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)