Masaal – Side dish for Chappathi and Puri

Masaal is a very good side dish for and Chappathi and puri. It is a famous South-Indian gravy. The restaurants in Tamilnadu will add tomatoes in the masaal and it gives a different taste to it. But my amma and Paati makes it without tomatoes and it is a hit in our family. My brother and I love it a lot. The masaal consistency for Chappathi and puri is slightly watery and the for Masaal Dosai it is thick.


Potatoes- 5

Onion – 1

Ginger- 1 tsp

Green chillies – 2

Curry leaves – few

Salt- As required

Turmeric powder- 1 tsp

Lemon juice – 1 tsp

For Tempering

Oil – 2 tsp

Mustard seeds- 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

  • Pressure cook the potatoes. Peel the skin and mash it well.
  • Chop the onions, green chillies and ginger.
  • In a pressure pan, add 2 oil and splutter mustard seeds. Then add urad dhal, channa dhal and saute until they turn golden brown in colour.

  • Then add ginger, green chillies, curry leaves and saute well.

  • Add onions and saute until it turns transparent.

  • Now add the cooked potatoes and add salt, turmeric powder.

  • Add water to adjust the consistency.

  • Allow it to cook for five minutes and turn of the stove.

  • Garnish with Cilantro and add 1 tsp lemon juice.

  • The masaal is ready to serve.

Karuvepillai podi

Curry Leaves powder or karivepillai podi is a dry version of the curry leaves thogayal.It can be stored for a longer period and it is easy to carry when you are travelling. Karuvepillai=Karu+ Vepillai…. this leaves act as a vepillai to uterus and helps to get rid of irregular periods. It is rich in iron. So it is advised to include a lot of curry leaves in our diet. It is also a super good remedy for hair fall and helps in maintaining black hair. My mannima(Mom’s mom) makes this regularly at home. She retained black hair even at the age of 83 when she died. Is this the secret behind that?  Let me also eat this regularly and find it out. Thank you for the recipe Mannima….


Dried Curry leaves – 1 cup

Channa dhal – 1 tbsp

Urad dhal – 1 tbsp

White sesame- 1/2 tbsp

Tamarind  – A small piece

Jaggery – A small piece

Red chilli – 2 Nos

Salt – To taste

  • Measure all the ingredients and keep separately.
  • Roast the dried curry leaves for a minute.

  • Fry the channa dhal, urad dhal to golden brown one by one.

  • Roast the white sesame separately until it crackles well or until it turn light brown in colour.

  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that. But if you are going to use only two chillies, you can avoid adding oil.

  • Allow the ingredients to cool for 5 minutes.

  • Along with the roasted ingredients, add jaggery, tamarind, salt.

  • Later grind everything together to a fine powder.

  • Curry leaves powder is ready.
  • Store the curry leaves powder in an air-tight container.

  • You can serve this as a side dish for curd rice or you can mix it with rice and a dollop of ghee.

Dum Aloo- Restaurant style

Dum aloo is one of my favourite North Indian gravies.  There are so many versions of Dum aloo.  This is the restaurant style rich, creamy Dum aloo that tastes exactly like the restaurant one. Once you have made the white gravy base and red gravy base then it is very easy to  make this gravy.



Baby potatoes- 1/2 kg

Ghee – 1 tbsp

White gravy-1/2 cup

Red gravy- 1/2 cup

Onion- 1/2 cup

Tomatoes- 1/2 cup

Garam masala powder- 1/2 tsp

Red chilli powder- 1/2 tsp

Sugar- 1 tsp

Butter- 1 tbsp

Fresh cream – 1 tsp

Coriander- few

 Salt- to taste

  • Take half kilogram of baby potatoes and pressure cook them. Cool them well and peel the skin.
  • Prick the baby potatoes with fork so that they can absorb the spices and the gravy well.

  • If baby potatoes are not available you can also use normal potatoes but you have to chop them into big chunks.
  • Take a heavy bottomed vessel and add ghee. Add chopped onions and saute them until they turn transparent.

  • Once onions are cooked, add finely chopped tomatoes.

  • Add the cooked baby potatoes into the pan and mix everything together well.

  • At this stage we can add all the spice powders like red chilli powder, garam masala powder, salt, Sugar.

  • Saute them well until the spices get coated with the potatoes.

  • Then we can add red gravy base and white gravy base into the pan. Mix everything together. You can add little quantity of water if required to adjust the consistency.

  • Then add butter and fresh cream. Cook for five minutes and turn off the stove.

  • Finally garnish it with fresh coriander leaves.

  • Serve it hot with any of your favourite Indian breads.

Dosai milagai podi/Idli podi

        Idli podi / Dosai milagai podi is a coarse mixture of ground dry spices. It can be prepared and stored for three months. When we feel lazy to make side dish for idli, dosai, adai  you can mix this powder with oil and use as a side dish. I personally love to eat his with curd rice /rasam rice too. Make this and enjoy!!!!


Urad dhal – 1 cup

Channa dhal – 1/2 cup

Sesame seeds – 1 tbsp

Red chillies – 8 or Red chilli powder as req

Salt – As required

  • Measure all the ingredients and keep separately.
  • Keep the red chillies in the hot sun for few minutes. So that it can be fried easily without taking much time.
  • Fry all the ingredients to golden brown one by one.
  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that. Instead you can also add red chilli powder directly.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the ingredients in the mixie.
  • Yummy idli podi / dosai milagai podi is ready.

Note: This can be mixed with gingelley oil or coconut oil and can be used as a side dish for dosai, idli, adai.

Moong dhal gravy

Moong dhal gravy is a simple, easy and colourful side dish that you can prepare in no time. It is tasty and healthy too. I learnt this from my mom.  It serves as a best side dish for Chappathi/roti. And I like to have this as such after mixing some buttermilk into it. North Indians make dhal with rice and it is popularly called as dhal chawal.


Moong dhal – 1cup

Tomato – 1 (Small size)

Green chillies – 3

Ginger – small piece

Turmeric powder – A pinch

Jeera powder – A pinch

Salt – To taste

Water – 4 cups

Lemon – 1

Coriander leaves – few

Curry leaves – few

For Seasoning

Oil – 1 tsp
Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

  • Pressure cook the moong dhal with turmeric powder. Donot add salt while cooking the dhal.
  • In a pan, add ghee and splutter mustard seeds. Once they crack, add the cumin seeds and saute until they are fried popularly.
  • Then add chopped green chillies, ginger, curry leaves and saute for a minute.
  • Then chop the tomatoes and cook it with litle water.
  • At this time add turmeric powder, salt, cumin seed powder.
  • Once the tomatoes are cooked, add moong dhal with some water.
  • Finally add the chopped cilantro and curry leaves.
  • Turn off the stove and allow it to cool for sometime.
  • Serve it as a side dish for chappathi or roti.