Friday, July 10, 2015

Ridge Gourd Skin Thuvayal - Peerkangai Thol Thuvayal

Ridge gourd peel thuvayal or Peerkangai Thol thuvayal is an easy thuvayal recipe made with ridge gourd peel or skin and other minimal ingredients.  Never let your ridge gourd peel go waste and try this easy thuvaiyal recipe which works as great side dish with dosa, idli and steamed rice. Rice mixed with this thuvayal and ghee along with some papad or potato chips is great combination to relish. 


Ridge gourd (peerkangai) skin - 1 cup  (or skin from 1 or 2 ridge gourds)
Tamarind - small marble sized ball
Grated coconut -2 tbsp
Hing and salt as per taste
For Seasoning
Oil -2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 2tsps
Whole black pepper -1/4 tsp
Red chillies - 2 or 3


Wash the ridge gourd well, peel the skin and chop it into small pieces.You can use the flesh for preparing kootu or chutney or poriyal. 

Heat oil in a pan and do the seasoning with the ingredients mentioned under "For Seasoning". Then add the chopped ridge gourd skin, hing, salt and tamarind and fry until the skin turns tender. Turn off the flame, add grated coconut, mix well and allow to cool down completely

Then transfer to a mixer and grind to coarse paste. This thuvayal can be served with rasam sadam or curd rice or even can be mixed with hot rice along with a tsp of ghee or oil.

Thursday, July 9, 2015

Curry Leaves Rice - Kariveppilai Sadam Recipe

Curry leaves are commonly used in Indian seasoning which enhances the taste and flavor of the dish. Most of the times we used to throw these away without knowing the fact that these curry leaves are packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.The best way to make your family consume curry leaves is to cook them in the form of rice. I have also uploaded a Curry Leaf thokku recipe earlier. Here comes the recipe for Curry Leaves Rice.


Cooked rice - 1 bowl
Salt as per taste

To Temper

Gingely oil - 2 tsp
Mustard seeds - 1/2 tsp

Urad dal - 1 tsp
Channa dal - 1 tsp
Peanuts - 1 tbsp (optional)
Hing and turmeric powder - a pinch

To roast and grind

Curry leaves - 1 cup, tightly packed
Channa dal - 2 tsp
Coriander seeds - 1 tsp
Sesame seeds - 1/2 tsp
Dry red chillies - 2

  1. Rinse the curry leaves well and allow them to dry completely. Heat a pan and dry roast all the ingredients except curry leaves mentioned under "To roast and grind" until they turn golden brown. 
  2. Then add the curry leaves and saute for couple of minutes until they turn crisp. Allow to cool and then grind to a coarse powder. 
  3. Take a wide pan add oil and do the seasoning with the ingredients mentioned under "To Temper". Roast them until all the ingredients turn golden brown. Add hing and turmeric powder, mix well and turn off the flame. 
  4. Add the rice, required salt and the ground curry leaves powder. Mix well. Serve with papad or raita.
  • You can even make this powder in bulk and prepare mix it with rice as and when needed.
  • You can also add cashews instead of peanuts.
  • You can also use this as a side dish for idly/dosa
  • Finely chopped onions can also be sauted till golden brown and added to the rice as we do for biryanis. This will enhance the flavor of the rice

Wednesday, July 1, 2015

Colorful Mini Idlis For Kids - Cocktail Mini Idlis

Last week Prajju had Circle day in his school and kids were asked to bring Idly for their snacks. I was planning to send him mini idlis, but then I did not want to be the usual mini idlis. I had some mint chutney in hand which he loves the most. Idly podi is also his favorite. So I thought of giving a slight twist to the regular ones. And I had arranged them in a toothpick too. They looked very appealing, the moment Prajju saw his snack box in the morning he was very excited, needless to say the snack box was empty when he returned home :-)


Mini Idlis - 10
Idly podi -1 tbsp
Mint Chutney - 2 tbsps
Oil - 1 tbsp


Prepare the mini idlis and store in a hot pack. When you are about to serve or pack the snack/lunch box make these colorful and flavor ful mini idlis.

Preferably in a non-stick kadai, heat few tsps of oil and add the idly podi to it and give a quick stir. Then add 5 or any number of mini idlis as per your need to it and toss well until it is coated evenly with the podi on all sides.  Mini Podi Idli is ready. Transfer to a seperate bowl.

In the same kadai add few more tsps of oil and add the mint chutney, a quick stir and then add the remaining idlys. Mix well until it is evenly coated on all sides. Switch off the flame and transfer to the bowl. Mini mint idlis are ready too.

Take a toothpick and arrange these idlis and per your preference and pack them to your kids lunch box.!!