Karpooravalli (Omavalli) neer mor / Indian Borage Buttermilk (Doddapathre neer majjige)

 Karpooravalli / Omavalli / Ajwain patha /Indian Borage - are you hearing these names for the first time ? 

Well, this is a very traditional and medicinal herb used in Indian Cooking especially in the South.  This herb belongs to the mint family, but has a pungent and strong flavor resembling that off Thyme /Ajwain/ Omam.

A perennial plant and can be grown easily at home without any effort . The leaves are used in herbal drinks to treat indigestion, cold ,cough and also to boost overall immunity. 

Due to the pungent taste and the anti microbial properties possessed by Karpooravalli it is very effective to treat sore throat and sinusitis .

Also a mild diuretic , it helps in flushing out the toxins from the body and maintains good kidney health ,there by managing the body metabolism. 

As a kid ,I remember my mom would make me chew a small leaf especially in monsoon to keep me away from seasonal flu and stomach issues due to weather change . It is always good to incorporate such healthy and natural food in our day to diet to keep us safe and healthy.

When I found some fresh karpooravalli, I was intrigued to try Preethi's recipe of making karpooravalli Buttermilk/Neer Mor using this magical herb.

Preethi has used dried powder form of karpooravalli while I have used fresh leaves since I had an access to these . My friend's mom has it growing on her home garden and aunty was kind enough to get me some fresh and tender leaves .

Summer ,winter or monsoon buttermilk is a part of daily diet in our home and I keep experimenting with different flavors . If you also like buttermilk in various taste then you must try some of it 

Pudina Chaas 

Neer Mor  - Ramanavmi Special 

Vazhaithandu Mor (banana stem) 

Masala Chaas 

Preparation Time - 5 mins
Cooking Time  - Nil
Complexity - Nil
Serves - 2 to 3

Ingredients 

2 to 3 fresh karpooravalli leaves
200ml thick yogurt
400ml water 
1/4 tsp finely chopped ginger
Salt to taste 
Pinch of kala namak (black salt)
Pinch of roasted jeera powder 

Method 

• In a small blender ,blend the ginger ,karpooravalli leaves with little salt into a coarse paste.
• Whisk the curd using an electric beater or manual whisk till it appears creamy.  
• Add the ground paste, salt , black salt ,jeera powder and chilled water and whisk it again until it appears nice and frothy. Adjust salt based on your need.
• Pour into glasses and enjoy with your meal or keep it refrigerated until your lunch time.

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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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Tomato Rice | Thakaali Saadham - Quick one pot vegan recipe

 Thakali Saadham / Tomato Rice is a simple and delicious recipe from South India . It makes for a Quick fix lunch or dinner option and also apt to pack for lunch boxes . 

It is not a traditional recipe, hence each household may have different recipes to dish out this yummy Thakali saadham .

The main ingredient for this recipe are juicy and slightly tangy tomatoes for the extra punch. I use just basic spices and not much whole masalas/ garam masala . I like the rice to soak in the taste and flavor of tomatoes and chillies . 

If you like you may add some fried cashews or boiled peas while preparing the tomato rice . I add them depending on my family's request . 

My hubby loves to have his tomato rice with either Pattani (Peas) Masala or Potato Curry and some chilled raita/pachadi . Papads or fryums are an excellent addition as well . 

If packing for lunch , make sure you cool the rice completely and then pack it . If you pack it very hot ,there is a chance the rice may go bad especially in summer.  

I often make thakali saadham for dinner as it is a quick fix and I wont see fussy faces at home . As always, I realised that this delicious tomato rice wasn't on my blog and as a matter of coincidence our gourmet food group theme for this month was "cook what you like " .. Viola !! I got an opportunity to publish this recipe.  My partner Rafeeda has dished out a baked Pasta recipe and if you are a pasta lover, you must try it for sure .

Preparation Time- 10 mins
Cooking Time - 20 mins
Complexity - simple
Serves  - 2 to 3

Ingredients 

2 cups rice (Basmati / Sona Masuri / any short grained rice ) 
3 to 4 medium sized tomatoes 

1 onion chopped (optional) [skip for jain and no onions no garlic recipe ] 
3 green chillies slit 
Few curry leaves 
Fresh corriander 
1 tsp mustard seeds 
1 tsp channa dal 
1 tsp udad dhal 
2 tsp corriander powder 
1/2 tsp jeera powder 
1/2 tsp chilli powder 
Pinch of turmeric powder 
Salt as  needed
2 tbsp cooking oil 
Pinch of sugar 

Method 

• Wash the rice well and soak it for 10mins and then drain the water through a colander. 
• Chop the tomatoes into medium sized chunks and finely chop the green chillies .
• Heat the oil in a pressure cooker or pressure pan and crackle the mustard seeds followed by channa dal and udad dal until they turn crisp and golden brown . Saute onions if using until pick and translucent. 
• Fry the green chillies,  curry leaves . Keep the flame on low and add the chopped tomatoes and  spice powders (haldi, red chilli powder, jeera powder and corriander powder ).
• Saute the tomatoes well and sprinkle some water ..cook covered until the tomatoes turn mushy and soft . Continue cooking until the oil begins to separate.Add salt at this  stage along with some chopped corriander. 
• Add water and bring to a boil . If using basmati rice use 1.5 cups water for 1 cup rice and if using sona masuri rice use 2 cups water for 1 cup rice.
• Once the water begins to boil,add the drained rice,  Pinch of sugar and adjust salt if needed .
• Close the pressure cooker and cook on medium flame for 2 whistles.  Let the pressure release naturally. 
• Fluff it with a fork and add some ghee if not vegan and serve hot with raita ,papads and some gravy or curry . 

NeerAagaram | Pazhaya Saadham | Probiotic rice porridge

 Neer is water and Aagaram is food ,so basically NeerAagaram boils down to Watery Food or put it simply,  a liquid diet . Neeragaram is very popular in the Southern part of India and also in Orissa, Bengal, Bihar ,chattisgarh as well . Partaking Neeragaram on a daily  basis prevents malnutrition and also improves our immune system .

Now,if you are wondering what is this  Neeragaram ? The answer is very very simple and will leave you amazed .

Neeragaram is just left over cooked rice soaked in water overnight and the next morning it is mashed well and mixed with buttermilk ,rock salt and consumed with shallots and some green chillies .

Neeragaram is also known as Pazhaya Saadham , Saadhertham , pazhaya sor Kanji in South and in the North it is called as Pakhala, Paani Bhaat,Panta Bhaat etc . Orissa celebrates this health rich food as Pakhala Dibasa in the month of March every year .

Neeragaram is a powerhouse of nutrients for the benefit of good gut health . It's a natural probiotic just like home set curd .

The overnight soaking of cooked rice helps in the activation of good bacteria which is very beneficial on consumption for good gut /intestinal health.  You may need not take probiotic supplements if you have this pazhaya saadham regularly.

Consuming Neeragaram early in the morning is an age old practice followed by ancestors especially during the hot summer months when the sun is blazing. The soaked rice acts as a natural coolant and also keeps us full for long hours due to the absorption of starch content in the rice and most importantly prevent us from dehydration. 

Neeragaram can be had with some pickle , fried curd chillies (mor milagai) or with chopped shallots /onions . If you are pairing pazhaya saadham with onions you must definitely try it out with Srilankan Seeni Sambol - get the recipe from my fellow blogger Priya's blog.

You may adjust the quantity of buttermilk as per your preference. I like my neeragaram watery,so I add more buttermilk, if you like it thick like a porridge, you can adjust accordingly. 

Preparation Time - 8 to 10 hours /overnight 
Cooking Time - Nil
Complexity - easy 
Serves - 2 to 3 

Ingredients 

1.5 cups cooked rice (I use the sona masoori variant)
2 cups water 
3 cups buttermilk
Rocksalt as needed 

Method 

• Soak the rice in 2 cups water overnight . Use an earthen vessel if you can else regular steel bowls will work.
• The next morning, mash the rice well with your hands or use a masher . The rice when mashed should resemble porridge /gruel like consistency.  Mashing the rice with your hands is always a good choice .
• To this now add the buttermilk ,rock salt and mix well . Pour it into glasses and serve with the accompaniments of your choice .
• You may also add 1/4 tsp fenugreek seeds while soaking the rice previous night. 

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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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Badam Kheer | Badam Payasam | बादाम खीर

 Badam Kheer / Payasam is an exotic festive dish which is loaded with lots of richness and flavor .

It is very easy to make and has no fancy ingredients except almonds ,cardamom, milk and saffron strands.  Sugar is used as a sweetener.   Soaked almonds are ground to a fine paste with saffron and cardamom and simmered in boiling milk .

Mom used to stock up home made badam powder and I used to drink Badam milk during my school days as I was not a fan of malt based drinks . Badam payasam is an extension of Badam Doodh or Badam milk and a perfect dessert for all festive occasions or even get togethers .

Even beginners can easily make  badam Kheer due to the ease involved in the making of this payasam. I prepared this yummy and aromatic badam Kheer for our Tamil New Year's festival today .

To know more about ,how we celebrate Tamil New Year (Puthaandu) and the delicious spread we prepare ,check this post here .

Preparation Time - 1 hr
Cooking Time - 30 mins
Complexity- easy 
Serves - 3 to 4 

Ingredients 

1/2 cup badams /almonds soaked in hot boiling water 
1/2 litre milk (preferably use 2% fat or full fat milk) 
1/4 cup sugar 
3 to 4 cardamoms
Few strands of saffron

Method

• Soak the almonds in hot boiling water for mini1 hr . You can soak for 2 to 3 hours also. Deskin the badams and discard the skin.
• In a blender add the badams, cardamoms,  saffron ,1/2 cup milk and grind to a fine paste .
• Boil the 1/2 litre milk in a thick bottomed vessel . As the milk reaches its boiling point ,slowly add this badam paste and keep stirring on low flame and continue cooking until the raw flavor of almonds is lost .
• Lastly, add the sugar and continue to simmer till the kheer thickens .  You can add some saffron strands while the kheer is simmering. Turn off the stove and let it come to room temperature. 
• Serve this badam Kheer warm or chilled . 

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