Today's recipe is a SouthIndian version of channa masala goes very well with pooris and roti. This is a coconut version with the flavorful garam masala
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Take lemon sized Vadai mix and flatten them with your hands. Drop the shaped Vadai mix into the hot oil and deep fry them until they turn into golden brown colour
Add garam masala powder, turmeric powder, corianer powder, remaining chilli powder and ginger garlic paste, salt and continue frying till the tomatoes get smashed well
Here is another variation, a Mysore masala dosa. I am not that big of a fan of SouthIndian food. I particularly love North Indian food, Punjabi especially
A slight variation from the regular pongal is the Masala Pongal. If you are looking for a side dish try - Masala Tomato curry, Potato Kurma, Peanut tomato chutney or Carrot Capsicum pachadi (chutney)
Another version i follow is adding sara paruppu and other nuts without cloves and cinnamon, i will come up with that version if i get that paruppu again
Paruppu is a mandatory recipe for many special occasions especially in SouthIndian weddings which is the first gravy served for rice along with ghee followed by sambar, vatha kuzhambu, rasam and buttermilk
this rice don`t need any biryani masala powder except coriander powder for flavor. More than the traditional recipes I have innovative and own created recipes in my MLH
I wanted to try the same at home but with an Indian twist of Masala. Prawn Pepper Celery Masala Recipe, a very spicy and delicious prawn celery masala flavored with pepper, cumin and coriander powder
Let them splutter and add the prepared masala paste to it. Few years back I was invited to one of my southIndian friends house for dinner and there I ate chole with coconut gravy for the first time and since then I was in love with the coconut gravy
Can skip garam masala and hing if you don`t like. garam masala-1 tsp. Hi every one. How are you all doing. I have few recipes to post in draft which also have step wise pictures
So I tried to add this tapioca while making lentils vada and the taste was excellent. once the oil gets heated up, take some small amount of vada mixure, make a ball and press it gently to slightly flatten it and then put in the hot oil
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