Arbi Curry

Arbi(Seppangkizhangu in Tamil) 1/2 kg

1 tsp red chilli powder

1/4 tsp turmeric powder

1tsp salt

1/2 tsp dhania powder

1/4 tsp jeera powder

1/2 tsp amchoor or 1/2 lemon juice

1 tsp rice flour or besan

1 tsp mustard seed

1/2 tsp caraway (ajwain) seeds

3 tbsp oil

Wash and cook the arbi with the skin till it is just cooked (Two whistles should do, otherwise it will be overcooked).

Peel the abi and slice to 1/2 inch thick pieces. Add all the masala (save mustard and ajwain for tempering) to the cut pieces, mix well and marinate for 15 to 30 minutes.

Heat oil in the kadai and temper with mustard and ajwain. Add the marinated arbi, cover with a lid and cook for 5 minutes. Remove  the lid and roast the arbi on slow fire and cook till crisp. Serve hot


Milagu Rasam (4 Servings)

1tsp black pepper corn

1 tsp cummin seeds

4 red chillies

2 to 3 sprigs of curry leaves

coriander leaves to garnish

1 1/2 spoons of ghee

1 tsp arahar dal

1 tsp chana dal

1 tsp mustard seeds

1 pinch of asafotida powder

1/4 cup cooked arahar dal (optional)

1 medium-sized tomato

1 lemon-sized ball of tamarind

1 tsp salt  or as per taste

Soak the tamarind in hot water for 10 minutes and extract the pulp. In 1/2 spoon of ghee, roast the chilles, pepper, jeera, chana dal and arahar dal till light brown. Grind the roasted ingredients along with the tomato to a fine paste. Add the paste to the tamarind pulp and allow to boil till it gives an appetizing aroma (5-7 minutes). Add 2-3 cups of water, salt, and allow to boil. Remove from fire and garnish with coriander leaves. Temper the mustard seeds and asafotida in ghee and add to rasam. Serve hot.

In case you prefer the rasam less peppy, add the cooked arahar dal before addding water to attain the required qty of rasam.

Tomato rasam



Lemon-sized ball of tamarind

2 medium-sized tomato

1/3 cup arahar dal

1 1/2 spoons Sambar/Rasam powder

1 tsp of jeera and mustard

1 tsp of ghee

pinch of asafotida

pinch of turmeric powder

1 tsp salt

coriander and curry leaves to garnish

Soak the tamarind in hot water for 10 min.

Rinse the dal in water and add enough water in a bowl for the dal to remain soaked. Add the turmeric powder, and tomatos and pressure cook till the dal is done. Drain the water to a container and mash the dal till pulpy.

Remove the cooked tomatos and mash in the vessel to be used to make rasam. Add the pulp from tamarind, rasam powder, salt and boil for 10 minutes or till the raw smell of the powder is gone. Add the mashed dal, the dal stock and hing powder.  Add enough water to get about 4 cups of rasam. When it starts boiling remove from fire and garnish with finely cut curry/coriander leaves.

Temper the mustard and jeera in a spoonful of ghee and add to the rasam.

Serve hot.

Keerai Moarkootu

1 big bunch Paalak

1/3 cup moong dal/arahar dal

3 green chillies

1 tbsp urad dal

4-5 spoons of grated coconut

1 tsp jeera

1 cup sour curds

oil to temper

1 tsp mustard seeds

Clean the paalak leaves and cut them fine. Add enough water to the dal, and cook the dal and paalak in the cooker. Blend the cooked dal and paalak

Roast the urad dal till the color changes. Grind to a paste the chillies, coconut, urad dal, and jeera. Add the paste to the blended paalak, add the curds and cook till the boiling starts. Add salt, mix well and remove from fire.

Temper with mustard seeds in hot oil.

Reposting this recipe for Kiran’s Cooking with whole foods- Spinach– hosted by Vardhini


Baby potatoes cooked with a spicy masala powder and finished with lemon juice.
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Baby potatoes 16-20
Cumin seeds 1 teaspoon
Coriander seeds 1 teaspoon
Cloves 4-5
Fennel seeds (saunf) 1 teaspoon
Green cardamom 2-3
Whole dry red chillies, broken 2-3
Oil 2 tablespoons
Salt to taste
Lemon juice 1 tablespoon
Wash and wipe the potatoes and cut into two to four pieces each without peeling.Dry roast cumin seeds, coriander seeds, cloves, fennel seeds, green cardamoms and red chillies. Cool and grind coarsely.

Heat oil in a pan and the potato pieces and salt. Stir, cover and cook on medium heat.

Once the potatoes are cooked, add the freshly ground roasted mixed spices (generously). Mix well, cover and cook on medium heat for another five minutes.

Open the lid, add lemon juice and remove from heat. Mix, cover and keep aside for at least five minutes.

Serve while it is still hot.

Keerai Pachadi

1 medium-sized bunch paalak

1 green chilli

Salt to taste

1 cup fresh curds

1 tsp oil

1/2 tsp Jeera

Collect the leaves from the bunch of palak and clean them well. Blanch the leaves well or steam them in the cooker for 2 min. Puree the paalak along with the chilli. Add the puree to the beaten curds in a bowl and add salt. To temper, heat the oil and add cummin seeds.

Tempering is optional.