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.

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Thakkali kootaan/ gothsu

Whenever the price of tomatoes fall (Rs 10 for 2 Kgs) amma(mom) and paatti(grany) makes variety of recipes with tomato. This one is my mom’s recipe. She learnt this from one of her friends during her college days. It is colourful, easy and instant recipe. This recipe can be made very easily and even bachelors.



Tomato – 6

Onions – 1

Green chillies – 3

Cilantro – few

Curry leaves – few

Asafoetida – A pinch

Red chilli powder- 1 tsp

Turmeric powder-  A pinch

Salt – A pinch

For Seasoning

Coriander seeds – 1 tsp

 Mustard seeds – 1 tsp

Gingellery Oil – 1 tbsp

  • Cut the onions into small pieces. Cut the tomatoes and keep aside.
  • In a kadai, add oil and splutter the cumin seeds, coriander seeds.
  • Then add green chillies, curry leaves. Saute well.
  • Add chopped onions, fry it till translucent.
  • Add the mashed tomatoes and mix well.
  • Add turmeric powder, salt, red chilli powder, asafoetida, add water and cook until the raw smell of the tomatoes disappear.
  • Finally garnish it with freshly chopped coriander.
  • You can use it as a side dish for Chappathi/roti, Dosa, Idli, Verumarisi adai.


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Podi potta kuzhambu

Kuzhambu is a dish common in South india that is served as a side for the rice. They are made with dhal and tamarind extract. There are a wide variety of kuzhambu and I learnt this podi potta kuzhambu from my mom. Obviously it was her mom’s recipe. Though this is not made daily, when we are bored with Araithuvitta kuzhambu/Sambar, amma make this.Image


Tamarind – 1 lemon size

Toor dhal – 4 tbsp

Any vegetable – 1/2 cup

Rasam podi – 1 tsp (refer posting on Dec 4th)

Turmeric powder – A pinch

Salt- As required

Jaggery- A pinch

For Seasoning

Gingelly oil- 1 tsp

Fenugreek – 1 tsp

Green chilly – 1


  • Pressure cook the tamarind and Toor dhal in two separate vessels.
  • If you are going to use vegetables like potato, carrot, white pumpkin, pressure cook it along with the tamarind and toor dhal.
  • Sweet pumpkin, onion, Avaraikkai can be cooked directly in an open vessel.
  • Keep the heavy bottomed vessel/ pan in the stove.
  • Extract juice from the tamarind and pour it into the pan.
  • To this add the vegetable you are going to use, turmeric powder, salt, jaggery and rasam podi.
  • Mix everything well and allow it to boil.
  • Meanwhile mash the toor dhal well and add water if required.
  • Pour the toor dhal into the pan and allow it to cook until it forms froth.
  • If you find the gravy too watery, then mix 1 tsp Corn flour/rice flour with 1/2 glass water and pour into it.
  • Finally sputter fenugreek, green chillies in gingelly oil and season it.
  • It can be served with rice, dosa, adai, idiyaappam.
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