Tuesday, 3 December 2013


After a long time i am blogging,was busy in other isssues,studying hard and am unable to post receipes..I want to post some lunch box recipes which will be useful..because normally we used to think what i have to cook for today's lunch????so i will try to give some receipes here which i heard,read and also learned from my mom&sisters.

Traditional temple style puliyodharai is a very famous,mouth-watering receipe.
The flavor and texture of puliyodharai  prasadam offerings at temples are extra-ordinaryand there is ,no words to explain.

Here is the receipe:


To Grind
Cumin seeds-1 tsp
Coriander seeds-2 tsp
Channa dal/kadala paruppu-1 tsp
urad dal/ulutham paruppu-1 tsp
Fenugreek seeds-1/4 tsp
Black Pepper seeds-1 tsp

Dry roast the above ingredients in a pan without oil and grind it to a semi-coarse powder without adding water and keep it aside

Groundnut-1/2 cup
Mustard seeds-1/2 tsp
Curry leaves-5 -7 leaves
Tamarind extract-1 cup(soak 1 small lemon shape tamarind in slight hot water for 5-10 minutes,later squeeze the juice)
Turmeric powder-1/2 tsp
salt-required amount
Sesame oil-2 tsp
Red Chillies(coarsely powdered)-4 (according to your spice level)


1.Heat oil in a pan ,add sesame oil ,musard seeds,1/4 tsp channa dal,groundnuts,curry leaves.Fry it for a minute.

2.Now add red chillies(powdered),turmeric powder,tamarind extract.Let the tamarind juice gets boiled for some mins.

3.Once the boiling stage comes,add the grounded powder,salt to it.Mix it well and let it boil until the gravy consistency becomes thick.

Note:For extra-ordinary taste you can also add hot sesame oil while mixing puliyodharai curry with rice.

Karunai Kizhangu fry

It's a very simple receipe and easy to prepare.

Karunai kizhangu/yam-250 gms
Turmeric powder-1/2 tsp
Red chilli powder-11/2 tsp
Rice Flour-2 tsp
Oil-required amount
Salt -required amount
Coriander Powder-1/2 tsp

1.Remove the skin of karunai kizhagu/yam and cut ito slices(not too thin or thick).

2.Boil water along with turneric powder,add the karunai kizhangu slices to it.Let it cook until the slices becomes soft but it maintains the shape.keep it aside.

3.In a bowl,add red chilli powder,rice flour,coriander powder,salt,required amount of water to make a thick paste.

4.Apply this masala on both the sides of karunai kizhangu slices and let it marinate for say 10-15 minutes.

5.Heat oil in a pan,place the kizhangu slices and turn on both the sides until the kizhangu/yam gets golden brown colour.

6.Serve it hot with Puliyodharai receipe.

Note:you can also add garam masala powder if you want different flavour and taste.


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