Kadalai mavu Sambar / Besan Sambar

Hello folks,

I am back to blogging after a short break. First I would like to thank my co-bloggers and friends for making my first blog anniversary event a successful one. Hope everyone had a great start of 2015 wish you a perfect and happy year ahead.

Today I am going to share an easy yet perfect combo for idlies and Dosa... If you are in a hurry and no time to cook dal or to grind masala for your tiffin sambar, you can consider this Kadalai mavu sambar. As the name states, we are going to use gram flour as substitute of dal. And the ingredients are little different than usual sambar. Lets see how to prepare this.

Ingredients:

Onion - 1 medium (cut lenghtwise)
Tomato - 2 big (chopped)
Veggies - 2 cups (approx) (Prefer veggies like, eggplant, drumstick,carrot, beans, potato, flat beans, butterbeans, soya beans etc)
Green chilies - 4-5
turmeric - 1/2 tsp
tamarind - a peanut sized (soak in 1/2 cup of warm water)
coriander leaves  a few
Kadalai mavu / Besan flour - 2-3 tbsp
salt- as needed
fennel seeds - 1 tsp
bay leaf - 1
Oil - 2 tsp

to temper:
Oil - 2 tsp
mustard seeds - 1/4 tsp
urad dal - 1 tsp
curry leaves  - a few
red chili - 1 (if the green chilies were not hot enough)

Preparation:

1.In a kadai / pan heat 2 tsp of oil and add fennel seeds, bay leaf , cut onions,green chilies one by one and saute for a while.
2.Then add Veggies and saute for a minute, Then add chopped tomato and saute.
3. Now add turmeric powder and saute until the raw smell leaves.
4. add the tamarind extract water, along with 3-4 cups of water
5.Add salt and cover with lid, and let the veggies cook soft.
6. mix besan flour with required water and keep aside. (should not be too thick)
7. When the veggies are cooked, add the basen mix and stir with ladle simultaneously.
8. Let it boil for few mins, this helps the besan flour to get cooked, and make the sambar to the right consistency. (based on the consistency adjust, by adding little more water or by letting it cook for few more mins)
9.Temper sambar with listed items, and add chopped coriander and serve.

Note;
1. Choose tangy tomatoes for best taste.
2. This tastes best with Idli and Dosai.
3. Doesnt suit for rice, mini idli , pongal or sambar vadai etc.
4. It gets thicken while refrigerating, so while reheating add a little water and heat.
5.adding tamarind is optional. you can add extra tomatoes if needed.

Serve hot with hot idlies or crispy dosa :)

Sending this recipe to Remya's first blog anniversary event

Tiffin Sambar (Using Moong Dal)

I have recenly shared an Tiffin Sambar version with Toor dal. This one is with moong dal. Almost the recipe and the process will be similar except few steps and ingredients.

Ingredients:

Moong dal - 1/2 cup
Water - 3 cups ( to cook moong dal)
Mixed veggies of your choice - 1.5 cups (I used, brinjal, carrot, beans, potato, drum stick)
Tomato -2
Pearl Onion- 4-5 (if using regular bellari Use one medium sized)
Turmeric - 1 pinch
Melted Ghee - 1 tsp
Jaggery - 1 tsp
Oil -1 tbsp
Tamarind - small peanut size (soak in water) or 1/4 tsp of concentrate (optional)


Roast and Grind
Channa dal - 1.5 tbsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Fenugreek - 5-6 seeds
Red Chili -1-2 (adjust to your taste)
Oil - 1 tsp

To temper:

Oil - 1tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Cumin seeds - 1/4 tsp
Hing - a pinch
Curry leaves - 1 sprig

Preparation:
1. In a vessel, heat 3 cups of water, when it starts rolling and boiling add washed moong dal to it and half close with a lid and cook until the dal cooks well and becomes mashy.
2. In a pan ,Heat a tsp of oil and roast channa dal, coriander seeds, fenugreek one by one.
3.When they are almost(75%) roasted, add cumin seeds and red chilies and roast well. Switch off flame and let it cool down.
4. In the mean time, in another pan, heat a tbsp of oil and saute chopped onions.
5. when raw smell in onion leaves, add all the cut veg, except brinjal and tomato, saute for few mins.
6.Add tomatoes and saute gently. At last add cut brinjals and turmeric powder  and saute well.
7. When the veggies are half cooked, add 3 cups of water and check for salt. let it cook well.
8. Grind the roasted ingredients into a fine powder and add it to the veggie pan.
9.Now it will start thickening a little. Mix well and quick so lumps wont form.
10.Let it cook for few mins, so the raw smell in masala leaves.(if any), If required add Tamarind water. (add tamarind if only the tomatoes are not sour enough for sambar.Otherwise discard tamarind)
11. Now add the cooked dal and mix well. cook until your required consistency. (if it is little thick add little water to adjust consistency).
12. Before switching off the flame mix 1 tsp of jaggery and mix.
13.In a tadka pan heat 1 tbsp of oil and add items listed in "To temper", and add it to the sambar.
14. Garnish with Chopped coriander leaves , Ghee and serve hot with your favorite idli or dosa.

I prefer this sambar for mini idlies, sambar vadai kind of dishes. Suits well for all Pongal, Dosai varieties.

Note:
1. I added just one red chili while grinding, it was perfect spicy for my daughter's taste. You can follow the same measurement if your kids doesnt like spicy foods.
2. For spice lovers, either you can increase the red chilies or add 1 or 2 green chilies while tempering.
3. It will look watery when it is hot, but that consistency suits perfect for soaking mini idlies or vada.
If you like it thick, add only 2 cups of water to cook the veggies, if required, water can be added at final stage.
4. I prefer cooking moong dal in stove top than pressure cook. Even you can add pressure cooked moong dal.(2-3 whistles will be enough to cook)

Aloo Channa Kuruma

Aloo Channa kurma is suitable for Chapathi or roti varieties. I like to add channa in my family's diet now and then. It is rich in protein and kids love it for sure. It just needs a little planning to prepare. Lets see how to prepare this Kurma / Kuruma.

Ingredients:

White channa - 1 cup (wash and soak in previous night or at least 8 hrs before cooking)
Potato - 2 medium
Onion - 1 big (finely chopped)
Tomato - 1 big(finely chopped)
Ginger garlic paste - 2 tsp
green chilies -2
Turmeric powder - 1 tsp
chili powder - 1/2 tsp
Garam masala - 1 tsp
coriander powder - 1/2 tsp (optional)
Curry leaves 1 sprig
Cashews - 10 nos
Coriander leaves - a few
oil -1 tbsp
salt -as per taste

Dry garam masala;
fennel seeds - 1 tsp
ani star - 1 flower
cinnamon stick -1 inch
bay leaves - 1
elachi -1
cloves -2

Preparation;
1. Wash and soak white channa for over night.
2. Soak cashews in water for 1 hour.
3. Pressure cook channa and potato separately for 3-4 whistles.
4.In a kadai, heat 1 tbsp of oil and add the dry garam masala items listed
5. Now add curry leaves, green chili, onions and saute until it turns transparent.
6. Add ginger garlic paste and saute until the raw smell leaves.
7. then add tomatoes and saute until they turn soft.
8.Mix turmeric, chili, coriander, garam masala to this mix and saute for a min.
9. Add 3-4 cups of water, salt and let it boil well.
10. In the mean time, drain water from cooked channa, Peel and Cut the potato as cubes and keep ready.
11. When it starts rolling and boiling add cooked channa and cubed potatoes and let it cook for 5-8 mins in simmer flame.
12. Grind soaked cashews into a fine paste and add it to the curry, and let it boil for few mins.
13. Once the kurma reaches the required consistency Switch off the flame and add chopped coriander

Serve hot with Chapathi or roti.

Notes:
1. Instead of adding water, you can use the drained water from cooked channa
2. Adding cashew nuts is my own preference. I prefer cashews than adding coconut.
3. If you need it more spicy, increase the green chili instead of chili powder.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

Paruppu Urundai Kuzhambu

Today I am going to share another kuzhambu variety which is easy to make and healthy for everyone. Always it gives hand when I am running out of veggies. There must be other ways of preparation, But I find it easy to prepare without much ingredients. I do not add coconut in it, if you like to you can add.

Ingredients:

Kadalai paruppu (Bengal gram) -1 cup
Thuvaram Paruppu - 2 tbsp
Onions - 1/2 of medium sized
green chili - 1
salt - a pinch
fennel seeds - 1 tsp
Oil - 1 tsp

For gravy:
Onions - 1 and 1/2 medium sized
Tomato - 1
Tamarind - a small gooseberry size (soak in 2 cups of water)
sambar powder - 1 tbsp
salt - as per taste
oil - 1 tbsp
Perungayam - a pinch

to temper:
Mustard seeds - 1/2 tsp
urad dal -1/2 tsp
curry leave - 1 sprig
perungayam - a pinch
oil -1 tsp



























Preparation:

1.Soak both dals with enough water for atleast 2 hrs
2. Chop onion and tomato finely and keep aside.
3. In a pan, heat a tbsp of oil and saute 1 and 1/2 finely chopped onion until it turns transparent.
4. Then add finely chopped tomato and saute until they turn soft
5.Add sambar powder and saute for a while.
6. Then add the tamarind water, salt, another  2 cups of water and let it rolled boil.

7. In the mean time, drain water from dal and grind it in a mixer along with fennel seeds without adding water. (like how we grind it for paruppu vadai)
8.Add a pinch of salt, chopped onions, green chili, perungayam to the ground dal and mix well.
9. make medium sized ball and keep aside.
10. once the gravy starts rolled boiled, add the balls to it, and close with lid. leave it for 8 to 10 mins without disturbing it.
11. When  the balls are cooked, it will start floating.
12. Temper with the listed ingredients and switch off the flame.

Notes:
1. Coconut can be ground and added  to the gravy at last. But it is optional.
2. Make medium sized balls so they get cook quick.
3. Once prepared, let it stay for at least an hour before serving, so the balls will get the flavor nicely.

Linking this recipe to Remya's First blog annversay Event

Eggplant Fry

Eggplant Fry / Kathirikkai Poriyal, An easy to make yummy side dish for Rice Varieties. Especially I love this to have it with curd rice. There are many ways to make the dish, yet I like this simple way of making using Sambar powder.
You can substitute with chilly powder and coriander powder also.

I always want this poriyal without changing the shape of the long cuts, so I used to be extra careful while preparing this. At the same time i dont want to use more oil also. So I used to close the frying pan with lid and keep the flame in simmer, which helps me to get it done by the way i wish.

Ingredients:

Round Eggplant - 6-7 medium sized
sambar powder - 1-2 tsp (increase according to your taste. I choose this to be a mild spice one.)
salt - as per taste
Oil - 1 tbsp
mustard seeds - 1/2 tsp
urad dal -1/2 tsp
curry leaves - 1 sprig

Preparation:
1. Cut each eggplants into 6-8 the lengthwise pieces, and put them in water.
2. Heat a tsp of oil and add mustard seeds, urad dal, curry leaves one by one and saute for few seconds.
3.Now add the Cut eggplant pieces and saute them gently.
4. When the veggies starts to change color slightly, add salt, sambar powder, another tsp of oil and saute it gently.
5. Keep the flame in simmer and close the pan with lid. Use ladle occasionally to flip/saute veggie.(cook about 5-8 mins).
6. Once the veggie is cooked, remove the lid and gently flip the veggies. let it cook for another minute, then switch off the flame

Notes:
1. If you are using chili powder and coriander powder instead of sambar powder, add a pinch of turmeric.
2. Cumins can be added while tempering.
3.Make sure not to mash the veggies.
4.As you cook by closing with a lid, you will not need much oil.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

Cheeni Avaraikai Kara Curry (சீனிஅவரைக்காய் காரக்கறி )

Commonly known as kothavarankai and in south tamil nadu it is called as ch(s)eeni avaraikai Mostly people make cheeni avaraikai poriyal, paruppu usili, kootu, vathal etc. This curry is little different in taste as well as easy to prepare. We used to have cluster bean plant at home and we are much used to this veg. Mom prepares vathal and preserve almost every year. Even in villages, this kara curry is prepared to accompany their lunch when they work in the fields. My grandma used to prepare this Kara curry just by adding the ingredients like chili powder and the home made masala which she uses for sambar.  If you have sambar powder you can use it, so no need to add chili powder as chilies are already added in it.

 This Curry suits well with Dal, curd rice, or just to mix with rice and eat. We love this curry with Chapati also.

Ingredients:

Cheeni avaraikai / clustered bean - 1 lb
Sambar powder(prefer home made) - 1 (or) 2 tbsp (adjust according to your spice level)
Oil - 2-3 tbsp
salt - as per taste

To temper:
Oil - 2 tsp
mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
cumin seeds - a generous pinch
Curry leaves -1 sprig

Preparation:

1.Wash and remove the strings of the Cluster bean.
2. Cut them into an inch length pieces.
3. In a heavy bottom kadai / pan, heat one tbsp of oil and saute the veg until its raw smell leaves and slightly the color changes (5-8 mins). Don't worry, if the veg turns black here and there.
4. Once the raw smell leaves, add the sambar powder and another tbsp of oil and saute for a minute.
5. Add salt and water (veg need to immerse 1/2 inch below the water level approximately).
6. Cover the vessel with lid and let it boil well in simmer flame. Stir occasionaly.
7. Once the veggie is cooked and all the water is absorbed, switch off the flame and temper with the ingredients listed.
Serve with Rice or Chapati :)

Notes:
1. While sauteing the veg initially, make sure to saute well so it will take less time in cooking.
2. If the veg is cooked and still water is remaining, open the lid and cook for few mins (stir gently).
3. If the water is absorbed, but the veg is not cooked well, add some hot boiling water, do not add cold or normal water.
4. While tempering you can add chopped onions for extra flavor.
5. I prefer home made sambar powder bcoz, it will have channa dal in it and gives a semi gravy texture for the curry. even if you dont have home made masala, no worries, store bought masala also works good.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

Tiffin Sambar

This tiffin sambar version is with Tur dal. Normally tiffin sambar used to be made with moong dal.
I have tasted this sambar at my friend's house and got the recipe from my friend's mom. It was so simple to make with less ingredients. Aunt suggested me to add carrot, beans, potato kind of veg. Here I have used my choice of veggies.

 Ingredients;

Tur dal - 1/2 cup (pressure cook with turmeric, hing, and keep ready)
Onion / shallot - 1/2 cup cubed
tomato - 2
Veg of your choice - 1 to 1.5 cups (carrot, beans, potato, drumstick, egg plants etc) cut them into an inch sized pieces
turmeric - 1/4 tsp
Oil - 2 -3 tsp
Coriander leaves - a fistful ( finely chopped)
salt - to taste

to roast and grind:

channa dal - 2 tbsp
coriander seeds -  1.5 tbsp
red chilies - 3-4 (adjust according to your taste)

To temper :

Oil - 2-3 tsp
green chili - 1
mustard seeds - 1/4 tsp
urad dal - 1/4 tsp
cumin seeds  -1/4 tsp
curry leaves - 1 sprig

Preparation:

1. In a pan, dry roast channa dal, corinader seeds, red chilies one by one , let them cool down , powder and keep aside.
2. In a pan, Heat oil and saute onion / shallots , cubed tomatoes by adding one by one.
3.when onion and tomatoes are merged / cooked, add the vegetables, turmeric, salt and saute well. (if egg plants are used, then add them once other vegetables are 50% cooked).
4. Add 2 -3 cups of water and let it boil and roll out well. Now add the ground sambar masala and mix.
5. Once the veggies are cooked, add the boiled and smashed dal (little by little)and mix well. check for salt and adjust.
6. add chopped coriander and switch off the flame
7. temper using the items listed and add to sambar.

Notes:
1. add your choice of veggie
2. No need to add tamarind, if tomatoes are not tangy, add a small amount of tamarind concentrate or extract, say about 1/8 tsp.
3. Either your can temper with ghee or add a tsp of ghee on top of it. It will add extra flavor and taste while serving with tiffins
4. sambar should not be too tick, add half of the boiled dal and chk the consistency, and add the remaining accordingly.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

Linking this recipe to #recipeoftheweek | A Mummy Too

Brinjal Chutney

Here is the next veggie based chutney recipe, Brinjal / eggplant Chutney. It is quiet simple as well as a different chutney which you can make for your guests also. It suits well with Dosa and Idly varieties.

Ingredients:

round eggplants - 4 medium
onion - 1/4 cup roughly chopped
tomato - 1 small
Green chili - 2
Coconut - 1/4 cup tightly packed (grated / thinly sliced)
Oil - 2-3 tsp
salt- as per taste

To temper

Oil - 2-3 tsp
mustard seed - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 sprig

Preparation:

1. Cut Brinjal, onion, tomato into cubes
2. Heat a pan with 2 tsp of oil and saute green chilies, onion, and egg plants by adding one by one.
3. When the onions turn transparent add tomatoes along with that and saute until they turn soft.
4. Just before turning off the flame add coconut and stir gently.
5. Let the saute items cooled down, then grind in mixie by adding required salt

Yummy and Delicious Chutney is ready to taste with your favorite main. I served it with Ragi idlies.

Notes:
 A piece of ginger and two or three cloves of garlic also can be added.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

Grated Carrot Stir

Carrot Poriyal or Grated carrot stir will definitely take place in our guest lunch menu. Carrots are one of the veggie which are cheap in cost here (In india the things are different :))My kid also loves to eat raw carrots, as these are good for eyes i always encourage her to eat it. So whenever i shop veggeis, i used to get at least 2 or 3 packs of carrots. So all the time this veggie will be available in fridge. This is simple to make and so healthy too. Kids also will be attracted by its color.

Ingredients:

Grated Carrot - 2 cups
finely choppe onion -2 table spoon (optional)
green chilies - 2 small or 1 big
salt - as per taste

To temper:

Oil - 1 or 2 tsp
mustard seeds - 1/2 tsp
urad dal - 1/2 tsp
curry leaves - 1 sprig
cumin seeds - 1/4 tsp (optional)

Preparation :

1. Heat oil in pan and the items listed in "To Temper". Saute for 30 seconds.
2. Then add onions and green chilies and saute well until the raw smell of green chili leaves.
3. Then add grated carrot and saute gently. add required salt.
4. cover with a lid and let it cook. In between open the lid and stir gently.
5. Switch off the flame once the veg is cooked.

Notes:
1. you can even add more onions. As i do not prefer personally i did not add more.
2. similarly if you need a spicy version then add one or two green chilies extra. I prefer the veggies in their actual flavor and taste. so I do not add much spices.

I have already shared Carrot Egg Stir recipe. Don't miss to check that also :))

Stuffed Eggplant Curry

It is my first try in stuffed vegetable. Recently I had stuffed eggplants at my friend's home. I liked the stuff and noted the ingredients from her and modified the preparation a little.  There are many variations in the stuffing. This is made with Peanuts, sesame, coconut stuffing. Please check the recipe for more details :)

It is long time awaiting recipe for me. Whenever I visit shop here, i don't get fresh eggplants. This time luckily i got fresh baby eggplants. So tried this delicious curry this weekend.

Ingredients:

Eggplants - 10-12 (try to use the similar sized eggplants)
tamarind water - 2 cups (dilute 1 tsp of concentrate in 2 cups of water)

to saute and grind:
Oil - 1 tsp
Onion - 1 small
tomato - 1 small
ginger - a small piece
garlic - 1-2 cloves

To roast and grind:
Oil - 1tsp
mustard seeds - 1/2 tsp
fenugreek  - 5-6 seeds
peanuts - 1/4 cup
sesame - 1/4 cup
red chilies- 3-4
coconut (grated / powder) - 1/4 cup
tamarind concentrate - 1 tsp
salt - a pinch

To temper:
Oil - 1 tbsp
mustard seeds - 1 tsp
urad dal - 1 tsp
cumin - 1 tsp
green chilies - 2-3 (slit it lengthwise)
hing - a pinch
curry leaves - a sprig

Preparation:

1. In a pan heat 1 tsp of oil and add mustard seeds, fenu greek, then add and roast peanuts until they turn slight brown.
2. Then add sesame and red chilies, when the sesames start popping, add coconut and fry for few seconds.
3. Then add tamarind concentrate, salt (do not stir) and switch off the flame. Let it cool down.
4. In the mean time, heat another tea spoon of oil and saute, ginger, garlic, onion, tomato one by one and saute. Let it cool down.
5. Now, grind the peanut, sesame mix with a tbsp of water.

Stuffing the eggplant:
6. Cut all the eggplants from bottom, leaving the stem on top. (do not cut till the stem, stop a cm before the stem)
7. open the cut eggplants like a flower and stuff the masala in it and press tight. Repeat this for all the egg plants. (preserve the remaining stuff masala to use while preparing gravy)
8. In a wide pan, heat a tsp of oil and arrange the egg plants in it.
9. Keep the flame in simmer and close the pan with a lid.
10. Make sure to turn the eggplants every one minute to have even cooking.(Cook each side for a minute)

Preparing gravy:
11. Grind the onion tomato, ginger garlic into a smooth paste
12. Heat a table spoon of oil in a pan, add, mustard seeds, urad dal, green chilies, curry leaves, hing one by one. Saute them for a minute.
13. Then add the ground paste and saute until the raw smell leaves.
14. Once the raw smell goes, add the tamarind water, along with the remaining stuff masala (if any). check for salt.
15. Let this mix boil well for another 5 minutes.
16. Now add the stuffed eggplants, without breaking it, to the gravy.
17. Let it cook for another 3-5 minutes. (do not over cook, otherwise the eggplants will become mash)
18. Add cut coriander leaves and switch off the flame.

Note:
1. If the stuff masala remains, it can be added with the gravy. if not no problem, the onion tomato paste is sufficient to give the gravy consistency.
2. If the curry is not spicy for your taste, add a tsp of sambar powder instead of adding more chili powder.
3. Let it stand for atleast 20-30 mins before serving.

Sending this Recipe to In My veg box event hosted by beulah's full scoops and initiated by Nayna of  citrusspiceuk blog

Egg Drop Curry / உடைத்த முட்டைக் குழம்பு

This is one of my childhood favorite dish. Sometimes when mom prepares rice for dinner, this is one of the kuzhambu that we demand for. It goes well just with the appalam or even as it is. It makes the cooking simpler but definitely treats your taste buds. I prepared this for dinner couple of days back, so thought of sharing it in my blog too. Lets see the recipe now.

Ingredients:

Eggs - 3-4
Onion- 1 small (1/2 roughly chopped + 1/2 finely chopped)
Tomato - 2 small(1and 1/2 roughly chopped + 1/2 finely chopped)
ginger - a small piece
garlic - 4-5 cloves
Tamarind- a small gooseberry size (soak in 1/2 cup of water)
oil - 2 tbsp
mustard seeds - 1 tsp
urad dal - 1 tsp
cumin seeds - 1 tsp
curry leaves - few
coriander leaves - few
Water - 1.5 - 2 cups
salt - as per taste

Preparation:

1. In a pan heat a tsp of oil and saute ginger, garlic cloves, roughly chopped onions and tomatoes one by one.
2. Let them cool and grind it and keep aside.
3. In the mean time heat a tbsp of oil and mustard seeds, urad dal, curry leaves,cumin seeds one by one.
4. Then add the finely chopped onions and saute well.
5.When they turn transparent, add finely chopped tomato, and saute until they turn soft.
6. Then add the ground paste, saute until the raw smell leaves. Add the remaining oil if required.
7. Once the raw smell leaves and onion tomato and onion tomato paste is merged well, add the 1/2 cup of tamarind water.
7. Add salt and 1.5 cup of water (if the consistency is too thick add another 1/2 cup of water).
8. Let the gravy boil well for 3-5 mins with closed lid.
9. When it is boiling well, break the eggs and add it one by one.

10. Do not disturb the gravy, close the pan with a lid, turn the flame to simmer and let it cook for another 3-5 mins or until the eggs are cooked.
10. Make sure the curry is not burned in bottom so stir gently and check whether the eggs are cooked.
11. Add chopped coriander leaves and switch off the flame.

Notes:

1.  Tastes best with rice, chapati, dosai etc.
2. Adjust the tamarind quantity according to tomatoes taste.

Don't miss to check my another version of egg curry using boiled eggs here

Linking this recipe to Remya's event