Paruppu Urundai Kuzhambu - Gravy Recipes

Ingredients

 For urundai

• Toor dal   - 3/4 cup
• Small onion  - 10
• Red chillies -  3 
• Fennel - 1/2 tsp
• Coriander leaves  few
• Ginger - 1 inch
• Curry leaves few
• Salt to taste 

For Kuzhambu/Gravy

• Tamarind - 1 gooseberry size (extract juice)
• Small onions  - 1/2 cup
• Garlic  - 6 flakes
• Tomato - 1 small (chopped)
• Sambar powder - 1 tbsp
• Coriander powder - 2 tbsp
• Turmeric - 1/4 tsp
• Salt to taste
• Coconut - 1/2 cup
• Garlic flacks - 2
• Jeera - 1/2 tsp

To temper

• Sesame oil  - 2 tbsp
• fenugreek seeds  - 1/2 tsp
• Mustard - 1 tsp
• curry leaves - 2 sprigs

Preparation

• Soak toor dal for 2 hrs, drain water from the dal, grind it with red chillies, fennel, salt and ginger to a semi coarse mixture.  No need to add water while grinding. Transfer it to bowl and add chopped onions, salt, coriander leaves, curry leaves and mix well.
• Make small balls and steam it in idly plates for 10 minutes and kept aside. 
• Heat the pan with oil, add the tempering ingredients and temper. Add garlic, onion and fry till colour change.
• Now  add  tomatoes and fry sauce till juicy, add the tamarind juice, sambar powder, coriander powder, turmeric powder and bring to boil.  Grind  coconut, jeera and garlic fine paste.
• Once raw smell leaves , add the grounded coconut paste, mix well  and allow to boil for 5 mins in medium flame.
• Finally add the parupu urundai  to the tamarind mixture and reduce the flame to low. Allow to cook for 5 mins.
• Ready to serve  Paruppu Urundai Kuzhambu with rice, dosa, idly and chappathi.

Potato Rice Recipe

Ingredients

• Rice - 1 cup cooked
• Potatoes - 2  (cut into small cubes)
• Onion - 1 chopped 
• Garlic cloves - 4  minced
• Green chili  - 1 slit
• Biryani masala  - 1 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1/2 tsp
• Salt as needed
• Oil - 2 tsp
• Curry leaves few
• Coriander leaves few
•  Jeera - 1/2 tsp

 Preparation

• Heat the pan with oil, add garlic sauce for a sec and  add green chilli, onions sauce till transparent.
• Now add the potato cubes, child powder, biryani masala, coriander powder, curry leaves and salt, mix well and sprinkle little water, close with lid and cook in medium flame till potato cooks well.
• Add the cooked rice and mix well.
• Finally add coriander leaves and ghee, mix gently.  Remove from heat.
• Ready to serve Kids favourite Potato rice with carrot raita, appalam/papad.

Vada Curry Recipe / Gravy

Ingredients

• Vada – 10 (break it into small pieces)
• Tomatoes - 3 big chopped
• Onion – 1 chopped
• Ginger garlic paste – 1 tbsp
• Curry leaves few
• Coriander leaves few
• Mustard – ½ tsp
• Chilli powder – 1 tsp
• Turmeric powder - ¼ tsp
• Bay leaf 1
• Cloves - 2
• Cardamom - 1
• Cinnamon - 1
• Salt to taste
• Oil – 2tbsp

Preparation

• Heat the pan with oil, add mustard after split and add cloves, cardamom, bay leaf, cinnamon stick. Saute for a sec.
• Add ginger garlic paste and curry leaves. Saute well.
• Add onions and saute till onions turn soft.
• Now add tomatoes and saute till mash.
• Add salt, chili powder and turmeric powder. Mix well and cook till oil leave out.
• Now add 1 cup water and allow to boil.
• Add the vada to the gravy and mix well. Cover and cook in low flame for 10 min.
• Finally add coriander leaves.
• Ready to serve tasty and spicy Vada curry with idli, dosa, poori and chappathi.

Note:
 You can make use of the left over masala vada  to make side dish for your dinner.

Easy and Quick Paneer Recipe

Ingredients

• Paneer – 200 gm
• Onion - 1
• Capsicum – 1
• Lemon juice – 1 ts
• Curd thick - 2 tbsp
• Ginger Garlic paste – 1 tbsp
• Red Chilli powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Oil – 2 tbsp
• Salt to taste
• Coriander leaves few

Preparation

• Cut the paneer and capsicum as cubes.
• Mix all the ingredient together and marinate for 30 mins. (except onion and cumin)
• Now heat the pan with oil, add cumin saute a sec and add the marinated paneer mixture. Mix well, cover and cook in medium flame.
• Allow to cook till raw smell goes off.
• It takes 7 to 10 min.
• Sprinkle few coriander leaves and serve.
• Ready to serve easy and healthy paneer recipe. Serve as a snack for kids and easy paleo diet recipe.

Beetroot Chutney Recipe

Ingredients

• Beetroot - 1 cup chopped/grated
• Coconut - 1/2 cup grated   
• Urad dal - 1 tsp
• Channa dal - 2 tbsp
• Red Chillies – 2 -3 
• Oil - 1-2 tsp
• Asafoetida - a pinch
• Ginger - 1/2 inch  
• Tamarind - a small piece
• Curry leaves few
•  Salt to taste

Preparation

• Heat the pan with oil, add urad, channa dal fry few sec till color change light brown, after that add asafoetida, red chillies saute few sec.
• Now add tamarind and ginger, saute for a sec, now add beetroot cook on medium flame, sprinkle few drops of water and cook till raw smell leaves.
• Finally, add coconut, salt, saute for a second and off the flame.
• Allow to cool down and grind the mixture by adding little water.
• Ready to server healthy beetroot chutney with idly and dosa.