Diwali 🪔 Lunch Menu

Diwali is a wonderful time to celebrate with family and friends. This festive occasion calls for a lunch menu that is not only delicious but also brings out the authentic flavors of South Indian tradition. I’ve handpicked some of my favorite dishes from my website, which are easy to make and perfect for beginners—nothing complicated or overwhelming. With options from each category, you can create a menu that ranges from simple to elaborate, tailored to your celebration. Impress your family with a delightful spread of traditional favorites. Click on each recipe link on my blog for detailed instructions and get ready to enjoy a flavorful Diwali feast!

Here is a comprehensive list of dishes you can choose from each variety.

Lunch menu :

Rice

Dal

Ghee

Payasam varieties

1. Kadalai Paruppu payasam

2. Semiya payasam

3. Elaneer payasam

4. Paal payasam

5. Caramel milk payasam

6. Javarsi payasam

7. Akkaravadisal

8. Makhane ki kheer

9. Pasi parupppu payasam

10. Nei payasam

Rasam varieties

1. Mysore rasam

2. Poricha rasam

3. Udupi rasam

4. Arachavitta rasam

5. Pineapple rasam

Sambar / Kuzhambu varieties

1. Chinna vengaya sambar

2. Arachavitta sambar

3. Varutharacha sambar

4. Thalagam

5. Pumpkin Rasavangi

6. Rasakalan

7. Poricha Kuzhambu

8. Kerala style Sambar

9. Avial Kuzhambu

10. Kadamba sambar

Poriyals / Thoran varieties

1. Cabbage Thoran

2. Beans Paruppu Usili or cluster beans

3. Karamani poriyal

4. Spicy potato Kari

5. Chepankizhangu kari

6. Carrot beans or peas Thoran

7. Beet root Thoran

8. Podalangai Thoran

Kootu varieties :

1. Chow chow kootu

2. Avial

3. Eriseri

4. Kadamba kootu

5. White pumpkin mor Kootu

6. Mixed vegetable kootu ( same as kadamba kootu or ezhukari kootu )

7. Cabbage Molagootal

8. Keerai Molagootal

9. Podalangai Molagootal

10. Olan

11. Banana stem mor kootu

Pachadi variety

1. Cucumber curd pachadi

2. Lady fingers pachadi

3. Vazhathandu pachadi

4. Podalangai pachadi

5. Ginger pachadi

6. Pavakkai pachadi

7. Pineapple pachadi

8. Mathan ( yellow pumpkin) pachadi

9. Beetroot pachadi

10. Tomato pachadi

Sweet pachadi

1. Tomato sweet pachadi

2. Kalyana fruit pachadi

3. Mango sweet pachadi

4. Mixed fruit pachadi

5. Dates sweet pachadi

6. Banana sweet pachadi

Mor Kuzhambu variety

1. Pumpkin Mor kuzhambu

2. Bonda mor Kuzhambu

3. Kalyana Mor Kuzhambu

4. Lady fingers Mor Kuzhambu

5. Paruppu urundai Mor Kuzhambu

6. Drumsticks mor kuzhambu

Other sweet dishes :

Sakkarai Pongal

Kalkandu Pongal

Millet sakkarai Pongal

Rava sakkarai Pongal

Coconut sakkarai Pongal

Jackfruit sakkarai Pongal

Aval sakkarai Pongal

Pineapple sakkarai Pongal

Ukkarai ( Diwali special sweet )

Athirasam

Badam Poori

Paal Boli

Paruppu Boli

Suzhiyam

Vadai varieties

Ulundh vadai

Paruppu vadai

Miscellaneous

Pickles

Curd

Appalam

Kadalai Paruppu payasam ( chana dal payasam )

Chana Dal Payasam is a delicious South Indian dessert made with chana dal (split chickpeas), jaggery, and coconut milk. It’s a popular sweet dish for festivals and special occasions. Here’s a simple recipe:

Ingredients

• 1/2 cup chana dal (kadalai paruppu)

• 1/2 cup jaggery (adjust to taste)

• 1/2 cup thick coconut milk

• 1 cup thin coconut milk or regular milk

• 1/4 tsp cardamom powder

• 1-2 tbsp ghee

• Cashews and raisins for garnish

Instructions

1. Rinse the chana dal and cook it in water until soft but not mushy. Drain and set aside.

2. In a pan, melt the jaggery with a little water over low heat. Once dissolved, strain to remove impurities.

3. Add the cooked dal to the jaggery syrup and mix well. Pour in the thin coconut milk or regular milk and bring to a gentle boil.

4. Lower the heat and add the thick coconut milk, stirring continuously. Avoid boiling after adding thick coconut milk to retain its flavor.

5. Stir in the cardamom powder.

6. In a separate pan, heat ghee and fry the cashews and raisins until golden. Add these to the payasam for a rich finish.

Enjoy your Kadalai Paruppu Payasam warm or chilled, a perfect sweet treat for any South Indian festival!

Semiya payasam

Ingredients:

• 1 cup vermicelli (semiya)

• 1 liter full-fat milk

• 1/2 cup sugar (adjust to taste)

• 1/4 cup ghee (clarified butter)

• A handful of cashews

• A handful of raisins

• 1/2 teaspoon cardamom powder

• A pinch of saffron strands (optional)

• Chopped nuts for garnish (cashews, almonds, pistachios)

Instructions:

1. • In a pan, heat ghee. Add vermicelli and roast it over medium heat until it turns golden brown. Ensure that you don't burn it. Set aside.

   • In a separate pot, bring the milk to a boil. Keep stirring to prevent it from sticking to the bottom.

   • Add the roasted vermicelli to the boiling milk. Reduce the heat to medium and let it cook until the vermicelli is soft. Stir occasionally to prevent sticking.

   • Once the vermicelli is cooked, add sugar to the pot. Stir well until the sugar dissolves.

   • In a small pan, heat a tablespoon of ghee. Fry cashews and raisins until they turn golden brown. Set aside.

   • Add cardamom powder to the payasam for flavor. If you're using saffron strands, you can soak them in a tablespoon of warm milk and add to the payasam for extra fragrance and color.

   • Add the fried cashews and raisins along with the ghee to the vermicelli mixture. Mix everything well.

   • Garnish the Semiya Payasam with chopped nuts like cashews, almonds, and pistachios.

   • You can serve Semiya Payasam warm or chilled, depending on your preference.

Enjoy this delicious and creamy Semiya Payasam as a delightful dessert after a meal or during special occasions.

Elaneer payasam ( tender coconut 🥥 payasam )

Ingredients:

• 1 cup tender coconut water

• 1/2 cup tender coconut flesh, finely chopped

• 1 cup thick coconut milk

• 1/2 cup condensed milk (adjust to taste)

• 1/4 cup cooked sago pearls (optional)

• A pinch of cardamom powder

• A few saffron strands (optional)

• Chopped nuts for garnish (cashews, almonds, pistachios)

• Edible rose petals for garnish (optional)

Instructions:

1. • Cook sago pearls . Drain and set aside.

   • In a mixing bowl, combine the tender coconut water and finely chopped tender coconut flesh.

   • Add thick coconut milk and condensed milk to the bowl. Adjust the sweetness according to your taste preference.

   • If you're using cooked sago pearls, add them to the mixture. Sago pearls add a nice texture to the payasam.

   • Add a pinch of cardamom powder for flavor. If desired, you can also add a few saffron strands soaked in a tablespoon of warm milk for extra fragrance and color.

   • Mix all the ingredients well to ensure they are thoroughly combined.

   • Refrigerate the Elaneer Payasam for at least 1-2 hours before serving. This dessert is best served chilled.

   • Before serving, garnish the payasam with chopped nuts (cashews, almonds, pistachios) and edible rose petals if available.

   • Serve Elaneer Payasam in individual bowls and enjoy the cool, refreshing taste.

Elaneer Payasam is a delightful dessert that highlights the natural sweetness of tender coconut. It's a perfect treat for special occasions or whenever you crave a light and refreshing dessert.

Paal payasam

Paal Payasam is a classic South Indian dessert made with rice, milk, and sugar, known for its creamy texture and delicate flavor. It’s often prepared for festivals, special occasions, or as a temple offering. Here’s a simple recipe:

Ingredients

• 1/4 cup raw rice (typically short-grain, like jeerakasala or ponni rice)

• 4 cups whole milk

• 1/2 cup sugar (adjust to taste)

• 2-3 tbsp ghee

• 1/4 tsp cardamom powder

• Cashews and raisins for garnish

Instructions

1. Wash the rice thoroughly and set it aside.

2. In a heavy-bottomed pan, bring the milk to a gentle boil. Stir occasionally to prevent it from sticking.

3. Add the rice to the boiling milk and let it cook on low heat, stirring occasionally. Cook until the rice becomes soft and the milk thickens, about 30-40 minutes.

   4. Once the rice is fully cooked, add the sugar and stir well. Continue to simmer until the payasam reaches a creamy consistency.

   5. Stir in the cardamom powder for a fragrant touch.

   6.In a small pan, heat ghee and fry the cashews and raisins until golden. Add these to the payasam for added richness.

Serve the Paal Payasam warm or chilled as a delightful, traditional sweet to conclude a festive meal.

Caramel Payasam

Ingredients:

• 1/2 cup rice (Basmati or any fragrant variety)

• 1 cup sugar

• 4 cups full-fat milk

• 1/4 cup water

• 2 tablespoons ghee (clarified butter)

• 8-10 cashews

• 8-10 raisins

• 4-5 almonds (sliced)

• 1/2 teaspoon cardamom powder

• A pinch of saffron (optional)

Instructions:

• Rinse the rice thoroughly and cook it in a pot with 2 cups of water until soft. Alternatively, you can pressure cook the rice for 2-3 whistles.

• In a heavy-bottomed pan, add 1 cup of sugar . Heat on medium until the sugar melts and turns a golden brown color (caramelizes). Keep it aside .

• Once the sugar is caramelized, slowly add the 4 cups of milk to the caramelized sugar while stirring continuously. The mixture will bubble, so be cautious. Keep stirring until the caramel dissolves into the milk.

• Add the cooked rice to the milk and caramel mixture. Let it simmer on low heat for 10-15 minutes, stirring occasionally until the payasam thickens to your desired consistency.

• In a small pan, heat the ghee and fry the cashews, almonds, and raisins until golden brown. Add these to the payasam.

• Mix in the cardamom powder and saffron (if using) and stir well.

• Serve warm or chilled, garnished with a few extra nuts or saffron strands.

Javarsi payasam ( Sabudana )

Ingredients:

1/2 cup sabudana , tapioca pearls/ javarsi

4 cups thick milk

1/2 cup sugar or as per your choice.

10 almonds blanched.

Almond slivers to garnish

Saffron strands

Pinch of green cardamom powder.

Method:

In a deep pan boil the milk, add the saffron strands, let the milk thicken a bit, then add the sabudana pearls to cook, keep stirring, add the chopped almonds , sugar, cardamom powder and when the sabudaana looks shiny and transparent, it is done, the kheer will thicken.Garnish with almond slivers, serve warm or chilled.

Akkaravadisal

Ingredients

Raw rice - 1cup

Milk - 1 1/2 ltr to be added in stages

ghee 1/4 cup , can add more if you like

Moong dhal - 2 tbsp

pinch of nutmeg powder

pinch of cardamom powder

pinch of edible camphor

2 tbsp ghee to fry cashewnits and raisins

Jaggery - 2 1/2 cups

Method

1. Take a wide heavy bottomed pan like uruli a bronze heavy wide open vessel if you have one.

2. Clean both the rice and dal and dry roast them till a fine aroma wafts and turns golden in colour.

3. Add the milk and cook the rice , dal mixture on a slow fire or the other way is to pressure cook tilll the mixture gets very soft and will soften mushy when you press with your fingers. add milk at intervals if mixture is thickening .

4. In a separate pan melt the jaggery in little water and filter the syrup off the scum and sediments . I have followed the authentic old way of slow cooking in bronze vessel, while stirring ocassionally.If pressed for time , you can always rely on the good old pressure cooker but need to keep upto 10 whistles.

5. Add the jaggery to the rice , dal mixture and keep stirring slowly. add ghee at intervals .

6. In a small tadka pan , add some ghee , roast the cashew nuts and the raisins and pour this in the hot simmering Akkaravadisal.

7. Add the pinch of cardamom powder and the edible camphor. Add the saffron infused milk to the sweet and stir well.

8. The Jaggery milk mimxture would have now turned lightly thick but still not lumpy and a attained a nice golden milky texture in looks.

9. Unlike the sakkarai pongal the consistency of Akkaravadisal is thickly runny but not watery .

10. At this stage you can switch off the flame and serve with some more melted ghee on the top if you wish.

11. This is such a simple easy recipe which you can prepare in minutes with the help of pressure cooker.

Makhane ki kheer

Ingredients:

1 cup makhana ( lotus seeds/ foxnuts)
1 1//2 cup low fat milk or skimmed milk
3-4 tbsp sugar or powdered jaggery ( light variety)
A pinch of cardamom powder or nutmeg / cinnamon
2 tsp ghee
1 tbsp cashewnuts or blanched almonds
Some saffron strands soaked in warm milk

Method:

• In a pan, melt a small amount of ghee and gently roast the makhana until it reaches a light golden color. Keep the flame on a very low setting, as makhana tends to brown quickly. Allow it to cool.

• In a separate vessel or pan, bring skimmed milk to a slight thickening point. Introduce half of the toasted makhana into the simmering milk, reserving the other half for later. Coarsely powder the remaining makhana in a mixer (avoid making it too fine) and set it aside.

• As the milk begins to thicken, add sugar or powdered jaggery, along with desired flavors, saffron milk, and the coarsely powdered makhana.

• Let the entire mixture gently boil over a very low flame, incorporating toasted cashews or blanched almonds.

• The addition of coarsely powdered makhana will contribute to the thickening of the milk mixture, giving it a creamy texture.

  Allow the whole makhana to cook thoroughly in the milk. Serve the dish either warm or chilled.

  For those less concerned about calories, an alternative is to use milkmaid instead of sugar and milk. Cook the makhana in a small amount of milk, then add condensed milk. While this option is quicker, creamier, and more indulgent, it is also higher in calories—making it a matter of personal preference!

Pasi Paruppu payasam

Ingredients :

1/2 cup moong dal 

1 cup jaggery or as desired

1 cup coconut milk

few cashewnuts and raisins

Pinch of cardamom powder

2 tbsp ghee

Method :

1 tbsp ghee fry cashewnuts and raisins and keep aside .

Fry some coconut bits keep aside .

Dry roast 1/2 cup moong dal till aromatic and

transfer to a bowl .

Add water and wash , drain water .

Now take to a vessel and cook the washed drained moong dal by adding just enough water to cook , or you can also pressure cook dal .

Melt jaggery and filter .

Add melted jaggery through a sieve to the cooked dal .

Allow to cook further .

Add coconut milk , cardamom powder , add fried cashewnuts nuts and raisins , add fried coconut bits .

switch off.

Nei payasam

Nei Payasam, also known as Ghee Payasam, is a rich and aromatic South Indian dessert made with rice, jaggery, and ghee. It's often prepared for festivals and special occasions, celebrated for its deep flavor and comforting texture. Here's a simple recipe:

Ingredients

• 1/2 cup raw rice (preferably short-grain rice like ponni or jeerakasala)

• 1/2 cup jaggery (adjust to taste)

• 3 cups coconut milk or whole milk

• 1/4 cup ghee (clarified butter)

• 1/4 tsp cardamom powder

• Cashews and raisins for garnish

• A pinch of salt (optional)

Instructions

1. Wash the rice thoroughly until the water runs clear. In a heavy-bottomed pan, add the rice with enough water to cover it and cook until it's soft and mushy. Drain excess water if needed.

2. In a separate pan, melt the jaggery with a little water over low heat. Once dissolved, strain it to remove impurities.

   3.Add the cooked rice to the jaggery syrup and mix well. Stir for a few minutes until the rice absorbs some of the syrup.

3. Gradually pour in the coconut milk or whole milk and mix well. Let it simmer on low heat for about 10-15 minutes until it thickens slightly.

4. Stir in the cardamom powder and a pinch of salt (if using) to enhance the flavors.

5. In a small pan, heat the ghee and fry the cashews and raisins until golden brown. Add them to the payasam.

6. Drizzle a little extra ghee over the payasam for richness.

Serve Nei Payasam warm or at room temperature. This sweet dish is a luxurious treat that embodies the essence of traditional South Indian celebrations. Enjoy!

Rasam varieties:

Mysore Rasam :

Ingredients:

Roast and grind to a powder:

1 tsp coconut oil

Chana dal 1 tbsp

2 tsp coriander seeds

1 tsp pepper

11/2 tsp cumin seeds

4 red chilies.

Piece of asafoetida

2 -3 tbsp grated coconut

Few curry leaves

1/2 cup chopped tomatoes

1/2 cup tamrind water

Salt

Pinch of turmeric powder

2 cups cooked dal water

Tempering :

1/2 tsp mustard seeds

1 tsp coconut oil

1/2 tsp cumin seeds

1red chilly

Curry leaves

Method :

With a tsp of coconut 🥥 oil roast the ingredients as shown in video .

Mysore Rasam Powder:

1. Dry roast coriander seeds, chana dal, toor dal, cumin seeds, mustard seeds, dried red chilies, black pepper, and asafoetida until they turn golden brown. Let them cool.

2. Grind the roasted ingredients into a fine powder. This is your Mysore Rasam Powder.Cool and grind to a fine powder .

Mysore Rasam:

1. Extract tamarind juice from the soaked tamarind and set aside.

2. In a pot, add the mashed toor dal, chopped tomatoes, tamarind juice, turmeric powder, and salt. Add water to achieve the desired consistency.

3. Bring the mixture to a boil and let it simmer on low heat.

4. In a separate small pan, heat ghee. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter.

5. Add the Mysore Rasam Powder to the pan and sauté for a minute until the spices release their aroma.

6. Add the spice mixture to the simmering rasam and mix well. Allow it to cook for a few more minutes.

7. Garnish with chopped coriander leaves.

8. Serve Mysore Rasam hot with steamed rice or enjoy it as a comforting soup.

Mysore Rasam is known for its unique taste, and the special Mysore Rasam Powder adds depth to its flavor. It's a delightful dish that is perfect for both comforting meals and festive occasions.

Serve hot with rice .

Poricha Rasam

Ingredients

2 medium ripe tomatoes roughly minced or chopped

1 tsp coconut oil

1 tbsp toor dal

1/2 tsp pepper

1/2 tsp cumin seeds

2 red chilies 1 green chili

4 tbsp grated coconut

Curry leaves

Coriander leaves

Salt

Pinch of turmeric

Pinch of asafoetida powder

1tsp jaggery powder ( optional )

1 tsp ghee for tempering

1/2 tsp mustard seeds

1/2 tsp cumin seeds

Method :

Take a pan , add coconut oil for roasting tge ingredients for rasam .

Add toor dal , red chilies , pepper , sautee till these are aromatic and lightly brown .

Add cumin seeds , continue to sautee in oil , add grated coconut, toss in the heat .

Remove and set aside to cool . Grind to a paste or powder the roasted ingredients.

I prefer to grind to a paste as it gives a strong flavour .

Keep the paste aside . Take a pan or vessel , add finely chopped tomatoes , 2 cups water , pinch of turmeric powder, salt , asafoetida powder , curry leaves and allow to boil till there is no raw smell of the tomatoes .

Add the ground paste with 1/2 cup or as required water to dilute the thickening rasam mixture , allow to boil gently till it comes to a froth .

Switch off add a ghee tempering by spluttering mustard seeds, cumin seeds , curry leaves , pour over the prepared rasam . Cover and keep till serving .

Udupi Rasam

Udupi Rasam is a flavorful South Indian soup made with tomatoes, tamarind, and a unique blend of spices. Originating from the Udupi region of Karnataka, it is often served with rice and is known for its tangy and spicy taste. Here’s a simple recipe for Udupi Rasam:

Ingredients

• 2 medium tomatoes, chopped

• 1/4 cup tamarind pulp (or 1-2 tsp tamarind paste)

• 2-3 cups water

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1/4 tsp asafoetida (hing)

• 1-2 green chilies, slit

• 1-2 tbsp rasam powder (store-bought or homemade)

• 1-2 tbsp oil or ghee

• Salt, to taste

• Fresh coriander leaves, chopped (for garnish)

Instructions

If using tamarind, soak it in warm water for about 15-20 minutes and then extract the pulp.

1. In a pot, add the chopped tomatoes along with 2 cups of water. Cook until the tomatoes are soft and mushy. Mash them with a spoon.

2. Add the tamarind pulp to the cooked tomatoes, along with the rasam powder and salt. Stir well and let it simmer for about 5-10 minutes.

3. In a separate small pan, heat oil or ghee. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and green chilies. Fry for a few seconds until aromatic.

   4. Pour the tempering mixture into the simmering rasam. Add more water if you prefer a thinner consistency. Let it boil for another 2-3 minutes.

   5. Turn off the heat and garnish with fresh coriander leaves.

Serving Suggestions

Serve Udupi Rasam hot with steamed rice or enjoy it as a soup on its own. It pairs well with papad or any vegetable side dish for a complete meal. Enjoy the tangy and spicy goodness of this traditional Udupi dish!

Arachavitta rasam

Ingredients :

• 3nos small ripe tomatoes

• 1 tbsp toor dalroast ingredients with 1 tsp coconut oil

• 10 nos pepper corns

• 1/2 tsp cumin seeds

• 5nos methi seeds

• 1tbsp coriander seeds

• 2nos red chillies

• 3tbsp fresh coconut

• pinch asafoetida powder

• 1cup thin tamrind water

• pinch turmeric powder

• as required salt

• few curry leaves

• 1tbsp chopped coriander leaves

• 1/2tsp mustard seedsfor tempering

• 1/4 tsp cumin seeds

• 2nos broken red chillies

• few curry leaves

• pinch of asafoetida powder

Instructions

1. take a pan , add some coconut oil , roast ingredients mentioned , pinch of hing , 5 methi seeds , 1 tbsp coriander seeds 2 red chillies ,toor dal, pepper, curry leaves , cumin seeds , 3 tbsp grated coconut

2. oil roast and powder all along with coconut , in mixie . add one small chopped tomato to the powder and make a fine paste by adding little water to mixie jar. keep this ground paste aside

3. take a vessel, add tamrind water, chopped tomatoes, salt, curry leaves, turmeric powder allow to boil

4. add the ground paste to boiling rasam mixture. dilute as needed, adjust salt, and allow to boil gently garnish with coriander leaves temper with mustard seeds, curry leaves , cumin , red chillies with some coconut oil or ghee pour tempering over the rasam .

5. this rasam doesnt need cooked toor dal

Pineapple rasam

Ingredients :

1 tsp homemade rasam powder
1/4 cup toor dal
Pinch of turmeric powder
4 Pineapple rings, medium size.
3 medium size tomatoes.
sprigs of curry leaves
chopped coriander leaves for garnishing
salt to taste.

To grind to powder :

1 tsp pepper
1 tsp cumin/jeera
FOR TEMPERING
1 tsp ghee/oil
1 tsp mustard seeds
2 red chillies
Pinch of asafoetida powder/hing
Sprigs of curry leaves.

Method :

1.Pressure cook the dal while cooking rice itself, and mash it well when slightly hot with the back of a ladle and keep aside.
2.Powder a little coarsely the cumin seeds and pepper in the small mixie jar and keep aside.
3.Puree two rings of pineapple with one tomato after chopping them to smaller pieces, in the mixie jar and keep aside.
4.To this tomato pineapple puree add 1 1/2 cups of water, pinch of turmeric powder and half of the ground pepper cumin powder , 1 tsp of rasam powder with salt to cook well. Add the sprigs of curry leaves to infuse the flavor well in the rasam.
5. While this is boiling, chop the remaining pineapple rings and tomato to smaller pieces.
6. In a pan, add 1 or 2 tsp of ghee/oil, when heated, splutter the mustard seeds, the 2 red chilies, pinch of hing, sprigs of curry leaves and add the remaining half of the ground pepper cumin powder and add the chopped pineapple and tomato pieces and saute all for a minute.
7. Add the sauteed ingredients to the boiling rasam with 2 more cups of water and add the mashed dal too.

Check the consistency of the rasam after adding dal and water. If you think it is little thick, add more water in stages. The taste will alter if you pour too much water and not good,, you need to dilute it a bit. Check for salt and let this finished rasam boil for a few minutes till it reaches frothy stage.

Remove and cover to keep the flavours.Garnish with chopped coriander leaves and more curry leaves if need be.

Those who prefer a thin rasam dont keep adding water, instead let it stand for few minutes and you will see the clear liquid, you can use that to serve thin rasam and those who like little more thickness in the rasam, give a quick stir with the ladle so all the ingredients will mix well and serve that portion.

Enjoy hot pineapple rasam with rice and papad or potato roast.

Chinna Vengaya sambar

Chinna Vengaya Sambar is a delicious South Indian dish made with small onions (chinna vengayam) and toor dal (pigeon peas). Here’s a simple recipe to prepare it:

Ingredients

• For the Sambar:

• 1 cup toor dal (pigeon peas)

• 2 cups water (for cooking dal)

• 1.5 cups small onions (chinna vengayam)

• 1-2 green chilies (slit)

• 1-2 tomatoes (chopped)

• 1 teaspoon turmeric powder

• 2 teaspoons sambar powder (adjust to taste)

• Salt to taste

• 2 tablespoons tamarind pulp (adjust to taste)

• For Tempering:

• 2 tablespoons oil or ghee

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1-2 dried red chilies

• A pinch of asafoetida (hing)

• A few curry leaves

• Fresh coriander leaves (for garnish)

Instructions

• Rinse the toor dal in water and cook it in a pressure cooker with 2 cups of water, turmeric powder, and a bit of salt until soft (usually about 3-4 whistles). Mash the dal and set aside.

• In a large pot, heat oil or ghee over medium heat. Add mustard seeds and let them splutter.

• Add cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds.

• Add the small onions and sauté until they become translucent. Add the green chilies and chopped tomatoes, cooking until the tomatoes soften.

• Add the mashed dal to the pot, along with sambar powder, salt, and tamarind pulp. Mix well.

• Pour in water to adjust the consistency of the sambar and bring it to a boil. Simmer for about 10-15 minutes to allow the flavors to meld together.

• Garnish with fresh coriander leaves before serving. Chinna Vengaya Sambar is typically served with steamed rice, idli, or dosa.

Tips:

• You can add vegetables like carrots, drumsticks, or brinjal for additional flavor and nutrition.

• Adjust the tamarind and sambar powder based on your taste preferences.

Enjoy your flavorful Chinna Vengaya Sambar!

Arachavitta sambar

Ingredients

1 tsp coconut oil.

1 tbsp chana dal

3 tbsp coriander seeds

1/2 tsp pepper

1/4 tsp fenugreek seeds

10 -12 red chilies or as preferred

Handful of curry leaves

Method

• First add a small tsp of coconut oil in a heated pan , roast the chana dal , coriander seeds , pepper , fenugreek seeds .

• Roast till aromatic and col changes lightly without burning .

• Transfer to a plate to cool .

• Add a drop of coconut oil in the same pan , roast red chilies till they seem crisp .

• Transfer to the plate .

• Next roast curry leaves till crisp .

• Now cool all ingredients and grind to a fine powder .cover and store when cool , add in recipes as needed .

• As we have added coconut oil , do not make a bigger batch . For large quantities, skip oil and dry roast as above .

• This will keep for longer .

• Apart from using this powder to prepare arachavitta sambar , you can also add to many curries and dry poriyals .

• To add to a sambar , boil vegetables in Tamrind water with salt , asafoetida powder , turmeric powder , curry leaves , add this prepared powder to cooked dal , mix well , add to the cooked vegetables and Tamrind mixture .

• Allow a gentle boil .

• Add roasted coconut if desired . Garnish with chopped coriander leaves.

Varutharacha sambar

Ingredients

1 tbsp toor dal

1 tsp rice

1/2 tsp methi seeds

pinch of asafoetida powder

5-6 red dry chillies as per your preference for spice ,

1/2 cup grated coconut

2 tbsp coconut oil

1/2 tsp mustard seeds

some curry leaves

2 cups thin tamrind water

handful of cubed pumpkins .

salt

pinch turmeric powder

2 red chillies broken for tempering .

Method

Take a pan, add 1 tsp coconut oil , and roast the spices mentioned . roast the coconut seperately.

keep this seperately to cool and then grind to a smooth paste .

Next take a pan , add vegetables, very little water to cook them , salt as needed , adda pinch of turmeric powder, few curry leaves, allow this to cook till half done .

next add the thin tamrind water, and continue to cook vegetables.

add the ground paste, dilute with more water , allow a gentle boil . adjust salt.

Tempering

Take a small pan, add coconut oil about 1 tbsp, splutter the mustard seeds, add red chillies, curry leaves , pour this tempering over the prepared sambar .

Enjoy !

Thalagam

Ingredients for Thalagam

2 tbsp coconut oil

2 tsp black sesame seeds

1 tsp rice

4 tsp toor dal

6 red chilies

Pinch of asafoetida powder

4 tbsp grated coconut for garnishing

1/3 cup grated coconut for grinding with roasted ingredients

Few curry leaves

Salt

2 tsp jaggery powder

Pinch of turmeric powder

1 lime size Tamrind

4 cups of cubes vegetables like yam, raw plantain, potatoes, sweet potatoes, colacassia, yellow and white pump, broad beans, field beans.

Ingredients for tempering :

1 tsp mustard seeds

2-3 red chilies

few curry leaves

1 tsp coconut oil

Method:

• To prepare the thalagam, chop all vegetables into big chunks like cubes.

• Soak the ball of tamtind in warm water and extract tamrind juice .

• Take a heavy bottomed pan, add all veggies , add little water , pinch of turmeric powder, salt and asafoetida, allow to cook till almost half cooked .

• Add some curry leaves too , add the tamrind water when vegetables seem to be partly cooked .

• Take another pan and , add ingredients one by one for roasting .

• First pop the sesame seeds , transfer to a plate , add 1 tsp coconut oil , add the toor dal and rice , sautee till aromatic , transfer to a plate .

• Next add the red chilies , curry leaves , and oil roast till crisp , transfer to a plate .

• Lastly oil roast desiccated coconut or fresh grated coconut for grinding with roasted ingredients . Transfer to a plate .

• Next add 1 tsp coconut oil , add more grated coconut and roast till almost dark brown , without charring , and keep it aside, this will be added in the end to the prepared thalagam.

• Meanwhile grind the ingredients mentioned for roasting and grinding to a little coarse paste along with coconut .

• Add this paste to the thalagam , after the tamrind smell is gone .

• Add more water to dilute if needed, adjust salt if needed , lastly add 2 tsp jaggery powder , give a gentle mix to the thalagam as you dont want the vegetables to get mushy .

Pumpkin Rasavangi/ Poosanikai Rasavangi

Ingredients :

2 tbsp chana dal soaked for 15 minutes
1/2 cup cooked toor dal
1 tsp udad dal
2 tsp coriander seeds
Red chillies
1 tsp Chana dal
1/2 tsp pepper
Piece of hing
Curry leaves

Pumpkin chopped about 1 cup

1 tsp Coconut oil

Method :

With 1 tsp Coconut oil roast all above ( except soaked dal and Cooked toor dal )

till aromatic.

In the same pan also roast 3 tbsp coconut with few curry leaves.

When cooled , grind to a powder along with roasted coconut

In a pan cook peeled pumpkin small cubes with turmeric powder , 2 tbsp soaked chana dal or Cooked chana , or peanuts with pinch of salt.

Cook till just tender . When pumpkins are cooked ,

Add 1/4 cup Tamrind water , allow to boil till there is no raw smell of Tamrind , then add 1/2 cup cooked toor dal , add the roasted ground powder , adjust salt , dilute if needed , allow a gentle boil , remove and add a tempering in coconut oil, of spluttered mustard seeds, chana dal , curry leaves, mix well .

Enjoy with rice and papadam 😋

Rasakalan

Rasa Kalan has its roots in the culinary traditions of Kerala, reflecting the region's penchant for coconut, spices, and yogurt. The dish is a part of Kerala's cultural heritage and has been passed down through generations, often enjoyed during festive occasions.

Without a doubt Rasakalan with its unique flavours such as sweet spicy, tangy blend will captivate your tastebuds. Do give it a try .

How to prepare Rasa Kalan

Ingredients:

1/3 cup Raw banana

1/2 cup Pumpkin

1/2 cup ash gourds

2 Green chillis

Few Curry leaves

1 lime size Tamarind

Pinch of Turmeric powder

Pinch of Chilli powder

Pinch of Pepper powder

1 Drumstick chopped to few pieces

as required Water to cook .

pinch of Jaggery powder

3/4 cup Curd whisked .

As needed Salt

For roasting and grinding:

Dry roast

1 tosp raw rice

1/2 tsp methi seeds

1 red chili

For grinding

1/2 cup Coconut

Tempering

1 tosp coconut oil

1/2 tsp Mustard seeds

few Curry leaves

1 Dry chill

pinch of fenugreek powder

Cook raw banana and yam and other vegetables that you may choose in water with turmeric with 2 cups medium thick Tamrind water, curry leaves, 2 slit green chilies ,(optional ) Add chili powder, pepper powder, salt .cook drumsticks separately then add to the cooked yam, raw bananas, pumpkins.

Grind the roasted ingredients with coconut to a paste .

When vegetables are almost cooked, add cooked Drumsticks to remaining cooked veggies in Tamrind spice mixture.

Add the ground paste .

Add whisked yogurt.

Alllow a gentle boil. Switch off when mixture comes to a low boil.

Add 1/2 tsp jaggery powder.

Heat 1 top coconut oil, add mustard seeds, tenugreek seeds, dry red chilles, and curry leaves.

Pour this tempering over the curry. Enjoy

Poricha Kuzhambu

Ingredients

1 tbsp coconut oil

1 tsp split udad dal

3-4 red chilies

1/2 tsp pepper

1 tsp cumin

salt

1/3 cup or 1/2 cup grated coconut

some curry leaves

1-2 cups chopped broad beans 1 small chayote also chopped

1/4 tsp turmeric powder

pinch of asafoetida powder

1/2 cup moong dal pressure cooked

Tempering

1 tsp coconut oil

1 tsp chana dal

1/2 tsp mustard seeds

few curry leaves,

1-2 red broken chilies

Method

• Take a pan, add 1 tsp coconut oil ,

• add udad dal , red chilies, pepper, fry lightly without burning ,

• just before removing , add cumin seeds , remove and allow to cool .

• Grind to a smooth paste along with fresh coconut , and keep this paste aside .

• First pressure cook, moong dal after washing well, with turmeric powder , and with enough water and 3 whistles to give a smooth mixture .

• Open cooker, after it has released pressure naturally.

• To the cooker add chopped avarakkai ,and chow chow, add salt, asafoetida powder, add the cooked dal , and now pressure cook for only 1 whistle .

• we are adding vegetable to cooked dal after it has been well cooked as vegetables will become mushy if we pressure cook alongwith dal for 3 whistles .

• You can also cook all together with dal for 1 whistle but although the dal will be cooked it wont be mushy and will not give a smooth texture to the dish .

• Open cooker and add the ground paste , mix well , and cook on a low flame without allowing it to boil.

• Switch off and add a tempering of mustard seeds, chana dal, curry leaves, broken red chilies, in coconut oil , add this to the mixture of avarakkai and chow ahow kootu,mix well .

• cover and keep till serving .

Kerala Sambar

Ingredients :

1/2 cup toor dal

1/2 tsp turmeric powder

salt

1 lime size tamrind soaked in warm water , about 1 1/4 cup medium thick juice extracted .

1 -2 tbsp coconut oil for sauteeing Lady fingers

2 tbsp coconut oil for the tempering

2 tbsp coriander powder for adding to sambar preparation

1 tbsp coriander powder for adding to tempering at the end

1 tbsp red chili powder for adding to sambar preparation

1 tbsp chili powder to be added along with tempering

1 tsp kashmiri chili powder for sambar preparation

1 /2 tsp turmeric powder to be added for sambar preparation

1 tsp kashmiri chili powder again with tempering

1 tsp asafoetida powder at the time of preparing sambar

1 tsp asafoetida powder at the time of tempering .

curry leaves

2 -3 green chillies slit for adding to sambar

3 red chillies for tempering

chopped coriandedr leaves for garnishing .

Vegetables needed :

few pieces each of ( approx 1/2 cup each )

white pumpkin cubes

yellow pumpkin cubes

cluster beans

yard long beans

carrots

brinjals

Raw plantain cubes

broad beans ( avarakkai )

Snakegourds , chopped to big pieces .

yam ( chenai )

drumsticks about 5-6 pieces

1 tomato chopped

handful shallots to cook along.

10 shallots thinly sliced or garlic cloves at the time of tempering

4-5 lady fingers to be stir fried and added at the end along with tempering .

Method:

1. Take a pressure cooker, add washed toor dal and enough water to cook to a smooth consistency , add a pinch of turmeric powder , pinch of salt , pressure cook .

2. Allow 4-5 whistles . Allow pressure to release naturally, open cooker and mash the dal well .

3. Now take a big vessel or a pan or continue to cook in the pressure cooker pan itself .

4. Add all the vegetables mentioned except lady fingers, tomatoes and some shallots , to be used later .

5. Add all the root and thick vegetables first and the water vegtables on top.

6. Add some curry leaves, green chillies slit, asafoetida powder .

7. Add salt, and now cover and cook with a lid for about 20 minutes till the vegetables are almost cooked but not mushy as we still need to add tamrind water .

8. Add tamrind water now, add the chopped tomatoes.

9. Add 2 tbsp of coriander powder.

10. 1 tbsp of chili powder .

11. 1 tsp kashmiri chili powder.

12. 1/2 tsp turmeric powder .

13. After adding the powders, stir the mixture well and continue cooking .

Tempering :

1. Now take a saute pan, add 2 tbsp coconut oil or sesame oil , add the lady fingers, and stir fryy till they look done , add these to the boiling sambar .

2. Next prepare the tempering as under .

3. In the same pan, add some more oil if needed , splutter mustard seeds , add curry leaves, red chillies , sliced shallots, allow shallots to brown a bit , now lower the gas flame to lowest Add the podis once again ,

4. Add 1 tbsp coriander powder ,

5. 1 tsp chili powder or as needed ,

6. big pinch of asafoetida powder ,

7. Allow these to cook in the hot oil .

8. Add this tempering to the sambar which is now ready .

9. Garnish with coriander leaves .

Avial Kuzhambu

Avial Kuzhambu is a flavorful South Indian dish that combines elements of both avial (a vegetable stew) and kuzhambu (a tamarind-based curry). This dish blends the traditional avial's mixed vegetables and coconut base with the tangy, spiced tamarind gravy of kuzhambu, creating a unique and delicious fusion. Here’s a basic recipe:

Ingredients:

• Mixed vegetables (carrot, potato, drumstick, pumpkin, beans, etc.) – 2 cups, diced

• Tamarind – a small lemon-sized piece (soaked in water and extracted)

• Grated coconut – ½ cup

• Green chilies – 2-3 (adjust to taste)

• Cumin seeds – 1 tsp

• Turmeric powder – ½ tsp

• Sambar powder – 1 tsp (optional)

• Salt – to taste

• Coconut oil – 1 tbsp

• Curry leaves – a handful

• Mustard seeds – ½ tsp

• Urad dal – ½ tsp

• Dry red chilies – 1-2

Instructions:

1. Grind grated coconut, green chilies, and cumin seeds into a smooth paste with a little water. Set aside.

2. In a pot, add diced mixed vegetables, turmeric powder, and enough water to cover them. Cook until the vegetables are tender.

3. Add the tamarind extract to the pot with the cooked vegetables. Let it simmer for 5–7 minutes until the raw tamarind smell fades. You can also add sambar powder for extra flavor.

4. Add the coconut paste to the tamarind mixture, along with salt. Mix well and allow it to cook for another 5 minutes until the flavors meld.

5. In a small pan, heat coconut oil, add mustard seeds, urad dal, dry red chilies, and curry leaves. Once mustard seeds splutter, pour the seasoning over the Avial Kuzhambu.

6. Garnish with fresh curry leaves and serve hot with rice.

This dish brings out the best of both avial and kuzhambu, with a creamy texture from the coconut and a tangy kick from the tamarind. Enjoy!

Kadamba Sambar

Kadamba Sambar is a delicious South Indian dish that’s a blend of vegetables, lentils, and spices, typically made with a mix of seasonal veggies. The term "Kadamba" translates to "mixed" in Tamil, making this sambar versatile and perfect for using various vegetables. It’s thicker and more wholesome than regular sambar and often enjoyed with rice, dosa, or idli.

Ingredients

For the Sambar:

• Mixed vegetables (pumpkin, carrot, brinjal, drumstick, potato, etc.) – 2 cups, diced

• Toor dal (pigeon pea lentils) – 1 cup

• Tamarind – a small lemon-sized piece (soaked in water and extracted)

• Turmeric powder – ½ tsp

• Sambar powder – 1-2 tbsp (adjust to taste)

• Salt – to taste

• Water – as needed

For the Sambar Masala Paste:

• Grated coconut – ¼ cup

• Chana dal (Bengal gram) – 1 tsp

• Coriander seeds – 1 tsp

• Fenugreek seeds – ¼ tsp

• Dry red chilies – 2-3 (adjust to taste)

• Oil – 1 tsp

For Tempering:

• Oil – 1 tbsp

• Mustard seeds – ½ tsp

• Asafoetida (hing) – a pinch

• Curry leaves – a handful

Instructions

Rinse and cook toor dal in a pressure cooker with water and a pinch of turmeric until soft and mushy. Mash the dal well and set aside.

• Heat 1 tsp oil in a pan, add chana dal, coriander seeds, fenugreek seeds, and dry red chilies. Sauté until the dal turns golden.

• Add grated coconut and sauté briefly until aromatic.

• Cool the mixture, then grind into a smooth paste with a little water. Set aside.

• In a large pot, add diced vegetables, tamarind extract, turmeric powder, and water. Cook until the vegetables are tender.

• Add the mashed toor dal, ground sambar masala paste, and sambar powder to the pot with vegetables. Mix well, adjust water for desired consistency, and let it simmer for 10 minutes for the flavors to blend.

• In a small pan, heat oil, add mustard seeds, and let them splutter. Add a pinch of asafoetida and curry leaves, then pour the tempering over the Kadamba Sambar.

• Garnish with fresh coriander leaves and serve hot with rice, dosa, or idli.

Kadamba Sambar is packed with flavor, combining the earthiness of lentils, tanginess of tamarind, and rich aroma of roasted spices. Enjoy!

Poriyals / Thoran varieties

Cabbage Thoran

Ingredients :

3 cups chopped caggage,

1 cup grated coconut .

1/4 cup chopped onion.

Chopped green chillies .

Some curry leaves .

pinch of turmeric powder.

Salt.

1 tbsp coconut oil

For tempering :

1 tbsp coconut oil.

1/2 tsp mustard seeds .

1/2 tsp split udad dal.

2-3 red chillies.

Curry leaves.

Method :

Take a bowl .

Add 3 cups chopped caggage to a bowl .

Add 1 cup grated coconut.

1/4 cup chopped onion .

chopped green chillies.

Some curry leaves .

Pinch of turmeric powder.

Salt .

1 tbsp coconut oil .

Mix all these well with a spatula.

Take a pan add 1 tbsp coconut oil .

Add 1/2 tsp mustard seeds.

1/2 tsp split udad dal .

Red chillies.

Curry leaves .

Add the mixed cabbage to the pan and cook wiyjout adding water .

Within minutes the cabbage thoran is ready.

Beans Paruppu Usili

Ingredients:

2 cups of finely chopped beans

1 tsp mustard seeds

1 red dry chilli for tempering

1 tsp split black gram

1/2 tsp asafoetida/hing powder

1 tsp turmeric powder

salt to taste

2 tbsp oil

1/2 cup of bengal gram or a mix of both bengal gram and red gram ( chana dal and tuvar dal)

2 small dry red chillis to be ground with the soaked dal.

Method

• Start by washing the dals and soaking them in water for an hour or two .

• After an hour, drain the soaked dals completely. Coarsely grind the drained dals with red chillies, salt, asafoetida powder, and a little turmeric powder.

• The resulting paste should have a grainy texture, as shown in the picture.

• Set this coarse paste aside. Keep a idli cooker on steam , grease a plate or a container, spread the ground lentil mixture, place inside the cooker, cover and steam till done . open the idli cooker, check whether the dal mixture is cooked, it must not be sticky , remove and allow to cool before you crumble the mixture .

• meanwhile wash and chop the beans finely , cook the beans in a pressure cooker by adding very little water, salt , and pressure cook for only one whistle .

• open cooker immediately by carefully releasing the pressure .

• drain into a colander for any water . keep aside .

• In a broad pan, add some oil, mustard seeds, split black gram, and red chilli. add the cooled crumbled lentil mix , sautee in the tempering .

• Then, add the cooked drained beans to the pan. mix with the crumbled lentil well . adjust salt if needed . when the dals and the beans have mixed well , remove and serve .

• Serve it with rice and Mor Kootan/Mor Kuzhambu.

Karamani poriyal

Karamani Thoran is a traditional South Indian stir-fry made with yardlong beans (also known as karamani or payar) and coconut. It's simple to prepare, nutritious, and typically enjoyed as a side dish with rice and sambar or other main courses.

Ingredients

• Karamani (yardlong beans) – 1 cup, chopped finely

• Grated coconut – ¼ cup

• Green chilies – 1-2, chopped (adjust to taste)

• Turmeric powder – ¼ tsp

• Salt – to taste

For Tempering:

• Coconut oil – 1 tbsp

• Mustard seeds – ½ tsp

• Urad dal – ½ tsp

• Dry red chili – 1-2

• Curry leaves – a handful

Instructions

1. Rinse and chop the yardlong beans into small pieces.

2. In a pan, add the chopped yardlong beans, a little water, turmeric powder, and salt. Cook covered on low heat until the beans are tender, stirring occasionally. Be careful not to overcook; the beans should retain a slight crunch.

3. Once the beans are cooked, add grated coconut and green chilies. Mix well and cook for another 2-3 minutes until the coconut is well incorporated.

4. In a separate small pan, heat coconut oil, add mustard seeds, and let them splutter. Add urad dal, dry red chili, and curry leaves. Sauté until the urad dal turns golden brown.

5. Pour the tempering over the cooked beans and mix everything well.

6. Serve Karamani Thoran as a side dish with rice, sambar, or any other South Indian meal.

This dish is light, flavorful, and has a subtle crunch, thanks to the yardlong beans and coconut. Enjoy!

Spicy potato Kari

Spicy Potato Kari is a simple yet flavorful South Indian potato stir-fry. It's known for its crispy texture and spicy taste, making it an ideal side dish for rice, sambar, rasam, or even dosa.

Ingredients

• Potatoes – 3 medium, peeled and cubed

• Onion – 1 small, chopped (optional)

• Turmeric powder – ¼ tsp

• Red chili powder – 1 tsp (adjust to taste)

• Coriander powder – ½ tsp

• Black pepper powder – ¼ tsp (optional, for extra heat)

• Salt – to taste

For Tempering:

• Oil – 2 tbsp (coconut oil or any cooking oil)

• Mustard seeds – ½ tsp

• Cumin seeds – ½ tsp

• Urad dal – ½ tsp

• Curry leaves – a handful

• Asafoetida (hing) – a pinch

Instructions

1. Rinse and cut the potatoes into small cubes.

2. If you prefer a softer texture, parboil the potatoes for 5 minutes and drain. This step is optional, as cooking directly in the pan will result in a crispier texture.

3. Heat oil in a pan, add mustard seeds, and let them splutter. Add cumin seeds, urad dal, asafoetida, and curry leaves. Sauté until the urad dal turns golden.

4. If using, add chopped onions and sauté until translucent.

5. Add the cubed potatoes, turmeric powder, red chili powder, coriander powder, black pepper powder (if using), and salt. Mix everything well, ensuring the potatoes are evenly coated with the spices.

6. Cook on low to medium heat, stirring occasionally to prevent sticking, until the potatoes are crispy and golden brown. This should take about 10-15 minutes. Avoid over-stirring to allow the potatoes to crisp up.

7. Garnish with fresh coriander leaves if desired, and serve hot with rice, sambar, or any South Indian meal.

This Spicy Potato Kari is deliciously crispy and has a wonderful blend of spices and flavors. Enjoy!

Chepankizhangu Kari

Ingredients

2 cups small arbi/ colacassia/ taro , whole ones, dont chop

1/2 tsp mustard seeds

1/2 tsp split udad dal

2-3 red dry broken chillies

3 tbsp sesame oil

some curry leaves

salt as required

For the masala coating

1 tsp coriander powder

pinch of turmeric powder

1 tsp kashmiri chilli powder

pinch of asafoetida powder

pinch of salt

2 tbsp besan flour or rice flour

Method :

1. First wash the arbi well two to three times, and pressure cook the arbi for 2-3 whistles or cook on stove top till they are just about soft and cooked . This is very crucial; to get perfect roast as the arbi turns mushy very quickly with even one extra whistle.

2. Release the pressure carefully, and allow to cool after rinsing them in cool water so that they stop getting mushy .

3. Now take a bowl and add all the masala ingredients mentioned above, add in the coriander powder, chili powder, turmeric powder , asafoetida powder , pinch of salt. mix all these well . keep aside .

4. Now heat about 2 tbsp sesame oil in a pan, allow the mustard sees to splutter, add in split udad dal, chana dal, some curry leaves.

5. Slice the arbi after peeling them into roundels keeping them little thicker slices .

6. Now toss the arbi gently in the bowl of the dry masalas that we prepared, lastly add the besan flour or rice flour to coat the arbi, make sure to toss well but gently as you dont want to mash them . dont add any water, as the arbi would be moist after cooking . and the dry masalas will coat the arbi well .

7. Now take these well coated arbi roundels to the pan in which we have prepared the oil tempering , toss well in the tempering and allow to cook well covered , so that no water drips in , this way the arbi gets a nice roasted skin and occasionally open the lid to check in so that it is coated evenly , remove when the exterior of arbi looks crisp and browned well .

8. you can bake these too to get a nice roasted effect .

9. Enjoy with lemon rasam, pepper rasam or Mysore rasam .

10. Sauteeing in an iron kadai will give even better roasted effect and a crunchy coat .

Carrot beans / or Peas Thoran

Carrot Beans Thoran is a classic South Indian stir-fry made with carrots, green beans, and coconut. It's lightly spiced, flavorful, and pairs well with rice and traditional South Indian meals.

Ingredients

• Carrots – 2 medium, finely chopped

• Green beans – 1 cup, finely chopped

• Grated coconut – ¼ cup

• Green chilies – 1-2, chopped (adjust to taste)

• Turmeric powder – ¼ tsp

• Salt – to taste

For Tempering:

• Coconut oil – 1 tbsp

• Mustard seeds – ½ tsp

• Urad dal – ½ tsp

• Dry red chili – 1-2

• Curry leaves – a handful

Instructions

1. Rinse and finely chop the carrots and green beans into small, uniform pieces.

2. In a pan, add the chopped carrots, green beans, turmeric powder, and a little water. Add salt and cook covered on low heat until the vegetables are tender, stirring occasionally. Ensure they don’t get mushy and retain a slight crunch.

3. Once the vegetables are cooked, add grated coconut and green chilies. Mix well and cook for another 2-3 minutes until the coconut is well incorporated.

4. In a small pan, heat coconut oil, add mustard seeds, and let them splutter. Add urad dal, dry red chili, and curry leaves. Sauté until the urad dal turns golden.

5. Pour the tempering over the cooked vegetables and mix everything well.

6. Serve Carrot Beans Thoran as a side dish with rice, sambar, or any South Indian meal.

This dish is light, nutritious, and has a nice balance of flavors from the coconut, mild spices, and fresh vegetables. Enjoy!

Beet root Thoran

Beetroot Thoran :

Beetroot Thoran is a simple yet vibrant South Indian stir-fry that celebrates the earthy sweetness of beetroots. Grated or finely chopped beetroot is sautéed with a tempering of mustard seeds, curry leaves, and grated coconut. This dish not only captivates with its beautiful crimson hue but also delights the palate with the harmonious combination of spices and the natural flavors of beetroot. Beetroot Thoran is a nutritious and flavorful side dish that pairs wonderfully with rice or Indian breads, adding both color and taste to your meal.

Ingredients:

1. 2 cups grated or finely chopped beetroot

2. 1/2 cup grated coconut

3. 1 tablespoon oil (preferably coconut oil)

4. 1 teaspoon mustard seeds

5. 1 teaspoon urad dal (split black gram)

6. 1-2 green chilies, finely chopped

7. A pinch of asafoetida (hing)

8. Curry leaves

9. Salt to taste

   • Wash, peel, and grate or finely chop the beetroot.

   • Heat oil in a pan. Add mustard seeds and let them splutter.

   • Add urad dal and sauté until it turns golden brown.

   • Add chopped green chilies, curry leaves, and a pinch of asafoetida. Sauté briefly

   • Add the grated or chopped beetroot to the pan. Mix well.

   • Cook on medium heat, stirring occasionally. Sprinkle a little water if needed.

   • Cover the pan with a lid to help beetroot cook faster. Stir occasionally.

   • Once the beetroot is almost cooked (tender but with a slight crunch), add grated coconut. Mix well.

   • Adjust salt according to taste. Continue to cook for a few more minutes until the coconut is well combined and the beetroot is cooked through

   • Remove from heat. Your Beetroot Thoran is ready to be served.

Enjoy Beetroot Thoran as a side dish with rice or any Indian flatbread. Adjust the spiciness by varying the amount of green chilies according to your preference.

Podalangai Thoran

Podalangai Thoran is a simple, nutritious South Indian stir-fry made with snake gourd (podalangai), grated coconut, and mild spices. It’s a great side dish for rice-based meals, especially when served with sambar or rasam.

Ingredients

• Snake gourd (podalangai) – 2 cups, finely chopped

• Grated coconut – ¼ cup

• Green chilies – 1-2, chopped (adjust to taste)

• Turmeric powder – ¼ tsp

• Salt – to taste

For Tempering:

• Coconut oil – 1 tbsp

• Mustard seeds – ½ tsp

• Urad dal – ½ tsp

• Dry red chili – 1-2

• Curry leaves – a handful

Instructions

1. Rinse the snake gourd, cut it lengthwise, remove the seeds, and finely chop it into small pieces.

2. In a pan, add the chopped snake gourd, turmeric powder, and a little water. Add salt and cook covered on low heat until the snake gourd becomes tender. Stir occasionally and avoid overcooking to retain its slight crunch.

3. Once the snake gourd is cooked, add grated coconut and green chilies. Mix well and cook for another 2-3 minutes until the coconut is well incorporated.

4. In a separate small pan, heat coconut oil, add mustard seeds, and let them splutter. Add urad dal, dry red chili, and curry leaves. Sauté until the urad dal turns golden brown.

5. Pour the tempering over the cooked snake gourd and mix everything well.

6. Serve Podalangai Thoran as a side dish with rice, sambar, or any South Indian meal.

This dish is mildly spiced, with a hint of sweetness from the coconut and a slight crunch from the snake gourd. Enjoy!

Kootu varieties

Chow chow kootu

Chow chow kootu

Chayote lentil kootu .

.INGREDIENTS

2 or 3 small tender chow chow/chayotes

½ cup moong dal/paasi parp

2 tbsp of brown or white cow peas/karamani ( optional)

Pinch of turmeric powder

2 dry red chillies

½ tsp mustard seeds

½ tsp of split udad dal

½ tsp of chana dal

1 tbsp oil

Pinch of rasam powder

1 tsp of rice flour to thicken the gravy if necessary.

Pinch of Asafoetida

Sprigs of curry leaves for garnishing

Salt to taste

TO GRIND TO A PASTE

3tbsp fresh grated coconut

½ tsp cumin seeds

1 dry red chilli

METHOD

1.

Wash the chow chow, dry well, peel and remove

the seed inside and the thick inner seed cover , slice it into small squares ,

not too small though as they will get mashed while cooking.

2.

Wash the moong dal. Drain and cook.

3.

There are two ways to cook , one is to pressure cook the chow chow with turmeric powder, salt and the moong dal together to one or two whistles.

4.

I do the other way on a stove top as pressure cooker can mash the chow chow too

much and you end up with a smooth gravy with not much bits of chow chow or dal to be seen.

5.

I cook on the stove top by taking a heavy pan,cook both dal and chow chow together, moong dal also cooks quickly and so also the chow chow, you can determine how you want the gravy to look in terms oftexture.

6.

Cook both chow chow and moong dal in a broad pan with little water, salt, turmeric powder, pinch of asafoetida and a pinch of rasam powder, you can cover and cook till the veggies appear soft and the dal also cooked .

7.

Meanwhile grate the coconut, and grind with 1 or2 red chillies and ½ tsp of cumin seeds

with little water to get a paste. Paste to be like chutney consistency, not a watery paste. Keep aside.

8.

After the gravy looks cooked, it is time to add the coconut ground paste and little rice flour to thicken. I usually don’t have to add the flour as I use just enough water to cover the veggies and dal to

cook, so not much watery gravy. Stir well and when it thickens a bit, remove frorm stove.

9.

Prepare the tempering with 1 tbsp oil, ½ tsp mustard seeds, allow to crackle, add the split udad dal, let it brown a bit and also the ½ tsp chana dal. Pour the seasoning on the simmering gravy, stir well. Garnish with sprigs of curry leaves.

Avial

Ingredients

• 4 cups (or as needed) of thinly sliced mixed vegetables, such as carrots, snake gourd, white pumpkin, yellow pumpkin, yard-long beans, potato, brinjal, drumsticks, yam, and raw plantain

• A pinch of turmeric powder

• Salt, as needed

• Curry leaves – a handful

• 4 green chilies, slit (to add while cooking)

• 1 cup grated coconut

• 1 tsp cumin seeds

• 3 green chilies (for grinding with the coconut)

• 4 tbsp thick, whisked yogurt

• 2 tbsp coconut oil (for cooking vegetables)

• 2 tbsp coconut oil (to be added at the end)

Method

1. Prepare Vegetables: Wash and peel the vegetables. Cut them into long, thin pieces (but not too thin, as they may get mushy during cooking).

2. Cook Vegetables: In a broad pan, add the prepared vegetables, a pinch of turmeric, salt, 2 tbsp of coconut oil, curry leaves, and 4 slit green chilies. Stir gently to coat the vegetables, being careful not to break them. Add a small amount of water and cook on low heat until the vegetables are just soft but retain their shape. (Avoid pressure cooking as it may make some vegetables too soft, especially pumpkin.)

3. Prepare Coconut Paste: Meanwhile, grind the grated coconut with cumin seeds and 3 green chilies into a thick, slightly coarse paste.

4. Add Coconut Paste: Once the vegetables are tender, add the ground coconut paste. Stir lightly to mix, ensuring the vegetables remain whole and don’t crumble.

5. Add Yogurt: Just before taking the dish off the heat, add 2–4 tbsp of whisked yogurt. Simmer briefly on low heat until the yogurt blends with the vegetables and the gravy thickens slightly.

6. Final Garnish: Garnish with fresh curry leaves and add 2 tbsp of raw coconut oil. Stir gently.

Enjoy the heavenly aroma of coconut oil, blended spices, and perfectly cooked vegetables filling your kitchen!

Eriseri

Ingredients:

• 1/4 cup black eyed beans or red gram / vanpayar . pressure cooked till little soft not mushy. ( soak for 5 -6 hours prior to cooking .)

• 2-3 cups of cubed yellow pumpkin

• 1 1/2 cup fresh grated coconut, of which we will divide .

• 1 tsp jeera/cumin

• 1/2 tsp mustard seeds

• 1tsp split udad dal

• 1/2 tsp turmeric powder/haldi

• 1 tsp chilli powder,

• 3 dry red chillies for tempering .

• salt to taste

• 1 tbsp coconut oil/cooking oil

• some curry leaves

Method:

Pressure cook the red  gram / vanpayar ,  for 3 whistles till cooked well but not too mushy , as  we will add it to pumpkins to cook along more .

Cook the cubed pumpkin pieces in little water along with turmeric powder,salt,chilli powder. Half way through add the cooked red gram also . cover and cook till tender but not too mushy .

Grind to paste 1/2 cup grated coconut with cumin .

Add this ground paste to the cooked pumpkins and red gram mixture, allow to cook further for a minute .

Meanwhile prepare a tempering with 1 tbsp coconut oil , of split udad dal, mustard seeds, curry leaves, red chilies, add to this the remaining grated coconut which must be fried to almost brown in color in the coconut oil .

Add this tempering to the almost ready eriseri, , cover and keep after mixing gently after adding the tempering and fried coconut .

TIPS

For those wishing to avoid coconut of the quantity mentioned,use little for grinding to paste and skip the last step.

Usually the recipe of this kind is prepared only at the time of festival , and for daily cooking we avoid using so much coconut .

You can add some cooked toor dal, skip the coconut , and add some only at the end , at the time of tempering , this will also taste amazing .

For seasoning instead of using coconut oil you can use any other cooking oil.

Kadamba kootu

Kadamba Kootu is a wholesome South Indian dish made with a mix of vegetables and lentils, cooked with a flavorful coconut-based spice paste. "Kadamba" means "mixed" in Tamil, referring to the variety of vegetables used. This dish pairs beautifully with rice or can be enjoyed as a side for chapati.

Ingredients

Vegetables (choose a mix like the ones below, totaling about 2 cups)

• Pumpkin

• Carrot

• Potato

• Brinjal (eggplant)

• Green beans

• Drumstick

• Raw banana

Other Ingredients

• Toor dal (pigeon pea lentils) – ½ cup

• Turmeric powder – ½ tsp

• Salt – to taste

• Water – as needed

For the Spice Paste

• Grated coconut – ½ cup

• Cumin seeds – 1 tsp

• Black peppercorns – ½ tsp

• Dry red chilies – 2-3 (adjust to taste)

• Coriander seeds – 1 tsp

• Oil – 1 tsp

For Tempering

• Coconut oil – 1 tbsp

• Mustard seeds – ½ tsp

• Urad dal – ½ tsp

• Curry leaves – a handful

• Asafoetida (hing) – a pinch

Instructions

Rinse and cook the toor dal in a pressure cooker with water and a pinch of turmeric until soft. Mash the dal well and set aside.

1. Wash, peel (if necessary), and chop the vegetables into medium-sized pieces.

2. In a large pot, add the chopped vegetables, turmeric powder, salt, and a little water. Cook until the vegetables are tender but still retain their shape.

• Heat 1 tsp oil in a small pan and add cumin seeds, black peppercorns, dry red chilies, and coriander seeds. Sauté until fragrant.

• Add the grated coconut and sauté for a minute. Let the mixture cool, then grind into a smooth paste with a little water.

3. Add the cooked dal and the spice paste to the pot with the vegetables. Mix well, adding water as needed to achieve a thick, stew-like consistency. Let it simmer for 5-7 minutes, allowing the flavors to blend.

4. In a small pan, heat 1 tbsp coconut oil. Add mustard seeds and let them splutter. Add urad dal, asafoetida, and curry leaves. Sauté until the urad dal turns golden brown.

5. Pour the tempering over the kootu and mix well. Serve Kadamba Kootu hot with steamed rice or as a side with chapati.

Kadamba Kootu has a delightful balance of flavors from the mixed vegetables, creamy lentils, and the aromatic coconut-based spice paste. Enjoy!

Banana stem mor kootu

Ingredients:

• 1 medium sized banana stem tender.

• 1 cup fresh yogurt whisked.

• 1/2 tsp mustard seeds

• 1/2 tsp udad dal

• 1/2 coconut freshly grated , only the white parts preferably.

• 1 cup thin buttermilk to soak the stem roundels before cutting them fine to avoid discoloration.

• 1 tsp cumin seeds

• 2 small green chillies

• 1 red dry chilly for tempering.

• 2 tsp coconut oil for seasoning. ( optional) or any cooking oil for seasoning.

• sprigs of curry leaves

• salt to taste.

Method:

1. Wash the stem and remove the outer covering which is thick and between the covers you will see the single white tender stem which has no outer cover but a shiny skin.

2. Remove the layers of thick cover till you see the white stem and , peel the shiny skin on the tender stem, slice into thin roundels. You need to keep taking off the fibers which comes in thin strands as you slice .

3. Drop the thin slices into a bowl of buttermilk to retain the white colour.

4. After you have finished slicing the stem into roundels, chop them into small pieces and keep them also in buttermilk.

5. Take a broad pan and cook the chopped pieces in little buttermilk itself and add some salt.

6. Meanwhile grate the 1/2 coconut and grind into paste with little water along with 2 green chillis and 1 tsp of cumin seeds.

7. The stem pieces would have cooked quickly if they are very tender and and then add the ground paste and let it simmer on low flame , add the whisked yogurt and keep for a minute on the gas and then remove.

8. Do not let it cook further once yogurt is added. Just a gentle boil will do.The gravy would have thickened after adding the coconut paste and the yogurt.

9. Take a small pan for the tempering, with 1 or 2 tsp of coconut oil, crackle the mustard seeds, add the udad dal and sprigs of curry leaves, 1 red chili and pour the seasoning on the gravy.

10. Serve hot with rice. This is a great favorite at home as it is so much similar in taste to Avial which also uses the same coconut paste .

White pumpkin mor kootu ( Vella Poosanikai )

Ingredients:

• 1 cup white pumpkin (ash gourd), peeled and chopped

• 1/2 cup yogurt (preferably thick, slightly sour)

• Salt to taste

• Water as needed

For Coconut Paste:

• 1/4 cup grated coconut

• 1-2 green chilies

• 1 tsp cumin seeds

• 1 tbsp chana dal (optional, for thickness)

• 1/4 tsp turmeric powder

For Tempering:

• 1 tsp coconut oil

• 1/2 tsp mustard seeds

• 1/2 tsp urad dal (optional)

• 1-2 dried red chilies

• A few curry leaves

• A pinch of asafoetida (hing)

Instructions:

• Boil the chopped white pumpkin with a pinch of turmeric and a little water until soft. Drain excess water if needed.

• Grind grated coconut, green chilies, cumin seeds, chana dal (if using), and turmeric powder with a little water to form a smooth paste.

• In a bowl, whisk the yogurt until smooth. Add the coconut paste and salt, and mix well.

• In a pan, add the cooked pumpkin and the yogurt-coconut mixture. Cook on low heat for about 5 minutes, stirring gently. Ensure it doesn’t boil as it may curdle.

• Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add urad dal, dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for a few seconds until aromatic.

• Pour the tempering over the kootu. Stir gently and turn off the heat.

• Serve the White Pumpkin Mor Kootu warm with steamed rice or as a side with chapati.

Enjoy your refreshing and flavorful White Pumpkin Mor Kootu!

Ezhukari Kootu

Ingredients:

1/2 cp Moong dal ( paasi parupp) ( optional )

1/4 tsp turmeric powder

salt to taste

To Grind

1/2 cup freshly grated coconut

5 small green chillies, reduce if you like a less spicy gravy.

1 tsp rice flour to be added at the end to thicken the gravy.

For tempering

2 or 3 tsp coconut oil or ordinary cooking oil.

1 tsp mustard seeds

sprigs of curry leaves.

Method :

Peel the skins of colacassia, sweet potatoes, green plaintain, ash gourd, yellow pumpkin, peel the fresh field beans, string the broad beans and cube all the vegetables to slightly bigger pieces.

Keep the moong dal coked and ready, keep aside.

Cook all the cubed vegetables with turmeric , little salt and some curry leaves in little water just enough to cook the vegetables. While they are cooking, grind the coconut, green chillis, cumin seeds to a fine paste and keep aside.

When the vegetables are cooked , add the cooked moong dal, and the ground coconut paste to the gravy and give a stir.

Add the rice flour to the gravy to thicken. Adjust the taste for salt.

Finally temper with 3 tsp of coconut oil heated in a pan, add the mustard seeds , let it crackle, add some sprigs of curry leaves and pour the seasoning over the simmering gravy.Usually this special Ezhu kari kootu or koootu made with 5 vegetables during Thiruvadirai with Kali , a sweet jaggery rice and moong dal preparation similar to upma.This gravy with many vegetables is also prepared during Pongal.

Cabbage Molagootal

Cabbage molagootal is a very tasty gravy using coconut, spices and lentil. A complete meal by ittself when mixed with rice , its consistency can be made to suit one liking.

Molagootal is a popuar Palakkad speciality , which uses mainly coconut, cumin and pepper . Many vegetables are ideal for making molagootal, the most popular ones being, yam, pumpkin, amaranth leaves , ( Keerai Molagootal), beans and cabbage.

Having a thorough bred Palakkad person at home, my mom, who has  largely influenced my style of cooking today. Having grown up relishing these tasty delicacies from Palakkad, am always hungry for such dishes.

I prefer to have this a little runny to be mixed with rice, though it tastes just as great with rotis too.

Ingredients:

21/2 to 3 cups of finely shred dded cabbage.

1/2 cup moong dal/green gram/paasiparup

1/2 tsp mustard seeds

1/2 tsp split udad dal for tempering.

1/2 cup finely grated fresh coconut

1 tsp udad dal ( black gram )

2 red dry chilis

1 tsp cumin seeds

1/2 tsp black pepper

Pinch of turmeric powder

salt to taste.

sprigs of curry leaves.for garnishing

2 tsp oil ( preferably coconut oil )

Method;

1. Pressure cook the dal and mash it while still warm and keep aside.

2. In a deep pan, first ck the cabbage with a pinch of turmeric powder, salt.

3. While the cabbage is cooking, roast the 1 tsp udad dal, pepper, red chillis and cumin till brown. 

4. Grind to a paste the roasted ingredients with coconut and little water and keep aside.

5. When the cabbage is cooked, add the cooked mashed dal, and the ground paste and let is remain on flame for couple of minute till the ground ingredients blend well with dal and cabbage. 

6. Make a tempering of mustard seeds, 1 red chilly, split udad dal and pour over the

Ingredients:

2 bunches of spinach, washed, cleaned and chopped fine. ( Amaranth or paalak is fine. )
1/2 cup of moong dal pressure cooked..

1tsp cumin seeds
2 red chillies

1/2 cup coconut freshly grated.
A small pinch of pepper powder or cracked pepper.( usually pepper is not added in molagootal,but we like the taste, you can skip )
2 tsp rice flour to help thicken the gravy.
Salt to taste
2 tsp coconut oil.or any cooking oil.
Pinch of turmeric powder.

Method

In a deep pan add the chopped spinach leaves, add a pinch of turmeric powder and let it cook till soft, will not take long and do not add too much wate rto cook.
When the spinach is cooking , grind to a paste , fresh coconut, cumin seeds, 2 red chillies, 2 tsp rice flour, cracked pepper powder all in a mixie with very little water to a smooth paste.
Keep this aside.
When the spinach leaves seem to be softened and cooked, add the mashed dal, and the ground paste and blend well in the pan . Keep the flame on a low , make a tempering of mustard seeds, split udad dal and 2 red dry chillies in coconut oil and pour this over the cooked Molagootal.

Enjoy Keerai Molagootal mixed with rice and have pappadam or as a side dish.

Olan

Ingredients :

2 cups white pumpkins chopped into big cubes .

1/2 cup washed soaked blackeyed beans (.

.vanpayar ) .

2 1/2 cups coconut milk

salt

4-5 green chillies slit

1 tbsp coconut oil

few curry leaves .

Method :

Wash and keep the red gram soaked for 5 hours or overnight .

Pressure cook till soft , about 3 whistles .

Take a wide pan, add some coconut milk , and little water, add the chopped pumpkin cubes to it, add slit green chillies, salt , cover and cook till pumkins are valmost tender .

Then add the cooked blackeyed beans , to it, mix well and cook for some more time , do not dryn oout the mixture.

now add thick coconut milk an dkeep flame on low, allow a gentle boil , switch off.

Now add 1 tbsp raw coconut oil , mix well .

Enjoy delcious olan with rice and pappadam .

Pachadi varieties

Ingredients :

1 medium Madras cucumber peeled and chopped

Grind to a paste :

3 green chillies

1/2 cup fresh coconut

1 tsp mustard seeds

other ingredients :

salt as needed

1 cup thick whisked curd

For tempering :

1/2 tbsp coconut oil

1/2 tsp mustard seeds

3-4 red broken chilies

curry leaves

Method :

Peel , chop and cook the cucucmber in a pan with little water , cover and cook

Grind to paste, the coconut green chillies and mustard seeds.

Add the paste to cooked cucumbers.

Mix well, add whisked curd, switch off .

Prepare tempering :

To a pan add 1 tbsp coconut oil .

splutter mustard seeds .

Add 2 broken red chillies.

Add some curry leaves .

Add to the prepared cucumber pachadi.

Serve as one the pachadi varieties for Sadya .

Lady fingers pachadi ( vendakkai pachadi)

Ingredients :

5 to 25 ladys fingers / okras
3 tbsp coconut oil to shallow fry ladies fingers
1 cup thick smooth curd
salt to taste

To grind:

5 tbsp coconut
3 green chillies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
grind all above to a smooth thick paste .

Method:

1. Chop all ladies fingers after washing and wiping them, dry well .
   Take a bowl, add the ladies fingers to it, add turmeric powder and salt , and toss in bowl so that all the ladies fingers are well coated .

2. Allow to rest for 10 minutes.

3. Take a pan or a kadai, add 3 tbsp coconut oil .

4. Add the ladies fingers from the bowl into the hot pan, and shallow fry till they are nice and crisp, but not burnt .

5. This will take few minutes, keep flame very low and make sure to toss the ladies fingers well so that they also cook uniformly .

6. When they are cooked, add the ground coconut paste along with the thick smooth whisked curd, now reduce flame .

7. Do not over cook after adding coconut mixture, switch off as soon as they seem to come to a boil , immediately remove .

8. Add tempering of coconut oil , mustard seeds ,split udad dal ,
   red chillies, curry leaves . as shown in the video .

9. Pour this tempering over the prepared ladies fingers pachadi /khichdi ( as called in some parts of Kerala )

10. Serve this in the Sadya lunch during Onam , Diwali , Vishu , can also enjoy on other days too .😁

Banana Stem Curd Pachadi is a healthy and refreshing South Indian dish that combines the fiber-rich banana stem with creamy yogurt and spices.

Ingredients:

• 1 cup banana stem, finely chopped

• 1/2 cup thick curd (yogurt)

• Salt to taste

For Coconut Paste:

• 1/4 cup grated coconut

• 1-2 green chilies (adjust to taste)

• 1/2 tsp cumin seeds

For Tempering:

• 1 tsp coconut oil

• 1/2 tsp mustard seeds

• 1-2 dried red chilies

• A few curry leaves

• A pinch of asafoetida (hing)

Preparation Steps:

• Cut the banana stem into thin rounds and remove the fibers by twirling your finger around each slice.

• Chop the cleaned rounds finely. Soak them in water with a little lemon juice or buttermilk to prevent discoloration, if desired.

• Cook the chopped banana stem in a little water with a pinch of salt until tender. Drain any excess water.

• Grind grated coconut, green chilies, and cumin seeds into a smooth paste with a little water.

• In a bowl, whisk the yogurt until smooth. Add the ground coconut paste and mix well.

• Add the cooked banana stem and salt to the yogurt-coconut mixture, and stir well.

• Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add dried red chilies, curry leaves, and a pinch of asafoetida. Sauté briefly until aromatic.

• Pour the tempering over the banana stem curd mixture and stir gently.

  . Serve the Banana Stem Curd Pachadi chilled or at room temperature as a side with rice or chapati.

Enjoy this cooling, nutritious pachadi!

Podalangai pachadi

Podalangai Curd Pachadi (Snake Gourd Yogurt Pachadi), a cooling and nutritious South Indian dish made with snake gourd and yogurt. It’s simple to prepare and perfect as a side dish.

Ingredients:

• 1 cup snake gourd (podalangai), finely chopped

• 1/2 cup thick curd (yogurt)

• Salt to taste

For Coconut Paste:

• 1/4 cup grated coconut

• 1-2 green chilies (adjust to taste)

• 1/2 tsp cumin seeds

For Tempering:

• 1 tsp coconut oil

• 1/2 tsp mustard seeds

• 1-2 dried red chilies

• A few curry leaves

• A pinch of asafoetida (hing)

Instructions:

• Wash and peel the snake gourd. Cut it lengthwise, remove the seeds, and chop it finely.

• Cook the chopped snake gourd in a small amount of water with a pinch of salt until soft. Drain any excess water and set aside to cool.

• Grind grated coconut, green chilies, and cumin seeds with a little water to form a smooth paste.

• In a bowl, whisk the curd until smooth. Add the coconut paste and mix well.

• Add the cooked snake gourd and salt to the yogurt mixture. Stir gently to combine.

• Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add dried red chilies, curry leaves, and a pinch of asafoetida. Sauté until aromatic.

• Pour the tempering over the pachadi and mix gently.

  Serve the Podalangai Curd Pachadi with steamed rice or as a cooling side dish with chapati.

Enjoy this refreshing, tangy pachadi!

Pineapple madhura pachadi

Ingredients :

2 cups ripe pineapple pieces .

1/2 coconut grated

1 tsp cumin sseds

2 green chilies

pinch of turmeric powder

2 tbsp jaggery powder

salt

2 cups water

1 tsp mustard to grind with coconut , chilies , cumin

2 tbsp coconut oil

curry leaves

1/2 cup sliced black or red grapes

1 cup thick whisked yogurt .

Tempering

1/2 tsp mustard seeds

1/2 tsp split udad dal

2 red chilies

few curry leaves

method

wash and chop the pineapple to small pieces . make sure to use only ripe pineapple to get maximum taste .

cook the pieces after keeping 1/4 cup of pieces aside to make a puree and add to the pachadi afterwards . in a pan with some water, add turmeric powder , salt , few curry leaves , cover and cook till it softens .

Meanwhile grind to a paste grated coconut , 2 green chilies , cumin seeds ., 1 tsp mustard seeds , grind the pineapple pieces that we set aside to a puree.

check on the pan to see if the pineaple pieces have been cooked well . add the ground paste , stir well , lower the gas flame and continue to cook for a minute , add the pine apple puree, mix well , add the jaggery powder .After switching off the flame , add the whisked yogurt , add the grapes , mix well again .

Now add a tempering of coconut oil , splutter mustard seeds , add 2 red chilies, few curry leaves , pour thhis over the preparfed pachadi .

serve pineapple madhura pachadi with rice and other dishes .

Madhura Pachadi, with its perfect balance of sweetness, sourness, and a hint of spice, is a testament to the complexity and richness of Kerala's culinary heritage. Enjoy preparing this dish and savor the taste of Kerala!

Beetroot pachadi

Ingredients:

1 cup grated beetroot

1 cup whisked thick yogurt .salt as needed

curry leaves

1/2 tbsp  coconut oil
1 -2 red chillies for seasoning.
1/2 tsp mustard sees for tempering

Coconut paste ingredients :

1/2 cup grated coconut

1/2 tsp mustard seeds

1-2 green chilies.

1 tsp cumin seeds

1 small slice of ginger

2-3 curry  leaves .

Grind the above to a smooth thick paste.

Method:

Either you can cook the grated beetroot with little water and salt ,  or simply  cook a big piece of beetroot whole  and grate it after it is cooked and cooled.
Grind coconut, green chillis, cumin seeds,ginger and 1/2 tsp  of mustard seeds into  a smooth paste along with little curds or very little water .

Add the ground paste to the cooked grated beetroot,

Add salt  and mix everything well. allow to cook on gentle heat for a minute or two .

switch off gas and add thick whisked yogurt .

mix well .

Now add the tempering of mustard seeds, curry leaves, 2 broken red chillies, with 1.2 tbsp of coconut oil . and pour the seasoning over the beetroot pachadi..

Mix well. serve chilled .
Serve with rice and enjoy.

Tomato pachadi

Tomato pachadi :

Tomato Curd Pachadi is a traditional South Indian side dish, often served as part of a festive meal. It is a yogurt-based preparation that combines the tanginess of tomatoes with the creaminess of curd (yogurt) and is usually tempered with a few spices. Here's a general description:

Ingredients:

• Tomatoes: Fresh, ripe tomatoes are the main ingredient, providing a juicy and tangy base.

• Curd (Yogurt):

• Green Chilies:

• Mustard Seeds:

• Curry Leaves:

• Asafoetida (Hing): A pinch is often added during tempering to enhance the flavor.

• Coconut (Optional): Grated coconut may be added for an extra layer of texture and sweetness.

• Oil: Usually coconut oil or vegetable oil is used for tempering.

• Salt: To taste.

Preparation:

1. The tomatoes are chopped and cooked until they soften. Sometimes, a pinch of turmeric is added to enhance the color.

2. Once the tomatoes cool down, they are mixed with beaten curd to create a creamy, tangy mixture.

3. Mustard seeds are spluttered in hot oil, followed by green chilies, curry leaves, and a pinch of asafoetida. This tempering is then poured over the tomato-curd mixture.

4. The pachadi can be garnished with freshly grated coconut or chopped coriander leaves.

Serving:

Tomato Curd Pachadiy is typically served as a side dish in a South Indian meal. It pairs well with rice dishes like sambar rice or lemon rice and is especially popular during festivals or special occasions. The dish is enjoyed for its refreshing taste, which balances the spiciness of other dishes in the meal.

Mathan pachadi ( yellow pumpkin)

Mathan Pachadi, or Yellow Pumpkin Pachadi, is a traditional South Indian dish made using yellow pumpkin (also known as Mathan in Malayalam). This dish is sweet, tangy, and mildly spiced, making it a delightful accompaniment to a South Indian meal.

Ingredients:

• Yellow Pumpkin (Mathan): The main ingredient, it is peeled, cubed, and cooked until soft.

• Tamarind: Adds tanginess to the dish. Tamarind pulp or juice is typically used.

• Jaggery: Provides sweetness, balancing the tanginess from the tamarind.

• Grated Coconut: Fresh coconut is ground to a paste, adding a rich texture and flavor.

• Green Chilies: Adds a mild heat to the dish.

• Mustard Seeds: .

• Curry Leaves:

• Asafoetida (Hing): A pinch is used during tempering to enhance the flavor.

• Red Chili: Dried red chili is sometimes used in tempering to add a bit of spice.

• Salt: To taste.

• Oil: Usually coconut oil or vegetable oil is used for tempering.

Preparation:

1. The yellow pumpkin is peeled, deseeded, and cut into small cubes. These cubes are then boiled or steamed until soft.

2. Freshly grated coconut is ground into a smooth paste along with green chilies.

3. The cooked pumpkin is mashed slightly and mixed with tamarind pulp, jaggery, and the coconut paste. This mixture is then cooked on low heat until the flavors blend well.

4. In a small pan, mustard seeds are spluttered in hot oil, followed by dried red chili, curry leaves, and a pinch of asafoetida. This tempering is then poured over the pumpkin mixture.

5. Adjust salt to taste and mix everything well.

Serving:

Mathan Pachadi is often served as part of a traditional South Indian feast, especially during festivals and special occasions. It pairs beautifully with steamed rice and can be a refreshing contrast to spicier dishes like sambar or rasam. The dish is loved for its unique combination of sweet, tangy, and mildly spiced flavors, making it a favorite in many South Indian households.

Fruit pachadi

Sweet Fruit Pachadi is a unique variation of the traditional South Indian dish, focusing purely on the natural sweetness of the fruits, enhanced with jaggery and spices. This version is more of a sweet, spiced fruit compote that can be served as part of a festive meal or as a dessert.

Ingredients:

• Mixed Fruits: A combination of ripe fruits like bananas, apples, pineapples, mangoes, and grapes. The fruits should be naturally sweet and slightly firm.

• Jaggery

• Tamarind: A small amount of tamarind pulp

• Cardamom Powder:

• Ghee:

• Cashews and raisins

• Curry leaves

• Mustard Seeds:

• Dried Red Chili:

• Salt:

Preparation:

1. In a small pan, dissolve jaggery in a little water and heat until it forms a thick syrup. Strain to remove impurities and set aside.

2. In a pan, heat some ghee and sauté the fruits (starting with the firmer ones like apples and pineapples) until they are slightly softened but still hold their shape. Bananas and grapes are added later, as they cook faster.

3. Pour the jaggery syrup over the cooked fruits, along with a small amount of tamarind pulp. Cook on low heat until the fruits are well-coated and the mixture thickens slightly.

4. Add cardamom powder and a pinch of salt to the mixture. Stir gently to combine.

5. In a separate small pan, heat a little ghee and add mustard seeds. Once they splutter, add curry leaves and a small piece of dried red chili. Pour this tempering over the fruit mixture.

6. Lightly fry cashews and raisins in ghee until golden and add them to the pachadi for extra richness.

This sweet fruit pachadi can be served warm or at room temperature. It works well as part of a festive South Indian meal, especially during celebrations, or as a standalone dessert.

Mango sweet pachadi

Ingredients :

• 2 firm green raw mangoes,2 tsp neem flowers

• 1 tsp mustard seeds.1 tsp of oil for seasoning.

• 1 tsp chilli powder

• 1 tsp turmeric powder

• pinch of salt

• pinch of asafoetida/hing

• 2 red chillies for tempering

• 3/4 cup powdered jaggery. quantity depends on how sweet you want the relish to taste and also the taste of the mangoes.

Method:

Peel the mangoes and grate them or chop them into thin slices in no particular shape.

Cook the mango slice in little water with turmeric powder and salt.

Meanwhile dissolve the jaggery and filter the syrup of impurities. When the mangoes are getting soft ,add the jaggery and chilli powder and Asafoetida./hing.

When the mango relish starts thickening you can temper the pachadi by spluttering mustard seeds,2 red chillies.

Enjoy!

Dates sweet pachadi

Here's a recipe for Dates Sweet Pachadi, a delightful, naturally sweet pachadi from South India. This dish combines dates with yogurt and a touch of spices, creating a unique flavor that’s perfect as a side with spicy dishes or simply on its own.

Ingredients:

• 10-12 soft dates, pitted and chopped

• 1/2 cup thick curd (yogurt)

• 1/4 tsp grated ginger (optional, for a hint of spice)

• Salt, a pinch

For Coconut Paste:

• 1/4 cup grated coconut

• 1-2 green chilies (adjust to taste; optional if you prefer it mild)

• 1/2 tsp cumin seeds

For Tempering:

• 1 tsp coconut oil

• 1/2 tsp mustard seeds

• 1-2 dried red chilies

• A few curry leaves

• A pinch of asafoetida (hing)

Instructions:

• Soak chopped dates in a small amount of warm water for 10-15 minutes to soften them further.

• Once soft, mash them lightly with a spoon or fork.

• Grind the grated coconut, green chilies (if using), and cumin seeds into a smooth paste with a little water.

• In a mixing bowl, whisk the yogurt until smooth. Add the coconut paste, mashed dates, grated ginger, and a pinch of salt. Mix well.

• Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add dried red chilies, curry leaves, and a pinch of asafoetida. Sauté briefly until aromatic.

• Pour the tempering over the dates and yogurt mixture. Stir gently to combine.

Serve:

• Serve Dates Sweet Pachadi chilled or at room temperature as a side with rice, biryani, or as a dip for breads.

This sweet and tangy pachadi is a delightful change from traditional savory pachadis. Enjoy!

Banana sweet pachadi

Banana Sweet Pachadi is a delicious and easy-to-make South Indian dish that combines ripe bananas with yogurt, coconut, and mild spices. This sweet pachadi pairs well with spicy curries or can be enjoyed on its own.

Ingredients:

• 1 large ripe banana, peeled and sliced

• 1/2 cup thick curd (yogurt)

• 1-2 tbsp jaggery or sugar (adjust to taste)

• Salt, a pinch

For Coconut Paste:

• 1/4 cup grated coconut

• 1/2 tsp cumin seeds

• 1 green chili (optional, for mild spice)

For Tempering:

• 1 tsp coconut oil

• 1/2 tsp mustard seeds

• 1-2 dried red chilies

• A few curry leaves

• A pinch of asafoetida (hing)

Instructions:

• Grind grated coconut, cumin seeds, and green chili (if using) with a little water to form a smooth paste.

• In a mixing bowl, whisk the yogurt until smooth. Add the coconut paste, jaggery or sugar, and a pinch of salt.

• Add the sliced banana and mix gently to combine all ingredients.

• Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add dried red chilies, curry leaves, and a pinch of asafoetida. Sauté briefly until aromatic.

• Pour the tempering over the banana-yogurt mixture and stir gently.

Serve:

• Serve the Banana Sweet Pachadi immediately as a cooling side dish with spicy main dishes or as a light dessert.

This pachadi offers a lovely balance of sweetness and mild spice. Enjoy!

Pumpkin Morkuzhambu

Ingredients:

1 cup of cubed ash gourd/white pumpkin

• 2 cups of thick buttermilk/slightly sour yogurt will also do.

• 1/2 cup of freshly grated coconut.

• 1 1/2 tsp cumin seeds.

• 2 green chillies.

• 1 tsp turmeric powder.

• salt to taste

• 1/2 tsp fenugreek seeds/methi seeds

• sprigs of curry leaves

• 2 tbsp coconut oi

• 1 tbsp rice flour (optional), 2 small red dry chillies for tempering

Method:

Peel and dice the pumpkin into cubes or small pieces.

Cook the pumpkin in 3/4 cup of water with turmeric powder,salt . Cook on low flame and in little water as pumpkins cook fast.

Grind:

Grated fresh coconut, cumin seeds,green chillies and add the rice flour if you want. It helps to slightly thicken the Mor Kootan if you are using thin buttermilk. You can even add the rice flour according to need towards the end instead of grinding along with coconut.

Whisk the yogurt/buttermilk and mix it to the ground coconut paste. Keep aside.

When the pumpkin is cooked well add the coconut,yogurt paste to the pumpkin and keep on low flame.Dont allow the mor kootan to bubble. Bring the curry to just boil and turn off the stove immediately.

Tempering:

Heat the coconut oil in a pan over medium flame and add the mustard seeds,methi seeds, dry red chillies,and curry leaves.Pour to the curry and cover so that the aroma stays.

Tasty Mor kootan/kuzhambu is ready to be served with rice. Enjoy!

The usual accompaniment for this kootan is cluster beans/flat beans paruppu usili ( Kothavaranga usili)

Bonda mor kuzhambu

Ingredients:

Ingredients for bonda

1. 1/2 cup udad dal washed and soaked for 2 hours .

2. after 2 hours, drain water well, grind to a little coarse but thick batter, add spices such as cracked pepper, curry leaves, s alt , asafoetida powder , green chillies

3. whisk batter well, before preparing the bondas so that they come out light and spongy .

4. heat oil , wet your fingers, take small ball of batter and drop into hot oil .

5. keep rotating in hot oil for even cooking , drain and keep aside .

   To prepare the morkuzhambu

1 tsp coriander seeds ,

1 tsp toor dal ,

1 tsp chana dal

few red chillies

all the above to be soaked in water for 15 minutes

1/2 cup grated coconut .

2 cups whisked buttermilk .

Method

Grind to a thick paste with 1/2 cup grated coconut , add this paste with 2 cups whisked buttermilk, adjust thickness according to your preference , on cooling the morkuzhambu may thicken a bit . Cook on low flame , add the fried bondas to this mixture, or add at the time of serving .

tempering

1 tsp cocoonut oil

1/2 tsp mustard seeds

1/4 tsp methi seeds

curry ;eaves

1-2 red chillies

Heat a pan, add coconut oil , splutter mustard seeds, add methi seeds, red chilies, curry leaves .

add this tempering to the morkuzhambu.

Add the fried bondas to this morkuzhambu immediately or at the time of serving as they become too soft if kept immersed in mor kuzhambu .

Kalyana Morkuzhambu

Ingredients

1/2 tsp methi

1 tsp cumin

1/4 tsp pepper

1 tsp coriander seeds

3-4 green chilies

1-2 tbsp coconut oil

2 red chilies for tempering

1/2 tsp mustard seeds

Few curry leaves

Pinch of asafoetida powder

Pinch of turmeric powder

Salt

3/4,cup whisked curds

1-2 tbsp chana dal washed and soaked for 1 hour

3/4 cup fresh grated coconut

1 cup of cubed mangalore cucumbers.

You can use any vegetable like ash gourds , ladies fingers , colacassia, plain cucumbers.

Method :

In a pan with 1 tsp coconut oil roast methi seeds , pepper , cumin , coriander seeds , and grated coconut.

Cool and grind to a paste with the soaked Chana dal , 2-3 green chilies , a piece of ginger , 3/4 cup yogurt. Keep aside .

Meanwhile chop the Mangalore cucumbers into small cubes .

Add some water to a pan , cook the cucumbers in it with turmeric powder , few curry leaves , pinch of salt .

When the cucumber has turned tender , add the ground paste , dilute if needed . Allow to cook for a minute or two on low heat .

Prepare tempering with 1 tsp coconut oil , splutter mustard seeds , 2 red chilies , few curry leaves . Add the hot tempering to the prepared Mor Kuzhambu.

Serve delicious Mor Kuzhambu with beans Paruppu Usili.

Paruppu urundai Mor Kuzhambu

Paruppu Urundai Mor Kuzhambu is a traditional South Indian dish where steamed lentil dumplings (paruppu urundai) are simmered in a spiced yogurt-based gravy (mor kuzhambu). It’s a flavorful and satisfying dish that pairs wonderfully with rice.

Ingredients:

For the Paruppu Urundai (Lentil Dumplings):

• 1/2 cup toor dal (split pigeon peas)

• 1/4 cup chana dal (split chickpeas)

• 1-2 dried red chilies

• 1/4 tsp asafoetida (hing)

• Salt, to taste

• A few curry leaves, chopped

• 1-2 tbsp grated coconut (optional)

• 1 cup thick curd (yogurt), slightly sour

• 1/4 tsp turmeric powder

• Salt, to taste

• 1/4 cup grated coconut

• 1-2 green chilies (adjust to taste)

• 1 tsp cumin seeds

• 1 tsp coconut oil

• 1/2 tsp mustard seeds

• 1/2 tsp fenugreek seeds (methi)

• 1-2 dried red chilies

• A few curry leaves

• A pinch of asafoetida (hing)

Instructions:

1. Soak the toor dal and chana dal together for about 2 hours. Drain the water.

2. Grind the soaked dals with dried red chilies, asafoetida, and salt to a coarse paste. Avoid adding water; it should be a thick paste.

3. Mix in chopped curry leaves and grated coconut, if using.

4. Shape the paste into small balls (urundais). Steam these balls in a steamer or idli maker for about 10 minutes, or until they are firm. Set aside.

5. Grind the grated coconut, green chilies, and cumin seeds with a little water to form a smooth paste.

6. In a bowl, whisk the yogurt until smooth. Add the ground coconut paste, turmeric powder, and salt. Mix well.

7. Transfer the yogurt mixture to a pan. Add enough water to achieve a slightly thick consistency (about 1 cup).

8. Heat the yogurt mixture on low heat, stirring occasionally, until it’s warmed through. Do not let it boil, as the yogurt might curdle.

9. Gently add the steamed paruppu urundais into the warm yogurt gravy. Let them simmer for about 5 minutes on low heat.

10. In a small pan, heat coconut oil. Add mustard seeds and let them splutter. Add fenugreek seeds, dried red chilies, curry leaves, and asafoetida. Sauté until aromatic.

11. Pour the tempering over the kuzhambu with the paruppu urundais.

Serve:

• Serve Paruppu Urundai Mor Kuzhambu with steamed rice, a vegetable side, and a bit of pickle.

This comforting dish has a rich and mildly tangy flavor with the lentil dumplings adding a hearty element. Enjoy! I

Other sweet varieties

Sakkarai Pongal

Ingredients:

1 cup raw rice
1/4 cup moong dal/paasi parup ( green gram )
2 tbsp chana dal ( Bengal gram )
2 cups milk ( optional) to be added to loosen the mixture of dal and rice at the final stage .
1 tsp powdered cardamom
10 cashewnuts and some raisins
4 tbsp melted ghee or more if you wish
3/4 cup powdered jaggery.

Pinch of edible camphor.

Roast moong dal/paasi parup till golden.

1.  Pressure cook upto 5 whistles if necessary.

2. Grate the jaggery or powder it and immerse sufficient water to melt it, strain and clear the impurities if any 

3. After 5 whistles or more depending on your cooker model, let the pressure cooker cool down, remove the cooked rice and dal, ,mash them well with a wooden ladle and keep aside, at this point if you note your rice dal mixture is cooked little dry, you can add some boiling water or the milk which is mentioned as optional.

4. take a hard bottomed pan, add melted ghee, roast the cashew-nuts golden , let the raisins also be roasted till they swell and then add the melted jaggery to it, add the cardamom powder , and a very small pinch of edible camphor.

5. Add the cooked dal and rice mixture adjusting the consistency of Sakkarai Pongal by adding milk.Sakkarai pongal is typically served in a porridge like consistency.Serve hot Sakkarai Pongal with little more melted ghee drizzled on top.

1. Adding 2 tbsp chana dal is optional.

2. Adding little milk to the cooked dal and rice mixture is also optional, I prefer to add milk than boiling water as is usually done, when the dal rice mixture appears slightly dry.Adding milk also enhances flavour as well loosening the consistency.

Kalkandu Pongal

INGREDIENTSSERVING: 4

1. 1/2 cup millet or rice ( any millet like kodo , barnyard millet or fox tail )

2. 1/4 cup moong dal

3. 1/2 cup rock candies also called kalkand in tamil

4. 1-2 tbsp some nut slivers or slices of almonds , cahsews

5. 1 tbsp raisins

6. 1 tsp ghee

7. pinch of cardamom powder

8. saffron strands or saffron milk for garnishing ( optional )

9. 1 cup milk .or milk powder

INSTRUCTIONS

1. in a pan dry roast rice and dal , wash and drain .

2. pressure cook dal and rice with 3 cups water, allow to cool and mash when slightly warm . In another pan melt rock candy with just enough water . Filter and keep aside .

3. add melted rock candy filtered to the dal and rice mixture .

4. allow to thicken and add additional milk for a creamy tecture. Add cardamom powder , add soaked saffron strands with milk .

5. add ghee and fried cashewnuts and raisins .

Millet Rava Pongal

Millet rava Sakkarai Pongal is a delicious South Indian dessert made with millet (rava), or even with normal semolina , jaggery, and ghee. It’s a quick and easy version of the traditional sakkarai pongal. Here’s a simple recipe to make it:

Ingredients

• 1 cup rava (semolina)or millet rava

• 1 cup jaggery (grated or powdered)

• 2-2.5 cups water

• 1/4 cup ghee

• 1/4 cup grated coconut (optional)

• 1/4 teaspoon cardamom powder

• 10-12 cashews

• 10-12 raisins

• A pinch of saffron strands (optional)

Instructions:

• Heat a tablespoon of ghee in a pan over medium heat. Add the rava and roast it until it turns light golden and aromatic. Set aside.

• In a separate pot, add the jaggery with 1/2 cup of water. Heat until the jaggery melts completely, then strain to remove impurities and set aside.

• In the same pot, add the remaining water and bring it to a boil. Slowly add the roasted millet rava , stirring continuously to avoid lumps.

• Let the millet rava cook on low heat until it absorbs the water and becomes soft (about 5 minutes).

• Add the jaggery syrup to the cooked millet rava mixture and mix well. Allow it to cook for a few more minutes, letting the jaggery blend with the rava.

• Stir in the remaining ghee, cardamom powder, and grated coconut (if using). Mix well.

• In a small pan, heat a tablespoon of ghee. Add cashews and fry until golden, then add raisins and fry until they puff up. Add these to the rava pongal and stir gently.

• Optionally, add a pinch of saffron strands for additional flavor and color.

• Serve millet Rava Sakkarai Pongal warm, garnished with more cashews if desired.

Tips:

• Adjust the amount of jaggery based on your sweetness preference.

• For a richer flavor, you can add a bit more ghee or use milk instead of water.

Enjoy your delicious and quick millet tava Sakkarai Pongal!

Coconut 🥥 sakkarai Pongal

Coconut Sakkarai Pongal is a delightful variation of the traditional sakkarai pongal, with the addition of grated coconut for a rich, tropical flavor. Here’s how to make it:

Ingredients

• 1 cup rice (or a mix of rice and moong dal)

• 3/4 cup grated jaggery (adjust to taste)

• 1/2 cup grated coconut

• 3 cups water (for cooking rice)

• 1/4 cup ghee

• 1/4 teaspoon cardamom powder

• 10-12 cashews

• 10-12 raisins

• A pinch of edible camphor (optional)

• A few strands of saffron (optional)

Instructions:

• Rinse the rice (and moong dal, if using) and add it to a pot or pressure cooker with 3 cups of water. Cook until the rice is soft and mushy. Mash lightly and set aside.

• In a separate pan, add the jaggery with 1/2 cup of water. Heat until the jaggery melts completely, then strain to remove any impurities.

• Add the jaggery syrup to the cooked rice and mix well. Let it simmer on low heat, stirring frequently to prevent sticking.

• Add the grated coconut and mix well, allowing it to cook for a few minutes with the rice and jaggery mixture.

• Stir in the cardamom powder, edible camphor (if using), and saffron strands for added flavor.

• In a small pan, heat ghee and fry the cashews until golden brown. Add raisins and fry until they puff up. Add these to the pongal and stir gently.

• Serve the Coconut Sakkarai Pongal warm, garnished with more cashews if desired.

Tips:

• Adjust the amount of jaggery according to your sweetness preference.

• For a richer flavor, add extra ghee or use half milk and half water when cooking the rice.

Enjoy your aromatic and creamy Coconut Sakkarai Pongal

Aval sakkarai Pongal

Aval Sakkarai Pongal is a sweet South Indian dish made with flattened rice (aval/poha) and jaggery, similar to traditional sweet Pongal but lighter and quicker to prepare. It’s perfect for a quick dessert or as a festive offering.

Ingredients:

• 1 cup aval (flattened rice/poha) – use thick variety

• 1/2 cup grated jaggery (adjust to taste)

• 1/4 cup moong dal (optional, for added richness)

• 2 cups water (for cooking moong dal)

• 1/2 cup milk (optional, for creaminess)

• 2 tbsp ghee

• 1-2 tbsp cashews

• 1-2 tbsp raisins

• 1/4 tsp cardamom powder

• A pinch of edible camphor (optional)

Instructions:

• Dry roast moong dal until it’s aromatic and golden.

• Add water and cook the moong dal in a pressure cooker until soft. Mash lightly and set aside.

• In a small pan, melt jaggery with a little water until it dissolves completely. Strain to remove impurities and set aside.

• Rinse the aval under running water. Let it soak for about 5 minutes if using thick aval, then drain and set aside.

• In a large pan, add the cooked moong dal, soaked aval, milk, and jaggery syrup. Mix well and cook on low heat for about 5-10 minutes, stirring until everything is well combined. The mixture should be thick but not too dry.

• Add cardamom powder and a pinch of edible camphor, if using. Stir well.

• In a small pan, heat ghee. Fry cashews until golden, then add raisins until they puff up. Pour this over the pongal

• Stir everything well to ensure the ghee, cashews, and raisins are evenly distributed.

1. Serve Aval Sakkarai Pongal warm as a dessert or festive offering.

Enjoy the rich, comforting sweetness of this easy-to-make treat!

Pineapple sakkarai Pongal

Pineapple Sakkarai Pongal is a delicious twist on the traditional South Indian sakkarai pongal, adding the sweet and tangy flavor of pineapple to the classic dessert. Here’s how to make this unique version:

Ingredients:

• 1/2 cup raw rice

• 1/4 cup moong dal (split yellow gram)

• 1 cup pineapple, finely chopped

• 1/2 cup grated jaggery (adjust to taste)

• 2 cups water

• 1/2 cup milk (optional, for creaminess)

• 2 tbsp ghee

• 1-2 tbsp cashews

• 1-2 tbsp raisins

• 1/4 tsp cardamom powder

• A pinch of edible camphor (optional)

Instructions:

• Dry roast the moong dal until it turns golden and aromatic.

• Rinse the rice and add it to the roasted moong dal. Add 2 cups of water and cook in a pressure cooker until soft and mushy.

• In a separate pan, cook the chopped pineapple with a little water until it becomes soft and releases its aroma. Set aside.

• In another pan, dissolve the jaggery with a little water over low heat. Strain to remove impurities and set aside.

• In a large pan, add the cooked rice and dal mixture, jaggery syrup, and cooked pineapple. Mix everything well and cook on low heat, stirring continuously, until the mixture thickens and the flavors meld. Add milk at this stage if you want a creamier texture.

• Add cardamom powder and a pinch of edible camphor (if using) for extra aroma. Stir well.

• In a small pan, heat ghee. Fry cashews until golden brown, then add raisins until they puff up. Pour this over the pineapple pongal.

• Stir everything together to evenly distribute the ghee, cashews, and raisins.

Enjoy the delightful blend of pineapple’s tanginess with the sweet, rich flavors of traditional pongal!

Ukkarai

Ingredients:

1 cup chana dal / kadalai parupu

3/4 cup Moong dal ( green gram )

Pinch of cardamom powder

2 tbsp toasted cashew nuts and raisins

2 tbsp grated fresh coconut ( optional)

1 cup powdered native /palm jaggery

1-2 tbsp ghee

Method

In a pan dry roast both the dals and keep soaked in water for 45 minutes.

After it is well soaked, drain water completely and take it to the mixie to be ground to a coarse paste.

Do no add water while grinding as we need a thick coarse batter.

Remove batter and steam it in a pressure cooker, just like we do for Idli, or take a steel plate, grease it, place batter on the plate and steam it till cooked .

When the steamed batter is cooled, run it in the mixie to get a even coarse powdery consistency.

Now take a pan, add the ghee, add the powdered dal mixture, add the cardamom powder, mix well on low heat, add powdered jaggery , there should be no lumps,add the grated fresh coconut. Add more powdered jaggery if you want it a little ore sweet.

Add the roasted fried cashewnuts.

Remove from flame and your delicious healthy yummy dal puttu aka Ukkarai as it is the traditional name for this dish is ready to be eaten ..

Usually this forms one of the breakfast items serve during Diwali.

It is made fresh on the Diwali morning to be served hot .

If you do not want to add jaggery , you can add some tbsps of sugar too.

Athirasam

Athirasam can also be prepared with the wheat flour.

1½ cups of water

2 cups of wheat flour.

1½ cups of jaggery.

Method:

Heat till the jaggery dissolves and boils take it off the gas .

Add flour and keep stirring while adding the flour and cover with a lid.

Allow. it to cool for some time and place it on a plate.

Mix cardamom powder and knead into small lemon sized balls.

Prepare 'athirasam' by greasing the plantain leaf bits with oil and pressing the balls into thick 'athirasams" Fry in oil, slowly turning both sides.

Wheat rava Kesari ( instead of adhirasam )

You can choose between kesari and athirasam if you find making athirasam cumbersome .

Badam Poori

Badam Poori is a rich and indulgent South Indian sweet made from flour and almonds. It's a deep-fried treat often enjoyed during festivals and special occasions. The dough is infused with ground almonds and spices, resulting in a crispy and flavorful snack.

Ingredients:

• The base ingredient for the dough.

• Ground into a fine powder or paste.

• Used in the dough and for frying, adding richness and flavor.

• For sweetness.

• Adds a warm, aromatic flavor.

• Helps in making the pooris crispy and light.this is optional .

• For making the dough.

• For deep frying.

• In a large mixing bowl, combine all-purpose flour, ground almonds, sugar, cardamom powder, and baking powder.

• Add melted ghee to the dry ingredients and mix well until the mixture resembles coarse crumbs.

• Gradually add water, a little at a time, and knead to form a smooth, soft dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.

• After resting, divide the dough into small balls. On a lightly floured surface, roll each ball into a thin, round disc. You can use a rolling pin to flatten the dough.

• Heat oil or ghee in a deep frying pan over medium heat.

• Carefully slide the rolled discs into the hot oil and fry until they puff up and turn golden brown, turning them occasionally to ensure even cooking.

• Remove the fried pooris with a slotted spoon and drain them on paper towels to remove excess oil.

• These badam pooris are sometimes dipped into warm sugar syrup and served .

Badam Poori can be served warm or at room temperature. It’s often enjoyed as a sweet snack or dessert during festive occasions like Diwali or weddings. The combination of crispy, sweet, and nutty flavors makes it a delightful treat.

Paal Boli ( milk Poli )

Ingredients:

1 cup maida or rava
pinch of salt
2 tsp ghee or oil for making dough
3 cups thick milk
pinch of cardamom powder
saffron strands
slivers of almond or nuts to garnish
1/2 cup or 3/4 cup sugar ( reduce if you like )
3 tbsp of condensed milk ( optional)
Oil or ghee to fry the pooris ( poli)

Method

1. 
   First make a poori like dough with the maida, salt and oil/ghee with very little water.

2. Pinch off small balls of dough just like we do for making pooris and roll out thin discs of poori.

3. Fold each disc in half or into quarters and deep fry till crisp and cooked.

4. Meanwhile keep the milk to boil with sugar, saffron strands, cardamom powder and let it boil till slightly thick .

5. Let it remain on a low flame.Fry the prepared poli discs and dip into the hot milk.
   When a sufficient no of polis have been immersed in the hot flavored ilk. Keep aside and serve on a tray with milk and chopped nuts for garnish.

6. At this time you can add the condensed milk on top of polis before serving to get a rich taste .
   It is better to fry the polis and store separately when cooled in an airtight box and keep the milk warm to serve the polis

7. Assemble few minutes before serving to make it less soggy.
   Prepare the poori discs in advance in a big batch, comes handy when kids demand a snack, it is very enjoyable too as it s simple to prepare.

Paruppu Boli

Paruppu Boli (also known as Puran Poli) is a traditional South Indian sweet flatbread with a filling made of dal and jaggery. This delicious dish is often made during festivals and special occasions.

Ingredients:

For the Dough:

• 1 cup all-purpose flour (maida)

• 1/4 tsp turmeric powder (for color)

• 1-2 tbsp ghee or oil

• A pinch of salt

• Water (as needed for kneading)

For the Filling (Puran):

• 1/2 cup chana dal (split chickpeas)

• 1/2 cup grated jaggery (adjust to taste)

• 1/4 tsp cardamom powder

• A pinch of nutmeg powder (optional)

• 1-2 tbsp grated coconut (optional)

Instructions:

1. In a mixing bowl, add all-purpose flour, turmeric powder, and a pinch of salt. Mix well.

2. Add ghee or oil and rub it into the flour.

3. Gradually add water and knead into a soft, smooth dough. Cover and let it rest for at least 30 minutes.

4. Rinse and cook the chana dal in a pressure cooker with enough water until it’s soft but not mushy. Drain excess water and let the dal cool slightly.

5. Grind the cooked dal into a smooth paste.

6. In a pan, add the jaggery and a splash of water. Heat until the jaggery melts.

7. Add the ground dal paste to the melted jaggery and cook on low heat, stirring continuously until the mixture thickens and leaves the sides of the pan.

8. Add cardamom powder, nutmeg powder, and grated coconut (if using). Mix well and allow the filling to cool.

9. Divide the dough and filling into equal-sized balls (roughly the size of a lemon).

10. Take one ball of dough, flatten it slightly, and place a ball of filling in the center.

11. Gently seal the dough around the filling and flatten it. Roll out the stuffed dough ball carefully to form a thin disc (like a chapati).

12. Heat a griddle or tawa on medium heat. Place the rolled boli on the griddle and cook for 1-2 minutes on each side until golden brown, adding ghee around the edges as needed.

13. Repeat with the remaining dough and filling.

Serve:

• Serve Paruppu Boli warm, with a drizzle of ghee on top or as a sweet treat by itself.

Enjoy this soft, sweet, and delicious paruppu boli as a festive treat or dessert!

Suzhiyam

If you are preparing Medu vadas for the festival , use some for Suzhiyam too .

It is easier to use the udad dal batter that we ground for vada , before adding pepper , salt , or you can also soak 1/2 cup udad dal separately after washing and soaking for 2 hours .for suzhiyam

Keep this batter aside . batter must be slightly runny.

For the pooranam , roast grated coconut with powdered jaggery till smooth and sticky .add pinch of cardamom powder ( opional )

add 3 tbsp of cooked moong dal . add a tbsp of rice flour to the pooranam, make small balls .if you do not have cooked dal , use rice flour to make the filling to hold shape .

keep oil for frying .

take one pooranam , dip in udad dal batter , drop in oil carefully, deep fry till done .

Done worry about pooranam breaking out , using a spatula, you can keep it afloat in oil .

finish making few suzhiyan at a time .

Sojji Appam

Ghee roast 1 cup of rava in ½ cup of ghee to a light red colour.

Add 1 cup of water and boil.

When three-fourths boiled, add about 11/4 cups of sugar or powdered jaggery.

Stir well till mixture thickens .

Add cardamom powder. Make small balls of these .

For the outer covering,

Take a bowl , add ¼ teaspoon of salt with 2 cups of rava.

Add water and knead it into a thick dough and knead .

Take a plantain leaf , grease it , take one small ball of dough , keep the sweet filling ( pooranam ) in the centre , over the filing , press well , deep fry .

Drain and serve . Delicious 😋 sojji appam is ready .

Vadai varieties :

Paruppu vadai

Ingredients:

• 2 cups Bengal gram dal,Chana Dal, Kadalai Paruppu

• 3 tbsp Tuvar dal split red gram Thuvaram paruppu Pigeon peas

• 2 red dry chillis

• salt to taste

• pinch of asafoetida powderhing

• sprigs of curry leaves

• oil for deep frying.

Method:

Soak the dals lentils for 2 hours.

Drain well without water and grind along with 2 red chillis,salt,asafoetida to a almost dry coarse paste.

Some pieces of lentils may remain whole which is fine as it adds to the taste.

Add sprigs of curry leaves to the paste and start making the frittersadas.

Coarsely grind the dals with red chillis,asafoetida and salt.

Take a ziploc bag or a plastc sheet or even a plantan leaf , and lightly grease it on one side. Thoe who are comfortable , can use the palm for parrng the vadai .
Take a small ball of the ground paste and flatten it lightly on the greased cover. Make four or five vadas that you will deep fry immediately.

When the oil has heated well , ease out the vadas gently from the greased ziploc cover and slide carefully into the hot oil.

Turn the vadas in the oil ,with a ladle and deep fry well to a golden colour.

Drain in a colander and place on paper towels to drain oil.

Serve hot while it is crispy on the outside and little soft inside. Enjoy !

Ulundh vadai

Ingredients:

• 3 cups of udad dal (split black lentils) cleaned,washed and soaked in water for upto 11/2 to 2 hrs max. ( measure less if you think 3 cups is a large qty...also here you can choose any measuring cup like a steel cup or tumbler will also do

• 4 medium sized green chillies. Decide on the quantity you desire.

• 2 tsp whole pepper corns. You can also add pepper powder if you dont have peppercorns. Powder should be added after the dal is ground to batter.

• salt to taste

• 1 tsp of asafoetida/hing powder

• sprigs of curry leaves. Sufficient oil to fry the vadas.

• Method:

  Drain the water from the soaked dal completely and grind with green chillies,salt,peppercorns,salt,asafoetida powder in a blender or mixie. It will be a very thick batter and don't be tempted to add water while grinding.

  Water should be added only if difficult to grind and in table spoonfuls making sure not to make the batter soft and soggy.

  Take out the batter and add the sprigs of curry leaves and mix it well with a big spoon to give soft light vadas.

You can use either banana leaf or a zip loc bag to shape the vadas

If you dont have banana leaf,take a clean ziploc bag and smear oil on one side. Keep a small bowl of water nearby.

Make your hand little wet and take a small ball of the thick batter and place it on the greased ziploc bag surface and flatten it slightly and make a dent in the middle with the finger.

If you fingers are getting sticky with the batter then lightly dip in the water and quickly shape the vadas. At a time shape enough vadas that you will fry immediately. Dont let the raw batter of shaped vadas sit on the counter.

Meanwhile keep a kadai/tawa with oil for deep frying.

As soon as the oil is hot enough , ease out the shaped vadas and gently slide into the oil taking care not to make a splash. Drop all the shaped vadas and deep fry til done.

You can check whether the oil is hot enough by dropping a small bit of the batter. It should come up immediately with a sizzle. Fry the vadas on a medium flame as it takes time to cook inside .Flip carefully on other side.

Medu vadas are really easy to prepare.

Cut mango pickles

Ingredients

• 4 Raw firm mangoes

• 4 tbsp red chilli powder

• as needed salt

• 1 tsp mustard seeds

• 2 tsp fenugreek seeds

• 1 tbsp sesame oil

• 1 tsp turmeric powder

• 1 tsp asafoetida powder

Instructions
Heat sesame oil in a pan.splutter the mustard seeds add chopped mango pieces ,add chili powder-add salt-add roasted powdered fenugreek seeds-add turmeric powder-add asafoetida powder.Mix well,Store this ready cut mango pickle in a bottle.

Nellikai Achar ( Gooseberry pickle )

Nellikai Achar (also known as Gooseberry Pickle) is a traditional South Indian pickle made from fresh Indian gooseberries (nellikai). This pickle is known for its tangy, spicy, and slightly sweet flavor profile. Indian gooseberries, or amla, are rich in vitamin C and add a distinctive taste to the pickle.

Ingredients:

• Indian Gooseberries (Nellikai/Amla): Fresh and firm, washed and cut into pieces.

• Mustard Seeds

• Fenugreek seeds

• Cumin Seeds

• Red Chili Powder

• Turmeric Powder:

• Asafoetida (Hing):

• Jaggery or Sugar:

• Salt: To taste.

• Oil: sesame oil or any neutral oil is used for tempering.

Preparation:

1. Preparing the Gooseberries:

• Wash and dry the gooseberries thoroughly. Cut them into small pieces and remove any seeds.

• In a dry pan, lightly roast fenugreek seeds, cumin seeds, and mustard seeds separately until they are aromatic. Allow them to cool.

• Once cooled, grind them into a coarse powder

• In a mixing bowl, combine the cut gooseberries with turmeric powder, red chili powder, salt, and the ground spice powder. Mix well.

• Add jaggery or sugar to balance the tanginess and heat. Adjust the quantity based on your taste preference.

• Heat oil in a pan. Add mustard seeds and let them splutter. Add a pinch of asafoetida (hing) and let it sauté for a few seconds.

• Pour the tempering over the gooseberry mixture and mix well.

• If using vinegar, add it to the mixture and stir to combine. This helps in preserving the pickle and adds an extra tangy flavor.

• Transfer the mixture to a clean, dry jar and let it sit in a sunny spot for a few days to allow the flavors to meld. Shake the jar occasionally.

Serving:

Nellikai Achar can be enjoyed with rice, curd rice, or as an accompaniment to various South Indian dishes. The pickle's tangy, spicy, and sweet flavors make it a great addition to a variety of meals.