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Sunday, September 20, 2015

Theeyal Using 'Spizly' Roasted coconut powder

  • Sliced shallots(Pearl Onion) - 20 nos or Diced onion - 1 cup
  • Slit Green Chilly- 5 nos
  • Drumstick cuts- 5 nos
  • Potato / brinjal / okra (sliced) - 1 cup
  • Turmeric Powder-¼ tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Water - 1 cup
  • Curry Leaves - a few
  • Salt to taste
  • Oil - 1 tbsp

  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat oil in a pan.
  • Add sliced onions, green chilly and saute, till they turn light golden brown colour.
  • Add Drum stick and vegetables, saute for 2 minutes in medium fire.
  • Add turmeric powder, salt and water, allow to cook.
  • Add tamarind juice and allow to boil.
  • Add 50 gram ‘Spizly' roasted coconut paste into it and boil for a minutes.
  • Sprinkle fenugreek powder and mix well.
  • Remove from the fire and add curry leaves.

Thursday, September 3, 2015

Rasam using 'Spizly' Rasam powder


  • Soak tamarind (a goozeberry size) in 2 cup of water for few minutes.
  • Extract the tamarind juice and keep aside. 
  • Heat 1 tbsp gingely oil in a pan 
  • Add mustard seeds and red chilly into it and allow to splutter.
  • Add 1 large tomato (chopped) and curry leaves into the oil and saute well.
  • When the tomato is cooked well (like a paste), add 1 tbsp “Spizly" rasam powder and tamarind juice  into it.
  • Let it boil for 2 minutes, add coriander leaves to the rasam and remove from the fire.

Sambar using "Spizly" Sambar powder

Sambar is a common in South India a dish. Common vegetables used for Sambar are potato, onion, beans, carrot, brinjal, drumstick, okra,  tomato etc.


  • Cook 1/ 4 cup  toor daal along with Shallot and Green Chillies in water.
  • When the dal is cooked well, mash it.
  • Add 1 cup sambar vegetables along withTurmeric powder, salt and water and cook well.
  • Once vegtables cooked well, add 1½ tbsp “spizly" sambar powder and Tamarind syrup and allow to boil.
  • Add tomato into it.
  • Boil the Sambar for another 2 minutes and then remove from the fire.
  • Heat oil in a pan and allow mustard seeds and Red chilly to splutter.
  • Add Shallot and curry leaves into the oil and fry it.
  • Add this seasoning into sambar.