My Favorite South Indian Recipes

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

Colorful-Healthy Beetroot Chutney Recipe

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Chutney is a prepared everyday in South India to accompany idli and dosa. Only few chutneys are prepared frequently. Here is the recipe of different and colorful chutney loaded with iron, immune-boosting vitamin C, fiber and essential minerals.  It also serves as a anti-oxidant.
 This beetroot chutney goes well with idli, dosa, rice and parantha. The color and taste will attract kids. The chutney tastes delicious. We can’t find any sign of beetroot except the color.
The step by step procedure to prepare beetroot chutney is as follows

INGREDIENTS 

  1. Beetroot – 1
  2. Tomato- (2-3)
  3. Garlic cloves – 3
  4. Channa dal/kadalai paruppu – 1 tbsp
  5. Red chili – 4
  6. Salt – As per the taste
  7. Oil – 1 tbsp

FOR TEMPERING 

  1. Mustard seeds – 1/2 tsp
  2. Urad dal – 1 tsp
  3. Curry leaves – 1 sprig
  4. Red chili – 2

PROCEDURE 

  1. Heat oil in a kadai.
  2. Add channa dal to it. Roast till it becomes light brown with nice aroma.
  3. Now, add garlic pods and red chili to it. Saute it for few minutes. Allow it to cool.
  4. Transfer the contents to the blender. Allow it to cool.
  5. To the remaining oil, add curry leaves and coriander leaves.
  6. Add chopped beetroot. Saute for a minute.
  7. Add chopped tomatoes to it.
  8. Add salt and hing. Allow the tomatoes to become mushy.
  9. Allow it to cool.
  10. Transfer the beetroot-tomato mixture to the blender. Grind it along with channa dal-garlic mixture.
  11. Transfer it to a bowl.

FOR TEMPERING 

  1. Heat oil in a kadai or tadka pan. Add mustard seeds to it. Allow it to splutter.
  2. Add curry leaves to it.
  3. Pour the tempering over the ground beetroot chutney.
  4. Colorful beetroot chutney is ready to serve.

NOTE

  1. Adjust the seasoning as per the requirement.
  2. Tamarind can be added in place of tomatoes.

Arya Bhavan Style Potato Masala Recipe for poori

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INGREDIENTS 

  1. Potato – 4
  2. Shallots – 10
  3. Tomato – 2
  4. Garlic pods – 5
  5. Green chili – 2
  6. Curry leaves – 2 sprigs
  7. Coriander leaves – 4 sprigs
  8. Red chili powder – 1 tsp
  9. Coriander powder – 4 tbsp
  10. Cumin powder – 2 tbsp
  11. Garam masala powder – 1 tbsp
  12. Salt – As per taste
  13. Oil – 3 tbsp

PROCEDURE

  1. Wash and rinse the potato.
  2. Cut then into 2 halves and add them to the pressure cooker.
  3. Add required water to it.
  4. Add little salt and cook it for 1 whistle in high flame and for 1 whistle in low flame. Allow the pressure to escape by itself. 
  5. Drain the water from potatoes. Allow it to cool. Peel the skin of the potatoes. Mash them lightly. Keep it aside.
  6. Meanwhile, heat oil in a kadai.
  7. Add finely chopped garlic to it. Saute till it turns light brown.
  8. Now, add chopped onions to it.
  9. Add chopped green chilies and curry leaves. Saute it till onion becomes golden brown.
  10. Add chopped tomatoes to it. Saute till the oil oozes out.
  11. Add coriander powder.
  12. Add cumin powder and garam masala powder.
  13. Add red chili powder and salt. Saute till the raw smell goes.
  14. Add required water to it.
  15. Let it boil for 2-3 minutes.
  16. Transfer the mixture to the pressure cooker.
  17. Add the mashed potatoes to it. Check for the taste and adjust the seasoning if required. Pressure cook it for  1 whistle in low flame. Allow the pressure to escape by itself. 
  18. Finally, garnish it with coriander leaves.
  19. Serve hot with poori.

NOTE

  1. Adjust the seasoning as per the taste desired.
  2. Veggies can be added if preferred.

Ginger-Tamarind Chutney Recipe

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Tamarind chutney is a quick and spicy chutney. There are mainly two versions of ginger chutney. One type is prepared with tomato and another type is prepared with tamarind. I have updated ginger-tomato chutney with pics few days back. Here am posting ginger-tamarind chutney with step by step picture.This tamarind chutney is spicy and tangy. But I don’t like it much. My dad loves it with. He wants coconut chutney also.This chutney was prepared in my mom’s place. He said that the idli with tamarind chutney and coconut chutney along with a sip of coffee tastes divine.

The step by step pictorial procedure of ginger-tamarind chutney is as follow.

Check out our other chutney recipes, tomato chutney, onion chutney, coconut chutney, brinjal chutney, idly shop style sambhar, ginger chutney, carrot chutney, bombay chutney, mint chutney, horse gram thovaiyal, Buna chenna idli podi, coriander seed chutney, curd plantain stem, sesame idli powder, idli batter chutney, peanut chutney, sesame chutney, thuvaram paruppu chutney and onion-coconut chutney

INGREDIENTS

  1. Ginger – 2 inch piece
  2. Tamarind – Big Gooseberry sized
  3. Curry leaves – 2 Sprigs
  4. Red chili – 4
  5. Chana dal – 1 tbsp
  6. Hing – a generous pinch
  7. Salt – As per the taste

FOR TEMPERING 

  1. Mustard seeds – 1/2 tsp
  2. Urad dal – 1 tsp
  3. Red chili – 1
  4. Curry leaves – 1 sprig

PROCEDURE

  1. Heat oil in a kadai.
  2. Add chana dal to it. Saute till it turns golden brown.
  3. Add chopped ginger.
  4. Add red chili.
  5. Add tamarind.
  6. Add curry leaves.
  7. Add hing and salt. Saute it f0r 1-2 minute(s).
  8. Allow the mixture to cool.
  9. Transfer the content to mixer grinder.
  10. Grind it into a coarse paste.

NOTE

  1. Heat oil in a kadai. Add mustard seeds to it. Allow it to splutter. Add urad dal. Saute till it turns golden brown. Add red chili and curry leaves. Now add the ground ginger-tamarind chutney. Add required water and allow it to boil for 5 minutes in low flame.
  2. Serve hot with soft soft idlies along with coconut chutney.

Parotta Shop Style Plain Kuruma/Saalna Recipe

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Kuruma/korma or saalna is very famous curry in South India. It has unique taste when compared to usual korma. Small small changes in ingredients results in different taste of the korma.

Here is the step by step procedure of plain korma recipe. This korma goes well with many dishes. It suits best with parotta/parantha, tomato rice, biriyani varieties, roti varieties, idiyappam, appam  and idli/dosa.

INGREDIENTS

  1. Shallots – 10
  2. Tomato  – 1
  3. Garlic pods – (3-4)
  4. Fennel seeds – 1 tsp
  5. Curry powder – 1 tsp
  6. Coriander powder – 1 tbsp
  7. Turmeric powder – 1/4 tsp
  8. Coconut – (3-4) pieces
  9. Mint leaves – 1/4 cup
  10. Coriander leaves – 3 sprigs
  11. Salt – As per the taste
  12. Water – 1 cup
  13. Oil – 2 tbsp

PROCEDURE

  1. Heat oil in a kadai.
  2. Add half of fennel seeds, cumin seeds, cardamom pods, bay leaf, cinnamon stick and clove.
  3. Add chopped garlic, green chili and 3/4th of chopped shallots. Saute till the shallots turn light brown.
  4. Now, add 3/4th of chopped tomato. Saute it for 2 minutes.
  5. Add chopped coconut pieces and kas kas to it. Saute it for 1-2 minute(s).
  6. Allow the mixture to cool. Transfer the contents to the mixer grinder.
  7. Grind it into a paste.
  8. Heat oil in a kadai.
  9. Add remaining fennel seeds. Allow it to splutter.
  10. Add the remaining chopped shallots to it.
  11. Add mint leaves.
  12. Next, add the remaining chopped tomato. Saute till the tomato becomes soft.
  13. Add coriander powder, cumin powder and turmeric powder. Saute till the raw smell goes.
  14. Now, add the ground onion-tomato mixture. Mix it well.
  15. Add required water to it. Give a gentle stir. Allow it to boil.
  16. Finally, add little coconut oil and garnish it with coriander leaves.
  17. Serve hot with parantha, roti varieties, tomato rice, biriyani or idli/dosa.

NOTE

  1. This korma/kuruma can be modified in other ways.
  2. Chopped and cooked mixed veggies(carrot, beans, green peas, cauliflower, mushroom, paneer,butter beans, meal maker & etc ) can be added to the tempering.
  3. Instead of grinding 3/4th of shallots & tomatoes respectively, all shallots and tomatoes can be used for grinding.
  4. In another type, coconut along with fennel seeds, green chili and kas kas can be grind. It can be added after adding tomatoes.
  5. In another variation, tomatoes can be avoided. It has different taste.
  6. Adjust the seasoning as per the taste.
  7. Do need to boil it for a long time. Once it starts to boil , turn off the flame.
  8. Coconut oil can be used for the whole processes. It gives added flavor.
  9. Small pinch of ajinomoto can be used to get the exact parotta kuruma/saalna taste.

Tangy Tomato Thokku Recipe – All in One Side Dish

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Spicy and tangy tomato thokku recipe is as follows. This is all-in-one side dish recipe. It goes well with idli/dosa, roti and rice(rasam rice and curd rice).  It suits well for picnic. It is thick and will not be messy. So no worries on leakage.

I got this recipe from my grandmother. She got it from her distant co-sister. When I tasted this thokku during my visit to hometown I loved this thokku very much and immediately asked for the recipe. It was it is list to prepare. My grandma visited Bangalore last week and wanted to prepare this tomato thokku for me. I planned to shot video.

The step by step pictorial procedure of this recipe is as follows. Check out other chutney recipes,  tomato chutney, onion chutney, coconut chutney, brinjal chutney, idly shop style sambhar, ginger chutney, carrot chutney, bombay chutney, mint chutney, horse gram thovaiyal, Buna chenna idli podi, coriander seed chutney, curd plantain stem, sesame idli powder, idli batter chutney, peanut chutney, sesame chutney, thoor dal chutney and onion-coconut chutney.

Check out pickle recipes, gooseberry pickle, lemon pickle and gooseberry mashed pickle.

INGREDIENTS

  1. Tomato – 1 kg
  2. Curry leaves – 1 cup (loosely packed)
  3. Mint leaves – 1 cup (loosely packed)
  4. Coriander leaves – 1 cup (loosely packed)
  5. Red chili powder – 1 1/2 tsp
  6. Turmeric powder – 1/2 tsp
  7. Mustard seeds – 2 tsp
  8. Urad dal – 2 tsp
  9. Fenugreek seeds – 1 2/2 tsp
  10. Sesame seeds – (6-7) tbsp

PROCEDURE

  1. Take water in a kadai.
  2. Allow it to boil. Turn off the flame.
  3. Add tomatoes to it.
  4. Allow the tomatoes to cool. Peel the skin of the tomatoes.
  5. Cut the tomatoes into small pieces.
  6. Heat half of the oil in a kadai.
  7. Add mustard seeds, urad dal and fenugreek seeds to it. Allow mustard seeds to splutter and urad dal to turn golden brown.
  8. Add the chopped tomatoes to it.
  9. Add curry leaves, mint leaves and coriander leaves one by one.
  10. Add red chili powder.
  11. Add turmeric powder.
  12. Add required salt.
  13. Saute the mixture till oil oozes out from the tomatoes. Allow it to cool.
  14. Grind the mixture into a paste in mixer grinder.
  15. Heat the remaining oil  in the kadai.
  16. Add mustard seeds, urad dal and fenugreek seeds to it.
  17. Add the ground mixture to it.
  18. Add required water to it.
  19. Saute till the mixture thickens.
  20. Serve or store it in refrigerator.

NOTE

  1. Adjust the seasoning as per the taste required.
  2. The shelf life of this tomato thokku is 10-15 days when refrigerated.
  3. This tomato thokku goes well with idli, dosa, chapati and rice. This is All-in-one thokku.

Thakkali Kuzhambu(Aounty) Recipe

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Thakkali/Tomato kuzhambu/aounty is a famous Sourashtra cuisine. This curry is goes well with idli and dosa. In marriage functions or any occasions this curry will be prepared for sure. I personally like this curry very much. It is very easy to prepare.

I want to post this recipe in my blog for long time. Finally, i posted it now. Do try this dish and enjoy with idli and dosa. This curry will get empty in no time. The curry powder gives the taste to the dish. The curry powder used here is Sourashtra style curry powder. You can use any curry powder in the same way, but the taste differs. For the recipe of the curry powder, click here.

The step by step procedure of tomato curry/thakkali aounty is as follows….

இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

INGREDIENTS

  1. Onion – 1
  2. Tomato – 3
  3. Green chili – 2
  4. Curry powder/kuzhambu podi – 2 1/2 tbsp
  5. Curry leaves – 1 sprig
  6. Coriander leaves – 2 sprigs
  7. Mustard seeds – 1/2 tsp
  8. Cumin seeds – 1/2 tsp
  9. Urad dal – 1 tsp
  10. Salt – As per the taste
  11. Sesame oil – 3 tbsp

இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

PROCEDURE

  1. Heat oil in a pressure cooker or kadai.
  2. Add mustard seeds to it. Allow it to splutter.
  3. Add ural dal to it. Allow it to turn golden brown.
  4. Add cumin seeds to it. Let it crackle.
  5. Now, add sliced onion to it.
  6. Add green chili to it.
  7. Add curry leaves to it. Saute it till the onion turns translucent.
  8. Next, add chopped tomatoes to it.
  9. Add required salt to it. Saute till tomato becomes mushy.
  10. In a bowl, add curry powder.
  11. Add little water to it. 
  12. Mix it well without any lumps and keep it aside.
  13. In a pressure cooker, add the curry powder-water mixture to the onion-tomato mixture.
  14. Add required water to it. Allow it to boil.
  15. Pressure cook it for 1 whistle in high flame and 1-2 whistle(s) in low flame. Allow the pressure to escape by itself.
  16. Garnish it with chopped coriander leaves.

    இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

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.