Kerala Parippu Curry


Moong Dal – 1 Cup
Shallots – 3
Turmeric powder – 1/8 tsp
Mustard Seeds – 1/4 tsp
Udad Dal – 1/4 tsp
Hing – a pinch
Curry Leaves – handful
Coconut Oil – 2 tsp

For Grinding
Grated Coconut – 1/2 cup
Green Chillies – 2
Cumin seeds – 1 tsp


Wash Moong dal till water turns clear.

Peel and slice the shallots.

Grind into a smooth paste with little water all the ingredients mentioned under “For Grinding”.

Heat a large pot with 2 cups of water. Once water comes to a boil, add the washed moong dal,turmeric powder and salt.
Cook till dal turns mushy.
Add the ground coconut paste and cook further for 10 to 15 minutes.

In a small tadka pan, Heat Coconut oil. Once hot, add Mustard seeds and fry till it crackles.
Add Udad dal and fry till it turns golden.
Add hing, Curry leaves and fry for few seconds.
Add sliced shallots and fry till it turns golden.

Pour the seasoning into the cooked dal.
Serve this dal with Cooked rice and ghee.


Sorekai Perugu Pachadi



Tender BottleGourd/Sorekai – 1
Yogurt – 1 Cup
Curry leaves – handful
Grated Ginger – 1/2 tsp
Turmeric Powder – a pinch
Methi powder – 1/4 tsp
Udad Dal – 1/4 tsp
Channa Dal – 1/4 tsp
Cumin Seeds – 1/4 tsp
Mustard Seeds – 1/4 tsp
Green Chillies – 2 to 3
Red Chillies – 1
Oil – 1 tsp

Chopped coriander leaves

Peel and cut the BottleGourd into small pieces.

Slit green chillies and keep aside.

In a pan, Add Bottlegourd pieces and little water.Cook the vegetable till it is tender.

Beat the Yogurt and set aside.

Heat Oil in a pan. Once hot, add Mustard seeds and fry till it crackles.
Add Channa dal,Udad dal and Red Chillies and fry till dals turn golden.
Add Curry leaves,Slit Green chillies and grated ginger.
Fry for few seconds.
Add turmeric powder and methi powder.
Add the cooked bottlegourd and mix well.

Switch off the stove.
Once the vegetable is cool, mix in the yogurt.
Garnish the pachadi with coriander leaves.
Serve this as a side dish to rice.

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.

Citron/Narthanga Gojju



Citron/Narthanga is also called Kaffir lime in south-east asian countries.It is a good blood purifier and reduces pitta in the body.

Narthanga/Citron – 4 to 5
Tamarind – 1 lemon size ball
Turmeric powder – 1/4 tsp
Jaggery – 3 to 4 tbsp
Oil – 1 tsp

For Roasting
Channa dal – 1 tbsp
Coriander seeds – 1 tbsp
Fenugreek seeds – 1 tsp
Mustard seeds – 1 tsp
Red chillies – 2 to 3
Oil – 1 tsp

For Tempering
Mustard seeds – 1 tsp
Udad Dal – 2 tsp
Curry leaves – handful
Hing – 2 pinch
Green chilli – 1 slit lengthwise
Oil – 1 tsp


Soak tamarind in 2 cups of hot water.After it becomes soft,squeeze the tamarind ,extract the juice and keep it aside.

Heat a pan with 1 tsp oil. Once hot, add red chillies,Channa dal,fenugreek seeds,coriander seeds and mustard seeds one by one.Roast till it is golden brown.
Once cool,powder the spices in a mixer and set aside.

Chop the citron into small pieces after removing the seeds.

Heat a large pan with 1 tsp oil.Once oil is hot,add the chopped citron pieces,turmeric and salt.
Saute citron for 10 minutes. It will leave some water.
Add the tamarind liquid ,cover and cook till raw smell of tamarind goes away.
Add powdered spices,jaggery and cook for few more minutes till gravy becomes thick.

Heat a small pan and add oil for tempering. Once oil is hot,add mustard seeds.Once mustard crackles,add udad dal and fry till light brown.Add hing,curry leaves and slit green chilli and fry for few more seconds.
Pour the tempering over the cooked gravy.

Citron gravy/gojju can be served with curd rice or as side dish to dosa etc.

Fenugreek Leaves (Methi) Salad


Fenugreek(Methi) leaves – 1 bunch
Onion – 1 big
Cucumber – 1
Carrot – 1

For Dressing:
Lime – 1
Garlic Cloves – 2
Pepper powder – 1/4 tsp
Chilli Flakes – 1/4 tsp
Olive Oil – 1 to 2 tbsp
Honey – 1 tbsp

For Garnish:
Roasted Peanuts – handful
Roasted Peanut powder – 1 tbsp
Roasted Sesame seeds – 2 tbsp


For the dressing, squeeze juice of 1 lime in a small bowl.
Crush garlic cloves to a paste.Add the crushed garlic to the lime juice.
Add the rest of dressing ingredients,whisk nicely and set it aside.

Wash Methi leaves and drain them for half an hour.

Finely chop the methi leaves,onions and cucumber.
Grate the carrot.

In a large bowl, add methi leaves,onions,cucumber and carrots.
Add the dressing and mix well.

Let the salad rest for half an hour to incorporate the flavors and to reduce the bitterness of the methi leaves.

Before serving the salad, add roasted peanut powder and mix well.
Garnish with roasted sesame seeds and roasted peanuts and serve immediately.


Cauliflower Rice Pongal


Cauliflower Rice – 1.5 cups
Moong dal – 1 cup
Ginger – 1/2 inch
Curry leaves – handful
Whole pepper – 1 tsp
Cumin seeds – 1.5 tsp
Hing – 3 pinch
Turmeric powder – 1/4 tsp
Ghee – 2 to 3 tsp
Cashew nuts – handful


Wash moong dal till the water becomes clear.
Pressure cook the dal till it is soft and mushy.

Crush and chop ginger into small pieces.

Coarsely crush pepper.

Heat 2 tsp of ghee in a large pan. Add cashew nuts and fry till they are golden.
Take out the cashews.

In the same ghee, add cumin seeds.Once the seeds crackle a bit, add pepper powder,curry leaves,crushed and chopped ginger and turmeric powder.
Fry for few seconds.

Add cauliflower rice and salt. Mix well and cook for a few seconds.
Add cooked moong dal and 1/4 cup water and mix well.

Cover and cook for few minutes stirring in between till the pongal thickens a bit.

Serve cauliflower rice pongal garnished with roasted cashew and drizzle the remaining ghee on top of the cooked pongal.

Cauliflower Rice


Cauliflower – 1
Mixer/Food Processor

Wash and trim the cauliflower florets.
Heat water in a large pot with little salt.
Once the water comes to rolling boil, add the cauliflower florets and cook for 5 minutes.
Switch off the stove.
Strain the cauliflower florets and wash in cold water to stop the cooking process.
Once water has been completely drained,pulse the florets in food processor or mixer in batches so that it resembles couscous or coarse rava.

Substitute this in place of rice in all your rice preparations.

Raw Papaya Sambharo


Raw Papaya – 1 Medium sized
Green chillies – 2 to 3
Lemon – 1/2
Turmeric powder – 1/4 tsp
Sugar – 1 Tbsp
Oil – 2 to 3 tsp
Mustard seeds – 1 tsp
Hing – 2 pinch

For Garnish:
Chopped coriander leaves


Wash,Peel and grate the papaya and set aside.
Slit the green chillies.

Heat Oil in large pan. Once hot, add mustard seeds.
Once the seeds crackle,add hing.
Add green chillies and fry for few seconds.
Add turmeric powder and mix well.
Add grated papaya ,salt and mix well.
Cook for 6 to 10 minutes till papaya is 70 to 80% cooked.
Add sugar and cook till sugar melts.
Add lemon juice.Mix well and switch off the stove.

Garnish sambharo with chopped coriander leaves.

Serve this as a salad .

BitterGourd Chutney


Bitter Gourd – 250 gms
Onion – 1 large
Peanuts – 2 tbsp
Roasted Sesame seeds – 1 tbsp
Grated Coconut – 1 tbsp
Tamarind paste – 1 tsp
Grated Jaggery – 1 to 2 tsp
Garlic Cloves – 4
Green chilli – 1
Mustard seeds – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Goda Masala – 2 pinch (Optional)
Oil – 2 to 3 tsp


Wash, scrape and grate bitter gourd.
Mix a tsp of salt to grated bitter gourd and set aside for 30 minutes.

Squeeze out all the water from the bitter gourd.
Left over water can be had as a drink.

Coarsely crush green chilli and garlic cloves.
Cut the onions into thin slices.

Roast the peanuts.Remove the skin and slightly crush the peanuts.

Heat oil in pan. Once hot, add mustard seeds.
Once the mustard seeds crackle, add sliced onions and fry them till brown.
Add green chilli+garlic paste and fry for few seconds.
Add turmeric powder.
Add the grated bitter gourd and salt.
Fry for 10 minutes sprinkling little water now and then if required.
Add coriander powder and goda masala if using at this stage.

Add tamarind paste and fry for few more minutes.
Add grated jaggery .Cook till jaggery melts and mixes well with bitter gourd.

Add the crushed peanuts and sesame seeds.
Add grated coconut.
Mix well and switch off the stove.

This chutney can be had as a side dish to rotis and rice.

Baba Ganoush


Large Brinjal/Eggplant – 1
Garlic Cloves – 4
Olive Oil – 3 to 5 tbsp
White Sesame seeds – 3 tbsp
Apple cider vinegar – 1 tsp
Cumin powder – 1/2 tsp
Red chilli powder/Paprika powder – a pinch
Juice of half a medium-sized lime

Finely chopped coriander/parsley leaves
Olive oil – 1 tbsp
Sumac powder – little bit for dusting on top


Wash and apply oil on the Brinjal.Pierce the Brinjal at few places and roast on the fire or oven.
Once the outer skin of brinjal is charred and becomes completely black, put the brinjal in cold water to cool down.
Peel the charred skin and keep the brinjal pulp aside.

Roast the sesame seeds .Once cool, in a mixer jar, add the sesame seeds and finely powder it.
To the powdered sesame seeds , add the garlic,brinjal pulp,vinegar,lime juice and salt.
Add cumin powder and red chilli powder.
Pulse the entire contents.
Add olive oil little by little 1 tbsp at a time and pulse till the entire contents come to a smooth paste.

Empty the contents into a serving bowl. Add finely chopped coriander leaves.
Check for the salt .

Make a well in the center. Pour 1 tbsp of olive oil in the center.
Sprinkle little sumac on the top.

Serve as a dip with pita bread .

Note: If using Tahini paste, omit sesame seeds and reduce the garlic to 2 cloves.