Green Tomato (raw tomato) Spicy Curry



  • 3 green tomatoes (unripe raw tomatoes)
  • 1/2 cup red onion thinly sliced
  • Strand of curry leaves
  • 2 teaspoons cooking oil
  • 1/2 cup thick coconut milk
  • 1 cup water
  • 1-2 teaspoons chili powder
  • salt to taste


  • Add oil to a saucepan and when hot add onion and sauté on low flame until soft
  • Half each tomato and add to the saucepan and fry until tomatoes are crisp but lightly browned
  • Add curry leaves and fry for another minute.
  • Increase flame to medium-high.
  • Add water, coconut milk, chili powder, and salt and boil uncovered until gravy is thick – about 10 minutes
  • Serve with rice, pittu, or stringhoppers

Stir-fried Cauliflower and Potato Dry Curry




  • ½ lb potatoes
  • ½ lb cauliflower florets
  • 1 green chili finely chopped
  • 2-3 garlic cloves finely chopped
  • 1 teaspoon cumin seed
  • ½ teaspoon coriander seed
  • ½ teaspoon chili powder
  • 1/8 teaspoon turmeric powder
  • 1 tablespoon canola oil
  • Salt



  • Peel and cut the potatoes into about one inch cubes
  • Par boil the potatoes in boiling water until ¾ done – about 10 minutes (add a little salt to the boiling water so that, when potatoes are cooked, they will absorb the salt and makes it tastier.)
  • Drain well and set aside
  • Dry roast ½ teaspoon cumin seed and coriander seed until fragrant
  • Let cool and grind into a powder
  • Heat oil in a large skillet
  • When hot, add rest of the cumin seed (½ teaspoon) and fry until they splutter
  • Add green chili and garlic and fry for about one minute
  • Now add cauliflower to the skillet and add a bit salt and fry on low flame for about 5-7 minutes
  • Add potatoes, and the ground powder, chili powder, turmeric powder and fry uncovered on low flame for about 10-12 minutes.  Sprinkle little water at a time if  needed.
  • Now cover the saucepan and fry more for a minute
  • Turn the flame out and leave for about 10 minutes in the pan before transferring to a serving dish
  • Serve warm with rice or roti.
  • Yields: 3 side dishes

Vegetable Rotis



  • 1 cup shredded leeks + carrots
  • ½ cup chopped red onion
  • 1 green chili
  • 2 teaspoons canola oil
  • Salt to taste
  • 2 cups whole wheat flour
  • 2 tablespoons olive oil
  • Water to mix dough


  • Shred carrots and chop leeks into fine pieces
  • Chop green chilies into small pieces (rounds)

  • Add oil to a skillet and when hot add chopped onion and sauté until transparent.
  • Add carrot, leek, and green chili and sauté on low flame until cooked
  • Season with salt and let cool
  • to make the dough, mix flour salt and oil and add the cooked vegetables
  • add enough water to make the dough
  • transfer dough to a bowl and cover with a plastic wrap and leave in a warm place for about ½ hour.
  • To make the roti, divide dough into 10 portions.
  • Take a portion and place on a board and sprinkle a little flour and roll out with a rolling pin into thin rotis

  • Cook rotis on a skillet on both sides until done.
  • Serve warm with chickpea curry or any other curry

Variation:  You can add other vegetables like cauliflower, green beans etc.  But make sure you cut them into very fine pieces.

Iddly Upma (Iddly Uppuma)



Whenever I have left over iddlies I make this simple dish which is really delicious and quite easy to make

  • 8 left over Iddlies
  • 1 medium red onion
  • 2 medium carrots
  • 3 green chilies
  • 2 dried red chilies broken into 2 – 3 pieces
  • 2 tablespoons sesame seed oil
  • ¼ teaspoon mustard seed
  • 1 inch piece ginger grated
  • Strand of curry leaves
  • Salt to taste



  • Crumble iddlies with your hand or using a food processor
  • Slit carrots lengthwise and then cut them diagonally into thin slices
  • Chop onion and green chilies into small pieces
  • To a skillet add sesame seed oil and when it’s hot add mustard seeds
  • When the mustard seed start cracking, add onion and carrot and fry until golden brown
  • Add grated ginger, dried red chilies, and curry leaves and fry for another minutes
  • Add crumbled iddlies and mix well
  • Season with salt.



Adai is not that common in the Jaffna Tamil cooking.  It’s healthier than normal Dosai since different kinds of lentils are used. This is quicker in comparison to dosai because this does not need fermentation.


  • ½ cup long grain rice
  • ½ cup urud dhal (lentil)
  • ¼ cup chana dhal (lentil)
  • ¼ cup toor dhal (lentil)
  • ¼ cup mung beans (split mung beans – dhal)
  • 2 dried red chilies
  • Couple of curry leaves
  • 1 cup water
  • ½ cup chopped onion
  • 1 small green chili finely chopped
  • Salt to taste
  • Oil for skillet
  • Sesame seed oil or butter or ghee (clarified butter)



  • Wash the rice and lentils and soak in water together for about 4 – 5 hours
  • Add rice, lentils and red chili to a grinder/liquidizer and add 1 cup of water and grind coarsely (the batter should be thick – not like the dosai batter).  If the batter is too thick and difficult to grind, add little water at time and grind
  • Transfer the batter to a bowl and add chopped onion, green chili and salt and mix well
  • Heat a skillet or tava and with a paper towel spread some oil on the skillet

  • Add a spoonful of batter to the skillet and add about ½ teaspoon sesame seed oil or ¼ teaspoon butter and cover and cook.
  • Lift the dosai slightly to check whether the bottom is nicely browned.

  • Turn over the dosai and cook the other side until golden brown
  • Serve warm with sambar or coconut chutney
  • Makes about 8 adai

Kara Pongal (Spicy Pongal)


  • 1 cup long grain rice
  • ¼ cup mung beans (split lentils)
  • 3 cups water
  • ¼ cup lukewarm milk
  • 1 teaspoon cooking oil (canola preferable since it does not have any smell)
  • 1/8 teaspoon mustard seed
  • ¼ teaspoons black pepper
  • Small piece of ginger
  • 2 green chilies
  • 2 dried red chilies broken into 2 pieces
  • Curry leaves
  • Pinch of asafoetida (Hindi: hing, Tamil: Perungayam)
  • 2 teaspoons ghee (clarified butter)
  • Salt to taste


  • Wash rice and  lentil
  • In a saucepan bring 3 cups of water to a rolling boil
  • Add rice and lentil to the saucepan and add a pinch of salt
  • Cook until rice is well done
  • If needed add hot water (I added extra 1 cup of water)
  • Now add milk and cook for a minute or two
  • Cover and set aside
  • Chop ginger into fine pieces and chop green chilies into small pieces
  • Add oil to a skillet and add mustard seeds and black pepper
  • Once mustard seed start splattering add ginger and green chilies
  • Fry for about 3 minutes
  • Now add curry leaves and dried red chilies and fry for another minute
  • Add asafoetida and mix well and add this fried mixture to the pongal and mix well
  • Add 2 teaspoons ghee and mix well
  • Serves: 2

Rice with Mung Beans


  • 1 cup uncooked rice (basmati)
  • ½ cup dried mung beans
  • ½ cup string beans chopped
  • ½ cup carrots chopped
  • ¼ teaspoon canola oil
  • ¼ teaspoon mustard seeds
  • 4 – 5 cloves
  • About 10 whole black pepper
  • Strand of curry leaves
  • Pinch of asafetida (hing)
  • 2 teaspoons ghee (clarified butter)
  • 1 tablespoon cashew nuts broken into small pieces (optional)
  • Salt to taste


  • Cook rice and set aside
  • Soak mung beans in water for about 4 hours
  • Add enough water and cook mung beans until mushy
  • Steam carrots and string beans until done
  • In a covered sauce pan add oil and add mustard seeds
  • Once the mustard seeds start splattering add black pepper and cloves and fry for a minute or two
  • Add curry leaves and fry for a minute
  • Add carrots, string beans, mung beans, hing and rice to the saucepan and mix well and cook for about 3 – 4 minutes.  If needed add a 1 tablespoon of water at a time to prevent burning
  • Add salt, cashew nuts and ghee and mix well

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