Virundhombal

This instant pickle with raw mangoes is an incredibly simple pickle you can make within 10 minutes. There are many different methods for preparing a mango pickle. But, this instant pickle is easy to prepare, easy to store and enjoy a tasty pickle for your curd rice with simple process. Anyone can make this instant mango pickle. You can serve this mango pickle right away, but it will taste better, if it gets at least 30 minutes to marinate.


In the summer, it's delicious with fresh mangoes.There are many varieties of raw mangoes, you can use any type as you prefer. Fresh mangoes are ideal for pickles, as it is easy to dice them. No need to peel the skin for this pickle. Make sure to season the pickle with a good amount of red chilly powder and gingely oil as we do for other pickles. Usually we add salt and red chilly powder to the chopped mangoes and finally hot gingely oil, asafoetida powder and fenugreek powder are mixed well with the pickle. But in this method, the chopped mango…

Rava upmas are prepared in different styles - cooked with a few vegetables, or cooked with tomatoes or cooked with dals or cooked with a few onions and green chillies. It's a delight for me to cook this classic rava upma with onions and green chillies. Preparing  rava upma is such an easy way to cook tiffin for your breakfast or dinner within 10 minutes. All you really need for this upma is finely chopped onions, green chillies and ginger.


Rava upma and Semiya upma is one of my favourite breakfast dishes. You can easily prepare this upma within 10 minutes with a handful of chopped onions and few ginger and green chillies. As you all familiar with this Rava Upma we will see some important tips for a tasty upma.
When roasting the rava, try to roast it well on medium heat until you can smell a nutty flavour. Roasting the rava makes a more flavourful upma. You can also add a tsp of ghee for roasting the rava. For many rava upma dishes it requires two parts of water for one part of ra…

Manathakkali keerai has thin leaves which are best suitable for poriyal. In fact, removing the manathakkali leaves from the stem is very easy too. This manathakkali keerai is same as my other keerai poriyal recipes. For most of my keerai dishes you will see I have included lots of onions, cooked dals and ground coconut paste. These ingredients would help to add more taste. Additionally, these ingredients (cooked dal & coconut paste) tend to remove the bitterness in the manathakkali keerai and also in the vendhayakeerai dishes. These two keerai has a mild bitterness in the leaves. Grinding the coconut paste is just a few minutes work, so don't avoid it. In all our poriyal recipes we add all healthy ingredients like small onions, garlic cloves, cumin and coconut. These all are super foods that are good for your health and you can add to your daily diet.


Manathakkali keerai has the ability to reduce mouth ulcer or stomach burn  problems because of its high water content. It also…

Ridge gourd Sambar - simple and easy sambar for idly, dosa and pongal. Depending upon the vegetables available in our kitchen, we prepare different types of sambar. We prepare simple sambars with ridge gourd or brinjals for  breakfast because they can be easily cooked without much work. Sambars prepared with moong dals are lighter than those prepared with toor dal. So I always prefer moong dal for tiffin sambar but you can add any dals as you wish. You can also prepare this sambar if you have any unannounced guests in your home. Because preparing sambar is easier than grinding large quantities of chutney. 




As you all know, ridge gourd has so many health benefits so try to include this vegetable weekly once. This ridge gourd sambar is perfect for kids, adults and also for elderly people. Naturally ridge gourd has a sweetness in it. To reduce the sweetness I have added green chillies, sambar powder and also red chillies. The green chillies are cooked along with the ridge gourd and then g…