Chettinad Potato Roast


Baby Potatoes – 1/2 kg
Garlic Cloves – 7 to 8
Curry leaves – handful
Fennel Powder – 1 tsp
Red Chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Oil – 3 to 4 tbsp

Boil potatoes with little salt. Once cool, peel the potatoes and cut into half.

In a bowl, Add the cut potatoes, Fennel powder,Red chilli powder,Turmeric powder and salt.
Mix well.

Peel and crush the garlic cloves.
Heat Oil in a large pan. Once hot, add Curry leaves and crushed garlic.
Fry for few seconds.
Add the marinated potatoes and fry on a low flame till the potatoes are roasted.


White Pumpkin Poriyal


White Pumpkin – 500gms
Channa dal – 1/4 cup
Grated coconut – 1/4 cup
Green chilli – 1 sliced long

For Tempering:
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Channa dal – 1 tsp
Asafoetida – 1/4 tsp
Turmeric powder – 1/2 tsp
Curry leaves – handful
Coconut oil – 1 to 2 tsp


Wash and soak Channa dal for 1 hour. Drain and rinse well. Cook the channa dal either directly or in pressure cooker with little water till it is soft but not mushy.
Drain the water and reserve the water.

Wash ,peel the core and skin of white pumpkin and chop it into small pieces.

In a large pan, heat oil. Once oil is hot add Mustard seeds, Channa dal, Cumin seeds,Asafoetida,Curry leaves and turmeric powder one by one and fry for few seconds.
Add chopped pumpkin pieces and salt. Mix well. Add the reserved Channa dal water ,cover and cook till pumpkin is cooked well.
Ensure that pumpkin is soft but retains its shape.

Once pumpkin is cooked well, add the boiled Channa dal and mix well.Cook for few minutes till salt gets incorporated into the dal. Take the pan off the heat.

Garnish with grated coconut.

Serve this as side dish for rotis and rice.

Bittergourd StirFry


Bitter gourd – 200 gms
Onion – 1 medium size
Tamarind water – 3 tsp
Turmeric powder – 1 tsp
Dill seeds/Cumin seeds – 1 tsp
Asafoetida – a pinch
Curry leaves – handful
Coriander leaves – handful
Jaggery – 1 tbsp
Oil – 2 tbsp

For Masala:
Cinnamon – 1/4 inch
Cloves – 2
Cardamom – 2
Coriander seeds – 1 tsp
Fennel seeds – 1 tsp
Cumin seeds – 1/2 tsp
Red Chillies – 2


Heat a small pan. Dry roast all the ingredients under “For Masala”.Once cool, powder in a mixer and set aside.

Slice the onions and keep aside.

Wash and peel the Bittergourd lightly.Cut into roundels. Apply salt and turmeric powder and set aside for half an hour. Bittergourd will leave out water.
Wash and squeeze out the water from the Bittergourd .

Heat 1 tbsp of oil in a frying pan. Once oil is hot, add the Bittergourd and fry well till they are cooked and browned a bit. It takes around 10 minutes or more .
Keep the gas on a low flame while frying the vegetable else there are chances of it getting burned.

Heat the remaining oil in a pan. Once hot, add Cumin or dill seeds and fry for a few seconds. Add curry leaves and asafoetida , add sliced onions and fry till they are brown.

Add the roasted Bittergourd,turmeric powder,salt and sprinkle 1/2 tbsp of the ground masala and mix well.

Add the tamarind water and jaggery and mix well.

Cook for few minutes till the vegetable becomes dry.

Garnish with coriander leaves. Serve as a side dish for rotis and rice.

Potato Drumstick Stir Fry


Potato – 250 gms
Drumstick – 250 gms
Onion (Optional) – 1 medium
Garlic (Optional) – 2 to 3
Curry Leaves – a handful
Udad Dal – 3 tsp
Mustard Seeds – 1 tsp
Hing – 1/4 tsp
Turmeric Powder – 1 tsp
Red Chilli Powder – 1 tsp
Sambar Powder – 1 Tbsp
Lemon Juice – 2 Tbsp
Oil – 2 tbsp


Boil Potatoes and Drumstick.
Chop Potatoes into big pieces.

In a Large Pan, Heat 2 tbsp oil. Once oil is hot, add Udad Dal,Mustard Seeds,Hing,Curry Leaves in the mentioned order and fry till dal is brown.

If using garlic, add few crushed garlic and fry well.
If using Onions, Add finely sliced onions and fry till onions are brown.

Add chopped potatoes and fry them till they are slightly browned.
Add drumstick and mix well.

Add turmeric powder,Red Chilli Powder,sambar Powder,Salt and mix well.
Fry the Veggies for few more minutes till spices and salt are fully incorporated in the vegetables.

Switch off the gas and add lemon juice.Mix well.

Serve this as a side dish for Roti and Rice.

Elephant Yam (Suran) Fry


Elephant Yam – 250 gms
Tamarind paste – 2 tsp
Rice Flour – 2 tsp
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Oil – 2 to 3 tsp

Cut the Yam into big pieces. Boil the pieces till they are soft yet firm.
Drain the water from the yam and let it cool for half an hour.
Yam pieces can also be refrigerated for some time.

In a bowl, Mix Tamarind paste,Rice Flour,Turmeric powder,Coriander powder,Red Chilli Powder,Salt and 1 tsp of oil.

Apply this paste to Yam pieces and marinate it for 20 minutes.

Heat a Large Pan .Add the remaining oil. Once Oil is hot, add the Yam pieces to the pan and fry on both sides till they are brown.

Serve as Side dish with rice.

Spinach StirFry


Spinach – 1 Big Bunch
Onion – 1 Medium size (Optional)
Green Chilli – 1
Garlic Cloves – 4
Ginger – 1/2 inch
sambar powder/Garam Masala – 1 tsp
Grated Coconut – 1/4 cup
Roasted Peanuts – 2 Tbsp
Jaggery – to taste
Tamarind paste – 1/8th tsp
Salt – to taste
Mustard Seeds – 1 tsp
Udad Dal – 2 tsp
Red Chilli – 1
Hing – a pinch
Turmeric powder – 1/2 tsp
Curry leaves – few strands
Oil – 2 tsp


Wash and finely chop spinach.
Crush Green chilli,Ginger and Garlic to a coarse paste.
Crush Roasted peanuts .
Finely chop onions.

Heat oil in a kadai.Once hot, add Udad dal,Red chilli,mustard seeds,hing,curry leaves and fry .
Add the crushed green chilli,garlic and ginger paste and fry for a few seconds.
Add chopped onions and fry till onions turn brown.
Add turmeric powder and mix.
Add chopped spinach,salt,jaggery and mix.
Add some water ,cover the kadai and cook till spinach Wilts and all the water dries up.
Add tamarind paste and sambhar powder and mix and cook for few minutes.
Add grated coconut and mix well.
Off the stove. Add crushed peanuts and mix well.

Serve it as side dish for Rotis and Rice.

Malabar Spinach usili

I had Malabar spinach plant growing in my balcony garden and thought of trying out this usili since the yield was less.Malabar spinach is also called basale soppu in Kannada.


Malabar spinach – 1 bunch
Grated coconut – 1 tsp
Channa dal – 1/2 cup
Toor dal – 1/2 cup
Jeera – 1 tsp
Saunf – 1 tsp
Garlic cloves – 2 to 3
Red chillies – 3
Mustard seeds – 1 tsp
Udad dal – 3 tsp
Turmeric powder – 1/2 tsp
Curry leaves – a handful
Oil – 3 tsp
Lemon – 1
Salt to taste



Soak Channa dal,Toor dal and 2 red chillies in water for half an hour.
Drain the dals and add it to blender along with garlic cloves,jeera ,saunf,turmeric powder and salt.Grind them to a coarse paste without water.

Grease a small flat dhokla plate or idly plate with oil and pour the ground mixture.
Steam it for 15 to 20 minutes . Let the dal mixture cool and break them into bread crumbs like consistency and keep it aside.

Heat 2 tsp of oil in kadai.Once oil is hot, add mustard seeds,Udad dal,one red chillies ,hing,Curry leaves and fry well.
Add turmeric powder and finely chopped spinach,salt and fry well till spinach is cooked well.
When spinach mixture becomes dry, add the dal and mix well and cook for 2 to 3 minutes.
Add a tsp of oil,grated coconut and mix well. Take the usili off from the stove and add juice of one lime and mix well.

Serve this as a side dish along with Rasam/Sambar .

Beetroot Thoran


Beetroot 4 to 5 medium size
Grated coconut half a cup
garlic cloves -2 to 3
Curry leaves
Mustard seeds – 1 tsp
Udad dal – 3 tsp
Red Chillies -2
Half a lime
Turmeric powder – a pinch
Hing – a pinch
salt to taste
Coconut oil -2  tsp


In a small mixer, take half of the grated coconut,few curry leaves,garlic cloves,turmeric.Grind coarsely without any water.

Wash the beetroot and boil it in cooker with lots of water for 5-6 whistles.
Drain the water and peel the skin of beetroot and chop the beetroot to small pieces.

In a Kadai, add coconut oil .Once it gets heated add Udad dal and fry till it becomes pink.Break Red chillies and add it to the oil along with mustard seeds.
Once mustard seeds start spluttering add hing ,remaining curry leaves and fry well.

Add the ground paste and fry it for half a minute.Add the cut beetroot pieces along with salt and fry again for 5 min .

Add remaining coconut and toss the vegetable once and off the stove. Add juice of half a lime and mix well.