Tuesday, June 30, 2009

Karuveppilai kuzhambu recipe | Curry leaves kuzhambu

Karuveppilai kuzhambu is very tasty and healthy,easy to make too😎!! We make it similar to the vatral kuzhambu we make, but grinding curry leaves and adding to it makes the difference. Just like this kuzhambu,only ground curry leaves make the difference😉. This can be made in bulk and keep refrigerated and use for a week. Tastes great as it gets old ;)


Karupveppilai kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 25 mins    Serves: 4


Tamarind - 1 small lemon sized

Curry leaves - 1/2 cup,tightly packed

Sāmbar powder - 1 & 1/2 tbsp

Turmeric - 1/4 tsp

Small onion/ Shallots - 7. Finely chopped

Garlic - 12 flakes, chopped

Salt - As needed

Jaggery - small piece

Pepper powder - 1/4 tsp

To temper:

Sesame oil - 2 or 3 tbsp

Fenugreek seeds/ vendhayam - 1/4 tsp

Mustard  - 1/2 tsp

Urad dal - 1 tsp

Toor dal  - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - Optional

Step by step method:

  1. Wash curry leaves and grind it with little water to a smooth paste.
  2. Curry leavesGround paste
  3. Extract tamaring juice from tamarind.Heat kadai with oil and add all the tempering items in order and fry till golden colour.Add the finely chopped onion and garlic and fry till golden brown.
  4. Onion garlic,fryGOlden browned onion
  5. Add the tamarind extract,ground curry leaves,turmeric,salt,sambhar powder(replace with red chilli and dhaniya powder if u dont have home made sambhar powder). Add enough water and boil till oil separates and floats on the top.Add  jaggery and pepper powder lastly and give a boil.
  6. Add sambhar powderFinal


    • The kuzhambu have to boil for atleast 15 minutes,till the raw smell of curry leaves goes off,so add enough water.
    • If ur kuzhambu has a green smell of the curry leaves then tamarind u have used must have been less,so the tamarind and the curry leaves paste should be in correct ratio.
    • Tastes best the next day 😉
Mix with rice and ghee/sesame oil and enjoy!!Tastes best with Idly dosa also and will not get spoiled soon ,so ideal for travelling!!


Sunday, June 21, 2009

Paruppu podi recipe, Podi recipes for rice

Paruppu Podi
Paruppu podi is made in few different ways, my version learnt from my mom and mom in law is made with toor dal (Thuvaram paruppu) with garlic, red chilli and pepper. It tastes and smells great. Its so simple to make,yet tasty than the store bought ones,so do try next time then tell me which one you like the best!!


Toor dal/ thuvaram paruppu 1 cup
Red chilli
Black pepper whole 1 tsp
Garlic 5 flakes
Salt, oil for roasting as needed


  1. Roast red chillies and toor dal till toor dal turns golden brown.
    After roasting
  2. Cool down and grind it with salt to coarse powder.
  3. Crush coarsely, pepper and garlic in a spice crusher.
  4. Add it to the mixer and use inch/juice option to mix it well in the podi/powder.
    Add crushed pepper and garlic
  5. The other option is add whole pepper and garlic flakes to in the beginning itself to skip 3rd and 4th steps.
  6. Store in an air tight container and use when needed.Mix in rice with sesame oil and enjoy!!
  • My mom adds pepper and garlic without roasting at the last stage,says that enhances the flavor of the podi!!

Monday, June 15, 2009

Dal makhani recipe

dal makhani recipe
Dal makhani is a rich gravy made with black gram - whole urad dal (with skin) as main ingredient and rich ingredients like butter and cream to make it tasty and delicious.
I was in a short unsaid break for a week and so could not update blog and missed some posts of yours too! That’s because my parents are here with me, and still we have a lots of things to share! Yesterday some how I managed to take pictures and post it. My friend Sangeeta who I always refer when I make or try something north Indian dish is away, then too, I chased her in mobile and took the recipe from her and tried, Dal Makhani.
I have updated this post with full video, the method might be slightly varying.

Dal makhani recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time Overnight soaking  |  Cook time: 30 mins     Serves: 4

Click here for cup measurements


Black gram (Whole urad dal) - 1/2 cup

Rajma - 3 tbsp

Red chilli powder - 1 tsp

Green chilli - 2

coriander powder - 1 & 1/2 tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1 tsp

Onion - 1

Tomato - 1, large

Milk/Cream - As needed

Butter - As needed (1 tbsp)

Ginger, Garlic Finely chopped - 1 tsp each

To temper

Cinnamon - 1 inch piece

Cloves - 2

Bay leaves - 1

Cumin seeds - 1 tsp

Butter - As needed (I used 1 tbsp)


  1. Soak urad dal,rajma for minimum 6 hours or over night. Next day, discard the water and pressure cook till done, say 5 whistles, with enough water(water level should be above the dal). You can add a pinch asafoetida (hing) while pressure cooking these dals for extra flavour. 
  2. Cooked dal
  3. Drain and save the excess water and mash the dal with ladle. Chop onion, grind the tomato and keep aside. You can add chopped tomato too. Heat butter in a heavy bottomed vessel,add the To Temper table Ingredients. Add the finely chopped ginger and garlic and fry till golden brown. Add slit green chilli.
  4. Whole spice,Ginger garlic
  5. Add the onion and fry till transparent.
  6. Fry onion
  7. Add the ground tomato paste, salt and fry till oil separates.
  8. Tomato paste
  9. Add the red chilli and coriander powder, garam masala, turmeric (add more butter if desired)
  10. Masala powders
  11. Now add the water drained from the dal and boil for 2-3 minutes..
  12. Boil with water drained from dal
  13. Add the mashed dal and mix well.
  14. Add mashed dal
  15. Add cream at this stage and adjust the consistency.(add butter if desired)
  16. Add cream/milk
  17. Cook in low flame for couple of minutes and stir in between.
  18. Simmer


  • Rajma takes more time than urad dal to get soaked. Choose red variety rajma for easy cooking.
  • After adding cream, it should be cooked in low flame. If not adding cream, you can add milk in place of water and just butter is enough for richness.
  • Stir in between every now and then to avoid dal getting burnt at the bottom of the pan.

Finally garnish with ginger strips and butter/cream and serve with roti/nan/rice.
dal makhani recipe

Saturday, June 6, 2009

Crispy cauliflower fry recipe, How to prepare cauliflower fries

Crispy cauliflower fries made with rice flour, corn flour and spices. With step by step pictures and detailed instructions. I learnt this recipe from my mom in law.


Cauliflower 1 medium
Rice flour 1/4 cup
Corn flour 1 tbsp
Red chilli powder 1& 1/2 tsp
Turmeric 2 pinches
Salt As needed
Oil For deep frying



  1. Cut/separate the cauliflower into bite size pieces.Boil this in water with salt and turmeric.When the water boils just put off the flame.Let it be covered for 5 minutes and then drain the water completely. 
  2. crispy cauliflower fries 1
  3. Take the cauliflower in a broad vessel,sprinkle rice flour,corn flour and salt.(the salt in the water wud not get absorbed in the florets,so now too u have to add,but very less is needed)Mix it well so that the powders coats the cauliflower,or else sprinkle very little water to make it stick.
  4. crispy cauliflower fries 2
  5. Heat the oil and put these mixture in a sprinkled way and cook in medium flame till golden brown and crisp.
  6. crispy cauliflower fries 3
Serve hot,fry only when you are going to eat,other wise,it will become soggy.

  • I have used home made sambhar powder,in place of red chilli powder.
  • If you use more of corn flour,then it will turn out hard.
  • Adding more water also will make it hard.
  • Eat within 20-30 mins after frying,otherwise it will become saggy.
  • Keeping covered in hot water cooks the floret, it’s very important,otherwise the flour won't stick to the florets and it will end up in a dirty oil.(all the flour u use for coating will be in oil)

Monday, June 1, 2009

Kovakkai fry, kovakkai poriyal recipe

Kovakkai fry or poriyal/ tindora fry is a simple of all tindora recipes and easy to prepare. No coconut in this recipe.
In our family,both my mom side and my MIL side,I have never seen them cooking kovakkai,don’t know the reason though. But when I tasted for the first time in a friend’s place I liked it…tasted nice and sounded so simple as well. Even My friend Sangeeta has a different recipe from this,but I will share that in another post..
I have cut kovakkai in circles and prepared this kovakkai fry. But you can cut in lengthwise into thin strips and make too. I love it both ways. I love cutting into thin strips in kovakkai rice.
Kovakkai takes a long time to cook, so make sure to slice thinly. It tastes better only when sauteed nicely in oil and cooked until it gets shrunken. So oil is needed a bit more.
Tindora / Kovakkai

Though this recipe so many blog has, I wanted to keep a record of what I did,so I am posting this.

Kovakkai curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 20 mins    Serves: 3
Kovakkai fry or poriyal/ tindora fry is a simple of all tindora recipes and easy to prepare. No coconut in this recipe.
Kovakkai/Tindora - 20

Onion - 1, chopped (optional)

Sambar powder - 2 tsp

Turmeric - 1/4 tsp

Oil - 1 tbsp

Salt & water - As needed

To Temper

Mustard - 3/4 tsp

Jeera - 1 tsp

Curry leaves - 1 sprig

Oil - 1 tbsp


  1. Clean and slice the kovakkai to thin circles.
  2. Heat kadai/frying pan with oil and temper with the mustard, jeera, curry leaves.
  3. Add onion, if adding, to it and fry till golden brown.
  4. Add kovakkai,turmeric and salt.
  5. Fry well adding more oil for 2-3 minutes. It should get half done by this time.
  6. Then sprinkle sambar powder, mix and continue cooking till soft and changes colour.
  7. before it gets cookedAfter cooked,colour changes
  8. Take care not to burn the kovakkai, adjust flame accordingly. If you want you can sprinkle water and cook covered too, but it tastes better when sauteed with more oil itself.

Serve as accompaniment for rice or take it with rotis!!

kovakkai curry

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