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.

INGREDIENTS

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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Chinna Vengaya Sambar

Chinna Vengaya Sambar or Shallots Sambar is an easy and delicious sambar made with shallots or pearl onions.  Out of all the sambar, shallots sambar has an unique aroma and flavour. In my home, usually we make this sambar on Sundays with Potato currry. After wedding when I made this sambar, my husband fell in love with it from that day. So even if I didnt make it for a long time, he himself will ask.  There are some tips in making the sambar. Soak the shallots for half an hour before peeling the skin. Soaking helps in peeling it easily. And adding 2 tbsp of shallots while grinding the masala make the sambar very delicious.

INGREDIENTS

Shallots – 1 bowl

Gingelley oil – 3 tsp

Tamarind – 1 Gooseberry size

Toor dhal – 3 tbsp

Jaggery – A small piece

Turmeric powder – A pinch

Salt – As required

For Grinding

Coriander seeds – 3 tsp

Channa dhal – 2 tsp

Fenugreek– 1/2 tsp

Red chillies – 2

Coconut – 3 tbsp

Shallots- 2 tbsp

Curry leaves – few

Gingelley oil – 2 tsp

For tempering

Mustard seeds – 1 tsp

Curry leaves – few

  • Add gingelley oil in a pan and saute shallots until they turn glassy in texture.
  • Pressure cook the toor dhal and mash well.
  • Take tamarind, add water and allow it to boil. Extract tamarind juice and keep aside.
  • In a kadai, add 2 tsp oil and fry the coriander seeds,channa dhal, coconut, red chillies, fenugreek seeds and curry leaves. Add 3 tsp of shallots, some water and grind the above ingredients to a smooth paste.
  • Now in a pan, add oil and splutter mustard seeds.
  • Then add the shallots, extracted tamarind juice, salt, jaggery and turmeric powder.
  • Allow it to boil.
  • Now add the ground masala and mashed toor dhal to it.
  • Allow it to boil.
  • Mix this with hot rice and eat.

Note : Donot add asafoetida while making onion sambar. You will lose the flavour.

Add a tsp of Red chilli powder, if the colour of the sambar is yellow or if you need more spicy.

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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.

 

INGREDIENTS

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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Orange skin kuzhambu

Almost everyone of us like to eat oranges because of its sweetness and the appealing colour. But we tend to throw away the skin and enjoy the inner stuff. Actually there are many nutrients in the skin. They are rich in vitamin C, fiber and the pigment helps in vision. So here is one recipe made out of orange skin with its citrus flavour.  Since this is Orange season I bought some. After eating the tasty fruit, I wanted to make my favourite gravy with its peel/skin. This goes well with upma, pongal, dosai etc.,

INGREDIENTS

Orange skin- from two oranges.

Tamarind- Lemon size

Red Chilli – 2

Green Chilli – 2

Rasam powder- 2tsp

Turmeric powder-1tsp

Jaggery – 1 tsp

Salt – To taste

For Tempering

Mustard- 1tsp

Toor dhal- 1 tsp

Channa dhal-1tsp

Urad dhal-1tsp

Gingelley oil- As required

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  • Take the peeled orange skin and cut it into small pieces.
  • Take the tamarind, add water (Almost a cup), boil it and extract the juice.
  • Heat the pan and add oil. Now add the mustard. Once it sputters, add the toor dhal, urad dhal, channa dhal. Saute it until it turns golden brown.
  • Add red chillies and green chillies. Saute for 30 seconds.
  • Now add the orange skin and saute it for one to two minutes.
  • Add tamarind extract, turmeric powder, rasam powder, jaggery, salt and mix well.
  • Allow it to boil until you get the right consistency. It should not be too thick or too watery.
  • It goes very well with rice, Dosa, Pongal .

Note: If you find it too watery, add 1 tsp of rice flour into it and mix well without forming any lumps.

          You can also use green chillies if you like its flavour.

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Molagashiyam

Molagashiyam is an authentic Kerala Brahmin’s recipe. It is made usually using one type of vegetable raw banana, yam, pumpkin, ash gourd, potato or snake gourd though nowadays beans, cabbage, carrots, etc are used; this list of vegetables is not exhaustive and occasionally a combination of two vegetables like potato and White pumpkin, Snake gourd and white pumpkin. This is the all time favourite for Krish. It can be served with side dish like Thuvayal, Pachadi, Pickle or gothsu.

INGREDIENTS

Poosanikkai(White pumpkin) – 1/4

Arasnikkai(Sweet pumpkin) – 2

Toor dhal/moong dhal – 1 cup

Coconut – half

Cumin seeds – 1 tbsp

Green chilli – 2 to 3

Turmeric powder – 1/2 tsp

Salt – 1 tsp

For Seasoning

Oil – 1 tbsp

Mustard seeds -1 tsp

Urad dhal – 1tsp

Curry leaves – few

  • Pressure cook the dhal with turmeric powder and the vegetables with turmeric powder , salt. Keep aside.
  • Gind the coconut with green chilli and cumin seeds into a fine paste with little water.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add urad dhal and curry leaves. Sauté until they turn golden brown.
  • Add the pressure cooked vegetables into the pan. Add salt, turmeric powder and allow it to cook for two minutes.
  • Mix the cooked toor dhal with the coconut paste. Now pour this mixture into the pan. Add some water and allow it to boil.
  • Serve with hot rice and pickle/puli inji/ ulundhu thogayal.
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