Showing newest posts with label My Grandma's Recipes. Show older posts
Showing newest posts with label My Grandma's Recipes. Show older posts


Yam Leaves Curry - Grandma's Recipe For Success!!!

Oxford News A severe tornado passed by my little town (Oxford, Mississippi). Since yesterday night...the weather has been pretty wild. Storm with 80 km speed, lightning, thunder and rain!

Today, as I heard the siren warning in the noon, I rushed to the basement (hurricane shelter) in my house. I stayed there trapped for more than 2-4 hours! First time, went nuts without power supply. Absolutely no way to connect with world, no phone, no net, can't open the garage, food and cooking is out of question...good that everything was back to normal by evening.

Later this was very depressing to discover that severe property damage in our neighborhood! Just about 500 feet away from my home (subdivision); the trees uprooted, electric posts toppled, pavements broke, lakes are overflowing and some houses are knocked down. Good that so far there is no life loss, just few accidents have been reported here and there. Though everything turned back to normal, it gave us a fright. This is the time, we value life.

Tornado Video

Tornado Damage Pictures

Keerai Kuzhambu:


Yam leaves 1 bunch
Thuvar dal cooked 4 cups
Tamarind milk 1 cup
Green chilies 3 slices
Onion 1 chopped
Garlic 7-9 cloves crushed
Tomato 1 diced
Turmeric 1/4 spoon
Chili powder 1 spoon

Tempering Spices:

Thallippu Vadagam
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Fenugreek seeds 4
Peppercorns 2
Dry red chilies 3
Urid dal 1 spoon
Asafoetida 1/4 spoon
Curry leaves few
Sesame oil few spoons.


Saute the greens briefly and wet-grind the same, set aside.

In a wide wok, heat oil. Add chilies, garlic, onions and tomatoes. Fry real good, then followed by cooked lentils. Cover and cook for few minutes.

Then, add the greens puree to it. Further add salt, turmeric, chili powder and tamarind milk. Cook without lid, until oil separates.

In a separate pan, heat oil and temper the spices. Now run this seasoning over the gravy prepared.

Serve warm to go with steamed rice.


Kothamalli Thokku / Cilantro Pickle - Grandma's Style

Kothamalli Thokku:(Tamizhar Style)

Cilanthro Pickle. Coriander Pickle. Malli Thokku. Dhaniya Patta - Achaar. Kothamir Pachadi. Kothamalli Oorughai. Kothamir Achar.


Fresh Coriander bunch (roots removed, washed and chopped along with strong stems)- 250 grams
Thick Tamarind paste 1 teaspoon
Sea Salt/Rock Salt
Turmeric powder 1/4 spoons
Chili powder 1 spoon

To be Dry Roasted and Powdered:

Mustard seeds 2 teaspoons
Fenugreek seeds 2 teaspoons

For Tempering:

Sesame oil
Mustard seeds 1/2 spoon
Cumin 1/2 spoon
Asafoetida 1/2 spoon


Discard the roots and wash the coriander. Lay them over kitchen tissues, until moisture is absorbed. And chop them along with its strong stems, maybe 1 inch size.

Shadow dry them over kitchen tissues again.

In a large non-stick wok, heat oil. Add tempering items. Let them pop and splutter well. Add tamarind milk, salt, turmeric and chili powders. Cook without lid over high heat. Once it thickens, add the fenugreek seeds powder plus mustard seeds powder. Followed by cilantro leaves. Cook briefly and remove from heat.

Store them in ceramic or glass jars. Serve a teaspoon full of pickle along with curd rice. Enjoy:)


Pudhina Thuvaiyal / Mint Thuvaiyal - Grandma's Recipe

Pudhina Thuvaiyal:(Tamil Nadu Style)


Coconut grated 1/4 cup
Mint leaves 1-2 cups
Cilantro 1/2 bunch
Curry leaves from few twigs
Tamarind 1/4 spoon
Ginger 2" grated
Garlic 4 cloves minced
Urad dal 1 table spoon
Coriander seeds 1 table spoon
Dry red chilies chilies 5
Sesame oil few spoons.

For Tempering:

Sesame oil
Mustard seeds
Cumin seeds
Chan+urad dal
Dry red chilies
Curry leaves.

Heat oil, in a wok. Fry coriander seeds and urad dal, once they are well roasted...add the other ingredients to it, continue frying. When they turn aromatic...blend and puree them.

Now, add the remaining oil in an iron wok(but I used the same non-stick, anyway). Add the puree to it...continue cooking over medium heat. Let this reduce and become heavy.

Temper the spices in hot oil and run this seasoning over the thuvaiyal made.

Serve this as a side dish for Birinji Saadham.


Sandesh - Sometimes, Nothing is Everything!

Sandesh:(Bengali Style)

When I was a kid, my grandma kept making sandesh quite often for me, almost every day:) She just split milk intentionally, added some sugar to it and dished out as decadent sweet! No practical errors! Of course its not cooking at all! But that's what so good about it:)I never understood that, all until I started cooking. In fact, sometimes nothing is everything for me now:)It may sound bit odd...but you see, this sweet is amazingly delicious, very fulfilling, absolutely healthy, perfectly shaped, very low in kilo joules, can be fixed damn quickly and last but not least, its so psychologically associated:)


Milk 1 litre
Sugar as per taste
Cardamom crushed(I didn't use them)
Saffron few strands
Lemon juice few spoons.

In a wide kettle, heat milk. Add lemon juice and split the milk. Now throw away the whey. Retain the solids.

Squeeze out the excess water. Add sugar and saffron. Put them in a non-stick pan and remove the excess moisture slowly. Once its throws up to a fine mass, remove from heat and shape them in desired way.

Serve chilled as a dessert. If you plan to garnish with pistachios, its a terrific idea:)


Grandma's Mango - Ginger Pickle

Maa inji Pickle:(Mango-Ginger Pickle)

Botanical name of Mango-ginger is 'Curcuma amada'. Belongs to rhizome family,(similar to turmeric and ginger). This ginger has a striking mango flavour and thats why the name.

Grandma's Method:

Ingredients:(Version 1)

Mango-Ginger skinned/peeled - 250 grams
Thick Tamarind paste/milk freshly 1 bowl full
Sea Salt/Rock Salt
Turmeric powder 2 spoons
Chili powder 2-3 spoons

To be Dry Toasted and Powdered:

Mustard seeds 1/2 cup
Fenugreek seeds 1/2 cup

For Sesoning:

Oil 2 cup(sesame oil)
Mustard 1 spoon
Cumin 1/2 spoon
Asafoetida 1 spoon
Fenugreek seeds 1/4 spoon
Dry red chilies 3-5
Curry leaves 1 cup.


Peel ginger with back of your spoon, (this way..too much flesh is not wasted). See this ginger is already very slender and not so dont waste too much of flesh by over-peeling.

Thinly slice them down. Leave them over kitchen tissues and shadow dry for 2-4 hours.

In a large non-stick wok, heat oil. Add sesoning items. Let them pop and splutter well.

Then add mango-ginger and fry them real good. Now add salt, turmeric and chili powder.

Followed by tamarind milk. Cover and cook over medium heat.

Once it comes to thick pickle like consistency, add roasted and powdered items(fenugreek and mustard powder).

After adding this, immediately remove from heat.

Allow this to cool.Store them in a ceramic jar/glass jar.

My Way:

Ingredients:(version 2)

Mango-Ginger 1/4 kilo skinned peeled and chopped
Garlic 150 grams peeled and chopped
Tamarind tennis ball size soaked in water-thick tamarind milk 1 bowl full
Jaggery 150 grams
Sea Salt /Rock salt
Turmeric powder 1 spoon
Dry red chilies 150 grams roasted and powdered
Dry red chilies 50 grams(whole)
Curry leaves 1 cup
Mustard 2 spoons
Cumin 2 spoons
Fenugreek seeds 1/2 spoon
Fenugreek roasted and powdered 100 grams
Asafoetida 1 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Sesame oil/Gingeli oil 3 cups.


Extract thick tamarind milk/tamarind water and set aside.

In a pan, heat few spoons of oil. Fry garlic and mango-ginger. Let the raw odourl leave the pan. Make a thick paste out of it(wet grind with limited water). Set aside.

In a non-stick deep pan, heat oil. Add mustard, cumin, fenugreek, asafoetida, chana and urad dal. Let them pop and splutter well.

Now add curry leaves and red chilies(whole) and fry them for a while.

Then add mago- ginger and garlic paste and fry them too.

Followed by add these = salt, turmeric powder, fenugreek powder (roasted and powdered) chili powder(roasted and powdered), jaggery and tamarind water.

Now cover and cook over medium flame. Once it is done.

Remove the lid and stir-fry them over medium to high flame. One can add little more oil, at this time.

Fry them without any water content and until oil shows up on the top.


Nei Appam


Appam. Paniyaram. Unniappam. Nei Appam.

During summer vacation, We (myself and cousins) used put our Derra'(camp) at Madras, Periamet...Grandma's house. All day long is mostly fun filled activities...learning to drive bicycle in the narrow streets, playing cricket using rubber ball, passing comments on all the baldies from 4th floor, persuading Uncle to take us to the beach, light house, circus, what ever...definitely tired by evening!!!Grandma used to make this 'nei appam' in the evening and we will devour it, in minutes.

This is one recipe, that I requested my Auntie to bring the original recipe for me to try. She is so kind to photocopy all her recipe collection and brought that as a sweet surprise to me, at the airport(when I headed back here). Although I made them using this fancy griddle, my grandma used to bring the same shape without any special equipment...she directly fries the batter in hot ghee, yep' still it turns out very uniform in shape, fluffy and so spongy! Hmmm, kind of still working on it!! Here you go, my short cut version till then...


Raw rice 1 cup
Jaggery 1/2 cup
Coconut milk 1/4 cup
Coconut grated few spoons
Cardamom powder 1/4 spoon
Dash of ginger powder
Ghee/clarified butter for deep frying/pan frying.


Soak rice for several hours and wet-grind the same to thick batter.

Add all the other ingredients to it, except oil.

Now heat oil, in a pan...and spoon-in the batter and fry the same, till golden brown to reddish brown.

Serve warm or at room temperature.


Madras Vadagari - Delightful Dinner From The Past

Set Dosai and Vadakari:(Madras Style)

Madras Set Dosai and Vadagari. Vada Curry.

*Whoo Whhooo*, *Tastee* *Fulfilling*

Do you love mess food? Do you love mess food, as much as I do? Well then this is the post for you, settle down and then prepare to get the batter ready, later!!!I love the old traditional meals, which are still followed in many small eat areas at Madras. Its so rare in those days, for a lady to taste the outside food, so my grandmother fixed everything at home.

I can remember my grandma making set dosai and vadagari kuzhambu, when I was a kid. Which was quite famous hotel food, in her time. Assuming that anything that took too long must be good, I intended to do the same way and it was done! This is my Grandma's recipe, where she used freshly prepared Fritters(as they can also substitute with left overs)thickened with lots of onions, and spices (Secret). Matched perfect with her(our) big Madras-Periamet House (with so many rooms, lots of steps and turns), right above the bazaar. She displayed her dinner on the mica sheet coated hardwood dining table...each steal plate was mounted with fresh cut banana leaves, those were one kind of dinner.

I did this post years back, but repeating it today, as a peace inducing gesture to placate my Dad and Mom...I made this for them, when I was in India. Seeing this as a food blog, I think...I should share the recipe first, right? I am right aren't I? So here it is.

Ingredients: (For Set Dosa)

Raw Rice - 1 cup
Par-boiled rice - 1 cup
Urad dal 1/2 cup
Cold Cooked rice 1 fistfull
Turmeric powder/kesar color - 1 spoon
Castor oil 1 spoon
Sesame oil 1 spoon
Baking powder 1/2 spoon
Salt as per taste


Soak raw rice + parboiled rice + urad dal for complete 5-7 hours.

Wet grind it to thick paste. Add all the above remaining items to it. Mix thoroughly and leave it to ferment. Maybe overnight or 7-10 hours.

Heat a griddle/tawa. Smear spoonful of ghee and make a thick pancake/kal dosai/thick utthappam. Dosa should be thick. Make medium size dosa, the thickness should be atleast 1/2 inch. Cover and cook over low-medium heat.

Prepare atleast 2 dosas for each plate.

Ingredients: (For Vadakari)

For Vadas:

Chana dal 1 cup
Fennel seeds 2 spoons
Ginger 2" inch peeled and choped
Garlic 6 cloves peeled and chopped
Green chilies 3chopped
Clove 1
Cinnamon 1
Oil for Frying.(Or steam cook the vadas)

For Curry:

Oil/ghee few spoons
Cinnamon sticks 2
Cloves 2
Bay leaves 2
Fennel seeds 1 spoon
Green chilies 3 sliced
Onion 2 large thinly sliced
Garlic 6 cloves sliced
Ginger-garlic paste 1 spoon
Tomatoes 2 sliced
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Garam masala powder 1/2 spoon
Fresh coconut milk 1 cup
Mint leaves few
Coriander leaves few.



Soak chana dal in water for atleast 20-30 minutes.

In a blender, dry grind fennel seeds, cinnamon, cloves and salt togather. To the same... dd ginger, garlic and green chilies, wet grind it. Again, to the same add soaked chana dal and wet grind it to thick paste. Don't add further water.

Now make small fritters and fry them in oil and store over kitchen tissues. Or try to steam cook the vadas. Maybe smear oil in the steam cooker's plates. Then load the vadas. Steam cook for 10 minutes. But fried vadas tastes better.


Well.....heat ghee or oil in a large wok. Add fennel seeds, cinnamon, cloves and bay leaves to it.

Followed by, add sliced green chilies, garlic and sliced onions. Saute it for few minutes. Maybe till onions turn to golden color.

Now add ginger-garlic paste and fry for few more minutes....till its raw smell leaves.

Then add tomates and saute for few more minutes. Further add salt, turmeric, chili and garam masal powder to it. Add 2-4 cups of water, cover and cook over medium heat.

When gravy like consistency is acheived, add coconut milk and cook for 5 minutes.

Garnish the gravy with mint and coriander leaves.


Smash the fried/steam cooked vadas. One can even soak them in warm water for 2-5 minutes before dropping in gravy.

Add this crumbled vadas to the gravy prepared. Let it get well incorporated. One can cook over medium heat for 5 minutes. Dont panic...if the vadas really disintegrated in gravy. Let the gravy consolidate.

Well, serve this curry along with a set of dosas.

It can be served along with even fluffy idlies, no big rules.:)


Madras Filter Coffee

Madras Filter Coffee:

Grandma's Filter Coffee. Mommy's Filter Coffee. Madras Filter Coffee. Iyengar Filter Coffee. Agraharam style Filter Coffee.

My Mommy is a big time coffee lover in the family. She used to prepare it, in a much authentic way...probably the way she adopted from my Grandma. Buy coffee beans, roast it to perfection(that is each week), powder them (just before preparing it)...filter it - 'Besh besh romba premadhama irruke' (Wow wow too good). This was a ritual until some few years ago. Later, she switched to a particular brand 'where they freshly prepared ('Roast & Powder') right in front of you! Mommy used to send her servant to buy 'coffee powder' from that particular shop...almost every 5 days once. Hmmm, so very particular about the aroma and flavour.

I am ain't that good with these kind of stuff...always lived alone in the hostel/flats...all I know is 'One should not hate the food, that is presented in front of you'. Anyway...I too enjoy Mommy's filter coffee!:)

I remember this vividly, summer(2003, I guess)..myself and my brother visited home at the same time! Yeah, it happens once in a blue moon! So mommy took us to Valparai (Located at Western Ghats) for sight seeing. It is also called as 'Cherrapunji of South India'! Valparai is all like stretches and stretches of Tea estates, (and coffee plantations?)...mostly owned by private companies. It is a thick reserve forest...elephants and Bisons...and all.

We happened to take a stroll in the industrial site that day. A very good gentleman tried to explain us things around. 'How they harvested tea leaves, sun dried it, ground it...whatever the tedious procedure took to bring perfection in the it reaches packaging they approach distributors..sell them to a retailer and stuff like that. He was all blah blah, from morning till afternoon! Somehow, he finally concluded 'this is how they prepared tea'! My brother asked 'Why the hell you guys struggle so hard for a cup of could have done with just 1rupee in a nearby tea kadai(shop),lol.

Anyway, I remember all his sarcasm...miss the fun lately. Wish, things were the it used to be back then! Did I mention 'Valparai' happens to be my Mommy's favourite place in the Universe...

Ingredients:(makes for 2)

Coffee Beans 4 spoons (toasted beans, okay)
Granulated Sugar to taste (Mommy uses 3/4 spoon for a cup)
Farm fresh whole milk (1 cup)
Coffee grinder
Traditional Coffee filter/ Coffee maker will do.


I am not good with 'roasting the beans to perfection, so used the one here (pre toasted, dark ones)

Grind the beans.

Add the coffee powder to the basket/filer and a spoonful of sugar, right now.

Yes, yes that's right in the filter...this gives a nice tint to your coffee.

For every 2 spoons of powder, add 1 cup of water...wait till it percolates completely.

Well, to this strong decoction, add the remaining sugar. Mix well.

Finally add steaming hot milk to it. Coffee ready.

Traditionally they either use steal or silver wares, to serve this coffee. Both are good conductors of, be careful...while handling or sipping! Always ceramic mug, is my choice tho'.


Birinji Rice - Infused with Lemon Stalk

Coconut Birinji:(Version 2)

Coconut Biriyani, Thengai Biriyani. Thenga Biriyani. Coconut Birinji Rice with Lemon stalk. Coconut Pulav. Thengai Saadham. Lemon Stalk infused Rice dish.

My friend Mercy, who is from Philippines runs an International at Oxford! She used to complain about, how locals never buy vegetables from her and that she will have to cook all the left over eggplants & bitter melons all by herself!! So I told her confidently, that I will take vegetables from her regularly!

She must be a great cook, I suppose! She used to narrate me her recipes for eggplants and pork know, there will be so much of life, when she talks...I guess she puts her heart and soul in cooking!! So stay tuned for Philippine recipes!!

Meanwhile, I bought this lemon stalk from her...had no clue what to do with it though'...had no mood for 'Thai food' either. So, made my regular coconut birinji and simmered lemon stalk in it, guess what...that was the amazing thing, I ever did!! The food turned fabulous, tasteee and what not!!


Basmati rice 1 cup
Coconut milk 3 cups
Lemon stalk 1 (but used only half of it)
Jalapenos 3 sliced
Garlic 1 whole head peeled
Onion 1 large sliced
Tomato 1 sliced nto wedges
Mint leaves 1 fistful
Fennel seeds 2 spoons
Bay leaves 2
Cloves 5
Cinnamon 1 stick
Cardamom 3 crushed
Ghee/ Clarified butter 1/4 cup.


In a wide slow cooker, heat oil. Add all the spices plus chilies. Wait till they turn fragrant.

Add garlic, onions, tomatoes, mint and lemon stalk. Add rice and salt. Give a quick stir.

Then add 3 cups of coconut milk, cover and slow cook till tender and nice.

Remove the stalk and then serve as main dish for lunch or dinner with spicy korma.


Knol Khol Chopes:(Chettinad Style)

Green Turnips in Spicy Masala. My Grandmother keeps her recipes simple and tasty. This...knol-khol alone she makes in a chettinad way...extra spicy and tells...its like vegetarian's mutton! Agree...those days they never had paneer, tofu or mushroom to treat vegetarians! The dry peas, turnips and potatoes are made spicy on sunday afternoons.


Knol Khol 1/2 kg skinned and sliced(Choose small green ones)
Turmeric powder 1/4 spoon
Red chili powder 1/2 spoon
Bay leaves 2
Oil 1/4 cup

To be Toasted each Separately and Powdered together:

Cloves 2
Cinnamon 2
Cardamom 1
Black pepper 1/2 spoon
Fennel seeds 1 spoon
Poppy seeds 1 spoon
Cumin seeds 1 spoon
Fresh coconut 1 cup
Coriander seeds 1/2 cup

To be Fried in Little oil and Wet Ground to Thick Paste:

Onion 1 diced
Ginger 2 inch
Garlic 5 cloves
Tomato 1 diced

For Garnishing:

Crisply fried curry leaves.


1. In a deep pan add oil and bay leaves.

2. Followed by sliced knol khol. Fry them for a while. Then add salt, turmeric and chili powder. Toss them well to all sides.

3. Now add the wet paste and fry them till its raw smell is gone.

4. Later add the roasted and powdered masala. Fry them till its raw smell is gone and oil separates. Never cover them during whole process.

Garnish with curry leaves/ cilantro.

This side dish can be served along with plain rice or mild ghee rice.


Noi Arisi Puliyodarai:

Cracked Rice Puliyodarai. Broken Rice Puliyodare.

My Grandma's Recipe! Hope you'll know how I intensify the flavour of my Puliodari...(quick refresh - make it previous day night, pack tightly in a narrow vessel...serve minimum 7 hours later) The same thumb rule is followed here, only thing is we are using 'cracked rice' in place of raw whole rice! could ask me, is there anything difference in the taste? Certainly the cracked rice puliyodarai is much more tastier than the regular one. I don't know whether its because of my grandmother's magic hands or....simply the broken rice....takes all the flavour and intensifies the aroma and makes it real feast! Yet a debated question in the family! Well...anyway, here it goes....

One can buy commercially cracked raw rice/cracked raw rice for this recipe. Or if you just only have whole rice.....dont panic. Its very simple to crack it down. Wash the whole rice several times and let it get well soaked in water for 20 minutes. Then spread them in a clean cloth or plate or kitchen tissues and sun dry them. Again if it is severe winter worries. Dry roast the rice in medium heated pan. Do not toast till it turns color. The rice should be without moisture and pale white. Just roast to remove moiture! Then using a blender crack the rice. Seive away the amorphous rice powder. Just retain the cracked/broken rice.


Tamarind large lemon size
Sesame oil 1 small cup
Mustard seeds 1/2 + 1/2 spoon
Curry leaves few
Asafoetida 1/2 spoon
Chana dal 2 spoons
Urad dal 2 spoons
Dry red chilies 10
Turmeric powder 1/2 spoon
Cashew nuts 10 halved
Broken Rice 1 cup

To Be Roasted Each Separately And Powdered Together:(Puliyodarai Podi)

Coriander seeds 1 spoon
Chana dal 1 spoon
Curry leaves 2 twigs
Fenugreek seeds 1 spoon
Dry red chilies 6-8
Asafoetida 1 spoon.

Store this powder in air tight container.


In a bowl, soak tamarind in one cup of water for 1-2 hours. In a blender run this along with the same soaked water and extract a thick tamarind milk.

In a heavy bottomed non-stick pan, heat little oil. Add mustard, chana dal, Urad dal, cashew nuts, asafoetida, dry red chilies and curry leaves. Add one by one each in the above said sequence. First add mustard and wait till it splutters. Next dal and cashew....wait till they get fried up to reddish color. Now add curry leaves....fry them till crisp.

Now add salt, turmeric to this and followed by thick tamarind milk. Cover and cook on medium flame. Maybe it takes time. More than 45 minutes or so.

Once the tamarind milk consolidates to thick paste add broken rice and 2 cups of water. Cover and cook over low-medium heat.

When the rice is almost done,add the puliyodarai podi. Mix well, one could run few spoons of warm sesame oil now.

Serve warm! Or bring it to room temperature and pack in a compact vessel! Serve after 4-7 hours. Serves best for travel & picnic!


Seeralan Kali:(Country Style)

This is my Grandma's dish. She used to call this as 'Seeralan Kali'. When I was studying 3rd or 4th standard.....I don't remember! She made this for me. She told me stories to make me eat this. I was sitting in the terrace (Periamet house) I miss those moments so badly.

I am not sure....why she called it 'Seeralan Kali'. Probably there should be some story or meaning!


Chana dal 1 cup
Grated coconut 1/4 cup
Onion 1 small chopped
Garlic 6 cloves peeled and chopped
Dry red chilies 6 chopped
Salt as per taste
Oil 1 cup.


Toast chana dal in dry heated skillet for 2-5 minutes. Maybe till they turn golden-reddish color.

Soak this chana dal in water for 20 minutes. Cook this chana along with the same water over stove-top.

When the dal is cooked without leaving any water. Add onions, garlic, salt, dry chilies and coconut to this. Blend them coarsely in a blender.

Now fill this thick batter in idly plates. Maybe smear the idly plates with little oil. Then steam cook this for 10-15 minutes.

When the chana idlies are done. Allow it to cool to room temperature. Then cut them into small cubes/bite size squares.

In a heavy bottomed wide skillet, heat oil. Spread this cubes and fryt hem till it turns golden to reddish color and fragrant.

Serve hot with regular coconut chutney. Enjoy cooking!


Uppu Urundai - Grandma's Style


Uppu Urundai/ Kara Kozhukkatai:(Country Style)

Spiced Modhak. Sesonned Rice Snack.


Parboiled Rice 1 cup
Raw Rice 1 cup
Salt as per taste

Batter Preparation:

Soak both the rice togather for 1 and a 1/2 hours. Then wet grind it to thick coarse batter.

Add salt to this thick batter and mix them well.

For Sesonning:

Cashew nuts 10 slitted or chopped
Chana dal 1/2 cup
Urad dal 1/2 cup
Asafoetida 1/4 spoon
Mustard seeds 1/2 spoo
Black pepper 1 spoon
Cumin seeds 1 spoon
Dry red chilies 8 sliced into bite size
Coconut finely chopped 1/2 cup
Curry leaves 1 cup
Ghee/Sesame oil 1 cup
Ghee or sesame oil few spoons.


Heat ghee/oil in a wok. Add mustard, pepper, cumin, asafoetida, dry red chilies and curry leaves. Let them pop and splutter well.

Now add chana dal, urad dal and cashewnuts to this. Fry them till they turn to reddish color. One may add little salt here if needed.

Now add the thick batter to the above. Still over the stove. Now fry this batter for a while. Maybe till the batter leaves its moisture and becomes like adough. It should be in dough consistency now at the same time....the rice dough, should not be crispy.

Greeze your palm/either wearing a gloves or without it. While the dough is still warm....try to make equal parts out of it. Like small lemon sized balls.

In a pressure cooker, heat 2 cups of water. Let it to boil over medium heat.
Then drizzle little ghee/sesame oil in the Idly plate. Smear the oil well in idly plate. Place these kozhukkatai/ rice balls over this greezed plate.

Steam cook them for 10-15 minutes.

Once it is done.....maybe check with a wooden toothpick or bamboo schewer sticks. If the kozhukkatai is not sticky, its done.

Serve them warm with coconut and tomato chutney. This kara-kozhukkatai tastes good, as such without any side dish too.


Coconut Birinji:

Coconut Pilaf. Coconut Biriyani. White Biriyani. Thenghai Saadham. Nariyal Ki Pulav.
Thengai Pulav.

Caprylic acid, present in coconuts...appear to play a key role in combating Candida albicans(Candidiasis). This fatty acid apparantly coats the gastro-intestinal walls and starves the yast cells. Caprylic acid is easily absorbed in the instestines.

Besides coconut is a natural lax(laxative). Treated for constipation in folks remedy!

This is my Grandma's recipe. She makes it really good than anybody else.She makes everything really simple but they taste very heavenly. Here this recipe is one of her is served along with 'Pudhina Thuvaiyal' ....its nothing but 'Mint Paste' or 'Mint Chutney'. Its her unique combination.....makes the dish really wonderfull.


Thick coconut milk 2 cup
Basmati rice(any long grained rice) 1 cup
Mint leaves 1 cup
Green chilies 7-9 slitted
Garlic 1 cup
Onion chopped 1 cup
Ghee/butter/refined oil
Cinnamon sticks 2-4
Bay leaves 3
Cloves 3


1. In a pressure pan add ghee and wait till its smoky hot. Then add cinnamon sticks, cloves and bay leaves.

2. To the above add green chillies, garlic pods, mint and chopped onions......fry till they loose their raw smell and onion turns to translucent color.

3. Once the oil shows up on top add rice and coconut can add salt now. Pressure cook till 2 whistles.

4. This mild Birinji can be served along with brinjal(eggplant) serva or with mint chutney and onion raita.