My Favorite South Indian Recipes

South Indian, Vegetarian and Sourashtra recipes

TASTY NAATTU KOZHI KOZHAMBU (Country/desi Chicken gravy) – mouth watering Traditional dish

Country chicken is good for the health when compared with broiler chicken. There are many issues in broiler chicken. So country chicken is safe.But country chicken can be bought as a whole chicken only. So many prefer broiler chicken. Also in cost wise country chicken is higher than broiler.

Once in a while we have try country chicken instead of broiler chicken for its health benefits. Country chicken will tastes good than broiler chicken. It is very heat to our body so we should use some coolant like curd.

This naatu kozhi kozhambu recipe is my sister-in-law’s style. It is very simple to prepare. It goes well with rice. This kozhambu is done without using kozhambu podi. Have a happy meal 🙂

TASTY NATTU KOZHI KUZHAMBU

INGREDIENTS

1. Country chicken – 500 gms
2. Onion shallots – (12-15)

TO MARINATE

1. Curd – (4-5) tsp
2. Salt – 1/2 tsp
3. Chili powder – 1 ½ tsp
4. Garam masala powder – 1 tsp
5. Turmeric powder – 1 tsp
6. Vineger – 2 tsp

TO ROAST IN OIL & GRIND

1. Sesame oil – 2 tsp
2. Raw rice – 1 tsp
3. Coriander seeds – 2 tsp
4. Red chili – 4
5. Fennel seeds – 1 tsp
6. Cumin seeds – 1 tsp
7. Pepper corns – 1 tsp
8. Poppy seeds – 1/2 tsp

TO GRIND

1. Tomato – 2
2. Curry leaves – 2 sprig

PROCEDURE

  1. Clean the chicken and marinate it with curd, salt, turmeric powder, chili powder, garam masala powder and vinegar.Soak it for 20-30 minutes.
  2. Peel the onion shallots and crush it using a hand mortar pestle.
  3. Add the marinated chicken, crushed onion shallots and  1 cup of water in a pressure cooker and cook it for 20 minutes in low flame.IMG_5717
  4. Heat sesame oil in a kadai and roast red chili, pepper corns, poppy seeds, coriander seeds,cumin seeds, fennel seeds and raw rice.Grind them along with tomatoes and curry leaves when the roasted items are cooled.
  5. Heat sesame oil in a kadai. Add the paste to it and saute it well for 5-10 minutes to remove the raw smell.
  6. To the paste add the pressure cooked chicken along with the stock and cook for 15 minutes.

 

 

 

 

RASAM WITHOUT DAL/THIKKA PILCHAR

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To make the rasam without toor dal is easy and fast. The procedure very similar to the rasam with dal.SAM_7645

INGREDIENTS

1.Rasam powder – 1 tbsp
2.Garlic cloves – (4-5)
3.Rock salt – 1/2 tbsp
4.Tamarind water – 1 cup
5.Curry leaves – 1 sprig
7.Water – 2 cups
9.Coriander leaves – (3-4) sprig

 

PROCEDURE

1.Take a vessel and add rasam powder, garlic cloves, rock salt.SAM_7597 - Copy (2)
2.Take a ladle and mash the garlic cloves.SAM_7598
3.Squeeze the tomato and add curry leaves to itSAM_7602.
4.With the laddle mash the tomatoes well.SAM_7606 - Copy (2)

5.Add tamarind water to it.SAM_7608
5.Add water and adjust the ingredients as per the taste.SAM_7613
6.Allow it to boil.SAM_7618

6.Turn off the stove immediately and add chopped coriander leaves.SAM_7644

 

RASAM/PILCHAR

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Rasam is a famous South Indian dish. But the procedure to make rasam differs from state to state. Even within the state there is small changes in the making of rasam. The procedure mentioned below is taught by my mom. But it is again my grandmother’s style.

Rasam is a regular dish in South Indian meals. The RASAM POWDER is kept handy in all homes. Rasam powder is available in packets from various brands but homemade rasam powder is best and aromatic. There are two ways of rasam preparation in Sourashtra cuisine. One type is with toor dal and another without toor dal. For rasam without toor dal, visit RASAM WITHOUT DAL/THIKKA PILCHAR.

INGREDIENTS

1.Rasam powder – 2 tsp
2.Toor dal – 1/4 cup
3.Garlic – (2-3) cloves
4.Tamarind water – 1/4 cup
5.Tomato – 1
6.Rock salt – 1/2 tbsp
7.Hing – 1/4 tsp
8.Curry leaves – 1 sprig
9.Green chili – 1 small
10. Water – 2 cups
11.Coriander leaves – (3-4) stem
FOR TEMPERING

1.Mustard seeds – 1 tsp
2.curry leaves – 1 sprig
3.Oil – 1/2 tbsp
PROCEDURE

1.Take a bowl and add rasam powder ,salt, hing and peeled garlic cloves.
2.with a ladle mash the garlic.
3.Squeeze the tomato to the mixture and add curry leaves and green chili.
4.Mash the tomato with the ladle till the juice comes out from the pulp.
5.Pressure cook the toor dal and mash it well.
6.If required, add water and boil it for 1 minute and add it to the rasam mixture.
7.Add tamarind water and water.
8.Adjust the salt and sourness if needed.

TEMPERING

1.Heat oil in a kadai.
2.Add mustard seeds and allow it to splutter.
3.Then add curry leaves and pour it over the rasam.

NOTE

1.While boiling the rasam, we should turn off as soon as the rasam boils.
2.Over heating/boiling of the rasam will change the taste of the rasam.
3.Green chili can be avoided.
4.If we add more hing then the flavour of rasam will be enchanced.

Beetroot Kuruma

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beetroot kuruma (25)Beetroot is a very healthy vegetable. But I don’t like it. So thought of making it tasty. After browsing found this colourful beetroot kuruma recipe.  

Here is the yummy beetroot kuruma recipe. It goes well with roti, fulka, dosa and idli. beetroot kuruma (30)

INGREDIENTS:

FOR PRESSURE COOKING

    1. Beetroot – 2
    2. Oil – 1/2 tbsp
    3. Water 3/4 cup

FOR GRINDING

    1. Big onion – 2
    2. Tomato – 2
    3. Garlic cloves – 3
    4. Red chili – (4-5)
    5. Cashew nuts – 1/2 tbsp
    6. Fennel seeds – 1/2 tsp
    7. Cardamom – 1
    8. Cinnamon stick – 2 inch
    9. Oil – 2 tbsp
    10. Water – 1 cup

FOR TEMPERING

    1. Cumin seeds – 1/2 tsp
    2. Oil – 1 tbsp

PROCEDURE

    1. Peel the skin of the beetroot and wash it well. Cut it into small cubes.beetroot kuruma (1)
    2. Heat oil in a pressure cooker.beetroot kuruma (2)
    3. Add diced beetroot and sauté it for few minutes.beetroot kuruma (3)
    4. Add some water to it and cook it for 10 minutes in low flame.beetroot kuruma (4)
    5. Allow the pressure to escape by itself and keep the beetroot aside.beetroot kuruma (13)
    6. Heat oil in a kadai.beetroot kuruma (5)
    7. Add fennel seeds, cardamom and cinnamon stick to it. Allow the fennel seeds to splutter.beetroot kuruma (6)
    8. Add chopped garlic cloves to it. Saute till the raw smell goes.beetroot kuruma (7)
    9. Add chopped onion to it. Allow it to become light brown.beetroot kuruma (8)
    10. Next, add cashew nuts and red chili(I added red chili powder later as I missed to add red chili). Fry for 1 minute.beetroot kuruma (9)
    11. Finally, add chopped tomatoes to it. Cook till it becomes mushy.beetroot kuruma (10)
    12. Add salt to it. Mix it well.beetroot kuruma (11)
    13. Allow the mixture to cool.beetroot kuruma (12)
    14. Transfer the content to a mixer grinder.beetroot kuruma (14)
    15. Grind it into a smooth paste by adding a little water.beetroot kuruma (15)
    16. Heat oil in a kadai.beetroot kuruma (16)
    17. Add cumin seeds to it. Allow it to crackle.beetroot kuruma (17)
    18. Pour the mixture to the kadai.beetroot kuruma (18)
    19. Now, add some water and allow it to boil.beetroot kuruma (19)
    20. Add the cooked beetroot to it.beetroot kuruma (20)
    21. Mix it well.beetroot kuruma (21)
    22. Cook it for few minutes until the desired consistency is obtained.beetroot kuruma (22)
    23. Serve hot with roti.beetroot kuruma (23)

SPINACH/BAJJI POLTATHAE

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INGREDIENTS

1.Ara keerai- 2-23 bunch

2.Onion shallots/Big onion – (4-6)/1

3.Red chili – (2-3)

4.Curry leaves – 1 sprig

5.Mustard seeds – 1/2 tsp

6.Split urad dal – 1 tsp

7.Asafoetida/hing – 1/4 tsp

8.salt – 1tsp

9.Oil – 1 tbsp

PROCEDURE

1.Clean the keerai well in order to remove the dirt.

2.Wash it 2-3 times and drain the water.

3.Keep the keerai aside.

4.Heat oil in a kadai and add mustard seeds to it.

5.When it splutters add urad dal.

6.Once the urad dal turns golden brown add red chili and diced onion.

7.Add curry leaves, hing and salt once the onion turns soft.

8.Add the keerai to it and cook it.

9.Add little water to it and close the vessel with a lid.

10.Cook it for 15-20 minutes.

NOTE

1.Wash the keerai well.

2.Since spinach has a small amount of salt in it add less amount of salt initially.

3.If required adjust the salt as per the taste.

4.Cook the keerai for 10 more minutes if the keerai is not cooked fully.

MEAL MAKER GRAVY

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MEAL MAKER GRAVY

INGREDIENTS

Meal maker
Tomato
Onion
Salt
Manchurian powder
Oil

PREPARATION

Take a vessel and add meal maker.Pour 3-4 cups of water and add little salt to it.
Boil the meal maker for 5 minutes.
After that,drain the meal maker and squeeze out the water in the meal maker and keep it aside.
Heat oil in kadai.
Add onion and fry it till it becomes golden color.
Then add tomato to it.
Once the tomato is cooked well add salt and manchurian powder to it.
Add 1 cup of water and allow it to boil.
Add the squeezed meal maker once the broth starts boiling.
Cook it for 8-10 minutes.
Very simple and tasty meal maker gravy is ready!!!!!!!!The manchurian powder is available in shop.It is different taste to the gravy.The gravy will taste different than usual.

PALAK DAL GRAVY

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PALAK DAL GRAVY

INGREDIENTS

Palak – 1 bunch
Split bengal gram – 1 cup
Onion – 1
Tomato -(1-2)
Turmeric powder – 1/2 tsp
Chili powder – 3/4 tsp
Garam masala – 1 tsp
Jeera powder – 1 tsp
Salt

PREPARATION

Half cook the split bengal gram in pressure cooker.
Add the chopped palak,onions and tomato to the half cooked split bengal gram.
Aslo,add the turmeric powder,chili powder,garam masala,jeera powder and salt to it.
Close the pressure cooker lid and cook it for 10 minutes in low flame.
Quick and healthy gravy is ready.This goes well with roti and rice.

 

MUSHROOM PEPPER

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Mushroom has become a modern vegetable. It has loaded health benefits. Mushroom can be made into any dish. It suits well for all cuisine. Here is a chettinad style of mushroom pepper fry/kalan milagu varuval.

It is very easy to prepare. It tastes like mutton. Non-veg lovers will also enjoy this dish. For kids, add less pepper powder.

Checkout other mushroom recipes, mushroom dum biriyani, mushroom pepper fry, masala mushroom masala in oven, mushroom curry and mushroom nuggets.

Check other pepper fry recipes, mutton liver pepper fry, mushroom pepper fry, baby corn pepper fry, chicken pepper fry, mutton pepper fry and fish pepper fry

INGREDIENTS

  1. Mushroom – 1 packet/200 gms
  2. Shallots – (12-15)
  3. Cumin seeds – 3/4 tsp
  4. Ginger – very small piece
  5. Ghee – 2 tsp
  6. Pepper powder – 2 tsp
  7. Salt – As per the taste
  8. Water – (1/2 – 1) cup

PROCEDURE

  1. Wash and rinse the mushrooms well.
  2. Cut the mushrooms into small pieces.
  3. Heat ghee in a kadai.
  4. Add cumin seeds & allow it to splutter.
  5. Add grated ginger to it.
  6. Now, add chopped onion to it.
  7. Saute till it turns light brown.
  8. Add the chopped mushrooms to it.
  9. Add required salt.
  10. Add pepper powder to it.
  11. Cook till water starts to ooze out from the mushrooms.
  12. Now, add required water to it.
  13. Cook till the water evaporates and mushrooms gets cooked.
  14. Yummy yummy mushroom pepper is ready to serve.

NOTE

  1. This pepper fry can be prepared as plain mushroom pepper fry without adding cumin seeds and ginger.
  2.  Ghee can be replaced with oil.
  3. Button mushroom goes well for this recipe.
  4. This dish tastes like mutton.
  5. Small coconut pieces can also be added before mushroom. It gives an extra flavor to the dish.
  6. Red chili or green chili can also be added if preferred.
  7. Adjust the seasoning as per the taste requirement.
  8. Add little ginger only, else it will overtake the other flavors.