Sunday, May 31, 2015

Egg poriyal | Egg podimas|Muttai Poriyal| Scrambled Egg with Indian spices

Egg poriyal/podimas is a quick & easy to prepare side dish within few minutes. Whenever i'm not in the mood to cook any side dish or there is no vegetable in stock, this egg podimas is a life saver.And also whenever i have to cook something for me alone, then i usually make this podimas and have it with chapathi. It tastes good with chapathi too.
I personally like to add some tomatoes & red chili powder to my podimas for two reasons. First it tastes better with tomatoes. Second, even when you make ahead of time, it looks very appealing when you serve, but if you make podimas only with onions & green chili, after 1 or 2 hrs , the colors turns pale and it looks unappealing atleast to me.So it's really up to you how you like your eggs.I'm sure definitely everyone have their one way of making this podimas, here is my take on it.(updated on nov'16).Check here to see my other egg recipe

Egg Podimas/Poriyal

Preparation Time : 5 mins | Cooking Time : 10 minsServes : 1 or 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Egg- 2 nos
Onion - 1(small)
Tomato - 1/2 of medium size
Green chili - 1 
Curry leaves - few
Turmeric - pinch
Red chili powder - 1/4 tsp
Coriander leaves - few
Oil - 1/2 tsp
Mustard & urad dal - 1/4 tsp
Salt - to taste

First cut onions, tomatoes & green chili into small pieces and keep other ingredients ready. Heat the pan with oil, add the mustard let it splutter, then add the urad dal.Add onions, green chili & curry leaves one by one and saute till the onions became translucent.Add the tomatoes & spices (turmeric & chili powder).
Add salt(just enough to the masala) & saute till the tomatoes becomes mushy and then crack open the 2 eggs in the pan.Now add salt  for egg & mix it together well . Stir it continuously(to avoid sticking at the pan) till the eggs are cooked. While mixing, if you have any large chunks, keep the spatula in perpendicular and break it. Once the eggs are cooked, it doesn't stick to the pan,immediately switch off the flame and add some chopped coriander leaves. Egg podimas is ready to serve. You can serve this with rice or pulao or even with chapathi.
  • While cooking the egg, with the help of spatula, just break the egg & cook(like how we make kothu poratta), it will help to make fine podimas without any big chunks.
  • Adding the tomatoes helps to retain the moisture in the podimas 
  • Dont over cook the eggs, otherwise it became rubbery.
  • If you like extra flavor, add 1/4 tsp of garam masala along with other spices.
  • Adjust the spice level according to your preference. 
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Monday, May 25, 2015

Instant Cut Mango Pickle | Mangai Urugai

This instant cut mango pickle can be prepared within 5 mins and it's ready to serve immediately.In our native, we used to call this as "Kalyana mangai urugai"(Wedding Mango Pickle), because it was  prepared immediately and served in wedding feasts during summer season.
This pickle doesn't have long self life ,so whenever you need, prepare and finish it immediately. Ok. now let see simple procedure for this instant mango pickle.


Mango(cut into small pieces) - 1/2 cup
Sesame oil - 1 1/2 tbsp
Mustard - 1/4 tsp
Turmeric powder - pinch
Red chili powder - 1 tsp
Fenugreek powder - 1/8 tsp
Salt - to taste(1/2 tsp approx)


First wash & cut the mango with skin into small pieces. Heat the pan with oil, add mustard and allow to splutter.

Once it splutters,add turmeric & chili powder in the oil, give a quick stir(take care not to burnt the spices) and immediately add mangoes along with salt.

Mix it well and let it be in the flame for one more minute and switch of the flame,finally add the fenugreek powder and mix well.

That's it, Cut Mango Pickle is ready to serve.


  • This pickle doesnt have long self life, so finish it within a day or two
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Sunday, May 24, 2015

Mango Rice | Mangai Satham

This is the first time, i tried Mango Rice and i'm glad that i tried, since it's so flavorful and taste delicious.If you love tangy rice  like lemon or  tamarind rice, give a try to this rice,you wont get disappointed.

Even you can make this with leftover rice.This mango rice is prepared in the same way as Lemon rice, for tanginess, instead of lemon we use mango here.The flavor from mango give unique taste to this rice.


Raw Mango - 1 
Rice - 1 cup
Salt - to taste

To Temper

Oil -1 1/2 tsp
Mustard & urad dal -1/4 tsp each
Channa dal - 1 tsp
Cashew - 4 or 5(broken into pieces)
Asafoetida - a pinch
Split roasted peanut - 2 tbsp
Curry leaves - few
Turmeric powder - 1/4 tsp
Green chili - 2 finely chopped
Red chili - 3 nos(broken into pieces)

First soak the rice for 15 mins and cook it with 2 cup of water in a pressure cooker for 3 whistle or till it's done. Then allow the rice to cool completely

After that peel the mango & grate it finely and keep the ingredients ready for tempering.

Heat the pan with oil , first add mustard ,urad dal, cashew & channa dal  & saute it well.
Then add red chili & peanut,roast it slightly.

After that add green chili,curry leaves ,turmeric powder & asafoetida , give a quick stir & add grated mango & saute it well.

Finally add salt & saute the mango until it turns mushy .Switch off the flame and allow to cool a bit.

Now add the mango masala into rice and mix it well. Check  the salt , if needed ,add it now. I didnt add all the rice cooked from 1 cup of raw rice, around 1/2 cup of cooked rice i kept it aside. Based on the masala, add the cooked rice & stop adding the rice when you felt that the tanginess of the rice is perfect for you.

Tasty & flavorful Mango rice is ready. We had it with masala vadai. You can serve it with appalam or vathal too.


  • Adjust the green chili according to your taste.
  • You need plus or minus extra 1/2 cup of cooked rice for this recipe based on the tanginess of the mango. 
  • Mix the rice with mango masala,once it's completely cooled,otherwise the rice would turn mushy 


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Saturday, May 23, 2015

Manga thokku | Raw Mango thokku

For this week blogging marathon, i chose the theme "Seasonal Veggies" . Being in india, during summer, what else would be the seasonal veggie , other than Mango. So you can see three different mango recipes for the coming days.

I saw this recipe in geetradhu  channel around 1 year back .From that day onwards, regularly  i make this thokku whenever i have mango in stock. I loved their youtube channel, just because of  their casual talk in between apart from their great recipes.


Raw Mango - 1 (medium size)
Red chili powder - 1 1/2 tsp
Turmeric - 1/4 tsp
Jaggery - 1 tsp approx
Salt - to taste (1/2 tsp approx)
Fenugreek seed - 1/4 tsp

To Temper
Gingelly/Sesame oil  - 2 tbsp
Mustard - 1/4 tsp


Peel the mango & grate it . It yields 1 cup approximately.First in a small pan, add the fenugreek seed & dry roast it well & powder it.

Heat the heavy bottom pan, temper the ingredients listed under "To Temper" . Add the grated mango, saute it well.

Once it started to shrink, add the spices(turmeric& chili powder) & salt.Mix it well. Let it cook till the oil separates.

Then add the jaggery & mix well until it all melts. Switch off the flame & then add the fenugreek powder and give a quick stir.

That's it, tasty & finger licking manga thooku is ready. Serve it with curd rice.
  • You can store this in refrigerator for more than 1 week.
  • Always use clean spoon .

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Wednesday, May 20, 2015

Drumstick Leaves Stir fry /Murungai Keerai Poriyal

Drumstick leaves is  the only greens i like from childhood, in those days hate i hate all other greens. It's very easy to make poriyal with this greens, but removing the leaves from the stack is very time consuming .
So better ask  help from your partner to remove the leaves from the stalk or if you are doing it alone, do it while watching tv,so that you wont feel the paining process. Once it done, you can make the rest of the recipe in a jiffy.


Drumstick leaves -  1 1/2 cup
Onion - 2 small size
Red chili -  3 nos
Coconut - 1 1/2 tbsp
Salt - to taste
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp


First remove the drumstick leaves from the stack.Cut the onions in to small pieces and keep it ready.Heat the pan with oil, temper mustard & urad dal.

Cut the red chili into pieces and add it along with onions.Saute till the onions become translucent.

Once the onions become translucent, wash the leaves well, squeeze the water and add it & mix it well.

Now add salt & 1/2 cup of water and cover the pan with lid and allow the leaves to cook. This green leaves takes long time to cook compared to other greens.

After around 10 mins, the leaves are cooked well and also all the water is absorbed.Check in between and add water if necessary. 
At  this stage , add the grated coconut, mix it well, let it be in flame for 2-3 mins and then switch off  the flame.

Tasty and simple Drumstick leaves poriyal is ready to serve. It goes well with sambar and rice.


  • If you like channa dal, temper it along with mustard & urad dal.
  • You can use green chili too instead of red chili.
  • Depends upon the leaves, the cooking time varies,so check it after 10 mins,if needed cook more time.

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Tuesday, May 19, 2015

How to make Dosa/Dosa Batter | South Indian Dosa Recipe

I love dosas,even i can have three times a day without any complaints. Usually my mom prepared the idly batter on the previous evening and makes idly on the morning and with the remaining batter , she makes dosa on the night or next day morning.

But some times, she make this batter especially for making dosa.We can make very thin dosas with this batter,so in our home, we used to call this dosa as "Melisu Dosai"(Thin dosa). I like this dosa a lot, so i pestering my mom to make this dosa instead of dosa with idly batter.
Now,whenever i make batter for idly, i make this dosa batter in small quantity especially for dosa. Adding fenugreek seed give unique  aroma to this dosa and also it helps to get even coloring in the dosa.It's very simple to make this batter, even you dont have wet grinder, you can grind this in mixie and it doesnt make any huge difference in texture or taste.
I like my dosas with more than one accompaniments and also to recreate the way hotels serve the dosas, i made sambar and there chutneys(coconut, onion,coriander)  and serve it along with podi. Who can say no to this?,So make this kind of spread once in a while and enjoy with your family Ok. now let's see the procedure  for making dosas.

How to make Dosa Batter

Preparation Time : 8 hrs include fermenting | Cooking Time : 15 minsServes :
Recipe Category: Dosa Batter/How to | Recipe Cuisine: Indian

Idly Rice - 2 cup
Raw Rice - 1 cup
Urad Dal - 1/4 cup
Fenugreek seed - 1 1/2 tsp
Salt - to taste (1/2 tbsp approx)
Water for grinding

First put idly rice, raw rice,urad dal & fenugreek seed in a bowl ,wash it thrice. Then add enough water and soak it for 3-4 hrs.No need to soak rice & dal separately,just add all in one bowl and soak it .Once it's well soaked, grind it in wet grinder until the batter is smooth.For me ,it takes around 20 mins. Then collect the batter in a bowl and add salt & mix it with your hand.Cover it with lid and allow the batter to ferment for overnight or atleast 8 hrs.In the next morning, you can see the batter rise up a little(Like idly batter, it doesnt rise up more) ,that's sign of fermentation. Before using the batter, mix  the batter with laddle well.Now take the required amount of batter in an another bowl ,add enough water and mix the batter and make it to pouring consistency.Check the salt after adding water. If needed add it now.Heat the dosa pan,before making the dosa, splash a little water on the pan, it should sizzle well. That the correct stage for making dosa. Now keep the flame in low.
Take a laddle full of batter, pour it in the middle of the dosa pan and spread the batter in circular motion with laddle. Drizzle oil over the edges of the batter. Now increase the flame to medium and cook it until you see the brown color on the edges.
Fold the dosa with spatula and remove it on the plate.
Tasty & crispy dosa is ready. Serve it with sambar or any of your favorite chutney or podi.
  • This batter ferment quickly when compared to idly batter.
  • If you are in cold country, keep the batter in the oven with  lights on, it helps to ferment the batter quickly.
  • Mix the batter with hand after adding salt, the heat in the hand helps to ferment the batter.
  • If you're grinding it in mixie, give a break in between & make sure that the mixie jar doesnt get heated up.
  • Use cold water, if you are grinding it in mixie, it helps to prevent the jar getting heated quickly.
  • Always take the required amount of batter and mix it with water. Dont add water to the whole batter at once.

I'm sending this to Come, join us for Breakfast  event hosted by Srivalli.

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