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December 10, 2018

20 Kurma Varieties For Chapathi - South Indian Vegetarian Kurma Recipes

kurma varieties

Here is a collection of vegetarian kurma varieties as side dish for chapathi, poori, parotta and dosa. South Indians love to eat chapathi with coconut based kurma varieties. Kurma recipes tastes good with parotta, idli, dosa, appam, idiyappam, poori and sometimes with rice as well. Most of the Tamil people make vegetable kurma for chapathi/ roti. Chapathi kurma would be the most preferable dinner for us. As I got bored of the regular mixed veg kurma for chapathi, I started trying varieties of kurma recipes at home. For any South Indian kurma, be it Tamil nadu style, Andhra, Kerala or Karnataka coconut masala or pottukadalai (roasted dal), khuskhus paste forms the base whereas North Indian gravies / sabzi is made with tomato, onion base. With sight variations in the ingredients and cooking method, kurma can be prepared in different taste. In this collection, I have shared 20 different types of kurma recipes for chapathi, parotta, idli, dosa and rice. It includes the most popular Saravana bhavan hotel style vegetable kurma for parotta and chapati (with video), white kurma for idiyappam, tomato kurma/ thakkali kurma for idli, dosa, potato kurma for poori (with video), cauliflower kurma, chana kurma (kondakadalai kurma), Green gram kurma ( pachai payaru kurma) in Kerala style, green peas kurma, cabbage kurma for rice, vegetable salna for parotta, special vegetable kurma for idiyappam, potato paya for appam, vegetable stew for appam, capsicum kurma, carrot kurma for kids, Kumbakonam kadappa for idli, brinjal kurma for idli, dosa, Karnataka style vegetable sagu for poori, set dosa and avarekalu kurma/ mocha kottai kurma recipe. Most of these kurma recipes are tried and certified by my readers. You too choose your favorite and give a try. I am planning to try some idly kurma and more. I will add in this list once I make the post. Ok, lets see the collection of South Indian kurma recipes for chapathi, idli, dosa, rice, idiyappam and parotta. Please click on the picture or the title to view the respective recipe.  

SOUTH INDIAN KURMA VARIETIES


SARAVANA BHAVAN VEGETABLE KURMA FOR CHAPATHI, PAROTTA


HOTEL WHITE KURMA FOR IDIYAPPAM, CHAPATHI

  

POTATO KURMA FOR POORI, CHAPATHI


GREEN PEAS KURMA


TOMATO KURMA FOR IDLI, DOSA


CHANA KURMA RECIPE


CAULIFLOWER KURMA RECIPE


KUMBAKONAM KADAPPA RECIPE FOR IDLI, DOSA


VEGETABLE KURMA FOR IDIYAPPAM


VEGETABLE SALNA FOR PAROTTA


KARNATAKA VEGETABLE SAGU RECIPE


GREEN GRAM KURMA RECIPE


MUGHALAI PANEER KURMA

CARROT KURMA RECIPE


WHITE PANEER KURMA


BRINJAL KURMA FOR IDLI, DOSA


AVAREKALU SAGU / FIELD BEANS KURMA


CABBAGE KURMA FOR RICE


CAPSICUM KURMA RECIPE


POTATO PAYA FOR APPAM


VEGETABLE STEW FOR APPAM


Friends, choose your favorite kurma. Give it a try ! You will love them for sure. Also don’t forget to share your feedback with me .

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December 6, 2018

Hotel White Kurma - Saravana Bhavan White Kurma Recipe – Vellai Kurma Recipe

Saravana bhavan white kurma
 Saravana bhavan hotel style white kurma for idiyappam and chapathi was my long time pending readers requested recipe. My friends and readers who had tried my Saravana bhavan vegetable kurma for parotta and chapathi asked me to try and post Saravana bhavan white kurma recipe that is served for Idiyappam. As I have not tasted it in that restaurant, I had no clue about it. Recently when I was going through my cook book collections, I got this hotel style white kurma recipe (vellai kurma in Tamil) from Aval vikatan’s supplementary book – 30 hotel recipes. Most of the recipes in that book are fool proof ones. So I tried this recipe confidently. It was captioned as hotel vellai kuruma. In the original recipe, it is mentioned to saute the spices, garam masala ingredients, cashews and coconut in little oil before grinding. When I tried the same, I felt the color of kurma was not perfect white in color instead it was on yellowish side. So I tweaked the recipe slightly and made it in a pressure cooker to ease my job. Voila! it was done under 15 minutes. The best part of this kurma is its prepared without onion. You can skip garlic too.  If you have chopped vegetables in hand, making this kurma is so easy. Its a good side dish for idiyappam, chapathi, appam and dosa too. Yes, I liked it with dosa as well. You can make it for your dinner quickly. Chettinad vellai kurma recipe is also similar to this. Friends, do try this white kurma recipe and share your feedback with me. Lets check how to make hotel Saravana bhavan style white kurma recipe with step by step pictures.

Check out my Saravana bhavan white coconut chutney recipe too !
Vellai kurma recipe

White kurma recipe - Saravana bhavan hotel white kurma - Vellai kururma


White kurma recipe - Saravana bhavan hotel white kurma - Vellai kururma

Hotel style White kurma / Vellai kuruma for idiyappam and chapathi



Cuisine: South Indian
Category: Side dish for chapathi
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup - 250ml
  • Mixed vegetables - 1.5 cups (1 carrot, 5 beans, 1 potato, handful of green peas)
  • Coconut oil - 1 tbsp
  • Black stone flower / Kalpasi - 1
  • Bay leaf - 1 (optional)
  • Ghee - 2 tsp (optional)
  • Sugar – 1/4 tsp
  • Salt & water – as needed
To grind
  • Grated coconut - 3/4 cup
  • Green chilli - 2 to 3
  • Ginger - 1/2 inch piece
  • Garlic - 4 cloves
  • Fennel seeds - 1 tsp
  • Cinnamon - 1 piece
  • Cardamom - 1
  • Cloves - 2
  • Fried gram dal / roasted gram dal -1 tsp
  • Cashew nuts - 10
HOW TO MAKE WHITE KURMA
  1. Wash and chop all the vegetables and set aside.
  2. Grind the ingredients under “To grind” to a smooth paste.
  3. Heat oil in a cooker. Saute black stone flower.
  4. Add chopped vegetables, sugar, salt and mix well for a minute.
  5. Add the ground masala paste, saute quickly without changing the color.
  6. Add 1 cup of water and pressure cook in low flame for one whistle.
  7. Remove the lid after the steam is released.
  8. Temper curry leaves in ghee and add to white kurma.
  9. Mix well and serve hot with idiyappam and chapathi !
METHOD - STEP BY STEP PICTURES
  • Wash and chop the vegetables finely and set aside. Grind all the ingredients given under “To grind” to a smooth paste adding required water.
  • Saravana bhavan white kurma recipe
  • Heat coconut oil in a pressure cooker base. Add black stone flower and mix well. Add the chopped vegetables, sugar, salt and mix well for a minute in medium flame.
  • Saravana bhavan white kurma recipe
  • Now add the ground masala paste and mix quickly. Add 1 cup of water. Mix well and close the lid of pressure cooker.
  • Saravana bhavan white kurma recipe
  • When the vapor starts to come out, put the weight valve and reduce the flame to low. Pressure cook for one whistle in low flame. You will get a nice smell.

  • Switch off the flame. Remove the cooker lid after steam is released.  If the kurma is too thick, add some water and give one boil. Heat ghee in a kadai and splutter curry leaves. Add to kurma and mix well.
  • Saravana bhavan white kurma recipe
  • Mix and serve hot with idiyappam and chapathi. Hotel Saravana bhavan style white kurma is ready. Enjoy !

Note

  • For variations you can saute the spices in oil before grinding to a paste. It gives a different flavor but color may be dull.
  • You can make this kurma with potato alone.
  • You can also add one chopped tomato but color of kurma may vary slightly.
  • This kurma tastes mildly spicy. So add more green chillies for spicier taste.

Try this yummy, hotel style white kurma recipe. You can pair it with idiyappam, appam and chapathi. I loved it with dosa too.
White kurma recipe


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December 3, 2018

Boiled tomato chutney recipe – Simple tomato chutney recipe

Boiled tomato chutney recipe
Boiled tomato chutney is an easy, simple chutney recipe for idli, dosa. Its a new recipe to me. As an ardent fan of tomato I keep trying some interesting recipes with it. Recently I came across this boiled tomato chutney recipe (Vendha thakkali chutney) / cooked tomato chutney in my Instagram feed by Mullai (spiceindiaonline). I checked few more versions and tried this recipe from Cookatease. It can be prepared easily in a pressure cooker. All you need to do is to just pressure cook onion, tomato, chilli and garlic. Mash or grind it. Boil and temper. It takes less oil. You can also make it as a no grind version by just mashing the cooked tomato onion mixture. But If you don’t boil the chutney, it may smell raw due to cooked green chillies. So boiling the chutney is mandatory. Even though its my first attempt, it came out so well. I loved it with hot idli more than dosa. If you like, you can make it thick and have it with chapathi too.  It reminded my mom’s tomato sambar recipe. This chutney tastes great when drizzled with sesame oil / Nalla ennai. Tomato chutney can be prepared in N number of ways. This is one easy method of making it. Friends, if you are bored of your regular tomato chutney recipe, you can try this boiled version. You will like it for sure. Ok, lets see how to make easy and simple boiled tomato chutney recipe with step by step pictures.

Check out my other chutney varieties for idli,dosa.
Boiled tomato chutney


Boiled tomato chutney recipe


Boiled tomato chutney recipe

How to make boiled tomato chutney recipe for idli, dosa.



Cuisine: South Indian
Category: Chutney
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes



INGREDIENTS
To pressure cook
  • Ripe tomato - 3
  • Big onion - 1 (use 2 if medium sized)
  • Garlic cloves - 4
  • Green chilli - 1
  • Curry leaves – 4
  • Red chilli powder - 1/2 tsp
  • Turmeric powder - 1/8 tsp
  • Salt - as needed
  • Water - 1 cup
To Temper
  • Cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Hing /asafetida - a big pinch
  • Coriander leaves – to garnish
Gingely oil / sesame oil / nalla ennai – to drizzle over the chutney while serving.
HOW TO MAKE BOILED TOMATO CHUTNEY
  1. Wash and chop onion, tomato, green chilli, garlic.
  2. In a pressure cooker, take the chopped ingredients.
  3. Add turmeric, red chilli powder, salt and water.
  4. Pressure cook in low flame for one whistle. Cool down. Mash or grind the chutney.
  5. Temper the above ingredients. Add to chutney and boil the tomato chutney for few minutes. Remove when thick. Garnish with coriander leaves.
  6. Serve hot with idli, dosa drizzled with gingely oi / nalla ennail.
METHOD - STEP BY STEP PICTURES
  • Wash and chop onion, tomato, green chilli and garlic cloves. Chop it roughly if you are grinding it else chop it finely and mash with a ladle after pressure cooking tomato.

  • In a pressure cooker take the chopped ingredients. Add curry leaves, red chilli powder, turmeric powder, salt and water. Mix well and pressure cook. Keep the flame high till vapor starts to come. Put the weight valve. Lower the flame completely and cook for one whistle.
  • Boiled tomato chutney recipe
  • Remove the lid after the steam is released. Strain the excess water. Keep aside. Let the tomato cool down completely.

  • Do not grind the tomato, onion when hot. It will splash everywhere. So cool down the mixture completely before grinding. In case you are mashing the tomato, you cam do it when hot. So you can either grind the mixture or mash it with a ladle. Its your choice. I ground the tomato to a smooth paste. You can grind it coarsely if you like.  
  • Boiled tomato chutney recipe
  • Add the ground tomato paste to the strained water. Mix well. Temper mustard seeds, urad dal, cumin seeds, hing and curry leaves. Add to the chutney. Boil the chutney for few minutes till thick. Garnish with coriander leaves. Remove and serve with idli, dosa. Do not forget to drizzle the chutney with gingely oil/ nalla ennai for best taste ! Enjoy.

  • Boiled tomato chutney recipe

Note

  • Adjust the quantity of chilli as per your taste. But I will suggest you to add more chill powder or red chillies instead of green chillies to avoid raw smell.
  • Pressure cooking and mashing the tomato mixture gives a different taste than grinding the tomato.
  • Garnishing with coriander leaves is optional.
  • For variations, you can skip cooking curry leaves along with tomato.
  • You can boil the chutney till oil separates. It stays good for more than a week when refrigerated.

Try this interesting boiled tomato chutney recipe and enjoy with hot idli and dosa !
Cooked tomato chutney


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November 30, 2018

Soft Dosa Recipe - How To Make Soft Dosa For Lunch Box And Travel

Soft dosa for lunch box and travel

I always pack dosa varieties for Raksha’s lunch box and travel as it is her most favorite food. Usually I add poha / pressed rice or leftover cooked rice to make soft dosa that stays good for long time. Recently I came across this soft dosa batter recipe using raw rice (pacharisi in Tamil) and urad dal in Mallika Badrinath’s cook book. This recipe is without poha/aval, sabudana/javvarisi/sago or curd. Even though it looks similar to set dosa, ingredients of this soft dosa recipe is different from sponge dosa and set dosa. Its a very simple dosa recipe without using idli rice. You can also call it as raw rice dosa or pacharisi dosai. It can be prepared during Navratri and other fasting days to offer God.  You can grind the batter in mixie or grinder as you wish. When I was young, my mom used to pack dosa and podi for school and college lunch box. She doesn’t even smear idli podi over the dosa to keep it soft. My mom just adds a tsp of sesame oil over the dosa. Still dosa stays soft and good till lunch time. When I tried this recipe, I reminded my mom’s dosa. Friends, if you want to pack this dosa for travel or lunch box, just follow the tips I have shared in this post. I am sure it will stay soft for hours. For variations, you can make it small in size, top this dosa with finely chopped onion, mixed vegetables or even add cheese if making for kids. If you like you can stuff it with potato masala as well. Ok, lets see how to make soft dosa batter at home with step by step pictures.

Don't forget to check out my

Poha dosa / aval dosa

Puffed rice dosa

Sponge dosa without urad dal

soft dosa recipe

Soft dosa recipe for lunch box and travel - Soft dosa batter recipe


Soft dosa recipe for lunch box and travel - Soft dosa batter recipe

How to make soft dosa batter recipe at home. This dosa is prepared with raw rice and urad dal. It stays soft for hours. You can pack it for lunch box and travel.



Cuisine: Indian
Category: Breakfast Recipes
Serves: 15 dosa
Prep time: 14 Hours
Cook time: 5 Minutes
Total time: 14Hours 5 Minutes



INGREDIENTS
! cup - 250ml
  • Dosa rice / Raw rice - 3 cups ( I used dosa rice)
  • White, round urad dal - 1 cup
  • Methi seeds / fenugreek seeds - 1/2 tsp
  • Salt & Water - as needed
  • Sesame oil / Gingely oil - to drizzle
HOW TO MAKE SOFT DOSA BATTER
  1. Wash and soak raw rice, urad dal and fenugreek seeds in a bowl for 3 to 4 hours.
  2. Grind to a smooth batter in a mixie or grinder. Transfer to a bowl.
  3. Let it ferment overnight. Batter will rise. The next morning, add salt and mix well.
  4. Make thick dosa. Drizzle oil over the dosa and cook one side.
  5. Flip it and cook the other side. Sprinkle few drops of water over the dosa to make it soft. Remove and keep it in a plate.
  6. Make the second dosa in the same way and stack it. Cover with a plate.
  7. Pack in a lunch box or for travel after dosa becomes warm.
  8. Serve with idli podi or any chutney.
METHOD - STEP BY STEP PICTURES
  • Wash and soak raw rice/ Pacharisi, Urad dal, Fenugreek seeds together for 4 hours. Grind to a smooth batter using grinder or mixie in batches. (Use ice cold water for grinding if using mixie). No need to add salt. Collect the batter in a bowl.
  • soft dosa batter recipe
  • Let it ferment over night or for 12 hours (timings vary during winter season). Batter will rise. The next morning, add the required salt, mix well. If the batter is too thick, add little water to bring dosa batter consistency.
  • soft dosa batter recipe
  • Heat a dosa pan and sprinkle some water. It should sound ssshh. Then lower the flame completely and wipe the dosa pan with a cloth. Now pour a ladleful of batter. Spread it slightly and make thick or medium thick dosa as you like.

  • Now increase the flame to medium. Bubbles will appear all over the dosa. Then drizzle a tsp of oil around the dosa and cook for a minute.

  • Flip the dosa and cook the other side. Before removing the dosa from the pan, sprinkle few drops of water all over the dosa. It helps to keep the dosa for long time.
  • soft dosa batter recipe
  • Remove the dosa from the pan and keep it on a plate or banana leaf. Make the other dosa in the same way. Stack all the dosa one over the other if you are packing for travel or lunch box. Cover with a plate to prevent drying.
  • Enjoy eating hot immediately OR You can pack the dosa and idli podi/chutney in separate boxes. You can also smear idli podi mixed with oil all over the dosa and pack in a box. I tried making crispy, thin dosa too. It came out well.
  • soft dosa batter recipe
    Enjoy !

Note

  • Methi seeds is optional. But I used it for nice flavor.
  • You can soak rice and dal separately. Grind them separately and mix both the batter.
  • Cooking soda is not needed.
  • If you are consuming the dosa immediately, you don’t have to sprinkle water over the dosa while cooking.

Try this super soft dosa recipe and enjoy with your favorite chutney or idli podi !
I served it with pottukadalai chutney.
how to make soft dosa for lunch box and travel


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November 26, 2018

Indian Style Mushroom Stir Fry Recipe – Kalan Poriyal Recipe

mushroom stir fry
Mushroom stir fry (Kalan poriyal / Kalan varuval in Tamil) is an easy, simple, Indian style, healthy and quick side dish for rice. It can be prepared with button mushroom under 10 minutes using very less ingredients. Today I have shared a simple mushroom stir fry recipe with onion, garlic, chilli powder and garam masala powder. It is a basic South Indian style stir fry / poriyal recipe without coconut that tastes good for sambar rice and rasam rice. I got this recipe from my neighbor who taught me mushroom kuzhambu. If you like, you can have this as a stuffing for chapathi and bread sandwich. For variations, you can add pepper powder instead of chilli powder to make mushroom pepper fry. All edible mushrooms are high in protein, anti oxidants which help to improve immunity. Its low in calories and fat. So lets try to include mushroom in our diet by making this simple recipe. Now we will see how to make this simple mushroom stir fry/ kalan poriyal for rice with step by step pictures.

Do check out my other mushroom recipes.

How to clean mushroom

Mushroom 65

Mushroom pulao

Mushroom biryani

Dindigul thalappakkatti biryani with mushroom 

Thala Ajith biryani with mushroom

Pakistani biryani with mushroom


mushroom stir fry recipe

Mushroom stir fry recipe - Kalan poriyal recipe


Mushroom stir fry recipe - Kalan poriyal recipe

Easy and simple mushroom stir fry recipe for sambar rice, rasam rice.



Cuisine: South Indian
Category: Mushroom recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS

  • Mushroom / Button mushroom - 15 nos.
  • Big onion - 1
  • Garlic cloves - 10
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1/4 tsp
  • Salt - as needed
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves - Few
  • Hing/ Asafetida - a pinch
Coriander leaves - to garnish
Lemon juice - few drops (optional, I dint use)
HOW TO MAKE MUSHROOM STIR FRY
  1. Wash and clean mushroom, chop and set aside.
  2. Wash and finely chop onion. Peel garlic and keep aside.
  3. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds.
  4. Saute onion, garlic cloves till transparent.
  5. Add mushroom. Saute and add salt, red chilli powder, turmeric and garam masala powder.
  6. Saute till mushroom cooks well. Cover and cook in low flame till mushroom becomes soft.
  7. Switch off the flame. Squeeze some lemon juice if needed. Serve with sambar rice and rasam rice.
METHOD - STEP BY STEP PICTURES
  • Wash and clean mushroom. Chop the stem and discard it. Slice into pieces. Chop the onion finely. Peel the garlic and set aside.
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal and cumin seeds.mushroom stir fry
  • Add onion, garlic and curry leaves. Saute till onion, garlic becomes transparent. Add mushroom pieces and saute till its half cooked.
  • mushroom stir fry
  • Add the required salt, red chilli powder, turmeric powder and garam masala powder. Mix well. Mushroom will leave some water. So do not add water additionally.
  • mushroom stir fry
  • Cover and cook in low flame till mushroom becomes soft and well cooked. Switch off the flame. Garnish with coriander leaves. Squeeze some lemon juice if you like. Serve with sambar rice and rasam rice. Roll in chapathi or stuff in bread sandwich.
    Enjoy !

Note

  • For variations, you can add 1/2 tsp of ginger garlic paste and saute with onion till raw smell goes off.
  • You can use sambar powder instead of red chilli powder.
  • To make it like a semi gravy consistency, you can saute 1/2 cup of tomato too.

Try this easy mushroom stir fry and enjoy with rice ! I served with paruppu kulambu.
kalan poriyal


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