Whenever I make arachuvitta sambar or the paste for vathakuzhumbu , I always think of trying out a fusion variety with paneer ,mushrooms or tofu added into the same gravy /kuzhumbu. This would make a different and delicious side dish for rice and rotis. So I finally tried it one day and it tasted really delicious. I made it with paneer , but am sure you can add in some fresh mushrooms and tofu and some peas too. I had it with phulkas , but my hubby insisted that I make some steamed rice or cumin rice for this gravy next time. Even ghee rice would be a good option. So am going to try different combinations and options next time. Its very easy to make and versatile. You can omit the garlic and onions if you want. The curry leaves and whole peppers gives a nice flavour. The tamarind and tomatoes are enough to give a necessary tanginess to the gravy.

  Hope you try it out and let me know how you like it. Its been raining cats and dogs for the past couple of hours and I have a sore throat:( So this is what I am craving now as I work on this post. The flavours in this gravy would be excellent for this kind of weather!!It just striked me that we have millet for dinner sometimes and this side dish would be a nice option too.

      The kids holidays starts next week. So I am not sure how active I can be with my blog. I do have recipes and pictures lined up and I do hope to post them every now and then.

       So see you all with some more yummy recipes !!

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Print Recipe

Paneer and small onion in southindian tamarind based gravy - Side dish for rotis and rice Yum

Course

side dish

Cuisine

indian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

• 1 cup Paneer - of cubes
• 15 numbers onions Small /chinna vengayam - Around
• 1/2 tsp Turmeric powder
• to taste Salt
• 1 tsp Jaggery -(optional)
• 1 tbsp Oil - ( preferably sesame oil/gingelly oil)

For the masala paste

• 1 tbsp dal Udid
• 1 tbsp Channa dal
• 3 - 4 chillies Dried red
• 1/4 tsp Methi seeds
• 4 - 5 cloves Garlic
• 1 tsp black pepper Whole
• 1/4 cup Curry leaves - Around th
• 1 Tomato - big chopped
• 1 Tamarind - small piece

Course side dish Cuisine indian Prep Time 10 minutes Cook Time 20 minutes Servings Ingredients 1 cup Paneer - of cubes 15 numbers onions Small /chinna vengayam - Around 1/2 tsp Turmeric powder to taste Salt 1 tsp Jaggery -(optional) 1 tbsp Oil - ( preferably sesame oil/gingelly oil) For the masala paste 1 tbsp dal Udid 1 tbsp Channa dal 3 - 4 chillies Dried red 1/4 tsp Methi seeds 4 - 5 cloves Garlic 1 tsp black pepper Whole 1/4 cup Curry leaves - Around th 1 Tomato - big chopped 1 Tamarind - small piece

Instructions

1. Peel the small onion and place them in water.
2. If you are using frozen paneer,thaw them by putting them in hot water. Drain the water after a few minutes.

   
3. Heat half of the oil in a pan.
4. Add udid dal, channa dal,methi seeds, dried red chillies,whole pepper. Saute till they turn a golden brown.
5. Add the garlic and 4-5 small onions.
6. Saute till they brown a little.

   
7. Add the curry leaves and saute for few more minutes.
8. Add the tomato and saute.
9. Switch off the flame.
10. Add the piece of tamarind.
11. Allow the mixture to cool.
12. Grind it to a smooth paste.

    
13. Heat rest of the oil.
14. Add the small onions and paneer.

    
15. Add the salt and turmeric powder.
16. Saute till it browns slightly for around 5-7 minutes.

    
17. Add the ground masala paste.
18. Rinse the mixer jar with water and pour the water into the pan.
19. Add around a glass of water.
20. Mix well.
21. Add the jaggery if adding.
22. Allow it to boil for around 10-15 minutes till the gravy thickens and you can see oil on the surface.

    
23. Garnish with coriander.
24. Serve hot with some chapatis or steamed rice or pulao too.

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