BM #126 Week 2 day 3 - 

Today's recipe is a very flavorful chutney which is easy to put together with very basic pantry essentials.

I served it with Kodo Millet Idli, Uppu Urundai as part of the Ganesh Chaturthi Naivedyam platter. The platter also has  Lemon Rice, Sambar, Chana Dal Payasam and Peanut Chutney

So far in this A-Z series, here are the dishes I posted..

Recipe Source here
Ingredients - 

Oil 1/2 tsp
Urad Dal 1/2 cup
Coconut, shredded 1/2 cup (I used frozen coconut)
Salt, Red Chili Powder as needed
Red Chilies 3-4
Tamarind pulp as needed
Jaggery 1 tsp (Optional)
Seasoning (Oil 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Curry leaves, Red Chili, Asafotida few pinches)

Method Of Preparation -

In a heated pan, add 1/2 teaspoon of oil and fry urad dal until it turns a light shade of brown. 

Reduce the heat and add red chilies and thawed coconut. Saute them for a minute or so until the coconut loses its moisture.

Remove from heat. Allow it to cool a little.

Blend the fried urad dal mixture, salt, red chili powder, tamarind pulp, and jaggery. Add as little water as needed to grind into a coarse or fine paste as per preference.

It makes an excellent accompaniment with Idli/Dosa.


Preparation Time 10 minutes
Makes 2 cups approximately

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BM #126 Week 2 Day 2 -

Today's recipe is very special to me as I made it using the Green tomatoes from my humble backyard garden.

I have made some changes to the original recipe to suit our taste buds.

Recipe Source here
Ingredients - 

Green Tomatoes chopped 2 cups
Moong Dal 1/2 cup
Salt and Turmeric as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Urad Dal 1 tsp, Asafotida 2 pinches, Curry leaves few)
To Grind - 
Coconut, grated (Fresh or frozen) 1/4 cup
Green Chilies 3-4 or as needed
Coriander leaves few
Cumin seeds 1/2 tsp

Method Of Preparation -

Wash moong dal and pressure cook adding about 1 cup of water. Also pressure cook the chopped green tomatoes. (I cooked them in the Instant Pot - PIP method for 8 minutes under pressure.)

Grind coconut, green chilies, cumin seeds and coriander leaves into a fine paste adding as much water as needed. Set the paste aside.

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, urad dal starts browning, add the pressure cooked green tomato. Sprinkle salt and turmeric. Add the coconut paste from step 2. Allow the mixture to come to a boil.

Add the cooked moong dal and mix well. Adjust the flavors and consistency if needed. 

Remove from heat and squeeze some lemon juice. Stir well and serve it as part of a meal. 


Preparation Time 30 minutes
Serves 4-5

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BM #126 Week 2 Day 1 - 

This week I shall continue with the A-Z series Tamil Cuisine. The starting letters for this month are S, T and U.

Today's recipe is a very simple and soothing one. It makes a very delightful accompaniment to rice and any spicy dish.

The lunch platter includes Methi Tomato Dal, Cabbage-Carrot Curry, Sorrakai Paal Kootu, Tomato Chutney and Kodo Millet.

Recipe Source here
Ingredients - 

Sorrakai / Bottle Gourd / Doodhi peeled and cubed 1 cup
Salt as needed
Sugar 1/2 tsp (or as needed)
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Urad Dal 1/2 tsp, Curry leaves few, Asafotida 2 pinches)
To Grind -
Coconut , shredded 1 Tbsp
Green Chili 1-2
Ginger 1/2 inch 
Milk 1/2 cup
Rice Flour 1 tsp

Method Of Preparation -

In a pan, add the chopped bottle gourd, sprinkle water and let the cubes cook through.

Sprinkle salt and sugar. Lower the heat.

Meanwhile grind the coconut, green chili, ginger, rice flour and milk into a fine paste. 

Pour the above paste into the boiled bottle gourd. Adjust the consistency of the kootu by adding more milk. Let the mixture come to a boil. Remove from heat.

In a separate pan, heat oil for seasoning. Add oil, urad dal, cumin seeds, curry leaves and asafotida. After the mustard seeds pop and the urad dal gets golden brown, remove from heat and transfer the seasoning into the bottle gourd kootu.

Serve as part of a meal.


Preparation Time 20 minutes
Serves 2

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BM #125 Week 3 Day 3 - 

This post doesn't have a recipe per se but a technique to fry papads without deep frying. I understand that this method is very popular in some communities but I found this totally new and have been hooked on to this method for a while now.

My intention was to post a chaat recipe with these papads but that will have to wait for another time.

Ingredients - 

Papad 5 or as needed (I used the Lijjat brand masala papad)

Method Of Preparation -

Heat a griddle. Break the papad into 2-3 pieces as needed. Place them on the hot griddle. [I broke them into 4 pieces as my pan was smaller].

With a clean kitchen towel or rolled up paper towel, gently put pressure on the papad pieces allowing the whole surface of the papad to get cooked.

Flip and cook the same way until they change color and look done.

Remove onto a serving platter and continue with the rest of them.


Preparation Time 10 minutes
Serves 3-4

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Posted by Harini R on Thursday, August 19, 2021

BM #125 Week 3 Day 2 - 

Here is another accompaniment perfect with any kind of Roti or Dhapate or Thalipeeth.

Ever since this was introduced to my husband he fell in love with it and he eats with rice as well. I sometimes don't add peanuts to it and he loves that version too. I just stay away from all that spice :)

Ingredients - 

Green Chilies 5-6 
Peanuts, roasted handful
Garlic 2-3 nos
Coriander leaves 2 Tbsp
Salt as needed
Oil 1 tsp

Method Of Preparation -

In a heated pan, add oil and add the chopped green chilies. Cover and allow them to cook. Be careful when removing the lid as the fumes will be very pungent.

Remove from heat, quickly add garlic slices and cover.

After about 5 minutes, pulse the cooked green chilies, garlic, roasted peanuts, coriander leaves and salt.

Serve it with any Thalipeeth or Dhapate.


Preparation Time 10 minutes
Makes 1/2 cup

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BM #125 Week 3 Day 1 - 

This week I shall highlight some simple accompaniments which can enhance the flavor of the main dish.

This Chili Garlic Oil has become very popular at home and the kids like to top their Garlic Noodles, use like a dipping sauce for Burgers or Baguette slices, use the oil for stir fried veggies, as a topping for salads and so on.

Ingredients - 

Olive Oil 1 cup
Garlic, grated 2-3 Tbsp (adjust as needed)
Red Chili Flakes 2 Tbsp (adjust as needed)

Method Of Preparation -

In a small sauce pan, pour Olive oil, add in the garlic and red chili flakes and heat the oil for 10 minutes on low heat.

The oil should not get to the smoking point. The oil should just be heated so that the oil is infused with the flavors of garlic and red chilies.

Remove from heat. Let the oil cool down. Transfer into an oil can and use as needed. 

The oil can be filtered optionally. We chose not to filter it.


Preparation Time 15 minutes + Cooling time 1 hour
Makes 1 cup

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Posted by Harini R on Tuesday, August 17, 2021

BM #125 Week 2 Day 3 - 

For the letter R, I was struggling to get a recipe from the Tamilian Cuisine when my dear friend, Kalyani, came to the rescue. 

I took the idea from her space and came up with the proportions that work for me. The dosas came out crisp and had a hint of the spices added. But keep in mind, these dosas take a longer time than the regular dosas to cook.

Also note that for the best taste they need to be consumed while they are still hot. 

Recipe Inspiration - here
Ingredients - 

Ragi Flour 1/2 cup
Rava / Sooji 1/2 cup + 2 Tbsp
Rice Flour 1/4 cup
Salt as needed
Yogurt 1/4 cup
Ginger, Green chilies, Curry leaves, Coriander Leaves finely chopped as needed
Cumin Seeds 1 tsp
Peppercorns coarsely crushed 1/2 tsp
Water 2-3 cups (Adjust as needed)

Method Of Preparation -

In a mixing bowl, add the ragi flour, rava, rice flour and salt and whisk well.

Add cumin seeds, crushed peppercorns and yogurt. Whisk adding as much water as needed to make a stiff batter. Cover and rest the batter for a few minutes.

After about 10 minutes, add the finely chopped ginger, green chilies, curry leaves and coriander leaves into the batter. Add about 1.5-2 cups of water to make the batter runny.

Just as for the regular Rava Dosa, heat the griddle, pour the batter from the outer circle towards the center and make sure not to spread the batter using a ladle. Spray oil as needed and allow the dosa to cook on the underside.

When the dosa is easy to peel off , flip the dosa to cook on the other side as well.

Remove and continue with the rest of the batter.


Preparation Time 45 minutes
Makes 16-18

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BM #125 Week 2 Day 2 - 

The recipe starting with the letter Q is always a tricky one but with Quinoa on hand I knew it would be a fairly easy one to crack.

In my current diet, I am avoiding rice and so I replaced the rice with the millet I had handy. The Adais turned out super flavorful and very filling too.

Recipe Inspiration - here
Ingredients - 

Quinoa 1 cup
Moong Dal 1/2 cup
Urad Dal 1/4 cup
Kuthiraivali / Barnyard Millet 2 cups
*Red Chilies 4-5
Salt as needed
Oil as needed to pan fry the Adais

* I took the short cut. I added 2 teaspoons of crushed red chili flakes after the batter was ground.

Method Of Preparation -

Wash and soak quinoa, moong dal, red chilies, urad dal and barnyard millet separately for about 4-6 hours. I soaked them overnight.

Drain and grind them individually adding as little water as needed. Mix all the batters, cover and set aside in a warm place for fermentation. My batter fermented well after 10 hours.

Add in the needed salt and mix well. Adjust the consistency of the batter by adding a little water. It should be the typical Dosa batter consistency.

Heat the griddle, pour a ladleful of batter and spread in a circular motion. Spray oil on the sides, cover and allow the underside to cook.

Remove the cover, flip the adai and cook the other side for a few seconds.

Remove the adai from the griddle and continue with the rest of the batter.

Serve with any chutney and / or sambar.


Preparation Time 20 minutes + Soaking Time 6 hours + Fermentation Time 10 hours
Makes approximately 20-24 Adais

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BM #125 Week 2 Day 1 - 

This week I shall continue with the A-Z series of Tamil Dishes. The starting letters this month are P, Q and R. For the letter P, I used the word Poondu, which in Tamil means Garlic.

This kuzhambu is a Garlic Lover's Paradise. To accommodate my likes I have reduced the use of garlic in the seasoning but I am sure the more the merrier here!

This variation of Kuzhambu is very popular in the Chettinad Cuisine. The lunch platter features Plain Dal, Poondu Puli Kuzhambu, Cluster Beans Poriyal and Proso Millet

Recipe Source here
Ingredients - 

Tomato, chopped 1/2 cup
Onion, chopped (Optional)
Tamarind small lemon sized
Salt, Jaggery and Turmeric as needed
Seasoning (Sesame Oil 1 Tbsp, Mustard seeds 1/2 tsp, Methi seeds 1/4 tsp, Curry leaves few, Asafotida 1/8 tsp, Garlic chopped  1 Tbsp)
Fry and Grind - Kuzhambu Masala
Sesame Oil  1 tsp
Dry Ingredients - 
Peppercorns 1/2 tsp
Cumin Seeds 1/2 tsp
Coriander Seeds 1 tsp
Chana Dal 1 Tbsp
Dry Red Chilies 2-3 (I used Guntur Chilies)
Curry leaves few
Wet Ingredients - 
Garlic Cloves 3-4
Onion Sliced 1/2 cup
Tomato chopped 1/4 cup

Method Of Preparation -

Soak tamarind in hot water ahead of time and extract the tamarind pulp. Add as little water as possible. and set aside.

To prepare the kuzhambu masala - 
Prepare the Dry ingredients - 
In a heated pan, add about 1/2 teaspoon of sesame oil, fry the peppercorns, cumin seeds, coriander seeds until they are aromatic. Remove onto a plate.

Continue frying the chana dal, red chilies and curry leaves. After the chana dal changes to a golden brown color, remove them to the plate with the fried pepper-cumin-coriander seeds.

Prepare the Wet ingredients - 
Add a teaspoon more of sesame oil to the same pan and fry chopped garlic, onions. After the onions are golden brown, add the chopped tomatoes and let them cook well. Remove and set aside in a plate.

Grind the Fried Dry ingredients first and add the cooked wet ingredients and make a fine paste adding as much water as needed. 

Set the Kuzhambu masala aside.

In a heated pan add oil and the seasoning ingredients (Mustard seeds, Methi seeds, Curry leaves, Asafotida, Garlic). After the mustard seeds pop and the garlic is golden brown, add the onions (If using) and tomatoes.

After the tomatoes are mushy, add the tamarind water, salt, turmeric, and jaggery. 

Add the kuzhambu masala and adjust the consistency by adding more water.

If the kuzhambu is too runny, make a slurry of 1 tablespoon of rice flour and 2 Tablespoons of water and mix into the simmering gravy.

Serve it as part of a meal.


Preparation Time 30 minutes
Serves 4-5

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Posted by Harini R on Tuesday, August 10, 2021

BM #124 Week 3 Day 3 - 

I came across this recipe when I was searching for any authentic recipe from Tamil Nadu starting with the letter O. This is a spicy, tangy accompaniment for Idli, Dosa or Roti from the Chettinad Cuisine.

This is typically made with just onion and tomato but I added potatoes as my family likes it :)

The dominant flavors are from fennel seeds and coconut. I opted to add some cashews for the rich taste.

Recipe Source here
Ingredients - 

Onion thinly sliced 3/4 cup
Tomato diced 1/2 cup
Potatoes, peeled and diced 3/4 cup (Optional)
Salt as needed
Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Curry leaves few)
Coriander leaves, finely chopped 2 Tbsp
To Grind - 
Dry Red Chilies 2 ( I used the Guntur Chilies)
Fennel Seeds 1/2  tsp
Poppy Seeds 1/2 tsp
Roasted Gram Dal (Putnalu/Dhalia) 1 Tbsp
Cashews 6-7 nos (Optional)
Coconut, grated 1/4 cup

Method Of Preparation -

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the urad dal is golden brown, add the onions and fry until they are golden brown.

Add in the chopped tomatoes and sprinkle a few spoons of water if needed so that it doesn't burn.

Meanwhile, grind the ingredients listed under 'To Grind' into a fine paste adding as much water as needed. 
[I used my spice grinder to first make a powder of Dry red chili, roasted gram dal, fennel seeds and poppy seeds. I then transferred the powder to a blender adding coconut and cashews along with 1/4 cup of water to make a smooth paste.]
Set aside the paste.

After the tomatoes turn mushy, add the cubed potatoes, mix well, cover and allow the potatoes to cook through.

After the potatoes are cooked well, add the coconut-fennel paste, salt and mix well.

Add water to adjust the consistency of the curry. Let it come to a boil. Remove form heat, garnish with chopped coriander leaves and it is ready to be served.


Preparation Time 25 minutes
Serves 3-4

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