Ani’s Kids Recipe,South Indian samayal & Tips!
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Just to share with you………….

I love “santhakai” which is also called as iddiyappam in many places. The traditional way of making it includes a lot of process. Now a days we are getting frozen Idiappam in Indian groceries in US. But for those where Indian Groceries are nearby they can try the sevai (anothername) using rice noodles.

In my place and also in my neighbouring places (coimbatore, erode, salem) ” Santhagai ” has one particular  importance.   After marriage when the guy (mappillai) comes to his in-laws place (mamiyar vedu) for the first time that time in-laws have to make idiappam as first food . We use a special tool/utensil for this. I will upload that picture later.  Idiapam maker has a tumbler shaped place with tiny holes where you need to put  idles (made out of only rice flour) and there will a screw type press which presses the idli when you start screwing.   This process makes rice noodles to come out of idlis like how the water comes in shower.   Many has the belief that while pressing (which make some sounds) they  think all the thirusti’s (bad eyes on the couple) will go away.  This is what I have heard from grandma’s. There might be some other reasons too.

This Idiyappam is my all time favorite.  Last week I saw rice noodles in H-mart and I thought why I can’t I try this like idiyappam so I bought and tried it.   Almost 80% close in taste to Santhagai.   You can try that too.

Tomato Rice Noodles



Note: I am not mentioning the amount since it deponds on the amount of rice noodles you have taken.  Another reason is Rice noodles are available in different size packets.

1.  Rice noodles  as needed
2.  Oil – 3 tsp
3.  Mustard seeds –  little
4.  Urud dal/channa dal –  little
5.  Curry  & Corriander leaves -little
6.  Green chilli (chopped)
7.  Onion  (chopped) (more onions gives more taste)
8.  Red chilli powder
9.  Turmeric powder
10. Tomato  (atleast 4 tomatoes or one hunts diced tomato tin for 2 persons quantity)
11.  Salt as needed


1.  Break the noodles  into small pieces  othewise it will be too tough for mixing.

2.  Soak the rice noodles in water for 5 mins.  Once you feel that its soft drain the water and steam cook in idli maker till soft.  Moslty 5 mins will be enough.

3.  Heat wide mouthed pan.   Add oil and temper mustard seeds, Urudal /channa dal, curry leaves and corriander leaves.

4.  Add the chopped onions and green chilli (may be 1 or 2).   Let it fry.

5.  Blend the tomato roughly (may be 5 seconds so that there will be some little tomato pieces).  Don’t  make as fine paste.

6.  Now add the coarsly blended tomato.

7.  Add turmeric and red chilli powder (remember that you add green chilli too)  and needed salt and let it cook for 5 mins.

8.  If needed sprinkle little water (Mostly not needed).

9.  Now add the steamed rice noodles and mix well together . Now your sevai is ready to serve.


You can try curd sevai, lemon sevai, vegetable sevai, coconut sevai etc . Try in the way how to make that variety rices but instead of rice add the steamed rice noodles because this this how we do curd idiyappam,  lemon idiyappam , mixed vegetable idyappam and coconut idiyappam.

You can sprinkle fried cashew nuts if you are making for parties and get-togethers.

Just to share with you….

Vinayagar chaturthi is celebrated as the birthday of Lord Ganesha. Vinayagar Chaturthi is grandly celebrated in India.Lord Ganesha /Vinayagar is the Son of  Lord Shiva and Parvati.  The festival Vinayaka Chaturthi is an occasion or a day on which Lord Ganesha makes his presence on earth for all his devotees.  Whenever we remember “Vinayagar chathurthi ” /”Ganesh chathurthi” the first thing comes in our mind is “KOLUKKATAI”.  There are different types of Kolukkattai’s (both sewwt and mirchi)  but we used to make this kara kolukkati always at my home.  This can be eaten as tiffin as well as snack too.

 Ready for cooking






1.  Idli rice  –  2  cups

2.  Coconut grated  -  1/2 cup

3.  Salt  - to taste

4.  Oil  -  2 tsps

5.  Mustard seeds  -  1 tsp

6.  Curry and corriander leaves

7.  Channa dal/kadalaparuppu  -  1/2 tsp

8.  Urudal – 1/2 tsp

9.  Green Chillies  - 5

10.  Onion medium size  -  1


1.  Soak the rice for minimum of  2 hours and grind it into a thick coarse batter with salt (thick and close to rava consistency so that you can make shapes).
2.  Chop the onions, chillies, curry leaves and coriander leaves.
3.  Heat the pan with oil.   Temper the mustard seeds, channa dal & urud dal.  When it starts spluttering, add the onions, chillies and curry/corriander leaves.
4.  Fry for few minutes and add the grated coconut.
5.  To this add the  grinded batter  and mix well.  Add salt if needed.
6.  Then add the coriander leaves and mix well.
7.  Now make them into small oval shape balls  and steam it in a idli pot / cooker for 10-15 minutes


Some of the variations you can try are :

You can replace green chillies with red chillies.  The chillies can be grinded along with the rice if you have kids at home.

Instead of grated coconut you can cut the cocount into very small pieces and grind along with rice OR you can add the finely chopped pieces to the batter directly.

Just to share with you….

This Palak rice is my very own recipe.  Two days back I tried this recipe.   It is a hybrid of Kadancha keerai and keerai portal.  This came out very well.

Palak rice




For  rice

1.  Basmathi rice – 1 cup (can use other rices too)
2.  Chopped spinach – 3 cups
3.  Green chillis -  2 to 3
4.  Turmeric powder – 1/4 tsp
5.  Onion -1  /4 roughly chopped
6.  Oil -1 tsp
7.  Pattai, kirambu (cinnamon,cloves) – 1 each


To fry seperately

1.  Mustard seeds – 1/4 tsp
2.  Curry leaves
3.  Urud dhal – 1 tsp
4.  Channa dhal – 1 tsp
5.  Red chilli -2
6.  Onion smal size -1
7.  salt as needed


1.  Soak Basmathi rice in water for 15 mins.  This will make your rice longer/lengthier.
2.  Take chopped spinach, green chillies and onion in bowl with little water.   Microwave or cook in vessel for 3-4 mins.
3.  Grind this into fine paste with little turmeric powder and little salt.
4.  Heat the pressure cooker.  Heat one tsp of oil.  Add cinnamon, cloves then add the grinded paste.  To this add drained rice and add required amount of water and cook this as usual.  For Basmathi rice, for 1 cup rice add only one cup of water since the grinded paste will make another cup.
5.  Mean while take tawa.   Add 2 tsp of oil.  Add Mustard seeds when it splutter add the urud dal,channa dal and curry leaves.  Let it turns golden brown.
6.  Now add the chopped onions,Redchilli and the chopped spinach  (more spinach gives more taste, minium 3-4 cups need).   Add little salt for this (remember you have add little for rice).
7.  Let if fry well.   Once the rice is done let it cool and then add into this mixture.   Don’t add hot rice and mix all the grains will break and gets mashed.


1.  Why we are grinding half is to get nice color and flavour for rice.  The other half which we are frying gives great look .
2.  You can also add little coconut milk (say instead of 1 cup water you can add 1/2 cup coconut milk and 1/2 cup water).
3.  You can add whole milk too instead of coconut milk.

Just to share with you….

Quite interesting thing about this Medthu vada/Urad dhal vada is the same thing can be used as starter/Appitizer and dessert with little variation.  If it is a plain vada or sambar vada then it is used for starter.  If put in Dahi/Yogurt/ Curd then it will be dahi vada and can be dessert.   Let us see how to make this Dahi vada.

Dahi vada



1.  Medhu vadas  -  5
2.  Curd  -  1 cup
3.  Green chilli  -  2
4.  Corriander leaves  -  1 tsp
5.  Sombu – 1/4  tsp
6.  Salt – a s needed

For tempering

1.  Musturd seeds – 1/4 tsp
2.  Oil- 1 tsp
3.  Dry red chilli – 1
4.  Curry leaves -little


1.  Click on the Methu vada  for Meduvada preparation.
2.  Take corriander leaves, green chillies and sombu  and grind this into fine paste by adding little water.
3.  Take the curd beat well then add the grinded paste and little salt.   Now your curd is ready.
4.  Boil little water and switch off the stove.  Put the vada’s in hot water.  Take out immediately and squeeze out the water by pressing vada between two palms.   Now add this vada into the curd.
5.  keep it in fridge.   Before serving, temper mustard seeds, curryleaves and redchilli and add to the Dahi vada.  Mix it well and then serve.


1.  Don’t transfer vadas directly into curd it will not  absord curd inside.
2.  If  you don’t want chilli hotness avoid grinding chilli.
3.  While serving garnish with chopped cilantro, carrots, boondi, chat masala or red chili powder as per your taste.
4.  If the curd it too thick add little water while beating.

Just to share with you………..

I like ulunthu vadai a lot.  I still remember whenever I am back home from college or going from home to college I will wait for dindugal. I have to go to Trichy for my college.  I have to go via Palani-dindugal and trichy. The bus will stop for 10 mins there. So I used to go and get Urudal vada in one of the shops there. I forgot the shops name. There you will get a very very big Urudal vada. the siae will be equalivalent to 3 idlis or I can say like kushbu idli.

Doyou know how I got to know that shop? One time an old couple was travelling with me from Trichy all the way to Palani (4 hrs journey in bus). When the bus reached Dindugal  the old man went outside (it was almost 2 ‘clock)  and came with yummy big vada’s. since i was sitting with them in same seat (3 -seater) he bought one for me too.  I said I don’t want but since they are like my grandparents and they also hesitate to eat leaving me I just took a bit .  It was so yummy (already its my favourite) and size ,look and feel was amazing. I haven’t seen urudal vada in that size anywhere.Also whenever I goto  my friend Sasi’s house her dad used to buy and keep the urudal vadas for me. I still remember those days. 

 In Tamilnadu pongal and meduvadai goes together . For pongal recipe click here The picture below has both type 1 and type 2 vadas. If you saok in curd that is dahi vada let see that recipe soon.

Ulunthu vadai




Ingredients for Type 1 :

  1.  Uad daal -1 cup
  2. Green chillies – 2
  3. Onion- 1 small
  4.  Ginger  – 1/2 tsp (Chopped)
  5. Pepper corns – 1 tsp
  6. Cumin seeds – 1 tsp
  7.  Salt
  8. Oil  for frying

Ingredients for Type 2:

  1.  Uad daal -1 cup
  2.  Ginger  – 1/2 tsp Chopped
  3. Pepper corns – 1 tsp
  4. Cumin seeds – 1 tsp
  5.  Salt
  6. Oil  for frying
    note : to the grinded paste all the ingredients if you are using type 2 ingredients


  1. Soak the   urudal in water for about one  hour. 
  2. Drain the water completely from soaked urad daal, add salt and grind it to a smooth paste. (Do not add water at all, just sprinkle water if needed also use grinder if you have).
  3. Cut the green chillies ,onion,ginger very finely and cut the curry leaves, corriander  into pieces .
  4. To ginded Urudal paste add all the other ingredients. Mix thoroughly and check for taste. Add more salt if necessary.
  5. Heat oil in a thick bottomed pan sufficient enough to deep fry.
  6. Check to make sure that the oil has reached the correct temperature, by putting in small amount of batter
    If there is a sound of a sizzle that means the oil is ready.
  7. Take about lemon size ball of the batter from the tips of your hands and put it in the deep fryer. Add about 4-5 depending on the size of the pan at the same time.
  8. Remove from oil, when done and continue the above for the remaining batter as well.


  • If you are using Mixie or blender or food processer to grind the Uruad dal you get the grinded paste in plae color . So, in that case mix the grinded paste well with hands for some time  so that it changes to white color instead of pale color.
  • If you feel batter is watery then add little rava/sooji abd little rice flour this makes your vad grispy and also the batter thick.
  • Adding little rava to the batter just before deep frying make vadas more crispy.
  • If you don’t get the proper shape don’t worry just make bonda’s out of it.
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