Author Archive

Ripe Mango Sambar


  1. Ripe Mango (round and small) 2
  2. Dhoor dhall, boiled 3 cups
  3. Small/big onion cut into big pieces 1.5 cup
  4. Tomato cut into small pieces 1 cup
  5. Green chili, sliced lengthwise 2 no
  6. Sambar powder 2 Tsp
  7. Turmeric powder half tsp
  8. Tamarind juice 1 Tsp
  9. Salt to taste
  10. Split urad dhall, mustard seeds, jeera & fenugreek seeds, asafoetida each half Tsp, curry leaves and coriander leaves, oil & ghee each 1 Tsp for garnishing


  • Heat oil in a kadai and add mustard seeds, urad dhall, fenugreek seeds, jeera, curry leaves one by one. Add green chili, onion and tomato pieces and mix well.
  • When onion turns golden brown add 3 cups of water and salt.
  • Pierce five or six small holes around the mango with a sharp knife. When boiling, add mangoes and 1 cup of boiled dhoor dhall, turmeric powder and boil for about 3m.
  • Add tamarind juice and boil for another 3m
  • Add tthe remaining dhoor dhall and sambar powder and boil for 2 m.
  • Add ghee and coriander leaves and remove from heat.

Note: Thin Sambar will taste better with rice, idli or dosa. If needed add adequate hot water to get thin consistency.

Garnished Butter Milk


1 Curd 3 cups

2 Ginger 1″ – crushed

3 Green Chili 1 no cut into slices

4 Red Chili 1 no broken into two pieces

5 Oil 1 Tbs

6 Asafoetida 1 pinch

7 Curry leaves 10 no cut into pieces

8 Finely cut Coriander leaves 2 Tbs

9 Salt to taste

10 Mustard seeds and broken urud dhall


  • Add curd to the mixie and wip into smooth paste. Add one cup of water
  • Add crushed ginger and salt
  • Heat oil in a kadai, when hot, add mustard seeds. After crackling add split dhall, curry leaves and allow it to become golden brown. Add green chili, asafoetida
  • Add the above to the curd mix and garnish with coriander leaves.

Tips: This goes well with rice. Add two more cups of water and required salt for serving as drink.

Raw Mango/Sour Apple instant Pickle


  • Raw mango/Sour Apple 1 no with skin. Remove the seed and cut into small pieces 3mm thick
  • Mustard seeds 4 tsp
  • Methi- Fenugreek seeds 1 tsp
  • Asafoedita 1 tsp
  • Red chilli powder 2 tsp
  • Turmeric powder half tsp
  • Gingelly oil 4 Tsp
  • Salt 3 tsp


1 Take the mango/apple pieces in bowl add salt and mix well.

2 Dry roast 2 tsp Mustard, Fenugreek separately. When cool, powder them and put it on the mango/apple heap.

3 Add asafoedita, red chilli powder, turmeric powder, 2 Tsp of oil

4 Heat 2 Tsp of oil, add 2 tsp of mustard seeds and allow it to splutter. Remove from heat and immediately pour it over the powder on the mango/apple heap

5 Mix and use the pickle in a day or two. If needed, store it in the fridge and use it.

Onion-Tomato Chutney


  • Big onion 1 cut into 1 cm pieces
  • Big tomato 1 cut into 1 cm pieces
  • Urad dhall whole 2 tsp
  • Red chilli 6
  • Tamarind 1″ piece
  • Mustard seeds 2 tsp
  • Split urad dhall 2 tsp
  • Asafodita 2 pinch
  • Curry leaves & Coriander leaves
  • Gingelly Oil 5 tsp
  • Salt to taste


  1. Heat 1tsp oil in a kadai, in slow fire, and add whole urad dhall, when slightly brown, add red chilli and tamarind and saute for a minute.
  2. Heat 2 tsp oil in a kadai, saute onions for two minutes in medium fire, add tomato and salt and saute for another two minutes till they turn brown. Keep 2 tsp of roasted onions separately for final garnishing.
  3. When cool, grind items in step 1 to powder. Add roasted onions and tomatoes and grind well to make thick paste.
  4. Heat 2 tsp oil in a kadai, fry mustard seeds till they splutter, add split urad dhall, curry leaves and add to chutney. Ganish with fried onions and coriander leaves. This chutney goes well with idli and dosa.

Madurai Mutton Salna


  • Chili powder-2tsp, coriander powder-2tsp
  • Powdered Pepper-2tsp, cumin(jeera)-2 tsp , fennel (sombu)-1tsp, turmeric powder- half tsp
  • Coarsely grounded Cinnamon-1″, Cardamom-2, Clove-4, Star anise (annasi poo)-1, 1″ Ginger, 15 no garlic cloves, bay leaf-2, black stone flower(kalpasi)-3 pieces, nutmeg powder 1 pinch
  • Groundnut oil-100 ml
  • Small/big onion-300g
  • Finely chopped tomatoes-100g
  • Split Green chili-6 no
  • Thinly sliced Mint leaves, coriander leaves, curry leaves
  • Mutton pieces-750
  • Paste 100g coconut, 50g groundnut, 50g fried-gram
  1. Heat oil in a pressure cooker, add onion, green chili and saute for one minute, add bay leaf, kalpasi, cinnamon, clove.
  2. Saute for two minutes, add ginger, garlic and saute till raw smell goes off. Add tomatoes, onions, mint, coriander leaves and saute for two minutes and add mutton pieces and saute for five minutes.
  3. Stir well, add curry leaves, pepper, cumin, fennel seed and turmeric powders and mix well.
  4. Add chili, coriander powder, curry mix, salt and mix well. Add hot water and pressure cook for 6 or 7 whistle. Release the steam and open the cooker, add coconut paste, coconut milk and cook for five minutes. Add nutmeg powder and coriander leaves and remove from stove.

Salna goes well with parota, rice, idli, dosa, bread, chapatti etc

Note: How to make Curry Mix Powder:

Dry roast, in slow flame, 2 red chili, 2 tsp coriander seed, 1tsp dhoor dhall, 1tsp channa dhall, 10 curry leaves, half tsp each of pepper, cumin & fennel seed till it turns light brown and smell emanates. Store in air-tight container.

Chowchow Halva


  • Chowchow grated -1 cup
  • Sugar- 3/4 cup
  • Milk-1/4 cup
  • Ghee- 2 Tsp
  • Cardamom crushed – 4 no
  • Cashew nuts and dry grapes – each 6 no


  1. Remove skin and central seed pod of Chowchow and grate it.
  2. Pressure cook Chowchow gratings with milk – 0ne whistle
  3. Heat further in open vessel/cooker till milk gets absorbed.
  4. Add sugar and stir continually till you get the desired consistency.
  5. Roast cashew nuts and dry grapes in ghee and add to the halwa.
  6. When done transfer it to a plate coated with ghee and flatten the mix.
  7. Use as halwa.

Category: Appetizer (V)DessertVegetarian Tags: DessertSweets

Sethu’s Special Tomato Chutney for all dishes.


  • Tomato 200g
  • Big Onion 100g
  • Garlic gloves 6
  • Ginger 1 cm
  • Green chili 1
  • Red chili powder half tsp
  • Coriander powder half tsp
  • Turmeric powder 1 pinch
  • Garam masala 1 pinch
  • Mustard 1 tsp
  • Cinnamon 2 cm
  • Sombu half tsp
  • Kalpasi 1 cm
  • Clove 2 no
  • Oil 3 Tsp
  • Salt to taste
  • Curry leaves
  • Coriander leaves


  1. Cut tomato into small pieces and grind into thin paste, adding adequate water
  2. Cut onion into 1 cm long pieces
  3. Slice garlic, ginger and green chili
  4. Heat oil in a kadai, add mustard and let it splutter. Add cinnamon, kalpasi, sombu, clove. Reduce to slow fire.
  5. Add onions, garlic, ginger, green chili pieces and curry leaves. Fry for a minute
  6. Add red chili powder, coriander powder, turmeric powder.
  7. Add tomato paste, salt and cook for six minutes till you get thin sambar consistency. Check the taste and correct for salt and, if needed, add one tsp tamarind juice to enhance the savoury taste
  8. Add garam masala and pieces of coriander leaves and remove from heat.

Sethu’s Special Chicken Roast


  • Chicken pieces 500g
  • Big Onion 2 no
  • Tomato 1 no
  • Garlic 10 gloves
  • Ginger 1″ piece
  • Sombu 1 Tsp
  • Pepper 1 tsp
  • Jeera 1 tsp
  • Cinnamon 1″ piece
  • Clove 2 no
  • Cardamom 1 no
  • Garam masala 2 pinch
  • Salt
  • Curry leaves, Coriander leaves
  • Oil 100 g
  • Corn powder 1 Tsp
  • Red chili powder 1 tsp
  • Coriander powder 1 tsp
  • Turmeric powder half tsp


  1. Dry powder Sombu, Pepper, Jeera, Cinnamon, Clove, Cardamom, Salt.
  2. Add diced onion, tomato, ginger, garlic, coriander stem to the above and grind into paste adding minimum quantity of water.
  3. Put the paste in a bowl, add red chili, coriander, turmeric powder, garam masala, salt to taste, curry leaves and mix well. Add the chicken pieces, mix well and cool it in the fridge to marinate for two hours.
  4. Pour 50 ml oil in thick bottomed, flat kadai, special spread the marinated chicken pieces and the remaining paste. Springle 50 ml of water, cover it with a lid and cook in slow fire for three minutes. Open the lid, turn the pieces upside down and continue to cook for another three minutes.
  5. Remove from heat, transfer the chicken pieces to a plate. Continue to cook the gravy into thick paste by adding the remaining oil with constant stirring. Add the cooked chicken pieces, sprinkle the corn powder and mix well.
  6. Add cut coriander leaves and remove from heat.

Hotel style Tomato Chutney

Rasam with Powder -Coimbatore Style


  • Coriander seeds 1 cup
  • Jeera 1/3 cup
  • Pepper 1/4 cup
  • Curry leaves 1 cup
  • Red chilli 15-20 no
  • Ghee 1Tsp


  1. Heat a thick-bottomed kadai. Add coriander, pepper, curry leaves and ghee. Roast with continuous stirring, in low heat, till smell emanates.
  2. Add jeera and roast further for three minutes. Remove from heat and allow it to cool.
  3. Grind the above in a mixer/grinder as a coarse powder and store in a air-tight container.

Make Rasam with powder


  • Dhoor dhal -1/2 cup
  • Tomato-2 no cut into small pieces
  • Green chili 1 no, split into two pieces
  • Garlic 5 cloves, crushed
  • Tamarind, small lemon size, soaked in water and filtered into juice
  • Salt, 1 Tsp oil, 1 Tsp Ghee
  • Mustard seed 1 tsp, jeera 1/2 tsp, split dhal 1/2 tsp, Red chili 1 no broken into two pieces. Asafoedita 1 tsp, curry leaves and coriander leaves.
  • Rasam powder 2 Tsp


  1. Boil dhoor dhal in 1 cup of water
  2. Boil tomato, green chili, crushed garlic in 1 cup of water.
  3. Add mashed dhoor dhal, tamarind juice, rasam powder and salt to taste.
  4. Bring it to boil, remove from hear immediately and keep aside.
  5. For garnish: Heat 1 Tsp oil in a kadai.
  6. Add mustard, as it splutters add jeera, split dhal, broken red chili, curry leaves and asafoedita and switch off heat, add 1Tsp ghee, mix it with rasam. Add coriander leaves and serve hot.