Healthful Indian Flavors with Alamelu Latest Episode

Healthful Indian Flavors with Alamelu - Program #211

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Episode Description

[Original Airdate: March 23, 2012]

Culinary instructor and author Alamelu Vairavan prepares a flavorful and innovative dish called Spinach Poriyal along with an awesome stir-fry called Beets with Coconut Poriyal she will cook an easy to prepare and delicious flavorful Chicken Curry in a Hurry.

Show Recipes: Spinach Poriyal/ Spinach Rice with Cashews; Chicken Curry in a Hurry; Beets with Coconut Poriyal.

Guest Info

Segment #1
Spinach Poriyal

Segment #2
Beets with Coconut Poriyal

Segment #3
Chicken Curry in a Hurry


Spinach Poriyal


  • 1/2 cup yellow moong lentil
  • 1/4 tsp. turmeric powder
  • 2 Tbsp. oil
  • 1 whole dried red chili pepper
  • 1 tsp. black mustard seeds
  • 1 tsp. urad dal
  • 1 cup chopped onion
  • 1/2 chopped green chili
  • 1 package (10 ounces) frozen chopped spinach (thawed)*
  • 1/2 tsp. salt
  • 3 Tbsp. ground fresh or unsweetened powdered coconut (optional)


  1. Boil about 2 cups of water. Add yellow moong lentil with turmeric powder and cook, uncovered, for about 15 minutes over medium heat, until lentils are semi-soft. If water evaporates before lentils become tender, add an additional 1/4 cup of water. When lentils are tender, set aside.
  2. Heat oil in a skillet over medium heat. When oil is hot, but not smoking, stir in red pepper, mustard seeds and urad dal. Fry until mustard seeds burst (listen for popping sound) and urad dal is golden.
  3. Add onion and green chili and stir for 1 minute.
  4. Add thawed spinach and blend well with mixture in skillet. Add salt. Cover and cook over medium heat for approximately 3 minutes until spinach is tender, stirring occasionally.
  5. Add drained moong lentil to spinach mixture. Mix and cook for about 2-3 minutes.
  6. Sprinkle with coconut. Stir gently and serve.
  7. Yield: About 3 cups cooked spinach poriyal *To thaw the spinach follow the package directions.

Beets with Coconut Poriyal


  • 4 cups peeled and cubed beets
  • 2 Tbsp. oil
  • 1 whole red chili pepper
  • 2-4 curry leaves (optional)
  • 1 tsp. mustard seeds
  • 2 tsp. urad dal
  • 2 tsp. chutney powder
  • 1/2 tsp. salt
  • 4 Tbsp. fresh shredded or unsweetened coconut powder


  1. Using a saucepan with water and a steamer basket, steam beets for 6 to 8 minutes until they are tender. Set aside.
  2. Add oil to a warmed skillet. When oil is hot, but not smoking, add chili pepper, curry leaves, mustard seeds and urad dal. Heat until mustard seeds pop and urad dal is golden brown. Note: You may substitute 1 teaspoon of cumin seeds for the mustard seeds and urad dal if you prefer.
  3. Add steamed beets to skillet with chutney powder, salt and coconut powder.
  4. Stir well. Serve warm.

Chicken Curry in a Hurry


  • 3 Tbsp. oil
  • 1 bay leaf
  • 2-4 slivers cinnamon stick
  • 1 cup chopped onion
  • 1 cup chopped tomatoes
  • 1/4 cup quartered garlic
  • 2 Tbsp. minced ginger
  • 2 lbs. skinned chicken thighs with bones (about 6-8 pieces)
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. cayenne pepper powder
  • 2 tsp. curry powder or garam masala powder
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1 cup tomato sauce
  • 1/4 cup chopped fresh cilantro


  1. In a heavy wide saucepan heat oil over medium heat. When oil is hot, but not smoking, add bay leaf and cinnamon stick.
  2. Add chopped onion, tomatoes, garlic, and ginger. Stir-fry for a couple of minutes.
  3. Add chicken and cook until it is browned.
  4. Add turmeric powder, cayenne powder, curry powder (garam masala) and cumin powder and salt. Blend the powders well with the chicken seasonings.
  5. Add tomato sauce and 1/2 cup water slow cook over medium low heat until chicken is cooked. Garnish with cilantro.
    Chicken with Potatoes:
  • 2 lbs. Boneless, skinless chicken thighs
  • 2 cups of peeled and cubed Idaho potatoes
  • Follow the recipe as above. In step 3, add the potatoes with chicken and brown both. Follow the above recipe from step 4 (doubling the ingredients from turmeric) to make this delicious dish of chicken with potatoes.