Potato Rice

This post has been due for a long long time now. Sometimes you gotta take a break from doing what you love doing to retain and invigorate that passion. That’s what I did and now I am back =)

Ever wondered how a cross between a tomato rice and veg biryani would look like? This! But that does not complicate it’s preparation. You can put this together with the very basic items available in your kitchen. A perfect lunch box meal when you are not in the mood to prepare a kulambu and side dishes!



  • 2 cups rice
  • 2 potatoes peeled
  • 3 onions
  • 3 tomatoes
  • 1 tsp cumin seeds
  • 1 tsp saunf
  • 1 tbsp ginger garlic paste
  • 2 tsp red chilly powder
  • 1 tsp turmeric powder
  • 3 tsp coriander powder
  • 1/s tbsp garam masala
  • A few curry leaves
  • 4 cups of water
  • 2 tbsp oil
  • Salt to taste


  • Pour the oil in a pressure cooker. When medium hot, add the cumin seeds and saunf. As it splutters, add the chopped onions, saute until golden brown and to it add the ginger garlic paste.
  • Once the ginger garlic paste looses its raw smell, add the chopped tomatoes and a pinch of salt. Cover the cooker without the whistle and allow the tomatoes to cook on low flame. When the tomatoes are cooked and the oil surfaces, add the curry leaves, chopped potatoes, garam masala, turmeric, chilly and coriander powder. Give it a good mix and let it cook for 2 mins.
  • Add rice and water. Give a good stir. Add salt. Pressure cook for two whistles.
  • Serve with curd raita!

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Ellu/Sesame Seed Thuvaiyal

Most times, the simplest dishes taste the best. Thuvaiyal is one such. One that comes handy when you have ran out of vegetables. One than you can put together in no time at all especially when it’s just you at home and you don’t feel like cooking for just one person. Thuvaiyals also are great accompaniments for travel foods such as lemon rice, tamarind rice or curd rice!



  • 1 tbsp Ellu/Sesame Seeds
  • 2 dry red chillies
  • 1 cup chopped coconut
  • 2 garlic cloves
  • Half a lemon size tamerind
  • Salt to taste


  • Dry roat the ellu/sesame seeds until it begins to pop.
  • Add it to the rest of the ingredients in a mixer jar, add water in small amounts and blend it until it becomes a fine paste.
  • Serve with any variety rice.

Pagarkai Puli Kulambu

I remember so well, back in our college hostel this kulambu used to be served every Wednesday along with huge apalams and veg curries. We were a gang of eight friends and I was the only soul who used to enjoy it. The rest were not too fond of bitter-gourd. So this recipe goes to all who share my taste in food!




  • 3 pagarkai/bitter-gourds sliced and soaked in salt water
  • 10 chinna vengayam/shallots
  • 3 tomatoes
  • 8 garlic cloves
  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 4 dry red chilli
  • 1 tsp turmeric powder
  • 2 tsp red chilli powder
  • 2 tbsp coriander powder
  • Few curry leaves
  • A small lemon size tamarind soaked in water
  • 3 tbsp gingelly oil
  • Salt to taste


  •  In a wok, pour oil and fry the pagarkai until it turn light golden brown. Move it to a side.
  • Add mustard, cumin, fenugreek seeds and dry chillies to the same oil. As it begins to splutter, add the shallots and garlic. Saute until the onions become transparent and slightly golden.
  • Now add the tomatoes and a little salt to the shallots. Saute including the pagarkai.
  • Once the tomatoes are cooked and the oil surfaces, add the curry leaves, chilli, coriander and turmeric powder. Give it a good mix.
  • Strain the tamarind and pour the concentrate.
  • Add two cups of water and salt. Let the kulambu boil and reduce to a consistency of your liking.

I prefer this Kulambu with apalams or vathal and an omelette. It also goes well with simple veggies like ladies finger or cabbage.