Beetroot Raita, Perugu Pachadi or Thayir Pachadi (aka Beetroot and Yogurt Dip)

Beetroot Raita, Beetroot Perugu Pachadi or Thayir Pachadi

Beetroot Raita

I am very fond of Perugu Pachadis or Raitas. I can and am known to make a meal of them. I have already written about:

Today, I am writing about another popular variant, the Beetroot Raita.

Serves: 4

Time: 30 Minutes


  1. Grated Beet – 1 Cup
  2. Cold Yogurt – 1.5 Cups
  3. Cumin Powder – 1 tsp
  4. Black Salt or Sea Salt to Taste


  1. Sprinkle about 2 tbsp water on the beet.
  2. Pressure cook the beet for 2 whistles.
    Steam the grated beet for 7 to 10 minutes.
  3. Let the beetroot cool.
  4. Add the cumin powder and salt to the yogurt.
  5. Mix well.
  6. Add the steamed beet and mix well.
  7. Serve chilled with rotis or pulao.
Beetroot Raita

Beetroot Raita


  • You could add a tempering of mustard seeds and curry leaves to the Beetroot Raita, if required.

Neer Dosa

Neer Dosa

Neer Dosa

I have been meaning to try Neer Dosa for the longest time. Now that I made it, I don’t know why I put it off so long. Neer Dosa literally means a water dosa. This is a dosa that is popular in the Udupi-Mangalore region of Karnataka and is quite easy to make.

It can be made by just grinding soaked rice into a thin batter or then using a mix of rice and coconut. I made Neer Dosa with just rice.

Neer Dosa is best when it is made thin and is eaten hot. The traditional accompaniments to Neer Dosa include grated coconut mixed with jaggery or sugar, Coconut Chutney with Garlic and Rasayana.

Makes: 6

Soaking Time: 6 Hours


  1. Short Grained Rice – 1 Cup (I used Surti Kolam)
  2. Grated Coconut – 1/4 Cup (Optional, I did not use any)
  3. Salt to Taste
  4. Oil

Method to Make the Batter

  1. Soak the rice in 2 cups of water for at least 6 hours.
  2. Drain the water.
  3. Using about 2/3 cup water, grind the rice and coconut (if you are using it) into a smooth batter.
  4. Add some more water to make a thin batter.
  5. Add salt.
  6. Mix well.

Method to Make Neer Dosa

  1. Heat a tava.
  2. Add a few drops of oil and spread on the surface.
  3. Pour a ladle of batter in the center of the pan and swirl quickly to form a dosa. Do not spread.
  4. Cook over medium heat till the surface just starts to dry out.
  5. Using a spatula separate the dosa from the tava.
  6. Fold into a triangle on the tava.
  7. Transfer to a plate.
  8. Serve immediately with Coconut Chutney, Mango Rasayana, Banana Rasayana, or then grated coconut mixed with sugar.

I am taking this wonderful dosa to the party at Fiesta Friday #78.

Fiesta Friday

Mavina Hannina Rasayana (Mango Rasayana)

Mango Rasayana or Mavina Hannina Rasayana

Mango Rasayana or Mavina Hannina Rasayana

Even though monsoons have set in (sorta), there are still lovely juicy mangoes available in Mumbai. This weekend my dad got about a dozen and since they were ripening quickly I was looking to use them quickly. Of course, there were the usual lineup of recipes; Mambazha Pulissery or Mambazha Mor Kuzhambu, Mango Lassi, or Mango Milkshake.

Then as I was soaking rice for Neer Dosa I remembered Mango Rasayana.

Mango Rasayana is the Udupi version of Aam Ras and is made by blending together sweet mangoes with coconut milk and jaggery. It is a simply awesome accompaniment to Neer Dosa and Puris.

In my version I did not use too much jaggery as my mangoes were sweet enough. This also meant that the texture and colour of my Mavina Hannina Rasayana was also paler but I was OK with that.

Makes: 3 Cups

Time: 10-15 Minutes


  1. Pulp of Ripe Mangoes – 2 Cups
  2. Fresh Coconut Milk – 1 Cup
  3. Grated Jaggery/Sugar – 1/2 Cup (I used about 1 tbsp)
  4. Cardamom – 2


  1. Peel and powder the cardamom.
  2. Add the cardamom powder and the sugar/jaggery to the mango pulp.
  3. Mix well and set aside for 5 minutes.
  4. Add the fresh coconut milk and mix well.
  5. Enjoy with neer dosa, chapati or puri.

Mango Rasayana - Udupi Recipe


  • Instead of mango pulp, you could also cut 2 mangoes into fine pieces and just mix them into the coconut milk. :-)

Coconut Garlic Chutney for Idlis and Dosas

Coconut Garlic Chutney for Mysore Sada or Mysore Masala Dosa

Coconut Garlic Chutney

I had written up this recipe as a part of the Mysore Masala Dosa recipe. However, I make the Coconut Garlic Chutney so often as an accompaniment for dosas and idlis that I thought I should post it separately as well.

Makes: 1 Cup

Time: 10 Minutes

Ingredients for the Coconut Garlic Chutney

  1. Grated Coconut – 1 Cup
  2. Spicy Red Chillies – 2 to 4
  3. Kashmiri Chillies – 2 (optional, for color only)
  4. Garlic Cloves – 4 to 6 (Plump ones)
  5. Tamarind Pulp – 1 tsp (optional)
  6. Salt to Taste

Method to Make Coconut Garlic Chutney

  1. Soak the Kashmiri Chillies in some warm water for about 10 minutes. It makes them easier to grind.
  2. Remove the Kashmiri Chillies from the water.
  3. Grind together the coconut, kashmiri chillies, red chillies, garlic, tamarind, and salt with a little water to make a coarse paste.
  4. Enjoy with idlis or dosas.


  • If you are making Coconut Garlic Chutney for Mysore Masala Dosa, then ensure that the consistency is not watery. In this case, it should just be thick and spreadable. Otherwise your dosas will be soggy!
  • You could also temper the chutney with mustard seeds, udad dal and curry leaves.

Menthi Veysina Tomato Pachadi – A Tomato Chutney With Roasted Fenugreek Powder – Guest Post by Sreela Karlapalem

Menthi Veysina Tomato Pachadi or Chutney - No Grinding

Menthi Veysina Tomato Pachadi or Chutney – No Grinding

Sreela Karlapalem is my first cousin who loves cooking as much as I do.

Truth be told this post is long long overdue. Sreela shared this recipe with me many months ago, but I just came around to trying it. I am glad to have tried this recipe because I generally don’t like tomatoes but this Methi Veysina Tomato Pachadi or Tomato Chutney with Roasted Fenugreek Powder really hit the spot. I think what did the trick was the roasted menthi podi that Sreela added to this pachadi. Of course, cooking the tomatoes through and through till they stewed also imparted a nice flavour to this pachadi.

Sreela, kudos to you for converting me to a liker of tomatoes (at least in one form). :D

The best part about this pachadi recipe was that it was super easy to make and involved no grinding at all.

Here is looking forward to more recipes from Sreela (your Potato Rice, next?).

Makes: 1 Cup

Time: 30 Minutes


  1. Tomatoes – 1/2 Kg
  2. Menthulu, Methi Seeds, or Fenugreek Seeds – 3/4 tsp + 1/4 tsp
  3. Avalu, Rai or Mustard Seeds – 2/3 tsp
  4. Tamarind Paste – 1 tsp
  5. Red Chilli Powder – 3/4 tsp
  6. Red Chillies – 1 or 2
  7. Turmeric Powder – 1/4 tsp
  8. Asafoetida – A Large Pinch
  9. Oil – 1 tbsp + 1 tsp
Andhra Tomato Pachadi or Chutney

Andhra Tomato Pachadi or Chutney

Method to Make Menthi Veysina Tomato Pachadi

  1. Getting Ready
    1. Dry roast 3/4 tsp of methi or fenugreek seeds till they change colour.
    2. Grind to a fine powder and set aside.
    3. Chop the tomatoes into 1/2″ pieces.
  2. Making the Pachadi
    1. Heat 1 tbsp oil.
    2. Add the tomato pieces and stir-fry till they are well-stewed and mushy.
    3. Add the tamarind pulp and stir-fry for 2-3 minutes.
    4. Add the turmeric powder, chilli powder, and roasted fenugreek powder.
    5. Mix well.
    6. Turn off the heat.
  3. Adding the Popu, Tempering or Tadka
    1. In a ladle, heat 1 tsp of oil.
    2. Add  the mustard seeds and wait till they splutter.
    3. Add 1/4 tsp of methi or fenugreek seeds and wait till they start to change colour.
    4. Add the asafoetida and split red chillies.
    5. Stir-fry for 5-7 seconds.
    6. Turn off the heat.
    7. Add the tempering to the pachadi or chutney.
    8. Mix well.
  4. Savouring the Menthi Veysina Tomato Pachadi
    • Mix a generous dollop of the pachadi in hot rice and sesame oil. Savour each mouthful. :-)
    • Serve the pachadi as an accompaniment to sada dosa or even idli.

No Grind Andhra Tomato Pachadi or Chutney

Meethi Seviyan (Sweet Vermicelli) – Eid-ul-Fitr Special Recipe

Meethi Seviyan for Eid-Ul-Fitr

Meethi Seviyan

I have thoroughly enjoyed posting a series of vegetarian recipes during the holy month of Ramzan/Ramadan. The holy month comes to a close on Eid Ul-Fitr and I am posting this recipe for Meethi Seviyan that is a traditional dish made on Eid.

There is not much I can say about Meethi Seviyan, except that it is very easy to make and gets done in a jiffy. For me, it is one of those comfort foods that can liven up any day!

Serves: 4

Time: 20 Minutes


  1. Thin Seviyan or Vermiceli – 100 gms
  2. Sugar – 1 to 1.25 Cup
  3. Water – 1.25 to 1.5 Cup
  4. Cashews – 10 to 12
  5. Almonds – 10 to 12
  6. Raisins – 20 to 25
  7. Ghee or Clarified Butter – 3 tbsp
Meethi Seviyan

Meethe Seviyan

Method to Make Meethi Seviyan

  1. To make the sugar syrup:
    1. Boil the water.
    2. Add the sugar and simmer till the sugar is melted.
    3. Take off the heat and set aside.
  2. Chop the cashews and almonds into quarters.
  3. Break the thin long seviyan in half.
  4. In a flat-bottomed kadhai or vessel, over a medium flame, heat the ghee.
  5. Add the seviyan.
  6. Over medium heat, stir-fry the seviyan till they are well browned.
  7. Add the chopped cashews, almonds, and raisins.
  8. Add the sugar syrup.
  9. Mix well.
  10. Over medium flame, cook till all the water is absorbed and the seviyan is cooked.
  11. Enjoy warm or at room temperature.


  • I get pre-roasted seviyan or thin vermicelli in Mumbai, so I use just about 1 tbsp of ghee.
  • If you are using unroasted, ensure that the seviyan are well-browned otherwise they will become very slippery and soft when cooked in water/milk.
  • You want the seviyan to be cooked but the strands to be separate and not stuck to each other.
  • You could add rose water, kewra essence, or cardamom powder to the sugar syrup for a lovely flavour and aroma. I toyed with the idea of adding Orange Blossom Water (my latest addiction) but refrained. :-)
  • I have always had a version of Meethe seviyan that does not use milk. However, you could also use milk instead of water to cook the Seviyan.
Meethi Seviyan or Sweet Vermicelli

Meethi Seviyan or Sweet Vermicelli

Kodi Guddu Pulusu – Andhra Style Egg Curry with Tamarind – For Iftar at Ramzan or Ramadan

Andhra Style Egg Curry - Kodi Guddu Pulusu

Andhra Style Egg Curry – Kodi Guddu Pulusu

This past month I have posted a range of vegetarian recipes that could be included at Iftar during Ramzan or Ramadan. As the holy month draws to the close, I was deciding on the last couple of dishes I would want to try and thought of making an egg curry.

Egg curries have a special place in our household. We make all kinds of egg curries at home; be it the simple version with just onion and tomato to the Kerala Egg Roast or then this special Egg Curry with Coconut Milk.

This weekend I made the Andhra Kodi Guddu Pulusu or egg curry with tamarind.

This tangy, spicy egg curry can be served with both rotis and rice. It does not need too much time or preparation either, and the ingredients are within easy reach.

Serves: 4

Time: 40 Minutes


  1. Eggs – 4
  2. Onion – 4 Large
  3. Tomato – 2 Medium
  4. Ginger – 1 tsp grated
  5. Garlic – 4 Large Cloves
  6. Cumin Powder – 3/4 tsp
  7. Coriander Powder – 1 tsp
  8. Red Chilli Powder – 1 tsp
  9. Turmeric – 1/2 tsp + 1 Large Pinch
  10. Thick Tamarind Pulp – 2 tbsp
  11. Sugar or Grated Jaggery – 1/2 tsp
  12. Mustard Seeds – 1 tsp
  13. Oil – 2 tbsp
  14. Salt to Taste
  15. Curry Leaves – A Few
Kodi Guddu Pulusu - Egg Curry With Tamarind from Andhra Pradesh

Kodi Guddu Pulusu

Method to Prepare the Eggs

  1. Boil the eggs for 10 minutes to get hard boiled eggs.
  2. Let the eggs cool.
  3. Peel and make two slits on each egg.
  4. In a kadhai, heat 1 tsp of oil.
  5. Add a large pinch of turmeric to it.
  6. Add the eggs and stir-fry till the eggs start to turn brown on the outside.
  7. Remove the eggs from the kadhai.
  8. Set the eggs aside.

Method to Prepare the Tomato and Onion

  1. Peel the onions.
  2. Chop 2 onions into fine pieces.
  3. Chop 2 onions into large pieces and grind them to a fine paste along with the ginger and garlic.
  4. Set aside.
  5. Puree the tomatoes and set aside.

Method to Make the Andhra Kodi Guddu Pulusu

  1. In a kadhai, heat the remaining oil.
  2. Add mustard seeds and wait till they splutter.
  3. Add the curry leaves and stir-fry for a few seconds.
  4. Add the onion pieces and 1/4 tsp salt.
  5. Stir-fry till the pieces start to turn light brown.
  6. Add the onion paste and stir-fry till the onion are light brown.
  7. Add the tomato puree and stir-fry till the paste dries a bit and the oil starts to appear around the edges.
  8. Add the turmeric, cumin, coriander, and chilli powders.
  9. Mix well and stir-fry for a few seconds.
  10. Dissolve the tamarind paste in 1/3 cup of water.
  11. Add to the onion masala and mix well.
  12. Cook for 3-5 minutes till the raw smell of the tamarind disappears.
  13. Add the jaggery/sugar and mix well.
  14. Add 1/2 to 2/3 Cup water to make a thick gravy.
  15. Mix well.
  16. Add the boiled and fried eggs.
  17. Mix with a gentle hand till the eggs are coated with the gravy.
  18. Bring the gravy to a gentle simmer.
  19. Cover and set aside for 10 minutes.
  20. Serve with rotis or rice.
Kodi Guddu Pulusu

Kodi Guddu Pulusu

Sabudana Vada – Low Oil Version in a Paniyaram or Ebelskiver Pan

Sabudana Vada - Low Oil Version  in Appam, Appe, Paniyaram or Ebelskiver Pan

Sabudana Vada – Low Oil Version in Appam or Paniyaram Pan

I absolutely love anything to do with Sabudana, be it Sabudana Khichdi, Sabudana Kheer, or then Sabudana Vada. I rarely, if ever, make the latter at home because of the deep frying that is involved. However, ever since I read about low-oil versions that can be made using a Paniyaram Pan (aka Appam, Appe, or Ebelskiver Pan) I have been meaning to try making the healthy versions of the deep fried Sabudana Vadas.

As I set about trying this recipe last Saturday, I was very skeptical about the results. However, I was soon to be proved wrong and very pleasantly so. The Sabudana Vadas turned out to be perfect, crisp on the outside, soft on the inside, and without the loads of oil that traditional vadas tend to soak up.

I will be soon trying this technique of cooking on other deep fried goodies that I like. :-)

Makes: 10-12 Sabudana Vada

Preparation Time: 4 to 6 Hours

Cooking Time: 35-45 Mins


  1. Sabudana – 1 Cup
  2. Peanuts – 1/3 Cup
  3. Potato – 1 Medium
  4. Green Chillies – 3 or 4
  5. Salt to Taste
  6. Oil

Low Oil Version of Sabudana Vada - Appe Paniyaram Pan

Method to Make Sabudana Vada in Appam or Paniyaram Pan

  1. Dissolve about 1/2 tsp salt in 3 cups of water.
  2. Add the sabudana to the salted water and let it soak for 30 minutes.
  3. Using a colander, drain the water.
  4. Cover and leave the sabudana in the colander for at least 4 hours to drain completely.
  5. To prepare the potato:
    1. Boil the potato.
    2. Peel and mash the potato.
  6. To prepare the peanuts:
    1. In a wok or kadhai, over medium flame, dry roast the peanuts.
    2. Let the peanuts cool a bit.
    3. Rub the peanuts between your palms to remove the peel.
    4. Blow gently to get rid of the peel.
    5. Pound the peanuts to a coarse powder.
  7. Chop the green chillies to fine pieces.
  8. With a gentle hand, mix the sabudana, green chillies, peanut powder, and mashed potato.
  9. Add salt, if required. Mix well.
  10. Divide the mix into 10 or 12 equal portions.
  11. Roll each portion into a ball.
  12. Over medium flame, heat the paniyaram pan.
  13. Add a couple of drops of oil in each cavity of the pan.
  14. Place the Sabudana Vadas in the cavities.
  15. Roll each vada gently so that the oil covers the surface.
  16. Let the Sabudana Vadas cook till the surface is golden brown and crisp. Roll over the vada at regular intervals so that the surface cooks evenly.
  17. Serve hot with sweetened yogurt/dahi.

Sabudana Vada

Balaee – Chawal and Kala Chana Khichdi Cooked in Buttermilk – A Recipe from Himachal Pradesh

Balaee - Chawal and Kala Chana Khichdi from Kangra Valley, Himachal Pradesh

Balaee – Chawal and Kala Chana Khichdi from Kangra Valley, Himachal Pradesh

Recently I posted the recipe for Moong Dal Palak Khichdi Cooked in Butter Milk. As I was leafing through Divya Sud Qureshi‘s Flavours from the Kangra Valley, I chanced upon a similar recipe which used Kala Chana (Whole Bengal Gram) called Balāee (Balaaee).

I tried this recipe this past week and must say it will become a regular in our home now along with other Kangra Valley recipes such as Raintha and Mandra.

Serves: 4

Soaking Time: 8 to 12 Hours

Cooking Time: 30 Mins


  1. Rice – 1 Cup
  2. Kala Chana – 2/3 Cup
  3. Onion – 1 Large
  4. Butter Milk – 3 Cups
  5. Coriander Seeds – 2 tsp
  6. Cumin Seeds – 3/4 tsp
  7. Fenugreek Seeds – 1/3 tsp
  8. Red Chilli Powder – 1/2 tsp
  9. Turmeric Powder – 1/4 tsp
  10. Ghee – 2 tsp
  11. Salt to Taste

Soaking the Chana

  1. Wash and soak the chana in 2 cups water for at least 8 hours.
  2. Drain the water and set aside the soaked chana.

Preparing the Masala

  1. Dry roast the coriander seeds till they just start to change colour. Set aside to cool.
  2. Dry roast the cumin seeds till they just start to change colour. Set aside to cool.
  3. Dry roast the fenugreek seeds till they just start to change colour. Set aside to cool.
  4. Grind together the coriander, cumin, and fenugreek to a fine powder.

Method to Make Balaaee

  1. Wash and soak the rice in water for 15 minutes.
  2. Drain the water and set aside the soaked rice.
  3. Peel and thinly slice the onion.
  4. In a heavy bottomed vessel, heat the ghee.
  5. Add the thinly sliced onions and 1/4 tsp salt.
  6. Fry till the onion turns light brown.
  7. Add the masala powder, red chilli powder, and turmeric.
  8. Mix well.
  9. Add the drained rice and saute for 5 minutes.
  10. Add the drained kala chana.
  11. Mix well.
  12. Add the butter milk and 2/3 tsp salt.
  13. Mix well.
  14. Over medium flame, cook covered while mixing occasionally till the rice and chana are cooked.
    Pressure cook for 4 whistles.
  15. Season with salt, if required.
  16. Mix well.
  17. Serve hot with a generous dollop of ghee.
Balaee - Chawal and Kala Chana Khichdi from Kangra Valley, Himachal Pradesh

Balaee – Chawal and Kala Chana Khichdi from Kangra Valley, Himachal Pradesh


  • I pressure cooked this Khichdi because I wanted the Kala Chana to cook well.
  • You can also add 3-4 cloves of crushed garlic while frying the onions. I did not.
  • My Balaaee is red because I used a bit more chilli powder than was necessary. :-)

I am taking this wonderfully comforting dish to the party at Fiesta Friday # 76.

Fiesta Friday

Raw Mango and Pineapple Salsa

Pineapple and Raw Mango Salsa or Salad

Pineapple and Raw Mango Salsa or Salad

I had this absolutely delightful and fresh salad or salsa at Club Mahindra Ashtamudi. I could not get over the medley of sweet, source, and spicy taste of this salad and tried it at home recently with excellent results.


  1. 1/4″ Cubes of Pineapple Pieces – 1 Cup
  2. 1/4″ Cubes of Raw Mango Pieces – 2/3 Cup
  3. Red Chilli Powder – 1/4 tsp
  4. Sugar – 1/4 tsp
  5. Salt to Taste


  1. Mix all the ingredients together.
  2. Let the salad or salsa rest for about 30 minutes.
  3. Enjoy!


  • I found that using equal proportions of mango and pineapple makes the salad a bit sour and hence the 3:2 proportion.

Parwal, Potol or Pointed Gourd Stir-Fry

Parval, Potol, Parwal Stir-Fry

Parval, Potol, Parwal Stir-Fry

It is after a long time that I am posting an “every day” dish. Parwal (aka Potol or Pointed Gourd) is a vegetable that results is a very crispy, crunchy stir-fry that I love very much as a side-dish to Curd Rice, Sambar Rice or Bisi Bele Bhath. It is easy to make and is so crunchy that I do not feel the need to have Appalam or Papad. :-)

Parwal has lots of seeds and the trick is to choose Parwal that is green and firm so that the seeds are crunchy without being hard.

Serves: 4


  1. Parwal or Potol – 300 gms
  2. Chilli Powder – 1 tsp
  3. Oil – 1 tbsp
  4. Salt to Taste


  1. Slice the Parval into thin discs.
  2. In a heavy-bottomed kadhai or wok, over a medium flame, heat 1 tbsp oil.
  3. Add the Parval to oil.
  4. Mix well.
  5. Stir-fry till the Parval is cooked through and is crisp around the edges.
  6. Turn off the heat.
  7. Add salt and chilli powder.
  8. Mix well.
  9. Serve as accompaniment to Curd Rice, Sambar Rice or Bisi Bele Bhath.


  1. If you want the Parwal to be slightly soft, then add salt in step 3 and cook covered while stirring occasionally.

Meethe Chawal or Zarda Pulao – Ramzan or Ramadan Special

Meethe Chawal, Zarda Chawal or Sweet Rice - Ramadan or Ramzan, Eid

Meethe Chawal, Zarda Chawal or Sweet Rice

I am so enjoying this series of Ramadan or Ramzan special recipes. It has given me a chance to explore a whole new range of cuisines and recipes. One dish that I am very very fond of is Meethe Chawal or Zarda Chawal. This sweet saffron-flavoured rice peppered with dry fruits is so easy to make and so very utterly delicious.

Common to a whole range of North Indian cuisines, Meethe Chawal is particularly important and essential dish on most festive occasions. It is also  a part of Iftar during Ramzan/Ramadan and the festivities of Eid.

Serves: 4

Time: 60 Minutes


  1. Basmati Rice – 1 Cup
  2. Ghee – 1/4 Cup
  3. Sugar – 1.25 Cups
  4. Cashews – 6 to 8
  5. Almonds – 6 to 8
  6. Raisins – 20
  7. Cloves – 4
  8. Cinnamon – 2″ Piece
  9. Green Cardamom – 4
  10. Turmeric – 1/4 tsp
  11. Saffron Strands – A Large Pinch (20)
  12. Salt – 1/2 tsp
  13. Water

Zarda Rice or Sweet Rice - Ramazan or Ramadan

Preparation for Meethe Chawal

  1. Wash and soak the basmati rice in 2 cups water for 10 minutes.
  2. Drain and set aside.
  3. Split the cashews into quarters.
  4. Cut the almonds in 1/2 or slice them.
  5. Boil 1.5 cups of water. Set aside. Ensure it remains hot.

Method to Prepare the Rice

  1. Heat the ghee in a pan.
  2. Add cloves, cinnamon, and green cardamom.
  3. Saute for 10-15 seconds.
  4. Add the cashews, almonds and raisins.
  5. Saute for 10-15 seconds.
  6. Add turmeric and drained rice.
  7. Mix well.
  8. Add salt, saffron strands, and 1.5 cups of hot water.
  9. Mix well.
  10. Pressure cook for 3 whistles or cook covered till all the water is absorbed and the rice is just cooked.
  11. Spread on a large plate and let it cool a bit.

Method to Make the Sugar Syrup

  1. Add 1/4 cup water to 1.25 Cups of Sugar.
  2. Mix well.
  3. Over medium flame, heat the sugar and water till it forms a thick syrup.
  4. Let it cool a bit till it is just warm.

Method to Make the Meethe Chawal or Sweet Rice

  1. Mix the sugar syrup and the rice.
  2. Let the Meethe Chawal or Zarda Chawal rest a while.
  3. Enjoy!


  • You could use Yellow or saffron food colour instead of turmeric.
  • You can add fried/toasted coconut slices to the Meethe Chawal to give it an additional zing!
  • Be sure that the sugar syrup is just thick (all sugar should melt) and not one-string consistency.

Meethe Chawal, Zarda Chawal, Eid Recipe, Ramzan, Ramadan

I am taking this sweet treat to the party at Fiesta Friday #75.

Fiesta Friday

Dindigul Thalappakatti Biryani – A Vegetarian Version – Ramzan or Ramadan Special

Dindigul Thalapakatti Biryani

Dindigul Thalapakatti Biryani

I am a sucker for dishes with exotic names. :-) So the moment I heard the name Dindigul Thalapakatti Biryani I had to—absolutely HAD to—try it.

You can read all about the origins of this recipe at

As I searched for the recipe, I found that it was a primarily non-vegetarian dish and so set about adapting it to make a vegetarian version. As I learnt from my experience of converting the Mutton Do Pyaaza to Paneer do Pyaaza, I have to be careful and reduce the spices because vegetables don’t need the same level of spice as meat.

The recipe I have adapted is the Thalapakatti Biryani Recipe found on Kannamma Cooks. Why did I choose this one? Well, first she adapted it from an recipe provided by a cook from the original Thalapakatti Hotel. Secondly, she vouches that the taste is the closest to the original; since I have not tasted the original I had to go with a Chef who said so. Finally, the pictures of her biryani most resembled the original. :-)

A Note: I did not have Seeraga Samba rice that is traditionally used to make this biryani and was not about to go out in pouring rain to get some; so I made it with Basmati. The result was excellent and the next round will be with Seeraga Samba rice which I have bought since.

What I loved about this Biryani is that it had flavours very different from the traditional biryanis, which lends the diversity that I sometimes crave for.

Do try this biryani!

Serves: 4

Cooking Time: 45 to 60 Minutes


  1. Basmati Rice or Seeraga Samba Rice – 1.25 Cup
  2. French Beans – 10
  3. Potato – 1 Medium
  4. Carrot – 1 Small
  5. Cauliflower Florets – 1/2 Cup
  6. Shallots or Madras Onions – 15
  7. Fresh Garlic Paste – 1.5 tsp
  8. Fresh Ginger Paste – 1 tsp
  9. Yogurt or Dahi – 1/3 Cup
  10. Fresh Coriander – A Handful
  11. Fresh Mint Leaves – A Handful
  12. Lemon Juice – 1 tsp
  13. Green Chillies – 4
  14. Cinnamon – 2″ piece
  15. Cloves – 3
  16. Green Cardamom – 3
  17. Red Chilli Powder – 1/2 tsp
  18. Nutmeg or Jaiphal Powder – A Pinch
  19. Javitri or Mace – 1 Large Petal or Piece
  20. Ghee – 1 tbsp
  21. Bay Leaf – 1
  22. Salt to Taste

Dindigul Thalapakatti Biryani - 1

Preparation for Thalapakatti Biryani

  1. Soak the Basmati Rice in water for 10 minutes.
  2. Drain and set aside.
  3. Peel and cut the potato into 1/2″ pieces.
  4. Peel and cut the carrot into 1/2″ pieces.
  5. Cut the french beans into 1/2″ pieces.
  6. Whisk the dahi till it is smooth.
  7. Chop the mint and coriander leaves into fine pieces.

Method To Make Thalapakatti Biryani

  1. Grind the shallots, garlic, ginger, green chillies, cardamom seeds, cinnamon, nutmeg, mace, and cloves into a smooth paste. Add very little water, if required.
  2. In a kadhai or heavy bottomed vessel, heat 1 tbsp of ghee.
  3. Add the bay leave and the ground masala.
  4. Over medium flame, stir-fry the masala for about 3-5 minutes till the raw masala disappears.
  5. Add the potato, carrot pieces, beans, and cauliflower.
  6. Stir-fry for 2-3 minutes.
  7. Turn the flame to low.
  8. Add the dahi, salt, and red chilli powder.
  9. Mix well.
  10. Add the mint and coriander leaves.
  11. Mix well.
  12. Add the drained basmati rice.
  13. Mix well.
  14. Add 2 cups water.
  15. Cover and cook till the rice and vegetables is just cooked.
  16. Turn off the heat and let the Thalapakatti Biryani rest for about 30 minutes.
  17. Enjoy!


  • I used a pressure cooker to make the biryani and it turned out just fine.
  • Do use ghee as it lends a wonderful flavour to the biryani.

Vegetarian Dindigul Thalapakatti Biryani - 2

Milagu Kuzhambu – Hot Pepper Gravy from Tamil Nadu – Guest Post by Aparna Sitaraman

Milagu Kuzhambu - Hot Pepper Gravy from Tamil Nadu

Milagu Kuzhambu – Hot Pepper Gravy from Tamil Nadu

I learnt this recipe for Milagu Kuzhambu from my friend Aparna Sitaraman, who is the sister-in-law of the sister of a close friend. We met at some social functions and hit it off instantly. Aparna lives in Dubai and is a source of all kinds of goodies that I don’t get easily in India. (I sometimes think she must dread coming to India because of the list I come up with :D :D)

She made Milagu Kuzhambu last month and shared the recipe over Whatsapp. Since then I have been meaning to try this is a hot pepper gravy from Tamil Nadu and finally got the opportunity this past weekend which has been all rainy and gloomy. I was looking for something to cheer me up when I remembered this recipe.

Thank you so much Aparna for this gem and keep them coming!

Serves: 4

Cooking Time: 30 Minutes


  1. Udad Dal – 2 tsp
  2. Chana Dal – 2 tsp
  3. Coriander Seeds – 2 tsp
  4. Red Chillies – 4 to 6
  5. Peppercorns – 2 tsp
  6. Thick Tamarind Paste – 1.5 tsp
  7. Grated Jaggery – 1/2 tsp
  8. Asafoetida or Hing – 2 Large Pinches
  9. Curry Leaves – 10
  10. Mustard Seeds – 1 tsp
  11. Oil – 1 tbsp + 1 tsp (Gingelly or Sesame Oil Preferred)
  12. Salt to Taste

Method to Make the Paste for Milagu Kuzhambu

  1. Over medium flame, heat 1 tbsp oil.
  2. Add the chana dal and udad dal.
  3. Stir-fry till the dals turn brown.
  4. Add the coriander seeds, pepper corns, red chillies, and 5 curry leaves.
  5. Stir fry for 10 seconds.
  6. Set aside to cool.
  7. Grind the a smooth paste with 2-3 tbsp of water.
Milagu Kuzhambu - Hot Pepper Gravy

Milagu Kuzhambu – Hot Pepper Gravy

Method to Make the Milagu Kuzhambu

  1. Dissolve the tamarind paste in 1/2 cup water.
  2. Heat 1 tsp oil.
  3. Add mustard seeds an wait till they splutter.
  4. Add curry leaves, asafoetida, and the tamarind paste.
  5. Let the mix simmer till the raw smell of the tamarind paste disappears.
  6. Add the Milagu Kuzhambu paste and mix well.
  7. Add 3/4 to 1 cup water and salt.
  8. Bring the mix to a boil.
  9. Turn off the heat.
  10. Add jaggery and mix well till it dissolves.
  11. Serve Milagu Kuzhambu with hot rice topped with Sesame Oil or then as an accompaniment to Dosa or Idli.
Sada Dosa with Milagu Kuzhambu

Sada Dosa with Milagu Kuzhambu

Masala Vada, Paruppu Vada, Senaga Pappu Garelu, or Chana Dal Vada – Monsoon Special

Masala Vada, Paruppu Vada, Chana Dal Vada or Senaga Pappu Garelu

Masala Vada or Senaga Pappu Garelu

This weekend Mumbai is deluged by severe rains and Friday was the first of Mumbai’s “stay-at-home-because-of-rains” days that are a norm during Monsoon. The weather is such that it calls for deep-fried goodies such as Onion Pakodas, Batata Vadas, and Samosas with a piping cup of Adrakwali Chai or Ginger Tea or then a tumbler of Filter Kaapi.

Much as I avoid deep-fried dishes, I gave it on Friday and made the traditional South Indian Masala Vada (aka Paruppu Vada, Senaga Pappu Garelu, or Chana Dal Vada). Some of the best Masala Vadas I have had are from street-food vendors. Renigunta Station, which is a stop on the train journey from Mumbai to Chennai is especially famous for its Dal Vadas.

The best part about Masala Vadas is that they get done quickly and need minimal preparation. I decided at lunch that I will make Masala Vadas at tea and soaked Chana Dal for about 3 hrs. Also, you will find all ingredients at home easily.

Makes: 6

Soaking Time: 3 Hours

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes


  1. Chana Dal or Senaga Pappu – 1/2 Cup
  2. Fennel Seeds – 1 tsp
  3. Onion – 1 Small
  4. Green Chillies – 2
  5. Red Chilli Powder – 1/2 tsp
  6. Curry Leaves – 6 to 8
  7. Fresh Coriander Leaves – A Handful
  8. Oil – 1 Cup for Deep Frying
  9. Salt to Taste

The Preparation

  1. Soaking the Dal:
    1. Wash and soak the Chana Dal in 1.5 cups of water for 2 to 3 hours.
    2. Drain all the water.
    3. Let the soaked dal remain in the colander for about 15-30 minutes so that all the water is drained from the dal.
  2. Preparing the Other Ingredients:
    1. Peel and chop the onion to fine pieces.
    2. Chop the green chillies, curry leaves and coriander leaves to fine pieces.
  3. Making the Batter:
    1. Keep aside 1 tbsp of the dal.
    2. Grind the soaked dal to a coarse paste. Avoid adding any water.
    3. Mix together the ground dal paste, 1 tbsp soaked dal, onion pieces, chilli powder, green chillies, coriander leaves, curry leaves, and salt.
  4. Making the Dal Vadas:
    1. Divide the batter into 6 portions.
    2. Roll each portion into a ball.
    3. Pat into a 1/2″ patty.
    4. On a high flame, heat 1 cup oil.
    5. To test the heat of the oil, drop a small ball of batter into the oil. It should rise to the surface of the oil immediately and start to fry there.
    6. Once the oil is hot, turn the heat down to medium.
    7. Wait for 30 seconds.
    8. Add the raw Masala Vadas to the oil. Ensure that there is enough space between the vadas.
    9. Let the vadas fry for at least 2 minutes. Do not increase the heat. If you do the vadas will remain uncooked on the inside.
    10. Flip over the vadas and let the vadas fry for 1-2 minutes till the vada is golden brown all over.
    11. Using a slotted spoon, remove the vadas from the oil and place on kitchen tissue paper.
    12. Before adding the next batch of vadas, turn the flame to high for 10 to 15 seconds.
    13. Turn the heat down to medium and fry the next batch of vadas.
  5. Serve the Masala Vadas hot.


  • Avoid adding water to the chana dal when grinding. If your batter has too much water, the vada will disintegrate when you start to fry it.
  • Keep the paste coarse.
  • Do fry the vadas in medium heat, otheriwse they will brown on the surface but the insides will remain raw.
  • You could add about 1 tsp of rice flour to the batter to get crisper vadas.

Kale Chane ke Kebab – Another Vegetarian Recipe for Iftar at Ramzan/Ramadan

Kale Chane ke Kebab

Kale Chane ke Kebab

As I was planning a series of posts for Iftar and Sehri/Suhoor during Ramzan, I found that I was thinking a lot about sweet dishes. For some reason, I could not think beyond biryanis and pulaos in savoury dishes. It so happened that I was chatting with my friend Aparna (she of the Orange Blossom Water fame) at that time and asked to name a few dishes. She instantly mentioned Kebabs and I could have kicked myself for not thinking of them.

So came about the idea of Dahi ke Kebab (Kababs made of Yogurt that I blogged about recently) and Kale Chane ke Kebab (Kababs made with whole Bengal Gram).

I looked up the Internet for various recipes of Kale Chane ke Kebab and found a great deal of variety including this stuffed one from Chef Pankaj Bhadouria. However, because I intended this kebab as a vegetarian starter for Iftar, I made a simpler, shallow-fried version, which is quite tangy and spicy.

Makes: 10 to 12 x 2″ Kebabs

Soaking Time: 8 to 12 Hours

Cooking Time: 45 Minutes


  1. Kale Chane or Whole Bengal Gram – 1.5 Cups
  2. Besan or Gram Flour – 2 Tbsp
  3. Green Chillies – 4
  4. Fresh Coriander Leaves – 1/4 Cup
  5. Fresh Mint Leaves – 2 tsp
  6. Coriander Powder – 1/4 tsp
  7. Roasted Cumin Powder – 1/4 tsp
  8. Red Chilli Powder – 1/2 tsp (Optional)
  9. Amchur Powder – 1/2 tsp
  10. Lemon Juice – 1 tbsp
  11. Salt to Taste
  12. Oil – 2 to 3 tbsp

Kale Chane ke Kebab - Recipe

Method to Make the Dough for Kale Chane ke Kebab

  1. Soak the Kala Chana in 3-4 Cups of water for at least 8 hours.
  2. Drain the water completely.
  3. Pressure cook the soaked chana in about 3 cups of water for 3 whistles or till they are soft.
  4. Using a colander, drain the water completely.
  5. Leave the boiled chana in a colander for at least 15 to 30 minutes.
  6. Dry roast the besan till it starts to change colour.
  7. Set aside.
  8. Grind the green chillies, mint, and fresh coriander into a coarse paste.
  9. Without using any water, grind the soaked kala chana to a coarse paste.
  10. Place the ground kala chana in a large plate or bowl.
  11. Add the coriander powder, roasted cumin powder, amchur powder, red chilli powder, lemon juice, and coriander-mint-green chillies paste.
  12. Mix well.
  13. Add salt and lemon juice. Mix well.
  14. Add the besan a little at a time till the dough is soft but firm. If required, add a little water (1 tsp at a time).
  15. Set aside for 5 minutes.

Method to Make the Kale Chane ke Kebab

  1. Grease your palms.
  2. Divide the dough into 10 to 12 equal portions.
  3. Roll each portion into a ball.
  4. Pat each ball into a 1/2″ thick circle.
  5. Shape all the kebabs.
  6. Heat a non-stick pan till it is just hot.
  7. Turn the heat down to medium.
  8. Add about 1/4 tsp of oil.
  9. Place a few kebabs on the pan about 1″ apart.
  10. Cook for about 2-3 minutes or till the side touching the pan is nicely browned and crisp.
  11. Flip over and drizzle a few drops of oil along the edges of the kebabs.
  12. Cook till the flip side is golden brown as well.
  13. Serve the Kale Chane ke Kebab with Dahi Wali Pudina Chutney or Tomato Ketchup.


  • Drain the boiled chana well. I actually left it to drain for about 2 hrs.
  • Add just enough besan to make a firm yet soft dough.
  • The kebabs dry out quickly so do not fry them too long.
  • have not tried deep-frying these kebabs.
  • Be careful about the amount of salt you use because of the amchur and lemon juice.
  • You can make the kebabs in advance and refrigerate them in ziploc bags. Leave them out for 10 minutes before shallow frying them.

Kala Chana Kebab

I am taking these kebab to the party at Fiesta Friday #73.

Methamba – A Sweet, Spicy, Tangy Raw Mango and Fenugreek Chutney from Maharashtra

Methamba - A Raw Mango and Fenugreek Relish from Maharashtra

Methamba – A Raw Mango and Fenugreek Relish from Maharashtra

Truth be told, I had quite forgotten about Methamba till I saw Nitali post it on her blog nitaliblogs at The moment I saw her post on Methamba I knew I had to make it.

Do visit Nitali’s blog for more wonderful recipes; The Family Recipes Project section is an absolute treasure.

Methamba is a tangy, spicy, sweet chutney with just a hint of bitterness made with raw mangoes. A well-made Methamba can be quite a palate tickler with a medley of tastes doing a tap dance in your mouth.

Makes: 1 Cup

Time: 20 Minutes


  1. Sour Raw Mango Pieces – 1 Cup
  2. Grated Jaggery – 1/3 Cup
  3. Sugar – 1 tbsp (optional; omit if the mangoes are not very sour)
  4. Methi or Fenugreek – 1 tsp
  5. Mustard Seeds – 1/2 tsp
  6. Chilli Powder – 1 tsp
  7. Turmeric – 1/4 tsp
  8. Asafoetida – A Pinch
  9. Oil – 1 tbsp
  10. Salt to Taste
Methamba - Raw Mango and Fenugreek Relish or Chutney

Methamba – Raw Mango and Fenugreek Chutney


  1. Heat the oil in a pan.
  2. Add mustard seeds and wait till they splutter.
  3. Add the methi dana and stir-fry till they start to change colour and you can smell the aroma of methi.
  4. Add the raw mango pieces and stir-fry for 2-3 minutes.
  5. Add chilli powder, asafoetida, and turmeric.
  6. Mix well.
  7. Over medium heat, cook covered till the mango pieces soften a bit. Stir occasionally.
  8. Add the 1/2 cup water.
  9. Mix well.
  10. Cook till the mango pieces turn translucent and are soft.
  11. Add grated jaggery, salt, and sugar.
  12. Cook till the jaggery melts.
  13. Serve as an accompaniment to rotis.
  14. To store, refrigerate the Methamba.
Methamba - A Recipe from Maharashtra


Dahi Ke Kebab

Dahi ke Kebab, Yogurt Kebab

Dahi ke Kebab

When I first read about this Dahi ke Kebab over an year ago, I was intrigued by the idea of making a kebab out of dahi or yogurt. I have been meaning to make this kebab ever since but have never got around to it. Last week I was making hung curd to make Shrikhand when I suddenly remembered this kebab. So I made some extra hung curd and went on to make these delicious kebabs.

Dahi ke Kebab has been quite a revelation to me. It is melt-in-your mouth soft (I understand what the Hindi term “makhmali” means now :-)). Even better was the delicate flavouring of this kebab which has an assortment of elusive tastes dancing on your tongue as you are savouring this kebab. In fact, so delicate the flavouring of the kebab that I would recommend that you eat it by itself.

I have seen recipes that use onions, ginger-garlic paste, and other such seasonings. However, I preferred this version which is mildly spiced but with aromatic spiced.

Makes: 10 x 2″ Dahi ke Kebab

Time to Make Hung Curd: 6 to 8 Hours

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes


  1. Hung Curd – 2 Cups
    Regular Curd – 6 Cups (Curd with ~1 litre of milk)
  2. Green Chillies – 3
  3. Cloves – 3 or 4
  4. Cinnamon – 3/4″ square piece
  5. Green Cardamom – 2
  6. Roasted Chana Dal or Bhuna Dal – 1/3 Cup
  7. Salt to Taste
  8. Ghee or Oil for shallow frying
Dahiwale Kebab - Yogurt Kebab

Dahiwale Kebab – Yogurt Kebab

Method to Make Hung Curd – 1

  1. Pour the regular dahi/yogurt into a large muslin or thin cotton cloth.
  2. Tie-up the ends of the cloth and hang the bundle from a tap or a cupboard handle.
  3. Place a vessel under the bundle to collect the whey.
  4. Let the bundle hang for about 6 to 8 hours till you get firm hung curd.
  5. You can save the whey to make chapati dough.

Method to Make Hung Curd – 2

  1. Cover a colander a large cotton or muslin cloth.
  2. Place/suspend the colander in a vessel such that there is at least 2-3″ space between the bottom of the colander and the inside of the vessel. This is the space in which the whey will collect. If you do not have enough space then the whey will touch the hung curd and make it wet.
  3. Pour the dahi/yoghurt into the cloth.
  4. Let the whey drain for 30 to 60 minutes.
  5. Fold the cloth over to form a bundle.
  6. Place a flat, heavy weight on the bundle.
  7. Let the whey drain for further 4 to 6 hours.
  8. You can save the whey to make chapati dough.

Method to Make the Dahi ke Kebab

  1. Grind the cloves, cinnamon, green chillies, cardamom seeds, and roasted chana dal into a fine powder.
  2. Place hung curd in a bowl.
  3. Add the ground roasted dal powder and salt.
  4. Mix well to form a soft dough that just about holds shape. It should not be very firm.
  5. Grease your palms lightly.
  6. Grease a plate.
  7. Divide the dough into 10 equal portions.
  8. Roll each portion into a ball.
  9. Pat each ball into a round shape about 1/2″ thick.
  10. Place each kebab on to the greased plate.
  11. Heat a non-stick pan till it is just about hot. The pan should not be very hot.
  12. Spread about about 1/2 tsp of oil or ghee.
  13. Place a few kebabs on the heated pan with at least 2″ space between adjacent kebabs.
  14. If required, drizzle a few drops of ghee or oil along the edges of the kebabs.
  15. Cook for about 2-3 minutes.
  16. Cook till the side touching the pan is lightly browned.
  17. Flip over and cook till the other side is lightly browned.
  18. Cook the remaining kebabs in the same way.
  19. Serve the Dahi ke Kebab warm with some Dahiwali Pudina Chutney.
Dahi ke Kebab

Dahi ke Kebab


  • Ensure that the hung curd is firm. It is of the required consistency if it holds shape if you roll it into a ball.
  • The amount of roasted chana you will need will vary a bit based on the moisture content in the hung curd.
  • Do remember to grease your palms before you roll the kebabs because otherwise it may stick to your fingers. This is the reason why we grease the plate as well.
  • You could also transfer each kebab directly into the heated pan. However, I have found that the kebabs cook very fast and so you will have to multi-task efficiently to avoid burnt Dahi ke Kebab.
  • While making the hung curd, I use Method 2 and keep the colander (weight et al) in the fridge overnight.

I am taking this wonderful starter to the party at Fiesta Friday #72.

Ragi Dosa or Nachni Dosa (Finger Millet Pancake)

Ragi Dosa, Nachni Dosa, Finger Millet Pancake

Ragi Dosa, Nachni Dosa, Finger Millet Pancake

Ragi or Nachni (Finger Millet) is a power house of nutrients. It is rich in calcium, iron, fibre, amino acids and anti-oxidants. People in Karnataka and Andhra Pradesh often have Ragi Malt (Ambali) for breakfast. I have been trying to incorporate Ragi into my diet and one of the ways I like is in the form of Ragi Dosa.

This dosa looks different but has a taste quite similar to that of Rava Dosa or Godhuma Dosa. And then there is the fact that this is an instant dosa. No soaking, no fermenting, no grinding. :-)

Makes: 12 to 16

Preparation Time: 10 Mins

Time per Dosa: 3-4 Minutes


  1. Ragi Flour – 1 Cup
  2. Wheat Flour – 1/4 Cup
    Rice Flour – 1/4 Cup
  3. Sour Yogurt – 1/2 Cup (optional, omit for a vegan version)
  4. Green Chillies – 3
  5. Cumin Seeds – 1 tsp
  6. Water – 2 Cups
  7. Salt to Taste
  8. Oil to Fry

Method to Make the Batter for Ragi Dosa

  1. Chop the green chillies to fine pieces.
  2. Pound together the cumin and green chillies to a coarse paste.
  3. Beat the yogurt to a smooth paste.
  4. Mix together the yogurt and water to form thin butter milk.
  5. Add the buttermilk to the ragi flour and wheat/rice flour slowly.
  6. Keep mixing to avoid lumps.
  7. Add green chilli-cumin paste and salt to the ragi dosa batter.
  8. Mix well.
  9. Set aside for 10 Minutes.

Method to Make the Batter for Ragi Dosa

  1. Heat a tava.
  2. If you are using a regular (iron) tava, add about 1/2 tsp oil and spread evenly along the surface.
    If you are using a non-stick tava, you don’t need to add any oil.
  3. Mix the ragi dosa batter well.
  4. Ensure that the tava is really hot.
  5. Using a small cup, pour the ragi dosa batter in a circular fashion to create a dosa. Do not spread like a regular dosa.
  6. Drizzle a few drops of oil along the edges, if required.
  7. Let the dosa cook.
  8. Using a spatula, loosen the edges and work your way towards the centre.
  9. Flip the dosa over.
  10. Let the dosa cook for 1-2 minutes.
  11. Serve hot with Molaga Podi or Coconut Chutney.


  • I use both wheat flour and rice flour.
  • The batter should be thin.
  • Before making each dosa, mix the batter thoroughly. All the flour tends to settle at the bottom.
  • I find that as I make the dosas, I have to add a bit of water to the batter.
  • When cooking on a non-stick pan, if you want the dosa to be crisp, add a few drops of oil. Without the oil, the dosa is soft.
  • You could add finely chopped onions to the batter, if required.

Avial or Aviyal (Mixed Vegetable Stew with Coconut, Cumin, and Yogurt)

Avial or Aviyal - Mixed Vegetable Stew from Kerala

Avial or Aviyal

I simply love Aviyal (also spelt as Avial). Not only is it simple to make but has the goodness of oh-so-many-vegetables flavoured with a coconut-cumin-green chilli paste and incorporating a touch of sourness from yoghurt or curd.

A staple from the Southern Indian state of Kerala, Avial can be made as spicy or as mild as you want.

Serves: 4

Time: 45 Minutes


  1. Kanda, Suran, or Elephant Yam – 100 grams
  2. Aratikaya, Kela, or Plantain – 1
  3. Budidi Gummidikaya, Safed Bhopla, or Ash Gourd – 100 gms
  4. Gummidikaya, Lal Bhopla, or Red Pumpkin – 100 gms
  5. French Beans or String Beans – 12 to 16
  6. Carrot – 1 small
  7. Drum Stick – 1
  8. Slightly Sour Curd – 1/2 Cup
  9. Green Chillies – 4 or 5
  10. Grated Coconut – 2/3 Cup
  11. Cumin Seeds – 1 tsp
  12. Turmeric – A Large Pinch
  13. Curry Leaves – 4 or 5
  14. Coconut Oil – 1 tbsp


  1. Grind the grated coconut, cumin seeds, and green chillies to a smooth paste with a little water. Set aside.
  2. Wash, peel and dice all vegetables into small pieces.
  3. Cover with just enough water and pressure cook for 2 whistles.
    Cook in an open vessel till all vegetables are done.
  4. While the vegetables are still warm, pour the coconut oil over them.
  5. Add the curry leaves, turmeric and salt.
  6. Mix well.
  7. Drizzle the coconut oil over the vegetable.
  8. Cover the vegetables with the ground coconut paste. Do not mix.
  9. Cover the coconut paste with the yogurt. Do not mix.
  10. Let it rest for 5 to 10 minutes.
  11. With a gentle hand, mix well.
  12. Serve warm with rice and appalam.
Aviyal - A Recipe from Kerala



  • The vegetables should not be over-cooked, else you will have a mushy avail on hand.
  • Do not heat the coconut oil.
  • I sometimes add peas as well.

Try eating Avial with Venn Pongal. :-)

Aviyal - Mixed Vegetable Curry from Kerala

Aviyal – Mixed Vegetable Curry from Kerala

I am taking this wonderfl stew to the party at Fiesta Friday #71!