Vegetable Paya Recipe - Side dish For Appam, Idiyappam

Appam paya – Many of you would have heard this combo or tasted in restaurants. Paya – Popularly known as “Attukal Paya” is one of the most popular side dish for appam & idiyappam in Tamil nadu. It is basically a South Asian food that is served in festivals and occasions. Paaya means “Feet” in Urdu and Hindi. This dish is prepared by cooking goat legs (Trotters in English) in a spicy masala curry. This dish is adapted in local cuisines and this paya recipe vary regionally. The cooked leg pieces is served as soup for patients as it is considered to be healthy. I have heard about this dish from my Chennai friends. I thought it would taste more like Parota Salna. 

Recently my friend Shalini told she tasted appam with vegetable paya in Saravana bhavan Grand style hotel in Salem. It tempted me to try this recipe at home. I browsed few mutton paya recipes and got this particular version from Mullai’s blog. I tweaked the recipe slightly as per my convenience and used potato instead of mutton. I made it for our Sunday breakfast as a side dish for South Indian appam recipe. It came out finger licking delicious. 

Sendhil and myself loved it a lot. I am sure, I will make this vegetable paya recipe often in my kitchen. Friends, do try this side dish for appam and idiyappam for a change. You will love it like us. You can prepare this gravy with mixed vegetables too. Ok, Lets see how to prepare paya recipe with potato ( Vegetarian version) with step by step photo !

From tomorrow I will start posting Ganesh chaturthi recipes.

Paya recipe - Vegetarian version with potato

Paya recipe - Side dish for appam with potato

Cuisine: Indian

Category: Side dish

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup – 250ml 

Potato - 2 nos Big onion - 1 no Tomato - 2 nos. Cooking oil - 2 tbsp Cinnamon - 1 inch Cloves - 2 no G&G paste - 1 tsp Cardamom - 1 no Bayleaf - 1 no Black stone flower - 1 no Fennel seeds - 1/2 tsp Turmeric powder - 1/8 tsp Red chilli powder - 1 tsp ( I used kashmiri chilli pwd) Garam masala powder or chicken masala powder – 1/2 tsp Salt & water - as needed To saute & grind : Paste 1 Cooking oil - 1 tbsp Medium sized Big onion - 1 no or small onion - 6 nos Coriander seeds / Dhania - 1.5 tsp Green chillies - 2-3 nos ( use 4 for more spicy taste) For paste-2 Grated coconut - 1/4 cup Pottukadalai/Fried gram - 2 tsp Water – to grind Mint + coriander leaves – to garnish

HOW TO MAKE VEGETABLE PAYA - METHOD

Wash and peel the skin of potato. Cut into strips of 2 inches and set aside. I chopped it lengthwise to resemble goat legs ; )) Chop onion, tomato and keep apart. In a kadai, heat oil and saute one chopped big onion, dhania seeds and green chillies. Switch off the flame and let it cool. Grind it along with coconut + Fried gram dal as I did. OR As per the original recipe,  you should grind Dhania+green chilli+ onion to a smooth paste (Paste 1). Grind coconut + fried gram dal to a smooth paste separately ( Paste 2). But I ground everything together. In a cooker base, heat oil and saute cinnamon, cloves, bayleaf, black stone flower, cardamom and fennel seeds. Add the chopped onions, g&g paste ( If you grind dhania+ chillies+onion paste separately, add it at this stage. Saute until its raw smell goes off.) Now add tomato, red chilli powder, turmeric powder, salt and saute until mushy. To this, add the sliced potato strips. Mix well for sometime. (Add coconut paste.i.e paste 2 if you have ground it seperately) Now add the ground coconut paste and saute for a minute. Add 1.5 cups of water and garam masala powder. Mix well and pressure cook for one whistle in low flame or till the potato cooks soft but retain its shape. Open the cooker after the steam is released. Mix well and check for taste and consistency. Add more salt, water and chilli powder if needed. Give a boil and finally garnish with mint+coriander leaves. This gravy thickens over time. So add more water accordingly. Enjoy !

Note

Adjust the quantity of chilli powder and green chillies as per your taste. You can skip adding coconut paste and make a watery gravy too. Instead of potato, you can use mixed vegetables like carrot, cauliflower, peas and beans.

Delicious Vegetable paya with appam is a delectable combo. Do try it and enjoy !

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Easy Hotel Sambar Recipe – How To Make Restaurant Style Idli Sambar

This is an easy version of hotel sambar recipe for idli without making hotel sambar powder. Usually I make Tamil nadu Hotel style idli sambar adding freshly roasted and ground spices. To make my job easier, I started making Idli sambar powder in bulk and use it to my need. Few months back, I watched Venkatesh Bhat’s hotel style idli sambar recipe in Samayal Samayal cookery show. It is a simplified & quick version of restaurant style idli sambar without any grinding job. As I had already tried Kerala ulli sambar recipe (Vengaya sambar), I found this recipe very close to it. So I tried it confidently.

As expected, it came out really well. I started making it regularly with my own modifications. This has become Raksha’s favorite idli sambar. It tastes good for all tiffin recipes like Idli, dosa, vada, Pongal and rice upma as well. For variations and to make it more healthy for your kids, you can add vegetables like potato, carrot & use few pieces of pumpkin instead of jaggery to give a natural sweetness in sambar. This sambar tastes mildly tangy and spicy which makes it drinkable. So you can dunk your idlis in this sambar and enjoy eating it ! If you like the taste of this sambar, you can use this sambar recipe for making mini idli sambar and sambar vadai. Try this easy version of idli sambar and prepare a quick side dish for idli, dosa during busy morning hours. Ok, lets see how to make hotel style idli sambar in an easy way !

Check out my other Idli Sambar varieties too !

Hotel Style Idli sambar Recipe

Hotel style idli sambar recipe - Quick version

Cuisine: South Indian

Category: Side dish For Idli, dosa

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor Dal - 1/4 cup Moong dal - 1 tbsp Turmeric powder - 1/4 tsp Cooking oil - few drops Water - 2 cups Big onion - 1 no (cubed) Or shallots/small onion - 10nos Ripe tomato - 2 nos (Small sized, Do not chop it, use whole tomato) Asafetida/Hing - a big pinch Curry leaves - few Grated jaggery - 1/2 tsp Besan flour – 1 tsp To temper Cooking oil or ghee - 1 tbsp ( Use ghee for best taste) Mustard seeds - 1 tsp Methi seeds - 1/8 tsp( 5nos) Cumin seeds - 1/4 tsp Urad dal - 1/2 tsp Sambar powder - 1 tbsp Red chilli powder – 1/2 tsp Dhania powder – 1 tsp Ghee  - 1 tsp & coriander leaves - to garnish ** Skip onion to make no onion, no garlic idli sambar ** Use 3 pumpkin cubes along with dal to get natural sweetness in sambar. **Add mixed vegetables like carrot & potato with dal to make it more healthy.Use one tomato if its bigger in size or sour in taste .

         

HOW TO MAKE HOTEL SAMBAR - METHOD

Wash and take the toor dal, moong dal in a pressure cooker base. Add 2 cups of water and let it soak for few minutes till you chop onions. Chop the onion and add to the cooker. Add 2 small or one big whole tomato ( Do not chop the tomato because dal may not cook mushy), turmeric powder, curry leaves, hing and few drops of cooking oil. Add enough water and cook the dal in low flame for 2 whistles. Remove the lid after the steam is released. Mash the dal + tomato very well. Make sure dal is well cooked and mashed well. Dilute besan flour in 1/4 cup of water and add to the cooked dal ( ** Adding besan flour helps to get a creamy texture to this sambar and blends well with dal).  Add jaggery. Mix well. In a kadai, heat ghee.  Keep the flame low. Splutter mustard seeds, methi seeds, urad dal, cumin seeds & sambar powder, red chilli powder and dhania powder. Saute for few seconds without burning sambar powder. Do not change its color. Add the mashed dal + besan flour mixture to the kadai. Boil the sambar for  few minutes by adding chopped coriander leaves and 1 tsp ghee. Check for taste, Add salt or red chilli powder if  needed for spicy taste. Boil for one more minute. Switch off the flame ,cover the sambar with a lid and give a standing time of one hour before serving. This sambar thickens when it cools down.So add 1/2 cup water to adjust its thickness and check for salt. Reheat it if you wish and then serve. Enjoy with hot idli, dosa & pongal. Drizzle a tsp of sesame oil or ghee if you like !

Try this easy version of hotel idli sambar at home and enjoy with piping hot idlis !

You will love it !

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Kadala Curry Recipe – Kerala Kadala Curry For Puttu, Appam

Kadala curry is the most popular, traditional side dish for puttu and appam/palappam in Kerala. Its a very healthy side dish recipe which is ideal for breakfast. In Tamil, we call this as Kondakadalai Kurma, Chana gravy in English, Kala chana kurma in Hindi. Last week I shared Kerala Puttu Recipe in my space. As I promised in that post, here is the Nadan kadala curry recipe with coconut.I watched this You tube video to try the authentic recipe as its my first attempt. It came out very well and tasted yummy with Puttu. I am sure it tastes well for appam and dosa too. Though the procedure seems little bit lengthy, its worthy to try. Even though Black chana is widely used for this recipe, I think even white chana would do. After trying this authentic version, I am looking for a simple kadala curry recipe without coconut. Friends, please mail me the recipe in my inbox if you have any. Ok, now lets see how to make Kerala style Kadala curry recipe for Puttu, Appam.

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Idli Sambar Recipe – How To Make Tiffin Sambar

I learnt this recipe from my friend Shalini. This method of making South Indian Idli sambar must be new to many of you I guess. This recipe calls for grinding masala using raw vegetables, coconut & sambar powder. So the flavor and taste of this sambar is different from our usual Hotel idli sambar and its healthy too. But this recipe is easy to make and tasted awesome. My entire family loved it very much. A big hug to my friend Shalini for teaching me this yummy Idli sambar. I am sure, I will be making this side dish for idli, dosa very often in my kitchen. Lets see how to make Idli sambar recipe using ground vegetable masala.

Idli sambar recipe with ground vegetables

Idli sambar recipe with ground vegetable masala

Cuisine: Indian

Category: Sambar recipes

Serves: Serves 4

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS

To pressure cook Toor dal – one handful (2 tbsp) Big onion - 1 no Tomato - 1 no Turmeric powder - 1/4 tsp Cooking oil - few drops Water – 1.5 cups To grind Carrot - 1/2 no (medium) Cabbage – 1 small leaf or roughly chopped cabbage - 2 tbsp Grated coconut - 2 tsp Sambar powder - 2 tsp Tamarind - Berry size ( sundakkai alavu) To Temper Ghee – 2 tsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Curry leaves – few Hing/Asafetida – 1/8 tsp Salt & water – as needed Jaggery – 1/2 tsp Coriander leaves – to garnish

 HOW TO MAKE TIFFIN SAMBAR - METHOD

Wash and pressure cook the dal, Chopped onion, one whole tomato ( Do not chop the tomato), Turmeric powder and few drops of cooking oil. Add enough water and cook the dal in low flame for 2 whistles. Remove the lid after the steam is released. Mash the dal + tomato very well and set aside. In a mixie jar, take the sliced carrot, chopped cabbage, grated coconut, sambar powder and tamarind. Add the required water and grind them to a smooth paste. Add this ground paste to the cooked dal mixture. Mix well. Add 1/2 to 1 cup of water based on the thickness. Let the sambar roll boil well at least for 3-4 minutes in medium flame till the raw smell of vegetable and sambar powder goes off. Add jaggery when it boils. Check for taste. Heat ghee in a kadai and when it gets heated, splutter the mustard seeds, urad dal , hing and curry leaves. Add to the sambar and garnish with chopped coriander leaves. Mix well and cover the sambar till use. Serve with hot idli drizzled with a tsp of gingely oil. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste. As we are grinding the vegetables and coconut, it gives thickness to the sambar. So it needs less toor dal. Do not add more vegetables for grinding as it may change the flavor of sambar. I have added tomato, onion along with dal. If you wish, you can saute them in oil and then add to the dal. Tempering in ghee gives a nice flavor.

Enjoy this yummy sambar with hot idli drizzling a tsp of sesame oil/gingely oil!!

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Kara Chutney Recipe – Spicy Onion Tomato Chutney

Yesterday I shared Chana dosa/Kondakadalai dosa along with this Kara chutney recipe. As I mentioned in that post, this kara chutney is a good side dish for that dosa. Suchi shared this recipe with me and told this is her mom’s best spicy chutney recipe she makes for Idli, dosa, Pongal and Kara adai. Basically I love red colored onion tomato chutney recipes. Usually Red chutney is my choice in hotels too. When Suchi shared this recipe along with a picture, I was very much tempted and tried this for chana dosa. This spicy, tangy chutney goes well with that soft chana dosa more than coconut chutney. Thank you so much Suchi for sharing your mom's recipe with me. Friends, do try this chutney recipe for Idli, dosa and enjoy! Forgot to tell you, this chutney is without coconut too. Ok, lets see how to make this South Indian style Kara chutney recipe.
Do check out my hotel style Red chutney recipe and Chettinad Red chilli chutney.

Kara chutney recipe

Kara chutney recipe with onion and tomato - Side dish for idli,dosa., pongal and adai

Cuisine: South Indian

Category: Chutney recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Ripe tomato - 2 no Big onion - 1 no Red chillies - 4-6 nos ( adjust as per taste, I used 5 byadgi chillies) Dhania/Coriander seeds - 1 tsp Small Garlic cloves - 4 nos Ginger - 1/2 inch piece Cooking oil – 2 tbsp Tamarind – a very small piece Salt & water - as needed To temper Cooking oil or gingely oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few

METHOD

Wash and chop the onion and tomatoes into small cubes. Peel the ginger and garlic cloves. Chop the ginger finely. Heat oil in a kadai. lower the flame and saute the dhania seeds, broken red chillies, garlic cloves and ginger pieces.  Make sure you don’t burn the dhania seeds.Then add the onion slices. Saute for a minute in medium flame. Add tomato pieces, required salt. Saute until tomato turns mushy. Switch off the flame & let it cool down. Add a very small pinch of tamarind and grind to a smooth paste adding required water.Heat oil in a small kadai and temper mustard seeds, urad dal, hing and curry leaves. Add to the chutney. Mix well and serve with Idli, dosa, pongal or adai by drizzling few tsp of gingely oil. Enjoy ! NOTE : You can carry this chutney for travel. In that case, use gingely oil for tempering and add the chutney to the kadai. Let it boil till all the moisture content vanishes. After the chutney becomes thick like a thokku, remove it from the flame and let it cool. Then store in a box and carry it for travel.Stays good for a day. Use clean spoon to handle. For variations, you can skip dhania seeds or ginger and make this chutney. I used Byadgi red chillies to get this bright color. I used nearly 5 chillies. Use 3 chillies for mild spicy taste.

Enjoy this yummy, spicy tomato kara chutney with Idli, dosa and Pongal !! We had it with chana dosa: ))

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Tomato Kurma Recipe –Thakkali Kurma For Idli Dosa

I learnt this tomato kurma recipe from my apartment neighbor aunty. She make this tomato kurma kuzhambu (She calls this as Thakkali sambar in Tamil) as a side dish for idli, dosa and Idiyappam very often. The awesome aroma of this gravy that wafts through my apartment made me ask the recipe from her and tried it immediately. It was a lovely combo for idli & dosa. I am sure it goes well with chapati/Roti and Appam if its made slightly thick but not with rice. 

In Tamil, we used to call mildly spiced gravies as Kuruma Kulambu. This is one of its kind. It tastes like kurma but looks like Kuzhambu/Sambar/Gravy in consistency. Do not forget to smell your hands after eating ;))  If you are looking for tomato kuzhambu recipe without coconut for rice , please check it HERE. Now Lets see how to do Tomato kurma for idli, dosa. 

Tomato kurma for Idli, Dosa and Idiyappam

How to make Tomato kurma for Idli, Dosa, Appam and Idiyappam

Cuisine: South Indian

Category: Side dish for idli dosa

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup = 250ml

Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few Big onion – 1no Turmeric powder – 1/4 tsp Red chilli powder – 1 tsp ( I used Kashmiri chilli pwd) Salt & water - as needed To grind Grated coconut -1.5 tbsp Fried gram dal/Pottukadalai – 1 tsp Cinnamon - 1 small piece Cloves - 1 no Cardamom - 1no ( small) Dhania seeds - 1/2 tsp Fennel seeds - 1/4 tsp Ginger - 1/2 inch piece Garlic cloves - 3 nos Khus-khus - 1/2 tsp ( optional) Ripe tomato - 2 nos ( saute in oil and then grind with above ingredients) Cooking oil - 2 tsp Coriander leaves – to garnish

HOW TO MAKE TOMATO KURMA - METHOD

Wash and chop the tomato into cubes. Heat oil in a kadai and saute the tomato pieces till mushy. Take the grated coconut, gram dal,  whole spices, ginger, garlic, dhania seeds, khus khus and grind it coarsely without adding water. Now add the sauteed tomato and again grind everything to a smooth paste adding enough water. Heat oil in a kadai and splutter mustard seeds, urad dal and curry leaves. Saute the finely chopped onions till transparent. To this add, the ground masala paste along with a cup of water. Add salt, turmeric powder and red chilli powder. Boil the gravy till the raw smell of masala paste goes off. If the gravy becomes too thick, add little water, check for sat, boil and remove in a bowl. Garnish with coriander leaves. Serve hot with Idli, dosa adding a tsp of gingely oil. Enjoy !

Note

Add minimum quantity of whole spices else it will over power the taste of kurma. Add more or less chilli powder based on the tanginess of tomato. You can skip cardamom while grinding.

Enjoy this yummy kurma kuzhambu with Idli, dosa, Idiyappam and Appam !

I love to have Idli drenched in Kurma like you see in the picture. How about you ??

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Radish Chutney – Mullangi Chutney Recipe For Idli, Dosa

 

A reader requested me to post Radish chutney recipe for Idli dosa. Until then I have never thought of making a chutney with Radish ( Mullangi in Tamil, Mooli in Hindi). I have tried Mullangi thogayal for rice but this is the first time I made a chutney for idli using radish. Actually I was worried whether the smell of Radish may spoil the chutney. But to my surprise, chutney came out truly flavorful. Even Sendhil couldn’t make out its a chutney made with Radish. 

Its a chutney without coconut and tomato too. I have used white radish, dal and onion. I must thank my reader for making me try this chutney. For this recipe, I adapted Andhra style mullangi pachadi and made slight changes as per my family’s taste buds. I guess it works well for red radish too. I am happy to include this chutney in my radish recipes and chutney collection list. Lets see how to do this easy mullangi chutney for idli dosa.

Check out my Chutney Recipes Collection, Mullangi sambar recipe, Mullangi thogayal.

Radish chutney / Mullangi Chutney recipe

White Radish Chutney for idli dosa

Cuisine: Indian

Category: Side dish for idli

Serves: 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

White Radish - 1 no ( Medium sized) Big onion - 1 no Chana dal - 1 tbsp Urad dal - 1 tbsp Red chillies - 3 nos Ginger - 1/2 inch piece Tamarind - a small piece Salt & water - as needed Cooking oil - 1.5 tbsp

METHOD

Wash and peel the skin of radish. Grate it and set aside.No need to squeeze the water. Chop the big onion into chunks. Heat oil in a kadai. Saute Urad dal, chana dal, red chillies till dal turns light golden color. Next add the big onion and saute until onion turns transparent.Make sure you don’t burn the dals. Do in medium flame. Add the grated radish, ginger and  saute till it gets cooked and reduces in volume. It takes 3-4 minutes in medium flame. If needed you can cover and cook it. Radish should be well cooked and soft. Let it cool. Grind it to a smooth paste adding little water. Temper with mustard seeds and curry leaves. Add to the chutney. Mix well and serve with hot idli adding a tsp of gingely oil. Enjoy !

Note

Adjust the quantity of chillies as per your taste buds. If you want bright red colored chutney, use byadgi chilli. You can add few tbsp of grated coconut if you wish.

Try this easy,healthy mullangi chutney for idli,dosa. You will like it !

 

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Instant Sambar For Idli – Pottukadalai Sambar Recipe

Its my long time wish to make sambar recipe for idli dosa without dal. Recently my reader Suchi Vasan shared an Instant Pottukadalai sambar for idli. Its a very simple & quick sambar recipe that can be made without toor dal, moong dal or coconut. Tomato, onion, sambar powder & fried gram dal( pottukadalai in Tamil) is enough to make this side dish.

I won’t say its taste is as good as dal/paruppu sambar. It doesn't suit well for Pongal or rice but it tastes good with idli, dosa. Do try it during busy morning hours & make your job simple. Lets see how to prepare Instant Idli sambar using pottukadalai.

Check out my other Idli sambar recipes HERE and my instant idli sambar without dal

Instant sambar recipe for idli dosa

How to make quick & easy sambar for idli.

Cuisine: Indian

Category: Side dish

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Ripe tomato - 2 nos ( big) Big onion or small onion - 2 nos/12 nos Red chillies - 4 nos Fried gram dal/Pottukadalai - 2 tbsp Dhania powder - 1/2 tsp to 3/4 tsp Sambar powder - 1 tsp Salt & water - as needed To temper Cooking oil - 1 tbsp + 1/2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - few Asafetida/Hing - 2 pinches Coriander leaves - to garnish Ghee - 1 tsp ( to garnish)

METHOD

Wash & chop the tomato & onions. Heat 1 tbsp of oil in a kadai and saute red chillies, onions, tomato pieces & pottukadalai/fried gram dal. Saute until tomato turns pulpy.Let the mixture cools down. Grind to a smooth paste adding required water. In a kadai,heat oil.Temper mustard seeds, urad dal, hing & curry leaves. Add onion & saute until transparent if using. I din’t use onions. Add the ground tomato paste. Add 1 cup of water & mix well. Add salt, turmeric powder,sambar powder & dhania powder. Let the sambar boil well for few minutes. Add more water based on the consistency you need. Garnish with coriander leaves and a tsp of ghee. Easy, Instant Idli sambar is ready. Enjoy !

Note

Add more chillies while roasting if you want spicy sambar. Add ghee for more flavor at the end.

Enjoy this easy, tasty sambar with idli & dosa !

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