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Masala Potato

11 Jan

masala_potato
Masala Potato.

Potatoes are boiled and peeled. They are then chopped into big pieces and cooked in freshly ground poppy seeds coconut paste. The curry is finished with garam masala and cilantro. Serve masala potatoes with steamed rice or with roti or with pulao etc…
Makes: around 4 Servings of Masala Potato.

Ingredients:

Potato 3 Medium
Tomato 1 Small
Onion 1 Small
Ginger Garlic Paste 1/2 tsp
Green Chiles 2 – 3
Plain Yogurt 6 Tbsps
Poppy Seeds 1/2 tsp
Grated Fresh Coconut 3 Tbsps
Turmeric Powder a big Pinch
Garam Masala Powder 1/4 tsp
Cilantro few Sprigs
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cloves 2
Cardamom 1
Bay Leaf 1
Oil 2 tsps

Method of preparation:

Boil the whole potatoes in water till they are just soft.
Strain the potatoes, peel and dice them.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.
Wash and chop tomatoes into big chunks.
Wash and roughly chop cilantro leaves.

Grind poppy seeds into fine powder using a grinder.
Add the coconut and yogurt and grind again into smooth paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced onion and green chiles.
Fry briefly, stir in potatoes, turmeric and salt and fry till potatoes start to change color.
Add ginger garlic paste and tomatoes and fry briefly.
Then stir in ground poppy seeds coconut paste and few tablespoons of water if necessary.
Cook on low flame till oil separates and then stir in garam masala powder and cilantro.
Remove from heat and serve masala potatoes with steamed rice or with roti or with pulao etc…
Notes: Make sure potatoes are boiled well.

Suggestions: Adjust spice with green chiles.
Variations: Check other potato recipes here.
Other Names: Masala Potato.

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Lemon Cucumber Onion Gravy

3 Jan

lemon_cucumber_onion
Dosakaya Ullipaya Kura.

Lemon cucumber is peeled and chopped into thin chunks. It is then cooked along with whole spices and onion. Once cucumber turns soft, serve lemon cucumber onion curry over plain steamed rice or with roti.
Makes: around 4 Servings of Lemon Cucumber Onion Curry.

Ingredients:

Lemon Cucumber 1 Medium
Onion 1 Small
Tamarind 2 inch Piece
Urad Dal 1 Tbsp
Whole Red Chiles 1 – 2
Jaggery(Grated) 1 Tbsp
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash and halve the lemon cucumber.
Discard the seeds and chop the lemon cucumber into thin inch size pieces.
Peel and roughly chop the onion.
Soak tamarind in few tablespoons of warm water for sometime and extract all the juice discarding any veins.

Toast urad dal until light golden brown and remove from heat.
Roast the red chiles for few seconds and remove from heat.
Grind the urad dal, red chiles into fine powder using a spice grinder.
Then add the chopped onion and pulse couple of times and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add lemon cucumber pieces and salt.
Cook covered on low flame for couple of minutes till cucumber pieces are half cooked.
Stir in ground onion red chili paste, tamarind extract, jaggery, turmeric powder and salt.
Cook covered on low flame for around 8 minutes or until cucumber pieces turn soft.
Add a splash of water if required while cooking the onion to avoid it sticking to the bottom of the pan.
Serve lemon cucumber onion gravy over plain steamed rice or with roti.
Notes: Make sure cucumber is cooked well before removing from heat.

Suggestions: Adjust spice with red chiles. If cucumber or onion is not cooked well, put the curry back on heat and cook covered on low flame till done.
Variations: Check other recipes with lemon cucumber here.
Other Names: Lemon Cucumber Onion Curry, Dosakaya Ullipaya Kura.

Mixed Vegetable Salan

26 Dec

mixed_vegetable_salan
Mixed Vegetable Salan.

Peanuts and sesame seeds are roasted and ground into paste with fresh coconut. Mixed vegetables are cooked in freshly ground peanut sesame paste. Serve mixed vegetable salan with roti or with rice.
Makes: around 6 Servings of Mixed Vegetable Salan.

Ingredients:

Potato 1
Cauliflower Small Florets 1 Cup
Onion 1 Large
Green Peas 2 Tbsps
Carrot 1 Small
Green Chiles 3 – 4
Ginger Garlic Paste 1 tsp
Coriander Powder 1 Tbsp
Red Chili Powder 1 tsp
Tamarind 2 inch Piece
Plain Yogurt 1 Tbsp
Turmeric Powder 1/4 tsp
Fresh or Frozen Grated Coconut 1/4 Cup
White Sesame Seeds 3 Tbsps
Raw Peanuts 4 Tbsps
Cilantro Few Sprigs
Salt to Taste

Talimpu:

Cumin Seeds 1/4 tsp
Cloves 4
Cardamom 2
Cinnamon 3 inch Long Stick
Oil 2 tsps

Method of preparation:

Heat a pan on low heat, roast sesame seeds and peanuts separately.
Grind sesame seeds, peanuts into powder using a grinder.
Then add the coconut and half a cup of water and grind everything into smooth paste.
Remove the peanut sesame paste onto a bowl and keep aside.

Wash and finely chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Soak tamarind in few tablespoons of warm water for sometime and extract all the juice discarding any veins.
Peel and finely chop the onion.
Peel, wash and chop the potato and carrot.
Break cauliflower into small florets and wash them.
Whisk yogurt with a tbsp of water and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add green chiles.
Fry briefly, add chopped onion.
Fry for a minute, add ginger garlic paste.
Fry till onion turns golden brown in color, add chopped potato, cauliflower, carrot, green peas, coriander powder, red chili powder and salt.
Pour around 1 1/2 cups of water and cook covered till vegetables are just cooked.
Stir in ground peanut sesame paste, tamarind extract, turmeric powder, yogurt and salt.
Let the mixture come to a bubble and cook on low for around 5 minutes.
Adjust any seasonings if necessary and garnish with cilantro.
Serve mixed vegetable salan with roti or with rice.
Notes: Make sure all the vegetables are cooked well.

Suggestions: Adjust spice with green chiles or red chili powder.
Variations: Check other mixed vegetable recipes here.
Other Names: Mixed Vegetable Salan.

Quick Ridge Gourd Curry

17 Dec

beerakaya_iguru
Beerakaya Allam Karam.

Ridge gourd / turai is peeled and chopped up into small chunks. They are then cooked in oil along with whole spices and freshly ground ginger green chili paste. Serve quick ridge gourd curry with plain steamed rice or with roti.
Makes: around 2 Servings of Quick Ridge Gourd Curry.

Ingredients:

Ridge Gourd 1 Large
Green Chile 1 – 2
Ginger 1 inch Pice
Turmeric Powder a Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Broken Red Chiles 2
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Remove skin, wash and chop the ridge gourd into small chunks (around 2 Cups).
Remove stem, wash and roughly chop the green chiles.
Peel and roughly chop the ginger.
Grind ginger and green chile into coarse paste using spice grinder.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add chopped ridge gourd, ground ginger green chili paste and salt.
Mix well and cook covered on low flame till ridge gourd turns soft (around 8 minutes).
Stir in turmeric powder and adjust any seasonings if required before removing from heat.
Serve quick ridge gourd curry with plain steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked thoroughly before removing the pan from heat.

Suggestions: If ridge gourd is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Diced onion can also be added along with ridge gourd. Check other ridge gourd recipes here.
Other Names: Quick Ridge Gourd Curry, Beerakaya Allam Karam.

Ridge Gourd With Coconut and Cilantro

14 Dec

ridge_gourd_coconut_curry
Beerakaya Kobbari Kothimera Kura.

Ridge gourd is lightly peeled and chopped. It is then cooked in plain milk till soft. Freshly ground mixture of coconut and cilantro is added to the ridge gourd as a finishing step. Serve ridge gourd with coconut and cilantro over steamed rice or over roti.
Makes: around 4 Servings of Ridge Gourd With Coconut and Cilantro.

Ingredients:

Ridge Gourd 1 Long
Coconut (Grated) 1/4 Cup
Cilantro 1 Cup Packed
Milk 1 Cup
Green Chiles 2 – 3
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove ends, lightly scrape and wash the ridge gourd.
Lightly peel and chop the ridge gourd into small chunks (around 3 Cups) and keep aside.
Remove stems, wash and roughly chop green chiles.
Wash and roughly chop cilantro leaves.
Grind green chiles coarsely using a spice grinder.
Then add the chopped cilantro and coconut and grind again into somewhat coarse paste and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped ridge gourd and milk.
Cook covered on low flame for around 8 minutes or until ridge gourd softens a bit.
Uncover and cook till ridge gourd is completely cooked.
Stir in ground coconut cilantro mixture and sufficient salt.
Cook for another 2 minutes and remove from heat.
Serve ridge gourd with coconut and cilantro over steamed rice or over roti.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: Adjust spice with green chiles. Reduce the cooking time and amount of milk if you peel the ridge gourd completely.
Variations: Check other ridge gourd recipes here.
Other Names: Ridge Gourd With Coconut and Cilantro, Beerakaya Kobbari Kothimera Kura.