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Showing posts with label SIDE DISH FOR RICE. Show all posts
Showing posts with label SIDE DISH FOR RICE. Show all posts

October 18, 2020

Pirandai Kuzhambu Recipe–Adamant Creeper Gravy– Pirandai Recipes

Pirandai kuzhambu

After making Pirandai dosai successfully, I tried this yummy and interesting Tamil nadu style pirandai kuzhambu recipe. Generally Pirandai puli kulambu is prepared by cooking tender adamant creeper stems in tangy tamarind sauce but I prepared it like arachuvitta vatha kuzhambu by freshly roasting and grinding spices along with pirandai as the stems are bit old and dried. Soon I will try to make that version with tender pirandai stems and share it. This version of adamant creeper gravy came out so well. I stored in refrigerator for 3 days and consumed it. Day by day its taste and flavor improved a lot. We all loved it.

As we are grinding Pirandai in this recipe, you cannot find any difference in taste or flavor. It would be more like arachuvitta vathal kulambu. One thing, we should remember is that, for any instant pirandai recipes, it should be sauteed well in oil till its turns pale white in color else you will get itching in the tongue and throat after eating this kuzhambu. Also while cleaning Pirandai, you should apply Sesame oil / Gingely oil all over the hands to avoid itching.

Ok friends, lets see how to make this easy, yummy Pirandai kuzhambu recipe with step by step pictures.

Pirandai kuzhambu recipe

Pirandai Kuzhambu / Adamant Creeper Gravy For Rice


Pirandai Kuzhambu / Adamant Creeper Gravy For Rice

Pirandai Kuzhambu / Adamant Creeper Gravy For Rice



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



INGREDIENTS

  • Cooking oil or Sesame oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Methi seeds - 1/4 tsp
  • Curry leaves - Few
  • Big onion - 1 OR small onion - 15
  • Garlic cloves - 20
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Salt & water - as needed
To roast and grind
  • Sesame oil / Gingely oil - 2 tbsp
  • Pirandai / Adamant Creeper - 1/2 cup (chopped)
  • Methi seeds - 1/4 tsp
  • Chana dal - 1 tsp
  • Urad dal - 1/2 tsp
  • Dhania / coriander seeds - 1 tsp
  • Curry leaves - Few
  • Grated coconut - 2 tbsp
  • Red chilli - 3
  • Tamarind - big gooseberry size
HOW TO MAKE PIRANDAI KUZHAMBU
  1. To clean and chop pirandai, apply sesame oil generously. Peel the ridges of pirandai, chop the edges. Wash it well and chop into small pieces. Set aside.
  2. Heat oil in a kadai and saute the pirandai pieces till it turns pale white.
  3. Add the other ingredients mentioned under “To roast and grind” and saute well.
  4. Grind everything to a smooth paste adding tamarind. Set aside.
  5. Heat oil in a kadai. Temper mustard, methi seeds, urad dal and curry leaves.
  6. Saute onion and garlic till golden. Add the ground pirandai paste and mix well till thick.
  7. Add water and make it thin. Add turmeric powder, sambar powder and salt. Mix well.
  8. Boil till oil floats on top and switch off the flame once thick.
METHOD - STEP BY STEP PICTURES
  • How to clean pirandai :  Apply sesame oil all over the hands. Take the pirandai stem and chop both the ends. Peel the ridges of pirandai and wash well. Chop into 1 inch length pieces. Measure 1/2 cup and set aside.

  • Heat sesame oil in a kadai. Add pirandai pieces and saute till it turns pale white. It takes time to turn color. So saute it patiently. If you don’t saute well, you will get tongue and throat itchy taste in the kuzhambu.

  • After sauting the pirandai, add the other ingredients given under “to roast and grind” and roast them till golden in color. Switch off the flame and grind everything to a smooth paste adding tamarind. Set aside.
  • Pirandai kuzhambu
  • Heat oil in a kadai and when it gets heated, splutter mustard seeds, methi seeds, urad dal and curry leaves. Add onion, garlic and saute till onion turns transparent. Now add the ground pirandai paste and saute till it turns thick.
    Pirandai kuzhambu
  • Add 1 cup of water and dilute it. Add turmeric powder, sambar powder and salt. Mix well and let the kuzhambu roll boil till oil floats on top. It becomes thick too. Switch off the flame as soon as it reaches your desired consistency. Transfer the kuzhambu to a bowl and close it with a lid.
  • Pirandai kuzhambu
  • Enjoy with plain rice drizzling few drops of sesame oil. Store in refrigerator for 2 to 3 days, reheat and serve. Its taste improves day by day.
    Pirandai kuzhambu

Note

  • Adjust the quantity of red chilli and sambar powder as per the taste and tamarind you use.
  • Do not forget to saute the pirandai till it turns white in color else you will get itching in your tongue and throat.

Try this yummy Pirandai kuzhambu and enjoy with plain rice and any kootu or poriyal as side dish. 
Pirandai kuzhambu

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September 19, 2020

Onion Raita / Thayir Pachadi For Biryani–How To Make Raita For Biryani

Many of you may wonder by seeing a post for onion raita recipe (Vengaya thayir pachadi in Tamil). But yes, making perfect onion raita is also a bit tricky. Sometimes it looks very thick or too watery with onions separated from curd. Basically Onion raita / Vengaya thayir pachadi is an easy and quick side dish for biryani and pulao. I serve it for paratha and masala chapathi too. It is prepared by mixing sliced raw onions with fresh curd/ yogurt. I would say onion raita is not only easy to make but also the best side dish for biryani as it is healthy and helps to enhance digestion of biryani. Raw onion mixed with curd helps to prevent skin infection and hair fall.

Its advisable to consume onion raita during day time than night. Also it can be stored upto one day in refrigerator but I like to serve and eat it fresh rather than storing and consuming the leftovers because you may catch cold after storing in the fridge.

In some hotels, finely chopped green chilli and coriander leaves is added in onion raita. It looks colorful and gives a mild spicy taste too. My friends here add grated carrot, finely chopped cucumber and tomato in onion raita. Sometimes they give tadka with mustard seeds, cumin seeds and curry leaves. It tastes good for vegetable pulao.

Even though there are varieties of raita recipes like boondi raita, gooseberry raita, lady’s finger raita, banana stem raita, raita with greens like mint leaves, coriander leaves, this onion raita is the basic and the mostly preferred one. Ok, lets see how to make this easy and simple onion raita for biryani !


Onion Raita Recipe - Thayir Pachadi for biryani


Onion Raita Recipe - Thayir Pachadi for biryani

Onion raita recipe - Thayir pachadi recipe for biryani. Easy and simple side dish recipe !


 
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes
 
1 cup = 250ml
  • Fresh curd / Yogurt - 1 cup
  • Big onion - 1 (sliced thinly or finely chopped)
  • Salt - as needed
  • Coriander leaves - 1 tbsp (finely chopped)
  • Green chilli - 1 (optional, finely chopped)
HOW TO MAKE ONION RAITA / THAYIR PACHADI FOR BIRYANI
  1. Wash and peel the onion. Slice it thin lengthwise or chop finely.
  2. Take them in a bowl. Add required salt and mix well. Set aside.
  3. Take 1 cup of fresh curd and whisk it smooth without adding water.
  4. Add the curd to the onion. Mix well and add finely chopped coriander leaves.
  5. Mix well and serve with biryani or pulao !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the onion. Slice it thinly in lengthwise or chop it finely.

  • Take it in a bowl and add the required salt. Mix well and set aside. In the mean time, whisk the thick curd till smooth without adding water.

  • Add the whisked curd to the onion mixture. Add finely chopped coriander leaves. Mix well and serve immediately for best taste. (If you want to serve later, refrigerate the raita in a closed container up to one day).

  • For variations, you can temper some mustard seeds and curry leaves. Add to raita and mix well. Enjoy !

Note

  • For variations and to make it more healthy, you can add grated carrot, finely chopped cucumber, finely chopped tomato.
  • Mixing onion and salt leaves water. So do not add water in the raita. If you feel the raita is too thick after mixing with onion, you can add a tsp of water.
  • If you add water, raita will become watery over the time.

Easy, yummy, simple onion raita is ready to serve with biryani, pulao and paratha !




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September 1, 2020

Beans Mezhukkupuratti - Kerala Style Beans Stir Fry Recipe

Beans mezhukkupuratti
Beans mezhukupuratti is one of the easy and yummy Kerala style side dish for rice. Its a stir fry recipe without coconut. I have tried many side dish recipes for every Onam sadya menu. But I love this one as the onion garlic masala adds a nice flavor and taste to this mezhukupuratti. I have been following this recipe for the past few years. I have also tried with red chilli ans chilli powder. Both comes out well. But mezhukkupuratti with chilli powder is my personal favorite. You can follow the same recipe and use raw banana, potato or long beans instead of green beans. Friends, do try this yummy Kerala style beans mezhukupuratti / beans stir fry recipe following the step by step pictures and share your feedback.

Check out my other Kerala recipes too.

Beans mezhukkupuratti recipe

Kerala style beans stir fry - Beans mezhukkupuratti


Kerala style beans stir fry - Beans mezhukkupuratti

Kerala special stir fry for rice - Beans mezhukkupuratti recipe


Cuisine: Kerala
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
  • French Beans - 2 cups (cut into 1cm length)
  • Salt and water - as needed
To grind to coarse paste
  • Small onions- 8 
  • Garlic cloves – 5 
  • Chilli powder or red chilli – 1 tsp or 2
  • Turmeric powder - 1/4 tsp
To temper
  • Coconut oil – 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE BEANS MEZHUKUPURATTI
  1. Wash and chop beans to 1 inch length. Cook till soft and firm. Set aside.
  2. Grind onion, garlic, chilli powder and turmeric powder to a coarse paste without adding water.
  3. Heat coconut oil in a kadai. Temper mustard seeds, curry leaves.
  4. Add the ground masala and saute for few minutes. Add cooked beans and mix gently.
  5. Cook till it raw smell vanish, beans look dry and shiny.
  6. Switch off the flame and serve with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and chop the beans to 1 inch length. Pressure cook in high flame for 2 whistles adding less water or cook in a pot till its soft but firm in shape. Drain the excess water and set aside.
  • In the mean time, grind onion, garlic cloves , red chilli powder or red chilli to a coarse paste without adding water. Wipe the sides of  mixie and grind again till you make a coarse paste. Set aside.
    Beans mezhukkupuratti recipe
  • Heat coconut oil in a kadai. Splutter mustard seeds, urad dal and curry leaves.
  • Add the ground masala, cooked beans and saute for few minutes. If its sticking to the pan and looks too dry, sprinkle few drops of oil or water.
    Beans mezhukkupuratti recipe
  • Add required salt, turmeric powder and mix well in low flame. Sprinkle little water if needed and cook till raw smell of onion garlic masala vanish.
    Beans mezhukkupuratti recipe
  • Saute till beans looks dry and shiny. It gives a nice smell too. Now switch off the flame. Rest for sometime and then serve with rice, sambar. Enjoy !

Note

  • For variations, you can use raw banana, potato, long beans and follow the same procedure.
  • You can use red chilli powder or red chilli while grinding.
Easy, yummy Kerala style beans stir fry is ready to enjoy with rice.
 Beans mezhukkupuratti kerala style

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August 26, 2020

Cabbage Thoran - Kerala Style Cabbage Stir Fry Recipe

cabbage thoran recipe
Kerala style cabbage stir fry / cabbage thoran with coconut is our family favorite side dish for rice. This sadya style cabbage thoran is a very easy recipe that is prepared with simple ingredients like coconut, cumin, ginger, small onion and green chilli ground to a coarse paste, mixed to the finely shredded cabbage and stir fried to cook it. It tastes so good and tastes much better than my regular cabbage poriyal. Even cabbage haters would love this  Kerala thoran recipe.

Usually cabbage thoran can be prepared without onion too. But some people use onion, carrot for variations. Some also make it without coconut. I will try to post that version too. Here is the most popular, Onam sadya style cabbage thoran recipe with step by step pictures.

Cabbage Thoran Recipe


Cabbage Thoran Recipe Kerala Onam Sadya style cabbage thoran recipe / Cabbage stir fry for rice.

Cuisine: Kerala
Category: Onam recipes
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Shredded or finely chopped cabbage - 3 cups (I used half of medium sized cabbage)
  • Turmeric powder - 1/2 tsp
  • Salt - as needed
  • Water - Few tbsp ( optional, use only if needed)
To Grind
  • Grated coconut - 1 /2 cup
  • Green chilli - 2 to 3
  • Small onion - 6 or big onion - 1
  • Cumin seeds - 1 tsp
  • Ginger - 1 inch piece
To Temper
  • Coconut oil - 1.5 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 2 tsp
  • Red chilli - 1
  • Curry leaves - Few
HOW TO MAKE CABBAGE THORAN RECIPE
  1. Wash and shred/ chop the cabbage finely or slice it thinly.
  2. Grind coconut, green chilli, ginger and cumin seeds to a coarse paste without adding water.
  3. Take the chopped cabbage, ground coconut paste, turmeric powder and salt. Mix well.
  4. Heat coconut oil in a kadai. Splutter mustard seeds, urad dal, red chilli and curry leaves.
  5. Add the cabbage mixture and saute in low to medium flame.
  6. Cover and cook in low flame till cabbage turns soft. Remove and serve hot with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and remove the thick white, central part of cabbage. Shred / finely chop the cabbage or chop into thin slices by cutting in the corners.  Collect in a big plate or bowl.
  • cabbage thoran recipe

  • Grind coconut, green chilli, ginger and cumin seeds to a coarse paste without adding water.
  • cabbage thoran recipe

  • Add this coarse paste to the finely chopped cabbage, turmeric powder and required salt. Mix well and set aside.
  • cabbage thoran recipe

  • Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, red chilli and curry leaves. Add the cabbage mixture and saute in medium flame for few minutes. Cover it with a lid and cook in low flame till its soft and well cooked. (If necessary you can sprinkle little water and cover cook it).
    cabbage thoran recipe cabbage thoran recipe
  • Switch off the flame and serve with rice, sambar. Enjoy !

Note

  • For variations, you can crush onion, cumin seeds and green chilli and add to cabbage. In that case, you can add grated coconut at the end and mix it.
  • You can also try sauting onion, green chilli and then add shredded cabbage to make this thoran.
  • To make it more colorful, you can add some finely chopped carrot along with cabbage.

Try this easy, yummy Kerala style cabbage thoran recipe and share your feedback with me.
cabbage thoran recipe
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April 26, 2020

Potato Kara Kari – Urulaikilangu Kara Curry Recipe

Potato kara kari
Potato curry / potato roast can be prepared in many ways. This Tamilnadu brahmin style potato kara kari recipe without onion, garlic is one of the easiest method of making it. It tastes so good with sambar, rasam and curd rice. You can also serve it with lemon rice.

 Kids would love this potato kara kari if you make it less spicy. If you have boiled potatoes in hand, you can make this kara kari under 10 minutes. No grinding and very less chopping works is needed for this recipe.

I have already shared a Tamil brahmin style urulaikilangu fry recipe in my blog. But this recipe is completely different from that version. I followed this potato kara kari recipe from Jeyashri’s blog and a YouTube video as this kara curry is served in traditional Tamil brahmin weddings( Kalyana veedu). Yesterday I prepared this curry for the first time with slight modifications. I used both besan flour and rice flour along with spice powders.

The smell and the texture of roasted potatoes coated with masala was so appealing and drool worthy. We all loved it. Friends, do try this Tamil nadu style potato roast i.e urulaikilangu kara kari for rice and enjoy !

Check out my another version of no onion, no garlic brahmin style potato fry too!

Also check out my MIL's style potato curry I make for my guests.

And my mom's style potato poriyal with onion, garlic.


Potato kara kari



Potato Kara Kari / Urulaikilangu kara curry recipe


Potato Kara Kari / Urulaikilangu kara curry recipe

Potato Kara Kari / Urulaikilangu kara curry recipe - Tamil brahmin style potato roast recipe for rice.



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



INGREDIENTS

  • Boiled potato – 2 big
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal – 1 tsp
  • Curry leaves - Few
  • Red chilli powder - 1 tsp
  • Turmeric powder – 1/4 tsp
  • Hing / Asafetida - 1/4 tsp
  • Salt – as needed
  • Rice flour – 1.5 tsp
  • Besan flour – 1.5 tsp
HOW TO MAKE POTATO KARA KARI
  1. Wash and pressure cook potatoes in high flame for 2 to 3 whistles adding required water.
  2. Peel the skin and chop into big cubes. Set aside.
  3. Mix the spice powders, flours and salt. 
  4. Heat oil and splutter mustard seeds, urad,chana dal and curry leaves.
  5. Lower the flame completely. Add the mixed powders.
  6. Mix quickly without burning. Add the potato cubes and mix well.
  7. Cook in medium flame tossing at regular intervals till potatoes get roasted.
  8. Switch off the flame. Serve with sambar, rasam or curd rice.
METHOD - STEP BY STEP PICTURES
  • Wash the potatoes. Cut into two pieces. Take in a pressure cooker and add sufficient water to cover the potato. Pressure cook in high flame for 2 to 3 whistles. Remember potato should not become too soft or mushy. It should be cooked but firm in shape.

  • Open the cooker after the steam is released naturally. Take the potatoes and keep in cold water till it cools down. Peel the skin and cut into cubes as shown in the picture. You can also chop into small sized cubes if you like. 
  • Potato kara kari

  • Mix the rice flour, besan flour, red chilli powder, turmeric powder and salt. Mix well. Heat oil in a kadai. Splutter mustard seeds, urad, chana dal and curry leaves. Lower the flame completely.
  • Potato kara kari
  • Add the spice mix and mix quickly. Add the potato cubes immediately and mix to coat well. Keep the flame medium and toss the potato gently. Keep tossing and cooking in medium flame till potato is roasted well with a nice golden color on top. Besan and rice flour coating turns crispy. If the curry sticks to the bottom of kadai, scrape it and add to the curry. It tastes so good. I used non-stick kadai, so mine was not sticking to the pan.
  • Potato kara kari  Potato kara kari
  • Switch off the flame. Serve hot with sambar, rasam and curd rice.  Enjoy !!
 

Note

  • Adjust the quantity of chilli powder as per your taste.
  • For variations, you can add besan flour and rice flour at the end, roast till crispy and golden.
  • Make sure you don't burn the spice powders while adding to the hot oil. Keep the flame completely low and add it. Immediately add the potato cubes to avoid burning. 

Easy yummy potato kara kari is ready to enjoy with rice !
urulaikilangu kara kari
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April 21, 2020

Appala Kulambu – Iyengar Appalam Kuzhambu Recipe

 
Last week when I was looking for kuzhambu without vegetables, I made this Iyengar style appala  kulambu for the first time. I never thought a vatha kuzhambu adding fried appalam / papad tastes so good. Its so easy to prepare and also stays good for 3 to 4 days in refrigerator.

Day by day, its taste and flavor got improved when I reheated and consumed it. I am sure this kuzhambu recipe without vegetable, coconut, onion, garlic would be helpful during this lockdown period. Use sesame oil / gingely oil / nalla ennai and fry the papad in oil for best taste.

 Ok friends, lets see how to make this no onion, no garlic, no vegetable, no coconut appala kulambu recipe with step by step pictures.

Appala Kulambu Recipe


Kheer / Payasam

Iyengar appala kuzhambu without any vegetables, onion, garlic and coconut.


Cuisine: Indian
Category: Side dish for rice
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS
To saute in oil ( 1 cup = 240ml)
  • Sesame Oil - 3 tbsp
  • Appalam / Plain Papad - 3 ( small)
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Methi seeds – 1/8 tsp
  • Cumin seeds – 1/4 tsp
  • Chana dal – 1 tsp
  • Curry leaves - Few
  • Red chilli - 1 ( pinched into 2)  
  • Hing / Asafetida – a pinch
  • Tamarind – Big gooseberry size
  • Sambar powder – 1 tbsp ( add more based on taste)
  • Turmeric powder – 1/4 tsp
  • Jaggery – 1/2 tsp
  • Rice flour – 1 tsp
  • Water & Salt – as required
HOW TO MAKE APPALA KULAMBU
  1. Heat sesame oil in a kadai. Tear the papad into small pieces. Fry the papad in oil.
  2. Lower the flame and splutter mustard seeds, urad dal, chana dal, methi seeds, cumin seeds and red chilli.
  3. Once the dal turns golden, lower the flame completely. Add turmeric powder, sambar powder, salt, hing and pinched curry leaves. 
  4. Saute quickly and add 1 cup of tamarind extract immediately.
  5. Add jaggery and boil the kulambu till raw smell leaves.
  6. Mix rice flour in little water without lumps.
  7. Add to the kuzhambu and boil till it becomes thick and oil starts to float on top.
  8. Switch off the flame. Serve with plain rice and enjoy !
HOW TO MAKE APPALA KULAMBU - STEP BY STEP PICTURES
  • Soak tamarind in 1 cup warm water for 15 minutes and take the extract. Take the papad and tear it into small pieces. Heat sesame oil in a kadai and fry the papad pieces. 


  • Lower the flame and add the mustard seeds, urad dal, chana dal, methi seeds, pinched red chilli, hing and curry leaves.
  • Saute till dal turns golden brown. Lower the flame completely. Add sambar powder, turmeric powder. Mix quickly without burning. 
  • Add 1 cup of tamarind extract. Mix well, add required salt, jaggery. Boil till raw smell of tamarind goes off. If needed, add 1/2 cup more water. Check for taste and add more sambar powder if necessary.
  • Mix 1 tsp of rice flour in 1/4 cup water without lumps. Add to the kuzhambu and boil till it becomes thick and oil starts to float on top. 
  • Switch off the flame. Transfer to a bowl, serve with plain rice with any kootu as side dish.

Note

  • Adjust the quantity of sambar powder as per your taste. 
  • You can also fry the papad in oil separately and add to kulambu while boiling at the end.  

Friends, try this easy, yummy appala kulambu for rice and enjoy  !
 
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March 17, 2020

Cauliflower curry without onion, garlic – Jain Style Gobi Sabzi

Cauliflower is in season now. So I buy it once in a week and trying some yummy recipes with it. Last week I prepared this cauliflower curry without onion and garlic for the first time. Its a dry sabzi that goes well with rice, roti or naan. This Jain style gobi curry came out so well even though its without onion, garlic. Its called as Sukha gobi and this recipe is ideal for fasting / Vrat ka khana during Navratri. Friends, do try this easy, yummy cauliflower curry without onion and garlic for rice or roti. Share your feedback with me.

Cauliflower / Gobi Curry without onion, garlic


Cauliflower / Gobi Curry without onion, garlic

Cauliflower curry without onion and garlic



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



INGREDIENTS
1 cup = 240ml
  • Cauliflower - 1/2 (I used big one)
  • Cooking oil - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Bay leaf - 1
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Coriander seeds powder - 1.5 tsp
  • Garam masala powder – 1/2 tsp
  • Aamchur powder or lemon juice – 1/4 tsp (optional, I dint use)
  • Salt - as needed
  • Water - to sprinkle + 3 cups ( to boil cauliflower florets)
  • Coriander leaves – to garnish
HOW TO MAKE JAIN CAULIFLOWER CURRY
  1. Wash the cauliflower florets and parboil in water for few minutes adding turmeric powder.
  2. Drain the water and keep the parboiled cauliflower aside.
  3. Heat oil in a kadai. Temper cumin seeds, bay leaf.
  4. Lower the flame. Add chilli powder, coriander seeds powder, garam masala powder.
  5. Mix quickly and add the cauliflower florets, required salt. Mix well.
  6. Cover cook for few minutes. Sprinkle little water if its too dry.
  7. Switch off the flame after the cauliflower is completely cooked.
  8. Garnish with coriander leaves and serve hot with rice, roti !
METHOD - STEP BY STEP PICTURES
  • Wash the cauliflower florets and parboil in 3 cups of water adding turmeric powder.

  • Drain the water completely and set aside. Heat oil in a kadai and splutter cumin seeds, bay leaf.

  • Lower the flame completely. Add red chilli powder, coriander seeds powder, turmeric powder, garam masala powder and required salt.

  • Mix quickly and add the parboiled cauliflower florets. Mix well. Sprinkle little water if the curry looks too dry. Cover cook till cauliflower is completely cooked. Add some aamchur powder (optional) and mix well.

  • Boil and evaporate if there is excess water. Switch off the flame and garnish with coriander leaves.

  • Serve hot with rice, roti and naan. Enjoy ! For variations, you can add some frozen green peas, boiled and cubed potato along with cauliflower. This is mentioned as aloo gobi matar curry in North India.

  • Enjoy !

Note

  • I didn’t use tomato or aamchur powder in this recipe. Instead I sprinkled some lemon juice at the end.
  • For variations, you can saute frozen green peas along with cauliflower and make this curry.
  • You can also make this in gravy kind by sauting tomato along cauliflower and adding more water for cooking.
  • Adjust the quantity of chilli powder and other spice powders as per your taste.

Try this easy, yummy cauliflower curry without onion, garlic and enjoy with rice, roti !

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February 28, 2020

Bengali Tetor Dal Recipe – Korolar Dal / Bitter Gourd Dal Recipe

tetor dal recipe
Recently when I went to Salem, my MIL gave me few bitter gourds that was grown in our backyard. Usually I make bitter gourd pitlai, poriyal or crispy bitter gourd chips. This time for a change, I tried Bengali style Tetor dal recipe with moong dal and bitter gourd (Korola in Bengali). We can call it as bitter gourd dal in English. When I saw this recipe in YouTube, I felt bitter gourd and dal combo tastes weird as we are adding a bitter vegetable. But to my surprise, it came out really well.

Being a bitter gourd fan, I just loved it. The trick lies in slicing bitter gourd thinly and saute in oil till its cooked. By doing this way, bitter gourd tastes mildly bitter in this recipe. Cooking procedure is simple too. Tastes good when mixed with plain rice adding few drops of ghee. Begun bhaja and aloo posto are the best side dish for this tetor dal. Luckily I have posted both the recipes in my blog already. So please check the links below. My recent love for Bengali vegetarian food is reflected in this dish. Ok friends, do try this Bengali style Tetor dal / bitter gourd dal and share your feedback with me.

Check out my Bengali lunch menu - Vegetarian if you like !
tetor dal

Bengali Tetor Dal Recipe


Bengali Toter Dal Recipe

Bengali Tetor Dal Recipe / Bitter gourd moong dal recipe.



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



INGREDIENTS
1 cup = 240ml
  • Moong dal - 1/3 cup
  • Bitter gourd - 1 (slice thinly)
  • Cooking oil or mustard oil - 2 tbsp ( I used refined oil)
  • Salt & water - as needed
To temper
  • Ghee / clarified butter - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Bay leaf - 2
  • Red chilli - 2 (whole)
  • Grated coconut - 1/4 cup
  • Ginger paste – 1 tsp
HOW TO MAKE TETOR DAL
  1. Wash the moong dal and pressure cook adding enough water. Mash and keep aside.
  2. Wash and chop bitter gourd slices thinly. Heat oil and saute the slices till its completely cooked and shrink in size. Remove in a plate.
  3. Temper mustard seeds, bay leaf, red chilli, grated coconut, half of ginger paste and saute for few minutes.
  4. Add the bitter gourd slices to it and saute well.
  5. Lastly add the cooked moong dal, salt, sugar and required water.
  6. Boil for few minutes. Add the remaining ginger paste and switch off the flame.
  7. Serve with plain rice, begun bhaja or aloo posto !
METHOD - STEP BY STEP PICTURES
  • Wash the moong dal and take in a pressure cooker. Add 2 cups of water, a pinch of turmeric powder. Pressure cook in low flame for 2 whistles till dal cooks mushy. Open the cooker after steam is released. Mash and set aside.
  • tetor dal recipe
  • Wash and slice the bitter gourd thinly. Heat 2 tbsp oil in a kadai. Saute the thin bitter gourd slices in low to medium flame till its roasted and golden brown in color. Remove in a plate.
  • tetor dal recipe
  • Melt ghee in a pan. Temper mustard seeds, 2 bay leaf, 2 whole red chilli and 1/2 tsp of grated ginger / ginger paste. Lastly add grated coconut and saute till it turns golden in color. Switch off the flame.
  • tetor dal recipe
  • Add the sautéed bitter gourd slices, required salt, sugar to the cooked dal. Add tempered ingredients too. Add the remaining ginger too. Mix well. Add little water and adjust the consistency.
  • tetor dal recipe
  • Boil for few minutes. Switch off the flame. Serve with plain rice adding few drops of ghee. You can serve with begun bhaja or aloo posto as side dish. Enjoy !

Note

  • Make sure you saute and roast the bitter gourd slices.
  • If you want to remove bitterness, soak the bitter gourd in little salted water. Squeeze well and then saute in oil.
  • Some people add 1 cinnamon, 1 clove and cardamom in ghee while tempering. But I din't use it. 

Bengali style tetor dal / bitter gourd dal recipe is ready to enjoy with plain rice.
tetor dal recipe
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