Pudanlangai Thayir Pachadi | Potlakaya Perugu pachadi | Snake Gourd raita

Snake gourd /padwal(Marathi)/Potlakaaya (Telugu) /Padavalanga (Malayalam) / Padavalkkai (Kannada) .

Call it by any name it has a lot of nutritional value and is a powerhouse of nutrients. Snake gourd belongs to the summer squash family, mostly a summer produce ,it is available all round the year in India.

Rich in dietary fiber , vitamins A and C ,snake gourds help in digestion ,prevent bloating and constipation . Helps in detoxification of the body because of its diuretic properties. Due to water content present in the snake gourd it helps maintain body's hydration.

 Podalangai Thayir pachadi is a new addition to my kitchen and hence it is making it to the blog . 

Amma would make it frequently during summer, but over the years I had totally forgotten about this recipe . As a flash,this recipe occurred to me this morning when I was contemplating what to make with fresh and tender snake gourd that I had just bought. The snake gourds have to be tender. Overly ripe ones taste bitter and become hard and chewy . So while buying, make sure the snake gourd vine is easy to twist and tender to feel. If you find it hard or it easily cracks ,then don't buy that .

Podalangai thayir pachadi is very easy to make and gets done in no time . A tasty paste is made using fresh coconut, ginger,green chillies and curry leaves which is added to thick whipped yogurt and boiled snake gourd is mixed along with this followed by a tempering of mustard, dry red chillies and asafoetida. 

Podalangai thayir pachadi is also made during Amavasya, pithrupaksha and Shraadh cooking in a typical Tamil Brahmin household . Vishu and Onam Sadhyas also feature padavalanga kichadi as one of the Sadhya menu items.

Officially, though it is still winter/spring in India , we are already feeling the warmth in my part of the city. There is hardly any chillness felt and the afternoon sun is at its peak .

As always, with summer setting in; buttermilk,lassi,raita and yogurt based curries make a lot of appearance in my kitchen . Yogurt based curries are light on stomach and easy to digest as well .Most importantly it keeps the body cool during harsh summer and it maintains hydration. 

Some lipsmacking raitas in South Indian flavor 

• Sakkaravalli kizhangu pachadi (sweet potato raita)
• Inji Pachadi (Ginger raita)
• Vendakkai Thayir Kichadi (Lady's finger raita)
• Vellarikaai kichadi (Cucumber raita)
• Vellarikaai Inji pachadi (Cucumber Ginger raita)
• Daangar Pachadi (black gram flour raita)
• Thakali thayir pachadi (Tomato raita)

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Preparation Time - 5 mins

Cooking Time - 8 mins

Serves - 2 to 3 

Complexity - easy 

Ingredients 

1 medium vine snake gourd 

1.5 cups thick yogurt

2 tbsp coconut grated

1 green chilli (optional)

2 to 3 dried red chilli

Few curry leaves  

Small piece ginger 

Salt as needed 

1/2 tsp oil 

1/4 tsp mustard seeds 

1/4 tsp udad dhal /black gram 

Pinch of asafoetida 

Note - if you family tradition doesn't use green chilli for shraadh/Amavasya then replace with dry red chillies.

Method 

• Wash the snake gourd and slit it vertically . Deseed /remove the seeds and chop it into small cubes. 
• Boil half cup water with salt and cook the snake gourd until soft and tender . Drain the water .
• Grind the coconut, green or red chilli ,curry leaves,ginger to a fine paste .
• Beat the curd/yogurt to make it lump free and smooth.
• Mix the ground coconut paste ,whipped curd and boiled snake gourd . Adjust salt if needed.
• Prepare a tempering of mustard seeds , curry leaves ,udad dhall, red chilli,asafoetida and pour it over the raita and mix well. 

Vendakka Kichadi (Pachadi) | Fried ladies finger (okra) in coconut yogurt sauce - Sadhya special

 Kichadi (Pachadi) is an integral part of a festive meal (Sadhya) in Kerala. Kerala style kichadi must not be confused with the North Indian Khichdi which is a rice based main course recipe. 

 Onam and Vishu Sadhya is incomplete without serving a kichadi . Kichadi also known as Pachadi in few regions of Kerala,is a yogurt based side dish often made from various vegetables like Okra/ladies finger ,ginger ,tomato, Cucumbers, ash gourd etc .

Kichadi pairs well with Sambar Rice and a coconut based vegetable stir fry . One can even make it as a part of day to day meal as well. Why wait for a special occasion to savor such a healthy delicacy ? 

Vendakkai Thayir Kichadi/Pachadi   is made from okra/ladies finger . Ladies finger is known as Vendakka or Vendakkai in Malayalam/ Tamil.

Chopped ladies finger is shallow fried in coconut oil and then added to the coconut chilli paste mixed in yogurt. The yogurt must not be spur, else it will ruin the taste of the kichadi /pachadi.

Some recipes call for cooking the coconut chilli paste + yogurt ,but in this recipe I am not cooking the yogurt mixture . I am going to just add the fried Okra to the yogurt mix along with the tempering. 

Some popular kichadi /pachadi served as part of Sadhya 

Inji (Ginger) Thayir  Kichadi 

Thakali (Tomato) Kichadi 

Vellarikai Inji (Cucumber Ginger )Thayir 

Vellarikai (Cucumber) kichadi

This month in our SHHH Secretly Cooking Challenge food group,we are celebrating Sadhya special hosted by me . My fellow bloggers have come up with amazing and authentic Kerala Sadhya recipes . My partner for this month ,Radha Rajagopalan has dished out the traditional Ada Pradhaman ,which is a classic dessert from Kerala. Do check out her recipe for Ada Pradhaman without fail .  

To know more about the dishes served in a typical Sadhya for Onam / Vishu, check out the list soon after the recipe of Vendakkai Kichadi. I am giving you a complete list of authentic recipes.

Preparation Time - 10mins
Cooking Time- 5 mins
Complexity - simple
Serves - 2 to 3 

Ingredients

1/4 cup fresh grated coconut 
2 green chillies
1/2 tsp jeera/cumin
8 to 10 tender ladies finger/okra/vendakkai
200ml  thick yogurt/dahi/thayir
Salt as needed
2 tsp coconut oil
1/2 tsp mustard seeds
1 dry red chilli
Few curry leaves 

Method

• Wash and dry the ladies finger. Cut into medium sized roundels. 
• Whisk the yogurt well and make it lump free and smooth. 
• Grind the green chillies, coconut,jeera with 1tbsp yogurt and some water  into a smooth paste.
• Add this paste to the yogurt and mix it well with adequate salt.
• In a frying pan,heat 1tsp of coconut oil and roast the ladies finger until it crispy  ,add a little salt to the roasted ladies finger in the end .
• Prepare a tempering of mustard seeds,red chilli and curry leaves in the remaining coconut oil .
• Add the roasted ladies finger ,tempering to the yogurt mixture and mix it well .Delicious and tasty vendakkai kichadi is ready to be served .

Sadhya recipes on the blog. Click on the individual items below to get detailed recipe

• Erissery
• Kootu Curry
• Puli inji 
• Avial 
• Kaalan
• Pulissery
• Maanga Curry (cut mango pickle)
• Cabbage thoran (coconut based curry)
• Beans carrot thoran / Beetroot thoran
• Mambazha Pachadi
• Vellarikaai Pachadi
• Inji Thayir
• Sambar 
• Rasam
• Aval payasam
• Paal payasam
• Chakka Pradhaman (Jackfruit kheer)
• Sambaram / Mor (Buttermilk)
• Nendran Chips
• pappadam , pickle,curd etc

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Rose Gulkand Shrikhand | Gulkand Shrikand | Gulab Shrikhand

 Rose Shrikand or Gulab shrikand is made using Gulkand and mild rose essence or rose syrup .

Gulkand is a delicious jam made from rose petals and sugar . Gulkand is an important ingredient while preparing masala paan (flavored betel leaf) or beeda as it is called in the South .

Shrikand is often served alongside the main course meal as an accompaniment to puris and hot parathas. Rose Shrikand is my next favorite after the classic flavors of Badam Elaichi Shrikand and Kesar Pista Shrikand .

This gooey and sweet Gulkand along with mild rose essence is blend into the silky smooth hung curd to make the lipsmacking Gulkand Shrikand . Serve it along with some hot puris or parathas and you will relish the taste forever . 

The trick to making a silky smooth yogurt is getting hold of a perfect hung curd. 

If you get thick and creamy Greek yogurt,you can also use that to make Shrikand . I have editted my recipe (June 2025) below to include how to make the perfect hung curd using home set Dahi /yogurt . 

If you love this flavor of rose / gulkand ,then you must definitely check these recipes out 

Gulkand Milkshake

Rose Kulfi

Rose Thandai

Rose Milk

Pre Preparation time - 2 to 5 hrs 
Cooking Time - Nil 
Actual Preparation - 5 mins 
Serves - 2 to 3

Ingredients 

400ml thick yogurt or full fat dahi or curd

2 tsp rose syrup 

2 to 3 tablespoons gulkand 

2 to 3 tsp  powdered  sugar (optional)

Preparation of Hung curd

Take a wide mixing bowl and place a strainer over it lined with a muslin cloth/ cotton cloth and pour the curd into the cloth . 

I have used home made thick curd for an even consistency. You can also use the store bought dahi if you please . The yogurt should not be sour . So it is best to use freshly set curd made in last 24hrs .

I set the yogurt /dahi in full fat milk .Once the dahi was set ,I let it sit in the fridge for 24hrs to set properly . 

Bring the ends of the cloth together, squeeze it once and tie it very tightly . Place a heavy object over the tied cloth and leave the colander over the mixing bowl so that all the whey water will get collected in it . Keep squeezing the cloth occasionally to drain the excess water . 

Keep this set up inside the refrigerator so that the hung curd doesn't turn sour especially in summer .

After about 2 to 3 hrs , you can see all the whey collected in the bowl below and when you open the cloth all that is left is thick creamy mass which is hung curd . Squeeze it once again before removing it from the cloth to ensure there is no water content left.  When you touch the hung curd , it should appear thick and creamy without any excess water.  If you find it watery, leave it for somemore time in  the cloth with the weight on . 

Donot waste the collected whey, you can use it while kneading the dough for rotis or even to prepare buttermilk or Chaas. 

Preparation of Shrikhand

• Transfer the hung curd to a wide mixing bowl .Add in the gulkand , rose syrup. Powdered sugar may be added though it isn't necessary.    Gulkand as well as rose syrup will have sugar already added in them which is enough to give sweetness to the Shrikhand.
• Mix well with a spoon until all the ingredients blend well . Keep it in the refrigerator for it to set well . 
• Take it off the refrigerator just before serving and garnish with some chopped pistachios and some tutti fruity. 

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Vellarikaai Inji Thayir Pachadi | Cucumber Ginger flavored yogurt - No cook recipe

 Cucumbers are my best friend in summer . I love to munch on some juicy Cucumbers as is or use them in salads or raitas .

Raitas or pachadis are a must have in summer as they cool down the body heat and are comforting on our stomach aiding digestion. 

Across the length and breadth of India ,Cucumbers are an integral part of summer meal be it the Khamang Kakdi of Maharashtra ,Southekaai kosambri from Karnataka ,Vellarikai Kichadi of Kerala or Pahadi Raita from Himachal Region . 

Today , I shall be sharing another favorite recipe using cucumber.  Thayir Pachadi is the South Indian version of raita . We can make thayir pachadi with many vegetables like tomatoes,  sweet potatoes,  ladies finger,ginger etc .

• Sweet potato thayir pachadi
• Dangar Pachadi
• Inji (Ginger) Thayir Pachadi 
• Thakali (Tomato) thayir pachadi 

Inji Vellarikaai thayir pachadi ,is very easy to make and is a No cook recipe.  We will need fresh and tender cucumbers to make this raita . Donot use an over ripe cucumbers as the cucumber won't be juicy and also the seeds will be too mature and rough.

Spice level can be adjusted by increasing or decreasing the number of chillies used .I prefer to keep the pachadi mild so that the flavor of ginger is lifted up. 

Preparation Time - 10 mins
Cooking Time - Nil 
Complexity- easy 
Serves - 3 to 4

Ingredients 

2 small Cucumbers or 1 medium Cucumber
150ml thick yogurt /dahi/curd 
Salt as needed 
Small piece of ginger 
1 small green chilli
Few curry leaves 
2 tsp finely chopped fresh corriander 

1 tsp oil

1/4 tsp mustard seeds

1/4 tsp udad dhall 

Pinch of asafoetida 

Method 

• Peel the skin of the cucumber.  Finely chop half the quantity of the cucumbers and add it to a mixing bowl.
• Roughly chop the other half of the cucumber and blend it with ginger , chilli, corriander, curryleaves and little salt to a very fine paste.
• Whisk the curd with adequate salt and make it lump free. 
• Mix the cucumber paste , chopped cucumber and the whisked yogurt.  Adjust salt if needed. 
• Prepare a tempering of mustard seeds and udad dhall in hot oil with asafoetida.  Cool it and then add it to the raita . Donot pour hot tempering over the pachadi as the curd may turn sour in the hot weather .
• Delicious thayir pachadi is ready to serve .

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Paruppu Urundai Mor Kuzhambu/ Lentil balls in spicy yogurt gravy

Paruppu Urundai Mor Kuzhambu is an authentic and traditional recipe made in most Tamil homes . It is a festive dish and relished by all .  

The lentil dumplings are made by soaking and grinding thoor dhall along with red chillies ,curry leaves and some salt . This ground mixture is then shaped as balls and steamed to be further simmered along with the yogurt gravy until the flavors are absorbed into the urundais.

 Some use a combination of lentils /paruppu to make the urundais while some use just thoor dhall . This time I have used just thoor dhall and a handful of udad dhall to get the softness.  Pair this delicious paruppu urundai more kulambu with a simple vegetable stir fry with coconut gratings and mix along with piping hot rice to have a wholesome and delicious lunch . 

You may also want to try Paruppu Urundai Kuzhambu which is a tamarind based gravy for another gastronomic feast .

Onset of January brings about a lot of festivals in India and the best way to enjoy them is by cooking and eating a delicious feast.This month on our food bloggers' group Shhh Cooking Secretly Challenge , we are celebrating a festive theme suggested by me . I was partnered with the versatile and fantastic food blogger ,Mayuri ji who has prepared a Holi special Thandai Flavored Rava cake 

Some more lipsmacking and tasty Mor Kuzhambu variations on my blog

Pooshnikaai (ash gourd) Mor Kuzhambu 

Kumbalkkai (ash gourd )Majjige Huli 

Pooshnikaai (ash gourd) Mor Kootu 

Vendakkai (ladies finger)Mor Kuzhambu 

Bonda Mor Kuzhambu 

Ingredients 

For the Paruppu Urundais

1/2 cup thoor dhall /split pigeon peas

2 tbsp udad dhall

2 to 3 green chillies 

Few curry leaves 

Salt as needed

Generous pinch of asafoetida

For the Mor Kuzhambu 

250ml thick yogurt 
100 ml water 
2 tsp oil
1 tsp mustard 
2 to 3 dry red chillies 
fresh curry leaves 
pinch of turmeric 
Pinch of asafoetida 
salt
To grind
 6 to 7 tbsp  fresh grated coconut 
1/2 tsp jeera/cumin 
3 to 4 green chillies 
1 tsp channa dhall /bengal gram
2 tsp dhaniya /corriander seeds
Small piece ginger 

Method 

To make the Paruppu Urundais 

• Wash and soak the lentils in sufficient water for 2 to 3 hrs .
• Drain the water and grind the lentils along with  chillies ,curry leaves, salt and asafoetida to a fine paste .
• Make small lemon sized balls out of these and steam it until it is half done . Don't steam until the lentils become hard ,else they won't absorb the flavor of gravy into them . Keeping them half cooked helps it remain soft and easy to eat .

To make the Mor Kuzhambu 

• Soak all the ingredients under the "to grind" section in water for 10 to 15 mins and grind into a fine paste.
• Whisk the yogurt until is creamy and smooth. 
• Add in the ground spice paste to the whisked yogurt along with salt and turmeric powder and mix well with water mentioned . Donot add too much water , else the mor kuzhambu will be runny and will split on boiling.
• Add the steamed lentil dumplings to the mor kuzhmabu as soon as it starts frothing up.Simmer for a few mins and turn it off. 
• Prepare a tempering of mustard seeds, dry red chillies and fresh curry leaves in oil and pour it over the mor kuzhambu. 

Pineapple Raita | Annanas Raita | how to make Pineapple raita at home ?

 Pineapples when combined with thick whisked yogurt makes a perfect accompaniment for any Indian Main course . 

The sweet and tangy flavors from the pineapple raita pair well with a spicy biryani or pulao and strikes a superb balance of taste and enhances the eating experience. 

Pineapples are a power house of nutrients and very healthy . Rich in vit C ,antioxidants and a very good anti inflammatory property due to the presence of Bromelaine, a very powerful enzyme that helps fight inflammation in the body .

Pineapple juice is very effective in treating the sinuses and eases symptoms of cold and allergies.  Bromelain in addition to help alleviate pain of osteoarthritis also helps in maintaining heart health by keeping the cholesterol levels under check .

If we want to keep up with a healthy lifestyle then fresh pineapples must be included as a part of our diet plan regularly.   Pineapple Punch Pineapple Salsa , Cuban Pineapple Salad (courtesy- sizzling tastebuds by Kalyani )are perfect choices for all age groups and can be easily made with available ingredients in our pantry . More so, these recipes are no cook recipes, hence even a beginner or a teenager can also easily rustle them up .

To make pineapple raita we can either use canned or fresh pineapples . If using canned pineapples then drain out the sugar syrup completely before chopping the pineapples .

When using fresh pineapples, please ensure the fruit is sweet and not sour.  Sour or tart pineapples when mixed with yogurt /dahi ruin the taste of the raita .

Pineapple raita is best served chilled ,hence keep it refrigerated until serving. 

Preparation Time - 10 mins
Cooking Time - nil
Complexity - simple
Serves - 2 to 3

Ingredients 
1/2 cup finely chopped pineapple 
2 cups thick yogurt /dahi 
2 tsp powdered sugar 
1 tsp salt
1/4 tsp cumin powder /jeera powder
Pinch of red chilli powder
Pinch of kala namak / black salt 
Fresh corriander chopped

Method 

• Whisk the yogurt well until smooth and silky .
• Add the sugar ,salt ,chilli powder,  kalanamak ,roasted jeera powder to the yogurt .
• Lastly add the pineapple, corriander and mix well . Adjust the sugar or salt if you feel the raita needs a little more flavor.
• Keep refrigerated until serving.  Try and consume the raita fresh on the same day and not carry forward to the next day . 

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Mango Lassi /Mango flavored smoothie

 Mango Lassi (मैंगो लस्सी) a very popular summer drink in India.  Thick yogurt or dahi as we call in India ,is blended with Mango puree along with sugar and served chilled.

Summer is flooded with varities of mangoes all over India..there are so many different and tasty Mango varieties which are popular all over India and some that are regional specialities. 

I first tasted Mango Lassi and Mango Shrikand at a wedding buffet as a child and was really drawn to the melange of flavors that exploded with every sip and fell in love with it .

Preparing Mango Lassi is really easy and best part is there is no cooking.  The Lassi is thick and very filling..if the weather is too hot ,I sometimes have a glass full of  this for breakfast and I feel filled up and energized. 

You can use any sweet variety of Mango ,though the commonly used one is the Alphonso / Aapus variety. In my humble opinion always taste the mango before you use it for the Lassi, even a little bit or tartness can ruin the taste of the Lassi.  

I have tried using Alphonso,Badami,Banganpalli/Safeda,  Imampasand ,Mallika and Sendhoora varities of mango and each time the result has been mind blowing.  The color of the Lassi also largely depends on the color of the mango pulp, so don't be disheartened if you get a mild yellow colored Lassi as compared to a bright yellowish orange Lassi.

Preparation Time - 5 mins
Cooking Time - nil
Complexity - easy
Makes 2 to 3 glasses 

Ingredients 

2 cups chopped Mango pulp
2 cups chilled thick dahi / plain yogurt (2% fat works fine)
1/2 cup chilled milk 
3 to 4 tbsp of sugar (adjust depending on Mango sweetness)
Roughly chopped pistachios  (optional) 
Few strands of saffron (optional) 
A pinch of  cardamom powder (optional)

Method 

• Add the milk and Mango pieces to a blender and blend it to a fine puree without any chunks .
• To the same blender add the yogurt, sugar ,cardamom powder and blend it until the yogurt is silky smooth and lump free.
• Pour into tall serving glasses ,garnish with pistachios and saffron strands and serve immediately. 
• If you want to serve it later ,transfer into a pitcher and keep refrigerated until serving. I don't like to add ice cubes as it will dilute the lassi but if you like it super chilled ,you may add a few ice cubes before serving. 

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Vellarikaai (cucumber ) Pachadi | Vellarikaai Kichadi (Kerala Sadhya Menu)

 Vellarikaai means cucumber in Tamil and Malayalam.  Any Tamil or Kerala festive spread is incomplete without this delicious and lipsmacking Vellarikaai Pachadi . Vellarikai pachadi is also known as Kichadi in many households .

This Kichadi shouldn't be confused with the North Indian Kichdi which is a rice + dal based preparation.  

In Tamil / Malayalam pachadi or kichadi is the term used to refer to raita and is totally different from the North Indian style raita . Coconut chilli paste is mixed with thick whisked yogurt /dahi and added to the chopped cucumbers .

Bring summer ,cucumbers if included in our regular menu is very beneficial as it cools down the body apt to the idiom "as cool as cucumber". 

This pachadi is really very easy to make and can be paired with the regular menu . Vellarikai pachadi was part of our Sunday lunch which had Aloo Capsicum Sambar , Tomato Rasam , Brinjal Curry and some papads .

On a hot summer night ,I love to have this pachadi with hot fulkas .It is indeed filling and also light on the stomach and Sasmita's cucumber mint lassi will be an icing on the cake to end the day's meal.

Preparation Time - 10 mins
Cooking Time - 3 mins
Complexity - simple
Serves - 2 to 3 

Ingredients 
1 medium size cucumber 
2 cups thick yogurt /dahi
1/4 cup grated coconut 
1 green chilli 
1/2 tsp jeera 
Small piece ginger (skip for jain variant)
Salt to taste 
1/2 tsp oil
1/4 tsp mustard seeds 
Pinch of asafoetida 

Method 

• Grind the coconut, green chilli,jeera,ginger to a fine paste using little water .
• Chop the cucumber into medium sized cubes and cook it with salt and little water until the cucumbers turn soft and the water is all absorbed. Let it cool down.
• Whisk the curd until it is thick and creamy. 
• Add the ground coconut paste to the yogurt  along with the cooked cucumber and mix it . Add salt if required. 
• Prepare a tempering using mustard seeds and asafoetida.  Pour it over the raita and enjoy with your meal. 

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Bonda Morkuzhambu | Festive lunch platter - Ayudha Pooja Special Thali #5

 Mor kuzhambu is a typical South Indian curry prepared using yogurt and coconut paste and vegetables like pumpkin,  ladies finger, chayote /chou chou.  Recipes for Poosnikaai (Ash gourd) Morkuzhambu and Vendakkai (Ladies finger) Mor Kuzhambu is already there on the blog .

Bonda Morkuzhambu  is a Tambrahm speciality and is part of wedding feast.  Bondas are small vadas made using udad dhall and then dunked into the freshly prepared Morkuzhambu. 

Bonda Morkuzhambu can be called as a close cousin of Kadhi Pakora which is a North Indian delicacy.  

Bonda Mor kozhambu comes in very handy when we are out of veggies or want a break from the usual menu .Normally at my home,we make Bonda Morkuzhambu on festive occasions or when we are having guests over for lunch or dinner . 

I learnt this bonda mor kuzhambu recipe from my amma who learnt it from my paternal grandmom  ..my dad keeps telling me that my grandmom made one of the best bonda Morkuzhambu, sadly I never got an opportunity to taste this delicacy from my Patti's kitchen.  So for me,this is one of the many heirloom recipes I cherish and treasure. 

I make the vada batter a little spicy so that when it is dunked in the yogurt gravy ,it absorbs all the flavors well and tastes good when we take a bite . 

Today being, Ayudha Pooja or Saraswathi Pooja ,I have prepared Bonda Morkuzhambu as part of my festival menu .  For lunch we are going to feast on

Bonda Morkuzhambu  (scroll down for recipe) 

Rasam vadai 

Kondakadalai Sundal 

Plain Vadas

Arisi Kadala Paruppu Payasam 

Rice + Ghee 

Preparation Time - 3 hrs
Cooking Time - 30 mins
Complexity - Medium 
Serves - 2 to 3 

Ingredients 

250ml thick yogurt 

100 ml water 
2 tsp oil
1 tsp mustard 
1/2 tsp methi /fenugreek seeds
2 to 3 dry red chillies 
fresh curry leaves 
pinch of turmeric 
Pinch of asafoetida 
salt

To grind

 6 to 7 tbsp  fresh grated coconut 
1/2 tsp jeera/cumin 
3 to 4 green chillies 
1 tsp channa dhall /bengal gram
2 tsp dhaniya /corriander seeds
Small piece ginger 

For the Vadas / Bondas 

1/2 cup udad dhall 

2 green chillies 

Few curry leaves 

Fresh corriander 

Salt as needed 

Method 

To make the bondas 

• Wash and soak the udad dhall in water for 3 hrs .
• Drain the water and add it to the blender and using very little water grind into a smooth paste .
• Transfer it to a mixing bowl and add salt ,chopped green chillies,  curry leaves and fresh corriander. 
• Whisk it well using a spoon or whisk for atleast 10 mins . This will make the batter fluffy and aerated. 
• Heat oil and pinch out small roundels of this vada batter and fry on medium flame until it is crisp and golden brown. 

Preparation of Mor Kozhambu

• Soak all the ingredients under the "to grind" section in water for 10 to 15 mins and grind into a fine paste.
• Whisk the yogurt until is creamy and smooth. 
• Add in the ground spice paste to the whisked yogurt along with salt and turmeric powder and mix well with water mentioned . Donot add too much water , else the mor kuzhambu will be runny and will split on boiling.  
• Cook on medium flame until the mixture starts frothing up . 
• Remember to turn it off at this stage..continuing to cook further will end up in splitting the yogurt..we donot want that to happen. 
• Prepare a tempering of mustard seeds , methi  Curry leaves and dry chillies in hot oil and pour it over the mor kuzhambu.  You can use coconut oil for tempering for added taste and flavor. 

Assembling Bonda Morkuzhambu 

• Add the fried bondas to the Mor Kozhambu and mix well .
• Let it rest for 10 15 mins before serving so that the bondas absorb all the flavors of the mor kuzhambu nicely .
• Make sure the mor kozhambu is hot while you add the bondas else they won't turn soft and spongy.  
• Both bondas and the mor Morkuzhambu have to be freshly made. 

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Badam Elaichi Shrikhand | बादाम इलायची श्रीखंड

 Shrikand needs no introduction. Traditional dessert made from hung curd in various flavors is a must have accompaniment during a festive meal in states of Maharashtra and Gujarat.  

Needless to say, having grown up in the cosmopolitan, buzzling city of Bombay, shrikand has always been a part of my life . Me and my dad love to have hot puris or fluffy fulkas with creamy shrikand . Mum on the other hand was not a great fan of shrikand and I must say hubby too doesn't relish sweets as much and shrikand is a big No for him .  So shrikand makes a rare appearance these days at my home . 

Kesar Pista Shrikand is already on the blog and now it is time for Badam Elaichi Shrikand . The chopped bits of almonds/badams hidden inside the shrikand are  great to bite into. I also add some cardamom seeds as is to shrikand along with fine cardamom powder . 

Shrikand is a royal treat to serve your guests or even make it as a prasad during Ganesh Chaturthi or Navaratri. 

Pre Preparation time - 2 to 5 hrs 

Cooking Time - Nil 

Actual Preparation - 5 mins 

Serves - 2 to 3

Ingredients 

400ml thick yogurt or dahi or curd

1/2 tsp cardamom powder 

1 - 2 whole cardamoms

4 to 5 strands saffron /kesar 

2 to 3 tablespoons chopped unsalted badam /almonds 

3 tbsp powdered  sugar 

Preparation of Hung curd

Take a wide mixing bowl and place a strainer over it lined with a muslin cloth/ cotton cloth and pour the curd into the cloth . I have used shop bought thick curd for an even consistency. 

Bring the ends of the cloth together, squeeze it once and tie it very tightly . Place a heavy object over the tied cloth and leave the colander over the mixing bowl so that all the whey water will get collected in it . Keep squeezing the cloth occasionally to drain the excess water . 

After about 2 to 3 hrs , you can see all the whey collected in the bowl below and when you open the cloth all that is left is thick creamy mass which is hung curd . Squeeze it once again before removing it from the cloth to ensure there is no water content left.  When you touch the hung curd , it should appear thick and creamy without any excess water.  If you find it watery, leave it for somemore time in  the cloth with the weight on . 

Donot waste the collected whey, you can use it while kneading the dough for rotis or even to prepare buttermilk or Chaas. 

Preparation of Shrikhand

• Transfer the hung curd to a wide mixing bowl .Add in the powdered sugar , chopped almonds. Saffron strands ,cardamom powder and the cardamom seeds.
• Mix well with a spoon until all the ingredients blend well . Keep it in the refrigerator for it to set well . 
• Take it off the refrigerator just before serving. 

Inji Thayir Pachadi | Ginger yogurt dip | Adraki Raita

 Inji Thayir Pachadi also known as Inji thayir is frequently made in a Tambrahm home and also a part of Sadhya menu in Kerala .  Whenever there is an elaborate festive  spread ,then inji thayir will definitely be a part of the menu.

Thick yogurt /curd is whipped well and to this is added a finely ground paste of ginger,coconut, green chillies and curry leaves  along with salt and tempered with mustard .

Puli Inji is a lipsmacking dip from Kerala cuisine and Inji Karvepillai Thogayal (ginger curry leaves chutney)from Tamil Nadu  compliment the quint essential thayir saadham ( curd rice )  especially during hot summers

Ginger - the Magic Spice

Ginger is widely used in India and world over across cuisines.  We can see that ginger will be a mandatory ingredient as part of cooking be it vegetarian or meat based recipes.  The reason for the wide spread use of ginger /adrak/inji is the refreshing strong flavor and the immense medicinal value it exhibits.

 Ginger is a wonder herb which aids in digestion,  relieves mild colic pain ,immunity booster and aids in improving metabolism. Ginger is also anti inflammatory ,eases cough and cold .Ginger also plays a very major role in Ayurveda .

In North Indian cuisine ginger is used in various types of gravies ,dhalls, sabjis , biryanis and pulao in combination with garlic while in south indian cooking, we use it in chutneys,  thogayals, pachadi a.k.a raita variety.

Ginger Tea flavored with cardamom is a very popular and refreshing drink in India and we all love to sip on it regularly.  

Preparation Time - 5 mins

Cooking Time - nil

Complexity  - easy 

Serves - 2 to 3 

Ingredients 

1/2 cup fresh grated coconut 

2 medium green chillies 

1/4 inch of fresh ginger 

Few curry leaves 

Salt to taste

2 cups thick yogurt/dahi/curd 

1 tsp oil 

Few mustard seeds 

Few udad dhall 

1 dry red chilli 

Method 

• Whip the curd in a mixing bowl and keep ready.
• In a blender grind the coconut ,green chillies, ginger and curry leaves to a fine paste with little water.
• Add this paste to the whipped curd and mix well by adding required amount of salt. 
• Prepare a tempering of mustard seeds , udad dhall,  red chillies and curry leaves in hot oil . Once this seasoning cools down ,pour it over the curd .  If you pour hot tempering over the curd,there is a tendency for the curd to get sour if you are not going to eat immediately. 
• Serve this flavorful and delicious inji thayir with your regular meal or even with a spicy biryani or pulao too.

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