Soya chunks curry – For Dosa and idli


Soya chunks – 1 cup (meal maker)
Shallots – 1 cup
Tomato – 1 medium size
Coriander powder – 3 tbsp (milagu kulambu podi)
Roasted chickpeas (pottu kadalai) – 1 tsp (very little)
Fennel seeds(sombu) – 1/2 tsp (very little)
Red chilies – 2
Curry leaves – 1 twig


1. Boil water and add soya chunks to it. Turn off the heat and leave it covered for 10-15 mins.


2. Heat a pan, add 2 tbsp oil and saute the shallots. Next add roasted chickpeas and fennel seeds. Once the shallots are translucent add 3 tbsp of coriander powder and saute for a minute. Turn off the heat and let it cool.

3. Grind the shallots to paste. Add enough water.

4. Add this paste, chopped tomato and thoroughly squeezed soya chunks into a pressure cooker. Cook for 2-3 whistles.

5. Temper using mustard seeds, curry leaves and broken red chilies. Add this to the curry and let it boil for a while.


Black Chickpeas Curry – Karuppu Sundal Kuzhambu

This recipe had come a long way, but still had reached me without any missing links. My mom had made some special effort to get this recipe to me to update the blog…LOL. Most of the recipes in this blog were her contributions. She is of course a wonderful cook. Ok, now letz get to the recipe.


Black chickpeas – 2 cups
Shallots – 5-10 (depending on the size)
Onion – 1 medium size
Coriander seeds – 2 tbs
Cumin seeds – 1 tbs
Red chilies – 2-3
Grated Coconut – 2-3 tbs
Turmeric powder – 1/4 tsp
Tomato – 2 medium size
Curry leaves
Mustard seeds


1) Soak the chickpeas overnight and pressure cook them with salt. (3-4 whistles)

2) Heat some water in a small pan, add the shallots and turmeric powder. Cook till the shallots look transparent.(Poke a knife into the shallot and it will let you know). Drain the water after cooking.

3) Grind the following ingredients with some water – coriander seeds, cumin seeds, red chilies and coconut. Make this into a fine paste.

4) Grind the shallots as well into fine paste. Or you may add the shallots to the above paste and grind together.

5) In a pressure pan, add some oil, splutter mustard seeds, add curry leaves and onion. When the onion is well done, add some tomato. Next add the ground paste and the chickpeas. Add salt per taste. Pressure cook this mixture.(1 whistle)

6) Garnish with cilantro.

Super sundal curry ready!!

This curry goes well with chapati, rice,  idli and dosa. A very versatile curry.

Here is our backyard’s new visitor. He is Mr.Possum, oh yes the famous “Ice Age 2” figure (Crash & Eddie). Do you know that he is marsupial? It was really interesting to know him. Know more about him here.



Kale keerai Molagootal

It had long time since i have posted anything on this blog…almost four months now…

My trip to India this time had been very interesting.Learned several useful stuffs & visited many interesting places.Also learned few interesting stuffs about people too.

“Read people , they are the living poem” – I remember reading this somewhere.

Back to my regular routine. It was snowing whole of this week and DH was shoveling.Today it is sunny and we have something yummy to go along with it. 🙂

Since the day i got back from India, i was missing all those varieties of greens that i had there.I wanted to introduce some more green to our regular diet.I don’t know much about the greens sold here and had mostly used only spinach in my cooking. I got some flowering kale from Walmart this week. Kale is considered as a highly nutritious rich in anti-oxidant properties.It is also rich in vitamin C , vitamin K and calcium.

when i came across Ammupatti’s Keera Molagootal, i was totally impressed and wanted to use Kale in that recipe.One specific thing i should appreciate about this dish is that it is totally satvik. The dish turned out very impressive and DH did like it too.He liked it so much that he didn’t prefer to eat any other dish today. I tempered this dish with ghee to add some richness, otherwise followed the same recipe.


Timepass items for this week:

Books – Autobiography of a Yogi (Tamil)  & The Story of My Experiments with Truth (Sathiya sothanai).

Miniature knitting – 1/12th scale child’s jumper

Paneer Capsicum Curry

I had never tried any recipes using capsicum, when my neighbor Bill gave me these beautiful , glossy capsicums i was wondering what to do with those.I never liked the smell of capsicum but I didn’t want to throw them off just like that.So i asked my cousin for some recipe and she gave this one.Paneer along with capsicum…mm i shall say i did like this curry. 🙂


Capsicum – 2 (chopped into cubes)
Paneer – 2 cups
Onion – 1 medium size
Ginger & garlic paste – 2 tbs
Cumin seeds – 1/2 tsp
Tomato puree – 1 cup
Coriander powder – 2 tbs
Garam masala – 1/2 tsp
Chili powder – 1 tbs
Kasuri methi – crushed 1 tbs
Milk + Yogurt – 2 tbs

Paneer Capsicum


1. Fry paneer in oil till they turn golden brown and soak them in hot water so that they remain soft.

2.In a pan heat few tablespoons of oil , add cumin seeds and onion.Saute onion till it turns golden brown.

3.Next add ginger-garlic paste and saute till the raw smell is gone.

4. Next add the capsicum pieces.Add some salt and water and cook for a while.

5.Now is the time to add coriander powder, chili powder and garam masala.

6.Next add the tomato puree and cook till the capsicum is well done.

7. Drain the water from paneer.Add Kasuri methi and paneer cubes almost in the end.Add milk and yogurt to give the final touch.

You may use cream, if available.I didn’t have those so just tried this milk + yogurt mixture.
This dish goes well with chapati & roti.

Easy Goat Meat Curry – Mutton Kuzhambu

Two weeks back we visited this store in Cincinnati called “Jungle Jims International Market”. This place was awesome and had almost products from all countries .Varieties of cheese, meat, wine, cigars and what not.I usually get this craving to try new fruits, so bought this fruit called Kiwano.It looked weird and tasted weird too.I was made to search google to find a better method to eat this fruit 😉


Not only Kiwano but also we found goat meat that had come all the way from Australia.Though lamb meat is common in our area, goat meat is seen rare.So here I’m with this wonderful mutton curry recipe.Enjoy!!

This recipe was given by one of my old project mate.This seems to have originated from Orissa.


Goat meat – 1 lb or 1/2 kg
Onion – Big 4-5 (need lots of onion, finely chopped)
Curry leaves – 1 stick
Cumin seeds – 1 tbs
Cardamom – 2
Clove – 3
Cinnamon – 1 inch
Whole Peppercorn – 1 tsp
Green chilies – 2-4
Ginger & garlic paste – 2 tbs

Mix the following powders with water and make it into paste.
Turmeric powder – 1/4 tsp
Garam Masala – 1/2 tsp
Red Chili powder – 1 tbs
Corriander powder – 2 tbs

Note: tsp – teaspoon ; tbs – tablespoon

Goat Meat Curry


1) Take a pressure pan.Heat 3 tbs of oil.Add cumin seeds, curry leaves, cardamom, cloves, cinnamon, peppercorns and chopped green chilies.

2) Next add all the onion and saute till it gets translucent.

3) Add ginger & garlic paste.Saute till the raw smell is gone.

4) Now add goat meat,salt and required amount of water.

5) Add the masala powder paste and mix well.

6) Pressure cook the goat meat for 6-8 whistles.

This dish goes well with dosa, chapati and paratha.This has slight sweet taste and doesn’t go well with rice.

Milagu araitha Kozhi Kuzhambu & Varuval – Kongu Nadu chicken Curry & Fry


Chicken – 1 lb or 1/2 kg
Shallots – 1/2 lb (reserve few shallots for fry)
Peppercorn – 4-5
Red Chilies – 4-5 ( 3 for grinding , 2 for tempering)
Curry leaves
Curry powder – 4-5 tbs

Chicken curry & fry



1) Heat oil in a pan and saute the chopped shallots. Keep aside few shallots for fry.(If you do not have enough shallots, you can try the combination of onion & shallot)

2) Add few peppercorns and red chilies.When the shallots are translucent turn off the heat. Add curry powder and saute using pan’s heat.

3) Grind the above contents to a fine paste. Keep aside 3 tbs of this paste for fry.

4) Pressure cook this mixture with enough water.(1-2 whistles)

5) Add chicken and again pressure cook for 2-3 whistles. Take out the chicken required for fry.

6) Temper the gravy with mustard seeds, curry leaves and red chilies.


1) In a separate pan, add mustard seeds, curry leaves and red chilies.

2) Add few of the chopped shallots reserved for fry (step 1 in curry).

3) When they get translucent , add the 3 tbs of ground paste prepared for curry.(step 3 in curry)

4) Saute till the raw smell is gone.

5) Add curry chicken (step 5 in curry) and fry for a while, till the mixture blends with chicken.

Tasty chicken curry and fry are ready.
My sister’s son love this chicken curry and said “Yummy yummy chicken for my tummy!!” . This is a typical kongu nadu chicken curry and fry. Let me know if you have tried this recipe.Enjoy!!

Ground Chicken Masala – Kothu Kari

I got some Italian sausage over the weekend just to make sausage biryani , got influenced due to “Daily Musings” recipe. It had come out really well.When i was wondering what should  i do with the remaining links i remembered my mom’s recipe for Kothu kari (Ground Chicken/Meat). So why not try that on this.Here you go…


Ground Chicken/Meat or Italian Sausage – 1 lb
Fennel Seeds / Saunf – 1 tbs
Garlic & Ginger paste – 1-2 tbs
Onion – 1 medium (finely chopped)
Curry leaves – finely chopped
Coriander powder – 2 tbs
Chili powder – 1 tbs

Ground Chicken Curry


1) Take a pressure cooker, add some oil and saute fennel seeds,onion and curry leaves.Add salt.Saute till onion turns translucent.

2) Next add ginger-garlic paste and saute till the raw smell vanishes.

3) Add coriander powder and chili powder.

4) Remove the casing from sausage and add the meat/ground chicken to the sauteed items.

5) Saute for 2-3 minutes and add a cup of water.Pressure cook for 10-15 minutes.

Delicious kothu kari is ready.This goes well with rice and chapati.