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Red Coconut Chutney


Grated coconut - 1/2 cup
Red chillies - 4 to 5 (adjust spice according to your taste)
Roasted bengal gram/Pottu kadalai - 1 tsp
Shallots/Small onion - 4 to 5
Salt - to taste

Mustard seeds - 1 tsp
Curry leaves - few
Red chillies - 1, halved
Oil - 1 tsp


1. In a mixer, grind together coconut, red chillies, bengal gram, shallots and salt adding little water to make a little coarse paste. Add water according to your required consistency and adjust the salt.

2. In a tadka pan, heat oil. Add mustard seeds and red chillies. When crackling add the curry leaves and pour into chutney and stir.

Serve with dosa/idli.


Mullangi Sambar | Radish Sambar


Mullangi/Radish - 2 medium, cut into round slices
Capsicum - 1 small, big dices
Onion - 1 medium, quartered
Pigeon peas/Toor dal - 3/4 cup
Tamarind - 1 lemon size ball
Turmeric powder - a pinch
Salt - to taste
Coconut oil - 2 tsp
Coriander leaves - to garnish

Masala to roast & grind:
Grated coconut - 1/4 cup
Red chillies - 4 to 5
Coriander seeds - 1 tbsp
Fenugreek seeds - 1/4 tsp
Garlic - 2 pods (optional)
Onion - 1 small, quartered
Tomato - 1 small, quartered
Curry leaves - few

Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Red chillies - 1, halved
Curry leaves - few
Asafoetida - a pinch

Vegetables and Ground Masala

1. Pressure cook the pigeon peas/toor dal with enough water and a pinch of turmeric powder. Mash and keep aside.

2. Soak the tamarind in 2 cup water and extract the pulp.

3. In a pan, heat 1 tsp oil. Add the ingredients for the masala except tomatoes and roast. Cool and add tomatoes and grind to a paste adding little water.

4. In the same pan, add 1 tsp oil and fry the radish for 5 minutes till the raw smell goes. Keep aside. Then fry the onion and capsicum for 2 minutes and keep aside.

5. In a vessel add the tamarind water and bring it to a boil. Once boil comes, add the radish and cook in the tamarind water.

6. When radish is 3/4th cooked, add the capsicum, onion and the ground masala and stir well. Boil well for around 10 minutes.

7. Add the toor dal and salt. Stir well and simmer for 5-6 minutes.

8. Heat oil in a tadka pan and add mustard seeds, red chillies and asafoetida. When crackling, add curry leaves and pour into sambar. Garnish with coriander leaves.

Serve hot with rice or idli/dosa.


Koorka Mezhukkupuratti | Chinese Potato Fry

Koorka or Chinese potato are small round tuber "potatoes", that are pleasant in flavor, with a moist and grainy texture mainly used in Kerala and Tamil Nadu.

Cleaning koorka is a laborious task. In olden times, the skin was peeled by putting the koorka in a sack and beating it on the ground till the skin peels off!

How to clean koorka:

Wash the koorka in water numerous times till the dirt and sand is completely gone. Now days we get cleaned koorka but if you got unclean ones, soak in water overnight.

There are 2 ways to remove skin of koorka. Easiest way is cook them in pressure cooker for 1 or 2 whistles or 5 minutes which will make it easier to peel the skin. Peel the skin immediately after removing from cooker and wash well.

Second way is to remove the skin using a knife or peeler, which is bit time consuming. If you do not want to compromise on the taste, you can go for the second method but I being the lazy kind went for the easier option.

After removing the skin wash well and cut the koorka into small cube size pieces. Put koorka in water until they are ready to cook to prevent them from turning brown.


Koorka/Chinese potato - 4 cups
Shallots/small onions - 1 cup, sliced
Mustard seeds - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli flakes- 2 tsp
Salt - to taste
Coconut oil - 1 tbsp


1. Heat oil in a cheenachatti/kadai and add mustard seeds. Once they crackle, add the sliced shallots and fry till they are red.

2. Add the koorka, turmeric powder and salt. Stir well and cover and cook till koorka becomes soft.

3. Once the koorka is 3/4 cooked, add red chilli flakes and little more oil and fry them in low flame, stirring them occasionally till they are slightly brown.

Serve hot with rice.


Cherupayar Thenga Pal Curry

A healthy and mildly-spiced Kerala style curry prepared with green gram (moong dal) and coconut milk. It goes well with chapathi, puttu and appam.


Green moong dal/ Cherupayar - 3/4 cup
Onion - 1 big, chopped
Tomato - 1 big, chopped
Ginger-garlic paste - 1 tsp
Curry leaves - few
Green chillies - 2, chopped
Asafoetida - a pinch
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilly powder - 1 tsp
Cumin seeds - 1 tsp
Potatoes - 2 medium, boiled and cut into big cubes
Coconut milk - 1/2 cup
Coriander leaves - 1 tbsp
Oil - as required
Salt - as required


1. Pressure cook the moong dal with enough water and a pinch of turmeric powder until the dal is soft but not mushy.

2. In a kadai, heat oil. Add cumin seeds and when it splutters, add asafoetida, onions, ginger -garlic paste, green chillies and curry leaves. Saute till onions are pink.

3. Add the tomatoes, turmeric powder, coriander powder and red chilly powder. Mix well and fry till oil separates.

4. Add the cooked moong dal, salt and required quantity of water to make it a medium gravy. Boil for 5 minutes.

5. When boil comes, add coconut milk and boil for another 2-3 minutes. Add coriander leaves and mix well.

Serve hot with chapathi.

Peanut Flavored Baby Potatoes

Spicy Peanut Potato Curry


Baby potatoes - 1/2 kg
Onions - 2 small, very finely chopped
Curry leaves - 6 to 8, roughly chopped
Roasted peanut coarsely powdered - 2 tbsp
Coriander seeds - 2 tsp
Ajwain - 1 tsp
Fennel seeds - 1 tsp
Peppercorn - 1 tsp
Cumin seeds - 2 tsp
Red chilly flakes - 1 1/2 tsp
Amchur powder - 1 tsp
Ginger-garlic paste - 2 tsp
Thick curd - 1 tbsp
Salt - as required


1. Wash the potatoes and peel the skin. Prick with a fork all over.

2. Coarsely powder coriander seeds, ajwain, fennel seeds, peppercorn, cumin seeds and red chilli flakes.

3. Mix 1 tbsp oil, ginger-garlic paste, coarsely powdered spices, amchur powder, thick curd and salt. Add this to the potatoes, mix well and marinate for 1 hour.

4. In a pan, heat oil. Add finely chopped onions, curry leaves and little salt and fry till onions are golden brown.

5. Add the marinated potatoes. Close lid and cook till potatoes are cooked. Check salt and add if required.

6. Once potatoes are cooked, add the roasted peanut powder and fry for 10 minutes.

Serve hot.

Aloo Gobi | Potato Cauliflower Fry

I make chapathi/roti/phulka couple of times a week. My major dilemma is deciding on what curry or side-dish to make. Though there is no scarcity of Indian vegetarian curries and side-dish, the difficulty is in deciding and of course, looking for the most easiest one with the vegetables I have in hand. I have tried writing up meal plans for the whole week, but unfortunately it never worked for me! 

Among those hundreds of curries in the Indian cooking repository, one of the most common yet popular curries you will find in India and also in almost all Indian restaurant menu is the classic Punjabi Aloo Gobi. It is a vegetable dish made with potatoes, cauliflower tossed in a mix of Indian spices and herbs. This dry sabzi can be served with roti/chapathi/phulka (whole-meal flatbreads), goes well as a side-dish with rice and dal (lentils) or with any pulao and jeera (cumin ) rice.

Every household will have their own way of making aloo gobi. The authentic Punjabi Aloo is made by sauteing onions and tomatoes along with the spices. Then potatoes and cauliflower are then slow-cooked in the onion-tomato mixture. I find this method little bit time and "oil" consuming!!! Sometimes the vegetables get half-cooked or cauliflower turns into a mush. After several attempts and recipe tweaks, here is my perfected version of aloo gobi.

The one thing I always do is half-cook the potato and cauliflower and fry them slightly in little oil. You can skip this step if you want to reduce the total cooking time but the frying enhances the flavour and retains the shape of the veggies. Tomatoes are one of the key ingredients and I prefer using tomato paste over freshly chopped tomatoes or tomato puree for this dry dish. The spices should not overpower the dish, so add less spices to get the maximum flavour. Cumin (jeera) powder, coriander powder and garam masala are a must and you can add green chillies or red chilli powder according to your spice preference. A big pinch of dried fenugreek leaves (kasuri methi), squeeze of lemon and few sprigs of fresh coriander leaves at the end packs more flavour into this simple vegetable curry. 


Potatoes - 2 big, cut into cubes
Cauliflower - 1 medium, cut into florets
Onion - 2 medium, finely chopped
Tomatoes - 3 medium
Green chilly - 1, chopped finely
Ginger-garlic paste - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Red chilly powder - 1 1/2 tsp
Garam masala - 2 tsp
Milk - 1 tbsp
Jeera powder - a pinch
Cumin seeds - 1 tsp
Fennel seeds - a pinch
Ajwain - a pinch
Kasuri methi - 2 tsp
Coriander leaves - 1 tbsp
Salt - as required
Oil - 3 tbsp


1. Heat 1 tbsp oil in a kadai. Add the potatoes and the required salt. Close lid and cook the potatoes. Once its cooked, fry the potatoes for 5 minutes. Remove and keep aside.

2. Put the cauliflower florets in boiling water with a pinch of turmeric powder for 5 minutes. Drain and wash the florets in cold water. Add 1 tbsp oil in the same kadai and add the cauliflower florets, salt and fry till its cooked and slightly brown. Remove and keep aside.

3. In the same kadai, add 1 tbsp oil. Add cumin seeds, fennel seeds and ajwain. Once it crackles, add onions and ginger-garlic paste. When raw smell goes, add the green chillies, jeera powder and fry till onions becomes golden brown.

4. Puree the tomatoes. Once onions are golden brown, add the tomato puree, little water and salt. Cook till oil separates.

5. Add turmeric powder, coriander powder, red chilly powder and milk. Cook for 5 minutes.

6. Add the fried potatoes and cauliflower, garam masala and mix well. Close lid and cook for 10 minutes.

7. Add kasuri methi and coriander leaves, mix well and serve hot.