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Kollu Kalathu Podi | Horsegram Dal Powder

Kollu, also called as Horsegram or Muthira in malayalam is a thin oval shaped bean known for its nutritional and medicinal values. Kollu kalathu podi is a dry powder made of roasted lentils and kollu . Mix this podi with hot steaming white rice and gingelly oil/sesame oil and enjoy.

Parippu podi/ Dal powder is not something which was in my favorite list. But there was a phase in life, when we had to live on the pickles and powders that we had got from India. Dal powder mixed with hot steaming rice and a dollop of butter!!! Really yummy... Later when we came back to India, we often went to Andhra restaurants just to have some rice with dal powder and ghee. This kollu kalathu podi is little different in flavor from the usual dal powder we make, but still tasty and healthy too. And the credit of this recipe goes to my sweet mother in law.


Kollu/Horsegram - 1 cup
Whole urad dal/Uzhunthu - 1 cup
Toor dal - 1 cup
Channa dal/Kadalaparippu - 1 cup
Yellow moong dal/Cheruparippu - 1 cup
Red chillies 4 to 5 (adjust spice according to your taste)
Black pepper powder - 1/4 tsp
Salt - to taste


1. Dry roast all the ingredients separately except pepper powder till they turn lightly brown and gives a nice aroma.

2. Allow it to cool. Add salt, pepper powder and grind to a fine powder. Store in a dry container.

Serve with hot steaming white rice and gingelly oil.


Bhindi Fry | Vendakkai Fry

A simple and quick stir fry with vendakkai/bhindi, seasoned with turmeric powder and red chilly flakes. This stir fry goes well rice-sambar or rice-rasam or curd rice.


Vendakka- 1/4 kg
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli flakes - 1 tsp
Salt - to taste
Oil - 1 tbsp


1. Wash the vendakka and dry them. Cut them into 1/2 inch round pieces.

2. Heat oil in a pan and add mustard seeds. When it crackles, add the vendakka and mix well. Fry for 5 minutes, then add turmeric powder, salt and mix well.

3. Fry the vendakka till its cooked and sides turn brown and little crispy. Add red chilly flakes and stir for another for one more minute.

Nadan Mutta Roast | Kerala Style Egg Roast

Egg roast/Nadan Mutta Roast is Kerala specialty dish, made of boiled eggs cooked in a spicy masala. It is usually served as an accompaniment with appam and puttu or with chapathi and parotta.


Boiled eggs - 4, halved
Onion - 3 medium, finely chopped
Green chillies - 4 to 5, finely chopped
Garlic - 5 to 6, finely chopped
Ginger - 1 big piece, finely chopped
Curry leaves - few
Tomato - 3 big, finely chopped
Tomato sauce - 1 tbsp
Turmeric powder - 1/2 tsp
Cumin/ Jeera powder - 1/4 tsp
Coriander powder - 2 tsp
Red chilly powder - 1 tsp
Pepper powder - 2 tsp
Salt - to taste
Oil - 2 tbsp


1. Heat oil and add ginger, garlic and fry till the aroma of garlic comes out. Then add green chillies, curry leaves, onions, little salt and fry till onions turn golden.

2. Now add the tomatoes and cook till the tomatoes become mushy and oil separates. Add tomato sauce and mix well.

3. Then add turmeric powder, jeera powder, coriander powder, red chilly powder, pepper powder, salt, 1/4 cup and mix well. Cook till raw smell of masala goes and blends well.

4. Add the eggs and gently mix the eggs with masala. Cover and cook in low flame for 5-6 minutes. Remove from heat.

Serve hot.

Cheesy Vegetable Pasta

Pasta and vegetables cooked in a tomato and cheese sauce seasoned with Italian herbs and red chilly flakes.

Second Blog Hop Wednesday!! After the first blog hop, I was eagerly waiting for the next. This time I am paired with Kalyani of Sizzling Tastebuds. I have been following Kalyani's blog for quite sometime and was excited to be paired with her. Her blog has an amazing collection of recipes and I had a tough time deciding which recipe to choose from her blog. This time I thought of choosing something different from the usual stuff I have already posted in my blog. I finally settled on the Cheesy Veg Pasta.


Pasta – 1 cup
Onion –  1 big, sliced
Garlic – 4 pods, finely chopped
Capsicum – 1/2 cup, sliced
Tomatoes – 4 big
Green beans – 1/2 cup
Carrots – 1/2 cup
Cheese – 1 cup, grated
Mixed dried herbs - 1 tsp
Red chilly flakes – 1 tsp
Olive oil – 2 tbsp
Salt – to taste


1. Cut carrot and beans into 2 inch thin strips and boil in salted water for 10 minutes.

2. Cook the pasta according to the instructions given in the packet. Blanch the tomatoes and puree them.

3. Heat a wok or pan and add olive oil. Add garlic and fry for a minute. Then add onions, capsicum and fry till onions turn pink.

4. Add the tomato puree, boiled vegetables, salt and mix well.

5. Now add the cooked pasta, grated cheese and mix on a low flame.

6. Add the dried herbs, red chilly flakes and stir. Garnish with grated cheese.

Serve hot.

Mint Chutney | Pudina Thogayal

Mint chutney/ Pudina Thogayal is a flavorful and aromatic dip made from mint leaves. This mint chutney is prepared without adding coconut. Mint chutney can be served with dosa, idli or snacks like samosa, cutlet or as a spread for sandwiches.

~ Recipe adapted from Dakshin by Chandra Padmanabhan ~


Mint leaves - 1 big bunch
Mustard seeds - 1 tsp
Green chillies - 2
Red chillies - 2
Asafoetida - 1/2 tsp
Urad dal - 3 tsp
Tamarind - 1 marble size ball
Oil - 1 tbsp
Salt - to taste


1. Remove the mint leaves from the stem. Wash well and dry them. Dry roast the mint leaves for a minute.

2. Heat oil and add mustard seeds. When it crackles, add red chillies, green chillies, asafoetida and urad dal. Fry till urad dal turns golden.

3. Grind to a fine paste adding the roasted mint leaves, tamarind and salt adding water as needed.