Tag Archives: side dish for idiyappam

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.

Mutta Curry / Egg Gravy / Egg Roast

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Mutta Curry or Egg Gravy or Egg Roast goes out well with Toasted bread, plain bread, Idiyappam, Appam, Idly or Dosa. Also this can be served with any variety rice or pulav’s. I have made it to a semi-gravy consistency, if you need it to be more gravy you can remove it from the flame, when you get the right consistency. Let me share the recipe…

CLICK HERE for more Egg recipes.

Taking this to Fiesta Friday #147 hosted by Angie@thenovicegarderner.

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Mutta Curry / Egg Roast / Egg Gravy

Ingredients:

  • Egg / Muttai – 4 nos
  • Onions – 200 gms
  • Tomato – 100 gms
  • Green chilli – 1 no
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Garam Masala – 1 ½ tsp
  • Cumin powder – 2 tsp
  • Garlic cloves – 7 nos
  • Ginger – 1 “inch piece – 1 no
  • Curry leaves – a sprig
  • Salt to taste
  • Coconut oil – 2 ½ tbsp.

Making of Mutta Curry / Egg Gravy / Egg Roast –

Preparation:

  • Boil the eggs, de-shell them, and also give small slits over the eggs.
  • Peel and thinly slice the onions.
  • Finely chop the tomatoes and slit the green chilli to halves.
  • Finely chop the ginger and garlic.
  • Heat oil in a kadai, add curry leaves and wait until they crackle.
  • Add the ginger-garlic pieces and green chillies and cook until the garlic turn golden brown.
  • Add the thinly sliced onions and cook until they turn golden brown.
  • Add the finely chopped tomatoes and cook until they turn mushy.
  • Add all the spice powders along with salt and cook until the raw smell goes off.
  • Pour a cup of water, bring it to boil and then add the eggs to it.
  • Cover and cook for 2 mins, remove the lid, turn the side of the eggs, cover and cook for another 2 mins.
  • Remove the lid and cook in medium flame, until it reaches the consistency you desire may be gravy, semi-gravy or dry.

Serve hot with Idiyappam, appam, idly, dosa or bread.

Vegetable Stew

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My love for Appam and Idiyappam (Stringhopper) never ends, these dishes tastes heavenly when served with Stew – Chicken Stew, Vegetable Stew, Coconut milk and Lamb Paya (leg curry). Mostly I prefer with chicken stew or lamb paya, but when a vegetarian comes to home, definitely no way, have to proceed with vegetarian curry and so decided to prepare Veg Stew accompanied with appam.

I never expected that Veg stew would be as equal to that of chicken stew, liked the flavors, color and texture of it. A best recommend for kids from my side, as this dish has no oil and it’s good for a year old babies. Let me share the recipe…

Ingredients:

  • Onions – 1 no
  • Carrot – 1 no
  • Cauliflower – florets (a cup)
  • French Beans – 6 nos
  • Green peas – a handful
  • Garlic – 5 cloves
  • Cumin powder – ½ tsp
  • Ginger paste – 2 tsp
  • Green chillies – 1 nos
  • Cinnamon – 1 no (1 inch stick)
  • Cardamom – 2 nos
  • Cloves – 2 nos
  • Star Anise – 2 nos
  • Coconut milk (thick) – 3 cups
  • Salt to taste
  • Cashew nuts – 6 nos
  • Coconut Oil – 1 ½  tbsp

Preparation:

  • Peel and finely chop the onions and garlic, keep it aside.
  • Peel and chop the carrots and French beans (lengthwise) and keep it aside.
  • Separate the cauliflower florets into medium size.
  • Halve (lengthwise) the green chillies into two pieces. Blend the cashew nuts along with ¼ cup of water to a fine paste and keep it aside.
  • Heat the coconut oil in a heavy bottomed kadai, add in the cinnamon, cloves, cardamom, star anise and cook for few mins.
  • Add in the onions and garlic, cook until they turn golden brown.
  • Add in the ginger paste and green chillies, cook for few mins until the raw smell goes off.
  • Add in the vegetables along with the cumin powder and salt, cook for few mins or until the vegetables turn their color.
  • Pour in the coconut milk along with a cup of water, cover with the lid and allow it boil.
  • Pour in the cashew paste once the vegetables are cooked, cook in medium flame, until the gravy thickens and the oil floats on the top.

Serve hot with Appam (Hoppers), Egg Appam (Egg Hoppers) or Idiyappam (String Hoppers).

For my other breakfast and dinner recipes, click here.