June 15, 2007


This is a loveliest combo for any fried rice. In India, I was tasted so many times in hotels and restaurants. Frankly speaking I don't know the exact recipe of this. But on my own, I tried this gravy. It turned out very well as well as best. Here is my recipe:

Basic Gravy:
Prep time: 20mts
Cooking time : 15mts
Cuisine : Indian

Ingredients: To Make Smooth Paste:
1 onion (Cut into 6 pieces)
4 tbsp fresh grated coconut
1/2 cup fresh chopped coriander and mint leaves (mixed)
2 tsp ginger pieces
2 medium size tomatoes (cut each into 6 pieces)
3 green chillies
4 garlic pods

For Talimpu/Tadka/Popu:
2 tbsp oil
1 tsp jeera
1 tsp mustards
a pinch of hing
a pinch of turmeric powder
1 tsp red chilli powder
1 tsp whole garam masala powder
salt as per taste

1. Heat 1/2 tsp oil, add onion pieces, fry till light golden color and keep aside, let it cool completely.

2. In the same kadai, add grated coconut, fry till light golden color and keep aside, let it cool completely.

3. Next add 1/2 tsp oil, add tomato pieces, crushed ginger, green chillies, coriander, mint leaves and garlic pods, fry till tomatoes completely soft texture, turn off the heat, let it cool completely.

4. Take all the above fried ingredients into blender, make into smooth paste.

5. Heat remaining oil, add jeera and mustards, let them pop, add hing and turmeric powders, add above ground paste, fry till oil separates.

6. Add red chilli powder, salt, garam masala and 1/2 cup water, mix, covered, stirring, cook till gravy comes to desired thickness.

7. Serve hot with any kind of fried rice or even it goes very well with white rice and also chapatis.
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  1. Jyothi,
    I would love to have rice dishes with some gravy like this than raitha or ketchup. I am bookmarking this. Will try it out sometime soon.

  2. Thank you so much for postng a wonderful gravy.It is so imp. to make that tasty gravy for any raswala dish.Good job Jyoti:)

  3. I have been looking for this recipe for a while now. My husband always asks for it when I make fried rice. Thanks for posting.

  4. A good gravy recipe is always a keeper and yours certainly is.

  5. hi jyothi ninna blog lo aa gravy curry epttinappudu recipe adugudham anukunna.....chala bagundhi choodataniki...thanks for sharing....will try

  6. Wonderful recipe with nice presentation....Good Day.
    Enjoy your weekend with lots of food and fun.:)

  7. Don't know the exact taste, any way am guessing from the ingredients, really would be delicious..
    and what Talimpu means, Jyothi? seasoning?

  8. @Hi Seema, even I like to have rice dishes with some gravy only. For that only I tried this. Try it and let me know. Thanks.

    @Hi Asha, Thanks a lot.

    @Hi Pavani, try it and let me know. Thanks.

  9. @Hi Cynthia, thanks for your valuable comments. Keep on visiting.

    @Hi Shanti, thanks a lot.

    @Hi Kajal, thanks a lot. Enjoy the weekend dear.

  10. Hi Seena, thanks for dropping by. Talimpu means tempering. Once again thanks.

  11. I would love to try this out. looks good, just like the restaurant.

  12. Yes Sharmi, try it and let me know. Thanks for your comments.

  13. Hi, soooo lately i found this recipe of yours, Thank u so much for posting this... i love it...