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.

Showing posts sorted by relevance for query vadagam. Sort by date Show all posts

KOOZH VADAGAM/VADAM

      The Summer scenarios are incomplete without the story of Vadam/Vadagam preparation. You call it as Vadam/Vadagam/Sandige/Vadiyalu/Kondattam in South Indian Languages. Along with the Season, the women folks get busy preparing Pickles, Vathal, Vadams, Appalams, Spice Powders, mostly which needs crisp Sun-dried process. Even we usually buy our yearly provision in Summer and dry each and every Rice, Dhal, Spices in our balcony. Then store in it big airtight containers ready to be catered throughout the year.
     Vathal/Vadam making is an integral summer ritual which converts the seasonal produce in the best of its way utilizing the sizzling sweltering sunshine. The morning scene, just before the sun shows off its real prick, the ladies get ready with their batches of Batters and Curd dipped Vegetables ready to be laid on to the sheets of Clothes in their terraces. Kids who would be enjoying their Summer holidays would be their helping hands, ironically made to scare away the crows which come to eat these vadagams. Some even keep a Black Umbrella to scare off the crow. Crows have a liking for these semi-dried Vadams & Vathals. They fly at a speed, keeping up a perfect angle and lift off these goodies like an ace Kingfisher catching a fish. Precision and accuracy of the crow is a real challenge to the women folks.
     The idea of pickling was brought forth to use the seasonal goodies throughout the year and to cut down wastage, the Vathal/Vadam also falls into the category. Crisply Sun-dried Vegetables or a mixture of batter turns into perfect side dishes for Rice and also it can be eaten as a snack. The tiring scenarios of the womenfolks in scorching Sun brings out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during the mealtime.
      This Summer, my Mom was saying that she prepared her age-old Koozh Vadagam, which she had long forgotten & suddenly she remembered the recipe and gave a try. She usually prepares Mor Milagai & Bittergourd & Long Beans Kondattam(Vathal). These Sundried Vegetables are called Kondattam in some parts of Kerala. I immediately asked her to save some for me. Unplanned, I visited my hometown in June and here I got a batch of fresh sun-dried Koozh Vadagams.
   This is my Moms recipe and she said we have to add a handful of Sago in the recipe, but a handful can turn out to be a measurement too big or too small. So I have converted it into Cup measurement which fitted well. Koozh Vadagam is a Sun-dried item prepared with ground Rice & Sago. Spices like Green chillies and Cumin Seeds are added to the Koozh Vadagam to add an extra note of taste and flavour. If the Sun is really hot, Koozh Vadam dries up quickly. Store it in airtight containers. When deep-fried these Koozh Vadagams puffs up into double the size and acquires a crisp buoyancy.

Cuisine - South India
Recipe Type -Vadagam/Vathal
Spice Level - Low
Difficulty - Medium
Author - SM

Soaking Time - 8-10/Overnight
Preparation Time - 25 - 30 Minutes
Cooking Time - 20 - 30 Minutes
Drying Time - 3-4 Days

HOW TO MAKE KOOZH VADAGAM/VADAM

KOOZH VADAGAM/VADAM

INGREDIENTS :

Raw Rice - 1 Cup
Sago - 1/4 Cup
Green Chillies - 3-4 Nos.
Cumin Seeds - 1 Tspn
Salt - To Taste
Water - 2-3 Cups

METHOD :

Clean, Wash & Soak Sago in ample of water overnight or at least for 8-10 hours.
Alternatively can Soak the Sago in hot Water for 2-3 Hours.
Clean, Wash & Soak Raw Rice in ample of water overnight or at least for 8-10 hours.
When the ingredients are well soaked.
Combine Raw Rice, Sago, Green Chillies and grind it into a fine batter, adding little water at a time.
Can use the water used for soaking the ingredients.
The Batter should be of pouring consistency.
Add Salt to the batter and mix well.
Pour in 2 Cups of Water to Batter and dilute the consistency.
Heat a heavy-bottomed pan, preferably a Non-stick Pan.
Pour in the Koozh Vadagam Batter and cook it on a low flame, stirring continuously.
After a few minutes, the batter will thicken into a glossy texture and starts to leave the sides of the pan.
If you feel the batter is thickening too quickly, can add some more hot water to the batter.
Make sure there are no lumps.
The batter should be cooked until it has turned into a glossy texture.
The final batter should be thickened to a pliable dough-like consistency.
Add the Cumin seeds and give a final stir.
Allow the Koozh Vadagam Mix to cool down.
Spread a plastic sheet, on top of that spread a clean cloth.
Alternatively can spread it out on big steel plates too.
Pinch out small portions from the Koozh Vadagam mix.
Evenly spread it out on the Cloth or on the Plate.
Allow the Koozh Vadagam to dry in direct sunlight for 3-4 days.
Once totally dried up, store the Koozh Vadagams in airtight containers.
Perfectly dried Koozh Vadagams/Vadams can last up to a year or so.

NOTES :

During peak summer these Koozh Vadagams get dried soon. Adjust the drying time according to the climate.
For a twist in taste & flavour try adding Onions/Dry Red Chillies/Carom Seeds in Koozh Vadagams

HOW TO DEEP FRY KOOZH VADAGAM/VADAM

KOOZH VADAGAM/VADAM

INGREDIENTS :

Koozh Vadagam/Vadam - few
Oil - To Deep Fry

METHOD :

Heat Oil in a Pan, allow the oil to smoke off.
Reduce the flame to medium-high.
Add a handful of Koozh Vadagams into the Oil and fry until it turns crispy and puffs up in size.
Remove the deep-fried Koozh Vadagams from the oil with a slotted spoon.
Line it up on Paper towels and transfer it into an airtight container.
Serve this Koozh Vadagam/Vadam along with Rice & Curry or as a Snack.

MOR MILAGAI RECIPE - SUN DRIED CHILLIES

     Summer calls for Vadagams & Vathals, utilizing the benefits of scorching Sunlight. The Summer scenarios are incomplete without the story of Vadam/Vadagam preparation. Vathal/Vadam making is an integral summer ritual which converts the seasonal produce in the best of its way utilizing the sizzling sweltering sunshine. The idea of pickling was brought forth to use the seasonal goodies throughout the year and to cut down wastage, the Vathal/Vadam also falls into the category. Crisply Sun-dried Vegetables or a mixture of batter turns into perfect side dishes for Rice and also it can be eaten as a snack. The tiring scenarios of the womenfolks in scorching Sun brings out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during the mealtime.
      Last Summer, my Mom was saying that she prepared her age-old Koozh Vadagam, which she had long forgotten & suddenly she remembered the recipe and gave a try. She usually prepares Mor Milagai & Bittergourd & Long Beans Kondattam(Vathal). These Sundried Vegetables are called Kondattam in some parts of Kerala. I immediately asked her to save some for me. This Mor Milagai is a batch she packed for me during my last visit to my hometown.
   The weather here in Malaysia is not so compatible for Sun-dried items and its long time I left my trials Sun-drying Vathals & Vadams. This is my Moms recipe and I have grown up seeing her make these Vathals & Vadams innumerable time, helping her along. When it comes to "Mor Milagai" or when literally translated it turns out to be "Buttermilk Chillies" is nothing but Green Chillies soaked in Buttermilk & Salt overnight and then sun-dried. The process is done repetitively(soaking and then drying) until all the Curd mixture is absorbed by the Green Chillies. These soaked Green Chillies are spread in a clean cloth or on a plate and allowed to Sun Dry until all the moisture is removed from the vegetable. It would turn out to be crispy and dry with a wonderful spicy aroma.

All you have to do is Sun Dry the Green Chillies until dry and store it in a clear airtight jar. And there you get a good amount of Mor Milagai ready to be sneaked in along with your preferred dishes. Just heat few Spoons of Oil and deep-fry the Mor Milagai until it turns dark brown. The best combination is Thayir Sadham(Curd Rice) and Mor Milagai, the subtle Curd Rice goes hand in hand with the Spicy Mor Milagai. You have a wide choice when it comes with what dish Mor Milagai can be accompanied with. You can eat a bowl full of Neeragaram/Pazhangkanji or Kanji(Rice Porridge) with just a single piece of Mor Milagai.

For more CONDIMENTS LIKE VADAM/VADAGAM & VATHAL, Click here...

Cuisine - South India
Recipe Type -Condiments
Spice Level - High
Difficulty - Medium
Author - SM

Preparation Time - 15 - 20 Minutes

Soaking Time - 8-10/Overnight(repetitive)
Drying Time - 3-4 Days

HOW TO MAKE MOR MILAGAI - SUN-DRIED GREEN CHILLIES

MOR MILAGAI RECIPE - SUN DRIED CHILLIES

INGREDIENTS:

Green Chillies - 30 Nos.

Sour Curd - 1 Cup

Salt - To Taste

METHOD:

Leave the Curd at room temperature for about 6-8 hours before you get started with making Mor Milagai.
You would need Sour Curd/Yogurt for the recipe.
Clean, Wash and pat dry the Green Chillies with a clean Kitchen Towel.
Leave the Stalks intact.
Make a small slit on each of the Green Chillies and keep it aside.
Take a Cupful of Curd, add salt into it and give a thorough whisk.
If the Yogurt/Curd is thick, add a little bit of water and dilute it.
Add the slit Green Chillies into the Curd and mix it gently.
Cover & leave the Green Chillies to get soaked and marinated for a whole day.
Next day, drain and remove the Green Chillies from the Curd Mixture.
Reserve the Curd Mixture and store it in the refrigerator.
Evenly spread the soaked Green Chillies on a Cloth or on a large Plate.
Make sure the Chillies are not overcrowded. Leave some space between each Chillies while lining it up.
Leave it under direct sunlight for a whole day.
Just before Sunset remove the plate from outdoors.
Remove the Green Chillies from the plate or the cloth.
And again soak them in the reserved Curd Mixture overnight.
Next day remove the soaked Green Chillies again from the Curd Mixture.
Line it up evenly on a Cloth or a Plate and again Sun Dry the Chillies.
Repeat the process until all the Curd Mixture is absorbed.
Allow the Mor Milagai to dry in direct sunlight for 3-4 days.
Once totally dried up and when it turns crisp to the touch, store the Mor Milagai/Sundried Green Chillies in airtight containers.
Perfectly dried Mor Milagai/Sundried Green Chillies can last up to a year or so.

NOTES:

You can use any variety of Green Chillies.
Use Sour Curd/Yogurt for the purpose.
If the Curd/Yogurt is very thick dilute it slightly by adding a little bit of water.
Use a clean ladle, preferably wooden ladle to mix(do not use your hands for mixing the Green Chillies).
Making a small slit in the Green Chillies enables the curd mixture to seep well into the Chillies.
Stalks are believed to soothe the effect of spiciness in the Chillies, so leave it intact.
It is a must to repeatedly soak and then dry until all the Curd mixture is totally absorbed by the Chillies.
This method helps the Chillies to get soaked well in the Curd and also helps to absorb the flavours.
Leave the soaked Green Chillies under direct Sunlight for at least 3-4 days.
Make sure to leave the Mor Milagai indoors during the night time.
During peak summer these Mor Milagai get dried soon.
Adjust the drying time according to the Climatic condition.
Once dried, store the Mor Milagai in a clean & dry airtight container.
Stays good up to a year or so.
Can refrigerate it for longer shelf life.

HOW TO DEEP FRY MOR MILAGAI

MOR MILAGAI RECIPE - SUN DRIED CHILLIES

Deep frying these Mor Milagai is a simple task. You can deep fry or shallow fry them. When frying a large batch it is advisable to deep fry the Mor Milagai. Can store it in an airtight container. Stays good for 2-3 days. Can refrigerate the fried Mor Milagai, stays crisp & good up to a week.

INGREDIENTS:

Mor Milagai/Sun-dried Green Chillies - few
Oil - To Deep Fry

METHOD:

Heat Oil in a Pan, allow the oil to smoke off.
Reduce the flame to medium-high.
Add a handful of Mor Milagai/Sun-dried Green Chillies into the Oil and fry until it turns crispy and puffs up slightly.
Fry until the Chillies turn into dark brown.
Fry the Mor Milagai on a medium-low flame and make sure that the Chillies do not get burned.
Remove the deep-fried Mor Milagai from the oil with a slotted spoon.
Line it up on Paper towels and transfer it into an airtight container.
Alternatively, if you are frying just 4-5 Mor Milagais then it is advisable to use just a few teaspoons of Oil and fry 1 or 2 Chillies at a time.
Serve this Mor Milagai/Sun-dried Green Chillies along with Rice, Dhal, Curry, Rasam or along with a cup of fresh Homemade Curd/Yogurt.
Can serve it along with Arisi Paruppu Sadham, Moong Dhal Khichdi, or Variety Rice Dishes like Coconut Rice, Lemon Rice, Tamarind Rice, Tomato Rice, Mint Rice etc., & etc.,
Accompany Mor Milagai with Thayir Sadham(Curd Rice), Thayir Semiya( Curd Vermicelli), Neeragaram/Pazhangkanji or Kanji(Rice Porridge), Ragi Kali, Ragi Koozh etc., & etc.,
The choice with which these Mor Milagai can be served is your personal preference.

Close-up of Palakkadan Kaya Puli served in a glass, garnished with curry leaves, with rustic kitchen props in the background.

Tangy Palakkadan Kaya Puli, a tamarind-based delight from Kerala.

"Palakkadan Kaya Puli – A Tangy Soupy Delight"

Name: Palakkadan Kaya Puli
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3-4 servings
Cuisine: Kerala
Ingredients: 2 Tablespoons Tamarind Extract; 2 Cups Water; Salt to taste; A Small Piece of Jaggery (Optional); 2 Teaspoons Coconut Oil; ½ Teaspoon Mustard Seeds; 2 Nos Dry Red Chillies (Snapped into pieces); 1 Sprig Curry Leaves; 2 Nos Shallots (Sliced); 1/8 Teaspoon Turmeric Powder

Kaya Puli - An all time Favourite

When it comes to Kaya Puli, a true-blue Palakkadan speciality, it's a delightful tamarind-based soupy dish that resembles Rasam but carries its own unique charm. This simple yet flavourful dish features a tangy tamarind base tempered with an aromatic mix of mustard seeds, shallots, dry red chillies, and curry leaves.

Minimal Ingredients, Maximum Flavour

What makes Kaya Puli so special? Its simplicity! With just a handful of ingredients and a cooking time of 2–3 minutes, you can whip up this concoction of tangy goodness—a culinary treasure passed down through generations in Palakkad homes.

This recipe is a cherished part of my Amma and Achan’s repertoire, a humble yet iconic dish that holds a special place in our family’s heirloom collection. A taste of this dish is like taking a journey back to their roots, bringing alive the essence of Palakkadan cuisine.

Craving more Authentic Palakkadan Flavours? Discover more traditional recipes from Palakkad in our special collection—perfect for every home-cooked feast.

A Culinary Tribute to My Parents – Celebrating 50 Years of Love and Food

I’ve been diving into a few cherished family recipes lately—specialities from my Achan and Amma’s repertoire—to commemorate their 50th Wedding Anniversary. These recipes are not grand delicacies but rather simple dishes that bring unparalleled comfort, warming your heart and satiating your mind and stomach all at once.

There’s an indescribable nostalgia attached to these dishes, a feeling only those who’ve grown up with such food can truly understand. These recipes are history in their own right, a slice of our family’s culinary legacy filled with stories and fond reminiscences.

Explore More! For more recipes from our Family Repertoire, click here.

The Story Behind My Cooking Journey

Unlike the common story of learning to cook from your mother, my experience was quite different. For my Amma, cooking was more of a necessity than a passion—a task amidst her long work hours with my Achan. Our everyday meals revolved around a simple rotation of Sambar, Upperi, and dinners often consisted of quick fixes like an Omelette or Mutta Chikki (Egg Bhurji), served with rice. It was practical, straightforward, and kept our family going through busy days.

Interestingly, I became the weekday dinner cook once I learned to cook, much to my Amma’s relief. Even then, there were moments when I got tired of the repetitive menu and started experimenting with my own cooking preferences.

Rekindling Memories Through Food

After years of marriage, parenting, and living far from family, I’ve found myself longing for the comfort of those dishes I once took for granted. Nostalgia hits, and I find myself calling my Amma and Achan for their recipes, trying to recreate the flavours of home.

While I’ve attempted to perfect their cooking secrets, I’m convinced the missing ingredient isn’t just a flavour or spice—it’s the love and care they infused into every dish they made. And that’s what makes their food irreplaceable.

Two glasses of tangy Kaya Puli garnished with curry leaves and whole chillies, set against a backdrop of traditional earthenware and shallots.

Authentic Kaya Puli, bursting with traditional flavours.

The Nostalgia of Kaya Puli

When I think of Kaya Puli, it instantly takes me back to my childhood—a dish so tangy and delicious that it would always make me reach for an extra serving of rice. My love for tangy flavours is a whole other story, but Kaya Puli holds a special place in my heart for more reasons than its taste.

One memory stands out vividly: Amma’s story about my Achan’s Cheriamma (his Mom's younger sister), Madavi. During one visit to her when I was just a toddler (barely 1 or 1½ years old), she was unwell but still insisted on making Kaya Puli for us. Despite being a little one, I ate it heartily—a testament to how irresistible this dish can be!

Do tangy dishes make you happy? Give Kaya Puli a try—you won’t regret it!

Passing Down the Tradition: Achan’s Secret to Perfect Kaya Puli

Whenever I make Kaya Puli, it’s as though my Amma and Achan are right there with me in the kitchen, passing down their love for food. With both my Amma & Achan’s instructions resonating in my mind—'Enough, enough! Just the right amount of tamarind (puli), tempered with just these: kadugu (mustard seeds), ulli (shallots), vara mulagu (dry red chillies), and kariveppila (curry leaves). Nothing else.' And of course, pinne tempering in velichenna (coconut oil) is a must. That’s the secret to keeping it authentic and true to tradition.

What Makes Kaya Puli Special?

If tangy flavours are your thing, Kaya Puli is guaranteed to be a treat for your taste buds. While it shares some similarities with Rasam, the uniqueness lies in its base, which is prepared with just tamarind.

The real magic happens during the tempering:

Mustard seeds
Shallots
Dry red chillies
Curry leaves

Pro Tip: Temper in fragrant coconut oil to give it that authentic Nadan touch.

This recipe is precisely how my Amma prepares it, and I stick to her style religiously. Every ingredient in this post is listed exactly as she explained it to me, ensuring the flavours stay true to her version.

Pro Tip: Pair Kaya Puli with hot Steamed Rice or traditional Palakkadan Matta Rice and any side dish of your choice. My personal liking is a handful of Vadagam or a Pappadam for an unforgettable meal.

Why You'll Love This Recipe

Authenticity: This is my Amma's recipe, a cherished family treasure from Palakkad.
Simplicity: With just a handful of pantry staples, this recipe comes together in no time.
Versatility: Enjoy it as a rasam-style soup or a side dish with rice.

Want to try more cherished recipes from my Amma and Achan’s kitchen? Their time-honoured dishes bring the soul of Palakkad to your table. Click Here for Amma and Achan's Special Recipes!

Palakkadan Kaya Puli Recipe Overview:

Cuisine: Palakkad, Kerala
Recipe Type: Soup (Rasam)
Course: Side Dish
Difficulty: Easy
Serves: 3-4
Author: SM

Time Estimate:

Preparation Time: 10-15 Minutes
Cooking Time: 3-5 Minutes

How to Make Palakkadan Kaya Puli - Mulagu Varutha Puli

Two glasses of Palakkadan Kaya Puli served fresh, with curry leaves and whole red chillies floating, surrounded by rustic kitchen tools.

Nostalgic Kaya Puli/Palakkad's Mulagu Varutha Puli - perfect with steaming rice.

Ingredients for Palakkadan Kaya Puli

For the Tamarind Base:

Tamarind Extract – 2 Tablespoons
Water – 2 Cups
Salt – To Taste
Jaggery – A Small Piece (Optional)

For the Tempering:

Coconut Oil – 2 Teaspoons
Mustard Seeds – ½ Teaspoon
Dry Red Chillies – 2 Nos (Snapped into pieces)
Curry Leaves – 1 Sprig
Shallots – 2 Nos (Sliced)
Turmeric Powder – 1/8 Teaspoon

A glass of tangy Kaya Puli, showcasing traditional Kerala flavours with curry leaves and tamarind, styled in rustic kitchen decor.

Hearty Kaya Puli – a soulful Palakkadan classic

Method: Step-by-step Guide on how to make Kaya Puli

Follow these simple steps to recreate this heirloom recipe:

Prepare the Tamarind Extract

Soak tamarind in 1 cup of warm water for 10-15 minutes and extract the juice.
Alternatively, mix tamarind paste directly in water. Add salt and keep aside.

Tempering for Flavour Boost

Heat coconut oil in a pan and splutter mustard seeds.
Add dry red chillies and curry leaves. Sauté briefly on low flame.

Aromatic Add-ons

Add sliced shallots and sauté until translucent.
Stir in turmeric powder and cook on low flame for a few seconds.

Bring it Together

Pour in the tamarind extract and an extra cup of water. Mix well.
Let it boil on medium-low heat until the raw tamarind smell disappears.
Add jaggery (optional) and mix well.

Serving Suggestions: Make Your Meal Complete

Pair Palakkadan Kaya Puli with:

Palakkadan Matta Rice or Steamed Rice
Vadagam or Pappadam
A Simple Stir-Fried Vegetable

Looking for the perfect accompaniment to your Kaya Puli? Try my Amma's-special Koozh Vadagam Recipe, a crunchy, flavour-packed delight made with love and tradition!"

Kaya Puli served in glasses, featuring its rich tamarind colour, garnished with curry leaves and set against a traditional Kerala backdrop.

Rustic flavours of Kerala in every sip of Kaya Puli.

Notes and Tips

Adjust the tamarind to suit your tanginess preference.
Jaggery is optional but adds a balanced sweetness to the dish.
For an authentic flavour, always use coconut oil for tempering.

FAQs

Can I substitute tamarind with lemon juice?

Tamarind is key to achieving the authentic flavour of Kaya Puli, but in a pinch, you can use lemon juice for a tangy twist.

Can I skip jaggery?

Absolutely! Jaggery is optional and can be omitted if you prefer a purely tangy flavour.

Get Cooking Today!

Recreate this nostalgic Kerala recipe and let the tangy, rustic flavours transport you to the heart of Palakkad. Don't forget to share your experience in the comments below!

For more such heirloom recipes, subscribe to my blog for regular updates. Subscribe to Essence of Life - Food!

TOMATO RICE /THAKKALI SADHAM

     Tomato is one vegetable with its counterpart Onion which finds its Highs and Lows in its price journey in an Indian market. Sometimes priced high and sometimes at its low - it scares us with its price most of the time. On the other hand, if the cultivation hits its mark, then needless to say it would be sold for such a low price that we can buy a big basket full of Tomatoes at no cost. That is the time Indian kitchens line up with Tomato dishes on a row. My mom prepares Tomato Juice, Tomato Pickle etc., and even I have tried my hand preparing Tomato Sauce thrice, while I was in India. Even I make Tomato Purees and store them up in refrigerate for future usage.
     Indian cooking especially South Indian cooking is incomplete without tomatoes. Debated until today as a Vegetable or a Fruit, these red coloured luscious Tomatoes are always a treat to our eyes. With varieties of different tomatoes in the market, varying with shades, tastes and sizes, we are totally spoilt by choices.
     Tomatoes always come for a rescue when you are in short of time or a vegetable in the kitchen, may be for a chutney, pickle, salad, rice mix, soup or a curry. It hits the show as 'one man army'. Most of the recipes are quick enough and all the more adds a richness and lusciousness to the dish its added into adding a slight note of tanginess and sweetness.
    Along with other variety rice list, Tomato Rice takes a special part with its fiery red colour and tanginess. Tomato Rice can be prepared by different methods, most commonly prepared Tomato Rice is the simple version and another one is Tomato Pulao prepared using Basmati/Seeraga Samba Rice with more flavours and spices.
    This simple version of Tomato Rice suits well for a weekday lunch, also suits best for Lunch Box packing. This is one rice dish I had frequented in my lunch box during my school days. Simple Potato Poriyal/ Potato Fry/Potato Roast goes hand-in-hand with it, veggie poriyals or sautes also accompany well with this humble Tomato Rice. Serve it along with a cup of Yogurt/Curd or Curd Raitha or simply complete it with a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.

Cuisine - South Indian
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

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

INGREDIENTS :

Raw Rice – 1 Cup

Onion - 1 No.

Tomatoes - 2-3 Nos.
Green Chillies –2 Nos.

Ginger - a Small Piece

Garlic - 3-4 Cloves

Dry Red Chillies - 2 Nos.

Turmeric Powder – 1/4 Tspn

Red Chilli Powder - 1 Tspn

Tamarind Paste - 1/2 Tspn (Optional)
Mustard - 1/4 Tspn

Bengal Gram Dhal – 1/2 Tspn

Curry leaves – 1 Sprig

Asafoetida - a Pinch

Oil – 2 Tbspn
Salt – To Taste

Sugar - A pinch

METHOD :

Cook raw rice as per instructions until soft (But not mushy). Allow it to cool down.
Mix the Rice with 1 Tbspn of Oil/Ghee and leave it aside.
Finely chop Onions, Tomatoes, Ginger and Garlic.
Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram Dhal, Dry Red Chillies and Curry Leaves.
Sprinkle Asafoetida Powder and immediately add finely chopped Onions, Green Chillies, Ginger and Garlic and saute them until onions turn translucent.
Add Turmeric Powder and Red Chilli Powder and fry them for a while in very low flame.
Add finely chopped Tomatoes, along with Salt and a pinch of Sugar to it and mix well.
Saute until tomatoes turn soft and well cooked.
Add Tamarind paste to the above and mix well.
Sprinkle few teaspoons of water if necessary and leave this on a low flame until oil separates from the mix.
Add the cooked Rice and mix it until well combined on a very low flame.
Serve hot with any veggie dish of your choice, or simply serve it with Potato Chips/Appalam/Vadagam.

NOTES :

Can prepare this dish with par-boiled rice too.
Cook the rice variety you are using, Al dente.
Adjust the amount of green chillies and dry chillies to your preference.
Gingelly (sesame) Oil would suit best for the dish.
Adding tamarind paste is purely optional, the tomatoes I get here are not as sour as the ones in India, so my MIL suggested me this idea and it does total justice to Tomato Rice.
Adjust the amount of tomatoes to suit your level of tanginess.

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.

RICE DISHES, PACKAGED LUNCH, POTHI CHORU

KANYAKUMARI KATTU CHORU

     Cape Comorin - Kumari Munai commonly called as Kanyakumari is a beautiful place in the Southern most part of India. It rests at a point where Arabian Ocean, Bay of Bengal and the Indian Ocean meets. It is one place where we can see both Sunrise and Sunset. My childhood memories of travelling to Kanyakumari is still afresh with certain food items, particularly Kadhali Pazham, Matti Pazham, Kazhani Chakka, Mundhiri Kothu etc., I still couldn't forget the taste of Matti Pazham a small-sized Banana which I have never eaten since then anywhere else.
   The Coastal district of Kanyakumari has a wide cultural influence from both Kerala and Tamilnadu. Even the cuisine reflects the same, flaunting a wide range of Kerala and Tamil Nadu recipes. This Kattu Choru is an authentic recipe from the region prepared & packaged traditionally.
   One weekend my husband said he wanted some variety rice to go along with Paruppu Vadai & Uzhundhu Vadai, which we usually buy at Pasar Malam, Saturday Night Market in our neighbourhood. I decided to go along with Tomato Rice, and then he came up with this recipe from a YouTube Channel - Manchatti Kitchen. It was a simple, easy to follow recipe and I thought it would taste somewhat like Puli Sadham(Tamarind Rice). The method of cooking was quite traditional with all the more of a selling point - it was a Packaged Lunch wrapped in a Banana Leaf. I love food served/wrapped in a Banana Leaf. It imparts a wonderful smell to the dishes.
     This Kanyakumari Kattu Choru is served along with a simple Coconut Thogayal. This Kattu Choru which literally means packed rice is an utter treat when packed in a softened Banana Leaf. This simple Rice suits well for a weekday lunch also suits best for Lunch Box packing for school/office or while travelling. For a literal traditional feel, pack it in a Banana Leaf. This Kattu Choru can be served along with your choice of Thogayal/Chammanthi, Fried Fish, Omelette or any Poriyal of your choice. Simple Potato Poriyal/ Potato Fry/Potato Roast goes hand-in-hand with it. Or simply serve it with a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.

Cuisine - Kanyakumari (Tamil Nadu, South India)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

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

For more Recipes on RICE DISHES, Click here...

COCONUT THOGAYAL FOR KANYAKUMARI KATTU CHORU

PACKAGED LUNCH, POTHI CHORU, KATTU CHORU

COCONUT THOGAYAL FOR KANYAKUMARI KATTU CHORU

INGREDIENTS:

For Coconut Thogayal:

Coconut -1/2 Cup
Shallots - 2 No's.
Cumin Seeds - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Salt - To Taste

For Tempering:

Coconut Oil - 1 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - a Sprig

METHOD :

For Coconut Thogayal :

Grind the ingredients mentioned under "For Coconut Thogayal" coarsely.
Heat Coconut Oil in a Pan.
Splutter Mustard Seeds and Curry Leaves.
Add the coarsely ground Coconut Thogayal mix to the tempering.
Fry this on a very low flame until the Coconut Thogayal turns dry and aromatic.

HOW TO COOK KANYAKUMARI KATTU CHORU

KANYAKUMARI KATTU CHORU

INGREDIENTS :

Par-boiled Rice - 1 Cup
Shallots - 6 No's.
Dry Red Chillies - 2 No's.
Tamarind - 1 Lime Size
Gingelly/Sesame Oil - 2-3 Tablespoons
Curry Leaves - 2 Sprigs
Asafoetida -1/4 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Salt - To Taste

METHOD:

How to cook Rice:

Clean, Wash and cook Par-boiled Rice.
Allow the rice to slightly cool down

For a detailed Recipe on HOW TO COOK PAR-BOILED RICE, Click here...

For Kanyakumari Kattu Choru :

Roast the Shallots on a direct flame until the skin burns.
Roast the Dry Chillies on a direct flame until it fluffs-ups and gets slightly charred.
Peel the Shallots and keep it aside.
Soak Tamarind in Water and extract tamarind juice out of it.
Crush the roasted Shallots and Dry Red Chillies in the Tamarind Juice with your hand.
Squeeze and crush until the shallots & dry chillies gets well mixed with the tamarind extract.
Keep the Tamarind Mix aside.
Meanwhile, heat Sesame Oil in a Pan or an earthen pot.
Add Curry Leaves and fry for a while.
Lower the flame, add Asafoetida Powder and give a quick stir.
Immediately, pour in the Tamarind mix.
Add Turmeric Powder along with a dash of Salt and allow the mixture to boil on a medium-low flame for a few minutes.
Cook until the raw flavour goes and oil separates from the mix.
Add Cooked Par-boiled Rice and mix well.

NOTES :

I have used Par-boiled Rice in this recipe. Can also cook this recipe with Raw Rice.
Cook the rice accordingly.
Care should be taken while roasting the Shallots and Dry Chillies on a direct flame.
Adjust the number of Dry Red Chillies to suit your spice level.

HOW TO PACK KANYAKUMARI KATTU CHORU

Once the dishes are ready,

Wash the Banana Leaves, slightly slice off the Centre Rib of the Banana Leaf from beneath.
Carefully burn the Banana Leaves on Direct Flame.
Keep the Banana Leaf over the flame, the idea is to just wilt off the Leaf and not burn it up.
This way, the Leaf becomes easy to handle and doesn't break while packaging the lunch.
Spread a Newspaper or Packing Paper beneath.
Place the burnt Banana Leaf over it.
I have just packaged the Rice and the Coconut Thogayal in this Kanyakumari Kattu Choru menu.
Serve Kanyakumari Kattu Choru at the centre of the Leaf.
Serve a spoonful of Coconut Thogayal alongside.
If serving other dishes like Fish fry, Poriyal, Omelette etc., then...
Place a piece of Fish Fry over one corner of the Rice.
Follow the suit with a smidgen of Pickle and few tablespoons of Poriyal of your choice
Place the Omelette alongside.
Once all the dishes are served close around the Kattu Choru, carefully fold the burnt Banana Leaves.
Fold the Banana Leaves from all the four sides and tightly tuck it in.
This will look like a packet on its own.
Now, Cover the Newspaper/Packing Paper over the Kattu Choru Packet.
Tightly secure it with a Kitchen Twine/Vazha Naaru(thread from Banana Tree).
Kanyakumari Kattu Choru is ready to be served - An eco-friendly Packaged Lunch.

Once you open the Kanyakumari Kattu Choru, maybe after a few hours of Packaging, trust me the aroma of the dishes along with the burnt Banana Leaf is an experience to indulge in. A combined aroma of fresh homemade food prepared in a traditional way appeases your senses, increasing your appetite. Even if you are not packing it for a purpose(travelling, office/school), just prepare it likewise for lunch at home and serve it as such. (That's how I usually do at home). I prepare packaged lunches like Kanyakumari Kattu Choru, Pothi Choru etc., for lunch at home. I pack it up at least 2-3 hours before lunchtime so that the taste, flavour & essence get imparted into the Rice, that way we can cherish the real flavour and get the literal feel of a packaged lunch.

HOW TO MAKE KOOZH VADAGAM/VADAM

INGREDIENTS :

METHOD :

NOTES :

HOW TO DEEP FRY KOOZH VADAGAM/VADAM

INGREDIENTS :

METHOD :

HOW TO MAKE MOR MILAGAI - SUN-DRIED GREEN CHILLIES

INGREDIENTS:

METHOD:

NOTES:

HOW TO DEEP FRY MOR MILAGAI

INGREDIENTS:

METHOD:

"Palakkadan Kaya Puli – A Tangy Soupy Delight"

Kaya Puli - An all time Favourite

Minimal Ingredients, Maximum Flavour

A Culinary Tribute to My Parents – Celebrating 50 Years of Love and Food

The Story Behind My Cooking Journey

Rekindling Memories Through Food

The Nostalgia of Kaya Puli

Passing Down the Tradition: Achan’s Secret to Perfect Kaya Puli

What Makes Kaya Puli Special?

Why You'll Love This Recipe

Palakkadan Kaya Puli Recipe Overview:

Time Estimate:

How to Make Palakkadan Kaya Puli - Mulagu Varutha Puli

Ingredients for Palakkadan Kaya Puli

For the Tamarind Base:

For the Tempering:

Method: Step-by-step Guide on how to make Kaya Puli

Serving Suggestions: Make Your Meal Complete

Notes and Tips

FAQs

Get Cooking Today!

INGREDIENTS :

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:

Aadi Perukku Lunch Menu: Traditional South Indian Festive Feast

Ragi Kanji / Ragi Koozh – A Simple, Soulful Bowl of Finger Millet Porridge

Ragi Koozh

COCONUT THOGAYAL FOR KANYAKUMARI KATTU CHORU

INGREDIENTS:

For Coconut Thogayal:

For Tempering:

METHOD :

For Coconut Thogayal :

HOW TO COOK KANYAKUMARI KATTU CHORU

INGREDIENTS :

METHOD:

How to cook Rice:

For Kanyakumari Kattu Choru :

NOTES :

HOW TO PACK KANYAKUMARI KATTU CHORU

Aromatic Alchemy: The Magic of DIY Turmeric Powder in Your Oven

Kambu Koozh - Pearl Millet Porridge with Shallots & Curd

Kambu Koozh (கம்பு கூழ் / கம்பன் கூழ்) – Tamil Nadu’s Traditional Summer Porridge with Pearl Millets!

I Me Myself

Popular Posts

Ebook - “What I Cook - For Onam”

Subscribe & Follow