Posts tagged as: Curry Leaves

Broccoli Spinach Patoli

Patoli is a dry South Indian curry made of dal or combination of dals / lentils. Here, patoli is prepared by first soaking the chana dal and grinding it into coarse paste. The ground chana dal paste is then pressure cooked and then crumbled into powder. Oil is tempered with spices and broccoli and spinach is cooked along with the crumbled dal.

Onion Stuffed Tindora

Tindora is either boiled in water or steamed till cooked. Onion is coarsely ground along with ginger, garlic and green chiles. Cooked tindora is then stuffed with ground onion paste. Oil is tempered with few dals and spices. Tindora is fried in tempered oil as a final step.

Coconut Stuffed Eggplant

Indian Baby Eggplants are often stuffed with spices or dals. Grated coconut is ground into smooth thick paste with tamarind, onion, green chiles and other spices. Eggplants are stuffed with this spicy and sour coconut paste. Oil is tempered with few spices and stuffed eggplants are cooked covered in little oil till soft.

Snake Gourd with Chana Dal

Soak chana dal in water for around 2 hours. Wash, remove ends, deseed and chop snake gourd into small pieces. Remove ends, wash and slit green chillies…

Tindora with Chana Dal Stuffing

Tindora is either boiled in water or steamed till cooked. Stuffing is made by roasted chana dal with other spices and grinding into fine powder. The powder is then stuffed into the boiled tindora. Oil is tempered with couple of spices and stuffed tindora is fried for a minute as a final step.

Onion Tamarind Chutney

Onion chutney is one of the numerous chutneys made fresh as an accompaniment to dosa, idly, bonda etc… Couple of dals and spices are fried along with red chillies. Onion is cooked along with tamarind and ground into fine paste along with fried dals. The onion chutney is finally tempered with spices.

Urad Dal Chutney

Split skinned urad dal is fried in little oil along with green chiles. Fried urad dal is then ground into fine paste adding sufficient water. Finally urad dal chutney is tempered with couple of spices. Urad dal chutney is one of the rare chutneys but it is often eaten with steamed idli.

Cabbage Chutney

For cabbage chutney, cabbage is chopped and fried in oil till light golden brown. It is then blended with urad dal and red chile powder that we prepare. Finally cabbage chutney is tempered with spices and is often eaten with steamed rice.

Carrot Chutney

Carrot chutney is a very colorful healthy chutney made with carrots. Carrots are cooked in oil till soft. Carrots can also be pressure cooked. The cooked carrots are ground into fine paste along with green chiles and tamarind. Finally tempering is prepared with garlic and chana dal along with others and added to the carrot chutney.

Sesame Coconut Chutney

Sesame coconut chutney is another simple and tasty chutney usually served with idly, dosa, vada etc. Sesame seeds are lightly roasted and ground into smooth paste along with grated fresh coconut, green chiles and tamarind pulp. The sesame coconut chutney is finished by tempering it with few spices.

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