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Showing posts sorted by relevance for query curry powder. Sort by date Show all posts
Showing posts sorted by relevance for query curry powder. Sort by date Show all posts

Sunday, September 18, 2011

Nellikai Sadam | Amla | Gooseberry Rice Recipe!!!

Nellikai Sadam | Amla Rice Recipe is a Kalandha/mixed variety rice. This is a very tasty rice and is prepared without onion and garlic. I usually cook many other vegetable rice like Vangibath, Capsicum rice, Capsicum Bath using curry powder etc adding of Nellikai/Amla/Gooseberry was told by my friend in SG. It is also healthy to eat Nellikai/Amla as it is rich in Vitamin C.

Serves : 2 persons

Rice - 1 cup
Nellikai/Amla(Big) - 3nos (Deseeded and grated)
Curry powder - 3 tspns (as per your taste)
Oil - 2 tspns
Mustard - 1/2 tspn
Bengal gram - 1/2 tspn
Curry leaves few
Hing - 2 pinches
Turmeric - 1/4 tspn or less( I like it more)
Dry red chilli - 1no(optional)

Preparation Method
Cook rice and keep separately.
In a thick bottom kadai, add oil, mustard wait till it splutters. Put bengal gram, curry leaves, red chilli and wait till it turns brown.
Now add the grated nellikai and saute. Keep it in low flame. Do not over cook. Add salt and turmeric.
Add curry powder and fry till raw smell goes.
Add salt and mix well.
Allow it to cool and then mix with rice and serve.

Nellikai Sadam is ready to enjoy. You can serve with any vegetable curry or raitha.

I love as it is :-)

Notes - The Nellikai will be tangy, so add the curry powder accordingly.

This recipe alongwith Strawberry Milkshake is going to Healing Food Berries Event by Smitha started by Siri.

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.

Tuesday, July 9, 2013

Kathirikkai Roast | Crispy Eggplant/Aubergine| South Indian Curry Recipe!

Kathirikkai Roast | Crispy Eggplant/Aubergine is very easy and delicious sidedish. This goes well with sambar rice, rasam rice or curd rice.

Kathirikkai/Eggplant - 2 nos
Curry powder - as required(For recipe click here)
Turmeric powder - 1/4 tspn
Asafoetida - a pinch
Olive Oil as required

Preparation method
Wash and cut the  kathirikkai/eggplant to medium size round shape.
In a plate, put rest of the ingredients mentioned above and make a paste.
Heat a tawa/pan/skillet on medium flame.
apply the paste on both sides of the vegetable place on the tawa and cook both sides until done.

Do the same with rest of the vegetable.

Delicious Kathirikkai Roast is ready to enjoy.

Notes - If you don't have curry powder you can also use red chilli powder or garam masala powder as per your choice.

Sunday, June 2, 2013

Karuvepillai and Thakalli Rice | Curry Leaves Tomato Rice | Lunch Box Special!

Karuvepillai and Thakalli Rice | Curry Leaves Tomato Rice!

This is an easy prepare and tastes delicious.


Rice - 2 cups(Basmati or normal) I used Ponni rice
Tomato - 3 nos
Curry leaves Fresh - 3 sprigs
Curry leaves powder - 2 tablespoons
Onion - 1no
Ginger - 1 tspn
Red chilli powder - 1/2 tspn
Coconut Milk - 1/2 cup
Oil - 3 tablespoons
Cinnamon - 1 big piece

Preparation method
First Wash, rinse and soak rice in water.
Heat a kadai, add oil, put cinnamon chopped ginger, curry leaves and onion. Fry till onions are slightly brown.
Add chopped tomatoes, salt, turmeric, curry leaves powder and red chilli powder.
Let it all cook well and combine.
Add Rice and stir.
Add coconut milk, salt and water.
Pressure cook for 3 whistles.

Once pressure is done, mix and serve.

Serve with Papad /Onion Tomato Raitha.

Notes - You can grind curry leaves with ginger and add.

Friday, May 24, 2013

Karuvepilai Podi | Curry Leaves Powder | How to make!

Its difficult to blog after post natal, taking care of both the babies is quite interesting and busy. since Amma and Appa is here to help me, I am posting quite a few recipes.

This is a post for Non Karuvepilai/curry leaves lovers.
Curry leaves is very healthy and rich in Iron. This also gives good aroma to the dish.

Most of the people/kids throw if found in food. Sometimes it gets spoilt keeping in fridge for long time. You can make large batches and reserve few. Making these still has the natural aroma and is flavourful.

Today,I had posted a question on my Facebook page check it out here. Thanks to my friends found interesting answers.

So here is a simple solution for this.


Take Bunches of karuvepillai/curry leaves sprigs.

Wash curry leaves sprigs and pat dry it.

Spread them on a white cotton cloth or news paper.

Keep it in sun or under shade until all water is dried.

If its under good sun, remove stem and grind the leaves to fine powder in mixie.

In abroad if you cant put under sun, wipe them remove leaves dry roast the leaves in a kadai. Cool it and grind to fine powder.

Store in air tight container and use it in your cooking.

PS - You can reserve some fresh leaves.

We can feed Curry leaves to our kids :)

Checkout Recipe for Spicy Curry Leaves Powder here.

Tuesday, January 20, 2009









Monday, June 14, 2010

CWS - Cumin Seeds Event Roundup Part 1!!!

Hi Friends,

I am back with the Roundup of CWS Cumin Seeds Event. Thank you friends for your support without you it would have been not possible. I would also like to thank Priya for giving an opportunity for hosting the event.

I am posting the Roundup Part 1. Do checkout the lovely and delicious entries.

Capsicum Curry by Aruna
Jeelakarra Maggujeera Gravy by Vineela
Sorakaya Pesare Pappu by Kalva
Lenthil Brocolli Kurma by Mahi
Bhaigan Bartha with Spinach by Jagruti
Sauteed Cauliflower by Usha
Masala Wadi by Richa
Capsicum Pachadi by Padma
Dahi Wale Aloo by Shobha
Moong Dal Curry by Shabitha
Chapathi Rolls stuffed with Channa by Priya
Channa Dal Dhudi by Apu
Baigan Ki Shukhi Sabzi by Priya Y
Quick Aloo Mutter by Niloufer
Rasam by Niloufer
Dal Pakwan by Niloufer
Moong Dal Chilkewali by Jyoti
Triple Veg Subzi by Jyoti
Lahsuni Palak Dal by Sanyukta
Masala Paneer by Sanyukta
Hummus by Sanyukta
Avacado and Spinach Guacomole by Sanyukta
Palak Paneer by Sanyukta
Stuffed Green Moong Dal Dosa by Sanyukta
Palak Methi Parantha by Sanyukta
Green Sabudana Khichadi by Sanyukta
Green Chana Tikki by by Sanyukta
Tindora Fry by Sanyukta
Moongdal Sprouts Kurma by Priya
Spring Mix Mixed dal Kootu by Denny
Spinach Toordal Patoli by Suma
Baby Potato in Red sauce by Padmajha
Sundakkai Kuzhambu by Usha
Tomato Chole Curry by Swapna
Lemon Rasam by Swapna
Jeera Rasam by Premalatha
Moroccon Carrot Salad by Janet
Jeera Pulao by Divya
Venn Pongal by Shabitha
Green Gram Pongal by Shama
Tri Colour Pulao by Faiza
Jeera Rice by Rekha
Mint n Babycorn Vermicilli Pulao by Niloufer
Pumpkin Pulao by Usha
Peas Puff Pastry by Jyoti
Cumin Falvored Cumcumber Dosas by Suma
Masala Puri by Anamika
Cucumber Lassi by Usha
Smoky Spinach and Cheddar Grilled Sandwich by Ameya

Entry from Non-blogger


Dates - 15-20, deseeded
Tamrind Pulp - 1 Cup
Cumin Seeds - 2 tsp
Saunf - 1/4 tsp
Jaggery - 1/2 cup
Red Chilli Powder - 2 tsp
Dry Ginger Powder - 1tsp
Black Salt - 1 tsp
Salt - According to taste

Chop dates roughly. Dry roast cumin and saunf and grind it to powder.
Mix dates, Jaggery, tamrind, cumin and saunf powder, black salt, red
chilli powder, dry ginger powder, salt and 1 cup of water in a pan and
cook on medium heat till it comes to boil and reduce heat. cook for
7-10 mins on low flame. Cool and serve with dosa, idly, or your
favourite chat.

Thanks again and do participate in my Think Spice -Think Garam Masala Event this month ending 30th June.

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.

Tuesday, September 27, 2011

Soya Bean Sundal | Navarathri Recipes!!!

Soya Bean Sundal is very healthy. This time I have not added coconut. Its good for lowering cholestrol.

Soya Bean - 2 cups (Available at supermarket in Dried Food section)

Olive oil - 2 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn

Jeera - a pinch
Curry powder - 1/2 tspn(As per your taste)
Asafotida/hing - a pinch
Dry Red Chilli - 1no (As per your taste)

Curry leaves - few
Salt as per taste

Preparation Method
Soak Soya bean overnite with enough water. Pressure cook for about 4 to 5 whistles with water and salt in medium flame.
Heat oil in a kadai, add mustard wait till it splutters then add asafotida, urad dal, dry red chilli, jeera and curry leaves. Saute till urad dal is brown.
Add cooked soya beans without water.

Sprinkle a pinch of salt and curry powder mix well. Cook for 5mins and Off the stove.
Soya Bean Sundal is ready to offer to God, later enjoy.

This is good with sambar rice as sidedish and for lunchbox.

Notes - I have not used coconut here, if you wish you can add.

Try my other Sundal recipes for Navarathri

Kondakadalai/Chickpea/Garbanzo Sundal
Rajma, Soya, Green Gram Sundal
Pacha Payar Karamani Sundal
Verkadalai/Peanut Sundal

Thursday, May 22, 2014

Sweet Potato Capsicum Curry | Sidedish

This is a simple and easy curry. I prepared this I had a leftover sweet potato, H loves sweet potato he always ensures its in our market list. I left it for long time and it started growing too, I showed my son how plants grow. But this potato is not from India its available in local shops just like potatoes but bigger in size with different colour. After we cook it almost looks like carrot.

I have tried to give something different. Usually I prepare homemade sweet potato chips. checkout the recipe here it may interest you to try.

Now to the recipe. 
Sweet Potato - 1no(large)
Capsicum - 1no
Red chilli powder - 1 tspn(As per your taste)
Turmeric - 2 pinches

Oil - 1 tblspn
Mustard - 1/4 tspn
Hing/Asafotida - 2 pinches
Curry leaves - few

Preparation Method

Wash, remove skin and chop sweet potato into small cubes. Put in water and keep.
Wash and cut capsicum into small pieces.
Heat a wok/kadai, add oil, add mustard, wait till it splutters.
Add hing and curry leaves. Saute it.
Add red chilli powder and turmeric. saute it. 
Add capsicum and fry for 2 mins.
Now add sweet potato, sprinkle some water, salt close with lid in medium flame. Cook till its soft with occasional stirs.
Once done off the stove.
Serve hot with rasam, sambar or curd rice.

Notes - You can also add daniya powder for flavour.
You can add or reduce chilli powder. I have added more as potato is sweet.
You can add more oil and roast it too.

Sunday, March 2, 2014

Aloo Paneer Curry | Potato Cheese Curry| North Indian sidedish!

Aloo Paneer curry is a simple and delicious sidedish. This can be had with sambar, rasam or curd rice. I love to eat it with chapathi,

Potato/Aloo - 4 nos(medium size)
Paneer cubes - 1 cup
Garam masala - 1 tspn
Red chilli powder - 1/2 tspn(As per your taste)
Oil - 2 tblspn
Mustard - 1/2 tspn
Hing - 2 pinches
Turmeric - a pinch
Curry leaves few or Kasoori methi/Fresh methi
Salt to taste

Preparation Method
Pressure cook Potatoes for 4 whistles.
Soak paneer in hot water with a pinch of salt.
When steam is up, remove skin and cut potato into medium cubes.
Heat a kadai, add oil, mustard, wait till it pops. Add hing and curry leaves. Add turmeric.
Add paneer and saute till slightly brown.
Then remove on a plate. Add potato in the same oil and fry on medium flame.
Add red chilli powder, salt and garam masala.
Add paneer to it and cook for few minutes.

Off the stove and serve.

Aloo Paneer curry is ready to serve.

Enjoy with Dosa/Chapathi/Rice.

If you are trying out my recipe don't forget to take a picture and send it to on my mail

I will share it on my Sara's Corner Facebook page.

Thursday, July 7, 2011

Curry Podi/Powder!!!

As one of my blog reader has asked me for the recipes of podis. Am sharing the recipes.

Curry Podi/Powder is a very handy homemade masala powder. This can be used for any vegetable curry's. Its very flavourful. I make in small quantities and use it. This recipe is from my mother in law.

Dhaniya/Coriander seeds - 1 cup
Kadala Paruppu /Channa Dal- 1/2 cup
Dry Red Chilli - 1/2 cup or 10nos(As per your spice level increase or decrease)
Peringayam/Asafotida -  a small piece or 1/4tspn

Preparation Method
Dry roast all the ingredients one by one with a 1/2 tspn oil till its slightly brown.
Cool and grind it to a coarse powder.

Store it in an air tight container and for later use.

Notes - You can dry roast without oil for long use and if you are preparing in large quantity.

This multipurpose podi can be used in rice, sundal and curries. 
Check my recipes using this here. 

Thursday, July 4, 2013

Mathan| Sweet Pumpkin Curry | Type 2 ! Recipe by him

Pumpkin/Mathan curry is delicious and tasty. This recipe was told by my hubby. Since he also loves cooking I am adding one more label His Recipes, so whenever he cooks that will be posted here.

Until my hubby told me, I never used to do pumpkin curry with skin. When the skin is tender you can prepare with it. At home, now this is often in our menu. Here in the market we get such fresh and small pumpkin. Looks so colourful, so just took few photos.

Now lets go to the recipe.

Sweet pumpkin/Mathan - 1/2 no(Med size)
Oil -2 tspns
Mustard - a pinch
Asafoetida/hing - a pinch
Turmeric - a pinch
Red chilli powder - 1/2 tspn(As per your taste)
Curry leaves - few
Salt as required

Perfect chunks by my hubby. Thank you:)
 Preparation method
Wash, remove seeds and cut the vegetable in medium size chunks.
Heat a kadai, add oil, mustard, asafoetida. Let it crackle. Then add curry leaves and sauté.
Put the vegetable and mix.
Sprinkle a little water.
Add salt, turmeric and red chilli powder.
Close a lid and keep the flame on medium.
Stir occasionally.
Once the vegetable is cooked, slightly mash and mix well.

Mathan | Sweet pumpkin Curry is ready.
  You can have as a sidedish with hot rice /Sambar/Rasam/Curd Rice. 

Do participate in my event Cooking with Love - Cousins guest hosted by Amrita.

Wednesday, March 14, 2012

BBB | Spinach Soya Bisibelebath and Oats Onion Pakoda - Ver 2!

Bisibelebath(Hot Dal Rice) is a healthy dish, its also very filling. My previous post on this recipe Ver 1 click here. I mostly prepare on every weekend or fornightly and for get togethers. This is a most popular recipe and food liked in my house. 

Rice - 2 cups
Tuvar Dal – 1 cup
Tomato - 1 no

Potato - 1 no
Soya Beans - 1/2 cup
Capsicum - 1 no
Carrot -  few pieces
Brinjal - 4 nos
Beans - 10 nos
Brocolli - few florets
Spinach/Palak - 1 cup chopped

Broad Beans/Avarekkai - 5 nos
Tamarind Water - 2 cups(from a LEMON SIZE)
Spices Cinamon/Pattai – 2 small pieces/ Cardamom/Elakka - 2nos/ Clove/Lavang - 2 nos
Bisibelebath powder - 4 tablespoons (Adjust accordingly)
Curry leaves few
Jaggery a small piece

Preparation Method
Wash and cut all vegetables.
Soak soya beans overnite in water.
Cook rice, soya bean and dal separately in a pressure cooker.
Steam the veggies for about 15 to 20 mins with little salt and turmeric or 1 whistle.
Heat a deep vessel or a pressure cooker, add 2 tablespoons oil, add a pinch of mustard, add hing, curry leaves, spices, dry red chillies, and saute for 2mins.
Add chopped tomatoes, spinach and saute for few mins.
Add tamarind water and allow it to boil for sometime.
Then add steamed vegetables, bisibelebath powder and allow it to boil.
When pressure is up, mash or whisk the dal, and add this.
Let it boil, slowly keep stirring without mashing the veggies.
Then mash the rice, and slowly add required rice and keep mixing.
Check on salt and add jaggery. Let it boil, keep stirring.
It should be little watery so by the time you eat, it will be just right and soft.
Off the stove.

Garnish with cashews - optional

Serve Hot Bisibelebath with any vegetable curry/Potato chips/Karaboondi or enjoy as it is.

I served it with Crispy Onion Oats Pakoda. Recipe below 

Notes - I usually make it without onion and if you wish please add.

Oats Onion Pakoda

Onion - 4 nos(Sliced lenghtwise)
Rolled Oats - 1/2 cup 
Kadalai Maav/Chickpea flour/Besan -  3 to 4 tablesppons
Rava/Semolina - 2 tablespoons
Red chlli powder -  1/4 tspn (As per your taste)
Curry leaves - few
Water to sprinkle
Oil for deep frying

Preparation Method
In a wide bowl, put onion, oats, salt and slight mix.
Add all other ingredients and sprinkle little water and mix well. It should be thick. Leave it for few mins.
Heat oil in a kadai/wok, when its hot. slowly spread and drop the batter in oil. Deep fry till brown both sides and take out on tissue to remove excess oil. Allow it to cool and store it in air tight container.

Enjoy it with Bisibelebath/Coffee/Tea time too.

Notes - Do not store, when its warm or hot it will become soggy.

I had previously posted Cabbage Oats Pakoda check here for recipe. This recipe is going to Fast Food not Fat Food by Priya and Uma.

Write to me if you have queries at

Friday, February 3, 2012

Brinjal Masala Curry !

Brinjal Masala Curry is a simple and tasty for rice and chapathi. One of the recipes learnt by my Father-in-law. Actually me and my hubby dont like brinjal and now both started eating:-)

Brinjal - 250 gms
Onion - 1 no

Tomato - 1no
Ginger  - 1 tspn
Garlic - 1 tspn
Grated coconut - 1 tspn
Bengal gram - 1 tspn
Mustard - 1 tspn
Turmeric - 1/4 tspn

Chilli powder - 1/2 tspn(As per your taste) 
Coriander powder - 1/2 tspn
Jeera powder - 1/4 tspn
Curry leaves - 6 nos
Oil - 4 tspns

Salt to taste

Preparation Method
Wash, clean and pat dry brinjal.
Chop it into small pieces and put in water to avoid change in colour.

Chop onion, tomato, ginger and garlic.
Heat a pan, put oil add mustard once it splutters, add Bengal gram and wait till its brown.
Add onion, ginger, garlic and saute till brown.

Add tomato and saute. Add brinjal and sprinkle little water for it to cook.
Add all the powders above one by one and saute.

Cook under low flame once its cooked add finely chopped coriander and grated coconut.
Mix well and cook for 5mins.

Now its ready to serve.

Delicious Brinjal Masala Curry is ready to serve. Serve hot with chapathis or rasam rice. This can also be good for Lunchbox.

Don't forget to send in your entries to ongoing event Cooking with Love Grandmom here.


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