Perugu Pachadi (Tomato Pachadi)

I first heard about perugu pachadi from my friend, during our phone conversation. I asked what she cooked for lunch, and she said perugu pachadi, and as I was not familiar with that term I asked her what it is. She explained the preparation, and I told her its tomato raita and I know it. My friend told its different from raita, as sauted tomato gives different taste to it. When we met she cooked this pachadi, eggplant curry and pappu. Ever since that day I started cooking it regularly in home. My hubby calls it “Easy Moar Kuzhambu”.

Recently my blog friend Aruna –  Aaharam suggested me some other variations with eggplant, coconut, ladies finger. I should try it soon

Ingredients:

Tomatoes – 2, chopped

Curd – 1 cup + 1/3 cup, beaten well

Turmeric Powder – a pinch

salt – as needed

To Temper:

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Curry leaves – few

Green chilli – 1/2, slit and de-seeded

Dry  Red chilli – 1 , de-seeded and teared (optional)

Asofetida – pinch

Oil – 1 tsp

Method:

•  Add oil to the pan, when the oil becomes hot add the items under to temper and let mustard seeds splutter
• Add the chopped tomatoes and cook for 6 – 8 minutes till the tomatoes become slightly mushy and fully cooked.  Switch off
• Add the cooked tomato mixture to  the beaten curd. Add salt; mix well and  Serve with rice/rotis

My Notes:

• I prefer my food to be less spicy so I reduced the chilli my friend old also desseded

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Zucchini Thogayal

I have a happy news to share with you all. My 25 recipes under the title “Paarampariya Muriyal Naveena Samyal (Traditionally Modern) got published in a magazine called Sneghidi, as a supplement 🙂 I thought I will tell this note with one of the recipes I gave them.

After moving abroad, I started eating Zucchini. Usually I add it in dishes like pasta, panang curry etc. One lazy day I wanted to do some quick rice accompaniment and when I was searching in my fridge Zucchini pulled my attention. Inspired from Ridge Gourd ( Peerkangai) thogayal, this is a version using Zucchini.

Ingredients

Zucchini  – 2, peeled and cut into small cubes

Urad dal – 1 tbsp + 1 tsp

Mustard seeds – 1/8 tsp

Red chilli – 2 (Adjust according to your taste)

Tamrind – 1/2 tbsp, without seed

Asofetida – generous pinch

Salt – as needed

Oil – 1 tsp

To temper:

Mustard seeds – 1/4 tsp

Curry leaves – 1 sprig

Urad dal – 1/2 tsp

Coconut oil -1/2 tsp

Method:

• Add oil in a heavy bottomed pan; add the zucchini with a pinch of salt and sauté until they turn soft and tender. Add mustard seeds, dry red chillies and urad dal and continue cooking for 2-3 minutes until urad dal changes color

•  Transfer the content to a plate and let them cool

• Grind the cooled mixture along with tamarind, required salt and little water; into a smooth texture. Add water according to the desired consistency
• Add oil to the pan, when the oil becomes hot, add mustard seeds, urad dal and curry leaves. Allow it to crackle and add it to the zucchini thogayal. Serve the Zucchini Thogayal along with a rice and ghee/idli/dosai/uthappam

Notes:

• Zucchini and urad dal can be cooked separately
• Coconut can be added if desired

Vendakkai Thengai Puli Kuzhambu

When I was in college my Amma was out of station and my neighbour aunt offered to give lunch for me. First I told her I will cook, but Aunty convinced me and gave this kuzhambu and potato fry for lunch. While eating I realized its different from Amma’s kuzhambu. Amma doesn’t add onions in vendakkai kuzhambu, also there is no grinding step. I got so addicted to Aunty’s preparation, till my marriage whenever she prepares this kuzhambu in home, she sends me some. My Amma learnt this recipe and started cooking at home for me, also she wrote this recipe in a notebook for my reference.

Ingredients:

Ladies Finger – 10 – 12 (depending on the size of ladies finger)

Onion – 1, chopped

Tomato – 1, chopped

Tamarind – 1 lemon sized ball

Sambar powder/ chilli powder – 1 tsp + 1/2 tsp ( I used Sambar powder)

Jaggery – 1/4 tsp (optional)

Salt – to taste

To temper:

Sesame Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

Curry leaves – 1sprigg

To grind:

Coconut grated –  1/4 cup

Cumin seeds – 1/2 tsp

Onion – 2 tbsp, chopped

Tomato – 2 tbsp, chopped

Method:

• Soak tamarind in 1 cup of luke warm water and keep aside for 5 – 10 minutes, and extract the juice
• Add oil to the pan. When oil is hot add ‘to temper’ ingredients and let them splutter. Add onion and sauté till the onion is translucent. Add tomato and cook till they become mushy
• Add ladies finger and sauté till they are cooked
• Add sambar powder and cook for a minute
• Add the tamrind juice, 1 cup  + 1/2 cup of water, salt  and cook till the raw smell goes off

• Grind the items listed under “to grind” with little water. Add the grind paste and jaggery; cook for 4 – 6 minutes and switch off

• Serve with rice and poriyal / chips

Checkout my other rice Accompaniments,

• Thaala Kuzhambu
• Paruppu Urundai Kuzhambu
• Milagu Kuzhambu
• Ennai Kathirikai Kuzhambu
• Pakarkaai Pitalai
• Thenga Aracha Kuzhambu
• Dal Tadka
• Keerai Pappu
• Vengaya Thogayal
• Sutta Kathirikai Chutney
• Poondu Kuzhambu

My Notes:

• Brinjal can be used instead of ladies finger
• Adjust the Kuzhambu consistency according to your desire
• Jaggery was not in the original recipe, but I added as I got use to the jaggery flavor in puli kuzhambu
• Though onions and tomatoes are added raw, they won’t have raw taste in Kuzhambu as they are boiled

Pineapple Rasam

Like Kasi Halwa, Pineapple rasam is most common in our customary marriages.  Tangy and mildly sweet pineapple rasam is such a table winner recipe in any special menu. Recently when we went for grocery shopping, while crossing fruits aisle in shop, Jagadish was so tempted to eat pineapple but was having second thoughts whether we can finish if we buy a full pineapple. As soon I saw Pineapple I was so tempted to cook Pineapple rasam, since we both love it. He once told me a story “In his hometown there is particular restaurant,  they cut the pineapple, peel the lower half, remove the pulp and serve the rasam with the lower half of the pineapple”. How cool 🙂 I tried to do that but I couldn’t find a proper cutter/knife so it was a big flop show 😦 but the rasam was a biggg hit!

Checkout my other rice accompaniments,

• Thaala Kuzhambu
• Paruppu Urundai Kuzhambu
• Milagu Kuzhambu
• Ennai Kathirikai Kuzhambu
• Pakarkaai Pitalai
• Thenga Aracha Kuzhambu
• Dal Tadka
• Keerai Pappu
• Vengaya Thogayal
• Sutta Kathirikai Chutney
• Poondu Kuzhambu
• Udupi Sambar
• Poondu Rasam
• Aloo Palak

Pineapple Rasam

Ingredients:

Toor dal  – 1/3 Cup

Pineapple Rings –  7 rings, peeled and cut into rings about 1/2 inch and chopped

Tomato – 3, chopped

Water – 3 cup

Rasam Powder – 1 tsp

Turmeric powder – pinch

Coriander powder – 1/4 tsp

Pepper –  1/2  tsp

Cumin Seeds – 1 tsp

Ghee – 1/2 tbsp

Mustard Seed – 1 tsp

Asafoetida – generous pinch

Curry Leaves- few

Corainder Leaves – few (I didn’t have fresh coriander leaves so I used Dried, fresh is always preferred)

Salt – as needed

Method:

• Pressure cook the Toor Dal and smash it with ladle and keep it aside
• Blend the pepper and cumin seeds into a coarse powder and keep aside
• Blend the chopped pineapple and 1 tomato into a smooth puree. To the tomato – pineapple puree, add 1 cup + 1/2 cup of water, turmeric powder, coriander powder, pepper – cumin powder, rasam powder and salt; mix well

• Transfer the content into a pan and boil it in a medium low flame
• In a separate pan, add ghee and when the ghee is hot,  add mustard seeds and curry leaves, let it splutter sputter. Add the chopped tomato, pineapple and asofetida; sauté for 2 – 3 minutes
• Transfer the cooked tomato – pineapple, dal to the boiling rasam; mix well

• Add remaining water and keep the flame in medium and cook till the rasam starts frothing. Garnish with coriander leaves and serve with rice and vathakal curry/chips

My Notes

• Instead of fresh pineapple, 2 cans of frozen pineapple can also used. Use the pineapple juice for rasam
• Adjust the pepper according to your spice level
• No tamrind in this rasam, as tomato and pineapple give the tanginess

Aloo Palak

I love green gravies because of the vibrant color. Usually I prefer either finely chopped onions/ ground onion in my gravies, but for a change this time I thinely sliced onion and added little chat masala to the Aloo palak (Am I crazy????) But believe me the gravy was super duper hit in home. Jagadish  kept asking me what did I add extra this time.  When a little change can make hubby think its a happy smiley 🙂

Checkout my other recipes with Spinach and potato

Spinach Corn gravy

Keerai pappu

Oats Cracked Wheat Dhokla

Pesto

Potato Curry

Potato Tikka

Potato Fry

Potato Wedges

Microwave Potato Chips

Spinach Potato Gravy

Preparation Time : 5 min | Cooking Time : 25 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Spinach –  2 cups

Potato –  2, big

Onion – 1, thinely sliced

Green Chilli – 1 ( Adjust according to your spice level)

Ginger garlic paste – 1/2 tsp

Garam Masala powder – 1 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Chat masala – 1/4 tsp

Sugar –  generous pinch

Turmeric powder – a pinch

Salt -as needed

Method:

• Pressure cook potatoes until tender (for about 2 whistles or microwave the potatoes for 10 minutes). Peel off the skin and cut into bite-sized pieces and keep aside
• Rinse the spinach well in water. Boil water with pinch of sugar and salt. Add the spinach to the boiling water. Cook and switch off the flame, after 3-5 mins drain and quickly pour cold water over the spinach. Transfer them into a blender and make fine paste, with green chilli

• Add oil to the pan, when oil becomes hot add cumin seeds and it splutters. Add onion and ginger garlic paste and saute till the onions are translucent

• Add the cooked  potatoes and saute for a minute. Add turmeric powder, garam masala,  chat masala, coriander powder, cumin powder and salt; gently mix everything cook till the potatoes are well coated with masala

•  Add spinach puree and cook for 3 – 4 minutes

• Serve hot with Naan/paratha/Vegetable rice

My Notes:

• Add water if you think the gravy is too thick
• Sugar helps to retain the green color in spinach
• To make rich Can add milk/fresh cream/coconut milk to the gravy
• Whole spices (bay leaf, cinnamon, cardamom etc) can be added
• Butter can be added for flavour
• Tomatoes can be added while cooking onion
• As chat masala already contains salt adjust the salt accordingly

Poondu Rasam (Milagu Siraga Rasam)

Rasam is my comfort food. This quick rasam tastes great. Usually if I cook heavy lunch/ eat out for lunch, that night I mostly opt for this rasam. Like milagu kuzhambu, during sick days, a cup of rasam is a great healer from sick feel and tasteless tongue

Poondu Rasam (Milagu Siraga Rasam)

Ingredients

Tamarind – small gooseberry size ball

Garlic – 3 cloves, peeled and chopped

Tomato – 1 chopped

Water – 2 cup + 1/2 cup

Whole black pepper – 1/2 tsp (Adjust according to your taste)

Cumin seeds – 1 tsp

Toor dal – 1/4 tsp

Turmeric powder – 1/8 tsp

Coriander powder – 1/4 tsp

Coriander leaves – few

Salt – as needed

To temper:

Ghee -1 tsp

Mustard -1/4 tsp 

Cumin seeds – 1/4  tsp 

Curry leaves – few

Method

• Soak tamarind in hot water for 15-20 minutes. Keep the tamarind soaked water for rasam and put the tamrind in the blender/mixie
• Add whole black pepper,  cumin seeds, toor dal, salt and garlic cloves to the mixie jar which has tamarind, and blend into a paste by adding little water
• Add ghee to the pan, once the ghee becomes hot add the ingredients in “to temper” and let it splutter
• Add the spice – tamarind paste to the pan

• Add 2 cups of water, tomato, turmeric powder and coriander powder and continue cooking. Cook till the raw smell of tamrind goes

• Add 1/2 cup of water and cook the rasam till it starts frothing. Garnish with finely chopped coriander leaves and Serve hot with steamed rice or have it as a soup

Notes:

• Remove the impurities/seeds in tamarind before grinding them
• Adjust the water according the consistency in which you want your rasam
• Instead of pulsing tamarind along with spices can also grind the spices and use tamrind extract

Udipi Sambar

Thinking what to cook as an accompaniment for rice is the biggest challenge.  Though there are various possible dishes, after opening the fridge and seeing the vegetables, nothing comes to the mind. I had poosanikai, usually I make kuttu with that, occasionally kasi halwa. This time wanted to do something different  and  googled, I Saw “Udipi Sambar” recipe in venkatesh bhat samayal samayal show. Jaggery and coconut, no wonder I liked it. Have heard a Udipi sambar recipe with dal but this was without dal. Loved the way it came out and decided  to do this often in home.

Udipi Sambar

Preparation time : 10 minutes | Soaking time : 15 minutes | Cooking time : 20 minutes

Ingredients:

White pumpkin – 1 cup. + 1/4 cup, into cubes

Tamrind – small gooseberry size

Jaggery – 1 tbsp

To temper:

Coconut oil – 1 tsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

Curry leaves – 1 sprig

Sambar powder:

Coriander seeds – 1 tbsp + 1 tsp

Cumin seed – 1 tsp +1/2 tsp

Red Chilli – 3/4 (Adjust according to your spice level)

Grated cocunut – 1/3 cup

Method:

• Soak tamrind in 1 cup of lukewarm water for 15 minutes and extract the pulp
• Dry roast the ingredients under “Sambar powder” until the raw smell goes for 2-3 minutes and keep aside till they cool. Grind them with little water and keep aside

• Heat the pan and add oil to it, once the oil becomes hot add mustard seeds and curry leaves. Let the mustard seed splutter, add poosanikai and saute for 2 minutes. Add 2 cups of water and cook the white pumpkin

• Once the pumpkin is 75% cooked add the tamrind pulp and cook till the raw smell of the tamrind goes. Add the grind paste and jaggery; cook for 3-5 minutes and switch off

• Serve with rice and varuval

Checkout my other rice Accompaniments,

• Thaala Kuzhambu
• Paruppu Urundai Kuzhambu
• Milagu Kuzhambu
• Ennai Kathirikai Kuzhambu
• Pakarkaai Pitalai
• Thenga Aracha Kuzhambu
• Dal Tadka
• Keerai Pappu
• Vengaya Thogayal
• Sutta Kathirikai Chutney
• Poondu Kuzhambu

My Notes:

• Adjust the sambar consistency according to your desire by adjusting the water
• Instead of fresh coconut, kopari can also be used

Poondu Kuzhambu

Garlic is very good for health and I love any food prepared with garlic  This tangy Kuzhambu is  perfect for rice / idlies or even dosa. Like Milagu Kuzhambu this Kuzhambu  can be kept for 3-4 days

Poondu Kuzhambu

Preparation Time : 10 mins | Cooking Time : 25 mins

Ingredients:

Garlic –  1/3 cup

Shallots – 1/3 cup

Tamarind – lemon sized ball

Sambar powder – 1 tsp (Adjust according to your taste)

Pepper powder – 1/8 tsp

Turmeric powder – a pinch

Coriander Powder – 1/2 tsp

Sesame oil – 1 tbsp

Mustard seeds – 1/4 tsp

Fenugreek seeds – 1/8 tsp

Channa Dal – 1/2 tsp

Curry leaves – few

Asofetida – a pinch

Jaggery powder – 1/2 heaped tbsp

Salt – as needed

Method:

• Soak tamarind in Luke warm water for 15 minutes and extract the juice with around 3 cups of water
• Add oil to the pan. When oil is hot add mustard seeds,channa dal, curry leaves and fenugreek and let them splutter. Add garlic and onion and sauté till the onion raw smell goes off they are cooked. Add sambhar powder and sauté for 30 secs
• Add tamarind extract, turmeric powder, pepper powder, coriander powder and salt; allow it to boil for 10 minutes to get rid off raw smell of tamarind juice

•  Add  jaggery and cook for another 5 – 10 minutes or till the Kuzhambu becomes thick

My Notes:

• If you think kuzhambu is watery take a ladle of Kuzhambu in a small bowl add 1/4 tsp of rice flour and mix well without lumps add it to the Kuzhambu
• Tomatoes  can be used for more tangy flavour
• Instead of using coriander powder and sambar powder, Coriander seeds along with 2 shallots and red chilli can be dry roasted and added to boiling Kuzhambu
• Red chilli can be used instead of sambar powder
• Large onion can be used instead of small onion
• Veggies like brinjal and ladies finger can be added after onions and garlic are cooked

Paneer Tikka Masala

Recently when I had buffet in Indian restaurant I tasted Paneer Tikka Masala. It was delicious, I could taste paneer butter masala flavor along with paneer tikka taste. I tried to combine my tofu butter masala and tofu tikka recipe; prepared this Paneer tikka Masala and happy with the results:-)

Preparation Time : 15 mins | Marination time : 2 hours | Cooking Time : 45 mins

Recipe Category: Side dish

Ingredients:

For Tikka:

Paneer – 1 packet (225 gram)

For marination:

Hung Curd/Sour Cream – 3 tbsp +1 tsp (I used Sour Cream)

Pepper Powder – 1/4 tsp

Turmeric powder – a pinch

Garam Masala powder – 1/4 tsp

Tandoori Masala  – 1 tsp

Chat Masala – 1/4 tsp (optional)

Lemon juice – 1 tsp

Ginger garlic paste – 1/2 tsp

Oil – 1 tbsp

How to make hung curd:

Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.

For Gravy:

Onion – 2

Tomato – 3

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Heavy Cream – 3 tbsp

Turmeric powder – 1/8 tsp

Cinnamon Powder – 1/4 tsp

Salt – as needed

Butter – 1 tbsp

Method:

• Preheat the oven at 400 deg F
• Cube the Paneer and keep it aside. In a separate bowl Mix the ingredients listed under ‘for marination’ and keep aside. Mix paneer with the marinated ingredients and keep refrigerated for 2 hours (minimum an hour). Take it out and arrange the Paneer in the baking tray

• Bake them for 15-18 mins, turning over in between for even cooking. Paneer tikka is ready

• Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste

• Add butter to the pan. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 3-5 minutes

• Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins

• Add heavy cream and cook till it starts boiling. Add paneer tikka and cook for 2 minutes and switch off

My Notes:

• Instead of fresh cream you can add 1/3 cup of milk and cook for 5-8 minutes till the gravy become thick
• If you are using a cinnamon stick, add it while tempering
• Can marinate capsicum and onion along with paneer while preparing tikka and use it
• This gravy goes well with any variety rice like fried rice as well as with naan/rotis
• I boiled the onions and tomatoes, blended them, instead can sauté them in oil and grind them

Vengaya Thogayal

Thogayal is one of the quick Rice Accompaniments. Rice, thogayal and sesame oil taste heavenly. Even if you don’t find time to cook side dish, sutta Appalam goes well with Thogayal. There are a variety of thogayal options available, but mild sweetness in Onion thogayal is some thing I love. It goes well this Milagu Kuzhambu

Preparation time : 5 minutes | Cooking time : 10 minutes

Ingredients

Onion – 3, big roughly chopped

Urad dal – 1/3 cup

Red chillies – 4 (Adjust according to your taste)

Tamarind –  small piece or 1/2 tsp tamarind paste

Coconut – 1/4 cup

Coconut oil – 1 tsp

Salt – as needed

To temper:

Coconut oil – 1/4 tsp

Mustard seeds – 1/8 tsp

Urad dal – 1/2 tsp

Curry leaves – 1 sprig

Method:
• Add little oil to pan and cook urad dal and red chilli till urad dal is golden brown. Keep aside

• Add onion and remaining oil to the same pan and cook till they are translucent. Add coconut and saute for a minute and switch off. Transfer it to plate containing urad dal and red chilli

• Allow this to cool and grind this along with tamarind and salt into a smooth paste. If required sprinkle little water

• In a pan add oil and items under “to temper” and let them splutter. Add it to the thogayal

My Notes:

• Shallots can be added instead of big onion
• Add more water to make it chutney of your desired consistency