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 .


Pasipayaru kulambu / Green gram sprouts curry

Pasipayaru kulambu / Green gram sprouts curry:

Pasipayaru kuzhambu is a very succulent and  aromatic with freshly crushed garlic. This curry wonderfully matches with plain cooked rice, roti and dosa varieties.Green gram is best to use as sprouted form. It can also be used directly for making kuzhambu, adai dosa, payaru kadaithal,sundal etc . We are aware of its health benefits, chettinad cookbook has posted many recipes based on green gram.

Pasipayaru kuzhambu
Pasipayaru (sprouts curry) kuzhambu
Pasipayaru kuzhambu
Pasipayaru kuzhambu

Know about legumes:

All legumes sprouts are packed of adequate protein and calcium.

Sprouts are known as health Rejuvenator and mood fresher. Sprouts are rich in fibre, protein, minerals, vitamins and enzymes, that’s why, they are known as miracle food.

Sprouts are rich in all above qualities, micro-nutrients and at the same time low in calories. So the obese people should regularly use sprouts in diet as it helps to fill your stomach and also reduces the feeling of hungriness.

Therefore, sprouts are playing prominent role in weight loss.

Green gram is rich in iron and fibre to reduce constipation,it is used for facial purpose for glowing skin.

Ingredients :

Moong dal-1/2 cup serves 4 to 5 person

Sambar masala powder-2 tsp

Tamarind extract- 1 tbsp

Salt-1 1/2 tsp

Garlic 2 pods crushed finally added for flavour

To temper:

Oil-1 tbsp

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

To saute:

Shallots chopped-3 nos

Curry leaves-2 twigs

Tomato chopped

Method to prepare:

1.Heat pan with 1 tsp of oil roast green gram for 2 minutes.

Note: Roast if not sprouted. (If using sprouted moong dal saute along with onion and tomato,then pressure cook for 1 whistle)

2. Pressure cook slightly roasted moong dal for 3 to 4 whistle.

3.When the pressure is released add a cup of water, sambar masala powder, tamarind extract and salt, allow it to boil for 3 to 5 minutes in medium flame.

4.In a another pan heat oil season with above mentioned “To temper ingredients” add chopped onion,  tomato and curry leaves saute till tomato leaves its skin.

5.Add boiling kuzhambu to the seasoned ingredients, let it boil for 2 more minutes.

6.Add crushed garlic and switch off flame transfer to the serving bowl.

Serve with rice or roti.

Pasipayaru kuzhambu
Pasipayaru kuzhambu



Mango sambar

Mango sambar:

Numerous dishes can be prepared with raw mangoes, Mango sambar with plain cooked rice and papad is a fantastic finger licking combination,it has a wonderful aroma of pure Chettinad sambar, brinjal and drumstick also can be added to enrich the taste of sambar.

Link for sambar masala powder:

Mango sambar
Mango sambar

Raw mango benefits:

The Mango enjoys the unique status among the fruits. Summer is here and so are the tasty and delicious mangoes. Considered the ‘king of the fruits,’ known as king of Asiatic fruits. Mangoes are loved by people of all ages and are eaten fresh more than any other fruit in the world. The sweet and aromatic taste of mangoes can refresh the mind and make you feel happy.Mango is used in ripe and unripened conditions both are well known for its medical properties. Mangoes are one of the richest sources of vitamins A,B, C and E, as well as minerals including potassium, magnesium, copper, calcium and phosphorus. They are also packed with pre-biotic dietary fiber and poly-phenolic flavonoid antioxidant compounds.Mango helps in throwing away all waste products from the body.

We know excess of anything is not good for health,so avoid eating raw mangoes in excess.It may cause throat irritation,indigestion,dysentery.Drink water immediately after eating raw mangoes.


Raw or half ripen mango-1

Toor dal fistful or 1/4 cup

Onion-1 chopped

Tomato-1 cut

Sambar masala powder-1 heap tsp

Red chilli and methi roasted sambar powder- 1/2 tsp

Link for red chilli methi roasted powder –

Turmeric powder-1/4 tsp

Salt-1 tsp

Tamarind extract-1 tsp (optional )

To season:

Oil-2 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/4 tsp

Hing-1/4 tsp

Curry leaves -1 twig

Finely chopped shallots-3 to 4

Method to prepare:

1.Boil-Toor dal for 3 whistles, cut Mango, onion and tomato.


2.Add mango,onion,turmeric powder and tomato in the cooked dal cook for one more whistle or until vegetables gets soft cooked.

3.When the steam releases add a cup of water, salt,sambar masala powder and tamarind extract allow it to boil for few minutes.

4.Heat another pan and season with mustard and cumin seeds, sprinkle hing and add finely chopped shallots and curry leaves saute until the onion gets golden yellow,gives you fantastic aroma.

5.Drop the seasoned ingredients to the boiling sambar, add red chilli and methi roasted powder .

6. Mango sambar is now ready to enjoy with plain rice and papad.

KarunaiKizhangu Kuzhambu

Karunai Kizhangu Kuzhambu:

Karunai Kizhangu Kuzhambu is another chettinad captivating recipe,Which is healthy and delicious.This is regularly used in most of the houses for its significant and amazing health benefits without any side effects,its good for curing loss of appetite,bleeding piles and piles related problem,it helps to reduce constipation.Combination Plain cooked Rice and ghee or sesame oil and Paruppu Thogayal,Any Poridge,Ragi kool or kambangool .

Recipe link for paruppu Thovayal,

Karunai kizhangu kuzhambu
Karunai kizhangu kuzhambu


Karunai Kizhangu-1/2 kilo  (pressuer cook for a whistle peel off skin and cut round size)


Garlic pods-7 nos

Curry leaves-1 twig

Turmeric powder-1/4 tsp

Tamarind extract-1 big lemon sized or 1/4 cup

Sambar masala powder-2 1/2 tsp

Tomato-1 chopped

To season:

Oil-1 tbsp

Fennel seed-1/ tsp

Cumin seeds-1/2 tsp

Methi seeds-1/4 tsp

Peel Onion,Garlic cut lengthwise,chop Tomato. Boil Karunai Kizhangu,peel skin,cut in to round slices and keep it ready.


2.Heat oil in a wide thick bottom pan,season with above “To temper Ingredients”.

3.Add cut onion and Garlic saute well, add cut Karunai kizhangu along with this to saute in oil for 2 minutes.


4.Add curry leaves and Tomato,sprinkle some Salt and Turmeric powder mix it altogether.

5.Add sambar masala powder and Tamarind juice to it,add 1 1/2 cup of water and allow it to boil for 15 minutes,so that the kilangu absorbs tamarind juice and masala added in it.If you prefer more gravy grind 1/2 onion and 1 tomato mix along with this gravy to boil.

6.Remove from flame when oil floats on top and gravy becomes thick.

Serve with plain cooked rice,Ragi kool or Kambu Puttu..

Kathirikkai Kara Kuzhambu

Kathirikkai Kara Kuzhambu(Kathirikkai Puli Kuzhambu):

Kathirikkai Puli Kuzhambu is spicy and tangy curry, main ingredients are tender Brinjal cooked in Tamarind extract and masala. South Indian special Brinjal curry is prepared as special in our regular menu. This attracts all age people and grabs their interest is its specialty. Brinjal sauteed in oil then cooked with tamarind extract and other masalas to enhance the taste.

Kathirikkai puli kuzhambu
IKathirikkai puli kuzhambu


Brinjal-1/4 kg

Onion(shallots)-50 gms

Garlic-50 gms

Curry leaves

Tomato-50 gms or 1 big chopped

Sambar masala powder-2 1/2 tsp

Turmeric powder-1/4 tsp

Tamarind extract-2 tbsp (one small lemon sized)

To temper:

Oil-1 1/2 tbsp

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp


1. Peel Onion, Garlic cut lengthwise, chop Tomato and cut Brinjal into 2 halves slit on top of each.

2.Heat oil in a wide thick bottom pan, season with above “To temper Ingredients”.

3. Add cut onion and Garlic saute well, add cut Brinjal let it cook in oil until the color of Brinjal changes.


4. Add curry leaves and Tomato, sprinkle some Salt and Turmeric powder mix it all together.

5. Add sambar masala powder and Tamarind juice to it, add a cup of water and allow it to cook.

6. Remove from flame when brinjal gets cooked and oil floats on top.

Serve with plain cooked rice and paruppu thogayal or Koottu.




Grind few Onion shallots and Tomato add to the curry, for more gravy or add 1/2 cup of coconut milk at last.

Plain Puli Kuzhambu


Plain Puli Kuzhambu