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ArisimParuppu With Potato Brinjal Fry-One of the finest Recipes from Kongunadu!!!

ArisimParuppu,which means nothing but Arisi(Rice) + Paruppu(Dhal) together is one of the traditional recipes followed by people from Kongunadu.There are few traditional food specialities from our region, which has its unique touch,and as we both(Me n My Hubby) are from Coimbatore,we still follow those traditional recipes at home and love them too...
Whenever this rice is prepared,normally we prepare the potato brinjal fry as the side dish and the rice is usually taken in two servings.First serving of the rice mixed with coconut oil or ghee and the next serving of rice mixed with yogurt.Here, I am giving you all the simple version of Arisimparuppu.People even add spices to it,but here is the old traditional way for Arsimparuppu...

And day before yesterday,My dear husband cooked the rice and the potato,brinjal fry...He has really become an expert making these two..So,nowadays whenever the turn for this rice comes,he takes control over the kitchen...And, why do I want to restrict him when I get a yummy dish :)

The Arisim paruppu recipe is off to three events Eat healthy- Protein rich event hosted by dear Sangeeth .Something about the amount of protein in this recipe :100 gms of toor dhal provides 22.3 gms of protein.Source:Sify.
1 1/4 cups Boiled Rice(Pulungal Arisi)
1/2 cup Toor Dhal
1 Big onion finely chopped(shallots are preferred instead of big onions)
1/2 medium size tomato finely chopped
6 to 8 whole garlic cloves (peeled)
2 green chillies
1/2 tsp mustard seeds
1 1/4 tbsp Sambhar powder/Red chilli powder.
1/2 tsp turmeric powder
Curry leaves
3 tbsp oil(or more)
salt (as per taste)

Method1. Heat oil in a pressure cooker and once its hot, add mustard seeds to it.
2. Once it starts spluttering, add the chopped onions, green chillies,curry leaves and garlic cloves.Add turmeric also and saute until the onions turn translucent.
3.Now,add the tomato and saute until they turn mushy(Do not add too much of tomato,it might spoil the taste).
4.Turn the heat to low,add the dhal,rice and 3 1/2 cups of water and sambhar powder/chilli powder and salt and stir well.You
5.Close the lid with the rocker and cook for 3 whistles.Once all the pressure gets released,remove the lid and gently stir the rice,as the sambhar or chilli powder we used might be more at the bottom.
6.Serve it hot with coconut oil and again with yogurt.

Note:My Granny use to put small pieces of coconut while cooking the rice,which use to taste very yummy along with the rice.

Potato Brinjal Fry
2 medium sized potato,cut into medium sized chunks
4 small size brinjals cut into medium sized pieces.
5 shallots finely chopped.
1/4 tsp mustard seeds
1/4 tsp channa dhal
few curry leaves.
1 green chilli finely chopped.
1 tsp sambhar/red chilli powder.
2 tsp shredded coconut.
coriander leaves for garnishing.
salt(as per taste)

1.Heat oil in a pan and once its hot,add the mustard seeds.
2.Once it starts spluttering,add the channa dhal.Saute until it turns light brown in color amd add shallots and fry it well.
3.Add the chilli,curry leaves and turmeric powder and saute well.
4.Now,add the potato chunks and sambhar/red chilli powder and half of the salt needed and cook it covered until the potatoes are 1/4th cooked.Now,add the brinjal pieces and rest of the salt needed and cook covered until they are done.
5.Just before turning off the flame,add the coconut and gently stir.Garnish with coriander leaves. 6.Serve it hot.
Read the entire recipe here

Sour Yogurt Murukku

Do you have a cup or more of sour yogurt to dispose?Here is a quick and crunchy recipe for you with that yogurt...

I am sending this recipe for the Frozen Yogurt event hosted by Siri of Siris corner.
3 cups Rice flour
1/2 cup Urad flour.
1 cup sour yogurt
1 tbsp red chilli powder.
1/4 cup melted butter.
1 tbsp Cumin seed/Powder.
2 tbsp or more water.
1 tsp Lemon/Lime juice.
Oil for deep fat frying

1.Mix the Rice flour and Urad flour together with water and add all the ingredients other than oil one by one into a fine dough.
2.Using the farsan/Murukku maker, with the five eyed mould(I used a different one) or with the mould of your choice,drop them one by one in hot oil.
3.Flip and fry them until its done on both the sides.
4.Have it as a snack anytime.

The original recipe called for green chilli paste and lemon juice.Insteed,I used red chilli powder and lime juice accordingly.
Read the entire recipe here

Instant Dosa - Mixed Flour Dosa- Easy Dosa Recipes

I found this recipe years ago in some website,I don't even remember the site and  not even sure if the site still exists. I have been making this dosa for 7 + years and today when I prepared it, I thought of updating the post with new pictures.The batter for the dosa can be prepared in minutes and a real quick fix for breakfast and can be prepared even for dinner. We call this dosa as " Kalakkal Dosa". One of the meaning for the word "Kalakkal "  in Tamil is mixing and this dosa batter is made by mixing wheat flour, gram flour, rice flour and all purpose flour. Try this Quick Dosa / Kalakkal Dosa /Mixed Flour Dosa for a change and I assure that you will not be disappointed.

Instant Dosa / Mixed Flour Dosa Recipe


  • 1/2 cup gram flour
  • 1/2 cup all purpose flour .
  • 1/2 cup wheat flour
  • 1/4 cup rice flour .
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder.
  • 1 tsp cumin powder
  • pinch of asafoetida
  • 1 small size onion finely chopped
  • 1 small size finely shredded carrot
  • finely chopped coriander leaves. (skipped)
  • oil (to drizzle)
  • salt (as needed)

1. Bring all the dry ingredients together in a bowl. Add enough water to it to make a dosa batter consistency (pouring consistency).
2.Heat the dosa griddle ,once its hot at medium heat,spread the batter,drizzle  very few drops of oil all over the dosa.Once its cooked on one side,flip it to the other and cook until done.
3.Serve it hot.You can have it with chutney or with yogurt (just like the way my younger one eats :P). I served it with peanut chutney. Peanut chutney recipe here.

Read the entire recipe here

Spicy Chicken Curry

This is a recipe which I have shared with many of my friends already.Whenever there is potluck,mostly I give or they themselve write this Chicken curry under my list.The essence of this recipe is from my Mom,which I have changed in a small way for easy preparation.The recipe goes like this

1 lb chicken(bone in)
1 Big onion finely chopped.
1 big tomato finely chopped
1/4 tsp turmeric powder.
2 tbsp Red chilli powder.
1 tsp White Vinegar.
1 tsp Ginger Garlic paste
1 cup coconut milk.
1/4 cup Yogurt.
1 inch cinammon
2 cloves.
2 tsp Saunf.
fistful of curry leaves
3 tbsp finely ground pepper
finely chopped coriander leaves.

1.Clean and cut chicken into medium size pieces.
2.Marinate with turmeric powder,Red chilli powder,ginger garlic paste,yogurt,salt,vinegar for atleast 3 hrs in the refrigerator.I leave the marinade over the night.
3.Grind little bit of onion,cinammon,saunf into a paste.
4.Heat oil in a pan.Once its hot add the onion,curry leaves and saute well.Once the onion turns translucent,add the tomatoes and saute until it turns mushy.
5.Now,add the marinated chicken,coconut milk and the ground masala paste and add nearly 2 1/2 cups of water.
6.Cook covered and add ground pepper when the chicken is 3/4 cooked.
7.Take the lid and cook until the chicken is cooked.Add the chopped coriander leaves at this stage. And give a stir.If you have more curry take it out,which you could use it for kothu parotta or for other dishes.
8.Turn the heat to more than medium and saute continuously until the gravy thickens.
9.Serve it hot with Rice.

I am sending this recipe to Chicken event hosted by Vandhana of cooking up something nice.
Read the entire recipe here


The same curry is prepared with many veggies,but each one tastes unique and different.One among those popular combination is black eyed peas and brinjal.It tastes so good on the next day.

1 cup black eyed peas.
3 small size brinjals(Indian Eggplant)
1 medium sized onion finely chopped
1 medium sized tomato finely chopped.
6 to 8 garlic cloves.
2 Dry red chillies.
1/2 tsp methi seeds.
1 tbsp Sambar powder
1 tsp coriander powder.
1/2 tsp turmeric powder
one fistful of curry leaves.
1 tbsp tamarind paste.
1 tbsp coconut paste.
Coriander leaves(for garnishing)

1.Wash the black eyed peas and wash it thoroughly in water and pressure cook it.Once done keep it aside.
2.Remove the stem of the brinjals,make slits in them and keep it aside.Heat oil in a pan for deep fring the brinjals.
3.Once the oil is hot,deep fry the brinjals evenly on all the sides.Once it is done,remove and keep it aside.
4.In another pan,add oil and once its hot add the mustard seeds,red chillies and methi seeds.
5.Once they start spluttering add the onions,garlic,curry leaves and turmeric powder and stir continuously until the onions becomes translucent.
6.Now add the tomatoes and fry them well until they turn soft.
7.Add the fried brinjals now and give a stir.Add enough water(may be a cup of water mixed with tamarind paste) and add sambar powder,coriander powder and salt to it.
8.Let it boil and few minutes before switching off the flame,add the black eyed peas and coconut paste.
9.Garnish with coriander leaves.Serve it hot with Rice...Yummy!!!

1.Garlic should be added in this dish for digestion purpose.
2.Adding shallots combined with big onions with this curry will give a very good taste.
3.Adding coconut paste to the curry will thicken the curry and you can feel a good difference in taste.
Read the entire recipe here

Tomato Kurma / Thakkali Kurma

This is a traditional recipe, which is passed on from my Mom to me.This thakkali kurma is special in Coimbatore( Kongunadu region). It is done almost the same way with minor changes in each household.

3/4 Big onion roughly chopped
1 1/2 tbsp Sambar powder/Kuzhambu Milagai Thool(or as per taste)
1 tbsp coriander powder
1/8 tsp turmeric
2 to 3 green chillies slit lengthwise
few curry leaves
3 tbsp oil

To grind into a fine paste
3 to 4 large size tomatoes(sour tomatoes the best)
1 cup grated coconut(fresh/frozen)
1 inch ginger
2 garlic cloves
1 inch cinnamon
2 cloves
2 tsp Saunf(fennel seeds)
1 tsp poppy seed
2 to 3 strands of coriander leaves(optional -  gives good taste, but reduces the color of the curry)
1.Grind all the ingredients asked to grind into a smooth paste along with a little bit of onion.
2.In a pan,heat the oil,add once it turns hot add the mustard seeds and allow it to splutter.
3.Now add the onions,green chillies and curry leaves and fry them well until the onions turns translucent.
4.Add the tomato mixture and saute for a minute. Add enough water ,Sambhar powder, coriander powder and turmeric and cook it closed  at low medium flame for 7 to 8 minutes.Bring it to a boil and switch off the flame.
5.Serve it hot with Rice,Idly,Dosa,Rotis and Parathas.


  • Do not try to add roasted gram dhal to this curry,which will ruin the authentic flavor. 
  • If needed add just 3 to 4 cashews while grinding, which is also not needed. 
  • This curry should be made real spicy. 
Read the entire recipe here

Mor kuzhambu-Mom's way

Mor kuzhambu,I haven't tried anything other than my mom's stlye.According to me,she makes the best Mor kuzhambu.The recipe is here now:

1 cup Fresh home made yogurt(Do not use sour yogurt).
2 tbsp full fat sour cream.(optional)
a pinch of Hing.
1/4 cup Boiled Milk.
1 tsp Toor dhal.
1 tsp Raw Rice(Pacharusi)
To grind
1/2 cup Shredded coconut
4 to 5 Green chillies(add or reduce as per taste)
a pinch of turmeric powder
1 tsp Jeera(Cumin)
For the Tempering
1 Big Onion Finely chopped.
1 tbsp Coconut Oil
1/2 tsp Methi seeds
2 Dry Red chillies
1 big Onion(finely chopped)
1/2 tsp Mustard Seeds
Curry leaves

1.Soak toor dhal and rice in water for half an hour.
2.Grind them along with coconut,cumin,greenchillies into a paste.
3.In the same blender, beat the yogurt,sour cream(if using) and turmeric powder and keep it aside.
4.In a pan,mix some water to the ground paste and allow it to cook for 5 to 7 minutes at less than medium heat.Add a bit of hing to it while cooking.
5.Add the yogurt into it and mix well.Let it be there for 1 more minute.
6.Now,reduce the flame to low and add the milk(This is Mom's secret).
7.Stir once and switch off the flame.
8.In a separate pan,heat the oil and once its hot, add the mustard seeds,red chillies and curry leaves.Once the mustard and chillies starts spluttering add it to the curry.
9.Serve it hot with Rice and pickle at its side.

Vegetables like Ashgourd,Okra,Brinjal can be added to this curry by adding them to coconut mixture while boiling

Updated on July 18,2011 - The picture is updated, adding ashgourd to the curry.Nowadays,I have started adding some sourcream to the curry(which is updated in the ingredient list),which gives much more richness.
Read the entire recipe here

Minty Peerkangai Skin(Ridge gourd) Thuvaiyal

Today, I made this thuvaiyal and it was a hit :)Hit in the sense, I had no rice left and had to heat Frozen Parathas for me...My Husband enjoyed both the Thuvaiyal and My Mom's special Mor kolumbu(Coming Next..) which I prepared for today's lunch...This recipe is just the touch up work done to the traditional Peerkangai thuvaiyal and its here for you..
1 1/2 cups Ridge Gourd skin.
1 1/4 cup Mint sprigs.
3/4 Onion finely chopped.
6 to 7 Dry Red chillies(add or decrease as per taste)
1 tbsp coriander seeds
one fistful of curry leaves.
1 tsp Tamarind paste
Salt(as per taste)
1.Add 2 tsp oil in a pan and once its hot add the ridge gourd skin and fry well for few minutes.Once done keep it aside.
2.In the same pan add the mint leaves and fry with the remaining oil.
3.Saute for a minute then,remove it from the pan and keep it aside.
4.Add one more tsp of oil in the pan.Once its hot add the coriander seeds and red chillies.Once it starts spluttering,add the onion ,turmeric powder and fry well.
5.Once the onion turns transparent,add the curry leaves and fry well.Once done keep it aside and allow it to cool.
6.Add the ridge gourd skin,mint leaves,onion and curry leaves along with tamarind paste and salt and grind until it becomes a paste.Drizzle very little water if its hard to grind.The thuvaiyal will be crunchy a bit becomes of the hard skin,But its really really tasty.
7.Serve it along with Hot rice,Idly or Dosa.

This is my entry to an wonder event named Herb mania-Mint by Dee of Ammalus Kitchen.
Note:You can add a garlic clove and a piece of ginger while frying the onions and grind it along with it for the chutney.But I mostly prefer the above given recipe.
Read the entire recipe here

Easy Shrimp Masala

1/2 lb uncooked shrimp(peeled)
1 Medium sized onion finely chopped
1 medium sized tomato finely chopped
3/4 tbsp ginger garlic paste
Oil for shallow fry
Salt(as per taste)

1.Heat a pan and add oil.
2.Once its hot add the onions and turmeric powder and fry until they become translucent.
3.Add the ginger garlic paste and fry until the rwas smell fades away.
4.Add the chopped tomatoes and fry until they turn soft.
5.Now put all the shrimp,redchilli powder andsalt and continue to stir until the shrimp gets cooked.(And it takes only few minutes for the shrimp to get cooked).
6.Serve it hot with Cooked rice.
Read the entire recipe here

Chicken Biriyani-The most easiest and tastiest way is here!!!

Ingredients1 cup Basmathi rice.
1 lb Chicken(bone in).(I prefer Halal meat for this biriyani)
1 Big Onion finely chopped
1 1/2 medium size ripe tomato finely chopped.
1 1/2 tbsp Shan Biriyani masala.
2 tbsp Shan Pilau Biriyani Mix.
2 tbsp Red chilli Powder(I always prefer Shan :)- )
4 to 5 mint sprigs
1 tbsp Ginger garlic paste
3 tbsp yogurt+3 tbsp water
Salt(as per taste).
8 to 10 whole green chillies.
2 cups of water to cook Rice.
For deep fried onions
thin slices of onion
oil for deep frying.

Method1.Wash and clean rice.Soak it in water for ten minutes.Drain and Reserve.
2.In a microwave safe bowl,Add two cups of water to the rice and cook for 2o minutes exactly.
3,By that mean time,In a large pan,add oil and once its hot add the onions and turmeric and saute continuously until they become transparent.
4.Add ginger garlic paste and saute until the raw smell goes away.
5.Now,add the tomatoes and cook until they turn soft.
6.Put the chicken pieces into the mixture and turn off the flame to less than medium.
7.Add the mint sprigs,Shan Biriyani masala,Pilau Biriyani mix and red chilli powder.
8.Add 1/4 cup water and cook it closed until the meat turns tender.
9.Now,add the yogurt+water and give a good stir.
10.Open the lid and cook the chicken gravy until the gravy becomes 1/4 cups excluding chicken.
11.Take the cooked rice from the microwave.Stir and check whether water is left out at the bottom.If yes,then cook for 2 more minutes (less or more)depending on the water at the bottom.
12.In a seperate vessel take 1/4 cup of cooked rice.Mix the deep orange color powder( that use to come along with pilau mix ) in little water and sprinkle over the rice.Reserve this for the topping.
13.In the remaining rice add the chicken gravy and mix well.Add salt needed now.Be careful,as the biriyani mix already has salt in it.So ,don't add salt before this stage and make sure to taste the rice before adding salt,so that you can get a clear view about the salt needed.
14.Add green chillies on the top of the mixed rice.
15.Add the color rice above it and garnish with finely chopped coriander.
16.Serve it with fresh cut onion slices and lemon.You can even have with raitha.
17.Deep fried onions go well with this Biriyani.Recipe:Deep fry the onions in oil until they turn golden brown.
Read the entire recipe here

Cherry Frozen Yogurt

I started tasting frozen yogurt through a friend,who mailed me with a free coupon for a scoop of frozen yogurt in TCBY,and from then till now,I enjoy having it there.Siri of Siris corner is hosting an event named Frozen Yogurt.I just saw the title and went in search for frozen yogurt recipe.But the event doesnt only mean the frozen yogurt,but any dish with yogurt as the main ingredient.Anyways,by that time I realised,frozen yogurt I prepared was sitting in the freezer.
Lets know about cherries now,
"Cherries are related to plums, peaches, apricots, and almonds, plus many others from this vast and versatile Rose family. Cultivated cherries descended from two wild species, P. avium, the ancestor of the sweet varieties, and P. cerasus, the parent of the sour types. Both are native to western Asia. Some wild cherries, however, are poisonous. The wild sweet cherry tree is a handsome one that grows higher than its cultivated descendents. Cherry trees in blossom are one of the great delights of spring and, eventually, form the prized fruit which hang in pairs from long stalks. The skin of these small round fruits can vary in colour from pale creamy-yellow to deep red to almost black. The firm juicy flesh can be either sweet or sour, depending on the variety". Read more...
The recipe used here is adapted from a recipe I came across in DIY.
2 cups Fresh Red Cherries
1/4 cup Low fat Yogurt
1/2 cup Sugar
1 tbsp Heavy Whipping cream/Milk.
1 teaspoon Lemon juice.
1.Scoop off the pits from the red cherries.
2.Freeze the cherries in the freezer for half an hour.
3.Then blend the cherries,yogurt,lemon juice and sugar in a Food processor.
4.Transfer it to a mixing bowl and add the whipping cream/milk and give a good stir.
5.Close a lid and freeze it for 3 to 4 hours.
6.Take it out and using a blender,blend it again.You will get a soft and creamy texture in the yogurt by doing this.
7.Freeze again for 2 hours.Then you can enjoy serving it chilled.

I found a bag of cherries lying in the refrigerator,so gave a try with those,but you can substitue any fruit of your choice for this recipe.
This is my first entry for the frozen yogurt even hosted by Siri of SirisCorner.
Read the entire recipe here

Egg / Muttai Bonda

This is one of my DH favorite.Whenever I find an excess carton of egg,I end up  making this bonda :)

Hard boiled eggs
  For the batter
1 cup Gram flour
1 tbsp Red chilli powder
1/2 teaspoon Cumin powder
a pinch of Baking soda
a pinch of hing
Enough water to make a thick batter
Salt(as per taste)

1.Sieve the gram flour,baking soda and salt together.
2.Make a thick batter with the ingredients given with enough water.(Check the image 1,You can see the thickness of the batter  atleast to some extent)

3.Heat oil in a pan at medium heat only.
4.Dip the eggs in the batter and deep fry them until they are fried well on both sides.Be very careful while frying  the egg white part as,  it may burst.The trick is as soon as the outer portion(the gramflour batter) gets cooked flip to the next side.Don't allow the white part to be at the bottom side for a longer time.
5.Serve these egg bondas hot as a evening snack with ketchup or sauce of your choice.

The egg can be vertically cut into two instead of dropping it as a whole.
Read the entire recipe here

Pazham Pori

Ingredients1 ripe Nendrampazham(Ripe plaintain)
1 cup All Purpose floour.
1/4 cup Rice flour.
Sugar(as per taste)
a pinch of baking soda.
Water for the batter.
a pinch of turmeric powder
Oil for deep fat frying.
1.Make a lengthwise cut in the center part of the plaintain.Cut the two parts into halves so that it will look like the one in the picture.Keep it aside.
2.Sift the all purpose flour,rice flour,sugar and baking soda together.
3.Add turmeric powder to it.Mix enough water to it to make a thick batter.
4.Heat oil in a heavy bottomed kadai.When its hot dip the banana in the batter and put one by one in the oil.Fry them well.
5.Serve it hot.
Read the entire recipe here

Kara Kuzhi Paniyaram

To me, Paniyaram is nothing but the fried version of idly ;)And that is why it is always in my top menu:)Normally, most of us use the very same dosa batter for the paniyaram .But there is something else with which you can make panniyaram.I even tried dosa with this batter and it came out good.

2 cups Idly Rice
1/4 cup Urad dhal
1 cup Sour Yogurt
fistful of Poha
1 cup Cooked Rice
a teaspoon of methi seeds.
For the tempering
Finely chopped red onion
finely chopped green chillies.
Channa dhal.
Mustard seeds.
Curry leaves.
finely chopped coriander leaves.
1.Soak rice and urad dhal seperately for 4 hours.Add methi along with urad dhal.
2.Grind them along with cooked rice,poha and yogurt into very fine.
3.Add salt to this batter and allow it to ferment.It takes nearly 8 hours or more.
4.For the Tadka:Heat a pan,add oil and once it hot add the mustard seeds.Once it starts spluttering add the channa dhal.Fry until its golden brown.Add the onions,green chillies,curry leaves,coriander leaves and fry them very well.Add this into the batter and mix it well.
5.Heat the paniyaram pan.Add oil in each mould only when the pan is really hot.Then add the batter into each mould.Cook them very well on both the sides.Serve them hot with chutney of your choice.

1.The original recipe did not call for the urad dhal.So,you might try even without urad dhal.
2.Do not add tadka to the entire batter at a time.Take the amount of batter needed and add tadka to it.
Read the entire recipe here

Happy Anniversary!!!!

My First Cake :)
Read the entire recipe here

Sweet Paniyaram / Kachayam

This is an excellent recipe,never has gone wrong.Very delicious,if you have tatsed kachayam earlier and looking for a good recipe or you dont know anything about kachayam but you have a ripe banana ;) try this recipe,you are gonna make it again and again.

1 cup Rice flour
1/2 cup Poha(Aval/Avalakki)
1/4 cup Coarse Rava(optional)
1 medium size ripe banana
3 tbsp shredded coconut(fresh/frozen) or small bits of coconut.
3/4 cup  or less jaggery.I substituted with light brown sugar
a pinch or two of cardamom powder.
a pinch of baking soda(optional)
Ghee/Vanaspathi/Oil (ghee preferred)
Enough water

1.In a blender,add the Poha,banana and rice flour along with enough water and make a fine paste.
2.If using jaggery dilute it by microwaving it with water or using stovetop.I have used light brown sugar,so just mixed it with the rice flour mixture.
3.Add in the rava , coconut slices,baking soda(if used) and cardamom powder and stir well.
5.Heat the Panniyaram kal(pan) at medium flame.Once the pan is really hot add generous amount of ghee to each mould and drop spoonful of batter in each mould.
6.When one side is done,turn the other side and cook.
7.Once done drain in a paper towel to absorb excess ghee/vanaspathi.

This can be airtight container for a couple of days.
Read the entire recipe here

Javarisi(Sabudhana) Upma

This is my mom's recipe which I tried for yesterday's dinner and it came out fabulous.I purchased the sabudhana for some other purpose and it ended up in this upma.Anyways I was very happy that it was enjoyed by my family.
I have seen my mom making this lot many times and not even a single day,I have tasted it.Yes I had an aversion towards the name upma.So,I have not tasted any food which comes under that category(until marriage).And, I have big regret now that I had not tasted this sago upma earlier.The recipe goes like this:

1 cup Javarisi(Sabudhana/Pearl Sago)
1/4 cup Moong Dhal(Yellow)
1 Finely chopped onion
1tsp mustard seed
1 tsp Urad dhal
2 tsp Broken cashews
a fistful of curry leaves
1 tbsp lemon juice
2 tbsp Shredded coconut(fresh/frozen)
Shredded ginger(optional)
Enough Yogurt to soak the sago.
Salt(as per taste)
1 tbsp Oil
Coriander leaves.(to garnish)

1.Soak sago in yogurt for 4 hours.It is not needed to add more yogurt to soak the sago.
2.Boil the moong dhal seperately.Make sure that it doesnt get mashed.
3.Heat a pan and add oil to it.
4.Add the mustard seeds and once it starts spluttering add the cashews and urad dhal and fry them well.
5.Fry the onions,curry leaves and green chillies until the onion becomes translucent.
6.Now add the sago to this and fry them well.Initially the sago would be white in color and you need to stir until it turns transparent.It means its cooked.Drizzle salt over it and stir.
7.Just before switching off the flame,add the coconut and give a stir,so that it gets well mixed with the sago.
8.Add the lemon juice to sago and stir well.If you like the taste of ginger,you can add shredded ginger at the end.
9.Garnish this upma with coriander leaves.Serve hot with any pickle of your choice.
Read the entire recipe here
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