Tag: Gravy side dish

Dum Arbi / Colocasia Curry

Dum Arbi / Colocasia Curry

Arbi goes commonly by the name of taro root or colocasia. It is a starchy root vegetable and is high in fibre content. In South India, arbi is prepared in the traditional style with a bit of tempering and turmeric and letting it crisp in 

Brinjal Gothsu / Eggplant Gothsu

Brinjal Gothsu / Eggplant Gothsu

Gothsu is a traditional South Indian side dish mainly used as an accompaniment for idli, dosa, upma and Pongal. It is made with brinjals as the primary ingredient as the smoky aroma of the vegetable combines well with the tamarind and the tempering of lentils. 

Chayote Sabzi / Chow Chow Sabzi

Chayote Sabzi / Chow Chow Sabzi

Chayote is a light green, pear-shaped tropical squash with coarse wrinkles and can be used in a variety of preparations. It is a good source of dietary fiber and has Vitamin C in it. Commonly known as chow chow, this ingredient works well in dry 

Cauliflower in Yogurt Gravy / Dahi Wali Gobhi

Cauliflower in Yogurt Gravy / Dahi Wali Gobhi

My travel tales generally have a strong association with food. As a child, I used to travel to North India for vacations. I clearly remember yogurt was extensively used to make the gravy for side dishes that go along with rotis. Cauliflower is a vegetable 

Spinach Corn Sabzi / Palak Corn Sabzi

Spinach Corn Sabzi / Palak Corn Sabzi

Spinach is a vegetable that is very rich in iron. It is recommended to include spinach as a part of your diet on a regular basis. Spinach is used in gravy side dishes in Indian cooking. One of my favourite combinations is to use spinach 

Beetroot and Paneer Curry

Beetroot and Paneer Curry

As I explore cooking, I have come to realize the versatility of beetroot in curry and dessert preparations. Apart from the immense health benefits, it cooks quickly and can be used either grated or diced – which adds a lot of texture to dishes. Paneer 

Mushroom Peas Masala/Mushroom Matar Masala

Mushroom Peas Masala/Mushroom Matar Masala

Mushrooms are healthy and nutritious for the body. They add great taste and texture to dishes. Served in a gravy / sauce base, they play well with Indian spices. They pair very nicely with peas to create a wonderful flavour combination. I also know that 

Yellow Pumpkin and Spinach Sambhar

Yellow Pumpkin and Spinach Sambhar

I like to use yellow pumpkins extensively while cooking – they are versatile and can be used in sweet as well as savoury preparations. In South India, Sambhar is a very common dish made using lentils and / or coconut. In this version of Sambhar 

Lotus seeds, Cottage cheese, Bell pepper and Peas in Cashew gravy / Phool Makhana Sabzi with Capsicum, Paneer and Matar

Lotus seeds, Cottage cheese, Bell pepper and Peas in Cashew gravy / Phool Makhana Sabzi with Capsicum, Paneer and Matar

Experimenting with new ingredients gives me a high. Lotus seeds are an ingredient I hadn’t heard about – let alone tasted. I came across them in an article by Rujuta Diwekar, the famous Indian nutritionist who suggested using it as a healthy snack. It can