An Indian veg recipe blog
An Indian veg recipe blog
Jackfruit 365 powder is gained wide popularity among people with diabetes. This powder, if consumed a tablespoon daily with meals can help to control the level of sugar in blood. A plus point is that it does not have any side effects, so I too…
Aloo paratha is a tasty and filling north Indian breakfast. This paratha does not require any gravy curries as it is stuffed with spiced potato mix. Usually pickle, curd or mint chutney are the preferred sides for this Indian stuffed flatbread breakfast. My version of…
Kerala style kadala curry is a common breakfast side dish of Kerala. It has the creaminess of coconut and tanginess of tomatoes which is a perfect combination with main dishes such as puttu, appam, idiyappam and pathiri. The method of preparation is very simple as you need not chop onions or tomatoes into fine pieces. Only thing that matter is if you are planning to make kadala curry tomorrow morning do not forget to soak kadala night before going to sleep. Here goes the preparation method with step by step images
Soak bengal gram overnight and pressure cook for 5 whistles
Gather all the ingredients and keep it ready
Heat oil in a pan
Add the whole spices and let it splutter
Add roughly chopped onions
Add tumeric powder, chilli powder and coriander powder
And sauté till raw smell goes
Add roughly chopped tomatoes
Add salt and fry for a minute
In a mixer add grated coconut and the onion tomato mix
Grind it to a smooth paste
Heat oil in a pan
Add dry red chillies and curry leaves
Add the ground paste and sauté for a minute
Add a cup of water and then the cooked bengal gram
Mix well and boil for 2 minutes
Kerala style kadala curry is ready now
Curd rice is my daughter’s favorite dish. We started having curd rice for lunch when in Chennai. Most of the days we used to have this ‘thayir saadam’ with papad and pickle from canteen. Wash rice thoroughly and add water to it and pressure cooker…
Chana dal and urad dal are the main ingredients of this chutney powder. With a few ingredients and little time anyone can whip up this chutney podi/ chutney powder in 15 minutes. Store in an airtight container and use when needed. This is a best…
Chilly fried papad is a best accompaniment with plain rice, variety rice, puttu and upma. This can be fried in large quantities and stored in airtight jars for upto two weeks.
Take the whole papads and cut into strips using scissors, two at a time
Heat oil in a pan for deep frying. When the oil is hot put papads and fry them in 2 batches
Keep aside the fried papads
Heat one teaspoon oil in a pan and add asafoetida and curry leaves
Next add chilli powder and switch off the flame
Add the fried papads soon to the pan and mix well. Sprinkle some more chilli powder over it for more hot
Chilly fried papad is ready now
Green peas kurma is the most popular accompaniment for many breakfast dishes like puttu, chapati, poori, porotta etc. Whenever I see frozen peas in supermarkets I buy and the first dish I prepare with it is peas kurma. All members of my family like it…
Selecting good tapioca???? Only experts can do that!!! If you are lucky, you get good type of tapiocas get cooked to soft. But some kind of tapioca will not become soft even after cooking for a long time. I buy from market, clean, chop and…
Coconut chutney is one of the common accompaniments of South Indian breakfast. It goes well with dosa, idly, uthappam, upma, pongal, vada, poha and many other main dishes. White coconut chutney is the basic kind of chutney, but there are variations of it with red chilly powder, coriander leaves or tomato added to get different tastes.
As we make chutneys almost 3 to 4 days a week, I stick to this recipe which is super easy and tasty. This mildly spiced chutney is served along with another side dish sambar. Once in a while I make the chutney variants too, but this is my kids all-time favorite. Let’s see how to make this chutney…..
Step by step instructions of making white coconut chutney with images:
Keep all the ‘to grind’ ingredients ready
Roughly chop onion, green chilly and ginger
Add to grinder grated coconut, roughly chopped onion, green chilly and ginger along with salt
Add half a glass of water
Grind it to smooth consistency
Keep the ‘to temper’ ingredients ready
Heat a pan and pour coconut oil
When the oil turns hot, splutter mustard seeds
Then add dry red chillies and curry leaves to it
As the curry leaves turns crisp and red chillies starts to brown, pour the coconut mixture into the pan
Switch off the flame as the chutney to just starts to boil
Stir well and serve warm with the main dishes of your choice
Cabbage thoran is one of the popular side dishes in onam and Vishu sadhya. A sadhya is never complete without a cabbage thoran. Sometimes, mixed veg thoran with cabbage, carrot and beansa are also served in Sadhyas. But the all-time favorite thoran of Malayali is …