Urad Dal Curry

Urad Dal Curry: 

We have versatile recipes of dal curry which gives great combination with Roti/ Chappathi varieties. This Urad dal curry is one among such delicious curries. Roti is the staple food in many parts of India, to avoid the boredom situation of having this roti we make innumerable side dishes, with different flavour and aroma to grab the interest on every meal. This Urad dal with banana flavoured roti gives amazing health benefits and delicious taste.

Urad Dal
Urad Dal

Ingredients to prepare:

Urad dal 1 cup

Onion-1 big

Tomato-1 big

Green chillies-4

Red chilli powder-1/2 tsp

Salt-1 tsp

Turmeric powder-1/4 tsp

Coriander leaves chopped 1 tbsp

Curry leaves – few

To Temper:

Oil-3 tsp

Mustard seeds-1 tsp

Dry red chilli-1

Asafoetida (Hing)- 1/4 tsp

Cumin seeds-1/2 tsp

Method to prepare:

1. Dry roast urad dal to golden brown, this helps to avoid sticky (gluey)nature of Urad dal, chop the onion, green chillies, and tomato.

2.  Add  turmeric powder and 1 1/2 cup of water and pressure cook for 4 to 5 whistle .

3. when the steam reduced to normal temperature, mash it to a smooth consistency.

4. Heat pan with the oil and season with the “To Temper” ingredients mentioned above.

5. Add chopped Onion, green chillies and saute for a minute or two, now add Tomato and curry leaves, saute till it leaves its skin.

6.Finally add mashed Urad dal, chilli powder, and salt, allow it to boil for 3 minutes in medium flame.

7. Garnish with freshly chopped Coriander leaves and serve with banana flavoured roti.





Fried chutney

Fried chutney:

Normally, in the southern part of  India, we have Idli, dosa as a staple food to consume every day. Different type of side dishes from our repertoire makes this an  interesting dish to serve relishable. In such case, we have innumerable chutneys, here fried chutney from our repertoire. We saute 2 sets of ingredients and grind all together to a coarse chutney. Wonderful aroma and yummy taste will trigger your appetite.



Ingredient- set 1 

Mustard seeds-1 tsp

Urad dal 1 1/2 tsp

Channa dal-1 1/2 tsp

Dry red chilli-4

Assafoetida-1/2 tsp


Ingredients- set 2

Onion chopped-1

Tomato chopped-1

Curry leaves-fist full

Coconut-3 tbsp

Tamarind and Salt to taste



1. Heat pan with two teaspoons of oil, add channa dal first, in a sec add urad dal and other ingredients from the set  -1, fry golden yellow.

2. Now add Ingredient from the set -2, Chopped onion and curry leaves, saute for a while and add rest of the ingredients, saute all together.

3. Allow it to cool, add salt and grind to a coarse chutney. Serve with Idli, Dosa or Appam.




Potato Subji

Potato / Subji:

Versatile recipes can be prepared with Potatoes. Potato as the main dish, as a base, as a thickening agent and also kids favourable chips varieties and much more can be made with this wonderful stem variety.

Health Benefits

Potatoes are a very popular food source. Unfortunately, most people eat potatoes in the form of greasy French fries or potato chips and even baked potatoes are typically loaded down with fats such as butter, sour cream, melted cheese and bacon bits. Such treatment can make even baked potatoes a potential contributor to a heart attack. But take away the extra fat and deep frying, and a baked potato is an exceptionally healthful low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer.

If only for its high concentration of vitamin B6—1 medium potato contains over one-half of a milligram of this important nutrient—the potato earns high marks as a health-promoting food.

Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=48

Our food ranking system qualified potatoes as a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid.

Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals.

Building Your Cells

Blood-Pressure Lowering Potential

Brain Cell and Nervous System Activity

Cardiovascular Protection

Athletic Performance

Here is the recipe with boiled Potatoes as a side dish for our staple food roti or chappati.

Potato Subji
Potato Subji


Potato -1/2 kilo boiled and skin peeled

Onion- 1 large sliced

Tomato -1 large sliced

Ginger garlic paste-2 tsp

Green chillies-4 to 5

Coriander leaves – 2 tbsp chopped

To Temper:

Oil-1 tbsp

Mustard seeds-1/2 tsp

Cmin seeds-1/4 tsp

Channa dal- 1 tbsp

Urad dal-1/2 tsp

Curry leaves-2 twigs

Method in detail:

Wash potatoes pressure cook for 2 to 3 whistles. When the potatoes are warm, Peel its skin and mash it roughly( crumble it).

Wash and cut tomato and green chillies, peel and chop onion keep aside ready to cook.

Heat pan and season it with mustard and cumin seeds, add curry leaves.

Add ginger garlic paste, saute for a while now add chopped onion, satue till it turns slightly brown.

Add cut tomato and green chillies, saute it again for a minute or two.

Add  turmeric powder and salt to taste, then a cup of water, allow it to boil for 5 minutes in medium flame.

Now it is time to add the roughly mashed potatoes to the mixture.

Let it boil for 3 more minutes finally, add chopped coriander and serve with puri or Roti.

Delicious colourful Potato Subji is ready to serve.


Consistency should be neither very thick nor very liquid. Semi liquid consistency is fine.

Cashew can be added while tempering to add more taste and crunchiness.

Chopped ginger can be replaced for ginger garlic paste.









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 .




Aromatic, succulent and spicy Therakkal is a side dish which can be served for Idly, Dosa, Appam or on bread. Juicy tomatoes, ground shallots and garlic gives a fantastic aroma while cooking. This flavourful dish can be stored for up to 3 days and would still manage to stay fresh. It can be easily packed for travel. Preparation is quite simple and it can be prepared with simple ingredients. Therakkal means Therakkuthal in Tamil “To sauté” in English. Onion, garlic and tomato are sautéed to get this mouth watering Therakkal.



Shallots-100 gms

Garlic-50 gms

Tomato-1/4 kgms

Fennel seeds-1 1/2 tsp

Cumin seeds-1 tsp

Red chilli-9nos

Oil-2 tbsp

Curry leaves-2 twig

Salt-1 1/2 tsp

Method to Prepare:

Peel Onion and Garlic.

Soak red chilli.

Cut Tomatoes.


Grind shallots, garlic, fennel seeds, cumin, soaked red chilli and cumin seeds to a coarse paste.

Heat oil in a thick bottom wok, season with fennel few seeds, add curry leaves and ground paste until you get nice aroma of onion garlic.

Add chopped tomatoes and salt. Saute well and cook in a low flame till the oil floats on it’s sides.

Thakkali Therakkal is ready to serve.


Dangar for Vellapaniyaram:

Vellapaniyaram is the crown of all Chettinad recipes.Dangar is the wonderful combination served with Vella paniyaram.

This can be tasted only in chettinad region. Dangar and Vella Paniyaram is served as special in all Marriages and gatherings, as highlighting chettinad traditional food. All traditional recipes are world famous and mouth watering recipes bestowed by our great ancestors.

Recipe for vella paniyaram is here,http://wp.me/p1o34t-4q



Dangar is the best combination for vella paniyaram, even Idly and Dosa’s.Main Ingredients are Onion shallots and Red chilli cooked in Tamarind juice,colour based on the red chilli and Tamarind Juice we add in it,sometimes red or black,but taste will be great.


Health Benefits of Onion Shallots:


Some of the impressive health benefits of shallots include their ability to lower cholesterol levels, 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,Improves Hair growth.

Shallots are normally considered a variety of onions,They offer an interesting culinary flavour to foods and can be used either fresh or as a pickled vegetable product. They are valued not only for their unique flavour and availability, but also for their significant nutrient value.Antioxidant Activity: Perhaps the best nutritional bonus of shallots is the high and diverse content of antioxidant compounds.The mineral content of shallots is typically higher than that of onions, including iron, copper, and potassium. Iron and Copper can help to boost circulation in the body by stimulating the production of red blood cells.


Onion-peeled-2 cups or 200 gms

Red chilli-15 to 20 nos,de-seeded

Tamarind Extract-2 lemon sized or 1/2 cup

Jaggery 1 tbsp

Salt 1 1/2 tsp

Oil-2 tbsp

Water-1 cup



Method to prepare:

1.Peel onion cut length wise in to 4 each

2.Slit red chillies remove seeds,cut in to small pieces with the help of scissors.(This helps to reduce hotness of red chilli)

3.Soak tamarind and get the extract of it 75 ml approximately.

4.Heat pan with Oil add red chillies fry until it gets slightly brown in colour.

5.Add cut Onions fry for 3 more minutes.add curry leaves.

6.Add Tamarind juice ,water and Salt cook in low flame for about 15 minutes.

7. When Onion becomes soft and oil floats on top,add Jaggery and stir it for 2 more minutes.


8.Transfer to a bowl and serve with Vella paniyaram Idly or Dosa even with Adai.

This can be stored for 3 to 4 days fresh,

Recipe courtesy: Priya Senthil


Kathirikkai Therakkal

Kathirikkai Therakkal is also known by Kallaveettu Kathirikkai or Avial in Chettinad region, we follow the traditional method of preparation by our ancestors.

This is named so because a specific group of people used to prepare this dish as common and very often for breakfast. Feeling more energetic and filled to spend their whole day to work hard in the field, moreover, the input is little and outcome is more in this side dish, so as to consume in a large amount of this tasty dish with Idly, Dosa and Appam.

Therakkal in Tamil, Saute well until half cooked in oil so this dish will be very tasty by cooking with little more oil.This is served in most of the marriages with the combination of Idly.


Ingredients:   Can be served approximately 4-6 people

Kathirikkai(Brinjal)-1/4 kg

Potato-1 medium size

Tomato -1 big cut into pieces

Onion-1 chopped

To grind:

Coconut-3 tbsp

Fried channa dal-1 tbsp (cashew 4)

Fennel seeds-1 tsp

Cumin seeds-1 tsp

Garlic 3 pods

Red chili-7 nos or chili paste,  http://wp.me/p1o34t-7k

Optionally one small tomato and cashews can be added on grinding to enhance the richness and the quantity.

To temper:

Fennel seeds-1 tsp

Oil-2 tbsp

Curry leaves-1 twig


Grind above ingredients to a fine paste.

Cut Brinjal and Potato into cubes.

Heat pan with 2 tbsp of oil-temper the above-given Ingredients” To temper”

Add curry leaves, Onion, cut vegetables and saute well until brinjal gets half cooked in oil now add Tomato and Salt saute for 3 more minutes in low flame.

Now add the ground paste and 2 cups of water, allow it to cook soft or in a pressure cooker for 1 whistle.

When cooked or steam releases adjust water up to your required consistency.

Serve with Idly, any roast or Appam