“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

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Sunday, August 26, 2012



Whole white urad dhal - 1 cup
Chopped cabbage - 1 cup
Cumin seeds - 1/2 tsp.
Green chillies - 3
Curry leaves - 1 sprig
Salt - as per taste (or approx.1/2 tsp.)
Oil - 1 cup


Soak urad dhal in water for an hour.

Chop the cabbage finely, add 1/4 tsp. of salt, mix well using your hand and leave it for 10 minutes. Squeeze out the excess water using your hand.

Chop green chillies and curry leaves.

Grind the soaked dhal in a grinder to a smooth paste using very little water. The batter when dropped in water should float and that is the consistency. When smooth and slightly frothy, add salt and grind again for two more minutes.

Take out the batter and add the cabbage, cumin seeds, green chillies, curry leaves and mix well. The batter should be as shown in picture.

Heat oil . Meanwhile, wet your palms with water, take out a ball from the batter and flatten it using your hand and put a hole in the centre. (OR) can use a plastic cover (OR) banana leaf.

Carefully drop them into the oil and turn it on both sides and cook till golden brown.


Ensure medium heat of oil. If oil is smoking, the vadai will become red but will not be cooked.

Do not add salt in the beginning. The batter doesn't double if added in the beginning. Add salt only when the batter is smooth.

Wet your palms,or fingers or plastic cover or banana leaf for each vadai and the vadai doesn't stick to your hands.

Monday, August 13, 2012


This is a vathal or vatral made using raw mangoes, prepared, sundried and stored for a year. This vathal is used in making a  traditional kozhambu and also an instant pickle is made using this.


Raw mangoes - 6
Salt - 1 tablespoon
Turmeric powder - 1 tsp.

Wash mangoes and cut them into slightly big pieces. Transfer them to a ceramic  jar or glass jar. Add salt and turmeric powder. Mix well. Shake well OR turn it upside down with a ladle daily for 3 days. Dry them in the hot sun for 2 to 3 days till they are bone dry. Store in containers. This can be stored for more than a year.
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