Tag Archives: side dish for Indian flat bread

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.

Vegan Kurma

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Vegetable kurma is one of the most common food served with Idly, Poori, dosa, parotta, paratha, chapathi in south India. Kurma can be prepared with mixed vegetables, chicken and meat. We use curd/yogurt for Vegetable Kurma for the tangy flavor, but I have substituted tomatoes for curd. This is a quick and easy to prepare, as I have used coconut milk instead of grounded coconut masala. You can extract coconut milk at home, but due to my laziness I used the store bought one. Let me share the recipe…

Vegan Kurma

Vegan Kurma

Ingredients:

  • Carrot – 1 no
  • Onion – 1 no
  • Tomato – 1 ½ nos
  • Cauliflower – 2 handfuls of florets
  • Green peas – a handful
  • French beans – a handful
  • Chilli powder – 1 tp
  • Turmeric powder – ½ tsp
  • Ginger-Garlic paste – 1 tbsp
  • Coconut milk – 1 cup
  • Salt to taste
  • Oil – 1 tbsp
  • Coriander and mint leaves –  a handfull
  • Flavored spices (cinnamon – 1 no, cloves – 3 nos, cardamom – 1 no and star anise  1 no)

Preparation:

  • Peel and finely cube the carrot, chop the onions, tomatoes and French beans, make small florets of cauliflower.
  • Heat oil in a kadai, add in the flavored spices and wait until they crackle.
  • Add in the ¾ th portion of finely chopped coriander and mint leaves.
  • Add in the onions, ginger-garlic paste and cook until the raw smell goes off.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the vegetables all together followed by turmeric powder, chilli powder and salt. Cook for few mins or until the raw smell goes off.
  • Pour in a cup water, cover and cook, until the vegetables are boiled.
  • Remove the lid, when the vegetables are cooked, pour in the coconut milk and cook in medium flame for another 5 mins or until the kurma thickens and the oil starts floating on the top.
  • Garnish with the leftover coriander and mint leaves.

Serve hot. Goes out well with chapathi, poori, Idly, appam, dosa and string hoppers. For more vegetarian curries, gravies and side dish recipes – CLICK HERE.

Do check out my other kurma – Chicken kurma, Carrot and Chow-chow Kurma.