Method Boil the potatoes, peel off the skin and smash it and keep aside. Chop the onion and green chilly into small pieces. Heat 2 tbspoon oil in a kadai, add mustard. When it splutters add 4–5 curry leaves, green chilly, onion, salt and sauté till the onion becomes light Read More ...
Method: Peel the skin of the boiled potatoes and smash them. Grind the green chillies, ginger, garlic and fennel seeds coarsely. Add the above grounded masala to the rest of the vegetables along with garam masala, coriander powder, chilly powder, salt and turmeric powder and steam. Once the vegetables get Read More ...
Method: 1. Heat a kadai and pour 1 tsp oil. Add red chilly, urud dal and sauté. In few seconds add tur dal, curry leaves and continue to sauté. When the dal turn brown remove from the fire. Even after removing continue to sauté till it cools down a bit. Read More ...
Method : Heat the Kadai and pour oil. Add Urud dal, chana dal, red chilly and fry for few minutes. Once it cools grind it into powder and keep aside. Boil the cabbage and drain the water. First grind boiled cabbage, green chilly, mango, salt, grated coconut with little water. Read More ...
Method: Remove the skin of the bottle gourd and cut into small pieces. Cook the bottle gourd in little water. Add turmeric powder, salt and 1 green chilly. Pressure cook the dal. Once cooked add it to the bottle gourd, mix well and cook on medium flame for another few Read More ...
Method: 1. Heat a kadai, pour coconut oil and add grated coconut, coriander seeds, 4 sambhar onions, pepper, curry leaves and red chilly. Sauté it till the coconut turns dark brown. Be cautious not to get it burnt. Switch off and let it cool. Once it cools down, take it Read More ...
Method: 1. Remove the hard outer cover of the jackfruit using an oiled knife. 2. Cut the inner flesh into medium size pieces. You can slice off some portion of it, if it’s too hard. Wash it thoroughly in water. Cook the pieces in water with salt till it turns Read More ...
Method: Heat kadai, pour oil. Add red Chilly, Urdu dal. As Urdu dal turns brown add mustard and curry leaves. Cut the raw banana into small cube shapes and add it to the seasoning. Sauté for sometime. Add salt and sauté on low flame. Grind the grated coconut, jeera, garlic Read More ...
Method: Cook all the vegetables with salt and enough water. Grind grated coconut, jeera, chilly powder, turmeric powder, garlic, sambhar onions with enough water into a paste. Add curry leaves and grind only for 2-3 seconds. Add this paste to the vegetables when it’s almost cooked and mix well. Cover Read More ...
Method: Heat the kadai and pour oil. Add mustard. When it splutters add green chilly and sauté for 10 minutes. Switch off the flame. Add hing and methi powder and mix well. Chilly achar is ready. An excellent add on for idlis as well as rice. Not only is it Read More ...
