Garlic rasam recipe with coconut milk| Rasam recipes

Poondu rasam with coconut milk

Garlic rasam with coconut milk, an aromatic south Indian rasam recipe, even can be had as a soup. Few weeks back we have my cousins here and  we roamed around the city crazily and had loads of fun with them. As we all are foodies, while talking about rasam, my cousin shared with me this recipe of garlic rasam with coconut milk, which she learnt from her mil. Though i make garlic rasam regularly and also posted the recipe long back, this version sounds so different and interesting. I tried the garlic rasam yesterday and it turned out very well. The rasam accompanied by hot rice and potato curry was totally out of the world. Try this rasam for this cool weather and let me know how it turned out.

This is a scheduled post and i will reply to your mails and messages soon.  Thanks for your kind understanding. 

Undhiyu recipe | Gujarati Undhiyu

Undhiyu is a popular gujarati recipe made with veggies which are specially available during winter. In Tamilnadu we make 7 kari kootu and thalagam during winter season with speically available winter vegetables like mochai. A similar type of  mixed vegetable is made with seasonal veggies in Gujarati cusine too. Suruti papdi is one of the main vegetable in this undhiyu and it is similar to the mochai but smaller in size. The use the whole one as such in the Undhiyu. The main spice which gives flavour to the curry is the blend of ajwain(omam), coriander leaves, green chili and coconut. Also we can say the spice mixture is similar to the aviyal with the domination of coconut in it.
Though i have heard the name of this dish, never know how it is made. They make methi muthias and deep fry this or steam it and add to the Undhiyu.

 Last week a friend of mine messaged me that her hubby is going to mumbai and will get all the winter vegetable from there to make this Undhiyu recipe. She asked me whether i am interested to post the recipe in my jeyashri's kitchen. I readily accepted and she also taught me how to make undhiyu too. This is the recipe she learnt from her mil, so if you have any idea of more authentic version please leave it in the comments section.  As in my opinion, even if you do not have few ingredients, just try it out with the country veggies available in the market and enjoy this delicacy. Thsi is a semi dry masala,  generally served with pooris, we had with plain rice and papad. Just use a handful of all veggies, it will give a good volume.

Sukku Milagu Kuzhambu | South Indian gravy recipes

Sukku Milagu kuzhambu - Recipe With video

Sukku Milagu kuzhambu is a south Indian gravy, made with freshly roasted pepper, dry ginger(sukku) and few other Indian spices. We make Milagu kuzhambu but this is one is slightly different form that. Few days ago, while i was cleaning  my cupboard, found a collection of old cookbooks which i had bought few years back. While i was going through the few books, i saw this sukku milagu kuzhambu and tried this today at home. From the morning it was raining here badly and so i thought this would be perfect for the rainy weather. I made Vazhaithandu (banana stem) paruppu usili to pair with this sukku milagu kuzhambu.

Ginger thogayal recipe | Inji thuvaiyal | Ginger chutney recipe

Ginger thogayal | inji thuvaiyal is a south indian variety of chutney variety, generally served with plain hot rice and ghee. This inji thuvaiyal is a perfect one which aids in digestion after all these diwali sweets and deep fried snacks. A perfect recipe which can be a best accompaniment for rice, idli, dosa or even chapathi too. Also i wanted to thank all you for the overwhelming support for the diwali recipes. I will continue to give my best in all my recipes. Try this easy thogayal |thuvaiyal at home and let me know how it turned out. Check out my thengai thogayal recipe and Peerkangai thuvaiyal. 

Keerai Molagootal recipe | Palakkad recipes

Keerai Molagootal is a traditional Palakkad recipe, which i wanted to post here for a very long time. Many readers asked me to post this molagootal recipe and even i have seen readers seraching for Keerai molagootal jeyashri's kitchen. This is nothing but a poricha kootu made with keerai. Though the name has molagu in this, we don't have molagu | pepper in this recipe. This kootu is a simple yet healthy South Indian gravy made with spinach and served with hot rice. Try out this palakkad speical keerai molagootal at home.  Check out my Vazhaipoo kootu , Mambazha pulissery.

Hotel sambar recipe | Sambar recipe

Sambar is the staple in the main coruse menu in all South Indian homes. I have already posted murungakkai sambar, arachuvitta sambar, kalyana sambar and many more in jeyashris kitchen. This sambar recipe is the same recipe in my sambar rice recipe. During my interaction with a marriage caterer for the recipe of vendakkai puli mandi, he told me few tips also and one among them is cooking the spices for the sambar in ghee. I have tried out few times after and it was a super duper hit at home. Varun, my little one who always eats idli | dosa with molagapodi loves this sambar a lot and he drank the remaining sambar in the bowl. Since this sambar is with toor dal, it goes well with rice and tiffin items too.  This exactly tasted like the hotel sambar. If you skip the onions it will taste more like kalyana sambar. Try it out at home and let me know how it turned out. I added mullangi | radish to the sambar.
Check out
Instant tiffin sambar                          Kalyana Sambar

 

Olan recipe | Onam sadya recipes

Olan | kerala olan recipe is a important recipe in the kerala onam sadhya menu. Other than sadhya it takes place in day to day cooking in Palakkad samayal. I have very less palakkad based recipes in jeyashris kitchen. Since i don't have any base and also surrounded by very less palakkad friends too. Recently one friend who shifted to my apartment, who hails from palakkad brahmin family, gave me the recipe of Olan and also the white pumpkin and karamani which is the key ingredient of olan.  So i just moved on and tried this easy recipe of Olan and it turned out well. It tasted like South Indian Aviyal and paired up well with rice and papad. Check out my other kerala recipes below.
Chakka pradaman       Palada prayasam

Kalyana Mor kuzhambu | Bonda morkuzhambu

Kalyana mor kuzhambu | wedding style mor kuzhambu, also called as bonda morkuzhambu , is a popular recipe served in Tamil brahmin weddings. I have posted my mom's version of mor kuzhambu long back and mambazha mor kuzhambu recently. Though i have heard from many relatives in the family adding coriander seeds to morkuzhambu, never tried that in my version. During my trichy trip 2 months back, my perimma was explaining me this Iyengar bonda morkuzhambu ( she told me this name) recipe to me. the way she explained made me to try this at home soon, but some how it got delayed. Finally i tired this last week and we all loved it very much. It tasted the same morkuzhambu which are served in weddings. Try this kalyana morkuzhambu at home and let me know how it turned out.  We also make paruppu urundai morkuzhambu, with the same style but for that the dal miture will be steamed. Will post that version latter. Check out my

• Kalyana rasam
• Kalyana sambar

Ginger Lemon Rasam | South Indian Rasam recipes

Ginger lemon rasam | Inji elumichai rasam, is a simple south indian rasam with lemon, ginger and tomato as a major ingredient. This rasam did not include tamarind or sambar powder. So you can try this easy and simple South Indian lemon ginger rasam at home. Also this rasam can  be had as a soup too. Overall i can say it is a perfect one for Rasam lovers. Though we make lemon rasam at home, this varition of lemon rasam is quite interesting. I learnt this from my mom's sister(my perimma), recently. She didn't mention to add ginger but i wanted to make a slight variation so i added ginger to this rasam. Check out my

• Kalyana rasam
• Pineapple rasam 

Vendakkai puli mandi recipe | South Indian gravies

Vendakkai puli mandi , is basically a chettinad recipe, with vendakkai | ladies finger based gravy, pairs well with plain rice. Though i have heard this, happened to taste this in my neice wedding, i recently attended in India. Me and my sister got hooked up by its taste and asked the person who was serving, the name of the dish. Then we both went straight into the kitchen and looked for the chief cook and asked him the recipe. He was bit busy that time and gave his phone number and asked me to contact him the next day. So after the wedding got over, the next day i called the chief cook (Mr. Janakiraman)  and he patiently explained the recipe and also clarified my queries on few other authentic recipes too.
Check out my other south Indian gravy recipes

• Vendaya keerai kara kuzhambu
• Arai puli kuzhambu 

Aloo Baingan recipe | Potato and eggplant subzi

Aloo baingan (urulai kathrikkai poriyal) is a north indian style dry subzi  with potatoes and eggplant. I have noted down few recipes which i tasted during our trip, to London and Europe, and more than all liked by the kids. This aloo baingan subzi, we tasted on our first day of our trip. We all loved it very much and kids who generally don't take eggplant, loved it very much. So i tried this last weekend at home, and it was a super hit. This goes well with both  chapathi and rice. Stay tuned for more recipes coming up, which i learnt during my family holiday and my extended holiday to India for wedding.

Mango dal recipe | Andhra mamidikaya pappu recipe

Raw Mango dal | mamidikaya pappu is a popular dal recipe of andhra, the dal is cooked with raw mangoes and mild spices. As mango is in season, i thought i will post this mango dal recipe. the friend of mine from whom i learnt andhra pulihora taught me this mango dal too. It is a very easy recipe and it turned out very well. Try out this mango dal in this mango season and i am sure you will love this mamidikaya pappu . This goes well with rice and roti too. Check out my cut mango pickle and avakkai pickle too.

Pan fried Eggplant | Easy brinjal recipes

Pan fried eggplant | Pan fried aubergine  is a simple and easy recipe made using the big variety of eggplant. We generally make baingan bhartha or Kathrikkai gotsu using this big variety of eggplant. Amma makes bajji out of eggplants and we as a family loves the bajji a lot. From my childhood, we used to love eggplants and we get fresh home grown eggplants from one village lady, who delivers us regularly. This pan fried eggplant i wanted to try for a long time and finally made it last week. But that day i didn't have to time to click. Finally made it today and clicked the pictures. The first time i had with rotis and today i had with rice and rasam. Both ways it tasted yummy. See the notes section for variation of the recipe.

Vendhaya keerai kara kuzhambu | Methi leaves gravy

South Indian kuzhambhu recipes

Last weekend when i went to the nearby Indian shop, found a fresh bunch of methi leaves there. After that made the vendaya keerai sambar and also methi thepla too. Just casualy looking for some methi leaves recipes around the net and found this vendaya keerai kara kuzhambu here. So i tried this yesterday and it tasted out of the world. I slightly tweaked the recipe according to my preference. The aroma of the kuzhambhu is filled around the house and enjoyed it very much.

Maravalli Kizhangu Chips | Tapioca Chips recipe

Home made kuchi chips recipe

Maravalli kizhangu| Tapiaco | Kappa|Cassava chips is a popular one in Kerala. I still remember eating kuchi chips during my childhood days more than potato chips. This chips we used to get everywhere easily and also in the pack of 250 grams it will be many as compared to the potato chips. But i never remember amma or paati making this at home. Only Vazhakkai chips is made at home so often as we have many vazhai maram at home. .As it is now the season of this maravalli kezhangu, my sister was insisting me to make something out of this. So i tried the kuchi chips which is one of my personal favorite. Only peeling the skin of the tapioca was bit difficult, other than that, the making of this chips at home was so easy. But my helper later told me there is an easy way to peel the skin and showed it to me. I will take the video of it next time and update it here. The chips can be served as a teatime snack or can be served with  rice too.

Erissery recipe | How to make erissery

Erissery is a kerala special dish made for Onam, and made mostly with yellow pumpkin,called as Mathanga erissery. I remember my mom makes this but i have never made tried this on my own or tasted it after marriage. As my athai is very fond of this erissery, she makes this more when she comes to our house for summer vacation. I asked my mom for the recipe and she sent me a voice note in What's app about how to make erissery. I am so happy that she started learning to operate smart phones. This version of erissery is my mom's way of making it and i am not sure the authentic kerala erissery recipe. It tasted so yum and i had it with rice and vendakkai curry.

VETHALAI RASAM | BETEL LEAVES RASAM RECIPE| PATHIYA SAMAYAL

Rasam is always a staple item in South Indian Cuisine. We make many varieties of  rasam. Vethalai or Paan leaves or Betel leaves also can be used in making Rasam. Betel leaves are good source of calcium and best for lactating mothers too. It helps in digestion of food and also relives stomach discomfort after having a heavy feast. As Janmashtami was over yesterday, we all must have ended up eating delicious sweets and snacks. Also after doing pooja at home most of us must be having Betel leaves | Paan leaves | vethalai at home too. So i wanted to post this Vethalai rasam today. I actually tried this after Tamil new year, but for some reasons i couldn't take the final pictures. But i tried it again today and clicked to post the recipe of Vethalai rasam. Check out my other recipes using paan leaves | vethalai | betel leaves - Sweet beeda, Paan juice .

DHABA STYLE DAL TADKA RECIPE| DAL TADKA

Dal tadka, though it is simple but many of our homes dal is a staple item. Especially for vegetarians, dal is the great source of protein. The way they make dal tadka in road side dhabas are always awesome. I still remember our travel to Haridwar from Delhi by road. It was some 12 years back and we told the driver that we want to eat food only in dhaba and not in any restaurants. Still when i think about the food the taste will come to my mind. The piping hot tandoori rotis, dal and subzis will be awesome and the tall glass of malai lassi is the highlight. I wanted to recreate the smae taste at home, but somehow, this masoor dal tadka was bit close but i won't say it was dhaba style. Last week when i was casually browsing for someother recipe, glued on this recipe of dal tadka here. I didn't alter anything and just followed the same recipe. It was exactly the same style of dhaba wale dal tadka. The smoky flavour gives the exact flavour of the dhaba style. Try this at home and i am sure your family will enjoy it.

THATTA PAYIR KULAMBU | KARAMANI KUZHAMBU

Thatta payir kulambu is a typical south indian gravy . I wanted to try this for a long time but i am very particular to try this with red colour thatta payir | cow pea beans. This gravy will taste god even with black channa or black eyed karamani too. My sister is here for a week and she bought this thatta payar for me from india. The recipe of thatta payir kulambu | karamani kuzhambu is shared by my friend and slightly tweaked the recipe according to my taste. We all loved it a lot and had it for lunch along with yam curry. Check out my other south indian kuzhambu recipes.
Ennai katrikkai kulambu, Poondu kuzhambu, Drumstick puli kuzhambu, Kara kuzhambu.

GUTTI VANKAYA KURA| ANDHRA STYLE STUFFED BRINJAL RECIPE

Gutti vangaya kura is basically a dish from Andhra. I happened to taste this in a friend's place few months back. Hooked by the taste of this andhra style stuffed brinjals recipes, noted down the recipe from her. Last week while going to drop the kids to class, saw this cute brinjals | eggplants in the Indian store located there. They were so fresh too. Picked a pack of this keeping in mind to make the Gutti vangaya kura a popular andhra dish, made during weddings too. Everyone has their own touch of making this dish but i adopted this from my friend's recipe, from whom i learnt andhra style pulihora.