Thursday, October 31, 2013

Thattai Payir Kuzhambu / Cow peas curry for Vegan Thursday

At least once in a week I make curry (kuzhambu) with lentils for lunch. One such is this cow peas curry. Unlike Puli Kuzhambu, this is less tangy and goes well with Poori too. The addition of coconut makes it more flavorful and tasty.


Thattai Payir / Karamani /Cow peas 1/2 cup
Tomato 2
Brinjal - small - 2
Sambar Powder 2 tbsp (levelled)
Grated coconut 2-3 tbsp
Asafoetida 2-3 pinch
Turmeric Powder
Tamarind - half lemon sized

To temper:

Mustard seeds
Urad Dhal
Pearl Onions few
Curry leaves few


Soak the lentils at least for an hour. Chop Onions and tomatoes. Grind tomatoes to a paste. Grind the grated coconut flakes with little water to form a paste.

Soak tamarind in water and extract its pulp.


Pressure cook cow peas.

In a Pan, heat oil, add mustard seeds. When they splutter, add Urad Dhal, Pearl Onions, Curry leaves, turmeric powder and asafoetida. Fry till the onions turn transclucent.

Now add the ground tomato paste. Fry till the oil leaves the mixture. Now add chopped Brinjal and sambar Powder. Fry for a while and then add the cooked cow peas along with the water soaked.

Allow cooking until the Brinjal pieces are almost cooked. Now add the coconut paste. Allow boiling until the coconut paste gets mixed up well with the curry. Lastly, add the tamarind paste. Allow boiling for few minutes until done.

Serves: 2
Serve with Steamed rice or Poori.

This goes to Vegan Thursdays. We are a group of bloggers who share only vegan recipes on first and last thursday of every month. To know more or to join click here.

Notes: Sambar Powder can be replaced with a combination of chilly powder, coriander powder and cumin powder

Wednesday, October 30, 2013

Rava Laddoo

Whenever I ask my Hus what sweet can I prepare, his answer would be mostly Kesari or this Rava Laddoo.. There is no recipe easier than this Rava Ladoo. I've prepared this many times and every time it has given me only good result. 

I feel so happy to see so many diwali recipes from other food bloggers.  This recipe would suit any occasion and can be done within no time. 


Rava/Semolina 1 cup
Sugar 1/2 cup
Ghee 5 tbsp (approx 1/4 cup)
Raisins few


In a mixer grind sugar to a very fine powder. 

Heat Pan. Dry roast Rava till it lets out a nice aroma. This would take only few minutes. 

Transfer it the mixer and pulse (or whip) it few times along with finely powdered sugar. This process makes the rava slightly grainy and makes it mix well with the sugar. Transfer to a wide bottomed vessel.

Now melt the ghee in the pan. When it is almost done, add the raisins. Heat till they bulge. Remove and then add the melted ghee along with raisins, little by little to the rava-sugar mixture. Mix well. Hold the mixture in circular shapes like laddoo when it slightly hot.

This gives 15 medium sized laddoos. If you need to prepare more, I would suggest you to prepare in batches.

Store in an air tight container and this stays good for more than two days.