Kollu Podi / Kollu Idli Podi, a delicious spice mix made with horse gram as the main ingredient. It tastes great as a side dish for idli and dosai.  

Kollu, also known as Horse gram, is popular in the Kongu region of Tamilnadu. While growing up, we never used kollu in our home. After marriage only, i heard about the kollu. Though it's not frequently used in my in-laws place, i heard about many recipes using kollu from the neighbours. 

For the past few years, i have been using kollu in our diet occasionally. Out of various recipes that i have tried with kollu, this kollu podi is my favorite. If you're looking for a different style of podi for idli/dosai, then definitely give this a try!

Kollu / Horse gram 

Kollu / Horse gram is a legume and it's widely consumed in Coimbatore or Erode district. Kollu is high in iron and calcium and including them in diet regularly would be highly beneficial. 

There is a popular saying in Tamil " இளைத்தவனுக்கு எள்ளு; கொழுத்தவனுக்கு கொள்ளு". It means "Sesame seed for skinny; Horse gram for fat". I don't know how far that claim is true :-) But i believe in including varieties and moderation when it comes to food. 

In this recipe, i have added urad dal and chana dal(1/4 cup) for 3/4 cup of horse gram. Instead of using two dal, you can use any one dal(1/4 cup). 

  

Though you can use this podi as paruppu podi and eat it with rice, i personally like it as idli/dosai podi. But you can have this podi with rice and sesame oil/ghee on the top just like paruppu podi. 

Ok, now let's check out on how to make this delicious and aromatic kollu podi.

Kollu Podi | Kollu Idli Podi | Horse gram podi

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 1 cup 
Recipe Category: Spice Mix | Recipe Cuisine: Indian
Kollu Podi, Kollu Idli Podi, Horse gram podi Kollu Podi / Kollu Idli Podi, a delicious spice mix made with horse gram as the main ingredient.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Kollu / Horse gram - 3/4 cup

Kadalai paruppu / Chana dal - 2 tbsp

Urad dal - 2 tbsp

Red chilli - 10 

Garlic - 5 cloves

Curry leaves - 3 sprigs

Asafoetida powder - 1/2 tsp

Sesame oil - 1 tsp

Salt - to taste

Procedure

First, heat a pan and then add the oil. When the oil is hot, add the dals(chana dal and urad dal).

 

Roast them till they are golden brown and then keep it aside. In the same pan, add the red chilli, garlic and curry leaves.

Saute them till the curry leaves are crispy and then keep it aside along with the dals.

Finally add the kollu/horse gram in the same pan and saute till they starts to pop and then switch off the flame. Let all the roasted ingredients to cool a bit.

Add all the roasted ingredients into the mixie/blender jar along with asafoetida powder and salt. Grind them into fine powder. 

That's it. Kollu Podi is ready. Let it cool down completely and then store it in the air tight container. 

Related: How to make Ellu Podi 

Notes:

• Let the roasted ingredients to cool before grinding otherwise while grinding, the hot steam from the ingredients make the powder wet and reduce the self life of the powder.
• Use dry and clean spoon for serving.

Continue Reading »

Kalyana Veetu Senai Kizhangu Masala | Elephant Yam Curry

Kalyana Veetu Senai Kizhangu Masala, a delicious side dish made from elephant yam and exotic Indian spices. It's one of the popular dishes in South Indian wedding feast. It's so tasty and has a wonderful aroma that goes well with typical South Indian lunch meals. 

I have known people who are a big fan of this curry and never miss a chance to have it at the marriage feast.  Also Senai Kizhangu is used in many South Indian dishes like Aviyal, Kootan Soru and poriyal. It has a unique flavor and it elevates the tastes of the dishes to the whole new level.

Senai kizhangu is usually in big size and a normal size family wouldn't be able to finish all of it before it's been spoiled. So usually we used to buy cut out pieces only in our home town. But here in Canada, Indian stores carry fresh cut pieces occasionally . But whenever i see one, I definitely grab  one. 

Though i have been making this senai kizhangu masala for a very long time, recently i realised that i  haven't shared this recipe here . So here it is ! If you're a lover of kalyana veetu senai kizhangu masala, i'm sure that you will love this recipe.

Now let's go and check out the recipe.

Kalyana Veetu Senai Kizhangu Masala

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 4 
Recipe Category: Curry | Recipe Cuisine: Indian
Senai Kizhangu Masala,Kalyana Veetu Senai Kizhangu Masala, Kalyana Veetu Senai Kizhangu Masala, a delicious side dish made from the elephant yam. It's one of the popular dishes in South Indian wedding feast.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Senai Kizhangu/Elephant Yam - 2 cups(cubed)

Onion (finely chopped) - 1(small)

Tomato paste - 1 tbsp

Turmeric powder - 1/4 tsp

Red chili powder - 3/4 tsp

Coriander powder - 1 & 1/2 tsp

Garam masala - 1 tsp

Oil - 1 & 1/2 tbsp

Mustard - 1/4 tsp

Fennel seed - 1/4 tsp

Cumin seed - 1/4 tsp

Curry leaves - 1 sprig 

Coriander leaves - a few

To grind 

Coconut (grated) - 1/4 cup

Cashews - 10

Fennel seed - 1/2 tsp

Procedure

First peel the senai kizhangu and cut into small cubes. Then put all the senai kizhangu in a bowl along with little water and a pinch of turmeric. 

Steam it for 5 mins until they are soft. I used my instant pot for steaming the senai kizhangu, but you cab steam it in open pot with boiling water or with the steamer. Heat the pan with oil , add mustard, let it splutter then add the cumin and fennel seeds.

After a couple of secs, add the onions.  Saute the onions till they are translucent.

Then add the curry leaves and tomato paste( you can also use one finely chopped tomatoes instead of tomato paste.)

Give a good mix(if you're using tomatoes, saute till they are mushy and proceed the next steps.) and then add the boiled water from the yam(if you've boiled the yam in open pot, make sure to reserve some, it has great flavor.) and mix it well.

Next add all the spices(turmeric,red chili and coriander powder), give a stir and cover cook till the raw smell is gone.

Grind the ingredients listed under "To grind" and add it to the pan along with salt and a 1/2 cup of water.

Let it comes to boil and then add the cooked yam.

Followed by garam masala. Let it cook till it all comes together as thick masala. Finally add some coriander leaves. 

Yummy Senai Kizhangu Masala is ready.

Related : How to make Senai Kizhangu Varuval 

Notes:

• Cut the senai kizhangu into small pieces so that it blends with the masala well.
• Adding more cashews gives such a rich taste.
• Adjust the masala consistency as per your liking. Reserve the yam cooked water and use it as needed to adjust the consistency. It's very flavorful. 

Continue Reading »

Mullangi Muttai Poriyal, a quick and tasty stir fry made from radish and egg. It's one of the recent additions to our lunch menu and often make them lately. About a couple of months ago, one day, Amma told me about this recipe that she heard it from her sister(my periamma) and the very next day itself she tried and said that the pungent flavor from the radish is not dominant in this recipe and makes it such a good side dish for any south indian lunch meal.  
If you have read my radish paratha/ mooli paratha post, you might know how hard i find it to finish off the large radishes that are available here. So when i found out about this recipe which is approved by amma and periamma without any hesitation, I tried it immediately. As expected it tastes really good ,the pungent smell of radish is hardly noticeable. Looking for some interesting recipe with radish? Do give it a try on this one. Now let's check out how to make this radish egg poriyal. 

Mullangi Muttai Poriyal | Radish Egg Poriyal

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Poriyal | Recipe Cuisine: Indian
Radish Poriyal,Radish Egg Poriyal,Accompaniment,Side dish,Mullangi Muttai Poriyal Mullangi Muttai Poriyal, a quick and tasty stir fry made from radish and egg. It's one of the recent additions to our lunch menu and often make them lately.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Radish(grated) - 1 & 1/2 cup
Egg - 1
Green chili - 2
Onion - 1/2
Curry leaves - few
Ginger garlic paste - 2 tsp
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Salt - to taste
Pepper powder - to taste
Coriander leaves - few

Procedure

Chop the onions into small pieces and slit the green chilies vertically and keep all the other ingredients to be ready. Heat a pan with oil ,add mustard and urad dal, let the mustards splutter. Then add the onions, curry leaves & chili with pinch of salt & saute till the onions are translucent.Next add the ginger garlic paste and saute till it's aromatic. Then add the grated radish & required salt and give a good mix. Cover it with a lid and cook till the radish are done. Make a well in the center of radish.Crack open an egg in the center and add required salt & pepper for egg and start mixing it with a spoon. Once the eggs start to cook, mix it with the radish well. Cook till the eggs are done. Switch off the flame and garnish with chopped coriander leaves.Tasty Radish Egg Poriyal is ready.
For more curries and veggies, check out here 

Notes:

• No need to add water while cooking radish, the moisture from the radish itself is enough for cook them.
• Add more or less of chili as per your taste preference. 
• For the given quantity, you can use up to 2 eggs in total.
• Don't reduce the quantity of ginger garlic paste, that's the major flavor in this poriyal

Continue Reading »

Cauliflower Peas Curry | Cauliflower Peas Poriyal

Cauliflower peas poriyal, an easy to make delicious accompaniment !!! Cauliflower and peas (Gobi Mutter )are such a awesome combination and it tastes good in any curries or dry masala. You can see this combination or potato & peas combo often in my kitchen when fresh peas are in season.

Here in today's recipe, i have used freshly grounded spice mix made from fennel seeds and pepper corns for great flavor. Fennel flavor goes really well with cauliflower. If you haven't use it before, trust me and give it a try. You can use few fennel seeds in tempering or little bit of fennel powder while making cauliflower next time!!!  

Ok, now let's see today's recipe, it tastes sooo good with just steamed rice and rasam.   

Cauliflower Peas Poriyal

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Cauliflower,Peas,Poriyal,Accompaniment,Dry Curry, Dry Masala Cauliflower peas poriyal, an easy to make delicious accompaniment !!! Cauliflower and peas (Gobi Mutter )are such a awesome combination and it tastes good in any curries or dry masala.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Cauliflower florets - 2 cups
Peas - 1/3 cup
Onions - 1/2(small)
Ginger - 1/2 inch piece
Garlic - 2 cloves
Tomato - 1 (small)
Fennel - 1/2 tsp
Pepper corns - 1/2 tsp
Turmeric - 1/4 tsp
Red chili powder -1/2 tsp
Coriander powder - 1 tsp
Oil - 1 tsp
Salt - to taste
Coriander leaves - few

Procedure

First try roast fennel seed and pepper corns until aromatic. Let it cool a bit and then transfer into hand motor & pestle and make it as fine powder.

Heat the pan with oil, add the finely chopped onions and sauce till it's translucent, then crush the ginger & garlic into coarse mixture and add into the pan & saute for 30 secs.

Next add the chopped tomatoes & spices (turmeric, red chili & coriander powder )  and mix it all well together.

Add the cauliflower and peas, give a good mix with the masala.

Next add the salt, give a quick stir. Cover it with lid and cook till the cauliflower and peas are soft. If needed add couple of tbsp of water and cook.

Once the veggies are well cooked add the fennel & pepper powder and mix it well. Switch off the flame and add few coriander leaves on top.

Tasty Cauliflower Peas Poriyal is ready. For more curries and veggies recipe, check out here

Related : How to make cauliflower masala dosa 

Notes:

• If your cauliflower has any worms, put it in the boiling water along with pinch of turmeric of couple of mins and then use it.
• Fresh peas tastes good for this curry.
• Fennel seeds gives great flavor to this curry.
• I have used hand motor & pestle since it's very small quantity.  For large quantity, use mixie/blender for easy grinding and it stores well for few months in air tight container.
  

Continue Reading »

Kale Paruppu Masiyal | Kale Kadaiyal | Kale Dal Curry

Kale Paruppu Masiyal, a delicious and healthy curry made from the kale leaves, dals and indian spices. Kale is one of the greens which i got introduced when we were in US. Other than baked kale chips and kale thogayal, this masiyal is our favorite for sometime now. 

Also i love to experiment western veggie in indian cooking(like this masiyal) and indian veggie in western cooking(like coriander pesto in pasta/pizza). Sometimes it didn't work out but don't worry here i'm only sharing the recipe which we like and made it repeatedly in my kitchen, so you can trust the recipe and try it yourself :-). 

Now coming back to recipe, unlike other greens, kale doesn't get reduced in quantities when it's cooked, even 1/2 bunch of kale greens would be enough for this masiyal to feed 4 adults well. 

If you haven't tried this way of making kale greens, do give it a try, it tastes awesome with both rice and rotis. ST likes to take this curry as side dish for roti in his lunch box. Now let's check out the recipe for this kale paruppu masiyal.

Kale Paruppu Masiyal

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 4 
Recipe Category: Curry | Recipe Cuisine: Indian
kale,Kale paruppu masiyal, kale masiyal,kale dal curry,kale kadaiyal Kale Paruppu Masiyal, a delicious and healthy curry made from the kale leaves, dals and indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Kale - 1/2 bunch
Toor dal - 1/4 cup
Moong dal - 2 tbsp
Pearl onion - 6 
Tomato(small) - 1 
Asafoetida powder - 1/8 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Sambar powder - 1 tsp
Salt - to taste
To temper 
Ghee/Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Cumin seed - 1/2 tsp
Curry leaves - few

Procedure

First let's cook the dals, in a pressure cooker add the toor dal, moong dal and onions, wash it well thrice and then add enough water, tomato & asafoetida powder. Give a good mix, cover the cooker with lid,put on whistle and cook it for 3 whistle or until the dal is well cooked.

In the mean time, wash the kale and remove the leaves alone and discard the stalks. 

Bring a pan of water to boil and add the kale leaves and cook till it softs.

Drain the kale leaves and let it cool a bit.Put the kale leaves in a mixie jar and grind into smooth paste.

Once the pressure released from the pressure cooker automatically, remove the lid and mashed the dal with ladle. Add the spices(turmeric, red chili & sambar powder) & salt. 

Mix it well and then add the kale puree in a dal mixture and give a good mix.

Again place it on the heat and bring into light boil. In the mean time, temper the ingredients listed under "To temper" and add into the kale dal curry.

Delicious and healthy kale paruppu masiyal is ready. 

Related: How to make Baked Kale Chips

Notes:

• Unlike other greens, kale greens take long time to get soften. So make sure to cook them well.
• Cook the dal until it's mashed for smooth texture of masiyal.
• The given quantity of spices is for mild spiciness, adjust more or less as per your liking.
• Ghee is for extra richness, even with oil itself, it tastes great.
  

Continue Reading »