BM #126 Week 3 Day 3 - 

Today's meal idea is very filling and nutritious. Valor beans aka Chikkudukaya are one of my favorite vegetables but it is available rarely around here. So I get valor beans  in bulk when they appear in our local Indian stores. I wash, string, chop and freeze them in ziploc bags. 

So this curry is very easy and quick for me to make as the frozen ones are always available when I plan to make this :). 

I usually make the Koora Podi (recipe given below) in bulk and store it for a month or so as it comes in handy for many dry curries like Aratikaya Podi.

The platter is a very basic one made for lazy days featuring Methi Dal, Rice, Yogurt and Chikkudukaya Aloo Koora.

Ingredients - 

Chikkudukaya/ Flat Valor Beans stringed and chopped 3 cups
Potato peeled and cubed 1 cup
Salt, Turmeric, Red Chili Powder as needed
Koora Podi (Recipe given below) 1/2 cup
Seasoning (Oil 1 Tbsp, mustard seeds 1/2 tsp, Chana Dal 1 Tbsp, Urad dal 1 tsp, Hing 1/8th tsp, Curry leaves few)

For Koora Podi  - 
Chana Dal 2 Tbsp
Urad Dal 2 Tbsp
Peanuts 3 Tbsp
Sesame Seeds 2 Tbsp
Coconut Powder 3 Tbsp
Coriander Seeds 1 Tbsp
Cumin Seeds 1 tsp
Dry Red Chilies 2-3
Garlic 2-3 cloves(Optional)

Method Of Preparation -

To Prepare the Koora Podi (translates to Curry Powder)-
Dry roast each of the ingredients separately until they turn aromatic or change color. Set aside and coarse grind upon cooling. 

[Store any unused portion for up to 15-20 days stored in an air tight container at room temperature. If garlic is not used the shelf life increases dramatically (about 2 months).]

Steam the chopped chikkudukaya for about 15 minutes and set aside. They can be pressure cooked or cooked in the microwave as well.

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are brown, add the chopped potato and fry the until they are cooked through and are golden brown.

Add in the steamed chikkudukaya and sprinkle turmeric, salt and red chili powder. Mix well.

Sprinkle the Koora Podi set aside from step 1. Mix well and remove from heat.

Serve it as part of a meal.


Preparation Time 30 minutes
Serves 4-5

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Posted by Harini R on Sunday, September 19, 2021

BM #126 Week 3 Day 2 - 

Today's meal idea is a tamarind based gravy with pumpkin as a star vegetable. The gravy typically doesn't have any dal component and so we make either plain tadka toor dal or any  dal with palak or methi. 

The platter above features Pumpkin Gojju, Palak Dal, Tomato Soup, Rice, Aloo Fry, Yogurt and Saggubiyyam Payasam.

Ingredients -
Pumpkin, peeled, seeded and chopped 1 1/2 Cups
Tamarind Lime sized 
Turmeric 1/4 tsp
Jaggery 2 tsp or as needed
Salt as per taste
Rice Flour 1-2 Tbsp
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Methi Seeds 1/8 tsp, Mustard Seeds 1/2 tsp, Hing/Asafoetida couple pinches, Curry Leaves a few)
Coriander leaves finely chopped for garnish
To Grind - 
Sesame Seeds 2 Tbsp
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Coconut Powder 1 tsp (Optional)
Red Chilies 2-3

Method Of Preparation -

In a heavy bottomed pan, add oil and the rest of the seasoning. After the mustard seeds splutter, add the chopped pumpkin, and cook until the pumpkin cubes are cooked through.

Meanwhile, soak/boil the tamarind and squeeze out the juice and pour into the simmering mixture.

Grind the ingredients listed under 'To Grind' into a fine powder. Add this powder to the mix.

Add about 3-4 cups of water. Also stir in turmeric, jaggery,  and salt.

Let the gravy boil for about 6-8 minutes. 

Mix the rice flour in 4-5 Tbsp of water into a smooth paste. Add this paste while briskly stirring the gravy so the rice flour doesn't form lumps.

Adjust the taste and consistency and garnish with chopped coriander leaves. 

Serve hot with rice or rice as part of a meal.


Preparation Time 20 minutes
Serves 4-5

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Posted by Harini R on Saturday, September 18, 2021

BM #126 Week 3 Day 1 -

This week I shall highlight some popular dishes along with accompaniments for a meal.
Recently my neighbor shared her backyard Dosakaya bounty with me and I was planning to make Dosavakaya

In a casual conversation with my foodie friend, Savitri, I came to know that Dosakaya can be prepared like Mamidikaya Menthi Baddhalu. The idea was so mouth watering that I made it the very next day much to the delight of my husband.

It is best served with rice and ghee as part of a meal. 

Recipe Inspiration - my friend, Savitri
Ingredients - 

Dosakaya / Yellow Cucumber 1
Turmeric 1/2 tsp
Salt 1 tsp (or to taste)
Seasoning (Oil 2 Tbsp, Mustard seeds 1.5 tsp, Urad Dal 1 tsp, Methi seeds a pinch, Asafotida 2 pinches, Red Chili Powder 1 tsp

Method Of Preparation -

Wash and dry the Dosakaya.

Finely chop the dosakaya and transfer into a ceramic (or any non-reactive metal). 

Sprinkle salt and turmeric to the finely chopped dosakaya.

Scrape out the soft pulp closer to the seeds and set aside. 

In a heated pan, add oil and prepare the seasoning.

After the urad dal is golden brown and the mustard seeds have crackled, remove from heat and allow the seasoning to cool down a little.

In a blender, add the soft dosakaya pulp set aside earlier and also the cooled down seasoning. Blend the ingredients to a smooth mixture.

Transfer the mixture to the bowl with the finely chopped dosakaya. 

Mix well and set aside for at least an hour for the flavors to  blend in.  

Serve with rice and ghee as part of a meal.


Preparation Time 15 minutes + 1 hours resting time
Makes 1.5 cups approximately

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Posted by Harini R on Friday, September 17, 2021

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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