GINGER THUVAIYAL/THOGAIYAL(INJI THUVAIYAL) RECIPE

Ginger thuvaiyal/thogaiyal is an easy healthy thuvaiyal recipe. We usually make this along with sothi kuzhambu. This ginger will helps for easy digestion while having rich curry like sothi.

We can make this thugaiyal as  little runny and serve as chutney also.

Ok now coming to the recipe.

GINGER THUGAIYAL/THUVAIYAL

RECIPE TYPE: SIDE DISH | CUISINE: SOUTH INDIAN | SERVES: 2 PERSONS

PREPARATION TIME: 5 MIN | COOKING TIME: 5 MIN

INGREDIENTS:

Ginger                                    1 inch piece

Coconut                                  2 tbls

Urad dhal                               2 tbls

Red chilli                                2

Salt                                         as required

Tamarind                               a small gooseberry size
oil                                          1 tsp

For tempering:

Oil                                          1 tsp

mustard seeds                         1/2 tsp

curry leaves                            few

Tsp: teaspoon||tbls: tablespoon

PREPARATION:

Chop the ginger into small pieces for easy grinding.

Chop or grate the coconut and keep it ready

METHOD:

Roast red chillies, ginger, coconut, and urad dhal separately with a teaspoon of oil and let it cool down.

Grind the roasted ingredients along with salt and tamarind into smooth paste by adding little water.

temper wiht the items given under for tempering table and add them to the prepared thuvaiyal and mix.

Serve with rice.

Or add little more water and serve as chutney with idly or dosa.

We had this with Thirunelveli special sothi. Tastes yummyy:)

Please check the below link for sothi kuzhambu recipe

• Thirunelveli sothi recipe

Do try this recipe and please don’t forget to give your feedback in comments. 

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THIRUNELVELI SOTHI KUZHAMBU / SODHI RECIPE

Sothi kuzhambu is a very popular stew recipe some parts of southern tamilnadu, especially thirunelveli. It is must serving dish in marriages in thirunelveli.

Sothi is nothing but the stew in which the vegetables are cooked in coconut milk. It is a rich gravy having little dhal to get the thick consistency.

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VEGETABLE MASALA WHEAT NOODLES- INDIAN STYLE

Vegetable masala wheat noodles is a scrumptious healthy noodles. I have used home made wheat noodles to prepare this excellent dish. We can call this as wheat idiyappam also.

Generally noodles will be the favorite of most people, obviously we too. In our family we all three love noodles, that too instant noodlesJ. We know it is not good for health but we like that taste. But we don’t like the plain noodles with the spice powder which comes with the instant noodles. So I always prepare the noodles with vegetables only.So I followed the same way which I prepare for normal noodles. But instead of ready made noodles I prepared the home made wheat noodles. Actually this idea was given by my friends manobala and kanimozhi. Thanks dears J. While speaking about the recipes they told this idea and asked me to try. I first tried with a very small amount of flour and it was really great. Then I prepared this for our dinner and my kid and hubby loved this lot. We enjoyed whole heartedly without any guilt J. So do try this recipe and revert me how it turned out for you.

Ok now coming to the recipe.

VEGETABLE MASALA WHEAT NOODLES

RECIPE TYPE: MAIN | CUISINE: FUSION | SERVES: 3 PERSONS

PREPARATION TIME: 10 MIN | COOKING TIME: 30 MIN

METHOD:

Chop the vegetables and keep aside. Chop the sprin onion white part and green part separately.

Dry roast the wheat flour for around 5 to 6 minutes till nice aroma comes. But be careful not to burn.

Then switch of the stove. Mix salt in little hot water and add to the flour. Then add the hot water little by little and mix well with a spatula.

Then let it cool for 2 to minutes. Then make nice dough using hands.

Grease the mrukku ural ,idiyappam  achu and idly plate with oil.

Fill the murukku ural with the prepared dough and prepare the noodles/idiyaappam.

Cook in the steam for 5 to 10 minutes.

Then let the cooked noodles to cool down completely.

In a heavy bottomed pan add olive oil. Once it becomes hot add the cinnamon, cloves and cardamom. Let them fry.

 Then add chopped spring onion white part and onion and sauté till the onion becomes translucent. Then add ginger garlic paste and saute.

Add tomatoes and sauté well. Then add the coriander powder, red chilli powder, and garam masala powder 

Then add and noodles masala powder and sauté well. Then add the vegetables , salt and stir for few minutes.

Add water and let the vegetables to cook. Once the vegetables cooked well, then add paneer and pepper powder.

Add coriander leaves and spring onion green part and mix.

Add the prepared wheat noodles/idiyappam and mix well.

Serve hot with tomato ketchup.

NOTES:

• Dry roasting the wheat flour is very important to get soft noodles and to avoid the stickiness.
• Use hot water only to prepare the dough. 
• While preparing the dough dont add more water, because if the dough is too thin or sticky , because thick dough only will give long and non-sticky noodles.
• While hot the noodles may look sticky. But after cooled down it will become fine.
• You can add or remove any of the vegetables.
• Adding garam masala is optional.
• If you don’t have noodles masala then adding garam masala is enough.

Do try this recipe and please don’t forget to give your feedback in comments.

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CURRY LEAVES GRAVY(KARIVEPPILAI KUZHAMBU) RECIPE

CURRY LEAVES GRAVY(KARIVEPPILAI KUZHAMBU) 

Curry leaves kuzhambu/kariveppilai kuzhambu is an authentic south Indian gravy recipe that goes well with rice. Tastes great with idly/dosa also. It is very healthy too.

Curry leaves paste cooked in tamarind juice along with spices makes this yummy gravy lips smacking. This gravy will be having strong flavor and curry leaves and very easy to cook It tastes great on the next day also.

Actually I first tried this in my friend place and it was really awesome. She shared me this recipe and asked me to try this. Thanks mohana priya J

Ok now coming to the recipe.
VIDEO RECIPE:

CURRY LEAVES GRAVY(KARUVEPPILAI KUZHAMBU)

RECIPE TYPE: SIDE DISH | CUISINE: SOUTH INDIAN | SERVES: 2 PERSONS

PREPARATION TIME: 5 MIN | COOKING TIME: 20 MIN

METHOD:

Peel the skin of shallots and garlic and keep ready.

In a pan add sesame oil and sauté the curry leaves for 3 to 5 minutes. No need to make it fry.

Then grind the curry leaves with little water into paste and keep it aside.

In the same pan add the oil and other items given under for tempering table and let them fry.

 Then add the shallots and garlic and sauté till the onions becomes translucent.

Then add the ground paste and let it boil for 2 or 3 minutes.

Then add the tamarind extract and water. 

Add salt and sambhar powder and mix well.

Close with a lid and allow the gravy to boil until it gets thicken and the raw smell goes off.

Once the kuzhambu reaches the required consistency add the jaggery and mix well. Let it boil for 1 or 2 minutes then remove from heat.

Serve hot with rice or idly/dosa.

NOTES:

• Instead of sambhar powder you can use chili powder and coriander powder.
• Sauting the curry leaves gives extra flavor to the kuzhambu. You can skip this step also.
• Adding jaggery is important to balance the spiciness and tanginess.
• I have added rock salt, you can add powdered salt also.
• Adjust the slat and spicy level as per you wish.
• This gravy tastes even better on next day.  
• you can make this as thick gravy and serves as side dish for idly/dosa. Will tastes amazing.

Do try this recipe and please don’t forget to give your feedback in comments.

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VADACURRY/ VADAKARI/ VADA CURRY RECIPE- SIDE DISH FOR IDLY/DOSA/POORI/CHAPATI

VADACURRY/ VADAKARI/ VADA CURRY

Vadakari is a popular south Indian curry that goes very well with idly, dhosa poori and chapatti. Though is is very popular in south India, I tasted this only 1 or 2 times only. Also haven’t tried before in home also. Few days before my friend’s mother in law told me about this gravy and shared the recipe also with me. I tried this and it was really awesome. One more side dish recipe added in my list. Yes definitely it will be available in our breakfast or dinner frequently.

In this gravy the dhal vada/pakoda is cooked in onion tomato gravy. Though the gravy seems to have lengthy process, it is simple only. And the final outcome will be so yummy. 

Ok now coming to the recipe.
VIDEO RECIPE:

VADA CURRY/VADAKARI

RECIPE TYPE: SIDE DISH | CUISINE: SOUTH INDIAN | SERVES: 3 PERSONS

PREPARATION TIME: 15 MIN | COOKING TIME: 30 MIN

METHOD:

Soak the channa dhal in water for minimum 2 hours.

Chop the onions, ginger, garlic finely.

Then grind the channa dhal along with green chillies, ginger, and salt in to coarse paste without adding water.

Divide the ground paste into small balls and deep fry in oil. No need to fry to make it golden brown. Just fry until the vada is cooked fully.  Crumble half of the prepared vadas and keep them aside.

In a heavy bottomed pan add oil and temper the items under for tempering table.

Once the whole masalas fried, add the finely chopped ginger , garlic and onion and sauté well.

Once the onions becomes translucent, add the green chillies, and curry leaves and saute.

Then add ginger garlic paste and sauté and then add the tomato puree and mix well.

Then add the turmeric powder,salt Coriander powder and  chilli powder. Mix well.

Add the required water and close the pan with a lid. Let the gravy to boil for around 5 to 10 minutes.

Once the gravy becomes little thick and the raw smell of the masala goes out, add the crumbled vada and mix well. Let the gravy to boil for 2 minutes. by this time the gravy becomes thick. Then add the remaining vadas and mix well. 

Then add the garam masala and switch off the stove. Add the coriander leaves and mix well.

Serve hot with idly, dosa, chapatti or poori.

NOTES:

• You can add thoor dhal also along with channa dhal.
• While grinding don’t add water. Add 1 to 2 tbls of water if needed only.
• Instead of deep frying you can cook the balls in steam or in paniyaaram pan.
• You can use leftover masala vadas also.
• In the ground paste you can add chopped onions, Curry leaves, and coriander for more flavor and taste.
• At the end you can add ¼ cup of thick coconut milk for added flavor.
• Adding chopped ginger and garlic is optional. I just added it for more flavor.
• let the vadas to soak in the gravy for minimum half an hour. while serving heat the gravy for few minutes.
• if the gravy becomes so thick after cooled down add little hot water and let the gravy to boil for few minutes.
• Adjust the quantity of vada , because if it more then the gravy will become so thick.

Do try this recipe and please don’t forget to give your feedback in comments.

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