Puttu And Cherupayar Curry – Green Gram Curry


Puttu  & Cherupayar is the most common breakfast/lunch/dinner menu of Keralites.

Like Kadala curry, Cherupayar curry also goes very well with puttu.

This Cherupayar Curry can be prepared in a jiffy & tastes great with puttu.

This curry also goes well with Chapathis/rotis & rice as well. Enjoy!!!

Here is the recipe for Cherupayar curry –

Cherupayar Curry

(Green Gram Curry)


1 Cup Whole Green Gram

3 Green Chilles Slit 

1/2  Inch Ginger Grated or Finely chopped

1/2 Tsp Turmeric

1/2 Tsp Red Chiili Powder

1/2 Cup Grated Coconut – Ground to paste.


2-3 Tsp Oil 

1/2 Tsp Mustard Seeds

2-3 Dry Red Chilles Broken

Curry Leaves


Soak the whole green gram in water for about 15-30 mins.

In a pressure pan, add the soaked & drained green gram. Add 3 Cups Or enough water to cover the green gram.

Add few curry leaves, grated ginger, slit green chilles & turmeric. Stir.

Pressure cook for 2 whistles and simmer for about 5 minutes & turn off the flame.

After the cooker has cooled & released the pressure open it & put it back on flame.

If there is very little or no water, just add little water, but not too much.

(This curry is supposed to be a bit thick & not watery.)

Add the chilli powder & salt. Stir well & simmer for 7-8 minutes.

Add the ground coconut. (Instead of grinding, grated coconut can be added, both tastes equally good.)

In a separate pan heat 2-3 tsp of oil for seasoning.

When the oil is hot, add mustard seeds. When they pop add the broken red chilles.

Stir for a second & add the curry leaves.

Add the seasoning to the green gram curry, simmer for 2-3 minutes before switching the flame off.

Serve along with Puttu.



Weekend Lunch Plate – 4


Thotakura – Mamidakayi Pappu,  Rice, Zucchini Fry, Pachadi and Lotus Root bhajji was our delicious lunch today.

It had been ages since I prepared Thotakura(Dantinasappu in Kannada).

In my quest to eat greens, atleast now & then I cook them.

This pappu turned out delicious!! It was a very satisfying meal.

This is my entry for RCI.

Thotakura-Mamidikaya Pappu

(Amaranth-Green Mango Curry)


1  Cup Toor Dal 

3 Cups Thotakura

1 Cup Green Mango Chopped

3 Green Chilles Slit

1/2 Tsp Red Chilli Powder – or as per taste

1/2 Tsp Turmeric Powder

Salt as per taste


2-3 Tsp Oil

1/2 Tsp Mustard Seeds

2 Green Chilles slit

Curry Leaves

2 Red Chilles

1/4 Tsp Hing


Wash & chop the Thotakura(Amaranth) Leaves finely.

Green Mango is preferable, Chop Mango along with the skin into small cubes.

In a pressure pan, add 3-4 cups of water and bring it to a boil.

To the water add washed Toor dal, chopped Thotakura, Mango Cubes, Green Chilles slit and Turmeric powder. Stir.

Pressure cook for 2 whistles & let it simmer for a few minutes & remove.

Once the pressure cooker cools, mash the ingredients. And again keep it on medium flame.

Heat oil in a pan for seasoning, add mustard seeds, when pops, add the green chilles & curry leaves.

Then add dry red chilli broken into 2-3 pieces. Add hing, stir & add this to the cooked dal.

Add salt & Red chilli powder, stir everything.

Simmer for 5-7 minutes.

Delicious pappu is ready enjoy!!!!


Gobi Matar Masala


I like cauliflower/gobi so does DH. This is the way I usually cook gobi.

The curry goes very well with rotis, do give it a try.

Gobi Matar Masala 

(Cauliflower & Peas Curry)


2 Cups  Gobi Flowerets

1/2  Cup Peas

2-3 Tbsp Tomato Sauce

1 Tsp Red Chilli Powder

Garam Masala- to taste

1/2 Tsp Turmeric

Dry Roast :

1 Tsp Dhania

1/2 Tsp Cumin

6 – 8 Cashewnuts

1″  Cinammon

1  Clove

Grind  the dry roasted ingredients with :

1 Onion

2-3 Green Chilles

1 Garlic – Big clove

1 Ginger – Small piece


Heat 2 Tbsps of oil, when hot add the ground masala.

Add the red chilli powder, Turmeric & Garama masala powders.

Mix & fry the masala well, until oil separates from it.

I microwave the washed flowerets to reduce cooking time.

You can skip cooking gobi & directly add to the  gravy.

Mix well until the gobi is coated with the masala.

Add peas, salt & a cup of water.

Simmer the curry for a few minutes.

Adjust the spices if needed & add the tomato sauce now.

Cook further for a few more minutes just until the gobi is cooked but not mashed up.



Weekend Lunch Plate – 3


Todays lunch was a simple Sambhar, Rice, Bittergourd/Hagalakaayi fry & Chayote Squash/Seemebadanekaayi Palya.

Let me confess, Chayote Squash is not one among my favourites, I dont prepare it that often.

But Chayote Squash Kootu makes me forget that I dont like it, it tastes great in kootu.

I also prepare a palya/poriyal with it, it tastes great as a side. Try it once!!!

(Thx to Raaga – Chayote Squash is also called Bengaloor Katrikkai in Tamil and Vilayat Vaingan in Konkani.)

Chayote Squash Palya

(Seemebadanekaayi Palya)


1 Chayote Squash

Seasoning :

Mustard Seeds,

1 Dry Red Chilli

Few Curry Leaves 

To Grind :

1 Tbsp Coconut Grated

2 Dry Red Chilles

1 Tsp Mustard Seeds

1/2 Tsp Cumin Seeds

1/2 Tsp Turmeric

Method :

Peel & chop the squash into small cubes.

Grind all the ingredients in “To Grind” smoothly with little water.

Heat 3-4 Tsp oil, when hot add mustard, when pops add the dry red chilli broken & curry leaves.

After a minute add the cubed squash, stir well.

Cover and cook for a few minutes, until water is oozing from the veggie.

Add the ground paste, salt & mix well.

Cook further until all the water has evaporated & is a bit dry.

Chayote Palya is now ready!!!


Spicy Chicken Gravy


Chicken gravy as the name indicates is a creamy & spicy curry base in which the chicken is simmered.

The aromatic spices adds a wonderful flavour to the chicken.

This curry goes very well with  ghee rice, rotis, chapathis etc.

Spicy Chicken Gravy


2 lbs Chicken

3 Onions thinly sliced

4 Green Chilles slit

1 Cup Yoghurt

2 Tsp Ginger-Garlic Paste

2 – 3 Tsp Red Chilli Powder Or as per taste

1 Tsp Dhania Powder

1 Tsp Cumin Powder

1/2 Tsp Turmeric Powder

3 Cardamom

2 Cloves

2″ Cinnamon

Oil as required

Salt Per taste


Beat curds / yoghurt until smooth & well blended.

Add turmeric powder, 1 Tsp Of Chilli Powder and 1 Tsp ginger garlic paste to the yoghurt & mix well.

Add well washed & cubed chicken pieces to the yoghurt mixture & mix well.

Marinate for an hour in the refrigerator. The more time marinated the better.

Heat 3-4 tsps of oil in a pan & add 2 sliced onions. Fry them until golden.

Cool & grind the onions along with 1 cardamom to fine paste along with little water.

Heat Oil in a pan, add the cinnamon, cloves & cardamon to the oil when hot.

After a minute, add 1 sliced onion & green chilles. Saute untill translucent.

Add ginger garlic paste & fry for 1-2 minutes.

Now add just the chicken without the yoghurt marinade.

Fry the chicken well for 6-8 minutes on high heat.

Add the chilli/dhania/cumin powders & fry for few more minutes.

Add the marinade now along with a cup of water & salt.

Cook chicken untill tender.

Adjust the spices if needed. Add the onion paste & mix well.

Simmer for a few more minutes, until done.

Garnish with cilantro if needed.


Happy Mothers Day

Dear Mom, Happy Mothers Day!!! Love You!!!

Dear Friends, Wish You All A Very Happy Mothers Day!!


Photo – Courtesy Pino

Weekend Lunch Plate – 2


Our Lunch today was Dondakaya Pappu(Tindora Dal), Rice, Beerakaya Pachadi (Ridge Gourd Chutney),

Dondakaya Vepudu (Tindora Fry) & Taro Root Fry.

The highlight of our lunch was this spicy beerakaya pachadi.

My collegue at work Sangeetha, prepares lipsmacking beerakaya pachadi.

And she graciously offered me the recipe when I asked her.

So here I present Beerkaya Pachadi –

Beerakaya Pachadi

(RidgeGourd Chutney)


1 RidgeGourd/Beerakaya

3 Green Chilles

2 Garlic Cloves

Cilantro – Handful chopped 

4 Tsp Urad Dal

3/4 Tsp Dhania Seeds

3 Dry Red Chilles

4 Tsp Grated Coconut

1 Tsp Tamarind pieces

Salt as per taste.


Scrape the ridges of the ridge gourd, Dont scrape of the outer green skin elsewhere.

Chop ridge gourd & slit green chilles.

Heat a tsp of oil add urad dal, dhania seeds, red chilles & fry untill golden. Transfer to a bowl.

In the same pan, add 2 – 3 Tsp of oil & add the chopped ridge gourd cubes, green chilles & garlic cloves.

Saute them until ridge gourd gets soft & is half cooked. Add cilantro towards the end.

Remove & set aside to cool.

Grind the roasted spices with grated coconut & tamarind to powder.

Add the ridge gourd pieces to the above & grind well.

Adjust salt as per needed.