Monday 29 December 2014

Varutharacha Thakkali Curry(Tomato Curry)


Tomatoes                               3 to 4

Chopped onion                     ½ cup

Green chillies                         3 to 4

Turmeric powder                  ¼ tsp

Cumin powder                      ½ tsp

Mustard seeds                      ¼ tsp

Few curry leaves


Salt to  taste.

Ingredients to  dry roast

Grated coconut                    1 cup

Garlic flakes                          2 to 3

Red chilly powder               1 tsp

Garam masala powder      ½ tsp

Fennel seeds                        ½ tsp 



Dry roast grated  coconut and garlic in medium heat. Fry till coconut turns dark brown colour, then add fennel seeds, red chilly powder and garam masala fry for 2 min. Then allow it to cool then grind into fine paste.

Heat oil in kadai add mustard seeds and curry leaves fry for a min. Then add chopped onions fry till light brown, then add slit green chilly and chopped tomatoes fry for a while then add jeera powder fry for a min. Then add dry roasted coconut paste, salt and little water mix well and cook in low flames till gravy becomes thick.

Tasty varutharacha thakkali curry ready to serve with chapathi or rice.

Tuesday 23 December 2014

Onion Masala Kozhukkatta (steamed rice dumpling in Onion Masala)

I learnt this recipe from Indira R Prabhu Maayi.  Thank you for this easy and flavourful recipe.
Rice flour                                 -  1 cup
Grated coconut                      -   ¼ cup
Water                                       -   ¾ cup
Jeera                                        -    ¼ tsp
Mustard seeds                        -  ½ tsp          
 curry leaves and coriander leaves
For masala
Small onions                          -  15 to 20
Red chilli                                 -  10
Garlic cloves                          -  3 to 4
Tomato                                  -  small one
Boil water in a kadai add salt in it, add grated coconut and jeera.  Lower the flame, add rice flour keep stirring until it reaches dough consistency.   After cooling down make small balls from the dough.   Steam the balls in steamer/idly cooker for 5 to 10 minutes.  meanwhile, take a mixer add shallots, red chilli, tomato and garlic grind it as powder without adding water.  Heat oil in a pan, add mustard seeds, curry leaves then add onion paste fry for a while add steamed rice balls mix well, cover and cook for 5 minutes in a low flame.  Add chopped coriander leaves and serve hot.

Ulli theeyal

Theeyal is a typical kerala dish.  Ulli theeyal is prepared with small onions/shallots.   It goes well with hot steaming rice and papad.   For a change I tried it with Mangalore special Neer dosa and it proved to be a very  good combination.
Small onion                                         250 gms
Grated coconut                                   ½ cup
Coriander seeds                                 2 tsp
Red chillies                                          6 to 7
Mustard seeds                                    ½ tsp
Curry leaves few
Oil for cooking                           
Peel the skin of onions and keep aside. If onion is big cut them into 2.
 Dry fry the grated coconut, red chilli, coriander seeds, and small onion 4 to 5 fry them till brown colour.
Let it cool for some time,  then grind into fine paste.
Heat oil in kadai add mustard seeds when it pop up add curry leaves and small onions fry till light brown .
then add grounded paste mix well do not add too much water this gravy should be thick,  boil it for 5 to 10 min.
Ulli theeyal ready to serve with dosa or boiled steaming rice.

Charumburi dosa (puffed rice dosa with garlic coriander chutney)

I saw this in another food page “KAF’ posted by Archana Kamath Prabhu for dosa theme.  I got tempted and thought of preparing this for next day breakfast.


Dosa rice/raw rice                  -  1 cup

Urad dal                                   -  ½ cup

Methi seeds                             - 1 ½ tsp

Puffed rice                               -  ¾ cup



Soak dosa rice, urad dal and methi seeds for 2-3 hours. Soak charumburi(puffed rice) in water for 10 minutes.  after soaking strain the excess water out of charumburi and grind it with soaked rice, urad dal and methi seeds into fine paste.   add salt and leave for fermentation over night

Heat dosa tawa, apply 1 tsp of oil take a ladleful of batter and pour on tawa (don’t spread too much) roast on both sides.  Serve hot with any chutneys.