Search Chitra's Food Book

Showing posts with label INDIAN THALI. Show all posts
Showing posts with label INDIAN THALI. Show all posts

June 17, 2015

South Indian Lunch Menu Recipes For Amavasya -No Onion No Garlic Lunch Menu

No onion No garlic lunch menu
I have been thinking to share our amavasai vazha ilai saapadu for years. But somehow I couldn’t do it.Yesterday I made this South Indian style No onion No garlic thali for No moon day/Amavasya (Mahalaya amavasya). 

Every month on No moon day my FIL used to do “Tharpanam” by keeping all these dishes in banana leaf. So we make Vadai and payasam along with Rice, Sambar, Kootu or curry, Pachadi, Paruppu, Rasam, Appalam and Pickle.Vada and Payasam/Kheer are optional. Some people make it every month.Vaikasi and Aadi amavasai are very special to us for which Vadai and payasam are compulsory.

Yesterday I prepared all these dishes especially for this post. I love cooking this Amavasai lunch menu as it is very easy to prepare with less chopping and grinding works. It takes just 45 minutes to make this platter if you don’t prepare Payasam and vada. I have shared the method of preparation and recipes with links. Please click them to view the particular recipe. I have also shared more ideas for cooking a no onion no garlic lunch menu. 

Hope this post would help the South Indian beginners who want to cook a No onion No garlic food for their lunch. Please check out my Tamil nadu lunch menu ideas – 1 , Lunch menu ideas – 2  and a complete South Indian thali for guest with a detailed serving procedure if interested !

As I told in my South Indian full meals post,I will share a North Indian Thali very soon. Stay tuned !!

South Indian lunch menu ideas
Vegetables to be used for No moon day lunch menu
Lady’s finger, Broad beans, Cluster beans, Raw mango, Red pumpkin,White pumpkin, Chayote/chow chow, Raw banana, Sweet potato, Yam, Karunai kizhangu, Seppan kizhangu, Stem of greens ( Keerai thandu), Banana stem, Banana flower, Bitter gourd, Sundakkai/Turkey berry.

Vegetables to be avoided
Drumstick, Brinjal, Bottle gourd, Carrot, Beans, Potato, Onion, Garlic, Green leaves ( Keerai)

South Indian Lunch Menu

No onion No Garlic Lunch Menu

No onion No Garlic Lunch Menu South Indian style No onion No Garlic Lunch Menu for No Moon Day/Amavasya
Cuisine: Indian
Category: Lunch menu
Serves: Serves 3
Prep time: 45 Minutes
Cook time: 40 Minutes
Total time: 85 Minutes

How to prepare this amavasya lunch menu
  • Wash and soak Urad dal for 30-45 minutes for making vada. Refrigerate and soak it. Use the soaked ice water for grinding to get crispy vada. Within this soaking time,u can prepare this lunch menu if you follow the below steps.
  • Soak the tamarind for sambar and rasam.Crush a tomato and add to tamarind soaked for rasam. Add some salt for quick soaking.
South Indian lunch menu ideas
  • You need to use 2 pressure cooker and 2 burner gas stove. Take one cooker, wash and pressure cook the rice till its done. In another cooker, take the toor dal for sambar and keep a small bowl inside the cooker. Place the moong dal needed for serving dal/paruppu. Pressure cook them in low flame for 15 minutes. This takes nearly 15 minutes for both the cooker to release the steam.

  • In that 15 minutes, chop all the vegetables need for making sambar, poriyal, pachadi etc. For this menu, you have to chop Lady’s finger, Green chillies for sambar. Raw banana for poriyal and Gooseberry for pachadi. Grate 1/4 cup of coconut for Pachadi and poriyal.

  • First grind coconut, green chilli, amla, salt and hing for pachadi. Mix the paste to curd and keep aside. Pachadi is ready. You can temper at the end.
South Indian lunch menu ideas
  • Now let's make sambar and rasam. Heat oil in a kadai and when it gets heated splutter mustard, methi seeds and saute the lady’s finger, green chilli, red chilli, curry leaves for making sambar. Add tamarind extract and boil well.
South Indian lunch menu ideas
  • When it is boiling, heat another kadai and temper with mustard seeds,jeera for making rasam. Prepare the rasam in this kadai. The steam would have released in the cooker. So remove the dal, mash it well and add to the boiling sambar and little dal water to the boiling rasa as well.
  • Now sambar and rasam would be ready. Heat little oil in a kadai and splutter mustard seeds, urad dal and cumin seeds for topping the moong dal and thayir pachadi. Add this tempering to pachadi and dal. Add little water to adjust the consistency of dal and pachadi. Both are ready now.
South Indian lunch menu ideas
  • In the same kadai,roast the sago for making payasam. Roast till it becomes white and puffs up well. I used Nylon variety sago. If you are using big white ones, soak it for 30 minutes in hot water and then cook it. Add water and cook the sago by covering the kadai with a lid. Keep the flame medium.
South Indian lunch menu ideas
  • In another burner,cook the raw banana in a kadai adding sambar powder, a seed of tamarind, water and salt. Raw banana and sago takes almost the same time to cook. So keep an eye on both. Make sure nothing gets burnt. Raw Banana should not become mushy. It should be firm in shape.
  • After the sago is cooked well, add crushed jaggery, cardamom to it. Boil well by adding some water. Lastly add some plain milk or coconut milk and switch off the flame immediately.
South Indian lunch menu ideas
  • Take the cooked raw banana and drain the excess water. Temper mustard seeds, cumin seeds and curry leaves. Put the raw banana pieces and saute well. Lastly add some grated coconut. All the dishes are ready now. Lets make vada.
By this time, urad dal would have soaked well. Heat oil in a kadai to deep fry the vada.Keep the flame medium. Grind the dal adding pepper corns and hing in mixie. Add little water ( say few tbsp at a time) and grind a thick batter.

To the ground batter, add salt, chopped curry leaves and mix well. Check the oil temperature and make vada. Lastly roast few papad if you wish and switch off the flame.
South Indian lunch menu ideas

Rice, sambar, rasam, Poriyal, Pachadi, Vada, appalam are ready to serve.
I had already made and kept mango thokku. U can keep any pickle as you wish.
Enjoy this no onion no garlic thali !

Please refer my

No Onion No Garlic Recipe collection for more ideas .

Other Options
  • You can replace Lady’s finger with Broad beans or cluster beans to make sambar. In that case, pressure cook the veggies along with dal.
  • You can make the same poriyal using sweet potato or lady’s finger too.
  • For Pachadi, you can make simple curd raita by grinding coconut+green chilli+ginger or Lady’s finger raita.
  • You can also make masala vada instead of urad dal vada but do not add onions in the batter.
  • Instead of Sago payasam, you can make moong dal payasam,Aval payasam or Vermicelli kheer too. Please go through my 15 payasam varieties for more ideas.
Please refer my No Onion No Garlic Recipe Collection for more ideas .

South Indian lunch menu ideas

Make this No onion No garlic lunch feast for occasions and celebrate the day !

Amavasya Lunch menu

Continue Reading...

June 17, 2014


Tirunelveli sodhi kuzhambu

In Tirunelveli (Nellai), Sodhi kuzhambu, Inji pachadi/Ginger pachadi, Potato poriyal with chips would be the special lunch menu for newly married couples when they are invited for feast.So it is also called as “Mappillai sodhi” as it is considered to be most special. Sodhi saapadu is a must and should in all Tirunelveli marriages. 

Usually our marriage function takes place for three days. First day evening would be reception/Maapillai azhaippu, Second day would be the marriage and third day is for maruveedu. This sodhi kulambu should be served on third day maruveedu function on behalf of maapilai veedu. Most of the relatives stay back all the three days of marriage function just to enjoy this sothi kuzhambu. Even though my marriage was held in Salem, my dad arranged sodhi saapadu for our Nellai relatives on the last day of my marriage function. It is very very special for our nellai people. 

Ginger pachadi / Inji pachadi, potato curry and chips are the best side dish for sodhi kuzhambu. As sodhi is completely made out of coconut milk, ginger pachadi helps for easy digestion . So If you prepare sodhi, make sure you keep inji pachadi as a side dish which is helpful for digestion too. It tastes very similar to kerala style puli inji. I usually make sodhi whenever I have lots of coconut in hand. Last time when I went to salem, my MIL gave me 3-4 coconuts. I made coconut burfi and sodhi with it.

 After a long time, I prepared and enjoyed a nice Tirunelveli lunch menu at home. U can find so many variations for this particular sodhi recipe on net. The one I have shared here is my mom’s authentic version which she has been following for more than 25 years. Lets see how to prepare sodhi saapadu easily at home.

Do check out my Nellai style ulutham paruppu sadham, ellu thogayal, avial lunch menu if interested.


Sodhi - lunch menu

Sodhi - lunch menu Tirunelveli lunch menu- sodhi,inji pachadi,chips,potato curry
Cuisine: Indian
Category: Lunch
Serves: Serves 4
Prep time: 20 Minutes
Cook time: 60 Minutes
Total time: 80 Minutes


  • Soak tamarind in water for pachadi.Wash the potatoes for poriyal. Pressure cook potatoes along with moong dal for sodhi.It would be done in 15 minutes.
  • In another cooker,pressure cook rice adding required water.
  • In the mean time, you can chop onions for poriyal and onion, garlic cloves, drumstick, green chillies & potato cubes for sodhi. Chop ginger into roundels for pachadi.
  • Let the moong dal dal & potatoes pressure cook for one whistle in low flame. Switch off the stove and after the steam is released, open the cooker and remove the boiled potatoes with a tong. Let it cool. Peel the skin and cut into small cubes. Mash the dal with a ladle and set aside.
  • Now grate coconut or slice the coconut with a back of ladle as shown in the picture. It makes your job easier. Grind it with water and take three milk. Set aside
  • Next grind green chillies with salt and make a paste.
  • Cook all the veggies in third milk in a big bowl. It takes nearly 10 minutes.In the mean time, heat oil in a pan, temper & saute onions for potato poriyal. Add the cubed potatoes, chilli powder, turmeric pwd & salt. Get it done. Remove in a plate. Poriyal is ready now!
  • Wash the kadai and again heat with 1 tbsp of oil.Saute the onions, chillies, garlic cloves & ginger bits. By now vegetables will be cooked well in thrid coconut milk.
  • Now you can add the second milk, mashed dal, sauteed veggies & green chilli paste. Let the gravy boil well for 5-8 minutes.
  • In that 7 minutes, heat oil in a pan in another burner and saute ginger bits, dhania and red chilli for pachadi till you get nice aroma. Grind it to a smooth paste adding little water.
  • Mix the paste with tamarind extract and set aside. By now, sodhi will be thickened. So add the third coconut milk and boil for 2-3 minutes. Adjust the salt . Switch off & let it become warm. Keep aside.
  • Now heat oil in a pan and temper, saute onions for pachadi. Add the tamarind extract mixture, salt, jaggery & allow it to boil till it thickens a bit. Pachadi is ready !
  • Take raw banana or potato for chips. Wash it well & peel the skin. Keep a bowl full of water ready. Take the slicer & slice the veggie. Drop into the water bowl & let it soak till you deep fry. This is to avoid discoloration.
  • Now pat them in a towel & deep fry in batches. Sprinkle salt and chilli pwd & toss well. Chips is ready to munch !
  • By this time, sodhi would be warm. So squeeze the lemon & mix well. Check for taste.
Serve everything in a plate and enjoy this yummy Tirunelveli feast !!


As I had prepared potato poriyal, I made raw banana chips. Usually potato chips is served with sodhi. So instead of potato poriyal, you can also make mixed vegetable poriyal. In that case, you can make potato chips.

sodhi-lunch menu

Enjoy this yummy Tirunelveli style sodhi, ginger pachadi, potato curry and chips. Tastes divine !!

sodhi for lunch
Very good recipes Tags: , ,
Continue Reading...

March 15, 2014


Holi Lunch menu
Wish you all a very happy and colorful Holi celebration !!

I hope most of you have started Holi festival preparations. Actually I din’t have an idea of making Holi special lunch menu / North Indian lunch menu. But when I was going through holi images, I got tempted by a Holi special lunch menu plate and prepared this yesterday. Though there are wide number of choices for North Indian Lunch Menu recipes, I prepared some based on the recipes I have in my blog. Also I read Gujia  & thandai are mandatory for traditional Holi lunch. So I made sweet samosa, thandai and included in the menu. For spicy snacks, you can make some samosa, pakora or any chaat items. 

In the above picture, I have plated Jeera Rice, Poori, Gujia, Paneer Butter Masala, Aloo Methi, Dal tadka, Masala dahi, Roasted Masala Papad, Pickle, sweet lassi and Paneer kheer. I have shared the links for all the recipes below. I have also explained the step by step cooking of how I made this thali easily. Please go through them. Do try this simple yet inviting lunch menu on Holi Festival and enjoy with your family. Do check out my HOLI RECIPES LIST for more ideas !

Again wish you all a very happy and colorful Holi Celebration !! 

Holi Lunch Menu Recipes

 Holi special lunch menu - Jeera rice, Poori, Gujia, Dal tadka, Paneer butter masala, Aloo methi, Pickle, Lassi, Paneer kheer, Masala papad and Masala raita !

Cuisine: Indian
Category: Lunch Menu
Prep time: 15 Minutes
Cook time: 60 Minutes
Total time: 75 Minutes

Holi lunch menu

For this menu,there is no soaking part and chopping is also very less.
  • I chopped onion, tomato, green chillies and taken all the other ingredients required for making Dal tadka in a pressure cooker base. Added enough water, salt. To this, I washed and kept 3 big potatoes halved into two for making aloo methi. I pressure cooked both at the same time. It took nearly 15 minutes to get cooked.
  • In another cooker, I prepared jeera rice. I din’t soak the rice and I used jeera rice with water ratio of 1:2.
  • Then I made the dough for gujia. As the dough needs a standing time of 30-45 minutes, I prepared the stuffing in the mean time & kept them covered.
  • While the dal and jeer rice cooker steam gets released, I removed methi leaves from the stem,washed and kept immersed in water adding salt and little sugar. I chopped onions and ginger bits and kept aside in a plate.
  • By this time, dal with potatoes and jeera rice would be ready. I removed the jeera rice in a bowl and kept plain rice for mixing with dal tadka & curd.
  • Then I took the potatoes out,washed & peeled the skin. I mashed the dal very well. I did seasoning for the dal, checked for salt and kept dal tadka ready.
  • Then I prepared aloo methi. It took 10 minutes.
  • Next I prepared paneer butter masala. I boiled tomatoes for blanching. In the mean time, I cut the required paneer and grated 1/4 cup for kheer and kept aside. PBM takes hardly 10 minutes to prepare.
  • Then i prepared paneer kheer and kept in freezer to chill down quickly. It takes 5-10 minutes.
  • I prepared masala dahi raita. It takes just 3 minutes to prepare. Whisk the curd for lassi adding salt or sugar. Set aside.
  • Now Gujia outer cover would be ready to roll & fill the stuffing. I prepared & kept it covered till i rolled poori.
  • Lastly i made the dough for poori. As you all know, poori dough should not be prepared earlier as it absorbs more oil. I rolled the poori, spreaded in a plate and covered with a lid to prevent drying.
  • I kept oil in a kadai for deep frying and i deep fried gujias first. After you fry gujias, the heatness of oil will be more. So now you can deep fry the pooris. Drain everything in a tissue.
  • Last but not the least, roast the store bought papad in direct flame.
By now all the dishes are ready. Remove the kheer from the freezer and keep in refrigerator till you serve !
In a plate, arrange all the dishes and and serve !

Enjoy this Holi Special Lunch Menu with your family !!
holi lunch menu ideas

Continue Reading...

December 23, 2013


party menu recipes

In this post, I have shared a simple kids birthday party recipes menu idea. Recently I attended Raksha’s friend’s Birthday party. We moms are also good friends. It was like a fun filled get together for us, more than a birthday party. I loved the way my friend conducted the party. It was so fun and interesting for kids as well as parents. It was not  like a normal cake cutting party. Instead she conducted some events/Indoor games for everybody including parents with some attractive and useful prizes. 

Kids were so enthusiastic to participate in the events and so were us. Though the games were very simple like ball passing,placing caps etc by playing music, they were very interesting and all the kids thoroughly enjoyed it. Raksha and myself won three prizes. I have shown the picture of prizes in the below picture. In addition to these prizes, birthday caps, face masks and yoyo were given to all the kids.


We had our lunch over there and it was a simple menu but filling and attractive to kids and parents. Though the number of items were less, everything were very tasty. Usually I hesitate and scare a lot to conduct party in my home and I have never conducted any parties. Other than family members, I haven’t invited anybody for Raksha’s birthday so far. But after attending this party, I got some ideas and confidence of conducting a party in my home. Hope I‘ll do it for Raksha’s next birthday. I tried the same party menu at home last Sunday.

As I was so much attracted by that party, I wanted to blog it for my future reference and for some beginners who are looking for simple party menu ideas. Hope you’ll find it useful.


Disposable serving plates
  • Small  sized cake plate
  • Big snack and food plate
  • Plastic Spoons & fork for cake
  • Plastic Spoon for food
  • Disposable paper cups for juice and water
  • Small disposable bowls for salad
  • Tissue paper/ Napkin paper,
  • Big polythene bags with buckets/cartons for trash. (this is very important, keep in all corners)
For decorations
  • Colorful ribbons , Happy  birthday banner , Balloons , Birthday knife , Candles, party foam, Chocolates inside a big balloon.
For kids return gift
  • Party caps, chocolates, face mask, yoyo or small toys, some useful gifts like chess box set, ludo, brain games etc based on the age. Some small storage bowls for adults and gift wrappers for packing gifts.

In the recipe menu , I have mentioned the order in which the recipes were served to us. As all these recipes can be prepared in advance, you don’t need any helping hand to prepare them. U alone can do everything and take the credits. Here is how my friend conducted the party.

  • As soon as all the friends and guests gathered, store bought aerated drinks like Frooti, Pepsi, Fanta, 7up were served. You can serve  fresh fruit juices which is a healthy option for kids. 
  • She kept some events for kids and parents. U can plan some games like musical chair, passing a ball, placing a cap by playing a music and much more. Everything finished off in 30 minutes. After that cake cutting went on.
  • After cake cutting, she conducted one more event for kids. In the mean time, her family members arranged all the recipes in a plate and kept ready for serving.
  • In a disposable /Use & throw plate (like the one in the picture), they served a piece of cake, a sweet (I made gulab jamun with ready made mix), mixed veg salad, masala vada, vegetable pulao with raita and potato chips were served with a plastic spoon & fork.
  • After we finished eating, they asked for second serving. Finally they served curd rice and pickle.
  • Last but not the least, the lunch was finished with a small cup of ice cream. You can also serve fresh fruit cream instead of ice cream. Kids love this dessert as well.
  • In the above recipes, pulao, raita, salad, masala vada and curd rice were prepared at home. Remaining were store bought.
  • We parents enjoyed all the recipes but when I noticed most of the kids happily ate salad (as it had corn), cake (particularly cream, pastry cake is more preferred nowadays), pulao, chips and  ofcourse ice cream. Some kids had curd rice instead of pulao as it was mildly spicy. 

party menu indian vegetarian

Please find the links for the recipes here
In addition to the above recipes, you can find
  • Gulab jamun using ready made mix ( Recipe with video)
  • Store bought potato chips (I forgot to keep)
  • A welcome drink ( homemade or store bought juice)
  • Birthday cake piece
  • Ice cream 

  • In general, Kids love any recipes made with potato, paneer and cauliflower. So you can choose the starter and main course gravies accordingly. 
  • If you are preparing gulab jamun , make it the previous day and store in an air tight box. To me this is the easiest sweet, universally loved by all. U can also plan for other sweets like kaju katliburfi or make carrot halwa and serve as a dessert along with ice creamIf you want to make the job most simple, buy some sweets from  sweet shop like my friend did in the party.
  • Prepare the salad the previous day night and refrigerate by keeping in a box. On the party day, add freshly grated coconut, mix and serve.
  • For veg pulao, chop the vegetables and refrigerate in a tupperware box the previous night. For about 10-12 people, you can make 4-5 cups of rice. As the number of recipes are more, adjust the quantity of rice accordingly. Prepare the rice 30 minutes before the guests arrive so that it would be warm while serving. ( If you make in rice cooker or instant pot, keep in warm mode)
  • For curd rice, make 4 cups of rice. Prepare and refrigerate it in the early morning. As soon as you finish making the pulao, take the curd rice out and do the seasoning. Adjust the consistency and keep it ready. Do check out my curd rice post on how to make it creamy for parties.
  • Prepare masala vada batter and refrigerate the previous day. Make vadas at the end and keep it open till it cools down. Make it slightly thinner to maintain its crispness. If you do not want to have masala vada in your menu, you can try making gobi 65 or simply stop with potato chips. 
To make a grand lunch, you can include any starter like cheese ballsGobi 65, plain rice, rasam, papad, roti and a paneer gravy. 

Thanks for visiting this page. Hope you find it useful !
Continue Reading...

September 14, 2013

Onam Festival Food | Kerala Onam Sadya Lunch Menu

onam sadya --picture

This is my second post on Onam sadya lunch menu with Onam sadya serving order. Basically I love to try other state recipes a lot apart from my usual Tamilnadu recipes .When it comes to regional cuisine , my first choice is for Kerala food. My dad’s mom (my aachi) is from Nagercoil. As it is in kerala border , my aachi’s cooking was very similar to Kerala style. She makes many coconut based recipes like sodhiAvial, theeyal etc. So right from my childhood, I grown up eating those foods. This may be the reason I have a love towards kerala food. But I have never thought I could make authentic kerala recipes in my kitchen.

I must thank my Ex-neighbor Mrs. Prema for sharing all her yummy recipes & inspired me to cook them. Last year I posted onam sadya recipes for the first time from vanitha magazine with the help of her. I should say that was one of the hit posts in my blog. This year I couldn’t try vanitha magazine recipes as she had changed her house. I really miss her and her recipes very badly :( . She was a caring and good friend of me. This time too, before cooking these recipes, I called her over phone to confirm the methods of making..

I must also thank all our Malayali blogger friends because all these recipes are tried from their blogs. I googled the recipes, chose some best recipes based on the comments and tried it. I have given the source of each recipe under the title. Everything came out very well. I felt so happy when I made this platter. I referred Roshni’s blog for serving order. Hope I have served them in correct order. Thank you Roshni :)

Check out my other Kerala recipes too !

I wanted to try the recipes which I din’t post in my last year’s onam sadya platter. So this year I tried paruppu curry , puli inji , Kerala sambar with freshly ground spices  (without coconut), Kerala tomato rasam , Puliserry , Olan , Avial( my mom’s recipe) , Cucumber kichadi , Vendakka pachadi , Beans mezhukkuppuratti , Cabbage thoran , Channa dal payasam  , Sharkara payasam & Naranga achar ( my mil’s pickle)..

U may wonder by seeing the color of sharkara payasam ;). It has to get a brown shade. As my jaggery is colorless the syrup was very light in color. So I added a pinch of red color to it. I thought it will give a brown paagu effect to the payasam but unfortunately it became orange and also it became very thick like pudding. So friends please excuse. I’ll try to update the picture. But the taste was really great. :L)

I’ve given step by step pictures for all the recipes in a simplified manner.  Hope it will be understandable and helpful :)

I wish all my friends a very happy and great onam celebration :)\

onam sadya---platter


  • Toor dal – 1/2 cup
  • Pumpkin – 1/4 cup (cubed)
  • Drumstick – 1 no
  • Potato – 1 no
  • Turmeric powder – 1/4 tsp
To roast n grind
  • Oil – 1 tsp
  • Dhania / coriander seeds – 1.5 tbsp
  • Urad dal – 1.5 tbsp
  • Red chillies – 5-7 nos
  • Fenugreek seeds – 1/2 tsp
  • Hing – 1/4 tsp
Tamarind – Small lemon size
To temper & saute
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Red chilli – 1 no
  • Big onion – 1 no
  • Curry leaves – few
  • Tomato – 1 no
  • Turmeric powder – 1/4 tsp
  • Salt n water – as needed
Coriander leaves – few to garnish

  • Pressure cook dal adding turmeric powder and a drop of oil. Mash it well and set aside. Take extract from the tamarind and set aside.
  • In a pan , heat oil and roast all the ingredients given under “ to roast n grind”. Saute well without burning and switch off the flame. Make them to a paste and set aside.
onam kerala sambar tile1
  • In a kadai , heat oil, temper mustard seeds, red chilli , curry leaves and saute the onions , tomatoes & curry leaves. Saute till tomato turns mushy. Add tamarind extract ,salt  and curry leave. Allow it to boil well, add all the vegetable and boil the tamarind extract till the veggies cook well.
onam kerala sambar tile2
  • After the veggies are cooked , add the mashed dal and spice powder. Mix well and boil for 5 minutes.sambar will thicken, add water if necessary .
  • Garnish with coriander leaves.
onam kerala sambar tile3
Line a bowl with banana leaf and pour the sambar. Close it with a lid. Serve with rice !
  • Any vegetables like yam, carrot , pumpkin , drumstick , radish, lady’s finger and ashgourd can be used in this sambar..

Source – Marias menu

  • Tomato – 2 (chopped or crushed)
  • Tamarind  – Small gooseberry size
  • Cooked dal water – 1/4 cup (optional)
  • Black pepper corns –  1 tsp
  • Red chillies – 2 to 3
  • Garlic – 6 cloves
  • Jeera – 1/2 tsp
  • Dhania – 1 tsp
  • Asafoetida– a pinch
  • Salt & water – as needed
  • Coconut oil – 1 tbsp
  • Chopped coriander leaves – 1-2 tbsp
  • Fry the dry red chilli for a minute. Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds slightly coarse in texture  OR U can make it to a coarse paste as per the original recipe.
onam kerala rasam
  • Heat oil , fry ground masala for 2-3 mins. Add chopped tomatoes and mix well. Cook till tomatoes become soft.
onam kerala rasam tile1
  • Add tamarind extract and salt. Mix well. Add 2 cups of water and coriander leaves. Let it boil, reduce the flame and simmer for 5-7 mins. Add a pinch of hing.Serve hot !
onam kerala rasam tile2

Source – Pachakam

  • Thick n sour Curd - 1 cup
  • Grated coconut - 1/3 cup
  • Green chillies – 4 nos
  • Garlic pod - 1 no
  • Cumin seeds -  1/2 tsp
  • Small onion – 2 no
  • Turmeric powder - 1/2 tsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Fenugreek seeds- 1/ tsp
  • Curry leaves –few
  • Roasted Fenugreek powder - 1/4 tsp
Sugar – 1/4 tsp
Salt - As reqd

  • Grind together coconut, green chillies, garlic, 1/2 tsp cumin seeds, small onion and turmeric powder into a fine paste.Cook the ash gourd pieces separately. 
  • Beat the curd by adding this paste, salt and sugar. After beating , the mixture should be of medium thick consistency. 
onam pulissery tile1
  • Heat oil in a pan. Temper mustard seeds. Add 1/2 tsp cumin seeds along with fenugreek seeds and curry leaves and mix it well.
  • Pour the curd mixture  and cooked ash gourd into the pan and keep it on a medium flame, stirring continuously, until it becomes warm.  NEVER ALLOW THE CURD MIXTURE TO BOIL. Remove it from fire and sprinkle roasted fenugreek powder over the Pulissery and mix it well.
onam pulissery tile2
  • Serve hot with rice.
U can also use cucumber , Mango & pumpkin

Source – Spicy chilli

1 cup - 250ml
  • French Beans-1 cup ( cut into 1cm length)
To grind to coarse paste
  • Small onions- 6 numbers
  • Garlic – 3 cloves
  • Chilli powder- 1 tsp
  • Turmeric powder -1/4 tsp
To season
  • Coconut oil – 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - 2 sprigs
  • Chop the beans , add salt and pressure cook it in high flame for one whistle. ( This is for fast quicking & less oil consumption).Drain all the excess water.But make sure beans should be soft yet firm., It should not lose its shape.
  • Coarsely grind the items given under “to grind” without adding water.
onam beans mezhukkupuratti tile1
  • In a pan , heat oil and temper mustard and curry leaves. Now add the beans and saute well in high flame for a minute to absorb all the moisture in them..
  • Now add the coarsely ground paste and saute them till the raw smell goes off. Do it in medium flame.Fry till the beans look dry and shiny..Remove n serve !
onam beans mezhukkupuratti tile2

Source – My neighbor Mrs. Prema

1 cup - 250ml
  • Cabbage - 1 cup
  • Big Onion –2 nos
  • Turmeric powder – 1/4 tsp (optional)
To grind to a coarse paste
  • Grated coconut – 1/4 cup
  • Green chillies – 2 nos
  • Jeera – 1/4 tsp
To temper
  • Coconut oil –2 tbsp
  • Mustard seeds –1 tsp
  • Red chillies – 1no
  • Curry leaves - A few
  • Grind coconut , green chillies and jeera to a coarse paste without adding water. Set aside. Chop the cabbage and onions. Mix together the finely chopped cabbage, onions, and salt.
  • Heat oil in a kadai. Add mustard seeds and allow it to splutter. Then add pinched red chilli and curry leaves to it. Now add the ground coconut mixture, saute for few minutes. Remove and serve !
onam cabbage thoran tile1
onam cabbage thoran tile2

Source – Marias menu

  • Black-eyed beans /vanpayar / kaaramani – 1/4 cup
  • Ash gourd -  2 cups, cut into cubes
  • Green chilli – 3-4, slit lengthwise
  • Water – as needed
  • Thick coconut milk – 1/2 - 3/4 cup (adjust)
  • Salt- as needed
  • Curry leaves – few
  • Coconut oil – 1 tbsp
  • Heat a tsp of oil in a kadai and fry the beans till it starts to crackle.( This step is not in the original recipe. But I did it for additional flavor)
  • Pressure cook the beans with 1 cup of water in low flame for two , three whistles. Drain the excess water & keep aside the cooked beans. The beans should not be over cooked and it should retain its shape.
  • Cook together ash gourd, green chilli, salt and 1.5 cups of water, till ash gourd becomes tender. Ash gourd also should not be overcooked and it should retain its shape.
  • Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil.The curry has a thick consistency.
onam olan tile

No need to soak the beans if u fry in oil. In the actual recipe , maria mentioned that it is not necessary to soak the beans even without frying..

Source – My neighbor

  • Thinly chopped Lady’s finger – 1 cup
  • Thick curd – 1 cup
  • Green chilli – 2 nos(finely chopped)
  • Salt – as needed
  • Sugar – a pinch
  • Coconut oil – 1.5 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – few
  • In a kadai , add oil , temper mustard seeds and curry leaves.Then add the finely chopped lady’s finger & green chillies and saute in high flame continuously .Add salt , sugar and saute till it is cooked well.
  • Remove & add curd to it. Mix well and serve !
onam vendakka pachadi

  • Cucumber – 1 no
  • Thick curd – 1 cup
To grind
  • Green Chillies  - 2 nos
  • Grated coconut –1/4 cup
To temper (optional)
  • Mustard Seeds - ¼ teaspoon.
  • Coconut       - ¼ tbsp
  • Red Chillies- 1 pinched.
  • Curry leaves   - few  
  • Cut cucumber into small pieces and set aside.
  • Grind coconut and green chillies to a smooth paste adding water.Mix this paste with cucumber.Temper mustard & other ingredients and add to the mixture.
  • Lastly add the thick curd , mix well & serve immediately.

Source- Vanitha magazine

  • Chana dal – 1/4 cup
  • Grated jaggery – 1/2 cup
  • Grated coconut – 1 cup
  • Salt – a pinch
  • Cardamom – 2 nos powdered
  • Ghee – 1 tbsp
  • Roasted nuts – 2 tbsp
  • In a mixie add  1/3 cup of water and take the first coconut milk.Set aside.Again add 3/4 cup of water and take the second milk.Keep aside.
onam payasam tile
  • Pressure cook channa dal adding enough water for two,three whistles in low flame.Open and mash them well. I pulsed it in mixie.
  • In a pan , melt jaggery , make syrup and strain the impurities.Add the mashed dal to the syrup . Add the second coconut milk and ghee & boil till it reduces to half..
onam channa payasam tile1
  • Lastly add the first thick milk , cardamom powder and mix well. Boil in very low flame for 2 minutes and switch off the flame.
onam channa payasam tile2
  • Add the roasted nuts n serve !

Source – Cheenachatti

1 cup - 250ml
  • Grated coconut –1 cup
  • Raw rice – 1/4 cup
  • Grated jaggery – 1/3 cup
  • Ghee – 1 tbsp
  • Cashew Nuts & raisins – few

  • In a mixie , grind coconut adding 1 cup of water and take the first milk. Again add 1/2  - 3/4 cup of water and take the second milk. Set aside.
  • In a pan , melt the jaggery , make syrup , strain impurities if any. Make jel like syrup..
onam payasam tile
  • Wash n soak raw rice for 20 minutes. Pressure cook it adding 1/2 - 3/4 cup of water. Rice should be cooked but it should not be mushy.
  • Add the syrup to the cooked rice and boil well. Add the second coconut milk an boil for 5-7 mins in low flame.
onam sharkara payasam
  • Lastly before switching off the flame, add the first coconut milk. Mix well. Add the roasted nuts. Serve !
onam sharkara payasam tile1
  • This payasam tends to thicken soon. It will become spoonable. Add more milk to get a thin consistency. U can also add 2 tbsp of roasted coconut pieces if you wish.
Continue Reading...

May 27, 2013


Tamilnadu lunch menu

In my attempt in posting other state recipes, I have successfully tried & posted Andhra , kerala and punjabi , Kongu lunch recipes. It will be unfair if I don’t post my own state lunch recipes.. So here is a platter of Tamilnadu lunch recipes I made for my parents and bro. Everything came out really well & tasty. Like you all , we tamilians prepare varieties of recipes either for occasions or for guests. Serving in banana leaf is a must for us which is considered as a way of showing our respect and gratitude to our guests. But here I dint present them in banana leaf as I couldn’t get it . 

Very soon i’ll post another set of Tamilnadu lunch recipes served in banana leaf with authentic serving order.In the above plate u can see ( Left to right) Rice , Dal , Avial , Morkuzhambu , Mullangi Sambar , Rasam , Vendakkai mangai kathrikai pachadi , Instant mango pickle along with papad , Urad dal vada , Rice vadam, Spiced buttermilk ( Neer mor) & water. I have posted all the above recipes except dal and Pachadi. So I have shared them in this post. Sorry I couldn’t post step by step pictures as I was hurry in making recipes on time.

Do check out my Tamilnadu lunch recipes post which I made some years ago if  you are interested !

lunch - plates


1 cup - 200ml
  • Toor dal OR moong dal – 1/2 cup
  • Turmeric powder – 1/4 tsp
  • Water & salt – As needed
  • Cooking oil – Few drops
To temper
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Hing – 1/4 tsp
  • Curry leaves - few
Ghee – to add while serving

  • Pressure cook dal adding turmeric powder & required water and a drop of oil in low flame for 1-2 whistles.
  • Now open the cooker & mash the dal nicely with a ladle.Temper all the ingredients given under”to temper” and add to the dal. Mix well , add salt and serve with hot rice adding a tsp of ghee.. It tastes great with a papad , pachadi and potato poriyal.

This is my mom’s recipe.This pachadi will surely make its appearance in our home during mango season.It’s a sweet pachadi variety . So we add less salt..Our guests love this pachadi a lot..It tastes great with paruppu sadam /Dal rice. 
1 cup - 200ml
  • Cooked toor dal – 1/4 cup
  • Ladies finger / okra - 10 nos
  • Brinjal – 5 nos (small)
  • Raw mango – 1 no (Small, cut into cubes)
  • Grated Jaggery - 1/8 – 1/4 cup
  • Hing – 1/4 tsp
  • Salt & water  - as needed
To grind
  • Grated coconut - 1/4 cup
  • Green chilli -  2-3 nos
  • Small onion - 4 nos
  • Jeera / cumin seeds - 1/4 tsp
To temper
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few

  • Pressure cook toor dal, mash & set aside.
  • Cut okra into tiny pieces , peel the mango skin and cut into small slices . Cut brinjal into very small pieces and keep immersed in water to avoid discoloration.
  • Grind all the ingredients given under”to grind” and make a smooth paste.
  • In a kadai , heat oil and saute the okra pieces for few minutes.
  • Pressure cook mango , brinjal and okra pieces together adding required water & salt.
  • After the steam is released add the cooked & mashed toor dal , ground coconut paste and hing. Mix well and allow it to boil for few minutes. Finally add the grated jaggery. Give a boil and check for salt & sweetness. Add more jaggery if u want more sweet.
  • Finally temper all the ingredients given under “to temper” and add to the pachadi. Tastes best with dal rice and rasam rice.
Continue Reading...