Mushroom Kuzhambu


Mushroom - 250 gms
Small onions - 4 to 6
Onions - 2
Garlic - 3
Red chillies - 3 to 4
Coriander seeds - 1 1/2 teaspoon
Grated coconut - 1/2 cup
Cloves - 3
Cardamom - 2
Fennel seeds - 2 teaspoon
Poppy seeds - 1 teaspoon
Curry leaves -
Corainder leaves - to garnish
Salt - to taste


1. Heat little oil in a pan and fry all spices along with red chillies, small onions, garlic and curry leaves(6 to 7) till you get a nice flavor.
2. Grind this with the grated coconut with water to get a semi-solid paste.

Heat oil in pan and add the chopped onions and remaining curry leaves. When it turns golden brown, add the mushrooms and little salt and cook the mushroom. When it is half-cooked add the ground paste and cook well. Add water if you like it to be more liquid and cook for 5 to 10 minutes. Garnish with Coriander leaves.
This is a good combination with rice, chapathi, dosa, idli

Chicken Briyani


Chicken - 350 gms
Basmathi Rice - 500 gms
Green Chillies - 3 (split)
Onions - 4 (finely chopped)
Tomato - 2(finely chopped)
Mint Leaves
Ginger garlic paste - 1 table spoon
Red Chilli Powder - 2 tablespoon
Garam Masala - 2 teaspoon
Yogurt - 1/2 cup
Turmeric Powder - 2 teaspoon
Coriander leaves
Salt to taste
Oil - 5 to 6 tablespoons

Cloves - 5
Cinnamon - 2
Cardamom - 3
Bay Leaves - 4
Cumin Seeds - 2 teaspoon
Fennel Seeds - 2 teaspoon


1. Marinate Chicken in yogurt with salt, ginger garlic paste,red chilly powder and garam masala for 30 minutes to 1 hour.
2. Soak basmathi rice in water for 30 minutes.
3. Boil water in a vessel with required salt and oil.
4. When the water boils, add the basmathi rice and simmer it.
5. Cook the rice till it is half boiled. When done, strain the water and keep the rice aside.
6. In a shallow pan, add oil. When it is heated, add all spices. When they crackle, add onions and saute them well till it turns golden brown.
7. Add green chillies and mint leaves and saute them well.
8. Add tomatoes and cook them well.
9. Add the marinated chicken and mix them all well and cook the chicken till the moisture dries up.
10. When the chicken is almost cooked, spread the half cooked rice on top of the chicken and close the vessel wiht the lid tightly and simmer the stove and cook for another 15 to 25 minutes.
11. Now mix the rice and chicken without breaking the rice.
12. Garnish it with coriander leaves, sliced tomatoes, cucumber, onions and boiled egg.
13. Serve it with raitha.

Vadai Morkuzhambu


For Vadai:
1. Urud dhal - 200 gms (soaked for 30 to 45 minutes)
2. Onion - 2 finely chopped
3. Green chillies - 3 finely chopped
4. Oil
5. Salt to taste

For morkozhambu
1. Curd/butter milk - 250 to 300 ml
2. Tomato - 2 finely chopped
3. Salt to taste
4. Turmeric powder - 1 teaspoon

To grind:
1. Coconut - 1 cup
2. Rice - 2 table spoon (soaked in water for 15 mins)
3. Toor dhal - 2 table spoon (soaked in water for 15 mins)
4. Ginger garlic paste - 1 table spoon
5. Asafoetida - little
6. Cumin seeds - 2 table spoon
7. Green chillies - 3 or 4 (based on your spice level).


For Vadai:
1. Grind urud dhal without water and add required salt , chopped onions, green chillies and mix well.
2. Heat oil and make round shape vadas and fry them in oil till it turns golden brown on both sides.

For Morkozhambu.
1.Grind all the given ingredients with little water.
2. Add turmeric and the ground mixture to the curd and beat it well.
3. Heat oil in a pan and add mustard seeds and when it splutters add urud dhal to turn gold brown.
4. Add tomatoes and fry well.
5. Now add the curd mixture and bring it to simmer for 5 minutes (do not boil it too much).
6. Now add the vadas and leave it in heat for another 3 to 4 minutes.

Now your vadai morkozhambu is ready.

PS: You can alternatively use other vegetables like ladies finger or pumpkin instead of vadai for morkozhambu.

Mint Chutney

Mint - 1 cup
Green Chillies - 2
Coconut - 3 to 4 Tablespoons
Tamarind - little
Oil - 1 tablespoon
Mustard Seeds - 1 teaspoon
Urud dhal - 2 teaspoon


1. Heat oil in a pan and add mustard seeds.
2. As it splutters, add urud dhal and when it turns golden brown, add green chillies, tamarind and mint leaves and fry well.
3. Cool this and grind it with coconut and little water.

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