Showing posts from September 24, 2016


Let us view how to  make mushroom string hoppers/kalam santhagai.

Santhagai  500 gms Bellary onion one finely chopped Green chilly one Curry leaves one sprog Mint leaves half cup coriander leaves finely chopped half a cup Button mushroom 250 gms washed. cleaned and chopped Lemon half Mustard seeds one spoon Sesame oil one tablespoon Pepper powder one spoon Cinnamon one Cloves three Ginger gratings one spoon Turmeric half spoon Red chilly powder one spoon Salt to taste
Mix lemon juice and one spoon of sesame oil with steamed rice string hoppers well. Santhagai becomes soft, non-sticky and shortened. Set aside. Heat the frying pan with sesame oil. Add mustard seeds to splutter Add onion, green chilly, curry leaves and ginger grates. Saute for a few minutes till the onion turn transparent. Add cinnamon and cloves. Add red chilly powder and turmeric. Add chopped mushrooms and saute for five minutes adding salt. Once mushroom cooked (don't add water), add string hoppers. Switch off the flam…


This is by far the best among all the  yummy thuvaiyals(chutneys) of the Kongu region, that goes very well with south Indian main dishes i.e., idlies, dosais, oothappams, paniyarams, idiyappam, appams and all variety rice and hot steamed rice  Banana blossom(inflorescence) is known as Vazhaipoo in Tamil. It has numerous health benefits. It is good for diabetics. It treats ulcers and menstrual cramps. It increases haemoglobin content. 

Though it is a time-consuming process to remove certain parts from each floret, the health value of this blossom is abundant,so it is more worth cleaning and processing.  

Beyond the medicinal values, its taste is such that you will surrender your senses.

Let me share the preparation of this yummy thuvaiyal:


Vazhaipoo one(banana inflorescence)
Fried Bengal gram 50 gms
Shredded coconut one cup
Salt to taste
Tamarind one marble size ball
Jaggery one small cube.
Asafoetida one pinch
Curry leaves one sprig
Red chillies one
Cleaned banana florets one cup( chop…