Moringa trees are the most common trees grown in almost every house here in South India. Despite the facts that moringa trees attract pests and they are so fragile that they can not withstand strong winds, we grow this tree mainly to enjoy the benefits of nutritious leaves, flowers & pods. Normally, we don’t allow the children to go near this tree as woolly caterpillars found on it may cause itchy skin hives when contact with their strands. Also it is a common phenomenon that branches of drumstick trees break apart and falling down during windy or rainy season.
Onions & bitter gourds (bitter melons/ Balsam pears) share a similarity. They both have strong flavors when taken raw, but they lose their flavors when cooked. Onions have strong pungency but they turn mildly sweet when stir fried. Likewise, bitter gourds are bitter when taken raw, its bitterness is reduced by half when cooked, it is mildly bitter when deep fried in hot oil, and the bitterness can be totally eliminated when stir fried at low temperature for a long time. It is actually a myth that bitter gourds are always bitter. So we can prepare delicious dishes using these nutritious melons. Here I have prepared stir-fried balsam pear liked even by the kids.
It is really challenging to prepare piquant poriyal using mildly sweet earthy-flavored beetroots. I tried various beetroot poriyal recipes by adding different ingredients to mask the sweet flavor and make it more palatable. Incidentally, I found that we can add a burst of flavor by sauteing beetroot along with garlic in coconut oil and spicing it up by adding pepper. I have also added nicely fluffed up yellow lentils along with deep red beetroot chunks for adding beautiful color and delicious texture.
It is really challenging for every mother to cook vegetables that don’t have distinct flavor. Yard long beans (karamani) is one such insipid vegetable full of nourishments compared to the commonly used green beans. So it is hard to ignore the properties of these native beans and include tender green beans often instead of fibrous long beans. Now I have prepared a delicious poriyal using native beans commonly known as yard long beans or pachai karamani.
Since bland white cabbage has always been my family’s bête noire, I find vibrant purple cabbage/ red cabbage the best alternate. So I have prepared cabbage poriyal using purple cabbage and served with radish sambar as below.