Archive for April, 2007

This is everybody’s favourite  at our home.  It is good enough  with rice  all by itself and you will not even ask for a sambhar or kuzhambhu. The little  coconut chunks in it  makes it more interesting and makes you to expect a sudden surprise when eating.  The nutty taste of gram dall marries so well with cabbage and  the finished dish  does not smell even a bit like  cabbage. Go ahead and give a try!


Cabbage- 1/3 of the head

Well cooked gram dall- 1 cup[cooltext49334985.gif]

Onion- 1 number

Tomato- 1/4

Green chilli- 1 number

Red chilli powder- 1 tsp

Coriander / Dhania powder- 1/2 tsp

Salt  to taste

Kosu kootu ingredients

For Seasoning

Oil, mustard seeds, cumin seeds, broken urad dall, curry leaves

How to make it

Cook the  dall separately. If there is any excess water , do not throw away , we will need this to cook the veggie. Finely chop onion, tomato, cabbage and coconut. You can have bigger chops of coconut if you like to. Split the chilli. In a  skillet, heat oil, sputter mustard seeds, cumin seeds and urad dall , add curry leaves & onion. When the onion turns transparent , add tomato and saute well. Add chilli powder, coriander powder, give a quick stir. Add the cabbage , lentil, salt and good amount of water. Cover the vessel and let it cook on sim heat. Add coconut and asfoetida when turning off the heat. Garnish withe cilantro and serve.


This is my entry to Lakshmi K’s Regional Cuisines of India (RCI) event- Tamil cuisine for the month of April.

Kosu kootu /  gram dall cabbage medley



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Poondu satham / Garlic rice

This is a simple recipe but a very helpful postnatal diet. I had made this several times and found this as  the easiest, yet a tasty way to include garlic in my postnatal diet.  I found this recipe  in a supplement of a tamil magazine.

Garlic rice


Cooked rice – 2 cups

Small onion- 1/2 cup

Garlic pods – 1 cup

Ginger- 1/4 inch piece

Roasted and ground black pepper- 1/2  tsp

Raosted and ground cumin seeds- 1 tsp


An important thing in  making any mixed rice variety is that the rice has to be cooked well but  must be separate grains. Normally this can be achieved by  roasting the raw rice in little ghee before cooking or adding a little sesame oil while it is cooking. Once the rice is cooked, cool it well  in a wide pan/ plate.

Cut the onions, garlic and ginger into fine pieces. Heat oil or ghee in a wide skillet, add mustard seeds, cumin seeds , dried  chillies (3-4 numbers)  and curry leaves. Add the onion, garlic and ginger pieces and  fry them on low heat.Add pepper powder and cumin powder. Add salt to taste and mix the rice , turning off the heat.

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As I had been in a long blogging break, before I want to start blogging again, I feel the need to look back what I have done in the past. In recollecting the past , I know it will be a source of inspiration for me and place of convenience for others  who are  browsing this site. Take a look!

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While in India , we bought these tender mangoes  for making pickles. This pickle is a great combo for thayir saatham / curd rice. The recipe was  in hand, but alas, there were  no vadumanga remaining  after they were soaked in salt, for the next step.  All got ate up!  Anyway, I just have the photo atleast to share with you!



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Back again!

 Am tying my shoes, getting ready to run in the blogathon. See you all soon, guys! Till then, enjoy the shots!

[rockyou id=64759857&w=426&h=320]

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