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Showing posts with label South indian. Show all posts
Showing posts with label South indian. Show all posts

Jun 1, 2019

Paruppu Usli with Cabbage (CABBAGE AND DAL CRUMBLE)

Paruppu Usli is a traditional South Indian curry, particularly famous in South India. This is a healthy dish prepared using lentils and vegetables. One of the best way to get more protein and fresh vegetables and manage to eat healthy. Each family has a different way of preparing this, the amount of lentils is also not fixed. Some like more lentils, whereas some like more vegetables.
Cabbage Paruppu quite a rare Paruppu Usli, which normally people don't make. because, they are scared, if they add cabbage, the Usli might become soggy. Try this recipe and give me back your feedback. Enjoy

Recipe Category :         Vegetable Dry Subzis
Recipe Cuisine  :            South Indian
Soaking Time    :            30 Minutes
Cooking Time:                20  Minutes
Serves             :              3-4 People

Chopped Cabbage             2 cups
Curry leaves                           2 Springs
Turmeric Powder                   ½ Teaspoon
 Salt                                          To Taste

For Soaking:
Tovar Dal                              ½ cup
Chenna Dal                          ½ cup
Urdh dhal                              1 Tablespoon
Moong dhal                          1 Tablespoon
Red chillies                             6 no

For Tempering
Oil                                           4 Tablespoon
Mustard seeds                      ½ Teaspoon
Urdh dal                                1 Teaspoon


  • Wash the dals and soak along with red chilies for 30 minutes in hot water.
  • Drain it and grind Coarsely with salt, Hing and  curry leaves. Do not add water while grinding.
  • Spread the paste on a shallow greased plate (or use idli steamer plates) and steam for 7 minutes or so. If using a pressure cooker to steam the paste, do not use the weight.
  • Cool the Usli cakes completely, by breaking them into two or three pieces.
  • Pulse it in the Blender jar, so that it becomes a fine powder. Keep aside.
  • Heat the Oil in a pan, splutter with mustard seeds and urad dal. After the mustard seeds splutter, add the pulsed Usli mixture. Gently roast it in slow fire. Keep aside.
  • In the meantime, in another pan, heat a  very little oil, add cabbage and salt, and cover until it is cooked. Keep stirring occasionally.
  • When cabbage will get cooked and the roasted dal mixture and mix it well.
  • Sauté for another 5 minutes in simmer flame.
  • The cabbage Usli is ready to serve.
  • Serve with Morekuzhambu and Rice

Please see my other Paruppu Uslis Here:


Mar 1, 2019

Cheera Thoran/ How to make Kerala Style Amaranth Leaves Stir Fry

Amaranth Leaves (Mulai Keerai) Stir Fry is a healthy iron, vitamins and minerals packed stir fry. Its a simple side dish that can be served with steamed rice. The duo makes a perfect combo and you need no extra curries with it. Do try if you get hold of these leaves and enjoy making it at home!  . Here comes My recipe:

Preparation Time:       15 Minutes
Cooking Time      :      10 Minutes
Recipe Category :        Kerala
Serves              :         4


Amarnath Leaves         
1 Large Bunch
To Taste
Coconut Oil
2 Table Spoon

To Be Grind

Grated Coconut            
¾ Cup
Green Chillies                
2 Nos
Cumin Seeds                     
½ Teaspoon

Red Chili Powder              
¼ Teaspoon

Turmeric Powder             
¼ Teaspoon

For Seasoning:

Coconut Oil           
1 Teaspoon

Mustard Seeds      
½ Teaspoon

Broken Red chillies   
2 Nos

How To Make Cheera Thoran? Here You Go

  • Wash the Amarnath leaves thoroughly, remove the hard stalk, sort the leaves and chop it.

  • In a blender  put the all above Grinding ingredients and Grind Coarsely.
  • Place a nonstick pan on medium heat and add  2 Tablespoon of Coconut Oil , Add the all seasonings and fry for a minute.

  • Now add the ground Coconut Paste and add a pinch of salt. Reduce the stove heat to simmer.

  • Fry the paste till  raw smells goes away.
  • Now add the chopped Green Leaves. Add a salt and one teaspoon of coconut oil. Mix  it well.
  • Cover the Pan and cook it for 3 to 4 minutes ,stir occasionally. Then open and stir well until the water goes .

  • Dry out any moisture left and the stir fry is ready to be served with rice.



Dec 16, 2018


This vegetable pasta Uppuma can be done very easily and quickly. It's just like regular Uppuma, where rava is substituted by pasta.  This is good for diabetics. It has good carb with fibre.

Pasta with Vegetables
 Frozen Rotini with vegetables       1 packet
Curry leaves                                 few
Oil                                              1 tsp.
Mustard seeds                              ½ tsp.
Chopped Green Chilies                   1 tbsp.
Hing                                            ¼ tsp.
Salt                                             to taste


  • Microwave the frozen pasta & vegetables for 6 minutes.
  • Heat the oil in a pan. Season with mustard seeds, green chilies ,Hing and curry leaves.
  • Add the cooked pasta and vegetables. Add salt and mix well.
  • Keep for a while and remove from the fire.
  • Transfer into serving plate.
  • Enjoy the Pasta Uppuma.

Dec 1, 2018

Milagu Kara Kuzhambu

Milagu Kara kulambu is traditional, spicy, tongue tickling and flavorful made using whole black pepper corns, coconut and spices . Milagu Kaarakozhumbu and Paruppu Thogayal makes a rocking combo on any day. This kulambu is very easy to make and takes just 15 mins or so to make. You can always adjust the whole spices according to your taste and spice buds.

Preparation Time     5 Minutes
Cooking Time          15 Minutes
Cuisine                   South Indian
Recipe Category      Kuzhambhu
Servings                     4 Nos.


Ginger                               1 Tablespoon (Finely chopped)
Tamarind                            Small Size ( Extract the Juice)
Salt                                   To Taste
Curry Leaves                       Handful
Crushed Peppercorns            1/2 tsp of coarsely
Jaggery Powder                    1 Tablespoon

To be blended into paste
Tomatoes                             2 Nos. (Chopped finely)
Grated Coconut                    ½ Cup
Roasted cumin                      ¼ Teaspoon
turmeric powder                   1/8 Teaspoon
Red Chili Powder                    ½ Teaspoon
Coriander powder                   1 Teaspoon
Sambhar Powder                    1 Teaspoon
Crushed Pepper Corns            ½ Teaspoon

For Tempering/ Tadka
 Gingelly oil / Till Oil                3 Tablespoon
Mustard                                 ¾ Teaspoon
Asafetida Powder                     ½ Teaspoon
Dry Red Chillies                       3 NO.


  • Soak tamarind in water and take the pulp.
  • Heat 1 tsp of oil in kadai. Add grated coconut and fry for a minute.Then  Add chopped tomatoes and fry for 2 minutes in a medium flame.
  • Now add Red chili powder, Coriander Powder. Pepper corns  and Sambhar powder. Fry for a minute in a low flame.
  • Switch off the flame and add asafetida. Let them cool down.
  • Take the roasted ingredients in a blender and Grind it nicely..
  • Heat oil in a pan add curry leaves and Ginger and sauté well.
  • Now add the ground paste and cook well till nice aroma of pepper and dry ginger comes.
  • Add tamarind pulp and enough water along with turmeric powder, Jaggery Powder and salt and cook till its thick.
  • When oil floats on top, Kuzhambhu is done. 
  • Heat a pan, add gingelly oil..
  • Fry mustard seeds, Red Chillies , curry leaves and Asafetida
  • Add this mixture to the prepared Kuzhambu..
  • Garnish with remaining peppercorn powder and coriander leaves.  Serve hot with rice and any Vegetable Poriyal and Thogayal.

Oct 2, 2018

514; Milagu Orai/Milaghu Satham/ Black Pepper Rice

. Black Pepper Rice is a spicy, flavorful and easy to make rice recipe prepared using very basic ingredients in less than 30 minutes. If you have left over rice, this recipe can be prepared in less than 10 minutes. It served as Naivedyam Prasadam in Perumal Kovils and  Madams.


Cooked Rice                    2 cups
Black Pepper                   1 Tablespoon
Chenna Dal                     2 Tablespoon
Urdh Dal                         1 Tablespoon
Cumin Seed                    1 Teaspoon
Curry Leaves                   Few Leaves
Red Chilli                        1 nos
Gingelly Oil                     1 Tablespoon

For Tadka/ Temper
Ghee                              1 Tablespoon
Mustard seeds                 1 Teaspoon
Chenna Dal                     1 Teaspoon
Curry Leaves                   few
Asafetida Powder             ½ Teaspoon


  • Cook the rice to the right consistency – not too dry nor too well-done.

  • In a small pan, add 1/2 tsp Gingelly oil and peppercorns , Urdh dhal. Chenna Dal, Curry Levees and Red Chili. Fry till you get a nice aroma. Switch off the stove. When cool Grind coarsely. Keep Aside.

  • Mix this powder with cooked rice.
  • Heat Ghee in a kadai, add mustard seeds, Chenna dal, Asafetida Powder and Curry eaves. Fry it in ghee.
  • When it crackle, switch off the stove. Add to the rice and Mix well.
  • Serve the Iyengar Style Black Pepper Rice hot with Elai Vadam Recipe (A Traditional South Indian Rice Papad) and Cucumber Raita to complete your meal.
  • Other 30 Rice recipes that you can try are:
  •  30 Rice Recipes

Sep 1, 2018

513: Traditional Thirattipal


A popular milk sweet from Tamil Nadu. Thirattipal is a rich and delicious dessert of thickened Milk with Jaggery, Ghee and flavored with cardamom powder. It is a Rich, Delicious, and is a perfect choice to your dears to make them Happier on Birthdays, Festivals and on all Occasion.
I always craved for the kind of Thirattipal my mom used to make when I was a child. This is a very simple recipe but need time to prepare.

Cooking Time         1 hour
Recipe type:           Sweet
Cuisine:                 South Indian
Serves:                 2-4 people


Whole Milk                     1 ½ Lt/ ½ Gallon
Jaggery                         1 cup
Green Cardamom           8 no (Crushed)
Saffron                          a pinch for garnish (optional)
Ghee                             1 Tablespoon


  • Heat milk in a heavy bottom deep Pan over a Medium flame.
  • Bring to a boil. Add saffron in it.  Mix well. Simmer the stove heat.
  • Stir it every 5 or 10 minutes and scrape the sides. Milk level will start reducing and the color will also change.
  •  Simmer until it is reduced to 3/4ths. Keep stirring now. You need to keep stirring to avoid sticking at the bottom.
  • In meantime powder the jaggery and crush the cardamoms.
  • Now add the jaggery and crushed cardamoms to the milk mixture. Mix it very well.
  • Keep stirring now. You need to keep stirring to avoid sticking at the bottom.
  •  Now add Ghee in it.
  • When all the liquid is absorbed and you get thick halwa like mixture, switch off the flame.
  • Allow it to cool down and transfer it to the container.     
  • Delicious Thirattipal is ready to Serve.

Aug 1, 2018

512:Homemade Navratna Idli Milaghai powder/ Healthy Spiced Chutney Powder

Navaratna Milaghai Podi

Idli Milaghai Powder is spicy, healthy and tasty condiment for idlis and Dosas. I use only homemade idli podi and make it in batches to use for couple of months. so, every two months once, I prepare a different variety and use it. This time as I add as much Dals, Lentils and Nuts from my pantry when I prepare this Podi, so I know that we have sufficient nutrients for the meal.  It takes some time to fry and grind the ingredients but its worth the time spent for the next few weeks. I am adding this recipe based on requests from some of my friends.
This is my own recipe and it turned out to be awesome. little spicy and we love it that way. if you do not want it spicy, then reduce the quantity of red chillies.
I have already posted idly milaghai podi and Flaxseed  Milaghai Podi  in my blog. This one is with Navratna dals. This powder is a good combo for idli, dosa and adai.

Course    :      South Indian
Prep Time  :   10 Mins
Cook Time   :  5 Minutes
Total Time:     15—20 Minutes
Servings :       20


Urdh Dal(Black gram dhal)                  ½ Cup
Chenna Dal (Bengal gram dhal)           ½ Cup
Moong Dal                                         ½ Cup
Masoor Dal                                        ½ Cup
Jowar/ Cholam/ Sorghum                   ½ Cup      
Peanuts                                             ½ Cup
Pottukadalai/ Chutney Dal/roasted Dal ½ Cup
White Sesame seeds                          ½ Cup
Dry Red Chillies                                 15-20 no.. (According to your spice level)
Curry Leaves                                     ¼ Cup   (optional)
Asafetida powder                               1 Teaspoon.
Salt                                                  To Taste.

How to Make the Recipe:

  • Measure and keep all ingredients ready. Clean all the Dals, Discard the debris.
  • Heat a pan ,Fry all the dhals on low heat until they turn golden brown. Take care to fry the dhals separately as some dhals like moong dhal gets fried sooner compared to Chenna  dhal.Keep aside.
  • Now dry roast the redchillies till crispy. Keep aside.
  • To the same pan add the curry leaves and dry roast it and keep aside.
  • Dry roast the sesame seeds till begins to splutter and keep aside.
  • Cool the roasted ingredients.

 Make Navratna Idli Powder

  • Take a blender jar, add Roosted Red Chillies  and curry leaves and grind it
  • Now add the all roasted Ingredients, Asafetida(Hing) powder and Salt and blend to coarsely powder it.
  •  Spread the powder in a plate, once cooled down store it in an airtight container
  • Healthy and tasty Nutrients Enriched Navratna Idli Podi is ready.
  • Enjoy with hot idlis and Dosas.

  • You can use this powder to stuffed Brinjals, and make Brinjals podi fry.

Share this post to your Friends:

Please Try my other Idli Podi Recipes. Link is Here

Healthy Flaxseed Milaghai Podi/ Flaxseed Gun powder

Mulaghai Podi / Spicy Gun Powder


Jun 14, 2018

510:Green Moong Sprouts Dosa Without Rice/Sprouted Green Moong Bean Dosa Without Rice

The sprouted moong, which is a concentrated source of vitamins, proteins, minerals and active enzymes, gives a healthy punch to this dosa. It is filling, vegan and gluten free. You can make these Dosas even more nutritious by adding paneer, greens and seasonal vegetables like carrots, beetroots and roll it like a wrap. No fermentation needed. 🙂

Sprouted Green Moong Dhal     3 Cups
Grated Ginger                         2 Tablespoon
Green Chillies                          4 Nos.
Cumin seeds                          ½ Teaspoon
Chopped Spinach                    ¼ cup
Chopped Mint leaves               1 Tablespoon
Chopped coriander leaves        1 Tablespoon
Asafetida Powder                    ½ Teaspoon
Salt                                       To Taste
Vegetables oil   for Dosa         As required

How to Sprout Moong bean?
  • Wash and soak the bean overnight. Morning drain them completely.
  • Tie them in a muslin cloth.  Keep it in the bowl and close it with the lid, and keep it in a warm, dark place.
  •  Leave the Moong Beans for 2 days checking on them occasionally. If the cloth seems to have dried up, lightly sprinkle water on it to re-moisten it.
  • Prepare the Moong beans for eating by placing them in a covered container in the refrigerator until you are ready to use them.

For Batter:
  • Grind  all above ingredients together, grind it slightly coarsely. Now Batter is Ready.

For Making Dosa:
  • Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
  • Drizzle a teaspoon of oil on the edges of the Dosa and cook both sides till the bottom of the Dosa is golden brown.

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