A Collection of Recipes Using Kairi, Mammidikaya or Raw Mango


With summer in full swing (well, it seems to be playing truant in Mumbai this year), mangoes of all shapes and sizes are everywhere.

You can enjoy raw and ripe mangoes in many ways. Here are some recipes that use raw mangoes.

Bendakaya Perugu Pachadi (Vendakkai Thayir Pachadi or Bhindi Raita)

Bendakaya Perugu Pachadi, Vendakkai Thayir Pachadi, or Bhindi Raita

Bendakaya Perugu Pachadi, Vendakkai Thayir Pachadi, or Bhindi Raita

In summer, I always look for perugu pachadis (raitas or thayir pachadi) of all kinds to cool off! One of my favourites in this category is Bendakaya Perugu Pachadi (Vendakkai Thayir Pachadi or Bhindi Raita). There is something about crunchy fried bendakaya in cool and creamy curd that is soothing.

This simple pachadi is a simpler version of the Kerala Vendakka Kichadi, which uses coconut, cumin, and green chillies as a seasoning.

Serves: 4


  1. Bendakaya or Bhindi – 12 to 15
  2. Yogurt or Dahi – 2 Cups
  3. Chilli Powder – 1/2 tsp
  4. Mustard Seeds – 1/2 tsp
  5. Red Chillies – 2
  6. Curry Leaves – 6 to 8
  7. Oil – 2 tbsp
  8. Salt to Taste


  1. Wash the bendakaya and pat dry.
  2. Chop off the ends.
  3. Cut each bhindi into 1/4″ thick pieces.
  4. Heat 1.5 tbsp oil.
  5. Add the bendakaya to it.
  6. Over medium flame, stir-fry the bendakaya till the pieces are crisp.
  7. Turn off the heat and sprinkle the chilli powder on the fried bendakaya pieces.
  8. Set aside.
  9. Beat the yogurt till it is smooth.
  10. Add salt and mix well.
  11. Just before eating:
    1. Add the fried bendakaya pieces to the beaten yoghurt.
    2. Heat 1/2 tbsp oil.
    3. Add mustard seeds and wait till they splutter.
    4. Add the split red chillies and curry leaves.
    5. Stir-fry for a few seconds.
    6. Add the tempering to the Bendakaya Perugu Pachadi.
  12. Serve as a side-dish during a regular meal.


  • Do not add the fried Bendakaya to yoghurt well before eating. Then you will have soft pieces. This Pachadi tastes best when the Bendakaya is crunchy.

Bendakaya Perugu Pachadi, Vendakka Thair Pachadi or Bhindi Raita

Kaju Anjeer Milkshake (Cashew and Fig Milkshake)

Kaju Anjeer Milkshake - Cashew and Fig Milkshake

Kaju Anjeer Milkshake

With the onset of summer, my desire to eat a breakfast goes into a tailspin. I cannot be tempted to sit down to a breakfast in hot an sultry Mumbai. Forgoing breakfast makes me hungry and crabby, so I resort to drinking filling milkshakes as an alternative.

One of my most favourite milkshakes ever is Kaju Anjeer Milkshake. I first had this absolutely delicious drink at Shiv Sagar in Juhu. I used to be a regular at this restaurant so much so that the people there knew what I would want to order. :-)

Depending on my mood and time of day, it would be Pav Bhaji, Dal Khichadi with Papad with Chaas, or then Kaju Anjeer Milkshake.

Kaju Anjeer Milkshake is quite heavy and since Shiv Sagar served it in a tall glass, just the milkshake would be a meal in itself. And the best part was that I would not miss a meal because Shiv Sagar used to make the milkshake so thick that I had to eat it with a spoon! I have often been offered ice-cream as a topping but have never had the courage to try it because I had trouble finishing the milkshake by itself. :-)

I tried to make Kaju Anjeer Milkshake just the way I used to have it at Shiv Sagar and came pretty close to the original thing.

Serves: 2
Soaking Time: 30 Mins

Blending Time: 2 Mins


  1. Dried Figs or Anjeer – 6
  2. Cashews or Kaju – 1/4 Cup
  3. Cold Milk – 2 Cups
  4. Honey – 2 tsp (optional, Anjeer is sweet enough)

Method to Make the Cashew and Fig Milkshake

  1. Place the dried figs in a small bowl.
  2. Add just enough water so that the figs are covered.
  3. Soak the figs for 30 minutes.
  4. Grind the dried figs and cashews into a coarse using the water the figs were soaked in.
  5. Blend the cashew-fig paste with the milk and honey.
  6. Serve cold.
Kaju Anjeer Milkshake - Cashew and Fig Milkshake

Kaju Anjeer Milkshake – Cashew and Fig Milkshake

I am taking this to the party at Fiesta Friday #62!

Fiesta Friday

Hariyali Paneer Tikka – Grilled Cottage Cheese Marinated in Coriander, Mint, and Yoghurt

Hariyali Paneer Tikka - Grilled Cottage Cheese in a Coriander Mint Yoghurt Marinade

Hariyali Paneer Tikka

There is nothing better in this world than soft, fresh, creamy Paneer; or so is my belief. And when I am able to marry this Paneer with something tangy and spicy, I am in heaven.

Hariyali Paneer Tikka is just the dish for such a result. Super simple to make and just as delicious, this dish makes for a great starter. (Or then if you are like me, it will be an entire meal; I need my protein, you see. :p)

Serves: 4

Preparation Time: 15 Minutes

Marination Time: 1-2 Hours

Grilling Time: 10 Minutes


  1. Paneer or Cottage Cheese – 400 gms
  2. Fresh Coriander – 1.5 Packed Cups
  3. Fresh Mint – 0.5 Packed Cup
  4. Green Chillies – 3
  5. Grated Ginger – 1 tsp
  6. Garlic Cloves – 2
  7. Curd or Yogurt – 1/2 cup
  8. Besan or Gram Flour – 1 tsp (optional)
  9. Chaat Masala – 1 tsp
  10. Garam Masala – 1/2 tsp
  11. Lemon Juice – 1 tbsp
  12. Salt to Taste
  13. Oil for Pan Grilling


  1. Hang the curd in a cotton cloth to get rid of all the whey. Save the whey, you can use it to make roti dough.
  2. Grind the coriander, mint, green chillies, ginger, and garlic to a smooth paste with as little water as possible.
  3. Create a marinade by mixing together the green paste, garam masala, chaat masala, salt and hung curd. The marinade should be thick in consistency.
  4. If the marinade is thin or runny, add besan gradually and mix till it is thick. Beware of adding too much besan because then the marinade will taste of besan.
  5. Cut the paneer into 1.5″ squares that are about 0.5″ thick.
  6. Add the paneer pieces to the marinade and mix well till all paneer pieces are well coated with the marinade.
  7. Set aside for 1-2 hours.
  8. Heat a pan or a tava.
  9. Grease the tava with a few drops of oil.
  10. Shake off the extra marinade from the paneer pieces and place them on the pan. Grill in batches, if required.
  11. Over medium heat, grill the paneer pieces till the side touching the pan is lightly browned.
  12. Flip over and grill the other side.
  13. Serve warm as a starter.


  • You can use the extra marinade as a tangy dip. :-) I saved it and made Hariyali Mushroom the next day.
  • Do marinate the pieces for at least an hour, otherwise the paneer does not turn tangy.
  • I have found that if I use thick yogurt, I do not need the besan.
Hariyali Paneer Tikka

Hariyali Paneer Tikka

Mixed Vegetable Rava Upma – Savoury Cream of Wheat with Vegetables

Mixed Vegetable Upma

Mixed Vegetable Upma

Upma is a light and filling breakfast or tiffin (afternoon snack) item that is very popular in South India. I have already written about tomato upma and onion upma. Today I am writing about Vegetable Upma.  

I love to have this version of Upma with Coconut Chutney or then Magai Perugu Pachadi.

Here is the recipe for this simple, healthy, tasty breakfast item.

Serves: 4

Time: 20 Minutes


  1. Rava, Semolina, or Cream of Wheat – 1 Cup
  2. Onion – 1 small
  3. Potato- 1 small
  4. Carrot – 1 small
  5. Peas – 1/2 cup
  6. Udad Dal or Husked Black Gram – 1 tsp
  7. Rai or Mustard Seeds – 1/2 tsp
  8. Green Chillies – 3
  9. Grated Ginger – 1 tsp
  10. Water – 2.5 Cups
  11. Curry Leaves – 6 to 8
  12. Oil – 1 tbsp
  13. Ghee – 1 tsp (Optional)
  14. Salt to Taste

Vegetable Upma - The Ingredients


  1. Over medium heat, dry roast the rava till it just starts to change colour. Stir continuously.
  2. Set aside the roasted rava.
  3. Peel and chop the onion into 1/4″ pieces.
  4. Peel and chop the potato into 1/4″ pieces.
  5. Peel and chop the carrot into 1/4″ pieces.
  6. In a kadai or a wok, heat the oil.
  7. Add mustard seeds and wait till they splutter.
  8. Add the udad dal and fry till the dal turns light brown in colour.
    Vegetable Upma - The Tempering
  9. Add the potato and carrot pieces.
  10. Stir-fry for a couple of minutes.
    Vegetable Upma - Add Potato and Carrot
  11. Add the onion pieces and stir-fry till the onion just starts to turn transparent.
  12. Slit the green chillies.
  13. Add the green chillies, grated ginger, and curry leaves.
    Vegetable Upma - Add Curry Leaves
  14. Stir fry for a minute.
  15. Add 2.25 cups of water and salt.
  16. Bring the water to a boil.
    Vegetable Upma - Add Water and Salt
  17. Turn the heat to low.
  18. Add the roasted rava while stirring continuously to ensure that no lumps are formed.
  19. Mix well.
    Vegetable Upma - Add the Rava or Semolina
  20. Increase the heat to medium.
  21. Cover the kadai and let the upma cook for 5 minutes.
  22. Uncover and mix well.
  23. Cook for a few minutes more till all the water is absorbed and the rava is cooked.
  24. Turn off the heat.
  25. Add the ghee and mix well.
    Vegetable Upma - Cook till the Water is Absorbed and Ghee
  26. Serve hot with Coconut Chutney, Magai Perugu PachadiMolaga Podi or Nimmakaya.


  • Do not fry the onions till they are brown. The upma will have a faintly bitter aftertaste if you do.
  • Just add enough salt to the water such that the water starts to taste slightly salty.
  • Resist the temptation to add more water. The Upma will cook in the water we have added.

I am taking to the party at Fiesta Friday #61!

Fiesta Friday


Tuesday’s Table:

Sweet Corn and Spinach Curry‏ – Guest Post by Dimple of Shivaay Delights

Sweet Corn and Spinach Curry

Sweet Corn and Spinach Curry

Dimple of Shivaay Delights was one of my earliest “blogging friends”. Her comments are always so encouraging and Dimple as a person is always so full of Joie de Vivre and positive energy. This attitude is also reflected in her recipes which are colorful, simple, delicious and healthy. :-)

I don’t know why it took me so much time to ask her for a guest post, but I am glad I did because she gave me this spicy and sweet curry that tickles the taste buds!

Do visit Dimple’s blog at http://shivaaydelights.com/ to see the wonderful recipes she posts, especially recipes like her Lemon & Lime Coconut Cake. :-)

Over to Dimple!

When my dear friend Aruna asked me to do a guest post for her wonderful blog, I jumped at the chance.  She has always been an inspiration to me and I am always  learning so much from her gorgeous culinary recipes.

Here I would like to share a curry that I made as I fancied something spicy yet sweet.  Perfect with soft chapatis and rice.  Hope you enjoy friends….


  1. 1 bag baby spinach
  2. 2 cups tinned sweetcorn
  3. 1 large red bell pepper
  4. 3 cloves garlic
  5. 1 tsp ginger puree
  6. 200g tomato passata
  7. 2 tbsp sunflower oil
  8. Pinch of mustard and cumin seeds
  9. 1 tsp cumin & coriander powder
  10. 1 tsp pau bhaji masala or more to taste
  11. ½ tsp turmeric powder
  12. ½ tsp chilli powder
  13. Salt to taste


  1. Blitz the spinach, pepper, garlic and ginger along with the tomato passata in a food processor until you have a pesto kind of consistency.
  2. In a large saucepan heat the mustard and cumin seeds in the sunflower oil on a medium heat.
  3. Once the seeds start to pop, slowly add in the spinach and pepper mixture.
  4. Throw in all seasoning and spices plus sweetcorn, stir and cover, reduce to a low heat.
  5. Cook for 15 to 20 minutes, stirring occasionally.
  6. Serve with some chapatis and rice or use as a topper on some naan bread.
Sweet Corn and Spinach Curry

Sweet Corn and Spinach Curry

Sri Rama Navami Naivedyam Recipes (March 28, 2015)

March 28, 2015 is Sri Rama Navami or the festival that celebrates the birth of Sri Rama. It also marks the end of Chaitra Navaratri.

The traditional naivedyam for Sri Rama Navami includes:

  • Panakam – A cooling drink made with dried ginger, jaggery, and pepper
  • Vada Pappu – A soaked moong and cucumber salad
  • Chalimidi – A sweet made with rice flour
  • Majjiga – Spiced Buttermilk

In Andhra Pradesh, the Sree Seetha Ramachandra Swamy temple at Bhadrachalam is the centre of some glorious celebrations. This is a temple constructed by Kancharla Gopanna who was popularly known as Bhakta Ramadas, who was a also a great composer.

You can listen to some beautiful renditions of Ramadasu Kritis at http://www.bhadrachalarama.org/ramadasukeerthnaas.html

Shree Rama Rama Rameti
Rame Raame Manorame
Sahasranaama Tat Tulyam
Raama Naama Varaanane||

Carrot Hesarubele Kosambari – Carrot and Split Mung Salad – Rama Navami Special

Carrot and Moong Dal Salad

Carrot Kosambari

Kosambari is a traditional naivedyam for Rama Navami which heralds the end of Chaitra Navaratri. I have already written about the traditional Kosambari which is made from Cucumber and Moong Dal.

Here is a version of Kosambari made with carrot. I make it often through the summer as it is a light, tangy, crunchy salad.

Serves: 2


  1. Grated Carrot – 1 Cup
  2. Moong Dal – 1/2 Cup
  3. Grated Coconut – 1/4 Cup
  4. Green Chillies – 2
  5. Lemon Juice – 1 tbsp
  6. Mustard Seeds – 1/2 tsp
  7. Curry Leaves – 4 to 6
  8. Oil – 1 tsp
  9. Salt to Taste

Carrot Kosambari - The Ingredients


  1. Soak the moong dal in water for about 1 hour.
  2. Drain all the water from the moong dal.
  3. Chop the green chillies to very small pieces.
  4. Mix together the grated coconut, drained moong dal, grated carrot, lemon juice, green chillies, and salt.
  5. Heat the oil.
  6. Add the mustard seeds.
  7. When the mustard seeds start to crackle, turn off the heat.
  8. Add the curry leaves to the hot oil and mix.
  9. Add the tempering to the Carrot Kosambari.
  10. Let the Carrot Kosambari rest for at least 10 minutes.
  11. Serve as a part of a meal or eat like a salad.
Carrot Kosambari for Rama Navami Karnataka or Udupi Cuisine

Carrot Kosambari


I am taking this to the party at Fiesta Friday #60!

Fiesta Fridayand



Kothambir Vadi – Coriander Fritters – A Low Oil Version


Kothambir Vadi

Kothambir Vadi

Kothambir Vadi or fritters made with Coriander (Kothmir) and chickpea flour (besan) is a great tea-time favourite is Maharashtra.

I was reminded of it when one of my team member’s wives sent me some. Her version was loaded with Coriander and oh-so-crumbly-and-light and this is what I made last weekend.

Kothambir Vadi could be deep-fried or shallow-fried and I chose the latter option. Also, the consistency and texture depends on the proportion of besan to fresh coriander. Higher the proportion of Kothambir, lighter and more crumbly is the vadi.

You could also eat the vadi by itself, after it has been steamed and before it is fried. At this stage it is cooked and is delectable in itself!

Makes: 10 to 12

Time: 60 Minutes


  1. Besan or Chickpea Flour – 1.5 Cups
  2. Kothambir or Fresh Coriander Leaves – 2 Cups
  3. Hari Mirch or Green Chillies – 3 or 4 (more if you want the vadi spicier)
  4. Adrak or Fresh Grated Ginger – 1 tsp
  5. Til or Sesame Seeds – 1 tbsp
  6. Haldi or Turmeric – 1/4 tsp
  7. Tel or Oil – 3-4 tbsp
  8. Namak or Salt to Taste
  9. Paani or Water as Required
Kothambir Vadi - The Ingredients

Kothambir Vadi – The Ingredients


  1. Sieve together the besan and turmeric.
  2. Chop the fresh coriander leaves to very fine pieces.
  3. Grind together the green chillies and ginger to a coarse paste.
  4. Dry roast/toast the sesame seeds till they start to change colour.
  5. Mix together the besan, turmeric, coriander, green chilly-ginger paste, and sesame seeds.
  6. To this dry mix, add some salt and mix well.
  7. Gradually add water and make a firm yet pliable dough.
  8. Oil your hand with about 1/2 tsp of oil.
  9. Roll the dough into a 8″ inch log about 2″ in diameter.Kothambir Vadi - Ready Dough
  10. Oil a colander or a vessel with a flat base.
  11. Place the roll in a colander or vessel. Ensure that there is enough space for the roll to expand a bit (about 30%).
  12. If you are using a colander, place it in another vessel.
  13. In a pressure cooker, add enough water to form a 1.5″ layer.
  14. Place the vessel with the uncooked dough the pressure cooker.
  15. Steam for 10 minutes.
  16. Let the cooker cool for about 15 minutes till it is just warm.
  17. Open the cooker and take out the steamed Kothambir Vadi roll.Kothambir Vadi - Steamed
  18. Cut the roll into slices that are about 1/2″ thick.Kothambir Vadi - Cut into Slices
  19. Heat a tava and oil with about 1 tbsp oil.
  20. Place the Kothambir Vadi into the pan.
  21. Cook over medium heat for about 7 minutes or till the side touching the tava starts to brown. Drizzle a few drops of oil along the edges of the Vadi, if required.
  22. Flip over.
  23. Drizzle a few drops of oil along the edges of the vadis.Kothambir Vadi - Toast the Other Side
  24. Cook till the flip side starts to brown as well.
  25. Serve hot by itself or with Tomato Ketchup!
    Kothambir Vadi - Ready to Enjoy

I am taking this tasty snack to the parties at:

Recipes for Ugadi, the Telugu New Year (March 21, 2015)


ఉగాది శుభాకాంక్షలు! Ugadi Shubhakankshalu! 


Ugadi, the Telugu New Year, is a time of celebration with family and friends. Here are a few recipes for dishes traditionally prepared on Ugadi:

Paruppu Adai (Mixed Lentil Pancake/Mixed Dal Dosa)

Parippu Adai

Parippu Adai with Jaggery

On weekends, I like to have a “different” breakfast. By different, I mean not idli, upma, poha… etc. which are my staple for weekdays. So I have a wide variety of dosas (and variations thereof) that I like to make.Two  of my favorites are Pesarattu and Paruppu Adai.

I have already posted the recipe for Pesarattu, so here is the recipe for Paruppu Adai.

To all my health and diet conscious friends: Want a yummy protein-packed, fibre-rich breakfast? Try this dosa. :-)


  1. Rice – 1/2 Cup
  2. Kandi Pappu/Tuvar Dal/Pigeon Pea – 1/4 Cup
  3. Senaga Pappu/Chana Dal/Bengal Gram – 1/4 Cup
  4. Pesalu/Moong/Green Gram – 1/8 Cup
  5. Asafoetida – 1/4 tsp
  6. Red Chilli Powder – 1 tsp
  7. Turmeric – 1/4 tsp
  8. Salt to Taste
  9. Oil 


  1. Soak rice and dals with enough water for at least 6-8 hours.

    Paruppu Adai - The Soaked Dals and Rice

    Paruppu Adai – The Soaked Dals and Rice

  2. Drain the water, and wash the soaked rice and dal well.
  3. Add salt, turmeric, red chilli powder, and asafoetida.

    Paruppu Adai - Ready for Grinding

    Paruppu Adai – Ready for Grinding

  4. With a little water, grind the soaked rice-dal mix into a coarse thick paste.

    Paruppu Adai - The Ground Batter

    Paruppu Adai – The Ground Batter

  5. Heat a tava till its hot.
  6. Add 1 tsp oil and spread over the entire surface.

    Paruppu Adai - Oil the Tava

    Paruppu Adai – Oil the Tava

  7. Turn the heat to medium-low.
  8. Using a heavy ladle, pour a ladle-full of batter into the centre of the tava.
  9. Use the ladle and spread outwards to form a thickish round dosa.

    Paruppu Adai - Spread the Batter

    Paruppu Adai – Spread the Batter

  10. Turn up the heat and drizzle a little oil along the edges.
  11. Wait till the surface dries out. Rotate the pan if required.
  12. Using a spatula, loosen the edges of the dosa and work towards the middle.
  13. Flip the dosa over.
  14. If required, drizzle a little oil along the edges.
  15. Let the flip side of the dosa cook.
  16. Fold in half.

    Paruppu Adai - Ready to Eat

    Paruppu Adai – Ready to Eat

  17. Serve hot with jaggery and fresh white butter.


  • Some people make a hole at the centre of the dosa or small cuts on the surface of the dosa, and drizzle a few drops of oil in these holes to ensure that the dosa is well cooked and crisp.
  • The batter should be thicker than a regular dosa but thinner than that of idli. :-)

Homemade Sambar Podi or Sambar Powder

Freshly Made Sambar Powder

Freshly Made Sambar Powder

When one is a blogger, one gets so caught up in thinking up new and exotic recipes that basics sometimes take the back seat or indeed, are forgotten. At least that is the case with me.

It was while writing about Paruppu Urundai Kuzhambu that I realised that I had not posted the recipe for Sambar Powder and so set about rectifying this oversight.

There are oh-so-many variations of Sambar Powder. In fact, there must be more than one version in every district in South India! :-)

This recipe for Sambar Powder is the one I make at home. I make it in small batches because I love the aroma of fresh Sambar Powder.

An important caveat: Most recipes for Sambar Powder call for a lot of red chillies. You should use your judgement based on the spiciness of the chillies you have. In this recipe, I have used fewer chillies because the ones in my home are really spicy!

Makes: 2 Cups

  1. Tuvar Dal or Husked Split Pigeon Pea – 2 tbsp
  2. Channa Dal or Husked Split Bengal Gram – 2 tbsp
  3. Urad Dal or Husked Split Black Gram – 2 tbsp
  4. Saboot Dhania or Coriander Seeds – 1.5 cup
  5. Akha Spicy Dry Red Chillis – 2 Packed Cups
  6. Methi Dana or Fenugreek Seeds – 1 tbsp
  7. Jeera or Cumin Seeds – 1 tbsp
  8. Kali Miri or Whole Pepper – 1 tbsp
  9. Haldi or Turmeric Powder – 1/2 tbsp
  10. Hing or Asafoetida – 1 tsp


  1. Inaheavy-bottomedkadhai, over medium flame, dry roast all the dals together.

    Sambar - Dry Roast the Dals

    Sambar – Dry Roast the Dals

  2. Roast till the dals turn golden brown.

    Sambar Powder - The Roasted Dals

    Sambar Powder – The Roasted Dals

  3. Add Fenugreek seeds and dry roast for 2 minutes.

    Sambar Powder - Add Fenugreek Seeds

    Sambar Powder – Add Fenugreek Seeds

  4. Add coriander seeds and dry roast till the coriander seeds give off a pleasant aroma.

    Sambar Powder - Add Coriander Seeds

    Sambar Powder – Add Coriander Seeds

  5. Add pepper and cumin, and dry roast for 2 minutes.

    Sambar Powder - Add Pepper and Cumin Seeds

    Sambar Powder – Add Pepper and Cumin Seeds

  6. Add the red chillies and dry roast till they start to change colour.

    Sambar Powder - Add Red Chillies

    Sambar Powder – Add Red Chillies

  7. Remove into a plate and set aside the entire mix to cool.
  8. While the mix is still warm, add the turmeric and asafoetida.

    Sambar Powder - Add Turmeric and Asafoetida

    Sambar Powder – Add Turmeric and Asafoetida

  9. Let the mix cool completely.
  10. Grind to a fine powder.
  11. Store in an airtight bottle.
  12. Make yummy Sambar, Sambar Rice or Paruppu Urundai Khuzhambu.


  • Traditionally, each of the ingredients is roasted separately. I lack the patience to do that. I also find that the method I have used does not change the taste in any way.
  • The proportions I have used will give you a spicy sambar powder. For a milder version, use less chillies (then your sambar powder will not be so red), use a less spicier breed of chillies, or use 1 cup spicy chillies and 1 cup Kashmiri chillies.


Paruppu Urundai Kuzhambu (Lentil Balls in a Tangy, Spicy Gravy) – Recipe by Lalitha Krishnan

Paruppu Urundai Kuzhambu, Lentil Balls in Spicy Tangy Gravy from Tamil Nadu

Paruppu Urundai Kuzhambu

I have been meaning to write about Paruppu Urundai Kuzhambu for the longest time. In fact ever since I started the blog, but have been putting it off. I finally made it over the long Holi weekend and what a wonderful treat it was!

Paruppu Urundai literally means Lentil Balls, while Kuzhambu means a gravy made primarily of Tamarind.

I first tasted this super delicious dish about 6 years ago at the home of Mrs. Lalitha Krishnan, who is the mother of one of my friends. She had made Paruppu Urundai Kuzhambu for her daughter, who apparently loves the dish, and as I was visiting I had a second round of lunch at their home exclusively to taste this dish. :-)

Mrs. Krishnan is a super cook and I have had many a sumptuous meal cooked by her. This is the first of many of her recipes that I hope to share with you.

Serves: 4

Soaking Time: 2 hours

Cooking Time: 45 Minutes

Ingredients for the Paruppu Urundai

  1. Tuvar Dal or Split Pigeon Pea – 2/3 Cup
  2. Red Chillies – 4
  3. Turmeric – 1/4 tsp
  4. Asafoetida – A Large Pinch
  5. Salt to Taste

Ingredients for the Kuzhambu

  1. Sambar Powder – 1 tbsp
  2. Thick Tamarind Pulp – 2 tbsp
  3. Sesame Oil – 1 tbsp
  4. Mustard Seeds – 1 tsp
  5. Curry Leaves – A Few
  6. Salt to Taste

Method to Make the Paruppu Urundai

  1. Wash and soak the Tuvar Dal in 2 cups of water for 2 hours.
  2. Drain the water and leavethesoakedTuvar Dal in the colander for about 15 minutes to drain completely.

    Paruppu Urundai Kuzhambu - Drain the Soaked Dal

    Paruppu Urundai Kuzhambu – Drain the Soaked Dal

  3. Add the soaked dal to the grinder.
  4. Add salt, red chillies, turmeric, and asafoetida.

    Paruppu Urundai Kuzhambu - Grind the Dal, Red Chilli, Turmeric and Salt

    Paruppu Urundai Kuzhambu – Grind the Dal, Red Chilli, Turmeric, Asafoetida, and Salt

  5. Grind to a coarse paste.

    Paruppu Urundai Kuzhambu - The Ground Paruppu Urundai Paste

    Paruppu Urundai Kuzhambu – The Ground Paruppu Urundai Paste

  6. Add the paste to a coldwokorKadhai.

    Paruppu Urundai Kuzhambu - Dry Roast the Paste

    Paruppu Urundai Kuzhambu – Dry Roast the Paste

  7. Dry roast the paste till the raw smell disappears and the paste dries out just bit. Do not fry the paste too much because then the Urundai will be rock hard.

    Paruppu Urundai Kuzhambu - The Roasted Paste

    Paruppu Urundai Kuzhambu – The Roasted Paste

  8. Let the paste cool.
  9. Divide the paste into 12-16 equal portions.
  10. Rolleachportion into a ball (urundai).

    Paruppu Urundai Kuzhambu - Make the Urundai

    Paruppu Urundai Kuzhambu – Make the Urundai

  11. Set aside the Paruppu Urundai.

Method to Make the Kuzhambu

  1. Dissolve the tamarind paste in 1 cup of water.
  2. In a large vessel or wok, heat the sesame oil.
  3. Add the mustard seeds and wait till they splutter.

    Paruppu Urundai Kuzhambu - Heat Sesame Oil and Add Mustard Seeds

    Paruppu Urundai Kuzhambu – Heat Sesame Oil and Add Mustard Seeds

  4. Add the Sambar Powder, Curry Leaves, and diluted Tamarind Paste.
  5. Bring to a boil.

    Paruppu Urundai Kuzhambu - Add Tamarind Paste and Sambar Powder

    Paruppu Urundai Kuzhambu – Add Tamarind Paste and Sambar Powder

  6. Add 2 cups of water and boil till the Kuzhambu reduces by a third. The Kuzhambu will be watery at this stage; it will thicken after you add the Urundai.

    Paruppu Urundai Kuzhambu - Add Water and Boil

    Paruppu Urundai Kuzhambu – Add Water and Boil

  7. Reduce the flame.
  8. Add the Paruppu Urundai to the Kuzhambu. The Paruppu Urundai will sink to the bottom.

    Paruppu Urundai Kuzhambu - Add the Balls to the Boiling Kuzhambu

    Paruppu Urundai Kuzhambu – Add the Balls to the Boiling Kuzhambu

  9. Over medium heat, continue to boil the Kuzhambu till the Paruppu Urundai float to the top. This is how you know the Urundai are cooked. The Kuzhambu would have also thickened and reduced in quantity at this stage.
  10. Turn off the heat.
  11. Add salt and mix well.
  12. Serve with steamed rice.
  13. Enjoy!

    Paruppu Urundai Kuzhambu

    Paruppu Urundai Kuzhambu

I am taking this to the party at Fiesta Friday # 59.

Fiesta Friday

Mango Dal – Konkani Style (Ambe Daali or Lentils with Raw Mango)

Konkani Style Mango Dal or Ambe Daali

Konkani Style Mango Dal or Ambe Daali

Mammidikaya Pappu or Andhra Style Raw Mango Dal was the very first recipe that I posted when I started the blog. And as is wont with something new I told all my friends that I had started a blog. One of the many who visited my blog was my friend Almas. The instant tip that I got from her was make the same dal and add some coconut to the tempering as the Konkanis do.

As you can see it tool me 3 years to try this and now I am kicking myself about why I did not try it earlier!

So this past week, when I made Mango Dal, Almas Style!


  1. Tuvar Dal  – 1 Cup
  2. Raw Mango – 1 Large (or 2 Small)
  3. Red Chillies – 2-3 (more if you like it hot, as I do!)
  4. Mustard Seeds  – 1/2 tsp
  5. Ghee – 1/2 tsp
  6. Turmeric – 1/4 Tsp
  7. Water – 2 to 3 Cups
  8. Garlic Cloves – 4 to 6 (Optional)
  9. Grated Coconut – 2 tbsp
  10. A few curry leaves
  11. Salt to Taste


  1. Soak tuvar dal in 2 cups water for about an hour.
  2. Peel the mango and chop into 1/2″ pieces.
  3. Pressure cook the dal and mango pieces separately till done.
  4. Mash the dal.
  5. In a heavy bottomed vessel, heat ghee on a low flame till it melts.
  6. Add mustard seeds and wait till they splutter.
  7. Add the garlic pods and fry till golden brown.
  8. Add split red chillies, turmeric, and curry leaves.
  9. Stir fry for a few seconds.
  10. Add the grated coconut and saute for a few seconds.
  11. Add dal, mango pieces, and salt.
  12. Add some water, if required.
  13. Mix well and bring to a boil.
  14. Serve hot with rice and ghee.
Konkani Style Mango Dal or Ambli Daali Saar

Konkani Style Mango Dal or Ambli Daali


  • Soaking the dal is just a way of making it cook faster.
  • Do not mix the dal and the mango before cooking. The sourness in the mango stops the dal from cooking easily.
  • Mango pieces are done when they look transparent and can be mashed by hand.
  • You can make this dal to be thick or to have pouring consistency like sambar.
  • We often have Potato Fry or Bhindi Fry as a side-dish.


Dharwad Pedhas or Mathura Peda with Dulce de Leche – Quick and Easy

Dharwad Pedha or Mathura Peda

Dharwad Pedha or Mathura Peda

It all started with someone posting pictures of Dharwad Peda (aka Mathura Pedha) on one of the Facebook food groups and thanking Aparna Bhat for her awesome recipe. Normally, I am able to wait a week or so before trying tempting recipes, but not this time.

You see Dharwad Pedha is one of my most favouritest food in this whole wide world, as my family and Dr. Dixit will testify. Who is Dr. Dixit, you say? He is a colleague of my mother’s and a family friend. Each time Dr. Dixit went to Dharwad (his hometown) he would get us generous amounts of Dharwad Pedha and Belgaum Kunda. In fact, I used to so so look forward to Dr. Dixit’s visit to his native place so that he could get me some. :-)

As you can see, I looked forward to Dr. Dixit’s bi-annual visits to Dharwad more than him! :D

So when I saw that you could make Dharwad Pedas quickly at home, I was ecstatic and tried the recipe immediately.

The recipe I followed was Aparna’s Dharwad Pedha. However, I used Mava and made the pedha in an iron kadai. The appearance and texture of my pedha’s is more like that of Mathura Peda, which is grainier than Dharwad Pedha but has the same flavour. I intend to try this Pedha again with milk powder for a smoother texture. I will update this post when I do!

I made Dulce de Leche using condensed milk and in a pressure cooker the day before so it did not take much time to make the pedas.

Dulce de Leche with Condensed Milk and Made in a Pressure Cooker

Dulce de Leche

Do visit Aparna’s marvellous blog called Flavors and Colors. I discovered it just recently and am already a fan.

Makes: 12 to 16

Time: 60 Minutes (With Dulce de Leche already made)


  1. Dulce de Leche – 100 ml
  2. Mava – 100 gms
  3. Caster Sugar – 2 tbsp (optional)


  1. Place the mava in the cold kadhai.

    Dharwad Pedha - Mava in the Kadhai

    Dharwad Pedha – Mava in the Kadhai

  2. Over low flame, heat the mava till it starts to melt a bit.

    Dharwad Pedha or Mathura Peda  - The Heated Mava

    Dharwad Pedha or Mathura Peda – The Heated Mava

  3. Add the Dulce de Leche to the Mava.

    Dharwad Pedha pr Mathura Peda - Mix the Mava and Dule de Leche

    Dharwad Pedha pr Mathura Peda – Mix the Mava and Dule de Leche

  4. Mix well so that the Mava and Dulce de Leche are well incorporated.

    Dharwad Pedha or Mathura Peda - Khoya  or Mava and Dulce de Leche

    Dharwad Pedha or Mathura Peda – Khoya or Mava and Dulce de Leche

  5. Continue to cook till the mix turns thick.
    Dharwad Pedha or Mathura Peda - The Ready Dough

    Dharwad Pedha or Mathura Peda – The Ready Dough


  6. Let the mix cool.
  7. Divide the mix into 12 or 16 equal portions.
  8. Roll each portion into a ball and flatten it slightly.
  9. You can roll each Pedha in Caster Sugar.
  10. Enjoy!
Dharwad Peda or Mathura Pedha Quick and Easy

Dharwad Peda or Mathura Pedha

Shankarpali, Shakkar Para or Sweet Maida Diamond Biscuit – Holi Special – Fiesta Friday #58

Shakkar Pare or Shankarpali

Shakkar Pare or Shankarpali

Shakkar Pare or Shankarpali are crunchy-muchies of the sweet sort that are a great favourite with Indians. Commonly made during festivals such as Diwali or Holi, these sweet treats are quite popular with young and old alike.

Time: 60 Minutes


  1. Maida or Refined Flour – 1 Cup
  2. Powdered Sugar – 1/4 Cup
  3. Ghee – 2 tbsp
  4. Milk – 3 tbsp or as required
  5. Salt – A Pinch
  6. Oil to Fry

Method to Make the Dough

  1. Sift together the salt, sugar and maida.
  2. Make a well in the centre of the maida.
  3. Melt the ghee and pour it into the well.
  4. Fold some of the maida into the ghee.
  5. Mix the ghee and maida well till the flour is crumbly.
  6. Now gradually mix the milk to form a firm dough. Add just enough milk so that the dough forms into a smooth yet firm ball.
  7. Cover the dough and set aside for 10 minutes.

Method to Make the Shankarpali or Shakkar Pare

  1. Divide the dough into 3 equal parts.
  2. Roll each part into a ball.
  3. Roll one of the balls into a circle. Be sure you do not roll it too thin.
  4. Using a sharp knife:
    1. Cut the circle into 1″ strips.
    2. Now cut the strips diagonally at 1″ intervals so that you have diamond-shaped pieces.
  5. Set the pieces aside.
  6. Repeat the process with the other two balls of dough.

Method to Fry the Shankarpali or Shakkar Pare

  1. In a kadhai or wok, over medium flame, heat enough oil.
  2. To test if the oil is hot enough:
    1. Drop a small piece of dough into the oil.
    2. If the dough rises immediately to the surface, the oil is hot enough.
  3. Drop a few pieces of the Shakkar Pare into the oil.
  4. Fry till the Shakkar Pare are golden brown.
  5. Remove from the oil and place on a kitchen tissue so that excess oil is absorbed.
  6. Repeat steps 3 to 5 to fry the rest of the Shakkar Pare.
  7. Let the Shakkar Pare cool to room temperature.
  8. Store in an air-tight container.


  1. The oil should not be smoking hot. If it is, the Shankarpali will burn.
  2. Be sure to constantly stir the Shankarpali as they fry and keep a sharp eye on them. Because these treats have sugar in them, they tend to brown very quickly.

In fact, this snack would be perfect for the part that is on at Fiesta Friday #58.

Fiesta Friday