Tag Archives: Seasonings

Bendakaya Kura


This is aย  simple and tasty vegetable to make.


1/2 kg okra
1tblsp sour curds
1tsp salt
1 tsp Chilli powder
1tsp turmeric
3 tsp oil


1 tsp mustard seeds
1 tsp cumin seeds
1 dry red chilly


  • Soak the okra for 20 mins in a large pan, to ensure all dirt is removed. Drain and chop into moderately small round pieces.
  • In a large wok, heat some oil and add the chopped okra
  • Add salt, turmeric and sour curds and mix well. Be careful not to mash the pieces. The curd is meant to absorb the stickiness from the okra.
  • set the lid on the wok and let it simmer.
  • Keep checking in 10 min intervals to ensure the okra does not stick to the sides of the wok. Always be careful not to mash the pieces.
  • Once all the water evaporates, add chilli podwer and mix well.
  • Let it cook for another 5-10 minutes and set aside.
  • In a small wok, heat 2 tsp oil and add the tadka.
  • Add to the okra when the mustard seeds start popping and mix well.

Serrve hot with rice.

Tomato Pappu


This is a very easy dal to make, esp when you have run out of ideas and vegetables to make any other dal. Tomatoes are, after all, the staple of any kitchen, right up there along with potatoes and onions!!! ๐Ÿ™‚

Tomatoes add a bit of tanginess, which may be otherwise given with tamarind.

This is a quick and easy dal to prepare, and tasty too!


3 Tomatoes
3/4th cup Toor Dal
4-5 green chillies
1 tsp Salt
a pinch of turmeric
1 tsp red chili powder

1 tsp each of Mustard seeds & jeera (cumin seeds), 1 red chilly, curry leaves (optional)


  • Chop the tomatoes into medium-sized pieces
  • pressure cook the tomatoes with the toor dal and green chillies chopped
  • When the cooker cools down, transfer to a cooking vessel, and add the salt, chili powder, and turmeric
  • Mix well together is such a manner that the dal and tomatoes are thoroughly blended together.
  • Cook again for a few minutes to ensure that the excess water in the dal evaporates
  • Heat a small wok with 1 tsp oil, and add the tadka.
  • Once the tadka is done (the mustard seeds are popping), add to the dal and mix well.
  • You may add the curry leaves to the tadka before taking it off the flame.

Serve hot with rice.

The Spice Box


Always ensure you have a spice box in your kitchen. It helps keep all the improtant spices to gether at one easilty reachable spot.
A typical spice-box would contain the following spices: mustard seeds, fenugreek seeds, urad dal, chana dal, pepper corns, jeera and red chillies.