Tag Archives: Curries and Gravies

Popular and not so popular curries and gravies and vegetable fries will be post here. Dhals, Sambar, Pulses and other varieties from South and North India are featured here.

No-Cook Instant Rasam

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Rasam is as South Indian as a dish one could find. This simple soup / curry has many varieties but perhaps the simplest one is where you don’t even have to cook it! Ta Da…Presenting the ‘No-Cook Instant Rasam’. With a few simple ingredients you can have delicious Rasam ready to go in under 5 minutes. This is a perfect dish that can be tried by bachelors, first time cooks or if you want to come with up something tasty when you are really hungry. Goes well with steamed rice.

 

[amd-recipeseo-recipe:2]

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Fancy more Rasam varieties? Check out South Indian Rasam recipes on our main site

Mangalorean Recipe Special – Cucumber Ghassi

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Mangalore (in Karnataka) has a unique food culture – You’ll find a mix of Konkani cooking plus some Kerala influence with some Goan flavors mixed with traditional Karnataka cooking. Most, if not all dishes, substitute coconut oil (for regular cooking oil) which gives it a different yet delectable taste.

So recently when Cucumber Ghassi was prepared at home, I didn’t know it was from Mangalore. Apparently Ghassi is a regular curry dish in Konkani cuisine (Konkanis are an ethnic group found in Mangalore, Goa and a few parts of Kerala). I don’t however why they call it Ghassi.

Mangalore food - Cucumber Ghassi
Creative Commons License photo credit: GoDakshin

You can eat Cucumber (‘Mangalooru Sauthekaayi’ in Kannada) Ghassi with Rice or with Chapattis. It is less spicier than regular curries and is a little thicker than Sambar. I had a yummy time devouring it! Here’s my mother’s recipe: Continue reading →

Bread Masala

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Updated with new recipe: Deepa from Vellore, India sent us this easy to make Bread masala. Verdict – Tried and tested (tasted)…..goes deliciously well with Rotis or eaten by itself.

Bread Masala

What you need:

  • Sweetless Bread – 1 Loaf (You can also use sandwich bread or brown bread)
  • Turmeric powder – 1 tablespoon
  • Red Chilli powder – 1 tablespoon (or as needed)
  • Salt – (as needed)
  • Onions – 5
  • Coriander leaves – (4 tbsp) finely chopped
  • Tomatoes – 2 (medium sized)Oil – 4 tablespoons
  • Green chillies – 2

How to make:

  1. Cut the bread into small pieces.Heat oil in the pan.
  2. Fry chopped onions in the pan until it is transparent.
  3. Add green chillies.
  4. Add turmeric powder and chopeed tomatoes.
  5. Fry until it forms as a gravy.
  6. Add salt and chilli powder.
  7. Add a little watter and Add the bread pieces to the gravy.
  8. Mix well and add coriander leaves to it.
  9. Serve hot.

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Curries and Gravies

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Guest Recipe: Thengai Araitha Kuzhambu (Coconut ground gravy)

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Kuzhambu (or Kulambu), is similar to Sambar, but a little thinner in the gravy. Tamil Nadu has lots of varieties of Kuzhambu to appeal both vegetarian and non-vegetarians.

Lakshmi from Chennai shares this recipe for Thengai Araitha Kuzhambu which means gravy from ground coconuts. She says

“This goes the best with Rice, Idly and Dosa. Don’t forget to add a teaspoon of ghee to your rice…..mmmmmmmm……”

aluminium pot

 

In my house Sambar and Kuzhambu are always made and served in thick aluminum pots which adds it a traditional touch and flavor.

Continue reading →

Guest Recipe: Appalam (Papad) Kootu

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Kootu is a thicker version of Sambar and Kuzambu and comes from Tamil Nadu. Though I don’t like Kootus as much as Sambars they make for a good substitute and as a side dish for Chapattis.

Maria Raj from Chennai, a guest at Indian Food Kitchen has submitted this interesting recipe which combines the Kootu with another snack, Appalam (or Papad). Have this Kootu with Rice, Dosa or Chapattis.

Cabbage kootu-medium
Another version of Kootu (Source:Wikipedia)

 

Continue reading →

Easy Vegetable Kurma

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The article below features a recipe for Vegetable Kurma. On my mother’s insistence I named it easy vegetable Kurma. This Kurma is actually a side-dish to the Pulao

that was posted previously but it goes well with Chapattis (Links is for a video) or Rotis.

This Kurma is a quick solution when you need something easy and quick as an accompaniment.

vegetable-kurma-small
Veg Kurma ready to be served

Continue reading →

Easy Side-dish: Tomato Dhal Curry

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tomato-toor-dhalThis recipe comes from Sojourner,from the US.

Being a bachelor and an amateur cook, I’ve found tomato fry to be a quick curry / side-dish especially for Rotis and Chapattis.

This one adds a bit more masala with toor dal and chana dhal along with a dash of chopped onions to go in the curry.

It makes an exciting option to go with Rice or Roti varieties. Try this recipe for breakfast or dinner.

Continue reading →

Punjabi Malai Palak Kofta – Paneer, Vegetable and Spinach Dumplings

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Kofta actually originates from Iran and the middle east. Originally Kofta means meat balls which were used as dumplings dipped in a gravy of spices. It later spread to other Asian countries including India where the most famous variation is the Malai Kofta.

Nick's Lamb Kofta Curry
Creative Commons License photo credit: gelskitchen

This recipe comes from Punjab with Palak (Spinach) added for that extra flavor. It also has generous additions of cashewnuts which gives you that exotic taste found in most North Indian foods (specially Palak dishes). You can have this as a snack or along with Rotis or Rice.

Continue reading →

Food Video: How to make Spinach Chicken Curry

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Anuja and Hetal are aspiring moms-chefs-home anchors who have done, according to me a professional job of putting up this video. They call thier cooking venture, Show me the Curry and have produced quite a few videos showcasing Indian cooking. I’ll put up some more in the coming days.

Here Spinach is added to soften the spicy flavor you usually find with Chicken Curries. It also gives you that inviting color.

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Tip: Pause the video first and browse around. It will load quicker and you can watch the video unhindered.