DAHI GRAVY

 

 

Simple recipes have their own charm, as they can be prepared quickly with just a handful of ingredients and without much hassle. This is yet another curd-based gravy that’s easy to make and tastes absolutely delicious. Though I originally made it as an accompaniment for chapati, I ended up thoroughly enjoying it with rice as well 

 

 

 

 

 

 

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 INGREDIENTS :

 

CURD- 2 CUPS

GRAM FLOUR- 4 TSP

OIL- 4 TSP

ONIONS-2 NOS

TOMATOES-2 NOS 

GINGER GARLIC PASTE-1TSP 

 SALT TO TASTE

 

FOR TEMPERING : 

 

OIL- 2 TSP

GHEE-2 TSP

KASOORI METHI- 1 TSP

CHILLI POWDER-3/4 TSP

CUMIN SEEDS-3/4 TSP

CURRY LEAVES- 2 SPRIGS 

 

PROCEDURE:

 

1.In a bowl whisk and curd and kept it aside.The consistency should be that of dosa batter.

 

2.In a pan add oil and heat it splutter mustard seeds,Add chopped onions,salt,curry leaves and saute till the onions turn translucent.Now add in ginger garlic paste and saute .

 

3.Add in the chopped tomatoes and saute till tomatoes turn mushy.

 

4.Transfer the whisked curd mixture,salt and simmer in  mild heat.Take care not to curdle the mixture.

 

5.In another pan,add ghee and oil. When its hot add dry kasoori methi leaves,chilli powder and switch off

 

6.Add the seasoning to the curd gravy and mix well. 

THAYIR / CURD IDLI

There are many intriguing factors,that influence our taste preference. There is a great linkage between our DNA and our choice of food. Hence the genes we inherit from parents, determines our likes and dislikes. Hence,we love certain foods and hate others. My affinity for curd/yogurt hasn't changed over the years. I pair curd with almost every dish: Idli,upma,dosa,chapati,upma and the list goes on. Curd based dish in any cuisine fascinates me.I love thayir idli. Thayir is Tamil word for curd/yogurt. Actually the recipe calls for mini idlis.You can even use the normal idlis in this dish after chopping it into pieces.

 

In my previous post,I had mentioned about Seeralam - lentil based idli.I had excess amount of ground batter of the same. Hence, after utilizing half the amount of batter for seeralam,I decided to upcycle the remaining batter in preparing this curd based delicacy.

At this juncture,I would like to share an important hack pertaining to left over idlis.Don't store left over idlis in the refrigerator,as the idlis will turn harder. Instead,store it in a closed container at room temperature. Heat the left over idlis using idli cooker/maker,the same way you prepare idli. Fill the idli cooker with water. Now place the left overs in the stand and steam for 7-10 minutes.You can relish pipping hot and fresh idlis!! 

 

 

 

INGREDIENTS TO GRIND

COCONUT GRATINGS-  1 CUP

GINGER MINCED- 1 TSP

GREEN CHILLIES- 1 NO

 

OTHER INGREDIENTS :

 

CHOPPED IDLIS-  2 CUPS

WHISKED CURD-3 CUPS

CUMIN POWDER- 1/2 TSP

CHOPPED CORIANDER LEAVES- 1 TBSP

 

SALT TO TASTE

 

FOR SEASONING:

OIL- 1 TSP

 

GHEE - 1 TSP

 

MUSTARD- 1 TSP

 

URAD DAL- TSP

 

CURRY LEAVES- 2 SPRIGS

 

ASAFOETIDA-1/2 TSP

 

PROCEDURE:

 

1. Whisk curd along with salt,roasted cumin powder and keep it aside. Blend coconut,green chilli and ginger to fine paste using water.

2.Now add the coconut paste to the whisked curd.Prepare the seasoning and add it to the curd mixture and blend well.

3. Transfer the idli pieces to the curd mixture and mix well.

4. At last add chopped coriander leaves.

5. Set it aside for an hour,so that idlis take in the curd and  turn soft.You can even refrigerate the mixture.

6.You can even garnish with grated carrots and boondis.

 

 

 

 

 

CUCUMBER MOR KOOTU

I love curd-based gravies in any cuisine. Hence mor kootu is my favorite dish in the South Indian cuisine. I have tried this gravy with raw banana,greens and even pumpkin. Mor is Tamil word for buttermilk and kootu implies gravy. This dish,is a perfect accompaniment for any spicy preparations like kara kuzhambu, puliyogare,biryani, bisi bela bath.

 

 

 

 

 

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INGREDIENTS

 

CUCUMBER- 1 

 

BUTTERMILK- 1 1/2 CUP

 

SALT TO TASTE

 

CHOPPED CORIANDER LEAVES

 

 

INGREDIENTS TO GRIND

 

COCONUT GRATINGS- 1/2 CUP

 

GREEN CHILLIES- 2 NOS

 

CUMIN SEEDS- 3/4 TSP

 

 

FOR SEASONING

 

COCONUT OIL- 3 TSP

 

MUSTARD- 3/4 TSP

 

URAD DAL- 3/4 TSP

 

ASAFOETIDA- 1/2 TSP

 

CURRY LEAVES- 1 SPRIG

 

RED CHILI- 1 

PROCEDURE

Wash cucumber thoroughly. I always love the crunch,hence I always retain the peel. Chop the cucumber with peel to small pieces and keep it aside.

Whisk curd using little water to a smooth mixture and keep it aside.

In a pan add a tsp of oil and saute the chopped cucumber for a minute till it becomes soft.

Over the sauteed veggie,add the whisked curd and salt and simmer in mild heat .

Now combine the ground paste to the curd mixture and boil for a minute and switch off.

Prolonged boiling will curdle the gravy. Hence,once the coconut paste blends with the curd switch off immediately.

Prepare the seasoning and add it to the cooked cucumber gravy and garnish with chopped coriander leaves.

MAJJIGA PULUSU

 

This is yet another tasty buttermilk gravy from Andhra Pradesh. It is also called majjiga charu. There are are varied methods of preparing this gravy. Any vegetable like cucumber,okra,bottle gourd can be used. I have used chayote in this recipe. 

INGREDIENTS

BUTTER MILK- 2 CUPS

CHAYOTE -  1 BIG

WATER FOR MIXING

SALT TO TASTE

TURMERIC POWDER-1/4 TSP

INGREDIENTS TO GRIND

COCONUT GRATINGS-  2 TBSP

GREEN CHILLIES- 3 NOS

GARLIC CLOVES- 3 NOS

FOR TEMPERING

OIL- 4 TSP

MUSTARD- 1 TSP

FENUGREEK SEEDS- 1/2 TSP

CUMIN SEEDS- 1 TSP

RED CHILLIES- 2 NOS

ASAFOETIDA- 1/4 TSP

CURRY LEAVES- 1 SPRIG

METHOD

In a bowl add butter milk,salt little water,turmeric powder and whisk to smooth mixture and keep it aside.

 

Wash,peel and chop chayote and boil it. Keep the cooked veggie aside.

In a blender add coconut gratings,green chillies,garlic cloves and little water and grind to smooth paste.

Heat oil in a pan and add all the ingredients cited in the column ' for tempering'. After tempering switch off the stove.

Add the whisked curd mixture and ground coconut paste,cooked veggie and  simmer in mild heat till the ingredients blend well.  Don't boil too long after adding coconut paste as it will start to curdle.

Garnish with chopped coriander leaves.

 

SIMPLE N EASY MAJJIGAE HULI / MOR KUZHAMBU

 

This is one of my preferred go-to dishes when running short of veggies. When you are feeling drained and not in the mood to cook,you  can opt for this. When I ventured into cooking,this was the first dish I learnt. You have to be careful while preparing the seasoning. When the seasoning gets burnt,the taste of dish gets marred altogether. Make sure that the buttermilk is slightly sour as it lends a nice flavour to the dish. This more kuzhambu goes well with plain rice with a dollop of ghee.

 

INGREDIENTS

 

BUTTER MILK- 2 CUPS

 GRAM FLOUR- 3 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

FOR TEMPERING

OIL- 4 TSP

MUSTARD- 1 TSP

FENUGREEK SEEDS- 1 TSP

RED CHILLIES- 1 NO

GREEN CHILLIES- 2 NOS

CHILLI POWDER- 1/4 TSP

TOOR DAL- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

METHOD

In a vessel whisk buttermilk along with gram flour,salt and turmeric powder till it blends to a smooth mixture. If its thick then you can dilute it with water.

In a pan heat oil. When it is hot add mustard. When mustard starts to splutter,add toor dal,red chillies,curry leaves,asafoetida,green chillies,chilli powder . At last add in fenugreek seeds and switch off.

Take care not to burn the ingredients while seasoning. Hence always keep the flame in sim.

Over the seasoning pour the butter milk mixture and simmer in mild heat for few minutes and switch off.

   

MASALA KADHI

INGREDIENTS TO GRIND

TOMATO- 1

CHILLI POWDER- 1 TSP

CORIANDER POWDER- 1 TSP

GINGER GARLIC PASTE- 1 TSP

GREEN CHILLIES- 2 NOS



OTHER INGREDIENTS

GHEE- 1 TBSP

CURRY LEAVES= 1 SPRIG

CUMIN SEEDS- 1 TSP

SALT TO TASTE

TOMATO- 1 NO

CAPSICUM- 1 NO

ONION- 2 NOS

THICK CURD- 1/4 litre

GRAM FLOUR- 2 TSP

CUMIN POWDER- 1/4 TSP

KASOORI METHI CRUSHED- 1 TSP

SUGAR- 1/2 TSP



METHOD

In a wide bowl whisk curd,gram flour and water to smooth paste and keep it aside.

In a mixer jar blend chopped tomatoes,ginger garlic paste,chilli powder,coriander powder,green chillies to fine paste using little water.

Heat ghee in a pan add cumin seeds,when it starts to splutter add curry leaves,chopped onions,salt and saute well till it turns translucent. Add chopped tomatoes and saute till it turns mushy. At last add chopped capsicum and fry for few seconds.

Over the sauteed ingredients add the ground paste and saute till raw smell of the paste goes off.whisk curd mixture and simmer in mild heat till the ingredients blend well. Add roasted cumin powder and mix well.

At last garnish with crushed kasoori methi and serve.

This tasty kadhi goes well with naan,chapati,rice and phulka.