Cauliflower Kurma – South Indian Recipes

Cauliflower Kurma with South Indian masala is yummy to eat with roti, poori, dosa, vegetable pulaos and Ghee rice.

Here is how easily you can prepare this simple south Indian dish with the ingredients that are easily available

Ingredients for Cauliflower Kurma Recipe

Cauliflower -1 medium sized flower

Onion chopped -1/2 cup

Tomato -1 big chopped

Ginger -1 inch piece

Garlic - 4 cloves

Green chillies -3

Oil -3 tsp

Turmeric powder -1/4 tsp

Coconut grated - 1/3 cup

Cashew nuts-1 tbsp

Salt as required

Chillie powder - 1 tsp

Coriander powder -2 tsp

Cumin Powder -1 tsp

Jeera seeds /cumin seeds -1 tsp

Cauliflower Kurma Preparation Method

Cut the cauliflower into small pieces, wash it and soak in boiling water for some time, then drain the water and keep the florets aside.

Then finely paste the cashew nut along with coconut and set them aside.

Then make ginger garlic paste with Ginger, Garlic and Green Chilies.

In a pan heat some oil, then add cumin seeds, once it splutters add onion and fry till they turn are cooked.

Then add the ginger garlic paste and fry for few minutes. Now add tomatoes and fry for some 2 to 3 minutes.

Then add cauliflower florets, turmeric powder, chili powder, coriander powder, cumin powder, salt and enough water.

Cook till the cauliflower turns soft, over cooking will spoil the dish.

Lastly add the grounded coconut paste, lower the flame and cook till everything gets combined well.

Garnish with coriander leaves.

The consistency of the kurma can be adjusted as per your preferences.

Gothumai Rava Kesari

It is just like ravai Kesari but with Gothumai.

Ingredients

• Gothumai Rava - 2 cups
• Sugar - 1.5 cup
• Ghee - 5 tbsp
• Pistachios - chopped 2 tbsp
• Cardamom a pinch

How to Make Gothumai Rava Kesari?

Heat a dry pan and add Rava to it. Roast until you feel the rava aroma coming from the pan.

Then put the rava in a pan and allow it to cool. To the same pan add some ghee, then add pista and roast it.

Now add some water to the pan and allow it to boil.

When the water starts to boil, add the roasted ravai to it little by little and keep stirring.

Then add sugar.

To avoid lumps keep stirring till you get the consistency.

End up with little more ghee and garnish with pista.

Serve it hot.

Lemon Rice - Elumichai Sadham

Elumichai Sadham is a simple traditional South Indian Recipe to make which is full of flavor and it is also healthy.

Ingredients needed to make Elumichia Sadham (Lemon Rice)

• Rice – 1 ½ cup
• Peanuts – ½ cup
• Lemon Juice – 3 to 4 tbsp
• Mustard seeds – ½ tsp
  Urad Dal – 1 tsp
• Bengal Gram – 1 tbsp
• Ginger – 1 tbsp (chopped)
• Green chilies – 2 slit
• Turmeric powder – ½ tsp
• Curry leaves – 10
• Salt to taste
• Oil

How to make lemon rice? (elumichai sadham cooking method)

Soak 1 ½ cup of rice in water for half an hour. Cook the rice with enough salt (each grain should be separate and not sticky).

In a pan add little oil and roast the peanuts and keep them aside.

Then heat 1 tbsp of oil in a pan and add mustard seeds and let them splutter. Then add Urad Dal, Bengal Gram, chopped ginger, and green chilies fry till the added dal turns brown (it may take 2 minutes) on medium heat. Then add turmeric powder and curry leaves and cook for 15 seconds.

Then add lemon juice to the mixture allow it to boil. Once it starts boiling remove from flame and add cooked rice to the lemon mixture. Also add the roasted peanuts to the mixture and combine well.

Adjust salt and lemon juice as per your need.

This is one of the simplest as well as light dishes in South India. This recipe is suitable for long journey as well as picnics as they make the work of the house wife easier. This is also a healthy lunch box recipe because of the nutritive value of ginger and turmeric.

How To Make Kothamalli Chutney – Raw Coriander Chutney?

Ingredients Needed for Coriander Chutney (Kothamalli Thovayal )

• Fresh Coriander Leaves – 2 big bunches (washed and chopped)
• Green Chilies – 4 to 5 (chopped length wise)
• Tamarind Paste – 2 tbsp
• Salt to taste

How to make Kothamalli Thogayal – green chutney – spicy coriander chutney?

Just grind well all the above ingredients.

Serving Tips

Dishes that can be served with kothamalli thogayal are idli, dosa, vadai, rice and sandwich too.

This recipe is easy to make and just take few minutes to prepare. In case of any unexpected guest for dinner or breakfast you can prepare this healthy and easy recipe and serve with idli and dosa.

South Indian Coriander Chutney - Kothamalli Chutney - Kothamalli Thogayal

Ingredients Needed for Coriander Chutney (Kothamalli Thovayal )

• Fresh Coriander Leaves – 2 big bunches (washed and chopped)
• Green Chilies – 2 (chopped length wise)
• Red Chilies – 2
• Chana dal – 1 tbsp
• Urad dal – 1 tbsp
• Cumin Seeds – ¼ tsp
• Tamarind Paste – 1 ½ tbsp
• Mustard Seeds – 1 tsp
• Few Curry Leaves
• Salt to taste
• Oil

How to make Kothamalli Thogayal – green chutney – spicy coriander chutney?

Heat 1 tbsp of oil in a pan. Add cumin seeds, let them splutter. Add dry red chilies, urad dal, channa dal and fry till brown color (approx. 3 minutes on medium heat).

Remove the mixture from pan and keep it aside.

Then to the same oil add the coriander leaves and green chills and fry for 3-4 minutes on medium heat.

Remove from heat and allow it cool.

Add the fried dals mixture, coriander leaves, green chilies, tamarind and salt in a grinder and grind well to till they become a coarse paste.

Serving Tips

Dishes that can be served with kothamalli thogayal are idli, dosa, vadai, rice and sandwich too.

I love this chutney as my mom prepares this one with my favorite vegetable biryani. Eating spicy veg. biryani with healthy kothamalli thovayal is yummy.

Spicy Coriander chutney or kothamalli thogayal is also very healthy as it is prepared with all Indian natural herbs which all are good for health.

Try this yummy recipe and share your experience!

Indian Plantain Fry Recipe (valakai varuval)

Ingredients:

• Plantain (valakai) - 2 
• Oil
• Sombu (Fennel seeds)- 1 tsp
• Garlic pieces -3
• Ginger - 1 inch
• Turmeric powder- 1/2tsp
• Red chili powder -1tsp
• Salt -as needed

How to make south Indian Valakai Varuval?

Remove the skin of raw banana and cut them in to small thin pieces.

Grind sombu, garlic, ginger, turmeric powder, red chili powder, salt and add little water.

Then boil the raw banana lightly and magnate with the paste for 15 min.

Now heat the pan with oil and add the marinated plantain mixture and fry. (Or)

Instead of deep fry try below method.

Heat the pan with 2 tbsp of oil and add curry leaves.

Now add the paste stir well for some time until the light color change comes.

Then add the boiled plantain and mix well.

Allow to roast in low flame.

Plantain fry Indian valakai varuval is ready to taste.

It goes well with curd rice. 

Valakai Varuval

Khara Pongal Recipe-Ven Pongal

South Indian Ven Pongal Recipe (Khara Pongal Recipe, Ghee Pongal Recipe)

Ingredients needed to make Ven Pongal 

• Raw Rice - 1 Cup
• Yellow Moong Dal - 1/2 Cup
• Ghee - 2 Tbsp
• Cumin Seeds - 1 Tsp
• Black Pepper - 1/2 Tsp
• Salt as per requirement
• Ginger - 1/2 Tblsp (Grated)
• Curry Leaves Few
• Cashew Nuts - 10 No.

How to make South Indian Spcial Ghee Khara Ven Pongal Recipe?

Wash the rice, dal, salt and add 4-5 cups of water.

Pressure cook till 4-5 whistles.

When it is done, mash this nicely with the back of the ladle.

In a kadai, add the ghee and throw in the black pepper and when it crackles add the cashew nuts and saute in a low flame till it becomes golden brown colour.

Lastly add the cumin seeds and switch off the flame in few seconds. Add curry leaves and ginger to this and saute for a few seconds.

Switch off the flame.

Mix the spices to the cooked rice and dal.

Mix well.

If you want just add a spoon of ghee to this and mix well.

Serving Tips

Enjoy ven pongal with Sambar and Cocnut Chutney.

Gravy Dosa

Ingredients:

• Thick & Spongy Dosa – 2
• Onion – 2
• Tomato – 2
• Green Capsicum – 1
• Oil – 3 tsp
• Red Chili Powder – ½ tsp
• Garam Masala Powder – ½ tsp
• Salt as per requirement

How to prepare Gravy Dosa:

Cut the dosa into small pieces. Heat oil, fry the onions till it turn golden brown.

Then add 2 tomatoes, chili powder, garam masala powder, and salt to taste.

Cook till the tomatoes turn mushy.

Add capsicum and fry for few seconds. Do not cook the capsicum fully.

Then add dosa and mix well till the dosa pieces get coated with the masala well.

Note: Instead of dosa you can also add idli to the masala to make masala idli.

How to Make Ragi Pakoda Recipe

Ingredients:

• Ragi Flour – 1 cup
• Onion – 1 cup (Chopped)
• Green Chilies – 5 (chopped)
• Few Curry leaves
• Salt as per requirement
• Oil to fry

Ragi Pakoda Saiyum Murai:

Mix ragi flour, chopped onions, green chillies, curry leaves, salt & water in a bowl together to obtain a solid state mixture. This mixture should not be too much solid but it should be little less drier than the chapathi or poori batter.

Heat oil in a pan

Drop the small portions of ragi mixture to oil and deep fry it (till it become crispy). Repeat the procedure for the remaining mixture

Now serve the hot Ragi Pakoda

Chukku Kappi - Karupatti Kappi - Dry Ginger Coffee

Ingredients:

For Chukku Powder:

• Dry Ginger Powder / Chukku Podi- 1/2 cup
  
• Coriander Seeds / Malli - 2 tblspn
• Cumin Seeds / Jeerakam - 1 tsp
• Peppercorns - 1 tsp
• Panakarkandu / Rock Candy - 3 tblspn (Optional)

For One Serving Coffee:

• Water - 1 cup
• Chukku powder - 1 tsp
• Karupatti / Palm Jaggery - 1 tblspn or to taste

How to prepare Chukku Coffee? (Chukku Kappi saiyum murai)

Take all the ingredients given in the list of chukku podi in a blender. Make this into a fine powder. Store this in a air tight container.

Now make the kapi, take water in a sauce pan. Add chukku podi and karuppati in it. Mix well.

Simmer this for 2 to 3 mins.

Now strain this and discard the solids.

Pour into a glass. Serve hot.

How to prepare Kara Kuzhi Paniyaram

Kara Paniyaram Ingredients

• Idly Rice – 1 cup
• Urad Dal – ¼ cup
• Fengreek Seeds – 1 table spoon
• Onion – 1 (chopped)
• Red Chilies – 5 (Chopped)
• Cumin seeds (Jeera) – 1 table spoon
• Salt as per requirement
• Curry leaves - 1 string
• Few coriander leaves

Kara Kuzhi Paniyaram Saiyum Murai:

Kuli Pniyara Batter (Flour/Mavu)

Place urad dal and fenugreek in a cup and soak them in the water for about 4 to 5 hours

Similarly soak rice separately in the water for the same duration

After the due time, filter the water and grind the rice to make a smooth rice paste

Similarly grind the urad dal and fenugreek to make a smooth paste

After grinding, mix both the pastes together with required amount of salt

Keep them aside for 10 to 12 hours. The batter will be raised twice the quantity, so make sure the container has enough space.

Paniyaram Saiyum Murai:

Heat oil in a pan add chopped onion, red chillies, curry leaves

Fry it for 2 minutes with low flame

Add this mixture with batter. Add chopped corinader leaves, cumin seeds. Mix them well

Heat the paniyaram pan and apply half teaspoon of oil in each kuzhi (hole). Fill in the batter into each hole and add oil in drops into the sides of each kuzhi (hole).

Turn when the sides turn golden brown

Now the hot kara paniyaram is ready to serve with Coconut chutney or Onion Chutney.

Pasi Payaru Masiyal (Mashed Green Gram Gravy)

Ingredients:

• Pasi Payaru – ½ cup
• Sambar oinion – 10 (chopped)
• Garlic – 3 cloves
• Cumin Seeds – 1 tsp
• Coriander Seeds – 1 tsp
• Green Chilies – 3 (chopped lengthwise)
• Mustard Seeds – ¼ tsp
• Oil
• Curry Leaves
• Turmeric powder
• Salt as per requirement

Pasi Payaru Masiyal Saiyum Murai (How to make Pasi Payaru Masiyal)

Pressure cook the whole green gram with garlic, a pinch of turmeric powder (with 2 cups of water) for 5-6 whistles (the lentil should be cooked well)

After the full release of the vapor, drain half amount of water (You can use this water to prepare Rasam)

Meanwhile, crush cumin seeds and coriander seeds coarsely

In a aluminum vessel heat 3 table spoon of oil, add mustard seeds when it pops up add chopped onion, curry leaves, green chillies and fry it for some time and add crushed cumin + coriander seeds. Fry it for a minute in a medium flame

Add the cooked green gram and required amount of salt

Cook it for 5-10 minutes. Remove from stove

Now smash the mixture into coarse paste using egg beater.(normally wooden hand mixer is used in villages to crush the horse gram)

Now Pasi Payaru Masial is ready to serve!!!

Vendhaya Sadham/Rice - Fenugreek Rice – Paati Samayal

Ingredients:

• Rice – 1 cup
• Fenugreek Seeds – 3 tsp
• Sambar Onion – 15 (remove the skin and keep it in full size)
• Tomato – 1 (chopped)
• Garlic – 4
• Chili Powder – 1 tsp
• Red Chilly – 2 nos
• Mustard Seeds – ¼ tsp
• Turmeric Poweder – ¼ tsp
• Cumin Seeds – 1tsp
• Water – 3 cups
• Curry leaves
• Oil
• Salt as per the requirement

For Grinding:

• Coconut – ¼ (medium sized) grated
• Cardamom - 1 nos
• Clove - 2 nos
• Cinnamon stick - 4 (small)
• Caraway (sommbu) - 1/4 tsp

How to make Vendhaya Sadham (Rice)?

Wash 1 Cup of rice in water. Now soak rice for 10 mins and filter the water and keep them aside

Meanwhile, in a small pan fry cardamom, clove, cinnamon stick and caraway in low flame (The raw smell should be disappear)

Add this to grated coconut, and grind this as a smooth paste

Crush cumin seeds and garlic together

In a pressure cooker fry fenugreek in 5 tsp of oil in medium flame. Then add mustard seeds, when it pops up, add onion, curry leaves, red chillies and fry them for 1 minute, then add chopped tomato and again fry it for 1 minute.

Add grated coconut mix with 3 cups of water, turmeric power, crushed cumin seed + garlic mixture, chili powder, salt

Now add the rice. Close the cooker and wait till it whistles 3

After the full release of the vapor, open it up and add 1 teaspoon ghee if necessary

Now the Venthaya Sadham is Ready!!!

Serving Tips:

It can be served with ghee and curd. And it goes well with pickles, coconut chutney and raitha
(thayir pachadi)