Showing posts with label tamil Nadu dishes. Show all posts
Showing posts with label tamil Nadu dishes. Show all posts

Saturday, April 20, 2013

Turkey berry/Sundaikai (Potbadane,Gulbadane)sukka

Sundaikai Turkey Berry or wild eggplant in English, is a very popular in Tamilnadu and kerala and some parts of Karnataka.Its a bushy ,erect and spiny perennial plant used horticulturally as a root stock for eggplant.   Turkey berries contains high medicinal value and is very good for health. It is rich in Iron content and it acts like cleanser to clean our stomach. It is widely used in Siddha medicine for making chooranams, which is helpful for digestion problems.

  • 2 cups Turkey berries/
  • 2 Onion,chopped
  • 4-5 Garlic cloves, slightly crushed
  • 1tbsp OIl
  • 1 cup Coconut,grated
  • 5-6 Dried kashmiri red chillies
  • 7-8 Methi /fenugreek seeds
  • 1tsp Jeera/cumin seeds
  • 2tsp Coriander seeds
Cooking Directions
  1. Make small slits on the turkey berries and apply a tsp of salt and keep aside for 30 minutes.
  2. After 30 minutes squeeze it well and wash it again to get rid of the bitterness.
  3. In a pan add a little oil, then add red chillies and coriander seeds and 1/2tsp jeera.. When they turn red add methi/fenugreek seed and fry till fenugreek turns to light golden colour. Switch off the gas and let it cool it a bit before grinding
  4. Now grind freshly grated coconut ,roasted dry masalas and garlic cloves and remaining jeera and tamarind without water to coarse paste and Keep aside.
  5. In a pan add oil and onions. When they turns light golden add the turkey berry and salt to taste, add 1/2 cup of water to cook the berries.Cover and cook till soft and well cooked.
  6. Now add ground masala paste and mix well and let it cook for 4-5 mins till the masala is almost dry.
  7. Serve hot as a side dish with rice.

Sunday, December 16, 2012

Karaikudi Koli curry

One of the biggest city in the district of Sivaganga, Karaikudi lies in the state of Tamil Nadu between two prominent place of Trichy and Rameshwaram. The cuisine is very similar to chettinad .Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, . . The meat is restricted to fish, prawn, lobster, crab, chicken and lamb. Chettiars do not eat beef and pork.Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis

  • 1kg chicken curry cut pieces , skin removed
  • 2tbsp oil
  • 2tsp Haldi/turmeric
  • 2tsp Salt
For the masala paste
  • 1/2 Coconut (Grated)
  • 10 spicy red chillies
  • 1tbsp Coriander seeds
  • 1 inch Ginger
  • 2 inch cinnamon pieces
  • 1 bulb Garlic
  • 5 Cardamom pods
  • 1/2tsp Turmeric powder/haldi
  • 2 spring Curry leaves
  • 10 Pepper corns
  • 2 star anise
  • 2 Dagad phool
  • 10 Cloves
For the main dish
  • 1tbsp oil
  • 1tsp Mustard seeds
  • 1tsp Cumin/jeera seeds
  • 1/2tsp Fennel/saunf
  • 4-5 Onions( chopped)
  • 3 Tomatoes ( chopped)
  • 1 ball Tamarind (marble sized ball)
Cooking Directions

  1. Marinate the chicken with turmeric ,oil and salt for 30-45 mins
  2. Soak tamarind in 1/2 cup of warm water and prepare smooth pulp
  3. For the paste:
  4. Dry roast all the ingredients till golden brown and make smooth paste.
  5. Take a kadai/big pan,heat some oil.Add mustard ,jeera,saunf and let the spices crackle.Now add onion and saute again for 2 mins until light brown.
  6. Add tomatoes and cook till mushy and well blended.
  7. Now add marinated chicken and fry for a minute on high flame.
  8. Add in roasted and ground masala paste , tamarind pulp and 2 cups of hot water and mix it well.
  9. Cover it with a lid and cook for about 30-35 mins or till chicken is well cooked.
  10. Garnish with fried Curry leaves.

Friday, December 14, 2012


Uppittu/upma is an integral part of the south Indian palate.South indian breakfast mostly includes uppitu and its variants .Uppittu is simple and quick to cook.You can make variety of upma or uppittu. Today i am here with the basic or plain uppittu/upma served during our south indian weddings and also consumed during our fast as it doesn't have onion or garlic .Uppittu and sev with coffee used to be the standard menu in almost all the hotels in south india
  • 1 cup Bombay Rava/semolina
  • 1/2 cup Ghee
  • 1tsp Mustard seeds
  • 3 Green chillies (slit)
  • 1 spring Curry leaves
  • 1/2tsp Urad dal
  • 10 Cashew nut ( break into pieces)
  • 2-3 tsp Sugar
  • 2 1/4 cup Water
Cooking Directions

  1. Heat Ghee in a pan add urad dal and mustard,let it splutter.Then add cashew nut and fry till golden brown and then the green chillies and fry for a couple of seconds .At last add curry leaves and fry again.Now add water ,sugar and salt to taste.
  2. Bring the water to boil,lower the flame,then slowly add semolina little at time from left hand and keep stirring with your right hand to avoid any lumps.
  3. Keep stirring till rava/semolina is semi solid,cover it with a lid for 2 mins on lowest flame.
  4. Now open and mix it well and switch off the flame.
  5. Serve hot with sev
2nd method:
  1. Heat oil in a pan add uraddal,mustard,greenchillies and curry leaves and some cashew nuts ,then add soji/rava  and fry over a low flame to a light brown color,stirring continuously
  2. Now add 21/4 cup of boiling water.Stir well,cover and cook over a low flame till soft,stirring twice at intervals of 3-4 mins.
variation: add some onion while after frying rava for 2nd method or add onion just after the tempering and before adding water in 1st method.
You can also garnish it with some fresh grated coconut and coriander leaves and a juice of lime to enhance the taste.
Most of the time i follow the 1st method as it takes less time than 2nd.

Monday, September 17, 2012


Chakkuli/muruku is a deep fried indian snack enjoyed in every household specially during festive season,especially during deepavali,ganesh chaturthi and nagapachami.So i make sure to prepare these crispy snack at least on these festivals.This is very easy and simple recipe which i got from my neighbour.
Prep time: 15 mins
Cook time: 20 mins
Yield: 20 medium sized chakklis
  • 2 cups Rice flour
  • 1/4 cup Besan/ gram flour
  • 1tbsp Melted butter
  • 1/2tsp Ajwain
  • 1/2tsp Red chilly powder
  • 1tsp Black sesame seeds/thil
Cooking Directions
  1. Mix rice flour,red chilly powder,ajwain,black sesame seeds,besan/gram flour and salt to taste
  2. Now pour melted butter and mix it well.
  3. Add water little by little as required,form a stiff dough.
  4. Let it rest for 10 - 15 mins.
  5. Now take a chakkuli maker and use one star attachment and start preparing chakkuli.Use plastic sheet or Banana leaf and grease it well with oil.
  6. Now press the dough on the plastic sheet,Slightly rotate the chakkuli maker round and round until you make a circle.
  7. Heat oil in a deep frying pan and gently remove the chakkuli from the moist hands and slowly slide into hot oil.
  8. Fry till golden brown and drain them on kitchen towel or paper .
  9. Let it cool and store in airtight container.

Sunday, September 2, 2012

Corn - carrot semolina pancake/ rava rotti

Rava rotti/semolina pancake is a specialty of mangalore.My mom used to prepare  plain rava rotti and some times she used add some chopped onion or cucumber for a change, which tastes awesome with home made butter. To give a little twist to our humble rotti i have just added some corn and carrots to make it little more interesting and sprinkled some oregano to give some Italian touch to our Indian pan cake.Hope you really going to love this as it is not only tasty but very healthy option for your kids lunch box.
Prep time: 10 mins
Cook time: 3 mins for each pancake
Yield: 7-8
  • 2 cups Semolina
  • 1 tsp Sugar
  • 4-5 Green chillies
  • 1 cup Sweet corn
  • 1/2 cup grated carrots
  • 1/4 cup chopped coriander
  • 1 tsp Oregano( optional)
Cooking Directions
  1. Finely chop green chillies and mix it with 3 cups of water along with sugar and salt to taste.
  2. Mix it well till the sugar dissolves completely.
  3. Now mix semolina and prepare soft batter not too watery.
  4. Now its time to mix sweet corn,grated carrots ,coriander and oregano
  5. keep aside for 20 mins.
  6. Heat griddle and Pour one ladle full of the batter and spread with your fingers to make 5" square pan cakes.Apply some oil or ghee ,Cover it with a lid and let it stand for couple of minutes then flip it and let it roast for a minute or till both the sides are well cooked.
  7. Serve hot with Butter.

Thursday, July 19, 2012

Kanchipuram Idli

Kanchipuram is a famous temple city in Tamil nadu But whenever I think of Kanchipuram the first thing that comes to my mind is silk saries,beautiful hand loom saries and dress materials.It is also know as silk city. Today apart from its sarees this small town is famous of its cusine .One of the famous dish is special kanchipuram Idli.It is a colourful seasoned idli.The seasoning gives a nice flavour and aroma to this idli .

Par boiled rice-1cup
Raw rice/dosa rice-1/2cup
Urad dal/Split black gram dal-1/2cup
Dried ginger/shunti/saunt powder-1tsp
Fresh ginger-1"piece
Green chillies-2(finely chopped)
Salt to taste

Ingredients for tempering:
Mustard seeds-1tsp
Curry leaves- 2spring( chopped)
Black pepper corns( coarsely crushed)- 1/2tsp
Cashew nuts- 5-6(chopped)


  • Soak Dal for about 6hours.
  • Soak both the rice together for 6-7 hours.
  • First grind urad dal to smooth paste  and keep aside.
  • Now grind both the rice to semolina consistency
  • Mix both the batter well.Add salt to taste and let the batter ferment over night.
  • Next day add yoghurt,chopped green chillies,dry ginger powder or chopped ginger and mix it well.
  • Now prepare for tempering.
  • Heat a small pan ,add some oil or ghee.In that add Chanadal,Muatard seeds,cumin seeds,Black pepper corns,Cashewnuts,asafoetida  and Curry leaves one by one.
  • Now add this to the batter and give a quick stir.Let the batter stand for 30 mins.
  • After 30 mins heat water in idli steamer .In the meantime grease the idli moulds and then fill it with idli batter and steam on high heat for about 15 mins.
  • Let it cool off a bit before taking it out from the mould.
  • Serve hot with chutney and sambar 

Sunday, June 10, 2012

Adai( mixed lentil pancake).. Exotic tamilian breakfast

Today i am here with one exotic tasty tamilian breakfast item.It is called Adai which is very healthy , protein rich dosa.This dosa doesn't need fermentation. Adai is coarser you can not spread thin like paper dosa or any other dosa but worth trying.

Chana dal/Bengal gram dal-1/2cup
Moong dal/Green gram dal-1/2cup
Tur dal/Spilt pigeon peas-1/4 cup
Moong beans/Green gram/moogu-1/4cup
Urad dal/Black gram dal-1/2cup
Raw rice-1/2cup
Red chillies-2
Green chillies-2
Turmeric(optional)-a pinch
For garnishing -onion chopped and coriander leaves chopped


  • Soak all dals and rice together for  6-7 hours.
  • Grind it along with chillies and 1 chopped onion to Coarse paste(  slightly coarser than semolina ) ,
  • Now add salt,asafoetida and a pinch of turmeric(optional)
  • Now heat a griddle or dosa tava,pour a ladle full batter in the centre and spread a little it should be like thick pancake.Top the batter with coriander leaves and onion and dizzle some oil around the adai cover it with lid.Cook this over a medium heat on both the sides.

Variation:- You can omit onion and add some green chopped finely like drumstick leaves, methi leaves  (fenugreek) or palak leaves.

Serve hot with onion chutney and dry chutney powder or aslo tastes good with simple plain butter

Friday, June 8, 2012

Khara Pongal( moong dal Khichidi)

Pongal is one of the popular harvest festival of south india,mainly Tamil nadu.Pongal falls in the mid-January every year and marks the suspicious beginning of Uttarayan-Sun's journey northwards.This pongal festival lasts for four days,Bogi festival,surva pongal,mattu pongal and kannum pongal. On this day people prepare various dishes based on rice which is newly harvested on the 1st day of pongal which is known as bogi festival.So next 3 days people prepare various delicacies with this rice like venn pongal,chakkarai pongal( sweet rice),khara pongal and many more. 
                 This pongal is almost like North indian Khichidi.Which is prepared with a combination of rice and dal.

Basmathi rice or Broken basmathi rice/akki nucchu- 1 cup
Moong dal-1cup
Pepper-1/2 tsp
Pepper  crushed-1/2 tsp
Green chilly-2 slit
Ginger crushed-1/2 tsp
Turmeric powder-1/2 tsp
Ghee/clarified butter/oil-1tbsp
Salt to taste
For seasoning;
Mustard-1/2  tsp
Cumin-1/2 tsp
Cashew nut-10( cut into 2)
Curry leaves-1spring


  • Wash and soak dal and rice together .
  • Now add 6 cups of water along with soaked rice and dal,ginger,peppercorns,crushed pepper,green chilles,turmeric powder,Ghee and salt to taste.Cover and cook for about 10 minutes or just take 2 whistle and switch off the gas.
  • Allow it to cool for 10-15 minutes.Now open the lid and stir the cooked contents.Add hot water if necessary and adjust salt . The cooked dal and rice should be more on fluid side as it absorbs the water and becomes tough when cool.The spoon should move freely when mixing,its like almost dropping consistency.
  • Now take a small pan and add some ghee and put in mustard,jeera, cashew nuts and curry leaves.Put this over the Pongal and serve hot.
  • Add some ghee while serving

Wednesday, June 6, 2012

Parangikai Kootu..An authentic tamil dish(lentil based curry)

Today i am here with an authentic tamil dish called Prangikai kootu.Kootu is lentil based semi solid dish almost like our famous south indian Sambar but sambar is (more liquid) .You can prepare this kootu with different combination of vegetables. Here i have used  Pumpkin along with two types of lentils which is bengal gram dal and green gram dal . Usually people in tamil nadu have it with boiled rice but it even goes well with Chapati or roti

Moong dal-1/4cup
Coconut grated-1tbsp
Sambar powder-1tsp
Garlic-2-3 cloves( crushed)
Ginger-1"pieces( crushed)
Curry leaves-1spring
Urad dal-1tsp
Salt to taste


  • Remove the skin and cut pumpkin into small pieces.
  • Now wash both the dals and pressure cook along with pumpkin,turmeric,salt,garlic,ginger,Sambar powder and 6 cups of water.
  • Take 3 whistle and switch off the gas.
  • Once the cooker is completely cooled down,open the lid and transfer the dal into big sauce pan.
  • Now add little jaggery and coconut and bring to boil.
  • Now for seasoning take a small pan add ghee or oil,put some mustard,jeera and urad dal. when the urad dal turns to light brown color add some curry leaves and switch off the gas and season the cooked dal.Yummy Kootu is ready to serve.
  • Serve hot with rice or chapathi

暖暖日本在线观看高清中文-暖暖视频 高清 日本
喜德县| 南漳县| 周口市| 台南县| 鹤庆县| 塔城市| 禹州市| 定远县| 漳平市| 育儿| 新余市| 兴隆县| 永安市| 亚东县| 连山| 南安市| 含山县| 常熟市| 南丹县| 桃园市| 高阳县| 新安县| 无为县| 宜春市|