Archive for the ‘South Indian gravy’ Category

Erissery

Erissery is a special dish prepared in Kerala for Sadhi. My paati prepare this dish at home. It can be prepared using yam, plantain, pumpkin, raw jackfruit or the combination of two vegetables. It is served with rice, pickle or pachadi. I have used plantain. Instead of that we can use any other mentioned vegetable.

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Plantain – 1 Cut into cubes

Turmeric Powder – ¼ tsp

Salt to taste

To Grind

Scraped Coconut – ¾ cup

Cumin Seeds – ½ tsp

Dried Red Chilly – 1

To Roast

Scraped Coconut – ¼ cup

To Temper

Mustard Seeds – ½ tsp

Urad Dal – ½ tsp

Dried Red Chilly – 1 (optional)

Curry Leaves – few

  • Pressure cook the plantain cubes  with salt and turmeric powder.
  • Grind coconut, cumin seeds and red chilly to a smooth paste using little water.
  • Once the plantain is cooked, add the ground paste to the cooked plantain, mix well and simmer for 3 to 4 minutes or until it starts boiling.
  • Remove from heat.
  • Now heat a small frying pan, add a tsp of oil and roast the coconut  until dark brown.
  • Add this browned coconut to the plantain coconut mixture and mix.
  • Finally temper with mustard seeds, urad dal, red chilly and curry leaves.

Orange skin kuzhambu

Almost everyone of us like to eat oranges because of its sweetness and the appealing colour. But we tend to throw away the skin and enjoy the inner stuff. Actually there are many nutrients in the skin. They are rich in vitamin C, fiber and the pigment helps in vision. So here is one recipe made out of orange skin with its citrus flavour.  Since this is Orange season I bought some. After eating the tasty fruit, I wanted to make my favourite gravy with its peel/skin. This goes well with upma, pongal, dosai etc.,

INGREDIENTS

Orange skin- from two oranges.

Tamarind- Lemon size

Red Chilli – 2

Green Chilli – 2

Rasam powder- 2tsp

Turmeric powder-1tsp

Jaggery – 1 tsp

Salt – To taste

For Tempering

Mustard- 1tsp

Toor dhal- 1 tsp

Channa dhal-1tsp

Urad dhal-1tsp

Gingelley oil- As required

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  • Take the peeled orange skin and cut it into small pieces.
  • Take the tamarind, add water (Almost a cup), boil it and extract the juice.
  • Heat the pan and add oil. Now add the mustard. Once it sputters, add the toor dhal, urad dhal, channa dhal. Saute it until it turns golden brown.
  • Add red chillies and green chillies. Saute for 30 seconds.
  • Now add the orange skin and saute it for one to two minutes.
  • Add tamarind extract, turmeric powder, rasam powder, jaggery, salt and mix well.
  • Allow it to boil until you get the right consistency. It should not be too thick or too watery.
  • It goes very well with rice, Dosa, Pongal .

Note: If you find it too watery, add 1 tsp of rice flour into it and mix well without forming any lumps.

          You can also use green chillies if you like its flavour.

Molagootal

Molagootal is an authentic Kerala Brahmin’s recipe. It is made usually using one type of vegetable raw banana, yam, pumpkin, ash gourd, potato or snake gourd though nowadays beans, cabbage, carrots, etc are used; this list of vegetables is not exhaustive) and occasionally a combination of two vegetables likepotato and White pumpkin, Snake gourd and white pumpkin. This is the all time favourite for Krish. It can be served with side dish like Thuvayal, Pachadi, Pickle or gothsu.

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INGREDIENTS

Pooshanikkai(White pumpkin) – 1/4

Potatoes – 2

Toor dhal/moong dhal – 1 cup

Coconut – half

Cumin seeds – 1 tbsp

Red chilli – 2

Turmeric powder – 1/2 tsp

Salt – 1 tsp

For Seasoning

Oil – 1 tbsp

Mustard seeds -1 tsp

Urad dhal – 1tsp

Curry leaves – few

  • Pressure cook the dhal and the vegetables with turmeric powder and keep aside.
  • Roast and grind the coconut with red chilli and cumin seeds into a fine paste.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add urad dhal and curry leaves. Sauté until they turn golden brown.
  • Add the pressure cooked vegetables into the pan. Add salt, turmeric powder and allow it to cook for two minutes.
  • Mix the cooked toor dhal with the coconut paste. Now pour this mixture into the pan. Add some water and allow it to boil.
  • Serve with hot rice and pickle/puli inji/ ulundhu thogayal.

Potato Shallots gravy

Potato- Shallots gravy is one of the tastiest recipes I have eaten so far. This cannot be considered either as a sambar or as a North Indian gravy.  I got to know this recipe from my perima. This is her MIL’s recipe. When I went to my place my mom made this recipe and I loved it. Then I couldn’t resist myself eating it once.  I bet this will be one of the best gravies to be eaten with rice. It goes well with Vadam/ Papad.

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INGREDIENTS

Potato – 3

Shallots – 1 handful

Tomatoes – 2

Green chilli – 2

Tamarind – lemon size

Turmeric powder – A pinch

Jaggery –  small piece

Salt – To taste

For tempering

Gingelley oil – 1 tbsp

Mustard seeds – 1 tsp

To grind

Coriander seeds – 1 tbsp

Channa dhal – 1 tsp

Urad dhal –  1tsp

Coconut – 1/2

Red chilli – 4

Shallots – few

Curry leaves – few

  • Soak the shallots in water for 6 hours. Next day peel the skin and chop them.
  • Pressure cook the potatoes and tamarind.
  • Cut the potatoes into big cubes. Extract juice from tamarind.
  • To the extracted tamarind juice add turmeric powder, salt and jaggery.
  • In a kadai, add a tsp of oil and saute the ingredients for grinding. Saute until they turn golden brown in colour. Allow it to cool and grind it to a smooth paste with little quanity of water.
  • In a kadai, add gingelly oil and splutter mustard seeds. Add the shallots and saute until they become glassy. Keep a small portion of the shallots for grinding.
  • Add the tamarind juice and allow it to boil.
  • When they start to boil, add the ground paste and cook for some more time.
  • Chop the tomatoes and mix it with the gravy. Let it cook for sometime.
  • Finally add the cooked potatoes and cook in medium flame for five more minutes.
  • Garnish with coriander and serve with roti or rice.

Stuffed karela

Karela or Bitter gourd or Bitter melon is a vegetable which most of them hate due to its bitterness. But the stuffed karelas are devoid of bitterness and people who hate bitter melons will also like this recipe. Though you can make this in normal bitter gourds available, it can be made best with the small bitter melons that are especially used for making stuffed bitter melons. My husband calls this as chintu bitter melon.  He hates bitter gourd when served as a curry or porichozhambu. But he loved to eat the bitter melons when it is presented this way. Since the bitterness is removed by marinating and stuffing, everybody likes to have this.

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INGREDIENTS

For Marinate

Bitter melons – 4

Lemon juice – 1 tsp

Salt – 1 tbsp

For stuffing

Besan flour – 2 tbsp

Coriander seed powder – 1/2 tsp

Red chilli powder – 2 tsp

Cumin seed – 1 tsp

Turmeric powder – 1/2 tsp

Asafoetida – A pinch

Salt – To taste

Oil – 1 tbsp

Final step

Salt – If necessary

Oil – 2 tbsp

Thread

Marinating

  • Wash and scrap the skin of Karela. Keep it aside.
  • Now slit the karela lengthwise and remove the seeds.
  • In a bowl place the karela and the skin scrapings. Sprinkle some salt and lemon juice over the karelas.

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  • Allow it to marinate for an hour.
  • After an hour squeeze the karelas well. Wash it with hot water.
  • It removes the bitterness in the karela.
  • Separate the scrapings from the karela.

Filling

  • Heat oil in a pan. Add the cumin seeds and asafoetida.
  • Once it cracks, add the karela skin scrapings and saute for a minute..
  • Add the besan flour and saute for 2 minutes. Then add coriander seed powder, red chilli powder, turmeeric powder, salt and saute well.
  • Mix everything together.
  •  Now fill the karela with this masala. Keep some filling aside to use later.
  • Tie the stuffed Karela with thread so that the filling cannot come out while cooking.

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Cooking stuffed Karelas

  • In a kadai, add oil and place the stuffed karelas. Sprinkle some salt and close the lid.

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  • Allow it to cook for five minutes.It will turn brown.
  • Repeat the same on all the sides.
  • Now add the remaining masala and cook for five more minutes.

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  • Stuffed Karelas can be served hot or cold.
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Ishtu (Vegetable stew)

Ishtu is a stew made out of different colourful vegetables. I used potatoes, carrot, beans and green peas to make this stew. It is a recipe from Kerala. It goes best with Aapam and idiyappam. I came to know about this recipe through one of our family friends.  It can also be served along with roti.


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INGREDIENTS

Coconut milk – 2 cups

Potatoes – 4 small

Carrot – 1

Beans – 5

Green peas – 100 gm

Paneer- 25 gms

Green chillies – 2

Turmeric powder – 1/2 tsp (optional)

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Curry leaves – few

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  • Cut the potatoes as cubes and half cook it so that they remain as separate cubes.
  • Chop the beans and carrot lengthwise. Cook it with enough water in a pan.
  • Cut the paneer into cubes.
  • Take one coconut, grate it and extract milk from it.
  • In a kadai, add 1 tsp coconut oil, splutter mustard seeds and cumin seeds.
  • Once they crack add green chillies and saute it.
  • Now add the half cooked vegetables along with the green peas.
  • Add the extracted coconut milk.
  • Ishtu should neither be too thick  nor be too watery.
  • Add the paneer cubes. Cook it in low flame for 20 minutes.
  • You can feel the aroma of coconut milk and the veggies.
  • Serve it with Aapam, Idiyappam or Chappathi.

 

Note: You can also use carrot and paneer.

Kathirikkai rasavangi

   Rasavangi is very similar to arachuvitta sambar. They differ in the ingredients used for roasting and grinding. Whenever we buy the eggplant(brinjal) at home, my thatha(grandpa) will ask to make rasavangi. It is through him I came to know about this recipe.  But this is the first time I made this at home. It differs in taste from arachuvitta samabar. And I felt that it suits best during winter and rainy days. DSC00514

INGREDIENTS

Brinjal – 2

Tamarind – gooseberry sized

Toor Dal – 2 tbsp

Turmeric Powder – A pinch

Jaggery – A small bit

Salt – to taste

To roast and grind

Channa Dal – ½ tbsp

Coriander Seeds – 1 tbsp

Dried Red Chillies – 2

Black Peppercorns – 15 to 20

Fresh scraped coconut – ½ cup

For tempering

Oil – 1 tbsp

Mustard Seeds – 1 tsp

Curry Leaves – few

 

  • Wash the toor dal and pressure cook it. Cool it and mash well.
  • Add some water in tamarind and pressure cook it in a separate vessl along with the dhal.
  • In a Kadai, add a tsp of oil, fry all the ingredients mentioned under “roast and grind” till the coconut turns brown.
  • Grind it into a smooth paste with water.
  • In the same Kadai, fry the brinjals for 3 to 4 minutes.
  • Next add the tamarind extract, turmeric powder, jaggery and salt to taste.
  • Let this boil on medium flame till the brinjals are cooked.
  • Now add the cooked channa dhal. Mix well and let it come to a boil.
  • Then add the ground coconut paste, mix well and let it simmer for 4 to 5 minutes.
  • Heat a small  frying pan with remaining oil. Add the mustard seeds and curry leaves.
  • Once they crackle, pour it over the prepared rasavangi.
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