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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

December 25, 2019

Chow Chow Palya / Chow Chow Poriyal Without Onion

chow chow poriyal
This is a simple and yummy Karnataka style basic palya recipe with chow chow / Chayote. Its called as seeme badanekayi palya in Kannada. I have tasted this kind of palya in friends house, marriage function and restaurants. As I told, this is the basic Karnataka style poriyal without onion, garlic. People call it as Palya in Kannada. I have tried it with chow chow vegetable. You can use bottle gourd, radish, snake gourd and beans instead. It so easy to make and tastes great with rice. Its a no onion, no garlic recipe as well. Grated coconut and coriander leaves are the star ingredients for this recipe. So do not skip these two at any cost. Friends, do try this simple and easy Karnataka style chow chow palya. You will love it. Lets see how to make chow chow poriyal with step by step pictures.

Check out my another version of chayote curry, chow chow kootu, chow chow thogayal.

chow chow palya


Chow chow palya / Chow chow poriyal recipe


Chow chow palya / Chow chow poriyal recipe

Karnataka style chow chow palya/ Chayote curry, Chow chow poriyal for rice



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



INGREDIENTS
1 cup = 240ml
  • Chayote / Chow chow / Seeme badanekayi - 2
  • Green chilli - 2 (slit)
  • Cooking oil or coconut oil - 1 tbsp ( I used refined oil)
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin seeds – 1/ 2 tsp
  • Curry leaves - few
  • Asafetida / Hing - a pinch
  • Grated coconut - 1/4 cup
  • Chopped coriander leaves - to garnish
  • Turmeric powder – 1/4 tsp (optional)
  • Sugar – 1/2 tsp
  • Salt - as needed
  • Water - 1 tbsp

HOW TO MAKE CHOW CHOW PALYA
  1. Wash and peel the skin of chow chow. Chop into small cubes and set aside.
  2. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves.
  3. Add chopped chow chow and saute for a minute till it shrinks a bit.
  4. Add turmeric powder, salt and sugar. Mix well.
  5. Add 1 tbsp water and pressure cook in high flame for 2 whistles.
  6. Switch off the flame. Remove the whistle after the steam is released.
  7. Boil and drain the excess water. Lastly add the grated coconut and coriander leaves.
  8. Mix well and cook for a minute. Switch off the flame.
  9. Serve with sambar, vatha kuzhambu and even with chapathi if you like !
METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of chow chow. Chop into small cubes. Slit green chilli and set aside.

  • Heat oil in a pressure cooker base. Temper mustard seeds, urad dal, chana dal, cumin seeds, green chilli and curry leaves. Saute for few seconds.

  • Add chopped chow chow and saute for few minutes. Add turmeric powder, sugar, salt and mix well. Chow chow leaves water while you saute. So do not add more water while pressure cooking.

  • Add just 1 tbsp water. Mix well and pressure cook in high flame for 2 whistles. Switch off the flame. Remove the lid after the steam is released.

  • There will be excess water. Do not mix it. Poriyal will become mushy. So boil the poriyal for few minutes in high flame and drain the excess water. Add grated coconut and finely chopped coriander leaves. Toss gently and switch off the flame.

  • Serve with sambar, vatha kuzhambu, rasam and curd rice. You can serve with chapathi if you like. Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • Do not add more water while pressure cooking. Chow chow will become mushy and poriyal becomes kootu ; ))

Try this easy, chow chow poriyal recipe and enjoy !
chow chow palya recipe
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December 18, 2019

Baby Potato Roast / Small Potato Fry Recipe For Rice

baby potato roast
Baby potato roast is a simple and quick side dish for rice. It must be the favorite for everyone. It tastes great with sambar rice, rasam rice and even curd rice. A plate full of rasam rice with baby potato roast and a papad is a pure bliss. I have already shared two different recipes of baby potato curry for rice namely baby potato fry and Madurai style baby potato. But this one is very easy and quick to prepare. Its similar to potato kara kari. If you like to make this roast crispy, you should cook the potato in simmer flame and finally sprinkle with some rice flour. Friends, do try this easy and yummy baby potato fry and share your feedback with me. Lets see how to make baby potato roast with step by step pictures.

Check out my another version of  baby potato fry

Small potato roast / madurai masal


baby potato roast


Baby potato roast / small potato fry recipe


Baby potato roast / small potato fry recipe

Baby potato roast for rice



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



INGREDIENTS
1 cup = 240ml
  • Baby potato / small potato - 20
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - few
  • Red chilli powder – 1 tsp
  • Coriander powder / Dhania powder – 1.5 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
HOW TO MAKE BABY POTATO ROAST
  1. Wash the baby potato and pressure cook adding required water.
  2. Peel the skin of cooked baby potato. Set aside.
  3. Heat oil in a kadai. Splutter mustard seeds, urad dal and curry leaves.
  4. Lower the flame and add all the spice powders , salt. Mix quickly.
  5. Add the boiled potato and mix well to coat the masala powders.
  6. Cover cook in low flame till potato turns golden with nice flavor.
  7. Serve with lemon rice, rasam rice and curd rice. 
METHOD - STEP BY STEP PICTURES

  • Wash the baby potato twice or thrice. Add sufficient water and pressure cook in high flame for 2 to 3 whistles. Remove the lid after pressure is released. Peel the skin of cooked baby potato. Set aside.
  • baby potato roast
  • Heat oil in a kadai. Splutter mustard seeds, urad dal and curry leaves. Lower the flame completely. Add red chilli powder, dhania powder, garam masala powder, salt and turmeric powder. It should not burn.
  • baby potato roast
  • Add cooked baby potato and mix well. Make sure masala is well coated in baby potato. Cover cook in low flame till baby potato turns golden in color with a nice smell. Open the lid and mix whenever needed.
  • baby potato roast
  • Cooking in low flame for long time makes the baby potato roast well and becomes crispy. Serve with lemon rice, rasam rice and curd rice.
  • For variations, you can sprinkle a tsp of rice flour over the potato and cook for few minutes.
    Enjoy !

Note

  • Adjust the quantity of spice powders as per your taste.
  • Roasting the potatoes in low flame is necessary.
  • Make sure masala powders doesn’t burn.

Try this easy, kids friendly baby potato fry and enjoy !
Small potato fry
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November 21, 2019

Vendakkai kootu Recipe – Lady’s Finger Kootu Recipe

My MIL tried this vendakkai kootu (Lady’s finger kootu) with tomato, coconut and moong dal after tasting in a hotel/ restaurant. Its procedure is very similar to our poricha kuzhambu. Last week when she was here, she made this kootu for me. We loved it very much. Its a simple and easy kootu recipe. We can serve it thick as a side dish for vatha kuzhambu/ sambar or make it slightly thin like kuzhambu, mix with plain rice adding ghee. Tastes good in either ways. Ok lets see how to make vendakkai kootu recipe with step by step pictures.


Vendakkai kootu recipe / Lady's finger kootu


Vendakkai kootu recipe / Lady's finger kootu

Lady's finger kootu recipe / Vendakkai kootu recipe



Cuisine: South Indian
Category: Kootu recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup 250ml
  • Lady's finger - 20 nos.
  • Moong dal - 2 tbsp
  • Ripe tomato - 1
  • Sambar powder - 1 tsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Rice flour - 1 tsp
  • Water - to grind
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - Few
HOW TO MAKE VENDAKKAI KOOTU
  1. Wash and chop lady’s finger, tomato into cubes.
  2. Grind coconut , rice flour to a smooth paste.
  3. Pressure cook moong dal adding required water, turmeric and sambar powder.
  4. Heat oil in a kadai, saute lady’s finger, tomato.
  5. Add required water and cover cook till soft.
  6. Add cooked moong dal, coconut paste and salt. Boil for few minutes.
  7. Temper and add to kootu. Mix and adjust consistency. 
  8. Serve hot with rice. Enjoy !
VENDAKKAI KOOTU RECIPE - STEP BY STEP PICTURES
  • Wash and chop lady’s finger and tomato into cubes. Set aside. Grind coconut + rice flour to a smooth paste.

  • In a pressure cooker, take the moong dal, sambar powder, required water and turmeric powder. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash well and set aside.

  • Heat oil in a kadai. Add chopped lady’s finger and saute till it shrinks without threads. Add tomato and saute well till its mushy. Add some water, cover cook till lady's finger is done.  

  • Add the cooked moong dal, coconut paste and mix well. Add required water if the kootu is thick. 

  • Boil for few minutes. Temper mustard seeds , curry leaves and add to kootu. Mix gently and serve with plain rice. Enjoy ! 

Note

  • You can use red chilli powder and coriander powder instead of sambar powder.
  • For variations, you can use toor dal or chana dal instead of moong dal.

Try this yummy vendakkai kootu for rice and enjoy !
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November 2, 2019

Vazhaipoo Mor Kootu – Banana Flower Kootu For Rice

vazhaipoo mor kootu
Vazhaipoo mor kootu is a delicious side dish for rice prepared with banana flower, moong dal, coconut and fresh curd/ yogurt as major ingredients. Usually I make vazhaipoo kootu in this method. For a change, I tried it with curd as suggested by my neighbor. Generally mor kootu is prepared with banana stem / vazhaithandu. But banana flower/ vazhapoo mor kootu is equally delicious. I loved to serve with vatha kuzhambu. Tastes yummy ! Friends, do try this easy vazhaipoo mor kootu in a pressure cooker. Its so easy, quick to prepare and tasty too !

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banana flower kootu


Vazhaipoo mor kootu / Banana flower buttermilk kootu


Vazhaipoo mor kootu / Banana flower buttermilk kootu

Vazhaipoo mor kootu / Banana flower buttermilk gravy for rice



Cuisine: South Indian
Category: Kootu recipes
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Banana flower - 2 cups
  • Moong dal - 2 tbsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Green chilli - 2
  • Fresh curd - 1/4 cup
  • Cumin seeds - 1/2 tsp
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
HOW TO MAKE VAZHAIPOO MOR KOOTU
  1. Take the banana flower and clean it. Chop finely.
  2. Heat oil in a pressure cooker. Splutter mustard seeds, curry leaves.
  3. Add chopped banana flower, saute for a minute.
  4. Add moong dal and required  salt. Mix well.
  5. Grind the ingredients given under “to grind” to a smooth paste adding fresh curd.
  6. Add to the cooker. Mix for a minute and add required water.
  7. Pressure cook in low flame for one whistle. Switch off the flame.
  8. Remove the lid after steam is released. Mix and serve hot with rice !
VAZHAIPOO MOR KOOTU RECIPE - STEP BY STEP PICTURES
  • Take the banana flower / vazhaipoo. Peel the skin and remove the flowers. Discard the black stamen and paper like kaalan. Keep the cleaned flower immersed in water or diluted buttermilk to avoid banana flower turning black. 
  • vazhaipoo mor kootu
  • In a pressure cooker, heat coconut oil. Splutter mustard seeds, urad dal and curry leaves. Add chopped banana flower and saute for a minute.
  • vazhaipoo mor kootu
  • Add moong dal and salt. Mix well. Grind coconut, cumin seeds and green chilli to a coarse paste. Add fresh curd and grind to a smooth paste. Add water while grinding if needed.  
  • Vazhaipoo mor kootu
  • Add this paste to the cooker and mix well. Add required water and mix well. Close the cooker and keep the flame high. Wait till vapor comes off through the nozzle.
    • Vazhaipoo mor kootu
  • Lower the flame completely and put the weight valve. Cook in very low flame for two whistles. Switch off the flame. Open the cooker lid after the steam is released.
  • Vazhaipoo mor kootu
  • Mix well and Check for consistency. If kootu is too thick, add some water and bring to a boil. If the kootu is watery, boil for some time and make it thick as you like.
  • Serve with vatha kuzhambu, kara kulambu etc.
    Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • Do not add sour curd. It spoils the taste of kootu.
  • Instead of grinding curd, you can add thick buttermilk.
  • Color of kootu was mildly on yellow side due to moong dal. 

Try this easy, yummy banana flower mor kootu and enjoy with rice !
Vazhaipoo mor kootu
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August 27, 2019

Kovakkai Masala Kuzhambu Recipe –Tindora Gravy For Rice, Roti

kovakkai masala kuzhambu
Today’s Kovakkai masala kuzhambu / Tindora gravy for rice and roti is my long time pending recipe bookmarked from Nees kitchen. At last I tried it yesterday for our lunch. I made slight changes in the ingredients and prepared this gravy directly in my pressure cooker as I had less time to cook. So the job was done under 15 minutes. It was so easy to make and tasted great with nice peanut flavor. We all loved it with plain rice and ghee. You can enjoy with roti if you make the gravy slightly thick. The taste of this gravy reminds you Andhra style dondakaya masala. Ok friends, lets see how to make this easy and yummy kovakkai masala with step by step pictures.

kovakkai kulambu


Kovakkai masala recipe


Kovakkai masala recipe

Kovakkai masala recipe / Tindora gravy for rice, roti



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



INGREDIENTS
1 cup - 250ml
  • Tindora / Kovakkai - 25 nos
  • Ripe tomato - 2
  • Red chilli powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
To roast and grind
  • Coriander seeds - 1 tsp
  • Sesame seeds - 2 tsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Roasted peanuts - 1/3 cup ( I used with skin)
  • Grated coconut - 1 tbsp (optional)
To temper
  • Gingely oil – 3 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Curry leaves – Few
  • Green chilli – 2
  • Big onion – 2
  • Ginger garlic paste – 1/2 tsp
HOW TO MAKE KOVAKKAI MASALA
  1. Wash and slit kovakkai into . Set aside.
  2. Heat oil in a kadai and roast all the ingredients given under “to roast and grind”.
  3. Lastly add roasted peanuts and coconut. Mix well and switch off the flame.
  4. Grind the masala to a smooth paste. In a pressure cooker heat oil.
  5. Splutter mustard seeds, urad, chana dal and cumin seeds. Add green chilli.
  6. Add the onion and saute well. Add the slit kovakkai and toss for a minute.
  7. Add gg paste and saute well. Add turmeric powder and chilli powder.
  8. Saute quickly without burning the masala. Add tomato , peanut masala and cook for a minute.
  9. Lastly add 1 cup of water and pressure cook in low flame for one whistle.
  10. Open the cooker after steam is released. Garnish with coriander leaves.
  11. Serve hot with rice or roti.
KOVAKKAI MASALA RECIPE - STEP BY STEP PICTURES
  • Wash and slit the kovakkai / Ivy gourd into 4 parts till half the way. 

  • Heat a kadai and dry roast the sesame seeds, dhania seeds, cloves, cinnamon and cardamom. Switch off the flame and add roasted peanuts, grated coconut. Grind to a smooth paste adding required water. Set aside.

  • Heat oil in a cooker base and splutter mustard seeds, urad dal , chana dal and cumin seeds. Add onion and green chilli. Saute till onion become transparent.

  • Add chopped kovakkai, saute for a minute. Add ginger garlic paste and saute for one minute. Add turmeric powder, chilli powder, salt & mix well. Do not burn any spices.

  • Now add chopped tomato. Cook till mushy. Then add the ground peanut masala. Mix and cook for a minute. Now add required water. I used 1 cup of water. Mix well and check for taste. Pressure cook in low flame for one whistle (It takes 8 to 10 minutes). Switch off the flame and let the pressure subside.

  • Open the cooker. You will see a layer of oil floating on top with a nice masala smell. Check the thickness of gravy. If its too watery, boil for a minute. If its too thick, add little water and mix well. Give one boil if needed. Garnish with coriander leaves.

  • Enjoy mixing with plain rice adding few drops of ghee ! You can also try with roti / chapathi if you like.

Note

  • Use small size kovakkai for better looks. I used bigger ones. So my gravy was not so appealing.
  • Cinnamon and coconut are optional. Its not mentioned in the original recipe. But I used it.
  • Adjust the quantity of green chilli and chilli powder as per your taste.

Try this easy, yummy kovakkai masala kuzhambu recipe and enjoy !
kovakkai kuzhambu

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August 5, 2019

Heerekayi Palya Recipe – Karnataka Style Ridge Gourd Gravy For Roti, Rice

 heerekai palya
 Recently my neighbor from North Karnataka gave me some Jolada roti / Jowar roti , ridge gourd / Heerekai palya  (Kannada name )and brinjal / badanekayi chutney as side dish. I have tasted jolada roti oota in Kamat restaurant but this gravy and chutney recipes were new to me. It was so tasty and made me eat 3 rotis 😋. 

When I shared this picture in my Instagram feed, many of my friends and readers asked me to share the recipe of heerekayi palya. This afternoon I got the recipe from my neighbor and prepared it for our lunch. It came out so well. Its a very simple recipe with peanut and till seeds/ black sesame seeds masala as base for this gravy. Its very similar to Ennegai recipe prepared using brinjal which is the most popular side dish for Jolada roti. Some people call this heerekayi palya as stuffed ridge gourd palya / heerekayi ennagai palya in Kannada. But there is a small variation in this gravy. 

Friends, I bet no one could find that this gravy is prepared with ridge gourd. Its so flavorful and tastes great with jowar roti, rice and chapati. Do try it once. You will love it and start to make it often. Its so easy to prepare too ! Ok, lets see how to make North Karnataka style (Uttara Karnataka) heerekai palya recipe with step by step pictures.

Check out my other interesting Karnataka recipes.

heerekayi palya

Heerekai palya - North Karnataka style ridge gourd gravy


Heerekai palya - North Karnataka style ridge gourd gravy

Heerekai palya - North Karnataka style ridge gourd gravy for jolada roti, rice and chapati.



Cuisine: Karnataka recipes
Category: side dish for jolada roti
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Ridge gourd - 1 (Long and big)
  • Big onion - 1 (Big)
  • Tomato - 1 (big)
  • Salt & water - as needed
To grind
  • Roasted peanuts without skin - 1/4 cup
  • Black till seeds powder or niger seeds powder -  1 tbsp (roasted sesame seeds powder)
  • Green chilli - 3 (Use 2 for less spice)
  • Coriander leaves - 2 tbsp
  • Curry leaves - 10
  • Cumin seeds - 1/2 tsp
  • Sambar powder - 1 tsp ( I used MTR sambar powder, refer notes)
  • Turmeric powder = 1/4 tsp
  • Coconut - 1 tbsp (optional)
  • Cinnamon - 1 small piece
  • Cloves - 1
To Temper
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - Few
HOW TO MAKE RIDGE GOURD GRAVY / HEEREKAYI PALYA
  1. Wash and peel the ridges of ridge gourd & skin.
  2. Chop into 2 inch size lengthy pieces. Set aside.
  3. Grind all the ingredients given under “To grind” to a smooth paste adding water.
  4. Heat oil in a kadai. Splutter mustard seeds, cumin seeds and curry leaves.
  5. Saute onion, tomato and ridge gourd pieces till soft. Add the ground masala paste.
  6. Saute till raw smell goes off. Add required water, cover and cook till ridge gourd is done.
  7. Remove and serve hot with Jolada roti / Jowar roti, rice or chapathi !
HEEREKAI PALYA - STEP BY STEP PICTURES
  • Wash and peel the ridges and skin of ridge gourd. Do not remove the skin completely. But ridges should be removed and discarded. Chop the ridge gourd into 2 inch pieces in length. Wash and set aside.

  • In a mixie jar take roasted peanuts (without skin), black sesame seeds powder(ellu podi, dry roast and powder it), green chilli, cumin seeds, coriander leaves, curry leaves, dry coconut, turmeric powder and sambar powder ( If you are not using Karnataka sambar powder, add 1 piece cinnamon and 1 clove along with usual sambar powder). Grind everything to a smooth paste adding required water. Set aside.
  • heerekayi palya
  • Heat oil in a kadai and splutter mustard seeds, urad dal and curry leaves. Add onion and saute till transparent. Add tomato, required salt and saute till mushy.
  • heerekayi palya
  • Add ridge gourd pieces and saute till it becomes soft. Add ground masala paste. Saute till its raw smell goes off. Now add the required water, check for taste.
  • heerekayi palya
  • Cover and cook for sometime. Open the lid and mix once or twice in the middle. Cook till ridge gourd is cooked completely but not mushy. It should retain its shape. 
  • heerekayi palya
  • Adjust the consistency of gravy by adding water. Switch off the flame and serve hot with jolada roti, rice and chapathi. Enjoy !

Note

  • Adjust the quantity of green chilli based on your taste.
  • Sesame seeds powder and peanut forms the base for this gravy. So do not skip it.
  • You can use snake gourd, lady’s finger instead of ridge gourd.
  • This gravy thickens over time. So you can add more water if needed and adjust the salt. 

Yummy, Karnataka style ridge gourd gravy is ready to relish with jowar roti, rice !
ridge gourd gravy

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June 17, 2019

Kalan Milagu Peratal / Mushroom Pepper Fry Recipe

I learnt this kalan milagu peratal also known as kalan milagu varuval in Tamil from my neighbor friend  who is from Chettinad. Mushroom pepper fry is served as a side dish for rice. Mushroom, onion and fennel seeds are the major ingredients in it. Recent days I have been trying varieties of mushroom recipes asking my friends, referring cookbooks. I am glad to learn this simple and yummy recipe. It came out well. Sendhil is not a fan of mushroom. But he liked this curry because of pepper flavor. Personally I liked it with sambar rice and rasam rice. Friends do try this easy mushroom pepper fry recipe / kalan milagu varuval and share your feedback with me.

Do check out my other mushroom recipes too !



Kalan milagu varuval / Mushroom pepper fry recipe


Kalan milagu varuval / Mushroom pepper fry recipe

South Indian, Chettinad style mushroom pepper fry called as kalan milagu varuval in Tamil. Its a good side dish for rice.



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



INGREDIENTS

  • Mushroom / Button mushroom - 15
  • Big onion - 1 (finely chopped)
  • Garlic cloves - 5 (-do-)
  • Pepper corns - 1 to 1.5 tsp
  • Fennel seeds - 1/2 tsp
  • Salt & water - as needed
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves - Few
HOW TO MAKE MUSHROOM PEPPER FRY
  1. Wash and clean mushroom. Slice it and set aside.
  2. Heat oil in a kadai. Splutter mustard seeds, cumin seeds and curry leaves.
  3. Saute onion, garlic till transparent. Add mushroom slices, salt and mix well.
  4. Cover cook in low flame by tossing it whenever needed.
  5. Coarsely crush the pepper + fennel seeds. Add to the cooked mushroom.
  6. Mix well and cook for a minute. Switch off the flame. Serve with rice !
KALAN MILAGU PERATAL - STEP BY STEP PICTURES




  • Wash and clean the mushroom. Slice it and set aside. Slice onion thinly and keep aside.


    • Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Add onion, garlic and saute till transparent.

    • Add sliced mushroom, required salt and mix well. Cover the kadai with a lid. Cook in low flame till mushroom is cooked.

    • Coarsely powder the fennel seeds and pepper corns together. After the mushroom is cooked, add this powder and mix gently. Let it cook in low flame for a minute. 

    • Switch off the flame and serve this mushroom pepper fry with sambar rice or rasam rice.

    Note

    • Adjust the quantity of pepper corns as per your spice level.
    • For variations, you can skip fennel seeds.
    • You can also saute one green chilli along with onion and adjust the quantity of pepper accordingly.
    Try this easy mushroom pepper fry recipe and enjoy with rice ! I served it with thakkali kuzuhambu.



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