Sunday, 28 February 2016



Green raw tomatoes 250 gms plucked from my garden chopped
Roasted and powdered dals i.e., Split urad dal one spoon+moongdal one spoon+Bengal gram one spoon and fennel seeds one spoon and mustard seeds one spoon
Thick mixture of a pinch of asafoetida+ a half pinch of fenugreek powder and red chilly powder two tablespoons with required water.
Mustard seeds one spoon
Split urad dal one spoon
Curry leaves one cup
Turmeric one spoon
Sesame oil one cup
Salt one tablespoon


Heat the sesame oil in a dry pan.
Add mustard seeds to start crackle.
Add split urad dal and curry leaves.
Switch off the flame.
Add turmeric and raw tomato chops.
Now switch on the flame.
Add salt required.
Allow to cook until tender.
Then transfer the coarse powder of dals
Saute a while and add the thick mixture of chilly powder+asafoetida and fenugreek powder.
Make sure that it doesn't catch on the bottom.
Check the salt.
Bring to boil and cook until the oil pools around the sides.
Set aside to cool down.
Transfer the pickle into an airtight container to restore in a refrigerator.

Very simple ingredients...!well executed and put together deliciously
Our Green Raw tomato pickle is ready to serve..!

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I'd like to hear from you..! 

This is a versatile dish pairing with chappathies, poories, idlies, dosais, paniyarams, idiyappams even with bread toasts.. It will work great..!

Do try    :)


This is an upscale version of kurma, pairing chick peas with potatoes. This dish is loaded with rich nutrients. We, the Kongu folks are not really heavy eaters, so we never do the eggs, chicken or mutton often rather we use veggies and high proteinous peas or dals .

This side dish will give a fantastic treat with hot steamed rice/Idli/Dosai/idiyappam/any plan Puttu/Chapathy/ poori.

How to make potato-chick peas kurma?


Chick peas 100 gm.
Potatoes five
Shredded coconut one cup tightly packed
Garlic pods four
Ginger grates one tablespoon
Fried gram one spoon for thickening gravy and super taste
Shallots half cup
Curry leaves half cup. 
Tomato one medium size
Chopped coriander leaves one cup.
Coriander seeds powder one spoon
Curry masal powder one tablespoonful
Red chilly powder one spoon
Salt required
Cloves five
Cinnamon two or three sticks
Turmeric powder one spoon
Mustard seeds one spoon


Soak the chick peas for three hours.
Pressure cook the chick peas and set aside to cool.
Blend the coconut grates, garlic pods with fried gram into a fine paste.
Wash the potatoes and cut into halves and pressure cooker.
Allow to cool and peel off the potatoes.
Heat the dry pan with cooking oil.
Add mustard seeds to crackle.
followed  by cloves , cinnamon bits and bay leaf (optional)
Add shallots, curry leaves, 
Then tomato chopped, turmeric, curry masal powder, coriander powder and chilly powder.
Let the flame be low level.
Then ginger grates.
Followed by cooked chickpeas and potatoes.
Saute for a while and add coconut paste.
Add salt.
Pour two cups of water.
Bring to boil and cook for six to eight minutes until the gravy thickens.
Garnish with coriander leaves.

Chick peas with potatoes gravy is ready to serve.

Very delightful, indeed..!

Just sayin' Enjoy :)

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I'd love to hear from you, Dears..!!

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