Category Archives: Vegetarian Dishes

Mor Kuzhambu

Mor Kuzhambu

This is a classic south Indian dish to make when the usual sambars and other curries get boring. It is super easy to make but is super tasty as well.

The mor kuzhambu is a mildly spiced yoghurt curry. It can be made with any vegetable you have at home like okra, pumpkins, thai-brinjals (sundaikai).. sometimes I even use dry versions of the same.



Yoghurt                                                                           –              1 ½ cups

Turmeric powder                                                               –              ½ tsp

White pumpkin (cubed)                                                     –              1 cup

Mustard seeds                                                                 –              1 tsp

Red chillies (whole dry)                                                     –              3-4 nos

Curry leaves                                                                     –              1-2 sprigs

Salt to taste


To grind:

Coconut (grated)                                                               –              ¼ cup

Green chillies                                                                   –              4-5 nos

Ginger (chopped)                                                              –              1” piece

Jeera                                                                               –              1 tsp



In a bowl, whisk the yoghurt well to remove any lumps and form a smooth mixture.

Add the turmeric powder, salt, and whisk well.

Boil the pumpkin with water till tender, drain and keep aside.

Grind the coconut, jeera, ginger and green chillies to a smooth paste. Keep aside.

Now, heat a tablespoon oil in a medium pan. When it’s hot add the mustard seeds and let them crackle.

Add the dry red chillies, curry leaves and sauté.

Add the yoghurt mixture, ground coconut mixture and boiled pumpkin to the pan.

Heat the mixture till bubbles appear on the sides.

Do not let it boil or the yoghurt may separate.

Remove from heat and serve.




Posted by on November 27, 2014 in Kuzhambus, Vegetarian Dishes


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Kola Urundai Kuzhambu

Kola Urundai Kuzhambu

When you make kola urundais you can also make a very tasty kuzhambu/ gravy with them. The kuzhambu/ gravy can be served with anything from idlys, Hoppers, string hoppers…

The kuzhambu is not very difficult to make and can be made either by deep-frying the kola urundais and adding them to it or by boiling the urundais in the kuzhamby/ gravy itself. My family prefers the earlier one, so here goes…



Kola urundais                                                                                       –              10-12 nos

Onions     (sliced)                                                                                 –              3 nos

Tomatoes (chopped)                                                                             –              2 nos

Ginger-garlic paste                                                                               –              2 tbsps

Cloves                                                                                                 –              3-4 nos

Cinnamon stick                                                                                    –              1” piece

Saunf                                                                                                  –              1 tsp

Turmeric powder                                                                                   –              ½ tsp

Red chilli powder/ sambar powder                                                          –              2-3 tbsps

Salt to taste

To be ground to paste:

Coconut (grated)                                                                                 –              ¼ cup

Poppy seeds (soaked)                                                                        –              2 tbsps

Peppercorn                                                                                        –              1 tsp

Cashews                                                                                           –         5-6 nos

Saunf                                                                                                 –              1 tsp



Make the kola urundai paste. Make small balls and keep aside.

Heat oil in a kadai. Add the onions and sauté them till they change color.

Add the ginger-garlic paste and sauté further till the raw smell goes.

Now, add the tomatoes and cook till the tomatoes are soft.

Remove from heat and allow it to cool. Grind this to a paste and keep aside.

Heat a larger pan with oil and add the whole garam masalas i.e. the saunf, cloves, cinnamon stick and sauté.

Once they sputter, add the onion-tomato paste and sauté.


Add the turmeric powder, sambar powder and sauté. The gravy will start leaving oil from the edges.

When this happens, add a cup of water, season with salt and cover it. Let it boil on a low heat.

In the meantime, grind the coconut, saunf, peppercorn, cashews and poppy seeds to a fine paste.

When the gravy begins to boil, add the ground coconut paste and cook on a low heat. The gravy will thicken, do not let it boil again.

Remove from heat and squeeze the juice of half a lemon into it.

Now just before serving, fry the kola urundais and add to the kuzhambu.



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Posted by on November 4, 2014 in Chicken, Kuzhambus, Non_Vegetarian Dishes


Senai Kizhangu Fry/ Yam Fry

Senai Kizhangu Fry/ Yam Fry

The yam or the “senai kizhangu” is one of those vegetables which we under-estimate. I have heard of so many people saying that they don’t like to cook with it ‘cos it makes their tongue itch. But believe me, I have been cooking with this for long and when you cook it right nothing happens.

Cooking with the yam is like cooking with the potato. You can use it in similar or more ways. Now today I made a simple fry with simple ingredients. This is simplicity at it’s best.




Yam                                                                               –              10-15 slices

Tamarind puree(thick)                                                      –              1 tbsp

Sambar powder                                                               –              2-3 tsps

Turmeric powder                                                              –              ¼ tsp

Rice flour                                                                        –              1 tsp

Salt to taste




Cut the thick skin of the yam and cut into thin slices. (refer pic)

Make sure all the skin is removed and wash thoroughly in water.

The slices should be broad and slightly thin but not too thin or it may break while frying.

Boil water in a large vessel and add the tamarind puree, turmeric powder and salt.

Add the sliced and washed yam and cook for 5-8 minutes. They cook very fast, so make sure they are par-boiled and not fully cooked.

Drain the water and allow them to cool.

Add the sambar powder, rice flour and make a thick slurry with water.

Spread this mixture on the yam evenly. Make sure to coat both sides of the yam.

Heat a tawa with oil and place the yam on it.

Roast them on either sides till they turn golden brown.

Remove on absorbent paper.

Serve with rasam and sambar as accompaniment.





Posted by on October 30, 2014 in Fries, Vegetarian Dishes


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Mysore Rasam

Mysore Rasam

Rasam is typically made in South India. It is made with tamarind or tomato juices as the base. It can be compared to a soup, maybe a thin soup. Rasam is typically eaten with rice and after sambar.

There are many different ways to make rasams. Each person has their own version of making the rasam. The Mysore rasam is made with tuvar dhal and tomatoes. This rasam would taste a lot different to the other rasams as it is has a whole lot of spices roasted and added along with the usual rasam powder. So, it is a lot more tastier, try it, you’ll love it.



To roast and grind:

Channa dhal                                                                                          –              1 tbsp

Pepper                                                                                                  –              1 tsp

Jeera                                                                                                     –              1 tsp

Red chilli                                                                                               –              3-4 nos

Coriander seeds                                                                                     –              1 tsp

Grated coconut                                                                                       –              3 tbsps


For the rasam:

Tuvar dhal                                                                                              –              ¼ cup

Tamarind puree (thick)                                                                             –              1 tbsps

Tomato (cut)                                                                                           –              1 no

Rasam powder                                                                                        –              1 tsp

Turmeric powder                                                                                      –              ¼ tsp

Asafoetida                                                                                               –              1/8 tsp

Mustard seeds                                                                                         –              1 tsp

Jeera                                                                                                       –              ½ tsp

Curry leaves                                                                                              –              1-2 sprigs

Ghee                                                                                                        –              2 tbsps

Salt to taste



For the Rasam Powder:

Coriander seeds                                                                                   –             3/4 cup

Red chilli (long variety)                                                                          –              15-20 nos

Tuvar dhal                                                                                            –             1/4 cup

Channa dal                                                                                          –              1/4 cup

Peppercorn                                                                                          –               3 tblsp

Cummin seeds                                                                                     –               3 tblsp

Hing                                                                                                     –               1/2 tsp

Roast all the ingredients together, till a nice aroma arises and the dhals turns golden brown.

Dry grind using a coffee grinder and store in an airtight container.


Heat a small pan and add all the ingredients under roast and grind, except the grated coconut. Roast these till the dhal turns golden brown. Remove and set aside. Now, roast the coconut in the same pan till it turns golden. Empty it with the other ingredients.

Cook the tuvar dhal till it is mushy and soft. Mash it and Set aside. Keep the water for adding later.

Now, heat a larger vessel/pan with the ghee. Add the mustard seeds and jeera and wait for them to sputter.

Add the chopped tomatoes and sauté. Sauté them till they turn soft.

Now, add the tamarind puree, cooked and mashed dhal, rasam powder, turmeric powder and the ground masala powder along with 2 cups cups of water (including the reserved dhal water) and boil.

Let the rasam boil for 5 minutes. When a nice aroma arises from the rasam and it starts to froth, add the chopped coriander leaves and remove from heat.

Serve hot with plain rice and pappad.



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Posted by on October 29, 2014 in Rasam, Vegetarian Dishes


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Punjabi Chole

Punjabi Chole

This Diwali was extra special, as it was just the day after my son’s birthday. So it was double dhamaka for us at home..

After a week of partying for Diwali and of-course my son’s birthday and all the sweets, cakes and the extra calories, it is so difficult to get back to the normal routine. Cooking normally seems almost soo.. difficult after making food for groups of people.

But, finally it’s just us and had to make something decent enough for us. After thinking long ( as my brain refused to think) wanted a simple but decent meal. So decided to make chole. So here it is…



To be roast and ground:

Cardamons                                                                            –              2-3 nos

Cinnamon stick                                                                      –              1” piece

Cloves                                                                                   –              3-4 nos

Peppercorn                                                                            –              1 tsp

Jeera                                                                                     –              1 tsp

Coriander seeds                                                                     –              1 tsp

Fennel seeds                                                                         –              1 tsp

Pomegranate seeds (dried)                                                      –              1 tsp

Red chillies                                                                            –              1-2 nos


For the gravy:

Onion (diced)                                                                         –              2 nos

Tomatoes (diced)                                                                   –              2 nos

Ginger-garlic paste                                                                 –              1 tbsp

Green chillies (slit lengthwise)                                                  –              3-4 nos

Cinnamon stick                                                                      –              1” piece

Cloves                                                                                   –              2-3 nos

Turmeric powder                                                                     –              ½ tsp

Red chilli powder                                                                     –              ½  tsp

Tea bags                                                                                –              1-2 nos

Chickpeas/ Kabuli channa/ Chole                                              –              1 cup



Wash and soak the chole in water overnight. Add two packets of tea bags to the chole to give it a dark color and musky flavor.

In a small pan, add the whole garam masalas and all the other ingredients to be roast and ground. Roast the ingredients till a fragrance arises. Remove from heat and let it cool. Grind to a powder and keep aside. This is your chole masala.

Cook the chole till they are soft along with the tea bags in it. The chole should not have a bite to it, but should be soft when mashed with your finger. Keep aside.

In a pan, heat oil and add the whole cloves and a piece of cinnamon. Wait for them to sputter.

Now, add the onions and sauté. Sauté till the onions are slightly pink in color.

Add the ginger-garlic paste and green chillies and sauté till the raw smell of the paste goes.

When the smell disappears, add the tomatoes and sauté. Sauté till the tomatoes get soft and mushy.

Now, add the powdered chole masala, red chilli powder, turmeric powder and sauté. Sauté till the oil starts to separate from the sides.

When the oil starts to separate, add the cooked chole along with the water but remove the tea bags and mix well.

Season with salt and cook on a low heat.

Cook till the gravy reaches a thick consistency. You can mash a few chole pieces to give the gravy some body.

When the required consistency is reached, remove from heat and garnish with onion rings, ginger juiliennes and chopped coriander.

Serve hot with pooris or bature.



You can substitute pomegranate seeds with amchur powder.

You can even use canned channa for the recipe.


Posted by on October 26, 2014 in Side Dishes, Vegetarian Dishes


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Lauki Ke Kofte

Lauki Ke Kofte

Making rotis everyday for dinner is not a problem, the problem is thinking of a side-dish everyday to go with it. The dhal would go down without a fuss, it’s the vegetable which the children always fuss about. I try to make my sides as interesting as possible to make my kids eat them without making a fuss.

Today, I had nothing but the bottle gourd to make a side dish.

So an easy but tasty side-dish where the kids wont even know they are having “lauki”.



For the koftas:

Lauki/ bottle gourd (grated)                                                                          –              2 cups

Gram flour/ besan                                                                                       –              4 tbsps

Green chillies (chopped)                                                                              –              1 tsp

Garam masala                                                                                           –              1 tsp

Red chilli powder                                                                                        –              ½ tsp

Salt as required

For the gravy:

Onion (chopped)                                                                                          –              1 no

Tomatoes (chopped)                                                                                    –              2 nos

Ginger-garlic paste                                                                                      –              1 tbsp

Melon seeds                                                                                               –              2-3 tbsps

Red chilli powder                                                                                         –              1 tsp

Turmeric powder                                                                                          –              ½ tsp

Garam masala                                                                                            –              ½ tsp




Jeera                                                                                                          –              1 tsp




To make the koftas:

Grate the lauki and sprinkle ½ tsp salt over it and let it rest for 10-15 minutes.

The salt brings out the water in the lauki, squeeze out all the water from the lauki. Keep aside.

Now, mix the lauki with the other ingredients used for making koftas.

Make small balls and deep fry in hot oil.

Drain on absorbent paper and keep aside.


To make the gravy:

Blend all the ingredients together to make the gravy.

Blend together to get a smooth paste without adding water.

Heat oil in a pan and when the oil is hot, add a teaspoon of jeera in it.

Add the masala paste and sauté.

Sauté this paste for approx 10 minutes till the oil starts to appear along the edges.

Now, add the extracted water from the lauki along with half a cup of water and simmer.

Simmer on low heat till the gravy reaches a nice consistency.

Remove from heat.

To assemble:

The laukis can be added to the gravy just before serving.

Garnish with coriander and serve with rotis or jeera rice.



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Posted by on October 16, 2014 in Side Dishes, Vegetarian Dishes



Vegetable Patties

Vegetable Patties

It was such a long and relaxing weekend here for us in Dubai.

Food is never complete without making non-vegetarian at home, during the holidays.

Yes… we did have our festival,

Yes… we did pray, but why deprive the man and the kids of something they love…

So, except for one single day, made non-vegetarian every other day with desserts for them.

But poor me being the vegetarian(just this month), would’nt have survived if not for my vegetable patties. They were made for the kids earlier and frozen. They were a life saver, especially since I had guests and they were vegetarian too…

So here’s my way of making the vegetable patties..



Potatoes (boiled and mashed)                                                                –              2 nos

Mixed vegetables (boiled and mashed)                                                    –              1 cup

(I used carrots, peas, cauliflower)

Onion (diced)                                                                                         –              1 no

Green chillies(diced)                                                                               –              1 no

Cilantro (chopped finely)                                                                          –              ¼ cup

Chat masala                                                                                           –              1 tsp

Garam masala                                                                                        –              ½ tsp

Bread crumbs/ Panko                                                                              –              1 cup

Cornflour                                                                                                –              1 tbsp

Salt to taste



In a small pan, heat a teaspoon of oil and add the onions and sauté.

Add the green chillies and sauté till the onions have changed color to a slight pink. Keep aside to cool.

Make sure all the vegetables are cooked well and mashed before making the cutlets/ patties.

In a large bowl, mix all the mashed vegetable together.

Season with salt, chat masala and the garam masala and add a tablespoon or two of bread crumbs to it.

Now, add the sautéed onions and chopped cilantro to it, mix well.

Make smalls balls with the vegetables and slightly flatten them to discs.

Shape all the vegetable to discs and keep aside.

Make a slurry with the corn-flour and keep ready.

Dip the vegetable cutlets into the corn-flour slurry and then into the Panko crumbs/ bread crumbs. Make sure to coat the entire cutlet with the corn-flour and crumbs for a crispy coating.

Repeat the same process for the remaining cutlets and keep aside.

(The cutlets can be frozen at this stage and can be used whenever you like.)

Heat a shallow pan with oil and when the oil’s hot fry the cutlets on medium heat till both the sides are golden brown in color. Drain on absorbent paper.

Enjoy your cutlets/ patties hot with ketchup or chutney.



Posted by on October 7, 2014 in Appetisers, Snack Time, Vegetarian Dishes


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