Aloo~Bhindi Masala Gravy | Potato~Okra Gravy for Chapathi

I normally include chapathi in the menu twice a week and always there will be confusion on what to make for the side dish. Most of the time, I will make some gravy with paneer or mushroom. Some of the time capsicum takes the job to compliment. Here are some more other options for the side dish for chapathi. (Click here)

When I went through the net, I saw this recipe in a blog which sounds great. I saw this on few of the restaurants and I never dare to opt this, worrying about the taste. But when I tried it at home, I felt totally in love with the masala. If okra is ur favorite veggie, I would definitely recommend you to give this a try. 

Preparation time: 10 mins

Cooking time: 15 mins

Brinjal Chops Recipe | Kathirikkai Chops

This is one of my very own favorite recipes which amma makes rarely at home. This will be very spicy, because of the chilli powder and also the whole pepper corns which are ground to paste gives an extra ordinary tempting flavor to the dish. Some will like the taste of fennel seeds and few don’t. I personally like the fragrance of fennel in the recipe. Avoid if ur not willing to add fennel in the dish. This can be served with steamed rice as such or can also be served as side dish for sambar and rasam. I like this curry to serve with crispy dosas.  While buying brinjal always chose the smaller ones rather the medium or big sized ones. Smaller ones are easy to cook and they are much tastier than the others.  

Preparation time: 5-7 mins
Cooking time: 10-20 mins

Madurai Style Chicken Salna Recipe | Chicken Salna for Parotta

Preparation time: 10-15 minutes
Cooking time: 20-30 mins

Zucchini Chutney | Side dish for Idli, Dosa

Its spring time here in US and I just love the climate. The sun shines throughout the day and this is the best time for all outdoor activities. I find lots and lots of spring vegetables in the market. I had already tried few spring veggies in our tamil dishes. Check my Asparagus Chutney here. One veggie which attracted me this time is Zucchini. This a late spring and early summer veggie, but I found few in my market in cheaper rates now. So I grabbed one and tried to make chutney with that.   

Preparation and cooking time: 5-7 mins

Serves 3-4

Karamani Kuzhambu | Thatta Payir Kara Kuzhambu | Spicy Black-eyed Peas Gravy

Preparation time: 5 hours (for soaking karamani)

Cooking time: 20-30 mins 

Mutton Kuzhambu | Spicy Mutton Gravy

I rarely make mutton or lamb in my kitchen. Since it has too much of cholesterols and fat I prefer not to take it more. This gravy is one among the rare recipe I make with mutton. In Calif I can see variety of mutton and lamb cuts. This time I bought mutton with the bones on it. I love the bones of the mutton and the trick is to get the bones cooked really very soft.

You can call this as a kuzhambu or gravy which is delicious when served with dosa or idli. Even with idyappam and appam this is the best combo ever. I made this curry for our Sunday lunch and had with Black pepper lamb curry. It made our spiciest Sunday ever… try out the recipe and let me know the comments and reviews. Now to the recipe!!!

Preparation time: 15mins

Cooking time: 30-40 mins

Boondhi Kuruma | Kara Boondhi Kuruma | Side dish for Idli/Dosa

Are u looking for a different side dish or gravy recipe for idli and dosa? I have a new recipe to satisfy your need… I used the store bought boondhi which lessen my cooking time. You can even make ur own boondhi which needs much time to do. If u has excess of boondhi in home, try making this delicious recipe and serve with idli or dosa.

This is an apt combo for dosa especially than the idlis. I used coconut paste to get the thick version of gravy. Coconut milk can also be used or even kasa kasa (poppy seeds) or cashew pastes are sufficient to make this kuruma. Boondi which is added in the kuruma absorbs water and bulges in size. So make the gravy thinner than the usual kuruma recipe. Now, to the recipe… 

Preparation time: 5mins

Cooking time: 15-20 mins

Pudhina Chutney | Mint Chutney | Side-dish for Idli & Dosa

Though the recipe is very simple I wanted to share in my blog… this chutney has an exotic flavor of mint which I loved the most. If ur a mint lover, you would definitely nod ur head… am I right? This can be served with idlis and even with dosa. I like the same version of chutney with no coconut… it is the best combo with sambar and rice, like a thogayal/thuvayal. Try the same recipe without the coconut and serve for rice too. Since I like the flavor of green chillies more than the red ones I have used that in the recipe. It is optional and you can choose ur own variety of chillies. Serve with hot Idli. Yummm :) 

Prep & cooking time: 5-7 mins

Vendakkai Kara Kuzhambu | Bhindi Masala | Okra Masala

This is simple South Indian gravy which can be done in thirty mins or so. I have got few request to upload traditional kuzhambu recipes and here comes my first recipe of making vendakkai kara kuzhambu. Amma always have the method of adding coconut milk in her kuzhambu varieties to suppress the heat in the kuzhambu and it also enhances the taste… I generally don’t like to eat kuzhambu with idli or dosa, but this kuzhambu is an exception. Since we add coconut milk it gives an extra ordinary flavor and it can even be served for idli or dosa.

Click here to know “how to get rid of the stickiness in okras”

Preparation time: 15 mins

Cooking time: 20-30 mins

Pepper Prawns Fry | Eral Milagu Varuval | Spicy Shrimp Masala

Preparation time: 20 minutes
Cooking time: 15-20 minutes

Vengaya Sambar | Shallots Sambar Recipe

I have already posted two different method of doing sambar. The tiffin sambar is the best one for all the breakfast recipes and the instant sambar are speciliazed for bachelors and the working women. Now am going to post a basic recipe “vengaya sambar”.  You can even add any veggie of choice to this basic sambar recipe and change accordingly.

I used shallots (sambar vengayam) in this recipe. These are just the onions but quite smaller in size. Even though it is smaller in size it has all the health benefits than the regular onions… and there is no compensation in taste too. It has a rich amount of iron and fiber which helps to reduce ur cholesterol level. You can use these shallots in ur day to day recipes instead of the regular onions. But these are quite costlier than the regular ones. Let’s move to the recipe quickly!!!

Preparation time: 15 mins
Cooking time: 20 mins

Mushroom Peas Masala | Side Dish for Chapathi, Parathas, Roti & Naan

I was hitting my head to make some gravy with mushroom to complement the chapathi for dinner. I had some frozen green peas in the refrigerator and I thought of giving it a try to make gravy. This recipe is so simple with the usual ingredients. If u have no time to spend in the kitchen yet wanted to make some delicious side dish for the chapathi, u can definitely try this out.

Check out my other recipes with mushrooms.

Preparation time: around 5 minutes

Cooking time: 15-20 minutes

Chayote Kootu | Chow-Chow Kootu Recipe

I always love to make kootu. It can be made in just 10 mins or so. Amma gave a simplest recipe for making kootu. Put all the ingredients in a pressure cooker and finally temper it… the kootu is already in mins. I love to have it with plain rice, chapathi and dosai. This kootu will make u addictive when it is had with any kuzhambu along with pappad and steamed rice topped with ghee. I served it with karamani kuzhambu (Recipe Coming Soon) and steamed rice. Hummm!!! Delicious..

Check out other recipe for kootu.

Preparation time: less than 5 mins
Cooking time: 10 mins

Aatukaal Paya | Mutton Paya | South-Indian Style Paya

Are you a pure vegetarian? Then am sorry, this post is not for you. I must say this disclaimer for the vegetarian readers because some of the pics may look yuck. But for the non-veg eaters!!! Here I come… this must be a visual treat for you. 

  

Paya is something which is made with smoked lamb/goat leg. I got these lamb feet from a Mexican shop. They call the lamb feet as paya as like we call in India. The lamb feet have lots of hairs in it and it is very difficult to clean. Hence it is burnt out to get rid of it. In India, I used to get the smoked leg which the butcher used to make in the shop. He has a stove and he directly flames the hairy parts in the leg. Here in US, they give it as such and I need to do the smoking part. If u gets the smoked leg, wash directly and start cooking.

Traditionally the lamb feet are cooked very slowly using wood or charcoal. I still remember my neighbor doing this the day before till the whole night. It’s been cooked in slow flame till the morning. This gives a smoky flavor to the lamb feet and it tastes delicious when it is served with the curry.

Lamb feet are very nutritious and it can be given to the convalescents for recovering from illness. It has lots of protein and calcium value. Lamb feet has good source for Vitamin B12 also. I have heard that it is also served for people with fractures to recover from it.

Serve this delicious-spiced Aatukaal Paya with Idli, Idiyappam, Dosa, Parotta, aapam. 

Preparation time: 30 mins(for smoking it)

Cooking time: 1/2- 1 hour

Vada Curry | Side Dish for Idli and Dosa

I always used to miss my lovely Chennai  .The flavorful degree coffee  – pattu sarees – malligai poo – panju mittai – milagai bajji – sundal – my all time favorite thalapakatti biryani and the list goes on and on, it never ends . Whenever I think of the busy morning schedules in my home, I remember the suda suda Vada curry  which appa used to buy from the nearby hotel. It will be very useful for amma to cop up with breakfast in that hurry burry situations. I always have a love towards that vada curry.  It is always made with masala vadai dunked in spice-full gravy. I must say this to be the perfect combination for idli and dosa when you are in full swing to enjoy ur breakfast. Trust me!!! 

Vadai is usually done by deep frying the batter in hot oil. But here, just to reduce the amount of oil usuage I have followed the steaming process which never compromised with the taste as the deep fired vadai does. 

Preparation time: 10 minutes

Cooking time: 20 - 30 minutes

Chicken Curry Recipe - Side Dish for Idli, Dosai, Idiyappam

Preparation time: 20 mins
Cooking time: 15-20 mins

Black Pepper Lamb Curry | Gosht Kali Mirch Recipe

 Are u a pepper freaky? Then am sure you will definitely love the recipe. If u doesn’t get lamb in your place, try doing with mutton (see notes). It can either be served with plain steamed rice or with roti/chapathi. I love to have with idli and dosa too. 

 

Preparation time: 15-20 minutes
Cooking time: 10-20 minutes

Butter Chicken | Murgh Makhani

Butter Chicken or Murgh Makhani is made with the left over tandoori chicken in mild-spicy and silky tomato gravy. Because of the not-overpowering spiciness it is been loved by all, especially non-Indians. I can see lots of ready-to-serve packs of butter chicken in most of the stores here in US. They love to have the butter chicken with the plain tandoor naan which is also readily available. It can also be served with jeera rice and I served it with peas pulao.

You will be wondering, I haven’t tasted this butter chicken in any of the restaurants until I make it myself. After looking at the people here craving for butter chicken I thought of trying at home. The original recipe has cream and I replaced it with few cashew nuts which give a creamy texture to the gravy. Most of the restaurants uses tandoor chicken. Here am using the shallow frying method to cook the chicken. You can also deep fry the chicken. This is just a step to avoid the chicken oozing out excess water while cooking with the gravy.

Preparation time: 10-15 minutes

Cooking time: 20-30 minutes

Chilli-Garlic Pickle Recipe

This is my first pickle recipe which I learnt from one of my friend in a surprise outing.  The simplicity of the recipe made me to try as soon as I reach home and more importantly TH loved it. 

Both of us were not a great fan of pickles. I always use store bought pickle mostly with a garlic flavor and use that for almost a year… but as soon as I make this chilli-garlic pickle, TH started using it as a side dish for almost all the dishes… let me know ur reviews about this pickle and  here comes the recipe…

Preparation time: 5-10 minutes

Cooking time: 20-30 minutes

Pepper Kuruma | Milagu Kuruma

It was a hectic month and I really don’t find time to concentrate on my blog and the recipes. Change of location cos of TH’s job-shift, packing the things from there and unloading it here, searching for apartments and analyzing the things going on and on… oooops!!! Waaatta bad month it was.  

I try to post few recipes which I had in my list previously. One such recipe is this Pepper Kuruma. I usually make this for our week end breakfast along with hot idlis and dosas. This tastes exactly like Paya which we make with the leg of lamb. TH used to call this as Veg-Paya and he loves it.

If ur a pepper lover and I bet you will definitely love the recipe. This can even be served with plain steamed rice.

Preparation time: 10 minutes

Cooking time: 20 minutes