Saturday, 24 September 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 flame.
Saute and incorporate all the ingredients together.
Sprinkle pepper powder, coriander leaves and mint leaves.

Mushroom santhagai is ready to have.


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( chopped using scissor)
Sesame oil one tablespoon
Bellary onion half chopped
Garlic pod one
Turmeric half spoon


Heat the frying pan with sesame oil.
Add red chilly, onion pieces,curry leaves 
Saute until the onion turns translucent.
Add banana floret chops and fry until turn golden brown.
Add shredded coconut, fried Bengal gram and garlic pod.
Add salt and jaggery.
Sprinkle asafoetida.
Set aside to cool.
Blend with adequate water to make a coarse paste.

Transfer the paste to a serving bowl.

Yummy treat with hot steamed rice tossed with one spoon of ghee.
Challenging the world's yummiest treats!!! Bang!!!

Note: Remove the  transparent chip like petiole and stigma from each floret and collect all the cleaned florets in a plate . Chop the florest)( view the images for reference)

Apply coconut oil over your hands and start the process.

Don't bother about the decolorization while processing the cleaning.  It is due to the exposure of flowers to the air. The change in color doesn't spoil the taste.

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