Curd Rice


If Dal Chaawal can satisfy the North Indian Soul (it is actually comfort for any Indian soul :-) ), then Curd Rice is the ultimate comfort food for a South Indian Soul.
Most South Indian kids grow up on eating curd rice and definitely that sets the stage for a love for this simple yet satisfying dish.
In Tirupathi, Andhra Pradesh, which is home to Lord Venkateshwara or Balaji, one of the richest Gods of Hindu Mythology, this curd rice or “Daddojanam” as it is called in “Telugu” is served as Prasaad to devotees. If you have been to Tirupathi and know what I am talking about then you will definitely share my feelings. That soft, warm rice, seasoned to perfection and mixed with fresh curd and fresh butter is something to die for!! Not only do we go to see Balaji, we definitely go to Tirupathi to not miss the Prasaad :-P

We at home love this curd rice. My kids call it “Seasoned curd rice” and is perfect for any meal. I usually serve it as part of a full meal or sometimes just on its own. It is not only comforting but is also very cooling and satisfying.

Delicious Curd Rice served with homemade Lime Pickle. If this is not bliss then what is :-P

Delicious Curd Rice served with homemade Lime Pickle. If this is not bliss then what is :-)

You will need:
Cooked Rice – 1 cup
Homemade Curds (Homemade plain yogurt) – 2 to 3 cups
Salt to taste
Chopped Cilantro for Garnishing

For Seasoning:
Hing or Asafoetida – a pinch
1/2 tsp Mustard seeds
1/4 tsp Cumin or Jeera
1/2 tsp Urad dal
Grated ginger – 1/4 tsp
1 Dry red chilli – broken
1 Green chilli – Chopped fine
Curry leaves

1. Cook the rice in a electric rice cooker or pressure cooker. Cool. With your hand mash the rice slightly. Add salt, mix well and keep aside.

DSC_04042. In a pan, heat 2 tbsp oil. Add the seasoning ingredients one at a time. When the mustard splutters, add the dals and hing. Allow the dals to turn golden brown, then add the remaining seasoning ingredients and fry for a minute.

DSC_04053. Add this seasoning to the cooked, mashed rice.

DSC_04064. Mix well, add chopped cilantro and mix.

DSC_04085. Add the curds and mix well.

DSC_04096. Serve cold with pickle on the side. Delicious curd rice is ready!!

Yummy Curd Rice is ready!!

Yummy Curd Rice is ready!!

1. You can add chopped green grapes while mixing the the curds. This is very delicious too.
2. You can add pomegranate seeds into the curd rice.
3. Some people like to add finely chopped cucumber.
4. Some people even like to add sour cream to the curd rice, though i prefer not to.
5. If you have fresh home made butter, you can add 1 tsp of fresh butter to the curd rice and mix.

Here I have served Yummy Curd rice as part of a meal with Puri (Deep fried Bread) and Tomato Moong Saagu – my favorite combination for Puris. Recipe for Tomato Moong Dal Saagu here.

Puris, Tomato Moong Dal Saagu, Curd Rice with Lime Pickle.

Puris, Tomato Moong Dal Saagu, Curd Rice with Lime Pickle.

Hope you have enjoyed my post!! Thank you for stopping by, Happy Cooking!!

Dal Chaawal – Comfort food for the Indian Soul


A simple Dal chaawal aka Rice and Lentil curry lunch or dinner is comfort food to the Indian soul. This simple Masoor Dal Tadka (Seasoned Dal made out of Orange Lentils) is by far the tastiest dal I make. We love this dal at home!!
Masoor Dal or Masur Lentils is a tiny orange lentil that is actually called “Poor man’s Dal” since it is the cheapest of the dals. More popular in the north than the south, I make this dal at least once a week since it is simple, quick to put together and the kids will eat it without complaints.

Masoor Dal Tadka with Rice and a yummy salad of Moong sprouts and cucumber

Masoor Dal Tadka with Rice and a yummy salad of Moong sprouts and cucumber

You will need:
1 Cup Masoor Dal – Wash and Soak for 10 minutes in water
2 small cloves Garlic – Peeled and Washed
4 Green chillies – Wash and Chop
1 Medium Onion – Peel, Wash and Chop fine
1 Small Tomato – Wash and Chop fine
1/2 tsp Turmeric Powder
1/4 tsp Curry powder
Salt to taste

For Seasoning:
2 tbsp Ghee
1/2 tsp Cumin or Jeera
Hing or Asafoetida

1. Wash and soak the dal for 10 minutes. This makes the dal cook more evenly.
2. Then place the dal in a pressure pan, add the peeled garlic, 1/2 of the chopped green chillies, turmeric powder and about 3 cups water and pressure cook for just about 1 whistle. This dal cooks fast and it is tasty when the grains are somewhat separate. I usually cook just about 1 whistle and turn off the stove before the 1st whistle. This cooks the dal perfectly. Cool the pressure pan/cooker.
3. Chop the onions, tomato etc.
4. Heat the ghee (or oil) in a small pan. When it is hot season with cumin and hing.
5. Add the chopped onions and the remaining green chillies. Fry for 2 minutes. Then add the chopped tomatoes. Add a pinch of salt and turmeric powder. Saute until mushy.
6. Add the curry powder and add this seasoning to the cooked dal.
7. Add salt to the dal and 1/2 cup of water if needed.
8. Boil this dal for about 5 minutes until well blended.
9. Garnish with chopped cilantro and serve hot with rice and ghee.

Delicious Masoor Dal and Rice served with salad

Delicious Masoor Dal and Rice served with salad

Sprouted Moong and Cucumber Salad

Sprouted Moong and Cucumber Salad

Sprouted Moong and Cucumber Salad

You will need:
1 cup sprouted Whole Moong
Soak the Whole Moong overnight, drain and keep covered in a sprouter or tie the soaked whole moong in a muslin cloth or kitchen towel and place in a warm place. The sprouts should be ready in about 8 hours. These can be stored in the refrigerator for up to an week.
1 Small Cucumber – Wash and Chop into cubes
1 Green chilli – Wash and Chop fine
Chopped Cilantro
Salt to taste
1 tsp Lime juice

Combine all of the above, mix well and serve cold.


South Indian style Poha


Poha or seasoned flattened rice is a very popular breakfast in different parts of India. Depending on where you eat this breakfast dish you will notice a slight difference in taste. The Maharashtrian  poha and the Indori style poha are super famous. A lesser known fact is that poha is also very popular in Karnataka.
We make poha at home almost every weekend, it is a favorite with my family.
Also called a avalakki uppit  in Kannada, this recipe is simple and quick to make.


You will need:
1 cup poha or flattened rice – wash thoroughly  with water twice. Soak in just enough water and keep aside until well soaked.
1 onion chopped fine
4 green chilies chopped fine
1/2 turmeric powder
Curry leaves
1 tsp Ginger grated (optional)
Cilantro and coconut for garnishing
Lime juice of half a lime
Salt to taste
Seasoning: mustard seeds, urad dal, channa dal, peanuts and hing or asafoetida
3 tbsp oil


1. Wash and soak the poha in just enough water and keep aside. Allow the poha to absorb all the water.


2. Heat oil in a pan. Season with mustard seeds and peanuts. When the peanuts are golden brown add the dals and fry. When the dals.

image3. When the dals turn golden, add the curry leaves and chopped chillies and onions. Saute until translucent.

image4. Add the turmeric powder, soaked poha ( ensure that it is dry and there is no water). Add salt and mix well.

image5. Add lime juice, grated coconut and chopped cilantro and mix well.

image6. Serve hot topped with sev or without..



Leaving you lovely readers with pictures of my Varalakshmi pooja.


Thanks for stopping by.

Vermicelli Upma


Another South Indian style quick fix breakfast dish, this Vermicelli Upma takes under 10 minutes to make. I make all these dishes sometimes even during the evening for a quick snack or an early dinner. My friends here love to drop by my home because they know I can whip up some quick upma variety and make them a hot cup of filter coffee anytime :-P

Delicious Vermicelli Upma

Delicious Vermicelli Upma

You will need: (Serves 2)
Vermicelli – 1 1/2 cups (or 3 handfuls) – I use Anil brand (but even Bambino or any brand works fine)

DSC_0265Water – 3 cups
Onions – 1 Medium – Peel, Wash and Chop fine
Tomato – 1 Small – Wash and Chop fine
Green Chillies – 3 – Wash and Chop fine
Curry leaves – few

For Seasoning:
3 tbsp Oil
1/2 tsp Mustard seeds
1 tsp channa dal
1 tsp Urad dal
Hing/Asafoetida – a pinch

For Garnishing:
Fresh Cilantro / Coriander Leaves – Wash and chop fine
Fresh grated coconut – 2 tbsp

1. Chop the onions, tomatoes and chillies.

DSC_02642. In a saucepan boil the water.

DSC_02673. Meanwhile, in a pan, heat the oil and season with hing, mustard seeds, channa dal and urad dal. Allow the dals to turn golden brown.

DSC_02704. Add the chopped onions, green chillies and curry leaves and saute until onions are tender and golden brown.

DSC_02725. Then add the chopped tomatoes and a pinch of salt and saute until mushy for 2 minutes.

DSC_0273DSC_02746. Add the vermicelli and mix well until slightly roasted. Add salt and mix.

DSC_0266DSC_02767. Add the hot boiling water until it just covers the vermicelli and cook covered until all water evaporates.

DSC_0277DSC_02798. Garnish with chopped cilantro and grated coconut and serve hot.


Tasty and Delicious Vermicelli Upma Ready!!

Tasty and Delicious Vermicelli Upma Ready!!

Thanks for stopping by!!



If you are from Bangalore and do not live there anymore then most likely you absolutely miss eating this Iyengar’s Bakery style “Sandwich”. A very popular quick snack, this sandwich can satisfy hunger pangs in a jiffy! Not to mention that it is so light on the pocket… This simple sandwich can be eaten anytime of the day i.e Breakfast, Evening snack, Lunch box for kids or sometimes I even serve it for a quick light dinner!! So simple to put together, you cannot go wrong with this!!

DSC_0310You will need (Serves 1):
2 Small Onions/Shallots – Peel, wash and chop thin slices lengthwise
1 Small Tomato – Wash and chop into cubes
1 Green chilli – Wash and chop fine
Fresh coriander/Cilantro – Chop fine
2 tsp Oil
Salt to taste
1/4 tsp Turmeric Powder
1/4 tsp Red Chilli powder / Curry Powder / Sambar Powder (use any one of these, just adds flavor)
Bread – 2 slices

1. Chop all veggies and keep ready.

DSC_02932. In a pan heat the oil. For this recipe, stove needs to be on medium to high heat. Add the chopped onions, tomatoes and green chillies all at once. Saute on high. Add turmeric powder.

DSC_02943. Add Chilli powder/ Curry powder and salt and saute for 3 to 5 minutes.


DSC_02964. Mix well. Add chopped cilantro and mix. Turn of the stove.


Onion/Tomato Spread

Onion/Tomato Spread

6. Meanwhile toast the bread slices with just a little butter on both sides until golden brown. Spread the above onion-tomato mixture on one slice.

DSC_03047. Spread on the other slice and serve both as open sandwiches.

DSC_0310Delicious Iyengar’s Bakery style Sandwich is ready to be served!!

I am also very pleased to share that I am guest writing for Entree to Dessert This wonderful blog by this very enterprising young woman – Sukanya Saha.. a lovely lady with a passion for food! Do check her website out.

It’s amazing how we meet people on this journey called Life. I have met so many wonderful people over the years some through this blog and now lately on Instagram. Wonderful stories and connections! Life is made up of these short memories! 

If you are on Instagram do check me out at Instagram handle –  lathakishore

Facebook – Latha’s Masalamagic

Cheers and thanks for stopping by!!

Mint Onion Paratas


When you are bored of the regular Rotis/Chapathis these Mint Onion Paratas are a welcome change. This recipe is a good way to combine Mint in your everyday food.These are so delicious you can just roll it up and eat them without any sides :-)

Delicious Mint Onion Paratas

Delicious Mint Onion Paratas

You will need:
3 cups Whole Wheat Flour/ Atta – I have used Multigrain Atta here
1.5 tsp Red Chilli Powder
1 tsp Dhaniya Powder
1/2 tsp Turmeric Powder
1 tsp coarsely powder Cumin seeds or Jeera
1 cup Fresh Mint Leaves – Washed and chopped fine
1 Medium Onion – Chopped Fine
Salt to taste

1. Take the Whole Wheat Flour/ Atta and all the dry powder in a mixing bowl.

DSC_00032. Add the chopped mint and chopped onions.

DSC_00043. Mix well. Mix into a soft pliable dough by adding water little at a time. The onions and salt combined will leave some water, so ensure you add just enough water as needed while mixing. If the dough seems too soft add some dry whole wheat flour/atta.Mix well and keep aside.

DSC_00074. Roll into Paratas / Rotis. You may fold and roll out into layered Paratas to make the Paratas layered and soft. Heat a griddle/tava, roast the Paratas by spreading little oil on both sides until golden brown. Serve with a Curry as desired. You can also serve with curds/plain yogurt and a pickle.

Flaky and Delicious Mint Onion Paratas.  Here Served with a Cauliflower Potato Curry and some juicy pickled onions.

Flaky and Delicious Mint Onion Paratas.
Here Served with a Cauliflower Potato Curry and some juicy pickled onions.

Hope you enjoyed this recipe. If you do try it out, please let me know your feedback. Hearing from readers is a great motivation for humble bloggers :-)

Have a great day!!

Moong Spinach Curry and a Healthy meal


We eat Rotis/chapathis in my home on a daily basis. It is our staple dinner on most nights. Over the years to make it more interesting and to ensure my kids eat their dinner well, I have learnt and innovated so many side dishes or curries. I am sure you would agree with me that an interesting or flavorful sabji would make your chapathi dinner delicious :-)

This curry is one such innovation in my kitchen. It is an interesting blend of whole moong or whole mung beans, spinach and spices. I typically use Chinese Spinach also Amaranth Greens or “Thotakura” / “Dantina Soppu” / “Tandulto” / “Thandu Keerai”. But you can also use regular spinach/palak and this curry will taste just as good.

Delicious Moong Spinach Sabji

Delicious Moong Spinach Sabji

You will need:
1 cup Whole Green Moong
1 bunch Amaranth Greens or Chinese Spinach – Wash and chop fine
1 Medium Onion – Chop fine
1 Medium Tomato – Chop into cubes
1 small piece ginger – grated
1 Garlic – grated (optional)
3 green chillies – Chopped lengthwise
1 tsp Curry Powder or Sambar Powder
1/2 tsp Turmeric Powder
1 tbsp grated fresh coconut (optional)
Salt to taste
To Season: Oil, Hing, Mustard seeds, cumin seeds

1. In a microwave safe dish, place the whole green moong and microwave for 1 minute until slightly roasted. Wash. Place in a pressure cooker or pressure pan, add enough water and 1/4 tsp turmeric powder and cook for 3 to 4 whistles. Cool
2. Meanwhile chop all veggies and keep aside.
3. In a pan, heat oil. Add mustard seeds, cumin seeds and hing/asafoetida. Allow to splutter.
4. Add the chopped onions, green chillies and grated ginger-garlic and saute until the onions are golden brown.
5. Add chopped tomatoes, turmeric powder and a pinch of salt and saute well until tomatoes are mushy.
6.To this add the chopped spinach, curry powder or sambar powder and saute. Then add about 1 cup water and cook covered until the spinach is cooked for about 8 to 10 minutes.
7. Then add the cooked whole green moong. Add any moong water also. Do not discard.
8. Add salt if needed and allow to cook for 5 to 10 minutes until the curry comes together.
9. Add grated coconut and mix well.
10. Serve hot with Rotis.

Delicious and flavorful whole moong and spinach curry served with Rotis

Delicious and flavorful whole green moong and spinach curry served with Rotis

And a complete meal :-) Rotis with Whole moong and spinach curry and an asian vegetable salad for lunch

And a complete meal :-) Rotis with Whole moong and spinach curry and an asian vegetable salad for lunch

Thank you for stopping by!