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

Raw Mango Chutney recipe , Mango Thogayal

Raw mango thogayal, Raw mango chutney, a flavourful chutney | thogayal recipe using mango and other Indian condiments. I have heard about andhra style raw mango pachadi, thogayal and also tried a version using moong dal few years ago. But somehow i felt it was too sour and so i didn't post that. This recipe i got i recently tasted in a Mango competition, where i went as a judge. Though the recipe didn't win the prize, the taste was totally awesome. I wanted to give it a try as we all are a big fan of thogayal. The recipe is close to Varehvah chef's recipe, thank you Mrs.Heena Dave for introducing this recipe to me. The recipe was similar to my Kovakkai thogayal and beetroot chutney. As the raw mango is in season now, do try this raw mango recipe and let me know how it turned out.

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.

Narthangai Kuzhambu | Narthangai Pachadi recipe

Narthangai Kuzhambu | Narthangai pachadi is made with Citron, a seasonal fruit. Some people call it as kedarangai too. It is also called as Kaffir lime. This is widely available in South east asia and we South Indians make narthangai rice,Narthangai oorugai(both wet and dry version),Narthangai rasam and this pachadi too. Two weeks back when I went to Chennai for a family function,my mom packed few Narthangai for me. I made pachadi after coming back. The recipe is similar to the Orange peel pachadi recipe. 
During my childhood days i somehow don't like this pachadi. My mom,paati and my sister used to love this and me and appa never enjoy this. But somehow after marriage things changed and i started eating this pachadi. My mil's house they don't make this one but she makes the dry narthangai oorugai. I love the way she cuts the fruit using the aruvaalmanai,the traditional cutter. I used up the remaining citron for making panagam,by replacing lemon with narthangai.

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.

Pottukadalai Thuvaiyal recipe | Thogayal recipes

Pottukadalai thuvaiyal is a super quick and easy recipe, i can say it is a perfect Bachelor recipe too. I have tasted this many times during my childhood days. Our neighbor aunty used to make this,usually on a lazy day. Whenever she doesn't have mood to cook or went out she makes this pottukadalai thuvaiyal and garlic rasam. We always make Thengai thogayal or paruppu thogayal at home. Recently i learnt this recipe from my cousin's mother in law. It tasted very similar to the one which we had during our childhood days. As i have guests around i have few scheduled posts for this week. Try out this simple thuviayal recipe and enjoy your meal.

Kurukku Kalan recipe, Kerala kalan recipe

Kerala Kurukku Kalan recipe is a  coconut based yogurt gravy, usually take in Onam sadhya menu. I haven't explored much into authentic Kerala recipes, but this time i wanted to try out some popular Onam sadhya recipes. My mami, from whom i learnt chakka varati recipe, whose cousin i met in India during a wedding. She is basically from Cochin and shared with me few authentic Onam sadhya recipes. Later i clarified my doubts over phone before trying out the recipe. Thank you so much Viji for sharing the recipes and patiently answering my queries. Let's learn few more Kerala style recipes in this week.
Traditionally Kerala kalan is made with yam and nendram banana. Since i didn't get the Nendram banana nearby my place, i added only yam. You can add raw banana(vazhakkai) too.
Check out some collection of Kerala Onam sadhya recipes from Jeyashris kitchen.

Lasooni dal tadka recipe, Garlic dal recipe

Lasooni dal tadka | lasuni dal is a simple dal recipe made with the addition of lot of garlic. I have given this recipe for Aval vikatan supplement 3 years back. While i was going through those books, i thought i will post this easy dal recipe. This can be had as an accompaniment with plain rice or with chapathi or paratha. Adding lot of garlic gives a nice flavour to the dal and also enhances the taste.
Check out my other dal recipes

• Dabba style dal
• Carrot dal fry
• Masoor dal tadka

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. 

Ridge gourd dal recipe - Peerkangai dal

Ridge gourd dal | peerkangai paruppu is a simple dal recipe, perfectly accompanies with rice and roti. Ridge gourd, takes place more often in my kitchen always in the form of thogayal. Few days before i got a pack of 4 super fresh ridge gourd from a nearby Indian store. They were tiny and too fresh and i wanted to try out a new recipe using ridge gourd. Already i have posted a andhra style mango dal recipe and tried a recipe similar to this using ridge gourd |peerkangai. It turned out very well and we all enjoyed this for lunch along with hot steamed rice.

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. 

Parangikai kuzhambu | Pumpkin kuzhambu recipe

South Indian gravy recipes

Parangikaai | pumpkin we used to put in sambar or vatha kuzhambu and personally i love parangikaai vatha kuzhambu very much. The natural sweetness of the parangikaai gives a delicious taste to the spicy south indian gravy. Recently when i was chatting with my friends, one of them shared the recipe of parangikai getti kuzhambu (thick gravy). The recipe sounded so easy and i have all the ingredients in hand and tried it on the same day. It was a super hit at home. I have shared this in jeyashris kitchen instagram too. Follow me on instagram and get daily updates on what's happening in my kitchen.

Orange rasam recipe| Rasam recipe

Orange rasam recipe is similar to the Kalyana rasam which i posted long back. Rasam is a staple food in the main course in every south Indian home. I have tried the Mountbatten Mani iyer's rasam, which was introduced to me through Rakesh of puliyogare travels, when we did the cookery show together in Singapore last year. I recently attended Mount mani iyer's cookery show in Chennai, in that he taught the same rasam replacing water melon with ilaneer(tender coconut water). The ilaneer rasam tasted very well too. As oranges are in season now, wanted to try the same rasam with orange juice. Believe me, the house was filled with awesome aroma of freshly ground rasam powder . When i posted the eeya chombu rasam in instagram yesterday, everyone was asking for the recipe of orange rasam. So today i am sharing the recipe of orange rasam, try this at home and let me know how it turned out.

Nellikai Thayir pachadi | Gooseberry raita recipe

Nellikai thayir pachadi | gooseberry raita is a simple and easy raitha made using gooseberry. Generally we make this during dwadesi, which is the next day of ekadesi fasting. We also make agathi keerai curry on dwadesi. Though gooseberry very good for health they say we should eat this after sunset, as it is a body coolant. This nellikai thayir pachadi is made in a jiffy and you do not require any palnning before to make this recipe. Yesterday being Vaikunta Ekadesi we make this nellikai thayir pachadi today for dwadesi.

Schezwan Soya chunks Manchurian | Indo Chinese Recipes

Soya chunks rarely takes entry in my kitchen but i ensure to cook in a best way so that it will be consumed by all. Schezwan sauce | Sichuan sauce recipe i have posted long back. I used the sauce in fried rice and pineapple fried rice too. I wanted to make schezwan paneer manchurian but finally ended up in making soya chunks manchurian with schezwan sauce. It paired up well with veg fried rice and we had a hearty Indo Chinese meal for lunch.
Check out my other soya chunks recipes

• Soya chunks biryani
• Soya chunks cutlet
• Soya chunks pepper fry