Tag Archives: vegetarian curry recipe

Apr11

Tomato Curry / Thakkali Kulambu

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Tomato Curry / Thakkali Kulambu is one such easy and simple recipe with very few ingredients available at all Indian kitchens. Also it’s very simple so that bachelor or beginners could handle it perfectly, more over this can be prepared in case of emergency, when there are guests or during sick times or after a vacation.

CLICK HERE for more vegetarian recipes.

Tomato curry is little sweet, tangy and little spicy, all these tastes give a perfect taste when combined with steamed rice. For the texture of the curry, refer the video link below. Let me share the recipe…

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Tomato Curry / Thakkali Kulambu

Ingredients:

  • Tomatoes – 4 nos
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Chilli powder – 1 tsp
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ¼ tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Coconut oil / Vegetable oil – 1 tbsp.

Making of Tomato Curry / Thakkali Kulambu –

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Heat oil in a kadai, add the mustard, split black gram and curry leaves, wait until they crackle.
  • Add the onions and cook until they turn brown in color.
  • Add the tomatoes and cook for few mins.
  • Add the spice powders followed by salt, cook for few mins until the raw smell of spice powder goes off.
  • Pour a cup of water, cook and cook until the tomatoes are mushy.
  • Remove the lid and cook in low flame until the oil starts floating on the top.
  • Transfer it to a bowl.

Serve hot with steamed rice and appalam or vadagam (rice crackers).

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.

Dec8

Bittergourd Garlic Curry / Pagarkai Poondu Kulambu

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Recently I have been to diabetics’ awareness program conducted by Diabetic Food Trail at Anjappar Restaurant. The Chief Chef of Anjappar – Mr. Thamzhi Arasan came all along from Chennai and demonstrated us this Garlic Bittergourd Curry, as it one among the most healthiest and perfect curry for diabetes. Also I have shared one more version of Pagarkai Kulambu / Tangy Bittergourd Curry. Let me share the recipe…

CLICK HERE for more Vegetarian recipes (curry, biryani, variety rice, fry, gravy)

Taking this to Fiesta Friday #149 hosted by Angie@thenovicegarderner.

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Pagarkai Poondu Kulambu / Bittergourd Garlic Curry

Ingredients:

  • Bitter gourd – 1 no
  • Garlic – 10 cloves
  • Tamarind – a lemon size
  • Onion – 1 no (medium size)
  • Tomato – 1 no (medium size)
  • Mustard seeds – ¼ tsp
  • Fenugreek  seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Fennel seeds powder – 1 tsp
  • Sesame oil / Gingelly oil – 2 tbsp
  • Salt to taste
onions getting cooked with tempered spices and curry leaves
with garlic and tomatoes
with finely chopped bittergourd
with all the spice powders and salt
with tamarind extract
curry getting thicken and oil floating on the top
Pagarkai Poondu Kulambu / Bittergourd Garlic Curry

Preparation:

  • Soak tamarind in warm water for few mins and prepare tamarind extract.
  • Peel and finely chop the onion and tomato. Peel the garlic cloves and keep it aside.
  • Scrap the skin of the bitter gourd, deseed and chop them to small pieces.
  • Heat oil in a kadai, add mustard seeds, cumin seeds, and fenugreek seeds and curry leaves, wait until they crackle.
  • Add the onions and garlic cloves; cook until they turn golden brown.
  • Add the tomatoes and cook until they turn mushy.
  • Add the finely chopped bitter gourd pieces followed by turmeric powder, chilli powder, coriander powder, fennel seeds powder, cumin powder and salt.
  • Cook until the raw smell goes off.
  • Pour the tamarind extract with a cup of water, cover and bring it to boil.
  • Remove the lid, once the bitter gourd is cooked.
  •  Cook in medium flame until the curry thickens and oil floats on the top.

Serve hot with steamed rice, also goes out well with dosa. Perfectly matches with Ragi / Finger Millet Dosa and Kambu / Pearl Millet Dosa (stay tuned for the recipe).