Fresh Pigeon peas gravy | Thuvarai Kuzhambhu | Onepot Cooking | Pigeon peas gravy| Simple and Yummy Recipes | Fresh Pigeon peas curry

Fresh pigeon peas are a winter vegetable available only during the cooler months. Many varieties of beans and legumes are harvested and flood the markets during winter. These fresh pigeon peas are one such winter produce along with field beans, green peas, etc., These are the same legume that is dried, and split and this legume (dal) is used in the everyday kitchen to make sambar. This vegetable is very famous in the Karnataka region. You can most likely find these pigeon peas at the local markets during the winter season.

Fresh green pigeon peas gravy is a healthy high protein gravy recipe and it will be a great side dish for rice or any Indian flatbread. It's a one-pot meal prepared during winter. I made this recipe using the pressure cooker.

No fresh pigeon peas need to be soaked. However, if you are using dried ones then they need to be soaked for 5 to 6 hours before cooking them. But for this recipe, fresh pigeon peas taste very good when compared to dried ones.

For more gravy recipes click here 👇

• Cowpeas | Lobia gravy - Thattapayir Kuzhambhu
• Field beans gravy | Avaraikottai Kuzhambhu
• Kongunadu style selavu aracha Kuzhambhu
• Ennai Kathirikai kuzhambhu
• South India style Chickpeas gravy

how to make fresh pigeon peas curry / gravy

Ingredients:

To grind :

• ¼ cup grated Coconut
• 5 Shallots
• 1 Green Chili
• 1 tsp Fennel seeds
• ½ tsp Poppy seeds ( optional )
• few Curry leaves

Ingredients:

• 250gms Fresh Pigeon Peas, deshelled
• 1 Onion, chopped
• 2 Tomatoes, chopped
• ½ tbsp Ginger garlic paste
• ½ tbsp Coriander powder
• 1 tsp Red Chili powder
• ¼ tsp Turmeric powder
• 1 tsp Mustard seeds
• 1 Dry Red Chili
• Salt as required
• Coriander leaves  few           
• 1 tbsp Oil

Method:

• Deshell the fresh pigeon peas. Wash and keep aside.

• Grind all the ingredients to a very fine paste with little water mentioned under " to grind ". keep aside.
  

• Heat 1 tbsp oil in a pressure cooker, when hot add mustard seeds and allow it to splutter.

• Next, add the chopped onions, dry red chili, and a few curry leaves. Saute till the onion become golden brown on medium heat.

• Then add the tomatoes, little salt, and ginger garlic paste. Saute till the tomatoes become soft and mushy on medium heat.

• Next add the spice powders, and ¼ cup of water and mix well. Cook on medium heat till the oil separates.
  

• Then add the fresh pigeon peas, ground paste ¼ cup of water, and, salt as required. Mix well and bring it to a boil.
  

• Cover the pressure cooker with the lid and place the whistle. Cook for 2 whistles on medium heat and switch off the flame.

• When the pressure goes down open the lid and add some chopped coriander leaves and serve hot with rice. If the gravy is too thin simmer for a few mins and then serve.

step by step pics of how to make fresh pigeon peas curry / gravy

Deshell the fresh pigeon peas. Wash and keep aside.

Grind all the ingredients to a very fine paste with little water mentioned under " to grind ". keep aside.

Heat 1 tbsp oil in a pressure cooker, when hot add mustard seeds and allow it to splutter.

Next, add the chopped onions, dry red chili, and a few curry leaves. Saute till the onion become golden brown on medium heat.

Then add the tomatoes, little salt, and ginger garlic paste. Saute till the tomatoes become soft and mushy on medium heat.

Next add the spice powders, and ¼ cup of water and mix well. Cook on medium heat till the oil separates.

Then add the fresh pigeon peas, ground paste ¼ cup of water, and, salt as required. Mix well and bring it to a boil.

Cover the pressure cooker with the lid and place the whistle. Cook for 2 whistles on medium heat and switch off the flame. When the pressure goes down open the lid and add some chopped coriander leaves and serve hot with rice.

 Watch the video recipe here 👇

Brinjal gravy for Biryani | Biryani Brinjal gravy | Brinjal curry for biryani | Simple and Yummy Recipes

Brinjal gravy or Brinjal curry for biriyani is a popular side dish which is served as a side for biriyani along with raita. It is one of the most popular served side dishes in Muslim marriages. First time I tasted this gravy in a Muslim marriage. I just loved the combination of biriyani rice along with this brinjal gravy. It can also be served with jeera rice and ghee rice or even white rice.

For more Brinjal recipes 👇

Spicy Brinjal fry

Brinjal and potato fry

Brinjal Biriyani

Brinjal Tawa Roast

Ennai Kathirikai Kuzhambhu

This recipe also goes very well with ghee rice and jeera rice. I often make this brinjal gravy recipe for ghee rice. The tanginess and sweetness of this dish pairs very well with spicy biriyani.

Serve this brinjal gravy recipe with the chicken biriyani along with the raita for a delicious Sunday lunch.

how to make brinjal gravy for biriyani

Ingredients:

• 250 gms of Brinjal
• 3 tbsp Oil
• Salt as required
• few coriander leaves

To make powder

• 2 tbsp Groundnut
• 1 tbsp Sesame seeds

To make curry

• 2 Onion, chopped
• 2 Tomato, chopped
• 1 Green chilli
• 1 tbsp Tamarind pulp
• ½ tsp Jaggery ( optional )
• 1 tsp Mustard seeds
• ½ tsp Cumin seeds
• ¼ tsp Peppercorns
• 1 tbsp Ginger Garlic paste
• 1 tsp Kashmiri chilli powder
• ½ tsp Red chilli powder
• 1 tsp Coriander powder
• ¼ tsp Turmeric powder

Method:

• Dry roast groundnut and sesame seeds for 2 mins. Allow it to cool and grind to a powder. Keep it aside.

• Cut the brinjals from the base to the stalk like a crisscross cut as shown in the picture.

• Heat 3 tbsp oil in a kadai or wok, when hot add the brinjals and little salt to it. Cook the brinjals till it is half cooked. When done remove the brinjals from the kadai and keep it aside.

• Heat the remaining oil in the kadai, and add mustard seeds, cumin seeds and peppercorns. Allow them to splutter.

• Add the chopped onions and green chilli and saute till it turns pink in colour.

• Next, add the ginger garlic paste and saute it till the onion becomes golden brown in colour.

• Then add the tomatoes and little salt and give a mix. Cook till the tomatoes become soft and mushy on medium heat.

• Next, add all the spice powders and give a mix. Add ¼ cup of water and mix well. Cover and cook the mixture till the oil separates on low heat.

• After then open the lid and give a mix. Then add tamarind extract and ¼ cup of water. Mix well.

• Then add the brinjals and the required salt. Gently mix. Cover and cook for 2 mins on low heat.

• After then open the lid, add the powdered mixture ( ground nut and sesame seeds ), jaggery and ¼ cup of water and mix well. Cover and cook again for 2 mins on medium heat.

• After 2 mins open the lid and add a few coriander leaves and give a gentle mix. Serve with biriyani, jeera rice, ghee rice, white rice etc.,

Watch the video here👇

Chicken Kurma Recipe | Chicken Korma | Chicken Curry | Chicken gravy| Simple and Yummy Recipes

Chicken Kurma | Chicken Korma - a South Indian style chicken gravy recipe that goes very well with most of the Indian main course dishes. This recipe is simple yet delicious. It pairs very well with the rice, idiyappam, dosa, ghee rice, chapati, roti, naan. This recipe pairs very well both with south Indian and north Indian main course dishes.

This gravy is a kid-friendly recipe since its not very hot and spicy like the typical south Indian gravies. This gravy is thick, creamy with mild spices. I like to have this kurma with ghee rice.

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 3

Click here for the video recipe 👉  https://youtu.be/yrS-tNH12Ns

Ingredients:

• 500 gms Chicken
• 2 Onions, finely chopped
• 2 Tomatoes, pureed
• 1-2 Cinnamon sticks
• 4 Cloves
• 3 Cardamon pods
• few Curry leaves
• few Coriander Leaves
• 3 tbsp Oil

To grind:

• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 4-5 green chilies
• 6 Garlic cloves
• Small piece Ginger
• 1 tbsp Fried Bengal gram
• 1 tsp Khus Khus
• 5-6 Cashew nuts
• 1/3 cup grated Coconut
• 2 tsp Coriander powder

Preparation:

• Heat 1 tbsp oil in a wide pan. When hot add fennel seeds, cumin seeds, garlic, ginger, green chilies, and saute for 2 mins on low heat.

• Next add fried Bengal gram, khus-khus, cashew nuts, coconut and saute for 2 mins on low heat.

• Next, add coriander powder, mix well, and saute for a minute. Remove from heat to let it cool.

• Once cooled, grind the mixture to a fine paste by adding little water. Set aside.

Method:

• Heat 2 tbsp oil in a wok / kadai, when hot add the whole spices, and fry for a few seconds.

• Next add onion, curry leaves, and saute till the onion turns golden brown in color on medium heat.

• Next add the pureed tomato, ground paste, chicken pieces, and salt. Mix well.

• Add 2 cups of water and again mix well. Bring this mixture to a boil. Cover and cook the chicken for 20 mins on low heat.

• Stir the chicken occasionally while it's cooking.

• When cooked, add the chopped coriander leaves and serve hot with phulkas, rotis, rice, idli, dosa, etc.

Watch the making here ( Video Recipe )

Potato & Peas Gravy in Pressure cooker | South Indian style Potato Peas Kurma | Simple and Yummy Recipes

Potato Peas Kurma recipe - a South Indian style potato peas gravy recipe. It is a coconut-based gravy that can be made quickly. I have made this gravy/kurma using a pressure cooker, hence it can be made in a jiffy which saves time too.

Now green peas are in season, do try this kurma and serve hot with dosa and roti. This gravy goes well with both dosa and rotis.
potato peas gravy in pressure cooker | aloo matar gravy | potato peas kurma | pattani urulai kizhangu kurma recipe | How to make potato peas gravy


Click the link for the video recipe 👉 https://youtu.be/TYsoH_3DMtY
Preparation time: 5 minutes
Cooking time 10 minutes
Serves: 4
Ingredients

• 2 Potatoes, medium-sized, diced
• 1 cup fresh Green Peas
• 2 Onion, medium-sized, chopped
• 3 Tomatoes - pureed
• 2 tsp Coriander powder
• ½ tsp Turmeric powder
• few Coriander leaves
• 2 cups of Water
• Salt to taste
• 1 tbsp Oil

To grind

• ½ cup Coconut pieces
• 1 tsp Fennel seeds
• 7-8 Garlic cloves
• small piece Ginger
• small piece Cinnamon stick
• 3 Cloves
• 4 Green Chilies

Preparation

• Grind the masala mentioned above to a smooth paste by adding little water and keep aside.
• Puree the tomatoes in a blender. or else you can even finely chop them and keep aside.

Method

• Heat oil in a pressure cooker. When hot add cinnamon and cloves.

• Next, add onions and fry till it turns light golden brown color.

• Add the pureed tomatoes and mix well. Cook in medium flame for about 2-3 minutes.

• Then add the ground paste, coriander powder, turmeric powder, and salt. Mix well and cook the masala for 5 mins on medium heat.

• Then add potatoes and peas Give a mix. Add 2 cups of water to it and mix well.

• Bring the mixture to a boil. When the mixture starts boiling. Cover the pressure with the lid.

• When the steam releases, place the weight and cook for 2 whistles and then switch off the flame.

• If the gravy looks watery, then simmer till the gravy thickens a bit.

• When the pressure goes down, open the lid, gently mix the gravy. Garish with few chopped coriander leaves.

• Serve it with dosa, roti, rice, etc.

Selavu Aracha kuzhambu Recipe, Kongunadu Style (செலவு அரைத்த குழம்பு) | Kongunadu Style Selavu Aattiya Kuzhambu | Kongu Style Cauliflower Gravy | Village Style Cauliflower Gravy

Today I'm going to share a traditional Kongunadu style Selava Aracha Kuzhambu. The Selavu aracha masala means the curry paste ( ground paste ) which we used to make the gravy. We call this as selavu Kuzhambu or selavu aattiya kuzhambu. It's very famous in Coimbatore region, particularly in villages around Coimbatore.  We prepare all types of gravies in this way. The Selavu Aracha Masala is a coconut-based curry paste. This coconut-based curry paste can be used to prepare both veg gravies and non-veg gravies.

For making this selava aracha masala, we use only shallots for this recipe. Shallots are a must for this recipe which gives a very nice taste for this gravy. Try to use only shallots, not the big onions. Meen Kuzhambu / Fish Kuzhambu can be also prepared with this base gravy or curry paste.  But you need to add tamarind pulp along with curry paste for the fish gravy.

Today I'm going to prepare a vegetarian gravy with cauliflower in Kondunadu style. So I'm going to use cauliflower and kongu curry paste for making this gravy. You can substitute any vegetable or meat for this gravy. It can be served with hot idlis or rice.

Cuisine: Kongunadu Cuisine ( Tamil Nadu Cuisine )

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves : 4

Ingredients:

• 10 Shallots, chopped
• 2 ripe Tomato, chopped
• 2 cups of Cauliflower florets
• 1 tsp Turmeric powder ( optional )
• 1 tbsp Oil
• 1 tsp Mustard seeds
• Few Curry leaves
• Few Coriander leaves
• Salt to taste

For the curry paste ( Selavu Aracha Masala )

• 10 Shallots
• 1 tsp Cumin seeds
• 1/2 tsp whole Pepper
• 4 to 6 dry Red Chillies
• 4 cloves of Garlic
• 1 cup shredded Coconut
• 2 tsp Coriander powder
• few Curry leaves
• 1 tbsp Oil

Method :
To make the curry paste

• Heat oil in a wide kadai / wok, when hot add cumin seeds, dry red chillies and pepper. Fry for a few seconds. Do not burn the red chillies.

• Add in the shallots, shallots and garlic. Fry till the small onions ( shallots ) turns slight brown in colour.

• Then add the shredded coconut and fry for a minute in low flame.

• Finally, add in the coriander powder and fry in a very low flame for one minute. Switch off the flame and remove the kadai from the stove and transfer the contents to a plate immediately and allow it to cool. So that the coriander powder doesn't get burnt. ( You can also substitute coriander seeds for this recipe, but we like to use only coriander powder )

• Once its cool down transfer the mixture to a mixie jar and grind the mixture with enough water to a very fine paste. Set aside.

To make the gravy

• Heat oil in a wok / kadai. When hot add mustard seeds and allow it to crackle.

• Add shallots, few curry leaves and fry till onions turn light brown in colour.

• Next, add the tomatoes and cook till it becomes soft and mushy.

• Add in the ground paste and 3 cups of water. Add salt and mix well and bring it to a boil.

• Once it starts boiling, add in the cauliflower florets, turmeric powder and mix well. Cover the kadai with the lid and let it cook for 20 minutes in low flame. Make sure the raw smell goes off. If not cook for some more time and also if needed add some more water.

• The gravy should be medium thick. When it is done, sprinkle some chopped coriander leaves and serve hot with idli or rice.

South Indian style Cauliflower & Peas Kuzhambu | Gravy for Idli and Dosa | Simple and Yummy Recipes

Are you bored of the same old chutney and sambar for dosa and idlis, then try this simple and easy South Indian Cauliflower & Peas Kuzhambu / gravy. Cauliflower and peas makes a great combo. It is very simple and quick to make. It can be served with rice also, but tastes very good with idli.

Cauliflower and Peas Kuzhambu - a South Indian style coconut based gravy for Idlis and Dosas. A perfect South Indian vegetarian side dish for dosas and idlis.

 

Ingredients :

• 100 gms or 1 cup Cauliflower florets
• 1/3 cup of Green Peas
• 1 tsp Mustard seeds
• 1 Onion, sliced finely
• 2 Tomatoes, chopped finely
• 1 Slit Green chilly
• 1 tsp Ginger Garlic paste
• 2 tsp Red chilly powder
• 2 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/2 cup grated Coconut
• Few Curry & Coriander leaves
• Salt as required
• 1 tbsp Oil

Preparation :

• Place the chopped cauliflower florets in hot water with little turmeric powder into it. Leave it for 5 minutes.Rinse and strain the water and keep aside.

• Ground the coconut to a fine paste

Method:

• Heat oil in a wok / kadai. When hot add mustard seeds and allow it to splutter.

• Add onions and fry till golden brown in colour. 

• Next add green chilly and few curry leaves to it.

• Add the chopped tomatoes, little salt and cook till the tomatoes becomes mushy.

• Add ginger garlic paste and all the spice powders and mix well. Stir and cook for a minute.

• Add the ground coconut paste along with 2 cups of water and bring to a boil.

• Now add the cauliflower florets, green peas and salt and give a good mix. Cover and cook the gravy in medium flame for 15 minutes or till it is done.

• Garnish with coriander leaves and serve hot with idly or dosa.

Ridge Gourd Dal / Peerkangai Paruppu | | Simple and Yummy Recipes

Today recipe is an easy and healthy recipe using ridgegourd and toor dal.  This dal goes perfect with steamed rice or rotis. It is one of the great way to indulge ridgegourd in our diet. When vegetables combined with dal it always make healthy and nutritious recipe.

I didn't not peel the skin of the ridgegourd too much. just i peeled only the sharp edges. Use the peels to make chutney if you wish or discard it.

Course : Main Course
Cuisine : Indian Cuisine
Prep Time : 20 minutes
Cooking time : 15 minutes
Serves : 2
Ingredients :

• 1 Ridgegourd, medium sized, peeled and chopped
• 2 tbsp Cooked Split Pigeon peas / Toor Dal
• 1 Onion, medium sized, chopped
• 1 tsp Cumin seeds
• 2 Green chillies, finely chopped
• 3 Garlic cloves, finely chopped
• 1/ 2 Lemon Juice ( optional )
• 1 tbsp Cooking Oil
• Salt to taste

Method :

• Pressure cook the dal/Split Pigeon peas till soft and mushy and keep it ready.

• Heat oil in a wok, add cumin seeds, allow it to splutter.

• Add garlic cloves, onions and green chillies and fry till the onion turns light golden brown in colour.

• Then add the chopped ridgegourd to it and mix well.

• Add little salt and Cook for 5 minutes in low flame.

• Next add the dhal, turmeric powder and 1 cup of water and give a good mix.

• Bring the mixture to a boil. Cover the pan with lid and cook for 5 to 8 minutes in medium flame.

• Switch off the flame, add 1/2 lemon juice and stir. This step is optional.

• Serve hot wit plain rice or chapathi/ roti / phulkas.

Step By Step Instructions of How to make Ridgegourd dal / Peerkangai Paruppu

• Heat oil in a wok, add cumin seeds, allow it to splutter.

• Add garlic cloves, onions and green chillies and fry till the onion turns light golden brown in colour.

• Then add the chopped ridgegourd to it and mix well. Add little salt and Cook for 5 minutes in low flame.

• Next add the dhal, turmeric powder and 1 cup of water and give a good mix.

• Bring the mixture to a boil. Cover the pan with lid and cook for 5 to 8 minutes in medium flame. Switch off the flame, add 1/2 lemon juice and stir. This step is optional.

• Serve hot wit plain rice or chapathi/ roti / phulkas.

Mocha Kottai kara Kuzhambu / Field Beans Gravy ( Avarekai/ Val - Papdi- Bakla ) / Avarai Kottai Kulambu

Today's recipe is Mochai kottai kuzhambu / Avarai Kottai (Field Beans/ Avarekai/ Val - Papdi- Bakla ) kuzhambu, is a delicious and spicy South Indian gravy recipe that goes well with idlis, dosa and rice. My favourite winter recipe and love this gravy with hot idlis, a perfect combo, I can say. And this fresh field beans is available during winter seasons in the market. Here's is the hot and delicious recipe for cold winter days.

Here is the recipe. Scroll down for the Video Recipe and Step By Step Pictures

Cuisine: South Indian

Course: Main course

Prep Time: 10 minutes

Cooking time: 20 minutes

Serves: 2

Ingredients:

• 200 gms Field Beans ( Avarai Kottai )
• 1 Onion, chopped
• 2 large Tomatoes
• 1/2 cup grated Coconut
• 1 tsp Ginger Garlic paste
• 1 or 2 tsp Chilly powder
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Mustard seeds
• 1 Sliced & Slit green chilly
• 1 tbsp Oil
• Few Coriander leaves
• Few Curry leaves
• Salt as required

Preparation:

• roughly chop and grind the tomatoes in a mixie or blender to a fine paste and keep aside
• grind the coconut with little water to a fine paste and keep aside.

Method:

• heat oil in a large wide pan, when hot add mustard seeds and allow it to splutter.

• add onions, green chilly and curry leaves and fry till onion turns into light golden brown colour.

• next, add the tomato puree and salt to it and mix well. Cook for 2 minutes.

• then add chilly powder, turmeric powder, coriander powder and the coconut paste to it and mix well. 

• add 200 ml of water, field beans, required salt and mix well. 

• Bring it to a boil. Cover the pan with the lid and cook in low medium flame for 15 minutes. Stir in between. ( or else you proceed the above method in a pressure cooker and cook for 2 whistles instead of cooking in a kadai/wok for 15 minutes. )

• when cooked, garnish with coriander leaves and serve with idli, dosa, rice.

Another quick method for making this gravy
Instead of kadai/pan/wok, use a pressure cooker for this method. Proceed with the same instructions above and cook for 2 whistles instead of cooking in a kadai/wok for 15 minutes. Also, reduce the water to 150 ml. This method can be done very quickly and very easy to prepare. It's an one-pot cooking, perfect for busy mornings. 

Step By Step Instructions of How to Make Mochai Kottai Kuzhambu / Field Beans Gravy / Avarekai / Val - Papdi- Bakla

• heat oil in a large wide pan, when hot add mustard seeds and allow it to splutter.

• add onions, green chilly and curry leaves and fry till onion turns into light golden brown colour.

• next add the tomato puree, ginger garlic paste and salt to it and mix well. Cook for 2 minutes.

• then add chilly powder, turmeric powder, coriander powder and the coconut paste to it and mix well. 

• add 200 ml of water, field beans, required salt.

• Bring it to a boil. Cover the pan with the lid and cook in medium flame for 15 minutes. Stir in between.

• when cooked, garnish with coriander leaves and serve with idli, dosa, rice.

Video Recipe for Mochai kottai Kuzhambu ( Avarekai )

Pasalakeerai Kadayal | Mashed Red Vine Spinach with Dal | Keerai Masiyal

Today's recipe is Mashed Indian Spinach with Dal, a traditional recipe from Tamilnadu. In Tamil we call this as ' Pasalakeerai Paruppu Kadayal'. In English Pasalkeerai is called as various names like Basella alba and also known as Malabar Spinach, Red Vine Spinach, Indian Spinach, Creeping Spinach, Climbing Spinach etc..

This dark leafy green has lots of healthy benefits. It is more nutritious than any other greens. It is rich in iron and calcium. This spinach can be easily grown at home. It is a creeper plant. Below i have attached the picture of this plant which i have it in my terrace garden.

Ingredients :

• 30 to 40 leaves Pasala Keerai / Indian Spinach
• ( Pasala Keerai in Tamil. In English - 
• Basella alba and also known as Malabar Spinach,
• Red Vine Spinach, Indian Spinach, etc..  )
• 10 no of Shallots or 1 Red Onion, medium-sized
• 4 Garlic cloves
• 1 tsp Cumin seeds
• 4 dry Red chilies
• 2 tbsp cooked and mashed Toor dal/ split pigeon peas / Red gram
• Salt to taste
• 2 tbsp Oil

Preparation :

• Peel the shallots and roughly chop them.
• Wash the spinach leaves, roughly chop.
• Mash the garlic cloves with the help of a knife.
• Cook and mash the toor dal.

Method:

• Heat oil in a pan/ kadai, when hot add cumin seeds and allow it to crackle.

• Add dry red chilies and garlic cloves to it and fry for few seconds.

• Add the chopped shallots to it and fry till it turns a light golden brown color.

• Then add the spinach leaves/ pasala keerai and salt, give them a good mix.

• Saute and cook until it is wilted, say about 3 to 5 minutes

• Then add the cooked dal and 1/2 cup of water and mix well.

• Cook till the water is absorbed.

• Transfer to a bowl for easy mashing or grind it in mixie or blender.

• With the help of wooden masher/ mathu, mash them.

• Transfer to a serving bowl and serve with hot piping rice and a dollop of ghee to it.

↓ Video Recipe ↓

Kongunadu style " Peerkangai Bhaji kadayal " / Mashed Ridgegourd gravy - Quick South Indian gravy for Idli and Dosa made using Pressure Cooker

Today's recipe is an authentic kongunadu style " Peerkangai Bhaji Kadayal ".A quick south Indian gravy recipe from Tamilnadu for idli and dosas using Ridge gourd. It's is one of the best side dish for idli, dosa and appam.

Today I'm going to share how this recipe is made using pressure cooker. It's a simple, healthy and delicious dish which can be prepared in a few minutes when using the pressure cooker. It is actually cooked in a mud pot. But its quite time-consuming process, but very tasty. It is quite a spicy gravy. 

 

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Serves: 4

Ingredients:

• 1/2 kg Ridge Gourd
• 2 Tomatoes
• 1 Potato, medium-sized
• 1 Onion, medium-sized
• 6 Green Chillies
• 5 Dry Red Chillies
• 1/2 tsp Turmeric powder
• little Tamarind
• Salt to taste

For Tempering

• 2 tbsp Oil
• 1 tbsp Channa Dal
• 1 tsp Mustard seeds
• 2 Spring Curry leaves
• 2 Dry Red Chillies

Preparation

• Wash and peel the skin of the ridge gourd. Chop the ridge gourd into pieces.

• Peel onion, chop onion and tomatoes.

• Peel the skin of the potato and cut the potatoes into chunks.

Method :

• In a pressure cooker place all the ingredients one by one i.e ridge gourd, onion, tomatoes, chillies, tamarind, turmeric powder.

• Add 1 and 1/2 cup of water to it and mix well.

• Pressure cook for 5 whistles.

• Once the steam is released from the cooker, open the lid. With the help wooden masher/ hand whisk (mathu in tamil) , mash them.

• For tempering heat oil in a small pan, add channa dal, then the mustard seeds and allow it to splutter. Add dry red chillies to it and fry. Next, add the curry leaves and switch off the flame.

• Pour over the gravy and mix it well.

• Serve with dosa and idli

Video Recipe here ↓