Paruppu Urundai Morkozhambu


This is a typical South Indian gravy dish with curd base and steamed lentil balls (Paruppu urundai) and white pumpkin pieces. 
For the Paruppu Urundai: 
Ingredients: 
80 ml Toor dal 
80 ml Channa dal 
4-5 round red chillies (If long chillies, use fewer) 
6 or 8 curry leaves 
Soak the …

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Shambu Natanam

    To see this post correctly you need to have a UTF devanagri font installed (eg. Sanskrit 2003). See how to do this here. Or you can read a PDF of this post     Shambhu Natanam:   There is a very interesting story told by Sri Mahaperiyaval, His Holiness …

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Deepavali Sweets

Coconut Burfi: Grated coconut: one cup Sugar: 1.5 cups Ghee: a little Grate one coconut. Take care to shred only the white portion. Measure the grated coconut. Take sugar of 1.5 times the coconut. Dry roast the coconut in a kadai very lightly and keep separate. This is just to …

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Stuffed Okra

Ingredients: Okra- 300 gms Oil- 3 tbsp Asafoetida powder- half tsp For Stuffing: Coconut grated- 4 tbsp Chopped coriander leaves- 4 tbsp Green chilli- 2 Ginger- half inch Turmeric powder- 1 tsp Coriander powder- 1 tsp Cummin powder- 1 tsp Garam masala- 1 tsp Sesame seeds- 1 tbsp Lemon juice- …

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Carrot Halwa

Ingredients: Delhi Carrot: 800 gms Milk: 500 ml Sugar: 200 gms (approximate- adjust sweetness to taste.) Ghee: 2 tbsp Cashews, almonds, raisins- 10 each Cardamom powder- ½ tsp. Method: Grate Carrots. Boil milk in a thick pan- preferably pressure pan. Add grated carrot and continue to boil until all liquid …

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