Tag Archives: Onion

Snake Gourd Onion Chutney

11 Dec

snake_gourd_onion_chutney
Potlakaya Ullipaya Pachadi.

Snake gourd is chopped up with skin and cooked in oil along with onion. They are then coarsely ground along with freshly roasted lentils and finished with talimpu. Serve snake gourd onion chutney with steamed rice.
Makes: around 3 Servings of Snake Gourd Onion Chutney.

Ingredients:

Snake Gourd 1 Small Size (around 8 inch long)
Onion 1 Small
Green Chiles 2 – 3
Salt to Taste
Oil 1 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 1/4 tsp

Method of preparation:

Wash, remove ends and chop snake gourd into small chunks.
Peel and dice the onion.
Remove stems, wash and roughly chop green chiles.

Heat few drops of oil in a pan, add chana dal and fry for few seconds.
Then add the urad dal and coriander seeds and fry for few more seconds till aromatic.
Grind the roasted ingredients into fine powder using a spice grinder.

Heat a tsp of oil in a pan, add chopped snake gourd and salt.
Add a splash of water and cook covered on low flame for few minutes.
Uncover, stir in green chiles and onion and cook covered again for couple of minutes.
Uncover and fry for a minute on medium flame.
Using a mortar and pestle, crush the cooked snake gourd and onion mixture with ground lentil powder and salt (if necessary).
Alternatively, add the snake gourd onion mixture to the grinder containing the ground lentil powder and pulse couple of times.
Once coarsely ground, remove the snake gourd onion chutney onto a bowl.

Heat oil in a pan, add mustard seeds, broken red chiles and curry leaves.
When mustard seeds start spluttering, add the ground snake gourd chutney and stir well.
Remove from heat and serve snake gourd onion chutney with steamed rice.
Notes: Make sure snake gourd is cooked well.

Suggestions: You can slightly peel the snake gourd and discard the seeds if they are not soft enough.
Variations: Check other recipes with snake gourd here.
Other Names: Snake Gourd Onion Chutney, Potlakaya Ullipaya Pachadi.

Bottle Gourd Onion Curry

7 Dec

bottle_gourd_onion_curry
Anapakaya Ullipaya Kura.

Bottle gourd is peeled and chopped into small pieces. They are then cooked in oil along with freshly ground onion chili paste. Serve bottle gourd onion curry with steamed rice or with roti.
Makes: around 3 Servings of Bottle Gourd Onion Curry.

Ingredients:

Bottle Gourd 3 Cups (Chopped)
Whole Red Chiles 2 – 3
Onion 1 Large
Tamarind 2 inch Piece
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 3 tsps

Method of preparation:
.
Peel, remove ends, wash and chop the bottle gourd into small pieces.
Peel and roughly chop the onion.
Soak whole red chiles in warm water for couple of minutes.
Coarsely grind onion, red chiles, tamarind and salt.
Alternatively, use mortar and pestle to grind the same.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add chopped bottle gourd.
Fry briefly, stir in ground onion mixture and salt(if necessary).
Cook covered on low flame for around 10 minutes or until bottle gourd turns just soft.
Uncover and fry for a minute and remove from heat.
Serve bottle gourd onion curry with steamed rice or with roti.
Notes: Make sure not to overcook the bottle gourd pieces.

Suggestions: If bottle gourd is not cooked well, put the curry back on heat and cook covered on low flame till done.
Variations: Add few tablespoons of milk while cooking the bottle gourd if necessary. Check other recipes with bottle gourd here.
Other Names: Bottle Gourd Onion Curry, Anapakaya Ullipaya Kura.

Idli Onion Upma

3 Dec

idli_onion_upma
Idli Onion Upma.

Steamed idli is crumbled and briefly cooked in oil along with onion and dalia powder. Serve idly onion upma with a glass of buttermilk if desired. Click here for recipe of dalia powder.
Makes: around 2 Servings of Idli Onion Upma.

Ingredients:

Plain Idli 4
Onion 1 Small
Dalia Powder 1 1/2 Tbsps
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 5 – 6
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Crumble the idly into very small pieces and keep aside.
Peel and finely chop the onion.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion.
Fry briefly, add the crumbled idly and salt.
Let it cook for few seconds on low flame and stir in dalia powder.
Mix well and remove from heat.
Serve idly onion upma immediately with a glass of buttermilk if desired.
Notes: Make sure not to overcook once the idli is added.

Suggestions: Adjust dalia powder according to your preference.
Variations: You can also add roasted peanuts in the end if you desire.
Other Names: Idli Onion Upma.

Snake Gourd with Onion

1 Dec

potlakaya_ullipaya
Potlakaya Ulli Karam.

Snake gourd is peeled and chopped into small pieces. They are then cooked in oil along with coarsely ground shallots and green chiles mixture. Serve snake gourd with onion over plain steamed rice or with roti.
Makes: around 2 Servings of Snake Gourd with Onion.

Ingredients:

Snake Gourd 1 Medium
Shallots 3 – 4
Green Chiles 2
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:

Peel, wash and remove the ends of snake gourd.
Discard the seeds and chop the snake gourd into small pieces.

Peel and roughly chop the shallots.
Wash, remove stems and roughly chop the green chiles.
Using mortar and pestle, thoroughly crush the onion and green chiles along with enough salt.
Alternatively, use a spice grinder and pulse the onion and green chiles couple of times.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped snake gourd, ground onion green chile mixture and salt.
Cook covered on low flame for around 8 minutes.
Add few splashes of water if necessary and stir occasionally while cooking the snake gourd.
Once snake gourd turns soft, remove from heat.
Serve snake gourd with onion over plain steamed rice or with roti.
Notes: Make sure snake gourd is cooked well.

Suggestions: Adjust spice with green chiles.
Variations: Check other snake gourd recipes here.
Other Names: Snake Gourd with Onion, Potlakaya Ulli Karam.

Shallot Pickle

10 Nov

shallot_pickle
Shallot Pickle.

Shallots are peeled and cooked in oil. They are then cooked in tamarind extract and jaggery. Finally the shallot pickle is finished with spice powders. Serve shallot pickle with yogurt rice or with dal rice etc…
Makes: around 1 Cup of Shallot Pickle.

Ingredients:

Shallots 8
Tamarind 2 inch Piece
Jaggery (Grated) 1tsp
Red Chili Powder 1 tsp
Turmeric Powder a big Pinch
Mustard Seeds 1/8 tsp
Fenugreek seeds 3
Asafoetida a Pinch
Salt to Taste
Oil 2 tsps

Method of preparation:

Soak tamarind in 1/8th cup of water. Microwave for couple of seconds to soften the tamarind.
Extract all the juice and discard the pulp.
Remove little bit of both ends and peel the shallots.
Grind 3 shallots with little bit of water into smooth paste.

Heat oil in a pan, add mustard seeds, fenugreek seeds and asafoetida.
Once mustard seeds start spluttering, add peeled shallots, ground shallots and few pinches of salt.
Cook covered on low flame for around 10 minutes or until shallots are cooked.
Uncover, fry briefly, stir in tamarind extract, jaggery, turmeric powder, red chili powder and salt.
Boil for few seconds and remove from heat.
Store in a refrigerator and the pickle stays fresh for around a week or two.
Serve shallot pickle with yogurt rice or with dal rice.
Notes: Prefer small sized shallots.

Suggestions: Adjust jaggery and tamarind according to your preference.
Variations: Check mango yogurt rice and cucumber poha rice.
Other Names: Shallot Pickle, Madras Onion Pickle.