Soya Beans Curry(dry version)

Last week when I was cleaning my pantry found out a packet of soya beans and made this curry for Sunday lunch.My mom makes this curry with dried mochai(field beans) but I tried with soya beans.For my surprise this curry turned out very delicious which goes very well with sambhar rice and variety rice or eaten as a snack as such.My kiddo liked this curry a lot, now to the recipe..........


Soya beans(soaked)11/2 cups
Onion1no.(medium size)
Green chilly2nos.
Curry leaves1 sprig
Coriander leaves(chopped)2tsp
Mustard seeds/kadugu1/2tsp
Urad dhal/ullutham paruppu1tsp
Turmeric powder/manjal podito taste
Asafoetida/perungayama pinch
Saltto taste

To roast and grind
Red chilly2-3nos.
Coriander seeds11/2tsp


                         Soak the soya beans overnight and pressure cook it with a pinch of salt and water to one whistle.Chop the onion and green chillies finely.
Meanwhile dry roast the ingredients and grind it to a coarse powder and set it aside.
Heat a pan with oil and do the tempering with mustard seeds and urad dhal,add the asfoetida and curry leaves.Saute the onion,green chillies till transparent with a pinch of salt and turmeric powder.Now add the cooked soya beans and stir it for a minute.
Then add the ground paste,salt and mix it well.Cook it in the medium flame for 5-6 minutes.Finally garnish it with coriander leaves.
Curry is ready to serve.


  • Cook the soya beans for one whistle otherwise it may turn mushy.
  • A tsp of ginger&garlic paste can also be added while sauteing the onion.
Sending this to Cooking with Seeds-Soya Beans event started by Priya guest hosting by Anu of Anu's Healthy Kitchen.

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes.
Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...   


Mango(peeled,cubed)1 cup
Strawberry(cut into half)1cup
Lemon juice2tbs


  • Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside.
  • Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes.
  • Then pour the next layer and freeze it for atleast 6 hours.
  • Remove the popsicle from the mold by keeping in hot water for 10-15 seconds.


  • You can make as many layers you want,but freeze atleast for 30 minutes before pouring for each layer. 
  • Instead of popsicle mold,small cups can be used.Wrap the top of the cup with aluminum foil and insert a popsicle stick in the center and freeze it.
  • Fruits such as watermelon,kiwi,bluberry and orange can also be used for different color layers.
Check out the marathoners participating in BM#16. 
Linking this to Mango Mania 99 event happenings at Pradnya's space and Kid's delight event hosted by Smitha.

Mango Lassi

Today's recipe is a easy breezy mango lassi which is a favorite for most of the kids.Whenever we go to Indian restaurant my kiddo orders the mango lassi and chicken 65 or lollypop chicken.
Though the mango season is in full swing, I couldn't use the fresh one,the mangoes what I got this time is not good(lot of fibers).I used the store bought mango pulp which was left after making mango ice cream last week.Now to the recipe....


Mango pulp11/2cups
Plain yogurt/curd2cups
Cardamom/ellakai powdera pinch(optional)
Pistachios(finely chopped)2nos.for garnishing
Ice cubesas needed


                                     Put everything except the pistachios in a blender jar and blend it well.Pour it in glass,sprinkle the pistachios and serve it.


  • If fresh mangoes are used,it needs some more sugar.
  • Saffron can also be added or extra flavor.
  • The yogurt should be freshly made and not sour.
Check out the marathoners participating in BM#16.
Linking this to Mango Mania 99 event happenings at Pradnya's space and Kid's delight event hosted by Smitha.

Watermelon Lemonade

Today's post under the combo theme for Blogging Marathon#16 is Kid's summer delight and the recipe is watermelon lemonade which is my kiddo's all time favorite.
Last week it was so hot here and my kiddo wanted to drink or eat something cold after coming back from school.
Watermelon and strawberry are his favorite fruits and he likes to eat these two fruits in anytime.So I made this watermelon and strawberry lemonade(recipe soon) for him every other day and he enjoyed each every sip.Here is the recipe for refreshing drink.......


Watermelon cubes11/2-2cups
Lemon juice1/2cup
Ice water1cup
Ice cubesas needed

  • In a pan add 1/4cup of sugar and 1/4 cup of water,bring it to boil till the sugar dissolves.Put off the stove.
  • Puree the watermelon in a blender and pass it through a fine mesh.
  • Stir in 1cup of water,lemon juice,sugar syrup and watermelon puree.
  • Put some ice cubes in a glass and pour the prepared watermelon lemonade.
  • Serve it immediately.

  • Instead of ice water sparkling water or soda can be used.
  • Remove the seeds in the watermelon before puree it. 
  • The amount of lemon juice can be increased or decreased according to preference.
Check out the marathoners participating in BM#16.

Karivepillai/Curry leaves Kulambhu in Simple Everyday Thali

Today's thali is a simple and comforting thali which we usually make it the next day of party food or festive food.
This is a very flavorful,slightly tangy kulambhu which aids digestion.
As we have a big curry leaves tree in our backyard,my mom makes it atleast every other week.But here in U.S curry leaves are so expensive I make it very rarely,instead I make Poondu(garlic) kulambhu often.
Last week end we had a birthday party and get together,had a heavy lunch and dinner.So next day we wanted to have a comforting food,made this kulambhu.
As I had little curry leaves,added coriander leaves along with the curry leaves,for my surprise it came out extremely delicious.

The menu is
  • White rice
  • Karivepillai Kulambhu(curry leaves kulambhu)
  • Tomato Rasam
  • Beans Poriyal(beans curry)
  • Chow-chow Kottu(chayote dhal)
  • Vathal(home made fryums)
  • Neer mor(Buttermilk) 


Karivepillai/Curry leaves Kulambhu

Curry leaves/karivepillai5-6sprigs
Coriander leaves/kothamalli1/2cup(tightly packed)
Shallots/Chinnavengayam10 nos.
Garlic/Poondu5 cloves
Red chilly powder/milagai podi1tsp
Coriander powder/kothamalli podi2tsp
Sambhar powder1tsp
Cumin seeds/jeeragam1tsp
Black pepper/milagu11/2tsp
Fenugreek seeds/vendhayam1/4tsp
Tamarind paste2-21/2tbs
Asafoetida/perungayama pinch
Mustard seeds/kadugu1/2tsp
Saltto taste


                 Heat a pan and dry roast the cumin seeds,pepper and fenugreek seeds in a medium flame till a nice aroma comes out,transfer to a plate.In the same pan add a tsp of oil and saute the shallots and garlic to transparent,remove it.Then saute the curry leaves and coriander leaves.Let everything cools down.
Grind cumin seeds,pepper,fenugreek seeds along with red chilly powder,corainder powder and sambhar powder to a coarse powder.Then add the curry leaves,coriander leaves mixture and grind with little water.Finally add the sauteed shallots and garlic,pulse it.(don't make it like a fine paste).
In a pan heat the oil in a medium flame and crackle the mustard seeds,asafoetida then add the ground paste.Saute it for a minute,now add the tamarind paste and add a cup of water.Cook it till it becomes thick and the oil separates.
Serve it with rice and poriyal,pappads.


  • This kulambhu can be stored in the refrigerator for a week also.
  • Sometimes you may feel a slight bitter taste initially but once the flavors get incorporated it won't be there.
  • Using sambhar powder gives a very nice flavor but it can be substituted with chilly powder and coriander powder.
  • Care should be taken while roasting the spices,if it is roasted in a high flame it will end up in bitter taste.
  • Sometimes my mom fries whole red chilly and coriander seeds along with the spices and used instead of powders.
Check out the marathoners participating in BM#16
Linking to Thali Mela happenings in Srivalli's space and Julie's EP series- Ginger and Pepper event happenings at Prabha's space. 
Also sending this one to Show Me Your Hits-Iron rich foods event hosted by Julie of Erivum Puliyum started by Sangeetha of Spicy Treats.

South Indian Breakfast Thali

Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is
  • Sambhar Idly
  • Ulundhu Vadai(urad dhal vada)
  • Ven Pongal(pongal)
  • Nei Roast(ghee roast)
  • Degree Kaapi
The accompaniments are
  • Thengai chutney(coconut chutney)
  • Sambhar
  • Poondu chutney(garlic chutney)


                        Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...



Raw rice/paccharisi1cup
Moong dhal/paasiparuppu1/3cup
Cumin seeds/jeeragam11/2tsp
Black pepper/milagu1tsp
Curry leaves1 sprig
Ginger/inji(finely chopped)1tsp
Asafoetida/perugayama generous pinch
Turmeric powder/manjal podia pinch
Saltto taste


  • Wash the rice and dhal together in the water for couple of times.
  • Pressure cook with a pinch of turmeric powder,asafoetida and the salt with 4 cups of water for 2 whistles in a medium flame.
  • Meanwhile heat the ghee and oil in a pan and crackle the black pepper then add the chopped ginger,curry leaves and cashews.Finally add the cumin seeds and put off the stove.
  • Mix it well to the cooked rice and dhal mixture and mix it well,if needed add a tbs of ghee.
  • Serve it hot with chutney and sambhar.


  • The amount of water depends on the quality of the rice,if it is too thick after pressure cook,add a cup of boiling water with a pinch of salt.
  • If the mixture is too watery,cook it again till it gets thick.
  • Usually I added 1/2tsp of crushed pepper and 1/2 tsp of whole pepper.
  • The secret of getting tasty pongal is the amount of ghee used.
Check out the marathoners participating in Blogging Marathon#16.
Linking to Thali Mela happenings in Srivalli's space.

Variety Rice Thali

Today's thali is a festive thali which we usually make it for Chitra Pournami day(full moon day comes in the month of April) for the pooja naivedhyam along with panakam,neer mor and fruits.
We don't use onion,garlic and other garam masalas but my kiddo doesn't like other variety rice except some kind of pulao,so I made tomato pulao for him.
The rice varieties I made on that day was
  • Kalkand sadham(sugar candy rice)
  • Puliotharai(tamarind rice)
  • Mangai sadham(mango rice)
  • Tomato pulao(tomato pulao)
  • Thayir sadham(curd rice).

The accompaniments are

Mangai Sadham/Mango Rice

                                          Mango rice is a simple and tangy rice which can be made in a jiffy and it is a good option for lunch box.


Raw mango(grated)1cup
Rice(sona masoori/basmathi)1cup
Mustard seeds/kadugu1tsp
Urad dhal/ullutham paruppu11/2tsp
Channa dhal/kadalai paruppu11/2tsp
Red chilly/varamilagai/1no.
Green chilly(chopped)2-3nos.
Curry leaves1 sprig
Turmeric powder/manjal podi1/2tsp
Saltto taste


                             Cook the rice with enough water,cool down and separate the grains.Peel the skin of the mango and grate in a grater.
Heat a pan with the oil,add the mustard seeds,urad dhal,channa dhal and asfoetida.Now add the red chilly,green chilly,peanuts,cashews and finally add the turmeric powder and curry leaves.Add the grated mango and saute it in a medium flame for 2 minutes.
Now add the salt and mix it well and keep it in a medium flame for 1 minute and turn off the stove.
Mix it with the rice till everything gets blend well.
Serve it with fryums,papad or chips.


Check out the marathoners participating in Blogging Marathon #16.
Linking to Thali Mela happenings in Srivalli's space.

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