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Thursday, December 24, 2009

Pudalangai kootu

I had this kootu in my friend ‘B’s place,she made this with her yummy tangy,spicy kaara kuzhambu so this one made an awesome combo with its mild and flavorful taste! We make it usually with moong dal and sambar powder. But this is so easy and so different from the usual recipe, so obviously I loved it. So tried it.

Pudalangai kootu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 15 mins    Serves: 2


Snake gourd/pudalangaai  2 cups, chopped  
Split chick peas/Kadalai paruppu/channa dal  1/4 cup 
Split green gram/paasi paruppu/mung dal  2 tblsp 
Turmeric  2 pinches 
Salt  As needed 

To grind

Coconut 1/4 cup
Rice flour 1/4 tsp
Green chilli 2-3 nos
Cumin seeds 3/4 tsp
Small onion/shallots 2 nos.

To temper

Oil(I used coconut oil) 1 tsp
Mustard 3/4 tsp
Black gram/Ulutham paruppu 1 tsp
Curry leaves A sprig


  1. Clean and cut the snake gourd to ur desired size cubes.I chopped little fine.
  2. Chop it I say ;)
  3. Take both the dhals in a small pressure cooker and just add enough water to immerse the dal. Add turmeric and stir well.
  4. Paruppu
  5. Add the chopped veggie over it (don’t stir)
  6.  added chopped veggie
  7. Pressure cook till 2-3 whistles in medium flame.(I kept in one of my  pressure cooker container,along with rice..not directly.You can follow stove top method as well!)
  8. After pressure
  9. Grind the coconut,rice flour and green chillies first ,with little water and then add the cumin seeds and shallot lastly and grind coarsely.
  10. Open the pressure cooker after the pressure gets released by itself.Add the ground paste  and salt and mix in well and bring to boil.
  11. adding ground paste
  12. After it boils,switch off the heat and temper it with the items given under the To temper table.
  13. temper

Serve as accompaniment with vatral kuzhambu or kaara kuzhambu… I tasted with roti,tasted good too :)

Pudalangai kootu

One sad news Crying I dropped my camera down and my lens which I use for taking step wise picture is stuck…I have to take it to Nikon service centre and get it done,which will not happen in recent days. May take more than 2 weeks. Still I have another lens,so hope fully I will post some recipes but not sure about stepwise pictures!  Even this was lying in my drafts as this is a simple and boooooring recipeSigh.

And since most of you all are going on break and holidays,I am wishing you all bloggers and my readers A HAPPY NEW YEAR!  Wishing each and every one a Prosperous New year!!

100ND40X8 Botanical garden,SG
Catch you all after New year!


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Friday, December 18, 2009

Kalkandu pongal recipe
        Kalkandu pongal (sugar candy pongal) is one of my hubby’s favorite sweet,I make this now and then,so thought of posting here... Sorry for the too 'close up' shots in step wise as I clicked with a zoom lens:(  My mom make sakkarai pongal often, but MIL makes this often, sometimes for special occasions, sometimes, in ordinary days too! I have added half kalkandu and half sugar as they say too much of kalkandu may not suit some people.

Kalkandu pongal recipe

Indian Sweets
Prep Time: 5 mins    |  Cook time: 25 mins    Serves: 2


Raw rice  1/2  cup 
Paasi paruppu/Moong dal  1 tblsp 
Sugar + sugar candy(kalkandu)  3/4  cup (together in equal ratio)
Ghee 4 tblsp 
Milk 1/4 cup 
Elachi 1,powdered 
Dried raisins ( I dint add) 1 tblsp 
Cashew nut  5-8 nos. 
salt A generous pinch 


  1. Powder the kalkandu and sugar and keep aside. This is totally an optional step, as I dont like the sound of kalkandu while stirring in it, I follow this step ;)
  2. Fry paasi paruppu with a drizzle of ghee till nice aroma comes,in a pressure cooker directly.(You can skip this step as well)Wash rice and add it along with water,use 1:4 ratio(so I added 2 cups here).Pressure cook for 4 whistles and after done,mash it by adding milk.
  3. Keep again the cooker, over heat and add the powdered kalkandu&sugar.Keep stirring adding ghee in between,for 5-8 minutes in medium low heat.Add elachi lastly and fry the cashews and raisins in ghee and mix in to the pongal .

    My hubby never likes elachi, cashewnuts or raisins in any of the sweets, so I never add too. Just garnished for photo sake ;)

Kalkandu pongal


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Thursday, December 10, 2009

Puli saaru
             This is a type of rasam,we make when we get bored of sambar and kuzhmbu and or some times we feel to have rice for dinner,yet we need it to be light meal and also easy to make. Puli saaru helps in these situations,I make this and just make a simple poriyal or just fry vadavams as side. Some call this Vendhaya Vengaya Rasam too…  So here’s a comfort dish,yet a flavorful,spicy one.   I never make this if I don’t have shallots.


Tamarind Small gooseberry sized
Shallots/small onions 10 nos.
Tomato 1 medium sized
Green chillies 5-8 nos.
Coriander leaves chopped,1 tblsp(optional)
Sugar 1/4 tsp
Salt As needed

To Temper:(Don’t miss Anything)

Oil 3 tsp
fenugreek seeds 3/4 tsp
Mustard 3/4 tsp
Toor dal 1 tsp
Curry leaves 1 sprig
Asafetida powder 1/4 tsp


  1. Extract tamarind juice and mix 2 –  2& 1/ 2 cups of water and keep aside.
  2. Chop onions and cut tomatoes into cubes,slit the green chillies.
  3. Heat a pan with oil and temper with the tempering items,given in the table in the same order.
  4. DSC_0365
  5. Add onion and green chillies and fry till onions turn transparent.Add the tomatoes and fry for 2 mins in medium flame to make it soft.
  6. DSC_0366 DSC_0367
  7. Add the tamarind extract and salt,sugar and bring it to boil and let it boil for just 2 mins.
  8. DSC_0368 DSC_0370
  9. Transfer to the serving bowl and garnish with coriander leaves if desired.
Puli saaru

  • If you like asafetida smell you can add a pinch of raw powder, after u add  tamarind extract.The smell of asafetida is a plus for this
  • You can replace green chillies with red chillies and add it while tempering.


    Sunday, December 6, 2009


    This is a wonderful kurma I found in Prema’s Cook book blog!  I have made this so many time and now ended up in a modified recipe,which suits my family’s taste.. I usually make this kurma with chapathi but as Prema have mentioned this goes well with poori…Also tastes the best with Parotta.. 


     Mixed vegetable kurma recipe

    Indian Side dish
    Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 4


    Potato  1 no. 
    carrot ,small  1 no. 
    beans  10 nos. 
    cauliflower small portion 
    peas  1 fist full 
    onion  2 nos. 
    tomato  2 small sized 
    ginger garlic paste  2 tsp 
    turmeric  1/8 tsp 
    redchilli powder  1 tsp 
    garam masala  1/2 tsp 
    curry leaves  1 sprig 
    coriander leaves,chopped  2 tblsp 
    salt  as needed 

    To Temper

    Elachi 1 no.
    Clove 1 no.
    Cinnamon 1 inch piece
    Bay leaf 1 no.
    Jeera 1 tsp
    Oil 2 tblsp

    To grind

    Coconut 2 tblsp
    Fennel 3/4 tsp
    Khus khus 3/4 tsp
    cashew nuts 5-8 nos.
    Fried gram dal(pottu kadalai) 1 tsp



    1. Chop the veggies to fine cubes,also chop the onions and tomatoes finely.
    2. Grind the ingredients under the table “To grind”  to a  smooth paste.
    3. mv1-horz
    4. Heat a small pressure cooker/pan with oil and add the tempering items in the table “to temper”.
    5. After the cumin splutters,add curry leaves .Add onion and fry for a minute and add the ginger garlic paste and fry in low flame till the raw smell of the ginger garlic paste disappears.
    6. mv2-horz
    7. Add the tomato and add the salt and fry for a minute till the tomatoes becomes mushy.
    8. Add the ground paste,followed by the red chilli powder,garam masala powder and turmeric powder.
    9. mv3-horz
    10. Fry in low flame till the raw smell goes off(3-4 minutes approx.).Add the veggies and a cup of water and mix well.Check the salt.
    11. mv4-horz
    12. Pressure cook for 1 whistle and after the first whistle simmer for 5 minutes.
    13. mv5-horz
    14. Open after the steam releases completely and add 2 tblsp of chopped coriander leaves and mix well. Serve with poori/parotta or chapathi!


  • Please dont skip curry leaves and coriander leaves as it gives a nice flavor!

  • You can also add soya chunks with the veggies!
  • I have made in larger quantities two three times for get together,never failed,hope this helps budding cooks….Tastes very similar to hotel kurma!!


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