Tag: gravy


Kadi is a famous Gujarati recipe prepared from gram flour/chickpea flour and curds/buttermilk.  It is also prepared by adding pakoras.  But today I am showing plain Kadi recipe preparation.  Kadi is prepared in different region in their own style.  Gujarati Kadi is lighter than any other region Kadi.

Gujarati Kadi tastes heavenly, simple, healthy liked by everyone moreover easy to prepare.  It is consumed along with hot rice, phulkas, chapati, roti, poori etc.,  Also served as soup to sip as it is.




In my earlier recipe Tomato chutney, I have mentioned about Unripe Green Tomatoes are also used to make chutneys, salsa, pickles etc.  Also I had given a small note of Tomato and its benefits.

You can get unripe green tomatoes from market.  I grow tomatoes in my terrace garden.

Now let us see how we can prepare tasty tongue licking Raw  Tomato Chutney. Its taste is unique.

Ingredients :

Unripe Tomatoes                  6-8

Red Chillies                              6-7

Jeera                                             1/4 tsp

Mustard seeds                        1/5 tsp

Urad Dhal                                   1 tsp

Menthi seeds                           1/8 tsp

Hing                                              one pinch

Tamarind                                  1/2 inch (If tomatoes are sour

you can avoid)

Salt to Taste

Jaggery                                         as per taste or half lemon size

Curry Leaves                            4-5

Oil 2 tsp

Mustard Seeds                         1/2 tsp

Method :

Wash thoroughly unripe tomatoes, wipe off the water and cut into pieces.

Take a pan put 1/2 tsp oil, when it is hot add cut unripe tomatoes to it and cook for 5-6 mins.

Cook till water content is evaporated, switch off the flame and allow to cool.

In the meantime dry roast jeera, hing, mustard seeds, methi seeds, urad dhal, red chillies, curry leaves and grind to a fine powder.

Add cooked tomatoes along with masala powder and grind into a fine paste. DO NOT ADD WATER AT ANY POINT (Add tamarind while grinding if tomatoes are not sour in taste)

Put 1tsp oil in the same pan, when the oil is hot add mustard seeds and curry leaves to splutter.

Transfer the grounded mixture into the pan, salt to taste, jaggery powder and fry for 5-10 mins to remove further water content in it.

Now Unripe Tomato Chutney is ready to eat.

Store in an air tight container and use whenever necessary.  If stored in refigerator upto 15 days or more shelf life.

You can eat Unripe Tomato Chutney with hot rice with a dallop of ghee/oil, chapati, dosa, idli.


Tips :

You can add more red chillies as per your requirement.  Tamarind is optional you can use when tomatoes are not sour. While in tomato season you can prepare and store in refrigerator.  You can adjust jaggery as per your taste.  I have added to minimize the tangy taste, as it is liked by children.



Tomato is grown and eaten around the world. It is used in diverse ways, including raw in salads, and processed into ketchup or tomato soup. Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. Tomato juice is sold as a drink, and is used in cocktails too.

Tomatoes are acidic, making them especially easy to preserve in home canning whole, in pieces, as tomato sauce or paste. The fruit is also preserved by drying, often in the sun, and sold either in bags or in jars with oil.

Tomato is 95% water, contains 4% carbohydrates and less than 1% each of fat and protein.

When you get Tomato in plenty and much cheaper rate you can make various items and store for future use.  Sauce, Jam, ketchup, chutney, pickle, tomato powder, tomato paste etc.,

Today I am showing you simple way of preparing Tomato Chutney.  Also I have added some cherry tomatoes which I harvested from my garden.



Huli Thovve is famous Karnataka special traditional curry prepared from Toor Dhal.  It is usually prepared in marriages or festivals.  It makes a good combo with Majjige Huli/Spiced Yoghurt Curry.  Huli Thovve can be prepared along with sweet pumpkin or ridgegourd.

Huli thovve is mixed with hot rice along with a dash of ghee.  Take a spoonful of mixed rice and dip or roll it in Majjige Huli and consume.  It gives a very special taste.  Once you go with this taste you will never say no to this combo.

Today let us learn how to prepare Huli Thovve along with sweet pumpkin.



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.



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.



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.

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

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

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

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Add ½ cup water and cook for 2 mins.

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

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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.

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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.