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August 18, 2022

Aval Kesari Recipe | Poha Sheera | Avalakki Kesaribath

Aval Kesari

Aval Kesari / Poha Sheera in Hindi / Avalakki Kesaribath in Kannada, Atukula Kesari in Telugu is an easy sweet recipe that is served as prasadam for festivals like Gokulashtami, Ganesh Chaturthi, Varalakshmi Viratham, Friday Lakshmi Pooja and Thursday Guru pooja.

Aval Kesari is so easy to prepare under 15 minutes. Its a beginners sweet recipe. All you need is Poha/ Rice flakes, Sugar, Ghee and cardamom powder. Unlike our regular rava kesari, this poha kesari thickens quickly and chances of hardening is very less. So its easy to identify the end consistency. I have shared 2 videos in different languages and step by step pictures. I have added a video of Aval Kesari seimurai in Tami. Please watch it for better understanding. 

 Soon I will try to make an Aval kesari with jaggery. Friends, do try this easy Aval Kesari for this Gokulashtami / Krishna Jayanthi and enjoy.




Aval kesari in Tamil video ꜛ

aval kesari recipe

Aval Kesari / Poha sheera / Avalakki Kesaribath / Atukula Kesari


Aval Kesari / Poha sheera / Avalakki Kesaribath / Atukula Kesari

Aval Kesari / Poha sheera / Avalakki Kesaribath / Atukula Kesari for festival Prasadam/ Neivedaym.


 
Cuisine: South Indian
Category: Dessert
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Poha / Thick Aval / Rice flakes - 1/2 cup
  • Sugar - 1/2 cup
  • Water - 1 to 1.5 cups
  • Ghee - 3 tbsp
  • Cardamom powder - 1/4 tsp
  • Cashew nuts – 5
  • Cloves – 1
  • Orange food color / Kesari color – a pinch
HOW TO MAKE AVAL KESARI
  1. Heat 2 tsp of ghee in a kadai. Add the Aval and roast till crispy.
  2. Take the roasted Aval and break it to check if crispy. Transfer to a mixer.
  3. Grind coarsely and set aside. Boil water in the same kadai adding a pinch of food color.
  4. When the water roll boils, lower the flame completely. Add the roasted poha powder.
  5. Mix without lumps till thick. Cover cook in low flame for 5 minutes.
  6. Then add sugar, cardamom powder and ghee. Mix without lumps in low flame.
  7. Mix till kesari leaves the sides of pan completely. Switch off the flame.
  8. Roast Cashews in 1 tbsp ghee and add to Kesari. Mix well and transfer to a plate. Serve warm and enjoy !
METHOD - STEP BY STEP PICTURES
  • Heat 2 tsp of ghee in a kadai. Add the aval and roast till crispy. Let it cool. Grind to a coarse powder. Set aside.
  • Aval kesari
  • Add 1.5 cups of water in a kadai. Add a pinch of Kesari color. Let it roll boil. Lower the flame and add the roasted poha powder. Mix well without lumps.
  • Aval kesari
  • Mix in low flame till the mixture becomes thick. Cover cook in low flame for few minutes.Aval kesari
  • Add sugar, cardamom powder, clove and a tbsp of ghee. Mix in low flame till the sugar melts completely.
  • Aval kesari
  • Keep mixing till kesari becomes thick and leaves the sides of pan. Lastly roast cashews in a tbsp of ghee and add to the Kesari. Serve hot and enjoy.

Note

                
  • Adjust the quantity of sugar based on your taste.
  • Adding cloves is optional.
  • You can also use lesser ghee than mentioned but taste won’t be rich.


Try this easy, yummy Aval kesari for Gokulashtami and enjoy !

how to make aval kesari





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July 27, 2022

Palak Chutney For Rice, Dosa, Roti – Pasalai keerai thogayal - Spinach Chutney

Palak chutney

Usually I make Palak paneer, Palak chapathi or Dal palak using Palak leaves( Pasalai Keerai in Tamil) / Spinach chutney. This time I tried a chutney recipe with Palak leaves. I never thought Palak chutney would taste so good with rice and dosa. I loved it very much. Its so easy to make and tastes delicious.

During busy morning hours, if you are looking to make something easy and healthy to pack for kids and husband’s lunch box, this is the one. Tastes the best when mixed with plain rice adding ghee. I tried this recipe after watching few YouTube videos. Its similar to Andhra style Palakura Pachadi/ Palak chutney recipe.

Please check my Instant Palak dosa recipe too. 

Ok friends, lets see how to make Palak chutney with step by step pictures and video.



 Palak chutney for rice

Palak chutney / Pasalai keerai chutney recipe


Palak chutney / Pasalai keerai chutney recipe

Palak chutney / Pasalai keerai chutney recipe for rice, roti and dosa.


 
Cuisine: South Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Palak leaves / Pasalai keerai - 1 bunch
  • Cooking oil - 2 tbsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Black or White sesame seeds - 1 tsp
  • Coriander seeds / Dhania - 1 tsp
  • Green chilli - 1 or 2
  • Tamarind - 1 small piece
  • Hing / Asafoetida – 1/4 tsp
To temper
  • Ghee or cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Crushed garlic - 5
  • Red chilli - 1

HOW TO MAKE PALAK CHUTNEY
  1. Wash and chop Palak leaves roughly.
  2. Dry roast sesame seeds in a kadai and add oil to it.
  3. Saute urad dal, chana dal, hing, methi, dhania and cumin seeds.
  4. Remove in a plate. Add some oil and add in green chilli, palak leaves.
  5. Add turmeric powder, sugar and salt. Saute well till palak leaves shrink.
  6. Switch off the flame. Grind everything together to a smooth paste.
  7. Heat oil in a kadai. Temper mustard seeds, urad dal, crushed garlic and red chilli.
  8. Add to the Palak chutney and mix well. Serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

  • Wash and chop Palak leaves roughly and set aside.

  • Dry roast sesame seeds in a hot kadai. Add little oil in the kadai and add urad dal, chana dal, methi seeds,  dhania, hing and cumin seeds. Roast till dals turn golden. Remove in a plate.
  • Palak chutney
  • In the same hot kadai, add little oil and put the green chilli, chopped palak leaves, turmeric powder and salt.
  • Palak chutney
  • Saute till palak leaves shrink in quantity. Switch off the flame and cool down.
  • Palak chutney
  • Grind the roasted dals, sesame seeds mixture and sauteed palak leaves together adding little water. Grind to a thick and smooth paste.
  • Palak chutney
  • Heat oil in a small kadai. Temper mustard seeds, urad dal and add to the palak chutney. Mix well and enjoy !

Note

  • For variations, you can use red chilli instead of green chilli.
  • You can also saute one onion before adding palak leaves. It gives a unique taste and more yield of this chutney.


Try this easy, healthy Palak chutney for rice, dosa. Enjoy !

palak chutney for rice

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July 15, 2022

Pavakkai Poriyal – Bitter Gourd Curry Recipe

Bitter gourd curry

I love to try varieties of recipes with bitter gourd. Iam trying to include Pavakkai in my cooking at least once or twice in a week considering its health benefits. My daughter Raksha likes to eat bitter gourd only if its bitterness is less or it should be in deep fried form like bitter gourd chips with wheat flour. But I want to avoid making deep fried stuffs often. So I started exploring many side dishes using bitter gourd.

Recently I came across an easy pavakkai poriyal in pressure cooker in a You tube channel. As mentioned, my poriyal had a very mild bitter taste. We all loved it. The addition of sugar / jaggery made it more tasty. So Raksha too ate it without any complaints.

Actually this poriyal can be prepared by just sauting in a kadai with generous oil but I did everything in a pressure cooker with less oil and made it soft. It tastes good in either ways. Finally its our choice.

Lets see how to make Pavakkai poriyal without coconut in a pressure cooker.

Pavakkai poriyal

 

Pavakkai poriyal recipe / Bitter gourd curry


Pavakkai poriyal recipe / Bitter gourd curry

Pavakkai poriyal recipe / Bitter gourd curry for rice


 
Cuisine: Tamilnadu
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Pavakkai / Bitter gourd - 1 ( medium sized)
  • Big onion - 1
  • Garlic cloves – 10
  • Tamarind extract – 1 tsp
  • Turmeric powder - 1/4 tsp
  • Sambar powder -1 tsp
  • Jaggery or sugar - 1 tsp
  • Salt & water - as needed
To temper
  • Cooking oil -2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Hing / Asafoetida - a pinch
  • Curry leaves - few
HOW TO MAKE BITTER GOURD CURRY IN PRESSURE COOKER
  1. Wash and chop bitter gourd into thin slices. Chop onion and garlic thinly.
  2. Heat oil in a cooker. Splutter mustard seeds, urad dal, chana dal and hing.
  3. Add curry leaves, onion and crushed garlic cloves. Saute well.
  4. Add chopped bitter gourd and saute for few minutes till it shrinks in size.
  5. Lower the flame and add sambar powder, turmeric powder, jaggery and salt.
  6. Mix well and add required water. Pressure cook in low flame for one whistle.
  7. Open the cooker after the steam is released. If there is excess water, boil in high flame till water evaporates. Mix gently and transfer to a plate.
  8. Serve with sambar, rasam rice and curd rice.
METHOD - STEP BY STEP PICTURES
  • Wash and chop Bitter gourd into thin slices. Chopping thinly helps to remove bitterness. Wash and chop onion. Crush garlic cloves. Set aside.
  • Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, cumin seeds, curry leaves, crushed garlic and sliced onion. Saute till onion becomes transparent.
  • Pavakkai poriyal
  • Now add the thinly sliced bitter gourd and saute for a minute. Add turmeric powder, salt and sugar/ jaggery. Mix well. Adding turmeric powder helps to retain bright green color of bitter gourd.
  • Pavakkai poriyal
  • Add 1/4 cup of tamarind extract, sambar powder and mix well. Lastly add little water ( say 2 tbsp) and close the pressure cooker with its lid. Let the flame be high.
  • Pavakkai poriyal
  • Once the steam starts to come out, lower the flame completely and put the weight valve. Let it cook in low flame for one whistle. Switch off the flame and let the pressure release naturally.
  • Pavakkai poriyal
  • Open the cooker and add finely chopped coriander leaves. Mix gently. Boil for few minutes if there is excess water. If there is no water, you can just mix and serve with rice. Tastes good with sambar, vatha kuzhambu, kara kulambu and curd rice.

Note

  • Slice the bitter gourd thinly to avoid bitter taste.
  • Adjust the quantity of sambar powder as per your taste.

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July 9, 2022

Pesarattu Recipe – Andhra style Pesarattu | Green Gram Dosa

Pesarattu recipe

Andhra’s most popular and healthy breakfast recipe, Pesarattu along with Allam pachadi i.e Ginger chutney is one of my favourite recipes with Green gram/ Mung beans. I try to make it at least once in two weeks. In Tamil, we call it as Pacha payaru dosai. Though I make it regularly at home, I have never shared the recipe in my blog.

People fondly call this Pesarattu as MLA Pesarattu as it is popular in the MLA head quarters in Hyderabad. Usually this Pesarattu is stuffed with plain rava upma and served with spicy and tangy Ginger chutney. Some people also spread onion, carrot and green chilli mixture over the dosa instead of stuffing upma in it.

Today I have shared a very simple recipe without any stuffing or topping as we like it that way. We simply need a tangy Allam pachadi to go with it. Basically Green gram is high in fibre and low in calories. So this Pesarattu dosa recipe would be ideal for people looking for weight loss. It also makes less bloating and gas when compared with other legumes. So anyone can easily consume it without any worries.

Ok, lets see how to make this Andhra special Pesarattu recipe with step by step pictures.

Andhra pesarattu

Pesarattu recipe - Andhra style Pesarattu recipe with rice


Pesarattu recipe - Andhra style pesarattu recipe with rice

Pesarattu recipe - Andhra style pesarattu recipe with rice


 
Cuisine: Andhra
Category: Breakfast
Serves: 10
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Whole moong / Green gram - 1 cup
  • Raw rice - 2 tbsp
  • Green chilli - 2
  • Ginger - 1/2 inch
  • Cumin seeds - 1/2 tsp
  • Salt & water - as needed
  • Ghee or cooking oil - to drizzle over Pesarattu
  • Chopped onion, green chilli and carrot - for topping
HOW TO MAKE ANDHRA STYLE PESARATTU RECIPE
  1. Wash and soak green gram along with rice for 4 to 6 hours.
  2. Grind to a smooth or slightly coarse paste adding cumin seeds, green chilli and ginger.
  3. Transfer to a bowl. Add salt and mix well.
  4. Heat a dosa tawa. Spread the dosa thin or thick.
  5. Drizzle oil or ghee. Cook the dosa till its crispy and well cooked.
  6. No need to flip it. Flip the dosa and cook if you make it thick.
  7. Serve with Allam pachadi / Ginger chutney.
METHOD - STEP BY STEP PICTURES
  • Wash and soak green gram for 4 to 6 hours. Grind it adding green chilli, ginger and cumin seeds to a smooth paste.
  • Pesarattu
  • Transfer to a vessel. Add required salt and mix well. Check for batter consistency. Add water if needed.
  • Pesarattu
  • Heat dosa tawa. Spread a ladleful of batter. Make it thin or thick as you like. Cook the dosa in low to medium flame till its cooked well. Drizzle oil or ghee around the Pesarattu.
  • Pesarattu
  • Cook till the bottom turns light golden brown. No need to flip the other side if you want crispy dosa else you can flip and cook for few more minutes.

  • For variations, you can spread finely chopped onion and carrot all over the Pesarattu, flip and cook the other side.
  • Serve hot with Ginger chutney / Allam pachadi.

  • Enjoy !

Note

  • I grind the batter smooth. If you like, you can grind it slightly coarse.
  • Adjust the quantity of green chilli as per your taste.

  
  Make this healthy and tasty Green gram dosa / Pesarattu and enjoy with Allam pachadi / Ginger chutney !

Pesarattu recipe


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June 24, 2022

Murungakkai Kuzhambu – Drumstick Masala Kulambu For Rice

Murungakkai kuzhambu

My parents were with me in Bangalore for the past one month. My father like kurma based kuzhambu varieties for rice. So I tried this Murungakkai masala kuzhambu for our lunch. We all loved it. Its a very simple recipe with tomato base.  I made it directly in a pressure cooker. So it took less time to prepare.

Friends, if you are looking for some easy Drumstick kuzhambu recipe with mild masala flavor, this is for you. Do try it and share your feedback with me.

Murungakkai kuzhambu recipe

 

Murungakkai kuzhambu recipe / Drumstick kulambu


Murungakkai kuzhambu recipe / Drumstick kulambu

Murungakkai kuzhambu recipe / Drumstick kulambu for rice


 
Cuisine: South Indian
Category: side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Drumstick - 2
  • Ripe Tomato - 2
  • Small onion - 15 OR big onion - 2 (finely chopped)
  • Garlic - 10 cloves
  • Curry leaves - few
  • Turmeric powder - 1/4 tsp
  • Sambar powder - 1/2 to 1 tsp
  • Salt - as needed

To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Cinnamon – 1 inch piece
  • Cloves - 2

To grind
  • Grated coconut - 1/4 cup
  • Fennel seeds - 1/2 tsp
HOW TO MAKE MURUNGAKKAI KUZHAMBU
  1. Wash and chop drumstick, onion, tomato, garlic.
  2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, Cinnamon and cloves.
  3. Saute onion, garlic, curry leaves till transparent. Add tomato and saute till mushy.
  4. Add turmeric powder, sambar powder and salt. Saute for a minute.
  5. Grind coconut and fennel seeds to a smooth paste. Add to the cooker.
  6. Add required water and mix well. Keep the chopped drumstick in a box and place it inside the cooker without adding water.
  7. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
  8. Take the drumstick bowl and add to the kuzhambu. Mix well and serve with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and chop Drumstick into finger size pieces. Chop onion, tomato and garlic finely. Keep the chopped drumtsick in  a bowl. 
  • Murungakkai kuzhambu
  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, Cinnamon and cloves. Saute onion, garlic and curry leaves till transparent. 
  • Murungakkai kuzhambu
  • Add tomato and saute till mushy. Add turmeric powder, salt, sambar powder and mix well.

  • Grind coconut and fennel seeds to a smooth paste. Add to tomato mixture. Mix well. Add required water. Take chopped drumstick pieces in a bowl and keep it inside the cooker. No need to add water to drumstick pieces.
  • Murungakkai kuzhambuMurungakkai kuzhambu
  • Close the pressure cooker and cook in low flame for one whistle. Switch off the flame and open the cooker after the steam is released. Remove the drumstick bowl and add to the cooker. Mix well and check for consistency. Boil for few minutes if its watery OR add little water if its too thick. Garnish with coriander leaves and serve hot with rice.Murungakkai kuzhambuMurungakkai kuzhambu

Note

  • Adjust the quantity of spice powders as per your taste.
  • For variations, you can grind cinnamon and cloves along with coconut instead of sauting in oil.


Try this easy and tasty Murungakkai kuzhambu for rice and enjoy !

Murungakkai kuzhambu

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June 12, 2022

Snake gourd kootu – Pudalangai Kootu Recipe


Snake gourd kootu

I learnt this Snake gourd kootu / Pudalangai kootu recipe from my MIL during my recent trip to Salem. Its a simple and easy one pot recipe. Its a good side dish for Vatha kuzhambu / Kara kulambu and sambar. We all loved it.

Friends, do try this easy Tamil nadu style Pudalangai kootu recipe. You will love it too.

 Pudalangai kootu

Pudalangai kootu / Snake gourd kootu recipe


Pudalangai kootu / Snake gourd kootu recipe

Pudalangai kootu / Snake gourd kootu recipe for rice


 
Cuisine: Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Snake gourd - 250gms
  • Moong dal - 1 tbsp
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - few
  • Hing / Asafoetida - a pinch
  • Red chilli - 1
  • Onion - 1 (finely chopped)
  • Ginger - 1/2 inch piece (finely chopped)
  • Tomato - 1 ( finely chopped)
To grind
  • Grated coconut - 1/4 cup
  • Cumin seeds - 1/2 tsp
  • Green chilli - 1
  • Rice flour - 1 tsp
HOW TO MAKE SNAKE GOURD KOOTU
  1. Wash and chop Snake gourd into small pieces.
  2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, red chilli, curry leaves, hing, ginger, onion pieces and saute well.
  3. Add snake gourd, tomato pieces and mix well.
  4. Grind coconut, chilli, cumin seeds adding rice flour to a smooth paste adding required water.
  5. Add in the cooker. Mix well. Add salt, moong dal and turmeric powder. Mix well.
  6. Pressure cook in low flame for one whistle. Open the cooker. Boil for a minute to adjust consistency.
  7. Serve with rice, sambar, vatha kuzhambu and rasam. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and chop snake gourd into small pieces and set aside.

  • Grind coconut, green chilli, cumin seeds and rice flour to a smooth paste adding required water. Set aside.

  • In a pressure cooker base, heat oil and splutter mustard seeds, urad dal, curry leaves, hing, ginger bits and onion pieces. Saute till onion becomes transparent.
  • Pudalangai kootu
  • Add Snake gourd, tomato pieces and saute well adding salt, turmeric powder. Lastly add the coconut paste, moong dal, required water and mix well.
  • Pudalangai kootuPudalangai kootu
  • Pressure cook in low flame for one whistle. Open the cooker after the steam is released. Mix well and boil for a minute if necessary to adjust the consistency.
  • Pudalangai kootu
  • Serve with plain rice, sambar rice, rasam rice and vatha kuzhambu.


  • Enjoy !

Note

  • Adjust the quantity of chilli as per your taste.
  • You can use sambar powder instead of grinding green chilli.


Try this easy Snake gourd kootu in a pressure cooker and enjoy with rice !


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May 31, 2022

Vazhaithandu Sweet Pachadi – Banana Stem Pachadi Recipe

vazhaithandu pachadi
Vazhaithandu inippu Pachadi – Banana Stem sweet Pachadi Recipe is our family favourite recipe using banana stem. Usually we make Vazhaithandu poriyal, Vazhaithandu sambar and Kerala style Vazhaithandu pachadi with curd. But among all these recipes, we love this banana stem sweet pachadi more. It tastes so good with sweet and mildly sour taste. Its a good side dish for sambar and rasam.

Recently I went to Salem and stayed with my in-laws for a month. We made few banana stem recipes. I asked my MIL and prepared this sweet pachadi easily in a pressure cooker. It tasted so good. I enjoyed it with sambar sadam and appalam.

 Friends, do try this Vazhaithandu sweet pachadi for a change and enjoy with your family.

banana stem sweet pachadi

Vazhaithandu sweet pachadi recipe / Banana stem pachadi recipe


Vazhaithandu sweet pachadi recipe / Banana stem pachadi recipe

Vazhaithandu sweet pachadi recipe / Banana stem pachadi recipe


 
Cuisine: Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Banana stem - 1 cup
  • Powdered jaggery - 1/4 cup to 1/3 cup
  • Green chilli - 1 (finely chopped)
  • Tomato - 1 (finely chopped)
  • Salt - a pinch
  • Water - as needed

To grind

  • Grated coconut – 1/4 cup
  • Rice flour – 1/2 tsp

To temper

  • Coconut oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Red chilli - 1
  • Curry leaves - few
HOW TO MAKE VAZHAITHANDU SWEET PACHADI
  1. Wash and chop Vazhaithandu into small pieces.
  2. Immerse in buttermilk till use.
  3. In a pressure cooker, drain and take chopped vazhaithandu, green chilli, tomato, salt and little water.
  4. Pressure cook in low flame for one whistle. Its cooked well. Mash it slightly and set aside.
  5. Grind coconut and rice flour to a smooth paste. Add to vazhaithandu.
  6. Add grated jaggery and boil everything well till it becomes thick like pachadi.
  7. Lastly temper in oil and add to the pachadi. Mix well and serve with sambar, rasam rice.
METHOD - STEP BY STEP PICTURES
  • Wash and chop Banana stem into small pieces. Immerse in buttermilk till use to avoid discoloration.

  • Squeeze the vazhaithandu and add to pressure cooker. Add finely chopped green chilli, tomato, a pinch of salt and little water. Pressure cook in low flame for one whistle.
  • vazhaithandu sweet pachadi
  • In the mean time, grate jaggery. Grind coconut and rice flour to a smooth paste adding water.
  • vazhaithandu sweet pachadi
  • Open the cooker after the steam is released. Add ground coconut paste and jaggery along with some water if needed. Mix well and boil till thick. 
  • vazhaithandu sweet pachadi
  • Lastly temper mustard seeds, urad dal and red chilli in little oil and add to pachadi. Mix well and serve hot with sambar rice, rasam rice etc. 
  • vazhaithandu sweet pachadi

Note

  • You can skip tomato and add little tamarind extract instead.
  • You can also use sugar instead of jaggery but jaggery gives a better taste and healthy too.
  • Tempering one red chilli at the end gives a mild spicy taste and flavour to the pachadi.


Try this easy, healthy and yummy Banana stem sweet pachadi. People who don’t like banana stem too eat with pachadi without any complaints !

 banana stem pachadi

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