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April 19, 2019

Black Rice Idli Dosa Recipe – Karuppu Arisi Idli Dosai

black rice idli

Black rice idli, dosa and sweet paniyaram was my recent try using black rice/ Karuppu arisi (Kavuni arisi). Black rice / Karuppu arisi popularly known as kavuni arisi is a rice variety with amazing health benefits. Recently I shared Chettinad special Kavuni arisi sweet recipe. When I shared that recipe, some of my readers asked me to share more black rice recipes. So I made black rice sweet paniyaram and idli, dosa. Both came out well in the first attempt. I thought of starting with this soft and spongy black rice idli, dosa recipe. Next week I will post the paniyaram recipe. Here I have used idli rice and black rice in equal quantities. The quantity of rice and urad dal is important to get a soft and spongy idli. I have also used some poha / pressed rice for additional softness. Friends do try this healthy black rice idli / karuppu arisi idli and dosa. You will love it.

Check out my 15+ idli varieties !

karuppu arisi idli

black rice dosa

Black rice idli dosa recipe

Black rice idli dosa recipe

Black rice idli dosa recipe / Karuppu arisi idli dosa using black rice, idli rice, urad dal, pressed rice and fenugreek seeds.

Cuisine: Tamil nadu
Category: Idli varieties
Serves: 20 nos.
Prep time: 12 hours
Cook time: 10 Minutes
Total time: 10Hours 10Minutes

1 cup = 250ml
  • Black rice / Karuppu arisi - 1 cup
  • Idli rice / salem rice - 1 cup
  • White, Round urad dal - 1/2 cup
  • Methi seeds / Fenugreek seeds - 1/2 tsp
  • Thick Poha / Pressed rice / aval - 2 tbsp
  1. Wash and soak idli rice, black rice, urad dal, methi seeds and poha for 6 hours.
  2. Black rice takes longer time to soak.
  3. Grind everything to a smooth paste adding required water and salt.
  4. Transfer the idli batter to a vessel. Mix the batter with hands.
  5. Cover and ferment over night. The next morning mix the batter well.
  6. Steam in idli pot till done. Remove and enjoy with chutney, sambar !
  • Wash the black rice thrice in a wide bowl. Add idli rice, urad dal, methi seeds and poha. Wash everything together for once or twice. Soak it for 6 hours minimum because black rice takes longer time to soak.
  • black rice idli
  • Grind everything to a smooth paste in a mixie or grinder. Use ice cold water for grinding if you use mixie. While grinding you can add salt if you like OR add it the next day before making idli.

  • After grinding the batter, transfer to a big vessel. Mix it with hands to aid fermentation. Cover the vessel and leave the batter overnight or 8 hours minimum to ferment. Consistency of batter should be like regular idli rice idli
  • The next day, batter would have raised well. Mix it well and pour the batter in a greased idli plate.

  • Boil water in idli pot. Place the idli plate and steam it for 10 to 15 minutes in high flame till idli is cooked well. Cracks may form on top of idli. But it will be soft.
  • black rice idli
  • Remove the idli plate and rest it for 5 minutes before removing the idli. Take the idli and serve hot with chutney or sambar. I made dosa the next day. For making dosa, add little water to the batter if needed. Heat dosa pan, pour a ladleful of batter and spread it. You can make it thin or thick as you like. Flip and cook both the sides. Remove and serve hot ! 
  • black rice idli
    Enjoy !


  • For variations, you can soak  and grind black rice, idli rice, methi seeds together. Soak urad dal separately and grind it first. Mix both the batter and ferment it. In that case, skip poha.
  • Color of idli may vary based on the color of black rice. Some rice looks reddish. 
  • This batter stays good for 3 days in refrigerator but it turns sour the next day. You can make dosa with it. 

Healthy black rice idli dosa is ready to enjoy with chutney and sambar !
Kavuni arisi idli
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April 16, 2019

15 Coconut Chutney Recipes – Coconut Chutney Varieties For Idli, Dosa

coconut chutney varieties

Coconut chutney recipe is the most preferable south Indian side dish for idli, dosa. Most of the coconut chutney recipes require no cooking. So it can be prepared without fire. I have blogged nearly 15 coconut chutney varieties for idli, dosa and rice. So I thought to have a collection of coconut chutney recipes under one page for easy reference. In South India, especially in Tamil nadu and Kerala, coconut is a vital ingredient in our regular cooking. We use coconut in chutney, kuzhambu, kootu, poriyal and even in kurma varieties to grind masala. Basically coconut chutney recipes are easy to make and simple to prepare under minutes. If you want to make a quick side dish for idli, dosa during busy morning hours, coconut chutney is the best option. One can make N number of variations in a simple coconut chutney and come up with varieties. In this collection, you can find hotel style coconut chutney, green coconut chutney, red coconut chutney, coconut chutney without chana dal, coconut chutney for travel, few Kerala style coconut chutney recipes, Karnataka style coconut chutney and much more. Most of these chutney recipes are learnt from my mom, MIL and cook books. I have also shared 3 different types of coconut chutney recipes in a video. Ok, lets see the collection of 15 coconut chutney varieties below.

Check out my 65 chutney recipes for idli, dosa 

15 chutney recipes/ thogayal for rice. 

15 idli varieties 

 30 Idli sambar recipes 

20 side dish for poori 

20 Kurma varieties for roti, poori, idli, dosa 

70 Kuzhambu recipes for rice

Coconut Chutney Varieties

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April 12, 2019

Tamil New Year Recipes / Tamil Puthandu Recipes

Tamil new year recipes

Here is a list of Tamil new year recipes/ Tamil puthandu special recipes for pooja and lunch menu. On varusha pirappu day we offer mango pachadi, arisi paruppu payasam, neer mor and panakam to God. Apart from this, we make no onion no garlic lunch menu by making sambar, thayir pachadi with gooseberry or carrot or lady's finger, kootu or poriyal, urad dal vada with pepper. This menu is more like amavasya food / no moon day lunch. Some people also make 5 rice varieties like lemon rice, tamarind rice, coconut rice, sweet pongal and curd rice instead of making full meals. But usually I make Lady’s finger sambar, Gooseberry or carrot thayir pachadi, raw mango pachadi, raw banana poriyal or broad beans poriyal, rice and moong dal payasam , urad dal vada. I have given the links for all these recipes below. I have also shared the links for other options. Do check it out and try the menu according to your convenience and family practice.

Also check out my post on How to celebrate Tamil New Year at home  !

Tamil new year lunch menu

Tamil New Year Recipes Links



    Variety Rice Recipes + Vada + Payasam

    Check out my Full meals lunch menu post to view the order of arranging the dishes in banana leaf.

      OTHER OPTIONS FOR KUZHAMBU(Skip onions and make it for festival day to offer God)





      Check out my 18 Payasam Varieties for full collection.



      • Rava Kesari Recipe

      • Kesaribath - Karnataka style

      • Milk kesari/Paal kesari recipe

      • Semiya/Vermicelli kesari

      • Microwave rava kesari

      • 12 Kesari varieties


      • Tamil nadu lunch menu 1

      • Tamil nadu lunch menu 2

      • No Onion No Garlic Lunch Menu

      • All the above recipe links are for variations. You can try any based on the availability of ingredients. Its not a hard and fast rule to make a full meals and offer GOD. Some people celebrate Tamil new year just by offering a payasam & vada. If you are a bachelor and wish to do the pooja, you can simply soak Poha/Aval in milk adding sugar &amp cardamom and offer to God. GOD will accept everything and anything if done whole heartedly. The celebration procedure I have shared here is based on my family practice. It may vary as per your tradition and custom. So beginners, please consult the elders of your family and do the pooja.

        Wish you all a very happy and prosperous Tamil New Year !!
        அனைவருக்கும் இனிய தமிழ் புத்தாண்டு நல் வாழ்த்துக்கள் !!!
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      April 9, 2019

      Easy Tomato Garlic Chutney For Idli Dosa - Thakkali Poondu Chutney

      Tomato garlic chutney
      Usually I make tomato raw garlic chutney for roti and paratha. Recently my sister Radha was telling me about this tomato garlic chutney without onion (Thakkali poondu chutney in Tamil) for idli, dosa. I found it so easy and tried it for our breakfast yesterday. It came out really well and tasted great with dosa. I am sure it tastes the best with hot idli when drizzled with a tsp of gingely oil. Its a very simple chutney recipe with 3 basic ingredients tomato, garlic and red chilli powder. But one thing we should remember is to add the right quantity of tomato and garlic else chutney tastes bitter or smells pungent. So I always add a pinch of tamarind to balance it. Friends, do try this chutney and enjoy with idli, dosa. It stays good for a week when refrigerated. So you can make in bulk quantity. I hope it stays good for one day travel as this chutney is without onion. As summer vacation is started, you must be travelling to places with packed food. You can try this chutney, pack in an air tight box to avoid oil leakage, use a clean spoon and use it for a day or two. Ok lets see how to make this easy, yummy tomato garlic chutney for idli, dosa with step by step pictures.

      Also check out my 20 tomato chutney varieties, 65 chutney recipes too.

      Tomato garlic chutney recipe

      Tomato garlic chutney recipe for idli, dosa

      Tomato garlic chutney recipe for idli, dosa

      Easy tomato garlic chutney for idli, dosa / Thakkali poondu chutney

      Cuisine: Indian
      Category: Chutney Recipes
      Serves: Serves 2
      Prep time: 5 Minutes
      Cook time: 10 Minutes
      Total time: 15 Minutes

      To grind
      • Ripe tomato / thakkali - 2 
      • Garlic cloves / Vellai poondu - 8 ( use 4 for malai Poondu/ big cloves/
      • Tamarind – a small piece
      • Salt & water - as needed
      To saute in oil
      • Gingely oil / Nalla ennai - 2 tbsp
      • Mustard seeds - 1/2 tsp
      • Urad dal – 1/2 tsp
      • Curry leaves - Few
      • Red chilli powder – 1 to 1.5 tsp (Adjust as per taste)
      1. In a mixie jar, take the washed and chopped tomato, peeled garlic cloves, tamarind and salt.
      2. Grind to a smooth paste adding enough water.
      3. In a kadai, heat oil. Temper mustard seeds, urad dal, curry leaves.
      4. Lower the flame and add red chilli powder. Mix quickly without burning it.
      5. Add the chutney immediately and mix well.
      6. Rinse the mixie jar with little water and add to chutney.
      7. Boil in low to medium flame till oil releases in sides.
      8. Switch off the flame. Cool down and enjoy !

      • Wash and chop the tomato. Peel the garlic cloves. In a mixie jar, take the tomato, garlic cloves, salt and grind without water. Add some water and grind to a smooth paste if there are tomato chunks. Set aside.
      • Tomato garlic chutney recipe
      • In a wide kadai, heat gingely oil. Splutter mustard seeds, urad dal and curry leaves.

      • Lower the flame completely and add red chilli powder. Mix quickly without burning it.

      • Now add the ground tomato garlic paste. Rinse the mixie jar with 1/2 cup of water and add to chutney. Mix well.
      • Tomato garlic chutney recipe
      • Let it boil in medium flame till oil releases in its sides. Color of the chutney also becomes dark
      • Enjoy this yummy tomato garlic chutney with hot idli, dosa. It stays good for 3 to 4 days when refrigerated.


      • Adjust the quantity of red chilli powder as per its spice level.
      • If you are using big sized garlic cloves, you can reduce its quantity.
      • Make sure you do not burn the red chilli powder while sauting in oil. So do it in low flame.

      Easy, yummy tomato garlic chutney ready. You can enjoy with idli or dosa !
      Thakkali poondu chutney
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      April 7, 2019

      Tamil Brahmin Sambar Powder Recipe – Iyer Style Sambar Powder Recipe

      Tamil brahmin sambar powder
      I got this Tamil brahmin style sambar powder recipe from my neighbor friend Subha’s MIL. She is from Trichy. When I was telling Subha about my interest in Tamil brahmin recipes (Tambrahm style), she introduced her MIL who is an expert cook. I learnt few basic Tamil Iyer style recipes like sambar, rasam, more kuzhambu, vatha kuzhambu, puli sadam, pachadi and wrote down all of them in my notebook. At that time she shared her traditional, homemade sambar powder recipe and gave me a box full of it. I also prepared sambar using this sambar powder by adding mixed vegetables. It was so good and flavorful. Soon I will post the brahmin style sambar recipe here. Now I have given the ingredients for sambar powder in bulk quantity. You can sun dry them or dry roast in a kadai. Grind in a flour mill and store it for months. Soon I will try to ask her for smaller portion and update this post. Ok lets see how to make Tamil brahmin style sambar powder recipe.\

      Check out my mom's Tirunelveli style and MIL's Thanjavur style sambar powder recipes too.

      Rasam powder recipe

      Idli sambar powder

      Homemade garam masala powder

      Other homemade powders

      Iyer sambar powder recipe

      Tamil brahmin sambar powder recipe

      Tamil brahmin sambar powder recipe

      Tamilnadu brahmin style sambar powder recipe for making lunch sambar.

      Cuisine: Tamil brahmin
      Category: Sambar powder
      Serves: -
      Prep time: 4 Hours
      Cook time: 10 Minutes
      Total time: 4H10Minutes

      1 cup = 250ml
      • Coriander seeds / Dhania - 3/4 kg
      • Red chilli - 1/4 kg (Use 1/2 kg for more spice)
      • Toor dal, Urad dal, Chana dal - 200 gms each
      • Pepper - 50 gms
      • Cumin seeds / Jeera - 50 gms
      • Methi / Fenugreek seeds – 1.5 tbsp
      • Turmeric sticks / Virali manjal - 100 gms
      1. Take all the ingredients mentioned for sambar powder.
      2. Spread in a wide plate and dry them under the sun for 3 to 4 hours.
      3. Instead you can dry roast all the ingredients one by one for few minutes without burning them.
      4. Let it cool. Grind in a rice flour mill to a smooth powder.
      5. After grinding spread the sambar powder in a clean sheet. Let it cool down.
      6. Then transfer to an air tight box.
      7. Take the quantity required for 15 days and store in a box separately.
      8. Use clean spoon to handle and store for months. Enjoy !
      • Measure and take all the ingredients given above in a wide plate. Sun dry them for 3 to 4 hours. 

      • Instead of drying under the sun, you can dry roast all the ingredients one by one in a kadai just to heat them slightly. Do not burn any ingredient. It is done to remove the moisture content.

      • Transfer to a plate and let it cool down. Grind in a rice flour mill to a smooth powder.

      • Spread the sambar powder in a clean sheet and let it cool down. Then transfer to a big air tight container. Take the quantity required for 10 to 15 days and store in another small box.

      • Use a clean spoon to handle this powder. It stays good for months. Mami told they keep this powder up to 3 to 4 months.

      • For making sambar, you can use 1 to 2 tsp depending on the need. Soon I will post a detailed post about it.

      • Enjoy !


      • You should either sun dry the ingredients or dry roast in a kadai without burning the ingredients.
      • Its always better to store the sambar powder in two containers. Bulk quantity in one and smaller portion of it in another container. This helps to retain the flavor of sambar powder for long time.

      Try this Tamil brahmin sambar powder recipe and use it for months !

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      April 2, 2019

      Arachuvitta Sambar Without Dal For Rice

      sambar without dal for rice
      I wanted to try arachuvitta sambar without dal for long time. My friend told it tastes great for both rice and idli. So I wanted to give a shot and I had bookmarked some YouTube videos too. Finally I tried it last week for my lunch as I was in short of toor dal in my kitchen. This is more like Tamil brahmin’s style varuthu aracha kuzhambu / arachuvitta kulambu for rice but without using dal. You don’t need to use toor dal or moong dal in this recipe. The aroma of freshly roasted and ground spices is the highlight for this sambar recipe. It helps to give great flavor and thickness to this sambar.  Not only dal, less tamarind and coconut is used in this recipe. When you feel bored of the regular paruppu sambar for rice, you can try this. If you want to avoid dal in your diet for health reasons, you can make this kuzhambu. As I prepared this with mixed vegetables like carrot, beans, potato, chayote, brinjal it came out very flavorful, tasty and healthy. You can also add drumstick, lady’s finger, pumpkin, turnip if you like. You can also prepare this masala powder in advance and make this sambar instantly. Bachelors and working women would find it helpful. Friends , do try this sambar recipe without dal and enjoy with rice. I personally liked it with idli, dosa too !

      Check out my brahmin style arachuvitta sambar, no onion no garlic udupi sambarbrahmin style potato currybrahmin style vatha kuzhambu

      sambar without dal

      Arachuvitta sambar without dal for rice

      Arachuvitta sambar without dal for rice

      Arachuvitta sambar without dal for rice adding mixed vegetables.

      Cuisine: Tamil nadu
      Category: Side dish
      Serves: Serves 4
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes

      1 cup - 250ml
      • Mixed vegetables - 1 cup ( 1 carrot, 5 beans, 1 potato, 1/2 chayote, 2 brinjals)
      • Big onion - 1 (Chopped)
      • Ripe tomato - 1
      • Tamarind – Big gooseberry size
      • Sambar powder - 1/2 tsp
      • Turmeric powder - 1/4 tsp
      • Cooking oil - 1 tbsp
      • Hing/Asafetida - 2 pinches
      • Salt & water - as needed
      To roast and grind
      • Cooking oil - 1 tbsp
      • Coriander seeds / Dhania - 1 tbsp
      • Chana dal - 1 tbsp
      • Cumin seeds - 1/2 tsp
      • Methi seeds/ Fenugreek seeds - 1/2 tsp
      • Curry leaves – 5 leaves
      • Red chilli - 4 ( I used Kashmiri chilli/ Byadgi chilli for bright red color)
      • Grated coconut - 1 tbsp
      • Raw rice – 1/2 tsp
      To Temper
      • Ghee – 2 tsp
      • Mustard seeds – 1/2 tsp
      • Cumin seeds / Jeera – 1/4 tsp
      • Curry leaves - Few
      1. Wash and chop all the vegetables into cubes. Set aside.
      2. Heat oil in a kadai and roast all the ingredients given under ‘To roast’. Lastly add coconut, roast for a minute. Grind to a powder. Set aside.
      3. Heat oil in a pressure cooker base. Saute onion,curry leaves and mixed vegetables.
      4. Add tomato and saute till mushy. Add turmeric powder, sambar powder, salt and tamarind extract.
      5. Lastly add the ground powder, mix well. Add some water if needed.
      6. Pressure cook for one whistle in low flame. Temper mustard seeds in ghee and add to sambar. Garnish with coriander leaves. Enjoy with plain rice !

      • Wash and chop vegetables, onion, tomato and set aside. Soak tamarind in 1 cup of water. Heat oil in a kadai. Roast chana dal, coriander seeds, red chilli, methi seeds, cumin seeds, raw rice in low flame till nice aroma arises. Lastly add curry leaves , grated coconut. Saute for a minute. Switch off the flame. Grind to a powder. Set aside.
      • sambar without dal for rice  
        sambar without dal for rice

      • Heat oil in a pressure cooker base. Saute onion few curry leaves, mixed vegetables. Then add tomato and saute till mushy.
      • sambar without dal for rice
      • Add salt, turmeric powder, sambar powder. Saute well. Add 1 cup of tamarind extract.  Add the freshly ground masala powder too.
      • sambar without dal for rice
      • Mix well. If the kuzhambu is too thick, add 1/2 cup more water. Pressure cook everything in very low flame for one whistle. For this, keep the flame high till steam comes out. As soon as steam starts to come off, reduce the flame to completely low.

      • Pressure cook in low flame for one whistle. Switch off the flame. Remove the lid after steam is released. Mix well and see the consistency of kuzhambu. If thick, add some water, check for salt and boil for a minute. If fine, you can do the tempering part.
      • sambar without dal for rice
      • For tempering , heat ghee in a small kadai. Splutter mustard seeds, curry leaves and cumin seeds. Add to the sambar and mix well. Garnish with coriander leaves. Close the bowl with a lid. Give a standing time of 30 minutes to 1 hour for best taste. Tastes great the next day. So you can refrigerate and use this kuzhambu for 2 to 3 days.

      • Enjoy !


      • Adjust the quantity of red chillies as per your taste. I used byadgi chillies which gives bright color but tastes less spicy. 
      • Flavor of this sambar varies based on the red chilli. 
      • Addition of rice in the masala helps to give thickness to the kuzhambu. You can skip it too.

      Try this yummy arachuvitta sambar without dal. Enjoy with plain rice adding a tsp of ghee !
      arachuvitta sambar without dal

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      March 27, 2019

      Kara Dosai Recipe –Toor Dal Dosa Recipe

      Kara dosai recipe
      I learnt this kara dosai recipe / Toor dal dosa from my friend Shalini. She shared her mom’s recipe with me. This karam dosa looks similar to adai / mixed dal dosa but its different in ingredients and taste. Also the batter needs fermentation. So this dosa cannot be prepared instantly like adai. Idli rice, dosa rice / raw rice and toor dal are the base ingredients for this dosa recipe. It is prepared without urad dal. You can make both super crispy dosa and thick dosa with this batter. But this dosa batter becomes sour quickly. So its better to use it within 2 days by refrigerating the batter. Ok, lets see how to make this yummy, colorful kara dosai  also known as toor dal dosa with step by step pictures.

      Check out my other dosa varieties too !
      Kara dosai recipe

      Kara dosai recipe / Toor dal dosa recipe

      Kara dosai recipe / Toor dal dosa recipe

      How to make kara dosa / toor dal dosa recipe with step by step pictures.

      Cuisine: Indian
      Category: Dosa varieties
      Serves: 20
      Prep time: 10 Hours
      Cook time: 5 Minutes
      Total time: 10H5Minutes

      1 cup = 250ml
      • Idli rice / parboiled rice - 1 cup
      • Dosa rice / Raw rice - 1 cup
      • Toor dal - 1 cup
      • Red chilli - 10 to 12
      • Grated coconut - 1/4 cup
      • Tamarind - small piece
      • Cumin seeds - 1/2 tsp
      • Hing / Asafetida - 1/2 tsp
      • Salt - as needed
      • Cooking oil - to drizzle over dosa
      1. Wash and soak rice and toor dal together for 4 hours.
      2. In a big mixie jar, grind red chilli, coconut, tamarind, salt and hing.
      3. Add rice + dal and grind in batches to a smooth batter adding enough water.
      4. Mix the batter with hands and ferment overnight or 8 hours.
      5. Make thin or thick dosa as you wish. Serve with coconut chutney or jaggery !
      • In a wide bowl, take the rice + toor dal. Wash it twice. Add enough water and soak them together for 4 hours.

      • In a big sized mixie jar, take the red chilli, grated coconut, tamarind, cumin seeds, hing and salt. Grind to a coarse powder.
      • Kara dosai recipe
      • Add soaked rice + dal and grind in batches to a smooth paste. Mix all the batter together using your hands. Keep the batter covered. Ferment overnight or 8 to 12 hours depending on the weather.
      • Kara dosai recipe
      • The next morning mix the batter. Add little water if needed and bring to dosa batter consistency.
      • Kara dosai recipe
      • Heat a dosa pan. Pour a ladleful of batter. Spread the batter to thin or thick dosa as you like. Drizzle a tsp of oil around the dosa. Cook for few minutes till golden in the bottom.

      • Flip the dosa and cook the other side too. Remove the dosa and serve hot with coconut chutney.
      • Kara dosai recipe
        Enjoy !


      • Adjust the quantity of red chillies as per your taste.
      • You can use either dosa rice or raw rice (Sona masoori) for lunch.
      • If you want you can reduce the quantity of toor dal to 3/4 cup.

      Try this yummy kara dosai and enjoy !
      Toor dal dosa
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