March 28, 2013

Ulundu Kozhukattai

Ulundu kozhukattai is my favourite and when we eat sweet and uppu kozhukattai alternatively, it will taste heavenly. Ulundu kozhukattai is very flavourful, as well as healthy. I love the poornam sooo much that my amma used to make the poornam frequently.

  1. Urad Dal - 1/2 Cup
  2. Green Chillies - 4-5
  3. Grated Coconut - 1/2 Cup
  4. Salt - As needed
  5. Hing - a Pinch
  6. Oil - 1 Tsp
  7. Curry Leaves - 1 Sprig
Outer Layer:-
  1. Rice Flour - 1 Cup
  2. Water & Salt - As needed
  3. Oil - 2 Tsp 

Method for making the outer Layer:

  1. Boil water with oil(add salt if the flour doesn't have salt in it..mine had salt in it so I dint add any salt)
  2. Take the flour in a broad vessel.
  3. Add the boiling water little by little and mix with the help of a ladle.
  4. Let it cool for about 5 min ,it may be warm, still knead with your hands to make a smooth dough.The consistency should be like our chapatti dough...non sticky..
  5. Keep covered till you use to prevent drying.
Method for making Poornam:-
  1. Soak the urad dal for an hour.In a mixer, grind green chilies with salt and half the asafoetida and lastly add well drained urad dal and run the mixer only twice or thrice.(Use juice/inch option) to a coarse consistency.
  2.  Take care that Urad dal should not be ground smooth.In a greased idly plate, steam this mixture in idly pot for 5-8 minutes. Cool down and crumble it. 
  3. In a broad pan/kadai,heat the oil and season with mustard,asafoetida and curry leaves.Then add the steamed mixture and fry in medium flame till the mixture becomes dry..(3 min)
  4. Lastly add grated coconut and fry for a minute.This mixture should be fluffy.. Adding coconut is optional, but it enhances the taste very well.
  5. Your stuffing is ready and use a spoon to fill it in the kozhukattais.  
  6. Soft and moist kozhukattais will be ready by steaming them in a greased idli plates for 5-8 minutes! 

Sarkara Payasam


1. Payasam rice / unakkalari / short grain rice -  1/2 cup
    Water  - 1 cup
2. Ghee – 1/4  cup
3. Grated coconut – 1/2 – 3/4 cup 

4. Jaggery – 1 cup 
5. Cashews and raisins - 2 tbsp each (Optional)
6. Thenga kothu – 2 tbsp (Optional)  
7. Cardamom powder – 1  pinch


1. Cook the rice in a mankalam or any vessel with water added
2. Melt jaggery in 1/2 cup of water, strain to remove any impurities andadd it to yhe Kalam
3. Add cooked rice and add ghee little by little, stirring continuously so that it will not stick to the pan.
Add grated coconut and mix well. Cook on medium - low flame until thickened. Add cardamom powder and dry ginger powder.
4. Heat 1 tsp ghee in a small pan. Fry the thenga kothu, cashews and raisins. Pour over the payasam. Serve warm. This payasam is usually served in small portions as it is quite heavy.

Ada Pradhamam


  1. Rice ada / rice flakes - 200 - 250 gm
  2. Jaggery - 400 - 500 gm or to taste
  3. Coconut milk (thin, randam pal) - 2 - 21/2 cup (You need 3 coconuts for this recipe. Shred the coconuts and extract the thin and thick coconut milk)
  4. Coconut milk (thick), onnam pal) - 1 cup
  5. Cashews, raisins, fried coconut slices(thenga kothu) - 2 tbsp each or as desired
  6. Dry ginger powder(chukku podi) - 1 tsp
  7. Cardamom powder - 1tsp
  8. Cumin powder -1 tsp
  9. Ghee - 1 tbsp or as required

1. Boil water in a pan. Wash ada and cook it in boiling water for around 20 mts or until it becomes soft. Strain and rinse with cold water to prevent further cooking. Meanwhile melt the jaggery in around 2 cups of water and strain it.
2. Heat ghee in an uruli or a deep pan. Fry the raisins, cashews and coconut slices one by one and drain on to a paper towel. 
3. Now add the ada and saute in ghee for 3-4 mts adding more ghee if required at medium heat. Add the melted jaggery, cook at medium heat stirring in between. 
4. When it thickens, add the thin coconut milk. Bring down the heat to medium-low and cook until it thickens, stirring in between. Now add the thick coconut milk. 
5. Mix well and add the dry ginger powder, cardamom and cumin powder. 
6. Mix well, cook for 1-2 mts at low heat and switch off. Garnish with the fried cashews, coconut slices and raisins. 
7. Close with a lid for at least 15 mts to lock the flavors. Serve hot or cold.


Gothambu Payasam


1. Nurukku gothambu / cracked wheat / broken wheat – 3/4 cup
2. Jaggery – Around 250 – 300 gm ( Please adjust it according to your taste preference. I used around 12 cubes of jaggery. Color and sweetness of the payasam depends on the type of jaggery used. Use dark-colored jaggery for a dark brown payasam.)
3. Medium-thick coconut milk – 1 cup ( I used 1/4 cup canned coconut milk mixed with 1 cup water)
4. Thick coconut milk – 1/2 cup ( I used 1/4 cup canned coconut milk mixed with 1/2 cup water)
5. Cardamom powder – 1/4 tsp
   Cumin powder (jeeraka podi) – 1/4 tsp
   Chukku podi (dry ginger powder) – 1/4 tsp
6. Ghee – 2 tbsp + 1 tsp
7. Raisins, cashews and coconut slices (thenga kothu) – 3 tbsp each


1. Heat 1 – 1.5 cups water in a small vessel. Add the jaggery cubes and melt them. Boil for a few minutes and set aside.
2.  Cook the cracked wheat adding 4 cups of water in a pressure cooker for 2 whistles or until soft. Open the cooker when the pressure releases or after 10 minutes. 
3. Transfer the cooked cracked wheat to an uruli. Strain the jaggery syrup and add to the cooked cracked wheat.  Mix well and cook at medium heat. 
4. Add 2 tbsp ghee to prevent it from sticking to the bottom of the uruli. Stir continuously for about 10 - 12 minutes or until the jaggery is well-coated to the cracked wheat. Now add the medium-thick coconut milk. Bring to a boil. 
5. Adjust the consistency according to your preference. Add the thick coconut milk. Cook for a minute at low heat, add the cardamom powder, cumin powder and dry ginger powder. Mix well and switch off.
6. Heat ghee in a small pan. Fry the thenga kothu until brown. Drain and fry cashews and raisins.  Add them to the prepared payasam. Serve warm. This tastes best the same day that its prepared. This payasam tends to thicken over time. If the payasam is very thick, add hot milk to dilute.

Koottu Curry

Here’s the recipe for spicy koottu curry that’s usually served in marriage feasts in our place. Koottu curry is a combination of vegetables and chick peas, and is usually a semi-dry preparation. The vegetables commonly used for making koottu curry are raw banana, chena/ elephant yam and winter melon. This is specially made for ThiruOnam

  1. Raw banana - 2, small, diced
  2. Chena / yam - 1.5 cup, diced
  3. Green chillies - 4 - 5, slit
  4. Curry leaves - 1 - 2 sprigs
  5. Cooked chana - 3/4 cup (Soak dried chana overnight and pressure cook adding enough water and salt for around 5 whistles)
  6. Vanpayar / red chori - 1/4 cup, optional (Pressure cook dried vanpayar in enough water and salt for 4 -5 whistles)
  7. Turmeric powder - 1/2 tsp
  8. Chilly powder - 1/2 tsp
  9. Cumin powder - 1 tsp
  10. Garam masala powder - 1 tsp
  11. Grated coconut - 1.5 - 2 cups
  12. Mustard seeds - 1/2 tsp
  13. Dry red chillies - 3 - 4
  14. Curry leaves - 1 sprig
  15. Salt - To taste
  16. Coconut oil - 1 tbsp

1. Cook the raw banana and yam cubes along with turmeric powder, chilly powder, green chillies, curry leaves, enough water and salt. Cook until they are done and the water evaporates completely. Add garam masala powder, cumin powder and the cooked kadala and vanpayar. Mix well. Meanwhile roast the coconut until it turns brown (take care not to burn it). Crush it slightly(optional) and add to the cooked vegetable mixture. Check for salt.
2. In a small pan, heat coconut oil and splutter mustards. Fry dry red chillies and curry leaves. Pour over the koottu curry. Serve hot with rice.

Vada Curry


1. Whole urad dal - 1/2 cup (Soak urad dal in enough water for 4 - 5 hrs)
   Crushed pepper corns - 1/2 tsp (Optional)     Salt - To taste
   Oil - To deep fry
2. Potato - 2 small, cut into medium cubes
   Onion - 1 small, cut into small cubes
   Green chillies - 2 - 3, slit
   Crushed ginger - 2 tsp
   Curry leaves - 1 sprig
3.Turmeric powder - 1/2 tsp
   Red chilly powder - 3/4 tsp.
   Coriander powder - 2 - 3 tsp
   Garam masala powder - 1 tsp
4. Thin coconut milk - 1.5 - 2 cups
   Thick coconut milk - 1/2 cup
5. Salt - To taste

For the seasoning
1. Coconut oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Dry red chillies - 2 - 3, broken
4. Shallots - 4 - 5, sliced
5. Curry leaves - A few


1) Soak the urad dal for 4 - 5 hrs and drain the water completely. Grind it to a fine paste adding  little water, if required. Heat oil in a deep pan. Add 1/2 tsp crushed pepper corns and enough salt to the batter. Drop small portions of the vada mixture into hot oil. Fry them until golden and drain on to a paper towel. This yields about 15 small vadas.
2) Heat oil in a pan and add onion, green chilly, ginger, curry leaves and little salt. When onion turn light  golden in color, add turmeric powder, chilly powder and coriander powder. Saute until their raw smell is gone. Add cubed potatoes. Mix well and cook for 1 - 2 minutes. Add thin coconut milk and enough salt. Cover and cook until potatoes are done at medium heat. When they are well-cooked, add garam masala powder, thick coconut milk and a few curry leaves. Bring to a slow boil. Add the fried vadas and mix well. Check for salt. Switch off.
3) Heat oil in a small pan. Splutter mustards, fry dry red chillies and add sliced shallots. When shallots turn brown, add curry leaves. Stir for 3 - 4 seconds and pour the seasoning over the curry. Cover with a  lid for 15 minutes and mix well. This curry tends to thicken over time.

Pineapple Pachadi

1) Pineapple chunks/ tidbits /crushed pineapple – 1 can (You can also use fresh pineapple – 1 – 1.5 cup) I discard the syrup if I use canned pineapple.
2) Chilly powder - 1/2 tsp
3) Turmeric powder – 1/4 tsp
4) Grated jaggery – 1 tbsp
5) Yoghurt – 1/4 - 1/2 cup, beaten
6) Salt – As required

For grinding

7) Coconut – 1/4 - 1/2 cup
8) Mustard seeds – 1/4 tsp
9) Cumin seeds – 1/4 tsp

To Season

10) Oil – 1 - 2 tsp
11) Mustard seeds – 1/4 - 1/2 tsp
12) Dry red chilies – 2 - 3
13) Curry leaves – 1 sprig


1. In a pan add the pineapple pieces, turmeric powder, chilly powder, jaggery and salt. Add very little water (less than 1/4 cup) since water will ooze out from the pineapple
2. Cook till the pineapple is done and all the water is evaporated, about 10 - 15 minutes at medium heat. Switch off and cool down.

3. Now grind the cooked pineapple in a mixer until you get a coarse paste. 
4. Meanwhile grind the grated coconut and cumin seeds to a very fine paste adding water, if required. Now add 1/4 tsp mustards to this paste and give 2-3 pulses OR You can crush the mustards in a mortar and pestle. 
5. Transfer the pineapple mixture back to the pan and add the ground coconut mixture and crushed mustards. 
6. Mix well and cook for a few minutes at medium-low heat,until the raw taste of coconut is gone. Add yoghurt when slightly cooled. Taste check for salt.

7. In another pan, add 2 tsp coconut oil, splutter mustards, fry dry red chilies and add curry leaves. Pour it over the pachadi and mix well. Serve hot with rice. If you think it is too sweet you can add more yoghurt.


1)  You can save time by using crushed canned pineapple since you don’t need to grind them.
2)  Instead of red chili powder, you can use green chilies (1 - 2). 
3)  You can also make pachadi with ripe mango and ripe plantain in the same way.

Beetroot Pachadi


1) Beetroot - 1 medium, chopped or grated (Peel off the skin and chop finely. You can use a food processor to grate/chop).
  2) Green chilies - 2 small, chopped fine
3) Yoghurt – 1/2 cup, beaten
4) Salt – As required

For grinding

5) Grated coconut – 1/4 - 1/2 cup
6) Mustard seeds – 1/4 tsp
7) Cumin seeds – 1/4 tsp

To Season

10) Oil – 2 tsp
11) Mustard seeds – 1/4 tsp
12) Dry red chilies – 1 - 2
13) Curry leaves – 1 sprig


1.  In a pan add the chopped beetroot, chopped green chillies and salt adding very little water. Cook until done. Keep aside 2 – 3 tbsp of the cooked beetroot pieces. 
2. Grind the grated coconut with cumin seeds to a very fine paste adding water, if required, in a mixer.
3. Add the cooked beetroot that has been kept aside and grind along with the grated coconut to a paste (this is done for a better texture and color. You can avoid doing this if you want). 
4. Now add the mustards to this paste and give it a pulse OR You can crush the mustards in a mortar and pestle. 
5. Add it to the cooked beetroot. 
6. Cook for a few more minutes or until the raw taste of coconut is gone. 
7. Switch off. Add yoghurt when it is warm and mix well. Taste check for salt.
8. In another pan, add 2 tsp coconut oil, splutter mustards, fry dry red chilies and add curry leaves. Pour it over the pachadi and mix well. Serve hot with rice.

Kaya - Achinga Payar Mezhukkupuratti


1. Ethakka / raw banana - 1 large, sliced lengthwise and cut into 1/4 inch pieces
2. Achinga payar - A handful or 15 - 20 , cut into 1.5 inch pieces
3. Green chilies - 4 - 5, slit
4. Turmeric powder - 1/4 tsp
5. Salt - To taste
6. Coconut oil - As required


1. Place the kaya and achinga payar pieces and green chillies in a deep pan. Add little water, turmeric powder and salt. Cover and cook until done, about 15 minutes at medium heat, until water is evaporated completely.
2.  Drizzle some oil in the same pan or heat oil in another pan, add the cooked raw banana and achinga payar and stir-fry for 5 - 10 minutes. Serve with rice and an ozhichu curry.


1. Crushed red chilies (1/2 tsp) and crushed pearl onions (4-5) can be added for an extra taste. Add them while stir-frying (step 2)


Olan is an important part of Onam Sadhya dishes and also one of the most simplest recipes. It tastes delicious with a nice fragrance of coconut oil. Olan can be prepared with or without the red cow peas. 


Ash gourd -1 cup chopped
Yellow pumpkin - 1 cup chopped
Green chilli - 2 (slit ) 

Arbi/Chemb - 5/7
Carrot - 2Cooked Cow peas - 2 tbsp
Coconut oil - 2-3 tsp
Curry leaves - few

Coconut milk -

Thin coconut milk - 1/2 cup
Thick coconut milk - 1/2 cup 


Peel and chop both ash gourd and pumpkin into medium sized pieces. 

Boil the Arbi and Carrot separately in Water till they are 3/4 th cooked

Extract coconut milk from half a coconut or use ready made coconut milk.


Cook both ash gourd and pumpkin in thin coconut milk with green chilli and salt required.

After it is cooked, add Arbi, Carrot along with first coconut milk, cooked cow peas
 (vanpayar), heat a little in low flame and switch off. (Do not boil too much after adding 1 st coconut milk)

Add curry leaves and drizzle raw coconut oil on top.

Yummy Olan is ready to be served.



If you want to use cow peas (vanpayar), then soak it overnight (or 7-8 hours), pressure cook with a little salt and add to the olan. Do not over cook vanpayar. It should retain its shape.

If you want a slightly thick Olan, then add only 1/4 cup thick 1 st coconut milk.

March 27, 2013

Paripp Curry

There are so many different types of Lentils (Parippu) available in the market. Lentils are part of almost every Indian Cuisine – be it Simple Dal Curry or Sambar or Chutney. Every Sadhya (traditional Kerala Banquet) is incomplete without Parippu Curry.
You can use any variety of lentil for making Paruppu Curry but Cheru Payaru Paruppu (Split Moong Dal) is commonly used. Parippu Curry can be made with or without ground coconut. This recipe doesn’t use coconut. Here is the recipe for making Nadan Cheru Payru Parippu Curry.
  1. Cheru Payaru Parippu/Split Green Gram Dal/Moong Dal (dehusked) – 1 Cup
  2. Water – 3 Cups
  3. Turmeric Powder – 1/4 tsp
  4. Ghee – 1 tbsp
  5. Mustard seeds – 1/4 tsp (optional)
  6. Diced Small onions/Shallots/Kunjulli – 4 or 5
  7. Slit Green Chillies – 2 to 4
  8. Curry Leaves – A sprig
Preparation Method
  1. Gently roast the parippu/dal in a pan on medium heat until it begins to change color.
  2. Pressure cook the parippu/lentils in 3 cups of water along with salt and 1/4 tsp Turmeric Powder. Pressure cook for 2-3 whistles on medium flame so that the dal is well cooked. Allow the pressure to subside.
  3. Heat 2 tsp ghee in a pan and splutter mustard seeds if using. Saute the diced shallots, green chillies and curry leaves.
  4. Open the pressure cooker and mash the dal thoroughly with a spatula. Boil for a few more minutes if there is excess water. The curry should be thick without any water.
  5. Pour the seasoning over the cooked lentils and mix well. Remove from heat.
  6. Serve this Parippu Curry along with Rice and Pappadam.

Masala Peanuts


Peanuts 1 cup
Chickpea Flour 2 tbsp
Rice Flour 1 tbsp
Chilli Powder 1/2 tsp
Turmeric 1/4 tsp
Pepper 1/2 tsp
Salt to taste
Little oil
Little water

Method of Preparation

1. Take the peanuts in a bowl. I used the salted peanuts.

 2. Add all the other ingredients (except water and oil) into the bowl.

3. Toss and coat the peanuts.

4. Sprinkle water just to make it all wet and dry ingredients to stick to the peanuts.

5. Spread in a microwave safe plate and cook for 2 min

6. Spray some oil on the top ( I just drizzled a little oil from the oil can). Turn and cook for another 2 minutes.

7. Again spray some oil and cook for 1 more minute. I was being very cautious and checked it every minute instead of 2 :-)

Second Combination

We like the taste of Besan in the peanuts a lot. So I upped the quantity of flour the second time.

Peanuts 1 cup
Chickpea Flour 4 tbsp
Rice Flour 2 tbsp
Chilli Powder 1 tsp
Turmeric 1/2 tsp
Hing a little
Baking soda 1/4 tsp
Curry leaves few
Salt to taste
Little oil
Little water

We like both combinations equally. The second one had more besan taste like the ones we buy in stores.



Channa Dal 1 cup
Jaggery 1 cup
Cardamom 1/4 tsp
Cashews few
Ghee 2-3 tbsp

Method of Preparation

1. Dry Roast channa dal till it starts to brown a little.

2. Transfer to a vessel and add boiling water to it. Make sure that the vessel is deep. As soon as I added the water, it frothed up.

3. Leave it for 3 hours.

4. Drain the dal. Add the dal and jaggery to a mixie and grind into a smooth paste. I did it in 2 batches.

5. In a pan add a little ghee. Add broken cashews and roast.

6. Add the cashews to the channa jaggery paste. Mix well.

7. Add the rest of the ghee as well to the pan. Add the channa mix. Stir.

8. Keep stirring in a low flame till it starts to break into a wet powdery consistency.

Ribbon Pakoda


Besan (chickpea flour) 1 cup
Rice Flour 1/2 cup
Chilli Powder 1 tsp
Butter 2-3 tbsp
Oil to fry

Method of Preparation

1. Mix the besan, rice flour, chilli powder, salt and hing.

2. Add the butter and mix.

3. Mix by adding water little at a time to make dough like chappati

4. Make a ball with it and put it in the Nazhi (the equipment) with the correct chip.

5. Heat oil in a Kadai and press down the dough into the oil.

6. Gently break down the ribbon pakoda and cook till it is slightly browned. Drain and transfer to a bowl. Repeat for the rest of the dough


Mull Thenkuzhal


  • Besan (chickpea flour) 2 cups
  • Rice Flour 1/2 cup
  • Chilli powder 2 tsp
  • Salt 1 tsp
  • Hing a little
  • Butter 3 Tbsp

Method of Preparation

Take all the ingredients in a bowl

Mix by adding water little at a time to make dough like chappati

Make a small ball with it and put it in the Nazhi (the equipment) with the correct chip.

Heat oil in a Kadai and press down the dough into the oil.
Gently break down the thenkozhal and cook till it is slightly browned. You will get deeper colour if you are using a lot of chilli powder.
Yummy Mullu Thenkozhal is ready to serve. 

Nombu Adai

Rice Flour
1 Cup
2 1/2 Cup
2 TblSp
As needed
1/4 Tsp
Coconut (Finely chopped)
Green Chilly
Curry Leaves
Mustard Seeds
1/4 Tsp

  • Chop the ginger,Green chilli and curry leaves finely.
  • In a kadai add oil and throw in the mustard seeds,channa dal, ginger and curry leaves.
  • Add the water and let it boil for few minutes.
  • When it boils nicely add the karamani(black eyed beans) and rice flour slowly and make  a smooth dough.
  • When it is warm make small balls and flatten it into patties and make small holes in the middle as we do for pinwheels.
  • Repeat this for the rest of the dough.
  • Grease the idli mould and steam these savoury adai for 10-12 mins.
  • For making this savoury adai also,if it breaks while you are making patties,just sprinkle some warm water and make it.

Sweet Nombu Adai

This year date/time 14-03-2013 @3:30

Karadayan Nombu is a festival celebrated in Tamil Nadu. It falls on the 1st day of the month of Panguni (March - April). Women fast on that day from Sunrise till the time when the month of Maasi changes to the month of Panguni. At that time, they offer prayer and tie yellow sacred thread on their neck. They also offer Sweet Nombu Adai and Butter as neivedhyam. They pray for the long life of their husband. When they tie the tread around the neck, they pray

"Urugatha Vennayum Oraduyum Vaithu Nmbu Nothren
Oru Naalum En Kanavan Ennai Vittu Piriyamal Irukkavendum"

Meaning :I have fasted offering unmelted butter and adai. My husband should not be separated from me ever

Neivedhyam - Vettilai, manjal, paakku, pazham and the yellow thread with a flower tied to it, along with adai and butter

I am a great fan of this Adai...


Rice Flour 1 cup
Jaggery 1 cup
Water 2 cups
Karamani (or Black eyes peas) 3 tbsp
Coconut pieces few
Cardamom 2 powdered

Method of Preparation

1. Cook the Karamani beans and keep aside. You can use a pressure cooker. Make sure that it retains its shape, but cooked well.

2. Dry roast the rice flour till it starts to loose a little colour. Keep aside.

3. Chop the coconut into small pieces and roast in a little ghee.

4. Heat 2 cups of water in a pan and add the jaggery. Melt it. Strain to remove any sand from it.

5. Pour back into the pan and bring to a boil. Add the rice flour making sure no lumps are formed.

6. Mix in the rest of the ingredients as well.

7. Make small balls out of this mix and pat it on a banana leaf or plastic cover. I use ghee in my hands to prevent it from sticking. Make a small hole in the center.

8. Transfer it as is in the banana leaves to idli plates. Or you can slightly grease the plates and put the adai directly on the plate.

9. Steam for around 10 min (or till cooked well).

Serve with a dollop of butter.