VIRUNDHOMBAL

Many of you have been asking how to make red chilli flakes at home for pizzas, salads, pasta, sandwiches, and quick stir-fries. This simple homemade method gives you fresh, flavourful chilli flakes without any preservatives. The secret lies in properly drying the chillies and roasting them slowly. First, remove the brown stems completely from the red chillies. For best results, sun-dry the stemless chillies for a few hours to remove any moisture. Then roast them in a heavy-bottomed iron kadai on low heat until they become crisp. Separating the seeds before grinding helps achieve the perfect flaky texture, and adding them back later gives you authentic restaurant-style chilli flakes. Once you try homemade chilli flakes, you may never want to buy store-bought ones again! Perfect for:  ✔ Pizza ✔ Pasta ✔ Garlic Bread ✔ Salads ✔ Stir-fries ✔ Sandwiches & Wraps ✔ Soups Here is the video link for Homemade Red Chilli Flakes   Homemade Red Chilli Flakes Recipe Details  Ingredi...

Tired of preparing kuzhambu every day? This quick and easy Paruppu Thuvaiyal is the perfect solution for busy days. Made with simple pantry ingredients like toor dal, chana dal, red chillies, garlic, and coconut, this flavorful chutney comes together in just 10 minutes. Roasting the dals until aromatic and grinding them to the right consistency gives this thuvaiyal its authentic taste. When mixed with hot rice and served with a crunchy appalam, it becomes a comforting and satisfying meal that proves simple food can be the most delicious. This Paruppu Thuvaiyal is also a perfect beginner-friendly recipe, especially for those who are new to cooking. With just a few basic ingredients and simple steps like roasting and grinding, anyone can prepare this dish without any difficulty. There are no complicated techniques involved, and even if you are short on time, you can still make a delicious and satisfying meal. It’s a great recipe to build confidence in the kitchen while enjoying a wholeso...

Karuppu Kavuni Rice Dosa is a unique and healthy South Indian tiffin recipe made using traditional black rice. This dosa stands out with its naturally beautiful purple color and rich flavor. When I first tried this recipe, I was amazed by how vibrant and appealing the dosa looked on the tawa. This recipe works well whether you grind the batter using a mixer or a wet grinder. For best taste and texture, thin dosas turn out better than thick (kal dosa) with this batter. Karuppu kavuni rice, also known as black rice, is highly nutritious. It is rich in antioxidants, especially anthocyanins, which give the rice its deep purple color. It is also a good source of fiber, iron, and protein, making it beneficial for digestion, heart health, and overall wellness. Compared to regular dosa rice, traditional varieties like karuppu kavuni and mappillai samba require longer soaking time, so make sure to soak for at least 7–8 hours. Since the rice and dal are soaked for a longer duration, fermentation...

If you’re looking for a truly different and refreshing thokku recipe, this Coriander Leaves Green Chilli Thokku is a must-try. Unlike traditional thokku varieties that rely on red chillies and chilli powder, this recipe brings out bold flavors using fresh coriander leaves and green chillies, making it both vibrant and aromatic. This special recipe holds a sweet memory for me. A few years ago, during a visit to my relative’s house, Vani aunty introduced me to this homemade thokku. She had neatly stored it in a bottle and asked me to taste it—and I instantly loved it! She mentioned that it was their signature recipe, something unique and not widely known. Now, I’m excited to share this hidden gem with you so you can recreate it in your own kitchen. Coriander leaves (cilantro) are not just flavorful but also packed with health benefits. They are rich in antioxidants, help in detoxifying the body, support digestion, and are known to aid in controlling blood sugar levels. Including coriande...

Looking for a wholesome and filling tiffin option made with millets? This Jowar Flour Kozhukattai is a simple, nutritious, and delicious choice that works perfectly for both breakfast and dinner. Made with the goodness of jowar and rice rava, this recipe is light on the stomach yet keeps you satisfied for longer—making it an ideal dinner option if you prefer something light and healthy. One of the best parts about this recipe is its convenience. You can prepare the batter the previous night and refrigerate it, making your morning cooking quick and hassle-free. The batter is ground with red chillies and asafoetida, which adds a wonderful aroma and enhances the overall flavour of the kozhukattai. Unlike regular rava, this recipe uses idli rava (rice rava), which gives a soft texture and makes the dish more wholesome. The soaked rice rava is ground with chana dal, spices, and jowar flour to form a thick batter. It is then tempered with mustard seeds, urad dal, onions, green ch...

After a long gap, I’m happy to share a special sweet recipe from my kitchen – Dry Fruits Ladoo. This is a completely no-sugar sweet, naturally sweetened with dates, making it a perfect guilt-free treat for your family. This recipe has been on my list for a long time. Finally, I got some time last week to try it, and it turned out to be a super hit at home. The best part is — it takes just 30 minutes and needs only simple ingredients. If you are looking for a healthy sweet without spending hours in the kitchen, this recipe is for you. Here is the video link for Dry Fruits Ladoo  Dry Fruits Ladoo Recipe Details  Ingredients White sesame seeds – 1/2 cup Badam (Almonds) – 1/2 cup Cashew nuts – 1/2 cup Pumpkin seeds – 1/4 cup Dry grapes (Kismis) – 1/4 cup Dates (seeds removed) – 1 cup Cardamom powder – 1/2 tsp Ghee – 1 tsp Method Heat a heavy-bottomed kadai and roast white sesame seeds on medium flame until they start to pop and release a nice aroma. Do not over-brown. Transfer to ...

For the past one year, I’ve been exploring quick and healthy batter recipes using traditional ingredients like millets, karuppu kavuni rice, and mappillai samba rice. My goal has always been simple – to make everyday cooking easier while keeping it nutritious and delicious. Grinding batter can feel like the most time-consuming part, especially on busy weekdays. While a wet grinder gives excellent results, it’s not always practical for daily use. That’s when I started experimenting with small-quantity batters using a mixie – and to my surprise, dishes like millet idli, dosa, and kuzhipaniyaram turned out absolutely perfect! One key tip I learned through this journey is soaking. Proper soaking (more than 6 hours) not only improves texture but also makes millet-based dishes easier to digest. This Ragi Flour Kuzhipaniyaram is one such super-hit recipe at home. Made using ragi flour and idli rava instead of rice, this batter gives you soft, fluffy paniyarams with a slight crispness outside....