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Showing posts with label POST-PREGNANCY RECIPES. Show all posts
Showing posts with label POST-PREGNANCY RECIPES. Show all posts

Thursday, November 21, 2019

Karuvepillai Kulambu | Curry leaves gravy!

Karuvepilai Kulambu is curry leaves gravy, sidedish for rice or dosa. Its healthy and tasty as it has iron content.😋

Curry leaves/Karuvepilai - 2 cups(1 big bunch)
wash, pat dry and take only leaves.

For grinding
Gingely oil - 1 tablespoon
Daniya/Coriander seeds - 2 tablespoons
Channa dal/kadalai paruppu - 1 tablespoons
Fenugreek seeds/venthayam - 1 teaspoon
Black pepper - 1 tablespoon
Dry red chilli - 6 nos
Asafotida/peringayam - 1 teaspoon
Garlic pods (few) optional but tastes good when added.

For making kulambu
Gingely oil - 4 tablespoon
Mustard - 1 teaspoon
Dry red chilli - 4 nos
Toor dal/ Tuvaram paruppu - 1 teaspoon
Fenugreek seeds/venthayam - 1 teaspoon
Tamarind water/Puli thanni - 2 cups thick.
Turmeric /manja podi - 1 teaspoon
Sambar powder - 2 tablespoons
Jaggery/vellam -  small piece(optional)
Salt as per taste

Preparation Method

- Heat a thick bottom kadai, add for grinding ingredients except curry leaves mentioned above and fry till slight brown, transfer to a plate to cool. Then saute and make curry leaves also crisp, Keep aside. Grind the masala first in mixie and then add curry leaves can add water and make fine paste.
- Again heat the same kadai, add, gingely oil(sesame oil), add mustard wait till it splutters, add tuvar dal, fenugreek seeds, dry chilli, garlic if using.(see notes) saute till raw smell goes.
- Add the ground masala paste. Cook for sometime.
- Add sambar powder, salt, turmeric powder and mix well.
- Add tamarind water, allow to boil and get it thick. lower the flame.
- Check on salt, spicy and finally add jaggery.
- It will become thick kolambu.

Allow to cool and transfer to a clean vessel or bottle. Can store in fridge for 1 week.

Karuvepilai Kulambu is ready. Serve with hot rice.😋

Notes - Garlic if adding can add 1/2 while grinding and 1/2 for seasoning so it will be Poondu Karuvepillai kulambu.😋😋

PS - Your feedback is appreciated. Do try recipe from ( a picture and send it to me through Facebook message or mail me at Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.

Sunday, July 7, 2013

Poondu Podi | Garlic Powder | Post Natal Recipe!

Poondu Podi | Garlic Powder is a special post for my dear friend Savitha. This is a Post Natal Recipe that is food after delivery for about 2 to 3 months.

You can have this alternate days with rice and ghee.

Garlic - 15 nos
Black pepper - 1/2 tblspn(As per your taste)
Urad dal - 2 tblspn
Ghee - 1 tspn
Salt as required

Preparation Method
Remove skin of garlic and keep aside.
Heat a kadai with ghee, add urad dal saute till brown. Transfer to plate.
Roast the garlic, you can even chop it. Fry till brown.
Roast black pepper in the same kadai till it pops out.
Allow it to cool.
Now grind these with salt to coarse powder.

Enjoy with hot rice and ghee.

This generates heat in the body so it is good for the baby.

# Photo to be updated soon.

Wednesday, May 8, 2013

Sorakai | Bottle Gourd Kootu | Post Natal Recipes!

I am back after a short break and a good news!

I am blessed with baby boy Sushanth.

This is one of dish I have been eating all these days and love the flavour. A post natal recipe, which is good for the health. It warms the body and Bottle gourd is good for producing breast milk.


Sorakkai/Bottle Gourd - 1/2 no(med)
Pasi paruppu/Split green gram - 1/2 cup
Pepper powder - 1 tblspn
Curry leaves - 2 sprigs
Ghee  - 1 tblspn
Mustard - 1/2 tspn
Hing - a pinch

Preparation Method

Wash, rinse and cook dal in pressure cooker for 3 whistles.
Chop the vegetable into small pieces.
Cook the vegetable with salt.
Add cooked dal, pepper powder, curry leaves and boil.
The consistency should not be too thick or thin.
Mix well once its done.

Season it with ghee, mustard and a pinch of hing.

Sorakkai kootu is ready to serve.

Serve with hot steamed rice and ghee.
Also with chapathis.

This can also be prepared with Chow chow and carrot.

Monday, February 20, 2012

Karuvepilai Podi | Curry Leaves Powder!

Karuvepilai Podi | Curry leaves powder is very good for health and keeps hair black as well as growing. Curry leaves powder is very tasty. It will also help when anyone gets cold, mix this powder with rice and ghee it as warms up the body. This is also a post pregnancy food.

Curry leaves – 4 cups
Urad dal – ½ cup
Bengal gram – ½ cup
Black pepper – 1 tspns(As per your taste)
Dry red chilli – 2 nos( As per your taste)
Dry coconut(copra) – 1 no (small)
Oil – 4 tspns
Asafoetida(Hing) – ¼ tspn or a small piece

Preparation Method
Split curry leaves from the stem
In a Kadai, put 2 tspns of oil add Urad dal, Bengal gram, pepper fry till dal is brown and now add red chill, asafoetida fry for a minute.
Now transfer this to a plate to cool.
You can always add or reduce pepper and red chilli as per your requirement.
Add in kadai 2 tspns of oil and add curry leaves. Fry this till curry leaves are hot and remove from fire.
Leave it for sometime till it becomes dry and crisp.
Cut or grate the dry coconut and mix to the dal.
When the dal is cool grind it coarsely.
Add curry leaves, salt and grind.

Once cool, store it in air tight container. This can be used upto 10days.

Curry leaves powder is ready. This can be mixed with rice or had with chapathi.

Notes - Dry coconut can be avoided for people with cholestrol.
If you love to add more curry leaves, feel free to add.


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