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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BM #124 Week 3 Day 2 - 

I had this recipe jotted down in my book a long time ago and wanted to make this mint flavored kurma. But didn't have the website from where I had originally noted it. I cross checked with various websites for a similar recipe and found the source cited here as the closest.

The addition of coconut milk and the green paste gives a very rich flavor.

Recipe Inspiration - here
Ingredients - 

Mixed Vegetables 3 cups (Potato, Carrot, Beans, Peas, Cauliflower)
Salt, Turmeric as needed
Coconut milk 1 can (400 ml)
Cashews 2 Tbsp
Seasoning (Oil 1 Tbsp, Cinnamon 1 inch piece, Cloves 3-4, Cardamom 1-2)
Onions finely chopped 1/2 cup
For the Green Paste - 
Coriander Leaves 1/2 cup (tightly packed)
Mint Leaves 1/2 cup (tightly packed)
Green chilies 2-3 (or as needed)
Tomato chopped 1/2 cup
Cumin Seeds 1/2 tsp
Ginger 1 inch piece
Garlic 3-4 cloves (Optional)

Method Of Preparation -

Boil all the vegetables separately until just about tender. Set aside.

Make the green paste by grinding coriander leaves, mint leaves, cumin seeds, tomato, ginger and garlic. [Add as little water as needed to make a fine paste].

In a heated pan add oil and the rest of the spices listed under seasoning. After the spices pop, add the onions and saute until they are golden brown.

Add in the green paste with a little water and allow it to cook.

Sprinkle salt and turmeric as needed. Pour in the cooked vegetables and let the mixture come to a simmer (about 5-6 minutes).

Meanwhile make a paste of cashews. I added a little coconut milk to cashews and made into a fine paste.

While the kurma is simmering, reduce heat, add the coconut milk and cashew paste. Let the kurma come to a rolling boil.

Remove from heat and serve it with roti/naan.


Preparation Time 30 minutes
Serves 6-7

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BM #124 Week 3 Day 1 - 

This week I shall continue the theme of A-Z dishes in Tamil Nadu cuisine. This month the starting letters are M, N and O.

Milagu (Pepper) Puliyodarai is a typical temple style pulliyodarai. I have come to know that in many temples across South India, Green Chilies and Red Chilies are not used to flavor the puliyodarai for various reasons. 

This particular recipe is apparently from the priest of Parthasarathy Perumal Temple as quoted in the original recipe.

I was very skeptical about adding just the pepper powder to flavor the puliyodarai and added slightly less than the original recipe but it was just perfect for our taste buds. So feel free to adjust the pepper powder as preferred.

Recipe Source here
Ingredients - 

Sona Masuri Rice 1 cup (Any short grained rice works well)
Black Pepper Powder 1 tsp (adjust as needed)
Seasoning (Sesame Oil 1 Tbsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Cashews 2 Tbsp)
Curry leaves torn few

For the Tamarind Paste - 
(Sesame Oil 1 Tbsp, Mustard seeds 1/2 tsp, Fenugreek seeds 1/4 tsp, Cumin 1/2 tsp, Asafotida 1/4 tsp, few Curry leaves) 
Tamarind extract 1/2 cup (extracted from lemon sized piece of tamarind)
Salt, Turmeric as needed (I added 1 1/4 tsp of salt, 1/4 tsp turmeric)

Method Of Preparation -

Cook rice in any method (Rice Cooker, Instant Pot, Pressure Cooker or Stove top). Allow the rice to cool by spreading the rice gently in a wide serving bowl/plate. Sprinkle pepper powder and gently mix. Set aside.

In a heated pan, add sesame oil and mustard seeds. After the mustard seeds pop, add fenugreek seeds, cumin seeds, curry leaves and asafotida. 

Pour the tamarind extract and mix well. Allow the tamarind extract to cook well until the oil floats and the tamarind paste thickens. 

Meanwhile, in another heated pan, add sesame oil, chana dal, urad dal, cashews and curry leaves. After the dals are brown,  remove from heat and Pour the contents into the simmering tamarind paste. 

Cook the tamarind mixture for a couple more minutes all the while stirring it gently. Remove from heat. The tamarind mixture for puliyodarai is ready.

Pour the mixture into the rice (from step 1) and gently mix. I had about 1 tablespoon of the tamarind mixture leftover for the amount of rice I had on hand.

The Milagu Puliyodarai is ready to be offered to the Lord.


Preparation Time 25 minutes
Serves 2-3

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BM #124 Week 2 Day 3 - 

Here is how I made Oats Vegetable Uthappam with no rice flour.
Until recently I used to add rice flour to Oats and make Oats Uthappam

This is a perfect breakfast which can be whipped up in a few minutes with no advance preparation. I have tried with grated bottle gourd and finely chopped bell peppers as well and they taste divine.

Ingredients - 

Oats (Old fashioned Rolled) 1/2 cup
Curds (yogurt) 1/2 cup
Onions finely chopped 1/4 cup
Tomato finely chopped 1/4 cup
Carrots grated 3 Tbsp
Ginger-Green Chilie paste 1 tsp (or as per taste)
Coriander leaves finely chopped a handful
Jeera 1/2 tsp
Asafotida (Hing) a pinch
Salt as per taste
Oil as needed

Method Of Preparation -

Coarse grind the oats and add Jeera, Hing and salt to the above flour mix.

Add Curd to make a batter. Add water if required. Whisk well and set it aside for about 10 minutes. 

Just before making the uthappam, add finely chopped onions, carrots and tomatoes, ginger-green chili paste and mix them in the batter.

Also mix in the chopped coriander leaves.

On a hot Tawa, take a ladleful of the batter and spread it to an agreeable thickness and spray some oil and let it brown.

Flip it carefully and remove once it is cooked.

Continue with the rest of the batter.

Serve it with any chutney of your choice. I served it with Tomato chutney and Chutney Podi.


Preparation Time 25 minutes
Makes 4 nos

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BM #124 Week 2 Day 2 - 

Moonglet is a glorified Moong Dal Dosa also known as Pesarattu in Telugu. A few months earlier, this version became very popular in the social media and was a popular street food as well.

Since Pesarattu is popular with my family, I was sure this vegetable version would be accepted and sure enough I have been making this quite often now.

Ingredients - 

Moong Dal 1/2 cup
Rice 1 Tbsp (Optional - I didn't use it)
Salt as needed 
Green Chili-Ginger paste 2 tsp or as needed
Onion, Chopped 1/4 cup
Carrot Grated 2 Tbsp
Coriander leaves, finely chopped 2 Tbsp
Cumin Seeds 1/2 tsp
Asafotida 1/4 tsp
ENO fruit Salt 1/4 tsp (Or Baking Soda)
Oil or Butter or Ghee 1 Tbsp (adjust as needed)

Method Of Preparation -

Wash and soak moong dal and rice (if using) in about 3 cups of water for about 3-4 hours.

Drain and grind in a mixer adding as little water as possible to make a fine batter.

The consistency of the batter should be slightly thicker than Dosa batter. Add cumin seeds, salt, asafotida and green chili-ginger paste and mix well.

Using a beater or whisk, whisk the batter to aerate it. The batter would become light and airy.

Add the vegetables using. I used onion, carrot and coriander leaves. Divide the batter into two portions and work with one portion at a time. 

Whisk one portion of the batter well. Sprinkle about 1/8th tsp of ENO and about a teaspoon of water and gently mix.

Heat a 1 inch high pan. The pan I used is 6 inches in diameter.

Add oil/ghee or butter to the pan so that the whole pan is greased.

Pour the prepared portion of the batter into the pan and ensure that the batter is evenly spread by tilting the pan. Do not use a ladle to spread the batter.

Cover and allow it to cook until the underside is cooked and turns a shade of golden brown.

Remove the cover, flip and let the second side cook. Using a spatula, gently divide the moonglet into four equal halves and pour more oil/ghee or butter in the slits made.

Flip the moonglet once more to make both sides crispy and golden brown.

Remove to a cooling rack and continue with the rest of the batter.

Slice the moonglet into 4 portions and serve with chutney of your choice.


Preparation Time 20 minutes (soaking + grinding time = 4 hours)
Makes 2 moonglets

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Posted by Harini R on Sunday, July 11, 2021

BM #124 Week 2 Day 1  -

This week I shall highlight some breakfast dishes which are popular at home.

Today's recipe is keeping in view our changing circumstances. I made Foxtail Millet Idli and Foxtail Millet Dosa with the same batter and served it for a meal.

Talking of millets, we are currently able to source foxtail, proso, barnyard, kodo and little millets. Our aim is to rotate each millet every 2-3 days to cover all the amino acids.

Ingredients - 

Foxtail Millet 1 cup (240 ml cup)
Urad Dal 1/2 cup
Fenugreek Seeds 1/2 tsp
Salt as needed

Method Of Preparation -

Wash and soak foxtail millet for about 4-6 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Foxtail millet into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

To make Idli - 

After the batter is fermented,  divide the batter in the Idli plates. Steam for about 15 minutes. Let it cool for 5 minutes and then remove from the moulds.

Serve it with Peanut Chutney or Coconut Chutney and or Sambar for a filling meal.

To make Dosa - 

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.


Preparation Time 30 minutes (Soaking, grinding and fermenting time 15-20 hours)
Makes 12 Idlis and 8 dosas

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