How to make… Naal suvai gosthu

Nandhini K TH 20 Feb 14

A tasty side dish for a South Indian breakfast

This gosthu tastes good with idli and dosa and is hot, sweet, sour and salty at the same time. It stays fresh for 2 to 3 days. I learnt this recipe from my grandmother.

What you need

Brinjal -1 cup

Small onion - 1 cup

Red chillies - 2

Split Bengal gram - 1 tsp

Mustard - 1 tsp

Asafoetida powder - 1 tsp

Black gram -1 tsp

Tamarind - Small lemon size

Chilli powder - 1/2 tsp

Jaggery - 2 tsp

Salt - to taste

Oil – 2-3 tbsp

Coriander leaves - a few

For grinding

Red chillies – 4

Split Bengal gram – 1 tsp

Coriander seeds – 1 tsp

Curry leaves – a few

Cooking instructions

In 2 tsp of oil sauté the ingredients for grinding.

In 3 tbsp of oil add mustard, asafoetida, split Bengal gram, black gram, red chilli, curry leaves, onion, brinjal and sauté.

Once cooked add tamarind juice, chilli powder and salt. After 10 minutes add jaggery and the ground powder.

Garnish with coriander leaves.

Nandhini K. is an engineer who loves to try her hand at traditional recipes.

How to make…Kanchipuram idli

The Hindu  :Anuradha Prashant : 7 June,2013

Kanchipuram idli is my grandmother's favourite breakfast recipe — a spicy twist to the regular idli famous in Kanchipuram temples.

What you need ?

Parboiled rice – 1/2 cup

Raw rice – 1/2 cup

½ cup Urad dal – 1/2 cup

Bengal gram (Chana dal) – 1 tbsp

Salt - to taste

For seasoning

Ghee – 1 tbsp

Oil – 1 tbsp

Cumin seeds – 1 tsp

Pepper corns – 1 tsp

½ tsp Asafoetida powder – 1/2 tsp

Ginger, grated – 1/2 inch

Curry leaves– a few

Cooking instructions

Soak the dals and rice separately for three-four hours.

Coarsely grind the dals first with a little water, then coarsely grind the soaked rice.

Mix the batter to a thicker than dosa batter consistency.

Add salt, and allow it to ferment for eight hours or overnight.

Before steaming it, season the batter with cumin seeds, pepper, ginger, curry leaves, asafoetida roasted in ghee and oil mixture.

The batter can be steamed in idli trays or in a deep vessel until well cooked.

Idlis can be served with any chutney, but tastes best with idli chilli powder.

Anuradha Prashant is a freelance marketing professional, with a penchant for cooking traditional foods.

Keywords: Kanchipuram idli, South Indian cuisine

How to make…Kairasa

Gowri Ragavendra : The Hindu :3 March 2013

Kairasa is a typical Karnataka recipe which uses tamarind but no gram. 

It has a unique flavour and taste. I learnt this recipe from my grand mother-in-law.

What you need ?

Vegetable of choice - 1/2 cup

Sesame) - 1 tsp

Black gram - 2 tsp

Fenugreek - 1/3 tsp

Red chillies – 5-6

Asafoetida -1 tsp

Coconut, grated - 3 tbsp

Tamarind paste - 1tsp

Turmeric - a pinch

Jaggery - as required

Oil - to fry

For the tempering

Oil - 1tsp

Mustard seeds -1 tsp

Bengal gram -1tsp

Curry leaves – a few

How to make ?

Choose vegetables such as okra, drumstick, bitter gourd, gooseberry and egg plant.

Raw mango can also be used but adjust the proportion of tamarind accordingly.

Fry the white sesame seeds in a dry kadai and set aside.

Pour a tsp of oil and fry 2 tsp of black gram, 1/3 tsp of fenugreek seeds, 5-6 red chillies, asafoetida, and 3 tbsp of coconut. Grind fine. Fry the vegetables in one tsp of oil and add about 1 tsp of tamarind paste with a little turmeric. Boil for a few minutes. Add ground paste. Boil till it thickens to a sauce-like consistency. Add a little jaggery if needed. Temper. Serve hot with rice, green vegetables and papad.

Gowri Raghavendra is a home maker interested in cooking and collecting traditional recipes.

How to make…Beetroot kola

Meenal Ramanathan : The Hindu :28 Feb 2013



Beetroot Kola is a traditional Chettinad dish.

Beetroot Kola is a traditional Chettinad dish. It can also be prepared by using banana flower instead of beetroot. It tastes good with rasam. I learnt this dish from my mother.

What you need

Beetroot: 2-3

Toor dal: 1/2 cup

Channa dal: 1/2 cup

Onions, small: 1/2 cup

Red chillies, dried: 4-5

Fennel seeds: 1 tsp

Curry leaves: a few

Mustard seeds: 1/2 tsp

Urad dal: 1/2 tsp

Salt: to taste

Oil: 2 tbsp

How to make ?

Wash and peel the beetroot.

Grate and steam it.

Soak the channa dal and toor dal for an hour.

In a blender add the fennel seeds, dry red chillies, salt and grind smoothly.

Now add the channa dal and toor dal to the mixture and grind coarsely without adding water.

Steam the dal mixture. After it cools crumble to fine pieces.

In a kadai heat oil and add mustard seeds, urad dal, curry leaves, small onions and fry till it turns pink.

Now add the steamed beetroot and dal mixture and the salt.

On a medium flame mix well so that everything blends together.

Serve hot with rice.

Meenal Ramanathan is a homemaker who is interested in perfecting Chettinad cuisine.