Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts
Sweet Potato Curry Sakkaravalli Kizhangu Poriyal
Friday, April 18, 2014
Sweet potato are a major source of skin protecting beta carotene, they are as much as healthier like our carrots. This humble root vegetable is rarely cooked in our kitchen, you can dish out many different dishes to bakes with this sweet potatoes. The ladies from my family make different dishes from this root vegetable and one among their dishes, this curry is my all time favourite. This poriyal aka curry goes awesome as side dish with a simple rasam rice. You can also enjoy this vegan dish thoroughly with rotis, eventhough this dish may tastes bit sweet, the spices used in this poriyal will definitely give this poriyal enough spiciness.
A simple coarse paste of spices makes this poriyal as a delicious side dish, the cooking time may varies depending upon the freshness of the sweet potato,however this curry is one of my grandmas signature dish, you can also make the same poriyal with pumpkins too.Today is the last thursday of the month and its time to post for Vegan Thursdays, an vegan event running twice a month,this simple,delicious and vegan curry goes to this event.Sending to Srivallis Side dish Mela.
3cups Sakkaravalli kizhangu/sweet potato (peeled & cubed)
Salt
Oil
1tsp Mustard seeds
1tsp Urad dal
Few curry leaves
To grind:
10nos Shallots
2tbsp Coconut
1tsp Fennel seeds
2nos Dry red chillies
4nos Garlic cloves
1tbsp Black peppercorns
1tsp Cumin seeds
Cook the cubed sweet potatoes in enough water with salt..
Once they turns soft, put off the fire, drain the water and keep aside.
Meanwhile, grind all the ingredients given under the list to grind as coarse paste.
Heat enough oil,let splutters the mustard seeds,urad dal,add in the curry leaves.
Now add the coarse paste, cook in simmer for few minutes.
Finally add the cooked sweet potato cubes,salt (if needed) and cook everything in simmer until the potato pieces gets well coated by the masala paste.
Serve warm as side dish.
Rajasthani Dahi Papad Ki Sabzi Papad Yogurt Curry
Wednesday, April 16, 2014
We south Indians always love to have papads along with most of our dishes or else we rarely use them making a dal based gravy called kootu. But papads in yogurt curry, i crossed here and seriously the name of this dish itself tempted me a lot and prepared this sabzi before few days. Trust me this dish is seriously very quick,within less than 10minutes your side dish for rotis will be ready and you can enjoy them very well immediately. This curry once gets cool turned out thick and you can also finish it as a snack, but seriously you cant keep urself away from this sabzi definitely.
I used usual papads for making this sabzi, you can go with any variety of papads and even the spiced variety papads works out wonder here. This sabzi is quite famous in Rajasthan cuisine and this side dish goes simply for papads,yogurt and few usual spices. No need of veggies or dals and a wonderful side dish to make very much quickly when compared to other sabzi.If you dont have any veggies or dont want to make a dal based side dish for your rotis, dont forget to give a try to this dish.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
6nos Papads (medium sized)
3tbsp Yogurt
2tsp Ghee
3/4tsp Chilly powder
1/4tsp Turmeric powder
1/4tsp Mustard seeds
1/4tsp Cumin seeds
1/4tsp Asafoetida powder
Salt
Water
Few chopped coriander leaves
Break the papads as medium sized pieces, dont break them too small and keep them aside.
Take the yogurt,chilly powder,turmeric powder in a bowl,mix well and keep aside.
In a pan, heat the ghee, lets splutter the mustard seeds,cumin seeds and add the asafoetida powder,fry.
Now add in the yogurt mixture and cook slowly until the oil separated from the yogurt.
Now add the papads,water and cook for 5minutes.
Check the salt,if needed add it, never add the salt while cooking, some papads will have enough salt, if more salt is added your sabzi will turn extremely salty.
Garnish with chopped coriander leaves.
Serve with rotis.
I used usual papads for making this sabzi, you can go with any variety of papads and even the spiced variety papads works out wonder here. This sabzi is quite famous in Rajasthan cuisine and this side dish goes simply for papads,yogurt and few usual spices. No need of veggies or dals and a wonderful side dish to make very much quickly when compared to other sabzi.If you dont have any veggies or dont want to make a dal based side dish for your rotis, dont forget to give a try to this dish.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
6nos Papads (medium sized)
3tbsp Yogurt
2tsp Ghee
3/4tsp Chilly powder
1/4tsp Turmeric powder
1/4tsp Mustard seeds
1/4tsp Cumin seeds
1/4tsp Asafoetida powder
Salt
Water
Few chopped coriander leaves
Break the papads as medium sized pieces, dont break them too small and keep them aside.
Take the yogurt,chilly powder,turmeric powder in a bowl,mix well and keep aside.
In a pan, heat the ghee, lets splutter the mustard seeds,cumin seeds and add the asafoetida powder,fry.
Now add in the yogurt mixture and cook slowly until the oil separated from the yogurt.
Now add the papads,water and cook for 5minutes.
Check the salt,if needed add it, never add the salt while cooking, some papads will have enough salt, if more salt is added your sabzi will turn extremely salty.
Garnish with chopped coriander leaves.
Serve with rotis.
Mushroom Moong Sprouts Curry
Saturday, April 12, 2014
My followers knows very well that i do prepare sprouts at home quite often and ill cook them atleast once a week since sprouts are extremely nutritious and healthy also its recommanded to take them quite often if possible. If i forget to prepare them at home ill get atleast sprouts from organic shops and make food with them.Recently i tried this curry with button mushroom and homemade moong sprouts for our dinner to serve along with rotis. Trust me this curry will definitely satisfy your tastebuds and goes awesome as side dish for rotis, you can also enjoy this vegan curry with rice as well.
Both mushroom and sprouts works out wonderful in curry and if you dont like mushrooms you can replace it very well with potatoes or else mixed veggies.Somehow my choice will definitely go for mushrooms and obviously button mushrooms works wonder in this curry.Sending to Srivallis Side dish Mela.
1/4kg Button mushrooms
1/2cup Sprouted whole moongdal
1no Onion (chopped)
1no Tomato (chopped)
1tsp Ginger garlic paste
2nos Green chillies( slit opened)
1/2tsp Cumin powder
1/4tsp Turmeric powder
1tbsp Coriander powder
Oil
Salt
1tsp Fennel seeds
Chopped coriander leaves
To grind:
1tsp Poppy seeds
3tbsp Grated coconut
1tsp Black peppercorns
Wash gently the mushrooms and chop them as medium sized pieces.
Heat oil in a pan, fry the fennel seeds.
Add the chopped onions,chopped tomatoes, ginger garlic paste,slit opened green chillies and saute until the raw smell goes away.
Add the chopped mushrooms, sprouted moong dal, saute for few minutes.
Meanwhile grind the ingredients given under the list to grind as fine paste and keep aside.
Add the turmeric powder, coriander powder,cumin powder, cook everything until the oil gets separates.
Now add the grounded paste,enough water and cook everything in lower flame with lid closed.
Once the sprouts and mushrooms gets cooked,put off the stove.
Add the chopped coriander leaves and give a stir.
Serve warm as side dish or as gravy with rice.
Both mushroom and sprouts works out wonderful in curry and if you dont like mushrooms you can replace it very well with potatoes or else mixed veggies.Somehow my choice will definitely go for mushrooms and obviously button mushrooms works wonder in this curry.Sending to Srivallis Side dish Mela.
1/4kg Button mushrooms
1/2cup Sprouted whole moongdal
1no Onion (chopped)
1no Tomato (chopped)
1tsp Ginger garlic paste
2nos Green chillies( slit opened)
1/2tsp Cumin powder
1/4tsp Turmeric powder
1tbsp Coriander powder
Oil
Salt
1tsp Fennel seeds
Chopped coriander leaves
To grind:
1tsp Poppy seeds
3tbsp Grated coconut
1tsp Black peppercorns
Wash gently the mushrooms and chop them as medium sized pieces.
Heat oil in a pan, fry the fennel seeds.
Add the chopped onions,chopped tomatoes, ginger garlic paste,slit opened green chillies and saute until the raw smell goes away.
Add the chopped mushrooms, sprouted moong dal, saute for few minutes.
Meanwhile grind the ingredients given under the list to grind as fine paste and keep aside.
Add the turmeric powder, coriander powder,cumin powder, cook everything until the oil gets separates.
Now add the grounded paste,enough water and cook everything in lower flame with lid closed.
Once the sprouts and mushrooms gets cooked,put off the stove.
Add the chopped coriander leaves and give a stir.
Serve warm as side dish or as gravy with rice.
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