About Pirandai thuvaiyal / Pirandai chutney :

Pirandai , known as Adamant creeper in English, is a well-known plant in Tamil Nadu known for its medicinal values and used popularly in Siddha and Ayurveda. It is very well known for its anti-inflammatory and digestive properties and helps in repairing the bones. On knowing its medicinal values , I started growing it in my terrace garden, and it is easy to grow, adapts to any kind of weather conditions and requires less maintenance. All you need to grow this plant is just a small piece of the plant cutting and place it in soil.

 Ingredients for pirandai thuvaiyal:

• Pirandai / Adamant creeper (cleaned) – 1/2 cup
• Shallots – 10
• Garlic-3 cloves
• Red chilly – 2
• Urad dal – 3 tablespoons
• Grated coconut – 3 tablespoons or coconut strips – 5 to 6 (optional)
• Oil – 2 tablespoons
• tamarind – a small piece or tamarind paste- 1 tsp

Instructions for making Pirandai chutney:

•  Pirandai is known to have itching properties , so always oil your hands or wear disposable gloves before cleaning the pirandai.
•  Always choose tender pirandai for making this chutney, as the matured ones may cause severe itching 

• Wash the pirandai thoroughly to remove any dust or dirt.
•  Oil your hands or use disposable gloves before cleaning.
•  Remove the strings from the outer edges just like how you remove the strings from the beans.
•  Remove the hard part in the joints between two segments and discard it.
• Remove the rough outer skin from all sides using a knife.

• Heat oil in a kadai and add 3 tablespoons of urad dal and sauté it until it turns golden brown.

• Add dried red chillies and saute it for a minute.

•  Add shallots and garlic and sauté them until they turn golden brown.
•  Add cleaned pirandai and sauté them until they are cooked and turn soft.
•  Add grated coconut or coconut strips and sauté it for a minute or until it is mixed well with the other ingredients. This step is optional. If you want to store the pirandai thuvaiyal for a longer period, skip this step.
•  Transfer all these ingredients to a bowl and allow them to cool.
•  Once cooled, add all these ingredients in a mixer grinder and blend them together to a fine paste.

Storage suggestions of Pirandai chutney:

Benefits of pirandai/adamant creeper:

3. Improves digestion:

Pirandai thuvaiyal/ Pirandai Chutney

Prepare the spicy and tangy Pirandai chutney, a traditional recipe which is loaded with lots of medicinal benefits

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Side Dish, South Indian side dish

Cuisine Indian

Servings 3

Ingredients

  

• Pirandai / Adamant creeper cleaned – 1/2 cup
• Shallots – 10
• Garlic-3
• Red chilly – 2
• Urad dal – 3 tablespoons
• Grated coconut – 3 tablespoons or coconut strips – 5 to 6 optional
• Oil – 2 tablespoons
• Tamarind- a small piece or 1 tbsp tamarind paste

Instructions

 

1.Selecting the pirandai:

• Pirandai is known to have itching properties , so always oil your hands or wear disposable gloves before cleaning the pirandai.
• Always choose tender pirandai for making this chutney, as the matured ones may cause severe itching .

2.Cleaning the pirandai:

• The most crucial step in this recipe is the cleaning process. Initially it may take some time for this process, but with practice you can do it easily.
• Wash the pirandai thoroughly to remove any dust or dirt.
• Oil your hands or use disposable gloves before cleaning.
• Remove the strings from the outer edges just like how you remove the strings from the beans.
• Remove the hard part in the joints between two segments and discard it.
• Remove the rough outer skin from all sides using a knife.
• In Pirandai , once cleaned , all that remains is a gel-like substance which is known to improve the lubrication between the joints and thereby eliminate joint pain.

3.Preparation of the pirandai chutney:

• Heat oil in a kadai and add 3 tablespoons of urad dal and sauté it until it turns golden brown.
• Add dried red chillies and saute it for a minute.
• Add shallots and garlic and sauté them until they turn golden brown.
• Add cleaned pirandai and sauté them until they are cooked and turn soft.
• Add grated coconut or coconut strips and sauté it for a minute or until it is mixed well with the other ingredients. This step is optional. If you want to store the pirandai thuvaiyal for a longer period, skip this step.
• Transfer all these ingredients to a bowl and allow them to cool.
• Once cooled, add all these ingredients in a mixer grinder and blend them together to a fine paste.
• Serve this pirandai chutney along with hot steamed rice or dosa.

Keyword Pirandai chutney, Pirandai Thuvaiyal

About Milagu Rasam / Pepper Rasam :

About Ingredients of Milagu rasam / Pepper rasam:

• Tamarind: Gives a tangy taste to the rasam and aids in digestion.
• Pepper and Garlic: Has anti-inflammatory properties and helps in relieving cold and cough and boosts immunity.
• Cumin seeds: Give an earthy flavour to the rasam and improve digestion.
• Curry leaves: Curry leaves are rich in iron content and help in preventing anaemia. Nourishes hair and supports healthy skin. It imparts a nice flavour to rasam.
• Hing / Asafoetida: An age-old remedy for treating digestive issues like gas , bloating, and stomach pain and helps in digestion.

Ingredient list of Milagu rasam/ Pepper rasam:

• Tamarind – 1 lemon-sized ball ( soaked in warm water)
• Pepper – 1 tbsp
• Cumin – 1 tsp.
• Garlic – 2 cloves
• Curry leaves – a sprig
• Tomato-1
• Rasam powder – 1 tbsp
• Small piece of jaggery
• Coriander leaves – 1 tbsp chopped
• Turmeric powder – 1/4 tsp

• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp.
• Curry leaves – 4-5 leaves
• Fenugreek seeds/powder – ¼ tsp
• Asafoetida – A Pinch

Instructions for making Pepper rasam / Milagu rasam:

1. Soak tamarind in warm water for at least ten minutes and extract the juice. Strain the juice and set aside. Discard the fibre.
2. In a mixer grinder, add cumin seeds, pepper , curry leaves , garlic cloves, and tomato and grind them together into a coarse paste.
3. Heat a pan over medium flame and add the tamarind extract, ground tomato paste , rasam powder, turmeric powder , a small piece of jaggery, water and salt. Mix it well.
4. Add the required amount of water to adjust the consistency of the rasam.
5. Add chopped coriander leaves over it.
6. Bring this rasam to a gentle boil . Once you see the bubbles on the top of the rasam, switch off the stove. Do not overboil the rasam, as it reduces its flavour.
7. Heat oil in a small pan. Add mustard seeds and allow them to crackle. Next, add urad dal , curry leaves , asafoetida, and fenugreek seeds and sauté them.
8. Pour this tempering over the rasam.

Variations of Rasam:

1. Paruppu rasam / Lentil rasam:

2. Lemon rasam:

Tips for perfect rasam:

1. Do not overboil the rasam, as it reduces the flavour and aroma. Once the bubbles start forming at the top of the rasam , switch off the stove.
2. Adding a small piece of jaggery helps in balancing the tangy and spicy flavour.
3. Add the required amount of water to adjust the consistency of the rasam. The consistency of the rasam should be thin and easily pourable.

Serving suggestions:

• Serve this rasam hot with steamed rice and poriyal.

Pepper rasam / Milagu rasam / Tomato rasam recipe

Spicy tangy and soothing rasam made with fresh spices

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings 4

Ingredients

  

• Tamarind – 1 lemon-sized ball
• Pepper – 1 tbsp
• Cumin – 1 tsp.
• Garlic – 2 cloves
• Curry leaves – a sprig
• Tomatoes-1
• Rasam powder – 1 tbsp
• Small piece of jaggery
• Coriander leaves – 1 tbsp chopped
• Turmeric powder – 1/4 tsp

For tempering

• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp.
• Curry leaves – 4-5 leaves
• Fenugreek seeds/powder – ¼ tsp
• Asafoetida – A Pinch

Instructions

 

• Soak tamarind in warm water for at least ten minutes and extract the juice. Strain the juice and set aside. Discard the fibre.
• In a mixer grinder, add cumin seeds, pepper , curry leaves , garlic cloves, and tomato and grind them together into a coarse paste.
• In a pan add the tamarind extract, ground tomato paste , rasam powder, turmeric powder , a small piece of jaggery, water and salt. Mix it well.
• Add the required amount of water to adjust the consistency of the rasam.
• Add chopped coriander leaves over it.
• Bring this rasam to a gentle boil . Once you see the bubbles on the top of the rasam, switch off the stove. Do not overboil the rasam, as it reduces its flavour.
• Heat oil in a small pan. Add mustard seeds and allow them to crackle. Next, add urad dal , curry leaves , asafoetida, and fenugreek seeds and sauté them.
• Pour this tempering over the rasam.
• Serve this rasam hot with steamed rice and poriyal.

Notes

Tips for Perfect rasam:

1. Do not overboil the rasam, as it reduces the flavour and aroma. Once the bubbles start forming at the top of the rasam , switch off the stove.
2. Adding a small piece of jaggery helps in balancing the tangy and spicy flavour.
3. Add the required amount of water to adjust the consistency of the rasam. The consistency of the rasam should be thin and easily pourable.

About Fish fry / Fish masala fry recipe:

Ingredients for fish fry :

• Fish (any type)- 500 gram descaled and cleaned.

For Fish fry masala:

• Red chilli powder- 2 tablespoons
• Turmeric powder-1/4 tsp
• Pepper powder- 1 tsp
• Cumin powder- 1 tsp
• Corn flour / rice flour-1.5 tbsp
• Asafoetida-1 tsp
• Salt as needed
• Lemon juice- 1 tbsp
• Oil- for frying
• Curry leaves- few ( optional)

Instructions for making fish fry:

1. Clean the fish:

• Take 500g of fish any variety . Add a tablespoon of turmeric powder to these fish slices and mix well.
• Let them rest for few minutes. Wash them thoroughly in water and drain them to reduce the fishy odour. Pat them dry with kitchen towel.

• Take all the spice powders like Red chilli powder, turmeric powder, pepper powder, cumin powder, corn flour, asafoetida , salt in a bowl and mix them thoroughly.
• Now the fish masala is ready. You can also prepare this fish masala in bulk and store it in refrigerator in an air tight container and use it as and when required.
• Add few drops of lemon juice and water to this fish masala and make it into a thick paste. Now apply this marinade over the cleaned fish pieces.
• Let the marinated fish pieces to rest for 30 minutes for the flavours to get infused.

• Heat oil in frying pan or skillet. Once the oil is hot , gently drop the marinated fish pieces into it.
• Fry them for 3-4 minutes in medium flame on one side or until they turn golden brown.
• Flip the fish slice carefully to cook the other side of the fish.
• Remove the fish and place them in a tissue paper to drain the excess oil.

Variations of fish fry:

1. Add ginger garlic paste to this marinade for a more flavorful fish fry. You can also fry few curry leaves and sprinkle them over the fish fry to make it aromatic.
2. Use Kashmiri chilli powder instead of normal red chilli powder to achieve the bright red colour. But adjust the quantity accordingly as kashmiri chilli powder will be less spicy.
3. You can also try adding coriander powder for a different flavour.
4. You can substitute corn flour with rice flour.

FAQs ( Frequently asked questions):

• Eyes of the fish should be very clear and bright
• Gills of the fish should be bright red or pink . If it is brownish or grey then this fish is an old one.
• Texture of the fish should be firm and should bounce back on pressing.

Serving suggestions:

Fish fry recipe

Spicy and tangy south Indian style fish fry

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine Indian

Servings 4

Ingredients

  

• Red chilli powder- 2 tablespoons
• Turmeric powder-1/4 tsp
• Pepper powder- 1 tsp
• Cumin powder- 1 tsp
• Corn flour / rice flour-1.5 tbsp
• Asafoetida-1 tsp
• Salt as needed
• Lemon juice- 1 tbsp
• Oil- for frying
• Curry leaves- few optional

Instructions

 

1.Clean the fish:

• Take 500g of fish any variety . Add a tablespoon of turmeric powder to these fish slices and mix well.
• Let them rest for few minutes. Wash them thoroughly in water and drain them to reduce the fishy odour. Pat them dry with kitchen towel.

2.Prepare the fish fry masala:

• Take all the spice powders like Red chilli powder, turmeric powder, pepper powder, cumin powder,corn flour, asafoetida , salt in a bowl and mix them thoroughly.
• Now the fish masala is ready. You can also prepare this fish masala in bulk and store it in refrigerator in an air tight container and use it as and when required.
• Add few drops of lemon juice and water to this fish masala and make it into a thick paste. Now apply this marinade over the cleaned fish pieces.
• Let the marinated fish pieces to rest for 30 minutes for the flavours to get infused.

3.Fry the marinated fish pieces:

• Heat oil in frying pan or skillet. Once the oil is hot , gently drop the marinated fish pieces into it.
• Fry them for 3-4 minutes in medium flame on one side or until they turn golden brown.
• Flip the fish slice carefully to cook the other side of the fish.
• Remove the fish and place them in a tissue paper to drain the excess oil.
• Our Spicy tangy fish fry is ready to serve.

Keyword Fish fry recipe, Fish masala fry, King fish fry recipe, Vanjaram fish fry

About Murungaikeerai Poriyal :

Ingredients for Murungaikeerai poriyal:

• 2 cups cleaned Moringa leaves tightly packed
• Shallots – 4 to 5 (chopped to medium-sized pieces)
• Green chilly – 1
• Cooked moong dal – ¼ cup
• Grated coconut – 3 tablespoons
• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Cumin seeds – 1 tsp.
• Oil – 1 tablespoon
• Salt to taste.

1. Clean the Moringa / Murungai keerai leaves:

• Remove the moringa leaves from the stem and discard the stem .
• Wash the moringa leaves thoroughly in water and drain the leaves .

2. Cook the moong dal

• Wash 3 tablespoons of moong dal thoroughly and cook them in a pressure cooker or pan until they are soft and set them aside.

3. Prepare the Murungai keerai poriyal/moringa leaves poriyal.

• Heat oil in a pan. Add mustard seeds and allow them to splutter. Add urad dal, cumin seeds and allow them to sizzle.
• Add chopped shallots and green chillies and sauté them. 
• Add cleaned moringa leaves and stir-fry them over low flame until the leaves start to wilt and combine well.
• At this stage add cooked moong dal , the required amount of salt and mix well. 
• Add grated coconut a few minutes before switching off the stove and stir well. 

Tips for perfect Murungaikeerai poriyal:

1. Always use fresh tender leaves (light green ones) for a tastier poriyal. The hard leaves (dark green ones) will be very tough to chew , fibrous and bitter in taste , so avoid using them.
2. Do not overcook the moringa leaves, else it will reduce its nutritional value. Normally the leaves get cooked within 5-7 minutes on low flame.
3. Cook the moringa leaves only on a low flame, or else the leaves may get burnt quickly.

Serving suggestions:

• Serve this Murungaikeerai poriyal along with Sambar / Rasam / Curd rice

Benefits of Murungaikeerai / Moringa leaves

1. Beneficial for pregnant women and lactating mothers:

2. Helps in regulating blood sugar level:

3. Helps in boosting immunity :

4. Helps in improving the bone strength:

Murungai keerai poriyal

Aarthi

Nutritious and delicious Moringa stir fry recipe made easily

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Indian, south Indian

Servings 3

Ingredients

  

• 2 cups cleaned Moringa leaves tightly packed
• Shallots – 4 to 5 chopped to medium-sized pieces
• Green chilly – 1
• Cooked moong dal – ¼ cup
• Grated coconut – 3 tablespoons
• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Cumin seeds – 1 tsp.
• Oil – 1 tablespoon
• Salt to taste.

Instructions

 

Clean the Moringa / Murungai keerai leaves:

• · Remove the moringa leaves from the stem and discard the stem .
• · Wash the moringa leaves thoroughly in water and drain the leaves .

Cook the moong dal

• · Wash 3 tablespoons of moong dal thoroughly and cook them in a pressure cooker or pan until they are soft and set them aside.
• Prepare the Murungai keerai poriyal/moringa leaves poriyal.
• · Heat oil in a pan. Add mustard seeds and allow them to splutter.
• · Add urad dal, cumin seeds and allow them to sizzle.
• · Add chopped shallots and green chillies and sauté them.
• · Add cleaned moringa leaves and stir-fry them over low flame until the leaves start to wilt and combine well.
• · At this stage add cooked moong dal , the required amount of salt and mix well.
• · Add grated coconut a few minutes before switching off the stove and stir well.
• Delicious and healthy moringa leaves poriyal is ready to serve. Serve this poriyal as a side dish for sambar/rasam/curd rice.

Tips for perfect Murungaikeerai poriyal:

• Always use fresh tender leaves (light green ones) for a tastier poriyal. The hard leaves (dark green ones) will be very tough to chew , fibrous and bitter in taste , so avoid using them.
• Do not overcook the moringa leaves, else it will reduce its nutritional value. Normally the leaves get cooked within 5-7 minutes on low flame.
• Cook the moringa leaves only on a low flame, or else the leaves may get burnt quickly.

Keyword Moringa leaves recipes, Murungaikeerai poriyal

Ingredients for making Prawn gravy/ Thokku

• 500 g prawns (cleaned and deveined)

• 8 tablespoons of oil (coconut oil/sesame oil)
• 20 shallots or small onions
• 3 tomatoes chopped into medium-sized pieces
• 2 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 2 tbsp Kashmiri red chilli powder / 1 tbsp red chilli powder
• 1 tsp mustard seeds
• 4-5 curry leaves
• 1 tsp cumin seeds
• 1 tbsp cumin powder
• 1 tbsp pepper powder 
• 1 tsp garam masala
• 3 tablespoons of water
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions for making Prawn gravy / Thokku:

1. Clean the prawns thoroughly, devein them and set them aside in a bowl.
2. Add 1 tbsp turmeric powder to the cleaned prawns, mix well and wash them thoroughly in water and drain them. This step is done to remove the fishy odour from the prawns and to remove the bacteria.

1. Heat 2 tablespoons of oil in a pan, preferably an iron pan, over medium heat.
2. Add shallots and sauté them until golden brown.
3. Add 2 tablespoons of ginger-garlic paste and sauté it until the raw smell disappears.
4. Add the chopped tomatoes and cook them until the tomatoes turn mushy.
5. Allow this tomato-onion mixture to cool down completely.
6. Once it is cooled down, add it to a mixture grinder or blender and grind it to a fine paste.
7. In the same pan, add 6 tablespoons of oil over medium heat. Add mustard seeds, cumin seeds, and curry leaves and allow them to sizzle.
8. Add the tomato-onion mixture paste to the pan.
9. Add various spice powders like turmeric powder, red chilli powder, cumin powder, garam masala, pepper powder and salt. Mix well.
10. Cook this masala base until the oil starts separating and the gravy turns into a thick paste or a consistency similar to thokku.

1. At this stage, add the prawns to the prepared masala gravy.
2. Add 3 tablespoons of water, mix well and cook for 7-10 minutes on low flame by covering the pan with a lid until the prawns are cooked and tender.
3. Adjust the consistency of the gravy by adding some water if you prefer the gravy to be thin. However, there is no need to add much water to this gravy, as the prawns release some water naturally during the cooking process.
4. Adjust salt to taste and add some more pepper powder if you prefer the gravy to be spicier.

5. Garnish with freshly chopped coriander leaves for better flavour.

Tips for the Perfect Prawn Gravy

• Small-sized prawns are better in taste than the large prawns.
• You can also use frozen prawns, but fresh prawns are more preferable.
• Iron pans are great for cooking this prawn thokku since they thicken the gravy easily and give a nice caramelised effect.
• Do not reduce the quantity of the oil, as this generous amount of oil plays a vital role in enhancing its taste.
• Always add the prawns to the curry a few minutes before the end of the cooking process, as the prawns normally cook very quickly. Cook them on a low flame in the masala base and make sure not to cook more than 10 minutes, else it will be overcooked and turn tough and rubbery.

Health Benefits of Prawns

• Prawns are not only delicious but also rich in protein, omega-3 fatty acids, various other nutrients like magnesium and phosphorus and essential vitamins.
• Prawns are low in calories, making it a suitable diet for people looking for weight loss.

Serving Suggestions of Prawn thokku:

Prawn gravy / thokku

Learn to make this spicy prawn gravy / thokku at home

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Prep Time 21 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Side Dish

Cuisine Indian

Servings 4

Ingredients

  

• 500 g prawns cleaned and deveined

For Gravy:

• 8 tablespoons of oil coconut oil/sesame oil
• 20 shallots or small onions
• 3 tomatoes chopped into medium-sized pieces
• 2 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 2 tbsp Kashmiri red chilli powder / 1 tbsp red chilli powder
• 1 tsp mustard seeds
• 4-5 curry leaves
• 1 tsp cumin seeds
• 1 tbsp cumin powder
• 1 tsp garam masala
• 3 tablespoons of water
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions

 

Step 1: Marinate the Prawns

• Clean the prawns thoroughly, devein them and set them aside in a bowl.
• Add 1 tbsp turmeric powder to the cleaned prawns, mix well and wash them thoroughly in water and drain them. This step is done to remove the fishy odour from the prawns and to remove the bacteria.

Step 2: Prepare the Masala Base

• Heat 2 tablespoons of oil in a pan, preferably an iron pan, over medium heat.
• Add shallots and sauté them until golden brown.
• Add 2 tablespoons of ginger-garlic paste and sauté it until the raw smell disappears.
• Add the chopped tomatoes and cook them until the tomatoes turn mushy.
• Allow this tomato-onion mixture to cool down completely.
• Once it is cooled down, add it to a mixture grinder or blender and grind it to a fine paste.
• In the same pan, add 6 tablespoons of oil over medium heat. Add mustard seeds, cumin seeds, and curry leaves and allow them to sizzle.
• Add the tomato-onion mixture paste to the pan.
• Add various spice powders like turmeric powder, red chilli powder, cumin powder, garam masala, pepper powder and salt. Mix well.
• Cook this masala base until the oil starts separating and the gravy turns into a thick paste or a consistency similar to thokku.

Step 3: Cook the Prawns

• At this stage add the prawns to the prepared masala gravy.
• Add 3 tablespoons of water, mix well and cook for 7-10 minutes on low flame by covering the pan with a lid until the prawns are cooked and tender.
• Adjust the consistency of the gravy by adding some water if you prefer the gravy to be thin. However, there is no need to add much water to this gravy, as the prawns release some water naturally during the cooking process.
• Adjust salt to taste and add some pepper powder if you prefer the gravy to be spicier.
• Garnish with freshly chopped coriander leaves for better flavour.

Notes

Serve your delicious prawn gravy/thokku hot with steamed rice/biryani/idli/dosa.

Keyword Prawn curry, Prawn gravy, Prawn masala, Prawn thokku

About Urulaikilangu varuval / Crispy Potato fry:

Ingredients for making Potato fry:

• 4 medium-sized potatoes chopped into small pieces
• 1 onion finely chopped
• 3 tablespoons oil (sesame oil / coconut oil)
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 teaspoon cumin seeds
• 1 sprig curry leaves
• 1/2 teaspoon turmeric powder
• 1 tablespoon Kashmiri red chilli powder (you can also use normal red chilli powder but adjust the quantity according to the spice preference)
• Salt to taste
• a pinch of asafoetida / hing
• 1 teaspoon black pepper powder

Instructions for making Urulaikilangu varuval / Potato fry:

1. Take 4 medium-sized potatoes and wash them thoroughly in water to remove the dirt.
2. Peel the outer skin of the potatoes and chop them into small cubes. Finely chop the onions also.
3. Rinse the chopped potatoes in water 3 times. This step is done to remove the excess starch and prevent the potatoes from sticking to each other. It also helps in achieving a crispy texture.
4. Drain the chopped potatoes and set them aside.
5. Heat oil in an iron pan/kadai on medium flame. To get a nice roasted effect, I would always recommend using an iron pan.
6. Now add the mustard seeds and let them splutter.
7. Add urad dal, curry leaves, cumin seeds, and a pinch of asafoetida and mix it well.
8. Add spices like turmeric powder, chilli powder, cumin powder, and pepper powder  and give a quick stir.
9. Add the chopped potatoes and mix them well.
10. Add chopped onion and the required amount of salt to this and mix well.
11. Sprinkle 2-3 tablespoons of water over these potatoes and cover the pan with a lid.
12. Simmer the flame and let the potatoes cook for 10-15 minutes.
13. Stir it occasionally to prevent burning.
14. Check for the doneness of the potatoes. If the potatoes are soft and get mashed easily, they are properly cooked; else you need to cook them for some more time. The cooking time totally depends on the size of the chopped potatoes. 
15. Once the potatoes are cooked, open the lid and sauté them on medium flame for a few minutes until the potatoes turn crispy and golden brown.
16. If you want it more crispy, add some more oil and sauté them well.
17. Adjust salt to taste. If you want it spicier, you can add a bit of pepper powder and mix well.

Urulaikilangu varuval / Potato fry

Try the simple and delicious potato fry made by tempering chopped potatoes with spices

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 29 minutes mins

Course Side Dish, South Indian side dish

Cuisine Indian, south Indian

Servings 4

Ingredients

  

• 4 medium-sized potatoes
• 1 onion finely chopped
• 3 tablespoons oil preferably coconut oil or sesame oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 teaspoon cumin seeds
• 1 sprig curry leaves
• 1/2 teaspoon turmeric powder
• 1 tablespoon Kashmiri red chilli powder you can also use normal red chilli powder but adjust the quantity according to the spice preference
• Salt to taste
• ¼ tsp asafoetida
• 1 teaspoon black pepper powder

Instructions

 

• Take 4 medium-sized potatoes and wash them thoroughly in water to remove the dirt.
• Peel the outer skin of the potatoes and chop them into small cubes.
• Rinse the chopped potatoes in water 3 times. This step is done to remove the excess starch and prevent the potatoes from sticking to each other. It also helps in achieving a crispy texture.
• Drain the chopped potatoes and set them aside.
• Heat oil in an iron pan/kadai on medium flame. To get a nice roasted effect, I would always recommend using an iron pan.
• Now add the mustard seeds and let them splutter.
• Add urad dal, curry leaves, cumin seeds, and a pinch of asafoetida and mix it well.
• Add spices like turmeric powder, chilli powder, cumin powder, and pepper powder to these potatoes and give a quick stir.
• Add the chopped potatoes and mix them well.
• Sprinkle 2-3 tablespoons of water over these potatoes and cover the pan with a lid.
• Simmer the flame and let the potatoes cook for 10–15 minutes.
• Stir it occasionally to prevent burning.
• Check for the doneness of the potatoes. If the potatoes are soft and get mashed easily, they are properly cooked; else you need to cook them for some more time.
• Once the potatoes are cooked, open the lid and sauté them on medium flame for a few minutes until the potatoes turn crispy and golden brown.
• If you want it more crispy, add some more oil and sauté them well.
• Adjust salt to taste. If you want it spicier, you can add a bit of pepper powder and mix well.

Notes

Tips to make the perfect urulaikilangu varuval:

1. Rinsing the potato cubes before cooking

This helps in removing the excess starch in the potatoes and helps in achieving a crispy texture. 

2.Use an iron pan or skillet:

This helps in giving the roasted effect to the potatoes.

Keyword Aloo fry, Potato fry, Urulaikilangu varuval

Variations of potato fry:

1. Add Sambar masala:

2. Add garam masala:

Tips to make perfect urulaikilangu varuval / potato fry:

1. Rinsing the potato cubes before cooking: This helps in removing the excess starch in the potatoes and helps in achieving a crispy texture. 

Sandwich chutney / green chutney for sandwich

Ingredients for Green Chutney for Sandwich

• Coriander leaves (cilantro) without stem—1 cup, tightly packed
• Mint leaves—1/2 cup, tightly packed
• Green chilies—1 (adjust to taste)
• Lemon juice—2 tablespoons
• Roasted gram dal—2 tablespoons
• Tamarind paste—1 teaspoon
• Chaat masala—1 teaspoon (optional)
• Salt—to taste
• Water—as needed for grinding

Step-by-Step Instructions for Making Sandwich Chutney

1. Clean the coriander leaves and mint leaves, discarding the stem, and wash them thoroughly in water to remove the soil and dirt.
2. In a blender or mixer grinder, add the coriander leaves, mint leaves, green chillies, tamarind paste, roasted gram dal, chaat masala, lemon juice, and salt, and grind them to a smooth and fine paste by adding a little water in between. The consistency of the sandwich chutney should be thick enough to spread and not too runny. 
3. Now the green chutney/sandwich chutney is ready. Gently spread the sandwich chutney on the bread slices, add filling of your choice in between, and enjoy it. You can also serve this as an accompaniment for pakodas, samosas, grilled chicken/ vegetables, bread omlettes.
4. Transfer this to an airtight container. You can refrigerate this and use it up to 4-5 days.
5. If you want to preserve it for a longer time, you can divide the chutney into smaller portions and freeze them.

Variations of sandwich chutney:

1. Replacing roasted gram dal with groundnuts:

2. Adding yoghurt:

Health benefits of green chutney:

1. Mint:

• well known for its ability to soothe the digestive system and thereby contributes to better digestion
• Rich in anti-oxidants and helps in improving immunity thereby protecting us from chronic diseases.

2. Coriander:

• Rich in essential nutrients like Vitamin C, K and minerals like potassium and magnesium thereby promoting the overall health
• Possess anti-inflammatory properties and helps to reduce inflammation

3. Lemon:

• Rich in Vitamin C and helps in improving immunity and fights against infections and colds
• Detoxifies and cleanses the body and flushes out the toxins. It acts as a natural detoxifier.

Sandwich chutney / Green chutney for sandwich

Learn to make spicy and tangy sandwich chutney

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Prep Time 10 minutes mins

5 minutes mins

Total Time 15 minutes mins

Servings 5

Ingredients

  

• Coriander leaves / cilantro without stem —1 cup, tightly packed
• Mint leaves—1/2 cup tightly packed
• Green chilies—1 adjust to taste
• Lemon juice—2 tablespoons
• Roasted gram dal—2 tablespoons
• Tamarind paste—1 teaspoon
• Chaat masala—1 teaspoon optional
• Salt—to taste
• Water—as needed for grinding

Instructions

 

• Clean the coriander leaves and mint leaves, discarding the stem, and wash them thoroughly in water to remove the soil and dirt.
• In a blender or mixer grinder, add the coriander leaves, mint leaves, green chillies, tamarind paste, roasted gram dal, chaat masala, lemon juice, and salt, and grind them to a smooth and fine paste by adding a little water in between. The consistency of the sandwich chutney should be thick enough to spread and not too runny.
• Now the green chutney/sandwich chutney is ready. Gently spread the sandwich chutney on the bread slices, add filling of your choice in between, and enjoy it. You can also serve this as an accompaniment for pakodas, samosas, grilled chicken/ vegetables, bread omlettes.
• Transfer this to an airtight container. You can refrigerate this and use it up to 4-5 days.
• If you want to preserve it for a longer time, you can divide the chutney into smaller portions and freeze them.

• 1 bunch of spinach (Vendhayam/ Arakeerai/ Manathakkali / any other type)
• Shallots- 3-4 chopped
• Garlic- 2-3 cloves
• Moong dal- 3 tbsp
• Dried red chilly- 1 or 2 ( adjust according to your spice preference)
• Jeera/cumin seeds – 1 tsp
• 1 tablespoon oil
• Tamarind paste- 1 tsp (optional)
• Water- 1 cup
• Salt, to taste

1. Clean the spinach:

• Pluck only the fresh leaves from the stem and discard the stem.
• Wash the cleaned leaves in water and drain them

2. Preparation of dal:

• Take 3 tablespoons of moong dal in a pressure cooker, add 1 cup of water and pressure cook it on high flame for 1 whistle and then simmer it for 5 mins.
• Switch off the flame. Once the pressure is released, mash the moong dal thoroughly and set it aside

3. Cook the spinach

• Boil 1 cup of water in a pan on medium flame. Add the cleaned fresh spinach leaves to it.
• Cook the leaves until they are wilted.
• Add the mashed moong dal and 1 dried red chilly to this pan and mix it well.

4. Prepare the tempering

• Heat 1 tbsp of oil in a pan. Add cumin seeds, chopped garlic, shallots, and red chilies and fry them until they turn golden brown.
• Now pour this tempering over the spinach dal mixture and then simmer it for 2-3 minutes so that the flavors of the spices are infused.
• Switch off the stove and allow the spinach dal mixture to cool completely

5. Grind them to paste

• Once the mixture is cooled down completely, transfer them to a mixer grinder/blender. You can add a teaspoon of tamarind paste to this mixture if you prefer a bit of tanginess.
• Grind them to a coarse or fine paste.
• Adjust the salt to taste.You can also prepare a tempering with mustard seeds and urad dal and pour it over the keerai. (This step is optional)

1. Use different type of keerai / spinach:

2. Replace dal with onion and tomato:

2. Supports digestion:

• Potatoes – 4 medium-sized (boiled & mashed)
• Onions – 2 medium (thinly sliced length wise)
• Green chilies – 1 (slit)
• Red chilly powder-1 tsp (adjust according to your spice preference)
• Ginger – 1-inch piece (finely chopped)
• Tomatoes- 2  finely chopped( optional)
• Curry leaves – 1 sprig
• Mustard seeds – 1 tsp
• Chana dal  – 1 tbsp
• Urad dal  – 1 tsp
• Turmeric powder – ½ tsp
• Salt – As required
• Water – As needed
• Oil – 2 tbsp
• Coriander leaves – 2 tbsp (chopped) for garnishing

• Take 4 medium sized potatoes and wash it thoroughly. Pressure cook them for 8 whistles with enough water on high flame.
• Check for the doneness of the potato by inserting a tooth pick.
• Once the potatoes are cooked , peel the outer skin and mash them . Step 2: Prepare the tempering and the Poori masala

• Heat 2 tbsp of oil in a pan in medium flame.
• Add the mustard seeds and allow them to splutter
• Add chana dal, urad dal, and roast them until they are golden brown
•  Add a sprig of curry leaves  and let them sizzle
• Add chopped ginger ,1 slit green chilly, sliced onions and saute them until the raw smell fades.
• Add chopped tomatoes and saute it until they turn mushy
• Add ½ tsp turmeric powder, 1 tsp chilli powder,  1 tsp garam masala (optional) and mix well.
• Add the mashed potatoes, water , required amount of salt and mix well.
• Adjust the consistency of the gravy by adding enough water.
• At this stage, if you want the gravy to be a bit thicker, dissolve 1 tbsp of gram flour / chickpea flour in water and add it to this masala. Allow the mixture to boil, until the masala thickens to the desired consistency. This step is optional
• Now cover the pan with a lid and simmer the flame for few minutes allowing the flavours to blend well
• Adjust the salt to taste and garnish it with coriander leaves

• Serve this aromatic poori masala with hot fluffy pooris.
• You can also use this poori masala as a filling for masala dosa. I normally use the leftover poori masala this way.

Tips for perfect Poori masala:

1. Adding tomatoes and garam masala is entirely optional. I included them for a touch of tanginess and extra flavor. However, in the traditional South Indian restaurant-style version, these ingredients are not used, so you can skip them if you prefer the authentic taste.
2. You can try different versions of this recipe by adding some vegetables like green peas and carrot. You can try adding some roasted cashew nuts also to this for an enhanced taste.
3. You can adjust the number of chillies and amount of chilli powder based on your spice preference

   FAQs (Frequently asked questions):

1. How to check if the potato is perfectly cooked?

2. How to adjust the consistency of the poori masala gravy?

1. Potatoes: Rich in B6, potassium , fiber and other nutrients
2. Turmeric: Rich in anti-oxidants and hence helps in improving immunity
3. Ginger: Supports digestion and helps in relieving bloating, and other digestive issuesTry making this delicious poori masala at home and enjoy it along with hot pooris.

Poori masala

Learn to make South Indian style poori masala at home

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dinner, South Indian side dish

Cuisine Indian

Servings 4

Ingredients

  

• Potatoes – 4 medium-sized boiled & mashed
• Onions – 2 medium thinly sliced length wise
• Green chilies – 1 slit
• Red chilly powder-1 tsp adjust according to your spice preference
• Ginger – 1-inch piece finely chopped
• Tomatoes- 2 finely chopped optional
• Curry leaves – 1 sprig
• Mustard seeds – 1 tsp
• Chana dal – 1 tbsp
• Urad dal – 1 tsp
• Turmeric powder – ½ tsp
• Salt – As required
• Water – As needed
• Oil – 2 tbsp
• Coriander leaves – 2 tbsp chopped

Instructions

 

Step 1: Boil the potatoes

• Take 4 medium sized potatoes and wash it thoroughly. Pressure cook them for 8 whistles with enough water on high flame.
• Check for the doneness of the potato by inserting a tooth pick.
• Once the potatoes are cooked , peel the outer skin and mash them .

Step 2: Prepare the tempering and the poori masala

• Heat 2 tbsp of oil in a pan.
• Add the mustard seeds and allow them to splutter
• Add chana dal, urad dal, and roast them until they are golden brown
• Add curry leaves and let them sizzle
• Add chopped ginger ,1 slit green chilly, sliced onions until the raw smell fades.
• Add ½ tsp turmeric powder, 1 tbsp kashmiri chilly powder, 1 tsp garam masala (optional) and mix well.
• Add the mashed potatoes, water , required amount of salt and mix well.
• Adjust the consistency of the gravy by adding enough water.
• If you want the gravy to be a bit thicker, dissolve 1 tbsp of gram flour in water and add it to this masala.
• Adjust the salt to taste and garnish it with coriander leaves

Notes

1. Adding tomatoes and garam masala is entirely optional. I included them for a touch of tanginess and extra flavor. However, in the traditional South Indian restaurant-style version, these ingredients are not used, so you can skip them if you prefer the authentic taste.
2. You can try different versions of this recipe by adding some vegetables like green peas and carrot. You can try adding some roasted cashew nuts also to this for an enhanced taste.
3. You can adjust the number of chillies and amount of chilli powder based on your spice preference

Keyword Poori masala

Coriander Seeds Chutney / Vara Kothamalli Chutney Recipe

Ingredients Required for Coriander Seeds Chutney

• Coriander seeds (Dhaniya) – 3 tbsp
• Urad dal—2 tbsp
• Dry red chilies—3 to 4 (adjust as per spice preference)
• Tamarind—A small lemon-sized (or 1 tbsp tamarind paste)
• Coconut—12-15 thin strips  / Grated coconut —½ cup
• Garlic—1 clove (optional)
• Salt—as per taste
• Water—as required
• Oil—1 tbsp

• Mustard seeds—1/2 tsp
• Urad dal—1 tsp
• Curry leaves—A sprig
• Asafoetida / Hing—A pinch
• Oil—1 tbsp

How to make coriander seeds chutney/Dhania chutney/Vara kothamalli chutney

1. Heat 1 tbsp of oil in a pan or kadai over medium flame.
2. Add urad dal and roast until they turn golden brown. Add red chillies and sauté them for a minute and set them aside.
3. Add coriander seeds , garlic and roast until they turn light brown and aromatic. You can skip adding garlic if you do not prefer it.
4. Transfer all these roasted ingredients to a bowl and allow it to cool for some time.
5. In a mixer grinder, add the roasted ingredients, coconut strips, garlic, tamarind, salt, and enough water and grind them to a fine paste.
6. Adjust the consistency of the chutney by adding enough water and adjust the salt to taste.

1. Heat oil in a small pan.
2. Add mustard seeds and allow them to splutter.
3. Add urad dal and allow it to turn golden brown.
4. Add curry leaves and a pinch of asafoetida/hing.

Tips for perfect Coriander seeds chutney:

1. Avoid over-roasting the coriander seeds and dal, or else your chutney will turn bitter.
2. Adjust the salt and spiciness to your taste.  FAQs ( Frequently asked questions): 1.How long can I store this chutney? This chutney needs to be consumed within 12 hours, as we have added coconut. If you want to store it for a long time, skip the coconut, store it in the refrigerator, and consume it within 2-3 days.

1. Replace coconut with tomato and onion: Try a different variation by replacing coconut with tomato and onion.

2. Add roasted peanuts: You can also try adding some roasted peanuts to this chutney for an extra flavour.

Health Benefits of Coriander Seeds Chutney:

1. Helps in better digestion Coriander seeds support digestion and help to relieve bloating and acidity.

2. Regulates blood sugar Coriander seeds help in regulating blood sugar levels, making them suitable for diabetic people.

3. Boosts Immunity Coriander seeds are rich in antioxidants and hence help in fighting infections and colds by boosting immunity.
   

   Coriander seeds chutney/ Vara kothamalli chutney recipe

   Make aromatic coriander seeds chutney easily with these simple steps

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   Prep Time 15 minutes mins

   Cook Time 10 minutes mins

   Total Time 25 minutes mins

   Course Breakfast, Side Dish, South Indian side dish

   Cuisine Indian

   Servings 4

   Ingredients

     

   • Coriander seeds / Dhaniya – 3 tbsp
   • Urad dal—2 tbsp
   • Dry red chilies—3 to 4 adjust as per spice preference
   • Tamarind—A small lemon-sized or 1 tbsp tamarind paste
   • Coconut—12-15 thin strips /Grated coconut —½ cup
   • Garlic—1 clove optional
   • Salt—as per taste
   • Water—as required
   • Oil—1 tbsp

   For Tempering (Tadka)

   • Mustard seeds—1/2 tsp
   • Urad dal—1 tsp
   • Curry leaves—A sprig
   • Asafoetida / Hing—A pinch
   • Oil—1 tbsp

   Instructions

    

   Step1:Roasting and grinding the ingredients

   • Heat 1 tbsp of oil in a pan or kadai over medium flame.
   • Add urad dal and roast until they turn golden brown. Add red chillies and sauté them for a minute and set them aside.
   • Add coriander seeds and roast until they turn light brown and aromatic.
   • Transfer all these roasted ingredients to a bowl and allow it to cool for some time.
   • In a mixer grinder, add the roasted ingredients, coconut strips, garlic, tamarind, salt, and enough water and grind them to a fine paste. I have added fresh garlic in this chutney since it adds a nice flavour; if you do not prefer, you can either skip or sauté the garlic for a minute before grinding.
   • Adjust the consistency of the chutney by adding enough water and adjust the salt to taste.

   Step2: Preparation of tempering

   • Heat oil in a small pan.
   • Add mustard seeds and allow them to splutter.
   • Add urad dal and allow it to turn golden brown.
   • Add curry leaves and a pinch of asafoetida/hing.

   Serving suggestions

   • Pour this tempering over the prepared coriander seeds chutney
   • Relish it with Idli / dosa/ Steamed rice

   Keyword Coriander seeds chutney recipe, Vara kothamalli chutney recipe
   Serving suggestions:
   • Enjoy this chutney with idli/dosa.
   • You can also relish it with steamed rice and a spoonful of ghee/sesame oil