PEPPER KUZHAMBU | MILAGU KUZHAMBU RECIPE

Pepper Kuzhambu | Milagu kuzhambu is a tamarind a based South Indian Kuzhambu variety. This can be prepared with or without garlic. Its absolutely your choice to use it or not, but i prefer adding garlic . Both the version will taste very yummy. Generally this pepper gravy is included in the pathiya samayal, the food which is given for newly delivered moms.
Check out my sukku milagu kuzhambu. 

IDLI MILAGAI PODI RECIPE | SIDE DISH FOR IDLI|DOSA

Molaga podi recipe updated with video



Milagai podi- a spicy, flavourful powder made by coarsely grinding roasted lentils
and dry chillies. Milagai podi or Molaga podi or Idli podi (commonly referred in
restaurants) is a quick and easy recipe to pair with idli or dosa. We loved this since
our childhood days and have always insisted on having idlis and dosais with this
podi despite our mother making sambar or chutney. I fondly remember my mother
scolding us sisters for finishing off this podi in no time. As we say, history repeats
and now I find myself reprimanding my daughter for doing the same thing.
If you are a huge fan of molaga podi then you must check these recipes too

• Idli milagai podi with peanuts
• Thengai milagai podi

Apart from having molagapodi with idli, dosa you can use milagai podi for making Podi sevai and Millet capsicum rice. 

KADALAI MAAVU(BESAN) CHUTNEY, SIDE DISH FOR IDLI | DOSA

Kadalai maavu chutney is an instant and easy chutney recipe, pairs well with dosa and idli. During my childhood my  mom makes this kadalai maavu chutney | besan chutney | bombay chuntey, during weekends. We all sit together and relish this with idli and dosa. This kadalaimaavu  chutney can be made in a jiffy and i personally love this with dosa. My dad used to feed us dosa with kadala maavu chutney during all weekends, even we are grown up.

Kadalaimaavu chutney

  Preparation Time : 10 mins | Cooking Time : 20 Mins |Serves: 4-5 

     Besan | kadalai maavu   2 tbslp
     Water   3 cups
     Shallots    8
     Tomato   1
     Green chili  1
     Red chili powder 1 tsp
     Oil  3 tsp
     Mustard seeds   1/4 tsp
     Turmeric powder  1/4 tsp
     Salt  as needed 
     Curry leaves  few

Method: 

• Chop the onions into round and tomatoes finely.
• In a bowl,add the besan, turmeric powder,salt and red chili powder.


• Add water and mix it nicely without any lumps.
• Use a hand whisk, will give better results.

• Heat a pan and pour oil to it.
• Add mustard seeds  and when it splutters add the green chili and  onions .
• Saute till it turns pink.

• Add the tomatoes and saute well till tomatoes becomes mushy. 

• Now add the besan mixture to it.
• Keep the flame very low, otherwise it will form lumps.
• Stir it nicely for till it gets cooked.
• The besan will get cooked in 3-5 mins.

• Add curry leaves and serve hot with idli/dosa. 

NOTE:   The chutney should always be served hot, otherwise it will become thick and lose its original taste.

TOMATO RASAM RECIPE | SOUTH INDIAN RASAM RECIPES

   
 Rasam is always loved in my family and i make this on all weekends. Normally i make tomato rasam and add some toordhal to it. Some may call this as PARRUPU RASAM also.
         My mom and my mil,used to make rasam in a special vessel made out of lead. We call this “Eiyya Chombhu” in tamil. This vessel itself enhances the taste of rasam. My mom also gave me one when i got married. Now i am making rasam in this,and no doubt this is loved by all in my family.
   We can make it in a kadai/a normal vessel too. Check out my kandanthipili  rasam recipe .

KHAMAN DHOKLA RECIPE AND GREEN CHUTNEY

The past two weeks went very busy as kids are at home on vacation. Finally today school reopened and i had time to post one of my favorite snack.  I have tried this a few times and this time i thought of blogging this. I learnt this from here, but she gave the recipe for suji dhokla, but i replace with besan,since i love this khaman dhokla. Check out my Gujarathi Khandvi recipe and khatta dhokla.