Wednesday, April 3, 2013




1/2 cup tuvar dar (boiled & mashed)
1 tbsp bengal gram dal
1 tsp mustard seeds
1/2 tsp fenugreek seeds
3 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp pepper powder
1/4th tsp turmeric powder
1/2 tsp asafoetida
6 red chillies
2 tbsp coconut gratings
2 sprigs curry leaves
tamarind (size of a marble)
2 tbsp oil
 handful of coriander leaves
salt to taste
boiled mixed chopped vegetables (potato, small onions, tomato, brinjal,drumstick, lady's finger, snake gourd)
Tip- fry onions in a little ghee before boiling it.

For seasoning:
2 tsp oil
1 tsp mustard seeds
1 sprig curry leaves
1/2 tsp fenugreek seeds


Take little oil in a frying pan. Roast mustard, coriander, fenugreek, cumin, red chilies,bengal gram, coconut gratings, curry leaves, pepper powder, turmeric powder in the same sequence till dark brown. Grind all the roasted ingredients with tamarind to a smooth paste adding about 3-4 tbsp of water. To this masala add cooked vegetables and boiled tuvar daal. Add water about 1-2 cups as required. Add salt & bring to a boil. Remove from flame. 

For the seasoning heat oil. Add mustard seeds. When it splutters add curry leaves & fenugreek seeds. Add the seasoning to the Sambhar. Garnish with coriander leaves.



50 gms dried prawns (jawla variety)
3 tbsp grated coconut 
4 red fried chillies
tamarind small piece (optional)
2 tsp dry coriander seeds
2 small onions
salt to taste
2-3 tsp coconut oil.


Clean the dried prawns by removing the sharp edges. Wash properly & let it dry. Dry roast the prawns without oil till the prawns become crisp on slow fire for about 10 mins. Keep aside.
Grind together grated coconut, red chillies, tamarind, coriander seeds, salt with just about 2-3 tbsp of water. Do not add much water. Masala should be dry and bit rough in texture. 
Mix the dry roasted prawns, masala, onions & coconut oil. Mix well & serve. Tastes good with Dal & rice.

Tuesday, April 2, 2013




1 cup black gram dal (Urad dal)
2 cups raw rice
1 tsp fenugreek seeds
4 green chillies
5 tsp finely chopped ginger
4-5 onions finely chopped
chopped coriander leaves
salt to taste

Soak Black gram dal along with fenugreek seeds & rice seperately for 3-4 hours. Wash. First grind black gram daal to a fine paste & transfer to a big vessel. Then grind raw rice coarsely. Mix both batters. Add salt. Let it ferment overnight or for 10-12 hours or more during cold climate.

Prepare a mixture of onions, green chillies, ginger & coriander leaves. Keep ready.
On a hot dosa pan sprinkle oil. Then spread the batter bit thickly. On the dosa spread the chopped mixture. Roast under cover for some time. Open the lid & sprinkle some oil on the dosa & turn it over, Fry till crisp. Serve with green chutney.



One big bunch coriander leaves
1/2 cup grated coconut
2-3 tsp dalia daal (roasted skinless chana daal) 
2 green chillies
salt to taste

For tempering:

2-3 tsp oil
1 tsp mustard seeds
curry leaves one sprig


Clean & wash coriander leaves. Grind together coriander leaves, grated coconut, daliya daal, salt, green chillies. Grind smoothly adding about 1/2 glass of water.
In a pan put oil. When it's hot add mustard seeds and curry leaves. Add this tempering to the grinded chutney. Serve with cutlets, idlis, dosas or bondas.