Cabbage poricha kootu recipe

Cabbage poricha kootu recipe, with step by step pictures and video, a traditional South Indian kootu recipe made using veggies, dal and freshly ground masala. Poricha kootu is a very common item made in Tamil brahmin houses. We make it almost weekly once or twice. I personally prefer to have this with spicy Vatha kuzhambu. During our childhood days, especially when we have summer vacation, my athai used to make mixed veggies Poricha kootu in a large quantity and fry papads and keep. That combo will be so awesome and without bothering about the carbs intake we used to have 3-4 servings of rice for that poricha kootu appalam combo.
I have posted few varieties of kootu recipe in Jeyashri's kitchen. Do try this cabbage poricha kootu at home and share your feedback.
Also check out

• Raw banana kootu
• Pongal 7 kari kootu
• Drumstick kootu

Killu Milagai rasam recipe, Easy rasam recipes

Killu milagai rasam | Sathamadu, a very simple rasam without tomato and rasam powder.  A quick and easy to make bachelor friendly rasam recipe with tamarind water and red chili as main ingredients. Recently when my friend visited Chennai, she was having lunch at her patti's house and the loving 90 year grandmother always amazes her by her simple yet tasty recipes. While she was there, we both were having a conversation on phone and she was telling about this Killu milagai Rasam | sathamudu. When she was telling about the simplicity of the recipe, i told her to record the rasam recipe in patti's voice. She did that and sent to me. The same day i made it and it was so delicious. I was amazed how a rasam can taste so yum without tomato, dal water, coriander leaves or rasam powder. Those days when there are so many members in the family, and it is difficult to financially afford for an elaborate meal with veggies, this rasam is a savior with minimum ingredients. Here comes the recipe of   Killu milagai rasam, from the kitchen of Rajalakhmi patti, fondly called as Raja Patti by her grand children.
Also check out my

• Pineapple rasam
• Raw mango rasam

Dill leaves Dal recipe, Shepu or Suva dal recipe

Dill leaves dal | Shepu or Suva dal, with step by step pictures, using moong dal and dill leaves as the main ingredient, a popular dal variety of Karnataka. Dill leaves, i have seen in the market but never attempted to pick the pack and cook it at home. For us Vegetarians, dal is a staple food, which i include in my daily meal. I usually make Dal palak or Green moong dal sabji. Traditionally in karnataka they put dill leaves in Akki roti. I have heard from many that dill leaves give an acquired taste and a pungent smell too. Recently my friend shared a small portion of dill leaves with moong dal. That was the first time i tasted dill leaves dal. I liked the taste and i wanted to give it a try. I got a small bunch of dill leaves from the nearest Indian shop and tried the Dill leaves dal also called as Shepu|suva dal. I was waiting for the response from the family but everyone had the dal without any complaints. Generally dill leaves is given for lactating mothers. It has lots of health benefits too. Go ahead and try out this healthy recipe and do let me know how it turned out.

Tomato Saaru recipe, Mangalore style rasam

Tomato Saaru recipe | Mangalore Rasam  with step wise pictures, an aromatic, delicious udipi style rasam recipe made using freshly ground rasam powder. Rasam is a very staple food in most of the South Indian households. I have posted different varieties of rasam recipesin Jeyashris kitchen. This mangalore rasam, recently i tasted when we had a potluck with friends after deepavali. I instantly fell in love with that Mangapore rasam also called as Tomato Saaru. When i asked her for the recipe, she sent a detailed recipe with perfect measurements. After that i tried this twice at home. It has become our family favorite now.
I was so surprised to see that they don't add black pepper in this rasam. Also they boil the rasam after adding the dal water, which we usually don't do for our Tomato rasam recipe. And tempering is made first and then after that the rasam is boiled for 20 minutes. Generally this rasam is served as a soup and also along with rice in Mangalore weddings. As such i love to try out traditional recipes from other States of India, so this recipe is a super hit among them. Do try this rasam and let me know how you liked it.

Khoya Matar recipe, Side dish for chapati

Khoya matar recipe with video and step by step pictures, a popular rich gravy made using mawa and peas pairs well with chapati, roti and naan. I had a small portion of khoya with me after making Diwali sweets, i wanted to try a gravy using khoya for a long time. So i tried yesterday the popular Khoya matar, generally paneer will be added to the gravy but i don't have stock of paneer so i skipped it. The gravy was finger licking delicious and creamy and tasted very similar to a Restaurant style Khoya matar.
Generally we get frozen peas here, all through the year. Now this time of the year the fresh peas is in season, so try this rich and creamy Khoya matar recipe and enjoy your meal. If you do not have khoya at home, try this easy Instant home made khoya recipe. 
We had this Khoya matar with Home made tandoori roti, for which I will share the recipe soon.

Veg Makhani recipe, Veg Makhanwala

Veg makhani | veg makhanwala, no onion no garlic version with step by step pictures, a rich creamy gravy, pairs well with roti, rice. Makhani gravy is a popular Indian gravy. I have tasted Veg makhani in restaurants, recently attempted Paneer makhani gravy and shared the recipe too. This post also uses the same base for makhani gravy, a no onion no garlic version, to suit this navaratri season. The gravy turned out so rich and yummy and the flavour of the simple spices complimented the Veg makhani. No fancy ingredients needed, just make the Veg makhanwala with the ingredients easily available at home and enjoy this finger licking gravy. I have posted No onion garlic version of Paneer butter masala recipe few years back.
Check out my complete collection of No onion no garlic recipes.

Sundakkai Kara Kuzhambu recipe, South Indian gravy

South Indian style Kara kuzhambu recipe using fresh sundakkai | turkey berry. Sundakkai | turkey berry, generally we make Sundakkai vatha kuzhambu using dried turkey berries. But this Kara kuzhambu recipe is using fresh sundakkai, we call it as pachai sundakkai. Sundakkai i have used in Sambar and also tasted in bisibelabath too. I still remember plucking fresh sundakkai from the garden in my uncle's house and my chitti used to put that in sambar and bisibelabath. As kids we are not a big fan of sundakkai but later when i started cooking on my own, i started to eat all tastes of food. I have seen fresh turkey berries in the market these days and thought will post a recipe using sundakkai. And coincidentally a follower of Jeyashri's kitchen on Instagram, sent me the recipe of Sundakkai kara kuzhambu few days back. I picked fresh Sundakkai from the nearby Sri Murugan stores and made this kara kuzhambu for Sunday lunch. We all loved it and i didn't the feel much bitterness of the sundakkai and it was quite comfortable for me to eat that too. Do try this recipe at home and let me know how it turned out.
Check out

• Sukku kuzhambu
• Puli kuzhambu

Mangalore Cucumber seeds tambli recipe

Mangalore Cucumber seeds tambli is a buttermilk based no cook gravy, with fresh cucumber seeds and other spices, pairs well with plain rice. Generally it is made using Mangalore cucumber also called as Dosakaya. I used normal cucumber as i find this one easily in the market. It is similar to the Pacha mor kuzhambu in the Tamil brahmin cusinie. I have tried few recipes from Mangalore cuisine, this mangalore cucumber tambli is quite a new recipe to me, shared by my friend. This friend only shared with me the recipe of no cook raw mango rasam, so when she shared this tambli recipe i immediately went ahead and tried it. It was a super hit at home and finally today i made this again to post the recipe in jeyashri's kitchen. Do try this no cook Mangalore cucumber seeds tambli and let me know how it turned out.
Also check out

• Mangalore bun recipe
• Coconut hing chutney

Vendakkai Sambar recipe,Ladies finger sambar

Vendakkai sambar, ladies finger sambar recipe, with fresh ground sambar masala. We make Sambar with onion, drumstick, capsicum, yellow pumpkin, brinjal and other veggies. But Vendakkai Sambar is the family's favorite and Suresh loves it the most. Also we use home made sambar powder for making sambar, even it is arachuvitta sambar, we use sambar podi. But i have seen many of my relatives make arachivitta sambar without using sambar podi. I wanted to give this a try for a long time and my co sister's mom clarified my silly doubts and this sambar is a super hit at my place. This recipe is a keeper, you can make this for festivals as it is a no onion no garlic recipe and also doesn't use any mill ground  sambar powder. I was totally hooked by the aroma of the Vendakkai sambar.
Varuthuaracha sambar and udipi sambar  also uses only fresh masala but the coconut is dominant in the sambar masala for one and for the other we add sesame seeds. The taste is completely different for both the sambar.  Even the quantity of one ingredient changes the taste of the entire recipe.

Maa Vathal kuzhambu recipe

Maa vathal kuzhambu is a tamarind based south Indian gravy recipe,uses dried mango vathal in the gravy. I have seen this many times in Indian shops here but never tried in cooking. Recently when i saw this pack of Maa Vathal in Sri Murugan stores Singapore,i picked a pack of it. But i am not sure,how to use it. When i googled,some of them soak this and used it in the kuzhambu and some just added as a vathal in the kuzhambu. Later a friend of mine shared her mother in law's version of Maa vathal kuzhambu,they call it as maa vathal poondu kuzhambu. It turned out well and i liked the taste of the maa vathal after it got soaked in the gravy.

For my readers in Singapore,
  Udhayam Brand Maa vathal is available in Sri Murugan stores Singapore. They have outlets in Syed Alwi road and the new Sri Murugan plus opened in Simei also have a wide variety of groceries and fresh vegetables. The Maa Vathal comes in a 100 gm pack and the price is around 2 SGD. You can download Sri Murugan Mobile app (both android and iOs version) and get your grocery by home delivery.

Also check out

• Vengaya vathakuzhambu
• Arai puli kuzhambu

Mochai kuzhambu recipe |South Indian gravy recipes

Mochai kuzhambu | மொச்சை குழம்பு in tamil, is a tamarind based gravy made using fresh mochai(field beans) which is in season now. From the child hood, whenever we get mochai in the market, amma used to buy so often and make kootu, sambar and vatha kuzhambu using it. Later she also learnt a new way of making Mochai curry also and we also loved it. Recently i saw fresh mochai, we used to say pacha mochai, in the little India market and picked up the same. It is always good to take out the mochai from inside and store in a air tight box and keep inside the refrigerator for later use. I wanted to try a gravy, similar to a puli kuzhambu recipe and made this last week. This mochai kuzhambu goes well with rice and even with dosai too. Check out my collection of South Indian Kuzhambu recipes.

Mor rasam recipe | Rasam recipes

Mor rasam, is a simple rasam made in just 5 minutes with minimum ingredients. This rasam is made with butter milk. I have heard about this easy rasam from many friends, but never tried or tasted it anywhere. Recently my friend's mom gave me this recipe and told that she makes this quite often. As the rasam has ajwain | omam  as one of the ingredient, it is perfect for winter. I tried this last week and was totally addicted to the taste and simplicity of the rasam. Try out this simple and easy mor rasam recipe and let me know how you liked this.
Check out my

• Garlic rasam
• Ginger lemon rasam

Paruppu rasam recipe | South Indian rasam recipe

Paruppu rasam recipe with video. Rasam is  a staple food in South Indian cuisine. We make different varieties of rasam in South India and the way we make the same rasam varies from house to house. Even we make rasam without rasam powder, rasam without tamarind too. Already i have posted few varieties of rasam in Jeyashri's kitchen, this paruppu rasam i recently tried at home, so wanted to share the recipe with you all. As it is mostly raining these days, i am making rasam almost 3-4 times in a week. This recipe of paruppu rasam doesn't call for sambar powder or rasam powder. And i can say it is a perfect Bachelor recipe.

Varuthu aracha Kuzhambu recipe| Varutharacha kuzhambu

வறுத்து அரைச்சகுழம்பு  

Varuthu aracha kuzhambu| Varutharacha kuzhambu as we call, is a sambar like gravy but made using fresh ground spices and traditionally toor dal will not be added, as we add in sambar. Kuzhambu and sambar are different, for kuzhambu generally no cooked dal is added. When my amma visited me in September, she was telling me that my Athai makes a sambar without toor dal and without sambar podi too. I was surprised and asked my mom the recipe for that. Amma couldn't recall the exact way athai makes. I messaged my cousin later and insisted that i want a voice note from Athai for this recipe. Within a week i got the message from my cousin with the recipe of Varuthu aracha kuzhambu in my athai's voice. At this age of 80, i really admire the way they remember everything and able to recall it the moment we ask for that. These traditional heirloom recipes are treasures and i am privileged to document the recipes and pass on to all. If you have any traditional recipes in your family, which you learnt from your mom or grand mom or anybody else, you can share with me, if you wish to.
This recipe is not the Kerala Varuthu aracha sambar. 

Varuthu aracha kuzhambu

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

     Mixed veggies*  1 cup
     Tamarind   a small goose berry sized
     Cooked toor dal  2-3 tblsp (optional)
     Red chili  6
     Coriander seeds  2 tsp
     Rice  1/2 tblsp
     Toor dal  1 tblsp
     Venthayam | methi seeds  1/2 tsp
     Coconut   1/2 cup - 3/4 cup
     Jaggery  a tiny piece( sundakkai size)
     Sesame oil  2 tsp
     Cooking oil  2 tsp
     Asafoetida  2 pinches
    Curry leaves  few
    Turmeric powder   1/2 tsp
    Salt as needed
    Mustard seeds   1/2 tsp 
* I used drumstick, carrot and brinjal. You can use yellow pumpkin, broad beans(avarakkai)and chow chow too.

Method:

• Cut the veggies and keep it aside.
• Soak tamarind in hot water and extract 1 and 1/2 cup of tamarind water.
• If using cooked toor dal, cook that and keep aside.
• In a pan add the veggies.
• Add the tamarind water, salt, asafoetida and turmeric powder.
• Boil this in a low flame till the veggies gets cooked.
• Meanwhile let's roast the ingredients for the kuzhambu.
• In a pan add 2 tsp of cooking oil and add the coriander seeds, toor dal,venthayam,red chili and rice. (i used normal cooking rice)
• Roast till it becomes nice golden brown colour.
• Take out and keep aside.
• Add the coconut to the same pan and roast till it becomes brown. Do not burn it.
• As mentioned by my athai, no traces of white should be visible in the coconut. (vellaiae theiryapadadhu😃)
• Allow this to cool completely and grind this into a fine paste. Use water to grind the mixture.
• Once the veggies are soft, add this ground paste. If needed slightly dilute this and add.
• If adding cooked toor dal add it now. You can skip adding toor dal as the ground masala  itself thickens the kuzhambu.
• I added 2 tblsp of cooked toor dal as i had some after making dal for kids. 
• Mix well and let this boil for 2-4 minutes. Stir well.
• Add water if needed to bring the right consistency.
• Add tiny pinch of jaggery. (As athai said, sundakkai alavukku vellam)
• Switch off the flame.
• In a pan add sesame oi, mustard seeds and curry leaves.
• When the mustard seeds splutter, transfer this to the kuzhambu.
• Mix this just before serving.
• Varutharacha kuzhambu is ready to serve.
• We had this with urulai kizhangu kara curry.

     

Method with step by step pictures:

• Cut the veggies and keep it aside.
• Soak tamarind in hot water and extract 1 and 1/2 cup of tamarind water.
• If using cooked toor dal, cook that and keep aside.
• In a pan add the veggies.
• Add the tamarind water, salt, asafoetida and turmeric powder.
• Boil this in a low flame till the veggies gets cooked.

• Meanwhile let's roast the ingredients for the kuzhambu.
• In a pan add 2 tsp of cooking oil and add the coriander seeds, toor dal,venthayam,red chili and rice. (i used normal cooking rice)
• Roast till it becomes nice golden brown colour.
• Take out and keep aside.

• Add the coconut to the same pan and roast till it becomes brown. Do not burn it.
• As mentioned by my athai, no traces of white should be visible in the coconut. (vellaiae theiryapadadhu😃)

• Allow this to cool completely and grind this into a fine paste. Use water to grind the mixture.

• Once the veggies are soft, add this ground paste. If needed slightly dilute this and add.
• If adding cooked toor dal add it now. You can skip adding toor dal as the ground masala  itself thickens the kuzhambu.
• I added 2 tblsp of cooked toor dal as i had some after making dal for kids. 

• Mix well and let this boil for 2-4 minutes. Stir well.
• Add water if needed to bring the right consistency.
• Add tiny pinch of jaggery. (As athai said, sundakkai alavukku vellam)
• Switch off the flame.
• In a pan add sesame oil, mustard seeds and curry leaves.
• When the mustard seeds splutter, transfer this to the kuzhambu.

• Mix this just before serving.
• Varutharacha kuzhambu is ready to serve.
• We had this with urulai kizhangu kara curry.

Notes:

1. Rice and toor dal brings the thickness to the gravy, but do not add more than the quantity mentioned.
2. You can add small onions if you want, but traditionally onions are not added in this varuthu aracha sambar.

     

Puli itta keerai recipe | Spinach in Tamarind gravy

Puli itta keerai | spinach cooked in tamarind gravy, this is a traditional recipe made at our home, but my mil makes a different version. She makes like a keerai sambar but we generally call it as keerai puli itta kootu. Last year i attended a cookery class of Shri. Mount Mani Iyer, a popular caterer in Chennai. He taught as few Tirunelveli brahmin style recipes and one among them is this keerai puli itta kootu. I was planning to post this recipe from a long time, but some how couldn't make it. Few weeks back, when i was searching for the paper in which i have noted the recipe, i couldn't trace that. I misplaced it somewhere. I asked a friend who attended the class with me and she immediately sent the picture of the recipe paper. I tried it today and it tasted so similar to the one Shri. Mani Iyer made. We tasted the puli itta keerai with kal dosai in the cookery demo, but today i served with plain rice. It went well with rice too.

Avial recipe, Kerala Aviyal recipe

Aviyal | Avial is a popular dish in Tamilnadu and Kerala. Avial is a must one in the Onam sadhya menu. I have already posted the avial which we make at home. I wanted to learn about the Kerala Aviyal and finally got the perfect recipe from my mami's sister Viji. As i mentioned in my kurukku kalan post, she is very sweet and answered all my silly doubts with smile. We all loved this Kerala style aviyal. I just enjoyed with plain rice and papad. Try out this Kerala style Aviyal and let me know how it turned out. Check out my collection of Onam sadhya recipes.

Kerala Aviyal recipe

  Preparation Time : 15 mins | Cooking Time : 15 Mins |Serves: 5-6

     Mixed vegetables*  5 cups
     Coconut   1/2 cup
     Turmeric powder  1 tsp
     Salt  as needed
     Cumin seeds | jeera  1 tsp
     Yogurt | Thick curd   1/4 cup
     Green chili  4
     Red chili powder  1/2 tsp
     Coconut oil  3 tblsp + 2 tsp
     Curry leaves  few  
*I used carrots, yam, Raw banana (vazhakkai),drumstick, potato,cucumber, white pumpkin(poosanikaai), drumstick, beans and snake gourd(pudalangai). 
                                            Video on how to make Kerala Avial

              
Method:

• Chop the veggies lengthwise.
• In a wide pan add 2 tsp of oil. Slit 2 green chili and layer the vegetables one by one. 
• Add 1/2 tsp turmeric powder and salt. 
• Add 3/4 cup of water and cover this.
• Cover this and let this cook in a low flame. Once the steam starts coming out, open the lid and mix it well.
• Cover this again and cook. Mix in between.
• Grind the coconut, 2 green chili, jeera,red chili powder and 1/2 tsp turmeric powder into a coarse paste.
• Once the veggies are cooked, add this coconut paste to it.
• Do not cook the veggies till mushy. It should be cooked but should retain its shape.
• Mix well.
• Whisk the yogurt and add it to the veggies.
• Mix well and switch off the flame.
• Add 3 tblsp coconut oil and fresh curry leaves.
• Kerala Aviyal is ready to serve.

     

Method with step wise pictures:

• Chop the veggies lengthwise.
• In a wide pan add 2 tsp of oil. Slit 2 green chili and layer the vegetables one by one. 
• Add 1/2 tsp turmeric powder and salt. 

• Add 3/4 cup of water and cover this.
• Cover this and let this cook in a low flame. Once the steam starts coming out, open the lid and mix it well.
• Cover this again and cook. Mix in between.

• Grind the coconut, 2 green chili, jeera,red chili powder and 1/2 tsp turmeric powder into a coarse paste.

• Once the veggies are cooked, add this coconut paste to it.
• Do not cook the veggies till mushy. It should be cooked but should retain its shape.
• Mix well.

• Whisk the yogurt and add it to the veggies.
• Mix well and switch off the flame.

• Add 3 tblsp coconut oil and fresh curry leaves.
• Kerala Aviyal is ready to serve.

Notes:

1. Do not use sour curd, use fresh thick curds.
2. My mom always add curd to aviyal just before serving, so that you can avoid getting the sour taste.
3. Do not grind the coconut mixture into a fine paste. Just pulse it twice and add.
4. You can add raw mango too, if adding skip the yogurt.

    

Onion rasam recipe | Vengaya rasam

Onion rasam is a simple south Indian rasam recipe. I have tried this for the first time, and loved the taste of the rasam. It tasted similar to vengaya vatha kuzhambu, i can say it is a thinner version of vengaya vathakuzhambu. If you love the flavour of small onions then you will surely love this onion rasam. Check out my garlic rasam too.

Onion rasam recipe

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 4-5


     Small onions | shallots| chinna vengayam 15-20
     Tomato  2
     Tamarind  a small gooseberry sized
     Rasam powder  1 tsp
     Black pepper  1tsp
    Jeeragam | cumin seeds 1 tsp
    Turmeric powder  1/4 tsp
     Toor dal   2 tblsp (cooked)
    Salt as needed
    Curry leaves   few
    Coriander leaves  few
    Ghee   1 tsp
    Mustard seeds   1/4 tsp
    Asafoetida  2 pinches
     
     

Method:

• Grind the tomatoes and filter it. Filtering is optional. I want the rasam to be more thin and not cloudy.

• Grind the black pepper, cumin seeds, coriander and curry leaves in a mixie in a coarse mixture.

• Add hot water to the tamarind and extract thin tamarind juice. 
• In a pan add 1 tsp oil and add the onions.
• Saute it till becomes soft. Do not burn it.

• Add the tomato juice, tamarind juice, turmeric powder, rasam powder,asafoetida and salt.

• Add the coarsely ground pepper mixture. Mix well. Let this boil for 7-8 minutes.

• Add 1 cup of water to the cooked toor dal and add it to the boiling mixture.
• Let this froths up.
• Switch off the flame and temper with mustard seeds and curry leaves.

• Garnish with coriander leaves.
• Onion Rasam is ready to serve with hot rice.

Notes:

1. You can chop few tomatoes and add it to the rasam if you want bits of tomatoes.
2. You can pound few garlic pods and add it to the rasam. 
3. If you want you can use big onions also for this onion rasam.

Mavinakayi Saru | Raw mango rasam

Mavinakai saaru | Raw mango rasam is a simple and easy no cook rasam. I learnt this recipe from my friend who taught me the recipe of veg saagu, basically a Kannadiga dish. This mango rasam is very easy to make and doesn't involve any cooking process. I tried this today for lunch and it was a super hit. Suresh came home for lunch , enjoyed the rasam very much. I had the rasam with rice and also had as a soup too. I can this is a perfect bachelor recipe too. Thank you so much Meera for this raw mango rasam recipe.

Raw mango rasam recipe

  Preparation Time : 15 mins | Cooking Time : 1 min|Serves: 4-5


    Raw mango  1 cup
    Green chili  2
    Salt  as needed
    Coconut  3 tsp
    Water  2 cups
    Coconut oil  2 tsp
    Mustard seeds   1/4 tsp
    Urad dal  1/4 tsp
    Asafoetida  2 pinches
    Jeera |cumin  2 pinches
    Curry leaves  few
    Mor milagai or red chili  2
     
     

Method:

• Peel the skin of the mangoes and cut them into big chunks.
• Grind the mango, green chili, salt and coconut into a fine paste. Add little water if needed.
• I forgot to add coconut, so added 3 tsp of coconut milk in the last. 

• Strain the mixture using 2 cups of water. 

• In a small pan heat coconut oil and add mustard seeds,urad dal,jeera, asafoetida and the mor milagai or red chili.
• Once the mustard splutters and the dal turns golden brown add this to the mango water.

• Add curry leaves.
• Since i didn't add coconut, i added 3 tsp of coconut milk to the rasam and mixed it well. 
• Rasam is ready.
• Serve this rasam with hot plain rice and any curry of your choice. 

Notes:

1. The rasam will be in room temperature only. So serve it with hot rice.
2. If you do not have added coconut while grinding, add coconut milk in the last.
3. Mor milagai can be replaced with red chilies. 

Thakkali Sambar recipe | Easy tomato sambar

Thakkali sambar | Tomato sambar is an easy sambar recipe, generally made as a side dish for idli | dosa | Ven pongal. My grandmother makes thakkali sambar whenever she runs out of veggies in the kitchen. That she makes in the same way as we make drumstick sambar. This tiffin sambar recipe i followed the method which our neighbour aunty in Madurai used to make. As i got a huge pack of  super ripe tomatoes from little India, i thought i will make this easy tomato sambar. I have made a video of tomato sambar too. Try this at home and let me know how it turned out.
Check out my

• Thakkali kuzhambu
• Tomato pickle

Neem flower Rasam | Tamil New year recipes

Neem flower rasam |vempam poo rasam is made in all South Indian homes on Tamil New year | Tamil varusha pirappu. I have already posted the veppam poo rasam of my mil's version few years back. Though i am not a big fan of this neem flower rasam, this version i loved it very much. I learnt this from my cousin who taught me when she visited me few months back. I have posted a garlic rasam(with coconut milk), which i learnt from her. This is yet another flavourful and tasty neem flower rasam, which is her signature recipe too. As Tamil new year is coming up in few days (April 14th), i wanted to post this recipe of neem flower rasam |vempam poo rasam. Check out my full collection of Tamil new year recipes.