Paruppu Sadam / Dal rice

Paruppu Sadam:

A wonderful meal for your lunch box, only a few minutes of effort to prepare this delicious and energetic meal. Paruppu sadam is itself a complete meal, matches with any vegetable stir fry, potato spicy fry or with simple papad and chips. Greatly agreeable during the shortage of vegetables.

Paruppu Sadam
                                                                                             Paruppu Sadam

Ingredients to prepare: Yield for three person

Rice 1 cup

Toor dal- 1/2 cup

Sambar powder-1 tsp

Turmeric powder-1/4 tsp

Chili flakes-1/4 tsp

Salt-1/2 tsp

Tomato-1 chopped

Shallots peeled and chopped-7 nos

Capsicum -1 small cut into cubes

Curry leaves-1 twig

Ghee-1 tsp

Turmeric powder-1/4 tsp

For Seasoning:

Oil- 2 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/4 tsp

Assafoetida-1/4 tsp

Method to prepare:

Rinse rice and dal, add 2 1/2 cups of water soak for 10 minutes, add turmeric powder and cook in a pressure cooker for 3 whistles.


Heat Pan with oil and season it with above mentioned “For seasoning” ingredients.

Add hing and curry leaves to it, add chopped shallots, and tomato saute for a while and add cube cut capsicum.

Now add Salt, Chilli flakes and sambar masala powder,sprinkle some water.


Finally add cooked rice and dal to it mix well in low flame.



Smear some ghee and switch it off.

Paruppu sadam is ready to serve or pack for lunch.

Paruppu Sadam
Paruppu Sadam

Note: Capsicum is added for flavor if you don’t like you can skip it.

Rice and dal can be soaked and added to the seasoned ingredients, can be cooked  for 3 whistles after seasoning. It is up to your preference.





Mint Rice or Pudhina Sadham

Mint Rice or Pudina Sadham:

Aromatic and flavourful rice with the crunchy bite of nuts enhances the taste of this green colored healthy pudina rice. We are well aware of the most popular herb mint leaves, it consists of innumerable of health benefits to all age people. I have added cooked rice to the prepared mixture, which helps to retain the color of fresh mint leaves. This wonderful rice can be packed for lunch.

Pudina rice / Mint rice
Pudina rice / Mint rice

Health benefits of Mint:                                                                                                                                       Soothing the digestive tract and if you are having a stomach ache then it can be of great help.            Herbal mint tea reduces irritated bowel syndromes, cleanses the stomach and also clear up skin disorders such as acne. 

Mint acts as a cooling sensation to the skin and helps in dealing with skin irritations.
Mint helps in eliminating toxins from the body.
Crushed mint leaves help in whitening teeth and combat bad breath.
Mint is a very good cleanser for the blood.                                                                                                        7. It can be used as a  mouth freshener.


Rice -1 cup

Onion – cut lengthwise

Tomato -1 cut into small pieces

Curry leaves-2 twigs

Salt-1 tsp

Turmeric powder-1/4 tsp

Lemon juice- 1 tsp

Garam masala powder-1/4 tsp (optional)


Ingredients to grind:

Mint leaves (Pudina) – 1 cup

Green chilli-3 or 4 nos

Ginger Garlic paste-1 tsp

Coconut- 1 tbsp or 3 pieces



To temper:

Oil- 2 tbsp

Mustard seeds-1 tsp

Urad dal-1 tsp

Channa dal-1/2 tsp

Broken cashews – 1 tbsp

Method to Prepare:

Grind the above “To grind” ingredients to a smooth paste.

Wash and soak rice for 10 minutes, and cook with 2 cups of water, allow it to the room temperature,  keep it ready to mix with the other ingredients,

Heat pan with oil, season it with above mentioned ‘To temper’ ingredients.

Add cut onion saute till it gets slightly brown.

Add curry leaves, chopped tomato, garam masala, salt, and turmeric powder, stir all together for 1 minute.

Add grind paste to it and saute well till the raw smell changes approx-3 minutes.


Now add cooked rice and lemon juice 1 tsp, mix well gently such that the mixture gets coated well, garnish with some fried cashews.


Mint rice is ready to serve with some vegetable and raitha.












Chithra pournami falls in the month of may-Jun, we celebrate this as an auspicious day.

The full moon in Chitra: A full moon is considered auspicious in many religions because of its effects on the attitude of people. The full moon is said to promote creativity and positive sentiments. Sentiments are said to ride on higher waves of consciousness leading to an abundance of positive energy and higher consciousness.

Neivedhyam – ‘Cithrannam’, Lemon rice, Curd rice, Mango rice,Chakkara pongal and Coconut rice are prepared on this day with tender coconut juice, buttermilk and panakkam as prasadam for god.

Lemon rice-Ingredients:

Basmati or long grain raw rice-1 cup

Lemon-1 medium size

Salt 1 teaspoon

Turmeric powder-1/4 tsp

Cashew broken-5 nos

Channa dal-1 tsp

Urad dal-1 tsp

Groundnut-2 tsp

green chilli-3 nos chopped

Curry leaves-2 twig

Mustard seeds-1 tsp

Oil-1 tbsp

1. Wash and soak rice for 10 minutes, cook with 2 cups of water. spread cooked rice in a wide bowl to normal temperature.

2. Heat pan with oil add mustard seeds, urad dal, groundnut, channa dal, and broken cashew fry till golden yellow.

3. Add chopped green chilies and curry leaves stir for a while, add turmeric powder and salt, squeeze lemon (remove seeds) and switch off the stove.

4. Add cooked rice into the seasoned ingredients gradually mix well.

Mango rice – Ingredients to grind:

Mango (raw) -1 medium size grated or sliced to grind

Salt 1 teaspoon

Red chili-3 nos

Pepper-1/2 tsp

Cumin seeds-1/2 tsp

Sugar-1/2 tsp to balance the sourness (optional)

Grind above ingredients to a coarse paste, keep it ready to mix with rice.

Mango rice
Mango rice

Ingredients to prepare rice:

Basmati or long grain raw rice-1 cup

Oil-1 tbsp

Mustard seeds-1 tsp

Urad dal-1 tsp

Curry leaves-2 twig


1. Wash and soak rice for 10 minutes, cook with 2 cups of water. spread cooked rice in a wide bowl to normal temperature.

2. Heat pan with oil add mustard seeds, urad dal, fry till golden yellow.

3. Add coarse ground mango paste, stir well saute until you get nice aroma approximately-2 to 3 minutes.

4. Add cooked rice and mix gently.

Coconut rice-Ingredients:

Grated coconut-1 cup

Rice-1 cup

To season:

Red chilli-2 nos

Urad dal-1 tsp

Cashews broken-4 to 5 nos

Mustard seeds-1 tsp

Oil-1 tbsp

Curry leaves-2 twig

Method to prepare :

1. Wash and soak rice for 10 minutes cook with 2 cups of water. Spread cooked rice in a wide bowl to normal temperature. To enhance the richness of coconut flavor, you can boil rice in coconut milk.

2. Heat pan with oil season with mustard seeds, urad dal, channa dal, red chili, and cashew nuts fry till golden brown.

3. Add curry leaves and grated coconut fry for a minute.

4. Add cooked rice in it, sprinkle salt and mix gently,

Curd rice:

Tamarind rice mix:

Chakkara Pongal:

Vangibath/Brinjal rice

Vangibath/Brinjal fried rice: 

Brinjal/Eggplant and ground masala, mixed with the cooked long grain rice unique blend of this rice leave you to feel the great taste with fresh ground masala, It is a  complete meal with Vegetarian Omelette, for the working women and school going children.Vangibath is a special dish in Mangalore, I browsed to get a good recipe for it, for your experience.

Recipe for Vegetarian Omelette:

Brinjal Rice


Brinjal-1/4 kg

Long grain rice cooked  Aldente -2 cups



Garlic-4 pods crushed

Curry leaves-2 twig

Salt-1 tsp

Turmeric powder-1/4 tsp

Sambar masala powder-1 tsp

Amchur powder or Tamarind paste-1/2 tsp

To Temper:

Oil-1 tbsp

Fennel seeds-1/2 tsp

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Channa dal1/2 tsp (cinnamon bay leaf optional)

To enhance the taste, Masala powder:

Cumin seeds-1/2 tsp

Channa dal-1 tsp

Groundnut-2 tsp

Coriander seeds-1/2 tsp

Red chilli-2 nos

Sesame seeds 1/2 tsp (optional)

Roast all these Ingredients to the golden brown ground to a coarse powder, you can prepare the previous day and store it in an air tight container.


Soak long grain rice for 15 minutes and cook with 2 cups of water(Ratio 1:2).

Chop Onion and Tomato lengthwise, cut Brinjal to small cubes.

Heat wide pan with oil temper with above mentioned: “To Temper ingredients”.

Add crushed Garlic and chopped Onion saute well till the raw smell changes, add curry leaves Brinjal to saute for 3 more minutes.

Brinjal fried rice
Brinjal fried rice

Add Tomato, Salt, Sambar masala powder, and Turmeric powder sprinkle some water to cook.(you can sprinkle some amchur powder/Mango powder for taste)Tamarind paste.


When it is completely cooked add cooked rice to it, mix gently, add spice powder and mix well.

Allow it to cool and pack your lunch box with the vegetarian omelet.

Sambar Sadam/Bisibelabath

Sambar Sadam/Bisibelabath:

Bisibelabath is a dish that originated in Karnataka. Sambar sadham or Bisisbelabath. On request, I feel to post this on my blog to encourage them to cook for this weekend as a special recipe.

We used to have the regular menu for lunch, Sambar with plain rice and vegetables as additional.Here this is a mix of all together with freshly ground Masala which enhances the Aroma and Taste.Simply awesome with Papad or chips or any vegetable stir fry can match this wonderful Bisisbelabath.

When we look at its health benefits, there is in no doubt that this dish is very healthy with rice, as it is abundant in carbohydrates, and it acts as fuel for our body. Protein is rich in Dal with soluble fiber, Vegetables rich in vitamins and nutrients, along with Aromatic Masala which enhances the taste, altogether Bisibelabath/Sambar sadham is a healthy and filling dish, try and Enjoy!

Bisibelabath /Sambar Sadham
Bisibelabath /Sambar Sadham


Rice-3/4 cup

Toor Dal-1/4 cup

Bisibelle bath Powder-1/4 cup or 3 tablespoon

Asafoetida-1/4 tsp

Salt-1 1/2 tsp

Turmeric powder-1/4 tsp

Tamarind extract-1/4 cup or 1 gooseberry sized juice

Vegetables according to your preference cut into cubical shape,





Green peas


Green chili-2 nos



To Temper:

Oil or Ghee-1 tbsp

Mustard seeds-1 tsp

Asafoetida(Hing) 1 pinch

Curry leaves a twig

Groundnuts or Cashews to add more crunchiness can be added to your Interest

Ingredients to Roast and Grind bissibele bath powder:

Red Chilli-9 to 12nos according to your taste buds

Urad dal – 2 tbsp

Channa dal-2 tbsp

Fenugreek(Methi) seeds-1/2 tsp

Cumin seeds-1/2 tsp

Coriander seeds-2 tbsp

Coconut grated-2 tbsp or desiccated

Cinnamon-1 inch piece

Cloves-3 nos



Method to proceed:

1.Heat pan with one tsp of oil and roast the above ingredients to golden colour, grind to powder.

Bisi belle bath powder
Bisi belle bath powder

2. Pressure cook Rice and dal as you prefer separately or together, I have cooked both together for 3 whistles with 3 cups of water.

3. In a vessel boil, 2 cups of water add all cut vegetables, Tomato and Onion, allow it to boil.

Now add turmeric powder, tamarind extract, salt and Asafoetida, when the vegetables are soft cooked add the bisibele bath masala powder half portion of the ground powder or masala 1/4 cup approximately, mix it well without any lumps.


Add cooked rice and dal, to the boiling sambar stir it well, Let it cook on low flame for 3 more minutes.

Finally, season it with Mustard seeds, a pinch of asafoetida (Hing) and curry leaves, Ground nuts or Cashewnuts to enhance more crunchiness( it is optional), sprinkle some fresh Coriander leaves on top and serve with Papad or chips.

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Vegetable Pulao

Vegetable Pulao:

Delicious veg pulao is a comfort food as well as satisfying with mildly flavoured aromatic rice combination + Raitha

In vegetable pulao rice should not  stick each other  to avoid this sticking nature   we can either soak or fry rice before cooking .

Spices like cinnamon, cloves and bay leaf is optional instead of these  you can use ginger and Garlic paste and Season with Fennel seeds and Cumin seeds.



1 cup Basmati Rice (long grained rice) serves 4 person
1 medium Onion, chopped
1 small Tomato, chopped
1/4 cup Green Peas (mutter), fresh or frozen
3 tablespoons finely chopped French Beans
1/4 cup finely chopped Carrot
1 small piece of Bay (Leaf optional)
1-inch piece of Cinnamon-(optional)
2 Cloves(optional)
1/4 teaspoon Garam Masala Powder
1/8 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
2 tablespoons finely chopped Coriander Leaves
2 tablespoons Oil
1 teaspoon Ghee
1 cup Water+1 cup coconut milk, or two cups water
Salt -1 tsp

To grind:

Fennel seeds-1 tsp

Cumin seeds-1/2 tsp

Green chilli-5 nos

Mint leaves handful

Ginger Garlic paste 1 tsp

Grind all ingredients coarsely.


1.Wash and soak basmathi rice for 15 minutes.

2.Heat pan with  ghee and oil together  or in a pressure cooker  on low flame. Add bay leaf, cinnamon, clove OR Cumin seeds and Fennel seeds,  sauté for 30 seconds. Add onion and sauté until it turns light brown or for approx. 2 minutes.

3.Add Curry leaves+ chopped vegetables and saute for 3 minutes,Now add tomato and salt with it saute for more 1 minutes.

4.Now add ground paste and saute until raw smell changes.

5.Add  soaked rice stir all together for a minute  mix  turmeric powder, and red chilli powder.

6.Add 1 cup water and 1 cup coconut milk, this is optional or you can use 2 cups water.

7.Close lid and cook for 1 whistle in medium flame and 1 in low flame. (by simmering the stove)

8.When steam releases open the lid carefully mix  the rice . Transfer it to a serving bowl and garnish with fresh coriander leaves and Fried cashews.

Serve hot with Onion cucumber Raitha.



Raw Mango rice-variety rice

Raw mango rice:

Nutritious Mango rice is one of the favourite rice preferred by all. During Mango season, we make pickle and some other kinds of stuff to enjoy the taste of mango. We feel to share more such varieties on mango cooking. Today we have mango rice, it is easy to pack your lunch box with this simple four steps. Delicious, sour and spicy tongue tickling taste to eat with chips or papad try it!!!!!

Raw Mango Rice
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 chilies 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 chili.

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