Category Archives: moms-to-be recipes

How to cook Kerala Matta Rice ? Cooking Kerala Matta Rice in Pressure Cooker – Mattai Arisi samaipadhu eppadi ?

Kerala Matta Rice/Palakkadan Matta Rice/Red Parboiled Rice was considered a Royal food in Chera/Chola Kingdoms due to the richest nutrients present in it.

Red-hued outer husk is the pericarp which is rich in minerals, vitamins and dietary fibre. This is removed in polished white rice. Polishes might look good on nail and face, but not in rice. I request my readers to switch to Matta rice for better health. My kid is eating this from 3.5 years of her age. Do initiate the change !

Calcium-rich Matta Rice is ideal for Moms-to-be, Pregnant ladies , Lactating moms and kids. Protein-rich Matta Rice is good for dads-to-be and kids. I have used Kerala Kuthari Matta Rice for this recipe..

Matta Rice Recipe – Ingredients

Preparation Time : 2 mins | Cooking Time : 20 mins | Soaking Time : 1 hr
Serves : 2 | Suits: 1+ Year babies and whole family

Kerala Matta Rice – 1 cup
Water – 5 cups

Preparation – How to cook Kerala Matta Rice using Pressure Cooker?

1.Take a cup of Matta Rice and wash twice or thrice.2.Soak the Matta rice in lots of water for an hour, minimum. Take the soaked matta rice and transfer to Pressure cooker. Add 5 cups of water to it.3.Close it, put on the whistle and cook in high heat(#8 in knob stove) for 1 whistle. Then, reduce heat to low-medium(#4 in knob stove) and cook for 15 minutes. Cut off the heat and wait for 15-20 more mins for the pressure to release naturally.4.Strain the starch water as shown below. It will take 15+ minutes to drain completely.    Serve the rice with any curry of ur choice !

Tips/Tricks in cooking Matta Rice

  • Do not wash the rice directly in pressure cooker. Wash in another vessel and then transfer the rice to cooker so that any dirt or sand settles in water in the vessel.
  • If you want to cook more rice…,
    • Do not double the water. Just increase 2 more cups for every more cup of rice.
    • Also, use bigger cooker if it’s more than a cup of rice.
    • If it is more than 2 cups of rice, I would recommend to cook in a vessel(with rice and water) inside cooker(with lil water in the base) to avoid overflowing while cooking.

Nutritional Benefits of Matta Rice

Matta Rice – Dietary Fiber, Protein, Magnesium, Calcium, Zinc, Manganese, Selenium, Iron, Vitamin B6


Manathakkali Keerai Muttai Poriyal | Black Night Shade Egg Fry | Sukuti Keerai Mutta Poriyal

Black Nightshade/Manathakkali/Milaguthakkali/Sukkuti Keerai is a summer-special natural cooler that cools our eyes & body. It’s fruits are also medicinal and are called as Sun berry or Wonder berry/cherry. Summer sun gives headache or heat rashes or constipation or stomach upsets? Eat Manathakali keerai twice a week and stay away from these summer syndromes!

Manathakalai keerai also induces sound sleep. It cures mouth and stomach ulcers too. Sukuti keerai is a good food treatment for piles and urinary problems. It is also used for natural deworming(Expelling stomach worms).

Milaguthakali keerai is very good for uterus and prescribed for moms-to-be, pregnant ladies and lactating moms. Also, recommended for dads-to-be.

Black Nightshade Egg Fry Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 10 mins
Serves : 2 | Suits: 1+ Year babies and whole family

Manathakali Keerai – 1 small bunch
Big onion – 1
Dry Red Chilli – 1
Egg – 2
Salt – 1/4 tsp
Pepper – 1/4 tsp

To Temper:

Virgin Coconut Oil – 1 tbsp
Mustard seeds/Kadugu – 1/4 tsp
Cumin seeds/Jeera – 1/4 tsp

Preparation – How to make Manathakali/Sukkuti Egg fry ?

1.Buy Manathakalai keerai or cut out each stem(leaving the root to grow again) from homegrown greens.2.Discard/Throw away the worms-crept leaves. Separate good leaves from the stems and wash well. Also wash the flowers and berries separately. Transfer to a colander and drain the water from them.3.Chop onions and greens. In a tbsp of hot virgin coconut oil, add mustard seeds. Once spluttered, and cumin seeds.4.Add dry red chilli and chopped onion. Once fried, add chopped greens.5.Fry for a minute, simmer the stove and cook closed(open and stir for every minute) for 2-3 mins. Do not add water to cook.6.Take 2 eggs, crack and pour into a bowl. Mix well with a spoon or whisk.7.Pour the eggs into the cooked greens. Add 1/4 tsp salt and 1/4 tsp pepper powder. Stir well until eggs are cooked.       Serve as a side-dish or just add cooked rice and eat as such.

Tips/Tricks – Milaguthakalai/Sukuti Keerai Egg fry Recipe

  • Virgin coconut oil can be replaced by any normal cooking oil.
  • You shall replace big onion with a handful of small onions.

Nutritional Benefits

Black Nightshade Greens – Dietary Fiber, Protein, Calcium, Phosphorus, Iron, Vitamin C
Egg – Protein, Iron, Calcium, Potassium, Magnesium, Vitamins A,B&D


Curd Rice Recipe | Thayir Saadham | Curd rice for parties | Party curd rice recipe | Travel Curd rice recipe | Curd Rice for Lunch Box

Tempered Curd Rice / Thaalicha Thayir Saadham is a refreshing dish in summer lunch menu. Do not miss to make this easy yet tasty Curd Rice in home-cooked Birthday parties!

For veg party times, my friends always insist me to go with Vegetable biriyani or curd rice as both have grabbed more rewards. This is my mother-in-law’s recipe which tastes delicious. The main difference is that she fries the rice and not the curd. Believe me that this method excels the usual ones. Try it out and taste the difference !!

Suggesting this calcium-rich coolant curd-rice to babies, kids, Moms-to-be, Dads-to-be, Pregnant ladies and Lactating moms.

Curd Rice Recipe – Ingredients

Preparation Time : 5 mins | Cooking Time : 10 mins
Serves : One of the dishes in a party with 10 families | Suits: 8+ Months babies and whole family

Rice – 1 cup or 200g
Water – 3.5 cups
Salt – 1 tsp heaped
Curd – 3 cups
Boiled milk – 3 cups

To Temper:

Oil – 1 tbsp
Mustard seeds/Kadugu – 1/4 tsp
Urad dal/Ulutham paruppu – 1/2 tsp
Channa dal/Kadalai Parupu – 1 tsp
Asafoetida/Perungaaya thool – a generous pinch
Green chilli – 2 or 3
Ginger – 1 inch piece
Curry leaves – Few
Coriander leaves – Few

Preparation – How to make Restaurant style Curd Rice – Thayir Saadham Seimurai

1.Wash and cook one cup rice with 3.5 cups of water for 4 whistles. You shall use left-over rice too. Add required salt and mix the rice well. Use ladle to mix for freshly cooked rice. Use hand for left-over rice. Mix well to mash them.2.Wash and cut green chilli, ginger and coriander leaves. Wash curry leaves and keep ready. In a tbsp of oil, add mustard seeds. Once spluttered, simmer the stove and add 1 tsp channa dal and 1/2 tsp urad dal. Once slightly browed, add a generous pinch of asafoetida.3.Add curry leaves, green chilli and ginger pieces. Saute for a minute and then add coriander leaves and saute for 2-3 seconds.4.Add mashed rice and fry well for a minute or two. Switch off the stove. Then add 3 cups of curd.5.Add curd and mix well. Then add 3 cups of warm(not hot) boiled milk.6.Mix well that it looks watery. Taste and add more salt, if required and mix again.7.Add finely chopped coriander leaves and keep closed(undisturbed) for 2 hours. After 2 hours, open and mix once and you could see the right consistency as below.Creamy and tasty Curd Rice is ready. Top with fried Cashews/fresh Pomegranate seeds/sweet Pineapple pieces..

Tips/Tricks for Curd Rice

  • Use milk if you want to use curd rice for lunch boxes or parties or travel or just if you want to consume after 2-4 hours.
  • If your curd is sour, add less curd and increase milk.
  • If you want to make instant curd rice, use more fresh curd and skip milk.
  • If you are using maa inji(Mango ginger), the you shall grate and add it in place of ginger.

Nutritional Benefits

Curd – Vitamins B&C, Calcium, Protein, Folates, Phosphorus, Potassium, Zinc, Selenium, Magnesium
Milk – Protein , Calcium


Kodo Millet Tomato Fryums | Varagu Thakkali Vadagam | Varagu ilai vadaam Recipe | Millet vadaam using banana leaf

Kodo Millet tomato fryums/Varagu vadagam is a healthy treat for hot summer. These sun-preserved millet vadaams are homemade super-foods.

Hope you still remember the small tube-shaped(hole in the centre), colored and fried papads that we would have had in our childhood. We used to wear it in 10 fingers and call it as Modhira appalam(Ring Papad). The long version of it is called as kudal(Intestine). If you love those papads, then you will love this for sure!

Do check out my earlier post on Little Millet/Saamai ilai vadagam,which is my personal favorite 😉

Kodo Millet Tomato Fryums Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Soaking + Drying Time : 2 hrs + 2 days
Makes : 20 vadaams | Suits: 1+ Years babies and whole family

Kodo Millet/Varagu Arisi – 1/2 cup
Tomato -2
Dry Red chilli – 1
Kodo Millet/Varagu Arisi – 1/2 cup
Salt – 1/4 tsp
Banana Leaves – 2 palm-sized squares

Preparation – How to make Kodo Millet Tomato Fryums – Varagu ilai vadagam seimurai

1.Wash kodo millet/varagu arisi twice and separate the stones(Scroll for Tips). Soak it in water for 2 hours.2.Chop 2 tomatoes and add it to mixie jar along with a dry red chilli.3.Grind it smoothly without adding water. Pour it in a bowl and keep aside. Drain the water and add soaked millet to the same mixie jar.4.Grind it well without adding water. Then add tomato puree and grind to a smooth batter.5.The consistency will be lil thick like idli batter. Add salt and mix well. In a oil-greased banana leaf, pour a small ladle of batter and make small and thick dosa-like circle.6.Pour ample water in idli pot, keep steamer or idli plate, close the lid and switch on the stove. Once steam starts coming out, Place the banana leaf(hold both sides else shape will be altered) and close the lid. Let the flame be high. Start making next dosa in another banana leaf. Once done, open the lid and it would have been cooked.7.Take out the banana leaf and place the leaf with freshly drawn dosa into idli pot. Take cooked dosa/vadaam and place it in a wide plate and start drawing next dosa. Repeat this until the batter is over. Keep the plates in hot sun for 2-3 days.8.Once dried completely, fry vadaam in hot oil and check. It should fry evenly and it should not stick to the teeth while eating. If yes, store the vadaams in air-tight containers and use it whenever required.9.Whenever required, fry vadaams in hot oil. This vadaam turns brown very quickly. So, once oil is hot, keep the stove in medium flame and then start frying. Once vadaam is fried, take it out as soon as possible. Fry one by one.Naturally colored healthy vadaams are ready. Enjoy with variety rice or just eat as snack!


  • Millets might have tiny sand and stones. Take water immersed millets in a vessel. Hold one end of the vessel rim and slightly lift up. While you shake the vessel to and fro using one hand, gather the millets in the other palm and transfer to another vessel in batches. In this way, the sand settles in the bottom to discard easily. Repeat this process twice or thrice until no sand settles down.
  • Greasing oil in banana leaf before making first one is enough to make 25 vadaams.
  • Check the water in idli pot after 10+ vadaams and pour more if required. If the water is less, steam will be less and vadaams won’t be cooked properly.
  • Vadaams will cook in less than a minute. By the time you peel out the cooked one and make fresh one, the one in the idli pot would have been cooked.
  • Batter should not be watery. While making circles, it should not be transparent to see the banana leaf through the batter. In such case, vadaams will break while drying.
  • Add lil cumin seeds to the batter, if you like the flavor of jeera.
  • Reduce or skip tomatoes, if you don’t like its flavor.
  • You shall skip tomatoes for plain vadaams. In such case, add 1/8 cup water while grinding the batter.
  • Red chilli can be avoided or increased as per your spice level.

Nutritional Benefits

Kodo Millet/Varagu – Protein, Vitamins B, Fibre, Iron, Calcium, Phosphorus & other minerals
Tomato – Vitamins A,B&C, Fiber, Potassium, Magnesium, Calcium, Iron


Traditional Kambu Koozh Recipe | Pearl Millet porridge | Bajra Summer recipes | Kammangoozh

Pearl Millet gruel/Kambu koozh is the best summer food. Electrical equipment like Air Conditioner keeps us cool, externally. Traditional summer foods keep our body cool from inside.

This koozh is not just meant for farmers. Season impacts each one of us. Eat wise, be hydrated and enjoy the summer !!

I have already posted Instant Pearl Millet/Kambu Moru, but this fermented koozh is the best as fermentation multiplies the nutrients and supplies good bacteria.

Also, do check out my earlier post on Finger Millet/Ragi koozh.

I brought these pearl millet crops from our field exclusively for these clicks 😉

Pearl Millet Porridge Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Waiting Time : 12 hrs
Serves : 4 | Suits: 2+ Years babies and whole family

Pearl millet granules/Kambu kurunai – 1 cup
Water – 3 cups
Curd – 2 cups


Day 1(Night)

1. Take a cup of kambu kurunai and pulse it in mixie(Preferably do not powder nicely). Boil 3 cups of water in a pressure cooker and let it nicely bubble up.2.   Add pulsed pearl millet granules and pressure cook for 3 whistles. Once pressure releases naturally, open and stir well.3.Let it cool down. Grease your hand with water and make round shaped balls. This is called Kambu urundai and you can eat this with Sambar or any tamarind based curry.

To make koozh(porridge), keep the balls soaked in drinking water overnight.

Day 2(Morning)

4.The water soaked overnight would have been fermented and developed good bacteria. Add curd and soaked water in a wide bowl and mix using mathu(ladle to make buttermilk from curd) to make mour(buttermilk). Stop once it is frothy and no curdles found. 5.Take the balls, squeeze in your hand and mix well in the buttermilk, without any lumps.Add salt when serving and enjoy with fresh pearl/small onions or mor milagaai(soaked in buttermilk, dried & fried chilli).


  • You can add cut pearl onions in koozh or have a bite for every sip.
  • If you like soft and smooth koozh, you can use pearl millet powder/kambu maavu. In such case, do not pressure cook. Just keep stirring in a heavy bottomed pan like Ragi koozh(click here for link).
  • Use earthen/clay pot(Man chatti) to keep kambu kali soaked so that the koozh will be chilled naturally with the special aroma of earthenware.
  • After making kali, in warm milk, add a tsp of curd and keep closed so that fresh homemade curd will be ready in the morning to mix.

Nutritional Benefits

Pearl Millet/Kambu – Calcium, Potassium, Magnesium, Iron, Protein, Fibre, Folic acid, Zinc, Selenium, Vitamin B & E
Curd – Vitamins B&C, Calcium, Protein, Folates, Phosphorus, Potassium, Zinc, Selenium, Magnesium


Vendhaya Keerai Parupu Kootu | Fenugreek leaves pulses mash | Methi leaves dal curry

Fenugreek leaf/Vendhaya keerai is the best body-coolant for hot summer. It is a medicinal herb that cures many ailments and suits all ages !

It is good for stomach ulcers. It generally heals wound and kills pain. Look down for more category-specific benefits.

Parents-to-be: This is one of the fertile greens – good for both moms-to-be and dads-to-be. Regulates irregular periods and cures infertility.

Pregnancy: It takes care of joint and body pains and also controls nausea. Rich in iron but doesn’t constipate.

GDM: This is highly recommended for diabetics as it controls blood sugar and cholesterol levels.

Lactation: Increases breast milk. Cures wound faster. Takes care of menstrual pain and tiredness.

Babies and Kids: Good for deworming. For babies, start with greens water and other mild greens like spinach(palak), Amaranth(arai keerai) and then introduce fenugreek leaves around 10 months.

Fenugreek greens are so easy to grow at home(Click here to see how ?). The first pic of the Preparation thumbnail(below) shows my USA-grown vendhaya keerai. Just 2 buckets from Dollar tree, 1 soil pack from Walmart and few fenugreek seeds(Vendhayam) from my kitchen, supplied greens for the whole summer last year. Just sown seeds for this summer too ! Enjoy growing, wherever you are 🙂

Fenugreek leaves pulses mash Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins
Serves : 4 | Suits: 10+ months babies and whole family

Fenugreek leaves/Vendhaya keerai – a handful
Pearl onion – a handful
Sambar powder – 1 tsp

To pressure cook:

Moong dal/Paasi parupu – 1/4 cup
Tomato – 1
Asafoetida(Perungaayam) – 1/8 tsp
Turmeric powder – 1/8 tsp

To grind:

Coconuts – 5 lengthwise pieces

To temper:

Coconut oil – 1 tsp
Mustard seeds/Kadugu – 1/4 tsp


1.Leave the root and cut out the stems. From each stem, pluck the leaves. The upper tender ones can be put as such. 2. Discard the stems and wash the leaves twice or thrice until the washed water has no visible dirts/sand. Always use 2 vessels while washing greens, so that dirts settle down along with water. Change water for every wash.3.Chop the leaves.4.Wash moong dal(paasi parupu) twice or thrice.5.Add washed dal to pressure cooker along with chopped tomato, generous pinches of asafoetida(Perungaayam) and turmeric powder.6.Add a cup of water and cook for 3-4 whistles.7.Grind few pieces of coconut using 1/2 cup water and keep it ready.8.In hot oil, add mustard seeds. Once spluttered, add chopped small onions and fry till translucent.9.Add chopped fenugreek leaves and fry for a minute.10.Cook covered in low heat for 2-3 more mins. Open the lid and stir for every minute. Then add a tsp of sambar powder.11.Fry for 20-30 secs and then add cooked dal. Add half more cup of water and let it start boiling.12.Add ground coconut and required salt.13.Cook covered in medium heat for 7-10 mins. Stir intermittently.    Serve with hot rice/dosa/chapathi.


  • Split yellow moong dal(paasiparuppu) can be substituted with Toor dal(Tuvaram parupu).
  • Pearl onions are preferred for this recipe. But, you shall substitute big onion too.
  • Tempering with coconut oil, gives a nice flavor. You shall substitute with ordinary cooking oil too.
  • You shall replace sambar powder with your gravy powder(Kuzhambu podi). Or just add 1/2tsp dhaniya powder + 1/2tsp plain chilli powder+1 pinch Jeera powder +1 pinch pepper powder.

Nutritional Benefits

Fenugreek Leaves/Vendhaya Keerai – Dietary Fiber, Protein, Calcium, Iron, Phosphorous


Beetroot Fritters | Beetroot vadai Recipe | Beets vada | Kids vadai

Beetroot fritters are colorful, tasty and healthy vadai. Even a beetroot-hater would love it in this form. Make it soft or crispy as per your choice as both taste great! Just shape soft round balls to name it as beetroot kola…

Beetroot is good for both moms-to-be and dads-to-be. Calcium and Iron rich beets are highly recommended for pregnant ladies and feeding moms. Researches show that beetroot boosts brain power too. Encourage kids to eat this nutritious vegetable. Include beets twice in a week to kick out anemia.

Beetroot has correct proportion of nutrients required during pregnancy. Beetroot is a good laxative to relieve from constipation problems. My doctor insisted me to have it thrice a week to improve my hemoglobin. Even if you have normal hb level, do include beets in diet for natural folic acid and other healthy vitamins and minerals. I had it in many forms like chutney, idli, dosa, chapathi, poori, vadai, halwa, poriyal(cut/grated), soup, rice, cutlet, salad, kola urundai & whatever possible 😉

Beetroot Fritters/Vadai Recipe – Ingredients

Preparation Time : 10 mins | Soaking Time : 45 mins | Cooking Time : 20 mins
Makes : 50 small vadai | Suits: 1+ Year babies and whole family

Beetroot – 1
Onion – 1
Coriander leaves – Few

To grind:

Split Bengal Gram/Chana dal/Kadalai parupu – 1/2 cup
Yellow pigeon peas/Toor dal/Thuvaram parupu – 1/2 cup
Dry red chillie – 2
Aniseed/Saunf/Sombu – 1/4 tsp
Asafoetida – 1/8 tsp
Salt – 1 tsp levelled


1.Take equal measurements of chana dal and toor dal. Wash it twice.2.Soak for 45 mins to 1 hr max. Soak the red chillies too. Wash and peel the skin of beetroot. Wipe off any water droplets and grate it in a dry plate.3.Chop onion and coriander leaves finely.4.After 45 mins, drain water completely and leave the dal in a colander or a muslin cloth for 10 mins. Then add a portion of dal to mixie jar along with red chillies. Make sure there is no water at all.5.Add 1/4tsp of aniseed/sombu and grind smooth for soft vadai, coarse for crispy vadai. I made it smooth. Grind in batches.6.Take ground, chopped and grated stuffs in a large plate/bowl. Add a tsp of salt and a generous pinch of asafoetida. Mix well and make small ball, then flatten it slightly thick as me for soft vadai or thinly flatten for crispier ones.7.In hot oil, drop it and cook in medium flame. Drop as many vadai as possible in one batch.8.Cook on both sides until sizzling reduces as below. Drain excess oil and transfer to tissue paper.


  • You shall add 2 garlic cloves(while grinding) and few curry leaves(finely cut) for added flavor.
  • If the vadai mix seems to be very loose to hold shape, grind some fried chana dal(pottukadalai) and add to it.
  • Do not try to grind beetroot in mixie to avoid grating. It will let out more water.
  • Big onion can be replaced by small onions.

Nutritional Benefits

Beetroot – Dietary Fiber, Potassium, Magnesium, Iron, Calcium, Protein, Folic acid, Vitamins A,B,C&E
Yellow pigeon peas/Toor dal – Protein, Dietary Fiber, vitamins A,B,C, Iron, Potassium, Folates/Folic acid, Selenium, Zinc,Magnesium,Manganese,Calcium, other minerals and essential amino acids
Split Bengal Gram/Chana dal – Protein, Dietary Fiber, Iron, Calcium, Vitamin A


Little Millet Vegetables Kichdi | Saamai Kichadi | Saamai Upma | Millet Khichdi Recipe | Sirudhaaniya Samayal

How about a healthy and tasty Millet breakfast ?? Let the heart that beats for you, stay more healthier 🙂 “Health” is the best gift for your loved ones .. Hearty and Healthy Valentine’s day wishes 🙂

Nutritious Little millets cooked with healthy veggies make a tasty and heart-healthy dish. Used heart-shape cookie cutter for presentation to mark the occasion. Try this and I am sure you will love it !!

Little Millet(Saamai) Khichdi Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Soaking Time : 20 mins
Serves : 4 | Suits: 1+ Year babies and whole family

Little Millet/Saamai arisi – 1 cup
Water – 3 cups
Turmeric powder – 1/8 tsp
Rock Salt – 1/2 tsp

To cut:

Onion – 1
Tomato – 1
Potato – 1
Carrot – 1 big and stout
Green beans – 10
Green Peas – 1/2 cup
Green Chilli – 1 big or 2 small
Ginger – 1 small piece
Coriander leaves – Few

To Temper:

Oil – 2 tbsp
Mustard seeds(Kadugu) – 1/8 tsp
Urad dal(Ulutham paruppu) – 1/4 tsp
Channa dal(Kadalai paruppu) – 1/2 tsp
Curry leaves – Few


1. Millets might have tiny sand and stones. Take water immersed millets in a vessel. Hold one end of the vessel rim and slightly lift up. While you shake the vessel to and fro using one hand, gather the millets in the other palm and transfer to another vessel in batches. In this way, the sand settles in the bottom to discard easily. Repeat this process twice or thrice until no sand settles down.2.Soak the washed millet rice in 3 cups of water for 20 mins. In the meantime, wash and cut the vegetables.3.In a pressure cooker, add oil. Once hot, add mustard seeds. Once spluttered, add urad dal and channa dal. Once slightly browned, add onion, slit green chilli, curry leaves and ginger pieces. Fry till onion becomes translucent.4.Add tomato and fry till mushy. Add chopped vegetables.5.Fry well for 2 mins and then add turmeric powder. Again fry for 2 more mins. Then add coriander leaves and give a quick stir.6.Add soaked millet along with water. Add required salt and stir well.7.Pressure cook for 3 whistles. Let the pressure release naturally. Open and give a quick stir.       Serve hot/warm with coconut chutney .. Deliciously yours …


  • Number of whistles may vary as per cooker. Use the same timing/whistles that you follow for ven pongal.
  • You shall add more green chillies as per your spice level.
  • I have used fresh peas. If you use frozen, add it just before closing the cooker.

Nutritional Benefits

Little Millet – Protein, Fibre, Iron, Calcium, Phosphorus, Vitamin B, Folic acid & essential amino acids
Carrot – Potassium, Iron, Calcium, Magnesium, Fiber, Vitamins A & C
Green Beans – Protein, Dietary fiber, Magnesium, Potassium, Iron, Calcium, Vitamins A, B & C
Green Peas – Protein, Dietary fiber, Iron, Calcium, Magnesium, Vitamins A,B & C
Potato – Protein, Dietary fiber, Potassium, Magnesium, Iron, Calcium, Vitamins B & C


Kambu Karuppatti Laddu | Pearl Millet Laddoo | Sirudhaaniya Laddu | Kambu Ladoo Recipe

*2017*  New Year ** New Desires ** New Hopes** Let all your good wishes come true. Wishing you all a happy and healthy New Year. Let us celebrate with a nutritious sweet.

Iron-rich Pearl Millet(Kambu) Ladoo is a healthy snack for all ages. Say no to junk food and opt for homemade healthy noshes like this. Just one more new year resolution for a healthy life.

I clicked this a year back in last Jan and this was published in Chellamaey magazine for Feb 2016 edition. This pic is still my Gravatar pic and Google Plus profile pic. Recently clicked the steps to post today 🙂

Kambu Ladoo Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins
Makes : 17 | Suits: 2+ Years kids and whole family

Pearl Millet Flour(Kambu Maaavu) – 1 cup
Palm Jaggery(Karupatti) – 3/4 cup(loosely packed)
Water – 1/4 cup
Dry ginger powder(Sukku thool) – 1/4 tsp
Ghee – 1 tbsp


1. Measure required kambu maavu and dry-fry in medium heat for 5-10 mins until nice aroma is released. Let it cool down for 5 mins.2.In a cotton or muslin cloth, place the fried flour and tie as shown below:3.Place one end below and one end top so that no droplet enters inside. Pour a cup of water in idli maker and steam for 10 mins in high flame.4.Once done, take out and open up. Break the lumps. There wasn’t a single drop of water inside for me. If you see any, then just fry for 2 mins in dry pan.5.Grate palm jaggery(Karupatti), add it along with water in a pan and let it boil.6.Add a generous pinch of dry ginger(sukku) powder and let it nicely bubble up.7.If you touch the syrup between your thumb and index finger, it should be sticky. Switch off at this stage and filter the syrup to the flour.8.Mix well with ladle and then add a tablespoon of ghee. Again mix well.9.Shape into laddoos. It will be more greasy and might not hold proper shape initially. Just make roundels as shown in middle thumbnail and leave it for 10-20 mins. Again roll it between your palms to make perfect shape.

Traditional and healthy snack is ready !


  • Roasting the flour is to enhance the flavor. Steaming is to cook it.
  • Do not heat the syrup so thicker as it would harden the laddoo. Just sticky consistency will suffice. Switch off and use immediately.
  • This laddoo will harden over time. Finish off within 2-3 days.
  • You can replace palm jaggery/karupatti with cane jaggery/vellam.
  • You can replace dry ginger powder with cardamom powder.

Nutritional Benefits

Pearl Millet/Kambu – Calcium, Potassium, Magnesium, Iron, Protein, Fibre, Folic acid, Zinc, Selenium, Vitamin B&E
Palm Jaggery/Karupatti – Calcium, Iron, Zinc, Selenium, Magnesium, Potassium, Phosphorus, anti-oxidants, Vitamins B&C


Munthiri Kothu Recipe | Pachai Payaru Mundhiri Kothu | Green gram sweet balls

Munthiri kothu is a traditional south Indian sweet made using green gram(pachai payaru) as the main ingredient. Though cashew(Munthiri) is not used in this recipe, as this sweet is fried in bunch(kothu), it might be named so!

This is mainly made during Indian Christmas celebrations. But it is equally a popular evening snack in villages too. In my MIL‘s village, they do cultivate green gram and so they make enormous green gram dishes and this is one among them. Even their casual munch have a healthy touch!

Below are the clicks of green grams in our field. Once the outer skin is dried, they are plucked from the plant and hit hard(as per last thumbnail in below pic) to skin-out the grams. Then they phew away the skin to collect the green grams. We need fertile lands to reap such healthy harvests. In recent years, fertile lands are being converted to plots. To let Agriculture survive and hence make future life possible in Earth, we have the responsibility to stop occupying fertile lands. When the buyer refuses, there won’t be any seller! Why don’t we re-think and verify before buying any land for construction ??

Munthiri Kothu Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins
Makes : 10 triplets | Suits: 2+ Years Kids and whole family

For inner stuff:

Green gram/Pachai Payaru/Paasi payaru – 1/2 cup
Ghee – 1 tbsp
Grated coconut – 1/3 cup
Jaggery/Vellam – 1/3 cup
Water – 1/3 cup
Cardamom powder – a generous pinch

For outer batter:

Rice flour – 1/3 cup
Water – 1/3 cup


1.Wash green gram and spread in a clean kitchen towel and let it dry under fan for half an hour. Then, fry in low flame until it is slightly browned. Green color should still be there, do not fully brown it. Then let it cool down.2.Add jaggery, water and a generous pinch of cardamom powder. Let it boil until jaggery is completely dissolved and the syrup just bubbles up. Filter and keep ready.3.Grind fried green gram in mixie. It should be finer than rava. In a pan, heat a spoonful of ghee.4.Fry grated coconut in low flame till it is slightly browned. Then add green gram powder.5.Fry for a minute and then add the jaggery syrup. Keep stirring until it slightly thickens. Once done, switch off the flame.6.Once cooled, shape into small laddoos and join 3 laddoos as a bunch. Repeat until the stuffing is over.7.Add water to rice flour. It should neither be too thick nor too watery. Dip each bunch in the batter.8.Gently drop into hot oil and cook in medium flame. Turn to the other side too. Once sizzling sound reduces, take out and drain in tissue paper.

Once cooled, store in air-tight container and grab whenever tempted!


  • You shall avoid bunches and make single ball too.
  • If you brown green gram much while frying, the taste of the stuffing will differ and this will have a strong flavor. So, avoid over-browning.
  • Fry coconut well to increase the shelf life.
  • You shall add dry-roasted sesame seeds(Ellu) before adding jaggery to the stuffing.
  • I used homemade rice flour. You shall use store-bought too.
  • Rice flour batter might thicken over time. Add water, whenever required.

Nutritional Benefits

Green Gram/Pachai Payaru – Protein, Potassium, Calcium, Magnesium, Iron
Coconut – Iron, Potassium, Magnesium, Vitamins B&C, Fiber & good fats
Jaggery – Calcium, Iron, Magnesium, Potassium, Phosphorous, Selenium, Folates, Vitamin B