Ridge Gourd Gravy/Peerkangai Kuzhambu Recipe

Ridge gourd gravy/Peerkangai kuzhambu is one of my favourite and easiest kuzhambu recipes.I love this gravy more than peerkangai thogayal/thuvayal.My MIL call this as peerkangai chutney though it is not thick like our usual chutneys.This gravy goes well with rice more than idli,dosa.I made this for our lunch last week when my in-laws were here.We had a simple yet yummy lunch with this gravy and bitter gourd fry.I will share bitter gourd fry recipe soon.Now lets see how to make this delicious peerkangai gravy recipe for rice.

Ridge gourd gravy/Peerkangai kuzhambu recipe

Ridge groud gravy recipe for rice- Simple n delicious gravy !

Cuisine: Indian

Category: Gravies

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Ridge gourd - 1 no ( medium sized) Tamarind - Medium gooseberry size(slightly more than small gooseberry) Green chillies - 5 nos Curry leaves - few Hing/Asafetida - 1/2 tsp ( 1/4 + 1/4 tsp) Small onions - 15 nos ( peel n chop into chunks) Salt & water – as needed To temper & saute Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Coriander leaves - to garnish

METHOD

Wash and scrape the skin of ridge gourd.Do not peel the entire skin.Just remove the ridges.Chop them into small cubes.Peel and chop the small onions roughly into small chunks.Slit the green chillies & chop into small pieces. In a pressure cooker base,take the chopped ridge gourd,salt,tamarind along with 1 cup of water.Pressure cook in low flame for one whistle or 3-4 whistles in high flame.Remove and let it cool. (I kept in a tiffin box and pressure cooked it along with dal) After it cools down,drain the excess water in a bowl and grind the cooked ridge gourd along with tamarind to a smooth paste. Add this paste to the reserved ridge gourd water.Add hing and few,torn curry leaves.Check for salt. Heat oil in a kadai and temper mustard seeds,urad dal,chana dal,hing,chopped small onions and slitted green chillies. Now add the ridge gourd paste water.Add 1/2 cup of more water and let it boil for 2-3 minutes.Lastly add the finely chopped coriander leaves and garnish it.Mix with plain rice adding few drops of gingely oil and serve hot.It tastes yummy !

Note

You can follow the same recipe and make gravy using pumpkin.Please check this link. Adding small onions gives the best taste.But you can also add big onions if u don’t have small onions in hand. Asafetida/Hing is the star ingredient for this recipe.We add it twice in this recipe.Once during tempering and the other when the gravy boils.So never skip this ingredient.

Enjoy this yummy gravy with plain rice.It tastes yum !

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Brinjal Masala Kuzhambu/Kathirikai Kuzhambu Recipe

I learnt this brinjal masala gravy recipe from my friend Megha. Its a kurma kind of gravy that goes well with rice, idli, dosa and even chapathi too. Here in Bangalore, people make a brinjal gravy named as “Ennegaayi gojju” as a side dish for akki roti. This gravy tastes similar to that but not exactly. I will share authentic ennegaayi recipe soon.

I tasted this gravy once in Megha’s house and liked it a lot. I got the recipe from her immediately and wrote in my cook book. I have made this many times in my kitchen but somehow I couldn’t blog it. Today I made this brinjal gravy along with tindora curry(yet to post) for Sendhil’s lunch box and thought of sharing here. 

Basically I am a big fan of brinjal recipes. I keep trying one or the other new recipes using brinjal. When I made this gravy, I became very happy that I got yet another easy, interesting brinjal gravy recipe just like my Ennai kathirikai kuzhambu and brinjal kara kuzhambu recipes. Brinjal lovers, do try this gravy. Its very simple to make and yummy too ! The best part is this brinjal gravy can be made directly in a pressure cooker. Do try this brinjal masala gravy for rice and enjoy !

Brinjal masala kuzhambu

Brinjal masala kuzhambu recipe - A kurma kind of gravy for rice,idli n dosa !

Cuisine: Indian

Category: Gravies

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Brinjal - 6 nos Tomato - 1 no Big onion - 1 no(finely chopped) Salt & water - as needed To grind Grated coconut - 3 tbsp Big onion - 1 no Ginger & garlic paste – 1 tsp ( heaped)  Cinnamon - 1 small piece Cloves - 2 nos Coriander leaves - a fistful( 2 tbsp,chopped) Red chilli powder - 1 tsp ( add 1.5 tsp for spicy gravy) Dhania powder - 3/4 tsp Turmeric powder - 1/8 tsp To temper Cooking oil - 1.5 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves – few Coriander leaves – little ( to garnish)

HOW TO MAKE BRINJAL MASALA KUZHAMBU - METHOD

Wash and slit the brinjals into 4. Keep it immersed in water till use. Grind all the items given under “ to grind” to a smooth paste. In a pressure cooker base, heat oil and splutter mustard seeds,urad dal and cumin seeds. Saute finely chopped big onions till transparent. Add curry leaves and then add the slitted brinjals. Saute till the skin of brinjal shrinks lightly. Now add the ground masala paste and saute till raw smell vanishes. Then add a roughly chopped tomato and saute till slightly mushy. Lastly add water and pressure cook in low flame for one whistle. Remove the lid after the steam is released completely. Mix well.Garnish with finely chopped coriander leaves and serve with plain rice adding ghee. Enjoy !

Note

You can replace brinjal with avarekalu/mochakottai/hyacinth beans. This gravy tastes the best when mixed with plain rice adding ghee. Ghee is a must here. You can also have this as a side dish for idli, dosa Here I have not used tamarind.If u want u can replace tomato with a small gooseberry size of tamarind. Garnish with coriander leaves for more flavor.

Enjoy this masala gravy mixing with plain rice and ghee.

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Iyengar Milagu Kuzhambu Recipe-Pepper kuzhambu-No onion No Garlic Recipes

After having all the Diwali stuffs, all we needed is a simple vatha kuzhambu & sutta appalam for our lunch today. As I have shared enough variants of vatha kuzhambu in my blog, I wanted to try & post this Iyengar style milagu kuzhambu/Pepper gravy recipe as it was requested by a reader long time back in my facebook page. I usually make milagu kuzhambu in this way adding onions & garlic. But when the reader asked me to share this no onion no garlic version, I immediately asked my school friend Sumi for her recipe.

Based on the ingredients she told, I browsed few websites and prepared this gravy. As Sendhil is very much fond of pepper recipes, he loved this gravy a lot. Though it is a no onion no garlic recipe, it was very flavourful and yummy. Its very easy to make in busy morning hours as there is no chopping works at all. Even bachelors can give this a try. I found sutta appalam & Daangar pachadi are the best combinations for this gravy. When I read this, I got tempted to try Daangar pachadi. I must try & taste that combo soon. Ok, lets see how to make this yummy Iyengar, brahmin style milagu kuzhambu.

Do check out my Brahmin style easy manathakkali vatral kuzhambu recipe here.

Iyengar milagu kuzhambu

Iyengar style, flavourful pepper gravy/Milagu kuzhambu for rice!

Cuisine: Indian

Category: Gravies

Serves: 2-3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Tamarind - a big gooseberry size Salt & Water - as needed Turmeric powder - 1/8 tsp To roast & grind Cooking oil - 1 tsp Pepper corns - 1.5 tsp Urad dal - 1 tsp Red chillies - 1 no ( use 2 for more spicy) Cumin seeds/Jeera - 1/2 tsp Curry leaves - 5-7 nos To temper Gingely oil - 1 tbsp Mustards seeds - 1/2 tsp Urad dal - 1/2 tsp Hing/Asafetida - a big pinch

HOW TO MAKE MILAGU KUZHAMBU - METHOD

Soak tamarind in warm water for 10 minutes and take the extract. Set aside. In the mean time, lets do the roasting part. In a small kadai, roast all the ingredients given under “ to roast & grind” till pepper corns start to splutter and urad dal turns golden brown. After its cooled down, grind it to a smooth paste adding required water. In a kadai, heat gingely oil and temper all the ingredients given under”to temper”. Add the tamarind extract, salt, turmeric powder and few pinched curry leaves. Let it boil till its raw smell goes off. Add a small piece of jaggery while the gravy boils. Then add the ground pepper paste and boil well till the gravy thickens a bit. Remove the gravy. Serve hot with plain rice adding few drops of ghee. Enjoy with sutta appalam & kootu. Enjoy !

Note

Some people also add 1 tsp of toor dal while roasting. If you want to use toor dal, reduce urad dal to 1tsp. Add more red chillies or pepper corns while roasting to make a spicy gravy. If you want to add onions & garlic,chop it finely & saute it after you temper.

Enjoy this milagu kuzhambu mixing with plain rice topped with few drops of ghee & sutta appalam as side dish. It tastes yum!

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BRINJAL RASAVANGI/KATHIRIKAI RASAVANGI RECIPE

Brinjal is my most favourite vegetable.But i am not able to make brinjal recipes often in my kitchen because Sendhil & Raksha are not fond of it.So i used to cook some interesting kathirikai recipes whenever my in-laws visit my place. This time, i tried Rasavangi recipe learning from my MIL.Usually we make Rasavangi using Ash gourd/Poosanikkai.But i tried with the freshly bought eggplant from Salem.It was too good & i loved it a lot.I am sure brinjal lovers would love this gravy for rice.Do try it !

Brinjal rasavangi recipe

Brinjal Rasavangi Recipe / Kathirikai Rasavangi Recipe for rice - Yummy brinjal recipe !

Cuisine: Indian

Category: Gravies

Serves: Serves 4-6

Prep time: 15 Minutes

Cook time: 20 Minutes

Total time: 35 Minutes

INGREDIENTS

Brinjal - 5 nos ( chop into bite sized cubes) Chana dal/Kadalai paruppu OR Toor dal - 2 tbsp Tamarind – Big gooseberry size Salt & water - as needed Turmeric powder - 1/8 tsp Jaggery – a pinch. To roast and grind Coriander seeds - 1 tbsp Urad dal - 1.5 tbsp Grated coconut -1/4 cup Red chillies - 4 nos ( use 3 for less spice) Hing/Asafetida - 2 big pinches To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few Coriander leaves – few to garnish

METHOD
This quantity serves 4-5 persons. Please reduce to half for 2 persons.

Wash and soak chana dal in required water for 15 minutes.In the mean time,wash and chop the brinjal into small cubes & keep it immersed in water. In a pan,heat a tsp of oil and roast the coriander seeds,urad dal & red chillies adding hing.Add grated coconut,roast it lightly and grind them to a smooth paste adding little water.Set aside. In a wide bowl,take the soaked chana dal.Add enough water & cover cook for sometime around 10 minutes.Add tamarind extract, chopped brinjal pieces and cook till it turns soft but it should retain its shape. While cooking,add turmeric powder & salt.( U can add 1/2  tsp of sambar powder if u want more flavour) . Now add the ground paste,a pinch of jaggery and little water.Boil for sometime and switch off the flame.Temper at the end. Garnish with coriander leaves. Mix with plain rice adding few drops of ghee! Enjoy !

Note

U can replace brinjal with ash gourd. Replace chana dal with toor dal. Sambar powder is optional as it is not aaded in authentic rasvangi.Instead u can add some powdered roasted pepper corns.

Enjoy brinjal rasavangi with plain rice adding few drops of ghee ! It tastes yum !!

Do check out my other brinjal recipes

• Bengali begun bhaja

• Ennai kathirikai kuzhambu

• Brinjal podi curry

• Kathirikai poriyal

• Kathirikai kosumalli

• Brinjal gotsu

• Sutta kathirikai chutney

• Tomato brinjal sambar

• Brinjal sambar for idli

• Brinjal masala kuzhambu

• Biryani gravy with brinjal

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VAZHAIPOO KUZHAMBU RECIPE/BANANA FLOWER GRAVY-VAZHAIPOO RECIPES

Vazhaipoo kuzhambu recipe was in my to-do list for years I should say. It is also known as Saiva meen kulambu in Tamil. As we all know cleaning and chopping vazhaipoo/Banana flower is the most time consuming job that tests our patience. But when we see its health benefits, we won’t feel lazy to do. Just watch some movie or megaaaa serial. This job will become much more easy. 

Choosing & buying a proper vazhaipoo is itself an art. Last few times when I bought banana flower, it was too bitter, I couldn’t prepare anything with it and finally I had to throw it out. So I have made a separate post with some tips for buying & cleaning vazhaipoo with stepwise pictures & health benefits. For this gravy, you don’t need to use the entire flower as we need only the tender white part.

Usually I make vazhaipoo usili or poriyal whenever I buy plantain flower. As we are bored of it, I tried Vazhaipoo vadai & this kuzhambu recipe for the first time. Both were awesome in taste. The best part is Sendhil & Raksha ate very well . Its a very easy one pot gravy. There is no chopping or grinding process. Only thing is you have to extract one cup of coconut milk. As I had readymade storebought coconut milk powder in hand, my job became very simple and i made this gravy within 15 minutes.

The picture looks like spicy Parota salna with oil floating on top right ?. But it takes very less oil & medium spicy, only the looks make u feel that.I forgot to tell u the source for this recipe.Its from Prema’s cook book .Thank u so much Prema sundar. I learnt a healthy n yummy gravy from you.
This gravy tastes the best when mixed with plain rice topped with ghee ! Moreover this gravy is very healthy and the tender bud & flower parts are very good for stomach ulcers.The combination of coconut milk makes it more healthy.Just try this gravy once for a change from the usual vazhaipoo recipes.U may love it like us.

Vazhaipoo kuzhambu recipe

Banana flower gravy/Vazhaipoo kuzhambu - Banana blossom cooked in coconut milk & spices !

Cuisine: Indian

Category: Lunch

Serves: 3

Prep time: 30 Minutes

Cook time: 15 Minutes

Total time: 45 Minutes

INGREDIENTS

Vazhaipoo/Banana flower - 1 no Big onion - 1 no (very big) OR 2 nos (if small) Green chilli -1 no (slit) Red chilli powder – 1/2 - 1 tsp (use 1 tsp for spicy gravy) Coriander powder – 1/2 tsp Jeera powder - 1 tsp Coconut milk - 3/4 cup ( use 4 tbsp coconut milk powder if using) Cumin seeds/Jeera – 1/2 tsp Curry leaves - few Cooking oil - 1.5 tbsp Salt & water - as needed Lemon juice – optional Rice flour – 1 tsp (use only if the gravy is too watery)

HOW TO MAKE VAZHAIPOO KUZHAMBU - METHOD

Wash the whole banana flower.Grease your hands with oil or wear gloves to prevent blackening of hands.Take some curd diluted in a cup of water.Spread a newspaper on the floor or table. Peel the outer layers of banana flower. Remove the flower and keep it immersed till u use. If you are not cooking immediately,no need to clean it. Just keep the flower immersed in buttermilk in the refrigerator and you can clean it whenever you find time. It stays fresh. When you keep on peeling the layers, the color of the purple cover will change to a pale white and the flowers will become more tender as you reach the inner part. Collect these tender flowers and keep peeling the layers till whole blossom becomes small enough to hold in your palm. Slit the blossom vertically into two. Keep the tender flowers immersed in a bowl of buttermilk till you use. No need to chop them. Mix the coconut milk powder in 3/4 cup of water & make a thick milk OR grate 3/4 cup of coconut and take the extract adding 3/4 cup of warm water. Set aside. In a pressure cooker base, heat oil and splutter cumin seeds. Add chopped big onions, curry leaves and slitted green chillies. Saute till onion turns transparent. Now add all the powders mentioned above and mix well. Lastly add the coconut milk with 1/2 cup of water. When it comes to roll boil, add the tender flowers immersed in buttermilk. Add the required salt and check for spiciness & taste. Pressure cook it in low flame for one whistle. Switch off & after the steam is released,open the cooker. U will see the layer of oil floating on top. Mix well.If the gravy is very watery and very thin, add little rice flour diluted in water, add to the kuzhambu and allow it to boil till it thickens. Transfer to a serving bowl and add some lemon juice if its more spicy. Mix with rice topped with few tsp of ghee.Good to taste & Good for health too ! Enjoy !

Note

If you don’t have jeera powder, feel free to skip it. Saute jeera seeds instead along with onions. Jeera is good for digestion of coconut milk. I used Aashirvaad chilli powder here. U can use any kashmiri chilli powder to get this awesome color. This gravy looks reddish but when u mix well it turns to pale white as u see in the plate picture Add ghee while eating. It helps to enhance the taste and also increases the medicinal value of this gravy.

Serve this healthy banana flower gravy with any poriyal. I served with easy vendakkai poriyal. 

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ONION SAMBAR/VENGAYA SAMBAR RECIPE - SOUTH INDIAN STYLE SAMBAR FOR RICE

This is my basic South Indian style sambar recipe for rice. Chinna vengaya sambar/Small Onion sambar is one of the most aromatic sambar recipes next to drumstick sambar.  Last year I posted brahmin(iyer)style arachuvitta sambar recipe with onions and drumstick adding freshly roasted and ground paste. But this sambar is very simple and easy to prepare which needs no grinding and no coconut. It can be made within 10 minutes if you have cooked toor dal ready in hand. Even bachelor’s can try this sambar.

This is my MIL’s basic sambar recipe with onions. Mostly I make this sambar when I run short of vegetables. As shallots are very costly in Bangalore compared to Salem, my in-laws buy one or two kgs for me whenever they visit my place. So I keep making onion recipes like sambar, chutney or pickle at least twice in a week. This vengaya sambar is our family favourite. 

Raksha loves to have this sambar for idli, dosa too. So I dilute this sambar slightly and serve it with mini idli drizzling with ghee. Ok, Lets see how to prepare this south indian onion sambar recipe.

 

Onion sambar recipe/Vengaya sambar

Small onion sambar recipe - South indian style sambar recipe with step by step pictures.

Cuisine: Indian

Category: Lunch

Serves: 3

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS
1 cup - 250ml

To pressure cook Toor dal - 1/3 cup Turmeric powder - 1/8 tsp Red chilli - 1 no (pinched) Curry leaves - few Cooking oil - 2 drops Water - as needed To temper & saute Cooking oil + Ghee - 1 tbsp + 1 tsp Mustard seeds – 1/2 tsp Methi seeds - 1/3 tsp Red chilli - 1 no ( pinch into 2) Green chillies – 3 – 4 nos Small onions/Shallots - 20 nos OR Sliced Big onion - 2 nos Tomato – 1 no ( cut into small pieces) Curry leaves - few Hing/Asafetida - 2 generous pinches For sambar Tamarind - Big gooseberry size Turmeric powder – 1/4 tsp Sugar or jaggery – 1/4 tsp Sambar powder - 1 to 1.5 tsp (homemade or any brand powder) Salt & water - as needed Coriander leaves - few

HOW TO MAKE ONION SAMBAR - METHOD

Pressure cook toor dal adding all the ingredients mentioned under “to pressure cook “.  Pressure cook in low flame for one whistle adding enough water. Open the lid and mash the dal well with a ladle. Set aside. Soak tamarind in 1/2 cup of water. Wash and peel the small onions, slit green chillies and set aside. Take the tamarind extract adding 1-1.5 cups of water. Extract should be 1.5-2 cups in total. Add sambar powder, turmeric powder, salt, hing and pinched raw curry leaves to it. In a kadai, heat oil+ghee and splutter mustard seeds. When it starts to crackle, add methi seeds, pinched red chillies, green chillies, small onions, tomato pieces  & curry leaves. Saute until onion turns transparent. Now add the tamarind extract mixture, sambar powder and boil well till onions gets cooked well yet firm without losing its shape. After the mixture is reduced in quantity, add cooked toor dal and sugar or jaggery. Add little water if necessary. Boil for 2 minutes. Adjust the consistency. Check for taste. Garnish with coriander leaves, boil for few seconds and switch off the flame ! Transfer it to a vessel. Add a tsp of ghee. Cover it with a lid. Give a standing time of 30 minutes and then serve.

Note

Adding ghee while tempering gives a nice smell to the sambar like in restaurants. Use sliced big onions in place of shallots if you don’t have in hand but small onions gives a nice flavor than big ones. Adjust the quantity of tamarind if you add tomato else sambar will become tangy. If you feel the sambar is tangy, add some plain red chilli powder & allow it to boil for sometime. It helps to balance the taste.

Enjoy vengaya sambar with vathal/vadam or appalam & poriyal. I had with simple tindora curry.

Do check out my other sambar recipes if interested

• Sambar sadam
• Mullangi sambar/Radish sambar
• Vendakkai sambar
• Keerai sambar
• Drumstick sambar
• Nellai style mango sambar- Mom’s version
• Arachuvitta sambar – Brahmin style

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SUNDAKKAI VATHAL KUZHAMBU RECIPE( DRIED TURKEY BERRY GRAVY)

Recently a reader mailed me to post basic Sundakkai vathal kulambu recipe and manathakkali vathal kuzhambu (dried turkey berry). As I had already posted Tamil brahmin style no onion no garlic manathakkali vathal kuzhambu, I thought of sharing my MIL’s style sundakkai vathal kuzhambu recipe  (dried turkey berry gravy). 

We usually make this basic kuzhambu recipe and replace sundakkai with brinjal, drumstick or just garlic & onion. As we don’t get green sundakkai easily, we include it in dried form in our gravies or just as an accompaniment for curd rice. I usually roast this once in a week for Sendhil and Raksha to get rid of stomach worms.

Other than this, sundakkai has lots of health benefits. U can find them in my raw sundakkai kootu post. This kuzhambu can be prepared within 15 minutes. No grinding job too. So bachelor’s & working women can prepare this easily in busy mornings and pack it for their lunch box. It tastes great when mixed with plain rice adding gingely oil. Kootu and roasted papad is the best side dish for this gravy. Usually I make keerai kootu or chow chow kootu. I have updated this recipe with a full video. Please check it below.

Sundakkai vathal kuzhambu recipe

Easy vatha kuzhambu recipe with turkey berries

Cuisine: Indian

Category: Gravies

Serves:3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Tamarind – Big gooseberry size Sambar powder - 1 tbsp ( OR use aachi kuzhambu milagai thool) Turmeric powder - 1/4 tsp Grated jaggery - 1 tsp Salt- as needed Water - 2 cups To temper & saute Gingely oil or cooking oil – 2.5 tbsp Sundakkai vathal /Turkey berry – 15-20 nos Mustard seeds -1/2 tsp Methi seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds/Jeera- 1.5 tsp Toor dal - 2 tsp Small onions - 10 nos (finely chopped) Garlic - 10 cloves (finely chopped) Curry leaves - few (finely chopped)

HOW TO MAKE SUNDAKKAI VATHA KUZHMBU - METHOD

To make sundakkai vathal kuzhambu, wash and chop the onions finely. Chop garlic cloves and curry leaves finely.Set aside Soak tamarind in 1/2 cup of warm water and take the extract using 1.5 cups of water. To this add sambar powder, turmeric powder, salt and keep aside. In a kadai,heat oil and roast the turkey berries till it turns brown. To that add mustard seeds. After it starts to splutter, add methi seeds, urad dal, toor dal and cumin seeds. Saute till golden. Now add the finley chopped onions, garlic & curry leaves. Saute till it emits a nice aroma. Now add the tamarind mixture and boil well for 4-5 minutes. Check for taste and add more sambar powder if gravy tastes tangy and adjust salt if needed. Lastly add jaggery and boil till oil separates & gravy becomes thick. Add little more water if you the gravy to thin down or switch off the flame and remove. Transfer to a vessel. Add few pinched curry leaves and cover the vessel with a lid. Give a standing time of 30 minutes and serve with rice.

Note

For variations,u can use manathakkali vathal in place of sundakkai. Using gingely oil in this gravy gives a nice flavour and it helps to suppress the tamarind heat. Sometimes, I roast the sambar powder for few seconds before adding the tamarind mixture. It also gives  a nice taste. If you don’t have homemade sambar powder, you can use aachi kuzhambu milagai thool or any store bought sambar powder too.

Enjoy vatha kuzhambu mixed with rice topped with gingely oil.Tastes great with sutta appalam & kootu.

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