Monday, February 13, 2017

Koozh Dosai

Koozh dosai is a very old and traditional recipe, which I feel is slowly fading away from most households, including mine. Whenever it comes to grinding batter, I end up grinding for the regular idly and dosa batter and so all the other varieties always takes a back seat. The Koozh dosai would be a welcome change if you are bored of your regular idly dosas.

This dosa does not have any urad dal. It is made only of raw rice. The most important thing to note in this recipe is that the batter should be well fermented and enough quantity of Koozh should be added to get soft dosas.

What you’ll need
  1. Raw Rice – 2 Cup
  2. Salt to taste
  3. Oil – as needed to make dosas

  1. Wash and soak the rice for 3 to 4 hours.
  2. Now grind the rice into a smooth batter adding water as and when required.
  3. Add salt mix well and let this batter ferment for 8 to 10 hours.
  4. Take a big ladle full of this batter and mix it with 2 cups water. Mix it well without any lumps.
  5. Place this on heat and keep stirring on medium flame, until it starts thickening and becomes translucent. This is called Koozh.
  6. Let this cool well.
  7. Before making the dosas, add this cooled Koozh to the batter and mix well. Add about 2 cups of water and make the batter very thin, like rava dosa batter.
  8. Place an iron pan on heat, drizzle a little oil, mix the batter well and pour a ladle full of batter, start from the outer edges and then move in.
  9. Drizzle oil on the edges. And cook on medium flame flip over and drizzle a tsp of oil and cook until the dosas are done. Repeat with remaining batter.
  10. Serve these delicious dosas with chutney/sambar or molagapodi.

The batter should be well fermented.

The quantity of koozh would be just right, sometimes, the dosa may tear, it might be because the koozh is more in quantiy. So don’t add the whole koozh at a time. Add ¾ th of the koozh make a dosa a check, if the dosas come without any white patches then the koozh is enough. If you see white patches on the cooked dosa, then add more koozh. 

Sunday, January 15, 2017

Lemon Oorugai | Lemon Pickle without Oil

Pickles are an integral part of Indian households and so it is at our home. A proper South Indian meal is incomplete without the customary Thayir Sadam (curd rice) and oorugai. My MIL is an expert when it comes to pickling. Not only our family, but anyone who visits our home and tastes her pickles doesn’t go without asking her for its recipe. Among all the pickles she makes, my favorite is Avakkai and Vadu Mangai. I hope to post these recipes this summer.

Now, is the season for lemons. I am not a huge fan of lemon pickle. But the one I am sharing today is an exception. I learnt this from my grandmother. The USP of this pickle is that it does not use oil. The salt and sugar act as preservatives. Please don't panic! It is not a sweet pickle. The sugar just balances the sourness of the lemon. It tastes really good and is perfect with a bowl of curd rice.

What you'll need
  1. Indian Lemon – 15 medium sized
  2. Red Chilly Powder – 1/3 + 1/8 cup
  3. Salt – 1/3 + 1/8 cup
  4. Sugar 1/3 + 1/8 cup
  5. Fenugreek – 1 tbsp
  6. Asafoetida – ½ tsp

  1. Wash and wipe the lemon well. Let it dry well.
  2. Cut 12 of the lemons into quarters or cut each into 8 pieces. I had approximate 2.5 cup of cut lemon pieces.
  3. Squeeze and extract the juice from the remaining 3 lemons.
  4. Transfer the lemon pieces into a wide glass bowl, add the measured quantities of red chilly powder, salt and sugar. Also add the lemon juice. Mix well.
  5. Scrape the sides of the bowl.
  6. Now, heat a small frying pan, dry roast the fenugreek seeds until they start to pop. Transfer to a plate. To the hot pan add the asafoetida powder fry for few seconds.
  7. Grind the roasted fenugreek seeds with the help of a mortar and pestle.
  8. Add the fenugreek powder and asafoetida to the pickle mixture. Stir well.
  9. Cover with a lid and keep aside.
  10. Keep stirring once everyday. Transfer to a clean and sterilized bottle after about 10 days.
  11. Let it sit at least for a month before consuming by when lemon would have become soft and would have absorbed all the spices well.

  1. Select firm yellow, thin skinned lemon. Make sure there are no black spots or soft spots on the lemon.
  2. Always use a clean and dry spoon.
  3. Keep stirring it once everyday, with a clean dry spoon for at least 10 days.
  4. Store in clean sterilized glass bottle. I recommend, washing the bottle with soap water and then rinsing it with hot water. And dry in sunlight before storing the pickle. 

Sunday, January 8, 2017

Vendhaya Keerai Paruppu Usili

Here I am, with the next recipe in the New Year.  I love paruppu usili period. I have already posted 2-3 usili recipes using different vegetables like Kothavarangai, Cabbage and Vazhapoo. Among these my favourite was Cabbage. But now I have 2 favorites. Cabbage and this Vendhaya Keerai Usili. 

In our house, I had never seen my mother or MIL prepare usili using keerai. A couple of days back, I tasted this usili, prepared by my friend. It was new to me. And I just loved it. I also came to know that usili using murungai keerai is also quite popular. Last week I tried this and it was a big hit at home. My kids also loved it. The flavour of vendhaya keerai with the spiced steamed lentils is just too good. It tastes best as an accompaniment with Vatha Kuzhambu or with Mor Kuzhambu. If you have not tried this before, then do give it a try. I am sure you will love it.

Serves 3 to 4
What you’ll need
  1. Methi Leaves/Vendhaya Keerai – 1 Big Bunch
  2. Tuar Dal – 1/3 Cup
  3. Kadala Paruppu – 1/3 cup
  4. Dry Red Chilly – 2 or 3
  5. Asafoetida – a generous pinch
  6. Salt to taste
  7. To temper
  8. Coconut Oil – 2 tbsp
  9. Mustard Seeds – 1 tsp
  10. Urad Dal – 1 tsp
  11. Red Chilly – 1

  1. Wash and soak the dals for atleast 30 mins along with the dried red chillies.
  2. After 30 mins, drain the water completely, and grind into a coarse paste with red chillies, salt, few curry leaves and asafoetida. Do not add water.
  3. Grease an idly plate with few drops of oil, take a lemon sized ball of the ground dal paste and pat it on the idly moulds. Repeat this until all the dal paste is used up.
  4. Steam this in a cooker/steamer for 5 to 8 minutes or until the dal is cooked. To check, insert a knife through the dal discs, the knife should come out clean.
  5. Let this cool very well. Pulse it again in the mixie, the dal should crumble and resemble a coarse powder.
  6. Meanwhile, clean and wash the methi leaves/vendhaya keerai, I used only the leaves and very tender stock. I had about 2 heaped and tightly packed cup of leaves. Chop them roughly.
  7. Heat a Kadai with oil, temper with mustard seeds, once it splutters, add the urad dal and fry till the dal turns golden, add the red chilly and fry till it turns crisp.
  8. Now add the chopped leaves and saute till the leaves get wilted. Add a little salt.
  9. Next add the ground dal and mix everything very well. Keep sautéing for 5 to 6 minutes or until everything mixes well and resembles a crumble.
Delicious Usili ready. 

  1. Drain water completely from the dals before grinding.
  2. Also grind the dals coarsely without adding any water.

Sunday, January 1, 2017

Kadala Paruppu Pradhaman

Wishing all readers a very Happy New Year!!
It has been a really long time since I last posted a recipe on the blog. Life has become very busy and blog just took a back seat without me even realizing it. But I hope to be more regular this year. So here is to sweet beginnings. 
A delicious pradhaman - Kadala Paruppu Pradhaman. Jaggery and coconut milk like I always say are a match made it heaven, that with the bite of kadala paruppu/channa dal is just amazing. I took out the camera after a really long time and I have not done any justice to the pradhaman. You'll have to just take my word for it and try it out. And I am sure you will not regret it. Now off to the recipe.

Serves 3 to 4
What you’ll need
  1. Kadala Paruppu/Channa Dal – 1/3rd cup
  2. Javvarisi/ Sago – 1/8th cup
  3. Powdered Jaggery – ¾ cup
  4. Thin Coconut Milk – 1 cup
  5. Thick Coconut Milk – ½ cup
  6. Dry Ginger Powder – ¼ tsp
  7. Cardamom Powder – ½ tsp
  8. Ghee – 1 tbsp
  9. Cashew nuts – few

  1. Dry roast the sago and channa dal till the raw smell disappears.
  2. Soak these in water for 10 minutes.
  3. Pressure cook the channa dal and sago with just enough water for 3 to 4 whistles. Let the water level be just above the dal.
  4. Once, the pressure is released, open the cooker and mash the dal lightly.
  5. Heat a heavy bottomed vessel, add the powdered jaggery, with ¼ cup of water. Once the jaggery dissolves, strain for impurities and pour it back in the vessel.
  6. Add the mashed dal and sago to this jaggery syrup. Let it boil for a couple of minutes. Then add the thin coconut milk and boil for 5 to 6 minutes. Keep stirring once in a while.
  7. Once the payasam thicken slightly, remove from heat.
  8. Now add the thick coconut milk and mix well.
  9. Heat a small frying pan with ghee, add the cashewnuts and fry until golden. Add this to the pradhman.
  10. Also add the ginger powder and cardamom powder. Mix well.

Serve warm.

  1. Channa dal should be cooked till soft, the dal should easily crumble when pressed between fingers, but not mushy.
  2. The pradhaman will thicken once it cools.
  3. You can add boiled and cooled regular milk if the pradhaman is very thick.
  4. Do not add more than the mentioned quantity of sago, it will thicken the pradhaman very much.
  5. Traditionally, roasted coconut slivers are added to the pradhman, since I did not have coconut handy, I used cashewnuts.

Sunday, July 10, 2016

Karuveppilai Kuzhambu / Curry Leaves Kuzhambu

I am back after a very long break. Things have become very busy all of a sudden at the personal front. It feels good to be back to blogging. I really hope I can be regular with my posting.

Now that I decided to start drafting my post, I am completely lost for words. So let me get straight to the recipe. Today, I am sharing a kuzhambu recipe. Unlike most of the other kuzhambu/kootan recipes on the blog, which I have grown up with, this is a relatively new recipe. My mother got to know of it from a very good friend of hers. And since then, my mother has been making it now and then.

So now that amma is here with me, I asked her to prepare this. It is a spicy, tangy and flavorful kuzhambu.. If you have fresh curry leaves at hand, it is a breeze to prepare and pairs well with any thoran  or roast curries like potato or seppankizhangu.

What you’ll need
  1. Fresh Curry Leaves – 1 cup, tightly packed
  2. Tamarind – a gooseberry sized ball
  3. Turmeric Powder – ½ tsp
  4. Jaggery – 1 tsp (optional)
  5. Salt to taste

To roast and grind
  1. Gingely oil – 1 tsp
  2. White Urad Dal – 1 tbsp
  3. Black Pepper – 1 tsp
  4. Dried Red Chillies – 4 to 5 (increase or decrease according to taste)
  5. Asafoetida – a small piece

To temper
  1. Gingely Oil /Nalla Ennai – 2 tsp
  2. Mustard Seeds – 1 tsp
  3. Cumin Seeds – ½ tsp

  1. Soak the tamarind in a cup of hot water for 10 minutes.
  2. Squeeze and extract the juice and discard the fibers.
  3. Add 1.5 cups of water more to this.
  4. Add turmeric powder, jaggery and salt to taste. Place it on medium heat and bring it to a boil.
  5. In the meanwhile, heat a small kadai with a tsp of oil add the asafoetida, once it puffs up well add the urad dal and fry it on medium heat. Once it starts changing color, add the black pepper and dry red chillies and fry till the chillies are bright red. Take care not to burn the dal. Transfer to a plate and cool.
  6. Now, grind the roasted ingredients along with the curry leaves to a fine paste adding a little water.
  7. Add this ground paste to the tamarind water and let it boil on medium heat for 8 to 10 minutes or till the raw smell of the tamarind and curry leaves disappears and the kuzhambu has thickened and reached a saucy consistency. Don't let it thicken too much as it will thicken a little more on cooling.
  8. Remove from heat.
  9. Heat a small frying pan with oil, temper with mustard seeds and cumin. Pour the tempering over the kuzhambu.

Flavorful karuvepilai kuzhambu is ready.
Serve with steamed rice and any thoran or potato or seppankizhangu fry.


You may saute few shallots and a couple of cloves of garlic if you like, and then add the tamarind water to it and follow the remaining steps.

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