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Sep 18, 2014

Cucumber Curry / Vellarikai Kootu / Madrasi Kakdi Dal / Dal Keera

A traditional dish with easily digestible protein from the lentil used.  Simple to prepare. Being a traditional dish, coconut oil is used which enhance the flavour. Adding grated coconut will enhance the taste. If you want to avoid coconut, just skip that part of the process.






You will Need :-

  1. Cucumber diced - 1 Cup (madrasi kakdi / kheera)
  2. Grated coconut - 3 tbsp
  3. Turmeric Powder - 1/4 tsp
  4. Salt to taste
  5. Green Chilli - 1 No.

For tempering :-


  1. Oil - 2 tbsp
  2. Whole urad - 1 tsp
  3. Mustard seeds - 1 tsp
  4. Asafoetida - a pinch
  5. Dried red chillies - 2 nos. (broken)
  6. Curry Leaves - 8 Nos.  (avoid this for curry made using greens)

Procedure :-
  • In a vessel put Moong dal,  Cucumber cubes, add turmeric powder, salt, slit green chilli,  cook on stove top or pressure cook till done.

  • Heat a wok, add oil, Mustard seeds. When it start crackling, add the urad, asafoetida, dried red chilli and curry leaves.
  • Fry till the dal turns nice golden brown in color. Add the cooked vegetable dal to it.
  • Add grated coconut and bring to boil.
  • Cucumber curry / Kootu is ready!

Sep 15, 2014

Pal Kanji

Now a days i am much into my nostalgic childhood days and this post is an outcome of one such memorable drink I had. I used to eagerly wait to see amma mix in some milk and sugar into the kanji and give me in a pithala tumbler (Brass tumbler). It is an interesting thing to watch all the brass vessels of those days being used in the kitchen. One such interesting & amazing kitchen is in my aunt's house. 

Pal Kanji - a sweet & light combo of the healthy water drained from red rice (boiled variety) with milk makes a good diluted porridge



In joint families, a big brass pot is used for cooking rice daily to feed all the members. The pot is then gently kept for draining the water once the rice is cooked. the kanji is then extracted and used to make the pal kanji which every children in the household enjoyed drinking well before lunch is served. The mild aroma of the rice and milk makes it interesting & tasty to drink.

Traditionally boiled red rice (Matta Rice) is cooked in our home using draining method wherein the water (kanji) is collected in a vessel. When we add little sugar and milk to it, the warm / hot kanji makes an excellent quick tummy soother for a hungry stomach. Later on the red rice got replaced with white rice but still red rice is used for some feasts vi.,  Onam, Vishu or as n when we wish for.

You may use any variety of rice you use for this. Since red rice is comparitively healthy variety, it was and is used in the traditional cooking.

I used red boiled rice (matta rice) which is full of nutrients and fibre.

You just need 3 simple ingredients  :-

  1. Rice Kanji (Water drained from rice) - 1 Cup
  2.  Boiled Milk - 1/4 cup
  3. Sugar - 2 tsp
Procedure is very simple. To the hot kanji, add the boiled milk and sugar, mix well and serve!



Sit back, bring near your nostril, feel the mild aroma and enjoy it sip by sip! I enjoy it every day!

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