Olan (Ash Gourd/Petha cooked in coconut milk)

Cook the ash gourd, green chillies in thin coconut milk adding enough water till the vegetables are soft. Simmer and add thick coconut milk. Switch off the flame and add a tsp of coconut oil on top and crushed curry leaves.





Wash all the vegetables and cut into 1 1/2 inch long pieces. Add required water, 1/2 turmeric powder and salt and cook. Grind grated coconut, shallots, green chilly, chilly powder, turmeric powder, cumin powder coarsely.

Add this to the cooked vegetables. When cooked properly add curd and curry leaves and mix well. Add coconut oil and remove from fire.



Kaipakka (Karela) Pachadi (Bitter Gourd Pachadi)

In a deep saucepan heat oil. Shallow fry shallots, green chillies, ginger and add chopped. When its well cooked remove from the heat and keep aside. Now blend the coconut, mustard seeds & curd (Please make sure that it should not be fully grinded).  Mix this with the cooked karela.

Heat oil. Add mustard seeds. When it starts spluttering add red chilli & curry leaves. Add the seasoning to your dish.

Bitter Gourd Pachadi

Kaipakka (Karela) Pachadi

Pairu Melkushyam / Lobia Recipe (Black Eyed Beans Curry)

Soak beans overnight in water to cover generously. Drain the water and boil it with fresh water in a pressure cooker adding salt and turmeric.

Heat oil in a deep saucepan. Add onion, garlic cook it for 1-2 minutes. Add ginger, green chilies, tomato, cumin powder, red chilly powder, and coriander powder.  Stir well and add boiled lobia (black eyed beans) . Continue to simmer, uncovered, until lobia are soft but not completely dissolved.

Garnish with fresh curry leaves, serve hot with rice.

Black Eyed Beans Recipe

Pairu Melkushyam (Lobia Recipe)


Chena (Sooran/Jimikand) Moru Curry

Grind the Coconut, Cumins seeds and Green Chilies into a fine paste. Mash the Yogurt (Curd) and mix with the paste well and keep it aside.

Peel and cut the Chena (Jimikand) into medium size cubes. Boil it in a pressure cooker with Turmeric Powder, Red Chilly Powder and Salt in 1 cup water. Once it is cooked well add the paste and keep it in low flame. Stir well and cook it for 2-3 minutes.

Keep a pan on medium flame and heat the Oil. Once the mustard seeds start spluttering, add Red Chilies, Fenugreek Seeds and Curry Leaves. Keep it less about 1 minute and pour this into the Curry. Serve it with Rice for lunch or dinner.

Jimikand Recipe / Sooran Recipe

Chena Moru Kootan / Jimikand Recipe / Sooran Recipe

Thattil Kutti Dosa


Wash and soak urad dal & and rice separately for 6 – 7 hours.

Grind the urad dal & methi and cooked rice to a very fine paste. Add little water while grinding. Remove and keep aside in a big vessel.

Then grind rice with little water. Remove and mix with dal paste and add salt to taste. Batter should be of dropping consistency. Cover and keep aside for 4 -5 hours.

Heat dosa pan. Pour 1/2 ladleful batter and make kutty / small dosas depending upon the diameter of the dosa pan ( 3- 5 kutty dosas at a time). Sprinkle ghee / oil on top the dosas. Cook for 2 minutes on a medium heat. Turn other side and cook till golden color. Serve with garlic chutney / sambar …


Thatiil Kutti Dosa

Thatiil Kutti Dosa


1. Pigeon pea (Arhar Dal) – 1/2  cup
2. Muringakya (Drumstick) – 3 (cut into 4 pieces)
3. Mathanga (Yellow Pumpkin) – 250 gm (cut into  3 x 3 cm pieces)
4. Gajar (Carrot) – 2 (cut into  3 x 3 cm pieces)
5. Aloo (Potato) – 3 (cut into  3 x 3 cm pieces)
6. Onion – 2 (cut into  3 x 3 cm pieces)
7. Bhindi (Lady Finger) – 4-5 (cut into 2-3 pieces)
8. Baingan (Brinjal) – 3 (cut into 4 pieces)
9. Tomato – 3 (Cut into 4 pieces)
10. Tamarind Pulp – from the size of a small lemon
11. Turmeric Powder – 2 tsp
12. Dhaniya Powder (Coriander) – 4 tsp
12. Hing (Asafoetida) – 5 gm
13. Methi (Fenugreek) Seeds – 2 tsp
15. Grated Coconut – 1/2 cup
16. Salt – as required
17. Refined Oil – 1 tbsp
18. Water – 3 cup
19. Sarson (Mustard) Seeds – 1 tsp
20. Coriander Leaves – 5 gm (for garnishing)
21. Curry Leaves – 2 leaflets
22. Sabut Lal mirch (Red chilli pepper) – 3


In a sauce pan, medium heat items 11-14. Stir for 2-3 minutes. Add grated coconut. Stir well for at-least 5-6 min. Keep aside. When it cools off, blend this mixture with adequate water to get a smooth masala mix.

Boil 1 – 6 ingredients with 1 tsp of turmeric powder and a pinch of salt in a pressure cooker (5-6 whistles). Once the pressure is off open the lid and add tamarind pulp with bhindi & tomatoes.  Leave it for 5-6 min. Add the masala mix into this. Add salt as required. Stir well. Cook for 10 min in medium flame. When the gravy gets thicken turn off the gas.

In a sauce pan, heat the oil and add mustard seeds. When it start spluttering add Red chilli pepper & curry leaves. Transfer this into your sambhar.

Garnish your dish with coriander leaves. Serve hot with rice.