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Sevai can also be called as a brahmin version of Idiappam. Its also an evening dish and and in most of the brahmin marriages it is served as an evening tiffen. Since it is cooked with rice and on the steam it will quickly diegest and good for kids too. But it is not an easy recipe..as the work involved in making sevai is more. Also you need a Sevai Nazhi for the same. But needless to say, its very tastier.

Aval - 2 Cups
Grated Jaggery - 1 Cup
Grated Cocunut - 2 tablespoon
Ghee - 2 tablespoon
Cardamon powder - A pinch

  • Grind the aval in a mixer. The powder should be like rawa
  • Rinse the aval powder and keep it aside
  • After 10 mins sprinkle some water and mix the aval
  • In a pan pour some water and add the grated jaggery and let the jaggery dissolve in water and then add the grated cocunut and mix it well
  • When the jaggery mixture becomes thick consistency add the aval and mix it well.
  • Finally add the ghee and cardamom powder and switch off the flame
  • The mouth-watering Sweet Aval Uppuma is ready to serve

Carrot - 1
Potato - 1 Medium size
Beetroot - 1 small size
Green Peas - 1/4 Cup
Salt - To Taste
Onion - 1
Tomato - 1

For Grinding:
Grated Cocunut - 1/2 Cup
Cinnamon Stick - 1
Cloves - 1
Green Chilli - 2
Red Chilli - 1
Jeera/Cumin Seeds - 1/4 teaspoon
Ginger - 1 small piece
Garlic - 1 piece

For Seasoning:
Oil - 1 teaspoon
Cumin Seeds/Jeera - 1/2 teaspoon


  • Finely chop all the vegetables and cook it till soft
  • Finely chop the onion and tomato and keep it aside
  • Grind the cocunut along with all the other grinding ingredients to a fine paste in a mixer
  • In a pan, pour the oil and add the cumin seeds. When the cumin seeds begins to sputter add the onions and fry till it becomes brown color
  • Now add the tomatoes and add salt for the tomatoes to cook quickly
  • When the onion and tomatoes are fully cooked add the cooked vegetables and add the required salt and let the mixture boils
  • Finally add the ground paste and switch off the flame when the kurma starts to boil
  • Garnish the kurma with coriander leaves
  • The tasty vegetable kurma is ready to serve with hot chapatis/porotas

Channa dhal - 1 cup
Urdhal - 1 cup
Raw Rice - 1/4 cup
Salt - To taste
Ginger - A small piece
Oil - For frying the bonda


  • Soak the dhals and rice in a water for about 1 hour

  • Drain the dhals and grid it along with salt in a mixer. Dough consistency should be very tough

  • Heat the oil in the pan and test for the readiness of oil

  • When the oil is ready then take small balls of the dough and drop it into the oil and fry the bondas till it becomes crisp

  • Then dry the excess oil in the bondas using tissue paper

  • Now the yummy ulundhu bonda is ready to serve

The Potato Stew is a thick mixture of potatos, coconut ground and spices and goes very well with chapatis.

Servings: 4 persons

Potato - 4 medium size
Salt - To Taste
Green Chilli - 2
Ginger - 1 small piece

For Grinding:
Grated Cocunut - 1/2 Cup

For Seasoning:
Cocunut oil - 2 teaspoon

  • Steam Cook the potato in pressure cooker and peel the skin off and cut into bigger size pieces and keep it aside

  • In a pan add the cooked potatoes and add little water and salt and broken chillies and crushed ginger.
  • Grind the cocunut to a paste in a mixer

  • When the mixture starts to boil add the cocunut paste

  • Finally add the cocunut oil. The yummy potato stew is ready to serve with hot chappathis.
Potato Stew


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