Tag Archives: Indian vegetarian recipe

Mushroom Potato Curry

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A perfect vegetarian side dish for idly, dosa, hoppers, and string hoppers and with Indian flat breads. Coming to lunch, this goes out well with any variety rice. Kids love this as it has been mildly spiced and also you can infuse little coconut milk at the last stage and remove it from fire for more flavors. Let me share the recipe…

CLICK HERE for vegetarian recipes and CLICK HERE for Idiyappam/String Hoppers recipe

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Mushroom Potato Curry

Ingredients:

  • Potato  – 2 nos (medium size)
  • Mushroom – 100 gm
  • Onions – 2 nos
  • Tomato – 1 no
  • Dry red chilli – 5 nos
  • Ginger (I”inch stick) – 1 no
  • Garlic – 6 cloves
  • Turmeric  powder – ¼ tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsbp
  • Fenugreek – ¼ tsp
  • Salt to taste
  • Oil – 1 ½ tbsp
  • Curry leaves – 2 sprigs

Preparation:

  • Peel and roughly chop the ¾ portion of the onion and finely chop the rest of the portion.
  • Clean and roughly chop the mushroom into pieces, keep it aside.
  • Heat a tsp of oil in a kadai, add all the spices, onions and tomato, cook for few mins and grind it to a fine paste, once it comes to room temperature.
  • Heat the leftover oil in a kadai, pour the leftover oil, add the mustard seeds and curry leaves.
  • Add the onions and cook until they turn golden brown.
  • Add the roughly chopped potatoes, add turmeric powder and salt, cook for few mins or until the potatoes are half-cooked.
  • Pour the ground paste along with 2 cups of water, give a gentle mix, cover and cook for few mins or until the potatoes are cooked.
  • Add the mushrooms, cover and cook for 5 mins.
  • Remove the lid and cook in medium flame until the oil starts floating on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with idly, dosa, hoppers, and string hoppers, Indian flat breads or any variety rice.

Snake Gourd cooked in Bengal gram / Pudalangai Kuttu

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This snake gourd recipe is common among all south Indian houses. Like all vegetables it also has a lot of health benefits. It is good for diabetics, has anti inflammatory properties, cooling properties. This dish is a combination of snake gourd and black gram(lentils) seasoned with aromatic spices. It is a must in most of the vegetarian feast.This recipe is quick, simple, delicious and can be served with rice or with flat Indian breads like phulkas ir chapathis. Also it’s rich in fibre and helps prevent constipation. Let us move on to the recipe…

Snakegourd Stir-Fry / Pudalangai Poriyal

Snakegourd Stir-Fry / Pudalangai Poriyal

Ingredients:

  • Snake gourd – 3 nos
  • Split Bengal gram / Channa dal / KadalaParuppu – 3 tbsp
  • Cumin seeds – ¼ tsp
  • Cumin powder – ½ tsp
  • Grated coconut – 2 tbsp
  • Mustard seeds – ¼ tsp
  • Green chillies – 2 nos
  • Big onions – 1 no
  • Turmeric powder – ¼ tsp
  • Garlic – 3 cloves
  • Curry leaves – a strand
  • Oil – 2 tsp
  • Salt to taste

Preparation:

  • Peel, remove the seeds and finely chop the snake gourd into pieces.
  • Finely chop the onions and slit green chillies.
  • Half boil the bengal gram with garlic in a cup of water.
  • Heat oil in kadai,add mustard, cumin seeds and curry leaves. Wait till it crackle.
  • Add onions and green chillies, cook  until they turn golden brown.
  • Add the chopped snake gourd, cumin powder, turmeric powder and salt, cook until the raw smell goes off.
  • Pour the boiled bengal gram along with water and cover with the lid.
  • Remove the lid when they are cooked.
  • Add the grated coconut and cook them till the raw smell goes off.

Serve hot with rice and rotis.