Groundnut chutney

Groundnut chutney is a very tasty accompaniment that can be served with idli or dosa. It was during last winter that I first made it, and since then , it has become a routine.

Usually, roasted groundnuts are grinded with  green chillies  and salt along with a little tamarind pulp. But, I have made a slight variation here. The consistency was dense, adding a little coconut was appropriate and a dash of ginger gave more taste to it..


  • Roasted groundnuts 1/2 cup
  • coconut 1tsp
  • green chilly 2
  • curry leaves a few
  • ginger 1/2 inch
  • tamarind pulp 1tsp
  • salt to taste
  • water very little
  • oil 1/2tsp
groundnut chutney  Groundnut chutney DSC02373

groundnut chutney


Method :

Take oil in a kadai, roast the green chillies. curry leaves and ginger. Grind all ingredients together with a little water. Serve with idli or dosa. Seasoning may be added.

Kattina Saaru / Special Rasam

This is another kind of rasam, the name “Kattina Saaru” comes from Kannada language meaning filterate and “saaru ” is rasam. Here, the water that is used in cooking the tuvar dal, is used for the rasam  and the cooked dal, that is the residue,  is used to make a special kind of sweet, stuffed  pancakes (holige) or alternatively can be used to make dal fry.

Ingredients :

  • Tur dal 250 grams

  • Tamarind lemon sized ball

  • Tomato 2

  • Rasam powder 3tsp

  • Jaggery  marble sized ball

  • salt to taste

  • ghee 2tsp

  • mustard  1/2 tsp

  • asafoetida 1/4tsp

  • turmeric powder 1/4 tsp

  • curry leaves a few

  • coriander leaves for garnishing

rasam special  Kattina Saaru / Special Rasam Rasam tasty 1024x969

rasam special

Method :

Pre requisites :

  • Cook dal with sufficient quantity in the pressure cooker. If water is less, add some more and allow to stand for sometime before using.
  • Soak tamarind for half an hour in water,
  • Chop tomato into small pieces,

To make :

Take a pan and add the ghee to it. Make seasoning by adding the mustard seeds, when they crackle, add the asafoetida and turmeric powder. To it , add the chopped tomato and salt along with sufficient quantity of water. Adding of water, will prevent the tomatoes from getting burnt. When cooked, add the tamarind pulp, rasam powder, chilly powder, jaggery along with a few curry leaves. Let boil for sometime. Now, add the dal water to it. If you find it less, add some more water to the cooked dal, let stand for awhile before pouring it. Allow to boil on a low flame. Kattina Saru or Special rasam is ready to serve.

Note : This needs a slightly more of tamarind pulp and jaggery than the previous make.

Hope you liked these two rasams of mine. Would love to have your feedback.



Delicious Malai Kofta

Continuing our blog hop, the theme is “Kofta Curry”. Thankyou to my blog hop girls for making this journey more interesting.

              Koftas are small balls made by deep or shallow frying. They are immersed in the gravy . This is a North Indian dish. The koftas and gravy are made of different kinds. Here is one kind which is immensly liked by all. 



Rasam is popular accompaniment with rice in South India. Our food seems to be incomplete without rice and  rasam. Called by various names as Saaru or Bele Saaru, it is prepared by different methods from region to region. (more…)

Wada (urad dal)

Urad dal wada are tasty and loved by all. It is usually served along  with idli in restaurants.

Shaped like doughnuts, these have always been my favourite. With or without chutney, I love these fried dumplings. Today, a sneak and peek at this one.


  • urad dal 2 cups
  • green chilly 3
  • coriander leaves
  • curry leaves
  • salt
  • water
  • oil for frying
wada  Wada (urad dal) wada 1024x768



  • Soak urad dal in water for two hours.
  • Grind it to a fine batter with little water.
  • In another jar, grind green chilly and coriander and mix with it. Throw in a few roughly cut curry leaves and salt.
  • Heat oil in a pan , when done, beat and take some batter, make a hole with the thumb, and slowly release it into the oil. The making of this wada really needs some practice. 
  • In the beginning, one may not be able to make them and needs to be satisfied with the usual round balls.
  • Fry until brown on medium flame, remove and put them on a tissue paper. 
  • Serve with coconut chutney.

Other variations : 

Serve it immersed in yoghurt with a dressing. It is heaven or serve it immersed in sambar for a hotter version.

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coastal cooking ajwain tambli

In the coastal region as rice is the staple food, many varieties of accompaniments are served with rice. A wide range of tasty chutneys, tangy gojjus, healthy  tamblis of various kinds and not to mention their sambar and rasams which are made with fresh coconut are just too good. Ajwain tambli is not only tasty but also good for health. (more…)

Crisp Bhendi

It’s so good to be back to writing again. Been really missing all this.Crisp bhendi make ideal accompaniment with rice. They are liked by all and can be preserved for a few days. But take care, do fry them well lest they may not turn soggy.


  • bhendi or okra 1kg
  • salt to taste
  • chilli powder 1tsp
  • oil for frying

crisp bhendi  Crisp Bhendi crisp bhendi 1024x768


  • Wash,pat dry  and cut bhendi into thin circles.
  • Heat oil in a frying pan. When done, put sufficient quantity in the oil and let it cook on medium flame until brown. Slowly, remove and put it on a tissue paper.
  • Later, transfer to a bowl and add salt and chilli powder to taste.
  • Repeat procedure for all the cut slices.
  • Store in an airtight container.

Handy hints:

  • Bhendi should not be wet while cutting.
  • Pat dry well on an old towel.
  • Each time add salt and chilly separately and mix with a spoon. Do not wait to add in the end.
  • Chilly powder add according to the taste, the more, the spicier it is.

Moongdal salad koshambir recipe

moong dal salad  Moongdal salad koshambir recipe kosambri

Salads form an important part of our diet. Here I have used moongdal to make it. This version is called as moongdal salad koshambir and is usually made during functions. It is served to ladies during haldi kumkum. One can make it as an accompaniment with rice or chapati.


  • 1 cup moong dal
  • 1 teaspoon bengal gram
  • 1 big cucumber
  • 2 teaspoon oil for seasoning
  • 1/4 teaspoon mustard seeds
  • a pinch of asafoetida
  • a few curry leaves
  • 2 green chilly
  • 1 cup fresh coconut
  • salt to taste
  • 1/2 lemon
moong dal salad  Moongdal salad koshambir recipe kosambri 300x200

moong dal salad



  • Soak moong dal and gram dal in water for half an hour.
  • Remove the skin of big cucumber and cut it into small pieces.
  • Drain the water of the dal and put it in a colander for ten minutes.
  • Later,put in a bowl and add cucumber, salt  and grated coconut to it.
  • Make seasoning and add to it.
  • Add a dash of lime juice to it.
  • Serve as an accompaniment or binge as a snack.

Tips :

Cucumber used is the long variety. Remove the edges and rub well in circular motion. Then peel the skin. The seeds should be removed.

Here are a few of my festive recipes

Lemon rice, Beans stir fry, Masala Bhath, Shenga holige, Appi payasa, Cabbage pakoda

moong dal salad  Moongdal salad koshambir recipe kosambri

Moongdal salad koshambir recipe

Moong dal salad is usually prepared during festivities in South India. It is tasty to have as a light snack.

Course Salad
Cuisine Indian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 people
Author jayashree


  • 1 cup moong dal
  • 1 teaspoon bengal gram
  • 1 big cucumber
  • 2 teaspoon oil
  • 1/4 teaspoon mustard
  • a pinch of asafoetida
  • 1/8 teaspoon turmeric powder
  • 2 green chilly
  • a few curry leaves
  • salt to taste
  • 1/2 lemon


  1. Wash both the dals and soak them in water for half an hour.

  2. Drain the water and put in a colander.

  3. Peel the skin of the cucumber and cut into small pieces.

  4. Take a small pan and make the seasoning. Put the oil and the mustard seeds. as it crackles, put the green chilly, asafoetida, turmeric powder and curry leaves.Keep it aside.

  5. Put the dal and cucumber in a bowl. Add salt and coconit to it. Put the seasoning and mix it. Finally, add lime juice to it.

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