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January 30, 2017

Potato Poori – Aloo Puri Recipe - Alu Ki Puri

Potato poori
Potato poori / aloo puri in Hindi is an interesting kids friendly puri recipe.Poori would be our Sunday breakfast mostly. So I started exploring varieties of poori for a change. I have already shared Palak Poori, Masala poori, Beetroot poori, Tomato poori, chola poori recipes. This Sunday I tried potato poori ( Alu ki puri in Hindi) for the first time. I made the poori dough by mixing wheat flour with boiled, mashed potato and spice powders. Puri came out super soft with awesome masala flavor. It stays soft for hours together.So it can be packed for lunch box and ideal for travel as well. Side dish is not required for this puri recipe. Still I served it with tomato sabji and onion raita. Mixed veg kurma also goes well I guess.We loved it a lot. Its a winner recipe in my house. Do try this potato poori recipe for your kids and family. They will love it very muchHappy. Next I am planning to make methi poori and mint poori. Friends, If you know any other interesting poori varieties, do share them in the comments section. I will make it HappyAs I say in all my poori posts, thickness of poori while rolling and the proper temperature(heat) of oil is the secret to get nicely puffed up poori. I have shared those points below in detail. If you are a beginner, It will sure come by practice. Ok, Lets see how to make Aloo Poori recipe with step by step photos and a video !

Aloo ki puri recipe

Potato Poori - Aloo Ki Poori Recipe

Potato Poori - Aloo Ki Poori Recipe How to make aloo ki puri / Potato poori recipe with step by step photos and video
Cuisine: North Indian
Category: Breakfast
Yields : 12 nos
Prep time: 10 Minutes
Cook time: 2 Minutes
Total time: 12 Minutes

1 cup - 250ml
  • Whole Wheat flour / atta - 1 cup ( I used Aashirvad)
  • Medium sized potato - 2 nos
  • Cumin seeds or Ajwain - 1/4 tsp
  • Red chilli powder - 1 tsp ( I used Kashmiri chilli powder)
  • Dhania powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Coriander leaves - 2 tbsp ( finely chopped)
  • Crushed kasoori methi – 1 tsp
  • Salt - as needed
  • Water - as required ( I added 1/3 cup)

  • Wash and pressure cook potato in required water in very low flame for 2 whistles.Open the cooker and remove the potato. Peel the skin. Place the potato in a wide plate or bowl and mash it.
  • To the mashed potato, add turmeric powder, red chilli powder, dhania powder, cumin seeds, garam masala powder, salt, finely chopped coriander leaves, crushed kasoori methi, wheat flour and mix well without adding water.
    Aloo ki puri
  • Add wheat flour and mix well without adding water.
    Aloo ki puri
  • Now add water little by little and make a smooth, non-sticky dough. No need to rest the dough. Roll immediately. Grease your hands with oil. Take a portion of dough.Knead for a minute. Make balls roughly. Keep the remaining dough closed till use. Take one ball, roll it well and flatten it. Dust in wheat flour once and roll the poori slightly thick. Make sure corners are thick. Remember it should not be rolled too thin like roti. It won’t puff up.
  • Roll all the poori and arrange in a plate without overlapping each other.
    Aloo ki puri
  • Heat oil in a kadai and when it gets heated , put a pinch of dough. If it rises immediately to the top, oil temperature is right. It should not be smoky. Pat the excess flour in the poori and drop one in the oil. Let it rise to the top.
    Aloo ki puri
  • When it comes to top, pat it gently with the ladle. It will puff up nicely. Flip it after the bubbles cease.Cook the other side too.Press with the ladle for uniform cooking. Drain in a tissue paper and serve hot with raita or any sabji. Do not make any side dish with potato. U can make tomato sabji or mixed veg kurma for this poori.
    Aloo poori recipe
Enjoy !

  • Poori gets puffed up only if its rolled thick evenly and properly. Oil temperature should be perfect. If its rolled thin, it comes like a papad. If the oil temperature is less, poori absorbs lot of oil and it won’t puff up.
  • At the same time, oil should not be smoking hot. Poori will become dark golden. So after you deep fry one poori, reduce the flame completely low. After dropping the next poori, increase the flame to high. By doing this way, heat of the oil can be maintained. If oil becomes smoky hot, switch off the stove for sometime. When the oil comes to right temperature, deep fry again.
  • As I have added Kashmiri red chilli powder, color of my poori was red. If you like white colored poori, add finely chopped green chilli instead of red chilli powder.
  • Do not rest the dough for long time. Poori may drink oil while frying.Try to make puri as soon as u make the dough.
  • No side dish is required for this poori. If you want to make it , mixed veg kurma and tomato onion sabji would be some good options.
Enjoy this soft, masala flavored Potato Poori at home with raita and sabji !
Aloo ki puri
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January 27, 2017

Eggless Chocolate Chip Cookies Recipe

Eggless chocolate chip cookies recipe
Eggless chocolate chip cookies recipe without brown sugar with step by step photos and a video !
Eggless Chocolate chip cookies recipe was in my try list for years. Recently Sendhil bought some chewy chocolate chip cookies from abroad. Even though it was yummy, crispy choco chip cookies are our favoriteLove Struck. It tempted me to try at home. So I was looking for some recipes that yields crispy chocolate chip cookies. Finally I got this eggless chocolate chip cookies recipe without brown sugar from Gayathri’s cook spot. It is Tarla Dalal’s recipe. Gayathri had tried & shared it with her own tips. So this recipe was a double assurance for me. I baked this egg free chocolate chip cookies for Raksha’s evening snacks yesterday. It came out crispy, buttery and tasted great as I expected. I passed on few cookies to Raksha’s friends in my apartment. All the kids gave a big thumbs up. What else I need to share this recipe in my blog Winking.Friends, do try this easy eggless chocolate chip cookies for your kids. It can be served as a breakfast along with a glass of milk or as an after school snack in the evening. These cookies can also be served for kids birthday parties and get together. In that case, cookie dough can be made in advanced and refrigerated till use. It can be thawed and baked at anytime. Lets see how to make eggless chocolate chip cookies with step by step photo and a video !

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January 24, 2017

Coimbatore Annapoorna Hotel Sambar Recipe – Restaurant Style Idli Sambar Recipe

Annapoorna hotel sambar
I make varieties of idli, dosa at least thrice in week. So I keep trying different side dishes, it may be either chutney or sambar. As a result of this, I could share a collection of South Indian style 50 chutney recipes and 30 idli sambar/Tiffin sambar recipes in my blog. In my idli sambar collection, I have already shared few hotel style sambar recipes like Saravana bhavan hotel sambar, Tamilnadu style hotel sambar ( Madurai, Tirunelveli), easy restaurant style sambar, Udupi hotel style sambar and AAB sambar recipes. But my collection won’t be a complete one without some of the most popular idli sambar recipes like Coimbatore Annapoorna Hotel Tiffin sambar and Madras Ratna Cafe Sambar. I have tasted this sambar only once from Hotel Sree Annapoorna Sree Gowri Shankar near Coimbatore Bus stand and that too before marriage. To be frank, I did not remember its taste at allBatting Eyelashes.So I was hesitant to try this sambar recipe from other blogs. Recently my friend Sudha suggested me to try this sambar recipe from Kannamma’s blog.Thank you so much Suguna & Chef Mr.Palanisami for sharing this wonderful recipe with us. After seeing the excellent feedbacks from many readers of Coimbatore, I got the confidence to try it. Just like other hotel sambar recipes, this one also calls for roasting, grinding and adding freshly ground spices.But the ingredients for sambar powder is different. Actually my friend had advised me to use half the quantity of ingredients as the yield of this sambar will be more for a 2-3 members family. So I halved the quantity of sambar powder ingredients & dal, modified the cooking procedure slightly for ease. Raksha & Sendhil loved it a lot. Friends, do try this yummy hotel style sambar recipe at home (If possible with drumstick). Its one of the best side dish for idli/ mini idli, dosa, pongal and vada. You will love it for sure. Ok, Lets see how to make this yummy, Coimbatore special Annapoorna hotel sambar recipe with step by step photos and a video !! Don’t forget to go through the “Points to note” given below.

UPDATED :  Recently I tasted this sambar in Annapoorna hotel, Coimbatore. I felt the sambar was more sweet in taste and I could smell some ginger too. So I have updated this recipe based on the one I tasted. Also I tried this sambar with drumstick and updated a picture above. When I added drumstick, it tasted good with rice as well. So this sambar can be had with rice if you add drumstick. But reduce the quantity of jaggery if making for rice. Also see the actual color of sambar. I served it with brown rice idli below.

Please check the video recipe below.

  1. As per the original recipe, the quantity of drumstick should be twice that of toor dal. For this quantity, you should use 1 drumstick. Chop into small finger size pieces.Alternatively, you can use 2 brinjal, 1 medium carrot,1 medium sized potato. But flavor of the sambar may vary.
  2. If you add drumstick, u can serve this sambar with rice too. Color of the sambar also varies.
  3. This Sambar masala needs 12 ingredients. So please keep them ready in a plate before roasting. Roasting the spices perfectly is the key for this sambar.So do not burn them.
  4. According to the original recipe, the quantity of tamarind and jaggery should be equal. But I reduced the jaggery as Sendhil doesn’t like the sweet taste in sambar.
  5. I used long red chilli but original recipe called for using guntur chilli. So slight color deviation in the sambar was there. 
  6. The original recipe called for pressure cooking tomato, onion and drumstick pieces separately for one or two whistles in high flame whereas I cooked them along with the dal by keeping them in a small box inside the cooker. Refer the pics and video for more detail. I did this to reduce the cooking time of sambar.
  7. As a general rule of hotel sambar, it tastes the best when you give more standing time.So if you prepare this sambar for your guest, prepare it 3-4 hours in advance. Reheat it at the time of serving.
  8. The yield of this sambar will be more as it thickens when cools down.So add little water at the end, mix well, check for salt and then serve.
  9. If you want to make this sambar only for 2 people, use half of the quantity of ingredients mentioned.
  10. Adding ghee at the end is a must. It gives awesome flavor to this sambar.
  11. Garnish with coriander leaves without fail.

Annapoorna Hotel Style Idli Sambar Recipe

Annapoorna Hotel Style Idli Sambar Recipe Coimbatore Annapoorna Hotel Idli Sambar Recipe - One of the best hotel sambar recipes !
Cuisine: South Indian
Category: Side dish for Idli, dosa
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 250ml
To pressure cook
  • Toor dal - 1/4 cup
  • Water - 2 cups
  • Turmeric powder - 1/4 tsp
  • Cooking oil - Few drops
  • Tomato - 1 no ( Chopped)
  • Big onion - 1 no ( cube cut)
  • Drumstick - 1/2 no ( Chop into small finger size)
For sambar powder
  • Sesame oil/Gingely oil - 2 tsp
  • Methi seeds - 1/8 tsp
  • Cumin seeds - 1/2 tsp
  • Pepper corns - 3 nos
  • Red chilli - 2 nos ( I used long variety, 3 Guntur chilli can also be used)
  • Coriander seeds/Dhania - 2 tsp
  • Chana dal - 1 tbsp
  • Urad dal - 1/2 tbsp
  • Grated coconut or dry coconut - 1 tbsp
  • Curry leaves -  5 nos ( 1/2 sprig)
  • Asafetida - 2 big pinches
  • Jaggery - 1 tsp to 2 tsp (I used 2 tsp after tasting the original sambar)
  • Ginger - 1/4 tsp ( chop finely, optional)
  • Tamarind - Medium gooseberry size ( slightly bigger than small gooseberry size)
  • Water – 2 + 1/2 cup ( To boil + grind)
To temper
  • Sesame oil/Gingely oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Red chilli powder - 1/2 tsp
To garnish
  • Coriander leaves - 2 tbsp ( finely chopped)
  • Ghee - 1 tbsp

  • In a cooker base, add toor dal, 2 cups water, 1/4 tsp turmeric powder and few drops of cooking oil. In a small box, add chopped onion, tomato, drumstick pieces or other vegetables if using. Add 1/4 cup water. Keep the box inside the cooker.
    Annapoorna hotel sambar recipe
  • Pressure cook in low flame for 2 whistles. Open the cooker and take the box out. Keep aside.Mash the dal with a whisk or ladle. Set aside.
    Annapoorna hotel sambar recipe
  • In a kadai, heat 2 tsp sesame oil.Roast methi seeds, cumin seeds, chana dal, urad dal, red chilli, pepper corns, dhania and roast till dals turn golden in color. Add pinched tamarind. Saute for a second. Add the curry leaves, hing, grated coconut, ginger and jaggery. Saute for 30 seconds. Grind this mixture to a smooth paste adding 1/2 cup water. Slightly coarse paste is also fine.
    Annapoorna hotel sambar recipe
  • In the same kadai, add the ground paste + 2 cups of water.Mix well and boil for few minutes. Add the cooked onion+ tomato + Veggies mixture.Boil for a minute. Add the mashed dal, required salt & boil the sambar in medium flame for few minutes.
    Annapoorna hotel sambar recipe
    Annapoorna hotel sambar recipe
  • Heat oil in a kadai and when it gets heated , splutter mustard seeds, curry leaves.SWITCH OFF THE FLAME ! Add red chilli powder, mix well quickly and add this to the boiling sambar. Do not burn the red chilli powder. Boil the sambar for a minute.
  • Last but not the least, add 2 tsp ghee,  chopped coriander leaves and mix well. Serve hot with idli !
  • This sambar becomes thick as it cools down.So add water to adjust the consistency before serving.Check for salt as well.
    Annapoorna hotel sambar recipe
    Annapoorna hotel sambar recipe
Enjoy !

  • Adjust the quantity of red chilli & chilli powder if u want more spicy taste.
  • Do not add more tamarind. Tamarind should be minimum for idli sambar.
  • This sambar becomes thick as it cools down.So add water whenever needed, mix well. Check for salt and serve.
Enjoy this yummy idli sambar with piping hot idli ! Tastes great.

Annapoorna hotel style idli sambar recipe
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January 21, 2017

Gajar Ka Halwa Recipe Without Khoya In Kadai - Carrot Halwa With Milk

Carrot halwa recipe cooked in a kadai with step by step photo and a video !
Carrot halwa (Gajar Ka halwa In Hindi) is one of the most popular Indian desserts that is loved by all. Long back I had shared “How to prepare carrot halwa in pressure cooker”. That’s my go-to recipe for making easy and quick carrot halwa. Yesterday for a change, I prepared this traditional method of making carrot halwa in a kadai by using milk,sugar and ghee. I offered it as prasadam for my Friday Lakshmi Pooja. For making carrot halwa, Delhi carrots are mostly used by North Indians whereas I made it with our South Indian orange carrots(Ooty carrot). Traditionally it is prepared in a big iron kadai but I used my non-stick kadai that suits my Induction stove as I wanted to make a video recipe as well. So there are mild deviations from the perfect traditional ones but this one tastes and looks equally good. I have not used condensed milk ( Milk maid) Or Khoya/ mawa. So the preparation time and cooking time takes a bit longer than pressure cooker version. Still the final result makes you forget all the painHappy .Lets see how to make carrot halwa/ Gajar Halwa at home with step by step photos and video !!

Carrot Halwa Recipe - Gajar Ka Halwa

Carrot Halwa Recipe - Gajar Ka Halwa How to make carrot halwa - Gajar Halwa Recipe using milk
Cuisine: Indian
Category: Sweet
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 25 Minutes
Total time: 35 Minutes

1 cup - 250ml
  • Carrot - 4 nos OR Grated carrot - 2.5 cups
  • Boiled milk - 1 cup
  • Sugar - 1/2 cup (heaped)
  • Ghee - 3 tbsp
  • Cashews & Almonds/Badam - 5 each ( chopped)
  • Cardamom powder - 1/2 tsp

  • Wash and peel the skin of carrots. Grate it using a big sized holes grater.Do not use a small hole grater because halwa turns mushy and the end of cooking.Grate and keep in a plate.

  • In a kadai, heat 2 tbsp ghee and add the grated carrot.Saute well till the raw smell goes off and color of carrot changes to pale orange. It takes nearly 3-5 minutes. 
  • Now add 1 cup of milk and mix well.Keep the flame medium and cover the kadai with a lid. Carrots get cooked in milk. Wait till all the milk is absorbed by the milk. Open the kadai every now & then, stir till bottom to avoid burning. Cooking takes nearly 10-15 minutes.
  • Now add 1/2 cup (heaped)sugar and mix well. Sugar melts and mixture will become watery.Check for taste and add 2 tbsp more sugar if needed. Keep the flame medium and keep stirring till 3/4th of the moisture is lost. When the halwa becomes thick and starts to leave the sides of kadai, add cardamom powder, 1tbsp ghee and mix well. When the halwa becomes thick, gathers in the center with very little moisture, remove it and sprinkle chopped nuts. Serve warm with ice cream or cold !
  • ** Do not stir the halwa for long time to become thick & dry because when the halwa cools down, it will become hard & chewy.So remove it when there is very little moisture content. This halwa can be refrigerated and stored for a week.Reheat in a microwave for 1 minute and serve warm if needed.
  • Enjoy !

  • Add more sugar ( 2 tbsp extra) for more sweetness.Sugar can be added any time while cooking carrot halwa.
  • You can use Delhi carrots instead of the regular orange carrot for bright color.
  • Serve warm with your favorite ice cream to enjoy its best taste !
Enjoy this delicious carrot halwa with a scoop of vanilla ice cream. Its a blissful combo !!
Carrot halwa
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January 19, 2017

Red Poha Upma – Sigappu Aval Upma – Red Aval Recipes

Red Poha Upma
Poha( Flattened Rice/Rice flakes in English, Aval In Tamil, Avalakki In Kannada, Poha in Hindi) is used to make quick and easy, Instant breakfast recipes like Poha upma, Poha idli , Poha pongal etc. Mostly I make Poha recipes using white poha but red poha is considered to be high in nutrition with lots of health benefits.It is prepared from red rice.It is good for diabetes and is rich in fiber, vitamin B and minerals like calcium, zinc, iron, manganese, magnesium. Recently one of my readers suggested me to share some red aval recipes. So last time when I went to Salem, I bought a pack of Red Aval ( Sivappu aval in Tamil), Kambu aval and Ragi aval from Barathi supermarket. I followed my usual aval upma recipe and made this instant sigappu aval upma recipe quickly for our breakfast. It was very nice,flavorful and tasty. Above all, we got a satisfaction of having a healthy food. Ok, Lets see how to make red aval upma with step by step photos !

Check out my Instant, ready to eat Poha Mix Recipe !

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January 17, 2017

Avarekalu Palya - Avarekalu Dantina Soppu Palya Recipe

Avarekalu palya
Here is an interesting avarekalu palya recipe / avarekalu curry for rice. Every year during Avarekalu (Indian Field beans/Surti/Lilva beans in English, Mochai in Tamil) season, I would like to try some new and unique recipes with it. As I say in all my Karnataka recipes post, my 7 Kannadiga friends ( School moms group) are the biggest source and inspiration for me to try and share Karnataka recipes in Chitra’s Food Book. According to me, each and every recipe I learn from them is a Gem. I have already shared few avarekalu recipes like Hitikida Avarekalu gravy for Ragi mudde, Avarekalu methi pulao, Avarekalu sagu, Avarekalu Huli from my friends. This year I learnt Avarekalu Dantina soppu palya ( Lilva beans/Surti – Amaranth Leaves curry in English, Mochai kottai -Thandu keerai poriyal in Tamil) from my friend Megha. As I had just a handful of leftover Avarekalu after Sankranti celebration, I wanted to use it effectively. So Megha suggested me to make avarekalu palya adding soppu so that the yield will be more and its a healthy option as well. She told they reserve the cooked soppu water to make bassaru recipe. But I used it to make Lauki gravy. Soon I will learn Bassaru from my friends and share it here. I still have avarekalu akki roti and avarekalu uppittu recipes in my try list. I will try to share them at least by next year during this season. Now lets see how to make this healthy, Karnataka style avarekalu Soppu palya.
avarekalu soppu palya

Avarekalu Danitina soppu palya

Avarekalu Danitina soppu palya Field beans - Amaranth leaves Curry for rice
Cuisine: Indian
Category: Side dish for rice
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes

1 cup - 250ml
  • Avarekalu/ Field beans - 1/2 cup
  • Dantina soppu/ Thandu keerai/ Amaranth leaves - 2 cups ( chopped)
  • Garlic cloves - 5 nos ( crushed)
  • Big onion - 1 no ( Finely chopped)
  • Red chilli - 2 nos ( Pinched)
  • Curry leaves - few
To Temper
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Grated coconut - 2 tbsp

  • Wash and chop the soppu leaves( Keerai leaves) and set aside. In a cooker base, take the avarekalu ( Mochai/Field beans) and put the chopped leaves.  Add 1 cup of water to it and the required salt.
    Avarekalu dantina soppu palya
  • Pressure cook for one whistle in low flame. Drain the excess water in a bowl, use it for making gravies.
    Avarekalu dantina soppu palya
  • In a kadai, heat oil and temper mustard seeds, urad dal, cumin seeds and curry leaves.Add pinched red chillies, crushed garlic and finely chopped big onion. Saute till onion turns transparent.
    Avarekalu dantina soppu palya
  • Add the cooked soppu+avarekalu, mix well. Check for salt and mix well. Lastly add the grated coconut and mix well. Serve with rice !
    Avarekalu dantina soppu palya
Enjoy !

  • Crushed garlic and chopped onion gives a nice flavor to this palya
  • You can skip onion & garlic if you want to make no onion no garlic version. In that case, add more grated coconut at the end.
  • You can use arave soppu/Arai keerai instead of Dantina soppu/Thandu keerai.
Try this healthy,  Avarekalu soppu palya recipe for rice and enjoy !
Avarekalu dantina soppu palya recipe
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January 16, 2017

Brinjal Kurma Recipe / Kathirikai Kurma For Idli, Dosa,Chapathi

Brinjal kurma recipe

Many of you would have heard about and tasted brinjal kurma for biryani and rice. Even I have posted the same in my blog. But when I came across this brinjal kurma (Kathirikai kuruma in Tamil) recipe for idli,dosa and chapathi in a cookbook, it was new and interesting to me. As I am a big fan of brinjal recipes, I tried it immediately as a side dish for thatte idli for our weekend breakfast. It was very nice with mild flavor of masala/spices. I just loved it with idli and dosa. I hope it tastes good with chapathi/roti as well. Sendhil is not a big fan of brinjal, still he tasted this kurma without any complaints. So I thought of sharing( DedicatingWinking) this yummy, interesting brinjal kurma recipe especially for all the ardent fans of brinjal like me. I have used long green brinjal in this recipe. I guess you can try with purple variety brinjal too. Friends, do try this different kurma recipe at home and share your feedback with me Happy.Ok, Lets see how to make Brinjal kurma with step by step pictures !
Check out my Brinjal kurma for biryani too !

Brinjal kurma recipe

Brinjal Kurma Recipe

Brinjal Kurma Recipe Brinjal kurma/ Kathirikai kuruma for idli,dosa and chapathi
Cuisine: Indian
Category: Kurma varieties
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 250ml
  • Long Green Brinjal – 2 nos
  • Small onion Or Big onion – 20 nos / 1 no ( big) 
  • Tomato – 1 no
  • Curry leaves - Few
  • Red chilli powder – 1/2 - 1 tsp
  • Turmeric powder – 1/2 tsp
To grind
  • Grated Coconut – 1/4 cup
  • Pottukadalai / Fried Gram Dal – 1.5 tsp
  • Soambu/Fennel seeds – 3/4 tsp
  • Pattai /Cinnamon – 1 piece
  • Garlic cloves – 3 nos
  • Green chilli – 1 no ( use 2 for spicy kurma)
To Temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Cumin seeds – 1/2 tsp
Coriander leaves – to garnish

  • Wash and chop brinjal into small pieces.Keep immersed in water till use. Chop onion & tomato. Keep aside.
  • In a mixie jar, take all the ingredients given under “ To grind” and grind them to a smooth paste adding enough water. Keep it aside.
    Brinjal kurma recipe
  • In a cooker base, heat oil and temper mustard seeds, urad dal, curry leaves and cumin seeds. Add the chopped onions and saute until transparent. Add the chopped tomato pieces and saute till mushy. Then add the chopped brinjal pieces and saute till they shrink in size and reduce in quantity. It takes 2-3 minutes.
    Brinjal kurma recipe

  • Now add the turmeric powder, red chilli powder, salt and ground coconut paste.Mix well. Saute the mixture for a minute. Add 1 to 1.5 cups of water and pressure cook in very low flame for one whistle. Open the lid after the steam is released. If the kurma is too thick, add 1/4 cup of water, mix well and check for taste. Add more salt or chilli powder if needed. Garnish with coriander leaves. Give a boil and serve hot with idli, dosa or chapathi.
    Brinjal kurma recipe
    Brinjal kurma recipe
Enjoy !

  • Adjust the quantity of green chilli if you want more spicy taste.
  • You can use Garam masala powder if you wish. Just use 1/2 tsp.
  • You can replace brinjal with finely chopped potato or parboiled cauliflower florets too.

Kathirikai kurma
Try this easy, one pot Brinjal kurma recipe for idli, dosa or chapathi. Enjoy !!
Kathirikai kurma
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