Friday, August 16, 2019

Drumstick Poriyal | Murungakkai Poriyal | Poriyal Recipe

Murungakkai Poriyal, a delicious and quick to make poriyal with drumsticks. Actually i haven't prepared this poriyal often because whether in US/Canada, the drumsticks are not easily available, only indian stores have them sometimes. So whenever i got them, i prefer to add few pieces in sambar, karakulambu and aviyal such that it will last for 7- 10 days. Last time, when we went to indian store here, the drumstick was so fresh, so i picked couple of extra drumstick than the usual and in the same week, all of sudden we had a travel plan to other city and were out of town for 10 days because of ST's work. And i didn't want to waste them so before traveling made this poriyal for our meal along with rice and sambar. It turned out super good, the flavor was subtle and simply love this poriyal. Now let's check out how i have prepared this poriyal.  

Drumstick Poriyal | Murungakkai Poriyal

Preparation Time : 5 mins | Cooking Time : 20 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Drumstick - 2 
Turmeric powder - a pinch
Salt - to taste
To grind
Grated coconut - 2 tbsp
Green chili - 1
Peal onion - 1 nos
Garlic pods-1(small)
Cumin seed- 1/4 tsp
To Temper
Sesame oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Pearl Onion -1 
Curry leaves- few

Cut the drumstick into 1 inch pieces. Heat about 1 cup of water in a kadai, bring into boil, then add the drumstick pieces.Cover cook until the drumsticks are tender and well cooked.In the mean time, grind the ingredients listed under "To grind" into coarse paste.Once the drumstick is almost cooked, add the turmeric powder and salt.Next add the coconut mixture, give a good mix and let it cook until the raw smell leaves. Temper the ingredients listed under "To temper" and add into the drumstick poriyal.Tada, Delicious Drumstick Poriyal is ready.
  • Depends on your preference, you can add more or less chili. The given quantity has mild spice level.
  • Sesame oil gives great flavor to the poriyal.

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Wednesday, August 14, 2019

Pineapple Rasam Without Dal | Pineapple rasam | Rasam Recipe

Pineapple rasam , a delicious and tangy rasam with wonderful pineapple flavor. Rasam is a integral part of south indian meal. But i have seen people running away from dinning table when they hear the word "Rasam" and also sarcastically claim rasam as visham (poison). For me, i love rasam like anything right from childhood, rice with rasam and thogayal is one of my favorite combo and love to have them any time now also. But so far, i stick with the my basic rasam recipe and very rarely give it a  try  on other varieties. I have heard about this pineapple rasam a lot, hence i want to try this for a while, finally i have made it today. When i searched for pineapple rasam recipe online, all of them has dal in it, as i said earlier i like simple rasam without dal, so i have used my rasam recipe as base and made this pineapple rasam without any dal, it turned out awesome, the flavor was so good and the mild sweetness from the pineapple really enhance the taste of rasam.  

Pineapple Rasam Without Dal | Pineapple rasam

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Rasam | Recipe Cuisine: Indian
Pineapple - 2 rings
Tamarind - a small gooseberry size
Tomato - 1 (medium)
Curry leaves & coriander leaves - few
Salt - 1/2 tbsp(approx)
Ghee - 1/2 tsp
Mustard & urad dal - 1/2 tsp
Red chili - 1 
Turmeric powder - 1/8 tsp
Asafoetida powder - 1/4 tsp
To grind
Pepper corns - 2 tsp
Cumin seed - 1 tsp
Garlic pods - 6-7

Cut the pineapple and tomato into small pieces.First grind the ingredients listed under "To grind" into coarse paste and keep it aside, in the same jar, add 1/2 of the pineapple and grind into coarse paste.Next add 1/2 of tomato and grind into paste. Heat the kadai with ghee, add mustard,urad dal, curry leaves and red chili, let the mustard splutter, then add the pepper corn mixture, saute till it's aromatic.Then add the chopped pineapple & tomato followed by pineapple and tomato puree.Add 2 cups of water and the tamarind extract from the soaked tamarind. Add salt, turmeric powder and asafoetida powder into the rasam.Bring into boil and finally add the chopped coriander leaves & switch off the flame.Flavorful and tasty Pineapple rasam is ready.


  • Depend on the sourness of the pineapple, you may need more or less of tamarind.
  • For extra flavor, add 1/2 tsp of ghee at the end.
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Monday, August 12, 2019

Panakaram | Panakam | Traditional Drink | Summer Drink

Panakaram /Panakam, a delicious cooling drink prepared from lemon. For many temple festival in south tamilnadu, this panakaram(that's how we mention  "Panakam" in south tamilnadu) and neer moor are the most distributed drink to the people. In my school days, i had fond memories of having them druing ther thiruvizha(temple car festival) in my home town, Tirunelveli. During that time, people used to make panthal(small temporary store) on the road side and bring the panakaram and neer moor(Both are real thirst quencher and keep you cool in hot sun) in a large vessel to give to all the people who pay visit to the car festival. 
Amma says that in those days, the panakaram was mainly made with tamarind, instead of lemon. For tamarind panakaram, soak the tamarind in water, extract the pulp and add water as needed and add the remaining ingredients as such in the ingredients list. Even now, in certain temples, they do the same. When talking to Amma over phone last week, she mentioned that she prepared this panakam for around 100 people to distribute to the nearby Amman temple on Aadi Velli(Friday of Aadi(Tamil) month), since then i was craving for this delicious drink and made this few days back 😊 . Now let's check out how i have prepared this delicious panakaram with lemon.

Panakaram | Panakam | Traditional Drink

Preparation Time : 10 mins | Cooking Time : 0 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Lemon - 1/2
Jaggery - 3 tbsp
Water - 1 & 1/2 cup
Salt - 1/4 tsp
Cardamom powder - 1/4 tsp

First measure and take the jaggery in a bowl, add water, let it sit for couple of mins or until the jaggery dissolves completely.Strain the jaggery water to remove the impurities, then add the lemon juice squeezed from the 1/2 of the lemon.Next add the salt and cardamon powder. Mix it all well together and the panakaram is ready.Delicious Panakaram is ready to serve.
  • Ground the jaggery into fine powder using hand motor and pestle or mixie to dissolve it easily.
  • Salt really enhance the taste, so highly recommend to add.
  • You can use ice water for chilled drink.
  • In addition to cardamom, you can add pinch of dry ginger/sukku powder too.
  • If you have tulsi, add few leaves. I can't source it here, so skipped it.
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Tuesday, August 6, 2019

Baked Onion Samosa using Phyllo Sheets | Onion Samosa | Vengaya Samsa

Baked Onion Samosa, a savory pastry made from phyllo sheets with spicy onion fillings. Guess, samosa need no introduction, it's a deep fried savory pastry from india. Samosas which are quite famous in the west has potato filling inside. But in India, you can find variety of stuffing inside the samosa and the famous stuffing next to potato is onions. In tamilnadu, you can find this mostly in road side vendors, especially when you shop in Tnagar, Chennai, you can't miss this crispy samosa from the road side vendors.  
I have the fond memories of having them in T nagar,Chennai. When i first moved to chennai for job, i was really confused by the name "Samosa". In my home town, we call this onion samosa as "Onion Samsa(சம்சா)" and the sweet one (made with roasted chanal da powder) as "Samosa". So it really take time to get used to the local slang :-). Now coming to the recipe, here i have used phyllo pastry to make this samosa. I have already tried few savory items like potato samosa and avocado roll with the phyllo sheets. So i'm quite confident about the outcome, as expected it turned out super crispy and delicious.
Instead of phyllo sheets, you can use the samosa sheets that are available in the frozen section of the grocery store, but i'm not sure how good it will be when it's baked. When comes to phyllo sheets, it bake so well with both sweet and savory filling. So whenever i buy phyllo sheets to make baklava, i always reserve few sheets to try some savory items. Let's check out the recipe.

Baked Onion Samosa using Phyllo Sheet

Preparation Time : 10 mins | Cooking Time : 20 minsMakes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Phyllo Sheets - 4
Onion -1(big)
Curry leaves - few
Fennel seed - 1/4 tsp
Oil - 1 tsp + 1 tbsp(for brushing)
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp 
Garam masala powder - 1/2 tsp
Coriander leaves - few
Salt - to taste 

First cut the onions into thin slices and grate the carrot. Heat the oil, temper the fennel seed.
Next add the onions and curry leaves with pinch of salt.Saute till the onions are translucent, add the spices(turmeric,red chili and garam masala powder) and salt. Give it a good mix.Add the grated carrot, saute till the carrot are soft. Finally add the chopped coriander leaves. Switch off the flame. Stuffing is ready.Thaw the phyllo sheets as per instructions and keep it ready. Take a sheet, cut into half, take one half and fold them vertically.Apply oil on the sheet, then place the onion mixture and start folding in triangle.Continue folding till the end. Seal the edges with water. Place it on baking tray and brush it with oil on top.Do the same for the remaining sheets and bake them in preheated oven at 370F for first 10 mins and then reduce the temperature to 350 F and bake it for 10-15 mins.Tada, Yummy Onion Samosas are ready.
Ready to dig in 
  • The mild sweetness from the carrot balance out the spices and gives great taste to this samosa.
  • Keep on eye on the samosa after 20 mins to avoid burning. 
  • For more flavor, you can use oil and ghee mixture to brush the sheets.
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Friday, August 2, 2019

Pineapple Pulissery | Pineapple Pachadi | Pulissery Recipe

Pineapple Pulissery, a modern twist to the traditional pulissery. Pulissery, a delicious and creamy curd based curry from Kerala and it's made with both vegetables (like ash gourd, pumpkin) and fruits like( mango, pineapple). It's one of the common dish in Onam Sadya menu. This can be prepared as curry or as a accompaniment based on the consistency. Today i have prepared as accompaniment for our meal, it tastes good with rice & any spicy curry. In our home ,we often prepare thadiyanakai kootu, this recipe sounds so similar to that, instead of ash gourd, pineapple is used in this recipe. Whenever i try any kerala recipe, it sounds so familiar to what we cook back in my home town,Tiruneveli, to be precisely saying, in our family, the cooking style  is so similar to what we call now as "Kerala cuisine" more than the "Tamil cuisine".  After all ,all this state partition happened after independence, but even before that people have their way of cooking, right?? With that thought, let's check out the pineapple pulissery recipe.   

Pineapple Pulissery | Pineapple Pachadi

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Pineapple(chopped) - 1cup
Curd - 2 tbsp
Salt - to taste
Turmeric powder  - 1/4 tsp
To Grind
Coconut - 2 tbsp
Green Chili - 1
Cumin seed - 1/2 tsp
Garlic - 1 pod
Pearl onion - 1 
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Pearl onion(sliced) -2 

Cut the pineapple into small cubes, heat the kadai with 1/2 cup of water and add the pineapple. Once it comes to boil, keep the flame in low and let the pineapple cook. In the mean time, grind the ingredients listed under to "To Grind" into smooth paste.Once the pineapple is almost cooked, add the coconut paste, turmeric powder and salt. Mix it well and let it cook completely. Beat the curd into smooth texture.Keep the flame in low(if you're using electric stove/induction stove, switch off the flame, the residual heat in the stove is enough) and add the curd, give a quick mix and switch off the flame.  Keep the ingredients ready for tempering.Heat the oil in kadai, temper the ingredients listed under "To Temper", saute until the onions become brown, switch off the flame and add into the pulissery.Finger licking delicious Pineapple Pulissery is ready.

  • Coconut oil gives great flavor to pulissery.
  • While adding the curd, keep the flame in lowest possible to avoid the curdling.
  • Adjust the consistency as per your liking.

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