My Favorite South Indian Recipes

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

Soya Beans Gravy Recipe

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INGREDIENTS

  1. Soya Beans – 1 cup
  2. Shallots – (8-10)
  3. Tomato – 2
  4. Curry leaves – 1 sprig
  5. Red chili powder – 1/4 tsp
  6. Cumin powder – 1/2 tsp
  7. Curry powder – 3/4 tsp
  8. Hing – a generous pinch
  9. Mustard seeds – 1/4 tsp
  10. Urad dal – 1/2 tsp
  11. Salt – As per the taste
  12. Water – 1/2 cup
  13. Oil – 2 tbsp

PROCEDURE

  1. Remove the soya beans from it’s skin.
  2. In a pressure cooked, add rinsed soya beans, water and little salt.
  3. Pressure cook it for 2 whistles in high flame. Allow the pressure to escape by itself.
  4. Heat oil in a kadai.                                                                                     
  5. Add mustard seeds to it. Allow it to splutter.
  6. Add urad dal to it. Let it turn golden brown.
  7. Now, add chopped onions to it.
  8. Add curry leaves to it. Saute till onion becomes translucent.
  9. Add chopped tomatoes to it. Saute till the oil oozes out.
  10. Add red chili powder.                                                                                                    
  11. Add cumin powder.                                                                                                    
  12. Add curry powder.                                                                                                    
  13. Add hing.                                                                                                                      
  14. Mix it well. Saute for few seconds.
  15. Add the soya beans broth to it. Add little water if required.
  16. Allow it to boil.                                                        
  17. Now, add cooked soya beans to it. 
  18. Check for the seasoning. Add required salt.
  19. Allow it to boil. Turn the flame to low.                 
  20. Cook till the water evaporates or till desired consistency is obtained.
  21. Serve hot with steamed rice.

NOTE

  1. Alter the seasoning as per the taste required.
  2. Add little amount of red chili powder as the curry powder has red chili powder in it.
  3. As little salt is added while cooking soya beans, I added salt to the gravy at last only. If preferred, salt can be added while sauteing onion.

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.

Jiffy Egg Drop Curry Recipe

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Egg curry is a simple appetizer for non-veg lovers. There are many egg curry recipes. Here is a quick egg curry recipe with a simple twist. Instead of adding boiled egg to the curry, here the raw egg is dropped as such without blending in the hot curry.

This curry can be prepared in no time. It goes well with rice and chapati.

INGREDIENTS

  1.  Eggs – (2-3)
  2. Tomato – (2-3)
  3. Onion – 1
  4. Green chili – 2
  5. Cumin seeds – 1 tsp
  6. Chili Powder – 2 tsp
  7. Coriander Powder – 1 tbsp
  8. Turmeric Powder – 1 tsp
  9. Garam Masala Powder – 1 tsp
  10. Salt – As required
  11. Sugar – 1/2 tsp
  12. Coriander leaves – 3 sprigs
  13. Oil – 3 tbsp
  14. Water – (1 1/2 – 2) cups

PROCEDURE

  1. In a mixer grinder, add chopped tomatoes.
  2. Make it into a puree.
  3. Heat oil in a pan.
  4. Add in cumin seeds and let them splatter.
  5. Add in finely chopped onions to it.
  6. Add slit green chilies. cook till the onion turns golden brown in color.
  7. Now, add red chili powder, coriander powder, turmeric powder, garam masala powder and required salt. Saute it for 2-3 minutes.
  8. Add in tomato puree and cook till it is dried and oil separates from it.
  9. Add in water and sugar to it. Allow it to a boil.
  10. Drop the eggs one by one in the curry. Cover the vessel with a lid. Cook it on low flame for 5 minutes or till desired consistency is obtained.
  11. Garnish it with coriander leaves.
  12. Serve hot with rice or roti.

NOTE

  1. Adjust the seasoning as per the taste.
  2. Ginger-garlic paste can be added for extra flavor of this curry.
  3. If simple curry is preferred, garam masala powder can be avoided.
  4. Drop the eggs only after the mixture is boiled well so that the egg will retain its shape, else the egg will be mixed with the curry.