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Favourite Recipe Of The Week

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil.


This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly ground sam…
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Brinjal chutney with black urid dal - Side dish for Idli and Dosa

Brinjal chutney prepared with green chillies, black urid dal, coconut and tamarind. A different chutney recipe for idli and dosa. For this brinjal chutney we have to roast all the ingredients separately until it gives you a nice aroma and then we have to grind it. The black urid dal enhances the flavour and taste to the chutney. This chutney has a creamy consistency when compared to coconut chutney. If you do not have black urid dal, you can replace it with split urid dal. Tirunelveli white brinjals tastes so good for this chutney.



Checkout my other chutney recipes
Coconut Garlic Green Chilly ChutneyTomato chutneyTomato chutney with green chillies Small onion chutney with black urid dalCoconut chutney with red chilliesCoconut chutney with green chilliesBrinjal chutney with red chillies Onion garlic coconut chutneySmall onion chutneyRidge gourd chutney  Here is a short video for Brinjal chutney with black urid dal 

Brinjal chutney with black urid dal with step by step photos 

Prep time …

Collection of Kurma Recipes - South Indian Kurma Varieties

Today we are going to see the collection of kurma dishes here. Kurmas are an all time favourite side dishes for chapathi, poori, parotta and dosa. It's delicious and flavorful with a thick rich coconut based gravy. Coconut based gravies are popular in South Indian cuisine. A few added spices like cinnamon, cloves, fennel, cardamom etc and ginger garlic gives flavour to the kurma. I always prefer to cook kurma with  mild flavours in less oil. Though the variety in kurma is endless, here is a look at some of the kurma recipes on our blog.


1. Vegetable Kurma - Hotel Style  Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Recipe Here


2. Soya Chunks and Green Peas Kurma

Soya chunks are rich in protein…

Brinjal Kichadi - Side dish for idli, dosa and pongal - Kathirikai Kichadi

Brinjal Kicahdi - we often prepare kichadi as a side dish for idli, dosa and ven pongal. Already I posted brinjal kichadi with moong dal, onions, tomatoes and coconut.


Today we are going to see brinjal kichadi without dal which has thinner consistency when compared with brinjal kichadi with dal. Both kichadis taste good with idli or dosa. In this kichadi, the chopped brinjals are cooked along with tomato and green chilly. Then the tomato and green chilly are grounded along with coconut and fried grams and added to the kichadi. For this kichadi, there is no sambar powder or red chilly powder just green chillies and red chillies are added for the spiciness. This brinjal kichadi tastes so much good with Tirunelveli white brinjal. But it is not available in all the places so green brinjals or purple tender brinjals can be used. Now we will see the how to prepare brinjal kichadi without dal with step by step photos.

 Here is a short video for Brinjal Kichadi without dal


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Potato Bonda - Aloo Bonda - Quick Evening Snack

Potato bonda - a tasty snack with potatoes which are readily available in most of the tea shops around 4pm. The batter prepared with besan flour is filled with our classic potato masala. I have already posted tapioca bonda which is a super hit snack in our family.  For tips click on the link to view the details.


Now we will see how to prepare the potato stuffing for the bondas.Usually for stuffing dishes I prefer potatoes with brown skins, which will be easy to mash and holds the shape perfectly. The potatoes with white skins, take more time to cook and it won't give perfect texture for the stuffing. Always choose potatoes by same size for consistent cooking. One of the best flavorings for the potato stuffing are the ginger and green chillies. Finally,  I have splashed chilly powder and garamasala powder which gives a subtle flavour in the bonda. Now we will see the recipe in detail with step by step instructions.

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Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes.


Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consistenc…

Beetroot Rasam

A delicious rasam made with beetroots, tomatoes, garlic and other classic spices. This beetroot rasam makes an excellent meal for kids.


I made this rasam by two ways the one which made with the grated beetroots and the other one with pre cooked beetroots. Both of them were tasted exactly the same. But in the first method, the pink colour was less when compared to the other method. Today we are going to see the rasam with the cooked beets. The beetroots are pressure cooked and then grounded to a smooth paste. Then as we do for the regular rasam we have to saute the crushed garlic pepper and cumin and the grounded beetroot paste are added to it.  What makes this rasam an extra special is the pink colour with a sweet taste. So took some extra time to cook and grind the beets. If we grind them without cooking, there is a raw smell of the beetroots in the rasam. As I told in my previous rasam posts, do not boil the rasam for more than 4 minutes. Now let's see how to prepare this beetr…