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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 !!

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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” Winking smileas 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 kuzhambuSmile. 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 Smile. 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 u prepare sodhi, make sure u keep inji pachadi as a side dish. It tastes very similar to kerala style puli injiSmile. 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,u 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 ur 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 u 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 u 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 u deep fry.This is to avoid discoloration.
  • Now pat them in a towel & deep fry in batches.Sprinkle salt n 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,u can also make mixed vegetable poriyal.In that case,u can make potato chips.

sodhi-lunch menu

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

sodhi for lunch
Very good recipes Tags: , ,
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March 15, 2014


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

Actually I din’t have an idea of making Holi special 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.
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
Serves: Serves 2
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 u 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 u fry gujias,the heatness of oil will be more.So now u 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 u serve !
In a plate,arrange all the dishes and and serve !

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

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December 23, 2013


party menu recipes

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 thrash.(this is very important,keep in all corners)
For decorations
  • Colorful ribbons , Happy  birthday banner , Balloons , Birthday knife , foam,Chocolates inside a big balloon.
For kids
  • 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, u 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 Pepsi, Fanta, 7up were served.
  • 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.
  • 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 of course 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

  • If u 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 katli,burfi 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 stall as 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,keep in warm mode)
  • For curd rice, make 4 cups of rice. Prepare and refrigerate it in the early morning. As soon as u 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 ur 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 !

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September 14, 2013

Onam Festival Sadya Menu | Kerala Onam Lunch Dishes

onam sadya --picture

This is my second Onam sadhya 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 keralites .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 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 from their blogs Open-mouthed. I googled the recipes , chose them 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 u Roshni :)

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 – 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 – 4
  • Garlic – 6 cloves
  • Jeera – 1/2 tsp
  • Dhania – 1tsp
  • 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 - 200ml
  • 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

1 cup - 200ml
  • 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 mixture , saute for few minutes .Remove n 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 - 200ml
  • 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 u wish.
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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.
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August 27, 2012

Simple Onam Sadya Recipes - Kerala Onam Dishes

onam sadhya

As Onam is nearing , I see lot of posts featuring Kerala onam recipes in blogosphere. After trying the andhra lunch thali successfully , I wanted to try  a simple and Easy Kerala lunch menu keeping onam festival in mind..When I was thinking about it, my neighbour showed me “Vanitha” magazine which was flooded with onam special recipes of “Pazhayidam Mohanan namboothiri”.There were many ideas for onam sadya dishes including payasam. As the recipes were given by a chef , I tried everything confidently. My neighbour Mrs.Prema read all the recipes and translated everything patiently.Thanks a ton to her Smile. .Among those recipes, I picked some easy to make, simple dishes and prepared it..I reduced the given quantity as per my need and tried them.So i have mentioned the quantity what i used.We had a great onam lunch. Now after having my preparation, i really want to taste the authentic onam sadya in kerala..Wish I could get a chance SmileWhen u want to prepare onam special dishes , the choices are endless. My neighbour told they serve nearly 60 side dishes..Wow..!!.I started drooling Smile..

Do check out my Onam sadya menu - 2 


I wanted to fill the banana leaf but i couldn’t.I should have kept Pazham , pappadam and nendhran chips which are the highlight in their menu..I was not able to do it. As this is my first Onam sadya post, I am not aware of the serving order. So I kept the dishes as I wished.Please excuse me Smile.I dint prepare Avial as we used to make it regularly .U can see the recipe here..I wanted to try popular dishes which are new to me.They were really awesome in taste.. We loved it. Coconut oil and coconut are used as the main ingredients in their food..Even then the food was easily digestible .Yesterday my kitchen was filled with nice aroma of coconut oil Smile..I have bookmarked some more recipes from that book. I’ll try everything and post it soon..
Coming to the recipes ,let me start with the sweet dishes  ..

semiya payasam

Its very simple to make ..The taste was excellent.. My hubby who doesn’t like this payasam loved it a lot.. It can be served hot or cold. For variations, u can add badam powder at the end to give a kheer taste..
1 cup - 200ml
For 2- 3 people
  • Semiya / Vermicelli – 1/4 cup
  • Sugar – 4 tbsp  ( adjust)
  • Milk – 1/2 ltr
  • Water – 1/2 cup
  • Cardamom powder – 1/4 tsp(optional)
  • Ghee – 1 tbsp
  • Cashews and dry grapes - few
  • In a wide mouthed Kadai , add half tbsp of ghee and roast the vermicelli till it turns golden brown with a nice aroma.
  • In a pressure cooker base , take the milk and water .
  • Let it boil till it reduces to half in quantity..
  • Then add the roasted vermicelli and close the cooker. Leave it for a whistle and the semiya gets cooked well. (Semiya should not be mushy)
  • Open the lid and add the sugar. Mix well.
  • Add more milk if its too thick.Check for taste and add more sugar if required.
  • Finally add the cardamom powder.. Boil for sometime.
  • In a small kadai , take the remaining ghee and roast the cashews and dry grapes.
  • Add on top of the payasam and garnish !!
Serve hot or cold !
  • Cardamom powder is optional. It is not given in the actual recipe but i used it.
  • U can add saffron threads soaked in warm milk which gives a nice color too..
  • My neighbour adds instant badam mix at the end which also tastes the best..


This payasam should be watery in consistency. Usually the pulp of tender coconut should be grinded coarsely along with its water and prepared. But i just cut the pulp into small pieces as given in the book . I also added jaggery instead of sugar as mentioned in the book. But please add very less jaggery as we are adding condensed milk , honey and coconut milk at the end.

  • Tender coconut -  2 nos ( take the pulp and water)
  • Jaggery –  2-3 tbsp ( please add lesser quantity)
  • Grated coconut – 1/2 cup ( to extract milk)
  • Condensed milk – 2 tsp
  • Honey – 1 tsp (optional)  ( i added a tsp)
  • Water – Little
  • Cardamom powder – A pinch (optional)
  • Take the jaggery and melt to make a syrup by adding water just to cover it.
  • Strain and remove the impurities.After it starts to boil ,add the pulp of tender coconut ( I cut into bite sized pieces.. U can also use by grinding it coarsely).. U can even cook the pulp separately and add to jaggery.
  • Let it boil for sometime. In the mean time , grind the grated coconut with water to extract the first milk.Set aside.
  • Similarly take the second and third milk.
  • Now add the third milk to the boiling jaggery mixture.
  • After a few secs , add the second milk. Give a boil.
  • Switch off the flame and add the first thick coconut milk.
  • Mix well and allow it to cool down completely.
  • Finally add the condensed milk and honey..Mix well and enjoy..
  • The color of this payasam varies according to the jaggery color.
  • Mine was white in color as my jaggery was light yellow in color..
  • Always add jaggery in lesser quantity. If sweet is less , u can add more syrup later.
  • Condensed milk and honey should be added after the mixture cools down completely.

Its a simple stir fry which can be made in minutes yet tastes delicious..
  • Yam – 1/4 cup
  • Plantain / Raw banana – 1/ 4 cup
  • Carrot – 1/4 cup
  • Turmeric powder – 1
  • Mustard seeds – 1/2 tsp
  • Curry leaves – few
  • Red chillies – 2 nos
  • Green chillies – 2nos
  • Salt & water – As needed
  • Cut all the veggies uniformly of small square shaped pieces.
  • Cook yam in pressure cooker.cook plantain and carrot together.
  • Make sure everything is not over cooked and mushy.
  • Now in a kadai , take the coconut oil and add the mustard seeds , cut chillies and few curry leaves.
  • Add the veggies finally and toss well by adding the required salt.

mixed veg thoran
  • Grated Cabbage – 1/4 cup
  • Carrot – 1/4 cup
  • Big onion – 1 no
  • Half cooked toor dal – 1/4 cup
  • Ginger – 1/2 inch piece
  • Turmeric powder – 1/2 tsp
  • Chilli powder – 1/2 tsp
  • Pepper powder – 1/2 tsp
  • Salt – as needed
  • Grated coconut – 3 tbsp
to temper
  • Coconut oil – 1 tbsp
  • Green chilly – 1 no ( slit cut)
  • Urad dal – 1/2 tsp
  • Curry leaves – few
  • Pressure cook toor dal for one whistle by keeping high flame. The dals gets half cooked.
  • Grate the cabbage and cut carrot into small pieces.
  • In a kadai, heat the coconut oil and temper with mustard seeds and urad dal. Then add the onion pieces.
  • Saute well and add the ginger pieces , green chilly and curry leaves.
  • Now add the cut vegetables , toor dal and mix well.
  • Add all the powders one by one and mix well.
  • Sprinkle little water and cover cook for sometime.
  • Run the grated coconut once in mixie and add it at the end.
  • Mix well and serve hot !!
Puli inji
Among all these dishes , Puli inji secures the first rank.. We loved it a lot. It was very tasty..One can have a plate full of Dal rice or curd rice with this puli inji Winking smile. Usually its very thick in consistency . But i made it little thin to suit our taste. Please make it according to ur taste buds.But in the book, it was mentioned to make it thick.It stays good for more than a week.Use a clean spatula every time....
  • Tamarind – A big gooseberry size
  • Ginger – 2 finger size ( chop finely)
  • Jaggery – 1 tbsp ( add more if reqd)
  • Salt & water – as needed..
  • Chilli powder – 1/2 tsp
  • Hing – 1/4 tsp
To temper
  • Coconut oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Pinched red chilly – 1 no
  • Green chilly – 1 no (finely chopped )
  • Curry leaves – a few
To dry roast & grind:
  • Methi seeds – 1/2 tsp
  • Soak tamarind in warm water for take the extract.
  • Add chilli powder , jaggery and give a boil till it reduces to half in  quantity.
  • In a kadai , add coconut oil and temper the items given above..
  • Add the finely chopped ginger pieces and saute well for few mins.U’ll get a nice aroma,
  • Finally add everything to the tamarind mixture and allow it to roll boil .
  • **In the mean time , dry roast methi seeds and powder it.
  • When the tamarind mixture starts to thicken , switch off the flame and add the methi powder.Mix well & Close it with a lid
onam puli inji tile
Serve with dal rice / curd rice.. !
  • Puli inji is a spicy accompaniment. A tsp of it is sufficient for a plate of meals..It also aids digestion..Make sure this puli inji is in ur menu if u plan to make kerala food..

Kaalan tasted similar to mor kuzhambu..We mixed it in plain rice and enjoyed ..
  • Sour curd – 1 cup
  • Pepper powder – 1 tsp
  • Yam – 1/4 cup ( chopped roughly)
  • Green chilly –2 nos
  • Curry leaves – a few
  • Ghee – a tsp
  • Turmeric powder – 1/4 tsp
  • **Dry roasted methi powder – 1/2 tsp
  • Salt & water – as needed
To grind:
  • Grated coconut – 1/4 cup
  • Green chillies – 2 no
  • Jeera – 1/2 tsp
To temper
  • Coconut oil – 1 tbsp
  • Pinched red chilly – 1 no
  • In  a pressure cooker , add the yam pieces , pepper powder , green chilly pieces and a tsp of ghee..Cook well.
  • After opening the cooker , add the whipped curd , turmeric powder and salt.Let it boil..
  • In the mean time, grind the items under “ to grind” to make a paste by adding little water.
  • When the mixture reduces to half , add the ground paste ..Boil well.
  • Temper the mentioned items and mix to kaalan.
  • Switch off the flame and add the methi powder finally . It would be in the consistency of kootu / aviyal..
  • Mix well and close with a lid to retain the aroma...

ash gourd thayir pachadi

Its a simple and tasty accompaniment for dal rice..
  • Ash gourd – 1/ 4 cup ( chop finely)
  • Salt & water  - as needed
  • Thick fresh curd – 1/2 cup
To grind
  • Grated coconut – 2 tsbp
  • Green chillies – 2 nos
To temper
  • Coconut oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Hing – a pinch
  • Pinched red chilly – 1 no
  • Curry leaves - few
  • Cook the ash gourd pieces with the required water and squeeze them well to remove its water content.Set aside
  • Now in a kadai , temper all the items given above.
  • Grind the coconut & green chillies to make a paste.
  • In a bowl , take the ground coconut paste , tempered items , squeezed ash gourd pieces and the required salt.
  • Mix well .. add the fresh , thich curd just before serving .
Enjoy with paruppu sadam ..

Its a semi dry , rice accompaniment which has lots of coconut.Adding  more coconut gives a nice flavour for this dish ..

  • Yam/ Chena – 1/4 cup
  • Raw banana – 1/4 cup
  • Pepper powder – 1 / 2 tsp
  • Chilli powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water – as needed.
To grind
  • Grated coconut – 1/4 cup
  • Jeera – 1 / 2 tsp
To temper:
  • Coconut oil – 1 tbsp
  • Urad dal –1/2 tsp
  • Jeera – 1/2 tsp
  • Grated coconut – 1/2 cup
  • Curry leaves - few
Please note I have put grated coconut twice here.Use accordingly..
  • Chop & cook the yam and banana pieces separately.
  • Heat oil in a a kadai and shallow fry the cooked vegetables.
  • Grind the items given above with little water to make a paste.
  • After shallow frying the veggies , add the ground paste followed by chilli, pepper and turmeric powders.
  • Mix well and allow it to boil sometime.
  • In a kadai , heat coconut oil and temper with urad dal, jeera , curry leaves and grated coconut.
  • Roast them well and add it to the boiling mixture. mix well and switch off the flame..Enjoy !

Mixed veg sambhar
  • Toor dal – 1/2 cup
  • Potato – 1no
  • Big onion – 1 /2 no
  • Lady’s finger – 1/4 cup
  • Drum stick – 1 no
  • Turmeric powder – 1 / 4 tsp
  • Chilli powder – 1.5 tsp
  • Coriander seeds powder – 2 tsp
  • Salt –  as needed
  • Tamarind –  Small lemon size
  • Dry roasted methi seeds powder – 1/2 tsp
To temper
    • Coconut oil – 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Pinched red chilly – 1 no
  • coriander leaves – to garnish
  • Pressure cook dal and potato . set aside.. Reserve the dal water for making rasam..
  • Soak tamarind in water and take the extract.
  • In a kadai , heat coconut oil and saute the lady’s finger and drum stick pieces.
  • Add all the powders.Saute quickly without burning. Immediately add tamarind extract, Cover and cook well.
  • After the veggies are cooked add the cooked dal and boil well for few mins.
  • Finally temper the items and add the methi powder. switch off the flame..
  • Garnish with coriander leaves..
  • In the serving bowl , place a banana leaf and pour the sambar.
  • Close for sometime and then serve.
  • This is the additional tip given in the book..

kerala rasam
  • Cooked toor dal water – 1 cup
  • Tamarind extract – 1 tsp
  • Chilli powder – 1/2 tsp
  • Hing – 1/4 tsp
  • Water – 1/4 cup
  • Jeera – 1/4 tsp
  • Methi seeds –1 / 4 tsp
  • Tomato – 2 nos
  • Curry leaves – few
To dry roast and powder
  • Dhania – 1 tsp
  • Pepper corns – 1 tsp
to temper
  • Coconut oil – 1 tbsp
  • Pinched red chilly – 1 no
Coriander leaves – to garnish
  • In a kadai , dry roast dhania and pepper corns & powder them.
  • Take the tamarind extract , chilli powder , 1 tomato ( crushed) , jeera , hing and methi seeds along with little water. Boil everything till it reduces to half.
  • Then add the dal water , remaining 1 tomato(finely chopped) , rasam powder and the required salt.Boil for few mins.
  • Remove and temper with mustard seeds and pinched red chillies.
  • Garnish with coriander leaves..
kerala paruppu curry
  • Moong dal – 1/2 cup
  • Turmeric powder – 1/2 tsp
  • Red chilly – 1 no ( pinched )
  • Water & salt –as needed
To grind
  • Grated coconut – 2 tbsp
  • Jeera – 1/4 tsp
  • Green chilli - 1 no
To temper
  • Coconut oil – 1 tbsp
  • Mustard seeds –1 /2 tsp & ginger pieces ( optional )
  • Pinched red chilly – 1 no
  • Curry leaves – few
  • Roast dal till raw smell emanates.
  • Pressure cook the roasted dal with water , turmeric powder and a pinched red chilly..
  • Grind the coconut,chilli and jeera to make a paste.
  • Mix it to the cooked dal and boil till it thickens.
  • Remove and temper with the above items.
  • Serve adding ghee !!
onam paruppu curry tile


Please click on the picture to see the recipe for avial..
Do check out my Onam sadya menu - 2 
Easy Chakka pradhaman recipe
Kerala Paal payasam recipe


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