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Showing posts with label SIDE DISH FOR IDLI DOSA. Show all posts
Showing posts with label SIDE DISH FOR IDLI DOSA. Show all posts

July 27, 2022

Palak Chutney For Rice, Dosa, Roti – Pasalai keerai thogayal - Spinach Chutney

Palak chutney

Usually I make Palak paneer, Palak chapathi or Dal palak using Palak leaves( Pasalai Keerai in Tamil) / Spinach chutney. This time I tried a chutney recipe with Palak leaves. I never thought Palak chutney would taste so good with rice and dosa. I loved it very much. Its so easy to make and tastes delicious.

During busy morning hours, if you are looking to make something easy and healthy to pack for kids and husband’s lunch box, this is the one. Tastes the best when mixed with plain rice adding ghee. I tried this recipe after watching few YouTube videos. Its similar to Andhra style Palakura Pachadi/ Palak chutney recipe.

Please check my Instant Palak dosa recipe too. 

Ok friends, lets see how to make Palak chutney with step by step pictures and video.



 Palak chutney for rice

Palak chutney / Pasalai keerai chutney recipe


Palak chutney / Pasalai keerai chutney recipe

Palak chutney / Pasalai keerai chutney recipe for rice, roti and dosa.


 
Cuisine: South Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Palak leaves / Pasalai keerai - 1 bunch
  • Cooking oil - 2 tbsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Black or White sesame seeds - 1 tsp
  • Coriander seeds / Dhania - 1 tsp
  • Green chilli - 1 or 2
  • Tamarind - 1 small piece
  • Hing / Asafoetida – 1/4 tsp
To temper
  • Ghee or cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Crushed garlic - 5
  • Red chilli - 1

HOW TO MAKE PALAK CHUTNEY
  1. Wash and chop Palak leaves roughly.
  2. Dry roast sesame seeds in a kadai and add oil to it.
  3. Saute urad dal, chana dal, hing, methi, dhania and cumin seeds.
  4. Remove in a plate. Add some oil and add in green chilli, palak leaves.
  5. Add turmeric powder, sugar and salt. Saute well till palak leaves shrink.
  6. Switch off the flame. Grind everything together to a smooth paste.
  7. Heat oil in a kadai. Temper mustard seeds, urad dal, crushed garlic and red chilli.
  8. Add to the Palak chutney and mix well. Serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

  • Wash and chop Palak leaves roughly and set aside.

  • Dry roast sesame seeds in a hot kadai. Add little oil in the kadai and add urad dal, chana dal, methi seeds,  dhania, hing and cumin seeds. Roast till dals turn golden. Remove in a plate.
  • Palak chutney
  • In the same hot kadai, add little oil and put the green chilli, chopped palak leaves, turmeric powder and salt.
  • Palak chutney
  • Saute till palak leaves shrink in quantity. Switch off the flame and cool down.
  • Palak chutney
  • Grind the roasted dals, sesame seeds mixture and sauteed palak leaves together adding little water. Grind to a thick and smooth paste.
  • Palak chutney
  • Heat oil in a small kadai. Temper mustard seeds, urad dal and add to the palak chutney. Mix well and enjoy !

Note

  • For variations, you can use red chilli instead of green chilli.
  • You can also saute one onion before adding palak leaves. It gives a unique taste and more yield of this chutney.


Try this easy, healthy Palak chutney for rice, dosa. Enjoy !

palak chutney for rice

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December 28, 2021

Paneer Bhurji Recipe - How to make Paneer Bhurji

Paneer bhurji recipe

Paneer bhurji is a simple, quick and tasty side dish for chapathi / roti. It can be prepared easily under 15 minutes. All you need is some onion, tomato for the base along with whole spices and spice powders. You can serve this paneer bhurji as side dish for roti / chapathi or stuff and roll it to make paneer frankie and enjoy ! You can also stuff this paneer bhurji in two bread slices, toast to make it a sandwich. Sometimes, I use this paneer bhurji to make paneer masala dosa too.

Friends, do try this easy and yummy Paneer bhurji and enjoy as you like. 

Paneer bhurji

Check out my other PANEER RECIPES 

Paneer bhurji recipe


Paneer bhurji recipe

Paneer bhurji recipe - Scrambled paneer masala recipe for chapathi / roti.


 
Cuisine: Indian
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Paneer / Cottage cheese - 200 gms
  • Cooking oil - 2 tbsp
  • Cumin seeds – 1/2 tsp
  • Big onion – 1 (finely chopped)
  • Ginger garlic paste – 1 tsp
  • Big Ripe tomato -1 (-do-)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Crushed kasoori methi – 1 tsp
  • Garam masala powder - 1/2 tsp
  • Salt - as needed
  • Sugar - 1/4 tsp
  • Water - as needed
  • Coriander leaves - to garnish
HOW TO MAKE PANEER BHURJI
  1. Wash and scramble the paneer into small pieces using your hands.
  2. Heat oil and splutter cumin seeds. Saute onion till transparent.
  3. Add ginger garlic paste and saute till raw smell goes off.
  4. Add tomato and saute till mushy. Add red chilli powder, turmeric powder, garam masala powder, salt and sugar. Mix well.
  5. Lastly add the scrambled paneer. Mix gently and switch off the flame.
  6. Add crushed kasoori methi and finely chopped coriander leaves.
  7. Mix and serve with roti/ chapathi.
METHOD - STEP BY STEP PICTURES
  • Wash the Paneer and scramble into small pieces or grate it using a big holed grater. Do not make it mushy. Set aside.
  • Paneer bhurji
  • Heat oil in a kadai. Splutter cumin seeds. Saute onion, ginger garlic paste till raw smell goes off.
  • Paneer bhurji
  • Now add the tomato and saute till mushy. Add turmeric powder, red chilli powder and garam masala powder. Add salt and sugar.
  • Paneer bhurji
  • Mix well and lastly add the scrambled paneer. Mix gently and add crushed Kasoori methi. Switch off the flame and garnish with finely chopped coriander leaves.
  • Paneer bhurjiPaneer bhurji
  • Remove and serve hot with chapathi / roti. 


Enjoy !

Note

  • For variations, you can saute 1/4 cup of chopped capsicum along with onion.
  • You can also add 1/2 tsp of coriander seeds powder if you like.

  
  Easy, yummy Paneer bhurji is ready to enjoy !

 Paneer bhurji


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December 21, 2021

Pirandai podi–Adamant Creeper Chutney Powder for Rice

Pirandai podi

I have kept an adamant creeper plant (Pirandai chedi in Tamil) in my balcony garden. Usually I make Pirandai thogayal or Pirandai kuzhambu. Sometimes, I make Pirandai dosa OR Red rice Pirandai dosai too.  This time, I tried Pirandai podi for a change. It came out so tasty and flavorful. We enjoyed it mixing with plain rice adding ghee. I personally liked this podi with idli, dosa too.

Friends, do try this Pirandai podi at home / Adamant creeper chutney powder recipe and store up to 2 weeks, enjoy with plain rice, idli, dosa if you like.

pirandai podi recipe

Pirandai podi / Adamant creeper chutney powder for rice


Pirandai podi / Adamant creeper chutney powder for rice

Pirandai podi / Adamant creeper chutney powder for rice


 
Cuisine: Indian
Category: side dish
Serves: 1/2 cup
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Pirandai / Adamant creeper sticks - 10
  • Urad dal - 2 tbsp
  • Chana dal - 2 tbsp
  • Sesame seeds - 1 tsp
  • Red chilli - 3
  • Pepper - 1 tsp
  • Cumin seeds - 1 tsp
  • Tamarind - Gooseberry size
  • Cooking oil / Gingely oil / Sesame oil - 2 tbsp
  • Salt - as needed
HOW TO MAKE PIRANDAI PODI
  1. Grease your hands with sesame oil generously to avoid itching.
  2. Wash and peel the ridges of Pirandai. Chop into small pieces and set aside.
  3. Heat oil and saute pirandai pieces till it shrinks in size and color turns light green or whitish.
  4. Remove in a plate. In the same oil, saute urad dal, chana dal, red chilli, sesame seeds, pepper and cumin seeds in medium flame till dals turn golden in color.
  5. Lastly add tamarind, salt and sauteed pirandai sticks. Mix well and let it cool down. 
  6. Grind everything to a smooth powder. Transfer to an air tight box.
  7. Store and use for 2 weeks.
METHOD - STEP BY STEP PICTURES
  • Wash the Pirandai sticks and set aside. Grease hands with sesame oil / Gingely oil generously. Peel the ridges of Pirandai sticks and chop into 1 inch pieces.

  • Heat oil and saute Pirandai sticks till it shrinks in size and changes in color to light green. Remove in a plate.
  • pirandai podi recipe
  • In the same oil, saute urad dal, chana dal, sesame seeds, pepper corns, cumin seeds and red chilli in low to medium flame patienly till the color of dal changes to golden.

  • Lastly add tamarind, salt and sauteed Pirandai sticks. Mix well and let everything cool down. Grind to smooth powder and store in an air tight box. Serve with plain rice adding ghee. pirandai podi recipe

Note

  • Pirandai podi can be prepared with many variations.
  • You can skip tamarind if you wish but I recommend using it as it helps to reduce the itchiness of Pirandai while eating it.
  • You can use either chana dal or Urad dal for variations.

  

  Healthy, tasty Pirandai podi is ready to use with plain rice, idli, dosa!
pirandai podi recipe

 

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November 26, 2021

20 Chutney recipes without tomato | Chutney Without Tomato

chutney without coconut

I never thought of making this collection of chutney recipes without tomato until its price hiked like sky rocket. Every year before Diwali, my in-laws tells me to keep onion and tomato in stock as its price goes to peak after Diwali because of rainy season. So I buy 2-3 kgs and keep in hand. This year too, I had a stock of both in my pantry. So the price hike of tomato din’t affect me much. But some of my friends were asking me to suggest few chutney and sambar recipes without tomato as a side dish for idli, dosa and chapathi. So I thought of making this list of chutney recipe without tomato.

Most of the chutney recipes here uses onion, garlic, peanut and coconut as major ingredients. Some of the chutney recipes like curry leaves chutney, carrot chutney and brinjal chutney are without coconut too. if you are looking for how to make chutney without tomato and coconut, you have some recipes in this list. I hope this collection of chutney recipes without tomato will be useful to many at this time. Friends, do check out this chutney recipes without tomato for idli, dosa and chapathi. You will love them. Do share your feedback if you try any. I will be happy to hear that.

Onion chutney without tomato and coconut

Pottukadalai chutney without tomato

Onion Garlic chutney without tomato, coconut

Peanut chutney without tomato

 

Carrot chutney

 

Garlic chutney without tomato, coconut

Small onion chutney

Radish Chutney

 

Walnut chutney

 

Andhra hotel style peanut chutney

Hotel style thick coconut chutney / Getti chutney

Easy peanut chutney without tomato

Curry leaves chutney

Peanut chutney without onion, garlic, tomato, coconut

Brinjal chutney

Onion chutney without tomato, coconut for appam

Raw onion chutney

Onion Green chilli chutney

Raw onion chutney – version 2

Green chilli chutney

Beetroot chutney

 

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June 3, 2021

Black Chana Kurma / Karuppu Kondakadalai Kurma - Kala chana kurma recipe

Kondakadalai kurma

Usually I make kurma for chapathi with white chana / Kabuli chana / Vellai kondakadalai in Tamil and chole for bhatura with black chana. For a change, I tried this South Indian style (Tamil nadu) black chana kurma / black chickpeas kurma/ brown chana kurma / karuppu kondakadalai kurma for chapathi after watching this YouTube video.  As it was different from my usual kurma recipes, I was tempted to try. It came out so well. We all loved it.

For South Indian kurma recipes, coconut ground with spices would be the base. But this kurma has tomato, onion and coconut for the base. So it was tasting different and yummy. I am sure this kurma would go well with poori and dosa too.

Friends, do try this easy and yummy South Indian style karuppu kondakadalai kurma and enjoy with chapathi / Poori and dosa.

Check out my hotel style white chana kurma

Easy chole recipe in pressure cooker

 black chana kurma

Black chana kurma / Karuppu kondakadalai kurma recipe


Brown chana kurma / Karuppu kondakadalai kurma recipe

Black chana kurma / Karuppu kondakadalai kurma recipe for chapathi, poori, dosa


 
Cuisine: Indian
Category: side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Black chana / Karuppu kondakadalai - 1 cup
  • Cooking oil - 2 tbsp
  • Big onion - 1
  • Green chilli - 1
  • Fennel seeds - 1/2 tsp
  • Ginger garlic paste - 1.5 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1/2 to 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
  • Coriander leaves - to garnish
To grind
  • Ripe tomato - 2
  • Big onion - 1 or small onion - 5
  • Grated coconut - 2 tbsp
  • Fennel seeds - 1/4 tsp
  • Cinnamon - 1
  • Cloves - 1
  • Cardamom - 1
  • Cashew nuts - 5
  • Boiled chana - a fistful
  • Curd - 2 tsp
HOW TO MAKE BLACK CHANA KURMA
  1. Wash and soak black chana in required water over night or 12 hours.
  2. Pressure cook in low flame for 2 whistles and set aside. Reserve a fistful for grinding.
  3. Heat oil in a kadai. Splutter fennel seeds, saute onion, ginger garlic paste.
  4. Add red chilli powder, turmeric and garam masala powder.
  5. Add the cooked chana and boil well adding enough water.
  6. Grind the ingredients given under “ to grind” to smooth paste.
  7. Add to the kurma and mix well. Add required water, salt and boil till oil floats on top.
  8. Switch off the flame and garnish with coriander leaves. 
METHOD - STEP BY STEP PICTURES
  • Wash and soak the black chana / Karuppu kondakadalai in enough water over night or 12 hours. Pressure cook it adding required water and salt for 2 whistles in low flame.
  • black chana kurma
  • Reserve a fistful of chana for grinding. Grind onion, tomato, coconut, spices and cooked chana to a smooth paste.
  • black chana kurma
  • Heat oil in a kadai. Splutter fennel seeds. Saute onion, ginger garlic paste till raw smell goes off. Add red chilli powder, turmeric powder, garam masala powder and mix well.  Add the cooked chana, ground tomato+onion+coconut paste and required water.
    • black chana kurma

    black chana kurma
  • Add required salt, mix well and add water if required. Boil till oil floats on top. Garnish with coriander leaves.
  • black chana kurma
  • Serve hot with chapathi, poori and dosa. Enjoy !

Note

  • For variations, you can saute onion, tomato, coconut and spices before grinding.
  • You can skip one green chilli and use red chilli powder alone.
  • Adjust the quantity of chilli powder and garam masala powder as per your taste.


Try this yummy and healthy brown chana kurma and enjoy !

karuppu kondakadalai kurma


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