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 Recently I started making Instant plain rava idli (suji ki idli) without any seasoning for the sake of Raksha. This instant suji idli is a simple and quick version of our usual rava idli (semolina idli). It takes very less preparation time. All you have to do is to just mix a cup of Bombay rava, curd, ENO fruit salt, salt and water. Make idli batter and steam for 10 minutes. Your instant breakfast or dinner would be ready in no time. This recipe of plain rava idli is ideal for bachelors and working women to make food quickly. You can use roasted or unroasted rava. Both gives great results. This idli stays soft for few hours. So you can even pack it for your lunch box if you like. A mixed vegetable kurma or tomato chutney would be a great side dish for this rava idli recipe and makes it a wholesome, tummy filling breakfast or dinner. Most of my readers have asked me to post rava idli without curd and ENO. But I am not sure how it works. As this idli is an instant version without fermentation curd, ENO or cooking soda is necessary to make it soft and spongy. Even in hotels, cooking soda is used to make it fluffy and spongy. If you want to make rava idli without curd, you should increase the quantity of ENO. Similarly if you want to skip cooking soda or ENO, you must add more curd to retain the softness. Ok friends, lets check out how to make instant, plain rava idli recipe with curd and Eno. Do watch the video and refer the step by step pictures for better understanding. Don't forget to try this instant, plain rava idli recipe and share your feedback with me.

Check out my other instant idli recipes too !


Instant Idli Recipe - Instant Idli With Suji - Plain Rava Idli Recipe With Eno, Curd - YouTube


Instant plain rava idli recipe - Suji idli with Eno, curd

Instant plain rava idli with eno and curd. Its an easy, quick breakfast recipe.

Cuisine: Indian
Category: Breakfast
Serves: 10 idli
Prep time: 55 Minutes
Cook time: 1510 Minutes
Total time: 2015 Minutes

Chitra Ganapathy

INGREDIENTS
1 cup = 250ml
  • Bombay Rava / Semolina / Suji - 1 cup
  • Curd - 1 cup
  • Water - 1/2 cup
  • Eno fruit sal t / Cooking soda - 1/2 tsp
  • Salt - as needed
HOW TO MAKE PLAIN RAVA IDLI
  1. Heat a kadai and dry roast the Bombay rava(Semolina/ Suji) for few minutes without changing the color.
  2. Let it cool down completely. Roasting is completely optional. 
  3. Add curd, water and salt. Make smooth batter without lumps.
  4. Lastly add fresh Eno fruit salt and mix well. It will bubble and make the batter light and frothy.
  5. Add some water and adjust the consistency of batter if its too thick.
  6. Take an oil greased idli mould. Fill the batter till 3/4 th of the mould.
  7. Boil water in an idli pot.  Keep the idli plate and steam for 10 minutes till rava idli is cooked well.
  8. Remove the idli and serve hot with coconut chutney, tomato chutney, sambar or kurma.
METHOD - STEP BY STEP PICTURES
  • To make instant, plain rava idli you can either dry roast the rava/suji for 5 minutes in medium flame without changing the color OR you can skip roasting and make idli directly. Both works well.

  • If you roast the rava, allow it cool down completely. Do not add curd if the rava is hot. If you are using unroasted rava, you can add curd immediately.

  • In this recipe, I roasted the rava and used it. Add curd, salt and 1/2 cup of water to the rava. Mix without lumps. No need to rest the batter.

  • Add ENO fruit salt and mix well. If the Eno is active, it should bubble up as soon as you add it to the rava, curd mixture. Mix gently till the batter is light.

  • Check the consistency of batter and add some water (say 1/4 cup) to make it slightly thick and pourable. Grease idli plate with little oil. Pour the batter till 3/4th of the mould.

  • Boil water in an idli pot. Place the idli plate and steam for 10 to 15 minutes till idli is cooked well. Remove the idli plate and rest for 2 minutes. Then remove the idli with a spoon. Serve hot with coconut chutney or tomato chutney, Sambar or kurma as you like. Enjoy !
Note
  • You can use baking soda / cooking soda instead of Eno fruit salt.
  • If you want to skip curd, add 1 tsp of Eno instead of 1/2 tsp.
  • Do not make the batter too thick or too thin. It should be semi thick and pourable.
  • The size of this idli increases after cooking. So fill the mould till 3/4th or 1/2 as per the size you need.

Try this easy, instant plain rava idli recipe. You will love it. I served it with boiled tomato chutney and coconut chutney.

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South Indians love to eat chapathi with coconut based kurma varieties. Kurma recipes tastes good with parotta, idli, dosa, appam, idiyappam, poori and sometimes with rice as well. Most of the Tamil people make vegetable kurma for chapathi/ roti. Chapathi kurma would be the most preferable dinner for us. As I got bored of the regular mixed veg kurma for chapathi, I started trying varieties of kurma recipes at home. For any South Indian kurma, be it Tamil nadu style, Andhra, Kerala or Karnataka coconut masala or pottukadalai (roasted dal), khuskhus paste forms the base whereas North Indian gravies / sabzi is made with tomato, onion base. With sight variations in the ingredients and cooking method, kurma can be prepared in different taste. In this collection, I have shared 20 different types of kurma recipes for chapathi, parotta, idli, dosa and rice. It includes the most popular Saravana bhavan hotel style vegetable kurma for parotta and chapati (with video), white kurma for idiyappam, tomato kurma/ thakkali kurma for idli, dosa, potato kurma for poori, cauliflower kurma, chana kurma (kondakadalai kurma), Green gram kurma ( pachai payaru kurma) in Kerala style, green peas kurma, cabbage kurma for rice, vegetable salna for parotta, special vegetable kurma for idiyappam, potato paya for appam, vegetable stew for appam, capsicum kurma, carrot kurma for kids, Kumbakonam kadappa for idli, brinjal kurma for idli, dosa, Karnataka style vegetable sagu for poori, set dosa and avarekalu kurma/ mocha kottai kurma recipe. Most of these kurma recipes are tried and certified by my readers. You too choose your favorite and give a try. I am planning to try some idly kurma and more. I will add in this list once I make the post. Ok, now lets see the collection of South Indian kurma recipes for chapathi, idli, dosa, rice, idiyappam and parotta. Please click on the picture or the title to view the respective recipe.  
SOUTH INDIAN KURMA VARIETIES

SARAVANA BHAVAN VEGETABLE KURMA FOR CHAPATHI, PAROTTA
HOTEL WHITE KURMA FOR IDIYAPPAM, CHAPATHI  
POTATO KURMA FOR POORI, CHAPATHI
GREEN PEAS KURMA
TOMATO KURMA FOR IDLI, DOSA
CHANA KURMA RECIPE
CAULIFLOWER KURMA RECIPE
KUMBAKONAM KADAPPA RECIPE FOR IDLI, DOSA
VEGETABLE KURMA FOR IDIYAPPAM
VEGETABLE SALNA FOR PAROTTA
KARNATAKA VEGETABLE SAGU RECIPE
GREEN GRAM KURMA RECIPE
MUGHALAI PANEER KURMACARROT KURMA RECIPE
WHITE PANEER KURMA
BRINJAL KURMA FOR IDLI, DOSA
AVAREKALU SAGU / FIELD BEANS KURMA
CABBAGE KURMA FOR RICE
CAPSICUM KURMA RECIPE
POTATO PAYA FOR APPAM
VEGETABLE STEW FOR APPAM
Friends, choose your favorite kurma. Give it a try ! You will love them for sure. Also don’t forget to share your feedback with me .

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 Saravana bhavan hotel style white kurma for idiyappam and chapathi was my long time pending readers requested recipe. My friends and readers who had tried my Saravana bhavan vegetable kurma for parotta and chapathi asked me to try and post Saravana bhavan white kurma recipe that is served for Idiyappam. As I have not tasted it in that restaurant, I had no clue about it. Recently when I was going through my cook book collections, I got this hotel style white kurma recipe (vellai kurma in Tamil) from Aval vikatan’s supplementary book – 30 hotel recipes. Most of the recipes in that book are fool proof ones. So I tried this recipe confidently. It was captioned as hotel vellai kuruma. In the original recipe, it is mentioned to saute the spices, garam masala ingredients, cashews and coconut in little oil before grinding. When I tried the same, I felt the color of kurma was not perfect white in color instead it was on yellowish side. So I tweaked the recipe slightly and made it in a pressure cooker to ease my job. Voila! it was done under 15 minutes. The best part of this kurma is its prepared without onion. You can skip garlic too.  If you have chopped vegetables in hand, making this kurma is so easy. Its a good side dish for idiyappam, chapathi, appam and dosa too. Yes, I liked it with dosa as well. You can make it for your dinner quickly. Chettinad vellai kurma recipe is also similar to this. Friends, do try this white kurma recipe and share your feedback with me. Lets check how to make hotel Saravana bhavan style white kurma recipe with step by step pictures.

Check out my Saravana bhavan white coconut chutney recipe too !

White kurma recipe - Saravana bhavan hotel white kurma - Vellai kururma

Hotel style White kurma / Vellai kuruma for idiyappam and chapathi

Cuisine: South Indian
Category: Side dish for chapathi
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS
1 cup - 250ml
  • Mixed vegetables - 1.5 cups (1 carrot, 5 beans, 1 potato, handful of green peas)
  • Coconut oil - 1 tbsp
  • Black stone flower / Kalpasi - 1
  • Bay leaf - 1 (optional)
  • Ghee - 2 tsp (optional)
  • Sugar – 1/4 tsp
  • Salt & water – as needed
To grind
  • Grated coconut - 3/4 cup
  • Green chilli - 2 to 3
  • Ginger - 1/2 inch piece
  • Garlic - 4 cloves
  • Fennel seeds - 1 tsp
  • Cinnamon - 1 piece
  • Cardamom - 1
  • Cloves - 2
  • Fried gram dal / roasted gram dal -1 tsp
  • Cashew nuts - 10
HOW TO MAKE WHITE KURMA
  1. Wash and chop all the vegetables and set aside.
  2. Grind the ingredients under “To grind” to a smooth paste.
  3. Heat oil in a cooker. Saute black stone flower.
  4. Add chopped vegetables, sugar, salt and mix well for a minute.
  5. Add the ground masala paste, saute quickly without changing the color.
  6. Add 1 cup of water and pressure cook in low flame for one whistle.
  7. Remove the lid after the steam is released.
  8. Temper curry leaves in ghee and add to white kurma.
  9. Mix well and serve hot with idiyappam and chapathi !
METHOD - STEP BY STEP PICTURES
  • Wash and chop the vegetables finely and set aside. Grind all the ingredients given under “To grind” to a smooth paste adding required water.

  • Heat coconut oil in a pressure cooker base. Add black stone flower and mix well. Add the chopped vegetables, sugar, salt and mix well for a minute in medium flame.

  • Now add the ground masala paste and mix quickly. Add 1 cup of water. Mix well and close the lid of pressure cooker.

  • When the vapor starts to come out, put the weight valve and reduce the flame to low. Pressure cook for one whistle in low flame. You will get a nice smell.

  • Switch off the flame. Remove the cooker lid after steam is released.  If the kurma is too thick, add some water and give one boil. Heat ghee in a kadai and splutter curry leaves. Add to kurma and mix well.

  • Mix and serve hot with idiyappam and chapathi. Hotel Saravana bhavan style white kurma is ready. Enjoy !
Note
  • For variations you can saute the spices in oil before grinding to a paste. It gives a different flavor but color may be dull.
  • You can make this kurma with potato alone.
  • You can also add one chopped tomato but color of kurma may vary slightly.
  • This kurma tastes mildly spicy. So add more green chillies for spicier taste.

Try this yummy, hotel style white kurma recipe. You can pair it with idiyappam, appam and chapathi. I loved it with dosa too.


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Boiled tomato chutney is an easy, simple chutney recipe for idli, dosa. Its a new recipe to me. As an ardent fan of tomato I keep trying some interesting recipes with it. Recently I came across this boiled tomato chutney recipe (Vendha thakkali chutney) / cooked tomato chutney in my Instagram feed by Mullai (spiceindiaonline). I checked few more versions and tried this recipe from Cookatease. It can be prepared easily in a pressure cooker. All you need to do is to just pressure cook onion, tomato, chilli and garlic. Mash or grind it. Boil and temper. It takes less oil. You can also make it as a no grind version by just mashing the cooked tomato onion mixture. But If you don’t boil the chutney, it may smell raw due to cooked green chillies. So boiling the chutney is mandatory. Even though its my first attempt, it came out so well. I loved it with hot idli more than dosa. If you like, you can make it thick and have it with chapathi too.  It reminded my mom’s tomato sambar recipe. This chutney tastes great when drizzled with sesame oil / Nalla ennai. Tomato chutney can be prepared in N number of ways. This is one easy method of making it. Friends, if you are bored of your regular tomato chutney recipe, you can try this boiled version. You will like it for sure. Ok, lets see how to make easy and simple boiled tomato chutney recipe with step by step pictures.

Check out my other chutney varieties for idli,dosa.


Boiled tomato chutney recipe

How to make boiled tomato chutney recipe for idli, dosa.

Cuisine: South Indian
Category: Chutney
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS
To pressure cook
  • Ripe tomato - 3
  • Big onion - 1 (use 2 if medium sized)
  • Garlic cloves - 4
  • Green chilli - 1
  • Curry leaves – 4
  • Red chilli powder - 1/2 tsp
  • Turmeric powder - 1/8 tsp
  • Salt - as needed
  • Water - 1 cup
To Temper
  • Cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Hing /asafetida - a big pinch
  • Coriander leaves – to garnish
Gingely oil / sesame oil / nalla ennai – to drizzle over the chutney while serving.
HOW TO MAKE BOILED TOMATO CHUTNEY
  1. Wash and chop onion, tomato, green chilli, garlic.
  2. In a pressure cooker, take the chopped ingredients.
  3. Add turmeric, red chilli powder, salt and water.
  4. Pressure cook in low flame for one whistle. Cool down. Mash or grind the chutney.
  5. Temper the above ingredients. Add to chutney and boil the tomato chutney for few minutes. Remove when thick. Garnish with coriander leaves.
  6. Serve hot with idli, dosa drizzled with gingely oi / nalla ennail.
METHOD - STEP BY STEP PICTURES
  • Wash and chop onion, tomato, green chilli and garlic cloves. Chop it roughly if you are grinding it else chop it finely and mash with a ladle after pressure cooking tomato.

  • In a pressure cooker take the chopped ingredients. Add curry leaves, red chilli powder, turmeric powder, salt and water. Mix well and pressure cook. Keep the flame high till vapor starts to come. Put the weight valve. Lower the flame completely and cook for one whistle.

  • Remove the lid after the steam is released. Strain the excess water. Keep aside. Let the tomato cool down completely.

  • Do not grind the tomato, onion when hot. It will splash everywhere. So cool down the mixture completely before grinding. In case you are mashing the tomato, you cam do it when hot. So you can either grind the mixture or mash it with a ladle. Its your choice. I ground the tomato to a smooth paste. You can grind it coarsely if you like.  

  • Add the ground tomato paste to the strained water. Mix well. Temper mustard seeds, urad dal, cumin seeds, hing and curry leaves. Add to the chutney. Boil the chutney for few minutes till thick. Garnish with coriander leaves. Remove and serve with idli, dosa. Do not forget to drizzle the chutney with gingely oil/ nalla ennai for best taste ! Enjoy.

Note
  • Adjust the quantity of chilli as per your taste. But I will suggest you to add more chill powder or red chillies instead of green chillies to avoid raw smell.
  • Pressure cooking and mashing the tomato mixture gives a different taste than grinding the tomato.
  • Garnishing with coriander leaves is optional.
  • For variations, you can skip cooking curry leaves along with tomato.
  • You can boil the chutney till oil separates. It stays good for more than a week when refrigerated.

Try this interesting boiled tomato chutney recipe and enjoy with hot idli and dosa !


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Recently I tried this Cabbage masala curry recipe as side dish for rice and roti. Generally I make South Indian style cabbage curry with coconut or cabbage sambar for rice. For a change, I tried this easy cabbage masala curry adding onion, tomato, ginger, garlic and garam masala powder. It came out flavorful and tasty. Many people hate cabbage because of its smell. Cabbage masala curry can be prepared in both North Indian and South Indian style. But there is no much difference in the ingredients and recipe. If you temper cumin seeds alone and add boiled potato in this recipe, it is of North Indian style. But I have used shredded cabbage and frozen green peas. Also I made in a pressure cooker directly to ease my job and save time. Just pressure cook cabbage adding little water in high flame for one whistle, its is done under 10 minutes. I am sure this curry helps you save time during busy morning hours cooking. Friends, do try this easy cabbage peas masala curry for rice and roti. If you like, you can even use this masala as stuffing for samosa and bread sandwich. I served it with rice and paruppu kuzhambu / South Indian dal. Ok, lets see how to make cabbage masala recipe in detail with step by step pictures.

Check out my Cabbage peas biryaniCabbage vada, Cabbage sambar ,  Cabbage poriyal ,

Purple cabbage poriyalPurple cabbage salad if interested.

Cabbage masala curry recipe for rice, roti

Easy, Indian cabbage masala curry recipe for rice and roti.

Cuisine: Indian
Category: Curry recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS
1 cup - 250 ml
  • Chopped cabbage - 2 cups
  • Frozen green peas - 2 tbsp
  • Big onion - 1 no. (chopped finely)
  • Ripe tomato - 1 no. (chopped finely)
  • Ginger - 1/2 inch piece (-do-)
  • Garlic - 5 cloves (-do-)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Coriander seeds powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Salt – as needed
  • Water – As needed ( I used 2 tbsp)
  • Coriander leaves - to garnish
  • Lemon juice - few drops (optional)
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Curry leaves - Few
HOW TO MAKE CABBAGE MASALA
  1. Wash and chop cabbage, onion, tomato, ginger and garlic finely.
  2. Heat oil in a pressure cooker base. Temper the above said ingredients.
  3. Saute onion, ginger, garlic till transparent. Add tomato, saute till mushy.
  4. Add chopped cabbage, green peas and cook till it reduces in quantity.
  5. Add the spice powders, salt mix till raw smell goes off.
  6. Sprinkle 2 tbsp water. Pressure cook in high flame
CABBAGE MASALA CURRY - STEP BY STEP PICTURES
  • Wash and chop cabbage into small pieces. You can also grate or shred cabbage. Finely chop onion, garlic, ginger and tomato. Set aside.

  • In a pressure cooker base, heat oil. Splutter mustard seeds, urad dal, chana dal and curry leaves. Add finely chopped onion, ginger and garlic. Saute till onion becomes transparent.

  • Add the finely chopped tomato pieces and saute till mushy. Then add in the grated cabbage. Saute till it shrinks in size and reduces in quantity. 
  • Now add turmeric powder, red chilli powder, coriander seeds powder, garam masala powder, salt and a pinch of sugar. Mix well till raw smell leaves off.

  • Lastly add 2 tbsp of water if you are making in pressure cooker. Do not use more. Cook in high flame for 2 whistles. Remove the lid after steam is released. Cabbage will be cooked perfectly soft. Fluff it gently using a fork. If you feel there is excess water in the bottom, just boil in high flame till water evaporates. Mix gently to avoid cabbage becoming mushy.  Suppose if you make this masala in a kadai or pan, sprinkle little water, cover cook in low flame till its done. Toss it once or twice in the middle.

  • After the masala is ready, garnish with coriander leaves. Sprinkle few drops of lemon juice if needed. Mix well and serve with rice.

  • Enjoy !
Note
  • Do not add more water if you use pressure cooker.
  • For variations, you can use 1 tsp of ginger garlic paste instead of chopped ones.
  • You can replace red chilli powder and coriander seeds powder by sambar powder.
  • If you are using dried peas, you should soak it overnight and then add to the masala. But frozen green peas can be used instantly.
Easy, yummy cabbage peas masala is ready to enjoy with rice and roti !
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I got this Karnataka style red coconut chutney recipe from Udupi recipes blog and prepared it as side dish for thatte idli ( plate idli). As its a no onion no garlic red coconut chutney recipe, ginger is used for the flavor. Actually I was hesitant to try coconut, red chilli with ginger combination. But in the original recipe it was mentioned as her father’s North Karnataka style hotel chutney. So I gave a try following the same recipe. dli. It came out well. I liked it very much more than Sendhil and Raksha as they both are against ginger in chutney. You can make this chutney thick or slightly watery based on your liking. Using byadge red chilli is a must for this chutney to give a nice, bright red color. For variations, you can skip roasted gram dal and use coconut alone. This chutney tastes the best with hot idli and dosa. Serve it topped with gingely oil. Ok, lets see how to make Karnataka style red coconut chutney with step by step pictures.

If you are interested check out my Bangalore hotel style coconut chutney, Kerala red coconut chutney, Red coconut chutney with garlic.


Karnataka Red Coconut Chutney Recipe

Karnataka Red Coconut Chutney Recipe For idli, dosa

Cuisine: Karnataka
Category: Chutney
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS
1 cup - 250ml
  • Grated coconut - 1 cup
  • Roasted gram dal / Pottukadalai / Hurigadale - 3 tsp
  • Byadgi red chilli - 4 nos.(Use 6 for spicy chutney)
  • Tamarind - Small berry size(pinch into small pieces)
  • Ginger - 1/2 inch piece
  • Asafetida/ hing - a pinch
  • Salt & water - as needed
To Temper
  • Coconut oil - 2 tsp
  • Mustard seeds -1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - Few
HOW TO MAKE RED COCONUT CHUTNEY
  1. Wash and soak byadgi chilli in little water for 5 minutes.
  2. Take the grated coconut, red chilli, tamarind, ginger, roasted gram dal and hing in a mixie jar.
  3. Add required salt, water and grind to a smooth paste.
  4. Temper mustard seeds, urad dal and curry leaves in coconut oil.
  5. Add to chutney and mix well. Serve with idli, dosa.
METHOD - STEP BY STEP PICTURES
  • Soak byadgi red chilli in little water for 5 minutes. In a mixie jar, take the freshly grated coconut, soaked red chilli, tamarind pieces, ginger, hing, salt and dry grind to a thick coarse paste without water.

  • Now add the required water and then grind again to a smooth paste. You can make it thick or slightly watery if you like. Transfer the chutney to a bowl.

  • Heat oil in a small kadai, temper mustard seeds, urad dal, curry leaves and add to chutney. Mix well and serve with idli, dosa.

    Enjoy !
Note
  • For variations, skip roasted gram dal and use coconut alone.
  • If you don’t like ginger flavor, you can add 2 garlic cloves instead.

Easy, yummy Karnataka style red coconut chutney is ready to enjoy. You too try it and share your feedback with me.
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If you are looking for a simple kuzhambu without tamarind and coconut to prepare during busy morning hours Paruppu kuzhambu is the best choice. Paruppu kulambu is a simple, healthy, protein rich, easy to make one pot kuzhambu recipe that can be prepared under 10 minutes using a pressure cooker. This recipe would be helpful for bachelors and working women. You can also call this as paruppu kadaiyal. When I came across this recipe in YouTube video, I was so excited to try it as Sendhil and Raksha loves dal based gravies without tamarind. This recipe looks similar to North Indian Dal tadka. But this kuzhambu recipe is of Tamil style. Its completely different from South Indian Sambar too. In Tirunelveli, we make paruppu for rice (tempered dal) and paruppu kuzhambu but its with coconut. Soon I will try to share that version. For variations, you can use moong dal / Paasi paruppu instead of toor dal / thuvaram paruppu. Ok, lets see this simple paruppu kulambu recipe with step by step pictures and video(under editing).

Check out my 50+ kuzhambu varieties for rice !



Paruppu kuzhambu Recipe / Toor dal gravy for rice

Simple and quick paruppu kuzhambu recipe for rice.

Cuisine: South Indian
Category: Kuzhambu Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS
1 cup - 250ml
  • Toor dal / thuvaram paruppu - 1/2 cup
  • Ripe tomato - 1 no.
  • Big onion or small onions - 1 no / 10 nos.
  • Green chilli - 1 no.
  • Garlic cloves - 5 nos.
  • Cumin seeds - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Cooking oil - Few drops
  • Water & Salt - as needed
To Temper
  • Cooking oil or ghee - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal – 1/2 tsp
  • Hing - 2 pinches
  • Curry leaves - Few
  • Red chilli - 1 no. (pinched into two)
  • Coriander leaves – a handful (to garnish)

HOW TO MAKE PARUPPU KUZHAMBU
  1. Wash and take toor dal and other ingredients except “To temper” in a pressure cooker.
  2. Add required water and pressure cook in low flame for 2 whistles.
  3. Open the cooker and mash it well.
  4. Temper mustard, urad dal, hing, curry leaves and red chilli in ghee.
  5. Add to the mashed dal, required salt. Garnish with coriander leaves.
  6. Roll boil for one minute. Serve with plain rice adding ghee.
METHOD - STEP BY STEP PICTURES
  • Wash and take toor dal/ thuvaram paruppu, chopped onion, tomato, green chilli, garlic cloves cumin seeds, turmeric powder, few drops of cooking oil and 2 cups of water.


  • Pressure cook in very low flame for 2 whistles. Open the cooker lid after the steam is released. Mash the cooked dal using a whisk. Garnish with coriander leaves and set aside.

  • Heat ghee in a small kadai. Temper mustard seeds, urad dal, curry leaves, hing and red chilli. Add to cooked dal.

  • Mix well, add required salt. Roll boil for a minute till the desired consistency is achieved. Serve hot with plain rice adding few drops of ghee.
    Enjoy !
Note
  • Add more green chilli for spicy paruppu kuzhambu.
  • For variations, you can add 1 tsp of tamarind extract while roll boiling the cooked dal.
Easy, yummy paruppu kuzhambu is ready . I served with carrot beans poriyal and papad.
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