Sunday, January 09, 2011

Thuvaram paruppu masiyal/Toor dal gravy with Masala Egg

We enjoyed this paruppu masiyal with masala egg over the weekend.This is one of those simple yet comfort food. Masala egg recipe is from my sweet SIL's blog, fusion of life.It came out really good.Hope you all enjoy as much as we did.


Toor dal : 1/2 cup
Vendhyam/fenugreek seeds : 1 tsp
Turmeric powder : 1/4 tsp
Dry Red chillies : 5
Green chillies : 5 (slit)
Curry leaves : few springs
Tomato : 2 (chopped)
Tamarind : small lemon size ball
Oil - 1 tbsp
Mustard seeds : 1/2 tsp
Perungayam/ asafoedita : 1 pinch
salt : as needed


1. Pressure cook toor dal, fenugreek and turmeric powder with just enough water for more than 4 whistles. Mash cooked toor dal mixture well and keep it aside.
2.In a pan, heat oil and fry mustard seeds, asafoedita and dry red chiiles.Now add chopped tomatoes and slit green chilles.Saute well until tomatoes are cooked enough.
3.Now add tamarind water to the pan and bring it to a boil.
4.Now add mashed toor dal mix to the pan and add salt and water as needed.
5.Garnish with chopped coriander or curry leaves.I used curry leaves as I prefer them.

We enjoyed this with hot rice and masala egg.

Recipe Source for masiyal :Vikatan

Paruppu Masiyal

Masala Egg

Monday, January 03, 2011

Happy New Year and Banana Payasam

Happy Happy New Year to all Foodies out there.
I know I am surprised too, how time flies by.I have been out of blogging for a while now and so much things have happened in my life in the mean time.But I haven't stopped cooking though!.Now I am at a better position (I Hope) to continue my passion.So decided I will try my level best to post at least one recipe per week (one of my 2011 resolution :) ).

So my first recipe to share this year would be Banana Payasam, a famous dessert from Kerala.


Nenthra pazham : 2 ( well riped)
Jagarry/Sarkarai : 1 cup (grated)
Coconut milk : 1 can
Cashew nuts, golden raisins : as needed
Cardamom/Elakkai : 2 numbers
Ghee : 2 tbsp
Javvarisi/Sabudhana - 1 handful
Water - as needed


1. In a pan, heat ghee and saute sliced bananas until they are almost darkish brown.Mash them well with a fork and keep aside.

2. In a pan boil javvarisi about 2 cups of water.

3.Once it is cooked enough, add shredded jaggery and mix well.If needed add water just enough.Make sure there is no lumps are there.

4.Reduce the flame and add coconut milk and mix well.At this point do little taste test and if needed add more jaggery.

5.Finally add the mashed banana and mix well.Bring this to a boil and switch of the heat.

6.Fry Cashews, raisin and cardamom in ghee and pour over the payasam for garnish.