February 17, 2018

Murukku Tomato Chutney / Chutney Recipe - 13 / #100chutneys


Do you have leftover Murukku / Chakli at the home ? Then, try this interesting chutney which tastes yummy with Idly and Dosa. A couple of months back, I tried a chutney recipe using leftover Thattai which  was a super hit among my family members. From that moment, I was in keen to try a chutney using Murukku and finally, here it is. I am happy that this innovative chutney also helped me in getting a lovely appreciation from my loved ones. The chutney tasted so delicious and trust me, it is really difficult for someone to guess that the chutney has Murukku in it.


Here comes the recipe of an interesting chutney using Murukku....

Ingredients :

2 Tsp Oil
3 - 4 Murukku / Chakli, break into pieces
2 Tomatoes, Finely chopped 
3 - 4 Green chillies ( Adjust according to taste bud )
Small piece of Ginger, chopped
Salt to taste 

For Tadka :

1 1/2 Tsp Oil 
1/2 Tsp Mustard seeds
1 Tsp Urad dal 
A pinch of Hing powder 
A sprig of Curry leaf 
1 Dry red chilli, cut into half

Method :

Heat oil in a pan and add green chillies followed by tomatoes and chopped ginger. 

Saute until the tomatoes turns soft and remove from the flame. 

Cool the sautéed ingredients and meanwhile, grind the Murukku pieces into fine powder using blender. 

Now add the sautéed ingredients and grind into fine paste by adding the required quantity of salt and water. 

Once done, transfer it to a bowl and keep aside. 

Heat oil in a pan and add mustard seeds. 

Once it starts spluttering, add urad dal followed by hing powder, curry leaf and dry red chilli. 

Fry and add it to the prepared chutney. 

Serve.


Serving Options :

Serve it with Idly or Dosa. 



February 16, 2018

Vadagam Thakali Chutney / Vadagam Tomato Chutney / Chutney Recipe - 12 / #100chutneys


If you are from Tamil Nadu, then I am sure there is no need of introduction for such a delicious seasoning "Vadagam". And for others, Vadagam is nothing but a seasoning which contains Onion, Jeera, Garlic, Curry leaves, Methi, Turmeric etc. All these ingredients are mixed with an oil and dried in hot sun during summer season. This can be used as tadka / seasoning for Kuzhambu, Kootu, Sambhar etc and apart from these, varieties of chutneys can also be prepared. I had already posted my family's traditional chutney using Vadagam which goes yummy with Curd rice. Click HERE to view the detailed recipe. And today's recipe is prepared using just 3 ingredients and goes with any varieties of Rice recipes, Idly and Dosa. The vadagam is sautéed along with tomatoes and red chillies is further ground into fine paste to give a delicious and tasty chutney. Adjust the quantity of chillies, according to taste bud.


Ingredients :

1 Tbsp Oil ( Gingelly Oil )
4 Tbsp Vadagam
2 Big Tomatoes, finely chopped
10 - 12 Dry red chillies ( Adjust according to taste bud )
Salt to taste

Method :

Heat oil in a pan and add vadagam.

Fry it for half a minute and add chopped tomatoes.

Saute till it turns soft and add red chillies.

Saute it again for couple of minutes and remove from the flame.

Cool the sautéed ingredients and grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Plain rice, Curd rice, Rasam rice, Idly or Dosa.




February 15, 2018

Cabbage & Capsicum Chutney / Chutney Recipe - 11 / #100chutneys


So far, I had completed 10 chutney recipes and yeah, there is still a long way to go. I would love to thank all my readers for the lovely encouragement and support. Click HERE to view my last 10 days chutney series.

And coming to toady's chutney...

Cabbage & Capsicum chutney is a healthy chutney to serve with Idly or Dosa. If you have a fussy eater at home who hates veggies, then try this chutney which has veggies, ground nuts and urad dal. Adjust the quantity of chillies according to taste bud.


Ingredients :

2 Tsp Oil
1/2 Cup Cabbage, finely chopped
1/2 Cup Capsicum, finely chopped
1 Tomato, finely chopped
1 Tbsp Urad dal
1 Tbsp Ground nuts
6 - 7 Dry red chillies
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
6 - 7 Ground nuts
Sprig of Curry leaf
A pinch of Hing powder 

Method :

Heat 1 Tsp oil in a pan and add finely chopped cabbage followed by capsicum.

Saute it for a minute and add chopped tomato.

Saute it again for couple of minutes or until the tomato turns soft and remove from the flame. Keep aside.

Add remaining oil to the same pan and add urad dal followed by ground nuts and dry red chillies.

Fry it and remove from the flame.

Cool all the sautéed ingredients together and grind into fine paste by adding the required quantity of salt and water.

Once done, transfer it to a bowl and keep aside.

Heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add ground nuts followed by curry leaf and hing powder.

Add tadka to the prepared chutney and serve.


Serving Options :

Serve with Idly or Dosa.


February 14, 2018

Radish - Chana dal Chutney / Mullangi Kadalai Parupu Chutney / Chutney Recipe - 10 / #100chutneys


I always prefer to include Radish in my regular diet because of its huge list of health benefits. Radish are very good for liver and stomach. Apart from these, it treats kidney disorders, prevent piles, aids in directions, helps in weight loss etc. This veggie can be eaten raw in the form of salad or many recipes like sambhar, kurma, chutney can also be prepared. In my today's chutney series, I have included Radish along with Chana dal to prepare a simple and tasty chutney to pair up with a plain rice. Apart from plain rice, this goes perfect with Rasam rice and Curd rice. Adjust the quantity of chillies according to taste bud.


Ingredients :

1 Tbsp Oil 
1 Radish, grated
3 Tbsp Chana dal / Kadalai parupu
8 Dry red chillies (Adjust according to taste bud )
1/2 Tsp Cumin seeds / Jeera Seeds
Small piece of Tamarind
Salt to taste 

Method :

Heat oil in a pan and add chana dal.

Fry it for a minute in low flame and add dry red chillies followed by cumin seeds.

Add grated radish and tamarind piece.

Saute till the raw smell of radish goes off.

Once done, remove from the flame and cool the mixture.

Grind it little coarsely by adding the required quantity of salt and water.

The consistency of the chutney should not be watery.

Transfer the prepared chutney to a bowl and serve.


Serving Options :

Serve with Plain rice, Rasam rice or Curd rice.


February 13, 2018

Green Peas Chutney / Chutney Recipe - 9 / #100chutneys


Green peas chutney is a tasty and healthy side dish to serve with Idly or Dosa. Green peas are good for health as it contains good source of Vitamins, iron, calcium etc. Peas are also high in purines so people who have kidney problem or gout, should try to avoid it. Peas are popularly used in pulao and curries. But chutneys can also be prepared with various combination of ingredients. In my today's recipe, I have used fresh green peas along with onion and red chillies to give a delicious chutney. Adjust the quantity of red chillies according to taste bud. Green chillies can also be used instead of dried ones.

Sharing few Peas recipe along with this post..

Peas Bajra Roti 

Oats and Peas Congee

Bengali Matarsutir Dal 

Green Peas Kachori 

Ingredients :

2 Tsp Oil 
2 Big Onion, Finely chopped 
1/2 Cup Fresh Green peas 
10 - 12 Dry red chillies ( Adjust according to taste bud ) 
2 Sprigs of Curry leaves
Small piece of Tamarind 
Salt to taste 

For Tadka / Thalimpu :

1 Tsp Oil
1/2 Tsp Mustard seeds 
1 Tsp Urad dal 
1 Sprig of Curry leaf 
A pinch of Hing powder 

Method :

Boil green peas and keep aside.

Heat oil in a pan and add chopped onions.

Saute for a minute and add dry red chillies followed by curry leaves, boiled green peas and small piece of tamarind.

Saute it again for 2 - 3 minutes and remove from the flame.

Cool the sautéed ingredients and grind into fine paste by adding the required quantity of salt and water.

Once done, transfer it to a bowl and keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by curry leaf and hing.

Fry it and add to the prepared chutney.

Serve.


Serving Options :

Serve with hot Idly or Dosa.


February 12, 2018

Radish Leaves Chutney / Mullangi Leaves Chutney / Chutney Recipe - 8 / #100chutneys


My today's chutney recipe is using an amazing leaf which has lots of nutrients like vitamin C, iron, calcium etc. And in addition, it lowers the cholesterol and regulate digestion. Its nothing but a leaves of a popular veggie Radish. Yes ! Radish leaves has loads of healthy benefits so try to include in diet instead of throwing away.  Radish leaves are high in fiber which helps in weight loss too. Apart from chutney, radish leaves can be used in dal fry, sambhar, stir fry etc.  In this recipe, I had used these leaves along with coriander leaves to prepare a healthy and delicious chutney. This goes yummy with plain rice or an also be served with Idly or Dosa.

Ingredients :

2 - 3 Tbsp Oil 
1 1/2 Tbsp Coriander seeds
1 Tsp Cumin seeds / Jeera seeds 
1 Tbsp Urad dal 
6 Dry red chillies ( Adjust according to taste bud ) 
2 - 3 Green chillies ( Adjust according to taste bud ) 
6 Garlic pods 
1 Cup Radish leaves, chopped 
1 Cup Coriander leaves, chopped
2  Tbsp Tamarind extract 
Salt to taste 

For Thalimpu / Tadka :

1 Tbsp Oil 
1 Tsp Mustard seeds 
2 Dry red chillies 
2 Sprigs of Curry leaves 
Less than 1/4 Tsp Hing powder 

Method :

Heat oil in a pan and add coriander seeds followed by cumin seeds and urad dal.

Fry it for half a minute and add red chillies followed by green chillies and garlic pods.

Saute it for a minute and add the chopped radish leaves followed by coriander leaves and Tamarind extract.

Cover it with a lid and cook it for 3 minutes in a low flame or until the colour of the leaves changes.

Once done, cool the mixture and grind into fine paste.

Transfer it to a bowl and keep aside.

Heat oil in a small pan and add mustard seeds.

Once it spluttering, add dry red chillies followed by curry leaves and hing powder.

Now add the prepared tadka to the chutney and serve.


Serving Options :

Serve with Plain rice, Idly or Dosa. 

February 11, 2018

Kathirikai Chutney / Brinjal Chutney / Chutney Recipe - 7 / #100chutneys


I feel awesome to share our family's traditional recipe which I learnt from one of my Aunt. Its been years, I had tasted this and when I prepared this chutney, the taste and flavour gave a lovely nostalgic feeling of my childhood days. This chutney is prepared using brinjals and goes perfect with plain rice, idly and dosa. I had used coconut paste in the recipe but it can also be substituted with a grated coconut.

Click the below recipe to get a detailed recipe of an interesting Andhra style brinjal chutney which I posted earlier.

Vankaya Tomato Pachadi 


Ingredients :

To cook Brinjal :

5 Medium sized Brinjals / Aubergines, chopped into small cubes
1/4 Tsp Turmeric powder
1 Tsp Gingelly Oil

For Chutney :

1 Tbsp Gingelly oil ( any cooking oil can be used )
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Onion, Finely chopped ( large size )
2 Tbsp Ginger, finely chopped
4 - 5 Green chillies, sliced ( adjust according to taste bud )
2 Sprigs of Curry leaves
3 Tbsp Tamarind extract
1/4 Tsp Turmeric powder
1 Tsp Red chilli powder ( Kuzhambu milagai powder can also be used )
Salt to taste
3 Tbsp Coconut Paste ( grated coconut can also be used )

Method :

In a pan, add chopped brinjals along with turmeric powder, oil and 1 cup of water.

Cover and cook until it gets cooked.

Once done, cool the cooked brinjals and grind into fine paste. Keep aside.

In a small bowl, mix tamarind extract, turmeric powder and chilli powder. Keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by onion, ginger, green chillies and curry leaves.

Saute till the onion turns translucent and add the tamarind extract mixture.

Saute it for a minute in a low flame and add the ground brinjal paste followed by coconut paste.

Mix well and add the required quantity of salt along with little water (if required ).

Cover and cook it for 3 - 4 minutes.

Once done, remove from the flame and garnish with coriander leaves.

Serve hot. 


Serving Options :

Serve with plain rice, Idly or Dosa. 


February 10, 2018

Idly Milagai podi Chutney / Gun powder Chutney / 3 Ingredients Chutney / Chutney Recipe - 6 / #100chutneys


If you are looking for some interesting chutney with a minimal ingredients than the regular ones, then try this yummy chutney prepared using just 3 ingredients. When there are no veggies at my home, this is used to be our quick fix chutney which goes perfect with Idli or Dosa. I have used onion and coriander leaves along with gun powder but variations can be done by adding mint leaves, tomato etc.  

Sharing few Gun powder / Idly podi recipes below..

Peanut Podi 

Idly Podi / Gun Powder 

Idly Podi ( method 2 ) 


Ingredients :

1 1/2 Tsp Oil 
1 Onion, chopped
Handful of Coriander leaves 
1/4 Cup Gun powder / Idly milagai podi 
Salt to taste 

For Tadka / Thalimpu :

1 Tsp Oil 
1/2 Tsp Mustard seeds
A pinch of Hing powder 
Coriander leaves for garnishing 

Method :

Heat 1 tsp oil in a pan and add chopped onion followed by coriander leaves.

Saute till the onion turns translucent and remove from the flame.

Cool the sautéed onion and add it to a blender along with Idly Milagai podi / Gun powder.

Grind into fine paste by adding the required quantity of salt and water. (Check salt before adding as the gun powder contains salt).

Once done, transfer it to a bowl and keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add curry leaves followed by hing powder.

Add tadka to the prepared chutney and garnish with coriander leaves.


Serving Options :

Serve with Idly or Dosa. 


February 9, 2018

Bottle gourd - Peanuts Chutney / Chutney Recipe - 5 / #100chutneys


After using the peel of Bottle gourd for Lauki Peel - Chickpeas Chutney, here comes a creamy and delicious chutney using the flesh part of veggie along with peanuts. The bottle gourd pieces are sautéed and cooked in an oil along with other ingredients is further made into fine paste to give a tasty chutney. This chutney goes perfect with Idly, Dosa, Upma and Curd rice. Adjust the quantity of chillies according to taste bud.

Sharing few Bottle gourd recipes...

Bottle gourd Soup 

Bottle gourd Dal Rice 

Chickpeas - Bottle gourd Dosa 

Ingredients :

1 Tbsp Oil
1/2 Cup Bottle gourd / Lauki / Surakai, chopped into small pieces
3 - 4 Green chillies
1/4 Cup Peanuts, roasted and peeled
3 Garlic pods
Small piece of Ginger
2 Tbsp Coconut grated
Small piece of Tamarind 
Salt to taste

For Tadka / Seasoning :

1 Tsp Oil 
1/2 Tsp Mustard seeds
Sprig of Curry leaf
A pinch of Hing powder

Method :

Heat oil in a pan and add bottle gourd pieces followed by garlic pods, green chillies and ginger piece.

Saute, cover the pan with a lid and cook until the bottle gourd gets half cooked.

Now add the remaining ingredients ( coconut, tamarind and peanuts ) and cook until the bottle gourd pieces gets completely cooked.

Once done, cool the mixture and grind into fine paste by adding the required quantity of salt and water.

Transfer the prepared to a bowl and keep aside.

Meanwhile, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add curry leaf followed by hing powder.

Add tadka to the prepared chutney and serve.


Serving Options :

Serve with Idly, Dosa, Upma and Curd rice.



February 8, 2018

Horsegram - Sweet Corn Chutney / Chutney Recipe - 4 #100chutneys


Everyone must be familiar with a super food "Horse gram" which is popular for weight loss. It is high in protein, calcium and iron. In addition, consuming horse gram produces heat in our body to keep us warm during winter days. Many varieties of recipes can be prepared using this amazing ingredient like curries, pulao, kuzhambu, chutney etc. In my today's recipe, I have used this along with sweet corn kernels to prepare a delicious and tasty chutney. This chutney is a huge hit among my family members especially the one in my home who hates horse gram loved this chutney a lot. What else can I expect more than the satisfaction of serving a healthy meal to my loved ones. This chutney goes perfect with Idli or Dosa. Fresh red chillies are used in this recipe but dried ones can also be used, if fresh ones are not available. Adjust the quantity of chilies according to taste bud.

Few recipes using Horse gram...

Horsegram & Rajma Paratha 

Spinach Horse gram Pithale 

Horse gram & Oats Murugai Keerai Adai 

Horse gram Soup 

Horse gram Masala Brown Rice 

Horse gram Mini Idly 

Horse gram - Spring Onion leaves Paratha 


Ingredients :

2 Tsp Oil
1/4 Cup Horse gram / Kollu 
1/4 Cup Sweet corn kernels
3  Fresh red chillies ( dry red chillies can also be used )
1 Tomato, chopped
Small piece of Ginger
Salt to taste

For Tadka :

1 Oil
1/2 Tsp Mustard seeds
A sprig of Curry leaf
A pinch of Hing powder

Method :

Dry roast horse gram in a low flame and keep aside.

Heat oil in a pan and add red chillies followed by tomato, ginger piece and sweet corn.

Saute it for couple of minutes and remove from the flame.

Cool the mixture completely.

Once done, first grind the horse gram into powder and add the remaining sautéed mixture along with the required amount of salt and water.

Grind into fine paste and transfer it to a bowl.

Heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add curry leaves followed by hing powder. ( Urad dal can also be included for tadka ).

Add tadka to the prepared chutney and serve.


Serving Options :

Serve with Idly or Dosa.


February 7, 2018

Spinach - Green chillies Chutney / Chutney Recipe 3 / #100chutneyrecipes


If you love spicy food, then try this tasty chutney which goes perfect with hot plain rice. The green chillies and spinach leaves are sautéed along with the remaining ingredients and made into paste. Gingelly oil is used in this recipe to reduce the heat of chillies but alternatively, any cooking oil can also be used. Tadka / Tempering is optional for this chutney. Adjust the quantity of green chillies according to taste bud.

Ingredients :

2 - 3 Tbsp Oil ( Preferably Gingelly Oil ) 
1 Tsp Cumin seeds / Jeera
4 - 5 Garlic pods
1 Tsp Sesame seeds / Til
1 Cup Spinach leaves
3 Tbsp Coriander leaves 
8 - 10 Green chillies ( Adjust according to taste bud ) 
1/4 Tsp Turmeric powder
Salt to taste

Method :

Heat oil in a pan and add cumin seeds followed by garlic pods, sesame seeds and green chillies.

Saute it for a minute and add spinach leaves followed by turmeric powder and coriander leaves.

Saute, cover the pan with a lid and cook it for 3 - 4 minutes in a low flame.

Once done, cool the spinach - green chillies mixture an grind it into paste by adding the required amount of salt. ( little coarsely ).

Mortar and pestle can also be used to grind it little coarsely instead of blender.

Transfer the prepared chutney to a bowl and serve.


Serving Options :

Serve with hot plain rice.





February 6, 2018

Lauki Peel - Chickpeas Chutney / Chutney Recipe - 2 / #100chutneys


After Roasted Bell Pepper - Walnut Chutney, here comes an another interesting healthy chutney prepared using Chickpeas and Lauki peel. Lauki is known as Bottle gourd in English and Surakai in Tamil. It is also considered as one of the healthiest vegetable and keeps our body hydrated as the water content is high. Usually in most of the houses, the peel of Lauki is discarded instead delicious chutneys can be prepared using it. Check out my old Lauki Chutney post which is different from today's recipe. In my today's recipe, I have used cooked chickpeas to make the chutney more healthier. Since chickpeas are high in protein and fiber, it is always good to include in our regular menu. If you bored of using chickpeas in curry or pulao, try this simple and tasty chutney which goes perfect with hot rice. Adjust the quantity of green chillies according to the taste bud.


Ingredients :

1 1/2 Tsp Oil 
1/2 Cup Lauki Peel / Surakai Thol, chopped
1/4 - 1/2 Cup Cooked Chickpeas / Kondakadalai 
5 - 6 Green chillies ( Adjust according to taste bud ) 
1 Tsp Cumin seeds / Jeera 
3 - 4 Garlic pods 
Small piece of ginger
3 Tbsp Coriander leaves 
Salt to taste

Method :

Heat oil in a pan and add cumin seeds followed by green chillies, ginger, garlic pods and lauki peel.

Saute it for a minute and add coriander leaves along with boiled chickpeas.

Saute it together for couple of minutes in a low flame.

Once done, remove from the pan and cool the mixture.

Grind into fine paste by adding the required amount of salt and little water.

The consistency of the chutney should not be watery as it is served with rice.

Transfer to a bowl and garnish with coriander leaves.


Serving Options :

Serve with hot rice. 


February 5, 2018

Roasted Bell Pepper - Walnut Chutney / Chutney Recipe - 1 / #100chutneys


Chutneys are the important part of South Indian meal to serve with Idly, Dosa or Rice. There are wide varieties of chutneys available depends upon the food we serve. Chutneys are not always the same in my house and I love to play with the ingredients to prepare an unique, healthy and interesting chutney to make my family member's tummy happy. This is also one of a trick to include veggies and nutritious ingredients into the meal without children's knowledge especially picky eaters. And in my house, I have to include my grown one too in this list ;)

And yeah, coming to the important part....

I am very excited to start my next 100days project after completing my #100dietrecipes in 2015 - 2016. Last couple of years, I had lots of break in blogging and now with the great motivation of my husband, starting a second series of 100days project and its going to be only CHUTNEYS. I am sure that this chutney series helps most of them to break their monotonous way of preparing chutney. Though I had already posted more than 50 chutneys in my blog, the next 100 recipes will be unique with a different combination of ingredients and yeah, of course healthy. I hope to receive the same love and encouragement from my readers as I got for #100dietrecipes project.

Click HERE to view chutney recipes which I had posted earlier.

My first chutney post is using Walnuts. Walnuts has lots of health benefits but the mild bitterly taste makes the children to run away from this nutritious nut. To avoid such scenario, I include walnuts in my regular cooking like pulao, curry, chutney etc.

Few recipes using Walnuts...

Chicken & Walnut in Spinach Gravy 

Carrot Walnut Smoothie using Caramelised Walnuts 

Mint & Walnut Pesto Sandwich 

Roasted Bellpepper Walnut Chutney is a tasty and healthy chutney which goes delicious with Curd rice, Idly or Dosa. The same recipe can also be used as a spread for Sandwich or Roti. The Bellpepper / Capsicum is roasted on a direct flame and then prepared into yummy chutney by adding the remaining ingredients. Tempering / Tadka is optional.


Here comes the recipe...

Ingredients :

2 Tsp Oil
2 Bell Pepper / Capsicum
6 - 7 Walnuts
8 Green chillies ( adjust according to taste bud ) 
Few Mint Leaves
Small piece of Ginger 
Small piece of Tamarind piece
Salt to taste

Method :

Wash the bell pepper and brush oil all over the skin of it.

Place the bell pepper on direct flame and roast it evenly.

Once done, wash the bell pepper and remove the roasted black skin.

Now chop the roasted bell pepper and keep aside.

Heat oil in the pan and add green chillies followed by walnuts, ginger, mint leaves, tamarind piece and
chopped roasted bell pepper.

Saute them for a minute and remove from the flame.

Cool the ingredients and grind into fine paste by adding the required amount of salt.

Transfer it to a bowl and serve.

Optional :

Heat 1 Tsp oil in a small pan and add 1/2 Tsp mustard seeds.

Once its starts spluttering, add 1 Sprig of curry leaf and a pinch of hing powder.

Add tempering to the prepared chutney and serve.


Serving Options :

Serve with Curd rice,  Idli or Dosa.










February 3, 2018

Egg Kuzhipaniyaram Masala Bhaat / Egg Appe Masala Bhaat ( No Tomato Recipe )


                                                          Happy Weekend Friends :)

One pot recipes are always my family's favourite meal than the regular menu like kuzhambu, sambhar etc. Today's recipe is also an one pot flavourful rice prepared using freshly ground masala and eggs. Since eggs play a major role in my pantry, I love including it in our menu in a different way. In this recipe, I had prepared eggs in the form of Appe / Kuzhipaniyaram and cooked along with rice and masala. Trust me ! The taste will be really delicious since the juice of freshly ground masala gets into the eggs. Boiled eggs can also be used but adding in this kuzhipaniyaram form will sure enhance the taste of eggs. Adjust the quantity of red chillies and green chillies according to taste bud. This rice goes perfect with onion raita or any varieties of raita.

The same recipe can also be prepared in the form of regular omelette instead of kuzhipaniyaram.  Check out my Egg Omelette pulao for the reference.


Ingredients :

For Masala Powder :

1 1/2 Tbsp Coriander seeds
5 - 6 Red chillies ( adjust according to taste bud ) 
1 Tsp Black pepper corns
1 Tsp Jeera / Cumin seeds 
2 Cloves 
1/2 inch Cinnamon stick 
3 Tbsp Coconut, grated 

For Masala Bhaat :

2 - 3 Tbsp Oil / Ghee 
1 Tsp Cumin seeds
1 1/2 Tsp Ginger garlic paste
Few Mint leaves  
1 1/2 Cup Rice 
2 Onions, finely chopped 
3 Green chillies, sliced ( adjust according to taste bud ) 
1/2 Tsp Turmeric powder 
3 Cups Water 
Salt to taste 
4 Eggs

Method :

Before starting the cooking process, wash the rice and soak it in water.

Dry roast the ingredients given in "For Masala Powder" and grind into fine powder. Keep aside.

Beat 4 eggs by adding little salt and prepare kuzhipaniyaram omelette using Kuzhipaniyaram / Appe pan.

Once done, keep aside and start the cooking process for masala bhaat.

Heat oil / ghee in a thick bottomed pan or cooker and add cumin seeds followed by mint leaves, green chillies and ginger - garlic paste.

Saute till the raw smell of ginger - garlic paste goes off and add chopped onions.

Saute till the colour of onions changes into light brown colour.

Now add the prepared egg kuzhipaniyaram along with turmeric powder, chilli powder and ground masala powder ( add little water if the masala is very dry ).

Mix well, cover and cook it for 2 - 3 minutes in a low flame.

Meanwhile, drain the water from rice and add it to the masala. Mix gently without breaking the rice.

Add the required amount of salt along with the measured water.

Cover the pan with alumnium foil and close it with a lid.

Simmer the flame and cook until the rice is cooked.

Rest the masala bhaat for at least 10 minutes before serving.

Garnish with coriander leaves or mint leaves along with a little ghee for the flavour.

Serve hot.


Serving Options :

Serve hot with onion raita or any varieties of raita. 




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