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Tuesday, December 31, 2013


Channa Sundal:
White chick peas – 1 cup
For Grinding:
Coconut grated – ½ cup
Red chillies – 2 nos.
Ginger – ¼ inch


  1. Soak channa overnight and pressure cook until soft, with enough water and salt. Drain the water and keep the channa aside.
  2. Heat the kadai, add little oil , add little mustard seeds. After it splutters add urid dhal, Asofoetida powder and fry it for few seconds. Add curry leaves and add cooked channa and fry it for few seconds and add the grinded coconut paste. Mix it well.  Add little more salt if needed.


Ash gourd -100 gms
Carrot -1
Drumstick -1
Beans -6
Potato -1
Raw plantain -1
Shelled Peas - few
Yam -100 grams
Curd -1 cup

For the grinding

Grated coconut - 1 cup
Cumin seeds - 1 tsp
Green chilli -5

For the seasoning

Coconut oil - 2 tsp
Curry leaves - few
Mustard Seeds


1.  Peel the skin of the vegetable and cut them into 11/2 inch long.
2. Coarsely grind grated coconut, green chillies and cumin seeds. Keep it aside.
3. As each vegetable needs different time for cooking, first cook plantain and ash gourd together separately adding salt needed for that alone.
4. Cook the rest of the vegetables adding salt till them become soft.
5.Add the grounded paste and cook for a few minutes. Remove from flame.

6. Add curd and mix well.
7. Season with coconut oil, mustard seeds and curry leaves.

Kovakkai fry


Kovakkai – 1/2kg

Onion – 1 finely chopped

Red chilli powder / sambar powder  - 1 tsp

For Tempering:

Oil, Mustard seeds, Curry leaves.

 1. Take a kadai heat oil, add mustard seeds, when it splutters, add kovakkai and cook covered for a few minutes.

2. Then add Chilli/Sambar powder, salt needed and keep stirring till it is cooked.