Tuesday, December 6, 2016

Senaikizhangu Masiyal/Yam masial/Suran Sabji

Posting a recipe of Senaikizhangu Masiyal.
This recipe was given to be my our family friend Saroja mami.
This dish can be had with Rotis and Rice.
Senaikizhangu Masiyal


Yam/Senaikizhangu/Suran - half kg
Haldi/Turmeric - 1 tsp
Tamarind /Puli -1 lemon size(Can substitute with Lemon)
Boiled Tuvaram paruppu/Tur dal - half cup
Curry leaves
Salt to taste
Fresh scrapped coconut - 1 cup
Green chillies -5
Ginger - 2 inch
Coconut Oil - 2 tbsps
Mustard seeds/Kadugu -1tsp
Asafoetida/Hing - 1 tsp


Chop Senaikizhangu into small pieces,add turmeric,little salt and boil.
Soak tamarind in water,extract pulp.
Add tamarind pulp to boiled senaikizhangu and mash well.
Add boiled tur dal to the mixture.

Chop green chillies,ginger into small pieces,
Add coconut,green chillies,ginger to the mixture and cook well.
Another option is to grind coconut,green chillies,ginger with little water and adding to the mixture.
Stir and cook well.Add fresh curry leaves.

In a small pan,add coconut oil,mustard seeds,hing,udad dal and let it splutter.
Add this to Senaikizhangu masiyal.Serve Hot.

Seppankizhangu Podi Kari/(Colocasia) Taro roots curry with freshly gound spices/Arvi dry sabji

Posting a recipe of Seppankizhangu podi kari.
This recipe was given to me by my paternal grand mother who was a great cook.This is a yummy accompaniment for Rice.

Seppankizhangu Podi kari


Seppankizhangu/Arvi/(colocasia)Taro roots - half kg
Salt to taste.
Oil -2 tbsps
Mustard seeds/Kadugu - 1 tsp
Udad dal/Ulutham paruppu - 1 tsp
Asafoetida /Hing - 1 tsp
Haldi/Turmeric - 1 tsp
Curry leaves
Coriander leaves

For masala
Bengal gram/Kadalai paruppu/Channa dal - 2 tbsps
Coriander seeds/Dhaniya/Kothumalli vidhai - 2 tbsps
Udad dal/Ulutham paruppu/ Black gram - 2 tbsps
Whole dry red chillies - 7
Asafoetida/Hing - 1 tsp
Oil - 1 tbsp
Scrapped fresh coconut - half cup to 1 cup


Boil Seppankizhangu,peel the skin chop into big pieces.Apply salt and keep aside.

In oil,add bengal gram,coriander seeds,udad dal,red chillies,Hing and roast well.
Add scrapped coconut to the above mixture and make a dry masala powder.

In a pan,add oil,mustard seeds,udad dal,hing,haldi,curry leaves and chooped seppankizhangu pieces.Add the dry masala powder and mix well.Cook till crispy.Serve hot with rice.

Thaaladham Kuzhambu

Posting a recipe of Thaaladham kuzhambu.
This is a yummy and healthy accompaniment for rice.
The recipe written here was given to me by our family friend Saroja mami who was an expert in Kerala dishes.This dish is also made in keralite style.

Tamarind 1 lemon size
Salt to taste


Red pumpkin/Sivappu poosanikkai (Important) - 1/4 kg
Drumstick/Murungakkai - 1 foot
Arvi/Seppankizhangu/colocasia root -2
French beans-5
Avaraikkai/Indian broad beans-5
Kothavaraikkai/Cluster beans-7
Carrot- 1 small
Curry leaves
Can add Yam/Seppankizhangu,Vellai poosanikkai/Ash gourd, Raw Bananas/Vaazhaikkai etc

For paste

Til/Ellu/Sesame seeds - 1 fistful
Dhaniya/Coriander seeds/kothumalli vidhai -2 tbsps
Bengal gram/Channa dal/Kadalai paruppu - 2 tbsps
Raw rice/Pacharisi - 1 tbsp
Dry Red Chillies 7 to 10(To taste)
Coconut oil - 1 tsp

Scrapped Coconut 1 cup or more

For tempering
Coconut oil - 2 tbsps
Mustard seeds/kadugu 1 tsp


Soak tamarind in water and extract the pulp.
In a pan,boil all the chopped vegetables in Tamarind pulp and salt.Pressure cook Arvi separately if needed.

For paste,
Dry roast til/ellu till it splutters and keep aside.
In oil, roast Coriander seeds,Raw rice,Bengal gram,dry Red chillies.
Roast scrapped coconut till golden.A lovely aroma emanates.
Add little water and grind to a paste.

After the vegetables are cooked well in tamarind water, add the ground paste ,fresh curry leaves and cook for few more minutes.
For tempering, in a separate pan,add oil and mustard seeds,add to Thaaladham.Serve Hot.

Stuffed Bhendi/Ladies finger Sabji

Posting a recipe of stuffed Bhendi fry.
This dish can be had with Rotis,Rice etc.
Stuffed Bhendi Sabji

Bhendi/Ladies finger/Vendakkai - half kg
Coriander leaves
Oil -4 tbsps
Mustard seeds 1 tsp
Jira - 1 tsp

For Stuffing
Besan - 3 tbsps
Grated Dry coconut  - half cup
Maharashtrian kala masala/Ghoda masala - 3 tbsps
Red chilli powder - 2 tbsps
Roasted groundnut powder - 3 tbsps
Coriander powder - 1 tbsp
Jira powder - 1/2 tbsp
Salt to taste
Asafoetida/Hing 1 tsp
Turmeric/Haldi - 1 tsp
Oil 1 tbsp


Cut the ladies fingers as shown.

Mix all the ingredients mentioned for stuffing.Stuff the masala in the ladies finger.
In a pan,add oil,mustard seeds,jira and stuffed ladies finger chops.
Stir and cook till crispy.
Garnish with coriander leaves and serve hot.

Thursday, December 1, 2016

Vella Aval/Sweet Poha/Guede Poha

Posting a recipe of a traditional South Indian Fast food.Aval/Flattened Rice is used in this recipe.It is very easily digestible form of raw rice and a healthy option for junk food.
Vella Aval


Aval/Flattened Rice/Poha - 1 cup
Jaggery/Vellam/Guede - half cup
Scrapped coconut - half to 1 cup
Ghee - 3 tbsps
Cardamom powder - pinch
Cashew nuts,Raisins for tempering.


Wash Poha in water well.Drain the water immediately in case of lighter variety available in Maharashtra.If it is thicker South Indian variety, then soak in water for few minutes till soft and drain the water.

In a pan,add a ladle full of  water and jaggery,let jaggery dissolve and boil a little.
Take care not to thicken it as syrup.
Add Aval,coconut and stir well.Add little cardamom powder.Cook for 5 minutes and put off the flame.
In a small pan,add ghee,fry cashews and raisins separately and add to Vella Aval.Serve Hot.

Chutney Podi

Posting a recipe for all purpose chutney powder which can be had along with Idli,Dosa,Adai,Pesarattu etc.
Chutney Podi
Udad dal/Ulutham paruppu - 1 and half cups
Channa dal/Bengal gram/Kadalai paruppu - 2 cups
Red chillies Dried - 12 or more
Dry coconut/Kopara (grated) - 3/4 cup
Jaggery/Vellam(optional) - half cup
Fresh coriander leaves - 1 bunch
Curry leaves - fistful
Hing/Perungayam -1tsp
Tamarind/Puli -Lemon size
Salt to taste


Wash and dry coriander leaves and curry leaves in shade.
In little oil, roast coriander leaves and curry leaves separately and keep aside.
In little oil add mustard,hing,roast udad dal,channa dal,Red chillies separately.Fry tamarind in little oil.Roast dry coconut till golden red.
Grind them into a coarse powder.
Serve this chutney mixed with little oil.(Sesame oil is preferable)

Tuesday, April 5, 2016


Hi Friends,
Posting the recipe of Pohe which is popular in Maharashtra.I follow the recipe of my mother in law.
Pohe is anytime dish and can be cooked fast.

Note down the recipe friends.


Flattened Rice /Poha/Pohe/Aval - 3 cups
Oil- 3 tbsps
Mustard seeds/kadugu/mohri - 1 tsp
Hing/Asafoetida/Perungayam - 1 tsp
Turmeric/Haldi/Manjal - 1 and half tsp
Curry leaves
Onion - 2
Potato (Big)-1
Green chillies -Vary to taste
Scrapped coconut - half cup
Coriander leaves - 1/2 cup
Salt to taste
Sugar - 1 tsp
Ginger - 1 inch
Lemon -1


Flattened rice/Pohe  are available in different varieties in India.In south ,we get a thicker variety.In maharashtra slightly lighter.
Flattened Rice
Chop onions,green chillies.
Grate Ginger.Peel the skin and chop potatoes into thin slices as shown.

Wash Poha in water well.Drain the water immediately in case of lighter variety available in maharashtra.If it is thicker South indian variety, then soak in water for few minutes till soft and drain the water.
Drain the pohe in a colander.

Mix grated ginger,salt,sugar,chopped coriander leaves with pohe well.

In a kadhai,add oil,mustard seeds,let it crackle,add hing,chopped green chillies,curry leaves,chopped onions,turmeric one by one and saute well.Add sliced potatoes to the kadhai,saute till potatoes are cooked.

Once potatoes are cooked,add pohe mixture from colander to kadhai.Mix well.Place a lid.Pour little water over the lid to prevent over burning of pohe.Simmer the flame of the stove.

Pouring water over the lid is a simple physics phenomenon.When hot steam emanates from pan comes into contact with comparatively cold lid(because of cold water on lid),the steam condenses and falls back into kadhai and prevents over burning of food.This technique can be applied when preparing dry sabjis.Simmer flame is a must in this process.

Once Pohe is cooked,Serve it hot with lemon slices.

Kuzhi Paniyaram/Appe

Hi Friends,
Posting the recipe of Famous Kuzhi Paniyaram of South India.
Kuzhi paniyaram is one of the tastiest breakfast dish prepared with a batter similar to idli/dosa batter.
I follow the recipe of my sister in law Abirami.
Kuzhi Paniyaram

Note down the recipe and just gorge on it friends.


Ideal measure for batter

Idli Rice(par boiled) - 2 cups
Raw white rice - 2 cups
Udad dal/uluthamparuppu - 1 cup
Methi seeds/Fenugreek seeds/Vendhayam -Heap(Gopuram) over Udad dal (may come around 1 tbsp)

Above measure can be used in south states where rice flour obtained from raw rice is more.

But I used this measure

Idli Rice- 2 and 3/4 cups
Raw white rice - 1 and 1/4 cup
Udad dal - 1 cup
Methi -heap over udad dal

Onions chopped -3
Curry leaves - chopped
Coriander leaves - chopped

Can add chopped ginger,coconut,green chillies if you want.


Soak rice,udad dal,methi seeds together in water  for 3 to 4 hours.Grind them.Add salt and ferment the batter for 7 to 8 hours
To the fermented batter,add chopped onions,coriander leaves,curry leaves etc .
Heat the Paniyaram pan,add little oil in cavities.It is not necessary to add more oil to cook paniyaram.It can be cooked with optimum oil.
Add the batter to the cavities,close it with a lid and cook in medium flame.

After one side is properly cooked,turn them carefully and cook till golden brown and crispy.

Serve hot paniyarams with chutney.

Iru Puli Kuzhambu/Kulambu

Hi Friends
Iru Puli Kuzhambu is one of the yummiest accompaniment with Rice.
I follow the recipe of Late Prof.Saroja ,fondly called as saroja mami, Our family friend.
She used to call this kulambu as Light Rose Kuzhambu because of the colour.
Iru Puli Kuzhambu

This is called as Iru Puli Kuzhambu because both Tamarind and Indian curd are used in this recipe.
Both are sour,so has to be used in limits.Coconut oil enhances the taste of this recipe.


Vegetables to be used -
Ash gourd/Vellai pooshanikkai/Kohla
Bhendi/Ladies Finger/Vendakkai
Arvi/Seppankizhangu/colocasia roots

For paste,

Methi seeds/Vendhayam/Fenugreek seeds - 1 tsp
Urad dal/Ulutham paruppu -  half cup
Pepper - 1 tsp
Dry Red chillies - 7 or 8 (Can vary according to taste)
Coconut (Scrapped) from one half or  1 1/2 to 2 cups
Rice - 1 tsp

Coconut Oil - 2 to 3 tbsps
Mustard/Mohri/Kadugu - 1 tsp
Curry leaves

Tamarind - Size of amla
Indian Curd - 1 cup
Salt to taste


Mix Indian curd with water and make buttermilk out of it.

Roast methi seeds,urad dal,rice,pepper,red chillies,coconut in little coconut oil.Add water and grind it to a paste.Add the paste to buttermilk,mix well.

Boil tamarind in water,extract pulp ,add water,curry leaves and keep aside.

In a pan,boil the chopped vegetables in tamarind pulp and water mixture,add salt.

In case of ladies finger,roast it in coconut oil and add tamarind water to cook it.

After the vegetables are cooked,add the ground paste mixed with buttermilk to the boiled vegetables, bring it to a boil and put off the flame.

For tempering,
In a kadhai,add coconut oil, mustard seeds,let it crackle and add curry leaves.Put off the flame.Add this tempered mixture to the kuzhambu.

Serve hot with rice.

Tomato Rasam

Hi Friends
Posting the recipe of Rasam,a famous South Indian soup which can be consumed with Rice.I follow my Mother's Recipe for preparing Rasam.


Tomatoes - 3
Tamarind  -small lemon size
Turdal -half cup or less
Rasam Masala Powder -2 tbsp
Curry leaves
Asaefoetida/hing/Perungayam  1 tsp
Turmeric/haldi/manjal  1 tsp
Salt to taste
Mustard/kadugu/mohri/Rai 1 tsp
Green Chillies (optional)
Oil 1 tbsp
Jaggery little (optional)
Pepper powder and jira powder ( 1/2 tsp each)

Pressure cook turdal with more water.Mash it well and keep aside.
In a cup of water add tamarind,boil well and keep aside to cool.(This process helps in negating tamarind's ill effects).After cooling,extract tamarind pulp by filtering .

In a pan,add chopped tomatoes,curry leaves,hing,turmeric and water,mix them well with hands and place it on stove,Bring it to a boil.Add tamarind pulp.Let it boil.Add mashed turdal and water.Salt,
freshly ground pepper,jira powder,Rasam masala powder.Add jaggery if needed.Boil till bubbles appear.Switch off the flame.
For Tempering,
In a small kadai,add oil,mustard seeds,let it crackle,add hing,chopped garlic,green chillies.Add the tadka to Rasam
Garnish with chopped coriander leaves.

Will post recipe of Rasam Masala powder in few days.

Tip:-If you want to make it little spicier,add Rasam masala powder during tempering