Cucumber - half
Snake gourd - few pieces.
White brinjal - 2 nos
Carrot - 1
Yam - few pieces
Drum stick - 2 nos cut to 2 inch pieces
Raw banana - 1 no
String bean - few
Raw mango - 3-4 slices
Coconut - 1/2
Cumin seeds - 1 tsp
Small onions - 10
Green chillies - 4
Turmeric - 1 tsp
Chilli powder - 2 tsp
Salt - to taste
Curry leaves - 2 sprigs
Coconut oil - 3 tbsp


Dice the vegetables into 1 inch long pieces with medium thickness.

Keep the diced yam in a vessel of water seperately from the other vegetables.

Take a heavy bottom pan and put the yam and half cup water and cook covered till half done. Then add all the other vegetables except the mango.

Put the turmeric, chilli powder, salt and 1 tbsp coconut oil and cook covered. There is no need to add water as the water will come out of cucumber. When half done put half of the thinly sliced mango pieces and cook covered.

Grind the cumin seeds, small onions, green chillies, raw mango and coconut with a little turmeric to a coarse paste. Add no water.

When the vegetables are cooked, mix with a spoon and check for water. If there is excess of water cook uncovered on high flame till the mix comes to a custard consistency. Lower the flame and add the ground paste and mix well. Let it cook for 2 minutes. Now add the curry leaves and the coconut oil and mix well. Switch off flame and keep covered on the hot stove. The curry has to sit for at least half an hour before serving.



1 cups White gram dal
3 cupsRice
Fenugreek 10 nos
Salt as per taste


Grind the dal and rice separately with some water until it become a fine paste.
Add salt to it and mix well. keep it overnight for fermentation. (The flour should be little dilute so that dosa is made thinner.The thinner and crispier the dosa, the better it tastes. )
In a flat frying pan the flour is poured and spread into a thin round.
Pour little ghee on both sides of the dosas
When it turns golden brown it is ready to serve.
Masala Dosa can be made by keeping potato masala inside the Dosa.

Note:- if you use a well seasoned cast iron pan the dosa will be crispier and it taste much better than non stick dosa.



2 cup plain rice
1 cup Grated coconut
Pinch of Yeast
Sugar 2 tbs
Salt to taste


Soak the rice in plenty of water( 4-5 hours).
Grind the coconut and rice with some water to a fine paste.
Dissolve the yeast in some warm water and mix well with the batter and keep it overnight.
In the morning grease the thick curved pan specially meant for making appam( you can use non stick pans, bot wont get that traditional shape).
Pour 4 dsp of the batter and spread it by rotating the pan once and cook the appam by closing the pan with the lid.

Vazhakoombu/Plantain Flower Thoran


1 Plantain Flower
1/2 cup green gram
1/2 tsp salt
1/2 tsp turmeric
1/2 tsp mustard
1/2 tsp minced onion
1 or 2 red chillies
1 tbsp oil

to be ground coarsely :- 1 cup grated coconut, 3 green chillies , 1 clove garlic,
1/2 small onion


cut the flower and the inner white cone as fine as possible.

cook the green gram dal till soft and keep aside.

Add the cut flower to the oil and add the ground paste and cook covered till the vegetable is tender (4 minutes) mix well. Now add the green gram and mix well.

Now take the rest of the oil and season with mustard, red chillies and minced onion.
Once the onion is fried add the plantain flower mixture to this and cook for
3 minutes and remove from heat.

Onion Theeyal


1 cup shallots or pearl onions
2 large onions
2 cloves garlic
1 cup grated coconut (you can use dried coconut flakes)
1 teaspoon coriander seeds
1 teaspoon methi seeds
1 tablespoon tamarind extract
1 tablespoon chile powder
1 teaspoon turmeric powder
2 teaspoons oil
salt -- to taste
10-15 curry leaves


Peel and chop the large onions fine.

Heat one teaspoon of the oil in a frying pan and add 1/2 cup of the chopped onions. Saute well and when browned, add the curry leaves, coriander seeds and methi seeds. Stir for a few more minutes and remove and keep aside.

Wipe the pan and add the coconut. On a low heat, dry roast the coconut until brown (not burned). When it is cool, blend the coconut with the onion mixture adding a half cup of water.

Heat the remaining oil in a saucepan and add the mustard seeds. When they pop, add the curry leaves and remaining onions and shallots and stir until browned. Add the tamarind extract and 1/2 cup water and salt. When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes.

Shrimp Cutlets


1 lb Cooked shrimp(peeled & chopped)
1 inch piece Grated ginger
1 tablespoon Chopped fresh mint.
4 Chopped Green onions
1 1/2 cups Bread crumbs
1 Egg yolk (well beaten)
3/4 cup Gram flour
1 tsp Coriander powder
Red chili powder to taste
Salt to taste
2 tablespoons Chopped cilantro (coriander) leaves
1/4 cup Oil
Water- 1/2 cup
Lemon juice- 2 tablespoons
1/2 cup Water


In a bowl, put the chopped shrimp, red chili powder, salt, green onions, ginger, mint, cilantro, 1/2 cup of bread crumbs, egg yolk and lemon juice and mix well. Make lemons sized balls out of the mixture and flatten them into thick patties. Coat them evenly with the remaining breadcrumbs.

Mix flour, little salt & red chili powder, coriander powder and water in a bowl to make smooth batter. Dip the patties in this batter and deep fry in hot oil until golden brown. Serve hot.

Shrimp Fry


1 lb shelled & deveined shrimps(go for medium/large shrimps)
1 tsp lime juice
1 1/2 tsp Red chili powder
1/4 tsp Turmeric powder
Salt to taste
Oil- 2 tablespoons


Put red chili powder,lime juice, turmeric and salt to the shrimp and mix well.Let it marinate for 30 minutes.

Heat oil in a shallow pan then add the marinated shrimp and fry until crisp. Drain on paper towel and serve hot.

Mutton Curry


1 to 1.5 lb Mutton
2 tablespoons Red chilli powder
1 tablespoon Coriander powder
1/2 tablespoon Turmeric powder
1/2 tablespoon Black peppercorns
1 teaspoon Chopped garlic
1 teaspoon Chopped ginger
2 small sticks Cinnamon
3-4 Cloves
2 Cardamoms
1 cup Sliced onions
8-10 Curry leaves
1 tablespoon Vinegar
1 teaspoon Mustard seeds
2 medium Onions
1/2 cup Oil
Salt to taste


Grind together the chilli powder, coriander powder, turmeric powder, peppercorns, cinnamon, cloves and cardamoms. Chop the 2 medium sized onions.

Boil 3-4 cups of water, add chopped mutton, ground masala, sliced onions, ginger, garlic, curry leaves, vinegar and salt. Cook till the meat is tender.

Heat oil in a small pan, add mustard seeds and allow to splutter. Add chopped onions and curry leaves. When done add into the mutton gravy. Boil for 2-3 minutes.

Serve hot with steamed rice.

Naadan Kozhi Curry

"Hum dum de dum, hum dum de dum, I'm so rumbly in my tumbly"
This is what I feel about when I think about the chicken curry my mom makes. All of us kids eats 4 to 5 times that day when we smell the chicken curry…and ahh...that taste I cannot express that in words. We eat her chicken curry with almost anything like rice, dosa, appam, puri, chapatti, iddiappam and the list goes on.


4 Tablespoons of coconut oil( you use corn/canola/vegetable oil)
3 onion(preferably red), thinly sliced
8 to 10 fresh green chili peppers
15-20 Fresh curry leaves
1/2 teaspoon turmeric powder
3 cloves of garlic crushed
1 1/2 inch piece of fresh ginger finely chopped
1 tablespoon chilli powder(adjust the amount of chilli powder according to your
1 1/2 table spoon of coriander powder.
2 pounds of boneless and skinless chicken pieces cut into cubes -(you can use whole chicken cut into pieces, this will give a rich flavourfull curry)
Salt to taste


Heat the oil in a heavy deep pan. Add onions, green chili peppers and curry leaves and fry till onions are soft. Stir in turmeric, garlic, ginger, chilli powder, and coriander powder. Simmer for 4-5 minutes, stirring periodically.Put in chicken pieces and stir. Season with salt. Sprinkle in water if necessary. Cover and simmer over medium-low heat for 30 to 35 minutes, until chicken is tender and the sauce has thickened. Stir occasionally to prevent the spice mixture from sticking to the bottom of the pot.

Jackfruit/Chakka Erisseri


3 cups of raw jackfruit pods cut into 1/2 inch pieces
2-teaspoons crushed black pepper
1/2 teaspoon turmeric
1 cup of freshly grated coconut
1/2-teaspoon cumin seeds
3-tablespoons vegetable/corn/canola/coconut oil
1 cup toasted coconut
1-teaspoon black mustard seeds
1 red chili pepper
10-15 nos curry leaves
Salt to taste


Wash the cubed jackfruit pods and place in a pan with just enough water to cover. Add salt, crushed black pepper and turmeric power and cook over low to medium heat till the jackfruit is tender.

In a blender, grind 1cup of fresh grated coconut with the cumin seeds and just enough water to form a smooth paste. Add this to the cooked vegetable. Stir gently to combine all the ingredients. Simmer for 4 to 5 minutes and remove from the stove.

Heat one tablespoon of oil, add mustard seeds, red pepper and curry leaves. When the mustard seeds start spluttering, remove from the stove and pour over the cooked vegetables. Sprinkle toasted coconut flakes on top and stir gently.
Serve hot with rice.

Note:- You can substitute pumpkin/squash/green plantain instead of jack fruit.

Muringakka/drumstick Thoran


4 or 5 Drumsticks.
1/2 cup Grated Coconut
1/4 teaspoon Jeerakam/cummin
1/4 teaspoon Turmeric powder
3 Green Chillies
6 Small Onions chopped
1/4 teaspoon Mustard seeds
Salt to taste


Split drumstick lengthwise and take out the soft part alone with a small knife or spoon.

Heat some oil in a pan, add mustard and onion and saute till brown.

Grind coconut,jeerakam/cummin ,turmeric powder and green chillies together and add to the pan followed by the drumsticks and cook till its done and water is completly vapourized(10-12 min).

Serve with rice.



2 lb Tapioca.
1/2 tsp Turmeric Powder
5 green chili
4 Garlic cloves
1/2 tsp Cumin seeds
1/2 cup Grated coconut
2 tsp coconut oil
2 dried red chili
2 small onion pieces
10-15 curry leaves
1/2 tsp mustard seeds
Salt to taste.


Peal kappa, cut it into medium size cubes and boil till soft (around 15 minute)in sufficient water and salt to taste.After it become soft, stain the water.

Make grind together cumin seeds, garlic, grated coconut,green chilly and add the paste in cooked Kappa along with the turmeric powder.

Put a pan on stove and pour the coconut oil,when the oil is hot add mustard seeds. When the mustard seeds spatters add onion pieces, dried red chilly, curry leaves and fry all the ingredients for 1/2 minute. Pour this mixture into tapioca and mix well.

Serve with fish/chicken/mutton/beaf/pork curry.

Chicken Thoran

1 cup bonless chicken cut into small cubes
A pinch of pepper powder
Salt to taste
1 Onions chopped
1/2 cup Coconut grated (Use dried greated coconut if you like)
1/2 tsp Chili powder
1 tsp Coriander powder.
1/4 tsp Turmeric powder.
1 tsp Masala powder.
5-10 Curry leaves.
2 tbsp Oil.
Salt to taste
2 Red chilies
1 tsp Mustard seeds.


Cook the chicken with salt and pepper on low flame adding an ounce of water if necessary till the chicken is almost cooked and the gravy is absorbed. Set aside.

Grind Coconut,Chili powder, Coriander powder, Turmeric powder, Masala powder and 3-4 Curry leaves coarsely. Set aside.

Place a shallow pan on a low flame. Add the oil when hot. Add the whole red chilies cut into 2 and the mustard seeds. When the seeds splutter, add the curry leaves and saute for a moment.

Add the chopped onion and saute till it turns soft and transparent. Add the cooked chicken and saute for another minute.

Add the ground coconut masala mixture and salt. Stir well. Cover and cook on very low flame for 2 minutes. Open and stir. Remove from flame.

Fish Curry.


2 lb fish(King fish/pomfert/catfish/salmon) cut into 1 inch cubes
2 tbsp oil
1/2 tsp mustard seeds
15-20 curry leaves
1 onion, chopped(red onion give a nice flavour. White onion will also works fine)
2 1/2 cm ginger, shredded
4 cloves garlic, chopped
2 tbsp chilly powder or (according to your taste)
2 tsp coriander powder
1/2 tsp turmeric powder
2 pinches fenugreek powder
3 or 4 pieces tamarind soaked in water (In TVM side they use tamarind called
valanpuli, but kudumpuli gives a better taste for this fish curry)
1 cup water
1/2 tsp coconut oil
Salt to taste


Clean the fish. Heat oil in a frying pan and fry mustard. Then add curry leaves, chopped onion, ginger and garlic fry it for 2-3 minutes.

Put in the chilly powder, coriander powder, and turmeric powder. Fry all this well.

Now add the fenugreek powder and the softened tamarind. Pour in the water. Then add salt. When it boil add the fish. Let it simmer until the gravy thickens and the fish is tender.

Last but not least sprinkle the coconut oil, and leave it on the gas for a minute.

Crab curry


1 pound jumbo lump crab meat(if its the season of soft shell crabs use 4-5 of those)
1 medium onion
2 large garlic cloves
1-inch piece fresh gingerroot
2 dried hot red chiles
2 tablespoons coconut/vegetable oil
1 teaspoon mustard seeds
1/2 teaspoon black peppercorns
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric
1/4 cup packed fresh cilantro sprigs
1 cups coconut milk(make it fresh from coconut/use coconut milk powder/use
canned unsweetened coconut milk)
salt to taste


Pick over crab meat to remove any bits of shell and cartilage(if you are useing soft shell crabs just cut it into 2 pieces). Chop onion and mince garlic. Peel gingerroot and mince. Break chiles into 1-inch pieces and reserve, along with any seeds(for extra heat).

In a 4- to 5-quart kettle heat oil over moderately high heat until hot but not smoking and cook mustard seeds until they begin to pop. Stir in onion, garlic, gingerroot, reserved chiles with seeds, and peppercorns and cook, stirring, until chiles are just browned, 3 to 4 minutes. Stir in other spices until combined well. Add crab and cook mixture, gently stirring occasionally (avoid breaking up crab), about 4 minutes.

While crab mixture is cooking, chop cilantro. Stir cilantro into crab mixture with coconut milk and salt and simmer until slightly thickened, 6 to 8 minutes.