Tag Archives: Curry 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.


Coconut Chutney Dosa / Thengai Chutney Dosa

Coconut Chutney Dosa

Coconut Chutney Dosa


A Quick and Tasty Dosa!

I make this Coconut Dosa whenever I have excess Coconut Chutney  at home. It gives an unique taste to the dosa. Adding curry leaves make it even more tastier.


Dosa Batter – 3 Cups

Coconut Chutney – 1 Cup

Curry Leaves



1. In the dosa batter, add Coconut Chutney  and curry leaves.

2. Heat the dosa pan, using a ladle, pour the batter and make a round circle. Apply oil on the corners of the dosa. Heat the dosa until it is cooked on either sides.

Now, the Coconut Chutney Dosa is ready!

Serve. Side Dishes For Dosa & Idly

Note. Curry leaves increases the flavor of this dosa.

Recipe Reference. Chef Jacob

Palak Masala Pongal

Palak Brinjal Pongal

Palak Masala Pongal

A pongal with a twist - A flavorful combination of palak, brinjal, and dal!
I have tasted this pongal in my friend’s house. I wanted to try it out at home. She gave me the recipe and said the recipe is present in Chef Mallika Badrinath’s book. I tried it out, and it was very delicious.
The kids will like this pongal very much because of its subtle flavor. I have not tasted any greens pongal like this before. Absolutely, delicious pongal. Thank you Chef! If you have not tasted it before, try it out. You will definitely like it.

Rice – 1 cup

Yellow moong dal – 1/4 cup

Spinach – 2 bunches

Slitted green chillies – 4 to 7 nos.

Chopped onion – 2 nos.

Chopped tomato – 2 nos.

Chopped brinjal – 2 or 3 nos.

Grated ginger – 1/2 inch pieces

Garam masala powder – 1/2 teaspoon

Ghee – 3 tablespoons

Cumin seeds (seeragam) – 1 teaspoon

Cashew nuts – 2 tablespoons

Curry leaves – 10 to 12 nos.

Salt – as desired


1. In a pan, dry fry rice and Yellow moong dal until it becomes slightly brown.

2. In a cooker, heat oil. Add green chillies, onion and fry until they become translucent. Add brinjal and tomato. Fry well and then add spinach.

3. When spinach has boiled well, add grated ginger, garam masala powder, and salt. Add 4 to 5 cups of water.

4. When water boils well, add rice and Yellow moong dal. Boil for 10 minutes.

5. Meanwhile, fry cumin seeds, cashew nuts, and curry leaves in Ghee. Add the fried cumin seeds, cashew nuts and curry leaves to the pongal. Garnish the pongal with the remaining Ghee.

Now, Palak Masala Pongal is ready!!!

Serve: Chutney (Side Dishes For Dosa & Idly), Sambar (KUZHAMBU, SAMBAR & RASAM)

Beetroot Thogayal | Beetroot Chutney | Easy Beetroot Recipes

Beetroot Chutney
I like beetroot a lot. Most of my friends frown their face when they hear about beetroot recipes. For some reason, I like them. I do not know if it is because of its color, smell or taste but I like it. Only after my wedding, I started liking it.

Whenever I buy beetroots, I make Beetroot Curry – Sweet Version and beetroot sambar. Very rarely I make Beetroot Halwa because Gj is not fond of desserts or sweets. My mom, who is here with me for few days, made this recipe last Monday and I just loved it. I had it continuously for two days with rice for lunch. It tasted yummy even Gj liked it. I thought I should note down the recipe and document it here. So here goes the recipe for Beetroot Thogayal…

Beetroot Chutney
Preparation Time. Less than 10 minutes
Cook Time. 15 minutes
Recipe Cuisine. South Indian
Recipe Category. Lunch
Recipe Adapted. Uma Devarajan
Serves. 4


Beetroot – 5
Red Chillies – 7 (add more if you want it to be more spicy)
Coconut (grated) – 1/2 cup
Tamarind – small lemon size
Salt – as desired
Curry Leaves – 4 leaves
Oil – 4 teaspoon

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

Beetroot Chutney


1. Peel off the beetroot skin. Cut them roughly into small pieces. In a wide-bottomed pan, heat oil. Add red chillies and curry leaves. Lower the flame, add beetroot pieces, and stir well for 5 minutes.

Beetroot Chutney

2. Add grated coconut, salt, and tamarind and sauté well. Let it cool down completely. Then grind it well in a blender without adding water.

Beetroot Chutney

Now, Beetroot Thogayal/Beetroot Chutney is ready!

Serve. Boiled rice.

Beetroot Chutney


  • You can increase or decrease the quantity of tamarind and red chillies as desired.
  • If you find grinding is difficult, add very little water.

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.

Til Chutney (Ellu)

Til Chutney (Ellu)

Til seeds with spices makes an exciting dip!
Til chutney goes well with dosa and idly. It is a very popular chutney.


Til seeds – 2 tablespoons

Grated coconut – 1/2 cup

Red chillies – 2 to 3 nos.

Tamarind paste – gooseberry size

Curry leaves – 3 to 4 nos.

Mustard seeds – 1/4 teaspoon

Oil – 1 teaspoon

Salt – as desired


Til Chutney

Til Chutney Served With Dosa



1. Fry til seeds in a dry pan until it turns light golden color and cool it. Make sure you do not burn it because it will change the taste completely.

2. In the same pan, heat 1 teasoon oil, add mustard seeds and curry leaves. Let it sizzle. Switch off the stove.

2. Grind til seeds, tamarind paste, coconut, red chillies, and salt to a fine paste.

3. Garnish the chutney using the mustard seeds and curry leaves.

Now, Til Chutney is ready!!!

ServeDosas & Idlis and Snacks & Starters

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