Posted in Kozumbu for rice, No onion no garlic foods, No onion no garlic side dish

Keerai Molguttal

A very healthy and interesting twist to Palak Dal  given by  South Indian TamBrahms (Tamil Brahmins) .Mom used to make this for sure on Amavasai day, when she used to avoid cooking using tamarind. A spoon of ghee topped its heaven for me in every bite. Pair it with a simple lemon pickle/ thogayal/ Thayir Khicadi/ Puli Inji this one becomes one of the most soul satisfying meals. Healthy and full of nutrition’s, we make this often.

Try this and I am sure you would love this.

WhatsApp Image 2017-07-25 at 11.22.14

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Posted in Kozumbu for rice, No onion no garlic foods, Region specials, Vishu/ Onam Sadya Recipes

Raw Mango Kalan

With Vishu round the corner and mangoes in season its only fair to share recipes that are made using them. One such recipe, is this kalan. The other day i saw these green raw mangoes and picked them without thinking much i picked them and then was wondering as i haven’t used them much in cooking. So promptly i called mom and she shared this most amazing recipe.Amazing as it balances all the flavors the sweet and sour mango, not so sour curd and the spice of the green chilies.

All the festive recipes can be found here.

Do try for this festive season and you will keep making them again and again.IMG_20170410_111306_817


Raw Mango: 1 chopped roughly

Curd beaten: 2 cups

Turmeric powder: 1 tsp

Salt to taste

Jaggery:  tbsp

To roast and grind:

Oil: 1 tsp

Methi Seeds(Vendeyum) : 1.5 tsp

Red Chilies: 3-4  (Adjust according to the spice of the chilies)

Coconut Grated : 1 cup

For Tempering:

Oil: 1 tsp

Mustard Seeds: 1 tsp

Curry Leaves: a spring

Raw Mangoes Used
Mango Kalan


  1. Chop the mangoes roughly and add a tsp of turmeric powder and 1/2 cup water. Allow to cook on low flame till it becomes soft
  2. Heat a pan and roast and grind the said ingredients. Cool and grind with coconut in a fine paste.
  3. When the mangoes soften add the grind paste and the beaten curd and bring it to boil. Add salt and jaggery and cook on a low flame for 10  minutes.
  4.  Temper with the tadka.
  5. Serve hot with rice and poriyal.


Beat the curd nicely and don’t add water to it.

Posted in Accompaniments, Kozumbu for rice, No onion no garlic side dish, Vishu/ Onam Sadya Recipes

Pineapple Pulisheri

This is a sadya dish. Kerala specials. Normally cooked on festivals like Vishu and Onam, this one can be made using any veggies of your choice. The sweetness of pineapple when mixed with the tanginess of curd and spice of green chillies, makes the dish a wonderful treat bursting with flavors.


One tip: Make it a little extra; it tastes yummier the next day. 😛



Serves: 3


Pineapple: ½ cup chopped

Green Chillies – 5 or 6 (adjust according to taste)

Grated Fresh Coconut – 2 Cups

Thick Sour Curd/Yoghurt – 2 Cups

Curry Leaves – few sprigs

Turmeric Powder – ¼ tsp

Salt to taste

For Tempering
Coconut oil: 1 tbsp (see notes)

Mustard Seeds – ½ tsp

Fenugreek Seeds – ¼ tsp

Dried Red Chillies – 1 or 2


  1.  Wash and chop the pineapple. Add it into a vessel.
  2. Add about 1 cup of water, turmeric powder and salt.
  3. Let this boil and then simmer for about 5 to 6 minutes or till the pineapple turns tender.
  4. In the meanwhile, grind the coconut and green chillies into a smooth paste using a little of the curd.
  5. Once the pineapple gets cooked, add the ground paste and stir well.
  6. Whisk the curd well add about a cup of water to it and add it to the above mixture. Mix well.
  7. Simmer till the gravy starts frothing on the sides.
  8. Remove from heat. Add some torn curry leaves.
  9. Heat oil in a small frying pan, temper with mustard seeds and fenugreek seed. Then add the red chilles.
  10. Pour this tempering over the prepared pulisherry.

Serve hot with steamed white rice,papadams and kara curry.



Any oil can be used. But coconut oil adds a distinct flavor and taste to this. 

Posted in Accompaniments, Kozumbu for rice, No onion no garlic foods, South style poriyal, Vishu/ Onam Sadya Recipes

Mor Kuzumbu

There are days i want to have full meal ( Not the one pot meal) and I am lazy to cook. This Kozumbu comes handy during such times.Can be made using raw banana or white pumpkin or tomatoes or even onions. 🙂 If you have the ingredients handy can be made in flat 15 minutes including cooking time.


Here goes the recipe:

Serves: 3


Buttermilk (Sour) : 2 cups.

Tomato  : 1 chopped. (See notes.)

Oil: 1 tbsp (coconut oil recommended)

Turmeric powder: 1 tsp

Curry Leaves: A spring.

Mustard seeds: 1 tsp.

Salt to taste

Jaggery: 1 small piece (optional but recommended)

To grind:

Coconut grated or torn in pieces: 3/4th cup

Green chillies: 2 or more depending on spice preferred.


  1. Heat oil in a pan, add mustard seeds.
  2. Grind the Coconut and green chillies into a paste adding little buttermilk.
  3. When it crackles, add curry leaves and tomatoes.
  4. When tomatoes turn mushy, add turmeric powder, and butter milk.
  5.  Add the coconut chili paste.Bring it to boil.
  6. Add the jaggery and let it simmer for few minutes in low flame.
  7. Serve hot with rice, any curry or just potato chips.


Tomato can be replaced by onions, raw bananas or white pumpkin, use either to these 1/2 cup. Cook them till tender (The bananas or pumpkin if using). Onions just need to be sauteed.

Using a little sour buttermilk will bring out the flavors better. Make them a little extra they taste more better the next day. 🙂

I served it with Katrikai/ Brinjal curry