Potato and spinach simmered in milk with some traditional indian spices which make this gravy have a heavenly flavor .If you have some guests at home and want to make something easy,delightful and healthy this would be the ideal choice. It is the perfect accompaniment for roti and rice. So here is the recipe

Ingredients

• 1 cup diced potato
• 1/4 cup chopped onion
• 1 bunch palak/spinach
• 1/2 tsp urad dal /
• 1/4 tsp cummin seeds
• 1 cup milk
• 1-2 green chillies
• 1 tbsp oil
• 1/2 tsp besan / chickpea flour
• salt to taste

Procedure

Mix the besan with the milk and keep aside .

Heat oil in a pan, add cummin seeds, urad dal, green chilli and fry. Add the onions and fry till translucent then add the potato and salt fry till it become tender.

Now add chopped palak stir, then add the milk mixture and mix nicely. And let it cook till palak is done.Serve immediately with roti or rice.

Note: Adding besan to milk will avoid the milk to curdle.

 

Source:  Super Yummy Recipes

Ingredients:

• 3 medium. potatoes boiled and peeled
• 1 cup curd or yogurt beaten
• 1 tsp. red chilli powder
• 1 tsp. salt
• 1/2 tsp. dhania powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala
• 2 pinches asafoetida
• 1 stalk curry leaves 11
• 1 tbsp. coriander leaves chopped
• 1 1/4 cup water
• 1/2 tsp. each ginger, garlic grated
• 2 green chillies slit
• 1 tsp. each cumin, mustard seeds
• 1/4 tsp. wheat flour
• 1 tbsp. oil

Method:
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.

Whoever love potatoes in tangy gravy will definitely love the addition of jackfruit seeds in the dish, we rarely get jackfruit seeds from Indian stores, once i get them i peel the white skin of those seeds and cook them until they turn bit soft,once they get cool i'll freeze them immediately for further uses, so i can cook anytime as anything with jackfruit seeds, freezing those rare seeds are quite handy and also u can make ur favourite dishes anytime..This gravy is prepared with juicy tomatoes and tamarind extract, for a change i tempered this gravy using mustard seeds, fenugreek seeds and caraway seeds, the addition of caraway seeds didnt change the taste of this gravy, this gravy tastes absolutely divine when served along with hot steaming rice and papads..Needless to say this gravy suits prefectly with rice,idli,dosais or else with rotis..This gravy goes directly to my inbox as am hosting CWS-Caraway Seeds...

Ingredients:

• 1cup Tamarind extract
• 2nos Tomatoes (juicy & chopped)
• 2no Onions (diced)
• 5nos Garlic cloves (crushed)
• 2nos Potatoes (diced)
• 10nos Jackfruit seeds(partially cooked)
• 1tbsp Coriander powder
• 1tsp Red chilly powder
• 1/4cup Coconut milk
• Salt
• Oil
• Few curry leaves
• 1/2tsp Mustard seeds
• 1/2tsp Fenugreek seeds
• 1/2tsp Caraway seeds/Shahjeera

Method:
Heat enough oil, let splutters the mustard seeds,fenugreek seeds, caraway seeds and curry leaves, add immediately the diced onions,crushed garlic, sauté everything for few minutes, now add the chopped tomatoes,cook until they turns mushy, add immediately the jackfruit seeds,diced potatoes and salt, cook in simmer for few minutes..now add the tamarind extract, coriander powder, red chilly powder, bring everything to boil, add the coconut milk to the cooking gravy, cook in simmer until the veggies gets cooked and the oil gets separates..

Enjoy hot with rice and papads...

Source: Priya's Easy N Tasty Recipes

I made this kulambu long back and asusual forgot to post then. Am a big big fan of kara kulambu and puli kulambu ,nothing beats the combo of appalam and this gravy..Yummy. But my mom, she makes awesomely a good variety of this one,u won't believe ,it would be like super concentrated sweet as well as sour gravy and more appealing too. Hmm Miss my mom !!!

Ingredients :

• Okra -- 5 nos. ( I used frozen, so added whole )
• Brinjal -- 4 nos.
• Shallots -- 5 nos.
• Turmeric Powder -- a pinch
• Red chilli powder -- 1/2 to 1 tsp (acc to taste)
• Coriander Powder -- 3 tsp
• Salt -- to taste
• Thick tamarind pulp-- 2 tsp
• Tomato -- 1/2 no.

For seasoning :

• Oil -- 1 tbsp (preferably Sesame oil )
• Mustard seeds -- 1 tsp
• Fenugreek seeds -- 1/2 tsp
• Curry leaves -- 1 sprig

To grind :

• Shredded coconut -- 1/3 cup
• Fennel seeds -- 1/2 tsp
• Tomato -- 1 no.
• Onion --chopped -- 1/2 handful

Method :

Grind the items given in the table to a fine paste and keep aside. Chop the brinjals vertically ,like an inch thickness and put it in water. Chop the okra as well. Fry the okra's seperately in a tsp of oil for 2 minutes and keep aside.Pour the remaining oil and heat it.Pop the mustard seeds and then dump in the fenugreek seeds and curry leaves.Add the onions ,tomato (half)and fry them in the oil for a minute.Add the chopped brinjals and scald well for 2 minutes.. Once it's done add the tamarind pulp dissolved in water and add all the dry powders (turmeric powder,red chilli powder,coriander powder,salt) Mix well and give it a boil. Add the ground paste and combine well. add enough water and let it boil for 2 to 3 minutes. Finally add the okra & simmer in the gravy so that they get to know each other and absorbs the flavour as well. Switch off and njoy with hot steaming rice....

Happy eating !!!

Source: Kitchen Secrets

Ajwain seeds are well known as carom seeds or as bishop's weeds is quite famous among Indians for its valubale medicinal uses...Raw ajwain smells almost exactly like thyme because it also contains thymol, its gives more aromatic and slightly bitter and pungent.In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. It is also traditionally known for its digestive aid, relieves abdominal discomfort due to indigestion and antiseptic. In south India, dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies. Many assume that it relieves colic in babies and for kids it also improves digestion and appetite.While in North India, ajwain seeds are often consumed after a heavy meal, its commonly offered after dinner parties .My grandma used to make this gravy whenever we goes to her village and this gravy is quite common in our grandma's place, when i was young i used hate this gravy at the core, but now i cant stop making this gravy often whenever i feel like having them, this gravy tastes more delicious after a day and tastes absolutely divine with fried papads..A prefect dish to enjoy during this chilled weather..

Ingredients:

• 1+1/2cups Tamarind extract
• 10nos Shallots or 2nos Onions (diced)
• 1no Tomato
• 5nos Garlic pods
• 1tbsp Ajwain seeds (roasted & powdered)
• 1tsp Pepper powder
• 1/2tsp Cuminseed powder
• 1/2 tsp Fenugreek seeds
• 1/4 tsp Mustard
• 1/4 tsp Urad dal
• 2tsps Dhania /Coriander powder
• 1/2 tsp Red chilli powder
• 4 nos Curry leaves
• 1/4 cup Gingelly oil
• Salt

Method:
Heat gingelly oil in a heavy bottomed pan..once the oil is hot, add the mustardseeds,urad dal and let it splutter..add the fenugreek seeds,curry leaves, fry it...add the shallot,tomato,garlic pods to the oil..fry everything well in gingelly oil..

Meanwhile mix the pepper powder, cuminseed powder,roasted ajwain seed powder,chilly powder, salt and dhania powder to the tamarind extract..add this spiced tamarind extract to the shallots...cook them for 20 to 25 minutes in medium flame with the lid closed..stir it occasionally...once the oil get separates from the kuzhambu put off the stove...

Enjoy with hot steaming rice and papads..

via Priya's Easy N Tasty Recipes

Chettinad cuisine are always famous for their spiciness and for the dishes cooked with freshly grounded masalas, its quite a famous South Indian cuisine, we guys love anything from Chettinad cuisine..Yesterday i prepared this fish gravy as Chettinad version..Freshly grounded masala turned out this meen kuzhambu very fabulous and this slightly thick gravy suits absolutely prefect with rice, idlies or with crispy dosas..If u want to serve this kuzhambu for ur dinner,prepare this gravy atleast before 5hours, so that the fish soaked in this gravy tastes simply delicious,this gravy tastes even better if u enjoy them the next day..This is one of my Hubby's favourite, he love this Chettinad meen kuzhambu with papads, his favourite combo..

Ingredients:

• 10-12nos Fish pieces (i used pomfret fish)
• 2nos Onions (finely chopped)
• 1no Tomatoes (big & juicy)
• 5nos Garlic cloves (crushed)
• 1cup Tamarind extract
• 1/2tsp Turmeric powder
• 1/2tsp Mustard seeds
• Few curry leaves
• 1/2tsp Fenugreek seeds
• Sesame Oil
• Salt
• Few coriander leaves

To Grind:

• 10nos Shallots
• 3nos Dry red chillies
• 2tbsp Coriander seeds
• 1tsp Toor dal
• 1tsp Channadal
• 1tsp Cumin seeds
• 1tsp Fennel seeds
• 1/2tsp Peppercorns
• 2tbsp Grated coconut
• Few curry leaves

Method:
Roast and grind as fine paste all the ingredients given in the list 'to grind' with enough water..Heat enough sesame oil, splutter the mustard seeds, fenugreek seeds and curry leaves, add the chopped onions,crushed garlic and fry until they turns brown, add immediately the chopped tomatoes, grounded masala, turmeric powder and fry until the oil get separates in simmer, add the tamarind extract, enough water and salt to the veggies..Bring everything to boil, immediately put the flame to simmer and add the fish pieces, cook everything for 10minutes in simmer, put off the stove once the oil gets separates and add the chopped coriander leaves..

Enjoy with rice and papads..

via Priya's Easy N Tasty Recipes

Pongali and coconut chutney or coriander chutney is my favorite since I tried and taste with eggplant gostu.A good combination with dosa and I enjoyed this with roti also.Making process of this eggplant gostu is just like baingan bharta but little difference in seasoning and we don't use tamarind in baingan bhartha.No onion and garlic in this recipe but if you like can add onion and garlic in seasoning.

Recipe Source : Chef in you
INGREDIENTS:--
Eggplant ---1 large (kathrikkai, vankaya, brinjal)
Tamarind paste -- 1 tab sp (soak gooseberry size tamarind in hot water for 10 mi and extract juice with 1 cup water.)
Salt -- 1/ teasp or accordind to your taste
FOR SEASONING:--
Oil -- 1 tabsp
Split black gram -- 1 tea sp(urad dal, minapappu)
Split pigeon peas -- 1 tea sp(tour dal, kandipappu)
Mustard seeds -- 1/2 tea sp
Dried red chillies -- 3 broken
Asafortida -- a pinch
Curry leaves -- a spring

METHOD:--
Wash wipe eggplant and apply little oil .
Cook whole eggplant on direct flame on a gas stove or you can broil it in a oven till tender.
Remove from flame and let it cool,peal the skin and chop.
Mix tamarind paste with 1 cup water if you are using tamarind pulp or you like to use tamarind then extract the juice with 1 cup water and keep it ready.
Heat oil in a pan add mustard seeds let them popup then add lentils, broken red chilies and fry for a minute.
Now add tamarind juice and curry leaves cook till the raw smell of the tamarind disappear. It will take 10 to 15 min in a low flame.
Add asafoetida mix well then add chopped eggplant.
Stir well to combine every thing well and let it boil for another 5 min.
Check the consistency that should be like chutney, if it is too watery then boil for some more time.
Serve with pongali

Recreating restaurant style food at home is fun but can be frustrating when the same flavor cannot be replicated at home. In most restaurants, while ordering biryani, they serve a gravy to go with it. The gravy that accompanies the biryani differs from restaurant to restaurant. Often at home we try to recreate this subtly spiced gravy at home but with little success. Today’s recipe came close to the restaurant flavor, a vegetarian version with absolutely no meat in it and goes well with vegetable biryani and pulao as well.

Side Gravy for Biryani Recipe
Prep: 10 mts Cooking: 30 mts
Serves 4-5 persons
Cuisine: South Indian

Ingredients:

• 3-4 cloves
• 1 elachi
• 1″ cinnamon
• 2 onions, finely chopped or sliced
• 1 1/2 tsps ginger-green chilli-garlic paste
• 3-4 small tomatoes, quartered or make a + sign on each, leaving them whole
• 1 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 1/2 tsp coriander pwd
• pinch of cumin pwd
• large pinch garam masala pwd
• salt to taste
• few curry leaves
• 2-3 tbsps thick coconut milk
• 1 1/2 tbsps oil
• chopped coriander leaves for garnish

Dry roast for 2 mts and grind to a paste:

• 1 tsp khus khus
• 3 tbsps grated fresh coconut
• 2-3 cashew nuts

Method:

1. Heat oil in a heavy bottomed vessel, add cloves, cinnamon and cardamom and saute for a few secs. Add onions and fry till transparent. Add ginger-green chilli-garlic paste and saute for 3 mts. Add curry leaves, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd and combine. Add the quartered tomatoes and fry for 4-5 mts.
   
2. Add the ground paste and cook for 5 mts, stirring so that it does not stick to the vessel.
   
3. Add 2 cups of water and salt and bring to a boil. Cook with lid on simmer till the gravy thickens. Add thick coconut milk and combine. Turn off heat. Garnish with chopped coriander leaves. Turn off heat.
   
4. Serve with pulao, biryani, coconut rice or rotis.