“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Easy poori with tomato and onion curry
Published On: 16 Oct 2006
English: Wheat Flour
tamil: Gothumai Mavu / Chapathi Mavu
malayalam: Gothambu Podi
telugu: Godima Pindi
kannada: Godhi Hittu
Konkani: Gova Pitti
for more details, click the name of the ingredient
Bengali: Laban / Noone
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
For Poori:-1)Slowly add about 3/4 cup warm water into the wheat flour and mix it just enough to form a firm dough, and knead till its smooth.
Cover it with a cotton fabric rinsed in water and keep it for 30 mins.
Remove the fabric and mix it once again and divide into small balls of about golf-ball size.
Roll them out like chappathi on an oiled board.
Heat oil in a wok or sauce pan.
Fry the poori one at a time, holding them under the oil on the first side until they puff.
Turn and fry till light brown and drain and keep it on tissue paper so that oil is drained out.
:- Serve as soon as possible.
For tomato curry:
Heat the oil in a pan or a kadai.
Add onions and mix it till it becomes soft.
Add chilly powder and after 5 seconds, add tomatoes and keep stiring till the tomatoes and onions break.
Add salt and mix it till the curry is half its quantity.
:- Serve it with pooris.
It was very good. My husband and I like spicy South Indian food,so we used this recipe as base and first popped half a teaspoon of mustard seeds,with some curry leaves, and added more green chillies and a quater teaspoon of turmeric powder and half a teaspoon of meat masala...came out tasting like the tomato fry we get back at home. Thanx.
This recipe was excellent & easy to make.Thanks.
Finger licking delicious Yummy!!!!
This one turned out great! The spice and onions came together to make a sweet-n-hot masterpiece.
Pesaha Appam (Maundy Thursday Bread without Yeast)
Tyre pathiri is a Thick flat bread prepared with rice flour....
This is very tasty and quick recipe too. we can do any time ...
poha idli recipe is a soft, light and fluffy idlis made with...
Rava dosa is a very popular South Indian Breakfast which is...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements