3 Simple Side Dish For Chapathi/ Roti - Potato Capsicum Curry, Tomato Gravy, Sweet Powder

I wanted to send some side dishes something different from I usually make, for our sweet blogger friend Viki’s event.. So I’ve given three distinct side dish recipes namely Potato capsicum curry, tomato gravy and sweet coconut powder with sugar, fried gram dal that goes very well with chapathi/roti. All these 3 side dishes are very easy and simple to make. Do give a shot !

POTATO – CAPSICUM CURRY 

I learnt this from my friend Shalini. Normally I dont make dry curries for chapati.My husband likes to have gravies more than dry curries..So I was a little hesitant to do this. But my friend was telling for a long time.. At last I tried yesterday along with an easy tomato gravy for safer side. But we liked it very much. I will make it more often.Thanks to Shalini.. This can be made in a jiffy.. It took just 20 mins to finish including the cutting part.

Ingredients :

• Potato – 2 nos (Cut into finger size)
• Capsicum – 1/2 no (-do-)
• Big onion – 2 nos
• Channa masala – 1 tsp (I used a local brand )
• Pepper powder – 1/2 tsp (optional, I used )
• Salt – as needed.
• Oil – 1 tbsp
• Mustard seeds – 1/4 tsp
• Water – Very little .

Method :

• Cut the above said veggies and set aside.
• Heat a kadai with oil and add  mustard seeds.
• Once it splutters, add the chopped  potato, capsicum & onion.
• Saute till they are half cooked.
• Then add the channa masala powder , salt & pepper powder. Mix it well and saute for a minute.
• Sprinkle little water and cover cook it for 2 mins.
• Open the lid and mix well (Take care it should not get burnt )
• Sprinkle some more water if necessary.
• Cover cook till its done.

Remove & serve hot with chapathi.

EASY TOMATO GRAVY

This gravy is my own experimentation. I tried with some combinations & it came out very well. This gravy tastes good not only for chapati but also for idli, dosa.. Hope you all will try and leave a note to me :)

Ingredients 

• Ripe Tomato – 3 nos (I used small ones..Finely chopped )
• Big onion – 1 no (Slice cut )
• Salt & water – as needed
• Oil – 2 tsp

To grind :

• Coconut – 1 Pointer finger size piece
• Fried gram dal /Pottukadalai – 1 tsp
• Green chilly – 1 no (adjust , add more )
• Cinnamon /Pattai – 1 small stick
• Cloves – 2 nos
• Water – as needed.

To Temper :

• Mustard seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Channa dal – 1/2 tsp
• Curry leaves – a few

To garnish :

• Coriander leaves – a  few.

Method :

• Heat a kadai with oil and temper with ingredients given under “to temper “.
• Then add the onion slices & finely chopped tomato pieces.
• Saute well till the tomato becomes mushy.
• Add little water and cover cook till onions get cooked.
• In the mean time , grind all the ingredients given under “to grind” with water to make it a smooth paste .Set aside
• Once the onions get cooked , add the ground masala with required water.
• Add the salt and let the gravy boil for sometime and gets thicken.
• Finally garnish with coriander leaves and serve hot !!

FRIED GRAM DAL , COCONUT POWDER 

I learnt this from my MIL. I am sure Kids would love this to have with chapathi & poori. I too prepared this for my kid i.e. My husband ;). People with sweet tooth can surely give this a try. I used sugar here. If you wish , you can replace with jaggery. Both tastes good.

Ingredients:

• Fried gram dal /Pottu kadalai – 1 fistful
• Coconut – 1 finger size piece or 2 tsp of grated coconut
• Sugar – 2-3 tsp
• Cardamom – 1 no
  

Method :

• In  a mixie, add coconut, cardamom and fried gram.. Run it twice or thrice to make a powder.
• Finally add the sugar and run it once.
• Remove & serve !!

Have a nice weekend. Catch you all in my next post.

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Oats Kara Kozhukattai Recipe

My Belated Vinayakar chathurthi wishes to all ..Hope u all celebrated well by offering  kozhukattai & sundal. 

Now coming to the post, I always make oats dosa for my husband. Last week for a change I tried oats kozhukattai. I got the recipe from a cookbook. I made some changes to the actual recipe and tried for breakfast.. It was good. A good replacement for oats dosa and porridge. I am glad in sending this to EC’s WYF – Breakfast event. 

For 10 – 12 pieces
Ingredients :

• Quick Oats – 1/2 cup
• Red chilli – 2 nos (pinch into two )
• Curry leaves – a sprig
• Coconut pieces – a few (cut into very small pieces )
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Hing – 2 –3 pinches
• Salt & water – as needed
• Oil – 1 tsp

Method :

• Heat a kadai and dry roast the oats till nice aroma arises.. It may take 3-5 mins.
• Coarse grind (Run the mixie once or twice )the roasted oats and transfer into a bowl.
• In the kadai , add 1 tsp of oil and season with mustard seeds , urad dal , red chilly , curry leaves and a pinch of hing.
• Add the coconut pieces to it and fry for a minute.
• Mix the seasoned items with the ground oats along with the remaining hing.
• Add salt & water to knead like a chapatti dough.
• Then make small balls or ur desired shape to make kozhukattai and steam in idly pot for 8- 10 mins.

Hot & spicy oats kozhukattai is ready to serve !! Tastes the best when hot.
No side dish is required!! If needed , you can serve with coconut chutney !!

VARIATIONS :

• Instead of coarse grinding the oats , u can grind it to make a powder and prepare the same .
• If  u want, u can add equal amount of rice flour to the ground oats and make kozhukattai.

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SUNDAKKAI PORITHA KUZHAMBU / PEA AUBERGINE GRAVY

It is also known as  Devil's Fig, Prickly Nightshade, Shoo-shoo Bush, Wild Eggplant, Pea Eggplant, susumba, boo, terongan, tekokak, berenjena cimarrona, berenjena de gallina, berenjena silvestre, tabacón, pendejera, tomatillo, bâtard balengène, zamorette, friega-platos, sundaikkai (Tamil: சுண்டைக்கா), makhua phuang (Thai: มะเขือพวง)
I learnt this recipe from my aunty (MIL).Most of us use sundakkai vathal in vatha kuzhambu or fry and eat as it is for curd rice.This is a different recipe with fresh sundakkai and i like this very much.U can try this , it doesn’t taste bitter:)

Ingredients
1 cup - 200ml

• Raw Sundakkai– 1 cup
• Moong dal – 1.5 tbsp
• Tamarind – Medium gooseberry size
• Sambar powder – 1- 2 tsp ( u can use any sambar powder )
• Tomato – 1 no (Chopped)
• Turmeric powder – a pinch
• Salt & water – as needed.

To season:

• Mustard seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Curry leaves – a sprig
• Oil – 1 tbsp

To Grind:

• Grated coconut – 1/4 cup

Method:

• Wash the sundakkai and remove the stem.Cut into two halves and soak in water so that the color doesn’t change.

• Heat a kadai with 1 tsp of oil  and saute the sundakkai till it turns light greenish white, gets shrunken & slightly reduced in quantity.

• Now Pressure cook the sundakkai along with moong dal and chopped tomato .
• Mean while soak the tamarind in water and extract the juice from it.Add the sambar powder , salt  and a pinch of turmeric powder to it.Keep aside.
• Grind the coconut with water and make it to a paste.Set aside.
• Once the sundakkai and dal gets cooked, add the tamarind extract mixture to it and let it boil for 5 – 7 mins.Add water if necessary.
• Now add the coconut paste and boil for sometime till the gravy becomes thick(should not be too thick like kootu at the same time not too watery .)
• If u feel the water is more, u can add little rice flour/corn flour( 1 tsp) to make it thick.
• Finally, temper with all the items given under “to season”.

Healthy sundakkai poricha kuzhambu is ready to serve.
Mix with plain rice and ghee and accompany with papad /vaddam. It tastes excellent!!

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TOMATO PULAO RECIPE | LUNCH BOX RECIPES

I tried this pulao yesterday for Lunch.I made Paruppu rasam ,bindi fry and coriander leaves thogayal in addition to this.So i prepared only a less quantity .Please change the quantity of ingredients according to ur requirement.I’ll post paruppu rasam in future.Now coming to this recipe,I adapted this from a cookbook and made some variations according to our taste.

Ingredients:

• Rice  ( i used boiled rice ) – 1/2 cup
• Tomato – 3 nos (medium sized ) (Grind it with skin to make a puree )
• Water – 3/4 cup
• Small onions – 10 nos (Peeled and cut into two )
• Boiled peas – 1/4 cup (I didn’t add )
• Garlic -  5 flakes ( peeled )
• Cashew nuts – 5 nos (Grind it to a paste)
• Red chilly powder – 1/2 - 1 tsp
• Green chilly – 1 no (slit cut )
• Salt – as  needed .
• Lime juice – a few drops

TO GRIND :

• Ginger – 1 inch size
• Chopped Coriander leaves – 1.5 tsp (grind both to get a 2 tsp paste)

TO SAUTE :

• Oil – 1 tbsp
• Cinnamon – 1 small stick
• Cloves – 3 nos
• Bay leaf – 1 no
• Star anise / Marati moggu – 1 no
• Cardamom – 1 no

TO GARNISH:

• Coriander leaves – few (chopped).

Method:

• Grind coriander leaves & ginger  with water to make 2 tsp paste.Set aside.Grind cashews to make a paste with little water.
• Wash the rice and keep aside.If u use basmati rice , the ratio of rice and water is 1:1 .So u need to soak the rice for 3-4 HOURS.(If not use 1:1.5 ratio and soak for 1 hour)
• Heat a kadai with oil and all the items one by one given under“ TO SAUTE “ section.
• After adding all the spices,add the small onions and garlic flakes.Saute till onions become transparent.
• Now add the slit green chilly and ginger & coriander leaves paste.
• Saute for a minute and add the cashew paste. Stir well.
• Then add the red chilly powder and tomato puree to it.
• Mix well and add the required salt and cook everything for a minute.Stir in intervals.Make sure there is little water in it.
• Now add the measured rice and water and mix it well.
• Transfer everything into a cooker and cook for 1 whistle.
• After removing from the flame add a few drops of lime juice and garnish with coriander leaves.

Tastes heaven with onion raitha!!

I am glad in sending this entry to Sanghi’s FIL – TOMATO.

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