South Indian gravy

Kannamma perima’s Saadham masaal

Saadham masaal is one of the tastiest recipes I have eaten so far. This cannot be considered either as a sambar or as a North Indian gravy.  I got to know this recipe from my kannama perima. This is her MIL’s recipe. When perima came to my place she made this recipe and I loved it. Then I couldn’t resist myself eating it once.  I bet this will be one of the best gravies to be eaten with rice. It goes well with Vadam/ Papad. This  recipe was in my bucket list for a long time but somehow I was postponing. Three days back we lost our dear Kannamma perima. It was totally unexpected one. She played a big role in my life which I could not forget till my last breath. So as a token of love, respect and homage, I am posting this recipe as a dedication to her. Will definitely miss our dear perima and love you always perima.


Potato – 2

Shallots – 2 cups

Tomatoes – 2

Green chilli – 2

Tamarind – lemon size

Turmeric powder – A pinch

Jaggery –  small piece

Salt – To taste

For tempering

Gingelley oil – 1 tbsp

Mustard seeds – 1 tsp

To grind

Coriander seeds – 1 tbsp

Channa dhal – 1 tsp

Urad dhal –  1tsp

Coconut – 1/2

Red chilli – 2

Shallots – few

Curry leaves – few

  • Soak the shallots in water for 6 hours. Next day peel the skin and chop them.
  • Pressure cook the potatoes, peel off the skin and chop them into big chunks.
  • Boil the tamarind in water and extract tamarind juice.
  • In a kadai, add a tsp of oil and saute the ingredients(coriander seeds, channa dhal, urad dhal, red chilli, a portion of shallots, coconut, curry leaves) for grinding. Saute until they turn golden brown in colour. Allow it to cool and grind it to a smooth paste with little quanity of water.


  • In a kadai, add gingelly oil and splutter mustard seeds. Once they splutter add green chillies and saute.

  • Add the remaining shallots and saute until they become glassy.

  • After the shallots become translucent, add the tomatoees.

  • To this add extracted tamarind juice, turmeric powder, salt and jaggery.

  • Then add the cooked potatoes, ground paste and allow to boil.

  • Cook in medium flame for five more minutes.
  • Garnish with coriander and serve with rice.

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