Sunday, 11 September 2016


This chutney is so simple but delicious with a mild aroma of green chillies. It is standing out  for its stamp of taste. The basic ingredients that we are used here are jaggery, tamarind, toor dal, rock salt and green chillies and asafoetida. 
Since we grew up in farming families where jaggery is the natural sweetener, most of our recipes are jaggery based.

Let us check how to make pachai milagai chutney!


Baby green chillies one cup
Tamarind marble size
(Jaggery) achu vellam one
Salt to taste
Asafoetida one pinch
Sesame oil two tablespoons
Toor dal two tablespoons


Roast the Toor dal in Sesame oil.
Followed by the green chillies.
Saute for a while until the chillies turn pale.
Add Tamarind.
Add Asafoetida and salt.
Saute in a low flame.
Add jaggery.

Switch off the flame and set aside to cool.

Blend all the ingredients together.
Check the salt.

Transfer the chutney to a serving bowl.
Mix the remaining sesame oil and chutney to balance the spice.
The chutney tastes good with the balanced pungency, salt, spiciness and sweetness. 
This chutney goes very well with idlies, dosais and curd rice or any fried rice.

Simple, traditional and fast cooking of kongu cuisine..!!!!!
Stay tuned..!!!!


Rava payasam is a quick and delicious kheer using simple and few ingredients. It can be served in  any special family occasions and pooja neivedyam in Fridays. 


Semolina 50 gms
Sugar 100 gm Optional) I am using jaggery only
Jaggery (organic) 100 gms
Cow milk 50 ml
Cardamom four or five (optional)
Kesari powder half pinch
Cashews and raisins one tablespoon
Other nuts optional
water 500 ml
Cow ghee two tablespoons


Bring to boil water in a pan.
Fry cashews and raisins in heated ghee in a wok over a medium flame. 
In the same wok, add rava and roast until rava turns creamy coloured.
Add boiling water to the semolina mix.
Stir continuously to combine together.
Allow to cook for a soft consistency.
Keep boiling water ready to add finally if the cooked rava thickens.
Add jaggery and sugar and stir continuously over a low flame.
Add milk.
Stir gently to combine all the ingredients together and jaggery dissolves completely.
If Rava mixture gets thickened, add water again to thin the consistency.
Add Cardamom seeds, crushed and stir well.
A Final addition is the remaining ghee. Do it.

If you want to add more milk, you can add.
Grainy,glossy and delish Rava payasam is ready to relish with your loved ones.
Do try out..!!!!!!!

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