Tag Archives: thamizhar unnavu

Cucumber Fruit Sharbat


As my friend was to Trichy, he got me this (Cucumber Fruit/Vellaripazham/Puttupazham) fruit. I couldn’t take the full picture of this cucumber fruit as it was bursted. Being a food blogger and a recipe developer, nowadays my friends use to get something may be a special or something new and fully related to the food and suggest me to develop a recipe, it may be from their hometown or happens even there are on touring. When they have completely a different food with unique taste, they collect the details of the food and keep me updated about those food and suggest to create depending on it. Having people who support us in my each and every move may be a passion or profession is like a boon – Feeling Blessed.

Cucumber Fruit commonly known as Vellari pazham or Puttu pazham. These fruits one of the seasonal fruits, you get to see these fruits in every nook and corner streets of Tamil Nadu. During my childhood, my mom use to get this fruit, peel of the skin and sprinkle sugar over the fruit and leave it as such for some 30 mins, after that we get to eat these fruits. It would be heavenly, not only in taste but also its very healthy and a best coolant for summer.

A perfect coolant for this summer, give a try or you need to wait until next summer. Let us move on to the recipe…

Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/

Preparing Time – 20 mins

Yields – 3 to 4 person

1 Cup – 160 ml (regular rice cooker cup)

Cucumber Fruit Sharbhat

Cucumber Fruit Sharbhat


  • Cucumber Fruit – 3 cup
  • Nannari Syrup – 4 tsp
  • Salt – a pinch


  • Peel the skin of cucumber and keep the cucumber in a wide mouth bowl.
  • Roughly mash the cucumber with a fork.
  • Pour in the nannari syrup and sprinkle a pinch of salt, give a stir, and let it rest for 10 mins.

Serve immediately.


Venn Pongal Recipe / How to make Ven pongal / Khara Pongal recipe – Thai pongal recipes


Venn Pongal is a traditional SouthIndian breakfast dish. It is very easy and quick to prepare. The flavor of ghee with pepper is the unique taste of pongal. The shine and smell of ghee in pongal will tempt everyone towards Pongal.  It is served with Tiffin Sambhar, Chutney.

Do check out my other breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/ and pongal recipes in this link: https://madraasi.com/2015/01/14/pongal-recipes-wish-you-all-a-happy-pongal-with-madraasi/

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Ven Pongal / Venn Pongal / Khara Pongal / Spicy Pongal


  • Raw rice – 2 cups
  • Split Moong dal – 1 cup
  • Ghee – 1 ½ tbsp
  • Peppercorns – 15 nos
  • Cumin seeds – 1 ½ tsp
  • Water – 6 cups
  • Salt to taste
  • Curry leaves – a strand

Making of Venn Pongal / Ven Pongal / Khara Pongal / Spicy Pongal:


  • Take rice and dal together in a bowl. Rinse them very well.
  • Drain them completely.
  • Crush peppercorns and cumin seeds.
  • Heat oil in kadai or pressure cooker.
  • Pour ghee and put the peppercorns, cumin seeds and curry leaves. Wait till they crackle.
  • Put the drained rice and dal. Fry them till the raw smell goes off.
  • Pour water and add salt. .
  • Stir them well, bring it to boil and cover and cook or pressure-cook for 3 to 4 whistles.
  • Remove the lid and mash the rice with a spoon.
  • Drizzle little ghee/clarified butter over the ven pongal.

Serve hot with Sambar and Coconut chutney.