My Favorite South Indian Recipes

South Indian, Vegetarian and Sourashtra recipes

Whole Button Mushroom Stir Fry Recipe

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Mushroom has become a familiar and easily available vegetable all over the world. Here is a very simple and quick recipe of mushroom. It is very simple and can be prepared effortlessly. The whole button mushroom stir fried in olive along with garlic and spices gives a distinct aroma to this dish.

Check other mushroom recipes mushroom dum biriyani, mushroom pepper fry, hassle free mushroom dum biriyani, arachivita kalan kuzhambu, mushroom curry, masala mushroom in oven and stuffed mushroom nuggets

INGREDIENTS 

  1. Mushroom – 300 gms
  2. Garlic – (2-3) pods
  3. Red chili – 1 tsp
  4. Salt – As per the taste
  5. Pepper powder – 1tsp

PROCEDURE

  1. Wash the mushroom well to remove the dirt’s if any.                          
  2. Remove the stalk of the mushroom. Do not chop it. You can chop if the size of the mushroom is very big. Keep it aside.                  
  3. Heat olive oil in a pan.                                               
  4. Add finely chopped garlic to it. Saute it well.                 
  5. Add the whole mushroom to it.                                      
  6. Place mushroom evenly and cook it.            
  7. Flip the mushrooms and cook it well on the other side too.   
  8. Saute till the water starts to ooze out from the mushrooms.                    
  9. Now, add red chili powder, salt and pepper powder to it.              
  10. Mix it well.  Saute well till the water evaporates and mushroom gets fried. 
  11. Garnish with finely chopped coriander leaves.               
  12. Serve hot with rice or enjoy as a starter.                      

NOTE  

  1. Adjust the seasoning as per the taste required.
  2. Choose small and equal sized mushroom for this recipe. If not available, chop the mushroom into small pieces.
  3. It can be served as a starter or as a side dish with rice (rasam or kulambu).
  4. Any neutral flavored oil can be used instead of olive oil.

Prawn Pepper-Chili Gravy Recipe

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Prawn gravy with pepper and red chili gives unique flavor to the dish. The only tough process is cleaning the prawns(deveining of prawns). Since we bought deveined prawns from online store, the process was quite simple and fast. The deveining process of prawns will take around 1 hour.

Here is the recipe for prawn pepper chili gravy. As the name goes the pepper powder, red chili powder and red chili are used for the spiciness of this gravy. So adjust the amount of the ingredients as per the spiciness required. Since my red chili has very less spice, I added 4 red chili. You can adjust it to (1-2) depending on the level spiciness of your red chili.

Check out other prawns recipe, prawn fry

INGREDIENTS 

  1. Prawns – 250 gms
  2. Shallots – (10-12)
  3. Tomato – 2
  4. Ginger – a small piece
  5. Garlic pods – (4-6)
  6. Salt – As per the taste
  7. Oil – (2-3) tbsp

TO DRY ROAST 

  1. Cumin seeds – 1 tsp
  2. Pepper corns – 3/4 tsp
  3. Red chili – (2-4)
  4. Fenugreek seeds – 1/2 tsp

TO MARINATE 

  1. Turmeric powder – 1/4 tsp
  2. Red chili powder – 1/2 tsp
  3. Salt – 1/4 tsp

PROCEDURE 

  1. Wash and clean the prawns well.
  2. Add red chili powder, turmeric powder and little salt to it.
  3. Mix it well and marinate it for 15 minutes.               
  4. Meanwhile, in a kadai add cumin seeds.             
  5. Add pepper corns.                       
  6. Add fenugreek seeds.                                     
  7. Add red chili.                 
  8. Dry roast foe few seconds or till nice aroma comes. Allow it to cool.             
  9. Transfer the contents to a mixer grinder.               
  10. Add ginger and garlic to it.                 
  11. Add roughly chopped tomatoes to it.                         
  12. Grind it into a fine paste.                       
  13. Heat oil in a kadai. Add finely chopped onions to it. Saute till it becomes golden brown.            
  14. Add the ground paste to it. Saute it.                              
  15. Add required water and salt to it. Allow it to boil and cook it for 5 minutes in low flame.         
  16. Now, add the marinated prawns to it.               
  17. Close the kadai with lid and cook it for (5-7) minutes in low flame.
  18. Finally garnish it with coriander leaves.           
  19. Serve hot with rice or roti.        

NOTE 

  1. Adjust the seasoning as per the taste required.
  2. Adjust the amount of red chili and red chili powder in the recipe as per the spiciness required. (As my chili was less spicy I added 4)
  3. If preferred, mustard seeds or cumin seeds can be used for tempering.o

 

 

Cauliflower Gravy Recipe

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Cauliflower has various health benefits. It is low in carbohydrate. Here is a simple and yummy cauliflower gravy recipe.

The step by step pictorial procedure of this recipe is as follows. It goes well with rice and roti.

INGREDIENTS 

  1. Caulifower(small) – 1
  2. Onion – 1
  3. Garlic – (4-5) pods
  4. Tomato – 1
  5. Cumin powder – 1/2 tsp
  6. Pepper powder – 1/2 tsp
  7. Red chili powder – 3/4 tsp
  8. Coriander powder – 1/2 tbsp
  9. Garam masala powder – 1/2 tsp
  10. Turmeric powder – 1 tsp
  11. Salt – As per the taste
  12. Water – (2-3) tbsp

PROCEDURE 

  1. Cut the cauliflower into small florets.
  2. In a kadai, take washed florets. Add water to it.
  3. Add turmeric powder and salt to it.                                
  4. Allow it to boil. Cook for 2 minutes in low flame. This to remove the dirt and worms from the cauliflower. Drain the excess water using colander and rinse it. Keep it aside.   
  5. Heat oil in a kadai.                                                                
  6. Add chopped garlic to it.                                       
  7. Add finely chopped onion to it. Saute for few minutes.
  8. Add the cauliflower florets to it.                       
  9. Fry it well.                                                
  10. Add chopped tomatoes. Saute till the tomatoes becomes soft.                                                     
  11. Add cumin powder.   
  12. Add pepper powder.                 
  13. Add red chili powder.                            
  14. Add coriander powder.                                      
  15. Add garam masala powder.                                                
  16. Add required salt.                                                      
  17. Add very little water over it. Mix it well to coat the powders to the cauliflower.    
  18. Saute till everything binds together.              
  19. Garnish with coriander leaves. Serve with rice or chapathi.                   

NOTE 

  1. Adjust the seasoning as per the requirement.
  2. Instead of chopped onion and garlic, onion powder and garlic powder can be used. This is give a dry texture to the dish.
  3. Water can be added only if required. It is optional.
  4. You can first fry the cauliflower in oil. Remove it and drain the excess oil in tissue paper. Then add fried cauliflower to the onion.

 

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.

Courtallam/Sengottai Famous Border Style Country Chicken Pepper Fry Recipe

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Here is another recipe of county chicken. I have prepared the same pepper fry from county chicken, but the style is different. The style I followed is that of Courtallam/Sengottai famous border kadai style nattu kozhi milagu varuval. It is very easy to prepare. A small twist will give great flavor to the dish. The cooked chicken has flavors in it and the one and only pepper gives the unique taste to the dish.

This dish was prepared during our visit to my sil’s place. This dish was prepared as a trial but the output was awesome. It tasted exactly that of border kadai style pepper fry. Missed to click step by step pictures as we are not sure of the output. I will surely post the step by step pictures when I do this dish in future.

The step by step procedure of Border shop style nattu kozhi pepper fry is as follows.

Check our other nattu kozhi/countuy chicken recipes, nattu kozhi garlic pepper fry and country chicken curry.

INGREDIENTS

  1. Cooked chicken from chicken gravy – 1/2 kg
  2. Onion – 1
  3. Black pepper pods – 1 tbsp
  4. Curry leaves – 2 sprigs
  5. Salt – As per the taste
  6. Oil – 2 tbsp or as required

PROCEDURE

  1. Remove the required chicken pieces from the chicken curry. Make sure the chicken pieces are dry. Allow it to cool.
  2. Shred them into small pieces with hands. Keep it aside.
  3. Meanwhile, in a mortar pestle add pepper corns.
  4. Crush it into a coarse powder. Keep it aside.
  5. Heat oil in a kadai.
  6. Add curry leaves. Fry it well.
  7. Add finely chopped onion.
  8. Add required salt. Saute till the onion turns golden brown.
  9.  Now, add the shredded chicken pieces to it. Fry it well.
  10. Add crushed pepper over it. Stir it well.
  11. Serve hot as a starter or a side dish.

NOTE

  1. The quantity of the pepper used can be altered as per the requirement.
  2. To get the best taste of the chicken pepper fry, use freshly crushed pepper. pepper powder can also be used.
  3. Adjust the seasoning as per the taste desired.
  4. Cooked chicken from any style of chicken curry can be used.

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.

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.

 

Yellow Moong Dal Sambhar Recipe Without Sambhar powder

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Sambhar is widely used across India in different style. Usually sambhar podi is used to prepare sambhar. Here, sambhar is prepared without sambhar podi. My mom never uses sambhar podi to prepare sambhar. She very rarely use the sambhar podi for a different flavor at times.

Usually, sambhar is prepared with thoor dal. Moong dal sambhar is prepared only from yellow mooong dal. Moong dal has high health benefits than other dal. It has DHA content which helps in the brain development in kids. THe consistency of moong dal sambhar is thick when compared with thoor dal sambhar.

The step by step pictorial procedure to prepare sambhar podi is as follows.

Check other moong dal recipes, moong dal payasam, moong dal dosa, moong dal ladoo, adai and moong dal idli.

Check other sambhar recipes, idli shop style sambhar

INGREDIENTS

  1. Moong dal – 1 1/4 cups
  2. Onion – 2
  3. Tomato – 3
  4. Red chili – 3
  5. Green chili – 2
  6. Curry leaves – 2 sprigs
  7. Hing – 1/2 tsp
  8. Turmeric powder – 1 tsp
  9. Mustard seeds – 1/2 tsp
  10. Urad dal – 1 tsp
  11. Salt – As per the taste required
  12. Oil – 3 tbsp
  13. Water – 1 cup

PROCEDURE

  1. Dry roast the moong dal in a kadai.
  2. Wash it and cook the moong dal with water in a pressure cooker.
  3. Heat oil in a kadai.
  4. Add mustard seeds to it. Allow it to splutter.
  5. Add urad dal to it. Wait for the urad dal to turn golden brown.
  6. Add red chili.
  7. Add chopped onion to it.
  8. Add curry leaves.
  9. Add green chili. Saute till the onion turns translucent.
  10. Add hing.
  11. Add turmeric powder.
  12. Add chopped tomato.
  13. Add salt.
  14. Saute till the tomato becomes mushy and oil oozes out from the mixture.
  15. Add the onion-tomato mixture to the moong dal.
  16. Add required water to it.
  17. Pressure cook it for 1 whistle in high flame and for 1 whistle in low flame. Allow the pressure to escape by itself.
  18. Mix it. Garnish it with coriander leaves. Serve hot with chapati, rice, idli or dosa.

NOTE

  1. In this recipe, moong dal is cooked in open pressure cooker. You can pressure cook it for 1-2 whistle(s) like how we cook thoor dal for usual sambhar.
  2. Adjust the sesaoning as per the taste required.
  3. The moong dal is dry roasted to reduce the gas effect.
  4. The moong dal thickens as time goes, so add little more water initially.