Monday, 26 January 2015

Ulundhu Thuvaiyal | Urad Dal Chutney

For the Blogging Marathon #48, Week 4,Day 3 under theme- revisiting old recipes with new pics,I chose to do this chutney / Thuvaiyal.

When I was going to the old post looking for a dish to prepare and click better pics, my eyes fell on the popular posts section in the blog. This dish stood first and has 5600 clicks in the past 5 years. So I thought it would be fair to post it with better pics. So I made it this morning for breakfast and we had it with soft,fluffy idlis.

I used:

Whole white urad dhal- 1/4 cup
Red chillies-2
Tamarind-a small piece
Grated coconut-2 teaspoons
Asafoetida powder-a pinch
Oil- 2 teaspoon
Mustard-1/2 a teaspoon
Jeera/Cumin seeds-1/2 a teaspoon
Curry leaves -a few
Salt to taste

Heat 1 teaspoon oil in a pan and put in urad dhal and red chillies.Roast till it turns light brown.Switch off the flame.

Add the tamarind and grated coconut and mix well.Transfer into a blender jar and add salt.Adding a little water ,grind to a coarse paste after the dal mix cools.Remove into a serving dish.

 Heat the remaining oil in a small pan and put in mustard,cumin seeds,asafoetida powder and curry leaves.When it splutters pour over the chutney and mix well.

Serve as a side dish with a breakfast of your choice.

Here is the old intro and the pics.This was originally posted on May 5th 2010...

Yesterday morning when mom said she was bored of preparing the usual coconut chutney to go with our breakfast,I suggested this chutney-Ulundhu Thuvaiyal,meaning urad dhal chutney.A few ingredients is all it takes to brighten up a boring breakfast.

I remember reading this recipe in a magazine long ago and at the end of the recipe was a note that said it is a good combination for idli.But it was also a good side dish for our breakfast too.

Ulundhu Thuvaiyal compliments lemon sevai and dosai

Bon Appetit...

Sunday, 25 January 2015

Lemon Sevai | Lemon flavored Rice Noodles

Today's post is yet another favorite of mine.Almost every weekend that I visit home, mom is sure to make this for me. So much is my love for Lemon flavored Sevai!Steamed rice noodles flavored with lemon can be had as a breakfast or along with tea / coffee in the evening.

I can still remember those days when mom and me used to set out to make super soft Sevai. Amma would soak and grind the ingredients.Later it used to be steamed into idlis. Then came the most tedious process of pressing it out through a sevai machine / mold.

This was where I come into the picture . I used to do the pressing out of the sevai and during that time we used to chat and catch up with all sort of stuffs-college, friends, relatives or just about anything that would interest us.I miss those days yet mom makes up for all that whenever we meet by cooking up my favorite meals.

And this is yet another recipe that I posted 8 years ago. The old pic is not so good so I am putting up this recipe once again with step by step clicks as well as better pics of the final dish.This post is also slightly different from the one I posted earlier...

This is the theme for Blogging Marathon #48, Week 4,Day 2 under theme- revisiting old recipes with new pics....

I used:

Rice Sevai - 1 packet / 500 grams
Mustard- 1 teaspoon
Channa dal-1 teaspoon
White split urad dal- 1 teaspoon
Cumin seeds- 1/2 teaspoon
Roasted peanuts- a handful
Pearl onions- 10, peeled and chopped
Green chilies- 2, slit
Curry leaves- a few
Turmeric powder- a large pinch
Salt to taste
Lemon juice to taste
Oil- 1 1/2 teaspoons

Heat oil in a pan and put in mustard, cumin, chana dal and urad dal. When the mustard pops and dal turns brown, add the peanuts and roast for a minute.Add the onion, chilies, curry leaves and saute till the onion turns soft.

Add turmeric powder, sevai and salt and mix gently. Cook on low heat and let the flavors blend. Switch off the heat and add lemon juice. Mix and serve.

It can be served as such or with sambar...

Bon Appetit...

Saturday, 24 January 2015

Rava Idli | Instant Idli

Living in a far-off land made me miss my hometown. Along with it I missed mom’s cooking. I yearned for hot, fluffy idli .To top it all, I was stuck in the harsh winter where the idli/dosa batter refused to raise.That's when I remembered mom preparing rava idlis when she ran out of the regular idli batter!! But that recipe called for curd. Curd, which used to be one of my favorites, was a distant dream now. So I hunted the dairy section of the supermarket and to my dismay all I could find was sweetened or flavored yogurt.But my craving for idlis kept me on the lookout and luckily ,I found a yogurt maker in one of the malls and my dream came true!!!

Rava idli is a variation from the traditional idlis.It comes in handy when you have unexpected guests or a hungry kid or you have run out of idli batter . The addition peas and carrots not only make the idlis colourful but is also useful in feeding fussy kids who hate veggies.

This was the intro I wrote for  the previous post on Rava Idli that I posted almost 8 years ago.It was the year I started the blog and the same year we moved to China with 8 month old Lil Angel in tow.

And this was the idli that we used to have there quite often and many of hubby's Chinese colleagues fell in love with this idli. So I always made it a point to carry back a lot of Suji as I could not find this and most of the Indian groceries. And buying them from an Indian store based in another far off province was like paying the hubby's pay check to get a few supplies!!!

And Rava Idli was kinda forgotten once we came back as we were back to our regular idli and I used to make this very rarely.

Last month I had a sudden craving for this idli and thought it would fit the theme for Blogging Marathon #48, Week 4,Day 1 under theme- revisiting old recipes with new pics....

I used:

Rava / Suji /Semolina- 1/2 kilo
Sour yogurt-2 cups / as needed
Carrot -1,grated
Eno -1 sachet
Salt to taste
Water as needed

For seasoning:

Oil-1 tablespoon
Roasted peanuts- a handful
Mustard-1 teaspoon
Chana dal-1 teaspoon
Urad dal-1 teaspoon
Curry  leaves- a few, chopped

Roast the rava in a pan till a nice aroma arises. transfer it onto a large bowl and add the yogurt. Mix.Add more yogurt / water to get a batter of pouring consistency.

Heat oil in a pan and add the seasoning ingredients. When the mustard splutters and the dal turns brown, add the carrot and saute for a minute.Pour this into the prepared batter. Add salt and mix

Add eno and a teaspoon of water .It will bubble up. Gently mix it and pour into greased idli pans. Steam for 15 minutes/ till done. If you insert a skewer, it should come out clean.

Remove from steamer and let it cool for a minute. Remove from idli plates and serve warm with a side of your choice.


  • Adding carrot is optional.Also carrot can be added as such without sauteeing.
  • If you prefer, finely chopped beans, peas can also be added along with carrot.
  • Instead of Eno,baking soda can be used.
  • Fried whole cashews can be used instead / along with groundnuts.
  • If cooking this in batches, add eno to each batch separately. Do not add eno and leave the batter to rest.
  • Use sour yogurt for best results.

Bon Appetit...