Marinated Kathirikkai



1. Big Purple Kathirikkai – 1

2. Red Chilli Powder – 2 tspn

3. Garam Masala Powder – 1 tspn

4. Curd – 1/2 Cup

5. Salt – 1 tspn


1. Mix Red Chilli powder, garam masala powder, curd and salt and keep it aside.

2. Cut Kathirikkai into thin round slices.

3. Paste the above mixture on both sides of each Kathirikkai slice and leave it aside for an hour.

On the Stove:

1. Heat dosa pan.

2. Toast each marinated Kathirikkai slice separately on the dosa pan with 2 drops oil. Toast both sides till brinjal gets cooked.

Serve Hot.

(Tip : Toast brinjal just before eating. Otherwise, it will be soggy, if toasted earlier)


Pattani Sundal


Pattani – 1/2 Kilo

G.Chillies – 1-2

Salt – 1 tspn

Lemon – 1

Grated Coconut – 2 tbspn

Pre – Cooking:

1. Boil pattani with water and salt.

2. Run G.Chillies ans salt in a mixie.

On the Stove:

1. Heat Oil in a pan. Add mustard seeds and curry leaves and let them splatter.

2. Add boiled pattani without water and mix.

3. Add ground G.Chillies and mix.

4. Squeeze lime juice in this mixture.

5. Garnish with grated coconut.

(Same method can be used to make Channa Sundal (Channa has to be soaked overnight in water) & Motchai Sundal)

Kathirikkai Poriyal



Kathirikkai – 1/2 Kilo

Salt – 1-2 tspn

Red Chilli Powder – 2 tspn

Turmeric Powder – 1 tspn

Curd – 1 Cup

Pre – Cooking:

Mix all the above ingredients and keep it aside for half an hour.

On the Stove:

1. Heat Oil in a pan. Add Mustard seeds and curry leaves.

2. Add the soaked mixture and mix well. Simmer heat.

3. Close pan with a lid and open and check on it every 1 minute.

4. Keep mixing till Kathirikkai gets cooked.

Serve Hot.

Pavakkai Poriyal



Pavakkai – 2 – 3 nos

Onion – 2 nos

Cumin Seeds – 2 tspn

Red Chillies – 4-5

Roasted Gram (Pottu Kadalai) – 2 tbspn

Grated Coconut – 2 tbspn

Salt – to taste

Pre – Cooking work:

Grind Roasted Gram, Cumin Seeds, Salt, red chillies and coconut. Keep the ground mixture aside.

On the stove:

1. Heat Oil in a pan. Fry cut onions till pink. Keep aside.

2. In the same pan, add some more oil and heat. Fry cut pavakkai till color changes from dark green to brownish green. This will take some time. It will take about 10-15 minutes.

3. Once pavakkai is fried, add fried onion and mix.

4. Add the ground mixture in the end and mix once.

5. Season with mustard seeds and Urad dhal.

Avarakkai with Coconut & Cumin seeds



Avarakkai – 250 gms

Coconut – 2 tbspn

G.Chillies – 2

Cumin Seeds – 2 tspn

Mustard seeds & Urad dhal for seasoning

Pre- Cooking:

1. Grind Cumin Seeds, G.Chillies, Coconut & Salt

2. Cut and boil avarakkai.

On the Stove:

1. Fry Oil in a pan. Add Mustard seeds, Urad dhal and curry leaves. Let mustard seeds splatter and urad dhal turn light brown.

2. Add boiled avarakkai and mix.

3. Add ground mixture and mix once.

Serve Hot.

Mushroom Kuzhambu



Mushroom – 1 Cup

Small Onions – 1/2 Cup

Tomatoes – 2 Big

Curry Leaves – 1 Cup

Garlic – 4 Cloves

Green Chillies – 2

Red Chillies – 2

Ginger – 1/2 inch

Grated Coconut – 2 tbspn

Tamarind – 1 lemon size

Salt – To taste

Pre – Cooking Work:

1. Heat 1 tspn Oil in a pan. Fry Garlic, Ginger, Tomatoes, G.Chillies, R.Chillies and Curry Leaves till tomatoes’ juice gets absorbed.

2. Cool the mixture.

3. Grind Mixture in step 1 along with grated coconut and tamarind. Keep it aside.

On the stove:

1. Heat Oil in a pan. Add mustard seeds and Urad dhal. Let mustard seeds splatter and Urad dhal turn light brown.

2. Then, add small Onions. Fry till pink.

3. Add Mushroom and fry well.

4. Then add ground mixture and keep frying till you get the masala aroma.

5. Add salt and needed water.

Serve hot.