Monday, April 23, 2012


This is my 100th post here!!

This crab curry belongs to my native place. My mother as well as my mother in law cooks in this delicious way. The spice powder they make with rice, fennel, and peppercorns enhances this dish nicely. That is the secret of this dish’s taste. There is no need for a separate kuzambu as this gravy goes well with hot rice.

ண்டு குழம்பு 



Finely sliced onion-3

Finely chopped tomato- 1 cup

Ginger-garlic paste- 1 tsp

Curry leaves- a handful

Chopped coriander- 4 tbsp

Salt to taste

Oil- 4 tbsp

Turmeric powder- half tsp

Chilli powder- 1 1/2 tbsp

Grind the following ingredients to a fine paste:

Shredded coconut- 1 cup

Fennel seeds- 1 tsp

Dry roast the following ingredients to golden brown and powder them finely:

Fennel seeds- 1 tsp, peppercorns- 1 tsp, raw rice- a handful, cumin seeds- half tsp 


Clean the crabs well and cut each crab in to two pieces.

Heat a big pan and pour the oil.

Add the sliced onion and the tomatoes with the ginger garlic paste and the greens.

Cook on medium fire until all the water evaporates and the oil floats on top.

Add the crab pieces, ground paste, turmeric and chilli powders with enough salt.

Let the kuzambu boil for some minutes until the crabs are cooked.

Finally sprinkle the fried powder little by little.

Mix well and let the kuzhambu boil for some more minutes.

The spicy crab curry is ready to serve now!!

Tuesday, April 17, 2012

சோள இட்லி

My close relative gave me this recipe. Even that time, I have not expected that I will make such a soft idli with jowar. I was amazed at the result. It is as soft as the usual idlies we make with the boiled rice. Any kara chutney would make a nice accompaniment for these idlies.  



Jowar - 1 cups
Par boiled rice ( idli rice) - 1 cups
Urad dhal - 1 cup
Enough Salt


 Mix jowar, rice & urad & wash well.
 Soak in enough water for 8 to 10 hours.
Jowar needs at least 10 hours to soak while rice and urad dal only need 4 hours to soak.
 Grind to a fine batter adding enough water.
 Add salt, mix well and ferment the batter for 10 hrs .
Now you have a nice batter for steaming idlies!
 We can prepare tasty dosas with this batter.
Once the batter is spread on hot tawa, pour just a few drops of oil over it, cover & cook.
 Turn over & cook for just a few seconds.
 Serve with sambar or any chilli chutney. 


When grinding the jowar, it takes a little more time to get a fine batter.
So it is a nice idea to grind the soaked jowar in a mixi and then add at the last stage of grinding the rice and urad dal.