Cauliflower Peas Kurma | Side dish for Chapati

I'm sure everyone is not yet come back from the cricket fever so am I. It was a awesome match and I was happy the boys in blue made it this time, proud of you guys. Chak de India!!

I saw this recipe from Mallika Badrinaths cookbook and tried it. And now this has become my keeper recipe for cauliflower peas kurma. Here goes the recipe from my kitchen....

Cauliflower Peas Kurma Recipe:

Serves 3

Ingredients:

• Cauliflower - 1 big flower
• Green Peas - 1/4 cup
• Onion - 1/2 cut lengthwise
• Tomatoes - 1/2 medium sized cubed
• Chilli powder - 1/2 tsp
• Turmeric powder - a generous pinch
• Coriander leaves - 1 tbsp chopped finely
• Oil - 2 tbsp
• Salt - to taste

Grind to a paste:

• Coconut - 1/4 cup
• Fennel-1 tsp
• Cashew- 5
• Onion - 1
• Tomato - 1
• Gram dal(Pottukadalai)-1 tbsp
• Garlic -4 flakes
• Green chillies - 2
• Cinnamon- 1/2 inch piece
• Cloves - 1

Method:

1. Grind all the ingredients under 'to grind' with little water to a smooth paste and keep aside.
2. Chop cauliflower into small florets and pressure cook it along with peas with salt and turmeric powder only till half done.
3. Heat oil in a pan, add onions fry till golden brown then add tomatoes fry until raw smell leaves.Add chilli,turmeric powder and mix well.
4. Now add the ground paste and fry till raw smell leaves and oil seperates. Add 1/4 water(adjust according to thickeness) and allow it boil for 5mins.
5. Now add cauliflower and peas , mix well. Add water if required and allow the kurma to boil 3-5 mins.Garnish with coriander leaves and switch off.

I love kurmas with dosas, rice and chapatis...So if I make this for lunch I make the quantity a bit more to be enough for dinner too. Attimes , the lazy me preplans for dinner too :)

This is easy with just grinding without sauting and comes in handy for lunch. Ammas version of vegetable kurma is a bit lengthy process with sauting and grinding but still it has an unique taste. So I use the above recipe for cauliflower peas kurma and ammas recipe for veg kurma :)

My Notes:

• While cooking/pressure cooking cauliflower and peas, make sure its only half cooked else it will turn mushy while it gets boiled with the kurma.
• The qunatity of gravy is more in this method, so you can also use it as a sidedish for rice.
• The same method can be used for making vegetable kurma also.
• You can make the consistency a bit watery if you are serving it for rice.
• I used fresh cauliflower and peas, you can alternatively use frozen ones too.

Side dish for Idly, Dosa | Onion Tomato Chutney

We are just back from Chennai, though it was tiresome I'm back with lots of memories and contentment. And when it came to shopping the only shop I insisted to go was Santosh super stores and I enjoy(ed) shopping there :)

Thanks EC for featuring me in Sundays Super Blogger Series :)

Now coming to todays recipe, am sure everyone makes this chutney in their own variation. I wanted to share ammas version of making this chutney in thokku style and here it is:

Onion Tomato Chutney Recipe

Serves 3

Ingredients:

To grind to a smooth paste:

• Tomato -3
• Onion - 1/2
• Garlic - 6 cloves
• Red chillies -2

To temper:

• Oil - 2 to 3 tsp
• Mustard Seeds - 1 tsp
• Urad Dal - 1/2 tsp
• Onion -1/2
• Curry leaves - 1 tbsp halved

Method:

1. First grind the ingredients under 'to grind' to a smooth paste and keep aside.



2. Heat oil, add mustard seeds, urad dhal and allow mustard seeds to splutter and urad dal to brown a little. Then add curry leaves fry for a min then add onions and saute until golden brown



3. Now add the ground paste and allow it to boil with 1tbsp of water. Saute it and simmer it until the raw smell leaves and the chutney thickens like thokku. Switch off and transfer to serving bowl or an airtight container.

Serve the chutney with idlis / dosas or even rotis. Amma makes this chutney 2 other ways too but this version is liked by all of us so wanted to share it here.

This chutney goes well with idlis and rotis too and thats the speciality with this chutney that it goes almost with any tiffin item. The chutney should be in thokku consistency. And you can add gingelly oil(nalennai)/ ghee and enjoy it with hot idlis. I served them with kuzhipaniyaram and it tasted divine :)

My Notes:

• It keeps good for 3 days when refrigerated, ideal for a days travel too,



• Allow the chutney to thicken in sim, saute it now and then to avoid burning at the bottom. Thickening in simness gives it a unique flavour and taste.



• You can omit onions for sauting and add it fully for grinding too.

Pasi Paruppu / Moong Dhal Kurma

This easy moong dhal(paasi parupu)kurma recipe is from my aunt. There is no grinding part at all, its so easy and simple still its lemony flavour adds to the taste.

Ingredients:

Cinnamom - 1/2 inch piece

Cardomom - 1

Cloves - 2

Moong Dhal - 1 cup

Onion - 1 medium size

Tomato - 1

Green Chilli - 1

Turmeric powder - a pinch

Chilli powder - 2 tsp

Garlic - 3 to 4 chopped

Lemon - 1 medium size

Oil - 3 tsp

Method :

1. Dry roast moong dhal for few mins till nice aroma comes. Pressure cook it with 1/4 cup of water till mashy and keep aside.

2. In a kadai, heat oil, add cinnamom, cloves and cardomom and saute well.Add chilli, garlic and onion and keep sauting till onions are fried well.

3.Now add tomato and fry for 2mins, add turmeric and chilli powder.

4.Add mashed moong dhal and 1/2 cup water. Leave it to boil for 5mins.

5.Switch off and squeeze lemon while serving!

It goes well with dosas, idlis and even chapathis. This is going to be my keeper hereafter when there is lil time in hand to cook a side dish!