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RASAM
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

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

        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.


      MINCED MEAT
      KOTHU KARI MASALA/ MINCED MEAT MASALA


            Minced Meat is a fantastically versatile ingredient.  We can combine it to cook up a variety of dishes right from Simple Minced Meat Stir Fry, Meat Croquettes/Cutlets, Meat Balls, Kola Urundai Fry/Curry, Kheema Fry/Masala, Kebabs, Meatball Lasagna, Meat Ball Soup, Minced Meat Pulao/Biriyani. Minced Meat Pie, Patties for Burgers, toppings for Pizza or even prepare Minced Meat Stews and use it as a filling for various dishes, out of it.
           Though I make different versions of the same Kothukari Masala at home, I love the combination my SIL- Neema makes with Cabbage and Green Peas.  When Green Peas are in season this dish come into limelight. We can use Minced Mutton/Chicken/Beef in the recipe. Freshly minced meat or frozen ones, both suits well for the recipe. This Kothukari Masala is a simple yet delicious side dish which goes along with both Roti & Rice.


      For more Recipes with MINCED MEAT, Click here...



      Cuisine - South India
      Course - Side Dish
      Spice Level - Medium-High
      Difficulty - Medium
      Serves - 3-4
      Author - SM

      Preparation Time - 15-20 Minutes
      Cooking Time - 30- 45 Minutes


      HOW TO MAKE KOTHU KARI MASALA/ MINCED MEAT MASALA

      MINCED MEAT
      KOTHU KARI MASALA/ MINCED MEAT MASALA

      INGREDIENTS :

      Minced Meat - 11/2 Cups
      Cabbage -1 Cup
      Green Peas - 3/4 Cup
      Onion - 2 Nos.
      Green Chillies - 3-4 Nos.
      Garlic - 4 Cloves
      Ginger - 1" Piece
      Tomato - 1 No.
      Fennel Seeds - 1/2 Tspn
      Curry Leaves - 2 Sprigs
      Oil - 2 Tbspns
      Salt - To Taste

      Spice Powders :

      Turmeric Powder - 1 Tspn
      Red Chilli Powder - 2 Tspns
      Pepper Powder - 2 Tspns.
      Garam Masala - 2 Tspns.


      For Garnishing :

      Coriander Leaves- few


      METHOD :

      • Mince the Meat(Mutton/Beef/Chicken) using a mincer or food processor.
      • Wash it in a colander under running water and leave it aside for the water to drain.
      • Shred the Cabbage into thin strands and keep it aside.
      • Peel the Green Peas, wash and allow it to drain in a colander. 
      • Grind Ginger & Garlic into a fine paste and keep it aside.
      • Heat Oil in a pan, splutter Fennel seeds and Curry leaves in it.
      • Saute finely chopped Onions, Green Chillies until onions turn translucent.
      • Add the Ginger-Garlic Paste and saute until raw flavour goes and it turns aromatic.
      • Add all the ingredients mentioned under 'Spice Powders' and mix well.
      • Fry this on a very low flame for few minutes.
      • Add chopped Tomatoes and fry well.  
      • When tomatoes turn soft and oil separates from the mix, add Minced Meat along with a dash of Salt.
      • Sprinkle enough water for the meat to cook.
      • Close the pan with a lid and leave it on a low flame until the minced meat is cooked. Stir it occasionally.
      • When meat is well cooked, add Green Peas and cook on a low flame until green peas turn soft.
      • Add shredded Cabbage and cook briefly.
      • Stir fry the Kothukari Masala for few more minutes, until the vegetables are cooked.
      • Sprinkle some Pepper Powder and garnish Kothukari Masala/Minced Meat Masala with Coriander Leaves.
      • Serve Kothukari Masala/Minced Meat Masala hot. with Chappati, Puri, Batura, Parathas, Rotis etc.,
      • Kothukari Masala/Minced Meat Masala  goes well with Steamed Rice, Biriyani, Pulaos etc.,

      NOTES:

      • Can use any type of minced meat like chicken, mutton or beef for the recipe.
      • I have cooked the recipe with Minced Beef.
      • I like this dish spicy, adjust the spices to suit your preference. 
      • This recipe is a dry version. Can add some more water & one more tomato and adjust the consistency of Kothukari Masala to suit your preference.







      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!"



      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


      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! 🍲🥔✨


      INDIAN BREADS
      POORI/PURI RECIPE


            Poori/Puri as we call this deep-fried Indian Bread is a simple recipe prepared with Whole Wheat Flour, Semolina and Salt.  It is an unleavened bread which can be combined with Savoury side dishes like Bhaji/Curries/Kheema.  Poori can also be served with sweet side dishes like Aamras(Mango Purée), Shrikhand, Basundhi or Sweet Boondhi. It is also eaten with Rice Kheer or Halwa. You can find a default combination of Poori served with Poori Masala/Potato Masala a simple side dish prepared with Potatoes.  I would say the combination is made in heaven, and no South Indian restaurant dares to separate the combo.  Some restaurant even serves Coconut Chutney along with this above combination, which is my husband's favourite.  Poori and Potato Masala along with Coconut Chutney is a must-have at our home. 
           This is how my Mother makes Poori/Puri and it is a foolproof recipe.  The story of Poori has a long-forgotten connection with my MOM.  The story dates back to 1972, the year my MOM & DAD got married.  My Dad, who was working in Kotagiri (a small town near Ooty in Tamil Nadu), took my Mom there after their wedding.  On their way home, my dad took her to a restaurant in Mettupalayam.  He ordered Poori and Potato Masala for both of them.  My Mom, a naive teenager from a small village in Palakkad (Palakkaadu - Kukkrammam!!!) got dumbstruck seeing Poori(she thought it was Pappadam) in her plate, she asked my Dad how can anyone eat Pappadam with this curry. My dad convinced her, saying that the dish is called Poori and would taste good.  As sceptical as ever, she tried the dish.  I am not sure whether she was convinced/liked the dish then.  But to obviously contradict the lore, she makes the best Poori.  My husband is a big fan of her Pooris, and it is one dish he asks her to prepare when we are home.
          My Mom's Poori has become a benchmark for perfect Pooris at home that whenever I prepare Pooris, my husband and kids would comment, it is not as perfect as Ammamma's Pooris. The recipe I have given here is how my Mom makes. She adds Samba Gothuma Rava instead of White Semolina along with whole wheat flour for the dough.  And all the more, a few knacks like rolling the Pooris into slightly thicker circles, the right temperature of Oil (for deep-frying) and gently pressing the Pooris while frying them, all help you to yield soft, puffy Poori/Puri.

      For more recipes on INDIAN BREADS, Click here...



      Cuisine - Indian
      Course - Main Course
      Difficulty - Medium
      Serves - 2 -3

      Author - SM

      Preparation Time - 5-10 Minutes
      Leavening Time - 15-20 Minutes
      Cooking Time - 20 - 30 Minutes

       

      HOW TO MAKE POORI/PURI



      INDIAN BREADS
      POORI/PURI RECIPE


      INGREDIENTS:

      For the Dough:

      Whole Wheat Flour/Aatta - 2 Cups
      Samba Gothuma Ravai/Cracked Wheat - 2 Tablespoons
      Oil - 2 Teaspoons
      Salt - To Taste
      Water - 1 Cup (approximately)

      For Deep Frying:

      Oil


      METHOD:

      KNEADING THE DOUGH :

      • Add Whole Wheat Flour, Samba Gothuma Ravai along with salt in a wide bowl.
      • Mix the Flour and Samba Gothuma Ravai.
      • Make a hole at the centre of the flour mix, pour the oil into it.
      • After adding the oil to the flour, mix & combine the ingredients before kneading.
      • Knead the dough, adding a little water at a time.
      • Knead it into a stiff dough. 
      • Cover the bowl and let it rest for 15- 20 Minutes.

      NOTES:

      • You will need approximately 1 Cup of Water for 2 Cups of Flour.
      • Amount of water totally depends on the type of Whole Wheat Flour used.  Adjust Accordingly.
      • If you need more water, do not add directly to the flour mix.
      • Instead, dip your fist into the water and apply to the mix & then knead it.
      • The longer you knead the dough, it tends to become soft and pliable. 
      • The dough should be stiff, but soft and without any cracks.

      RESTING THE DOUGH:

      • Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap, or cover the bowl tightly with a lid.
      • Leave the dough aside, for at least 15–20 minutes.
      • Covering the dough traps moisture, otherwise, it will dry out forming a crust.
      • And keep the dough covered all the time.
      • Leavening the dough for a long time can make the Poori oily.

      ROLLING THE DOUGH:   

      METHOD:

      • Divide the dough into equal portions.
      • Roll out each portion into medium-sized, slightly thick circles.
      • Roll them with even thickness.
      • Dust the rolling board with dry flour while rolling the dough.
      • Do not use too much flour while you roll the dough.

       

      DEEP FRYING THE POORI/PURI:

      • Heat the oil in a deep pan on a high flame and allow the oil to smoke off.
      • Lower the flame to medium-high.
      • Gently drop the rolled Poori/Puri, one at a time, into the hot oil.
      • Carefully and gently press the Poori/Puri with the slotted spoon until it fluffs up.
      • Flip the Poori/Puri and cook the other side.
      • Fry the Poori/Puri until it turns into slightly golden yellow in colour.
      • Do not fry the Poori/Puri on a high flame or allow it to burn.
      • Once fried, remove the Poori/Puri from the oil with a slotted spoon
      • Allow it to drain on clean Paper towels.
      • Follow the suit for rest of the Poori/Puri.
      • Serve Poori/Puri hot with Poori Masala/Potato Masala and Coconut Chutney/Mint Chutney/ Coriander Chutney.
      • Can serve Poori/Puri with Potato Curry, Chana/Chole Masala, Punjabi Chole, Chana Dal Masala, Kheema Fry or any other side dish of your choice. 
      • Poori/Puri also goes well with Sweet Side Dishes like Aamras, Shrikhand, Basundhi, Sweet Boondhi, Kheer, Halwa etc.,
      For POORI MASALA/POTATO MASALA Recipe, Click here...

      NOTES:

      • Commonly, White Semolina is used along with Wheat Flour for Poori/Puri recipe.
      • But, I have used Samba Gothumai Ravai/Cracked Wheat instead of White Semolina, which is my Mom's secret behind puffy Pooris.
      • This helps you to get soft, puffy Pooris.
      • Can use All-purpose flour instead of Whole Wheat Flour too.
      • Do not overheat the Oil while frying the Poori/Puri.
      • Deep-fry the Poori/Puri on a medium-high flame.
      • Serve Poori/Puri hot or at room temperature.
      RAVA IDLI/SEMOLINA IDLI

            When you say Idli, it has become synonymous to South Indian Dish.  It has a deep-rooted connection with the region and people of South India.  Considered as a staple and steamed goodness this humble dish found its waning period during the World War, which paved way for a new dimension of the same old Idli with a variation of Rice with Rava/Semolina called 'RAVA IDLI'.  I was fascinated by the history and invention of the dish when I read it in a Tamil Magazine about MTR(Mavalli Tiffin Room) years back.
           The invention of Rava Idli, more commercially, I should say, dates back to 1939 during the food crisis which started during WWII.  Rice shortage in India infamously mentioned as the Great Bengal Famine by history, led to the use and spread of wheat & wheat products to South India. Even my Mom says they all used to have a lot of Wheat Recipes in those days which she used to hate. Knowing that her grandmother used to stealthily bring a bowl of Rice for my mother. Rice was scarce then and people who had paddy fields secretly stored some Rice for their own use. Some even used up the paddy grains stored for next sowing due to scarcity.
           During those days, Bangalore famous MTR group (then, Brahmin Coffee House) decided to replace Rice with Semolina in making Idlis.  Though replaced experimentally, the result seemed to fair well with more innovative and all the more delicious 'RAVA IDLI'.  Since then it has been in the limited menu list of MTR and has gained its popularity throughout South India.  
            This Rava Idli recipe is from an old cook book which I bought during my school days. The recipe mentions the Rava Idlis to be steamed cooked in Idli Plates lined up with Mandharai Leaves(Leaves from Bauhinia Racemosa/Bidi Leaf Tree).  Even Banana Leaves can be used instead of Mandharai Leaves. When I got hold of Mandharai Leaves from a nearby tree in our street I was literally overwhelmed as I had never got a chance of preparing Rava Idlis lined up with Mandharai Leaves as mentioned in my recipe book.  The aroma of steamed Rava Idlis and Mandharai Leaves was so wonderful and I personally loved it.
           This Rava Idli recipe is prepared without Soda-bi-carbonate or Fruit Salt.  But the trick in getting soft Rava Idli is perfectly roasted White Rava/Semolina and the amount of Curd/Yogurt used in the batter. The recipe says equal amount of White Rava/Semolina and Curd/Yogurt and 20-30 minutes of leavening time. I strictly follow the recipe from my cook book and have always got soft Rava Idlis with a perfect texture.


      For more TIFFIN ITEMS, Click here...


      Cuisine - South Indian(Karnataka)
      Course - Main Course
      Difficulty - Medium
      Makes - 20-24 Rava Idlis
      Author - SM



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


      HOW TO COOK RAVA IDLI/SEMOLINA IDLI
      RAVA IDLI/SEMOLINA IDLI

       

      INGREDIENTS :

      Semolina/White Rava - 2 Cups
      Curd/Yogurt - 2 Cups

      For Tempering :

      Ghee/Oil - 4 Tbspns
      Mustard Seeds - 1/2 Tspn
      Bengal Gram Dhal - 1 Tspn
      Cashew Nuts - 12- 15 Nos.
      Green Chillies - 3 Nos.
      Ginger - 1/2" Piece
      Curry Leaves - 1 Sprig
      Turmeric - 1/4 Tspn (optional)
      Carrot - 1 Tbspn
      Coriander Leaves - Few

       

      METHOD:

      • Heat Ghee/Oil in a pan, splutter Mustard, Bengal Gram Dhal, Cashew Nuts and fry for a while.
      • Add finely chopped Curry Leaves, Green Chillies, Ginger and saute well.
      • To the above mixture add White Rava/Semolina and fry for few minutes.
      • Roast the White Rava/Semolina on a very low flame until it is aromatic.
      • Add Turmeric and give a quick stir.
      • Add finely grated/chopped Carrots and give a quick stir (can add few teaspoons of grated Coconut at this stage).
      • Switch off the flame and allow the mixture to cool down.
      • Pour Curd/Yogurt along with a dash of Salt to the above mixture.
      • Thoroughly mix the Rava Idli batter. Make sure there are no lumps in the Rava Idli Batter.
      • The consistency of the batter should be slightly thicker (like Idli Batter).
      • Add finely chopped Coriander Leaves and mix well.
      • Leave it aside for 20-30 minutes. 
      • Meanwhile, boil water in Idli Vessel. 
      • Grease the Idli moulds, line it up with Mandharai Leaf/ Banana Leaf(Optional).
      • Pour a ladle full of Rava Idli batter into it.
      • Carefully place the Idli Moulds into the Idli Vessel and cover it with the lid.
      • Steam cook the Rava Idlis for about 4-5 Minutes on a High flame, reduce the flame to medium-low and cook for another 3-5 Minutes. 
      • Serve Rava Idlis hot with Sambar or any Chutney of your choice.

      NOTES :

      • Can add some Water, if the Rava Idli batter is very thick. 
      • Can prepare the batter with 1 Cup Yogurt and 1 Cup of Water or substitute Curd/Yogurt with Butter Milk. 
      • Make sure the Curd/Yogurt is not very sour.
      • Some recipes call for adding Soda-bi-carbonate or Fruit Salts like Eno.
      • Can steam the Rava Idlis immediately, if adding fruit salt.  No need for waiting time.
      • If adding Soda-bi-carbonate leave the Rava Idli batter aside for 20-30 Minutes.
      • Adding Turmeric Powder to the Rava Idli Batter is purely optional.
      • If using fruit salt/soda-bi-carbonate avoid adding turmeric powder, which may alter the colour of the Rava Idlis. 
      • Can use few teaspoons of grated Coconut to the batter, if preferred.
      • Lining the Idli Moulds with Mandharai Leaves/Banana Leaf is purely optional.




      KONGU CUISINE
      COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY


          My acquaintance with Kadanja Keerai/Mashed Spinach Curry happened during our lunch time in high school. During the initial days in my new school, I was awed by the variety of dishes and regional variety of rice dishes my classmates bought for lunch.  My mom never used to make this kind of flavoured rice dishes like Coconut Rice, Tomato Rice, Lemon Rice, Tamarind Rice then.  It was due to my pestering she started to ask our neighbours and cook these Variety Rice dishes to be packed for my lunch box.  But when I saw this green coloured rice in one of my classmate's lunch box, I was totally taken aback thinking what rice it would be - green in colour.  When I asked the girl she said it is Keera Kadanjathu mixed with Rice. But it literally took years for me to even taste the dish.
          I learnt to cook this Kadanja Keerai/Kadaintha Keerai recipe from my Maid, Hamsa Akka in a typical Coimbatore Style.  If we ask her to make this dish, she would get overwhelmed and go to the extent of making it so perfect and precise.  She meticulously buy Siru Keerai, clean it up and prepares the dish all on her own.  She even bought an Earthern pot and a Wooden Mathu for the purpose. I love the way she prepares it by saying "Rendu molagaya killi pottu, vengayatha vanakki, keeraya pottu adachu vachikkinum".  Which means snap off the Green Chillies, saute the shallots and keep the spinach covered.  She will remove the earthen pot from the stove, and while the mixture is still hot she would mash it up with a Wooden Mathu with quick movements.  She will say, serve it with a dollop of Ghee/Coconut Oil.
           Coimbatore Style Kandanja Keerai is one of the simplest & tastiest Curry you can ever have.  We can use Siru Keerai/Arai Keearai/Pasala Keerai for the Recipe.  Shallots give a wonderful texture to this mashed Spinach Curry. I have whipped up the Curry in a blender.  The best way to mash it up is by using a Wooden Mathu(Churner).



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


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

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



      HOW TO COOK COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY


      KONGU CUISINE
      COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

      INGREDIENTS :



      To Saute & Grind :

      Siru Keerai - 2 Cups
      Coconut Oil/Gingelly Oil - 1 Tspn
      Shallots - 10-12 Nos.
      Garlic - 6-8 Nos.
      Green Chillies - 2-3 Nos.
      Salt - To Taste


      METHOD :


      • Clean the Greens and remove the Leaves from the stems, can use soft stalks.
      • Wash the cleaned Greens under running water twice/thrice.
      • Drain the Greens in a colander for few minutes.
      • Heat Oil in a Pan, Saute chopped Shallots, Garlic and Green Chillies until shallots turn translucent.
      • Add in the drained Greens to the above and give a quick stir.
      • Cover and cook briefly on a low flame.
      • Switch off the flame and let it cool.
      • Grind the mixture in a Mixer/Blender into a fine Paste.
      • Alternatively can mash the mixture with a Wooden Mathu(Churner). If doing so, mash it up while the mixture is hot.
      • Serve Coimbatore Style Kandanja Keerai hot with Steamed Rice and Ghee.

      NOTES :

      • Can soak the Greens in lots of water for 15 minutes to get rid off the sand, dirt and pesticide residue if any. 
      • Then wash the Greens under running water twice/thrice.
      • Can use Siru Keerai/Arai Keerai/Pasalai Keerai for the recipe.
      • Adjust the amount of Green Chillies to suit your spice level.
      • I cook the greens briefly, which yields a perfect green coloured Kadanja Keerai.
      • Can use any type of Vegetable Oil for the recipe.

        VEGGIES
        CHEERA THORAN/SPINACH STIR FRY


              Cheera Thoran is a simple Spinach Stir Fry with very few ingredients and it can be cooked within minutes. Cheera Thoran is a stir fry prepared with finely chopped Amaranth Leaves(Thandu Keerai/Cheera), usually seasoned with mild spices and condiments and few spoons of grated coconut. Though Greens are commonly called as Spinach,  maybe Spinach is rather a different green when seeking deep into what Amaranth Leaves are.  These greens are commonly called as Asian Spinach.  Universally known as Amaranth Leaves, locally called as Bayam in Malaysia, Singapore & Indonesia. It is called as Thandu (Stalk) Keerai/Cheera(Green) in Tamil & Malayalam. And this is one ancient or first plant variety ever to be domesticated and grown for personal use. It has travelled a long way since civilizations to the present era.
              An easy to grow Green variety, which is available in shades of pink and green. We can get them at a very cheap cost in the market and the farmer's market is always loaded with bunches of fresh and luscious locally grown greens.  But growing these Greens in your backyard is another technique which can cater you with fresh leaves at your service, whenever needed.  It is more than enough that you buy the seeds once, they shoot up and grow into matured plants, flower up and give you a new batch of black coloured tiny seeds, which you can sow it again and again for fresh produce.
             Amaranth Leaves are popular around the world for its rich and nutritious values.  The most common green consumed in Asian countries is rich in Proteins, Vitamins and minerals like Iron, Calcium & Phosphorus.  The Red Variety of this green is more flavourful and nutritious compared to the Green variety. This recipe is a simple Kerala style stir-fry with mild seasoning.  I cook this Cheera Thoran briefly on a medium flame to retain its crunchiness, colour and nutrition. The speciality of the dish is that the seasoning are tempered in Coconut Oil which gives the typical 'Nadan Ruchi' the most phenomenal & authentic taste and flavour of 'Deivathinthe Swantham Nadu' - God's Own Country.  Thoran/Upperi is a predominant item served along with various other dishes in a Kerala Sadhya(Banquet).
              Various Vegetables like, Cabbage, Long Beans, French Beans, Snake Gourd, Bitter Gourd, Beetroot, Carrot, Spinach, Okra etc., can be cooked in this method. Even vegetables like Cabbage & Carrot, Beans & Carrot, or all three vegetables Cabbage, Carrot and Beans can be mixed together and prepared in the same way.

        For more recipes on SADHYA, click here...


        Cuisine - Kerala (South India)
        Course - Side dish
        Spice Level - Moderate
        Difficulty - Easy
        Serves - 4
        Author - SM

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


        HOW TO COOK CHEERA THORAN/SPINACH STIR FRY

         

        INGREDIENTS :

        Amaranth Leaves - 3 Cups
        Shallots - 4-5 Nos.
        Garlic - 1-2 Cloves
        Green Chillies - 2 Nos.
        Coconut - 2-3 Tbspn
        Salt - To Taste
        Sugar - a Pinch

        For Seasoning :

        Mustard Seeds - 1 Tspn
        Curry Leaves - 1 Sprig
        Cumin Seeds - a Pinch.
        Coconut Oil - 1 Tbspn.

        METHOD :

        • Chop off the Roots from the Stalks.
        • Clean and wash the Amaranth Leaves through running water for at least 3-4 times
        • Drain the washed Amaranth Leaves in a colander and keep it aside.
        • Finely chop the Amaranth Leaves and keep it aside.
        • Finely chop Shallots, Green Chillies & Garlic.
        • Heat Oil in a pan, splutter Mustard Seeds and Curry leaves.
        • Add finely chopped Shallots, Green Chillies, Garlic and sauté until shallots turn translucent.
        • Now add a pinch of Cumin seeds followed with finely chopped Amaranth Leaves.
        • Sprinkle Salt & Sugar and give a quick stir.
        • Cover and cook briefly.
        • Add in grated coconut and mix well.
        • Cook Cheera Thoran/Spinach Stir Fry a while on a low flame.

        NOTES :

        • Can add a pinch of Turmeric to the Cheera Thoran, if preferred.
        • Some do not add Onions & Garlic while cooking for a Sadhya.
        • Adding Garlic & Cumin Seeds are truly optional.







        FROM GODS OWN COUNTRY
        NADAN KADALA CURRY WITH THENGA KOTHU

             Kadala Curry or Black Chickpeas Curry can be prepared in many ways and especially when it comes to being served along with Puttu, Nadan style Kadala Curry would be the best choice.  This is an authentic Kerala style curry prepared in Coconut Oil and this curry has an extra addition along with Black Chick Peas and that is small Coconut Bytes.  If you are a person who prefers to eat Thenga Kothu in your curry, then this Kadala Curry would appease your taste buds for sure.  Above all, the Curry is Spicy and laced with ground Coconut Paste, perfectly balanced with taste, flavour and texture.
             This version of Kadala Curry with Thenga Kothu is an easy one-pot version with a simple addition of Thenga Kothu/Coconut Bytes.  I have already posted another version of Kadala Curry Recipe earlier which is a Varutharacha Kadala Curry.  During our last visit to Cochin, me & husband literally planned ahead and pondered along the city for wonderful Nadan Bakshanam.  We started our day early dropping in at Gokul's Oottupura near Ernakulathappan Temple.  The early morning solace and the ambience took us over with a wonderful serene feeling.
             Giving our morning a boost, we ordered the quintessential Breakfast dish - Puttu and Kadala Curry.  Small Cheratta Puttus were served with a spicy and flavourful Kadala Curry with Thenga Kothu along with a Kerala Pappadam undoubtedly fried in Coconut Oil.  As a matter of fact, we can never go wrong with this steamed rice cake and black chickpea curry combo when you are in Kerala. We always feel an urge of craving and increased appetite the moment we land in God's own Country, both of us out of impulse ordered Uzhunnu Vada, Poori Masala and Dosa along with a serving of Puttu Kadala for each of us.  To finish off our wonderful and hearty breakfast we washed it down with a steaming cup of Filter Coffee and we were set for the day. A huge breakfast according to both of our norms. You can savour such authentic and healthy breakfast offerings around the city in almost all eateries. The whole day went along with an elaborate eating experience.
            
         

        You can find more recipes from GODS OWN COUNTRY - KERALA  click here...



        Cuisine - Kerala (South India)
        Recipe Type - Curry
        Course - Side Dish
        Spice Level - Medium-High
        Difficulty - Medium
        Serves - 3- 4
        Author - SM

        Soaking Time - 8-10 Hours/Overnight
        Preparation Time - 5 -10 Minutes
        Cooking Time - 20 - 30 Minutes

         

         HOW TO COOK KADALA CURRY/ KERALA STYLE CHICKPEAS CURRY

         INGREDIENTS :

        Black Chickpeas - 1 Cup
        Coconut Bytes - 4-5 Tbspn
        Coconut Oil - 2 Tbspn
        Mustard seeds - 1/2 Tspn
        Dry Red Chillies - 2-3 Nos.
        Curry Leaves - a Sprig
        Onion - 1 No.
        Green Chillies - 3 Nos.
        Tomato - 1 No.
        Turmeric powder - 1/2 Tspn
        Red Chilli Powder - 11/2 - 2 Tspn
        Coriander Powder -  3 Tspn
        Salt - To Taste
        Sugar - a Pinch

        To Pound Coarsely :

        Garlic - 5 Cloves
        Ginger 1" - 1 Piece

        To Roast & Grind: 

        Coconut Oil - 1 Tbspn
        Shallots - 4-5 Nos.
        Curry Leaves - a Sprig
        Fennel seeds - ¼ Tspn
        Cloves - 3 Nos.
        Cinnamon 1" Stick - 2 Nos.
        Pepper Corns - 1/2 Tspn
        Grated Coconut - 1 Cup


        METHOD :

        To Soak Black Chickpeas:

        • Clean, Wash and Soak Chickpeas with enough water for at least 8-10 hours or overnight.
        • Once soaked discard the water used for soaking the Chickpeas.

        For more tips on How to cook Beans, Lentils & Pulses, Click here...

        To Roast & Grind :

        • Heat Coconut Oil in a pan, splutter Fennel Seeds, Cloves, Cinnamon on a low flame until aromatic.
        • Care should be taken not to burn the spices, which will totally alter the taste of Kadala Curry.
        • Add Shallots, Curry Leaves and saute until shallots turn translucent.
        • Add grated Coconut to the above and fry until it turns into light golden brown in colour.
        • Switch off the flame and allow the mixture to cool.
        • Grind the roasted spices & coconut into a fine paste adding some water and keep it aside.

        For Nadan Kadala Curry with Thenga Kothu :

        • Heat Coconut Oil in a Pressure Cooker.
        • Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
        • Add finely sliced Coconut Bytes and fry for a while.
        • Add coarsely pound Ginger & Garlic and saute until it turns fragrant.
        • Add thinly sliced Onions, Green Chillies slit into two and saute until Onions turn translucent.
        • Add Turmeric Powder, Red Chilli Powder, Coriander Powder and fry on a low flame for few minutes.
        • Add finely chopped Tomatoes and saute until tomatoes turn soft.
        • Sprinkle some water and cook the above ingredients until oil separates from the mix.
        • Add soaked Black Chickpeas along with 3-4 Cups of Water.
        • Cover the Pressure cooker with the lid and place the Pressure Regulator onto the Pressure cooker vent.
        • Pressure cook on high flame for 2-3 Whistles, reduce the flame and cook for another 3-4 whistles.
        • Switch off the flame and wait until the pressure is fully released.
        • Once the Black Chickpeas are cooked, pour in the ground Coconut Paste.
        • Add a dash of Salt and allow it to boil on a very low flame.
        • Add a pinch of Sugar to the Kadala Curry and give a quick stir.
        • Cook this on a low flame until the Kadala Curry reaches the desired consistency.
        • Serve this Nadan Kadala Curry with Thenga Kothu along with any dish of your choice.
        • Nadan Kadala Curry with Thenga Kothu can be accompanied along with Appam/Vellayappam, Idiyappam, Puttu, Pathiri, Dosa, Idli etc.,
        • Nadan Kadala Curry with Thenga Kothu goes well with Rice, Chapati, Parotta/Roti Canai etc.,

         

         NOTES :

        • Usually, Black Chick Peas are used for the recipe, can substitute it with White Chick Peas too.
        • Roast the spices and coconut on a very low flame until it turns into golden brown in colour.
        • Adjust the consistency of the Curry to your preference.
        • Adjust the number of Dry Chillies and Red Chilli Powder to suit your spice level.
        • Can use any vegetable oil, but Coconut Oil gives an authentic taste to the dish.


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