Tuesday, April 12, 2016


The best combination with Idly is one an only Sambar. Most of the time I depend using readymade sambar powder. I wanted to try homemade fresh sambar powder so after a google search, I came across one interesting mouthwatering Udupi sambar which I wanted to try as early as possible. The day I grabbed the recipe, that night, it was there for my dinner :) It comes from the place called Udupi. The ingredient I used for the first time is the coconut and pepper that gives a slight thickness and slight peppery touch to the gravy. Its smells simply divine the time you start roasting all the spices :) Do try this traditional sambar straight away from Udupi without Onion and Garlic :)


2 tbsp Urad dal.

2 tbsp Channa dal.

4 Dry Red chillies.

1 tbsp Coriander seeds.

1 tsp Methi seeds.

1 tsp Jeera

3 tbsp Grated Coconut.

3 to 4 Peppercorns.

Few Curry leaves.

1 tsp Oil.


Add oil in a non stick pan. Fry red chilly till u get a nice aroma. Then remove to a plate. Now under low flame, fry the dals first followed by rest of the ingredients. Remove and let it cool.  Grind and keep it a side.


3/4 Cup Cooked Toor dal (add turmeric pd and water while cooking)

1 1/2 max Cup Veggies ( anything you prefer to add in sambar)

2 Medium size Tomato.

1 tbsp Tamarind extract

Pinch of Jaggery

Adequate amt of water.

Salt to taste.


2 tbsp Oil.

2 tsp Mustard seeds.

1 tsp Jeera

Few Curry leaves

2 Dry red chilly (optional)

Pinch of hing


Coriander leaves or Curry leaves :)


Take a big vessels. Boil veggies along with tomato with salt. As soon as the veggies gets cooked, add toor dal. Mix well. Add adequate amount of water, tamarind extract, jaggery and finally the grounded masala. Mix well and adjust adding salt.  Boil and remove from the flame.

For seasoning add oil in a pan. Allow mustard seeds to splutter followed by jeera, red chilly, curry leaves and hing. Pour this into sambar and garnish with coriander leaves or curry leaves,

Serve hot hot with Idly ;)


Sunday, April 10, 2016


This is one of the unique fritters I grabbed from tv show. I found this something interesting when I heard about the banana flower's floret's fritters which I heard for the first time. We either throw off that part or some of it we used for making poriyals along with its flower. Thus the final result was super yummy and it was extra crispy and crunchy. This which goes well with lunch thali as a side dish. No doubt kids would adore like anything :). Please do try this and let me know ;)


1 Cup Banana flower florets

2 tsp Chilli powder.

1 tsp Turmeric powder

2 tbsp Besan

1  tbsp Rice flour

Pinch of Hing

Salt to taste

Water just to Sprinkle

Oil for deep fry.


Remove and clean the florets from banana flower. Patch it dry. Take off the stiff stick which is called Pistil inside the floret.  Heat oil for frying. Now put all the ingredients one by one and mix well. Sprinkle little water so that all the masala gets stickes the floret. Drop them carefully one by one into hot oil and deep fry till it turns crispy and crunchy.


Saturday, April 9, 2016


The most refreshing and natural drink I adore to have daily is the Bonda lime. This is what we call at Mangalore.This makes a great hydration drink.


1 Cup Tender coconut water.

1 tsp Sugar (optional)

2 tsp of Lime juice.


Water (optional) I dont add at all.


Take a serving glass. Add sugar and lime juice and stir till the sugar dissolves. Pout the tender coconut water and scraped malai on to it. Mix well and serve chill.