Traditionally Modern Food
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Jeera Milagu rasam | Pepper Cumin rasam

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Jeera Milagu rasam | Milagu Seeragam rasam  | Pepper cumin Rasam | Milagu rasam | Jeeraga rasam | Milagu jeeraga rasam | Rasam recipe | milage rasam with step-by-step pictures and video recipe. Check out the milagu rasam and If you like the video pls SUBSCRIBE to my channel

Milagu Seeragam rasam  | Pepper cumin Rasam | Rasam recipe | milage rasam is a quick instant rasam prepared without dal and rasam powder. Gottu rasam is good for digestion, and a home remedy for cold. Pepper cumin rasam is also a good Indian postpartum recipe for new moms. 

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Zucchini Poriyal | Zucchini Thoran

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Zucchini Poriyal | Zucchini Thoran with step by step picture and video. Check out the Zucchini poriyal video and if you like the video pls SUBSCRIBE to my channel



Zucchini Poriyal Thengai Curry is a delicious South Indian-style stir fry made with zucchini, grated coconut, and aromatic spices. This recipe brings together the mild flavor of zucchini with the traditional Tamil poriyal method, resulting in a light, healthy, and flavorful dish. Perfect as a side for steamed rice, sambar, rasam, or chapati, this zucchini curry is quick to prepare and naturally vegan and gluten-free.

What is Zucchini Poriyal Thengai Curry?

It is a South Indian stir fry where zucchini is cooked with coconut, curry leaves, and spices to create a simple yet tasty side dish.

Why use zucchini in Indian cooking?

Zucchini absorbs spices beautifully, cooks quickly, and adds a healthy twist to traditional poriyal recipes.

What are the key ingredients?

Zucchini, grated coconut, curry leaves, mustard seeds, green chilies, turmeric, and coconut oil.

Is this recipe vegan and gluten-free?

Yes, it is naturally vegan and gluten-free, making it suitable for a wholesome plant-based diet.

 What can I serve it with?

it pairs well with steamed rice, sambar, rasam, curd rice, or chapati. It can also be enjoyed with millets or quinoa.

Zucchini Thogayal.

Poriyal varieties in TMF

 

Zucchini Poriyal 

🍽 10 minutes Poriyal 

🍽Vegan

🍽South Indian style curry

🍽 Kids-friendly spice level

🍽 beginner-friendly recipe

Zucchini recipes in TMF

Poriyal recipes in TMF

Zucchini Poriyal | Zucchini Thoran

Zucchini Poriyal is a quick tasty side made in South Indian style.  Right from cutting vegetables to making the Poriyal it just takes less than 15 minutes in total, Perfect for busy days.
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Course: Poriyal
Cuisine: Indian
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Servings: 2
Author: Vidya Srinivasan

Ingredients

  • Zucchini - 350 grams
  • Turmeric powder - pinch
  • Coriander powder - 1 tsp
  • Salt - as needed
  • Coconut - 25 grams
  • Pepper powder - pinch

To temper

  • Coconut oil - 4 grams
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Red Chilli - 1
  • Curry leaves - few
  • Hing - generous pinch

Instructions

  • Add coconut oil to the pan and when the oil is hot add mustard and let it splutter
  • Add cumin seeds , hing, red chili and curry leaves; sauté
  • Add diced zucchini, turmeric powder, salt, coriander powder; mix well and cook in medium flame
  • Cook till zucchini turns soft (it takes 2/3 minutes)
  • Add grated coconut and pinch of pepper powder; sauté for a minute and switch off

Video

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Notes

  1. Coconut oil gives a nice flavor to coconut-based dishes. Any oil can be used instead
  2. Avoid covering and cooking zucchini. Zucchini might turn soggy in that case
  3. Add salt initially and cook. If salt is added toward the end Poriyal might become soggy
  4. Adjust the spice according to your taste. Green Chilli can be ground and added along with coconut for additional spice
  5. Channa dal/ urad dal can be tempered along with mustard seeds. I usually do but forgot while taking the video
  6. Pair the Poriyal with kara Kuzhambu for a tasty combo
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients: 

Zucchini - 350 grams

Turmeric powder - pinch

Coriander powder - 1 tsp

Salt - as needed

Coconut - 25 grams

Pepper powder - pinch

To temper

Coconut oil - 4 grams

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Red Chilli - 1

Curry leaves - few

Hing - generous pinch

How to make Zucchini Poriyal with step by step pictures

  • Add 4 grams of coconut oil to the pan and when the oil is hot add 1/2 teaspoon of mustard and let it splutter

  • Add 1/2 teaspoon of cumin seeds , generous pinch of hing, 1 red chili and few curry leaves; sauté

  • Add diced 350 grams of zucchini, pinch of turmeric powder, required salt, 1 teaspoon of coriander powder; mix well and cook in medium flame

  • Cook till zucchini turns soft (it takes around 2/3 minutes)

  • Add 25 grams of grated coconut and pinch of pepper powder; sauté for a minute and switch off

 

Filter Coffee without chicory

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Filter coffee recipe | strong filter coffee without chicory | South Indian filter coffee | kaapi | Tamil brahmin style authentic filter kaapi with step-by-step pictures and video recipe. Check out the filter coffee video and If you like the video pls SUBSCRIBE to my channel

Filter coffee recipe is prepared by adding freshly brewed strong coffee decoction with boiled frothy milk. The powdered coffee bean is used to make this tasty South Indian beverage. I have used coffee powder without chicory. Yes, 100% coffee. Strong perfect thick-brown coffee without chicory.

Chicory is an added element to make the coffee look brown, and aroma (not sure. Because your coffee without chicory still tastes good) but right from the day I remember Amma has never added chicory to her coffee powder and I also follow the same.

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Kollu Thogayal | Kollu Thuvaiyal

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Kollu Thogayal, Kollu Thuvaiyal, Horse gram Thogayal recipe in Tamil, Healthy weightloss recipe, horse gram chutney recipe with step-by-step pictures and video. Check out the Kollu Thogayal video and If you like the video pls SUBSCRIBE to my channel.

Kollu Thogayal is an easy rice accompaniment that can be prepared within 20 minutes. Kollu Thogayal is good for weight loss. Healthy horse gram is often less popular because of the aftertaste when it is cooked. This thogayal is prepared by sauting horse gram and tastes good.

Ever since my childhood days Thogayal is is one of my favorite rice accompaniments. Easy to prepare- tastes delicious. Except for Paruppu Thogayal and Channa dal Thogayal, most of the Thogayal varieties have urad dal but based on the key ingredients each Thogayal tastes differently. 

Recently I have started including protein in my every day diet. Among all the lentils, kollu is one ingredient I recently started using. Usually, I make Rasam and sundal with kollu. A few years back when I was focusing on weight loss my Amma suggested to me this Thogayal. It reminded me of Paruppu Thogayal 

Ginger gives a nice flavor to the kollu Thogayal. Though Horse gram is used for the Thogayal no need to soak it. Kollu Thogayal can be instantly prepared. It takes less than 10 minutes for cooking. Thogayal needs about 10 minutes resting to cool down and within 30 minutes healthy rice accompaniment is ready, If you are preparing Kollu Thogayal for lunch.

Kollu podi can be made the previous night or in the morning. Just before lunchtime add some water and mix; Thuvaiyal is ready. If you are planning to keep kollu podi for a few days roast the coconut for a longer time and the podi stays good for weeks. 

https://youtu.be/MHAImpksbCg  

Horse gram  in other languages -  Muthira | Kulthi | Ulavalu |  Madras gram

 

   

Other Thogayal recipes 

Kollu rasam

Kollu Thogayal | Kollu Thuvaiyal

Kollu Thogayal is a easy rice accompaniment that can be prepared within 20 minutes. Kollu Thogayal is good for weight loss.
5 from 1 vote
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Course: Thogayal
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Kollu - 1/3 cup
  • Oil - 1/4 teaspoon + a few drops
  • Urad dal whole - 1 tablespoon + 1 tsp
  • Pepper -4
  • Ginger - 1/2 tbsp
  • Red Chilli - 1
  • Hing generous pinch
  • Salt required

Instructions

  • Add a few drops of oil, urad dal, pepper, and red Chilli. Sauté till the dal turns golden brown
  • Add ginger and give a quick sauté
  • Transfer the sautéd mixture to a plate and let it cool down
  • In the same pan add oil and kollu;sauté
  • Cook till the kollu splutter. Switch off
  • Add coconut and stir 2/3 times. Let everything cool down
  • Transfer the mixture into a mixie jar and grind them into a fine powder without adding water
  • Add a generous pinch of hing and required salt
  • Pulse once and transfer into a wide bowl
  • Add little water and mix well. Make a thick Thogayal

Video

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Notes

  1. Adjust red Chilli according to your spice level
  2. If you are planning to keep the kollu podi for few days roast coconut well 
  3. Ginger powder can be used instead of ginger
  4. Cool Horsegram till they splutter 
  5. Avoid cooking urad dal and kollu together
  6. Instead of making Thogayal, kollu podi can be eaten as such with rice
  7. Thogayal stays good for 2/3 days 
  8. Garlic can be used for additional flavor 
  9. curry leaves can be sautéd and added to the thogayal
  10. Thogayal tends to thicken over time. If required mix water before serving
  11. Little Tamarind can be added for the thogayal
  12. if you are using frozen coconut thaw them before using it for Thogayal 
  13. If you prefer to have this as a chutney increase Water and coconut quantity 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Kollu - 1/3 cup

Oil - 1/4 teaspoon + a few drops

Urad dal whole - 1 tablespoon + 1 tsp

Pepper -4

Ginger - 1/2 tbsp

Red Chilli - 1

Hing generous pinch

Salt required

How to make Kollu Thogayal with step-by-step pictures: :

  • Add a few drops of oil, urad dal, pepper, and red Chilli. Sauté till the dal turns golden brown

  • Add ginger and give a quick sauté

  • Transfer the sautéd mixture to a plate and let it cool down
  • In the same pan add oil and kollu;sauté

  • Cook till the kollu splutter. Switch off
  • Add coconut and stir 2/3 times. Let everything cool down

  • Transfer the mixture into a mixie jar and grind them into a fine powder without adding water

  • Add a generous pinch of hing and required salt
  • Pulse once and transfer into a wide bowl
  • Add little water and mix well. Make a thick Thogayal

Poli recipe | Paruppu Poli | Obbattu

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Poli | Paruppu Poli | sweet Poli | obbattu is a traditional south Indian sweet | boli | dessert dishes Indian | Indian sweet | Indian sweet treats | instant Indian sweets | Indian dessert recipes | Indian dessert recipes easy | festival sweets | Diwali sweet recipe | Deepavali sweets | South Indians sweet recipe | traditional indian sweets | North Indian sweet | best indian sweets | poli recipe  | boli recipe | obbattu recipe with step by step pictures and video recipe. Check out the paruppu poli and If you like the video pls SUBSCRIBE to my channel

Poli | Paruppu Poli | sweet Poli | obbattu is a traditional south Indian sweet prepared during festivals and special occasions. Channa dal, jaggery and coconut puranam gives nice flavor to the Puran boli.

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Mango Chia pudding | Mango coconut pudding

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Mango chia pudding

Mango chia pudding is a easy vegan make-ahead breakfast pudding. Just 3 ingredients for this healthy pudding.

This is a 2 year old pending post🤣yes Recently I was taking backup from my phone memory card and realized I have taken few videos in 2018 , 2019, but never published them. I have started being active in blogging and have been focusing on the new recipe posts, but  for the next few days I am  going to post all the pending backlog  posts😊 Just like televisions retelecast old serials I have decided to post  old pending posts🤣Sun is shining these days and it reminded mangoes so decided to post this one first

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Marundhu Kuzhambu | Omam Kuzhambu

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Marundhu Kuzhambu | Omam Kuzhambu | Marundhu kulambu | Omam kulambu | pathiya samayal | postpartum recipes with step by step pictures and video recipe. Check out the video recipes for the Marundhu Kuzhambu  recipe. If you like the video pls SUBSCRIBE to my channel.



Marundhu kuzhambu is a flavorful southindian rice accompaniment. The goodness of freshly-ground spices like Carom seeds, black cumin, pepper, with ginger and garlic is good for digestion. Marandhu Kuzhambu is a healthy post-partum recipe. Also Kuzhambu is a good home remedy for Cold, cough, flu etc.

Just when I thought of resuming blogging, self-quarantine life started. With my son staying at home I couldn’t spend much time for blogging. I recently posted Turmeric tea for immunity booster. This Marundhu Kuzhambu can also considered as a great home remedy for cold/cough/flu.

I am a big fan of Milagu Kuzhambu and Poondu Kuzhambu. I would say this marandhu Kuzhambu is a combination of two. After delivery Amma served me pathiya sapadu (a special postpartum diet). This Marundhu Kuzhambu was one which was prepared often.

Like any other puli Kuzhambu this Marundhu Kuzhambu tastes good the day after it is made.

Marundhu Kuzhambu tastes good when mixed with rice. Kuzhambu is also a tasty side for curd rice. Now a days whenever someone is sick in home I prepare this Marandhu Kuzhambu.

For other home remedy based recipes checkout this playlist in TMF,

Though the name is  Marundhu(medicine) this Kuzhambu is not a cure for anything.Marundhu Kuzhambu is made using healthy ingredients which is good to be consumed during sick days. Pepper and ginger are very good for health but anything in surplus is might have side effects. Too much of pepper and ginger might make body hot, so do home remedy in moderation. If you are worried about immunitity and drinking  lots of ginger tea, then take cucumber and drink buttermilk to compensate.

If you are interested for some tasty South Indian kuzhambu varieties in TMF,

Kuzhambu varieties  with tamarind

Kuzhambu varieties without tamarind 

marundhu kuzhambu

Marandhu Kuzhambu

5 from 1 vote
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Course: Rice Accompaniment
Cuisine: Indian
Keyword: kuzhambu
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • Garlic - 7 to 8
  • Small onions - 8
  • Tomato - one big
  • Sesame oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1/8 tsp

To grind:

  • Tamarind - 10 grams
  • Coriander seeds - 1 tbsp
  • Channa dal - 1 tbsp
  • Black sesame seed - 1/4 tsp
  • Carom seeds - 1/2 tsp
  • Fenugreek seeds - 1/4 tsp
  • Cumin seeds - 1/4 tsp
  • Black cumin seeds - 1/4 tsp
  • Pepper - 1/4 tsp
  • Red chili - 1
  • Ginger - 1/4 inch
  • hing - generous pinch
  • salt as needed
  • Sesame oil - 1/4 tsp

Instructions

  • Add all the ingredients under “to grind” in a pan and sauté till the dal turns golden brown. Switch off and let it cool down
  • Grind the mixture with little water
  • Add 1 tablespoon of oil and when the oil is hot add mustard seeds and fenugreek seeds and do tempering
  • Add garlic and onion and sauté till they are cooked
  • Add tomatoes and little salt cook till tomatoes turns mushy
  • Add ground paste and sauté well for a minute
  • Add Sambar powder and mix well
  • Add 3 cups of water, salt and hing and let the Kuzhambu boil;stir inbetween
  • Cook till the raw smell goes off and kuzhambu becomes thick

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1.  tsp of jaggery can be added to enhance the flavor and give a slight sweetness to the Kuzhambu
  2. Adjust the spice level according to your taste
  3. I generally add curry leaves while sauteeing onion but I forgot to add them when I took the video
  4. Kuzhambu stays good for 2-3 days
  5. Ghee can be used instead of oil
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Garlic - 7 to 8

Small onions - 8

Tomato - one big

Sesame oil - 1 tbsp

Mustard seeds - 1/2 tsp

Fenugreek seeds - 1/8 tsp

To grind:

Tamarind - 10 grams

Coriander seeds - 1 tbsp

Channa dal - 1 tbsp

Black sesame seed - 1/4 tsp

Carom seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Black cumin seeds - 1/4 teaspoon

Pepper - 1/4 tsp

Red chili - 1

Ginger - 1/4 inch

hing - generous pinch

salt as needed

Sesame oil - 1/4 tsp


How to make Omam Kuzhambu with step by step pictures:

  • Add all the ingredients under “to grind”  in a pan and sauté till the dal turns golden brown. Switch off and let it cool down


  • Grind the mixture with little water
  • Add 1 tablespoon of oil and when the oil is hot add mustard seeds and fenugreek seeds and do tempering


  • Add garlic and onion and sauté till they are cooked

  • Add tomatoes and little salt cook till tomatoes turns mushy

  • Add ground paste and sauté well for a minute

  • Add Sambar powder and mix well

  • Add 3 cups of water, salt and hing and let the Kuzhambu boil;stir inbetween


  • Cook till the raw smell goes off and kuzhambu becomes thick

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