Feb 15, 2020

Arachuvitta Kathirikkai Kuzhambhu/ Spicy Tangy Brinjal Gravy

My family love this Kuzhambhu. Whenever I make this Kuzhambhu, I can feel the aroma in the whole house. Especially if you have access to pinju kathirikkai/tender eggplant it is gonna be even tastier. This Kuzhambhu is a spicy and tangy gravy goes well with both white rice and brown rice. I also love it with idli and Dosa.

Preparation Time  :  10 Minutes
Cooking Time      :  10-15 Minutes
Cuisine             :  South Indian
Category          :  Kuzhambhu
Serves             :  4- 6 Peoples.


Tender Small/ Kathirikkai      -     6 nos.
Tamarind                                      Gooseberry Size

Tomatoes                                      2 nos.
Turmeric Powder                           ½ Teaspoon
Salt                                               To Taste
For Grinding
Grated Ginger                                1 Tablespoon
Grated Coconut                               ½ Cup
Sambhar Powder                              1 Tablespoon
Red Chili Powder                               1 Teaspoon
Dhania Powder                                   1 Teaspoon
Asafetida powder                               ½ Teaspoon

 For Tempering:

   Sesame Oil                         1 Table spoon
  Mustard Seeds                 1 Teaspoon
  Curry Leaves                    Few    

How to make Brinjal Kuzhambhu          
  • Wash the brinjals and Tomatoes. Cut the eggplants into length size pieces and keep it in a bowl of water till you cook to prevent turning brown/bitter. Chop the Tomatoes and keep aside.
  • Soak tamarind in hot water for 10 minutes and squeeze out to make tamarind juice. Keep aside.
  • Heat a pan, add 1 teaspoon of oil add grated coconut, sauté for a minute. Grind with 1/4 cup of water to a smooth paste. Keep aside.

  • Heat oil in a kadai, add mustard seeds, after it splutters add, curry leaves. Sauté well and add green brinjal, Tomatoes. Sauté well for a minute so that the brinjal gets roasted a little. Add red chili powder, sambar powder, Hing Powder and coriander powder.  Saute for a minute.

  • Now add tamarind extract and salt. Mix well and allow the it to boil.
  • Add the coconut paste in it. Cover with a lid and simmer for 10 minutes more.

  • When everything looks combined garnish it with chopped cilantro and serve it hot with rice!

Feb 1, 2020

Kadambam Chutney

Kadambam in Tamil means mixture of things.   This Kadamba Chutney Recipe is a unique mouthwatering recipe that is made from fresh coriander leaves, Mint Leaves, , Raw Mango, Lemon, Ginger , Coconut and dals. This kadambam chutney is highly nutritious, easy to make and tastes superb. This simple and easy chutney variety that goes well with Rice, idli , dosa,  and upma.

Preparation Time: 10 mints | Cooking time: 5 mints | Serves: 4nos.


Chopped Coriander Leaves     2 Tablespoon
Curry Leaves                         Few
Chopped Mint Leaves             2 Tablespoon
Fresh Coconut                       ½ cup
Grated Fresh Raw Mango        2 Tablespoon
Grated Ginger                        2 Tablespoon
Grated Amala /Gooseberry     1 nos.
Chopped Green Chillies          2-3 nos.
Urdh dal                               2 Tablespoon
Tamarind                              ½ inch piece
Lemon Juice                          1 Teaspoon
Oil                                        2 Tablespoons.
Salt                                      To Taste

To Temper :

 Coconut Oil                         1 tablespoons
Mustard –                            1 Teaspoon
Urad dal                              1 Tablespoon
Red Chili                              1 n0.
 Curry Leaves                       few
Hing powder                        ½ Teaspoon.


  • Heat the kadai with 2 tablespoon of oil. Add the urad dal, sauate for a minute.
  • Now add curry leaves, grated ginger, Amala, Grated mango,Green chillies and mint leaves. Sauté till the dal turns golden.
  • Now add a coriander leaves, fresh Coconut,  and Tamarind, fry for a minute.
  • Allow it to cool down. Then add it to the blender along with salt.
  • Grind it to a smooth paste by adding required water. Add Lemon juice and mix it well. Now Chutney is ready.
  • Actually I forgot to add tempering to the Chutney.
  • Heat Coconut oil in kadai and add the mustard seeds. When they pop, add the red chili, curry leaves, urad dal, and Hing.
  • When the dal turns a golden brown, switch off the stove.
  • Add it to the Chutney.
  • Serve with Rice, Dosa, and Idlis.


  • Adjust the spice according to your taste.
  • You can skip coconut .

Jan 7, 2020

Varagarisi Pongal-Kodo Millet Ven Pongal

Kodo millet was domesticated in India almost 3000 years ago. It is found across the old world in humid habitats of tropics and subtropics. It is a minor grain crop in India, and an important crop in the Deccan plateau. It is cultivated mainly in Gujarat, Karnataka and parts of Tamil Nadu.

This month is Margazhi Festival Month. So, I wanted to post healthy (millet) Pongal recipes. Today I used Kodo Millet/ Varagarisi in my recipe. There is not much difference between rice Pongal and this Pongal.

Here is how to make Millet Pongal Recipe.

 Preparation Time       5 Minutes
Soak Time                  1 Hour
Course                        Breakfast
 Cuisine                      South Indian
Cook Time                  20 minutes
 Servings                    4 people


Varagarisi / Kudo Millet          1 cup
Moong Dal                            ½ cup
Water                                     2 ½ cup
Milk                                      ½ cup
Finely chopped Green chillies     1 Teaspoon
Salt                                        To Taste

For the seasoning
   Ghee –                               2 Tablespoon
  Cumin seeds/jeera –            1 Teaspoon
  Whole black pepper–            1 Teaspoon
   Grated Ginger                     1 Tablespoon
   Cashew nuts                       1 Tablespoon
  Curry leaves –                      a sprig

  • Wash Millet and Moong Dal well. Soak for 1 hour.
  • Add water, milk , and salt in the pressure cooker and pressure cook till done.
  • Remove the pressure cooker from heat and let the pressure release.
  • Slightly mash the Pongal with the back of a ladle until it is slightly mushy and creamy.
  • Heat Ghee in a hot pan, Once the ghee is hot, add cumin seeds, curry leaves, green chili and peppercorns and let them crackle for a few seconds.
  • Add cashew nuts and fry until they are slightly browned.
  • Pour the tempering over the Pongal.
  • Mix and simmer for a minute.
  • Serve hot with ghee topped if desired.
  • Serve hot with Gosthu, coconut chutney and Sambhar

My Other Pongal Recipes(Cick the Link)