Friday, October 31, 2008

Spicy Tangy Mochai Curry

When i was in hostel during my childhood, we will wait for Friday's Lunch as we will be served Mochai Kuzhambhu/curry. I used to put the Mochai's alone in a small box and take it back to school for my classmates. we loved eating mochai's a lot those days. I prepared along with Raw Banana, which certainly made a good pair to these mochai's.

Picture 513 copy

Now Iam happily sharing with you all my Spicy Tangy Mochai Curry. Actually the recipe was inspired from Fish Curry. So those who are craving for non-veg gravy, but still a veg, i can assure you this will please you definitely.


  • Mochai-1 cup(soaked for 12 hours and pressure cooked up to 7 whistles)
  • Raw Banana- 1/2(cutted in round shape)
  • Onion-1(finely chopped)
  • Tomato-1(finely Chopped)

For Grinding:

yyu Ginger-1/2 inch size

yyu Garlic- 4 cloves

yyu Green Chili- 1

yyu Dhania/Corriander Seeds- 1tsp

yyu Grated Coconut- 3 tbsp

yyu Cumin- 1 tsp

Grind the above in to a thick coarse paste and keep it aside. the aroma it arises is definitely not forgettable.

Preparing Tamarind Water:

In Half a cup of warm water soak a small lemon sized tamarind for about 10 minutes. then add the following list of powder's to it.

yyu Turmeric Powder- 1/4 tsp

yyu Chilly Powder- 3 tsp's

yyu Pepper Powder- 2 tsp's

Mix all the above powders to the tamarind water and keep it aside.

For Tadka:

yyu Mustard-1 tsp

yyu Fenugreek seeds- 1/4 tsp

yyu Curry Leaves- 8

yyu Dry Red Chilli-3

yyu Oil -1/4 cup( you can reduce, if you are not using Raw Banana)


arrow_42 In a kadai, add oil and heat it, now add mustard and Wait till it crackles. now add fenugreek and let it turn brown in color, now add red chilli's, curry leaves and roast them.

arrow_42 Now add finely chopped onions and fry them till they get reduced in size and come along together. now add finely chopped tomatoes and fry well.

arrow_42 Now add turmeric powder a pinch and salt a pinch and fry them well.

arrow_42 Add the Raw Banana to it and mix well. let the raw banana cooked in slow flame for about 7-10 minutes.

arrow_42 Then add the Grounded Paste and Mochai and allow it to boil.

arrow_42 Now add the tamarind water and allow it to boil.

arrow_42 Add salt and water accordingly.

Picture 509 copy

Enjoy the curry along with Rice. It goes well with Curd Rice. Now this Curry is on its way to my-legume-love-affair hosted by Sra. the legume affair event started by Dear Susan. A real last minute entry.

Monday, October 27, 2008

Happy Deepavali


Happy Deepavali to You and Your Family!

Light the Deepam's and so you enlight your Happiness, Prosperity....

Have a Sweet Deepavali...

Friday, October 24, 2008

Manathakkali & Sundakka Vatha Kuzhambhu

After Having a Look at Bharathy's Karakuzhambhu-The Chettinaad way, I could'nt postpone more in trying it. Today we had this vathakuzhambhu/Karakuzhambhu for our lunch.

Picture 479 copy

Thank You Bharathy, for sharing the recipe, This really gave me confidence, that i can also cook better.
For Recipe you can check here.

Slight Changes i made to this recipe are, instead of adding Aachi Kuzhambhu Milagaai thool, i added sambhar powder which she suggested. Thou i had aachi kuzhabhu milagaai thool, i wanted to find the difference in taste with sambhar powder. Her idea of using sambhar powder for Poriyal is working a lot for me. and now for vathakuzhambhu, it works still more..and i added very little tamarind, as we prefer in that way.

If you have tasted Grand sweets vathakuzhambhu, it was much of like that. dont miss it up.

For this winter season, you can prepare this Vathakuzhambhu, to warm up you.

Monday, October 20, 2008

Egg Dishes

Fried Egg with Onions / Poricha Muttai Poriyal:
Egg Curry/ Muttai Kuzhambhu:
Spicy Egg Curry/ Muttai Thokku:

Simple Boiled Egg's/ Vegavaitha Muttai:
The above dishes are tried by my hubby, when he was managing alone at Paris.
Before photographing these plates, sure he should have scolded me, because i was torturing him to photograph his dishes.
Hope i should get headache once in a week atleast, to make him cook....

Thursday, October 16, 2008

Kothamalli Thokku/ Corriander Chutney

I had two bunch of corriander leaves, and as the herb mania-corriander event, hosted by siri, is ending today, i prepared this corriander/kothamalli thokku yesterday for dinner, to serve along with my Rava idli's. It was so tasty, with little tanginess, worth of trying it. It suit's best with Idli, Dosa. I got this recipe from Aval Vikatan's supplement- 30 Thokku Varieties.

Kothamalli / Corriander Leaves


Corriander Leaves - 2 bunch(4 cups)
Round Red Chilli - 5 (this will be of medium spice)
Fenugreek seeds - 1/2 tsp
Asafoetida powder - 1/4 tsp
Oil - 3 tsp
Mustard - 1/4 spoon
Tamarind - a small lemon size / or a pinch of tamarind

Kothamalli Thokku


yyu Wash the Corrainder Leaves.

yyu In a pan, heat a spoon of oil, add the red chilli, fenugreek and roast them till they get croasted. now add asafoetida powder, roasted fenugreek and red chilli's to the mixer grinder.

yyu Add the washed corriader leaves, tamarind, salt and 1/4 cup water to the mixer grinder and grind them along with dry red chilli's fenugreek seeds and asafoetida powder very smoothly.

yyu Now in the Kadaai or Thick Bottomed pan heat the remaining oil, add mustard, when it cracks, add the grinded paste and let it boil for 5 minutes.

yyu After that reduce the flame and stir them till they start sticking to pan. it should go dark green in colour, thats the end point.

It should be like our home ground mehendi mix. Refer the pic above.

i used just 3 red chilli's in place of 10 chilli's, as we don't prefer very spicy thokku.

Picture 468 copy

Serve with Hot Idli's. I served it with Rava Idli's.

This corriander chutney is on its way to Herb Mania created by Dee, now hosted by Siri.

Wednesday, October 15, 2008

French Connexion's

Pondicherry is my Home Town. I always feel that no where in India could be even compared to Pondicherry. It's really a French Flavoured Town, with beautifull french architect houses, street's, statues and etc., You can reach to the other end of the town with a maximum of 30 minutes, even thru bi-cycle if you are riding little fast. It also have a name of bi-cycle town.

I was missing my camera for the past 3 month's, since it flewed away with my hubby to France. Just wanted to share some French beauties with you all.

"When the scene is beautifull.. there should not be any dialogues".. (To read Tamil Dialogues between here)
Here comes the beautifull scenes...

Picture 035 copy


Picture 135 copy


Picture 158 copy


Picture 159 copy


Picture 163 copy


Picture 181 copy


Picture 192 copy


Picture 225 copy


Picture 368 copy


Picture 369 copy


Picture 372 copy

Hope you all enjoyed these beautie's..

Tuesday, October 14, 2008

Mixed Sprout's Salad

Some times, me and my hubby think alike. yesterday when i have soaked some whole wheat and some millet to make them sprout, and some black-eye beans to make curry for dinner, my hubby got two packs of sprout's, where he never bought all these years. even i have never intended to sprout those un-usual's. well tomorrow my sprouts will be ready, so i had no option left except cooking them to avoid those two pack's lay down on my refrigerator rack.
This navarathri season, you all tempted me with sundal and sundal's. i just wanted to do that.

I just pressure cooked those mixed sprout's and the rest method comes in the recipe form.


Mixed Sprout's- 1 cup
Green Chilli-1(finely chopped)
Olive oil-2 tsp
Mustard-1/4 tsp
White Vinegar-1 tsp
Salt-as per your taste
Grated Coconut- 2 tsp
arrow_121 In a pan, heat olive oil, add mustard, when it pop's, add green chilli's and saute them.

arrow_121 Now add the pressure cooked sprout's and mix them. add vinegar, salt and grated coconut. mix them well.
Now serve with chapathi's or have them plain.

It was so different and tasty with vinegar and coconut. went well with chapathi too..
Related Posts Plugin for WordPress, Blogger...