Category Archives: Sabzi ‘ s

Urad Dhaniya Sabzi

Urad Dhaniya Sabzi

A riot of colours, a very different  tasting sabzi. I learnt this recipe from  Sowdha Aunty. I would like to share a little info about Sowdha Aunty. She was a mother to me. I learnt a lot of  recipes from her. I still cherish the days I spent with her. I lived opposite to her house in Trichy.This sabzi goes well with roti, puri, jeera rice and tastes yum when served with plain rice and a dhal. This is a sookhi ( dry )  sabzi.


Peeled and chopped to little thick strips – Carrots, Potatoes and Knol – Khol  – each – 1/2 cup

Beans – 1/2 cup ( chopped to long pieces )

Green peas – 1/2 cup

Cauliflower – ( chopped to small florets ) – 1 cup

Onion – 1 ( sliced )

Tomatoes  – 2 cups ( chopped )

Turmeric powder – 1/2 teaspoon

Kashmiri chilli powder – 1 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Dry roast and powder finely

Urad dhal – 1 teaspoon

Dhaniya ( coriander seeds ) – 1 teaspoon

Black pepper – 1/2 teaspoon

Dry roast the above mentioned ingredients without oil on sim flame to a golden colour. Switch off the stove. Cool. Powder finely. Keep aside.

To Season

Oil- 4 tablespoons

Jeera ( cumin seeds ) – 1 teaspoon

To Garnish 

Finely chopped green coriander leaves – little


Heat a pan. Season. First sauté the onions on medium  for 2 minutes. Next add the chopped veggies except the cauliflower. Add the chopped tomatoes. Add the turmeric powder. Cover and cook on sim flame. Once the veggies are 3/4 cooked add the cauliflower florets. Cover the pan and cook on sim flame. Once the veggies are fully cooked add salt to taste, sugar, chilli powder and the powdered  urad and Dhaniya powder. Sauté gently for 2 minutes. Switch off the stove . Garnish. Mix . Serve hot with phulkas.

Chef’s Tips

1) Sprinkle little melted ghee on the sides of the sabzi pan and mix gently for that little added taste.

2) Knol – kohl  is Kohlrabi in  English .








Khara Sev Sabzi

Khara Sev Sabzi


Khara Sev is a South Indian Savoury, a good tea time snack, made with Besan and Rice flour, crushed pepper, sometimes a hint of garlic is added,  usually Khara Sev dough is pressed into hot oil using a  murukku press, fried to a golden colour.  Sometimes when we have     these savouries in abundance we have to use them in gravies or sabzi ‘s too. My mom sent me a big pack of Khara Sev. Some portion of it was sitting in  the store room, I had planned to make this sabzi. It came out well. Best served with paratha, puri, phulka and jeera rice.


Khara Sev  – 1 cup ( can use store bought one’s too )

Sugar – 3/4 teaspoon

Jeera powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Salt to taste

Garam Masala Powder – 1/4 teaspoon

Water – 1/2 cup

Fry in oil and grind to a fine paste

Oil- 1 tablespoon

Chopped onion – 1

Chopped tomatoes – 3

Chopped garlic flakes – 4

Chopped green chilli – 1

Peeled and chopped ginger – 1 teaspoon

Cashew halves – 10

Khus – khus – 3/4 teaspoon

Turmeric powder – 1/4 teaspoon

Fry the above mentioned ingredients in oil to a golden colour. Cool. Blend to a smooth paste using little water.

To Season

Ghee – 2 tablespoons

Oil – 1 tablespoon

Jeera – 1 teaspoon

To Garnish

Finely chopped green coriander leaves – little



Heat a pan. Season. First fry the ground paste on sim flame, covered till oil and ghee seeps out. Add salt, sugar, and all the dry spice powders. Sauté on sim flame for 5 minutes. Add 1/2 cup water. Cook on sim flame till thick. Add the Khara Sev. Mix. Garnish and serve at once.

Chef’s Tips

1) Just before serving the sabzi, add the Khara Sev, or else it will become soggy.

2) Make this sabzi  a little thick. It tastes good.