Tag Archives: side dish for coconut rice

Jan9

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.

Jan22

Capsicum Masala

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Capsicum Masala is one among my favorite masala recipes. I had this masala the very time, from my aunty who specially prepared this for me during my pregnancy. Also she made me coconut rice and lemon rice, when accompanied with this masala, it was heavenly.

After that I use to accompany coconut rice with capsicum masala, my hubby too loves this a lot. Also this goes out well with Idly, Dosa and mild spiced variety rice. Let us move on to the recipe…

Now it’s Friday, last week I got to miss the Friday and now let me take this dish to Fiesta Friday #103 hosted by Angie@ thenovicegardener

Do check out my other vegetarian recipes in this link: https://madraasi.com/main-course/vegetarian/

Capsicum Masala

Capsicum Masala

Ingredients:

  • Onions – 2 nos
  • Tomatoes – 1 ½ nos
  • Capsicum – 1 no (medium size)
  • Chili powder – ¾ tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Fenugreek/methi seeds – a pinch
  • Salt to taste
  • Curry leaves – a sprig
  • Oil – 3 tbsp.
Getting tempered
With capsicum and spice powders
Getting cooked
Getting cooked with water
Getting cooked
Getting thicken
Capsicum Masala

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Wash, de-seed and finely chop the onions.
  • Heat oil in a non-stick kadai, add in the mustard, cumin, fenugreek/methi seeds and curry leaves, wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the capsicum along with all the spice powders and salt, cook until the raw smell goes off.
  • Pour in a cup of water, let it boil, cover with the lid and cook until the capsicum is done.
  • Remove the lid, keep in medium flame and wait until the gravy thickens.
  • Remove from fire.

Serve hot.

May19

Spicy Egg Masala

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This spicy Egg Masala is my all-time favorite, my mom use to prepare this very often, mostly she accompany this with variety rice like coconut rice and lemon rice. My kids and their friends, my hubby and his colleagues ask me for this dish whenever they come to our home.

Everyone could try this out, just as a change of having simple boiled egg. It tastes delicious, spongy and spicy. I have tried this with usual onions, but when prepared with small onions (sambhar onions / shallots) increases taste to the masala.Let us move on to the recipe…

Spicy Egg Masala

Spicy Egg Masala

Ingredients:

  • Mustard seeds – ¼ tsp
  • Split Blackgram – 1 tsp
  • Curry leaves – a sprig
  • Cumin seeds – ¼ tsp
  • Hard boiled eggs – 5 nos
  • Onions – 3 nos
  • Chili powder – 1 tsp
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Oil – 2 tbsp
With sliced onions and spice powders
With boiled egg
Getting cooked
Spicy Egg Masala

Preparation:

  • Peel and thinly slice the onions (lengthwise).
  • Heat oil in a kadai, add mustard seeds, split blackgram, cumin seeds and curry leaves. Wait till they crackle.
  • Add in the onions, cook till they turn transparent.
  • Add in all the spice powders along with salt and cook until the raw smell goes off.
  • Chop the boiled eggs into 4 equal pieces (lengthwise).
  • Add the chopped egg pieces into the masala and stir gently so that the eggs would not separate.
  • Cook for 2 mins in low flame, until the egg gets blend with masala.
  • Remove from the fire.

Serve hot as side dish for variety rice and biryani.

Also check out other egg recipes, by clicking this link: https://madraasi.com/main-course/egg/.