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Showing posts with label Gramathu virundhu. Show all posts
Showing posts with label Gramathu virundhu. Show all posts

Monday, 15 June 2015

Mutton Thala kari Kuzhambu | Lamb Head Curry

Mutton / Aatu Thala Curry / Lamb Head Curry, is a delicious and authentic Tamilnadu Style recipe.
It’s such a flavorful recipe, people will get tempted while cooking itself…I prepared this recipe when I was in my Parents-In-Law home; they enjoyed this curry with hot steamed rice for lunch and with Tiffen for dinner too. I have added the chilly powder as per our taste, you can adjust it to your family taste.
This can be served with Rice, any Variety Rice, Kerala Parota, Chappathi / Roti or Idly/ Dosai.


Mutton (Head Portion) – 1 Full Head (750 gms)
Gingelly Oil / Sesame Seed Oil – 2 tablespoon
Bay Leaf - 1
Cinnamon stick – 1
Clove – 2
Curry leaves – few
Shallots – 10 nos.
Mutton Masala – 4 teaspoon (Ready Made)
Coriander Powder – 4 teaspoon
Chilly Powder – 2 teaspoon

To Dry Roast and Grind:

Shallot – 20 Nos.
Ginger and Garlic – (finely chopped) 4 teaspoon
Dry Red Chilly – 3 Nos.
Coconut (grated) – Handful
Fennel Seeds – 2 teaspoon
Poppy Seeds – 2 teaspoon
Turmeric Powder – Generous Pinch

  • Wash and Marinate Mutton pieces with turmeric powder and keep it aside.
  • Chop 10 Shallots finely and keep it aside.

  • Heat a pan and dry roast the ingredients given under “To Dry Roast and Grind”.

  • Once the dry roasted ingredients reach room temperature, grind it in mixer and keep it aside.

  • Heat a Pressure Pan or Pressure Cooker, Pour sesame seed oil and season it with bay leaf, cloves, cinnamons and curry leaves.
  • Add finely chopped Shallots and sauté until it turns golden brown.

  • Add Chilly Powder, Coriander Powder and Mutton Masala in the pan and sauté it till it mixes well.

  • Add the Mutton, required water and mix well.
  • Add the grinded masala, salt and mix it well.

  • Cover and pressure cook till 6 whistles.
  • Now the Mutton Thala Curry / Kuzhambu is ready to get served.

Wednesday, 29 April 2015

Purana Kozhukattai (Coconut & Jaggery)

Do u have the habit of seeing calendar daily? Do u check and get it noted that what are all the auspicious days which comes on the current month??
No…I never had that habit early but, blogging has bought me this habit of seeing the calendar regularly and getting all the auspicious days noted… also to get prepared for those celebration.
So now this post is for “Chitra Pournami” (on 3rd May 2015)…Full Moon Day of Tamil month Chithirai.  It is celebrated to remove negative energy and dissolve your karma. We believe that lord “Chitra Gupta” was born on this day to the Mother “Kamadenu” so we avoid taking Milk and Milk product on this day.
People use to prepare Sarkarai Pongal, Pidi Kozhukattai and Variety Rice on this day…I Prepared this Purana Kozhukattai for my blog post for the special day "Chitra Pournami". It's made with stuffed grated coconut and Jaggery.

For Outer Cover:
Rice flour -3 cups
salt a pinch
Water 3 cups
Oil or ghee - 1 table spoon
For Filling:
Grated coconut - 1cup
Jaggery - 1/2 cup
Cardamom powder ½ sp
Roasted gram powder – 1 table spoon (Pottukadai podi)
Mix grated coconut, jaggery, cardamon powder and roasted gram in a shallow bowl and keep it aside.
This mixture is called Puranam in Tamil.
Boil water in a heavy bottom pan and add salt to it.
Keep the flame lower and add the ready made rice flour, stir without lump and till it is soft.
Switch of the flame and when it attain the temperature which is bearable by your hand.
Grease your hand with Ghee.
Take a small portion and make a round ball shape, out of it make a deep thumb impression to make it like a cup... fill the cup with Puranam and close it by rounding into ball shape.
Make the remaining outer cover dough and puranam in the same way.
Keep the Kozhukattai in the idly steamer and cook it until done.

Wednesday, 25 March 2015

Neer More | Spiced Butter Milk

It's a South Indian style spiced butter milk. It's apt healthy summer special drink to keep the body cool.
Apart from this, it's has a special place during Tamil New Year and on Rama Navami, it's offered to God on both these festival day (as Neivedhyam).  As Rama Navami is approaching i planned to post this simple recipe in my blog.


Curd - 1 cup
Water - 2 cups
Salt to taste
Coriander leaves - 1 tablespoon
Asafoedita - 2 pinch

To grind:
Chilly - 1 no.
Ginger - a small piece
Jeera - 1/4 teaspoon

To Temper:
Oil - 1 teaspoon
Mustard seeds - 1/4 teaspoon
Curry Leaves - Few


  • Grind Chilly, Ginger and Jeera in a hand motor pestle and keep it aside.
  • Chop the coriander leaves finely and keep it aside.

  • In a shallow vessel add curd, water and churn it using whisk or Mathu.
  • Add asafeodita and salt in the butter milk.
  • Heat a pan with oil and season mustard seeds and curry leaves.

  • Add the seasoned ingredient to the butter milk.
  • Add the grinded masala and coriander leaves.
  • Chill and serve it.

Tuesday, 17 February 2015

Vendakkai Sambar | Okra Sambar

Vendaikkai Sambar | Okra Sambar is a usual recipe in south Indian kitchen. When it is Friday most of us just opt for sambar, poriyal and appalm. It's a popular and every day cooking recipe of Tamilnadu cuisine.

Tur Dal | Toovar Dal- 1/2 cup
turmeric - 1/4 tsp
asefoedita -  3 pinch
Okra / Vendaikkai - 1 cup
Sambar powder - 2 tsp
Curry leaves - few
Mustard - 1/4 tsp
Tamarind extract - 1 tbsp
Oil - 1 tbsp.
salt to taste
Red chilly - 1
Onion - 1 no.
Tomato - 1 no.

For Grinding:
Coconut - 1/2 cup
shallot - 2
Jeera - 1 tsp
Grind the above ingredients and keep it aside.

  • Wash and pressure cook tur dal along with turmeric and tomatoes.
  • Once the dal it cooked mash it and keep it aside.
  • Temper mustard, curry leaves, whole red chilly, asefoedita in oil.
  • Add onion sauté for while and add the onion and Okra.
  • Saute it in low flame until the okra gets cooked.
  • Add Sambar powder and sauté well until the raw smell goes.
  • Add required water and tamarind extract.
  • Once it starts to boil add the mashed tur dal and salt.
  • Finally add the grinded paste, check for consistency and can add water.
  • Allow to boil for 5 mins and top it with fresh coriander leaves and serve.

Other Sambar Varieties check this link

Monday, 2 February 2015

Ulundu Sadam | Urad Dal Rice | Ulutham Paruppu Sadam

Ulundu sadam is one of the famous recipes of Tirunelveli, we make it with broken whole urud dal with skin...Which is highly rich in it nutritious value and protein packed.

The best combination for this is dry fish curry and ellu thuvaiyal...It's one of the big hit in my kitchen.

Above image has Ulundu Sadam with Urundai Kuzhambu...



Oil to temper
Mustard - 1/2 tsp
Curry leaves - few
Jeera - 2 tsp
Garlic - 5
Green chilly - 1 (Slit length wise)
Coconut shredded - 1/2 cup

Main ingredients:
Rice - 3/4th cup
Urud dal  - 1/4 cup

Wash the rice along with urud dal and keep aside.
Temper the above ingredients in pressure cooker and add rice along with dal.
2 and half cup water is enough...
Pressure cook for 3 to 4 whistle...now the rice is ready with wonderfull aroma...

Do not forget to serve it with fish/dry salt fish curry.

Monday, 11 August 2014

Pepper Chicken Kurma

This is my home style recipe...and the specialty is this recipe doesn't include neither coriander powder nor chilly powder, Instead it has a super flavor of Pepper and Coconut.
I have draft this recipe long before but couldn't able to click as i mostly did it for dinner.
Yes, that was a big problem for me...I make most of the varieties for dinner so, i couldn't able to click.

Though we regularly cook chicken at home my blog has very few chicken recipes, i have to to admit that some what i missed to utilize the opportunity properly...From now i planned to post at least one chicken recipe per week.


Chicken - 1/2 kg
Gingely oil - 2 tbsp
Pepper - 4 tsp Can increase as per the spice level.
Poppy seed - 1 tsp
Fennel seed - 1 tsp
Coconut - 1 cup (Hand full)
Onion - 3 nos.
Ginger garlic paste - 2 tsp
Salt to taste.


Heat a pan and dry roast fennel seed, pepper & poppy seed.
Add it to coconut and grind it to paste
Heat a oil in a pan add onion and ginger garlic paste and roast it well.
Now add chicken and sauté it to mix well.
Add salt and required amount of water to get the chicken cook soft.
Add the grinded paste and cook until the chicken is done well.

This goes well with any rice, roti or dosai ....tastes more yummy when done in a mud pan...

Notes:I have not added turmeric, if you want you can add.

Wednesday, 25 June 2014

Aappam - Traditional breakfast

Aappam is a traditional recipe of Gods own land, Kerala and Tamilnadu being the neighbouring state, it quite common to see people making aapam in home regularly and also here we get it in many hotels but the thing is getting aapam with good quality of coconut milk in very rare, If we get it then we have to pay high price.

Aappam being hit recipe in my home i make it often at least once in two weeks and my cousins use to ask me for batter to get packed to their home, as the un fermented batter can be kept in fridge for at least 10 days.

It is a very light breakfast that too substituting Eno instead of Soda salt will make it more healthiest recipe.

Here goes the recipe....


Raw Rice - 2 cup
Boiled Rice - 2 cup (Puzhungarisi in tamil)
Fenugreek - 1 tsp
Urud Dal - 1/2 cup
Soda Salt or Eno (Fruit salt)
Salt to taste.


Soak it for minimum 4 hours
And grind the batter as of for Dosa.
Add Salt and mix it with hand and allow to ferment for 15 hours.
While making Aappam.
Take out the required amount of batter, dissolve it with water.
It should be thinner than Dosai batter consistency.
Add 1/4 tsp Soda Salt or Eno for 1 litre batter.
Mix well and use the batter after 10 mins.
Pour the batter in aappam pan and rotate it slowly so that the batter gets spreads to the pan completely.
Center portion of pan should have some batter left, which will come soft and fluffy and the outer portion
will be crispy.
Close the pan and cook untill done.
Serve it with coconut milk and sugar or with spicy curry...

Tuesday, 24 June 2014

Nandu Curry/ Crab Masala

Here is our special recipe....


Crab - 4 to 5 no cleaned.
Oil - 2 tbsp
Curry leaves
Coriander powder - 2 tsp
Chilly powder - 1/2 tsp (Or as per your spice level)
Turmeric powder - 1/4 tsp
Salt to taste

To Roast and Grind:
Onion - 1 no. chopped
Coconut - 1 cup
Fennel seed - 1 tsp
Khus Khus - 1 tsp
Ginger and garlic - 2 tsp
Pepper - 2 tsp


Add Turmeric and salt to cleaned crab and keep it aside.
Roast without oil and grind the ingredients given under the heading "To Roast and Grind:"
Heat a pan and add 2 tbsp oil to it and add the Curry leaves, grinded masala and fry for a minute.
Now add the crab to it and stir to coat the masala all over the crab pieaces.
Add coriander powder, chilly powder and salt to it.
If required sprinkle water and close and cook until the masala oozes out oil and crab gets cooked.

Note: once the crab is cooked it will change its color to white and orange by seeing this u can judge that it has cooked well.

Friday, 30 May 2014

Ulundhu Kali

This is very healthy recipe, preferred for breakfast...I usually make it once in a week for breakfast.
This is given to teen age girls and as a post delivery food for strengthening the bone...Its rich in calcium, protein and Iron, a very good food especially for girls/womens of all age.

Ingredients for flour:

Urud dal - 1 Kg
Moong dal - 250 gm
Red rice - 250 or 100 gm.

Spread it under the heat of sunlight for 2 days and grind it and keep it in a airtight container, it will long for months...

Ingredients for kali:

1 Cup flour
3/4 cup Jaggery (Adjust as per your sweet tooth)
Water - 3 cups
Gingely oil


First grate a jaggery or make it powder and dissolve in water.
Filter it and add it to the flour and make a batter (Dosai batter consistency)
U have to make the batter in thick bottom shallow pan/kadai.
Now keep it in stove...slow fire and stir continuously.
It will get cooked and will form as mass ...like halwa.
If required add little gingely oil...usually we add only while serving
Once it reaches halwa consistency switch off the flame.
It will still get cooked for some time even switching off in that heat it self.
Pat your hand with cold water and roll it to for a ball and coat it with gingely oil.
Serve it with oil.

Thursday, 13 March 2014

Mathi Meen Kuzhambu / Fish Curry (Tamilnadu Style)


 I always feel blessed to stay near the seashore...It has bought me loads of happiness, a night walk there with my H...a scenic view of Sun rise and Sun set...a lot i can add....Last but not least is the fresh fresh Sea foods, which i can get it from there straight to my kitchen...Morning and Evening the boat comes with full of fishes and market gets filled with varieties of sea foods...even when i think of my childhood...i remember that we eat veggies on only Friday, and other day will be with sea food varieties...


Matthi Meen - 8 nos.
Onion - 2
Tamarind extract - 2 tsp.
Pepper powder - 1 tsp
Masala powder / Sambar powder - 3 tsp
Coriander powder - 3 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil to temper (Gingely oil)

To Temper:

Curry leaves - few
Mustard - 1/2 tsp
Fenugreek / Methi seeds - 1/2 tsp
Garlic  - 10 nos.

To Grind :
Coconut - 1 tbsp
Jeera - 1 tsp

Chop the onion.
Clean the fish and marinate it with bit of turmeric, salt and keep it aside.
Heat a pan with little oil and add the onion, cook untill it turns glossy and turn off.
Allow to cool and grind the onion and keep it aside.

Now again heat oil in the pan, temper with the ingredients given above in the list.
Add the Onion paste and saute well.
Add Masala powder, coriander powder and saute well for a minute.
Now add tamarind paste and required amount of water.
Time to add salt...when it boils add the grinded paste of coconut.
Add pepper powder.
Allow to cook it in simmer when you find the oil oozing out add the Fishes.
Curry should be cooked in slow fire until the fish is cooked well.

This can be served with Tiffen varieties or rice...

Tuesday, 25 February 2014

Ellu Urundai (Sesame Seed Laddu)

   It's a Traditional Recipe of Tamilnadu....

I have tasted it a lot of time during my school days, Mom use to make this often as our snack and we enjoy this lovely laddu after school in evening, later after my marriage i use to get this in supermarket but that never tasted as my homemade one, Store brought one is so hard to bit and our home made is so soft and melts in mouth...It's so Healthy especially for women, but this should be avoided during pregnancy....

This recipe doesnt need Ghee or oil to roll as laddu as the oily property of Sesame seed emits oil while grinding it.

I have used Black sesame seed for this recipe...


Sesame Seed (Ellu) - 2 cup
Jaggery - 300 gm
Cardamon - 2 nos.


Dry roast the Sesame seed, until the nice aroma comes.
While roasting every seed will splutter.
Allow to cool the sesame seed.
Grate the jaggery and keep it aside.
Once the Sesame seed cooled, Grind it in mixer along with cardamon pieaces.
when it got powdered coarsely add Jaggery allow to run in pulse for 1 or 2 times.
Transfer it to a Pan and Make a round shape Laddu out of the mixed powder.
Keep it in Air tight container, it will be good for about 10 days outside refrigerator.

Wednesday, 19 February 2014

Thakkali Kuzhambu

       Morning hours will be busy in sending my husband to office, he takes fruits or Sundal as lunch so i make only breakfast and sundal, in morning....and then will start my cooking by 6.00PM only, so that the food will be good when he have it for dinner...but, at this time i do not have sunlight to click for my blog...so i avoided clicking earlier but now i started to click on night and manage to produce few simple menus which i make as dinner....
        For past 2 weeks  i was badly carving for Thakkali kuzhambu, this is such a simple recipe which is part of southindian cooking....but, i haven't made it for ages, now this time i did it and enjoyed the meal....


Tomatoes - 4 Nos.
Curry leaves
Vathal (Optional) - 1 tsp
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Gingely Oil - 1 tbsp
Salt to taste

Dry roast and grind to paste:
Onion - 1 No.
Garlic - 3 pieaces
Coconut - 2 tbsp
Fennel seed - 1 tsp
Jeera - 1 tsp


Boil the whole tomato and remove the skin and mash it.
Dry roast and grind to paste ingredients are given above in list.
Heat a pan, add oil and temper with Vathal, Curry leaves and add the tomatoes and saute.
Add Turmeric and sambar powder, allow to cook until raw smell goes.
Add the grinded paste, water if required and salt .
Cover and cook until you get a proper kuzhambu consistency.
Garnish with Coriander leaves...
This can be served with Rice or Idly Dosai

Wednesday, 8 January 2014

Chow Chow Kootu

    It's my favourite recipe and my relatives often ask to make it when they were here...
I usually make it non spicy, so that the veggie gives a mild sweetness, which is loved by us.
Incase you wanna have a spicy kootu, increase green chilly...


Tur Dal - 1 handful
Chow Chow - 1
Salt to taste
Oil to temper
Curry leaves - few
Mustard - 1/4 tsp
Turmeric - 1 pinch

To Grind: (Grind it without adding water, Coarsely)
Coconut - 1 tbsp
Jeera - 1 tsp
Garlic - 1 pieace
Green chilly - 1 no. (Small)

Peel the skin and cube the Chow Chow and keep it aside.

Wash and Pressure cook the tur dal along with turmeric.
Once it is cooked well mash the dal and add chow chow , allow to have one more whistle.
In a pan heat oil and temper with mustard, curryleaves and add the coarsely grinded coconut mixture.
Now add the pressure cooked dal and chow chow to this and add salt.
Simmer for 2 minitus or until the proper consistency achieved.
Serve it with Rice.

Color differs by addition of turmeric...

Saturday, 4 January 2014

Ulundu Paal (Nellai Special)

Ulundu Pal is Urud dal sweetened milk.  


                     I got introduced to this recipe on last month only, by my better half.
 we went to palayamkottai,  opposite to arasaradi vinayagar temple there was a busy petti shop serving this ulundu pal. Its very famous there in Tirunelveli .


Urud dal - 1/2 cup
Jaggery - 1 cup
Elachi - 2 nos
Sukku/ Dry Ginger - 1/4 tsp
Shredded coconut - 1/4 cup
Ghee - 2 tsp
Coconut Milk - 1 cup (or) this can be substituted with Milk.
Rice flour - 1 tsp (optional)


Wash and pressure cook urud dal, take 2 tsp apart and mash the remaining well.
Dissolve Jaggery and strain if there is any dust.
Heat a pan add ghee and roast shredded coconut and Include Elachi & dry ginger.
Add the Jaggery extract, when it is boiling add the mashed urud dal and also the 2 tsp dal.
For thickening dissolve the  rice flour and added to this.
When the nice aroma arises add the coconut milk and keep it in sim for 5 mins and switch off.

Tuesday, 22 October 2013

Nalli Elumbu Kuzhambu

                    Using of Shallot for any of the Authentic / traditional recipe will yield a great taste to that recipe, Most of the tamilians, specially south side always use gingelly oil and shallots for any traditional that too  particularly non veg recipe.

Mutton (Bone marrow) - 250 gms
Shallot - 100 gms
Ginger garlic paste - 3 tsp
Bay leaves - 1
Cardamon - 1
Cinnamon  - 1
Aniseed - 1
Coriander powder - 3 tsp
Chilly powder - 1 & 1/2 tsp
Turmeric - less than 1/4 tsp
Curry leaves - few
salt to taste
Gingelly oil - 1 tbsp

Coconut - 1/4 cup
Fennel seed - 1 tsp
Poppy Seed - 1 tsp

Soak poppy seed in a hot water for 15 minutes and grind it along with coconut and fennel seeds.
Wash and Pressure cook bone marrow upto 3 to 4 whistle along with required salt and turmeric.
Peel shallots, wash it and chop it finely.
Heat a heavy bottom Wok and and temper Cardamon, Cinnamon, bayleaves, curry leaves, Aniseeds in Oil.
Add Ginger garlic paste, Saute well.
Add Shallots and sauté well until it turns golden brown
Now add the chilly and coriander powder and cook until the raw smell goes.
Add The cooked bone marrows along with water in it.
Allow to boil well.
Add the grinded paste and salt if required (We have already added salt while cooking bone marrow).
Allow to cook in heat for 5 more minutes or until the sauce attain its desire consistency.
Serve it with Rice, Roti, Idly or Dosai.

I am happy to send this to TST :)

Saturday, 28 September 2013

Chicken Rasam

               Yes, the title is correct only...I have prepared Chicken / Kozhi Rasam only.
Earlier Mom use to make this often, may be she makes it weekly, It tastes awesome...
I know that she use to extract some chicken stock when preparing for some other recipe and make this rasam, i have also done it in the same way...
Or else use cooked and shredded chicken 1 tablespoon, which is also makes this rasam more interesting.

This Rasam do not have Jeera...only pepper and other masalas...


Chicken stock  - 1 cup (or cooked shredded chicken - 2 tsp)
Cinnamon - 1
Bay Leaf - 1
Chilly powder - 1/2 tsp
Pepper powder - 1 tsp
Coriander powder  - 1 tsp
Onion - 1
Tamato - 1
turmeric - a pinch
Tamarind - very little (Soak and extract water)
Salt to taste
Oil to temper

Grind the onion coarsely and keep aside.
Heat a pan with oil, temper with Bay leaf, cinnamon and add Ginger garlic paste.
Add Coarsely grinded onion and sauté well till it turns golden brown.
Add the tomato and turmeric.
Once the above is cooked well add chilly powder, coriander powder, salt and pepper.
Add the chicken stock and allow to boil so that it emits nice aroma
Now add very little tamarind and keep it in simmer flame for 2 mins and switch off.
Add some coriander leaves and serve.

And I am sending this to Side Dish Mela @ cooking4allseasons.


Monday, 23 September 2013

Kollu Rasam

               Horsegram is called kollu in Tamil, It help in reducing fat, people who are in diet to weight loss can take this regularly and also this is good in curing cold and cough...
And Pregnant ladies should avoid this as it produce heat.


Horse gram - 2 tbsp.
Coriander  and curry leaves - few
Pepper  - 2 tsp
Jeera - 2 tsp
Salt to taste
Red chilly  - 1
Garlic - 3 nos.
Asefodita - 3 pinch
Tamarind water - 1 cup
Turmeric - a pinch.
Mustard - 1/4 tsp
Tomatoe - 1 small.


Soak the horse gram overnight.
Pressure cook it with water and salt to 4 whistle and mash it well along with water in it.
In a pan temper with oil,  mustard, curry leaves, asefodita and add mashed tomatoes.
Add tamarind water and cooked horse gram with water.
Heat should be in sim / Slow
Add a pinch of turmeric and salt
Crush jeera, pepper, garlic and redchilly and add it to the Rasam.
Add Salt to taste.
Add Coriander leaves.

Do not allow to boil. switch off before it starts to boil.

I am sending this to TST.

 Also sending it to Side Dish Mela Event @ Cooking4allseasons

Sunday, 22 September 2013

Urundai Kuzhambu (Masala Version)

                                I like Urundai Kuzhambu alot, my mom and my family members make it with tamarind extract and coconut paste, somewhat similar to our muttai kulambhu (Egg curry) or kara kuzhambu.
I have never heard of urundai kuzhambu without tamarind extract, last week in  TV show, Chef Damu has done this Urundai kuzhambhu without tamarind so, that version is here. That's the reason I have also coated as Masala Version in the title.
It taste like Non Veg Gravy as it contains more spices like mint, ginger, garlic and so on.


For Paruppu Urundai:
Channa dal - 1 cup
Red chilly - 2
Curry leaves  - few
Salt to taste
oil to shallow fry.

For Kuzhambu (Gravy):
Cinnamon - 1
Elachi - 1
Bay leaf - 1
Cloves - 2
onion  - 2 nos
tomatoes - 1 (Grind it)
Ginger garlic paste  - 2 tsp
Mint leaves - 1 hand full
curry leaves - few
Chilly powder - 1 tsp
coriander powder -  3 tsp
Coconut - 1/2 cup
Turmeric powder - 1/4 tsp

First grind channa dal, redchilly and curry leaves with salt to Vadai consitensy and round it to ball shape and just shallow fry.
Fry it just 1/2 way do not deep fry it. Now keep it aside.
Grind Coconut and curry leaves and keep it aside
Keed the tomato puree and gingergarlic paste ready
Chop the onion and clean mint leaves and keep it aside.

Now heat a pan with oil and add the spices like cinnamon,Elachi, Bay leaves, cloves allow to crack.
Add Ginger garlic paste and sauté till brown and now add the onion and mint.
Once it is fried to brown add tomatoes and cook until it get mashed.
Now add chilly, turmeric and coriander powder and salt to taste.
Allow to boil and now add the coconut paste.
Once the raw smell goes simmer the stove and add the shallow fried dal balls.
Keep it for 5 mins so that the balls get cooked completely.
Now serve it with rice or Idli, Dosai.

Also I am sending this to Side Dish Mela @ Cooking 4 All Seasons


Sunday, 15 September 2013

Chola Dosai

Sorghum is called Cholam or vella cholam in Tamil....
Flavorful  millet and healthy too.
It's a best substitute for rice breakfast...


Cholam  - 2 cup
Fenugreek - 1 tsp
Rice - 1 cup
Urud dal - 1/2 cup
Salt to taste


Soak Cholam, Rice and fenugreek should be soaked for 6 to 8 hours ...
Urud dal should be soaked for 1/2 an hour to 1 hour only.
Grind it to smooth batter.
Add Salt and mix it with hand for fermentation.

Allow to ferment for 8 hours or overnight.

Make a thin dosai with the batter and serve it with Kara chutney or sambhar.

Dry salt fish fry

This is very simple recipe for non vegetarians...I use to make it if I want to complete my cooking in no time with non veg :).
Here I used Vazhai karuvadu which is called Emperor fish (Dry salt fish) in English.
In this recipe we don't use salt as the fish itself already coated with salt.


Dry salt fish - 6 nos. (Washed and cleaned)
Chilly powder - 1 tsp
Onion  - 1
Curry leaves - few
Oil to shallow fry
Mustard - 1/4 tsp.

To clean the dry fish, just soak the fish in water for 5 minutes and then remove the side bones.


Heat the oil in pan, temper with mustard and curry leaves.
Add chopped onion and sauté will till it get half cooked.
Add clean dry salt fish and allow it to cook.
Once the dry salt fish is cooked add chilly powder.
Allow to be in heat till the raw smell of chilly powder get off.
Serve it with rice.

It will be best with sambar sadam, Curd rice or any mild spiced curry.

You can adjust the chilly powder as per your spice level.