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

August 5, 2019

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

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.

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

Wash and peel the ridges of ridge gourd & skin.
Chop into 2 inch size lengthy pieces. Set aside.
Grind all the ingredients given under “To grind” to a smooth paste adding water.
Heat oil in a kadai. Splutter mustard seeds, cumin seeds and curry leaves.
Saute onion, tomato and ridge gourd pieces till soft. Add the ground masala paste.
Saute till raw smell goes off. Add required water, cover and cook till ridge gourd is done.
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.

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.

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.

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.

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 !

Technorati Tags: ridge gourd gravy,heerekai palya,heerekayi palya,ridge gourd gravy recipe,karnataka style heerekai palya,North karnataka style ridge gourd gravy

May 3, 2019

Instant Kurma For Idli Dosa – 10 Minutes Kurma Recipe Without Coconut

Recent days my readers are asking me to post instant, no grind kurma recipe for idli, dosa without coconut and vegetables. When I was searching for the same, I got this recipe from Sangee’s blog. This is an instant tomato kurma recipe without using coconut and mixed vegetables. Onion, tomato and besan flour forms the base of this gravy.

As mentioned in the title, it can be done under 10 minutes. This kurma goes well for idli, dosa, appam, chapathi and poori. But It doesn’t suit for rice and idiyappam. I have already shared an Instant sambar for idli dosa using pottukadalai, onion and tomato. Its a super hit recipe in my blog. This kurma tastes similar to it but its an even more simplified version. I loved the ease of this recipe and the mild masala flavor which is ideal for my family. Everyone loved it. I have tried it thrice so far. I have also made in bulk for my guests. They too liked it. What else I need to blog this recipe.

This recipe is ideal for bachelors and working women. For variations, you can add boiled potato too. Ok, Lets see how to make Instant kurma within 10 minutes for idli, dosa. Lets move on to the recipe with a video below.

Check out my 15 + kurma varieties for chapathi, poori, idli and dosa !

Instant kurma for idli dosa

Instant kurma recipe under 10 minutes using tomato, onion and besan flour.

Cuisine: Tamil nadu

Category: Kurma recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 250ml

Ripe tomato - 2 nos
Big onion - 1 no
Garlic cloves - 3 nos (optional)
Curry leaves - Few
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Coriander seeds powder / Dhania powder - 1/2 tsp
Garam masala powder OR curry masala powder - 1/2 tsp
Besan flour - 2 tsp
Water - 1/4 cup ( To dilute the besan flour)
Salt - as needed
Water - 1 cup (to cook onion, tomato)

To Temper

Cooking oil - 2 tbsp
Cinnamon - 1 inch
Cloves - 2
Fennel seeds - 1/2 tsp

HOW TO MAKE INSTANT KURMA FOR IDLI DOSA

Wash and chop tomato, onion.
In a kadai, heat oil. Temper cinnamon, cloves and fennel seeds.
Saute onion, garlic and curry leaves. Add tomato and saute till mushy.
Add salt and spice powders. Saute till raw smell vanish.
Add 1 cup of water and cook onion, tomato. Dilute besan flour in little water.
Add to gravy and roll boil for few minutes. Switch off the flame and garnish with coriander leaves.
Serve hot with idli, dosa, chapathi or poori !

INSTANT KURMA FOR IDLI DOSA - STEP BY STEP PICTURES

Wash and chop onion, tomato. Peel garlic and set aside. Heat oil in a kadai. Add cinnamon, cloves and fennel seeds.

Add the finely chopped onion, garlic cloves and curry leaves. Saute till onion becomes transparent.

Add tomato, required salt. Saute till tomato become mushy. Then add turmeric powder, red chilli powder, garam masala powder and saute till raw smell vanish.
Add 1 cup of water and cook the onion, tomato till soft and mushy. In the mean time, take 2 tsp of besan flour. Add 1/4 cup of water and dilute it without lumps.

Add the besan water to the onion tomato mixture. Mix well and let it roll boil for 5 minutes till the gravy reaches desired consistency.

Garnish with coriander leaves, switch off the flame. You can make the gravy thin or thick as you wish by boiling it for extra time.

Enjoy !

Note

For variations, you can skip garam masala powder for mildly spiced gravy.
You can add more onions. Skip garlic.
You can make it thin if making for idli, dosa else make it thick for poori and chapathi.

Try and enjoy this instant kurma with idli, dosa or chapathi !

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December 28, 2018

Plain Salna Recipe – Empty Tomato Salna For Parotta

In Tamil nadu, salna recipe is one of the best side dish for parotta that is served in roadside hotels. Parotta salna is a popular streetside hotel food in Madurai, Tuticorin, Salem and Chennai. Salna is a Tamil word I guess. Plain salna is also popularly known as empty salna. Empty salna is nothing but plain tomato based masala gravy without vegetables. Its a vegetarian salna recipe. Its so flavorful and tastes great not only with parotta but also with idli, dosa, chapathi and idiyappam. You can use this salna for making kothu parotta too.

Long back I had shared mixed vegetable salna recipe for parotta. It is a super hit recipe in my blog. It got rave reviews from my readers. Its my go to recipe too. Recently I came across this plain tomato salna recipe in a YouTube video just like street side hotel ones. This recipe is slightly different from mine. So I got tempted and tried it. Method of preparation of this plain salna recipe is very easy and quick when compared with my earlier version. I made it directly in a pressure cooker. So my job was done under 15 minutes. I was very happy to see the oil floating, flavorful salna. My house was completely filled with nice aroma. Myself and Raksha loved it with store bought frozen parotta.

Hot, flaky, layered parota with this plain salna is a pure bliss. Try it once. You will love it for sure. If you want to add any vegetables, you can add potato or cauliflower. Ok, lets see how to make plain salna recipe for parotta and dosa with step by step pictures and video.

Check out my vegetable salna recipe which also tastes like hotel ones. Also check out my hotel Saravana bhavan vegetable kurma for parotta, chapathi and dosa.

Do check out my homemade parotta recipe using less oil.

For variations, you can make chilli parotta and kothu parotta recipe using store bought frozen parotta.

Plain salna recipe - Empty salna for Parotta

Plain salna recipe - Tomato based masala kurma kuzhambu for parotta.

Cuisine: Tamil nadu

Category: Side dish for parotta

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

Cooking Oil - 3 tbsp
Cinnamon - 1 inch
Cardamom - 1
Cloves - 2
Black stone flower / Kalpasi - 1 (optional)
Bay leaf – optional

Big Onion – 1 (big size)
Ginger garlic paste (gg paste) - 1 tbsp
Green Chilli - 1
Coriander leaves - 2 tbsp
Mint leaves - 2 tbsp
Curry leaves – 5
Ripe tomato - 3

Turmeric powder - 1/4 tsp
Crushed fennel powder - 1/2 tsp
Cumin powder / Jeera powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Red chilli powder – 1 to 1.5 tsp (adjust)
Dhania powder/ Coriander powder –1 to 1.5 tbsp
Salt and water - as required

To grind

Grated Coconut - 1/2 cup
Cashew nuts - 5 or Khus khus/ poppy seeds - 1 tsp

HOW TO MAKE SALNA

Wash and chop onion, tomato, green chilli.
Heat oil in a pressure cooker. Temper the whole garam masala.
Add finely chopped onion and saute well.
Add gg paste, chopped mint leaves, coriander leaves and curry leaves.
Saute till raw smell goes off. Lastly add chopped tomato and cook till mushy.
Add required salt, turmeric powder, red chilli powder, coriander powder and garam masala powder.
Mix well for a minute. Lastly add the ground coconut paste.
Add sufficient water and pressure cook in low flame for one to 2 whistles.
Remove the cooker lid after the steam is released.
Oil floating, flavorful salna is ready. Serve with parotta, biryani, dosa and idli if you like.

METHOD - STEP BY STEP PICTURES

Wash and chop tomato, onion, green chilli. Heat oil in a pressure cooker.

Saute cinnamon, cloves and cardamom. Add chopped big onion and saute till transparent. Add ginger garlic paste and saute till raw smell goes off.

Add chopped mint leaves, coriander leaves and curry leaves. Mix well. Add chopped tomato, salt and saute till tomato turns mushy.

Add cumin powder, turmeric powder, red chilli powder, dhania powder, crushed fennel powder and garam masala powder. Saute quickly in medium flame without burning the spices.

Now add 1.5 cups of water and let it roll boil. In the mean time, grind coconut and khus khus or cashew nuts to a smooth paste.

Add to the boiling salna. Mix well and close the pressure cooker with the lid. Keep the flame high till steam comes out. Now lower the flame completely and put the weight valve. Pressure cook in low flame for one whistle. You will get a nice aroma. Switch off the flame and let it rest till steam releases by itself. Then open the lid. You can see a layer of oil floating on top. Mix well and check for the consistency. If its too thick, add little water and boil for a minute. If its too thin, boil for sometime till it reaches the desired consistency. Check for taste and Serve with parotta, idli or dosa. If you like, you can have it with biryani and chapathi as well. Enjoy !

Note

Adjust the quantity of red chilli powder as per your taste.
Use Kashmiri chilli powder for bright colored salna.
For variations, you can add potato or cauliflower.

Try this super easy, yummy plain salna recipe for parotta and enjoy !

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December 10, 2018

20 Kurma Varieties For Chapathi - South Indian Vegetarian Kurma Recipes

Here is a collection of vegetarian kurma varieties as side dish for chapathi, poori, parotta and dosa. South Indians love to eat chapathi with coconut based kurma varieties. Kurma recipes tastes good with parotta, idli, dosa, appam, idiyappam, poori and sometimes with rice as well. Most of the Tamil people make vegetable kurma for chapathi/ roti. Chapathi kurma would be the most preferable dinner for us. As I got bored of the regular mixed veg kurma for chapathi, I started trying varieties of kurma recipes at home.

For any South Indian kurma, be it Tamil nadu style, Andhra, Kerala or Karnataka coconut masala or pottukadalai (roasted dal), khuskhus paste forms the base whereas North Indian gravies / sabzi is made with tomato, onion base. With sight variations in the ingredients and cooking method, kurma can be prepared in different taste.

In this collection, I have shared 20+ different types of kurma recipes for chapathi, parotta, idli, dosa and rice. It includes the most popular Saravana bhavan hotel style vegetable kurma for parotta and chapati (with video), white kurma for idiyappam, tomato kurma/ thakkali kurma for idli, dosa, potato kurma for poori (with video), cauliflower kurma, chana kurma (kondakadalai kurma), Green gram kurma ( pachai payaru kurma) in Kerala style, green peas kurma, cabbage kurma for rice, vegetable salna for parotta, special vegetable kurma for idiyappam, potato paya for appam, vegetable stew for appam, capsicum kurma, carrot kurma for kids, Kumbakonam kadappa for idli, brinjal kurma for idli, dosa, Karnataka style vegetable sagu for poori, set dosa and avarekalu kurma/ mocha kottai kurma recipe.

Most of these kurma recipes are tried and certified by my readers. You too choose your favorite and give a try. I am planning to try some idly kurma and more. I will add in this list once I make the post. Ok, lets see the collection of South Indian kurma recipes for chapathi, idli, dosa, rice, idiyappam and parotta. Please click on the picture or the title to view the respective recipe.