Category Archives: Traditional Tiffins

Ulundhu ( Urad dhal ) Sevai

Ulundhu ( Urad dhal ) Sevai

Sevai is rice sticks. Readily available in super markets. This Sevai recipe is a very, very rare one. Usually Coconut Sevai, Lemon Sevai, Tamarind Sevai, are the most popular ones. Even in a Wedding Menu Lemon Sevai is the most popular. This recipe is a family favourite. An age old recipe. I am very much pleased to share this recipe with you all.

To make the recipe more easy to follow, I have split this preparation into 4 parts.

Part – 1 ( To prepare the Sevai )


Ready made Sevai ( I have used Concord brand rice sticks ) – 2 big bowls ( Prepare the Sevai as per the instructions on the packet Spread the prepared Sevai in a flat big plate ) Cover the Sevai and keep it aside till the time of use.

Part – 2 ( To make the ulundhu ( urad dhal ) mix )

Whole urad dhal ( ulundhu ) – 1 big bowl

Toovar dhal – 1 tablespoon

Channa dhal – 1 tablespoon

Dry red chilli – 1

Green Chillies – 4 ( chopped )

Asafoetida powder – 1/2 teaspoon

Washed curry leaves –  6

Salt to taste

Water –  a little lesser than 1/4 cup

To Season

Oil – 3 big tablespoons

Mustard seeds – 1 teaspoon

Broken Urad dhal – 2 teaspoons

Asafoetida powder – 3/4 teaspoon

Ulundhu Sevai  served with Plain Curds. 


Wash the Urad  dhal, Toovar dhal and the Channa dhal. Soak in sufficient water for 2 hours. After the dhals have soaked drain the dhals. Take a big blender jar. Add in the soaked dhals, salt to taste, green chillies, asafoetida powder. Add the broken red chilli and the torn curry leaves. Blend to a rough little coarse paste with little water.

Mix well.  Grease a plate.  Put in the coarsely ground urad dhal mix. Steam the ground urad dhal mix in a steamer for 15 minutes.

Once the dhal is cooked, transfer the contents to a big, broad, flat plate. Cool very well. Crumble the urad dhal mix  nicely.

Heat a pan. Season. Add in the crumbled urad dhal mix. Sauté on sim flame for 5 minutes. Switch off the stove. Cool the urad dhal mix well.

Part – 3 ( To Garnish ) 

Finely chopped curry leaves – little

Part – 4 ( Mixing )

Add the cooked Sevai to the sautéed urad dhal mix in the pan. Mix very gently with your hands. If you want to pack the Sevai for lunch, mix the Sevai and the urad dhal mix with 2 ladles gently. Do not mix with your hands.

The Sevai mixed with hands do not hold for a long time. Consume it soon.

Garnish the Sevai and serve with curds and fried pappads. Since I was pressed for time, I did not fry the pappads today.

Chef’s Tips

1) While mixing the Sevai mix it gently. Do not break it too much.

2) Ulundhu Sevai does not need any accompaniment. It tastes great on it’s own.






Mor Kali ( Mor Koozh )

Mor Kali


Mor Kali  is a  super fast dish , especially when you want to  eat something in the evenings. You can either cut to pieces or serve piping hot from the pan to the plate. Cool well before you cut to pieces. We have been making this recipe for decades.


Processed rice flour – 1 cup

Butter milk – 3 cups

Salt to taste

Green Chilli – 1 ( pounded nicely)

Deep fried dried curd chillies ( Mor Milagai) ( chopped to small pieces ) – 2

Asafoetida powder – 1/2 teaspoon

Peeled and grated ginger – 1 teaspoon

To Season

Gingelly oil ( sesame oil ) – 2 tablespoons

Sun flower oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Urad dhal – 2 teaspoons

Finely chopped curry leaves –  little

To  Grease the Tray –  Little Sun flower oil



First take a bowl. Mix rice flour with butter milk. Add salt to taste, asafoetida powder. Whisk well to avoid lumps. Add the pounded green chilli and grated ginger , mix well. Heat a pan. Season. Add the rice flour and buttermilk mix. Stir on sim flame till the mixture leaves the sides of the pan. Cover and cook for 5 minutes. Switch off the stove. Pour into the greased tray. Spread  evenly. Cool. Cut into desired shapes.Serve with Small Onion Venthiya Kuzhambu.

Chef’s  Tips

1) Add the fried curd chillies last , the Mor Kali will not get discoloured.

2) Mor Kali can also be served with Pickle or any Chutney of your choice.


Thavalai Adai with Oma Mor Kuzhambu

Thavalai Adai with Oma Mor Kuzhambu


A very traditional tiffin item, filling and tasty. A little effort to make the adai mix and you can relish a nice tiffin. Oma ( ajwain)  mor Kuzhambu is the combination. My mother makes this adai at least once a fortnight. Yes, it is a favourite dish at our place. Make the adai     only with gingelly ( sesame ) oil as the adai will be soft inside and crispy outside. The recipe for you.


To make the Thavalai Adai mix

Raw rice – 1 and 1/2 cups ( wash the rice and drain the water. Spread the rice in a plate and leave it under the fan for 15 minutes )

Toor dhal – 1/2 cup

Channa dhal ( Bengal gram dhal ) – 1/2 cup + 2 table spoons

Black pepper – 6

Add both the dhals and the black pepper  to the rice and blend to a little coarse powder. Keep it aside.

Water – 3 cups

Salt to taste

Finely chopped green coriander leaves – 1 tablespoon

To Season

Gingelly Oil – 1 table spoon

Mustard seeds – 1 teaspoon

Urad dhal – 2 teaspoons

Asafoetida powder – 1/2 teaspoon

Grated coconut – 1/2 cup

Green chilli – 1 ( finely chopped )

Broken red chilli – 2

Finely chopped curry leaves – little

To Fry The Adai

Gingelly oil – required amount to drizzle around the adai



Heat a big pan. Keep on medium flame.Season all the seasoning ingredients one by one. When the coconut turns little golden, add the water, salt to taste, and chopped green coriander leaves. Once the water boils, add the rice and dhal rava. Keep the flame in sim. Mix well. When the mix becomes thick, switch off th e stove. Transfer the mix to a plate. Cool. Knead the mix. If little tight, sprinkle little water and mix. Make slightly thick, round patties and put a hole in the centre.

Heat a non stick tava. Keep the flame on medium. Line 4 patties and drizzle little generous amount of gingelly oil around the adai. Cook on sim flame till golden on both sides. Serve hot with Oma Mor Kuzhambu.

Chef’s Tips

1) As an option, can add little grated carrot and grated cabbage to the mix for a Veggie Thavalai Adai.