Cooking With Seeds - Chickpeas Event Announcement

Cooking with Seeds(CWS) is an event started by Priya of Priya's Versatile Recipes and this month I am hosting the event.For this month event I chose chickpeas as the seed for the event..So make recipes with chickpeas and link your recipes before April 30 2014.

Here are the rules for the event

1)Cook or create dishes with  chickpeas(vegetarian,vegan or non-vegetarian are accepted)..

2)Many entries per person are allowed..

3) Link the entries to the event announcement and to CWS page.

4)You can link the old entries also it should be linked with the event announcement page.

Pallipalayam Chicken Fry

For this week Tamizhar Samayal Tuesday,I am sharing you  the famous Pallipalayam chicken fry.Pallipalayam is a place in Erode district in Tamilnadu which quiet famous for chicken dishes.
This chicken fry is a popular in non-vegetariean restaurant menu in Tamilnadu and the recipe sounds similar to the uppu varuval in Chettinadu.
The spiciness and flavor is from the redchillies used and no other special masala is used for this fry.Addition of shallots and garlic along with the dried red chillies makes this fry more flavorful and delicious.This fry tastes good with rasam and curd rice as well as with pulao and biriyani.With no further delay lets move on to the recipe......

Basic Information

Preparation Time -15 minutes
Cooking Time - 25  minutes
Serves 2-3


Chicken(with bones)1 lb
Shallots/chinna vengayam(finely chopped)15
Ginger&garlic paste1 tsp
Garlic/poondu(finely chopped)5-6 cloves
Dried Red chilly/varamilgai(broken)8-10
Coconut bits1tbs(optional)
Turmeric powder1/4tsp
Curry leaves/karivepillai1 sprig
Coriander leaves/kothamalli1tbs(chopped)
Mustard seeds/kadugu1/2 tsp
Cumin seeds/jeeragam1/2 tsp

  1. Clean and cut the chicken to a bite size pieces,marinate the chicken with ginger& garlic paste,1/2tsp salt and turmeric powder for 30 minutes.
  2. Heat a pan with oil and crackle the mustard and cumin seeds,add in the broken red chillies,curry leaves.Now goes chopped shallots and garlic,saute it till transparent.
  3. Now add the marinated chicken and saute in for couple of minutes.
  4. Add salt and sprinkle around 2 tbs of water,cook it covered in a medium flame till the chicken gets tender.Stir it in between for 2 times.
  5. Once the chicken is cooked,sprinkle the chopped coriander leaves and keep in a flame for 2-3 minutes till it gets dried and reaches the desired consistency.
  6. Pallipalayam Chicken fry is ready.
Serve it with rice.


  • The amount of red chillies given here is for bit spicier version,can alter according to your taste.
  • Using shallots gives a nice flavor and taste to this fry so try to use shallots,if not use a large onion for this amount of chicken.
  • Cook it in a medium flame and if you feel the fry is very dry add another tsp of oil after the chicken cooked completely.
  • If you are adding the coconut bits,add it along with the shallots and let it fry along with the shallots.
  • If you want the fry to be milder,remove the seeds from the red chillies.
  • Here I used the fat garlic cloves,if its a smaller variety then use atleast 10-12 cloves.
  • Marinating with ginger & garlic paste is purely optional.
This recipe is off to This recipe is off to Tamizhar Samayal Tuesday event.

Kothamalli Kulambhu

For this week of CCC,when I was looking at my cook book collections this kulambhu caught my attention.I noted down this recipe from a magazine during my last India trip.
I tried this kulambhu for the first time,it came out so delicious and finger licking.The recipe is more like the karevepillai kulambhu prepared in our households but with freshly ground masala.Simple papad and fryum goes very well with this kulambhu,but I paired up with chow chow kootu and egg omlette.Lets move on to the recipe..............................

Basic Information

Preparation Time ~ 10 minutes
Cooking Time ~25 minutes
Serves ~4 (generously)


Shallots (chopped)5-6
Tomato1(medium size)
Garlic/poondu2-3 cloves
Coriander leaves/kothamalli11/2cups (tightly packed)
Tamarind /pulismall lemon size
Curry leaves/karivepillai1 sprig
Salt1 tsp
Oil2-3 tbs
To roast and Grind

Black pepper/milagu1 tsp
Cumin seeds/jeeragam1 tsp
Dried Red chilly/varamilagai4-5
Coriander seeds/dhaniya1 tbs
Toor dhal/thuvaram paruppu1 tsp

For the tempering

Mustard seeds/kadugu1/2tsp
Fenugreek seeds/vendhayam1/8tsp
Asafoetida/perungayama pinch


  • Dry roast the given ingredients in a medium flame till a ice aroma comes out and becomes golden.After cooling grind it to a bit coarse powder.

  • Heat pan with 2 tsp of oil and saute the onion and garlic follows the tomato.Once the tomato becomes mushy add the coriander leaves and saute it for a minute till it wilts.Put off the flame and grind it to a fine paste.

  • Meanwhile make the tamarind extract and mix the ground spice powder,turmeric powder and salt,keep it aside.
  • Heat the pan with the remaining oil and do the tempering,add the curry leaves.Add the tamarind water and let it boil for 5 minutes in a medium flame.Finally add in the coriander paste,let it boil for another 5 minutes in a medium flame till the oil separates.

  • Kothamalli Kulambhu is ready.


This recipe is off to  Cook Book Challenge #6 March week 4.

Baby Potato Fry

For this week of CCC I made the cute little baby potato fry,adapted from a T.V cookery show.Its a simple fry can be made in no time but the only thing it needs marination.If its marinated for a long time,the taste is more delicious and kept in the fridge for overnight.This potato fry can be served as an accompaniment or a party stater,lets move on to the recipe.....................

Basic Information

Preparation Time ~ 10 minutes
Cooking Time ~ 20 minutes
Serves ~ 3-4


Baby Potato18-20
Ginger&garlic paste2tsp
Red chilly powder/milagai podi11/4 tsp
Thick Yogurt/thayir2 tbs
Garam masala powder1/4 tsp
Turmeric powder/manjal podi1/2 tsp
Corn flour2 tsp
Curry leaves/karivepillaifew leaves
Coriander leaves(chopped)2 tbs
Salt11/4 tsp
Oil1 tbs


Cook the potato in a boiling water till its 3/4th done,after cooling peel the skin.Using a tooth pick,prick it on several places on the potato and keep it aside.
Take a bowl and to this add the spice powders,salt,yogurt,ginger&garlic paste,mix it well.To this add the baby potatoes and mix it,so that the masala coats well with the potatoes.Keep it in the refrigerator for overnight or for at least an hour.

Now heat a pan with oil and toast the curry leaves,add the marinated potatoes and cook it in a medium flame till it becomes golden.Add the corn flour and cook it for couple of minutes and finally sprinkle the chopped coriander leaves.Put off the flame.

Serve it as an accompaniment or a starter.


  • Don't cook the potatoes soft otherwise it may turned out mushy.
  • Fry it in a medium flame to get roasted evenly.
This recipe is off to  Cook Book Challenge #6 March week 3.

Kale Leaves Poriyal/Kale Leaves Stir fry

I try to include greens in our food at least once in a week either in the form of kootu or poriyal and I have shared my version spinach kootu here and here.
But today's recipe is poriyal/stir fry with kale leaves and it tastes similar to drumstick leaves/murungaikeerai.I made the poriyal just how we make drumstick leaves poriyal.
As kale leaves has lots of carotene and anti cancer properties these days I make it often.Try this simple and healthy stir fry.

Basic Information

Preparation Time ~15 minutes
Cooking Time ~ 20 minutes
Serves ~ 3


Toor dhal/thuvaram paruppu3 tbs
Kale leavesa bunch
Shallots/chinna vengayam5-6 
Curry leavesfew leaves
Salt3/4 tsp
Oil2 tsp
For tempering

Mustard seeds/kadugu1/2tsp
Urad dhal/uluthamparuppu1tsp
Asafoetida/perungayama pinch
Red chilly(broken)2-3


Cook the toor dhal in a pressure cooker for a whistle,no need to cook it mushy.
Meanwhile wash the kale leaves and remove the leafy part and remove the thick veins.Chop it finely,keep it aside.

Heat a pan and splutter the mustard seeds,add the urad dhal,asafoetida,red chilly and curry leaves.Saute the onion for a minute.Now add the chopped kale leaves and mix it well until it wilts.

Now add the salt and cook it covered for 2-3 minutes.Add in the cooked dhal and grated coconut and mix it well,cook it uncovered for a minute.Put off the flame.

Kale leaves poriyal is ready.

Serve it as an accompaniment for


  • Add the salt after the leaves wilt otherwise it will become more.
  • After chopping,approximately I got 4 cups of leaves.
  • The dhal doesn't needs to cook mushy,it should be soft.

Paavakkai Pitlai/Paagarkkai Pitlai - No Onion and Garlic Version

Today is the 2nd Tuesday and some of you know that we group of friends share Tamilnadu recipes for the event Tamizhar Samayal Tuesday.
Paavakai Pitlai is a Typical South Indian curry especially made in Tamil Cusine which is served along with rice.
This pitlai can be mixed along with white rice or an accompaniment and its slightly thicker than sambar made with freshly ground spices.Off to the recipe...........................................

Basic Information

Preparation Time ~ 10 minutes
Cooking Time ~ 25 minutes
Serves ~ 2


Bitter gourd/Paavakkai(sliced)2(medium size)
Tomato(finely chopped)1(medium size)
Tamarind/pulibig gooseberry size
Toor Dhal/thuvaram paruppu1/4 cup
Turmeric powder/manjal podi1/4 tsp
Oil1 tbs
Curry leaves/karuvepillaifew leaves

To roast and Grind

Coriander seeds/dhaniya1 tbs
Channa dhal1tbs
Red cilly/varamilagai3-4
Coconut(grated)2 tbs
For the tempering

Mustard seeds/kadugu1/2tsp
Fenugreek seeds/vendhayam1/8tsp
Urad dhal/uluthamparuppu1/2tsp


Pressure cook the toor dhal with enough water for 3-4 whistles.Meanwhile dry roast the coriander seeds,channal dhal and red chilly to a golden color.Finally add the coconut and fry it for a minute,put off the flame.After cooling grind it to a coarse powder and extract the tamarind set it aside.

Heat a pan with oil and do the tempering,add the sliced bitter gourd and curry leaves, fry it in a medium flame till it becomes tender.Add the chopped tomato and cook it.Now add the tamarind extract along with 1/2 cup of water and cook it covered in a medium flame.

Add in the cooked toor dhal and mix it well.Add in the salt and turmeric powder,cook it for couple of minutes.Finally add the freshly ground spice powder and cook it for one boil.Put off the flame.

Serve it with rice.


  • If you want to add onion,add around 3-4 tbs of finely chopped onion after the tempering.
  • A small piece of jaggery or a tsp of brown sugar can be added after adding the spice powder but I didn't.

This recipe is off to Tamizhar Samayal Tuesday event.

Thengai Podi/Coconut Podi

Today's recipe for cooking from cook book challenge is simple thengai/coconut podi which I noted down from my friend.
Thengai podi is flavorful and easy to make,can be mixed with rice along a dash of ghee or an accompaniment for idly.
This podi is often sprinkled in dry vegetable curries and kootu for extra taste and fresh and flavor.This podi stays fresh for a week to 10 days if its stored in an air tight container in room temperature.
Here I used the desiccated coconut  but it can be replaced with fresh grated coconut also,with no further delay lets move on to the recipe...............................

Basic Information

Preparation Time ~ 5 minutes
Cooking Time ~ 10 minutes
Makes ~ 1 cup(approximately)


Urad dhal/ulutham paruppu1/4 cup
Desiccated coconut1/2 cup
Tamarind/puli(optional)1 inch
Red chilly/varamilagai4 -5
Asafoetida/perungayama pinch


  • Dry roast the urad dhal,tamarind(if you are using) and red chillies in a medium flame till the urad dhal becomes nice and golden.Transfer it to a plate.
  • Now add the dried coconut to the pan and roast it till it becomes crisp and golden.Finally add the asafoetida and put off the flame.Let it cool down completely.
  • Put the fried urad dhal and rechillies,salt in a blender jar and grind to bit coarse powder.Then add the roasted coconut and pulse it.Do not run the blender continuously.

Thengai Podi is ready.Store it in an air tight container.


  • After adding the coconut do not run the blender/mixie continuously,pulse it with intervals,otherwise it will look like chutney.
  • If you using fresh coconut,fry it in a low flame tll it gets crisp and golden.

This recipe is off to  Cook Book Challenge #6 March week 2 and  Let's Brunch on Sundays event.

Potato Masala Sandwich/Aloo Sandwich/Aloo Toast

My kiddo loves sandwiches a lot especially the potato stuffed one his all time favorite.This way I sneak some veggies and feed him,today's recipe is with the mashed potato and some veggies.
Depending on the availability of the ingredient I make it for his evening snack or breakfast.On a lazy weekend this sandwich is for our brunch along with some cardamom tea or juice.
You can make n number of variations in the stuffing and make sandwich.Lets move on to the recipe.............................

Basic Information

Preparation Time ~ 5 minutes
Cooking Time ~ 15 minutes
Serves ~ 4


To make the Stuffing

Potato/Urulai kilangu2-3(medium size)
Onion(finely chopped)1(medium size)
Green chilly/pachamilgai2(finely chopped)
Redchilly powder/milagai podi1/2 tsp
Garam masala powder1/4 tsp
Aaamchur powder1/2 tsp
Oil1 tbs
Coriander leaves/kothamallifor garnishing
Cumin seeds/jeeragam1/2 tsp

For the Sandwich

Bread Slice8
Mint Chutneyas needed
Onion(finely chopped)2-3 tbs
Carrot(grated)2-3 tbs
Butter/vennai2-3 tbs


Cook the potato in a pressure cooker for 2 whistles,peel the skin and mash it.Keep it aside.
Heat a pan wit oil and crackle the cumin seeds,add the chopped onion and saute it till transparent.Now add the mashed potatoes,spice powders,salt and chopped coriander.Mix it well and cook it for a minute.Put off the flame.

Take a bread slice and apply the mint chutney evenly and keep a generous amount of stuffing.Sprinkle the chopped onion and grated carrot and keep it aside.Take another slice of bread and apply butter as needed.Close it with the bread slice which has stuffing.

Apply some butter on the sandwich maker and top of the bread slice,toast it or toast it in a griddle.Cut it into two triangles.

Aloo/Potato Sandwich is ready.Serve it with ketchup.


  • Grated paneer/cottage cheese or a cheese slice can be topped on the stuffing for extra rich taste.
  • Mixed veggies can also be added along with mashed potato.
  • For the mint chutney I used 2 tbs of grated coconut along with the mint to make it slightly thick and easy for spreading.

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