Oct 1, 2016

477: Sabudana Kichadi / Tapioca Pearl Uppuma

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Sabudana is a carbohydrate rich, low fat, low protein supplement that can be used for preparing snacks, kheer etc. Sabudana khichdi is usually made during fasting days like Navratri, Ekadashi and any fasting days. I ate them for my lunch as was lazy to make anything else. Same day I made Sago vada they are my favorite. I will post the Sago Vada recipe for it soon. It is quick and easy to prepare.

Prep Time :               5 mins
Soaking Time :        4-5 hours
 Cook Time :              10 mins 
 Serves:                        3-4 People
 Recipe Category:    Tiffen
 Recipe Cuisine:       North Indian


Sabudana/ Sago     1 cup
Tapioca Pearl
Big Potato              2 no. (Boiled and chopped)
Green chilies          2 no (Finely chopped)       
Fresh Ginger         1 Tablespoon.
Fresh Coconut       2 Tablespoon.
Curry leaves           few
Turmeric Powder     1/8 Teaspoon.
Fresh Lemon Juice   1 Tablespoon
Salt                        as Per Taste


Oil                           1 Tablespoon 
Mustard seed           ¼ Teaspoon         
Cumin Seed             ¼ Teaspoon. 
Asafetida powder       a pinch.


  • Wash the Sabudana in running water and soak Sabudana overnight or for 4-5 hours.
  • Next day, Wash the Sabudana pearls in a colander under running water until you feel that all starch is rinsed and washed off. Sabudana should be soft you should be able to mash them with your finger.
  • Take a pan add oil. Once oil is hot sauté cumin seed, mustard seed, asafetida, sugar, curry leaves, Peanuts, ginger and turmeric powder. Sauté for 20 secs
  • Now add the chopped Potato. Stir and cook over medium flame for 2 minutes.
  • Add the Sabudana. Keep stirring else they might stick to the bottom. Once the Sabudana changes color and is translucent it's cooked. Do not over Cook.
  • Finally garnish with curry leaves, coconut, drizzle with some lemon juice .
  • Serve hot and enjoy! 


  • You can avoid Hing, Turmeric Powder and curry leaves on Fasting days.
  • Soaking time depends on quality and size of the Sabudana. Here I used small and transparent variety.
  • Do not add too much water to soak Sabudana. If you have added more water while soaking, Sabudana will become sticky while cooking. Add enough water up to just 1 ½ inches above the Sabudana. 

Sep 13, 2016

476: KADALA PARIPPU PRADHAMAN /Chenna Dhal Payasam

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Onam is a harvest festival and is the biggest celebration of state Kerala.  Kadalaparippu Pradhaman is another classic dessert or traditional Payasam of Kerala. Every Onam I try to make different kinds of Pradhaman or Payasam, Here I’m sharing my recipe for Paruppu Pradhaman. Wishing all Keralites a Happy and Prosperous Onam.


Kadala Paruppu / Chenna Dhal      1 cup
Water                                          2 cups
Jaggery                                       300 gms
Thick Coconut milk                       1 cup
Thin Coconut milk                        2 cups
Powdered Cardamom                   2 Tsp.
Dry Ginger Powder                       ½ Tsp. 
Coconut slices                             1 Tbsp.
Ghee                                          3 Tbsp.
Cashew nuts                                2 Tbsp. 


  • Wash the Chenna dhal thoroughly. Pressure cooks it with 2cups of water for 3 whistles on medium high heat.
  • Meantime, boil the jaggery in 1 cup of water so that it melts completely.  Filter it and keep aside.
  • Open the cooker lid, and check the dhal. The dhal should be well cooked but should not become a paste.
  • Mash the chana dal with the back of a wooden spoon. Do not mash it to a very smooth paste.
  • Heats a wide pan add the 2 tbsp. of ghee, cooked dhal and jaggery.
  • Now pour the thin coconut milk, keep stirring, lower the heat to low and cook till the mixture has slightly thickened.
  • Now add cardamom powder and dry ginger powder to the mixture. Combine well.
  • Reduce heat and add the Thick coconut milk. Mix well and remove from the heat after a minute. DO NOT BOIL.
  • Heat 1 tsp of ghee in another pan and roast the Cashew nuts and coconut, add it to the Pradhaman
  • Drizzle 1 tbsp. ghee over the mixture.
  • Serve in a dessert bowl.


Adjust the jaggery and coconut milk according to your preference.

My Other Pradhaman Recipes  (Click the Link)

Palada Pradhaman Payasam
Chakka Pradhaman Payasam
Ada Pradhaman Payasam

Sep 1, 2016

475: Capsicum Puli Kuzhambhu/ Bell Pepper Tamarind Curry

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 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves:           3-4 People
 Recipe CategoryKuzhambhu
 Recipe Cuisine:  South Indian

Capsicum Puli Kuzhambhu is a tangy and spicy gravy that goes well with rice and curry.

Chopped Bell Pepper                      1 cup
Tamarind                                       gooseberry size
(Soaked and juice extracted)
PuliKuzhambhu Powder                  2 tablespoon
Finely chopped green chilies            2 no.
Finely chopped ginger                     1 tablespoon
Turmeric Powder                            1/2 teaspoon
Finely chopped curry leaves            2 strings
Jaggery powder                             1 teaspoon
Salt                                              To Taste

For seasonings

Mustard seeds                                 1/2 teaspoon
Curry leaves                                    1 spring
Hing                                               ¼ teaspoon
Dried Red chilies                              2 no.
Coconut oil                                      2 teaspoon

  • Soak tamarind in water and squeeze out to make tamarind juice. Keep aside.
  • Heat a pan with oil, add all seasonings and fry for few seconds.
  • Now add chopped capsicum and green chilies, and sauté until becomes soft.
  • Now add turmeric powder, puli Kuzhambhu powder, salt and fry until oil separates out from the masala.
  • Add the tamarind juice, and keep cooking till the capsicum is soft. Now add the Jaggery powder and cook till the raw smell goes away. Turn off when the contents thicken and the oil separates out from the gravy.
  • It can be stored in the fridge and can be used for a week.
  • Serve with hot rice.

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