Tag Archives: coriander leaves

Kambu Adai |Pearl Millet Pancakes |Pearl Millet Adai

Kambu Adai


A very healthy and tasty adai!

I make Kambu adai very often at home as it is very good for health. I wanted to take pictures all the time when I make it, but somehow I miss it every time. This time I made sure to take pictures as much as I could and here I am with the tasty Kambu Adai recipe. Try it out and you will like it. It is not difficult at all.

Beginners, you may refer “How to buy and store toor dal?” as a quick reference.


Kambu (Pearl Millet) – 1 cup
Channa dal(Kadalai paruppu) – 1/4 cup
Toor dal(Thuvaram paruppu) – 1/4 cup
Urad dal(Ulutham paruppu) – 1/2 cup
Small Onions (finely chopped) – 7 nos.
Red chillies – 2nos.
Saunf Powder (sombu thool) – little (optional)
Coriander Leaves (finely chopped) – 1/4 cup
Curry leaves(Karuvepillai) (finely chopped) – 1/4 cup
Asafoetida (Perungayam) – a pinch
Salt – as desired
Gingelly Oil – as desired

Note. The ingredients shown will vary with the original quantity.


1. Soak pearl millet (kambu), Channa dal(Kadalai paruppu), Toor dal(Thuvaram paruppu), and Urad dal(Ulutham paruppu) in water for about 2 hours.

2. Drain the water and add a pinch of asafoetida and red chillies and grind it coarsely. Add little water if necessary.

3. Finely chop the onions, curry leaves and coriander leaves.

4. Add saunf powder (sombu thool), chopped onion, curry leaves, coriander leaves, and salt to the batter and stir well.

5. Heat a dosa pan. Take a ladle full of batter and spread it in a round shape. Apply oil on the sides of the adai. When adai is cooked on one side, flip it over and then cook on the other side too.

Now, Kambu Adai is ready!

Serve. Coriander Coconut Chutney, Ginger Chutney, Hotel Style Coconut Chutney, Til Chutney (Ellu), Kothamalli Thogayal/Coriander Thogayal, Tomato Mint Chutney – No Coconut, Tiffin Sambar 


  • Do not grind the batter finely.
  • Once you spread the batter into round shape, you can add chopped onions on top of it and then carefully flip it over when one side of the adai is cooked. You can also fry the onions separately and add it to the adai when one of its side is getting cooked. Fried onions gives a good flavor compared to the raw onions.


What is the difference between Kambu Adai and Kambu Dosa?

Kambu Dosa – Have to ferment the batter overnight.
Kambu Adai – Batter can be used instantly to make adai. No fermentation is needed.

Avocado Egg Salad Sandwich | Easy Avocado Recipes

Avocado Egg Salad Sandwich 



We are a big fan of Avocados. When we visit any Mexican restaurant, our first preference would be to order Guacamole along with any other dishes that has avocados in it. Even when I buy Avocados for home, Guacamole would be my first choice. Last time, Gj had bought plenty of avocados and all were ripen at the same time. One day, I made Guacamole, next day I made Avocado milkshake, the day after next I madeAvocado chappathi and then I had two more avocados left. I wanted to try out something different.
When I looked for Avocado recipes, I bumped upon this Avocado Egg Salad Sandwich on Cookingandme website. I loved the pictures. I had all the ingredients at home. Then, what is the need to wait? I tried it out and it came out very well. First time when I made this recipe, I used all the ingredients listed in the recipe. It came out very well. Another time, I made the same recipe omitting boiled eggs, avocados, coriander leaves, and spring onions (I actually forgot to boil the eggs…). Again, this combo also came out very well. This recipe can be adapted to your taste. Try it out and you will know!

Preparation time: 10 minutes
Cooking time: 5 minutes
Makes: 4 sandwiches (serves 2)

Avocado Egg Salad Sandwich


Boiled eggs – 3 nos. (optional)

Greens like watercress leaves, baby spinach etc. – a small bunch. I used salad spinach.

Coriander leaves (cilantro) – 3 sprigs (optional)

Spring onions – 3 sprigs (optional)

Ripe avocado – 2 nos.

Lime juice – few drops

Any salad dressing or mayonnaise – 2 tbsp (I used sweet onion)

Black pepper powder – 1 tsp

Salt – as desired

Bread – 8 slices (if you want, you could trim the edges)

Butter – 2 teaspoons (optional)

Note. The ingredients shown will vary with the original quantity.


1. Wash and chop the salad spinach. Crumble the boiled eggs with a fork. In a mixing bowl, add the avocado flesh, chopped salad spinach, crumbled eggs, coriander leaves, spring onions, salt, pepper, and any salad dressing. Mix well. Finally, add lemon juice. Mix again.

Avocado Egg Salad Sandwich

2. You may toast the bread and spread butter on one side of the bread. This is optional. Then, apply the avocado spread on top of the toasted bread and place another toasted bread on it.

Avocado Egg Salad Sandwich

Now, Avocado Egg Salad Sandwich is ready!

Broad Beans Packs (Avarakkai Packs) | Broad Beans Recipes | Avaraikkai Recipes

Broad Beans Packs

A healthy and tasty lunchbox recipe!
I have always made sambar and poriyal using broad beans. I learned this recipe from Actress Viji and tried it out at home. It turned out to be a blockbuster hit in my family. It is definitely a lunchbox recipe. I am not a very big fan of coriander seeds but in this recipe, I liked the crunchiness of coriander seeds the most. When you eat this Broad Beans Pack, in between you get a crunchiness when you bite coriander seeds. So, just try out this tasty Broad Beans Pack and enjoy its crunchiness.

Preparation Time. 15 minutes
Cooking Time. 45 minutes
Recipe Category. Main Course
Recipe Cuisine. Indian
Serves. 2


For Chappathi

Wheat flour (Godhumai) – 1 cup

Salt – 1/2 teaspoon

Warm water – 1/2 cup (As required)

For Broad Beans Packs

Chopped broad beans – 2 cups

Chopped onion – 1 no.

Chappathi – 3 nos.

Eggs – 2 nos.

Curry leaves – 5

Mustard seeds (kadugu) – 1 teaspoon

Coriander seeds – 1 teaspoon

Chopped green chillies – 2 nos.

Chopped coriander leaves – 1/2 cup

Turmeric powder – 1/2 teaspoon

Chilli powder – 1 teaspoon

Salt – as desired

Oil – as desired

Note. The ingredients shown will vary with the original quantity.


Check out “Chappathi recipe to know how to knead the dough, make balls, roll out the chappathi, and also cook the chappathi”.

To Make Chappathi 

1. In a large bowl, add all the ingredients under Chappathi and knead it well. Keep it aside for 20 minutes.

Broad Beans Packs

2. Make small balls out of the Chappathi dough. Then, in a hard surface, roll out the Chappathi into a round and flat Chappathi.

Broad Beans Packs

3. In a pan, put Chappathi and heat till you see small brown spots on the Chappathi. Flip it over and heat on the other side also. Chappathi is ready!

Broad Beans Packs

To Make Broad Beans Packs

1. In a pan, heat oil. Add mustard seeds and wait till it pops out. Then, add curry leaves, onion, and green chillies. Fry until onions become transparent. Now, add coriander seeds, broad beans, and salt. Fry for few minutes until broad beans becomes soft.

Broad Beans Packs

2. Add turmeric powder and chilli powder and fry for 2 minutes. Add 1/4 cup of water. Sprinkle coriander leaves. Close the pan using a lid. Now the stuffing is ready.

Broad Beans Packs

3. Beat the eggs in a bowl. Add little salt. Now, dip the Chappathi in the beaten eggs and then fry it in a pan.

Broad Beans Packs

4. Place the broad beans masala in the middle of the Chappathi and first roll its corners. Then, roll the Chappathi sides inwards.

Broad Beans Packs Now, Broad Beans Packs is ready!!!

Broad Beans Packs

Serve.  You do not need a sidedish for this recipe.

Coriander Coconut Chutney | Kothamalli Thengai Chutney

Kothamalli Thengai Chutney


Preparation Time: 3 minutes
Cooking Time: Under 5 minutes
Makes: 2 persons
Recipe Category: Accompaniment for Idly/Dosa
Recipe Cuisine: Indian

Kothamalli Thengai Chutney

Coriander Coconut Chutney is very easy to make. I love to have this chutney mainly with idly and dosa roast. Sanvi also loves this chutney so much. Whenever I feel very lazy to cook and have guest at home, I make this chutney.  This chutney would be loved by all. Occasionally, I have it along with rice. I can say this is a multi-purpose dish which serves as a chutney for idly/dosa and Thogayal for rice. In my childhood days, when I go to my athai’s (aunt) house, she would make soft idlis and this chutney. I would happily eat about 6 to 7 idlis. Whenever I eat this chutney, I think of my athai for a minute or so.

Kothamalli Thengai Chutney


Coconut – 1/2 cup
Coriander leaves – 1/2 cup
Roasted gram (pottukadalai) – 1/4 cup
Ginger – just a small piece
Green chilli – 1 no. (add more,if required)
Salt – as desired

To Season

Mustard seeds (kadugu) – 1/2 teaspoon
Urad dal (ulutham paruppu) – 1/2 teaspoon
Asafoetida/hing (perungayam) – a pinch

Note. The ingredients shown will vary with the original quantity. 

Kothamalli Thengai Chutney


1. Grind coconut, roasted gram, green chilli, ginger, coriander leaves and salt  to a smooth paste. Transfer it to a bowl.

Kothamalli Thengai Chutney

2. Heat 1/2 teaspoon of oil and add mustard seeds. When it splutters, add urad dal and curry leaves. Now add this seasoning to the ground mixture and stir once.

Kothamalli Thengai Chutney

Now, Coriander Coconut Chutney is ready!

Serve. Goes well with Idly and Dosa. Also goes well with rice and can be eaten with the following recipes:
Kovakkai Fry / Tindora Fry, Simple Cabbage Curry, Plantain Poriyal, Avarakkai Verkadalai Poriyal, Beetroot Curry – Sweet Version, Brinjal Rajma Masala,Brussels Sprouts Stir Fry,Dry Spiced Cabbage,Turnip Poriyal

Kothamalli Thengai Chutney


  • Use fresh coconut. Tender coconut will give a better taste.
  • Do not use the brown scrapings of the coconut. It will change both the color and taste of the chutney.
  • You can use the stem of the coriander leaves for this chutney.

Kothamalli Thogayal | Coriander Thogayal | Kothamalli Thuvayal

Kothamalli Thogayal

In California, we get coriander leaves at a lower price compared to East-Coast. Usually I buy four bunches of coriander leaves for 2 weeks. I make Kothamalli Thogayal every week. One week I ‘ll make this Kothamalli Thogayal and the other week, I would make Kothamalli Thogayal with Curry Leaves. However, I do not get curry leaves often here. When it comes to non-vegetarian, I’ll make Coriander Chicken Curry/Malli Chicken. This Kothamalli Thogayal goes almost with most of the dishes like Idly, Dosa, Rasam, Curd Rice, Sambar and also with rice. Mostly, I have it with rice.

You can also refrigerate it for 2 days. When I know I will have a busy schedule for next 2 days, I will make this Thogayal and refrigerate it. There are several ways to make Kothamalli Thogayal and this is one of the easy and simple recipes. I will share more versions of Kothamalli Thogayal soon.

Kothamalli Thogayal
Preparation Time. 5 minutes
Cooking Time. 8 minutes
Recipe Category. Side dish
Recipe Cuisine. Indian
Serves. 3


Coriander Leaves – 3 cups
Urad Dal – 4 tablespoon
Red Chillies – 7 to 8 nos.
Tamarind – 1 Small Gooseberry Sized
Asafoetida – A Pinch
Salt – To Taste
Oil –  2 teaspoon

To Season

Mustard Seeds – 1/2 teaspoon
Oil – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.


1. Wash the coriander leaves well. Discard the thick coriander stems, and use only the coriander leaves and thin coriander stems. Heat oil in a pan and add urad dal and red chillies. Fry till the urad dal turns golden brown, and then add the washed coriander leaves and coriander thin stems. Fry for two minutes. Let it cool down. Then grind it along with tamarind, salt, and asafoetida without adding water. The ground mixture should neither be like a paste nor too thick.

Kothamalli Thogayal2.  In a small pan, heat a teaspoon of oil. Add mustard seeds and let it splutter. Then add the coriander paste and fry for three more minutes. Let the Kothamalli Thogayal cool down.

Kothamalli Thogayal

Now, Kothamalli Thogayal is ready!

Serve Kothamalli Thogayal with rice, Idly and Dosa.

Kothamalli Thogayal


  •  If you are planning to keep the Kothamalli Thogayal for a week or so, then add more oil. Oil will prevent it from getting spoiled.

Paneer Vegetable Mint Curry

Paneer Vegetable Mint Curry

Paneer Vegetable Mint Curry


Boiled Peas – 100gm

Boiled & Chopped Carrot – 100gm

Boiled & Chopped Beans – 100gm

Paneer – 100gm

To Fry and Grind:

Mint Leaves – 1 Bunch

Coriander Leaves – 1/2 Bunch

Curry Leaves – 1/4 Bunch

Slitted Green Chillies – 4

Ginger – a Lemon Size

Galric – 5 Cloves

Onion – 3

Tomato – 4

Oil – 1 Tablespoon

To Season:

Cumin Seeds (Seeragam)  – 1 Teaspoon



1. Heat oil in a pan. Add onions and fry for 2 minutes. Add ginger garlic paste and fry till the raw smell goes off. Add tomato followed by green chillies. Fry for few minutes.

2. Add coriander leaves and mint leaves and fry for 2-3 minutes. Switch off the stove and cool it down.

3. Once the mixture is cooled, grind it in a blender.

4. Heat oil in a pan and add cumin seeds. Once the cumin seeds splutter, add the ground mixture. Boil well and then add Paneer cubes followed by boiled vegetables. Cook once again for 3-4 minutes.

Now, the Paneer Vegetable Mint Curry is ready!

Serve. Chappathi, Pulao, Dosa, and Friedrice.

Learned from Koodal Website

Shahi Vegetable Kuruma

Mixed Vegetable Curry

Shahi Vegetable Kuruma

Mixed veggies in a rich creamy gravy!
Whenever I have surprise guests at home, I make this recipe blind-folded. I can never go wrong in any of the steps. Even if you go wrong anywhere, the cashew-badam-pistachio paste will take care of it. 
Shahi Vegetable Kuruma is a blessing for the beginner cooks.
Definitely, one of my favorite recipes. My family likes this recipe a lot. Needless to say, this recipe is a BIG HIT in my kitchen. 

Almond, pistachio and cashew paste – 3 tablespoons

Small onion – 1 no.

Bay leaves – 4 nos.

Clove – 1 no.

Green chillies – 2 nos.

Ginger and garlic paste – 2 tablespoons

Vegetables – Cauliflower, Mushroom, Brussel Sprouts, Beans, Corn, Carrot etc.

Garam masala – 1 tablespoon

Paneer cubes – 1 cup

Cream – 1 cup

Coriander leaves – a handful

Mint leaves – a handful

Oil or ghee – 2 tablespoons

Salt – as desired



1. In a pan, heat oil or ghee. Add bay leaves, cloves, green chillies, and ginger garlic paste. Saute till the raw smell goes off.

2. Now add onions and saute well. Then transfer it to a mixie and grind along with coriander leaves and mint leaves.

3. In the same pan, add vegetables, ground onion and coriander paste, and salt. Now add garam masala and saute it for few minutes until vegetables are cooked. Add little water if needed.

4. Finally, add Paneer cubes, cashew, Almond and pistachio paste and cream. Sim the fire and cook for 3 minutes.

Now, the Shahi Vegetable Kuruma is ready!!!


Serve: Rotis,Parathas & Puris, Pulao,Biriyani & Friedrice