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Mangalore Style Potato Sukke

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Potato Sukke

Mangalore Style Potatoes with freshly ground masala

I made this for the weekly recipes I write for Hans India. It turned out fabulous even if I say so myself! I took inspiration from my dear namesake’s recipe. Who by the way, visited me last month from Singapore, baby A and husband in tow. We spent the whole day together, talking, shopping, talking, eating, talking and shopping some more! What can I say, apart from the fact that we share the same name, we apparently have a deep abiding love for our voices. After we were done with all the talking and other stuff in between, we headed to my place, to be joined by her child and our respective spouses for a lovely evening that ended too quickly at roughly 3 a.m. These are the things blogging has given me…friends…for life.

Here is the recipe. Make it on a day when you are bored of plain fried potatoes. The coconut and red chillies really jazz it up. Tastes best with hot rice and dal or rasam.

Potato Sukke (serves 2-3)

Sukke is a semi dry preparation made with freshly roasted masalas.

Potatoes                                              6 medium, boiled, peeled and cubed

For the Sukke Masala

Freshly Scraped Coconut            ¼ cup

Dry Red Chillies                               3-4

Tamarind Paste                                1 tablespoon

Whole Coriander Seeds                 1 teaspoon

Fenugreek Seeds                              ¼ teaspoon

Turmeric                                             ¼ teaspoon

For the tempering

Oil                                                          1 teaspoon

Mustard Seeds                                  1 teaspoon

Curry Leaves                                     a few

Asafetida                                             a pinch

Dry roast the fenugreek and coriander seeds in a pan. Grind them along with the coconut, red chillies, turmeric, tamarind paste and a little bit of water to a smooth paste.

  • Add the masala to the boiled, peeled and cubed potatoes and mix to coat them like a marinade

In a pan, heat the oil, splutter the mustard seeds, curry leaves, add the asafetid.

Add the potato mixture to this and a little water if needed. Cook this covered, stirring a couple of times for about 5 minutes.

Remove the lid and cook a few more minutes till it is almost dry. Serve hot with rice and sambhar, dal or rasam.

Accompaniment Suggestions

Pepper Rasam

Tomato Dal

Dosakaya Pappu (Lemon Cucumber Dal)


Masala Vada Curry ~ Paruppu Vadai Curry

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Vada Curry

Spicy curry of coconut and tomatoes, with lentil dumplings

This one is a firm favorite when we eat out at Tamizh or Chettinadu places (I know they are not interchangeable words, but I am trying to keep it simple here)

I always thought it was impossibly laborious to first make the vadais and then the curry. A few weeks ago, my MIL sent us some paruppu vadais that she made on some occasion. Being a mother, things like diet and restraint fall on deaf ears and she sent us a cartload of these. After setting aside a few to eat as snacks, I made this curry for lunch the next day.

Not all of you may be as lucky, so you will have to make the vadais first. The recipe is as follows.

Masala Vada Curry (Serves 4)


For the Masala Vadas

Chana Dal                                           – 1 cup (soak for 1 hr)

Green Chillis                                     – 2 (paste or chopped finely)

Curry leaves                                     – a few

a big pinch of asafetida

Salt and chilli powder as per taste

oil for frying

Grind the soaked channa dal with very little water to a coarse paste. Add the chopped green chillies,  asafetida, chopped curry leaves, salt and red chilli powder to taste and mix well.

  1. With wet hands, make into small balls and flatten them.
  2. Heat the oil and deep fry till golden brown.
  3. Remove and drain on paper towels.

For the Curry

Grated fresh coconut                          – 2 tablespoons

Whole Cumin Seeds                            - ¼ teaspoon

Whole black pepper                            – ½ teaspoon

Onion                                                        - 1 large, sliced

Green chillies                                         – 1

Ginger Garlic Paste                             – 1 teaspoon

Coconut Milk                                         1/3 cup

Tomatoes                                                 – 2

Tamarind extract                                 – ½ cup

Oil                                                               – 1 tablespoon

Curry leaves a few

Coriander leaves for garnishing

  1. Grind to a fine paste with a little water, the coconut, whole cumin, whole black pepper and green chilli.
  2. Heat the oil, add the curry leaves and onions and ginger garlic paste and fry till the onions are pink.
  3. Add the ground masala and sauté till it is beginning to stick to the pan.
  4. Add the tomatoes and cook covered till it turns soft. Add ½ cup water and the tamarind extract and bring to a boil.
  5. Add the masala vadas and simmer for 5 minutes. Add salt to taste and mix to taste. Add the coconut milk, simmer for 2-3 minutes, stirring.
  6. Check for seasoning and adjust. Serve hot with plain steamed rice.

Thanksgiving & Comfort Food ~ Palak Dal

palak dal tadka


Today American’s celebrate Thanksgiving. It was tough to escape this one because there were reminders all over fb, twitter and in my training room today as my client for the day is an american company with operations in India.

I have a lot to be thankful for. this year in particular….its been a very tough year for K and me workwise. We’ve had to navigate over some super volatile minefields. Am thankful for the light at the end of the tunnel, the strength of spirit and the courage and integrity of the man i share my life with. Could not have chosen better. Am thankful for closures, new beginnings and a childlike enthusiasm that can never be put down.

Today is one of those days when I would want nothing better than a bowl full of hot rice, palak dal and a dollop of ghee. comfort food at its best. I make this one pot dal as often as I can, because its ridiculously simple to make. I’ve had a 12 hour day today and am looking forward to sleeping early. Not before I finished posting here tho.

Palak dal tadka (serves 2 )

Tur dal – ½ cup (washed and soaked in water for 15 minutes)

Spinach/ Palak leaves – 1-1½ cups (washed and chopped)

Small onion (chopped – optional)

Green chilies – 2

A pinch each of asafetida and turmeric

Salt to taste

For the tadka/ seasoning

Ghee/ oil – 1 teaspoon

Whole cumin seeds/ jeera – 1 teaspoon

Dry red chilies – 2-3

Fresh curry leaves – 15

Garlic – 2-3 pods

  1. Take all the ingredients except the ones for tadka into a pressure cooker and cook for 3-4 whistles. The dal should be cooked and you should be able to mash it with the back of a ladle.
  2. When the pressure releases, add the salt and mash the dal with a spoon. Put the dal back on the heat and simmer for 5-6 minutes.
  3. In a small pan, heat the ghee/ oil and add the whole cumin. Let it splutter, add the red chilies and peeled garlic, fry it till the garlic is turning golden brown.
  4. Add the curry leaves, when they crackle, add it to the boiled, mashed dal. Serve hot with rotis or naan.

Vegetable Overload Khaara Bhaath


K likes his upma plain and simple with a coconut chutney, I like it full of vegetables. We make peace at home by alternating between the two. Since I have sole custody of the kitchen, I play dirty sometimes!

I had some purple cabbage lying about and I added this to the upma. I loved what colours landed up on my plate!

Vegetable Overload Khaara Bhaath (Serves 2)

Semolina (Bombay Rava)                   1 cup

Assorted Vegetables                           11/2 cup

(Use a combination of cauliflower, cabbage, potatoes, peas, carrots, etc)

Vegetable Oil                                         1 teaspoon

Salt to taste

Curry leaves                                          a few

Fresh Coriander leaves                    a few sprigs

Mustard Seeds                                     1 teaspoon

Urad dal                                                 1 teaspoon

Green Chilli                                          1-2 slit, (adjust according to taste)

Onion                                                     1 chopped

Tomato                                                 1 chopped


  1. Heat a pan and add the oil, splutter the mustard seeds and add the urad dal. Fry till the urad turns golden. Add the slit green chilli and curry leaves and sauté for a few seconds.
  2. Add all the vegetables including the onions and tomato and cook stirring for a few minutes till the tomatoes begin to turn mushy.
  3. Add 11/2 cups of water and salt and bring it to a boil. Lower the heat, using both hands, add the semolina in a steady stream with one hand and stir the mix with the other hand.
  4. Ensure there are no lumps in the mixture. Cover and let it cook on low heat for 5 minutes. Take off the heat and leave covered for a few more minutes. Fluff with a fork and serve hot with a coconut chutney or pickle.

Festive Fare ~ Orange Scented Besan Milk Burfi

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Orange Scented Besan Milk Burfi

Orange Scented Besan Milk Burfi

This is an easy to do variation of the popular 7 cup burfi. I couldn’t get myself to add 3 cups of sugar that the original recipe calls for. For those intimidated by indian sweets, this is a good place to start. One needs to just mix everything together at room temperature and then stir and cook till the desired consistency is achieved.

I added orange peel instead of the traditional elaichi powder and it tasted wonderful. this is my new go to recipe for a quick indian sweet.

Orange Scented Besan Milk Burfi

Orange Scented Besan Milk Burfi

Besan Milk Burfi (Makes 25 pieces)

Besan                                      1 Cup

Milk                                         1 Cup

Sugar                                       2 Cups

Ghee                                        1 Cup

Shredded Coconut            1 Cup (fresh or frozen)

Orange Peel (or powdered cardamom) 1 teaspoon

In a clean large pan, stir all the ingredients together and heat it on a medium flame / heat.

Stir this continuously on medium flame till everything begins to thicken and it begins to leave the sides of the pan.

Reduce the heat when the bubbles appear (be very careful as this is extremely hot).

Take a small teaspoonful of the mixture and shape into a ball when the heat is tolerable and check if it is retaining its shape. If yes, it is ready to be transferred to a plate. If no, continue stirring till the right consistency is achieved.

Grease a flat plate with a spoon of ghee and transfer the mixture onto it. Flatten it with a spoon and allow to cool a little.

Use a sharp knife to cut into squares or diamonds and allow to cool completely. Store in an air tight container.


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