Monthly Archives: September 2015

Yeral Vazhaikai Kulambu / Prawn Plantain Curry


Prawn when combined fee veggies, gives a delicious flavor and taste. I have also shared few of the recipes, and now this with prawn and Vazhaikkai / Plantain (unripen banana). I have induced plenty of garlic in this curry to add more flavor. This is one of the most common dish in my hometown (Tuticorin). Also you can attempt this recipe, when there few prawns with you.

Do check out my seafood recipes in this link:

A perfect combination with steamed rice as lunch. Let us move on to the recipe…

Prawn Plantain Curry / Yera Valakkai Kulambu

Prawn Plantain Curry / Yera Valakkai Kulambu


  • Vazhaikkai / Plantain – 1 no
  • Prawns / Shrimps – ¼ kg
  • Onions – 2 nos
  • Tomato – 1 no
  • Garlic – 10 cloves
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 2 ¼ tsp
  • Methi / Fenugreek / Vendayam seeds – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 ½ tsp
  • Coriander powder – 1 tsp
  • Coconut (grated) – 2 tbsp
  • Salt to taste
  • Oil – 3 tsp


  • Clean the prawns and keep it aside.
  • Peel and chop the plantain / Vazhaikai into cubes (medium size) and soak them in water to avoid decolorising.
  • Peel and finely chop the onions and garlic, also finely chop the tomatoes into pieces.
  • Grind coconut and 2 tsp of cumin seeds to a fine paste by adding little water.
  • Heat oil in a kadhai, add in the mustard, methi and leftover cumin seeds and curry leaves, wait until they crackle.
  • Add in the onions and garlic, cook until the onions turn golden brown.
  • Add in the tomatoes and cook until the turn mushy.
  • Add in the plantain/vazhaikai along with turmeric, chili, coriander, cumin powder, ground coconut masala and salt. Cook until the raw smell goes off.
  • Pour in a cup of water, cover and let the plantain get cooked.
  • Remove the lid when the plantain is almost done, add in the prawns, give a stir and cover with lid, until the prawns are cooked.
  • Remove the lid when the prawns are cooked, and keep in low flame, until it comes to the semi-thick consistency.

Serve hot with steamed rice.



Ulunda Vadai / Fritters


Vadai / Fritters is one of the most common or traditional food among Tamilians. Vadai is prepared on all occasions and so it is been the must in the festive dishes list. Vadai is available in all nook and corner streets of Tamilnadu in Tea shops and also comes under street food list.

Vadai can be served as breakfast and snacks. There are many varieties of fritters among all those varieties, this Blackgram / Ulunda paruppu / Urad dal Vadai is the most common. It’s been prepared in by all south Indian families. It is easy and simple recipe, but it taste good only when it comes to the perfection else it would be a disaster.

Two important things where people suffer in preparing this vadai are making holes in the middle and the consistency of vadai batter. Most of the people feel difficult to make hole in the centre and few confuse with the batter. Let me share the recipe along with the tips…


  • Whole White Blackgram / Ulundam Paruppu / Urad dal – 1 cup
  • Onions – 1 ½ nos
  • Black Pepper – ½ tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – two sprigs
  • Salt to taste
  • Oil for deep frying

Making of Ulunda Vadai / Lentil fritters –


  • Soak the urad dal/ulundam paruppu/blackgram in water for 2 to 3 hrs (more it soaks the batter becomes more fluffy).
  • Drain the soaked urad dal and grind them in mixer by sprinkling little water, only when it gets struck.
  • When it’s almost ground, Add in the black pepper, cumin seeds and salt to the batter and grind them to fine paste.
  • Peel and finely chop the onions, also chop the curry leaves roughly.
  • Transfer the batter to a bowl, add in the chopped onions and curry leaves. Stir well with your hands.
  • Heat the oil in the kadai, Keep a small bowl of water near the batter.
  • Now dip your palm in the water and gently take a portion of batter, transfer it to your palm (where you dipped water), now place your index finger in the center of the batter and drag the hole to a big size.
  • Check for the oil, and gently drop it to the oil with your index finger.
  • Swap the side after 2 mins and cook both sides, remove the vadai, when it turns golden brown.

Serve hot. Goes out well with sambar and chutney.

Do check out other fritters recipes in this link:

Rasgulla / Sponge Rasgulla recipe / Easy rasgulla recipe – Diwali recipe


Rasgulla is a syrupy dessert popular in North-India and is traditionally offered as bhog to Goddess Lakshmi, at Jaganath Temple in Puri. It is made from ball shaped dumpling of Chhena and cooked in light syrup made of sugar.

Rasgulla is my all-time, I could remember very well in my childhood days my grand pa, use to get me rasagulla tins and we both sit and eat like anything. Wonder, why I haven’t tried this Rasgulla all these days. Now it’s time for Rasagulla, just like that I made it. I could never stop eating rasgulla, until the tin is empty 😛

Rasgulla is very simple, easy and less time consuming (15 mins) only when you have paneer. It just takes 40 mins to prepare paneer and then rasgullas. Never wait, a must try and a simple recipe. Let us move on to the recipe…

Do check out my Home-made Paneer in this link:

Do check out my Dessert recipes in this link:


  • Paneer – 200 gms
  • Sugar – 4 tbsp
  • Water – 1 litre
  • Maida / All Purpose flour – 2 tsp


  • Bring the paneer to room temperature, if its store bought keep it in warm water for 10 mins.
  • Crumble the paneer and then knead them well with your palms and roll it to a dough.
  • Take small portions of paneer, roll them to balls and keep it aside.
  • Meanwhile, boil the water along with sugar in a thick bottomed sauce pan and let it boil.
  • Drop the paneer balls gently to the boiling water.
  • Cover with the lid and allow it to boil for few mins (5 mins).
  • Mix all-purpose flour with a tbsp. of water to a paste, remove the lid and sprinkle the paste over the boiling water, cover again with the lid and let it boil for another 5 to 10 mins.
  • Remove the rasgullas to a bowl along with the sugar syrup.

Serve at room temperature.

Note: Sprinkling water mixed with all-purpose flour is to bring rasgullas fluffy and soft. I have used home-made paneer for preparing this Rasgullas.