All Posts By: Kamala

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pepper vadai

Pepper Vadai (Anjaneyar Vadai)

In Snacks On March 3, 2014 3 Comments

This Pepper Vadai is prepared at Temples and made as garland (Vadamalai) for Lord Anjaneyar. Method: Soak urad dal in water for about 30 minutes. Drain the water… Read More »

samba sadam

Samba Sadham (Pepper, Cumin Rice)

In Rice On February 24, 2014 4 Comments

“Samba Sadham” (Pepper and Jeera Rice) is prepared at Chidambaram Temple as an offering to Lord Nataraja along with Brinjal Gosthu Method: Clean the rice with water. Then… Read More »

Potato Masala Fry

Potato Masala Fry

In Poriyal On February 18, 2014 11 Comments

Method: Wash and pressure cook the potatoes till soft. Remove the skin from the cooked potatoes and cut it into bite size cubes. Cut onion and tomatoes into… Read More »

Beans Milk Curry

Beans Milk Curry

In Poriyal On February 10, 2014 7 Comments

Method: Wash and slit the beans lengthwise into two pieces. Then cut it into 2 to 3 inch lengthwise pieces. Chop the onion and garlic lengthwise. In a… Read More »

Peas Pulav

Peas Pulav

In Rice On February 3, 2014 9 Comments

Method: Wash the rice and soak it in water for about 30 minutes. Chop the onion and slit the green chillies lengthwise. In a pressure cooker, add the oil… Read More »

Onion Soup

Onion Soup

In Soups On January 28, 2014 0 Comments

Method: First peel and chop the onions finely. In a thick bottomed cooking container, add butter and the chopped onions. Fry the onion till it becomes shiny. (Do… Read More »

Brinjal Kosthu

Chidambaram Kathirikai (Brinjal) Gosthu

In Gravies On January 5, 2014 11 Comments

This Brinjal gosthu with Samba Sadham(Pepper and Jeera Rice) is prepared at Chidambaram Temple as an offering to Lord Nataraja. Authentically it is prepared with grilled brinjals. Some… Read More »


Onion Thool Pakoda

In Snacks On December 1, 2013 12 Comments

Method: Chop the onion lengthwise. Add little salt and gently mix by your fingers so that the onion pieces will be separated. Leave it for ten to fifteen… Read More »

Narthanga Pickle

Narthangai (Citron) Pickle

In Pickle On November 25, 2013 13 Comments

Narthangai, also known as Citron or Bitter Orange, has lots of medicinal value, aids digestion and removes the bitterness in the tongue. It is used for making dry… Read More »

Nanjil Kuzhambu

Nanjil Nattu Vendhaya (Fenugreek) Kuzhambu

In Kuzhambu On November 18, 2013 9 Comments

Method: Soak tamarind and salt in water and extract the juice. Add enough water and make 3 cups of tamarind water. Chop big onion and tomato finely. Slit… Read More »


Sprouted Moong Kanji (Porridge)

In Breakfast On November 4, 2013 5 Comments

Method: In a kadai add the sprouted moong and dry fry till it is hot to touch.  Then remove the contents to another container. In the same kadai… Read More »

kal dosai

Kal Dosai

In Breakfast On October 14, 2013 18 Comments

Method: Soak both the rice together with fenugreek seeds and dhal separately in water for about 6 to 8 hours. Wash and grind rice and dhal separately to… Read More »