Pattani Guggillu or Dried Green Peas Sundal – Devi Navratri Special Recipe

Pattani or Dried Green Peas Sundal - Navratri Naivedyam

Pattani or Dried Green Peas Sundal

Devi Navratri is a time of celebration in the south and I cannot wait for it to begin. I had waxed eloquent about my love for these 9 days in last year’s post on Sengala Guggillu or Bengal Gram Sundal, so I won’t bore you again. :D

In many South Indian homes and temples, during Navratri, a variety of Sundal or Guggillu is offered as prasadam to people who visit. Sundal or Guggillu are nothing but some kind of soaked dried lentil seasoned with coconut. I have already posted the recipes for Chickpea or Konda Kadalai Sundal,  Sengala Guggillu or Bengal Gram Sundal, and Peanut or Verkadalai Sundal.

Today I am posting the recipe for Pattani or Dried Green Peas Sundal.

Serves: 4

Soaking Time: 6 to 8 Hours

Cooking Time: 20 Minutes


  1. Pattani or Dried Green Peas – 1 Cup
  2. Grated Coconut – 1/4 Cup
  3. Split Black Gram or Udad Dal – 1 tbsp
  4. Mustard Seeds – 1/2 tsp
  5. Red Chillies – 2
  6. Curry Leaves – 4 or 5
  7. Oil – 2 tsp
  8. Asafoetida or Hing – A Pinch
  9. Salt to Taste


  1. In a large vessel, soak the Pattani or Dried Green Peas in at least 3 cups of water for 6 to 8 hours.
  2. After the peas are well-soaked, drain the water.
  3. Add 2 Cups of fresh water and 1/2 tsp salt.
  4. Pressure cook for 2 whistles.
  5. Drain the water completely and set aside,
  6. In a wok or kadai, heat the oil.
  7. Add mustard seeds and wait till they splutter.
  8. Add udad dal and fry till it is golden brown.
  9. Turn the heat to low
  10. Add split red chillies, curry leaves and asafoetida.
  11. Stir-fry for a minute.
  12. Add the cooked Pattani, grated coconut and salt, if required.
  13. Stir-fry for a couple of minutes.
  14. Turn off the heat.


  • Do not overcook the pattani. The Pattani should be cooked just enough such that it breaks when pressed with a finger but not mushy!

Devi Navratri 2015 – Naivedyam to Offer & Colours to Wear – Vijayawada Kanaka Durgamma

Navratri 2015 - Naivedyam and Colours to Wear - Vijayawada Kanaka Durgamma

Navratri 2015 – Naivedyam and Colours to Wear – Vijayawada Kanaka Durgamma

I had a post last year where I shared the colours to wear and naivedyam to offer for Sharad Navratri or Devi Navratri 2015. This year I have used the information from the Kanaka Durga Temple in Vijayawada as the primary source for both the colours to wear and the naivedyam to offer for the 9 days of Navratri. This year the site has not mentioned the naivedyam for Padyami or the first day and so I have omitted it as well.

The Vijayawada Kanaka Durga (or formally Sri Durga Malleswara Swamy Vari Devasthanam) is a very revered and famous temple in Andhra Pradesh located on the banks of the river Krishna on the a hill named Indrakeeladri. The Devi is said to glow in the light of  crores of suns and has a golden hue. Hence the name Kanaka Durga or Golden Durga.

Read more about this temple and the story of its origins. 


I hope this post serves as a ready reckoner for those who want to worship Kanaka Durgamma in her Navavaavtaaram.

Date Tithi Form of the Devi Worshipped Naivedyam Colour to Wear
October 13, 2015 Aaswayuja Suddha Padyami Sri Swarna Kavachalankrutha Devi
October 14, 2015 Aaswayuja Suddha Padyami Sri Bala Tripura Sundari Devi Blue
October 15, 2015 Aaswayuja Suddha Vidiya Sri Gayatri Devi Turmeric Yellow
October 16, 2015 Aaswayuja Suddha Thadiya Sri Mahalakshmi Devi White
October 17, 2015 Aaswayuja Suddha Chaviti Sri Annapoorna Devi Light Colour
October 18, 2015 Aaswayuja Suddha Panchami Sri Lalitha Tripura Sundari Devi Light Blue
October 19, 2015 Aaswayuja Suddha Sasthi Sri Saraswati Devi Orange
October 20, 2015 Aaswayuja Suddha Saptami Sri Durga Devi Maroon
October 21, 2015 Aaswayuja Suddha Astami Sri Mahishasura Mardhani Devi Red
October 22, 2015 Aaswayuja Suddha Navami & Dhasami
(Vijaya Dasami)
Sri Rajarajeswari Devi
  • Paramannam

Shinghare ke Atta ka Halwa (Halva with Water Chestnut Flour) – Navratri Vrat Recipe – Guest Post by Heena Jhanglani

Shinghare ke Atte ka Halwa - Navratri Vrat or Upwas ka Khana - Navratri Vrat ka Khana Recipe

Shinghare ke Atte ka Halwa – Navratri Vrat or Upwas ka Khana

Last week I had posted the recipe for Aani Basar by Nikita Jhanglani. Today it is my pleasure to post this recipe for Shinghare ke Atte ka Halwa by her lovely mother Heena Jhanglani. It is also Mrs. Jhanglani’s birthday today so it is the perfect day to post this recipe.

Happy Birthday, Aunty! :-)

Mrs. Jhanglani regularly sends us traditional Sindhi goodies along with Nikita’s lunch. (Well, they are a part of Nikita’s lunch but she cannot not share it with us, can she? :p)

Nikita had shared this halwa made with Water Chestnut Flour during lunch with us this past month and I instantly fell in love with its nutty taste. There was also a lovely little story associated with this dish. Nikita tells us that it was her Naani (maternal grandmother) who made this halwa often and that it had not been made for sometime in their home. Then one day, while pondering what to cook for a day of fasting, her mother suddenly remembered this recipe and made it. I am glad she did because I got to discover a new dish. :-)

I also am hoping that this recipe is the first of many that I can post this year as a part of the Navratri Vrat Recipes series. As a South Indian, fasting during Navratri is a bit alien to me. However, I have seen my friends from West and North of India fast during the 9 days of Navratri (October 13 to 22, 2015). During this period, they do not eat any grain-based dishes and use potato, sweet potato, water chestnut flour, amaranth flour and the like to cook.

Serves: 4 to 6

Time: 20 Minutes


  1. Shinghara Atta – 1 Cup
  2. Sugar – 1 Cup
  3. Ghee – 1/4 Cup
  4. Water – 2 Cups
  5. Green Cardamom – 6 to 8
  6. Almonds – 4 to 6

Method to Make Shingare ke Atte ka Halwa

  1. To Prepare the Almonds: 
    1. Boil a little water.
    2. Turn of the heat.
    3. Put the almonds in the hot water.
    4. Cover and set aside for 5 to 7 minutes.
    5. Drain the water.
    6. Peel the almonds. Just press the narrow end of the almond and the almond will pop-out leaving the peel in your hand.
    7. Chop the blanched almonds into thin slivers.
  2. To Prepare the Cardamom
    1. Peel and powder the cardamom.
  3. To Make the Shinghara Halwa
    1. In a heavy bottomed vessel or kadhai, over medium flame, melt the ghee.
    2. Add the Shinghada Atta and saute till it starts to change colour.
    3. Add the sugar and cardamom powder.
    4. Mix well.
    5. While stirring constantly, gradually add the water. Ensure that no lumps are formed.
    6. Cook over medium heat till the ghee starts to separate at the edges.
    7. Turn-off the heat.
  4. Garnish with slivered almonds.
  5. Offer as naivedyam and serve as prasadam.
Shingara Atta Halwa - Navratri Vrat Khana Recipe

Shingara Atta Halwa – Navratri Vrat Khana Recipe


  • Do use the stated amount (or even more) ghee. I made one batch of “diet” halwa with 2 tbsp ghee and it was an absolute disaster.
  • You do not need more that 2 cups water for 1 cup of Shinghara Atta. It may look less but it is not. This I tell you from experience. :D
  • Be sure to saute the flour well till it is aromatic and just starts to change colour.
  • Always serve Shinghara Halwa after warming it. When it is cold, it is a bit gluggy.

I am taking this lovely dessert to Fiesta Friday #87.

Fiesta Friday

Katte Pongali or Ven Pongal (Savoury Pongal)

Venn Pongal or Katte Pongali

Venn Pongal or Katte Pongali

I can eat Katte Pongali or Ven Pongal anytime, any place. And I don’t need any accompaniments either. Just plain Pongal with some (ok, ok, lots of) ghee is a favourite of mine. :-)

I look forward to Pongal as prasadam in temple. The taste of pongal cooked on a wood fire is hard to replicate at home, though.

In the past couple of years, I discovered the pleasure of eating Pongal with Avial, thanks to Hotel Ram Ashraya in Matunga, Mumbai. In fact, we look forward to a breakfast here on Sundays, the only day that this combination is served.

You get some of the best Venn Pongal (outside of a temple) at the Railway Food Stall on Warangal station. He liberally adds green chillies to it and what I can only guess is oil. :-D

Serves: 4

Time: 40 Minutes


  1. Rice – 1 Cup
  2. Pesara Pappu/Moong Dal/Green Gram – 2/3 Cup
  3. Pepper Corns – 8 to 10
  4. Cumin Seeds – 1 tsp
  5. Cashew Nuts – 10 or 12
  6. Ghee – 2 tbsp
  7. Turmeric – 1/4 tsp
  8. Salt to Taste

Katte Pongali or Ven Pongal


  1. Over medium heat, roast the moong dal till it is light brown.
  2. Crush the pepper corn into a rough powder.
  3. Pressure cook the rice and roasted dal with 3.5 cups of water for 3 whistles or till the rice & dal is completely cooked.
  4. In a heavy bottomed vessel/kadai/wok, heat the ghee.
  5. Add the cumin seeds and crushed pepper.
  6. Saute for about 10 seconds.
  7. Add the split cashew nuts and fry till the cashew turns light brown.
  8. Add turmeric powder, salt, and rice-dal mix.
  9. Mix well.
  10. Serve hot with Coconut Chutney.

Ven Ponal or Katte Pongali

Do also try my recipes for Moong Dal Khichdi or Moong Dal and Palak Khichdi Cooked in Buttermilk!

Aani Basar – A Sindhi Speciality – Guest Post by Nikita Jhanglani

Aani Basar - A Sindhi Speciality

Aani Basar

Having grown up with Sindhi neighbours and studying engineering in a Sindhi college, I have grown to love Sindhi food. So far the only Sindhi Recipe on my blog is that of Koki and I hope to remedy that soon. I am making a start with this wonderful recipe for Sindhi speciality called Aani Basar that is presented by my friend and colleague, Nikita Jhanglani.

Nikita often gets wonderful Sindhi specialties for lunch (sometimes for breakfast as well) and is always sharing them with all of us. When I requested Nikita for a recipe, she agreed immediately and made this wonderful dish called Aani Basar for me. Essentially fried chickpea patties in a tangy tomato-onion gravy, I found that I could have Aani Basar all by itself.

Thank you, Nikita, for this delicious recipe.

This has been a great month for guest posts on my blog. This is my fourth guest post this month; after Aparna’s Hesaru Bele Panchakajjaya, Vidhya’s Javvarisi Vadagam, and Sandra’s Eggless Goan Baath Cake. And what a variety of recipes I have been blessed with.

Aani in Sindhi means the fish roe and is one of the preferred delicacies among Sindhis. The besan aani (or the chickpeas flour dumpling) in this dish is the vegetarian version of the fish roe.


2 cups Besan
2 tbsps. Khus khus (poppy seeds)
1 + 4 Finely chopped onions
2 Finely chopped tomatoes
3-4 Finely chopped green chillies
1 + 2 tsp Red chilli powder
1 tsp Turmeric
1 tsp Garam masala
For garnish Finely chopped coriander leaves
6 tbsp Oil for the dough
For frying Oil

Method to Make Aani Basar

  1. Mix finely chopped onions with salt, red chilli powder, and finely chopped green chillies. Let this mix sit for about 10-15 minutes, till the onion softens a little.
    Aani Basar - Step 1
  2. When the onion has softened enough, add the besan and khus khus to the mix. You need to add three tablespoons of oil for each cup of besan. Because we’ve taken 2 cups of besan, we’ll be adding 6 tablespoons of oil.
  3. Sprinkling only a few drops of water, combine this mixture into a smooth but hard dough.
    Aani Basar - The Dough
  4. Divide the dough into two halves and make a roll out of each half.
  5. Using a rolling pin, slightly flatten each roll.
    Aani Basar - Rolling the Dough
  6. Now, cut each roll into 2” X 1” pieces. These are the aani.
    Making the Aani
  7. Deep fry the aanis and keep them aside.
    Fried Aani for Aani Basar
  8. In the same pan, retain about 3-4 tbsps. of oil and drain out the rest.
  9. In this oil, add the remaining finely chopped onions, salt, turmeric powder. Red chilli powder, coriander powder, and garam masala.
    Making the Aani Basar
  10. Just when the onions start to turn transparent, add the finely chopped tomatoes.
  11. Keep stirring the onions and tomatoes frequently so that they don’t burn.
  12. When the onions and tomatoes are half-cooked, add the aanis.
    Adding Aanis to the Onion Tomato Mix
  13. Mix well and keep the pan covered on a low flame.
  14. Keep stirring frequently.
  15. When the onions have cooked properly and the aanis have turned soft, remove the pan from the flame.
  16. Sprinkle a pinch of garam masala over it, garnish with chopped coriander, and serve with hot phulkas.
Aani Basar - A Sindhi Speciality

Aani Basar

Panchamrutham or Panchamrit – 1



Panchamrutham or Panchamrut is an indispensable part of every Pooja and as the name suggests, it is a mix of for 5 nectars (Pancha = Five; Amrutham = Nectar).

There are a variety of recipes followed by various communities and today I present the version we make at home.

Time: 5 Minutes

Makes: 1 Cup


  1. Cow Milk – 1/3 Cup
  2. Yogurt (Made with Cow Milk) – 1/3 Cup
  3. Coconut Water – 1/4 Cup
  4. Honey – 2 tbsp
  5. Ghee – 1 tbsp

Method to Make Panchamrutham

  1. Mix all the ingredients together.
  2. Use in Pooja and offer as naivedyam.
  3. Serve as Prasadam.

Goan Baath Cake (Semolina Coconut Cake) – Eggless and Without Oven – Guest Post by Sandra Gonsalvez

Baath Cake - Coconut and Semolina Cake - Without Oven - Goan Christmas Recipe

Baath Cake – Coconut and Semolina Cake – Without Oven – Goan Christmas Recipe

Today, I am pleased to present a wonderful Goan Christmas special cake called Baath Cake which is made with Semolina and Coconut by Sandra Gonsalves.

This post also comes at the perfect time as it is my father’s 80th birthday today. :-)

I first tasted Sandra’s wonderful food when she made delicious Bisi Bele Baath and Thair Sadam for an office potluck. When I requested Sandra for a Guest Post she agreed immediately and even tried a couple of recipes before sending me she loves from her childhood. This care is so typical of Sandra, who is one of the most generous people that I have met. Also typical of Sandra is her attention to detail, which is very evident in the recipe she has shared. :-)

So without much ado, here is Sandra’s recipe.

Thank you, Sandra!

I’m sending you a traditional Goan Christmas speciality called the Baath Cake or the Semolina Coconut Cake, with a few changes of my own. I have tried the eggless version. It’s a cake with simple ingredients and turns out quite moist, yummy and too good to stop with just a single piece. It’s a must try!

Serves: 16

Prep Time: 8 hours

Cooking Time: 50 mins

Total Time: 8 hours 50 mins


  1. Semolina (rava) – 1 cup (dry roasted)
  2. Desiccated coconut – 1 cup
  3. Powdered Cashew nuts(coarsely) – 1/2 cup
  4. Baking Powder – 1 tsp
  5. Corn flour – 1 tsp
  6. Butter (melted)- 2 tbsps
  7. Condensed Milk-3/4 tin (Those who do not wish to use this can use milk and sugar instead)
  8. Milk – 1/2 cup
  9. Cardamom – 4
  10. Almonds slivered ( Optional) – For the topping
  11. Powdered Sugar (Optional, as condensed milk already has sugar) – For extra sweetness, depending on how sweet you want it.
Ingredients for Goan Baath Cake

Ingredients for Goan Baath Cake

Baking without oven – Prep instructions:

I have used a heavy bottom casserole to bake this cake. You can bake it in a pressure cooker as well, without the rubber gasket and the weight valve/whistle.  I suggest using an old pressure cooker.

  1. Add 2 cups of table salt into your baking dish to form the base layer. Some add sand too.
  2. Place a separator in the form of a wire rack between the baking dish and the cake tin. Never place the cake tin directly over the sand.
  1. Place a perforated plate over the wire rack over which the cake tin should be mounted.
  2. Use a cake tin that fits easily into the baking dish.
  1. Pre-heat the baking dish with the lid for 6 mins on medium high and only then place the cake tin inside. Keep the flame on low and cook until done and the toothpick comes out clean.

Method to make the cake batter:

  1. Combine by mixing well, all the dry ingredients – Semolina, desiccated coconut, baking powder, cornflour, sugar and powdered cashewnuts.
  2. Add melted butter, condenced milk and milk to the dry ingredients and mix gently. The mixture should be semi solid. If too dry, add more milk until you get the right consistency.
  3. Cover the bowl with a lid and allow to ferment for 7 hours or overnight in the fridge.
  4. After 7 hours take the batter out of the fridge and give it an hour to come to room temperature. If too dry, add some milk and mix gently until you get a semi solid consistency. Finally add ground cardamom seeds or vanilla essence for flavour.
  5. Grease cake tin with some butter or vegetable oil.
  6. Pour in the mixture and level it with a spatula.
  7. Cut into pieces, if required.
  8. Top with dry fruits of your choice or bake as is.
  9. Those using an oven , pre heat it to 170 C and bake for 45 mins or until the skewer comes out clean.
  10. Those not using an oven, follow the ‘Baking without oven prep instructions’ above and bake for 50 mins or until the skewer comes out clean. Do not bake for longer as the cake will turn out very dry.
  11. The cake will appear golden in colour once done.
    Baath Cake - Coconut and Semolina Cake - Without Oven - Goan Recipe
  12. Allow to cool and then unmold. Slice it and serve hot or cold. Store them in an air tight container for 4 to 5 days.

Javvarisi Vadagam / Javakki Sandige / Saggubiyyam Vadiyalu‏ / Sabudana Papad – Guest Post by Vidhya of Vidhya’s Vegetarian Kitchen

Javvarisi Vadagam Javakki Sandige Saggubiyyam Vadiyalu‏

Javvarisi Vadagam Javakki Sandige Saggubiyyam Vadiyalu‏

There are some people with whom one has an instant connect. For me Vidhya of Vidhya’s Vegetarian Kitchen was one such person. Not only do I follow Vidhya’s food blog for its variety of recipes but also her writings on IMC, which reflect her diverse interests from reading to fitness to art-n-craft. BTW, I won a Kindle book because of Vidhya. :-)

I am also a great admirer of her participation in various blogging marathons. Anyone who can blog every single day while holding down a full-time job and looking after a young child has my respect! Vidhya is in the middle of a super Marathon right now but still made time to do this guest post for me.

I love a good crunchy-munchy vadiyam/vadagam with lunch or dinner. I have been meaning to blog about them for ages but have not had the chance. So it is sheer serendipity that Vidhya should do this wonderful post on Javvarisi Vadagam, Javakki Sandige, Saggubiyyam Vadiyalu‏ for me. Not only is it a recipe close to my heart, Vidhya also gives me a bonus with the Tomato version.

Thanks a ton, Vidhya!

You can follow Vidhya’s wonderful work on:

Over to Vidhya.

Aruna’s Aahaaram is one among the first few blogs that I followed right after moving WordPress. I admire and love the way she brings out the authenticity of the recipes.  Along with the recipes I look forward to her write-ups to. Me being a history fanatic love her write-ups especially the Indian travel tales. After reading this post, I wanted to travel to Himachal right away.

Another post that took me back to history was this. Her blog has great vegetarian recipes and picking my favorite is very hard. The one in my to-do list is her Mysore Masala dosa. I am hoping to get to this recipe soon.

With all that said, when Aruna asked me for a guest post I agreed right away. It’s such an honor and pleasure for me to write for her who is active in this blog space for a very long time. Thank you so much Aruna for this wonderful opportunity. And here is my recipe.

We all know the proverb “Make hay while the sun shines”. But I would say “Make Vadagams when the sun shines” especially in US. I get only two months of peak summer and whenever it’s sunny over the weekend I try to make these Fryums or Vadagams and stock it up. This is a super simple recipe and I got it from my mom. You don’t need any exotic ingredients for this. Every summer back in my native Amma prepares this along with other Vadagams and I help her spreading it out in the terrace. I love the half dried soft and crunchy Vadagams. So every now and then I used to go to terrace and grab the half dried ones. Amma has to save these Vadagams not only from the birds but also from me too before they dry up. ;-) Lol

Here is the recipe,

Ingredients for Plain Vadagams:

  1. Sabudana/Javvarisi/Saggubiyyam – 1 cup (The big thick sabudana)
  2. Green chillies – 2
  3. Water for soaking + 6 cups + 3 tbsps.
  4. Rice flour – 1 tbsp
  5. Salt – 3/4 tsp to 1 tsp
  6. Gingelly oil – 1 tsp
  7. Lemon Juice – 2 tbsps

Other accessories needed:

  • Big plastic sheet for spreading the vadagams


Preparing the mixture:

  1. Soak the sabudana overnight or up to 8 hrs.
  2. Grind the green chilly with little water and salt.
  3. Now boil the 6 cups of water with 1 tsp of gingelly oil in heavy bottom vessel/pan.
  4. Once the water boils add the green chilly mixture.
  5. Let it boil for couple of minutes and now added the soaked sabudana.
  6. Keep stirring the mixture and make sure they don’t stick to the bottom of the vessel.
  7. Let it boil till all the sabudana is cooked.
  8. Now reduce the heat and mix the 1 tbsp. of rice flour with 3 tbsps.’ of water and add it to the sabudana.
  9. This is to thicken the sabudana mixture.
  10. Let it simmer for couple more minutes and turn it off and let it cool.
  11. Now add the lemon juice and mix well.


  1. Meanwhile in a sunny area (backyard or balcony or terrace) place the washed plastic sheet.
  2. Now take a small ladle full of the sabudana mixture and spread it in the sheet. Give enough space between two vadagams. Sometimes it might flow but that’s ok.
  3. Let it sundry for the whole day and bring the sheet with the vadagams inside in the evening. The next day flip it slowly and dry them again.
  4. During peak summer it gets dried up within two days if not maximum 3 days.
  5. Once they are dried up store them in airtight container.

Tomato Vadagams:

You don’t need to add artificial colors to make the colored vadagams. Just add veggies to make it colorful and also flavorful. For these tomato vadagams all you need to 3 tomatoes and ¼ tsp of additional salt and one more green chilly. All you need to do is grind the tomatoes, chilly and salt together. Similar you can try green vadagams by grinding cilantro and mint together.


When you want to use them fry them up in oil and enjoy with your favorite rice.


  • We need to be careful with the addition of salt. If you feel the salt is less increment in small quantity.
  • Don’t let the vadagams outside during the night. Drying might get delayed
  • You can also add little carom seeds or cumin seeds to the sabudana mixture.


Hesaru Bele Panchakajjaya – Vinayaka Chavithi or Ganesh Chaturthi Special from Karnataka – Guest Post by Aparna Sitaraman

Hesaru Bele Panchakajjaya

Hesaru Bele Panchakajjaya

This past fortnight has been such a hectic one at work that I have not been able to plan or make dishes for Ganesh Chaturthi ( aka Vinayaka Chavithi). This was when Aparna stepped in to suggest that I try Panchakajjaya, a traditional naivedyam from Karnataka. Not only did she suggest it, she sent me her recipe immediately AND then pinged her aunt for alternate recipes. So I have quite a few variations of Panchakajjaya with me right now. I made Aparna’s recipe for Hesaru Bele Panchakajjaya and have stashed away the others for future use. :-)

The Panchakajjaya was very very easy to make, absolutely delicious and crunchy to boot. I can see why Ganesha would love it.

This is Aparna’s second contribution to the blog after Milagu Kuzhambu.

Makes: 1 Cup

Time: 30 Mins


  1. Hesaru Bele, Moong Dal, Pesara Pappu – 1/2 Cup
  2. Kadle Bele, Chana Dal, Senaga Pappu – 1/4 Cup
  3. Grated Coconut – 1/2 Cup
  4. Grated Jaggery – 1/3 Cup
  5. Ghee – 1 tsp (Optional, I did not use any)
  6. Green Cardomom – 4

Panchakajjaya with Moong and Chana Dal - Ganesh Chaturthi Naivedyam

Method to Make Hesaru Bele Panchakajjaya

  1. Peel and powder the green cardamom seeds.
  2. Roasting and Grinding the Dals
    1. Dry roast the moong dal till it is light brown.
    2. Dry roast the chana dal till it is light brown.
    3. Spread the 2 roasted dals in a plate to cool.
    4. Grind the dals to a coarse powder. The idea is to breakup the dal not to make a fine powder.
  3. Putting the Panchakajjaya Together
    1. Mix jaggery, coconut and ghee by hand till they are well mixed.
    2. Add the roasted dal powder and cardamom powder.
    3. Mix well.
  4. Offer as naivedyam and serve as prasadam.

Panchakajjaya Recipe Vinayaka Chavithi or Ganesh Chaturthi Naivedyam from Udupi-Karnataka

Vinayaka Chavithi, Pillaiyar Chavithi or Ganesh Chaturthi Naivedyam Recipes

Vinayaka or Pillaiyar Chavithi, Ganesh Chaturthi Naivedyam recipes

How time flies! Shravana Maasam is almost over and Bhadrapada Maasam is just around the corner. Bhadrapad means Vinayaka Chavithi and all the excitement associated with it. The 10 days of Ganesh Chaturthi celebrations are so special in Mumbai where it is a community festival with beautiful Ganesha idols worshipped all around the city. It is a magical time where this Maximum City is immerses itself in the worshipping the Destroyer of All Obstacles.

Vinayaka Chaturthi is one of the major poojas we do at home and here are the recipes of some dishes that I often make as naivedyam for Vinayaka Chavithi (also known as Ganesh Chaturthi or Pillayar Chaturthi):

  1. Modakam
  2. Undrallu or Kudumulu
  3. Pala Undrallu
  4. Pappulo Undrallu
  5. Undrallu Guggillu or Ammini Kozhukattai
  6. Vada Pappu
  7. Poornam Boorelu or Poornalu
  8. Obbattu or Bobbattu
  9. Bellam Paramannam
  10. Badam Payasam or Almond Kheer
  11. Semiya Payasam
  12. Saggubiyyam Payasam or Sabudana Kheer
  13. Chandrakantalu
  14. Pacchi Chalimidi
  15. Panakam
  16. Minapa Garelu, Medu Vada, Ulundu Vadai
  17. Perugu Garelu or Aavadalu
  18. Chintapandu Pulihora or Tamarind Rice
  19. Nimmakaya Pulihora or Lemon Rice

Kasi Halwa (Halwa made with Boodida Gummidikaya, Poosinikai, Ash Gourd or White Pumpkin)

Kashi Halwa (Halwa Made with Poosinikai, Boodida Gummidikaya, Ash Gourd, or White Pumpkin)

Kashi Halwa

I have been meaning to make Kashi Halwa for the longest time but have been putting it off for one reason or the other. This week, when my father got 1 Kg of White Pumpkin/Ash Gourd (known as Boodida Gummidikaya in Telugu or Poosinikai in Tamil, and Safed Bhopla in Hindi & Marathi), I got the perfect chance.

While Dudhi/Lauki Halwa (Halwa made with Bottle Gourd) is very popular in the West and North of India, in South India it is Kasi Halwa that rules the roost on special occasions. It is easy to make and does not need a lot of time.

Many a time, you will see that Kasi Halwa is bright orange in colour because food colour added to it. I do not like to use food colour and so have used saffron.

Serves: 4

Time: 45 Minutes


  1. Grated White Pumpkin, Poosinikai or Boodida Gummidikaya – 3 Cups
  2. Sugar – 1.5 Cups
  3. Saffron Strands – 16 to 20
  4. Green Cardamom – 6
  5. Cashews – 12
  6. Ghee – 2 tbsp (vegans can use Oil)

Method to Make Kasi Halwa

  1. Soak in the saffron strands in 2 tbsp warm water.
  2. Peel the green cardamom and pound the seeds to a fine powder.
  3. In a heavy bottomed vessel, heat the ghee.
  4. Break the cashews into quarters and sautee in the ghee till the pieces just start to change colour.
  5. Add the grated poosinikai or boodida gummidikaya.
  6. Over medium heat, stir-fry till the poosinikai softens and the water evapourates.
  7. Add the saffron water, sugar, and cardamom powder.
  8. Mix well.
  9. Over medium heat, stir-fry till the poosinikai absorbs all the water from the sugar.
  10. Turn off the heat.
  11. Serve warm, at room temperature or even cold!


  • Be careful after adding the sugar. Cook till the water released by the sugar is absorbed. The halwa should slide off the spoon.
  • If you overcook the halwa or then cook on a high flame, the sugar will crystalize.
Kashi Halwa or White Pumpkin or Ash Gourd Halva

Kasi Halwa

Dhaba Style Dal Tadka – 1

Dhaba Style Dal Tadka

Dhaba Style Dal Tadka

I have realised that there are as many Dhaba Style Dal Tadka recipes as there are dhabas. :D :D

Dal Tadka with hot steaming rice, ghee and some papad on the side is one of my most favourite combinations. This is one of the few times I really don’t need any pickles or achar. I have long been on a search for the recipe of a good Dal Tadka. I tried many and each was great in its own way.

Today I writing about the Dal Tadka Recipe I tried from

Dhabas are typically roadside eateries found along national highways. They serve the most finger-licking good and hearty food; the kinds that would fill the bellies of hardworking labourers and truckers.

Of course they are very popular with travellers and tourists. Now-a-days it is not uncommon to find dhaba themed restaurants in cities or their outskirts.

The North Indian dhaba has several staples: Paneer Bhurji, Alu Gobi, Anda Bhurji…. The list is endless.

One of my favourites is Dal Tadka and that is what I have tried to recreate with this recipe.

Serves: 4

Soaking Time: 60 Minutes

Cooking Time: 45 Minutes


  1. Dhuli Moong Dal – 2 tbsp
  2. Chilkewali Moong Dal – 2 tbsp
  3. Tuvar Dal – 2 tbsp
  4. Chana Dal – 2 tbsp
  5. Urad Dal – 1 tsp
  6. Onions – 2 Large
  7. Tomatoes – 2 Large
  8. Grated Ginger – 3/4 tsp
  9. Garlic Paste – 1 tsp
  10. Green Chili – 2
  11. Dried Red Chillies – 2 or 3
  12. Cumin Seeds – 1 tsp
  13. Green Cardamom – 2
  14. Spicy Red Chilli Powder – 3/4 tsp
  15. Kashmiri Red Chilli Powder – 1/2 tsp
  16. Coriander Powder – 1 tsp
  17. Cumin Powder – 1/2 tsp
  18. Amchur or Dry Mango Powder – 3/4 tsp
  19. Kasoori Methi – 1 tsp
  20. Turmeric – 1/2 tsp
  21. Asafoetida – 2 Large Pinches
  22. Bay Leaf – 1
  23. Fresh Coriander – Handful
  24. Ghee – 2 tsp (use Oil for the vegan version)
  25. Salt – To Taste
Dal Tadka Dhaba Style

Dal Tadka Dhaba Style

Method to Make Dhaba Style Dal Tadka

  1. Preparing the Dal
    1. Wash all the dals well and then soak them in 1.5 Cup of water for at least 1 hour.
    2. Pressure cook the dal for 4 to 6 whistles.
    3. Let the pressure cooker cool completely.
    4. Mash the dal completely.
    5. Add salt and turmeric.
    6. Mix well.
    7. Set aside.
  2. Other Preparations:
    1. Peel and chop the onions to fine pieces.
    2. Chop the tomatoes to very fine pieces.
    3. Pound the green chillies to a coarse paste.
  3. To Make Dal Tadka:
    1. In a heavy bottomed vessel, heat 2 tbsp of ghee.
    2. Add the cumin seeds and stir-fry till they change colour.
    3. Add the bay leaf, dried red chillies and asafoetida.
    4. Stir-fry for 10 seconds.
    5. Add green cardamom.
    6. Stir-fry for 10 seconds.
    7. Add the onion pieces and 2 pinches of salt.
    8. Stir-fry till the onion is light brown.
    9. Add the ginger, garlic, and green chilli pastes.
    10. Stir-fry for 10-20 seconds till the raw smell disappears.
    11. Add the kasoori methi.
    12. Stir-fry for 10 seconds.
    13. Add the tomato pieces.
    14. Stir-fry till the tomato pieces are stewed and the ghee starts to leave the sides.
    15. Add cumin powder, coriander powder, kashmiri red chili powder, spicy red chilly powder, and amchur.
    16. Mix well and stir-fry for 10-20 seconds.
    17. Add the mashed dal and mix well.
    18. Add about 1/3 to 1/2 cup water. The dal should be thick.
    19. Simmer for 5 to 7 mins.
    20. Turn off the heat.
  4. Garnish with chopped coriander.
  5. Serve hot with rotis or rice.
Dal Tadka

Dal Tadka

I am taking this lovely dal to the party at Fiesta Friday #84.

Fiesta Friday

and WhitBit’s Monthly Masala Link Party #3


Atukula Paramannam, Aval Payasam or Poha Kheer with Sugar – Sri Krishna Jayanthi, Gokulashtami, or Janmashtami Prasadam Recipes

Atukula Paramannam or Aval Payasam or Pradhaman with Sugar

Atukula Paramannam or Aval Payasam

Atukulu, Aval or Poha as well as milk plays a very important role in celebrating Lord Krishna’s birthday. Atukulu Paramannam (aka Aval Payasam or Poha Kheer) is a dessert that combines both and is made for Gokulashtami or Sri Krishna Janmashtami. :-)

You can make this delicious dessert quickly and easily with ingredients that are commonly found in most Indian kitchens.

Serves: 4

Time: 45 Minutes


  1. Thick Poha – 2/3 Cup
  2. Milk – 2 Cups
  3. Sugar – 2/3 to 1 Cup
  4. Cashews – 6 to 8
  5. Kishmish or Raisins – 10 to 12
  6. Ghee – 1 tbsp
  7. Green Cardamom – 3

Method to Make Atukula Paramannam, Aval Payasam or Poha Kheer

  1. The Preparations
    1. Peel the green cardamom and powder it. Set aside.
    2. Split the cashew into smaller pieces.
  2. Frying the Dry Fruits
    1. In a heavy bottomed vessel, over medium heat, heat the ghee.
    2. Add split cashews and stir-fry till they are light brown.
    3. Add the raisins and stir-fry for 5 to 7 seconds.
    4. Remove the fried cashews and raisins and set aside.
  3. Frying the Atukulu, Aval or Poha
    1. To the remaining ghee, add the atukulu or poha.
    2. Over low heat, stir-fry the atukulu or poha till they just start to change colour to light brown.
    3. Remove the poha and set aside.
  4. Making the  Atukula Paramannam, Aval Payasam or Poha Kheer
    1. Boil the milk till it reduces a bit.
    2. Add the sugar and simmer till the sugar boils.
    3. Add the fried poha/aval/atukulu and mix well.
    4. Boil the kheer till the poha/aval/atukulu softens.
    5. Turn off the heat.
    6. Add the cardamom powder as well as fried cashews and raisins.
    7. Mix well.
  5. Offer as naivedyam and serve as prasadam.


  • Be careful when you are frying the poha as it tends to burn rather quickly.
    • Ensure that the heat is low to medium.
    • Be sure to stir-fry the poha or atukulu.
  • Stir-frying the aval, atukulu, or poha ensures that it retains its shape even after you add it to milk. If you do not stir-fry it, there is a risk that the poha turns to mush in the boiling milk.
  • You could also use condensed milk. If you do reduce the milk to 1.5 cups, do not use sugar, and add about  3/4 cup of sweetened condensed milk.

Sihi Avalakki, God Pohe or Goda Phovu – Krishna Jayanti, Gokulashtami or Krishnashtami Recipe

Sihi Avalakki, Goda Phovu or God Pohe - Krishna Janmashtami, Gokulashtami, Krishna Jayanti Naivedyam and Prasadam

Sihi Avalakki, Goda Phovu or God Pohe

For many years, a group of us sang at a local Krishna temple on Gokulashtami. We still do but now it is for Tulsi Vivah. Anyway, after the concert is over, we are invited over for special blessing by the head priest and the prasadam is always Sihi Avalakki or God Pohe.

Not only is this dish a naivedyam for Krishna Jayanti, it is also a great breakfast or simple snack. It gets done easily and tastes great; the best part is that it involves no cooking at all.

You will find more recipes for Krishna Prasadam at Krishna Jayanti, Gokulashtami or Krishnashtami Naivedyam Recipes.

Serves: 4

Time: 10 Minutes


  1. Thin or Patal Pohe – 2 Cups
  2. Grated Jaggery – 3 tbsp
  3. Grated Fresh Coconut – 2/3 Cup
  4. Ghee – 1/2 tsp
  5. Green Cardamom – 3 or 4
  6. Banana – 1/2 (Optional)
  7. Salt – A Pinch

Method to Make Sihi Avalakki, God Pohe or Goda Phovu

  1. Peel the green cardamom and pound the seeds to a fine powder.
  2. If you are using banana, cut into 1/4″ pieces.
  3. In a vessel, mix the grated jaggery, grated coconut ghee, and cardamom powder till they are well-blended.
    Sihi Avalakki or God Pohe in the Making
  4. Add the poha and mix well with a light hand.
  5. If you are using banana, add it and mix well.
  6. Let the Sihi Avalakki, God Pohe or Goda Phovu rest for 5 to 7 minutes.
  7. Offer as naivedyam as serve as prasadam.
God Pohe, Godasu Phovu, Sihi Avalakki - Krishnatami Recipe

God Pohe, Godasu Phovu, Sihi Avalakki


  • Do not add water or any liquid. The jaggery has enough moisture to soften the Pohe.
  • Let the Sihi Avalakki rest and it will soften a bit. The more you let it rest, the softer it will become. It is not supposed to be very soft.

I am taking this simple festival special to Fiesta Friday #83.

Fiesta Friday

Ada Pradhaman – Onam Special Recipe from Kerala

Ada Pradhaman - Onam Recipe

Ada Pradhaman – Onam Recipe

Ada Pradhaman is an essential part of Onasadya (or Sadya at Onam). It is essentially a rich payasam/kheer where ada (steamed rice flour flakes) are cooked in a wonderful mix of jaggery and coconut milk. It is super simple to make and just as delicious. You could also try its cousin Palada Pradhaman which is cooked in milk and sugar.

I made this for Onam this year. However, with Varalakshmi Vratam coinciding with Onam this year, I was pressed for time and am posting it now, when I have time to catch a breath!

I also made it with store-bought coconut milk and so this recipe reflects those measures.

Serves: 4

Time: 30 Minutes


  1. Ada – 1/2 Cup
  2. Thick Coconut Milk – 1.5 Cups
  3. Grated Jaggery – 1.5 Cups
  4. Coconut Pieces (1/4″ thin pieces) – 2-3 tbsp
  5. Cashews – 10 to 12
  6. Chukku or Dry Ginger Powder – 1/4 tsp
  7. Roasted Cumin Powder – 1/4 tsp
  8. Green Cardamom – 4 or 5
  9. Ghee – 1 tbsp

Ada Pradhaman Recipe from Kerala

Method to Make Ada Pradhaman

  1. The Basic Preparations
    1. Peel and powder the green cardamom.
    2. Split the cashews.
    3. Heat 1 tbsp ghee.
    4. Stir-fry the coconut pieces in ghee till they start to brown.
    5. Remove and set aside,
    6. Stir-fry the cashews in ghee till they start to brown.
    7. Remove and set aside.
  2. Preparing the Ada
    1. Dilute 1/2 cup coconut milk with 2/3 cup water.
    2. Bring the diluted coconut milk to a boil.
    3. Add the ada to the boiling coconut milk.
    4. Over low flame, cook till the ada is cooked.
    5. Set aside.
  3. Making the Jaggery Syrup
    1. In a heavy bottomed vessel, add the grated jaggery and 1/2 cup water.
    2. Heat till the jaggery is melted.
    3. Turn off the heat.
    4. Add the chukku podi, cardamom powder, and cumin powder.
  4. Making the Ada Pradhaman
    1. In a heavy bottomed vessel, add the melted jaggery and cooked ada (along with all the liquid).
    2. Add the rest of the coconut milk.
    3. If the Ada Pradhaman is very thick, add a little water.
    4. Simmer over a medium flame for 5 to 7 minutes.
  5. Add the fried cashews and coconut.
  6. Serve warm or at room temperature.
Ada Pradhaman for Onam and Vishu

Ada Pradhaman for Onam and Vishu

I am taking this wonderful dessert to Fiesta Friday #83.

Fiesta Friday

A Collection of Onam Sadya Recipes

Onam Recipes - Ona Sadya Recipes

As with all Indian festivals, Onam is celebrated with a spread of yummy delicacies. Here are a few dishes that are often a part of Onasadya:

  • Mambhazha Puliserry – A buttermilk based stew with ripe mangoes. This dish can also be made with a whole lot of different vegetables such as red pumpkin and ash gourd.
  • Olan – A coconut milk based stew with pumpkin, as gourd, and cow peas.
  • Kalan – Yet another buttermilk based stew; this time with raw banana and yam.
  • Avial – A mixed vegetable stew cooked with a coconut-cumin-green chilli paste and yoghurt.
  • Puli Inji – A tangy chutney with ginger, tamarind, and jaggery.
  • Vendakka Kichadi – Fried okra in yoghurt seasoned with coconut.
  • Ela Neer Payasam – A wonderful dessert made with coconut water.
  • Pal Payasam – A traditional milk pudding.
  • Palada Payasam – A traditional milk pudding made with steamed rice flakes known as ada.
  • Ela Ada – A traditional sweet that is essentially rice flour parcel stuffed with coconut and jaggeryfilling.
  • Pasi Paruppu Payasam – A yummy moong dal payasam.
  • Beans Thoran – A simple dry curry with french beans and coconut.
  • Beans and Carrot Thoran – Add some carrot to the beans thoran for a splash of colour and a touch of sweetness.
  • Cabbage Thoran – The perennial favourite among thorans.
  • Theeyal – You can make this with an assortment of vegetables such as bitter gourd, okra, and shallots.

Palada Pradhaman – Onam Special Recipe from Kerala

Palada Pradhaman - Onam Special Recipe from Kerala

Palada Pradhaman – Onam Special

I absolutely love Palada Pradhaman, probably even more than the traditional favourite Ada Pradhaman. This time around I made Palada Pradhaman from scratch, even making the Ada at home. I am glad I did this because it turned out to be a rewarding experience. Homemade Ada added a certain “je ne sais quois” to this unique kheer which uses steamed rice flakes.

I think this lovely, lovely dish is the perfect way to celebrate Onam which falls on this weekend.

Visit this post on Onam Sadya (Onasadya) Special Recipes for more lovely dishes.

Serves: 4

Time: 45-60 Minutes


  1. Ada – ½ Cup
  2. Milk – ¾ Litre
  3. Sugar – ⅔ to ¾ Cup
  4. Ghee – 1 tbsp
  5. Green Cardamom Powder – ¼ tsp

Palada Pradhaman - Onam Special from Kerala

Method to Make Palada Pradhaman

  1. If you are using homemade ada, soak it in hot water till you are ready to use it.
  2. If you are using store-bought ada:
    1. Boil it in 2 cups of water till it is cooked.
    2. Drain the hot water.
    3. Wash in cold water.
    4. Soak in warm water till you are ready to use it.
    5. Set aside.
  3. In a heavy bottomed vessel, over low flame, melt the ghee.
  4. Add the sugar to it.
    Palada Pradhaman - Melt the Sugar in Ghee
  5. Stir till the sugar is melted.
    Palada Pradhaman - The Melted Sugar
  6. Drain the ada.
  7. Add the ada to the sugar+ghee.
  8. Mix well till the ada is coated with the melted sugar.
    Palada Pradhaman - Add the Ada to the Ghee and Sugar Mix
  9. Add the milk and mix well.
    Palada Pradhaman - Boil till the Milk Reduces in Volume and Becomes Pink
  10. Over low flame, boil the milk till it reduces a bit and gets a nice pink colour.
  11. Turn off the heat.
  12. Serve warm, at room temperature or chilled; Palada Pradhaman is delicious in all ways! :-)

Palada Pradhaman

Making Ada for Ada Pradhaman and Palada Pradhaman – Onam Special Recipe

Ada Pieces for Palada Pradhaman and Ada Pradhaman

Ada Pieces for Palada Pradhaman and Ada Pradhaman

The weekend that is coming up is going to be a busy one, what with Varalakshmi Vratam, Onam and Raksha Bandhan all being celebrated within a day or two of each other.

While I had ambitious plans of posting separate recipes for each festival, I finally settled on making just two desserts; Ada Pradhaman and Palada Pradhaman. The basic ingredient for these two recipes is Ada or Palada, which are essentially steamed flakes made with rice flour paste. You get readymade ada in abundance, but I decided to make ada at home.

Today, I am posting just the procedure to make Ada. I will post the recipe for Palada Pradhaman tomorrow.

You will find more recipes for Onam on this post about Onasadya.

Makes: 1 Cup Ada

Soaking Time: 2 Hours

Cooking Time: 1 Hour


  1. Rice – 2/3 Cup
  2. Salt – 1/8 tsp
  3. Coconut Oil – A Few Drops
  4. Banana Leaves – 2

Method to Make the Rice Batter

  1. Soak the rice in 1.5 cups of water for 2 hours.
  2. Drain the water.
  3. Grind the rice with very little water to form a thick paste.
    Making Ada - Grind the Rice
  4. Add just enough water while grinding such that the paste drops off the spoon.
    Making Ada - The Rice Batter
  5. Add salt and mix well.

Method to Make the Ada or Palada

  1. Cut each banana leaf into 4 equal portions. Discard the spine.
  2. Using just 1-2 drops of coconut oil, grease the surface of the banana leaf.

    Making Ada - Oil the Banana Leaf

    Making Ada – Oil the Banana Leaf

  3. Spoon some batter onto the oiled surface and spread into a thin layer.

    Making Ada - Spread the Batter

    Making Ada – Spread the Batter

  4. Carefully roll the banana leaf and tie it up with a string.

    Making Ada - Roll the Banana Leaf and Tie

    Making Ada – Roll the Banana Leaf and Tie

  5. Repeat with the remaining banana leaf pieces.
  6. Place the banana leaf rolls in a steamer and steam for 10 minutes.
  7. Turn off the heat and let the steamer cool for 10 minutes.
  8. Open the steamer and takeout the banana leaves.
  9. Open the banana leaves and let them cool to room temperature.

    Making Ada - Open the Steamed Banana Leaf

    Making Ada – Open the Steamed Banana Leaf

  10. Cut the Ada into small pieces.

    Ada Pieces for Ada Pradhaman and Palada Pradhaman

    Ada Pieces for Ada Pradhaman and Palada Pradhaman


  1. You can also make ada with rice flour. If you do, just dry roast the flour for a few minutes, let the flour cool and then mix with water and salt to form a very thick slurry. I made one batch this way and it turns out perfectly fine.
  2. Your batter should not run-off the banana leaf. If it does, add some roasted rice flour to it to thicken the flour.
  3. You can also use butter paper in place of banana leaf.

Batata Pohe or Alu Poha (Beaten Rice with Potato) – A No Garlic, No Onion Recipe

Batata Pohe or Alu Poha

Batata Pohe or Alu Poha

In the month of Shravan, I try to avoid onion and garlic as much as possible, so last week I made Peas Poha or Matar Pohe for breakfast. Yesterday, it was the turn of Batata Pohe or Alu Poha.

I am also having a busy, busy time at work and so am reusing old posts to make new posts. I have made so many things; need time to post!

Do try the other varieties of Poha that I make including:

Serves: 4

Draining Time for Poha: 1 Hour

Cooking Time: 15 Minutes


  1. Thick Poha or Beaten Rice – 1.25 Cups
  2. Potato – 1 Large
  3. Green Chillies – 3 or 4
  4. Mustard Seeds/Rai – 2/3 tsp
  5. Cumin Seeds/Jeera – 1/2 tsp
  6. Grated Coconut – 3 tbsp
  7. Curry Leaves – A Few
  8. Chopped Coriander Leaves – 2 tbsp
  9. Oil – 1 tbsp
  10. Turmeric – 1/3 tsp
  11. Asafoetida – A Large Pinch
  12. Sugar – 1/2 tsp
  13. Salt to Taste

Method to Make Batata Pohe or Alu Poha

  1. Preparing the Poha:
    1. Dissolve about 1/2 tsp of salt in 3 cups of water.
    2. Add the poha to the salt water and let it soak for about 20 to 30 seconds.
    3. Drain immediately using a colander.
    4. Leave the Poha in the colander for about an hour till the water drains completely.
    5. Using a light hands, fluff the poha.
  2. Making the Batata Poha:
    1. Peel and dice the potato into 1/2″ cubes.
    2. In a kadai, heat the oil.
    3. Add mustard seeds and wait till they splutter.
    4. Add slit green chillies, curry leaves and cumin seeds.
    5. Fry for a minute.
    6. Add the potato pieces and stir-fry for 1-2 minutes.
    7. Add just enough water to cover the potato pieces.
    8. Over medium flame, cook covered till the potato pieces are cooked and the water has evaporated.
    9. Add asafoetida, turmeric powder, salt, and sugar.
    10. Stir fry for about a minute or till the sugar dissolves.
    11. Add the drained poha and mix well.
    12. Garnish with freshly grated coconut and finely chopped coriander leaves.
    13. Serve hot.

In Maharashtra, typically, pohe is served with a wedge of lemon that is freshly squeezed over the pohe just before it is eaten. It adds a nice tangy taste to the pohe!


  • I find that soaking the poha is salted water and then draining it gives the poha a wonderful light texture.
  • Be careful not to oversoak the poha as otherwise you will have a lump of disintegrated poha on your hands.
  • Be careful with the amount of salt you add during the cooking because the poha was soaked in salted water.
Batata Pohe or Potato Poha - No Onion, No Garlic

Batata Pohe or Potato Poha – No Onion, No Garlic

I am taking this to the party at Fiesta Friday #82.

Fiesta Friday

Peanut Sundal/Verkadalai Sundal or Verusenaga Guggillu (Seasoned Peanuts with Grated Coconut)

Peanut or Verakadalai Sundal (Palli Guggillu)

Peanut or Verakadalai Sundal (Palli Guggillu)

With the festival season upon us, we need a lot of naivedyam recipes. A couple of years ago, I had posted the recipes for Guggillu, Chickpea or Kondakadalai Sundal and Senagala Guggillu. Yesterday, I made Peanut Sundal or Verusenaga Guggillu.

Also known as Palli Guggillu or Verkadalai Sundal

Makes: 2 Cups

Time: 45 Minutes


  1. Peanuts – 1.75 Cup
  2. Grated Coconut – 1/2 Cup
  3. Split Black Gram or Udad Dal – 1 tbsp
  4. Mustard Seeds – 1 tsp
  5. Red Chillies – 2 or 3
  6. Curry Leaves – 6 to 8
  7. Oil – 1 tsp
  8. Asafoetida or Hing – A Large Pinch
  9. Salt to Taste


  1. For 15 minutes, soak the peanuts in 3 cups of water.
  2. Add about 1/2 tsp of salt to the soaked peanuts. Do not discard the water in which the peanuts were soaked.
  3. Pressure cook for 2 whistles.
  4. Drain the water completely and set aside,
  5. In a wok or kadai, heat the oil.
  6. Add mustard seeds and wait till they splutter.
  7. Add udad dal and fry till it is golden brown.
  8. Turn the heat to low
  9. Add split red chillies, curry leaves and asafoetida.
  10. Stir-fry for a minute.
  11. Add the cooked peanuts and grated coconut.
  12. Stir-fry for a couple of minutes.
  13. Add a bit of salt, if required.
  14. Mix well.
  15. Turn off the heat.
  16. Offer as naivedyam.
  17. Serve warm or at room temperature.
Peanut or Verkadalai Sundal, or Verusenaga Guggillu

Peanut or Verkadalai Sundal, or Verusenaga Guggillu