Can I skip the sago (javvarisi)?

No, sago is the essential ingredient that gives Kushboo Idli its unique fluffiness and pillowy structure.

Why sprinkle cold water on idlis after steaming?

Sprinkling cold water stops the cooking process immediately, preventing the idlis from drying out and making them easier to remove from the trays without tearing.

Close-up of Kondaikadalai/ Black Chickpeas Sundal garnished with grated coconut and curry leaves served in a coconut shell bowl.

Kondaikadalai/Chick Peas Sundal – South Indian Festive Snack

Kondaikadalai/Black Chick Peas Sundal – A Quick and Healthy South Indian Snack

Name: Kushboo Idli / Malligai Poo Idli – Ultra-Soft & Fluffy South Indian Breakfast
Prep time: 20 min
Cook time: 30 min
Total time: 18 h
Yield: 36–40 Idlis
Cuisine: South Indian
Ingredients: 3 cups Idli Rice / Parboiled Rice; 3/4 cup Sabudana / Sago / Javvarisi; 1 cup Urad Dal / Ulutham Paruppu; 2 Castor Seeds / Kottamuthu (optional); Salt to taste; Water as needed for soaking and grinding; A pinch of baking soda (if skipping castor seeds)

Sundal is a quintessential South Indian dish made from cooked dry beans, lentils, or pulses, seasoned with a mild tempering of mustard seeds, urad dal, curry leaves, dry red chillies, and grated coconut. This protein-packed snack is perfect for festive offerings like Naivedhyam/Prasadhams during Navratri, Vinayaka Chaturthi, or Krishna Jayanti. Besides being a devotional dish, Sundal is also a delicious side for lunch or a wholesome evening snack. If you’ve ever visited temples during festivals, you know how divine sundals can taste with the aroma of camphor, flowers, and holy offerings lingering around.

Why Sundal During Navaratri?

During Navaratri, Sundal is not just a treat; it holds cultural significance. This dish, often offered as Naivedhyam or Prasadhams in temples, symbolizes purity and devotion. Scientifically, lentils and pulses are high in protein and fibre, making Sundal a healthy choice during fasting. The inclusion of various beans contributes to a balanced diet, providing essential nutrients needed during these festive days

Why You’ll Love This Kondaikadalai Sundal Recipe

Quick and Easy: Prepping sundal requires minimal effort, and it comes together in under 30 minutes!
Versatile: Swap out chickpeas with other pulses like Green Gram, Peanuts or Horse Gram to create different variations.
Perfect for Festivals: Ideal for festive occasions, this sundal recipe can also be made without onions for Naivedhyam.

Kondaikadalai Sundal: Your Guide to Making a Black Chickpea Festive Delight:

This easy Kondaikadalai Sundal recipe uses Black Chickpeas (also known as Kala Chana). To prepare, I typically soak the chickpeas overnight for best results. After draining the soaking water, I cook the chickpeas in a pressure cooker until they are soft and tender. Once cooked, temper it with seasoning and there you go with a healthy and nutritious South Indian Snack.

Cooking Guide: Looking for a complete guide on How to Cook Beans, Lentils, and Pulses? Click here to learn more!

Recipe Details – Kondaikadalai/Chick Peas Sundal

Course: Side Dish | Healthy Snack
Spice Level: Mild to Moderate
Difficulty Level: Easy | Beginner-friendly
Servings: Serves 3–4 People
Recipe Author: SM

Total Time:

Preparation Time: 5–10 Minutes
Soaking Time: 8–10 Hours (Overnight Soaking)
Cooking Time: 25–30 Minutes

Explore a full list of Navratri Recipes for more Naivedhyam/Prasadham Recipes ideas perfect for the festive season.

Step-by-Step Guide on How to Make Kondaikadalai/Black Chick Peas Sundal

Black Chick Peas - Kala Chana

Ingredients for Black Kondaikadalai Sundal

To Soak and Cook

1/2 Cup of White Chick Peas
2 Cups of Water

For Tempering

2 Tablespoons of Oil
1 Teaspoon of Mustard Seeds
1 Teaspoon of Black Gram Dhal/Urad Dhal
2 Dry Red Chillies
2 Sprigs of Curry Leaves
A Pinch of Asafoetida (Optional)
2-3 Tablespoon of Grated Coconut

Method:

Soaking and Cooking Chickpeas

Soak the Chickpeas: Rinse 1/2 cup of black chickpeas and soak them in water overnight (8-10 hours). For a quicker method, soak them in boiling water for 3–5 hours.
Cook the Chickpeas: Drain the soaking water and transfer the chickpeas to a pressure cooker with 2 cups of fresh water. Cook on high heat for 2 whistles, then lower the heat and cook for 4-5 more whistles until the chickpeas are soft.
Drain and Set Aside: Once cooked, drain the excess water and set the black chickpeas aside.

Quick Tip: Avoid adding salt while pressure cooking the chickpeas to maintain their texture and flavour.

Making the Tempering

Heat Oil: In a pan, heat 2 tablespoons of oil.
Splutter the Spices: Add 1 teaspoon of mustard seeds and 1 teaspoon of black gram dal (urad dal). Once they splutter, toss in 2 dry red chillies, 2 sprigs of curry leaves, and a pinch of asafoetida.
Add Coconut: Stir in 2–3 tablespoons of grated coconut and fry for a few seconds to release the flavours.

Honouring Tradition: No Onions for Naivedhyam Sundal. For those making this sundal recipe as Naivedhyam/Prasadam, remember to skip the onions for a traditional and authentic offering.

Final Assembly

Mix the Chickpeas: Add the cooked black chickpeas into the pan, followed by a pinch of salt. Stir everything well on low heat to let the flavours blend together.
Serve: Karuppu Kondaikadalai Sundal can be served warm or cold as a side dish, snack, or Naivedhyam.

Variations: Try using Moong Bean, Green Gram, or even Peanuts for a different variation of this sundal! Though the basic recipe serves the same, only the soaking & cooking time varies with each Beans, Lentils & Pulses.

Storage and Usage Tips

Storage: Store any leftover sundal in an airtight container and refrigerate for up to 2 days.
Reheating: Gently reheat in a pan or microwave before serving. Avoid reheating repeatedly to maintain freshness.

Pro Tip: For Naivedhyam/Prasadham, always prepare fresh sundals, as leftovers are not suitable for offerings.

Protein packed Evening Snack

This Kondaikadalai Sundal recipe is a simple yet flavourful dish, perfect for festive celebrations and wholesome snacking. Whether you’re looking for a quick side dish for lunch or a healthy evening snack, this sundal ticks all the boxes!

Ready to try more temple-style recipes? Explore my South Indian Prasadam Collection and recreate the divine flavours at home.

Make Your Navratri Celebrations Special

Looking for more festival-friendly recipes? Check out beautifully curated 9-Day Navratri Menu for a variety of delicious dishes to serve during this auspicious time. You’ll find a selection of sundals, pongal, and other sweet treats to celebrate each day of Navratri.

TOMATO DOSAI /THAKKALI DOSAI

     Tomato Dosai/Thakkali Dosai is a twist given to the normal Dosa by flavouring it with Tomatoes. Tomato Dosa is a common Dosa variety served in Tattu Kadais/Kaiyendhi Bhavans. The street food stalls which pop up every evening are colloquially called Tattu Kadais/Kaiyendhi Bhavans. They cater to a wide range of local delicacy/fast food varieties, these small eateries along the roadside serve cheap and homely food. Kaiyendhi Bhavans mostly with a limited/regular customer crowd has grown gradually to cater the needs for a demanding crowd in the meantime. Most of the Kaiyendhi Bhavans commonly serve Idlis, a variety of Dosas, Sevai, Paniyaram, Chapathi & the alltime popular Kothu Parottas etc., but I feel that it is this sheer variety and homely dishes which attracts the crowd. The variety of Dosas and Sevais they serve are unique to these Kaiyendhi Bhavans.
     I tasted dosa varieties like Tomato Dosa, Ragi Dosai, Chola(Corn) Dosai, Keera Dosai etc., at such places in Coimbatore, which were a totally new menu for me then. But Tomato Dosai always remained my favourite among the Dosa varieties and the Onion Sevai with crunchy onion bits in Sevai has a texture and flavour to be loved. Least to mention the soft and fluffy Idlis served along with Idli Podi, 2 or 3 variety of Chutneys and Sambar.
Tomato Dosai being my favourite, I absolutely wanted to prepare it at home and tried a few recipes on the go. Though we could easily make out what ingredients go into the batter, yielding a good Tomato flavoured crispy Dosa was my target. As usual, after few Trial and Errors with Tomato Dosai/Thakkali Dosai recipes, this recipe proved to be quite satisfying. Addition of Bengal Gram Dhal(Besan)Paste and sautéed Tomatoes & Onions yield you a totally satisfying Tomato flavoured bright-coloured, Crispy Tomato Dosa.

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Cuisine - South Indian
Course - Main Course
Recipe Type - Dosai, Pancake
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 8-10 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 20 - 30 Minutes

HOW TO MAKE TOMATO DOSAI /THAKKALI DOSAI

TOMATO DOSAI /THAKKALI DOSAI

INGREDIENTS :

For Dosa Batter:

Idli Rice/Par-boiled Rice - 2 Cup
Urad Dhal - 1/2 Cup
Fenugreek Seeds - 1/2 Teaspoon
Salt - To Taste

To Sauté & Grind:

Oil - 2 Teaspoon
Dry Red Chillies - 3-4 Nos.
Asafoetida - 1/4 Teaspoon
Garlic - 2 Nos.
Ginger - 1/2" Piece
Onion - 1 No.
Tomatoes - 2 Nos.

For Tomato Dosai/Thakkali Dosai :

Bengal Gram Dhal/Besan - 3 Teaspoons
Cold Water - few Teaspoons
Oil - For Dosa

METHOD :

For Dosai Batter :

Clean, Wash & Soak Par-boiled Rice with ample of Water.
In a separate bowl, clean, wash & soak Urad Dhal and Fenugreek Seeds.
Soak the ingredients for about 6–8 hours.
Once soaked, Drain the water from the Urad Dhal and grind it in a mixer or grinder.
Grind Urad Dhal and Fenugreek seeds by sprinkling water little at a time.
Grind the ingredients for about 15-20 minutes.
Once the Urad Dhal is well ground, it would turn up fluffy.
If you drop a pinch of the fluffy batter and drop it in a small bowl of water, the batter should float.
Switch off the mixer/grinder, transfer the Urad Dhal Batter into a Bowl and keep it aside.
Next, drain the Water from the soaked rice and grind it in a mixer or grinder.
Grind the Rice into a smooth batter.
Combine the Rice Batter and Urad Dhal Batter.
Mix both the batters thoroughly until well combined.
Cover the Bowl and leave the batter aside.
Allow it to ferment for about 8-10 hours/overnight.
Once the batter gets fermented well, add Salt and mix well.

For Tomato Dosai/Thakkali Dosai Batter:

Mix Bengal Gram Dhal Powder(Besan) along with cold water into a fine paste, without any lumps and keep it aside.
Heat oil in a Pan, add Dry Red Chillies and fry until they fluff up.
Immediately add Asafoetida and give a quick stir.
Add finely chopped Onions along with Garlic, Ginger and sauté until onions turn translucent.
Add finely chopped Tomatoes and sauté until the tomatoes turn soft and cooked.
Switch off the flame and allow the ingredients to cool.
Grind the ingredients into a fine paste and pour it along with the Bengal Gram Dhal Powder(Besan) paste into the Dosa Batter and mix it thoroughly until all the ingredients are well combined.
Leave the Tomato Dosa Batter aside for an hour.
Adjust the consistency of the Tomato Dosa Batter. If you prefer thin & crispy Tomato Dosai, Batter should be slightly thin.

For Tomato Dosai/Thakkali Dosai:

Heat the Dosa Griddle on a high flame and then lower the flame to medium-high.
Smear the Griddle with oil.
Thoroughly mix the Tomato Dosai Batter and pour one big ladle of batter over the Dosa Griddle.
Spread the batter evenly around the Dosa Griddle.
Keep the flame at medium while cooking Tomato Dosai/Thakkali Dosai.
Drizzle few teaspoons of Oil over the Tomato Dosai/Thakkali Dosai.
Cook the Tomato Dosai/Thakkali Dosai on a medium flame until it turns crispy and slightly golden yellow in colour.
Roll out the crispy Tomato Dosai/Thakkali Dosai and remove it from the Dosa Griddle(there is no need to flip and cook the Dosai).
Serve Tomato Dosai/Thakkali Dosai along with your choice of Chutney/Sambar.

NOTES :

Use Par-boiled Rice/Idli Rice for Tomato Dosai/Thakkali Dosai recipe.
The ingredients should be finely ground to a thick/thin batter.
Allow the batter to ferment for about 8-10 hours/overnight.
If you live in a cold climate, leave it in a warm place until the batter ferments.
If you readily have Idli/Dosa Batter add the other ingredients into the batter and follow the suit.
Sautéing the Tomatoes and Onions will yield a flavoured Tomato Dosai/Thakkali Dosai.
If you do not sauté the ingredients, it will impart a raw smell into the Tomato Dosai/Thakkali Dosai.
Adjust the number of Dry Chillies to suit your spice level.
Mixing Bengal Gram Dhal Powder/Besan with cold water will yield a paste without lumps.
Bengal Gram Dhal Powder/Besan paste adds crispiness to Tomato Dosais.
Once all the ground ingredients are mixed to the Dosa Batter, allow it to ferment again for an hour.
Cook the Tomato Dosai/Thakkali Dosai on a medium flame until it turns crispy and slightly golden yellow in colour., there is no need to flip and cook Dosai.
Red colour Tomatoes yields you bright-coloured Tomato Dosais.

HEALTH BENEFITS OF TOMATO

As said by the British journalist Miles Kington “Knowing tomato is a fruit is Knowledge and not adding it in a fruit salad is what we call as Wisdom.” We consider Tomato as a vegetable even though it's a fruit. If there is one fruit with different shades of Red, then it should absolutely be TOMATOES. The red colour in fruits and vegetables mostly comes from the antioxidant Lycopene, which has many health benefits.

Tomatoes are prominent in the Mediterranean diet and are closely associated with Italian cuisine. However, tomatoes are actually native to the southern hemisphere, specifically South America. Countries such as Colombia, Ecuador, Peru, Chile and Bolivia are thought to be where the tomato originated. Although we often see tomatoes the size of apple today, historically cherry tomatoes were the first cultivated varieties. Tomatoes provide many health benefits, whether you cook them or not.

The health benefits of Tomatoes can be attributed to the rich source of Nutrients and Vitamins found in Tomatoes. Tomatoes contain an impressive amount of Vitamin A, Vitamin C, and Vitamin K, as well as significant amounts of Vitamin B6, Folate, and Thiamine. Tomatoes are also a good source of Potassium, Manganese, Magnesium, Phosphorus and Copper. Tomatoes have dietary Fibre and Protein. Tomatoes contain key Carotenoids such as Lycopene and Lutein that contribute to health benefits.

HEALTH BENEFITS OF TOMATO

Prevents Cancer :

Tomatoes are an excellent source of vitamin C and other antioxidants. With these components, tomatoes can help combat the formation of free radicals which are known to cause cancer.

Blood Pressure :

Maintaining a low sodium intake & increasing Pottasium intake helps to maintain healthy blood pressure.

Healthy Heart :

The Fiber, Potassium, Vitamin C, and Choline content in tomatoes support heart health and thus helps in reducing Heart diseases.

Lowers Cholesterol :

Regular consumption of Tomatoes or Tomato Juice decreases the levels of LDL cholesterol and triglycerides in the blood.

Lowers Hypertension :

The impressive amount of Potassium in Tomatoes reduces the tension in blood vessels and arteries, helps in increasing blood circulation and lowering the stress on the heart by eliminating hypertension.

Diabetics :

Tomatoes help to decrease lipid peroxidation, so it has found to be a protective food for people with type 2 diabetes.

Constipation:

Eating foods that are high in water content and fibre, such as tomatoes help in hydrating the body and supports normal bowel movements. Tomatoes are described as a laxative fruit.

Prevent Gall Bladder Stones :

Tomato is a good source of vitamin C and may also help in providing relief from gall bladder stones.

Eye Health:

Tomatoes are a rich source of Lycopene, Lutein, and Beta-carotene. These are powerful antioxidants that protect the eyes and improves your vision.

Skin:

Tomatoes are a rich source of Vitamin C which helps in the production of Collagen in the body. Vitamin C is a powerful antioxidant too. This helps maintain healthy skin.

Pregnancy:

Tomatoes are rich in Folates. Adequate Folate intake is essential before and during pregnancy.

Counter the effect of Smoking :

The Coumaric Acid and Chlorogenic Acid, in tomatoes, fight against Nitrosamines, which are the main Carcinogens found in Cigarettes. The presence of Vitamin A in high quantities has shown to reduce the effects of Carcinogens.

RECIPES WITH TOMATOES

There are different varieties of Tomatoes and it comes in various sizes. Tomatoes can easily be converted into various dishes and it can be prepared in different ways. It easily fits into the dishes imparting the taste the flavour. Raw Tomatoes, Stewed Tomatoes, Tomato Soup, Tomato Juice, Stuffed Tomatoes, In Salads, Omelettes, Ketchup/Sauces and Purees/Pastes. Lets Indianize Tomatoes by converting it into Chutneys, Curries, Dips, Raithas, Soups, Rasam, Pickles etc., Convert a simple Rice into flavoured Tomato Rice/Tomato Pulao or add tomatoes to flavour Biriyanis. For yet another delicacy try making Tomato Dosa(Indian Pancakes).

For more RECIPES WITH TOMATOES, Click here...

Here are some easy ways to increase the nutritional value by incorporating more Tomatoes in your daily diet using the following tips:

Make fresh Tomato Juice or convert it into wonderful Cocktails/Mocktails.
Dip grape or cherry tomatoes in hummus or plain yoghurt dip and consume them as a side or a snack.
Add diced, canned tomatoes to homemade or jarred marinara sauces when making pasta.
Used canned, diced, or stewed tomatoes in soups.
Eat a piece of toast with Tomato Slices and Salad Leaves.
Make a quick Salsa with diced tomatoes, onion, jalapeno, cilantro, and freshly squeezed lime.
Dice fresh tomatoes and add them to rice and beans, quesadillas, or tacos.
Add them to Omelets or scrambles for breakfast.
Add a few slices of fresh Tomatoes in your Sandwich/Wrap.
Top Pizzas/Baguette slices with freshly sliced tomatoes and sliced mozzarella with balsamic vinegar, and top with chopped basil.
Make a bruschetta as an appetizer.
Lets Indianize the use of Tomatoes by making Chutneys, Curries, Dips, Raithas, Soups, Rasam, Pickles etc.,
Convert a simple Rice into flavoured Tomato Rice/Tomato Pulao or add tomatoes to flavour Biriyanis.
For yet another delicacy try making Tomato Dosa(Indian Pancakes).

_______________________________________________________________________________

DISCLAIMER:

Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

Kongu Thakkali Kuzhambu is a Kurma style Tomato Curry which goes well with Idli, Dosa, Uthappam etc., This is a popular Curry in Kongunaad Region - the region in & around Coimbatore. I learnt to cook this from my husband's Professor's Wife. She is such a sweet person and a great foodie that within minutes of talking she would have shared numerous cooking tips and recipes. She had even shared with me various toddler foods which really helped me feed my fuzzy Son then. Even during a casual visit she never allows us without dining at her place. And on one such day, she was preparing this Thakkali Kuzhambu which caught my attention immediately. I jotted it down in my mind carefully without missing any ingredient/step. She said that this Thakkali Kuzhambu can be served along with rice too, the flavour and aroma of this curry is as such that it lingers in your palms even after a long time. And it is very true... I usually combine this up with Idli/Dosa and my husband loves this Curry.
Tomatoes and Coconut are the two major ingredients in this Kongu Thakkali Kuzhambu, Fennel gives a wonderful but mild flavour to the Curry and Roasted Gram Dhal(Pottukadalai) gives a wonderful texture to this Thakkali Kuzhambu. Serve this flavour-filled Kongu Thakkali Kuzhambu with Idli, Dosa/Uthappam, Idiyappam, Appam, Chapati etc., Kongu Thakkali Kuzhambu can also be served along with Steamed Par-boiled Rice or Basmati Rice.

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Cuisine - Kongu Cuisine (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2-3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 15 -20 Minutes

HOW TO MAKE KONGU THAKKALI KUZHAMBU - COIMBATORE STYLE TOMATO CURRY

INGREDIENTS:

To Saute & Grind :

Oil - 2 Tbspn
Roasted Gram Dhal(Pottukadalai) - 1 Tbspn
Dry Red Chillies - 2-3 Nos.
Curry Leaves - 1 Sprig
Fennel Seeds - 1/2 Tspn
Peppercorns - 1/2 Tspn
Cumin Seeds - 1/2 Tspn
Coriander Seeds - 11/2 Tspn
Onions - 1 Nos. (Medium Sized)
Tomatoes - 3 Nos. (Medium Sized)
Turmeric Powder - 1/2 Tspn
Tamarind Paste - 1/2 Tspn
Coconut -1/4 Cup
Salt - To Taste

For Tempering :

Oil - 1 Tspn
Fennel Seeds - 1/4 Tspn
Curry Leaves - a Sprig

For Garnishing :

Coriander Leaves - few

METHOD:

To Saute & Grind :

Heat Oil in a Pan, splutter Roasted Gram Dhal, Dry Chillies and Curry Leaves.
Add Fennel Seeds, Cumin, Peppercorns and Coriander Seeds to the above and give a quick stir.
Fry this on a very low flame until aromatic.
Saute finely chopped Onions until it turns translucent on a low flame.
Add finely chopped Tomatoes along with Turmeric Powder and a dash of Salt.
Cook this on a low flame until Tomatoes turn soft and cooked.
Add Tamarind Paste to the above and mix well.
Add freshly grated Coconut and fry this along with the above ingredients on a low flame for few more minutes.
Switch off the flame and allow the ingredients to cool.
Transfer the ingredients into a Mixer/Grinder and grind it into a smooth Paste.
Sprinkle some water while grinding.

For Kongu Thakkali Kuzhambu :

Heat Oil in a Pan, splutter the Fennel Seeds & Curry Leaves on a very low flame.
Pour in the ground Masala along with 1/2 a cup of Water.
Boil the Thakkali Kuzhambu on a low flame for few minutes or until the raw flavour goes.
Adjust the consistency of the Thakkali Kuzhambu.
Switch off the flame and garnish Kongu Thakkali Kuzhambu with finely chopped Coriander Leaves.
Serve Kongu Thakkali Kuzhambu hot with Idli, Dosa/Uthappam, Idiyappam, Appam, Chapati etc.,
Kongu Thakkali Kuzhambu can also be served along with Steamed Par-boiled Rice or Basmati Rice.

NOTES :

Adjust the number of Dry Chillies to suit your spice level.
The Tomatoes I get here are not very sour, so I have used 1/2 Tspn of Tamarind paste in this recipe.
If you are using Local Tomatoes(Naattu Thakkali), adjust the amount of tamarind accordingly.
I have used Gingelly Oil/Sesame Oil to prepare Kongu Thakkali Kuzhambu.
Any other vegetable oil can also be used for the recipe.

CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

Along with Mint, Coriander Leaf is another herb I lavishly use in my cooking. I always have a bunch of Coriander Leaves in my refrigerator. Coriander Leaf adds nutrition to the dish it is added into and instantly boosts up the flavour. Coriander leaves are rich in Vitamin C, Vitamin K and Protein. It also contains small amounts of Calcium, Phosphorous, Potassium, Thiamin, Niacin and Carotene.
Coriander Chutney aka Kothamalli Chutney as we call it at home is one of my favourites. I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice. The speciality of a South Indian chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut. Roasted Dhals & Spices add a wonderful flavour along with the overwhelming, aromatic & refreshing nature of Coriander in this Coriander Chutney.
There are different versions of Coriander Chutney, where the basic ingredient, Coriander remains the same but the Dhals/Lentils added into the Chutney vary. Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & usually use Green Chillies for Coriander Chutney. I like Green coloured Coriander Chutney so I use Green Chillies and add a pinch of Sugar/Jaggery to retain the green colour & balance the overall taste of the Chutney.

Health benefits of coriander leaves:

Coriander helps to induce digestion & improves bowel movement.
It also promotes Liver function.
Coriander helps to stimulate insulin secretion and helps to lower the blood sugar level. So it is good for Diabetics.
Coriander lowers bad cholesterol (LDL) and increases the levels of good cholesterol (HDL).
As it is rich in Vitamin K, it is believed to be good for the treatment of Alzheimer's disease.
Coriander Leaves are rich in fat-soluble Vitamins and Anti-oxidants.
Coriander contains anti-inflammatory properties too.

Cuisine - South India
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

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HOW TO MAKE CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

INGREDIENTS :

Coriander Leaves - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Green Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required

METHOD :

Cut off the roots, clean & wash the Coriander Leaves.
Allow it to drain in a colander.
Heat Oil in a Pan.
Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
Slit the Green Chillies, add it along with the above ingredients and saute for a while.
Add the Coriander Leaves and fry for a while on a very low flame until it wilts.
Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
Fry all the ingredients on a very low flame for few minutes.
Do not allow the ingredients to burn or the leaves change colour.
Switch off the flame and allow the ingredients to cool down.
Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
Add water as required and grind the Coriander Chutney/Kothamalli Chutney into a smooth Paste.
Coriander Chutney/Kothamalli Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
Can serve it along with rice too.

NOTES:

Can prepare the same Chutney with a combination of Coriander Leaves & Mint Leaves.
Can substitute Green Chillies with Dry Red Chillies.
Adjust the number of Chillies to suit your spice level.
I usually use Green Chillies as I like the Coriander Chutney/Kothamalli Chutney to be Green.
Can add more Coconut if preferred.
Adding Sugar/Jaggery to the Coriander Chutney/Kothamalli Chutney helps to retain the Green colour in the Chutney.
Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
While frying the Coriander Leaves just fry until the leaves wilt.
Adjust the consistency of the Coriander Chutney/Kothamalli Chutney as per your preference.

Soft and Spongy Kushboo Idlis/Malligapoo Idlis served on banana leaf with green chutney and sambar – traditional South Indian breakfast.

Kushboo Idli with Chutney & Sambar – Malliga Poo Idli

Malligai Poo Idli/Kushboo Idli – மல்லிகைப்பூ இட்லி /குஷ்பூ இட்லி

Soft as Jasmine, Famous as Kushboo!
Discover the secret to making ultra-soft, fluffy Kushboo Idli / Malligai Poo Idli—a South Indian steamed breakfast dish that's as white, pillowy, spongy and irresistible as its namesake.

If you're searching for ultra-soft, fluffy white idlis that practically melt in your mouth, your quest ends here—with the iconic Kushboo Idli, fondly known in Tamil as மல்லிகைப்பூ இட்லி (Malliga Poo Idli). Named after the voluptuous charm of Tamil cinema’s superstar Kushboo, this idli isn’t just a dish—it’s a memory from the 90s, a soft steamed tribute to a cultural craze.

These idlis are so soft, thanks to a secret touch of sago (javvarisi) and a dash of baking soda or traditional castor seeds (kottamuthu). Whether you’re in Malaysia, Madurai, or Mumbai, this South Indian classic will win over your breakfast table—every single time.

From Jasmine to Kushboo

Before it was a celebrity sensation, this dish was quietly known as Malligai Poo Idli (Jasmine Flower Idli) due to its snow-white fluffiness. However, in the 1990s, Tamil Nadu was swept up in "Kushboo Fever." As the actress’s popularity soared, clever restaurateurs rebranded these exceptionally soft, fair, and plump idlis as "Kushboo Idli." The marketing worked like a charm; the name stuck, and soon every tiffin stall from Madurai to Mylapore had it proudly listed on the menu.

History and Origin: From Jasmine to Kushboo

From jasmine petals to silver screen softness—this idli got a celebrity makeover and the crowds followed.

This idli, once quietly known as Malligai Poo Idli for its snow-white fluffiness, was later rebranded, marketed, and glamorously served in many popular Tamil Nadu restaurants under the revived name—Kushboo Idli. All thanks to the soaring popularity of then-superstar Kushboo, whose fair skin, soft charm, and screen presence matched the pillowy perfection of these idlis - as voluptuous as her. The name stuck, the idlis soared, and every tiffin stall from Madurai to Mylapore had it proudly listed on the menu.

This soft and spongy Kushboo Idli recipe was first scribbled down during one of those cooking shows—specifically from a segment by Chef Damodar, who dropped a delightful twist into the batter: just two humble castor seeds (Kottamuthu) in place of the usual baking soda. According to him, this was the magic touch to make idlis rise like dream clouds—fluffy, round, and oh-so-perfect.!

And he wasn’t the only one. Even my ever-resourceful house help used to say with confidence,

“Kottamuthu pottaa idli pandhattam varum ma!”
(Translation: Add castor seeds, and your idlis will puff up like balls!)

She would pluck them with surgical precision from a neighbourhood tree and present them to me like rare heirlooms. But alas, here in Malaysia, Kottamuthu isn’t as easily available as my nostalgic heart desires. So for practical (and global) reasons, this version calls for a pinch of baking soda instead.

ProTip: If you’re living abroad and can’t get castor seeds, use baking soda. Your idlis will still steal the show.

And guess what? After years of chasing soft idlis with baking soda here in Malaysia, I finally sourced fresh Kottamuthu (Castor Seeds)—yes, the real deal! This time around, I’ve made Kushboo Idli the old-school way, just as Chef Damodar and my ever-wise house help taught me. And oh my—the fluff, the bounce, the aroma! It's not just a recipe now—its my all time dream for spongy idlis!

If you're lucky enough to get your hands on Kottamuthu, do try it once. It’s an old trick that works like magic.

Did You Know?

Just in case you’re new to it—Castor Seeds = Amanakku Vithai, the same ones used for making Amanakku Ennai / Castor Oil / Vilakkennai. (And if you’re curious or concerned about the safety of using castor seeds in cooking, scroll down to the Food Safety Note. Don't worry, I’ve got you covered.)

The Kushboo Fever

Flashback to 1996—when Tamil Nadu went head over heels for Kushboo and restaurants began proudly serving Kushboo Idlis as a named item. Just when everyone was lining up outside hotels, I was laid up in a hospital bed thanks to a glorious viral fever. You know the scene—no appetite, the works: vomiting, diarrhoea, a doctor waving his finger and prescribing only steamed foods like idli or the default rice porridge for the sick.

And I? I swerved the kanji and clung to Kushboo Idlis like a woman possessed. No chutney, no sambar, nothing fancy—just sugar-dusted, steaming hot idlis thrice a day, every day, for an entire week. When Tamil Nadu had Kushboo fever, driving them to build a Temple for her, I had Kushboo Idli fever. Truly. That was the only food I could stomach, and ironically, the only one I craved.

Even my father-in-law, sweet soul that he was, knowing my love for Biryani promised me:

“Get well soon and I’ll take you to Angannan Biriyani.”

Why You’ll Love Kushboo Idli

Spongy Texture: Whiter and softer Idlis
90s Nostalgia: A delicious throwback to Tamil cinema’s golden era.
Foolproof Fermentation: The addition of sago ensures a perfect rise every time.
Traditional Secrets: Learn how to use Kottamuthu (castor seeds) for that authentic restaurant bounce. Easily customisable with Baking Soda.

Click here for More Idli Recipes! From Classic Idlis to Idli with Idli Rava, Rava Idli, Ragi Idli, Mini Idli, and Podi Idli—there’s an idli for every mood (and tiffin box)!

Kushboo Idli Recipe Overview

Cuisine: South Indian
Course: Main Course
Difficulty: Medium
Serves: 3–4
Yields: ~36–40 Idlis
Author: SM @ Essence of Life - Food

Time Estimate

Preparation Time: 15–20 Minutes
Soaking Time: 8–10 Hours / Overnight
Fermenting Time: 8–10 Hours / Overnight
Cooking Time: 20–30 Minutes

Explore more South Indian Tiffin Recipes here! From pillowy Idlis to crispy Dosas—get your breakfast table ready!

Kushboo Idli / Malligai Poo Idli – How to Make Ultra-Soft, Fluffy South Indian Idlis with Sago & Castor Seeds

Close-up of hand holding a soft, spongy Kushboo Idli to show texture and fluffiness.

Fluffy Kushboo Idli

Ingredients for Kushboo Idli / Malligai Poo Idli

(Soft South Indian Idli with Sabudana & Urad Dal)

For Soaking & Grinding:

3 cups Idli Rice / Parboiled Rice
3/4 Cup Sabudana / Sago / Javvarisi
1 Cup Urad Dal / Ulutham Paruppu
2 Seeds Castor Seeds / Kottamuthu (optional – see Pro-tips below)
Water – as needed for soaking & grinding

After Grinding:

Salt – to taste
Water – as required, to adjust batter consistency

Optional:

A few drops of Gingelly/Coconut oil – for greasing idli moulds (if not using non-stick)

Substitute for Castor Seeds: A pinch of baking soda can be used instead.

Method - Step-by-Step Instructions

Grinding the Batter

Soaking

Rinse and soak the sago in 1½ cups water. Do not discard this water after soaking.

If using castor seeds, crack them gently and use only the white inner part. Soak along with the sago.

Wash and soak idli rice and urad dal separately for 8–10 hours or overnight.

Grinding

First, grind the soaked sabudana (sago) along with the castor seeds (kottamuthu), if using, into a smooth, lump-free paste using the same soaking water.
- Grinding Time: Approx. 15–20 minutes.
- Once done, transfer the sabudana batter to a large mixing bowl and keep it aside.
Next, grind the urad dal, using ice-cold water added in intervals to prevent the batter from heating up. The batter should be light, fluffy, and airy.
- Wet grinder preferred for best results.
- When done, remove the urad dal batter and add it to the sabudana batter. Set aside.
Now grind the soaked idli rice with ¾ to 1 cup water into a fine, smooth paste—thinner than the urad batter, but not watery.
- Once done, transfer this rice batter to the same bowl.
Mix all three batters—sago, urad dal, and rice—together thoroughly with your clean hand for 2–3 minutes.
- This hand-mixing step is essential for better fermentation—it naturally activates wild yeast and enhances softness.
Add salt at this stage or after fermentation, depending on your local climate.
- In warmer areas, it’s best to add salt after fermentation to avoid sourness.

Fermentation

Cover the bowl and allow the batter to ferment in a warm place for 8–10 hours or overnight.

ProTip: If your region is cold, pre-warm your oven slightly and leave the batter inside with the light on. Or wrap it in a towel!

Steaming Kushboo / Malliga Poo Idli

Gently beat the fermented batter to release trapped air.
If you skipped castor seeds, add a pinch of baking soda to the portion you’re using now (approx. 3 cups).
Grease the Idli moulds with oil or ghee. Alternatively, you can line the moulds with muslin cloths.
Boil water in an idli steamer or pressure cooker (without weight) for 10–12 minutes.

Preparing the traditional brass idli steamer for Kushboo Idlis.

Spoon a ladleful of Idli batter into each mould, filling them evenly.
Carefully place the Idli moulds into the steamer and tightly cover them with the lid.

Loading the muslin cloth-lined idli trays into the boiling steamer.

Pour batter into the idli moulds and steam on high flame for 3 minutes, then low flame for 6–7 minutes or until a skewer inserted comes out clean.

Opening the lid to reveal perfectly risen, spongy white Malliga Poo Idlis.

Once done, immediately remove the idli trays from the steamer and spread them out on the counter. Sprinkle cold water lightly over the steamed idlis.

The softness test: Soft texture of the Kushboo Idli.
- Stops the cooking process immediately, preventing the idlis from becoming dry or overdone.
- When done: Helps retain the soft, pillowy texture Kushboo Idlis are loved for.
- Easier removal: Makes removing easier without tearing the idlis.

This old-school trick from Tamil kitchens works like a magic everytime

Let the idlis rest for 2–3 minutes, then remove the idli from the idli tray using a spoon dipped in cold water for a smooth release.

Hand holding a split-open Kushboo Idli showing soft, fluffy interior texture – traditional South Indian breakfast.

Spongy Soft Texture of Kushboo Idli / Malliga Poo Idli

Pro Tips & Notes

Never discard sago soaking water—it helps in fermentation and fluffiness.
Use ice water while grinding to keep the batter cool and light.
Don’t overdo water; a watery batter won’t ferment well.
Batter with castor seeds needs no soda, but if unavailable, add soda just before steaming.
Castor Seeds Warning: Raw seeds can be toxic. See safety section below.

Storage Tips

Batter:

Store well-fermented batter in an airtight container in the fridge.
Best used within 2–3 days for optimal fluff.

Cooked Idlis:

Store leftover idlis in an airtight box in the fridge for up to 2 days.
Reheat by steaming or microwaving with a splash of water.

Serving Suggestions

Alongside piping hot Tiffin Sambar
Paired with Coconut Chutneys, Tomato Chutneys, or Onion Chutneys
Any nostalgic combo? Just sprinkle sugar over hot Kushboo Idlis and enjoy! Childhood magic in every bite. Best for toddlers.

Feeling bold or in a festive mood? Pair it with:
- Nattu Kozhi Kuzhambu
- Kongu Mutton Kuzhambu
- Kongu Thakkali Kuzhambu
- Chettinad Fish Curry for a Sunday brunch twist

FAQ

Q. Can I skip sago?

Nope! That’s what gives Kushboo Idli its signature softness. Try not to skip it.

Q. Can I use eno (fruit salt) instead of baking soda?

Yes, but just a pinch. Soda is traditional and gives better structure.

Q. Why are my idlis flat and hard?

Too much water, poorly fermented batter, or old urad dal can cause this. Check your grind and fermentation process.

Q. Can I freeze the batter?

Better to avoid. Fresh or refrigerated batter gives best results.

Q. Is it safe to use castor seeds?

Only in minute quantities and never raw. See safety warning below.

Q: What makes Kushboo Idli so soft?

Sago/sabudana, proper fermentation, and either castor seeds or baking soda make these idlis ultra-soft.

Classic Tamil-Style Idli – Traditional soft idlis made with rice and urad dal.
Idli with Idli Rava – Traditional Karnataka & Andhra Style Idlis made with Idli Rava(cream of rice) and urad dal.
Rava Idli – Instant semolina idlis, perfect for quick breakfasts.
Ragi Idli – Healthy finger millet idlis, rich in calcium and fibre.
Podi Idli – Tossed in spicy idli podi and sesame oil/melted ghee; perfect for lunchboxes.
Mini Idlis in Sambar – Bite-sized idlis soaked in hot sambar, a comfort classic.

Tradition Talks

The story of idli, that soft and soothing South Indian staple, goes back centuries. Ancient texts like the Kannada Vaddaradhane (c. 920 CE) mention a dish called iddalige, and the 12th-century Sanskrit work Manasollasa refers to iddarika—both believed to be early forms of idli. Some even say that Indonesian fermented rice cakes like kedli might’ve inspired our beloved idli when cooks travelled and returned from Southeast Asia between 800–1200 CE.

Fast-forward to more recent times, and cooks in Tamil Nadu and Karnataka began transforming the humble idli into a soft-as-clouds creation. By adding sabudana (javvarisi), aval (poha), and even a pinch of baking soda, they crafted what was fondly called Mallige Idli in Karnataka and Malligai Poo Idli in Tamil Nadu—named so for its jasmine-white colour and delicate softness.

Bookmark this recipe if you’re tired of rock-hard idlis ruining your mornings. This one’s a soft, spongy and fool proof!

⚠️ Food Safety: A Note on Castor Seeds

Castor seeds (Kottamuthu) contain ricin, one of the most toxic natural substances. Use only the white inner part, and never exceed 2 seeds per batch. Avoid if unsure—just use baking soda.

Castor Seeds/Kottamuthu can be extremely allergic to some people. Use with caution. Raw Castor Seeds/Kottamuthu is considered to be extremely toxic. Castor seeds are sometimes used in traditional therapies, contain ricin one of the most toxic substances known.

*Castor Seeds/Kottamuthu & Castor Oil/Vilakkennai is widely used in traditional medications. Castor Oil is used as a natural laxative.

For more information about Castor Bean Poisoning, click here...

Do not ingest Castor Seeds.

Kondaikadalai/Black Chick Peas Sundal – A Quick and Healthy South Indian Snack

Why Sundal During Navaratri?

Why You’ll Love This Kondaikadalai Sundal Recipe

Kondaikadalai Sundal: Your Guide to Making a Black Chickpea Festive Delight:

Step-by-Step Guide on How to Make Kondaikadalai/Black Chick Peas Sundal

Black Chick Peas - Kala Chana

Ingredients for Black Kondaikadalai Sundal

To Soak and Cook

For Tempering

Method:

Soaking and Cooking Chickpeas

Making the Tempering

Final Assembly

Storage and Usage Tips

Protein packed Evening Snack

Make Your Navratri Celebrations Special

INGREDIENTS :

For Seasoning :

METHOD :

NOTES :

HOW TO MAKE TOMATO DOSAI /THAKKALI DOSAI

INGREDIENTS :

For Dosa Batter:

To Sauté & Grind:

For Tomato Dosai/Thakkali Dosai :

METHOD :

For Dosai Batter :

For Tomato Dosai/Thakkali Dosai Batter:

For Tomato Dosai/Thakkali Dosai:

NOTES :

HEALTH BENEFITS OF TOMATO

Prevents Cancer :

Blood Pressure :

Healthy Heart :

Lowers Cholesterol :

Lowers Hypertension :

Diabetics :

Constipation:

Prevent Gall Bladder Stones :

Eye Health:

Skin:

Pregnancy:

Counter the effect of Smoking :

RECIPES WITH TOMATOES

DISCLAIMER:

HOW TO MAKE KONGU THAKKALI KUZHAMBU - COIMBATORE STYLE TOMATO CURRY

INGREDIENTS:

To Saute & Grind :

For Tempering :

For Garnishing :

METHOD:

To Saute & Grind :

For Kongu Thakkali Kuzhambu :

NOTES :

Health benefits of coriander leaves:

HOW TO MAKE CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

INGREDIENTS :

METHOD :

NOTES:

Malligai Poo Idli/Kushboo Idli – மல்லிகைப்பூ இட்லி /குஷ்பூ இட்லி

History and Origin: From Jasmine to Kushboo

Did You Know?

The Kushboo Fever

Why You’ll Love Kushboo Idli

Kushboo Idli Recipe Overview

Time Estimate

Kushboo Idli / Malligai Poo Idli – How to Make Ultra-Soft, Fluffy South Indian Idlis with Sago & Castor Seeds

Ingredients for Kushboo Idli / Malligai Poo Idli

For Soaking & Grinding:

After Grinding:

Optional:

Method - Step-by-Step Instructions

Grinding the Batter

Steaming Kushboo / Malliga Poo Idli

Pro Tips & Notes

Storage Tips

Serving Suggestions

FAQ

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Tradition Talks