BM #121 Week 3 Day 3 - 

Today's post under the Dazzling Dals theme is from the state of Gujarat. This simple, no frills kind of a dal is comfort food to me and this works like a base for a chaat as well.

I made this as part of a Gujarati Thali and every dish in that thali turned out to be our favorites. Here is the Gujarati thali once again.

Recipe Source here
Ingredients - 

Moong Beans 1/2 cup
Salt and Turmeric as needed
Ginger-Green Chili Paste 1 tsp or as needed
Coriander Powder 1/2 tsp
Garam Masala 1/4 tsp
Jaggery 1 tsp
Lemon Juice 1 tsp
Seasoning (Ghee 2 tsp, Mustard seeds 1/2 tsp, Hing 2 pinches, Clove 1, Cinnamon 1/2 inch piece)

Method Of Preparation -

Wash and soak Moong beans for about 2-4 hours. [I soaked overnight].

Pressure cook the Moong beans with salt, turmeric and about 1 1/2 cups of water.

In a heated pan, add ghee and the mustard seeds. After the mustard seeds pop, add hing, clove and cinnamon.

Add ginger-green chili paste and transfer the cooked moong beans. Sprinkle coriander powder, jaggery and garam masala. Sprinkle a few spoons of water if needed and allow the mixture to cook well.

Adjust the flavors if needed and remove from heat. Squeeze some lemon juice and mix well.

Serve warm with roti or rice.


Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Monday, April 19, 2021

BM #121 Week 3 Day 2 - 

Under the Dazzling Dals theme, here is another one from my maternal grandmother's kitchen. I have earlier posted Aloo-Allam Pappu from my Maternal Grandmother's kitchen. This is very similar to the above mentioned Dal except the vegetable is different.

The gingery lemony taste of the dal is sure to tease your palate and make your meal enjoyable and satisfying.

Recipe Source amma
Ingredients - 

Dosakaya/Yellow Cucumber, peeled, seeded and cubed 1 1/2 cups
Toor Dal 3/4 cup
Ginger , grated 1 Tbsp
Green Chillies 4-5 (or as needed)
Coriander leaves few
Jaggery, grated 1 tsp (Optional)
Turmeric 1/4 tsp
Lemon Juice 1 Tbsp
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp, Hing 1/8 tsp, Red Chili 1-2, Curry leaves few)

Method Of Preparation -

In a pressure cooker/ Instant Pot boil toor dal and set aside.

While pressure the cooker cools down, heat a sauce pan, add oil and the seasoning. After the mustard seeds splutter and the urad dal is brown add the cubed Dosakaya and half a cup of water. Cover and let the vegetable cook through.

After the vegetable is cooked well, make a paste of green chillies, Coriander leaves and Ginger. Add the paste ,turmeric and salt. Optionally add a spoon of grated jaggery. 

Add the cooked dal, mix well and simmer for a couple of minutes and remove from heat. Squeeze in the lemon juice. 

Mix well and serve over a bed of steaming hot rice and a dollop of ghee.


Preparation Time 30 minutes
Serves 4-5

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BM #121 Week 3 Day 1 - 

This week I shall highlight some dazzling dals. Dal Dhokli is the ultimate comfort dal which is spicy, tangy and sweet all in every bite. This is something like an Indian Pasta dish.

The classic Gujarati Dal will definitely become a family favorite just as it has become ours. This is a perfect dal to make when one runs out of veggies  :).

Recipe Source here
Ingredients - 

For Dhoklis - 
Whole Wheat Flour 1 cup + more for dusting
Besan 1 1/2 Tbsp
Salt, Turmeric, Chili powder as needed
Ajwain / Vaamu 1/4 tsp
Oil 1 Tbsp
For The Dal - 
Toor Dal 3/4 cup
Salt and Turmeric as needed
Jaggery 2 Tbsp
Ginger-Green Chili paste 1 tsp
Tamarind Extract 2 Tbsp or 5 kokum soaked in water and drained
Chili Powder 1/2 tsp (or to taste)
Cashews broken 3 Tbsp
Coriander leaves chopped for garnish
Seasoning (Ghee 1 Tbsp, 1/4 tsp Cumin seeds, 1/4 tsp Mustard seeds 1/4 tsp, Asafotida 1/4 tsp, Red Chilies, Cinnamon 1 inch, Cloves 2)

Method Of Preparation -
For the Dhoklis - 
Combine all the ingredients listed under 'For Dhoklis' and knead into a stiff dough. Cover and set aside for 15 minutes.

Divide the dough into 5-6 portions and roll out into 8 inch circular rotis using as little wheat flour to dust as possible.

Heat the rolled out rotis on a hot griddle on both sides and set them aside. No need to cook through but just heat them through.

After the rotis are cooled, cut them into small diamond or square shaped pieces and set them aside.

For the Dal -
Wash, drain and cook the toor dal with 2 cups of water in a pressure cooker for 15-20 minutes.

After it is safe to remove the dal from the pressure cooker, blend the dal into a fine paste adding about a cup or two of hot water.

Make a thin broth adding about 2-3 more cups of water and mix well.

Heat a stock pot, add ghee and the rest of the seasoning in the order listed.

After the spices are aromatic, transfer the dal into the seasoning pot, adding turmeric, salt, tamarind extract, jaggery, ginger-green chili paste, red chili powder, cashews, curry leaves and let the dal cook for about 5-7 minutes.

Just before serving, heat the dal and once it comes to a rolling boil, gently drop the dhoklis pieces one by one and let them cook for a minute or two while stirring continuously.

Serve Dal dhokli with a dollop of ghee.

The Dal dhokli is supposed to be served as is but I served it on a bed of rice.  


Preparation Time 45 minutes
Serves 4-5

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BM #121 Week 2 Day 3 - 

Today's recipe from the Tamilian cuisine is a fair adaptation of the classic Andhra delicacy called Kandi Podi. I am yet to post the authentic recipe of Kandi Podi. But I am here with the Tamilian version of Flaxseed Paruppu Podi.

I have added garlic in this recipe as my kids prefer but it is totally optional.

Ingredients - 

Flaxseed 1/4 cup
Toor Dal 1/4 cup
Coconut Powder 1 Tbsp
Peppercorns 1/2 tsp
Red Chilies 3-4 (I used Guntur Chilies)
Garlic 3-4 cloves (Optional)
Salt as needed

Method Of Preparation -

In a heated pan, dry roast Toor dal, peppercorns, red chilies separately and set aside.

Warm the flaxseeds and set aside. 

After all of them are sufficiently cool, powder all of them adding adequate salt. 

We like a coarser texture to the podi. Also my kids love garlic in podi so I added garlic while grinding.

Transfer into an airtight container and enjoy with rice.


Preparation Time 

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BM #121 Week 2 Day 2 - 

To pick a recipe from the Tamil cuisine with the letter E was pretty easy. Ellu (Sesame seeds), Elumichai (Lemon) were the ones I was considering. 

I was thinking of Sesame seed chutney for a while but never got around making it at home. So I thought it would be a great idea to showcase it in this series. This chutney can also be prepared using the black sesame seeds.

So far in the A-Z series Tamil Cuisine, I have posted 

Recipe Inspiration here
Ingredients - 

Sesame seeds 1/4 cup
Coconut Powder 2 Tbsp
Salt and Jaggery as needed
Tamarind extract 2 tsp (or as needed)
Green chilies 3-4 (or as needed) 
Garlic cloves 2-3 (Optional)
Seasoning (Sesame Oil 1 tsp, Mustard seeds 1/2 tsp, Chana Dal 1/2 tsp, Urad  Dal 1/2 tsp, Curry leaves few, Red chili 1 Hing 2 pinches)

Method Of Preparation -

In a heated pan, dry roast sesame seeds until they are light golden color. Remove onto a plate and set aside.

In the same heated pan dry roast coconut powder until they are light golden color. Remove onto a plate and set aside.

Add a few drops of oil and roast chopped green chilies and garlic. Remove onto a plate and set aside.

After they are cool enough. Grind all of them in a blender adding as much tamarind extract and water as needed.

Remove into a bowl.

Prepare the seasoning by heating oil and adding mustard seeds, chana dal, urad dal, curry leaves, red chili and hing.

Pour the seasoning on to the chutney and serve it with rice.


Preparation Time  15 minutes
Makes 1/2 cup

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BM #121 Week 2 Day 1 - 

This week I shall continue with the A-Z dishes focusing on Tamil cuisine. Today's recipe is Drumstick Kuzhambu which I served with Palak Dal, Carrot-Cabbage-Cauliflower-Broccoli curry, Rice and Yogurt.
This is the bare bones version of the aromatic and flavorful Kuzhambu.

Thanks to Kalyani for pointing me to Sandhya's space for this super flavorful kuzhambu.

Recipe Source Sandhya
Ingredients - 

Tamarind large lemon size, soaked in hot water
Drumstick  15 pieces (2 inch piece)
Curry leaves - few
Turmeric 1/2 tsp
Jaggery 1 Tbsp
Salt to taste
Seasoning (Sesame Oil 1 Tbsp, Mustard seeds 1 tsp, Toor dal 1 Tbsp, Red chilies 2, Asafetida ¼ tsp)
To Fry and Grind -
Oil 1/2 tsp
Chana Dal 2 tsp
Urad Dal 1 tsp
Red chilies 3 (I used Guntur Chilies)
Peppercorns ½ tsp
Rice 1 tsp
Methi Seeds 1 tsp
Asafetida 1/4 tsp

Method Of Preparation -

In a heated pan, add oil and roast all the ingredients one by one as listed under 'Fry and Grind'. Set aside and powder them after they cool down. Set aside the spice mix.

Extract the tamarind juice from the soaked tamarind and set aside. Add water as needed.

In a heated pan, add oil and the seasoning ingredients. After the mustard seeds pop add the drumsticks and half a cup of water and allow them to cook through.

Since I used frozen drumsticks, I thawed them in the microwave for 3-4 minutes and added them at this stage.

Add the tamarind water, turmeric, salt and jaggery. Let the mixture come to a rolling boil.

In a separate bowl, add water and make a thick paste of the spice mix set aside in step 1.

Pour this spice mix paste into the simmering kuzhambu.

Let the kuzhambu boil for about 8-10 minutes. Adjust the flavors and consistency if needed. The kuzhambu thickens as it cooks. 

Serve it with rice and ghee.


Preparation Time 30 minutes
Serves 4-5

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Posted by Harini R on Saturday, April 10, 2021

BM #120 Week 3 Day 3 -

These deep fried methi pakoras are an excellent addition to any party menu and also with a cup of tea on a rainy day.

I had included these pakoras as part of a Gujarati Thali last year. 

Recipe Source here
Ingredients - 

Methi leaves washed, chopped and blanched 1/2 cup
Salt, Sugar, Green chili paste, hing as per taste
Water 1/2 cup + Baking Soda a pinch
Besan / Gram Flour / Senagapindi 1 cup (more if needed) 
Oil 1 Tbsp + more for deep frying
To Coarse Grind - 
Peppercorns 6-8
Coriander seeds 1 tsp
Ajwain / Vaamu 1 tsp

Method Of Preparation -

I used frozen methi leaves. So I just thawed them.

In a mixing bowl, add a tablespoon of oil, water and baking soda. Mix well.

Add in the salt, sugar, green chili paste, hing, thawed methi leaves.

Coarsely grind peppercorns, coriander seeds and ajwain. Add it into the mixture.

Gradually add besan and mix well without lumps to make a stiff batter.

Heat the oil in a wok/kadai.

When the oil is adequately hot, scoop a teaspoon of batter and gently drop in hot oil. Add as many scoops as the kadai can accommodate without crowding the oil.

Allow those scoops of batter to brown well on all sides and remove with a slotted spoon onto kitchen paper towels to drain excess oil.

Continue frying with the rest of the batter.

Serve with Green Chutney or Tamarind Date chutney or ketchup.


Preparation Time 45 minutes
Serves 7-8

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BM #120 Week 3 Day 2 - 

This classic vada made healthier in the air fryer is our go-to snack. I understand that traditionally it is made in the state of Maharashtra and the recipe is slightly different. But this is how I made and came out perfect in the air fryer.

Each air fryer is calibrated differently and so please keep an eye on them and check if the timings match your appliance.

Ingredients - 

Sabudana/Saggubiyyam/Sago 2 cups
Curds/Yogurt 1/2 cup (Divided use)
Potatoes boiled and roughly mashed 1 cup
Turmeric 1/2 tsp
Peanuts coarsely crushed 1/2 cup
Green chilies finely chopped as needed
Coriander leaves, finely chopped 2 Tbsp
Salt to taste
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few)
Lemon Juice as needed

Method Of Preparation -

Wash Sabudana in clean water and drain. Add 1/4 cup of curds/yogurt mix well, cover and set aside overnight.

Note - Sabudana can be washed and soaked in water for about an hour depending on the variety of sabudana used. Drain the water and use it in the next step. I have tried both ways.

Fluff the soaked sabudana and mix in salt, turmeric, coarsely crushed peanuts, green chilies, chopped coriander leaves and mashed potato.

After the mustard seeds pop and the dals are brown, remove from heat and pour into the sabudana mixture.

Squeeze in some lemon juice and mix well adding as much of yogurt as needed to make it into a stiff dough.

Make about 16-18 equal portions of the mixture and pat them into 2-3 inch patties. Spray or brush oil on both sides of the discs and set aside.

Preheat the air fryer at 400 for about 3 minutes. Arrange the patties so they don't touch each other and bake for 6-8 minutes and check for doneness. Flip each of them and bake for a couple of minutes. Remove when they appear crisp at the edges. Continue with the rest of the patties until the dough is used up.

Each air fryer is calibrated differently so keep an eye on the first batch to check the timings.

Serve as is or with a chutney of your choice.


Preparation Time 30 minutes + soaking time 
Makes 16-18

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BM #120 Week 3 Day 1 - 

This week its all about snacks here at my space. These Vadas  make a wonderful addition to the tea tray and also a good idea for offering to the Lord.

I had made this for Varalakshmi Vratham of 2020. I made these just like the Alasanda Vada (Black eyed peas Vada). We loved the flavor and thanks to my MIL, we got to enjoy these.

Recipe Source MIL
Ingredients - 

Rajma 1 cup
Ginger 1 inch
Green Chillies 2 (or as per taste)
Curry leaves few
Coriander leaves, finely chopped 3 Tbsp
Hing/Asafoetida 1/4 tsp
Salt as needed
Oil for deep frying

Method Of Preparation -

Wash and soak Rajma in adequate water for 3-4 hrs.

Drain and coarsely grind them along with ginger, salt and green chillies without adding water. 

Add in the chopped curry leaves, coriander leaves and hing too.

Meanwhile heat oil for deep frying in a wok/kadai.

Mix well, check for the taste and the batter is ready ! The batter should be thick and not runny.

Take lime sized batter and pat them into small discs with your fingers and gently slide them into the hot oil. Ensure that the oil is hot enough.

Continue frying these vadas in batches until the batter is done.

Serve hot and enjoy!


Preparation Time 30 minutes + soaking time
Makes 16-18

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BM #120 Week 2 Day 3 - 

Today's recipe from Tamil Nadu starts with C, the third letter of the English alphabet.

This is a simple curry with minimal ingredients and brings out the natural taste of the vegetable. The star ingredient apart from the vegetable itself is coconut. So feel free to add as much as preferred.

If you have missed the previous post in this "A-Z dishes from Tamil Nadu" series, here are the links -

Ingredients - 

Chow chow peeled, seeded, diced 3 cups
Salt Turmeric as needed
Fresh or frozen coconut (shredded) 2 Tbsp
Seasoning (Oil 1 tsp, mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad dal 1 tsp, Jeera a pinch, Red chilies 2, Curry leaves few)

Method Of Preparation -

Peel the skin of chow-chow, remove the seed and cut the peeled chow chow into small cubes.

Boil the chow chow cubes along with salt and a pinch of turmeric powder in 1 cup of water. (I would steam in a steamer or microwave for 8 minutes).

After chow chow becomes tender, remove and keep aside.

In a heated pan, add oil. Add mustard seeds, chana dal, urad dal, jeera, dry red chillies and curry leaves.

After the mustard seeds pop and the dals are brown, add the cooked chow chow.

Cook on low flame for 2-3 minutes.

Finally add the grated coconut and stir fry on high heat for a minute and remove from heat.

Chow chow poriyal is ready to be served.


Preparation Time 20 minutes
Serves 4-5

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BM #120 Week 2 Day 2 - 

Today's recipe is this flavorful kootu with Green beans which I love. The kootu masala is very easy and quick to make as well. My friend makes the masala ahead of time and just grinds the coconut as needed.

Ingredients - 

Toor Dal 3/4 cup
Salt, Turmeric as needed
Tamarind Extract 2 Tbsp (or as needed)
Green Beans chopped 1 cup
Coriander leaves finely chopped 1 Tbsp
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Methi seeds a pinch, Cumin seeds 1/2 tsp, Curry leaves few, Dry red chili 1-2, Asafotida 2 pinches)
To Roast and Grind-
Chana Dal 2 tsp
Urad Dal 2 tsp
Coriander seeds 1 tsp
Cumin Seeds 1 tsp
Dry Red Chilies 3-4
Coconut 1/4 cup (I used frozen)

Method Of Preparation -

Pressure cook chopped green beans and toor dal separately adding a pinch of turmeric.

While the dal is cooking, the masala powder can be made. Roast all the ingredients except coconut, separately. Grind the roasted ingredients and add the coconut and half cup of water water to make a fine paste.

After the dal is cooked and the pressure released, heat a pan and add oil and the rest of the seasoning ingredients. 

After the mustard seeds pop and the dals are brown, add the cooked green beans, and the kootu masala and allow them to cook for a few minutes. 

Add in tamarind extract, salt, turmeric, jaggery (if using), and the cooked toor dal. Let the flavors blend in.

After the kootu simmers for a few minutes, remove from heat and serve hot with rice and ghee.


Preparation Time 40 minutes
Serves 4-5

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BM #120 Week 2 Day 1 - 

After a 2 month break, I am back with a new theme in the new year. This week I have chosen to highlight some recipes from Tamil Nadu. This would be a continuous theme spanning many months as the recipes are going to be in alphabetical order. So this week, the recipes starting with the first three letters of the Alphabet will be shared. 

Akkaravadisal is a typical Tamil Iyengar recipe served in many temples across Tamil Nadu. There are very many traditional methods of preparing this dish. Kalyani was gracious to share her family recipe with me and here is how I made it. 

Recipe Source Kalyani
Ingredients - 

Rice 1 cup
Moong Dal 1/4 cup
Milk 3-4 cups
Jaggery 1 cup (Adjust as needed)
Ghee 4-6 Tbsp (as preferred)
Cardamom Powder 1/4 tsp
Cashews and Raisins handful each

Method Of Preparation -

Wash and soak rice and moong dal for about 10 minutes.

Drain and fry them in about 2 Tbsp of ghee for about 3-4 minutes until they become aromatic.

Remove from heat, mix in about 3 cups of milk and about a cup of water to the fried rice+dal mixture. Pressure cook for up to 4-5 whistles or if using the Instant Pot, then pressure cook for about 9 minutes. Once the pressure is released, mash the cooked rice+dal mixture and set aside.

Meanwhile powder the jaggery and boil in about a cup of water until a one string consistency is achieved. If the jaggery has impurities, please strain using a muslin cloth or a fine mesh.

After the syrup is cooled,  In a heated non-stick pan, add the mashed rice+dal and the jaggery syrup and mix gently. Adjust the consistency by adding more hot milk. Allow the mixture to simmer. Sprinkle cardamom powder as well.

In a separate pan fry the cashews and  raisins in ghee and pour it onto the simmering akkaravadisal.

Remove from heat and serve hot or warm.


Preparation Time 45 minutes
Serves 10-12

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