Green Beans Mezhukkupuratti (French Beans Stir-fry)

A simple green beans stir-fry to serve with rice. Onion, shallot, garlic, green chilli and curry leaves are fried in oil, then chopped beans, red chilli powder and turmeric are added and cooked. After cooking, lid is removed and stir-fried for a few more minutes.
Recipe Courtesy: Nags' Edible Garden

Capsicum Egg Bhurji (Scrambled Eggs with Bell Pepper)

Egg bhurji is the scrambled egg preparation from North India. Here egg bhurji is made more nutritional and colorful by adding capsicum. Onion, green chilli and capsicum are stir-fried and then beaten eggs and milk is added. Milk is used in the recipe to make bhurji softer. Serve with rice or roti.
Recipe Courtesy: Roochis

Chicken Ularthiyathu (Kerala Style Chicken Stir-fry)

A delicious chicken fry recipe from Kerala. Chicken is cooked and then stir-fried with onion, ginger, garlic, tomato and other freshly roasted spices. Serve with rice or chapathi.
Recipe Courtesy: Sangeetha's Kothiyavunu

White Radish (Daikon) Stir-fry

This stir-fry is made from the white Asian radish or mooli (Daikon), although it no longer looks white. I used two 'large' radishes and I never knew that so much water could be retained in radish that it left my stir-fry not that crispy as it was intended to be! Onion, garlic, chilli-cumin-coriander-garam masala powders and a squeeze of lemon juice offset the sharpness of the radish in this somewhat crunchy stir-fry.
Recipe Courtesy: Nags' Edible Garden

Tindora (Ivy Gourd) Potato Stir-fry

I have been combining potato with different vegetable for making stir-fry. This time it is potato with ivy gourd. Both of them complemented each other and the stir-fry turned out great. This could be served with both rice and roti.
Recipe Courtesy: Divya's Recipes

Cabbage Vepudu (Stir-fry)

A simple Andhra style cabbage stir-fry where cabbage and onion are stir fried with garlic, red chilli, coriander and cumin powders.
Recipe Courtesy: Sailu's Kitchen

Carrot Potato Stir-fry with Sesame

This is a simple carrot-potato stir-fry along with crunchy sesame seeds. It could be served with both rice and roti.
Recipe Courtesy: Priti's Indian Khana

Vanpayar Mezhukkupuratti (Red Chori / Azuki Beans Stir-fry)

This stir-fry is one of my favorite side dish with rice and kanji (rice porridge). In Kerala vanpayar or brown chori is used for the dish. The beans is cooked first and stir-fried with spices to make this healthy side dish.
Recipe courtesy: Yummy O Yummy

Red Radish Potato Stir-fry

This is a simple stir-fry with the small round red radish and potato. The bright red skin of the radish turns to pale red when cooked. Loved the yummy stir-fry.
Recipe Courtesy: Uma's Trendy Relish
Recently, I learned something very scary about potatoes. The sprouts that we see on potatoes that are stored for a long period of time are toxic and so are the green colored part (chlorophyll due to excessive exposure to sun) that we sometimes see on the inside of the skin of some potatoes. The flesh of such potatoes, if still firm, are edible, but care needs to be taken to completely remove the sprout or any green skin before cooking. Scary, huh, I never knew about it!!!

Kerala Style Mussel Stir-fry (Nadan Kallummakkaya Stir-fry)

This is Kerala style mussel stir-fry which could be served as an appetizer or as a side dish. I used the New Zealand green shell mussel which is available in half shells in the frozen section of the grocery stores here. After defrosting, the flesh can be easily removed from the shell using a sharp knife.
Recipe Courtesy: Adukala Vishesham

Beef Ularthiyathu (Kerala Style Beef Stir-fry)

WISH YOU ALL A VERY HAPPY CHRISTMAS!!!

This is Kerala style beef ularthu where chopped marinated beef is cooked first and then stir fried with more spices. It could be served with both rice and chapathi.
Recipe Courtesy: Sarah's Vazhayila

Celery Egg Stir-fry (Poriyal)

Celery is one of the very few vegetables that my son likes and this stir-fry is one of his favorites. Celery has a strong flavor and it makes a perfect combination with egg for a stir-fry.
Recipe Courtesy: VahRehVah.com

Gajar Ki Sabzi (Carrot Stir-fry with Milk)

This is Andhra style carrot stir-fry modified with a dash of milk. I made the dish really spicy to reduce the sweetness of carrot and the addition of milk did magic to this  delicious stir-fry.
Recipe Courtesy: Honey, What's Cooking

Cherupayar Ularthiyathu (Whole Moong / Green Gram Stir-fry)

This is a Kerala style green gram stir fry. Green gram is cooked and then stir fried with onion and other spices. It forms a great combination with rice or kanji (plain rice porridge).
Recipe courtesy: My Treasure...My Pleasure

Konkani Ivy Gourd Cashew Nut Stir-fry (Tendli Bibbe Upkari)

Tendli Bibbe Upkari is a popular Konkani side dish served with rice for special occasions like weddings, pujas etc. Traditionally tender cashew nuts are used for the dish. Since tender cashew nuts are not available, I used cashew nuts soaked in warm water as explained in the recipe. I loved it. I'm sure tender cashew nuts must be giving a different flavor to this dish.
Recipe Courtesy: Arch's The Yum Factor

Goat Liver Fry (Mutton Liver Fry)

This is the first time I'm cooking with goat liver. This is the Kerala style liver fry preparation. Marinated liver is cooked at low heat and then shallow fried with onion and spices. Slow cooking at low heat is preferred to avoid the liver pieces from becoming rubbery. In India and some other Asian countries goat meat is also called as mutton. I learned something new here :) - a mature sheep's meat is usually called mutton while meat of young sheep (lamb) is called lamb.
Recipe Courtesy: Shn's Mishmash

Andhra Style Tindora / Ivy Gourd Stir-fry (Dondakaya Vepudu)

There are different variations of dondakaya vepudu recipes. This is a very simple recipe which uses chana dal and urad dal to make a crunchy stir-fry.
Recipe Courtesy: Akshayapaatram

Chembu Roast (Taro / Colocasia Roast)

Taro corms are edible in many ways, as an ingredient in curries, steam-cook, roast, fry or deep fry. This time I decided to roast it with lots of chilli powder. The taro that I got from the Indian grocery store here tasted a little bit different from the taro we used to get in Kerala; may be it's a different variety of taro!
Recipe courtesy: Food with a pinch of love
I used only taro here and avoided potatoes as suggested in the recipe. I'm sure it will taste even better with potatoes. Next time I'm going to try that.

Payar Mezhukkupuratti (Yard Long Beans Stir-fry)

Payar or Yard long beans is available in light green and dark green versions. It's stir fry with onions is one of my favorites.
Recipe courtesy: Sree's Recipes