Ridge gourd tomato Churning/Peerkangai Masiyal

Ridge gourd is basically from same family of cucumber.  It is recommended to have matured
ridge gourd because very young ridge gourd will make sometime back pain, cold. This is a
south asian seasonal vegetable available in the market. Mostly this vegetable is used for
making subji or kootu for Chappathi. This can be taken along with rice as well. Even the skin
can be used for making Thogayal. This is very good vegetable for health. It has just 18
calories per 100gm, hence even diabetes can consume without worry. Importantly it will
help to avoid skin diseases and eye problems. Let’s make churning using this vegetable along
with tomato.

Ridge gourd - 200 gm
Onion - 1
Tomato - 1
Curry leaves - 1 leaflet
Green chilli - 2
Asafoetida/hing - ½ tsp
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Mustard seed urad dal mix - 1 tsp
Chana dal - 2 tsp
Salt as required
Oil for seasoning
Heat a pan and add 4 tsp of oil.
Once oil hot, add 1 tsp mustard seed urad dal mix, 2 tsp chana dal.
Once mustard start splutter, add 1 leaflet curry leaves, 2 green chilli give a stir.
Then add 1 chopped onion and cook till onion become translucent.
Then add ½ tsp hing and give a mix.
Now add 200 gram of ridge gourd cut into pieces and give a mix, cook for 2 minutes.
As it is water content vegetable, it will release some water, at this time close with a lid and
cook for 3 minutes.
After three minutes, open the lid and give a stir.
Now add 1 chopped tomato and mix it.
Add ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder , required salt
and give a stir.
Again close with a lid and cook for another 3 minutes.
After 3 minutes, open the lid and give a stir. Just smash with your spatula if required.

Now the tasty ridge gourd tomato churning is ready to serve.

Ivy gourd/Tindora/Tondakaya/Kovakkai Fry/Coccinia grandis Shallow Fry

I never know that we can cook this ivy gourd until I moved out of my village. I don’t think in
my village anyone cook this.  I still remember that I used to pick this Ivy gourd fruit for
eating at my villages in my childhood. The taste of this fruit will be mixing sweat and little
sour. The fruit color will be in pink or red. It look beautiful. I recently know that having this
vegetable is very good for health. It is good for diabetes, reduces blood sugar, prevent

Ivy gourd - 200 gram
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - ½ tsp
Grated coconut - 2 tsp
Mustard seed, Urad dal mix - 1 tsp
Cumin seed - 1 tsp
Chana dal - 1 tsp
Curry leaves - 1 leaflet
Salt as required
Oil for seasoning
Cut 200 gram Ivy gourd in to small pieces. You can cut into round shaped or vertical.
Heat 3 tsp of oil in a pan. Once oil hot, add 1 tsp mustard seed, urad dal mix, 1 tsp cumin
seed, 1 tsp Chana dal.
When mustard seed start splutter, add 1 leaflet fresh curry leaves.
Then add ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder and give a
Now add cut Ivy gourd and stir to mix spices and ivy gourd together.
Now add salt as per your taste and mix it.
Keep it in medium flame and close with a lid. Cook this for 3 minutes.
No need to add water as this vegetable will release enough moisture.
After 3 minutes, open and stir it.
Now add ½ tsp garam masala and stir it.
Close with lid again and cook for another 4 minutes.
After 4 minutes, open and give a stir.
Finally add 2 tsp grated coconut and mix it.

Now the tasty Ivy gourd Fry or Kovakkai poriyal is ready to serve.

Betel Leaf Rasam/Soup or Vetrilai Rasam வெற்றிலை ரசம்

Everyone knows the Betel leaves used for making paan. It has a special flavor due to its
combination taste of pepper and bitter. In India, Betel leaves is traditionally offered as a
mark of respect and auspicious beginnings due to its medicinal values. This leaves is one of
the main ingredient in ayurvedic medicine. To gain its full benefits it need to be consumed
without paan or areca nut.  Ok, We can make few recipes with betel leaves to gain the full
benefits, today I am going to make the Soup/Rasam with this leaves. Let’s get started.

Betel leaves - 4
Tomato - 1
Cumin seeds - 1 tsp
Black pepper corn - 1 tsp
Garlic pods - 6
Tamarind - 1 lemon size
Asafoetida - ½ tsp
Curry leaves - 2 spring
Turmeric powder - ½ tsp
mustard seed urad dal mix -1 tsp
Red chilli - 3
Ghee - 1 tsp
Salt as required
Remove the stems from 4 to 5 betel leaves and cut into pieces. Add them into a mixer jar and
make it to course paste.
In a mortar Add 1 tsp cumin seeds, 1 tsp black pepper corn, 5 to 6 garlic pods and crush it
In a bowl or pan, add 1/2 cup juice taken from 1 lemon size tamarind.
Add 1 chopped tomato, ½ tsp asafoetida, 1 leaflet curry leaves (break it before adding),
required salt, ½ tsp turmeric powder and give a mix.
Now add crushed garlic mix and give a stir.
Add 1 cup of water and give a mix.
Heat a sauce pan and add the raw soup/rasam we made and bring to boil.
At this time add a course betel leaves paste, and 1 cup of water and bring to boil in very low
flame until bubble started on top.
In parallel, add 1 tsp of ghee in a seasoning pan and melt. Once melted add 1 tsp mustard
seed urad dal mix.
Once mustard start splutter add 3 broken red chillies and give a mix.
Add this seasoning on the rasam and give a stir.
Finally garnish with 1 leaflet fresh curry leaves and switch off the flame.
Now tasty and healthy betel leaves rasam is ready to serve.

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Quail Egg Fry/Kaadai muttai fry

Quail eggs are notably smaller than duck and chicken eggs and are widely consumed around
the world. They have a higher yolk to white ratio which is absolutely healthier than chicken
eggs. Taste wise, it is same as chicken eggs. The most important health benefits of quail eggs
include their ability to improve vision, boost energy levels, stimulate growth and repair,
improve metabolism, reduce blood pressure, soothe allergies, cleanse the body, and prevent
chronic diseases. Its shell is very softer than chicken and cook faster. Lets see how to make
simple fry using this eggs.

Quail eggs - as per your wish (i took 7 to 8 for me).
Red chili powder - ½ tsp
Pepper powder - ¼ tsp
Turmeric powder - ¼ tsp
Salt as required
Curry leaves - 1 leaflet
Oil for seasoning
Add the quail eggs in a pan along with required water. Bring to boil in medium flame.After
10 mins switch off the flame and cool down.
Once cool down just remove the shell from eggs. Quail eggs shell very soft when compared to
chicken eggs. So handle smoothly.
Just make gashes on both sides of eggs.
In another pan, add ½ tsp red chilli powder, ¼ tsp turmeric powder, ½ tsp black pepper
powder required salt and mix it with few drops of water.
Now add eggs in this masala and mix it all together.
Add 2 tsp of oil in a pan and heat. Once oil hot add the eggs and stir it.
Wipe the excess masala with few drops of water from the pan and add into the eggs. Fry this
for couple of minutes.
Then add 1 leaflet curry leaves with eggs and fry it.

Now the tasty quail egg bite is ready to serve.

Horse Gram Chutney - Kollu Chutney

Horse gram also called as Kollu or Gana payir in Tamilnadu. Horse gram is normally used to
feed horses, though it also used in cooking. Horse gram has much medicinal values. It will
be very useful for weight loss. It is mainly harvested in India. It is an extremely drought-
resistant crop. Moderately warm, dry climatic conditions are suitable for its optimum
growth. It matures in 4 to 6 months. There are many varieties of recipes made using horse
gram in South India. It is also much consumed by poor people, hence it is not much popular
gram in the market. We can just cook with salt and eat. Also we can make use for chutney,
idly, sambar etc..We will see today on how to make chutney using horse gram.

Horse gram/Kollu - 1 cup
Grated coconut/sliced coconut - ½ cup
Red chilli - 5
Garlic pods - 7
Tamarind - a gooseberry size
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 2 spring
Oil for seasoning
Dry roast 1 cup of horse gram in a pan until golden in color. Once it is roasted well, you will
feel nice flavor comes from horse gram.
Transfer into a plate and cool down.
In a same pan, add 1 leaflet curry leaves , 5 red chilli and dry roast together.Transfer into the
same plate with roasted horse gram.
Now in the same pan, add ½ cup coconut and dry roast. Roast until the moisture of coconut
goes off. Transfer into the same plate.
Now add 7 garlic pods, 1 gooseberry sized tamarind, 1 tsp cumin seeds and dry roast. Roast
until, garlic become golden in color. Transfer this into the same plate.
Now add all roasted ingredients together in a mixer jar and blend without adding water for
½ minute. Once all ingredients mixed together as coarse powder, add ½ cup of water and
blend until become chutney consistency.
Transfer the ground chutney into a bowl.
In a seasoning pan, add 2 tsp of oil and heat. Once oil hot add 1 tsp mustard seed, urad dal
mix. Once mustard start spluttering add 1 leaflet curry leaves.
Now add this seasoning into the chutney and mix it.

Now the tasty chutney is ready to serve!