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.

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.

Meal Maker(Soya Chunks) Masala Recipe

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There is no day without curries, gravies and masala in India. Alternations in the ingredients gives different taste to the gravy. 

Meal maker is a  favorite ingredient of many. It gives nice taste and flavor to the dish. It helps me when I am out of  vegetables at home. It is good for health as it is protein rich.

The step by step pictorial procedure of simple meal maker masala is as follows.INGREDIENTS

  1. Soya chunks – 1/2 cup
  2. Onion – 2
  3. Tomato – 2
  4. Ginger – a small piece
  5. Garlic – 3 pods
  6. Cumin seeds – 1 tsp
  7. Fennel seeds – 1 tsp
  8. Buna chana/pottukadalai – 1 tbsp
  9. Bay leaves – (1-2)
  10. Red chili powder – 1 tsp
  11. Turmeric powder – 1/4 tsp
  12. Garam masala powder – 1 tsp
  13. Salt – As per the taste required
  14. Oil – 3 tbsp

PROCEDURE

  1. In a kadai, add meal maker and water.
  2. Add little salt to it.
  3. Allow it to boil. It will take around 5 minutes. The soya chunks gets bulged as it absorbs the water. Allow it to cool.
  4. Drain the water from it. Then squeeze out the excess water from each soya chunks. Keep it aside.
  5. Heat little oil in a kadai.
  6. Add chopped ginger and chopped garlic to it. Saute till raw smell goes.
  7. Add half of chopped onion to it. Allow it to turn golden brown.
  8. Add chopped tomatoes to it. Saute till the tomato becomes soft.
  9. Allow the mixture to cool.
  10. In a mixer grinder, add the onion-tomato mixture, fennel seeds and buna chana.
  11. Grind it into a paste.
  12. Heat oil in the kadai.
  13. Add cumin seeds to it. Allow it to crackle.
  14. Add bay leaves to it.
  15. Add remaining onions to it. Saute it well.
  16. Add the ground paste to it.
  17. Add turmeric powder.
  18. Add red chili powder to it.
  19. Add garam masala powder to it.
  20. Add salt to it.
  21. Add kasuri methi to it.
  22. Add required water to it.
  23. Add the soya chunks to it. 
  24. Cook it for 5 minutes in low flame.
  25. Garnish it with finely chopped coriander leaves.

NOTE

  1. Adjust the seasoning as per the taste.
  2. Green chili can be added along the tomato. If using green chili, alter the red chili powder.
  3. Kasuri methi gives excellent flavor to the dish. I suggest not to avoid it.

 

Baby Corn Capsicum Curry Recipe

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INGREDIENTS

  1. Baby corn – 1 packet
  2. Onion (small) – 3
  3. Tomato – 2
  4. Ginger garlic paste – 2 tsp
  5. Capsicum(small) – 1
  6. Red chili powder – 1 tsp
  7. Turmeric powder – 1/4 tsp
  8. Garam masala powder – 1 tsp
  9. Salt – As per the taste required
  10. Oil – 2 tbsp
  11. Butter – 2 tbsp
  12. Fresh cream – 1/2 tbsp
  13. Coriander leaves – 4 sprigs

PROCEDURE

  1. In a kadai, add chopped baby corn.
  2. Add little water to it.
  3. Add little salt. Cook it for (3-5) minutes in low flame. Transfer it in a bowl and keep it aside.
  4. In a mixer grinder, add roughly chopped onions.
  5. Grind it. Keep it aside.
  6. Add roughly chopped tomatoes to the mixer grinder.
  7. Grind it well. 
  8. Heat half butter and oil in a kadai.
  9. Add the onion paste. Saute it well it it turns light brown and raw smell goes. Keep it aside.
  10. Add the remaining butter and oil to the kadai.
  11. Add the tomato paste to it. 
  12. Add the ginger garlic paste to it. Saute it well.
  13. Now, add the cooked onion paste to the tomato-ginger garlic mixture.
  14. Next, add the chopped capsicum to it. Fry it.
  15. Add the cooked baby corn pieces to it.
  16. Add red chili powder.
  17. Add turmeric powder.
  18. Add garam masala powder.
  19. Add salt. Saute it for 1-2 minute(s).
  20. Now, add the baby corn broth and milk.
  21. Mix it well and cook or 5 minutes. Baby corn- capsicum gravy is ready.
  22. Garnish it with finely chopped coriander leaves.

Soya Chunks/Meal Maker Gravy Recipe For All Dish

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Meal maker is a great source of protein. It is also a best substitute for meat. Meal maker or soya chunks will enhance the flavor of the dish.  

Here is the recipe of the typical Indian  style meal maker gravy. The step by step pictorial procedure of the meal maker gravy is as follows.

INGREDIENTS

  1. Meal maker –  1 cup
  2. Shallots – (8-10)
  3. Tomato – 4
  4. Ginger – a small piece
  5. Garlic pods – (2-3)
  6. Coriander powder – 2 tbsp
  7. Cumin powder – 2 tsp
  8. Red chili powder/pepper powder  – 1 tsp
  9. Salt – As per the taste
  10. Oil – 2 tbsp

PROCEDURE

  1. In a kadai, add the meal maker.
  2. Add water to it.
  3. Add little salt.
  4. Cook it for 5-7 minutes. Allow it to cool.
  5. Squeeze the excess water and keep it aside.
  6. In a mixer grinder, add garlic and ginger.
  7. Grind it. Keep it aside.
  8. Now add shallots to it.
  9. Grind it. Keep it aside.
  10. Add roughly chopped tomatoes to it.
  11. Grind it and keep it aside.
  12. Heat oil in a kadai. Add ginger garlic paste. Saute till the raw smell goes.
  13. Next, add grind onion, Saute it well.
  14. Add curry leaves.
  15. Add tomato paste to it.
  16. Add coriander powder.
  17. Add cumin powder.
  18. Add red chili powder or pepper powder. 
  19. Add salt. Saute it well.
  20. Add the cooked meal maker to it.
  21. Coat the masala well to the meal maker and fry it for 5-7 minutes.
  22. Garnish it with coriander leaves and serve hot.

NOTE

  1. Ginger garlic paste can be added instead of grinding the garlic and ginger.
  2. Garam masala powder can be added if preferred.
  3. Chopped onion and tomato can be used in place of grind onion and tomato. Chopped ones will take time to get cooked. Also it will not get coated and absorbed well by the meal maker well.
  4. Make sure you squeeze out the water well from the meal maker. This will make the meal maker to absorb the masala paste well.