Oats Payasam

Wishing all of you a very happy Onam.

This is the season of celebration.

Of Nostalgia, of food eaten, of cousins getting together, of payasam had by the vatfuls.

Today is a busy day so I will not linger for long. Here is a healthy payasam to celebrate the joy of Onam.


Oats Payasam

Oats Payasam

Jaggery – 200 grams

Water – 1/3 cup

Oats – 1 cup

Thick Coconut Milk – 1 cup

Thin Coconut Milk – 2 cups

Cardamom – 1/2 tsp

Ghee- 1 tsp

broken Cashew nut – 2 tblsp

Raisins – 1 tsp



Melt Jaggery in water. Cool the jaggery syrup and strain it.

Add oats to the jaggery syrup and cook till it becomes all dried up. Add thin coconut milk and bring it to a boil.

Add crushed cardamom.

Stir well.

Add thick coconut milk give it a good stir and take it off the heat.

Heat the ghee fry the broken cashew and raisins.

Add it to the payasam and serve hot.

P.S. Make sure the payasam is loose as it gets thick the more it sits.

Happy Onam too all of you.


Cabbage Thoran

Legend goes that I used to be very reluctant to eat cabbage, maybe it’s the smell, I don’t know ,I never used to eat cabbage. My mother tried her best to make me eat (I suppose), but I flat out refused to eat it, until my cousin happened to mention that cabbage thoran is cricketer Ajay Jadeja’s favourite dish. I was a huge Jadeja fan, and I didn’t need any other reason to start eating cabbage, after that I took to eating it like a duck to the water.

Of course, you don’t have to be a Jadeja fan to eat cabbage, like all vegetables even cabbage is chock a-block with nutrients and health benefits. It is presumed to be one of the healthiest vegetables in the world. You can read more about that here.


Now onto my recipe


Cabbage – 1 shredded finely(this I hate)

Mustard seeds – 1 tsp

coconut oil – 2 tsp

red chillies – 2-3

curry leaves – 4-5

Salt – to taste

Turmeric Powder – a pinch

Coconut –  1 cup

Cumin Seeds – 1 tsp

Turmeric Powder – a pinch

Ginger – 1″ peice

Shallots – 2-3

Salt  – a pinch (remember we have already salted the cabbage)

Green Chillies – 2-3 (depending on how spicy your chillies are)

Curry leaves – 2



Heat coconut oil in a kadai, splutter mustard seeds, red chillies and curry leaves. Add the cabbage, salt, and turmeric. Cover and cook on low flame till it is half cooked (it will wilt and become practically half it’s volume). Toss well.

Pulse the coconut, cumin seeds, turmeric powder, ginger, shallots, salt, chillies and curry leaves, till it resembles dessicated coconut.

Make a well in the kadai and add the coconut to the cabbage. cover and cook for two minutes. After that remove the cover and give it a good mix.



Tada…job done.



Vellarikka moru curry

Another Kerala special. What to make for lunch day after day is really something I break my head over, in times like that this is a perfect solution.

Cucumber – 1 (sliced and diced)
Green chillies – 2 (slit)
Salt – to taste
Turmeric powder – 1/4 tsp
Water – enough to cover the cucumber
Curd – 2 cups

To grind
Coconut – 1 cup
Jeera – 1 tsp
Ginger – 2″ (chopped)
Curry leaves – 2-3
Green chillies – 2
salt – to taste
Turmeric powder – 1/4 tsp
Water – as required

Coconut oil – 2 tsp
mustard seeds – 1 tsp
Jeera – 1/2 tsp
Red chillies – 2-3
Curry leaves – 1 sprig
Grind the coconut and other ingredients with a little water to make a paste.
In a pan add cucumber, green chillies, salt, turmeric powder and water, boil till the cucumber is almost cooked. Add the coconut paste to the cucumber stir well and cook for a couple of minutes. Add the curd and cook on simmer till is nice and thick. Make sure the curry is sour.
Do the tadka and pour over the curry.

Serve with rice.

Vazhachundum- payar thoran

Hi guys am back after a month long vacation in India, I had a fantastic time. I met my niece for the first time and fell utterly in love with her, she is just about the cutest baby on Earth, of that I am convinced. One month flew without me knowing it. While it is good to be home, back in Qatar, with my husband, I miss my niece, so much … Tessa this giant kiss goes out to you… I love you so very much.

Today’s recipe is a healthy and simple one. It is made from Banana flower or vazhachundu along with red gram. A lunch time favourite and a staple at my home. Vazhachundu is an amazingly healthy vegetable and you can read more about its health benefits here . Cleaning it is a bit of trouble , to learn how to do that read this post.


Now on to the recipe.

Vazhachundu – 1 (cleaned, chopped and soaked in watery buttermilk)

Red gram – 1 cup (soaked and pressure cooked)

Coconut – 1 cup

Cumin seeds – 1 tsp

Green chillies – 2 -3 (depending on your spice tolerance)

Garlic – 2 – 3 cloves

Curry leaves 2-3

Shallots – 4-5 (chopped)

Mustard Seeds – 1 tsp

Curry leaves – 1 sprig

Coconut oil – 2 tsp

Salt – to taste



Coarsely grind the coconut with cumin seeds, green chillies, garlic cloves and curry leaves.

Heat oil in a pan, add mustard seeds, Shallots, curry leaves and sauté well. Add the ground coconut and  sauté for a bit. Add the chundu, red gram, salt to the coconut , mix well and cover and cook till done (4-5 minutes).

Serve with rice.

Drumstick Sambar

I know I already have a sambar recipe, and it is a good one … but here is a better one. Drumstick or Muringakka as it is called in malayalam is an old favourite in my house. The drumstick tree of full of benefits . You can read about the benefits all over the internet, so0 I am not going to repeat myself here. You can read it  here, here, basically here.

Getting back to my recipe here is how you make it.


Toor Dal – 1/4 cup
Red Masoor Dal – 1/2 cup

Shallots – 7 -8
Drumstick – 2 nos (cut into the size of your index finger)
Potato – 1 (cubed)
Onion – 1 (sliced)
Tomato – 1(sliced)
Green chillies – 3 – 4

Sambhar powder – 2 tsp
Turmeric powder – 1/2 tsp
Cumin seeds- 1/2 tsp                                                                                                                                                                                                                                      Curry leaves – 1 sprig
Fenugreek Seeds – 1/4 tsp

Tamarind – 1 gooseberry sized in ¼ cup water                                                                          

 Salt – as reqd

For Tadka
Mustard seeds – 1 tsp
Red chillies – 5 -6
Curry leaves – As reqd
Ghee – 1 tsp

Hing – 1 pinch
Coriander leaves – A bunch


Wash and soak the two dals and keep for 10 mins. Pressure cook the dals with the shallots, potato, 1 tomato, 2 green chillies. 1/4 tsp turmeric powder, cumin seeds, fenugreek seeds and a tsp of oil.  Cool it and keep aside

In a pan heat oil, add hing, green chillies,onions, curry leaves and sauté till pink. Add 2 cups water and let it come to a boil. Add the drumsticks, cover and cook till done. When the drumsticks are cooked add the cooked potatoes, salt, tamarind water and simmer. Add the sambar powder and stir it in.

Check the dal for excess water, strain if you find anything, mash the dal and add to the vegetables. olet it come to a boil. Check salt, sourness and consistency. If sambar is to think add excess dal water.

Do tadka with ghee and add it to the sambar.

Take off heat and garnish with coriander leaves.


End of Story.


Happy Onam

I would like to wish all my dear readers a Very Happy Onam

Onam Sadya

This is not a picute of my Sadya.

This is a picture of my last year Onam Sadya.


Meanwhile here are a few Onam dishes

Cabbage Thoran

Vazhchundum payar Thoran

Kerala style Chammanthi Podi

Vellarika Moru curry

Vazhaka Mezhukupuratti

Murangaka manga curry

Chembu Olarthiyathu

Chena Mezhukkupuratti

Chembu Parippu Varatharicha curry

Oats Payasam

once again

Ellavarkkum Ente Onamshasagal