Wednesday, June 23, 2010

Potato Podimas

It is also known as urulai kizhangu varuval / urulaik kilangu podimaas / potato fry.


  • Potatoes (Urulaikizhangu / aloo / aaloo): 2
  • Onion (Vengayam / biyaaj): 1
  • Ginger (Inji / adarak): A small piece.
  • Curry leaves (Kariveppilai / karipatha): 5
  • Edible oil: 2 tsp
  • Mustard (kadugu / Rai): 1 tsp
  • Asafoetida / Asafetida (Perungaayam / Hing): a pinch of its powder
  • Turmeric powder (Manjal podi / Haldi): 1/4 tsp
  • Salt to taste


  • Boil the potatoes. Peel them. Mash them into small pieces.
  • Finely chop the onions.
  • Finely chop the ginger.
  • Heat oil in a non-stick wok / kadai / iruppu chatti
  • Add mustard.
  • When mustard splutters, add curry leaves, asafetida, turmeric powder and ginger.
  • Add onion, salt and saut√© for a few minutes.
  • When onion turns slightly brown, add the potatoes and allow it to roast on a low flame.
  • Turn the contents with care to have even cooking of the contents.

Tastes good with all rice preparations, chapatti, roti, parotta, puri, adai, vadai, bajji, bonda, pakoda, biriyani, Pulav, etc.

Tuesday, June 15, 2010

Broken Wheat Upma (Godhumai kurunai Uppuma)

  • Broken Wheat (Dhalia / Godhumai ravai / Godumai rava): 1 Cup
  • Tomato: 1
  • Green chilies: 4
  • Curry leaves: A few
  • Black gram (Uluntham Paruppu / Urad dal): 1 1/2 tsp
  • Mustard (Kaduku / Rai): 1 tsp
  • Asafetida (Perungaayam / Hing): A pinch
  • Salt as required
  • Oil
  • Coriander leaves for garnishing
Method of preparation:
  • Take a Wok (A metal pan having a rounded bottom, used especially for frying and steaming in Asian cooking.) (kadai (Iruppuch chatti / Vaanali) with a little oil and season with mustard, Black Gram and Asafetida.
  • When the mustard splutters, add chopped green chilies, curry leaves and chopped tomatoes.
  • Stir fry the tomatoes.
  • Add broken wheat and roast with the seasonings.
  • Add salt and 2 cups of hot water over the roasted and fried broken wheat.
  • Close the lid.
  • Let it get cooked.
  • Open the lid.
  • With a spatula, stir the Uppuma.
  • Mix for 5 minutes by adding a few dollops of ghee.
  • Garnish with coriander leaves.
  • Serve hot with pickle or chutney.

Thursday, June 10, 2010

Egg curry


  • Eggs: 5
  • Oil: 2 tbsp
  • Onion: 1
  • Tomatoes: 3
  • Green chilies: 2
  • Ginger root (grated): 1 inch
  • Cumin seed: 1 tsp
  • Bay leaf: 1
  • Cumin powder: 1tsp
  • Garam masala: 1tsp
  • Turmeric powder: ½ tsp
  • Red chilli powder: ½ tsp
  • Salt to taste
  • Chopped fresh cilantro leaves for garnishing.

Method of preparation:

  • Hard boil the eggs.
  • Grind onions, tomatoes and ginger to fine paste.
  • Heat 1 tbsp of oil in a heavy bottomed pan.
  • Add the cumin and bay leaf.
  • When the cumin stops spluttering add the slit green chilies.
  • Add onion/tomato paste.
  • Roast to a light brown color till the paste thicken and leaves oil.
  • Add garam masala, jeera/cumin powder, salt, red chili powder and turmeric.
  • Stir well and let it cook on medium flame for about five minutes.
  • Peal the hardboiled eggs, cut them and add them with the gravy.
  • Reduce flame till the gravy thickens and coats all the eggs.
  • Garnish with cilantro.