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

  

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 masala kuzhambu recipe for rice, chapathi, idli, dosa

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

Cuisine: Tamil nadu

Category: Mushroom recipes

Serves:  4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

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. 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. 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. 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 !

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 !

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Cabbage Masala Curry Recipe For Rice, Roti - Muttaikose Curry

Recently I tried this Cabbage masala curry recipe as side dish for rice and roti. Generally I make South Indian style cabbage curry with coconut/ muttaikose poriyal or cabbage sambar for rice. For a change, I tried this easy cabbage masala curry adding onion, tomato, ginger, garlic and garam masala powder. It came out flavorful and tasty. Many people hate cabbage because of its smell.

Cabbage masala curry can be prepared in both North Indian and South Indian style. But there is no much difference in the ingredients and recipe. If you temper cumin seeds alone and add boiled potato in this recipe, it is of North Indian style. But I have used shredded cabbage and frozen green peas. Also I made in a pressure cooker directly to ease my job and save time. Just pressure cook cabbage adding little water in high flame for one whistle, its is done under 10 minutes. I am sure this curry helps you save time during busy morning hours cooking. 

Friends, do try this easy cabbage peas masala curry for rice and roti. If you like, you can even use this masala as stuffing for samosa and bread sandwich. I served it with rice and paruppu kuzhambu / South Indian dal. Ok, lets see how to make cabbage masala recipe / muttaikose curry in detail with step by step pictures.

Check out my Cabbage peas biryani,  Cabbage vada, Cabbage sambar ,  Cabbage poriyal ,

Purple cabbage poriyal, Purple cabbage salad if interested.

Cabbage masala curry recipe for rice, roti

Easy, Indian cabbage masala curry recipe for rice and roti.

Cuisine: Indian

Category: Curry recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240 ml Chopped cabbage - 2 cups Frozen green peas - 2 tbsp Big onion - 1 no. (chopped finely) Ripe tomato - 1 no. (chopped finely) Ginger - 1/2 inch piece (-do-) Garlic - 5 cloves (-do-) Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Coriander seeds powder - 1 tsp Garam masala powder - 1/2 tsp Salt – as needed Water – As needed ( I used 2 tbsp) Coriander leaves - to garnish Lemon juice - few drops (optional) To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Curry leaves - Few

HOW TO MAKE CABBAGE MASALA

1. Wash and chop cabbage, onion, tomato, ginger and garlic finely.
2. Heat oil in a pressure cooker base. Temper the above said ingredients.
3. Saute onion, ginger, garlic till transparent. Add tomato, saute till mushy.
4. Add chopped cabbage, green peas and cook till it reduces in quantity.
5. Add the spice powders, salt mix till raw smell goes off.
6. Sprinkle 2 tbsp water. Pressure cook in high flame for 2 whistles.
7. Open the cooker, boil and drain excess water. Add lemon juice if needed.
8. Garnish with coriander leaves.
9. Serve with rice or roti. Enjoy.

CABBAGE MASALA CURRY - STEP BY STEP PICTURES

Wash and chop cabbage into small pieces. You can also grate or shred cabbage. Finely chop onion, garlic, ginger and tomato. Set aside. In a pressure cooker base, heat oil. Splutter mustard seeds, urad dal, chana dal and curry leaves. Add finely chopped onion, ginger and garlic. Saute till onion becomes transparent. Add the finely chopped tomato pieces and saute till mushy. Then add in the grated cabbage.  Saute till it shrinks in size and reduces in quantity.  Now add turmeric powder, red chilli powder, coriander seeds powder, garam masala powder, salt and a pinch of sugar. Mix well till raw smell leaves off. Lastly add 2 tbsp of water if you are making in pressure cooker. Do not use more. Cook in high flame for 2 whistles. Remove the lid after steam is released. Cabbage will be cooked perfectly soft.  Fluff it gently using a fork. If you feel there is excess water in the bottom, just boil in high flame till water evaporates. Mix gently to avoid cabbage becoming mushy.  Suppose if you make this masala in a kadai or pan, sprinkle little water, cover cook in low flame till its done.  Toss it once or twice in the middle. After the masala is ready, garnish with coriander leaves. Sprinkle few drops of lemon juice if needed. Mix well and serve with rice. Enjoy !

Note

Do not add more water if you use pressure cooker. For variations, you can use 1 tsp of ginger garlic paste instead of chopped ones. You can replace red chilli powder and coriander seeds powder by sambar powder. If you are using dried peas, you should soak it overnight and then add to the masala. But frozen green peas can be used instantly.

Easy, yummy cabbage peas masala is ready to enjoy with rice and roti !

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South Indian Paruppu Kuzhambu Recipe – Thuvaram Paruppu Kulambu Without Coconut

Paruppu kuzhambu is a Tamil nadu style (South Indian) simple, healthy, protein rich, easy to make one pot kuzhambu recipe that can be prepared under 10 minutes using a pressure cooker. If you are looking for a simple kuzhambu recipe without tamarind and coconut to prepare during busy morning hours paruppu kuzhambu is the best choice. This recipe would be helpful for bachelors and working women. You can also call this as paruppu kadaiyal. 

When I came across this recipe in YouTube video, I was so happy to try it as Sendhil and Raksha loves dal based gravies without tamarind. This recipe looks similar to North Indian Dal tadka. But this kuzhambu recipe is of Tamil style. Its completely different from South Indian Sambar too. 

In Tirunelveli, we make paruppu for rice (tempered dal) and paruppu kuzhambu but its with coconut. Soon I will try to share that version later. For variations, you can use moong dal / Paasi paruppu instead of toor dal / thuvaram paruppu. This paruppu kuzhambu tastes the best when mixed with hot rice drizzled with few drops of ghee. 

Potato curry or spicy brinjal curry would be the best side dish for this simple dal recipe. But I served it with carrot beans poriyal. Finally side dish is your choice ! Ok, lets see this simple paruppu kulambu recipe with step by step pictures and video.

Check out my 50+ kuzhambu varieties for rice !

Paruppu kuzhambu Recipe / Toor dal gravy for rice

Simple and quick South Indian style paruppu kuzhambu recipe for rice.

Cuisine: South Indian

Category: Kuzhambu Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor dal / thuvaram paruppu - 1/2 cup Ripe tomato - 1 no. Big onion or small onions - 1 no / 10 nos. Green chilli - 1 no. Garlic cloves - 5 nos. Cumin seeds - 1/2 tsp Turmeric powder - 1/4 tsp Cooking oil - Few drops Water & Salt - as needed To Temper Cooking oil or ghee - 1 tbsp Mustard seeds - 1/2 tsp Urad dal – 1/2 tsp Hing - 2 pinches Curry leaves - Few Red chilli - 1 no. (pinched into two) Coriander leaves – a handful (to garnish)

HOW TO MAKE PARUPPU KUZHAMBU

1. Wash and take toor dal and other ingredients except “To temper” in a pressure cooker.
2. Add required water and pressure cook in low flame for 2 whistles.
3. Open the cooker and mash it well.
4. Temper mustard, urad dal, hing, curry leaves and red chilli in ghee.
5. Add to the mashed dal, required salt. Garnish with coriander leaves.
6. Roll boil for one minute. Serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and take toor dal/ thuvaram paruppu, chopped onion, tomato, green chilli, garlic cloves, cumin seeds, turmeric powder, few drops of cooking oil and 2 cups of water. Pressure cook in very low flame for 2 whistles. Open the cooker lid after the steam is released. Mash the cooked dal using a whisk. Garnish with coriander leaves and set aside. Heat ghee in a small kadai. Temper mustard seeds, urad dal, curry leaves, hing and red chilli. Add to cooked dal. Mix well, add required salt. Roll boil for a minute till the desired consistency is achieved. This kuzhambu thicken when it cools down. So make it thin or thick as you like. I made it slightly thin. Serve hot with plain rice adding few drops of ghee. Tastes the best with potato curry or spicy brinjal curry as side dish. I served with carrot beans poriyal. Enjoy !

Note

Add more green chilli for spicy paruppu kuzhambu. For variations, you can add 1 tsp of tamarind extract while roll boiling the cooked dal.

Easy, yummy paruppu kuzhambu is ready . I served with carrot beans poriyal and papad.

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Chow Chow Kootu Recipe – Chayote Kootu Recipe In Pressure Cooker

 

 Chow chow kootu (Chayote in English) is one my most favorite kootu recipes. Basically chow chow is a vegetable with rich water content. It doesn’t have any particular smell or taste. Generally we Tamil people make this chow chow kootu at least once in a week in our regular lunch menu. Its a good side dish for vatha kuzhambu and puli kulambu. In my family, both mom and MIL make chow chow kootu with small variations. My MIL adds moong dal whereas my mom adds chana dal along with coconut, green chilli paste. Usually we add small onion while grinding coconut but this kootu can be prepared without onion as well. It tastes and smells good in both the ways. 

My mom adds little milk at the end to give a rich taste and to look white in color. I combine my mom and mil’s recipes and make this kootu in a pressure cooker directly to ease my job. For variations, this kootu can be prepared adding sambar powder too. In that case, kootu looks orange in color. Ok, lets see how to make chow chow kootu / Chayote kootu with step by step pictures in an easy way using pressure cooker.

Do check out my other kootu recipes too.

Chow Chow kootu recipe / Chayote kootu recipe

Chow chow kootu recipe with moong dal, coconut and green chilli. Its a good side dish for vatha kuzhambu / Puli kulambu.

Cuisine: South Indian

Category: Kootu recipes

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Chayote / Chow chow - 1 no. Moong dal or chana dal - 1.5 tbsp Salt & water - as needed Boiled milk – 2 tbsp (optional) To grind Grated coconut - 1/4 cup Green chilli - 1 to 2 nos. Small onion or big onion - 2 nos / 1/4th Cumin seeds - 1/2 tsp Rice flour - 1 tsp Water - to grind To Temper Coconut oil - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - Few

METHOD

1. Wash and peel the skin of chayote / chow chow and chop into small pieces.
2. Grind coconut, green chilli, cumin seeds, onion and rice flour to a smooth paste.
3. Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves.
4. Add the chopped chow chow. Saute for a minute. Add moong dal, ground coconut paste.
5. Add the required water and salt. Mix well and pressure cook in low flame for one whistle.
6. Remove after the steam is released. Add the milk, little water if needed. Mix well and give one boil.
7. Serve hot with vatha kuzhambu or puli kulambu sadam and sutta appalam. Tastes yum!

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of chow chow / Chayote using a peeler. Remove the seed. Chop into small pieces and set aside. Grind coconut, green chilli, small onion, cumin seeds and rice flour to a smooth paste adding required water. Set aside. Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves. Add the chopped chow chow pieces. Saute for a minute. Add moong dal and mix well. Add the ground coconut paste, required salt and mix well. Add 1/2 cup of water. Close the pressure cooker and keep the flame high. As soon as the steam comes from the nozzle, put the weight valve and reduce the flame to low completely. Pressure cook in very low flame for one whistle.  It takes 8 to 10 minutes. Switch off the flame after one whistle. Remove the cooker lid after the steam is released. Mix well, add milk and check the consistency. If the kootu is too thick, add 1/4 cup of water, give one boil. If its watery, boil for few minutes to reach the desired consistency. Switch off the flame. Serve with vatha kuzhambu rice or puli kulambu rice. Tastes great with sutta appalam / roasted papad. If you like, you can mix this kootu with plain rice adding ghee. Enjoy !

Note

Do not add more green chillies. Kootu will become spicy. Do not add more water in the pressure cooker. As this vegetable itself is rich in water content, it will cook easily in less water. Do not skip cumin seeds while grinding coconut. It adds a nice flavor. You can avoid onion while grinding if you are making this kootu on vrat/ fasting days. For variations, chana dal can be used instead of moong dal. Soak chana dal for 15 minutes for perfect cooking.  Similarly sambar powder can be used in place of green chilli. One chopped tomato can also be used in the cooker. In that case, kootu looks orange in color.

Try this easy, yummy chow chow kootu in a pressure cooker and enjoy with rice.

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Kerala Tomato Curry Recipe – Kerala Thakkali Curry With Coconut Milk

When I was looking for a Kerala style side dish for appam apart from vegetable stew, I got to know about this Kerala style tomato curry recipe / thakkali curry with coconut milk. It is an yummy side dish for appam, dosa and rice. This is the first time Iam making tomato curry with readymade coconut milk powder. I used Maggi coconut milk powder to make thin coconut milk and used in this recipe. Tomato curry came out very tasty and tasted more like kurma with mild masala flavor. Raksha and myself loved it with appam and dosa. I tried this recipe after watching few YouTube videos. In the video, this curry was prepared for rice. But I had it with appam and dosa. Hope it tastes good for idiyappam too. Friends, if you love tomato based side dish recipes, you must give this a try. You will love it for sure. Ok, lets check how to make Kerala style tomato curry for rice, appam with step by step pictures.

Check out my Potato paya recipe, Vegetable stew recipes too.

Kerala style tomato curry recipe - Side dish for rice, appam

Kerala style tomato curry recipe with onion, tomato and coconut milk.

Cuisine: Kerala

Category: Side dish for appam

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Coconut oil - 3 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few Big onion - 1 (Finely chopped or sliced) Green chilli - 2 nos. Ripe tomato - 2 nos. Turmeric powder - 1/4 tsp Kashmiri chilli powder - 1 tsp Coriander seeds powder - 1 tsp Coconut milk - 1 to 1.5 cups ( I used Maggi coconut milk powder) Coriander leaves - to garnish

KERALA STYLE TOMATO CURRY RECIPE

1. Wash and chop onion, tomato into small pieces.
2. Take Maggi coconut milk powder packet. Follow the instructions and make thin coconut milk.
3. Heat oil in a kadai. Splutter mustard seeds, curry leaves.
4. Saute onion, green chilli and tomato. Add salt, spice powders and saute well.
5. Lastly add the coconut milk. Boil for few minutes. Garnish with coriander leaves.
6. Serve with rice, appam or dosa. Tastes yummy !

KERALA TOMATO CURRY - STEP BY STEP PICTURES

Wash and chop onion, tomato into small pieces. Slit green chilli and set aside Take the readymade coconut milk powder. Add water as per the instructions given on the pack. I added 3 tbsp of water for 1 tbsp of powder. Make 1 cup of coconut milk and set aside. Heat coconut oil in a kadai. Splutter mustard seeds, curry leaves. Saute onion and green chilli till onion becomes transparent. Add tomato pieces, salt and saute till tomato becomes mushy. Add turmeric powder, red chilli powder and coriander powder. Mix well till raw smell goes off. Lastly add the coconut milk and boil the gravy for few minutes till it reaches the desired consistency. Switch off the flame and garnish with coriander leaves. Serve hot with rice, appam or dosa. Enjoy !

Note

Adjust the quantity of spice powders and green chilli as per your taste. Add more coconut milk if you wish. This tomato gravy tastes tangy if you don’t add the required amount of chilli and spice powders.

Try this yummy Kerala style tomato curry and enjoy with rice or appam !

Technorati Tags: Kerala tomato curry,kerala thakkali curry,kerala tomato curry with coconut milk,kerala thakkali curry with coconut milk,tomato curry for appam,side dish for appam

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Vendakkai Poriyal With Tomato – Lady’s Finger Curry Recipe

Vendakkai poriyal with tomato( Lady’s finger curry) is an easy, yummy side dish for rice. Generally South Indians make vendakkai poriyal  in two ways. One in a simple way by sautéing onion, green chilli and thinly sliced lady’s finger cooked to become crispy & soft. Optionally it can be garnished with coconut. Second version of vendakkai poriyal is without coconut. It can be prepared adding onion, tomato and masala powders. As I had already discussed Lady’s finger poriyal with coconut, I thought of sharing this vendakkai poriyal recipe with tomato. Its a dry curry recipe that can be served as side dish for rice. We enjoyed it as a side dish for sambar rice. If you like to eat dry curry, you can have this poriyal as a side dish for roti as well. It tastes great with mild tangy and spicy taste. Friends, do try this version of vendakkai poriyal with tomato, onion and share your feedback with me. Lets see how to make Tamilnadu style vendakkai poriyal with step by step pictures.

Vendakkai Poriyal Recipe With Tomato

Vendakkai poriyal with tomato for rice and roti !

Cuisine: South Indian

Category: Poriyal recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Vendakkai / Lady's finger - 20 nos Big onion - 1 no (Big) Ripe tomato - 2 nos (Big) Sambar powder or red chilli powder + dhania powder - 1 tsp each Turmeric powder - 1/4 tsp Sugar - a pinch Salt - as needed Water - Few tbsp To Temper Cooking oil - 2 to 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - Few

HOW TO MAKE VENDAKKAI PORIYAL WITH TOMATO

1. Wash and chop vendakkai / lady’s finger into small pieces.
2. In a kadai, heat oil and temper all the ingredients given under “To temper”.
3. Add onion and saute till transparent. Add tomato pieces and saute till mushy.
4. Add turmeric powder, sugar, salt, sambar powder and mix well.Add vendakkai and saute well. 
5. Sprinkle little water. Cover the kadai with a lid and cook in low flame for few minutes.
6. Toss it whenever needed. After the lady’s finger is cooked soft, switch off the flame.
7. Garnish with coriander leaves. Serve with rice and roti !

VENDAKKAI PORIYAL WITH TOMATO - STEP BY STEP PICTURES

Wash and chop Lady’s finger / Vendakkai into small pieces. Finely chop onion, tomato into small cubes. Heat oil in a kadai. Temper mustard seeds, cumin seeds, big onion, curry leaves and saute till onion becomes transparent. Add tomato pieces, required salt and saute till mushy. Add sugar, turmeric powder, red chilli powder +dhania powder or sambar powder. Mix well.  Lastly add the chopped vendakkai and saute well to coat with the masala. Mix in medium to high flame till its sliminess goes off. Sprinkle few tbsp of water. Keep the flame low and cover the kadai with a lid. Mix once or twice in the middle. Cook till the Lady’s finger becomes soft and cooked well. Switch off the flame. Enjoy with rice and roti !

Note

Addition of sugar and turmeric powder helps to maintain green color of Lady’s finger. You can add 1/2 tsp of garam masala powder if you like. Do not add more water. Just sprinkle few tbsp of water whenever needed to cook well.

Try this easy, yummy vendakkai poriyal with onion, tomato and enjoy with rice !

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Snake Gourd Sabzi – Padwal Sabzi Recipe / Chinchinda Ki Sabji

 I tried this North Indian style snake gourd sabzi (padwal sabzi / chichinda sabji in Hindi) for the first time following Kabita’s kitchen YouTube video. Usually North Indians make Padwal sabji by adding chana dal or by stuffing padwal with spicy masala. But this chatpata padwal sabzi given by Kabita was quite interesting and easy to prepare too. So I tried it as a side dish for rice and dal fry. It was a lovely combo. More than the taste, I loved the look of this snake gourd sabzi. Its color and flavor made me drool over it. 

In the original recipe, Maggi taste maker or maggi spice cubes is recommended to use for enhanced flavor. But I couldn’t use any as I din’t have it in hand. Still it came out well and tasty. Friends, do try this North Indian style snake gourd sabzi recipe for rice and roti. You will love it ! Lets see how to make North Indian snake gourd curry / padwal sabzi with step by step pictures.

Check out my South Indian style snake gourd poriyal ,

  snake gourd pepper fry, 

snake gourd chana dal kootu for rice if interested.

Snake gourd sabzi / Padwal sabzi recipe

North Indian style Snake gourd sabzi / Padwal sabzi for rice, chapati

Cuisine: North Indian

Category: Sabzi Recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Snake gourd - 1 no (Medium sized) Big onion – 2 nos (finely chopped) Ripe tomato -2nos (finely chopped) To Temper Cooking oil - 3 tbsp Cumin seeds - 1/2 tsp Garlic cloves – 8 to 10 nos Curry leaves - Few Turmeric powder – 1/4 tsp Red chilli powder – 1 tsp Maggi masala powder – 1 packet  OR garam masala /kitchen king masala powder – 1/2 tsp Sugar – 1/4 tsp Salt & water – as needed Coriander leaves – Few (to garnish)

METHOD

1. Wash and deseed snake gourd / Padwal / Chinchinda. Chop into round slices.
2. Wash and chop onion, tomato finely.
3. In a kadai, heat oil and splutter cumin seeds.
4. Add finely chopped onion, garlic and saute till transparent.
5. Add finely chopped tomato and saute till mushy. Add the required salt.
6. Add turmeric powder, red chilli powder and Maggi masala.
7. Saute for a minute. Cover and cook in low flame. Now add chopped snake gourd.
8. Mix well. Cover and cook in low flame foe few minutes.
9. Open and stir whenever needed to avoid burnt bottom. Sprinkle some water to cook if needed.
10. After the snake gourd is cooked and shrunken, switch off the flame. Garnish with coriander leaves. Serve hot with rice and chapati.

METHOD - STEP BY STEP PICTURES

Wash the snake gourd. Trim both the edges. Insert a knife in the middle and remove the seeds. Now snake gourd looks like a hollow tube. Chop into roundels as shown in the picture below. Wash and chop onion, tomato into fine pieces. Heat oil in a kadai. Splutter cumin seeds. Saute garlic cloves. Then add finely chopped onion and curry leaves. Saute till transparent. Add finely chopped tomato, required salt and saute till mushy. Mix well. Now add turmeric powder, sugar, red chilli powder and Maggi masala powder or garam masala powder. Mix till raw smell leaves. Sprinkle little water. Cover cook for few minutes. Lastly add the sliced snake gourd. Mix well in medium flame till it shrinks a bit. Lower the flame. Cover the kadai with a lid. Cook for few minutes. Mix once or twice in the middle to avoid burnt bottom. You can sprinkle few tbsp of water if you feel the mixture is dry. Cover and cook till snake gourd becomes soft and shrinks well.  It takes 10 to 15 minutes in low flame for proper cooking. Make sure onion, tomato mixture is coated well.  Switch off the flame and garnish with finely chopped coriander leaves.   Serve with rice and chapati. Enjoy !

Note

Adjust the quantity of chilli powder as per your taste. If you skip Maggi masala powder, you can add garam masala powder or kitchen king masala powder. Addition of sugar helps to retain the green color of snake gourd.

Try this easy, North Indian style snake gourd sabzi for rice and enjoy !

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