Can I use Tuvar Dal instead of Moong Dal?

Yes, while Moong Dal (Pasi Paruppu) is traditional in the Kongu region for its buttery texture, Tuvar Dal works as a great substitute.

Is this recipe good for babies?

Absolutely! It is a gentle, high-protein meal often served as one of the first solid foods for toddlers in Tamil Nadu.

Freshly grated coconut adds a subtle sweetness and texture that balances the earthy lentils perfectly.

     Entrailing deep into the Street food culture of Tamilnadu brings out a variety of deep fried snacks prevalent to the region. Vadai, Bonda, Pakoda, Onion Samosa, Bhajji are few of the common teatime snacks catered in almost all Tea Shops or Restaurants. Street vendors cater a variety of deep-fried teatime snacks like Uzhundhu/Medhu Vadai, Paruppu Vadai, Keerai Vadai, Ragi Vadai, Masal Bonda, Mysore Bonda, Mutta/Egg Bonda, Banana Bonda, Onion Samosa, Vegetable Samosa, Onion Pakoda, Vazhakka Bhajji, Onion Bhajji, Mulaga Bhajji etc., When you probe deep into other States, regionally popular snacks like Kerala's ubiquitous Pazham Pori, Unda Pori, Sugiyan, Karnataka's Mysore/Mangalore Bonda, Madhur Vada etc., are noteworthy delicacies.
     Vadais are most commonly made with a variety of lentils. Keerai Vadai as its name mentions is a deep fried snack prepared with a combination of Bengal Gram Dhal & Spinach. Some recipes even call for using Black Gram Dhal(Urad Dhal) instead of Bengal Gram Dhal(Kadala Paruppu). Keera Vadai is commonly seasoned with Spinach, Onions, Ginger and Green Chillies. This Keera Vadai recipe is a version of Paruppu/Masal Vadai with the addition of Spinach.
     Keerai Vadai is a perfect evening teatime snack. You can find Keerai Vadai in most of the South Indian tea shops. A street food speciality & my husband's favourite. Ya, anything in the name of Dhal & Vadai - he falls head over heels!!! It is crispy, crunchy, spicy and goes perfectly well with hot Coffee/Tea. Arai Keerai or Siru Keerai is usually used while preparing Keera Vadai. These greens are a variety of Amaranthus. Even Drumstick Leaves suits well for the recipe.
     Keerai Vadai mark its popularity due to its mild flavour from the Lentils & Spinach and it has an excellent crispy texture. Keerai Vadai goes well with Coconut Chutney. Serve Keerai Vadai as a snack to glorify your teatime or serve it as a side dish for your Lunch.

Cuisine - South Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Easy
Yields - 15 - 20 Keerai Vadais
Author - SM

Preparation Time - 5-10 Minutes.
Soaking Time - 2 Hours.
Cooking Time - 15-20 Minutes.

HOW TO MAKE KEERAI VADAI

INGREDIENTS :

Bengal Gram Dhal - 3/4 Cup
Spinach - a Handful
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying

METHOD :

Wash and Soak the Bengal Gram Dhal for 2 Hours.
Drain the Bengal Gram Dhal after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
Grind it into a coarse mixture.
Add a few teaspoons of water, if needed.
Clean, wash and drain the Keerai/Spinach in a colander.
Finely chop the Keerai/Spinach and keep it aside.
To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
Finally, add chopped Keerai/Spinach, Curry Leaves and Coriander Leaves.
Heat Oil in a pan.
Take lemon sized Keerai Vadai mix and flatten them with your hands.
Drop the shaped Keerai Vadai mix into the hot oil and deep fry until it turns into golden brown in colour.
Drain the Keerai Vadai on paper towels.
Serve Keerai Vadai hot with Coconut Chutney or any other chutney of your choice.
Keerai Vadai goes well along with hot-hot Coffee or Tea.

NOTES :

Adjust the amount of Spiciness according to your preference.
Soak the Dhal just for two hours.
Soaking for a long time will make the Vadai absorb a lot of oil.
Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
I have used Siru Keerai in this Keerai Vadai recipe.
Can also use Arai Keerai, Drumstick Leaves, Amaranth Leaves etc.,

JAVVARISI PAYASAM - SAGO PAYASAM

Javvarisi Payasam/Sago Payasam is a Classical Indian Dessert/Pudding prepared with roasted Tapioca Pearls/Sago, Milk and Sugar. Javvarisi Payasam as it is called in South India and as Sabudhana Kheer in North India, are the same versions of Tapioca Pearl pudding with slight variations in texture and consistency along with varied garnishes used. Though the base ingredients remain the same, it can be converted into a rich dessert with its variations in garnishing and flavourings.

     If there is one quickest dessert, then Javvarisi Payasam/Sago Payasam comes into mind next to Semiya/Vermicelli Payasam. Javvarisi Payasam/Sago Payasam can be prepared by soaking the Tapioca Pearls/Sago/Javvarisi or alternatively it can also be prepared by roasting the Tapioca Pearls/Sago/Javvarisi in ghee. This is the easiest method and also gives a better texture to the Javvarisi Payasam/Sago Payasam.
     Sago Payasam is a common Payasam recipe prepared in most of the households. Sago/Tapioca Pearls can also be combined up with Vermicelli to make Javvarisi-Semiya Payasam. Another version of Sago Payasam with Jaggery and Coconut Milk is also prevalent in and around South India.

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here ...

Cuisine - Indian
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 20 - 30 Minutes

JAVVARISI PAYASAM - SAGO PAYASAM

INGREDIENTS :

To Cook Tapioca Pearls/Sago/Javvarisi :

Tapioca Pearls/Sago/Javvarisi - 1/3 Cup
Ghee - 1 Tbspn
Water - 1 Cup
Salt - a Pinch

For Javvarisi Payasam/Sago Payasam :

Milk - 2 Cups
Milkmaid/Condensed Milk - 1/2 Cup
Cashew Nuts -10-12 Nos.
Raisins - 10-12 Nos.
Ghee - 1 Tbspn
Cardamoms - 3-4 Pods
Sugar - 1 Tbspn

METHOD :

Heat 1 Tbspn of Ghee in a pan and roast the Cashew Nuts on a low flame until it turns into a light golden brown in colour.
Remove it with slotted spoons and keep it aside.
Fry the Raisins in the remaining Ghee on a low flame until it fluff-up. Remove and keep it aside.
Heat the remaining 1 Tbspn of Ghee in a Pressure Cooker/non-stick/heavy bottomed pan.
Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame until it Pops. (stirring and toasting it consistently).
Add 1Cup of Water along with a pinch of Salt and pressure cook the Roasted Tapioca Pearls/Sago/Javvarisi.
Pressure cook for 2 Whistles on a high flame, reduce the flame and cook for another 3-4 whistle.
Switch off the flame and allow the pressure to release.
Once the Tapioca Pearls/Sago/Javvarisi are well cooked, pour the Milk & allow it to boil, stirring frequently.
Pour in the Condensed Milk and mix well.
Grind the Cardamom Pods along Sugar into a fine powder and add it to the Javvarisi Payasam/Sago Payasam.
Allow it to boil on a very low flame for about 5-10 minutes, stirring frequently.
Switch off the flame once it reaches the desired consistency.
Garnish it with Cashew Nuts and Raisins or any dry fruits & nuts of your choice.
Serve Javvarisi Payasam/Sago Payasam hot or cold.

NOTES :

Care should be taken not to burn or brown the Tapioca Pearls/Sago/Javvarisi.
Stir continuously while roasting the Tapioca Pearls/Sago/Javvarisi until it pops.
Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame.
Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
Stir the Javvarisi Payasam/Sago Payasam frequently while cooking.
Can garnish the Javvarisi Payasam/Sago Payasam with your choice of Nuts and Dry Fruits.
Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
Javvarisi Payasam/Sago Payasam tends to become thicker once cooled down, pour some milk and adjust accordingly.
Can refrigerate the Javvarisi Payasam/Sago Payasam and serve it chilled too.

TOMATO RASAM - THAKKALI RASAM

Tomato Rasam/Thakkali Rasam is a common and simplest of all the Rasams. It is one Rasam prepared on a daily basis in almost every South Indian household. Though Tomatoes being the basic ingredient along with Tamarind in most of the Rasam Varieties, the amount and the overwhelming flavour of certain ingredients commands the domination in terms of naming the Rasam.
Tomatoes are absolutely not a native ingredient and there goes a speculative lore where there is a mention that this South Indian fame Tomato Rasam was invented by a Tanjore Brahmin Scholar in China. Brihadeeswara Sharma who had travelled to China in 4th Century, at the request of the Emperor of the Imperial Court prepared this Rasam with Tomatoes as the kingdom didn't have any Tamarind Trees. Read more about the Origin of Tomato Rasam here...
The speciality of this Tomato Rasam is that the Tomatoes are hand-squeezed to bring out the flavours and mixed along with freshly pound spices. Pounding the spices in Mortar & Pestle brings out the natural Oil in the ingredients and gives an overwhelming flavour and aroma to this Tomato Rasam. Serve this wonderful Tomato Rasam along with steamed Rice or as a Soup.

For more RASAM Recipes, Click here...

Cuisine - South Indian
Recipe Type - Soup/Rasam
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

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

HOW TO MAKE TOMATO RASAM - THAKKALI RASAM

TOMATO RASAM - THAKKALI RASAM

INGREDIENTS :

For Tomato Rasam/Thakkali Rasam :

Tomato - 3 Nos.
Tamarind Paste - 11/2 Tbpsn
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery - a Small Piece.
Water - as Required.

To Pound Coarsely :

Pepper - 1 Tbspn
Cumin Seeds - 11/2 Tspn
Garlic - 6-8 Cloves
Green Chillies - 1 Nos.
Curry Leaves - 1 Sprig

For Tempering :

Ghee/Oil - 1 Tbspn
Mustard Seeds - 1 Tspn
Fenugreek Seeds - 1/4 Tspn
Asafoetida - 1/4 Tspn
Dry Red Chillies - 1 No.
Curry Leaves - 1 Sprig

For Garnishing :

Coriander Leaves - Few

METHOD :

Take a Wide Bowl, add roughly cut Tomatoes, Tamarind Paste, Turmeric Powder and a dash of Salt along with a Cup of Water.
Leave it aside for about 10-15 Minutes.
Meanwhile, pound the ingredients mentioned under 'To Pound Coarsely' using a Mortar and Pestle.
Pound the ingredients coarsely.
Add the coarsely pound ingredients to the Tomato-Tamarind Mix.
Squeeze & break the Tomatoes using your hand.
Squeeze & mix all the ingredients and keep it aside.
Heat Ghee/Oil in a Pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies, Asafoetida and Curry Leaves.
Pour in the Squeezed Tomato Rasam Mix to the tempering and allow it to boil.
Add a small piece of Jaggery and give a quick stir.
Boil the Tomato Rasam until it froths.
Switch off the flame and garnish the Tomato Rasam with finely chopped Coriander Leaves.
Immediately cover the Rasam bowl.
Serve Tomato Rasam hot along with Steamed Rice or serve it as a Soup.

NOTES :

I have used Tamarind Paste in the recipe. If using Tamarind, remove the seeds and discard the threads after squeezing it along with Tomatoes.
I have roughly chopped the Tomatoes and squeezed it with my hand for this Tomato Rasam.
If the Tomatoes are sour adjust the amount of Tamarind to suit your taste preference.
If you do not like Tomato pieces floating in the rasam, you can grind it in a mixer-grinder/blender.
Pounding the ingredients in a Mortar and Pestle gives a wonderful flavour and a fresh aroma to Tomato Rasam.
Adjust the amount of Pepper to suit your spice level.
Tempering with Ghee gives a nice favour to the Tomato Rasam.
Adding Jaggery is purely optional, but it helps to balance the taste notes in the Tomato Rasam.

Kongu Style Uppu Paruppu served over rice with ghee being drizzled – traditional South Indian comfort food on banana leaf.

Uppu Paruppu with Ghee

Kongu Uppu Paruppu: A Simple and Comforting South Indian Lentil Curry

Name: Kongu Style Uppu Paruppu – Authentic Tamil Nadu Lentil Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 servings
Cuisine: South Indian, Kongu Cuisine
Ingredients: 1 cup Split Yellow Moong Dhal (Pasi Paruppu); 2 cloves Garlic, peeled; 1/4 tsp Turmeric Powder; 1 tsp Ghee (for cooking); 3 cups Water; Salt to taste; 3 tsp Freshly Grated Coconut; Extra Ghee for serving

A no-fuss, soul-warming lentil dish from Tamil Nadu’s Kongu region — this Uppu Paruppu is made with just Moong Dhal, coconut, salt, and ghee. It’s a perfect toddler-friendly curry that pairs beautifully with hot white rice. Traditionally served first in a Vazhaiyilai Virundhu, this light, sattvic dish is rooted in Kongu cuisine and perfect for daily lunch, postpartum recovery, or simple soul food cravings. Learn how to make this wholesome lentil curry with step-by-step tips, cultural notes, and ProTips.

What is Uppu Paruppu?

'Uppu' means salt and 'Paruppu' means lentils — and that's literally all you need to make this soulful Kongu-style dish. Uppu Paruppu is one of the most fuss-free South Indian dhal recipes, traditionally served as the first course in a Vazhaiyilai Virundhu (banana leaf feast). It’s soft, warm, light on the stomach, and beautifully sattvic in nature — the kind of dish that hugs you from within.

In South India, lentils make their way into every meal, but this one? This is comfort in its purest form. Minimal ingredients, maximum flavour.

I was reminded of this dish through my daughter’s stories from Coimbatore. She kept raving about the simple home food she had at her friend’s house — especially the Uppu Paruppu. I got curious, got the recipe from her friend’s paati, and gave it a go. Now it has become a staple at home.

Love Kongu Flavours? Explore More Recipes from Kongu Cuisine

Uppu Paruppu Recipe Overview

Cuisine: Kongu Cuisine (Tamil Nadu, South India)
Course: Side Dish / First Course
Spice Level: None
Difficulty: Easy
Serves: 2–3
Author: SM – Essence of Life - Food

Time Estimate

Preparation Time: 5 minutes
Cook Time: 15–20 minutes

Craving More Comfort? Explore Favourite Dhal Recipes here...

How to Cook Kongu Style Uppu Paruppu - Step-by-step Guide

Uppu Paruppu served on hot white rice with beetroot poriyal and vadagam – traditional Kongu Nadu banana leaf meal.

Uppu Paruppu from Kongu Cuisine

Ingredients for Kongu Style Uppu Paruppu:

To Cook the Dhal:

1 cup Split Yellow Moong Dhal (or Tuvar Dhal as an alternative)
2 cloves of Garlic
¼ teaspoon Turmeric Powder
1 teaspoons Ghee
3 cups Water

Want to master lentils the traditional way? Learn How to Cook Beans, Lentils & Pulses – Step-by-Step Guide

Add-ons:

2–3 teaspoons Fresh Grated Coconut
Salt, to taste

To Serve:

More Ghee for drizzling (optional but heavenly)

Method – Step-by-Step Cooking Instructions

Rinse the Dhal

Wash the Moong Dhal thoroughly under running water until the water runs clear.

Note: Clean dhal ensures better flavour and prevents foaming while cooking.

Cook the Dhal

In a pot or pressure cooker, add:

– Moong Dhal

– Garlic cloves

– Turmeric powder

– 1 tsp Ghee

– Pour in 3 cups of water

Stovetop: Bring to a boil, then simmer until soft (about 15–20 mins).
Pressure Cooker: 1 whistle on high, then 2–3 whistles on low flame.

ProTip: If using Tuvar Dhal, soak it for 30 mins prior to cooking as it takes longer to soften.

Mash to Perfection

Once cooked, mash the dhal gently with a spoon or a masher. It should be creamy but not too runny.

Flavour & Finish

Add salt to taste and stir in freshly grated coconut. Simmer for just a minute to let the flavours mingle.

Pro Tips & Notes

Rinse the Dhal thoroughly – This helps remove dust and reduces foam while cooking.
Tuvar Dhal? Soak it. – Tuvar Dhal takes longer to cook. A 30-minute soak helps.
Salt goes in last – Adding salt too early makes the dhal tough and slows cooking.
Coconut is optional – It adds sweetness, but feel free to skip or substitute with a splash of coconut milk.
No garlic? No problem. – For postpartum, temple-style, or toddler-friendly versions, skip garlic entirely.

Serving Suggestions:

Serve hot Uppu Paruppu over steaming white rice with a generous drizzle of ghee.

Pair it with:

Potato Roast – Try Urulai Varuval
Beetroot Poriyal – vibrant, earthy and colourful
Gooseberry Thuvaiyal – adds a sharp and tangy contrast
Appalam or Vadagam – crispy fried crunch always wins

Note: This is also an excellent toddler meal when paired with soft-cooked rice and a dash of ghee. When paired with soft-cooked rice and a dash of ghee.

Storage Suggestions

Fridge: Store leftovers in an airtight container for up to 2 days.
Reheat Gently: Add a splash of water before reheating.
Freezing Not Recommended – Fresh is best, especially for Moong Dhal.

FAQs

Q: Can I skip garlic?

Yes, absolutely. In fact, traditional postpartum or temple-style versions skip garlic entirely.

Q: What if I don’t have coconut?

It adds sweetness and richness, but you can skip it.

Q: Is this baby-friendly?

Yes! I used to serve it from 6 months onwards with just ghee and soft-cooked rice. Simply avoid garlic for younger babies.
For older kids, this is a fantastic, mild-flavoured starter meal — easy to chew, easy to love! Yes! Just avoid ghee and garlic for under-1s. For older kids, this is a fantastic starter meal.

Q: Can I temper it with mustard seeds?

Traditionally, no tempering is used. But if you prefer, add a tadka of mustard seeds + dry red chillies + curry leaves in ghee.

Q: Can I use Tuvar Dhal instead of Moong?

Yes, you can. Tuvar Dhal gives a nuttier, denser flavour. However, in the Kongu region, Pasi Paruppu (Moong Dhal) is the traditional choice for Uppu Paruppu due to its lightness and fast cooking time.

Tradition Talks

Uppu Paruppu was often the first course served in Vazhaiyilai Virundhu, followed by vegetables and rasam. It’s considered sattvic and light, ideal for children, elderly, and during recovery. According to Ayurveda, Moong Dhal is tridoshic and ghee helps balance its drying nature.

Recipes You Might Like:

Kongu Thattapayaru Kuzhambu - Cows Peas & Eggplant Curry
Keerai Kandanjathu – Mashed Greens
Kongu Paruppu Sadham
Amma’s Avarakkai Poriyal
Kollu Masiyal – Horsegram Mash
Kollu Rasam – Horsegram Rasam

There’s a quiet magic in recipes like Uppu Paruppu. No exotic spices. No fancy techniques. Just clean flavours, cultural comfort, and nourishment for the soul. Whether it’s your first time trying Kongu cuisine or a throwback to your amma’s kitchen, this dish reminds us that less is more.

Hot Pooris accompanied by aromatic Potato Masala, a perfect blend of textures and tastes.

The Divine duo of Puri and Potato Masala, a symphony of flavours

"The Ultimate Partners in Crime - Puri & Potato Masala"

Poori Masala, also known as Potato Masala, makes for a delightful accompaniment to your piping hot Pooris. This simple side dish boasts boiled Potatoes infused with mild seasoning, creating a burst of flavours. The beauty of Potato Masala lies in its simplicity and quick preparation – perfect for those moments when you crave a tasty side without the hassle.

What I adore about Potato Masala is the heavenly aroma emanating from steamed Potatoes, Onions, Green Chillies, and the flavourful tempering. It's no wonder that the classic combo of Poori and Potato Masala, affectionately called Poori Kizhangu, is a staple in South Indian Restaurants. This dynamic duo is practically inseparable, and for good reason.

There was a time when Potato Masala reigned supreme as the go-to side dish for Poori/Puri/ & Chapatis at home. My Mom, a frequent enthusiast, often served Chapatis with various accompaniments, but Pooris were exclusively paired with the ever-reliable Potato Masala. The recipe, though humble, allows for creative twists like the addition of Carrots, Green Peas, and occasional variations with Cumin Seeds, Fennel, or Garam Masala.

This versatile dish, crafted from the simplicity of Potatoes, is a perfect companion for Poori, Puri, or Chapati. If prepared with a slightly thicker consistency, it seamlessly transforms into a delectable filling for Masala Dosa. Plus, the same Potato Masala takes centre stage in crafting a delightful deep-fried snack known as Masal Bonda.

It's fascinating to note that this humble Potato Masala, originating from Bombay-style Bhajis, found fame alongside Tamil Nadu Dosa under the iconic name 'MASALA DOSA.' The credit goes to the visionary restaurateurs from the Udupi region of Karnataka, who introduced "Udupi eating houses" throughout Bombay in the 1950s. Today, Masala Dosa is a culinary icon, gracing tables in every nook and cranny of India – a true testament to its widespread popularity and the harmonious fusion of cuisines.

For delectable CURRIES, click here...

Cuisine - South Indian
Course - Side Dish
Difficulty -Easy
Serves - 2 -3
Author - SM

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

Spud-tacular Bliss: Dive into the Irresistible World of Potato Recipes

Potato Masala Perfection: Elevate Your Poori Experience with Irresistible Puri Masala!"

The Divine duo of Puri and Potato Masala, a symphony of flavours

Ingredients:

For Poori Masala/Potato Masala:

Potato - 4 Nos.
Onion - 2 Nos.
Green Chillies - 4–5 Nos.
Ginger - 1/2" Piece.
Tomato - 1 No.
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Sugar - a Pinch (Optional)
Lemon Juice - 1 Teaspoon (Optional)

To Temper:

Oil - 1 -2 Tablespoons
Mustard Seeds - 1/2 Teaspoon
Bengal Gram Dhal (Channa Dhal) - 1 Tablespoon
Dry Red Chillies - 1 No.
Curry Leaves - 1 Sprig

To Garnish:

Coriander Leaves - a few

Method:

To Cook Potatoes:

Clean, wash & boil the Potatoes (skin on), along with a dash of Salt, in a pressure cooker.
Pressure cook the Potatoes on a high flame for 2 Whistles, reduce the flame and cook for another 2–3, whistles.
Switch off the flame and wait until the pressure is released.
Once the Potatoes are cooked, allow it to cool down.
Peel the Potatoes and mash it up roughly. (The idea is to crumble it and not mash it as we do for Mashed Potatoes).

For Poori Masala/Potato Masala :

Heat Oil in a Pan, splutter Mustard Seeds, Bengal Gram Dhal, Red Dry Chillies and Curry Leaves.
Add finely chopped Onions, Ginger and Green Chillies (slit into two) to the above and sauté until Onions turn translucent.
Add Turmeric Powder and give a quick stir.
Immediately, add finely chopped Tomatoes and cook until tomatoes turn soft.
Cook this mixture on a very low flame until oil separates from the mix.
Add roughly mashed Potatoes to the above along with a dash of Salt and mix well.
Sprinkle some water and allow the mixture to boil on a low flame for a few minutes.
Pour a teaspoon of lemon juice to balance the taste.
Adjust the consistency of the Poori Masala/Potato Masala to suit your preference.
Add a pinch of Sugar and garnish the Poori Masala/Potato Masala with finely chopped Coriander Leaves.
Serve Poori Masala/Potato Masala hot along with Poori/Puri/Chapati.
This Poori Masala/Potato Masala can also be used as a filling to make Masala Dosa and Masal Bonda.

Notes:

Alternatively, can cook the Potatoes in a Sauce Pan. Adjust the cooking time accordingly.
Potatoes can also be cut into 4–6 pieces and then cooked (This will reduce the cooking time).
Cooking the whole Potatoes, with skin-on, will give a perfect texture to the Poori Masala/Potato Masala.
Can add spices like Cumin Seeds/Fennel Seeds to add an extra note of flavour to the Poori Masala/Potato Masala.
Can also add a dash of Garam Masala to the Poori Masala/Potato Masala, if preferred.
Can add finely chopped Carrots and few Green Peas in Poori Masala/Potato Masala.
Adding Tomato /& Lemon Juice to the Poori Masala/Potato Masala are purely optional.

The humble yet delightful Potato Masala, a cherished companion to Poori, embodies the essence of comfort and tradition. Its aromatic blend of spices, coupled with the iconic duo's cultural significance, makes it a timeless favourite. So, savour the simplicity, relish the history, and let the magic of Poori and Potato Masala transport you to a culinary haven. Happy cooking and happy indulging! 🍲🥔✨

HOW TO MAKE MANGAI PACHADI - RAW MANGO PACHADI

INGREDIENTS:

For Mangai Pachadi/Raw Mango Pachadi:

For Tempering:

METHOD :

NOTES :

INGREDIENTS:

To Cook Dhal:

For Pasi Paruppu Kootu/Moong Dhal Kootu:

To Grind Coarsely:

To Temper and Saute:

METHOD :

NOTES :

HOW TO MAKE KEERAI VADAI

INGREDIENTS :

METHOD :

NOTES :

JAVVARISI PAYASAM - SAGO PAYASAM

INGREDIENTS :

To Cook Tapioca Pearls/Sago/Javvarisi :

For Javvarisi Payasam/Sago Payasam :

METHOD :

NOTES :

HOW TO MAKE TOMATO RASAM - THAKKALI RASAM

INGREDIENTS :

For Tomato Rasam/Thakkali Rasam :

To Pound Coarsely :

For Tempering :

For Garnishing :

METHOD :

NOTES :

Kongu Uppu Paruppu: A Simple and Comforting South Indian Lentil Curry

What is Uppu Paruppu?

Uppu Paruppu Recipe Overview

Time Estimate

How to Cook Kongu Style Uppu Paruppu - Step-by-step Guide

Ingredients for Kongu Style Uppu Paruppu:

To Cook the Dhal:

Add-ons:

To Serve:

Method – Step-by-Step Cooking Instructions

Pro Tips & Notes

Serving Suggestions:

Storage Suggestions

FAQs

Tradition Talks

Recipes You Might Like:

HOW TO MAKE KOTHU KARI MASALA/ MINCED MEAT MASALA

INGREDIENTS :

Spice Powders :

For Garnishing :

METHOD :

NOTES:

"The Ultimate Partners in Crime - Puri & Potato Masala"

Potato Masala Perfection: Elevate Your Poori Experience with Irresistible Puri Masala!"

Ingredients:

For Poori Masala/Potato Masala:

To Temper:

To Garnish:

Method:

To Cook Potatoes:

For Poori Masala/Potato Masala :

Notes:

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