Brussel Sprouts curry/subji


Baby Brussel Sprouts, sliced into 4 pieces – 2 cups

Oil: 1 tbsp

Mustard Seeds: 1 tsp

Chilli Powder: 1 tsp or to taste

Turmeric Powder: 1 tsp

Hing/Asafoetida: 1 tsp

Salt: to taste


Heat oil in a pan. Add Mustard seeds. Let it crackle.

Add cut Brussel Sprouts & stir until lightly cooked.

Once it is partly cooked, add all the other ingredients & stir fry until well cooked.

Remove from fire once soft & tender to taste.


* it tastes crispy & nice when heated in the microwave later. Heat without covering.

* it tastes nice if stir fried a little burnt. It may look a little burnt when it turns dark brown, but it tastes nice when brown. I deliberately burn it a little.

Don’t burn to black.



Pavakkai Pitlai (Bitter Guard curry)


Pavakkai: 2

Cooked Toor Dal: 1 cup (cooked & mashed)

Tamarind: a golf ball size

Coriander Seeds: 1 1/2 Tsp

Channa dal: 1 tsp

Urad Dal: 3/4 tsp

Dry Red Chillies: 5 (depending on the heat). You may reduce or increase the numbers)

Grated Coconut: 1 tbsp

Curry Leaves: 1 sprig

Turmeric Powder: 1 tsp

Jaggery or brown sugar: 1 tsp

Oil: 2 tbsps (if you don’t wish to add more oil, season initially & then, add the pavakkai)

Salt: to taste

Heat oil in a pan. Add mustard seeds. Once crackled, add urad dal & fry till golden brown.

Then, add red chillies, hing & curry leaves.

Now, add finely chopped pavakkai & fry until it changes colour.

Add soaked, strained tamarind water.

while boiling add salt & turmeric. Let it cook until the rawness of the tamarind is gone.

Now, add the mashed toor dal.

While cooking, fry Coriander seeds, Channa, Urad dals, Red chillies. Cook until dark brown. Now add grated coconut & fry till golden brown.

Grind to a smoother paste, adding little water. Pour this onto the pavakkai mixture. Let it cook for few minutes.

Before, removing from fire, add the jaggery or brown sugar.

Season with fresh coriander.


Note: You can add boiled Kabuli Channa or Boiled Peanuts.


Vaazhaikkai Podi (Raw Banana Curry)


Raw Banana (Cooking banana) – 1

Oil for seasoning – 1 tbsp

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Hing/Asafoetida – 1 tsp

Dry Red Chillies – 1

Curry leaves – a sprig

Turmeric Powder – 1/2 tsp

Salt – to taste

Curry Powder (recipe provided elsewhere) – 1 Tbsp


Smoke the raw banana on open gas flame. If that option is not available, you can grill the banana.

When blackened, removed from the flame & peel.

Shred the banana

I a pan, add oil. Once hot, add mustard seeds & let it crackle.

Then, add urad dal & fry till golden brown.

Next add, hing, red chillies followed by curry leaves.

add the banana. Then, salt & turmeric powder.

Finally add curry powder.

Cook until there’s no moisture & the podi is crispy.

Note: the curry will become crispy if made in a non-stick pan.

Milagu Kuzhambu (spicy peppercorn curry) – Vegan


Small ball      Tamarind without seeds

To Taste          Salt

½ tsp               Mustard Seeds to season

1 tsp                 Black Peppercorns

6 to 7               Dried Red Chillies

1 tsp                 Urad Dhal

1 tsp                Channa Dhal

½ tsp              Jeera

2 tsp               Dhania/Coriander Seeds

¼ tsp             Asafoetida/Perungayam

4 sprigs         Curry Leaves

7 to 8 tsps    Oil

In little oil, fry Peppercorns, Chillies, Channa dhal, Urad Dhal, Coriander/dhania & Cumin/Jeera seeds.

Then, add Curry Leaves & Asafoetida.

In a blender, add the fried things, along with Salt & Tamarind.

Once coarsely ground, add water to it to make a smooth paste.

Add the rest of oil to the kadai & then add Mustard Seeds & little Urad Dhal to season.

Then, pour the ground paste to it & pour more water & let it boil in slow fire until the mixture becomes a thick paste.

This will last for about a week in the Fridge.