Spicy & Tangy Dal with Tomatoes / Tomato pappu !!

Tomato pappu is one of the mouth watering recipe in South Part of India. This is one of my favorite too. I love the tanginess & sweet of the tomatoes. This is really a very simple & easy dish, perfectly goes well with pappadam (Rice vadam) or pickles (Tomato pickle, Gongura pickle, Mint pickle, Andra style tomato pickles, Brinjal/ eggplant pickle, Lemon pickle).

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Pressure cook;

Tomatoes – 2 nos. (big wine tomatoes) roughly chopped

Toor dal – 1/2 cup

Onions – 1 no. roughly chopped

Green chilies – 3 -4 nos.

Cumin seeds – 1 tsp

Fenugreek seeds – 1 tsp

Fennel seeds – 1 tsp

Salt to taste


Oil – 2 tbsp

Mustard seeds – 1 tsp

Cumin / jeera – 1 tsp

urad dal – 1 tsp

Tomato – 1 nos chopped

Turmeric – 1 tsp

Hing / asafoetida – a pinch

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  • In a pressure cooker, add toor dal, onion, tomatoes, jeera, fenugreek seeds, fennel seeds, green chilies, add 1 1/2 cup water & cook the dal mixture on medium flame for 2 -4 whistle (depends on pressure cooker).
  • Once the pressure released, opened the cover, add salt & mix it thoroughly.
  • Now keep seasoning kadai on very low flame, add oil, splutter mustard seeds, jeera, urad dal & hing.
  • And then add finely chopped tomatoes, turmeric & cook it until mushy.
  • Now add the tempered mixture to the dal & mix it well.
  • Cook the dal mixture for 5 more minutes & garnish with cilantro.
  • Serve it hot & enjoy with cooked rice and pappad / pickle.

South Indian Style Crab Curry / Gravy / Masala !!

After my last visit to India, I was so badly longing for the crab curry. Most of the time I won’t get fresh crabs, yesterday I found nice & fresh blue crab in Asian market near by our place . So I thought to make my home style Crab curry, this recipe I learned from my chithi (my mom’s younger sister). My aunt really cooks very well, especially the sea foods. She is the one, who taught me to clean crab, fish & prawns. I always enjoyed watching her technique and delicate handling in cooking the seafoods.

Today’s recipes really easy & tasty dish from Southern Part of India.


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Blue crab – 2 lb / 4 nos. (cleaned)

Shallots – 10 nos. (grounded)

Tomato – 1 no. (grounded)

Ginger, garlic & green chili paste – 1 1/2 tbsp

Red chili powder – 1 tsp

Coriander powder – 1 1/2 tsp

Turmeric powder – 1/2 tsp

Freshly grounded pepper – 1 tsp

Salt to taste

Grind into Paste;

Fresh Coconut chopped – 1/2 cup

Fennel seeds / sombu – 1 1/2 tsp

Black Pepper – 1 tsp


Oil – 1 1/2 tbsp

Mustard seeds – 1 tsp

Jeera / cumin seeds – 1 tsp

Shallots / small onion – 1/2 cup chopped

Garlic – 3 – 5 nos (sliced)


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  • First ground the onion, tomato individually & keep aside.
  • Keep the kadai on low flame, add oil & temper mustard & cumin seeds.
  • Now add very finely sliced garlic, shallots & saute it for 2 minutes.
  • Add the grounded shallots & saute it for 2 more minutes.
  • After that add the ginger garlic chili paste & cook until raw flavor goes off.
  • Now add the spices like turmeric, red chili, coriander powder & cook it by adding little water to the mixture (helps to not get burn the spices).
  • Once the spices get cooked, now add the tomato puree & saute it for a minute.
  • Add 1 cup of water & cook the mixture for 15 minutes with lid on (mean time, clean the crab).
  • Now add the cleaned crabs, cover it with lid & cook it for 10 minutes.
  • Now finely add the grounded coconut mixture to the curry, mix it well & cook it for 5 – 6 minutes.
  • Garnish with fried curry leaves & freshly grounded black pepper.
  • Serve it hot with cooked rice & enjoy !!!


  • After cleaning the crabs, don’t let them stay long time on the counter top, it may looses it’s flavor & taste. So always clean the crab right before adding in to the curry.
  • Adding lots of pepper to the crab curry helps to clear throat infection, good digestion & helps to maintain the body temperature.

How to Clean the Crab?

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  • Remove the shell from back of the crab.
  • Clean & remove all intestinal parts.
  • Cut it into half for cooking.

Seppan Kizhangu Varuval ( Taro / Arbi Fry )

Simple South Indian style Seppan kizhangu fry (Hindi- Arbi; English- Taro). Taro is native to Southern India and Southeast Asia. It is a starchy root vegetable. Boiling is the best way to cook this vegetable, so that it is easy to peel the skin & helps to cook fast. It is really tasty dish with curd/ yogurt rice, sambar rice etc., This dish is one of my favorite recipe, were I inspired from mom.

Also refer; Plantain Fry / Vazhakkai Fry ; Potato Stir Fry ; Indian Spiced Hasselback Potato Fry

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Taro / Seppan Kizhangu – 4 nos.

Red chili powder – 1 tsp

Jeera powder – 1 – 2tsp

Coriander powder – 1 tsp

Garam masala – 1/2 tsp

Salt to taste

Oil for pan fry


  • First boil the taro & remove the skin.
  • Mix all the spices & salt into the small bowl.

  • Add finely sliced taro to the mixture by sprinkle some water.

  • Marinate for 10 – 15 minutes in refrigerator (take out from the fridge before frying).

  • Add oil to the pan, add jeera & marinated taro by tossing for 5 – 10 minutes on low flame or until the masala gets brown.

  • Garnish with fried curry leaves on top.

  • Serve it hot & enjoy !!

Indian Style Fried rice !!

Today’s recipe is Indian style vegetable fried rice. It is really simple & less time consuming recipe. This fried rice is very tasty even without the sauce …

The best rice for fried is old cooked rice (leftover rice) or cooled rice. If u like to use old rice, follow this step – after adding old rice to veggie mixture sprinkle some water over it, this helps to give moisture to the rice.

The vegetables can be add as per wish. This fried rice would be good by also adding chicken, shrimp etc.,

The fried rice is topped with fried egg & avocado..




Mushrooms – 5 nos.(chopped )

Capsicum (orange color)– 1 no.

Carrot – 1 cup (julienne / cut lengthwise)

Sweet corn – 1/2 cup

Onion – 1 (finely chopped)

Olive oil – 3 tsp

Garlic – 1 clove (finely chopped)

Ginger – 1/2 tsp ( finely chopped)

Cooked Rice – 1 cups

Garam masala – 1 tsp

Cumin powder – 1/2 tsp

Red Chili flakes – as per taste / spice

Spring onions – finely chopped

Cilantro / coriander leaves – chopped

Salt to taste

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  • Heat the oil on the kadai, add garlic, ginger and saute it for 30 seconds.
  • Now add finely chopped onions, red chili flakes, salt & saute it for 2 minutes.
  • Add carrot, garam masala and saute it for 4 minutes or until tender. 
  • Now add sweet corns and saute it for a minute.
  • Add the other veggies mushroom, capsicum & saute it for 2 minutes.
  • Add the cooked rice & mix it completely with vegetable.
  • Finely add green onions, cilantro & mix it.
  • Serve the spicy fried vegetable rice topped with fried egg !!

Spicy & Easy South Indian Style Tomato Rice / Thakkali Satham !!

Tomato rice is one of my favorite recipe. It is most popular & simple rice dish in South India. This is a perfect comfort & best take out food. It taste like tangy & spicy.

If you are not interested to add rice, don’t worry this tomato sauce goes well with chapathi, bread, idly, dosa and or crepes etc.,

IMG_5226 IMG_5224Ingredients:

Ripen tomatoes – 2 large chopped

Red Onion – 1 no.

Shallots – 2 large finely sliced

Ginger – 1/2 tsp finely chopped

Garlic cloves – 7-10 nos. large chopped

Green chilies – 3-5 nos. as required

Hing / asafoetida – 1/8 tsp

Turmeric powder – 1/2 tsp

Cooked rice – 1 cup

Salt as required.


Oil – 2 tsp

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

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  • First cook the rice, make it cool & keep aside.
  • Heat oil in kadai & start to tempering with mustard, cumin & curry leaves.
  • Now add the chopped garlic cloves, giner, green chilies and saute it for 30 seconds.
  • Add sliced onions, shallots & cook it until soften.
  • Now add the turmeric, hing & saute it for a minute.
  • Add the juicy tomatoes, salt & cook until the tomatoes get mushy.
  • Cook the mixture for 3- 5 minutes or until oil floats on top.
  • Finely garnish with cilantro.
  • Now switch off the flame, add the cooked rice & mix it throughly.
  • Serve the tomato rice with onion raith / potato fry / pappad.

Suzhiyam / Fried Sweet Dumplings !!

SUZHIYAM is one of the most popular diwali special recipe in South Indian Cuisine !! This recipe is my hubby’s most favorite. My Mother-in-law use to make this dish on every diwali feast. So this time it was on my do list.

Suzhiyan or Seeyam or SUZHIYAM is a delicious sweet dish in which channa dal, cardamom, coconut puran stuffed in maida or urad dal batter. It is really easy to prepare. This recipe is similar to puran poli or obbattu. I used turmeric because this give a nice appetizing color & flavor to the dish. Stuffing can be prepare as per wish. This could be also made with spicy stuffed balls using dosa or idli batter.

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For Puranam;

Channa dal / split chickpea – 1/2 cup soaked for 4 hours

Jaggery – 1/2 cup

Ghee – 2 tsp

Dry coconut flakes – 2 tbsp

Cardamom powder – 1 1/2 tsp

For Batter;

Maida / all purpose flour – 1 cup

Turmeric – 1/4 tsp (optional)

Salt to taste

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Clean & soak the channa dal for 3 – 5 hours.

Cook chana dal, allow to cool, mashed it with a masher and keep aside.

Boil around 1/4 cup of water, add the crushed jaggery, allow to melt & remove the residue by filtering it.

In a wide open pan add jaggery syrup, ground channa dal, cardamom, dry coconut & cook it until the water evaporates completely .

Make 10 – 15 balls around gooseberry size.

In a separate bowl add maida, turmeric, salt, add some water to make a batter (like dosa batter)

Heat oil in a kadai on medium flame.

Dip the balls into the maida batter, fry them till they become golden brown & remove the extra fat using paper towel.

Serve hot & enjoy it !!

Medu Vadai / Crispy Urad dal Vada !!!

Vadai is a savoury fritter-type snack from South India.  It is an important menu for every festivals & pooja. This medu vada is one of my favorite snack. There are many different varieties like sambar vada, dhai vada or thair vadai etc., I love to watch my mom while prepare vadas during festival but I never helped her because am so scared to drop the vadas in oil. This is my second attempt in making these medu vadas, I really loved the way it came out. It is simple & easy to make crispy & spongy “medu vada “.







Urad dal (whole) – 1/2 cup (soaked)

Red Onion – 1no. (thinly sliced)

Green chilies – 4 nos. finely chopped

Crushed pepper corns – 1 tsp

Ginger – 1 tsp finely chopped

Cilantro – 1/8 cup finely chopped

Salt to taste

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Clean, wash & soak the urad dal for 2- 4 hours.

Grind the soaked dal to a smooth batter by adding a little water as required.

Now add the crushed pepper, onions, green chilies, ginger, cilantro and salt.

Heat the oil in a kadai on medium flame.

First wet your hand, take a small portion of the mixture on a greased plastic cover, make a hole in the centre as shown above picture.

Now slowly drop the vadas to the oil.

Deep fry the vada till both sides turn golden brown in colour.

Repeat with the remaining batter to make vadas & remove the excess oil by using paper towel.

Serve hot with coconut chutney and sambhar !!



Batter should be soft & thick so it’s easy to hold the shape.

Always cover the grounded batter with plastic wrap so it helps not to dry.

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As soon as the batter is grounded , don’t let it sit on the counter for longer time this makes it ferment & absorb more oil.

Another way to make vadai is take a small portion of the mixture, make a hole in the centre with the thumb.