Despite the facts that moringa trees are known to attract pests and they are so fragile that they can not withstand strong winds, they are grown in almost every house to enjoy the benefits of nutritious leaves, flowers & pods. Normally we don’t allow children to go near this tree as woolly caterpillars found on it may cause skin hives when contact with their strands. It is a common phenomenon that branches of drumstick trees break apart and fall down during windy or rainy season.
It is a myth that bitter gourds (Balsam pear) are always bitter. Onions & bitter gourd share a similarity: they both have strong flavors when eaten raw and lose their flavors when cooked. Thus bitter gourds taste bitter when taken raw, when cooked its bitterness reduced by half, when deep fried they are slightly bitter, and when fried in low temperature for a long time bitterness can be totally eliminated.
It is really challenging to prepare piquant poriyal using mildly-sweet earthy-flavored beetroots. I tried various preparations with different ingredients to make beetroot poriyal more palatable, eventually I found that sauteing beet root along with garlic in coconut oil adds a burst of flavor and also adding pepper & coconut aids to spice up the sweet beetroots. 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 the vegetables that are her family’s bêtes noires to their liking. Yard-long beans (karamani) is one such insipid vegetable but is full of nourishment compared to the commonly used green beans. So it is impossible for us to ignore the properties of these beans and include tender green beans often instead of fibrous long beans.
As bland white cabbage has always been my family’s bête noire, I find vibrant purple cabbage/ red cabbage the best alternate, and I have prepared cabbage poriyal using purple cabbage and served with radish sambar as below.