Beetroot Kootu


Channa dhall – 1 tsp
Coriander seeds – 1/2 tsp
Sesame seeds – 1 tsp
Urad dhall – 1 tsp
Perungayam – a pinch
Red chillies – 7 to 8
Coconut – 1 tsp
Fry and grind it into paste

Onion – 1

Tomato – 1

Beetroot – 1

In oil, add mustard seeds, cumin seeds. Add onion, tomato, saute it until soft. Add beetroot, saute.  Add ground mix and boil. Add peas if needed. Garnish with coriander leaves.

Onion Garlic Chutney



  • Big Onion – 1
  • Garlic flakes – 5
  • Red Chillies – 3 to 4
  • Tamarind – a big gooseberry size
  • Oil – 2 teaspoons
  • Salt – 1 teaspoon or as per taste


  1. First chop the onion into big pieces.
  2. In a frying pan, add oil, red chillies, onion, garlic and tamarind. Fry all the ingredients until a nice aroma comes out. Let it cool for some time and then grind it along with salt.

Paruppu Usili


This is just my favorite. This recipe can be also be tried with pudalangai/snake guard, vazhai poo/banana flower as well.


Toor dhall – 1/4 cup

Channa dhall – 2 tsp

Beans – 1/4 kg

Red chillies – 3 to 4

Green chillies – 2 to 3

Cilantro – little

Mustard seeds – Half a teaspoon.

Hing – 1 pinch

Onion – 1

Curry leaves – little

Salt to taste

Oil – 1 to 2 tsp


Soak dhall for 1 hour.  In oil, add mustard seeds, hing, add onion, fry for few minutes, then add beans and fry until the beans gets cooked.  Now in a blender, add red chillies, green chillies, curry leaves, cilantro, hing, grind this first.  Then, grind the dhall along with this coarsely, add some salt.  Take this mix and microwave for 2 minutes until it becomes thick and crumble it.  Mix beans and dhall together.  Add oil little extra and fry for little while in medium heat.  Adjust salt accordingly.  Switch off the flame.  Garnish with cilantro. Enjoy…!!!

Kuzhambu Milagai Thool


This is my version of the masala powder. It is not very hot in spice level. I use this for everything like Sambhar, fish kulambhu, fish fry etc.. I usually ask my mom to make this and she sends me every 6 months. If you want to increase the spice level you can add more chilli powder while cooking.


Whole red chillies(round) – 1/2 kg

Coriander seeds – 1.5 kg

Toor dal – 100g

Channa dal – 100g

Pachai arisi – 100g

Whole black pepper – 100g

Jeera – 100g

Fenugreek seeds – 100g

Whole turmeric – 50g


Dry all the above ingredients under sun or dry roast them well. Then grind them to a fine powder.


Mutton Curry



Mommy’s best recipe.  Lets have a look.

Mutton – 1/2 kg

Ginger-garlic paste – 1 tsp

Fennel seeds – 3/4 tsp

Cumin seeds – 1/2 tsp

Pepper corns – 1/2 tsp

Cinnamon – A small piece.

Cloves – 1 to 2

Garlic pods – 5 to 6

Small Onions – 6 to 7

Onion – 1 (chopped)

Tomato – 1 (chopped)

Cilantro – Little (chopped)

Chilly powder – 1 tsp

Coriander powder – 1 tsp

Turmeric powder – a pinch

Salt to taste

Method:  Pressure cook mutton with ginger-garlic paste (use only half the quantity), little salt, turmeric.  In the meanwhile, in a pan add oil, add cinnamon, cloves, fennel seeds, cumin seeds, peppercorns, small onions.  Saute for a while until the small onions turn translucent.  Grind this into paste.  In another pan, add oil, add little fennel seeds, use the left over ginger-garlic paste.  Add onions, tomato, saute. Now add chilly powder, coriander powder.  Add the ground paste.  Let it cook in medium flame.  After the raw smell is gone, add mutton along with the stalk.  Let it boil for 10 minutes in medium flame.  Add chopped cilantro at the end.  Adjust salt accordingly.  Now, tasty mutton curry is ready.  Serve with rice, rotis.

Mutton Fry Dry – Simple and easy


Lets have a look into mutton dry recipe:


Mutton – 1/4 kg

Ginger-garlic paste – 1 tsp

Ginger – A small piece (very finely chopped)

Garlic – 4 to 5 cloves (very finely chopped)

Green chillies – 1 to 2 (finely chopped)

Small onions – 15 to 20

Curry leaves – A few

Chilly powder – 1 tsp

Turmeric powder – A pinch

Sesame oil – 1 t 2 tsp

Salt to taste

Method:  Pressure cook mutton with ginger-garlic paste, turmeric powder.  In a kadai, add sesame oil.  Add chopped ginger, garlic.  Saute.  Then add small onions. Add green chillies.  Saute nicely.  Add curry leaves. Add chilly powder.  Saute well.  Now add the cooked mutton and mix it well.  Finally garnish with cilantro.


  • This dish could be modified as per taste. Could be seasoned with mustard seeds, cumin seeds.
  • Coconut oil could be used.
  • Mutton masala can be added.


Kadalai parupu/Channa dhall chutney




Kadalai parupu – 1/4 cup

Coconut – 2 tsp

Onion – 1

Tomato – 1

Red chillies – 3 to 4

Ginger – A small piece

Asafoetida –  A pinch

Tamarind paste – 1 tsp

Salt to taste


Fry the channa dhall in a tawa for few minutes. Make sure it does not get burnt.  Then, in a separate tawa, add oil.  Add asafoetida, red chillies, onion, tomato, ginger one by one.  Saute until it becomes soft and add tamarind paste, add salt.  Now once this is done, switch off the flame and allow it to cool.  Grind the roasted channa dhall along with the onion-tomato mix along with coconut.  Goes well with idly, dosa, and rice (serve with sesame oil).


Mutton cutlet



Mutton – 1/4 kg

Potato – 2

Ginger-Garlic paste – 1 tsp

Onion – 1 (finely chopped)

Green chillies – 4 to 5 (finely chopped)

Egg – 2

Breadcrumbs – 1 cup

Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

Coriander powder – 1 tsp

Garam powder – 1/2 tsp

Curry leaves – few

Cilantro – 1/2 cup (finely chopped)

Salt to taste



Mince the meat in a blender (make sure to mince only the fleshy part of the meat).  Cook the minced mutton with turmeric powder, chilly powder, coriander powder, garam masala powder, ginger-garlic paste, salt.  Pressure cook potato for 1 whistle separately. Peel off the skin and mash it up.  In a pan, add oil, add chopped onion, chopped green chillies, curry leaves.  Now add the cooked mutton.  Saute for a few minutes making sure there is no liquid left out.  Mix the mutton along with potato.  Add cilantro.  Mix well.  Make small patties.  Beat the egg separately in a bowl. Now dip the patties in the egg and then coat with breadcrumbs.  Deep fry in oil.  Enjoy with ketchup.


Spicy Pasta




Pasta – 1 cup

Onion – 1

Tomato – 1

Chilly powder – 1/2 tsp

Coriander powder – 1/2 tsp

Garam masala powder – 1/4 tsp

Turmeric powder – 1/4 tsp

Ginger – a small piece (finely chopped)

Garlic – 4 to 5 (finely chopped)

Tomato ketchup – 1 tsp

Grated cheese – Little (optional)

Salt to taste

Cilantro to garnish


In a pan, add water. Add pasta. Boil it until the pasta becomes soft. Strain it in a colander once the pasta is well cooked.

In a separate pan, add oil.  Add ginger, garlic, onion, tomato one by one.  Saute them well.  Add salt.  Add chilly powder, coriander powder, garam masala powder.  Mix them well and cook well until the raw smell is gone.  Now add pasta and mix well.  Add tomato ketchup.  Mix well.  Switch off the flame.  Add cilantro.  Add grated cheese at the end if required.