Gongura Pulihora – Sorrel Leaves Rice

Gongura PulihoraDo you love tangy, spicy and aromatic yet easy to make One Pot Recipes??? Then try out this Gongura Pulihora instead of regular rice dishes you will LOVE it to the core!







Serves – 2 adults
Preparation time – 5 mins
Cooking time – 25 mins

  • Raw Basmathi Rice (wash, drain, soak for 30 mins in fresh water , cook using 1 1/2 Cup of water ) – 1 Cup
  • Sorrel Leaves (stalks removed, washed, dry) – 1 Cup tightly packed
  • Dry Red Chillies – 3 no
  • Green Chillies – 5 or to taste
  • Oil – 2 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Urid Dal – 2tsp
  •  Chanadal – 2 tsp
  • Asafoetida (hing) – generous pinch
  • Curry Leaves – 1 sprig
  • Turmeric Powder – 1/4 tsp
  • Salt – to taste
  • Dry Roasted Fenugreek Seeds – 15 no


  • In a pan add 1/2 cup of water and sorrel leaves. Cook for 8 mins or until sorrel leaves are wilted and soft.
  • Blend to a smooth paste. Crush fenugreek seeds to fine powder and set aside.
  • In another pan heat oil, season with mustard seeds, cumin seeds, chanadal, urid dal, asafoetida, powdered methi, dry red chillies,  green chillies, turmeric powder, curry leaves.
  • Fry for 30 secs. Add blended gongura puree and cook for 2 mins. Add salt.
  • Add seasoned gongura paste with the cooked rice and gently mix well until blended.
  • Serve immediately or enjoy it after 30 mins resting time for best tasting Pulihora.
  • Enjoy with papad.



Pongali is a very popular South Indian Breakfast Recipe. The simple seasoning to the soft dal and rice makes it a delicacy. Even a beginner can make it and enjoy!


Preparation time – 5 mins
Cooking time – 20 mins
Serves – 1

  • Moong Dal – (Split variety skinless) – 1/4 cup
  • Rice – 1/4 cup
  • Green chillies – to taste
  • Ginger (grated) – 1/2 tsp
  • Salt – to taste
  • Water – 1 Cup for pressure cooking and 1 1/2 cups for bringing the mixture to the right consistency


  • Oil – 2 Tbsp
  • Ghee (Clarified Butter) – 1 tsp
  • Mustard Seeds – 1/4 tsp
  • Cumin Seeds – 1/4 tsp
  • Dry Red Chilli WHole – 2 no
  • Asafoetida – pinch
  • Cashews (chopped)  – 2 Tbsp
  • Peppercorns (slightly crushed) – 5 no
  • Curry Leaves – 1 sprig
  • Turmeric powder – pinch
  • Cilantro (chopped) – 1 Tbsp

Procedure :

Wash the dal and rice together, drain and add fresh water and add ginger, green chillies and pressure cook for 3 whistles.

Meanwhile make every thing ready for seasoning like chopping up curry leaves and cilantro. Also bring all seasoning ingredients together and keep them ready.

Once the dal and rice are cooked, if you like you can mash up little bit or leave it as is and add water to bring it to right consistency. Keep in mind that the mixture thickens once it sits on the couter for a while. So try to keep it little loose than what you want it to be. I like to add 1 and 1/2 cups of water and bring it to boil.

While the mixture comes to a boil, heat up the oil, ghee, add the mustard seeds to the hot oil, allow to pop then add cumin seeds, red chilli whole, hing, cashews, curry leaves peppercorns and cilantro. Immediately add this seasoning into the boiling dal and cook for a min. Serve with peanut tamarind chutney or coconut chutney, sambar.


Ginger Chutney – Allam Pachadi for Pesarattu

Allam PachadiAllam Pachadi is a spicy accompaniment usually served with Pesarattu which is Andhra’s popular breakfast recipe. Ginger Chutney is made with ginger, dry red chillies, curry leaves, tamarind. One can enjoy this chutney with hot steamed rice or curd rice.






Serves – 4
Preparation time – 5 mins
Cooking time – 10 mins

  • Tamarind Juice – extracted from big lime size ball.
  • Jaggery – 1 1/2 Tbsp or to taste
  • Oil – 3 Tbsp
  • Dry Red Chillis – 12 no or to taste
  • Asafoetida (hing) – 1/4 tsp
  • Salt – to taste
  • Ginger (Chopped) – 1 Tbsp
  • Turmeric – 1/4 tsp
  • Cumin Seeds – 1/2 tsp
  • Mustard Seeds – 1 tsp
  • Fenugreek Seeds – 1/8 tsp
  • Urid Dal – 1 Tbsp
  • Curry Leaves – 2 Sprigs


  • Heat oil in medium pan. Add methi seeds, mustard seeds and allow them to pop completely.
  • Add Cumin Seeds, dry red chillies and fry till chillies become slightly dark.
  • Add turmeric powder, urid dal, ginger and fry for 15 secs.
  • Add Asafoetida, curry leaves and fry for 5 secs.
  • Remove the fried ingredients from the pan and cool completely.
  • In a blender add the tamarind pulp, jaggery,salt, fried ingredients and blend till smooth. (use water if required)
  • Serve with Pesarattu or any south Indian breakfast or plain steamed rice.


Mango Lassi – Indian Smoothie Video Recipe

Mango LassiMango Lassi is a refreshing Indian smoothie. Try my version of making Mango Lassi. I used combination of milk and yogurt to make it yummy!








Serves – 3
Preparation time – 5 mins
Cooking time – 5 mins

  • Mangoes – 2 medium
  • Yogurt – 1/2 cup
  • Milk – 1/2 Cup
  • Cardamom powder – 1/8 tsp (I didn’t use as my family doesn’t  prefer the flavor)
  • Ice Cubes – as required
  • Mint – for garnish


  • Remove the pulp from Mangoes.
  • Blend Mango pulp, cardamom powder, yogurt, milk, ice cubes till smooth and creamy.
  • Serve chilled with a sprig of mint.

Mysore Bonda – Quick Indian Snack Recipe

Mysore Bajji or Mysore Bonda is a popular South Indian recipe that can be had as breakfast or even as a quick snack. Simple ingredients and very little effort are required to make this utterly delicious snack.

Serves – 2 

Preparation time – 10 mins
Waiting time – 30 mins
Cooking time – 25 mins
Ingredients :


  • All purpose flour – 1 1/2 cups
  • Yogurt – 3/4 Cup
  • Green Chillies (finely chopped) – to taste
  • Onion (finely chopped) – 1 small
  • Salt- to taste
  • Ginger (grated) – 1 tsp
  • Cumin Seeds – 1tsp
  • Water – 1/4 cup
  • Lemon (squeeze) – Half
  • Cilantro – 2 Tbsp
  • Oil – for deep frying
  • Baking Soda – 1/4 tsp

Procedure :
In a mixing bowl add all the ingredients except oil to form a tight batter ( depending on the consistancy of yogurt you may or may not need water)

Cover it up and rest the batter for atleast 30 mins in a warm place. (I prefer to rest it in a preheated oven(180 F) turning the oven off)
After the resting time remove the batter and heat up the oil for deep frying and keep mixing the batter with your hands or spoon to incorporate additional air into the batter.Add the batter into the hot oil in the form of dumplings (lime size balls or mini balls) and fry them till golden brown all over on a medium heat.

Serve hot with as is or any chutney. Enjoy!!!


Feb 29

Paalakoora Pulusu Koora – Traditional Andhra Recipe under 15 mins

Paalakoora Pulusu Koora

Quick, easy and healthy Andhra recipe that can be made in under 15 mins and it taste divine when served with steamed rice and fresh cut onions on the side. Try this heavenly combination and enjoy with your family.   Click here to watch step by step of making this simple and yummy side dish …

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Feb 22

Dahi Kebab – Melt In Mouth Kebab

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Creamy, delicate and melt in mouth Dahi Kebab Recipe. Preparation time – 10 mins Cooking time – 30 mins Ingredients Hung Yogurt (Cold) – 250gms Paneer – 100 gas Cheese (grated) – 1/4 Cup  Brown Onions – 1/4 Cup Green Chillies – 5 or to taste Onion (finely chopped) – 1/4 Cup Cilantro (finely chopped) …

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Permanent link to this article: http://www.sruthiskitchen.com/2016/02/22/dahi-kebab-melt-in-mouth-kebab/

Nov 08

3 Badusha/ Balushahi Recipes- Diwali Special Dessert Recipe


Three interesting Balushahi varieties. Make these juicy Balushahi this Diwali and enjoy. Happy Diwali  Makes – 20 Badusha  Preparation time – 1 hr  Resting time – 1 hr   Process: For traditional Badusha: In a wide bowl,sift all purpose flour, baking powder, baking soda together. Make a well in the center and add curd, melted …

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Oct 22

Kaju Katli/ Kaju Barfi – Quick Indian Festive Dessert Recipe

Kaju Katli with title

Hi Everyone, wish you all a very happy dussehra Let’s make a traditional Kaju Katli recipe today. It is an awesome Indian sweet that is usually made during Diwali, but one can make it for any festival. Kaju Katli is also known as Kaju Barfi in some regions. It is made with simple everyday ingredients …

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Oct 17

Soya Manchurian – Quick Evening Snack under 20 mins

Soya manchurian

Soya Manchurian is a quick snack that is made with Soya Chunks that everybody stocks their pantry with. It is such an awesome preparation that anybody instantly falls in love. When you run out of fresh vegetables and still want to enjoy manchurian during snack time, this is it! Soya Manchurian can be made quickly …

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Permanent link to this article: http://www.sruthiskitchen.com/2015/10/17/soya-manchurian-quick-evening-snack-under-20-mins/

Jul 14

Banana Caramel Crunch – No Machine Ice Cream

Banana Caramel Crunch

Banana Caramel Crunch Ice Cream is inspired from ColdeStone’s Creamery, a popular Ice cream joint in the United States. This is one of my favorite ice cream flavors. Traditional Banana Caramel Crunch that Coldstone uses French Vanilla ice cream as the base but to make keep it egg free, I made it with cream and …

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Permanent link to this article: http://www.sruthiskitchen.com/2015/07/14/banana-caramel-crunch-no-machine-ice-cream/

Jul 10

Spinach & Rice Balls – Quick Snack Recipe

Spinach & Rice Balls with Title and frame

Spinach and Rice Balls are amazingly delicious snack which are made using Cooked Rice, potato,  Spinach and few other simple spices. These balls are super quick to make if you have some leftover rice at home. I often make these balls and serve with coconut chutney or peanut chutney. You can serve them as they …

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Jun 20

Mango Delight – Quick Mango Dessert under 15 mins

Mango Delight

Mango Delight is a creamy layered dessert with made with Mango pulp and vanilla flavored whipped cream.             Serves – 5 Preparation time – 5 mins Total time – 15 mins Ingredients: Heavy Whipping Cream (It should be cold) – 1 Cup Vanilla Extract – 1 tsp Powdered Sugar – …

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Jun 19

Kerala Parotta – Eggless South Indian Breakfast Bread Recipe

kerala parotta

There is something special about homemade fresh bread. Kerala Parotta is one such delicious bread that is popular on the streets of Kerala. People find it tricky to get thin multiple layers which are flaky and smooth at the same time. In this recipe I go through step by step process of making this parotta. …

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Jun 16

Cheese Vada – Quick Evening Snack under 20 mins

Cheese Vada

I get lot of requests asking to post quick snack recipes on Sruthi’s Kitchen. These Cheese Vadas are something that taste yummy and can be put together very quickly. These are crunchy from outside and soft and stringy from inside. Serve them as they are or with any dip of your choice.       …

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