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Puliyotharai Gojju | Pulikaachal

#TraditionalSouthIndianCondiment #Authentic #BasicRecipe

This is a basic recipe for preparing tangy, spicy and scrumptious South Indian delicacy ‘Puliyotharai Rice that has a long shelf life.

How to make Puliyotharai Gojju | Pulikaachal?

Though there are many versions of this delectable recipe that belong to various parts of Tamil Nadu, Karnataka and Andhra, I always have followed the one which is inherited from my family, especially from my father (yes! he is so fond of trying out authentic dishes with great flair).

This version has a fine blend of Andhra style and Iyengar style of making puliyotharai. You can make this recipe in large quantity and store to relish puliyotharai as and when required. It is an ideal option for tiffin box or as a travel food.

Puliyotharai rice goes well with Avial


  1. Tamarind / Imli – a small orange-sized, appr 150g
  2. Sesame / Til – 1/3 cup
  3. Turmeric powder / Haldi – 1/2 tsp
  4. Jaggery / Gud – a small-lemon sized
  5. Salt to taste
  6. Desi ghee – 1 tbsp

For Tadka

  1. Sesame / Til Oil – 3/4 cup
  2. Mustard Seeds / Rai – 1 tsp
  3. Urad Dal – 1 tsp
  4. Channa Dal – 2 tsp
  5. Fenugreek / Methi Seeds – 3/4 tsp
  6. Red Chilly – 6 or 8 nos
  7. Groundnut – a handful, roasted and peeled
  8. Sesame Seeds / Til – 2 tsp
  9. Curry Leaves – 2 twigs, torn into pieces
  10. Asafoetida / Hing- 1 1/2 tsp

For Puliyotharai Masala

  1. Red Chilly – 10 nos
  2. Urad Dal – 2 tsp
  3. Channa Dal – 1 tbsp
  4. Fenugreek / Methi Seeds – 3/4 tsp
  5. Coriander / Dhania Seeds – 3 tbsp
Dry roasted sesame seeds
After adding imli water
Puliyotharai in the making..


  • Soak imli in a cup of warm water for 10-15 minutes.
  • In the meanwhile, dry roast sesame or til (black or white) and coarsely powder it. Keep it separately.
  • Dry roast one by one the ingredients given for puliyotharai masala and finely powder it.
  • Extract the thick juice from the soaked imli.
  • In a heavy bottomed vessel / kadai, heat til oil and add rai.
  • When it splutters, add the remaining ingredients given for tadka (please follow the same order mentioned above) and sauté till the dals and groundnuts turn golden in colour.
  • Add imli water, haldi and give a boil.
  • Add powdered puliyotharai masala, salt, jaggery, half the amount of powdered til and boil till the raw flavour of imli lessens.
  • Keep stirring the gravy periodically till it thickens and forms a thick paste like consistency.
  • Add the remaining til powder and a tbsp of desi ghee, mix well and switch off the flame.
  • Let it cool and store it in a clean and dry container.
  • This gojju stays good for at least 2 weeks in normal temperature and almost 2-3 months when refrigerated.
Puliyotharai Gojju ready to be mixed with rice
Gojju with steamed rice


  • For making puliyotharai rice, mix 2 tbsp of puliyotharai gojju with a cup of steamed rice (increase or decrease the amount of paste as per taste) and serve with papad and curd.
Delectable Puliyotharai!

For more such authentic recipes, plz checkout Thenga Paruppu Thogaiyal , Nellai Milagai Podi, Puzhimilagai, Getti chutney, Curry Leaves Spice Paste.

Happy Cooking!

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Getti Chutney | Restaurant Style Thick Coconut Chutney

#Authentic #GettiChutney #MortarPestle #SouthIndianFood

Getti Chutney Grounded in Mortar & Pestle

Famously known as ‘Getti Chutney’ in South India, this delectable chutney is nothing but a basic coconut chutney grounded in stone mortar & pestle. It’s always a common sight to see in South Indian restaurants where people specifically prefer ‘Getti chutney’ with tiffin varieties.

How to make Getti Chutney | Restaurant Style Thick Chutney?

‘Getti’ in Tamil means anything that is thick in texture. As the name suggest, this chutney is prepared using very less amount of water to get a coarse, thick texture. It tastes super delicious when ingredients are coarsely grounded in mortar & pestle. Believe me, you’ll notice a great enhancement in taste, flavour and texture than the usual version made in mixer grinder.

Though time consuming, many South Indian households still follow this age-old method of grinding it in mortar & pestle. For quicker method, one can always use mixer grinder with just sprinkling of water while making.

Here, I have given both the versions… i.e., in a mortar & pestle and also in a mixer grinder. I have a small stone mortar & pestle that belonged to my Grandma and now it is one of the treasured possessions in my kitchen. In winters, I always use this to grind chutneys that has coconut in it. Due to cold weather, oil gets separated from coconut while grinding in mixer grinder.


  1. Coconut / Nariyal – 1 cup, grated
  2. Roasted Chana – 1 1/2 tbsp
  3. Green Chillies – 2 or 3 (as per the taste), chopped
  4. Tamarind / Imli – a small gooseberry sized, soaked in water for 10 mins
  5. Salt to taste

For Tadka

  1. Oil – 1 tsp (preferably sesame / til oil)
  2. Rai – 1/4 tsp
  3. Urad dhal – 1/4 tsp
  4. Hing – a pinch
  5. Curry Leaves – few leaves, torn into pieces
  6. Red chilly- 1, broken into 2 and deseeded


In Mortar & Pestle

  • Wash the stone mortar & pestle nicely. Place grated coconut, chopped green chillies, roasted chana, salt and soaked imli on the mortar.
  • Using the pestle, start crushing or pounding the ingredients from one end to other.
  • Scrap the ingredients that have gathered at the corners. Bring it together in the centre and again start crushing to form a coarse paste. 
  • Sprinkle few drops of water as and when required to help in the even grinding.
  • Once done, scrap it with the help of a spoon and gather it in a bowl.

In Mixer Grinder

  • Place grated coconut, chillies, imli, salt, roasted chana in a chutney
    jar and pulse it slightly for 3 or 4 times.
  • You could notice that the ingredients have coarsely grounded by now. Scrap them from all the corners and from the lid with a spoon.
  • Sprinkle very little amount of water and pulse it again for 3 or 4 times. 
  • Check for the consistency and the texture of the chutney. If it is coarsely but evenly grounded, transfer it to a bowl. If not done, then pulse it for few more times.
Getti Chutney Grounded in Mixer Grinder


  • Heat 1 tsp of til oil in a kadai and add rai. 
  • When it splutters, add urad dhal, hing, curry leaves, red chilly and sauté till urad dhal turns golden in colour.
  • Pour it over the chutney and mix well. Serve it with hot idly or dosa
    or upma or pongal.


  • This chutney stays fresh for many hours and is best suited for tiffin
    box and travel food options.
  • You can add ginger, garlic, fresh coriander to enhance the flavours
    to this basic chutney. But we like it simple and plain when it comes to
    relishing ‘Getti’ chutney. 
  • Tadka is optional. You can skip it and add few curry leaves and hing
    while grinding itself.
  • This Chutney goes well with idly, venpongal, dosa, vada, upma, bajji varieties.

For more delicious chutney recipes, plz check out Thenga Paruppu ThogaiyalChia Seeds ChutneyPuzhimilagaiGreen Garlic Coriander Chutney.

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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Mysore Pak

Mysore Pak is one of the most popular sweets in South India. It is one of the mainstay in weddings (as a part of Kalyana Seer) and as well as in festivals like Diwali. Since everyone in my family have a pronounced sweet tooth especially for the traditional ones, I make this sweet frequently. Whenever I ask my husband and my daughter for a choice of sweet to be made, their option is always ‘Mysore pak’!

How to make Mysore Pak?

The traditional Mysore Pak looks golden brown in colour, slightly crumbly with a honey comb texture. Over the past few decades, we have a new version of Mysore Pak that is extremely soft & smooth in texture, oozing with pure desi ghee and just melts in our mouth. Many of us could guess that I’m mentioning about ‘SKS Mysurpa’, from the most famous sweet shop ‘Sri Krishna Sweets’ in South India.

Well, my recipe lies halfway between the traditional one and the SKS Mysurpa. This is one of the quick and easy methods too!

The soft Mysore Pak version calls for roasted besan, sugar and lots of desi ghee. In such sweets, the more ghee you add, the softer it becomes. So to reduce the amount of ghee without compromising the flavor and taste, I have added a small proportion of milk powder to make it softer and melt in the mouth.

Yes, This Mysore Pak is soft in texture, delicious in taste, but not oozing with ghee!!

Mysore Pak

Mysore Pak is one of the most popular sweets in South India. It is one of the mainstay in weddings (as a part of Kalyana Seer) and as well as in festivals like Diwali. My recipe lies halfway between the traditional one and the SKS Mysurpa. This is one of the quick and easy methods too!
Prep Time5 mins
Cook Time25 mins
Course: Sweets
Cuisine: Indian
Keyword: Diwali Sweets, Traditional Indian Sweets
Servings: 20
Author: Delicious Galore


  • Heavy Bottomed Kadai or Pan


  • 1 cup Gram Flour/Besan
  • 2 cups Sugar leveled
  • 1 cup Water
  • ¼ cup Milk Powder
  • ¾ cup Ghee melted


  • Dry roast the besan over low medium flame till nice aroma emits, without changing its colour. Seive the flour to remove the lumps if any.
  • In a thick bottomed kadai, add sugar and water, bring it to boil. Stir the sugar until it dissolves . Allow to boil till it reaches a soft ball consistency.
  • Sprinkle besan and milk powder gradually over the syrup, stirring continuously till it blends well with the syrup.
  • Once it thickens slightly, add hot melted ghee 2 tbsp at a time. Keep stirring over a medium flame.
  • When the besan mixture starts frothing with lots of bubbles and leaves the sides, transfer it immediately to a greased plate.
  • Level it evenly using a flat bottomed cup and let it cool. Cut it into desired shapes. For the above given quantity, we get 20 medium sized pieces.


  • The sugar syrup consistency and the final stage are important to get the Mysore Pak soft. If these are overdone, it will become hard.

For more traditional Indian Sweets, plz checkout  Wheat HalwaBadam HalwaMakkan PedaMalai KulfiOats Semiya Payasam.

Happy Cooking!!