Showing posts with label Vegetarian Curry. Show all posts
Showing posts with label Vegetarian Curry. Show all posts

Jan 22, 2014

Vengaya Sambar


An elegant , tangy and intensely flavored onion (called as vengaya in Tamil) sambar is prepared with freshly ground spices. The roasted pearl onions are cooked in a tangy tamarind sauce and ground masala made up of - red chilies, coriander seeds, bengal gram , fenugreek seeds, curry leaves and coconut. 

Vengaya sambhar is a perfect accompaniment for idly and dosa. This sambar is so tasty that it reminds me of a Sagar Fast Food in Rajajinagar, Bangalore which serves excellent sambar for idly.  

I have been trying to create as well as borrow onion sambar recipes from many. But thanks to my sister Bhavya, who shared this recipe with me.

Ingredients

15 Pearl red onions
1/2 cup Toor dal
Marble sized Tamarind
3/4 tsp Jaggery
4 tsp Oil/ Ghee, divided

For the masala ~
2 tsp Coriander seeds
1/4 tsp Fenugreek seeds
1/2 tsp Channa dal
A sprig of Curry leaves
5 Byadagi  Red Chilies
1/4 tsp Asafoetida (hing)
3 Pearl Onions
1/2 cup freshly grated coconut

For tempering ~
2 tsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
a sprig of Curry leaves

Method

  • Wash and cook dal with 3 cups of water in a pressure pan for 10 -15 minutes. After it has cooled, mash the dal completely

  • Soak tamarind in hot water and extract tamarind pulp

  • In a large pot, heat 2 tsp of oil. Roast all the ingredients listed under masala  except coconut. Grind these ingredients with coconut into a smooth paste

  • In the same pot, roast onions with 2 tsp of oil until it brown. Add tamarind juice and jaggery. Simmer for 10 minutes until the sauce thickens

  • Return ground masala and dal to the pot. Adjust thickness of water depending upon thickness. Season with salt and simmer for 10 minutes

  • In a pan, heat oil. When it turns smoky, add mustard seeds, cumin seeds and curry leaves. Pour it on sambar

  • Serve hot with idly and dosa



Besan Gojju | Petla


Besan Gojju is a vegetarian chickpea flour based semi gravy. Idly and dosa are made to pair with Besan Gojju accentuates taste. This gojju is a novel way to prepare an instant curry.

The recipe is inspired from Maharashtrian cuisine and I learnt it from my mom. Besan Gojju otherwise also called "petla" in my house.   

Ingredients 

4 tsp oil
1 tsp mustard seeds 
1 tsp urad dal
1/2 tsp fennel seeds
2 cloves of garlic, crushed
1/4 cup Besan ( chickpea flour)
1 small onion, finely chopped
1 tomato, finely chopped
1/4 tsp turmeric powder
1/2 tsp red chili powder
Salt 
4 cups of water 
Cilantro for garnish 

Method


  • On a preheated large pot, add oil, mustard seeds , urad dal and fennel seeds. When it starts to crackle , add garlic and onions. Sauté until onions turns transparent 
  • Add tomatoes  and cook for 3 minutes
  • While this is cooking, in a bowl mix besan, turmeric powder and chili powder . Add a cup of water and mix well without any lumps. Return this liquid to the pot and stir frequently. Add water as needed depending upon thickness 
  • Season with salt and simmer for 10 minutes until gravy thickens 
  • Garnish with cilantro; and serve hot with idly or dosa

Jan 7, 2014

Badanekai Yennegai


"Badanekai Yennegai" is a classic recipe in North Karnataka cuisine. Jowar roti and Badanekai Yennegai is a iconic combination and it is widely popular around this region. 


I learnt this stuffed brinjal recipe from my mom. The shiny looking brinjals are cooked until they are pillowy in texture and coated with peanut-coconut paste.  


Ingredients

500 gms Brinjal (small round ones !!), slit lengthwise with crown intact
1 tsp Mustard seeds
1 tsp cumin seeds
1 spring of Curry leaves
1/4 tsp Turmeric powder
1 tsp Coriander powder
Salt
5 tsp Oil

 For the Masala
4 Green Chilies, roughtly chopped
1 Onion, diced
3 cloves of Garlic
1/2 cup Peanuts
1/2 cup Coconut

Method

  • In a heavy bottomed vessel, roast peanuts and remove the skin. Keep it aside. Then in the same dish, heat a tsp of oil, add green chilies,  onions and garlic. Saute until onions turn brown
  • Make a fine paste of fried ingredients along with coconut. Add 1/2 cup - 1 cup of water
  • Heat 4 tsp oil on a skillet, add mustard seeds, cumin seeds, curry leaves, turmeric powder and coriander powder
  • Add brinjals and fry for 5 minutes in medium heat setting

  • Pour the masala  over brinjals . Adjust salt as per taste. Mix well

  •  Next cook on medium heat for 15 minutes until brinjals are completely cooked 

  • Serve hot with chapathi or jowar roti

Additional notes--
  • If brinjals are not available, eggplant can be used
  • There are many variations to this recipe. Red chilies can be substituted instead of green chilies and the amount of chilies can be varied depending on spice level


Jan 2, 2014

Carrot- Beans Sambhar | Carrot-Beans Lentil Curry


Carrot and Beans Sambhar is truly a traditional South Indian based lentil curry. Carrot and beans is a classic vegetable combo to prepare dal sambhar.

Each time I make this delectable dish, it tastes better. The secret lies in asafoetida (also called as Hing) and the sambhar powder itself. The aromatic fragrance of LG brand hing and homemade sambhar powder makes this a divine recipe. 



Here'e the tip to newbies who are making sambhar for the first time-
Tip 1 - Always use LG brand asafoetida while tempering
Tip 2 - I always use homemade sambhar powder.  Otherwise you buy from a South Indian brand  based sambhar powder like MTR or GRB. It tastes more authentic than other brands
Tip 3 - Use pearl onions and fresh curry leaves which adds a lot of character and taste to this recipe

Ingredients

1 1/2 cups of Toor Dal
1 tsp Mustard seeds
1 tsp Cumin seeds
1/4 tsp Asafoetida
A sprig of Curry Leaves
5 Pearl red onions, peeled and halved
1 Tomato, cubed
2 Carrots, cut into 1 inch pieces
200 gms Beans, cut into 1 inch pieces
1 cup of tamarind extract
3 tsp Sambhar powder
1 tsp Jaggery (gur)
4 tsp Oil / ghee

Method

  • In a pressure pan, cook toor dal with 5 cups of water for 15 minutes. After the pressure pan cools, mash the dal using Indian curd ladle (or use potato masher)

  • Add oil on a preheated skillet over medium heat, then add mustard seeds and cumin seeds. When it starts to crackle, add asafoetida, curry leaves, onions. Give it a little toss and add tomatoes, carrots and beans

  • Add tamarind extract  and sambhar powder. When it starts to simmer, return the contents to  pressure pan containing cooked dal

  • Add jaggery and season with salt. Pressure cook for one whistle

  • Serve hot with steamed rice, idli, dosa, chapathi, ragi ball  or pongal




Nov 21, 2013

Chow Chow Kootu | Stewed chayote squash


Chow Chow Kootu is a stewed chayote squash made with lentils. It is an exquisite recipe prepared in Bhramin style (no onion & no garlic). Thanks to my sister Bhavya taught me this recipe. 

This kootu (stew) can be served with rice or chapathi.

Ingredients

2 nos Chayote Squash (chow chow), cubed into 1/2 inch pieces
1/2 cup Toor Dal
1/2 tsp Sambhar powder
1/4 tsp Turmeric powder
2 cups of Water

For Masala paste:
4 tsp Grated coconut
2 tsp  roasted channa dal 
3 dry Red chilies
1/2 tsp Cumin seeds

For seasoning:
2 tsp Oil
1 tsp Mustard seeds
1/2 tsp Cumin seeds
a sprig of Curry leaves
2 dry Red chili (optional)
pinch of Asafoetida 

Method

  • Soak toor dal in water for 30 minutes
  • In a pressure pan, cook toor dal and chayote squash with sambhar powder and turmeric powder with 2 cups of water for up to 2 whistles
  • Next, make a fine paste of grated coconut, roasted channa dal, red chilies and cumin seeds using a blender. Add water as needed to make this paste
  • Add the masala to the pressure pan. Season with salt. Simmer for 3- 5 minutes
  • In a sauce pan, heat oil. When it turns smoky, add mustard seeds, cumin seeds, curry leaves, asafoetida and red chilies. When it starts to sizzle, pour the seasoning on top of kootu
  • Serve hot with chapathi or  steamed rice

Nov 20, 2013

Vegetable Saagu

Vegetable Saagu is a coconut based stew primarily made with different kinds of vegetables such as peas, beans, potato, carrot, cabbage, brinjal and so on.  "Saagu" is quite popular in southern part of Karnataka and if you happen to order a plate of poori in a fast food restaurant, it is usually served with saagu. 

I learnt this recipe from my maternal side. The specialy of this recipe is-  it is a one pot recipe, does not use any masala in preparation unlike the traditional ones and it can be made in less then 25 minutes.

(photos will be added very soon)

Ingredients

1 cup of Beans, cut into small pieces
2 nos Carrot, cut into small cubes 
2 nos Potato, cut into small cubes
2 cups of Bottle gourd, cut into small cubes
1 cups of Cabbage, chopped
(or any other vegetable such as peas, cauliflower, turnip...)
1 onion, diced
2 tsp Oil
1 tsp mustard seeds
Pinch of Asafoetida
5-7 Green Chilies, finely chopped
1 tsp Coriander powder
1/4 tsp Turmeric powder
1/4 cup of Grated coconut 
1/2 cup of water
Handful of Cilantro 

Method

  • In a pressure pan, add oil. When it turns smoky; add mustard seeds, cumin seeds, asafoetida and  green chilies.
  • When mustard seeds starts to sizzle, add onions. Saute until it turns transparent
  • Add turmeric powder and coriander powder. Give it a little stir
  • Add all chopped vegetables and season it with salt. Add water and coconut
  • Pressure cook for 1 whistle
  • Garnish with cilantro and serve hot with poori or chapathi

Sep 11, 2013

Tomato Gojju


Tomato Gojju with chapathi is the best food to cook on a tiring day. It not only takes less time to cook but also uses basic ingredients form kitchen pantry. 

I think we all have taken tomato gojju and chapathi for lunch. It the easiest recipe to do on a busy weekday!!

The savoriness  from tomato blends very well with different condiments like mustard, hing, curry leaves and onions which is spiced up with a touch of hot green chilies!!

Ingredients

4 Tomatoes, finely chopped
1 Onion, finely chopped
2 tsp oil
1 tsp Mustard seeds
2 tsp Bengal gram
1 sprig of curry leaves
4 green chilies, finely chopped
1/2 tsp Red Chili powder
1/4 tsp Turmeric powder
Salt

Method

  • Heat oil in a sauce pan. When it turns smoky, add mustard seeds, bengal gram, green chilies and curry leaves. 
  • As the mustard seeds start to splutter, add onions and saute until it turns transparent
  • Add tomatoes, red chili powder and turmeric. Cook in low heat until tomatoes are completely cooked
  • Adjust salt as per taste
  • Serve hot with chapathi

Kadalekalu Saaru | Channa Curry


Kadalekalu Saaru is a delectable curry made with kala channa or kadalekalu  in a coconut based gravy. Its an authentic curry based from green belt region of Karnataka which include places like Mandya, Mysore and surrounding villages. This is a farmers food rich in protein. It is mainly served with steamed rice or ragi ball.

Kadalekalu saru is one of the staple diet food at home. My mom makes them for dosa and idli which is a great accompaniment. 

Ingredients

2 cups Kadalekalu (kala channa), soaked in water for 5 hours
1 tomato diced
1 potato, diced
salt
  
For the masala
1 cup freshly grated coconut
1 Onion, diced
2 tsp Coriander powder
1/2 tsp Red chili powder

For seasoning
2 tsp oil
1 tsp Mustard seeds
1 tsp Jeera
1 sprig Curry leaves

Method

  • Cook kadalekalu and potato in pressure cooker with 4 cups of water for 15 minutes
  • In a pan, add 1 tsp oil and add onions. Saute until it turns brown
  • Grind coconut, fried onions, coriander powder and red chili powder. Add water as needed
  • Now add the masala to the cooked kadalekalu. Also add diced tomatoes and adjust salt as per taste. Simmer it for 10 minutes
  • In a pan, heat oil. When it turns smoky, add mustard seeds, cumin seeds and curry leaves. Add seasoning to the curry
  • Serve hot with steamed rice

Sep 3, 2013

Heerekai Thove (Ridge gourd -Lentils Curry)


Heerekai Thove is a popular recipe southern part Karnataka. Often my mom makes this recipe for chapathi and rice. 

Thove (or tovve) is a very light lentil based curry with no masala. There are different variations in thovve which is made with or without adding vegetables.  It is a simple dal to make especially when you don't have spices at home.


Ingredients

1 cup Toor Dal
1 kg Heerekai (chinese okra or ridge gourd), cubed
1/2 tsp Mustard seeds
1 tsp Cumin Seeds
1 Onion, diced
1 Tomato, diced
4 Green Chilies, cut lengthwise
1 sprig of curry leaves
1/4 tsp pepper powder
Salt
2 tsp Oil

Method

  1. Cook toor dal with 3 cups of water in a pressure cooker for 10 minutes
  2. Heat oil in a pan, when it is smoky; add mustard seeds, cumin seeds, green chilies and curry leave. Saute for few seconds and then add heerekai, onions and tomatoes. Cook for 3 minutes. Transfer these ingredients to pressure cooker.
  3. Add pepper and adjust salt as per taste . Again cook in pressure cooker for 1 whistle
  4. Serve hot with rice or chapathi

Jul 15, 2013

Tadka Dal | Paruppu Kulambu | Pappu Charu | Lentil curry

Tadka Dal  is a Indian lentil based curry. You can make this recipe on certain days when there are no vegetables or meat. This recipe is very light and a straightforward recipe. 

I made this recipe for light dinner. The flavors from  onions and tomatoes compliments very well; and spiced it up with green chilies. Tadka (seasoning) is made with mustard, cumin seeds, fenugreek seeds and curry leaves which gives good aroma to this recipe. 




Ingredients

1 cup Toor Dal
1 tsp Mustard seeds
1 tsp Cumin seeds
1/4 tsp Fenugreek Seeds
4 Green Chilies
1 sprig of Curry leaves
1 small Onion, thinly sliced
1 Tomato, diced
3-4 sprigs of Cilantro
Salt
2 tsp Oil | Ghee

Method

  • Cook dal in pressure cooker with 3 cups of water. After cooker has cooled mash dal 

  • In a heavy bottm vessel, heat oil, add mustard seeds, cumin seeds and  fenugreek seeds

  • When it starts to sizzle, add onions and  green chilies. Saute until onions turn transparent

  • Add Tomatoes. Cook in medium heat for 2-3 minutes

  • Add mashed dal to this seasoning. Add water is required

  • Adjust salt as per taste. Simmer for 10 to 15 minutes while stirring in between

  • Garnish with cilantro. Serve hot with steamed rice or roti

Jul 9, 2013

Black eyed peas Masala | Lobiya Masala

After a long weekend with comfort food, back to pavilion with same old chapathi-tomato gojju ;rice and sambhar. But now I am all geared up to try something new and interesting recipes. 

To start my week, I decided to make lobiya masala using black eyes peas. It is a simple and highly nutritious recipe. I made this recipe in  North-Indian style using basic ingredients like onion, tomatoes, garam masala, chili powder and coriander powder. This recipe is not very spicy but has abundant flavors. 

Black eyed peas masala  is quick and also one pot recipe.



 Ingredients

1 cup Black eyed peas
1 potato, peeled and diced
2 Bay leaves
3 Cloves
1 stick of Cinnamon
2 cloves of Garlic, finely chopped
1 small piece of Ginger, finely chopped
1 Onion, finely chopped
2 Tomatoes, diced
Salt 
2 tsp Oil

For Spice mix
2 tsp coriander powder
1 tsp Red Chili powder
1/4 tsp turmeric powder
1/4 tsp Garam masala powder

Method

  • Soak black eyed peas in water overnight. Wash it with cold water

  • In a pressure cooker, heat oil. Add bay leaves, cloves and cinnamon. When it starts to sizzle, add garlic, ginger and onions. Saute until onions turn slightly brown

  • Add tomatoes and saute until tomatoes are completely cooked

  • Add spice mix - coriander powder, chili powder, turmeric powder and garam masala powder. Saute for a minute

  • Add soaked black eyed peas and potatoes . Fry for 2 -3 minutes. Add 2 cups of water and adjust salt as per taste. Pressure cook for 10 to 15 minutes

  • Garnish with cilantro. Serve hot with roti or chapathi along with lemon wedges and onion slices

Jul 2, 2013

Punjabi Baingan Bharta

Punjabi Baingan Bhartha was introduced to me by one of my friend Anukriti Varun Dixit. She has taught me how to make a recipe flavorful using minimal ingredients. I was thinking that Baingan Bhartha involved lot of masalas to make it tasty. But I was wrong !!

By choosing perfect sized egg plant and  good quality ripened tomatoes; and the combination of these two makes  bhartha totally an exquisite dish.

Baingan Bhartha is a wonderful North Indian vegetarian recipe that tantalizes your taste buds. Roasted egg plant is slow cooked with onions and tomatoes. The sweetness of ripened tomatoes is combined with charred flavor of egg plant gives it a very good taste.

Previously, I have posted Baingan Bhartha in Shruchi Kitchen. But this recipe is truly in Punjabi style.


Ingredients

1 Egg Plant
2 Ripened tomatoes, finely chopped
1 Onion, thinly sliced
2 Green chilies, finely chopped
1/2 tsp Red Chili powder
1/4 tsp Turmeric powder
3 tsp Oil
Salt

Method

  • Roast egg plant in slow flame on a stove top. Cook until all skin in charred
  • Allow egg plant to cool. Peel discard the skin. Mash or chop the pulp and keep it aside
  • In a heavy bottomed vessel, heat oil, add green chilies, onions. Fry until onions turn transparent
  • Then add tomatoes and fry for 2 to 3 minutes
  • Add chopped egg plant pulp, red chili powder, turmeric powder and adjust salt as per taste
  • Cook in low heat for 10 to 15 minutes until tomatoes and egg plant pulp are completely cooked
  • Serve hot with paratha, roti or chapathi

Jun 21, 2013

Bas Saaru | Vanchina Charu | Vegetable Stock Curry

Bas Saaru is prepared from vegetables, sprouts and lentil stock. It is a traditional and authentic recipe of southern part of Karnataka. Bas Saaru is a healthy and a humble recipe served with ragi ball (mudde) or steamed rice and soppina palya (seasoned leafy vegetables). 


The broth is made from lentils like toor dal,  leafy and green vegetables like  cabbage, dill, spinach, beans; and sprouts like green gram, horse gram etc. It is seasoned with pepper, cumnins, onions, garlic, curry leaves,  tamarind pulp, turmeric powder and sambhar powder. It is a protein packed recipe and a staple diet among farmers in Karnataka. 


Ingredients

For the broth
1 cup Toor Dal
2 cups of Cabbage, roughly chopped
2 cups of Beans, cut into 1 inch pieces
1 bunch of Dill, roughly chopped
4-5 cups of water

For the masala
1 onion, cubed
2-3 Garlic cloves
Curry leaves
1/2 tsp Pepper corns
1/2 tsp cumin
1 tsp sambhar powder
1/2 tsp turmeric powder
2-3 sprigs of Cilantro
1 marble size tamarind
1 small piece of jaggery or 1/2 tsp Sugar
Salt

Method

  • In a pressure cooker, add toor dal, cabbage, beans, dill and water. Cook for 15 minutes. After cooker has cooled, drain excess water into a bowl and keep vegetables aside 

  • In a pan, roast cumin and pepper corn. Saute a minute or two. Finely grind them into smooth powder

  • In the same pan, heat oil, add onions, garlic, cilantro and curry leaves. Saute until onions turns slightly brown color. After it has cooled, grind these ingredients smoothly along with a scoop of cooked vegetables


  • In a separate bowl, extract tamarind pulp using warm water. Soak in warm water for few minute and mash it with your  hands. Discard if there are any fibers or skin

  • Now, add this stock back to pressure cooker, add ground onion- garlic puree, roasted pepper-cumin powder, sambhar powder and turmeric powder. Also, add tamarind pulp. You can adjust thickness of gravy by adding water

  • Add jaggery and adjust salt as per taste. Simmer for 10 to 15 miniutes
  • Serve hot with seasoned vegetables and steamed rice or ragi ball