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  • Spicy Masala Sambar Recipe
  • Mixed Paruppu Chutney Recipe
  • Vegetable Oats Dosa Recipe
  • Kothavarangai Paruppu Usili Recipe
  • Instant Vegetable Rice Recipe
  • Spicy Masala Sambar Recipe

    July 06, 2010 By: admin Category: Sambar/Gravy


    Toor dhal – 2 cups

    Any vegetable suitable for sambar–I have taken ladysfinger

    Tamarind – small lemon size

    Salt – to taste

    Spicy Masala Sambar

    Spicy Masala Sambar

    Masala Items:

    Channa dhal or kadalai parupu – 2 tsp

    Dhaniya or coriander seeds – 3 tsp

    Dry Red chili – 4-5

    Toor dhal – 1/2 tsp

    Pepper – 3-4 nos

    Fenugreek – 1/4 tsp

    Tomato – 1 medium size

    Onion – 1 medium size

    Grated Coconut – 5 tsp

    Oil – 2 tsp


    Oil – 1 tsp

    Mustard – 2 tsp

    Curry leaves


    1. Cook and keep aside the toor dhal.

    2. Fry all the masala items (excluding coconut) together for few mins in low flame allowing the onions to turn pink and the dhal to turn golden brown.

    3. Allow the fried items to cool down and get them grinded along with coconut to a fine paste.

    4. Extract tamarind juice and add the masala paste and add required salt.

    5. Since i have taken ladysfinger, I have fried it in little oil and added it to the tamarind masala gravy.

    6. Allow the mixture to boil well.

    7. Keep the cooked toor dhal ready and add it when the mixture starts thickening.

    8. Allow it to boil and season it with the seasoning ingredients.

    9. If you like, you can add a small piece of jaggery for enhancing the taste.

    Spicy and tasty masala sambar is a nice combination with rice.

    Mixed Paruppu Chutney Recipe

    June 30, 2010 By: admin Category: Chutney/Thokku & podi


    Toor Dhal – 1 tsp

    Channa Dhal – 2 tsp

    Onion – 1 no small

    Red Chili – 2

    Green chili – 1 (if required)

    Coconut – 1/4 cup

    Tamarind – a small piece

    Fried gram or pottu kadalai – 2 tsp

    Salt – to taste


    Oil – 1 tsp

    Mustard – 1/2 tsp

    Urad Dhal – 1/2 tsp

    Curry leaves


    1. Take a tawa add 1/2 tsp oil and add all the ingredients and fry until golden brown.

    2. Add coconut at the end before turning off the stove.

    3. Leave it for few mins and grind to fine paste adding the fried gram. (Do not add pottu kadalai to the frying items)

    4. Season it with the seasoning ingredients and serve with dosa or idli.

    The taste was yummy. If needed you can also add urad dhal to the frying items and get it grinded.

    Hope you try out and leave your comments.

    Vegetable Oats Dosa Recipe

    June 10, 2010 By: admin Category: Breakfast/Easy tiffin


    Oats – 2 cups

    Rice flour – 1/4 cup

    Wheat flour – 2 tablespoon

    Roasted Rava – 2 tablespoon

    Finely chopped onion – 1/2 cup

    Grated carrot – 1/2 cup

    Finely chopped Garlic – 1 tsp

    Pepper & jeera powder – 2 tsp

    Green chilies – 1 or 2 finely chopped (as per taste)

    Mustard – 1tsp

    Oil – 2 tsp

    Urad dhal – 1 tsp

    Coriander leaves – as required

    Salt – to taste


    1. Take a pan, add 2 tsp oil and add mustard to splutter.

    2. Add urad dhal allow it to turn golden brown and add chopped onion and the green chilie and fry for few seconds.

    3. Now add the grated carrot and leave it in low flame for few mins.

    4. Within few mins, you will see that onion n carrot will be half cooked.

    5. Now take another bowl add oats, rice flour, wheat flour, roasted rava, required salt, pepper and mix them to a batter consistency adding required amount of water.

    6. Now add the fried items to the batter and mix well. Add water if it is too thick.

    7. Prepare dosas as usual(do not make the dosa too thin) and serve with chutney.

    Tasty and healthy vegetable oats dosa ready to be served.

    Vegetable Oats Dosa Recipe is an alternative for kids who will be bored with the usual dosas. Also a new method of using oats for dieting patients.

    Kothavarangai Paruppu Usili Recipe

    April 09, 2010 By: admin Category: Sidedish


    Cluster beans or kothavarangai -1/2 kg

    Toor Dhal – 1 cup

    Channa dhal / kadalai paruppu – 1 cup

    Green Chilli- 1

    Dry Red Chilli – 2-3

    Curry leaves – handfull

    Salt – to taste


    Oil – 2 tsp

    Mustard – 1 tsp

    Urad Dhal – 2 tsp


    1. Soak the channa and toor dhal for half an hour and get it grinded to a coarse paste adding 1 green chili, 2 red chillies, curry leaves and little salt.

    2. Do not add much water while grinding. Keep it to a thick consistency.

    3. Make balls with the ground dhal mixture and steam cook it for 10 mins. Keep it aside.

    4. Chop the cluster beans/ kothavarangai to fine pieces and steam cook it separately adding little water.

    5. Now after keeping all things ready, take a tawa add oil and splutter mustard seeds and add urad dhal.

    6. Now add the cooked cluster beans and fry for a few mins.

    7. Crumble the dhal balls to a powder consistency and add them to the cluster beans.

    8. Cook in low flame. Add little salt and mix well.

    9. Garnish with curry leaves and serve with rice.

    Cluster Bean Recipe

    Kothavarangai Paruppu Usili

    Instant Vegetable Rice Recipe

    March 31, 2010 By: admin Category: Variety Rice


    Chopped Carrot, beans and potato – 2 cups

    Overnight soaked Channa – 1 cup

    Rice – 2 cups

    Onion – 3

    Ginger garlic paste – 2 tsp

    Clove, Cinnamom – 3 each

    Green Chilli – 3 nos sliced

    Oil – 5 tsp

    Salt – to taste

    Water – to cook rice


    1. Grind 2 onions and keep it aside.

    2. Heat oil in pan add one chopped onion and add the cinnamom and clove and fry. Also add the sliced green chilli.

    Instant Vegetable Rice Recipe

    Instant Vegetable Rice Recipe

    3. Now add the ground onion and ginger garlic paste and saute.

    4. Add the vegetables and rice and fry for few mins.

    5. Add the required amount of water and add salt.

    6. Add one tsp ghee finally before closing the pan.

    7. Allow it for 2 whistles and open after steam subsides.

    Garnish with coriander leaves and serve hot with onion raita or cucumber raita.

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