September 2009
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I need not give any introduction about chutney as you are already very much familer with chutneys. Thengai chutney is the best side dish for idly and dosa.

Grated Cocunut - 1 Cup
Green Chilli - 1
Salt - To Taste
Tamarind - a pinch
Fried gram/Pottukadalai - 2 teaspoon

For Seasoning:
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Urdhal - 1 teaspoon


  • Grind grated cocunut along with tamarind, salt, green chilli and fried gram in a mixture to a fine paste

  • In a pan, add oil and when the oil is hot, add mustard seeds

  • When the mustard seeds begins to sputter add the urdhal and fry till it becomes golden brown color

  • Now add the seasoning to the ground chutney

  • The yummy cocunut chutnet/thengai chutney is ready to serve with hot idli's and dosas

Tadka is a famous punjabi dish. This is tasty yet easy to cook. Tadka is a generic term which refers to adding the spices to the oil or to the ghee and addingh this Tadka with rice/chappathi. There are many variations to the Tadka mainly the type of dhal used to make Tadka. Some people add Thur dhal / Moong dhal instead of Green gram dhal which i used here. This recipe was told by my sister who settled in calcutta for more than 20 years. Let her receive all your comments on this recipe.

Green Gram dhal - 1/2 Cup
Onion - 1
Salt - To Taste
Turmeric Powder - a pinch

For Grinding
Onion - 1
Tomato - 1
Cumin Seeds/Jeera - 1/2 teaspoon
Ginger - 1 small piece
Green Chilli - 2 medium size

For Seasoning
Oil - 1 teaspoon
Cumin seeds/Jeera - 1 teaspoon
Curry leaves - few
Coriander leaves - few


  1. Pressure cook the green moong dhal and keep it aside
  2. Finely chop 1 onion and keep it aside
  3. In a pan, pour the oil and when the oil is hot add the cumin seeds/jeera and when the cumin seeds starts to sputter add curry leaves
  4. Now add the finely chopped onion and fry it until it becomes transparent
  5. Add a pinch of turmeric to the fried onion and keep it aside
  6. Grind another onion along with tomato, ginger, green chilli, cumin seeds
  7. Add this ground paste to a pan and fry it till the raw smell goes off
  8. Once the ground masala is cooked, add the cooked green gram dhal along with the seasoned onion mixture and add salt and mix it well
  9. Add required amount of water to make the mixure as gravy
  10. Garnish with coriander leaves

Serve the hot-hot Tadka with Rice / Chappathi.

Beetroots are very rich nutrient which is very important for health. Beetroots can be consumed as raw as well as a salad. Its good for kids as they help purifying the blood. Try to consume beetroot atleast once a in a fortnight.
You can slice the beetroot in the fine cubes as shown in the picture or you can grate the beetroot which is of different taste. You can try that as well.

Not many people like snakegourd (pudalangaai) recipes but if its cooked properly then everyone will love this. Snake gourd is useful in restoring the disordered processes of nutrition. It creates a cooling effect in the body. Being a low-calorie food, diabetics can safely include it to reduce weight while getting enough nutrition. Its leaves are used in indigenous medicine in India. One common recipe which i prepare using snakegourd (pudalangaai) is given below.

The sweeter version of karamani sundal (Perum payiru sundal) is given below. Adding Jaggery syrup to the sundal along with coconut makes this sundal very dear for the sweet lovers.

Karamani/Perum Payiru Sweet Sundal
Karamani/Perum Payiru Sweet Sundal

Karamani/Perum Payiru - 1/2 Cup
Cardamom powder - a pinch
Grated cocunut - 2 teaspoon
Grated Jaggery - 1/4 cup
Ghee - 2 teaspoon


  1. Dry fry the Karamani/Perum Payiru in a pan till its raw smell goes off and clean it in water and cook it by adding water to the pan
  2. If the cooked Karamani/Perum Payiru have more water strain it and keep it aside
  3. Heat the pan and add grated jaggery and pour little water for the jaggery to dissolve
  4. When the jaggery dissolves, add the cooked Karamani/Perum Payiru and mix it well till the mixture does not stick on to the pan
  5. Add ghee,cardamom powder and grated cocunut and mix it well
  6. The mouth-watering Karamani/Perum Payiru sweet sundal is ready for neivedhyam and for serving.
Karamani/Perum Payiru Sweet Sundal
Karamani/Perum Payiru Sweet Sundal

You can click here for other Sundal Varities

Urulai Kizhangu Kara curry (Potato curry) is one of my favourite curry. Every one loves Potato - there is not doubt about it and potato is one of largest consumed vegitable across world. Fried potato with spices is somthing which automatically brings water in your mouth. Urulai kizhangu curry, vengaya sambar and white rice is my all time favourite.Try this and let me know.

You can find Green Peas in many of the north indian dishes like aloo mutter, panneer mutter, etc. We, south indians use more of the Dried Peas than the Green Peas which we use only to add in dishes like upma. Here is the yummy recipe made of green peas - Green peas rice (Pacha pattani sadham) which i am sure you will like it. This is not the same like peas pulav. Please try and let me know.

Tomato Rice is one of the famous variety rice in Tamilnadu / south inda and one can cook it easily and quickly. Tomatos are good for health and has lot of medical properties. It prevents Diarrhea and reduces high blood pressure. It also good for Coronary Heart Heath and prevents / heals certain typs of cancer. There are many different ways to cook tomato rice and one of the very simplest and quickest method is given below.

Tomato Rice is one of the famous variety rice in tamil nadu / south inda and one can cook it easily and quickly. There is always a debate on whether tomato is a fruit or a vegitable but we need not go into that detail. Whatever it is, Tomatos are good for health and has lot of medical properties. It prevents Diarrhea and reduces high blood pressure. It also good for Coronary Heart Heath and prevents / heals certain typs of cancer. The tomato rice can be made in many different ways one such method is given below.

Coriander leaves are very good for health. These are stimulant and tonic. They strengthen the stomach and promote its action, relieve flatulence, increase secreation and discharge of urine and reduce fever. It is highly beneficial in deficienceis of vitamin A,B1,B2,C and iron. I try to include coriander leaves in most of my dishes as the leaves are one portion of spinach in our daily good. Here is the recipe made of simple kothamalli(Coriander) leaves rice for you. My mom used to pack this yummy and healthy rice for my lunch box during my school and college days. The smell of this wonderful rice is fascinating and I love this simple and yummy rice always.


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