Tuesday, September 23, 2014

Seppankizhangu Roast - Arbi Fry

Seppankizhangu is also known as arbi, colocasia, chembu-kizhangu, chamagadda etc in various parts of India.Varuval or fry made out of this vegetable is an excellent combination with any hot rice. Its slightly crunchy outside and extremely soft inside and tastes heavenly. You can either deep fry or tawa fry. For perfect cooking always buy fresh, firm and even sized vegetables.  Now, to the recipe.


Seppankizhangu - 250 gms
Sambar powder - 1 tsp, heaped
Turmeric powder - 1/4 tsp
Rice flour - 1 or 2 tsp
Salt and hing as per taste
Oil for deep frying

  1. Wash the seppankizhangu well and pressure cook them for 4-5 whistles. They should be par boiled just enough to peel the skin. If it turns mushy, you cannot fry them. Allow to cool down and peel off the skin.
  2. Split them into two halves or cut them into roundels. Spread them in a wide plate and add all the powders and salt, mix well. Allow them to sit for 10-15 mins.
  3. Heat oil for deep frying, once the oil is hot enough fry the marinated arbi's until they turn golden brown on both sides. Drain them and enjoy this crispy outside, soft inside fries with any hot rice.

You can also make the same in the tawa instead of deep frying. Spread the pieces in a tawa, drizzle few drops of oil all around and cook on low or medium flame on both sides until golden brown.

Thursday, September 11, 2014

Paruppu Podi - Dal Powder - Kandi Podi Recipe

Paruppu Podi is one of the favorites of my family, including our little master. Hot steaming rice mixed with paruppu podi and papad or potato chips is such a wonderful combination. I have actually reduced the spiciness of this. If you are a spice lover, increase the red chillies.


Toor dal - 1 cup
Fried gram - 3/4 cup
Garlic - 7 or 8 cloves
Jeera/Cumin seeds - 1 tsp
Red chillies - 4

Pepper corns - 1/2 tsp
Hing - 1/4 tsp
Curry leaves - few (optional)
Salt as required


Dry roast the toor dal and fried gram separately until they turn golden brown. Transfer to a plate. 

Without switching off the flame add garlic, cumin seeds, pepper, red chillies, curry leaves and hing and fry for few minutes. Turn off the flame and add this along with the dals. Allow to cool down completely. 

Add required salt and grind into a fine powder. Enjoy with hot steaming rice, ghee/oil and papad.

Adjust the quantity of red chillies as per your taste. You can also make this without including garlic. The flavor of the podi will be bit different.

Wednesday, September 3, 2014

Red Lobia Dry Curry - Black Eyed Bean Dry Curry

A very easy and tasty accompaniment for any Thengai Pal Kuzhambu or Rasam sadam. Just soak overnight, pressure cook in the morning and do the tempering part. As easy as that, but fully packed with Proteins.


Black Eyed Bean or any bean - 1/2 cup
Onion - 1
Turmeric Powder and Salt as needed

To grind to a coarse paste

Grated Coconut - 2 tbsp
Coriander seeds - 1 tsp
Jeera - 1 tsp
Pepper corns - 1/2 tsp
Garlic - 2 small cloves
Red Chilli - 1
Water - for grinding

To temper

Oil, mustard seeds and curry leaves as per need


Wash the bean 2-3 times and soak overnight. Drain the water next day and pressure cook for 1 whistle and simmer for 10 minutes or until the bean is cooked soft.

Grind the items mentioned under "To Grind" to a coarse paste.

Heat oil in a pan and do the tempering. Add the chopped onion and fry until transparent. Then add the cooked bean, turmeric powder and salt and mix well. Then add the ground paste, mix well and cook in low flame for 8-10 minutes or until the moisture is totally absorbed. Serve as accompaniment for any Thengai Pal Kuzhambu or with rasam sadam.

Chow Chow Thengai Paal Kuzhambu - Chayote Coconut Milk Kuzhambu

My mom and sister used to make this chow chow kuzhambu very frequently. This is not a widely prepared curry thoughThis is an alternative to the usual tamarind based kuzhambu varieties. Coconut milk has got lot of health benefits. They are extensively rich in Iron, calcium, potassium, magnesium and zinc. They improve the digestive system and promotes digestion. They also boosts up the immune system. On the other hand Chow Chow/Chayote is also low in calories and high on nutrition. So they make the best pair. Chow chow has a kind of mild sweet taste and so the coconut milk. While consuming, add a tsp of ghee to the white rice and mix this kuzhambu with the rice. Papads are the best combination. Any dried bean poriyal will go well as an accompaniment. I made this along with Red Lobia (Black eyed Beans) Poriyal.

How to choose a chow chow?

Choose chow chow that is green, firm and with no brown spots or no signs of sprouting.  They should have firm round edges, with a bright to dark green color.

Now to the recipe!


Chow Chow - 1
Onion - 1
Tomato - 1
Red Chilli Powder - 1 tsp
Cumin Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Coconut Milk - 1/2 cup
Salt as per taste

To Temper

Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - few


Extract Coconut Milk -Take 3-4 tbsp of grated coconut in a mixie jar, grind for few seconds. Then, add about 1/4 to 1/2 cup of water and grind to a smooth paste. Strain the ground coconut using a tea strainer or a soft cloth. Press it with a ladle or squeeze to extract as much milk as possible. For this recipe the coconut milk should be thick, so do not add more water for extracting more milk. Coconut milk is ready. Set aside.

Cut the onions and tomatoes. Peel the chow chow and cut them into small cubes.

Take a pressure cooker, add oil and do the tempering. Then add the onions and saute until they turn transparent. Now add the chopped tomatoes and fry for few seconds.

Then add the cubed chow chow and add salt, turmeric powder, red chilli powder and cumin powder and stir well. Add enough water to pressure cook the vegetable, say 1/2 cup of water. Close the lid and cook for 1 whistle and simmer for 2 mins. Turn off the flame.

Once the pressure subsides, add the extracted coconut milk and bring to a boil. Allow this to boil and thicken for couple of minutes. Turn off the flame once the gravy thickens. Do not boil for long time. Healthy and yummy chow chow kuzhambu is ready to be served. Enjoy along with hot rice, ghee and papad.