Saturday, August 12, 2017

Vellai kurma / Mixed Vegetable White Gravy / White korma

Mixed Vegetable White Gravy
Mixed Vegetable White Gravy

Vellai kurma / Mixed vegetable white gravy is a delicious gravy to be served as a side dish for chappathi, roti, paratha and idiyappam. This gravy was in my to do list for a long time. Initially I thought the process would be tedious but while making the gravy I got to know this kurma recipe is the simplest one and very easy to make. It tastes exactly like the one we get in the famous Saravana Bhavan hotel. I am very happy to see how the gravy came out.

Everyone in my family liked it so much, especially my father in law who usually resist to eat chappathi asked for an additional chappathi this time. I felt that as a credit to me :). I served this vellai kurma as a side dish for chappathi for breakfast. Reserved some of the gravy and served the same for Idiyappam for dinner. Tastes great for both chappathi and Idiyappam.

Ingredients (serves for 5 )

peas (fresh or dried) - 1/2 cup [ 1 cup size = 240 ml ]
carrot (chopped)  - 1 cup 
beans (chopped) - 1 cup
potato (chopped) - 1 cup
onion (medium size) - 1
fennel seeds - 1 tablespoon (to grind) + 1 teaspoon 
clove - 1
cardamom - 1
cinnamon - 1 
cumin seeds - 1 teaspoon
curry leaves - few
oil - 1 tablespoon 
green chili - 2
cashews - 15 - 20 nos
coconut (chopped) - 1 cup
salt - as needed


  • if you are using dried peas, then soak peas overnight or mininum 8 hrs and pressure cook it for 5 - 6 whistles. if you are using fresh peas, then no need to pressure cook separately. You can cook it along with the veggies. I have used dried peas, so I have pressure cooked it separately. add 1/2 teaspoon of salt while pressure cooking. 
  • once the pressure is released, add chopped carrot, beans and potato. pressure cook it for 2 whistles along with the already cooked dried peas. 
  • grind 1 tablespoon of fennel seeds, clove, cardamom, cinnamon, green chili, coconut and cashews to a fine paste
  • heat oil in a heavy bottomed vessel and add fennel seeds, cumin seeds
  • once they splutter, add curry leaves
  • saute it and then add chopped onions
  • fry till the onions become transparent. (try not to change the color of the onions. otherwise the gravy will change)
  • add the grounded paste
  • saute till the raw smell goes off
  • add boiled veggies and salt.  Mix well
  • add required water and simmer it until it reaches the gravy consistency. 
  • Serve it as a side dish for chappathi, roti and idiyappam. 

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Saturday, August 5, 2017

Ellu urundai / Sesame laddu / Til ladoo

Til ladoo / sesame ladoo
Ellu Urundai

An easy to make, healthy and delicious laddu with just 3 ingredients : sesame seeds, jaggery and peanuts. This is my first attempt of making sesame laddu and its very special to me as the sesame seeds are cultivated from our own farm and its completely organic. I reserved some kgs of sesame seeds for trying out new recipes. Rest are used for making sesame oil.

Pictures from the farm:

Sesame seeds have plenty of health benefits due to its nutritional content. Its rich in calcium, iron, zinc, phosphorous, magnesium, fiber, manganese and few more. Sesame seeds are particularly good for regulating digestion. The fiber contents can help to ease constipation and improve your nutrient retention. It has the ability to prevent diabetes, lower blood pressure and strengthens the muscle tissue, hair and skin.

Best healthy recipe for kids and this is perfect for after school snacks. Kids will love it.

Wait for the space for more recipes with sesame seeds.

Ingredients (makes around 15 ladoos)

Ellu / Sesame seeds (black or white) - 1 cup [ 1 cup size = 240 ml ]
Peanut - 1/2 cup
jaggery - 1/2 cup


  • powder jaggery
  • dry roast sesame seeds until you get a nice nutty flavor of roasted sesame seeds

  • dry roast peanuts and grind it coarsely

  • grind roasted sesame seeds coarsely and then add jaggery

  • grind it along with powdered peanuts just to mix everything together
  • make balls out of the mixture and store it in the airtight container

  • the oil in the sesame seeds itself will be enough for binding the mixture together to make sesame balls. So no need of any extra oil or ghee. 
  • it stays good for 7 - 10 days if handled properly

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Friday, June 23, 2017

Poosanikai poriyal / Yellow Pumpkin curry / Parangikai poriyal / Sakkarai poosanikai poriyal

Poosanikai poriyal
Yellow pumpkin curry

I once tasted pumpkin side dish at my SIL home and became a fan of it. I wanted to try that once but didn't get a chance to make. When my husband brought this medium sized pumpkin from the farm, my immediate thought was that pumpkin poriyal. What could be better than cooking an organic home grown vegetable ..? This poosanikai poriyal recipe is easy to make and saves your time as we don't have to peel the skin for this recipe. Sweetness of yellow pumpkin and spicyness of red chili turned out to a tasty and delicious side dish for rice and chappathi.

We can make plenty of dishes with pumpkin and it is a healthy option for kids. I have already tried pumpkin chutney and it also tasted good. Check out its recipe here:

Ingredients (serves for 4)

Poosanikai / Yellow pumpkin (pieces with skin) - 4 cups [ 1 cup size = 240 ml ]
small onions / pearl onions - 10 -15 nos
red chili - 4 
salt - as needed
coconut oil - 2 tablespoon + 1 teaspoon
mustard seeds - 1 tsp
curry leaves - few


  • wash the yellow pumpkin well. Do not peel out the skin. 
  • cut yellow pumpkin to big chunks
  • heat oil in a vessel and add mustard seeds
  • once it splutters, add curry leaves and red chili [increase / reduce red chili according to its spice level]
  • saute it and then add onions
  • fry till onions become transparent
  • add the chopped pumpkin pieces and add 1 cup of water
  • add salt
  • cook covered until the pumpkin pieces become soft and mushy
  • finally add 1 teaspoon of coconut oil and switch off the flame

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Tuesday, March 21, 2017

Thoothuvalai Rasam / Herbal green leaf soup

Thoothuvalai Rasam
Thoothuvalai Rasam

Thoothuvalai Rasam / Thuthuvalai rasam is one of the healthy recipe as this keerai has plenty of medicinal benefits. This rasam / soup is the best home remedy for treating cold and cough.

Botanical name for Thoodhuvalai plant is Solanum trilobatum. This plant is full of thorns similar to rose plant. The leaves as well have very small thorns near the bottom of the leaf. Make sure you remove those big thorns before cooking. This herbal green leaves is not easily available in market. Because of its medicinal properties, we got it planted in our home and consuming it once in a while or whenever we feel a symptom of getting cold or cough. Though its a medicinal plant, the taste of rasam is absolutely delicious. Try out this rasam recipe at your home and share your feedback in the comments section below.

Ingredients (serves for 6)

Thoothuvalai keerai - 2 cups ( leaves only ) [1 cup size = 240 ml ]
garlic - 10 - 15 pods
small onions - 4 - 5
cumin seeds - 1.5 teaspoon
fennel seeds - 1 teaspoon
pepper - 1 teaspoon
red chili - 2
curry leaves - 2 sprigs
salt - as needed
asafoetida - a pinch
oil - 4 tsp
tamarind - 1 big lemon size


  • clean out the big thorns and stems from the plant
  • take only the leaves. [Note: small stems and thorns would be fine as we are going to grind the leaves once fried. ]
  • wash the leaves well
  • soak tamarind in 4 cups of water
  • heat 2 tsp of oil in a pan and fry garlic, small onions and curry leaves
  • once the onions and garlic are fried, add red chili, pepper, cumin seeds and fennel seeds
  • saute it for a minute and then cool it down. Transfer it to a mixer
  • grind it to a smooth paste
  • add 2 more tsp of oil in the same pan and fry the thoothuvalai keerai leaves till they shrunk and get cooked completely
  • transfer it to the grounded paste in the mixer and grind it along to a smooth paste
  • extract tamarind juice and then add the grounded paste
  • add salt
  • heat the rasam in medium flame
  • bring it to boil and then switch off the flame
  • serve it with hot white rice
  • Its the best home remedy for cold and cough. Enjoy making at home. 

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