Showing posts with label Dakshin - Sides for Rice. Show all posts
Showing posts with label Dakshin - Sides for Rice. Show all posts

Friday, November 1, 2019

Carrot Kurma

Ever since I had Kurma Parotta in Chennai Hotel Saravana Bhavan, I always wanted to try it.. Here's my take on South Indian Style Carrot Kurma.


Carrots - 4 to 5 (finely chopped)
French Beans - 5 to 6 (finely chopped)
Potato - 2 (finely chopped)
Onion - 2 (finely chopped)
Green Chilli - 1slit into two
Ginger - 1/2inch (finely chopped)
Garlic - 3 pods (finely chopped)
Curry leaves - 1sprig
Cinnamon sticks - 2 inches (broken into two)
Bay leaves - 1 (optional)
Garam Masala - 1 tsp
Red Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Salt to Taste
Oil - 2 tbsp

To Soak and Grind

Cashews - 6 to 7
Poppy seeds - 1.5 tsp
Coconut - 1/3 cup


1. Heat oil in a 2 or 3 liter cooker, add Mustard seeds, curry leaves, cinnamon sticks, bay leaves, garam masala powder
2. Wait for a minute, add Chopped garlic, ginger, onions and tomatoes
3. Saute for 2 minutes, add turmeric powder and chopped carrots, beans and potatoes
4. Add red chilli powder and salt to taste
5. Add water till the level veggies are immersed in water
6. Grind the ones mentioned in "To Soak and Grind" after soaking for 30 mins into a fine paste
7. Cook for just one whistle and allow it to release naturally
8 B t back to heat and add the ground paste and just simmer for 2mins
9. Serve hot with chapati, Parotta, idly, Idiyappam, or even hot rice

Tips to note:

1. You may also add other whole spices like black and green cardamom, cloves etc and reduce garam masala
2. You may add other veggies like peas, cauliflower, capsicum to make to more nutritious and colourful

Monday, September 23, 2019

Dondakaaya Pachadi

One of my favourite chutneys, this goes well with Roti, Rice, Millets, Idly, Dosa and even as a dip to Nachos..🀩🀩🀩


Ivy Gourd - 10 to 12
Tamarind - 1 gooseberry size (soaked in water)
Dried Red chilli - 2
Urad Dal - 2 tsp
Mustard seeds - 1 tsp
Asafoetida - one generous pinch
Garlic cloves (optional) - 2 to 3
Green Chillies - 2 
Gingelly Oil - 1 tbsp
Turmeric powder - 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves - 1/4 cup
Salt to taste


1. Heat one tsp of oil in Kadai, roast Mustard seeds, urad dal and dry chilli. Roast till urad dal turns golden and remove from fire
2. In the same Kadai, heat the balance oil, add Chopped Ivy Gourd, garlic, green chillies and turmeric powder.
3. Occasionally stir till Ivy Gourd is cooked.
4. Turn off the heat and add curry leaves and coriander leaves.
5. In a mixie, add roasted urad dal & Mustard, cooked Ivy Gourd, soaked tamarind and salt to taste
6. Grind it into coarse paste as shown in the image below..
7. Serve with hot rice..πŸ˜›πŸ˜›πŸ˜‹

Tuesday, September 17, 2019


It's yet again a south indian cuisine..  One of the best things I like about south indian cooking is that all the masalas are freshly made which enhances the taste and flavour of the dish..
Beans Poricha Kootu is a very tasty dish which goes well with Rice.. It is a complete dish as it has proteins from Moong Dal and Vitamins from vegetables along with the flavours from spices like pepper, Jeera and red chilli..
During these 15 days of Mahalaya (time of Shraddh), we generally do not use Onions and Garlic for cooking.. this recipe holds good during this time..
Follow me @officiallyfoodiee on Instagram for more updates.


To roast and grind

Channa Dal- 1tsp
Urad Dal - 1tsp
Jeera - 1tsp
Pepper corns - 1tsp
Coconut (shredded) - 1tbsp
Coconut oil - 1tsp

To pressure cook

Beans - 1/2 cup (chopped)
Moong Dal - 1/2 cup

For tempering

Coconut oil - 2tsp
Mustard seeds - 1tsp
Channa Dal - 1tsp
Urad Dal - 1tsp
Curry leaves - 1sprig
Asafoetida - a generous pinch
Turmeric powder - 1/2tsp
Salt to taste


1. Roast and grind the ingredients given the section "To roast and grind" to a smooth paste
2. Pressure cook the Dal and beans
3. Heat coconut oil in a Kadai, add Mustard seeds, curry leaves, Channa Dal, urad Dal, stir for 2 mins till dal turns golden.
4. Add turmeric powder and asafoetida. 
5. Add cooked dal and beans along with paste
6. Add salt to taste and adjust the consistency with water.
7. Boil for 2 mins and serve hot with Rice

- Adding 1 tsp of Tamarind paste will make the Kootu bit Tangy
- Cooking with coconut oil will enhance the flavour of the Kootu

Saturday, September 14, 2019

Mor Kozhambhu and Paruppu Osili

Here's to the lunch menu..

I made Mor Kozhambhu and Paruppu Osili.. Only with 1 Potato and 3 Onions.

Paruppu Osili


3 Medium Onions - finely chopped
Oil - 2 tbsp
Mustard seeds - 1 tsp
Asafoetida - 1 generous pinch
Curry leaves - 1 sprig
Turmeric powder - 1/2 tsp
Salt to taste

To soak (1 hr) and grind

Channa Dal - 1/2 cup
Dry red chilli - 2


1. Coarsely Grind the ingredients given in "To soak and grind" with salt to taste
2. Heat Kadai with Oil, add Mustard seeds, Curry Leaves and asafoetida. 
4. Stir for 2 mins, add the coarsely ground mix leaving just 1 tbsp behind.
5. Add turmeric powder and keep stirring till the mix cooks well and water is absorbed
6. Add Onions and keep sauteing till onions are cooked well

Potato Mor Kozhambhu

1 Potato - cut into cubes
Turmeric powder - 1/2 tsp
Asafoetida - 1 generous pinch
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Oil - 2 tsp
Salt to taste
Water as required

To Grind
Coarsely Ground mix of Channa - 1 tbsp (from above recipe)
Fresh coconut - 1 tbsp
Jeera - 1 tsp
Green chilli - 2 small ones
Ginger - 1/2 inch
Sour Curd - 3 tbsp

1. Heat oil in Kadai, Add Mustard seeds, Jeera, asafoetida and Curry Leaves. 
2.  Now add diced potatoes and turmeric powder, cover it and cook till potatoes soften
3. Grind finely all the ingredients given under "To Grind"
4. Add salt to taste and then add the ground mix to the Kadai
5. Add water as needed. Let it simmer and cook for 5 mins
6. Serve with Hot rice and Parrupu OsiliπŸ˜‹πŸ˜‹

Wednesday, April 3, 2013

Vetthai Kozhambhu (TamBram Style)

Hi... Today I made Vetthai Kozhambhu.. It is spicy..tangy sides for Rice... My friend Gunjan calls it "Vetthai Coimbatore" hehehe.. This recipe is my all time favourite.. I can have it even for my mid-nite hunger.. :)

Drumstick - 1 cut into 2' pieces
Shallots (Sambar onions) - 10 to 12
Gingelly Oil - 5 tbsp
Sambar powder - 2 tbsp (Store bought or home-made)
Mustard seeds - 1 tsp
Curry Leaves - 1 sprig
Dry Red Chilli - 2 broken into 4
Tamarind extract - 1/2 cup liquified
Turmeric Powder - 1 tsp
Salt to Taste
Jaggery - 1 tbsp
  1. Heat Oil in Kadai, add Mustard seeds, Curry Leaves & dry red chillies
  2. Once Mustard seeds starts spluttering, add shallots, drumstick pieces, turmeric powder,salt & sambar powder
  3. Let it fry for 2 to 3 mins in medium flame
  4. Add Tamarind water to it
  5. Let it cook for 10 mins till Oil separates (add more water if required)
  6. Add Jaggery & give it a boil.
  7. Remove from flame & serve with Hot Rice & Ghee
  • Use home made sambar powder, gives good taste
  • It can be stored for one week if kept in fridge

Tuesday, March 26, 2013

Melagu Kozhambu (Pepper Sides for Rice)

This Kozhambu reminds me of the time I delivered My daughter.. Post delivery we are supposed to have this with rice as pepper & garlic are good for digestion and heals pain. It is a very simple & easy to make dish.


Gingelly Oil - 5 tbsp & 1 tsp
Garlic - 15 to 20 pods
Salt to taste
Turmeric - 1 tsp
Curry leaves - 1 sprig
Mustard Seeds - 1 tsp
Tamarind - lemon sized soaked in water

To Roast & Grind:

Toor Dal - 2 tsp
Channa Dal - 2 tsp
Urad Dal - 2 tsp
Pepper - 3 tsp
Jeera - 2 tsp
Dhania seeds - 3 tsp
Curry leaves - 2 sprigs

  1. Heat 1 tsp of oil in Kadai & add all the ingredients in "To Roast & Grind". Add Tamarind to it. Grind it to a smooth paste
  2. Heat 5 tbsp of oil in same Kadai. Add Mustard seeds, Curry leaves, Garlic pods & stir till they are light brown in color
  3. Add Salt & pepper paste. Add Water if required.
  4. Cook with closed lid in low flame till the oil separates.
  • This can be kept for 2 days (without refridgerating) or 1 week if kept in fridge
  • This is very good for digestion & upset stomach
  • For kids, pepper quantity can be reduced.


Monday, March 25, 2013

Cabbage Koora (Andhra Style)

 Hi.. for last four years I have been trying to learn loads of Andhra recipes. However, I have tried many of them. I will post those recipes very soon. Andhra-ites generally eat lots of pickles & vegetables.. I made Cabbage Koora..My daughter loved it.


Cabbage - 3 cups (Shredded)
Oil - 1 tbsp
Mustard seeds - 1 tsp
Asafoetida -  a generous pinch
Curry Leaves - 10 to 12
Urad Dal - 1 tsp
Salt to taste

To Grind:

Coconut - 3 tbsp (grated)
Ginger - 1/2 inch
Green Chilli - 1

  1. Grind the ingrdients mentioned in "To Grind" in a mixer without adding water
  2. Heat oil in a Kadai, add mustard seeds & urad dal and let it splutter. Add Curry leaves and asafoetida
  3. Add Cabbage. Cover and let the cabbage soften & cook on low flame. (You can sprinkle water if it is too dry)
  4. Add Salt to taste and then add the coconut mixture in it.
  5. Saute for 3 to 5 mins on low flame.
  1. Do not cover after adding coconut mixture
  2. Serve hot with plain rice or sambar rice.

Wednesday, March 20, 2013

Poricha Rasam (Fried Rasam)

This is my all-time favorite.. This is one rasam which reminds me of my childhood and how my grandmother would prepare for us...

Now whenever I go to my mother's place.. this rasam will top my list of food prepared by my mother & grandmother



Toor Dal - 1/4 cup Boiled & mashed
Tamarind Water - 1/4 cup
Tomato - 1 medium sized (chopped)
Curry leaves - 10 to 12
Asafoetida - a generous pinch
Turmeric powder - 1 tsp
Sambar powder - 2 tsp (homemade or store bought)
Green Chilli - 1 cut into 4 pieces
Salt to taste

To Temper:

Oil - 2 tblsp
Mustard Seeds - 1 tsp
Jeera - 1 tsp
Dhania Seeds - 1 tsp
Dry Red Chilli - 1 cut into 4 pieces
Appalam (south indian urad papad) - 2 nos. cut into small pieces

  1. For Rasam, Take a deep dish and add tamarind water, tomato, curry leaves,  asafoetida, sambar powder, turmeric powder, green chilli, salt & bring it to boil till raw smell goes
  2. Add a cup of water to boiled & mashed toor dal to make it watery
  3. Boil it for 2 to 3 mins in low flame
  4. Heat oil in small kadai, add mustard seeds, Jeera, dhania seeds, dry chillies & appalam till appalam fries.
  5. Add this temper to prepared rasam

  • Serve hot with Steamed Rice
  • No accompliments required
  • Not very spicy & can be given to kids easily  

Ennai Katarikai (Spicy Oily Brinjal)

Hi... I made Ennai Katarikai Kozhambhu... It is my ONLY resort when I am out of Sambar Powder to make Sambar or Vettai Kozhambhu...


Small Brinjal - 8 to 9
Tamarind Water - 1/3 cup
Turmeric powder - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 10 to 12
Asafoetida - a generous pinch
Salt to taste
Jaggery (grated) - 2 tsp
Gingelly Oil - 4 tblsp + 1 tsp

To roast & grind:
Urad Dal - 2 tsp
Toor Dal - 2 tsp
Channa Dall - 2 tsp
Dhania - 4 tsp
Dry Red Chillies - 5 to 6

  1. Heat 1 tsp Oil in a Kadai, add allingredients in "To roast & grind". Roast it till it changes color to light brown & grind it to powder.
  2. Cut the stem of brinjal & make a slit till half on top to stuff the roasted powder.
  3. Heat balance Oil in Kadai & shallow fry the stuff brinjals & keep them aside.
  4. In the same Oil, add Mustard seeds, curry leaves, turmeric powder, asafoetida, salt and 2 tblsp of roasted powder.
  5. Add Tamarind water and let it boil
  6. Add shallow fried brinjals to it & let it simmer for 10 mins till the oil separates
  7. Add Jaggery & just give a quick stir


  • Serve Hot with steamed rice
  • You can add water if the gravy is too thick
  • You can use the left over roasted powder for orka or potato curry