Category Archives: Dry Curries

Eggplant/Brinjal Dry Curry

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This Eggplant Dry Curry is a Tamilian style dish called “Kathrikaa Podi Karamidu”. This typical tambrahm style dish is one of my favorite ways to eat eggplant or brinjal, especially when the tiny eggplant slices are roasted to perfection. Tastes great as a side to Hot Rice and Sambar or even with just plain curds. I learnt how to make this recipe from mom and this is a sure winner!!

Delicious and Crispy Eggplant Dry Curry

Delicious and Crispy Eggplant Dry Curry

You will need:
10 Round eggplants or thin long eggplants – Here I have used the round variety
1/2 tsp Turmeric Powder
1 tsp Sambar Powder
Salt to taste
Oil for roasting

For the Dry Powder:
2 tbsp Channa Dal
1 tbsp Toor Dal
4 Dry Red chillies
1 tbsp Dhaniya / Coriander seeds
1/4 tsp Methi seeds
1/4 tsp Black Pepper
1/4 tsp hing/Asafoetida
1 tbsp Grated Coconut (optional)

Method for Dry Powder:
1. Take all above ingredients except the coconut in a pan.
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2. Add 1 tsp Oil and roast on Low to medium flame until the dals are golden brown by stirring continuously. Do not leave unattended as they burn fast. Burnt dal will make the powder taste bitter.
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3. Once well roasted, turn off the stove. Add the grated coconut and mix. Keep aside to cool.
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4. Dry grind in a mixer or a food processor into a coarse powder.
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Method for Eggplant Dry Curry:
1. Wash the eggplant. Chop off the crowns and slice the eggplant into medium thin slices. As you chop the eggplant transfer to a bowl of water, otherwise the slices will get brown.
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2. Drain the chopped eggplant in a colander and keep it ready. Ensure that you drain all the water. In a pan heat the oil. Add hing and mustard seeds, when the mustard splutters, add the urad dal and allow to turn golden brown. Then add the curry leaves.
DSC_03163. Add the chopped eggplant. Add turmeric powder and Sambar powder and mix well.
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DSC_03184. Add salt as needed and mix well. Ensure that the stove is on medium flame. You have to roast the eggplant slowly and gently. When mixing mix gently to ensure the slices do not break. Drizzle a few drops of oil on the sides if needed while roasting. There is no need to cover with a lid. The slices will cook as they roast slowly.
DSC_0319DSC_0326DSC_03275. Once the slices are well roasted (will take about 10 to 15 minutes). Add 2 to 3 tbsp of the dry powder. Mix well.
DSC_0328DSC_03296. Serve hot as a side to Rice and Sambar or Rice and Dal. It tastes great even as a side to rice and curd or just plain curd!!
DSC_0331Thank you for stopping by!!

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South Indian Yellow Potato Curry (Potato Palya/Potato Masal)

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This South Indian variety of Potato Curry is quite famous as a stuffing inside a Masala Dosa. Depending on which part of South India you go, there are variations in how people make this dish. But by and large ingredients are similar and look and taste are similar. In Tamil Nadu, some people add fennel seeds to the seasoning and some people add besan/gram flour to the curry.
My recipe is how it is typically made in Karnataka. I learnt it how to make this from mom and this is one dish that I have not improvised or changed anything because it tastes just perfect that way.

Delicious Potato Palya...

Delicious Potato Palya…

You will need:
2 Large Potatoes – Wash, cut into large cubes and pressure cook for 1 or 2 whistles. Peel and mash roughly.
1 Large Onion – Peel and Chop lengthwise
3 to 4 Green Chillies – Slit lengthwise
1/2 tsp turmeric powder
a few curry leaves
1 tsp grated ginger
1/2 Fresh Lime
Cilantro/Coriander Leaves – Chopped
Salt to taste
2 tbsp Oil

For Seasoning:
1/2 tsp Mustard seeds
1 tsp Urad dal
1/2 tsp Channa dal
Hing or Asafoetida

Method:
1. As mentioned above, chop the onions, chillies, grate the ginger and wash the curry leaves. Here I ran out of ginger at home, so I always keep this ginger powder handy for occassions such as these.

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2. Boil the potatoes, peel and mash roughly. Ensure that it is slightly lumpy i.e roughly mashed. If it is too pasty the curry wont taste good.

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3. In a pan, heat the oil and season with mustard seeds, hing and the dals. Allow the dals to turn golden brown.

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4. Then add the chopped onions, green chillies, grated ginger (in my case here ginger powder) and curry leaves.

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5. Add the turmeric powder and mix well. Saute for 3 to 5 minutes until the onions are transparent. Dont allow the onions to brown, that changes the taste of the curry.

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6. Add about 1/2 cup water and salt as needed. Bring to a boil and allow the water to almost evaporate.

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7. Add the mashed potatoes and mix well.

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8. Garnish with chopped cilantro and squeeze the lime onto the curry, mix well.

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9. Serve hot with fluffy pooris or as a filling inside a masala dosa 🙂 I even use it as a filling inside a sandwich or an aloo bonda 🙂

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Happy weekend!

Tindora Curry (Tendli/Gherkins Curry)

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Tindora(Tendli/Dondakaya/Kovakaa/Tondekai) or Gherkins as it is called in English is one of the most common Indian Vegetable available in the US. Even in India, people dont buy or make this as much as we in the US buy it and use it :-)..because of its ease of availability.
Here are two recipes for the same vegetable..the first one is a dry fry recipe that is typically served with rice and the second is a also a dry curry but something that can be served with rice or Roti.

Tindora Fry:
This is a very simple Tindora Fry recipe that is tender yet crispy. Tastes best as a side to rice with dal, sambar or curd. It can also be eaten with plain steamed rice and a hint of ghee.

You will need:

2 to 3 cups Chopped Tindora
1/2 tsp Turmeric Powder
1/2 tsp Sambar Powder/Curry powder
Salt to taste
2 tbsp Oil

For Seasoning:
Mustard seeds
Urad Dal
Curry Leaves
Asafoetida/Hing

Method:
1. Wash the tindora, snip of the ends and chop into thin round slices.

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2. In a pan, heat the oil. Season with mustard seeds, urad dal, curry leaves and hing. Allow the dal to turn golden brown.

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3. Add the chopped tindora, the turmeric powder,sambar powder and salt. Mix well.Saute for about 3 or 4 minutes on medium.

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4.Add 1/4 cup water. Cover with a lid and cook for 5 minutes or until the water as evaporated. Open the lid and fry well until slightly crispy on medium to low flame.

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5. Serve hot with rice as a side. My kids love to eat it mixed with rice..Enjoy!

Delicious, Crispy Tindora Fry

Delicious, Crispy Tindora Fry

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Delicious Tindora Fry with Rice

Delicious Tindora Fry with Rice

 Tindora Curry:
This is a Karnataka style dry curry..also called “Palya”. I typically serve this with Roti/Chapathi. You can serve it as a side to rice also.

You will need:
2 to 3 cups Chopped Tindora
1/2 tsp Turmeric Powder
1 tsp Sambar Powder/Curry powder
1 small piece Jaggery
1/4 tsp Tamarind paste (or the pulp of a small piece of tamarind soaked in water)
Salt to taste
2 tbsp Oil
Grated Coconut for garnishing

For Seasoning:
Mustard seeds
Cumin seeds
Curry Leaves
Asafoetida/Hing

Method:
1. Wash the tindora, snip of the ends and chop into long slices. I prefer chopping it lengthwise for this curry, you can chop it any which way you want.

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2. In a pan, heat the oil. Seaosn with mustard seeds, cumin seeds, curry leaves and hing.

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3. Add the chopped tindora, the turmeric powder, sambar powder and salt. Mix well and saute for a few minutes.

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4. Add about 1/2 cup water and the tamarind pulp or paste. Mix well. Cover with a lid and cook until all water has evaporated.

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5. Add the jaggery and mix well. Allow to cook for a few more minutes.

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6. Garnish with grated coconut and serve hot. Serve this delicious curry with Roti/Chapathis.

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Delicious Tindora Curry

Delicious Tindora Curry

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Served with Chapatis

Served with Chapatis

Enjoy!

Okra Dry Curry / Ladies Finger Dry Curry (Vendekaa Poriyal/Bendakaaya Kobbari Koora/Bendekai Palya)

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Okra or Ladies Finger is a favorite in my home. Any which way you make it, this vegetable tastes great with rice, roti or even eaten plain. Today’s simple recipe is a South Indian Dry curry laced with a hint of grated coconut. Tastes great as a side to rice and dal or rice and sambar. We even love it mixed with plain hot rice and a dash of ghee.

Delicious Okra/Ladies Finger Dry Curry

Delicious Okra/Ladies Finger Dry Curry

You will need:

Okra/Ladies Finger – Wash, snip of the head and tail and chop into small slices.
1/2 tsp Turmeric Powder
1/2 tsp Sambar Powder
Salt to taste
Grated Coconut for Garnishing

For Seasoning:
3 tbsp Oil
Mustard seeds
Urad dal
Curry Leaves
Hing or Asafoetida

Method:
Okra is a sticky vegetable, so care should be taken to make this dish patiently and in smaller quantities.
I used about 3 cups of chopped Okra.
In a pan, heat the oil. Add the mustard seeds, allow to splutter and then add the urad dal. Allow to turn golden brown. Add the hing and curry leaves. Then add the chopped okra. Add turmeric powder and mix well. Saute on low to medium heat. Add the sambar powder and salt. Mix well but gently. Sprinkle a little water and cover with a lid. Cook for 4 minutes or so. Open the lid and saute until evenly roasted. If required drizzle a little oil into the okra. Gently stir in between.
When the okra is evenly roasted, garnish with grated fresh coconut and serve hot as a side to rice.

Tasty Okra/Ladies Finger Curry with Coconut

Tasty Okra/Ladies Finger Curry with Coconut

Beetroot Masala Curry

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On the menu today is Beetroot or Beets Masala Curry. I have seen that beets are not really a favorite of most people. And mostly everyone eats it in salad or a beets soup. Some people make beetroot poriyal or beetroot dry curry. Beets I know have great nutritional value with all the vitamins and minerals they contain. They are a natural detox vegetable and help purify blood. I read somewhere too that beets were actually used as an aphrodisiac – they are nature’s Viagra 🙂

This delicious curry dish is a recipe handed down by my grandmother who used to make many dishes in a similar fashion. The fresh ground masala in this recipe really lends it self well to the beets taking it to a whole new level. Serve this with roti and you have a great meal!

Tasty Beetroot Masala Curry

Tasty Beetroot Masala Curry

You will need:
4 Beets – Peel, wash and chop or grate in a Food processor (if you dont have a food processor, you can chop the beets into tiny cubes or grate with a large hole grater)
1 Medium onion – Chopped into cubes
Curry leaves
Seasoning ingredients: Mustard seeds, urad dal, hing or asofoetida
Oil
Salt to taste

For the masala paste:
2 tbsp grated coconut
3 Green chillies
1 small piece Cinnamon stick or dal chini
2 small cloves
2 small pods garlic
2 sprigs fresh cilantro or coriander leaves

Grind all of the above into a smooth paste with some water. Keep aside.

Method:
1. In a pan, heat the oil. Add the seasoning ingredients. Allow the mustard seeds to splutter and the urad dal to turn golden brown.
2. Add the curry leaves and the chopped onions. Saute for a few minutes until golden brown.
3. Add the chopped/grated beets. Add salt to taste and 3/4th cup water. Cover with a lid and cook until almost cooked.
4. Add the ground masala paste and mix well. Cover again with the lid and cook until almost dry. Ensure that the raw smell of the masala paste is gone.
5. Serve hot with Roti.

Beetroot Masala Curry

Beetroot Masala Curry

Thanks for stopping by 🙂

Green Beans Curry

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This recipe is quick fix lifesaver if you are looking for a simple, flavorful dish to serve as a side to Roti or Rice. Thanks to my friend Anitha for sharing this recipe, this dish is now a regular feature on my menu..

Green Beans Curry

Green Beans Curry

You will need:
Green Beans – String and chop (or if you are pressed for time the frozen beans work fine too)
Garlic – 2 pods; Peel and mash roughly
Dry Red chillies – 2; broken into pieces
Salt to taste
Besan or Gram Flour – 2 tbsp
Turmeric Powder – 1/2 tsp

For Seasoning:
Oil, mustard seeds, cumin seeds (jeera), Hing or Asafoetida, 1 tsp urad dal, Curry leaves

Method:
1. In a pan, heat the oil. Add seasoning ingredients one at a time. Allow the mustard seeds to splutter and the urad dal to turn golden brown.
2. Add the dry red chillies and the garlic and fry for a minute.
3. Add the chopped green beans and 1/2 tsp turmeric powder. Add salt to taste and mix well.
4. Add about 1/2 cup water, cover with a lid and cook until the beans are cooked and tender. Allow all the water to evaporate.
5. Add the gram flour/besan and mix well until the besan coats the green beans. Fry for 5 minutes on medium heat until the raw smell of the besan is gone.
6. Serve hot with roti or rice.

Delicious Green Beans Curry with Besan

Delicious Green Beans Curry with Besan

 

Comfort Food – A Simple South Indian meal

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After 10 days of vacationing and a lot of eating out, its time for comfort food at home. My kids wanted to eat some simple home cooked comfort food (which rarely happens!!) much like how my little 1 year old and 3.5 year old nephews eat. So on the menu today is Rice with plain dal, instant garlic rasam and green beans curry (Beans Poriyal in Tamil, Beans Kobbari Koora in Telugu, Beans Palya in Kannada).

Comfort Food - Rice, Dal, Garlic Rasam and Green Beans Curry

Comfort Food – Rice, Dal, Garlic Rasam and Green Beans Curry

For the dal:

1 cup Toor Dal

Pressure cook the dal with some turmeric, salt and 2 small pods of garlic (optional) in a pressure cooker for 4 or 5 whistles with enough water. After done mash and serve hot with rice.

For the Garlic Rasam:

2 medium Tomatoes – Wash and chop roughly
2 green chillies
a few sprigs cilantro
3 pods garlic
a few curry leaves
1 tsp cumin seeds (Jeera)
1 tsp Black Pepper
1/2 tsp Turmeric Powder
1 tsp Rasam powder
Salt to taste

Ingredients for Garlic Rasam

Ingredients for Garlic Rasam

1. Combine all of the above, except the powder and grind coarsely by adding a little water.

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2. Add the turmeric, rasam powder and salt. Add some water from the above cooked dal (if you have some water saved or just use plain water). Mix well. And simmer on stove top for about 5 minutes. Serve hot with rice. Trust me this rasam is so simple yet so addictive you will end up drinking it instead of eating it  :- )

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For the Beans Curry:

2 cups Fresh Green Beans – String, wash and chop fine
2 Green chillies – Wash and slit lengthwise
1/2 tsp turmeric powder
a few curry leaves
Seasoning ingredients: 1 tsp mustard seeds, 1 tsp urad dal, hing (asafoetida)
1 tsp Fresh grated coconut(or frozen coconut thawed) for garnishing
Salt to taste
2 tsp Oil

Ingredients for Green Beans Curry

Ingredients for Green Beans Curry

1. In a pan, heat the oil. Add the seasoning ingredients and allow the mustard seeds to splutter. Add the curry leaves and hing.

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2. Add the chopped green beans, turmeric powder and salt to taste. Add about 1/2 cup water and mix well.Cover with a lid and cook for 10 minutes or until all the water is evaporated and the curry is dry.

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3. Garnish with grated coconut and serve hot.

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Green Beans Curry

Green Beans Curry

Note: Many of my friends have asked me how my green vegetable (beans, broccoli, asparagus, gavar etc.) remain so green after cooking. I have seen when several people cook green beans it looses its fresh green look and looks a pale dull green which is not veyr apealing to the palate. I cant remember where I read this but many years back, I read that adding some turmeric powder along with green vegeable helps it retain its color. Also ensure that you do not add too much water.

Simple Comfort Food

Simple Comfort Food