Side Gravy for Biryani

Side gravy for biryani 7

Written by Mullai

Modest, friendly and hardworking. With perfection comes ego.. "Virgoans Rule"..

59 Comments

  1. sharadha

    Dear Mullai,

    I tried this gravy. Its really yummy. Its time consuming but worth it. I have liked on facebook.
    Thank you for sharing this great recipe.

  2. Srividhya

    Great recipe. This is the only dish that I make alongside parota now. :) i fried the onions n garlic to avoid raw smell and added pepper salt fried eggs..

  3. sridevi

    hi
    mullai, all ur recipes are awesome. whenever i try grinding spices even
    for chettinad receipes am getting kasappu taste.. same happened for
    this dish..can u pls help.

    1. Mullai

      Sridevi, if the masala is not cooked or if the onions are not cooked fully then you get this Kasappu taste. 1. Make sure the ground onion is cooked well till you get rid off the raw smell. 2. Always try to use small onions that way they are not as strong as the big onions. 3. Do not grind the onions to a fine paste, mince it. 3. Grinding raw spices can cause kasappu, make sure its sauteid well, slow roasting and then grinding can help too. 4. Too much fresh fenugreek can cause this effect. Hope this helps. Thanks.

      1. sridevi

        hi
        mullai, thanks a lot for such a wonderful detailed reply:) i learned
        cooking only from ur site:) keep adding more receipes for ur fans like
        me:)

  4. USHA ARAVIND

    CAN YOU ARRANGE FOR ONLINE RECEIPES SO THAT IT WILL BE VERY USEFUL TO ALL, I HOPE YOU CAN DO IT EXPECTING FOR YOUR POSITIVE ACTION BY USHA ARAVIND

  5. USHA ARAVIND

    IT CREATES SALIVA IN MY MOUTH, THE INGREDIENTS AS WELL AS PREPARATORY METHODS ARE AMAZING THANKS A LOT I TRIED IT VERY TASTY VERY HEALTHY

  6. Jahnavi

    Great recipe! Its hard to find one for the serva online for some reason. Tried this yesterday with some variations- I also blended all the ingredients (incl tomato), poured the whole thing into about 4 spns of oil. I let all the water evaporate until oil separates and then added some mutton stock and water and let it simmer for a few more minutes. Turned out great! Thank you! Only note is that I could have added more cloves/ cinnamon

  7. Anu

    Hi Mullai,

    Tried this today…however i cld not find fenugreek leaves and omit it out from the list and it turn out well..thanks for the recipe, it was easy..

  8. Ravi

    Hi Mullai,

    Are the 15 “small onions” mentioned in the Ingredients-2 chinna vengayam/sambar onions or shallots that you get in american/chinese grocery stores. It looks shallots in the second photo. Please clarify. Also, I don’t have kasuri methi leaves. Will not using it make any difference to the taste?

    1. Mullai

      Ravi,
      Sambar onions/chinna vengayam which is also called as pearl onions can be used, shallots (typically in American grocery stores are slightly big in size) are fine too… if they are really big then cut down to 7-8 count. You can even use regular onions (1 count) but you have to fry for longer time to get the raw smell off it,if you mess/ under cook then it spoils the whole dish. Kasuri methi is for added flavor, skip if you don’t have. Hope this helps. Thanks.

  9. viji

    Dear Mullai,
    I tried the gravy. It was so tasty. Please, can you teach me how to make same masala taste channa which they serve in Chennai. Thanks for sharing your talent with us.

    viji.

    1. Mullai

      Glitter, you can make with regular onions too but then you have fry little longer to get rid of the raw smell. I would say about 1 cup of chopped onions should be good for this recipe. Thanks.

  10. Sudha S

    Hi Mullai,

    Tried this with mushroom and had with Roti and also rice..came really awesome.much appreciated at home.
    Measurements ellam pakka…Adhu eppadi ippadi kalakureenga..?
    I have always tried ur recipes with the measurements u specify and it has never gone wrong..always hit only…thanks for ur great work.,..

  11. Nirupama

    Hai Mullai
    I am Nirupama , Your site is very useful for the beginners and also aragurai samayal like me..Weekly Once or twice i am trying ur dishes, came out very well.. that too your dishes looks very tempting and delicious to cook and eat… Thats shows ur passion in cooking. i cant find more spicy fish curries. if u can kindly upload.
    Thanks a lot Mullai
    Keep going

  12. Anitha Ravindran

    hi mullai,

    Today i made paneer paratha, vegetable biryani and the side gravy of the biryani, chana masala and pakoda for dinner party. Everything came out superb. I little bit scary to invite friends for lunch, now i thought i am good in cook because of u. I am specially thanking u for ur wonderful work.

    Now a days if i tried anything new means my hubby isn’t scary because i told him this is mullai special.

    Thanks a lot
    Anitha

  13. Cappuccino

    Mullai, tried and cameout superb. Had with rice and dosas sema taste. Perfect for biryani’s…Thanx again for posting it for me dear.

  14. Thamizh

    Made the side dish yesterday. It was amazing Mullai. We had it for Idlis. Added milk and water to adjust the gravy consistency.

  15. jlakshmi

    Thanks Mullai, always wanted to make this gravy and mine was never close to the restaurant taste. Sure to include this next time I make Biriyani. Going to add some cooked Mutton elumbu

  16. Vaishnavi

    Mullai Ma’am,

    I hosted a party on sunday for 10 guests and most of the recipes were yours. Did Palak Paneer, Zunka, Veg Biryani from your version and the accolades that I got were great. I shared your site as the source. Oops…a bit late on this kurma but never mind…will do this during the next party as a side for biryani…..Thanks a lot for your hard work and passion…

  17. Cappuccino

    Mullai i’m really glad that you posted this recipe especially for me…Thanx a loooooooooot. Will try sooooon. Thanx again dear.

  18. Mullai

    Cap, Ithu ungalukkaga!! Neenga keta all -purpose kara saramaana kuzhambu. I know that you are vegetarian, but if you are by any chance an eggetarian then boiled eggs pair well with this gravy. Try and let me know. Thanks.

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