பட்டாணி குருமா | PEAS KORMA | CHAAT | ROADSIDE FOOD

 This recipe is perfect for busy weeknights – it’s quick and easy to make, and tastes delicious without any artificial flavors or enhancers. If you're looking for a delicious and easy recipe to make at home, then check out this peas kurma recipe! This dish is perfect for any party or dinner, and it's perfect for those who are looking for a healthy and easy meal.

We’ll also be street style cooking our korma at home, using some delicious roadside food from VedaiCuisine in Chennai, India. If you’re looking for a delicious and healthy meal, this recipe is for you!

set all ingredients ready

prepare the masala and add the soaked peas.

add water accordingly and pressure cook.

 for more details, please do watch the following video. and Thankyou.

CHENNA MASALA | Sidedish for Puri, Chappathi, Idiyappam

This aromatic Chenna Masala is prepared using Onion gravy & Tomato gravy with a secret masala  formula, which tastes similar to restaurant style Chenna Masala. The recipe video is added in Vedai Cuisine YouTube Channel. this recipe is explained in  detail with step by step procedure.  

CHENNA MASALA

INGREDIENTS:- 

Dry Spices

Secret Masala

Onion  = 2 nos.

Tomato = 3 nos.

Ginger = 1 inch

Garlic pods = 8 to 10.

Chenna Dal - 1 cup

Water - 2 cups

Methi leaves powder - 1 tsp  

Jaggery powder / brown coloured sugar - 1 tsp

Oil - 3 tbsp

Ghee - 2 tsp

DRY SPICES:-

• 1 tsp cumin seeds 
• 1 bay leaf 
• 1 marathi moggu 
• 1 black stone flower/kalpasu
• 1 cardamom
• 1/2 inch cinnamon stick
• 3 dried red chillies

SECRET MASALA:-

• 1.5 tsp of coriander powder
• 1 tsp of garam masala powder
• 1/2 tsp of cumin powder
• 1/4 tsp of red chilly powder
• 1/8 tsp of turmeric powder 

METHOD TO PREPARE:-

1.  Finely chop 1/2 onion, 5 garlic pods and 1/2 inch ginger.

2.  Add the remaining  ginger, garlic and 1 & 1/2 big onions to a  mixer jar to make a fine paste using little water. Set aside.

onion gravy

3.  Heat a pressure cooker using 3 tbsp oil & 1 tsp ghee ( or add unsalted butter ), add cumin seeds. 

4.  Keep in sim flame and add the dry spices ingredients. Sauté till aroma arises.

sauté dry spices 

5. Add finely chopped (mentioned in step 1), ginger-garlic, fry till they change it to golden brown in color.

Finely chopped Ginger Garlic added

6. Add secret masala to it. Stir continuously to avoid burnt.

7. Add finely chopped onions ( mentioned in step 1), sauté for a minute and add onion gravy.

8. Cover the pressure cooker with lid for 5 minutes and cook in low flame. In the meantime, let us prepare the tomato gravy.

9. To prepare the tomato gravy, first grind red chillies and badam/cashews to a coarse mix. Now add the roughly chopped tomatoes and grind it.

    

10. Uncover the lid. Onions gravy with spices and masalas are cooked. 

11. Add required salt. I added crystal salt.

12. Now add the tomato gravy to the pressure cooker.

13. Mix well and cover with lid for 3 minutes. 

14.  Uncover the lid; the gravy oozes the oil added. check for salt and spice. if spice required add red chilly powder or black pepper powder. 

15. Now add the soaked and cleaned channa dal to the gravy. we are going to cook the soaked chenna dal in masala gravy. 

16. Mix well. Add 1 tsp ghee. Cover with lid for 30 seconds.

17.  Add 2 cups of water. ( use the same cup, which is measured before soaking). 

18. Add crushed methi leaves and jaggery powder. Also, 1 tsp of butter can be added.

19.  Cover with lid. Pressure cook for 3 whistles in high flame and 15 minutes in low/ sim flame, irrespective of the whistles.  

20. Allow the pressure to release. Transfer it to  serving bowl. Aromatic Chenna Masala is ready to serve. 

For  Recipe Video, Click the link == > Chenna Masala Recipe Video

TIPS :-

• add 10 mint leaves, 1 tbsp coriander leqaves before adding  the secret masala. this avoids burnt, if unattended. 
• for  this gravy, i used country tomato.
• for 1 tomato, 1 dried red chilly to be used. for 3 medium sized tomatoes, 3 dried red chillies were used.
• in the secret masala list, i used 1/4 tsp of  kashmiri  red chilly powder to give colorful look to the gravy.

TOMATO TIFFIN SAMBHAR without Toor Dal | SIDE DISH FOR IDLY, DOSA, CHAPPATHI & UPMA

This is one of the favourites during my college days. In our hostel, they serve this side dish for Broken Wheat Upma on Thursdays as Morning Breakfast. For night dinner, they serve us Tomato Rice with Kovaikai fry along with white rice, rasam & buttermilk. It did really tasted awesome. I never skip these varieties.

TOMATO TIFFIN SAMBHAR

INGREDIENTS:-

Medium-sized tomatoes, finely chopped - 3 nos.

Pizza Sauce - 1 tbsp

Salt - as required

Turmeric Powder - 1/4 tsp

Roasted Gram dal - 1 tbsp

Black pepper - 8 nos.

Water - as required

Cooking Oil/ Gingelly Oil - 1 tbsp

FOR TAMPERING:-

Mustard seeds - 1 tsp

Cumin Seeds - 1/2 tsp

Asafoetida - 1/4 tsp

Curry leaves - 1 leaflet

Finely chopped Coriander leaves - 1 tbsp

METHOD:-

Heat Oil in a kadai, add mustard seeds and allow it to splutter. Then add cumin seeds, curry leaves,  asafoetida & half of the coriander leaves. Fry it.

Add tomatoes and required salt. Cover with lid and cook for 5 minutes in sim to medium flame. The water content in tomatoes oozes. 

Add pizza sauce, turmeric powder & mix well. Cover with lid and cook till the oil separates from the mixutre.

Add water to it ( I added 1.25 cups of water). Allow it to boil for 5 minutes. 

In a mixer jar, add black pepper and roasted gram dal. Make a fine powder. Add 1/4 cup of water and grind. Add this paste to Sambhar and allow it to boil till it becomes a mild thick consistency.

Tasty Tiffin sambhar without cooked dal  is ready... Garnish with the remaining coriander leaves.

Tastes better with Idly, Chappathi, Dosa, Broken Wheat Upma.

See also for
Broken Wheat Upma / Godhumai Rava Upma
Siru Thaniya Dosai / Millets Dosa

VALLARAI KEERAI THOGAIYAL | வல்லாரை துவையல்

Vallarai keerai / Brahmi leaves  is one of the Indian herbs which has immense medicinal values. It boosts the immune system and memory capacity. It can be consumed once in a week. Other recipes like sambhar and kootu can be prepared using this keerai. It tastes slight bitter, but can be reduced by adding appropriate ingredients. It tastes well with hot rice sprinkled with ghee/ gingelly oil. Can also be used as side dish for idli and dosa.

INGREDIENTS:
Vallarai keerai - 2 cups
Urad dhal - 3 tbs
Red chilly - 4 or 5
Tamarind - small gooseberry size
Small onion - 6
Jaggery - 1/2 tsp
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Gingelly oil - little
Asafoetida - 1/4 tsp
Salt

METHOD:
1. Wash the leaves well and keep aside. Tender stems can also be used.
2. In a pan, heat little oil, add mustard, cumin.
3. After it splutters, add red chilly, urad dhal and stir well until dhal turns golden brown.
4. Add asafoetida and remove to a bowl.
5. In the same pan, add oil, small onions.
6. Saute well for few minutes and add vallarai leaves.
7. Stir well till the leaves are well cooked and nice aroma comes out and allow to cool.

8. Transfer all to a mixer and grind adding jaggery and little water and required salt.
9. Tasty and healthy VALLARAI KEERAI THOGAIYAL  is ready.

RAW TOMATO SABZI

   This recipe is done using Raw tomato, moong dhal, coconut paste with seasoning. It goes well with rice, idly, dosa, chappathi and poori.

INGREDIENTS:
Raw Tomato - 3
Ripe tomato - 1
Moong dhal - 1/4 cup
Turmeric powder-  1/4 tsp
Sambhar powder - 3/4 tsp
Coriander leaves - little
Coconut paste - 2 tsp
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Chopped onion - handful
Curry leaves - little
Hing  - 1/4 tsp
Oil - 1 tsp

METHOD:
1. In a pressure cooker, add moong dhal, chopped tomatoes both raw and ripe, turmeric powder, little water and pressure cook for 3 whistles on high flame.
2. After the pressure reduces, add Sambhar powder and cook for few minutes.

3. Add coconut paste, salt and cook for a minute, add chopped coriander leaves, mix well and switch off the flame.
4. In a tawa,heat oil, add mustard and cumin, after mustard crackles add chopped onions, curry leaves and hing. Saute well till the onions get well cooked and pour over the sabzi and mix well.

5. Tasty Raw Tomato Sabzi is ready. 

LADY"S FINGER RAITHA

This is one of the easiest recipe that can be done in minutes. We usually prepare raitha using onion, cucumber, carrot etc. But for a change I tried with lady's finger. It tasted well and will be an apt side dish for meals, chappathi, naan and for any variety rice.

INGREDIENTS:
Lady"s finger - 150 gms
Curd - 1 cup 
Chat masala powder -1/2 tsp
Salt - as desired


For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/2 tsp
Green chilly - 2
Asafoetida - a pinch
Coriander leaves - little
Curry leaves - a leaflet
oil - 1 tsp

METHOD: 
1. Wash lady's finger thoroughly and chop into small pieces and keep aside.

2. In a bowl, add curd,chat masala powder, salt and mix well.

3. In a pan, heat oil, add the items given under seasoning one by one.

4. Add chopped lady's finger and cook well on low flame. Add a pinch of salt to fasten the cooking.
5.The lady's finger will shrink in size and get little darkened. Add curry leaves and chopped coriander leaves, mix well and switch of the flame.
6. After it cools completely, transfer to the bowl with curd and mix well.
7. Tasty Lady's finger Raitha is ready.

Note:

• A pinch of turmeric can be added while seasoning to enhance colour.
• The curd should be thick to give a better taste.

VAZHAKKAI PODIMAS

This is done by cooking  raw banana/vazhakkai in hot water or steaming it without cutting into pieces. With the help of pressure cooker, it can be prepared easily. It tastes awesome with rice and sambar and Mor kuzhumbu/Butter milk kuzhumbu.

INGREDIENTS:

Vazhakkai/ Raw banana - 2

Onion - 1

Garlic - 4

Green chilly - 2

Pepper powder - 1/2 tsp

Salt

For Seasoning

Mustard - 1/2 tsp

Urad dhal - 1/2 tsp

Bengal gram - 1/2 tsp 

Asafoetida - 1/2 tsp

Oil - 2 tsp

Curry leaves - a little

Coriander leaves - a little

METHOD:

1. In a pressure cooker, add vazhakkai cut into two with enough water and cook for 2 whistles on high flame.

2. After the pressure reduces, drain the water and peel of the skin after it cools down.

3. Using a grater, grate finely or can mash with hands.

4. In a tawa, add oil and add the seasoning one by one.

5. Add finely chopped onions, green chillies and garlic and cook well until nice aroma comes out. 

 

6. Add the grated vazhakkai, pepper powder along with required salt and mix well and cook for few minutes.

7. Garnish with chopped coriander leaves.

8. Tasty Vazhakkai Podimas is ready.

See for Mor Kuzhumbu in this blog

Note:

• Pepper powder is optional. I have added since vazhakkai may cause gas related problems.
• Adding a pinch of Turmeric while pressure cooking vazhakkai is optional.

ALL - IN - ONE GRAVY, using Pressure Cooker

As the name itself says....it's an all-in-one gravy and No Grinding is required for this Gravy.

ALL - IN - ONE GRAVY

INGREDIENTS:-

Big Onion finely chopped  -  3
Tomatoes finely chopped - 3
Garlic pods  finely chopped - 10 pods
Ginger finely chopped - 1/2 inch
Sambhar Powder  - 3 teaspoon
Garam Masala Powder - 1 teaspoon
Salt as required
Oil - 6 tablespoon
Almond Cashew  coarse powder - 1/2 teaspoon
Sugar - 1/2 teaspoon

METHOD:-

Set all the ingredients ready.

In a Pressure Cooker  ( I used 3 ltr Pressure Cooker ), heat oil and add finely chopped onions. Saute till the Onions turn transparent.

Then add Ginger and garlic and saute for 2 minutes. Now add Salt to fasten cooking.

Add finely chopped tomatoes, Sambhar powder, Garam Masala Powder and Mix well. No need to add water.

Add Almond-Cashew powder and sugar and mix together.

Cover the cooker with lid and cook on sim flame for 20 minutes. Allow 5 to 6 whistles in sim flame.

Allow the pressure to release by itself.

Once the pressure releases completely, using potato masher, mash the gravy (instead of grinding in mixier).

All-in-One Gravy is ready.

We can prepare any combination using this gravy....
Like...

# Adding Fried Paneer cubes & a tsp of butter, to this gravy, it becomes Paneer Butter  Masala...
( Also See Paneer Peas Masala)

# Adding boiled vegetables to this gravy, it becomes Vegetable Kurma
(Also see Simple Veg Kurma)

# Adding Fried Capsicum, it becomes Pepper Masala Gravy

# Adding Sauteed Moong Sprouts, to this gravy, it becomes  Healthy Sprouts gravy.