Field Beans/Val Beans/Mochai Poriyal

Mochai Poriyal is very simple and very easy to make. The recipe has been handed down from my great-grandmother’s kitchen. It makes a very interesting side dish and appears even in wedding feasts. It is also suited for packed lunches as it is a dry preparation.

Mochai (Field Beans) is a favourite bean among the people of Thirunelveli. It used to be available mainly during our so-called winter but is now available round the year.


Field beans/Val beans - 1 cup
Onion - 1
Mustard seeds - 1 tsp
Urad dal - 1tsp
Curry leaves - 1 leaflet
Chilli powder - 1 tsp
Turmeric powder - ¼ tsp
Salt for taste
Oil for seasoning


Pressure cook the field beans with salt for 4 whistle and keep aside. Allow to cool down.

Once the pressure goes out, remove lid and filter the boiled field beans.

Heat oil in a pan and add mustard seeds and urad dal. Add Curry leaves when mustard seeds start spluttering.

Add onion and stir it until it get translucent.

Now add field beans and stir it.

Add Chilli powder and turmeric powder and stir it.

Finally, add coriander leaves and serve it.

Try it. Post your comments and suggestions.

History of Mysore Pak

In 20th century, starting king Nalvadi Krishna Raja Wodeyar was reigning Mysore. Kagasura Madappa was a chief chef of palace Amba Vilas. The king was very interested in eating different kind of foods. So Madappa used to prepare different varieties of food and gave to King. King also appreciates him and give feedback.

It was another day at the Mysore Palace and the king was ready to have his lunch. His chief chef Madappa completed the preparation of  all the courses for the meal. But on the lunch that would be presented to the king, sweet was missing. So Madappa began to prepare a sweet. He got only gram flour (besan), ghee and sugar in his hand at that time. He made Kind of sweet Syrup. But ,By the time the King finished his lunch, the dish had cooled down to become a cake. The chef then served it hesitantly to the King. A delighted Krishnaraja Wodeyar asked what it was. Madappa, nervously named it 'Mysore Paka' . Paka in Kannada means a sweet concoction.

Then, the king was willing to share that sweet to his people. So he requested Madappa to open a new sweet stall at the outside of the palace. Madappa started his own sweet stall called Guru Sweets. Even today this shop is very famous for the Mysore Pak sweet.

Women in Mysore say that during the 10 days of Dasara festivities, they are meant to prepare at least 51 traditional items. And a platter of food and sweets without a bit of Mysore Pak in it, they say is incomplete.

Interesting right?

Coconut Chutney

Coconut is a popular ingredient in South Indian cooking, and South Indian coconut chutney makes the most of it. This mild chutney is not just the perfect companion for idlis (South Indian steamed rice cakes), dosas (South Indian rice and lentil pancakes), and uttapams (south Indian rice pancakes), it is the perfect accompaniment or side dish to lots of other foods. It also makes a terrific sandwich spread! 


Grated Coconut - 1/2
Fried gram - 1/2 cup
Green chilli- 5
Salt for taste
Mustard seeds - 1 tsp
Urad dal- 1 tsp
Curry leaves - 1 leaflet
Oil for seasoning


Add grated coconut, fried gram, green chilli and salt. Grind to fine paste.

Heat oil in a pan and add mustard seeds, urad dal and curry leaves.

Once the mustard starts splutter, add this mix into the ground chutney.

The tasty coconut chutney is ready.

Green Peas Poriyal / Green Peas Stir Fry

If you have never tried making Green Peas Stir-fry / Green Peas Poriyal / Pachai Pattani Poriyal, you really should! If I’m out of fresh vegetables to make a side-dish to pair up with rice, I turn to my trusty freezer and pick up the bag of frozen green peas.This is one of the easiest side dishes to make on any day of the week to pair it up with a lunch meal. This quick and delicious vegetable side dish adds color and nutrition to your meal. In this recipe, I have used lemon juice to add extra flavor to the dish to make it a little tangy. 


Fresh Green peas( not dried one) - 1 cup
Red chilli - 4
Pearl onion or Shallot - 10
Curry leaves - 1 leaflet
Lemon - ½
Mustard seed - 1tsp
Urad dal - 1tsp
Cumin seeds - 1tsp
Grated coconut - 3 spoon
Salt for taste.
Coriander leaves (optional)


Pressure cook the green peas with salt for two whistles and keep aside.

Heat oil in a pan. Once oil hot, add mustard seeds, urad dal, cumin seeds.

Once mustard start splutter, add chopped pearl onion, curry leaves and raw red chilli.

Once the chili aroma gets started add, cooked green peas and stir it.

Add lemon juice on it and stir it. Keep heat this mix for one minute.

Add a cup of water and boil till the water evaporate completely.

Finally add chopped coriander on top of it.

Now the green peas poriyal is ready.

The recipe can be used as a snack or side dish.

Try this recipe and post your comments, suggestions.

King/ Seer Fish Curry(Vanjaram meen Kuzhambu)

Meen Kuzhambu is famous in south India  and there are many versions of making this curry. We love this version of Kuzhambu and it’s a no fail recipe. We often buy fish and make this along with fish fry. The key to make good fish curry is the balanced amount of tamarind, spice powders and Salt. The freshly ground spices takes this curry to the new level.  It goes well with rice, Idli or Dosa and tastes the best next day! So make it bulk and keep it reserved for next day!


Seer/King Fish - 1kg
Tomato - 3
Pearl Onion or Shallot - 10
Onion -1
Garlic pods - 10
Ginger - 1 inch
Green chilli -2
Fenugreek seeds- 1tsp
Cumin seeds - 1tsp
Mustard seeds - 1tsp
Urad dal - 1tsp
Curry leaves - 1 leaflet
Turmeric powder -¼ tsp
Chilli powder - 1-1/2 tsp
Coriander powder - 3 tsp
Tamarind - 1 gooseberry size
Lemon - ½
Sesame Oil for seasoning
Coriander leaves chopped - 4spoon
Salt for taste


Wash the fish and mix little salt. Chop onion and tomato. Keep aside.

Add oil in a pan and heat. Once oil hot, add mustard seeds, urad dal, cumin seeds, fenugreek seeds.

Add Curry leaves and Green chilli once fenugreek seeds become golder color and mustard starts splutter.

Add Garlic pods and Chopped Ginger and fry it until the raw smell goes out.

It's the time to add onion and stir it.

Once the onion becomes translucent, add Chopped tomato and stir it. Keep heat until the tomato becomes mushy. Now add Salt.

Now add Tamarind extract and stir it. Add Chilli powder and Coriander powder.

Whenever using coriander powder, use double the quantity of chilli powder.

In this recipe, tamarind quantity is reduced and increased tomato and lemon for different taste.

Now add enough water and lemon juice and boil it for 5 minutes.

Add Fish now and stir it gently.

Usually Fish will cook quickly. So after 5 to 10 minutes put coriander leaves on top and switch off the flame.

Now the excellent Seer fish curry is ready.

This gravy is suitable for rice, chappati, dosa, idli.

Try this and post your comments and suggestions.

Brussels Sprouts - Indian Style Dry

Here is another quick side to add to your bowl. Brussels Sprouts pan roasted with whole cumin and mustard seeds, turmeric and garam masala. If you don’t have whole seeds, use ground spices.

Brussels Sprouts is another one of those veggies where I want to do more with it other than roasting it in the oven. I’ve added it to curries and Dal, caramelized it with maple + spices and more. This version is a simple Brussels Sprouts Subzi (Indian dry veggie side), which is simply spiced but packs a ton of flavor. Serve as a part of your favorite Indian meal bowl with Dals or curries and Rice/ flatbread. 


Sprouts - 1/2kg
Onion - 1
Curry leaves - 1 leaflet
Green chilli-2
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Urad dal - 1tsp
Oil for seasoning
Turmeric powder - 1 pinch
Chilli powder - 2 tsp
Garam masala  -½ tsp
Salt for taste.


Cut the Sprouts into half's. Keep it in warm water for 10 minutes.

Heat oil in a pan. Once oil hot, add mustard seeds, cumin seeds and urad dal.

Once the mustard starts splutter, add curry leaves.

Once curry leaves fried add chopped onion and green chilli.

Once onion gets translucent, add sprouts and stir it. Keep it for 3 minutes.

Add turmeric powder, Chilli powder, Garam masala and salt. Stir it. Keep heat for another 2 minutes.

Add ½ tumbler of water and heat it till the water evaporate.

Now the tasty Brussels sprouts dry is ready.

Try this recipe. Post your comments and suggestions..

Going to buy Fish? How to choose quality Fish?Just read and get tips!!!

You would hear that eating Fish is healthier than eating Mutton, beef, pork, chicken. Yes Its True..

Lets know about medicinal properties and benefits of Fish first.

In an average 18% of the total weight of fish is protein. Like other Proteins, Fish protein also
provides the required power to the human body, body's metabolism, necessary Amino acid and
increase the immune system.

A normal person required at least 1g protein per 1 kg of body weight and a growing child needs 1.4g.
 A pregnant women required additional 15g protein and feeding women required 25g additional
protein per day. Amino acids such as lysine and methionine is at a higher level in fish. Fishes are
 categorized based on its fat level. If the fat is less than 5%, then it is called as low fat fish else it is
called fatty fish.

Anchovy, Pomfret, Emperor Fish,etc. are low in fat. Seer , Dolphin, Sardines,etc. are fatty fish.

Fat in Fish can be digested easily. Unlike cholesterol, fat in fish will not make block in blood vessels
since fish are rich in amino acids. So recommended non veg for heart patient is only Fish.

Some medicinal properties of Fish

  1. Fish is a special non veg for healthy life. Having fish in the diet frequently can lead maintain the brain activity and avoids many syndromes.
  1. Omega 3 fatty acids in fish help children's brain development and better eyesight.

  2. Eating Fish will avoid the blood clots. So it reduces the heart disease and stroke. Also, it will elongate the Artery and avoids the blocks by cholesterol.

  3. Omega 3 fatty acids from the Fish will reduce the mouth, esophagus, colon, ovarian, breast and prostate cancer from 30% to 50%

  4. Calcium, Phosphorus and Magnesium minerals in Fish helps in bone growth, iron helps to increase RBC (Red Blood Cells), manganese, zinc and copper helps to increase the hormones, Iodine greatly helps to protect against disease Goiter

  5. Women’s can avoid premature birth during pregnancy by eating fish. It increases the milk and strengthen the bones.

  6. Eating fish reduces the risk of asthma in children.

  7. Omega-3 fatty acid in fish reduces stress for seniors.

  8. Habitation of eating fish will avoid bone weakness, scabies and the diseases which will be caused by the body resistance.

We can say n no of medicinal benefits by eating fish. Other than fish Shrimp,
Crab sea foods also having its own medicinal benefits.

Okay! Lets see how to check the quality of fish while buying..

Two methods are available.

One- By Tory meter

Second- By checking the color, smell, eye, Gill, condition

If it is quality Fish,

The body of the fish will look shiny like a mirror.

  1. The quality fish will have Marine algae smell.

  2. Eyes will be glowing and the eyes will be Cumulus.

  3. Gill should be in blood color.

  4. The fish's belly should not be swollen.

  5. If we press the fish with the finger, the muscle should be in stiffness

onion chutney vengaya chutney recipe

Onion chutney is a great accompaniment to idli, dosa, upma and even appams. It is very common in all South Indian homes. I make this onion chutney for dosas and idlis once in a week. I love this chutney even as a spread for sandwich.Though I have used pearl onions, you can use big onions also to prepare this chutney. 


Tomato - 2
Pearl onion - 15 to 20
Red chilli - 4
Tamarind - one gooseberry size
Mustard seeds - 1tsp
Urad dal - 1tsp
Oil for seasoning
Salt for taste
Curry leaves - 1 leaflet


Peel the outer skin of thr pearl onion and chop the tomato.

Heat a pan and add oil.
Once oil hot, add mustard seeds and urad dal.

Once the mustard seeds start splutter, add onion and fry it. Once onion got translucent, add red chilli, tamarind and fry it.
After a minute, add chopped tomato.

Remove these fried mix and cool down. After that,put this mix into a blender and make it to smooth paste.
Now again heat a spoon of oil and add mustard seeds and curry leaves and fry it. Add ground paste once mustard starts splutter.

Now the tasty chutney is ready.
Post your suggestions and comments.

Pepper Cumin tomato Rasam Milagu seeragam Rasam

Seeragam Milagu Sathumadhu(rasam) or Jeera Pepper Rasam , is a spicy south Indian Sorbet that is usually taken as a detox medicine or when one is affected by cold and flu. Very simple rasam , takes about 15 minutes for the entire preparation. I'm going to show you the traditional way of cooking this rasam. 


Tamarind - Lemon size
Tomato -2
Turmeric powder - ½ tsp
Cumin seeds - 1tsp
Mustard seeds - 1tsp
Urad Dal - 1tsp
Black pepper - 1tsp
Red chilli - 3
Garlic pods - 5
Curry Leaves - 1 leaflet
Coriander leaves
Asafoetida powder - a pinch
Oil for seasoning
Salt for taste


Add slight hot water with tamarind and keep it for 10 minutes. After 10 minutes take the tamarind water extract.

You could use the toor dal water for this reason, for more taste. But optional.

Add chopped tomato with tamarind water and squeeze in your hand. Add tamarind powder and keep this mix for another 15 minutes.

Heat oil in a pan and add oil. Once oil hot, add mustard seeds and urad dal.

When mustard starts splutter, add cumin seeds and crushed pepper, crushed garlic, curry leaves , red chilli, asafoetida powder and fry it.

Once the raw smell of garlic goes out add, kept tamarind, tomato water and bring it to heat.

Once bubbles started out switch off the flame and remove Rasam from the stove.

Add coriander leaves on top of it now.

That's it, now the tasty Rasam is ready to serve.

Try it and post your suggestions and comments.

Brinjal/Egg plant with field beans curry (Kuzhambu)

The name of the dish itself tempts me a lot, I can survive for many days with this super tangy,delicious gravy prepared basically in tamarind extract and with other spices.My mom's signature dish, she also used to add drumsticks and potatoes incase if she run out brinjals in this mouth water tangy gravy.This gravy looks and sounds exactly like the tamarind based gravy prepared in chettinad cuisine.This gravy can stay for many days and tastes much more better the next day than the day they are prepared.


Field beans (Mocha kottai) - 1 cup
Brinjal(Egg plant) - ½ kg
Onion - 1
Tomato - 2
Coriander seeds - 1-1/2spoon
Fennel seeds - 1 spoon
Fenugreek seeds - 1-1/2 spoon
Black Pepper - 1tsp
Grated coconut - 4tsp
Cumin seeds - 1tsp
Garlic - 4 to 5 pods
Curry leaves - 1leaflet
Mustard seeds - 1tsp
Urad dal - 1tsp
Chilli powder - 2spoon
Turmeric powder - a pinch
Tamarind - lemon size
Oil for seasoning
Salt for taste.


Cut the brinjal as per the photo and Put into the water. So that it will not get the black color.

Heat a pan and fry fennel seeds, fenugreek seeds, black pepper, cumin seeds, coriander seeds and grated coconut.

Grind this fried ingredients to smooth paste by adding little water.

Heat two spoons of vegetable oil in a pan. Once oil heat, add mustard seed and urad dal.

Add Chopped onion, chopped garlic and curry leaves once the mustard seeds starts splutter. Fry onion until it gets translucent.

Add chopped tomato and salt, fry it until the tomato gets mushy.

Add the brinjal now and fry it for 5minutes. After that add tamarind extract and bring it to boil. After 3minutes add ground paste and stir it. Bring this mix into boil.

Add boiled field beans finally and boil for another 10 minutes.

Now the Brinjal/egg plant with field beans curry is ready.

Please post your comments and suggestions!!!