Category: Side Dish or Gravy

PINEAPPLE GOJJU/GRAVY

Pineapple can be consumed fresh, cooked, juiced, or preserved.  It is very rich in vitamin c and manganese.  It is consumed raw, cut into pieces along with salt for taste.

Pineapple is widely used in preparing dishes.  One of the popular recipe is Gojju/gravy.  Today let us see how to prepare Pineapple Gojju/Gravy.  It is very easy to prepare and tasty too, liked by all age groups.

(more…)

BOTTLE GOURD-CURRY-KOOTU-SOREKAI KOOTU

Sorekai Kootu-Bottle Gourd Curry

Sorekai Kootu-Bottle Gourd Curry

Bottle Gourd/Sorekai Kootu is a famous common curry in South India. It is prepared with spices.

Bottle Gourd/Sorekai is very good for health. It is rich in fiber, vitamins, minerals, water and salts.  It helps fight many small health problems. It reduces inflammation in the liver and kidneys, relieves constipation, along with lime juice helps in treating urinary infections. As it is rich in water content makes digestive system free.

Bottle Gourd/Sorekai juice has many health benefits. It is widely used for weight loss.

Now let us learn how to prepare Bottle Gourd/Sorekai Kootu. (more…)

ENNEGAI-BADANE ENNEGAI-STUFFED BRINJAL

Badanekai Ennegai

Ennegai is prepared from brinjal. It is a famous North Karnataka dish. Brinjal/egg plant stuffed with spices is very tasty and goes well with Chapathi, Jowar Roti, dosa and even with hot rice.

Ennegai can prepared in two types. Stuffed Ennegai and Gravy type Ennagai.

Today let us learn easy method of preparing Gravy type Ennegai.

(more…)

SAAGU-VEGETABLE SAAGU

Vegetable Saagu

Vegetable Saagu

Vegetable Saagu, one of the famous side dish prepared all over India. It can be eaten with Poori, Chapathi, Dosa, Rava Idli.

Let us learn simple method of preparing Vegetable Saagu which is loved by all age groups.

(more…)

ALOO ONION DRY PALYA-ALOO DRY CURRY-SABJI

Aloo Onion Dry Palya

Aloo Onion Dry Palya

Aloo / potato is one of the common vegetable used in many dishes say main dish or side dish. It is very rich in carbohydrate. It has so much of energy that it is sufficient for a person to manage a day without any food.

Today let us prepare Aloo Onion Dry Palya. It goes well with all types of Dosas like Masala Dosa, Plain Dosa, Set Dosa, Kaali Dosa, Rava Dosa etc., Chapathi, Paratha, Poori and many more.

I have made little spicy and tastier Aloo Onion Dry Palya.  You all give a try and give me the feedback.

Ingredients :

Onion                                                             3 medium size

Potato                                                            2 medium size

Green Chillies                                             10-12

Ginger paste                                                ½ tsp

Curry leaves                                                one fist full

Coriander leaves                                       one fist full

Channa dal                                                   1 tsp

Urad dal                                                        ½ tsp

Mustard                                                        1 tsp

Oil                                                                    2 tbsp

Lemon                                                           2 nos. big

Salt to taste

 

Method :

Cook potatoes till soft in pressure cooker. Peel the skin. Mash it and keep aside.

Cut onion into pieces. Finely chop curry and coriander leaves and keep aside. Cut green chillies into small pieces.

In a pan put 3 tbsp oil and temper with mustard and chana.

IMG_20140715_063425 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Add turmeric, cut green chillies, ginger paste, onion and fry for 2-3 mins in medium flame.

IMG_20140715_063903 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Now add salt, curry & coriander leaves and cook for 2-3 mins.

Add mashed potato and mix well. Close the lid for 2 mins in low flame.

IMG_20140715_064453 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Switch off the flame squeeze lemon juice and mix. Garnish with coriander leaves.

IMG_20140715_064954 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Onion Potato Dry Palya is ready to eat.

IMG_20140715_065129 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Serve with hot Masala Dosa, or any other dosa, poori, chapathi, paratha.

 

 

Tips :

If you want your gravy to be little watery check my post on Eerulli Aloo Palya. You can add garam masala, chilli powder to get gravy more spicy. You can also add grated coconut for added taste, its optional.

 

 

TOMATO ONION GOJJU-TOMATO GRAVY-TOMATO SABJI

 

Tomato Gojju

Tomato Gojju

Ingredients :

Tomato                                              5 nos.

Onion                                                 2 nos.

Tamarind Pulp                                ¼ cup

Jaggery                                              1 big lemon size

Gojju Powder                                   2 tsp

Curry leaves                                     8-10

Coriander leaves                            2 strands

Red chillies                                       4-5

Mustard                                             ½ tsp

Turmeric                                           ¼ tsp

Oil                                                        1 tsp

Salt to taste

 

Method :

Cut tomatoes into pieces.  Peel Onion skin and chop into fine pieces.  Cut slit green chillies. Wash curry and coriander leaves. Finely chop and keep aside.

In a pan take 1 tsp oil. Heat it.

Put mustard seeds. When it splutters put cut green chillies.

Add chopped onion and fry for 2-3 mins.

IMG_20140707_064738 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

Add cut tomatoes and close the lid and cook for 1-2 mins.

IMG_20140707_065049 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

Now add tamarind pulp, gojju powder, salt to taste. Mix well.

IMG_20140707_065715 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

Cook for 3-4 mins.

Add jaggery and lower the flame. Cook for 1 min.

IMG_20140707_070928 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

Now tomato gojju is ready to eat.

You can serve Tomato Gojju with dosa, chapathi, poori, cooked rice. While eating with cooked rice add ghee to enhance its taste.

IMG_20140707_070958 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

Tips :

You can also avoid onion and make only Tomato Gojju. If your Tomato Gojju is very thick you can add little water and if it is very watery you can add little rice powder to get correct consistency. You can avoid jaggery if you don’t want. I prefer to add, as tomato tangy taste will be modified.

POTATO ONION CURRY-EERULLI AALUGADDE PALYA

Potato Onion Sabji

Potato Onion Sabji

Aloo / potato is one of the common vegetable used in many dishes say main dish or side dish. It is very rich in carbohydrate . It has so much of energy that it is sufficient for a person to manage a day without any food.

Today I am showing how to prepare Aloo Onion Curry. It goes well with all types of Dosas like Masala Dosa, Plain Dosa, Set Dosa, Kaali Dosa, Rava Dosa etc., Chapathi, Paratha, Poori and many more.

I have made little spicy and tastier Aloo Onion Curry. I have added tomatoes to have tangy taste which goes hand in hand with dosa, chapatti, poori.

Ingredients :

Onion                                                             3 medium size

Potato                                                            2 medium size

Tomato                                                          2-3 medium size

Green Chillies                                             10-12

Ginger paste                                                ½ tsp

Curry leaves                                                one fist full

Coriander leaves                                       one fist full

Channa dal                                                   1 tsp

Urad dal                                                        ½ tsp

Mustard                                                        1 tsp

Oil                                                                    2 tbsp

Lemon                                                           2 nos. big

Water as required

Salt to taste

 

Method :

Cook potatoes till soft in pressure cooker. Peel the skin. Mash it and keep aside.

Cut onion into pieces. Finely chop curry and coriander leaves and keep aside. Cut green chillies into small pieces.

IMG_20140703_075054 [1024x768]

In a pan put 3 tbsp oil and temper with mustard and chana.

IMG_20140703_080913 [1024x768]

Add turmeric, cut green chillies, onion and fry for 2-3 mins in medium flame.

IMG_20140703_081133 [1024x768]

Now add salt, curry leaves, tomato puree mix well and cook for 2-3 mins.

IMG_20140703_081541 [1024x768]

Add ½ cup water and cook for 2 mins.

IMG_20140703_082044 [1024x768]

Add mashed potato and mix well. Close the lid for 2 mins in low flame.

IMG_20140703_082517 [1024x768]

Switch off the flame squeeze lemon juice and mix. Garnish with coriander leaves.

Onion potato curry / palya is ready to eat. Serve with hot poori, chapathi, dosa, paratha.

IMG_20140703_084548 [1024x768]

Tips :

If you want your gravy to be little watery add water as per your required consistency. You can add garam masala, chilli powder to get your curry more spicy. You can also add grated coconut for added taste.

SIHI KUMBALA GOJJU-PUMPKIN GRAVY

Sihikumbala Gojju-Pumkin Gravy

Sihikumbala Gojju-Pumkin Gravy


 
Ingredients :

 

Sihikumbala/pumpkin     2 cups diced

Cinnamon                              1-2 inch

Red Chillies                           5-6

Green chillies                       5-6

Tamarind                               1 small lemon size

Coriander                              1 ½ tsp

Fried gram                            2 tsp

Jaggery                                   1 ½ tsp or small lemon size

Coconut-grated                   5 tsp

Turmeric                                1 pinch

Jeera                                       1 tsp

Pepper                                    1 tsp

Curry leaves                         5-6

Coriander leaves                5-6 strands

Salt to taste

 

For Tempering :

1 tbsp oil, mustard seeds

 

 

Method :

Cook pumpkin with required water, till soft but don’t overcook as it becomes paste. Have in mind pumpkin cooks very fast.
IMG_20140624_063959

Keep aside few curry leaves and coriander leaves for garnishing.

In a mixie jar put all other ingredients and grind into fine coarse paste.

Put the grounded mixture and jaggery to cooked pumpkin.

IMG_20140624_064324

Mix gently and cook for 3-4 mins or until raw smell goes off. Often keep stirring to avoid burn at the bottom.

In a small pan put oil and temper with mustard seeds.

Add to the pumpkin mixture. Garnish with curry and coriander leaves.

Pumpkin gojju is ready to serve.

Sihikumbala Gojju-Pumkin Gravy

Sihikumbala Gojju-Pumkin Gravy

You can have this yummy gojju with chapatti, dosa, cooked rice, rotti.

 

 

 

Tips :                                                                                                                               

If pumpkin gojju is too thick you can adjust by adding water for your requirement. But it should be little thick to eat. You can adjust sweet with jaggery as you like. This gojju is tasty to eat if it is little sweetish.