KARADAYAN NONBU | SAVITRI NONBU

Karadayan Nonbu | Savithri Vratham is a festival or a ritual performed by women in India especially by the South Indians Tamil Hindu community for the welfare and long life of their husband and for those who are not married or young girls will do this for their future husband praying for them. This nonbu… Continue reading KARADAYAN NONBU | SAVITRI NONBU

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Sambar Powder – Homemade Sambar Powder (Sambar podi)

Sambar Powder is the spice powder that we make at home or given in shops to grind. It’s one of the essential ingredient/podi/powder in South Indian kitchen. It’s not only helpful in being an addition and ingredient to a sambar, but, goes great with poriyal and vathakal varieties.(Vegetable fry) My mom used to add this… Continue reading Sambar Powder – Homemade Sambar Powder (Sambar podi)

Dal Fry (Instant Pot Recipe)

In Indian cuisine Dal is one of a popular dish that’s commonly cooked in household, served along with Roti’s (Indian bread) and also with Chawal (plain Rice). There are different lentils used to cook this and sometimes used with four varieties together too. As well peas and bean varieties are also used along, or separately.… Continue reading Dal Fry (Instant Pot Recipe)

Lunch Dabba Series-2

 Lunch dabba or the Lunch Box series in food carrier is always a healthy option as the food is prepared at home, likewise you will save your pocket as well as health. I hope many of you will agree to what i say. Before i start this, I would like to disclose that I prefer stainless… Continue reading Lunch Dabba Series-2

Lunch Dabba Series-1

Lunch dabba or the Lunch Box series in food carrier is always a healthy option as the food is prepared at home, likewise you will save your pocket as well as health. I hope many of you will agree to what i say 😉 Before i start this, would like to disclose that I prefer… Continue reading Lunch Dabba Series-1

Appalam Kuzhambu

Appalam Kuzhambu is a very simple “Vatha Kuzhambu”, Just using appalam, that’s the Indian fritter we commonly use. This is tasty and most preferably cooked on days when we run out of vegetables. I believe this is quite an authentic and easy recipe in traditional households in South India, and indeed a recipe from my… Continue reading Appalam Kuzhambu

Vepampoo Rasam (Dried Neem flower Rasam- Indian Soup)

Vepampoo or Dried Neem Flowers are known for their bitterness and health benefits. Neem is popularly known for its medicinal values and properties it contains and you can come across in many places in India using neem as medicine for various diseases and many other issues like stomach issues, skin problems and even to beat the devil out of you 😉 In tamil language we call it as “Vepampoo”. They are very therapeutic. Even the powder version of it is available in many stores as well as sold in Amazon online. It’s also very good for skin for clearing acne spots & Pigmentations.

(I am not a doctor or certified person, I have also read them in google and heard from doctors and i have tried them myself from my teenage and worked well for me. Also, great with scalp issue, and my mom have suggested this neem powder for skin and scalp too)

Usually we use this neem flower, especially the fresh neem flower on Tamil New Year’s day which is the first day of a fresh Tamil month. We add this with Mango pudding recipe that we make exclusively for that occasion. More about that pudding later. Now back to the details of this recipe.

This Rasam has no added dal or any other rasam powder. It’s mild and tangy as well spicy. Made differently. This is my version. you can see people making it their. I appreciate and also would want to try them. This one i have given below is the one i learnt back home , practised in family. In my mom’s they won’t add chilies. Her way of making it is very simple. Let us see how i made this.


Vepampoo Rasam / Neem flower rasam
Vepampoo Rasam / Neem flower rasam

Vepampoo Rasam / Neem flower rasam

Vepampoo Rasam / Neem flower Rasam

INGREDIENTS

Tamarind- 1 small lemon size

Tomato-1

Turmeric powder-1/2 teaspoon

Asafetida powder-1/2 teaspoon

Salt- for taste

FRY ITEM

Ghee- 1/4 cup + 2 teaspoons

Dried Neem flower- 1/4 cup

Mustard-3/4 teaspoon

Peppercorns-1/2 teaspoon

Red chilies-4-5

Cumin-1 teaspoon

Curry leaves- an arch

STEPS (WITH PICTURES)

  1. Soak Tamarind in warm water for 20 minutes and take the extract and keep 3 cups of it ready.
  2. Let’s fry the vepampoo (Neem flower) first. For that in a pan add 2 teaspoons of ghee, add the vepampoo and saute until it turns black in color as shown in the picture below.

3. Then in the same pan add 1/4 cup of ghee and add the tempering. Add 3/4 teaspoon of mustrad, 1/2 teaspoon of peppercorns, 4-5 red chilies, 1 teaspoon of cumin and then add the curry leaves. Once done, keep this aside.

4. Then in a vessel add 3 cups of tamarind water and add the diced tomatoes, 1/2 teaspoon of Asafetida powder, 1/2 teaspoon of Turmeric powder, salt for taste. Allow it to boil for 4-5 minutes.

5. Add the sauteed ingredients to the rasam. Add the fried neem flower along.

6. Mix them together and allow it to sit on medium to low flame to froth and turn off the stove.

Vepampoo Rasam / Neem flower rasam

NOTES:

1.If you get fresh neem flowers you can definitely use them. I always prefer dried neem flowers for rasam and kuzhambu varieties. For Mango pudding (Maanga vellapachadi) i said in the starting of the recipe i prefer fresh one’s.

2. Dried Neem Flowers can be stored in airtight container/ glass container/ ziploc. I bring my neem flowers from india. and it’s all dust free and cleaned well. Here in New jersey we rarely get Fresh Neem Flowers even in the grocery store.

3. SOme add thuvar dal too while tempering and many skip peppercorns as they dont like to taste it while consuming it. but i guess that won’t be a disturbance, at least for me as we can keep it aside. It enhances the flavor and taste when you add.

4. You can add freshly chopped coriander leaves. I didn’t add as its an option but no harm in adding it.

5. Tomatoes can be skipped. I was taught this way so i used it.

6. The fried neem flower can be added at the end while serving too. Or some add it while boiling the rasam and the rest half at the end. I added entirely while boiling for that 3 minutes.

For any doubts and queries comment down below or Wave me on my Instagram. And if you like it save it, shar eit and try it and do tag me @thehomemadecooking

https://www.instagram.com/thehomemadecooking/?hl=en

Malli Kuzhambu/ Coriander Kuzhambu/ Dhaniya kuzhambu (video or reels In my instagram and FB)

This is a very easy and tasty recipe made with whole coriander seeds. It is spicy, tangy and tasty and goes well with hot rice and ghee, always and anytime an accompaintment with curd rice. It vegan and non-gluten.

Recipes like this are always handy and comes from family recipe saved already. The best part is this kuzhambu along with “Seeraga Kuzhambu” and ” Milagu Kuzhambu” are quite similar with one or two ingredients added or subtracted.

This kind of kuzhambu is always perfect when you don’t have much vegetables or no vegetables at home. For the flavor i have added small onions. It’s not mandatory to add veggies to it.

If you have vadagam you can add them too. also, this kind of kuzhambu quite beneficial during travel and won’t get spoilt at all. And, people add garlic pods to it. Do add if you like it.

Freshly grounded masala and ingredients are always aromatic and best. Imagine them with Hot rice and Ghee. The best.! It can be stored for a week in fridge as it has sesame oil relished in it as preservative.

Instead of vadagam use the regular tempering.

For video version do check Instagram and FB.

INGREDIENTS:

Tamarind – 2 lemon size

Small onions – 1 cup

Coriander seeds – 3 tablespoon

Black peppercorns – 2&1/2 teaspoon

Red chilies – 4 red chilies

Thuvar dal – 3 teaspoons

Cumin seeds – 1 teaspoon

Raw rice – 1 teaspoon

Mustard- 1 teaspoon

Fenugreek seeds – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Asafetida cube – 1 small

Salt- for taste

Sambar powder – 2 & 1/4 tablespoon

Sesame oil – 1/4 cup + 2 teaspoon

Curry leaves

Jaggery – 1/2 teaspoon for taste (powdered)

Malli kuzhambu

Malli kuzhambu | Coriander Kuzhambu | Dhaniya Kuzhambu

START:

  1. Soak the tamarind in 3 cups of warm water.
  2. Heat a pan add 1 teaspoon of oil,. add red chilies, coriander seeds, thuvar dal, peppercorns. Saute them for 2 minutes.
  3. Then add the raw rice. Allow it to saute for a minute further. Once it’s done allow it cool down, transfer it to a blender and grind them to a smooth powder.
  4. Then in the same pan add 1/4 cup of Sesame oil, add the asafetida cube, once they are fried add 1/4 cuadd mustards, Thuvar dal & Fenugreek seeds, add curry leaves. Then add the small onions.
  5. Saute them together and then add turmeric powder, salt and then the Sambar powder.
  6. Add the grounded powder to that, saute together keeping the flame low.
  7. Then add the tamarind water. Mix together.
  8. Allow it cook for 8-10 mins. Let flavor gets mixed well. Add the jaggery powder. Let it stay for 4 minutes on medium to low flame boiling.
  9. Once it’s done, drizzle 2 teaspoons of sesame oil to the kuzhambu.
  10. Serve this hot with rice and some appalam / kootu /potato fry and also with some pachadi
    (raita)

Malli kuzhambu

Malli Kuzhambu | Coriander Kuzhambu | Dhaniya Kuzhambu

NOTES:

  1. Some prefer to use coriander powder instead of coriander seeds. I use the fresh whole coriander seeds and other ingredients as it gives a fresh aroma and taste.
  2. Jaggery is an option. You can skip them too. If you don’t like subtle sweet.
  3. I used small onions. You can use any vadagam. or even brinjal.
  4. Thuvar dal while frying for the powder is essential for me. But, it’s an option.
  5. For thickness of kuzhambu add 1 teaspoon of rice while frying and grinding. You can also use rice flour instead.
  6. Those who don’t have whole tamarind, use tamarind paste / puree.
  7. As mentioned, garlic is an option, adding crushed garlic pods are tasty as well.
  8. This can be stored in fridge for a week. Provided don’t use wet spatula.

Malli kuzhambu

Malli Kuzhambu | Coriander Kuzhambu | Dhaniya Kuzhambu

PANEER BHURJI: (SCRAMBLED INDIAN COTTAGE CHEESE)

Quite a popular and delicious dish from Northern side of India. This can be consumed as breakfast or as sides for the main course food items. Some would like to prepare the Paneer home made but, i bought them in stores. The veggies that are generally added to this is just three. Some would add… Continue reading PANEER BHURJI: (SCRAMBLED INDIAN COTTAGE CHEESE)

KOSAMBARI (SOUTH INDIAN SALAD)

Kosambari is a typical south indian salad that is made easily with few ingredients. They are consumed as snacks as well as served along with full course meals. They are also served in hindu weddings as a part of the menu. It is indeed made during festivals and special occasions as mentioned in weddings too.… Continue reading KOSAMBARI (SOUTH INDIAN SALAD)

KEERAI MOLAGOOTAL|SPINACH DAL|SPINACH & LENTIL CURRY RECIPE:

Molagootal is a very easy and a traditional recipe from the south side of tambrahm cooking. Especially from the side of Palakkad. Keerai Molagootal can be prepared using any kind of keerai varieties. In india we generally get “Thandu Keerai” which is called as “Amaranth”, And slender Amaranth, “Dwarf Copper leaf spinach”, “Tropical Amaranth”, Or… Continue reading KEERAI MOLAGOOTAL|SPINACH DAL|SPINACH & LENTIL CURRY RECIPE:

Semiya Payasam|Vermicelli Kheer|Vermicelli Payasam:

Semiya payasam/ Vermicelli kheer is a South Indian sweet recipe which is made with Vermicelli,Milk,Sugar,Ghee,Cashews and raisins and mixed nuts. Added pleasantness is giving a flavor of cardamom powder.It is one of the easiest sweet recipe and it’s mostly made during every occasion in house as well as in festivals and celebration days. And even… Continue reading Semiya Payasam|Vermicelli Kheer|Vermicelli Payasam:

SOUTH INDIAN MIXTURE|MADRAS MIXTURE|DEEPAVALI RECIPE|SPICY MIXTURE RECIPES:

Madras Mixture is one of the most popular variety of snack in South India. It is the most famous of Deepavali snacks which is made in most houses during this occasion. Also it is very popular in sweet shops sold year around. There are varieties of them. But, this is my favorite of all. It… Continue reading SOUTH INDIAN MIXTURE|MADRAS MIXTURE|DEEPAVALI RECIPE|SPICY MIXTURE RECIPES:

VATHAL KUZHAMBU PODI: (Iyengar Style)

Kuzhambu is a watery dish / gravy made with Tamarind extracts / juice like broth, blended along with spice powders either homemade or store bought, as well added with vegetables or sun dried veggies of your choice. Today i am with the recipe for homemade Vathal Kuzhambu podi – The homemade spice powder for this… Continue reading VATHAL KUZHAMBU PODI: (Iyengar Style)

GREEN BEANS MILAGU KOOTU: (GREEN BEANS PEPPER DAL GRAVY)- (SOUTH INDIAN STYLE)

Beans kootu is a very simple and traditional tamil brahmin recipe. There are various ways and methods of making this one, including choosing different lentils to be added. The one that I have made is usually given to women after giving birth to a child in the household as post pregnancy food recipe. But, the… Continue reading GREEN BEANS MILAGU KOOTU: (GREEN BEANS PEPPER DAL GRAVY)- (SOUTH INDIAN STYLE)

Deepavali Leghiyam(or)Marundhu: (Medicine in Tamil)

It is a traditional and a special recipe prepared for ages by the ancestors during the occasion of Deepavali/Diwali on purpose of helping the indigestion issues caused later because of consuming sweets and savories during this festive season. As the sweets and savories are made up of ghee and lot of fried items in oil,… Continue reading Deepavali Leghiyam(or)Marundhu: (Medicine in Tamil)

VENGAYA THOKKU: (ONION PASTE)

Vengaya thokku or Onion paste is a very easy, quick and delicious recipe which goes very well with rice, curd rice, idly, dosa and even chapati too. It’s a wonderful to go for travel food. The Vengaya thokku or Onion paste is a authentic item or recipe in my household. Usually, my mom makes it… Continue reading VENGAYA THOKKU: (ONION PASTE)

Pulikaichal: (Tamarind Rice Paste/ Puliyogare)

Pulihora, also known as Puliyodharai or Puliyogare, Puli sadham In South India, Tamarind Rice is a very common traditional South Indian Rice recipe. Puli means “Tangy” In South Indian language. Preparations of the Tamarind Paste Or the Rice is made out of tamarind extracts added with grounded spices, lentils, peanuts and they are cooked in… Continue reading Pulikaichal: (Tamarind Rice Paste/ Puliyogare)

KARUVEPILLAI PODI |CURRY LEAVES POWDER:

Karuvepillai Podi | Curry leaves powder is a spiced powder to be mixed with rice or consumed with rice, including curd rice. It’s a life-saver on the days when we don’t cook or have anything to prepare. It has lot of beneficial health properties. It’s good for overall health, skin and hair. It helps with… Continue reading KARUVEPILLAI PODI |CURRY LEAVES POWDER:

Ellu Podi: (Sesame Rice Powder)

Sesame Seeds are a good source of healthy fats,protein, B, vitamins, minerals, fiber, antioxidants, and other beneficial plant compounds. These seeds may help in blood pressure, may support in healthy bones. May reduce the inflammation,Helps in aid blood sugar control,Rich in antioxidants. Alos, May support immune system, and support thyroid health. Aid hormone balance during… Continue reading Ellu Podi: (Sesame Rice Powder)

Lemon Rice

A rice based dish widely popular and prepared in South India. It is the mixing of seasoning and spices along with turmeric and lemon juice. Adding the turmeric enhances the color of the rice giving the lemony vibe flavoring with the lemon’s juice. They are also called as Chitranna in other language from India. Its… Continue reading Lemon Rice

Rava Kesari

Rava Kesari which is also called Sooji Halwa in Hindi language, as well Semolina pudding in English. This comes under sweet category,a very quick and easy to make recipe on any day. The Rava is made from husked wheat, it’s mostly used in Indian cuisine all around, and it’s used for both savory and sweet… Continue reading Rava Kesari

Beetroot Kari: (Beetroot Fry)

The Beetroot is a taproot portion of a beet plant. Usually, known as beets in Canada and USA. May have anti cancer properties,Lowers blood pressure and improves the performance during exercise and also one’s energy level. It helps improve digestive health and it’s anti inflammatory. It’s a hearty and an earthy vegetable, as its a… Continue reading Beetroot Kari: (Beetroot Fry)

SPINACH & CASHEW PAKORA/PAKODA:

Pakora / Pakoda is a spicy fritter originated from Indian subcontinent.Basically sold by street vendors, or served in restaurants In South Asian worldwide. This is made as evening snack along with hot Indian Chai. Popular among is made with onions. But, this is made with other vegetables like potato’s, cabbages as well paneer (Indian cottage… Continue reading SPINACH & CASHEW PAKORA/PAKODA:

Vaazhakai Milagu Kari: – [Raw Banana Pepper Curry]

Raw banana (or) Plantains are type of banana (or) can say from the same family. Its one variety commonly grown i n tropical regions.This comes under starchy vegetables and are less sweeter than bananas. They are rich in antioxidants, vitamin B-6 and minerals. The soluble fiber in this vegetable inhibit pathogens that causes diarrhea. Widely… Continue reading Vaazhakai Milagu Kari: – [Raw Banana Pepper Curry]

Dill leaves & Chayote skin chutney (Dill herb & chow chow thol Thogayal)

Dill leaves, are very therapeutic and has lot of benefits. It’s a green herb variety, which adds flavors in culinary methods. They help in aiding digestion issues, intestinal gas, and even for loss of appetite or urinary problems. It can be made as dip or sauce or flavored to your meat or vegetables. And can… Continue reading Dill leaves & Chayote skin chutney (Dill herb & chow chow thol Thogayal)

Iyengar Mysore Rasam

Mysore Rasam is most popular in Karnataka a state in India. Basically, its Indian version of making soup thats usually has tomato’s and the home ground spices or store bought spice powder thats added to the recipe. There are variety of them. This is a traditional way of making rasam by preparing freshly grounded powder… Continue reading Iyengar Mysore Rasam

Coriander leaves moong dal sambar (with mithuku vathal)

I always used to add them in curries and sambar and rasam.! And have even made chutneys and thogayal’s out of it. But this time I wanted to try this differently. But I dint have thuvar dal, so had already cooked moong dal. So made this sambar with this dal. Let’s get into the recipe.… Continue reading Coriander leaves moong dal sambar (with mithuku vathal)

Pineapple & Mango Rasam

Pineapple is one of my favorite fruit, as it’s tastes great with a hint of salt and red chili, which can be tasted as appetizer when you don’t have anything else then this in your hand.. Then we can also make dishes with it, by grilling it, sautéing it’s, purée of it. Etc.. right from… Continue reading Pineapple & Mango Rasam

Rajma Masala (Red kidney beans curry)

Rajma / Red kidney beans is a bean variety which is healthy and used for many dishes. It comes out in seeds packet as well cooked can form. Can be used either ways. Here I have used the can. Which is soaked and cooked already. INGREDIENTS: Rajma /Red kidney Bean- 1 tin Onions- 2 nos… Continue reading Rajma Masala (Red kidney beans curry)

Pumpkin Halwa (Parangikai halwa)

Yellow pumpkins are best added in curries, sambar and vathakuzhambu and Aviyal in South India. I was bored and tired to make the same things so instead of that this time I tried making halwa. Those who are worried about your diet and not interested to add milk to this can very well replace the… Continue reading Pumpkin Halwa (Parangikai halwa)

Masala vadai (South Indian fritter)

A fritter which has got a a beautiful blend of dals and chilies and blended with onions and some spices that enhances the flavor of it. Usually we use Chana dal for this masala vadai but this time I used mixed dal for making this one. The dal contains thuvar dal, masoor dal, urad dal… Continue reading Masala vadai (South Indian fritter)

Thengai karuvepillai thogayal (Coconut & Curry leaves dip, southindian variety)

We all love thengai thogayal, which is authentic and favorite in most of the Indian houses. So I combined bunch of curry leaves (karuvepillai) to this recipe. As it’s good and healthy and tasty too. Here is the recipe. Check out the step by step pictures. INGREDIENTS: Grated coconut- 3 tablespoons Curry leaves – 1… Continue reading Thengai karuvepillai thogayal (Coconut & Curry leaves dip, southindian variety)

Lunch post

It’s Friday.! It’s not a special platter. But happened to make my favorites. Simple and healthy menu. Today’s platter: 1. Rice & ghee 2. Vepampoo rasam (Neem flower rasam) 3. Thengai karuvepillai thogayal (coconut & curry leaves thogayal) 4. Urulaikizhangu curry (potato fry) 5. Applam Recipes of items on my plate will be posted as… Continue reading Lunch post

Cluster beans curry (Kothavarangai thengai curry)

One of the green beans variety or family I would say is the cluster beans. You have many varieties to make with this one. But I preferred to make this South Indian poriyal/ curry with coconut. Let me get into the recipe. INGREDIENTS: Cluster beans- 1/2 lb Oil – 2 teaspoons Mustard – 3/4 teaspoon… Continue reading Cluster beans curry (Kothavarangai thengai curry)

Radish sambar (Indian style)

Found some radishes on the store and it’s like “hey long time no see”. So I grabbed them and decided to make couple of things with it. Of course one after the other. First I thought of making a South Indian styled sambar. Then it’s been stocked up for some kuruma. Then comes the salad… Continue reading Radish sambar (Indian style)

Curry leaves & Bettle leaves thogayal

Hi all, it’s a different thogayal for sure. It’s healthy and helps in digestion. Adding few ingredients are healthy and it’s tasty too. Goes best with yoghurt rice. I will let you know the ingredients here with step by step pictures. Please make a look at the Notes at the bottom of this recipe, I… Continue reading Curry leaves & Bettle leaves thogayal

Bitter gourd & Zucchini coconut curry

First of all I thought of making salad with these two vegetables but my husband wanted it as curry, so I thought ok I thought I can go for it. So let’s jump in directly to the recipe instead of my blah blah.! 😬 Ingredients: Bittergourd -1 Zucchini- 1/2 nos Onion- 1 Olive oil- 3… Continue reading Bitter gourd & Zucchini coconut curry

Potato & Carrot Curry

Who won’t say no to Potato curry.! Instead of the regular potato curry I added some boiled carrots to it, and tossed it with some spices. It’s quite easy and tasty too and kids will love this. I made it as chunks but if you want you can chop it well into small pieces and… Continue reading Potato & Carrot Curry

Carrot & Tomato rasam (soup)

Hello, here with a new type of rasam. Probably you should have noticed it else where online. But, I haven’t checked anything yet 😄 so I have done my own version. Basically it’s Indian soup for others who are not aware of the term “rasam”. Making carrot as a part of an ingredient in this… Continue reading Carrot & Tomato rasam (soup)

Spinach & Carrot Coconut curry

A very simple and quick to do poriyal/curry/fry is this Spinach & Carrot coconut curry. It’s healthy and nutritious and even kids will eat as even the carrots in here are grated. It’s not a unique dish and all. Just the usual South Indian variety. Down to the recipe. INGREDIENTS: Spinach -1 cup (chopped) Carrot-… Continue reading Spinach & Carrot Coconut curry

Ellu sadham (Sesame seeds Rice)

Ellu sadham (Sesame seeds Rice) is very tasty, flavorful and easy to make South Indian Lunch  Recipe which can also be made for any special occasions. It’s a quick Lunch Box recipe for Adults as well kids. Aadi 18 is one of the special day in Tamil month of “Aadi” month which falls by August… Continue reading Ellu sadham (Sesame seeds Rice)