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Butter Idly

#Healthy #Idly #Fusion #Steamed

As the name suggests, ‘Butter Idly’ is flavourful, fluffier and softer than the usual idly. The interesting twist in the recipe is using butter in place of urad dal that takes the taste and texture of idly one step higher.

Though the debate on the goodness of butter is on over many decades, I always believe that moderate usage of butter on a daily basis adds on to the health quotient while considerably enhancing the taste of the recipes.

How to make Butter Idly?

Here is the simple idly recipe with butter that makes you indulge in spongy, jasmine-like white idly.


  1. Idly Rice – 3 cups
  2. Poha – 2 cups
  3. Butter – 3/4 cup
  4. Methi Seeds – 2 tbsp
  5. Curd – 1/2 cup
  6. Salt to taste


  1. Soak idly rice and methi seeds separately for 4 – 5 hrs.
  2. Soak poha for just 12 hr before you start grinding the batter.
  3. First grind the soaked methi into a smooth paste with little amount of water.
  4. To that add soaked rice, poha and grind it into a fine batter.
  5. The consistency of the batter should be medium, neither too thin nor too thick.
  6. Add butter, curd, salt to the batter and grind it for a minute.
  7. Once the butter gets incorporated well with the batter, switch off the grinder.
  8. Transfer the batter into a large container that has enough space to contain the fermented, doubled up batter.
  9. Keep it covered on the kitchen top or at any warm place for 10-12 hrs for fermentation.
  10. Once the batter is fermented, mix well and prepare idly by steaming it for 7-8 mins.
  11. Serve hot with any spicy or tangy chutney of your choice.


  1. Batter grounded in the wet grinder yields good quantity and also, the idly comes out fluffier. However, you can opt for mixer grinder also but take care not to run it continuously for a longer time while grinding. If the jar gets heated up, the batter inside gets cooked up slightly and that completely alters the process of making soft fluffy idly.
  2. If the batter is not fermented properly due to cold weather, add 1/2 tsp of ENO fruit salt to 2 cups of batter and prepare idly.

For interesting tiffin recipes, plz checkout Poori Masaal, Palak Paneer Paratha.

Happy Cooking!

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Curry Leaves Spice Paste

To me, cooking is a passion… more often than not it is a good stress buster. If given a choice and time, I would always prefer my heirloom recipes, that are simple but soulful and cooked in a traditional way using fresh natural ingredients…most importantly that were fondly prepared and fed with love by my Grandmas.

However, in today’s fast paced world…while juggling between home, work and various social commitments, quick and easy dishes become handy. So, I have always tried to find out an easy way to incorporate authentic but elaborate recipes into my daily food…certainly that are packed with fresh, regional veggies and herbs, lentils and pulses etc…

Here is an authentic recipe in which curry leaves plays a major role…aromatic, tangy and spicy, multi-purpose “Curry Leaves Spice Paste” is one basic recipe for numerous authentic South Indian dishes that are prepared instantly with the original taste intact.

Curry Leaves (Karuveppilai in Tamil) Spice Paste is best suited for those who can’t spend much time in kitchen but desire to cook and nourish their loved ones with traditional dishes.

What makes this versatile recipe stand out is the generous use of curry leaves…With its citrusy distinctive aroma, this Superherb enhances the flavor, taste and health quotient of the dishes.

The recipe calls for simple ingredients that are common in all Indian kitchens. Though the process involves roasting, grinding, simmering but once you prepare this paste in bulk and refrigerate, you are sure to cook and relish authentic sambar, rasam, kootu varieties at any moment.

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5 from 1 vote

Curry Leaves Spice Paste

An authentic recipe in which curry leaves plays a major role…aromatic, tangy and spicy multi-purpose "Curry Leaves Spice Paste” is one basic recipe for numerous authentic South Indian dishes that can be prepared instantly with the original taste intact.
Prep Time15 mins
Cook Time20 mins
Course: Basic Recipe, Main Course
Cuisine: South Indian
Keyword: Spice Paste, Tradiotional Basic Recipe, Curry Leaves Paste, Sambar Paste, Rasam Paste, Kootu Paste
Servings: 10
Author: Delicious Galore


  • Thick Bottomed Kadai
  • Mixer Grinder


  • 1 cup Curry Leaves washed, pat dried
  • big lemon sized Imli/Tamarind
  • small gooseberry sized Jaggery/Gud
  • Salt to taste
  • ½ tsp Haldi
  • 1 tbsp Til/Sesame Oil
  • 2 tsp Desi Ghee

To Grind

  • 2 tbsp Coriander Seeds heaped
  • 1 tbsp Arhar/Thuvar Dal leveled
  • tbsp Chana Dal leveled
  • ½ tbsp Urad Dal white, splited
  • tsp Jeera
  • 1 tsp Black Pepper
  • 4 Nos Red Chillies

For Tadka

  • ¼ tsp Mustard Seeds
  • ¼ tsp Jeera
  • ¼ tsp Urad Dal optional
  • ½ tsp Hing/Asafoetida
  • 5 or 6 Nos Curry Leaves roughly torn
  • 3 tbsp Til/Sesame Oil


  • Wash and pat dry the curry leaves.
  • Soak imli in a cup of warm water for 15 mins.
  • Extract the thick pulp from the soaked imli. Keep it aside.
  • Dry roast one by one all the ingredients given under 'To Grind', till nice aroma emits.
  • In a mixer jar, add the roasted ingredients along with curry leaves and grind it into a thick fine paste.
  • Take a heavy bottomed vessel, heat 3 tbsp of sesame oil.
  • Add mustard seeds. When it splutters, add the remaining ingredients given for tadka. Saute till the urad dal turns golden in colour.
  • Add the extracted imli juice, haldi, jaggery and salt. Bring it to boil.
  • Add the grounded paste and mix well.
  • Let it simmer till it thickens.
  • Keep stirring periodically till it forms a thick paste.
  • Add a tbsp of sesame oil and 2 tsp of desi ghee. Mix well and switch off the flame.
  • Let it cool. Store it in a clean, dry container.
  • This spice paste stays good for about 1 week at room temperature and almost 2 months when refrigerated.

Here, I have give some brief ideas on how we can go about with this Curry Leaves Spice Paste basic recipe in our daily cooking…


  • In addition to these dishes, you can also prepare any kind of kootu, pepper rasam, kalyana rasam, milagu kuzhlambu, sambar varieties with any veggies like onion, garlic, capsicum, keerai and more.
  • In all the above said dishes, please adjust the amount of Curry Leaves/Karuveppilai Spice Paste as per your preference.

For similar authentic recipes, plz checkout Nellai Milagai Podi, Poondu Vengaya Vathakuzhambu, Puliyotharai Gojju, Chia Seeds Idly Powder, Puzhimilagai.

Happy Cooking!

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Kambam Kanji with Madhura Kizhangu Puzhukku and Chammanthi

Kambam kanji with Madhura Kizhangu Puzhukku and chammanthi is an age-old recipe that is highly nutritious and has all the parameters of a healthy balanced meal. It is gluten-free, low in calorie, rich in fiber and also diabetic-friendly. This traditional combo is not only delicious but also very light on stomach.

Kambam means bajra, Madhura Kizhangu means sweet potato and chammanthi is a chutney.  Mildly salted porridge-like Kanji is served with sweet potato curry and spicy chutney-like chammanthi.  The main ingredients in this recipe namely Kambam (pearl millet/bajra) and Madhura kizhangu (Sweet potato) have excellent source of dietary fiber, proteins, vitamins, antioxidants and more. It can be relished at any time of the day be it in breakfast or at lunch/dinner.

Kambam Kanji with Madhura Kizhangu Puzhukku and Chammanthi

Mildly salted gruel-like Kanji is served with sweet potato curry and spicy chutney-like chammanthi…a healthy balanced meal by itself…This unique combination is not only delicious but also very light on stomach.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast/Brunch
Cuisine: Kerala, South Indian
Keyword: Comfort Food, Healthy
Servings: 6
Author: Delicious Galore


For Kambam Kanji:

  • 1 cup Kambam/ Bajra / Pearl Millet 
  • 4 cups Water to cook
  • Salt to taste

For Madhura kizhangu Puzhukku:

  • 5 Madhura kizhangu / Sweet Potato  medium sized
  • ¼ cup Grated Coconut
  • 2 Green Chillies chopped into ½inch piece
  • 1 tsp Ginger finely chopped
  • Few Curry Leaves roughly torn
  • Haldi
  • Salt to taste
  • ½ tsp Mustard Seeds
  • ½ tsp Urad Dhal
  • ½ tsp Chana Dhal
  • ¼ tsp Hing / Asafoetida
  • ½ tbsp Coconut Oil

For Chammanthi:

  • ½ cup Grated Coconut
  • Shallots / Small Onions a handful, peeled and chopped
  • 4 Dry Red Chillies broken and seeds removed
  • Tamarind  a small gooseberry sized
  • Few Curry Leaves roughly torn
  • Salt to taste
  • 1 tbsp Coconut Oil


For Kambam Kanji:

  • Wash kambam/bajra/pearl millet and drain excess water.
  • Pulse and coarsely grind the millet till it resembles sooji.
  • Pressure cook the millet with salt and 4 cups of water till 3 whistles.
  • Once the pressure gets released, open the cooker lid. Mix the kanji well.
  • If required add more water to bring it to gruel-like consistency. Cover and keep it aside.

For Madhura kizhangu Puzhukku:

  • Wash and pressure cook sweet potatoes till soft but firm. Peel and cut them into cubes.
  • In a kadai, heat coconut oil and add rai. When it splutters, add urad dhal, chana dhal and hing.
  • Roast till dhals turns golden in colour. Add grated ginger, green chillies and curry leaves.
  • Once the chillies get fried, add sweet potatoes, haldi and salt. Sprinkle some water.
  • Keep the flame in medium. Saute for few seconds.
  • Add grated coconut. Mix well and remove from flame.

For Chammanthi:

  • Blend the given ingredients including coconut oil into a coarse chutney-like paste. Transfer it to a serving bowl.

To serve:

  • Reheat the Kambam Kanji and serve hot with Madhura Kizhangu Puzhukku and Chammanthi.


  • In summers, you can ferment kambam kanji overnight and have it for breakfast.
  • You can also add sour buttermilk to kanji to enhance its taste and health quotient.

For similar traditional recipes, plz click plz click KootchuluCurry Leaves Spice PastePuzhimilagaiPuliyotharaiPaanagamPoondu Vengaya Vathakuzhambu, Nugulu Kanji

Happy Cooking!