Archive Page 2

Beans Poriyal

Beans is one of the vegetables we get all time of the year here. This is a regular vegetable in our home. Making this poriyal is super easy.


Beans, cut into small pieces 30 – 35 nos.
Onion, chopped 1/2 no. medium
Red Chillies 3 nos.
Coconut, grated 2 tbsp
Mustard seeds, urad dal 1/2 tsp each
Cumin Seeds 1/2 tsp
Curry Leaves (optional) 1 sprig
Asafoetida a pinch


1.  Pressure cook the cut beans with little salt and a couple of tbsp of water in medium heat for 1 whistle. Remove from the heat and take the steam  off immediately by placing the hot pressure cooker (with the lid on) under running cold water.

2. Transfer the cooked beans into a strainer and keep it aside.

3. Grind the coconut and red chillies together without water.

4. Heat oil in a pan and add the mustard seeds, urad dal, cumin seeds, curry leaves, asafoetida.

5. Add the onions and fry till it becomes translucent.

6. Add the cooked beans and the ground coconut-red chilli and give it a good stir.

7. Add salt if needed at this point. Cover with a lid and keep it in the heat for another 3-5 mins.

Serve warm with rice or chapati.

Note: When serving this with chapati, add same amount of fennel seeds instead of the cumin seeds for a different taste – grind the coconut and red chilli with  fennel seeds.


Carrot Kheer

Carrot Kheer


Carrots, diced 4 large nos.
Milk (I used 2%) 4 cups
Cardamom powder 1/2 tsp
Badam powder 2 tsp
Butter 1/2 tbsp
Sugar 6 tbsp or more
Pista, chopped (for garnish) A few


  1. Pressure cook the carrots till they are soft.
  2. Butter a deep heavy bottomed sauce pan and heat it on medium heat.
  3. Boil the milk and let the milk to reduce to 2.5 cups – make sure to keep stirring the milk in between.
  4. In the meantime, puree the cooked carrots in a blender.
  5. Add the pureed carrots, sugar, cardamom powder, badam powder into the milk. Mix until everything blends together.
  6. Take off from heat and let it cool for sometime.
  7. Refrigerate for a couple of hours.

Sprinkle the chopped pista on the top and serve cold.

Sarkkarai Pongal

Today is the first day of the tamil month Thai (to be pronounced as Thy). The people in Tamil Nadu, India celebrate this day as “Thai Pongal”. For more information on this please check this link .

I made this pongal today in the morning. Coming to the recipe, traditionally back home people make this pongal in a new clay or vengala paanai. But my version is a shortcut – made in a pressure cooker.
Sarkkarai Pongal


Basmati/Raw Rice 3/4 cup
Moong Dal 1/4 cup
Dark Brown Sugar 1.5 cups
Ghee 2 tbsp + 1 tsp
Water 2 1/4 cups
Milk 1/4 cup
Cardamom Powder 3/4 tsp
Cashews 15 nos.
Raisins 10 nos.


  1. Wash the rice and dal atleast three times with water. Pressure cook the rice and dal with water (Let it go for 1 whistle on high heat then turn the heat to medium and wait for 3 more whistles). Switch off the heat and keep the cooker aside.
  2. Heat a tbsp of ghee in a deep sauce pan in low-medium heat. Make sure that the pan is coated well with ghee.
  3. Add the cooked rice+dal with milk and mash it well with a strong ladle.
  4. Add the brown sugar cup by cup stirring continuously to make sure that no lumps are formed.
  5. Add the cardamom powder at this point.
  6. Heat a tsp of ghee in a small pan and fry the cashews and raisins to golden brown. Pour this on to the pongal.
  7. Pour the remaining ghee into the pongal and give a good stir.

Note: Traditionally people make pongal with Raw rice. Since I didnt have raw rice on hand, I went ahead and substituted with basmati rice. I didnt find any difference.

Cabbage Carrot Poriyal

This poriyal is one of the recipes which I learnt from my mother-in-law. This goes well with the roti rather than with rice. Since we dont eat spicy foods, I usually use 2 red chillies. More chillies can be added as per the spicy level.

Cabbage , cut into long strips 2 cups
Carrot, cut into thin strips 1 cup
Tomato, cut into thin strips 1/2 no. medium
Cinnamon stick 1/2 inch
Cloves 2 nos.
Red Chillies 2 nos.
Whole Black Pepper 4 nos.
Fennel seeds 1 tsp
Turmeric 1/4 tsp

1. Heat a kadai with some oil and add the cinnamon, cloves, fennel seeds and redchillies.

2. Add the carrots and fry for 2 mins.

3. Add the cabbage and fry for a minute. Close the kadai half-way with a lid and cook in medium heat for 3 mins (stir in between).

4. Add in the turmeric, salt and the tomatoes. Continue to cook for 5-7 mins till the vegetables are cooked enough.

Serve hot with roti.

Keerai Kootu – Spinach with Toor Dal

My husband was the one who told me about this recipe. We both love this. This is a good side dish for both rice and chapathi.

keerai kootu


Spinach, chopped 1 bunch
Toor Dal 1/2 cup
Onion, chopped 1 no. Small
Tomato, chopped 1  no. Medium
Sambar Powder 1.5 tsp
Turmeric Powder a pinch
Mustard Seeds 1/2 tsp
Urad Dal 1/2 tsp
Red Chilli 1
Garlic pods, chopped 2
Curry Leaves (optional) 1 sprig
Asafoetida a pinch
Water 1 – 1.5 cup


1. Combine toor dal, spinach, turmeric with water for 2 whistles in medium heat and let the pressure go off by itself.

2. Heat oil in a kadai. Add the onions, garlic. Fry for a couple of minutes and add in tomatoes, salt. Add mustard seeds, urad dal, red chilli, asafoetida.

3. Fry the tomotoes till it turns soft. Then add the sambar powder and fry till the raw smell goes.

4. Finally add in the cooked spinach and dal. Add little water if needed and let it simmer for 5 -7 mins then remove from heat.

5. For the tempering, heat a tsp of oil in a small pan. Add mustard seeds, urad dal, red chilli, curry leaves and asafoetida one after another.

6. Add the tempering into the kootu.

Serve this with rice or roti.


Join 2 other followers