Friday, April 29, 2011


I am posting here a delicious dish which is suitable for breakfast as well as dinner. The vegetable vermicelli kitchadi  is a wholesome food and needs no side dish. If a side dish is required, then a curd salad with tomato, onion and cucumber is very suitable for this.

வெஜிடபிள் சேமியா கிச்சடி
vermicelli- 3 cups
finely chopped onion-1 cup
finely chopped tomato- 1 cup
ginger garlic paste- 1 tsp
turmeric powder- 1 tsp
chopped carrot- half cup
chopped potato- half cup
chopped beans- half cup
frozen green peas- 3 tbsp
chopped mint- half cup
chopped coriander- half cup
small garlic flakes- 2 tbsp
salt to taste
ghee- 2 tbsp
oil- 1 tbsp

grind the following ingredients with a little waterto a coarsely paste;

green chillies-3, cinnamon- 1" piece, fennel seeds- 1 tsp


Heat a pan and pour the ghee and the oil.
Add the onion and fry them to golden brown.
Add the GGpaste and fry for a few minutes.
Then add the vegetables with tomatoes, the turmeric powder and a little salt.
Cook them till the vegetables are almost done.
Now add the ground paste and cook for a few minutes.
Add the greens and fry for a few seconds.
Now pour 4 cups of water.
Add enough salt.
When the water starts boiling sprinkle the vermicelli gradually
Cook on modeate fire.
When the kitchadi is fully cooked, pour a tsp of ghee and oil around it, mix well and put off the fire.
The delicious vegetable vermicelli kitchadi is ready now!!

Friday, April 08, 2011


Even though this chutney has tomatoes and onions, we always call this chutney in this name as this chutney can be prepared very quickly. In addition to that, this chutney tastes delicious especially with crisp dosas.

அவசர சட்னி


Big tomato-1
A small lime-sized tamarind
Red chillies-8 to 10
Sambar onions [finely chopped]-6
Curry leaves- 4
Chopped coriander- 1 tbsp
Mustard seeds- 1 tsp
Black gram- 1 tsp
Gingelly oil- 2 tbsp
Asafetida powder- half sp
Salt to taste


Grind the onions, tomato, red chillies and the tamarind to a fine paste.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter, add the black gram, greens and the asafetida powder.
Fry for a few minutes and then add the chopped onion.
Fry the onion to golden brown.
Pour this to the chutney and mix well.
The tastiest avasara chutney is ready now