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gravy dishes


Posted on by Lakshmi Vasanth


Ingredients : Potato- 1 cup

                     Cauliflower – 1 cup

                     Carrot – 1 cup

                     Green peas – ½ cup

                     Onion – 1 no

                     Green chillies – 5 nos

                     Ginger –2 tsp

                     Coconut milk powder- 4 tsp/ Plain milk – 1 cup

                     Curry leaves- 2 strands

                     Fennel seeds – 1tsp

                     Sugar – 2tsp

                     Coconut oil – 2tsp

                     Cumin seeds – 1 tsp

                     Bay Leaves – 2/3 nos

                     Salt to taste

Ingredients to Grind – Coconut scraped– 1 cup

                                     Fennel seeds -2 tsp

                                     Cinnamon(1inch pcs) - 2 nos

                                     Cloves – 3 nos

                                     Javitri – 5 strands

                                     Green Cardamon - 1 no


Method : Peel the potato and carrot and cut them to 1 cm cubes.Cut the cauliflower to small florets.

Slice the onion into 1 cm thin pieces. Slit the green chilles into 2 pieces and cut to halves, finely chop the ginger. Add all the above in a vessel and pressure cook it .

In a blender add all the ingredients to grind. Make a coarse paste.

In a pan add oil and put the Fennel seeds , Cumin Seeds, curry leaves .

Once they flutter add the Vegetables from the pressure cooker . Now add the not so fine paste made with coconut. Mix well and add salt and sugar and bring to boil.

Once the mixture is boiling, lower the fire and add the coconut milk / plain milk. The consistency of the stew should be of semi solid. Now just bring to boil otherwise the milk will curdle. If the Stew is watery, mix Cornflour 1 tsp with water and add this to the stew. This will thicken up. 

Remove from fire. Add 2 tsp of Coconut oil over the mixture. This give a good smell. Hot piping Vegetable stew is ready.

Can be eaten with Chappati, Idiappam, Appam




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Posted on by Lakshmi Vasanth


Ingredients : Chick peas – 2 cups

                     Potatoes - 2 nos

                     Onion – 2 nos

                     Tomato – 3 nos

                     Garlic – 2 tblsp

                     Ginger – 1 tblsp

                     Jaggery – 2 tblsp

                     Chilli pd – 1 tsp

                     Coriander pd -2 tsp

                     Garam Masala – 1 tsp

                     Turmeric pd – 2 tsp

                     Cumin seeds – 1 tsp

                     Cinnnamon – 2 stick (1 inch each)

                     Cloves - 3 nos

                     Cardamon – 2 nos

                     Big Cardamon – 1no

                     Bay leaves – 2 nos

                     Coriander leaves – ½ cup

                     Oil - 4 tblsp


Method : Soak the Chick peas for 8 hrs in water . Later add the Turmeric pd and Pressure cook the chick peas with whole potatoes . Once cooked , Peel the potatoes and cut in to 1 inch cubes. Add salt in the chickpeas when with water in cooker mix well and keep aside for 15 mins.

In a blender add chopped onion, tomatoes, garlic, ginger, chillipd, coriander pd , cinnamon 1pc, cloves, cardamom . Blend all the above well into a smooth paste.

Take a heavy bottom pan add 4 tblsp oil to this add cumin seeds , bay leaves, big cardamon, cinnamon stick and sauté for 1 min then add the paste with Turmeric pd , salt and sauté till the oil seperates.

Now add the chickpeas and potatoes , add the water that was kept by washing the blender with the paste. Add 1cup more water mix well - close the lid and let it boil for 10 mins.

After 10 mins add the jaggery, garam masala mix well & let it boil for 5 mins more. If the gravy has thickened you can add little water. Once removed from fire add  coriander leaves.

Serve with onion rings, lemon. Can be eaten with chappati, paratha, batura , Kulcha. We also eat with rice.

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Kadala Curry

Posted on by Lakshmi Vasanth

A must Keralite dish which can be served with Parota, Chappati, Appam, Rice ......


Ingredients :Black Channa - 3 cups
                      Onion -1 big
                      Coconut - 1 cup
                      Chilli pd - 1 tsp
                      Dhania pd - 2 tsp
                      Turmeric pd -1 tsp
                      Cloves - 3 pcs  
                      Cinnamon - 2 small sticks 
                      Fennel seeds - 1 tsp
                     Jeera - 1 tsp,
                     Garlic - 4 big pods/ 2 tblsp chopped
                     Ginger - 1 inch piece 
                     Coconut oil for garnishing,
                     Chicken Masala - 1 tsp
Garnishing :  Currey Leaves - 3/4 strings
                      Red Chilles - 2 nos
                      Mustard seeds - 1 tsp

Procedure :
In a Kadai put oil and fry the cut onions, garlic, ginger , till raw smell goes.
Then add jeera, fennel seeds , cloves, cinnamon coconut and fry for 2 mins more
Lastly add the chilli , dhania,haldi pd and remove from fire.
Let it be in hot kadai for some time so that the raw smell of the powders go.
Boil the channa in pressure cooker.Remove and add salt and keep aside. After 15 mins drain it  and keep aside. 
Now grind the masala once cooled with water.
Take a pan , Add  the  masala with little water and allow to boil for 3 mins then add the channa and add 2 cups water and let it boil for 10 mins.
Add salt . After 10 mins add 3 tsp of sugar, chicken masala 1 tsp  and give a stir and boil for 2 mins .
If the gravy is thin then add a mixture of atta ( 2 tsp) with water and pour in the kadala curry, it will thicken.
Lastly give tadka of rai , red chilli and kadi patta in coconut oil.
Kadala Curry

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