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Cheesy Stuffed Portobello Mushrooms (Air Fryer Recipe)

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These vegetarian friendly stuffed cheesy mushrooms are irresistible. They have a cheesy pool in the middle and come together in 20 minutes, making them an effortless appetizer or snack for any time of the year. 

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Vegetarian friendly air fryer mushrooms

Stuffed mushrooms, in my opinion, are as good as mushrooms get. I love the tiny caps filled to the brim with different stuffings from bread crumbs to cream cheese.

For this recipe, I am using a vegetarian friendly stuffing that has shredded mozzarella, pesto, chili flakes and other seasonings.

Stuffed portobello mushrooms are not just delicious but also very easy to make. Since portobellos are large, they’re easier to work with compared to cremini or baby bella varieties.

More surface area = more stuffing, with less effort.

You can also:

  • Use these as a burger or sandwich “patty”
  • Tuck them into wraps with lots of shredded veggies for a wholesome, filling meal

Ingredients

  • Portobello mushrooms 
  • shredded Mozzarella cheese 
  • Basil pesto 
  • light olive oil
  • red chili flakes 

Substitutes

  • Mushrooms – you can use baby bella mushrooms, cremini mushrooms or regular button mushrooms for this recipe. You will need 10 to 12 of these in this case.
  • Cheese – You need a melty soft cheese for this recipe. Shredded cheddar, tex mex cheese mix, shredded paneer + mozzarella combination or mozzarella + cream cheese works here
  • Pesto – use any pesto you have on hand. Alternatively, use Indian style mint chutney as a substitute. 

Variations

Add crunch – Stir in 1 tbsp coarsely powdered nuts or seeds (walnuts, pistachios, sunflower seeds). Reduce the cheese slightly so the filling stays balanced.

Switch the sauces – Japanese mayonnaise, sriracha, chilli oil or BBQ sauce all work as flavour boosters. You can also use different pestos like sun-dried tomato pesto.

Ricotta–spinach version – Swap mozzarella for a mix of ricotta, chopped baby spinach and shredded cheddar, with nuts, garlic powder and chilli flakes.

Golden crust – Sprinkle 1–2 tsp breadcrumbs on top of the mushrooms before air frying for a crisp, golden crust.

Tips For Perfect Air Fried Mushrooms

  • Choosing the right mushrooms matters the most. Pick mushrooms that are firm. Avoid those with wrinkly and soggy caps.
  • You do not need salt in this recipe because the cheese handles it. So do not be tempted to add more salt.
  • Avoid overcrowding the basket. When you add too much to an air fryer basket, the result is steaming and not air frying. You will be left with soggy sad mushrooms if you overcrowd the basket.
  • A 5 quart sized air fryer basket will hold 10 mushrooms without overlaps.
  • Adjust the timings based on the size of the mushrooms. Larger mushrooms take longer to cook. It is always wise to check after the halfway cooking mark. 
  • To prevent the mushrooms from sticking to the basket, line them with precut unbleached parchment squares. Lesser clean up in the end. You are welcome 🙂

Recipe Notes

  1. This recipe makes 3 large stuffed mushrooms; you can easily double or triple it for a crowd.
  2. Adjust the air fryer time based on the size of your mushrooms.
  3. Don’t over salt the filling; cheese already has salt.
  4. For a spicier version, add extra chilli flakes or finely chopped green chilli.

Serving suggestions

  • Fabulous as finger food- serve with mocktails, cocktails or alongside other bite sized food. 
  • Make them a part of your appetizer or grazing board. Add some chopped salad leaves and shredded veggies to make it look colorful.
  • Serve them as a snack.
  • Use them as a burger or a sandwich filling or inside a wrap.

Make ahead, shelf life and reheating

  • Prep and stuff the mushrooms and refrigerate this for up to 1 day. You can put them in the air fryer shortly before you are ready to serve. 
  • Store leftovers in a clean air tight fridge safe container for up to 1 day in the fridge.
  • Reheat leftover stuffed mushrooms in the microwave for 30 to 40 seconds on high power before serving.
Can I make these in a regular oven?

Yes, especially if you are making a really large batch, then making them in the oven is so much more convenient. Place them in a baking sheet, cheesy side up.  Bake the mushrooms in a preheated oven at 200C for 15 to 20 minutes. 

What other mushrooms can I use here?

Regular button mushrooms – white or brown, cremini and baby bella all work beautifully in this recipe. Adjust the number of mushrooms to the filling. You will need more mushrooms here since they are smaller varieties.The cooking time will vary too.

Method

Prep Work

  1. Wipe the mushrooms thoroughly with a damp kitchen towel.
  2. Gently twist and remove the stalks and set the caps aside.
  3. In a mixing bowl, combine the shredded cheese, pesto and chilli flakes. Mix well to form the filling.
stuffing for stuffed portobello mushrooms done in the air fryer

Preheating

  1. Preheat the air fryer to 190°C for 4 minutes.

Stuff and Air Fry

  1. Brush each mushroom cap on the outside with a dab of olive oil. 
  2. Stuff each mushroom cap with 1–1½ tbsp of the filling, using a small spoon. Don’t press too hard – you don’t want to crack the caps.
  3. Arrange the stuffed mushrooms in a single layer in the air fryer basket, without overlapping.
  4. Air fry at 190°C for 8–12 minutes.
  5. Check around the 8th minute; many mushrooms will be done around the 10-minute mark.
  6. Smaller mushrooms will cook faster, so adjust accordingly.
  7. Serve hot over a bed of lettuce or salad greens.

cheesy portobello served over a bed of lettuce

 

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Cheesy Stuffed Portobello Mushrooms in the Air Fryer

These large portobellos with a cheesy pool in the middle come together in less than 20 minutes. Vegetarian friendly. Serve as a snack, light main or an appetizer.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Accompaniment, Appetizer, Snack
Cuisine: International
Servings: 3 mushrooms
Calories: 487kcal

Equipment

  • 1 Mixing bowl
  • 1 Air fryer I have a 5 quart Cosori air fryer

Ingredients

  • 3 Portobello Mushrooms
  • 1/ 4 cup Shredded Mozzarella cheese
  • 1.25 tsp Basil pesto
  • 1 tsp light olive oil
  • ½ tsp red chili flakes

Instructions

Prep Work

  • Wipe the mushrooms thoroughly with a damp kitchen towel.
  • Gently twist and remove the stalks and set the caps aside.
  • In a mixing bowl, combine the shredded cheese, pesto and chilli flakes. Mix well to form the filling.

Preheating

  • Preheat the air fryer to 190°C for 4 minutes.

Stuff and Air Fry

  • Brush each mushroom cap on the outside with a dab of olive oil.
  • Stuff each mushroom cap with 1–1½ tbsp of the filling, using a small spoon. Don’t press too hard – you don’t want to crack the caps.
  • Arrange the stuffed mushrooms in a single layer in the air fryer basket, without overlapping.
  • Air fry at 190°C for 8–12 minutes.
  • Check around the 8th minute; many mushrooms will be done around the 10-minute mark.
  • Smaller mushrooms will cook faster, so adjust accordingly.
  • Serve hot over a bed of lettuce or salad greens.

Notes

This recipe makes 3 large stuffed mushrooms; you can easily double or triple it for a crowd.
Adjust the air fryer time based on the size of your mushrooms.
Don’t over salt the filling; cheese already has salt.
For a spicier version, add extra chilli flakes or finely chopped green chilli.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 487kcal | Carbohydrates: 7g | Protein: 35g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 118mg | Sodium: 969mg | Potassium: 426mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1150IU | Vitamin C: 0.003mg | Calcium: 761mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

The Only Idli Dosa Batter You Need (Foolproof Guide)

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This post is a detailed guide for anyone who wants to master the art of making Idli and Dosai at home. You can use this batter to make both Idli and Dosa. In my humble attempt at taking these south Indian staples beyond borders,  I have tried and included every nitty gritty from the choice of rice to fermenting in the batter during winter.

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the ulimate guide to making foolproof Idli dosa batter
One master batter for Idli, Dosa and everything else in between
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Idli Dosa Batter

is what Chapati dough is like, in North India. We make this every week since Idlis and Dosai are a staple breakfast dish in south India. 

Naturally fermented, this batter is the OG meal prep in south India. It is common for Ammas and Paatis to grind away a huge can of batter, come weekend. 

If I had to keep only one recipe from my South Indian kitchen, it would be this idli–dosa batter.

This is my “house batter” – the one that becomes soft idlis on day 1, crisp dosas on day 2 (and 3), and sometimes even Uttapam or Paniyaram or Dosa Waffles when I’m trying to finish the last bit.

I’ve tried many ratios and methods over the years, but I keep coming back to this combination because it’s reliable, forgiving and works across seasons.

This multipurpose batter can be used to make soft spongy Idlis and crisp golden dosa
My 2 in 1 Batter is the only batter recipe you need

Ingredients

There are so many ingredients that you can use to make batter for Idlis or Dosa. But in this post, I am sharing the real deal. This is the version I have been using for more than a decade now and it has not failed me even once.

  • Parboiled Idli rice – called in Tamil as Kaar Arisi or Vellai Kaar Arisi 
  • Whole white Urad Dal – Traditionally, black urad dal was used. Even today, many homes do.
  • Fenugreek seeds – these tiny but mighty seeds are key to making fail proof batter.
  • Salt 
  • Water 
  • Rice flakes or cooked rice 

5 Ingredients That Give You the Softest Idlis

While dosai is quite forgiving, idli needs a teeny bit more attention. If you’ve been struggling with hard idlis, here are 5 ingredients that can improve the texture.

Choose any one of these and add it at the right stage during grinding:

  • Poha (rice flakes)
    ½ cup, soaked briefly and added along with the soaked rice while grinding.

  • Sago (javvarisi)
    ½ cup, soaked along with rice for at least 8 hours. This gives cottony soft idlis.

  • Cooked rice
    Preferably rice cooked the previous day and completely cooled. You can use cooked sona masoori, raw rice or ponni rice. ½–¾ cup is ideal. Add this to the soaked rice and grind along with it.
    Do not soak cooked rice.

  • Puffed rice (pori / murmura)
    Works just as well as poha. Use 1 cup. Soak briefly and grind along with the soaked rice.

  • Kottai muthu
    The traditional Kongu ingredient that makes splendid idlis. These are castor seeds and you need one seed for every cup of rice you use. If you want to learn more about this, tell me in the comments. It’s fairly difficult to source outside India and has a couple of side effects too, so I’m not going into it in depth here.

Rice and Urad Dal Ratios

Here are some proportions you can use, depending on what you want:

1. For the Softest Idlis

3 cups idli rice
1 cup urad dal
1½ tsp fenugreek seeds
½ cup rice flakes
Salt + water for grinding

This yields the softest idlis that feel like little clouds when dunked in hot tiffin sambar.

2. For the Crispiest Golden Dosais

4 cups idli rice
1 cup urad dal
1 tbsp each chana dal and toor dal
½ cup rice flakes
2 tsp fenugreek seeds
Salt + water for grinding

To make the crispiest golden dosai that you will lose count of as you eat, use this ratio.
Yes, chana and toor dal are key ingredients here.

3. The 2-in-1 Batter (Idli + Dosai)

5 cups idli rice
1 cup urad dal
1 tbsp fenugreek seeds
½ cup rice flakes
Salt + water for grinding

This is the proportion I use every single week. It has been tested time and again in my kitchen. Friends have borrowed this batter, followers have followed the recipe to the T, and everyone has had success with it.

Wet Grinder vs Blender

For best results, I recommend using a good wet grinder.

  • If you live in the US, look for a 110V wet grinder. Premier, Elgi Ultra and Sujata all have this option.

  • If you live in Singapore or Europe, you can use a regular 220V wet grinder sourced from India.

In many South Indian homes, batter is always ground in a wet grinder. Since we usually make a large batch, this is convenient and yields the best texture.

Blenders tend to heat up the batter as they run, which can hinder fermentation. So, if you’re using a Blendtec, Hamilton Beach, Thermomix or any high-speed blender, I recommend using ice-cold water and even ice cubes while grinding.

Shelf Life, Storage and Freezing

Store batter in a clean air tight container. Keep it covered all the time and refrigerate it as soon as it has fermented.

Dosa Batter keeps well in the fridge for up to 1 week. When the batter is 1 or 2 days old, it is great for making Idlis. The rest is ideal for Dosai, Uthapam or Paniyarams.

Freezing Dosa Batter 

Divide batter into 500 ml or 750 ml portions. Transfer to freezer safe bags or containers that have secure lids. Label and freeze for 1 month.

Thaw the required portion of batter overnight in the batter and proceed to make Dosai. 

I have never made Idlis with frozen batter. So, I am unable to comment on this.

How to Grind Dosa Batter in a Blender

Proportions

  • 3 cups Idli rice

  • 1¼ cups whole white urad dal

  • 1 tsp fenugreek seeds

  • ¾ cup rice flakes (poha)

  • Salt and water as needed

Soaking

  1. Wash the rice thoroughly until the water runs clear. Soak in 6–8 cups of water for a minimum of 8 hours.

  2. Combine fenugreek seeds and urad dal in a bowl. Rinse thoroughly and drain. Add 4 cups of water and soak for 8 hours.

  3. When you’re ready to grind, add the rice flakes to the soaking rice. Mix well and let it sit for 2–3 minutes, then drain in a colander.

  4. Drain the soaked urad dal + fenugreek mixture too.

Grinding

  1. Transfer the drained urad + fenugreek to a heavy-duty blender with 10 ice cubes and 1 cup water.

  2. Pulse a couple of times and then blend to a smooth paste, in short bursts to prevent the motor from heating up.

  3. Transfer the ground urad batter to a large bowl.

  4. To the same blender jar, add half the soaked rice mixture with 1 cup ice cubes and ¾ cup ice-cold water.

  5. Pulse and then grind to a slightly coarse paste, adding water a tablespoon at a time if needed. Work in short bursts and rest the blender between rounds.

  6. Repeat with the remaining rice.

Mixing & Fermenting

  1. Combine the ground urad and rice batters in a large bowl.

  2. Add salt.

  3. With clean hands, mix the batter very well.

  4. Cover and set aside until it doubles in volume.

  5. Once the batter has fermented, you can make idlis or dosai.

How to Ferment Idli Dosa Batter in Winter?

In winter, I usually grind the batter early in the morning and let the daylight do some of the work through the day. It’s absolutely normal for fermentation to take longer on cold days.

As a general guideline, batter can take up to 30 hours to ferment if the average temperature is around 12–15°C.

A few key points:

  • Mixing the batter with clean hands is a big factor in good fermentation. The natural bacteria on your hands help kick-start the process.

  • Adding enough salt is critical. If you don’t add sufficient salt after grinding and mixing the batters, it may not ferment.

    • Rule of thumb: about 1 tsp salt for every cup of rice + dal used.

  • Over-fermentation can give you bad idlis or very sour dosai. Don’t leave the batter out for longer than 36 hours. From my experience, idlis from over-fermented batter are not spongy and soft. Dosa will still work.

Fermenting in the Oven (Light On)

  1. Transfer the ground batter to a large bowl. Fill it only halfway to allow room for rising.

  2. Close with a lid.

  3. Place the bowl in your oven, turn the light on, and close the door.

  4. Stick a post-it on the oven door saying there is batter inside (prevents anyone from turning the oven on!).

  5. Let the batter sit undisturbed for up to 12 hours. Start checking around 8 hours.

  6. When ready, the batter will have risen and doubled in volume. When you stir it, it will feel airy and light.

Fermenting in the Instant Pot

  1. Fill the inner pot of a 6 or 8 quart Instant Pot up to half full with batter. Do not overfill.

  2. Place the inner pot in the Instant Pot base, cover with a transparent glass lid, and plug it in.

  3. Press YOGURT mode and set the timer to 6 hours (up to 12 if you live in very cold places). 8 hours if you live in places where it is not extremely cold.

  4. On newer models like the Instant Pot Pro Whisper Quiet, you can control the temperature. I recommend 30°C for 6 hours if you have this option. 

  5. Avoid using the regular locking Instant Pot lid; I prefer the Instant Pot glass lid so I can see what’s happening.

  6. Overfilling can cause the batter to spill over as it ferments, which can damage the main unit – so leave plenty of headroom.

Please don’t use a 3-quart Instant Pot for fermenting batter. Ideal sizes are 6 and 8 quarts.

Countertop Fermentation in Winter

If you don’t have an Instant Pot or an oven, try one of these:

  • Wrap your batter container snugly with a blanket and let it sit on the countertop.

  • Keep the container by a sunny window.

  • Transfer the batter to a large insulated casserole, close lightly and let it ferment overnight.

  • Or add the batter to a deep pressure cooker (around 8 litres). Cover with the lid and put the weight on. Let it sit on the counter for 8–10 hours, undisturbed.

In all cases, make sure your containers are large enough for the batter to rise and double.

Troubleshooting

Why is Idli batter not rising?

Not adding salt, not mixing the batter using your hands or skipping fenugreek seeds plus cold weather are the most probable reasons.

Can I skip Methi?

In short, no. Methi is non-negotiable in a foolproof Idli batter recipe. It helps in fermentation. It gives Dosas an earthy aroma and Idlis become spongy because of these seeds.

Why are my Idlis porous?

Overfermented batter leads to porous and sour Idlis. These are also not very spongy in texture.

Oops! My Idlis are flat

When the batter is too thin, Idlis won’t rise and become spongy. Another reason is adding too much Urad dal. When there is too much Urad dal in the batter, Idlis become dense and flat after steaming.

Recipe Notes

  • Using good quality idli rice and urad dal is the first step to getting the batter right. Use fresh whole white urad dal.

  • Fresh white urad dal will froth mildly as you wash – you’ll see tiny bubbles on the surface of the water.

  • Parboiled idli rice is not the same as regular parboiled rice. Buy “idli rice” for best results.

  • Adding the right amount of water while grinding plays a huge role in idli and dosa texture.

    • Watery batter = flat idlis and porous dosai.

  • Minimum soaking time is 4 hours. I don’t recommend soaking rice and dal beyond 8 hours.

    • Longer soaking can increase yield and reduce grinding time, but there’s a limit.

  • In my recipes, 1 cup = 250 ml.

How to Grind Idli Dosa Batter in a Wet Grinder

Prep Work

  1. Wash whole white urad dal thoroughly until the water runs clear. Add fenugreek seeds.

  2. Add 3–4 cups cool water and soak for a minimum of 4 hours.

  3. Place idli rice in a large bowl and wash thoroughly until water runs clear.

  4. Drain the washing water.

  5. Add 8–10 cups fresh water to the rice and soak for at least 4 hours.

  6. When soaking is complete, rinse the wet grinder and stones well.

  7. Add the rice flakes to the soaking rice and set aside.

In this picture, I have soaked for Dosa. So you will see chana dal and Toor dal too.

Grinding Urad Dal

  1. Drain the soaked urad dal + fenugreek in a colander.

  2. Switch on the wet grinder and, while it runs, add the soaked dal.

  3. Add ½ cup water and allow it to grind for 2–3 minutes.

  4. Continue grinding for 10–11 minutes, adding ¼ cup water every 2–3 minutes.

  5. The urad batter has to resemble butter in texture. If you drop a small blob into a bowl of cold water, it should float without disintegrating.

  6. To grind 1 cup urad, you’ll need about 1½–2 cups water in total, and ~14 minutes of grinding.

  7. Remove the ground urad batter and transfer to a large bowl. Set aside.

Grinding Rice

  1. Drain the soaked rice + poha mixture in a colander.

  2. Add this to the wet grinder with ¾ cup water.

  3. Begin grinding. Add ½ cup water every 2–3 minutes as needed.

  4. Scrape down the edges from time to time, making sure everything is ground evenly.

  5. Continue for about 15–18 minutes, or until the rice has been ground to a slightly coarse paste.

  6. Transfer the rice batter to the bowl with the urad batter.

  7. Add salt.

  8. Add 1 cup water to the wet grinder, run it briefly and pour this rinsing water into the batter bowl.

  9. Mix everything very well using clean hands.

Fermenting

  1. Transfer the batter to a container large enough to allow it to double in volume. If you don’t have one big container, divide into two.

  2. Cover and let it ferment overnight or until it rises and doubles in volume.

  3. Once fermented, you can make Idlis or Dosai.

  4. Well fermented batter feels airy and light when you stir it in. You will also see a bubbly surface on the top.

the ulimate guide to making foolproof Idli dosa batter
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The ultimate foolproof Idli Dosa Batter

One master idli dosa batter made with idli rice, urad dal and fenugreek seeds. Use this naturally fermented batter for soft idlis on day 1 and crisp dosai on days 2–3.
Prep Time5 hours
Cook Time10 minutes
Fermenting Time8 hours
Total Time13 hours 10 minutes
Course: Main Course, Mains
Cuisine: Indian- South, South Indian
Servings: 50 Dosa
Calories: 87kcal

Equipment

  • 2 large mixing bowls
  • 1 Wet grinder or a high speed blender
  • 1 set measuring cups and spoons

Ingredients

  • 5 cups idli rice
  • 1 cup whole white urad dal
  • 1 tbsp fenugreek seeds
  • ½ cup rice flakes poha
  • 15 cups water for soaking
  • 2 to 3 cups water for grinding rice
  • 1.5 to 2 cups water for grinding urad dal
  • 6 –8 tsp salt about 1 tsp per cup rice + dal, adjust to taste

Instructions

Prep Work

  • Wash whole white urad dal thoroughly until the water runs clear. Add fenugreek seeds.
  • Add 3–4 cups cool water and soak for a minimum of 4 hours.
  • Place idli rice in a large bowl and wash thoroughly until water runs clear.
  • Drain the water used for washing.
  • Add 8–10 cups fresh water to the rice and soak for at least 4 hours.
  • When soaking is complete, rinse the wet grinder and stones well.
  • Add the rice flakes to the soaking rice and set aside.

Grinding Urad Dal

  • Drain the soaked urad dal + fenugreek in a colander.
  • Switch on the wet grinder and, while it runs, add the soaked dal.
  • Add ½ cup water and allow it to grind for 2–3 minutes.
  • Continue grinding for 10–11 minutes, adding ¼ cup water every 2–3 minutes.
  • The urad batter has to resemble butter in texture. If you drop a small blob into a bowl of cold water, it should float without disintegrating.
  • To grind 1 cup urad, you’ll need about 1½–2 cups water in total, and ~14 minutes of grinding.
  • Remove the ground urad batter and transfer to a large bowl. Set aside.

Grinding Rice

  • Drain the soaked rice + poha mixture in a colander.
  • Add this to the wet grinder with ¾ cup water.
  • Begin grinding. Add ½ cup water every 2–3 minutes as needed.
  • Scrape down the edges from time to time, making sure everything is ground evenly.
  • Continue for about 15–18 minutes, or until the rice has been ground to a slightly coarse paste.
  • The rice batter should be thick but at the same time, fall freely when poured from a ladle.
  • Transfer the rice batter to the bowl with the urad batter.

Mixing

  • Add salt.
  • Add 1 cup water to the wet grinder, run it briefly and pour this rinsing water into the batter bowl.
  • Mix everything very well using clean hands.

Fermenting

  • Transfer the batter to a container large enough to allow it to double in volume. If you don’t have one big container, divide into two.
  • Cover and let it ferment overnight or until it rises and doubles in volume.
  • Once fermented, you can make idlis or dosai.

Notes

Fermentation times will change with climate.
Use the troubleshooting section in the main post if your batter doesn’t rise or idlis are flat.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 87kcal | Carbohydrates: 18g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 52mg | Potassium: 25mg | Fiber: 1g | Sugar: 0.02g | Vitamin A: 0.3IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Bharwa Karela – Masala Stuffed Bitter Gourd

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Have you tried Bharwa Karela? Imagine baby bitter gourds- tender and firm, stuffed with a tangy sweet spicy Masala and roasted till the edges become golden. There- I just told you what it is.

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baby bittergourd halves stuffed with Masala, slow roasted and served in a white shallow plate laid on a bluish surface.
You can make Bharwa Karela in the air fryer too

Karela – Pavakkai

These are called as bitter melons or bitter gourds. Widely cooked in India, they are not exactly a crowd favorite. Perhaps the name itself is self explanatory.

There are several varieties of this prominently bitter melons. From baby bitter gourds to fleshy pale green and white, these come in all shapes and kinds. But well, it is bitter.

Not many of us enjoy it as children and even after growing up. Having said that, the health benefits of Pavakkai, as it is called in Tamil, cannot be ignored.

From regulating blood sugar levels to healing mouth ulcers, this humble backyard vegetable with numerous benefits, finds its place somehow into Indian tables and ours in no exception.

Bharwa Karela 

translated in English, means stuffed bitter gourds. There are so many ways in which this dish is cooked. But no matter the style, these are slow cooked until golden around the edges, while carefully flipping them over whenever needed. 

You cannot rush the process here. This is not lazy day cooking or shortcut meal fix. Instead, it is a classic dish that you can enjoy putting together, while observing how the tang, sweet, bitter and spice all complement each other.

In Punjabi households, they use a variety of spices and spice blends like fennel, Amchur powder and garam masala. Gujarat has a Karela that is stuffed with Besan aka chickpea flour.

I have come across recipes where they deep fry the bitter gourds after stuffing. But I am only pan roasting them on slow heat. You can cook this in the air fryer or in a regular oven too.

For my recipe, I am using a combination of onions, peanuts, dry coconut and tamarind as the base. 

Ingredients

  • Baby bitter gourds – also called Midi Pavakkai in Tamil. Pick small tender and fresh bitter gourds for this recipe. Ripe and mature gourds do not stand a chance here.
  • Peanut oil for the best flavor and aroma- feel free to use coconut oil if you do not have this.
  • Onions – for a pleasant sweet taste and adding body to the stuffing
  • Peanuts – to balance the flavors and bring in some nutty texture
  • Tamarind and jaggery – to mask the bitterness 
  • Spices for flavor, taste and joy
  • and of course salt to taste

Variations

Use this stuffing to create Bharwa Bhindi, Baingan or Parwal. All are top!

  • No onion no garlic – for this, replace the onions with 1/2 cup powdered roasted gram dal (Pottukadalai Maavu) or Sattu flour. I recommend roasting either on low heat until aromatic and then proceeding to make the stuffing.
  • Instead of peanuts, use 2 to 3 tbsp roasted chickpea flour. Caveat- if you are using Besan, then you have to roast it on low heat until it is fragrant. Otherwise the gourds will have an unpleasant raw Besan flavor.

Recipe Notes

My recipe calls for baby bitter melons. Feel free to swap them with regular bitter melons. But make sure to choose tender ones. 

After you have scooped the seeds out, cut them into quarters further and then stuff and proceed with the recipe.

Some recipes call for drawing the water out from the bitter gourds by salting them. Personally, I do not do this for any of my bitter gourd recipes.

Instead, I prefer adding the appropriate spices and seasonings in the correct measures. This way, I balance the bitterness using flavors and taste components.

Using a sharp oval headed spoon helps in removing the seeds easily.

In this recipe, I have used dry unsalted roasted peanuts. In case you choose to use dry salted versions, go easy on the salt.

Air Fryer Karela 

  • Prep the stuffing and stuff the bitter melons as mentioned in this recipe.
  • Preheat the air fryer at 190 C for 4 to 5 minutes.
  • When ready, spray the air fryer basket with oil or brush the inner surface with 1 tsp peanut oil.
  • Arrange the stuffed Pavakkai cut side down, in a single layer without overcrowding. Brush the tops with 1 tsp oil evenly.
  • Air fry for 18 to 20 minutes, turning them upwards around the half way mark.
  • Keep an eye on the gourds after 15 minutes since each air fryer is different. Doing this can help prevent burning or overcooking.

Recipe Notes

  • Tamarind and jaggery are two ingredients that make or break this recipe. 
  • This recipe takes time and patience. I recommend using a heavy bottom flat skillet for best results. 
  • Cook on low heat, checking every now and then and flip the gourds as and when needed. Our goal is cooked gourds that have  gorgeous golden edges and a slight crunch.

Method

Wash and pat dry the bitter gourds. Ensure that they are fully dry and use a kitchen towel to dry them. 

Halve them and scoop out the seeds. Cover. Set aside. 

Make the stuffing

Heat a pan with 2 tsp oil. Add onions and fry till they soften up and begin to brown here and there.

Add roasted peanuts and coconut. Turn down the heat. Mix well.

Now add tamarind pulp ,salt, jaggery, sambar powder and chili powder. Stir to combine.

Cook for 30 secs on low flame.

Once done, let cool and grind to a paste without adding any water.

Now, stuff each half of the bitter gourd with 1 to 1.5 tsp of the filling. They must be filled till the edges. 

Cook Karela

Once done, heat 2 tbsp peanut oil in a pan. 

Add the mustard seeds and when they splutter, add urad dal. Allow the dal to become golden brown.

Add turmeric powder and give a quick stir.

Place the bitter gourds one by one filling side up and cook on medium flame for about 3 to 4  mins.

Then flip the gourds over and roast on the stuffing side till edges are golden. Takes about 5 to 7 mins on medium heat.

When the edges on the gourds begin to brown and it is fork tender, it is ready to be served.

baby bittergourd halves stuffed with Masala, slow roasted and served in a white shallow plate laid on a bluish surface.
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Bharwa Karela - Masala stuffed baby bitter melons

Stuffed with a heady combination of tamarind, peanuts, onions and spices, these tender baby bitter melons are yum with Rotis, Pulao or south Indian style Sambar Rice
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Sides
Cuisine: South Indian
Servings: 4
Calories: 202kcal
Author: Anusha Praveen

Ingredients

For the stuffing

  • 2 tsp peanut oil
  • 3/4 cup Onion chopped finely
  • 1 tbsp unsweetened desiccated coconut
  • 1 tbsp Tamarind paste
  • 1 tbsp powdered jaggery
  • 2 tbsp Roasted peanuts 2 tbsp I used dry roasted unsalted variety
  • 1 tsp Chili powder
  • 1 tsp Sambar powder
  • 1.5 tsp Salt or adjust to taste

Others

  • 2 tbsp peanut Oil
  • 12 Baby bitter gourds split and seeds removed

Instructions

  • Wash and pat dry the bitter gourds. Ensure that they are fully dry and use a kitchen towel to dry them.
  • Halve them and scoop out the seeds. Cover. Set aside.

Make the stuffing

  • Heat a pan with 2 tsp oil. Add onions and fry till they soften up and begin to brown here and there.
  • Add roasted peanuts and coconut. Turn down the heat. Mix well.
  • Now add tamarind pulp ,salt, jaggery, sambar powder and chili powder. Stir to combine.
  • Cook for 30 secs on low flame.
  • Once done, let cool and grind to a paste without adding any water.
  • Now, stuff each half of the bitter gourd with 1 to 1.5 tsp of the filling. They must be filled till the edges.

Cook Karela

  • Once done, heat 2 tbsp peanut oil in a pan.
  • Add the mustard seeds and when they splutter, add urad dal. Allow the dal to become golden brown.
  • Add turmeric powder and give a quick stir.
  • Place the bitter gourds one by one filling side up and cook on medium flame for about 3 to 4  mins.
  • Then flip the gourds over and roast on the stuffing side till edges are golden. Takes about 5 to 7 mins on medium heat.
  • When the edges on the gourds begin to brown and it is fork tender, it is ready to be served.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 202kcal | Carbohydrates: 21g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 918mg | Potassium: 951mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1469IU | Vitamin C: 237mg | Calcium: 72mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!
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Serving Suggestions

  • Serve them with ghee smeared Phulkas, Dal and chopped raw onions by the side.
  • Make it a part of an elaborate south Indian meal- serve alongside Sambar, rice, Rasam and Zucchini Kootu
  • Pack this in the lunchbox with Laccha Parathas and some Chole.

Broccoli Paratha- Healthy Indian Flatbread

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Broccoli Paratha – a healthy Indian flatbread with the goodness of shredded broccoli and spices. Enjoy these Parathas for lunch, dinner or even breakfast. I pack them very often for lunchbox with some yogurt and pickle by the side.

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Broccoli Parathas cut into quarter pieces, stacked and served on a brass handled round tray
Serve these healthy Parathas with a creamy curry and yogurt -wholesome!

These Parathas made by adding shredded broccoli and spices are not only easy to make but also tasty. This is a great way to include Broccoli in your diet.

I love these because there is no stress involved- everything goes into the dough, you knead and roll. It is also kid-friendly in the sense that I have not used green chilis here. 

Instead, we use ground spices to flavor these wholesome Parathas.

Just like broccoli, you can also add other shredded vegetables while making Parathas. They are a good way to sneak in as many veggies as you can without much effort.

Generally, in many Indian homes, stuffed Parathas with cauliflower, potato or paneer are common. But I find this method particularly great because it is lesser effort – you just add all the ingredients, make a dough, roll and cook.

Unstuffed Parathas

are my ticket to sneaking in vegetables. They are forgiving, the options are endless and they are beginner friendly.

Adding shredded broccoli or grated broccoli not only adds flavor but also improves the nutrition profile. Whenever I make non stuffed parathas like these, I use almost an equal ratio of veggies and flour.

Investing in a small onion chopper has saved me so much time in the kitchen. I use it to shred or grate veggies I need for recipes like Parathas or Tikkis. They are even, quick and consume less energy and time.

Other than broccoli, you can also use the same recipe as a base recipe and make parathas with carrots, zucchini, beets, Lauki and even sweet potatoes.

Variations

    • More protein? Add shredded paneer, tofu to the dough.
    • Colorful Parathas? Use a combination of shredded carrots, beets and broccoli.
    • Fun kid favorite- add shredded pepper jack cheese or ripe cheddar. This feels like a spin off of broccoli cheddar soup.
    • Adding sesame seeds, nigella seeds, flax meal – a great way to improve the texture and make it healthier.
    • No onion no garlic? Yes! Skip them, add lots of finely chopped cilantro or 2 tsp crushed Kasuri Methi and proceed with the recipe.

Freezing, Leftovers & Storage

    • Wrap leftover Parathas in a food grade baking sheet or sandwich bags and store in the fridge for 2 days. 
    • To reheat, allow it to come to room temperature. Heat a Tawa and reheat gently until the paratha has completely warmed up.
    • Do not reheat Parathas or Pooris or Chapatis in the microwave. The texture changes swiftly. One second – Parathas the next- rubbery mass.

How to freeze Parathas?

    • Half cook the Parathas. They need 30 seconds on each side of a heated Tawa. Spread them out on a cooling rack without overlaps. Allow them to cool down to touch. Do not leave them out for too long. The longer they are exposed, the drier they become.
    • Place a sheet of baking paper between each paratha, stack, transfer to a freezer-safe container or bag, label and freeze. Place them flat on the freezer. 
    • Frozen Parathas do not need to the thawed. Take the required quantity from the freezer, heat a Tawa, brush the parathas lightly with oil or ghee, reheat gently, flipping both sides, until fully warm. Serve hot.
    • You can freeze any Paratha for up to 2 months.

Ingredients

    • Vegetables – broccoli, onions and garlic
    • Whole wheat flour and Sattu flour – if you do not have Sattu flour, substitute with sweet lupin flour, Besan or millet flour.
    • Ground spices – red chili powder, cumin powder and ground turmeric
    • Very little water
    • Oil for cooking the Parathas

Sattu flour

is an Indian superfood that is popular in Indians states like Bihar and Madhya Pradhesh. Made by grinding roasted brown chana, this is used in Sharbats, Ladoos and Parathas or Littis too.

Recipe Notes

    • I highly recommend using a food processor to shred the broccoli. This gives us an even texture. If you do not have one, you can grate it using a box grater too.
    • Blanching the broccoli and shocking it in ice thereafter, is an important step. This helps in easy shredding.
    • The deal breaker here is the moisture content. Usually, people squeeze the grated veggies to get rid of any water and then add it to the dough.
    • However, I think this is a waste of flavor and nutrition. Instead of doing this, I almost add no water to the dough. Instead, I make a shaggy rough dough first using the water that is already there in the veggies.
    • The vegetables and salt when combined, automatically begin releasing moisture. This moisture is enough to knead the dough. If needed, I sprinkle water by the tbsp as I knead the dough.
    • As soon as you make the dough, get started on making the Parathas. The longer the dough sits, the shaggier and wetter it becomes. This makes it hard to handle the dough while rolling.
    • Intuition will make us roll the dough in more flour to prevent it from sticking. What this actually does is dry it out. More dough while rolling means drier parathas. 
    • Sticky dough fix- add more flour by the tbsp. And keep kneading until you get a smooth non sticky dough. I do not recommend adding more than 1/4 cup flour in this case.
    • Keep the dough covered as you work on rolling the Parathas to prevent drying.

How to make Broccoli Paratha without stuffing?

Blanching

Chop broccoli into florets. Blanch them in hot water. Drain completely. Let it sit undisturbed to make sure there is no water.

Shredding

Once done, shred this finely using a shredder or mince this along with garlic, cumin powder, turmeric powder, chili powder and mix well using a whisk.

blanch broccoli and shred with spices + garlic

Kneading the dough

Now, add wheat flour, Sattu flour, salt and finely chopped onions to a large mixing bowl. Add the shredded broccoli and mix again.

Begin kneading the dough by sprinkling water little by little. Knead until you have a smooth dough.

DO NOT USE MORE WATER. The broccoli releases water eventually and will help in kneading the dough.

Rolling the Parathas

Once done, divide the dough into 10 equal parts. Shape each portion into a ball. Flatten the ball into a thick disk.

Dust with flour and roll into parathas that are approximately 2mm thick. Do not be tempted to make thin parathas.

Cooking

When this is done, heat a tawa.

Cook the paratha on each side till golden spots begin to appear.

Flip, smear oil and cook for 45 seconds to 1 minute on each side. Flip every now and then, all the while, applying pressure around the edges and pressing it down with the spatula. Wait for brown spots to appear on the surface.

As soon as they start to appear, it means it is time to flip and repeat the cooking process. 

Remove and drain on a kitchen towel. Repeat the rolling and cooking for the remaining dough.

broccoli paratha
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4 from 3 votes

Broccoli Paratha Recipe

Broccoli Paratha- a delicious flatbread made with shredded broccoli, spices and onions. Tastes best when served hot with yogurt and pickle.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Mains
Cuisine: North Indian
Servings: 10
Calories: 168kcal
Author: Anusha Praveen

Ingredients

  • 2.75 cups Whole wheat flour
  • 1/4 cup Sattu flour roasted gram flour
  • 1/4 cup onion very finely chopped
  • 100 grams Broccoli
  • 2 garlic cloves
  • 1 tsp Turmeric
  • 1.5 tsp Cumin powder
  • 1.5 tsp Red chili powder
  • Salt to taste
  • 2 to 3 tbsp Water for kneading
  • 2 to 3 tbsp whole wheat flour for dusting
  • 2.5 tbsp oil for cooking the paratha

Instructions

Blanching

  • Chop broccoli into florets. Blanch them in hot water. Drain completely. Let it sit undisturbed to make sure there is no water.

Shredding

  • Once done, shred this finely using a shredder or mince this along with garlic, cumin powder, turmeric powder, chili powder and mix well using a whisk.

Kneading the dough

  • Now, add wheat flour, Sattu flour, salt and finely chopped onions to a large mixing bowl. Add the shredded broccoli and mix again.
  • Begin kneading the dough by sprinkling water little by little. Knead until you have a smooth dough.
  • DO NOT USE MORE WATER. The broccoli releases water eventually and will help in kneading the dough.

Rolling the Parathas

  • Once done, divide the dough into 10 equal parts. Shape each portion into a ball. Flatten the ball into a thick disk.
  • Dust with flour and roll into parathas that are approximately 2mm thick. Do not be tempted to make thin parathas.
  • When this is done, heat a tawa.
  • Cook the paratha on each side till golden spots begin to appear.
  • Flip, smear oil and cook for 20 secs each side. Remove and drain on a kitchen towel. Repeat the rolling and cooking for the remaining dough.

Notes

Do not add more water to the dough. The broccoli will release water eventually and this will be enough to hold the dough together.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 168kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 12mg | Potassium: 206mg | Fiber: 5g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Serving suggestions

  • Classic way – Yogurt + pickles/ Achar along with piping hot Parathas
  • Leftover cold Parathas + Masala Chai as a lazy breakfast
  • For a wholesome meal- these fiber rich parathas with a creamy Paneer curry and a light salad.

Indo Chinese Paneer Stir Fry – Quick High Protein Recipe

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This Indo Chinese Paneer stir fry has Indian cottage cheese, bell peppers and a spicy sweet mix of sauces. There is no deep-frying involved. This vegetarian high protein Paneer recipe is healthy, takes 15 minutes and ideal for lunchbox too.

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chili style paneer stir fry served in a blue bowl
This Paneer stir fry with colorful bell peppers is easy, healthy and high protein

It is not very often that I make Indo-Chinese at home. We try to avoid greasy food at home and even though we enjoy it as takeout, I rarely cook dishes like Chili Gobi. Instead, I look for recipes that do not involve deep-frying.

Just like this wholesome and healthy Chili style Paneer stir fry. When I say Chili style, I am referring to the Indo- Chinese Chili and not the Mexican style, you guys. 

To make this delicious paneer fry recipe, you need a combination of sauces – they are fiery, Umami packed and instantly elevate any dish. I use Soy sauce even in my soups. The flavor is incredible. 

Ingredients

  • Paneer – is the main ingredient, here. I have used store-bought paneer here. Pick ones that are firm and holds shape. Some brands have crumbly paneer, which does not work here. 
  • Sesame oil – Asian sesame oil is what I recommend. Feel free to use any neutral flavored vegetable oil if you do not have this.
  • Onions, garlic and bell peppers – for flavor, crunch and texture. Colorful bell peppers make this dish appetizing, colorful and packed with anti-oxidants and Vitamin C.
  • Tahini – Unlike most Indo- Chinese recipes, I have used Tahini here. Nutty, aromatic and bold, it adds an earthy charm to this dish. Substitute this with 2 tsp toasted white sesame seeds if you cannot source this.
  • Other sauces and seasonings- A combination of vegan oyster sauce, spicy Sriracha and soy does the job neat and clean. In my opinion, these three are indispensable in any pantry and they are quite affordable. For a lighter color, use light soy sauce. But both dark and light are ok.

Head to the recipe card for detailed ingredients list.

To make this vegan and gluten- free,

  • substitute Paneer with pressed Tofu or Taw-Kwa ( extra firm tofu that is usually used in many Asian dishes. Can be found in Asian stores. I recommend the Fortune brand.)
  • use liquid Aminos instead of soy sauce for a gluten free option. 
  • make sure that all your sauces are free from gluten. This applies to Tahini too.

Leftovers, storage & shelf life

  • Leftover stir fry keeps well in the fridge for 2 days. Store in an air tight container that is clean and dry.
  • I do not recommend freezing this. From my experience, it loses its original flavor and texture once it is frozen. The veggies turn soggy and it tastes flat.
  • To reheat leftover paneer fry- allow it to come to room temperature. Once ready, add it to a heavy bottomed sauté pan with a splash of hot water, stir to mix and reheat on high flame. 
  • It is important to not reheat this gently on medium or low flame. This makes the dish soggy.

Stir-fry, woks and high heat

A very long time ago, I learned from a line cook that takeaway Asian food tastes the way it does because it is cooked on high heat in a commercial cooking range.

This affects the rate at which a wok heats up. When the wok heats up quickly and the ingredients are cooked for a brief time on high heat, the result is crunchy veggies or perfectly cooked protein. 

However, this is a tad tricky to achieve at home. Our cooking ranges are not equipped the same way commercial ranges are. For this reason, I recommend that you pick a well seasoned carbon steel or iron wok to make any Indo – Chinese stir fries.

You can also use any pan you have but it should not be heavy bottomed. We need something that heats up quickly. 

A good quality wok is a great investment. It does not cost a fortune if you know where to buy and what to buy. Consider it if you make Asian food often at home.

I tend to incline towards a hammered iron wok. This is just the right thickness, weight, heats up quickly and also retains heat which is ideal for brief high heat cooking.

Variations

Some ingredients in this dish are non negotiable – garlic and onions, to be specific. You can play around with the following combinations, retaining these two.

  • Instead of bell peppers, use blanched broccoli, baby broccoli, carrot strips or baby  Bok Choy.
  • Sriracha adds heat. Use regular red chili sauce instead.
  • Add nuts and seeds. Cashews and sesame seeds are lovely here.
  • Use spring onions – both green and white parts along with all the other ingredients. Add the white parts along with the onions and bell peppers. Garnish the dish with chopped spring onion greens. You need 2 stalks of spring onions here.

Avoid rubbery paneer

  • Overcooking is the biggest cause here. Do not cook the Paneer for too long. Add the cubed paneer towards the end, 2 minutes shy of the whole cooking time. 
  • Cook them on high heat briefly. Technically, it really does not have to be cooked. We are looking at frying this to give it a pleasant texture with browned edges.
  • Soak the Paneer cubes in hot water for 3 to 5 minutes, drain and let it dry on a paper towel before adding it to any recipe where frying paneer is a step. This is a game changer. The result is incredibly soft paneer cubes which stays that way for a while.
  • Acidic ingredients in excess makes it harder. Use just a touch of vinegar or lemon juice. 
  • Low fat paneer or old paneer tends to dry out sooner. Pick regular ones and buy fresh, whenever possible.

Serving suggestions

Pair this semi-dry Paneer stir fry with some fried rice, steamed jasmine rice or with Rotis and Naans.

Stuff in wraps or Quesadillas. They are perfect! Add some more shredded fresh vegetables and lettuce for extra crunch and nutrition.

To make this a wholesome meal, serve this alongside some vegetarian fried rice like this Thai Fried rice. Add a vegetable packed dish like this no deep fry veg manchurian or sweet and sour vegetables. 

Method

Prep all the vegetables, cube the paneer if needed and combine the sauces, vinegar in a mixing bowl. Set aside.

Heat a pan with oil. When the oil shimmers, add the garlic and ginger. Allow the garlic to become a light golden brown. The ginger will shrivel and wilt.

Immediately, tip in the bell peppers along with the paneer. Give a quick stir, all the while, ensuring that the heat is at the highest.

Stir in the sauce mixture along with salt, a pinch of brown sugar and ground white pepper. Mix quickly and thoroughly but gently. Take care not to break the paneer here.

Sprinkle the cornstarch and once again, combine everything. Cook for 1 more minute. Serve hot.

Healthy high protein Paneer stir fry served in a bowl with a blurry fried rice dish at the background
Serve this Chili style Paneer stir fry with fried rice for a wholesome meal

chili style paneer stir fry served in a blue bowl
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Paneer Stir Fry - Indo Chinese Chili Style

Indo chinese style Paneer Bell Pepper stir fry is a quick and easy stir fry that pairs well with fried rice or noodles. It even makes for a good starter.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sides
Cuisine: Indo Chinese
Servings: 4
Calories: 319kcal
Author: Anusha

Ingredients

  • 1.5 tbsp Asian sesame oil
  • 300 grams Paneer cubed
  • 100 grams Bell peppers chopped into bite sized pieces
  • 1 cup Onion chopped into bite sized pieces
  • 2 tbsp Garlic minced
  • 1 tsp Ginger chopped finely
  • 1/2 tsp cornstarch

Sauces

  • 1/2 tbsp Soy sauce
  • 1.5 tbsp Sriracha sauce
  • 1/2 tbsp Sweet chili sauce
  • 1 tsp vegan oyster sauce
  • 1.5 tsp Vinegar
  • 2 tsp Tahini sauce

Seasoning

  • 1/2 tsp Salt or to taste
  • 1 tsp White pepper powder
  • 1/2 tsp brown sugar or jaggery

Instructions

  • Prep all the vegetables, cube the paneer if needed and combine the sauces, vinegar in a mixing bowl. Set aside.
  • Heat a pan with oil. When the oil shimmers, add the garlic and ginger. Allow the garlic to become a light golden brown. The ginger will shrivel and wilt.
  • Immediately, tip in the bell peppers along with the paneer. Give a quick stir, all the while, ensuring that the heat is at the highest.
  • Stir in the sauce mixture along with salt, a pinch of brown sugar and ground white pepper. Mix quickly and thoroughly but gently. Take care not to break the paneer here.
  • Sprinkle the cornstarch and once again, combine everything. Cook for 1 more minute. Serve hot.

Notes

1. Avoid overcooking the paneer. We are aiming for slightly browned edges. That is all.
2. Adding cornstarch towards the end gives this dish a glossy finish. I highly recommend it but feel free to skip if you are not a fan. A little goes a long way here. Please do not use more than the quantity I have given.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 319kcal | Carbohydrates: 11g | Protein: 12g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 673mg | Potassium: 157mg | Fiber: 2g | Sugar: 4g | Vitamin A: 793IU | Vitamin C: 40mg | Calcium: 385mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Pattani Kurma – Green Peas Kurma

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Pattani Kurma, a south Indian peas curry is a heady concoction of fresh green peas, some potatoes, a couple fresh herbs and dried coconut. It just takes 10 minutes of prep to put this together. The best part- you can enjoy it with rice, pulao or rotis.

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south Indian style peas and potato curry served in a white enameled bowl with a blue rim
Instant Pot Peas Kurma – easy, effortless and can be made vegan

Kurma vs Korma 

Is a discussion that just doesn’t have an end. As a foodie, I love both- the south Indian Kurma replete with fresh coconut, poppy seeds and spices. And the north Indian Korma that is rich and luxurious with all the nuts, cream and a hint of sweet.

In my opinion, it is about how you pair it. If you are serving a side dish that is mild and bland, pick the south Indian version. 

Does your dinner table feature a mildly spiced vegetable pulao or a loaded Dum Biryani? Then pick  Korma that will balance the spices and round out the flavors. 

Pattani – Green Peas

is the star in this recipe. While the combination of potatoes and peas is a classic, in this recipe, green peas rule.

These tiny green nuggets are not highlighted enough in our everyday lives, or so I think. Frozen green peas are everywhere and yet, they are not the hero of the dinner menu.

Come to think of it- Pattani, as we call in Tamil, is also a good source of nutrients including protein. A 150 gram serving of boiled green peas has about 8 grams of protein. Quite okay, right?

They instantly brighten up any dish, have a sweet and subtle flavor and are so versatile. Think Peas Pulao, Carrot Peas Sabzi, Creamed peas – the list is endless. And you can add Pachai Pattani Kurma to that list too.

Why make this Pattani Kurma?

  • Tastes so good with everything from plain rice to Dosai to Chapati or Poori
  • Vegan friendly and gluten free– I have used regular yogurt for this but you can also cashew or soy yogurt instead. 
  • Can easily be converted into a fridge clean up recipe– use up all the bits and pieces lying around!
  • Freezer friendly – freezing this is a no brainer. 

Ingredients

This easy meal prep friendly recipe has three blocks- 

  • Spice paste – with ingredients like mint leaves, green chilis, desiccated coconut
  • The base which has oil, whole spices, onions and tomatoes – I have used green tomatoes here. They are pleasantly tangy and work so well in this green kurma. But, feel free to use regular ripe tomatoes.
  • Finally, the green peas and potatoes – you can use fresh green peas or frozen ones. You do not have to thaw the frozen ones. They just go directly into the cooker. Pick potatoes that are starchy – Russet and Yukon are excellent choices.

Variations

Using this spice paste as a base along with onions and spices sauteed in oil, you can make the same dish with other vegetables or any protein of your choice.

I recommend any of the following here – 

  • Hydrated chickpeas, dried white peas or soy chunks – If you pick any of these, make sure you increase the heat and salt or adjust as per your preferences. Please note that the cooking times will also be longer if you use hydrated/soaked chickpeas and dried peas.
  • Carrots and peas
  • A mix of vegetables – fantastic fridge cleanup recipe, in my opinion. Use anything from cauliflower, broccoli to chayote squash. 

Storage, shelf life and freezing

  • Leftover green peas curry keeps well in the fridge for 2 days. Store in a clean and air tight container with the lid on.
  • Reheat gently in a sauce pan and serve.
  • This Kurma thickens as it cools down. It is likely that the Kurma becomes thick after refrigeration. To adjust the consistency, add ½ cup boiling hot water along with the Kurma, stir well, bring to a gentle boil and serve warm.
  • To freeze peas kurma, allow it cool down completely. Divide into 1 cup portions, transfer to freezer safe bags or containers, label and freeze for 1 month. 
  • Thaw frozen Kurma overnight in the fridge or quickly using the microwave. 
  • Before serving, transfer thawed Kurma to a saucepan, adjust consistency by adding more water if needed, bring to a gentle boil and serve hot.

How to serve?

In Tamil Nadu, we have this concept of eating Parotta + Kurma and Onion Raita. Oh man! This combination is mind blowing. I highly recommend that you try it.

Serve this vibrant dish with some Parottas and a creamy onion raita by the side. Or

  • mop it up with buttery naans 
  • mix this with just plain rice – brown rice tastes so good with this!
  • Serve it with Vegetable Pulao, Thengai Paal Sadam or Chapatis
  • Your next best bet is crispy Dosai. Give that coconut chutney and Potato Masala a break. Try this instead and be pleasantly surprised.
Green peas and potato kurma served in steel bowl alongside Ajwain parathas
Piping hot peas Kurma + soft layered Parathas are heaven

Replacing Coconut in Kurma

  • Most south Indian Kurma recipes call for a generous amount of coconut.
  • Normally, we use fresh grated coconut. Even frozen fresh coconut that has been thawed works.
  • However, in this recipe, I am using unsweetened desiccated coconut. The flavor is almost similar and no waiting for it to thaw. Plus, it is easily available everywhere these days. 

Can you skip the coconut entirely? 

In short, yes and no. Coconut here is used to thicken the gravy and help build volume. If you want to replace it, then use ¼ mixed nuts and seeds instead.

A combination of cashews, blanched almonds, walnuts, sunflower seeds and pumpkin seeds + poppy seeds – soaked for 20 minutes in hot water and then ground with the remaining ingredients mentioned for the spice paste here is a solid replacement.

But, the taste will differ. 

Recipe Notes

  • We add potatoes to this Kurma to give it body and volume. You can skip them entirely and add another 1cup green peas here.
  • Make this in the Instant Pot or in a regular stove top pressure cooker. A 3 quart or 6 quart Instant Pot or a deep 3 liter pressure cooker is ideal for this recipe.
  • To make it in a regular stove top pressure cooker, follow all the steps mentioned here and pressure cook for 2 whistles. Allow the pressure to release naturally. Open the lid when done, stir well and garnish with cilantro.

How to make Pattani Kurma?

  • To a blender, add all the ingredients required for the spice paste. Blend this to a smooth paste and set aside. 

  • Prep and assemble the other ingredients.
  • Insert the inner pot into the Instant Pot, plug in and PRESS SAUTE on NORMAL mode for 10 minutes.
  • Add oil to the inner pot and wait for the display to read HOT.
  • Now, add the whole spices to the inner pot and wait for them to splutter. Some people refer to this step as blooming the spices. This helps unlock the flavors.
  • Next, add chopped onions and saute them for 1 to 2 minutes until they turn pink and soft.
  • Once the onions have cooked, add the tomatoes, give a quick stir and saute for just 30 to 45 seconds. Since we are pressure cooking, you do not have to worry about them being uncooked eventually.

  • Now, add the green peas, peeled and cubed potatoes along with the ground paste. Rinse your blender with 1.5 cups of water and add this to the inner pot. Stir and scrape the bottom of the pot to deglaze.
  • Press CANCEL. Ensure that the sealing ring has been fitted properly onto the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
  • Press PRESSURE COOK and set it to HIGH PRESSURE for 5 minutes.
  • Allow the cooking cycle to complete. 
  • Do a careful and gradual QUICK PRESSURE RELEASE by turning the VALVE to VENTING 10 minutes after the cooking cycle has completed. 
  • Open the lid, stir everything once or twice. Press CANCEL.

  • Now press SAUTE on NORMAL mode for 2 minutes and allow the Kurma to simmer for 2 minutes.
  • Finish with a garnish of chopped cilantro. Serve hot.

south Indian style peas and potato curry served in a white enameled bowl with a blue rim
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Pattani Kurma

Pattani Kurma, a south Indian green peas curry is a fantastic side dish for Chapatis, Poori or rice. Peas cooked with potatoes in a coconut curry base can not go wrong.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course, Mains
Cuisine: Indian- South, South Indian
Servings: 6
Calories: 144kcal

Equipment

  • 1 six quart Instant Pot
  • 1 high speed blender

Ingredients

For the spice paste

  • 3 tbsp desiccated coconut shredded und unsweetened
  • 1 tsp poppy seeds
  • 1 black stone flower Dagad Phool/ Kalpasi – you need just 1 small piece here
  • ⅛ cup mint leaves
  • 2 tbsp cilantro chopped
  • 2 green chilis
  • ½ tsp whole black peppercorns
  • ½ tsp fennel seeds
  • 10 cashews
  • ½ cup yogurt whisked to smooth
  • Salt to taste

Vegetables

  • 1 cup onions finely chopped
  • ¾ cup green tomatoes roughly quartered
  • 2 cups green peas both fresh and frozen green peas work here
  • 100 grams potatoes peeled and quartered- I used 2 medium sized potatoes

Other Ingredients

  • 1 tbsp peanut oil or any vegetable oil
  • 1 bay leaf
  • ½ tsp fennel seeds
  • ¼ tsp cumin seeds
  • ½ tsp mustard seeds
  • 2 cloves
  • ½ inch cinnamon stick broken into pieces
  • 2 green cardamoms
  • 2.5 cups water

Instructions

  • To a blender, add all the ingredients required for the spice paste. Blend this to a smooth paste and set aside.
  • Prep and assemble the other ingredients.
  • Insert the inner pot into the Instant Pot, plug in and PRESS SAUTE on NORMAL mode for 10 minutes.
  • Add oil to the inner pot and wait for the display to read HOT.
  • Now, add the whole spices to the inner pot and wait for them to splutter. Some people refer to this step as blooming the spices. This helps unlock the flavors.
  • Next, add chopped onions and saute them for 1 to 2 minutes until they turn pink and soft.
  • Once the onions have cooked, add the tomatoes, give a quick stir and saute for just 30 to 45 seconds. Since we are pressure cooking, you do not have to worry about them being uncooked eventually.
  • Now, add the green peas, peeled and cubed potatoes along with the ground paste. Rinse your blender with 1.5 cups of water and add this to the inner pot. Stir and scrape the bottom of the pot to deglaze.
  • Press CANCEL. Ensure that the sealing ring has been fitted properly onto the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
  • Press PRESSURE COOK and set it to HIGH PRESSURE for 5 minutes.
  • Allow the cooking cycle to complete.
  • Do a careful and gradual QUICK PRESSURE RELEASE by turning the VALVE to VENTING 10 minutes after the cooking cycle has completed.
  • Open the lid, stir everything once or twice. Press CANCEL.
  • Now press SAUTE on NORMAL mode for 2 minutes and allow the Kurma to simmer for 2 minutes.
  • Finish with a garnish of chopped cilantro. Serve hot.

Notes

We add potatoes to this Kurma to give it body and volume. You can skip them entirely and add another 1cup green peas here.
Make this in the Instant Pot or in a regular stove top pressure cooker. A 3 quart or 6 quart Instant Pot or a deep 3 liter pressure cooker is ideal for this recipe.
To make it in a regular stove top pressure cooker, follow all the steps mentioned here and pressure cook for 2 whistles. Allow the pressure to release naturally. Open the lid when done, stir well and garnish with cilantro.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 144kcal | Carbohydrates: 18g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 362mg | Fiber: 6g | Sugar: 6g | Vitamin A: 570IU | Vitamin C: 32mg | Calcium: 68mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Capsicum Rice – Indian Bell Pepper Rice

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Indian style Capsicum rice is a refreshing take on the usual variety rice recipes common in south India. Crunchy bell peppers, leftover rice and some spices come together in this flavor packed recipe that can be packed for lunchbox too.

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healthy one pot indian bell pepper rice served in a blue rimmed white enamel bowl
We love capsicum rice with Vazhakkai Varuval
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Indian style Capsicum rice is a refreshing take on the usual variety rice recipes common in south India. Crunchy bell peppers, leftover rice and some spices come together in this flavor packed recipe that can be packed for lunchbox too.

If you have ever lived in Bangalore, you will definitely have experienced the charm of indulging oneself with rice as breakfast. Across several eateries like Darshinis and Sagars, some Bath finds itself into the breakfast menu.

This recipe is an inspiration from one such menu. During my stint as a paying guest, I became used to eating Chitranna with capsicum and this quick bell pepper rice that uses readymade spice mixes. 

Ingredients

  • Cooked rice – Just like fried rice, cooked rice which is a day old is wonderful here. However, you can also use freshly cooked rice after letting it cool completely. 
  • Peanut oil for sauteing and frying
  • Cashews – preferably broken because they are easier to roast.
  • Whole spices like mustard seeds and whole white Urad dal (Usually, we use broken white Urad dal but I prefer whole white. They are crunchier and have better texture.)
  • Curry leaves for flavor (optional but recommended)
  • Chopped onions – both red and white or even golden work here
  • Ground spices – turmeric, sambar powder, Kashmiri chili powder 
  • Salt to taste
  • Red bell peppers – you can use yellow, orange or green. However, green bell peppers, commonly called capsicums in India, have a stronger flavor. Red ones are the sweetest and orange and yellow range in between.
  • Cilantro for garnish

How to cook rice for any variety rice recipe?

  • Medium grained rice varieties like Sona Masuri and Jeeraga Samba are the best choices for these recipes. Ponni also works equally well.
  • Since we need fluffy rice with each grain beautifully cooked and separate, the first step is to wash out the starch.
  • Place the rice in a colander and rinse thoroughly until the water runs clear. Save this water and water your plants with it.
  • After washing the rice, soak it with twice the quantity of water for 20 minutes.
  • For 1 cup rice, you need 2 cups water for soaking.
  • At this point, you can either pressure cook the rice in an Instant Pot or in a regular pressure cooker or cook the rice on the stove top.
  • To cook rice in an open pan on the stove top, we need 4 to 5 cups water for every 1 cup of rice. 
  • Add the water to a large deep pot along with salt. Stir well. Allow it to come to a rolling boil. Now, add the rice and lower the heat and cook covered for 6 to 8 minutes or until the rice has softened but has a bite to it.
  • Drain the rice into a colander and let it sit until all the water drains fully. Allow the cooked rice to cool down fully. 

Variations

  • You can use Ponni rice, Sona Masuri rice, Seeraga Samba rice or Basmati rice too. 
  • Switching to Vangi Bath Masala from Sambar powder gives a totally different and delicious flavor.

Leftovers, reheating and storage

  • Store leftovers in a covered air tight fridge safe container for up to 2 days.
  • To reheat, steam in the Instant Pot for 1 to 2 minutes or steam in a regular steamer.

Serving suggestions

  • Pack this vegan bell pepper rice with a side of roasted sweet potatoes or Vazhakai Varuval as lunch.
  • This healthy one pot capsicum rice is also a fantastic weeknight dinner.
  • You can also pair this with a creamy raita and some fried Poppadums.

Method

  • Cook rice and allow it to cool completely. To do this, spread cooked rice on a wide plate, drizzle 1 tsp oil over the rice, gently mix in the oil with a fork and let it cool.
  • Heat a pan with peanut oil. Add cashews and roast them on low heat till they turn a golden light brown.
  • Drain and set aside.
  • To the remaining oil in the pan, add mustard seeds and when they splutter, add urad dal. Allow the Urad dal to become a golden brown.

  • Now, add chopped onions and saute until they become soft and pink. 
  • At this stage, add the spice powders and salt. Mix everything well and cook on low heat for 20 to 30 seconds.

  • Now, add chopped bell peppers and mix well. Turn the heat up and cook until the peppers begin to blister around the edges.

  • At this point, add the cooked rice and roasted cashews. Mix gently but thoroughly, ensuring that everything is well incorporated.

  • Finish with chopped cilantro.

Recipe Notes

  • The most important step here is getting the rice right. When the rice is hot, it tends to become mushier as it is mixed or stirred.
  • For this reason, I strongly recommend that you cook rice and let it sit overnight and use it the next day.

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Capsicum Rice - Indian bell pepper rice

Easy fix with leftover rice, bell peppers and south Indian spice powders. Enjoy this quick recipe with Raita or a salad.
Prep Time10 minutes
Cook Time10 minutes
Course: Mains
Cuisine: Indian, South Indian
Servings: 4
Calories: 728kcal

Ingredients

  • 3 cups Sona masuri rice cooked
  • 1 tbsp peanut oil
  • 12 cashews
  • 1 tsp mustard seeds
  • 1.5 tsp whole white urad dal
  • 1 cup onions finely chopped
  • 1 tsp Sambar powder
  • ½ tsp Kashmiri chili powder
  • ½ tsp ground turmeric
  • 1 tsp salt or adjust to taste
  • 125 grams red bell peppers chopped into short strips
  • 1 tbsp cilantro finely chopped

Instructions

  • Cook rice and allow it to cool completely. To do this, spread cooked rice on a wide plate, drizzle 1 tsp oil over the rice, gently mix in the oil with a fork and let it cool.
  • Heat a pan with peanut oil. Add cashews and roast them on low heat till they turn a golden light brown.
  • Drain and set aside.
  • To the remaining oil in the pan, add mustard seeds and when they splutter, add urad dal. Allow the Urad dal to become a golden brown.
  • Now, add chopped onions and saute until they become soft and pink.
  • At this stage, add the spice powders and salt. Mix everything well and cook on low heat for 20 to 30 seconds.
  • Now, add chopped bell peppers and mix well. Turn the heat up and cook until the peppers begin to blister around the edges.
  • At this point, add the cooked rice and roasted cashews. Mix gently but thoroughly, ensuring that everything is well incorporated.
  • Finish with chopped cilantro.

Notes

Recipe Notes
The most important step here is getting the rice right. When the rice is hot, it tends to become mushier as it is mixed or stirred.
For this reason, I strongly recommend that you cook rice and let it sit overnight and use it the next day.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 728kcal | Carbohydrates: 149g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 591mg | Potassium: 313mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 43mg | Calcium: 27mg | Iron: 8mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Vegetable Pasta Soup – Dump and Go Weeknight Dinner

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Vegetable pasta soup – an easy dump and go lazy day meal that has everything from beans to veggies. This one pot vegetable soup is perfect for busy weeknights and doubles up as a light lunch too.

easy vegan vegetable pasta soup served in a beige bowl
This plant based pasta soup is ideal for busy weeknights
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Hearty soups are my go-to dinners. They are filling, wholesome and forgiving – you can play around with the ingredients without thinking too much. This pasta soup, loaded with vegetables, beans and herbs is naturally vegan and can be made gluten free too. It is flavorful, perfect for cold nights or even as a light lunch.

Easy dump and go soup

All you need to do here is add all the ingredients to your pot and let it cook. Dump and go Instant Pot soups are my favorite. They are effortless and require no baby sitting at all.

This recipe is extra special because I use up bits and pieces from the fridge to make this. No food waste. And can be made with whatever you have on hand. 

But wait, I have not come to the best part yet. For this vegan pasta soup , we do not need any oil and it just takes only 10 minutes to put together a large pot. 

I am using my Instant Pot today but you can make it using any electric pressure cooker or slow cooker or on the stove top.

Ingredients 

  • Mixed vegetables – I have used cauliflower, bell peppers, corn, green beans and carrots. Feeling lazy but still need a healthy meal? Then use frozen vegetables.  
  • Onions, spring onions for flavor 
  • Canned butter beans – Have a look at the variations possible too.
  • Mixed herbs – As I mentioned in my Lauki soup recipe, I am in love with frozen mixed herbs in German supermarkets. 
  • Stock cube – mine is vegetarian friendly and low sodium. 
  • Water along with pasta sauce as base
  • Seasonings – a combination of smoked paprika, garlic powder and salt along with ground black pepper along with some Korean BBQ sauce for some heat and Umami
  • Mini Penne pasta – or pick a small pasta shape. These are brilliant in soups.
  • Canned pasta sauce –  I picked tomato basil sauce.

Variations

  1. Vegetables you can use – chopped zucchini, mushrooms, celery, baby spinach or any vegetable that is not starchy. I recommend avoiding vegetables that have a dominant flavor profile. So, broccoli, Kohlrabi and such are not ideal here.
  2. Beans – canned chickpeas, cannellini beans,  navy beans or any white beans are your best bet. 
  3. Stock – use vegan bouillon powder mixed with regular water or regular vegetable broth instead. 
  4. Pasta sauce – Use any sauce that is tomato based. Think stuff like Marinara, Pomodoro or Arabbiata. I won’t recommend cream based sauces like carbonara or Alfredo. You can even use pizza sauce here. Or just canned tomatoes. 
  5. Herb blends – No fresh herbs on hand? Simply used dried herbs, pizza seasoning or mixed dried herbs here. A combination of dried rosemary, oregano and basil is what I recommend. Since dried herbs are potent, you only need very little. 1/4 tsp of each of these herbs is a good place to start.

Best Pasta For Soups

Adding some form of carbs to soups is a neat trick to build volume and make it filling. My first choice of carbs for Asian style soups like Thai curry noodle soup is noodles or spaghetti. 

For hearty vegetable based soups like these, I tend to lean towards smaller pasta shapes. Orzo, mini penne, mini pasta shells, Ditalini and of course, alphabet pasta – all of them are ideal in soups. 

You can also use macaroni, Rigatoni and Orecchiette shapes.

If you want it to be gluten free, choose red lentil or brown rice pasta. Off late, I have been seeing some edamame pasta too. As long as they have similar cooking times, they are all good to go in this recipe.

Serve this zero oil soup with toasted bread or enjoy it hot on its own

Make ahead, shelf life and storage

  • Leftover pasta soup keeps well in the fridge for up to 3 days. Store in a clean air tight container. 
  • Reheat leftovers gently in a sauce pan. If the soup has thickened, add ½ cup to ¾ cup hot water to adjust the consistency before reheating.

How to freeze vegetable soup without pasta?

Any soup with pasta or noodles can be frozen, but it’s best to freeze it without the pasta. To freeze this soup, skip adding the pasta while cooking. 

Allow the soup to cool down fully. Divide into 1 or 2 cup portions, transfer to freezer-safe containers, label and freeze. This can be frozen for up to 1 month.

  • To thaw, leave it in the fridge overnight or use the microwave. Thaw only the portions you require. Never refreeze frozen food that has been thawed.
  • Stir in cooked pasta while reheating, after you have thawed the soup.
  • Reheat gently in a saucepan and enjoy hot.

How to serve?

This tastes good just on its own because it has everything from veggies to beans.
For some extra crunch, serve with bread sticks, toasted bread or garlic bread.

Recipe Notes

  • Cooking pasta in the Instant Pot is convenient as long as you factor in the timings. You can read more about Instant Pot pasta in my Vegetarian Taco Pasta.
  • To replace the frozen mixed herbs in this recipe, use 10 to 12  fresh sweet basil leaves, ½ tsp each finely chopped chives, oregano and rosemary. You can also use dried herbs as an alternative
  • This recipe calls for cooked beans. You can either use canned beans after rinsing or pre-cooked beans. Butter beans are very popular in Germany. They are also affordable and I always have some on hand. For this soup, I used some leftover canned butter beans. 
  • If you are hesitant about using a portion of canned beans, feel free to use up the whole 14 oz can. The result will be a slightly thicker soup but with more protein. Make sure you adjust the seasoning accordingly.
  • Timings play a crucial role in getting this soup right. Overcooked veggies and pasta aren’t appetizing. So make sure, you do a quick pressure release as soon as the cooking cycle is done.
  • I have tried this recipe in 3 quart and 6 quart Instant Pot models. It works well in both cases. 
  • The pasta sauce and the stock cube that I have used here are low on sodium. Kindly adjust salt based on the salt content in your sauce and stock.

Stove top pasta vegetable soup

You will need a heavy bottomed 5 quart Dutch oven or a similar sized pan for this recipe.

To minimize the cooking time and prevent overcooked pasta, we will start this with boiling hot water.  

Add the stock cube, boiling hot water and pasta sauce to the pan. Tip in the seasonings, BBQ sauce and stir well to combine.

Bring this to a rolling boil.

When done, add all the other ingredients, mix well and scrape the bottom of the pot gently to deglaze. Reduce the flame to medium, cover the pan with a lid and cook until pasta is al dente. 

This takes anywhere between 8 to 10 minutes. 

When done, serve hot.

Slow cooker pasta soup

Add the beans and pasta only towards the end to the slow cooker.

Add all the ingredients except the beans and pasta to the slow cooker. Stir well.

Cook on high for 3 to 4 hours or on low for 7-8 hours.

Just before serving, add cooked pasta along with the drained and rinsed beans. 

Season with salt and pepper. Stir and serve.

If you are making this in a slow cooker, you have to cook the pasta separately.

Instant Pot Pasta Soup

dump and go pasta soup with vegetables and beans - an easy recipe
This pasta soup with beans is an easy dump and go recipe

 Prep and assemble all the ingredients. Drain the canned beans into a colander and rinse them well. Set aside.

Place the inner pot into the Instant Pot.

Add all the ingredients except the pasta to the inner pot. 

Stir well to combine.

The pasta goes in last. Do not stir the mixture too much after you add the pasta. A gentle stir is enough.

Ensure that the sealing ring has been fitted properly onto the Instant Pot lid. Close the Instant Pot, turn the VALVE to SEALING.

Plug in, press PRESSURE COOK, set it to HIGH PRESSURE and cook for 5 minutes.

Allow the cooking cycle to complete. As soon as it is done, do a QUICK PRESSURE RELEASE by turning the VALVE to VENTING.

Be very careful when you do this. Hot liquids tend to spew when they are pressure cooked.

Please note that newer models have a button that allows you to do a manual quick pressure release by moving it down. 

Once pressure has been released, open and mix well.

Top with more seasonings if you please and serve hot.

Make this healthy no oil vegetable soup with pasta and beans in the Instant Pot

 

easy vegan vegetable pasta soup served in a beige bowl
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Vegetable Pasta Soup

Enjoy this naturally vegan no oil vegetable loaded soup with pasta and beans on its own or with a side of toasted bread. Can be made in the Instant Pot or on the stove top using one pot.
Prep Time10 minutes
Cook Time5 minutes
Course: soups
Cuisine: International
Servings: 6
Calories: 83kcal

Ingredients

  • 1 cup butter beans cooked -I have used a portion of a 14 oz can of butter beans
  • 1 vegetarian stock cube
  • 2.25 cups water
  • 380 ml tomato basil pasta sauce or use a 14 oz can of pasta sauce here
  • 30 grams fresh herbs I am using mixed frozen herbs readily available. Refer recipe notes for more details
  • 2 tsp Korean BBQ sauce or any BBQ sauce you have on hand
  • 1 tsp garlic powder
  • ½ tsp ground black pepper
  • 1 tsp smoked sweet paprika
  • 1 tsp salt or adjust to taste

Vegetables

  • ½ cup cauliflower chopped
  • ¼ cup red bell peppers chopped
  • ¼ cup sweet corn
  • ¼ cup carrots diced
  • ¼ cup spring onions both white and green parts combined
  • ¼ cup green beans cut into 1 inch long pieces
  • ¾ cup onions chopped finely

Instructions

  • Prep and assemble all the ingredients. Drain the canned beans into a colander and rinse them well. Set aside.
  • Place the inner pot into the Instant Pot.
  • Add all the ingredients except the pasta to the inner pot.
  • Stir well to combine.
  • The pasta goes in last. Do not stir the mixture too much after you add the pasta. A gentle stir is enough.
  • Ensure that the sealing ring has been fitted properly onto the Instant Pot lid. Close the Instant Pot, turn the VALVE to SEALING.
  • Plug in, press PRESSURE COOK, set it to HIGH PRESSURE and cook for 5 minutes.
  • Allow the cooking cycle to complete. As soon as it is done, do a QUICK PRESSURE RELEASE by turning the VALVE to VENTING.
  • Be very careful when you do this. Hot liquids tend to spew when they are pressure cooked.
  • Please note that newer models have a button that allows you to do a manual quick pressure release by moving it down.
  • Once pressure has been released, open and mix well.
  • Top with more seasonings if you please and serve hot.

Video

Notes

  • Cooking pasta in the Instant Pot is convenient as long as you factor in the timings. You can read more about Instant Pot pasta in my Vegetarian Taco Pasta.
  • To replace the frozen mixed herbs in this recipe, use 10 to 12  fresh sweet basil leaves, ½ tsp each finely chopped chives, oregano and rosemary. You can also use dried herbs as an alternative
  • This recipe calls for cooked beans. You can either use canned beans after rinsing or pre-cooked beans. Butter beans are very popular in Germany. They are also affordable and I always have some on hand. For this soup, I used some leftover canned butter beans. 
  • If you are hesitant about using a portion of canned beans, feel free to use up the whole 14 oz can. The result will be a slightly thicker soup but with more protein. Make sure you adjust the seasoning accordingly.
  • Timings play a crucial role in getting this soup right. Overcooked veggies and pasta aren’t appetizing. So make sure, you do a quick pressure release as soon as the cooking cycle is done.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 83kcal | Carbohydrates: 17g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 860mg | Potassium: 520mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2041IU | Vitamin C: 27mg | Calcium: 40mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Sundakkai Kulambu | Pachai Sundakkai Kuzhambu

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Sundakkai Kulambu or Kuzhambu is a flavorsome tangy gravy that uses fresh green turkey berries. Think of this as a Puli Kuzhambu packed with the goodness of Sundakkai.

Sundakkai Kulambu uses fresh green turkey berries aka Pachai Sundakkai

What is Sundakkai?

Turkey berries also known as Sundakkai in Tamil is a common sight in many houses. You can even find turkey berry plants by the road side in many places. 

Sundakkai Vathal is probably the most common form of this vegetable. Foraging in India is fun and I can say that these berries are often foraged rather than bought. They are then crushed, salted and sun dried.

We use these sundried turkey berries in Vatha Kuzhambu or even add it for extra crunch in Mor Kuzhambu. 

Interestingly, even Thai cuisine uses these tiny powerhouse berries. They call them cluster eggplants or pea eggplants and add them to curries and stir-fries. And no, they are not the same as Thai mini eggplants.

These berries that belong to the nightshade family (Solanum Torvum) have a mild bitter taste. So, these are generally cooked along with another vegetable and tamarind. 

Ingredients for Pachai Sundakai Gravy

The star ingredient here is the turkey berry. Pick ones that are the size of a pea, fresh green in color and without any blackened stems.

To make this curry, we need

  • tamarind 
  • purple eggplants, shallots, garlic, tomatoes and turkey berries
  • sesame oil (the Indian version) also called as Gingelly oil
  • ground spices like turmeric, chili powder and sambar powder
  • a fresh spice paste that uses coconut, poppy seeds among other things
  • whole spices like fenugreek seeds and fennel to temper
  • salt, water and curry leaves (obviously!)

Variations

Dried Sundakkai vs fresh ones

For this recipe, we need fresh turkey berries. The sun dried ones are fantastic but their flavor profile is a little different. 

  • I find the eggplant + Sundakkai combination brilliant. However, feel free to skip the eggplants if you want to.
  • Other vegetables that work well here are drumsticks or Senai Kizhangu (Yam). I am partial to adding Yam in Puli Kuzhambu and Kara Kuzhambu.  
  • Switch the fresh coconut to unsweetened dry desiccated coconut if you do not have fresh coconut. You will need 1.5 tbsp in this case.

Recipe Notes

Crushing Sundakkai

The most important step in any recipe that calls for these berries is to crush them coarsely using a mortar pestle. Doing this helps release flavors and also prevents them from popping or spluttering as they fry in oil.

  • Poppy seeds are not common in Tamil style Kuzhambu recipes. But they have a beautiful delicate flavor and instantly make this richer. 
  • It is important to cook the berries thoroughly in tamarind water. This helps balance the bitter taste and brings out the best in this dish.
  • This Kuzhambu thickens as it cools down. If you prefer a slightly runnier version, add 1/2 cup more water than mentioned here while cooking. 
  • In case you are serving it a while after cooking it, then adjust the consistency of the thickened cooled Kuzhambu, add 1/4 cup hot water and reheat gently. 

Make ahead, shelf life and storage

  • This healthy south Indian gravy can be stored in the fridge for 2 days. Store in a clean and air tight container. Reheat gently before serving.
  • To freeze this or any other tamarind based Kuzhambu, allow it to cool down fully. Divide into 1/2 cup portions and transfer to freezer safe portion containers or bags. Label and freeze for up to 1 month.
  • Thaw frozen Kuzhambu overnight in the fridge or using the microwave. Always reheat gently before serving.
  • Tamarind based gravies like Vatha Kuzhambu, Puli Kuzhambu and Kara Kuzhambu are all freezer-friendly.

Serving suggestions

  • We love this gravy with hot rice and a side of roasted Appalam. 
  • Pair this with a classic south Indian stir fry like the green beans Poriyal or some Keerai Kootu.
  • Seppankizhangu Roast and Baby potato roast almost tastes heavenly with this.

Step By Step Instructions To Make Sundakkai Kuzhambu

Soak the tamarind in hot water for 20 minutes. As this soaks, get the prep work going. Peel the shallots. Quarter the eggplants. Crush the turkey berries with a pestle and set aside.

Turkey berries after being crushed coarsely
Crushing Sundakkai with a mortar and pestle is important

Once the tamarind has softened, squeeze it along with the hot water to make tamarind extract. Discard the pulp and strings. Set aside.

Grind together the grated fresh coconut, garlic, red chili powder, turmeric powder, fennel seeds and poppy seeds using water to a smooth paste. 

Heat a pan with oil. Add the shallots and fry till they turn pink. Now add the turkey berries and eggplants. Saute this on medium flame for 3 to 4 minutes until the berries start blistering around the edges.

Tip in the tomatoes next and cook on medium flame for 2 to 3 mins.

To this mixture, add coriander powder and sambar powder and mix well. Now add the tamarind extract and 1/2 tsp of Kashmiri chili powder.

Simmer this on medium heat until the raw smell of the tamarind leaves. Continue to cook this until the eggplants have softened completely.

Add the ground paste along with salt to this mixture and mix well. Simmer for another 5 to 7 mins on medium heat or until the raw smell of the paste goes away.

Heat a pan with sesame oil. Add the mustard seeds and allow them to splutter.

Reduce the flame to the lowest and tip in the curry leaves, cumin, fenugreek and fennel seeds along with the urad dal. Allow the dal to begin to brown.

Add the tempering to the Kuzhambu, stir well to combine. Serve hot.

Puli Kuzhambu with Pachai Sundakkai served in a white bowl with Sutta Appalam and rice
Serve Pachai Sundakkai Kulambu with hot rice, Appalam and Keerai Kootu for a wholesome menu feel
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5 from 1 vote

Sundakkai Kulambu (Pachai Sundakkai Kuzhambu)

Sundakkai kulambu or Kuzhambu is a tangy gravy made with fresh green turkey berries. This gravy is packed with nutrients and pairs well with Idli, Dosai and rice.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Accompaniment
Cuisine: South Indian
Servings: 5
Calories: 158kcal
Author: Anusha Praveen

Equipment

  • 1 Heavy bottomed Saute pan I prefer a 3 or 4 quart pan for this
  • 1 high speed blender

Ingredients

  • 15 grams Tamarind
  • 3 cups hot water
  • 15 Turkey berries crushed with a pestle
  • 100 grams Eggplant purple ones quartered
  • 7 Shallots peeled
  • 3/4 cup Tomato chopped into bite sized pieces
  • 1/2 tsp Kashmiri chili powder
  • 1 tsp Sambar powder
  • 1 tsp Coriander powder
  • Salt to taste
  • 2 tbsp sesame Oil

Spice paste

  • 3 tbsp Freshly grated coconut
  • 1 tsp White poppy seeds
  • 1 tsp Fennel seeds
  • 5 Garlic cloves
  • 1 tsp Red chili powder
  • 3/4 tsp Turmeric powder
  • 1/4 cup Water

Tempering

  • 1 tbsp Sesame oil
  • 1 tsp Mustard seeds
  • 1/4 tsp cumin seeds
  • 1 tsp Fennel seeds
  • 3/4 tsp Fenugreek seeds
  • 1/2 tsp Urad dal
  • 10 Curry leaves

Instructions

Prep Work

  • Soak the tamarind in hot water for 20 minutes. As this soaks, get the prep work going. Peel the shallots. Quarter the eggplants. Crush the turkey berries with a pestle and set aside.
  • Once the tamarind has softened, squeeze it along with the hot water to make tamarind extract. Discard the pulp and strings. Set aside.

Make the spice paste

  • Grind together the grated fresh coconut, garlic, red chili powder, turmeric powder, fennel seeds and poppy seeds using water to a smooth paste.

Make Kuzhambu

  • Heat a pan with oil. Add the shallots and fry till they turn pink. Now add the turkey berries and eggplants. Saute this on medium flame for 3 to 4 minutes until the berries start blistering around the edges.
  • Tip in the tomatoes next and cook on medium flame for 2 to 3 mins.
  • To this mixture, add coriander powder and sambar powder and mix well. Now add the tamarind extract and 1/2 tsp of Kashmiri chili powder.
  • Simmer this on medium heat until the raw smell of the tamarind leaves. Continue to cook this until the eggplants have softened completely.
  • Add the ground paste along with salt to this mixture and mix well. Simmer for another 5 to 7 mins on medium heat or until the raw smell of the paste goes away.

Tempering

  • Heat a pan with sesame oil. Add the mustard seeds and allow them to splutter.
  • Reduce the flame to the lowest and tip in the curry leaves, cumin, fenugreek and fennel seeds along with the urad dal. Allow the dal to begin to brown.
  • Add the tempering to the Kuzhambu, stir well to combine. Serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 158kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 27mg | Potassium: 315mg | Fiber: 4g | Sugar: 6g | Vitamin A: 450IU | Vitamin C: 48mg | Calcium: 80mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Pepper Rasam | Milagu Rasam

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This Tamil style Pepper Rasam is not just a staple recipe but also has digestive and immune boosting properties. For this Rasam, we do not need Dal or Rasam powder. It is an easy recipe with south Indian staples.

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spicy south Indian style pepper rasam in a sauecpan
Pepper Rasam; Milagu Rasam is warm, comforting and light
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Rasam 

is an everyday staple dish in so many south Indian homes. While Kerala, Karnataka and Andhra all have their own versions, Tamil Nadu, in specific, has a variety. We have a Rasam for any time and every time.

Naturally, we have so many variations and methods too. From Pacha Puli Rasam to Pineapple, you name it and we can make Rasam out of it.

Think of this as a thin soup made the Indian way. Perhaps, broth is a better word?

Generally, we serve this mid meal. Think Indian style palate cleanser. Or something to help digest a heavy meal. A regular south Indian lunch has three main courses. It begins with some rice and sambar or Kuzhambu.

The second or middle course is Rasam and rice. We enjoy this combination with some Poriyal and Appalam.

How to make Rasam?

No matter what variety you are making, here are the building blocks for a good Rasam.

  • Some souring agent – this is the base. We use either tamarind or tomatoes. Occasionally, we also make something like this Lemon Rasam where lemons are for sour taste and lentil stock becomes the base.
  • Whole black pepper corns, cumin seeds, coriander seeds are the three main spices we use. We either make a spice mix called Rasam Powder or add them as they are. These spices are non negotiable.
  • Lentil stock and lentils – or Paruppu Kattu and vendha Paruppu in Tamil. Not all varieties uses lentils. Toor dal is the most commonly used variety.
  • Curry leaves, chopped coriander and a tempering step where we crackle mustard and cumin seeds in ghee or oil.

Vegan Rasam

This recipe is vegan friendly. All you need to do is replace the ghee with sesame oil. 

Since we use a lot of black pepper here, we use Ghee to mellow down the heat. The right vegan alternative here is sesame oil.

Milagu Rasam is 

  • light, comforting and soothing on the tummy. It is what I drown myself in when I have a cold or fever. 
  • Perhaps the ultimate Tamil style comfort food. This recipe does not use Rasam Powder or cooked lentils. It comes together in 20 minutes. 
  • ideal for winters and rainy weathers. 
  • also batch cooking and freezer friendly.

Variations

  1. Make it richer by adding cooked Toor Dal to it. You need 1/4 cup cooked Toor Dal for this recipe.
  2. You can make it a tad less tangier by replacing half the tamarind concentrate here with lentil stock or Dal water.
  3. Tomatoes – you can replace the fresh tomatoes here with 2 tbsp tomato paste. You can skip the tomatoes entirely too but will have to adjust the quantity of tamarind you use. You will need 1 cup more tamarind extract.
  4. If you want a no onion no garlic version, simply skip the garlic in this recipe.

Milagu Jeeraga Rasam

is another widely loved variation. Here, the highlight is the generous use of cumin seeds. This is what makes it different from Milagu Rasam. Both use similar ingredients but the proportions make a huge difference in the taste.

Milagu Rasam is peppery and hot while Jeeraga Rasam is more earthy, milder and less pungent.

Serving suggestions

  • Enjoy this as a light soup with some toasted bread or roasted chickpeas on the side.
  • Serve this as a part of a larger meal alongside some rice, Thogayal and a crispy Sepapankizhangu Roast.
  • You can also serve this as side dish with Idli and Dosai.

a wholesome meal platter with pepper rasam, rice + thogayal and seppankizhangu roast

Recipe Notes

Milagu Rasam 

is naturally heavy on whole black pepper. The proportions of pepper, cumin and coriander seeds are what makes this stellar.

  • If you cannot source tamarind, feel free to use tamarind paste here. You will need 1/4 cup to 1/3 cup of tamarind paste for this recipe, depending on how sour it is.
  • To make a tamarind extract with the tamarind paste, mix the paste along with 4 cups hot water using a balloon whisk.
  • I use my tiny spice grinder to grind the garlic and the spices. You can also do this in a mortar and pestle.
  • The amount of water you add to any Rasam will depend on how tangy you want it to be or how sour the tamarind is. 
  • A rule of thumb for all Rasam – do not boil it until bubbling. Rasam should be simmer on low heat until it begins to froth up on the surface. I recommend using a heavy bottomed pan for this. 

Method

Soak the tamarind in hot water for 20 minutes. The tamarind would have softened after it soaks in hot water. Squeeze the tamarind into the water using your hands and discard all the strings. Set aside.

Add the coriander seeds, cumin seeds, whole black peppercorns and garlic to a spice grinder or a small blender jar. Grind this to a coarse mixture without adding any water. 

Heat a pan with ghee. Add cumin seeds and when they crackle, add mustard seeds and allow them to splutter. 

Next, add dry red chilis and curry leaves. Sauté for 20 to 30 seconds. Turn down the heat to lowest possible

Immediately, add the ground paste, mix everything and sauté for 30 seconds. 

Add the tomatoes and ground turmeric now and fry on medium heat until the tomatoes are mushy.

When done, add the tamarind extract, 3 cups water and salt. Stir well to combine.

Simmer on low heat until the Rasam begins to froth up on the surface. This takes anywhere between 8 to 10 minutes when done on medium heat.

Finish with more curry leaves and chopped cilantro.

 

spicy south Indian style pepper rasam in a sauecpan
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Pepper Rasam

Pepper Rasam or Milagu Rasam is a simple and light rasam that is perfect during winters and monsoons.
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course, Mains
Cuisine: Tamil
Servings: 6
Calories: 51kcal

Equipment

  • 1 heavy bottomed sauce pan 3 to 4 qt capacity
  • 1 spice blender or a similar high power blender

Ingredients

For the spice mixture

  • 3 garlic cloves
  • 1 tsp cumin seeds
  • 2 tsp whole black pepper
  • 2 tsp coriander seeds

For the pepper Rasam

  • 20 grams tamarind
  • 2 cups hot water
  • 1 tbsp ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 10 curry leaves
  • 2 dry red chilis
  • 1 cup tomatoes chopped finely
  • 1 tsp ground turmeric
  • salt to taste
  • 3 cups water

For garnish

  • 1 tbsp cilantro chopped
  • 10 curry leaves

Instructions

  • Soak the tamarind in hot water for 20 minutes. The tamarind would have softened after it soaks in hot water.
  • Squeeze the tamarind into the water using your hands and discard all the strings. Set aside.
  • Add the coriander seeds, cumin seeds, whole black peppercorns and garlic to a spice grinder or a small blender jar.
  • Grind this to a coarse mixture without adding any water.
  • Heat a pan with ghee. Add cumin seeds and when they crackle, add mustard seeds and allow them to splutter.
  • Next, add dry red chilis and curry leaves. Saute for 20 to 30 seconds. Turn down the heat to lowest possible
  • Immediately, add the ground paste, mix everything and saute for 30 seconds.
  • Add the tomatoes and ground turmeric now and fry on medium heat until the tomatoes are mushy.
  • When done, add the tamarind extract, 3 cups water and salt. Stir well to combine.
  • Simmer on low heat until the Rasam begins to froth up on the surface. This takes anywhere between 8 to 10 minutes when done on medium heat.
  • Finish with more curry leaves and chopped cilantro.

Video

Notes

In this recipe, 1 cup = 250 ml.
If you cannot source tamarind, feel free to use tamarind paste here.
You will need 1/4 cup to 1/3 cup of tamarind paste for this recipe, depending on how sour it is.
To make a tamarind extract with the tamarind paste, mix the paste along with 4 cups hot water using a balloon whisk.
I use my tiny spice grinder to grind the garlic and the spices. You can also do this in a mortar and pestle.
The amount of water you add to any Rasam will depend on how tangy you want it to be or how sour the tamarind is. 
A rule of thumb for all Rasam - do not boil it until bubbling. Rasam should be simmer on low heat until it begins to froth up on the surface. I recommend using a heavy bottomed pan for this. 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 51kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 14mg | Potassium: 141mg | Fiber: 2g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 71mg | Calcium: 47mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Peerkangai Poriyal – Ridge Gourd Stir Fry

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Peerkangai Poriyal is a healthy, fiber rich stir fry made using ridge gourds. For this poriyal, we will also use a combination of carrots and peas. This is a colorful stir fry that you can mix with hot rice and ghee also.

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This Peerkangai Poriyal is simple, healthy and easy
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Peerkangai

is ridge gourd in English, Beerakaya in Telugu and Heerekai in Kannada. Trivia- loofahs can be made by drying these gourds completely.

Gourd varieties are quite popular in south Indian food. Ridge gourds, for example, are used in Karnataka, Tamil Nadu and Andhra regions.

While in Karnataka, they make an Yengai with ridgegourds, in Andhra, Pappu and Pachadi are more common. Coming to Tamil Nadu, we make Poriyal, Kootu and Chutney with this high fiber vegetable.

How to use Peerkangai?

  • While buying, pick gourds that are tender. They must look a bright green. Generally, gourds with brown or yellow spots tend to be mature and fibrous. 
  • If you press the thicker end at the bottom, it should feel soft and fleshy. If it feels dry and hard, then the ridge gourd is most likely fibrous.
  • Wash them thoroughly and wipe them dry.
  • Using a peeler, scrape the peel off the gourds. Do not throw the peel. You can make a tasty Peerkangai Thol Thugayal with this. 
  • After peeling, chop them into bite sized pieces or cubes. 
  • For Kootu, Masiyal, Sambar, Thogayal- bite sized pieces are great. 
  • If you are making ridge gourd poriyal, dice them like you would, carrots or beets.
  • These vegetables have lots of water. So, they also tend to release water as they cook. 

Ingredients

  • Vegetables – we will use a combination of ridge gourd, carrots and peas here.
  • Coconut spice mix – this is what flavors our Poriyal. We need fresh coconut generously for this.
  • Regular pantry staples like oil, mustard seeds for tempering
  • Salt for taste

Make ahead, shelf life and storage

  • You can peel and chop the ridge gourds 3 to 4 days ahead of time. They keep well when refrigerated in a clean and air tight container.
  • Leftover Poriyal can be stored in the fridge for 1 to 2 days. 
  • Reheat gently in the microwave before serving.

Serving suggestions

  • First thing that I do when I make this stir fry- mix 1/2 cup of cooked white rice, 1 cup of this stir fry and a tsp of ghee and enjoy it piping hot. Adding some crushed Appalam is optional but Profi level.
  • Serve this healthy fiber rich stir fry with Sambar Sadam, One Pot Rasam Sadam or with Parathas.
This Ridge Gourd stir fry is loaded with fiber

Variations

  • You can make this stir fry using just ridge gourd alone. 
  • Ridge gourd and peas also make a fantastic combination.
  • For a protein boost- add grated tofu, cooked green moong beans or cooked chickpeas.
  • Instead of fresh coconut, you can also use a mix of sunflower seeds, pumpkin seeds and unsweetened desiccated coconut. You need 1 tsp each sunflower seeds and pumpkin seeds for this recipe.

Recipe Notes

  • Cooking the chopped vegetables using the 0 minute cooking method in the Instant Pot works like magic here. 
  • Alternatively, you can steam the vegetables for 5 to 6 mins in a regular steamer. After steaming or cooking in the Instant Pot, ensure that you drain them thoroughly in a colander.
  • This step is important because it prevents the stir fry from becoming soggy. 

Method

Wash and prep all the vegetables. Place them in a colander. Insert the inner pot into the Instant Pot. Fill the inner pot with 2 cups water and place a tall trivet in.

Now, place the colander with the vegetables over the tall trivet. Close the Instant Pot with the lid turned to SEALING. Plug in and press PRESSURE COOK mode on HIGH PRESSURE for 0 minutes.

Allow the cooking cycle to complete. As soon as it is done, do a quick pressure release by turning the VALVE to VENTING.

Remove the colander and set it aside for 10 minutes. Wait for any remnant water to drain.

To a small blender jar, add grated coconut, fennel seeds, shallot, green chili, cumin seeds and ground turmeric. Blend to a coarse paste without adding any water. Set aside.

Heat a pan with coconut oil. Add the mustard seeds and when they splutter, add urad dal. When the dal begins to brown, add the steamed vegetables and salt.

Stir in the blended coconut paste and combine everything by mixing well. Cook for 2 to 3 minutes on medium heat.

The mixture must turn almost dry after cooking. This step may take longer if there is water in the steamed veggies mixture.

Finish with curry leaves and chopped cilantro. Serve hot.

south Indian Peerkangai Poriyal served in a square bowl
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Peerkangai Poriyal

Healthy south Indian stir fry with ridge gourd, carrots and peas
Prep Time10 minutes
Cook Time15 minutes
Course: Side Dish For Chapati, Vegetables
Cuisine: South Indian
Servings: 3
Calories: 158kcal

Equipment

  • 1 heavy bottomed frying pan
  • 1 high speed blender

Ingredients

Vegetables

  • 400 grams ridge gourd peeled and cubed
  • 1/2 cup carrot peeled and cubed
  • 1/2 cup fresh green peas you can also use frozen green peas here
  • Salt to taste
  • 10 curry leaves
  • 1 tbsp cilantro chopped finely

For the spice paste

  • 1/2 cup fresh coconut grated
  • 1 small shallot peeled
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp ground turmeric
  • 3 green chilis

For tempering

  • 2 tsp virgin coconut oil
  • 1 tsp mustard seeds
  • 1.5 tsp white Urad dal

Instructions

  • Wash and prep all the vegetables. Place them in a colander.
  • Insert the inner pot into the Instant Pot. Fill the inner pot with 2 cups water and place a tall trivet in.
  • Now, place the colander with the vegetables over the tall trivet.
  • Close the Instant Pot with the lid and the valve turned to SEALING.
  • Plug in and press PRESSURE COOK mode on HIGH PRESSURE for 0 minutes.
  • Allow the cooking cycle to complete. As soon as it is done, do a quick pressure release by turning the VALVE to VENTING.
  • Remove the colander and set it aside for 10 minutes. Wait for any remnant water to drain.
  • To a small blender jar, add grated coconut, fennel seeds, shallot, green chili, cumin seeds and ground turmeric.
  • Blend to a coarse paste without adding any water. Set aside.
  • Heat a pan with coconut oil.
  • Add the mustard seeds and when they splutter, add urad dal.
  • When the dal begins to brown, add the steamed vegetables and salt.
  • Stir in the blended coconut paste and combine everything by mixing well. Cook for 2 to 3 minutes on medium heat.
  • The mixture must turn almost dry after cooking. This step may take longer if there is water in the steamed veggies mixture.
  • Finish with curry leaves and chopped cilantro. Serve hot.

Notes

Cooking the chopped vegetables using the 0 minute cooking method in the Instant Pot works like magic here. 
Alternatively, you can steam the vegetables for 5 to 6 mins in a regular steamer. After steaming or cooking in the Instant Pot, ensure that you drain them thoroughly in a colander.
This step is important because it prevents the stir fry from becoming soggy. 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 158kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 175mg | Potassium: 303mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3894IU | Vitamin C: 91mg | Calcium: 71mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Creamy Lemon Pasta With Ricotta Cheese

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Lemon ricotta pasta is what you should be cooking if you need to bring a little sunshine to the table. This easy one pan pasta with creamy ricotta, white beans and penne is a 15 minute effort that gets everyone smiling and talking!

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creamy ricotta pasta served in a black bowl
This creamy ricotta cheese lemon pasta is delicious any time

Why should ricotta belong in sweets only? That was how this recipe happened. I had three tubs of ricotta sitting in my fridge. I made some sweets with one tub and got bored.

Eventually, I couldn’t help but think of a creamy lemony pasta with ricotta cheese. I have made this countless times since this summer. We all love it! There are hardly any leftovers.

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Ingredients

This pasta has two parts – one the sauce, obviously. The second- the pasta.

For making ricotta pasta sauce,

  • you need 250 grams low fat ricotta 
  • 1 tbsp lemon zest
  • salt to taste
  • 1 tbsp lemon juice
  • 3/4 cup pasta stock (the water you used to cook the pasta)

For the pasta, you will need

  • Olive oil to saute everything
  • Garlic and shallots sliced thinly 
  • 15 fresh sweet basil leaves 
  • 2 cups Penne pasta or pasta of your choice
  • 1 can of white beans drained and washed 
  • 1 tsp red chili flakes
  • Salt to taste

What pasta shapes work best?

For this creamy sauce pasta, I recommend picking shapes that have a decent surface area. The sauce should coat the pasta evenly.

My recommendations are penne, Tagliatelle and Band Nudeln (in Germany). Large shells and mini Penne are also great.

Variations

  • For a more flavorful pasta, use vegetable broth instead of water to cook the pasta. 
  • Switch white beans with canned chickpeas. You want beans that are white or beige in color and have a creamy texture.
  • If you do not have fresh basil on hand, use dried basil. You need 3/4 tsp dried basil here. Other herbs that add so much depth and flavor to this pasta include rosemary and sage. 
  • This pasta is a bit bland for Indian palettes. This is the reason why we add red chili flakes. If you prefer to keep the heat down, you can also replace the chili flakes with coarsely ground black pepper.

Recipe Notes

  • Cooking the pasta al dente is crucial. The pasta will cook further for a few minutes in the pan with the garlic etc. So if the pasta is overcooked even before tossing it with the sauce, the result will be mushy pasta.
  • To make the whole pasta cooking process quick, I recommend that you boil water in an electric kettle before adding to the pan along with the pasta.
  • Where I live, low fat ricotta cheese is easy to come by. If you cannot source this, please use just regular ricotta.

Shelf life, leftovers and reheating

  • Leftover ricotta pasta keeps well for 2 days in the fridge. Store in a clean and air tight container after the pasta has cooled down.
  • Before reheating, allow the pasta to come to room temperature.
  • To reheat pasta, add the pasta along with 1/2 cup hot water to a sauce pan. Adjust the seasonings if needed.
  • Heat gently and serve with toasted bread.

Serving Suggestions

Pair this fresh and vibrant pasta with a crunchy salad or just regular toasted bread to make it a wholesome meal. You can also serve it with some soup. 

Method

Heat a pan with boiling hot water and salt. Stir to get all the salt mixed up. Add the pasta to the water, stir well and cook until al dente.

Reserve 2 cups of the pasta water. Drain the paste in a colander and set aside.

In a mixing bowl, place low fat ricotta cheese, lemon zest, lemon juice and 1 cup Pasta water. Whisk until smooth. Set aside.

To the same pan in which you cooked the pasta, add olive oil. When the fat shimmers, add chopped garlic and shallots. Mix well and continue to cook until the garlic begins to brown and the shallots are pink and soft.

At this stage, add basil leaves. Stir to combine. Immediately, tip in the rinsed white beans along with red chili flakes. Turn down the heat and stir a few times.

Now, add the drained pasta and the ricotta cheese sauce along with 3/4 cup pasta water. Mix gently, taking care not to the break the pasta.

Simmer on medium heat for 2 to 3 minutes. Serve hot.

creamy ricotta pasta served in a black bowl
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Creamy Lemon Pasta

This summery lemon pasta with ricotta cheese comes together in 15 minutes and is such a wholesome meal
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 453kcal

Equipment

  • 1 heavy bottomed 5 quart dutch oven or a similar pan
  • 1 lemon zester

Ingredients

For the ricotta cheese pasta sauce

  • 250 grams Ricotta cheese low fat is what I used
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1 cup water (I have used water that I cooked pasta in)

For creamy lemon pasta

  • 2 cups mini penne
  • 6 cups water
  • 1 tsp salt
  • 1 tbsp olive oil
  • 3 garlic cloves sliced thinly
  • 1/4 cup shallots peeled and sliced
  • 15 Italian basil leaves
  • 1 tsp red chili flakes
  • 1 can white beans drained and rinsed (I used a 14 oz can here)
  • 1 tsp salt or to taste

Instructions

  • Heat a pan with boiling hot water and salt. Stir to get all the salt mixed up. Add the pasta to the water, stir well and cook until al dente.
  • Reserve 2 cups of the pasta water. Drain the paste in a colander and set aside.
  • In a mixing bowl, place low fat ricotta cheese, lemon zest, lemon juice and 1 cup Pasta water. Whisk until smooth. Set aside.
  • To the same pan in which you cooked the pasta, add olive oil. When the fat shimmers, add chopped garlic and shallots. Mix well and continue to cook until the garlic begins to brown and the shallots are pink and soft.
  • At this stage, add basil leaves. Stir to combine. Immediately, tip in the rinsed white beans along with red chili flakes. Turn down the heat and stir a few times.
  • Now, add the drained pasta and the ricotta cheese sauce along with 3/4 cup pasta water. Mix gently, taking care not to the break the pasta.
  • Simmer on medium heat for 2 to 3 minutes. Serve hot.

Video

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 453kcal | Carbohydrates: 64g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 1544mg | Potassium: 622mg | Fiber: 7g | Sugar: 3g | Vitamin A: 508IU | Vitamin C: 6mg | Calcium: 228mg | Iron: 4mg
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Sattu Paratha Recipe

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Sattu Parathas use the Bihari superfood – Sathu. This versatile ingredient features in so many Bihari recipes from the iconic Litti Chokha to these healthy high protein Parathas.

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Serve Sattu Parathas with ghee and yogurt
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What is Sattu?

Sattu – a humble superfood from Bihar. Often called the high protein powder from Bihar, Jharkhand regions, Sattu is made by grinding roasted chana dal into a fine flour.

This flour which is our Sattu – can be consumed in so many ways. While Sattu Lemonade and Sattu ke Laddoos are easy, these parathas stuffed with a flavorful Sattu filling makes for a wholesome meal.

In Bihar, they also make Litti Chokha using Sattu powder. This naturally vegan and gluten free powder lends itself well beautifully to both savory and sweet dishes because of its nutty flavor profile.

Ingredients

  • Whole wheat flour, salt and water to make the dough.
  • Sattu – the main base of our filling
  • onions and ground spices to add flavor 
  • Pickle oil from any pickle of your choice (I love mango pickle, here)
  • Oil for making the parathas
  • Wheat flour for dusting

Serving Suggestions

  • You can enjoy these hot Parathas with some creamy yogurt.
  • To make this into a complete meal, serve this with a delicious eggplant raita, a light and refreshing salad and buttermilk

Shelf life, storage and freezing

  • Leftover Parathas keep well for 1 day in the fridge. Wrap all leftover parathas once they are cool, in an aluminum foil. Place it in an air tight container. 
  • To reheat, allow the Parathas to come to room temperature. Heat a heavy bottomed skillet and add the parathas. Cook on low heat on each side for 20 to 30 secs. Serve hot.
  • These Parathas can also be frozen. Allow the cooked parathas to cool  down fully. Place them between sheets of precut parchment paper. Stack them  and transfer them to a freezer safe bag. Label and freeze.
  • Frozen Parathas keep well for 2 months in the freezer.
  • For frozen parathas, reheat directly on a pan without thawing — cook on low heat and brush with a few drops of ghee to refresh them.

Method

Combine whole wheat flour, salt and water and knead to a smooth non sticky and supple dough.

Set aside.

In a wide mixing bowl, place all the ingredients for filling and mix thoroughly.

To make the parathas, divide the dough into 6 parts. Shape each part into a ball.

Dust with flour and roll into a thick circle. Spread a little ghee on top.

Now, place a tbsp of filling in the center and bring together the edges.Pinch and seal.

Flatten this ball and dust with flour. Roll into thin circles. Do this gently to avoid tearing.

Once done, heat a tava.

Place the paratha and cook till brown spots appear.

Smear oil and flip and cook again till brown spots appear again.

Remove from flame and serve hot with yogurt and ghee.

Repeat with the remaining dough and filling to make the remaining parathas.

Sattu Paratha Step By Step
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5 from 1 vote

Sattu Paratha Recipe

Sattu Paratha- A delicious and nutritious stuffed flatbread made with whole wheat flour and an unusual filling that uses pickle oils.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Mains
Cuisine: Indian
Servings: 10
Calories: 141kcal
Author: Anusha Praveen

Ingredients

  • 2 cups whole wheat flour
  • 1.25 tsp Salt to taste
  • 1 tsp Oil for cooking for each paratha
  • 3/4 to 1 cup Water to knead the dough
  • 1 tbsp Ghee

For The Filling

  • 3/4 cup Sattu flour
  • 1/2 cup finely chopped Onions
  • 1 tsp Garlic grated
  • 1 tsp Green chili minced
  • 2 tbsp coriander leaves chopped finely
  • 2 to 3 tbsp Pickle oil see notes
  • 1 tbsp Lemon juice
  • 1 tsp Carom seeds Omam/ Ajwain
  • 3/4 tsp Salt to or taste

For cooking the Parathas

Instructions

  • Combine whole wheat flour, salt and water and knead to a smooth non sticky and supple dough.
  • Set aside.
  • In a wide mixing bowl, place all the ingredients for filling and mix thoroughly.
  • To make the parathas, divide the dough into 6 parts.
  • Shape each part into a ball.
  • Dust with flour and roll into a thick circle
  • Spread a little ghee on top.
  • Now, place a tbsp of filling in the center and bring together the edges.
  • Pinch and seal.
  • Flatten this ball and dust with flour.
  • Roll into thin circles. Do this gently to avoid tearing.
  • Once done, heat a tava.
  • Place the paratha and cook till brown spots appear.
  • Smear oil and flip and cook again till brown spots appear again.
  • Remove from flame and serve hot with yogurt and ghee.
  • Repeat with the remaining dough and filling to make the remaining parathas.

Notes

Sattu Paratha tastes best when the filling is made using mustard oil based pickles. Mango pickle oil works best here.
In case you dont have access to these pickles, add a tbsp of mustard oil in addition to the oil you are using.

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 141kcal | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 4mg | Sodium: 483mg | Potassium: 204mg | Fiber: 4g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
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Vazhaipoo Thogayal (Banana flower chutney)

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Vazhaipoo Thogayal is a traditional recipe that uses banana blossoms, coconut and other spices. Ground slightly coarse and mixed it with hot rice, every bite of this Thogayal Sadam is nourishing and simple home comfort.

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Ingredients

  • tender banana blossoms 
  • Urad dal and chilis
  • Grated fresh coconut 
  • Salt to taste
  • Tamarind for a tangy taste
  • Water 

Shelf life and storage

  • This Thogayal keeps well in the fridge for 2 to 3 days. Store it in a clean and air tight container. Always use a clean dry spoon while handling it.

Serving suggestions

  • Generally, we eat this mixed with hot rice and a drizzle of sesame oil or ghee. Appalams or Raita is served as an accompaniment.
  • You can also serve this Thogayal alongside some Rasam Sadam or Sambar Sadam.
  • Try this with Dosai too. The combination is brilliant.

How to clean and prep Vazhaipoo?

It is very important that you clean the blossoms well before cooking. The middle part- the stamen is what makes this vegetable bitter.

These must be picked out fully before we begin cooking. Otherwise, the dish will turn bitter.

I highly recommend soaking the chopped vazhaipoo in sour buttermilk to prevent discoloration and to remove bitterness. Please follow the pictorial below to know how to clean vazhaipoo.

Remove the purple outer covering. You will see the white part inside with little flowers. Pick out each flower.

Discard the center black stamen part from the flower. Repeat with all the flowers. Chop the cleaned up flowers finely and dunk in sour buttermilk.

You can use this cleaned Vazhaipoo in Poriyal, Adai or even make Vazhaipoo Kuzhambu with it.

How to make Vazhaipoo Thogayal?

Wash the chopped vazhaipoo thoroughly in running water. Place in a vessel with water and turmeric powder and cook till tender. Once done, drain and set aside.

Heat a pan with oil. Add dry red chilies, a marble size tamarind and 2 tsp urad dal. Fry till dal turns golden. Once done, let cool.  

Place in a blender along with shredded coconut, salt and cooked plantain blossom.

 

 

Grind to a coarse paste, adding 1 to 2 tbsp water at a time if you required. Temper with mustard seeds and curry leaves using sesame oil. Mix well. Serve with hot rice.

 

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5 from 1 vote

Vazhaipoo Thogayal Recipe

Vazhaipoo Thogayal- A traditional south Indianrelish made with banana blossom
Prep Time1 hour 30 minutes
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Accompaniment
Cuisine: South Indian
Servings: 4
Calories: 116kcal
Author: Anusha Praveen

Equipment

  • 1 Frying Pan
  • 1 Saucepan
  • 1 high speed blender

Ingredients

  • 400 grams Banana blossom cleaned and chopped
  • 2 tsp Urad dal
  • 10 grams Tamarind
  • 6 Dry red chilies
  • 3 tbsp Freshly grated coconut
  • 1 tsp Salt or to taste

For tempering

  • 1 tbsp Sesame oil
  • 1 tsp Mustard seeds
  • 10 Curry leaves

Instructions

  • Clean the banana blossom properly and chop finely.
  • Add this to a pan of water along with turmeric powder and cook till tender.
  • Once done, drain completely and let cool.
  • In the meanwhile, heat a pan with 1 tsp oil.
  • Add the urad dal, tamarind and red chilies and fry till dal turns light brown.
  • Once done, remove and let cool.
  • Once everything s cool, place the dal mixture, cooked banana blossom and grated coconut along with salt in a blender. Grind to a coarse paste.
  • Heat a pan with remaining oil.
  • Add mustard seeds and once they splutter add curry leaves.
  • Pour this over the ground paste and mix well.
  • Serve with hot rice and sesame oil or ghee.

Notes

If you find that the vazhaipoo doesnt grind well, first pulse it in the blender before adding the rest of the ingredients.

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 116kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 584mg | Potassium: 602mg | Fiber: 7g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 51mg | Calcium: 17mg | Iron: 57mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Milagu Kuzhambu | South Indian Pepper Kuzhambu

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Milagu Kuzhambu is a traditional south Indian gravy that uses black peppercorns, garlic and cumin seeds among other spices. This classic Kuzhambu from Tamil Nadu has digestive qualities and tastes heavenly with hot rice.

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Milagu Kuzhambu, a traditional South Indian gravy served in a white bowl with red motifs

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Pepper Kuzhambu

,called Milagu Kuzhambu is Tamil, is a tangy tamarind based gravy that uses whole black peppercorns as its star ingredient.

There are many ways to make this recipe. Today, I am sharing a version that I learned from a small cookbook that I purchased when I was newly married.

While this Kuzhambu can be made without onions and garlic, my recipe has both. It also uses sun dried chilis. Mor Milagai or sun dried chilis are a common sight in many Tamil homes. 

We fry them in sesame oil or ghee and serve it with porridge, gruel or curd rice. This recipe uses it in place of regular dry red chilis. The result is a peppery concoction that is mildly spicy and flavor packed.

Milagu or Milahu

– whole black peppercorns are an amazing. They have so many medicinal properties and are a prominent ingredient in Tamil recipes. 

For instance, it is the backbone of Rasam, a tangy south Indian broth. And for the right reasons, if I may say so. They have digestive qualities, help relieve flatulence and gas. It also improves appetite. 

This bold and spicy Kuzhambu is a dish that is regularly served to post partum moms. Since this also has garlic, other spices like cumin and sesame oil, it is fantastic for lactating moms.

Ingredients

  • Sesame oil – has a nutty aroma and helps tone down the heat here. Please do not skip this or replace it with another oil. 
  • Whole spices – cumin seeds, whole black peppercorns, fenugreek seeds
  • Chana Dal and broken white Urad dal- for thickening the Kuzhambu
  • Sun dried curd chilis – Mor Milagai can be easily bought from any Indian store.
  • Sambar onions, garlic and tomatoes – shallots or pearl onions are a good substitute for sambar onions here.
  • Salt and jaggery
  • Ground turmeric , ground coriander and red chili powder 
  • Tamarind extract 
  • Mustard seeds, fenugreek seeds and curry leaves for tempering

Substitutes

Almost everything in the ingredient list mentioned here is pantry staples. The only exception being 

  • the Mor Milagai. If you do not have them on hand, use 3 whole dry red chilis instead. I recommend using round red chilis or the regular dry red chilis. While the Kashmiri and Byadagi varieties lend a lovely color to any recipe, the flavors here don’t work well.

Make ahead, shelf life and storage

  • This pepper gravy keeps well in the fridge for 6 to 7 days when you store it in a clean and air tight container.
  • You can prep this over the weekend and enjoy it through the week.
  • Reheat gently only the quantity you require and serve it hot.

Recipe Notes

  • Sesame oil is indispensable in this recipe. It helps balance the heat from the pepper and also increases shelf life.
  • Since we are using sun dried chilis, go easy on the salt. Mor Milagai often have salt added to them. So, adjust the salt towards the end if needed. 
  • Tomatoes are optional. My family likes them. Feel free to skip them if you prefer.
  • The flavors in this dish deepen overnight. We love this the next day! 

Milagu Kuzhambu served amongst other south Indian dishes

Serving suggestions

There are many ways in which this dish is served. Traditionally, we eat this with hot rice, a drizzle of ghee and some Appalam. Here are some classic Tamil style meal combinations that you will love-

  • Serve this with hot rice, Paruppu Thogayal and beans Poriyal
  • Enjoy it with some Paruppu Usili and rice alongside some fried Vadams (fryums) or rice Appalams.
  • This Kuzhambu tastes divine with idli, Dosa, Upma and Pongal. Give it a shot.

As this dish is spicy and bold, I recommend that the accompaniments that you pair it with are either slightly sweet like this Beetroot Thoran. To make it a wholesome meal, serve it with some Kootu.

Method

Soak tamarind in warm water for 20 minutes. This helps soften it up.

Once it has softened up, mash it well and make tamarind extract. Peel shallots and garlic. Assemble all the other ingredients you need.

Heat a pan with 1 tbsp oil and fry the Mor Milagai until golden. Drain and set aside. To the same pan, add urad dal, chana dal, whole pepper corns and cumin seeds.

Fry till dal turns golden. Now, add shallots and garlic and fry till shallots turn translucent. Once done, add tomato and fry till mushy.

Add fried mor milaga to the mixture and mix well. Let cool. Place this mixture in a blender and blend to a smooth paste. Set aside.

Heat the same pan with 2 tbsp oil. Add 4 shallots and 4 garlic cloves and fry till light brown. Add coriander powder and red chili powder to the tamarind extract and mix well.

Pour this to the pan along with the ground paste and add salt and turmeric powder. Let this simmer till the raw smell of tamarind goes away. This takes about 5 mins on high flame.

Now, add jaggery and continue to simmer the Kuzhambu until it thickens and the oil begins to float to the top.

Heat a small pan with sesame oil. Add mustard seeds and once they pop, add curry leaves and urad dal. Pour tempering over kuzhambu and mix well.

 

A bowl of milagu kuzhambu served in a white bowl

Milagu Kuzhambu, a traditional South Indian gravy served in a white bowl with red motifs
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Mor Milagai Milagu Kuzhambu Recipe

Mor Milagai Milagu Kuzhambu- A tangy gravy with shallots, garlic, sun dried chilies and whole black pepper. Tastes great with rice, dosa or idli
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Mains
Cuisine: Tamil
Servings: 5
Calories: 188kcal
Author: Anusha Praveen

Equipment

  • 1 Heavy bottomed pan
  • 1 high speed blender

Ingredients

  • 5 Shallots peeled
  • 5 Garlic cloves peeled
  • 2 tbsp Sesame oil
  • 1/2 cup Tomato chopped finely
  • 1 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1.25 tsp Coriander powder
  • 20 grams Tamarind a small lemon sized ball
  • 2.5 cups water
  • 1.25 tsp Salt or to taste
  • 1 tsp jaggery

For the spice paste

  • 5 Mor Milagai south Indian sun dried curd chilis
  • 5 Garlic peeled
  • 5 Shallots peeled
  • 1 tsp Chana dal
  • 1.5 tsp Urad dal
  • 1 tbsp Whole black pepper corns
  • 1 tsp Cumin seeds
  • 1.5 tbsp Sesame oil

For Tempering

  • 1 tsp Mustard seeds
  • 1 tsp Fenugreek seeds
  • 10 Curry leaves a sprig
  • 2 tsp Sesame oil

Instructions

  • Soak tamarind in warm water for 20 minutes. This helps soften it up.
  • Once it has softened up, mash it well and make tamarind extract. Peel shallots and garlic. Assemble all the other ingredients you need.

Making the spice paste

  • Heat a pan with 1 tbsp oil and fry the Mor Milagai until golden. Drain and set aside.
  • To the same pan, add urad dal, chana dal, whole pepper corns and cumin seeds.
  • Fry till dal turns golden. Now, add shallots and garlic and fry till shallots turn translucent. Once done, add tomato and fry till mushy.
  • Add fried Mor Milagai to the mixture and mix well. Transfer to a plate.
  • Let cool. Place this mixture in a blender and blend to a smooth paste. Set aside.

How to make Milagu Kuzhambu?

  • Heat the same pan with 2 tbsp oil. Add 4 shallots and 4 garlic cloves and fry till light brown.
  • Add coriander powder and red chili powder to the tamarind extract and mix well.
  • Pour this to the pan along with the ground paste and add salt and turmeric powder.
  • Let this simmer till the raw smell of tamarind goes away. This takes about 5 mins on high flame.
  • Now, add jaggery and continue to simmer the Kuzhambu until it thickens and the oil begins to float to the top.
  • Heat a small pan with sesame oil. Add mustard seeds and once they pop, add curry leaves and urad dal.
  • Pour tempering over kuzhambu and mix well.

Notes

Sesame oil is indispensable in this recipe. It helps balance the heat from the pepper and also increases shelf life.
Since we are using sun dried chilis, go easy on the salt. Mor Milagai often have salt added to them. So, adjust the salt towards the end if needed. 
Tomatoes are optional. My family likes them. Feel free to skip them if you prefer.
The flavors in this dish deepen overnight. We love this the next day! 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 188kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 605mg | Potassium: 330mg | Fiber: 4g | Sugar: 7g | Vitamin A: 471IU | Vitamin C: 49mg | Calcium: 70mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Gajar Matar Sabzi – carrot peas curry

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Gajar Matar Sabzi is a celebration of winter produce in India. We get fresh carrots and peas in winter and almost every household in north India makes this simple and wholesome curry.

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gajar matar sabzi served in a bowl with onion rings
Gajar Matar- a medley of wintry carrots and green peas in minimal spices

Gajar Matar sabzi

or carrot peas sabzi is a simple every day curry that can be whipped up in no time. This sabzi calls for minimal spices and packs a punch in terms of flavors.

Ingredients

  • Oil for cooking your spices and vegetables
  • Whole spices among which is carom seeds the star here.
  • Onions and ginger – to add depth and flavor
  • ground spices like turmeric and coriander along with salt for seasoning.
  • Kasuri Methi – dried fenugreek leaves, an earthy herb that brings so much flavor.
  • Carrots – both red carrots and orange carrots are great here. Make sure you pick tender carrots that are sweetish.
  • Fresh green peas are definitely the best bet. But frozen green peas can work in a pinch too.
  • Milk to bring a creamy mouth feel to this curry.

Shelf life, make ahead and freezing

  • Leftovers keep well in the refrigerator for up to 3 days when stored in a clean and air tight containers.
  • This curry is super meal prep and freezer friendly. You can make it over the weekend and enjoy it for the next 3 days.
  • Alternatively, freeze in portions and label them. Keeps well in the freezer for up to 1 month.
  • Thaw overnight in the fridge and reheat gently before serving.

Variations

  • Make a no onion no garlic version by simply skipping them. Instead, increase the quantity of carrots and peas and use 1 tbsp tomato paste to give volume.
  • You can also make carrot and beans sabzi or Gajar Gobi sabzi in the similar way.
  • We add milk towards the end and allow it to cook until it evaporates. This brings a nice rich feel. You can skip this and add some cashew cream instead.

Recipe Notes

  • Dicing the carrots ensures even cooking time.
  • Ajwain or carom seeds is a brilliant digestive and in this recipe, it adds a unique flavor. So don’t skip it.

Method

Heat oil in a pan. Add carom seeds and cumin seeds. Once they crackle, add finely chopped onions and ginger .  

Once the onion turns translucent, add all the spice powders and mix well.

Now, add chopped carrots and green peas and mix well. Add salt. Add crushed kasturi methi, salt and 1/4 cup of milk. Mix well.

Cook till the milk is absorbed and the curry is semi dry. Garnish with coriander leaves.

Your Gajar Matar Sabzi is now ready. Serve with some hot phulkas or dal and rice.

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Gajar Matar Sabzi Recipe- Carrot And Peas Curry Recipe

Gajar Matar Sabzi- Simple everyday curry with carrots, peas and minimal spices. Pairs well with rotis. Can be made in 15 mins.
Prep Time5 minutes
Cook Time15 minutes
Total Time15 minutes
Course: Mains
Cuisine: North Indian
Servings: 4
Calories: 122kcal
Author: Anusha Praveen

Equipment

  • 1 Heavy bottomed pan

Ingredients

  • 2 cups Carrots peeled and diced
  • 1 cup Green peas I used frozen peas here
  • 1 cup Onion chopped finely
  • 1 tsp Ginger grated
  • 1 tsp Coriander powder
  • 1 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Kasturi methi crushed
  • 1 tsp Salt or to taste
  • 1 tsp Cumin seeds
  • 2/3 tsp Ajwain carom/ Bishop's weed
  • 1/4 cup Milk
  • 1 tbsp Oil
  • 1 tbsp Coriander leaves for garnish

Instructions

  • Heat a pan with oil.
  • Add the cumin seeds and ajwain.
  • Once they crackle, add ginger and onions.
  • Fry till onions turn translucent.
  • Add all spice powders and mix.
  • Cook on medium flame for 30 secs.
  • Now, add carrots and peas.
  • Mix well.
  • Add milk along with salt and crushed kasturi methi.
  • Mix well.
  • Cook till milk is completely absorbed and the gravy is almost semi dry.
  • Garnish with coriander leaves.
  • Serve hot.

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 122kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 644mg | Potassium: 409mg | Fiber: 5g | Sugar: 8g | Vitamin A: 11156IU | Vitamin C: 21mg | Calcium: 69mg | Iron: 1mg
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Lauki Soup | Easy Zero Oil Bottle Gourd Soup

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This Lauki soup is light, comforting and zero oil. Made with a mix of vegetables, lentils and cottage cheese, this hidden veggie soup comes together easily. You can make it in the Instant Pot or in a pressure cooker.

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Indian style bottle gourd soup topped with croutons served in a white bowl
Enjoy this bottle gourd soup with toasted bread
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Off late, I have been experimenting a lot on how to combine fresh produce in Germany and Indian recipes. This Spitzkohl Poriyal was a result of this. 

Another recent favorite is this Dhudhi Soup. Dhudhi or bottle gourd has numerous health benefits and its low calorie nature makes it a regular in our food. Lauki Sabzi and Parathas is my comfort food theory.

And now, we also love this easy zero-oil soup. I am sharing how to make this recipe in the Instant Pot. You can make it in any electric pressure cooker or even in a regular stove top cooker.

Ingredients

Trust me on the ingredients here. They work beautifully well and no one will find out what went into it. Which means this soup is a brilliant way to get kids to eat bottle gourd.

  • Onion and garlic for flavor and aroma
  • Bottle gourd – choose tender and fleshy gourds. Mature gourds are fibrous and do not work for soups. I have used the bottle gourd that I froze for this recipe. 
  • Cauliflower to build volume and give some texture to the soup
  • Mixed Italian herbs – I am using a frozen blend of herbs here. My mix has parsley, wild garlic, chives, chervil and cress to name a few. This is a typical 8 herb mix I find here in Germany.
  • Stock cube – You can also use regular vegetable broth instead. 
  • Red lentils – they taste brilliant in soups. 
  • Water 
  • Salt and pepper 
  • Cottage cheese for protein
  • pumpkin seeds, sunflower seeds and croutons for toppings

Topping Ideas

Make any soup gourmet by choosing the right kind of toppings. Here are some of our family favorites- 

  • Dukkah spice blend
  • Roasted nuts and seeds – almonds, walnuts, sesame seeds, sunflower seeds or pumpkin seeds are all top on soups.
  • Roasted Makhana
  • Roasted chickpeas 

Substitutes 

While the base for this recipe includes bottle gourd, red lentils, onions and garlic, you can try the following as substitutes for other ingredients here-

  • Cauliflower – use zucchini, sweet potatoes or potatoes in its place. However, the nutrition profile for this soup will change when you use potatoes. Pick starchy potatoes like russet. You will need only 50 grams of chopped potatoes here.
  • Stock cubes can be replaced with vegan or vegetarian broth. I love Knorr stock cubes that we get here in Germany. You could also use bouillon powder.
  • Herbs – Like I mentioned, I have used a frozen herb blend here. This combination works well as a substitute – 3 stalks of chives, 1 tbsp fresh parsley chopped, 7 to 8 fresh basil leaves plus 1/4 cup chopped spring onions (both white and green parts). 
  • If you cannot find fresh herbs, use 1.25 tsp of any dried herbs you have on hand. 
  • Use yellow lentils or moong dal instead of red lentils.
  • Cottage cheese is quite popular in the US and in EU. If you are living in Asia, it can be expensive and also hard to source. Ideal replacements for cottage cheese here can be low fat yogurt or tofu. You will need 100 grams of tofu. Silken tofu is another fantastic replacement.
  • If you choose to add yogurt to this soup, please make sure that you stir it in while the soup is warm. Whisk the yogurt till smooth and bring it to room temperature before you add it.
  • Another fantastic option is plant based yogurt. My personal recommendations are unsweetened cashew or soy yogurt.

Our goal here is to work with whatever we have on hand. Ingredients like herbs can often be customized with locally available produce.

How to freeze Lauki?

You can freeze any gourd variety for up to 2 months. This includes bottle gourd, ridge gourd and bitter gourd. Freezing Lauki makes it easy to enjoy it all year round. 

  1. Wash the bottle gourd well. Peel and chop into 1 inch cubes. Since I use them in curries or in this soup, I chop them this way. 
  2. Arrange the chopped gourd on a freezer safe flat tray in a single layer. 
  3. Place in the freezer overnight or until completely frozen. They need at least 8 hours.
  4. When done, remove them from the tray, transfer to a freezer safe bag, label and freeze.
  5. If you are using a freezer bag, store them flat on the surface instead of vertically upright. This saves space and helps in stacking better. Freezer real estate is invaluable :).
Zero oil lauki soup served in a bowl served with a soup spoon dipped in
Lauki Soup – easy and zero oil

Shelf life and storage

  • Leftover soup keeps well in the fridge for up to 3 days. 
  • Store in a clean and air tight refrigerator friendly container.
  • Before reheating, allow it to come to room temperature. Transfer to a saucepan, reheat gently and serve.

Method

This soup requires just 5 to 10 mins of prep time. Since it is a zero oil soup, it has no sautéing involved. 

Prep and assemble all the ingredients needed for the soup. Wash the red lentils well and set aside.

Insert the inner pot into the Instant Pot. Add all the ingredients except the cottage cheese to the inner pot.

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Plug in, press PRESSURE COOK and set it to HIGH PRESSURE on 10 minutes. Turn the VALVE to SEALING.

Allow the cooking cycle to complete. Wait for 15 minutes before you release the pressure manually. 

To release the pressure manually, turn the VALVE to VENTING. Do this carefully since hot liquids spew easily.

After opening, add the cottage cheese to the mixture and blend everything until smooth using an immersion blender. Add ground pepper and adjust salt if needed.

how to make Lauki soup in the Instant Pot or pressure cooker

Serve hot with croutons and roasted seeds or nuts as a topping.

Pressure cooker Dudhi Soup

  • To a 5 liter deep pressure cooker, add all the ingredients except cottage cheese.
  • Cook for 3 to 4 whistles on medium heat. Allow the pressure to release naturally.
  • When pressure releases, open the lid and add cottage cheese. Blend to a smooth puree using an immersion blender.
  • Add ground pepper and mix well.
  • Serve hot with toppings of your choice.
delicious and healthy bottle gourd soup made with cottage cheese
Make Lauki Soup in the pressure cooker or IP

Indian style bottle gourd soup topped with croutons served in a white bowl
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Lauki Soup

This Lauki soup is light, comforting and zero oil. You can make this in the Instant Pot or in a stove top pressure cooker.
Prep Time10 minutes
Cook Time10 minutes
Standing Time15 minutes
Total Time35 minutes
Course: Main Course, Mains
Cuisine: Indian
Servings: 4
Calories: 119kcal

Equipment

  • 1 Instant Pot or any electric pressure cooker. I have tried making this in both 3 and 6 quart Instant Pots. Both work well.

Ingredients

  • 4 cloves garlic peeled and sliced
  • 3/4 cup onions chopped
  • 40 grams mixed frozen herbs I have used frozen herb mix readily available in Germany. Refer notes.
  • 100 grams cauliflower separated into florets
  • 300 grams bottle gourd peeled and cubed
  • 2 tbsp red lentils
  • 1 vegetarian stock cube
  • 6 cups water
  • 100 grams cottage cheese
  • 1 tsp salt or to taste or to taste
  • 1.5 tsp ground black pepper

For topping

  • 1 tsp low fat coconut cream or soy cream
  • 1 tbsp pumpkin seeds
  • 1` tbsp sunflower seeds

Instructions

  • Wash the red lentils well and set aside. Insert the inner pot into the Instant Pot.
  • Add all the ingredients except the cottage cheese to the inner pot.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Plug in, press PRESSURE COOK and set it to HIGH PRESSURE on 10 minutes.
  • Turn the VALVE to SEALING.
  • Allow the cooking cycle to complete.
  • Wait for 15 minutes before you release the pressure manually. To release the pressure manually, turn the VALVE to VENTING.
  • Do this carefully since hot liquids spew easily.
  • After opening, add the cottage cheese to the mixture and blend everything until smooth using an immersion blender.
  • Add ground pepper and adjust salt if needed.
  • Serve hot with a swirl of coconut cream, croutons and roasted seeds or nuts as a topping.

stove top pressure cooker method

  • To a 5 liter deep pressure cooker, add all the ingredients except cottage cheese.
  • Cook for 3 to 4 whistles on medium heat.
  • Allow the pressure to release naturally.
  • When pressure releases, open the lid and add cottage cheese.
  • Blend to a smooth puree using an immersion blender.
  • Add ground pepper and mix well.
  • Serve hot with toppings of your choice.

Notes

  • Herbs - Like I mentioned, I have used a frozen herb blend here. This combination works well as a substitute - 3 stalks of chives, 1 tbsp fresh parsley chopped, 7 to 8 fresh basil leaves plus 1/4 cup chopped spring onions (both white and green parts). 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 119kcal | Carbohydrates: 14g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 4mg | Sodium: 865mg | Potassium: 385mg | Fiber: 4g | Sugar: 3g | Vitamin A: 886IU | Vitamin C: 29mg | Calcium: 91mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Soup Ideas

Easy bliss balls – Energy Balls

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Bliss balls are small power packed treats and my favorite snack. Store bought versions are quite expensive. These homemade energy balls are so easy to make and pocket friendly too.

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super foods energy balls
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Ingredients

This recipe uses a combination of super foods. And you can customize it in a myriad ways. Shortly about that but for now, I encourage you all to just read about the ingredients.

Dates

These are the base for these balls. For making any sort of energy balls, I recommend using soft dates. Medjool dates are quite expensive but not the only option.

Ajwa dates and Safawi dates are fantastic budget friendly alternatives. You can find them in middle eastern stores and even in Indian groceries. 

Goji berries

are my favorite super food ever. These tiny red berries are slightly tangy and mildly sweet with a hint of salt. They are common in Asia and used in teas and soups too. 

You can substitute them with regular Sultanas or raisins or even dried apricots.

Seeds

These balls have pumpkin seeds, chia seeds and sesame seeds in them. Sunflower seeds work well in place of the pumpkin seeds here. 

I personally love white sesame seeds. But understanding that there are so many with sesame seed allergies, I recommend using flax seeds as a substitute. 

However, rolling these balls in flax seeds is not a good idea. They neither taste good nor are visually appealing.

Shelf life and storage

  • Store energy balls in a clean air tight container that is dry and moisture free.
  • They keep well at room temperature for up to 1 week.
  • You can easily make these over the weekend and enjoy them as a healthy snack through the week.

Recipe Notes

  • Using a high speed blender is key to making some fantastic bliss balls.
  • I recommend pulsing the ingredients in short bursts instead of blending them at full speed. This gives an even texture and prevents the blender from heating up.
  • Chopping the dried fruit (dates and figs here) makes the whole job easier.


Method 




    1. In a high power high speed blender, place the nuts and seeds and pulse coarsely.

    1. Remove to a bowl.

    1. Now, add the goji berries, dates and figs and pulse again.

    1. You will have a very sticky coarse mixture now,

    1. To this, add the nut and seed mixture and pulse once again until thoroughly combined.

    1. Once done, shape the mixture into small balls.

    1. Spread sesame seeds on a plate and roll each ball over this evenly making sure the sesame coats the balls well.

    1. Your super foods energy balls are ready.


super foods energy balls

 

super foods energy balls
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Easy Bliss Balls

These bliss balls use a combination of dried fruit, seeds and nuts including Goji berries and pumpkin seeds.
Prep Time10 minutes
Course: Snack
Cuisine: International
Servings: 10 pieces
Calories: 100kcal

Ingredients

  • 15 Dates pitted
  • 6 dried figs
  • 2 tbsp Pumpkin seeds
  • 2 tbsp Chia seeds
  • 1 tbsp Sunflower seeds
  • 1 tbsp Sesame seeds
  • 1/4 cup Goji berries
  • 1/4 cup Almonds

For rolling the balls

  • 1 tbsp white sesame seeds

Instructions

  • In a high power high speed blender, place the nuts and seeds and pulse coarsely.
  • Remove to a bowl.
  • Now, add the goji berries, dates and figs and pulse again.
  • You will have a very sticky coarse mixture now,
  • To this, add the nut and seed mixture and pulse once again until thoroughly combined.
  • Once done, shape the mixture into small balls.
  • Spread sesame seeds on a plate and roll each ball over this evenly making sure the sesame coats the balls well.
  • Your super foods energy balls are ready.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 100kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 2mg | Potassium: 168mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Snack Recipes

Beans Aloo (Indian Beans & Potatoes)

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This beans Aloo recipe will quickly become your weeknight favorite. Made with french beans and potatoes, this delicious Sabzi tastes amazing with rice and dal or with Chapatis.

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beans and aloo sabzi served in a copper bowl
This simple beans aloo is delicious, healthy and easy
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Green beans and potatoes

is such an underrated duo. They complement each other in taste and texture while lending themselves beautifully to any base in which they are cooked.

This everyday Sabzi is a classic example of how simple recipes are what people look forward to and enjoy the most.

Like any Indian recipe, there are different variations to this too. Some people steam the beans before adding them to the curry. 

Also, the spices added to the curry depends on which region it is made in. Punjabi households also add tomatoes while in Gujarat, it is just onions. 

Ingredients

  • Peanut oil – is what brings this dish a subtle flavor.
  • Whole spices like fennel seeds, cumin seeds and nigella seeds
  • Onions for adding depth and body
  • Ginger garlic paste for flavor
  • Ground spices like turmeric, red chili powder and coriander along with salt
  • Green beans chopped into 2 inch long pieces
  • Potatoes peeled and chopped into long strips similar to beans 
  • Some water for cooking
  • Fresh cilantro for garnish

Making ahead, shelf life and storage

  • This Sabzi is great for meal prep. You can make this 2 days ahead of time and refrigerate it in a clean fridge safe container.
  • To freeze beans potato curry, allow it to cool down completely. Divide into 1 cup portions, transfer to freezer safe bags or containers, label and freeze for up to 1 month.
  • Thaw in the microwave quickly or leave it on the counter for 2 to 3 hours and reheat gently before serving.

Recipe Notes

  • I recommend using French beans or Prinzess Bohnen (if you are in Germany) along with russet or Yukon gold potatoes. Starchy potatoes work well here.
  • Chopping the green beans and potato into similar sized pieces help in even cooking.
  • Cook on low heat, stirring every now and then to prevent the Sabzi from sticking to the bottom.
  • I recommend using a heavy bottomed stainless steel pan or cast iron skillet for making this.
  • Choosing the right sized pan helps us achieve the correct texture and doneness for this recipe.

Method

Prep the green beans and potatoes. Make sure that the potatoes are dry and moisture free before adding them to the pan.

Heat a heavy bottomed pan with oil. Add cumin seeds, fennel seeds and nigella seeds. Wait for them to splutter.

When they splutter, add the sliced onions and ginger garlic paste. Mix well and cook on medium heat until the onions are soft. 

Now, add the ground spices along with salt. Stir well to combine. Cook on low heat for 20 to 30 seconds. 

Immediately, tip in the chopped beans and potatoes and toss everything gently to make sure that the spices coat the veggies evenly.

Cook covered on medium flame for 2 to 3 minutes. After 2 to 3 minutes, open the lid, scrape the bottom and mix gently. Add 2 tbsp water and stir to combine again. 

Continue to cook covered on low heat for 4 to 5 minutes. While this happens, keep stirring the mixture and scraping the bottom every now and then.

After 5 minutes, open the lid and continue to cook for 3 to 4 minutes on medium heat until the potatoes begin to turn golden around the edges and all the water evaporates completely.

Finish with chopped cilantro and serve hot.

 

beans and aloo sabzi served in a copper bowl
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Beans Aloo

A delicious combination of green beans and potatoes cooked Indian way. Naturally vegan. Tastes delicious with rice and dal.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course, Mains
Cuisine: Indian, North Indian
Servings: 4
Calories: 105kcal

Equipment

  • 1 heavy bottomed stainless steel skillet or a similar cast iron skillet

Ingredients

  • 1 tbsp peanut oil
  • 1 tsp fennel seeds
  • 3/4 tsp nigella seeds
  • 3/4 tsp cumin seeds
  • 1 cup onions thinly sliced
  • 1 tsp ginger garlic paste
  • 3/4 tsp ground turmeric
  • 1 tsp red chili powder
  • 1.5 tsp ground coriander
  • 1.25 tsp salt or to taste
  • 150 grams potatoes peeled and chopped
  • 250 grams green beans chopped into 2 inch long pieces
  • 2 tbsp water
  • 1 tbsp cilantro finely chopped

Instructions

  • Prep the green beans and potatoes. Make sure that the potatoes are dry and moisture free before adding them to the pan.
  • Heat a heavy bottomed pan with oil. Add cumin seeds, fennel seeds and nigella seeds. Wait for them to splutter.
  • When they splutter, add the sliced onions and ginger garlic paste. Mix well and cook on medium heat until the onions are soft.
  • Now, add the ground spices along with salt. Stir well to combine. Cook on low heat for 20 to 30 seconds.
  • Immediately, tip in the chopped beans and potatoes and toss everything gently to make sure that the spices coat the veggies evenly.
  • Cook covered on medium flame for 2 to 3 minutes. After 2 to 3 minutes, open the lid, scrape the bottom and mix gently. Add 2 tbsp water and stir to combine again.
  • Continue to cook covered on low heat for 4 to 5 minutes. While this happens, keep stirring the mixture and scraping the bottom every now and then.
  • After 5 minutes, open the lid and continue to cook for 3 to 4 minutes on medium heat until the potatoes begin to turn golden around the edges and all the water evaporates completely.
  • Finish with chopped cilantro and serve hot.

Video

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 105kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 745mg | Potassium: 399mg | Fiber: 4g | Sugar: 4g | Vitamin A: 594IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Everyday Vegetables

Air fryer roasted vegetables

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Making roasted vegetables in the air fryer is such a breeze. In this post, I will walk you through the steps and also share variations. You can make this in an air fryer oven, a regular air fryer like a Ninja or even in a regular oven.

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how to roast vegetables in the air fryer - a comprehensive guide
These roasted vegetables are so versatile

Ingredients

Honestly speaking, all we need is vegetables, seasoning, a bit of olive oil and salt. I have used-

  • Mixed vegetables -combination of zucchini, kohlrabi, carrots, onions and bell peppers
  • olive oil
  • garlic powder
  • Za’atar seasoning
  • red chili flakes
  • Salt to taste

Best vegetables for air fryer roasted veggies

  • While making this dish, you have to factor in three things – similar texture, similar cooking times and vegetables that release less water.
  • Adding onions, garlic and herbs automatically brings depth and flavor. 
  • Make sure that you chop the vegetables in similar sizes. This helps in even cooking.

Quick cooking vegetables 

Some vegetables like these roast up beautifully with a crispy golden edge, making them the perfect choice for roasting. These take anywhere between 8 to 12 minutes.

  1. cauliflower
  2. broccoli
  3. bell peppers
  4. mushrooms
  5. zucchini
  6. carrots
  7. asparagus
  8. green beans 
  9. Brussels sprouts
  10. baby corn 

Needless to say, root vegetables are the dream when it comes to grilling. But the catch here is they take longer to get done. These take between 18 to 22 minutes, depending on the air fryer or the oven.

  1. Potatoes – I love fingerling, baby and red waxy potatoes for this!
  2. sweet potatoes 
  3. green plantains – come together quickly if sliced thin
  4. taro roots – take a really long time in the air fryer to crisp up
  5. beets
  6. turnips and parsnips

Roasting frozen vegetables

  • is relatively easier and quicker because the prep work is half done.
  • does not need thawing. The vegetables go straight from the freezer to the air fryer. Of course, you will be seasoning them prior.

Adding tomatoes to the mix

  • is recommended half way through.
  • is a bit tricky because tomatoes release water. They also need less time. 

How to combine vegetables with different roasting times?

If you are going to mix vegetables that have different cook times, then try this.

  • I recommend steaming the vegetables that take longer to roast. This reduces the cook time. Alternatively, you can also par boil them. In both cases, I recommend draining them and letting them dry out fully before roasting.

Indian Inspired Vegetable Combinations

taste so good when roasted. Not every vegetable has to end up in a Sabzi or curry. Try one of these and you will be surprised.

  • Beans + potatoes + onions + garlic – think Aloo beans sabzi
  • Cauliflower + onions + potatoes – like sheet pan Aloo Gobi
  • Sweet potatoes cubed and tossed in Idli Podi – like a Podi curry  

Variations

  • You can play around with the mix of vegetables here. As long as you choose those that have similar cooking times, everything remains the same and easy.
  • Seasonings are a whole world in their right. I have added everything from just salt and pepper to Dukkah spice and even Garam Masala while roasting. What matters here is what you want at the end.
  • Some of my favorite seasonings include Italian seasoning mix (this one is a classic), Za’atar spice mix (that I have used in this post), Peri Peri seasoning, Ras al Hanout (for a middle eastern flavor), just a combination of Garam Masala, red chili powder and salt (very Desi) and Idli Podi (for a south Indian finish)
  • Olive oil is something that is so commonly used while roasting anything. But sometimes, just a small switch like coconut oil or sesame oil can give the recipe a fresh feeling. 

Seasoning Ideas 

Once you have mastered the base recipe, you can play around with the mix of vegetables and the seasonings too. Here are my top 5 recommendations that are pantry and budget friendly –

  1. Indian Masala Mix – 1/2 tsp each ground turmeric, ground coriander, red chili powder and 1/4 tsp garam masala along with salt
  2. Asian Inspired Sesame Soy mix – Sesame oil in place of olive oil, 1/2 tsp soy sauce, 1 tsp garlic powder, 1 tsp sesame seeds as topping along with salt or 1 tsp chili crisp
  3. Italian Parmesan mix – this one is kid approved. Use 1 tsp Italian seasoning, 1 tsp garlic powder, 1/4 tsp red chili flakes along with olive oil. After roasting, sprinkle 2 to 3 tbsp shredded parmesan.
  4. Smoky BBQ mix – 1/2 tsp each smoky sweet chili powder and ground cumin along with salt and 1/4 tsp red chili flakes. 
  5. Lemony herb mix – 1/2 tsp each dried parsley, mint and rosemary, 1 tsp lemon zest along with olive oil. After roasting, finish with freshly squeezed lemon juice.

Temperature Settings

After a lot of experimenting and tweaking, here are some things that I have understood. 

  • Basic temperature settings for air fryer vegetables depend on the vegetables and their quantity. I recommend 8 to 12 minutes at 190 Celsius (or 375 F).
  • Preheating the air fryer is recommended. This helps getting an even crispy golden edge. The vegetables tend to become soggy when you do not preheat the air fryer. 
  •  The settings differ based on the model of the air fryer too. I have made this in an Instant Pot air fryer oven and in a regular 5 quart Cosori Air Fryer. 
  • The air fryer oven has a larger space inside and can accommodate a larger portion. Since it also works similar to a regular oven, I felt that it was quicker.
  • Whereas while making this in my Cosori air fryer, I had to cook it in two batches to avoid overcrowding which in turn creates steaming.
  • In a regular oven, 190 Celsius for 20 minutes works. Preheating is necessary. Also, make sure that you toss the veggies around the half way mark.

Pro Tips

because this is a base recipe and once you master it- there are a zillion possibilities.

  1. Season the vegetables just before they go into the air fryer. The longer you let them sit after seasoning, the more water they release.
  2. Preheating the air fryer is crucial here. Essentially, when you start the veggies in a cold basket, they take longer to cook and become soggier.
  3. If your air fryer or air fryer oven does not come with a preheating preset, simply leave the basket empty, set the temperature and allow it to heat up for 5 minutes.
  4. Combining root vegetables like sweet potatoes with regular veggies like cauliflower is not a wise idea. Unless you have them half cooked already. 
  5. Always arrange the vegetables in a single layer without overcrowding the basket. When you add too much to the basket, it generates steam which is the opposite of roasting. We want the vegetables to crisp up and not soften.

Storage, reheating and making ahead

Can I make roast the vegetables ahead of time?

Yes. You can make this one day before and refrigerate it.

How to reheat leftovers or if I am making ahead?

In the air fryer! To reheat the roasted vegetables, preheat your air fryer to 190 C for 5 minutes. When done, place the roasted veggies in the basket for 3 to 4 minutes, shaking around the halfway mark.

Can I use frozen vegetables here?

Yes. They work like a charm. But a caveat – do not let them thaw. Instead, season them right after they are cooked.

How to store leftovers?

Place them in a fridge safe container and refrigerate for up to 2 days.

Can I microwave to reheat?

Yes, using the microwave to reheat roasted veggies is not only quick but also easier.

How to air fry frozen vegetables?

  • Frozen vegetables are fantastic for roasting. Ideal vegetables are frozen cauliflower, green beans, brussels sprouts, broccoli and carrots.
  • Do not thaw the vegetables before cooking. You do not have to. Instead, preheat the air fryer and use a higher temperature- 200 C for normal veggies and 210 C for root vegetables. 
  • Air fry for 12 to 18 minutes, tossing and shaking them around the half way mark. 
  • Add seasonings after you have roasted them. Finish with a drizzle of olive oil plus seasonings of your choice. You could also add flavored compound butters like garlic butter or Krauter Butter (if you live in Germany).

Serving suggestions

Very often, I make this as a snack and serve it with some dip like this 5 minute Tahini Yogurt dip.

  • Serve them as a side dish in a big spread.
  • Alternatively, use them as a stuffing in sandwiches or wraps.
  • They work well as pizza toppings too.
vegetables roasted in an air fryer basket
You can roast vegetables in the air fryer so easily

Method

Wash and dry the vegetables thoroughly. Chop them into even bite sized cubes and place them in a large mixing bowl.

Add the seasonings and the olive oil to the vegetables and mix well, ensuring that everything is evenly incorporated. 

Set aside for 5 to 10 minutes. 

Instant Pot Air Fryer Oven settings

I am using the Instant Pot air fryer oven today. For this recipe, I used the Roast Mode at 202 C. 

Start the air fryer oven at 202 C for 5 minutes. While the air fryer preheats, add the seasonings and olive oil to the vegetables and mix well.

The Instant Pot air fryer oven beeps with the ADD FOOD sign when it has heated up.

When the air fryer is ready, arrange the vegetables in a single layer in the basket or in the baking trays (if you are using an air fryer oven).

Roast for 10 minutes. When done, remove from the air fryer and serve hot.

Air fryer settings and temperature

For making this recipe in a regular air fryer, preheat the air fryer at 200 C for 5 minutes.

Arrange the seasoned vegetables in a single layer in the basket without any overlaps. Do not overcrowd the basket. 

Cook for 10 to 12 minutes, shaking the basket around the half way mark. When done, remove and serve hot.

how to roast vegetables in the air fryer - a comprehensive guide
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Air fryer roasted vegetables

A comprehensive guide to roasting vegetables in the air fryer oven or in the regular air fryer.
Prep Time20 minutes
Cook Time12 minutes
Course: Main Course, Mains
Cuisine: International
Servings: 4
Calories: 94kcal

Equipment

  • 1 Air fryer oven I am using the Instant Pot Vortex here
  • 1 Mixing bowl

Ingredients

  • 1 cup carrots chopped into bite sized pieces
  • 1 cup bell peppers chopped into bite sized pieces
  • 1/2 cup Kohlrabi chopped into bite sized pieces
  • 1 cup zucchini chopped into bite sized pieces
  • 1/2 cup onions chopped into bite sized pieces
  • 1.5 tbsp olive oil
  • 1.5 tsp garlic powder
  • 1.5 tsp Za’atar seasoning
  • 1 tsp red chili flakes
  • Salt to taste

Instructions

  • Wash and dry the vegetables thoroughly. Chop them into even bite sized cubes and place them in a large mixing bowl.
  • Add the seasonings and the olive oil to the vegetables and mix well, ensuring that everything is evenly incorporated.
  • Set aside for 5 to 10 minutes. Do not rest them for longer than 10 minutes since the vegetables release water.

Instant Pot Air Fryer Oven settings

  • Start the Instant Pot Vortex Air Fryer Oven on the ROAST mode at 202 C.
  • The Instant Pot air fryer oven beeps with the ADD FOOD sign when it has heated up.
  • When the air fryer is ready, arrange the vegetables in a single layer in the basket or in the baking trays (if you are using an air fryer oven).
  • Roast for 10 minutes. When done, remove from the air fryer and serve hot.

Air fryer settings and temperature

  • For making this recipe in a regular air fryer, preheat the air fryer at 200 C for 5 minutes.
  • Arrange the seasoned vegetables in a single layer in the basket without any overlaps. Do not overcrowd the basket.
  • Cook for 10 to 12 minutes, shaking the basket around the half way mark. When done, remove and serve hot.

Video

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 94kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 39mg | Potassium: 379mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6749IU | Vitamin C: 67mg | Calcium: 37mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Mandakki Usli | Pori Upma

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Mandakki Usli is a north Karnataka snack that uses puffed rice as the base. Also called as Sushla or Susla, this is a quick and easy dish that has so many variations. We love this with some hot Chai by the side.

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Mandakki Ogarane Recipe
Mandakki Oggarane or Susla – brilliant way to use up puffed rice
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What is Mandakki?

Also called as Pori in Tamil, Mandakki is puffed rice cereal. It is a widely enjoyed snack in so many Indian states including West Bengal and Karnataka.

Susla or Usli

,a stir fry of sorts made with puffed rice cereal is not just a snack but also breakfast in many north Karnataka or Maharashtrian homes. 

As with any Indian recipe, every house has its own version and you can customize this recipe by adding or skipping a few things. 

Ingredients

  • Puffed rice – also called Mandakki or Pori. You can find this in almost all Indian stores. If you live outside India, look for unsweetened puffed rice cereal. 
  • Roasted gram dal – or chutney dal (Pottukadalai/ Puttani) gives a nice texture to this recipe. Puttani Powder is the secret to getting perfect Susla. So dont skip this.
  • Peanuts – for me are non negotiable. However, if you or anyone you are serving this to, has allergies, feel free to skip it. Cashews are a pleasant and luxurious replacement.
  • Coconut oil or any neutral flavored vegetable oil for cooking 
  • Mustard seeds, Urad dal for tempering
  • Turmeric powder for color and vibrance
  • Chopped onions and green chilis along with chopped tomatoes to add body and texture to this recipe
  • Lemon juice for a refreshing tangy taste 
  • Cilantro for garnish
  • Sev for topping – optional but highly recommended

Variations

  • Add more veggies like grated carrots, chopped bell peppers, chopped raw mangoes, grated beets, chopped cabbage to make it nutrient dense.
  • Other nuts and seeds like sunflower seeds, pumpkin seeds, roasted almonds also work beautifully in this recipe. This is not the authentic version but definitely healthier and equally delicious.
  • Finish this Upma with a sprinkle of freshly grated coconut. The aroma that coconut adds to this dish is heavenly.

Recipe Notes

In all honesty, this is a beginner friendly recipe that anyone can make. But here are some things that are worth paying attention to –

  • Puffed rice cereal tends to reduce in volume as soon as you expose them to water. So it is important to estimate the quantity keeping this in mind.
  • As a rule of thumb, I use 2 cups of puffed rice for every person I serve. We are three in our house. So I have used 6 cups here.
  • The way the puffed rice is washed is very important. We want to wash it in a colander and let it sit so that the water drains away. We are not soaking the puffed rice here.
  • Timing is everything in this recipe. I recommend washing the puffed rice only after you have prepped the other ingredients. 
  • The longer the rice sits in its moist form, the more it tends to lose its shape and turn mushier.
  • Here is where the roasted gram dal plays an important role. The Puttani powder helps absorb any remnant moisture while also adding a pleasant mouth feel to this Upma.
  • Puffed rice cereal has some salt added to it. So go easy on the salt.
  • As a last tip, I recommend frying the peanuts till crunchy at the very beginning and draining them. Set them aside and add them at the end just before you serve. This helps preserve its crunchiness.

Shelf life and storage

This is one of those recipes that you make instantly and enjoy it immediately too. I won’t recommend storing or freezing it.

Serving suggestions

  • Top freshly made Pori Upma with grated carrots, sliced cucumbers and diced raw mangoes. Fruits like grapes and pomegranate make for lovely toppings too.
  • Well, you can also add crunchy sev or any Faral on top. 
  • Serve this Usli with some piping hot Chai and a light salad or even Bajji by the side. In so many places in North Karnataka, I have seen folks enjoy this combination with Mirchi Bajji and Chaha.

Method

Assemble all the ingredients you require. Chop the veggies and set aside. To a blender, add the roasted gram dal and grind to a fine powder.

Place the puffed rice in a colander. Wash well under running water. Let it sit undisturbed for 5 to 6 minutes.

Now, transfer the washed puffed rice to a large mixing bowl. Add the ground roasted gram dal powder to this, stir well and combine. Set aside.

how to make Mandakki Usli step by step?

Heat a pan with oil. When the oil is shimmering, add the raw peanuts and fry them on low heat for 3 to 4 minutes. They should become crunchy and brown on the outside.

Drain the fried peanuts and set aside. To the same pan, add mustard seeds and when they splutter, add urad dal.

how to make Mandakki Usli step by step?

Allow the Urad dal to brown and immediately add chopped green chilis, curry leaves and onions. Stir well to mix.

how to make Mandakki Usli step by step?

Add turmeric powder next. Mix well. Saute on medium heat until onions become soft and translucent.

At this stage, add the chopped tomatoes along with salt. Cook on medium heat, stirring often, until the tomatoes are mushy.

how to make Mandakki Usli step by step?

Now, add the puffed rice mixture along with the peanuts to the pan. Gently combine so that everything is evenly incorporated.

Finish with finely chopped cilantro and lemon juice. Serve hot.

Mandakki Ogarane Recipe

Mandakki Ogarane Recipe
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Karnataka Style Mandakki Ogarane Recipe| Pori Upma

Mandakki Ogarane is a stir fry or upma made with Puffed rice (Pori/ Murmura). It makes a filling breakfast. Serve a light juice or fruit salad on the side to make it a complete meal.
Prep Time7 minutes
Cook Time8 minutes
Total Time15 minutes
Course: Mains
Cuisine: Karnataka
Servings: 3
Calories: 352kcal
Author: Anusha Praveen

Equipment

  • 1 heavy bottomed frying pan
  • 1 high speed blender

Ingredients

  • 6 cups puffed rice
  • 1/4 cup roasted gram dal
  • 1.5 tbsp oil
  • 3 tbsp raw peanuts
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 5 green chilis chopped
  • 1 cup onions finely chopped
  • 1 tsp ground turmeric
  • 1 cup tomatoes finely chopped
  • 1/2 tsp salt
  • 2 tbsp cilantro chopped
  • 1 tbsp lemon juice

Instructions

  • Assemble all the ingredients you require. Chop the veggies and set aside. To a blender, add the roasted gram dal and grind to a fine powder.
  • Place the puffed rice in a colander. Wash well under running water. Let it sit undisturbed for 10 to 15 minutes.
  • Now, transfer the washed puffed rice to a large mixing bowl. Add the ground roasted gram dal powder to this, stir well and combine. Set aside.
  • Heat a pan with oil. When the oil is shimmering, add the raw peanuts and fry them on low heat for 3 to 4 minutes. They should become crunchy and brown on the outside.
  • Drain the fried peanuts and set aside. To the same pan, add mustard seeds and when they splutter, add urad dal.
  • Allow the Urad dal to brown and immediately add chopped green chilis, curry leaves and onions. Stir well to mix.
  • Add turmeric powder next. Mix well. Saute on medium heat until onions become soft and translucent.
  • At this stage, add the chopped tomatoes along with salt. Cook on medium heat, stirring often, until the tomatoes are mushy.
  • Now, add the puffed rice mixture along with the peanuts to the pan. Gently combine so that everything is evenly incorporated.
  • Finish with finely chopped cilantro and lemon juice. Serve hot.

Video

Notes

  • Puffed rice cereal tends to reduce in volume as soon as you expose them to water. So it is important to estimate the quantity keeping this in mind.
  • As a rule of thumb, I use 2 cups of puffed rice for every person I serve. We are three in our house. So I have used 6 cups here.
  • The way the puffed rice is washed is very important. We want to wash it in a colander and let it sit so that the water drains away. We are not soaking the puffed rice here.
  • Timing is everything in this recipe. I recommend washing the puffed rice only after you have prepped the other ingredients. 
  • The longer the rice sits in its moist form, the more it tends to lose its shape and turn mushier.
  • Here is where the roasted gram dal plays an important role. The Puttani powder helps absorb any remnant moisture while also adding a pleasant mouth feel to this Upma.
  • Puffed rice cereal has some salt added to it. So go easy on the salt.
  • As a last tip, I recommend frying the peanuts till crunchy at the very beginning and draining them. Set them aside and add them at the end just before you serve. This helps preserve its crunchiness.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 352kcal | Carbohydrates: 50g | Protein: 10g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 647mg | Potassium: 487mg | Fiber: 11g | Sugar: 7g | Vitamin A: 441IU | Vitamin C: 23mg | Calcium: 45mg | Iron: 11mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Poricha Kuzhambu | Poritha Kulambu

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Poricha Kuzhambu is an easy Moong dal and vegetable gravy recipe. This is an everyday dish in so many Tamil homes and uses moong lentils as its base. Think of this as a cousin of Kootu 

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south Indian Poricha Kuzhambu served in a steel bowl
Enjoy Poricha Kuzhambu with hot rice and Poriyal

Ingredients

  • Moong dal – this is the base of the Kuzhambu and adds body and volume to it.
  • Vegetables – I have used a combination of eggplants, drumsticks and raw mango. You can also use any variety of gourds like bottle gourd or even squash varieties like pumpkin and chayote here.
  • Tempering – for which we will use coconut oil and regular south Indian spices like mustard seeds
  • Ground spices like sambar powder and ground turmeric along with salt
  • A spice paste that uses fresh coconut, dry red chilis and rice flour

Make this in the Instant Pot

A while ago, I shared a small video on Instagram where I showed how I prepped multiple dishes in one go in my Instant Pot. One of them was this Kuzhambu.

  • You can make this in the Instant Pot or in any electric pressure cooker. This recipe works in a Ninja cooker too.
  • If you do not have an electric pressure cooker, you can cook this on the stove top in a regular pressure cooker too.

Substitutions

A solid Tamil style recipe, this one uses fresh coconut generously. If you live in a place where access to fresh coconut is not easy, then use

  • unsweetened desiccated dry coconut in place of the fresh coconut here or
  • frozen fresh coconut that has been thawed

Variations

  • Instead of moong dal, use Toor dal or red lentils. Both have similar texture and work really well here. If you are experimental, you can also use yellow lentils. 
  • Any squash or gourd variety is great here. You can make Poricha Kuzhambu out of any thing from Kabocha squash to ridge gourds.

Serving Suggestions

Since we don’t use any tamarind here, I recommend serving this with Vatha Kuzhambu or Milagu Kuzhambu and a south Indian style stir fry like carrot beans Poriyal or Vazhakai Varuval.

A wholesome South Indian Thali with Poricha Kuzhambu, rice and Vazhakai Podimas
This is a minimal south Indian Thali with Poricha Kuzhambu

Recipe Notes

  • Traditionally, this recipe involves roasting spices along with raw rice and grinding this with the coconut. My version is a quick and easy shortcut version without any roasting involved.
  • Adding raw mango gives this Kuzhambu a unique and distinct flavor. It is optional but I highly recommend it.
  • As with any recipe that calls for lentils, in this too, I recommend soaking them before getting started. 
  • This is a slightly thick Kuzhambu. It does thicken further as it cools down. Feel free to adjust the consistency by adding up to 1/2 cup hot water and bringing it to a gentle boil before serving.

Method

  • Assemble the ingredients for grinding the spice paste first. If you need to thaw the frozen coconut, begin with that. 
  • Place the moong dal in a colander and wash thoroughly until water runs clean. Soak the moong dal with 1.5 cups water and set aside.
  • Insert the inner pot into the Instant Pot, plug in and press SAUTE mode on NORMAL. Set the timer to 10 minutes.
  • Wait for the display to read HOT. When it does, add the coconut oil and allow it to heat up for 10 to 20 seconds.
  • As soon as the oil is hot, add the mustard seeds and wait for them to pop. Immediately, add the curry leaves along with the chopped mango, drumsticks and eggplants.
  • Saute for 2 mins.
  • Press CANCEL. 
  • Now, drain the moong dal in a colander and add it to the inner pot along with 2.5 cups water, turmeric powder and sambar powder.
  • Stir and scrape the bottom of the pot to deglaze.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot, turn the VALVE to SEALING.
  • Press PRESSURE COOK- HIGH PRESSURE and set the timer to 10 mins. Allow the cooking cycle to complete. Wait for the pressure to release naturally.
  • When the pressure has released, open the lid and mix the moong dal + vegetables mixture.
  • To a blender, add the coconut, dry red chilis, rice flour and cumin seeds along with salt and 1/2 cup water. Blend this to a smooth paste.
  • Stir the ground paste into the moong dal mixture. Press SAUTE on NORMAL mode and set the timer to 2 minutes. Allow the SAUTE CYCLE to complete. You will notice that the Kuzhambu thickens as it boils.
  • As a final step, heat a small pan with 1 tsp coconut oil. Saute a few curry leaves until they crisp up and pour this over the Kuzhambu. Serve hot with rice.

You can watch the detailed step by step recipe video by clicking the JUMP TO VIDEO button at the top of this page.

south Indian Poricha Kuzhambu served in a steel bowl
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Poricha Kuzhambu

Poricha Kuzhambu is a south Indian vegan dish made with moong dal, vegetables and a fresh ground spice paste using coconut and spices.
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course, Mains
Cuisine: Indian- South, South Indian
Servings: 4
Calories: 209kcal

Equipment

  • 1 six quart Instant Pot or a similar Electric pressure cooker
  • 1 high speed blender

Ingredients

For the spice paste

  • 1/2 cup grated fresh coconut refer substitutes
  • 1 tsp cumin seeds
  • 3/4 tsp rice flour
  • 2 dry red chilis
  • 1.5 tsp salt or to taste
  • 1/2 cup water

For the Kuzhambu

  • 2 tsp coconut oil
  • 1 tsp mustard seeds
  • 10` curry leaves
  • 100 grams drumsticks chopped into 2 inch pieces
  • 100 grams green mango cubed
  • 100 grams eggplants chopped into bite sized pieces
  • 1/2 cup moong dal
  • 2.5 cups water 3 cups if making in a regular stovetop cooker
  • 1 tsp ground turmeric
  • 1.25 tsp sambar powder

For tempering

  • 1 tsp coconut oil
  • 10 curry leaves

Instructions

  • Assemble the ingredients for grinding the spice paste first. If you need to thaw the frozen coconut, begin with that first.
  • Place the moong dal in a colander and wash thoroughly until water runs clean. Soak the moong dal with 1.5 cups water and set aside.
  • Insert the inner pot into the Instant Pot, plug in and press SAUTE mode on NORMAL. Set the timer to 10 minutes.
  • Wait for the display to read HOT. When it does, add the coconut oil and allow it to heat up for 10 to 20 seconds.
  • As soon as the oil is hot, add the mustard seeds and wait for them to pop. Immediately, add the curry leaves along with the chopped mango, drumsticks and eggplants.
  • Saute for 2 mins.
  • Press CANCEL.
  • Now, drain the moong dal in a colander and add it to the inner pot along with 2.5 cups water, turmeric powder and sambar powder.
  • Stir and scrape the bottom of the pot to deglaze.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot, turn the VALVE to SEALING.
  • Press PRESSURE COOK- HIGH PRESSURE and set the timer to 10 mins. Allow the cooking cycle to complete. Wait for the pressure to release naturally.
  • When the pressure has released, open the lid and mix the moong dal + vegetables mixture.
  • To a blender, add the coconut, dry red chilis, rice flour and cumin seeds along with salt and 1/2 cup water. Blend this to a smooth paste.
  • Stir the ground paste into the moong dal mixture. Press SAUTE on NORMAL mode and set the timer to 2 minutes. Allow the SAUTE CYCLE to complete. You will notice that the Kuzhambu thickens as it boils.
  • As a final step, heat a small pan with 1 tsp coconut oil. Saute a few curry leaves until they crisp up and pour this over the Kuzhambu. Serve hot with rice.

Video

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 209kcal | Carbohydrates: 27g | Protein: 10g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 893mg | Potassium: 240mg | Fiber: 5g | Sugar: 6g | Vitamin A: 588IU | Vitamin C: 165mg | Calcium: 165mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Pressure cooker Poritha Kuzhambu

  • Follow all the steps for prep as mentioned in the Instant Pot method. 
  • Heat a deep 3 liter pressure cooker with coconut oil. When the oil heats up, pop the mustard seeds and add curry leaves with the chopped vegetables. Saute on medium heat for 3 to 4 minutes.
  • Now, drain the dal in a colander. Add it to the pressure cooker along with 3 cups water, turmeric powder and sambar powder. Mix well. Cover and cook for 3 whistles.
  • Allow the pressure to release naturally. While you wait for the pressure to release, make the spice paste by grinding the coconut, rice flour, salt, cumin seeds and dry red chilis along with water.
  • After the pressure has released, open the lid, stir in the ground paste and mix well. Simmer on low heat for 2 to 3 mins.
  • Finish with the coconut oil tempering if desired.

More Kuzhambu Recipes

Panchamirtham | Panchamrutham

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Panchamirtham or Panchamrudham is a divine offering that is offered to Lord Muruga in Pazhani, a small hill town in Tamil Nadu. This post is a humble recreation of this famous Prasadam from Palani.

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Panchamritham served in a small bronze bowl lined with a banana leaf
Palani Panchamritam is made with simple ingredients and is so divine
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Panchamritham – Panchamrut 

are both dishes offered to the Gods in Hindu temples. But they are not the same. Panchamrut translates to five types of ambrosia and typically uses milk, yogurt, ghee, honey and sugar.

It is commonly served during Sri Krishna Jayanti. However, the south Indian version is quite different. 

Palani and Panchamrutam

are synonymous to each other. Offered to Murugan everyday, this delicious dish has local banana cultivars, honey, dates and rock candy among other things.

However, the real deal that you get in Pazhani uses Virupakshi banana and that is what makes it exemplary. 

My recipe uses whatever I could find locally and is really simple to make. In my humble opinion, this is an ideal dish that you can whip up as dessert or as a quick Neivedyam.

Ingredients

  • Bananas – if you can source Poovan, Rasthali or Virupakshi bananas, it is the closest you can make to the real deal. I have used cavendish bananas that I can easily get here in Germany.
  • Medjool dates or any variety of dates work here. 
  • Jaggery or country sugar – ideal, recommended and the real deal. The closest alternative is coconut sugar.
  • Honey 
  • Cardamom and edible camphor also called as Pachakarpooram
  • Ghee to prevent the mixture from discoloring due to oxidisation.
  • Optional ingredients that I did not have include rock candy cubes 

Variations

Add more fruits

It is a fantastic way to use up apples, grapes, pears and dried fruit like figs and apricots. Use whatever fruits you have on hand in combination with everything I have mentioned here.

Apart from this, you can also add cashews. I have also tastes versions where they add chopped Tutti Fruiti. Great for texture.

  • Make it vegan by skipping the ghee and honey. On that note, please make sure that you consume it immediately. The ghee helps in retaining that gorgeous earthy brown color. 
  • To replace honey, add agave nectar or rice syrup. However, agave nectar is the closest substitute.
  • Another version that I personally love is a combination of bananas, dried figs, black grapes and everything else mentioned here.

Edible camphor – Pachai Karpooram 

is that magic ingredient that you add to dishes to get that authentic temple feel. You can add it to Sakkarai Pongal, Kesari or any sweet Prasadam you make.

Also called as Kapur, you can find this in most Indian grocery stores. Please look for “edible camphor”. The camphor that folks use in Pooja is not edible.

While this is optional, I highly recommend adding it to get that original temple style recipe.

Panchamritam, a popular Prasadam from Palani - homemade recipe here
This Panchamritham is no cook and comes together in no time

Recipe Notes

  • To achieve a pleasant texture, I recommend chopping all fruits other than banana finely. 
  • Mashing 1/2 the bananas slightly adds a great deal to the taste and texture.
  • Finely chopping dried fruits like dates and figs is also important.
  • Closest alternative to honey in this recipe is agave nectar.
  • It is customary to add rock candy (called Kalkandu in Tamil)- this gives a nice crunch. I did not have any. In case you can source it, you can add 1 tsp Kalkandu to this recipe.

Make ahead, shelf life and storage

  • We usually make Panchamrutham only as Prasadam. You can make this up to 12 hours ahead of time. 
  • Leftover Panchamrutham keeps well in the fridge for 2 days when you store it in a clean air tight container. 

Panchamritham served in a small bronze bowl lined with a banana leaf
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Panchamirtham

A delicious medley of ripe bananas, jaggery, honey and dates flavored with cardamom and edible camphor
Prep Time10 minutes
Course: Dessert
Cuisine: Indian- South, Tamil
Servings: 8
Calories: 198kcal

Equipment

  • 1 large mixing bowl

Ingredients

  • 2 bananas medium sized ripe ones - sliced
  • 1 banana medium sized ripe one - mashed
  • 12 medjool dates pitted and chopped finely
  • 1.5 tbsp raisins
  • 1/4 cup jaggery powdered or grated- I have used jaggery powder here
  • 1.25 tbsp honey
  • 2 tsp Ghee
  • 4 green cardamoms crushed
  • 1 very tiny pinch of edible camphor

Instructions

  • Mash 1 banana in a bowl and set aside.
  • To a large mixing bowl, add the remaining sliced bananas, chopped dates, raisins, jaggery, honey, cardamom and edible camphor.
  • Tip in the mashed banana and mix well but gently using a spatula.
  • Add ghee in the end, mix gently to combine everything.
  • Serve at room temperature.

Video

Notes

  • Varieties of bananas that are ideal for this recipe- Poovan, Karpooravalli, Rasthali, Virupakshi cultivars. If you cannot source any of these, work with whatever you have on hand.
  • To achieve a pleasant texture, I recommend chopping all fruits other than banana finely. 
  • Mashing 1/2 the bananas slightly adds a great deal to the taste and texture.
  • Finely chopping dried fruits like dates and figs is also important.
  • Closest alternative to honey in this recipe is agave nectar.
  • It is customary to add rock candy (called Kalkandu in Tamil)- this gives a nice crunch. I did not have any. In case you can source it, you can add 1 tsp Kalkandu to this recipe.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 198kcal | Carbohydrates: 49g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 2mg | Potassium: 445mg | Fiber: 4g | Sugar: 38g | Vitamin A: 82IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Pudalangai Kootu

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Pudalangai Kootu is a lentil gravy that uses snake gourds. Kootu– a creamy south Indian gravy that is usually made with a mixture of lentils, some vegetables and a spice paste, is a part of a Tamil meal. 

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Kootu made with snake gourd in a bowl, a bowl of Vatha Kuzhambu and parathas in the background
Pudalangai Kootu- classic Kootu using snake gourds and lentils
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Kootu 

is an indispensable part of any Tamil meal. When you visit any Tamil restaurant and order a lunch meal or Elai Sapadu, as we call it in Tamil, you are bound to find this on the plate.

Like every south Indian staple recipe, Kootu also has so many variations. But the building blocks of Kootu remain almost the same-

  • local Indian vegetables are mostly added to Kootu- the most common being some form of Keerai, gourds like ridge, bottle and snake, squash varieties like pumpkin and chayote and cabbage
  • some form of lentils – moong, Chana dal are the most common. However, I have used red lentils in some of my variations and it is amazing.
  • coconut based spice paste – where we grind fresh coconut along with chilis, pepper and cumin.

Unlike Sambar, Rasam and Vatha Kuzhambu, we dont need tamarind or souring agents to make this. 

Loosely translated, Kootu means a medley. And that is exactly what this is- a medley of veggies and lentils.

Variations

This recipe is a classic. It is the most basic Kootu recipe that you will find in many homes. However, you can always experiment-

  • You can use any gourd varieties, zucchini or cabbage here instead of snake gourd.
  • To add some more protein, you can add soaked chickpeas or black eyed beans too.
  • Adding tomatoes will add a pleasant tangy taste to this Kootu. Unripe green tomatoes are incredible here.

Serving suggestions

  • The simplest way to enjoy this is with hot rice, ghee and some potato fry.
  • Traditionally, we serve this with something tangy on the side. You mix hot rice with Vatha Kuzhambu and eat it with this on the side. Or you do the vice versa. Either ways, it is heaven.
  • In our house, we love it with Chapatis too.

Leftovers, storage and shelf life

  • This recipe is batch cooking friendly and can easily be doubled. It is also freezer friendly. Allow it to cool completely, transfer to freezer safe bags (ideally in 1 cup portions), label and freeze for up to 3 months.
  • Leave it overnight in the fridge or over the counter for 4 hours to thaw. Reheat in the microwave or over the stovetop in a saucepan before serving. Never refreeze thawed frozen food. 
  • Leftovers keep well in the fridge for 2 days. Store after it has cooled down in a clean and air tight container.

More Kootu Recipes

Directions

Place the moong dal and Chana dal in a deep container and wash well. Drain all water used for washing. 
Add hot water and turmeric powder to the dal. 

Peel and chop the snake gourds into small pieces. Add this to the dal in such a way that it remains on top of the dals. Do not stir.

Pressure cook this dal + snake gourd for 3 whistles. While this is cooking, prepare the coconut spice paste.

Add grated coconut, chilis, pepper and cumin to a blender along with 2 to 3 tbsp water and grind to a coarse paste. Set aside.

When the pressure cooking is complete, wait for the cooker to depressurize on its own.

As soon as the pressure releases, open the pressure cooker and gently mix the dal + gourds once or twice. 

Once done, heat a deep frying pan with coconut oil.

Add the mustard seeds and when they splutter, add curry leaves and urad dal. 

When the dal begins to brown, add the cooked dal mixture and salt. 

Add the ground paste, mix well, reduce heat to medium and simmer for 2 to 3 minutes.

When the Kootu has thickened, transfer to a container and serve hot.

Kootu made with snake gourd in a bowl, a bowl of Vatha Kuzhambu and parathas in the background
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Pudalangai Kootu

A medley of lentils and snake gourd cooked along with a coconut spice paste
Prep Time10 minutes
Cook Time30 minutes
Course: Mains, Vegetables
Cuisine: Indian- South, South Indian, Tamil
Servings: 4
Calories: 170kcal

Equipment

  • 1 stove top pressure cooker
  • 1 high speed blender
  • 1 Frying Pan

Ingredients

For the spice paste

  • 5 tbsp fresh coconut grated
  • 1 tsp cumin seeds
  • 3/4 tsp whole black pepper
  • 2 green chilis
  • 1/4 cup water or as required for grinding

For Pudalangai Kootu

  • 300 grams snake gourd peeled, seeds removed and chopped
  • 1/4 cup moong dal
  • 1/4 cup bengal gram Chana dal
  • 3/4 tsp ground turmeric
  • 1.5 cups hot water
  • 1.25 tsp salt or to taste

For tempering

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp Urad dal
  • 12 curry leaves

Instructions

  • Place the moong dal and Chana dal in a deep container and wash well. Drain all water used for washing.
  • Add hot water and turmeric powder to the dal.
  • Peel and chop the snake gourds into small pieces. Add this to the dal in such a way that it remains on top of the dals. Do not stir.
  • Pressure cook this dal + snake gourd for 3 whistles. While this is cooking, prepare the coconut spice paste.
  • Add grated coconut, chilis, pepper and cumin to a blender along with 2 to 3 tbsp water and grind to a coarse paste. Set aside.
  • When the pressure cooking is complete, wait for the cooker to depressurize on its own.
  • As soon as the pressure releases, open the pressure cooker and gently mix the dal + gourds once or twice.
  • Once done, heat a deep frying pan with coconut oil.
  • Add the mustard seeds and when they splutter, add curry leaves and urad dal.
  • When the dal begins to brown, add the cooked dal mixture and salt.
  • Add the ground paste, mix well, reduce heat to medium and simmer for 2 to 3 minutes.
  • When the Kootu has thickened, transfer to a container and serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 170kcal | Carbohydrates: 22g | Protein: 7g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 836mg | Potassium: 172mg | Fiber: 4g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 63mg | Calcium: 75mg | Iron: 3mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Vegan Brown Rice Salad With Sweet Potatoes

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Coming to think of it, this wholesome brown rice salad with mushrooms and sweet potatoes is my way of welcoming fall. After seeing so many fall inspired salads on Pinterest, I had to try making a vegan version of my own. 

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sweet potato and brown rice salad served in a rustic bowl
This warm brown rice salad loaded with veggies is a brilliant meal
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This hearty rice salad

  • has brown rice that is fiber packed
  • uses air fried veggies including sweet potatoes and mushrooms
  • packs a punch in its dressing with miso and other yum stuff
  • keeps you feeling full 
  • is incredibly meal prep friendly

Ingredients

  • Air fryer roasted vegetables including onions, mushrooms and sweet potatoes
  • brown rice cooked in the Instant Pot 
  • Umami packed orange miso salad dressing using miso, soy and other good stuff 
  • some dried cranberries to top all that off

Substitutes

  • The dressing in this salad calls for white miso paste and chili crisp both of which are easily available in Asian stores.
  • If you do not have Chili crisp on hand, you can substitute it with garlic flakes and chili flakes. Adjust the amount of chili flakes based on your heat tolerance levels.
  • Sesame oil adds depth to this salad. While I strongly recommend it, you can always use any neutral flavored oil instead. We do not have to break the bank for just one recipe. That’s the motto here.
  • While I used brown basmati rice here, pretty much any brown rice or even wild rice will work for this recipe.

Air fryer lid 

I created this recipe using the Instant Pot Duo Crisp for Instant Pot Singapore. This is an 8 quart Instant Pot that comes with the air fryer lid. 

However, you can roast your vegetables in a regular air fryer or in the oven too. You may have to play around with the timings in this case. 

P.S. This post is not sponsored or does not contain any affiliate links.

Variations

You can play around with the combination of vegetables that you have on hand or whatever is in season, depending on where you live. Just make sure to choose vegetables that have a similar roasting time.

  • Swap sweet potatoes with winter squash varieties like butternut squash or acorn squash. 
  • Quinoa is an ideal replacement for brown rice because of its texture.
  • You can also add toasted pecans, walnuts or black sesame seeds.
how to use the air fryer lid in the Instant Pot duo crisp to roast vegetables - a tutorial
We will be roasting vegetables using our air fryer lid for this salad

Recipe Notes

  1. Allow the rice to cool down before tossing it into the salad.
  2. Go easy on the salt since soy sauce and Chili crisp both have salt in them.
  3. Cooking the rice in broth adds depth to it.
  4. I recommend using leftover cooked rice in this salad. This is pretty much like fried rice.
  5. Add the vegetables to the air fryer within 5 to 10 mins of coating them with spices and oil. This helps prevent them from becoming soggy.
  6. If you let the veggies sit for a long while after you add the seasonings, they tend to release water. This will give you mushy and flavorless roasted veggies.
  7. Chopping the sweet potatoes and mushrooms into small pieces is important here to make sure that they cook evenly.

For the salad person in you

Directions

There are three parts to this salad. You can cook the brown rice ahead of time in order to minimize prep work. 

Cook brown rice

according to the instructions here in this post – how to cook brown rice in the Instant Pot. I prefer cooking it in my Instant Pot because it is so much convenient.

After the rice has cooked, measure the quantity we need for this salad and let it cool completely. 

Air fry sweet potatoes and mushrooms

In a large mixing bowl, place the chopped mushrooms, onions and sweet potatoes.

Preheat your air fryer at 195C for 5 minutes.

In this recipe, I am using my air fryer lid that came with my Instant Pot. 

If you are doing this, close the Instant Pot using the air fryer lid.

Plug in and press AIR FRY on your Instant Pot and set the temperature to 195C and timer for 5 minutes.

While the air fryer preheats, prep the vegetables.

Add sesame oil, salt, pepper and sweet paprika. Mix well until the vegetables are coated evenly with the spices and oil.

Press cancel on the Instant Pot after it has preheated in the air fryer mode.

Arrange the vegetables in a single layer in the air fryer basket that comes with the Instant Pot. 

Put the lid back on and press AIR FRY, set the temperature at 195C 

Air fry at 195 C for 12 minutes. At the half way mark, press CANCEL, open the air fryer lid carefully, shake your vegetables or toss them around and put the lid back on.

Continue to air fry for the remaining time. When done, transfer the roasted vegetables to a bowl.

Make the Orange Miso dressing

Place all the ingredients mentioned under “for dressing” in a mixing bowl.

Whisk well using a balloon whisk. Alternatively, you can add all the ingredients to a salad dressing shaker and shake well.

Assemble the salad

To a salad bowl, add the cooled down cooked brown basmati rice, dried cranberries along with the  air fried vegetables and pour the dressing over it.

Use a fork to gently mix all of it together, ensuring that the dressing is well incorporated.

Finish with some dried cranberries and chopped cilantro as garnish.

sweet potato and brown rice salad served in a rustic bowl
This warm brown rice salad loaded with veggies is a brilliant meal

sweet potato and brown rice salad served in a rustic bowl
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Vegan brown rice salad with sweet potatoes

This warm salad with brown rice and lots of vegetables has a miso dressing and is vegan. Makes for a filling meal.
Prep Time15 minutes
Cook Time1 hour
Course: Main Course, Mains
Cuisine: International
Servings: 6
Calories: 292kcal

Equipment

  • 1 eight quart Instant Pot Duo Crisp

Ingredients

  • 1 cup brown basmati
  • 1.25 cups vegetable stock or water (Alternatively use 1 tsp vegetable stock powder along with 1.25 cups plain water if you cant source vegetable broth)

For air frying the vegetables in your Instant Pot Duo Crisp -

  • 200 grams white button mushrooms
  • 300 grams chopped sweet potatoes chop the sweet potatoes into small cubes.
  • 150 grams chopped onions I prefer chopping them into large cubes
  • 1.25 tbsp sesame oil
  • Salt to taste
  • 1 tsp sweet paprika
  • A few grinds of black pepper

For the dressing-

  • ¾ cup freshly squeezed orange juice
  • 1 tbsp brown sugar
  • 1.25 tbsp light soy sauce
  • 1 tbsp chili crisp
  • 2 tsp white miso paste
  • 1 tsp garlic powder
  • Zest of ½ an orange

For finishing the salad-

  • 75 grams dried cranberries
  • 2 tbsp finely chopped cilantro

Instructions

Cook brown rice

  • Cook brown basmati rice according to the instructions mentioned in my Instant Pot brown basmati rice recipe.
  • After the rice has cooked, measure the quantity we need for this salad and let it cool completely.

Air fry sweet potatoes and mushrooms

  • In a large mixing bowl, place the chopped mushrooms, onions and sweet potatoes.
  • Preheat your air fryer at 195C for 5 minutes.
  • Close the Instant Pot using the air fryer lid.
  • Plug in and press AIR FRY on your Instant Pot and set the temperature to 195C and timer for 5 minutes.
  • While the air fryer preheats, prep the vegetables.
  • Add sesame oil, salt, pepper and sweet paprika. Mix well until the vegetables are coated evenly with the spices and oil.
  • Press cancel on the Instant Pot after it has preheated in the air fryer mode.
  • Arrange the vegetables in a single layer in the air fryer basket that comes with the Instant Pot.
  • Put the lid back on and press AIR FRY, set the temperature at 195C
  • Air fry at 195 C for 12 minutes. At the half way mark, press CANCEL, open the air fryer lid carefully, shake your vegetables or toss them around and put the lid back on.
  • Continue to air fry for the remaining time. When done, transfer the roasted vegetables to a bowl.

Make the Orange Miso dressing

  • Place all the ingredients mentioned under "for dressing" in a mixing bowl.
  • Whisk well using a balloon whisk. Alternatively, you can add all the ingredients to a salad dressing shaker and shake well.

Assemble the salad

  • To a salad bowl, add the cooled down cooked brown basmati rice, dried cranberries along with the  air fried vegetables and pour the dressing over it.
  • Use a fork to gently mix all of it together, ensuring that the dressing is well incorporated.
  • Finish with some dried cranberries and chopped cilantro as garnish.

Video

Notes

Allow the rice to cool down before tossing it into the salad. Go easy on the salt since soy sauce and Chili crisp both have salt in them.
Cooking the rice in broth adds depth to it. I recommend using leftover cooked rice in this salad. This is pretty much like fried rice.
Add the vegetables to the air fryer within 5 to 10 mins of coating them with spices and oil. This helps prevent them from becoming soggy.
If you let the veggies sit for a long while after you add the seasonings, they tend to release water. This will give you mushy and flavorless roasted veggies.
Chopping the sweet potatoes and mushrooms into small pieces is important here to make sure that they cook evenly.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 292kcal | Carbohydrates: 55g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 514mg | Potassium: 477mg | Fiber: 4g | Sugar: 18g | Vitamin A: 7435IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Shavige Bath With Rice Vermicelli

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Shavige Bath is a popular Karnataka recipe that is a stir fry made with rice vermicelli. There are several versions including lemon Shavige and coconut Shavige. In this post, I am sharing a recipe for Shavige Bath using instant rice vermicelli noodles.

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Vegetable Shavige served with chickpeas sundal in a frame
This vegetable Shavige is vegan, gluten free and all sorts of amazing

Rice vermicelli – Instant rice noodles

Before I dive headlong into the recipe itself, here are some pointers that are helpful while cooking using rice noodles-

  • There are many brands of rice noodles and varieties. You can find them in Asian stores or Indian grocery stores. For this recipe, I recommend buying the thin variety of rice noodles. 
  • In Singapore, they are also called as bee hoon noodles. Popular brands in Sg and Europe include Wai Wai, Chili and Cock brands. 
  • You can make the same recipe with brown rice noodle variety also.
  • In India, you get readymade rice noodles. I love Concord brand specifically. The next option is Anil. 
  • The most important step here in any rice noodle recipe is cooking them right. These noodles are pre cooked and most require only soaking in boiling hot water for a short period of time.
  • I found that the ones in Singapore tend to have a shorter soaking time whereas the ones here in Europe need to be soaked in boiling hot water for at least 5 mins to properly soften them up.
  • Please set a timer when you begin soaking them. If you soak them for longer, they become mushy and almost inedible.
  • As a special tip- for extra soft rice noodles, I recommend steaming them just like we steam Idlis after you have soaked and drained them fully. I do not do this on a regular basis but only when I have time.
  • Some brands also add sago flour or tapioca starch to the noodles. Please check the ingredients on the label before buying. 
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Sevai, Semiya & Shavige 

all sound the same, right? Let me explain the difference briefly-

  • Sevai is an authentic Tamil Nadu recipe where we either make a dough from rice flour and then press them into noodles or we make a fresh batter, steam them into idlis and then press them into noodle shape using a Sevai Nazhi. We also call it as Sandhagai in Coimbatore.
  • Semiya on the other hand is made from wheat. The roasted variety looks golden brown while the unroasted ones look a pale cream in color. Most popular brands are Bambino and MTR. We use this to make Semiya Payasam.
  • Shavige is usually dried rice noodles. It is a common breakfast dish in Karnataka, especially in Bangalore. Almost all Darshinis and Sagar chains serve this.
  • Off late, I have seen many millet Shavige also. Folks call them millet sevai too.

Ingredients

  • Instant or readymade rice vermicelli noodles prepared according to package instructions
  • Peanuts and cashews or either one 
  • Coconut oil for tempering and stir frying
  • Usual south Indian tempering ingredients including mustard and Urad dal
  • Green chilis, ginger for spice and heat
  • Ground turmeric and salt
  • Vegetables of your choice- I have used a combination of carrots, beans, raw mango and bell peppers. You can also add green peas, zucchini, edamame and broccoli.
  • Fresh grated coconut for garnish
  • lemon juice for tang and a refreshing taste.

Storage, leftovers, make ahead 

  • You can make these 5 to 6 hours ahead of time. If you live in a hot place, add the grated coconut just before serving.
  • Store them in an insulated box until ready to serve if you are making ahead. This prevents drying up and helps the noodles stay soft and moist.
  • Leftovers can be stored in the fridge in a clean container for 1 day. To serve, allow it to come to room temperature, steam them for 2 to 3 mins and serve.

Serving suggestions

As a part of my Navratri recipe series on Instagram, I shared a few recipes and this was one of them. I served this with chickpeas Sundal.

  • This vegetable Sevai tastes yum with coconut chutney, yogurt or peanut chutney.
  • To make it a wholesome meal while packing for lunch, add a smoothie or a salad by the side and some air fried tofu for protein.

Variations

While I made a typical vegetable Shavige, you can make so many variations using this as a basic recipe.

  • Switch up the veggies for a different taste.
  • Add some soaked moong dal or grated tofu or shredded paneer for extra protein.
  • You can also add precooked sprouts or canned beans to this recipe.

Recipe Notes

  • Follow the preparation instructions of the rice noodle package to the T. Timing matters a lot here. Overcooking = mushy noodles. Not soaking enough/ properly = rubbery noodles.
  • When cooking the vegetables, stir fry them on high heat briefly to preserve color, texture and taste.  
  • Using coconut oil is optional but recommended. Peanut oil also works well.
  • A note on unripe green mangoes- pick tangy mangoes for this recipe. Sweet or ripe ones become mushy and do not add much to taste.

Directions

Boil the required amount of water till it bubbles. I use my hot water kettle to do this.

Place the rice noodles in a large wide bowl, sprinkle some salt over them and pour the boiling hot water over them. Ensure that the noodles are completely immersed in the water. 

Cover with a lid, start a timer based on the soaking time and in the meantime, prepare the other ingredients.

When the noodles have soaked, strain them in a colander and let all the water drain away completely. To ensure this, let them sit undisturbed for at least 5 to 8 mins.

Using a kitchen shears, cut the noodles into shorter strands. This helps in even mixing.

Heat a 5 quart thick heavy bottomed frying pan with oil.

When the oil shimmers, add peanuts and cashews. Lower the flame to medium and roast the nuts till they begin to brown.

At this stage, quickly add the mustard seeds and as soon as they pop, add urad dal, green chilis and ginger along with curry leaves. Saute for 30 to 40 seconds on medium heat.

Now, add the chopped vegetables along with ground turmeric and salt. Mix well and cook on high heat for 1 to 2 mins.

At this stage, add the cut up rice noodles and mix well. 

Add lemon juice and fresh grated coconut. Lower the heat and continue to mix until everything is well incorporated.

When done, remove the noodles from the cooking range and cover with a lid until ready to serve.

easy Shavige Bath using readymade rice noodles and an assortment of vegetables served in a black bowl
This quick Shavige Bath is low effort and delicious

For step by step video tutorial on how to make Karnataka style Shavige recipe, click on the JUMP TO VIDEO button at the very top of this post.

Vegetable Shavige served with chickpeas sundal in a frame
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Shavige Bath

Delicious rice noodles from Karnataka made with instant rice vermicelli and vegetables
Prep Time10 minutes
Cook Time25 minutes
Course: Breakfast, Breakfast/ Brunch, Mains
Cuisine: Karnataka
Servings: 6
Calories: 276kcal

Equipment

  • 1 large mixing bowl
  • 1 Frying Pan

Ingredients

For preparing the rice noodles

  • 250 grams instant rice Vermicelli
  • 1 liter boiling hot water
  • 1 tsp salt

For Shavige Bath

  • 1 tbsp coconut oil
  • 2 tbsp raw peanuts
  • 12 cashew halves
  • 1.5 tsp mustard seeds
  • 2 tsp Urad Dal
  • 6 Green chilis chopped finely
  • 1 tsp ginger chopped finely
  • 12 curry leaves
  • 1 tsp ground turmeric
  • 2.5 tsp salt or to taste
  • 1/4 cup carrots chopped into thin strips
  • 1/4 cup beans chopped into 1 inch pieces
  • 1/3 cup capsicum chopped into thin strips
  • 1/4 cup raw mango cubed
  • 1/2 cup coconut grated and fresh - frozen fresh coconut also works
  • 1.5 tbsp lemon juice

Instructions

  • Boil the required amount of water till it bubbles. I use my hot water kettle to do this.
  • Place the rice noodles in a large wide bowl, sprinkle some salt over them and pour the boiling hot water over them. Ensure that the noodles are completely immersed in the water.
  • Cover with a lid, start a timer based on the soaking time and in the meantime, prepare the other ingredients.
  • When the noodles have soaked, strain them in a colander and let all the water drain away completely. To ensure this, let them sit undisturbed for at least 5 to 8 mins.
  • Using a kitchen shears, cut the noodles into shorter strands. This helps in even mixing.
  • Heat a 5 quart thick heavy bottomed frying pan with oil.
  • When the oil shimmers, add peanuts and cashews. Lower the flame to medium and roast the nuts till they begin to brown.
  • At this stage, quickly add the mustard seeds and as soon as they pop, add urad dal, green chilis and ginger along with curry leaves. Saute for 30 to 40 seconds on medium heat.
  • Now, add the chopped vegetables along with ground turmeric and salt. Mix well and cook on high heat for 1 to 2 mins.
  • At this stage, add the cut up rice noodles and mix well.
  • Add lemon juice and fresh grated coconut. Lower the heat and continue to mix until everything is well incorporated.
  • When done, remove the noodles from the cooking range and cover with a lid until ready to serve.

Video

Notes

Follow the preparation instructions of the rice noodle package to the T. Timing matters a lot here. Overcooking = mushy noodles. Not soaking enough/ properly = rubbery noodles.
When cooking the vegetables, stir fry them on high heat briefly to preserve color, texture and taste.  
Using coconut oil is optional but recommended. Peanut oil also works well.
A note on unripe green mangoes- pick tangy mangoes for this recipe. Sweet or ripe ones become mushy and do not add much to taste.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 276kcal | Carbohydrates: 45g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1614mg | Potassium: 185mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1302IU | Vitamin C: 61mg | Calcium: 42mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Breakfast Recipes

Sundal with canned white beans

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The concept of making Sundal as Prasadam during Navratri feels very clever to me. It is a brilliant method to get people to eat beans 🙂 

However, in today’s busy world, there are days when we will forget to hydrate our dried beans. That’s when the hero- canned beans Sundal makes an appearance.

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Sundal made with canned turkish white beans, lots of coconut and south Indian idli podi
Use canned beans to make Sundal in a pinch. You are welcome 🙂
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Turkish Fasulye & Sundal

are not similar in any way but for their convenience. Ever since I moved to Germany, I feel like a kid in a candy store when I visit any Turkish grocery store. These are in plenty in Cologne.

Canned white beans is something that I buy in bulk whenever I visit one of these shops. Over here, not only are they cheaper but also taste softer and creamier. 

Today’s recipe uses Turkish canned white beans. Among the Turkish communities, they are referred to as Fasulye and are added to stews, dips and salads.

Quick ways to make Sundal

  • During Navratri, the main Neivedyam is Sundal. Sometimes, we may forget to soak the beans prior. Don’t worry if this is the case.
  • Some beans can be flash soaked in boiling hot water for 1 to 2 hours and pressure cooked for a longer time. White chickpeas work very well in this case. The next best option is white peas or green peas.
  • Certain bean varieties do not need any prior soaking at all. These include green mung beans, black eyed peas, red cowpeas and moth beans along with peanuts and butter beans.
  • If you do not have any of these options, then you can pressure cook chana dal and make Kadalai Paruppu Sundal. Moong Dal is another lentil that you can cook into a Sundal. All you need to do is cook Moong Dal in an open until soft and proceed.

Sundal Variations

The classic Sundal calls for hydrating any variety of dried beans, cooking the beans till soft, tempering it in oil with mustard, chilis and ginger and finishing it with coconut.

As much as I love this combination, I also love trying different ways to jazz this yearly special which also happens to a regular in my meal plans because of the nutritional value.

Here are some of my variations-

  • Idli Podi+ fresh coconut – like I made this recipe right here.
  • Adding a coarsely ground paste of fresh coconut, green chili, cumin and ginger 
  • Using a combination of coconut, mint, cilantro, chilis and ginger along with lemon juice
  • Going the Kosambari route with just sprouted beans, lots of shredded carrots, coconut and lemon juice.
  • Making a sweet version of Sundal with jaggery, coconut, a dash of nutmeg and cardamom.

Step by Step video can be found by clicking the JUMP TO VIDEO button at the very top in case you are interested. 

This is a pretty straightforward recipe and quite beginner friendly.

Turkish white beans but cooked south Indian style
Canned beans are a lifesaver for Sundals

More Easy Navratri Recipes

Recipe Notes

  • When using any canned beans, I recommend draining them in a strainer and rinsing them thoroughly. After rinsing, allow them to sit until all the water drains away fully.
  • In this recipe, I have used homemade Idli Podi along with fresh coconut. You can also use store bought Idli Podi, Paruppu Podi (the ones without garlic, of course) or Thenga Podi here. If you do not have any of these, simply use sambar powder.
  • Frozen fresh coconut that comes in cubed forms are so ideal and convenient in recipes like this. I use one of these brands- either Euro Choice or Annam. I find both almost always in my Indian stores. 
  • If you are lucky and have access to freshly grated coconut, then nothing to beat that!
  • Go easy on the salt in any recipe that uses beans. Beans in general tend to have some inherent salt and if you are adding any condiments like in this recipe, it is wiser to add little salt than more.
  • Since I use frozen coconut, I tend to add it without thawing directly to the beans. The coconut breaks down in the residual heat in about 20 mins and then I mix everything well.
  • If you are in a rush, I recommend thawing the coconut before hand.

Directions

  • Open the can of beans, pour into a strainer, rinse thoroughly under running water and let it sit until water drains away.
  • While this happens, prep and assemble the remaining ingredients.
  • Heat a pan with coconut oil.
  • Add the mustard seeds and when they splutter add asafetida, reduce heat to medium and add the urad dal.
  • Allow the urad dal to become golden in color.
  • Turn the heat to the lowest, add turmeric powder and Idli podi. Sauté for 20 seconds.
  • At this stage, add the prepped beans and mix to combine.
  • To finish, add the grated fresh coconut, stir well to combine.
  • Serve hot.
Forgot to soak for Sundal? Use canned beans instead

Turkish white beans but cooked south Indian style
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Sundal with canned white beans

Easy south Indian stir fry using canned white beans, coconut and Idli Podi
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course, Mains
Cuisine: Indian- South, Tamil
Servings: 6
Calories: 138kcal

Equipment

  • 1 Frying Pan
  • 1 set of utensils

Ingredients

  • 1 can Turkish white beans I used a large 800 g can here
  • 1 tbsp virgin coconut oil
  • 1 tsp mustard seeds
  • 1.25 tsp white Urad dal
  • 1/8 tsp asafetida
  • 1 green chili finely chopped
  • 1 tbsp Idli Molaga Podi or 1.25 tsp sambar powder
  • 3/4 tsp ground turmeric
  • 3/4 tsp salt because Molaga Podi also has salt
  • 1/2 cup fresh coconut grated

Instructions

  • Open the can of beans, pour into a strainer, rinse thoroughly under running water and let it sit until water drains away.
  • While this happens, prep and assemble the remaining ingredients.
  • Heat a pan with coconut oil.
  • Add the mustard seeds and when they splutter add asafetida, reduce heat to medium and add the urad dal.
  • Allow the urad dal to become golden in color.
  • Turn the heat to the lowest, add turmeric powder and Idli podi. Sauté for 20 seconds.
  • At this stage, add the prepped beans and mix to combine.
  • To finish, add the grated fresh coconut, stir well to combine.
  • Serve hot.

Video

Notes

  • When using any canned beans, I recommend draining them in a strainer and rinsing them thoroughly. After rinsing, allow them to sit until all the water drains away fully.
  • In this recipe, I have used homemade Idli Podi along with fresh coconut. You can also use store bought Idli Podi, Paruppu Podi (the ones without garlic, of course) or Thenga Podi here.
  • If you do not have any of these, simply use sambar powder.
  • Frozen fresh coconut that comes in cubed forms are so ideal and convenient in recipes like this. I use one of these brands- either Euro Choice or Annam. I find both almost always in my Indian stores.
  • If you are lucky and have access to freshly grated coconut, then nothing to beat that!
  • Go easy on the salt in any recipe that uses beans. Beans in general tend to have some inherent salt and if you are adding any condiments like in this recipe, it is wiser to add little salt than more.
  • Since I use frozen coconut, I tend to add it without thawing directly to the beans. The coconut breaks down in the residual heat in about 20 mins and then I mix everything well.
  • If you are in a rush, I recommend thawing the coconut before hand or in the microwave.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 138kcal | Carbohydrates: 18g | Protein: 6g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 321mg | Potassium: 366mg | Fiber: 5g | Sugar: 1g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 3mg
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Puliyodharai Recipe | Tamarind Rice

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Puliyodharai or Puli Sadam – no matter how you call it, is indispensable during festival times in South India.

Made with simple south Indian pantry staples, every region has its own signature version. The best part about this rice is that it has a long shelf life and meal-prep friendly.

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easy South Indian style tamarind rice served in a bowl placed over a wooden chopping board
Puliyodharai is ideal for Prasadam and Neivedyam
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This south Indian classic recipe, which also happens to be Prasadam in many temples is a mix of nostalgia and taste for me.

Puliyodharai transports me back to my childhood days when Amma used to take me to Perumal temples on Saturdays during Purattasi and Margazhi months.

I m not a very religious person but the lure of the puliyodharai was so irresistible that I accompanied Amma and stood in the long queues for the Dharshan. All of this only to get a scoop of that tamarind rice.

Ingredients for Puli Sadam

Simple south Indian pantry staples, when added in the right amounts and at the right time create marvels like this no onion no garlic Puliogare.

For this recipe here, we will first soak the tamarind in hot water. As it soaks and softens, we will roast the ingredients for the spice powder and then grind them to a coarse powder. 

My spice powder uses all the good stuff including coriander seeds, fenugreeks seeds and pepper. 

Once the spice powder is ready, we will prepare the Puli Kachal. This is basically a reduction of tamarind + our spice powder along with sesame oil and peanuts.

There is also salt obviously and jaggery for a balance.

Recipe Notes

  • My recipe is an adaptation of the temple style tamarind rice aka Kovil Puliyodharai. This is why it uses a spice powder in the paste.
  • Tamarind paste – is a good substitute for tamarind. It is definitely a time saver because you don’t need to soak it and strain it. 
  • If you are using store bought tamarind paste, the cooking time will reduce by 1/2 because it is already thick. Any ready to use tamarind paste is processed and therefore doesn’t need to be simmered for a long time. 
  • Using Basmati rice in Tamarind rice – gives a unique flavor. Traditionally, only medium grained rice like Ponni or Sona Masoori is used. But I love this version too. 
  • Rice that is cooked and cooled thoroughly makes the best Puli Sadam. Hot rice will make the rice mushier and stickier. 
  • My spice powder uses sesame seeds. This is optional but recommended. While sesame seeds add an earthy taste to this recipe, you can proceed to make this without it at all. 
  • Sesame oil is what makes this recipe whatever it is. Please do not substitute it with any other oil.
  • Cooking rice in such a way that the grains are separate and not starchy makes for fantastic Puli Sadam. I recommend cooking it in the open pan if you have the time. This way, we will drain away the starch and thereby have lovely separate grains of rice.

Puli Kachal

is the lifeline of this rice. But not every tamarind rice uses spice powders or this method to make the Puli Kachal (our tamarind rice mix)

How to make Puli Sadam with store bought Tamarind rice mix?

If you are short on time, feel free to make this rice using store bought Puli Kachal mix. Most of the mixes have a rice: paste ratio mentioned on the packaging. Make sure to follow that. You just have to spritz it up a bit. To do this, 

  • cook and cool the rice completely by spreading it out on a plate.
  • drizzle 1 tsp sesame oil and mix the rice while it is hot to prevent sticking of the grains together.
  • Heat a pan with 1 tbsp sesame oil.
  • Add raw peanuts when the oil is hot and fry them till they are golden and roasted. Drain and set aside.
  • To the remaining oil, add 1 tsp mustard seeds and as soon as they crackle, add 1 tbsp Chana dal along with a pinch of asafetida and some curry leaves.
  • Allow the Chana dal to turn a golden brown.
  • Add the tempering to the cooled rice along with the fried peanuts.
  • Now, add the required amount of the tamarind rice paste and mix gently using a fork.
  • When done, serve with Appalam or Vadagam.

How to store Puli Kachal?

  • Shelf life for Puli Kachal paste is 2 to 3 weeks when it is handled properly.
  • To store Puli Kachal, allow the paste to cool down fully.
  • Transfer using a clean wooden spoon into a clean sterilised glass jar. 
  • The glass jar must be completely free from moisture and should be sterilised to avoid fungal growth or molding.
  • If you live in a humid place like Singapore or in hot places like India, I recommend storing it in the fridge to be on the safe side.
  • Always handle the paste with a clean wooden spoon and do not use your hands.

Making ahead and batch cooking

Since this rice paste has a long shelf life, it is ideal as a meal prep component and for batch cooking.

With the quantity of Puli Kachal that you can make from my recipe, you should be able to serve a minimum of 10 people when there are also other dishes on the menu. 

I generally make this even on non festive days because it is a life saver on busy mornings. To make it a complete wholesome meal, I pack this for lunch along with some Moong Dal Sundal and a protein shake.

Serving suggestions

In our house, we love eating this rice with some variety of Sundal and lots of Papad or Appalam. You can also serve it alongside Keerai Kootu, Aviyal or Paruppu Thuvayal.

Variations

Some of the most popular variations include Iyengar Puliogare, Melkote Puliyogare and Andhra style Puliohara

kovil puliyodharai puli kachal paste

Step by Step Instructions

Soak tamarind in hot water for 20 mins.

kovil puliyodharai

Mash the tamarind well into the water using your hands and strain this liquid. Discard the residual pulp. Set aside the tamarind extract.

kovil puliyodharai

Heat a pan with 2 tsp oil and fry urad dal, sesame seeds, coriander seeds, black pepper corns, fenugreek seeds, red chili and chana dal until dals turns golden.

kovil puliyodharai kovil puliyodharai kovil puliyodharai kovil puliyodharai

Make sure you make this on low flame. Let cool and grind to a slightly coarse powder.

Heat a pan with sesame oil.

Add peanuts and fry till golden. Drain and set aside.

Add mustard seeds and once they crackle, add urad dal, chana dal and curry leaves along with a large pinch of hing.

kovil puliyodharai kovil puliyodharai

Once the dal turns golden, add the fried peanuts and immediately pour in the tamarind extract.

Add salt and jaggery and cook this till the raw smell of the tamarind goes away.  

Once done, add the ground powder and mix well.

Continue to simmer this until oil begins to float to the surface.

kovil puliyodharai

Your Puliyodharai paste is ready. You can store this in the fridge for a week. 

How to make Tamarind Rice with Puli Kachal Paste?

  • Pressure cook medium grained rice – ideally Sona Masoori or Ponni. I prefer the rice grains to be fluffy and separate from each other.
  • Once rice has cooked, transfer it into a shallow and wide plate and spread it out.
  • Drizzle 1 tsp sesame oil over the rice and fluff the rice up using a fork to make sure that the oil coats the rice grains evenly. This step helps prevent the rice from drying and keeps it fluffy and moist.
  • Allow the rice to cool down completely.
  • Once the rice has cooled down, you will need 1/4 cup of this paste for 1 cup to 1.5 cups cooked rice.
  • I recommend that you start by adding 4 to 5 tbsp to the rice and increase the quantity if required. 
  • The rice should not taste bland. It should taste tangy, spicy and flavorful all at once.
Puli Sadam made with a freshly made Puli Kachal paste replete with peanuts
Make this no onion no garlic tamarind rice for any event!

easy South Indian style tamarind rice served in a bowl placed over a wooden chopping board
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Puliyodharai - Tamarind Rice

This classic tamarind rice from south India is tangy, spicy and flavorful all at once. It is a fantastic make-ahead dish and is ideal for picnics, get togethers, Prasadam or as Neivedyam since it has a long shelf life.
Prep Time25 minutes
Cook Time45 minutes
Course: Mains
Cuisine: Indian- South, South Indian- Tamil
Servings: 10
Calories: 461kcal

Equipment

  • 1 deep and heavy bottomed pan
  • 1 Blender
  • 1 Strainer

Ingredients

For the Puli Kalachal (Tamarind rice paste)

  • 100 grams Tamarind
  • 2 cups Hot water
  • 3 tbsp Jaggery
  • 3 tsp Salt or to taste

To roast and grind

  • 2 tsp Sesame oil
  • 2 tsp Urad dal
  • 2 tsp Channa dal
  • 4 tsp Coriander seeds
  • 1 tsp Whole black pepper corns
  • 1 tsp Fenugreek seeds
  • 2 tsp Sesame seeds
  • 15 Whole Red chilies
  • 1/4 tsp Asafetida

To Temper

  • 1/2 cup sesame oil
  • 1/4 cup raw peanuts
  • 2 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 3 tbsp Channa dal
  • 25 fresh curry leaves

For the Puliyodharai

  • 1.5 cups Cooked and cooled short grain rice
  • 1/2 cup Tamarind rice paste mix

Instructions

  • Soak tamarind in hot water for 20 mins.
  • In the meanwhile, heat a pan with 1 tsp sesame oil.
  • Add urad dal, chana dal, sesame seeds, coriander seeds, pepper, fenugreek and dry red chilies on low medium flame till dal begins to turn light brown.
  • Once done, let cool and grind to a smooth powder.
  • Mash the tamarind well into the water using your hands.
  • Strain this to get rid of strings.
  • Set aside the tamarind extract.
  • Heat a pan with sesame oil.
  • Add peanuts and fry till golden.
  • Drain and set aside.
  • Add mustard seeds to this and once they pop, add urad and chana dal along with curry leaves and asafetida.
  • Once dal turns golden, add fried peanuts and immediately pour the tamarind extract along with salt and jaggery.
  • Simmer this till the raw smell of the tamarind goes away. Takes about 5 mins.
  • Once done, add the ground spice powder and mix well.
  • Turn the flame to medium heat and simmer until the oil begins to float on top and the mixture has reduced by 1/2 in volume.
  • This is our tamarind rice paste.

For making Puliodharai

  • Pressure cook medium grained rice - ideally Sona Masoori or Ponni. I prefer the rice grains to be fluffy and separate from each other.
  • Once rice has cooked, transfer it into a shallow and wide plate and spread it out.
  • Drizzle 1 tsp sesame oil over the rice and fluff the rice up using a fork to make sure that the oil coats the rice grains evenly. This step helps prevent the rice from drying and keeps it fluffy and moist.
  • Allow the rice to cool down completely.
  • Once the rice has cooled down, you will need 1/4 cup of this paste for 1 cup to 1.5 cups cooked rice.
  • I recommend that you start by adding 4 to 5 tbsp to the rice and increase the quantity if required.
  • The rice should not taste bland. It should taste tangy, spicy and flavorful all at once.

Video

Notes

My recipe is an adaptation of the temple style tamarind rice aka Kovil Puliyodharai. This is why it uses a spice powder in the paste.
Tamarind paste - is a good substitute for tamarind. It is definitely a time saver because you don't need to soak it and strain it. 
If you are using store bought tamarind paste, the cooking time will reduce by 1/2 because it is already thick. Any ready to use tamarind paste is processed and therefore doesn't need to be simmered for a long time. 
Using Basmati rice in Tamarind rice - gives a unique flavor. Traditionally, only medium grained rice like Ponni or Sona Masoori is used. But I love this version too. 
Rice that is cooked and cooled thoroughly makes the best Puli Sadam. Hot rice will make the rice mushier and stickier. 
My spice powder uses sesame seeds. This is optional but recommended. While sesame seeds add an earthy taste to this recipe, you can proceed to make this without it at all. 
Sesame oil is what makes this recipe whatever it is. Please do not substitute it with any other oil.
Cooking rice in such a way that the grains are separate and not starchy makes for fantastic Puli Sadam. I recommend cooking it in the open pan if you have the time. This way, we will drain away the starch and thereby have lovely separate grains of rice.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 461kcal | Carbohydrates: 57g | Protein: 8g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Sodium: 1187mg | Potassium: 635mg | Fiber: 8g | Sugar: 23g | Vitamin A: 1242IU | Vitamin C: 246mg | Calcium: 108mg | Iron: 4mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!
 

Aval Upma with Coriander & Coconut

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Aval Upma is something that is a light evening tiffin in many south Indian homes. Like every Indian recipe out here, this humble dish also has different variations. In this post, I am sharing how to make Avalakki (Aval) with coriander, coconut & zucchini.

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South Indian style Poha with mixture as topping in a plate
This south Indian style Aval Upma has a healthy twist to it
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Avalakki 

in Kannada or Aval in Tamil, no matter how you refer to these rice flakes, they have a special place in many South Indian homes. Served typically as breakfast or a light evening snack, it is filling, easy to put together and serves a crowd easily.

During festival times or when I am hosting a get together where I need to serve food without onion and garlic, this recipe remains my go-to. 

You can easily double or triple it and it requires almost no chopping. Win!

Ingredients 

My recipe has a fresh coconut and coriander paste, cashews and zucchini along with regular white Poha. To put it in a nutshell, we need

  • Medium thick Poha or rice flakes 
  • Cashews 
  • Peanut oil
  • Mustard and Urad Dal
  • fresh coconut, coriander leaves, ginger etc for the spice paste
  • lemon juice for that zesty kick
  • some mixture to top it all off before you serve (if you like it)

Variations

Red Poha

To give your Avalakki an instant fiber boost, switch from regular white rice flakes to red rice flakes or any variety of heirloom rice flakes. 

  • My version is without onions and garlic. But you can add lots of onions to make this a crossover between Kanda Poha and regular Aval Upma.
  • Using other nuts and seeds like almonds, sunflower seeds and peanuts is a great way to add more good fats to this recipe.
  • Other vegetables that taste delicious in this include potatoes, bell peppers, carrots, beans and green peas. You could also do a mixed vegetable version for a more colorful visual appeal.
  • A typical way of enjoying Poha in the northern regions of India is topping it with nylon Sev. In our house, we like adding Khatta Meeta mixture as a topping. This is optional but recommended.
coriander poha

More Poha Recipes

If you are looking for more ways to use up rice flakes or simply love Poha, here are some more recipe ideas.

 

Recipe Notes

Dry Poha or Aval Upma

is the biggest challenge many people face. Of course, eating it when it becomes dry is not such a great experience. Here are some tips to ensure that your Poha stays moist and fluffy throughout the time until ready to eat.

  • If you are using thick rice flakes, you have to soak them in water for at least 20 mins. This makes it well hydrated and prevents it from drying later.
  • For medium flakes, I recommend adding at least 1/2 cup water while you cook it over heat. This balances any moisture that evaporates and helps retain the fluffy texture.
  • Thin flakes are not a great choice for making Upma. Ideally, they are used in Chiwda recipes. But if that is all you have, then just place it in a colander, rinse it until water runs clear and cook covered over heat. This traps in the steam and moisture. 

To retain the vibrant green color in this dish, do not skip the lemon juice. This helps maintain the gorgeous green color even after it cools down.

Shelf life, making ahead and storage

  • Personally, since this recipe comes together in a jiffy, I really don’t bother freezing it. 
  • If you live in a cold weather country like Germany and are making this during any time other than summer, you can easily prepare it at least 4 to 6 hours before the event.
  • Since it is heavy in coconut, I do not recommend storing it for more than 1 day in the fridge.
  • Steam any leftovers in a steamer or in the Instant Pot and serve hot.

Serving Suggestions

Ever since we moved to Germany, I do pack this as lunch along with some salad and a smoothie. You can also enjoy this just like us or with some Masala Chai.

For a step by step video recipe, please click the JUMP TO VIDEO button at the very top. 

Directions

  • Place the rice flakes in a colander and wash it well until water runs clear. Let the water drain. While this happens, make the spice paste.
  • To a blender, add cilantro, green chilis, ginger, cumin seeds, lemon juice, coconut, sugar, salt and turmeric. Blend to a slightly coarse paste. Set aside.
  • Heat a heavy bottomed 5 quart skillet or frying pan with peanut oil. 
  • When the oil is hot, add cashews and once they begin to brown, tip in the Urad Dal.
  • When the Dal begins to brown, add the mustard seeds, reduce the heat to medium and allow them to splutter.
  • Now, add the zucchini and saute on medium heat until it softens. This takes about 2 to 3 mins.
  • As soon as the zucchini softens, add the ground spice paste, stir well to combine and cook on low heat for 1 minute.
  • Next, add the hydrated Poha to the pan. Stir a few times until the mixture coats the soaked Poha evenly. 
  • To keep the Poha from drying up further, add 1/2 cup water to your blender, rinse well and add this to the Poha at this stage.
  • Add the remaining lemon juice and continue to mix well to ensure that everything is well incorporated.
  • Switch off the heat and cover the pan.
  • Take the pan off the cooking range and let it sit covered for at least 30 mins before serving.
  • This step helps the Poha to become fluffy and stay moist 
Easy no onion no garlic Aval Upma
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Aval Upma with coriander and coconut

South Indian style Poha made with a delightful fresh spice paste and a good amount of zucchini for a nutrition bump.
Prep Time15 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Indian
Servings: 5
Calories: 182kcal
Author: Anusha Praveen

Ingredients

For the spice paste

  • 3 green chilis
  • 1/4 inch knob of ginger
  • 1 tsp cumin seeds
  • 1 cup cilantro finely choppped
  • 1 cup fresh coconut sliced
  • 1.5 tsp salt or to taste
  • 1 tsp sugar
  • 1 tsp ground turmeric
  • 1 tbsp lemon juice

Other Ingredients

  • 2.5 cups rice flakes medium thick variety
  • 1 tbsp peanut oil
  • 12 to 14 cashew halves
  • 1 tsp mustard seeds
  • 1.25 tsp urad dal
  • 1 cup zucchini finely chopped
  • 1 tbsp lemon juice
  • 1/2 cup water

Instructions

  • Place the rice flakes in a colander and wash it well until water runs clear. Let the water drain.
  • While this happens, make the spice paste.
  • To a blender, add cilantro, green chilis, ginger, cumin seeds, lemon juice, coconut, sugar, salt and turmeric.
  • Blend to a slightly coarse paste. Set aside.
  • Heat a heavy bottomed 5 quart skillet or frying pan with peanut oil.
  • When the oil is hot, add cashews and once they begin to brown, tip in the Urad Dal.
  • When the Dal begins to brown, add the mustard seeds, reduce the heat to medium and allow them to splutter.
  • Now, add the zucchini and saute on medium heat until it softens. This takes about 2 to 3 mins.
  • As soon as the zucchini softens, add the ground spice paste, stir well to combine and cook on low heat for 1 minute.
  • Next, add the hydrated Poha to the pan. Stir a few times until the mixture coats the soaked Poha evenly.
  • To keep the Poha from drying up further, add 1/2 cup water to your blender, rinse well and add this to the Poha at this stage.
  • Add the remaining lemon juice and continue to mix well to ensure that everything is well incorporated.
  • Switch off the heat and cover the pan.
  • Take the pan off the cooking range and let it sit covered for at least 30 mins before serving.
  • This step helps the Poha to become fluffy and stay moist

Video

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 182kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 871mg | Potassium: 211mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1203IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 6mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

South Indian Potato Curry For Poori

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In Tamil Nadu, a southern Indian state, we serve this iconic potato curry alongside fluffy Poori for breakfast or dinner. Lovingly called Poori Kizhangu in Tamil, this is an evergreen combination that cheers up anyone.

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Pooris served with a traditional South Indian potato curry
Poori Kizhangu is an iconic tiffin combination

Urulai Kizhangu Masala

is what you will get if you order Pooris in a typical south Indian, especially, Tamil restaurant. This is a heady combination of potatoes, ginger, green chilis and onions all cooked together to a slightly creamy gravy.

The beauty is that it has no spice powders. Some folks even make it without onions. Yes! That is an option and trust me, the ones without onion and garlic taste brilliant, too.

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Ingredients

We just need basic south Indian pantry staples for this recipe. And here they are-

  • Peanut oil or any neutral flavored vegetable oil
  • Mustard seeds, Urad dal and Chana dal 
  • Ginger, curry leaves and green chilis
  • Plenty of onions- preferably red but yellow work well too.
  • Some tomatoes for the tang
  • Potatoes -obviously. Go for the ones that are starchy. I find russet ones great here!
  • Water 
  • Salt 
  • and of course, cilantro

Variations 

Across south India, you will come across different variations to this humble yet marvel of a potato curry. My version is something that you will find in many restaurants in Tamil Nadu. But the ones below are equally amazing.

  • Many people add fennel seeds and garlic to this curry. Needless to say, both are flavor boosters.
  • Adding peas, carrots and beans is a common practice. However, most restaurants use an equal quantity of potatoes and onions.
  • I prefer adding a gram flour slurry to this to achieve the slightly thick consistency. But if your potatoes are floury in texture or you prefer a runny curry, give this a miss.
  • Tomatoes are optional. I enjoy this version in particular because the tang from them beautifully balances the flavors here. You can skip them and serve the curry with a wedge of lemon alternatively.

How to make Poori Masal?

The usual method is to cook the potatoes first till they are done and then add them to a gravy base with onions, ginger etc. But …but..time is short today and I prefer making this in my Instant Pot.

You can also cook this in a regular pressure cooker over the stove top.

Or if you want to enjoy that slow cooking process, begin by boiling the potatoes till they are cooked.

Then proceed with the remaining steps and go on to add the potatoes towards the end just before you add the slurry.

Simmer on medium heat till the curry bubbles joyously, finish with cilantro and enjoy.

P.S. Adding cilantro is optional but highly recommended. Of course, add it only if you don’t feel it tastes like soap.

Making this South Indian Potato curry is so easy

Recipe Notes

  • This gravy is all about getting the consistency right. It should neither be too runny nor too thick. The chickpea flour slurry plays a big role in getting the consistency correctly.
  • Onions and potatoes must be in equal proportions. The logic here is that the onions reduce in volume once they cook down. 
  • Any potato in India will work for this. In the US and Europe, look for russet varieties. I prefer the festkochend Kartoffeln in Germany. In Singapore, the russet variety ones are available easily and ideal.
  • You can skip the tomatoes if you prefer. However, your gravy will need 1/2 cup more water in this case.
  • If you do not have chickpea flour but still want to make this- don’t worry. I am not going to tell you to buy a bag of that only to use less than a tablespoon. Instead, reduce the water by 1/2 cup and you are good to go.

Serving suggestions

Enjoy this classic potato curry with Pooris, Dosai or even with Chapati. I serve leftovers with toasted bread. And it tastes even better the next day!

Directions

  • Peel and chop the potatoes. Dunk them in water to prevent discoloration. Thinly slice the onions and chop and assemble the rest of the ingredients.
  • Insert the inner pot into the Instant Pot. Set it on Saute Mode – normal for 12 mins. 
  • Add the oil and wait for the display to read HOT.
  • When the display reads hot, add the mustard seeds along with Chana dal and Urad dal.
  • Gently mix them into the oil by stirring a few times. This will help the mustard splutter.
  • When the dals begin to brown, add the green chilis, chopped ginger and curry leaves. Saute for 30 secs, allowing the chilis to begin to blister.
  • At this stage, add sliced onions along with salt and asafetida. Stir well to ensure that you separate the slices out and they cook evenly till pink and soft.
  • Now, add chopped tomatoes and once they begin to soften up, add the chopped peeled potatoes along with turmeric. Stir to combine and scrape the bottom of the post to gently deglaze.
  • Add water and stir to combine. Press CANCEL.
  • Insert the inner pot into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
  • Set the Instant Pot to Pressure Cook mode- high pressure on 10 minutes. 
  • Wait for the cooking cycle to complete. Once done, wait for the pressure to release naturally.
  • When the pressure drops, press CANCEL, open the lid and mash the potatoes with a light hand using a potato masher. Make sure you leave some potato pieces whole for texture and mouth feel.
  • Combine chickpea flour and water to make a smooth lump free slurry.
  • Stir this into the curry. Set the Instant Pot on Saute mode – normal for 2 mins.
  • Allow the curry to simmer. As the curry simmers, it will thicken. Finish with finely chopped cilantro.
  • Serve hot alongside Pooris.
Classic Urulai Kizhangu Masala for Poori or even for Chapatis

Pooris served with a traditional South Indian potato curry
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South Indian Potato Curry for Poori

The classic iconic Urulai Kizhangu Masala is served with Poori in south India. This Instant Pot version is the restaurant style and is super easy to make.
Prep Time10 minutes
Cook Time25 minutes
Course: Main Course, Mains
Cuisine: Indian- South, South Indian, Tamil
Servings: 6
Calories: 79kcal

Equipment

  • 1 six quart Instant Pot
  • 1 Potato masher

Ingredients

For tempering

  • 1 tbsp peanut oil or any neutral oil
  • 1 tsp mustard seeds
  • 3/4 tsp white urad dal
  • 1 tsp Chana dal
  • 200 grams red onions thinly sliced
  • 1.5 tsp salt or to taste
  • 1/8 tsp Asafetida
  • 100 grams tomatoes chopped roughly
  • 200 grams potatoes peeled and chopped
  • 400 ml water
  • 3/4 tsp ground turmeric

for the slurry

  • 2.5 tsp chickpea flour
  • 2/3 cup water

For garnish

  • 3 tbsp finely chopped cilantro

Instructions

  • Peel and chop the potatoes. Dunk them in water to prevent discoloration. Thinly slice the onions and chop and assemble the rest of the ingredients.
  • Insert the inner pot into the Instant Pot. Set it on Saute Mode - normal for 12 mins.
  • Add the oil and wait for the display to read HOT.
  • When the display reads hot, add the mustard seeds along with Chana dal and Urad dal.
  • Gently mix them into the oil by stirring a few times. This will help the mustard splutter.
  • When the dals begin to brown, add the green chilis, chopped ginger and curry leaves. Saute for 30 secs, allowing the chilis to begin to blister.
  • At this stage, add sliced onions along with salt and asafetida. Stir well to ensure that you separate the slices out and they cook evenly till pink and soft.
  • Now, add chopped tomatoes and once they begin to soften up, add the chopped peeled potatoes along with turmeric. Stir to combine and scrape the bottom of the post to gently deglaze.
  • Add water and stir to combine. Press CANCEL.
  • Insert the inner pot into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
  • Set the Instant Pot to Pressure Cook mode- high pressure on 10 minutes.
  • Wait for the cooking cycle to complete. Once done, wait for the pressure to release naturally.
  • When the pressure drops, press CANCEL, open the lid and mash the potatoes with a light hand using a potato masher. Make sure you leave some potato pieces whole for texture and mouth feel.
  • Combine chickpea flour and water to make a smooth lump free slurry.
  • Stir this into the curry. Set the Instant Pot on Saute mode - normal for 2 mins.
  • Allow the curry to simmer. As the curry simmers, it will thicken. Finish with finely chopped cilantro.
  • Serve hot alongside Pooris.

Video

Notes

This gravy is all about getting the consistency right. It should neither be too runny nor too thick. The chickpea flour slurry plays a big role in getting the consistency correctly.
Onions and potatoes must be in equal proportions. The logic here is that the onions reduce in volume once they cook down. 
Any potato in India will work for this. In the US and Europe, look for russet varieties. I prefer the festkochend Kartoffeln in Germany. In Singapore, the russet variety ones are available easily and ideal.
You can skip the tomatoes if you prefer. However, your gravy will need 1/2 cup more water in this case.
If you do not have chickpea flour but still want to make this- don't worry. I am not going to tell you to buy a bag of that only to use less than a tablespoon. Instead, reduce the water by 1/2 cup and you are good to go.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 79kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 592mg | Potassium: 257mg | Fiber: 2g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 12mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Side Dishes for Poori

Vegetable Kuruma | No Coconut Recipe

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Vegetable Kurma without coconut is just as delicious too. Made with a variety of vegetables, this easy Instant Pot Kurma comes together in 45 mins and is a fantastic weeknight dinner when paired with Rotis or Naan.

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This creamy Kurma is loaded with vegetables and is amazing with rice and rotis
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Korma vs Kurma

For once and for all, let’s put an end to this debate, shall we? 

  • Korma has its roots in Mughal cuisine and is rich in dairy, nuts and dried fruit. It generally uses some form of meat. 
  • Kurma or Kuruma on the other hand, is a south Indian curry (for the lack of a better word) which uses coconut, spices like fennel and black stone moss (Dagad Phool)

Both Korma and Kurma are enjoyed with rice or Indian flatbreads like Chapatis. I must add here- both are vegan friendly and great for batch cooking.

Building blocks of Kurma

I like to think of a recipe as a puzzle that needs different parts to make it complete. Along those lines, you can use these building blocks to create any Kurma you desire.

  • Whole spices- play around with bay leaves, cumin, fennel, cloves, cinnamon and green cardamom. While each has its own aroma and flavor, I recommend that you dont skip fennel seeds, cloves and cinnamon.
  • Onions, ginger and garlic- you can omit these completely if you are looking for sattvic Kurma recipe
  • Use tomatoes instead to give body and volume to the dish
  • The Kurma Sauce – the typical South Indian Kurma does not require any sauce. Instead, we use a freshly ground spice paste that usually involves cashews, poppy seeds and coconut along with chilis or other spices. 
  • Depending on where you live and what you prefer, you may use just cashews and coconut along with green chilis for heat to make a White Kurma 
  • or use all of them to make a delightful flavor packed Kurma base
  • Mixed vegetables, potatoes, mushrooms, just tomatoes are all splendid in a south Indian Kurma. You can also get creative and try beets, zucchini and soy chunks.
  • Salt and a hint of sugar to balance the taste and flavors 

This is pretty much anything that a Kurma needs. What makes or breaks your recipe is the proportions and the way in which it is cooked. 

Here are some more Kurma recipes for you all to try. Almost all of these use a pressure cooker or an Instant Pot because it is so much easier. However, they can all be made in an open pan over the stovetop too.

Shelf life, storage and freezing

  • Store leftovers after they are completely cool in a fridge safe container in the refrigerator for up to 2 days.
  • This mixed vegetable curry keeps well in the freezer when frozen properly in a freezer safe dish for 2 months.
  • Thaw in the microwave before serving. As always, please do not refreeze thawed frozen food.

Variations

  • Use a different mix of vegetables  or just one variety of vegetable to make this recipe. Turnips, Kohlrabi, Cauliflower, green peas, mushrooms, potatoes, carrots all work brilliantly here.
  • To incorporate more protein and good fats from seeds, use hemp seeds, sunflower seeds, pumpkin seeds in combination with the cashews and almonds to make the paste. 
  • If you are going to try this, I recommend using 5 cashews, 5 almonds and 1/2 tsp each pumpkin seeds, sunflower seeds, hemp seeds and melon seeds. 
  • Soaking the nuts and seeds in hot water helps in grinding.
  • To bump up the protein here, you can also add tofu, paneer or textured vegetable protein instead of the vegetables.
  • Finally my secret sauce- I have recently discovered that spice blends like Chicken Masala really elevate dishes like this Kurma. So, in case you have chicken masala on hand, go for it instead of Garam Masala.
  • P.S- Chicken Masala in itself is vegan.

Recipe Notes

  • You can make this dish in an open pan over the stove top, in a regular pressure cooker or in any electric pressure cooker of your choice.

Serving suggestions

Enjoy this vegetable packed curry with 

  • some buttery naans
  • regular Chapatis
  • just steamed rice
  • or some Kerala Parottas – I usually buy frozen ones from Indian stores.
Making Kurma in the Instant Pot is a breeze

Directions

  1. Soak the cashews, almonds and melon seeds in hot water for 20 mins.
  2. Make the spice paste by grinding all the ingredients to a smooth paste. Set aside.
  3. Insert the inner pot into the Instant Pot and set it on Saute Mode- normal for 10 mins.
  4. When the display reads hot, add all the whole spices followed by onions and ginger garlic paste.
  5. Saute until onions begin to turn pink and soften.
  6. Next, add the ground spices and saute for 30 seconds.
  7. Now, add the tomatoes along with mint leaves and cook till tomatoes turn mushy.
  8. When the tomatoes are done, add the chopped vegetables.
  9. Add water, scrape the bottom of the pot with a spatula to deglaze the pot and stir in the ground nut paste.
  10. Press CANCEL. Insert the sealing ring properly into the Instant Pot lid. Close the Instant Pot.
  11. Set it on PRESSURE COOK mode on HIGH PRESSURE for 6 minutes and allow the cooking cycle to complete.
  12. When the cooking cycle is complete, wait for the pressure to release naturally.
  13. Once pressure releases fully and the pin drops, open, stir well and garnish with fresh cilantro.
  14. Serve hot with a salad and some Rotis or rice by the side.

Pressure cooker vegetable Kurma 

  1. Soak the cashews, almonds and melon seeds in hot water for 20 mins.
  2. Make the spice paste by grinding all the ingredients to a smooth paste. Set aside.
  3. In a 5 liter deep pressure cooker or pressure pan, heat oil. When the oil begins to shimmer, add the whole spices and wait for them to crackle.
  4. Now, add the onions and ginger garlic paste.
  5. Saute until onions begin to turn pink and soften.
  6. Next, add the ground spices and saute for 30 seconds.
  7. Now, add the tomatoes along with mint leaves and cook till tomatoes turn mushy.
  8. When the tomatoes are done, add the chopped vegetables.
  9. Add water, scrape the bottom of the cooker with a spatula to deglaze the pot and stir in the ground nut paste.
  10. Close the pressure cooker, put the weight on and cook on medium heat for 2 whistles.
  11. Wait for the pressure to release naturally.
  12. Once pressure releases fully and the pin drops, open, stir well and garnish with fresh cilantro.
  13. Serve hot with a salad and some Rotis or rice by the side.

One Pot Kurma

  1. Soak the cashews, almonds and melon seeds in hot water for 20 mins.
  2. Make the spice paste by grinding all the ingredients to a smooth paste. Set aside.
  3. Heat a heavy bottomed 5 quart Dutch oven or a similar pan with oil.
  4. Allow the oil to heat up until it shimmers.
  5. Add all the whole spices followed by onions and ginger garlic paste.
  6. Saute until onions begin to turn pink and soften.
  7. Next, add the ground spices and saute for 30 seconds.
  8. Now, add the tomatoes along with mint leaves and cook till tomatoes turn mushy.
  9. When the tomatoes are done, add the chopped vegetables.
  10. Add water, scrape the bottom of the pot with a spatula to deglaze the pot and stir in the ground nut paste.
  11. Cook covered on medium heat, stirring occasionally until vegetables are fork tender.
  12. When done, open, stir well and garnish with fresh cilantro.

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Vegetable Kurma

This south Indian style mixed vegetable Kurma uses a chock full of veggies, a creamy nut base and whole spices to create magic alongside Rotis or rice
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course, Mains
Cuisine: Indian- South, South Indian
Servings: 4
Calories: 252kcal

Equipment

  • 1 six quart Instant Pot or a similar electric pressure cooker
  • 1 high speed blender

Ingredients

Spice paste

  • 15 cashews
  • 10 almonds
  • 1.5 tbsp melon seeds
  • 1 cup water

For the Kurma

  • 1 tbsp oil
  • 1 bay leaf
  • 1 tsp fennel seeds
  • 1 clove
  • 1/2 inch cinnamon stick
  • 2 green cardamoms
  • 1 cup red onions finely chopped
  • 1.5 tsp ginger garlic paste
  • 1 tsp Paprika
  • 1 tsp ground turmeric
  • 1.5 tsp Kurma spice blend or use any Garam Masala
  • 1.5 tsp ground coriander
  • 1.25 tsp salt or to taste
  • 1 cup tomatoes roughly chopped
  • 15 mint leaves
  • 1 cup carrots diced
  • 1 cup beans chopped
  • 3/4 cup turnips diced
  • 3/4 cup chayote squash diced
  • 1/2 cup green peas frozen works well too
  • 1.5 cups water
  • 1 tbsp cilantro finely chopped

Instructions

  • Soak the cashews, almonds and melon seeds in hot water for 20 mins.
  • Make the spice paste by grinding all the ingredients to a smooth paste. Set aside.
  • Insert the inner pot into the Instant Pot and set it on Saute Mode- normal for 10 mins.
  • When the display reads hot, add all the whole spices followed by onions and ginger garlic paste.
  • Saute until onions begin to turn pink and soften.
  • Next, add the ground spices and saute for 30 seconds.
  • Now, add the tomatoes along with mint leaves and cook till tomatoes turn mushy.
  • When the tomatoes are done, add the chopped vegetables.
  • Add water, scrape the bottom of the pot with a spatula to deglaze the pot and stir in the ground nut paste.
  • Press CANCEL. Insert the sealing ring properly into the Instant Pot lid. Close the Instant Pot.
  • Set it on PRESSURE COOK mode on HIGH PRESSURE for 6 minutes and allow the cooking cycle to complete.
  • When the cooking cycle is complete, wait for the pressure to release naturally.
  • Once pressure releases fully and the pin drops, open, stir well and garnish with fresh cilantro.
  • Serve hot with a salad and some Rotis or rice by the side.

Video

Notes

You can make this dish in an open pan over the stove top, in a regular pressure cooker or in any electric pressure cooker of your choice.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 252kcal | Carbohydrates: 23g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 884mg | Potassium: 715mg | Fiber: 9g | Sugar: 8g | Vitamin A: 6007IU | Vitamin C: 28mg | Calcium: 124mg | Iron: 4mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Vatha Kuzhambu with Manathakkali

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Vatha Kuzhambu or Vathal Kuzhambu is what I call as a tangy reduction of a mix of spices, tamarind and sundried vegetables. Simmered on low heat in a soapstone pot, this Kuzhambu can make anyone drool.

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Made with sesame oil and all sorts of spices, this Kuzhambu is not just yum but also nutrient packed
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Vathal or sun-dried vegetables

play an important role in Indian food. The variety of vegetables that are sundried vary from region to region. In South India, it is the seasonal vegetables that are mostly sun dried.

Unripe mangoes, cluster beans, green chilis, nightshade berries, turkey berries and lotus stems are the most common among all of them. 

For this recipe, I have used dried nightshade berries. 

Manathakkali

is a small berry like fruit that actually belongs to the nightshade family. Manathakkali Keerai is a leafy green variety that grows abundantly in most backyards and are foraged for making stir-fries and Kootu.

The fruits are collected, washed and then dried until they become completely dry and wrinkled. Some people add salt to this and some don’t. 

These dried berries are called Manathakali Vathal and are used to make gravies like this Kuzhambu. In my house, we fry these in ghee and mix it with hot rice. It tastes delicious!

Vathal Kuzhambu

in general uses one of these sun-dried vegetables. Vathal, in Tamil translates to something that is dried up and hence the name. For this hotel style Kuzhambu, I love using either Manathakkali or dried turkey berries (Sundakkai).

Ingredients

  • Sesame oil is the most important ingredient for this recipe. Please do not substitute it with any other oil.
  • Shallots, garlic, tomatoes for adding depth, body and flavor
  • Whole spices like fennel seeds, fenugreek seeds, cumin and coriander seeds along with whole black pepper corns
  • Dry red chilis for spice and heat
  • Tamarind for the tangy taste
  • Curry leaves for aroma
  • Manathakkali Vathal – sundried nightshade berries that are available in Indian grocery stores easily.
  • Salt and jaggery
  • Water 
  • Ginger for tempering along with usual tempering ingredients like mustard and fenugreek seeds

Storage and shelf life

  • Shelf life- this recipe uses a generous amount of sesame oil and tamarind. Both these help in prolonging the shelf life of this dish. This Kuzhambu stays fresh for up to 2 days at room temperature.
  • You can refrigerate this for 10 days. To prevent molding or fungi, store the Kuzhambu in a clean and air tight jar. Always handle it with a moisture free and clean spoon. Reheat only as much as you require.
Enjoy this tangy South Indian classic with hot rice and Keerai Kootu

Recipe Notes

  • For making any tamarind heavy Kuzhambu, use sesame oil. That is the authentic way and it has no substitute.
  • Instead of Manathakkali, you can also use Sundakai aka sundried turkey berries.
  • Sambar onions are ideal for this recipe. However, if you cannot source them easily, use banana shallots or even regular shallots here. If you can’t source any of them, use red onions instead.
  • Jaggery takes this dish to another level. It helps balance the spice and tang and I highly recommend adding it.

More Kuzhambu Recipes

Vatha Kuzhambu served in a bowl with a spoon at the background. Spices scattered around the bowl randomly.
Vathal Kuzhambu, a tangy concoction of sun dried veggies, spices and tamarind

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Vatha Kuzhambu

This classic Tamil style Vatha Kuzhambu uses shallots, garlic and sun dried veggies along with the goodness of sesame oil.
Prep Time30 minutes
Cook Time40 minutes
Course: Main Course, Mains
Cuisine: Indian- South, South Indian
Servings: 8
Calories: 152kcal

Equipment

  • 2 frying pans
  • 1 Blender
  • 1 set measuring spoons

Ingredients

  • For the spice paste
  • 2 tbsp sesame oil divided
  • ½ tsp each whole black pepper corns cumin seeds, fenugreek seeds, fennel seeds
  • 1.5 tsp coriander seeds
  • 2.5 tbsp Manathakali Vathal
  • 12 curry leaves
  • 5 to 6 dry red chilis
  • 4 shallots peeled and sliced I used european ones and they are bigger than sambar onions. If you are using sambar onions, you will need 8 of them
  • 4 garlic cloves
  • 1 cup coarsely chopped tomatoes
  • Salt and jaggery for taste
  • Upto ½ cup water for grinding the paste
  • For the Kuzhambu-
  • A small gooseberry sized tamarind soaked in 2 cups hot water for 30 mins
  • ¼ cup sesame oil
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 10 shallots or sambar onions peeled
  • 1 tbsp Manathakali Vathal
  • 1 tsp turmeric powder
  • 1 cup more hot water to adjust consistency
  • Ground paste
  • For tempering-
  • 1 tbsp sesame oil
  • 1 tsp finely chopped ginger
  • A handful of curry leaves

Instructions

  • Soak the tamarind as directed before you begin the other steps.
  • As the tamarind soaks, prepare the spice paste.
  • Heat a pan with 1 tbsp of sesame oil.
  • Add shallots, Manathakkali Vathal, curry leaves, followed by all the whole spices.
  • Reduce the flame to the lowest and continue to saute till shallots begin to brown.
  • Transfer to a plate.
  • To the same pan, add the remaining 1 tbsp of sesame oil.
  • Add garlic, and when they begin to brown, add tomatoes. Combine and let it cook till the tomatoes begin to lose shape.
  • At this stage, add the dry red chilis.
  • Mix well and continue to cook till the tomatoes are mushy.
  • Transfer to a plate and wait for it to cool.
  • When the ingredients are cool, transfer the shallot mixture + this tomato garlic mixture to a blender.
  • Add ¼ c to ½ c water and blend to a really smooth paste.
  • Kuzhambu
  • Heat a pan with ¼ cup of sesame oil.
  • Pop the mustard seeds and add fenugreek seeds.
  • When the fenugreek begins to change color, immediately tip in the shallots and Manathakkali Vathal.
  • Sauté until shallots are pink and translucent.
  • Mash the tamarind well into the water in which it was soaked.
  • Strain this through a strainer and add the extract to the pan.
  • Add turmeric powder and let it simmer for 5 mins or until the raw smell of the tamarind goes away.
  • Now, add the ground paste to the pan and reduce the heat.
  • Rinse the blender with 1 cup of water.
  • Add this to the pan and stir to mix everything well.
  • Continue to simmer until the mixture reduces by ½ in volume.
  • At this stage, you will see that the oil floats to the surface.
  • Tempering
  • Heat a pan with 1 tbsp of sesame oil.
  • Wait for the oil to shimmer.
  • Now, add chopped ginger and curry leaves.
  • When the ginger has fully wilted, add this to the Kuzhambu and serve hot.

Video

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 152kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 224mg | Fiber: 2g | Sugar: 4g | Vitamin A: 298IU | Vitamin C: 37mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Bagalabath | Thayir Sadam

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In South India, a meal is incomplete without Thayir Sadam aka Bagalabath. Usually, we just mix rice and curd as the third course. Festive times are different. This creamy and slightly tangy Bagalabath is also offered as Neivedyam or Prasadam.

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South Indian curd rice served in a bowl with pickle
Bhagalabath is effortless Prasadam

Curd Rice is

rice mixed with curd. It is a ritual in many south Indian homes. A lot is done so that the last course of any South Indian meal- the humble Thayir Sadam is enjoyed. Come summer, it pairs beautifully with seasonal pickles, especially mangoes prepared in different forms.

On other days, there is either some crispy potato fry, Vendakai peanut curry or a spicy Pudina Thogayal to eat it with.

In Telugu,

we call this Dhaddhojanam and in Tamil, simple Thayir Sadam. My friends from the northern states love this Dahi Chawal and Achaar with a passion too. 

In this post, I want to share all those teeny tiny things that I do to make my curd rice exemplary,

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Ingredients

  • Raw rice- I love Sona Masoori here
  • Butter – to bring a creamy texture
  • Yogurt – fresh, home made yogurt with a slight tang is ideal here.
  • Ghee for tempering
  • Cashews, raisins, green chilis, ginger and curry leaves for flavors
  • Usual suspects like mustard seeds and cumin seeds 
  • Cilantro leaves for garnish
  • Add ins are optional but recommended- raw green mangoes, pomegranate pearls and green grapes are fantastic additions.
easy mini meal with tamarind rice, coconut rice, gasagasa payasam and curd rice
This mini meal is what we serve as Prasadam and includes Bagalabath

Here is the recipe video

Method

  • Place the rice in a colander and wash thoroughly.
  • Transfer to a deep bowl, add required amount of water, salt and butter.
  • Pressure cook to a mush for 5-6 whistles.
  • Wait for pressure to release naturally. When pressure releases, open the lid and transfer the cooked rice to a big mixing bowl.
  • Heat a small pan with ghee. When the ghee heats up, add cashew halves and allow them to turn golden. Drain and add it to the rice.
  • Next, add raisins and fry them till they become plump. Drain and set aside.
  • To the remaining ghee, add curry leaves, fry for 30 secs. Drain and set aside.
  • Add mustard seeds now and when they crackle, add cumin seeds and asafetida.
  • At this stage, you can add finely chopped ginger and green chilis. Skip this step if you are making it kid friendly.
  • Add this tempering to the rice mixture.
  • Now, to the bowl, add water and salt. Mash the mixture with a potato masher.
  • Set this aside to allow it to cool.
  • To a pot, add freshly set yogurt and water. Whisk until smooth.
  • Transfer the whisked yogurt to the rice mixture. Using a ladle, mix everything well, making sure there are no lumps of rice. 
  • In case the rice is thick, add more yogurt to adjust consistency.
  • If you prefer, add pomegranate and grapes at this stage and mix gently.
  • Our Bagalabath is now ready to be served with pickle and vegetable curry of your choice.

Recipe Notes

  • Making an exemplary curd rice begins with mushy rice. Sona Masoori rice or Seeraga Samba rice are excellent varieties for this.
  • I recommend pressure cooking the rice for at least 6 to 7 whistles with more water than usual to achieve this mushy texture.
  • Any store bought yogurt will work here. If you are in Germany, I recommend the Gazi yogurt. In Singapore, I lean towards Fage or Milky Mist. 
  • Allowing the rice to cool down completely before stirring in the yogurt will prevent it from becoming bitter and watery after a while. 
  • Add ins like pomegranate, raw mango, chopped green grapes, cashews, raisins, shredded carrots, cubed cucumbers make this humble dish rich and decadent. You can serve it with all these add ons if it is a part of a party menu.

South Indian curd rice served in a bowl with pickle
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Bagalabath or Thayir Sadam

Bagalabath is a creamy and delicious combination of rice and yogurt tempered with whole spices and nuts. Ideal when served as a last course in a South Indian spread or as a humble Pooja offering
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course, Mains
Cuisine: South Indian, South Indian- Tam Brahm, South Indian- Tamil
Servings: 5
Calories: 293kcal

Equipment

  • 1 Pressure cooker
  • 1 Mixing bowl
  • 1 set ladles
  • 1 Whisk

Ingredients

  • 1 cup raw rice
  • 3-4 cups water
  • 1 tsp salt
  • 1 tsp butter

For the Thayir Sadam

  • 2.5 cups freshly set yogurt
  • 1 cup water
  • 1 tsp ghee
  • 12 cashews`
  • 2 tbsp raisins
  • 12 curry leaves
  • 2 dry red chillis
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp finely chopped ginger
  • Salt to taste

Optional add ins

  • 2 tbsp raw mango chopped
  • 1.5 tbsp pomegranate pearls
  • 10 green grapes

Instructions

  • Place the rice in a colander and wash thoroughly.
  • Transfer to a deep bowl, add required amount of water, salt and butter.
  • Pressure cook to a mush for 5-6 whistles.
  • Wait for pressure to release naturally. When pressure releases, open the lid and transfer the cooked rice to a big mixing bowl.
  • Heat a small pan with ghee. When the ghee heats up, add cashew halves and allow them to turn golden. Drain and add it to the rice.
  • Next, add raisins and fry them till they become plump. Drain and set aside.
  • To the remaining ghee, add curry leaves, fry for 30 secs. Drain and set aside.
  • Add mustard seeds now and when they crackle, add cumin seeds and asafetida.
  • At this stage, you can add finely chopped ginger and green chilis. Skip this step if you are making it kid friendly.
  • Add this tempering to the rice mixture.
  • Now, to the bowl, add water and salt. Mash the mixture with a potato masher.
  • Set this aside to allow it to cool.
  • To a pot, add freshly set yogurt and water. Whisk until smooth.
  • Transfer the whisked yogurt to the rice mixture. Using a ladle, mix everything well, making sure there are no lumps of rice.
  • In case the rice is thick, add more yogurt to adjust consistency.
  • If you prefer, add pomegranate and grapes at this stage and mix gently.
  • Our Bagalabath is now ready to be served with pickle and vegetable curry of your choice.

Notes

Making an exemplary curd rice begins with mushy rice. Sona Masoori rice or Seeraga Samba rice are excellent varieties for this.
I recommend pressure cooking the rice for at least 6 to 7 whistles with more water than usual to achieve this mushy texture.
Any store bought yogurt will work here. If you are in Germany, I recommend the Gazi yogurt. In Singapore, I lean towards Fage or Milky Mist. 
Allowing the rice to cool down completely before stirring in the yogurt will prevent it from becoming bitter and watery after a while. 
Add ins like pomegranate, raw mango, chopped green grapes, cashews, raisins, shredded carrots, cubed cucumbers make this humble dish rich and decadent. You can serve it with all these add ons if it is a part of a party menu.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 293kcal | Carbohydrates: 47g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 541mg | Potassium: 351mg | Fiber: 2g | Sugar: 9g | Vitamin A: 366IU | Vitamin C: 52mg | Calcium: 176mg | Iron: 3mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Curd Rice Ideas

Vegetable Poha – Simple Indian Breakfast

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Vegetable Poha is south India’s answer to Kanda Batata Poha, IMHO. This easy and wholesome breakfast recipe works just as well for lunchbox and for dinner too. Made with a bunch of vegetables, cashews and fluffy Poha, this delicious and vegan dish comes together in less than 30 mins. 

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A bowl of fluffy vegetable poha
Simple, comforting vegetable poha – ready in under 30 minutes for busy mornings.

Ingredients 

This vegetable loaded flattened rice dish is a classic example of using pantry staples in the best way possible.

  • Cold pressed or regular peanut oil for popping spices and adding flavor and depth.
  • Cashews bring a beautiful crunchy texture.
  • Onions and green chilis 
  • Mixed vegetables like carrots, beans, potatoes and green peas work well.
  • Ground turmeric for that gorgeous golden hue
  • Some lemon juice to balance the dish
  • Garnishes like cilantro and curry leaves

What type of Poha works well here?

In a typical Indian grocery store, you will find different types of Poha. Just as a mini primer- Poha is called Aval in Tamil, Avalakki in Kannada, Atukalu in Telugu and flattened or parched rice flakes in English. 

  • Thin Poha – this variety is lacy and thin, making it perfect for snacks like Chivda.
  • Medium Poha works excellently in dishes that use some sort of liquid or moisture. Since this softens easily, doesn’t require any pre-soaking and lends itself well to various flavors, this is my recommendation for this recipe too.
  • Thick Poha, in our house, is used in South Indian mixture. Since it is thick, it does not absorb moisture quickly. It also works brilliantly in dishes that call for broken Poha grits like this Gojju Avalakki.
  • Red rice poha or brown rice poha are both healthier options. They have a better mouth feel, are chewy and dense. For a fiber rich Aval Upma, opt for this variety.
Close-up of fluffy, non-sticky vegetable poha showing individual grains and colorful veggies.
Easy south Indian style vegetable loaded Poha is great as breakfast and for lunchbox

Variations

  • Add some coconut for the classic south Indian finish. Fresh grated coconut or unsweetened desiccated grated coconut work equally well here. 
  • Switch cashews to peanuts for a different taste and texture.
  • Add some tomatoes too for a vibrant red hue and a tangy taste. I love this version!
  • During season, you can also add chopped raw mango pieces to this. Think tangy bits in between mouthfuls of this dish. So good!
  • Instead of using regular Poha, you can use millet flakes to make the same Upma. 
  • For a good measure of protein, add grated tofu, steamed moong dal, cooked sprouts or steamed edamame to this dish.
  • I recommend 1 cup grated tofu or 3/4 cup steamed edamame or 1/2 cup steamed moong dal or 3/4 cup cooked sprouts to this dish.

Shelf life, storage and leftovers

  • Leftover vegetable Aval upma keeps well in the fridge for 2 days. A caveat though- if you have added fresh grated coconut, it will keep well only for 1 day.
  • Freezing is also quite simple. Allow all leftovers to cool down completely. Transfer to a freeze safe container, label and freeze for up to 1 month.
  • To thaw frozen Aval, remove the container or bag from the freezer and let it sit on the counter top for 3 to 4 hours. Transfer to a steel bowl and steam in the Instant Pot for 10 mins. Once pressure drops, serve hot.
  • Since this is a quick recipe, I do not batch cook it in full. Instead, I choose to just prep the vegetables and keep it in the freezer. Whenever I need to make this or any dish that calls for mixed vegetables, I use these.

Serving Suggestions

  • With Greek Yogurt is how we love this. If you want a wholesome plant based meal, switch this to nut milk based yogurt. My bet is on cashew yogurt.
  • You can also serve this with some Chana Ghashi, coconut chutney or even Pudina Thogayal.
  • If you plan to pack this as lunch, then add some crunchy salad, some fruits and a refreshing iced tea to the meal.

Directions

Prep work- place the Poha in a colander. Wash thoroughly and set it aside for 10 mins. During this time, assemble, gather and prep the other ingredients.

Heat a heavy bottomed pan with peanut oil. Tip the cashews in and fry them until golden brown. Drain and set aside.

To the same pan, add mustard seeds and when they pop, add broken urad dal. When the dal begins to turn golden, add asafetida, green chilis and curry leaves. Fry the green chilis until they blister.

Add finely chopped onions next along with salt. Saute till the onions turn pink and soft.

Next, add peas and potatoes, Mix well. Fry this for 2 to 3 mins. Tip in the chopped carrots, tomatoes and beans next. Add the turmeric next. Stir to combine. 

Reduce flame to medium and cook covered for 5 mins or until the vegetables are fork tender. You will also see the chopped tomatoes becoming mushy.

how to make soft and fluffy Aval Upma?

When you open the lid, you may see a bit of water in the pan. This is perfectly fine. Many times, I have observed that this remnant water or moisture helps soften the Poha further and the result is perfectly fluffy Poha.

However, if you prefer a drier version, then allow the water to dry out before adding the Poha.  

Now, add the washed poha and combine well. 

Cook for 2 mins on medium heat to allow the flavors to come together.

Finish with chopped cilantro and lemon juice. Serve hot.

How to make soft and fluffy vegetable loaded aval upma?

Pack this vegetable Poha with fruits and a crunchy salad to make it a wholesome lunchbox

More Easy Breakfast Ideas

 

A bowl of fluffy vegetable poha
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Vegetable Poha

This vegetable poha is a light, fluffy, and colourful Indian breakfast made with flattened rice, fresh veggies, and a simple tempering of mustard seeds and curry leaves. It comes together in under 30 minutes, making it perfect for busy mornings. Serve it hot with a squeeze of lemon and a cup of chai for a wholesome start to your day!
Prep Time15 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: South Indian
Servings: 4
Calories: 181kcal

Equipment

  • 1 Colander
  • 1 heavy bottomed steel pan or a similar pan
  • Slotted spoons and measuring cups

Ingredients

  • 2.25 cups medium Poha (flattened rice/ rice flakes)
  • 1 tbsp peanut oil or coconut oil
  • 1/8 cup cashew halves
  • 1 tsp mustard seeds
  • 1 tsp broken white Urad dal
  • 5 to 6 green chilis I recommend serrano peppers
  • 10 curry leaves
  • 1/8 tsp asafetida
  • 1 cup finely chopped onions red, purple or yellow all work
  • 1/2 cup frozen green peas
  • 1/2 cup potatoes peeled and cubed potatoes
  • 1/2 cup finely chopped tomatoes
  • 1/2 cup diced carrots
  • 1/4 cup chopped french beans
  • 3/4 tsp ground turmeric powder
  • 2 tsp Salt or adjust to taste
  • 1 tbsp finely chopped cilantro
  • 1 tbsp freshly squeezed lemon juice

Instructions

  • Prep work- place the Poha in a colander. Wash thoroughly and set it aside for 10 mins. During this time, assemble, gather and prep the other ingredients.
  • Heat a heavy bottomed pan with peanut oil. Tip the cashews in and fry them until golden brown. Drain and set aside.
  • To the same pan, add mustard seeds and when they pop, add broken urad dal. When the dal begins to turn golden, add asafetida, green chilis and curry leaves. Fry the green chilis until they blister.
  • Add finely chopped onions next along with salt. Saute till the onions turn pink and soft.
  • Next, add peas and potatoes, Mix well. Fry this for 2 to 3 mins. Tip in the chopped carrots, tomatoes and beans next. Add the turmeric next. Stir to combine.
  • Reduce flame to medium and cook covered for 5 mins or until the vegetables are fork tender. You will also see the chopped tomatoes becoming mushy.
  • When you open the lid, you may see a bit of water in the pan. This is perfectly fine.
  • Now, add the washed poha and combine well.
  • Cook for 2 mins on medium heat to allow the flavors to come together.
  • Finish with chopped cilantro and lemon juice. Serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 181kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1489mg | Potassium: 330mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3213IU | Vitamin C: 73mg | Calcium: 92mg | Iron: 6mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Heerekai Thovve (Ridge Gourd Dal)

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Heerekai Thovve is a creamy combination of Ridge Gourds and Moong lentils. This naturally vegan lentil gravy is a classic Karnataka style dish that you can enjoy with rice and Rotis alike. 

P.S. This post holds a special place in this blog. This was the first recipe that I shared in 2011 when Tomato Blues was born.

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Heerekai Thovve, a medley of Ridge gourd and moong lentils served in a clay pot
Heerekai Thovve uses Peerkangai or Ridge Gourd aka Loofah
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What is Heerekai?

Heerekai , called as Peerkangai in Tamil, Beerekaya in Telugu and Turai in Hindi, is a variety of gourd. A seasonal treasure during summers and monsoons, this local vegetable is a nutrition treasure trove.

Since it has a light spongy texture, it is often confused with the smooth gourd. But, the two are only similar.

We make so many dishes with Heerekai. Bajji, Dal, Chutney and this Thovve are some of those that are regulars in my family.

Ingredients

A beginner friendly recipe in every sense, this dish calls for some basic South Indian pantry staples, ridge gourds and moong dal.

  • Tempering- using vegetable or coconut, some south Indian spices like mustard seeds along with Chana and Urad dal.
  • Ridge Gourds- choose ones that are fresh and tender. Those that feel hard to squeeze are mature and fibrous. These eventually turn into winsome Loofahs if you have the patience to sun dry them.
  • Moong Dal – is what adds creaminess and body to this dish. Oh and of course, the protein!
  • Green chilis – for spice. Use Serrano peppers or bullet chilis for best results. Adjust the number according to your spice tolerance.
  • Lemon juice- lends a refreshing tangy taste to this dal. 

Thovve – Karnataka’s answer to Pappu

If you have ever visited an Andhra household, you would know how dear Pappu is to them. Pappu, in simple terms, means lentils or dal.

In a broad sense, Thovve is the equivalent of Pappu. Generally, Sambar and Huli are more popular in Karnataka and this simple gem of a recipe is like the underdog.

Variations

  • You can use the same recipe and make different versions of Thovve. Other vegetables that work well here include bottle gourd, green tomatoes and zucchini.
  • How about the Dal? – Masoor and Toor dal are amazing in this recipe too. You can also use a mix of all the three varieties.
Beerekai Pappu or Ridge gourd dal, a vegan lentil curry
Thovve – a simple and nourishing dish made with lentils

Freezing, leftovers and shelf life

  • Shelf life- this dal keeps well for 2 days in the fridge and for upto 4 weeks in the freezer.
  • To freeze Ridge Gourd dal, transfer cooled dal to small 1 cup portion freezer-safe containers. Label and freeze.
  • Thawing is easy- just let it thaw overnight in the fridge or over the countertop for 3 to 4 hours. The microwave is a quick alternative. Once thawed, reheat gently and serve.
  • Like with all frozen food, please do not refreeze after thawing.

Recipe Notes

  • If you cannot source fresh ridge gourds, frozen ones work brilliantly in this dish. You can find frozen ridge gourd in the freezer section in your Asian store or Indian grocery store.
  • You can cook this recipe over the stove top, in a regular pressure cooker or using any electric pressure cooker that you have. I have used the Instant Pot here.
  • The simmering step towards the end is crucial to getting the consistency right for this recipe. Please dont skip it.
  • Lemon juice is best added here after the cooked dal has cooled down considerably. When added while the dal is hot, it tends to leave a bitter aftertaste.
  • Garlic is generally not added in many households. Since we love its flavor, I have added it here. Feel free to skip it if you prefer no garlic.

Directions

Prep work

  1. Place the moong dal in a colander. Wash well. Transfer to a mixing bowl, add 2 cups water and let it soak for 20 mins.
  2. In the meantime, peel the ridge gourd and chop them into small chunks. 

Instant Pot Ridge Gourd Dal

Place the inner pot into the Instant Pot. Plug in and press SAUTE mode on NORMAL. Set the timer to 10 minutes. Wait for the display to read HOT.

Add oil once the display reads hot. Allow it to heat up for 30 to 40 secs. When ready, add the mustard seeds and allow them to splutter. 

Now, add the garlic, green chilis, cumin seeds and Chana Dal along with curry leaves and a dash of asafetida. Wait for the Dal to begin to brown and the chilis to blister.

Tip in the chopped and peeled ridge gourd and saute for 2 to 3 mins.

Once the gourd wilts down in volume, drain the soaked moong dal and add this to the inner pot along with water, salt and turmeric powder.

step by step guide to making instant pot dal with ridge gourd

Stir to combine. Press CANCEL. Make sure that the sealing ring has been inserted properly into the lid. Close the Instant Pot. 

Press PRESSURE COOK mode and set it on HIGH PRESSURE for 10 minutes. Allow the cooking cycle to complete and wait for the pressure to release naturally.

When the pressure releases, press CANCEL. Open the Instant Pot, mash the dal gently with a soup ladle.

how to make Heerekai Thovve?

Now, start the Instant Pot on SAUTE mode for 2 mins and allow the dal to simmer.

As soon as the Saute cycle is complete, wait for the Dal to become warm. Stir in the lemon juice and finish with chopped cilantro. 

Beerekai Pappu or Ridge gourd dal, a vegan lentil curry
Thovve – a simple and nourishing dish made with lentils

Heerekai Thovve, a medley of Ridge gourd and moong lentils served in a clay pot
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Heerekai Thovve

A delicious medley of ridge gourd and moong lentils cooked to a creamy consistency. Perfect with either Rotis or Rice, this vegan dish is a classic from Karnataka.
Prep Time20 minutes
Cook Time20 minutes
Course: lentils, Mains
Cuisine: Indian- South, Karnataka
Servings: 4
Calories: 142kcal

Equipment

  • 1 six quart Instant Pot

Ingredients

  • 400 grams Ridge gourd peeled and chopped
  • 1/2 cup Moong dal
  • 2 tsp coconut oil or any vegetable oil
  • 1 tsp mustard seeds
  • 1.5 tsp Chana Dal
  • 2 garlic cloves sliced
  • 10 curry leaves
  • 1 tsp cumin seeds
  • 1/8 tsp asafetida
  • 2.5 cups Water
  • 3/4 tsp turmeric powder
  • 1.25 tsp salt or to taste
  • 1.25 tbsp lemon juice
  • 2 tbsp chopped cilantro

Instructions

Prep work

  • Place the moong dal in a colander. Wash well. Transfer to a mixing bowl, add 2 cups water and let it soak for 20 mins.
  • In the meantime, peel the ridge gourd and chop them into small chunks.

Instant Pot Ridge Gourd Dal

  • Place the inner pot into the Instant Pot. Plug in and press SAUTE mode on NORMAL. Set the timer to 10 minutes. Wait for the display to read HOT.
  • Add oil once the display reads hot. Allow it to heat up for 30 to 40 secs. When ready, add the mustard seeds and allow them to splutter.
  • Now, add the garlic, green chilis, cumin seeds and Chana Dal along with curry leaves and a dash of asafetida. Wait for the Dal to begin to brown and the chilis to blister.
  • Tip in the chopped and peeled ridge gourd and saute for 2 to 3 mins.
  • Once the gourd wilts down in volume, drain the soaked moong dal and add this to the inner pot along with water, salt and turmeric powder.
  • Stir to combine. Press CANCEL. Make sure that the sealing ring has been inserted properly into the lid. Close the Instant Pot.
  • Press PRESSURE COOK mode and set it on HIGH PRESSURE for 10 minutes. Allow the cooking cycle to complete and wait for the pressure to release naturally.
  • When the pressure releases, press CANCEL. Open the Instant Pot, mash the dal gently with a soup ladle. Now, start the Instant Pot on SAUTE mode for 2 mins and allow the dal to simmer.
  • As soon as the Saute cycle is complete, wait for the Dal to become warm. Stir in the lemon juice and finish with chopped cilantro.

Notes

  1. Soaking the Moong dal helps in faster cooking. In general, adding salt to lentils while cooking hinders the cooking process. I recommend soaking to avoid this.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 142kcal | Carbohydrates: 22g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 746mg | Potassium: 88mg | Fiber: 3g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 58mg | Calcium: 59mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Dal Recipes

Restaurant Style Shahi Paneer

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Shahi Paneer is a rich and luscious dish that uses chunks of Indian cottage cheese, nuts and a creamy gravy base. Serve this with Rotis, Naan or any rice of your choice.

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creamy shahi paneer served in a black wok
Shahi Paneer, as the name suggests, is truly a royal dish!

What is Shahi Paneer?

Shahi paneer is a curry fit for royalty as the name suggests. Shahi refers to Mughals and this is a Mughalai dish that uses a mix of rich ingredients.

We are not big fans of onion tomato gravy based paneer dishes. Somehow, i find it too sweet or too sour when i order them at a restaurant. But Shahi paneer is something we all love.

There are many versions of this popular Paneer dish. Some recipes call for adding yogurt while others use cream. Certain versions dont use tomatoes too.

This naturally gluten free dish called Shahi Paneer packs a punch in terms of flavor and taste
Enjoy Paneer Shahi Korma with carbs of your choice

The shallow fried cubes of paneer swathed in that rich , smooth and silky gravy is a treat indeed.

However, making shahi paneer is a bit time consuming. But it is worth the effort. Any number of efforts is worth this decadence.

Ingredients

  • A spice powder – that uses aromatic Indian spices including peppercorns, star anise and black cardamom. Our recipe begins with the prep work for this ground spice mix.
  • Onion and tomatoes – are used for creating the body for this dish. 
  • Aromatics like ginger and garlic along with other spices
  • Cashews – for richness. (check variations for more substitute ideas)
  • Paneer – you can use both low fat and regular fat paneer for this dish. 
  • Milk – to adjust consistency and add a subtle hint of sweet.

Variations

  • Cashews can easily be substituted with soaked pumpkin or melon seeds. Almonds are a great substitute here too.

  • Vegan Shahi Paneer – Non dairy milk like soy or almond milk will work great here as well.If you want to make this a completely vegan recipe, then use tofu instead of paneer, add non dairy milk or soy cream and use oil as the fat for frying.

  • You can also use vegetables like potatoes, peas, carrots, cauliflowers, green beans and mushrooms to make mixed Shahi vegetable curry.

Leftovers, storage and shelf life

  • Leftover Shahi Paneer can be stored for upto 1 day in the fridge and for 2 week in the deep freezer.
  • Another easier option will be to just make the Shahi gravy and freeze this in soup containers. Whenever you want to make this dish, thaw the gravy, add the fried paneer cubes and your dish will be ready.
  • If you want to freeze this curry, I recommend not adding paneer to it. You can add the paneer just before serving.

Success Tips

  • Black pepper is what makes this velvety curry a delight. Please dont skip any of the spices mentioned in this recipe.
  • I recommend adding Roma tomatoes or tomatoes that are slightly sweet for this recipe. Tangy tomatoes do not work as well here. 
  • Personally, I prefer adding cream or milk. You can use yogurt in a pinch but there is always the risk of the gravy curdling when yogurt is used.
  • How to cut the Paneer for this? – thick chunks that are cubes is what we need here. We need to create some surface area to make the frying even and quick. For this reason, thick cubes of paneer or thick but 1 inch  rectangular slabs of paneer are better here.

More Paneer Recipes

Directions

Dry roast all spices in a pan until fragrant. Let cool and grind to a smooth powder. Set aside.

SHAHI PANEER STEPWISE
Roasting spices and making this spice blend is an essential step to getting a great Shahi Paneer

Heat a pan with 1 tbsp oil. Add paneer cubes and fry till golden on all sides. Turn them over using tongs and do this on low flame. Drain and set aside.

SHAHI PANEER STEPWISE

Heat the same pan with 2 tsp oil. Add cashews and fry till golden. Drain. Add garlic and ginger. Fry till garlic begins to brown.

Add the onions and fry till pink. Let cool. Add this to a blender along with the cashews. Blend to a smooth paste.

SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE

Heat the same pan. Add 1 tbsp oil. Bring down flame to medium and the ground paste. Now cook this till it becomes a light brown color.

Do not leave the gravy unattended. It will burn. Keep stirring while this cooks.

Once it changes color, add the ground masala and the remaining spice powders and mix well. Cook for 2 mins. 

By now you will see that the gravy has become a thick paste and also reduced in volume.

SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE

Add tomato puree and continue to cook till raw smell of tomato goes away. Takes 4 -5 mins. Once done add salt and sugar. Mix well.

SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE

Once done, add the milk and stir to combine. Add paneer cubes at this stage, mix and simmer for 2 mins on low flame.

SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE

Your Shahi Paneer is now ready.

chunks of fried paneer simmered in a rich Shahi gravy and served with a garnish of green chilis and ginger on top
Restaurant style Shahi Paneer is ideal for any celebrations!

 

SHAHI PANEER
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Shahi Paneer Recipe| Side Dish For Flatbreads

Shahi Paneer- a rich and decadent curry with succulent paneer. Pairs well with roti, naan and kulcha
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Mains
Cuisine: North Indian
Servings: 3
Calories: 571kcal
Author: Anusha Praveen

Equipment

  • 1 3 qt deep frying pan
  • 1 Blender

Ingredients

  • 1.5 cups Paneer cubes
  • 1/2 cup Milk
  • 1 cup finely chopped Onions
  • 1 cup Tomato Puree I recommend using Roma Tomatoes
  • 1 inch Ginger minced
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chili powder
  • 8 Cashews
  • Salt to taste
  • 1 tsp Sugar
  • 3 tbsp Ghee or oil
  • 1 tbsp Coriander leaves for garnish
  • To roast and grind:
  • 7 White pepper corns
  • 1/2 inch Cinnamon stick
  • 2 cloves
  • 1 Bay leaf torn
  • 1/2 Star anise
  • 1 pod black cardamom discard peel

Instructions

  • Dry roast all spices in a pan until fragrant. Let cool and grind to a smooth powder. Set aside.
  • Heat a pan with 1 tbsp oil. Add paneer cubes and fry till golden on all sides. Turn them over using tongs and do this on low flame. Drain and set aside.
  • Heat the same pan with 2 tsp oil. Add cashews and fry till golden. Drain.
  • Add ginger.
  • Add the onions and fry till pink. Let cool. Add this to a blender along with the cashews. Blend to a smooth paste.
  • Heat the same pan. Add 1 tbsp oil. Bring down flame to medium and the ground paste.
  • Now cook this till it becomes a light brown color. Do not leave the gravy unattended. It will burn. Keep stirring while this cooks.
  • Once it changes color, add the ground masala and the remaining spice powders and mix well. Cook for 2 mins.
  • Now, add tomato puree and continue to cook till raw smell of tomato goes away. Takes 4 -5 mins. Once done add salt and sugar. Mix well.
  • Once done, add the milk and mix well.
  • Add paneer cubes at this stage, mix and simmer for 2 mins on low flame.
  • Your Shahi Paneer is now ready.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 571kcal | Carbohydrates: 21g | Protein: 20g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 118mg | Sodium: 77mg | Potassium: 586mg | Fiber: 3g | Sugar: 10g | Vitamin A: 623IU | Vitamin C: 14mg | Calcium: 629mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Instant Pot Sweet Potato Black Bean Chili

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Instant Pot sweet potato and black bean chili is a true celebration of winter meals. Chunky sweet potatoes, black beans and an array of vegetables come together in this nutritious oil free meal.

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Sweet potato and black bean chili served in a bowl with different toppings
This healthy sweet potato bean chili is so easy to make in the Instant Pot

Vegetarian Chili

exists! After all, why should making chili be limited to ground beef or turkey, right? Sweet potatoes and vegetables like corn and bell peppers come together with black beans in this hearty and healthy winter meal.

This recipe is a vegan and gluten free Chili recipe. Added bonus is that it has no oil.

Dump and Go Recipes

like these are a Godsend on busy weeknights. In under an hour, you have a healthy, wholesome and meal ready. 

Since you do not need to sauté anything in this recipe, it is a stellar dump and go recipe that can be batch cooked. So much time saved, IMHO.

Some Easy Dump & Go Recipe Inspiration

Ingredients 

  • Aromatics like onions and garlic and salt
  • Vegetables like sweet potatoes and bell pepper
  • Canned black and pinto beans – use canned kidney beans or white beans as a substitute
  • Spices – cumin, paprika give this a well rounded flavor
  • Canned tomatoes and vegetable broth – is the base we will use to cook this.
  • Avocadoes, vegan sour cream, Nachos and jalapenos – all are lovely toppings

Variations

  • More vegetables like carrots, celery, zucchini or squash will add more body and texture to this recipe.
  • Switch up the protein- add other canned beans like kidney beans, navy beans or even garbanzo beans. 
  • Lentils instead of canned black beans – is a delicious variation. Use canned green lentils or brown lentils.
  • Fortify it further by adding more sources of protein. You can add shredded tofu, cooked soy curls or use cottage cheese as a topping. If you choose to add tofu or soy curls, make sure to adjust the seasoning too.
  • Where I live, fire roasted tomatoes are hard to come by. So, I have used regular canned tomatoes here. I must add, fire roasted tomatoes are amazing in Chili. If you can source them, go for it!

Cocoa powder in Chili

is definitely a thing. Yep. I have developed a deep love for this winter meal. And adding some cocoa to any Chili is a game changer. It adds depth, character and a unique flavor. 

Try it to believe it. You need some good quality unsweetened cocoa powder to add some richness to your Chili.

And less is more here. For a batch like this one, you only need less than a tbsp. I recommend starting with the smallest amount and then adding more if you want a richer taste.

Crockpot Chili or Stovetop Chili

Don’t have an Instant Pot? No problem. This recipe can be easily cooked in the Crockpot or a slow cooker too.

How to make Vegetarian Chili in the Crockpot?

  • To a 6 quart Crockpot, add all the vegetables and beans along with the aromatic and spices.
  • Stir in the tomatoes and vegetable broth.
  • Cook on low for 5 to 6 hours or on high for 3 to 4 hours.
  • When done, garnish with cilantro and serve with your favorite toppings.

Stovetop Vegetarian Chili

  • Add 1.5 tbsp oil to a 6 quart heavy bottomed pan. I prefer my Dutch oven for this.
  • When hot, add the onions and garlic and saute till the garlic begins to brown.
  • At this stage, add the ground spices, reduce the heat and continue to saute for 30 seconds, allowing the spices to bloom.
  • Now, add all the vegetables, beans, maple syrup and cocoa powder. 
  • Stir in the tomatoes along with the vegetable broth. 
  • Cook on low heat until the sweet potatoes are completely cooked through. This takes roughly 30 mins.
  • When done, garnish with chopped cilantro. Serve with your choice of toppings.
a close up shot of vegetarian sweet potato chili served in a bowl with nachos as toppings
This easy and flavor packed sweet potato bean chili is vegan and GF

Serving suggestions

  • We love Chili as is. But a few toppings definitely take it up a notch. Chopped avocados, Tortilla chips, sour cream, hot sauce and salsa are all excellent with this.
  • Sides that you can try with this to make it a complete meal – chilli crisp broccoli, roasted cherry tomatoes, air fried tofu, a light salad like this Shirazi 
  • Mexican cornbread is yet another classic accompaniment.
  • Fancy something more? Then, make a melty grilled cheese, go ahead and dunk it in your chili. 

Make ahead, storage and freezing

  • You can make this Chili well ahead of time and store it in an air tight container in the fridge for up to 5 days.
  • Reheat only as much as required over gentle heat and serve hot.

How to freeze vegetarian Chili?

  • Allow the chili to completely cool down.
  • Divide into 1 cup portions, transfer to freezer safe soup containers or bags. 
  • Label and freeze.
  • To thaw, leave the desired quantity in the fridge overnight. Next day, heat gently in a sauce pan and serve hot.
  • Alternatively, for a quick thaw, place in the microwave and defrost.
  • Frozen vegetarian Chili lasts for 3 months.
  • As always, do not refreeze thawed food.
vegan Chili made with sweet potatoes served in a bowl with toppings like avocado, lime and chopped cherry tomatoes
Healthy Chili served with toppings is a great weeknight meal

More Instant Pot Meals

How to make Vegetarian Chili in the Instant Pot?

Prep all the ingredients necessary for the recipe. Drain the canned beans, rinse and set aside. Insert the inner pot into the Instant Pot. 

Add the onions, garlic followed by sweet potatoes, canned beans, ground spices, salt, maple syrup and cocoa powder.

Tip in the canned chopped tomatoes and vegetable stock along with the lime juice. Stir to combine.

Make sure the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and set the VALVE to SEALING.

Plug in, set the Instant Pot to PRESSURE COOK on HIGH PRESSURE for 30 minutes. Alternatively, use the BEAN/CHILI preset.

Allow the cooking cycle to complete. When done, wait for 15 minutes and then do a gradual QUICK PRESSURE RELEASE. 

When the pressure has released, open the lid and mash the chili using a potato masher for a couple of times. 

Set the Instant Pot to SAUTE MODE on NORMAL setting for 2 to 3 mins. Towards the end of the SAUTE cycle, garnish with chopped cilantro.

As soon as the SAUTE cycle is complete, serve hot with toppings of your choice.

Sweet potato and black bean chili served in a bowl with different toppings
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Sweet Potato Black Bean Chili

Easy and healthy sweet potato chili made in a jiffy in the Instant Pot. This vegan and gluten free Chili is a sure shot weeknight dinner win.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course, Mains
Cuisine: American
Servings: 4
Calories: 320kcal

Equipment

  • 1 six quart Instant Pot

Ingredients

  • 1 c diced onions
  • 4 cloves garlic chopped
  • 1.5 c chopped bell peppers you can use a combination of all colors
  • 1 can black beans drained and rinsed 14 oz can used here
  • 1 can pinto beans drained and rinsed 14 oz can used here
  • 1/2 pound sweet potato peeled and chopped into cubes
  • 1 tbsp smoked paprika
  • 1 tbsp Chipotle seasoning
  • 2 tsp ground cumin
  • 2 tsp cocoa powder unsweetened
  • Salt to taste
  • 1 can diced tomatoes I have used a 14 oz can here
  • 2 cups vegetable stock
  • 1.25 tbsp lime juice
  • 1/4 c chopped cilantro

To serve-

  • 1 Avocado chopped into chunks
  • 1/4 cup vegan Sour cream
  • 1/2 cup Tortilla chips
  • 1/2 cup cherry tomatoes halved
  • 4 lime wedges

Instructions

  • Prep all the ingredients necessary for the recipe. Drain the canned beans, rinse and set aside. Insert the inner pot into the Instant Pot.
  • Add the onions, garlic followed by sweet potatoes, canned beans, ground spices, salt, maple syrup and cocoa powder.
  • Tip in the canned chopped tomatoes and vegetable stock along with the lime juice. Stir to combine.
  • Make sure the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and set the VALVE to SEALING.
  • Plug in, set the Instant Pot to PRESSURE COOK on HIGH PRESSURE for 30 minutes. Alternatively, use the BEAN/CHILI preset.
  • Allow the cooking cycle to complete. When done, wait for 15 minutes and then do a gradual QUICK PRESSURE RELEASE.
  • When the pressure has released, open the lid and mash the chili using a potato masher for a couple of times.
  • Set the Instant Pot to SAUTE MODE on NORMAL setting for 2 to 3 mins. Towards the end of the SAUTE cycle, garnish with chopped cilantro.
  • As soon as the SAUTE cycle is complete, serve hot with toppings of your choice.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 320kcal | Carbohydrates: 52g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 796mg | Potassium: 989mg | Fiber: 11g | Sugar: 14g | Vitamin A: 11296IU | Vitamin C: 104mg | Calcium: 120mg | Iron: 4mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Dry Fruit Ladoo (vegan)

By 2 Comments

Dry fruit Ladoos are healthy, energy packed snacks that double as dessert too. These sweet treats made with an assortment of nuts and dried fruit are effortless to make and is ideal for beginners.

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healthy dry fruit ladoos served against a backdrop of mixed nuts
Free from refined sugar, these Ladoos are perfect for any ocassion

Ladoos or energy balls,

no matter how you choose to call them, these are delightful. I often pack these as a school snack or serve it as an afterschool snack along with a sandwich.

Oh, did I mention? They come in handy when I am craving for something sweet or right around the time the 4 pm pangs strike. 

Ingredients

  • Dates and figs – any variety of dates will work here as long as they are soft. Even though Medjool is great, they cost a bomb. So, dont sweat it and feel free to use any soft variety.
  • Nuts – I have used a combination of pistachios, almonds, cashews and walnuts. Pecans, macadamia and hazelnuts are absolutely delightful too. 
  • Cardamom – for flavor. 
  • Coconut oil – for greasing your hands if you find them too sticky to roll. You don’t need more than 2 tsp here.

Make ahead, storage and shelf life 

  • Ideal for weekly meal prep- You can make these Ladoos well ahead of time. They keep fresh for a week in the fridge and for 3 days at room temperature.
  • To store, use air tight glass jars. Ensure that you handle them with clean and dry hands. Moisture free and sterilized containers are ideal. 

A great favor idea 

Considering that these are so easy to make, they are fantastic as a favors or return gifts. You can place each Ladoo in a small muffin liner and pack it with other goodies.

Or, you can just place it in a tray neatly and serve as a quick sweet treat in a party or a gathering.

Variations

  • All sorts of nuts – work in this recipe. From pistachios to cashews, there is literally no nut that wont work here.
  • Add seeds for more nutrition- Toasted seeds add so much flavor, texture and bite to these little energy bites. I recommend flax seeds, pumpkin seeds and sunflower seeds. Sesame is a favorite here too.
  • Dried fruits – that can also be added include dried apricots, dried prunes and dried mangoes. Craisins or dried cranberries have an inherent sour taste and do not work so well here.
  • Desiccated coconut – my version does not have any coconut added to it. But you can definitely add upto 1/4 cup here if you like the flavor of coconut.
  • Flavors like vanilla, cardamom and cinnamon make them even better. Add a splash of some good quality bourbon vanilla while blending the dried fruit. When adding cardamom and cinnamon, go for ground cinnamon or cardamom. They are easier to incorporate.

Pro Tips

  • Proportion of dried fruit and nuts is key to getting these Ladoos right. Adding more dried fruit will make them stickier while rolling. More nuts will make them crumbly, not allowing you to roll them well.
  • Chopping up the nuts and fruit help in easier toasting and blending.
  • Toasting the nuts and seeds not only improves the flavor but also the shelf life.
  • While you blend the fruit and nut, make sure to stop the blender every now and then. This prevents the blender from heating up.
  • If you find them sticky while shaping or rolling, grease your palms with coconut oil. 
  • You can also shape them into bars instead of rolls. To do this, line an 8 inch brownie pan with a parchment paper. Press the ground mixture into the lined tin and spread them out evenly. Cut into bars.
easy and beginner friendly dry fruit and nuts ladoos in muffin liners, lined and served on a tray with nuts beside them
These Ladoos are protein-rich and ideal for snacking

Method 

Pit the dates and chop them into small pieces. Similarly, prep the remaining dried fruit. Heat a heavy bottom cast iron pan. Add the prepped dried fruit to the pan and heat them on low heat till they become soft.

This takes roughly 3 to 4 minutes. When ready, transfer them to a plate and let it cool. 

In the meantime, add the nuts to the pan. Reduce the heat to the lowest. Continue to toast the nuts until fragrant. Again, this takes 4 to 5 minutes. 

Do not step away from the pan while you do both of these steps since both dried fruits and nuts tend to burn quickly. 

When the nuts are toasted, transfer to a plate and allow them to cool down. This is important. If you add the hot nuts and dried fruit to the blender, it is likely that your blender’s motor or its parts may burn. 

how to make dry fruit ladoos?

Now, add the toasted nuts along with the green cardamom and pulse them for a few times. Do not grind them too finely. When we do this, the nuts will start releasing fat and break down into nut butter.

What we are aiming for is just powdered nuts. When the nuts are done, add the fruit mixture to the blender. Pulse a few times to bring them altogether.

how to make dry fruit ladoos?

Transfer the ground mixture to a mixing bowl. 

Pinch lemon sized portions from the dough, shape into a ball and place in a muffin liner. 

how to make dry fruit ladoos?

Dry fruit Ladoos are ready. Read our variations for more twists and check out storage and shelf life information at the beginning of this post.

healthy dry fruit ladoos served against a backdrop of mixed nuts
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Dry Fruit Ladoo

Healthy, refined sugar free, energy packed treats made with an assortment of dried fruits and nuts.
Prep Time15 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: Indian
Servings: 12 pieces
Calories: 112kcal

Ingredients

  • 1/4 cup walnuts
  • 1/4 cup almonds
  • 1/3 cup cashews
  • 1/8 cup pistachios
  • 10 dried figs chopped into quarters
  • 20 dates pitted and chopped roughly
  • 4 green cardamoms

Instructions

  • Pit the dates and chop them into small pieces. Similarly, prep the remaining dried fruit.
  • Heat a heavy bottom cast iron pan. Add the prepped dried fruit to the pan and heat them on low heat till they become soft.
  • This takes roughly 3 to 4 minutes. When ready, transfer them to a plate and let it cool.
  • In the meantime, add the nuts to the pan. Reduce the heat to the lowest.
  • Continue to toast the nuts until fragrant. Again, this takes 4 to 5 minutes.
  • Do not step away from the pan while you do both of these steps since both dried fruits and nuts tend to burn quickly.
  • When the nuts are toasted, transfer to a plate and allow them to cool down.
  • If you add the hot nuts and dried fruit to the blender, it is likely that your blender’s motor or its parts may burn.
  • Now, add the toasted nuts along with the green cardamom and pulse them for a few times.
  • Do not grind them too finely. When we do this, the nuts will start releasing fat and break down into nut butter.
  • When the nuts are done, add the fruit mixture to the blender. Pulse a few times to bring them altogether.
  • Transfer the ground mixture to a mixing bowl.
  • Pinch lemon sized portions from the dough, shape into a ball and place in a muffin liner.

Notes

To make the best Ladoo, try these tips-
 Use the pulse mode in the blender while grinding the nuts and dates +fig mixture. This helps in maintaining the texture.
Grind in short bursts to prevent your blender from heating up if you are making a large batch .
While sautéing the figs and dates, do it on low heat to avoid burning. Skip this step if you are using just Medjool dates or if your dates and figs are soft.
Your dates, figs and nuts must be at room temperature.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 112kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 2mg | Potassium: 199mg | Fiber: 3g | Sugar: 11g | Vitamin A: 8IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Sweet Treats

Aloo Pyaz (Potato Onion Curry)

By 3 Comments

Aloo Pyaz ki Sabzi is the answer to all the weeknight curry woes. This simple homestyle Indian curry uses potatoes and onions. Serve this with Rotis or even rice for a hearty, homecooked meal.

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Aloo Pyaz curry served in a black bowl with cilantro at the back.
Aloo Pyaz Sabzi is a homestyle curry ideal for everyday meals

Potatoes, Onions

are simply indispensable. Can you imagine your pantry without them? There are days when we have just these two lying around. This curry recipe is for those times. Almost any variety of onions or potatoes work well for this recipe. 

Naturally gluten free, this recipe can be easily made into a plant based dish too. Please read my variations for more details.

In my Baroda times, my cook taught me so many recipes that are common in Gujarat and Rajasthan. This recipe is one among them. According to her, it is commonly made in Jaipur regions.

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Ingredients

  • A combination of potatoes and onions – use any kind here.
  • Oil + basic Indian spices like cumin seeds to get our curry base going 
  • Onions, ginger and garlic along with tomatoes for the gravy
  • Ground spices
  • Yogurt – use vegan yogurt in a pinch for a plant based curry recipe
  • Cilantro for garnishing

 

Shelf life, storage and freezing

  • This curry keeps well in the fridge for 3 to 4 days when stored in an air tight container. Which makes it ideal for meal planning for the week.
  • Freezing onion potato curry is very easy- Allow the curry to cool down fully. Divide into 1 cup portions. Transfer to freezer friendly containers, label and freeze. 
  • To thaw frozen curry, use the microwave. Or leave it in the fridge overnight and later reheat on gentle heat in a sauce pan before serving.
  • Frozen potato curry keeps well for 1 month.
  • You can make this curry 1 day ahead of time. The flavors develop beautifully and the dish becomes better the next day. 
  • Reheating this curry should always be done on low heat since it contains yogurt. Allow the curry to come to room temperature and then reheat gently.

Variations

  • Use other vegetables – like bell peppers, cauliflower, peas or carrots to make this a more nutritious dish.
  • Want a no tomato version? – Sure thing. This works just as well without the tomatoes too. Add 1/2 cup more yogurt than mentioned here to adjust the consistency of the curry.
  • Make it spicier by adding 2 slit green chilis while sauteeing the onions along with ginger garlic paste. 

Recipe Notes

  • For this recipe, I have boiled the potatoes and onions over the stovetop. You can also use pressure cooker to quickly boil them.
  • To make this fully plant based, use cashew or coconut yogurt instead of the regular dairy yogurt here.
  • Whisk the yogurt to smooth and allow it to come to room temperature before stirring it into the curry. This helps in preventing the yogurt from curdling.
  • Kasoori Methi flavors the curry beautifully. I highly recommend it but you may skip it if it is not easily available in your pantry. Instead, add more cilantro in the end.
Homestyle Indian potato onion curry served in a bowl with pooris at the background.
This easy onion potato curry with spices like cumin like true comfort food

 

How to make onion potato curry?

In a sauce pan, combine the peeled potatoes, chunks of onions and water. Bring this to a boil and continue to cook till the potatoes are fork tender. When done, set aside.

Heat oil in a heavy bottomed sauce pan with oil. Add the whole spices and wait for them to crackle. When done, add chopped onions along with ginger garlic paste.

Saute till the onions are pink and translucent. Now, add the spice powders along with salt. Stir to combine and cook on medium heat for 30 secs.

At this stage, drain the onions and potatoes. Add this to the sauce pan, mix gently to make sure that the spices coat them evenly. 

Next, add the tomato puree and mix gently. Continue to cook on low heat until the raw smell of tomatoes goes away. This takes about 5 to 6 mins. Add Kasuri Methi after this and mix gently to combine. 

Once done, take the curry off the heat, stir in the whisked yogurt and mix well. Return to the heat and simmer on low heat for 2 mins. Finish with Kasuri Methi and chopped cilantro.

Serve hot with Rotis, Parathas or some Naan.

Delicious Indian homestyle Onion Potato curry
Serve this simple potato curry with Roti or Jeera Rice

 

Aloo Pyaz curry served in a black bowl with cilantro at the back.
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5 from 1 vote

Aloo Pyaz Sabzi

Easy and comforting Indian onion potato curry that is delicious with Rotis, Naan or rice.
Prep Time10 minutes
Cook Time35 minutes
Course: Main Course, Mains, Vegetables
Cuisine: Indian, North Indian
Servings: 4
Calories: 172kcal

Equipment

  • 2 sauce pans

Ingredients

  • 300 grams Potatoes peeled and chopped into chunks
  • 150 grams onions peeled and chopped into bite sized pieces
  • 4 cups water
  • 1.25 tbsp oil
  • 1 tsp cumin seeds
  • 1 bay leaf torn
  • 3/4 cup finely chopped onions
  • 1/5 tsp ginger garlic paste
  • 2 green chilis serrano peppers are great here
  • 1.5 tsp Salt or to taste
  • 1 tsp ground turmeric
  • 1.5 tsp ground coriander
  • 1 tsp chili powder Add Kashmiri Chili powder for a less spicy version
  • 1/4 tsp Garam masala
  • 3/4 cup tomato puree I blended 2 tomatoes to do this. Canned tomato puree works just as well.
  • 3/4 tsp Kasoori Methi crushed (this is dried fenugreek leaves, available at Indian grocers')
  • 1/2 cup Yogurt whisked to smooth
  • 1.5 tbsp cilantro chopped finely

Instructions

  • In a sauce pan, combine the peeled potatoes, chunks of onions and water. Bring this to a boil and continue to cook till the potatoes are fork tender. When done, set aside.
  • Heat oil in a heavy bottomed sauce pan with oil. Add the whole spices and wait for them to crackle. When done, add chopped onions along with ginger garlic paste.
  • Saute till the onions are pink and translucent. Now, add the spice powders along with salt. Stir to combine and cook on medium heat for 30 secs.
  • At this stage, drain the onions and potatoes. Add this to the sauce pan, mix gently to make sure that the spices coat them evenly.
  • Next, add the tomato puree and mix gently. Continue to cook on low heat until the raw smell of tomatoes goes away. This takes about 5 to 6 mins.
  • Once done, take the curry off the heat, stir in the whisked yogurt and mix well. Return to the heat and simmer on low heat for 2 mins. Finish with Kasuri Methi and chopped cilantro.

Notes

For this recipe, I have boiled the potatoes and onions over the stovetop. You can also use pressure cooker to quickly boil them.
To make this fully plant based, use cashew or coconut yogurt instead of the regular dairy yogurt here.
Whisk the yogurt to smooth and allow it to come to room temperature before stirring it into the curry. This helps in preventing the yogurt from curdling.
Kasoori Methi flavors the curry beautifully. I highly recommend it but you may skip it if it is not easily available in your pantry. Instead, add more cilantro in the end.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 172kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 999mg | Potassium: 707mg | Fiber: 5g | Sugar: 7g | Vitamin A: 421IU | Vitamin C: 28mg | Calcium: 82mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Healthier Ragi Brownies (vegan, GF)

By 2 Comments

In case you are wondering after reading the title, yep, we are making brownies with Ragi aka finger millet. This post is a step by step guide to making some of the fudgiest, densest brownies using millet flour.

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brownies with finger millet flour and peanut butter
These millet based brownies are rich and dense
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Gluten free baking with millet flour

to say the very least is tricky. Millet flour has the tendency to absorb more liquid and cannot hold its shape due to the lack of gluten. Which is why baking with any kind of gluten free flour is a different game.

This is also the reason why you will observe that we will use denser fluids like maple syrup and coconut oil in this recipe.

Ingredients

This is a vegan friendly recipe that uses easily available pantry supplies.

  • Finger millet flour – use pearl millet flour as a substitute in a pinch. Finger millet flour is called as Nachni Aata or Ragi flour. You can find this in most Asian grocers.
  • Maple syrup – agave is a great substitute here.
  • Our usual leavening agent- baking powder
  • Vanilla for flavor
  • Brown sugar 
  • Coconut oil – this is our fat source here.
  • unsweetened almond milk to adjust the consistency of the batter
  • Peanut butter – to add some body and creaminess to the texture.
  • Flax meal + water – our egg replacement
  • Some good quality cocoa powder
  • Chopped walnuts and chocolate chips to make an already awesome brownie even awesome-r

Shelf life and storage

At room temperature, they keep well for 2 days. They last a week in the fridge and freeze beautifully for up to 3 months.

To freeze these brownies, slice them after cooling. Place in a baking tray and wait for individual pieces to freeze fully. When frozen, transfer to a freezer safe container or bag. Label with name and date. Freeze.

Thawing them in the microwave is the quickest and easiest way. Simply place the frozen brownies in a microwave safe bowl or dish. Thaw at high power for 30 to 40 secs.

Serving suggestions

Since these are originally vegan, I prefer serving them as is. But you could jazz things up a bit and serve them with a scoop of ice cream and some chopped berries by the side.

More Chocolate 

Millet flour brownies- Troubleshooting

Why are my brownies falling apart?

When we use too much liquid, the brownies tend to fall apart.

Can I use any gluten free flour for baking brownies?

I haven’t had the chance to test this recipe with regular gluten free flour. But you can definitely use most millet flours here.

Is peanut butter necessary?

Any nut butter will work here. Almond butter is a great option too. I won’t recommend skipping the nut butter because they really help in holding the brownies together.

My brownie batter is too thick. Should I worry?

If you think that the batter is too thick to the point that it looks like bread dough, you can add more almond milk to adjust the consistency. Some millet flours behave differently. I recommend adding almond flour by the tbsp. You can use upto 1/4 cup unsweetened nut milk here.

Method

Preheat the oven at 180 C for 10 mins. While this is getting done, put together the batter.

Line a 8 inch square baking pan with parchment paper. Leave an overhang by the sides so that you can remove the brownies easily once they are baked.

In a mixing bowl, combine ragi flour, salt, baking powder and mix well. Make sure its well incorporated.

Now, add the brown sugar and cocoa to this. Mix well using a balloon whisk. This is our dry mixture. Set aside.

 

 

Combine the maple syrup, coconut oil, almond milk and vanilla in a bowl. Add the flax meal and warm water to a bowl. Mix it into a slurry. 

Now, mix the flax meal mixture into the maple syrup mixture using a whisk. This is our wet mixture.

Add the wet mixture into our dry mixture. Stir well until you see no streaks of flour on the surface. You don’t really have to worry about over mixing because these are dense anyways.

When done, add the chopped walnuts and dark chocolate chips into the batter. Stir gently to combine.

 

You will have a thick and dense batter at this point. 

Pour the prepared brownie batter into the baking pan. Drop the peanut butter in big blobs on the batter. Use a skewer to swirl the peanut butter gently. 

Bake for 30 mins or until a skewer inserted comes out clean in a preheated oven at 180 C.

healthy gluten free vegan millet brownies
Ragi chocolate brownies are a fantastic snack or after school treat

healthier brownies using finger millet flour
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Ragi brownies

Rich and decadent vegan brownies using finger millet flour, walnuts and chocolate
Prep Time10 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: Fusion, International
Servings: 16 pieces
Calories: 135kcal

Equipment

  • 1 8 inch square baking pan
  • Parchment paper
  • 2 Mixing bowls
  • 1 Balloon whisk
  • 2 skewers
  • Oven

Ingredients

  • 150 grams Finger millet flour ragi flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 3/4 cup unsweetened almond milk
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 tbsp flax meal
  • 1/4 cup warm water
  • 1/4 cup chopped walnuts
  • 1/8 cup dark chocolate chips

Instructions

  • Preheat the oven to 180 C for 10 mins. While this is getting done, put together the batter.
  • Line an 8-inch square baking pan with parchment paper. Leave an overhang by the sides so that you can remove the brownies easily once they are baked.
  • In a mixing bowl, combine ragi flour, salt, and baking powder, and mix well. Make sure it’s well incorporated.
  • Now, add the brown sugar and cocoa to this. Mix well using a balloon whisk. This is our dry mixture. Set aside.
  • Combine the maple syrup, coconut oil, almond milk, and vanilla in a bowl. Add the flax meal and warm water to a bowl. Mix it into a slurry.
  • Now, mix the flax meal mixture into the maple syrup mixture using a whisk. This is our wet mixture.
  • Add the wet mixture to our dry mixture. Stir well until you see no streaks of flour on the surface. You don't really have to worry about over-mixing because these are dense anyways.
  • When done, add the chopped walnuts and dark chocolate chips into the batter. Stir gently to combine.
  • You will have a thick and dense batter at this point.
  • Pour the prepared brownie batter into the baking pan. Drop the peanut butter in big blobs on the batter. Use a skewer to swirl the peanut butter gently.
  • Bake for 30 minutes or until a skewer inserted comes out clean in a preheated oven at 180 C.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 135kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.01mg | Sodium: 120mg | Potassium: 106mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 53mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Bread Upma Recipe

By 6 Comments

Bread Upma is the Indian way to use up stale bread. This easy recipe is ideal as an accompaniment to Chai, a light breakfast or packed as lunch.

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Indian style bread upma served in a black bowl with a lemon wedge
Serve this Bread Upma with Chai!
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Bread Poha and its Avatars

Probably a leftover repurposing idea in the beginning, this simple recipe often reminds me of the ever popular Thanksgiving stuffing idea. I mean, come on, how very different is the concept, right?

My friends from the northern parts of India used to call this as Bread Poha or Seeyali. I am sure that every region in India will have a local moniker for this. 

Ingredients

To put it simply, this is like a stir fry made using stale white bread, some spices that you will find in most Indian pantries, onions and tomatoes. 

  • Bread – is our main ingredient here. Ideally, stale, white bread is preferred. However, we also love sourdough or a fluffy and slightly sweetish bread like the Shokupan. You can always use wholegrain or whatever you fancy too.
  • Oil – I recommend using a neutral flavored vegetable oil here.
  • Spices– My version is a south Indian spin. So, it is only appropriate that I use mustard seeds and the likes from my spice box, right? Read the variations in the post for more ideas 🙂
  • Ginger makes this replete with flavor.
  • Ground spices and aromatics – to elevate the taste, aroma and flavor.
  • A squeeze of lemon and ground cilantro  – because they make everything better, IMHO.

Tomato Blues Tips

  • Using stale bread is key to getting this straightforward dish right. For best results, I recommend white bread.

Variations

  • Switch up the spices– you can play around with a variety of spices here. Use just cumin seeds and proceed with the entire recipe. Feeling fancy? You can also try exotic spice blends like Ras al Hanout or Tajine here, because why not?
  • Add more vegetables- to fortify this otherwise carb heavy dish. Grated carrots, peas, chopped bell peppers are all fantastic here.
  • Amp up the protein – toss in some shredded tofu or soy chunks. Adjust the seasonings accordingly because both tofu or soy chunks need more seasonings and spice.
  • Experiment with different breads – personally, I love using a rustic sourdough for this dish. The result is a toothsome melange of stale bread that has soaked up all the flavors but with a subtle tang. Ooh..delightful!
  • Bake it up- place the prepared bread upma in a deep casserole. Sprinkle some shredded cheese (think Pepper Jack, Ripe Cheddar or Mozzarella). Bake in a preheated oven at 180 C for 5 to 6 mins. You will have a cheesy casserole that is very desi!

Serving suggestions 

  • My family loves indulging in this with some piping hot Chai.
  • Make this a part of any high tea menu by adding some muffins, pies or samosas.
  • Serve this with some fruit salad and a milkshake. This is a brilliant after school snack idea.
  • Pack this as lunch along with a fresh vegetable salad for a wholesome afternoon meal.
soft and moist bread upma made with stale bread- served in a black bowl.
Ideal for brunch, high tea or as an afterschool snack

Method

Chop the bread slices into 1 inch pieces. I prefer retaining the crust. You can discard them if you please.

Heat a pan with oil. Add the mustard seeds and fennel seeds. Once they splutter, add broken white urad dal and allow it to brown.

Now, add slit green chilis, chopped ginger and curry leaves. Mix everything and saute till the green chilis blister.

how to make bread upma step by step?

Add the chopped onions along with salt and turmeric, stir and combine. Continue cooking the onions till they become pink and translucent.

Next, add chopped tomatoes along with Kashmiri chili powder. Mix well and cook till tomatoes disintegrate into a mush. Do this on medium flame, stirring every now and then, to avoid burning.

When the tomatoes are done cooking, add the chopped bread pieces and toss well to coat the bread pieces are coated evenly with the onion tomato mixture. 

Cook for 3 to 4 minutes on low heat. This will allow the flavors to meld with the bread and allow it to soak up any moisture released by the tomatoes. 

Finish with a squeeze of lime juice and finely chopped cilantro. Serve hot.

South Indian inspired bread poha served in a deep bowl set against a black backdrop
Serve Bread Poha with a cup of steaming hot chai

soft and moist bread upma made with stale bread- served in a black bowl.
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Bread Upma

Bread Upma, also called as Bread Poha, is desi style light meal made with stale bread, some basic spices, onions and tomatoes. Ideal as breakfast, brunch or even on your high tea menu.
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast, Breakfast/ Brunch
Cuisine: Indian
Servings: 4
Calories: 237kcal

Equipment

  • 1 Heavy bottomed pan

Ingredients

  • 8 slices white bread stale, day old bread is best
  • 1.5 tbsp neutral vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1.25 tsp broken white urad dal
  • 6 green chilis slit lengthwise (use fewer or more depending on your heat preference levels)
  • 1 tsp finely chopped ginger
  • 12 curry leaves
  • 1 cup finely chopped onions
  • Salt to taste
  • 1 tsp ground turmeric
  • 1 cups finely chopped tomatoes ripe red ones are ideal
  • 1 tsp Kashmiri chili powder
  • 1 tbsp lime juice or lemon juice
  • 2 tbsp finely chopped cilantro

Instructions

  • Chop the bread slices into 1 inch pieces.
  • Heat a heavy bottomed frying pan with oil. Add the mustard seeds and fennel seeds. Once they splutter, add broken white urad dal and allow it to brown.
  • Now, add slit green chilis, chopped ginger and curry leaves. Mix everything and saute till the green chilis blister.
  • Add the chopped onions along with salt and turmeric, stir and combine. Continue cooking the onions till they become pink and translucent.
  • Next, add chopped tomatoes along with Kashmiri chili powder. Mix well and cook till tomatoes disintegrate into a mush. Do this on medium flame, stirring every now and then, to avoid burning.
  • When the tomatoes are done cooking, add the chopped bread pieces and toss well to coat the bread pieces are coated evenly with the onion tomato mixture.
  • Cook for 3 to 4 minutes on low heat. This will allow the flavors to meld with the bread and allow it to soak up any moisture released by the tomatoes.
  • Finish with a squeeze of lime juice and finely chopped cilantro. Serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 237kcal | Carbohydrates: 37g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 476mg | Potassium: 249mg | Fiber: 6g | Sugar: 8g | Vitamin A: 590IU | Vitamin C: 78mg | Calcium: 143mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Breakfast Ideas

Ven Pongal (Khara Pongal)

By 2 Comments

Ven Pongal or Khara Pongal is a classic Tamil dish. Made with raw rice, moong dal and spices like cumin and peppercorns, this is like a cousin to the Kichdi. This is a step by step guide to make this iconic dish.

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South Indian Ven Pongal served on a banana leaf
Ven Pongal is not just delicious but also a wholesome meal
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Yellow Moong Dal and Raw Rice

are the two main ingredients in this popular recipe. Also known as Ghee Pongal, Khara Pongal or just Pongal, this is something that is usually served for breakfast. As it is a rich dish replete with ghee and cashews, we prefer this as a brunch.

Ingredients

This is one of those dishes where the ingredients list is not long and at the same time, each element plays a crucial role in the end dish. 

  • Raw rice – In Tamil Nadu, where this rice dish is incredibly popular, we use a new crop of raw rice. Generally, new rice crops tend to cook faster and to a mush easily. Local rice grocers sell something called as “Pongal Arisi” too. 
  • Moong Dal – split yellow moong dal is what I call the perfect addition to rice. And this dish is no exception. 
  • Spices – peppercorns, cumin seeds and asafetida are the only spices used in this.
  • Aromatics- ginger is an absolute must in this recipe. Not only does it add an earthy sharpness but also helps digest this otherwise carb heavy meal.
  • Water – This dish has to be gooey, slightly runny and cooked to a mush. So, the water and rice ratio is important to achieve this consistency.
  • Cashews– can they ever go wrong anywhere? For me, cashew nuts elevate this simple dish to a new level. 

Vegan Ven Pongal

A few years back, this wouldn’t even have been heard of. Because Ghee and Pongal go hand in hand, no one can imagine this in a vegan Avatar. 

However, times change. Lifestyle changes surround us. And if that calls for a vegan version, why not?

Sadly, using oil in this recipe will just not give the same flavor. However, vegan Ghee comes very close in terms of flavor. If you want to veganize this dish, I recommend using vegan ghee. 

Vegan butter, oil and margarine will not work.

Can I skip cashews in Pongal?

If you are allergic to cashews, then yes. Please feel free to omit them. Having said that, I must reiterate that cashews elevate this simple rice and dal medley to a par excellence experience.

Variations

  1. Seeraga Samba is a beautifully aromatic substitute for the raw rice mentioned here. I make Seeraga Samba Pongal and add 1/2 cup milk along with water to cook it. The result is a delectable delicately flavorful Pongal.
  2. Many houses follow different proportions of rice and dal. A ratio of 1:1 rice and dal as well 1: 1/2 will also work well here.
  3. During festivals, we make the same recipe but use Toor Dal instead. In our family, we call it Huggi. 
  4. My mother in law adds turmeric powder and green chilis while my mom adds turmeric powder to this. I do not add both but I highly recommend that too!

Recipe Notes

  1. Raw rice – medium grained Ponni or Sona Masoori is your best bet here.
  2. To bring out the nuttiness in the dal, you can roast it for a few mins on low heat before washing it and adding it along with the rice.
  3. I recommend adding the roasted cashews just before serving. This helps keep their crunch intact.
  4. Many kids do not like finding whole black peppercorns. Adding coarsely crushed pepper is a practical way to get the kids to eat the pepper.
  5. Curry leaves play a vital role in any savory Pongal. Highly recommended but in case you cannot source them, feel free to use dried curry leaves or skip.
  6. Asafetida is not gluten-free. For this reason, I will not call this dish gluten free. If you are using compound asafetida (Kootu Perungayam in Tamil), then this is gluten free.
  7. The rice to water ratio is key to nailing the consistency here. But in case your Pongal does not cook to a mush, you can adjust the consistency by adding boiling hot water once its done and bring it to a gentle simmer.
  8. If you rice is an old crop, you will need more water to bring a mushy consistency.
  9. My top tip to avoid clumpy Pongal is to use a combination of oil and ghee while cooking. This helps keep the Pongal mushy and without clumping up even after it becomes warm.

Leftovers, reheating and freezing

How to reheat Ven Pongal?

Usually, when it becomes warm or cools down, the texture and consistency changes too. The best way to reheat Ven Pongal is to add 1 cup of boiling hot water, stir well using a whisk and steam in the pressure cooker for 2 to 3 mins.

Alternatively, you can also do the steaming part in the Instant Pot. Check out how to steam in the Instant Pot here.

Pongal, both sweet and savory, freeze well. Frozen batches keep well for 2 months. As always, please do not refreeze after thawing.

What to eat it with?

Traditionally, Pongal, coconut chutney and Tiffin Sambar is a heavenly combination. But in our house, we like to eat this with something tangy. 

Very often, I make some Vatha Kuzhambu or eggplant Gotsu to serve alongside. Ideal lazy day accompaniments for this include tomato thokku, tomato garlic chutney or some regular tiffin sambar.

More Pongal Recipes

How to make Instant Pot Ven Pongal?

Cook rice and dal

Wash the rice and dal well. Discard all water used for washing.

To a deep cooking pot that is compatible with the Instant Pot, add the washed rice, dal, grated ginger, cumin and salt. Stir well.

how to make Ven Pongal in Instant Pot?
Cook Rice and Moong Dal with spices

Place the inner pot into your Instant Pot. Add 1.5 cups water to the inner pot of your Instant Pot. Now, insert a trivet and place the rice pot on the trivet.

Ensure that the sealing ring is fitted properly into the lid of the Instant Pot. Plug in the Instant Pot. Close the Instant Pot and turn the Valve to SEALING.

how to make Ven Pongal in Instant Pot?
Instant Pot Pot In Pot Cooking for Ven Pongal

Instant Pot settings and timings

Press PRESSURE COOK and set it on HIGH PRESSURE for 12 minutes. Allow the cooking cycle to complete. Once the cooking cycle is complete, wait for the pressure to release naturally.

how to make Ven Pongal in Instant Pot?

Temper Ven Pongal

While we wait for the pressure to release, we can get the other ingredients ready. Chop the cashews roughly or halve them. This helps in even and quick roasting. 

Crush the pepper, finely chop ginger and assemble other ingredients. 

Also, bring 2 cups of water to a boil. Use your tea kettle to do this. This cuts down time to a great deal.

When the pressure has released, heat a pan with ghee and oil. 

Once the oil and ghee has heated up, add the cashews and roast them in this until they turn golden. Drain and set aside. 

To the same pan, add the crushed pepper, chopped ginger, cumin seeds, asafetida, curry leaves and cook on low heat for 30 to 40 secs. Tip in the cashews to this and mix well. Remove the pan from heat.

how to make Ven Pongal in Instant Pot?
Tempering the Ven Pongal

Open the Instant Pot and remove the Pongal pot out. Add the tempered ingredients to the Pongal.

If you find the Pongal is not mushy or gooey, add 1 cup boiling water. Go in with a potato masher and mash everything well. This will adjust the consistency and texture.

At this stage, you can check for seasonings and add salt if required. When done, serve hot.

how to make Ven Pongal in Instant Pot?
Mashed and ready to serve

Pressure Cooker Pongal

To a 3 liter deep pressure pan or cooker, add the washed rice and dal along with water, cumin seeds, grated ginger and salt. Stir well.

Cook on medium heat for 5 to 6 whistles. Allow the pressure to release naturally. When you are waiting for the pressure to release, prep the other ingredients.

Heat a pan with ghee and oil. 

Once the oil and ghee has heated up, add the cashews and roast them in this until they turn golden. Drain and set aside. 

To the same pan, add the crushed pepper, chopped ginger, cumin seeds, asafetida, curry leaves and cook on low heat for 30 to 40 secs. Tip in the cashews to this and mix well. Remove the pan from heat.

Once the pressure releases, open the pressure cooker, tip in the tempered ingredients and mix well, mashing gently as you mix. 

If you find the consistency a bit too thick or tight, add 1 cup boiling water and continue to mix gently using a potato masher. Adjust salt at this stage if required. When done, serve hot.

Khara Pongal served with Vatha Kuzhambu on a banana leaf
Piping hot Pongal + Vatha Kuzhambu is bliss!

South Indian Ven Pongal served on a banana leaf
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Ven Pongal

Ven Pongal, also called as Khara Pongal is a popular South Indian breakfast dish made with rice and moong dal. Mildly spiced with pepper and cumin, this is comfort food at its best.
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast, Breakfast/ Brunch
Cuisine: Indian- South, South Indian, Tamil
Servings: 4
Calories: 389kcal

Equipment

  • 1 six quart Instant Pot
  • 1 Frying Pan
  • 1 set measuring cups and spoons

Ingredients

  • 1 cup Raw rice preferably Sona Masoori or Ponni
  • 1/2 cup yellow moong dal
  • 1 tsp finely chopped ginger
  • 1 tsp cumin seeds
  • 1/4 tsp asafetida
  • 2 tsp salt or to taste
  • 4.5 cups water

To Temper

  • 2 tbsp ghee
  • 1 tbsp vegetable oil
  • 3 tbsp cashew halves
  • 1 tsp grated ginger
  • 12 curry leaves
  • 2.25 tsp coarsely crushed black pepper
  • 1 tsp cumin seeds
  • 1/8 tsp asafetida

Instructions

Cook Rice and Moong Dal with spices

  • Place the inner pot into your Instant Pot. Add 1.5 cups water to the inner pot of your Instant Pot. Now, insert a trivet and place the rice pot on the trivet.
  • Ensure that the sealing ring is fitted properly into the lid of the Instant Pot. Plug in the Instant Pot. Close the Instant Pot and turn the Valve to SEALING.

Instant Pot Pot In Pot Cooking for Ven Pongal

    Instant Pot settings and timings

    • Press PRESSURE COOK and set it on HIGH PRESSURE for 12 minutes. Allow the cooking cycle to complete. Once the cooking cycle is complete, wait for the pressure to release naturally.

    Temper Ven Pongal

    • While we wait for the pressure to release, we can get the other ingredients ready. Chop the cashews roughly or halve them. This helps in even and quick roasting.
    • Crush the pepper, finely chop ginger and assemble other ingredients.
    • Also, bring 2 cups of water to a boil. Use your tea kettle to do this. This cuts down time to a great deal.
    • When the pressure has released, heat a pan with ghee and oil.
    • Once the oil and ghee has heated up, add the cashews and roast them in this until they turn golden. Drain and set aside.
    • To the same pan, add the crushed pepper, chopped ginger, cumin seeds, asafetida, curry leaves and cook on low heat for 30 to 40 secs. Tip in the cashews to this and mix well. Remove the pan from heat.
    • Open the Instant Pot and remove the Pongal pot out. Add the tempered ingredients to the Pongal.
    • If you find the Pongal is not mushy or gooey, add 1 cup boiling water. Go in with a potato masher and mash everything well. This will adjust the consistency and texture.
    • At this stage, you can check for seasonings and add salt if required. When done, serve hot.

    Notes

    Raw rice - medium grained Ponni or Sona Masoori is your best bet here.
    To bring out the nuttiness in the dal, you can roast it for a few mins on low heat before washing it and adding it along with the rice.
    I recommend adding the roasted cashews just before serving. This helps keep their crunch intact.
    Many kids do not like finding whole black peppercorns. Adding coarsely crushed pepper is a practical way to get the kids to eat the pepper.
    Curry leaves play a vital role in any savory Pongal. Highly recommended but in case you cannot source them, feel free to use dried curry leaves or skip.
    Asafetida is not gluten-free. For this reason, I will not call this dish gluten free. If you are using compound asafetida (Kootu Perungayam in Tamil), then this is gluten free.
    The rice to water ratio is key to nailing the consistency here. But in case your Pongal does not cook to a mush, you can adjust the consistency by adding boiling hot water once its done and bring it to a gentle simmer.
    My top tip to avoid clumpy Pongal is to use a combination of oil and ghee while cooking. This helps keep the Pongal mushy and without clumping up even after it becomes warm.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 389kcal | Carbohydrates: 60g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 1188mg | Potassium: 144mg | Fiber: 5g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 60mg | Calcium: 57mg | Iron: 4mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    Cooking sweet and Ven Pongal together

    Practically, it is definitely a great way to minimise cooking time and effort when we cook both versions together. However, please note the following-

    1. Sometimes, the flavors seep into each other. We do not want cardamom flavors in our Ven Pongal, right?
    2. So, when cooking both together, make sure that the containers you use are closed before you pressure cooking.
    3. You can check out this Thinai Pongal post for an idea on cooking both versions together.