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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

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 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 21, 2018

Mushroom Kuzhambu – Kalan Kulambu Recipe For Rice, Chapathi, Idli, Dosa

 Mushroom kuzhambu recipe
Indian Mushroom gravy / Kalan kuzhambu for rice and chapathi was in my try list for long time. Recently my neighbor shared this all rounder button mushroom gravy recipe with me. She told this mushroom masala kuzhambu goes well with rice, roti, idli and dosa too. I was so excited and tried it immediately. It came out so good and truly flavorful. I must call this gravy as mushroom kurma kuzhambu. The taste and flavor of this gravy is awesome. You will love it for sure. My house was completely filled with the aroma of this kuzhambu which made us eat more. Even though I buy mushroom rarely, I try to make some different and interesting Indian style mushroom recipes. Glad I tried this yummy mushroom kulambu recipe. This recipe is sure a keeper. I will make it very often. If you like, you can add boiled potato cubes along with mushroom. Ok, lets see how to make this easy, flavorful mushroom kuzhambu recipe 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 kuzhambu for rice, chapathi

Mushroom masala kuzhambu recipe for rice, chapathi, idli, dosa


Mushroom masala kuzhambu recipe for rice, chapathi, idli, dosa

Mushroom kuzhambu / kalan kulambu recipe for idli, dosa, chapathi



Cuisine: Tamil nadu
Category: Mushroom recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup - 250ml
  • Mushroom / Kalan - 15 nos.
  • Cooking oil - 2 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Cardamom - 1
  • Black stone flower / Kalpasi - 1
  • Big onion - 1
  • Ginger garlic paste - 1 tsp
  • Sambar powder - 1 tsp
  • Red chlili powder - 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water – as needed
To saute & grind
  • Ripe tomato - 1
  • Big onion - 1
  • Fennel seeds - 1 tsp
  • Cashew nuts – 4 no.
  • Grated coconut - 2 tbsp
  • Coriander leaves - 1 tbsp
  • Cooking oil – 1 tbsp
HOW TO MAKE MUSHROOM KUZHAMBU
  1. Wash and clean mushroom. Chop and set aside.
  2. Heat oil in a kadai. Saute fennel seeds, onion, tomato till mushy.
  3. Add cashew nuts and mix well. Let it cool. Add coconut and coriander leaves,grind to a smooth paste.
  4. Heat oil in the same kadai. Saute whole garam masala. Saute onion till transparent.
  5. Add ginger,garlic paste and saute till raw smell goes off. Now add the chopped mushroom, red chilli powder, sambar powder and salt. Mix well.
  6. Add the ground tomato paste and required water. Boil till oil floats on top.
  7. Switch off the flame. Garnish with coriander leaves. Serve hot with plain rice, idli, dosa and chapathi.
METHOD - STEP BY STEP PICTURES
  • Wash and clean the mushroom. Pat it dry. Chop into thick slices. Wash and chop onion, tomato and keep aside.
  • mushroom kuzhambu
  • In a kadai, heat oil. Saute fennel seeds, onion till transparent. Add tomato and saute till mushy. Lastly add cashews and mix well. Switch off the flame and cool down. Add coconut, coriander leaves. Grind to a smooth paste adding enough water.
  • mushroom kuzhambu mushroom kuzhambu

    • In the same kadai, heat oil and add in cinnamon, cloves, cardamom and black stone flower. Saute onion till transparent. Then add ginger garlic paste and saute till raw smell goes off. (Refer the above picture).

    • Add chopped mushroom and saute for a minute. It will leave water. Add turmeric powder, red chilli powder, sambar powder and salt. Mix for a minute.
    • mushroom kuzhambu
    • Add the ground tomato paste and required water. Mix well and boil in low flame till oil floats on top. Gravy leaves a nice smell too. Switch off the flame. Garnish with coriander leaves. This kuzhambu thickens when it cools down. So add water to adjust the consistency. Check for salt too. Mix with plain rice and enjoy with papad. I served with potato curry.    To serve as a side dish for idli, dosa dilute the gravy like sambar by adding some water. Boil and serve. For chapathi, you can make it in kurma consistency. Enjoy !mushroom kuzhambu

    Note

                              
    • For variations, you can add boiled and cubed potatoes along with mushroom.
    • Adjust the quantity of chilli powder and sambar powder as per your taste.
    • Do not add more tomato. If you add more, gravy tastes tangy. Mushroom itself has mild tanginess.  So please be careful.
    • For variations, you can replace sambar powder with red chilli powder and dhania powder 1 tsp each.
    • For best taste and flavor, this gravy should boil till oil floats on top.

    Try this easy, yummy mushroom kuzhambu for rice, roti, idli and dosa. You will love it !
    Kalan kuzhambu recipe


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    November 13, 2018

    Karnataka Red Coconut Chutney Recipe For Idli, Dosa

    Red coconut chutney  

    I got this Karnataka style red coconut chutney recipe from Udupi recipes blog and prepared it as side dish for thatte idli ( plate idli). As its a no onion no garlic red coconut chutney recipe, ginger is used for the flavor. Actually I was hesitant to try coconut, red chilli with ginger combination. But in the original recipe it was mentioned as her father’s North Karnataka style hotel chutney. So I gave a try following the same recipe. dli. It came out well. I liked it very much more than Sendhil and Raksha as they both are against ginger in chutney. You can make this chutney thick or slightly watery based on your liking. Using byadge red chilli is a must for this chutney to give a nice, bright red color. For variations, you can skip roasted gram dal and use coconut alone. This chutney tastes the best with hot idli and dosa. Serve it topped with gingely oil. Ok, lets see how to make Karnataka style red coconut chutney with step by step pictures.

    If you are interested check out my Bangalore hotel style coconut chutney, Kerala red coconut chutney, Red coconut chutney with garlic.


    Karnataka Red Coconut Chutney Recipe


    Karnataka Red Coconut Chutney Recipe

    Karnataka Red Coconut Chutney Recipe For idli, dosa



    Cuisine: Karnataka
    Category: Chutney
    Serves: Serves 3
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes



    INGREDIENTS
    1 cup - 250ml
    • Grated coconut - 1 cup
    • Roasted gram dal / Pottukadalai / Hurigadale - 3 tsp
    • Byadgi red chilli - 4 nos.(Use 6 for spicy chutney)
    • Tamarind - Small berry size (pinch into small pieces)
    • Ginger - 1/2 inch piece
    • Asafetida/ hing - a pinch
    • Salt & water - as needed
    To Temper
    • Coconut oil - 2 tsp
    • Mustard seeds -1/2 tsp
    • Urad dal - 1 tsp
    • Curry leaves - Few
    HOW TO MAKE RED COCONUT CHUTNEY
    1. Wash and soak byadgi red chilli in little water for 5 minutes.
    2. Take the grated coconut, red chilli, tamarind, ginger, roasted gram dal and hing in a mixie jar.
    3. Add required salt, water and grind to a smooth paste.
    4. Temper mustard seeds, urad dal and curry leaves in coconut oil.
    5. Add to chutney and mix well. Serve with idli, dosa.
    METHOD - STEP BY STEP PICTURES
    • Soak byadgi red chilli in little water for 5 minutes. In a mixie jar, take the freshly grated coconut, soaked red chilli,gram dal, tamarind pieces, ginger, hing, salt and dry grind to a thick coarse paste without water.

    • Now add the required water and then grind again to a smooth paste. You can make it thick or slightly watery if you like. Transfer the chutney to a bowl.

    • Heat oil in a small kadai, temper mustard seeds, urad dal, curry leaves and add to chutney. Mix well and serve with idli, dosa.

      Enjoy !

    Note

    • For variations, skip roasted gram dal and use coconut alone.
    • If you don’t like ginger flavor, you can add 2 garlic cloves instead.

    Easy, yummy Karnataka style red coconut chutney is ready to enjoy. You too try it and share your feedback with me.
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    November 8, 2018

    Andhra Hotel Style Peanut Chutney Recipe(Without Coconut) For Idli, Dosa


    I got this Andhra hotel style peanut chutney recipe from Vahchef’s video. Vahchef mentioned that he learnt this chutney recipe from the cook of a popular street side hotel. As this recipe is completely different from the usual hotel style peanut chutney without coconut, I tried it immediately. It came out so well. We all loved it very much. If you have roasted peanuts in hand, you can make this chutney under 10 minutes with very less ingredients. The best part is adding roasted and crushed urad dal at the end which is unique and gives a mild crunchy taste. Friends, do try this Andhra hotel style peanut chutney without coconut (palli chutney / Verusenaga pachadi in Telugu) for idli, dosa. You will love it.  I served it with thatte idli  ( plate idli).

    Hotel peanut chutney recipe without coconut


    Hotel peanut chutney recipe without coconut

    Andhra hotel style peanut chutney recipe without using coconut. Its a good side dish for idli and dosa.



    Cuisine: Andhra
    Category: Chutney
    Serves: Serves 4
    Prep time: 5 Minutes
    Cook time: 20 Minutes
    Total time: 25 Minutes



    INGREDIENTS
    1 cup - 250ml
    • Roasted peanuts - 1/2 cup
    • Garlic cloves - 4 small
    • Kashmiri red chilli powder - 1/2 tbsp (1.5 to 2 tsp)
    • Tamarind - small gooseberrey size
    • Salt & water - as needed
    • Cooking oil - 1 tbsp
    To saute and grind
    • Cooking oil - 2 tsp
    • Mustard seeds – 1/2 tsp
    • Cumin seeds – 1/2 tsp
    • Urad dal – 1.5 tbsp
    • Curry leaves - 5
    • Hing / Asafetida – 2 pinches
    To Temper
    • Cooking oil - 1 tsp
    • Mustard seeds - 1/2 tsp
    • Curry leaves - Few
    HOW TO MAKE HOTEL PEANUT CHUTNEY
    1. To make hotel peanut chutney, heat oil in a kadai and roast the garlic.
    2. To this add roasted peanuts with skin. Lower the flame and add chilli powder, tamarind extract. Mix well and switch off the flame.
    3. Add salt and grind to a smooth paste adding required water. Chutney should be slightly watery.
    4. Transfer to a bowl. Again heat oil in a kadai. Splutter mustard seeds, cumin, urad dal, curry leaves and hing. Roast and grind to coarse powder.
    5. Add this powder to peanut chutney. Mix well. Temper mustard, curry leaves.  Add to chutney. Mix well and serve with hot idli, dosa.
    PEANUT CHUTNEY - STEP BY STEP PICTURES
    • Dry roast the peanuts in a hot kadai till it skin crackles OR microwave peanuts in high power for 2 minutes. No need to remove the skin. Cool down and set aside. Soak tamarind in 1/2 cup water and take the extract. Keep it aside.

    • In a kadai, heat 1 tbsp oil and roast the garlic cloves. Add roasted peanuts, mix well. Lower the flame. Add salt, red chilli powder. Mix quickly and add tamarind extract without burning chilli powder.

    • After it cools down, grind everything to a smooth paste. Do not add more water while grinding, it may splash. So first grind the peanuts with required water to a smooth paste. Then add more water and grind to a watery chutney.

    • Transfer to a serving bowl. Now heat oil in a kadai and temper mustard seeds, cumin seeds, urad dal, hing and curry leaves. Roast the dal till golden. Grind to a powder.

    • Add to chutney, mix well. Again temper mustard seeds, curry leaves and add to chutney. Tempering is not mentioned in original recipe. But I did it. Please check the main pictures for this step. 

    • Serve this chutney with hot idli and dosa. Enjoy !

    Note

    • Adjust the quantity of red chilli powder based on your taste.
    • For variations, you can add 1 tbsp coconut while grinding.

    Try this Andhra hotel style peanut chutney for idli, dosa and enjoy !

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