and asked the shop keeper about it. He told me the name[which I forgot by the time I walked back home!] and its properties.

 Being a true blue food blogger, I asked him to pack up the veggie which was around 300grams and happily walked back home.All the way long, I was trying to recollect the name but couldn’t.Somehow I was very positive that I would find out its name and prepare a dish with it.

I reached home and showed it to MIL and she could hardly believe her eyes. She recollected seeing this planted in between the cotton crop in her in laws place! I was so glad that the name was figured out and of course she had a dish in mind.

This veggie is full of health benefits and you can read about it here

A simple saute is what I prepared that day. Adding a little dal neutralizes the light bitterness. The seeds are not removed and they lend a wonderful crunch to the dish…

Here is how it looks….

On the inside….

I used:

Adhalakkai -300 grams
Toor dal-1/4 cup,cooked
Mustard-1/2 teaspoon
Saunf -1/4 teaspoon
Urad dal-1/2 teaspoon
Channa dal-1/2 teaspoon
Onion-1,chopped
Red chilies-2,broken
Grated coconut-2 tablespoons
Curry leaves- a few
Salt to taste
Oil-1 tablespoon

Wash and chop the veggie.[Just cut it into half] .Heat oil in a pan and add mustard, saunf,channa dal and urad dal. When the mustard pops, add the onion,curry leaves and red chilies.Saute till the onion is soft. Add the chopped veggie and continue to saute for a minute.Add salt.

Add 1/4 cup water,cover and cook till the veggie is cooked yet has a crunch to it.Add water if needed.If there is excess water in the pan,cook uncovered till the water evaporates.Add the cooked dal and coconut.Mix well. Cook for a couple of minutes and remove from heat.

Serve as a side dish with steamed rice and sambar…


This dish from MIL’s repertoire joins the May Week 3 Cooking from Cookbook Challenge Group.

Bon Appetit…

4 thoughts on “Adhalakkai Poriyal”

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