Carrot Verkadalai Kalavai / Carrot Peanuts Salad

I am planning to post recipes of my raw food food feast one by one.

Carrot peanuts salad is very simple to make. The raw peanuts are soaked in water for 8 hours/overnight to give a crunchy taste.


Carrot Verkadalai Kalavai / Carrot Peanuts Salad


2 – 3 medium sized carrots

A handful of raw peanuts

Juice of half a lemon

2 tsp shredded coconut (optional)

1 tsp grated ginger

1 tsp finely chopped coriander leaves

Salt as required


  1. Soak the peanuts in water overnight/8 hours.
  2. Wash the carrots, peel them and grate.
  3. Grate the ginger.
  4. In a mixing bowl add grated carrots, soaked peanuts, grated ginger, coriander leaves and shredded coconut.
  5. Add lemon juice and salt. Mix gently.
  6. Serve fresh or chilled. Serve as a light meal or  an accompaniment to rice or roti.






July 10, 2015. Tags: , , , , , , , . Cooking without fire, Healthy Recipe, Raw food recipe, Salad, weight loss recipe. Leave a comment.

Sundakkai Pachadi/Turkeyberry Pachadi

Sundakkai also known as turkeyberry is a plant commonly grown in the backyard. It has small green colored berries which can be cooked fresh or dry. The berries are soaked in salted buttermilk and sun dried to get the dried version called as sundavathal.
Many people do not like sundakkai due its bitter taste. But it has lots of health benefits. Our diet should be a balance of all the six tastes…including bitter foods. So let’s include bitter tasting foods in our diet too for optimal health. Moreover if cooked in certain ways…by adding proper combination of sweet,salt and sour ingredients the bitter ness of this vegetable is reduced. One such recipe is sundakkai pachadi. Before going to the recipe let’s learn about the health benefits of sundakkai.

1. By regular intake of bitter foods like sundakkai, bitter gourd, neem flower etc. the germs in our intestines are killed. And our general immunity against diseases is improved.

2.  If taken 4 times a week sundakkai helps to control diabetes.

3.  Sundakkai improves digestion and relieves gas related problems.

4.  Sundakkai is supposed to strengthen our bones and nerves if consumed regularly.


Sundakkai Pachadi

Ingredients :
1 cup fresh sundakkai
1 medium sized onion finely chopped
2 medium sized tomatoes finely chopped
1 tsp chilly powder
1/4 tsp turmeric powder
Salt as required
3 tsp oil
1 lemon sized ball of jaggery

To grind:
1/2 cup shredded coconut
1/2 tsp cumin seeds
2 small onions (optional)

For tempering:
1 tsp oil
1 tsp mustard
1/2 tsp urad dhal
Curry leaves

1. Wash the sundakkai thoroughly and chop in halves.
2. Heat 3 tsp oil in the pan. Add onions and saute.
3. Next add chopped sundakkai and saute till it softens.
4. Add tomatoes and saute till soft.
5. Now add chilly powder, turmeric powder and salt along with 1 cup water. Cover and cook in medium flame.
6. Grind coconut, cumin and small onions to a smooth paste.
7. After the sundakkai is cooked add the coconut paste and jaggery. Allow to boil and simmer for 5 minutes before removing from flame.
8. Do the tempering with mustard, urad dhal and curry leaves.
This pachadi tastes best with rice and rasam, but can also be had with rice and any other curry or even curd rice.

April 27, 2015. Tags: , , , , , . Antidiabetic recipe, Curry/Gravy, Healthy Recipe, Nellai Samaiyal, Pachadi, Pathiya samaiyal, Sidedish. Leave a comment.

Kudhiraivaali Dosai / Barnyard Millet Dosai

A millet dosa again..The recipe is simple..Add millet and urad dhal in the ratio of 4:1…Follow the same steps as for other millet dosas. For example check out Jowar Dosai

Kudhiraivaali Dosai / Barnyard Millet DosaiIMG_20140728_080958625


August 31, 2014. Tags: , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe, Tiffin. Leave a comment.

Thinai Arisi Payasam / Foxtail Millet Payasam

This is a simple and tasty recipe. I prepared This for my little one on her birthday. She loved it. Thinai Arisi is the dehulled version of thinai. Thinai has a rough outer skin and can’t be eaten as such. Dehulled thinai Arisi is available in most of the supermarkets and all organic stores. It is pale yellow in color.


Thinai Arisi Payasam / Foxtail Millet Payasam

Ingredients :

3/4 cup thinai arisi

1/4 cup moong dhal

1 1/2  – 2 cups jaggery ( adjust acc to taste )

2 cups milk

3-4 pods of cardamom

1/3 cup shredded coconut

10 no cashews


Wash thinai arisi and moong dhal and pressure cook for 3 whistles.Alternatively you can cook them together in an open heavy bottomed vessel till they are softly cooked.

Add 1/2 cup water to jaggery and heat it in a separate vessel till the jaggery dissolves completely. Sieve it to get jaggery syrup.

Wet grind coconut and extract first milk.

After taking the first milk, add cardamom, cashews to the coconut remnants and grind to a paste.

Heat a heavy pan. Add jaggery syrup to the cooked thinai arisi and dhal and mix well.Add milk. Now add the coconut cashew paste and let it boil. Finally add the coconut milk. Let it boil once. Remove from the heat.

I didn’t add ghee fried cashews to the payasam since I had already added cashews in paste form. If you like you can add ghee fried cashews too.

If you feel that the payasam is thick, add some more milk or little bit water to adjust the consistency.


May 7, 2014. Tags: , , , , , , , , , , . Antidiabetic recipe, Festival special, Healthy Recipe, Millet recipe, Sweet/dessert, white sugar free. Leave a comment.

Saamai Arisi Idly & Dosai/ Little Millet Idli & Dosai

We are trying to consume millets at home at least once a day. Millets can be again sub classified into large millets and small millets. Large millets are kambu, ragi and vellai cholam. These are usually made into Dosa or adai. Small millets are varagu, saamai, thinai and kudiraivaali. Small millets can be cooked as rice, upma, pongal or made into idli, dosai and adai.Large millets are easily available. Nowadays the availability of small millets has also increased due to the increased awareness of their health benefits. I see many cookery programs in TV channels concentrating on millet recipes. Even magazines feature articles and recipes on millets regularly. This has a lot of advantages. People get more exposure about millets and their health benefits. But there is a downside to this trend. Since there is more of demand and less supply the price Of millets in the market has risen. Organic shops especially quote an exorbitant price. Commercially packed millets are polished to make them look bright which compromises their health benefits.

This time when we went to native place got few kilos of small millets from a local Arisi mandi. The millets are not polished and the price is less too.

The simplest way to cook a small millet is to wash and cook it with 2-3 cups water as millet rice. This can be a substitute for regular white rice and can be had with any curry and vegetables of our choice. Alternatively they can be soaked along with urad dhal in 4:1 ratio and made as Idly or dosai.



May 5, 2014. Tags: , , , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe, Tiffin. Leave a comment.

Puli Aval

Aval/beaten rice/pressed rice/rice flakes as it is known is a very easy to cook stuff. It can be eaten raw, or soaked in water or milk to make tasty dishes. It is considered to be an important food component in naturopathy and ayurveda. When soaked optimally in water it resembles cooked rice in form and taste and can be used to make upma, lemon aval, puli aval, mor aval etc. I remember that during my school days my mom used to give aval soaked in milk with sugar/jaggery as an quick evening snack.

Puli aval can be made in 2 different ways. In one method aval soaked in water is mixed with pulikachal, just like we make puli saadham. In the second method aval is cooked in tamarind water seasoned with minimal spices. This recipe describes the second method which I learnt from my MIL. After tasting this recipe I use to wonder that how a recipe with such minimal ingredients could taste so wonderful. Now over to the recipe…

Puli Aval

Puli Aval 


4 cups aval (thick variety)

8 cups water

A small lemon sized ball of tamarind

1/4 tsp turmeric

For tempering:

2-3 redchillies

2 tsp gingelly oil

1/2 tsp mustard

1/2 tsp urad dhal

For serving/Garnishing:

1/2 cup shredded coconut

Handful of sunda vathal

Handful of midhukka vathal

6-8 mormilagai

Puli Aval 2


  1. Clean the aval for any impurities.
  2. Extract the juice from tamarind and mix it with water so that we have 8 cups of tamarind water.
  3. Now in a pan heat the gingelly oil. Add mustard, urad dhal and red chillies broken to small pieces. After they sizzzle add the tamarind water with required salt.
  4. After the water boils add the aval and keep the flame in simmer mode. Mix well and cover the pan.
  5. Allow the aval to cook for 10-12 minutes or till it absorbs all the water. Serve with shredded coconut, fried mormilagai ,sunda vathal and midhukka vathal on side. This recipe tastes better as it gets cold. When made in morning and tasted in noon or night it tastes better because the flavours are better infused.


July 12, 2013. Tags: , , , , , , , , . Breakfast recipe, chetti veetu samaiyal, Healthy Recipe, Tiffin. 3 comments.

Vellai Chola Dosai/Jowar Dosai

I have already mentioned about the health benefits of millets in my post on kudhiraivali arisi/barnyard millet rice.

Jowar or vellai cholam is a crop native to Africa and later spread to Asian countries.

Its health benefits are

*gluten free

*high protein content

*good source of dietary fibre, iron, phosphorous and thiamine

*high in antioxidants-reduces risk of cancer, diabetes and heart diseases

*low glycemic index-gets digested slowly and gives sated feeling

Dosas are a tasty way of cooking millets. Any millet can be made into a dosa and had with choice of chutneys.

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Vellai Chola Dosai/Jowar Dosai


4 cups jowar/vellai cholam

1 cup urad dhal

½ tsp methi seeds

salt as required


  1. Soak jowar separately and urad dhal+methi seeds separately for 3-4 hours.
  2. Grind each separately into a smooth batter as you will for regular idli/dosa.
  3. Mix both batters together with required salt and allow to ferment overnight or eight hours.
  4. Make crispy or soft dosas. Tastes best with milagai-poondu chutney or vadaga chutney.

July 1, 2013. Tags: , , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe. 9 comments.

Ragi Dosai/Fingermillet Dosai– Easy method

For this easy way of making ragi dosa we need to prepare ragi flour first. Alternatively one can use store bought flour too.

Ragi grains might contain sand particles, so they need to be washed several times in water to remove the impurities. Then ragi is drained and dried in the sun. After which it is made into flour in the mill.

Using urad dhal batter helps in getting a soft dosa compared to using ragi flour alone. Even ragi idlies can be made with this batter.

Health benefits of ragi

*Rich in calcium and iron: good for women and kids, especially pregnant women, lactatating women and growing kids. It is one of the early weaning food for a baby. Mothers who dont have enough breast milk can give ragi porridge to babies, which gives almost all the nutrients as in breast milk.

*helps in weight loss due to low glycemic index

*good source of fibre and lowers cholesterol

*good for diabetes patients

*Ragi porridge is a great cooling food in summer, when taken with buttermilk and shallots.

DSC_0329 (800x532)

Ragi Dosai/Fingermillet dosai – Easy method


1 cup urad dhal

¼ tsp methi seeds

5-6 cups ragi flour

Salt as required


  1. Soak the urad dhal for 1-2 hours along with the methi seeds and grind it to a smooth batter.
  2. Add water to the ragi flour to attain a thick batter consistency.
  3. Mix the two batters together with required salt and allow to ferment for 8 hours or overnight.
  4. Make dosas the next day-crispy or soft. Tastes best with raw onion chutney or milagai-poondu chutney or even with idly milagai podi.

July 1, 2013. Tags: , , , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe. 4 comments.

Karuppati Kaapi/Palm jaggery Coffee

I think Karuppati Kaapi/Palm jaggery Coffee  is the perfect and most simple example of fusion food. Coffee was introduced to us by the English people , but palm jaggery we have been using for years. The combo of palm jaggery and coffee is a delicious medley of flavours. Each enhances the flavour of the other. The amount of coffee powder required is also less compared to filter coffee. Normally I use around 3 tsp of coffee powder to make 3 cups of filter coffee. But for this palm jaggery coffee I need only 1 tsp coffee powder. The palm jaggery syrup adds to the thickness of the decoction and makes the coffee very tasty. Also palm jaggery has lots of health benefits like high calcium content..etc. Actually we started making this at home daily both to avoid white sugar and also to include the goodness of palm jaggery. 

Palm jaggery collected as sap from date palm trees has a lot of health benefits.

* It’s a natural sugar substitute.

*It has natural cleansing properties that aid digestion and help remove toxins from the body relieving constipation.

*Jaggery is used as home remedy to help alleviate dry cold coughs, hiccups, migraines and more. Because of its mineral content, it also helps reduce water retention, bloating and lower blood pressure.

*It can replace sugar in most Indian recipes. Although jaggery has many medicinal properties versus refined white sugar, it does have the same number of calories (source parent is same) thus for those on weight loss programs, keeping consumption to a minimal should be considered.

Benefits source:


Karuppati Kaapi / Palm jaggery Coffee


1 tsp coffee powder

1 cup water

2 cups milk

3-4 tsp palm jaggery powder (adjust according to taste)



  1. Add palm jaggery to 1 cup of water in a vessel. Allow it to boil.
  2. After all the palm jaggery has dissolved , add 1 tsp of coffee powder to the vessel. Now the syrup will rise to the top of the vessel and you can switch of the stove.
  3. Sprinkle a few drops of water and allow the decoction to settle. This should take around 5 minutes.
  4. Now strain the decoction to remove the coffee grounds.
  5. To this add 2 cups of hot milk. Be careful if the milk is too hot..boiling hot, the milk might curdle on adding palm jaggery. Enjoy your cuppa of KARUPPATI KAAPI.

June 26, 2013. Tags: , , , , , , . Beverages/Drinks, Healthy Recipe. 1 comment.

Agathi Keerai Saaru

This is a simple yet delicious preparation. Agathi keerai has lot of medicinal properties. In this recipe keerai is cooked in rice water along with cumin seeds and shallots. Finally poppy seed and coconut paste are added.

This recipe is good for people with ulcers and acidity problems. Poppy seeds, coconut and agathi keerai all cure these ailments.Cooking agathi keerai with small onions improves the intestinal functions. Agathi keerai has lots of calcium and is good for the elderly with joint problems.In older days rice water was never wasted. This contains water soluble B-vitamins from the outer surface of rice.It is milky in colour and gives thickness to saaru.

The final recipe is a watery preparation like rasam. It is typically had with hot rice and ghee with puli kuzhambu as the accompaniment.

Agathi Keerai Saaru



1 bunch agathi keerai

5-6 cups rice water ( water in which rice is washed, esp. boiled rice) puzhungal arisi kazhani

10-15 no shallots

1 tsp cumin seeds

salt as required

1/2 cup shredded coconut

2 tsp poppy seeds

1/2 cup cow’s milk(optional)


  1. Clean agathi leaves, wash and keep separately.
  2. Wash boiled rice in water(2-3 times) to get rice water. Strain it to remove impurities.
  3. In a big pan boil rice water.
  4. Add agathi leaves, shallots and cumin seeds. Let the leaves cook till soft. You can add some more plain water if necessary, so that the final consistency is thin.
  5. Add the required salt.
  6. Grind coconut and poppy seeds to a fine paste and add. Let it boil for two more minutes. Finally 1/2 cup cow’s milk can be added. This step is optional.(MIL’s mom used to do). No tempering is done. Not even a drop of oil is added.Enjoy agathi keerai saaru with rice.


June 25, 2013. Tags: , , , , . chetti veetu samaiyal, Curry/Gravy, Healthy Recipe, Pathiya samaiyal, Sidedish. 4 comments.

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