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Sowmya Arun | Indian Vegetarian Food | SouthIndianCooking(@thehomemadecooking)'s profile avatar HD Profile

Sowmya Arun | Indian Vegetarian Food | SouthIndianCooking

@thehomemadecooking

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Food as devotion.
Recipes that feel like home 🧿🪬📿
South Indian • Homestyle • Sacred
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📌 #aathusapadu #homemadecookinginn
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Murungai keerai kootu | Drumstick Leaves Dal🌿 Ingredients: Whole bunch of Drumstick leaves Onions-1 Tomato’s-1 Green chilies-3-4 Thuvar dal-1/3 cup Chana dal-1/4 cup Turmeric-1/2 tsp Asafetida-1/4 tsp Salt as needed Coriander powder-1&1/2 tsp’s Mixed seeds powder-2 tsp’s (optional)- (recipe in my reels & shorts) Water-1/4 cup Coconut oil-2-3 tsp’s Mustard-1/2 tsp Urad dal-1 tsp Cumin-3/4 tsp Steps: 1. Take off only the drumstick leaves from the big and tiny stems of the drumstick branches. Add them to a colander and wash them thoroughly. I have noticed people chopping it. But usually they say chopping these leaves makes the recipe bitter. So do not cut. Just add the whole leaves. 2. Pressure cook the lentils in instant pot on high pressure cooking mode for 4 mins or in cooker with 4 whistles. You can also choose to add one type of lentil- either Thuvar dal, or moong dal, or Chana dal. Or combine Thuvar and moong, or Thuvar and Chana dal like I have done. Massor dal (orange dal) can also be used. 3. In a pan add oil, tempering ingredients. Then add chilies, onions and tomato’s., mix well. Add turmeric, asafetida, salt, coriander powder and mix well. Cover it with lid and cook for 2 mins. 4. Then add the seeds mix(optional) and the cooked lentils. Stir and cook for 2 mins. 5. Add drumstick leaves, mix well. Add water. And cook for 5 mins. It’s all done, cooked well. 6. Automatically thickness comes to this kootu from dal, and seeds mix. No need to use rice flour paste. One can also, grind coconuts with chilies, cumins and other spices. Or traditional way. Serve this with hot rice & ghee, curd rice, Dosai, along with sambar sadham, Rasam sadham, even arisi upma & chapati. #homemadecookinginn #kooturecipes #murungaikeerai #murungaikeeraikootu #drumstickleavesrecipe by @thehomemadecooking
24
5 days ago
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Nine days. Nine simple combinations. One little festive reference from The Homemade Cooking. 🪔 I put together this Navaratri naivedyam list with rice varieties, sundal, and sweets that I personally enjoy making and would happily serve during the season. I then had AI turn my list into this poster, simply so it could be easy to save, refer to, and share. If this helps you plan even one day of Navaratri a little more easily, then it has done its job. 🤍 Save it. Screenshot it. Reshare it if you wish. I’ll also be sharing recipes from this list wherever I already have them on my page, so you can come back, try them, and build your own festive menu along the way. From my kitchen notes to yours — The Homemade Cooking. ♥️ I’m also starting #TheHomemadeCookingNavaratri this year — a little festive corner where I’ll keep all my Navaratri recipes, naivedyam ideas, and seasonal posts together. Save the hashtag too, so you can come back whenever you need an idea. ✨ #NavaratriRecipes #NavaratriNaivedyam #GoluRecipes #TheHomemadeCookingNavaratri by @thehomemadecooking
20
10 days ago
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Pulikaichal & Puliyodharai🌶️ A flavorful homemade Pulikaichal from scratch, followed by perfectly mixed Puliyodharai. It’s tangy, spicy, nutty and packed with classic South Indian flavors! For fry and grind: Chana dal-3 tbsp Coriander seeds-3&1/4 tbsp Pepper-1 tsp Fenugreek-1/2 tsp Sesame seeds-2 tsp’s Red chilies-6 Sesame oil-1/2 tsp Balance Ingredients: Tamarind-1 lemon size Hot Water-2 cups Sesame oil-1/4 cup (usually more) Mustard-1/2 tsp Fenugreek-1/4 tsp Red chilies-4 Chana dal-1 tsp Urad dal- 1 tsp Peanuts-2&1/2 tbsp Curry leaves- an arch Turmeric-1/2 tsp Salt as needed Asafetida-3/4 tsp Mustard seeds -1 tsp (dry fry and powder) Steps: 1. Dry fry the ingredients under dry fry and grind. And allow them to cool down and grind them to a powder. Not too coarse as well fine. 2. In the same pan, add oil and fry the peanuts. This peanut can also be added to tamarind water and cooked. But, if you prefer crispy peanuts add it at last or while mixing it with rice and not to Pulikaichal. 3. Then in the same pan, add oil, temper ingredients. Mean while soak tamarind in hot water and extract a thick liquid. Add them along. 4. Add turmeric powder and just a pinch of asafetida for now! And let it boil and size down to half of what is initially added. 5. Then add the grounded powder and mix well, without forming lump. Let this be cooked for another 10-15 mins on low flame. And so you can see oil getting separated eventually. 6. Finally add the mustard powder as preservative. Mix well.! Let it cool down completely before storing it in a glass container or ceramic and store it in fridge and remember Everytime you take it, use a clean dry spoon. 7. If to make puliyodharai, add this to hot rice, drizzle some sesame oil, and mix well. This is only a small making. If you make for larger group, add some salt, turmeric powder and curry leaves, along with sesame oil to the hot rice, then add the Pulikaichal. In my house they also add extra tempering. If you like you can do that.! Enjoy and let me know if you try.! #Pulikaichal #Puliyodharai #Puliyogare #TamarindRice #SouthIndianRecipes by @thehomemadecooking
49
2 months ago
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Navaratri Day 4 🌺🪔 A little devotion, a little tradition, and a simple offering made with love. ❤️ The beauty of Navaratri lies in these little moments lighting the lamps, admiring the divine, preparing naivedyam, and finding joy in traditions that feel like home. Today’s little glimpse from my Golu, along with a bowl of freshly prepared Kadalaiparuppu sundal. 🌸 May the Divine Mother bless every home with peace, happiness, and abundance. 🙏🏻 From my home to yours, The Homemade Cooking ♥️ 🌿Recipe for Kadalaiparuppu Sundal🌿 1. Wash and soak 1/3 cup of Chana dal for 1 hour in hot water. Add 1/4 tsp of turmeric and 2 cups of water and pressure cook with 1 whistle. 2. In a pan add 2-3 tsps of coconut oil, 1/2 tsp of mustard,1 tsp of Urad dal, 2 green chilies, curry leaves. Add the strained and cooked dal. Mix. Then add salt as needed and 1/2 tsp of asafetida powder, and 1/4 of a small lemons juice. Mix well. Add 3 tbsp of grated coconuts. Mix well. That’s all.! Try it out and leme know.! And for rice Puliyodhara for the day is in my reels, and for sweet sakarai pongal too is there. #Navaratri #Golu #Sundal #NavaratriNaivedyam thehomemadecookingnavaratri by @thehomemadecooking
2
a day ago
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Navaratri Day-3 Yellow peas Sundal & Tomato rice: 1. For peas Sundal- the sundal podi — 1/2 tsp of ghee, 3 tsps of coriander seeds, pepper corns-1/2 tsp, 1 tsp white sesame seeds,2-3 red chilies, curry leaves-4-5 leaves. Fry and grind them to a coarse powder. 2. Soak the yellow peas overnight or soak in hot water for an hour or two. Then in the Instant Pot, add water and turmeric 1/4 tsp and pressure cook for 23-25 mins and manually low it down in 10 mins or later too. 3. In a pan add 2 tsps oil, 3/4 tsp mustard, 1 tsp Urad dal, and curry leaves. Then add the cooked peas. Then add 1/2 tsp asafetida powder, salt and mix. 4. Add 2 tsp’s of mixed nuts podi. The recipe is in my reels and reshared in my page. And this is totally optional. Then add the grounded Sundal podi. Mix. And this sundal can be served as it is. Or like how I have done by adding grated coconuts. Trust me it tasted delicious. Any doubts comment or dm.! #TheHomemadeCookingNavaratri #golurecipes #yellowpeassundal #tomatorice #golurecipes by @thehomemadecooking
7
2 days ago
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Navaratri 2026 💫 Day-1 Happy Navaratri you all.! Stay blessed. In this video we will see my house kutty gollu and neivediyam for the day. I did say I already have coconut rice made with cauliflower rice in my page, swap it with rice, dressing it with crispy cashews along. And also Rava kesari. Let’s see Pachaipayaru (Green moong) Sundal. I will give measurement in the making method itself. Any doubts related to recipes are welcome in the comment box or DM. Steps: 1. If you wish to soak green moong and cook- just soak for 4-5 hours and add water oil and cook for 1-2 whistles in instant pot or pressure cooker. If doing like me, wash the green moong well, add water, oil, and keep them in instant pot and set the high pressure cooking mode on 5 mins. If it’s not done, cook extra 2-3 mins. Manually release once it crosses 10-15 mins. 2. In a pan, add oil of your choice, 3/4 tsp mustard, 1 tsp Urad dal, 1/2 tsp cumin, an arch of curry leaves. Add the cooked moong, once lentils become golden in color. Add 1/2 tsp of asafetida powder, salt as needed and gently mix. 3. For the coconut mixture, add 1/3 cup of grated coconuts, 1/4 piece of ginger, 3 green chilies. Coarse grind. Add this to the Sundal. Gentle mix. In 2 mins Sundal is ready. Do your neivediyam, and enjoy relishing the combo.! Hope you all like it. Happy 9 days. Don’t forget to use my hashtag for Navaratri series. #navaratriday1 #sundalrecipes #golurecipes #TheHomemadeCookingNavaratri #greenmoongsundal by @thehomemadecooking
32
4 days ago
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Lunch platter combo-116🌿 On my plate: ✨ Sona Masoori Rice & ghee ✨ Murungai keerai kootu (Drumstick Kootu) ✨ Potato Fry ✨ Carrot Kosambari ✨ Applam Soon we will be seeing Murungai keerai recipe in my page. I hope you all like this combo, if yes, do try and enjoy. I relished it totally. #homemadecookinginn #lunchplatter #southindianrecipes #meals #indianvegetarianrecipes by @thehomemadecooking
47
6 days ago
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🍆Kathirikai Kadayal in Instant Pot | கத்திரிக்காய் கடையல்🍆 Ingredients: Brinjal- long or usual- 1 big or 4-5 pieces Small onions-8-10 Tomato’s-1 big Water-2 cups Green chilies-2-4 Curry leaves an arch Salt as needed Turmeric-1/2 tsp Asafetida-1/4 tsp Red chili powder-3/4 tsp Vathalkuzhambu podi-1 tsp Peanut oil-3/4 tsp Mustard-3/4 tsp Fenugreek seeds-1/4 tsp Cumin-1/2 tsp Steps: 1. Turn on instant pot on saute mode on high for 5-8 mins timer. Let it heat up. Add oil, tempering ingredients and then, add chilies curry leaves, small onions, tomato’s. Saute for couple of mins. 2. Add Brinjal, asafetida ,salt, turmeric, salt, red chili powder and kuzhambu powder. Add water and close the lid. 3. Set the instant pot to pressure cooking mode on high at 2 mins. 4. Once it’s cooked, automatically let it pressure down to 5 mins. And then use a wooden churner or electric churner to mash. That’s it. You can garnish with finely chopped coriander leaves. Will be tasty and aromatic. This 5 mins recipe goes very easy and a wonderful combo with hot Ven Pongal, upma varieties including Arisi upma, idly, Dosai, Vendaya Dosai, Chapati, even with rice. The Instant Red rice Adai Dosai mix is from @aadhina_organics Contact number- 7708737565 #kathirikaikadayal #brinjalrecipes #southindianrecipes #homemadecookinginn #easyrecipes by @thehomemadecooking
20
15 days ago
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Bringing a little piece of our tradition home this festive season ✨ If you know me, you know I don’t randomly suggest or recommend anyone. I share only what I genuinely enjoy, and I’ve truly loved these beautiful pieces and the service from @navamiusa NavamiUSA has a beautiful collection of Navaratri & Sankranti dolls in paper-mache, clay, Channapatna and Kondapalli styles, along with Indian handicrafts and home décor including wood-carved panels, corbels, leather-painted lampshades, Cheriyal masks and more. 🪔🤎 They work with different price ranges, offer seasonal discounts, and have free shipping above qualifying order values. 🛍️ www.navamiusa.com 📲 Can’t find what you’re looking for on the website? WhatsApp them at 703-217-0969 and they can help you find it. So excited to style these beauties for the festive season! ✨ Wishing you all in advance for a wonderful, beautiful and blessed Navaratri💫 #Navaratri #Golu #golu2026 #IndianHandicrafts #festivedecor Music: Sada Nanu Movie: Mahanati Singer: Sirivennela Seetharama Sastry by @thehomemadecooking
38
16 days ago
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Red bell pepper chutney - with a twist♥️ Ingredients: Red bell pepper-1 medium Red onions-1 medium Coconut oil-2 tsps Sliced almonds-3 tsps Pumpkin seeds-3 tsps Kashmiri chili-4-5 Salt as needed For tempering: Coconut oil or peanut oil-1 tsp Mustard-1/2 tsp Curry leaves-4-5 leaves Red chilies-2 small Steps: 1. In a pan add oil, the almonds and pumpkin seeds. (Adding them gives good fat, dense,richness, taste and a twist from the regular recipes. If you don’t have sliced almonds, use the regular skinned one by crushing them for easy cooking. If not use walnuts or pecans, and for seeds use sunflower/melon seeds. Or we can do usual Urad dal or peanuts or Chana dal as well a tsp of sesame seeds) 2. Then add chilies, onions and pepper. Mix well. Add salt. Cover it with lid or splash water and cook for just 5 mins. 3. You surely can add garlic if you prefer. And fresh coriander leaves while grinding. If you are non garlic onion person, this can very well be swapped with tomato’s, ginger , asafetida and curry leaves for sauteeing and grinding. 4. Now allow it to cool down, grind them to a smooth chutney, temper and serve this with idly, dosa, pesarattu, aadi, uttapam, pongal, upma, arisi upma, rava idly, what not!. Enjoy making this and let me know what’s your take in it :) #SouthIndianFood #IndianFood #ChutneyRecipe #HealthyRecipes #VegetarianRecipes by @thehomemadecooking
23
21 days ago
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Paati’s kitchen- Upma Kozhukattai🌿 Ingredients: Raw rice-1 cup Water-3 cups Grated coconuts-1/4 cup Coconut oil-2 tbsp Mustard-1/2 tsp Urad dal-1 tsp Green chilies-4-5 finely chopped Curry leaves- an arch Asafetida-1/2 tsp Salt- as needed Steps: 1. Wash rice thoroughly, dry it on a clean cloth.! Once dried up, add them to a blender and coarse grind in pulse mode. 2. In a pan add oil, tempering ingredients along with chilies, curry leaves, asafetida powder. Saute for a minute and add grated coconuts and saute quickly. 3. Add Luke warm water if needed of the measured cup, add the grounded rice and mix immediately. Keep cooking either covering it with lid or as it is, into a upma consistency. It will take atleast 5-6 mins. 4. Then transfer this to a plate, allow it to cool down a bit or until your hands are able to handle the heat. Grease a steamer plate or idly plate, with sesame oil and make dumplings and add them. Steam cook for 10-15 mins. 5. Delicious Kozhukattai will be ready to consume with your fav side. Some like to add soaked or sautéed moong or Thuvar dal to it. Cumins , Chana dal can be added along with finely chopped ginger while sauteeing. Instead of raw rice make this with other rice varieties, Rava, idly Rava, wheat Rava, millets etc. even veggies can be added to the Kozhukattai. #UpmaKozhukattai #PaatiSamayal #SouthIndianFood #TamilFood #pidikozhukattai by @thehomemadecooking
100
22 days ago
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🫑Donne Biryani🫑 Ingredients: Samba biryani rice-1&1/2 cup Water-1 cup Mushrooms-1 cup Capsicum-1/2 of one whole Green peas-1/3 cup Methi leaves-1/4 cup Tomato’s-1 Onions-1 Ginger garlic paste-2 tsps Curd-2 tbsp Peanut oil-4 tsps Ghee-2 tsps Turmeric-1/2 tsp Salt- as needed For biryani masala: Coriander seeds-3 tbsp Pepper-2 tsps Cumin-1 tsp Fennel-1 tsp Cinnamon sticks-4-5 small Cardamom-4 Big cardamom-1 Nutmeg- a small piece Star anise-1 Anise flower-1 Cloves-7-8 Rose petals- 2 tsps Kal pasi-1 tsp Bay leaves-2 For grinding: Green chilies -3 Ginger-1/2 piece Handful of mint leaves Handful coriander leaves Water -1/4 cup Steps: 1. Wash and soak rice in lukewarm water for 20 mins. Prepare biryani masala and grind it to coarse powder. Grind the green masala paste as well and keep them aside. 2. In a pan add oil & ghee. Add sliced onions, and ginger garlic paste. Cover it with lid for two mins. Then add 1/2 tsp of turmeric and salt. Mix and then add the grounded green paste. Add the veggies as well. Mix and cook for 3 mins. Then add curd and stir.! Add biryani masala powder. 3. Add the strained rice, and water. Mix gently. Cover it with lid and cook in low to medium flame for 10 mins. Fluffy and aromatic biryani will be ready to eat.! You can choose to add a teaspoon of ghee at the end, which is totally optional. Enjoy with your fav sides. #donnebiryani #vegetarianbiryani #bangalorebiryani #southindianfood #biryanilovers by @thehomemadecooking
43
25 days ago
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