Author: Healthy Samayal

Interested in cooking healthy recipes ,travelling,surfing and this and that.

Chettinad Karuveppilai Kuzhambu


Tamarind – Medium Lemon size ball
Shallots – 8 to 10
Tomato – 1
Turmeric powder – 1/2 tsp
Jaggery – 1 tsp
Mustard seeds – 1 tsp
Cumin Seeds – 1 tsp
Curry leaves – handful
Oil – 2 tsp
Salt to Taste

For the Paste
Copra/desiccated coconut – 3 tbsp
Coriander seeds – 1 tbsp
Garlic – 3 to 4 cloves
Toor dal – 1 tbsp
Cumin seeds – 1 tsp
Whole Pepper – 1 tsp
Curry leaves – 3/4 cup
Red chillies – 2 to 3
Oil – 1 tsp


Soak Tamarind in hot water for half an hour. Squeeze the tamarind pulp in water and filter the water and set aside.

Peel and slice the shallots into half.
Chop the tomatoes into small pieces.

Wash and dry the curry leaves

Heat Oil in a small pan.Once hot, add red chillies,toor dal and fry till dal turns slightly brown.Add pepper ,cumin seeds,coriander seeds and fry for few seconds.Add garlic and curry leaves and fry till the leaves are fried well.
Add desiccated coconut and fry till coconut turns brown in a low flame.

Once the above ingredients are cool, grind to a paste with little water.

Heat Oil in a large kadai/pan. Once hot, add mustard seeds and wait for it to crackle.Add cumin seeds and fry for few seconds.Add curry leaves and fry till they are crisp.
Add sliced shallots and fry till they turn brown.Add chopped tomatoes,turmeric powder and salt.Fry till the tomato shallot mixtures becomes soft and mushy.

Add the tamarind water and bring the whole gravy to a boil.
Add the ground paste,jaggery and 1 to 2 cups of water ,mix well.
Cover and cook the gravy for 10 to 15 minutes.

Serve the Karuveppilai Kuzhambu with steamed rice and potato roast.


Sabut Masoor Dal


Whole Masoor Dal/Red Lentil – 1 Cup
Onion – 1 Big
Tomatoes – 2 Medium
Green Chilli – 1
Ginger – 1/4 inch
Garlic Cloves – 3 to 4
Turmeric Powder – 1/2 tsp
Cumin Powder – 1/4 tsp
Coriander Powder – 1/2 tsp
Amchur Powder/Mango Powder – 1/4 tsp
Garam Masala – 1/4 tsp
Cumin Seeds – 1 tsp
Sugar – 1/2 tsp
Butter – 1 tsp
Oil – 2 tsp
Kasuri Methi – 1/4 tsp
Coriander leaves – handful
Salt to taste

Wash and soak the Whole Masoor dal overnight in lot of water.

Next day, rinse the dal nicely,pressure cook till the dal becomes soft.

Coarsely grind green chilli,ginger and garlic.

Finely chop onion and tomatoes.
Wash and chop the coriander leaves.

Heat oil in a large pan. Once hot, add cumin seeds and wait for it to crackle.
Add chopped onions and fry till it turns brown.
Add the coarsely ground green chilli+ginger_garlic and fry for few more minutes.
Add chopped tomatoes,turmeric powder and salt.
Cover and cook till tomato onion paste turns mushy.
Add cumin powder,coriander powder,amchur powder,garam masala powder,sugar and fry for few more seconds.
Add kasuri methi and fry for a minute.

Add the cooked masoor and 1 to 1.5 cups of water and mix well.
Cover and cook for 10 to 15 minutes till dal comes to a nice boil.

Garnish the dal with butter and chopped coriander leaves.

Serve the dal with rice or rotis.

Raw Mango Pulao


Raw Mango Medium size – 1
Basmati Rice/Kolam Rice – 1 Cup
Turmeric Powder – 1/2 tsp
Shah Jeera – 1 tsp
Cardamom – 2
Clove – 1
Garam Masala – 1/4 tsp
Ginger – 1/2 inch
Garlic Cloves – 4
Green chilli – 1 or 2
Coriander leaves – handful
Mint Leaves – handful
Oil – 1 tsp
Sugar – 1/8 tsp
Salt to taste

Ghee – 1 tsp
Cashew nuts – handful


Wash and cook the rice and set it aside to cool.

Coarsely powder cardamom and clove.

Heat 1/2 tsp ghee in a small pan and fry the cashew nuts till golden brown.

Chop the following :Ginger ,Garlic,Green chilli,mint leaves and coriander leaves.
Grind the chopped ingredients with little water to a paste.

Grate the raw mango.

Heat Oil in a pan.Once hot, add shah jeera seeds and let it crackle.
Add coarsely powdered cardamom and clove.Fry for few seconds.
Add turmeric powder,grated mango and ground paste.
Add salt.
Fry for 5 to 7 minutes till mango Wilts a bit.
Add garam masala and fry for few more seconds.
Add sugar and mix well.
Add cooked rice and 1/2 tsp ghee and mix well.
Fry for 2 to 3 minutes.

Garnish the raw mango pulao with fried cashew nuts .Serve it along with dal and curd.

Mango Dhokla


Besan/Chickpea Flour – 1 cup
Alphonso Mango Puree – 1 cup
Chiroti Rawa/Semolina – 2 tbsp
Green chilli – 1
Ginger – 1/2 inch
Sugar – 2 tsp
Lemon juice – 1/2 tsp
Eno – 1.5 tsp
Turmeric powder – a pinch
Salt to taste

Oil – 2 tsp
Mustard seeds – 1 tsp
Sesame seeds – 2 tsp
Cumin seeds – 1/2 tsp
Hing – a pinch
Curry leaves – handful
Grated Coconut – 1 tsp
Coriander leaves – handful
Water – 2 tbsp


Make a paste of green chilli and ginger in a mixer.
Finely chop coriander leaves and curry leaves and set aside.

Grease dhokla plates or a baking tin with oil on all sides and set aside.
Heat a cooker or steamer on stove with water .

Seive besan/chickpea flour and add it to a mixing bowl.
Add the green chilli+Ginger paste,semolina ,turmeric powder,sugar and salt and mix well.

Add mango puree and mix the batter till it is smooth. If required ,add 1 to 2 tsp of water .

Once the batter is smooth, add eno and mix well.
Immediately pour the batter into the greased plate/baking tin.
Tap the batter so that it evens out.

Place the tin/dhokla plates in the steamer or cooker.Cover and cook for 20 minutes.
Test with a toothpick if it comes out clean.
If required, steam for 5 to 10 minutes more.

Take out the tin from the steamer/cooker and allow it to cool for half an hour.
Once the dhokla is cool, unmould the dhokla into a large plate.

Heat oil in a small pan. Once hot,add hing,Cumin seeds.Fry for few seconds.
Add mustard seeds and wait for it to crackle.Add sesame seeds and fry for few seconds.
Add curry leaves and fry for few seconds.Add water and let it come to a boil.
Pour the mixture over the cooled dhokla.
Spread the mixture evenly.Sprinkle grated coconut and chopped coriander leaves .
Cut into small pieces and serve.

Carrot Idli Puliyogare


Grated Carrot – 1 Cup
Idli – 5 to 6
Puliyogare Paste – 2 tbsp
Puliyogare masala powder/Sambar powder – 1/2 tsp
Curry leaves – handful
Red Chillies – 1
Udad dal – 2 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Turmeric powder – 1/4 tsp
Oil – 4 tbsp
Salt to taste

Roasted Peanuts

Crumble idlies into small pieces by hand or pulse in a mixer and set aside.

Heat 1 tbsp Oil in a large pan. Once hot, add red chillies,udad dal and fry till the dal turns light brown.Add mustard seeds and allow it to crackle.
Add Hing,Curry leaves and turmeric powder and fry for few seconds.
Add grated carrots and little salt.
Cook the carrots for 5 minutes.If required,sprinkle some water .
Add Puliyogare masala powder or sambar powder and fry for few seconds.
Add puliyogare paste and mix well.
Add the crumbled idlies and 2 tbsp oil.
Mix the crumbled idlies into the carrot paste on a low flame for 5 minutes.
Add the remaining oil and fry for 2 to 3 minutes.

Garnish the idli puliyogare with roasted peanuts.
It is quick dish for breakfast or light dinner.

Bengali Cholar Dal


Channa Dal – 1 Cup
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/4 tsp
Hing – a pinch
Red Chillies – 1 to 2
Cumin Powder – 1/2 tsp
Sugar – 1/2 tsp or more
Cut coconut pieces – 2 tsp
Bay Leaf – 1
oil 1 tsp
Salt to Taste

For Spice Powder
Cardamom – 2
Clove – 1
Cinnamon – 1/4 inch

Wash Channa dal under running water till water turns clean.
Pressure cook the dal till soft with bay leaf.

Powder the ingredients under spice powder.

Take the cooked dal in a large pot. Add Turmeric powder,red chilli powder,cumin powder,powdered spice powder,sugar and salt.
Bring the dal to a boil till dal turns slightly thick.

Heat 1/2 tsp oil in a tadka pan. Once hot, add red chilli and hing.Fry for few seconds and pour over the dal.
Again,heat the remaining oil in the pan.Once hot,fry the coconut pieces till golden brown.
Pour over the dal.
This dal goes well with poori, jeera rice.

Ripe JackFruit Malpua


Ripe Jackfruit – 10 to 15 pieces
Maida/Plain Flour – 1 Cup
Chiroti Rawa/Fine Semolina – 4 tbsp
Sugar – 1/2 cup and more
Fennel Seeds – 1 to 2 tbsp
Milk – 1/4 cup or more

Baking soda – pinch
Oil – For Frying


Wash and de seed the ripe jackfruits.Remove the skin that surrounds the seed also.
In a Blender/Mixer, add the de-seeded jackfruits,sugar and grind it into a smooth pulp.
If required, add a teaspoon of milk or water for grinding.
Take out the blended jackfruit pulp in a large bowl.
Add semolina,plain flour and mix well.

Check for sugar. If sugar is less, add more sugar.

Roughly crush some fennel seeds and add it to the batter.
If the batter is difficult to mix, add milk little by little till it comes to cake batter consistency.

Rest the batter for half an hour.

After half an hour, mix the batter well.
Add a pinch of baking soda and mix well.

Heat Oil in a frying pan.Once oil is medium hot, take a ladle of the batter and pour in a circular pattern. Cook till bottom is done.Flip the malpua and cook the other side.
Take the malpua out of oil once both the sides are golden brown.

Repeat the process with the rest of the batter.

This is a nice sweet snack that can be served at tea time.

Okra Sprouts Omelette


Whole Green Moong Sprouts – 1 Cup
Whole Black Gram Sprouts – 1/2 cup
Fenugreek seeds Sprouts – 2 tbsp
Okra/Ladies Finger – 6 to 8
Black Pepper – 6 to 8
Grated Carrots – 1 Cup
Shredded Cabbage – 1/2 cup
Grated Onions – 1/2 cup
Curry leaves – handful
Garlic Cloves – 4 to 6
Turmeric Powder – 1/2 tsp
Sesame seeds – as required
Oil – For frying the omelette – as required


Wash and chop okra/ladiesfinger into big pieces.

In a Mixer, Take whole moong sprouts,whole black gram sprouts,fenugreek sprouts,garlic,curry leaves,black pepper,turmeric powder,okra and salt.
Add little water and grind to a smooth paste.

Take out the batter into a large bowl. Add grated carrots,shredded cabbage,grated onions.
Mix the batter well. The batter will be slimy due to okra.

Heat a dosa/crepe pan and drizzle a little oil.
Once the pan is hot, take a ladle of batter and spread the batter into a round shape.Being slimy, it will be slightly difficult to spread.
drizzle little oil all over the omelette. Sprinkle some sesame seeds.
Once the bottom of the omelette is cooked, gently flip it over and cook the other side.

Once both sides are cooked, serve the omelette with white butter, coconut chutney or peanut chutney.

Masala Kuzhi Paniyaram



For Batter
ParBoiled Rice – 1 Cup
Udad Dal – 1/4 cup
Sago/Sabudana – 2 tbsp
Fenugreek Seeds – 1 tsp

For Masala
Onion – 1
Boiled Corn – 1/2 cup
Capsicum – 1
Grated Carrot – 1
Grated Coconut – 1/4 cup
Green Chilli – 1
Ginger – 1/2 inch grated
Curry leaves – handful
Coriander leaves – handful
Turmeric powder – 1/8 tsp
Cumin Seeds – 1 tsp
Udad Dal – 1 tsp
Chana dal – 1 tsp
Mustard Seeds – 1 tsp
Hing – a pinch
Oil – 2 tsp

For Paniyaram
Batter as required
Oil as required
Paniyaram Pan


For Batter
Wash and soak Udad dal and fenugreek seeds together.
Wash and soak Rice and sabudana together .

Soak the above for 6 hours or more.

First grind the udad dal and fenugreek seeds into a smooth paste.
Take it out.
Add the rice and sabudana and grind it into a smooth paste.
Mix both the batter,add salt and ferment for 10 to 12 hours.

For Masala
Finely chop the onions,capsicum,coriander leaves,green chilli and curry leaves.

Heat Oil in a pan. Once hot, add Mustard seeds and fry till it crackles.
Add Chana dal ,Udad dal and fry till the dals turn golden brown.
Add cumin seeds ,hing,curry leaves,chopped green chilli and grated ginger.
Fry for few seconds.
Add finely chopped onions and fry till it turns brown.
Add chopped capsicum,turmeric powder and salt.
Sprinkle little water and cook till capsicum is done.
Add boiled corn and grated carrots and mix them and fry for a minute or two.
Switch off the stove.

Add the above masala to the fermented paniyaram batter.
Add grated coconut and finely chopped coriander leaves .
Mix well.

To Make Paniyaram:

Heat Paniyaram Pan .Pour 1/4 tsp oil in all the holes and let the oil get heated.
Spoon the paniyaram batter into the holes. Cover for few seconds.
Once the bottom is cooked, turn the paniyaram ,cover and cook for few more seconds.
Take out the paniyaram and serve with coconut or peanut chutney.

Tomato Launji


Ripe Tomato (Nati) – 5
Sugar/Jaggery – 3 to 4 tbsp
Panch Phoran – 1 tsp
Red Chilli – 1
Raisins – handful
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/8 tsp
Salt to taste
Oil – 1 tsp

Soak Raisins in hot water.
Panch Phoran consists of Mustard seeds,Fennel Seeds,Cumin Seeds,Fenugreek Seeds,Kalonji.

Wash and chop the tomatoes into small pieces.
Heat Oil in a pan. Once hot, break the red chilli and add it to the oil.
Add Panch Phoran and fry for few seconds.
Add Turmeric powder .
Add the chopped tomatoes and salt.
Mix well,cover and cook the tomatoes till it becomes mushy.
Add Red Chilli Powder and cook for few more minutes.

Drain the raisins and add to the tomato paste.
Add jaggery/sugar and cook for 10 more minutes .

Tomato Launji is ready.This dish goes well with Parathas.