Posts Tagged ‘Coconut’


A simple curry  for a normal day meals. This is totally satisfying when done in the right way. If it is slightly undercooked or when not seasoned with adequate oil, will leave you disappointed.  This is the way my grandma cooks this veggie, and it has never let me down. 

Avarakai poriyal


Frozen surti papdi – 20 oz packet 

Medium onion- 1 number

Garlic – 2 pods

Dry red chilli- 3 no

Roasted and crushed  peanuts- 1 1/2 tbsp

Scraped coconut – 1 1/2 tbsp

For seasoning

Oil – 1 tbsp

Mustard seeds, urad dall, gram dall, curry leaves

Finely chop the onion.Thaw the papdi completely and devein  if neccesary. Cook the papdi well  with adequate amount of water and salt .  In a skillet, heat oil, sputter the seasonings one by one in the order listed. Add chillies  followed by onion , garlic and saute well. Add the vegetable and stir slightly till all water content has reduced. Atlast , add crushed peanut and coconut and turn the heat off. 

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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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Easy breezy cookies

It is a cookie festival at my blog guys! This cookie is so easy breezy (my girl’s contribution to my vocabulary) and  requires  just egg, oil and cake mix . The original recipe is from here.


Yellow cake mix with pudding – one 18.5 oz pack

Oil- 1/2 cup

Eggs – 2 numberMM

Chopped pecans- 1/2 cup

Quick oats-3/4 cups

Grated unsweetened coconut- 1/2 cup

Water-1/4 cup

Easy breezy cookie

In a large bowl , beat eggs, oil and  water with a hand blender. Slowly add the cake mix. When everything is well incorporated, fold in the pecans, oats and coconut.

Preheat the oven to 350 deg F. Take a teaspoon and drop the cookie  mix on ungreased cookie sheets and bake for 14 – 16  min .

This yeilds 40 sweet chewy cookies! 

This is my entry for Meeta’s Monthly mingle- Sweet love!

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Cauliflower kurma

1 tb G dall + 1 tsp U dall + 1/4 coco – fry in oil –> grind–> onion + tom + paste–>boil….

 Oops , Sorry for the scribble, but it was the way my recipe notes used to be before I started this blog. Can you understand? Of course , you can’t. But now , I have all my treasured recipes safe in the virtual cook book, I need not worry of losing any good recipes in the last pages of my last year dairy!

 Thanks for the great bloggers who inspired me to start a blog, in particular, Indira. It started  as a hobby and now is more like a place for communicating with my friends and relatives. Moreover, I have earned a good number of friends in the blogosphere. Lots of sharing, learning  new recipes everyday, and it is a wide variety of recipes at  my home almost everyday!

This particular recipe was in my notebook ,scribbled as said before but indeed a treasured recipe given Mrs.Kandhimathi from Naperville (An expert cook , needless to say) through Mrs Lakshmi Mohan, our common friend (Yet another expert!).  A word in advance, keep off your diet consciuosness when you cook this dish. Only when you go by the measures given (especially for the coconut and oil), you get the exact excellent taste!

Cauliflower kurma


Cauliflower florets – 2 cups

Pearl onion- 1/2 cup

Medium sized tomato – 1 number

Oil – 2 tbsp

Coconut- grated from 1/4 shell

For masala:

Coriander seeds – 1 tbsp

Dry red chillies- 8 number

Gram dall/chana dall – 1 tbsp

Urad dall- 1/2  tsp

Garlic – 2 cloves

Ginger- 2 inch piece

Kuskus- 1/4 tsp

Pepper corns- 3 number

Fennel  seeds- 1 tsp

Cinnamon – 1inch stick

Cloves- 3 number

Cardamom- 2 number

Fry  the ingredients for masala  in oil separately  and grind with freah grated coconut .  Drop the cauliflower florets in boiling hot water for 10 minutes.. This cleans cauliflower without doubt.

Heat oil in a skillet, sputter mustard seeds, add pearl onions and saute well.  Drop in the chopped tomatoes , stir a bit till it gets mushed. Add the ground masala , adequate salt and finally cauliflowers. Cook on slow heat. Serve with idlis,  chapathis  , parathas, or naans.

This is my entry for JFI-Coconut hosted by the thotful Ashwini

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What if there is a unexpected visitor? What if you went for shopping and came late to home? What if it is raining out and you yearn for something hot and spicy? What if you are lazy and donot want to do the usual sambhars? Then, it is time to tell you about this quick and easy, kudamilagai kara kuzhambhu. I like this for the dominant smell of cumin seeds and the tasty blend of green peppers with tamarind.

Ingredients for spicy green pepper stew


Green pepper- 1

Medium sized onion- 1

Small tomato- 1

Garlic – 4/5 cloves

Tamaring extract- 1 tbsp

Red chilli powder- 1 tbsp

Coriander powder – 2 tsp

Turmeric powder- 1 pinch

Cumin seeds- 1 and 1/2 tsp

Coconut – as needed

For tempering:

Oil- 1 tbsp

Vadagam – 1/2 ball

Curry leaves


Chop onion and tomato. Peel the garlic. Chop them if they are big cloves. Core and chop the green pepper into 1/2 ” squares. Dry roast the cumin seeds. Grind cumin and coconut into a fine paste. Extract tamarind juice.

In a skillet, heat oil, sputter vadagam  and  add curry leaves. Now add the onion  and garlic. Fry till they turn transparent and add tomato and green peppers. Add salt to wilt the tomato quickly. When all are sauted well, add turmeric powder, chilli powder, coriander powder. Cook for some time. When the peppers become soft, throw in the tamarind extract. Bring it to a boil and finely add the ground  paste (and water if  needed), according to the spice level and  thickness required.

For the strangers to vadagam:  Follow Indira’s method of doing the tempering.

This could be an entry for ‘Warm me up baby’ event  hosted by Rosie.

Lunch- Rice , capsicum kuzhambhu and potato curry.

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