Samayal Kurippukal

Bhaji with methi leaves

2026-02-17T07:59:00.000-08:00

This dish is a Maharashtrian-style, flavorful, and nutrient-dense preparation featuring roasted peanuts and coconut, perfect for pairing with bhakri, roti, or rice.

🌿 Methi Bhaji (Fenugreek Leaves Stir-Fry)

Serves: 2-3 | Prep Time: 15 mins | Cook Time: 15 mins

Ingredients

1 big bunch Methi (Fenugreek leaves), cleaned, washed, and chopped
100 g Peas (fresh or frozen)
1 Onion, finely chopped
2 Tomatoes, chopped
3 Green chilies, finely chopped
1 tbsp. Ginger, finely chopped/grated
4 tbsp. Peanuts, raw
2 tbsp. Sesame seeds (til)
2 tbsp Coriander seeds (dhana)
3 tbsp. Chana dal (or roasted chana dal/dalia)
3 tbsp. Grated coconut (fresh or desiccated)
1 tsp Chili powder (adjust to taste)
2 tsp Cumin seeds (jeera)
3-4 tbsp Oil (peanut or mustard oil recommended)
Salt to taste
Optional: 1 tsp Jaggery/Sugar (to balance bitterness)

Method

Prepare the Paste: Dry roast the peanuts, sesame seeds, coriander seeds, and Chana dal on a tawa until fragrant and lightly browned. Allow them to cool, then blend into a fine powder or paste with a little water.
Sauté Aromatics: Heat oil in a kadhai or tawa. Add the cumin seeds and let them splutter. Add the chopped onions and green chilies, sautéing until the onions turn translucent.
Cook Tomatoes & Peas: Add the chopped ginger, tomatoes, and peas. Cook until the tomatoes are soft and pulpy.
Cook Methi: Add the chopped methi leaves and sauté for 3-4 minutes until they shrink and release their water. Allow the water to evaporate.
Add Paste & Finish: Add the ground paste (from step 1), red chili powder, and salt. Mix well. If the mixture is too dry, add a few tablespoons of water. Cover and cook for 5-7 minutes on low heat until the oil separates.
Serve: Adjust salt and add jaggery if needed. Serve hot with roti, paratha, or bajri bhakri.

Tips for Success

Reduce Bitterness: After washing and chopping, sprinkle a little salt on the methi leaves and let them sit for 15 minutes, then squeeze out the water before cooking.
Consistency: This is typically a dry-to-semi-dry sabzi. Ensure the ground peanut paste is added to provide a creamy texture.

Hanuman (Mahwah temple)

2025-11-24T13:21:00.000-08:00

Vadamala(108 Vadas)

Kulfi

2025-08-26T07:52:00.000-07:00

Kulfi is a traditional Indian frozen dessert that is denser and creamier than regular ice cream because, unlike ice cream, it is not churned. The rich texture comes from slowly boiling the milk until it reduces and thickens. Your recipe is a classic way to make a delicious Malai (cream) Kulfi.

Here is a summary of the ingredients and a step-by-step guide based on your method.

Malai Kulfi Recipe

Ingredients:

Milk: 1 liter (full-fat milk is best for a rich texture
Cashew nuts: 1 cup
Sugar: 1 cup
Cardamom powder: 1 tsp
Coarsely powdered nuts: 2 tsp (for garnish)
Small cups and ice cream sticks for filling

Method:

Reduce the Milk: In a heavy-bottomed pot, bring the milk to a boil. Reduce the heat and let it simmer for about 20 minutes, stirring occasionally. The milk should become slightly thick
Prepare the Powdered Mixture: In a blender or food processor, combine the cashew nuts and sugar. Pulse until you get a coarse powder.
Combine and Thicken: Slowly add the cashew-sugar powder to the boiling milk, mixing well to ensure there are no lumps. Continue to cook until the mixture thickens further.
Cool the Mixture: Remove the pot from the heat and allow the mixture to cool down completely.
Add Flavor and Nuts: Stir in the cardamom powder and the coarsely powdered nuts.
Pour into Molds and Freeze: Carefully pour the Kulfi mixture into small cups or Kulfi molds. Sprinkle little powdered nuts.Place an ice cream stick in the center of each cup.
Freeze: Place the cups in the freezer for at least 6-8 hours, or until they are completely frozen and firm.
Serve: To remove the Kulfi from the cup, warm the mold with your hands for a few seconds. The Kulfi should easily slide out.

Enjoy your homemade Kulfi!

Mirchi bhajjia

2025-08-26T07:34:00.000-07:00

Mirchi Bhajji

A popular Indian street food snack, perfect for a rainy day!

Ingredients:

Long Green Chillies: 6
Besan (Gram Flour): 3 cups
Rice Flour: 1/4 cup
Red Chilli Powder: 2 tsp
Turmeric Powder: 1/4 tsp
Salt: to taste
Oil: for deep frying

Method:

Prepare the Batter: In a large bowl, combine the besan, rice flour, red chilli powder, turmeric powder, and salt. Gradually add water while mixing continuously to form a smooth, thick batter with a consistency similar to dosa batter. Ensure there are no lumps.
Prepare the Chillies: Carefully slit the green chillies lengthwise. You can cut each chilli into two or three smaller pieces if you prefer.
Heat the Oil: Place a pan or kadai on medium-high heat and add enough oil for deep frying.
Fry the Bhajjis:

Once the oil is hot, dip a prepared green chilli piece into the batter, ensuring it is evenly coated.
Gently drop the coated chilli into the hot oil.
Repeat with the remaining chilli pieces, frying a few at a time to avoid overcrowding the pan.
Fry until the bhajjis are golden brown and crispy on all sides.

Serve: Remove the bhajjis from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

Serving Suggestion:

Enjoy these delicious and spicy Mirchi Bhajji with coconut chutney and a hot cup of tea, especially during the rainy season.

Different dishes. dhal,MeduvadaPaniyaram,Rasam ,usli, kozhakattai etc

2025-08-04T07:12:00.000-07:00

Healthy Ladu.

2022-01-19T09:27:00.004-08:00

Healthy Ladu

This ladu is very health with nuts, brown sugar

Ingredients

Badam 1cup

Cashew nut 1cup

Pumpkin seeds 1cup

Flax seeds 1cup

Walnuts 1cup

Black til 1/2 cup

Pistachio 1cup

Brown sugar 1cup

Cardamom powder 1tsp

Method

Dry roast all ingredients separately for 5 minutes.

Powder all into fine

Heat 1/2 cup water with brown sugar.

When it becomes I string consistency add to the powder with cardamom powder.

Mix well and if needed add 1 tsp ghee. ( optional).

Make small ladus and keep them in fridge to become little hard.

Very tasty. Eat one or two everyday.

Idli and Chutney

2021-10-06T08:28:00.004-07:00

Idli is favorite morning breakfast in South India.

Idli

Boiled Rice 3cups

Urad Dhal 1cup

Method

Wash nicely and soak them for 5 hours.

Grind them separately in wet grinder.

#0 minutes for urad dhal and 20 minutes for rice.

Remove the batter add and keep for fermenting

Next day prepare idli in idli moulid. Steam them.

remove when they are cooled down.

Coconut Chutney

Grated coconut 1cup

Green Chili 6/7

Tamarind small piece

Ginger small piece

Curry leaves few

Salt to taste

Mustard seeds 1 tsp

Method

Grind all together into a paste.

Heat a tawa with little oil add mustard seeds. when it splutters add to the chutney.

Arachuvitta Sambar

2013-11-11T07:46:00.000-08:00

This recipe is from Kerala Brahmin's home. very tasty and serve with rice, chapati and dosa/idli.

Prepare time 15 minutes
Cook Time 30 minutes
Serve 5

Arachuvitta sambar

Ingredients
Dhal (Cooked) 2 cups
Okra 3
Drum Stick 1
Pumpkin 100 gm
Green Pepper 1
Tamarind paste 1 tsp
Asafetida 1/2 tsp
Mustard Seeds 1 tsp
Turmeric Powder 1/2 tsp
Curry Leaves few
Coriander leaves few
Salt to Taste

To Fry

Red Chili 6
Coriander leaves 3 tsp
Chana Dhal 2 tsp
Methi seeds 1/2 tsp
Grated Coconut 1/2 cup

Method

First fry the above ingredients and grind them into a paste and keep.
Wash and cut the vegetable into cubes.
Cut the drumstick into 2 ' pieces.
Boil the vegetables in 3 cups of water.
Add turmeric, tamarind asafetida and salt.
When the vegetables are cooked add the cooked dhal and ground paste.
Mix well and boil and remove from the flame..
Heat a pan with oil add mustard seeds ad half tsp methi seeds.
When it splutters add to the sambar.
Add chopped curry leaves and coriander leaves.

Netrankai Upperi

2013-11-03T06:57:00.000-08:00

Upperi is a snack served in sadyas. It is banana chips.
Prepare Time 15 min
Cook Time 20 min
Serve 5

Ingredients

Varutha Upperi

Ethakai upperi is one of the items served in any Kerala sadyas .With out this upperi, Onam sadya is incomplete.

Ingredients
Plantain ( Nentran kai) 3
Coconut oil to fry
Salt to taste
Method

Wash and remove the skin, put them in water.
Wipe with towel,
Slice them thin in round shape
Heat a pan with oil.
When the oil is hot , slide the slices into the oil and fry in medium flame
Add the salt in water and keep.
When the chips are done half, sprinkle the water solution and mix.
When the bubbling stops remove the chips from the oil keep in paper towel

Badam/ Cashew Nuts Cake

2013-11-02T10:03:00.000-07:00

Prepare Time 10 min
Cook Time 30 min

Ingredients

Badam / Cashewnuts Burfi

Badam (Almonds) 1 cup
Cashew Nuts 1/2 cup
Sugar 3cups
Ghee 1/2 cup
Milk 1/2cup
Method
Soak the almonds for 2 hours in warm water.
remove the skin and soak with cashew in half cup of milk.
Grind them to a nice paste. If needed add more milk.
Add sugar and boil it.
Stir continuously , till it becomes thick.
Add ghee in between.
Cook in low to medium flame, till the mixture does not stick to the sides.(we call it poothu varuthu)
Pour it in a greased plate.
If it is loose, do not worry again keep in the pan and cook for some more time.

South Indian Mixture

2013-11-01T15:49:00.000-07:00

Prepare Time 10 min
cook Time 20 min

Ingredients

South Indian Mixture

Gram flour(Besan) 4 cups
Rice Flour 1 cup
Chili Powder 3 tsp.
Asafetida (Hing) 1tsp
Aval (Puffed Rice) 2 cups
Pori Kadalai(Chutney Gram) one and half cups
Curry Leaves few
Butter half stick
Groundnut half kg
Cashew Nuts quarter cup
Salt to Taste
Oil to fry

Method

Mix besan, salt, chili powder, Hing and melted butter.
Make a thick smooth dough by adding water as necessary .
Heat a pan with oil. Take a handful dough place in a sev mold and press carefully over the hot oil .
Turn and fry the sev until golden and crisp.
Drain on paper towel.
Do this till the dough finishes.
Fry the puffed rice(take it out immediately when it becomes fried) porikadalai, groundnuts , cashew nuts and curry leaves in the oil and add to the sev.
Mix well by adding 1 more spoon chili powder, little salt and Hing.

Diwali Recipes

2013-11-01T06:05:00.005-07:00

Thattai (Snack),
Ribbon Pakodas
Thenkuzhal
South Indian Spicy Mixture( Chivda)
Diwali special Marundu (Ginger Lehiyum)
Maladu
Kaju Burfi(cashew nut Burfi)
Jangri

Microwavable Badam/ Almond/Walnut/Cashew Nuts Burfi
Thattai (Snack)

Halwa

2013-10-30T11:09:00.000-07:00

Ingredients

All purpose flour (Maida) 1cup
Sugar 11/2 cup
Ghee 1/2 cup
Kesari Powder 1 pinch
Cashew nuts 6
Cardamom Powder 1/2 tsp
Method

Add 1cup water with the maida, kesari powder to make a thin batter.
There should be no lumps.
Boil in a low flame till it becomes thick.
Add ghee slowly till it leaves from all the sides.
Add roasted cashew nuts and cardamom powder.
Mix it well and put it in the greased plate.
When it cools cut into squares.

Puli Inchi

2013-10-29T13:02:00.000-07:00

Prepare Time 5min
Cook time 10 min
Serve 15
Ingredients
Green Chilies 100 gm

Tamarind( imli), big lemon size
Inchi(ginger, ginger root) 1 big piece
Hing(Asafetida) 1 tsp
Turmeric Powder 1tsp
Mustard seeds 1 tsp
Urad dhal 2 tsp
Oil 3 tsp
Salt to Taste

Jalapneo Puli Inchi

Method.
Soak the tamarind in 1 cup of warm water and remove the juice.

Cut the green chilies and ginger into small pieces.
Heat a pan with oil add mustard seeds, urad dhal and Chana dhal and fry.
When the dhal become red , add the chilies and ginger.
When the chilies fried little add the tamarind water, powdered jaggery Hing, salt, and turmeric.
When the mixture is thick, cool and pour it into bottle.
This is a pickle. You can keep this pickle more than a month.
Eat with curd rice, chapati and poori.
Use jalapeno and make this pickle. Fry them well and add little more jaggery.
It tastes very good.

Aviyal

2013-10-27T06:44:00.000-07:00

Aviyal is a favorite food of Kerala and Tamil Nadu. It is a dish with all vegetables with coconut and green chilies. It is one of the dish in all festive occasions.

Ingredients
Cut Beans 1 packet
Capsicum 1
Potato 2
Cut Drumstick 6
Carrot 2
Grated Coconut 1cup
Green Chili 5
Curd half cup or(you can use tamarind paste 1 tsp)
Coconut Oil 2 tsp
Turmeric 1/2 tsp
Few Curry Leaves
Salt to Taste
Method.

Cut capsicum, potato and carrot in julienne (long) pieces to about 2".

Boil all the vegetables(capsicum, potato, carrot, cut beans, drumstick)with little water.

Add turmeric, tamarind (use two tbsp. yogurt instead of tamarind) and salt. Do not add more water

Grind the coconut and green chilies coarsely.

When the vegetables are cooked, add the ground coconut and curd.

Mix it well . It should be thick.

Add curry leaves and coconut oil. (If available, you can add raw banana, yam or snake gourd)

Tomato Rasam

2013-10-23T09:16:00.000-07:00

Prepare Time 5min
Cook Time 10 min
Serve 5

Ingredients

Tomato Rasam

Cooked Dhal 1cup
Ripe Tomatoes 3
Rasam Powder 2tsp
Tamarind Paste 1/2 tsp
Asafoetida small piece
Curry Leaves few
Coriander Leaves few
Ginger small piece
Jeera 1/2tsp
Green Chili 2
Salt to taste.
Method
Boil the tomatoes, grind coarsely tomato, curry leaves and ginger.
Heat a pan with water add tamarind paste, rasam powder, asafetida turmeric and salt.
Boil till the raw tamarind smell goes.
Add the tomato water to the rasam.
Sprinkle coriander leaves and heat rasam forms frothy layer at the top
Heat a pan with oil add mustard seeds, jeera and silted green chili.
Remove from the heat and serve with rice, pappadam and curry.

Vazhakai Podimas

2013-10-22T11:08:00.000-07:00

Vazhakai Podimas

Prepare Time........................5 min
Cook Time............................10 min
Serve.......................................4

Ingredients

Raw Banana........................6

Grated Coconut...................half cup

Green Chilies,......................5

Chopped Ginger..................2 tsp

Curry Leaves.......................few

Salt .....................................to taste

Mustard Seeds....................1 tsp

White Dhal (Urad Dhal).......2 tsp

See Kid-Friendly Halloween Desserts

Method

Boil the bananas . When the colour of the banana skin becomes black remove the skin and grate it in grater.

Mix the coconut and chillies in a blender (only one round).

Heat a pan with oil add mustard seeds, urad dhal and curry leaves.

When the mustard splutters add the grated banana and coconut. Mix it well.

This is a side dish for sambar rice or rasam rice.

Ada Pradhaman

2013-10-22T11:02:00.000-07:00

Prepare Time 15 min
Cook Time 20 min
Serve 6

Ingredients For ada
Fresh Rice Powder 200gms
Sugar 1/2 cup
Ghee 1tsp
Small Plantain Leaves 6
Method
Place the plantain leaves directly on the gas and make them tender.
Add rice flour, sugar and ghee make a dough not too thick not too thin.
Sprinkle the dough with your hand on the leaves.
Roll the leaves and tie them both sides with thread.
Drop them in boiling water for 20 minutes.
Remove them and put them in cold water and keep them in strainer.
Cut the Adas into small.pieces
(You can buy in Indian stores)
Ada Pradhaman

Ingredients

Ada 1cup
Jaggery 1/2 kilo
Coconut 2
Cardamom Powder 1tsp
Coconut Pieces 2tbsp
Cashew Nuts 2tbsp.
Method

Grate the coconut and extract the milk Melt the jaggery
Fry the adas by adding ghee for few minutes.
Add the jaggery to the adas and boil for ten minutes.
Add the coconut milk and mix it well.
When the mixture is about to boil, remove from the flame.
Add cardamom powder and roasted cashew nuts and coconut pieces.

Chakka koottu (Jack Fruit Curry)

2013-10-20T11:27:00.003-07:00

Prepare time 10 min
Cook Time 20 min
Serve 5

Ingredients

Chakka Koottu

Chakka pieces 2 cups
Grated Coconut 1cup
Red Chili 2
Turmeric Powder 1/2 tsp
Cumin seeds 1tsp
Rice 1tsp
Mustard Seeds 1tsp
Urad Dhal 2 tsp
Curry Leaves few
Salt to taste.
Method
Cut the chakka pieces into small.
Heat a pan with water add the chakka pieces.
Add turmeric and salt, cook till it becomes tender.
Grind the coconut,chili cumin seed and rice into a paste.
Heat a pan with oil, add mustard, 2 tsp coconut, urad dhal and curry leaves.
When mustard crackles add to the koottu and mix well.

Navaratri Naivedyam Bonda

2013-10-09T11:03:00.003-07:00

Ulundu Bonda

Bonda

Ingredients

Urad dhal 1 cup
Green Chili 1
Coconut Flakes 2 tbsp.
Black Pepper corns 1 tsp
Rice Flour 1 tbsp.
Curry leaves few
Salt to Taste
Method

Grind the urad dhal, chili and salt into a fine paste with little water.
Add pepper and coconut and mix well.
Heat a pan with oil.
Take little batter make a ball and drop in the hot oil
Fry them golden brown.
I make this for Navaratri as prasadam.

Chakka Eriseri(Traditional Jack Fruit Curry)

2013-10-05T06:47:00.000-07:00

Chakka Eriseri(Traditional Jack Fruit Curry)

Chakka Koottu

Prepare Time 10min
Cook time 10 min
Serve 5
Ingredients
Chakka 1/2 kg
Grated Coco 1 cup
Red Chilies 2
Jeera(Cumin Seeds 1/2 tsp

For Seasoning

Grated Coconut. 2tbsp

Mustard Seeds 1tsp
Jeera(Cumin Seeds.) 1/2 tsp
Curry Leaves few
Method

(Raw) jack fruit seed is removed from the thin outer part of chakka.

Cut these into small pieces. Boil 3cups of water adding chakka pieces and turmeric and salt.

Grind the grated coconut. chili and jeera,

When the chakka is cooked add the ground paste and stir it well.

Heat a pan with little oil, add grated coconut, mustard seeds jeera and curry leaves.

When the coconut become red add to the chakka eriseri. This curry is very tasty.

Serve with rice.

I tried with the frozen raw jack fruit and the chakka eriseri came out very well..

Olan

2013-09-10T06:06:00.000-07:00

Olan

Olan is a Kerala recipe. It is very simple recipe. This is one of the curries for festival days in Kerala.

Prepare Time.......................10 min
Cook time..............................10 min
Serve.....................................4
Ingredients

Olan

White Pumpkin.(Elavan)Chopped into pieces)...........1cup

Yellow pumpkin.(Mathan)Chopped into pieces).........1cup

Black Eyed Peas (van Payaru)...................................1/2 cup

Green Chilies(Slit).....................................................4

Grated Coconut........................................................1/2cup

Coconut Oil..............................................................1tbsp

Curry Leaves............................................................few

Salt to taste

Method

Soak the black eyed peas into water for 5 hours.
Extract coconut milk by grinding the grated coconut. (half cup thick milk and half cup thin milk)
Boil the vegetables and black eyed peas with thin milk.
When the vegetables are cooked add salt and thick coconut milk,coconut oil and curry leaves.
Mix well.

Elevan Pachadi ( White Pumpkin Raita)

2013-09-09T19:52:00.002-07:00

Pachadi is an important element of the Sadya and festive occasions (Vishu, Onam, wedding)

Ingredients

Chopped White Pumpkin....................1 cup
Yogurt................................................1 cup
Mustard seeds....................................1 tsp
Red Chili............................................1
Grated Coconut...................................1/2 cup
Green Chili.............................................2

Method

Boil little water and add the eleven pieces and salt. Remove the water.
Grind the grated coconut with one chili and half tsp mustard seeds.
Add this with yogurt and cooked eleven pieces.
Heat a pan with ad mustard seeds and broken chili.
When it splutters add to the yogurt with cooked eleven pieces.

Potato Bajjias

2013-09-07T08:31:00.000-07:00

Prepare Time...10 min
Cook Time.......10
Serve.................5

Potato Bhajjias

Ingredients

Begal Gram flour.(Besan)......................... 1cup
Rice Flour.................................................1tsp
Red Chili Powder......................................1tsp
Asafetida...................................................a pinch
Salt to Taste

Method

Mix the flours chili, asafetida, salt with little water make a thick batter
Slice the potao thin
Heat a pan with oil, dip the potato slice in the batter and drop in the oil.
Deep fry them till golden
Serve with chutney

Pinapple Pachadi

2013-09-04T05:36:00.000-07:00

Pinapple Pachadi

Pinappale Pachadi

Prepare Time.....................5 min
Cook Time.........................5 min
Serve...............................3

Ingredients

Ripe Pineapple Pieces.......................2cups
Grated Coconut................................1cup
Red Chili..........................................4
Turmeric Powder..............................1/4tsp
Mustard ...........................................1tsp
Curry Leaves......................................few
Salt to Taste

Method

Boil pineapple, with turmeric and salt in 1/2cup water.

Grind coconut with dried 2 chilies to a fine paste.

Heat a pan with oil with mustard seeds red chilies (broken and curry leaves.

When it splutters add pineapple pieces and coconut paste.

The gravy should be thick and cover for 3 minutes in a low flame.

This is a sweet side dish.

Usually this dish would be one of the items in Sadya

Samayal Kurippukal

Bhaji with methi leaves

Hanuman (Mahwah temple)

Kulfi

Mirchi bhajjia

Different dishes. dhal,MeduvadaPaniyaram,Rasam ,usli, kozhakattai etc

Healthy Ladu.

Idli and Chutney

Arachuvitta Sambar

Netrankai Upperi

Badam/ Cashew Nuts Cake

South Indian Mixture

Diwali Recipes

Jangri

Microwavable Badam/ Almond/Walnut/Cashew Nuts Burfi

Halwa

Puli Inchi

Tamarind( imli), big lemon sizeInchi(ginger, ginger root) 1 big pieceHing(Asafetida) 1 tspTurmeric Powder 1tspMustard seeds 1 tspUrad dhal 2 tspOil 3 tsp Salt to Taste

Aviyal

Tomato Rasam

Vazhakai Podimas

Ada Pradhaman

Chakka koottu (Jack Fruit Curry)

Navaratri Naivedyam Bonda

Chakka Eriseri(Traditional Jack Fruit Curry)

Olan

Elevan Pachadi ( White Pumpkin Raita)

Potato Bajjias

Pinapple Pachadi

Tamarind( imli), big lemon size
Inchi(ginger, ginger root) 1 big piece
Hing(Asafetida) 1 tsp
Turmeric Powder 1tsp
Mustard seeds 1 tsp
Urad dhal 2 tsp
Oil 3 tsp
Salt to Taste