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.

Creamy Hummus with Home Made Tahini Sauce

Today’s recipe is one of the most famous & widely popular dip, Hummus, originated from Middle Eastern cuisine, it’s is the recipe with lots of healthy & nutritious benefits. This dip is mostly served with Pita bread (Middle eastern bread), vegetables, falafel (my favorite), vegetables, grilled chicken or meat.

Hummus is the best recipe for weight losers.  It is rich in iron, vitamin C, folate and vitamin B6.  It is also an excellent source of amino acids, fibers and proteins.

I used ginelly oil/sesame oil, because I love the flavor and its healthy too. The measurements of ingredients can be used as per your taste. Just keep on eye, while adding sesame oil it shouldn’t be overwhelming.


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Boiled channa / chickpeas / garbanzo  – 1 cup

Garlic cloves – 2 n0s.

Sesame oil – 1/4 cup

Cumin / jeera powder – 1 tsp

Tahini paste (Homemade)  –  3 tbsp (as per taste)

Lemon juice – 2 tbsp

Pepper powder (freshly grounded) – 1 tsp

Salt to taste


  • First soak the chickpea for overnight.
  • Rinse & drain the water, keep boil the water on medium heat, add the chickpeas cover & boil it for 1 hour or until it get soft in texture.
  • Once it boiled, drain & cool it (reserve some boiled water).
  • Now add the chickpeas, tahini paste, oil, salt, lemon juice, pepper powder, cumin powder in a food processor. Process until smooth.
  • Add some of the reserved cooking water, a little at a time, as needed until the desired consistency is achieved.
  • Add salt to taste.
  • Before serving, spoon the mixture into serving bowl or plate, make a swirl and on the top drizzle some oil & sprinkle paprika over it.
  • Serve & enjoy with pita wedges, vegetables or crackers etc.,


  • Instead of sesame oil, you can also use olive oil.
  • Store in the fridge for up to 3 days.

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 !!

Cabbage, Potato, Tomato Dal / Kootu !!

Today’s recipe is the easy & simple spicy dal. This is the best accompaniment with steamed rice, idli, dosa, parathas, chappati etc., Vegetables can be an option as per wish. This dal / kootu is one of most important dish in south Indian cuisine, mostly the water content vegetable is best for kootu. The vegetables, I used for this kootu were my favorite including cabbage, potato and tomato. Usually I love to eat kootu with Curd rice.





Tomato (large) – 1 no. chopped

Onion – 1 no. chopped

Green chilies – 3 nos.

Red chili powder – 1 1/2 tsp

Coriander powder- 2 tsp

Jeera / cumin powder – 1 tsp

Turmeric powder – 1 tsp

Fenugreek powder – 1/4 tsp

Hing / asafoetida – 1/4 tsp

Salt to taste

For pressure cooker;

Cabbage – 2 cups

Potato – 1 cup

Toor dal – 1/4 cup

Moong dal – 1 tbsp

Channa dal – 1 tbsp

Onion – 1 no. chopped

Tomato (large) – 1 no. chopped

Jeera / cumin – 1 tsp

Fenugreek – 1 tsp


Oil – 2 tsp

Mustard seeds – 1 tsp

Curry leaves

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  • Pressure cook all the ingredients given above the list for 2 – 3 whistle.
  • Keep the pan on low flame, add oil, splutter the mustard, add curry leaves, chopped onions, green chilies & saute it for 3 minutes.
  • Now add the tomatoes & cook it until mushy.
  • Add the red chili powder, coriander powder, turmeric, jeera powder, fenugreek powder & cook it under low flame until the raw flavor goes off.
  • Now add the pressure cooked dal & vegetable to the tempering mixture & mix it well.
  • Cook it for another 15 minutes on medium flame, add hing & mix it well.
  • Garnish with cilantro.
  • Serve hot & enjoy it !!


Andhra Style Tomato Pickle / Chutney !!

Last wednesday, I bought two basket of wine tomatoes in our Farmer’s Market. Tomatoes were fully ripened, so I thought of pickled & store it for a while. Andhra style pickle is one of my favorite, during master’s degree many of my friends were from Andhra. They used to bring varieties of pickle, most of the days we were survived with it and its heavenly feeling.

It is easy & simple dish to prepare and goes well with steamed rice, chappati, idli, dosa, etc., It can be stored in air tight container & refrigerate for a month.

Also check : Lemon Pickle, Tomato Pickle & Mint Pickle.



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Wine Tomatoes (ripen) – 2 kg (chopped)

Red chili powder – 1/4 cup (as per taste)

Tamarind extract (thick)- medium gooseberry size (soaked in water)

Jeera / cumin powder (dry roasted) – 1/2 tbsp

Fenugreek / methi powder (dry roasted) – 1 tsp

Mustard powder (dry roasted) – 2 tsp

White distilled vinegar – 1 – 2 tbsp (optional)

Salt as required


Gingelly oil / sesame oil – 1/2 cup or as required

Mustard seeds – 1/2 tbsp

Jeera / cumin – 1/2 tbsp

Urad dal – 1/2 tbsp

Garlic cloves – 10 – 15 nos.

Ginger – 1 tbsp (thinly chopped)

Whole dry red chilies – 7 nos (chopped)

Hing / Asafoetida – 1/2 tsp


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In a pan add a tbsp (tablespoon) of oil, salt, cover & cook the tomatoes for 15 – 20 minutes on medium flame or until the moisture evaporated.

Now add the concentrated tamarind extract, red chili powder, jeera powder, fenugreek powder & mustard powder.

Start to temper in another small pan, splutter the mustard seeds, jeera & urad dal.

Add garlic & cook it until brown in color & finely add the dry red chilies (chopped).

Remove the pan from the flame , add hing or asafoetida, pour the tempered mixture to the cooked tomatoes & mix it well.

Now keep the tomato mixture & cook it in very low flame  for another 15 minutes (without cover) or until oil floats on top.

Once the pickle is done, bring it cool, add the vinegar & mix it well.

Serve & enjoy it !!



Potato, Cauliflower, Capsicum Masala !!

This recipe is the perfect side dish with the jeera rice. Vegetables can be added as per wish. It is a very simple side dish & also goes well with parathas, chappathi, idly, dosa, steamed rice etc.

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Oil – 1 tbsp

Baby Potato – 4 nos. cut it into halves

Cauliflower – 10 florets

Capsicum (green & purple) – 1 1/2 cup

Onion – 1 large finely chopped

Tomato puree – 1 cup

Red chili powder – 2 tsp

Coriander powder – 1 tsp

Garam masala – 1 tsp

Turmeric powder – 1 tsp

Ginger – 1 tbsp finely grated

Garlic – 1 tbsp finely grated

Green chilies – 3 nos. crushed

Spring Onions – for garnish

Salt to taste

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Keep the pressure cooker on low flame, add oil, garlic, ginger, green chilies & saute it for a minute.

Add finely chopped onion & cook until it gets tender.

Now add turmeric, red chili powder, garam masala, coriander powder, add a tbsp of water & cook the masala on low flame (adding water helps not to get burn masalas).

Add all the vegetables, saute & mix it throughly with masala.

Add tomato puree, mix well & pressure it for 1- 2 whistles or cover it with tight lid & cook until the vegetables tender.

Garnish it with spring onions.

Serve hot & enjoy it with jeera rice !!


Instant Vathal Kuzhambu !!

Vathal kuzhambu is an authentic dish in south Indian cuisine. This recipe is very simple, the meaning of vathal is sun dried vegetables cooked with tamarind extract & spices. It taste like tangy & sweet. The most common sun dried vegetables like sundakkai (Turkey berry), vendakkai (Okra / ladies finger), manathakkali (Black nightshades), brinjal / eggplant, pakarkkai (Bitter melon) etc.,

This recipe is one of my favorite & it is very simple to prepare. This is the instant way to make, the ingredients I used for this dish would available in every south Indian’s pantry. Vathal kuzhambu is very well goes with steamed rice & pappad. I reserved some manathakkali and added in the final stage, this gives a nice crunchy to the recipe. Jaggery helps to enhance its flavour, taste & gives great punch to it.

Also refer recipe for Vathal kuzhambu powder;

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Manathakkali (black nightshades) – 1/4 cup

Chickpea flour / kadala mavu – 2 tsp

Urad dal flour – 1 tsp

Rice flour – 1 tsp

Coriander powder – 1 tsp

Red chili powder – 1 1/2 tsp

Jeera / cumin powder (roasted) – 1 tsp

Pepper powder – 1/2 tsp

Fenugreek powder (roasted) – 1/2 tsp

jaggery / brown sugar – 1/2 tsp

Tamarind – gooseberry size (soaked in water)

Asafoetida / hing – 1/4 tsp

Salt to taste


Oil – 1 tbsp

Mustard – 1 tsp

Cumin/ jeera – 1 tsp

Garlic – 10 cloves chopped

Ginger – 1 tsp

Curry leaves – few

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  • Keep oil on low flame, fry the manathakkali seeds, remove & reserve 1 tbsp for later use.
  • Start tempering mustard, jeera, garlic, ginger & curry leaves.
  • Now add chickpea flour, rice flour, turmeric, coriander powder, urad dal flour, jeera powder, fenugreek powder, pepper powder & cook the mix on very low flame until the raw flavor goes off.
  • Add tamarind extract & cook it on low flame for 15 minutes or until oil floats on top.
  • Finally add the reserved fried manathakkali seeds, hing, jaggery & mix well.
  • Garnish it with chopped curry leaves &  cilantro.
  • Serve & enjoy it with steamed rice & pappad.