Showing posts with label South Indian recipes. Show all posts
Showing posts with label South Indian recipes. Show all posts

Thuvaram Paruppu Thogayal / Toor Dal Chutney

It has been quite a long time I am back to my blogging space. To start with, I have come up with very easy, quick, simple yet healthy recipe of Thuvaram Paruppu Thogayal i.e. Toor Dal Chutney. Unlike other regular chutney, which usually goes for breakfast dishes; this chutney has the goodness of toor dal ready source of proteins for a balanced diet and it is so flavorful and delicious perfect combo with hot rice and ghee, rasam rice and even it goes well with chapatti. This thogayal is one of the best bachelor’s recipe. I have survived many days with this in my hostel days. 

Thuvaram Paruppu Thogayal

Whenever you feel lazy to cook for the day, try this simple thogayal recipe then.  It could ease your busy morning routine or it serve as brunch in the lazy weekends. 

Thuvaram Paruppu - Toor Dal


Split Yellow Gram / Toor Dal/ Thuvaram Paruppu – 3 tbsp
Garlic flakes – 2 to 3 nos.
Tamarind/Imli –1/4 inch piece
Red Chilies  – 2 nos.
Pepper Corn – 2 to 3 nos.
Hing/Asafoetida – a pinch
Grated Coconut – 1 tbsp
Oil – 1 tsp
Salt to Taste


Thuvaram Paruppu Thogayal Recipe - Step 01
       In a pan heat oil, add toor dal/ thuvaram parruppu and fry them till golden brown and transfer dal/paruppu into a plate

Thuvaram Paruppu Thogayal Recipe - Step 02

In the same pan, add  tamarind piece, garlic flakes, red chilies, hing, pepper corn and  grated coconut saute them till coconut turns slightly golden color

Thuvaram Paruppu Thogayal  Recipe - Step 03

Once it is cool enough grind it in blender adding little water to a semi coarse paste. Add little more water if you want it in chutney consistency

     That’s it easy healthy simple and quick thogayal is ready to enjoy with Rasam rice, steam rice and even with chapatti too.

Thuvaram Paruppu Thogayal Recipe

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Pudalangai Poriyal | Snake Gourd Sabzi

Vegetable Snake gourd tastes bland itself, so to make it spicier I usually add coconut grated and green chilies paste in the end to enhance the flavor and spiciness to the sabzi. But, in this version I tweaked a little bit and added onion and tomato and smeared Idli Moloaga podi or Gun Powder in the end. It tastes amazingly good.

Here are some dry sabzi recipes in South Indian Style which are quick and easy to prepare Thandu Keerai Poriyal,  Beetroot Poriyal, Beans PoriyalMoong Sprout Sundal, PaasiParuppu Sundal, Kadalai Paruppu Sundal,  MixedPulses Sundal, Kollu Sundal

Snake Gourd/ Pudalangai – 1 medium (chopped)
Chana Dal/ Kadalai Paruppu/Bengal Gram Spilt – ¼ cup
Onion – 1 Medium Size
Tomato – 1 medium size

Jeera/ Cumin Seeds – 1 tsp
Red Chilies – 2 nos.
Curry leaves – Few
Hing/Asafoetida – ¼ tsp

Haldi/Turmeric Powder– ¼ tsp
Gun Powder/Idli Molaga Podi – 1 tbsp (Available in any Indian Grocery Store)
Salt to Taste
Oil – 1 tbsp


Nicely wash the snake gourd and scrap and discard the inner white portion and chop them into fine pieces

Take a microwave safe bowl add chana dal and cook for 8 minutes or till dal half tender or Heat a pan with 2 cups of water once it starts to boil add chana dal and cook the dal half tender (which ever option you prefer to use)

Add chopped snake gourd pieces in the same microwave bowl or pan and cook again for 10 minutes and check dal and vegetable cooked nice and tender (don’t cook them in to mushy texture)

Heat a pan with 1 tbsp of oil add cumin  seeds and red chili and  allow them to crackle and then add curry leaves and onion and fry till it turns to golden color then add the chopped tomato pieces and fry for a minute. Add turmeric powder and salt.

Add cooked dal and snake gourd pieces and incorporate nicely with sabzi & and then add gun powder or Idli Molaga Podi mix it nicely and cook for a minute and then switch off the gas. (If you need a curry texture you need to add a half cup of cooked dal and vegetable water in the end.)

Enjoy this flavorful sabzi with roti or chapati.

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Beans Paruppu Usili


Paruppu Usili are has been in my 'to do' list  since long. I thought it is time consuming and postponing it for a while. If you followed the precooking preparation  it becomes too easy and now i make it quite often. The secret is when you set the rice in a cooker, follow the 3rd step and you are half done.  It is very healthy and delicious usili and it goes very well with rasam, sambar, mor kuzhambu and even with curd rice. This is a traditional south Indian side dish for rice.

Paruppu Usili  - In language of Tamil -> Paruppu means Lentils and Usili is boiled vegetables are mixed with cooked crumbled lentils. In this recipe i used string beans 


  • 15 to 20 green string Beans (nicely chopped)
  • 1 cup chana dal / Split Black Chickpeas
  • 4 to 5 nos. Whole red chilies 
  • 1 tsp Haldi/Turmeric powder
  • salt to taste
  • Oil

For seasoning:
  • 1 tbsp Mustard seeds
  • 1 tbsp Jeera/Cumin seeds
  • 2 tsp urad dal/ White Lentils (grown in Indian subcontinent- Available in Indian Store)
  • 1 tsp Asafoetida / Hing

Time Required: 25 mins


1. Soak chana dal and red chilies for 2 hour and then roughly grind with adding haldi/turmeric powder and salt
2. Wash the beans thoroughly and Chop it into fine pieces.
3. In a pressure cooker cook both the blended mixture and beans separately  in different vessels
4. Heat 2 tsp of oil in a non-stick pan. Add hing, mustard seeds when it splutter, add urad dal. Then add the crumbled dal mixture. Fry well till the mixture gets little roasted. Add the cooked beans to it and mix well with the dal mixture and cook for another 2 to 3 mins.

Serving: It goes very well with rasam, sambar and mor kozhambhu rice.

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Mint / Pudina Chutney


This chutney is a combination of mint and coriander leaves 
flavorful with spicy and tangy finger licking tasty chutney. Interesting part of this chutney is, it goes very well with most of the south Indian breakfast dishes like Idli, Dosa, Kulipaniyaram, Ven Pongal, Moong Khichadi, spread it on bread sandwich, aloo chat, and even you can prepare mint rice from this chutney. 

  • Pudina/ Mint leaves 2 cups 
  • Fresh Coriander leaves 1 cup 
  • Coconut grated 1/2 cup 
  • Green Chilies - 4 to 5 (as per your taste) 
  • Urad Dal / White Lenti - 1 tbsp l (grown in Indian subcontinent- Available in Indian Store) 
  • Ginger small piece
  • Tamarind tiny ball 
  • A pinch of asafoetida / Hing 
  • Salt to taste 
  • Oil 
Time Required: 20 mins


1) Heat 1 tsp oil in a pan, add urad dal, fry till golden brown (take care not to burn it) and keep aside.
2) In the same pan add mint leaves, fry for 2 mins then add fresh coriander leaves, green chilies, tamarind, hing/asafoetida and salt
3) Lastly add the grated coconut and fry for about 2 mins or until it turns fragrant.
4) Once it cools down add the fried urad dal and blend it into a fine paste.

Serving:  Serve with Idli, dosa, kulipaniyaram, bread sandwich, and even you can mix this chutney in rice and prepare as mint rice.

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Raw Green Mango Rice / Kairi Bhat


As you all know, sour unripe mangoes are used in chutneys, pickles and even you can eat raw mango with salt & chili powder. Here is my version of Raw Mango Rice. Enjoy this  yummy spicy taste.

  • Kacha Kairee/Unripe green Mango -- One grated
  • 2 cup rice cooked
  • Mustard seeds- 2 tsp
  • Urad dal / White Lentils - 3 tsp (grown in Indian subcontinent- Available in Indian Store)
  • Turmeric/Haldi powder
  • Salt for taste
  • Hing/ Asafetida
  • Oil
  • Curry Leaves
  • Peanuts for garnish (optional)
  • Fresh Coriander Leaves for garnishing

For Grinding

  • Coconut -1/2 cup grated
  • Green Chilies - 4 to 5 ( according to your taste)
  • Jeera/Cumin Seeds - 2 to 3 tsp
  • Ginger - 1" piece

Time Required: 15 mins


1.Grate the raw mango and keep it aside.
2.Blend the grinding ingredients and keep it aside
3.Heat the oil in a pan put the mustard seeds and urad dal and allow to splutter.
4.Add the grated raw mango, turmeric powder, hing & salt and saute on a medium flame for about two minutes.
5.Mix the blended paste and saute till light brown and aromatic.
6.Add the cooked rice and mix well.
7.Garnish with coriander leaves and curry leaves & with roasted peanuts (optional)
8.Serve hot.

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Pumpkin kootu / Pumpkin Curry


Check out some other Pumpkin recipes which i tried:

1 (Medium Piece) Pumpkin cut into small cubes
1/2 cup channa dal / kadala paruppu/ Bengal gram

For Gravy:
1/2 cup grated coconut
A pinch of turmeric
1 tsp jeera /cumin seeds
1/2 tsp red chili powder/ 2 to 3 whole Red chili
Salt to taste

For Seasoning:
2 tsp oil
1/4 tsp mustard seeds
1/2 tsp urad dal / White Lentils (optional) (grown in Indian subcontinent- Available in Indian Store)
A pinch of hing / asafoetida
Curry leaves few


1.Wash the Bengal gram and add to the chopped pumpkin pieces and add 3 cups water and cook on a low flame until the pumpkin is cooked soft and the Bengal gram is cooked yet firm. Add salt and turmeric.
2.Grind the above ingredients and add to the cooked pumpkin mixture. Mix well and simmer until all extra water is absorbed and the mixture takes a thick consistency.
3.Heat oil for seasoning once the mustard seeds pop add the urad dal turns brown, dunk everything into the kootu mixture and mix well. Adjust salt if any.

Serving: Serve hot with rice.

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Masala Rava Idli


It is one of the popular south Indian breakfast dish. Made from semolina/ Rava.


  • 2 cups Rava/Semolina/Coarse Wheat middling
  • 2 cups Sour Curd 
  • 1 Green Chili - grated
  • 1 onion Chopped
  • 1 Carrot grated
  • Small piece ginger grated
  • Few Coriander Leaves
  • Few Curry Leaves
  • Few Cashew Nuts
  • Salt to taste

~For Seasoning:
  • Mustard Seeds – 1 tsp
  • Urud Dal  / White Lentils – 2 tsp(grown in Indian subcontinent- Available in Indian Store)
  • Oil



Time Required: 30 mins


  1. In a bowl beat the sour curd and add the roasted rava and mix well without lumps with salt and soak it for 2 to 3 hrs. 
  2. Pre heat the pan with oil for seasoning. Put the mustard seeds, urud dal allow them to splutter. Now add the ginger paste, onion, green chilies and fry for 2 mins. and then add the carrot grated and fry till the raw smell disappears. (you can skip the vegetables)
  3. When you ready to cook the idli, mix the above mixture in the rava batter and taste it if you need any more salt & spicy.
  4. Grease the idli molds and pour the mixture in idli stand. Steam the idli for ten minutes without whistles.
  5. Cool slightly before removing the idli from molds.

Serving: Serve hot Masala Rava Idli with coconut chutney.

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Poha Dosa


Very simple procedure to prepare and tastes great. This dosa will be good if it is little thick, small and soft texture instead of more crispy.


  • 2 Cups of Rice
  • 1 Cup Poha / Aval/ Flattened Rice flattened rice   
  • 2 tbsp. Curd
  • 1/4 cup Chana Dal / Split Black Chickpeas  (Optional)
  • Salt to Taste
  • Oil for shallow frying

  1. Wash and soak rice and poha separately in plenty of water.Keep aside for 5 - 6 hours. 
  2.  Drain and grind them to a fine paste, using as little water as possible. 
  3. Keep aside for 7 -8 hours or overnight. 
  4. Add curd and salt and beat well. 
  5. Add soaked chana dal/ kadalai paruppu for more crunchiness. (This is optional)
  6. Put a serving spoonful of batter on a hot griddle. 
  7. Spread just a little, like an omelette. 
  8. Sprinkle a tsp. of oil on it. Cover with a plate/lid.
  9. Allow to fry over low heat, till bottom is golden brown

Serving: Serve immediately with any chutney.


A dash of finely chopped onions, green chilies, coriander leaves or cheese may be sprinkled
over the dosa, as soon as it is spread. Proceed to cook as above.
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Vegetable Cut Dosa


There are so many varieties in making this dosa. The beauty of vegetable dosa is you can always change. I play from different vegetables and masala tweaking will always gives a different taste. You could make this dosa with left over sabji too. This is a good option to add all healthy veggies spiced with masalas and give them the shape however you want to attract your kid to eat the healthy Dosa. Enjoy one of my version of Vegetable Dosa…

Click here to know how to make the Dosa Batter

  • Fresh green string Beans - 7 to 8 no.
  • Cauliflower - 8 to 10 florets 
  • 1 medium size carrot 
  • 1 medium size potato 
  • 1 medium size Onion 
  • 1 medium size Tomato 
  • Peas (optional)

Masala Powders:
  • Garam Masala - 2 tsp (Mixture of many Indian spices - Available in Indian store)
  • Turmeric Powder - 1 tsp
  • Red Chili Powder - 1 tsp
  • Salt to Taste
  • Oil
  • Fresh Coriander leaves for garnishing
For Seasoning:

  • Mustard Seeds - 1tsp 
  • Urud Dal / White Lentils - 1 tsp (grown in Indian subcontinent- Available in Indian Store)
  • Saunf/ Fennel seeds - 1 tsp
  • Garlic and Ginger Paste - 2 tsp 
Time Required : 20 mins (Excluding Batter Preparation)

Vegetable Stuffing Method:

1) Wash & cut all the above said vegetables and cook them as half boiled. Drain the water and keep it aside

2) Put a reasonable size pan on the range and heat oil. Add seeds allows them to splutter
3) Add garlic & ginger paste and fry for a minute and then add onion and fry till onion turn pink.
4) Add tomato and fry for about 2 minutes
5) Add salt and  all other masala powders and mix well and cook till raw smell of masala disappear
6) Garnish with chopped coriander leaves

How to Prepare Dosa:

1) Heat a flat frying pan with a teaspoon of oil. When the pan is hot enough, take a ladle full of dosa batter and pour it on center of pan and spread it nicely as big as pan size. Add a teaspoon of cooking oil/ghee/butter to one side of the Dosa.

2)Turn dosa in to other side, and spread the vegetable stuffing over the dosa. 

3)Cover another half over it. When it turns golden brown, it is ready to be taken off from the frying pan.

The thinner and crispier the dosa, the better it tastes!

Serving: Serve hot with any of your choice of chutney.
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This is again one of the comfort food from South India's Breakfast dish. It is full of nutrition and you will be happy to serve the protein pack dish to your family. This recipe varies from region to region in south India. Adai and aviyal is a very good combination to serve. When ever i prepare aviyal for lunch then dinner will be Adai :) Yes, it goes well with coconut chutney too. Here is my version of Adai…


  • 1 cup Boiled Rice
  • 1/2 cup Toor Dal/ Yellow Pigeon Peas
  • 1/2 cup Chana Dal / Split Black Chickpeas
  • 1/2 cup Black Urud Dal / White Lentils
  • Whole Red Chili- 10 to 12 nos.
  • 1/2 cup Curry Leaves 
  • Jeera/Cumin seeds - 1 tbsp
  • Salt to Taste
  • Oil


1. Put every ingredients excluding salt & cumin seeds in big bowl. Thoroughly wash it for 2 to 3 times and soak it in water with cumin seeds for at least 6 to 7 hrs
2. Grind them coarsely  not very smooth like plain dosa batter. This batter should not be thick nor watery.
3. Add the salt and mix it well and keep it overnight for fermentation. To avoid the spill over always use the big container as batter rise up in the night.
4. Heat the  flat frying pan with one tsp of oil, spread the batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one sides of the Adai
5. Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying

Serving:  Serve with Aviyal or with Coconut Chutney.

For Variation: You can add green sprout, moong Dal/Green Gram Split, Drumstick leaves or any green leaves and even any other lentils. Sometimes it is good to tweak the taste is' it?
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Pasi Paruppu Pittu /Moong Dal Upma and Sheera


Very much healthy and comforting and one of our favorite breakfast ever!  It is little lengthy procedure to do.  Try it on Sunday or in a holiday. Let me assure you the time you spend in the kitchen is worth enough to prepare this breakfast and I bet you and your family will enjoy. 

Check the below quick and easy breakfast Upma Varieties:

  • 1 cup Moong Dal / Yellow Split peas/Split Mung Bean
  • 1 Hand full Boiled Rice

~For Spicy Flavor
  • Mustard Seeds - 1 tsp
  • Chana Dal (Split Black Chickpeas) - 1/2 tsp
  • Urud Dal (white Lenti) - 1/2 tsp (grown in Indian subcontinent- Available in Indian Store)
  • Green chili - 1 to 2
  • Mor Molga (Dry marinated green chili) - available in Indian store
  • Curry leaves - Few
  • Turmeric Powder - 1 tsp
  • Fresh Coriander Leaves
  • oil for seasoning
  • Salt to taste

~For Sweet Flavor
  • Sugar - 1.5 cup
  • Water - 1 cup
  • Almond, pistachio, cashews, raisin(which ever available with you)
  • Ghee (Clarified Butter)

Time required:  1 hr (excluding soaking and grinding time)


1) Soak the rice up to 12 hrs/overnight & moong dal is about 2 to 3 hrs. Then grind them as batter like rava mixture. Don’t grind them very smoothly. Just run it once. That’s it.

2) Grease the oil in idli plates and bake it as idli. Once idli done keep it aside for cooling and then smash the idli as powder format.

You can prepare this recipe in 2 types of flavor.

For Spicy Flavor Method:

Heat oil in a heavy saucepan. Fry the mor molaga/ dry marinated green chili  and keep it aside. In the same oil add mustard and urad dal seeds allow them to splutter. Add the curry leaves, turmeric powder, salt and fry for 2 mins. Add the cooked moong idli crumbled powder and stir very gently with a wide spatula till oil coats evenly. Garnish with fresh coriander leaves.

For Sweet Flavor Method:

Heat another  pan, add 1 cup water and 1 ½ cups of sugar bring them to boil, once sugar dissolves nicely, then add 1 cup moong dal crumbled mixture and mix well. Fry the cashews and raisins in  clarified butter & pour them on top.

Serving: Serve Hot. Enjoy the healthy comforting breakfast.

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Idli Recipe


One more comforting breakfast. For smooth soft  idli use the 4:1 ration of ingredients. No need of poha/Avil/Flattened rice or sada rice or any other ingredients. It is good to grind it in grinder instead of mixie. The taste and smoothness will differ at the same time batter will be doubled in volume and while mixing use your hands it helps to fluff  the batter more.


  • Idli Boiled Rice - 4 cups
  • Round Urad Dal / whole White Lentils - 1 cup
  • Methi /Fenugreek  seeds - 1 tsp (Optional)
  • Salt - 3 tsp




1) Thoroughly wash the rice and urad dal and soak rice and urad dal separately in water for at least  7 hours. 

2) Grind them separately, and mix them together with salt. (use your hand to mix well)
3) Keep it overnight for fermentation
4) Grease the Idli plate with veg. oil or butter & fill each slot with batter 
5) Pressure cook it without using the whistle for 15 mins. 
6) Leave it 5 to 10 min. before opening the lid. This will help to remove the cooked idli smoothly


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