Gravies

Dwadeshi Rasam

dwadeshi_rasam

This Rasam is made without Tomatoes and Tamarind.

Ingredients:

For Rasam:
Toor dal – 1/2 cup
Ginger – 1 tbsp
Turmeric powder – 1/2 tsp
Jaggery powder – 1 tsp
Salt

For Rasam Powder:
Oil/Ghee – 1/2 tsp
Udad Dal – 3/4 tsp
Channa Dal – 1/2 tsp
Black Pepper – 1 tbsp
Cumin seeds – 1 tsp
Red Chillies – 2
Curry leaves – few

For Tempering:
Ghee – 1 tsp
Mustard seeds – 1 tsp
Curry leaves – handful
Crushed Red chillies – 1 or 2
Hing – 1/8 tsp

For Garnish:
Lemon Juice – 2 tbsp
Chopped coriander leaves

Method:

Roast all the items under Rasam powder in oil or ghee. Once cool, grind it to a slightly coarse powder.

Wash and pressure cook toor dal till it is soft and mushy.Mash the cooked dal.

Heat a large vessel. Add the mashed dal, 3 cups water ,ginger,turmeric powder,jaggery powder and salt.
Cook till it comes to rolling boil.
Add the Rasam powder and cook till the entire mixture froths.
Switch off the stove.

Heat oil or ghee in tadka pan. Once hot, add crushed red chilli and mustard seeds.
Once Mustard seeds start spluttering, add hing and curry leaves.Fry for few seconds and pour over Rasam.

Add lemon juice and chopped coriander leaves.
Serve with hot rice.

Mango Pachadi

mango_pachadi

Ingredients:
Raw Mango – 1 medium sized
Jaggery – 8 tbsp or more
Salt – a pinch
Turmeric powder – 1/4 tsp

For Tadka:
Mustard seeds – 1 tsp
Udad dal – 1 tsp
Hing – a pinch
Red chilli – 1
Curry leaves – 3 to 4 leaves
Neem flowers – 2 tsp
Oil – 1 tsp

Method:
Wash,peel and chop mango into medium size pieces.
In a pan, add the mango pieces, 1 cup water ,turmeric powder and salt.
Cook till mango becomes tender.
It will take around 10 minutes.
Add jaggery and cook till raw smell of jaggery goes away and the gravy becomes still thick and has string consistency.
Switch off the stove.

In a tadka pan,heat oil. Add mustard seeds. Once it starts crackling, add udad dal and red chilli and fry till udad dal turns slightly brown.
Add Hing, curry leaves and fry till curry leaves turn slightly crisp.
Add neem flowers and fry till it turns brown.
Pour the tadka over the pachadi.

Serve this as side dish with rice. This dish compliments any bittergourd dish.

PS: Dont skip neem flowers. It gives good flavor to the dish.

Nilgiri Vegetable Kurma

nilgiri_kurma

Ingredients:

For Paste 1:
Coriander leaves – 1/2 cup
Mint leaves – 1/2 cup
Green chilli – 2
Ginger – 1/2 inch to 1 inch
Cumin seeds – 1/2 tsp
Coriander seeds – 1 tsp

For Paste 2:
Grated coconut – 1 cup
Poppy seeds – 1 tbsp
Cashew nuts – 2 Tbsp

For Kurma:
Onion – 1
Tomato – 1
Mixed Vegetables – 2 cups (Mix of Green peas,potato,carrots,french beans,Chow chow,KnolKhol)
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Jaggery – 1/4 tsp
Tamarind paste – 1/8 tsp
Salt
Oil – 2 tsp

Method:

Paste 1: Dry roast cumin seeds and coriander seeds. Once it is cool grind with rest of ingredients mentioned in paste 1 with little water and set aside.

Paste 2: Soak cashew nuts and poppy seeds in 1 tbsp hot water for 20 min. Grind along with grated coconut and little water and set aside. This paste needs to be smooth.

Chop onions and tomatoes into small pieces.
Chop the other vegetables into small pieces.

In a pressure cooker, heat oil. Once hot, add chopped onions and fry till it turns brown. Add tomatoes,turmeric powder,jaggery,red chilli powder and salt.Fry for 2 minutes.
Add Paste 1 and fry for 5 more minutes.

Add the vegetables and paste 2. Add some more water so that the gravy does not burn.
Mix well. Cover the cooker and cook for 4 whistles.

Let the steam get released on its own.

Open the cooker and mix well. Add 1/8 tsp tamarind paste and cook for 10 more minutes.

Serve this Kurma with rotis and parathas.

Mysore Rasam

mysore_rasam

Ingredients:
Tomatoes – 2 to 3 medium size
Tamarind – gooseberry size
Cooked Toor dal – 1 cup
Tumeric powder – 1/2 tsp
Coriander leaves – handful
Jaggery – 1 tsp or more
Salt

For Rasam paste:
Coriander seeds – 2 tsp
Chanadal – 2 tsp
Cumin seeds/Jeera – 1/2 tsp
Pepper – 1/4 tsp
Red Chillies – 2
Grated Coconut – 1/4 cup
Water – as required
Oil – 1/2 tsp

For Tempering:
Ghee – 1 tsp
Mustard seeds – 1 tsp and Red chilli – 1
Hing – a pinch
Curry leaves – handful

Method:

In a flat pan, heat 1/2 tsp oil. Once oil is hot, add red chillies and chanadal and fry till chanadal changes color. Add coriander seeds,Jeera and pepper and fry for few seconds. Add grated coconut and fry for few seconds till it turns slightly brown.
Switch off the stove .Cool and grind into a smooth paste with little water.

Soak Tamarind in hot water. Squeeze the tamarind and filter the juice and keep aside.

Chop tomatoes into big pieces.

In a large vessel, add tomatoes and 1 cup water. Add Tumeric powder, salt and cook it till tomatoes become soft.
Add tamarind water and cook till raw smell of tamarind goes away.
Add cooked toor dal and the ground paste. Add 2 cups of water and jaggery.
Cook for few minutes till the entire Rasam froths nicely.
Take off from the stove.

Heat ghee in a small pan. Once ghee is hot, add Red chilli , mustard seeds and wait till it crackles.
Add hing and curry leaves.Fry for few seconds and pour over Rasam.

Garnish with chopped coriander leaves.

Serve Rasam with rice . This can also be had as a soup.

Tamilnadu style Idli Sambar

idli_sambar

Ingredients:
Toor dal – 1/4 cup
Moong dal – 1/4 cup
Shallots – 10
Carrot – 1 small sized.
Red Pumpkin – 100 gms
Potato – 1
Tomato – 2
Tamarind – Gooseberry size
Turmeric powder – 1/4 tsp
Jaggery – 1 tsp or more

For sambar Paste:
Red chillies – 3 to 4
Methi seeds – 1/8 tsp
Cumin seeds – 1/2 tsp
Pepper – 4 to 5
Coriander seeds – 2 tsp
Channa dal – 1.5 tbsp
Udad dal – 1 tbsp
Ginger – 1/2 inch
Curry leaves – 5 to 6
Grated Coconut – 2 to 3 tbsp
Oil – 1/2 tsp

For Tempering:
Oil/Ghee – 1 tsp
Mustard seeds – 1 tsp
Hing (Optional) – a pinch
Curry leaves – 5 to 6
Red chilli powder – 1/4 tsp

For Garnish:
Chopped coriander leaves

Method:

Soak Tamarind in hot water for half an hour. Squeeze tamarind juice and set aside.

Heat oil in a small pan for roasting sambar paste. Add Red chillies, Channa dal, udad dal and roast for few seconds till the dals turn pale brown. Add methi seeds and roast for few seconds. Add Cumin seeds,coriander seeds and pepper and roast for few more seconds. Add Ginger and curry leaves and fry . Switch off the stove.Add grated coconut and roast in the remaining heat for few seconds. Let the mixture cool . Grind it to a smooth paste with little water.

Wash ,peel and chop all the vegetables excluding tomato into small pieces.
Wash both the dals.

In a cooker, add the dals and chopped vegetables. Cut the tomatoes into half and keep on top of the dal vegetable mix.
Cook all of them till dal is tender.

Once the dal is cool enough to handle, take out the tomatoes separately and remove the skin. Mash the tomatoes.
Mash the dal and vegetable mixture .

In a large pot, add the tamarind water, dal and vegetable mixture, mashed tomatoes and the ground paste.
Add turmeric powder,Jaggery and salt.
Cook the gravy till raw smell of tamarind goes away and sambar comes to a roiling boil.

Heat a tadka pan with oil or ghee. Add Mustard seeds. Once it splutter, add Curry leaves ,hing and fry for few seconds.
Switch off the stove.Add red chilli powder,mix well and pour the tadka over the sambar.

Garnish with coriander leaves.

Serve the sambar hot with idlis.

Cucumber Majige Huli

majige-huli

Ingredients:
Cucumber – 2 medium-sized
Yogurt – 1.5 cups
Water – 2 cups
Turmeric powder – 1/4 tsp
Salt

For Paste:
Grated Coconut – 1/2 cup
Chutney dal – 2 tbsp
Cumin seeds – 1.5 tsp
Coriander seeds – 1 tsp
Ginger – 1 inch
Green chilli – 1 to 2
Curry leaves – 5 to 6

For Tempering:
Coconut oil – 1 tsp
Red chillies – 1
Udad dal – 1 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Curry leaves – 5 to 6

For Garnish:
Chopped coriander leaves

Method:

Grind all the ingredients mentioned under “For Paste” with little water into a smooth paste.

In a bowl, add yogurt and beat well. Add the ground paste and mix well. Set it aside.

Wash,Peel and chop cucumber into medium-sized pieces.

Heat a large vessel with water . Once water comes to a boil, add cucumber pieces,turmeric powder and salt.
Cover and cook till cucumber pieces are tender.

Add the yogurt mixture and cook the gravy for another 10 minutes or till the raw smell of the paste goes away.

Heat a tadka pan with oil. Once oil is hot, add mustard seeds,udad dal and red chillies and fry till mustard seeds splutter.
Add hing and curry leaves and fry for few seconds.

Pour the tadka over the gravy. Garnish the gravy with chopped coriander leaves.

This dish goes well with Rice and Adai dosa.

Vegetable Stew

 

vegetable_stew

Ingredients:
Mixed Vegetables – 2 cups
Thin coconut milk – 1 cup
Thick coconut milk – 1/2 cup
Cashewnuts – 8 to 10
Onions – 1 large sliced.
Ginger-Garlic paste – 1/2 tbsp
Green chillies – 1
Green cardamom – 4
Cloves – 4
Cinnamon – 1 inch piece
Star Anise – 1
Black pepper powder – 1 tsp
Salt
Curry leaves – a handful
Coconut oil – 2 tsp

For Garnish:
Coconut oil – 1/2 tsp
Curry leaves – 4 to 5

Method:
Soak cashew nuts in hot water for half an hour.Grind it into a smooth paste.

Take Mixed Vegetables like Potatoes,Carrots,Green peas,French beans,Cauliflower and slice it into 1/2 inch piece.Steam all the vegetables.

Slice onions.Crush cardamoms.

Heat oil in a pan. Add Cloves,Cinnamon,crushed cardamom and black pepper and fry for few seconds.
Add curry leaves and sliced onions and fry till onions become transparent.
Onions should not be browned.

Add ginger garlic paste and saute for few seconds.Add all the steamed vegetables,salt,cashew nut paste and thin coconut milk and mix well.

Cover and cook the stew for 10 minutes.
Add thick coconut milk and cook for 5 minutes.

Heat coconut oil in a small pan .Add few curry leaves and fry them well.
Garnish the stew with fired curry leaves.

Serve this vegetable stew as side dish for Appams.

Hotel Style White Vegetable Kurma

 

white_kurma2

Ingredients:
Carrot – 100 gms
French Beans – 100 gms
Chow Chow/Cauliflower/Knol Khol – 100 gms
Potato – 100 gms
Green Peas – 50 gms
Onions – 2
Grated Coconut – 1 Cup
Milk – 3/4 Cup
Yogurt – 1/2 Cup
Poppy Seeds – 1 Tbsp
Cashewnuts – 7 to 10
Fried Gram – 3 Tbsp
Green Chilli – 1 or 2
Garlic – 7 Cloves
Ginger – 1 inch
Fennel Seeds – 1 Tbsp
Cardamom – 2 pods
Bay Leaf – 1
Cinnamon – 1 Inch stick
Stone Flower(Dagad Phool) – 2 to 3 pieces
Marathi Moggu – 1
Cumin Seeds – 1 tsp
Coriander leaves – a handful
Mint leaves (Dry/Fresh) – a handful
Salt
Coconut Oil – 2 tsp

Method:
Finely Chop all the vegetables except Onions and steam or pressure cook them with enough water.

Grind the following :Half an onion,Coconut,Ginger,Garlic,Green Chilli,Cashewnuts,Poppy Seeds,Cardamom,Fennel Seeds,Fried Gram with little water to a smooth paste.

Finely chop the remaining onions.

In a large pan, heat Coconut oil. Once oil is hot, add the spices: BayLeaf,Cinnamon,Stone Flower,Marathi Moggu,Cumin Seeds and fry for few seconds.
Once spices start releasing their aroma, add the chopped onion and mint.Fry till onions turn brown.
Add the ground paste and little water and bring the mixture to a boil.
Once the paste is cooked well, add the steamed vegetables,milk and salt.
Cover the cook the gravy for 10 minutes stirring once in a while.
Beat the yogurt till smooth and add to the gravy and cook for few minutes.
Once Yogurt is added to the gravy, dont boil it. Keep stirring else gravy might curdle.
Garnish with finely chopped coriander leaves.

Pineapple Pulisery

pineapple_puliserry

Ingredients:
Pineapple pieces – 1 cup
Yogurt – 1 Cup
Grated Coconut – 1/2 cup
Green Chilli – 1 or 2
Cumin Seeds – 1 tsp
Garlic – 1 Clove
Red Chilli – 1
Turmeric Powder – 1 tsp
Chilli Powder – 1/2 tsp
Mustard Seeds – 1 tsp
Udad Dal – 1 tsp
Hing – a pinch
Curry Leaves – a handful
Coconut Oil – 1 tsp
Sugar – 1 tsp
Salt

Method:
Cut Pineapple into small pieces. In a large vessel, add pineapple pieces,sugar,turmeric powder,chilli powder,One cup water and salt.
Cook the pineapple pieces till tender.

Grind Cumin seeds,garlic,Green chilli and coconut to a smooth paste.

Once Pineapple pieces are tender, add the ground paste and cook for 5 to 10 minutes.
Beat the yogurt till smooth and add to the gravy and cook for 2 to 3 minutes.
Keep stirring the gravy once yogurt is added else it has chances to curdle.
Dont boil the gravy once yogurt is added.

For tempering, In a small pan, heat Coconut oil.Once oil is hot,add Red Chilli,Udad Dal,Mustard Seeds,Hing and Curry leaves in the mentioned order and fry well.
Add the tempering to the gravy.

This Pulisery goes well with Red Rice.It can be had with dosa and appam also.

Raw Mango Dal

MangoDal

Ingredients:
Raw Mango – 1
MoongDal/ToorDal – 1 cup
Shallots/Small Onions – 4
Green Chilli – 1
Ginger/Garlic Paste – 1 tsp
Mustard Seeds – 1 tsp
Udad Dal – 2 tsp
Cumin Seeds – 1 tsp
Methi Seeds – 1/4 tsp
Turmeric Powder – 1/2 tsp
Jaggery(Optional) – 1/2 tsp
Hing – a pinch
Red Chilli – 1
Oil – 1 tsp
Curry Leaves – a few
Coriander Leaves – handful
Salt

Method:
Peel raw mango and dice it into small pieces.
Finely chop shallots and green chillies.

Pressure cook the dal along with shallots and green chillies till dal is cooked well.
Once cool,mash the dal mixture.

In a Large Pan, Heat oil.Once hot, add Udad Dal,Mustard Seeds,Cumin,Methi seeds one after another and fry well.
Add hing ,Curry leaves,Red Chilli,Ginger Garlic Paste and fry for few seconds.
Add turmeric powder and cooked dal mixture. Stir well.
Add some water ,salt and let the mixture come to a boil.

If required,add jaggery and cook well.
Garnish with coriander leaves.

Serve with Rice,Rotis.