This is one more for the Viki's Side Dish for Chappathi event.

Ingredients:

Cauliflower florets - 1 cup

Potatoes cubed - 1 cup

Green Peas - 1/2 cup

Paneer - 1/2 cup

Capsicum - 1

Onion - 1 big

tomato - 1 medium

Ginger Garlic Paste - 1 tsp

Turmeric powder - 1 pinch

Chilli Powder - 1 tsp

Coriander Powder - 1 1/2 tsp

Garam masala - 1/2 tsp

Saunf Powder - 1/4 tsp

Cumin Powder - 1/2 tsp

Coconut Paste - 2 tbsp

Cinnamon - 1 piece

Mint Leaves for garnishing

Method:

In a kadai add some oil and fry the cubed paneer. Drain them and put in a bowl containing water.

In the remaining oil, add the cinnamon and then onion. Then add the ginger garlic paste.

When the raw smell goes off, add the tomato and all the vegetables except capsicum & paneer.

Now add the turmeric, chilly powder, saunf powder, coriander powder and salt. Mix well and close with a lid. Once the vegetables are cooked, add the capsicum, garam masala and the coconut paste.

Cook it for 2 more mins and garnish with mint leaves.

Serve with hot chappathi.

My husband really loved this gravy and it was a great happiness for me.

This is one more excellent side dish for any sambar. But I like it to have as a gravy with rice. Usually on a rainy day, my mom will surely prepare this porial, rasam and hot rice. She mix the hot rice with this porial and feed us even when i was doing my college. I love my mom's mixing as she will add a little more salt and it would be nice to have from mom's hand always.

Lets get into the recipe.

Ingredients

Broad Beans (Avarakkai) - 500 gms

Pearl Onion - 10

Tomato - 1 small

Sambar Powder - 2-4 tsp

Salt - as Required

Mustrad and urad dhal for seasoning.

To Grind:

Coconut - 3 tbsp

Cumin Seeds - 1/2 tsp

Method

Grind the items to grind to a smooth paste.

Heat a kadai and add 1 tsp of oil.

Add the seasoning items and then the onion. Once the onion is soft, add the tomatoes and then the minced avarakkai.

Saute for a awhile and then add the sambar powder, turmeric powder and salt.

Sprinkle some water and close with a lid. Saute in between til the veg is done.

Once the veg is cooked well, add the ground paste. Mix well and switch off the stove.

you can have it as a side dish with sambar or else directly with white rice.

This is my all time comfort food. We went on a unplanned temple visit and we all were so tired after coming back home. Every one was hungry but no one had energy to prepare anything. So I ended up preparing a simple comfort meal containing Rasam, Ennai Kathirikkai Porial and few pappads. Everyone enjoyed this meal and finished off everything.

Ingredients

Brinjal - 1/2 kg

Garlic - 20-30 pods

Sambar powder - 2-3 tsp

Salt - as required

Mustard - 1 tsp

Urad dhal split - 1 tsp

Cumin seeds - 1/2 tsp

Curry leaves and Coriander Leaves - Few

Method

Cut the brinjal Lengthwise and put it in water.

In a kadai, add 1 tbsp of oil and add the seasoning items.

Then add the garlic and saute for few seconds. Then add the brinjal, sambar powder and salt.

Sprinkle some water over it and close with a lid. Saute well in between, so that it doesn't get burnt. Adjust the water until the brinjal is done.

Finally add the leaves. I used more coriander leaves, this will add up the aroma.

So simple yet delicious dish.

I am sending this to FIL-Brinjal conducted by Sanghi.

Greens are very cheap and you can make much varieties out of it like kootu, poriyal, thuvattal, kadaiyal, keerai vadai and so many. The cooking time is very less. Only time consuming process is to sort out the keerai and cleaning it. If somebody does it for me, I will prepare keerai even everyday ;) 

Ingredients for keerai kootu

Arai Keerai - 2 cups (washed, cleaned and chopped finely)

Pearl Onion - 10 minced

Green Chillies - 3 split

Tomato - 1 minced

Green Gram Dhal (Paasiparuppu) - 1/2 cup

For Seasoning

Mustard Seeds - 1/2 tsp

Split Urad Dhal - 1/2 tsp

cumin seeds  - 1 tsp

Red Chillies - 3

Aesfoetida- 1 pinch

Method:

For this recipe the dhal should be less and the keerai should be more. Its good on both the health and taste front. 

In kadai, cook the dhal (don't pressure cook it). Once it is half cooked add all the ingredients to it and close it with a lid. Let it cook for some time. 

That's all season the kootu with the seasoning items. 

Serve hot with rice and potato fry. 

This is my kid's favourite during lunch time and hence I am sending this for Monthly Mingle -Kids Lunches hosted by Srivalli and originated by Meeta. I truly had a lovely lunch. 

Again am sending this to FIC Red+Green hosted by Neha(don't know whether it fits her tricky guidelines ;)) originated by Sunshinemom

Also when I am alone at home, I will prepare this for me and not much of cooking involved, hence sending this to  Single Serving Recipes hosted by Spicyrasam

This is a typical south Indian favourite. this is very common in Brahmin's families. I don't know whether I am preparing it exactly the same way as they do. But mine will also be tasty...so without any hesitation you can give it a try.  Sundaikkai - turkey berry. I think you can get this ready made vathal from all Indian grocery stores. 

Ingredients:

Sundaikkai Vathal - 1 handful

Tamarind - lemon sized

Kulambu Milagai Thool - 3 tbsp

Pearl Onion - 20

Garlic - 10 pods (slightly crushed)

Seasoning

I use vadagam for seasoning. Otherwise we can use the regular mustard urad dhal combo and curry leaves. 

Method:

Soak the tamarind in water and get the extract out of it. 

In a kadai add 3 tbsp of gingelly oil. Once heated, fry the vathal and keep it aside. 

In the same oil add the seasoning items. Once it starts spluttering, add the minced onion and garlic. 

Saute well till the raw smell goes off. Then add the milagai thool, saute carefully for a min. don't burn it. 

Then add the tamarind extract, salt and mix well. Close with a lid and allow it to boil. 

Once the it reaches the required consistency, add the fried vathal and switch off the stove. 

Serve with hot rice and roasted pappad(Sutta Appalam). 

My MIL will crush the fried vathal and add it to the kulambu as my husband and BIL's will fish it off while eating. It will be slightly bitter in taste, but i like that way too. You can try both the ways. 

After a sterounous week of training am back to the blogosphere. In  a hurry am posting this recipe as i still have few more days of training. oooh!

This recipe was dormant in my store for a long time and i wanted to post it this time for sure. 

I love chinese food a lot. My love for chinese food made me to tryt his out and i really got an appreciation from my husband sayign that "this is very similiar to the one we get in China Pearl (My favourite restaurant in bangalore)"

Here it goes

Ingredients:

Mushroom - 200gms

Onion - 1 sliced

Green Chillies - 5

Ginger - minced finely a small piece

Garlic- 5 pods minced finely

Heinz Manchurian Sauce - 1 tbsp

Corn Flour - 1 tbsp

Method:

In a kadai, add 1 tbsp of oil and add the onion. Saute well till translucent. 

Add the chillies, ginger and garlic and saute for few minutes. 

Add the mushroom and saute for few minutes. 

Add the sauce and mix well. Close it with a lid and allow it to cook for 5 mins. 

Take a half a cup of water and mix the corn flour without any humps. 

Once the mushroom is cooked, add this corn flour water to it, to thicken the gravy. 

Thats it server hot with noodles or fried rice. 

exterior shutters

I always prefer a simple method of cooking. I hate to stand for a long time in the kitchen. Everyday I used to spend around half an hour in the kitchen where in I will prepare breakfast and pack my lunch. If i feel it will take more than this time...I will not prepare anything for lunch...so we will altogether have good dinner at 7pm itself. Thats it. This is one such simple curry which can be done within few minutes and tasty to have with rotis or rice.

Ingredients:

Veggies - 2 cups (Whatever u like)

Onion - 1 minced

Tomato - 1 minced

Ginger Garlic Paste - 2 tsp

Chilly powder - 1 tsp

Coriander Powder - 2 tsp

Saunf Powder - 1/4 tsp

Curry Leaves - few

Method:

In a kadai, add 1 tsp of oil and saute the oil till they become translucent. 

Add the ginger garlic paste and saute till the raw smell goes off. 

Add the rest of the ingredients and mix well. 

Add 1/2 cup of water and allow it to cook by closing with a lid.

Serve hot with Chappathi and raitha. Thats my dinner plate...taste it. 

My kids favourite is green peas. He will get the peas and cauliflower alone from everyone in a plate and eat so cutely(I thought of capturing that but forgot...ooh). So am sending this to Monthly Mingle - Kids Lunches  conducted by Srivalli orginated by Meeta

Ingredients

Capsicum - 1 or 2 depending on the size

Toor Dhal - 1/2 cup

Sambar Powder - 2 tsp

Tamarind - lemon sized

Pearl Onion - 10

Tomato - 1

Seasoning

Mustard seeds - 1/2 tsp

Broken Urad Dhal - 1/2 tsp

Cumin seeds - 1/2 tsp

Aesfoetida - 1 pinch

Red Chillies - 2

Method:

Pressure cook the toor dhal. Mince capsicum by removing the inside seeds, onion and tomato. 

In a kadai, add 1 tsp of oil. Add the onion, tomato and capsicum and saute for few minutes. 

Add the dhal, turmeric, sambar powder and salt. Capsicum takes less time to cooks. So within five minutes add the tamarind extract. Allow it to boil for five more minutes. 

Once the raw smell of sambar powder and tamarind goes off, swtich it off. 

Season the sambar with the items mentioned for seasoning.

Garnish using coriander leaves and curry leaves. 

This sambar goes to Lentils Mela hosted by Ashwini

Bitter guard , a veggie which most people don't like. My whole family is against this veggie, but I love this veggie so much. It will be delicious to have bitter guard fry with sambar. Coz of my husband, i am not at all preparing this nowadays. This time i forced him to get this and tried it in a different way as my friend suggested. I liked this way too...but still it was rejected by both my mom and hubby. I am posting it here to know how many of the world likes it. I don't know how many of you know this tip about bitter guard...when you buy bitter guard, buy the ones which are light green in colour. Those ones will have less bitterness in them. 

Ingredients:

Bitter guard - 1/4kg

Onion - 1

Tomato - 1

Ginger Garlic Paste - 1 tsp

Chilly Powder - 1 tsp

Mustard and urad dhal for seasoning

Method:

Mince all the veggies. In a kadai, add 1 tsp of oil and season it with mustard and urad dhal.

Add the onion and saute till it becomes soft. Then add the ginger garlic paste and saute till the raw smell goes off. 

Now add the tomatoes and bitter guard and mix well. Add the chilly powder, salt and sprinkle some water over it. Close it with a lid and allow it to cook for 5 mins. 

Garnish with curry leaves and coriander leaves. Serve hot with sambar rice/rasam rice/curd rice. 

Tell me if you like it.  

This is one of the best combo which suits well for chappathi/Rotis. Very Healthy too. I dont know but am not preparing it so often. May be its not flashing into my mind when i think of a meal. 

Ingredients:

Channa (Sprouts) - 1 cup

Potato - 2 (Boiled)

Chilly Powder - 1 tbsp

Coriander Powder - 1 1/2 tbsp

Cumin Powder - 1 tsp

Saunf Powder - 1 tsp

Garam Masala Powder - 1 tsp

Salt as required

To Grind:

Pearl Onion - 10

Garlic Pods - 10 

Tomato - 1

Ginger - 1 inch piece

Method:

Bake the potatoes and channa together in a pressure cooker with required amount of water and salt. 

Peel off the potato skin and crush it into small pieces. 

In a kadai, add 1 tsp of oil and add ground paste and saute well till the raw smell goes off. 

Add all the powders mentioned and salt. Saute well for a while and then add the channa with water and potato. 

Close it with a lid and cook for 15 mins by sauting in between. Serve hot with roti or chappathi. 

This one is my kid's alltime favourite and on seeing an event hosted for kids love i thought of sharing it. Obviously this is transferred through ages . My granny's mother is a great cook it seems. I have never seen her in my life. Still my mother in law used to recall her cooking skills, whenever she do this. A small story and am praying GOD that my dear hubby shouldn't read it. I am married to my uncle's son. So all the relatives are common for us. My hubby was born on an Ashtami (Lord krishna's birth was also during an ashtami) with the naval chord around his neck (similar to krishna). My maternal grandma was so scared that, this birth may lead to any disaster in my family, especially to my MIL's brother or her family. This is believed as Krishna's birth killed kamasan, his uncle. So when my MIL got discharged from hospital and reached home, this great granny took the aarti for the kid(My husband). Soon after that she was paralysed and within a week she passed away. I dint have belief on all these, it may be coincidental. But I and the whole family used to tease my husband with this story and he will get damn angry for this. So that's the story of my great granny and my MIL will always point out this story along with her cooking skills. 

Ok lets soon jump into the recipe part. 

Ingredients:

Sirukeerai

Green chillies - 2(as my kid is having it)

Toor Dhal - 1/2 cup cooked. 

Pearl Onions - 10

Tomato - 1

Method:

In a kadai, add 1 tsp of oil and add the onions, tomato and chilly and saute well. 

Add 1/2 cup of water and add the keerai. Close it with a lid and cook for 5 mins. 

Add the cooked dhal and grind it with a mansatty or mixer to a coarse paste. 

As i am giving it to my kid, i usually grind it smooth in the mixer. So that he can eat it well. 

I can really say this is my kids favourite for his lunch. I feel good nutrients along with proteins is sent to my kid through this recipe. So I often prepare it at least for him. 

This keerai kadaiyal enters the Cooking for Kids with Love a sweet event hosted by Jigyasa and Pratibha. I know its a late entrant. I am hoping for the best. 

This is one more easy side dish, which goes well all types of sambar. This one is my hubby's favourite and hence it will do it with utmost care. 

Ingredients:

Colocacia - 300 gms

Chilly Powder - 1 tsp

Salt - As per taste

Corn Flour - 1 tbsp

Method:

Cook the colocacia in water in a kadai. some people will cook it in a pressure cooker. But if we do that way, the veg will become mashed and it cannot be fried. So boil it in either microwave or in a kadai. 

Once it is cooked well and firm, cool it and pee off the skin. Cut it according to your desired shape. 

Marinate it with the rest of the ingredients without adding water, for half an hour. In a kadai, season the curry with 1 tbsp of oil and mustard seeds. Add this marinated colocacia and fry it well. 

Thinking of what to do for dinner, I was watching TV and luckily it was a cookery show. There they prepared this dish...took a keen a look on that recipe and followed the instruction....yeah I got it right. It sounded so simple and dish came out well. I prepared Rotis, this subji and onion raitha. A great dinenr you know...Here it goes

Ingredients:

Veggies include Cauliflower, Potato, Peas and Capsicum (these were the only veggies I stocked, if you have more you can very well add to this)

Cinnamon - 2 sticks

Clove - 2

Onion - 1 minced

To Grind:

Pearl Onion - 10

Garlic - 10 pods

Ginger - 1 inch piece

Green Chillies - 6

Method:

Clean all the vegetables and mince them according to your favourite shape. Grind all the items mentioned to grind to a smooth paste. 

In the kadai, add 1 tbsp of oil and add the cinnamon to it. Now add the onion and saute well. 

Once the onion becomes translucent, add the ground paste and saute well in a lower flame. 

Once the raw smell goes off, add the vegetables and 2 cups of water. Close it with a lid and cook it for 10 mins. 

Thast it. Garnish it with mint leaves. This can be served as a side dish to both rotis and biryani types. 

Ingredients:

Cabbage - 300 gms

Peas - 1 cup

Onion - 1

Red Chillies - 2

Curry Leaves

Mustard seeds and urad dhal for seasoning

Aesfoetida - 1 pinch

To Grind:

Coconut - 2 tbsp

Cumin seeds - 1 tsp

Green Chillies - 4

Method:

Grind the items to grind without adding water. 

Mince the cabbage to very small pieces. Cook the cabbage and peas together with 1/2 Glass of water, turmeric powder and salt. 

In the kadai add 1 tsp of oil and season the curry with mustard seeds, urad dhal, Aesfoetida, curry leaves and Red chllies. 

Add the cooked cabbage and peas and saute well. 

Now add the grounded items and mix well. close with a lid and cook it for 5 mins. That's it done, serve hot with sambar rice. 

Ingredients:

Buttermilk - 3 cups

Turmeric - 1 tsp

Salt - To Taste

To Grind:

Thuar Dhal - 2 tbsp

Raw Rice - 1 tbsp

Cumin seeds(Jeera) - 1 tsp

Green Chillies - 4

Red Chllies - 2

Aniseed(Sombu) - 1 tsp

Ginger - 1 inch piece

Coconut - 1 tbsp (Can be added if u wish)

Mustard Seeds - 1 tsp

Garlic - 4 pods

Coriander Seeds - 1 tsp

To Season:

Mustard seeds - 1 tsp

Urad dhal (Broken) - 1 tsp

Red Chillies - 2

Finely Chopped Pearl Onions - 3 tbsp

Aesfoetida - 1 pinch

Method:

Soak the Thuar dhal and rice in water for 1/2 hr.

Then grind all the ingredients mentioned in "To Grind" along with the soaked rice and dhal, to a smooth paste. 

Wipe the curd and get a thick butter milk. 

Keep the kadai in the stove and add the ground paste & some water. 

Keep on stirring it, in low flame, till the paste gets cooked. 

We can get to know this when the color changes. This process might take 10 mins.

Then add the Buttermilk and stir well, so that the paste and buttermilk should mix completely.

Be careful the kulambu should not boil. You should be cautious enough to get this gravy done appropriately, if you allow it to boil, it will leave all the water at the bottom and the curd will curdle at the top. I have done this mistake and hence as a precaution I am telling it here. 

I love this dish a lot. The good side dish for this gravy is Vada(Paruppu Vada), All fried veggies like Potato, Yam, Coleasia and Okra fry. In almost all tamilian and kerela wedding, this recipe will be a must in the luncheon. 

Hurry!!!!!!!!!! I have completed 50 Posts today....a small milestone reached...

This sambar is made without using any powder such as sambar powder or chilly powder. This 

can be easily made within minutes and I love the taste so much. This we used prepare often during winter that too for dinner. Because the taste will be delicious only when you have it hot(both the rice and sambar should be HOTTER). In this cold weather, I prepared this and whole of my family loved having it. 

Ingredients:

Toor Dhal - 1 cup

Pearl Onion - 20

Tomato - 2

Green Chillies - 10

Red Chillies - 5

Aesfoetida - 1 pinch

Turmeric Powder - 1/2 tsp

Tamarind - Gooseberry sized.

Salt as required

To Season:

Oil - 1 tsp

Mustard Seeds - 1 tsp

Urad Dhal (split) - 1 tsp

Cumin Seeds - 1 tsp

Curry Leaves - few

Coriander Leaves - few

Method:

Pressure cook the dhal and mince the onion and chillies.

In the kadai, add 1 tsp oil and add the items to season. 

Add the onion and chillies and saute well. Now add the tomatoes and saute well. Dont let the tomatoes get smashed. It will be good only when they are sepearate. 

Add the cooked dhal with 1 cup of water, turmeric powder and salt. Once it starts boiling add the tamarind juice and cook it for 5 more mins. 

This dish will be watery only, so dont bother about the consistency. Serve hot with hot rice, Potato Fry and Rice Friyums. 

The Side dishes which suits this sambar are Garlic Egg Plant Fry, Potato Peas masala, Mutton Curry and Yam Fry. 

This is a perfect yellow and hence I am sending this to FIC-YELLOW conducted by SunshineMom and also as a second entry to the MLLA Seventh Helping hosted by Susan and Srivalli 

After coming to Chennai for a long leave, I am finding it very difficult to blog. Running behind my son keeps me so engaged, and I forget the total world. I went for a nice shopping in T Nagar twice, for Pongal purchase. Its always been a pleasure for me to shop here and so convenient for me, as i know every corner of this place. OK lets see whats cooking in my kitchen.

Here comes the recipe for Poricha Kulambu



Ingredients:

Drumstick - 4
Pearl Onion - 20
Tomato - 1
Coconut - 1/2 cup
Sambar powder - 2 tsp
Turmeric - 1 tsp
Salt - As required


Method:

Cut the drumstick, onion and tomato. Grind the coconut to a smooth paste and the paste should be very thick.
In the kadai, season the kulambu with mustard and urad dhal.
Add the onion, tomato, drumstick and saute well.
Add 2 cup of water and add the sambar powder, turmeric and salt.
Once the drumstick is cooked well, add the coconut paste and cook it for 5 more mins.
You have it with rice and pappad.
We can use Avarakkai(Cluster Beans) instead of Drumstick. The taste will be yummy and its so simple to cook as it can be made within minutes and less labor.

This is also one very simple and easy to prepare recipes. Actually its a true recipe from Kerela, but almost all tamilians will prepare it (anyway in their own form). This is truly a healthy recipe which includes all the possible veggies and taste will be heaven. You can have it as a side dish for sambar or curd rice, or also as a main dish and also as a sidedish with Adai. This is good dish which can be served for children or elders. 

To this you can add any vegetable in this world. Only suggestion is don't add any veg which may change the color of the dish (Ex: Beetroot) or texture of the dish (Ex: Lady's finger). Also you should be aware of the cooking time required for each veggie. For example, Capsicum will cook very fast when compared to Elephant Yam. Accordingly you should add them while cooking. I think I am explaining too much...lets get rid of advices and go to the kitchen.

Ingredients:

Vegetables - Yam, Vazhaikkai, Colaesia, Beans, Carrot, Potato, Cauliflower, Green Peas, Brinjal, Cluster Beans, Chaote, Turnip, onion and tomato. This is what I had that time. I didn't get Drumstick that time. So didn't add, felt bad for that. 

Coconut - 5 tbsp

Green Chillies - 5 (Depends on how spicy you want)

Cumin Seeds - 1 tsp

Coconut Oil - 1 tbsp (optional)

Curd - 1/2 cup

Firstly wash and cut all the vegetables you have. You can also add peas, mochai and double beans. Cook all these vegetables in a pan in 1 glass of water, turmeric(1/2 tsp) and salt. 

If you add Drumstick, it will give a good flavour but add it at the last. Cook the Yam separately for 5 mins and add it at last. 

All the vegetables should be cooked well, yet they should be firm. 

Grind together coconut, cumin seeds and green chillies to a smooth paste. Add the ground paste to the cooked vegetables and cook for 5 more mins. 

Switch off the stove and add curd stir well and then add the coconut oil. If you don't like it you can skip the coconut oil also. 

That's all its done. Serve it in a plantain leaf with rice, sambar and curry for a grand treat. 

Whenever it rains very heavily and the whether is too cold, my mom used to prepare two dishes. One is this kathirikai kadaiyal with rasam and one more is avarakkai poricha kulambu along with rasam. It will be delicious to have these curries with hot rice in that chill whether. We wont even eat by ourselves, my mom used to prepare urundais for me and my sister and feed us, even when i was doing my college. She is used to prepare it with mansatty only, to increase the taste more. Recalling those golden days.

Ingredients:

Brinjal - 300 gms

Pearl Onion - 20

Green chillies - 7

Tomatoes - 2

Tamarind - very small piece

Coriander Leaves - finely chopped 1/2 cup

For Seasoning:

Mustard seeds - 1/2 tsp

Urad Dhal - 1/2 tsp

Cumin Seeds - 1/4 tsp

Aesfoetida - 1 pinch

Red chillies - 2

Method:

Mince the onion, tomato, brinjal and chillies into small pieces. Cook them in a kadai with 1 cup of water.

Once it is cooked well, transfer the contents to a mansatty, add salt required and grind it coarsely with a matthu.

Soak the tamarind in 1/4 cup of water and take out the juice.

In a kadai, add 1 tsp oil and season the curry with the items for seasoning and add the ground contents to it.

Now add the tamarind juice and boil it for 5 mins. Garnish it with coriander leaves and serve hot with white rice & rice friyums.

I am reposting it for the FIL-Brinjal conducted by Sanghi

This is also one more stolen recipe from my granny. There they will prepare this only with potato, just i have added some green peas to it. We use it for all kinds of tiffins like chappathi, dosa, poori and idly. Its a good combination with everything. Ours is a very big family and we gather together for pongal in my native village. To serve everyone she used to prepare either this kurma with idly or else sambar. But the taste will be great there, as she will grind the masala with hand grinder. She have never missed the proportion even while preparing in big big vessels and that will serve for everyone. Great people. Here goes the recipe.

For Poori:

Ingredients:

Wheat Flour - 3 cups

Sooji - 2 tbsp

salt to taste

Gingelly oil - 1 tbsp

Hot water for making the dough.

Method: 

Mix all the ingredients(except water) well. Then slowly add the hot water and make a very tight dough, thats how we can prepare poori with less oil. Make small balls out of the dough and roll into circles with the chappathi stone. Deep fry it in oil and serve hot with kurma. 

For Kurma:

Ingredients:

Potato(Cooked) - 4-5 

Green Peas - 1 cup

Onion(big) - 2

Tomato - 1 big

Ginger Garlic Paste - 2 tsp

Cinnamon - 2 sticks

Clove - 4

Garam Masala Powder - 1 tsp

Salt to Taste

To Grind:

Coconut - 5 tbsp

Pearl Onion - 10

Green Chillies - 7 (depends on how spicy you want)

Fried Gram - 1 tbsp

Khus Khus - 1 tsp

Saunf - 1 tsp

Jeera - 1 tsp

Coriander Leaves - 1/2 cup (finely chopped)

Method:

First bake the potatos, peel the skin off and smash it into small pieces. Mince the onion and tomato. 

In the kadai, fry the pearl onion and green chillies with 1 tsp of oil till the raw smell goes off. In the mixer add this fried onion and green chillies along with rest of the items mentioned to grind and grind it to a smooth paste. 

In a kadai, add 2 tbsp of oil and saute the cinnamon and clove. Then add the onion and saute it till it becomes translucent. 

Add the ginger garlic paste and saute for a while. Now add the tomatoes and saute till they are cooked well.

Add the peas, potato, garam masala powder salt and 2 cups of water. Once it starts boiling, add the ground paste and cook for 10 mins, by sauting in between. 

Garnish it with coriander leaves and serve hot with poori.