Keerai Kootu | Arai Keerai Kootu | Amaranth Moong Dal Gravy

Keerai Kootu | Arai Keerai Kootu | Amaranth Moong Dal Gravy

 Keerai Kootu | Arai Keerai Kootu | Amaranth Moong dal Gravy

Arai Keerai Kootu/ Amaranth Moong dal Gravy

Kootu is one of the staple dish in many South Indian households. It is a semi-solid gravy made with dal and veggies or greens of your choice.Arai keerai kootu is one

Capsicum Paruppu Usili | Kodamilaga Paruppu Usili

Capsicum Paruppu Usili | Kodamilaga Paruppu Usili

 Capsicum Paruppu Usili | Kodamilaga Paruppu Usili

Capsicum Paruppu Usili / Kodamilaga Paruppu Usili

 Paruppu Usili is a very traditional delicious South Indian style dry curry or poriyal variety. It is generally made with a combination of toor dal which is steamed and crumbled and sauteed with vegetable of your choice.Traditionally  paruppu usili is made with veggies like beans, kothavarangai (cluster beans) etc.. Today I have posted a very different paruppu usili made with capsicum.Check out the yummy and healthy capsicum paruppu usili recipe below.


Grind Together

Toor dal-1/2 cup soaked for 30 mins

Red chillies-5 nos 

Cumin seeds-1 tsp  

Grated coconut-2 Tbsps 

Turmeric powder-1/4 tsp 

Asafoetida-a pinch

Salt -1/2 tsp 

 Other ingredients-

Capsicum-2-3 nos chopped to medium sized cubes 

Mustard seeds-1/2 tsp 

Curry leaves few 

Salt to taste 

Oil -2 Tbsps  

Recipe Video


👉Wash and soak the toor dal for 1/2 hour.

👉In a mixie jar add cumin seeds,red chillies, turmeric powder,grated coconut, asafoetida and salt.Drain the water from dal completely and add to mixie jar.

👉Grind coarsely without adding any water.

👉Now transfer this paste to a greased steamer plate and steam for 5-7 mins.(Note - you can steam in idli plates too).Allow it to cool down and crumble the dal mixture.

👉Simultaneously heat oil in a kadai add capsicum and saute well , sprinkle little water and cook covered for 5 minutes or until it is 3/4 th cooked remove from fire and transfer to a plate.

👉Again in the same kadai add oil, next add mustard seeds, curry leaves and allow it to splutter.Now add the crumbled dal mixture and saute for few minutes until it's colour changes.

👉Add the cooked capsicum, required salt and mix everything well and sauté for 5 mins.

👉Switch off the gas and serve hot.

Preparation Time-30 mins



✍️Using the same method you can make variety of paruppu usili with different vegetables like cabbage, cowpea(karamani),banana flower (vaazhaipoo), broccoli etc..

Rama Navami Prasadham Recipes / Neer Mor/ Panakam / Kosambari

Rama Navami Prasadham Recipes / Neer Mor/ Panakam / Kosambari

 Rama Navami Prasadham Recipes / Neer Mor / Panakam / Kosambari

Rama Navami Special Recipes / Neer Mor / Panagam / Kosambari

Rama Navami and it's Significance

The birth of Lord Vishnu's seventh incarnation Rama is celebrated as Ram Navami. In the Raghu Kula(Solar Dynasty), Lord Ram appeared in Ayodhya as the son of King Dasharath and Queen Kaushalya. He was born at noon on the ninth day of Chaitra month. This day falls on the ninth day of Chaitra Navratri, which marks the

Veppam Poo Pachadi | Neem Flower Pachadi

Veppam Poo Pachadi | Neem Flower Pachadi

 Veppam Poo Pachadi | Neem Flower Pachadi

Veppam Poo Pachadi

Veppam Poo Pachadi is a traditional South Indian style Pachadi that is both delicious and healthy. It is a must-have dish during Tamil New Year festival.

Kadalai Paruppu Puranam Poli | Paruppu Sweet Poli | Puran Poli

Kadalai Paruppu Puranam Poli | Paruppu Sweet Poli | Puran Poli

Kadalai Paruppu Puranam Poli | Paruppu Sweet Poli | Puran Poli 

Kadalai Paruppu Puranam Poli/ Sweet Paruppu poli

The popular and traditional poli/boli varieties are a must-have for every Tamil New Year celebration. Poli is a maida dough flatbread with a filling inside. Puranam is the Tamil word for stuffing. Traditional stuffings or puranams include kadalai paruppu (Bengal gram dal) puranam, Thengai (Coconut) puranam, and my family's Sojji (Kesari)puranam poli.
I've included kadalai paruppu sweet poli recipe in this article.


For Outer Dough-

Maida-1 cup heaped
Turmeric powder-1/2 tsp
Salt -1/2 tsp
Gingelly oil-1 tsp

For Puranam(Filling)-

Bengal gram dal (Kadalai paruppu)-1 cup
Jaggery-3/4 cup
Cardamom powder-1/4 tsp
Salt a pinch 

Recipe Video

Method -

For Making Outer Dough-

👉In a bowl mix maida, salt, turmeric powder and gingelly oil along with water that is added little by little to  make a soft pliable dough.Cover with lid and allow the dough to rest for minimum 2 hours . Knead the dough intermittently.

For stuffing/puranam -

👉Pressure cook the Bengal gram dal for 3-4 whistles along with 1 1/4 cup water, mash it set aside.

👉Heat the jaggery along with 1/4 cup water and dissolve it completely, bring to a boil and strain it to remove impurities. 

Again add the strained jaggery to the pan and boil for 2-4 mins.Now add cardamom powder,a pinch of salt mix well .

👉Add the mashed dal and mix well.
👉Continue to keep stirring until the mixture thickens and all the moisture is completely absorbed.Puranam or stuffing is ready.
👉Allow the puranam to cool down completely.


👉Make lemon sized balls of the puranam or stuffing set aside.

To Make Poli-

Cut and grease 2-4  big circular chapati sized banana leaf or plastic sheet or aluminium foil with ghee or gingelly oil and keep it ready.

👉Take a big lemon sized balls of the dough and place it on greased banana leaf/ clean plastic sheet /aluminium foil and flatten it a bit.

👉Place a small lemon sized puranam in the centre of the dough close it and seal it completely.

👉Now again using your finger tips flatten the dough into chapati shapes.

👉Heat a tawa,now gently transfer the poli from the plantain leaf on to it . Drizzle ghee or gingelly oil and cook for 2 minutes on one side flip and again cook it until you get slight golden colour on both sides.

Serve with ghee.

Shelf life of poli -2 days.
Yeild-10 polis

Ugadi Pachadi

Ugadi Pachadi

How to make traditional Ugadi pachadi recipe

Ugadi pachadi is a quintessential traditional neivadanam made during the Telugu New year festival.It has six main ingredients which represents the emotions like happiness,sadness,fear,anger,surprise and disgust .

Mangai Sambar | Raw Mango Sambar

Mangai Sambar | Raw Mango Sambar

How to make traditional mangai sambar or raw mango sambar

Mangai sambar,Raw mango sambar

Mangai sambar, made with raw mangoes and toor dal, is a delicious traditional South Indian sambar. It's a straightforward recipe that can be completed quickly. We don't use tamarind extract in this sambar. Below is a recipe for traditional mangai sambar, also known as raw mango sambar.


Toor dal-1/2 cup cooked and mashed
Raw mango-1 or 2 nos(diced to cubes with skin)
Small onion-10 nos
Onion-1 no chopped
Tomato-1 no chopped
Sambar powder-2 tsps
Red chilli powder-1/2-1 tsp
Turmeric powder-1/2 tsp
Salt-to taste
Mustard seeds-1/2 tsp
Fenugreek-1/4 tsp
Asafoetida-a pinch
Red chillies-2 nos
Jaggery-1 tsp
Oil-1 Tbsp
Curry leaves and coriander leaves few

Recipe Video


👉Cook the dal in a pressure cooker along with turmeric powder,asafoetida, 1 tsp oil and required amount of water for 6 whistles.Allow the pressure to release and mash the dal and set aside.

👉Heat oil in a kadai,add mustard seeds, fenugreek,red chillies,curry leaves allow it to splutter then add the small onions and big onions and cook for 2 minutes.

👉Now add tomato and cook until mushy.

👉Next add the raw mangoes sauté for 2 mins.

👉Add sambar powder, turmeric powder,red chilli powder, asafoetida and sauté for few seconds.

👉Add 1/2 cup water and allow the sambar to boil until the mangoes are half cooked.

👉Add cooked dal, required salt and little water if the sambar is thick adjust consistency and allow to boil for 5 minutes.

👉Add jaggery finally mix well.

👉Garnish with coriander leaves and switch off the gas serve hot.

Preparation Time-30 mins

Note -
You can add veggies along with mango like brinjal,drumstick etc..