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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.

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.

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.

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.

Masala Vadagam


* 250g rice flour

* 25g sago

* small onion 100g

* green chili 3no

* curry leaves 10no

* sombu 2tsp

* cinnamon 1″

* salt to taste

* Lemon juice 10 drops


1) Wash and soak sago in water overnight.

2) Peel and cut onion into slices, cut green chili into half cm pieces, cut curry leaves, crush coarsely sombu and cinnamon.

3) Take rice flour In another vessel and add 250 ml water and salt to taste. Mix well to a thick batter.

4) In a thick bottomed vessel, bring half litre of water to boil, add soaked sago, stir often, and cook till it becomes a thin gravy.

5) Reduce to medium heat and slowly add rice batter with constant stirring for about 6-8min, add all spices, mix well and switch off heat.

6) Add ten drops of lemon juice and mix well.

7) While medium cool, split into smaller pieces and sun-dry for 2 or 3 days.

Note: For regular Vadagam follow the same procedure with the following variation in procedure 2) Grind green chili into paste, add 2 tsp asafoetida powder, 2 tsp jeera, 2 tsp ajwain. Use star murukku achchu to make regular vadagam.

Pongal Sambar


* Pumpkin, Ash-gourd, Sweet potato, Potato, Carrot, Beans, Avarai, Mochai, Drumstick, Brinjal, Ridge-gourd – totally 1 kg – cleaned and diced.

* Door dhal -200g

* Red chili 10, Coriander 6 TBS, Bengal gram 2 TBS, Fenugreek 2 TBS, Pepper 1 TSP, Jeera 1 TSP, Snauf half TSP, raw rice 1 TSP, Asafoetida 1tsp.

* Small onion – whole, pealed – 200g

* Tomato 200g

* Green chillies – diced -4 no

* Curry leaves, coriander leaves for garnishing

* Oil 50ml, 2 TBS ghee, mustard seeds 2 TBS, Split urad dhal 1 TBS, red chili 4, Asafoetida 1 TSP for seasoning.

* Tamarind juice – 2 Tsp


  1. Pressure cook Door dhal with Asafoetida, turmeric powder and adequate water (4-5 whistles)
  2. Bring to boil two litres of water in a heavy bottomed vessel, add pinches of Asafoetida and turmeric powder, add diced vegetables. Add hard cooking vegetables first, after ten minutes, add the other vegetables and add salt 1 TBS, 1 TSP red chili powder, 2 TSP coriander powder. Cover with a lid and cook till the vegetables get fully cooked. If more water is needed, add only hot water. Add tamarind paste or juice.
  3. Dry roast channa dhal, coriander seeds, red chili, Fenugreek, pepper, Jeera, Snauf, raw rice, Asafoetida one by one in slow fire or adding one after the other in ten second intervels. Allow it to cool and powder it coarsely.
  4. Add cooked door dhal to the vegetables in step 2, continue to cook for two more minutes, add the ground masala powder, mix well add hot water for needed Sambar consistency. Check for salt level.
  5. Heat oil in a kadai, add split urad dhal, mustard seeds, Asafoetida, broken red chili, curry leaves till they splutter. Remove from heat and add ghee. Mix this seasoning to the Sambar mix, boil for one more minute, add the garnish and serve with white pongal, rice, idli or dosai.

Sweet mango pachadi


  • Raw mango 300g
  • Jaggery 100g
  • Ghee 1 tbsp
  • Cardamom 2 no powdered (optional)
  • Red chilli 1 no, broken into two pieces
  • Curry leaves 10 no
  • Mustard seed 1 tsp
  • Oil 1 tbsp
  • Coconut grated 1/4 cup


1 Scrab out the skin and grate the mango into small pieces

2 Heat oil in a kadai, add mustard seeds and let it splutter

3 Add chilli pieces and curry leaves

4 Add water and bring it boil

5 Add mango pieces, cover it with a lid and simmer for 7m or till the gravy thickens

6 Add jaggery and continue cooking for 3m more or till gravy thickens

7 Remove from heat, add ghee, coconut and cardamom. Mix well and serve.

Thin Coconut-Red Chilli Chutney for idli/dosa


  • Grated coconut – 1 cup
  • Red chillies – 5 no
  • Oil – 1 tbs
  • Mustard seeds – 1 tsp
  • Split Urad dhal – 1 tsp
  • Asafoedita – 1 pinch
  • Curry leaves – 5 no
  • Salt to taste


  1. Grind coconut, red chillies and salt into a thick paste.
  2. Add a little water and grind again to get a smooth paste.
  3. Add 2 cups of water to make a thin chutney.
  4. Heat oil in a kadai, add mustard seeds and urad dhal.
  5. When they splutter add asafoedita and curry leaves. Mix it well with the chutney.

To have another variant of this chutney try the following:

6. Cut 4 small onions into thin slices and saute in oil till they turn golden brown and add it to chutney.