Kumbakonam Kadappa| Thiruvarur Kadappa

Kumbakonam Kadappa or Thiruvarur Kadappa is a sidedish or curry served for Idli Dosa in Tamil Nadu. The taste lies between a Korma and a Stew. Flavourful and fulfilling tasty curry for breakfast or even for night dinner.

INGREDIENTS:
Potato-3
Moong Dal- 1/4 cup
Salt- to taste

To grind:
Coconut-1/2 cup
Fennel seeds- 1/2 teaspoon
Poppy seeds-1/2 teaspoon (optional )

To temper:
Oil-2 teaspoons
Mustard seeds-1/4 teaspoon
Curry leaves-1 strand
Cinnamon-3 small piece
Cloves-3
Onion- 1 large
Green chilies-4

 PROCEDURE:

• Pressure cook the potatoes for 3 to 4 whistles till soft.
• Once it cools down peel it and mash with hand or chop it in to medium sized pieces.
• Roast the moong dal for 2 minuets inside the pressure cooker and add a cup of water and pressure cook for 3 whistles till soft.
• Once the pressure releases open the lid and mash it with a ladle.
• Heat oil in a deep pan and splutter mustard seeds, add cinnamon and cloves.
• Add onion, green chilies and curry leaves.
• Add the cooked moong dal and cooked potato with enough salt and bring it to boil.
• Grind coconut with fennel seeds as a fine paste.
• Add this into the boiling curry and allow the curry to boil once again. Don’t overcook, once the curry starts to bubble check salt and put off the gas.

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Ellu Podi| Sesame Seeds Chutney Powder

Ellu podi| Sesame seeds Chutney powder is an aromatic spice powder for Idli dosa as well as rice. Sesame seeds has many health benefits and the seeds are rich in calcium, magnesium and copper. The presence of phytosterols reduces blood cholesterol, enhances the immune response and decrease the risk of certain type of cancer. It is good for digestion and also for healthy skin. Helps lessen anxiety and alleviates anemia.

I prepared Peanut chutney podi last month and shared the recipe with you. The bottle got emptied two weeks before and wanted to make this Ellu podi. I always prefer using black sesame seeds for podis, ellu urundai..etc as it is nutritious than the white ones. But you could use both types for this podi. It tastes nice with idli dosa as well as steamed rice with a drizzle of oil or ghee.

INGREDIENTS:
Sesame seeds- 1 cup
Chana dal- 1/2 cup
Urad dal- 1/4 cup
Dry red chillies- 8 nos
Garlic- 4 big cloves
Curry leaves- 2 strands
Asafetida- 1/4 teaspoon
Salt- to taste

PROCEDURE:

• In a pan dry roast the sesame seeds until they starts to crakle, 
• Same pan dry roast the chana dal and urad dal separately one by one till golden colour appears.
• Dry roast red chillies, cut garlic with peel, and curry leaves together till the red chillies and curry leaves turns crisp.
• Combine every thing together and allow to cool.
• Transfer the cooled ingredients inside a blender jar with asafetida and salt; blend to make a coarse powder.
• Serve with hot idlis or dosas drizzled with oil. 
• Try my other quick podi recipes for idli dosa.

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Karuvepillai Podi| Curry Leaves Powder Recipe

Karuvepillai podi| Curry leaves Chutney powder is an awesome South Indian powder which is used as dip for Idli or dosa. Karuvepillai/ Curry leaves is a flavourful and also a healthy ingredient added in South Indian Cuisine. But we know most of use take the curry leaves out from curries and throw them out when we consume the food.

Tamil Brahmin families normally are experts in this tasty podi which is made at home and is also tasty and has variety of uses. We can make Karuvepillai Kuzhambu, Karuvepillai sadam and also you could use this as a dip for Idli and Dosa. The curry leaves mixed with lentils and chillies gives a great taste . Also makes a instant mix powder for the rice, curry and also for idli dosas.

People those who does not like curry leaves also fall in love with this healthy podi. I am sure you are going to try this podi to make you family healthy and happy!

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: Tamil
Makes: 1 cup

INGREDIENTS:
Karuvepillai/ Curry leaves- 2 cups, tightly packed
Channa Dal/ kadalai paruppu- 1/2 cups
Urad dhal/ Ulutham paruppu- 1/4 cup
Dry red chillies- 10 nos
Pepper powder- 1 teaspoon
Jeera/ cumin seeds- 1 teaspoon
Tamarind- 1 teaspoon (gooseberry size)
Salt- to taste
Oil- 1 teaspoon

PROCEDURE:

• Dry the curry leaves in shade for 2-3 days or you can dry roast them on  medium flame in a pan till it reaches crispy and can crumble in your bare hands.
• If you are roasting, roast separately and allow to cool and add with other ingredients; powder it.
• Heat oil in and add the dried red chillies, pepper corns, jeera and tamarind.
• Roast till the dry chillies become crisp.
• Allow to cool them and add the curry leaves roasted/ dried with them.

• In a pan dry roast the channa dal, urad dhal separately till it starts to become golden.

• Transfer all the roasted items and some salt inside a blender jar and make them as a fine powder. 
• I have powdered the dried red chilli lot with curry leaves first, in which the dried red chilli and the curry leaves are difficult to get powdered. Once they become powder add the channa dal and the urad dhal and powder well.

• Transfer the powder on a flat plate or paper and allow to cool.
• Transfer the podi on a air tight container. Refrigerate for longer storage that is more than a month.
• Take a tablespoon full of karuvepillai podi and make a depression at the centre and pour sesame oil on the depression and mix well and serve with Idlis. 
• For Podi dosas, Once you spread the dosa batter on tawa sprinkle some oil and sprinkle some karuvepillai podi with hand (or) using pepper salt dispenser and cook the dosas till crisp.

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Banana Stem Chutney| Vazhai Thandu Thogayal

Banana Stem Chutney| Vazha Pindi Chammanthi| Vazhai Thandu Thogayal is an easy to prepare healthy fibre and nutrient rich chutney/ thogayal which could be used with idli dosa with tempering and without to match with rice. I am eager to add banana stem in one or other way in my meal. One such new trial is this chutney recipe which came out really well. Banana stem has many health benefits which i have mentioned in my Banana Stem Juice recipe earlier. It is good for kidney stones, to controls the blood pressure, reduces body heat and detoxify the body.

I have already shared many banana stem recipes in my page Vazhai pindi pachadi(Kerala style), Vazhai thandu moor kootu(Tamil style), Banana Stem Juice, Vazhai thandu Paruppu Kootu, Vazha pindi Thoran/ Poriyal.

INGREDIENTS: 
Oil- 1/2 teaspoon
Urad dhal- 1 and 1/2 tablespoons
Dry red chillies- 5 (i used 10 very small chillies)
Tamarind- small piece
Ginger, choped- 1/4 inch
Asafetida- big pinch
Banana stem/ Vazhai thandu/ Vazha pindi, chopped- 3/4 cup
Coconut, grated- 1/4 cup
Salt- to taste

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Curry leaves- 1 strand

PROCEDURE:

• Cut the banana stem in to roundels and pull the fibre using your fingers. Then chop them and set aside.
• Heat oil in a pan and add half a teaspoon of oil and roast urad dhal, dry red chillies, tamarind together till the dhal starts to get golden colour.
•  Now add the ginger and asafetida and just cook for fifteen seconds and transfer into a plate and allow the mixture to cool.
• To do tempering, in the same pan heat oil and splutter the mustard seeds and add the curry leaves and turn off the flame.

• Once the mixture cools down add this along with chopped banana stem and grated coconut and pulse thrice to make a powder(to grind the urad dhal) then add some salt and water and grind to make a fine paste.

• Add the tempering and mix well and serve with Idli or dosa.
• You could prepare this same preparation as a thogayal/ Chammanthi without tempering to match with rice.

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Cucumber Chutney

I have already shared many chutney varieties in my blog. Today I have come up with a chutney which is easy to make and best for the summer to reduce the heat. Tastes similar to coconut chutney with coriander leaves flavour. U could not recognize the taste of the cucumber in this chutney but it is best at summer days to include cucumber in your diet to reduce the body heat.

Healthy and tasty chutney variety which could be prepared easily with the ingredients available in your pantry. Do try this at this summer days to reduce the heat.

INGREDIENTS:
Cucumber- 1 medium
Coconut, grated- 1/2 cup
Roasted chana Dal/ Pottukadalai- 1 tablespoon
Green chillies- 2-3
Garlic -1 clove
Coriander leaves- 2 tablespoon
Salt- to taste

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Dry red chilli-2
Curry leaves- 2 strand

PROCEDURE:

• Peel and cut the cucumber into pieces.(I have used tender cucumber so i have not peeled)
• In a blender jar add the cucumber, coconut, roasted chana dal, green chillies, garlic, coriander leaves and salt.
• Grind well to make a fine paste. Add water if required to dilute the chutney.

• Heat oil in a pan and splutter the mustard seeds then add the dry red chillies and curry leaves and fry in that oil.
• Transfer the tempering over the chutney and mix well.
• Serve hot with any dosa varieties or steaming hot idlis.

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Ginger Chutney | Allam Pachadi

Ginger Chutney is a popular dish in Andhra Pradesh and is called as Allam Pachadi. This pachadi is a spicy and mildly sweet / tangy pachadi. So tasty and it goes well with this Andra Pesarattu a instant dosa preparation. This chutney could be consumed with rice, idli, dosa..etc. Ginger Chutney is healthy and tasty it aids proper digestion.

It tastes almost similar to the Kerala puli inji preparation which is also prepared using ginger. Try this for your Idli Dosas and relish your taste buds. Good chutney variation from the regular chutneys.

Preparation Time:5 minutes
Cooking Time: 10 minutes
Cuisine: Andra Pradesh
Makes: 3/4 cup

INGREDIENTS:
Oil-1/2 teaspoon
Channa dal- 1 tablespoon
Urad dhal- 1 and 1/2 teaspoons
Jeera- 1/2 teaspoon
Dry red chillies- 3
Ginger, finely chopped- 2 inch
Tamarind- small gooseberry size
Salt- to taste
Jaggery - 1 teaspoon

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Dry red chillies- 2
Garlic, chopped- 1 big clove
Curry leaves- 1 strand
Asafetida- pinch

PROCEDURE:

• Heat oil in a pan; add the channa dal, urad dhal, jeera, dry red chillies and roast in that oil. 
• Once the dhal starts to get golden brown add the finely chopped ginger and roast in that oil till the cut ends of the ginger gets a golden colour thereby eliminating the raw flavour but raising  the roasted aroma of ginger.

• Now add tamarind and roast for a minute; switch off the gas and allow to cool.
• Add all the roasted ingredients in blender jar and powder well. Add some water and make into a fine paste.
• For the seasoning heat oil in a pan and add the mustard seeds with dry red chillies. Once the mustard seeds crackle add the finely chopped garlic and curry leaves.
  

• Once the garlic becomes golden add the asafetida and switch off the gas. Add the seasoning on top of the ginger chutney and mix well.
• Note: Use sesame oil for more taste and flavour for this chutney.

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Chana Masala Dosa

Chana Masala Dosa - Masala Dosa is a famous South Indian breakfast generally served with potato masala filling. Nowadays we find varieties in this masala dosa with some other healthy ingredients such as peas, cauliflower, paneer, channa etc. Today i have come up with a tasty masala dosa which is rich in protein. You could also  make this instantly by using tinned chickpeas.

Well regards to the taste of the dosa it does not require any side dish like chutney or sambar as it is spicy. You could serve with any chutney or samabar of your choice. Easy tasty healthy filling breakfast. Kids too love the chana filling. We loved this masala dosa and i have to say it taste so yum. Do try this healthy dosa!

INGREDIENTS:
White Chana/ Bengal gram/Chickpeas- 1 cup
Oil- 3+3 teaspoons
Onion, chopped- 1 large
Ginger, chopped- 1 inch
Garlic, chopped- 3 big cloves
Tomato, chopped-3 large
Peppercorns- 1/4 teaspoon
Fennel seeds- 1/2 teaspoon
Jeera- 1/2 teaspoon
Cinnamon- 3 small piece
Cloves-3
Bay leaf- 1
Chilli powder- 1 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder-1/2 teaspoon
Kasuri methi- 1 teaspoon
Lemon juice- few drops

To sprinkle on top:
Coriander leaves- 2 tablespoons
Onion, chopped- 1

PROCEDURE:

• Soak the chana over night or minimum 6 hours and pressure cook it with some salt for 3 whistles till soft and reserve the cooked water.
• Heat 3 teaspoons of oil in a pan and add the chopped onion, ginger and garlic together and saute for fifteen to thirty seconds till the raw flavour from them leaves and slightly cooks.

• Now add the tomatoes and cook for few minutes till it starts to become mushy.
• Switch off the gas and allow the mixture to cool.
• Transfer the mixture on a blender jar and add pepper corns and fennel seeds and grind as a fine puree; set aside.

• Heat 3 teaspoons of oil in a pan an fry jeera, cinnamon, cloves and bay leaf. Once the garam masala roasted and gets the flavour add the ground puree and mix well and cook till the oil starts to separate on sides.
• Add the chilli powder, coriander powder and garam masal powder and mix well; cook for fifteen seconds to releive the raw flavour of the masala.

• Then add the channa cooked water/ water for about one and half cups and allow the mixture to boil well.
• Once the mixture starts to bubble add the cooked chana and salt; mix well.

• Cook till the gravy starts to thicken. Crush kasuri methi with hand and sprinkle over the curry and mix well;  switch off the gas. sprinkle some coriander leaves.
• Heat a dosa tawa and grease it wil oil. Add a big ladle full of dosa batter and make concentric circles.
• Drizzle half a teaspoon of oil and roast the dosas till crisp.

• Once the dosa almost cooked add the chana masala and sprinkle some chopped onions and fold the dosa like a triangule or fold in to half.
• Serve hot with any kind of chutneys or sambar.

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Broccoli Masala Dosa

I have already shared the North Indian style of Broccoli Aloo Masala recipe in my blog. This Broccoli potato masala is entirely different from that one both in looks as well as taste. This one is a bit mild and less spicy. The north Indian style preparation is a tomato based spicy preparation.

You could prepare that north Indian style filling too for this dosa, but that's is purely your choice. Today I have come up with a south Indian style of Broccli and potato masala to serve with dosa. You could serve masala with chapatis, pooris, dosa..etc. I have given a healthy twist to the South Indian Potato masala by adding the healthy ingredient, the broccoli.

INGREDIENTS: 
Broccoli, cut- 1/2 big head
Potatoes, boiled and cut- 2-3
Onion, chopped- 1 large
Green chillies, chopped-2-3
Ginger, finely chopped- 1/2 inch
Garlic, finely chopped- 3 cloves
Turmeric powder- 1/2 teaspoon
Salt- to taste

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal- 1/4 teaspoon
Curry leaves- 1 strand

PROCEDURE:

• Pressure cook the potatoes till soft for about 4 whistles. Peel and cut the potatoes into bite sized pieces.
• Wash and cut the broccoli in to medium sized pieces.
• Heat oil in a pan and add the mustard seeds and urad dhal.
• Once the mustard seeds splutters add the curry leaves and fry for a second.

• Now add the chopped onion and green chillies and cook for fifteen seconds.
• Add the finely chopped ginger and garlic and saute for fifteen seconds.
• Add the broccoli and saute for thirty seconds.

• Now add the potatoes and turmeric powder, salt and about 1 and half cup of water.
• Allow the mixture to boil well and cook till the broccoli florets becomes slightly soft and the potato starts to become mushy.
• Cook according to your palatte. Because some likes to have pieces of potatoes in the masala some like it like mashed consistency and switch off the gas.

• Heat dosa tawa and grease with oil; add a ladle full of batter and spread with the ladle into concentric circles.
• Drizzle half a teaspoon of oil;once the batter starts to cook add big scoop of broccoli potato masala over the dosa and roast the dosa till crispy.

• Fold the dosa as per your desired shape triangle or fold into half.
• Serve with any chutney or sambar.

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