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

December 6, 2018

Hotel White Kurma - Saravana Bhavan White Kurma Recipe – Vellai Kurma Recipe

Saravana bhavan white kurma
 Saravana bhavan hotel style white kurma for idiyappam and chapathi was my long time pending readers requested recipe. My friends and readers who had tried my Saravana bhavan vegetable kurma for parotta and chapathi asked me to try and post Saravana bhavan white kurma recipe that is served for Idiyappam. As I have not tasted it in that restaurant, I had no clue about it. 

Recently when I was going through my cook book collections, I got this hotel style white kurma recipe (vellai kurma in Tamil) from Aval vikatan’s supplementary book – 30 hotel recipes. Most of the recipes in that book are fool proof ones. So I tried this recipe confidently. It was captioned as hotel vellai kuruma. 

In the original recipe, it is mentioned to saute the spices, garam masala ingredients, cashews and coconut in little oil before grinding. When I tried the same, I felt the color of kurma was not perfect white in color instead it was on yellowish side. So I tweaked the recipe slightly and made it in a pressure cooker to ease my job. Voila! it was done under 15 minutes. The best part of this kurma is its prepared without onion. You can skip garlic too.  If you have chopped vegetables in hand, making this kurma is so easy. Its a good side dish for idiyappam, chapathi, appam and dosa too. Yes, I liked it with dosa as well. You can make it for your dinner quickly. Chettinad vellai kurma recipe is also similar to this. 

Friends, do try this white kurma recipe and share your feedback with me. Lets check how to make hotel Saravana bhavan style white kurma recipe with step by step pictures.

Check out my Saravana bhavan white coconut chutney recipe too !

Vellai kurma recipe

White kurma recipe - Saravana bhavan hotel white kurma - Vellai kururma


White kurma recipe - Saravana bhavan hotel white kurma - Vellai kururma

Hotel style White kurma / Vellai kuruma for idiyappam and chapathi



Cuisine: South Indian
Category: Side dish for chapathi
Serves:3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup - 250ml
  • Mixed vegetables - 1.5 cups (1 carrot, 5 beans, 1 potato, handful of green peas)
  • Coconut oil - 1 tbsp
  • Black stone flower / Kalpasi - 1
  • Bay leaf - 1 (optional)
  • Ghee - 2 tsp (optional)
  • Sugar – 1/4 tsp
  • Salt & water – as needed
To grind
  • Grated coconut - 3/4 cup
  • Green chilli - 2 to 3
  • Ginger - 1/2 inch piece
  • Garlic - 4 cloves
  • Fennel seeds - 1 tsp
  • Cinnamon - 1 piece
  • Cardamom - 1
  • Cloves - 2
  • Fried gram dal / roasted gram dal -1 tsp
  • Cashew nuts - 10
HOW TO MAKE WHITE KURMA
  1. Wash and chop all the vegetables and set aside.
  2. Grind the ingredients under “To grind” to a smooth paste.
  3. Heat oil in a cooker. Saute bayleaf, black stone flower.
  4. Add chopped vegetables, sugar, salt and mix well for a minute.
  5. Add the ground masala paste, saute quickly without changing the color.
  6. Add 1 cup of water and pressure cook in low flame for one whistle.
  7. Remove the lid after the steam is released.
  8. Temper curry leaves in ghee and add to white kurma.
  9. Mix well and serve hot with idiyappam and chapathi !
METHOD - STEP BY STEP PICTURES
  • Wash and chop the vegetables finely and set aside. Grind all the ingredients given under “To grind” to a smooth paste adding required water.
  • Saravana bhavan white kurma recipe
  • Heat coconut oil in a pressure cooker base. Add bayleaf, black stone flower and mix well. Add the chopped vegetables, sugar, salt and mix well for a minute in medium flame.
  • Saravana bhavan white kurma recipe
  • Now add the ground masala paste and mix quickly. Add 1 cup of water. Mix well and close the lid of pressure cooker.
  • Saravana bhavan white kurma recipe
  • When the vapor starts to come out, put the weight valve and reduce the flame to low. Pressure cook for one whistle in low flame. You will get a nice smell.

  • Switch off the flame. Remove the cooker lid after steam is released.  If the kurma is too thick, add some water and give one boil. Heat ghee in a kadai and splutter curry leaves. Add to kurma and mix well.
  • Saravana bhavan white kurma recipe
  • Mix and serve hot with idiyappam and chapathi. Hotel Saravana bhavan style white kurma is ready. Enjoy !

Note

  • For variations you can saute the spices in oil before grinding to a paste. It gives a different flavor but color may be dull.
  • You can make this kurma with potato alone.
  • You can also add one chopped tomato but color of kurma may vary slightly.
  • This kurma tastes mildly spicy. So add more green chillies for spicier taste.

Try this yummy, hotel style white kurma recipe. You can pair it with idiyappam, appam and chapathi. I loved it with dosa too.
White kurma recipe


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November 21, 2018

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

  Mushroom kuzhambu for rice, chapathi

Indian Mushroom gravy / Kalan kuzhambu for rice and chapathi was in my try list for long time. Recently my neighbor shared this all rounder button mushroom gravy recipe with me. She told this mushroom masala kuzhambu goes well with rice, roti, idli and dosa too. I was so excited and tried it immediately. It came out so good and truly flavorful. I must call this gravy as mushroom kurma kuzhambu. The taste and flavor of this gravy is awesome. You will love it for sure. 

My house was completely filled with the aroma of this kuzhambu which made us eat more. Even though I buy mushroom rarely, I try to make some different and interesting Indian style mushroom recipes. Glad I tried this yummy mushroom kulambu recipe. This recipe is sure a keeper. I will make it very often. If you like, you can add boiled potato cubes along with mushroom. Ok, lets see how to make this easy, flavorful mushroom kuzhambu recipe with step by step pictures.

Do check out my other mushroom recipes.

How to clean mushroom

Mushroom 65

Mushroom pulao

Mushroom biryani

Dindigul thalappakkatti biryani with mushroom 

Thala Ajith biryani with mushroom

Pakistani biryani with mushroom

Mushroom kuzhambu recipe


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


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

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



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



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

  • Wash and clean the mushroom. Pat it dry. Chop into thick slices. Wash and chop onion, tomato and keep aside.
  • mushroom kuzhambu
  • In a kadai, heat oil. Saute fennel seeds, onion till transparent. Add tomato and saute till mushy. Lastly add cashews and mix well. Switch off the flame and cool down. Add coconut, coriander leaves. Grind to a smooth paste adding enough water.
  • mushroom kuzhambumushroom kuzhambu

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

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

    Note

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

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

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    September 27, 2018

    Capsicum Kurma Recipe – Bell Pepper Korma For Chapathi/ Roti

    capsicum kurma recipe

    I make capsicum recipes very rarely at home as Sendhil and Raksha is not a big fan of it. But I love to try varieties of capsicum recipes and share in my blog. So once in a while my family members say yes for side dish with capsicum. I have already tried and shared green capsicum chutney for idli, dosa and tomato capsicum masala for chapathi. After trying those recipes, I had a craving to try capsicum kurma as side dish for roti. So last week I tried this kurma for the first time following Yummy tummy Aarthi’s recipe

    Usually South Indian kurma has a coconut base whereas North Indian korma is prepared with tomato onion base. But this capsicum kurma is prepared with peanut, onion and tomato masala which made me try this recipe. As expected it tasted different from the usual South Indian kurma. Its taste reminded Hyderabadi mirchi ka salan to me. Sendhil and myself liked it very much with chapati. I made slight changes and deviations from the original recipe based on my convenience. I used green capsicum alone as I don’t buy red or yellow capsicum often. With a nice flavor of capsicum, it tasted great. I personally liked it with dosa too. 

    Friends, do try this easy, yummy capsicum kurma recipe for roti and share your feedback. Ok, Lets see how to make capsicum korma with step by step pictures.

    Capsicum kurma recipe - Green Capsicum korma for roti


    Capsicum kurma recipe - Green Capsicum korma for roti

    Learn how to make capsicum kurma recipe with peanuts, onion, tomato masala



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



    INGREDIENTS

    1 cup - 250ml
    • Green capsicum - 1
    • Cooking oil or butter - 2 tbsp
    • Cumin seeds – 1/2 tsp
    • Red chilli powder – 1.5 to 2 tsp ( adjust based on spice level)
    • Coriander powder - 1 tbsp
    • Garam masala powder - 1 tsp
    • Sugar – 1/2 tsp
    • Salt & water - as needed
    • Lemon juice – Few drops
    To Saute & Grind
    • Cooking oil - 1 tbsp
    • Peanuts - 3 tbsp
    • Ginger – 1 inch piece
    • Garlic – 6 cloves
    • Big onion – 1 (Big sized)
    • Tomato - 2 nos.

    HOW TO MAKE CAPSICUM KURMA

    1. Wash and chop capsicum into cubes.
    2. Heat oil or butter in a kadai. Roast peanuts till its skin cracks.
    3. Add onion, ginger, garlic and saute till transparent.
    4. Add tomato and saute till pulpy. Cool down and grind to a smooth paste.
    5. Heat butter in a kadai. Splutter cumin. Saute capsicum cubes.
    6. Add the ground masala paste,spice powders, salt and sugar.
    7. Saute till raw smell goes off. Add the required water.
    8. Boil for 5 minutes till nice aroma emits.Switch off the flame. Add some lemon juice.
    9. Garnish with coriander leaves and serve hot with chapathi / roti.

    CAPSICUM KURMA RECIPE - STEP BY STEP PICTURES

    • Heat oil in a kadai. Roast peanuts till its skin crackles. Then add onion, ginger, garlic and saute till onion becomes transparent.
    • capsicum kurma recipe
    • Add tomato pieces and saute till tomato becomes pulpy. Switch off the flame and cool down. Grind the mixture to a smooth paste. Set aside.
    • capsicum kurma recipe
    • Heat oil or butter in a kadai. Splutter cumin seeds and saute capsicum pieces. Remove the capsicum pieces in a bowl if you want it crunchy to eat else add the tomato masala paste and proceed.
    • capsicum kurma recipe
    • After adding the ground masala paste., add the red chilli powder, coriander seeds powder, garam masala powder, salt and sugar. Mix well till raw smell goes off.
    • capsicum kurma recipe
    • Add the required water to bring the gravy consistency. Boil for few minutes till oil starts to float on top. Lastly add the chopped capsicum pieces if you reserved it. Mix well and switch off the flame.
    • Add few drops of lemon juice, garnish with coriander leaves. Serve hot with chapathi / Roti.

    • Enjoy !

    Note

    • Adjust the quantity of spice powders as per your liking.
    • As per the original recipe, you can grind the raw tomato to a puree. Add to the onion masala and saute well. But I sauteed the tomato along with onion.
    • For crunchy capsicum taste, you can remove it after sauting and add at the end. But I cooked up everything together to make the capsicum soft.

    Try this yummy, different capsicum kurma and enjoy with chapathi / roti !
    capsicum kurma recipe

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    August 7, 2018

    Restaurant style Dal Fry Recipe – Toor Dal Fry / Arhar Dal Fry Recipe

    Dal fry in restaurant style
    Restaurant style dal fry recipe with step by step pictures. Dal tadka and Dal fry are two different and popular side dish for rice and roti served in North India. In dal fry, cooked toor dal (Arhar dal in Hindi) is added to the sauteed onion, tomato and spices mixture whereas dal tadka is prepared by pressure cooking toor dal along with onion, tomato. Then it is tempered with spice powders separately. Dal fry can be prepared with moong dal as well. After I tried North Indian dal tadka successfully, I made this easy restaurant style dal fry recipe at home just to find the difference between two. Yes, there are some variations in the method of making, ingredients and taste. Recently when I went to mini Punjabi dhaba, I had this dal fry as a side dish for jeera rice. But I din’t like its taste. I felt it was bland. But this restaurant style dal fry recipe I tried after watching few YouTube videos came out very well with great taste ! I loved it very much. Even though I prepared it (without charcoal) without doing dhungar method, it was so good and flavorful. I served it with plain rice adding ghee. I also prepared Padawal sabzi / Snake gourd sabzi as side dish for this dal fry. It was a yummy combo which I liked it very much. I will post the sabzi recipe tomorrow. Here you go, dal fry in restaurant style with step by step pictures.
    restaurant style dal fry


    Dal Fry Recipe In Restaurant Style


    Dal Fry Recipe In Restaurant Style

    North Indian Dal Fry Recipe In Restaurant Style - Toor dal fry for rice.


    Cuisine: North Indian
    Category: Dal Recipes
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS

    1 cup - 250ml
    To Pressure Cook
    • Toor dal / Arhar dal - 1/2 cup
    • Turmeric powder - 1/8 tsp
    • Water - 2.5 cups
    • Cooking oil - Few drops
    To saute
    • Cooking oil or ghee - 2 tbsp
    • Cumin seeds - 1/2 tsp
    • Red chilli - 1 no (optional)
    • Green chilli - 1 no (finely chopped)
    • Big onion - 1 no (-do-)
    • Garlic cloves – 4 nos (chopped)
    • Ginger – 1 tsp (chopped)
    • Ripe tomato - 1 no (-do-)
    • Curry leaves - Few
    • Red chilli powder - 1/2 tsp
    • Garam masala powder - 1/2 tsp
    • Sugar - 1/4 tsp
    To Garnish
    • Coriander leaves - 2 tbsp (Finely chopped)
    • Ghee - 1 tbsp

    HOW TO MAKE DAL FRY – RESTAURANT STYLE

    1. Wash and pressure cook toor dal adding turmeric powder, water and drops of cooking oil.
    2. Mash the dal and set aside.
    3. Heat ghee in a kadai. Fry all the items given under “To saute”.
    4. Add the cooked toor dal and boil for few minutes.
    5. Garnish with coriander leaves and ghee. Serve with jeera rice, roti !

    DAL FRY RECIPE - STEP BY STEP PICTURES

    • Wash and pressure cook toor dal adding turmeric powder, few drops of cooking oil and 2.5 cups of water. Cook in low flame for one to two whistles.
      restaurant style dal fry recipe
    • Open the cooker after the steam is released. Mash the dal well. Set aside. In a kadai, heat ghee / oil . Splutter cumin seeds. Saute big onion, chopped green chilli, curry leaves, garlic and ginger till transparent. Add finely chopped tomato and saute till mushy.
      restaurant style dal fry recipe
    • Add red chilli powder, garam masala powder, sugar and required salt. Saute for a minute. Add the cooked toor dal. Mix well.
      restaurant style dal fry recipe
    • Simmer the dal for 5 minutes. Crush kasoori methi and add to the dal at the end. Switch off the the flame and garnish with finely chopped coriander leaves. You can also garnish the dal with a tbsp of fresh cream if you like.
      restaurant style dal fry recipe
    • Enjoy !

    Note

    • Adjust the quantity of spice powders as per your taste.
    • For variations, you can use moong dal or a mixture of 5 dals.
    Try this easy, yummy restaurant style dal fry recipe for rice, roti ! Enjoy with any simple side dish.
    dal fry recipe


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    July 20, 2018

    Dhaba Style Palak Paneer Recipe – How To Make Punjabi Dhaba Style Palak Paneer With Video

    Punjabi dhaba palak paneer

    Dhaba style recipes were in my try list since I started to visit mini Punjabi dhaba with my school moms friends for kitty parties. All my friends rave about this dhaba and took me there. Yes, I completely agree with them. I too loved their hot, freshly prepared food with mild spiciness and homely taste. Reasonable rates as well. Though the gravies are bit oily, the taste of it makes us forget the calories. After eating there, I had bookmarked few dhaba style recipes to try at home. To begin with, I tried this yummy Palak paneer for the first time following the recipe from one of my favorite YouTube channels – Cooking shooking. I am not sure that this is the authentic Punjabi dhaba style Palak paneer. But this recipe won’t disappoint you. I tried this recipe confidently based on the readers feedback in the video. As I had already tried restaurant style Palak paneer, I could spot the difference in taste and the method of preparation of this dhaba style recipe. It came out really well and tasty. We all loved it. And now after trying this dhaba style recipe successfully, I am confident enough to try more. Soon I will try to get the recipe from mini Punjabi dhaba restaurant and share in my space. Ok, Lets see how to make Palak paneer in dhaba style with step by step pictures and video !


    Dhaba style palak paneer

    Dhaba style palak paneer recipe


    Dhaba style palak paneer recipe

    Dhaba style palak paneer recipe with step by step pictures and video - Healthy and yummy side dish for roti, naan and kulcha,


    Cuisine: North Indian
    Category: Paneer Recipes
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS
    1 cup - 250ml
    • Paneer / Cottage cheese – 1 cup (200 gms)
    • Spinach / Palak leaves – 1 big bunch
    • Green chilli – 1 to 2 nos
    • Ripe Tomato – 1 no
    • Big onion – 1 no
    • Curd – 1/4 cup
    • Red chilli powder- 1/2 tsp
    • Dhania powder / coriander seeds powder – 1 tsp
    • Nutmeg powder – 2 pinches
    • Cumin powder – 1/4 tsp
    • Garam masala powder - 1/2 tsp (optional)
    • Sugar – 1 tsp
    • Salt & water – as needed
    To Saute
    • Cooking oil - 2 tbsp
    • Bay leaf - 1 no
    • Cumin seeds - 1/2 tsp
    • Garlic cloves - 5 nos ( Finely chopped)
    • Ginger - 1 tsp ( finely chopped)

    • Fresh cream – 2 tbsp ( to garnish)
    • Crushed Kasoori methi - 1/2 tsp (optional)
    HOW TO MAKE DHABA STYLE PALAK PANEER
    1. Wash the palak leaves and set aside. Soak paneer cubes in hot water till use.
    2. Heat oil and splutter cumin. Saute bay leaf, onion, green chilli, garlic, ginger,tomato.
    3. Switch off the flame and let the mixture cool down.
    4. Add curd and mix well. Switch on the flame and keep it low.
    5. Add the spice powders, sugar and salt. Mix well and boil for sometime.
    6. Add palak leaves and saute till it becomes soft and cook completely. Cool down.
    7. Grind everything to smooth or coarse paste as you like.
    8. Again saute this paste in a kadai. Boil for few minutes.
    9. Lastly add the paneer, Fresh cream and crushed Kasoori methi. Mix well and serve hot !
    DHABA STYLE PALAK PANEER - STEP BY STEP PICTURES
    • Clean Palak leaves, discard the root part. Take the leaves along with stem. Wash it well. Chop roughly. Keep aside. Chop paneer into small cubes. Boil 2 cups of water. Remove from the flame and keep the paneer immersed in hot water till use. It helps to keep the paneer soft.
    • Heat oil in a kadai. Splutter cumin seeds. Add bay leaf. Saute chopped onion, green chilli, ginger and garlic. Saute till onion becomes transparent. Now add chopped tomato and saute till mushy.
      Dhaba style palak paneer
    • Switch off the flame. Let the mixture becomes warm. Add whisked curd and mix well. Switch on the flame again and keep it low. Add red chilli powder, dhania powder, garam masala powder (optional) , sugar, salt, nutmeg powder and mix well. Boil for few minutes.
      Dhaba style palak paneer
    • Add washed palak leaves and saute till its cooked completely. Dhaba style palak paneer
    • Switch off the flame and grind everything to a smooth paste. Add this paste to the kadai. Add 1/2 cup of water and simmer the palak paste for few minutes. Lastly add the soaked paneer cubes, crushed kasoori methi and fresh cream. Mix well and switch off the flame. Serve hot with roti, naan or kulcha.
      Dhaba style palak paneer recipe Dhaba style palak paneer recipe
      Enjoy !

    Note

    • Adjust the quantity of green chilli as per your spice level. Actual recipe uses 2 green chillies but I used one.
    • Kasoori methi is optional. Its not used in the original recipe but I added it for additional flavor.
    • For variations, you can blanch the Palak leaves and then add to tomato mixture while grinding.
    • Sugar is used to retain the color of Palak leaves. So do not skip it.
    • Do not add the curd when the mixture is hot. The mixture will become watery and gives a curdled look to the gravy.
    • You can skip tomato and use curd alone.
    Try this Dhaba style palak paneer recipe, enjoy with roti / Naan/ Kulcha !
    Dhaba style palak paneer recipe

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    November 5, 2017

    20 Side Dish For Poori – Indian Vegetarian Side Dish For Puri Recipes

    Side dish for poori recipes / Indian vegetarian side dish for puri.This post is a collection of 20 South Indian and North Indian Side dish recipes for poori with potato, without potato, tomato based side dish recipes and few more with Besan,  peas, chana, mixed vegetables, paneer gravies and curry. 

    Most of them are easy to make as its done in pressure cooker and many gravies can be prepared without any grinding job. So bachelors can also try them. I have also shared some hotel style/restaurant style potato curry recipes too. Poori / Puri is one of the most popular Indian breakfast recipes.  It is loved by all irrespective of the age. 

    The most common side dish for poori is potato masala. Kids love to have it with sugar, ketchup, jam, potato and paneer gravy. Apart from potato curry, many other gravies can also be prepared. Recently I made a list of 10 different types of poori recipes from my website. So I thought of making this list of side dish recipes that my readers would find it helpful.


    Side dish for poori

    In this list, you can find Tamil nadu hotel style potato masala, Onion masala without potato, Chana kurma, Potato kurma, Veg kurma, Green Peas kurma, Karnataka style Veg sagu and avarekalu sagu, North Indian restaurant style potato bhaji/ aloo subzi, Chole masala, onion tomato sabzi, dahi aloo, easy chana masala using pressure cooker, Bombay chutney, Paneer butter masala, Paneer korma, Kadai paneer and aamras recipes. 

    You can also find video recipes for some of the kurma recipes. I am yet to try Andhra and Kerala style potato curry recipes. I will update this list as soon as I post them. Ok, now lets see 20 different types of side dish for poori with links. Please click on the image or the title to view the particular recipe.

    Do check out my 10 types of poori recipes !

    Side dish For Poori/ Puri Recipes - South Indian, North Indian Vegetarian Side dish For puri


    Side dish for Poori recipes Side dish for Poori / Puri - North Indian & South Indian Side Dish Recipes !
    Cuisine: Indian
    Category: Side dish for poori
    Serves:  3-4
    Prep time: 20 Minutes
    Cook time: 15 Minutes
    Total time: 35 Minutes

    Potato masala for poori
    Poori masala without potato
    Hotel Vegetable kurma

    Chole recipe for bhatura
    Chana masala
    Tomato sabzi
    Potato kurma
    Vegetable sagu
    Avarekalu sagu

    Peas kurma
    Cauliflower kurma
    Bombay chutney
    Aamras
    Dahi aloo
    Tomato onion thokku
    Paneer kurma
    Paneer butter masala
    Kadai paneer

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