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One more simple and easy recipe to ease your busy morning. This tomato pachadi is of south Indian style mostly use it as a side dish. It goes very well with onion paratha, plain roti, chapati and even you can mix it with plain rice it tastes amazing.
In Tamil language the word "Pachai" means green or raw and "adi" means pound. Broadly translated, it refers to food which has been pounded.
Ingredients:
Tomato (chopped)- 1 big no.
Green Chili (chopped) - 1 no.
Fresh Coriander Leaves chopped - 1/4 cup
Red Chili Powder - 2 tsp
Salt to taste
Curd - 1 cup
> For Grinding:
Coconut grated - 2 tbsp
Mustard Seeds - 2 tsp
> For Seasoning:
Mustard Seeds - 1tsp
Whole Red chili - 1 no.
Asafoetida / Hing - 1 pinch
Curry leaves - 3 to 4
Coconut oil/ Vegetable oil - 2 tsp
Time Required: 15 mins.
Directions:
Step 01) Grind the grated coconut and mustard seeds in to fine paste
2. In a bowl add the above paste, chopped tomato, green chilies, fresh coriander leaves, red chili powder and salt mix it well. Then add the curd and mix it nicely
3. Heat oil in a pan in medium flame (use coconut oil to bring out the authentic taste of south India) add whole red chili, mustard seeds, Asafoetida /hing and curry leaves. Add this seasoning to tomato pachadi.
Serve: Serve with chapati, onion paratha, roti, or even it goes very well with plain rice.
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Sweetness of capsicum with tanginess of tomatoes and crunchiness of onions all veggies are nicely stir fried in kadai with touch of a simple masalas gives a filling and satisfying taste. It is very quick to prepare and it could ease your busy morning routine. It's one of favorite sabzi to my FIL.
Ingredients:
- Capsicum (diced) - 2 nos. (big)
- Onion (diced) - 1 no (big)
- Tomato (diced) - 1 nos (medium)
> for Masala Powders:
- Red Chili Powder - 2 tsp
- Turmeric Powder - 1/2 tsp
- Garam Masala Powder - 1 tsp (Many grounded Indian spices - available in Indian store)
- Cumin seeds powder - 1/2 tsp
- Coriander seeds Powder - 1/2 tsp
- Salt to taste
> For Seasoning:
- Mustard Seeds - 1 tsp
- Urud Dal /White Lentils - 1 tsp
- Garlic & Ginger paste - 1 tsp (optional)
- Oil - 3 tsp
Time Required: 20 mins.
Method:
Step 01) In a medium flame heat a pan and sprinkle a few drops of oil add the seeds. When the seeds crackle, add the onion fry till the onion is transparent
Step 02) Add the capsicum and stir fry for 3 mins. And then add tomatoes
Step 03) Once all veggies are nicely sauted add all the masala powders as mentioned in ingredient list and mix nicely and cook till raw smell of masala disappears
Serving: Return to low flame stir gently every now and then. Transfer to serving dish and Serve hot with chapati's
Feeling lazy to cook for the day? Try this simple kuzhambu recipe
then. Kuzhambu is Tamil cuisine. It is a side dish to steam rice and popular in
southern part of India. Mostly Kuzhambu is prepared using different type of lentils/dals
, selection of vegetables and tamarind juice and spices. This one done using base ingredient as curd /mor
and suitable vegetables for this recipe are white pumpkin, Lady Finger/Bendi, Arbi/Sepankizhangu/ Taro
Root, chow chow /chayote or tomato. It is very quick to prepare
compromising taste. It could ease your busy morning routine.
If I try to translate the recipe name in English Mor Kuzhambu =
Curd Stew
Ingredients:
- Sour Curd - 3 cups
- Besan/ Kadalai Mav / Chickpea Flour- 1 tbsp
- Tomato - 1 no.
- Turmeric Powder - 1 tsp
- Salt to taste
>For Grinding
- Grated Cocounut - 1/4 cup
- Green Chilies - 3 to 4 nos. (as per taste)
- Jeera/Cumin Seeds - 2 tsp
- Ginger - 1" piece
>For Seasoning
Time Required: 20 mins.
Method:
Step 01. Whisk the curd nicely (use sour curd for better taste)
Step 02. Add besan and mix well without lumps
Step 03. Blend the green chilies, cumin seeds, grated coconut and ginger piece into fine paste using little water
Step 04. Add diced tomato, turmeric powder, salt and grounded paste into curd and mix well
Step 05. Heat a pan in a low flame cook them for 3 mins. or like when it starts to raise. Switch off the flame when it is about to boil.
Step 06. Temper with mustard seeds and garnish with curry leaves. Simple yet yummy tasty most satisfying comfort mor kuzhambu is ready for lunch box.
Serving: Serve with any curry and papad. The perfect combination will be Eggplant/ Brinjal Curry, Beans Usili and Potato curry but this time I tried with sundal it was nice too :)
Tips:
01. Vegetables other than tomato boil them first and then add it to curd mixture and for bendi/lady finger fry them nicely then add
02. Always cook in low flame do not boil the curd
Very very simple yet most satisfying dish and goes very well with hot rice, dosa and even with chapati's.
Ingredients:
• 2-3 Tomatoes
• 2 Green chilies
• 4-6 Curry leaves
• 1/4 tsp Turmeric powder
• 1/4 tsp Asafetida/Hing
• 1 tbsp Red Chilli Powder
• 1 tsp sugar
• 1/3 Cup Tamarind/ Imli/Puli juice
• Salt to taste
• Coriander for Garnishing
For Seasoning:
• 1 tbsp Oil
• 1/4 tsp Mustard seeds
• 1/4 tsp Udrud Dal /White Lentils ( (grown in Indian subcontinent- Available in Indian Store)
• 1/2 tsp Cumin seeds (optional)
Time Required: 15 mins
Method:
1. Wash and chop the tomatoes in to small pieces
2. Heat oil in a pan, add seeds, and allow them to splutter
3. Add curry leaves stir fry for 1 minute
4. Add chopped tomatoes, green chilies & cover,simmer for 5 minutes.
5. Add salt, turmeric powder/ Haldi, red chili powder, Asafetida/Hing, tamarind juice and sugar mix nicely
6. Return to low flame stir gently every now and then and cook till everything is tender
7. Serve hot with rice
Note: You can use jaggery instead of sugar (Jaggery is a sweetener made from sugar cane juice - available in Indian Store)
If coconut is not available at home I simply go for this chutney. It goes very well with most of the breakfast dishes like Idli, Masala Dosa, Rava Roti, Rava Dosa, etc., Enjoy this spicy finger licking chutney.
Ingredients:
> For Chutney
- 1.5 cup Tomato chopped
- 1 cup Onion chopped
- 3 tsp Red chili Powder
- 1/4 tsp Haldi/Turmeric powder
- Tamarind tiny ball in size
- Few of curry leaves
- Salt to Taste
> For Seasoning
- 1 tsp mustard seeds
- 1 tsp urad dal /White Lentils (grown in Indian subcontinent- Available in
Indian Store)
- Few of curry leaves
- A pinch of asafoetida/Hing
Time Required: 15 -20 mins
Method:
Step 01) Heat oil in a pan and add chopped onion saute 2 mins.
Step 02) Add tomato and stir fry 1 min.
Step 03) Add curry leaves, salt, red chili powder, turmeric powder and tamarind
Step 04) Stir fry nicely till raw smell disappears
Step 05) Allow this to cool down completely
Step 06) Grind the above with no water or just a few drops of water and make it thick
Step 07) Add seasoning to the chutney
