Milagu Podi - Pepper Powder

#PepperPowder  is used in the preparation of omelette, dhal, pongal and in some currries. Pepper mixed with hot white rice with a spoon of ghee tastes very good.

Prepare pepper powder and store in a air tight container. But make in small quantities as it loses its aroma and hotness if stored for a longer time.

Ingredients :
pepper                            : 1/4 cup
cumin                             : 1/4 cup
curry leaf powder         : 1 tsp
salt                                 : 2 tsp ( adjust )

Method :
Dry roast pepper and cumin seeds till they give out aroma.
Cool down to room temperature.
Take roasted ingredients, salt and curry powder.

Grind into a nice powder.
Store in an air tight bottle/container.








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Tiffin recipes

Rawa Pongal

#Rawapongal - #Sooji #Pongal : Basically pongal is done with rice and green gram dhal. This rawa pongal is just a variation of it.
Here rawa ( sooji ) is used instead of rice. I haven't done this in recent times. I completely forgot this recipe. But when I went to my daughters' place she made this tiffin for breakfast. It was so tasty and very easy to make. I also made two days back and here it is.

Ingredients :
Rawa ( sooji )                                    : 3/4  cup
Green gram dhal                                : 1/4  cup
Turmeric powder                               : a pinch
Salt                                                  : 3/4 tsp

To temper :
Green chilly                                      : 2 ( adjust )
Pepper                                             : 1 tsp
Cumin                                              : 1 1/2 tsp
Curry leaves                                      : 10 to 12
Ghee                                                 : 3 tsp

Method :
Pressure cook dhal with 1/2 cup of water and a pinch of turmeric powder for 3 whistle.

In another burner boil 2 cups of water.
Keep a kadai on third burner with a tsp of ghee.
Roast rawa till you get a nice aroma.
Transfer onto a plate and keep aside.
Add a tsp of ghee again into the kadai.
When the ghee becomes hot splutter cumin seeds.
Then add pepper, nicely chopped green chilly and curry leaves and fry for some time..
Transfer onto a plate.

Open the cooker and add boiled water.
Switch on the stove and keep the burner knob at SIM position.
Add slowly roasted rawa and stirring with ladle.
Rawa gets cooked immediately.
Add the tempered ingredients and mix well.

Keep it closed with a lid for 3 minutes.
Switch off stove.

Now pongal is ready to serve.
Serve hot steaming pongal with a dash of ghee poured over it.
Enjoy with coconut chutny,

pongal thuvaiyal


or vadavath thuvaiyal

rawa Pongal served with Vadavath thuvaiyal

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thinai pongal

varagu pongal ..

broken wheat pongal

kuthiraivaali pongal

Millet Recipes

For other tiffin varieties

Tiffin - Breakfast / Dinner


For other Chutney varieties

Chutney recipes

Payathangai ( Karamani ) Poriyal - Yard Long Beans Curry

#PayathangaiPoriyal or #KaramaniPoriyal or #YardLongBeansPoriyal : #Payathangai is also called #Karamani. If it is fresh and tender then this Poriyal will be very very tasty.
The vegetable has to be cooked delicately so that it does not lose its color.

Ingredients : 

Payathangai (karamani )              : 1/4 kg
Turmeric powder                        : a pinch
Sambar powder                          : 3/4 tsp
Coconut Scrapings                      : 4 Tsp
salt                                               : 1/4 tsp ( adjust )

Tempering :
Mustard seeds                              : 1/2 tsp
Urad dhal                                      : 1 tsp
Oil                                                : 1/2 tsp

coconut scarp                              : 2 tsp ( add more also )

Method :
Wash the vegetable thoroughly and remove top and bottom.
Nicely chop into equal size pieces.

Put in a cooker with turmeric powder, Sambar powder , salt and 1/2 cup of water.
Pressure cook for one whistle.
Immediately release steam and transfer the cooked payathangai into a bowl.

Keep a kadai on stove with 1/2 tsp of oil.
Splutter mustard seeds and then add urad dhal.
When urad dhal turns golden brown color add cooked vegetable.
Keep flame at medium level and stir continuously for 2 to 3 minutes.
Now add coconut scrapings and mix well.
Switch off the stove and transfer into a serving bowl.

Goes well with sambar sadam ( white rice mixed with sambar )


and rasam rice ( white rice mixed with sambar ).





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radish keerai poriyal

Murungaikeerai thuvatal

Cabbage Stir Fry

Cluster Beans Lentil Masala Curry

Cauliflower Poriyal

Stirfry/Poriyal

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