Okra Yogurt Gravy|Vendakkai Mor Kuzhambu|வெண்டைக்காய் மோர் குழம்பு

Mor kuzhambu is a curd based gravy and is very common in most South Indian households. The recipe shared here is made with okra which is a popular version of this gravy. You can use any vegetables you like. It tastes delicious and goes well with hot rice and appalam.

Okra is low in calories and a good source of fiber which can help ease digestion. It contains potassium, vitamin B, C, folic acid and calcium.

Ingredients

• Lady's Finger/Okra - 10 -15 nos, chopped into 1 inch pieces
• Turmeric powder - 1/2 tsp
• Yogurt - 1 cup
• Salt - as required
• Sesame oil - 1 tbsp

    To grind

• Toor dal/Chana dal - 1 tbsp
• Boiled rice - 1 tbsp
• Grated coconut - 2 tbsp
• Green chillies - 2
• Ginger - 1/2 inch
• Cumin seeds - 1/2 tsp
• Coriander seeds - 1 tsp
• Curry leaves - 1 sprig

    For the seasoning

• Sesame oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Shallots - 5, diced
• Asafoetida/Hing - a pinch
• Red chillies - 1, broken
• Curry leaves - few

Method

1. Soak toor dal and boiled rice in water for 15 minutes and grind along with grated coconut, green chillies, ginger, cumin seeds, coriander seeds and curry leaves into a smooth paste. 
2. Whisk the yogurt well and dilute in water as per the desired consistency.
3. Heat 1 tbsp of oil in a pan. Add chopped okra and salt. Saute them in medium flame until roasted for about 5 mins. 
4. Add 1/4 tsp of turmeric powder and sprinkle some water. Cook until slightly soft for about 1-2 mins. Do not overcook and make it soggy. Keep it aside.
5. Heat 1 tsp of oil in a pan and add mustard seeds.
6. When the mustard seeds start to splutter, add urad dal and fry until light brown.
7. Add red chillies, hing, curry leaves and shallots. Saute until the shallots turn golden brown.
8. Add the roasted okras, ground paste and 1/4 tsp of turmeric powder. Cook in low flame for couple of minutes.
9. Add yogurt to the gravy.
10. Adjust salt to taste and cook in low flame until it comes to a boil.
11. Turn off the stove and garnish with curry leaves.

Notes

- The ground paste should be thick and smooth so use as little water as needed while grinding the ingredients.

- Do not cook in high flame or boil the gravy after adding yogurt as the yogurt will curdle.

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Kovakkai Masiyal|Ivy gourd Curry|கோவக்காய் மசியல்

Kovakkai Masiyal is a simple curry and goes very well with rice or chapathi. Ivy gourd blends well with all sorts of masalas. Iv gourd is rich in beta-carotene, which when consumed is converted by our body into Vitamin A.

Ingredients

• Ivy gourd - 20
• Moong dal - 1/4 cup
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Coriander leaves - to garnish

     For the seasoning

• Sesame oil - 1 tbsp
• Mustard seeds - 1 tsp
• Hing/Asafoetida - a pinch
• Ginger - 1 inch, crushed/crushed
• Green chilli - 1
• Curry leaves - few
• Tomatoes - 2, medium sized

Method

1. Pressure cook ivy gourd, moong dal with turmeric powder and salt for 2 whistles.
2. Heat oil in a pan and add mustard seeds.
3. When the mustard seeds start to splutter add hing, ginger, green chilli, curry leaves and chopped tomatoes.
4. Saute for few minutes until the tomatoes turn soft and add the cooked ivy gourd.
5. Mix it thoroughly and cook for 4-5 minutes in medium flame.
6. Adjust salt to taste and garnish with coriander leaves.
7. Serve hot with rice or chapathi.

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Aloo Capsicum Sabzi|Potato Capsicum Curry

Aloo capsicum curry is a simple North Indian dry curry that goes perfectly as a side dish for both chapati and rice. Potato and capsicum is an awesome veg combo loved by many.

Ingredients

• Potatoes - 4, medium sized
• Capsicum - 1, large sized
• Onion - 1, medium sized
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Cumin powder - 1/2 tsp
• Oil - 1 tbsp
• Cumin seeds - 1 tsp
• Salt - to taste
• Coriander leaves - to garnish

     To grind

• Tomatoes - 2, medium sized
• Dry coriander seeds - 1 tsp
• Green Chillies - 1

Method

1. Boil the potatoes for 15-20 minutes. Peel the skin, cut into cubes and keep aside.
2. Grind tomatoes, green chillies and dry coriander seeds together into puree and keep aside.
3. Heat oil in a pan and add cumin seeds.
4. Add onion and fry until light brown.
5. Add ginger garlic paste and fry for 1-2 minutes in low-medium heat.
6. Add turmeric powder, cumin powder and garam masala. Mix well.
7. Now add tomato puree and salt and cook till the oil oozes out of the mixture.
8. Then add cubed potatoes and capsicum and mix well.
9. Add 1/4 cup of water and cook covered in medium heat until done. The consistency of the gravy should be thick.
10. Garnish with coriander leaves and serve hot with chapati or rice.

Notes

- Don't pressure cook the potatoes as it gets mushy while cooking the gravy.

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Okra Tamarind Curry|Vendakkai Puli Kuzhambu|வெண்டைக்காய் புளி குழம்பு

Okra Tamarind Curry is a popular South Indian dish which tastes delicious with rice. In this okra is cooked in tamarind coconut sauce. Okra is a good source of fiber which can help ease digestion and tamarind is also used as a medicine for digestive problems. So this curry is a perfect digestive aid.

Ingredients

• Okra/Vendakkai - 250g
• Onion - 1, medium sized
• Tomato - 1, big sized
• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Garam masala - 1 tsp(optional)
• Tamarind paste - 1 tbsp/ water extracted from 1 lemon sized tamarind
• Grated coconut - 3 tbsp
• Roasted gram - 1 tsp
• Mustard seeds - 1 tsp
• Curry leaves - Few
• Salt - To taste
• Coriander leaves - To garnish
• Oil - 1 tbsp+1 tbsp

Method

1. Wipe and cut the okra into small pieces and fry them in a pan with 1 tbsp of oil and little salt for 10 minutes in medium flame.
2. Heat 1 tbsp of oil in a pan and add mustard seeds. When the mustard seeds start to splutter add curry leaves and fry for few seconds.
3. Add chopped onions and saute well until soft.
4. Then add chopped tomatoes and cook till it become soft.
5. Add the fried okra and mix well.
6. Next add the tamarind water. If you are using tamarind paste, dissolve the paste in 1/2 cup of water and add to the dish.
7. Meanwhile, grind the grated coconut and roasted gram together into a smooth paste.
8. Add all the spice powders to the paste and run the mixie for few seconds till it gets mixed well.
9. Now add this paste to the curry and cook well till done.
10. Adjust salt to taste and garnish with coriander leaves. Serve hot with rice.

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Sweet Potato Kara Kuzhambu|Sweet Potato Tamarind Gravy

Sweet Potato Kara kuzhambu is a popular South Indian dish and can be made with various vegetables. Sweet potatoes are fat-free and can be used as a healthier alternative to white potatoes. They are excellent sources of Potassium, Vitamin A and C. The high amount of dietary fiber, the low calorie content and the high amount of water all together make sweet potatoes a great food if you are trying to lose weight.

Ingredients

• Sweet potato - 1
• Onion - 1, medium sized
• Sambar powder - 1 tbsp
• Jaggery - 1 tsp
• Tamarind - Lime sized ball, soak in warm water and extract the water
• Rice flour - 1 tsp
• Salt - To taste

     For the seasoning

• Sesame oil - 1 tbsp
• Mustard seeds - 1 tsp
• Red Chillies - 2
• Fenugreek seeds - 1 tsp
• Channa dal - 1 tsp
• Curry leaves - Few
• Asafoetida/Hing/ - 1/4 tsp

Method

1. Heat oil in a pan and add mustard seeds.
2. Once the mustard seeds start to splutter, add fenugreek seeds, channa dal, red chillies, hing and curry leaves.
3. Add sambar powder and stir till it changes its color.
4. Add chopped onion and fry till it turns transparent.
5. Add chopped sweet potatoes and tamarind water. Cook till the sweet potatoes are fully cooked.
6. Mix rice flour with water and make a smooth paste.
7. Add this paste to the gravy and stir continuously till the gravy thickens.
8. Add jaggery and mix well.
9. Turn off the stove and serve hot with rice.

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Egg Curry without Coconut

This healthy, nutritious and spicy egg curry is prepared with hard boiled eggs, onion, tomato & spices and without coconut. People who don't like hard boiled eggs have to try this recipe. Hard boiled eggs retain more vitamin B-12 than scrambled eggs, so go for hard boiled eggs whenever possible.

Ingredients

• Hard Boiled Eggs - 5
• Onion - 1, medium sized, cut lengthwise
• Tomato - 1, large sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/2 tsp
• Kashmiri Chilli powder - 2 tsp
• Coriander powder - 2 tsp
• Garam masala - 2 tsp
• Egg curry masala - 1 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Curry leaves - Few
• Salt - To taste
• Oil - 2 tbsp

Method

1. Rub the turmeric powder over the boiled eggs so that the skin becomes yellow. It is optional, if you want your eggs to be white you can skip this step.
2. Prick the skin of the eggs with a fork on all sides.
3. Heat 1 tbsp of oil in a pan and shallow fry the eggs in low-medium heat till they turn golden brown. Keep aside.
4. Heat 1 tbsp of oil in a pan and add mustard seeds. Once the mustard seeds start to splutter, add cumin seeds and curry leaves. Fry for few seconds.
5. Add onion & little salt and saute till it turns golden brown.
6. Add ginger garlic paste and fry till the raw smell goes.
7. Add finely chopped tomatoes and cook till it gets mashed.
8. Add turmeric powder, chilli powder, garam masala, coriander powder, egg curry masala & salt and mix well. Cook till the oil comes out of the mixture.
9. Now add the fried eggs and mix well. Add water and cook covered for 5 minutes.
10. Serve hot with Chapathi, rice or as a side dish for biryani.

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Coconut Chicken Curry

Coconut Chicken Curry is an easy delicious South Indian recipe and forms a perfect side dish for idli, dosa, chapathi and rice. Chicken is pressure cooked along with onion tomato paste, coconut paste and Indian spices in this recipe.

Ingredients

• Chicken - 500g
• Shallots - 250g/Onion - 1, medium sized
• Tomato - 1
• Ginger garlic paste - 2 tbsp
• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Chicken masala - 1 tbsp
• Garam masala - 2 tsp
• Pepper powder - 1 tsp
• Grated coconut - 1/4 cup
• Roasted gram - 2 tbsp
• Mustard seeds - 1 tsp
• Cinnamon - 1 inch
• Cloves - 2
• Curry leaves - Few
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 2 tbsp + 1 tsp

Method

1. Heat 1 tsp of oil in a pan and add shallots/onion. Fry for a minute or till transparent. Add tomatoes and saute for 2 minutes in medium heat.
2. Cool the mixture and grind into a paste. Keep aside.
3. Grind grated coconut and roasted gram with little water into a smooth paste and keep aside.
4. Heat 2 tbsp of oil in a pressure cooker and add mustard seeds.
5. Once the mustard seeds start to splutter, add cinnamon, cloves & curry leaves and fry for few seconds.
6. Now add ginger garlic paste and stir for a while.
7. Add chicken pieces and cook till the chicken changes to white color.
8. Now add turmeric powder, chilli powder, coriander powder, garam masala, chicken masala & salt and cook till the oil oozes out of the mixture.
9. Add onion tomato paste and coconut paste into the mixture.
10. Add enough water and adjust salt to taste.
11. Pressure cook for 8 to 10 whistles and garnish with coriander leaves. Serve hot.

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Baby Corn Gravy

Baby corn gravy, a rich cashew and coconut based delicious gravy is a great side dish for pulao or any Indian bread. It is prepared using baby corn, onion tomato paste, cashew coconut paste and Indian spices.

Ingredients

• Baby corn - 20
• Onion - 1, medium sized
• Tomatoes - 2, medium sized
• Ginger garlic paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala - 1 tsp
• Grated coconut - 1/4 cup
• Cashewnuts - 8
• Fennel seeds - 1/2 tsp
• Cinnamon - 1 inch
• Cloves - 3
• Bay leaf - 1
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 1 tbsp + 1 tsp

Method

1. Cut the baby corns into 1 inch pieces and pressure cook for 3 whistles. Keep aside.
2. Soak the cashewnuts in warm water.
3. Heat 1 tsp of oil in a pan and add chopped onion. Fry till they turn transparent.
4. Add chopped tomatoes and cook till it gets mashed.
5. Cool the mixture and grind into a paste. Keep aside.
6. Heat 1 tbsp of oil in a pan and add cinnamon, cloves and bayleaf.
7. Add the onion tomato paste & ginger garlic paste and add turmeric powder, chilli powder, coriander powder & salt and cook till the oil oozes out of the mixture.
8. Meanwhile, grind the grated coconut, soaked cashewnuts and fennel seeds into a smooth paste.
9. Now add the coconut paste into the boiling gravy and add some water.
10. Once it starts to boil, add the cooked baby corn and bring to boil.
11. Adjust salt to taste and cook for 5 minutes in medium heat.
12. Garnish with coriander leaves and serve hot with chapathi.

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Vegetable Kurma

Vegetable kurma is a healthy coconut based gravy mixed with vegetables and Indian spices. It is a great side dish for poori, chapathi or paratha.

Ingredients

• Carrot - 1 cup, chopped
• Green Beans - 1/2 cup, chopped
• Cauliflower - 5 to 6 florets
• Potato - 1, large size
• Green peas - 1/4 cup
• Onion - 1, medium sized
• Tomato - 1, large sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Garam masala - 1 tbsp
• Grated Coconut - 1/2 cup
• Roasted gram/பொட்டுகடலை - 1 tbsp
• Cinnamon/பட்டை - 1 inch (2 pieces)
• Cloves/லவங்கம் - 2
• Cardamom/ஏலக்காய் - 1
• Fennel seeds/சோம்பு - 1 tsp
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 1 tbsp

Method

1. Heat oil in a pressure cooker and add cinnamon.
2. Add finely chopped onions and saute until soft.
3. Add ginger garlic paste and fry for few seconds.
4. Add chopped tomatoes and cook until it gets mashed.
5. Now add turmeric powder, chilli powder, coriander powder, garam masala & salt and mix well till the raw smell goes.
6. Add all the vegetables and add water.
7. Meanwhile, grind grated coconut, roasted gram, cinnamon, cloves, cardamom and fennel seeds into a smooth paste.
8. Add this into the boiling gravy. Adjust the salt to taste and close the lid. Cook for one whistle.
9. Garnish with coriander leaves and serve hot.

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Mushroom Curry|காளான் குழம்பு

Mushrooms are known as the meat of the vegetable world. They contain more protein than most vegetables and are one of the few natural sources of Vitamin D, which is essential for healthy bones and teeth. They are low in calories and have no cholesterol. The vitamin content of mushrooms is actually similar to the vitamin content found in meat.

Mushroom Curry/Kalan kuzhambu is a popular south Indian recipe and tastes good with Idli, Dosa, Chapathi and Rice.

Ingredients

• Mushroom - 450g
• Onion - 1, medium sized
• Tomato - 2, large sized
• Cinnamon - 1 inch
• Cumin seeds - 1 tsp
• Ginger garlic  paste - 2 tbsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Garam masala - 1 tbsp
• Coriander powder - 2 tbsp
• Chicken masala - 1 tbsp
• Grated coconut - 3 tbsp
• Coriander leaves - To garnish
• Salt - To taste
• Oil

Method

1. Heat oil in a pan and add chopped onions. Fry till it turns soft.
2. Add chopped tomatoes and cook till it gets mashed.
3. Add all the powders and saute well.
4. Add grated coconut and cook for 2 minutes.
5. Cool the mixture and grind it into a smooth paste.
6. Heat oil in a pressure cooker, add cinnamon and cumin seeds.
7. Add ginger garlic paste and fry for few seconds.
8. Now add the ground paste and add salt and water.
9. Once it starts to boil, add mushroom and pressure cook for 3 whistles.
10. Garnish with coriander leaves and serve hot with dosa/rice.

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Aloo Palak Curry

Aloo Palak curry is made from pureed spinach and potatoes. The health benefits of spinach are numerous and consuming potatoes everyday can lower high blood pressure without resulting in an increase in weight. The calcium and vitamins in spinach combined with the dietary potassium in potatoes makes this dish healthy pick in your food menu.

Ingredients

• Spinach - 2 bunch
• Potatoes - 2, medium sized
• Onion - 1
• Tomatoes - 3, medium sized
• Turmeric powder - 1 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Cumin powder - 1 tsp
• Garam masala - 1 tsp
• Cinnamon - 1 inch
• Ginger garlic paste - 1 tbsp
• Oil - 3 tsp
• Salt - To taste

Method

1. Pressure cook potatoes till soft, but not mushy. Peel the skin and cut into big pieces. Keep aside.
2. Remove the stems from the spinach and add to the boiling water. Cook for 3-4 minutes, cool it and grind it to a paste. Reserve the water for gravy.
3. In a pan, add 1 tsp of oil and add cinnamon, chopped onions. Add chopped tomatoes when the onion turns slightly pink. Don't overcook. Cool the mixture and grind it to a paste.
4. Add 2 tsp of oil in a pan and add onion tomato paste and salt.
5. Add ginger garlic paste and cook for 2 minutes.
6. Add turmeric powder, chilli powder, coriander powder, cumin powder and garam masala and cook till the oil begins to separate.
7. Add spinach puree and mix well.
8. Add potatoes and the reserved water and simmer for 10 minutes so that the potato absorbs the gravy.
9. Serve hot with any Indian bread.

Tips

- This recipe seems to take longer time but if the first 3 steps are paralleled, it will not take more than 30 minutes.

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