Archive for the ‘Gravies’ Category

Mambazha Puliseri (Mangoes with coconut and yogurt)

Saturday, August 15th, 2015


Few days ago, I posted the Eriseri recipe and one of the best combinations for that is Puliseri. It is almost the same as morekozhambu, but tastes very different with only coconut, green chilies and mangoes.

Ingredients (Serves-2)

Ripe Mango- one small fruit

Well whisked yogurt- 2 cups

Water- 1/2 cup

Salt- to taste

Turmeric Powder- 1/2 tsp

To grind:

Coconut- 1/2 cup

Green Chilies- 2-3 depending on tanginess of the mango

Cumin seeds- 1/4 tsp

To Temper:

Oil- 1 tsp

mustard seeds-1/4 tsp

Cumin seeds- 1/4 tsp

Urad dal-1/4 tsp

Curry leaves- 4

Asafoetida- 1 pinch

Red chili- 1


Peel the skin of the mango and dice the mango in to 1″ cubes. Boil the mango cubes with water in a pan, adding salt and turmeric powder. Boil for 10 minutes or till mango cubes are tender and can be mashed. Make sure you add very less water. Now taste this to figure out how much chilies you may need to grind for the paste.

Grind coconut, green chiles and cumin seeds to a fine powder and then add water(about 1/4 cup) and grind it to a fine paste. Add this paste to the bowl of whisked yogurt. Whisk again to avoid lumps.

Pour this yogurt mix into the pot with mango. Simmer for 2-3 minutes only (till you can see slight bubbles). Switch off.

Heat oil in a separate pan and add mustard seeds and asafoedtida. When it sizzles, add cumin seeds, urad dal, curry leaves and broken red chili. Stir for a minute. Pour this over the puliseri.

This tastes so well with very ripe mangoes, good combination of chilies in the sauce as well as the amount of coconut you add. If you add less coconut, you will not get the real taste. Enjoy with Eriseri, hot rice or even with roasted potato kari. This goes well with adais also.

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Quick minimum ingredient Onion Kothsu(Gojju)

Saturday, August 8th, 2015


So, I used to make eggplant kothsu for idli/dosa as side dish. My hubby loves kothsu for pongal. One fine day(say 8 years ago??) when we were newly married, I made kothsu for dinner and announced to him that it’s his favorite pongal kothsu combo. He looked at my kothsu and said, but this is not the kothsu we eat…..I was wondering what else could it be…Finally, I figured out that my MIL makes onion kothsu. Then she made it for us this time when she was here to be with us during my daughter’s birth. It is very simple, quick to make and you need only 5-6 ingredients. Goes well with pongal or arisi upma.

Serves 2 to 3 people
Red onion-1 small size, chopped finely
Green chilies-3
Curry leaves- few
Oil-1 tbsp
Mustard seeds-1/4 tsp
Tamarind paste-1/4 tsp mixed with 1.5 cups water
Salt to taste


Heat oil in a pan and add mustard seeds. When it splutters, add onions and salt and stir fry till it turns pink. Now add the curry leaves, green chilies and fry once. Now add the tamarind water, taste to check if salt and tanginess match.

Let it simmer for 10-15 minutes in medium flame till it thickens. Switch off. Serve hot with pongal. Tastes awesome and you will wonder how so few ingredients can make a dish taste so good.

Remember that if the chilies are not hot/spicy, then the kothsu will be tangy and not spicy. So alter the amount of chilies/tamarind paste accordingly.

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Back to blogging with Keerai Molagootal

Wednesday, July 29th, 2015


It has been close to two years since I published a recipe here. Reasons? Busy with baby number one(who is actually going to be 5), going back to school and the most important of all, welcoming baby number 2! This time it is a girl! So, motherhood took over blogging and now that baby number 2 is OK with mommy taking some time off to do her own things, I am back to blogging!

One of the things I was waiting to make for myself was keerai molagootal. I made it for my son and husband all these days but was worried about eating it as a new mother.After all don’t they say molgatootal runs in the veins of palkkad Iyers :) Now I am happy that I can have it again with all my favorite things. Rasam, Vathakozhambu or even with a simple mavadu or avakkai or arachu kalakki or puli molagai pachidi.

Follow the recipe for molagootal here. I will be back soon with some spicy, tangy, yennai kathrikkai kara kozhambu next week.

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The Eureka Egg Curry!

Tuesday, August 13th, 2013

If you have been following this blog and have read about my recipes with eggs, you may remember this episode where I confessed about trying dozens of recipes to match N’s special egg dosa recipe that he had when he was a teenager.

Well, finally he said “Yes! This is that recipe”. How did I discover it? Very simple, mom made it!

Like the story goes, it was a very usual sunday morning with me whining about my pending assignments, traveling to and fro(which took an hour one way), showing off my stress at mom(not like this, like that, why did you do this, I want it this way, why me? why cant you etc.,) while she was making this egg curry and rotis- which again gave me a chance to whine about- this is too simple, I don’t want this- why can’t you make something nice for me as Sunday is the day I can eat at home, who else is going to cook for me blah blah blah..

I just kept going on and on and in came N, had a taste of the simmering masala and said to me, ” this is the one egg masala I have been telling you about” and I was like what? this is nothing! But it ended up as something which is simple but superb!


This is how you can make this egg curry for two adults:


Tomato-2(If it is medium size- 2, large-use one)
Red onion- 1 big (Just make sure when you chop, it is equal parts onion and tomato)
Ginger garlic paste- 1/2 tsp
Red chili powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Dhania powde(coriander seed powder)r-1/2 tsp
Black pepper powder- 1/4 tsp
Salt to taste
Oil- 2 tbsp
Chopped cilantro- to garnish


Boil the eggs, peel the shell. Mix the pepper powder and a pinch of salt in a plate, roll the egg in pepper and salt so that it coats. Poke a few holes in the egg now with a fork(do not cut it, just a few holes here and there).

Heat 1 tbsp oil in a pan, slowly,add the eggs coated with pepper and salt, roast them till the outer white layer of the egg turns reddish to golden brown in color. Set aside.

In the same pan, add the add chopped onions, tomatoes,saute well, add salt, when onion and tomato comes together add ginger garlic paste, add all the powders, mix well, let it simmer with a lid on for 10 minutes. Then when it comes together like a thick gravy(do not add water at any stage) with oil separating out, add the roasted eggs, cover it from all sides with the thick curry. Let it simmer again with the roasted eggs in the curry for another 8-10 minutes on a slow flame.

Switch off. Garnish with cilantro leaves and serve hot with roti or rice or both. We had it with raitha, roti and peas pulao

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