June 29, 2018

Yellow Pumpkin Kootu with Channa Dal (without Coconut)

With yellow pumpkin (manjal poosanikai) we usually prepare either poriyal , Chutney or kuzhambu. This yellow pumpkin kootu recipe was given to me by my friend. I tried this and liked it very much. This can be used as poriyal or side dish for rice and chapathi.

Recipe Cuisine : South Indian | Recipe Category: Stir Fry / Poriyal
Preparation Time: 5 mins | Cooking Time: 15 mins |  Yields : 1 ½ cup

Yellow Pumpkin (chopped)
1 cup
Channa Dal / Kadalai Paruppu
3 tbsp
1 tsp or as required
Dry Powders:

1 tsp
Turmeric Powder
½ tsp
To Temper:

2 tsp
Mustard Seeds
¼ tsp
Cumin Seeds
1 tsp
Curry Leaves
1 spring
Garlic Pods
Chopped Onion
¼ cup
Tomato (small size)

1. Remove the skin and seeds of the pumpkin. Then cut it into ½ inch pieces.
2. Remove the skin of the garlic and either chop them into small pieces or grate them using the grater.
3. Remove the skin of the onion and cut it into small pieces.
4. Wash and pressure cook the channa dal with ¼ cup of water for 4 whistles in medium flame or cook them till they become tender.
5. Heat the oil in a pan, add mustard seeds and wait for popping.
6. Add cumin seeds and wait for splutter.
7. Add curry leaves and sauté till they become crisp.
8. Add garlic (from 2) and sauté for few seconds.
9. Add onion (from 3) and sauté till they become translucent.
10. Add chopped tomato and cook till they become mushy. Now close the lid of the pan and cook.
11. Add turmeric powder, red chilli powder and salt. Mix them well.
12. Add chopped pumpkin (from 1) and add ¼ cup of water. Mix them well. Close the lid of the pan and cook till they become soft.
13. Add channa dal (from 4) with cooked water and mix well. Cook till the water evaporates completely.
Yummy and tasty pumpkin / poosanikai kootu is ready to serve wit

1. You can use either small onion or big onion.
2. Adjust the spice level according to your taste.

June 26, 2018

A Spicy Mexican Style Mango Recipe / Mango con Chile y Limon

Innovative recipes are those which have a twist in taste – mixing of two different taste like sweet and sour together. A Spicy Mexican mango is one such recipe which mixes the sweetness of Ripe Mangoes with spicy red chilli powder and lime juice. Even though this very similar very similar to instant mango pickle recipe, the combination of sweet and spiciness in this recipe gives it a very unique and addictive taste. This is so famous in Mexico as it is a popular street food.

Click HERE to view Mango Recipes.

Recipe Cuisine : International / Mexico | Recipe Category: Mango / Streetfood
Preparation Time: 5 mins  |  Yields : 1 cup
Ripe Mango
Red Chilli Powder
1 tsp
½ tsp
Lemon Juice
2 tsp

1. Wash and remove the skin of the mango. Then remove the seed from it. Cut the flesh into small cubes.
2. Put the mango cubes in a wide bowl.
3. Sprinkle red chilli powder and salt over the mango cubes.  Toss them gently.
4. Pour the lemon juice over the mango cubes. Again toss them gently for few seconds.
       Wow spicy and yummy Mexican Mango con Chile y Limon is ready. Serve it immediately.
1. Adjust the red chilli powder level according to your taste.
2. Adjust the salt level according to your taste.

Sundakkai Chutney / Turkey Berry Chutney Recipe

Even though sundakkai is very healthy, there are only very few recipes using it. Even if we use sundakkai in recipes, people usually take it out and keep it aside. Sundakkai chutney solves this problem as the sundakkai is completely ground into a paste and nobody would know it.  Everyone likes the taste and are surprised when told that the ingredient is sundakkai / Turkey Berry. All in my family loved this chutney.
I recommend this strongly for kids (and also elderly) because sundakkai is known for clearing the stomach worms and also control sugar levels.

Click HERE to view 40+ Chutney Recipes.

Recipe Cuisine : South Indian | Recipe Category: Chutney
Preparation Time: 5 mins  | Cooking Time : 10 mins |  Yields : 1 cup

Green Turkey Berry / Pachai Sundakkai
1 cup
1 tbsp
Channa Dal/Kadalai Paruppu
1 tbsp
Red Chilli
2 or required
Turkey Berry Size
Grated Coconut
½ cup or equivalent
1 tsp or required

1. Wash and crush the turkey berries using mortal and pestle or paruppu mathu or any other heavy objects.
2. Immediately put them in a water to avoid darkening. Keep it aside.
3. Heat the oil in a pan, add channa dal and fry till they become golden colour.
4. Add red chillies and fry till they become crisp.
5. Add crushed turkey berries (from 2) and fry till they become pale in color. Switch off the flame.
6. Add tamarind, salt and coconut. Mix them well and allow it to cool down completely.
7. Grind them into fine paste using little water in a mixie jar.
    Delicious and yummy Sundakkai Chutney is ready. Serve with hot rice or Idly or Dosa.

1. Adjust the chilies according to your spice level.
2. Crush the sundakkai to overcome the bitterness taste of it.

June 23, 2018

Different Methods to String Idly Poo Garland ? / How to string Idly poo Malar?

Full Video:

June 21, 2018

Homemade Paruppu Podi Recipe / Dhal Powder

There will be situations when preparing chutney or sambar as side dish is difficult. In those times podi varieties always come in handy. This is especially true in my house. In continuation with my earlier podi recipe series, I am posting this paruppu podi recipe. The unique variation of this recipe is that we use thur dal and roasted gram. It goes well with for hot rice and ghee or sesame oil. 

Click HERE for more Homemade Powder Recipes.

Full Video Recipe:

Recipe Cuisine : South Indian | Recipe Category: Homemade
Preparation Time: 5 mins  | Cooking Time : 10 mins |  Yields : 1 cup

Thur Dal / Thuvaram Paruppu
½ cup
Roasted Gram / Pottukadalai
½ cup
Red Chillies
1 tsp
2 tsp

1. Dry roast the thru dal till nice aroma comes out from it. Keep it aside.
2. Dry roast the roasted gram for just 2 mins. Keep it aside.
3. Dry roast the pepper and red chillies till the chillies become crisp. Keep it aside.
4. Dry roast the salt for 2 mins.
5. Allow them to cool down completely.
6. Grind them into fine powder using the dry mixie jar. Store it in a air tight container for later use.
      Yummy and tasty paruppu podi is ready.

1. Adjust the red chillies level according to your spice level.
2. Adjust the salt level according to your taste.

June 18, 2018

Paruppu Vadai Recipe / Masala Vada Recipe

Even though Paruppu Vadai or Masala Vada is a very popular and well known recipe, every family have their own minor variations which give a signature taste. This is our family style recipe. Try and tell how you liked it?


Recipe Cuisine : South Indian | Recipe Category: Snacks | Soaking Time: 3 hrs
Preparation Time: 10 mins  | Cooking Time : 20 mins |  Yields : 10-12 nos.
Channa Dal / Kadalai Paruppu
1 cup (1 cup = 200 ml)
Finely Chopped Onion
½ cup
Red Chilli
Garlic Pods
Fennel Seeds / Sombu
1 tbsp
Chopped Curry Leaves
1 tbsp
Chopped Coriander Leaves
2 tbsp
For Frying

1. Wash and soak the channa dal for 2-3 hours.
2. Strain the water completely using the strainer. Leave it for 10 mins.
3. In a dry mixie jar, add red chillies and sombu. Grind them for 1 min.
4. Then add chopped garlic pods with the above ground mixture. Then grind them for few seconds.
5. Add drained dal (from 2) and salt. Grind them into little bit coarse paste without adding water.
6. Finally, add curry leaves and coriander leaves. Grind them for just few seconds or till they mix them well.
7. Transfer the mixture into wide bowl. Add finely chopped onion and mix them well. Vada Batter is ready.
8. Heat the oil in a pan. Meanwhile, make small lemon size balls from the batter (from 7). Keep it aside.
9. If oil reach the correct temperature(), them flatten the balls using your palms and put it in the heated oil from the sides of the pan. Don’t overload the pan.
10. Turn the vadai occasionally using the ladle. Cook the vadai till both sides of the vadai become golden in color.
11. Take them out from the oil and put them on a tissue paper to absorb the excess oil.
   Wow yummy and tasty Masala Vadai / Paruppu Vadai is ready to serve.
1. Use vadai paruppu or pattani paruppu instead of chana dal.
2. If you can use big size garlic pods, use 2 pods only.
3. Add onion before making vadai. Otherwise the batter becomes watery.
4. You can store the vada batter in the freezer even for 2-3 days if you don’t add the adding the onion.

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