Method with step by step picture and instructions:

• Wash the Mahali kizhagu in water. Pat dry and then slit each root vertically into halves. Take out the hard vein inside it and discard.

 

• Finely chop the root into small pieces and soak them in water till you are finished with chopping. This is to avoid de-colourisation of the root.

• Now drain the water and take the chopped mahali root in a vessel. Add finely chopped green chillies, turmeric and salt. Squeeze out juice of 4 lemons in a small bowl

• Keep the lemon juice aside and finely chop the rest of the 4 lemons. Add the lemon bits along with lemon juice to the vessel containing chopped mahali and toss it well so the all the ingredients are mixed together nicely

• Store this in an air-tight container and keep it aside for couple of days for the root to absorb all the lemon juice, salt and green chili taste into it. Store it in an air-tight container and refrigerate it to have a long shelf life

• After couple of days, we can serve this yummy mahali root sour pickle and relish with curd rice !!!

Mahali Root (Sarasaparilla) Sour Pickle | Mahali Kizhangu Pulippu Oorgaai Recipe

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Adai Aviyal is one of the famous tamil traditional protein rich breakfast dish. Aviyal goes very well with Adai. This Aviyal is little different from the Aviyal i make for the lunch. I add curd instead of tamarind here. Next time when you have any guest for the breakfast, try adai aviyal instead of conventional idly/dosa and I am sure they will appreciate this dish. You can also try this for an evening snack though its heavy.

Aviyal is a dish which is believed to have been originated from South India and is common in Kerala and Udupi cuisine. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast.

Unlike Idli / Dosa, Adai batter doesn’t need much fermentation and hence its very quick and easy to make Adai. Its just  the soaking time of rice and dals. Once the soaking time is over we can grind it and our batter will be ready in minutes. Then we can just keep the batter for an hour or two and then batter will be ready to make yummy and spicy Adai. Adai is always served with Aviyal and sometimes with Jaggery. Aviyal is generally less spice but rich in veggies and coconut. Adai is generally very spicy and hence the aviyal will be a best combination for Adai.

Adai

Method for Making Adai with Step by Step Pictures:

• • Soak the raw rice and parboiled rice together in water for 1 hour. Soak the dals in water for 1 hour.
  • After 1 hour, strain water from rice and grind it in a mixer along with red chillies.

• • Grind the rice and chillies it to a nice paste.Take this into a vessel and keep it aside

• • Now strain water from dals and add it to mixer

• • Grind it twice or thrice and the ground dhal should not be smooth and it should be coarse

• • Mix the grounded dhal mixture along with rice flour and stir it well along with required salt

• • Now the adai flour is ready to make delicious adai

• • Heat the thawa and pour 1 ladle of adai flour. Spread it evenly and pour 1 teaspoon of oil and keep the flame in low to make the adai cooked properly in one side

• • Gently turn it to other side and allow it to cook completely.

 

Now the delicious crispy adai is ready to serve with Aviyal. We can also serve with Jaggery

Adai Aviyal

Aviyal

Method for making Aviyal with Step by Step Pictures:

• • Chop the vegetables length wise and soak it in water

• • Add the chopped vegetables in a pan and add some water and turmeric powder. Allow the vegetables to cook completely and salt

• • In a mixer, add coconut, green chilli, cumin seeds

• • Grind them without adding any water

• • When the vegetables are cooked completely, add the ground paste and mix it well

• • Now add the sour curd and mix it properly

• • Heat another pan and add coconut oil. When the oil is hot add curry leaves and remove from flame

• • Add the seasoned ingredients to the aviyal and mix well and remove from flame

• • The delicious Aviyal is ready to serve with Adai and hot rice.

Adai Aviyal

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Coconut chutney is a very common chutney most of us make on a day to day basis. Other than Tempering, this chutney doesn’t need any cooking. So easy and quick to make and also a great accompaniment for variety of South Indian food like Idli / Dosa / Upma / Bajji / Bonda etc.

In Restaurants, by default for any Dosa / Idli Varieties, there will a minimum of 4 accompaniments. We will have Sambar, Coconut Chutney, Green Coconut Chutney, Tomato Chutney and some times we have Idli Podi too. Sometimes, the sambar may be diluted or with a different taste that we are not that much fond of. Most of the times the restaurant Tomato Chutney are always so spicy. So my kids always depend on the coconut chutney. They call it as “White Chutney” and they want only that white chutney with dosa/idli and for me its always my lifesaver.

You can also try

1. Restaurant Style Green Coconut Chutney
2. Restaurant Style Red Coconut Chutney
3. Red Capsicum Chutney
4. Carrot Chutney
5. Peanut Chutney 

Method for making Coconut Chutney with Step by Step Pictures:

• Take Grated Coconut, Green Chili, Salt, Tamarind Paste, Roasted Gram in a mixer jar and grind everything to a smooth paste

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Add Split Urad Dal and fry till dal turns light brown.

• Then Add curry leaves and broken red chili. Switch off the flame. Add this tempering to the Chutney

• Simple, Quick and tasty Coconut Chutney is ready to serve!

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Method with step by step picture and instructions:

• Cut Paneer into thin strips and add hot water to soak the paneer pieces and cover and set it aside

• Heat butter in a pan. Add cumin seeds and allow it to sputter. Add finely chopped onion and saute the onions till it turns transparent. Add Ginger-Garlic Paste and saute along with onions.

• Then, add tomato and capsicum slices to the pan. Add turmeric powder, coriander powder and saute the tomato & capsicum for couple of minutes.

• Now, add tomato puree. Also, add red chili powder and salt and mix well. Add 1 Cup of water and allow the tomato puree to cook in low flame till the butter oozes out

• When the tomato puree is cooked, add paneer strips and mix gently. Add garam masala and give it a stir

• Add fresh cream and stir and keep in flame for 2 minutes and switch off the flame. Garnish with coriander leaves.

• Serve the rich and creamy Reshmi Paneer with any Indian Bread of your choice!

Reshmi Paneer Masala Recipe

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Lets see the procedure to do Instant Vegetable Oats Idli…

Instant Vegetable Oats Idli

Oats Idli an instant, yummy and healthy breakfast dish for all age groups. We can make healthy and tasty Idli with Oats and it tastes great with Idli Podi 

• 2 Cups Oats (I used Quick Oats)
• 1 Cup Semolina (Sooji / Rava)
• 1.5 Cups Curd (Plain Yogurt)
• 1 Carrot
• 4 Beans
• 1 tbsp Green Peas
• 1 tbsp Chopped Coriander Leaves
• 1/2 tsp Baking Soda
• Salt (As Needed)

For Tempering

• 2 tsp Oil
• 1 tsp Mustard Seeds
• 2 Green Chili
• 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)

1. Take a pan and add oats to it. Dry roast the oats till we get a nice aroma and the oats turn slightly brown color. Remove the roasted oats and allow it to cool off and then grind it in a mixer to a nice powder

2. Heat oil in the pan and add mustard seeds. When the mustard seeds starts to sputter, add channa dal and fry till the dals turns golden brown color. Add chopped green chillies and saute it for 10 seconds. Add Grated carrot, chopped beas and capsicum along with green peas and saute them in medium flame for 2 minutes

3. Add semolina to the pan and roast them for 3 minutes.When the semolina slightly changes its color add chopped coriander leaves and mix well and remove from flame. 

4. Take the contents in the pan to a bowl and add powdered oats along with salt. To this add sour curd and mix well. .

5. Add water to adjust the consistency of the batter like our traditional idli batter. Finally add soda salt and mix well and keep the batter for 5-10 minutes. We can notice lots of bubbles in the batter. The addition of soda salt helps in getting softer and fully idlis. Grease the idli plates with oil and pour the oats idli batter

6. Steam cook them for 10 minutes. After the idlis are cooked completely, allow the idli plates to cool off completely. Using a wet spoon, gently remove each idli and place it in a serving plate

7. Serve the delicious Instant Vegetable Oats Idli with Tiffen Sambar, Chutney or milagai podi (Gun Powder). I always prefer to have oats idli with milagai podi which is a great combination for this. Enjoy your healthy breakfast and share your comments!!!

1. We can use Eno Salt instead of Baking Soda
2. Let the Oats powder be coarse so that the Idli is not sticky
3. We can use any type of oats like Instant, Rolled or steel-cut
4. After adding eno salt or baking soda, do not keep the batter aside for more than a minute. More we keep, the batter will become so diluted

Method:

• Take a pan and add oats to it. Dry roast the oats till we get a nice aroma and the oats turn slightly brown color. Remove the roasted oats and allow it to cool off and then grind it in a mixer to a nice powder

• Heat oil in the pan and add mustard seeds. When the mustard seeds starts to sputter, add channa dal and fry till the dals turns golden brown color. Now, chopped green chillies and saute it for 10 seconds. Add Grated carrot, chopped beas and capsicum along with green peas and saute them in medium flame for 2 minutes

• Add semolina to the pan and roast them for 3 minutes.When the semolina slightly changes its color add chopped coriander leaves and mix well and remove from flame.

• Take the contents in the pan to a bowl and add powdered oats along with salt. To this add sour curd and mix well. .

• Add water to adjust the consistency of the batter like our traditional idli batter. Finally add soda salt and mix well and keep the batter for 5-10 minutes. We can notice lots of bubbles in the batter. The addition of soda salt helps in getting softer and fully idlis. Grease the idli plates with oil and pour the oats idli batter

• Steam cook them for 10 minutes. After the idlis are cooked completely, allow the idli plates to cool off completely. Using a wet spoon, gently remove each idli and place it in a serving plate

• Serve the delicious Instant Vegetable Oats Idli with Tiffen Sambar, Chutney or milagai podi (Gun Powder). I always prefer to have oats idli with milagai podi which is a great combination for this. Enjoy your healthy breakfast and share your comments!!!

Instant Vegetable Oats Idli

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Combination of Rice, Jaggery and Coconut Milk makes this payasam very special and tasty.

Other Payasam varieties:

1. Elaneer Payasam | Tender Coconut Payasam

2. Moong Dal Payasam

3. Aval Payasam

4. Sago Payasam | Sabudana Payasam | Javvarasi Payasam

Arisi Thengai Payasam (Rice Coconut Kheer)

Arisi Thengai Payasam | Rice Coconut Kheer

Arisi Thengai Payasam is a traditional payasam which we make during festivals. Normally we make payasam using dals and jaggery. This is a slight variation of payasam without using dals. We concoct this with raw rice, coconut and jaggery to make this mouth-watering dish. It is one of the neivedhyam dishes.

• 2 tsp Raw Rice
• 1/2 Cup Grated Coconut
• 2 Cardamom
• 1/2 Cup Grated Jaggery
• 10 Cashews
• 1/4 Cup Milk (Boiled, Cooled)

1. Soak the raw rice in water for 15 minutes

2. After 15 minutes, drain the water and add the wet rice to the mixer

3. Add the grated coconut and cardamom to the mixer and grind it to a nice paste

4. Heat ghee in a pan, add broken cashews and fry it till it turns golden brown color. Take this aside

5. Add 1.5 cups of water to the ground rice-coconut paste and mix well and keep this vessel in the flame

6. Continuously stir the mixture to avoid forming lumps and also to cook the rice-coconut well. When the color of the rice-coconut mixture turns dull white, add the grated jaggery and mix well and keep in low flame for 5 minutes and remove from flame

7. Add fried cashews to payasam and mix well

8. Before serving, add boiled and cooled milk to the payasam and Serve hot. The scrumptious Arisi Thengai Payasam (Rice Coconut Kheer) is ready to serve hot or for neivedhyam.

1. Adding milk is optional. Cool the payasam and then finally add the milk
2. Do not add milk while the jaggery is boiling, it will make the milk curdle
3. We can add little Pachai Karporam (Edible Camphor) that will enhance the flavor

 

Method:

1. • Soak the raw rice in water for 15 minutes

1. • After 15 minutes, drain the water and add the wet rice to the mixer
   • Add the grated coconut and cardamom to the mixer and grind it to a nice paste

1. • Heat ghee in a pan, add broken cashews and fry it till it turns golden brown color. Take this aside

1. • Add 1.5 cups of water to the ground rice-coconut paste and mix well and keep this vessel in the flame

1. • Continuously stir the mixture to avoid forming lumps and also to cook the rice-coconut well. When the color of the rice-coconut mixture turns dull white, add the grated jaggery and mix well and keep in low flame for 5 minutes and remove from flame

1. •  Add fried cashews to payasam and mix well

1. • Before serving, add boiled and cooled milk to the payasam and Serve hot. The scrumptious Arisi Thengai Payasam (Rice Coconut Kheer) is ready to serve hot or for neivedhyam.

Arisi Thengai Payasam (Rice Coconut Kheer)

 

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Other Recipe categories that you may want to try

1. Party Snacks Recipes
2. Starter Recipes
3. Snacks Recipes 

Method to make Keerai Vadai(Spinach Vadai) :

• Mix all the dals and soak them in the water for 2 hours. After 2 hours filter the water and keep aside the dal mixture for 1 more hour.

• After an hour, take 1/3rd of the dal to the mixer along with green chili, ginger, salt, fennel seeds and coriander leaves. Grind this mixture coarsly  without adding water till the chilies and ginger are ground nicely. Take this in a bowl. Add rest of the dal to the mixer and give couple of pulses and add it to the ground vadai mixture and mix well.  We want to  get the coarse mixture hence we are grinding it with just few pulses.  Don’t add water while grinding.

• Pluck the leaves of the spinach and wash it in cold water first. Chop the keerai and add it to the dal mixture and mix it well

• Wet your palm and make small balls out of the vada dough . Gently press it in the center and then add it to the oil. Repeat the same for 4-5 vada and add it to the oil and deep fry them evenly in medium flame on both the sides till they turn crispy and become golden brown color. Repeat the same for rest of the dough. Remove the crunchy vada from oil and place it in paper towel to remove excess oil

• Once the Vadai becomes brownish color take it out in a bowl with a paper towel to dry the oil and serve hot. The yummy and crispy Keerai Vadai(Spinach Vadai) is now ready to serve!

Keerai Vadai(Spinach Vadai)

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Brinjal cooked with freshly ground masala makes a perfect accompaniment to Pongal.

Other varieties of Gotsu that we can make :

Brinjal Gotsu Recipe | Kathirikkai Gotsu Recipe | Venn Pongal Gotsu Recipe

Brinjal Gotsu Recipe | Kathirikkai Gotsu Recipe | Venn Pongal Gotsu Recipe

Gotsu a traditional and delicious side dish for venn pongal. Pongal with gotsu is one of the popular SouthIndian Breakfast. We can make gotsu with mixed vegetables. But Brinjal gotsu (Kathirikkai Gotsu / Venn Pongal Gotsu) is the traditional gotsu variety. 

• 3 Brinjal
• 1/4 Cup Moong Dal
• 12-15 Shallots / Baby Onions
• 1 Tomato
• 2 Green Chili
• 1/2 Cup Tamarind Extract
• 1/4 tsp Turmeric Powder
• Salt (As Needed)
• Coriander Leaves (For Garnishing)

For Grinding

• 1 tsp Oil
• 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• 1 tbsp Coriander Seeds
• 1 Red Chili
• 1/4 tsp Peppercorns

For Tempering

• 1 tbsp Oil
• 1 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• Few Curry Leaves

1. Wash and chop the brinjals and soak it in water to prevent de-colourisation. Peel the shallots and chop tomatoes and keep it aside. Slit the green chillies

2. Heat a teaspoon of oil in a pan, add grinding ingredients and fry them till they turn golden brown color.

3. Cool it off and take it to a mixer jar. Grind it to a nice powder and set it aside

4. Heat a tablespoon of oil in a pan. Add mustard seeds and allow it to sputter. Add cumin seeds and allow it to sputter. Then add few curry leaves and saute for few seconds

5. Then add the peeled shallots and saute in oil for couple of minutes. Then add the chopped tomatoes and saute along with shallots

6. Then add chopped brinjals. Add little water and turmeric powder and mix everything well. Add tamarind extract along with salt and mix well. 

7. Add the spice powder and give a good mix. Heat a cooker. Add moong dal and turmeric powder 

8. Add the brinjal mixture to the cooker and mix everything well. Close the cooker and allow it for 3-4 whistles. When the pressure is fully released, remove the lid, stir well. Finally garish with coriander leaves

9. Serve the delectable Brinjal Gotsu (Kathirikkai Gotsu) with pongal, Idli or Dosa and enjoy the Gotsu!

1. Mostly Gotsu are little watery in consistency but we can make it thick also. So adjust the consistency as per your needs
2. Always soak the sliced/chopped Brinjal in water till you cook that will prevent de-colorization.

Method:

• Wash and chop the brinjals and soak it in water to prevent de-colourisation. Peel the shallots and chop tomatoes and keep it aside. Slit the green chillies.
• Heat a teaspoon of oil in a pan, add grinding ingredients and fry them till they turn golden brown color.

• Cool it off and take it to a mixer jar. Grind it to a nice powder and set it aside

• Heat a tablespoon of oil in a pan. Add mustard seeds and allow it to sputter. Then add cumin seeds and allow it to sputter. Finally add few curry leaves and saute for few seconds

• Add the peeled shallots and saute in oil for couple of minutes. Now, add the chopped tomatoes and saute along with shallots

• Then add chopped brinjals along with little water and turmeric powder and mix everything well. Add tamarind extract along with salt and mix well.

• Now add the spice powder and give a good mix. Heat a cooker. Add moong dal and turmeric powder

• Add the brinjal mixture to the cooker and mix everything well. Close the cooker and allow it for 3-4 whistles. When the pressure is fully released, remove the lid, stir well. Finally garish with coriander leaves

• Serve the delectable Brinjal Gotsu (Kathirikkai Gotsu) with pongal, Idli or Dosa and enjoy the Gotsu!

Brinjal Gotsu Recipe | Kathirikkai Gotsu Recipe | Venn Pongal Gotsu Recipe

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Karamani sundal | Perum Payiru Sundal, is a delicious snacks which is good for health too. A very traditional neivedhyam dish for day 1 of Navrathri Festival. Its protein packed Sundal which makes us feel full and also make us healthier.

Always its good to intake atleast one portion of Sundal or Salad as part of our day to day diet. The lentils which we use for making Sundal are always very rich in Protein and hence one portion of intake makes us feel so full and we won’t go look for any crunchy fried snack.

Cooked Karamani with coconut seasoning makes a filling and healthy snack for the evening and also help to avoid the carvings for the junk food!

CowPeas (Karamani) Benefits:

Cowpeas are not only versatile and delicious but also important for human health, offering a number of benefits. They help improve digestion, aid in sleep disorders, manage diabetes, and protect the heart. They also detoxify the body, promote healthy skin, aid in weight loss, and improve blood circulation.

Cowpeas are low in calories and cholesterol, which is always a benefit to weight loss and the dietary fiber in them also helps in important ways. It not only optimizes digestion to make sure that you are absorbing nutrients, rather than storing fat or waste in your body, but it also makes you feel full for longer. One of the biggest problems with weight loss programs is overeating on cheat days or snacking between meals. With a high-fiber diet in place, you can achieve your weight loss goals much quicker.

Try Other Sundal Varieties:

1. Black Chickpeas Masala Sundal
2. Green Moong Sundal
3. Peanut Sundal
4. Peas Mango Sundal

Karamani Sundal(Perum Payiru Sundal)

Karamani Sundal(Perum Payiru Sundal)

Karamani Sundal(Perum Payiru Sundal) is a very healthy Sundal variety. Protein packed Sundal, can help in our diet to keep us healthy. For Navratri Festival, Day 1, We make Karamani Sundal as the Neivedhyam. 

• 1 Cup Karamani (Black-eyed pea)
• 1 Red Chili
• Salt (As Needed)
• a Pinch Asafoetida (Asafetida / Hing)
• 1 tbsp Grated Coconut

For Tempering

• 1 tsp Oil
• 1 tsp Mustard Seeds
• Few Curry Leaves

1. Soak the Karamani overnight. Next day, drain the water. Add Fresh water and pressure cook the Karamani/Perum Payiru with salt till it is soft. Allow for only 2-3 whistles

2. Heat the oil in pan, add mustard seeds, and when the mustard seeds begins to sputter add broken red chili, curry leaves and hing and fry for a while

3. Now add the cooked Karamani/Perum Payiru and mix it well

4. Finally add grated cocunut and mix it well

5. The yummy Karamani/Perum Payiru Sundal is ready for Neivedhyam on Navrathri Festival as well as for Serving.

1. Soaking Overnight will make the cooking process easier. 
2. If we forget to soak, then dry roast till the dal is warm and then pressure cook or cook over an open pan also
3. Always add salt while pressure cooking cowpeas or chickpeas or any sundal lentils. That will make the lentils to taste more

Method:

1. 1. Soak the Karamani overnight. Next day, drain the water. Add Fresh water and pressure cook the Karamani/Perum Payiru with salt till it is soft. Allow for only 2-3 whistles
   2. Heat the oil in pan, add mustard seeds, and when the mustard seeds begins to sputter add broken red chili, curry leaves and hing and fry for a while
   3. Now add the cooked Karamani/Perum Payiru and mix it well
   4. Finally add grated cocunut and mix it well
   5. The yummy Karamani/Perum Payiru Sundal is ready for Neivedhyam on Navrathri Festival as well as for Serving.
      You can click here for other sundal varities

Karamani Sundal(Perum Payiru Sundal)

 

 

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Milagai (Chilli) Bajji is a famous snack in road side shops in chennai. I always love to have milagai bajji when we have rainy weather. We can make bajji with many different vegetables like potato, raw banana and even with carrot. Capsicum is one of my favourite veggie especially in making bajji. Capsicum bajji are so yummy and crispy. The mild spice of the capsicum gives a very good taste to the dish.

Serve this yummy capsicum bajji with a cup of hot tea / coffee and enjoy the taste of hot and spice. Capsicum Bajji  / Kuda Milagai Bajji is a wonderful tea time snack for a perfect evening!

You can try other bajji recipe:

1. Zucchini Bajji 
2. Bread Bajji
3. Raw Banana Bajji
4. Milagai Bajji

 

Method with step by step pictures:

• Wash the capsicum and de-seed and then slice it vertically. We can also chop it horizontally like a flower. Mostly vertical slices are easy to fry and turns out more crispier than the horizontal flowers and the horizontal pieces takes a bit time more than the vertical fingers. Its up to us to decide the shape of the bajji

 

• Take the besan and rice flour in a mixing bowl. Add salt, hing and red chilli powder and mix well. Now add water little by little and make it like a batter. Make the batter like dosa batter. The batter should be neither thick nor too thin.

 

• Heat oil in pan. When the oil is hot, dip each piece of the capsicum in the bajji batter and gently drop it in oil. Add 4-5 vertical slices or 2-3 horizontal slices in the oil in one batch. Fry the bajji in the oil till they turn golden brown colour and becomes crispy. Remove the fried bajji from oil and place it in a paper towel to drain excess oil.

 

• The crispy, crunchy and delicious Capsicum Bajji is now ready to serve!

Capsicum Bajji Recipe / Kuda Milagai Bajji Recipe

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I make this Tiffin sambar especially with Idly and hence the name Idly Sambar or Tiffin Sambar. This sambar goes very well with Idly/Dosa, even for Pongal / Upma. I use moong dhal (Payatham paruppu/Siru paruppu) for the preparation of this sambar. Usually for sambar we use Toor Dal but for Idli Sambar we use Moong Dal. The regular Sambar will also be a perfect side dish for any South Indian Breakfast. But this is a slight variation and it will be so yummy and tasty.

Tiffin Sambar with a dash of ghee is a perfect acommpaniment for Idly/Dosa. It has a perfect blend of dal, the flavor of vegetables. Wish Moong dal, its so light and easy to digest, yet very tasty!

In addition to the variation of using moong dal in place of toor dal, we also add mixed veggies which are chopped finely in this Tiffin Sambar along with Green chili, tamarind and sambar powder. This same method can be used and instead of sambar powder, we can fry Bengal gram(Kadalaparuppu), Coriander Seeds and Red chili and add grind those fried ingredients to a paste and add it to the sambar. That is the Hotel Style Tiffin Sambar. That way we get more quantity. If I have guests or friends at home, then I prefer the Hotel Style Tiffin sambar. But if i’m making for my family then I will prefer this easier and quicker method of making Tiffin Sambar.

If you invite somebody for the breakfast/tiffen and you are making idly/dosa, then try Tiffin sambar instead of regular Sambar, next time to serve with Idly/dosa and i am sure your guest will like it and no wonder if they ask the recipe for idly sambar.

You can also Try:

1. Kumbakonam Kadapa
2. Bombay Besan Chutney
3. Brinjal Gotsu
4. Coconut Chutney

Tiffin Sambar | Idli Sambar | Moong Dal Sambar

Idli Sambar | MoongDal Sambar is a mixed vegetable moong dal based sambar which is a perfect Side Dish for Idli / Dosa / Upma / Pongal.  A perfect side dish for any South Indian Breakfast

• 1/3 Cup Moong Dal
• Tamarind (Small Lemon Size)
• 1/2 Onion (Preferably Pearl Onions)
• 1 Carrot (Chopped to smal cubes )
• 10 Beans (Finely Chopped)
• 1 Tomato (Roughly Chopped)
• 1 Brinjal (Chopped to small cubes )
• 1 Potato (Cubed)
• 2 Green Chili (Slit)
• 1.5 tsp Salt (As Needed)
• 1 tbsp Sambar Powder
• Coriander Leaves (For Garnishing)

For Tempering

• 2 tsp Oil
• 1 tsp Mustard Seeds
• a Pinch Asafoetida (Asafetida / Hing)
• Few Curry Leaves
• 1/4 tsp Fenugreek Seeds

1. Soak the tamarind in water for sometime and extract the juice and keep it aside

2. Pressure cook the moong Dal and mash it and keep it aside. Chop the vegetables and clean it in water.

3. Heat the oil in pan, and add mustard seeds when the oil is hot. Once the mustard seeds begins to sputter add the curry leaves and hing and fry for a minute. Add the green chilies 

4. First add the onion and fry it in the oil for about one minutes. Add Tomato and fry for another one minute. Now add the chopped vegetable along with turmeric and fry for a while. To this add water to cook the vegetables

5. Allow the vegetables to cook for about 5-10 minutes in medium flame. When the vegetables are almost cooked, add the tamarind extract and salt and allow the tamarind juice to boil for 5 minutes till the raw smell goes off. 

6. Then add the sambar powder. Keep in medium flame  and let the mixture cook for about 5 minutes.

7. When the raw smell of sambar powder goes off, add the mashed Dal and stir well. Add 1/2 Cup of water to make the consistency a little thin. When the sambar starts to boil, garnish with coriander leaves and remove from flame

8. The mouth-watering Tiffin Sambar(Gotsu) is ready for serving

1. To increase the taste, let’s try to make the fresh sambar masala (instead of sambar powder) – Take 1 tsp of Chana dal, 1 tbsp of Coriander Seeds, 5 to 7 Red Chili, 1 tsp Cumin Seeds and fry them in a 1 tsp oil and fry for a minute. Take them in a mixture, add 1 tbsp of coconut and grind them into a fine paste and add it to the tamarind juice.
2. We can add 1 tablespoon of grated jaggery but its optional.
3. Finally add a 1 tbsp of Ghee to enhance the flavor in the sambar 

Method with Step by Step Pictures:

• Soak the tamarind in water for sometime and extract the juice and keep it aside

• Pressure cook the moong Dal and mash it and keep it aside

• Finely chop the vegetables and clean it in water. Chop the green chilli vertically and add it to the chopped vegetables. Heat the oil in pan, and add mustard seeds when the oil is hot. Once the mustard seeds begins to sputter add the curry leaves and hing and fry for a minute. Also add Green chili.

• Now add the chopped vegetable along with turmeric and fry for a while. To this add water to cook the vegetables

• When the vegetables are almost cooked, add the tamarind extract and salt and allow the tamarind juice to boil for 5 minutes till the raw smell goes off. Then  add the sambar powder. Keep in medium flame

 

• When the sambar starts to boil and the raw smell of sambar powder goes off, add the mashed Dal and stir well. Add 1/2 Cup of water to make the consistency a little thin. When the sambar starts to boil, garnish with coriander leaves and remove from flame

 

• The mouth-watering Tiffin Sambar(Gotsu) is ready for servingServe this yummy Tiffin sambar with Idli/Dosa/Uthappam/Pongal and any upma varieties

 You can try other Sambar Varieties

Onion Sambar (Vengaya sambar)

Araithuvitta Sambar

Sambar (using sambar podi)

Fried Sambar

Quick sambar (Avasra Sambar)

The post Tiffin Sambar / Idli Sambar / Payatham Paruppu Sambar appeared first on Subbus Kitchen.

You can also try:

1. Omam-Vendhayam Kuzhambu
2. Pulivendha Saru
3. Onion Puli Kuzhambu
4. Paruppu Urundai Kuzhambu

Method:

• Wash & Peel the skin of oranges and chop into small pieces

• Soak the tamarind in water for sometime and extract the juice and keep it aside
• Heat the pan, add oil and when the oil is hot, add mustard seeds.

• When the mustard seeds starts to sputter, add hing, fenugreek seeds, broken red chilli, dals and when the dals turn golden brown

• Add the chopped orange skin and fry it well

• To this add tamarind extract, sambar powder and required salt and allow the kuzhambu to boil till the tamarind raw smell goes off

• After the kuzhambu has boiled nicely, add grated jaggery and let the mixture boil for 2 minutes and then remove the kuzhambu from flame

• The mouth-watering orange skin kuzhambu is ready to serve with hot rice and 1 spoon of gingelly oil and appalam

The post Orange skin kuzhambu appeared first on Subbus Kitchen.

Potato Podimas, is another scrumptious and traditional poriyal variety, I make often. Most of us make Raw Banana Podimas. Most of us, especially kids love eating potato in any form. Potatoes with its high starch content is classified as a complex carb – and eating them in moderation is not a bad idea. So, atleast once a week, I make Potato Curry either like a roast or like Podimas.

Most of us like Spicy potato roast that would be a perfect side dish for any Indian Main course. But this Potato Podimas is good when served with Sambar or other Kuzhambu or Rasam Varieties. Most of the coconut based poriyal would be good for any South Indian Main Course. For RiceVarieties, we need more stir-fry veggies.

In Potato Podimas, the main spice is from green chili. We first need to cook potatoes, then peel and crumble or grate the potatoes. Then we need to prepare the tempering with mustard, split urad dal, green chili, ginger and curry leaves and then add the cooked and crumbled potatoes along with salt and turmeric and then toss it gently. Finally add grated coconut and garnish with Coriander Leaves.

My MIL used to pressure cook the potatoes, peel and crumble the potatoes and then add the grated ginger, salt, turmeric and coconut and gently mix in a broad wide plate and keep it aside. Then prepare the tempering and add this potato mixture and toss and keep in flame for couple of minutes and then switch off the flame. So quick and easy to make without any mistakes.

You can also try:

1. Raw Banana Podimas
2. Baby Potato Roast
3. Aloo Jeera
4. Raw Banana Fry
5. Brinjal Stir-Fry

The post Potato Podimas | உருளைக்கிழங்கு பொடிமாஸ் appeared first on Subbus Kitchen.

Yet another delicious Paneer recipe for Paneer Lovers. Dum Paneer an authentic dish which is perfect to serve on all occasions. Its another Jewel in Paneer’s Crown. A fragrant curry brightened with black pepper also enriched with Cream. Like other Paneer Gravies, this Dum Paneer tastes so so good with any Indian Bread like Roti / Naan / Paratha also with Jeera Pulao.

Dum, means “Breathe In”. Dum cooking uses a round, heavy-bottomed pot, preferably a handi (clay pot), in which food is sealed and cooked over a slow fire. Such long, slow, enclosed cooking resulted in the retention and permeation of the flavor of all the ingredients.

In Dum method of Cooking, the handi or pan is sealed with dough or foil to prevent the steam from escaping. The food sealed inside, steams slowly in its own juice absorbing all flavors spices and herbs. The vessel used for Dum Cooking plays a very important role. A heavy bottomed clay pot is said to work the best as it releases heat slowly (maintaining the temperature inside) and prevents the fire from burning the bottom of the dish. Another preferred choice is a copper vessel, which is often seen in fine dining Indian restaurants as well as famous stalls. But if we don’t have both, we can use our regular pans too.

Whenever we think of biriyani, the first thing that crosses our mind is “Dum Biriyani”. We have quite other dishes which are made using this Dum technique. One such is this Dum Paneer (Paneer Dum Kali Mirch), as the name suggests, Pepper flavored paneer gravy is cooked in sealed pan in low flame. We can use our roti dough to seal the pan or we can use aluminum foil. Both of them holds and locks the steam inside.

We can also Dum Cook in Oven. We just need to pre-heat the oven at 180deg C or 350 deg F and transfer the Paneer Gravy in oven safe dish and then cover with foil and cook in oven for 15 mins.

If you like Paneer, You can also Try:

1. Reshmi Paneer Masala
2. Paneer Lababdar
3. Paneer Tikka Masala
4. Dhaniya Paneer
5. Kadai Paneer
6. Paneer Kolhapuri

Recipe Card:

Method with step by step Pictures:

• Cube Paneer and immerse it in hot water till we add it to gravy. Soaking in hot water makes the paneer soft. First heat a pan with oil. Add sliced onions and sauté the onions till they become golden brown

• Cool the sautéed onions and grind it to paste and set it aside

• Heat ghee in a pan. Add whole masala (cinnamon, Cloves & Cardamom) and sauté for few seconds. Then add green chili and ginger-garlic paste and sauté for a minute

• Then, add the onion paste and mix once. Cook the onion paste for about 2-3 minutes to get rid of raw smell

• After 2 mins, add curd along with turmeric powder, pepper powder, red chili powder, coriander powder and salt and mix well. 

• Add 1/2 Cup of water and cover the pan with lid and let the mixture gets cooked for about 5-6 mins or till the oil starts to ooze out of the gravy

• When the oil starts to ooze out, add paneer to the gravy. Also add fresh cream and mix gently

• Cover the mouth of the pan with foil. There should not be any gaps. Seal the mouth completely. We can also make a dough with wheat flour and then use that dough to seal the mouth of the pan. Put a lid on top of the sealed pan. Keep the flame very low and cook for 15 mins

• After 15 mins, Open the lid, Gently take off the sealed foil. The masala has absorbed all masala and it tastes divine. Finally add garam masala and crush dry kasuri methi and then mix gently.

• Delicious Dum Paneer is all ready! Serve with Roti/Naan/Paratha of your choice and enjoy the yummy meal!

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Bored of the conventional Idli / Dosa for breakfast? Wanted to have a different variety? Wanted a healthy breakfast? Ragi Idli (Finger Millet Idli) is a very healthy breakfast and tastes yummy than then conventional idli. I planned to start millet recipes and this is the first step. I have been planning to start millet series for a long time as they are naturally very healthy grains.

Millets such as Ragi, Bajra, Jowar etc are more healthier than Oats which is now getting very popular in India. Nutritionally, when ragi is used as a whole grain, it is higher in protein and minerals in comparison to all other cereals and millets. It is a remarkable source of protein, making it perfect for vegetarian diets.

We can make many different dishes using raagi and one such is Raagi Idli. We can make this Raagi Idli in 3 different ways,

1. Using Raagi as whole grain along with rice and uridal

2. Using Raagi flour along with rice and uridal

3. Using Raagi flour along with rice flour and maida (This is instant)

Out of the above three methods, I prefer the method 1, “whole grain method” as it is very healthy. Lets see how to make healthy and  tasty raagi idli using whole grain Raagi. Serve the delicious Ragi Idli with Coconut Chutney or Idli Sambar or Idli Podi.

Raagi Idli Recipe | Finger Millet Idli Recipe

You can try other Idli Recipes:

1. Instant Vegetable Oats Idli
2. Kanchipuram Idli
3. Rava Idli
4. Broken Wheat Idli
5. Sago Idli

Raagi Idli Recipe | Finger Millet Idli Recipe

Raagi Idli (Finger Millet Idli) is a very healthy breakfast and tastes yummy than then conventional idli. 

• 1 Cup Ragi (Finger Millet)
• 1 Cup Idli Rice / Parboiled Rice
• 1/2 Cup Whole Urad Dal
• 1/4 tsp Fenugreek Seeds
• Salt (As Needed)
• Sesame Oil (For Greasing Idli Plates)

1. Take parboiled rice and raagi separately in a mixing bowl and rinse in water twice or thrice and then soak it in water. 

2. Take urid dal and fenugreek seeds in another vessel and rinse it in water twice and add water to soak them. Leave the soaking rice and dal aside for atleast 4 hours. Add generous water to the dals and rice as the soaking process makes them double their size. After 4 hours, drain the water from uriddal and add it to the grinder. Initially add 1/2 cup of water to the grinder and start the grinding process. Then slowly sprinkle water in regular intervals and grind the urid dal to a nice and thick batter. This process usually takes atleast 20 minutes. If the urdal quality is good, then we would get more batter. After 20 minutes, our urid dal batter is nice and smooth and if we take some batter and roll it in our hand it should roll like a soft ball. Also the moment we stop the grinding process, we could see small bubbles on top of the batter. This is the right stage to remove the urid dal batter from grinder

3. Take the uriddal batter and keep it in a mixing bowl. Next, drain the water from the raagi and rice and add it to the grinder. Add water little by little and grind the raagi and rice to a nice, smooth and thick batter. 

4. Add the raagi and rice batter to the mixing bowl which has already the urid dal batter. Add salt and mix both the batters well and keep it aside overnight for fermentation. The next day, we can see the batter has nicely fermented and doubled its quantity. The batter is absolutely fluffy. Give a good stir

5. Grease gingelly oil in each idli mould of the idli plates. Pour 3/4th ladle of raagi idli batter to each mould. Steam cook in pressure cooker or idly vessel for about 10 minutes. After the steam is fully released, gently take out the idli plates and allow it to cool for sometime. Using a wet spoon, gently remove the idlis from each mould. Now our idlis are ready. Repeat this step for rest of the batter or depending upon number of idlis you need

6. Serve the healthy and tasty Raagi Idli (Finger Millet Idli) with Sambar / Idli podi / Chutney and enjoy the healthy breakfast!

1. We can use the same method and add any other millet
2. We can also add 1 cup Aval (Flattened Rice)  and soak it with rice. Aval makes the idli spongy

Method with Step by Step Instructions:

• Take parboiled rice and raagi separately in a mixing bowl and rinse in water twice or thrice and then soak it in water.

• Take urid dal and fenugreek seeds in another vessel and rinse it in water twice and add water to soak them. Leave the soaking rice and dal aside for atleast 4 hours. Add generous water to the dals and rice as the soaking process makes them double their size. After 4 hours, drain the water from uriddal and add it to the grinder. Initially add 1/2 cup of water to the grinder and start the grinding process.  Then slowly sprinkle water in regular intervals and grind the urid dal to a nice and thick batter.
• This process usually takes atleast 20 minutes. If the urdal quality is good, then we would get more batter. After 20 minutes, our urid dal batter is nice and smooth and if we take some batter and roll it in our hand it should roll like a soft ball. Also the moment we stop the grinding process, we could see small bubbles on top of the batter. This is the right stage to remove the urid dal batter from grinder

• Take the uriddal batter and keep it in a mixing bowl. Next, drain the water from the raagi and rice and add it to the grinder. Then add water little by little and grind the raagi and  rice to a nice, smooth and thick batter.

• Add the raagi and rice batter to the mixing bowl which has already the urid dal batter. Now we need to add salt and mix both the batters well and keep it aside overnight for fermentation. The next day, we can see the batter has nicely fermented and doubled its quantity. The batter is absolutely fluffy. Give a good stir

• Grease gingelly oil in each idli mould of the idli plates. Pour 3/4th ladle of raagi idli batter to each mould. Steam cook in pressure cooker or idly vessel for about 10 minutes. After the steam is fully released, gently take out the idli plates and allow it to cool for sometime. Using a wet spoon, gently remove the idlis from each mould. Now our idlis are ready. Repeat this step for rest of the batter or depending upon number of idlis you need

• Serve the healthy and tasty Raagi Idli (Finger Millet Idli) with Sambar / Idli podi / Chutney and enjoy the healthy breakfast!

Raagi Idli Recipe | Finger Millet Idli Recipe

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Chukku Kapi / Sukku Malli Coffee is one of the medicinal coffee which helps to cure Cold and Flu. In my younger days, my mom used to prepare and store this sukku malli powder and weekly once she prepares the coffee and give to us. If we are down with cold / flu, this sukku coffee helps in reducing the severity of cold as it has dry ginger, pepper which are all good for health. I always take a cup of sukku coffe when i am down with headache / cold. My mom used to add black basil leaves (Karum thulasi) while preparing coffee. Also we don’t add milk generally. But if you want you can also add little milk. Lets see how  to prepare this healthy coffee!

Sukku Coffee is an energy drink which also has very good medicinal values. It has a right blend of sukku, malli and pepper all of them has a medicinal properties to keep the doctor away!

You can also try making other recipes using Sukku (Dry Ginger) – Sukku Milagu Thippili Kuzhambu and Legium

 

Sukku Malli Coffee | Sukku Coffee | Chukku Kapi

Recipe Card for Sukku Malli Coffee

Method To Prepare Sukku Malli Coffee Powder with step by step pictures

• Take the sukku (dry ginger) and break it into small pieces. Take the pieces in  the mixer and grind it to a fine smooth powder. We can also use store bought dry ginger powder. But I personally prefer to use the whole dry ginger and powder it as it will be more fresh than the store bought powder. The store bought powder are sometimes old stock and you don’t have the same freshness

• Heat a pan and add coriander seeds along with pepper and cumin seeds and dry fry them for 2 minutes. Cool the ingredients and add it to the mixer

• Grind the cooled ingredients to a fine powder. Mix the ground powder and the dry ginger powder and sieve it to remove the lumps. Now the sukku malli powder is ready. Once cooled, store the sukku malli powder in an air tight container and we can keep it for atleast 3 months.

Let’s Prepare the Sukku Coffee 

• Add 2 cups of water in a sauce pan and add broken palm jaggery and allow the jaggery dissolve completely. Add 1 teaspoon of sukku malli powder and allow it to boil for 5 minutes in low flame. Then strain the sukku malli coffee using a strainer to remove any rough particles

Serve the hot and spicy Sukku Coffee. Be generous in adding ghee to sukku coffee before serving.

Sukku Malli Coffee | Sukku Coffee | Chukku Kapi

Note:We can also add little milk. Also while boiling the water, we can add basil leaves(Karum thulasi).

The post Sukku Malli Coffee | Sukku Coffee | Chukku Kapi appeared first on Subbus Kitchen.

Recipe Card for Vazhakkai Varuval

Vazhakkai Varuval | Raw Banana Fry

Raw banana is a yummy vegetable which tastes divine if we stir-fry them. It is one of the traditional Poriyal (side dish) or curry variety in most of the South Indian kitchen. A hassle free and quick Vazhakkai stir-fry and would be a nice side dish for most of the of the rice varieties and even with all traditional kuzhambu varieties.

• 2 Raw Banana ((Vazhakkai))
• 1/4 tsp Turmeric Powder
• 1 tsp Sambar Powder
• 3/4 tsp Salt ((adjust to your taste))
• 1 tsp Gram Flour (Besan / Chickpea Flour)

For Seasoning

• 1 tbsp Cooking Oil
• 1 tsp Mustard Seeds
• 1 tsp Split Urad Dal

1. Wash and peel the raw bananas and chop it in to thin slices as shown in the picture. Take the chopped raw banana in a bowl

2. Add salt, turmeric powder and sambar powder and toss it to coat the masala nicely in the raw banana pieces. 

3. Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add urad dal and fry till the dal turns golden brown colour. Add the coated raw banana pieces to the pan

4. Toss the raw banana once and keep the flame low and cook them. When the raw banana pieces are cooked, sprinkle gram flour to coat the cooked raw banana and again keep them in low flame till they are fried nicely and the gram flour gets nicely coated and fried in with them. Add very little oil if needed and fry them and then remove from flame

5. The mouth-watering vazhakkai varuval is now ready to serve.

Method with step by step pictures to make Vazhaikkai Varuval Recipe:

• Wash and peel the raw bananas and chop it in thin slices as shown in the picture. Take the chopped raw banana in a bowl

• Add salt, turmeric powder and sambar powder and toss it to coat the masala nicely in the raw banana pieces.

• Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add urid dal and fry till the dal turns golden brown colour. Add the coated raw banana pieces to the pan

• Toss the raw banana once and keep the flame low and cook them. When the raw banana pieces are cooked, sprinkle gram flour to coat the cooked raw banana and again keep them in low flame till they are fried nicely and the gram flour gets nicely coated and fried in with them. Add very little oil if needed and fry them and then remove from flame

• The mouth-watering vazhakkai varuval is now ready to serve.

Vazhakkai Varuval Recipe | Vazhakkai Roast recipe| Raw Banana Fry Recipe | Vazhakkai Fry Recipe

The post Vazhakkai Varuval Recipe | Vazhakkai Roast recipe| Raw Banana Fry Recipe | Vazhakkai Fry Recipe appeared first on Subbus Kitchen.

You can also try

Recipe Card

Method with step by step pictures

• Soak tamarind in warm water for 10 minutes and extract the juice

• Pressure cook thoor dal along with pinch of turmeric powder and mash it up and keep it aside

• Also pressure cook the peanuts and set it aside. Finely chop the brinjals and soak it in water to avoid de-colorisation

• Heat oil in a pan. Add grinding ingredients and fry till the dal turns golden brown.

• Cool the grinding ingredients and take it to mixer jar. Add  grated coconut and grind everything to a smooth paste

• Heat oil in a heavy bottomed pan. Add brinjal pieces and stir-fry for 3-4 minutes. Add turmeric powder and stir-fry the brinjal. Then add tamarind extract along with salt and allow the tamarind to boil till the raw smell goes off.

• When the brinjal are cooked, add mashed dal and stir well. Add ground spice paste and stir well.

• Add water and adjust the consistency. Then add the cooked peanuts and stir once and switch off the flame

• In another pan, heat oil and add mustard seeds. When the mustard seeds starts to sputter, add hing, red chili, curry leaves and saute for few seconds. Add these seasoned ingredients to poricha kuzhambu

• Serve the delicious Brinjal Poricha Kuzhambu with hot steaming rice and enjoy the dish!

Kathirikai Puliyita Poritha kuzhambu

The post Kathirikai Puliyita Poritha kuzhambu appeared first on Subbus Kitchen.

I first tasted Cauliflower Masala Dosa | Gobi Masala Dosa in A2B(Adyar Anandha Bhavan) and it was so yummy and whenever I visited A2B, now I never forget to order this yummy Gobi Masala dosa. The masala filling with Cauliflower is very simple and easy to make and its so tasty and makes a normal ghee roast much more enticing.

Most of us have Dosa/Idli batter handy at any time in our refrigerator. So its just matter of time to make Cauliflower masala and stuff inside the dosa and serve the crispy and yummy dosa. First we need to boil the florets in turmeric water that will get rid of any germs. Then its our usual onion-tomato masala that we need to prepare and finally toss the florets in the masala and our filling will be ready in minutes. The masala should be thick but not too dry too.

While making dosa, first we need to spread the batter to thin dosa and keep the flame in medium and pour oil / ghee. Ghee makes the dosa even more crispier than oil. Also once the dosa is cooked for a minute, use the spatula to scrape out excess batter. This will ensure thin and crispy dosa. Since the dosa is thin and crispy, we don’t need to flip to other side. We can just place the filling in middle and close it.

Other Dosa Varieties to Try:

1. Paneer Tikka Dosa
2. Mysore Masala Dosa
3. Ghee Roast Dosa
4. Masala Dosa
5. Kal Dosa

Recipe Card

Method with Step by Step Pictures:

The post Cauliflower Masala Dosa | Gobi Masala Dosa appeared first on Subbus Kitchen.

Black Chickpeas Masala Kuzhambu | கொண்டக்கடலை மசாலா குழம்பு, a protein rich mix for hot steaming rice. Cooked chickpeas added to Onion-Toamto-tamarind based spicy gravy makes this kuzhambu very interesting and yummy.

Chickpeas and beans are the 2 pulses that are high in protein and low in carbs. Their nutty taste and grainy texture pairs well with several other foods and ingredients. As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

We can make wonderful different recipes with chickpeas like ChickPeas Salad, Chickpeas Sundal, Kala Chana Pulao, Chickpeas Dosa, Chickpeas Coriander Soup, Falafel etc

Chole Masala, Chole Chaat are so popular in Northern India. Cooked Chickpeas not only adds nutty flavor to any recipe but also helps as a binding agent. For cutlet or any dumpling we make, we can either use potato or cheese or cooked and mushy chickpeas as binding ingredient.

Try this easy and healthy Black Chickpeas Masala Kuzhambu | கொண்டக்கடலை மசாலா குழம்பு and i’m sure your family will appreciate you.

Other Kuzhambu varieties you can try:

1. Poondu Milagu Kuzhambu
2. Pakoda Kuzhambu
3. Ennai Kathirikkai Kuzhambu
4. Sukku Milagu Thipili Kuzhambu
5. Paruppu Urundai Kuzhambu

Recipe Card:

Method with Step by Step Pictures

The post Black Chickpeas Masala Kuzhambu | கொண்டக்கடலை மசாலா குழம்பு appeared first on Subbus Kitchen.