Search This Blog


There are two type of puluppu murukku we can make. One is adding lemon juice to the powdered rice flour and urad dhal powder, another is grinding rice by adding sour curd. Both taste so good. So today I am posting the first one, another one later.

Ingredients :

Rice Flour - 6 cups
Urad dhal - 1 cup
Green chillies - 20 chillies ( or as per your taste and make paste out of it)
Lemon - 6 (squeezed well)
Butter - 2 tbsp ( softened)
Oil for frying
Mustard for seasoning - 3 tsp
Salt as required

Method :

1. If you are using rice you can do this procedure ...Wash the rice , soak for 2 hrs . Drain rice and shade dry for 1/2 hr of until it has very little moisture. Then make fine powder out of it.
2. Roast the urad dhal to light brown and powder it. Sieve both the flour together. (You can store this flour in the box and use when needed).  Alternatively you can use rice flour (Idiyappam flour and ready made urad dhal flour)
3. Add all other seasoning and softened butter. Also heat oil in the vessel.
4. Add the Green chilli paste, lemon juice to the flour slowly and make a soft dough. Add water if necessary.
5. Put the dough to the murukku  press directly over the hot oil.  Turn over other side till slightly color changes. Drain to the tissue paper. And store in the Air tight container.

Note :

1. Taste the dough and Increase or decrease the sourness and spicy according to your taste.
2. You can always use store bought urad dhal powder and Idiyappam flour (rice flour) for the same mururkku recipe.  Home made and store bought both comes absolutely good.



Hope everyone had wonderful weekend. We had really rainy and very cold weekend. Since I am not ok with my health I did not do much in kitchen. So in the mean time I thought of posting this murukku recipe which was lying in my draft for so long time. Hope you will enjoy this...

Ingredients :

Raw rice - 5 cups
Moong dhal -2 1/2 cup
Roasted gram dhal - 2 1/2 cup
Chilli powder - 2 tbsp ( or adjust to your taste)
Butter - 4 tbsp
Salt as required

Method :

1. Roast the Moong dhal till the nice aroma comes.
2. Powder the rice and 2 dhal in the mixer. Sieve it and powder it until everything is done.
3. Add the chilli powder, salt and butter.
4. Divide the powder into 2 equal parts for first part add the water slowly and make softer dough.
5.Put the dough murukku maker press directly over the oil cook over the medium flame, turn over other side till slightly color changes. Drain to the tissue paper. And store in the Air tight container. Continue this until the dough is done.


1. Actually making powder in a mixer is really tough job.
2. So If your coming from India or if your in India you can send to the mill for making powder and use whenever you need it.
3. Since I did it in mixer it took long time and slightly the texture changed but the taste was same and totally good . All my friends really enjoyed it.



What else is so comforting in this cold winter other than soup !!!!! Yah today I am posting a simple delicious soup which is so healthy that you can make within few minutes, with less ingredients. You can have this atleast 4 times a week as a part of your daily menu. One more interesting part of this soup is it has no oil and cream. But I promise it tastes delicious. Try it out...


Ingredients :

Spinach - 2 handful
Roasted cummin - 1 tsp
Green chilli - 2
Besan- 1 1/2 tsp

Method :

1. Dry roast the besan in a pan until nice aroma comes. Let it cool for a while.
2. Microwave washed spinach for 3 minutes.
3. Grind it with roasted cummin and green chilli to fine paste.
4. Now add little water to roasted besan to make a paste add this to the fine ground spinach.
5. Add little water and bring to boil , when the soup start boiling and slightly thickens. Switch off and serve hot with some salad.

Note :

You can adopt the same recipe for all types of greens but not Gongura. 
You can also add dash of cream or butter while serving.
Add the green chilli according to your taste.
Dont add too much of besan as it spoils the taste , just add little for thickening.

Enjoy Yummy and Healthy Hot Soup !!!!!!!!!!!!!!!!!!!!!



This is one interesting dish that we can make with leftover chappathi.. Its perfect for lunch box too. I am sure everyone gonna like this dish. Its spicy, tangy, crunchy vegetables what not ??? Yummm !!!! Give it a try...

Ingredients :

Left over chappathi - 4 to 5 ( make to small pieces)
Onion - 1 sliced
Carrot - 1/4 cup julienned
Potato - 1/2 cubed ( cook in microwave for 3 to 4 minutes)
Green peas - few
Tomato - 1 big chopped finely
Chilli powder - according to your spice level
Turmeric - little
Garam masala - 2 tsp
Curry leaves - few
Coriander for garnishing
Tomato ketchup - 1 tbsp
Oil and salt

Seasoning :

Mustard - 2 tsp
Urad dhal - 2 tsp
Cummin seeds - 1 tsp
Saunf - 1 tsp

Method :

1. Heat oil in the pan. Add the mustard followed by urad dhal, cummin and saunf.
2. Add the onion and curry leaves till golden brown followed by carrot, Green peas and potato.
3. Once carrot and green peas is sauteed well add the tomato.
4. Fry until it is mashed and gets the saucy consistency.
5. Now add the turmeric, garam masala and chilli powder.
6. Add the chappathi pieces, Tomato ketchup and salt.
7. Saute well until everything is well blended and roasted.
8. Garnish with coriander leaves.
9. Serve with your favourite raita.

You can view my another leftover chappathi dish VEGETABLE CHAPPATHI NOODLES here.


Saute the chappathi well until it is roasted. So that it will not become soggy for your lunch box.

The same thing can be done with Toasted bread too.


WISH YOU ALL HAPPY PONGAL !!!!!!!!!!!!!!!!!!!!!

Pongal is a four-day festival celebrated with lot of excitement in Tamil Nadu. It is observed in the Tamil month, Thai Masam. This is not only festive day, its also another exciting day for us because its my son's birthday too. Ok, coming to the food part we prepare

1. Paal Pongal(Milk pongal with salt)
2. Chakkara Pongal(Sweet Pongal)
3. Kuzhambhu or Pulusu made with all country vegetables which is the best combo with Paal Pongal.

Lets know more about pongal festival before we eat it.....

Pongal is the biggest harvest festival celebrated as thanks giving occasion to the nature. Bhogi Pongal, Surya Pongal, Mattu Pongal, Kannum Pongal are the four festivals. And this year it falls on Jan 14th,15th,16th and 17th respectively.

Bhogi Pongal :

Bhogi Pongal or Bogi festival is the first day of Pongal celebrated in Tamil Nadu, Andhra Pradesh and Karnataka.Bogi festival is dedicated to Lord Indra, the God of clouds and rains.

On Bhogi Pongal, people clean and white wash their houses. They store unwanted and waste goods for this festival. They Keep their houses attractive and to welcome all Gods they draw beautiful Kolam.In some areas, cow dung balls are also kept on kolams.

In the evening, the main ritual called ‘Bhogi Mantalu’ or the sacred bonfire is performed. The waste material is kept in middle and set fire. In some places, people dance around the Bhogi Mantalu or sacred bonfire.

Surya Pongal :

Surya Pongal is the second day of pongal festival in Tamil Nadu. As the name suggests, the festival is dedicated to Surya or Sun God. Surya Pongal is celebrated as Makar Sankranti in Andhra Pradesh, Karnataka and North Indian states. This is also the first day of the Tamil month of Thai masam. Kolam is the main attraction of Pongal festival in Tamil Nadu. Women folk take it as a challenge to decorate their houses with beautiful kolam designs.

Surya Puja is the most important ritual during Surya Pongal festival. Devotees offer naivedyam of milk and jaggery to Lord Surya. Milk is boiled in every house in a clay pot and when the boiled spills out from the pot, children shout out “Pongal – oh – Pongal”. In some places, Pongal (rice recipe) is cooked.

Mattu pongal or Kanuma :

Kanuma festival is the third day of four-day Sankranthi festival celebrated in Andhra Pradesh. Kanuma festival is celebrated as Mattu Pongal in Tamil Nadu.

Mattu Pongal is dedicated to the cattle. Mattu pongal is celebrated on the next day of Pongal to honour bulls which works hard throughout the year. Bulls are given bath, their Horns are painted and decorated.Jallikattu, the ancient and bull taming festival, which is celebrated in some rural districts. In Alanganallur a village about few kilometers from Madurai it is one of the most popular events. This sport is also known as "Manju Virattu", meaning "chasing the bull".

Govardhana Puja or Go puja (worship of cows) is the major ritual during Kanuma. It is believed that Lord Sri Krishna lifted the Govardhana parvatham (Mount Govardhan) to save the farmers and people of Gokulam. Lord krishna’s victory over headstrong Indra is celebrated as kanuma pongal.

Kaanum Pongal or Karinal :

Kaanum Pongal is the final day of Sankranti celebrations.
As the name indicates Kaanum pongal is essentially a day of relaxation. On this day people arrange huge feasts, invite friends and relatives.

In some places, on this day bullock cart races and cock fightings are held. In some rural part of Tamil Nadu, People perform the ritual "Kummippattu". People Mingle freely and this gives opportunities to initiate new relationships.

So coming to the Food part...

Many people they use new vessel for making pongal they decorate with Mineral slaked lime(Sunnam or Sunnambu or Chunna), Kumkum and Chandanam(sandal wood powder)

Chakkara pongal or Sakkara Pongal(ver-I) :


Raw rice (preferably new one) - 1 cup (Soak for 1hr if it is old rice else few minutes is enough) Milk - 7 cups (Since I had old rice it takes extra 1 cup for cooking)
Jaggery - 1 1/2 cup shredded
Cardamom - 4 pods powdered with little sugar
Cashewnuts - 10 to 12 broken
Ghee - 1/4 cup
Raisins - few

Method :

1. Boil the milk in the heavy bottom vessel. Once it is boiling add the washed rice.
2. Stir occasionally, meanwhile take the jaggery in a vessel add 2 tbsp of water and let it melt. 3.Once it is melted strain it using tea strainer and keep it aside.
4.Cook the rice until it is mushy and now add the filtered Jaggery.
5. Mix well and now add half amount of ghee.

6. Once it is blended well add the powdered cardamom.
7. Now in seperate pan fry the cashew and raisins in ghee.

8. Now add these nuts and remaining ghee to the pongal mix well and serve...

Yummy creamy Sweet pongal is now ready..........

Pal Pongal :


Raw rice (preferably new one) - 1 cup (Soak for 1hr if it is old rice else few minutes is enough) Milk - 7 cups (Since I had old rice it takes extra 1 cup for cooking)
Salt - 1/2 tbsp

Method :

1. Boil the milk in the heavy bottom vessel. Once it is boiling add the washed rice.
2. Stir occasionally.
3.Cook the rice is well cooked. Add salt and serve with Pongal pulusu or KUzhambhu.

Mixed vegetable Pulusu or Pongal Pulusu:

Ingredients :

Chikkudu Kaya(Mochai, Indian broad beans) - 1/4 cup
Annumulu (Surthi lilva papdi) - 1/4 cup
Japanese sweet potato(Chakkara vallikilangu) - 1 chopped to big chunks

Yellow Pumpkin(parangi Kaya or Gummadikaya) - 1 slice deseeded chopped in big chunks with skin
Brinjal - 3 chopped into big chunks
Raw peanuts soaked and boiled - 3 tbsp (optional)
Ginger - 1 inch finely chopped
Green chilli- 3 sliced
Tamarind extract - 2 tbsp
Jaggery - 1/4 tbsp

Curry leaves - few
Mustard for seasoning
Coriander for garnishing

For spice paste :

Fry all these ingredients with tsp of oil make a paste of it.

Channa dhal - 1 tbsp
Urad dhal - 1 tbsp
Coriander seeds - 1 tbsp
Pepper corns - 1/2 tsp

Jeera - 1 tsp
Fenu greek - 1 tsp

Red chillies - 6 or according to ur spicelevel
Coconut grated - 1 tbsp

Asafoetida - 1 tsp
Turmeric - 1 tsp

Method :

1. Boil all the vegetables. You can do it in microwave too.
2. To this add the add tamarind pulp, Jaggery, Curry leaves, Ginger, Chilli, Ground paste.
3. Add salt and let it cook for sometime.

4. Once it is done season with mustard and curry leaves.
5. Garnish with coriander serve with pongal.

Note :

Adjust the sourness, spicy and the sweet according to your taste buds.




There are some dishes with few ingredients, this is one of those. This is so simple and tastes good even with your left over rice. If you love olive and egg sure you will like it.

Ingredients :

Cooked rice - 1 cup
Olive - 4 tbsp sliced or chopped
Egg - 1 0r 2
Red chilli flakes - 1/4 tsp or according to spice level
Garlic - 1 minced or grated
Olive oil - 1 tbsp
Salt as needed

Method :

1. Heat olive oil in the pan , add the grated garlic.
2. Then add the chilli flakes.
3. Now scramble the eggs by adding little salt.
4. Add the rice when it is slightly warm add the olive give a nice toss.
5. Add salt, note that olive has the salt too.
6. Serve piping hot....


Add Olives only at the end after adding it dont toss it for so long because it becomes soggy.
You can add black olives too.
If you dont eat egg just omit and add some veggies like carrot and cabbage.
If you love capers you can add to this.
Basmathi rice or Long grain rice is best suited for this rice. since I had so much sona masoori on that day I did with that.



Long back I posted spicy dhal which I used a spice paste for making it. As I told the same spice paste is used in three different dishes which I make. This is second one potato spicy sagu which is spicy and very well goes with Rice Roti, Poori and Chapathi too. This is so yummy that you surely love it. Usually we make three kinds of side dish for this Rice Roti which is perfect combo..

1. Urad dhal chutney
2. Gravy made out of Mochia(Avarekallu)Pithigipappu pulusu or Peas which is so tasty
3. Potato spicy sagu

Will post the second one soon. Today I am posting the potato spicy sagu. Here goes the recipe.... Please have a look at the spice paste in this SPICY DHAL

Ingredients for Potato Sagu :

Potatoes - medium size 4 boiled and mashed
Turmeric - 1 tsp
Mustard - 1 tsp

Curry leaves few Spice paste made out of given measurement Salt Oil

Method :

1. Heat oil in the pan add the mustard seeds and curry leaves once spluttered.
2. Add the mashed potato and the paste add some water.
3. Add salt and let it boil for some time.

4. Serve hot with roti. Fat free side dish is ready to serve.

Ingredients for Rice Roti :

Rice flour - 1 cup
All purpose flour - 1 handful(optional)

Water - 1 1/4 cup
Salt - little
Ghee - 1 tsp
All purpose flour extra for dusting while rolling


1.Heat the water in a kadai or heavy bottom vessel adding some salt to it.
2.When it boils, simmer the flame add the rice flour and mix quickly. Close and keep aside for 5 minutes.
3.Then knead it to a smooth dough by adding little warm water(if needed) by applying oil in your hands.

4.Now make small balls with the dough equally it can be to the 3/4th size of normal chappathi balls now press it using the chappathi maker using the greased plastic sheets by keeping the ball in the middle. If u do not have the maker just roll using usual chapathi dusted with all purpose flour.
5. Put them in hot skillet roast both sides add 1/2 tsp of oil.

Note :

If your making for kids you can add ghee while roasting.

Serve with any three of the side dish you made.
Serve this roti hot hot otherwise it becomes soggy and chewy.



This is one of our favourite salad which I often make at home. It has all the flavours , tastes so good and refreshing, off course colorful too.

Ingredients :

Moong dhal - 1/2 cup
Raw mango - 1/4 cup finely chopped
Carrot - 1/4 cup finely chopped
Onion - 1 tbsp finely chopped
Tomato - 1/2 deseeded finely chopped
Cucumber - 1/4 cup finely chopped
Mint leaves - few finely chopped
Coriander leaves - few finely chopped
Curry leaves - finely chopped
Lemon juice - 1 tbsp or according to your taste
Green chilli - 3
Ginger - 1/2 inch
Asafoetida - 2 pinch
Mustard - 1 tsp
Oil - 1 tsp
Salt as required

Method :

1. Dry roast the moong dhal in a pan till nice aroma comes and keep it aside.
2. Heat tsp of oil in the pan and splutter the mustard. Make paste of ginger and chillies.
3. Add the asafoetida, now add the ginger chilli paste.
4. Add the curry leaves and add the roasted moong dhal.
5. Now add water so that the dhal should be fully immersed let it cook until the moisture is absorbed.
6.Now add little salt , the dhal should not be mushy.
7. Once it is completely cooled add all other veggies to it and toss with the lemon juice.
8. Garnish with mint and coriander.

Its soooooooooo refreshing !!!!!!!!!!!!!!!!!!!!!

Note :

1. You can make same one with black channa and white channa too. But you need to pressure cook them.
2. If you like mild sweet taste you can add chopped green or black grapes too. Tastes awesome.


Page copy protected against web site content infringement by Copyscape

Visit Great Cooks Community
All recipes are on Petitchef