Pachai payaru kuruma

Pachai payaru kuruma ( Green gram gravy)  Preparation time 20 mins

Updating this new recipe after a very long time. I am trying many new dishes but haven't updated in the blog. 

One day i soaked green gram for making sundal during evening. As everyone had a very late lunch no one will eat the sundal so I thought of trying a sidedish for chapati. It was tangy, spicy so they loved the dish. 

This is a very simple, healthy and easy sidedish you have to soak the green gram for 4 to 5 hours is the main requirement. 

Ingredients:-

Soaked and boiled green gram - 1 cup ( 100 /150 gms)

Onion - 1(Big and finely chopped)

Tomato - 1 ( medium size, finely chopped)

Ginger - 1 inch ( grated)

Garlic pods - 6 -8 ( chopped) 

Mustard - 1 tsp

Urad dhal - 1 tsp

Oil - for tempering 2 tbsp

Coriander leaves - chopped 2 tbsp

Salt - to taste

Gramasala - 1 tsp

Turmeric - 1/4 tsp

Chili powder 1 tsp ( to your spice level) 

Bay leaf, clove-2 and small piece of cinnamon

Water as required

Preparation method:-

Soak green gram for 4 to 5 hours and cook softly with required amount of water ( cook in a vessel because pressure cooking soaked gram might be very mushy or will be over cooked) and keep. 

In a heavy bottom kadai add oil and heat. 

Add mustard to splutter, roast urad dal to light brown. 

Add bay leaf, clove and cinnamon toast till nice aroma comes. Include the garlic and ginger and roast few seconds

Now put finely chopped onions in kadai and sorte for few minutes. Tomato is added and fried well. 

When the tomato is cooked add the turmeric, chili powder and salt to the mixture. Now add the softly cooked green gram with little water ( according to your gravy consistency). 

Add the gramasala now and let the gravy boil for few minutes. 

The gravy will turn little thick. Check the spice and salt  adjust according to your taste. 

If it is too thick you can add little hot water and adjust. 

Transfer to serving bowl. Add the chopped coriander leaves and serve with hot chapathi Or paratha. 

Happy and Healthy cooking. 

Quick gravy using bengal gram, onion and tomato(kadalai maavu,vengayam,thakkali kuruma)

Easy and quick gravy using bengal gram, onion and tomato (kadalai maavu, vengayam , thakkali kuruma) - Prepartion time 15 mins

One day i decided to make chapathi very late. I prepared the dough for chapathi and kept but didn't thought of any sidedish. It was already late and dinner time so searched in net for making any quick side dish for chapathi found few with bengal gram it was quick and easy to make. My husband might question if i do the same procedure because it will be like gravy (moor kuzhambhu) which we used to prepare for rice.

I got some ideas and tried making the side dish in my way. Actually it tasted good, easy to make with the ingredients which will be available i our home. My husband tasted and told that the side dish is really very good. The same input came when i served remaining people in home. 

Now it is your turn to try out and enjoy.

Ingredients:-
Onion - 1 thinly sliced
Tomato - 1/2 chopped
Ginger - 1 inch piece sliced to thin strips
Garlic - 4 pods finely chopped)
Green chili - 1 or 2 according to your taste 
Red chili powder - 1/4 tsp (take care we are adding green chili also)
Mustard - 1/4 tsp
Urad dhal - 1/2 tsp
Turmeric - 1/4 tsp
Cumin seed - 1/2 tsp
Bengal gram flour - 2 tbsp (mixed with 1 cup water to thin liquid without any lumps)
Salt - to taste
Saunf - 1/4 tsp
Sesame Oil - 1 tbsp
Coriander - 1 tbsp chopped

Preparation method:-
In a bowl mix the bengal gram flour, salt, red chili powder, saunf with a cup and half of water and keep aside.
Heat the oil in a kadai. Add mustard seed to splutter, urad dhal to become golden brown and cumin seed. 

Now the vegetables green chili, onion and fry for few minutes. When half cooked add little salt for onion to cook well. Add turmeric, chopped tomato to cooked onion and fry.

Add little water and cook the vegetable for few mins. Bring down the flame to low.

Finally add the bengal gram mixture to cooked onion, tomato mixture. Keep stirring else the flour will stick to the bottom.

Cook till the raw smell of the flour goes off. If the gravy becomes to thick you can add water and adjust to consistency of the gravy.
When cooked switch of the flame and transfer to serving bowl. Garnish with chopped coriander leaves and serve with chapathi or idli or dosa.
Tasty, easy and quick to make gravy.

Poosanikai masala kootu (Ash gourd gravy)

Poosanikai masala kootu (Ash gourd gravy) - Preparation time 15 mins.

Already i tried 2 varieties of poosanikai kootu. This one is bit different. It can be taken as side dish or main dish for rice. Made bit spicy so can be mixed with white rice and little ghee.
When consumed with hot rice will be very tasty.

Ingredients:-
Poosanikai (ash gourd) - chopped to small cubes 1 cup
Channa dhal - tbsp
Toor dhal - 1 tbsp
Coriander - 1/2 tsp
Red chili - 3
Turmeric - 1/4 tsp
Salt - to taste
Water as required.
Grated coconut - 2 tbsp
Mustard -- 1/4 tsp
Oil - 1 tsp
Urad dhal - 1/2 tsp
Curry leaves - 10

Preparation method:-
Boil channa dhal (Kadalai paruppu) with little water in a vessel.

When this is half cooked add chopped poosanikai along with turmeric. 

In a tawa roast toor dhal, coriander seed and red chili with little oil. 

When roasted to golden brown cool it and transfer to mixer with grated coconut.

Ground this to slightly coarse powder.
When vegetable and dhal is cooked add required amount of salt and the ground spice powder.

The gravy will get thicker when it starts boiling. Switch of the flame when cooked well.
In a kadai add little oil, mustard to splutter and urad dhal to become golden brown.

Garnish the poosanikai masala kootu with this and chopped curry leaves.

Tasty and healthy poosanikai kootu is ready to serve with rice or chapathi. During summer we have to include water rich vegetables in your regular recipes. So previously i published ridge gourd kuruma and now poosanikai kootu. 

Ridge gourd gravy (Peerkangai kuruma)

Ridge gourd gravy (Peerkangai kuruma) - Preparation time 15 to 20 mins

I got few recipes of ridge gourd gravy from friends, relatives and browsing. I made few modifications in the recipe to make it as kuruma for chapathi or roti. Actually it tasted good and different. The vegetable (peerkangai) will be difficult to identified because in this recipe the skin of the vegetable will be peeled completely.
You can try this method of with your creative modifications also. It will be a new dish in your menu.If the ridge gourd is soft you have to use 2 medium size for 4 member family. 

Ingredients:-
Ridge gourd (Peerkangai) - 1 (skin peeled and chopped to small cubes)
Onion - 1 (chopped to small pieces)
Tomato - 1 (chopped to pieces)
Grated coconut - 2 tbsp
Khus Khus - 1 tsp
Cashew - 4
Salt - to taste
Turmeric - 1/4 tsp
Red chili powder - 1/2 tsp
Ginger - chopped 1/4 tsp
Garlic - chopped 1/4 tsp
Oil - 2 tbsp
Clove, cinnamon stick, fennel seed - little
Water - as required

Preparation method:-
Heat the kadai add  oil, spices(fennel, clove, cinnamon) and fry when nice aroma come , add chopped ginger, garlic. 

When ginger garlic fried add chopped onion and fry till it turns color.

Add chopped peerkangai (ridge gourd).

When it gets half cooked add chopped tomato.

Add turmeric, salt and chili powder at this stage.

Sortae all the  vegetables till the tomato becomes soft. Required amount of water is added and close with a lid to the vegetables to cook softly. 

In a mixer add coconut, cashew and khuskhus with little water. Grind to fine paste.

When the vegetables are cooked add the grind paste to the gravy and cook this raw smell goes off.

Add chopped coriander leaves and serve with hot roti or chapathi.

Masoor dhal gravy (Sigapu thuvaramparuppu masala)

Masoor dhal gravy (Sigapu thuvaramparuppu masala) - Preparation time 15 mins
For long time i want to try the dhal which will be in pinkish orange color (Masoor dhal). We use the toor dhal, mung dhal and urad dhal in south indian cooking but not masoor dhal. Read in some article that this contains rich source of protein like other dhal. In restaurant we used to get dhal which will taste unique and different.
I thought of making dhal using masoor dhal so did some digging on dhal preparation and finally did it. This dhal came out really tasty and well. I am sharing the way i prepared.

Ingredients:-
Mustard - 1/4 tsp
Split urad dhal - 1/2 tsp
Green chili - 2
Turmeric powder - 1/4 tsp
Salt - to taste
Masoor dhal - 1 cup
Onion - 1 (cut to small and thin strips)
Tomato - 1 (small size chopped)
Gram masala - 1/2 tsp
Cumin seed - 1 tsp
Coriander leaves - Cleaned, washed, and chopped finely 1 tbsp
Sesame oil - 1 tbsp
Ginger - 1 inch (cleaned, peeled and finely chopped)
Water - to cook
Ghee - 1 tsp

Preparation method:-
Pressure cook masoor dhal with 1 cup or sufficient amount (till the dhall is fully immersed) of water, turmeric powder for 4 to 5 whistle and in slow flame for 5 mins. Switch of the flame and leave to cool.

Heat a kadai. Add sesame oil mustard to splutter, urad dhal to slight brown and add the cumin. When the cumin splutters add the green chili, ginger and onion

Add chopped tomato and water to cook the onion well.

When cooked mash the cooked masoor dhal and add.

Leave this gravy to boil and switch of the flame. Mix the gram masala, a tsp of ghee and chopped coriander and cover the gravy.

Serve this gravy with chapathi or dosa. It goes well with both the dishes.

Easy Channa masala (Vellai kondakadalai kuruma )

Easy Channa masala (Kondakadalai kuruma ) - Preparation time 20 mins for soaked and boiled channa
My mom used to prepare channa masala for puri. It is a very long process because she used the proper method of grinding tomato paste, onion paste, ginger garlic paste, etc it will be really delicious and we all used to take some extra puri's if she prepare's this side dish. I want to prepare the dish for puri's but i don't want the long process so i used to prepare in my way (with minimum or no grinding process). I also don't use the readily available channa masala powder because i don't know what ingredients or spice's they use to prepare it.

After few research and analysis from internet i thought of adding the spice which we like at the same time i have to get the flavor and taste of the channa masala. For example i don't like the cardamom flavor in kuruma or rice so i don't add that spice. This is the advantage when we prepare the masala in our home another important thing is we have to refrigerate the masala because i don't know what will be the shelf live of the masala. We can prepare this easily when it is required provide the spices are available in our home. Refer channa masala powder

Ingredients:-
Kabuli Channa (Vellai kondakadalai) - 1 cup  (soaked overnight and pressure cooked with required water for 4 to 5 whistle)
Onion - 1 ( chopped finely to small cubes)
Tomato - 2 chopped finely to small cubes
Green chili - 1
Turmeric powder - 1/4 tsp
Salt - to taste
Fresh coriander leaves - 2 tbsp
Ginger - 1 inch (chopped to fine strips or crushed)
Garlic - 4 ( chopped finely)
Bay leaf - 1 (split to small pieces)
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp (roasted and powdered)
Cloves - 2
Channa masala - 1/2 tsp
Sesame oil - 3 tbsp

Preparation method:-
In a pressure pan (or some heavy bottomed pan) add oil, bay leaf and roast. Add finely chopped ginger, garlic, sortae for few mins. Nice aroma will come.
Add chopped onion, green chili,little and fry till the onion is slightly cooked. Now add turmeric powder,coriander and cumin powder.
Fry for few seconds and add chopped tomato and sortae till the tomato is cooked.
Now goes in the softly cooked channa dhal,1 tbsp of coriander leaves, channa masala andmix well.
Add extra water in the boiled channa and pressure cook for one whistle. Switch of the flame.
The juice of the gravy will get into the boiled channa. This will be very tasty. If you want cook till the gravy is thick and oil separates.
Garnish with chopped fresh coriander leaves. Serve this with hot chapathi or puri.

Beetroot, carrot and beans kuruma (Gravy)

Beetroot, carrot, beans kuruma - Preparation time 25 to 30 mins
Pleasant to seen this beetroot kuruma. Taste will be good. This kuruma goes well with parota and chapathi. We are using different color of vegetables to get nutrition value of all the vegetables. Usually I make this kuruma when I prepare parota in home.

Ingredients:-
Chopped vegetables - 2 cup (beetroot, carrot, beans, onion)
Garlic pods - 10 (without skin)
Ginger 1 inch & 5 garlic crushed
Saunf - ½ tsp
Cinnamon - 1 piece
Bay leaf - 1
Clove - 1
Coconut - 4 tbsp
Sesame oil - 2 tbsp
Red chili powder - 1 tsp
Kaskas - 1/4 tsp
Salt to taste

Preparation method:- In a tawa heat oil and add spices (Saunf, bayleaf, cinnamon & clove) roast till brown. Add crushed ginger, garlic. Fry till raw smell goes off.
Add the chopped beetroot, carrot, beans and fry for few mins and add the onion and fry.
Add salt, water and boil the vegetable till it is cooked.
In a mixer grind coconut, kaskas & saunf. Add this gravy to cooked vegetable along with red chili powder and boil.
This goes well with parota/roti/chappathi.

Vellai karamani kurma(Blackeye bean gravy)

Vellai karamani (my version of dal makkani using Black eye bean gravy) - Preparation time 20 mins

Innovation of this recipe is interesting. I soaked vellai karamani for making sundal but my husband called and told that he will be coming late. I thought if he takes sundal late night then taking dinner will get postponed so I thought of converting the sundal into some side dish for chappathi.

In hotel we used to take dal makkani for chapathi i liked the taste of makkani very much. So implemented that into blackeye bean. It came out well and tasty.

Ingredients:-
Blackeye beans - 50 gms or try out with two handful bean (Soak for 4 to 5 hrs)
Onion - 1 (chopped to small sq pieces)
Tomato - 1/2 or 1 according to your taste
Ginger - 1 inch size (chopped finely)
Small garlic pods - 8 to 10 (chopped finely)
Turmeric powder - 1/4 tsp
Salt - to taste
Green chili - 1
Red chili powder - 1 tsp
Sesame oil - 1 tbsp
Cumin seed - 1/2 tbsp
Garam masala powder - 1 tsp ( I used my home made masala for this )

Preparation method:-
Pressure cook the soaked black eye bean for 3 whistle with required amount of water. Mash slightly and keep
In a tawa add oil, cumin to splutter and onion. when onion slightly cooked in goes finely chopped ginger, garlic, turmeric powder, chili powder and tomato. Cook till tomato's raw smell goes off.
Add the excess water from the cooked black eye bean.
When it starts boiling add salt and slightly mashed bean along with the garam masala powder.
Leave this to boil for 10 mins. You can add water if you want the gravy to be little thin.
This will be tasty and goes well with chapathi.

Lady's finger dry curry(Vendakai curry)

Lady's finger dry curry (Vendakai curry) - Preparation time 15 mins
My husband like this side dish for chapathi's. Simple to make.

Ingredients:-
Lady's finger - chopped one cup or 100 gms (1 or 2 inch length) . Slit them diagonally.
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger - slice thinly a one inch piece
Onion - 1 cut to thin strips
Saunf, Cumin seed - 1 tsp
Fenugreek seed - 1/4 tsp
Cinnamon stick - small piece
Salt - to taste
Sesame oil - 2 to 3 tsp

Preparation method:-
Dry roast saunf, cumin, fenugreek, cinnamon and grind to powder. Keep this separately to add finally according to your taste.
Heat a kadai add lady's finger, oil and ginger. Fry this till the vegetable is half boiled and the stickiness goes off.
Now add onion and fry along with turmeric, salt and chili powder. When lady's finger and onion is cooked it will become soft.
Add the powdered masala to the dry curry and cook for 5 mins. The raw smell will go off.
Serve this with phulka or chapathi's

Chow Chow and Carrot kurma

Chow chow & Carrot kurma - preparation time 20 mins
In my in-laws house they prepared this kuruma. As we are adding vegetables it became more healthy and tasted good & different.

Ingredients:-
Chow chow - 1 cup (chopped to small cubes)
Carrot - 2 (chopped to small cubes)
Onion - 1 (chop to thin strips of one inch)
Red chili powder - 1 tsp
Ginger - 1 inch
Garlic - 5 pods peeled and 3 with skin
Coconut - grated 2 tbsp
Saunf, cinnamon, clove - little & according to your taste
Badam paste - 1 tbsp (soaked and made to paste with little water)
Turmeric powder - 1/4 tsp
Salt - to taste
Sesame oil - 2 tbsp
Water - as required

Preparation method:-
Crush peeled ginger, little saunf and garlic with skin. Keep them separately.
In a heavy bottomed tawa heat oil and add the spices. When saunf turns light brown add crushed ginger and garlic.
When raw smell of onion goes off add chopped onion, chow chow, carrot and sortae for 10 mins.
Add water till the added vegetable are immerses. Close the tawa till the vegetable get cooked well and soft.
Grind the coconut to paste. Add coconut paste, chili powder, turmeric powder, badam paste and cook the raw smell goes off and slightly oil separates.
Serve this with hot chapathi or puri's.

Fresh green peas masala (Pachai Pattani masala)

Fresh green peas masala (pattani masala)- preparation time 20 to 25 mins
Wish you all a very Happy new year. Let this year filled with happiness, peace and love. Hope you all celebrated new year well.


Health tips:- Peas is rich in Vitamin K, Vitamin C,iron, Manganese, folate, phosphorous,copper, zinc, protein, etc. So try to use fresh peas when available inside of tinned or preserved one. You can add peas in gravies, kuruma, dry curry and salad, so the required nutrients will be added at least in small quantity. People who have some uric acid problem should avoid it.

I made the peas masala and it came out well. I won't buy ginger-garlic paste so i used fresh ginger and garlic. You can use it if you have the paste. I didn't make onion or tomato paste. Try this out this is simple and easy to make. I used masala powder(i will surely share the making of masala powder) which i made in home but you can use your garam masala.

Ingredients:-
Fresh peas - 1 cup (or 50 to 100 gms according to your wish)
Onion - 1 ( chopped to thin half inch strips)
Tomato - 2 chopped finely
Green chili - 2
Turmeric powder - 1/4 tsp
Salt - to taste
Fresh coriander leaves - 2 tbsp
Sambar powder - 1/2 tsp
Ginger - 1 inch (chopped to fine strips or crushed)
Saunf - 1/2 tsp
Garlic - 4 ( crushed nicely along with 1/2 tsp of saunf)
Bay leaf - 1 (spilt to small pieces)
Garam masala - 1/2 tsp
Sesame oil - 3 tbsp

Preparation method:-
In a pressure pan (or some heavy bottomed pan) add oil, bay leaf and roast. Add crushed ginger, garlic, saunf sortae for few mins.
Add chopped onion, green chili, peas, little salt and fry till the onion is slightly cooked. Now add sambar powder, turmeric powder.
Fry for few seconds and add chopped tomato and sortae till the tomato is cooked. Add 1 tbsp of coriander leaves, garam masala and mix well.
Add water till it comes to gravy consistency (might be 25 to 50 ml) and pressure cook for 1 or 2 whistle.
Open the lid after 10 mins or vapor is released and cook till the gravy is thick and oil separates.
Garnish with chopped fresh coriander leaves. Serve this with hot chapathi or poori. This will be very tasty.


Note :You can increase the spice level according to your taste by adding green chili. If the gravy is too spicy don't worry add some thick coconut milk or normal milk and mix it will be tasty.

Pudalangai masal (Snakegourd curry)

Pudalangai masal (Snake gourd masal) - Preparation time 15 to 20 mins
Snake gourd is rich in iron, calcium, fibre and vitamins. Improves laxative and is an antibiotic. We have to add Snake gourd to our food so it will be good for health. We can make dry curry, kootu and take along with rice or chapathi. When i asked my sister in law to cook some different side dish for chapathi she prepared this (as per her daughter's suggestion) curry.

Ingredients:-
Pudalangai - 2 Chopped to thin slices (remove the inner portion of snake gourd)
Tomato - 1 Chopped to small cubes
Onion - 2 chopped to strings
Green chili - 2
Turmeric powder - 1/4 tsp
Salt - As required
Sambar powder - 1tsp
Curry leaves - 10
Mustard seed - 1/4 tsp
Urad dhal - 1 tbsp
Oil - 2 tbsp

Preparation method :-
In a tawa heat oil. Add mustard seed, when splutters add urad dhal and fry till it becomes golden brown.
Add slitted green chili, chopped onion and sortae for few mins.
Add tomato and fry for 5 to 10 mins. Now chopped pudalangai goes into the tawa. Add turmeric, sambar powder and sprinkle little water. Cover the tawa and stir occasional so that the gravy wont stick to tawa.
Cook till all the vegetables are tender. Finally add curry leaves and transfer to serving bowl.
This can be taken with rice or chapathi. It will be tasty and healthy dish. You can add little water and make as gravy or take as dry masal. I liked it, you might also like.

Potato and Carrot kurma (Urulai kizhangu & carrot kuruma)

Potato & Carrot kurma - preparation time 15 to 20 mins
When we went to mother-in-laws home. We (me & my sil) asked her to suggest some different kuruma or sidedish for chapathi she asked her to try this one. It came out well and everyone enjoyed with chapathi.

Ingredients:-Carrot - 2 (Peel the skin & chop into cubes)
Potato - 2 (medium size, peel the skin and chop to cubes)
Onion - 1 (chopped to strings)
Sesame oil - 2 tbsp
Mustard - 1/4 tsp
Curry leaves - 1 string

Grind below ingredients to paste with little water
Pattai (Cinnamon) - 1 small piece
Red chili -2 or 3
Garlic pods - 3
Karambu (lavangam) - 2
Fennel seed (perum jeeragam) - 1/2 tsp
Grated coconut - 5 tbsp
Salt - to taste

Preparation method:-
In a pressure pan add oil, mustard to splutter . Now add few curry leaves, onion, carrot & potato. Sortae for few mins add salt and pressure cook for 2 or 3 whistle.
When vegetable is cooked add the ground paste and cook till raw smell goes.
You can take this with Roti or Chapathi. This is very simple and easy to make recipe.

Tomato & Onion Kurma (Thakkali vengaya kuruma)

Tomato & Onion Kurma (Thakkali , vengaya kurma) - preparation 20 to 25 mins

Ingredients:-
Tomato - 1 (chop to cubes)
Onion - 2 (Chop to small thin strings)
Chili powder - ½ tsp or 1 tbsp (according to your spice)
Salt to taste
Saunf - ½ tsp
Cashew nut - 4 to 5
Small onion - 6 to 10
Milk - 25 to 30 ml
Garlic pods - 10
Sesame oil - 4 to 5 tbsp
Ginger - 1 inch piece

Preparation method:-
Grind small onion, Cashew with little water.
Crush the saunf, 4 garlic, and ginger to small flakes.
In a kadai heat oil, add crushed saunf, garlic & ginger. When it is cooked (slight the color will change and nice aroma will come) add chopped onion & remaining garlic pods and roast till onion is transparent.
Add tomato and saute till tomato is cooked. Now add the paste (onion & cashew), chili powder, little water and cook in low flame.
When cooked add milk and cook till it becomes thick gravy.
Take this kurma with Phulka or chappathi. It will be spicy and have bit sour taste of tomato.

Potato with onion & tomato gravy (Urulai kizhangu, thakkali, vengaya kuruma)

Potato with onion & tomato gravy (Urulai kizhangu, thakkali & vengaya kuruma) - preparation time 20 mins

Ingredients:-
Tomato - 1 (chopped to 8 cubes)
Potato - 3 (chopped to cubes like tomato)
Onion - 1 (chopped to small strings)
Green chili - 1 (split)
Turmeric - ¼ tsp or little
Sambar powder - ½ tbsp (or according to your taste)
Coriander leaves - finely chopped
Salt - to taste
Water - little (150 ml)
Fennel seed - ¼ tsp
Bay leaf - 1
Clove - 2 or 3
Oil - 1 or 2 tbsp

Preparation method:-
In a pressure pan add oil fennel, bay leaf, clove and roast.
Add the chili, onion and saute. Add tomato, potato, coriander leaves( little) and
saute for 5 to 10 mins.
Add turmeric, sambar powder and mix well.
Add the water and pressure cook for 2 or 3 whistle.
Open the pan and mash few potatoes piece and leave the few pieces.
Garnish with coriander leaves.
Take this is Phulka or Chappathi.

Potato masal for puri (Urulai kizhangu masala)

Potato masal for puri can be taken for chapathi also - preparation time 15 to 20 mins
Our traditional sidedish for puri which is an easy recipe for beginners.

Ingredients:-
Boiled potato - 3 (pressure cook the potato, peel off the skin and chop to big cubes)
Small onion - 10 (chopped to thin strips)
Green chili - 2 (chopped to small pieces)
Carrot - 1/2 cup (optional)
urad dhal - 1 tbsp
mustard seed - ¼ tsp
Sesame oil - 2 or 3 tbsp
Salt - to taste
Turmeric powder - ¼ tsp
Coriander leaves - finely chopped 1 tbsp
Bengal gram flour - 1/4 tsp
Curry leave 1 string - finely chopped

Preparation method:-
In a pan add oil, mustard, urad dhal and fry till the dhal is golden brown.
Add the chopped green chili, onion,carrot(optional), curry leaves, salt and fry till the onion is cooked.

Add turmeric powder, required water to cook. 

Add mashed potato pieces to boiling items.

Mix bengal gram flour with little water and add this paste to boiling gravy it will make the gravy thick and gives the glossy, tempting look.

Leave to boil for few mins so the raw smell of bengal flour goes off.

Finally garnish with fresh coriander leaves

Take this curry with puri.

Mung dhal gravy (Pasiparuppu dhal)

Mung dhal gravy (Pasiparuppu dhal) - preparation time 15 to 20 mins
Mung dhal is easy to digest and quick to make recipe.  This dhal makes body cool so try to add this dhal in your daily recipes. You can boil and add to your dry curry or make dhal as mentioned below or make sundal.

Ingredients:-
Tomato - 1 (chopped)
Onion - 1 (chopped)
Chili - 2
Ginger - 1 inch (finely chopped)
Coriander leaves - 4 (finely chopped)
Mustard - ¼ tsp
Urad dhal - 1 tsp
Turmeric - ¼ tsp
Salt - to taste
Mung split dhal - 100 gms

Preparation method:-
In a pan fry add oil, mustard, urad dhal, chili and roast.
Add tomato, onion, ginger, turmeric and cook till the onion and tomato is tender. Add little
water & salt.

Cook the dhal with required amount of water for 2 or 3 whistle in pressure cooker or in a vessel (as required).
It has to be soft when crushed using fingers.

To cooked onion & tomato add dhal mix.

Finally add chopped coriander leaves.
Serve this with rice or chapati. If you like you can take this with rice also.

Potato & Onion Kurma (Urulai kizhangu & Vengaya kuruma)

Potato & Onion Kuruma (Urulai kizhangu & vengaya kuruma) - preparation time 15 to 20 mins

Potato and onion will be available in home so if you decide to make roti or chapathi you can try this simple but yet delicious kurma. If you like you can also add fresh peas along with onion and make this kuruma. Try it out.

Ingredients:-
Boiled Potato - 2 (chop to cubes)
Onion - 2 (Chop to small thin strings)
Green chili - 3 (Adjust to your spice level)
Salt to taste
Saunf - ½ tsp
Bay leaf - 1
Poppy seed - ½ tsp (optional)
Grated coconut - 3 tbsp
Garlic pods - 10
Ginger - 1 inch piece

Preparation method:-
Grind coconut, chili, little saunf , poppy seeds with water to paste.
In a kadai heat oil. Add remaining saunf and roast till brown and add bay leaf, mashed ginger, garlic, onion and fry till onion is light brown in color.

Add potato, little water and grind paste. Boil this till it becomes thick gravy.

Take this potato & onion kuruma with chappathi or puri or vegetable fried rice or even with curd rice.