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Wednesday, September 22, 2010

Mustard Greens Dhal

“How’s life???” asked a friend of mine. I had tons to write back all on the bright side though, but never knew where to start and how to end so I just wrote back “Life took a swift change from Gaga’s Alejandro to Itsy Bitsy Spider”. I wonder when the last time I ever heard Alejandro – Gaga and Boom Boom Pow – BEP was in the past 5 months. But singing Hush lil baby, Itsy Bitsy Spider and Five lil Monkey’s to the lil one gives loads of joy than anything else. My lil buddy gapes at me open mouthed when I sing to him and that’s what is keeping me off blogging and moreover there isn’t pretty much anything fancy cooking happening too.

Now that I am just getting used to his timing and the household chores all by myself gradually, yet I felt marooned when Mom left me a few days back. Hoping to come in terms with my demanding lil brat who never lets me sit with the laptop even for a few moments… Now without much ado, to the recipe.


Toor Dhal – 1 cup
Mustard Greens – few stalks
Onion – 1 medium
Tomato – 1 small
Green Chilly – 2
Red Chili Powder – 1 tbsp
Turmeric Powder – ½ tbsp
Salt to taste


Poppu Ball – a pinch
Sesame Oil – 2 tsp
Asafetida – a pinch
Curry Leaves – a few


Coriander Leaves


1. Heat Oil in a pressure cooker and add the Poppu (Talimpu, which I shall post later) and let the color change. Throw in the Curry Leaves, Asafetida fry till aromatic.
2. Add the chopped Onion, G.Chilly and cook till Onions become transparent. Dice the Tomatoes and mix in along with Turmeric Powder and Red Chili Powder, meanwhile wash the Toor Dhal until water runs clear and set aside.
3. Chop the Mustard Greens (including the Stalks) and cook with the Onions then pour 3-4 cups of Water and bring it to a boil add the Toor Dhal cover and put on the weight.
4. Wait until 5 whistles, when the pressure is released open and adjust Salt. Garnish with Coriander Leaves.

Serve with: Rice, a dollop of Ghee and Pickle or Pappad

Wednesday, September 1, 2010

Lemon Rasam

Life with an infant is cherishable everyday "chinna" comes up with something new, he finds something new in every detail. And his endless laughs and giggles keep me occupied. Well thats all the reason I have and for some reason I dint wanna keep that from blogging. Hopefully when Chinna starts walking he is not gonna give me anytime for any chores so I am utilizing all his nap times for the time being.

About the Kaaya Podi, my previous post, I gotta lotta mails have answered a few while I write to the rest of the mails too. Glad that you guys found it informative and useful. I will make sure that I post more such posts in the future.

Rasam is a comfort food, there are n number of ways to make Rasam and almost every family has their own way of preparing it. Lemon Rasam is a very flavorful and aromatic rasam. If had with brown rice make sure its a lil sour and hot.


Lemon - 1 small sized
Water - 4-5 cups (depending on the sourness of the Lemon)
Turmeric Powder - 1/2 tsp
Chilly Powder - 1 tsp
Green Chilly - 1 no.
Salt to taste
Sugar a pinch (optional)


Sesame Oil - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves a few
Pearl Onion - 2 nos.
Red Chilly - 1 no.
Asafoetida a pinch
Garlic - 2 pods


Coriander Leaves


1. Wash the Lemon, cut it remove the seeds and squeeze the juice including the pulp.
2. Throw in the Salt, Tumeric Powder, Chilly Powder and mix with Water. Slit the Green Chilly and slighly crush in Lemon Water.
3. Heat a pan pour Oil, when hot put the Mustard Seeds. When they pop add the Cumin Seeds, Curry Leaves, Red Chilly, Garlic, crushed Pearl Onion and Asafoetida.
4. When aromatic pour the prepared Lemon Water. When it boils check for sourness if very sour add a pinch of Sugar.
5. Garnish with Coriander Leaves.

Serve with: Hot rice and a dollop of Ghee.

Mother Luck's touch is just a click away, yeah I mean the giveaways taking place in the blogsphere. Check out the following to win.

Sig Siv's interesting blog for a $100 giveaway or to win a cookbook.

Also head to Kiran's blog to see an interesting giveaway.

Sunday, August 29, 2010

Kaaya Podi (Postpartum Medicine) - A simple version

Kaaya Podi is a wonderful medicine for lactating Mom's, this can be consumed immediately after giving birth or kept in the pantry to come in handy for indigestion problems . This has been in our family for ages, the actual recipe calls for 20 ingredients. Sometimes a quick and a simple version of the Kaaya Podi is made which just has a few ingredients. I will surely write up the actual version as soon as I get hold of all the ingredients.

Every ingredient has a special work to do, Dry Ginger brings about a good appetite and also aids in digestion and treats cold. Peppercorns help keep away from sore throat and cough, Palmyra keeps the body cool mainly from the heat Ginger produces. Kaaya Podi can be called as post delivery medicine.


Sonthi - 1 1/2 inches (Dry Ginger)
Miriyalu - 2 tbsps (Peppercorn)
Thaati Bellam/Nalla Bellam - 1/2 cup * (Palmyra/Palm Sugar in English and Panam Kalkandu/Karupatti in Tamil)

How to make Kaaya Podi:

1. Heat a pan and dry roast the Dry Ginger. Dry Ginger will burn quickly so toast on low flame for a few mins remove when Ginger gets a slight black tint. Let it cool.
2. Use a stone pestle and mortar and stamp the Ginger a few times, it will crumble. Remove the veins of the Ginger and crush them until fine. If you dont have a stone pestle and mortar use a mixer and then seive to remove the veins from the Ginger.
3. In a mixer powder the Peppercorns and Palmyra separately** and mix all the ingredients together thoroughly well.

How to Consume:

1. Warm Water and mix one teaspoon of the mixture and drink.
2. Mix the mixture in a tablespoon of Ghee.
3. Mix with cooked Rice with some Sesame Oil or Ghee.
4. Instead of Palmyra substitute with Honey and eat.
5. I gulp a teaspoon of the powder as it is but be warned that they might get into the nostrils and you will end up in a coughing spree.

When to consume:

Post delivery once in the morning and once at night, as long as nursing or even longer.


Let the mixture stand for 15 mins and then store in an airtight container.


It can be stored for years unless it becomes damp thats when fungus forms. When prepared and consumed within a month the flavor and aroma is exceptional.

* Both Dry Ginger and Peppercorns are hot so check for taste and you can add more Palmyra.
** Peppercorns and Palmyra can be made into a fine powder or ground coarsely, I like it coarsely done.

The casseroval in the above picture was sent to me by Sathya Shankar of Appetite Treats for winning her giveaway. Thanks a ton Sathya, the Casserole is simply kewl!!!

Tuesday, August 24, 2010

Jeelakarra Kudumulu

Days pass by and I wonder how engaged from dawn to dusk my lil brat keeps me. Ultimately there's lil to no time to blog hop, whereas cooking happens at a fast pace but the entire saga of plating the dish, picturing, uploading and writing kinda doesnt happen. Today after almost humpty number of tries I finally caught hold of the dish to picture but I am not really happy about how it turned out. After all delibrations I put back the fact that I wasnt happy with picture and started writing.

Jeelakarra Kudumulu is our all time fave, I love this dish and usually we have it with Ghee, Banana and Sugar. Pretty commonly made as dinner. Kudumulu means oblong shape in Telugu, more dhal in the dish makes it tastier too. Coconut can be added to the dish before making the oblong shape and then steam cook it.


To make a coarse Powder:

Raw Rice - 1 cup
Channa Dhal - 1/4 cup
Toor Dhal - 1/2 cup
Pepper Corn - 1 1/2 tbsp
Cumin Seeds - 1 tbsp

For Tempering:

Sesame Oil - 3 tbsps
Mustard Seeds - 1/4 tbsp
Channa Dhal - 1/2 tbsp
Curry Leaves a few
Onion - 1 medium sized chopped
Green Chilly - 2 nos.
Red Chilly - 1 no.
Water - 3 1/2 cups
Salt to taste


1. In a blender add Pepper Corns, Cumin Seeds, Channa Dhal and Toor Dhal make a coarse powder. Some of dhal (both) can remain whole. Set it aside and blend the Raw Rice and mix with the Dhal.

2. In a pan heat Oil, throw in the Mustard Seeds when they pop add the Channa Dhal and let it turn color then put in the chopped Onions, Green Chillies, Red Chilly and Curry Leaves, cook for a few mins or until the Onions become transparent.

3. Now measure and pour in the Water and let it boil then add the Rice & Dhal mixture adjust Salt and cook until Water is completely absorbed.

4. Let it cool, take large lemon sized balls and make oblong/oval shapes out of it and place them in a cooker plate (Idli Plate) or steamer plate and cook.

5. Let it cool and serve it warm.


1. If Idli Plates are used place them in a cooker with Water and cook until steam gushes out of the pressure cooker. Do not use weight while using pressure cooker.

2. While shaping the kudumulu, press them hard and make them firm or they will fall apart after steam cooked.

Serve with: Dollop of Ghee, Banana and Sugar

Monday, August 9, 2010

Red Currant Rasam

Walking through the aisles shopping for fruits and veggies I was so much intrigued by the color of Red Currants, mindlessly I picked one basket of 1/2 pint of those lovely colored Currants and walked by. When I reached the end of the aisle I thought twice whether they would taste good or not, but I made up my mind convincing that they would taste as great as their color. Just had another 20 mins to shop so I picked up all I wanted and came home.

When I loaded the fruits and veggies into the refrigerator I was tempted again so I washed a wine full of those attractive Currants and had them but it was very sour, no body touched the currant. I wasnt into throw away 1/2 a pint of Red Currants then I thought why not make some dish out of it, hence this Red Currant Rasam. It was a super hit and I was asked to make it the next day and the next too. Red Currant Rasam made a hat-trick at our place, did I mention the color was awesome.


Red Currant - 1 handful
Tomato - 1 small
Turmeric Powder - 1/2 tbsp
Chilly Powder - 1 tbsp
Green Chillies - 2 nos.
Asafoetida - 1/4 tsp

For Tempering:

Red Chilly - 1
Red Pearl Onion - 2 nos.
Mustard Seeds - 1/4 tsp
Sesame Oil - 1/2 tbsp
Asafoetida - 1/4 tsp
Curry Leaves
Salt to Taste

Rasam Powder:

Coriander Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Pepper Corns - 1 1/2 tbsps
Garlic - 1 pod


Coriander Leaves


1. Crush the Red Currants and Tomato thoroughly well. Slit the Green Chillies and crush them too.
2. Add Red Chilli Powder, Turmeric Powder, Asafoetida and Salt. Add 4-5 cups of Water to it mix well and set it aside.
3. In a skillet pour Sesame Oil, add Mustard Seeds when it splutters throw in the Red Chilly, Curry Leaves, Red Pearl Onions (crush them using your palm) and Asafoetida. When the Pearl Onion turns color pour the crushed Currants and Tomato mixture and cook until it boils.
4. Mean while crush Coriander Seeds, Cumin Seeds and Pepper Corns (I used a stone Motar and pestle) finally stamp the Garlic pod with the pestle and throw them in a bowl.
5. When the Rasam comes to a boil pour it on the crushed powder mix well and garnish with Coriander Leaves.

Serve with: Hot Rice and a dollop of Ghee.

Wednesday, August 4, 2010

Maa Laddu

Thank you is just not sufficient for all the wishes that you guys have showered on us... Yeah the lil is doing good, just gives very lil time to blog and visit your spaces but I am doing my best to visit everywhere. But its gonna take a while before I return normally to all your places!!!

Maa Laddu, always reminds me of my grandmother (My Dad's Aunt, who is no more now) always keeps these laddu's ready and when ever we visited her she used to give us these. A very simple one yet it has high nutritional values, my Grandpa used to say that if little Buna Channa is consumed every day it would help aid in easy digestion and has lotsa protein and fiber. Due to the fiber content the carbohydrate in the gram is absorbed slowly and thus raising the blood sugar slowly, than the same amount of carbs was consumed from any other food source.


Roasted Gram - 1 1/2 cups (Pottu Kadalai in Tamil, Buna Channa in Hindi)
Fresh Coconut - 3/4 cup grated
Sugar - 3/4 cup or accordingly
Cardamom Powder - 1/4 tsp
Milk - 1/2 cup or Butter/Ghee - 2 to 3 tbsps
Nuts (like Cashewnuts, Almonds etc dry roast and ground coarsely -- optional)

Yields: approximately 15 Laddu's.


1. Powder Roasted Gram and sift thoroughly. Mix powdered Sugar (the sugar that I used was fine so I dint powder it) and Cardamom Powder.
2. Grate the Coconut without the brown shells and roast it in a pan on medium flame until it turns brown. Let it cool down and run in the mixer without adding any Water or liquids.
3. Bring all the ingredients together and mix well, now add little Milk at a time and blend with your fingers and palms until the mixture takes form.
4. Roll small lemon sized balls and store in airtight containers.

Am sending these Maa Laddu's to Festive Food - Raksha Bandhan 2010

Monday, August 2, 2010

Jonna Muddalu/Chola Urandai

I was MIA for a while, wanted to post a recipe and write to you guys before I took a break but somehow I became lazy and dint turn up here. Allz good with me thanks to all my concerned fella blogger friends who mailed and asked me about my absence. Now for the real reason why I went MIA was, we were "Blessed with a Baby Boy"... My lil brat is 3 months old now, we are doing good and I promise to come down to all your blogs and do the catching up but I might be a lil slow in doing that.

Now to the recipe Jonna Muddalu, a healthy and a very simple dish to make but do use the right ingredients and you will never stop making this over and over again... We (myself and my lil bro) grew up having this we simply love this dish... Sorghum has the cooling ability and has lots of proteins, minerals and vitamins (A, B and C). Its rich in Iron, Potasium, Sodium, Calcium and Phosphorous. Sorghum improves teeth and bone health, maintains the health of the heart, controls diabetes and arthritis.


Jonna - 2 cups (Cholam in Tamil, Sorghum in English, Jowar in Hindi)
Water - 6 cups
Yogurt - 1/2 cup
Red Pearl Onion - 3/4 cup (I ran out of Pearl Onions, so used regular ones)
Chilly Powder - 2 tbsps
Coconut Oil - 2-3 tbsps
Salt to taste

Utensils Required:

Pressure Cooker
Wooden Masher/any masher


1. Wash and clean Sorghum until Water runs clear. Pressure cook Sorghum with Water and Yogurt (5 whistles).
2. Mash the cooked Sorghum with the masher, do not mash it too much. See to that Sorghum retains its shape.
3. Now throw in sliced Red Pearl Onion, Salt, Chilly Powder and Coconut Oil mix well with hands and make balls.

Serve with: Spinach/Kerai Masiyal


a. Use Red Pearl Onions and Coconut Oil they appreciate the taste of the dish.
b. Get dehusked Sorghum, they look like lil pearls. Husked Sorghum will not cook like the dehusked one so carefully choose Sorghum.

Saturday, March 6, 2010

Dondakaya Vepudu

Ivygourd's are a common or say a staple veggie at home I simply used to avoid this veggie while my brother was a big fan of it... Mom makes Ivygourd sabzi in different ways so I getta have them without really annoying her... But when I started working at Hyderabad this was the veggie served almost every other day, we used to complain and complain but no one heeded to our cribbing and finally that we just got used to the fact that it was gonna be there almost thrice a week and we better get used to it... Somehow I dont know why and how I liked this very much and knew the menu really well about when we got Tindoras and started loving them....

There are a variety of dishes that could be done using Tindoras like Vepudu, sabzi, pakoras, chutneys and happily I make them all but then its his turn he kept cribbing all the time and I dont know the proper reason why there isnt a single word of criticism or anything when I make this Vepudu, the bowl will be all empty and I am always asked to make more the next time... This is a typical Andhra style Vepudu which Naanamma makes very often... Lotsa peanuts but very tasty and a simple dish to relish...


Dondakaya - 1 LB (Tindora/Ivy Gourd)
Turmeric Powder - 1/4 tsp
Salt to taste
Sesame Oil - 2 tbsps

Spice Powder:

Peanuts - 3 tbsps
Coriander Seeds - 1/4 tbsp
Cumin Seeds - 1/2 tbsp
Saunf - 1/2 tsp
Red Chillies - 2-3 nos.
Dry Coconut - 1-2 tsp (optional)


Sesame Oil - 1/2 tsp
Peanuts - 1-2 tbsps (roasted and dehusked)
Mustard Seeds - 1/4 tsp
Curry Leaves a few
Urad Dhal - 1 tbsp

This picture was taken a long time back but somehow dint getta post it. While the first one is taken today!!!


1. Wash, clean and dry the Tindora and slit them lengthwise, slit each half into two. Finally there will be 4 lengthwise slits of each Tindoras.
2. In a non stick pan fry Peanuts and let it cool and dehusk them. Then roast the remaining ingredients for the spice powder, cool and grind them to a coarse powder.
3. In a large non stick pan add 2 tbsps of Oil and fry the Tindora's with some Salt until raw smell disappears until it slightly changes color, it might take 20-25 mins approx.
4. Add the Turmeric Powder and toss it for a few mins and remove from flames and set aside.
5. In the same pan now do the tempering and add the Tindoras and the spice powder mix them thoroughly well. Adjust Salt and serve hot.

Serve with: Rice or Dosa

Thursday, March 4, 2010

Almond Kheer / Badam Kheer (Paal)

Have you ever been complained about for not eating properly??? Oh thats very common isnt it!!! Calm evening sitting by yourself and watching "King of Queens" and laughing at Doug's clumsy actions and aftermath, suddenly Krish came from work desk complaining that I dont drink sufficient Milk and ladies need a lotta calcium and blah blah!!! He continued - Almonds are good source Vitamin E and rich in dietary fibre... When I heard Almonds my mind wandered off to childhood days while he was still talking about the goods of Almonds, at Ammamma's place Almond/Badam will be picked and laid to dry, when dry the outer shell is cracked open to get the edible nut. We as kids would be so intrigued about the fruit and would ask Ammamma:

We: "When can we eat them?"
Amma: "Kanna, it has to dry, so wait till tomorrow!" cos she know kids could wait only until tomorrow.
We: "Okay Ammamma!!!"

We would run away and play but within the same afternoon we would go back to her a hundred times asking her if the Badam's are dry. After a while there is no putting us back, so she sits with us in the evening to break the shells, the wet shell would neither yield nor would we. Finally breaking open we would eat half of them even before they reach the plate. Laughingly Amma would break and give each of us our fair share. But there will be hardly anything left to take into her kitchen.

Suddenly my hands were thrusted with Almonds only then I realized Krish was still hanging on to his arguement. I gave him a blank look and took them and munched on a few, slowly with so much memories from childhood I went to the kitchen to make Almond Kheer/Badam Kheer/Badam Milk/ Badam Paal or what ever its called as.


Unsalted Almonds - 1/2 cup
Milk - 3 cups
Saffron - few strands
Sugar - 5 tbsps
Cardamom - 1-2 nos.
Nutmeg - some


Almond Slivers


1. Heat Water in a microwave or a kettle and soak the Almonds for 15-20 mins. Use your thumb and press the Almonds to remove off the peels.
2. In a blender or mixer make a fine or coarse (your choice) paste of Almonds with some Milk.
3. Heat the remaining Milk in a heavy bottom pan, when Milk boils pour the ground paste and stir well.
4. Now add the Sugar and Saffrons and cook until the kheer turns thick, when its not as liquidy as Milk but still pourable remove from flame.
5. Remove the Cardamom pods and powder the seeds, add it to the kheer. Using a grater grate the Nutmeg and mix well while Hot.
6. Pour in individual cups or bowl garnish with Almond Slivers and serve kheer cool or warm.

Take another look at the Badam Kheer - served with love.

I am sending Almond Kheer to

Divya's Sunday Snacks and

Notyet100's Holi Event

Tuesday, March 2, 2010

Ragi Dosa & Peanut Chutney

Ragi Dosa is a staple dinner back home and have been following it ever since marriage too... When my in-laws were with us last summer, I used to make this for them atleast twice or thrice a week, I dont use Oil for the Dosa and hence my father in law liked it very much. A couple os months back when I speaking to my Father in law and I, like always, asked him what was cookig for dinner he said your Ragi Dosa and smiled. My Mother in law admitted that she makes Dosa like how I make these days, it reminded me of my initial days of marriage when I was at my in-laws. One morning I was asked to make Dosa for my Father in law, I made the clumsiest dosa one could ever make it was so thick and my God how did I ever make such bad dosa I still wonder - the fact is one has to get used to the kitchen and the utensils otherwise they just dont heed to you.

Ragi Dosa was on top of my mind for long but then never bothered to post one so long and when I came across the "Basic Cooking Event" I thought why not Ragi Dosa. Okay now to the "ABC's of making crispy Ragi Dosa". Yeah you heard it right the "ABC's" ;)


Ragi Flour - 2 1/2 cups
Urad Dhal - 1 cup (whole or broken / dehusked or with husk) *
Salt to taste
* I use broken Urad Dhal with husk.


A. Making the Dosa Batter:
Wash and soak the Urad Dhal in Water for 5-6 hrs, I soak it overnight. The next morning wash off the husks they come off easily. A few might stay back, in a couple of changes of Water some more husks will run away. You can also hand pick the husks they will come off easily. To avoid all these burden you can use the dehusken Urad Dhal, but husked has more starch and the batter ferments really well. Not in a grinder or mixer paste the Urad Dhal with some Water, until soft and fluffy.

B. Fermenting the Dosa Batter:
Now remove the ground paste into a deep bowl. Adding Ragi flour directly to the Urad Dhal paste will cause lumps formation, to avoid it mix the Ragi Flour and Salt in Water and then pour it into the Dhal paste and give it a good stir until well blended. Then cover the bowl with a plate and let it ferment. Fermentation process is very easy in tropical climate, otherwise there are few tips for easy fermenting:
i. If you have auto pilot in your cooking range (usually old stoves have auto pilot) put the covered bowl in your cooking range it will ferment in about 10-12 hours.
ii. You can turn on your Oven for few mins or keep it on the lowest temp say 110 F and put the bowl in there for a few hours check in btw, dont forget your oven mitts.
The batter will double in size and you will have your fermented batter ready for Dosa making, transfer to a airtight, atleast I do it, container and put it in the refrigerator until used.

C. Making Dosa:
Remove the Dosa batter from the refrigerator 5-10 mins before making dosa, give it a good stir for a min. Place a non stick tava (clean the Tava with a few drops of Oil) or any tava that you are using, keep the flames on high, a drop of Water must sizzle off, ladle the batter on the tava reduce the flames and stir with the ladle until the batter is thin. Cover the tava with a lid and let it cook in the steam. When there is too much Water on the lid just remove the lid off and drain the water on a tissue, you may let a few drops fall on the dosa so they cook well. Replace the lid and cook until the Dosa slightly raises from the pan. Now Remove the Dosa from the Tava. Repeat this for making other Dosa, clean the Tava with a few drops of Oil before making more Dosas. You will make crispy Ragi Dosas.

Serve with: Chutney or Sambar

Peanut Chutney:


Peanuts - 1 cup
Red Onion - 1 small or half of an large one
Cumin Seeds - 1/2 tbsp
Red Chillies - 3 nos.
Green Chilly - 1 nos.
Garlic - 1 large clove
Tamarind - a small marble size
Peanut Oil - 1 tbsp


Peanut Oil - 1 tsp
Mustard Seeds - 1/4 tsp
Curry Leaves - a few
Asafoetida a dash


1. Dry roast the Peanuts in a pan stirring all the time until aromatic. Allow it to cool and dehusk the Peanuts when cool.
2. Heat 1/2 tbsp of Peanut Oil in a pan and roast the Cumin Seeds, Red Chillies and Green Chilly. Remove and let it cool.
3. Now add the remaining 1/2 tbsp of Oil and fry the sliced Onion and Garlic until transparent. Set aside and let it cool.
4. Grind all the ingredients with some Water, Salt and Tamarind until fine.
5. Do the tempering and add it to the Chutney and adjust Salt if needed.

Serve with: Dosa or Idli

Am sending my

Ragi Dosa to Mahimaa's - Cooking Basic Event and Shama's - Family Favorite Event

Ragi Dosa and Peanut Chutney to Pari's - Combo Event

Saturday, February 27, 2010

Kobbari Ladoo/Coconut Laddoo

Festivity means we would love to be at our Ammamma's, she makes delicious and yummy treats for us... Kobbari laddoo's are one of her best we love to have then warm and fresh from the stove... The traditional way of making these laddoos require a lot of time but now that every traditional dish has a short cut ;D The original recipe that my Grandma made used Goats Milk, freshly grated dried Coconut and Jaggery.

Now that today is 27th Feb, it has lotsa significance, My Dad's Bday and 3rd Blog Anniversary, it so happened that I wrote my first post 3 years back on this same day, but with little intentions of making this a food blog, later I moved all the non food related posts to my other blog ultimatley making this a full and full foodie blog. Unlike other bloggers, I havent made many posts just crossed my 100th post few weeks back. I always feel I have to do so much and while I am held up in other things I am not doing justice here.

Primarily, it wouldnt have been possible to come 3 years in this culinary journey without the support and encouragement of you gals, I used to disappear often while your words and concerns made me come back, wish to continue blogging giving you all more recipes from home ;D. Meanwhile enjoy these Kobbari Laddos and small treat for all of you.

I would like to pass it on to all my fellow blogger, please do accept this "Thank you" from MemoryArchieved.


Half and Half - 2 cups (Whole Milk)
Milk Powder - 3 cups
Sugar - 1/4 cups
Desiccated Coconut - 2 1/4 cups + some for dusting
Cardamom - 2 pods
Nutmeg - a dash (scrapped)
Rasins - 2 tbsps
Cashewnuts - 1 tbsps
Ghee - 2 tsps + 1 tsp for rolling


Saffron Strands - a few
Pistachio - a few


1. Heat a heavy bottom pan add the Half & Half (whole milk)when it starts boiling add Milk Powder and Sugar mix well to avoid lumps.
2. Keep stirring the mixture all the while keeping the flame on low to medium until the mixture reduces to half.
3. Meanwhile remove the Cardamom pods and make a fine powder. Heat 2 tsps of Ghee and fry the Raisins and Cashewnut and set aside.
4. Now add the Cardamom Powder and the Nutmeg Powder and mix well, throw in the Coconut and mix well until it forms a ball. Do not cook on high flames or over cook, else the Coconut will give up Oil.
5. Remove from heat and let it cool for 5 mins or until the dough is handleable. Pinch small lemon sized balls and push a Raisin or Cashewnut to the center and roll them into balls. If they stick to your hands apply Ghee before rolling them.
6. Spread some Coconut in a plate and roll over the balls so the Coconut spreads evenly over the balls. Garnish with Saffrons and Pistachios. Once cool store them for upto 10 days.

You can also check my Coconut Diyas

I am sending the Kobbari Laddoo's to

Divya's Sunday Snacks and
Notyet100's Holi Event

Wednesday, February 24, 2010

Peanut Chikki

No reason to make sweets and when it comes to Chikkis (Peanut Burfi/Kadalai Burfi) well all one needs is some time and patience. Today dawned so well on me, I had all the patience and heart to make some nice Chikkis and eat them up even before I could get some decent pics... Well thats how much I could control myself, the first time I made chikkis I dint care to mix the Sugar well while caramalizing and they turned dark and a lil burnt after that I learnt the trick of stirring the Sugar continuously and also did know to balance Sugar and Peanuts ratio. Ever since then, its make chikkis and finish 'em off immediately ;)... There are two ways of making Chikkis one with Sugar - the easy way and the other with Jaggery the time consuming way. Shall post Chikkis with Jaggery soon, until then have fun relishing this.


Peanuts - 1 1/2 cups
Sugar - 1 1/4 cups
Cardamom Pods- a few - finely powdered
Nutmeg - a dash
Salt - a pinch
Desicatted Coconut - 2 tbsps (You can also mix colors -- optional)


1. Dry roast the Peanuts, let it cool down, dehusk them and make a coarse powder. I always ensure that some Peanuts stay whole, if you wanna make them all powder well go ahead they come out well too.
2. In heavy bottomed pan heat the Sugar on low to medium flame keep stirring all the time until the Sugar is melted completely and caramalized. If stirred continuously the Sugar will not burn and give a bitter taste and the color is also not very dark.
3. Throw in Salt, Cardamom and Nutmeg mix well, keeping the flame on low, add the ground Peanuts combine well and immediately remove from flame.
4. Pour the mixture on to a greased plate/tray or parchment paper. Sprinkle the Coconut, roll it flat using a rolling pin. Thickness of the Chikkis purely depend on your rolling.
5. With a pizza cutter or knief cut the flattened Peanut bar into desired shape while warm. You can also draw lines while warm and then break them up when cool.

Am sending my Peanut Chikki to
Asankhana's Holi Event and Divya's Healthy Snack Event

Sunday, February 21, 2010

Rava Khitchadi

Yet another morning, lazyily dragging out of the bed I refreshed myself and walked into the kitchen with ultimately no clues of what to make for breakfast just 20 more mins and there should be breakfast on table, you know what I mean there are days when you have nothing on mind yet duty calls us and the empty table during breakfast makes you guilty. Bread and sausages have saved many days but today was not that, oh its Sunday and yet 20 mins for breakfast oh ho no excuses with respect to breakfast though, if time lapses there is just no explanation or reason to make him eat. Opening the refridgerator my eyes caught the Cashews sitting there, okay why not Upma, but the Carrots were peeking out of the crisper and I wanted to become their saviour so why not Khitchadi its just gonna take 15-20 mins. I did totally forget that Khitchadi's are his fav and yet again I made his day ;) well then why not post it was the next thing on mind...


Cream of Wheat - 2 cups (Sooji/Rava/Bombay Rava)
Ghee - 1 tbsp
Sesame Oil - 2-3 tbsps
Mustard Seeds - 1/2 tsp
Cinnamon - 1/2 inch
Cardamom - 2 nos.
Cloves - 2 nos.
Bay Leaves - few
Curry Leaves - few
Cashewnuts - 2 tbsps
Red Onion - 1 medium finely chopped
Ginger - 1 inch minced or finely chopped
Green Chillies - 3 nos. slit lengthwise
Tomato - 1 large finely chopped
Turmeric Powder - 1/4 tsp
Fennel Seeds - 3/4 tbsp freshly ground
Carrot - 2 chopped
Peas - 1/2 cup (& any other veggie of your choice like Beans etc)
Water - 5 1/4 cups
Salt to taste


Coriander Leaves - a generous amount


1. In a non stick pan heat the Ghee and roast the Rava until slight brown or until aroma emanates. Set aside to cool.
2. In a deep pan or kadai heat Oil and thrown in the Mustard Seeds to splutter. Then add the Cinnamon, Cloves, Cardamom and Bay Leaves when they turn color add the Cashewnuts and Curry Leaves.
3. When the Cashews are slight brown add the Onions, Green Chillies and Ginger. Once the Onions become pink drop the chopped Tomatoes and let it cook or until it becomes mushy, keep stirring.
4. Now add the Veggies (Carrot and Beans first, let it cook for a few mins and then add the Peas) when you sense the aroma of Carrots add the powdered Fennel Seeds and Turmeric Powder and cook for a min or two.
5. Then pour the Water and adjust Salt, bring it to a rolling boil. Simmer and start adding the Sooji/Rava slowly while stirring all the time not letting any lumps to form.
6. Cover and cook until all the Water is absorbed. Garnish with Coriander Leaves.

Serve with: Chutney

Am sending this to
Mahimaa's Cooking Basics Event and Shama's Family's Favourite Food Event.

Its accompanied by my Ulavalu Chutney I missed to send it to Shama's Family's Favourite Food Event.

Thursday, February 18, 2010

Ulavalu Chutney/Kollu Paruppu Chutney

One day of food outside oh thats common, two thats okie too, third and the fourth oh thats definitely bad... I said, this is not India to get Indian food; Krish looked at me and smiled and answered "You are becoming crazy about Indian food these days". Ofcourse I dont deny the fact, I fall back on Indian food and most importantly all my supplies are vanishing ;). I am always elated and my happiness finds no bound when I see my Orange topped pantry bottles beg me to fill them back!!! "There will be my favorite for lunch" is all I replied. My fav, oh its mostly healthy other than the sweets that I munch he he he!!!

Ulavalu in Telugu, Kollu in Tamil, Kulthi in Hindi and Horse Gram in English; its a very proteinious and a fibre rich dhal. My Naanamma says that horses are fed Ulavalu so they dont put on fat, which helps then be the fastest animal. So true to every word, it reduces cholestrol and any excretion realted problems too. Horse Gram chutney is very easy to make a flavorful and ofcourse tasty too.

As told I made the chutney, Krish came home for lunch and I had a platter full of Annam Muddalu with Ulavalu Chutney there was nothing left and infact we had more food than usual...


Horse Gram - 3/4 cup
Pearl Onions - 1 cup
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1 1/2 tbsp
Coriander Seeds - 1 tbsp
Red Chillies - 5 nos.
Curry Leaves a few
Sesame Oil - 1 tbsp
Salt to taste
Water as needed


1. Wash and soak Horse Gram for an hour, pressure cook the dhal with 2 cups of Water until soft and mushy. There will be very little Water left after cooking, just retain the Water.
2. In a pan heat Oil, Mustard Seeds, Curry Leaves; when the Mustard Seeds splutter add the Cumin Seeds and Coriander Seeds.
3. When they turn brown add the sliced Pearl Onions and cook until golden brown.
4. Let it cool and paste it with the Horse Gram and Salt. If the blender refuses to move add the retained Water from the cooked dhal.
5. Do not make it watery, keep it thick and coarse if you like.

Serve with: Steaming Rice and Ghee, mix well with Chutney and make Muddalu or balls.

Friday, February 12, 2010

Menthi Kura Aaku Pappu/Fenugreek Leaves in Dhal

My lil brother goes ga ga about dhal cooked with spinach, be it any kind, Mom makes Menthi Kura Aaku Pappu often atleast for him, he never complains even if served with this dhal 3 times a day. Ever since he started cooking by himself he has inherited all of Mom's receipes. When he was with me last year, during his fall vacation, I took all advantage of letting him cook and I just had to sit back and relish all those wonderful delicacies he had made; he's absolutely a wonderful cook I totally admit... I know it was so mean of me but that was not the end I let him clean and organize my kitchen, phew what a sister am I??? Wait wait, and thats how I learnt my Mom's Menthi Kura Aaku pappu recipes from him, see all for good and good for all (his dialogue he he he). I made this dhal today and we licked our plates clean and had just nothing left after lunch time, credit goes to him and only him.


Thuvar Dhal - 1 cup
Fenugreek Leaves/Menthi Kura Aaku - 1/2 bunch (2 cups)
Red Onion - 1 small
Garlic Cloves - 3 nos.
Green Chillies - 5 nos.
Tomato - 1 medium
Tamarind - small lime size (if the tomato is not sour then increase the size)
Turmeric Powder - 1/2 tbsp
Red Chilly Powder - 1/2 tsp (optional)
Asafoetida - a dash
Sesame Oil - 1 tbsp
Water as needed
Sea Salt to taste

For Tempering:

Sesame Oil - 1 tbsp
Garlic Cloves - 2 nos. (crushed)
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Cumin Seeds - 1 tsp
Curry Leaves - few
Asafoetida - a dash
Red Chillies - 2 nos. (broken)


Coriander Leaves


1. Wash Thuvar Dhal, pick Fenugreek Leaves and wash them a couple of times. Peel and slice Onions, chop the Tomatoes, slit Green Chillies lengthwise and extract Tamarind Juice.
2. In a presuure cooker heat Oil add the Onion, Garlic and Green Chillies cook for 2 mins, then drop the Tomatoes and mix them well.
3. Add the washed Thuvar Dhal, Asafoetida and Red Chilly Powder (optional) cook for a min or two. Pour 3 cups of Water and the Tamarind Extract then goes the Fenugreek Leaves close the presure cooker and cook until the Dhal is done or upto 4-5 whistles.
4. After the presure is released open the cooker adjust Salt use a wooden masher and mix the dhal well, then do the tempering.
5. Garnish with Coriander Leaves.

Serve with: Steaming Rice and Ghee or Roti

Am sending this to Yasmeen's - Bitter Better Health

Tuesday, February 9, 2010

Guddu Koora/Muttai Kurma/Egg Kurma

No specific reason why I decided to have Egg Kurma for the menu but when I started there were other things on mind suddenly I recollected there had been more Egg on the menu these days and the same taste would really change the need for more Eggs anymore and then my choice of ingredients changed and finally here this delicious and aromatic Kurma.


Eggs - 6-7 nos.
Red Onion - 1 large
Tomatoes - 3 large
Ginger - 1 1/2 inches
Garlic - 7-8 cloves
Green Chillies - 4 nos.
Coconut - 2-3 inch long piece
Sesame Oil - 2 tbsps
Mustard Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Bay Leaf - 2
Water as needed
Salt to taste


Fennel Seeds - 2 tbsps
Poppy Seeds - 2 tsps
Red Chilly Powder - 1 tbsp
Turmeric Powder - 1/2 tbsp
Coriander Powder - 3 tbsps
Garam Masala - 1 tsp
Pepper Corns - 2 tbsps (freshly ground)


Coriander Leaves finely chopped


1. Finely chop Onion, slice Tomatoes. Scrape the back of the Coconut piece and cut into small pieces and grind it thoroughly well with some 1/4 cup - 1/2 cup of Water.
2. Peel Garlic and Ginger. Paste Garlic, Ginger, Green Chillies and 2 tbsps of chopped Onion with some Water if needed.
3. Powder 2 tbsps of Fennel Seeds and Poppy Seeds (dry ground using a hand motar).
4. Heat Oil, throw in the Mustard Seeds, 1/2 tsp Fennel Seeds and Bay Leaves. When Mustard Seeds splutter add the chopped Onions and cook until golden brown on low flame.
5. Now add the Ginger-Garlic paste (step 2) and cook on medium flame until the raw smell disappears and Oil oozes out.
6. Next goes the Fennel & Poppy Powder, Red Chilly Powder, Coriander Powder and Garam Masala and cook for few mins. Add the chopped Tomatoes, Red Chilly Powder and Salt cook until they become tender and mushy. Throw the Turmeric Powder in it.
7. After its cooked add 4 cups of Water and Salt bring it to a boil, then break the Eggs and let it cook by increasing the flame.
8. In about 10-15 mins the Eggs will be cooked, pour the blended Coconut Milk (straining is optional) and ground Pepper Corns simmer and cook for 5 mins. Garnish with Coriander Leaves and serve hot.

Serve with: Hot Rice or Dosa

I am sending my Egg Kurma to

Siri's - JFI Fennel

Sunday, February 7, 2010

Menthi Sankati / Venthaya Kali / Fenugreek & Rice Balls

Winters are depressing, while Mother Nature laughs at us with loads of snow and chilly wind gusts, requiring every single soul to pack each and every part of the body; letting nothing exposed, turning a beautiful girl into a pile of yarn and fleece. Among all these there is a thing that keeps one warm and wanting winters to come - yeah the NFL and of all the Superbowl... Pretty much nearing the end of the NFL season, what I realized was; one - the patriots were nowhere close and two - to ease the tension we had munched on loads of crap!!! Both are painful, and the loads of crap naturally does one thing increase the BMI and ultimately eat well to be well...

mmm, so I thought why not start with breakfast which reminded me of the recipe that my MIL taught me... She knows that I always fall back on Fenugreek to keep my body cool and hence she made Menthi Sankati - in Telugu; for breakfast while she was visiting us... I asked her how could one take so much sweet in the morning, she smiled and said "well you have cereals, muffins, pancakes etc which is just nothing but sweet in the morning while Menthi Sankati is healthy, try it once and if you dont like then let go of it". That sounded so agreeable, but things changed I simply liked it, now to the recipe...


Par Boiled Rice - 1 cup (Idly Rice)
Fenugreek Seeds - 1/8 cup
Sugarcane - 3/4 cup
Sesame Oil - 3 tbsps
Water as required


1. Wash and soak Rice nd Fenugreek Seeds Separately in enough Water for about 3-4 hrs or overnight.
2. Grind the Fenugreek Seeds with some Water, then add Rice and make a fine paste. If you have added more Water to the dough dont worry the cooking definitely needs more Water.
3. Take 2 cups of Water and heat it with Sugarcane once dissolved let it cool and filter removing the sediments off.
4. In a deep non stick pan heat 2 tbsps of Oil and pour the Rice dough and keep stirring it with an wooden spatula not letting any lumps to form, keep the flame on low or medium.

5. In about 2 mins the dough will start to thicken add the Sugarcane Water + 1 1/2 cups of Water little by little, while stirring all the time.
6. Now put down the flame and you can rest your arms, but ensure no lumps are formed.
7. In about 10-15 mins the dough will leave the corners of the vessel and form a ball, do not stop stirring continue until you are able to turn the ball upside down it might take another 15-20 mins, cook on low flame.
8. Once the entire ball becomes glossy add the remaining 1 tbsp of Oil and mix well and remove from flame.
9. When warm make them into desired shapes like balls or you can have it like halwa (Indian Sweet).

Serve with: Sesame Oil & Sugarcane


1. Since 1/8 cup of Fenugreek Seeds are used the kali/sankati will give a slight Fenugreek taste and smell. But it helps a great deal in reducing the body heat.
2. Cooking in a mud vessel will enhance the flavor and aroma.

I am sending my Menthi Sankati to:

Silpa's APS - Rice Event

SE's Cooking With Seeds

Thursday, February 4, 2010

Mamidikaya Pappu - Mango in Dhal

Mango season, yeah its still winter out in the north eastern parts of the US and we still getta reap the benefits of summer (never did I say the climate)... Back at home summer means Mangoes, Sugarcane Juice, Palmyra Fruit aka Nungu, Tender Coconut and lots more, every season has its significance and specialities to cater, here irrespective of the season we get certain fruits (dont mind the taste, specially the Tender Coconut; phew).. Are we here to praise the technological development or to blame the global warming that we might be causing indirectly??? Its definitely upto individuals and individualist perspectives (I know ppl, who are managers or directors or who even hold high positions, who dont belive in global warming)...

I am not here to start another debate as I know certainly perspectives hurt when you dont trust or believe in it... Well, when I came home from grocery shopping, I realized I had somehow convinced myself and Kris and bagged those nice large Raw Mangoes from the stores. Two days went by and still they sat on the straw basket untouched but today my mind went back to them over and over again, so finally I said whatever I making "Mamidikaya", Kris likes it but then he really had some other things in mind, whatever I am the chef and I getta do what I want, being said that I went into my kingdom ;)...

Do I grate or cut them??? What dish to make was the next question, then something flashed in my mind - "Mango Season", mmm yeah I meant the book written by Amulya Malladi; nice book a casual family knit story... She has some simple Mango recipes, yet those are nothing for an expert cook but you can relish the wonderful story and the way she takes us thru the streets of Hyderabad, I enjoyed the read... I still remember something from that book -- Grandpa says -- "Mangoes dont go well with Tomatoes, they are never cooked together"; I just wanna experiment that part sometime... I thought, havent ever posted a simple dhal recipe so far why not "Mamidikaya Pappu", a common dish made during early summer at home; love the smell of Mangoes when cooked in Tamarind Extract...


Thuvar Dhal - 1 cup
Raw Mango - 1 small size
Red Onion - 1 medium
Green Chillies - 5-6 nos.
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Tamarind - small lime size
Cumin Seeds - 1/2 tsp
Asafoetida - a pinch
Sesame Oil - 1 tbsp
Salt to taste
Water as needed

For Tempering:

Sesame Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Red Chillies - 2 nos.
Urad Dhal - 1 tbsp
Moong Dhal - 1 tbsp
Asafoetida - a pinch
Curry Leaves - a few

For Garnishing:

Coriander Leaves - a few twigs


1. Cook Thuvar Dhal with enough Water, Turmeric Powder, Cumin Seeds and Asafoetida.
2. Scrape the skin of the Mango and cut them into small uniform cubes. Or could go ahead not scrape the skin and cut the Mango into small pieces.
3. Heat Oil, add chopped Onions, chopped Green Chillies and cook until Onions become transparent.
4. Add the Tamarind Extract and sliced Mango and cook until the Mango pieces become soft.
5. Now add the cooked Dhal and add Chilli Powder (if needed), adjust Salt.
6. Temper with tempering ingredients and garnish with Coriander Leaves.

Serve with: Hot Rice

P.S.: If the Mango tastes sweet, adjust with a little extra Tamarind Extract, Salt and G.Chillies.

Tuesday, February 2, 2010

Era Melaku / Prawn Curry (Dry)

I was blamed for not even attempting to making any Non Veg dishes, so today I decided I was gonna make a dish with chettinad influence, pre-cooking prepations being done I was telling Mom about Era Melaku she said "Kanna, today is Sankatahara Chathurthi, (Ganesh Worship - performed on the fourth day of They pirai of every month) do you still wanna make it?". I told her that this was long due and if I dont make it even today I will be blamed for ever. She smiled and said okay this time, but see to that you dont make it again on such occassions, agreed happily.

Still, I literally felt guilty when I started making but then when Kris comes home I dint wanna disappoint him by not making it. You can also try this as a Vegetarian dish using boiled Baby Potatoes, they turn out really great; all I felt after making this dish was I dont have a facility to share the aroma of this dish, sooner or later technology will improve where we will getta share the aroma too, hoping sincerely...


Red Onion - 1 large sized
Tomatoes - 2 medium sized
Ginger - 2 inches
Garlic - 10-12 cloves
Curry Leaves - a few
Sesame Oil - 2 tbsps
Salt to Taste
Water as needed
Prawns - 15-20 large washed & cleaned or Boiled Baby Potatoes.

Spice Powder:

Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 2-3 tbsps

To grind:

Saunf - 1 tbsp
Pepper Corns - 3-4 tbsps


Coriander Leaves


1. Slice Red Onions and Tomatoes. Paste Ginger and Garlic with some Water. Make a coarse Powder of ingredients under "To Grind".
2. Heat Oil add the Red Onions when hot cook until golden brown. Pour the Ginger-Garlic Paste and cook until the smell disappears and Oil oozes out.
3. Throw in the Tomatoes and Curry Leaves cook until Tomatoes are mushy, then goes the spice powders - Chilli Powder, Coriander Powder and Turmeric Powder cook until smell disappears; add a little Water if needed.
4. Now add the Coarse Powder, Salt and cook for 2 mins, then the Prawns goes in; cook until they turn pink. You can make it very dry by cooking for a few more mins or make it semi-dry by adding a lil Water.
5. Garnish with Coriander Leaves and serve hot.

Serve with: Pulav, Rice or Bread


1. Same amount of Onion and Tomatoes.
2. Saunf :: Pepper Corns ratio 1::4.
3. Use more Corainder Powder to get a dry dish.

Wednesday, January 27, 2010

Tomatar ka Kut

I did laugh after hearing the name of the dish 'Tomatar ka Kut', yeah I heard it while I was at Hyderabad my neighbor Aunty invited me for dinner one night, when I asked her whats for dinner she said 'Tomatar ka Kut'... I really couldnt laugh right in front of her so I just smiled and excused myself asking time to refresh. So I took probably 15 mins and went for dinner... Oh my the dinner was great she had Roti's with Machi curry, rice with 'Tomatar ka Kut', rasam and veggies... Everything was delicious... Then obviously I asked her for the recipe, I just made some changes like any other time...


Red Onion - 1 large finely chopped
Tomatoes - 5 medium nos.
Garlic - 10 cloves crushed
Curry Leaves - chopped
Tamarind - small lemon size
Coconut - 1/2 cup
Sesame Oil - 2-3 tbsps
Egg - 6 nos. Extra Large
Sea Salt to taste


Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Cumin Powder - 1/2 tbsp
Coriander Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tbsp
Red Chillies - a few broken (optional)

To Garnish:

Coriander Leaves


1. Wash, boil and peel the Eggs and slice them in halves.
2. Boil water and drop the Tomatoes, when the skin cracks let it cool and carefully peel the skins and pond it to a thick liquid.
3. Make thick Tamarind pulp and strain the skin and seeds.
4. Blend the Coconut with Water and make a thick milk, straining off the Coconut.
5. Heat Oil and throw the Mustard Seeds, when they pop add the Onions and cook until golden brown. Now goes the Curry Leaves, crushed Garlic, Cumin Seeds and Red Chillies (if you are using) saute until Cumin turns brown.
6. Add the blended Tomatoes and cook for 5 mins until the raw smell disappears. Now throw in the rest of the spices. After a few mins pour the Tamarind Pulp and cook.
7. When the spices are all done pour the Coconut Milk and simmer for 5 mins, the thickness of the gravy can be controlled now, add some Water if you need it a lil watery or cook until all the Water is thickened.
8. Adjust Salt and garnish with Coriander Leaves and add the boiled Eggs.

Serve with: Rice or Roti

P.S.: To get a nice red color you can avoid Whole Red Chillies and add Chilli Powder.

Friday, January 22, 2010

Paruppu (Thuvar) Urandai Kulambhu

Apologies, Apologies and Apologies... You all know why, but am really sorry for just disappearing into thin air... Just that my inlaws had visited us here, then a brief trip to India and after that I kept travelling and work kept me busy, couldnt come back to blogging... But again thank you guys so much for stopping by here, mailing me and checking on with me in Orkut, it really meant and means a lot!!! Suddenly I realized I had been long away from blogging now that couldnt keep myself away anymore ha ha ha!!!

About Paruppu Urandai Kulambhu we all have made or had this at one point of time for sure... This time when I was back home at India happened to visit my Mom's friend place, not to mention she is an amazing cook... While talking she asked me what I really wished to have I had a big array of things lol!!! Then Aunty mentioned about Paruppu Urandai Kulambhu, she promised she would make it along with me and also teach a few more of her traditional recipes... Know what happiness found no bounds or limits... In just 35-40 mins she was done with lunch and I was wondering how and what had happened all the time, she was like a dynamite, walking all around in her kitchen she kept us engaged talking all the while and at the same time lunch was ready boom!!! This is totally her recipe and I would definitely make this my Mom's way and post it shortly...


For the Paruppu Urandai

Thuvar Dhal - 1 cup
Small or Pearl Onions - 1/2 cup
Coriander Leaves - few Stalks

To Paste:

Red Chillies - 6 nos.
Saunf - 1/2 tsp
Cumin Seeds - 1/2 tsp
Sea Salt to Taste
Curry Leaves - a few

For the Kulambhu:

Pearl or Small Onions - 1 1/2 cup
Tomato - 2 nos.
Tamarind - medium lemon size
Sea Salt to Taste

To Paste:

Dry Roast the below and paste them.

Red Chillies - 6 nos.
Curry Leaves - a few
Poppy Seeds - 1/2 tsp
Saunf - 1/2 tsp
Coriander Seeds - 1 tsp
Rice - fist full (I used Idly Rice)
Coconut - 2 tbsps
Sea Salt to Taste

For Seasoning:

Oil - 2 tbsps
Saunf - 1/4 tsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Urad Dhal - 1 tsp
Curry Leaves - a few


Coriander Leaves
Curry Leaves


1. Soak Thuvar Dhal for few hours, grind the ingredients finely under to paste in Paruppu Urandai and add the soaked Dhal make a coarse paste without adding any water. Just sprinkle a few drops if needed.
2. Thinly slice the Pearl Onions and Coriander Leaves and mix with the ground Dhal. Make small lemon sized balls and steam cook in a pressure Cooker for 10-15 mins.
3. Meanwhile, roast the ingredients except Salt under to paste in Kulambhu and make a paste.
4. Heat Oil throw in the seasonings and add the Pearl Onions, when golden brown just the same old funda the Tomatoes goes in.
5. When it becomes juicy add the Tamarind extract and the ground paste cook for a few mins along with Water, break couple of Paruppu Urandais while adding the rest and cook for a few more mins.
6. Garnish with Corriander Leaves and Curry Leaves. Check for Salt.

Serve with: Rice or Dosa

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