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January 18, 2018

Mochakottai Kathirikai Kara Kuzhambu Recipe – Mochai Kulambu For Rice

Mochakottai kathirikai kuzhambu

Mochakottai kathirikai kuzhambu  ( Field beans, brinjal gravy for rice) is one of the most popular kuzhambu varieties in Tamil nadu. Now mochai is in peak season. So I bought one kg of it during Pongal festival and started trying varieties of Tamil nadu and Karnataka style recipes. Usually my MIL makes pacha mochai kulambu without coconut (Fresh beans). But today I tried this mochai kara kulambu with coconut for the first time today after referring so many recipes. I made it directly in a pressure cooker to easy my job. It came out very well with a nice flavor of mochakottai and brinjal. I loved it very much. I am sure it will taste even better tomorrow. So I have reserved some gravy in the refrigerator. Friends, do try this Tamil nadu special mochai kottai kathirikai kuzhambu and share your feedback with me. You can also add kidney beans, brown chana and make this gravy. Ok, lets see how to make mochai kuzhambu with step by step pictures.

Mochakottai Kathirikai Kuzhambu Recipe

Mochakottai Kathirikai Kuzhambu Recipe Mochakottai Kathirikai Kara Kuzhambu for rice
Cuisine: South Indian
Category: Kuzhambu Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


1 cup - 250ml
  • Mochakottai / Field beans - 1/2 cup
  • Tamarind – Big gooseberry size
  • Brinjal -1 no (I used 2 small brinjals)
  • Tomato - 1 no
  • Big onion - 1 no OR small onion - 10 nos
  • Garlic cloves - 10 nos
  • Grated Jaggery – 1/2 tsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Fennel seeds - 1/2 tsp
  • Garlic cloves - 2 nos
  • Big onion - 1/4 no. Or small onion - 2 nos
  • Red chilli Powder – 1.5 to 2 tsp ( adjust)
  • Coriander seeds powder / Dhania powder – 1.5 tsp
  • Water - to grind
To Temper
  • Cooking oil or Sesame oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Methi seeds - 1/8 tsp
  • Urad dal - 1/2 tsp
  • Chana dal - 1/2 tsp
  • Curry leaves - Few


  1. Wash and chop brinjal, tomato, onion. Peel garlic. Wash mocha kottai. Keep in water.
  2. Heat oil in a pressure cooker & temper it. Saute onion, garlic, curry leaves. After it turns golden, add tomato and saute till mushy.
  3. Add the ground paste, saute till raw smell goes off.
  4. Add tamarind extract,  chopped brinjal, jaggery, salt and pressure cook in low flame for one whistle.
  5. If the gravy is thin, boil till thick. Serve hot with rice.


  • Wash and chop brinjal into lengthy, thick pieces. Keep immersed in water to avoid color change. Wash and clean fresh mochai kottai. Keep in water along with brinjal. (If you are using dried mochakottai/ field beans, you must soak it over night or for 8 hours).Soak tamarind in 1 cup of water and take the extract.
  • Grind all the ingredients given under “To grind” to a smooth paste. Set aside.
  • Heat oil in a pressure cooker. Temper mustard seeds, methi seeds, urad dal, cumin seeds,chana dal and curry leaves. Saute onion, garlic cloves till it turns golden.
  • Add tomato and saute till mushy. Add the ground paste and saute till its raw smell goes off.
  • Now add the tamarind extract, jaggery, chopped brinjal, salt and mix well. Pressure cook in very low flame for one whistle. Open the lid after the steam is released.
  • If the gravy is too thin, boil for few minutes till it becomes thick. If the gravy is too thick, add some water, give a roll boil and remove it. Serve hot with rice.
  • Enjoy !


  • Adjust the quantity of spice powders as per your taste.
  • Addition of fennel seeds gives a mild masala flavor to this gravy.
  • Mochai and kathirikai adds a nice smell to this gravy.
  • You can also make this gravy with small onions alone. You can also use cooked brown chana, red beans or cow peas/ Thattai payaru.

Try this easy, yummy mocha kottai kathirikai kara kuzhambu recipe for rice and enjoy !
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January 15, 2018

Pongal Kuzhambu – Pongal Festival Sambar With Mixed Vegetables

Pongal kuzhambu
People in Tamil nadu prepare Pongal kuzhambu on Pongal festival day adding 5 or 7 vegetables. We call it as 7 kai kuzhambu or kootu in Tamil. There are many versions for Pongal kuzhambu. It differs based on their custom. In Chettinad region, people make it without adding any dal or coconut. But this version is a no onion, no garlic Arachu vitta sambar kind of Pongal kuzhambu I learnt from my friend Shalini. But the quantity of dal and coconut used is very less for this kuzhambu. It is prepared with freshly roasted & ground spices. So its too flavorful just like Brahmin’s style arachuvitta sambar. Shalini told me to use 5 vegetables. So I blindly followed her recipe and came up with this version. If you are making on a normal day, you can skip all these vegetables and use yellow pumpkin alone. This pongal festival sambar tastes good with white pongal / Paal pongal, rice, ven pongal and idli,dosa. Friends If you are planning to make Pongal kuzhambu with mixed vegetables in sambar taste, you can follow this recipe. You will like it for sure.Next year before Pongal festival, I will try to share Chettinad Pongal Kuzhambu Recipe. Now lets see how to make no onion, no garlic pongal festival kuzhambu with step by step pictures.
Check out my Brahmin style Thalagam kuzhambu recipe too !
Pongal festival kuzhambu

Pongal Kuzhambu - Mixed vegetable sambar for Pongal Festival

Pongal Kuzhambu - Mixed vegetable sambar for Pongal Festival

No onion, no garlic mixed vegetable kuzhambu for Pongal festival day !

Cuisine: South Indian
Category: Sambar
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


1 cup - 250ml
  • Mixed vegetables - 1.5 cups ( 5 cluster beans, 1/2 raw banana, 1/2 sweet potato, 4 pumpkin pieces, 1/2 cup of mochai)
  • Toor dal - 2 tbsp
  • Tamarind - Medium gooseberry size
  • Green chilli - 2 nos
  • Asafetida / Hing - A pinch
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
To roast & grind
  • Cooking oil - 1 tsp
  • Coriander seeds - 1.5 tsp
  • Chana dal - 1 tsp
  • Urad dal - 1 tsp
  • Pepper corns - 2 nos
  • Cumin seeds / Jeera - 1/2 tsp
  • Methi seeds - 1/4 tsp
  • Raw rice - 1/4 tsp
  • Red chillies - 3 to 5 nos
  • Grated coconut - 1 tbsp
To Temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Coriander leaves - to garnish


  1. Wash and soak toor dal. Chop all the vegetables and keep aside.
  2. In a pressure cooker base, take toor dal and add vegetables, green chillies.
  3. Cook for 2 whistles in low flame. Open and mash the dal.
  4. To the cooked dal, add tamarind extract, roasted & ground masala.
  5. Boil for few minutes. Temper mustard seeds, curry leaves and add to sambar.
  6. Garnish with coriander leaves. Serve hot with white pongal / Paal pongal.


  • Wash and soak toor dal in a cooker base. Wash and chop all the vegetables into cubes and set aside. Soak tamarind in 1/2 cup of water. Take the extract and keep aside.
    pongal kuzhambu
  • Add chopped vegetables to toor dal. Add slit green chilli. Add required water, turmeric powder and cook for 2 whistles in low flame. Remove the lid after steam is released. Mash the dal well. Set aside.
    pongal kuzhambu
  • Heat 1 tsp oil in a kadai. Roast all the ingredients given under “to roast and grind” and grind to a smooth paste.
    pongal kuzhambu
  • Add this paste and tamarind extract to the cooked dal.Mix well and boil for few minutes till its raw smell goes off. 
    pongal kuzhambu
  • Temper mustard seeds, curry leaves in ghee and add to sambar.Garnish with coriander leaves and serve with white pongal / Paal pongal. This sambar tastes good with idli , dosa too.
    pongal kuzhambu
  • Enjoy !


  • Adjust the quantity of red chilli as per your taste.
  • Do not add more tamarind.
  • You can skip toor dal if you want to make this kuzhambu without dal. But adjust the quantity of coconut and roasting spices to give thickness to kuzhambu.
Try this yummy Pongal kuzhambu with 5 vegetables and enjoy !
Pongal sambar
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January 13, 2018

Iyengar Sakkarai Pongal – Iyengar Style Sweet Pongal Recipe In Pressure Cooker

Iyengar sakkarai pongal
Iyengar style sweet pongal / Sakkarai pongal recipe was in my try list for long time. Recently I bought a cookbook named “Iyengar Pandigai Samayal “ from Kumbakonam. All the Iyengar specialty recipes are discussed in that book according to the festival. I found a traditional Sakkarai Pongal recipe prepared using a pot ( bronze pot/ Venkala paanai). When I saw that recipe, I immediately called my school friend Sumi who is the only source for my Tamil Iyengar Recipes in my website to confirm the recipe and ingredients. She shared all the most important tips to get perfect Perumal temple style Sakkarai Pongal. Thank you so much Sumi.  I became very happy and tried it for my Thursday Guru Pooja Neivedyam yesterday. It came out finger licking good. But for your help, this post would not have come up today :). My friend told me to prepare this pongal in a bronze pot to get the authentic flavor and taste. But my pot is too big to make small quantity. So I used a pressure cooker to ease my job. My job was done in less than 30 minutes. Friends, I have shared all the tips shared by my friend Sumi if you like to try the authentic version like temples. If you wish, you can prepare in a bronze pot like temples or use your cooker to make it quickly. Choice is yours ! But taste wise pot pongal is the best. Next year during pongal festival,  I will try to buy a small pot and make a separate & detailed post. Now lets see how to make Iyengar style sakkarai pongal recipe / Sweet pongal recipe with step by step pictures. I will post a video tonight.
Sweet pongal recipe Iyengar
  1. To make temple style pongal, you should cook the rice & dal in an open pot, preferably in a bronze pot as it helps to retain the heat longer & maintain the consistency of pongal.
  2. Addition of Pachai karpooram/ edible camphor is a must in Iyengar Pongal.
  3. They also use freshly made ghee from butter to roast the cashews and add to pongal for neivedyam. They do not use the ghee used for regular cooking. So the taste & flavor of fresh ghee matters a lot.
  4. Never use boiled rice. Always use good quality Sona masoori rice for best taste.
  5. Do not use basmati rice as well.
  6. Roasting moong dal is an optional step. Some people add it as such.
  7. My friend told me to soak rice & moong dal in milk & water for 15 to 30 minutes to cook quickly.  But I din’t soak it as I used pressure cooker.
  8. Milk should be used in Iyengar pongal. Some people cook the rice only with milk. But I have used a combination of water & milk as suggested by my friend.
  9. The quantity of milk may vary based on the consistency of pongal. So reserve some boiled milk and add it while serving if needed.
  10. I have used rice & jaggery in the ratio of 1: 2. Some people use 1:1.5 for mild sweet taste. It all depends on your taste buds.

Iyengar Sakkarai Pongal - Sweet Pongal recipe

Iyengar Sakkarai Pongal - Sweet Pongal recipe How to make Iyengar style sweet pongal recipe / sakkarai pongal with milk & jaggery.
Cuisine: South Indian
Category: Iyengar recipes
Serves: Serves 3-4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


1 cup - 250ml
  • Raw rice - 1/2 cup ( Good quality Sona Masoori rice)
  • Yellow moong dal - 2 tbsp 
  • Boiled milk - 1 cup
  • Water - 1.5 cups
  • Powdered Jaggery - 1 cup ( Use 3/4 cup if using paagu vellam)
  • Water- 1/2 cup ( to melt jaggery)
  • Ghee - 2 to 3 tbsp ( I used 2 tbsp butter to roast nuts)
  • Cashew nuts - Few
  • Cardamom powder - 1/2 tsp
  • Edible camphor / Pachai karpooram - A pinch


  1. In a pressure cooker base, heat 1 tsp ghee. Roast moong dal for a minute.
  2. Add raw rice to it and roast for another minute. Wash them.
  3. Add water + milk to the cooker along with a pinch of salt.
  4. Pressure cook in very low flame for 2 whistles.
  5. Mash the cooked rice & dal. Boil and melt jaggery adding water and strain the syrup.
  6. Add jaggery syrup, 1 tbsp ghee to the mashed rice. Mix well and boil till semi solid in consistency. Switch off flame.
  7. Add cardamom powder, a pinch of edible camphor and cashews roasted in ghee.
  8. Mix well and remove from flame. Garnish with more cashews if you like and serve hot !


  • In a pressure cooker base, heat 1 tsp of ghee. Roast yellow moong dal for a minute. To this, add rice and roast for one more minute. Remove the cooker and wash the rice + dal. Drain the water and keep it back in flame.

  • Add milk + water to the washed rice, dal mixture. Add a pinch of salt as well. Mix well.
    Iyengar sweet pongal
  • Pressure cook in very low flame for 2 whistles.Open the cooker after steam is released. Mash the rice and dal very well with a ladle or masher. Make sure rice + dal is mashed properly. Add more boiled milk or water if needed. Mix well. Keep the cooker aside.
    Iyengar sweet pongal
  • In a kadai, boil and melt jaggery adding water. Strain the syrup in a wire mesh. (If the jaggery tastes too sweet, you can reduce to 3/4 cup)
    Iyengar sweet pongal
  • Add the syrup to the mashed rice and mix well. Add little more hot water or milk if the pongal is too thick at this stage. Add 1 tbsp ghee to avoid sticking of rice to the bottom of cooker.
    Iyengar sweet pongal
  • Mix well and boil till pongal comes to semi solid in consistency. Do not cook till too thick. It will harden as it cools down. So make it semi thick.  Remove from the flame.
  • Roast cashews in the remaining 1 tbsp ghee and add to pongal. (  I used fresh butter, melted to make ghee and roasted the cashews as suggested by my friend.) Add cardamom powder, a pinch of edible camphor and mix well. Add 1 tbsp more ghee and few more roasted cashews for garnishing. Serve hot !
    Iyengar sweet pongal
    Iyengar sweet pongal

    Enjoy !


  • The ratio of rice & water depends on the quality of rice. Old rice takes more water. For pongal festival, we buy new rice ( pudhu arisi).So it takes less water. I used 1:5 ratio of rice and water. You can also use 1:4 or 1:6 based on the rice.
  • Similarly the quantity of jaggery depends on the type of jaggery. If you use paagu vellam, you can add 1:1.5 ratio of rice & jaggery else use 1:2 as I did to get nice color and taste.
  • If you feel the sweetness is more, you can add more boiled milk or hot water to reduce the sweetness.
  • Edible camphor is the most important to get temple flavor.
  • You can also add powdered nutmeg and roasted cloves if you like.
  • Do not reduce ghee than the mentioned quantity. You must add more ghee to get ghee dripping pongal else pongal looks dry.
Try this easy, yummy Iyengar style Sakkarai pongal for this Pongal festival at home and enjoy !
Iyengar sakkarai pongal
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January 9, 2018

Mangalore Buns Recipe With Coconut Chutney – Banana Poori Recipe

 Mangalore buns 
Mangalore buns recipe @ Banana poori served with coconut chutney as side dish is one of the most popular breakfast combo in Karnataka. I have tasted this few times in hotels like Anna Kuteera, SLV etc. Mangalore buns is a kind of  Poori/ puri made with all purpose flour, banana, sugar and curd. As this poori tastes soft, spongy with a mild sweet taste, its called as buns. Mangalore buns cannot be prepared instantly. Its dough should be fermented for at least 4 to 6 hours or overnight to get the best results. Recently I prepared it for our breakfast along with coconut chutney by watching few YouTube video. It came out very well. We liked it very much. Its a unique, Karnataka style breakfast recipe. Friends, do try this banana poori / Mangalore buns at home. You will love it for sure. Ok, lets see how to prepare Mangalore buns recipe with step by step pictures and video.

Do check out my collection of 10 Poori varieties & 20 Side dish for Poori

Have a look at my Instant Mangalore Bonda recipe as well.

Mangalore buns with coconut chutney

Mangalore buns recipe - Banana Poori

Mangalore buns recipe - Banana Poori With Coconut chutney Mangalore buns recipe with coconut chutney as side dish. - Karnataka special breakfast recipe
Cuisine: Indian
Category: Breakfast
Serves: 6 to 8 no.
Prep time: 6 Hours
Cook time: 5 Minutes
Total time: 6 Hours 5 Mins

For Mangalore buns
1 cup - 250ml
  • All Purpose flour - 1 cup
  • Ripen Banana - 1 no ( I used 2 small yelakki banana)
  • Sugar - 1 tbsp (Add 1.5 tbsp for more sweetness)
  • Curd - 1.5 tbsp  (Add 2 tbsp if needed)
  • Salt - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Cooking soda / baking soda – 1/4 tsp
  • Cooking oil - To deep fry
Coconut chutney
  • Grated coconut – 1/2 cup
  • Green chillies – 3 to 5 nos (Adjust based on spice level)
  • Tamarind – a small pinch
  • Curry leaves – 3 leaves (optional)
  • Coriander leaves - 1 tbsp
  • Fried gram dal – 1 tbsp
  • Garlic cloves – 2 no.
  • Salt & water – as needed
  1. In a wide bowl, mash the banana with a fork.
  2. Add curd, sugar, salt, all purpose flour and mix well
  3. Make a dough without adding water.
  4. Cover and keep it aside for minimum 6 hours.
  5. Knead it well and make thick, round poori.
  6. Deep fry it both the sides till golden brown.
  7. Remove in a tissue paper. Serve hot with coconut chutney.
  • In a wide bowl, mash the ripen banana with a fork or hands. Do not grind in a mixie.  
    Mangalore buns
  • To this, add salt, sugar, cooking soda, cumin seeds and curd.Mix well to make a paste.
    Add all purpose flour gradually and mix well to make a dough. Do not add water. Add little curd if needed. Knead for few minutes. Dough should be thick. Cover the dough and rest for minimum 6 hours or overnight. 
    Mangalore buns
  • Grease your hands with little oil and knead the dough for few minutes. Make small balls of uniform size. Dust the ball with maida and roll it to small, thick poori of palm size. Arrange in a plate.
    Mangalore buns
    Mangalore buns
Mangalore buns
  • Heat oil and drop a pinch of dough. If it rises to the top immediately, drop one poori. Splash oil over the puri and press gently. It will become puffy. Flip it and cook the other side till golden brown. Remove in a tissue paper and drain it.
    Mangalore buns
    Mangalore buns
  • Grind all the ingredients given under “Coconut chutney” to a smooth paste adding required water. You can temper the chutney if you like. Serve hot poori with coconut chutney.
    Coconut chutney for mangalore buns
    Enjoy !


  • You can add more sugar if you like more sweet taste.But color of poori would be dark. 
  • Do not use water to make the dough.Add little more curd if needed.
  • Resting time of minimum 6 hours is needed. Overnight is also fine.
  • If you rest the dough for lesser time, Poori will come out hard and chewy.
  • For variations you can add equal quantity of wheat flour and maida. But poori comes out bit dense in texture.

Try this yummy, Karnataka special Mangalore buns with coconut chutney for your breakfast.
Tastes Yummy !
Mangalore buns recipe
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January 5, 2018

Orange Peel Pickle – Instant Orange Skin Pickle Recipe

Orange peel pickle
Orange peel pickle is one of the easy and yummy pickle recipes that can be prepared instantly. It doesn’t need any soaking or setting time. You can taste it immediately. When my MIL prepared this instant pickle recipe with orange skin, I never expected that it would taste so good with curd rice. We loved it a lot. Actually we prepared orange skin pachadi and orange skin pickle at the same day. Even though both tasted good with its own taste, my vote is for this pickle. I must thank my MIL for teaching me this easy pickle recipe.You too give a try and let me know how you liked it. Ok, lets see how to make orange peel pickle with simple and easy ingredients.
Check out my other orange recipes :
Orange skin pickle

Orange Peel Pickle Recipe

Orange Peel Pickle Recipe How to make Instant pickle recipe using Orange skin
Cuisine: Indian
Category: Pickle recipes
Serves: 1/4 cup
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 250ml
  • Orange Skin - 1/4 cup
  • Red Chilli Powder – 1.5 tsp
  • Powdered Jaggery – 1 tbsp
  • Small sized Lemon - 1/2 no
  • Roasted Methi seeds powder – 1/8 tsp
  • Turmeric powder – 1/4 tsp
  • Water – 1/2 cup
  • Hing – 1/4 tsp
  • Salt - A needed
To Temper
  • Cooking oil or sesame oil – 1 tbsp
  • Mustard seeds - 1/2 tsp
  1. Wash and chop orange skin into small pieces.
  2. Pressure cook in high flame for 2 whistles adding little water.
  3. To the cooked orange pieces, add red chilli powder, hing, turmeric powder, methi powder, jaggery and salt.
  4. Boil in a kadai adding water. Switch off the flame and add lemon juice. Mix well.
  5. Temper mustard seeds and add to the pickle. Store in a clean box after pickle cools down.
  6. Stays good for a month when stored in a refrigerator.
  • Wash the orange skin and chop into small pieces. Pressure cook it adding little water in high flame for 2 whistles.Open the lid after steam is released. Drain the excess water if any. Keep the cooked orange pieces in a bowl.
  • Dry roast methi seeds till it starts to turn golden brown. Powder it using a mortar and pestle and set aside.
    Orange peel pickle
  • Add red chilli powder, turmeric powder, hing, methi seeds powder, crushed jaggery and salt.Mix well.
    Orange peel pickle
  • Add this mixture to a kadai and add 1/2 cup of water. Mix well and boil in low flame for few minutes till the raw smell of spice powders vanish. Add little more water if pickle looks too thick while boiling. Check for taste and add more red chilli powder, jaggery or salt if needed.
    Orange peel pickle
  • Switch off the flame when the pickle looks semi solid because it thickens when it cools down. Switch off the flame and add the juice of half of a small lemon. 
  • In a small kadai, temper mustard seeds in oil and add to the pickle. Mix well and let it cool down.
    Orange peel pickle
  • Let it cool down and store in a clean glass bottle. Use clean spoon every time while you handle. It stays good for a month if refrigerated.
    Enjoy with curd rice !


  • Adjust the quantity of red chilli powder as per your taste..
  • You should cook the orange pieces before adding spice powders else it will become chewy and hard while cooking.
Try this yummy orange skin pickle and enjoy with rice ! Don’t forget to check out my other orange peel recipes.
Orange skin pickle

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January 3, 2018

Green Chutney For Chaat Using Preethi Turbo Chop

Green chutney for chaats
Green chutney recipe can be prepared in many ways based on the requirement. Today I have shown how to make green chutney for chaats with simple ingredients. I prepared this chutney using Preethi turbo chop I received recently for a review. When I got a request to review this product, I accepted it happily as Preethi is one of my favorite brands for kitchen appliances. I have been using Preethi products for more than 10 years and it would be my first choice for mixer grinders.
Preethi turbo chop
Preethi Turbo Chop is a handy, electric vegetable chopper that perfectly chops the vegetables very finely in no time. It has a 450W powerful motor and sharp blade. So it takes less than a minute to chop onion, tomato and other veggies finely. It also helps to grind chutneys, dips, sauce and puree tomato, onion and coconut masala for gravies. Its an ideal gadget for Indian cooking. Basically Indian cooking needs lots of chopping works. This useful gadget makes our job much easier. Chopping gets done in one touch operation which saves lot of time. Working women, bachelors and people who wants to spend less time in chopping during busy morning hours would find this gadget very helpful. Price is also reasonable. As I already have Philips Chopper and blender, I could easily compare both the products. Preethi turbo chop is easy and fast to use than other brands.


Preethi turbo chop


Washable and food grade Lid
Transparent, food grade Bowl with measurements
One Sharp blade
A Motor unit
Plug and instruction manual.

  • Powerful Motor
    It has 450 Watts powerful motor in this category
  • One Touch Operation
    It does operations like Chopping, Puree, and Grinding in less than a minute
  • Quality
    The blade is made up of food grade stainless steel - Laser sharp blades gives superior chopping performance
    It is a food grade material
    Blade is a stainless steel material for longer life
  • Reliability
    Easy View - Transparent bowl enables us to have complete control over chopping process
    1 Year Warranty
    Life Long Free Service
Model No. : Turbo Chop
  • Voltage: 230V AC 50 Hz
  • Power Consumption: 450 Watt
  • Capacity: 0.7 Ltr Bowl
  • Warranty: 1 Year



  • Preethi turbo chop looks small & handy. So it occupies less space in kitchen counter.
  • Chops the vegetables very finely in less than a minute.
  • Chops the nuts & dry fruits too.
  • It works really great if you want to grind masala to a coarse paste.
  • Perfect for making salsa.
  • You should do it only in batches if you are chopping in large quantity.
  • For smooth paste, it takes more than a minute to grind. At that time, the motor body gets heated slightly.
  • It would have been better if the product has a wiper/whipping blade for whipping curd & milkshakes.
In the picture below, you can find finely chopped onion, tomato and boiled kabuli chana paste for making chana masala.
Preethi turbo chop

Green chutney for Chaat

Green chutney for Chaat How to make green chutney for chaat
Cuisine: Indian
Category: Chutney Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 2 Minutes
Total time: 7 Minutes

1 cup - 250ml
  • Coriander leaves - 1/2 cup
  • Mint leaves - 1/4 cup
  • Green chilli - 2 nos
  • Lemon juice - 1 tsp
  • Sugar - 1/4 tsp
  • Cumin powder - 1/4 tsp
  • Garlic cloves - 2 nos
  • Ginger - Very small piece ( Quarter inch)
  • Salt - as needed
  1. Wash & Chop coriander leaves & mint leaves roughly.
  2. In the Preethi turbo chop, take all the ingredients given above.
  3. Grind to a smooth paste adding required water.
  4. You should wipe the sides and grind at regular intervals to make a smooth paste.
  5. Remove in a bowl. Dilute with little water while making chats.
  6. Store and refrigerate in a clean bottle. It stays good for a week in refrigerator.
  • Wash and chop coriander leaves, mint leaves roughly. Take all the ingredients given in the list. Take the Preethi turbo chopper bowl and fit the blade. Add all the ingredients to it. (You can use mixie instead of turbo chop and grind to paste.)

  • Cover with the lid and grind it without adding water. Wipe the sides, add required water and grind till smooth. Wipe the sides again and grind if needed.

  • After the chutney becomes smooth, transfer to a bowl. Store in a box , refrigerate and use clean spoon every time.  You can dilute the chutney adding little water while adding in chaats.

  • Stays good for a week to 10 days in refrigerator.Enjoy !

 Try this easy, yummy Chaat chutney at home and use it for making bhel puri, papdi chaat, pani puri etc.

Green chutney for chaat

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