Arachuvitta Vatha Kuzhambu Recipe / Arachivitta Vathal Kulambu Recipe / Vatha Kulambhu Recipe / Vathal Kuzhambu Recipe

 

Arachuvitta Vatha Kuzhambu

Ingredients for grinding

Channa dal - 1 tsp

Coriander seeds - 1 tsp

Black pepper - 1/2 tsp

Jeera - 1/2 tsp

Methi seeds - 1/8 tsp

Red chilies -3

Hing - 1/2 tsp

Oil few drops

( Fry above ingredients in oil till colour changes. Cool and powder the ingredients to a semi smooth powder)

Tempering

Sesame oil - 2 tbsp

Mustard - 1 tsp

Methi seeds - 1/8 tsp

Other ingredients

Chopped onion - a handful

Chopped garlic - 4

Curry leaves few

Tamarind  - a small gooseberry size

(soak it in warm water and extract the juice)

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Salt to taste

Fried vathal of your choice - 1/4 cup

Jaggery - 1/2 tsp

Method

Heeat oil ina pan and temper with above ingredients.

Add onion, curry leaves and garlic fry till light brown. Add the dry masala powders , salt and saute for a minute. Pour the tamarind juice and water as needed add the ground powder mix and in low flame cook till gravy is thick.

Add the fried vathal and jaggery cook for a minute and switch off the stove.

Garnish with curry leaves mix with hot rice and enjoy!

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Iru puli Kuzhambu Recipe / Yeruvalli Kuzhambu Recipe / Tirunelveli Special Iru Puli Kulambu Recipe / Easy Kulambhu Recipes

 

Iru Puli Kuzhambu

Ingredients for grinding

Methi seeds - 1/ 2 tsp

Red chillies - 5

Grated coconut - 1/4 cup

Rice - 1 tsp ( soak it in water for 30 minutes)

Oil - a drop

( Add oil in a pan and fry methi and red chilies till color changes. Switch off the stove and add the coconut and mix well. Cool the ingredients and grind it along with the soaked rice to a smooth paste)

Tempering

Oil - 2 tsp

Mustard - 1tsp

Hing - a generous pinch

Curry leaves few

Other ingredients

Vegetables of your choice - 1 & 1/2 cups

( I used pumpkin, brinjal, flat beans and potato)

Salt to taste

Turmeric powder - 1/4 tsp

Diluted tamarind juice - 1 cup

Thick butter milk - 1/2 cup

( make sure buttermilk is not too sour)

Coconut oil - 1 tsp

Method

Pour water in a pan add the salt , turmeric powder and the vegetables cook till they are half cooked.

Pour the tamarind juice and cook till raw smell has disappeared and the vegetables are cooked.

Pour the ground masala and cook till the gravy is thick. add the buttermilk and give a boil and switch off the stove.

Pour oil in a pan and temper it with above ingredients , pour the hot tempering into the kulammbhu.

Lastly add the coconut oil on top mix and enjoy with hot rice.

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Onion Tomato Gotsu Recipe / Vengayam Thakkali Gothsu / Tomato Gotsu Recipe / Tomato Gostu Recipe / Thakkali Kosthu Recipe - Side dish For Idli and Dosa

 

Tomato Gotsu

Ingredients ground to a smooth paste

Grated coconut - a handful

Pottukadalai / roasted gram dal - 1 tbsp

Green chillies - 2

( add water and grind to a smooth paste)

Tempering

Oil - 2 tbsp

Mustard - 1 tsp

Urad dal - 1 tsp

Hing - a generous pinch

Curry leaves few

Other ingredients

Tomatoes - 2 large

( Blanch the tomatoes and remove the skin and finely chop them)

Chopped onion - a handful

Red chilly powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Curry and coriander leaves for garnish

Onion Tomato Gothsu

Method

Heat oil in a pan and temper with above ingredients.

Add onions and fry till color changes. Add the dry powders and chopped tomatoes mix well.

Pour the ground mixture  water as needed and cook till the gravy is semi thick.

Switch off the stove , garnish with curry and coriander leaves and enjoy with Idli or Dosa.

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Thani Kootu Recipe / Tanjore Special Thani Kootu / Thanjavur Thani Kootu Recipe - Easy Kootu Recipe

 

Thani Kootu

Ingredients roasted and ground to a smooth paste

Sesame oil - 1 tsp

Urad - 1 tsp

Coriander seeds - 1 tsp

Channa dal - 1 tsp

Red chillies - 4

Tamarind - a small gooseberry size

Grated coconut - 2 tsp

( Heat oil in a pan add above ingredients and roast till light brown. Cool the mixture add salt, turmeric powder add some water and grind to a smooth mixture)

Tempering

Sesame oil - 1 tbsp

Mustard - 1 tsp

Urad dal  and Channa dal together - 1 tsp

Hing - 1/6 tsp

Curry leaves few

Other ingredients

Curry leaves few for garnish

Jaggery - 1/2 tsp

Method

Heat oil in a pan and temper with above ingredients.

Now pour the ground mixture and cook till the gravy is thick.

Add jaggery , curry leaves mix and switch off the stove.

Mix the kootu with hot rice and enjoy!

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Spicy Thakkali Bajji Recipe / Thakkali Bajji Recipe / Tomato Bajji Recipe / Thakkali Bhaji for Idli . Dosa and Chapathi / Thakkali Kadayal Recipe

 

Thakkali Bajji

Tempering

Sesame oil - 2 tsp

Mustard and Urad dal together - 1 & 1/2 tsp

Jeera - 1/4 tsp

Red chilly - 1

Curry leaves few

Ingredients to be pressure cooked

Diced onion - 1 medium size

Ripe tomatoes - 2 large or 3 medium size

Red chilly - 4

Kashmiri chilly - 4

Garlic - 3

Salt to taste

( Pressure cook all the ingredients till soft and using a hand blender blend till all mashed)

Method

Heat oil in a pan and temper it with above ingredients.

Pour the hot tempering into the tomato mixture and mix well.

Best served as a side dish for  Idli . Dosa and Chapathi.

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Parangikai Paal Kootu Recipe / Paal Kootu Recipe / Sweet Pumpkin Milk Gravy Recipe / Yellow Pumpkin Milk Kootu Recipe

Parangikai Paal Kootu

Ingredients ground to a smooth paste

Grated coconut - 2 tbsp

Rice flour - 1 tsp

Milk - 1/2 cup

( grind all ingredients together to a smooth mixture)

Tempering

Coconut oil - 2 tsp

Mustard seeds - 1 tsp

Curry leaves few

Red chilly - 1

Other ingredients

Yellow pumpkin / Parangikai - 1 & 1/2 cups

Salt to taste

Turmeric powder - 1/2 tsp

Jaggery - 1 tsp

Slit green chillies - 2

Method

Add the pumpkin, green chillies , salt , turmeric powder and little water, cook the vegetable till soft.

Pour the ground mixture and jaggery and cook for a minute and switch off the stove.

Heat oil in a pan and temper it with mustard and curry leaves, pour the hot tempering into the kootu.

Mix and best served as a side dish for rice.

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Veg Chilli Milli Recipe - A Side Dish For Roti

Veg Chilli Milli

Ingredients fried in oil and ground to a fine paste

Oil - 2 tsp

Pepper corns - 5

Bay leaf - 1

Cloves -3

Cardamom - 2

Cinnamon - a small stick

Jeera - 3/4 tsp

Cashew nuts - a handful

Kashmiri chilly - 5

Onion - 1

Tomato - 1 large

Salt to taste

( Heat oil and fry all above ingredients till color changes, pour some water and cook till soft. Cool the mixture and grind to a fine paste )

Tempering

Butter - 2 tbsp

Ginger cut into thin strips - 1 tsp

Green chilly cut into strips - 4

Other ingredients

Shredded cabbage - a handful

Green peas a handful

Capsicum strips - a handful

Beans a handful

Paneer cubes - 1 cup

Cream - 1/ 8 cup

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Garam masala - 1/8 tsp

Kasturi methi crushed - 1/2 tsp

Chopped coriander leaves - 2 tbsp

Veg Chilli Milli

Method

Heat butter in a pan add ginger and green chilies strips sauté for a minute, add the vegetables and sauté till vegetables are cooked.

Pour the ground paste, dry masala powder , salt if needed , paneer and mix well pour water as needed cover and cook till the mixture is thick.

Reduce the flame add the Kasturi methi and cream mix till combined.

Switch off the stove and garnish with coriander leaves and serve as a side dish for roti or naan.

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Maa Vathal Mor Kuzhambu Recipe / Maa Vathal Mor Kulambu / Dry Mango Curd Gravy Recipe

Tempering

Coconut oil - 2 tsp

Mustard - 1 tsp

Methi seeds - 6

Urad dal - 1/2 tsp

Jeera - 1/8 tsp

Hing - a generous pinch

Curry leaves few

Mor milagai / Salted sun dried chillies - 2

Other ingredients

Beaten curd - 1 cup

( make sure they are not too sour)

Turmeric powder - 1/4 tsp

Dried salted mango pieces - 2 or 3 small pieces or as needed

( soak the mango pieces in water for overnight to soften)

Method

Add the soaked mango pieces , turmeric powder and curd in a mixi jar grind to a smooth liquid.

Heat oil in a pan and temper with above ingredients. Once the chilies are turned dark brown pour the ground curd mixture. Salt is not needed for this dish, 

Do not boil there are chances of curdling so when it is hot and well combined with the tempering switch off the stove.

Mix the gravy with rice and enjoy!

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Chettinad Kathrikai Avial Recipe / Chettinad Aviyal Recipe / Vegetable Stew from Chettinad / Kalla Veetu Aviyal Recipe - A Side Dish For Idli

Chettinadu Avial

Tempering Ingredients

Sesame oil - 2 tbsp

Whole black pepper - 5

Methi seeds - less than 1/8 tsp

Fennel seeds - 3/4 tsp

Cinnamon stick - a very tiny piece

Kalpasi - a tiny piece ( optional)

Ingredients fried and ground to a smooth paste

Oil - 1/2 tsp

Fennel seeds / Somph- 1 tsp

Poppy seeds / Khus Khus seeds - 1 tsp

Pottu kadalai - 1 tsp

Whole black pepper - 1/4 tsp

Jeera - 1/8 tsp

Red chilly powder - 1 tsp ( heaped)

Coriander powder - 3/4 tsp

Grated coconut - 1/4 cup

( Heat oil in a pan add all above ingredients except red chilly and coriander powder, fry till they change color. Switch off the stove and then add the dry powders, mix and let it cool. Add water and grind to a smooth paste, keep it aside)

Other ingredients

Chopped onion - 1/4 cup

Chopped tomato - 1 medium size

Garlic - 6

Diced potato - 1 large

Chopped brinjal - 4

Salt to taste

Turmeric powder - 1/4 tsp

Curry and coriander leaves few

Method

Heat oil in a pan and temper with above mentioned ingredients.

Add chopped onion, tomato, few curry leaves, garlic and vegetables, sauté in medium flame till combined.

Add salt, turmeric powder, ground masala paste and pour water as needed, cover and cook till the vegetables are cooked and gravy is slightly thick.

Switch off the stove garnish with chopped curry and coriander leaves.

Best served with hot Idli.

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Asparagus Kootu / Kootu Recipe / Asparagus Lentil Coconut Curry - No Onion No Garlic Recipe

Asparagus Kootu

Ingredients ground to a smooth paste
Dry roast urad dal till light brown -1 & 1/2 tsp
Jeera/Cumin-1tsp
Dry roasted red chillies-2
Grated coconut-1tbsp
( add water and make a smooth paste,keep it aside)
Tempering
Coconut oil-1tsp
Mustard-1tsp
Curry leaves-few
Hing-1/4tsp
Other ingredients
Chopped asparagus - 2 cups
Salt to taste
Turmeric powder-1/4tsp
Yellow moongh dal - 1/2 cup

Method
Wash dal well add it into a pressure cooker,add turmeric powder and water.Cook the dal till soft.
Slightly mash the cooked dal and add the asparagus and some water, cook till vegetable is cooked.
Pour the ground masala add salt and give a boil and switch off the stove.
Heat oil in a pan temper it with mustard,hing and curry leaves.
Pour the hot tempering into the dal mixture and mix.
Serve it with hot rice.


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Sourashtra Poondu Kuzhambu Recipes / Losan Kolgar Recipe / Sourashtra Style Garlic Curry

Sourashtra Poondu Kulambu 

Tempering

Sesame oil - 3 tbsp

Whole black pepper - 1 & 1/2 tsp

Jeera - 1/2 tsp

Mustard - 1/2 tsp

Curry leaves few

Other ingredients

Tamarind - a small gooseberry size

( Soak it in hot water and extract the juice, pour some water and dilute)

Sliced garlic - 10

Salt to taste 

Sourashtra kulambhu podi - 2 tsp ( heaped)

Method

Mix the kulambu powder and salt into the tamarind juice and keep aside.

Heat oil and temper with above ingredients, add the garlic and fry till light brown.

Now pour the tamarind mixture and in low flame cook till oil separates and raw smell has disappeared.

This kulambu will thicken fast so add more water when diluting the tamarind juice.

Switch off the stove mix it with hot rice and enjoy!

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Kadugu Kulambu Recipe / Aavala Pulusu Recipe / Mustard Gravy Recipe - A Simple Healthy Kulambu Recipe

Kadugu Kulambu

Ingredients dry roasted and powdered

Mustard seeds - 1 tsp (heaped)

Pepper - 1 tsp

Jeera / Cumin - 1/2 tsp

Methi / Fenugreek seeds - 1/4 tsp

( Dry roast all above ingredients till they splutter, do not over fry and burn them. Cool and dry grind to a fine powder. Keep it aside)

Other ingredients

Sesame oil - 6 tsp

Chopped onion - a handful

Chopped garlic - 6

Curry leaves few

Salt to taste

Red chilly powder - 1/4 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Jaggery - a pinch ( optional)

Diluted tamarind juice - 1 cup

Method

Heat oil in a pan add onion, garlic and few curry leaves add some salt and fry till onions changes its colour. Add the dry masala powders and sauté for a minute.

Pour the tamarind juice and in low flame cook till oil separates the gravy.

Add the dry roasted and powdered masala and jaggery mix well and switch off the stove.

Garnish with curry leaves and enjoy with hot plain rice.

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Sagu Recipe / Mixed Vegetable Sagu Recipe / Vegetable Saagu Recipe / Mixed Veg Saagu / Karnataka Mixed Vegetable Sagu Recipe

Mixed Vegetable Saagu

Ingredients ground to a smooth paste

Poppy seeds - 1 tsp

Cinnamon - a small stick

Cloves - 4

Cardamom -2

Star anise - 1/4

Roasted gram dal / Pottu kadalai - 1 & 1/2 tbsp

Grated coconut - 1/ 2 cup

Black pepper - 4

Cumin - 1/2 tsp

Green chillies - 6

Chopped onion - a handful

Chopped coriander and mint leaves - together 2 tbsp

Coriander seeds - 1 tsp

Ginger / garlic - 1 & 1/2 tsp

( Pour very little water and grind to a smooth fine paste)

Other ingredients

Chopped onion - 1/2

Mixed vegetable - 2 cups

( i used potato, carrots, beans, peas)

Salt to taste

Turmeric powder - 1/2 tsp

Chopped coriander leaves for garnish

Tempering

Oil - 2 tbsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Red chillies - 3

Bay leaf - 1

Curry leaves few

Saagu

Method

Pour oil in a pressure cooker and add the tempering ingredients.

Next add the onions and fry till colour changes. Add the ground paste and sauté till raw smell has disappeared. Add the vegetables, salt , turmeric powder and fry for few more minutes.

Pour needed water and pressure cook till done.

Garnish with coriander leaves and serve as a side dish for Poori , dosa or chapathi.

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Moru Curry / Kerala Style Moru Kachiyathu / Seasoned Butter Milk / Moru Kachiyathu

Moru Curry

Tempering ingredients

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/8 tsp

Red chillies - 2

Other Ingredients

Thick curd whisked well - 2 & 1/2 cups

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/4 tsp

Curry leaves few

Crushed garlic - 4

Crushed ginger - 1 tsp

Chopped green chillies - 3

Chopped onions - a handful

Method

Heat oil in a pan temper it with the above ingredients.

Add the onions, curry leaves, crushed garlic, ginger, green chillies and saute till the onions are brown.

Reduce the flame add the salt, turmeric powder and red chilly powder saute till the raw smell has disappeared. Pour the whisked curd and mix it well till combined.

Do not boil and switch off the stove, garnish with curry leaves and serve with plain rice.

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Gobi Matar Masala / Gobi Mutter Masala / Cauliflower And Pea Curry / Gobi Matar Recipe / Gobi Matar ki Sabzi

Gobi Matar

Ingredients ground to a smooth mixture

Onion - 1 medium size

Ripe tomatoes - 2 medium size

Ginger /Garlic paste - 1 tsp

( grind these ingredients to a fine paste, do not add water while grinding)

Tempering

Oil - 3 tbsp

Ghee - 1 tbsp

Bay leaf - 1

Cinnamon stick - 1 medium size piece

Other ingredients

Gobi / Cauliflower cut into florets - 1 small size Gobi

( sauté Gobi in oil with little salt and turmeric powder till slightly cooked, keep it aside. Do not over cook and break the florets)

Frozen peas - 1 cup (heaped)

Slit green chilies - 6

Red chilly powder - 1 tsp

Jeera powder - 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

MDH kitchen king masala - 1 tsp

Crushed kastoori methi - 1 tsp

Method

Heat ghee and oil in a pan add the tempering ingredients now pour the ground paste and in medium low flame cook till raw smell has disappeared.

Add the dry spice powders and sauté till oil separates from the masala.

Add the peas, green chillies and pour some water and cook till the mixture is thick.

Lastly add the fried gobi mix till well combined and switch off the stove.

Sprinkle the kastoori methi mix and serve as a side dish for Roti.

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Mulakushyam Recipe / Moloshyam Recipe - Kerala Recipes

Mulakushyam

Ingredients

Yellow moongh dal - 1/3 cup

(washed well)

Avarakai chopped - 2 cups

Turmeric powder - 1/2 tsp

Salt to taste

Pepper powder - 1 tsp

Slit green chillies - 4

Chopped onion - a handful

Curry leaves few

Coconut oil - 3 tsp

Water as needed ( around 2 & 1/2 cups or according to the thickness you want)

Method

Take a pressure cooker add the washed moongh dal,chopped avaraikai,salt,turmeric powder.pepper powder, 1 tsp oil coconut oil, onions,few curry leaves and green chillies,pressure cook till soft then mash it slightly.

Add remaining coconut oil ,curry leaves mix and serve with plain rice.

Note:

Usually this dish is made with Ash gourd,

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Matar Ka Nimona Recipe / UP Style Matar ka Nimona Recipe / Green Peas Curry - No Onion No Garlic Recipe

Matar Ka Nimona

Green ingredients crushed

Coriander leaves - a handful

Green chillies - 4

Chopped ginger - 1 tsp

(crush to a coarse mixture)

Other ingredients

Frozen fresh peas - 1 cup

( crush to a coarse mixture, sauté in 2 tsp oil till raw smell has disappeared, keep it aside)

Cubed or cut into finger size potato - 2 medium

( add little salt and shallow fry them in oil till light brown and keep it aside)

Chopped tomato - 2 small

Salt to taste

Kashmiri red chilly powder - 3/4  tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1/4 tsp

Tempering

Ghee - 1 tbsp

Jeera - 1 tsp

Red chilly - 3

Cinnamon stick - 1 small piece

Hing - 1/4 tsp

UP Style Matar Ka Nimona

Method

Heat ghee in a pan and temper it with above ingredients.

Next add the dry masala powders and saute in low flame for a minute.

Add the tomatoes and salt fry till they are mashed well.Add the fried peas mixture and mix.

Pour needed water cover and cook for 2 minutes.Add the fried potato and simmer for a minute and switch off the stove.

Garnish with coriander leaves and serve hot with Roti!

Note:

Adding a pinch of sugar and lime juice is optional.

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Kumbakonam Kadappa / Kadappa Recipe / Side Dish For Idli and Dosa

Kumbakonam Kadappa

Ingredients ground to a smooth paste

Coconut - 1/3 cup

Fennel seeds - 1 tsp

Green chillies - 4

Cashew nuts - 4

Garlic - 2

(Pour water and grind to a smooth paste)

Tempering

Oil - 1 tbsp

Mustard - 1 tsp

Urad dal - 1/4 tsp

Cinnamon - a small piece

Cloves - 1

Bay leaf - 1

Other Ingredients

Moongh dal - 1/4 cup

( dry roast till just hot pour water and pressure cook till soft)

Boiled potato - 1 medium size

( boil the potato peel the skin and mash it coarse)

Salt to taste

Turmeric powder - 1/2 tsp

Chopped onions - 1/4 cup ( heaped)

Slit green chillies - 4

(add according to your spice level)

Curry leaves - few

Water as needed

Kumbakonam Kadappa

Method

Heat oil in a pan and temper with above ingredients.

Add onions, green chillies and few curry leaves saute till transparent. Add salt and turmeric powder sauté till raw smell has disappeared.

Pour the cooked moongh dal,ground paste and mix for a minute.

Add water according to the consistency you want,usually this gravy should be a bit watery and spicy.

Boil for 2 to 3 minutes and switch off the stove.

Garnish with curry leaves and serve hot as side dish for Idli or Dosa.

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Vadacurry Recipe / Vadai Curry recipe / Vadaikari Recipe / vadakari Recipe/ Side dish for Idli And Dosa

Vada Curry

Tempering Ingredients

Oil - 1 tbsp

Sliced onions - a handful

Cinnamon - a small piece

Cardamom - 1

Fennel seeds - 1/4 tsp

Curry leaves few

Red chilies - 2

Ingredients dry roasted and ground to a paste

Cloves - 5

Cinnamon - a medium size stick

Cardamom - 2

Fennel seeds - 2 tsp

Poppy seeds - 1 tbsp

Grated coconut - a handful

Pottukadalai - a handful

Mint leaves - 2 tsp

Coriander leaves - 2 tsp

Chopped garlic - 6

Chopped ginger - 1 tsp

Red chillies - 4

Green chillies - 4

( dry roast all the above ingredients together till nice aroma comes out and colour changes,cool and grind to a smooth paste )

Ingredients for Vada

Channa dal - 1 cup

Fennel seeds - 1 tsp

Red chillies - 2

Salt to taste

( soak above ingredients in water for 2 hours,drain out the water completely add salt.Grind to a semi coarse thick mixture,do not add water for grinding.Heat oil in a pan pinch the mixture and drop it into the oil.deep fry till it's semi crisp on all sides,keep it aside)

Other ingredients

Oil to deep fry vada

Curry and Coriander leaves for garnish

Turmeric powder - 1/2 tsp

Salt to taste

Method

Heat oil in a pan temper it above ingredients,Fry onion and curry leaves till colour changes.

Pour the ground mixture and saute for few minutes,pour enough water,salt and turmeric powder.

Cook till raw smell has disappeared completely add water if needed the gravy should be loose once the vada is added they will thicken up.

Add the fried vadas cook for a minute and switch off the stove.Garnish with chopped curry and coriander leaves.

Best served as side dish for Idly.Dosa,Set Dosa,

Adapted from Chef.Venkatesh Bhat

Version 2

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Vada Curry

Ingredients
Onion chopped-1
Green chilles slit-2
Curry & Coriander leaves-little
Mint leaves-10
Ginger-1/4''
Garlic sliced-4
Turmeric powder-1/4tsp
Chille powder-1/2tsp
Coriander powder-1tsp
Garam masala -a pinch
(optional)
Oil-3tsp
Rajma vada
(usually we use channadhal Vada,For a change i have made it with Rajma Vada)
Tempering
Fennel seeds-1 & 1/2tsp
Cinnamon-1/4''
Bay leaf-1
Cloves-2
Method
Heat oil in a pan temper it with above ingredients.
Add onion and fry till light brown,now add remaining ingredients & fry well.
Add 2 cups of water & give a boil.
Break Vada into small pieces & add it to the gravy.
Garnish it with mint,curry & coriander leaves.
 Best served with Idly or Dosa.

Tips

This dish is usually made with left over vadas.Apart from urad dhal vada you can use any type of vada .
Adding Coconut milk is optional.You can also add some fresh coconut & cashew nut paste to this gravy.

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Plain Salna / Empty Salna Recipe / Plain Salna / Chalna Recipe

Salna

Ingredients ground to a smooth paste 

Grated coconut - 1/4 cup heaped
Peanuts - 2 tsp
Pottukadalai - 1 & 1/2 tsp
Ginger and garlic paste - 1 & 1/2 tsp
Kalpasi/Black stone flower - a small piece
Cloves - 1
Cinnamon - a tint piece
Green chillies - 1
Fennel seeds - 1 tsp heaped
Tempering ingredients
Oil - 6 tsp
Cinnamon - a small piece
Cloves - 2
Cardamom - 1
Bay leaf - 1
Kalpasi - 1/2 tsp
Other ingredients
Chopped onion - 1/2
Chopped tomato - 1
Mint leaves few
Curry and coriander leaves few
Water as needed
Red chilly powder - 3/4 tsp
Kashmiri chilly powder - 1/4 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Salt to taste

Plain Salna

Method
Heat oil in a pan and temper it.
Add onions few curry and mint leaves and fry till colour changes.Add the tomatoes and fry for a minute.Add all the spice powders and saute till raw smell has disappeared.
Now pour the ground masala pour water to the thickness you water.Cover it with a lid and in medium flamer simmer it for 10 minutes till the gravy is slightly thick and oil floats on top.
Switch off the stove and add the garam masala powder,mint and coriander leaves and serve hot with Appam,Parota.Biriyani,Idli or Dosa.

Empty Salna

Note:
a)You can add vegetables if you like.
b)You can make this salna in pressure cooker too.

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