My Favorite South Indian Recipes

South Indian Break fast recipes - Vegetarian recipes - Tamil Chettinad recipes - Sourashtra recipes

Brown/black Chickpea Gravy Recipe

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Chickpea is a legume available in two different colors. Both chickpeas has it’s own benefits. Here is a recipe of brown/black color chickpea. It has enough proteins and high carbohydrates. It is good for growing children.

Here is the recipe for the brown chickpea gravy. It is very simple and tasty gravy. If soaked over-night this gravy can be prepared quickly. It goes well with rasam rice as a side dish. This gravy can also be consumed with steamed rice top with little ghee. The taste will be simply divine. 

This is my all time favorite dish . It is kids friendly dish also. Pressure cooked chickpeas can be given as a snack to toddlers and children. The skin can be removed for toddlers if required. It might result in choking. The step by step pictorial procedure of this recipe is as follows.

 

INGREDIENTS

  1. Kondai kadalai/brown or black chickpea – 1 cup
  2. Shallots – (12-15)
  3. Tomato – 1
  4. Curry leaves – 2 sprigs
  5. Curry powder – 2 tsp
  6. Coconut – (4-5) pieces
  7. Kus kus – 1/2 tsp
  8. Cumin seeds – 1/2 tsp
  9. Green chili – 1
  10. Mustard seeds – 1/2 tsp
  11. Urad dal – 1 tsp
  12. Coriander leaves – 3 sprigs
  13. Salt – As per the taste
  14. Sesame oil – 2 tbsp

PROCEDURE

  1. Wash and soak the chickpea for 8 hours or over night.
  2. In a pressure cooker, add soaked chickpea, required water, few chopped shallots and little salt. Pressure cook it for 1 whistle in high flame and (5-6) whistles in low flame. Nice aroma comes from chickpea & shallots. Allow the pressure to escape by itself. Cook for (1-2) more whistles if it is not cooked fully.
  3. Meanwhile, heat oil in a kadai.
  4. Add mustard seeds and urad dal. Let mustard seeds splutter & urad dal turn golden brown.
  5. Add chopped shallots to it. Saute till the onion turns translucent.
  6. Now, add chopped tomato to it.
  7. Add curry leaves to it. Saute for 2-3 minutes.
  8. Add required salt, curry powder, cumin powder, red chili powder, hing & turmeric powder. Cook till the raw smell goes.
  9. Add the water left from cooked chickpeas to it. If required add little water to it. Allow it to boil.
  10. Now, add the cooked chickpeas to the onion-tomato mixture.
  11. Cook till it thickens and water evaporates. Cook in low flame.
  12. Garnish with finely chopped coriander leaves.
  13. Serve hot with steamed white rice, rasam rice and papad.

Cumin seed & Pepper pod Variety Rice Recipe(Thuoop Pongal)

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Here is the recipe for cumin seed & pepper pod pongal/variety rice. It is popularly known as Thuoop pongal in Sourahtra. It is very simple & easy to prepare. If bored of eating rice or if you have left over rice, you can prepare this variety rice in minutes. Raw rice suits well for this.

This rice is always prepared along lemon rice. They can be called as Love birds rice. It goes well with sambhar and coconut chutney.

Checkout other variety rice, lemon rice, tomato rice, oats ven pongal, raw mango rice, tomato poha, ven pongal , saamai ven pongal, mashed tamarind rice, mustard rice and ghee rice.

INGREDIENTS

  1. Raw rice – 1/2 cup
  2. Cumin seeds – 3/4 tsp
  3. Pepper pods – 1/2 tsp
  4. Curry leaves – 1 sprig
  5. Hing – a small pinch
  6. Salt – As per the taste
  7. Oil – 2 tbsp

PROCEDURE

  1. Wash and soak the raw rice for 10-15 minutes.
  2. In a vessel, add enough water and cook the rice with little salt.
  3. Drain the excess water.
  4. Transfer the rice to a large plate.
  5. Heat oil in a kadai.
  6. Add cumin seeds &  pepper pods to it. Turn off the flame immediately.
  7. Add curry leaves & hing.
  8. Pour the tempering over the rice. Mix it well.
  9. Serve with sambhar.

NOTE

  1. Adjust the seasoning as per the taste required.
  2. For taste enhancement, cashew nut or peanut can be added along the tempering.
  3. Ghee can be used instead oil if preferred.
  4. Fresh green peas can also be added along the cumin seeds & pepper pods. Boil the green peas with little salt. Drain the excess water.
  5. This variety rice always accompanies lemon rice in Sourashtra cuisine. Both are like love birds. They are always prepared together.

Egg Dosa Recipe – How To Make Easy Egg Dosa With Dosa Batter

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Dosa is a tasty breakfast prepared in India. Egg dosa gives a delicious twist to the regular dosa. Enjoy the taste of the egg in the every bite of the dosa.4-egg dosa (3)

Kids love this dish. It serves as a healthy and tasty breakfast. It goes well with all kinds of chutney.1-egg dosa (1)

INGREDIENTS 

  1. Idli / Dosa – 3⁄4 cup
  2. Egg – 1
  3. Pepper powder – 1 tsp
  4. Salt – a pinch

PROCEDURE

  1. Heat the tawa or non-stick pan. Use a small piece of kitchen cloth or thick tissue paper dipped in castor oil and grease the tawa. Take a ladle full of idli-dosa batter and pour it over the tawa. Spread it evenly from the center of the tawa. Pour the egg at the center of the d0sa. 2-egg dosa (1)
  2. Sprinkle salt and pepper over it and mix it well with ladle. Drizzle oil around the dosa. 3-egg dosa (2)
  3. Once cooked flip it. Allow to to cook on the other side.5-egg dosa (4)
  4. Tasty egg dosa is ready to serve.4-egg dosa (3)

NOTE

  1. Adjust the salt and pepper as per the taste. Foe kids pepper can be added less.
  2. If preferred, finely chopped onions, finely chopped tomatoes, chopped green chilies can be added to the egg.

Baby Corn Hara Masala Recipe

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Corn has become most popular grain on the world. It is being cultivated in many countries. Also it is the most versatile of ingredients, with a universal appeal – proves its mettle once again in this lip-smacking Baby Corn Hara Masala. 

It is a super quick and simple to cook. Just by sautéing baby corn with a spicy and herby hara masala transforms the mildly-flavoured vegetable into a tongue-tickling delight that you can serve either as a starter or as an accompaniment to the main course . Just make sure you serve it hot, to engage its full flavour. The recipe below is the microwave version of baby corn hara masala. It can be prepared in kadai also. Check ‘note’ section for kadai version.

INGREDIENTS

  1. Baby corn – 1 cup
  2. Lemon juice – 1 tsp
  3. Sugar – 1 tsp
  4. Oil – 2 tbsp
  5. Salt – 1/2 tsp
  6. Tomato – 3 pieces
  7. Lemon – 4 wedges

TO GRIND

  1. Coriander leaves – 1 cup
  2. Ginger – a small piece
  3. Garlic cloves – 2
  4. Green chili – 1
  5. Onion – 1
  6. Cumin seeds – 1 tsp

PROCEDURE

  1. In a mixer grinder, add roughly chopped coriander leaves, ginger, garlic cloves, green chili, roughly chopped onions and cumin seeds.
  2. Add little water and grind it into a fine paste.
  3. In a microwave safe bowl, add oil and coriander leaves mixture. Microwave it for 1 minute in high.
  4. Now add lengthwise chopped baby corn, salt and 2 tbsp of water to it and mix it well.
  5. Cover it with microwave safe lid and microwave it for 6 minutes in high.
  6. Finally add lemon juice and sugar. Mix it gently.
  7. Garnish it with sliced tomatoes and lemon wedges. Serve hot with roti or rice.

 

NOTE

  1. For kadai version, heat oil in a kadai. Add the green coriander leaves paste and saute it till the raw smell goes. Next add chopped baby corn pieces, salt and water. Cook for 5 minutes. Finally sprinkle lemon juice and sugar. Mix it gently. Finally garnish with sliced tomatoes and lemon wedges.
  2. Adjust the salt as per the taste.
  3. If you want more gravy, make more paste from onion, ginger, garlic and coriander leaves.

 

 

Coriander Seed Chutney

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coriander seeds chutney (17)There are many varieties of chutneys. We always search for new kind of chutney for idli and dosa. The ingredients (except coconut and it is optional too) used here is readily available in kitchen. This is a no vegetable chutney. No onion and no tomates used in the preparation of this chutney.coriander seeds chutney (19)

Chutney out of coriander leaves is common. Here chutney is made from coriander seeds. It tastes awesome and has a nice color. This chutney goes well with idli and dosa.coriander seeds chutney (16)

INGREDIENTS

  1. Coriander seeds – 3 tbsp
  2. Urad dal – 1 tsp
  3. Red chili – 10
  4. Tamarind – 1tsp
  5. Coconut (optional) – 2 pieces  (I didn’t use coconut here)
  6. Hing – 1⁄4 tsp
  7. Salt – 1⁄2 tsp
  8. Oil – 2 tbspcoriander seeds chutney (1)

FOR TEMPERING

  1. Mustard seeds – 12 tsp
  2. Split urad dal – 1 tsp
  3. Red chili – 2
  4. Curry leaves -2 sprigs

PROCEDURE

  1. Heat oil in a kadai.coriander seeds chutney (2)
  2. Add urad dal to it. Saute it till it becomes golden brown.coriander seeds chutney (3)
  3. Next add coriander seeds to the roasted urad dal.coriander seeds chutney (4)
  4. Next add tamarind to it. Mix the tamarind well to he coriander seeds and urad dal.coriander seeds chutney (5)
  5. Add red chili and hing to it.coriander seeds chutney (6)
  6. Finally add salt the coriander seeds chutney mixture. Saute it for 1 minute.coriander seeds chutney (7)
  7. Allow the mixture to cool.coriander seeds chutney (8)
  8. In a mixer grinder add the coriander seeds chutney mixture.coriander seeds chutney (9)
  9. Grind it into a very lightly coarse paste.coriander seeds chutney (10)
  10. Add some water to the paste and cook it in the kadai till the raw smell goes. Transfer the chutney in a vessel.coriander seeds chutney (12)

FOR TEMPERING

  1. Heat oil in a kadai.coriander seeds chutney (11)
  2. Add mustard seeds, split urad dal, red chili and curry leaves to it.coriander seeds chutney (13)
  3. Pour the tempering over the chutney. Serve with idli or dosa.coriander seeds chutney (14)

NOTE

  1. Coconut is optional. It gives a slightly different flavor and texture to the coriander seeds chutney.
  2. This chutney will be good upto 2 days.

 

Quick Peas Curry – North Indian Style

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Quick peas curry (9)In this busy world we have no time for cooking. So we search for recipes that can be prepared in no time. This is one such recipe.Quick peas curry (12)

The step by step procedure of the recipe with pictures is given below. It will take just 15 minute to prepare this dish. It can be prepared within 10 minutes if the tomato puree is avoided.It goes well with roti, rice, dosa, idli and bread too.Quick peas curry (18)

INGREDIENTSQuick peas curry (1)

  1. Fresh green peas – 1⁄2 cup (cooked)
  2. Tomato puree – 1⁄2 cup
  3. Cumin seeds – 12 tsp
  4. Garlic cloves (small) – (5-6)
  5. Coriander Powder – 1 tsp
  6. Red chili powder – 1 tsp
  7. Garam masala – 1⁄4 tsp
  8. Coriander leaves – 2 sprigs
  9. Oil – 1 tbsp
  1. In a mortar pestle, crush the garlic cloves. Keep it aside.Quick peas curry (3)
  2. Heat oil in a kadai.Quick peas curry (2)
  3. Add cumin seeds and crushed garlic cloves to it. When the cumin seeds splutters add tomato puree to it.Quick peas curry (4)
  4. Next add coriander powder, red chili powder and garam masala to it.Quick peas curry (5)
  5. Mix it well. Add cooked peas to it.Quick peas curry (6)
  6. Finally add salt and cook it for 10 minutes.Quick peas curry (7)
  7. Garnish it with coriander leaves. Serve hot with roti or rice.Quick peas curry (18)

NOTE

  1. Add water only if required. As the cooked peas is added along with the water it may become watery.
  2. Adjust the seasoning as per the taste desired.

Mushy Tamarind Rice – Mudha Ambat Bhath

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Mushy tamarind rice is a tangy one pot meal. It is a famous Sourashtra cuisine. It is called as mudha ambat bhath or thowra pongal. Hot hot pongal tastes divine during rain.

It is very easy to prepare. It takes 20 minutes to prepare.

This mushy tamarind rice goes well with Narthangai oorugai and Coconut Slice.mudha ambat bhath (16)

INGREDIENTS

  1. Raw rice – 1 cup
  2. Water – 5 cups
  3. Tamarind pulp – 1⁄4 cup
  4. Salt – 1 tsp

FOR TEMPERING

  1. Mustard seed0s – 1⁄2 tsp
  2. Split urad dal – 1 tsp
  3. Split bengal gram/ channa dal – 1⁄2 tbsp
  4. Red chili – (5-6)
  5. Curry leaves – (2-3) sprigs
  6. Fenugreek powder – 3⁄4 tsp
  7. Hing – 1⁄2 tsp
  8. Turmeric powder – 1⁄2 tsp
  9. Oil – 4 tbspmudha ambat bhath (1)

PROCEDURE

  1. Wash and clean the raw rice and tamarind separately. Soak the raw rice and tamarind in water separately. Keep it aside.mudha ambat bhath (4)
  2. Heat oil in a kadai.mudha ambat bhath (2)
  3. Add mustard seeds, urad dal, split bengal gram, red chili, curry leaves, fenugreek powder, turmeric powder and hing. Turn off the stove once the spilt bengal gram becomes golden brown. The red chili will become greenish black in color from the remaining  heat. For tamarind rice and mushy tamarind rice the red chili should be dark in color.mudha ambat bhath (3)
  4. Take water in a pan.mudha ambat bhath (5)
  5. Allow it to boil.mudha ambat bhath (6)
  6. Add the soaked raw rice to it.mudha ambat bhath (7)
  7. Immediately add salt to the rice. The salt with make the rice to cook faster.mudha ambat bhath (8)
  8. Now add the tamarind pulp. Stir it well.mudha ambat bhath (9)
  9. Except split bengal gram add all the tempering  to the tamarind rice. Turn the flame to low and close the lid. Cook it for 10 – 15 minutes.mudha ambat bhath (10)
  10. While serving garnish it with tempered split bengal gram.mudha ambat bhath (11)

NOTE

  1. Mushy tamarind rice can be prepared in pressure cooker too. But it will be sticky.
  2. Usually the tempering is given in the same pan which is used for cooking the mushy tamarind rice. I have given separately. This is because I wanted the split bengal gram to be used while serving. The dal will be crunchy if garnished while serving.
  3. The seasoning can be adjusted.

Tomato rice – colorful and tangy

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INGREDIENTS

  1. Jeeraga samba – 1 cup
  2. Tomato – (3 – 4)
  3. Ginger-garlic paste – 1 tsp
  4. Green chili – 2
  5. Fennel Seeds – 1⁄2 tsp
  6. Shallots – (8 – 10)
  7. Mint leaves – (8 – 10) sprigs
  8. Garam.masala – 1 tsp
  9. Rock salt – (1 – 2) tsp
  10. Water – 2 1⁄2 cups
  11. Oil – 3 tbsp

PROCEDURE

  1. Wash and soak the biriyani rice for 10 minutes.
  2. Meanwhile heat oil in a heavy bottomed vessel or pressure cooker.
  3. Add fennel seeds to it.
  4. Immediately add ginger garlic paste, chopped onion and green chili to the vessel.
  5. Saute it till the onion turns golden brown.
  6. Now add the mint leaves and mix it well.
  7. Add chopped tomatoes to the mixture.
  8. Cook till the oil oozes out.
  9. Add garam masala and salt to it. Stir it.
  10. Next add water to it and allow it to boil.
  11. Finally add the rice and adjust the seasoning if required.
  12. Cook till the water evaporates.
  13. Finally garnish with coriander leaves. Serve hot with raitha or korma.

NOTE

  1. Red chili powder can be added while adjusting the seasoning if it is less spicy.
  2. If cooking in pressure cooker, close the lid after adding rice. Cook it for 8 – 10 minutes in low flame after the first whistle in high flame.
  3. Chopped veggies takes little time to get cooked. For fast cooking, the veggies can be pulsed in a mixer grinder.
  4. If using mixer grinder, first pulse ginger and garlic. Keep it aside. Next, pulse shallots, green chili and tomatoes separately in the respective order.
  5. In this recipe, garam masala powder is added. If preferred, 2 cloves, 2 cardamom pods, a small piece of cinnamon sticks and 1 bay leaf can be added along fennel seeds. While using garam masala items, avoid or alter the garam masala powder as per the taste required.
  6. Tomato rice can also be prepared like lemon rice. Cook the rice separately and prepare the gravy separately. Allow the rice to cool down to room temperature. Add the gravy to the rice and stir it gently.