Sundakkai Sadam, Turkey Berry Rice

          We don't get sundakkai/ turkey berry in Bangalore, at least, where I stay, so whenever the husband goes to Chennai, this is one of the things that he picks from there. Usually I end up making kuzhambu with it, but this time I wanted to try something different, so decided to make a rice with it. There's nothing fancy to this recipe, I have cooked the turkey berries with some onion, tomato and other spices and to add some taste, I  have also added some boiled peanuts to it. The rice turned out good, serve it with some raitha and potato chips or pappads for a simple and delicious meal..

South Indian Mixture, Madras Mixture

          Today's post is going to be the last snack that I have made for Diwali 2016, in fact I am a little tired of the oil and deep frying, and the final snack is the most favorite South Indian Mixture, Madras Mixture. Though I like other types of mixtures, my favorite will always be this, mainly because of the less masalas and the simple flavors from the asafoetida and curry leaves. This is also my daughter's favorite snack, so I decided to make it this time for Diwali. Making mixture takes a little time, and the major task is making the ompodi/sev and kara boondi. If you want, you can make them the previous day and then fry the remaining ingredients the next day and finally mix everything, but the time and effort is all worth it, so do give it a try..

Peanut Coriander Chutney, Verkadalai Kothamalli Chutney

          The other chutney that I make more often, other than the tomato or coconut chutney, for idlis and dosas is the peanut chutney. I have already posted one Peanut Chutney and another Tomato Peanut Chutney in the blog, and today's chutney is a slight variation to that. I have added some sauteed coriander leaves and green chillies to the peanuts and this gives a nice color and a different flavor to the chutney. This chutney would go well with all types of idlis, dosas, adais and paniyarams..