Raw jackfruit Dum Biriyani

Biriyani is a mouth watering rice dish that is cooked either with meat or vegetables. There are so many varities of biriyani and one of the popular variety is Dum biriyani. It is a popular cuisine from Hyderabad. In this the dish is cooked on slow fire or dum for an aromatic flavour or fragrance.  Raw jackfruit dum biriyani or Kathal biriyani is a mildly spiced biryani made with unripe jackfruit along with some spices. It is a stepwise process where the rice is cooked separately with spices, and then a gravy is made with raw jackfruit, spice powders and finally everything is arranged in layers to cook in slow fire. Usually a heavy bottomed vessel is used to make Dum biriyani. It can be cooked on stove top by placing the heavy bottomed vessel on a dosa tawa or it can be cooked in oven.

The main process starts with cleaning the raw jackfruit and separating the edible portion carefully.  Before you start this step apply coconut oil on your palms, knife and then slowly cut it into four. Then remove the skin and take away the edible part. Though it is a time consuming process, it is worth making it. Apart from this we can make raw jackfruit chips, dry sabzi-Idichakka upperi, puzhukku, etc.,


Raw jackfruit – 1

Turmeric powder – A pinch

Salt – As required

Water- To cook

To cook rice

Basmathi rice- 1 cup

Water- adequate to cook

Bay leaf – 1

Marathi moggu – 1

Cinnamon stick – 1 inch

Star anise – 1

Cardamom – 2

For the gravy

Ghee- 1 tsp

Bay leaf – 1

Cardamom – 2

Star anise – 1

Cinnamon stick – 1 inch

Fennel seeds – 1 tsp

Ginger garlic paste – 2 tsp

Onion – 2

Tomato – 4

Red chilli powder- 1 tsp

Turmeric powder

Coriander powder- 1 tsp

Kitchen king masala – 2 tsp

Curd – 2 ladle

Salt – to taste

For arranging

Ghee- 1 tsp


Cooked rice

Coriander – few (finely chopped)

Garam masala powder – 2 tsp

Milk – 1/8 to 1/4 cup

Kasuri methi – To garnish

Cardamom powder – 1 to 2 tsp

Aluminium foil – To cover

  • Wash and cut the jackfruit as I mentioned in the description part.

  • Add adequate water, turmeric powder, salt and pressure cook it well.  Keep it aside.

To cook the rice

  • Take required quantity of rice and wash it well.
  • We can either pressure cook or open cook the rice.  To pressure cook, add rice, spices, and 1: 1.5 water and cook it on high flame till one whistle and on low flame till second whistle.
  • To open cook, add rice in a heavy bottomed vessel, and then add adequate water.

  • To this add spices like bay leaf, cinnamon stick, cardamom, Marathi moggu (kapok buds), star anise.

  • Close it with a lid and allow it to boil until the rice is cooked.

  • Turn off the stove and strain it in a collader to discard extra water.

For the gravy

  • In a heavy bottomed vessel add ghee. then add spices like bay leaf, cardamom, cinnamon stick, star anise, fennel seeds. Saute them until you get a nice aroma.

  • Add ginger garlic paste and saute until you get a nice aroma.

  • Add finely chopped onions , saute them until they turn translucent in colour.

  • Add finely chopped tomatoes, turmeric powder, red chilli powder, kitchen king masala, coriander powder, water and mix them well.

  • Once the masala powders mix well with the gravy, add curd and keep it in low flame. The curd should mix well with other ingredients.

  • Finally add the salt and cooked jackfruit. Cook it for 5 minutes and turn off the stove.

Arranging it in layers

  • In a heavy bottomed vessel add  ghee.
  • Add the gravy and spread it evenly.
  • On the top of the gravy layer, add the cooked rice and spread it evenly.
  • Then garnish it with finely chopped coriander, add garam masala powder, milk.
  • Repeat the same steps and arrange everything in layers.
  • Finally garnish with coriander, garam masala powder, Kasuri methi, cardamom powder.

For Dum cooking

  • To cook on stove top, heat a skillet and place the heavy bottomed vessel with the lid closed on it. Cook it in low medium flame for 45 minutes.
  • If we are going to cook in an oven cover the heavy bottomed vessel with a aluminium foil and place it in an oven for 45 minutes.
  • Mix well, serve it with raitha.

Masaal – Side dish for Chappathi and Puri

Masaal is a very good side dish for and Chappathi and puri. It is a famous South-Indian gravy. The restaurants in Tamilnadu will add tomatoes in the masaal and it gives a different taste to it. But my amma and Paati makes it without tomatoes and it is a hit in our family. My brother and I love it a lot. The masaal consistency for Chappathi and puri is slightly watery and the for Masaal Dosai it is thick.


Potatoes- 5

Onion – 1

Ginger- 1 tsp

Green chillies – 2

Curry leaves – few

Salt- As required

Turmeric powder- 1 tsp

Lemon juice – 1 tsp

For Tempering

Oil – 2 tsp

Mustard seeds- 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

  • Pressure cook the potatoes. Peel the skin and mash it well.
  • Chop the onions, green chillies and ginger.
  • In a pressure pan, add 2 oil and splutter mustard seeds. Then add urad dhal, channa dhal and saute until they turn golden brown in colour.

  • Then add ginger, green chillies, curry leaves and saute well.

  • Add onions and saute until it turns transparent.

  • Now add the cooked potatoes and add salt, turmeric powder.

  • Add water to adjust the consistency.

  • Allow it to cook for five minutes and turn of the stove.

  • Garnish with Cilantro and add 1 tsp lemon juice.

  • The masaal is ready to serve.

Karuvepillai podi

Curry Leaves powder or karivepillai podi is a dry version of the curry leaves thogayal.It can be stored for a longer period and it is easy to carry when you are travelling. Karuvepillai=Karu+ Vepillai…. this leaves act as a vepillai to uterus and helps to get rid of irregular periods. It is rich in iron. So it is advised to include a lot of curry leaves in our diet. It is also a super good remedy for hair fall and helps in maintaining black hair. My mannima(Mom’s mom) makes this regularly at home. She retained black hair even at the age of 83 when she died. Is this the secret behind that?  Let me also eat this regularly and find it out. Thank you for the recipe Mannima….


Dried Curry leaves – 1 cup

Channa dhal – 1 tbsp

Urad dhal – 1 tbsp

White sesame- 1/2 tbsp

Tamarind  – A small piece

Jaggery – A small piece

Red chilli – 2 Nos

Salt – To taste

  • Measure all the ingredients and keep separately.
  • Roast the dried curry leaves for a minute.

  • Fry the channa dhal, urad dhal to golden brown one by one.

  • Roast the white sesame separately until it crackles well or until it turn light brown in colour.

  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that. But if you are going to use only two chillies, you can avoid adding oil.

  • Allow the ingredients to cool for 5 minutes.

  • Along with the roasted ingredients, add jaggery, tamarind, salt.

  • Later grind everything together to a fine powder.

  • Curry leaves powder is ready.
  • Store the curry leaves powder in an air-tight container.

  • You can serve this as a side dish for curd rice or you can mix it with rice and a dollop of ghee.

Dum Aloo- Restaurant style

Dum aloo is one of my favourite North Indian gravies.  There are so many versions of Dum aloo.  This is the restaurant style rich, creamy Dum aloo that tastes exactly like the restaurant one. Once you have made the white gravy base and red gravy base then it is very easy to  make this gravy.



Baby potatoes- 1/2 kg

Ghee – 1 tbsp

White gravy-1/2 cup

Red gravy- 1/2 cup

Onion- 1/2 cup

Tomatoes- 1/2 cup

Garam masala powder- 1/2 tsp

Red chilli powder- 1/2 tsp

Sugar- 1 tsp

Butter- 1 tbsp

Fresh cream – 1 tsp

Coriander- few

 Salt- to taste

  • Take half kilogram of baby potatoes and pressure cook them. Cool them well and peel the skin.
  • Prick the baby potatoes with fork so that they can absorb the spices and the gravy well.

  • If baby potatoes are not available you can also use normal potatoes but you have to chop them into big chunks.
  • Take a heavy bottomed vessel and add ghee. Add chopped onions and saute them until they turn transparent.

  • Once onions are cooked, add finely chopped tomatoes.

  • Add the cooked baby potatoes into the pan and mix everything together well.

  • At this stage we can add all the spice powders like red chilli powder, garam masala powder, salt, Sugar.

  • Saute them well until the spices get coated with the potatoes.

  • Then we can add red gravy base and white gravy base into the pan. Mix everything together. You can add little quantity of water if required to adjust the consistency.

  • Then add butter and fresh cream. Cook for five minutes and turn off the stove.

  • Finally garnish it with fresh coriander leaves.

  • Serve it hot with any of your favourite Indian breads.

Dosai milagai podi/Idli podi

        Idli podi / Dosai milagai podi is a coarse mixture of ground dry spices. It can be prepared and stored for three months. When we feel lazy to make side dish for idli, dosai, adai  you can mix this powder with oil and use as a side dish. I personally love to eat his with curd rice /rasam rice too. Make this and enjoy!!!!


Urad dhal – 1 cup

Channa dhal – 1/2 cup

Sesame seeds – 1 tbsp

Red chillies – 8 or Red chilli powder as req

Salt – As required

  • Measure all the ingredients and keep separately.
  • Keep the red chillies in the hot sun for few minutes. So that it can be fried easily without taking much time.
  • Fry all the ingredients to golden brown one by one.
  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that. Instead you can also add red chilli powder directly.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the ingredients in the mixie.
  • Yummy idli podi / dosai milagai podi is ready.

Note: This can be mixed with gingelley oil or coconut oil and can be used as a side dish for dosai, idli, adai.