Chow Chow Kuzhambu Recipe – Chayote Gravy For Rice, Chapathi, Dosa

Usually I make Chow chow kootu and poriyal as side dish for rice Or I make sambar for rice adding chow chow. As Iam bored of making the same recipes with chow chow, I was looking for a change from these usual Chayote recipescho. I found this interesting chow chow kuzhambu and tried it for our lunch. It tastes more like kurma kuzhambu as it has spices like cinnamon and cloves. I loved its flavor. I mixed with plain rice adding a dash of ghee and enjoyed it.

Not only for rice, this chow chow kuzhambu tastes great for chapathi, idli, dosa as well. Just adjust the consistency of this kuzhambu, make it thick or thin and serve with the main dish accordingly.

Friends, do try this easy, yummy Chow chow kulambu easily in a pressure cooker as shown in this recipe. Even bachelors and office goers can try this gravy for your lunch box and dinner. I am sure you will love it with rice, idli dosa and chapathi.

Chow chow kuzhambu recipe

Chow chow kuzhambu recipe for rice, idli, dosa and chapathi

 

Cuisine: South Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Chow chow / Chayote - 2 ( small ones) Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/4 tsp Curry leaves - few Asafoetida / Hing - a pinch Big onion - 1 (finely chopped) Salt and water - as needed Coriander leaves - to garnish To dry roast and grind Coriander seeds - 2 tsp Cumin seeds - 1/2 tsp Pepper corns - 1/2 tsp Cinnamon - 1 inch piece Cloves - 2 Red chilli - 2 Grated coconut - 2 tbsp Tomato - 1 big or 2 small

HOW TO MAKE CHOW CHOW KUZHAMBU

1. Wash and peel the skin of chow chow and chop into cubes.
2. In a kadai, dry roast the coriander seeds, red chilli, cumin seeds, pepper, cinnamon and cloves. Remove and grind to a coarse powder adding grated coconut.
3. Lastly add one chopped tomato and grind to a smooth paste. Set aside.
4. Heat oil in a cooker base. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing.
5. Add onion and saute for few minutes. Add the chopped chow chow pieces, turmeric powder, salt and saute well.
6. Add the ground tomato masala paste and saute for a minute. Add required water. Mix well, check for taste and pressure cook in low flame for one whistle.
7. Remove after the pressure is released naturally. Oil floating chow chow kuzhambu will be ready.
8. Check for consistency and boil more if watery.
9. Lastly garnish with coriander leaves and serve hot with plain rice, idli, dosa and chapathi. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of chayote/ chow chow and chop into cubes. Set aside. In a kadai, dry roast coriander seeds, red chilli, cumin seeds, pepper, cinnamon and cloves. Remove and grind to a coarse powder adding grated coconut. Add chopped tomato and grind to a smooth paste adding required water. Set aside.   Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal , hing, curry leaves. Add finely chopped onion and saute till transparent. Add chopped chow chow pieces. Saute for a minute. Add the ground masala paste and saute for few minutes. Add required water, salt and turmeric powder. Mix well and check for taste. If required, add salt and red chilli powder. Close the lid and pressure cook in low flame for one whistle. Switch off the flame. Open the cooker once the pressure releases naturally. Once you open the cooker, you can see a layer of oil floating on top. Check for consistency. Add water if its too thick. If its watery, boil for few minutes till you get desired consistency. Lastly garnish with finely chopped coriander leaves. Serve with rice. If you are serving for chapathi, make this kuzhambu thick like kurma and serve it. Enjoy !

Note

Add more red chillies while roasting for spicy taste. Adjust the consistency of this gravy as per your requirement. If you are serving for rice, idli, dosa, make it semi thick. If its for chapathi, make it thick.

Try this easy, yummy Chow chow kuzhambu and enjoy !

 

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Kovakkai Masala Kuzhambu Recipe –Tindora Gravy For Rice, Roti

Today’s Kovakkai masala kuzhambu / Tindora gravy for rice and roti is my long time pending recipe bookmarked from Nees kitchen. At last I tried it yesterday for our lunch. I made slight changes in the ingredients and prepared this gravy directly in my pressure cooker as I had less time to cook. So the job was done under 15 minutes. It was so easy to make and tasted great with nice peanut flavor. We all loved it with plain rice and ghee. You can enjoy with roti if you make the gravy slightly thick. The taste of this gravy reminds you Andhra style dondakaya masala. Ok friends, lets see how to make this easy and yummy kovakkai masala with step by step pictures.

Kovakkai masala recipe

Kovakkai masala recipe / Tindora gravy for rice, roti

Cuisine: South Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Tindora / Kovakkai - 25 nos Ripe tomato - 2 Red chilli powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt - as needed To roast and grind Coriander seeds - 1 tsp Sesame seeds - 2 tsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1 Roasted peanuts - 1/3 cup ( I used with skin) Grated coconut - 1 tbsp (optional) To temper Gingely oil – 3 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Chana dal – 1 tsp Cumin seeds – 1/2 tsp Curry leaves – Few Green chilli – 2 Big onion – 2 Ginger garlic paste – 1/2 tsp

HOW TO MAKE KOVAKKAI MASALA

1. Wash and slit kovakkai into . Set aside.
2. Heat oil in a kadai and roast all the ingredients given under “to roast and grind”.
3. Lastly add roasted peanuts and coconut. Mix well and switch off the flame.
4. Grind the masala to a smooth paste. In a pressure cooker heat oil.
5. Splutter mustard seeds, urad, chana dal and cumin seeds. Add green chilli.
6. Add the onion and saute well. Add the slit kovakkai and toss for a minute.
7. Add gg paste and saute well. Add turmeric powder and chilli powder.
8. Saute quickly without burning the masala. Add tomato , peanut masala and cook for a minute.
9. Lastly add 1 cup of water and pressure cook in low flame for one whistle.
10. Open the cooker after steam is released. Garnish with coriander leaves.
11. Serve hot with rice or roti.

KOVAKKAI MASALA RECIPE - STEP BY STEP PICTURES

Wash and slit the kovakkai / Ivy gourd into 4 parts till half the way.  Heat a kadai and dry roast the sesame seeds, dhania seeds, cloves, cinnamon and cardamom. Switch off the flame and add roasted peanuts, grated coconut. Grind to a smooth paste adding required water. Set aside. Heat oil in a cooker base and splutter mustard seeds, urad dal , chana dal and cumin seeds. Add onion and green chilli. Saute till onion become transparent. Add chopped kovakkai, saute for a minute. Add ginger garlic paste and saute for one minute. Add turmeric powder, chilli powder, salt & mix well. Do not burn any spices. Now add chopped tomato. Cook till mushy. Then add the ground peanut masala. Mix and cook for a minute. Now add required water. I used 1 cup of water. Mix well and check for taste. Pressure cook in low flame for one whistle (It takes 8 to 10 minutes). Switch off the flame and let the pressure subside. Open the cooker. You will see a layer of oil floating on top with a nice masala smell. Check the thickness of gravy. If its too watery, boil for a minute. If its too thick, add little water and mix well. Give one boil if needed. Garnish with coriander leaves. Enjoy mixing with plain rice adding few drops of ghee ! You can also try with roti / chapathi if you like.

Note

Use small size kovakkai for better looks. I used bigger ones. So my gravy was not so appealing. Cinnamon and coconut are optional. Its not mentioned in the original recipe. But I used it. Adjust the quantity of green chilli and chilli powder as per your taste.

Try this easy, yummy kovakkai masala kuzhambu recipe and enjoy !

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This is my first try on baby corn masala gravy for chapathi and roti. I watched few YouTube videos and came up with this north Indian style gravy recipe with onion, tomato base. This recipe is without coconut. It tastes so good. We all loved it with soft chapati. It tastes similar to restaurant style paneer butter masala. Its not so spicy too. I made this gravy directly in a pressure cooker for easy and quick cooking. 

If you make it a thick gravy, you can keep in a dosa and make baby corn masala dosa as well. Friends, do try this yummy North Indian style baby corn masala gravy and enjoy with chapathi, roti or naan. Lets see how to make baby corn masala with step by step pictures and video.

Baby corn masala gravy for chapathi, roti

Easy baby corn masala gravy in a pressure cooker. Its a good side dish for chapati, roti and naan.

Cuisine: North Indian

Category: Main course

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup =250ml Baby corn - 4 to 5 Big onion - 1 Ginger garlic paste / gg paste – 1 tsp Ripe tomato - 2 big (Grind to puree) Cashewnuts - 8 to 10 (Grind to a paste adding milk/water) Turmeric powder - 1/4 tsp Red chilli powder - 3/4 tsp Coriander powder / dhania powder - 1 tsp Garam masala powder - 1/2 tsp Crushed kasoori methi - 1 tsp Cinnamon, cloves, cardamom and bay leaf – 1 each Cumin seeds or shahjeera – 1/2 tsp ( I used black cumin seeds) Salt & water - as needed Cooking oil - 2 tbsp (Any Flavorless oil) Butter - 2 tsp (optional) Coriander leaves - to garnish

HOW TO MAKE BABY CORN MASALA GRAVY

1. Wash and chop baby corn into small roundels.
2. Grind tomato to a smooth paste and set aside.
3. Grind cashew nuts to a smooth paste adding little milk or water.
4. In a pressure cooker, heat oil + butter. Saute whole spices and cumin seeds.
5. Add onion, gg paste and saute for a minute. Add spice powders and saute in low flame.
6. Then add tomato puree, salt and sugar. Mix well.
7. Add baby corn pieces and cashew paste. Add garam masala powder. Mix well and add water.
8. Pressure cook in low flame for 2 whistles. Open the cooker and add kasoori methi.
9. Give a boil. Garnish with coriander leaves. Serve hot with chapati, roti and naan.

BABY CORN GRAVY RECIPE - STEP BY STEP PICTURES

Wash and clean the baby corn by removing the fiber part. Cut into small, thick roundels. Set aside. Chop onion finely. Grind tomato to a smooth puree adding required water. Grind cashew nuts to a smooth paste adding required water or milk. Set aside.  In a pressure cooker base, heat oil + butter. Saute cinnamon, cloves, cardamom, bay leaf and cumin seeds / black cumin seeds. Saute for a minute in medium flame without burning it. Add the chopped onion and saute till transparent. Then add ginger garlic paste. Saute till its raw smell goes off. Reduce the flame to low. Add turmeric powder, red chilli powder and coriander powder. Saute for a minute without burning the powders. Now add the tomato puree, salt and sugar. Stir it well. Let it boil in medium flame till the puree thickens and leaves oil in the sides.  Now add 1 cup of water, chopped baby corn, cashew nuts paste and garam masala powder. Mix well and check for taste. Add more salt and chilli powder if needed. Close the lid and pressure cook for two whistles in low flame. Open the cooker after steam is released. Check for the consistency of gravy. If its too thin, boil for sometime till  slightly thick. Lastly add crushed kasoori methi and coriander leaves. Mix well and boil for a minute. Switch off the flame and serve hot with roti/ chapati / naan. Enjoy !

  

Note

Adjust the quantity of chilli powder as per your spice level. Do not skip cashew paste as it adds thickness and richness to the gravy. For more richness, you can add a tbsp of fresh cream at the end before serving.

Try this yummy baby corn masala gravy and enjoy with roti/ chapati.

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

 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 !

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:3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

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 bayleaf, 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. Heat coconut oil in a pressure cooker base. Add bayleaf, black stone flower and mix well. Add the chopped vegetables, sugar, salt and mix well for a minute in medium flame. Now add the ground masala paste and mix quickly. Add 1 cup of water. Mix well and close the lid of pressure cooker. 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. 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.

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Capsicum Kurma Recipe – Bell Pepper Korma For Chapathi/ Roti

I make capsicum recipes very rarely at home as Sendhil and Raksha is not a big fan of it. But I love to try varieties of capsicum recipes and share in my blog. So once in a while my family members say yes for side dish with capsicum. I have already tried and shared green capsicum chutney for idli, dosa and tomato capsicum masala for chapathi. After trying those recipes, I had a craving to try capsicum kurma as side dish for roti. So last week I tried this kurma for the first time following Yummy tummy Aarthi’s recipe. 

Usually South Indian kurma has a coconut base whereas North Indian korma is prepared with tomato onion base. But this capsicum kurma is prepared with peanut, onion and tomato masala which made me try this recipe. As expected it tasted different from the usual South Indian kurma. Its taste reminded Hyderabadi mirchi ka salan to me. Sendhil and myself liked it very much with chapati. I made slight changes and deviations from the original recipe based on my convenience. I used green capsicum alone as I don’t buy red or yellow capsicum often. With a nice flavor of capsicum, it tasted great. I personally liked it with dosa too. 

Friends, do try this easy, yummy capsicum kurma recipe for roti and share your feedback. Ok, Lets see how to make capsicum korma with step by step pictures.

Capsicum kurma recipe - Green Capsicum korma for roti

Learn how to make capsicum kurma recipe with peanuts, onion, tomato masala

Cuisine: South Indian

Category: Side dish for roti

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Green capsicum - 1 Cooking oil or butter - 2 tbsp Cumin seeds – 1/2 tsp Red chilli powder – 1.5 to 2 tsp ( adjust based on spice level) Coriander powder - 1 tbsp Garam masala powder - 1 tsp Sugar – 1/2 tsp Salt & water - as needed Lemon juice – Few drops To Saute & Grind Cooking oil - 1 tbsp Peanuts - 3 tbsp Ginger – 1 inch piece Garlic – 6 cloves Big onion – 1 (Big sized) Tomato - 2 nos.

HOW TO MAKE CAPSICUM KURMA

1. Wash and chop capsicum into cubes.
2. Heat oil or butter in a kadai. Roast peanuts till its skin cracks.
3. Add onion, ginger, garlic and saute till transparent.
4. Add tomato and saute till pulpy. Cool down and grind to a smooth paste.
5. Heat butter in a kadai. Splutter cumin. Saute capsicum cubes.
6. Add the ground masala paste,spice powders, salt and sugar.
7. Saute till raw smell goes off. Add the required water.
8. Boil for 5 minutes till nice aroma emits.Switch off the flame. Add some lemon juice.
9. Garnish with coriander leaves and serve hot with chapathi / roti.

CAPSICUM KURMA RECIPE - STEP BY STEP PICTURES

Heat oil in a kadai. Roast peanuts till its skin crackles. Then add onion, ginger, garlic and saute till onion becomes transparent. Add tomato pieces and saute till tomato becomes pulpy. Switch off the flame and cool down. Grind the mixture to a smooth paste. Set aside. Heat oil or butter in a kadai. Splutter cumin seeds and saute capsicum pieces. Remove the capsicum pieces in a bowl if you want it crunchy to eat else add the tomato masala paste and proceed. After adding the ground masala paste., add the red chilli powder, coriander seeds powder, garam masala powder, salt and sugar. Mix well till raw smell goes off. Add the required water to bring the gravy consistency. Boil for few minutes till oil starts to float on top. Lastly add the chopped capsicum pieces if you reserved it. Mix well and switch off the flame. Add few drops of lemon juice, garnish with coriander leaves. Serve hot with chapathi / Roti. Enjoy !

Note

Adjust the quantity of spice powders as per your liking. As per the original recipe, you can grind the raw tomato to a puree. Add to the onion masala and saute well. But I sauteed the tomato along with onion. For crunchy capsicum taste, you can remove it after sauting and add at the end. But I cooked up everything together to make the capsicum soft.

Try this yummy, different capsicum kurma and enjoy with chapathi / roti !

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Cauliflower Kuzhambu Recipe - South Indian Cauliflower Gravy For Rice, Idli, Roti

 Cauliflower is in season now. Last week I bought 2 flowers and tried some new recipes with it. I prepared this South Indian, Tamil nadu style Cauliflower kuzhambu for rice, idli and chapathi for the first time watching a video in YouTube. It came out very well. Its a kurma kind of gravy that suits well for rice, idli and chapathi. 

My mom makes a similar cauliflower kulambu adding green peas. Though the ingredients are the same, this kuzhambu tasted completely different. Tamarind is not used in this recipe instead onion, tomato and coconut masala forms the base. I am sure I will make it very often in my kitchen. Lets see how to make cauliflower kuzhambu recipe with step by step pictures.

Do check out my mom's style cauliflower gravy for rice and idli, Gobi 65, Gobi manchurian and Cauliflower poriyal, Gobi paratha, cauliflower biryani 

Cauliflower kuzhambu recipe for rice, idli , dosa and roti

South Indian style Cauliflower kulambu for rice, idli, dosa , roti

Cuisine: South Indian

Category: Kuzhambu recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cauliflower - 20 florets Big onion - 2 no Ripe tomato - 3 nos (Medium sized) Ginger garlic paste - 1/2 tsp Grated coconut - 1/4 cup Fennel seeds - 1 tsp Red chilli powder - 1.5 tsp Coriander powder - 1/2tsp (optional) Turmeric powder - 1/4 tsp Garam masala powder - 1 tsp Salt & water - as needed Cooking oil – 2 tbsp + 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few Coriander leaves – to garnish

METHOD

1. Wash and parboil cauliflower florets in 3 cups of water adding turmeric powder.
2. Heat 1 tbsp oil in a kadai. Saute onion, gg paste and tomato.
3. Take sauteed ones in a mixie jar. Add grated coconut, fennel seeds, red chilli powder, garam masala powder and turmeric powder. Grind to smooth paste adding required water.
4. Heat 1 tbsp oil, temper and add the ground paste. Add the cauliflower florets.
5. Boil the gravy adding 1 cup of water, required salt. Simmer for 10 minutes till its raw smell goes off.
6. Garnish with coriander leaves and serve hot with rice, idli, dosa and roti.

METHOD - STEP BY STEP PICTURES

Wash the cauliflower florets. Boil 3 cups of water adding turmeric powder,little salt. Add cauliflower to hot water & parboil for 5 minutes. Drain the excess water & set aside. Heat 1 tbsp oil in a kadai.Saute onion, ginger garlic paste till onion turns transparent. Now add tomato and saute till mushy. Grind to a smooth paste adding coconut, fennel seeds, turmeric powder, red chilli powder, garam masala powder and salt.Add required water to make a smooth paste. Heat oil in a kadai. Temper mustard seeds, curry leaves. After it splutters, add the ground paste. Add 1.5 cups of water and parboiled cauliflower pieces. Mix well and check for taste. Add more salt or chilli powder if needed. Keep the flame medium and let the gravy boil till nice masala smell wafts through your house. Check for thickness. If its too thick, add some water and bring to desired consistency. Garnish with coriander leaves and serve hot with plain rice. Enjoy ! Enjoy !

Note

Adjust the quantity of red chilli powder and garam masala powder as per your taste. You can also use boiled potato instead of cauliflower. If you like, you can add boiled green peas along with cauliflower. Make it slightly thin if you are serving for rice, idli or dosa. If you want to serve for roti/chapathi, boil the gravy till semi thick and serve as kurma.

Try this easy, yummy cauliflower gravy for rice, idli and roti. Enjoy !

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