Monday, November 23, 2009

Mullangi Sambar

1 White Radish or small red raddish bunch
1/2 toor dhal
Tamarind – 1tbsp
1 tbsp Sambar powder
marble size jaggery
Turmeric powder
Salt to taste
For seasoning:
2 teaspoon oil
1/2 teaspoon mustard
A pinch of asafetida
Few curry leaves
2 tbsp coriander for garnishing
Wash toor dhal and add enough water along with a pinch of turmeric powder and pressure cook till 3 whistles. Soak tamarind in water and squeeze out the juice.Cut tomato into medium size pieces. Peel the skin from radish and cut it into thin round pieces. Boil radish,tomato pieces, salt, sambar powder, turmeric powder and cook on medium flame till the radish is soft. Add tamarind juice and allow to boil. Mash the daal. Add mashed toor daal. Boil for 10 minutes. In a kadai put the oil and when it is hot add the mustard. When it pops up, add asafoetida, curry leaves and fry for a while. Add this to the sambar. Close the lid. Garnish with coriander. Serve with hot rice.

Mosaru Avvalakki( Yogurt poha)

1 Cups Thick Avalakki / Poha / Beaten Rice

1/2 Cup Curds/ Yoghurt

1/4 cup milk

1tbsp Coriander Leaves

Salt to taste



Wash Poha in strainer for 2-3 times. Leave for 5 minutes so becomes soft. Transfer poha in bowl. Add yogurt,milk and salt. If the yogurt is sour add 1 tsp sugar. Mix well. Give vaggarane on top. Granish with chopped coriander leaves. Enjoy!!!

Sabudana Khichidi


1 cup sabudana(sago)

1/2 tsp Sugar

2 Green Chillies chopped

5-6 tbsp crushed peanuts(coarse)

1 boiled & peeled potato

Oil 1 tbsp

1tsp cumin seeds

Few Coriander leaves for garnish


Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs. Cut the potatoes into thin slices. Mix Sabudan with crushed groundnuts,sugar and salt and keep aside. Heat the oil in a kadai and add cumin seeds and green chillies . Add potatoes and stir well. Mix sabudana mixture and mix gently. If the mixture is too dry sprinkle 1 tbsp of milk and mix well. Close the lid and cook for 2-3 minutes. Garnish with chopped coriander.Serve hot.

Sabudana payas(Sago payasam)

Sabudana payasam is mainly eaten on Ekadashi fasting. It takes a short time to cook after soaking and tastes absolutely heaven.

4 tbsp sabudana (sago)

1 1/2 cup milk

4tbsp sugar

Big 3-4 cardmom (powdered)


Wash sabodana for 2-3 times and drain all the water. Add 1 tbsp of water and soak for 2-3 hrs. Heat milk in a vessel. When milk is becomes warm add sago.On low heat cook stirring continuously as sabudana has a tendency to stick to the bottom of the pan. When the sabudana turns transparent, that means it is cooked. Add sugar and cook stirring for 2-3 minutes. Cook till you get the desired consistency of the kheer. Turn off the heat. Add cardmom powder. Serve hot or cold as dessert. You can always add dry fruits. I like to have it when the payas is hot. Its taste excellent. This can also be cooked in microwave.

Heerikai chutney(Ridgegourd chutney)

1 Long Ridge Gourds
2 Green Chillis (add more for more spicey taste)
1tbsp sesame seeds
1tbsp roasted peanuts
Salt to taste
marble size Tamarind
little jaggery 1tsp oil
Peel the rough Ridge Gourd Skin and Cut both the ends. Dice the Ridge Gourd. Heat oil in kadai. Add diced ridgegourd,Green Chillies,sesame seeds, peanut, tamarind juice,jaggery and salt. On low heat cook for 20 minutes until ridgegourd becomes tender. Stir occasionally. Let it cool down. Grind to a smooth Paste. Season with Tadka or vaggarane. Serve this Chutney with chapati,roti, jolad rotti and hot rice.