Tempting Thuvaiyal

Pudukottai  Thuvaiyal

Pudukottai  is located  near  Trichy  in Tamil-Nadu . Pudukottai  is famous for the Bhuvaneswari Amman Temple which is just beautiful. My mother learnt this recipe from this temple kitchen. The speciality of this thuvaiyal is whole coriander seeds are used  which gives a nice flavour and aroma. Coriander seeds have a lot of medicinal property , rich in iron , potassium, calcium, folic acid and vitamin A, K, and C. Pudukottai thuvaiyal  is best served with chapatti or piping hot rice with ghee , chips and a  raitha. I am immensely happy to share this preparation with all of you, which we have enjoyed from our childhood days. Thuvaiyal is a little thick chutney.  Happy Cooking.



Freshly grated coconut –  2 cups

Whole coriander (Dhania) seeds – 3 tablespoons

Dry Kashmiri red chillies- 5

Urad  dal – 1 tablespoon

Channa dal – 1  teaspoon

Tamarind paste – 1 teaspoon

Salt to taste

Jaggery  –  a small piece

Asafoetida powder –  2 pinches

Oil –  1 tablespoon


Heat a pan. Add oil . First fry the red chillies and keep it aside. Next fry the urad dal, channa dal and whole coriander seeds till golden, on sim flame. Add asafoetida powder. Switch off the stove. Put it in a plate to cool. Add salt, jaggery, fried red chillies, tamarind paste            and grated coconut. Blend the mix with very little water to a thick paste. Store in a container. Stays good for 2 days when kept in the refrigerator.

Chef’s Tips

1) Do not over roast the coriander seeds as the taste and colour will change.

2) Using Kashmiri chillies gives a good colour to the dish .




Super fast combo


Pulao Sevai  &   Vedi Mor Kuzhambu


These  two recipes are very , very , special  to me,  because  they can be prepared  Tak, Tak , just like that.  Pulao Sevai   is my  mother- in – law’s  speciality .  Vedi Mor Kuzhambu , is my , mother’ s  best. It is very easy to prepare, especially when you are pressed for time , you want to make a speedy dinner or breakfast or for your lunch box, this super fast combo comes  really handy.  Give a try and enjoy with your family.

Pulao  Sevai ( Sevai is rice sticks)


A  very  heart- warming, easy to make dish. Greatly loved by one and all.


Boiled  rice sevai ( rice sticks) ( ready made, I used MTR rice sevai ) – 2  big  cups .

Carrot ( cut to juliennes) -1/2 cup

Green capsicum( cut to juliennes) – 1/2 cup

Cabbage ( thinly sliced) – 1 cup

Beans(cut diagonally) – 1/2  cup

Baby corn ( cut diagonally) – 1/2 cup

Onions ( thinly sliced) – 1 cup

Green chilly ( slit) – 1

Salt to taste

To Season

Oil – 3 tablespoons

Ajwain ( carom seeds, omum) – 3/4 teaspoon

Cumin seeds ( jeera ) – 1  teaspoon

To Garnish

Freshly, squeezed lime juice – 2 teaspoons

Finely chopped green coriander leaves –  1tablespoon.


Heat a wide mouthed big pan. Add oil, then season. Add the onions and sauté on medium flame for  5 minutes. Add the green chilli followed by all the vegetables and sauté on sim flame for 5 minutes. Add salt to taste and the boiled sevai and toss gently. Switch off the stove. Garnish and mix well. Serve hot with Vedi Mor Kuzhambu  and  Fried Pappad.

Vedi Mor Kuzhambu


Aha, Wah,  what is this Vedi , why this title  , while seasoning  , there will be some noise of crackling , hence we gave this name . You will love the taste and  the preparation time is very short. Vedi Mor Kuzhambu goes well with  Arisi upma( Rice Upma ) , Pidi Kozhukattai( Steamed rice Dumplings) and plain steamed rice. Do give a try.


Whisked curds-  2cups

Bengal gram flour (Besan) – 1 heaped tablespoon

Water – 1 cup

Turmeric powder – 1/2  tea spoon

Salt to taste

Jaggery –  1 small piece

( Whisk all the above mentioned ingredients , and keep aside)

To Season

Oil – 2 tablespoons

Ghee- 1 tablespoon

Fenugreek seeds (methi seeds) – 1 pinch

Mustard seeds  –  1teaspoon

Jeera ( cumin seeds ) – 1/2 teaspoon

Channa dal – 1/4 teaspoon

toovar dal – 1/4 teaspoon

Broken  dry red chillies – 2

Slit green chilli- 1

Asafoetida powder –  1/4  teaspoon

Dried Sundakkai Vatral (turkey berry) – 1tablespoon

To Garnish

Finely chopped green coriander leaves – 1tablespoon

Finely chopped curry leaves  – little


Heat a pan. Add oil and ghee. Season all the ingredients one by one. Add the whisked curd and besan mixture. Keep on medium flame. Let it simmer for 5minutes. Switch off. Garnish. Mix well. Serve hot with Pulao Sevai.

Chef’s Tips

1) Optional – can add little chopped ginger in the Vedi MorKuzhambu for a refreshing  taste.

2)  While sautéing the vegetables for the Sevai, keep the flame in sim to avoid discolouring.

3)  While squeezing the lemon juice add 2 pinches of salt ,and mix well .  The lemon juice will not become bitter.




Magic Masial

Pidi Karunai Masial

When my vegetable vendor got this vegetable 10 days ago, I was so tempted to make and post this recipe for my blog. This is a signature dish of my mother-in-law. She makes a very unique podi (powder) for this masial. Masial is usually a little mashed curry. To store the pidi karunai  leave it on the plain floor for a week. This way, it will shrink little, and it will not itch or irritate the throat. You can also cook it with a couple of guava leaves (leaves of the guava fruit tree). Pidi Karunai is very good for curing bleeding piles and ulcer.



Pidi Karunai – 5 nos (soak in water for 5 minutes, and wash well, till clean). Pressure cook for 4 whistles  and keep in sim flame for 5 minutes and switch off. Cool, peel and mash very slightly. See to it  that the pieces are really chunky.


Picture of Pidi Karunai 

Boiled toovar dhal (boil the dhal with little turmeric powder) – 3/4 cup

Sambar powder – 1 tablespoon

Salt to taste

Jaggery – 1 teaspoon

Thick tamarind extract – 1 cup

Masial podi

Dry roast and powder finely

Raw rice – 1 teaspoon

Toovar dhal – 1 teaspoon

Dry red chillies- 4

white sesame seeds (til)  – 1 teaspoon

Urad dhal – 1 teaspoon

Jeera –  1/2 teaspoon

Dry roast till golden, cool and powder finely.

To Season

Gingelly oil (sesame oil) –  2 tablespoons

Mustard seeds – 1 teaspoon

Slit green chillies – 2

Finely chopped  ginger  – 1 tablespoon   (heaped)

Finely chopped Curry leaves –  1 tablespoon

Grated coconut – 4 tablespoons

Asafoetida powder –  1/2 teaspoon


Heat a pan, add the tamarind water. Boil for two minutes on high flame. Add salt, jaggery and sambar powder. Boil for another two minutes. Then add the boiled toovar dhal, slightly mashed pieces of Pidi Karunai. Cook for 2 minutes. Mix the powdered spices with 1 cup of water and add it to the mixture. Boil in sim flame for 5 minutes.

Heat a pan. Add gingelly oil, once the oil is heated add the mustard seeds. When the seeds crackle, then fry green chillies, ginger, asafoetida powder, curry leaves and lastly, add the grated coconut and fry the coconut till golden. Remove the pan from the stove. Add the seasoning to the masial and mix well. Serve hot with plain steamed rice, ghee and fried pappad.

Chef’s Tips

  1. Do not over mash the boiled pidi karunai as it will become like chutney.
  2. Do not cook the pidikarunai as soon as you buy it, leave it to sit for at least a week or ten days.
  3. Goes well with phulkas and plain rice.
  4. lf the  masial becomes thick, dilute it with little hot water.


Breakfast Special

Kal Dosai & Brinjal Race Kuzhambu 


Kal Dosai

A Spongy, Softy, Snow white dosai loved by all. A great breakfast dish, really light on the stomach. Best served with brinjal race Kuzhambu & sesame seed chilli powder (refer to my recipe in the blog)


Idli rice –  1 cup

Raw rice – 1 cup

Whole urad dal – 1/2 cup

Salt to taste

Refined sunflower oil to drizzle around the dosai


Wash & soak both the rice along with the urad dal for 3 hours.

Grind in a wet grinder to a soft dosa batter consistency.

Add salt to taste and mix well.

Cover and leave the batter to ferment for 8 to 9 hours.

Mix well. Heat a dosa tava (dosa pan), drizzle some oil and wipe with a tissue, pour a ladlefull of the dosa batter. Spread lightly. Keep the stove on medium flame. Drizzle oil all around the dosai, cover the pan with a lid. Sim the flame. Cook for 3 to 4 minutes. Do not flip. Serve hot.



Brinjal Race Kuzhambu

I still remember my childhood days, when I used to go to my grand mother’s house in Coimbatore for my holidays, she used to prepare and serve this Kuzhambu with soft dosas or with steamed rice..A combination of vegetables- brinjals, ladies finger and drumsticks can be used to make this Kuzhambu.



Slightly, thickly, sliced brinjals -2 cups

Tamarind extract- 1 cup

Salt to taste

Jaggery a small piece

Roast in oil and powder

Gingelly (sesame) oil – 1 teaspoon

Dry red chillies- 5

Coriander seeds – 2 tablespoons

Raw rice- 1/2 teaspoon

channa dal- 1/2 teaspoon

Urad dal -1/2 teaspoon

Black pepper-6 nos

Broken moong dal(Pasi paruppu) – 1/2 teaspoon

Fenugreek (methi) seeds – 1 pinch

Roast all the above ingredients in oil and cool. Then make it to a fine powder.

To season

Gingelly oil- 3 tablespoons

Mustard seeds – 1 teaspoon

cumin seeds (jeera)  – 1/2 teaspoon

Asafoetida- 1/2 teaspoon


Torn curry leaves- little


Heat a pan, add 3 tablespoons of gingelly oil. Season. Add the sliced brinjals, sauté on medium flame. Once half cooked, add the tamarind extract, salt and jaggery. Boil for five minutes on medium flame, add the spice powder, mixed in little water. Simmer for 5 minutes, once the Kuzhambu thickens, switch off. Garnish and mix well. Serve hot.

Chef’s tips

  1. Use of gingelly oil, gives a good flavour and taste.
  2. Do not cook the dosa in high flame as it will discolour.
  3. Kal dosai is a good lunch box option.
  4. Do not boil the tamarind water for too long.



Chinese hits


Cabbage Fried Rice

Cabbage rice is so so easy. Can make it just like that in a jiffy. Cabbage is rich in vitamin K & C and dietary fibre content. This recipe has only a few ingredients, but the end result is simply classy.


Boiled Basmathi rice (cook rice such that each grain is separate) – 2cups

Thinly sliced cabbage- 1cup

Thinly sliced garlic- 2 tablespoons

Salt to taste

Coarsely crushed black pepper powder-1/2 teaspoon

Oil- 3 tablespoons

To garnish – finely chopped spring onion greens- little


Heat a pan. Add oil. First sauté the garlic on sim flame for 2 minutes. Then add the sliced cabbage and toss it for 5 minutes. Add salt and pepper. Add the boiled rice. Mix gently. Switch off the stove. Serve hot garnished with spring onion greens. Cabbage fried rice is best eaten with Paneer&Spinach in burnt garlic sauce.



Paneer & Spinach In Burnt Garlic Sauce

Soft batons of paneer with spinach in a saucy dish which has a burnt garlic taste and lingers in the mouth for a long time.


Paneer cut to batons or cubed- 2cups

Washed Spinach- (kept whole) -1handful

Garlic -(crushed) – 1tablespoon

Onion- 1 (finely chopped)

Green chillies – 2( finely chopped)

Ginger-(finely chopped)- 1tablespoon

Vegetable stock cube- 1(crushed)

Red chilli sauce- 1teaspoon

Soya sauce- 2 teaspoons

Tomato ketchup- 1 tablespoon

Salt to taste

Sugar- 1 /2 tea spoon

Coarsely crushed black pepper powder-1/4teaspoon

Cornflour- 1 tablespoon

Water- 2cups

Oil- 3 tablespoons

To garnish

Finely chopped green coriander leaves- 1 tablespoon

Finely chopped Spring onion greens – 1tablespoon

Golden fried cashew nuts in oil(whole)-2 tablespoons


Heat a pan, add oil. First add the garlic, fry till little darker than golden colour. Add the onion. Saute till transparent on medium flame. Add green chillies and ginger. Add salt and sugar and spinach leaves. In a bowl mix cornflour, water, soya sauce, red chilli sauce, tomato ketchup and crumbled stock cubes. Whisk well. Add this mix to the pan and simmer for 4 minutes. Add the drained paneer batons. Mix gently. Switch off the flame. Serve hot with Cabbage fried rice.

Chef’s Tips

If the sauce is little thick, dilute with hot water.

Paneer will be soft when covered and kept in boiling hot water

















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.



Vegetable Soup Rasam

As the name suggests, it’s a delicious rasam that can be enjoyed on it’s own or with hot rice and seppankizhangu (Arbi) fry.

Let’s get started..



Toor dhal – 1 cup

Turmeric powder – 1/2 tsp

2 cups of Julienned mixed vegetables (carrots, beans, cauliflower, cabbage and green peas)

Drumstick – 1 (chopped)

Onions – 2 (sliced)

Jaggery – A small piece

Tomatoes – 2 cups (blended to a thick puree and filtered)

Capsicum – 1/2 sliced

Tamarind extract – 1 cup

Sambhar powder – 2 tsp

10 Peppercorns and 1 tsp Jeera coarsely powdered

Coriander leaves – To garnish

Curry leaves – To garnish

Ghee – 2 tbsp

Mustard seeds – 1 tsp

Asafoetida – 1/2 tsp

Salt to taste


Pressure cook the items (Toor dhal, Turmeric powder, Veggies, Drumstick, Onion, Tomato puree, Capsicum) for 3 whistles. Lower the flame and leave it for 5 minutes.

Mix tamarind extract and sambhar powder to the vegetable mixture. Let it boil for about 5 minutes.

Sprinkle the coarsely ground peppercorns and jeera powder. Season one tsp of mustard seeds, 1/2 tsp asafoetida in 2 tbsp of ghee. Mix it in and leave it to boil for a minute.

Serve garnished with coriander & curry leaves along with hot rice and Seppankizhangu (Arbi) fry or Potato fry or Raw banana fry or Yam fry.


Chef’s tips:

  1. Julienned veggies tastes better than chopping them into fine pieces. The vegetables will retain their shape and not get mushy.
  2. Adding Gingelly oil (Sesame oil) along with ghee in the seasoning imparts a distinct flavour to the soup rasam.
  3. If you don’t have a pressure cooker, cook dhal and veggies separately and follow the recipe as stated.


Sevai (ready-made rice sticks) is available in dry form in all grocery stores. Processing it is very easy. Sevai with morkuzhambu and fried papad is a delicious combo. Usili sevai tastes great and is easy to prepare. A wholesome dish!  The whole recipe is given in four parts. Enjoy!



To make Sevai

Take a pan. Boil 10 cups of water. Add ¼ teaspoon salt and 1 tablespoon oil(refined sunflower oil). Add 3 big handfuls of sevai. Stir well. Switch off the stove. Cover the pan. Leave it aside for 5 to 6 minutes. Then drain in a colander and refresh with cold water. Cover and keep aside.


Usili is made with dhal. Very nutritive and delicious.

1 cup – Bengal gram dhal

1/4 cup – Toor dhal

3 – Dry red chillies

Salt to taste

½ teaspoon – Turmeric powder

1 teaspoon – Asafoetida powder.

Soak the dhal for 2 hours. Strain the soaked dhal. In a blender add the dhal, salt, red chillies and the other ingredients and grind coarsely. Keep it aside.


Red bell pepper          1

Yellow bell pepper      1

Green bell pepper       2

( diced to big cubes)

Oil                                1 tablespoon

Salt                              ¼ teaspoon


Heat a pan. Add oil. Stir fry the bell peppers. Add salt. Switch off the stove. Leave it aside.


Gingelly oil or Sesame oil – 4 tablespoon

Mustard seeds – 1 teaspoon

Urad dhal –  2 teaspoons

Few finely chopped curry leaves


Golden fried cashew nuts (halved)        2 tablespoons

Finely chopped coriander leaves           little


Heat a big wide-mouthed pan. Season all the ingredients for the sevai. Now fry the ground usili mix. Keep the flame in sim. Cover the pan. Cook for 10 minutes. Stir gently. Once the dhal paste is cooked add the stir fried bell peppers. Cook for 3 minutes on sim flame. Now add the boiled, strained sevai. Switch off the stove. Mix the ingredients gently. Cover the pan and leave for 5 minutes. Stir gently. Garnish. Mix again and serve with morkuzhambu.



Fresh curds ( whisked )              2 cups

Salt                                             to taste


Grated coconut                     1 cup

Green chillies                        3

Red chillies                           2

Rice flour                              2 teaspoons

Turmeric powder                  a pinch


Coconut oil                            1 tablespoon

Mustard seeds                       1 teaspoon

Curry leaves (chopped)         1 teasoon


Finely chopped coriander leaves             a little


Take a pan. Add the whisked curds, salt and the ground paste.  Keep on low flame for 5 to 6 minutes. Switch off the stove.

Season, garnish, mix well and serve with usili sevai.



1. Do not mix the sevai with hands. It will get spoilt soon.

2. Using 3 colour bell peppers gives the dish a good appearance and tastes very good.

3. Never boil the morkuzhambu for a long time as it will split

4. We can also prepare the sevai with green peppers only. The option can be used as a variation.

5. This Morkuzhambu tastes excellent with plain rice and a potato fry too!!



©Deepa Sekhar
©Deepa Sekhar


Aval (Thin Poha) – 2 cups (Clean, wash and soak in sufficient water, just to cover it for 1 hour. Then drain and squeeze out excess water.)
Broken Moong dal (Yellow Dal) – 1/2 cup (Soaked in water for 1 hour and drained.)
Salt to taste


Sunflower oil – 1 tablespoon
Mustard Seeds – 1 teaspoon
Urad dal – 1 teaspoon
Channa dal – 1 teaspoon
Grated Coconut – 3 tablespoons
Asafoetida powder (hing) – 1/2 teaspoon
Finely chopped green chillies – 2
Peeled and finely chopped ginger – 1 tablespoon
Finely chopped curry leaves – 1 tablespoon


Take a big pan. Heat it on a medium flame. Add oil and mustard seeds and allow it to splatter. Then add the urad dal and channa dal. When they turn golden brown, add grated coconut, asafoetida powder, curry leaves, green chillies and ginger. Keep on sim flame. Sauté for 2 minutes. Then add the squeezed AVAL (Poha) and the drained yellow moong dal. Mix. Add salt to taste. Switch off the stove. Mix well. Transfer the mixture to a plate. Cool. Wet the hands and make medium-sized Kozhukattai, steam them in a steamer on medium flame for 8 to 10 minutes. Serve hot with Kathirikai Kosumalli.

©Deepa Sekhar
©Deepa Sekhar


Kathirikai Kosumalli is a favourite chettinad dish.  Tastes good with Aval Kozhukattai, Idiappam, Idli, Dosai, Pongal and Adai.


Boiled, peeled and mashed brinjal – 2 cups
Boiled, peeled and coarsely mashed potato – 1
Finely chopped small onions (shallots) – 1 cup
Finely chopped green tomato – 1
Finely chopped chillies – 6
Salt to taste
A pinch of sugar
Thick tamarind extract – 1 cup


Sunflower oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Asafoetida powder – 1 pinch
Urad dal – 1 teaspoon
Jeera – 1 teaspoon
Finely chopped curry leaves – a little


Finely chopped curry leaves and coriander leaves – each 1 teaspoon


Heat a big pan. Pour oil. Season all the seasoning ingredients, fry the freshly chopped small onions. Once they turn golden, add the tomato and green chillies. Sauté on medium flame for 5 minutes. Then add the mashed brinjal and potato. Cook for 5 minutes in sim flame. Serve hot garnished with finely chopped curry leaves and coriander leaves.

©Deepa Sekhar
©Deepa Sekhar


1. Use thin Aval (Poha) for making kozhukattai
2. In the Kathirikai Kosumalli, do not boil the tamarind for a long time as it will give a bitter flavour.
3. Adding a pinch of sugar will give a good taste to the dish.

Hearty Homely Healthy