Valadi Kootu and Jeera Roti

Oh! What is this Valadi Kootu? Most of you will be wondering about this title. Valadi  is a place near Trichy in Tamil Nadu , famous for the temples. My cousin hails from this place. I learnt this kootu from her which is very easy to make and extremely delicious. Please try this recipe. You will enjoy. Goes well with phulka, rotis or steamed rice. Three vegetables which are high in water content are used in this. The recipe for you.




Boiled toovar dhal (with a pinch of turmeric powder)  – 1 cup

Diced brinjals – 1 cup

Peeled and diced ridge gourd – 2 cups

Thinly sliced snake gourd – 2 cups

Water – Enough to boil the vegetables

Salt  to taste

Rice flour – 1 table spoon

Fry 4 red chillies in oil and crush coarsely with fingers.

To Season

Gingelly oil ( sesame oil) – 1 table spoon

Coconut oil – 1/2 table  spoon

Mustard seeds – 1 teaspoon

Urad dhal – 1 table spoon

Curry leaves – 6

Asafoetida – 1/2 teaspoon


Heat water in an open pan. First boil the snake gourd.when half done, add the brinjals. Boil for 10 minutes in a medium flame. add the ridge gourd. Boil for 5 minutes. Add salt to taste. Mix rice flour in little water and add it to the vegetable mix. Boil on sim flame for 3 minutes.  Add the boiled toovar dhal. Add the hand crushed red chillies. Season.

Mix well. Give a boil. Take off the flame. Serve hot with jeera roti!

Chef’s tips

Do not pressure cook the vegetables as they will lose their aroma.



Jeera roti is soft and tasty. Very simple.


Aashirwad multigrain atta – 2 cups

Whole jeera ( cumin seeds ) – 2 tbsp

Gingelly oil ( sesame oil ) – 1 tbsp

Salt to taste

Water – Enough to make a pliable dough

Refined sunflower oil and ghee – Mix in equal portions


Take a plate. Add the multigrain flour, salt, jeera and gingelly oil. Mix well with the fingers. Add enough water to make soft roti dough. Cover and rest it for 1 hour. Make rotis. Cook on a tawa till golden brown with a mix of ghee and oil on both sides.

Serve hot jeera rotis with piping hot Valadi Kootu.

Every time we cannot serve rotis with rich gravies. A simple delicacy like this will be a good change.



Please write your feedback to me. HAPPY COOKING!






Tender coconut pudding

Tender coconut pudding


Very sorry for the long break. Happy to be back again!

I learnt this recipe from my friend. I have tried this and the pudding just melts in the mouth and slides down the throat. The taste is just amazing. You can’t stop eating this pudding. Enjoy! Here is the recipe for you.


China grass – 10gms

Water – 3/4 cup

Tender coconut water – 1 and 1/4 cup

Condensed milk – 1 tin

Boiled milk – 2 cups

Powdered sugar – 1/4 cup

Finely chopped tender coconut flesh – 1 and 3/4 cups

Vanilla essence – 1/2 teaspoon


 Sugar – 2 table spoons

Grated coconut – 3 table spoons

Finely chopped  cherries – 2 table spoons


Soak China grass in 1 cup water and dissolve over low flame. Remove from heat.Add the tender coconut water.  Mix well. Strain this liquid in a bowl. Keep another pan  on the stove and heat it. Add 1/4 cup  powdered sugar and 2 cups milk. Mix well. Add the condensed milk and vanilla essence and stir over low heat till well mixed.  Now add the China grass mixture and stir well.  Add the chopped pieces of tender coconut. Mix well. Pour this mix in a flat glass dish. The pudding will set at room temperature.  Garnish.

Chill in the normal fridge compartment for 6 to 8 hours till  well chilled. Serve.

To make the  garnish:

Heat a pan. Roast the grated coconut with 2 table spoon sugar over low flame till light golden. Sprinkle over pudding. Don’t forget to sprinkle those chopped cherries on top.

Chef’s tip:

  1.   Use only very tender coconut pieces.

  2. Straining of China grass mixture is very important.