Banana floret stir fry

Banana floret stir  fry is generally prepared in south india. Banana flower  is so healthy and its taste is little different. The taste of astrigent we say துவர்ப்பு  in tamil language. Similarly  gooseberry, raw banana, betelnut and skin of pomogranate too have the taste of astrigent (துவர்ப்பு ).
This banana floret is good for women’s health and it is said to have good health benefits for uterus. For the tedious process of cleaning the floret, it is avoided in this busy modern days. Cleaning the floret is well explained in banana flower fritters post in my blog. Please refer to it. You can clean it and store it in an air tight container in refrigerator for next day cooking. But chopping must be done only at the time of cooking. To avoid discoloring, immerse the chopped florets in buttermilk. Some florets bitter in taste so while cooking check for taste, add more grated coconut at the end to balance it. This stir fry is usually served in  south indian meal with rice and sambar or any curry. Do  try this healthy banana floret stir fry for your family atleast once in a month for its nutrient values !

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 15 minutes

🍛CUISINE :  South Indian

🥘COURSE : Side dish

🍴YIELD : 4 servings


Banana flower – 1 no.

Yogurt – 3 tbsp

Water  – 3/4 to 1 glass( for cooking)

Turmeric powder – 1/4 tsp

Sambar powder – 1/2 tsp

Salt as required

To temper :

Sesame oil – 2 tbsp

Mustard seeds – 1/4 tsp

Chana dal – 1/2 tsp

Urad dal – 1/2 tsp

Sprig of curry leaves

To saute :

Green chillies – 2no. (deseeded)

Big onion  – 1 no. (medium size)

To garnish :

Grated coconut – 3 tbsp


Clean the banana floret.

Take a bowl of water and add curd to it.
Mix the curd well in the water. You can use buttermilk instead.

Chop the florets.

Immediately drop the chopped florets into the buttermilk to avoid discoloration. Immerse the florets well in buttermilk (to avoid turning into black colour).

Now heat oil in a pan temper mustard seeds, chana dal and urad dal .
Saute green chillies, curry leaves and chopped onions.
When onions are half cooked, squeeze the florets without water and add them to pan.
Add in the remaining florets immersed.

Add in turmeric powder.

Next add  sambar powder.

Now add 3/4 to 1 glass of water, salt and allow to cook in medium flame without closing the pan.

Once the water is absorbed and the florets are cooked, check for taste.

Grate fresh coconut using coconut scrapper.

Add in the grated coconut and give it a stir.
Banana floret stir fry is now  ready to serve.

Banana flower used here is a small one so added 3/4 glass of water. Adjust water according to flower. For 1 flower  1& 1/4 glass water should be sufficient.

Chop the floret and immediately immerse in buttermilk to avoid discoloring. Do not miss this step.

Some flowers might bitter in taste so adjust adding more grated coconut according to taste.

Khamam dhokla

Khamam dhokla is a Gujarati savoury dish made using gram flour/ besan. It is a soft spongy light airy dish with balanced sweetness and spiciness. Gujaratis love to have a hint of sweetness in their food and this steamed dhokla is a perfect example.

Dhokla is harder than khamam dhokla. Made using rice and chana dal and appears white in colour.

Khamam dhokla is an instant version which is yellow in colour, soft and fluffy.

There are times when you are done with heavy fried snacks and sweets and want something light yet tasty.. dhokla is the best option for those cravings. A guiltfree vegan gluten-free easiest snack which can be prepared at home. Basic dhokla recipe calls for semolina but I have skipped semolina to make it gluten free.

Traditional dhokla is khatta dhokla which is made using overnight fermented batter whereas this is an instant dhokla made using baking soda or fruit salt/ eno. Make sure you sift the flour without lumps and fruit salt is not expired. I have skipped semolina ( rava) in this recipe but you can add a tablespoon of semolina to this recipe. You can replace baking soda with a teaspoon of plain fruit salt/ eno.

Dhokla can be garnished with coriander leaves and served with coriander / mint chutney for authentic taste. Its stays good in refrigerator for 2 days.

⏲️PREP TIME : 5 minutes

⏲️COOK TIME : 12 minutes

🧈CUISINE : North Indian

🍛COURSE : Snack / breakfast

🍴YIELD : 14 pieces


Bengal gram flour – 110 gm

Baking soda – 1/2 tsp

Yogurt – 150gm

Jaggery powder – 1tsp + 2 pinches

Salt – 1/2 tsp + 2 pinches

Lemon juice – 1/2 tsp

Green chillies – 3 no.

Ginger – 1 inch

Water – 3 tbsp + 4 tbsp

Turmeric powder – 1/4 tsp

To temper :

Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Sprig of curry leaves

Asafoetida a pinch

To garnish :

Grated coconut – optional

Coriander leaves (chopped) – 2 tbsp


Firstly make the steamer/ idli pot/ cooker ready with water and let it get heated.

Grease the pan and line it using butter paper.

In a bowl take sifted gram flour and yogurt.

Add lemon juice, green chilli- ginger paste, turmeric powder, 1/2 tsp salt and 1tsp jaggery and 3tbsp water.

Mix everything using a whisk nicely to incorporate aeration.

Do not add more water. Follow the exact water measurements given above.

Batter should not be runny or too thick.

Mix well without lumps and then add baking soda/ fruit salt and stir again.

Immediately after adding the baking soda, transfer the batter to greased and lined pan .

Don’t let it sit for a long time once the batter is transferred to pan.

Now place the pan in the steamer and allow it to cook for 12 minutes.

Later insert a tooth pick and check whether it comes out clean or cook for 3 more minutes.

Allow the pan to cool down and then transfer the dhokla to a plate.

Remove the butter paper.

Now heat oil in a pan, temper mustard seeds, curry leaves and asafoetida.

Keep the flame in low and add 4 tbsp water, 2 pinches salt and 2 pinches jaggery and allow to boil for a minute.

Add this tempered mixture over dhokla.

Slice dhokla and garnish with chopped coriander leaves.

kamam dhokla is now ready to serve with green chutney.


Used 7*2 inches round pan.

I have used jaggery powder you can use any sugar of your choice.

Moong dal tiffin sambar

Moong dal a versatile cooking ingredient and we depend on moong dal recipes for meals. Moong dal is high in protein. Organic green gram dal is dry roasted, broken ( can use mixer jar), winnowed and pressure cooked for making this sambar. Processing moong dal is given in detail in moong dal mash post in our blog. You may have a look at the steps involved in preparing the dal. You cannot get the perfect taste and consistency with readily available broken green gram dal / skinless moong dal in markets. This vegetarian moong dal sambar calls for simple ingredients and is very easy to prepare. It pairs well with idli or dosa. Entire family love this moong dal sambar with egg dosa. Do try and enjoy this healthy dish with your family !

⏲️PREP TIME :15 minutes

⏲️COOK TIME : 20 minutes

🍲CUISINE : South Indian

🥘COURSE : Side dish

🍴YIELD : 6 servings


Moong dal – 85 gm (processed)

Shallots – 1handful ( 8 no.)

Country tomato – 1 no.

Potato – 2 no.

Red chillies – 2 no.

Curry leaves a sprig

Sambar powder – 1 tsp

Grated coconut – 2tsp

Water – 5 glasses

Salt as required

Turmeric powder – 1/4 tsp

Sesame oil – 1 & 1/2tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Cinnamon – 2& 1/2 inches

Cloves – 8 no.

To temper :

To saute :

In a pressure cooker take moong dal,2 glasses of water and turmeric powder.

Peel of the potatoes skin and cut into half and add it to the pressure cooker.

Pressure cook till 3 whistles.

Remove the cooked potatoes and cut into cubes.

Mash the cooked dal using wooden masher.

Heat oil in a kadai, temper using above mentioned items.

Saute shallots then tomatoes till mushy.

Now add the cooked and mashed dal.

Add a tsp of sambar powder, salt, 2 glasses of water.

Once it is boiled, add the chopped potatoes.

Let it boil well and finally add grated coconut.

Moong dal sambar is ready to serve with dosa or idli.


You may add carrots instead of potatoes.

Moong dal mash

Whole green gram dhal is used in many south Indian and north Indian dishes for breakfast, lunch and dinner. Moong dal is high in protein and is used in numerous dishes. In our house, the traditional method of processing is followed. Traditional methods are followed by my mom learnt from my granny. I used to help my mom in breaking the dal using the grinding stone. So, I always elucidate my kids how the fun learning has become a part of cooking. Now my kids help me in breaking the green gram dal. Steps of breaking the dal using a grinding stone and separating the chaff are very important in preparing this dal. Organic green dal is used which is unpolished, smaller in size than the regular one and it tastes better. You can buy whole green gram dal, roast it and break it using a mixer jar as well.

Using this broken moong dal, can make many side dishes for idli/ dosa and rice too. These side dishes are so tasty and healthy. I usually have this moong dal in my pantry for making side dishes. My mom used to follow all these steps and send me the ready use dal for cooking. Now a days, I prepare everything by myself ! Do try this dal at home and enjoy it with a teaspoon of ghee on it. Moong dal mash is so delicious with rice and papad. Moong dal mash with rice and mutton chops or chicken roast are very good accompanyment.

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 30 minutes

🍲CUISINE : Indian

🍛COURSE : Sidedish

🍴YIELD : 4 servings


Organic moong dal is dry roasted in medium flame until the colour changes.

Roast the dal until it appears pale green.

Roasted dal is added little by little into the hole on the top of the grinding stone.

Broken dal falls around the stone at the bottom when the handle is held and rotated.

Broken dal is winnowed to remove the chaff (skin) from the seed.

After winnowing the dal appears like this .

Moong dal is now processed and can be stored in an air tight container.


Moong dal – 3/4 cup (100gm)

Small onions – 8 no.

Country tomato – 1no.

Green chillies – 4no. (deseeded)

Water – 4glasses

Mustard seeds – 1/4 tsp

Turmeric powder – 1/4 tsp

Cumin seeds – 1/4 tsp

Garlic – 4 no.

Gingelly oil – 3 tsp

Sprigs of curry leaves.


Take 3/4 cup of the broken moong dal.

In a pressure cooker add the moong dal, 2 glasses of water, turmeric powder and give it 3 to 4 whistles.

Moong dal is cooked.

In a kadai or pan heat oil, temper mustard seeds, cumin seeds and curry leaves.

Saute chopped onions, deseeded green chillies and chopped garlic.

Now add the tomatoes.

Add the cooked moong dal to the pan.

Add 2 glasses of water and allow it to boil.

Let it boil well then stop the flame.

Now remove the pan from flame and allow it to cool down.
Using a wooden masher or using a hand blender, mash it well.

Moong dal mash is now ready to serve with rice or roti.


You can get whole green gram dal, dry roast and break them using mixer jar.


Hummus is a super smooth creamy flavourful dip used in mediterranean cuisine and streetside fast foods. It’s so healthy protein rich cream used as a dip or as a spread. Chickpeas the main ingredient gives he creamy texture to hummus. Tahini enhances the flavour of hummus which is nothing but the ground mixture of dry roasted white sesame seeds, olive oil and salt. Hummus is ridiculously easy to make at home and lasts for few weeks in refrigerator. Fresh lemon juice gives excellent taste to hummus.

Anything that it homemade is always healthy tasty and hygienic as well. It is much better than store bought. Add more olive oil to enrich its richness. Hummus is used in wraps, salads, pasta, salsas, crust for chicken, devided eggs, mashed potatoes, dip for nachos. Halloween party and for other getogether occasions hummus is highly used. Kids love to have it with nachos for snacking. Any spice can be added to top it finally. Peanut butter can also be used in place of chickpea paste. Do try this quick fluffy yummy recipe of hummus and enjoy it with your family.

⏲️PREP TIME : 15 minutes

⏲️COOK TIME : 10 minutes

🌮CUISINE : Mediterranean

🥙COURSE : Dip / spread

🍴YIELD : 8 servings


Chickpeas – 255 gm

White sesame seeds – 2 tbsp

Garlic – 7 no.

Salt – 1/2 tsp

Lemon juice – 1 lemon

Olive oil – 2 to 3 tbsp

Water – 2 glasses


Soak chickpeas over night and pressure cook till 5 whistles by adding water .

Let chickpeas come to room temperature then drain it and keep it aside.

In a pan dry roast sesame seeds.

Roast until it is slightly golden in colour

In a small mixer jar powder the roasted sesame seeds using little olive oil.

Now in a medium size mixer jar add in the cooked chickpeas and garlic.

Add in the ground sesame powder, black salt, lemon juice and grind it to a smooth paste.

Add 1 to 2 tsp water ( water used to cook channa) and grind it to a thick paste without any lump.

Make sure it not watery or flowy adjust with Olive oil or water.

Hummus is done.

Transfer it to a bowl, sprinkle some chilli powder (or chilli flakes), olive oil and extra spice of your choice.


Adjust and add salt, olive oil and water to blend it to creamy texture.

Pickled onion

Pickled onions are sour in taste a must in a punjabi meal. Pickled onions are served in north India as a complimentary pickle in all restaurants. Thinly sliced pink onions are marinated with vinegar, apple cider vinegar, salt, sugar and shaked well, refrigerated and served. Beets are added for sweet taste and colour. It doesn’t take much time to prepare. They are paired great with tandoori dishes, dal tadka, pita breads, shawarma or any wraps. It can also be used to top nachos, tacos, salads and chats. Every bite of pickled onions enhance the taste of the dish. Sour yummy pickled onions are a must in every refrigerator. It can be customised based on your dish. Try this pickled onions at home which needs just few minutes but very tasty and one cannot stop by one bite. Here comes the quick and easy recipe.

⏰PREP TIME : 10 minutes

🍜CUISINE : North Indian

⚱COURSE : Pickle

🍴YIELD : 6 servings


Big onion – 2 no.( thinly sliced)

Shallots – 5 no. (Whole)

Green chillies – 2 no.(whole)

Honey – 1tbsp

Apple cider vinegar – 1/2 cup + 2tbsp

Lemon juice – 1 & 1/2 lemon

Water – 1/2 cup

Salt – 1/2 tbsp

Beetroot – 1 small

(My 1/2 cup – 125 ml )


In a bowl add apple cider vinegar, lemon juice, water, salt and honey.

Mix the liquid ingredients using a whisk.

Add the chopped thinly sliced onions and green chillies (whole) to the bowl.

Now add in the chopped beets.

Give it a nice stir to mix well.

Finally transfer the contents to a sterlized glass bottle .

Refrigerate the bottle overnight.

Pickled onions are ready to serve.


Lemon juice can be replaced by 1/4 cup white vinegar.

In refrigerator it stays good for a week.

Pearl millet porridge (kambu koozh)

Pearl millet/ bajra /kambu porridge is one that is been consumed by farmers.It is nutritious and a comfort food and gives great energy to work throughout the day in fields in hot sun. South Indians followed and started having them during summer. Making the porridge is so simple and easy. Broken bajra is available in markets if not whole bajra can be pulsed in mixer jar and used. Here, I have followed easy pressure cooker method. You can also slow cook it by adding the broken bajra into boiling water and keep stirring it in medium flame until bajra is cooked and water is absorbed.

Cooked bajra is made into balls and immersed in water and refrigerated. Whenever needed according to requirement it can be dissolved in water, add curd and salt and serve. Excess can also be refrigerated. Next day the porridge ferments and tastes awesome. Naturally fermented foods are good for gut health.

Usually pearl millet porridge is served with shallots and chillies. My mom used to fry the green chillies in coconut oil with salt drizzled. I tried it with raw mango chammandi ( thogayal/ chutney) and it was heavenly. Raw mango chutney (recipe updated below) goes well with rice gruel too. My hubby likes gruel with mango pickle. Kids love it with fried chillies.

Do try it during hot summer for your family and stay healthy.

⏲️PREP TIME : 15 minutes

⏲️COOK TIME : 15 minutes

🥘CUISINE : Indian

🍲COURSE : Breakfast

🥛YIELD : 4 servings


Pearl millet (broken) – 2 & 1/2 cup

Salt as required

Water – 6 cups

Curd (beaten) – 1 cup


In a pressure cooker take broken bajra 2 & 1/2 cup and add 6 cups water.

Give 2 whistles.

Once cooked, allow it to come to room temperature and then make balls.

In a bowl of drinking water drop the cooked bajra balls.

Refrigerate the bowl with balls immersed in water.

Next day take out the bowl from refrigerator and mash it.

Use the water in which it was immersed.

Add in the beaten curd.

Mix well without lumps and add salt .

If required add extra water for the porridge consistency.

Once the porridge is mixed, serve it in tall glasses with fried or raw chillies and shallots.

Mango Thogayal (chutney) :

Raw mango – 2 slices

Coconut scrapping – 3tsp

Shallots – 4 no.

Green chillies – 3 no.

Ginger – 1/2 inch

Curry leaves few

Salt as required.

Blend the above ingredients in a mixer jar without adding water to a fine paste.

Chutney is done.


Left over porridge can be refrigerated. It ferments and tastes better next day.

The bajra balls can be taken and used as per your requirement. Remaining balls immersed in water can be refrigerated and used whenever needed.

In refrigerator the balls in water stays good for 4 to 5 days.

Horse gram rasam

Rasam is a hot, tangy and spicy sidedish which is had with rice or like soup. A popular sidedish in south Indian meal without it a meal is incomplete. Rasam is good for digestion. For cold, cough, flu and fever ..rasam is highly recommend. Rasam gives great relief not only to throat but so soothing, warming and detoxing to entire body as well. Rasam powder (recipe updated below) is a ground mixture of cumin, pepper and coriander. Rasam powder and rushed garlic when added to rasam, it enhances the flavour. Tur dal stock or horse gram stock can also be added to rasam. Here, I have used horse gram stock which helps in weight loss. The tangyness of tamarind, salt and spices should be perfect for a proper rasam. When rasam boils, add salt, aroma fills the kitchen which says that everything is perfect. Do try it for your family and stay healthy.

⏲️PREP TIME : 15 minutes

⏲️COOK TIME : 8 minutes

🥘CUISINE : Indian

🍲COURSE : Sidedish

🥛YIELD : 8 servings


Country tomato – 2 no.

Tamarind – 1 lemon size.

Sambar powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Hing generous pinch

Rasam powder – 1 & 1/2tsp

Sesame oil – 2 tbsp

Garlic with skin – 4 no.

Mustard seeds – 1/4 tsp

Curry leaves few.

Red chilli – 1no.

Coriander leaves finely chopped few.

Water as required.

Salt as required.


In a bowl add 3 glasses of water, add tomatoes, tamarind and allow to boil for 10 minutes.

Allow it to cool down and squeeze the tomatoes and tamarind to extract the juice from it.

Add in the horse gram cooked water or tur dal water. (you may skip if you don’t have it.)

Filter the contents.

Heat oil in a pan and temper mustard seeds allow it to splutter then add red chilli, crushed garlic with skin, and curry leaves.

Pour the filtered tomato tamarind juice and 2 glasses of water .

Sprinkle generous amount of hing powder.

Add in turmeric powder.

Add in sambar powder.

Add rasam powder to it.

Allow it to come to a boil.

Now add salt when it comes to boil and stop the flames.

Finally garnish with chopped coriander leaves .

Serve the hot rasam with rice.


Pepper corns – 4 tbsp

Cumin – 4 tbsp

Coriander seeds – 4 tbsp

Dry roast the above 3 items and ground them to a fine powder and store in an air tight container.


Rasam should be put off when it comes to a boil.

Rasam tastes better when salt is added at the end.

Kaara (spicy) chutney

⏲️PREP TIME : 10 minutes

⏲️COOK TIME : 15 minutes

🍲CUISINE : Indian

🥘COURSE : Sidedish

🍴YIELD : 4 servings


Tamarind – 1 inch

Salt as required

To dry roast and powder :

Red chilli – 6 no.

Coriander seeds – 1tbsp

Methi seeds – 1/4 tsp

To saute :

Sesame oil – 3 tbsp

Shallots – 1 cup

Country tomato -1 cup ( 3 no.)

Curry leaves as required

To temper :

Mustard seed – 1/2 tsp

Curry leaves few

Urad dal – 1/2 tsp

Channa dal – 1/2 tsp


In a pan dry roast the items given for roasting and ground to a fine powder.

In same pan add the items under to saute .

In a mixer jar add the ground powder and the sauteed items and blend to a smooth paste with 2tbsp water, tamarind and salt.

Transfer ground chutney to a bowl.

Now heat a pan, temper mustard seeds, urud dal, channa dal, curry leaves and add it to chutney.

Spicy chutney is done.

Serve it with hot idli or dosa.

Kambu (Bajra) idli

Idlis play a major role in south Indian breakfast meal. Usually idlis are made using idli rice, urud dhal and methi seeds. Idli is always accompanied by sambar and chutney. Gluten free dieters follow these kind of Indian recipes and relish it. These idlis can be made with various ingredients like bajra, ragi, rawa, broken wheat or any other millet of your choice. Ground batter can be used for making both idli or dosa. Idlis are consumed by 8 months old babies, sick people and elderly people too. It is naturally fermented and easily digested food of all age groups. Rice, skinless whole urud dhal and methi seeds are soaked for 4 hours and ground to smooth paste, fermented and made into idlis. Idlis are so filling and healthy for the gut too. Bajra ( kambu/ pearl millet) is full of fibre has got lot of health benefits. Do try these healthy bajra idlis for your family and stay healthy!

⏲️PREP TIME : 40 minutes

⏲️COOK TIME : 10 minutes

🥘CUISINE : Indian

🍛COURSE : Main course

🍴YIELD : 40 idlis


Whole bajra – 2 & 1/2 cups

Idli rice – 1 & 1/2 cup

Whole urud dhal (skinless ) – 1 cup

Methi seeds – 2 tsp

Rock salt – 1& 1/2 tbsp


Soak bajra,urud dhal and rice together for 4 hours.

Soak methi seeds separately .

In a grinder add methi seeds then the soaked bajra, urud dhal and rice.

Add rock salt while grinding.

Add water little by little while grinding.

Grind the batter smooth.

Allow it to ferment for 8 to 9 hours or overnight.

When it comes to rim of the bowl, mix it and make idlis or refrigerate the batter for later use.

At the time of making idlis, mix well.

Make the idli plates ready by spreading wet cloth and fill the batter.

Cook for 10 to 12 minutes using idli steamer or pressure cooker.

Sprinkle some water on the cloth and remove the idlis gently from the cloth.

Transfer them to hot pack / cassarole.

Serve the hot idlis with sambar or chutney or with both.


You may use any idli plate either the one with holes which need to be spread with wet cloth, fill batter and cook or the other one which doesn’t need a cloth ie the plate with no holes that need to be smeared with oil or ghee then filled with batter and cooked.

You may replace bajra with idli rice for plain idlis.

For basic idli batter, idli rice and skinless whole urud dhal proportion is 4 : 1. Methi seeds will be same 2 tsp.

Capsicum chutney

South Indian’s regular gluten free breakfast is the most popular idli / dosa and the sidedish would be sambar, coconut chutney, coriander chutney, mint chutney, peanut chutney, tomato chutney, onion chutney or spicy Kara chutney. Red capsicum is little different from other chutneys. Capsicum gives colour, flavour and different taste to this chutney. Curry leaves are rich in iron so I try to blend it wherever possible to give my kids have it. I had a small capsicum so tried this chutney and it came out really tasty and my family liked it. Do try it for your family and enjoy it with idli or dosa.

⏲️PREP TIME : 10 minutes

⏲️COOK TIME : 15 minutes

🥘CUISINE : Indian

🍲COURSE : Side dish

🍴YIELD : 4 servings


Big onion – 2 no.

Country tomato – 2 no.

Red chilli – 2no.

Red capsicum – 1no.( Small)

Channa dhal – 1 tbsp + 1 tsp

Tamarind extract – 1 tsp

Mustard seeds – 1/2 tsp

Urud dhal – 1/2 tsp

Curry leaves – 1 hand full

Oil – 3 tbsp

Salt as required


In a wok heat (2tbsp) oil, roast channa dhal (1 tbsp )and saute capsicum (with seeds) and set aside.

In same wok saute onions, tomatoes, red chilli, curry leaves and asafoetida.

Allow it to cool and in a mixer jar blend both together finely by adding salt and tamarind pulp or a pinch of it.

Finally temper mustard seeds, channa dhal(1tsp), urud dhal and curry leaves.

Now red capsicum chutney is done .

Serve with hot idli / dosa.

If you use a big capsicum with seeds, can skip red chillies.

You can use any colour capsicum of your choice.

Sorakkai kadayal (Bottle gourd mash)

Bottle gourd (sorakkai / laukee ) kadayal (mash) is a traditional sidedish made in our house. We south Indians make idli dosa regularly for breakfast and dinner so we prepare different side dishes apart from sambar and chutney. This is a simple dish and very healthy as well. Some people get heart-burning feeling after having coconut based chutneys. This bottle gourd kadayal can be prepared for such people. This dish can be prepared in wok but using pressure cooker it can be made easily in few minutes. Bottle gourd can be replaced with ridge gourd or brinjal so I stock these veggies in refrigerator to make my work easy. After shopping or at times when tired and don’t feel like cooking ..but, end up making a quick side dish for the leftover dosa batter. This side dish help me in all such situations. Do try this side dish for your family and make your kids have healthy sidedish with idli / dosa.

⏲️PREP TIME : 10 minutes

⏲️COOK TIME : 15 minutes

🥘CUISINE : Indian

🍲COURSE : Side dish

🍴YIELD : 6 servings


Bottle gourd – 420 gm

Big onion – 1

Country tomato – 2 medium size

Sesame oil – 2tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Red chilli – 4 to 5 (deseeded)

Turmeric powder – 1/4 tsp

Curry leaves for tempering

Salt as required

Coriander leaves for garnish


Remove bottle gourd skin and seeds, chop them and keep aside.

Chop onion and tomatoes and keep it aside.

Heat oil in a pressure cooker, temper mustard seeds, cumin seeds, red chillies and curry leaves.

Add chopped onion and saute well.

Add chopped tomatoes and saute.

Now add in the chopped bottle gourd and saute for few minutes.

Add turmeric powder, 2 glasses of water, salt and allow it to boil.

Close the cooker and give 2whistles.

Later when the pressure is released, open the cooker and blend it using a hand blender.

Blend it nicely .

Now bottle gourd kadayal is done.

Garnish with coriander leaves and serve with idli or dosa.


You can also use earthern pot and wooden dhal masher to blend it .

You can prepare same dish using ridge gourd or bottle gourd or brinjal.