Chow-chow Kootu – Chayote Gravy – Mellow tasting – Tasty gravy

Chayote commonly known as chow-chow in India is an edible plant. Chow-chow can be served raw in salads or cooked. It is also a good source of Vitamin C. Chow-Chow Kootu is a mellow tasting gravy that is usually served as a side dish for rice. As the Kootu is not very spicy it can be mixed to rice with some ghee and given to kids.

Chow-Chow Kootu Final 1 edited

PREP TIME: 5 Mins

COOKING TIME: 15 Mins

Ingredients

Chow-chow – 1

Onion – 1 chopped

Moong dal – 100 grams

Urad dal – 1/2 tea spoon

Curry leaves – 1 sprig

Cumin seeds – 1.5 teaspoons

Oil – ½ teaspoon

Chilli powder – ½ teaspoon

Salt – per taste

Procedure

STEP 1: Wash the chow-how, peel and cut into half vertically. Remove the seed from the centre the vegetable and discard. Chop the chow-how into small cubes.

Chouchou kootu 2 Chouchou kootu 3

STEP 2: Add chopped chow-chow, moong dal and onion to a cooker and pressure cook for 4 whistles.

Chouchou kootu 4 Chouchou kootu 5

STEP 4: Heat oil in a pan add urad dal, cumin seeds and curry leaves.

Chou chou Kootu 6 Chou chou kootu 7

STEP 5: Add the pressure cooked vegetable, salt & chilli powder and mix well.

Chou chou kootu 9 Chou chou kootu 10

STEP 6: Cook for 5 minutes and turn off the heat.

Chou chou kootu 11 Chou chou kootu 12

TIP: Mix this Kootu with white rice, add a spoon of ghee and serve with papad.

Chou chou kootu final 1

Karuveppilai Kuzhambu – Curry Leaves Gravy – Spicy – Nutritious Gravy

Karuveppilai Kuzhambu/Curry leaves gravy is a spicy gravy that can be served with rice, Idli or dosa. Curry leaves are usually added in most of the Indian dishes as seasoning giving the dish a special flavour and taste. But in the below recipe, Karuveppilai is the main ingredient and a few spices are added to make the dish spicy and flavourful. This gravy tastes yummy even though the name or the appearance aren’t very appetizing.

Curry leaves have lot of medicinal properties and is packed with nutrients. It is a good source of iron and folic acid. It also reduces hair fall and helps with hair growth (Not sure if this is true but for sure you can give it a try and see if it works 😉

Karuveppilai Kuzhambu Final 2

PREP TIME: 5 Mins

COOKING TIME: 15 Mins

Ingredients

Shallots/red onion – 1 cup finely chopped

Garlic – 6 pods finely chopped

Mustard – 1/2 tea spoon

Tamarind water – ½ cup

Salt – per taste

Sesame Oil – 1 teaspoon

Ingredients – to roast & grind

Sesame Oil – 1 teaspoon

Curry Leaves – 1 cup

Pepper – 1 teaspoon

Cumin seeds – 1 teaspoon

Coriander seeds – 1 teaspoon

Dry red chilli – 4

Procedure

STEP 1: Heat oil in a pan and roast all the ingredients given under “Ingredients – to roast and grind”. Once the roasted ingredients cool down add little water and make a fine paste.

STEP 2: Soak the tamarind in water. Discard the pulp and save tamarind water.

STEP 3: Heat oil in a pan, add mustard seeds and wait till it splutters.

STEP 4: Add the garlic and cook till golden brown and then add onion. Cook for 2 minutes.

STEP 5: Add the roasted curry leaves-spices paste along with 2 cups of water.

STEP 6: Add tamarind water and salt. Mix well and let it cook for 10 minutes until the gravy thickens.

Karuveppilai Kuzhambu 1 Karuveppilai Kuzhambu 2 Karuveppilai Kuzhambu 3 Karuveppilai Kuzhambu 5 Karuveppilai Kuzhambu 5-2 Karuveppilai Kuzhambu 4 Karuveppilai Kuzhambu 6 Karuveppilai Kuzhambu 7 Karuveppilai Kuzhambu Karuveppilai Kuzhambu 8 Karuveppilai Kuzhambu 9 Karuveppilai Kuzhambu Final 1

TIP: Karuveppilai Kuzhambu is ready to be served with hot rice and ghee with some papad or hot Idli topped with some ghee.

Thatta Payaru Maangai Vathal Kuzhambu – Blackeye Peas & Sundried mango gravy

“Thatta Payaru-Maavathal Kuzhambu” (thatta payaru and maangai vathal Kuzhambu) is an easy to make, spicy gravy traditionally prepared in the chettinad household. Thatta payaru in English, blackeye peas is a legume that has high nutritional value.

Maangai vathal is “sun dried unripe mango” that is prepared when the mangoes are in season and preserved for future use. If preserved properly they can be stored and used for a couple of months or sometimes even a couple of years.

Thatta Payaru Maa Vathal Kuzhambu Final 2

PREP TIME: 5 Mins

COOKING TIME: 25 Mins

Ingredients

Thatta Payaru – 1 cup

Mangai Vathal – 12 pieces (soak in warm water for a couple of minutes)

Shallots – 1 cup

Mustard – 1/2 tea spoon

Urad dal – 1/2 tea spoon

Fenugreek seeds – ¼ teaspoon

Fennel Seeds – ¼ teaspoon

Garlic – 1 crushed

Curry leaves – 1 sprig

Sambar powder – 3 teaspoons

Tamarind water – ½ cup

Salt – per taste

Oil – 2 teaspoons

Procedure

STEP 1: Roast the thatta payaru until it turns slightly brown and pressure cook for 4 – 5 whistles. Do not overcook the peas.

STEP 2: Soak the tamarind in water. Discard the pulp and save tamarind water.

STEP 3: Heat oil in a pan, add mustard seeds and wait till it splutters. Add urad dal, fenugreek seeds, fennel seeds and curry leaves.

STEP 4: Add the crushed garlic and onion. Cook for 2 minutes.

STEP 5: Add the pressure cooked thatta payaru and the maangai vathal to the onion mixture and add 1 cup of water.

STEP 6: Add the sambar powder, tamarind water and salt. Mix well and let it cook for 10 minutes on high flame.

Thatta Payaru Maa Vathal Kuzhambu 1 Thatta Payaru Maa Vathal Kuzhambu 1-1 Thatta Payaru Maa Vathal Kuzhambu 2 Thatta Payaru Maa Vathal Kuzhambu 3 Thatta Payaru Maa Vathal Kuzhambu 4 Thatta Payaru Maa Vathal Kuzhambu 5 Thatta Payaru Maa Vathal Kuzhambu 6 Thatta Payaru Maa Vathal Kuzhambu 7 Thatta Payaru Maa Vathal Kuzhambu Final 1

TIP: Thatta payaru maangai vathal Kuzhambu ready to be served.

Mambazha Pulissery – Ripe Mango Gravy – Sweet, Tangy & Spicy Gravy

PREP TIME: 5 Mins

COOKING TIME: 15 Mins

Mambazha Puliseri Final 3

Ingredients – for gravy

Ripe Mango – 1 Cup

Green Chilli – 2

Turmeric powder – ¼ teaspoon

Red chilli powder – 1 teaspoon

Roasted fenugreek seeds powder – ¼ teaspoon

Salt – per taste

Yogurt – 1 cup

Ingredients – to grind

Grated coconut – 2 teaspoons

Cumin Seeds – ½ teaspoon

Ingredients – for tempering

Mustard – 1/2 tea spoon

Urad dal – 1/2 tea spoon

Curry Leaves – 1 sprig

Dry red chilli – 1

Procedure

STEP 1: Heat a pan, add chopped mangoes, turmeric powder, chilli powder, slit green chilli, salt and 150 ml water. Cover and cook for 5 minutes.

STEP 2: Grind together coconut and cumin seeds adding very little water.

STEP 3: Add the coconut-cumin paste and salt to the gravy and cook for 5 more minutes.

STEP 4: Beat the curd well making sure there are no lumps and add to the gravy. Cook on low heat for 2 minutes and turn off the heat. (DO NOT cook too much after adding the curd as the mixture will curdle)

STEP 5: Heat oil in a pan, add mustard seeds and wait till it splutters. Add urad dal, curry leaves and broken red chilli and pour over the cooked mango gravy.

STEP 6: Sprinkle the fenugreek powder over the gravy.

TIP: This gravy can be served with cooked white rice.

Mambazha Puliseri 1 Mambazha Puliseri 2 Mambazha Puliseri 3 Mambazha Puliseri 4 Mambazha Puliseri 5 Mambazha Puliseri 6 Mambazha Puliseri 7 Mambazha Puliseri Final 2

Channa Masala – for Batura – Spicy – Tangy – Chick pea Gravy

Channa Masala - Batura Final 1

PREP TIME: 15 Mins

COOKING TIME: 25 Mins

Ingredients – to pressure cook

Chick peas – 1 tin

Tea bag – 1

Bay leaf – 1

Channa Masala - Batura 1 Channa Masala - Batura 2 Channa Masala - Batura 5 - 2 Channa Masala - Batura 12

Ingredients – to grind

Onion – 1/2 coarsely chopped

Tomato – 1/2 coarsely chopped

Coriander seeds – 1/2 teaspoon

Channa – 2 teaspoons (cooked & cooled)

Channa Masala - Batura 3 Channna Masala - Batura 4 Channa Masala - Batura 5

Ingredients – for gravy

Cumin seeds – ½ tea spoon

Ginger-garlic paste – 1 teaspoon

Onion – 1/2 finely chopped

Tomato – 1/2 finely chopped

Onion-Tomato-Coriander-channa paste

Turmeric powder – ¼ tea spoon

Chilli powder – 2 tea spoon

Garam Masala powder – 1 teaspoon

Pepper powder – 1/4 teaspoon

Cilantro – 10 sprigs finely chopped

Oil – 2 teaspoons

Salt – to taste

Lemon – 1 wedge

Channa Masala - Batura 6 Channa Masala - Batura 7 Channa Masala - Batura 8  Channa Masala - Batura 9Channa Masala - Batura 10 Channa Masala - Batura 13

Channa Masala - Batura 17

Ingredients – to temper

Cloves – 2

Cinnamon powder – 1/4 teaspoon

Green Chillies – 2

Oil – 1/4 teaspoon

Channa Masala - Batura 14 Channa Masala - Batura 15 Channa Masala - Batura 16 Channa Masala - Batura 18

Procedure

STEP 1: Pressure cook the chick peas with a tea bag and a bay leaf. Leave it for 4 whistles. If you are using dry channa, soak it for 6 – 8 hours and then pressure cook.

STEP 2: In a pan, heat oil, add ginger and garlic paste and cook for a minute and then add chopped onion and tomatoes.

STEP 3: Once the onion and tomato turn mushy add the onion-tomato-coriander-channa paste.

STEP 4: Cook for 5 minutes till the oil separates from the gravy.

STEP 5: Now add all the dry masala powders one after the other, salt and mix well. Add the water that you have left from cooking the chick peas. As this water has the tea extract it gives a very nice flavour to the masala.

STEP 6: Cook for 5 minutes and then add the cooked channa. Add sugar, cover and cook for 7 – 10 minutes until the gravy thickens.

STEP 7: Heat oil in small pan add sliced green chilli, cloves and cinnamon powder and pour over the channa gravy. Turn off the heat and squeeze in some lemon juice. Mix well.

STEP 9: Transfer to serving dish, sprinkle chopped coriander and serve.

TIP: This Channa masala tastes good with Batura. But it can also be served with roti, naan, white rice and poori.

Channa Masala - Batura Final 4

Green Peas Gravy – fresh – hand picked peas – yummy side dish

Green pea is a vegetable that is enjoyed by everyone. It also takes very less time to cook. Any recipe prepared using green peas is a hit in most households. I mostly use the frozen green peas but this time I was able to get fresh green peas. Since it is summer we got a chance to go vegetable picking in the farm where I picked fresh green peas, used in this recipe. I spent quite a bit of time and effort in picking the peas and it is worth it because the dish came out well. The taste of the fresh peas was extremely good when compared to the store bought frozen peas.

Green Peas Gravy Final 3

PREP TIME: 5 Mins

COOKING TIME: 20 Mins

Ingredients

Green Peas – 1 cup

Chilli powder – 1 teaspoon

Garam Masala powder – ½ teaspoon

Oil – 2 teaspoon

Salt – to taste

Ingredients – to grind

Onion – 1 chopped

Tomato – 1 chopped

Green Chilli – 2

Ginger – ¼ inch piece

Garlic – 4 pods

Cumin seeds – ½ teaspoon

Fennel seeds – ½ teaspoon

Coriander seeds – ½ teaspoon

Roasted channa dal – 1/2 teaspoon

Procedure

STEP 1: Heat oil in a pan add cumin seeds, fennel seeds, coriander seeds and roasted channa dal.

STEP 2: Add the garlic, ginger, green chilli and chopped onion.

STEP 3: Once the onion turns golden brown add tomatoes. Cook till the mixture turns mushy.

STEP 4: Let the mixture cool completely and make a fine paste.

STEP 5: Heat oil in a pan and add the masala paste and cook till the oil separates from the mixture.

STEP 6: Add the washed green peas and 250 ml of water.

STEP 7: Add the salt, chilli powder and garam masala powder. Mix well. Cover and cook for 10 minutes.

TIP: Green peas gravy can be served with pulao rice, chapathi or naan.
Green peas gravy 1 Green peas gravy 2 Green peas gravy 3 Green Peas Gravy 4 Green peas gravy 5 Green peas gravy 6 Green peas gravy 7 Green peas gravy final 4

Moong dal Gravy – Simple – Mellow tasting – Healthy recipe

Moong dal gravy has a mellow taste so it can be served with any kind of stuffed roti. It is a very easy to prepare dish yet tasty and healthy.

Simple dal Final 4

PREP TIME: 5 Mins

COOKING TIME: 20 Mins

Ingredients

Moong Dal – 1 cup

Cumin seeds – ½ tea spoon

Urad dal – ½ teaspoon

Green Chilli – 1

Ginger & Garlic – 2 teaspoons finely chopped

Onion – 1 finely chopped

Tomato – 1 chopped

Turmeric powder – ¼ teaspoon

Chilli powder – 1 teaspoon

Oil – 2 teaspoon

Salt – to taste

Procedure

STEP 1: Heat oil in a pressure cooker, add cumin seeds and urad dal.

STEP 2: Once the urad dal turns golden brown add the chopped garlic, ginger, green chilli and chopped onion.

STEP 3: Once the onion turns golden brown add turmeric powder and mix well.

STEP 4: Add the tomatoes and cook till the tomatoes blend with the ginger, garlic and onion.

STEP 5: Now add the chilli powder and mix well. Cook for 5 minutes.

STEP 6: Wash the moong dal, 2 cups of water and salt. Mix well, cover and pressure cook for 5 whistles or until the dal turns soft.

STEP 7: Transfer to serving dish, sprinkle chopped coriander and serve.

TIP: Moong dal gravy can be served with stuffed roti, white rice and poori.
Simple dal 1 Simple dal 2 Simple dal 3 Simple Dal 4 Simple dal final 2

Pudalangai Poricha Kootu – Snake gourd Spicy gravy – spicy side dish for rice

Pudalangai/Snake gourd poricha Kootu is a traditional chettinad spicy gravy that is usually served as a side dish for rice. Regular Kootu doesn’t have much spiciness so it can be served with Kara Kuzhambu but this Kootu is slightly different as it has ingredients like pepper and green chillies to make the dish spicy and add a lot of flavour.

Pudalangai poritcha kootu Final 1

PREP TIME: 5 Mins

COOKING TIME: 15 Mins

Ingredients

Pudalangai/Snake gourd – 2

Onion – 1 chopped

Moong dal – 100 grams

Urad dal – 1/2 tea spoon

Curry leaves – 1 sprig

Cumin seeds – 1.5 teaspoons

Pepper – 1 teaspoon

Coconut – 3 teaspoons

Green chilli – 1

Oil – ½ teaspoon

Salt – per taste

Procedure

STEP 1: Wash the Pudalangai cut it in half length – wise and remove the centre soft portion from the vegetable and discard. Finely chop the Pudalangai.

STEP 2: Add chopped Pudalangai, moong dal and onion to a cooker and pressure cook for 4 whistles.

STEP 3: Add 1 teaspoon cumin seeds, pepper, green chilli and grated coconut to a mixer jar, add little water and make a coarse paste.

STEP 4: Heat oil in a pan add urad dal, cumin seeds and curry leaves.

STEP 5: Add the pressure cooked vegetable and the pepper – cumin paste. Add salt and mix well.

STEP 6: cook for 5 minutes and turn off the heat.

TIP: Mix this poritcha Kootu with white rice and ghee and serve with papad. It can also be served as an accompaniment for sambar or yogurt rice.

Pudalangai potcha kootu 1 Pudalangai Poritcha kootu 3 Pudalangai Poritcha kootu 2 Pudalangai poritcha kootu 5 Pudalangai poritcha kootu 4 Pudalangai Poritcha kootu 6 Pudalangai Poritcha kootu 7 Pudalangai Poritcha kootu Final 2

Bell pepper & Potato Gravy – Aloo & Chilli Gravy – Tangy & Spicy Side Dish

Bell pepper & potato Gravy Final 5

The bell pepper and potato gravy is a simple, tasty side dish that can be served with chapathi, rice or pulao. Bell pepper has a lot of nutritive value and combined with potato makes it tastier. The crunchy texture and the naturally sweet taste of the bell pepper with the cilantro makes the dish flavourful.

PREP TIME: 5 Mins

COOKING TIME: 20 Mins

Ingredients

Potato – 2 small (peeled and cubed)

Bell pepper – 3 colors ½ each cubed

Cumin Seeds – ½ teaspoon

Onion – 1 finely chopped

Tomato – 1 finely chopped

Ginger – 1/2 inch piece finely chopped

Garlic – 5 pods finely chopped

Turmeric powder – 1 pinch

Coriander – 4 to 5 sprigs finely chopped

Chilli powder – 1.5 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – ½ teaspoon

Amchur powder – ¼ teaspoon

Salt – to taste

Oil – 2 teaspoons

Procedure

STEP 1: Heat oil in a pan and add cumin seeds, chopped garlic and ginger. Add onion and cook till the onion turns golden brown.

STEP 2: Add turmeric powder and tomatoes. Cook till the mixture turns mushy.

STEP 3: Add all the dry masala powders except the mango powder. Add 5 teaspoons of water and cook till the raw smell goes away from the gravy.

STEP 4: Now add the cubed potatoes and 1 cup of water. Cover and cook for 12 – 15 minutes.

STEP 5: Add chopped bell peppers and chopped coriander leaves and cook for 5 more minutes. (the bell pepper should not get overcooked)

STEP 6: Turn off the heat, add the dry mango powder, mix well, garnish with chopped cilantro and serve.

TIP: This gravy tastes good with naan, paratha, roti, rice and vegetable pulao.

Bell pepper & potato Gravy 1

Bell Pepper & potato gravy 2 bell pepper & potato gravy 4 Bell pepper & potato gravy 5

Bell pepper & potato gravy 3

Bell pepper & potato gravy 6

Bell pepper & potato gravy 7

Bell pepper & potato gravy final 4

Spicy Kovakkai Poriyal – Kovakkai stir fry – roasted masala powder – special blend of spices

Kovakkai poriyal with spice powder 5

PREP TIME: 10 Mins

COOKING TIME: 20 Mins

Ingredients

Kovakkai – 1 Cup (cut in quarters lengthwise)

Mustard seeds – ½ teaspoon

Urad dal – ½ teaspoon

Curry Leaves – 1 sprig

Salt – per taste

Oil – 1 teaspoon

Ingredients – to dry roast & grind

Cumin seeds – 1/2 tea spoon

Coriander seeds – 1/2 tea spoon

Pepper – 1/2 tea spoon

Dry red chillies – 2

Procedure

STEP 1: Dry roast all the ingredients given under “to dry roast & grind” and make a spice powder.

STEP 2: Heat oil in a pan, add mustard seeds and wait till it splutters. Add urad dal and curry leaves.

STEP 3: Now add the sliced Kovakkai and cook in the oil for 5 minutes.

STEP 4: Add salt and the roasted spice powder and mix well.

STEP 5: Add 100 ml of water. Cover and cook on low heat for 10 – 12 minutes until the vegetables are cooked.

TIP: This can be served with roti or rice.

Kovakkai poriyal with spice powder 1 Kovakkai poriyal with spice powder 2 Kovakkai poriyal with spice powder 3 Kovakkai poriyal with spice powder 4 Kovakkai poriyal with spice powder 6