Iru Puli Kuzhambu is a tasty and tangy gravy served with rice hailing from the Tirunelveli district of Tamil Nadu. Iru means two and Puli or tanginess here means the tangy taste comes from tamarind as well as curd. These…
Read morePACHAI MOR KUZHAMBU
Today I am going to share with you all a very tasty heirloom recipe. This is called Pachai Mor Kuzhambu wherein the recipe involves practically no cooking. You have to mix cooked veggies or temperings to thick buttermilk and…
Read moreRAVA KOZHUKATTAI
Rava Kozhakattai or Modak made from sooji or semolina is made usually by frying. It is mandatory for Offering in Ganesha Homams and also made during Sankat Hara Chathurthi which falls on the fourth day after Poornima of the Krishna…
Read moreJEERA POLI
Jeera Poli is a maida and rava based sweet recipe that is made during Boghi, Tamil New Year or Diwali ,down south in Tamil Nadu. The pooris are deep fried and then soaked in sugar syrup called jeera. Day after…
Read morePARUPPU URUNDAI RASAM
Paruppu Urundai Rasam is a favorite recipe of Ravi. On weekends I make a point to make a tasty and elaborate meal prefarably to the liking of Dhivya and Ravi, so that they can eat leisurely and enjoy to the…
Read moreMANGO DRUMSTICK SAMBHAR
After Navarathri festivities I am sure all of you will be needing a simple yet tasty lunch options.I made this Mango Drumstick Sambhar today and it was as tasty as ever.I wanted to make plain Mango Sambhar but ended up with adding drumstick as well.Raw Mango Sambhar adds the rice to a new taste and imparts a special flavour.As you might know here you should keep the tamarind extract a bit less as we are adding mango which will make the sambhar sour.The mango when cooked tends to get softer and tastier.You can add brinjal or capsicum also in place…
Read moreSAMAI PAYASAM
Samai or Little Millet is a long forgotten Millet variety which was in use since old times.Nowadays due to the growing importance of health benefits of these grains.I have made a few varieties of recipes using millets and since this is Navatri season,thought of posting this simple recipe of payasam or kheer.I have made it with jaggery but you can replace it with sugar too.Similarly palm sugar can also be substituted for jaggery.Samai is good for diabetics and has low glycemic index. Samai has fibre content and helps in digestion too.The payasam turned super delicious and we all enjoyed the…
Read moreSAMAI VELLA PUTTU/LITTLE MILLET PUTTU
I am making use of millets these days in my recipes not only to add them to the blog but also to add a healthy touch to the diet in our day to day food.As today is NAVATATHRI’s first day thought of sharing with you all this easy and tasty jaggery based sweet recipe which can be offered to GODDESS for the celebrations.I have Arisi Vella Puttu already in my blog,but this one I made with my own innovation.The process is simple and the ingredients even simpler. Puttu is usually made on Fridays during Navarathri celebrations.You can try this for…
Read moreAAMA VADAI
Aama Vadai or Paruppu Vadai as it is called is a bengal gram and tur dal based fritter usually made during festivals in Tamil Nadu.It is specially made during Weddings,Boghi and Avani Avittam. Avani Avitttam or Upakarma is a vedic ritual practiced by Hindus of Brahmin caste.It is conducted once in a year during the month of Shravana when Brahmins change their Upanayana thread. This day is also important as Brahmins worship Rishis and offer libation of water to their ancestors. Amongst other delicacies Paruppu Poli and Paruppu Payasam is also made.The vadai is a no garlic no onion recipe,since…
Read moreERISSERY
Eriserry is a Kerala based gravy for rice made in a coconut gravy and topped with roasted coconut.It is full of flavour and aroma and is a great accompaniment to rice.Usually it is made with pumpkin,yam or plaintain this recipe is a signature dish among Keralites.It is seasoned with black pepper and tempered with red chillies.The Onam Sadya or the rich meal prepared on the Onam has this Eriserry on the menu.Yam is rich in carbohydrates and fibre.Banana is equally good and lends a peculiar taste to the dish. Traditionally cow peas or pigeon peas are soaked cooked and added,but…
Read morePEPPER RASAM
Rasam is a thin soup like gravy with or without lentils served with steamed rice.It is the second course in the South Indian menu and has many variations and flavours.This Pepper Rasam is made without lentils and I often make it when someone at home is down with cold or fever.It is a highly a comfort food and is pleasing to taste bus specially when you are ill.I have many Rasam recipes in my blog,but the one I make the most at home was never blogged.So I am here today with my very own easy peasy method of the most…
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