Erivum Puliyum: VEG CURRY RECIPES

Showing posts with label VEG CURRY RECIPES. Show all posts

Monday, August 12, 2024

Lauki Moong dal (Bottle gourd Dal) ~ North Indian style

Do you love dal tadka? I love dal tadka with a simple jeera rice. This is another favourite dal but never showed up in blog till now because as I always say, this is quite simple to put together, and so I never thought of writing it down, and the most common ones made at home never shows up here as I always postpone making video or taking pictures as there is always a next time. However, this time I made up my mind to save this up in the blog and make a video as well. This dal is quite simple but tastes really delicious. I already have a Kerala style churakka parippu curry with the same ingredients but in the authentic Kerala style, check that out too. Don't miss adding the tsp of ghee at the end, as it adds immense flavour. All love this dal at home with all - steamed rice, jeera rice and rotis. Check this out !!

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients

moong dal (cherupayar parippu) 1/3 cup

lauki (bottle gourd/ churakka) 3 cups

turmeric powder 1/2 tsp

hot chilli powder 1/2 tsp

green chilli 1+1

tomato (nadan) 1

ginger-garlic paste 2 tsp

cumin seeds 1/2 tsp

salt to taste

coriander leaves 2 tbsp

ghee 1 tsp

oil 2 tbsp

Watch on YouTube-

Method

Wash the dal and keep aside. Wash the lauki, peel and then wash again (select tender lauki or bottle gourd). If you get the mature lauki, then scoop out the seedsnad discard. If tender ones, use along with tender seeds. Cut in big size cubes or it will get mashed and overcooked.
Heat a cooker and add cumin seeds.Let it sizzle, add in the ginge-garlic paste. Saute a minute and add the chopped tomatoes.
Slide in the cubed lauki thereafter and saute another minute. Add the spice powders on low flame and salt.
Add the washed moong dal and pour 1-1.5 cups water. Add in one green chilli vertical slit.
Close the cooker and cook for 3 whistles on high flame. Switch off the flame and wait till pressure is released.
Once pressure is released, open the cooker. Check salt and water, adjust if required and bring to a boil for 3-4 minutes or until the dal looks mashed and the dal thickened.
Switch off the flame, garnish with the left out gren chilli, corainder leaves and a tsp of ghee.
Leave covered for 15 minutes and serve warm. Enjoy with chapathis or rice.

NOTES

* Adjust the dal consistency as per needs. If serving as a dry sabzi, then reduce the water to 1/2 cup.

* You can use chana dal or toor dal instead of moong but I personally love moong dal.

* The green chilies along with chili powder adds necessary spice, alter if you like it very spicy.

RELATED POSTS

Monday, February 26, 2024

Strawberry Rasam

Thanks to all who responded to my question on Intsa page about this recipe that this is a rasam. But the unique part of this rasam is that it's not the regular tomato rasam. Strawberry in rasam may sound intriguing, but believe me, it's a very flavourful and tasty rasam. Strawberries are in season and if you are tired of trying out the same recipes with strawberries then give this one a try. This rasam is a quick and delicious one. I have used basic spice powders instead of rasam powder, but you can always use rasam powder. The steps are quite simple for anyone to follow. Check this out !!

Watch the full recipe in YouTube #shorts.

Preparation time ~ 20 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

strawberry 1 pkt (200 g)

ginger 1/2" piece

garlic cloves 5-6

cumin seeds 1/2 tsp

whole pepper corns 1 tsp

turmeric powder 1/2 tsp

coriander powder 1 tbsp

chilly powder 1 tsp

asafoetida (kayam podi) 1/4 tsp

tamarind extract 1/8 cup

water 2 cups

coriander leaves 2 tbsp

salt to taste

coconut oil 2 tsp

for tempering

red dry chilli 2 broken

curry leaves 2 sprigs

mustard seeds 1 tsp

coconut oil 2 tbsp

Method

Wash the strawberries by adding 2 tbsp vinegar and 1 tsp baking soda to a bowl of water. Leave soaked for 15 minutes and then rinse thoroughly. Hull & cut the strawberries in halves.
Crush the ginger, garlic, cumin seeds and whole pepper corns in a mortar.
Add 2 tsp oil in an earthen pot and sauté the crushed mix for a minute till the raw smell disappears.
To this, add the cut strawberries. Sauté for 3–5 minutes till the strawberries are cooked and is easily mashed. Mash a few of the strawberries after adding salt and then add the spice powders on low flame.
Finally, add the tamarind extract and add 2 cups of water. Adjust salt and bring to a boil. Add chopped coriander leaves, cover & cook for 3–5 minutes (Don't overboil the mix for long).
In another pan, add the oil. When hot, add the mustard seeds followed by red dry chillies and curry leaves. Pour over the rasam, mix and enjoy with steamed rice.

NOTES

*Instead of strawberries, you can use tomato.

*You can use 2 tbsp rasam powder instead of the spice powders.

Friday, January 20, 2023

Paneer Do Pyaza

Paneer Do Pyaza is a delicious masala made with paneer and onions predominantly. There is no use of cream or cashew paste unlike paneer butter masala yet this masala is creamy and delicious. The onions are sauteed so well that the onion tomato masala and yogurt adds richness to the gravy. This gravy can be served with naan, phulkas, or even rotis. The paneer is sauteed in ghee for added richness and the crushed spices, powdered spices adds flavour to the gravy. Give this a try and enjoy !!!

Preparation time ~ 20 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

paneer 200 gms

onion 4 medium sized sliced

ginger-garlic paste 2 tsp

tomatoes 3 chopped

whole spices - cinnamon-1' piece, cloves-4, dry red chilly broken -2, cardamom -3, bay leaves-1, whole peppercorn 1/2 tsp, cumin seeds 1/2 tsp, big cardamom- 1

kasuri methi 1 tbsp

vegetable oil 3 tbsp

to mix

yogurt 1/2 cup

hot chilli powder 1/2 tsp

kashmiri chilli powder 1.5

coriander powder 2 tsp

garam masala 1/2 tsp

roasted cumin powder 1/2 tsp

turmeric powder 1/2 tsp

to fry

ghee 2 tbsp

crushed cumin seeds 1 tsp

crushed coriander seeds 1 tsp

paneer 200 g

onion 1 cubed

Watch on YouTube-

Method

Mix the yogurt with the spice powders listed and keep aside.
Heat oil in a pan and add the whole spices. Saute for a minute.
Add the sliced onions and saute till nicely browned. Add a pinch of salt to fasten the process. Add the ginger garlic paste half way through and continue sautèing. It may take 6-7 minutes to get nicely browned.
Add the tomatoes and add a little salt to cook tomatoes. Cover and cook for 2 minutes. Add 1/4 cup water and cook till tomatoes are mashed well.
Add the yogurt spice mix. Mix well and add 1/2 cup water. Cover and cook 5 minutes on medium flame.
After 5 minutes, check to see the masala is well cooked and oil floats on the surface. Finally, crush the kasuri methi and add to the masala. Switch off flame.
Heat ghee in another pan. Add the crushed cumin seeds and coriander seeds. Add the cubed paneer. Add the cubed onion. Saute for a minute till all sides of the paneer looks lightly fried or till onion changes colour. Takes about a minute, switch off flame.
Boil the gravy masala, add the paneer onion mix. Simmer covered for 2 minutes. Switch off flame. Garnish with coriander leaves. Keep covered for 10 minutes before serving.

NOTES

* You can use vegetable oil instead of ghee but ghee definitely adds good flavour.

* Use hybrid tomatoes, for the balanced tastes.

* Add more water to the gravy if you like the gravy watery but we love this creamy type consistency.

* Mixed Vegetable Paneer Pulao

* Paneer lababdar

* Dhaba Style Paneer

Friday, April 08, 2022

Restaurant Style Mushroom Masala | Mushroom Curry (VIDEO)

Mushrooms are rich in so much nutrition that this is a great choice for vegetarians. But the meaty texture of mushrooms is not liked by all vegetarians. Back here, we all love mushrooms and so are the number of posts that I have listed justifies the same(check at the end of the post for more mushroom recipes).

As we are observing lent, and so only vegetarian posts are posted now till Easter. Vegetarian meals are equally enjoyed at home in these times, and I do try out many forgotten veg recipes during this time. This is a restaurant style mushroom masala or curry that is very simple to prepare. Depending on the gravy consistency, you can classify this as curry or masala. I personally prefer the masala type, as the mushrooms get nicely coated with the spices and gravy. Cashews are added to elevate the richness and thickness of the gravy.This is a yummy curry to be served with naan, phulkas or any Indian staples. Do give this a try and enjoy !!

VIDEO LINK-

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

button mushrooms 200gm

onion 1, medium-sized chopped

ginger-garlic paste 1 tbsp

tomatoes, 2 medium-sized

whole cashews 10-12

garam masala 1/2 tsp

coriander powder, 1 tsp

hot chilli powder 1/2 tsp

kashmiri chilly powder 1.5 tsp

turmeric powder 1/2 tsp

kasoori methi 1 tbsp crushed

whole spices cinnamon 1/2' pieces-2, cardamom-3, bay leaf-1, cloves -4

salt to taste

sugar a pinch

curry leaves, 2 sprigs

oil 2tbsp

Method

Soak the cashews for 30 minutes. Wash off any dirt from the mushrooms under running water, pat dry. Slice the mushrooms and keep aside. In the meantime, grind the tomatoes and soaked cashews to a smooth paste without adding any water.
Heat oil in a pan and add the whole spices, sauté. To this, add chopped onions with curry leaves and sauté until translucent, followed by ginger-garlic paste. Sauté until the onions are lightly browned and raw ginger garlic paste smell goes off.
To this, add the spice powders except garam masala on low flame and cook 30 seconds to get off the raw smell of spices.
Finally, add the tomato cashew paste and clean the jar using 1/4 cup water. Pour this too and cook. Add salt lightly and cook covered for 2-3 minutes until the mixture is cooked and oil starts to float on the surface.
Then, add the sliced mushrooms and mix well. Add 1/4 cup water and salt to taste. Mix well and cook covered on low flame for 5-7 minutes(mushrooms give out water, so don't worry).
Add the garam masala and pinch of sugar (if adding), taste test and check salt. Cook again a minute and finally add crushed kasoori methi. Switch off flame and leave covered for 5 minutes and then serve warm with chapathis / naan.

NOTES

* Adding both chilli powders gives a nice colour to the gravy.

* Preferably add natti tomato(nadan type) which has sour flavours. The taste is good then.

* Adding cashew paste adds richness and creaminess to the gravy.

* Add more water if you like a watery gravy, but this gravy nicely coats the mushroom slices.

RELATED MUSHROOM RECIPES-

*Chettinadu Mushroom Masala

*Mushroom Fry

*Mushroom Butter Masala

*Mushroom -Paneer Pulao

*Cream of Mushroom Soup

*Mushroom Tikka in a Oven

* Mushroom Dum Biriyani

Friday, March 11, 2022

Muloshyam(Kaplanga / Omakka) | Raw Papaya Mulakushyam (VIDEO)

Muloshyam or Mulakushyam is a simple curry of Palakkad, you may call this as mildy spiced vegetable soup like curry. This can be added in the comfort curries as it's easily digested. This is a traditional recipe of muloshayam and there are n number of variations of this basic mulakushyam now available on internet. Ideally, pepper powder or green chilly is added. There are people who add chilly powder instead of green chillies, some don't add tomato, some do add coconut paste too. But let me tell you that these are the modified versions of muloshayam. While having a chit-chat with one of my palakkadan friend, she told the basic recipe goes as below (minus tomato). Muloshayam or mulakushyam means 'mulaku dooshyam' that chillies are bad for health. If you are fed up with making coconut based curries for lunch, then this is a choice for your digestive system once in a while.

Usually ash gourd, vellarika(cucumber), pumpkin, chena(elephant yam) are used to make this curry and so vellarikka has a mild sour flavour on its own, so adding tomato is not needed. I was using raw papaya, so I added the tomato to add a little tangy flavour to the curry, as I was apprehensive about my family's acceptance of this simple curry. But to my surprise, they all liked it, and my concept was that the curry would be watery without coconut paste. However, the curry is medium thick gravy and if you require thicker gravy, mash all the raw papaya pieces, and you will get the desired consistency. I preferred keeping little pieces to bite in the curry, but you can always choose as per tastes. If you have no veggies in your pantry and all that you get is a raw papaya from the backyard, then go ahead and give this curry a try. Split moong dal can also be used in place of sambar parippu(toor dal). Give this curry a try !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 5

Ingredients

raw papaya 1 small size or 2 cups cubed

green chillies 2-3 big or 3-4 small

tomato 1 small (optional)

toor dal(sambar parippu) 1/4 cup

turmeric powder 1/2 tsp

salt to taste

curry leaves, 2 sprigs

coconut oil 1- 2 tbsp

Method

Wash and peel the skin of raw papaya. Cut in halves and scoop out the seeds with a spoon. Wash again to remove any sap, which may irritate some people. Cut in cubes, slit green chillies and cut tomatoes.
Wash the dal and add to pressure cooker. Add enough water, turmeric powder and salt. Pressure-cook for 3 whistles and wait for the pressure to release.
Add the cut veggies to the pressure cooker and pressure-cook again for 3 whistles.
After the pressure is released, mash the papaya pieces here and there using a potato masher(mashing helps to thicken the gravy consistency).
Put the curry back on flame and boil again, add water and salt as needed. Boil for 4-5 minutes and add curry leaves, pour coconut oil on top and switch off flame.
Leave covered for 10 minutes for the flavours to seep in. Enjoy with steamed rice.

NOTES

* You can use split moong dal too instead of sambar parippu.

* You can use pepper powder(1/2tsp-3/4 tsp) instead of green chillies. This curry is generally spiced, so alter as per your tastes.

RECIPES USING RAW PAPAYA-

* Raw papaya Stir fry (Kaplanga Thoran)

* Kaplanga Moru Curry

* Raw Papaya Paratha

* Kaplanga Erissery

* Kaplanga Halwa

Friday, November 19, 2021

Kerala Ulli Sambar | Cheriya Ulli(Vengaya) Sambar | Sambar for Idlis/ Dosas

Idli/ dosa when served with sambar and chutney is a delicious combo. I love the combo of idli- sambar than when served with chutneys. Though idli can be served with the regular sambar, but I have a soft corner for this particular ulli sambar when it comes to serving with idlis/ dosas. If you haven't tried this ulli sambar, you must give this a try and am sure you will totally love this sambar with idlis/ dosas. I don't serve the ulli sambar with steamed rice as its milder in spices and has no much vegetables. Only shallots (kunjulli)and tomato is the only needed vegetable for this sambar. This is a very quick sambar recipe, very flavorful and thick sambar as it has ground coconut. Give this a try and enjoy !!

FEW MORE SAMBAR RECIPES-

* Traditional Sambar

* Varutharacha Sambar

Preparation time ~ 10 minutes

Cooking time ~ 25 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

shallots(kunjulli) 15-20

tomato 1 chopped

tuvar(toor) dal 1/2 cup

tamarind extract 2 tsp or a gooseberry size soaked

sambar powder 2 tbsp

sugar a pinch(optional)

salt to taste

to grind

coconut grated 1/2 cup

to temper

mustard seeds 1/2 tsp

dry chillies 2/3 broken

curry leaves a sprig

coriander leaves 1 tbsp chopped

oil 1-2 tbsp

Method

Wash and peel the skin of shallots, wash and keep aside. Wash the dal and add to the pressure cooker, add turmeric powder and salt. Add enough water or add double the water than dal and pressure-cook for 3 whistles. Wait for the pressure to release.

In the meantime, add the coconut to grind in a blender jar and add a little water. Grind to a smooth paste and keep aside.
Add the peeled shallots and cut tomatoes to the cooked dal. Cook for 6-7 minutes until the shallots look cooked or turn translucent.
To this, add the sambar powder, mix well. Then add salt and tamarind extract. Finally, add the ground coconut paste and simmer for 2 minutes and then put off the flame. Add the pinch of sugar at this point if using.
In another pan, add oil. Splutter mustard seeds when the oil is hot and add the curry leaves, dry red chillies and chopped coriander leaves. Sauté till the coriander leaves look wilted. Switch off the flame and pour the tempering over the sambar. Keep covered for 5 minutes and then serve. We served with idlis and tomato chutney.

NOTES

* If the shallots(kunjulli) are very big, then can cut in halves. The smaller variety adds a sweetness to the sambar.

* Adding a pinch of sugar is optional, it just adds a mild sweet tinge along with ground coconut paste, which tastes delicious when served with idlis.

* I have added homemade sambar powder, the recipe is here. You can use any store brought sambar powder.

IF YOU LIKE TRYING OUT VARIETY OF IDLI/ DOSA RECIPES, THEN HERE IT IS-

IDLI RECIPES:

* Idli/ Dosa Batter in a Mixer

* Barley Oats Idli

* Quinoa Idli

* Ragi(Panjipullu) idli

DOSA RECIPES:

* Instant Barnyard Tomato Dosa

* Indian Coffee House Masala Dosa

* Masala Dosa

Tuesday, October 10, 2017

Muringayila Curry | Drumstick(Moringa) Leaves Curry | Muringa Ela Curry

Muringayilla(Drumstick leaves) recipes are always a big yes to our family. The only drawback is getting fresh leaves in hand unless you have these at home. When we were in US, the indian stores used to get them and were one of the costliest leaves in the Indian stores due to the increased demand. The bunches would be very limited and would vanish in no time.

Here, I hardly see any supermarkets or grocery shops having muringayilla(Drumstick leaves) for sale. But back home we have fresh leaves in our backyard and all Kerala homes may be having at their home. The tedious task of these leaves is the separating of leaves from the small veins and tiny branches. Although I heard that the leaves if left overnight in the refrigerator eases the task of separation and can be shaked off easily in a bowl. But mom didn't consent to the idea of storing these leaves, and say it should be used fresh as you pluck. Hence, I haven't tried that method yet.

Muringayilla(Drumstick leaves) is used as soups, stir fries or curry. This curry was introduced to me in a restaurant long back as a child. Gradually, mom started making this at home and I adapted from her. I find this as a quick fix curry that you can prepare and if you have nothing left in your pantry. This curry tastes delicious with steamed rice and a spicy stir-fry(mezhukuparetti).

Muringayilla(Drumstick leaves) is a booster pack of all major vitamins and minerals. They are rich in calcium and vitamin A. They also stimulate the nervous system. They have seven times more vitamin C than orange fruit and so boosts the immune system. They prevent anaemia and contains the iron mineral in considerable amounts. Thy have many essential amino acids that increase the appetite. They also have a good amount of fibre that helps prevent constipation. They also help control blood sugar in diabetes. Muringayilla(Drumstick leaves) also acts as a detoxifying agent and there by removes all toxins in the blood. Drumstick leaves soup can be used to treat asthma as it acts as an anti-inflammatory agent. They are also known to increase breast milk secretion and is used by expectant mothers and lactating. So if you get hold of the leaves at least once a month, we should definitely consume them.

PS: It is said that we shouldn't use muringayilla(Drumstick leaves) during karakkidam masam of Malayalam calendar, somewhere in July and August. The leaves are considered toxic in these months. They absorb the toxic minerals from soil and so are said to be inedible during these months, don't know the scientific reasons though.

I have updated a YouTube #shorts of this curry, please watch this link here. In that, I added 1/2 cooked dal too. You can make this curry both ways, with or without cooked dal. With dal, the consistency of the curry is thicker than without dal.

Preparation time~ 30 mins
Cooking time~ 20 mins
Serves ~ 4
Author~ Julie
Ingredients
muringayila/ drumstick leaves/ moringa leaves cleaned 2 cups
chilly powder 1/2- 3/4 tsp
salt to taste
oil 1 tbsp

to grind
coconut 1/2 cup grated
turmeric powder 1/2 tsp
cumin seeds /jeerakam 1/2 tsp
shallots /kunjulli 2
garlic cloves 2

to temper
dry red chilly 2
mustard seeds 1/2 tsp
curry leaves, a sprig

chilly powder 1/2 tsp
oil 1tbsp

Method

Shake off the leaves by holding the bigger stems(helps to get rid of small insects, spiders if any). Clean the muringayilla (moringa leaves) carefully by removing the bigger stems and then the small little stems to be separated out, leaves should be alone saved in the bowl. Discard any yellow leaves if present.
Wash under running water once to remove any impurities and drain in a colander, else it's hard to hold the leaves together, and they generally float on top of the water.
Heat a kadai or clay pot and pour oil. When it is hot, add the cleaned leaves. Sauté until slightly wilted. Add the chilly powder and sauté on low flame, or add the chilly powder when grinding.

In the meantime, grind the ingredients listed 'to grind' to a smooth paste by adding very little water. Add this paste to the wilted leaves. Cook on low flame for 2 mins. Add a cup or more water to make the gravy watery.Add salt as needed and simmer for 2–3 mins until the curry is thickened and combined well. Switch off flame.
Heat oil in another pan and add the mustard seeds when hot. Add in dry red chillies and curry leaves and chilly powder on low flame, switch off immediately to prevent chilly powder from burning. Pour this over the curry and serve!

NOTES

* You can even cook 1/2 cup tuvar dal(sambar parippu) in a pressure cooker and add to this curry to add protein.You can make this curry both ways, with or without cooked dal. With dal, the consistency of the curry is thicker than without dal.

* Don't cook the leaves too long, or it loses the flavour.
* Add salt once the leaves are wilted, or you might end up adding more salt than required.
* Adding water to the gravy totally depends on your personal preference of how watery you want the gravy.

For all Kerala veg curries(nadan ozhichu curries), Click here in this link.

Friday, May 20, 2011

Kumbalanga -Parippu Curry | Ash Gourd-Lentil Curry

Winter melon also called ash gourd or the white gourd.Winter melon usually prevalent in summers and a good source to replenish our water content of our body.This is a preparation of my MIL and I always cherished this recipe (one of my hubby's fav too).I think majority of us like the combo of dal rather than the plain one and this is one of the favorite combos after dal -spinach.Another beautiful way to make kids eat as well.Try & enjoy !!!

Ingredients
lentil 1/3 cup
winter melon 2 cups cube sized
garlic pods 3

turmeric powder 1/2 tsp

salt

tamarind 1 amla size or yogurt 1/2 cup

to grind
coconut 4tbsp or 1/2 cup grated
cumin seeds 1tsp
chilly powder 1 tsp
garlic cloves 3

for tempering
vattalmulakku / red dry chilli 3
mustard seeds 1 tsp
curry leaves
oil 2tsp

Watch on YouTube -

Method

Soak the lentil in water for 1 hour after washing. Put the winter melon and lentils together in a pressure cooker and cook for 1 whistle, adding chilly powder, garlic pods turmeric powder and salt.

OR just wash and add lentils to cooker. And pressure-cook for 3 whistles if not soaking.

Peel the skin of winter melon and cut into cubes and keep aside.
Open the lid of the cooker after pressure is released. Add the ash gourd or kumbalanga pieces and pressure-cook again on high for 1 whistle.
In the meantime, grind the garlic pods, coconut, cumin seeds to a fine paste by adding little water.
Add the ground paste to the cooked dal and ash gourd mix. Let this simmer for 5 minutes.
Simmer the heat and add the yogurt (after whisking) or add tamarind extract. Wait to thicken the curry consistency. Switch off flame
Place a non-stick pan or tadka pan and temper the dal using red chilly, mustard and curry leaves. Pour over the curry and leave covered till serving.

Servings 3 adults

TIPS

- You can cook both lentil and winter melon separately, if you don't wish the winter melon to be cooked thoroughly.

Finally, I would like to thank http://karaikudicuisine.blogspot.com/2011/05/my-first-award.html for passing me this lovely award.