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December 31, 2010


I tried this from Mallika badrinath’s cookbook.It tasted excellent and easy to prepare. Its a nice combo for roti  & naan..

palak paneer

  • SPINACH/ PALAK bunches – 2  nos (medium size ) or 2 cups of leaves.
  • Paneer – 1/2 cup
  • Butter or  Ghee or oil – 2 tbsp
To grind
  • Big onion – 2 nos.
  • Tomato – 4 nos
  • Green chilly – 3 - 5 nos
  • Ginger – 1 inch piece
  • Coriander leaves – 1/4 bunch
  • Curry leaves – a few
  • Cardamom – 1 no
  • Cloves – 2 nos
  • Cinnamon stick – 1 inch length
  • Grated coconut – 1 tbsp
  • Khus khus / poppy seeds – 1/2 tsp
  • Dhaniya powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Jeera / cumin seeds – 1/2 tsp
Fresh cream or malai ( Milk skin/paalaadai) - 1 tbsp

  • Wash & chop the spinach leaves .Heat oil in a kadai and saute the leaves till it shrinks and cook well..set aside.
  • Grind all the ingredients given under "to grimd"  to a smooth paste and finally add the cooked palak .. Grind smoothly and set aside.
  • Heat a kadai with ghee / oil and add the ground paste. Saute till the raw smell disappears.
  • Take the paneer cubes and put it in boiling water for 15 mins.Put the paneer cubes in the masala and add little water.
  • Cover cook for sometime stirring in between.
  • Switch off the flame and add few drops of lime juice and a tbsp of cream . Mix well & serve..
Enjoy hot with roti, naan ..

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December 17, 2010


rava ladoo picture

My MIL is an expert in making Rava ladoo without using milk and coconut (Semolina ladoo in English). Generally South Indians make rava laddu for special occasions at home. People make this sooji ladoo just by using roasted rava. But my MIL makes it different from the usual method. Just because of this variation my husband loves this ladoo a lot. I’ve tried this rava laddu for many occasions. Its a fool proof recipe. It never went wrong. Try this and let me know friends :) I am bad in shaping the ladoos .So please bear with the irregular shapes;) Ok, lets see how to prepare rava laddu with step by step pictures.


1 cup - 250ml
  • Rava/Sooji/Semolina – 1 cup
  • Sugar – 3/4 cup (Use 1 cup if u want more sweetness)
  • Elachi / Cardamom seeds – 3 to 4 nos (powdered)
  • Ghee – 4 - 5 tbsp ( add little by little )
  • Cashews – 8 to 10 nos (break into pieces)
  • Dry roast the rava till nice aroma arises. Make sure the color of rava doesn’t change. In a mixie powder the rava , sieve it.
rava ladoo tile2
  • Powder the sugar & sieve it . Mix them well.
rava ladoo tile1
  • Now add the roasted cashews and elachi powder . Mix well.
  • Add the Melted ghee little by little and mix well. Stop the ghee when u are able to make a ball..Make even sized balls out of it and store in an air tight container. Enjoy !!
rava ladoo tile3
U can add milk and reduce ghee to make laddus . But the shelf life will be reduced..

rava laddu

rava ladoo box


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December 13, 2010

Garlic Kara Pori Recipe - Spicy Murmura Recipe - Spicy Puffed Rice With Garlic - Easy Snacks Recipes


Kara pori / Spicy puffed rice/ spicy murmura with garlic is our family favourite snack recipe which I learnt from my MIL. I usually make this with leftover/soggy puffed rice we buy for Saraswathi pooja. Its a very simple,easy to make,low calorie and tasty snacks recipe which can be eaten all through the day without guilty. Lets see how to make this spicy puffed rice recipe with garlic. Soon I will share a no garlic masala kara pori recipe.
Do check out my Beach style kara pori recipe here Smile.

Kara pori

Kara pori/Spicy puffed rice recipe

Kara pori/Spicy puffed rice recipe Kara pori recipe - Spicy puffed rice recipe with garlic flavor
Cuisine: Indian
Category: snacks
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes
1 cup - 250ml
  • Puffed rice/Murmura/Pori - 2 cups
  • Ghee - 1 tbsp
  • Roasted peanuts and fried gram dal - a fistful ( optional)
  • Curry leaves - few
  • Sambar powder - 1 tsp  
  • Salt - a pinch
  • Turmeric powder - 1/8 tsp
  • Garlic cloves - 7 nos (crushed slightly with skin)
  • Roasted peanuts & fried gram dal - a handful ( optional)

  • Take a wide mouthed kadai and add a tbsp of ghee.Spread it all over the pan.When it becomes hot,add the peanut and dal ( If adding ), Curry leaves, sambar powder,  salt, turmeric powder and slightly crushed garlic flakes ( no need to peel the skin)..Fry everything for a moment in low to medium flame.Do not burn them.Nice aroma arises. Now add the puffed rice, toss it till its coated uniformly and switch off the flame. Mix it well with the fire off and allow the puffed rice to remain in the kadai for sometime to become crispy.( Note: If u try to eat it hot, puffed rice will be soggy & soft.It will become crispy only after it cools down).
  • For variations, you can use 3/4 tsp red chilli powder + 1/8 tsp turmeric powder. You can also use leftover soggy puffed rice. No need to use crispy puffed rice/ murmura.
  • U can store this pori in an air tight box after its cool down completely and enjoy for few days with coffee/Tea.
  • You can skip garlic and make it as a no garlic version. But i feel garlic adds more flavor to this recipe.My husband likes to eat garlic with skin.But I remove the skin while eating.Finally its ur choice!
  • Use ghee for tempering. Do not avoid it. 

Crispy , yummy , delicious kara pori is ready to Enjoy with tea / coffee :)


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December 3, 2010


I wanted to try thogayal with mullangi for a long time.We all usually make sambar , poriyal & roti . I tried this way to make thogayal . It tasted yummy when mixed with plain rice & ghee.I dint find the raw smell at all.Try this ladies !! I am sure u’ll love it..

Mullangi thuvayal

  • Radish – 2 nos (medium sized)
  • Red chilly – 4 - 5 nos
  • Tamarind – Small gooseberry size
  • Urad dal – 1.5 tsp
  • Ginger – 1/4 inch piece ( cut into small pieces )
  • Salt & water – as needed.
  • Cooking oil – As needed.
  • Peel the skin & grate the radish.Saute radish with ginger in 1 tbsp of oil till it gets cooked . Saute in low flame .Then remove & set aside.
  • Roast the red chilly & urad dal with hing using 1 tbsp of oil.
  • Grind everything with tamarind, salt & water.
Mix with hot plain rice topped with ghee and enjoy !!

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November 24, 2010


Vazhakkai puliitta kootu

  • Raw banana – 1 no
  • Toor dal – 1.5 tsp
  • Tamarind – small gooseberry size
  • Sambar powder – 1 tsp ( adjust )
  • Salt & water – As needed
To temper 
  • Coconut oil or cooking oil - 2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Chana dal – 1/2 tsp
  • Grated Coconut – 1 tbsp
  • Hing – 1/4 tsp
  • Curry leaves – Few
Coconut oil – 1 tsp ( I added.its optional )

  • Pressure Cook toor dal and set aside.
  • Cut the raw banana into small cubes and allow it to cook with sambar powder, salt & required water.
  • When it is done , add the  tamarind extract , toor dal and boil for sometime.
  • Temper the mustard seeds , urad & channa dal , hing and grated coconut. Roast the coconut well and add all the tempered items to the gravy /kootu.
  • Finally add a tsp of coconut oil for additional flavor.
  • Mix with plain rice topped with ghee or serve as an accompaniment for sambar rice .Enjoy !!

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November 12, 2010


Being a native of tirunelveli , i had an eye on this halwa for a long time . For this diwali i thought, i should make something that i never tried so far. At last my search ended up with this halwa. I referred this video  ( 3 PARTS ARE THERE) & this blog for the recipe. I too made some changes.It was a huge success at home. Halwa looked glossy and tasted as we get in “Iruttukadai “. Of course, its very difficult to reproduce the same at home because Nellai people used to say, the taste of halwa is due to the use of thamirabarani river water and the original recipe is kept secret :). But I followed the video and tried to bring its taste close to the original halwa. I am happy with this recipe. Though its a time consuming process , its worth the effort..Please go through the Notes section for some tips..

1 cup - 200ml
  • Whole Wheat / Samba godhumai -  1 cup
  • Sugar – 2.5 - 3 cups
  • Ghee – 2 cups
  • Roasted cashews – 15 nos ( break into two halves)
  • Water – 6 cups + extra for grinding the soaked whole wheat.
  • Food color - few drops ( optional)

  • Soak the whole wheat berries over nite or for 8 hrs.
  • Drain the water and grind to make  a smooth paste by adding water. It took half an hour to grind completely.( i used grinder) No matter how much water u add here for grinding.
  • Remove and take the extract by filtering it twice or thrice.U’ll get a white milk .
  • Take the milk in a wide bowl , close and allow it to ferment for 10hrs.
  • The next day u’ll c a layer of water getting separated. Without disturbing the sediment , just drain the water in the top.
  • U’ll get a thick milk around 1.5 cups.
  • Now add 6 cups of water as i mentioned in the ingredients and mix well.
  • Add the sugar and take the mixture in a deep , wide  bowl.
  • Stir the sugar till it dissolves in the wheat milk mixed with water and allow it to boil.
  • It takes nearly 50 mins – 1hr to get cooked. keep in a medium flame and make sure it don't get burnt.Stir for every 3 mins. U can cover & cook .
  • At one stage u’ll find the halwa starts to leave the sides , turns glossy and non sticky.
  • Now add the roasted cashews.By the time the halwa gets cooked , the color will be changed automatically. If needed, add few drops of food color too.
  • Add ghee little by little say 2 tbsp . As soon as u add the ghee, u’ll find it easy to stir but after some minutes halwa absorbs all the ghee and solidifies making it difficult to stir.
  • Again add little ghee.Continue the same process . At one stage ,  the halwa starts to ooze out the ghee it took. At this time stop adding ghee and remove the ghee ( it oozes out ) in a separate bowl. Mix well and collect all the ghee.The halwa starts to rotate holding the ladle. This is the final step.Switch off the stove and allow the halwa to be in the same bowl. This helps thickening of halwa .
  • Transfer it to an air tight container after it cools down. Reheat the halwa  in MW and njoy if u wanna eat it hot :)
Delicious tirunelveli halwa is ready to enjoy !!

      • Here i’ve combined the method i saw in the video & blog. Actually the procedure is to make a sugar syrup of one thread consistency before adding the wheat milk.This helps to quicken the process of cooking.But i followed what’s mentioned in that video.
      • In that video , he has mentioned to add the ghee and remove immediately. But the thing is u’ve to add all the ghee little by little and stir till the ghee comes out back.This is the correct procedure i feel.Its missed in the video.Also the sugar quantity he said is more.Please add the amount i’ve given here.Sweet lovers , add little more.
      • Instead of adding 2 cups of ghee  , u can replace half of the ghee by dalda/vanaspathi. ( but its better to add ghee in health point of view )
      • U can use the collected ghee for making other sweets or in ur daily cooking.No need to waste it.
      • The point is the halwa should slide down when u take in a spoon . please take care not to over cook it.
      • For this measurement , u’ll get nearly 3/4 kg of halwa.
      • Total preparation time for this halwa would be around 1 hr 15 mins.
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October 25, 2010


My neighbor gave me a homemade  health mix powder and told me to make dosa with it. It tasted excellent. My hubby loved it.Its color & taste is similar to ragi dosa.I prepared tomato chutney as accompaniment.I asked her the ingredients of the powder,ground in mill and kept it.I make this once in a week nowadays instead of the usual ragi dosa .Try this , iam sure u’ll love this healthy dosa.
Health mix dosa

  • Ragi – 1 kg
  • Urad dal – 250gms
  • Moong dal – 125 gms
  • Toor dal – 125 gms
  • Jeera – 2 tbsp
  • Pepper corns – 3 tbsp
For dosa :
  • Health mix powder – 1 cup
  • Sour curd – 1/4 cup
  • Salt & water – As needed
  • Whole Pepper corns – Few (if required)
Method :
  • Take one cup of health mix powder in a wide mouthed bowl and add the sour curd , salt , pepper corns with required water .
  • Mix well to make a dosa batter consistency.I made it watery to get a crispy dosa.
  • Heat a dosa tawa and pour the batter in a circular manner from outwards.
  • Drizzle little oil and cook on both sides.
Enjoy eating  this crispy , lacy , hot  dosa with tomato or coconut chutney !!
Note :
If u want to prepare the dosa instantly , u need to add the curd for sour taste.If u prepare the batter before 3-4 hrs , no need to use the curd.It will be fermented by the time u make dosa.So please use the ingredients accordingly.

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October 4, 2010


Set dosa and sagu recipe is a famous breakfast combo in Karnataka. I tried this recipe from Mrs. Mallika Badrinath’s cookbook and got credits from my family. I made some small changes in the actual recipe. I omitted food color this time and used chana dal. So the color of the dosa you see in picture is its original color. It was very soft and spongy too like a pancake. MB suggested carrot kurma as side dish. So I prepared the same. Yes, its really a good combo. It was mildly sweet like we get in Karnataka restaurants. If you like this combo, try this kurma. Else you can make mixed vegetable kurma. It also tastes good. I prepared coconut chutney too. We had a nice breakfast today ! Lets see how to make set dosa with a side dish. 

Set dosa & carrot kurma recipe

Set dosa & carrot kurma recipe Set dosa recipe with carrot kurma - Yummy breakfast recipe
Cuisine: Indian
Category: Breakfast
Serves: 10 dosas
Prep time: 120 Minutes
Cook time: 5 Minutes
Total time: 125 Minutes


 1 cup = 200ml
To soak and grind
  • Boiled rice/Idli rice - 1 cup
  • Raw rice - 1/2 cup ( Sona masoori)
  • Urad dal - 1/3 cup (round white dal)
  • Thick aval/poha - 3 tbsp
  • Methi seeds - 1/2 tsp
  • Chana dal – 1 tbsp
  • Curd - 1/4 cup
  • Salt - as needed
  • Cooking soda - 1/2 pinch(optional)
  • Carrot – 2 nos ( medium size,finely chopped)
  • Oil – 1 tbsp
  • Cinnamon – 1 inch piece
  • Cloves – 2 nos
  • Big onion – 2 nos ( finely chopped)
  • Tomato – 1 no (-do-)
  • Red chilly powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water – As reqd
To grind :
  • Grated coconut – 3 tbsp
  • Green chilly – 2-3 nos
  • Ginger – 1 inch piece
  • Garlic flakes – 7 nos
  • Soambu / Aniseed – 1/2 tsp
  • Khus khus – 1/2 tsp

  • Wash and soak the rice, dal,methi seeds together for 2 hrs. Grind to a smooth paste adding curd . Add salt at the end before removing the batter. Allow it to ferment for  minimum 15hrs. Next day add the cooking soda (optional)  , a pinch of sugar. Mix well.
  • Heat the pan and make small dosa.Do not spread it well.Pour little oil around it.Cover cook or in open pan for sometime.Flip if necessary or serve as it is. In some hotels,this dosa is cooked on one side.So its ur choice..
  • Serve two dosas as a set.


  • Wash and chop carrot and set aside. Heat oil in a kadai and add the cinnamon,cloves. Then add onions,tomatoes and carrot pieces.Saute till tomato turns mushy.
  • Now add the turmeric powder , salt , red chilly powder and ground paste with the required water. Saute well.Pressure cook for one or two whistles.Remove,check for water content and boil for more time to thicken more.
For variations,u can add peas and beans too.Do not add more carrots as the gravy tastes sweet.So use less carrot and more spices.

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September 28, 2010

Mor Kuzhambu With Onion - South Indian Mor kulambu Recipe

mor kuzhambu recipe - mom's style

I love our South Indian style mor kuzhambu for rice. Its the simplest, easiest , hassle free curry that can be prepared in no time. I usually follow my mil’s method. For a change, I  tried my mom’s style mor kulambu with onions. My mom never adds turmeric powder but I used here for a nice color. My mom always add masala vada in this kuzhambu. That gives an additional flavor and taste. Sometimes she adds lady's finger/ vendakkai too. But I dint add any vegetables. I just added onions and made it simple. I enjoyed with hot rice and carrot-beans poriyal. Slurppppp.. it was yummmy.Drooling


1 cup - 200ml

For 2 persons
  • Sour curd – 1 cup
  • Besan flour – 1 tsp
  • Turmeric powder – 1/4 tsp (optional)
  • Salt  – As needed
  • Water - 1 cup
To grind :
  • Coconut – 2 tbsp grated
  • Green chilly – 4 to 5 nos (small, use 2 for less spice)
  • Garlic – 3 cloves (small)
  • Ginger – 1/2 inch piece
  • Shallot / small onion – 3 nos
  • Jeera / cumin seeds – 1/2 tsp
To temper and saute:
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/8 tsp
  • Red chilli – 1 no (pinched into two)
  • Sambar onions/ shallots – 10 nos (finely chopped) or big onion - 1 no
To garnish :
  • Coriander leaves – 2 tbsp (finely chopped)
Method :
  • Grind all the ingredients given under "to grind" to a smooth paste. In a bowl, whisk the sour curd adding 1 cup water,  required salt, ground coconut paste, besan flour mixed with 1 tbsp water without lumps and mix well.
  • In a kadai, temper the items given above and add it to the buttermilk mixture.
  • Keep the bowl in medium flame and allow the buttermilk to boil slowly and becomes frothy.
  • Mix with the ladle in the middle and allow it to boil for few seconds in medium flame. Never roll boil the mor kulambu.  It will become watery. So stir it whenever needed. Add coriander leaves, mix well & give one boil.
  • Remove from the flame. Keep the vessel as such. Do not pour or transfer to another vessel when its hot. Close the vessel partially leaving some air gap. Serve with rice and poriyal.

Note :
  • Do not allow the buttermilk mixture to roll boil. It should just raise and becomes frothy.
  • Roll boiling makes the gravy watery and lose all its taste. Hope you all know this.
  • Do not close the bowl completely. It will also make the gravy watery. 
  • Do not pour the mor kuzhambu to a vessel when its hot. It will become watery. 
  • If you wish to add vegetables you can add sauteed lady's finger or cooked ash gourd/ poosanikai. You can dunk in whole masala vada for more taste.

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September 22, 2010


I wanted to try a simple , mildly spiced kurma  for a long time. So i tried this kurma in my own way. My husband liked it very much. Also this is less time consuming & no grinding part is needed.Try this potato kurma without coconut and let me know friends how it turned out for you.
Simple aloo peas kurma 1

  • Potato / Aloo – 3 nos, medium size ( Peel the skin and chop into small pieces)
  • Peas – 1/4 cup( Soak the peas overnite if its dry )
  • Besan flour – 1 tbsp ( Mix with 1/4 cup water to make a paste )
  • Salt & water – As needed.
To saute :
  • Oil – 1 tbsp
  • Cinnamon – 1 inch
  • Cloves – 2 nos
  • Ginger garlic paste - 1/2 tsp
  • Curry leaves – a few
  • Big onion – 1 no (chopped finely )
  • Green chillies – 2 - 4 nos ( slit cut )
  • Tomato – 2 nos (chopped finely)
To garnish :
  • Coriander leaves – 2 tbsp
  • In a cooker base , add oil and saute the items given above in the same order.
  • Add tomato pieces at the end and saute till mushy.
  • Lastly add the potato pieces and soaked peas .
  • Add enough water & salt , cover and pressure cook up to 1 whistle.
  • Remove the lid and add the besan paste.Allow it to thicken and boil for sometime.
  • Garnish with coriander leaves & serve hot with roti.
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September 17, 2010


Milagu jeeraga adai

  • Steamed rice / Puzhungal arisi / Saapaattu arisi – 2 cups
  • Pepper corns – 1.5 –2 tsp
  • Jeera / cumin seeds – 1 tbsp
  • Salt & water – as needed.
  • Soak the rice for 2 hrs and grind it coarse like rawa / semolina by adding salt & required water. ( i prepared the batter 5 hrs before .. But u can grind the rice and make it instantly.. )
  • Powder the pepper & jeera and add it to the batter.
  • Add little water when the batter is thick.
  • Heat the dosa pan and pour a ladleful of batter.Do not spread the batter.
  • Drizzle oil around the adai and allow it to cook for few seconds
  • Flip & cook for few more seconds.
Enjoy eating hot !!
Note : This adai can be served without any accompaniment..

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September 11, 2010


I learnt this sukku malli tea from my MIL . I make this at least once in a week, specially in weekends.We have this in evening . If you prefer to have this in the morning, use ginger instead of dry ginger/sukku. It increases the appetite , improves digestion and equilizes the bile salts in our body.

Sukku malli thanni

  • Coriander seeds – 1.5 tbsp
  • Dry ginger – 2 inch piece
  • Karuppatti / Palm jaggery / Jaggery – 2 tbsp (adjust )
  • Lemon juice – Few drops
  • Honey – 1 tsp (optional)
Method :
  • Take the coriander seeds & dry ginger in a mixer and grind it coarse..
  • Add 2 cups of water to the ground mixture. Now add the powdered karuppati /palm sugar and boil it till the water gets reduced to half in quantity. i.e 1 cup. 
  • Strain it and add few drops of lemon juice.(check for sweetness and add honey if necessary)
Enjoy drinking hot !!

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September 3, 2010


I learnt this Naan from my MIL.she got the recipe from a TV show.I tried it yesterday and it was super soft & tasty.We prepared naan & chapathi.So i wanted to make a simple korma that taste good for both.This korma i tried from here.It was very tasty and served as a nice accompaniment for both Naan & chapathi.Thanks to Varunavi .I got a simple & delicious korma recipe which i can prepare in no time.I used boiled tapioca along with potato.We dint find any difference in taste & flavor.So try the same & let me know friends ..
Let me start with a picture ,  
Naan with aloo kurma 1

Ingredients :
1 cup - 200ml
  • Maida / All purpose flour – 2 cups
  • Curd – 1/2 cup
  • Ghee / Gingely oil / Butter – 2 tbsp
  • Cooking soda – 2 pinches
  • Salt & water – As needed.
Method :

  • Take the flour in a wide mouthed bowl and make a dent in the center.
  • Now put the other ingredients and mix well to make a soft , smooth dough..
  • Keep the dough closed by a wet cloth and leave it for 2 hrs.( its not necessary tat the dough should be doubled in size. )
  • Make sure the dough is non sticky after two hours. Even if its a bit sticky apply oil to ur hands and knead gently.
  • Make even sized balls and roll it like chapathi by dusting in maida.
  • Heat the dosa tawa and make naans by applying little oil around it.Cut it into two halves ..
Enjoy with this korma / gravy :)
Naan with aloo kurma 2

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August 28, 2010


I am a big fan of this pachadi..I learnt this from my MIL.She makes it very nicely. . Thanks to my MIL for preparing this just for me …Here comes the ingredients with a picture ..
naarthangai pachadi 1`

  • Tamarind – Big lemon size
  • Salt – 2-3 tbsp
  • Jaggery – 1 tbsp
  • Water – As needed.
To temper :
  • Cooking Oil – 3 tbsp
  • Mustard seeds – 1 tbsp
  • Urad dal – 1 tsp
  • Hing /Asafetida– 1/2 tsp
  • Green chilly – 15 – 20 nos
  • Curry leaves – 1 sprig
To dry roast & grind :
  • Fenugreek seeds – 1 tbsp
  • Turmeric powder – 1 tsp
  • Asafetida – 1/2 tsp
Method :
  • Soak tamarind in warm water for half an hour and extract the juice from it.
  • Slice the narthangai or kolingikai into concentric circles and cut into small cubes by removing the seeds.
  • Make sure u deseed properly becoz it may induce bitterness.
  • In a kadai dry roast the methi seeds till golden brown and Grind it to a fine powder along with turmeric powder & hing.
  • In the same kadai add 3 tbsp of oil and temper mustard seeds , urad dal , curry leaves , slit green chilly and 1/2 tsp of hing in the same order.Saute very nicely such that the skin of the green chillies gets shrunken & change into white color .
  • In a cooker vessel take the narthangai pieces , tempered items & tamarind extract , salt , powdered items, jaggery & required water(add the water to cover the narthangai completely).
  • Pressure cook and remove..( If u feel there is excess water , allow it to boil for sometime..)
Enjoy with curd rice :)
naarthangai pachadi

NOTE : We dont get naarthangai all round the year but we easily get kadaarangai and kolingikai .So follow the same procedure and make pachadi with these veggies ..U can see the picture of narthangai below :)
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August 24, 2010

Carrot Sambar Recipe For Idli - South Indian Carrot Sambar

Carrot sambar recipe
I started to make this carrot sambar recipe for my daughter when she was a kid. Its a great way to make my daughter eat this vegetable. I make it less spicy as per my baby’s taste. Its a good side dish for Idli, dosa with a nice aroma and mild sweetness of carrot. This sambar can be served for rice if you add little more tamarind. You can make it as a no onion no garlic version by skipping onion, garlic in this recipe. I have shared those points in Notes section.Try this for your family .I am sure they will love it. Lets see how to make this healthy carrot sambar recipe for Idli ,dosa.
Check out my other Idli Sambar Recipes HERE.
42 Chutney varieties
15 Idli varieties
Carrot sambar recipe

Carrot Sambar Recipe

Carrot Sambar Recipe Healthy Carrot sambar for Idli dosa
Cuisine: Indian
Category: Side dish
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup = 200ml
  • Carrot – 2 nos
  • Toor dal + Moong dal – 1/2 cup
  • Sambar onion – 10 nos OR Big onion – 1 no
  • Sambar powder – 1.5 tsp ( add less based on kids taste)
  • Tamarind – Small gooseberry size
  • Asafetida / Hing – 2 pinches
  • Turmeric powder – 1/4 tsp
  • Salt & water – As needed.
To Temper
  • Oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/4 tsp
  • Tomato – 1 no
  • Garlic flakes – 5 nos
  • Curry leaves – A few
To garnish
  • Coriander leaves - few
  • Wash & peel the skin of carrot. Chop into slices.Chop the big onions into small cubes. If using small onions, peel the skin and set aside.In a pressure cooker, take dal, few curry leaves, a tsp of ghee and turmeric powder adding 2 cups of water. Take the sliced carrots in a small bowl, no need to add water.Place it inside the cooker. Cook for one whistle in low flame.
    • Open the cooker & mash the dal.Remove the carrot bowl. 
carrot sambar
  • Heat oil in a kadai and when it gets heated , season with mustard seeds, fenugreek seeds, curry leaves. Add onion, garlic cloves and saute until it turns transparent. Add tomato pieces and saute until mushy.
carrot sambar
  • Add the tamarind extract, hing, salt, sambar powder , turmeric powder and salt.Boil well for few minutes.
carrot sambar
  • Add cooked carrot slices and dal. Mix well and roll boil for 2 minutes.Adjust the consistency of sambar by adding required water. Garnish with coriander leaves.Transfer the sambar to a vessel and add a tbsp of ghee. Enjoy with hot Idli, dosa !!
carrot sambar

  • To make this sambar for rice, add medium gooseberry sized tamarind and use 1 slitted green chillies along with onions.Do not add more tamarind. Sambar will become too sour. SKIP onion garlic and make it for festivals. 
  • You can also add potato cubes along with carrot slices.
  • For variations, skip tamarind and use 3-4 tomatoes.
  • You can use either toor dal or moong dal alone.
      Enjoy this healthy, yummy sambar with Idli, dosa !
carrot sambar recipe
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August 10, 2010

Salem Thattuvadai Set/Nippat Sandwich

thattu vadai set 3

Thattuvadai set is a most popular street food in Salem,Tamilnadu.Being a Salem girl,I used to have this snack at least once in a week before my marriage.Last week i went to my mom's place and bought few thattuvadai set for my family.I captured the making at that time and added a video here.I asked the guy about the chutney ingredients.He told the recipe roughly & he said this chutney stays good only for 3 hours.So make it fresh and serve.Based on his recipe,i tried it on my own. It came out well. If u buy a packet of readymade thattu vadai , making this set would be very easy and quick. But I prepared everything by my own including thattu vadai. So i found it a bit time consuming. Finally i was very much satisfied with the outcomeHappy

Salem Thattu Vadai Set Recipe

Salem Thattu Vadai Set Recipe How to make Salem special thattu vadai set with video !
Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 200ml
  • Mint leaves - 1/2 cup
  • Coriander leaves – 1/2 cup (optional,He told to use only mint leaves)
  • Green chillies – 2 nos
  • Tamarind – Small berry size OR use few drops of lime juice
  • Salt & water – As needed.
  • Cooking oil - 1 tbsp
  • Tomato - 3 nos
  • Red chilly – 5 nos
  • Salt – as needed
  • Water – As required.
  • Roasted gram – 1 tbsp (pottukadalai),optional
  • Finely chopped onions – as needed
  • Grated carrot – as needed
  • Grated beetroot - as needed ( i din't use as it was out of stock)
  • Chopped coriander leaves – a handful
  • Grated mango - as needed ( used during mango season)
  • Lemon – 1/2 no

  • Saute the tomato,red chilly adding salt in a tsp of oil.Grind it to a thick paste adding required water.Add pottukadalai/fried gram if u wish.You can also saute one big onion and 4 garlic cloves along with tomato.
  • Prepare the green chutney by grinding all the ingredients given under “ Green chutney” to a fine thick paste.
  • Grate the onions,carrots,beetroot and chop coriander leaves.Mix well and set aside.Cut the lemon and keep it ready.
  • Take 2 thatta vadai/Nippat for making one set.Apply red chutney on one side of thattai and green chutney to one side of other thattai.
  • Keep little filling in between like a sandwich.Sprinkle lemon juice and close the sandwich.
  • Serve immediately. I enjoyed it with coffee :)
Enjoy !


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