Radhu's Recipes Final

Radhu’s Recipes
A Collection of Hebbar Iyengar Thalikku
Smrthi Harits
Radhu’s Recipes
A Collection of Hebbar Iyengar Thalikku
Smrthi Harits
About The Chef
‘The Chef’ - My grandfather, R Radhakrishna was born in the summer of
1939 in the city of Mysuru. Born into a large family with 7 siblings, he
would often help his mother, Indramma in the kitchen. With modern-day
facilities of grinders and gas stoves not being available back in the days, he
was always the helping hand in her kitchen be it lighting the fire, pounding
the grains or hand grinding the batter. He was always in charge of the
kitchen even at the weddings of all his sisters and nieces.
He completed his Diploma and had an illustrious career at Bharat

Electronics Limited spanning 3 decades where he also met the love of his life
and wife, Mohana. Their office romance revolved around the vadas prepared
every evening in the BEL canteen. He worked the night shift and my
grandmother the day shift. He would save a vada each evening and soak it in
curd to make thayir vada, which is one of my grandmother’s favorite dishes.
He would leave it on her desk to eat in the morning. As the saying goes, the
way to not just a man’s heart but also a woman’s heart is through the
stomach and that is how he won the love of my grandmother.
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He took up voluntary retirement the year I was born. As the first
grandchild, I was pampered to bits by my grandparents and it was the daily
duty of my grandfather to feed me, as both my parents and grandmother
were working. Not only did he take care of me but he also took care of the
pregnancy and post-pregnancy diet of both his daughters, Rajshree and
Kanchana.
His culinary skills are of uncommon proficiency for a man of his time. All
through my growing up years I watched my grandparents break gender
stereotypes every single day, with my grandfather taking over the kitchen
and my grandmother continuing her service at BEL. Watching them has
taught us - daughters and granddaughters not just to be excellent cooks but
also independent and strong women.
Some of his other interests include reading the newspaper and yoga. He has
been reading the Kannada daily ‘Prajavani’ for the last 6 decades and
spends a good few hours every day reading every word in it, including the
advertisements. His only complaint lately has been that he is unable to read
a few columns in the paper due to reduced font size.
As he turns 80 this year, this book is a dedication to all the delicacies he is

known for and the treasure trove of cooking tips he has shared with us
which has made cooking not just a pleasure but a breeze in the kitchen.
Thanks to him, I can cook and hopefully, my cooking skills will be compared
to my grandfather’s skills in the future.
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Acknowledgements
This book is a humble attempt at preserving the culinary heritage that has
been passed on in the family for generations and through this book, I hope
that it is preserved for the sake of posterity too. This book would not have
been possible without the patience of my grandfather, R Radhakrishna to
share these recipes with me and in turn with the world.
I thank my grandmother, Mohana Radhakrishna for her additions to this

book. The recipe for Kanjeevaram idli and Deepavali legiyam are specialties
that were prepared by her mother and my late great grandmother, Devakai
paati. My grandfather too acknowledges her as a great cook and that is a
compliment that he seldom gives.
I must also thank my late paternal grandparents, Vimala Raghavendra, and

Kakolu Raghavendra for passing on their literary skills to me without which
writing this book would not have been possible. Before I forget to mention,
my grandmother too was a great cook. I regret not being able to document
her recipes for she left us rather unexpected and too soon.
My dad, Muralidhar K R for turning me into a connoisseur of food and for

passing on to me, great taste buds. He is my biggest support and my best
critic.
My mother, Rajshree Muralidhar for cooking many of these dishes during my

formative years and for helping me put this book together.
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We have spent many sleepless nights in perfecting these recipes. At times
when I almost gave up, it was her encouragement that drove me forward.
My aunt, Kanchana Srivatsa and her husband Srivatsa Srinath for most of
the photographs you see in this book. My aunt has also spent a lot of time
proofreading the drafts with her son and my brother Shreyas Srivatsa. If
this book is readable, I have them to thank for it.
I have to thank my sister, Smayana Harits and my husband, Shrikantha

Hs for eating all the food I’ve prepared over the years. Enjoying it when it
was good and putting up with it when experiments go bad.
I must also thank Mr. Ashok Rao and his team for helping us print these
books in record time.
And last but not the least, I have to thank once again both my mother,
Rajshree and my aunt, Kanchana for not just encouraging me to write this
book but for also financing it as part of celebrating my grandfather
completing 80 years of his life.
I hope that I’ve done justice to all of them who’ve made this book possible
and forgive me if there are any mistakes. I have tried to keep the
instructions and language simple in the hope that you will all try these
recipes. Do share your experience and feedback on cooking with these recipes
with me on [email protected]
Smrthi Harits
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Recipes
Masala Podi
1. Chatambdu Pudi 11
2. Sambar Pudi 12
3. Chutney Pudi 13
4. Molaga Pudi (Idli Pudi) 14
5. Kari Pudi 15
6. Vangibath Pudi 16
7. Gojju Pudi 17
8. Karuvepillai Pudi 18
Chatambdu / Rasam
9. Veppampoo Chatambdu 21
10. Inji Chatambdu 22
11. Molagu Cheera Chatambdu 23
12. Goddu Chatambdu 24
13. Manga Chatambdu 25
14. Hippali Chatambdu 26
15. Nellikai Chatambdu 27
Thoheyal / Chutney
16. Paruppu Thoheyal 31
17. Kothambari Thoheyal 32
18. Pudina Thoheyal 33
19. Thenga Thoheyal 34
20. Inji Thoheyal 35
21. Chuttind Kathirikai Chutney 36
22. Sankranthi Chutney 37
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Pachadi & Gojju
23. Manga Pachadi 41
24. Nellikai Chut 42
25. Inji Pachadi 43
26. Tomato Pachadi 44
27. Fruit Pachadi 45
28. Beetroot Pachadi 46
29. Thambuli 47
30. Kittale Sippe Gojju 48
31. Hunase Gojju 49
32. Chakkarakatti Mango Gojju 50
33. Belada Hannu Gojju 51
Kuzhambu / Sambar
34. Avial 55
35. Vatha Kuzhambu 56
36. Pushankai Nallagri 57
37. Battani Sabbasige Kuzhambu 58
38. Tomato Rasavangi 59
39. Poricha Kootu 60
40. Southekai Kadugu Puli 61
41. Soppu Mor Kuzhambu 62
42. Beetroot Thove 63
43. Molagu Chukku Kuzhambu 64
44. Karuvepilai Kuzhambu 65
45. Pagalkai Pitlai 66
46. Saagu 67
47. Kaachind Mor Kuzhambu 68
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Kareembdu / Curry
48. Yennegai 71
49. Matwadi Kareembdu 72
50. Vallekai Pudi Kareembdu 73
51. Shepakalangu Kareembdu 74
52. Kabul Kadle Shundal 75
Rice
53. Ulland Ogre 79
54. Kadagu Ogre 80
55. Mango Sakkare Pongal 81
56. Puliyogare Gojju 82
57. Puliyogare 83
58. Kadamba 84
59. Venn Pongal 85
Thindi
60. Instant Gojju Avalakki 89
61. Akki Roti 90
62. Thayir Vada 91
63. Adai Dose 92
64. Avarakkai Arasitari Upma 93
65. Avarakkai Dose 94
66. Kanjeevaram Idli 95
Gokulashtami Bakshanam
67. Chakli 99
68. Muchhore 100
69. Thengol 101
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70. Shankar Poli 102
71. Kodubale 103
72. Cheede 104
73. Ribbon Pakoda 105
Sweets
74. Sajappa 109
75. Atirasa 110
76. Theratti Paal 111
77. Deepavali Legiyam 112
78. Gasagase Kanambd 113
79. Nei Appam 114
80. Thambit 115
81. Carrot Kanambd 116
Measurements
1 small cup - 60 ml
1 cup - 250 ml / 4 small cups
1 tsp - 5 ml
1 tbsp - 15 ml / 3 tsp
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Masala Pudi
1. Chatambdu Pudi (Rasam Powder)
Ingredients Makes: 300-400g rasam pudi
5 small cups dhaniya Instructions

1¼ small cups jeera
In a kadai, heat 2 tsp of oil and hing.
1 small cup menthya
Fry dhaniya, jeera, menthya, mustard
1 small cup pepper
seeds and pepper till golden brown and
2 tsp mustard seeds
aromatic. Keep aside.
Handful of byadgi chilli
Handful of guntur chilli In the same kadai, heat 1 tsp of oil and
1 tsp turmeric roast the dry red chillies. Keep aside
½ tsp hing once done.
1 small cup curry leaves
2-3 tsp oil Now to the same kadai, add curry
leaves and roast them until crisp.
Cool to room temperature.
Add all the ingredients along with hing

and turmeric to the blender and grind
them to a fine powder.
Use as required to make rasam recipe.
Radhu’s Tip: Add 2 tsp Everest

Tikhalal chilli powder to add extra
colour to the powder. Add it during the
grinding stage.
Add the dry red chillies at the bottom

of the blender for best results.
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2. Sambar Pudi
Ingredients Makes: 200-300g sambar pudi
3 small cups dhaniya Instructions

2 tsp menthya
½ small cup chana dal
Roast chana dal, urad dal and menthya
1 tsp urad dal
until golden brown and aromatic. Keep
1 stick cinnamon
aside.
Small piece of kopra
1 handful of byadgi chillies Then add 1 tsp of oil and fry the rest of
5-8 guntur chillies (optional) the ingredients except kopra and
1 tsp turmeric turmeric in the same kadai until
½ tsp hing aromatic.
2-3 tsp oil
Grind all the ingredients along with
turmeric and kopra to a smooth powder.
Use as required to make sambar recipe.

grinding stage.

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3. Chutney Pudi
Ingredients Makes: 300-400g chutney pudi
2 tsp oil Instructions

1 small cup urad dal
1 small cup chana dal
Fry the coriander leaves until crisp.
Handful of dry red chillies
Handful of coriander leaves Then add chana and urad dal along with
1 small cup kopra the chillies and roast until golden
Lemon sized tamarind brown.
Pinch of hing
Lemon sized jaggery Now turn off the flame and add kopra.
1 tsp turmeric Saute till the coconut turns slight
Salt golden.
Radhu’s Tip: Add 1 tsp Transfer all the ingredients to a blender

Everest Tikhalal chilli and allow to cool completely.
powder to add extra colour to Further add the tamarind, pinch of hing,
the powder. Add it during the jaggery, turmeric and salt as per your
grinding stage. taste.
Add the dry red chillies at the Blend to coarse powder. You can also
bottom of the blender for blend to a fine powder if you prefer.
best results.
Finally, enjoy chutney pudi with idli,
dosa or rice.
You can also mix chutney pudi with

curd and enjoy as a dip with chapati,
akki roti (pg 90) or dosa.
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4. Molaga Pudi (Idli Pudi)
Ingredients Makes: 300-400g molaga pudi

2 tsp oil Instructions
1 small cup urad dal
1 small cup chana dal In a kadai, heat 1 tsp of oil and hing.
1 small cup groundnuts Fry urad dal, chana dal, groundnuts,
1 small cup hurigadale hurigadale and chillies until golden
½ small cup ellu (sesame seeds) brown.
½ small cup kopra Then add ellu and kopra to the same
Handful of dry red chillies kadai. Saute till the coconut turns
Marble sized tamarind slightly golden.
Marble size jaggery
Pinch of hing Transfer all the ingredients to a blender
1 tsp turmeric and allow to cool completely.
Salt Further add the tamarind, pinch of
hing, jaggery, turmeric and salt as per
your taste.
Blend to a coarse powder.
Finally, mix molaga pudi with any

cooking oil and enjoy with idli or dosa.
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5. Kari Pudi
Ingredients Makes: 300-400g kari pudi

1 small cup chana dal Instructions
1 small cup toor dal
2 small cup moong dal In a kadai, heat 1 tsp of oil, add hing
1 small cup urad dal and roast all the dals until golden
1 tsp dhaniya brown and aromatic.
2 tsp black pepper In the same kadai heat oil, add hing,
1 tsp menthya jeera, pepper, dhaniya, menthya,
1 tsp mustard seeds mustard seeds, red chillies and curry
½ small cup jeera leaves and roast for about 2 mins until
1 sprig of curry leaves golden brown and aromatic.
Pinch of hing
2-3 dry red chillies (byadgi) Once cooled, add all the ingredients
2 tsp oil along with turmeric and salt to a
Pinch of turmeric blender. Grind to a fine powder.
Salt Serve 1 tsp kari pudi with hot rice and
a dollop of ghee.
Radhu’s Tip: Grind 1 tsp kari pudi and

2 tsp besan with coconut, green chilli,
jeera, hing, turmeric, coriander leaves
and small piece of ginger to make
instant mor kuzhambu when you don’t
have time to soak the dals.
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6. Vangibath Pudi
Ingredients Makes: 200-300g vangibath pudi

1 small cup urad dal Instructions
1 small cup chana dal
1 small cup dhaniya In a kadai, roast the coconut until
½ tsp jeera golden brown and keep aside.
½ tsp menthya In the same kadai, separately roast
Handful of dry red chillies chana and urad dal and keep aside.
1 small cup kopra
2 tsp oil Heat oil and roast hing, cinnamon,
Pinch of hing cloves, dhaniya, menthya, jeera, and
Small cinnamon stick red chillies until golden brown.
4-5 cloves Cool all the ingredients to room
1 tsp turmeric temperature.
In a blender add all the ingredients

along with turmeric and grind to a
coarse powder.
You can use this powder for preparing

Vangibath and Yennegai.

grinding stage.

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7. Gojju Pudi
Ingredients Makes: 100-200g gojju pudi

1 small cup urad dal Instructions
1 tsp menthya
2 tsp ellu (sesame seeds) In a kadai, dry roast all the ingredients.
Handful of dry red chillies Allow to cool.
1 tsp rasam powder
Small piece of kopra Grind the mixture into a fine powder.
Pinch of hing Gojju powder is ready.
You can use this powder while

preparing gojju with vegetables like
onions, lady’s finger, brinjal, etc.

grinding stage.

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8. Karuvepillai Pudi (Curry Leaf Powder)
Ingredients Makes: 200g karuvepillai pudi

1 cup curry leaves Instructions
2 tsp oil
¼ cup chana dal In a kadai, dry roast 1 cup curry leaves
2 tbsp urad dal on low flame until the leaves turn
1 tsp coriander seeds crunchy.
Small piece tamarind Transfer the roasted curry leaves to a
4 dry red chillies blender.
2 tbsp kopra
Pinch of hing In the same kadai, heat 2 tsp oil and
Salt roast chana dal, urad dal and coriander
seeds until the dal turns golden.
Now add the tamarind, dry red chillies

and kopra. Roast till the coconut turns
golden.
Transfer into the same blender and add

hing and salt. Blend to fine / coarse
powder.
Finally, enjoy curry leaves powder

with hot rice and ghee.
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Chatambdu
(Rasam)
9. Vepampoo Chatambdu (Dried Neem Flower Rasam)
Ingredients Serves: 4
Lemon sized tamarind Instructions
1 cup boiled toor dal
Pinch of turmeric Remove the seeds and soak the
½ tsp red chili powder tamarind in 1 cup of water. Extract the
Salt pulp and boil with 3 cups of water
along with turmeric, chilli powder and
For Tempering salt.
Add the boiled toor dal to the rasam

2 tsp ghee
and continue to boil for 2-3 mins.
3-4 tsp dried neem flowers
3 dry red chillies Turn off the stove.
In a small kadai, fry the neem flowers

until dark black in ghee along with the
dry red chillies.
Pour the tempering over the rasam.
Enjoy it with hot rice, a dollop of ghee,

appalam and paruppu thoheyal (pg 31).
Radhu's tip: This rasam is to be made

in thin consistency.
This recipe should be avoided on

Tuesdays and Fridays.
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10. Inji Chatambdu (Ginger Rasam)
2 tsp jaggery
1 tsp toor dal Remove the seeds from the tamarind.
3 inch ginger Grind all the ingredients except
Pinch of turmeric coriander along with a little water into
Pinch of hing a fine paste.
2-3 dry red chillies
Salt Mix the paste with 3 cups of water and
Coriander leaves bring to boil.
Turn off the stove.

For Tempering
Prepare the tempering and pour over
2 tsp ghee the rasam.
½ tsp jeera
Few curry leaves Season with coriander leaves.
Pinch of hing
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11. Molagu Cheera Chatambdu
2 tsp pepper
2 tsp jeera In a kadai add 1 tsp of oil and roast
2 dry red chillies pepper, jeera, dry red chillies, urad dal
½ tsp urad dal and hing.
2-3 dry red chillies Remove the seeds from the tamarind.
1 tsp jaggery (optional)
1 cup boiled toor dal Grind the roasted ingredients to a fine
Pinch of turmeric powder along with tamarind and
Pinch of hing turmeric.
1 tsp oil Boil the powdered mixture in 3 cups of
Salt water along with the boiled toor dal.
Coriander leaves
Add salt as per your taste.
For Tempering Turn off the stove.
2 tsp ghee Prepare the tempering and pour over
½ tsp jeera the rasam.
Few curry leaves
Pinch of hing Season with coriander leaves.
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12. Goddu Chatambdu
2 tsp rasam powder
1 tsp jaggery Remove the seeds and soak the
Pinch of turmeric tamarind in 1 cup of water for 5 mins.
Pinch of hing Extract the tamarind pulp and boil with
Salt 2 cups of water along with rasam
Coriander leaves powder, jaggery, turmeric, hing and
salt.
For Tempering
Turn off the stove.
2 tsp ghee
½ tsp jeera Prepare and pour the tempering over
Few curry leaves the rasam.
Pinch of hing Garnish with coriander leaves.
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13. Manga Chatambdu (Raw Mango Rasam)
1 small raw mango Instructions
1 tsp jaggery Peel the raw mango and boil it in water
2 tsp rasam powder for 5 mins until soft.
Salt Remove the seed and grind the boiled
Coriander leaves mango into a pulp.
For Tempering Combine the pulp and boiled toor dal

with 3 cups of water.
2 tsp ghee
½ tsp mustard seeds Bring this mixture to a boil along with
Few curry leaves jaggery, salt and rasam powder.
Pinch of hing Turn off the stove and prepare the
tempering.
Pour the tempering over the rasam and

garnish with coriander leaves.
Radhu's tip: Alternatively, the rasam

powder can be replaced with 2-3 green
chillies which must be boiled and
ground along with the raw mango.
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14. Hippali Chatambdu (Long Pepper Rasam)
1 large tomato chopped Instructions
Lemon sized tamarind
1 cup boiled toor dal In a kadai, heat 1 tsp of oil and slightly
Marble sized jaggery roast all the ingredients given for
Pinch of turmeric masala except jeera.
Salt Transfer to a blender. Also add jeera
For Masala: and grind it to a coarse powder..
Now heat oil in a kadai and prepare the

1 tsp oil
tempering.
2 tsp hippali (long pepper)
½ tsp pepper Add in tomatoes and cook for couple
2 dry red chillies of mins till it turns mushy. Add salt,
1 tsp dhaniya jaggery, turmeric and the ground paste.
½ tsp jeera Mix well and saute for a couple of
1 sprig curry leaves mins.
For Tempering: Add 3 cups of tamarind water, boiled
dal and bring this to a boil.
1 tsp oil
1 tsp mustard seeds Serve with hot rice and ghee.
Pinch of hing
1 sprig curry leaves
Radhu's tip: Hippali is also

known as thippali, pippali or
long pepper. It is excellent
cure for common hold, cough
and sore throat.
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15. Nellikai Chatambdu (Amla Rasam)
2-3 big gooseberries Instructions
1 inch ginger In a blender; add in deseeded amla,
1 tsp pepper chopped ginger, jeera and pepper.
1 tsp jeera Grind it into a fine paste by adding
Pinch of turmeric water.
1 sprig curry leaves Take a bowl, add in the gooseberry
Coriander leaves paste and cooked dal along with 1 to
1½ cups water to dilute the mixture.
For Tempering Add salt and keep aside.
2 tsp oil/ Heat oil in a kadai and prepare the
1 tsp mustard seeds tempering.
2 green chillies
Pinch of hing Once it crackles; add the prepared
gooseberry mixture. Next add in
turmeric powder, curry leaves and
chopped coriander leaves. Allow to
cook in medium flame.
Once the rasam starts to become

frothy, switch off of the gas (don't
allow to boil as the taste of rasam will
change).
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Thoheyal
(Chutney)
16. Paruppu Thoheyal (Lentil Chutney)
1 small cup toor dal Instructions
½ tsp pepper
2 dry red chillies In a kadai, heat 1 tsp of oil and hing.
1 small cup grated coconut Roast toor dal, pepper, curry leaves
1 tsp oil and dry red chillies until golden brown
Pinch of hing and aromatic.
Pinch of turmeric Grind the roasted ingredients, coconut
Salt and turmeric along with some water
5-6 curry leaves into a coarse paste.
Add salt as per your taste while

grinding.
Enjoy this chutney along with hot rice

and any cooking oil.
Radhu's tip: This recipe is made along

with Vepampoo rasam (pg 21).
The consistency of the thoheyal must

be slightly thicker than that of chutney.
Therefore, add very little water while
grinding.
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17. Kothambari Thoheyal (Coriander Chutney)
½ small cup urad dal Instructions
5-6 dry red chillies In a kadai, heat 1 tsp of oil and hing.
½ small cup grated coconut Roast urad dal, chana dal and dry red
1½ small cup coriander leaves chillies until golden brown and
Marble sized tamarind aromatic.
1 tsp oil To the same kadai add the coriander
½ tsp jaggery leaves and slightly roast it for about
Pinch of hing 30 secs. Frying it longer will turn the
Pinch of turmeric leaves dark.
Salt
Coarsely grind the roasted ingredients
along with coconut, tamarind, jaggery,
turmeric and some water.

grinding.

Note: The consistency of the thoheyal

must be slightly thicker than that of
chutney. Therefore, add very little
water while grinding.
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18. Pudina Thoheyal
½ small cup urad dal Instructions
5-6 dry red chillies In a kadai, heat 1 tsp of oil and hing.
½ small cup grated coconut Roast urad dal, chana dal and dry red
1½ small cup pudina leaves chillies until golden brown and
Marble sized tamarind aromatic.
1 tsp oil To the same kadai, add the pudina
½ tsp jaggery leaves and slightly roast it for about
Pinch of hing 1 min.
Pinch of turmeric
Salt Coarsely grind the roasted ingredients
along with coconut, tamarind, jaggery,
turmeric and some water.

grinding.


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19. Thenga Thoheyal (Coconut Chutney)
½ a coconut Instructions
1½ tsp urad dal
1½ tsp chana dal In a kadai, heat 1 tsp of oil and hing.
5-6 dry red chillies Roast urad dal, chana dal and dry red
Amla sized tamarind chillies until golden brown.
1 tsp oil Coarsely grind the roasted ingredients
½ tsp jaggery along with coconut, tamarind, jaggery,
Pinch of hing turmeric and some water.
Pinch of turmeric
Salt Add salt as per your taste while
grinding.


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20. Inji Thoheyal (Ginger Chutney)
1 small cup grated coconut Instructions
1½ tsp urad dal
1½ tsp chana dal In a kadai, heat 1 tsp of oil and hing.
1-2 dry red chillies Roast urad dal, chana dal and dry red
Amla sized tamarind chillies until golden brown.
3 inch ginger Coarsely grind the roasted ingredients
1 tsp oil along with ginger, coconut, tamarind,
½ tsp jaggery jaggery, turmeric and some water.
Pinch of hing
Pinch of turmeric Add salt as per your taste while
Salt grinding.


35
21. Chuttind Kathirikai Chutney (Burnt Brinjal )
2 big dark purple brinjal Instructions
½ cup grated coconut
Marble sized tamarind Burn the full brinjal directly on an
3-4 green chillies open flame, turning it around
1 tsp roasted groundnuts periodically, until the skin begins to
¼ tsp jeera peel off.
Salt Cool to room temperature and remove
the burnt skin.
For Tempering
In a bowl, mash the brinjal flesh into a
1 tsp oil pulp.
½ tsp mustard seeds
5-6 curry leaves Grind it along with the rest of the
Pinch of hing ingredients to a coarse paste.
2 dry red chillies Prepare and pour the tempering over it.
½ tsp urad dal
Enjoy with hot rice or chapati.
Radhu's tip: You can also prepare this

recipe as a pachadi by adding curd.
Avoid tamarind in this case.
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22. Sankranthi Chutney (ellu)
1 cup sankranthi ellu Instructions
¼ cup grated coconut
Marble sized jaggery Grind all the ingredients into a coarse
paste adding very little water.
Ingredients in ellu: Serve it with dosa.
Hurigadale Radhu's tip: This recipe can be
White ellu (sesame seeds) prepared with the ellu leftover after
Jaggery Sankranthi festival.
Kopra
groundnuts This recipe is usually prepared on
Kanu Pongal.
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Pachadi & Gojju
(Raita)
23. Manga Pachadi (Raw Mango)
4 small raw mangoes Instructions
Lemon sized jaggery
4 green chillies Cut the raw mangoes along with the
½ tsp chilli powder skin into large cubes.
Pinch of turmeric Slit the green chillies.
Salt
Coriander leaves Boil the raw mangoes and green
chillies until soft in 2 cups of water
For Tempering along with salt, turmeric and chilli
powder.
2 tsp oil
3-4 dry red chilies Mash the pulp slightly and add the
Few curry leaves jaggery.
1 tsp dried neem flowers Continue to boil for 2-3 mins.
¼ spoon menthya
Pinch of hing Prepare the tempering and pour over
the pachadi.
Garnish with coriander leaves.
Note: This recipe is usually prepared

during Ugadi festival.
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24. Nellikai Chut (Gooseberry Raita)
5-6 gooseberries (bettada nellikai) Instructions
1 small cup grated coconut
4 green chillies Boil the gooseberries until soft.
½ inch ginger Mash the gooseberries and remove the
½ tsp jeera seeds.
2 cups curd
Amla sized jaggery Grind the gooseberries, green chillies,
Pinch of turmeric coconut, ginger, jeera, jaggery, salt,
Salt and turmeric into a coarse paste.
Coriander leaves Mix the ground paste with the curd.
For Tempering Prepare and pour the tempering over

the raita.
2 tsp oil
Few curry leaves Garnish with coriander leaves.
½ tsp mustard seeds Note: This recipe is usually prepared
Pinch of hing on Uthana Dwadashi also known as
Tulasi Habba.
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25. Inji Pachadi (Ginger Raita)
3 inch ginger Instructions
1 tsp urad dal
½ tsp pepper In a kadai, dry roast the urad dal and
½ small cup grated coconut pepper.
2 tsp juice of citron (heralekai) In a blender add the roasted
2 cups curd ingredients, ginger, coconut, juice of
Amla sized jaggery heralekai, jaggery, salt and turmeric.
Pinch of turmeric
Salt Add water as required and grind to a
Coriander leaves paste.
Mix the ground paste with curd.

For Tempering
Prepare and pour the tempering over
2 tsp oil the raita.
Few curry leaves
½ tsp mustard seeds Garnish with coriander leaves.
Pinch of hing
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26. Tomato Pachadi
4 large ripe tomatoes Instructions
¼ small cup grated coconut
2 cups curd Chop the 4 tomatoes into small cubes.
2 tsp oil In a kadai, heat 2 tsp oil and roast urad
1 tsp urad dal dal, chana dal, mustard seeds, hing,
1 tsp chana dal curry leaves, dry red chillies until
½ tsp mustard seeds golden brown and aromatic.
1 sprig of curry leaves
3-4 dry red chillies Add the tomatoes into the kadai and
½ tsp chilli powder fry it until soft.
Amla sized jaggery Slightly mash the tomatoes and add
Pinch of turmeric salt, jaggery, chilli powder and a pinch
Pinch of hing of turmeric.
Salt
Coriander leaves Turn off the stove and add the coconut.
Add the curd once it cools to room
temperature. And mix well.
44
27. Fruit Pachadi
3 cups mixed fruits Instructions
1 cup jaggery
½ cup water Chop the fruits into medium sized
½ cup dry fruits cubes and slice the banana into
2 tsp tutti frutti (optional) roundels.
Pinch of cardamom powder In a pan add jaggery and 1/2 cup of
water. Boil till it reaches string
Fruits consistency and turn off the flame.
Pineapple,seedless grapes, Add the cut fruits, dry fruits and
apple, banana, pomegranate. cardamom powder to this.
Optional - mango, guava
Cover it and keep aside for an hour or
Dry Fruits two.
Serve it along with a traditional South

Cashews, raisins, dates,
Indian meal in place of gojju.
cherries
You can have this as a dessert too.
45
28. Beetroot Pachadi
1 small beetroot Instructions
2 cups curd
2 tsp oil Peel the beetroot and cut into small
1 tsp jeera powder pieces.
2 tsp green chilli chopped In a kadai, heat 2 tsp oil and roast the
Salt beetroot until completely cooked.
For Tempering Cool it to room temperature and grind

it along with some water to make a
2 tsp oil smooth puree.
10-12 curry leaves Whisk the curd until smooth.
2 dry red chillies Add beetroot puree, salt, jeera powder
2 tsp peanuts crushed and green chilli and mix well. Add
water if required to make the raita little
thinner.
Heat oil in a pan. Once the oil is hot,

add mustard seeds and curry leaves
and let them crackle for a few seconds
Add dry red chillies and peanuts and

fry until they are crispy.
Pour the tempering over the raita.
Serve chilled.
46
29. Thambuli
1 small cup doddapatre Instructions
½ inch ginger
1 tsp urad dal In a kadai, heat oil and slightly fry the
½ tsp pepper doddapatre leaves and urad dal.
½ small cup grated coconut In a blender add the leaves, ginger,
2 cups curd coconut, urad dal, jaggery, salt and
Amla sized jaggery turmeric and grind to a paste. Add
Pinch of turmeric water as required while grinding.
Salt
1 tsp oil Mix the ground paste with curd.

For Tempering the raita.
2 tsp oil Note: Doddapatre leaves are also
Few curry leaves known by the names Karpuravalli,
½ tsp mustard seeds Indian borage, Spanish thyme and
Pinch of hing Mexican mint.
47
30. Kittale Sippe Gojju (Orange Peel)
Skin of 2 oranges Instructions
2-3 tsp gojju powder
Lemon sized tamarind Peel the skin of 2 oranges and cut the
Lemon sized jaggery peel into small pieces.
2 tsp oil In a kadai, heat 2 tsp of oil and prepare
Pinch of turmeric the tempering.
Salt
1 tsp oil Add the chopped orange peel into the
same kadai and fry until soft.
For Tempering Add 2 cups of tamarind water, salt,
2 tsp oil pinch of turmeric, jaggery and the
1 tsp urad dal gojju powder.
1 tsp chana dal Bring it to boil and stir until it thickens
2-3 dry red chillies slightly.
Few curry leaves
½ tsp mustard seeds The same recipe can be followed for
Pinch of hing making any gojju (pineapple, lady’s
finger, onion, raw mango, brinjal,
capsicum, tomato, etc)
Radhu's tip: The skin needs to be

bright orange in colour, thick and
fleshy.
Kittale sippe gojju goes well with

battani sabbasige kuzhambu (pg 58).
48
31. Hunase Gojju (Orange Peel)
Lemon sized jaggery
½ tsp rasam powder Remove the seeds from the tamarind
Pinch of red chilli powder and soak in 1 cup of water.
Pinch of turmeric In a kadai, heat oil and prepare the
Salt tempering.
For Tempering Extract the tamarind pulp and add 2

cups of tamarind water to the kadai.
2 tsp oil
½ tsp urad dal Add the jaggery, salt, turmeric, rasam
½ tsp chana dal powder and chilli powder. Boil until
½ tsp menthya the raw smell goes and the gojju
½ tsp mustard seeds thickens slightly.
2-3 green chillies slit Turn off the flame and serve with venn
Few curry leaves pongal (pg 85).
Pinch of hing
49
32. Chakkarakatti Mango Gojju
Ingredients Serves: 4-6

6 chakkarakatti mangoes Instructions
Lemon sized jaggery
½ cup grated coconut Boil the mangoes in water for 10 mins.
1½ tsp mustard seeds Cool to room temperature. Peel the skin
¼ cup curd and extract the pulp. Also, add ½ cup
2 green chillies water to the skin and seeds to extract
3 dry red chillies any of the remaining pulp.
Pinch of turmeric In a blender, add grated coconut,
Salt mustard seeds, green chillies, dry red
chillies, jaggery, curd, salt and turmeric.
For Tempering Blend to a smooth paste.
2 tsp oil Add this mixture to the pulp. Also add
½ tsp urad dal the seeds of the mangoes.
2-3 dry red chillies Prepare and pour the tempering over it.
Few curry leaves Mix well and allow it to sit for 10 mins.
Pinch of hing Serve with hot rice, chapati or ragi
balls.
Note: Chakkarakatti mangoes are also

known as sakkare maavu or jeerige
mavina hannu. They are very small in
size and are extremely fibrous. They are
available only at the end of mango
season. You can find them at any
mangalore store.
50
33. Belada Hannu Gojju (Wood Apple)
1 big ripe wood apple Instructions
1 tsp gojju powder
½ tsp red chilli powder Break open the wood apple and scoop
½ cup jaggery out the pulp.
Pinch of turmeric In a kadai, heat 2 tsp oil and prepare
Salt the tempering.
For Tempering Add the pulp to it and fry it for about

10 mins.
2 tsp oil
1 tsp urad dal Add the jaggery, salt, and 1½ cup
½ tsp mustard seeds water. Boil until it reaches thick
2-3 dry red chillies consistency.
Few curry leaves Add the gojju powder, chilli powder,
Pinch of hing turmeric and continue to boil for 2-3
mins.
Serve it along with a traditional South

Indian meal.
Radhu's tip: To find ripeness, drop the

wood apple from 2 feet height above
the ground. The unripe one will bounce
like a ball and ripe one will not.
51
Kuzhambu
(Sambar)
34. Avial

2 cups mixed vegetables Instructions
3 cups curd
1½ small cup grated coconut Dice the vegetables mentioned into
3 green chillies large cubes.
1 tsp jeera Cook 2 cups of the chopped vegetables
Salt in 2 cups of water along with salt.
Vegetables Grind the coconut, green chilies and

jeera with a little water into a fine,
Ash Gourd, Carrot, Beans, thick paste.
Sweet Pumpkin, Potato,
Capsicum, Peas, Drumstick, Mix the ground mixture along with the
Chayote (Seemebadnekai), boiled vegetables.
Colocasia (Shamegedde), Yam Boil for 2 mins and turn off the stove.
(Suvarnagedde)
Bring to room temperature before

For Tempering adding the curd.
3-4 tsp coconut oil Churn the curd and mix it along with
2 sprig of curry leaves the boiled vegetables.
Prepare the tempering with coconut oil

and curry leaves. Pour over the avial.
Avial is ready to be served.
55
35. Vatha Kuzhambu

1 cup shallots (small onion) Instructions
Lemon sized tamarind
Pinch of turmeric In a kadai, heat 1 tsp of oil and roast all
the ingredients mentioned for
For Powdering powdering until golden brown.
1 tsp chana dal In a blender, add the roasted

2 tsp toor dal ingredients and turmeric. Grind them
1 tsp urad dal into a coarse powder.
¾ spoon menthya
Prepare the tempering and fry the
shallots in it until golden brown. Add
4-5 curry leaves
salt and turmeric. Add 3 small cups of
For Tempering tamarind water and bring it to a boil.
3 tsp oil Add the coarse powder as per your

½ tsp mustard seeds taste preference and boil till it thickens.
½ tsp menthya
Serve with hot rice and gingelly oil.
½ tsp chana dal
½ tsp urad dal Radhu's tip: This recipe can also be
½ tsp toor dal made with lady’s finger and brinjal.
2 dry red chillies
Pinch of hing
Dried sundakkai (optional)
Dried manathakkali (optional)
56
36. Pushankai Nallagri (Ash Gourd Sambar)

3 cups boiled toor dal Instructions
2 cups ash gourd
1 small cup red beans (Karamani) Soak the red beans overnight and
3 tsp sambar powder pressure cook along with the toor dal.
4 tsp grated coconut Boil the pumpkin with a cup of water
Lemon sized tamarind until soft in a kadai.
Salt
Grind sambar powder and coconut into
For Tempering a thick paste.
1 tsp oil Add the boiled toor dal and ground

½ tsp mustard seed paste to the kadai.
1 sprig of curry leaves Add 2 cups of tamarind water and
Pinch of hing bring to a boil.
Add salt as per your taste.

the sambar.
57
37. Battani Sabbasige Kuzhambu

1 cup grated coconut
1 tsp mustard seeds Boil the potato along with the toor dal.
1 tsp dhaniya Grind the mustards seeds, dhaniya, dry
½ cup milk red chillies, hing, turmeric and coconut
3 dry red chillies into a thick fine paste. Add milk while
Pinch of hing grinding.
Pinch of turmeric
1 bunch of dill (sabbasige soppu) Boil Sabbasige soppu and peas in a cup
2 cups of peas of water. Add a pinch of salt and sugar
1 small potato while cooking. This helps the leaves to
Salt retain colour.
Note: No tempering is Add the ground mixture and dal to the

required for this recipe. boiled vegetables.
Peel the boiled potato, mash it and add

it to the mixture.
Boil it for 5 mins and balance the salt

as per your taste.
Serve with hot rice and kittale sippe

gojju (pg 48) or any variety of gojju.
Radhu's tip: This recipe can also be

prepared with cabbage, beans,
avarakkai, etc. Avoid lady’s finger,
bitter gourd, ash gourd, and brinjal.
58
38. Tomato Rasavangi

4 large tomatoes
1 green chilly In a kadai, heat 1 tsp of oil and roast
1 cup grated coconut urad dal, chana dal, dhaniya and dry red
1 tsp urad dal chillies.
1 tsp chana dal Add the roasted ingredients to a blender
2 tsp dhaniya along with coconut and a pinch of
4 dry red chillies (byadgi) turmeric.
½ lemon
½ tsp sugar Grind to a coarse paste. Add water as
Pinch of turmeric required while grinding.
1 tsp oil Chop the tomatoes finely and boil it in
Coriander leaves half a cup of water along with salt and
For Tempering slit green chillies until they turn mushy.
1 tsp oil Add ground paste and half spoon sugar

½ tsp urad dal to the boiled tomatoes and continue to
1 green chilli slit boil for 5 mins. Then add the dal and let
½ tsp mustard seed it boil for another 5 mins.
1 sprig of curry leaves Turn off the stove and squeeze half a
Pinch of hing lemon.
Prepare and pour the tempering over the

rasavangi. Garnish with coriander
leaves.
Serve with hot rice and ghee or chapati.

59
39. Poricha Kootu

3 cups mixed vegetables
1 tsp ghee In a kadai, heat 1 tsp of ghee and roast
1½ tsp urad dal urad dal, pepper, dhaniya, dry red
1 tsp pepper chillies, curry leaves and hing.
1 tsp dhaniya Add the roasted ingredients to a
2 dry red chillies (byadgi) blender along with coconut, tamarind
4-5 curry leaves and a pinch of turmeric.
Pinch of turmeric
Pinch of hing Grind to a fine paste. Add water as
¾ cup grated coconut required while grinding.
Marble sized tamarind Boil the vegetables in 2 cups of water.
Salt
Add the boiled dal and ground paste to
For Tempering the boiled vegetables and continue to
boil for 5 mins.
1 tsp oil
½ tsp mustard seeds Add salt as per your taste preference.
5-6 curry leaves Prepare and pour the tempering over
the kootu.
Serve with hot rice and ghee.
Note: The following vegetables can be

used - carrot, beans, cabbage, potato,
peas, ash gourd, flat beans (chapparada
avarekai) and chayote (seemebadnekai).
60
40. Southekai Kadugu Puli (Cucumber & Mustard Sambar)

1 long cucumber Instructions
2 cups grated coconut
1 tsp mustard seeds In a blender add coconut, mustard
1 tsp dhaniya seeds, tamarind, jaggery, dhaniya, dry
Marble sized tamarind red chillies, rice, turmeric, hing and
Marble sized jaggery grind to a fine paste. Add water as
3 dry red chillies (byadgi) required while grinding.
½ tsp rice Peel the cucumber and dice into large
Pinch of hing cubes.
Pinch of turmeric
Coriander leaves Partially boil the cucumber in 2 cups of
water along with some salt.
For Tempering Add the ground paste and continue to
1 tsp oil boil for 5 mins.
10-12 groundnuts For the tempering, first fry the
½ tsp chana dal groundnuts and then slightly crush
½ tsp mustard seeds them..
5-6 curry leaves
Pinch of hing Prepare and pour the tempering over it.
61
41. Soppu Mor Kuzhambu

1 bunch amaranth (dantina soppu) Instructions
2 cups grated coconut
500ml curd Grind the coconut, green chillies,
5 green chillies ginger, pinch of turmeric, hing and
½ inch ginger jeera into a fine paste. Add water as
1½ tsp jeera required while grinding.
Pinch of turmeric Clean and chop the leaves finely.
Pinch of hing
Salt Boil it with a pinch of salt and sugar in
half a cup of water.
For Tempering Turn off the stove and add the ground
1 tsp oil paste to it.
¼ tsp menthya Cool it to room temperature and add ½
2-3 dry red chillies litre curd.
5-6 curry leaves Balance the salt as per your taste.
Pinch of hing Prepare and pour the tempering over it.

prepared with palak and chakkotha
soppu.
62
42. Beetroot Thove

3 beetroots Instructions
½ cup moong dal
1 tsp lemon juice Soak the moong dal in water for 10
Salt mins.
Peel and dice the beetroot into medium

For Tempering sized cubes.
1 tsp oil In a pressure cooker, heat oil and
1 tsp mustard seeds prepare the tempering.
2-3 green chillies
5-6 curry leaves Add the soaked moong dal, salt and
Pinch of hing beetroot to it. Cook for 3 whistles.
Pinch of turmeric Once cooled add the lemon juice and
mix well.
Beetroot Thove can be served with rice

or chapati.
63
43. Molagu Chukku Kuzhambu

Marble sized jaggery
Pinch of turmeric Soak tamarind in warm water for 10
Salt mins and extract the pulp. Set aside.
To Roast and Grind In a small kadai, roast all the

ingredients given under “to roast and
1 tsp oil grind”. Once cooled grind it to a coarse
1½ tsp pepper paste adding required water.
1 tsp urad dal
In a kadai, heat gingelly oil and prepare
2 dry red chillies
the tempering. Add the tamarind
½ tsp jeera
extract, salt, jaggery, turmeric powder
5-7 curry leaves
and curry leaves. Boil until the raw
2 inch dry ginger
smell goes away.
2 small piece of kopra
Then add the ground paste and boil
For Tempering
well till the gravy thickens a bit and oil
3 tsp gingelly oil separates.
Serve with hot rice, ghee and sutta
½ tsp urad dal
appalam.
Pinch of hing
6-7 curry leaves
Radhu's tip: This recipe is

an excellent home remedy
for common cold and sore
throat.
64
44. Karuvepillai Kuzhambu

1 tsp dhaniya powder
¼ cup small onion In a kadai, add ½ tsp oil and roast all
Marble sized jaggery the ingredients listed under “to roast
Salt and grind”.
Cool down and transfer it to a blender.

To Roast and Grind Add little water and grind it to a semi
fine paste. Set aside.
1 cup curry leaves
½ inch ginger Extract the pulp from the tamarind and
3 dry red chillies set aside.
1 green chilli
2 tbsp grated coconut In a kadai, heat oil and prepare the
tempering.Then add small onion and
For Tempering fry till transparent.
Add the ground paste and saute till the

1 tsp gingelly oil
raw smell goes away. Then add 2 cups
of tamarind water, coriander powder,
Pinch of hing
required salt and boil for 5 mins.
Once the color changes to little mild

green and oil starts to separate, add
jaggery and switch off the flame once
it melts.
Goes well with rice, idli and dosa.
65
45. Pagalkai Pitlai

3 white bitter gourd Instructions
2 marble sized tamarind Slice the bitter gourd vertically into
2 cups boiled toor dal two halves and remove the seeds.
Pinch of turmeric Chop it into semi roundels and add to a
Salt pressure cooker. Also add turmeric
powder, salt, 1 marble of tamarind and
For Powdering 1 cup of water. Cook for 2 whistles.
1½ tsp urad dal
Dry roast all the ingredients listed
1½ tsp dhaniya
under “for powdering” and grind it into
¼ tsp pepper
a fine paste along with the coconut.
4 dry red chillies
Drain the water from the bitter gourd
For Tempering and add the paste and 1 cup of
tamarind extract to it. Bring it to boil.
1 tsp oil
½ tsp mustard seeds Then add the cooked toor dal and salt.
5-6 curry leaves Bring to boil again before turning off
Pinch of hing the heat.
Prepare and pour the tempering over it.
66
46. Saagu
3 cups mixed vegetables Instructions
To Grind Dice the vegetables into small cubes.
Boil them in 2 cups of water with salt.

1½ cup grated coconut
3-4 green chilies In a blender, add all the ingredients
½ inch ginger listed under “to grind” and grind them
½ tsp jeera to a fine paste.
1 tsp gasagase (poppy seeds)
2 cloves Add this paste to the cooked vegetable
½ inch cinnamon stick and boil for 10 mins until the raw
2 tsp cashews soaked (optional) smell goes away.
½ onion (optional) Serve with poori, chapati or rava idli.
¼ cup milk
Salt Radhu's tip: Milk is added to the recipe
to give white colour to the saagu.
Vegetables
Potato, Chayote (seemebadnekai),

Carrot, Beans, Peas
67
47. Kaachind Mor Kuzhambu

2 cups of diced ash gourd Instructions
2 cups curd
1½ tsp toor dal Soak the chana dal and toor dal in
1 tsp chana dal water for 15 mins. Drain the water.
½ tsp urad dal In a kadai, heat 1 tsp oil and first roast
½ tsp menthya urad dal and menthya. Then add the
½ tsp jeera soaked dals, ginger, green chillies,
½ inch ginger coriander leaves and coconut. Fry them
3-4 green chillies slightly.
2 tsp coriander leaves
1 small cup grated coconut In a blender, add the roasted
Pinch of hing ingredients, jeera, hing and turmeric
Pinch of turmeric and grind to a smooth paste. Add a
1 sprig of curry leaves little water if required.
1 tsp oil Boil the ash gourd with curry leaves
Salt and salt in 1 cup of water.
For Tempering Once cooked, add the ground paste to

it and bring to boil.
1 tsp oil
2-3 dry red chillies Once cooled, add the curd and mix
½ tsp mustard seeds well.
Prepare and pour the tempering over it.

prepared with cucumber, chayote
(seemebadnekai) and lady’s finger.
68
Kareembdu
(Curry)
48. Yennegai
4 tsp vangibath powder Instructions
3 long green brinjals
1 carrot Chop all the vegetables into finger
1 large potato sized pieces.
1 big capsicum In a kadai, prepare the tempering.
Marble sized tamarind
Marble sized jaggery First add the potato and carrot and fry
Salt them slightly.
Pinch of turmeric Then add the capsicum and brinjal. Fry
until they are cooked. Cover with lid if
For Tempering needed.
3 tsp oil Soak the tamarind in a little water and
½ tsp urad dal extract the pulp.
½ tsp chana dal
1 tsp mustard seeds Add the vangibath powder, salt,
2 dry red chillies jaggery and tamarind.
5-6 curry leaves Fry for 2-3 mins.
Pinch of hing
Radhu's tip: To the same recipe add 3
tsp oil, 2 tsp vangibath powder and
some more tamarind. Mix with 3 cups
of cooked rice to make vangibath.
71
49. Matwadi Kareembdu
1 small cup chana dal Instructions
1 small cup toor dal
½ tsp chilli powder Soak the chana dal and toor dal in hot
3 small cups beans water for 15-20 mins. Drain the water
1 small cup grated coconut and grind the dal along with ½ spoon
½ tsp sugar chilli powder into a coarse paste.
Salt Chop the beans and cook it in 1½ cups
of water with salt and ½ spoon sugar.
For Tempering Drain the water.
3 tsp oil In a kadai, heat oil and prepare the
1 tsp urad dal tempering. Add the ground paste,
1 tsp chana dal pinch of turmeric and salt to the kadai.
1 tsp mustard seeds Fry it for 5-7 mins.
4 dry red chillies
5-6 curry leaves Add half a small cup of grated coconut
Pinch of hing and fry for 2 mins. Add the boiled
beans and fry for 3-4 mins..
Radhu's tip: The ground mixture can

be mixed with a spoon of grated
coconut, chopped onions, grated
ginger and chopped green chilies to
make ambode.
During festivals if ambodes are left

over, ground them into a coarse
powder and use to make this recipe.
72
50. Vallekai Pudi Kareembdu
2 raw bananas Instructions
Amla sized tamarind
2 tsp rasam powder Peel the raw banana and cut it into
1 tsp jaggery small cubes.
Pinch of turmeric Soak the tamarind in water and extract
1 small cup grated coconut the pulp.
Pinch of hing
Mix the chopped bananas with
For Tempering tamarind pulp, rasam powder, jaggery,
turmeric, coconut, hing, salt and ½ cup
3 tsp oil water.
1 tsp urad dal
1 tsp chana dal Soak this mixture for 5 mins.
1 tsp mustard seeds In a kadai, prepare the tempering.
4 dry red chillies
5-6 curry leaves Add the soaked raw banana and
Pinch of hing slightly fry it.
Close the kadai with a lid and cook it

for 5 mins on low flame. Regularly
open the lid and fry the curry to ensure
it does not burn.
Vallekai Pudi Kareembdu is ready to

be served.
73
51. Shepakalangu Kareembdu (colocasia curry)
2 cups colocasia (shamegedde) Instructions
Salt
Oil for frying Rinse the colocasia under water until
1 tsp chilli powder all the dirt is washed away.
In a pressure cooker, add 2 cups of

water. Take the colocasia in a steel
colander (sieve with large holes), and
place it in the cooker. Keep a ring
below the colander. Sprinkle salt over
the colocasia.
Pressure cook for 2-3 whistles.
Once cooled, peel the colocasia and cut

it into roundels.
In a kadai, heat oil and deep fry the

colocasia until golden brown.
Drain the excess oil over a tissue

paper.
Mix with salt and chilli powder.
Radhu's tip: The colocasia is steamed

and not boiled to ensure there is no
stickiness.
74
52. Kabul Kadle Shundal
1 cup chickpeas Instructions
Juice of 1 lemon Soak the chickpeas overnight.
Coriander leaves Pressure cook it for 3 whistles adding 2
Pinch of turmeric cups of water, salt, turmeric and a
Pinch of baking soda pinch of soda. Drain the water.
Salt
In a large kadai, prepare the tempering.
For Tempering Add the grated coconut to it and roast
until the coconut turns golden.
1 tbsp oil
1 tsp urad dal Add the chickpeas to it and fry for 3-4
1 tsp chana dal mins.
1 tsp mustard seeds Turn off the heat and squeeze the
3-4 green chillies lemon.
1 sprig curry leaves
Pinch of hing Garnish with coriander leaves.
Radhu's tip: The same recipe can be

followed to prepare shundal with black
chickpeas, groundnuts, chana dal,
horsegram and green gram.
75
Rice
53. Ulland Ogre

3 cups cooked rice (non sticky) Instructions
½ tsp ghee
2 tsp urad dal In a kadai, heat ½ spoon ghee and roast
1 green chilli the urad dal.
1 cup kopra Turn off the stove and add green chilli
2 tsp juice of citron (heralekai) and chilli powder to it and slightly fry
½ tsp chilli powder it with the flame turned off.
For Tempering Add the roasted ingredients along with

kopra and grind it into a coarse
1 tsp oil powder.
2 tsp ghee
1 tst urad dal In a kadai, prepare the tempering.
2 tsp groundnuts Add the boiled rice to the tempering.
2 tsp cashews Also add the ground powder to it.
2 dry red chillies
5-6 curry leaves Add salt as required and the juice of
Pinch of hing citron. Mix well.
Garnish the Ulland ogre with fried

appalam crushed on top.
79
54. Kadagu Ogre
For Spice Paste Serves: 3-4

1 small cup grated coconut Instructions
1 small cup kopra
1 tsp mustard seeds Grind all the ingredients mentioned
1 tsp dhaniya under spice paste with a little water
Pinch of hing into a coarse paste.
Pinch of turmeric In a kadai, prepare the tempering.
Amla sized tamarind
1 tsp jaggery Add the ground paste to the tempering
1 tsp chilli powder and fry until the water evaporates and
Salt oil separates.
Add the boiled rice to the mixture and

For Tempering mix well.
3 tsp oil Add salt as required.
1 tsp urad dal
1 tsp chana dal Kadugu Ogre is ready to be served.
2 tsp groundnuts
2 dry red chillies
5-6 curry leaves
Pinch of hing
Other Ingredients
3 cups cooked rice (non sticky)
80
55. Mango Sakkare Pongal

2 cups rice Instructions
1 cup moong dal
Pinch of turmeric In a pressure cooker, add 1 tsp ghee
2½ cups jaggery and roast the moong dal until golden
1 small cup kopra brown and aromatic. Add the rice and
1 cup ghee roast for 2 mins.
½ small cup raisins Add milk and 5 small cups of water.
½ small cup cashews Close the lid and cook for 4 whistles.
5-6 almonds
4-5 cardamom In a kadai, add the jaggery and pulp of
4 cloves 2 mangoes. If not in season add ½
1-2 ripe mangoes (in season) small cup water. Boil until the syrup
2 cups milk reaches string consistency.
Radhu’s Tip: Replace 1 cup Add the kopra, cloves and cardamom
of jaggery with pakka bella powder to it and pour the syrup into
or joni bella while preparing the pressure cooker and turn on the
normal sakkare pongal to stove. Mix well.
get a dark brown colour as In another kadai, add half small cup
prepared in temples. ghee and roast the dry fruits. Slightly
pound the almonds before adding.
Pour this into the cooker and add the

remaining ghee to the sakkare pongal
and mix well.
Sakkare Pongal is ready to be served.
81
56. Puliyogare Gojju
Ingredients Makes: 300-400g puliyogare gojju

Orange sized tamarind Instructions
¾ cup oil
Lemon sized jaggery Remove the seeds from the tamarind
1 tsp mustard seeds and pressure cook with 1 cup of water
1 sprig of curry leaves for 1 whistle.
4-5 dry red chillies Once cooled, remove the seeds and
3 tsp rasam powder fibre and grind to a thick pulp. Keep
¼ tsp hing aside.
¼ tsp turmeric
2 tsp groundnuts Dry roast the ellu and powder it.
½ small cup ellu (white / black In a kadai, heat the oil and hing. Add
sesame seeds)
mustard seeds, dry red chillies, curry
leaves, and groundnuts. Roast them
until aromatic.
Add the tamarind pulp, rasam powder,

salt, turmeric and jaggery into the
kadai and boil it until the oil separates.
Turn off the stove and then add the

powdered ellu.
Puliyogare Gojju is ready for use.
It can be stored in an airtight container

and refrigerated for upto 1 month.
82
57. Puliyogare
4 cups cooked rice (non sticky) Instructions

½ tsp rasam powder
Take 4 small cups of cooked rice.
2 tsp ellu (sesame seeds)
3 tsp kopra Dry roast the ellu and powder it.
Salt
Add the rasam powder, roasted ellu
3-4 tsp puliyogare gojju
powder, kopra and salt to the rice.
For Tempering In a kadai, Prepare the tempering and

pour over the rice.
4 tsp oil
1 tsp urad dal Add the puliyogare gojju and mix well.
1 tsp chana dal
1 tsp mustard seeds
2-3 tsp groundnuts
2 dry red chillies
Pinch of turmeric
83
58. Kadamba

1 cup toor dal Instructions
1 cup rice (soaked for 1 hour)
2 cups mixed vegetables In a large kadai, heat oil and roast all
4-5 green chillies the ingredients listed under “for paste”
Fistful of groundnuts and grind to a smooth paste adding
2 lemon sized balls of tamarind water if required.
1 tsp mustard seeds Add the cooked dal, vegetables,
For Paste turmeric, green chillies and ½ cup
water to the same kadai.
1 tbsp oil
Let the vegetables cook with the dal
1 tsp menthya
for 10 mins. Then add the above paste,
5 tsp chana dal
tamarind extract and salt. Let the
whole mixture boil for a while.
Pinch of hing
2 sticks cinnamon Then, add the soaked rice into it and
3-4 cloves allow it to cook in the sambar itself.
2 tsp dhaniya
½ cup kopra Heat ghee in a pan. Add mustard, 2 dry
1 tsp gasagase (poppy seeds) red chillies, hing and peanuts. Fry well
and add to the above preparation.
Garnish with chopped coriander leaves

and serve hot with a dollop of ghee.
Radhu's tip: Following vegetables can

be added: Potatoes, carrots, capsicum,
peas, beans, brinjals etc.
84
59. Venn Pongal

1 cup rice Instructions
1 cup moong dal
6 cups of water Dry roast the dal until aromatic. This
step is optional, however the pongal
For Tempering gets a real aroma from the roasted dal.
Wash the rice and add it along with the

2 tsp ghee
roasted dal to the pressure cooker. Add
1 tsp pepper
6 cups of water and salt. Cook for 3-4
1 tsp jeera
whistles.
10-12 cashews
1 inch ginger In a kadai, heat ghee and prepare the
1 sprig curry leaves tempering.
Pinch of hing
Pour it over the pongal.
Serve hot with hunase gojju (pg 49) or

tomato pachadi (pg 44).
Radhu’s Tip: Add ½ cup of milk after

opening the cooker and mix well if you
want the colour of the pongal to be
milky white.
85
Thindi
60. Instant Gojju Avalakki
To Be Roasted Makes: 500g gojju avalakki

2 pav flattened rice / poha Instructions
2 small cups kopra
1 tsp rasam powder Divide the poha into 2 parts. To a
2 tsp chilli powder (Everest Tikhalal) blender, add one part of poha
Lemon sized tamarind Remove the seeds from the tamarind,
Lemon sized jaggery break it into small pieces and add to
Pinch of turmeric the blender. Also add jaggery, salt,
Salt chilli powder, rasam powder and
turmeric into the blender.
For Tempering
Add the rest of the poha into the
1½ tsp urad dal blender and grind all the ingredients
1½ tsp chana dal into a coarse powder. Empty the
1 tsp mustard seeds contents into a container
3 dry red chillies In a kadai, prepare the tempering.
½ small cup groundnuts Pour it over the poha and mix well.
4 tsp oil Mix one cup of gojju avalakki with ¼
Pinch of hing cup of boiling water and let it rest for
5 mins. For best results, microwave
for 2 minutes before consuming.
Radhu's tip: Store the contents in an

airtight container. This can be
preserved for upto 2 months. This
instant recipe can be made and carried
with you during your travels.
89
61. Akki Roti
Ingredients Makes: 4-5 rotis

1 pav rice flour Instructions
1 finely diced onion Add all the ingredients into a mixing
1 grated carrot cup. Add water gradually and mix it
1 small capcicum finely diced into a soft dough.
4 tsp dill leaves (sabbasige soppu) Grease your hands with oil before
4 finely cut green chillies kneading to ensure it does not stick to
½ inch ginger your hand.
1 tsp jeera
1 small cup curd Take an orange sized ball of dough and
Pinch of hing flatten it on a tawa to make the roti.
Handful of coriander leaves Heat the tawa and sprinkle ¼ tsp oil
Salt onto the roti.
Cover the tawa with a lid and cook for

2-3 mins until the base is crisp and
golden brown.
Flip over and cook for a minute before

serving.
Cool the tawa under water or with a

wet cloth before repeating the process.
Radhu's tip: During season, avarekai

can also be added to this recipe.
90
62. Thayir Vada
Ingredients Makes: 10-12 vadas

2 cups urad dal Instructions
3 cups curd
3 tsp coconut Soak the urad dal in 3 small cups of
½ tsp jeera water for an hour. Drain the water, add
2 green chillies salt and blend into a thick, fluffy
½ inch ginger batter. Add 2 tsp water during grinding
1 small cup grated carrot if required. Transfer the batter into a
Handful of coriander bowl and add some salt.
1 small cup pomegranate Grind the coconut, green chillies, jeera,
½ tsp chilli powder hing and ginger with a little water into
Pinch of hing a thick paste. Transfer into a bowl and
Salt mix with a cup of curd
Oil for deep frying
Heat the oil in a kadai. Now dip your
hand in water and start dropping the
vada batter one by one to hot oil.
Fry the vada till they turn golden

brown and crisp.
Remove the vadas and dip them in hot

water for a few seconds and then in 2
cups of salted curd.
Pour the curd mixture preparation over

the vadas. Garnish with grated carrot,
coriander, pomegranate, and chilli
powder. Serve chilled.
91
63. Adai Dose
To Soak Makes: 12-15 adai dosas

1½ pav rice Instructions
¼ pav toor dal
¼ pav chana dal Soal the ingredients listed under “to
¼ pav moong dal soak” for 2 hours and poha for 10 mins.
¼ pav urad dal Grind the soaked ingredients with
½ tsp menthya ginger, salt and hing. The batter must be
5 dry red chillies in thick flowing consistency.
Other Ingredients Add the diced coconut to the batter.
½ cup finely diced coconut Further, pour a ladleful of batter onto a

½ cup moringa leaves (optional) hot tawa and spread gently.
½ inch ginger Pour a tsp of oil over adai and allow to
1 cup poha cook on low to medium flame.
Pinch of hing
Oil for roasting Now flip the adai and cook both sides
Salt by pressing gently.
Finally, fold the adai dosa and serve

with green chutney or coconut chutney.
Note: Moringa leaves are also called

drumstick leaves.
92
64. Avarakkai Arasitari Upma
Ingredients Instructions
1½ cup rice Add the rice to a blender and grind it to
1½ cup avarakkai a coarse powder (like rava).
Cook the avarakkai in a pressure
½ tsp jeera
cooker for 3 whistles adding 3 cups of
Salt
water and some salt.
Coriander leaves
½ lemon juice In a kadai, heat oil and prepare the
tempering.
For Tempering
Add the pounded rice to it and fry for
⅓ cup oil 2-3 mins.
1½ tsp chana dal
Once the pressure cooker has cooled,
1½ tsp urad dal
open the lid and bring the avarakkai to
1 tsp mustard seeds
boil again adding ½ cup of coconut.
1 inch ginger grated
4-5 green chillies Add the roasted rice into the cooker
Pinch of hing and ½ tsp jeera. Also add salt as per
your taste.
Cook the upma for 3-4 whistles adding

2½ cups of water again.
Once cooled, add the lemon juice.
Garnish with grated coconut and

coriander leaves.
93
65. Avarakkai Dose
To Soak Instructions
1 pav rice Soak the rice in water for 2 hours.
4 green chillies
Drain the water and add the rice to a
1 cup coriander leaves
blender. Add green chillies, coriander
1 inch ginger
leaves, ginger, grated coconut and salt
to it and grind to a fine batter by
1 cup avarakkai
adding water as required (dosa batter
Salt
consistency).
Oil for roasting
Boil one cup avarakkai in water with a
little salt or cook in a pressure cooker.
Allow it to cool to room temperature

and drain the water. Then, mix with the
dosa batter.
Further, pour a ladleful of batter onto a

hot tawa and spread gently.
Pour a tsp of oil over the dosa and

allow to cook on low to medium flame.
Now flip the dosa and cook both sides

by pressing gently.
Finally, fold the avarakkai dosa and

serve with green chutney or coconut
chutney.
94
66. Kanjeevaram Idli
To Soak Instructions
½ cup idli rice Soak the ingredients listed under “to
½ cup raw rice soak” for 5-6 hours. Separately soak ¼
¾ cup whole white urad dal cup of urad dal. Do not grind it.
½ cup poha
Drain the water and grind the mixture
¼ tsp menthya
to a coarse batter. Add water as
required. The consistency must be
Other Ingredients
slightly thicker than the regular idli
1 tbsp pepper batter. Soak the poha for 10 mins in
1 tbsp jeera half a cup of water. Grind it to a
½ tsp hing smooth paste and add it to the batter.
1 tbsp ginger powder or
Pulse the pepper and jeera in a blender
1 inch dry ginger
a couple of times to slightly crush it.
10-12 cashews
1 tbsp gingelly oil Heat ghee in a pan and add in the
1 tbsp ghee crushed spices, cashews, hing and curry
2 sprigs curry leaves chopped leaves. Once the curry leaves are crisp,
Salt switch off the flame and add it to the
batter. Add salt, soaked urad dal, ginger
powder and gingelly oil to the batter
and mix well. Allow it to ferment for
8-10 hours.
Grease steel tumblers or cups with oil

and pour the batter. Steam in pressure
cooker for 2 whistles. Serve hot with
molaga pudi (pg 14).
95
Gokulashtami
Bakshanam
67. Chakli
Ingredients Makes: 10 small chaklis

2 cups rice flour Instructions
½ cup urad dal
1 tsp ellu (sesame seeds) Split the rice flour into two parts. Dry
Salt roast the urad dal and grind into fine
Pinch of hing powder with one part of rice flour.
4 tsp ghee / butter In a mixing cup, add the rest of the rice
Oil for deep frying flour, powdered urad dal, ellu, hing,
salt and ghee.
Slowly add water as required and

knead to a smooth dough.
Now take star disc and fix to the chakli

press.
Put orange sized ball of dough in the

press and squeeze the dough and make
spiral shape chaklis on a wet cloth or
butter paper.
Heat the oil in a kadai for frying.
Take one chakli at time and slide it into

hot oil. Fry till they turn golden brown
and crispy. Drain them on a paper
towel to remove excess oil.
.
99
68. Muchhore
Ingredients Makes: 2-3 batches

4 tsp chana dal
4 tsp moong dal Split the rice flour into two parts. Dry
1 tsp urad dal roast the dals and grind into fine
½ cup besan powder with one part of rice flour.
1 tsp ellu (sesame seeds) In a mixing cup, add the rest of the rice
Salt flour, powdered dals, besan, ellu, hing,
Pinch of hing salt and ghee.
5 tsp ghee / butter
Oil for deep frying Slowly add water as required and
Now take three holed star disc and fix

to the chakli press.

press and squeeze the dough directly
into the hot oil using large circular
motions.
Fry till they turn golden brown and

crispy. Drain them on a paper towel to
remove excess oil.
Repeat the process till all the dough is

used.
100
69. Thengol
Ingredients Makes: 10 small thengols

¾ cup urad dal
4 tsp ghee / butter Add the urad dal and 1 cup of rice
1 tsp jeera flour into a blender and grind to a fine
1 tsp besan powder.
Salt In a mixing cup, add the rest of the rice
Pinch of hing flour, besan, jeera, hing, salt and ghee.
Oil for deep frying
Now take three holed disc and fix to

the chakli press.

motions.

remove excess oil.

used.
. 101
70. Shankar Poli
Ingredients Makes: 2 cups of shankar poli

¼ small cup rice flour Instructions
1 small cup maida
1 small cup chiroti rava In a mixing cup, add all the flours,
2 tsp besan turmeric, hing, chilli powder, salt and
1 tsp ghee / butter ghee.
¼ tsp chilli powder Slowly add water as required and
Pinch of hing knead to a smooth dough.
Pinch of turmeric
Salt Now take a large lemon sized ball of
Oil for deep frying dough and roll into large circle of
medium thickness.
Using a knife mark small squares or

diamond shapes on it. Separate them
and collect over a plate. Repeat the
same for the rest of the dough.
Heat the oil in a kadai for frying. Slide

the shankar poli into the oil and fry till
they turn golden brown and crispy.
Drain them on a paper towel to remove
excess oil.
Radhu's tip: For sweet shankar poli

skip adding salt, hing and chilli powder
to the dough. Instead prepare thick
sugar syrup with ¼ cup of sugar and
water and mix with the dough.
102
71. Kodubale
Ingredients Makes: 10 kodubales

1½ cup rice flour Instructions
2 tsp maida
2 tsp chiroti rava In a mixing cup, combine all the
3 tsp grated coconut ingredients. Slowly add water as
½ tsp chilli powder required and knead to a smooth dough.
½ tsp ellu (sesame seeds) Divide the dough into lemon sized
Pinch of hing balls. Roll into a thick stick and join
Salt the ends to form a circle.
3 tsp ghee / butter
Oil for deep frying Heat the oil in a kadai for frying. Deep
fry the kodubale till they turn brown
and crispy. Drain them on a paper
towel to remove excess oil.
Radhu's tip: Add hurigadale and

slightly pounded groundnuts to the
same dough for making Nippattu.
103
72. Cheede
Ingredients Makes: 2-3 cups of cheede

½ cup urad dal
1 tsp ellu (sesame seeds) Split the rice flour into two parts. Dry
Salt roast the urad dal and grind into fine
Pinch of hing powder with one part of rice flour.
4 tsp ghee / butter In a mixing cup, add the rest of the rice
Oil for deep frying flour, powdered urad dal, ellu, hing,
salt and ghee.

Roll marble sized balls from the

dough. Make sure there are no cracks
to avoid the cheede from bursting
while frying.
Add the seedai balls in batches. Move

away from the kadai after adding for
your own safety.
Keep the flame in low medium and fry

till golden.
Drain them on a paper towel to remove

excess oil.
104
73. Ribbon Pakoda
Ingredients Makes: 2 cups of ribbon pakoda

1 cup besan Instructions
½ cup rice flour
½ tsp chilli powder In a mixing cup, combine all the
Pinch of turmeric ingredients adding water slowly into a
Pinch of hing soft dough (chapati dough).
2 tsp ghee / butter Now take straight slit disc and fix to
Salt the chakli press.
Oil for frying

motions.

remove excess oil.

used.
105
Sweets
74. Sajappa
Ingredients Makes: 10-12 sajjappas

1 cup rava Instructions
1 cup maida
1 cup chiroti rava In a kadai, add 1 tsp ghee and roast the
Pinch of cardamom powder rava. Add the kopra, grated coconut
Orange sized jaggery and cardamom powder to it.
½ cup kopra In another kadai, add jaggery after
½ cup grated coconut pounding it slightly. Add ½ cup water
3 tsp ghee and heat it until it becomes a syrup of
Oil for deep frying sticky consistency. Add the roasted
rava to the syrup and heat until the
water evaporates to prepare the
stuffing. Cool to room temperature.
In a mixing bowl, combine the maida

and chiroti rava with 2 tsp ghee. Add
water slowly and knead it into a soft
dough. Add 2 tsp oil over it and allow
the dough to rest for 15 mins.
Take a lemon sized ball of stuffing and

a slightly bigger ball of dough. Flatten
the ball of dough slightly and place the
stuffing in the middle. Close all the
sides with the extra dough and flatten
again to the size of a small puri. Heat
the oil in a kadai and fry the sajjappa
until golden brown.
109
75. Atirasa (Kajjaya)
Ingredients Makes: 10 atirasas

½ cup rice Instructions
¾ cup jaggery
Pinch of cardamom powder Soak the rice in water overnight.
¼ cup maida Drain the water in the morning and
Oil for deep frying allow it to dry on a thick cotton cloth
for 2 hours. Then, grind it into a fine
powder in a blender.
In a small kadai, add the jaggery and ¼

cup water and allow it to boil until it
becomes a frothy, sticky syrup.
Turn off the stove and add the

powdered rice and maida to it. Mix
well. Add 2 tsp oil over it and allow it
to rest for 15 mins.
Take lemon sized ball of the dough and

flatten it slightly.
With a toothpick, poke 4-5 holes on it.
Heat oil in a kadai and fry the atirasa

until brown in colour.
Radhu's tip: If the dough becomes

watery, combine it with 3 tsp of wheat
flour and deep fry like nei appam
(pg 114).
. 110
76. Theratti Paal
Ingredients Makes: 1-2 cups of theratti paal

8 cups milk (2 litres) Instructions
¾ cup sugar
Pinch of cardamom powder Take a heavy bottom vessel, preferably
a cooker pan. Add milk keeping the
flame on low heat. Mix it every 6-8
mins for the first 1 hour. After which
keep stirring every 3-4 mins until
adding sugar.
Keep cleaning the edges of the pan at

regular intervals. You may use a knife
to scrape the edges.
Add sugar when the quantity is

reduced to ¼ th the original quantity.
This may take about 2-3 hours.
Once sugar is added we must keep

stirring continuously. The milk might
get diluted due to sugar initially but it
will thicken immediately.
Once it thickens to khova consistency

add cardamom powder and turn off the
flame after 5 mins. Allow it to cool
before transferring it into a serving
bowl.
Theratti paal is ready to be served.

111
77. Deepavali Legiyam
To Be Roasted Instructions
3 tsp dhaniya Dry roast all the ingredients given

2 tsp ajwain under to be roasted till you get nice
1½ tsp jeera aroma (7-8 mins).
1½ tsp pepper
Let it cool and then grind it into a very
1 tsp dry ginger powder
fine powder. Sieve the powder to
1 tsp athimadhuram powder
remove larger particles.
1 tsp gasagase (poppy seeds)
½ tsp nutmeg powder (jaikai) Heat 1 small cups of water in a heavy
1 inch turmeric piece bottomed vessel and as the water starts
4 cardamoms (powdered) to boil add the jaggery.
2 kanda thippali
Once the jaggery dissolves completely,
5 thippali (long pepper)
add the dry powder and mix it well.
4 cloves
1 inch cinnamon stick Let it cook for 3-4 mins.
Other Ingredients Now add ghee first and then gingelly

oil and cook until the oil separates.
4 tsp ghee
2 tsp gingelly oil Turn off the heat and add the honey.
1 cup jaggery
Let it cool and store it in airtight
1 tsp honey
container.
Home remedy for indigestion is ready.
This legiyam is also given to new

mothers.
112
78. Gasagase Kanambd

3 tbsp gasagase (poppy seeds) Instructions
2 tsp rice
2 tbsp grated coconut In in a kadai, dry roast the poppy seeds
4 tbsp jaggery and rice on low heat until it turns into a
1 cup milk nice golden brown. This will take
Pinch of cardamom powder about 4-6 minutes. Turn off the flame
2 tbsp ghee and allow it to cool.
15 cashews Transfer into a blender and grind it into
10 raisins a coarse mixture. Add grated coconut,
4-5 cashews and water and grind again
to a smooth paste.
Boil milk in a saucepan on medium

flame. Then add the ground paste,
cardamom powder, jaggery and bring it
to a boil. Boil till it thickens.
Heat ghee in a tadka pan, on low flame

and fry the cashews and raisins for 2
minutes. Turn off the flame and pour it
over the payasam and serve.
Serve hot with thatte idli or as a

dessert.
113
79. Nei Appam
Ingredients Makes: 20 nei appams

1 cup atta / wheat flour Instructions
2 tbsp rice flour
½ cup jaggery In a pan add jaggery and add 1/4 cup
1 tbsp grated coconut of water. Let it boil until the jaggery
Pinch of cardamom powder gets dissolved and the syrup thickens
1 ripe banana slightly.
1 tsp ghee Puree the banana in a blender into a
Oil for deep frying fine paste.
In a bowl, mix the atta, rice flour,

coconut, ghee and cardamom powder.
Add jaggery syrup and banana puree
to it. Mix well, add water to get the
right consistency. The batter should be
a little thinner than idli batter and little
thicker than dosa batter in consistency.
Heat oil in a pan for deep frying. Take

the batter in a small size deep ladle.
Pour this carefully into the oil. Always
pour one at at time.
After putting into the oil, the appam

will rise slowly and will be fluffy too.
Flip on the on the other side. Once it is
cooked on both sides take it out and
drain them on a paper towel.
114
80. Thambit
Ingredients Makes: 2 orange sized balls of thambit

1 cup rice flour Instructions
1 tsp sugar
1 tsp milk In a mixing bowl, combine all the
1 tsp curd ingredients.
1 tsp honey Using your fingers mash the banana and
Pinch of cardamom powder combine it with the rest of the ingredients
1 tsp raisins to form a smooth dough.
1 tsp cashews crushed
Few strands of saffron Add some more milk to combine if the
1 tsp water dough is very dry.
1 small ripe banana Finally, grease your hands with ghee and
½ cup powdered jaggery roll into two 2 orange sized balls.
3 tsp ghee
Note: Thambit is made on all fridays in the
Optional month of Ashada.
1 tsp rock sugar (kallu sakkare) Light two cotton wicks dipped in ghee on
1 tsp almonds crushed the thambit and perform aarti to God.
1 tsp dates chopped
1 tsp coconut water (elaneer) This is then distributed and consumed as
prasadam.
115
81. Carrot Kanambd

2 big carrots Instructions
2 cups milk
¼ cup sugar Peel the skin of carrot, wash and chop
3 tbsp condensed milk (optional) roughly. Pressure cook it with 1 cup
8-10 almonds water for 2-3 whistles. Drain the water
12 cashews and blend it to a puree.
10 raisins Soak saffron in warm milk. Also, soak
¼ tsp cardamom powder almonds and 6 cashews in hot water for
Few strands of saffron ½ an hour. Fry the remaining cashews
1 tbsp ghee and raisins in ghee. Keep aside.
Boil milk in a pan and add the carrot

puree. Cook in low flame for 5 mins.
Remove the skin of almonds and grind

it along with the soaked cashews into a
smooth paste by adding a little milk.
Add the paste to the kheer.
Now add sugar and boil it for 2 more

mins until it melts. Then add condensed
milk.
Finally add cardamom powder, saffron,

cashew and raisins. Drizzle a tbsp of
ghee on top and mix well.
Serve it hot or cold.
116
It gives me immense joy to see my
granddaughter Smrthi take so much
effort to document all my recipes. I am
happy to pass on all my culinary knowledge
to my next of kin through this book.
Notwithstanding, today’s modern
technology of YouTube and Google, I hope
that you will find this book and its
recipes, handy and useful in your everyday
cooking.
- R Radhakrishna
“A recipe has no soul. You, as the
cook, must bring soul to the recipe”
- Thomas Keller

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Radhu’s Recipes

A Collection of Hebbar Iyengar Thalikku

He completed his Diploma and had an illustrious career at Bharat

As he turns 80 this year, this book is a dedication to all the delicacies he is

I thank my grandmother, Mohana Radhakrishna for her additions to this

I must also thank my late paternal grandparents, Vimala Raghavendra, and

My dad, Muralidhar K R for turning me into a connoisseur of food and for

My mother, Rajshree Muralidhar for cooking many of these dishes during my

I have to thank my sister, Smayana Harits and my husband, Shrikantha

Ingredients Makes: 300-400g rasam pudi

5 small cups dhaniya Instructions

Cool to room temperature.

Add all the ingredients along with hing

Use as required to make rasam recipe.

Radhu’s Tip: Add 2 tsp Everest

Add the dry red chillies at the bottom

Ingredients Makes: 200-300g sambar pudi

3 small cups dhaniya Instructions

Use as required to make sambar recipe.

Radhu’s Tip: Add 2 tsp Everest

Add the dry red chillies at the bottom

Ingredients Makes: 300-400g chutney pudi

2 tsp oil Instructions

Radhu’s Tip: Add 1 tsp Transfer all the ingredients to a blender

You can also mix chutney pudi with

Ingredients Makes: 300-400g molaga pudi

Blend to a coarse powder.

Finally, mix molaga pudi with any

Ingredients Makes: 300-400g kari pudi

Radhu’s Tip: Grind 1 tsp kari pudi and

Ingredients Makes: 200-300g vangibath pudi

In a blender add all the ingredients

You can use this powder for preparing

Radhu’s Tip: Add 2 tsp Everest

Add the dry red chillies at the bottom

Ingredients Makes: 100-200g gojju pudi

You can use this powder while

Radhu’s Tip: Add 1 tsp Everest

Add the dry red chillies at the bottom

Ingredients Makes: 200g karuvepillai pudi

Now add the tamarind, dry red chillies

Transfer into the same blender and add

Finally, enjoy curry leaves powder

Add the boiled toor dal to the rasam

In a small kadai, fry the neem flowers

Pour the tempering over the rasam.

Enjoy it with hot rice, a dollop of ghee,

Radhu's tip: This rasam is to be made

This recipe should be avoided on

Turn off the stove.

For Tempering Combine the pulp and boiled toor dal

Pour the tempering over the rasam and

Radhu's tip: Alternatively, the rasam

Now heat oil in a kadai and prepare the

Radhu's tip: Hippali is also

Once the rasam starts to become

Add salt as per your taste while

Enjoy this chutney along with hot rice

Radhu's tip: This recipe is made along

The consistency of the thoheyal must

Add salt as per your taste while

Enjoy this chutney along with hot rice