Sunday, April 24, 2011


Yam is a common name for many varieties of it refers to chenai kizhangu...though it is called karunai kizhangu in some parts of Tamil Nadu.


Yam /  - 200 gms (app. 25 pieces)
Channadal - 1/2 cup
Corriander seeds - 4 teaspoon
Red chilli - 10
Small onion - 8
Garlic - 4 cloves
Sauf - 1/2 tablespoon
Turmeric powder - 1/2 teaspoon
Oil - 150 ml.
Salt - to taste


  • Peel skin off the yam and cut into rectangular pieces.
  • Add turmeric powder and salt; half cook the yam.
  • Drygrind channaldal, corriander seeds, red chilli and sauf.
  • Add small onions, garlic and little water and grind to a fine paste.
  • Blend this paste to the yam pieces and set aside for 10 minutes.
  • Heat oil in the frying pan.
  • When oil is hot, deep fry the pieces.
Learnt from: Mrs. Priya Ramesh, friend

Tuesday, April 19, 2011


Name sounds different? Even this soup is is tastier when mixed with rice as kuzhambu rather than taking it as soup..


Tomato - 3
Onion - 1
Green chilli - 4
Garlic - 5 cloves
Toor dal - 2 teaspoon
Turmeric powder - 1 pinch
Corriander powder - 1 tablespoon
Roasted channa dal / pottukkadalai - 2 teaspoon
Sauf - 1 teaspoon
Scraped coconut - 3 teaspoon
Cinnamon - 2 pieces
Corriander leaves - to garnish
Salt - as per need
Oil - 1 teaspoon

  • Take chopped tomatoes (medium size), sliced onion, split green chillies, sliced garlic, turmeric powder, toor dall in a pressure cooker and add 3 glasses of water.
  • Pressure cook for 10 minutes.
  • Grind coconut, 1/2 spoon of sauf, roasted channa dal / pottukkadalai, corriander powder into a fine paste.
  • Add oil to a frying pan; season with cinnamon and sauf.
  • Add the mix from the cooker to the pan and add salt.
  • When the mix boils, add the paste; when it boils well and bubbles twice switch off the stove.
  • Garnish with corriander leaves.


If sour taste given by tomato is not enough, add few drops of tamarind pulp.

Learnt from: Mrs. Padma, mother
Tips for enriched taste: Mrs. Bhuvana Sekar, friend