December 27, 2012

Paavakkai Pitla

Bittergourd – definitely not well liked by most children and even adults. Thanks to its bitter taste. I am also not a great fan of this vegetable, but have grown to like its taste over the years. Bittergourd is a excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber. It is also rich in iron. A great vegetable for the diabetics. Keeping all its health benefits in mind I make sure to have it atleast once in 10 days.
Pavakkai Pitali, another Palakkad Special. Pavakkai (the Malayalam and Tamil name for bitter gourd) Pitlai is a nutritious, curry that integrates a lot of flavors. The taste of ground spices, tangy tamarind and sweet jaggery compensates for the bitterness of the gourd. So here’s presenting Pavakkai Pitlai:

1.       Bitter gourd – 1 big
2.       Tamarind – Lemon sized ball
3.       Tuar Dal – 3 tblsps
4.       Jaggery – 1 tblsp
5.       Turmeric  Powder – ½ tsp

To be roasted and ground

1.       Asfoetida – small piece
2.       Channa Dal – 1 tsp
3.       Black pepper – ¼ tsp
4.       Dried Red Chillies – 3- 4
5.       Grated Coconut – ½ cup

For Seasoning

1.       Coconut Oil – 1 tsp
2.       Mustard Seeds – 1 tsp
3.       Curry leaves – a few


Soak tamarind in hot water for about 10 mins. Squeeze and extract tamarind juice. Keep aside.  Pressure cook tuar dal. Once cooked mash it well and keep aside. Cut bitter gourd into small pieces. In a pan, add a tsp of oil and fry the bitter gourd pieces with a little salt for about 5 – 7 mins. (This is done to diminish the bitterness of the gourd).  In a vessel pour the tamarind extract; add the fried bitter gourd pieces, turmeric powder, salt and jaggery. Allow this to boil till the raw smell of tamarind goes and the vegetable is cooked.

For the spice paste:

Heat a tsp of oil, add asfoetida, allow it to fry, then add channa dal fry for a minute then add the pepper and finally add the chillies. Fry this till the Channa dal turns a nice golden color. Take this out in a plate. Fry the grated coconut for a few mins. Grind the spices with coconut to a smooth paste by adding little water.
Once the vegetable is cooked add the mashed dal and stir well. Bring to boil. Then add the spice paste and allow to boil for about 2 mins. Add water by checking for consistency. Remove from heat.
Heat a tsp of coconut oil. Add mustard seeds. Once the seed start spluttering pour it on top of the Pitlai and garnish with curry leaves.
Nutritious Pavakkai Pitalai is ready. Goes well with steaming hot rice and some vegetable curry. Also try it as an accompaniment with Idly, Dosa or even Adai.


Moru Kootan – My husband’s favorite dish. He simply loves this curry made out of sour curd and ground coconut. This can be made with vegetables like Ash gourd, Pumpkin, Raw bananas, Carrots, Yam, or Colocassia (Chembu). Today I am doing a post on Elavan moru kootan i.e. Ash gourd along with potatoes and chemb

  • Elavan (Ash gourd) cut into big cubes/Potato/ – 1 cup
  • Chemb-3
  • Thick Curd (sour) – 1.5 cups
  • Grated Coconut – 1 cup
  • Green Chilies – 2 or 3
  • Turmeric Powder – a pinch
  • Mustard seeds – 1 tsp
  • Dried Red Chillies - 1
  • Methi seeds  - ¼ tsp
  • Coconut Oil – 1 tsp
  • Curry leaves
  • In a vessel add the chopped ashgourd and about 1.5 cups of water. 
  • Add turmeric powder and salt and boil until the vegetable pieces are cooked. 
  • Grind coconut with green chillies into a paste. Use a little of the curd for grinding instead of water. 
  • Add the ground paste to the cooked ashgourd. 
  • Mix well. 
  • Now whisk the sour curd without any lumps and add to the coconut veg mixture. Check for consistency and salt. 
  • Simmer until the kootan froths up. Do not boil after adding curd. Remove from heat. 
  • Temper with Mustard, Red Chillies and Methi seeds. Garnish with curry leaves. 


Think Palakkad Chamayal and the first thing that comes to my mind is Molakoottal. One of the easiest dishes to make. Now let's come back to the present and see how to make this quick and really simple dish of lentils and veggies and ground coconut.


Mixed Veggies like White Pumpkin, Yellow Pumpkin, Raw Banana, Carrots, Yam, Potato, Green peas etc. diced into small cubes. - 1 Cup

* Tuvar Dal 3 Tblsps
* 1/2 cup grated cococut
* A pinch - Turmeric Powder
* 1 tsp - Chilli Powder
* 1 tsp - Cumin Seeds (Jeera)
* 1 Tsp oil for Tempering
* 1 Tsp - Mustard Seeds
* 1 Tsp - Urad Dal
* Few Curry Leaves
* Salt to Taste


Pressure cook vegetables with a pinch of turmeric powder and chilli powder. Also pressure cook the dal, mash it without lumps and keep aside.
Grind grated coconut with jeera to a fine paste adding little water.
Now in a separate vessel, add the cooked veggies, dal, and salt. Mix well and boil for 2 minutes. Now pour the coconut paste and adjust consistency by adding water. Allow to simmer for a few minutes. Add Curry leaves. Heat oil in a small pan, add mustard seeds and urad dal. Pour over the Molagutal. Serve hot with rice and some pickle of your choice.

December 07, 2012

Simple dal

  • Split Moong Dal (Pasi paruppu)-1 cup (soaked for 30 min)
  • Tomato-1 chopped
  • Garlic-6 cloves crushed
  • Curry leaves-1 spring
  • Coriander leaves-1 handful
  • Tumeric-1/2 tsp
  • Ghee-1 tblpsn
  • Mustard seeds-1tsp
  • Cumin seeds-1tsp
  • Asafoetida(Perum kaya podi)-1/2 tsp
  • Salt-to taste
 For Grinding:
Coconut-3 tblpsn
Green chilli -1
Cumin seeds(jeerakam)-1 tsp
  • Take the grinding ingredients in a mixer and grind it into a smooth paste.
  • In a kadai Boil around 3 cups of water,and after it comes to a good boil add in the soaked dal,with a little turmeric.
  • Let it cook on a slow flame until nearly done.Now add in the Tomatoes,Garlic and cook for 3 min.
  • Add in the grinded paste and mix well.Let it come to a boil again.Season with salt.
  • Now in a small pan,Heat ghee and add in the Mustard seeds,Cumin seeds,Asafoetida,Dry red chilli and curry leaves.Now pour this Tadka into the dal and mix well.
  • Garnish with coriander leaves and serve with rice.

Chettinad Potato

Chettinad is a well known for its Cuisine.This cuisine is usually Spicy and flavourful.They usually don’t use Spices which are already ground,They prepare their fresh spices everyday by grinding whole spices.This dish is a simple potato preparation.The spices which are given is really upto taste,you can increase or decrease as per taste.But more the spice more the taste will be….


Baby Potato-10
Onion -1chopped
Oil-3 tbslpn
Salt to taste
Coriander leaves / Cilantro-for garnishing

For Chettinad masala:

Urad dal / Ulundam Paruppu-2 tblspn
Peppar-1 tsp
Dry Red chilli-4


Cook potatoes in salted water till it is tender...It will take around 20-30 mins..Drain it and peel the skin off..Set this aside for a moment

In a frying pan heat a tsp of oil..Add in urad dal, pepper and dry red chilli and toast for 5 min or untill golden.Let it cool down then grind it into a fine powder.

In a kadai heat the remaining oil ,Add in the onions and cook for 2 min.

Add in the potatoes and mix well.Season with salt..

Fry this till it gets golden on all sides..

Now add in the ground masala and mix well.

Let it cook on a small flame for 5 min.

Serve hot with Rice.

Chettinad Thakkali Curry

In our place( south of tamilnadu) we usually have lunch which mainly base on these types of dishes..A southindian typical lunch will include Rice, any gravy mostly these types of kulambu, poriyal and even sometimes avial and we finish it with curd and pickle…Looks like a heavy lunch but we got used to it..Amma makes the same gravy again and again, but I love to go adventurous with my foods. This is a chettinad style gravy which is so easy to make and it taste really awesome..


Tomatoes – 3 to 4 large chopped
Coriander Leaves / Cilantro for garnishing
Salt to taste
Sugar – 1tsp (optional)
Oil – 1 tblspn

For Roasting and Grinding:

Onion / Shallots / Sambar Onion – ½  cup
Coconut – ¾ cup
Roasted Channa Dal / Pori Kadalai / Dalia – 1 tblspn
Coriander Seeds / Malli – 2 tblspn
Cumin Seeds / Jeerakam -1 tsp
Dry Red Chilli – 2 to 3
Oil – 1 tsp

For Tempering / Seasonings:

Oil – 1 tblspn
Mustard Seeds / Kaduku -1 tsp
Curry leaves – 1 spring


Heat 1 tsp of oil in a kadai..Add roasted channa dal, coriander seeds, cumin seeds, dry red chilli and fry till light golden. Add onions and sauté for 2 mins. Add in coconut and mix well. Allow it to cool down and grind into a smooth paste.

Heat 1 tblspn oil and add in tomatoes in it. Add some salt, sugar and cook untill it turns mushy about 10 mins.

Add the ground masala and mix well. Pour enough water to make a sauce.

Cover and simmer for 10-15 mins untill oil separates.

Garnish with coriander leaves.

Now make seasoning by heating 1 tblspn of oil and add in mustard seeds and allow it to pop..Now add curry leaves and mix well. Pour this over the gravy and mix well.

Serve hot with rice.

Kande ki Sabzi

Rajasthan is a beautiful place with a wonderful cuisine...Mostly rajasthan food is vegetarian..A typical Rajasthani dish where onions are cooked in a spicy yoghurt mixture.This is a easy subzi that calls for only one ingredient that is ONION...It is a great side dish for chappati and rice. Dont chop the onions so small,you want it in big pieces,so that the onions wont melt away in the curry.


Onions – 2 Cups sliced
Curd- 1/2 cup
Cumin Seeds – 1 tsp
Asafoetida-1/2 tsp
Ginger Garlic and Green chilli paste-1 tblspn
Coriander Powder – 1 tbsp
Turmeric Powder – 1 tsp
Red Chili Powder – to taste
Garam masala powder-1 tsp
Salt – to taste
Oil-1 tblspn
Ghee -1 tblspn
Coriander leaves for Garnishing


Heat oil in a kadai,crackle cumin and asafetida for 30 sec.

Add in Ginger garlic and green chilli paste and fry for 1 min.

Mix curd with 1 cup of water and all the spice powders.....pour this mixture in the kadai.Let it come to a boil.

Add in the sliced onions and mix well.Let this cook for 10-15 min on a slow flame until all the curd mixture has evaporated and onion is tender.

Garnish with coriander leaves and serve with rice or roti.

Gatte Ki Sabzi

This is a typical rajasthani subzi dish that goes well with roti or rice...The consistency of the gravy can be adjusted as per your taste,you could make it thinner or thicker as per your wish..

For Gatta:

Besan/Gram Flour/Kadalai Mavu-1 cup
Curd- 1/3 cup
Red chilli powder-1 tsp
Coriander powder(malli podi)-1 tsp
Turmeric powder(manjal podi)- ½ tsp
Ginger Garlic and Chilli Paste-1 tblspn
Salt to taste
Ghee-1 tblpsn

For Curry:

Tomato-2 chopped
Ginger Garlic Chilli paste-1 tblspn
Cumin seeds-1 tsp
Red chilli powder-1 tsp
Coriander powder(malli podi)-1 tsp
Turmeric powder(manjal podi)- ½ tsp
Garam masala powder-1 tsp
Curd-1 cup
Coriander leaves for garnishing
Oil-1 tblspn
Ghee-2 tblspn


In  a mixing bowl add besan and ghee and rub together,Now add all ingrediants in besan and mix well.Add in curd and mix well till it forms a sticky dough.

Divide the dough into 4 portions.Rub your hands with oil and roll the dough into log shape.Place it on a well oiled plate.

Bring lots of water to boil and put this log in the water and let it cook till the log floats on top(app 5 min).Drain this in a plate..cut this into bite size pieces and keep it aside.

Heat oil+ghee in a kadai and crackle some cumin and ginger garlic chilli paste.Add in tomatoes and mix well.

Add in the cut gatta pieces and mix well.Throw in all the spice powders and mix well.

Pour in curd along with 2 cups of water and bring that to boil.Season with salt.

Cook on a low flame for 20 min,till the curry thickens.

Garnish with coriander leaves and serve hot with rice or roti.

Panchmela Dal

This is a five dal combined dish,very healthy,but very tasty.. Actually you could add any dals you wish..

  • Onions-1 chopped finely
  • Tomato puree-1 cup
  • Ginger Garlic and chilli paste-1 tblspn
  • Oil-1 tblspn
  • Coriander leaves for garnishing
  • Lemon juice-1 tblspn
  • Salt to taste
  • Toor Dal/ Tuvaram paruppu- ½ cup
  • Channa Dal/ Kadalai paruppu- ¼ cup
  • Urad Dal/ Ulundam paruppu- ¼ cup
  • Masoor Dal/Pasi paruppu- ¼ cup
  • Green Gram Dal/ Payatham paruppu- ¼ cup
  • Coriander powder / Malli podi-1 tblspn
  • Garam masala powder-1 tsp
  • Red chilli powder-2 tsp
  • Turmeric powder/ Manjal podi-1 tsp
  • Cumin seeds / Jeera-1 tsp
  • Asafoetida / Kaya podi- ½ tsp
  • Bay leaf / Briyani ilai-1
  • Cinnamon / Pattai-1 inch piece
  • Soak all the dals for 30 min and pressure cook them for 2 whistles till they are soft.
  • In  a kadai add oil and crackle some cumin,turmeric,bay leaf,cinnamon for 30 sec.
  • Add in ginger garlic and chilli paste and fry for 30 sec.Add in onions and fry till golden.
  • Add in all the spice powders and mix well.pour in the tomato puree and mix well.cook this till oil separates.
  • Pour in the cooked dal and bring this to boil once.If you want you could add additional water too.
  • Let it simmer for 5 mins.Garnish with coriander leaves and squeeze some lemon juice.
  • Serve with rice or dals..

Rajasthani Potato Curry


Potato-3 chopped and boiled
Curd-1 cup
Coconut- ½ cup
Red chilli powder-1 tsp
Coriander powder-1 tblspn
Turmeric powder-1 tsp
Cumin seeds-1 tsp
Asafoetida/ kaya podi- ½ tsp
Ginger Garlic and chilli paste-1 tblspn
Coriander leaves for garnishing
Oil-1 tblspn

For Masala:

Dry red chilli-5
Bay leaf-1
Cumin seeds-1 tsp
Cinnamon-1 inch piece


Soak the spices given for masala in water for 15 min.Grind it into a smooth paste by adding water.

In a kadai add turmeric,asafoetida,cumin seeds and fry for 30 sec.

Add ginger garlic and chilli paste and fry for 30 sec.Add in coriander and chilli powder and mix well.

Add in the ground masala paste and fry till oil separates.

Add in boiled potatoes and mix well.Add in curd and mix till everything is combined.

Grind the coconut coarsely and add this in the curry.

Garnish with coriander leaves and serve hot.

Aloo Methi Sabzi


Potato – 3 large cubed
Onion -1 sliced
Kasuri Methi Leaves / Dried Fenugreek Leaves– 2 tblspn
Coriander Powder / Malli Podi – 1tblspn
Chilli powder – 1 tsp
Turmeric Powder / Manjal Podi -1 tsp
Amchoor powder – 2 tsp
Mustard Seeds / Kaduku – 1 tsp
Cumin Seeds / Jeerakam – 1tsp
Oil – 2 tblspn
Coriander Leaves / Cilantro for garnishing


Heat oil in a kadai.. Add mustard and cumin seeds and let it splatter.

Add onions and sauté till golden.Add in spice powders and sauté for a 30 sec.

Add in potatoes and sauté well. Add some salt and mix well.

Simmer the flame and cover the pan. Cook for 15-20 mins untill the potatoes are cooked.

Now add in dried kasuri methi leaves and mix well. Saute for 5 mins.

Add coriander leaves and mix well.

Serve hot with rice..

Aloo Ki Sabzi (Rajasthani Style)


Potato - 3 large cubed and boiled

Curd -1 cup

Gram Flour / Kadalai Mavu / Besan - 1 tsp

Chilli powder - 2 tsp

Coriander Powder / malli Podi -1 tblspn

Garam Masala Powder – 1 tsp

Turmeric powder / Manjal podi -  1/2 tsp

Coriander Leaves / Cilantro for garnishing

Salt to taste

For Seasoning:

Oil - 3 tblspn

Mustard Seeds / Kaduku - 1tsp

Cumin Seeds / Jeerakam - 1tsp

Cinnamon / Pattai -1 small stick

Cloves / Krambu - 2

Nigella Seeds / Kalonji - 1 tsp

Fennel Seeds / Sombu / Saunf -1 tsp


Cook potatoes untill it is compltely cooked. Remove it and set aside.

In a mixing bowl add gram flour, curd, chilli powder, coriander powder, garam masala powder and beat well..There should be no lumps. Set this aside for a moment.

Heat oil in a kadai. Add all the seasoning ingrediants in the given order starting from mustard seeds and let it fry for 30 sec.

Add in the gram flour mixture and brng it to boil. Season with salt and mix well.

Add in cooked potatoes and simmer this for 10-15 mins. Add more water if the gravy is too thick.

Garnish with coriander leaves and serve hot with roti.

Spicy dal Fry

  • Toor Dal / Tuvaram Paruppu - 1 cup
  • Tamarind paste - 1 tblspn
  • Jaggery / Sarkarai - 2 tblspn
  • Salt to taste
For Tempering:
  • Ghee - 2 tblspn
  • Cinnamon / Pattai - 1 small stick
  • Cardamom / yelakai - 3 crushed
  • Cloves / Krambu - 3
  • Cumin Seeds / Jeerakam - 1 tsp
  • Dry Red Chilli - 2
  • Asafoetida / Hing / Kaya Podi - 1/4 tsp
  • Turmeric powder / Manjal podi - 1 tsp
  • Coriander powder / Malli podi - 1 tblspn
  • Chilli powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Wash dal in lots of water. Soak it for 30 mins. Now drain it and add it to a pot and cover it with water.
  • Cook the dal for 20-30 mins till it is completely cooked.
  • At this point you can adjust the water level.
  • Now add in tamarind,jaggery and salt. Mix well.
  • Now start by making the tadka. In another frying pan add ghee and heat it up.
  • Add all the ingrediants given in the tempering list in the given order and saute on low heat for a min.
  • Pour this seasoning over the dal and mix well.
  • Simmer this whole thing for 5 mins.
  • Serve over rice or roti.

Tomato Dosa


1 cup raw boiled ponni rice
¼ cup urad dal
4 ripe tomatoes
4-6 red chillies
1 tsp cumin seeds
5-6 curry leaves
salt to taste


Soak rice and urad dal separately overnite or minimum 6 hrs. Start grinding urad dal until soft. Add tomatoes, cumin seeds, curry leaves. Grind to smooth paste. Remove and reserve. Grind rice to a fine paste. Remove and mix with urad dal mixture. Add salt. Mix it with ur hand. No need for fermentation. Make dosas immediately and serve hot with chutney of ur choice!!!!

December 06, 2012

Kadala Maav Dosa


Kadala maavu ( gram flour )    :    50 gm
Rice flour    :     25 gm
Onion    :    1
Carrot    :    1 (small)
Beans    :    a little
Cabbage    :    a little
Capsicum    :    1
Ginger    :    a small piece
Green chilli    :    1
Water    :    as needed
Salt    :    as needed
Coriander leaves    :     as needed


Mix gram flour,  rice flour, salt, water to form a  batter.
Cut onion, carrot, beans, cabbage, capsicum, ginger, green chilli, coriander leaves finely.
Mix the vegetables with the batter.
Prepare dosas.

Coconut Dosa


  • Rice (Preferably  dosa rice) - 1 cup
  • Grated coconut (Preferably tender coconut) - 3/4 cup
  • Salt - to taste


  • Soak rice overnight.
  • Grind with salt and coconut.
  • Make the batter very thin.
  • Heat a kadai and spread the batter on to it and prepare dosas.
  • These dosas have to be cooked from only one side. (Since coconut is used, there is a chance of dosas getting sticked to tava).
  • I served it along Groundnut Chutney.

You can add Par Boil Rice and Dosa Rice in the Ratio of 3:2 also.

Green Dosa


Paasi paruppu  ( green gram dal )    :    ¼ kilo   
Raw rice    :    50 gm
Green chilli    :    4 - 5
Grated coconut    :    4 tsp
Asafoetida    :    ¼ tsp
Black gram dal    :    1 tbsp
Salt    :    as needed
Gingelly oil    :    as needed
Ghee    :    as needed
Small onion    :    50 gm
Ginger    :    ½ inch piece


Wash rice and green gram dal and soak in water for ½ an hour.
Grind dal and rice coarsely to a batter.
Green chilli and ginger can be ground along with the dal or cut into pieces and added later as per taste.
Cut onion finely.
Heat a little oil in a frying pan.
Add onion, fry and set aside.
Heat a flat frying pan.
Spread batter and add oil around the sides.
Flip, add a little ghee and spread onion over the dosai.
Remove from the stove, when cooked.
Coconut chutney can be served as a side dish.

Peas Masala Dosa


200 gm Boiled Rice
50 gm Urad dal
1 tbsp Bengal gram
1 tbsp Tuvar dal
1/2 tsp Methi seeds

For Masala:

100 gm Green peas
1 tbsp Grated coconut
1 finely chopped Onion
2 chopped Green chillies
3 pods chopped Garlic
1 Tomatoes
1 Clove
1/2 inch Ginger
1/2 inch Cinnamon
1/2 tbsp Mint leaves
1/2 tbsp Coriander leaves
2-3 tsp Oil
Salt  to taste


1.Soak the dals with methi seeds in 2 cups of water for 1-2 hours and drain.
2.Grind the soaked dal and boiled rice, into smooth paste.
3.Grind the mint leaves, coriander leaves, green chilles, garlic, coconut, cinnamon, cloves, cardamon, and the salt into fine paste.
4.Heat 2 tsp of oil in a kadai, add the onion and saute until turns to soft.
5.Add the ground paste, salt and saute over medium flame until the raw smell disappears.
6.Add the peas and cook for 4-5 minutes until cooked well.
6.In greased pan, spread the batter into circular motion and spread the peas masala over it.
7.Pour oil to the edges of the dosa and cook until done.
8.Serve with chutney.

Wheat Putt


Wheat Flour / Atta - 2 cups
Coconut - 1/2 cup
Salt to taste
Sugar - 2 tblspn
Water as needed


Take wheat flour in a large mixing bowl.Steam the wheat in a steam maker. Allow it to cool  Add in salt, sugar and mix well.
Now add in water slowly and mix well with your hands. This will form into crumbles. The crumbles should not be dry, it should form into a tight ball when you hold it and it should crumble when you drop it.
Now take your puttu making gadget.
Fill water in the bottom pot of the puttu gadget and heat it up.
 Drop the holed disc inside the funnel. Now start layering the funnel.
First add some coconut in the bottom, followed by the puttu mixture, then the coconut and the puttu mixture. The top and bottom of the funnel should have coconut.
Place the funnel over the pot. Cook this for 4-5 mins till the puttu is cooked.
Now the back of a spatula,  push the disc so the puttu releases from the funnel.

Kappa Putt


Tapioca /Kappa - 1 kg

Coconut - 1 1/2 cup freshly grated
Salt to taste


Peel off tapioca, cut them into big pieces, You can grate them in grater or use food processor to grate them.

Once grated, take them in a bowl. Add salt to it and mix them well.

Use your hands to squeeze the milk from it. You should remove most of the milk from it and throw that away.

Now take your puttu making gadget, Put the holed disc in the bottom and fill the bottom pot with water, place the disc placed funnel over the pot.

Sprinkle coconut in the bottom, followed by the tapioca mixture, do this alternatively. Make sure the top layer is coconut.Cover with the lid.

Place it on heat and steam it for 15-20 mins till cooked.

Now using the back of a ladle, push the puttu from the funnel and serve hot.

Jain Style Channa Masala

This recepie is taken from another blog..


Oil - 3 tblspn
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Cumin Seeds / Jeerakam - 1 tsp
Gram Flour / Kadalai Mavu / Besan - 1 tblspn
Tomato Puree - 1 cup
Turmeric Powder / Manjal Podi - 1 tsp
Chilli Powder - 1 tsp
Coriander powder / Malli Podi - 1 tblspn
Ginger - 1 tblspn grated
Salt - to taste
Sugar - 1 tsp
Chickpeas/Kabuli Channa-3 cups cooked/2 cans drained & washed
Garam Masala Powder - 1 tsp
Coriander leaves / Cilantro for garnishing


Soak Channa overnight. Drain water and add it to the pressure cooker. Cook it for 4 whistle. Simmer the pot for 15 mins. Switch off the flame and let the steam escape all by itself. Thats it your channa is cooked.

Now heat oil in a sauce pan. Add in cumin seeds and asafoetida powder. 

Add in the gram flour and roast in the oil for a min.

Now add in tomato puree and mix well. Cook that till oil separates.

Now add in the spice powders, salt, sugar and ginger. Give it a good mix.

Pour in water along with channa and let them come to a boil.

Now simmer this for 10 mins.

Sprinkle some garam masala powder and  cilantro.

Serve with battura, poori or roti.

Ulli Theeyal

This is my hubby’s favorite and my masterpiece. We make this often. That’s what my hubby use to say… So here goes the recipe for it.


To grind:-
  • Coriander Powder- 2 Table spoon
  • Red Chilly- 10-12
  • Coconut- 1 cup
  • Shallots- 5 -7
  • Pepper- 5-7
  • Oil-2 table spoon
  • Curry leaves- 2 Stems

  • Onion-7-8
  • Potato-2
  • Tamarind juice- 1 glass
  • Turmeric powder- As needed
  • Salt-As needed
For seasoning:-

  • Mustard seeds-1 table spoon
  • Curry leaves- 3 Stem
  • Take a pan with 3 table spoon of oil.
  • Throw in the To grind items except Coconut and coriander powder.
  • Keep it aside.
  • Add the coconut and fry it till it turns to deep brown color.
  • To this add in the coriander Powder.
  • Throw them all into a mixie and grind it into a smooth paste.
  • In a pressure cooker, add the tamarind juice. Add in all the vegetables, turmeric powder and salt. Close it and wait for 1 whistle.
  • After that add the grinded paste.
  • Add sufficient quantity of water according to the sourness of the koottan.
  • Leave till it boils rapidly.
  • Switch off the stove.
  • In a Kadai, add the seasoning items. Allow it to splutter.
  • Throw in to the kuzhamb.
  • And tasty Ulli Theeyal is ready!!!!!

This theeyal would be superb if you prepare this with Shallots.

December 04, 2012

Simple Peas Pulav


Basmati Rice - 1 cup
Onion - 1 sliced thinly
Peas - 1 cup ( I used frozen)
Ginger Garlic Paste - 1 tblspn
Green Chilli - 4 to 5
Cumin Seeds / Jeerakam - 1 tsp
Salt to taste
Ghee - 2 tblspn
Water - 1 cup


Wash Rice in lots of water. Now Soak basmati rice for 30 mins. Drain it and set aside.

Heat ghee in a kadai.

Add in cumin seeds and let them crackle.

Add in onions and saute till they turn translucent.

Add in green chilli, ginger garlic paste and salt.

Now add in peas and mix well.

Throw in the soaked and drained rice.

Fry that in the ghee for 1 mins.

Now take your electric rice cooker.

Pour this mixture into the bowl of it and place inside the rice cooker.

Add in 1 cup of water and mix well.

Close the rice cooker and let it cook till the rice cooker turns off.

Let it stay in warm mode for 5 mins.

Now serve the perfectly cooked peas pulav with any curry.

The peas in this can be substituted with kadala(White Channa) and you get tatier channa Rice. These both are my favourite when my amma makes it. She is a masterpiece of this. So dedicating this to my amma.