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Collection of Poriyal & Thuvaram - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal  dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the veget…
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Mochai and Potato Sagu - Lima beans and Potato Curry - Side dish for Chapathi, Poori, Idiyappam

Mochai Potato Sagu - made with fresh mochai (lima beans), potatoes and other basic ingredients. This sagu dish tastes good with idiyappam, aapam, chapati and dosas. The cooking method is very easy and you can prepare it within 30 minutes.

Mochai beans come in both fresh and dried varieties. When buying fresh mochai pods from the market, look for green and firm pods. After removing the beans store it in the freezer in an airtight containers. They stay well for up to 2 to 3 weeks. If you are using dry mochai, soak in water for at least 6 hours to make them tender. Fresh, mochais are generally cooked like vegetables in a vessel. But in this dish, to finish the cooking process within 20 minutes, I have pressure cooked the mochai along with potatoes. In this sagu dish, butter beans  may be added as a replacement to mochais to prepare this gravy. For dinner dishes, most of the times we avoid preparing dishes which involve too much of oil and cream because it takes more time to digest. In t…

Green Moong Dal Sabji - Pasipayaru Kootu - Side dish for Roti, Poori and Rice

Green moong dal sabji - simple homestyle sabji for roti and rice. Several dal or sabji dishes that are made with lentils, we prefer to cook the lentils in a pressure cooker which will be cooked softly and then other ingredients are added for flavours. In this green gram sabji, I have not cooked the green moong dal in a pressure cooker. Instead, the green moong dals are soaked overnight and then the dals is cooked along with the onions and tomatoes. The dals look beautiful in the sabji and the taste was so yummy. We had this dish in a restaurant as a side dish for meals. The taste of the moong dals along with the crunchy onions and tomatoes was so nice. As we are cooking the dal in the kadai, it will take around 30 to 40 minutes to cook completely. So make sure to soak the dals for 8 to 10 hours for perfect results. Do not add salt while cooking the dal, as it delays the cooking time. Now let's see how to prepare this sabji with step by step instructions.

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Paneer Kofta Biryani

Paneer Kofta Biryani is an easy biryani prepared with paneer koftas and other basic spices. This paneer kofta biryani is a favourite lunch for my son for his lunch box. I prepared the koftas with homemade paneer, besan flour and other seasonings and then formed into koftas. The koftas are deep fried in oil and then we have to add it in the rice in the final step. If you are looking for an easy biryani for a family party, this paneer kofta biryani suits perfectly. There is not much chopping work, plus the koftas attracts your guests.

This recipe works well with basmati rice and jeera samba. I cooked this rice in a wide kadai. Recently, I found that briyani tastes good when cooked in a kadai closed with a lid when compared to the pressure cooking method. I have added the regular spices, ginger garlic paste and other basic ingredients for the biryani. In this biryani, I have added a few strands of saffron, which adds a beautiful colour and flavour for the rice. Serve this Paneer kofta b…

Mint leaves coconut chutney - Pudhina thengai chutney - Chutney for idly, dosa and rava dosa

Mint leaves coconut chutney paired with rava dosa is one my favourite combination. In many restaurants I have tasted this chutney and after a few practices I found, how to retain the beautiful pale green colour in it. Because after grinding the chutney with coriander leaves and mint leaves the colour will change to a dull green colour. The secret is just a teaspoon of chana dal and we have to saute the coriander leaves, mint leaves and green chillies just for a minute. Try to use fresh coriander leaves and mint leaves and do not add a bunch of leaves for grinding. Just 10 to 15 mint leaves and a few coriander leaves is enough for a cup of grated coconut. Now let's see how to prepare this chutney.

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Potato Chips - Homemade Potato Chips

Potato chips - yummy homemade chips recipe for your kids. Many different kinds of potato chips are available in stores with different flavours and shapes. But homemade products are always safe for us. Do you agree? Tell your kids why homemade snacks are better than store bought snacks.

The potato is a commonly used vegetable in our kitchen and you can prepare these chips when you have free time. The potatoes are sliced thinly and then soaked in the water for 20 to 30 minutes to remove the starch in it. After 20 minutes, the slices are dried in a white cloth for 2 hours without any moisture. This method helps to get a  crispy chips. Soaking and drying the slices are the important steps that you must follow for this potato chips. Once the slices are dried without any moisture, then they are deep fried on low heat. For deep frying little patience is very important to get perfect results. Don’t be hurry to finish the frying process, because the chips will turn soggy or you will get a bro…

Potato Masala Dosa

Potato masala dosas are those dosas that nobody can say no to it. You can easily prepare this masala dosas by simple techniques. For potato masala dosa we will first see about how to prepare the masal. Potatoes are the main ingredient for the masala. Plus, we have to add onions, green chillies, ginger and other tempering ingredients. The potatoes must be cooked well to get a smooth masala. Next we are going to see about the dosa batter. The simple method is to prepare with the regular idli dosa batter. The batter should be light and you must prepare the dosa as thin as possible. I strongly suggest to use iron dosa pan for preparing dosas. There are many new non stick dosa pans are available, but I have not tested with them. I suggest to cook the dosas on low to medium low heat. When dosas are cooked for a few seconds, gently scrape the thick layer with a spatula to get thin dosas. After a few practice, you will find your perfect timing and temperature to scrape it.  We will see how t…