January 31, 2017

Coconut Chutney / Thengai Chutney

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This chutney absolutely needs no introduction.A versatile dip to go along with Dosas,idlis,medhu vada,upma,pongal and any south indian tiffin item. This is a must have as an accompaniment for the daily breakfast

There are a lot of variations that can be done to prepare this coconut chutney.Today's recipe is a very quick and simple recipe.

The other recipes of coconut chutney shall be posted soon.

Fun facts 

Sept 2 is celebrated as World Coconut Day 🥥 

Jain Version : Omit the ginger and follow the recipe as is.

Preparation time : 10 mins
Cooking time : Nil
Complexity : simple
Serves : 2-3


to grind
1.5 cup fresh grated coconut at room temperature.
2-3 green chillies
2 tsp chutney dhall / fried gram /pottukadalai
small piece ginger (optional)
salt as per taste

For tempering
1 tsp mustard seeds
1/2 tsp udad dhall
pinch of hing/asafoetida
1-2 dry red chilly.
Few curry leaves 

image copyright of http://sweetspicytasty.blogspot.in/

  • Take all the ingredients mentioned under "to grind" in a mixie jar.
  • add about half cup of water and grind till you get a semi smooth paste. The chutney has to be a little coarse so that you can feel the texture of the coconut gratings while you savor it.
  • If you like your chutney to be a little runny,adjust the water accordingly.
  • Heat a small pan with little oil and temper with mustard and udad dhall and add it to the ground chutney.

  1. Use only the white gratings of the coconut.  If you use the brown portion , the color of the chutney will appear little brownish .
  2. If you are using coconut bits instead of grated coconut, then using a knife or peeler scrape out the brown part from the base and then use for making chutney.
  3. Incase by mistake you add in the brown portion while making chutney, add a few sprigs of fresh corriander this will give a bright  green color to the chutney and the brown color will be masked.
  4. Thaw the coconut without fail if you are removing from freezer else when you grind it will release the oil and the taste , texture of the chutney will be oily and greasy .

January 30, 2017

Vegetable Rava Upma

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Rava/Sooji Upma is a very filling and delicious breakfast which is staple across India.

There are different varities of upma that we can make but for it to turn out perfect one has to master the art of roasting the rava to perfection and the right measure of water .

The aroma of perfectly roasted rava is really wonderful and will set the taste buds drooling right away.
I prefer to roast the rava just at the time of making the upma rather than using the store bought pre roasted rava.

Since its loaded with vegetables you can have it as is with a cup of thick curd or coconut chutney or tomato chutney if you like a dash of extra spiciness and zing to your food.

soft and binding Upma : 1 measure of rava needs 2.5 measures of water  other wise if you like a
grainy texture Upma  : 1 measure rava is to 2 measures of water.

My family prefers the former i.e. soft and binding texture so I use 2.5 measures of water.

Preparation time : 15 mins
Cooking time : 30 mins
Serves : 2-3
Complexity : Medium High

 Jain version of Rava Upma ,donot add ginger,potato and carrots in the recipe.

image copyright to sweetspicytasty

Carrot Kosambri / Carrot Koshimbhir

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Kosambri (Kannada) ,Koshimbir(Marathi),Kosumalli (Tamil) is an Indian Salad made out of  fresh carrots or cucumber .Some times a handful of soaked Moong Dhall/ Yellow Lentils is added for extra flavor and taste.
Its a common practice in Karnataka and Tamil Nadu to have this as a part of menu for special occasions like weddings,festivals,poojas at temples or a special function at home.

Preparation Time : 15 mins
Cooking Time : Nil
Serves : 3-4

Carrot Kosambri / Carrot Kosumalli/Carrot Koshimbhir

Lemon Rice

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A simple but an authentic south indian recipe.Can be put together with minimal ingredients.
The juice from fresh lime gives a refreshing and a tangy flavor to the rice making it absolutely appetizing for the taste buds.

Preparation Time : 10-15 mins
Cooking Time : 10 mins
Serves : 2-3

Jain version : Skip the groundnuts and use cashewnuts  roasted in ghee.


1 cup rice
1 tsp mustard seeds
1 tsp channa dal / bengal gram dhal
1 tsp udad dal
handful of peanuts
few no curry leaves
3-4 green chillies
1-2 dry red chillies
1 tbsp fresh lime juice
corriander leaves chopped
pinch of asafoetida
pinch of turmeric
oil for tempering


  • Wash the rice properly and pressure cook with 1.5 cups of water and a few drops of oil.
  • Wait until the pressure is released and fluff the rice using a fork.Do it gently to avoid breaking of the rice grains.
  • In a kadai,heat about 2 tbsp oil and fry the peanuts over medium flame until they turn crisp.Keep aside.
  • In the same oil,splutter the mustard seeds,after crackling,add the udad dal,channa dal and fry until golden brown.
  • Next ,add the green chillies,curry leaves,red chillies,asafoetida,lightly fry and turn off the stove.
  • Lastly,add in the turmeric powder and required amount of salt. This is done at the end to prevent the turmeric powder from burning.
  • Spread this tempering,fried peanuts and lime juice over the fluffed rice and mix gently.
  • Adjust salt and lime juice as per your taste.
  • Sprinkle corriander over the rice and serve hot with curd,pickle and appalam/papad.

Paruppu Urundai Kuzhambu / Lentil Dumplings in spicy tamarind gravy

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Paruppu Urundai means Lentil balls.Paruppu Urundai Kuzhumbu simply translates to Lentil Balls in Tamarind Gravy. A typical signature dish of South India. Every household has its own recipe of making this.This recipe what I write below is inherited from my mom.

These balls /urundai are prepared by grinding the soaked dhall/lentils and later steaming them. This steamed balls are slowly dropped into the tamarind gravy prepared using various spices and tamarind extract.

When running short of vegetables to be used in sambar/kuzhambu ,this definitely comes to our rescue.

Preparation Time : 45 mins to 1 hr
Cooking  Time : 45 mins
Serves : 2-3

Jain version : Skip the ginger and follow the recipe as it is
Images updated on 23 June 2019

Keerai Sambar / Greens Sambar

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Keerai / Greens are very rich in nutrients and a very good source of iron and potassium.Inclusion in daily diet is recommended.
Care must be taken to wash and clean the greens very well. Make sure you wash and drain the greens before you cut them. Run them under running water and wash well until the leaves look clean and green.
In case you are buying  greens in packet ,ensure you use it before the expiration date.

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 2-3

Keerai Sambar / Greens Sambar

Masala Vada / Dal Vada/ Fried Lentil Balls

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Yet again another signature dish of  South India.
A delicious vada or fritters made using a combination of dhalls /lentils flavored with authentic spices and herbs .
Known by various names Masal Vadai , Masal Vade , Dal vada this is a perfect tea time snack for entertaining guests or for potlucks and parties. 

The amazing flavor of mint,onions and chillies mixed in the vada batter impart a delicious taste to these vada when deep fried which makes them so tempting and addictive that one just cannot resist the temptation. 

Serve it with some creamy coconut chutney or binge eating as is it tastes delicious either ways.

Preparation Time : 2 hrs
Cooking Time : 30 mins
Serves : 4-5

Masala vada/Dal Vada/Paruppu Vadai/Aam Vadai

Sweet Corn Peas Pulao

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It was one of those days when my fridge ran out of vegetables and all that I had was frozen peas,sweet corn and a few basic things. With these bare minimum ingrediens all I could think of was  a quick pulao and  onion raita for lunch. The best part of preparing a north indian item,is it gets done quickly and with bare minimum stuff which are always with us in the pantry.

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 2

Jain Version : Skip the ginger garlic from the recipe and follow the rest as is.
No Onion No Garlic  : Use grated ginger / ginger paste and skip the garlic paste.
Sweet Corn Peas Pulao

Milagu Kuzhambu / Pepper Kuzhambu

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Pepper Kuzhambu / Milagu Kuzhambu is an authentic South Indian Cuisine very popular and often made in the Tamil Brahmin households.

A very comforting food for winter and monsoon days when we feel under the weather. Paired with hot steamed rice with a slight drizzle of ghee and some vegetable stir is the general combination.

Today's recipe is dedicated to my Mom. I have very very vivid memories of seeing her prepare this kuzhambu but never had any authentic recipe.
With those vivid memories in my mind I started this preparation this morning and Viola !! it was just the same taste and texture that was lingering on my taste buds for which I was craving...

Preparation Time : 10 min
Cooking Time : 45 min
Cooking level : medium
Serves : 3-4

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January 27, 2017

Doodhi ka halwa / lauki halwa

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 The best way to celebrate the come back of my blog is to share a sweet recipe with all of you.
With the mild chillnes still lingering in the atmosphere,fresh winter vegetables are a feast to the eyes in the market and make me want to cook something interesting  .
I picked up the bottle gourds which were very inviting and prepared this Halwa instantly.

Preparation time : 20 mins
Cooking time : 45 mins
Cooking level : Medium
Serves : 2-3 people

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Hello !!!

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Sorry for staying away from the blog for a very very long time.Too much involvement with lot of activities at the personal front that kept me away from posting.
Now at last,I have decided to come back with a lot of new posts.Looking forward to all your support and encouragement as always.
Stay tuned my friends...see you soon !