Soya Nuggets Fry/Masala

Soya Chili Fry/Masala toss:

We are going to see two in one recipe here to make our family members double happy, simple efforts to feel the real happiness on serving this dish.

First, let us know the health benefits of Soya Nuggets little information on what we are in to…

Link given below to know more in detail

Soya chunks are known for its various health benefits:

  • It is known for high protein content- its exceeds than eggs, meat, milk.
  • It is known to reduce the risk of osteoporosis in menopausal women and also ease other symptoms as it’s a good source of isoflavones.
  • Since it’s a good source of omega- 3 fatty acids and fiber, it can benefit in lowering down cholesterol levels in a body.
  • It enhances bone health and digestibility.
  • It’s a good source of minerals namely- manganese, iron, calcium, and magnesium.
  • Due to good fiber content, it helps you keep a close check on your body weight and fight diabetes.
  • Its high content of magnesium has shown results in fighting insomnia.
  • It’s also a good source of vitamin b, vitamin-K, riboflavin, and folate.
  • However, we like to make a tasty recipe to satisfy our taste buds here is one such yummy recipe as a snack or condiment. Two recipes are shared here with a mild punch

Soya Nugget Fry to entertain your children:


Soya nuggets -1 cup (normal size or Mini here I have used both)

Chili powder-1 tsp

Turmeric powder-1/4 tsp

Salt-1/4 tsp

Ginger garlic paste 1 heap tsp

Rice flour-1 tsp

Corn flour-1 tsp

Lemon juice-1 tsp

Oil- to fry 100 ml


Boil water 1/2 liter add to the soy nuggets and soak for 15 minutes.

Squeeze water completely from soya nuggets.

In a wide bowl add soaked Nuggets and other ingredients mentioned above, let it set for more 15 minutes


Heat oil and shallow fry the marinated nuggets batch by batch.

Fry some Curry leaves twigs and sprinkle to add more aroma to the prepared dish


Twist with mild Masala Toss:


Chili fried above prepared required measurement to try.

Chop Onion-1


Garam masala-1/4 tsp

Salt if required for masala ,we have already added in chili fry.

Oil-1 tsp

Heat pan with oil season it with fennal seeds saunf.

Add choped onion and fry golden yellow.

Add chopped Tomato saute for a while till it leaves skin.

Now, add garam masala powder, chili or pepper and sprinkle some water to get cooked.

Finally, add fried soya chunks and cook 3 minutes in medium flame mix well and serve.

Sprinkle some chopped coriander leaves.

Vathal Kuzhambu

Vathal Kuzhambu:

South Indian meal has a variety of Kuzhambu combinations, sweets, and vegetable as a side dish to make the meal as Maharaja meal. Vathal kuzhambu is a tangy, sweet, sour and bit more spiced curry to eat with plain-cooked rice this can be stored for 3 to 5 days. Suitable to serve with Idli dosa also.

This method of preparation can be followed to do curries with, (Vathal) sun-dried berries (manathakkali vathal) or Sunda vathal, Thakkali (Tomato)kuzhambu, Poondu (Garlic)kuzhambu, kara kuzhambu. Lovers across the world for this kuzhambu which gives a satisfying feel of a complete meal with tongue-tickling dishes.


Vathal-1tsp to make powder

Onion-1/2 cup

Garlic 7 pods


Tamarind-lemon sized ball

Chilli powder-2 tsp

coriander powder-2 tsp

OR sambar powder-3 tsp


Turmeric powder-1/2 tsp

Salt-1 tsp

Jaggery grated-1/2 tsp

To season:

Oil-2 tbsp

Vathal(sun dried berries) (manathakkali vathal) or Sunda vathal – 2 tablespoons

Fennel seeds-1/2

Cumin seeds-few

Methi seeds-few

Curry leaves-2 twigs

sesame oil-1 tsp


1. Peel and cut pearl onion, Garlic and tomato.

2. Soak tamarind in 1/2 cup of warm water and extract the pulp.

3. Roast 1 tsp of vathal and crush it to powder this is to get the additional flavor of vathal infused kuzhambu.

4. In a bowl, pour 2 cups of water, salt, tamarind extract, chili masala powders, turmeric powder mix and keep ready.

Now half of the preparation is ready.


Heat oil in a pan, add “To season item” Vathal to proceed with other items when spluttered add curry leaves and cut vegetables saute for 3 minutes until you get a nice aroma.

Now add the mix which we have prepared already point-4 above along with roasted crushed vathal powder.

Allow it to boil till you get the semi-liquid consistency, you can notice the oil gradually floats on top this the time to add jaggery and sesame oil.

Mix well keep simmer for 2 minutes.

Transfer to a serving bowl.

Uppukanda Kuzhambu/ Gravy

Uppukanadam Gravy:

Gravy made with sun-dried meat. No need to shop meat every time ready to use the form as uppukandam. When fresh goat meat is washed, added salt and turmeric powder to dry under direct sunlight give us as (dry meat) Uppukandam, this can be stored for about 6 months to use in cooking recipes like omelette seasoned with uppukandam, uppukana chops, simple shallow fried uppukandam, uppukana kuzhambu and so on…

Uppukanda Kuzhambu
Uppukanda Kuzhambu

Here is the recipe for uppukana Kuzhambu:


Uppukandam- 6 to 8 pieces

Click the link to purchase Chettinad Uppukandam/ goat meat


Toor dal- 1 tablespoon

Sambar masala powder-1 1/2 teaspoon

Turmeric powder -1/2 teaspoon

Salt- 1/2 teaspoon

Tamarind extract- 1 tablespoon

Tomato -1 big

Onion chopped-1

Oil -1 tbsp

Mustard, cumin seeds and curry leaves for seasoning.


Wash and soak Uppukandam overnight.

Take a pressure pan add a tablespoon of toor dal and soaked Uppukandam cook for 3 to 4 whistles.

Open pan adds salt, turmeric powder, sambar powder tamarind extract and allow it to boil for 3 minutes.

Meanwhile, on other side heat, a wide pan add 1 tablespoon of oil and season it with mustard seeds and cumin seeds. Add chopped onion and tomato, saute for a while add curry leaves.

Transfer this to the boiling gravy let boil for one more minute.

Now Uppukanda Kulambu is ready to serve with plain cooked rice.

Uppukanda Kuzhambu
Uppukanda Kuzhambu

Cauliflower Yoghurt Curry

Cauliflower Yoghurt Curry:

Bringing more captivate recipes has become our focus to grab your attentiveness along with the traditional recipes. Widespread vegetable Cauliflower, with interesting recipes, is liked by all which makes the meal well satisfied. Creamy yogurt curry is toothsome and succulent with the roti, plain cooked rice, bread toast and with any main meal.

Taste: Mild spice, creamy and Aromatic with moderate spices.

Cauliflower Yoghurt Curry
Cauliflower Yoghurt Curry


Cauliflower-250 gram

Ginger garlic paste 1 teaspoon

Onion-1 big

Tomato -1 big

Salt-1 tsp

hili powder-1/4 tsp

Garam masala-1/2 tsp

Yoghurt-1/4 cup

Coconut milk-1/2 cup

chopped coriander leaves

To grind:

Green chili-4

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

Pepper few corns

Whole cashews- 3 nos

Coconut grated-2 tbsp

grind to a smooth paste.


1. Clean Cauliflower florets,

Add about 2 Tbsp salt per quart warm water to get it nice and salty. Submerge the head, florets down (they float, so a weight to keep it submerged will help). Let sit 5-10 minutes, remove, rinse. The salt in the water helps to kill the bugs and encourage them to let go

2. Cut onion, Tomato, grind the “To Grind” ingredients, keep ready.

3. Heat pan with one tablespoon of oil, season with little fennel seeds and curry leaves.

4, Add ginger garlic paste and saute for a while, add cut onion and stir for 2 minutes till it gets translucent.

5. Add cauliflower florets and tomato saute for another 3 to 5 minutes, add salt, garam masala powder, and chili powder.

6. Add ground masala paste, water and yogurt allow it to cook soft.

7. Finally, add thick coconut milk and let it boil for 2 minutes in low flame.

Sprinkle some Coriander leaves and serve.

Cauliflower Yoghurt Curry
Cauliflower Yoghurt Curry







Dal fry or Dal curry

Easy cooking

Dal is very popular north Indian dish served with hot plain steamed rice or Jeera rice. Simple and protein rich dal curry is a tasty vegetarian companion.

Toor dal is also sometimes referred to as lentils or split pigeon peas. This traditional Indian dish is often served with rich spices over rice and is a staple in many Indian restaurants and households. Toor dal is a member of the legume family, and this meal is not only delicious, it also has a number of health benefits.

Toor dal contains folic acid, an important vitamin for all women, especially those planning to become pregnant. Folic acid is essential for fetal development and can help to prevent neural tube birth defects such as spina bifida. Getting adequate amounts of folic acid in your diet can help to reduce specific brain and spinal cord birth defects.Legumes such as toor dal are an excellent source of nutrients and plant protein, and they also contain dietary fiber.Legumes such as toor dal provide essential nutrients, fiber, and protein for vegetarians as well as those who wish to merely limit their meat consumption.

Dal curry / Dal Fry
Dal curry / Dal Fry

Ingredients : serves 3 person

Toor dal-1/2 cup 100gms

Onion-1 medium size, finely chopped

Garlic 3 pods, crushed

Tomato medium size chopped

Curry leaves-1 twig

Chilli powder 1/2 tsp

Salt 1/2 tsp

Turmeric powder- 1/4 tsp

Coriander leaves chopped – 2 tsp

To temper:

Butter or ghee 1 tbsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Red chilli-1 or 2

Assafoetida-1/4 tsp


Wash and boil toor dal in the pressure cooker for 2 to 3 whistles so as to get well cooked to mash it. If you don’t mind boil dal with coconut milk or add 1/4 cup of coconut milk after cooking dal to enhance the flavour.


when the steam releases mash it to a smooth consistency.

Heat butter or ghee, add ‘To temper’ ingredients to splutter.

Add asafoetida, curry leaves and chopped onion, stir it well for 1 minute and add chopped tomatoes, saute until it leaves its skin.

Add chilli powder, turmeric powder and salt mix well, add some water and mashed dal allow it to boil for 2 to 3 minutes in low flame.

Finally, add crushed garlic and coriander leaves, switch off the flame.





Bunch of Mango recipe

Bunch of Mango recipes:

This is the season to celebrate, plenty of mangoes can be seen in the market. The variety of recipes to enjoy the taste of Mango .Traditional recipes are really trustworthy. It is clever to utilise the seasonal vegetables and to preserve it till next season.

Mango Rice:

Raw Mango Rice


Cooked rice-1 cup

Raw mango -1 medium size

Cumin seeds-1tsp

Curry leaves 2 twig

Pepper 1/2-tsp (optional)

Red chilli-3nos

For Seasoning:

Oil-2 tbsp

Mustard seeds-1 tsp

Channa dal-1 tsp

Cashew or Peanut -2 tsp

Method to prepare:

1. Peel the skin of raw mango and cut into pieces, grind along with cumin seeds, dry red chillies peppercorns and Salt. (coarse grind)

2. Heat 2 tbsp of oil in a wide pan season with the above-mentioned ingredients” For seasoning” add curry leaves and 1 split green chilli.

3. Add coarse ground paste and salt 1 tsp, saute well in medium flame until raw smell changes.

4. Add cooked rice and mix well garnish with chopped coriander leaves .

Serve with chips or Papad

Mango Thokku / Pickle:


Mango Thokku
Mango Thokku


Mango Thokku or pickle has a heavenly taste with curd rice, nothing can be compared is the well-known fact. Mouth watering is the suitable word to describe the taste of this mango thokku. During mango season, we make pickles is our traditional practice. Mango pickles loved by all age people moreover, children will eat food by themselves without feeding.

Ingredients to prepare:

Mango-2 or 250 gms

Chilli- powder-2 tbsp

Methi powder-1 1/2 tsp

(brown roast 1 tsp of  methi seeds in a hot dry pan and powder it)

Salt-1 tbsp

Grated Jaggery-1 1 /2 tsp (to balance the taste)

Turmeric powder-1/4 tsp

Mustard seeds-1 1/2 tsp

Curry leaves-1 twig

Assafoetida-1/2 tsp

Sesame Oil-50 ml or 4 tbsp

Method to prepare:

1.Wash and wipe mangoes with a clean towel.

2.Peel skin and grate it.

3.Heat oil in a pan, splutter mustard seeds, add asafoetida and curry leaves .

4.Now add grated mangoes saute for 3 minutes.

5.Add turmeric powder, methi powder, and chilli powder and cook for few minutes until it leaves oil on its sides.

6. Add grated jaggery and mix well, allow it to cool and store it in a clean container.

Mango Dal:

Mango Dal
Mango Dal

Finger licking taste of this mango dal is very simple and easy to prepare. Excellent combination with plain cooked rice or roti, No wonder tastes heavenly with these two simple dishes.

Ingredients to prepare: Serves 4 people

Mango-1 small

Toor dal cooked-1 cup

Onion-1 medium

Tomato-1 small

Green chillies-5 to 8

Curry leaves-1 twig

Turmeric powder-1/4 tsp

Salt 1 tsp

To temper:

Oil- 2 tsp

Mustard seeds-1/2 tsp

Hing assafoetida-1/4 tsp

Cumin seeds-1/4 tsp

Method to prepare:

Cook fist full of dal for 3 whistles.

Wash and cut the mango into small cubes.

Cut onion green chillies and tomato.

Heat pan with oil and temper it with above-mentioned ingredients.

Saute onion, green chillies and the mango, saute till the mango gets soft cooked.

Add tomato, saute for a while, mix salt and turmeric powder and sprinkle some water, now add cooked dal and allow it to boil for 3 more minutes.


Boil all the above ingredients add cooked dal and season it.

Garnish with chopped coriander leaves.

Serve this aromatic flavourful mango dal with plain cooked rice or roti.


Boil dal separately and other vegetables, and season it.

Peanut Salad:



Mango-1 small

Peanut boiled- 1 cup

Onion 1 chopped

Cucumber-1 long


Green chillies or sauce few drops

Salt-1/4 tsp

Healthy salad with firm mango, fresh tomato, boiled peanuts, and cucumber, onion is optional, preparation method is very simple. Boil ground nut or corn  as you prefer, wash and cube cut all vegetables, sprinkle some salt and add few drops of  green chilli sauce, garnish with finely chopped coriander leaves.

Mouth-watering salad can be eaten as snack time munch.

Mango Pachadi:


Manga pachadi prepare:Method to prepare:

Raw mango-2

Jaggery-1/2 cup powdered

Salt a pinch

Neem flower- few

To Temper:

Oil or Ghee-1 tsp

Mustard seed-1/2 tsp

Dry red chilli-1

Curry leaves-1 twig

Method to prepare:

Wash and cube cut mango with the skin and the inner part.

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Boil 1/2 cup of water and cook cut mango cubes, once it is done ( it takes very less time to get cooked) add salt and jaggery powder.

Allow it to boil for 3  more minutes, now add neem leaf.

It is time to season it, temper it with above-mentioned ingredients, add curry leaves drop into the mixture, mix well and serve.

Mavathal kuzhambu:

Ma (Mango)vathal, Kathiri( Brinjal) Vathal, Avarai Vathal, Cluster beans (Kothavarai )Vathal and many more…Vathal Kuzhambu is an authentic South Indian speciality.Many varieties are made with these vathals, Mandi with( Rice drained water)Puli Kuzhambu hot and spicy ,Thanni Kuzhambu mild and diluted, paruppu Kuzhambu.Vathals are nothing but sun dried vegetables prepared during the season and stored for year-long usage.

Maa Vathal may also be used in combination with Pasippayaru (whole green moong ) or Thattapayiru (cow peas)to make Kuzhambu.

Mango vathal-7 nos washed and soaked for 20 minutes

Toor dal 2 tbsp boiled

Tomato-1 no chopped

Onion chopped-1

Turmeric powder-1/4 tsp

Sambar masala powder-1 tsp

Salt-1 tsp

For seasoning:


Mustard seeds-1/2 tsp

cumin seeds-1/4 tsp

Asafoetida-2 pinch

Curry leaves-1 twig

Method to prepare:

Add soaked Mango Vathal, Onion, and chopped tomatoes cook for a whistle along with cooked Toor dal.

After the steam released add Turmeric powder,Sambar masala powder, hing and Salt to it allow it to boil for 3 minutes’

Season it with the above-mentioned ingredients add finely chopped the onion and curry leaves .

Mango Vathal:


Ingredients to prepare:

Raw mango -5

Rock salt-2 tbsp powdered

download (1)

Step-1: Wash Mangoes wipe with the clean cloth.

Step-2: Cut mangoes into lengthwise along with the seeds or (seeds separately and flesh as you prefer )

Step-3: Powder the rock salt and mix it well with the cut mangoes, leave it for a night.

Step-4:Next day spread a clean cloth in direct sunlight, spread salted mangoes leaving some space around, do the same for 3 to 4 days.

step-5: On the fourth-day transfer from cloth to a wide plate or solagu, let it bone dry for 3 more days,store it in a clean jar.

This can be used for a year, without refrigeration.

Vathal Mandi:



Mixed vegetable and Vendaikkai,Kathirikkai(ladies finger,Brinjal) Mandi:

The main difference in this dish to the other dishes is that, Instead of water we use ‘Arisi Mandi’ the water we get while washing rice for making the gravy is the special ingredient. It is this water which gives so much taste to the gravy. If we prepare this dish on days when we soak rice for idly we can get thick mandi. we use green chillies instead of chilli powder for the hot taste.Here I prepare with Vendakkai and Brinjal in this picture. This same recipe can be followed to make vathal Mandi but should reduce the amount of tamarind.DSC08759

For taking the water, just wash rice once, pour out the water and soak the rice in two cups of water for 5 minutes then drain the water filter it and keep aside.(I used just the water taken from 4 cups of rice)

Brinjal-1/4 Kilo
Potato-2 nos
Avaraikkai (Broad beans or Hyacinth) -100 gms

Raw Banana-1Drumstick -1 Small onion-100gms

Drumstick -1 Small onion-100gms
Garlic flakes-5 Green Chillies-10
Chenna boiled 1/2 cup ( if preferred)
Mango small or Mango Vathal ( few pieces dried)
1/4 Cup tamarind paste (lemon sized tamarind to make paste)
1 1/2 Cup raw rice water (Rice rinsed water filtered )

Green Curry leaves
1/2 tsp Mustard seeds 1/2 Cup water
Salt to taste
Oil for frying

vegetable for mandi

Note: You can use only Ladies finger and channa also instead of collecting all vegetables.
Add 1/2 cup water to the tamarind paste.
• Wash all the vegetables and cut it into small pieces.
• Chop the onions and garlic.
• Slit green chillies.
• Heat the oil.
• Fry all the cut vegetable pieces.
• Mix chopped onions, garlic and green chillies and tomato.
• Add rice water, tamarind paste , water, salt.
• Boil till the mixture turns thick.
• Finally, Heat the oil again and add mustard seeds and curry
• Mix it well.
Can eat with curd rice, Rasam and good with Idlies too.
• Vegetable Mandi is ready.

Green Mango Chutney:

Wonderful and lip smacking taste with the combination of idli Dosa and plain cooked rice.


Method to Prepare:

Wonderful combination with idli Dosa and plain cooked rice.


Mango 1 small

Ginger-1 inch

Green chilli-5 nos

Salt-1 /2 tsp

Coconut grated-2 to 3 tbsp

Urad dal-1 tbsp

Mustard-1/2 tsp

Curry leaves-2 to 3 twigs herbs can be curry leaves or Coriander leaves and Pudina as you prefer.


Wash and peel Mango and Ginger, cut into small pieces.

Heat pan with 2 tsp of oil-temper with mustard and urad dal.

Add Ginger, Green chillies and cut mango pieces.

Saute until the mango cooks soft now add salt and herbs of your choice, saute for a while and switch off.

Allow it to cool and grind to a coarse paste by adding a little water.


Pirandai Kuzhambu / Adamant creeper gravy

Pirandai  Kuzhambu / Adamant creeper gravy:

Pirandai is a creeper that has wonderful medicinal valiues and health benefits. It is called “Adamant Creeper | Devil’s Back Bone | Veldt Grape” in English.This creeper grows easily everywhere and can be very easily grown in pots at home. I tried this recipe first time with some hesitation because of its itchy nature but the result was amazing,  I should thank my sister for this interesting recipe. Delicious and healthy Pirandai kuzhambu can be served with plain cooked rice or idly , Dosa.

Pirandai Kuzhambu
Pirandai Kuzhambu

Pirandai has multiple health benefits: It treats indigestion, fractures and sprains, is a best worming medicine, treats piles, menstrual problems and is also the best home remedy for ear pain. Many hesitate to use pirandai because of it’s itchy nature, but if we properly handle pirandai, we can prevent itchiness in our hands. First always try to pick tender pirandai, young pirandai can be easily broken with hands and as the pirandai ages it thickens. To prevent itching in the hands, smear your hands with a bit of sesame oil before handling pirandai. After collecting pirandai, wash it well and break it at the nodes and remove the nodes too. If the pirandai is tender, you can break it with hands easily into two and pull the fibers apart, like we do for peeling drumsticks. If the pirandai is a bit aged, after breaking at the nodes, take a peeler and remove the sharp edges like we do for ridged gourd, now the prandai is ready to be used. Pirandai chutney or thogayal is very famous in my place and if you have young children at home who don’t eat well, try giving this pirandai chutney weekly twice. Even people who complain of indigestion often can include pirandai at least weekly twice in their diet. Poultice made of pirandai is also used extensively for treating sprains in my place. I always collect fresh, tender pirandai which easily breaks for using. My elders have always followed the famous adage that prevention is better than cure, so if we include these kinds of medicinal plants weekly once or twice in our diet, we can prevent many diseases.

Get more information from:


Pirandai-150 gms

Shallots (onion)-7 nos

Garlic pods-3nos

Fennel seeds-1 tsp

Coriander seeds-1 1/2 tsp

Cumin seeds-1/2 tsp

Black pepper- 1/2 tsp

Methi seeds-1/2 tsp

Channa dal-1 tsp

Red chilli-5 nos

Coconut grated 1 tbsp

Salt-1 tsp

Tamarind  big gooseberry size

Jaggery (powdered)-1 tsp

To Temper:

Oil 2 tbsp

Mustard seeds-1 tsp

Curry leaves-2 twigs


1. Wash and cut pirandai carefully as mentioned above.

Note: To prevent itching in the hands, smear your hands with a bit of sesame oil before handling pirandai. After collecting pirandai, wash it well and break it at the nodes and remove the nodes too. If the pirandai is tender, you can break it with hands easily into two and pull the fibers apart, like we do for peeling drumsticks. If the pirandai is a bit aged, after breaking at the nodes, take a peeler and remove the sharp edges like we do for ridged gourd, now the prandai is ready to be used.


2. Cut it in to very small pieces as shown in the picture below.



3. Fry pirandai in a teaspoon of oil cook well until it chages its colour and shrings.


4. In another pan add a teaspoon of oil and roast all the other ingredients mentioned above.


5, Grind altogether with salt and tamarind to a smooth paste..

6.Heat the above mentioned oil and season it with the mustard seeds,

7. Add ground paste to it saute for 5 minutes in medium flame, add some water and  jaggery, allow it to boil for 2 to 3 minutes in medium flame.


Pirandai kuzhambu is ready to serve with plain cooked rice.

Recipe courtesy

Ruckmani Sabarathinum.



Vengaya Sambar / Pearl Onion Sambar

Vengaaya Sambar / Pearl Onion Sambar:

Sambar is a must in south Indian meals, it takes an important place in everyday meal. This specially flavoured vengaya sambar is mouthwatering and aromatic sambar in all. Same procedure to follow as we do for regular sambar. Wonderful combination with plain cooked rice, idly, upma and dosa varieties.

Vengaaya Sambar / Onion Sambar
Vengaaya Sambar / Onion Sambar

Health Benefits of Shallots:

Some of the impressive health benefits of shallots include their ability to lower cholesterol levels, reduces hair fall, works as cooling agent, prevent certain types of cancer, provide anti-fungal, antibacterial, and antiviral protection, lower blood pressure, help manage diabetes, soothe nerves, boost circulation, speed up digestion, and aid in weight loss efforts.

Shallots are normally considered a variety of onions. They offer an interesting culinary flavor to foods and can be used either fresh or as a pickled vegetable product.


Toor Dal-1 cup boiled (fist full of dal wash and cook for 2 to 3 whistle)

Pearl Onion / Sinna vengayam / Shallots – peeled one cup


Salt 1 tsp

Sambar masala powder-1 1/2 tsp

Turmeric powder-1/2 tsp

Tamarind extract 1 lemon sized

asafoetida-1/4 tsp



To Temper:

Oil-2 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/4 tsp

Curry leaves-2 twigs


Cook toor dal, peel onion cut tomato and extract juice from tamarind, keep it ready to make sambar.

Heat Tawa with above-mentioned oil and season it, add peeled shallots saute till it changes slightly brown this gives you fantastic aroma.


Now add tomato, salt, asafoetida and turmeric powder, saute for a while until tomato leaves its skin.

Add sambar masala powder, tamarind extract, cooked dal and 2 cups of water to it, allow it to boil for 3 to 4 minutes in medium flame.


Sprinkle some coriander leaves on top, aromatic Onion sambar ie ready to serve.

Vengaaya Sambar / Onion Sambar
                                                                           Vengaaya Sambar / Onion Sambar



Mochai and Brinjal gravy


Mochai and Kathirikkai Kuzhambu / Field Beans and Brinjal:

Field beans in Tamil we call it as Mochai, delicious curry made out of this Mochai and brinjal combination is the traditional recipe from our ancestors, which gives fabulous taste to enjoy with plain cooked rice, idli dosa and kozhukkattai. Mochai  is loaded with nutrition and  also it has a wonderful taste to cook with any vegetables or dry fish.

For more details :

Mochai and Brinjal Kuzhambu
Mochai and Brinjal Kuzhambu



Mochai- 1 cup (dried mochai)

Brinjal -5 nos



Curry leaves-1 twig

Salt-1 1/2 tsp

Tamarind extract-2 tbsp


Turmeric powder-1/4 tsp

Masala powder or chili coriander powder-2 1/2 tsp

To Temper:

Oil-1 1/2 tbsp

Fennel seeds-1 tsp

Cumin seeds-1/2 tsp

Methi seeds-1/4 tsp

Preparation method:

1.Soak Mochai overnight and cook in a pressure cooker for 2 whistles.

If you prefer you can peel the skin after soaking for 6 hours, by pressing it slightly with your pointer and thumb finger.


2. Peel  and cut Onion, Garlic, Brinjal, and Tomato.

3.Heat pan with oil and season it with the above-mentioned ingredients.

4.Add cut onion, garlic, curry leaves and saute for a minute.

5.Now add brinjal and tomato saute for five minutes or till the tomato leaves its skin.


6.Add tamarind extract salt and chili powder turmeric powder and 2 cups of water.

7.Allow it to cook in medium flame when the brinjal gets soft cooked, add the cooked mochai to the boiling kuzhambu.

8.Let it boil for more 5 minutes in medium flame, gradually the gravy becomes thick, now switch off the flame.






Varamilagai Sambar/ Dry Red Chilli Sambar

Varamilagai Sambar/ Dry Red Chilli Sambar:

Delicious Varamilagai sambar is different from other sambar,  we do  normally with Toor dal, vegetables and green chillies, here, moong dal, dry red chilli and coriander leaves are the main flavour adding ingredient to this succulent sambar. we can feel the complete taste of  moong dal with  tomato, onion and dry red chillies cooked together gives a fantastic finger licking taste.Dry red chilli has an unique taste which we can feel in this sambar. Varamilagai sambar mainly served with Idly,Dosa, Pongal, Uthappam or any tiffen combination.

Varamilagai Sambar/ Dry Red Chilli Sambar
Varamilagai Sambar/ Dry Red Chilli Sambar


Moong dal-60 gms or 2 fistful

Turmeric powder-1/4 tsp

Tamarind-1 tbsp

Tomato-1 big


Curry leaves – 1 twig

Coriander leaves-3 stalk

Salt-1 tsp

Assafoetida-1/4 tsp

To season:

Dry red chilli-7 to 9 –  cut in to 3 pieces each with the help of scissors

Oil-1 tbsp

Mustard-1 tsp

Urad dal-1 tsp

Cumin seed-1/4 tsp

Method to prepare:

1.Wash Tomato cut in to small pieces,chop onion and coriander leaves.

2.Wash and soak moong dal for 5 minutes, add chopped tomato and onion,turmeric powder with moong dal and cook for a whistle or two.

3.When steam releases, add salt, hing and tamarind extract allow it to boil.

4. On the other side heat pan and season with the above “To season” ingredients, in medium flame fry till slightly brown, add curry leaves. Transfer it to the boiling sambar.

5.Allow it to boil for 2 more minutes and transfer to the serving bowl sprinkle chopped coriander leaves and serve hot with any tiffen like Idly Dosa uthappam etc….


Switch on exhaust fan while seasoning.

Do not cook moong dal for long .