Greenchillies. To make Kurma stylesidedishforidli, dosa you can eithergrindcoconut + whole spices and add to the tomato, onion, vegetables base OR saute the whole spicesbeforeaddingonions, tomato and proceed withoutcoconut paste
Transfer the contents to a mixer add coconut, fennel seeds and ground them to coarse powder. If the gravyis too thick you can adjust the water quantity
Add ginger-garlic paste, all the masala powder, haldi, greenchilli and fry for few minutes. Add water as needed to keep the gravyconsistency to your liking
Dishout and garnishwith cream and coriander leaves Mushrooms. Forgettinggravy we can use tomato paste, cashew paste, poppy seeds paste, groundnut paste etc
Heat a ladle withcoconutoil/sesameoil and temper withingredientsgiven. In a pressure cooker, heat oil over low flame and add the tomatoes and curry leaves
Add onions, greenchilies, curry leaves and sauté till the onions turn translucent. Onion Tomato Gotsu or simply called as Thakkali Kosthu is a sidedish that’s served withidli and dosas that’s popular in my native Kumbakonam and Tanjore
But ifitis weekends, then I reserve the rice to prepare a sidefor lunch or as a snack for tea. You can now make fritters of desired shape and keep itaside
Interestedin more sabzis, then tap on SAbZI/GrAvY/MaSALa. After tomato paste becomes thick, start stirringincontinuouslytill you see oiloozing out on sides
Now add the curry powder and the grated coconut and stir well for a minute. Dry roast the above ingredientsin a pan till the dals become dark red and coarsely powder them and keep aside
Whilegrowing up in Bangalore, it only seemed that the sambhar served at restaurants were a little runny type and also lighter compared to the Sambhar served at Tamilnadurestaurant
Green Bell pepper/capsicum. Its a two step preparation, firstis to prepare paneer tikka and next is to prepare masala/gravy and then mix and cook for a minute
Switch off and add the coconut and curry leaves. The fantastic taste of the Mysore rasam comes from the fresh coconut that is ground along with roasted spices
dry coconut or ‘kopra’ would enhance the flavor of kolhapurirecipes or gravy. basically a thickcoconut based extra spicycurryrecipe from western part of maharasthtra
Finely Chop greenchili and coriander leaves. Raw Banana Kofta or Kela Kofta Curry can be made in few ways one is the one that I am posting a proper North Indianstyle another versionisrichgravy where cashew-nuts, cream etc used, I shall try to post that some time too
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