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

Jan 29, 2014

Methi Tomato Pappu

Methi tomato pappu is a lentil based Andhra curry and heart warming dish. This dal is loaded with moong dal, fenugreek leaves and tomato. 

This recipe is so versatile that it can be either served as a lentil soup or with rice and chapathi. It can be prepared in just no time in about 15- 20 minutes. 

Fenugreek leaves has many health benefits. It helps to reduce LDL-Cholesterol, triglyceride and high blood sugar levels in diabetics. On the other hand, moong dal is a super food for weight loss and detoxifies the body.


1 cup Moong dal
1 bunch of Fenugreek leaves, (keep only leaves, discard stem)
1 Tomato
1/2 tsp Lemon juice (optional)

For tempering~
2 tsp Ghee
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
3 Green Chilies, slit lengthwise
A sprig of Curry leaves


  • Pressure cook moong dal, fenugreek leaves and tomato with 3 cups of water

  • Heat ghee in a pan. Add mustard seeds, cumin seeds, fenugreek seeds, green chilies and curry leaves. When it starts to sizzle, pour the season on top of cooked dal

  • Season with salt and add lemon juice
  • Serve hot

Jan 28, 2014

Mushroom Tomato Masala

Mushroom Tomato Masala is a quick and easy recipe something for everyone. It goes very well with rice and chapathi. Its an elegant recipe making your veggies less boring!!

Mushrooms comes in very handy to make a simple meal. It cooks very fast. This recipe involves basic ingredients from your pantry. Sauteed mushrooms are tossed in with tomato gravy and seasoned with chili powder, garam masala and coriander powder.


250 gms Mushrooms, Sliced
4 tsp Oil, divided
1 tsp Ginger-garlic paste
1 large Onion, thinly sliced
4 Tomatoes, finely chopped
5 Curry Leaves
1/2 tsp Coriander powder
1/2 tsp Red Chili Powder
1/4 tsp Garam Masala
1/4 tsp Cumin powder
1/4 tsp Turmeric powder


  • Saute mushrooms on high heat seasoned with turmeric, salt and 2 tsp of oil. For just 2-3 min. Keep it aside

  • Heat remaining oil, in the same pan. Add ginger - garlic paste. Give it a little stir

  • Add Onions. Saute until it tuns transparent

  • Add coriander powder, garam  masala and red chili powder. Mix well

  • Add tomatoes and cook until it turns mushy 

  • Add mushrooms .Season it with salt and sprinkle little cumin powder  

  • Serve hot with rice or chapathi

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.


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


  • 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.   


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
4 cups of water 
Cilantro for garnish 


  • 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.  


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
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


  • 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


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


  • 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.


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 


  • 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)


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 


  • 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!!


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


  • 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. 


2 cups Kadalekalu (kala channa), soaked in water for 5 hours
1 tomato diced
1 potato, diced
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


  • 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.


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
2 tsp Oil


  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. 


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
2 tsp Oil | Ghee


  • 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