Thursday, April 8, 2010

Black eyed peas kuzhambu

Being away from home is not fun, especially when you are on partial vacation. I am away from my home and my kitchen. I am in a new kitchen with minimum grocery. I had some black eyed peas but no Indian spices. I decided to make kuzhambu that goes with rice and chapathi. Here is how I made it.

  • 1 Cup of black eyed peas (Soak the peas in water overnight)
  • 1 Big onion, finely chopped
  • 1 Tomato
  • 1 Teaspoon of mustard seeds
  • 1 Teaspoon of jeera/cummin seeds
  • 2 Tablespoons of olive oil
  • 4 Red chillies
  • 2 Tablespoons of sambar powder (or red chilli powder based on the spice level)
  • 1/2 Cup of coconut milk
  • 1/4 Cup of finely chopped cilantro
  • 1 Tablespoon of ginger-garlic paste
  • Salt to taste


Heat the olive oil in a skillet. Add the mustard seeds and allow it to sizzle. Add jeera/cummin seeds and red chillies. Add the onion and tomato and saute them until they are soft. Add the black eyed peas, sambar powder, salt and 1 cup of water. Cover the skillet with a lid and simmer until the peas are cooked. Once the peas are cooked pour in the coconut milk. Simmer it for 2-3 minutes. Add half of the chopped cilantro. Kuzhambu is ready. Pour it into a serving bowl and garnish with remaining cilantro. Serve with chapathi or rice.

Thursday, April 1, 2010

Raagi Dosai

I usually make raagi dosai with the flour that I get at Indian grocery. This time I thought I would try it with raagi seeds. It came out really good. We can also make raagi idly with the batter. Here is the recipe.

  • 1 and 1/2 Cups of Raagi seeds
  • 1 Cup idly rice
  • 1/4 Cup of Urad dhal


Soak raagi overnight in warm water. Soak the idly rice and urad dhal in water for 2-3 hours. Grind raagi separately in a wet grinder. Grind rice and urad dhal together. Mix the batters together and add salt to the batter.

This batter can be used to make raagi idly too. I made tomato peanut chutney as a side for the raagi dhosai. I got the recipe from the blog Akshyapaatram.