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      The Chinese culture abounds in Malaysia and I have incredibly fond memories of Lunar New Year/ Chinese New Year. During the past 11 years, I've felt that this is the best time of the year in many aspects & the most awaited holiday season at home... The city gets colourful and vibrant pronouncing the arrival of Lunar New Year. Decorated around in RED - Red Lanterns, Peony, Chrysanthemum, Cherry blossoms, all in shades of red and pink, special adornments, vibrant music playing around - GONG XI, GONG XI, GONG XI FA CHAI, The Lion/Dragon Dance, Mandarin Oranges, Red Angpao Packets and of course the food. My favourite is the Mandarin Oranges. Mandarins are in season and revered as good luck when presented during Chinese New Year.

      Chinese Tradition encourages the act of graciously giving and graciously receiving. You are gifted with Mandarin Oranges during the season and it seems to be auspicious when you get a Golden Treasure (Mandarins), needless to say about the Red Envelopes or 'Ang Pao' with money which symbolises good luck. This custom is a belief which brings good luck and prosperity to both the giver and the receiver. A traditional New Year greeting is always "Wishing you Prosperity"- GONG XI FA CHAI!

      Chinese New Year is actually a Spring Festival which begins on a different date annually as it is based on a lunar calendar. It’s a chance to sweep away all the negativity and welcome some good luck into your home and your life. There are zodiac characters with commensurate characteristics unique to the Chinese calendar as well. The upcoming up is the Year of the Pig. Every year is depicted by a zodiac sign, the Jade Emperor dedicated one year to each of the 12 animals.

      Dragons according to Chinese Zodiac symbolize potent and auspicious powers. The dragon is also a symbol of power, strength, and good luck. Oranges are a symbol of wealth and good fortune in Chinese culture. This Dragon Cocktail features Orange drink along with a fiery nature from Ginger Wine. When you’re entertaining for the occasion or just want to hoist a glass in celebration, try this Dragon Cocktail as a Chinese New Year Drink. 
 
      When I found the recipe of HAPPY DRAGON COCKTAIL in Boulderlocavore, and the thought that I have a batch of homemade GINGER WINE and the seasonal treasure, Mandarin Oranges made me recreate it in my style. The Dragon Cocktail - this flavorful cocktail gets its orangish hue from Mandarin Oranges and the Ginger Wine. The original recipe for this drink calls for Ginger infused Vodka. I made a simple makeover by adding home-made GINGER WINE instead and the result was a magically flavoured Cocktail. Try the original recipe by replacing Ginger Wine with Ginger-infused Vodka. The Dragon Cocktail has a refreshing taste from fresh Mandarin Orange Juice and a spicy note from Ginger Wine - the result is Sweet, Spicy & Fruity.

Recipe Type - Cocktail/Juices & Drinks

Difficulty - Easy

Serves - 2

Author - SM

Preparation Time - 5 - 10 Minutes.


For more JUICES, DRINKS & SMOOTHIES, Click here...



HOW TO MAKE DRAGON COCKTAIL WITH GINGER WINE



INGREDIENTS :


For Dragon Cocktail :

Fresh Orange Juice - 1 Cup
Ginger Wine - 1/2 Cup
Ice Cubes - few

To Garnish :

Fresh/Canned Lychees (Optional)

METHOD :


For Dragon Cocktail :


  • Fill a Cocktail/Boston Shaker with Ice.
  • Pour in the Fresh Orange Juice & Ginger Wine into it.
  • Shake until well combined.
  • Fill a Tall glass/Cocktail glass with Ice cubes and Strain the mixture into it.
  • Garnish the Dragon Cocktail with a Lychee. (Optional)
  • Stir the Dragon Cocktail before serving.
  • Served chilled, immediately.



NOTES :


  • Can use Orange Syrup instead of fresh Orange Juice, adjust accordingly.
  • The original recipe uses Ginger infused Vodka instead of Ginger Wine.



DESSERTS
PUMPKIN IN COCONUT MILK - FAK TONG KAENG BUET


     Thai desserts are mainly prepared with Rice, Sticky/Glutinous Rice, Rice Flour, Sugar and Coconut Milk.  This particular dessert - Pumpkin in Coconut Milk called Fak Tong Kaeng Buet in Thai belongs to a class of Dessert called 'Kaeng Buet' which refers to a  style of cooking Vegetables, legumes/Pulses or Fruits in Sweetened Coconut Milk.
     Pumpkin is a mildly sweet Vegetables and it is a good source of  Beta-carotene and Antioxidant Also this vegetable is a great source of Vitamin A and Potassium.  This Thai Dessert is cooked in Coconut Milk and mildly sweetened. This Pumpkin in Coconut Milk is an easy Thai Dessert which can be prepared within minutes.  Many of the Thai and Malaysian Desserts and Sweets closely relate to Kerala Desserts having most of the ingredients common or similar.  And one commonly used ingredient being Coconut/Coconut Milk followed by Rice/Rice Flour.



For more Recipes from THAI CUISINE, Click here...


Cuisine - Thai, Southeast Asian
Course - Dessert
Difficulty -Easy
Serves -2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 20-30 Minutes



For more DESSERTS, Click here...



HOW TO COOK STEAMED PUMPKIN IN COCONUT MILK - FAK TONG KAENG BUET



 INGREDIENTS


Pumpkin - 2 Cups
Thick Coconut Milk - 1/2 Cup
Thin Coconut Milk - 1 - 11/2 Cups
Palm Sugar/Sugar - 1/3 Cup
Salt - a Pinch
Pandan Leaf/Screwpine Leaf - 1 Leaf(optional)

 

METHOD :

For Pumpkin in Coconut Milk - Fak Tong Kaeng Buet :

  • Cut Pumpkin into wedges along the groves.
  • Remove the seeds, cut the Pumpkin into 1" Cubes and keep it aside.
  • Add Sugar and a pinch of Salt to the Thin Coconut Milk and mix well.
  • Tie up a Pandan Leaf (Screwpine Leaf) and add it into the thin coconut milk.
  • Boil the Thin Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
  • Add Pumpkin Cubes to the Coconut Milk and cook on a flame.
  • Cook until Pumpkins turn soft.
  • Pour in the Thick Coconut Milk and boil for another 2-3 minutes on a very flame.
  • Switch off the flame.
  • Discard the Pandan Leaf (Screwpine Leaf).

NOTES:

  • Acorn Squash, Moschata Squash, Butternut Squash or any other Yellow flesh Squash, Yellow Cooking Pumpkin or Winter Squash suits best for this Thai Dessert.
  • Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
  • Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
  • This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
  • I have used a combination of Thick & Thin Coconut Milk in the recipe(home-made).
  • This Dessert should not be very creamy, it should be in a slightly thin consistency.
  • Can use Coconut Cream instead of Coconut Milk.



DESSERTS
THAI STEAMED TAPIOCA IN COCONUT MILK ( MONTAD CHUAME)

     

    If you want to indulge in an intricate array of Desserts laced with Coconut Milk then it has to be Thai Desserts.  Though a handful of these desserts originated in the Palace, these desserts gradually found its way into the streets for a common man to enjoy.     Thai meals are a delicacy of its own and it is incomplete without a Classic Thai Dessert. Thai Mango Sticky Rice, Red Rubies in Coconut Milk, Pumpkin Custard are popular Thai Desserts around the world, but Thai Cuisine brings out a new angle to Sweets and desserts.  Thai Desserts colloquially called Khanom Thai are mostly a combination of Sticky/Glutinous Rice/Rice Flour, Tropical Fruit, Coconut Cream, Sweet Syrups prepared with Sugar/Palm Sugar.
      I have always had Tapiocas as a savoury dish.  When I saw this dessert at a local Food Court, I was literally fascinated by the combination - Steamed Tapiocas and Coconut Cream/Milk. I love the local Malaysian Kuihs they prepare with Tapiocas, Sweet Potatoes and Yellow Pumpkins, but all have an intricate and complex texture.  But this Thai Steamed Tapioca in Coconut Milk(Montad Chuame) seemed quite easy and with guessable ingredients, it made my work easy. Steam Cooked Tapiocas are simmered in Sugar Syrup and served with a hearty drizzle of  Coconut Cream. This Thai Steamed Tapiocas in Coconut Milk locally called Montad Chuame is pure bliss in your mouth! Soft & Sweet Tapiocas with mild Sweetness and note of Pandan essence and richness from the Coconut Milk/Coconut Cream makes this simple dessert an utter delicacy.



For more Recipes from THAI CUISINE, Click here...


Cuisine - Thai, Southeast Asian
Course - Dessert
Difficulty -Easy
Serves -2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 30-45 Minutes


HOW TO COOK THAI STEAMED TAPIOCA IN COCONUT MILK  ( MONTAD CHUAME)


DESSERTS
THAI STEAMED TAPIOCA IN COCONUT MILK( MONTAD CHUAME)

INGREDIENTS :

To Cook Tapioca :

Tapioca - 1/2 kg
Water - To cover the Tapioca pieces
Salt - a Pinch.

For Candied Tapiocas :

Steam Cooked Tapiocas - 1/2 Kg
Sugar/Palm Sugar - 3/4 Cup - 1 Cup
Water - 1 Cup
Pandan Leaves/Screwpine Leaves - 1 Leaf
Yellow Food Colouring -2-3 Drops(Optional)

Coconut Milk for Thai Steamed Tapioca in Coconut Milk :

Thick Coconut Milk - 1 - 11/2 Cups
Sugar - 2-3 Tbspn
Salt - a Pinch
Pandan Leaf/Screwpine Leaf - 1 Leaf(optional)


For more DESSERTS, Click here...

 

METHOD  :

To Boil Tapioca :

  • Peel the Tapioca and wash it.
  • Then cut it into pieces of the desired size.
  • Wash it well until the water runs clear.
  • Boil tapioca in water by adding salt and turmeric powder.
  • Cook until the pieces are soft.
  • Drain and discard the water.

 

For Candied Tapiocas:

  • Combine Sugar & Water in a Sauce pa.
  • Tie up a Pandan Leaf(Screwpine Leaf) along with few drops of Yellow food colouring and add it into the Sugar Mixture.
  • Boil the Sugar Mixture until the Sugar is well dissolved, stirring at regular intervals.
  • Once the Sugar is well dissolved, carefully add steam cooked Tapiocas into the Sugar Syrup.
  • Cook this on a very low flame until the Steamed Tapiocas absorb the sweetness and turn slightly transparent.
  • Switch off the flame and leave it aside.

 

Coconut Milk for Thai Steamed Tapioca in Coconut Milk :

  • Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
  • Tie up a Pandan Leaf(Screwpine Leaf) and add it into the coconut milk.
  • Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
  • Lower the flame and boil for another 2-3 minutes.
  • Switch off the flame.
  • Discard the Pandan Leaf(Screwpine Leaf) from the Coconut Milk.

Combining the Ingredients for Thai Steamed Tapiocas in Coconut Milk:

  • Take a few pieces of Candied Tapiocas and place it on a serving plate.
  • Let the Tapiocas be hot.
  • Pour 3/4 the amount of Warm Coconut Milk over the Candied Tapiocas.
  • Let it sit for about 5-7 Minutes
  • Let the Candied Tapiocas absorb the Coconut Milk.
  • Drizzle the rest of the Coconut Milk just before serving the Thai Steamed Tapioca Dessert(Montad Chuame).
  • Serve Thai Steamed Tapioca in Coconut Milk(Montad Chuame) warm or chilled.

NOTES :

  • Let the Steamed Tapiocas and Coconut Milk be hot when they are mixed together.
  • This will enable the Tapiocas to absorb the Coconut Milk.
  • Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
  • Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
  • This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
  • I have used Thick Coconut Milk in the recipe(home-made).
  • Can use Coconut Cream instead of Coconut Milk.
  • Adding Food Colour to Steamed Tapioca is purely optional.



________________________________________________________________________________

Important : Food Safety 

  • Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
  • So peel and wash it thoroughly with enough water.
  • Also, can soak them in water overnight and then discard the water and wash them again before cooking.
  • Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
  • These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated



STIR FRY
 EGGPLANT STIR FRIED IN SOY SAUCE



     I love Eggplants and I love to cook it up in so many ways. When perfectly cooked Eggplants can even taste better than meats. This is a very simple and a traditional Chinese style home cooked side dish found in different versions more or less with similar ingredients throughout China and South East Asia.
     With the upcoming Lunar New Year, I thought of hitting upon few Asian delicacies suitable for a New Year Eve Dinner. It’s all about having a different culture’s cuisine as often as possible. Spice is definitely something I do not hold back on as my husband is a person who calibrates a dish with its spiciness.  At least a mild note of spiciness would be appreciated in such dishes and this Eggplant Stir fry is no excuse. In this Chinese Eggplant Stir Fry, I have cooked Eggplants along with Garlic in Dark Soy Sauce with a mild note of Spiciness from Birdseye Chilli. For a mild sweet note substitute Dark Soy Sauce with ABC Sauce(Kicap Manis). This Chinese Eggplant Stir Fry is one delicious meal which can be prepared within 15 minutes.
     Eggplants can be converted into various dishes and it is one vegetable which is quite versatile and adapted my most of Cuisines around the world.  Even there is a Haiku(short form of Japanese poetry in 3 phrases)written by Matsuo Basho in the name of EGGPLANT, may be writer felt the vegetable to be so special that he wrote a poem in its name.
In this warm spring rain
     tiny leaves are sprouting
          from the eggplant seed!


For more EGGPLANT/BRINJAL RECIPES, Click here...


Cuisine - Chinese (Southeast Asia)
Course  - Side Dish
Spice Level  - Medium-High
Difficulty - Easy
 Serves - 3-4
Author - SM



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


HOW TO COOK EGGPLANT STIR FRIED IN SOY SAUCE


INGREDIENTS :

Eggplant/Brinjal – 2 Nos. (Long & Tender)
Garlic - 2 -3 Cloves
Birds-eye Chilli - 1 No (optional)
Dark Soy Sauce/ABC Sauce - 2 Tspns
Salt - To Taste
Sugar - a Pinch
Cooking oil - 1 Tbspn
 

METHOD :

  • Rinse the eggplant with water and cut into 5cm pieces.
  • Soak the eggplants in water with a pinch of salt to prevent them from turning brown.
  • Heat Oil in a Wok/Pan over high heat.
  • Add minced Garlic and Bird's-eye Chillies, stir-fry for about 10 seconds until fragrant(should not be browned).
  • Add the Eggplant along with a dash of Salt and gently stir-fry on a medium-high flame until the eggplant turns soft.
  • Add Dark Soy Sauce/ABC Sauce and Sugar.
  • Sprinkle some water at this stage if necessary.
  • Cover and cook on a medium flame for a minute.
  • Stir-fry until well combined..
  • Immediately, serve Eggplant Stir Fry hot.
  • Eggplant Stir Fry goes well with Fragrant Rice or Fried Rice/Noodles recipe.

NOTES :

  • Add some water while cooking Eggplants, if necessary.
  • Certain varieties of Eggplants need to be cooked long.
  • Cook Eggplants to suit your preference.
  • I usually stir fry the Eggplants on high heat for a short time. This will retain its nutrients and keep them fresh, soft and meaty. Do not overcook the Eggplants.
  • Do not brown the garlic, as they would tend to give a bitter taste to the dish.
  • Adding Birds-eye Chilli is purely optional.
  • Can also add Dry Chilli flakes instead of Birds-eye Chillies.
  • Adjust the number of chillies to your preferred spice level.

 

 

STIR FRY
BOK CHOY STIR FRY
     
      Bok Choy Stir fry with Garlic & Oyster Sauce is a simple yet delicious Stir-fry. This is one popular dish served in almost all Chinese Restaurants.  There are quite a lot of Greens available in Asian Market, which includes Bok Choy, Choy Sum, Hong Kong Kailan, Baby Kailan etc.,  The same recipe can be prepared with other Chinese Greens including Cai Xin, Nai Bai(Milk Cabbage), Bok Choy. Xiao Bai Cai(Chinese Cabbage) and vegetables like Broccoli/Chinese Kale as well as with any choice of mixed Vegetables, Mushrooms and Greens. Bok Choy/Pak Choi/Pok Choi literally called as Shanghai Greens looks more or less like Mustard Greens.

    


STIR FRY
BOK CHOY STIR FRY


     I happen to eat these greens after coming down to Malaysia.  I have not seen these varieties in India then.  Initially, I felt these greens were undercooked.  But the crunchy feel of the greens, the fresh and sweet taste made me realize that this is the real way of cooking greens.  I have tried my hand with all the above varieties of greens and my daughter loves them all.  She says she can have a whole bowl of greens all alone...
     This Bok Choy Stir Fry is an easy and quick recipe prepared with Garlic and Oyster Sauce. I have added a Bird's-eye Chilli to add some spiciness to the dish but you can avoid it too. A simple stir fry but a tasty & nutritious way of cooking.   I usually cook Bok Choy on high flame for few minutes until the greens are Crunchy & Tender.


For more VEGGIES & STIR FRY Recipes, Click here...


Cuisine - Chinese; Southeast Asian
Recipe Type - Stir Fry
Spice Level  - Low
Difficulty - Easy
 Serves - 2- 3
Author -SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5-10 Minutes



    HOW TO COOK BOK CHOY STIR FRY



STIR FRY
BOK CHOY STIR FRY

INGREDIENTS :

Bok Choy - 300 – 350 Gms
Garlic - 2 -3 Cloves
Birds-eye Chilli - 1 No (optional)
Oyster sauce / Light Soy Sauce - 2 Tspns
Salt - To Taste
Sugar - a Pinch
Cooking oil - 1 Tbspn



METHOD :

  • Clean, trim & cut the Bok Choy into halves or as preferred.
  • Wash and allow it to drain on a colander.
  • Heat Oil in a Wok/Pan over high heat.
  • Add minced Garlic and Bird's-eye Chillies, stir-fry for about 10 seconds until fragrant(should not be browned).
  • Add Bok Choy and Sugar, stir fry in quick strokes. 
  • When the Bok Choy starts to soften, add Oyster Sauce.
  • Sprinkle Salt.
  • Stir-fry until well combined.
  • Immediately, serve Bok Choy Stir Fry hot.
  • Bok Choy Stir Fry goes well with Fragrant Rice or any Rice/Noodles recipe.


NOTES :

  • Do not add extra water while cooking Bok Choy.
  • Water from the Bok Choy should be sufficient to keep the greens moist until cooked.
  • Do not cover the pan while cooking.
  • Stir fry the Bok Choy on high heat for a short time.  This will retain its nutrients and keep them fresh, green and crunchy. 
  • Do not brown the garlic, as they would tend to give a bitter taste to the dish.
  • Adding Bird's eye Chilli is purely optional.
  • Cook Bok Choy to suit your preference. I like to keep it crunchy and tender.





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

     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.

  
CHUTNEYS & CONDIMENTS
ONION CHUTNEY /ROJA POO CHUTNEY

     Onion Chutney/Roja Poo Chutney is a spicy condiment which goes well with Idli, Dosai, Uthappam & Paniyaram.  There are many versions of this Chutney.  My Mom makes this Onion Chutney with Onions/Shallots ground along with Green Chillies.  She used to say this is Roja Poo Chutney(Rose Flower) when I was a kid. I thought it was prepared with Rose Petals and that is the reason it has a beautiful pink colour. Anything in the name of a flower I used to fall head over heels then and the love for this Roja Poo Chutney is no wonder. My Mom had her own tactics to make me and my brother eat.  As I was(am) fond of flowers I used to simply gobble up Idlis with this Chutney. She serves this Roja Poo Chutney with a drizzle of Coconut Oil. This trick also helps to subtle out the spiciness of the Onion Chutney. 
      To date, this Onion Chutney is called as Roja Poo(Rose) Chutney at home. Even during my last visit home, Amma asked me whether I wanted Roja Poo Chutney for Idli, and as always I happily said okay. Only Moms can bring out our childhood Nostalgias.
      During a TV show when Chef Damodar gave a recipe for a simple onion chutney to go along with Gothumai(Wheat Flour) Dosai and he said it is colloquially called Roja Poo Chutney.  I was immensely fascinated by the utter coincidence.  Even my friend Sasi used to bring soft white Dosa with this Onion Chutney/Roja Poo Chutney. The whole meal had an overwhelming flavour of Coconut Oil, Dosas were prepared with Coconut oil and the Chutney had a hearty drizzle of Coconut Oil, which took over my senses immediately. What so ever, this is my all time favourite chutney for too many reasons, it has a beautiful light pink colour, comes with the name Roja Poo Chutney, above all this Onion Chutney is an easy recipe which can be prepared within minutes and it is a wonderful chutney with an overall balance of tastes and flavours. Too many memories related to this Chutney...
    The spiciness from Onions and Green Chillies along with a tangy note from Tamarind makes this Chutney a wonderful combination to go along with Idli, Dosai, Uthappam, Paniyaram etc., Milagai Chutney - A similar recipe where Green Chillies are substituted with Red Chilli Powder is another simple Chutney I frequent at home.



For more CHUTNEY varieties, Click here...


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

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


INGREDIENTS :

Shallots - 12 - 15 Nos.
Green Chillies - 3-4 Nos.
Tamarind Paste - 1 Tspn
Salt - To Taste
Sugar - a Pinch


For Seasoning :

Coconut Oil - 2 Tspn


METHOD :

  • Grind Chopped Shallots, Green Chillies, Tamarind with a dash of Salt and a pinch of Sugar to a fine paste in a blender/food processor.
  • Do not add Water while grinding the Onion Chutney.
  • Remove the Chutney from the blender.
  • Serve this Onion Chutney/Roja Poo Chutney with a hearty drizzle of Coconut Oil.
  • Serve the Onion Chutney/Roja Poo Chutney along with Idli, Dosai, Uthappam or Paniyaram.

NOTES :

  • This is a raw chutney, mix all the ingredients and grind it into a fine paste.
  • Do not add water while grinding the Onion Chutney/Roja Poo Chutney.
  • Can choose to season the Chutney or just pour few teaspoons of coconut oil over the Chutney and serve it as such.
  • Can use Onions instead of Shallots.
  • Adjust the number of Green Chillies to suit your spice level.
  • Remove seeds if any and shred the tamarind into very small pieces before grinding it along with other ingredients. I have used Tamarind Paste in the recipe.
  • Adding Sugar is purely optional.


TIFFIN ITEMS
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


TIFFIN ITEMS
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.
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