Danger / Daunker | Urad Dal Raita

Daanger or Danger or Daunker is a simple urad dal raita and it is very famous in Tanjore side. If you have the urad dal powder ready, this can be prepared within 10 minutes. It is a great side for Vathal Kuzhambu. There are couple of variations in this raita and this is one is the roasted urad dal raita. I had the roasted ural dal powder that I prepared for Janmashtami. You need this urad dal powder for Seedai, Thattai and for murukku. Prepared this urad dal powder is simple too. Just dry roast urad dal without adding any oil and grind them coarsely and store them in an air tight container. 

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Puli Milagai Pachadi / Tamarind Chilli Gojju

Under the theme “Family recipes” here is one more. Mine and my appa’s favorite -Puli milagai or puli milahai. It is like Bevu Bella and pretty much has all the six tastes but it is not raw. We need to cook this one thought. It is a spicy and tangy recipe with the hint of sweet and goes well with curd rice. I make it either thin to thick consistency depending upon the day. (err I should say mood) With thin consistency you  can mix it with rice and make it as a rice accompaniment. The best thing about this recipe it has about one week of shelf life without refrigeration. So this was one of the staple dishes that I used to take to my hostel along with other snacks.

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Broiled Eggplant Raita | Sutta Katharikai Pachadi

Here I am with the Blogging Marathon group post. This is my other food bloggers group where we post recipes based on a theme for 3 days continuously for 4 weeks. This month I am planning to participate only for two weeks. So the next three recipes including today will be under the theme “Family Recipes”. I picked this theme because Amma is here is with me now and I learnt lot of family based recipes which I haven’t tried by myself. With Amma’s supervision this time I tried this by myself and here they are…

Broiled Eggplant Raita | Sutta Katharikai Pachadi

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Tzatziki Sauce / Cucumber and Yogurt based Greek Sauce

I love cucumber in any format be it in raita or in pachadi or in pickles or in sandwich or just as plain. Its a very light veggie loaded with water and its a perfect coolant. Tzatziki is a famous Greek dip served along with their main course. I just love it and the addition of dill add more flavor to it.  I feel like dill has the flavor of fennel leaves but both are unique. I love dill and just add it in upma and variety rice. In Tamil its called Sada Kuppi but we have never used it in when I was in India. I started using dill only after coming to US. My two favorite things in a sauce it can’t go wrong right? Here is the simple Tzatziki sauce recipe. Its a no stove recipe.



  • Cucumber – 1
  • Finely chopped mint leaves – 1 tbsp
  • Finely chopped dill – 1 tbsp
  • Salt – 1 tsp
  • Black pepper powder – 1 tsp
  • Lemon juice – 1 tsp
  • Greek Yogurt – 8 oz cup


  • Peel and grate the cucumber.
  • Now add all the ingredients together and mix well.
  • Adjust the salt and lemon juice according to your taste.
  • That’s yummy dip is ready.


Tzatziki Sauce / Cucumber and Yogurt based Greek Sauce
A simple greek dip
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
  1. Cucumber - 1
  2. Finely chopped mint leaves - 1 tbsp
  3. Finely chopped dill - 1 tbsp
  4. Salt - 1 tsp
  5. Black pepper powder - 1 tsp
  6. Lemon juice - 1 tsp
  7. Greek Yogurt - 8 oz cup
  1. Peel and grate the cucumber.
  2. Now add all the ingredients together and mix well.
  3. Adjust the salt and lemon juice according to your taste.
  4. That’s yummy dip is ready.
  1. You can also add grated garlic to this recipe but I skipped it.
  2. Also if you are not able to get greek yogurt make sure your yogurt is thick and creamy.
Adapted from Greek.food.com
Adapted from Greek.food.com
Vidhya’s Vegetarian Kitchen https://www.vidhyashomecooking.com/


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Bevu Bella / Ugadi Pachadi – Karnataka Special

I wanted to post this recipe during Ugadi/ Kannada-Telugu New Year itself. But something or the other comes up and I never got a chance to post. Finally this blogging marathon theme helped me bring this recipe out. 


Bevu in kannada means neem flower and bella is jaggery. Quoting from Wikipedia, Bevu-Bella/ Ugadi Pachadi symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise), which should be accepted together and with equanimity through the New Year. The eating of a specific mixture of six tastes symbolizes the different experience.



 The special mixture consists of:

  1. Dried Neem Flowers for bitterness signifying sadness
  2. Jaggery for sweetness signifying happiness
  3. Green chilly for its heat signifying anger
  4. Salt for saltiness signifying fear
  5. Tamarind paste/juice for its sourness signifying disgust
  6. Raw mango for its tang signifying surprise.

Usually we take 1/4 tsp of each and mix it with 1/4 cup of water and keep it for neivediyam and have a tbsp of it after the pooja.. Also we don’t use cut raw mangoes. We grind them and take 1/4 tsp of the grinded mixture. 
Here is the Bevu Bella,

Bevu Bella
A Ugadi Pachadi
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
  1. Dried Neem Flowers - 1/4 tsp
  2. Jaggery - 1/4 tsp
  3. Green chilly - 1 slit into halves
  4. Salt- 1/4 tsp
  5. Tamarind paste/juice - 1/4 tsp or soak 1 inch piece in 1/4 of water and extract the juice
  6. Raw mango grated - 2 tbsp
  1. Dry roast the neem flowers.
  2. Grind the grated mango.
  3. Now mix all the ingredients in the tamarind water and make sure the jaggery and salt dissolves.
  4. Thats it the ugadi pachadi is ready.
  1. You can use the grated mango directly. We just grind them as that it dissolves well.
Vidhya’s Vegetarian Kitchen https://www.vidhyashomecooking.com/

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Vellarikai Pachadi ~ Onam Special

This weekend is going to a festive weekend for all. Its onam on 28th and also VaraLakshmi Vratham and on 29th it’s Raksha Bhandan. As I have already posted Varalakshmi Vratham recipes last year I thought, why not post some onam recipes this year? Let me explain about Onam and Sadya in my next DFT     post (that’s going to be an onam special recipe too :-)) but in this post let me explain the influence of Kerala cuisine/traditions in mine. Seems like my mom’s maternal side relatives and cousins were in Kerala for some time.  She learnt the Palakkad style cooking from them and of course she passed those recipes to me too and I had couple of undergrad friends from Trivandrum and got to know more about vishu, onam and other celebrations. To my surprise M has similar influence too. Err I should say more than mine. And now my music teacher is from Kerala and every Monday I don’t know if me and Vaandu learn music or not, but we taste her food for sure. So be it food or Mammooka or Lalettan’s movie, both me and M were able to connect to them right away. :-)


This year January blogging marathon introduced me lot of other great bloggers and one such blogger is Vayadi Pennu or Pins and Ashes. Love her movie review and photography. During that marathon she wrote about songs with food lyrics, and introduced me to this kappa TV. I got hooked to that channel right away.

Ok now back to recipe. When I listened to the ayala song, I want to try all the vegetarian recipes mentioned in that. I even got couple of recipes from  Pins and Ashes. But it took a long time  to post them here. I think I was waiting for the perfect timing and with ONAM  in 5 days I can’t wait any longer right?

Here is the simple yet delicious Vellarikai / Cucumber Pachadi:


  • Peeled and chopped cucumber – 3 cups
  • To Grind:
    • Coconut – 4 tbsps
    • Jeera – 1 tsp
    • Green Chilly – 1 or 2 as per taste
  • Crushed Mustard seeds – 1/2 tsp
  • Salt – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Yogurt – 1/2 cup
  • Water – 2 tbsps
  • For Tempering:
    • Coconut Oil – 2 tsps
    • Red chilly – 2
    • Mustard seeds – 1 tsp
    • Curry leaves – 1 strand


  • Peel and chop the cucumber.
  • Cook them in pan/kadai by adding 2 tbsps of water, salt and turmeric.


  • Cucumber oozes out water so you don’t need to add more and also it doesn’t take more 7 minutes for the cucumbers to become tender.
  • So meanwhile grind the coconut, green chilly and jeera together by adding little water into a coarse paste.
  • Add the mixture to the yogurt along with crushed mustard seeds and mix well.


  • Once the cucumber turns soft add this yogurt mixture and mix well.


  • Let it cook for couple of minutes. It doesn’t need to boil. Just wait till the froth forms.
  • Turn off the heat and separate kadai or pan heat the coconut oil.
  • Once the oil is hot add the mustard seeds, red chilly and the curry leaves.
  • As they start to splutter add them to the cucumber pachadi.


That’s it. Coconut flavored cucumber pachadi is ready.



Okra Raita

2014-08-23 10.36.42


When Deepika, posted this recipe, I wanted to try it right away. I love raitas and pachadis. It goes very well with variety rice. And when I made bisi bele bath, I thought I can try this okra raita. Just followed exactly her recipe, no modifications. It came out really well. The crunchiness of okra in cumin powdered flavored raita, yummmm. Thanks Deepika for this wonderful recipe.

Here is the original recipe link


2014-08-23 10.35.27

Cucumber Curd Raita | Vellarikai Thayir Pachadi

Here is a simple cool raita prepared with cucumber with fresh ground coconut  which is then mixed with yogurt. A great side for biryanis and variety rice. It is pretty much similar to tomato curd pachadi.  Instead of tomatoes we are using cucumber that’s it. For this pachadi the tempering/tadka/Thalippu is very important. Just taste the pachadi before doing the tempering and after tempering. Mustard seeds and hing tempered in oil, makes this dish heavenly and its adds a unique taste.
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