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South Indian Style Five Bean Curry

We love all kinds of legumes in any form - be it a curry, pulao or a simple sundal. Beans, pulses and lentils are a great source of carbohydrates, protein and fiber and an ideal meat substitute for vegetarians and vegans. Legumes are an inexpensive source of protein, with a low amount of calories and keeps you fuller longer which in turn prevents any unnecessary snacking! They are cholesterol-free and contain no saturated fat.

Today I'm sharing a delicious spicy five bean curry which can served with roti/phulka and rice. This South Indian style curry takes about 45 minutes. You can add any choice of beans, I used red kidney beans, chickpeas, lima beans, butter beans and black eyed beans. Canned beans also works and save a bit of time too! The main spice that imparts flavor to the curry is the South Indian staple - sambar powder. We love the curry to have that extra kick of spice, so please adjust the chillies if you prefer less spice. I served with rice, boiled eggs and cucumber. Off to the recipe now!


{ South Indian style mixed bean curry}
Serves 4-5


2 cups cooked mixed beans
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds / jeera
½ tsp fennel seeds / saunf / perumjeeragam
¼ tsp asafoetida / hing
1 sprig curry leaves
6 cloves garlic, minced
½ inch ginger, minced
3 green chillies, finely chopped
2 large onion, finely chopped
½ cup tomato puree
¼ tsp turmeric powder
2 tsp red chilly flakes
2 tsp sambar powder
½ tsp black pepper powder
¼ tsp fenugreek powder / vendhaya podi
Salt to taste
¼ cup thin coconut milk
1 tsp lemon juice
¼ cup chopped coriander leaves


1. In a large pan or kadai, heat oil. Add mustard seeds and once it pops add cumin seeds, fennel seeds, asafoetida and fry till golden.

2. Add the curry leaves, garlic, ginger, onion and fry till the onion starts getting golden.

3. Add the tomato puree, turmeric powder, red chilly flakes, sambar powder, pepper powder and fenugreek powder. Cover and cook for 10 minutes stirring in between.

4. Add 1 cup water, salt and cover and cook again for 10-12 minutes or till the gravy has thickened stirring in between.

5. Add the beans, coconut milk, 1 cup water, adjust the salt and mix well. Cover and cook for another 10 minutes.

6. Remove from heat and add the lemon juice and coriander leaves.

Notes and Tips
  • Please adjust chillies according to your spice preference.
  • You can add any beans of your choice.

Chocolate Banana Flax Almond Meal Muffins #BreadBakers

Wish you all a very happy and fun filled New Year! I know I have been missing from the blog for sometime and keep saying I will be regular, but life got little busy and blogging took a back-step. With things settled down, I hope to blog regularly 😊 I'm starting this New Year with a healthy muffin recipe which I baked as part of the Bread Bakers. Our host Pavani of Cook's Hideout asked us to bake a healthy bread with or without yeast which can be using whole grains, no sugar, gluten-free etc.

I found this delicious and healthy muffin recipe in Ambitious Kitchen. This muffin is made with almond meal and flax seed meal and the good thing is there is no sugar, no butter and just 1 tablespoon of oil. I did little tweak and added some cacao powder and maple syrup as my bananas were not that sweet. The muffins were less sweeter, but the chocolate chunks added that extra sweetness. I used dark chocolate bar, but you can use one with less cocoa. Whether you are following a healthy diet or not, try these moist and soft muffins. I'm sure you and even kids will love it!


{ Almond meal and flaxseed meal muffins with banana and chocolate }
Makes 10 muffins


1 3/4 cup almond meal
1/4 cup flaxseed meal
1 tbsp cacao powder
1 tsp baking soda
1/8 tsp salt
2 medium ripe bananas, mashed
1 egg
1 tbsp olive oil
1 tbsp white vinegar
1 tsp vanilla extract
4 tbsp pure maple syrup
2 tbsp milk milk
70 gram dark chocolate bar, roughly chopped


1. Preheat the oven to 180 C | 350 F. Line a muffin pan with paper liners.

2. In a mixing bowl, add almond meal, flax, flaxseed meal, cacao powder, baking soda and salt and whisk well.

3. In a large mixing bowl, beat the egg and add mashed banana, maple syrup, oil, vinegar and milk. Mix until smooth and creamy.

4. Add the almond meal mixture and mix until just combine. Fold in the dark chocolate chunks, leaving few aside to sprinkle on top.

5. Scoop the muffins batter into the paper cups and sprinkle the remaining chocolate chunks.

6. Bake for 20-23 minutes or until toothpick comes out clean. Cool on a wire rack.

Notes and Tips
  • Cacao powder is optional. You can substitute with cocoa powder.
  • Maple syrup is optional. My bananas were not that sweet so I added maple syrup.
  • Original recipe calls for apple cider vinegar.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

Breads with Natural Sweeteners


Moru Keerai | Spinach in Coconut Yogurt Gravy

I'm "finally" back after a long gap!!! Things have been pretty crazy past few weeks and blogging took a back seat. The festival season is over and I hope all of you enjoyed eating the snack & sweets. Today I'm posting an almost forgotten recipe of Tamil Brahmins, passed on by m mother-in-law.

Moru keerai is simple and healthy dish made with spinach in a coconut and yogurt gravy. Palak is the most easily available green here so I have used that, but you can use other greens like arai keerai, mulai keerai etc. Apart from chopping the spinach fine, this dish comes together really quickly. Serve with rice and any thoran/mezhukkupuratti of your choice.


{ Spinach in a coconut and yogurt gravy}
Serves 2-3


3 cups finely chopped spinach
3/4 cup sour curd/yogurt
Salt to taste

To grind:
1/2 tsp oil
1/3 cup grated coconut
1/4 tsp fenugreek seeds / vendhayam / methi seeds
1/2 tsp cumin seeds / jeera
3-4 dry red chillies

To temper:
1 tsp oil
1 tsp mustard seeds
1 dry red chilly, broken
1 tsp split urad dal


1. In a small pan, heat 1/2 tsp oil and fry the red chillies and fenugreek seeds.

2. Grind with coconut, cumin seeds to a smooth paste.

3. In a kadai add the chopped spinach, 1/4 cup water and cook till the spinach is wilted.

4. Add the ground coconut paste, salt and cook for another 3-4 minutes.

5. Whisk the curd well and add to the spinach. Cook till the curd starts to froth. Remove from heat.

6. In a small pan, heat oil and add mustard seeds, red chilly and urad dal. Once dal turns golden, pour into the curry.

Notes and Tips
  • Adjust the number of red chillies according to your spice preference,
  • I used palak here, you can use other variety of greens.
  • If your yogurt/curd is not sour, add little tamarind while cooking the greens.

Mushroom Peas Curry | Dhingri Matar

It's been a while since I posted a new recipe on the blog. Every time I sit to draft the post, something comes up and then I keep postponing it. So finally here I'm today with a new post.

Dhingri matar is a semi-gravy rich and delicious curry with mushrooms and green peas cooked in a thick spicy tomato gravy. It can be served with jeera rice, roti/phulka or any pulao. This mushroom peas curry can be prepared in 30 minutes. Do try this and let me know how you like it.


{ Mushroom and green peas in a spicy tomato gravy }
Serves 3


1 tbsp oil
½ tsp cumin seeds / jeera
1/8 tsp fennel seeds / saunf
1 big onion, chopped
1 tsp ginger-garlic paste
½ cup tomato puree
¼ tsp turmeric powder
½ tsp red chilly powder
1 tsp coriander powder
¼ tsp crushed black pepper
10-12 button mushrooms, quartered
½ cup green peas
8 cashewnuts, powdered
¼ tsp garam masala
Salt to taste
Coriander leaves to garnish


1. In a kadai, heat oil and add cumin and fennel seeds. Once it sizzles, add onions and saute till they turn golden.

2. Then add ginger-garlic paste and fry for 2-3 minutes or until raw smell goes.

3. Add the tomato puree and fry for 2 minutes. Then add turmeric powder, red chilly powder, coriander powder, crushed black pepper and fry for a minute.

4. Cover and cook for 5- minutes or till the tomatoes and spices have cooked well.

5. Add the mushrooms and saute for 2 minutes. Then add the green peas, powdered cashews, ½ cup water, salt and mix well.

6. Cover and cook in medium heat until the mushrooms have cooked, about 4-5 minutes. Mushrooms will leave water, so there is no need to add more water.

7. Once the mushrooms have cooked, add garam masala and coriander leaves. Remove from heat

Notes and Tips
  • If using fresh green peas, cook them first and add to the curry.

Kerala Parippu Curry | Sadya Recipes

Onam festival is nearing and you must be all planning for the Ona sadya. Parippu curry is one of the essential dishes of a Kerala sadya. It is made with split yellow moong dal (lentils) with ground coconut paste and tempered with shallots. Parippu curry is the first thing we eat mixing it with rice and ghee before going for the first course with sambar.

On normal days too you can prepare this lentil curry and you just need pappadam or chips and pickle as accompaniments. If you like to have some vegetables on the side, bhindi (vendakkai) fry or any mezhukkupuratti will pair well with parippu curry. Try this parippu curry for your Ona sadya this year and enjoy with family.


{ Kerala style lentil curry with yellow moong dal and coconut }
Serves 2-3


½ cup cheruparippu / yellow moong dal
¼ tsp turmeric powder
Salt to taste

To grind:
⅓ cup grated coconut
3-4 green chillies
½ tsp cumin seeds / jeera

To temper:
1 tbsp ghee
1 tsp cooonut oil
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
2-3 shallots, sliced


1. Dry roast the dal for 3-4 minutes or until nice aroma comes. The dal should not change color.

2. Once cool, wash the dal and pressure cook with 2 cup water and turmeric powder for 3 whistles or until soft. Mash the dal and set aside.

3. Grind coconut, green chillies and cumin seeds to a smooth paste adding water as required.

4. In a kadai, add the cooked dal, coconut paste, 1 cup salt and mix well. Bring to boil and boil for few minutes, about 5-6 minutes.

5. In a small pan, heat ghee and add mustard seeds. When it splutters add red chillies, curry leaves and shallots.

6. Fry the shallots till soft. Pour over the dal and mix.

Notes and Tips
  • This curry is made with yellow moong dal only. Other lentils will give different flavor to the curry.
  • You can adjust the red chillies according to your spice preference.

Instant Wheat Flour Banana Appam

Gokulastami is approaching and appam, vella aval, seedai, thattai and murukku are the most neivedhyam (offering) prepared for Lord Krishna. Traditionally nei appam is made with rice and requires little planning ahead like soaking the rice and grinding. Last year my mom shared this instant and easy appam recipe with wheat flour and banana. It turned out soft and was equally tasty as the rice flour ones. Since it does not require any soaking or grinding, this recipe is perfect for working women and beginners. 

Try this instant appam for Janmashatami this year. Take a look at other recipes in the blog for Gokulashtami / Sri Krishna Jayanthi:


{ Instant appam with wheat flour and banana }
Yields 21


1 cup wheat flour
1 tbsp rice flour
1 banana, medium-sized
¾ cup grated jaggery
¼ tsp cardamom powder
2 tbsp grated coconut
Oil + ghee, as needed for frying


1. Heat a saucepan and add the jaggery and ½ cup water. Dissolve the jagggery completely. Strain to remove impurities and set aside to cool.

2. In a mixing bowl, mash the banana with a fork. Add the wheat flour, rice flour, cardamom powder, coconut and mix well.

3. Add the jaggery and mix well to form a lump-free batter. Add more water as required. The batter should be thick and pouring consistency.

4. Heat a paniyaram pan and add oil + ghee. Pour spoonful of batter into the holes and cook till both sides turn golden brown.

Notes and Tips
  • Depending on the sweetness of your jaggery and banana, you can reduce/add the amount of jaggery. 
  • You can add coconut bits (thenga kothu) instead of grated coconut.
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