EASY KARAMANI SWEET SUNDAL RECIPE – NAVRATRI RECIPES

This week I have planned to share some interesting sundal varieties in my blog. Let me start with this easy karamani/lobia /black eyed beans/ thatta payaru sweet sundal with jaggery. For any sundal , pulses/grains should be soaked, cooked and tempered.  And for sweet sundal, cooked pulses should be mixed with jaggery syrup.This is the usual procedure..Last year I posted green gram sweet sundal using the same method . But this sundal is much much easier to make. We don’t have to soak the lobia/karamani and no need to make jaggery syrup too. Doesn’t it sound simple, quick and easy friends ? :) .I got this recipe from one of my cookbooks.Normally we don't temper for sweet sundal but in this recipe i have seasoned with mustard and chilli as we do for sweet mango pachadi. It tasted great and flavorful  :) We loved it a lot.If u want u can skip tempering and add cardamom powder.. Do try this sundal for first day of Navaratri and enjoy !!

Karamani sweet sundal recipe

How to make Karamani sweet sundal/Lobia sweet sundal recipe for navratri

Cuisine: Indian

Category: Sweet

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 200ml

White or brown black eyed beans/karamani – 1/2 cup Grated jaggery – 4 tbsp ( add 2 - 3 tbsp for less sweet) Cardamom powder – 1/4 tsp(optional,i dint use) Cooking oil – 2 tsp (to roast karamani) Grated coconut – 4 tbsp Salt & water – as needed To temper Cooking oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1tsp Red chilli – 1 no Curry leaves - few

METHOD

In a pressure cooker base, heat 2 tsp of oil and roast the karamani for 5-7 minutes in medium flame till u get a nice roasted smell.Add the required water and pressure cook it in low flame for 2 whistles adding salt.It takes nearly 15-20 minutes Open the cooker after the pressure is released.Drain the excess water & reserve the cooked lobia/karamani. In a pan , heat oil and temper mustard seeds , urad dal , curry leaves. Add the cooked lobia and mix well.Now add the grated jaggery and mix well till the jaggery melts and mixes with sundal.Stir for sometime and lastly add the grated coconut.Mix well and switch off the flame. Close the kadai with a lid and let the sundal sit in the kadai for sometime.Initially the sundal looks slightly mushy but it separates when time proceeds. So prepare 30 minutes before serving Enjoy !

Note

If there is mud in jaggery , u have to make syrup , strain it and add to the sundal.Click here to know how to make sundal adding jaggery syrup. Soaking black eyed beans is not necessary.But u have to roast well before pressure cooking.If u want to soak karamani , u have to roast in oil before soaking . Otherwise sundal smells raw. Normally we don't temper for sweet sundal but in this recipe i have seasoned with mustard and chilli as we do for sweet mango pachadi. It tasted great with mildly spiced and flavorful  :) We loved it a lot.If u want u can skip tempering and add cardamom powder & grated coconut.

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PARUPPU IDIYAPPAM– BREAKFAST RECIPES

Paruppu idiyappam is Sendhil’s favourite among all the other idiyappam varieties..I learnt this from my MIL.She makes it very well.With the flavour of coconut oil and crushed jeera it tastes yum… Do try this. U’ll love it very much..This can be given for people recovering from illness. Its very light, mildly spiced and healthy too..

INGREDIENTS
1 cup - 200ml

Cooked idiyappam – 3 cups Moong dal – 1/4 cup Big onion – 2 nos (finely chopped) Green chillies – 3 nos (slitted) Cumin seeds/jeera – 1.5 tsp (coarsely crushed) Coconut oil – 1 tbsp To temper Cooking oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 2 tsp Asafetida/hing – 1/4 tsp Curry leaves - few

METHOD

Make idiyappam and loosen it lightly using ur hands or fork..Usually i cook the dal while making idiyappam in the idli pot itself. For that, inside the idli pot , place the dal in a small bowl and add the required water .By the time u finish making idiyappam , dal would have been cooked and blossomed.It takes nearly 10 mins.Remove the dal and set aside.Make sure dal should not be mushy. In a kadai ,heat oil and temper all the ingredients given above in the same order.Then add the big onions , green chillies and saute till transparent.Add the required salt. Mix well .Lastly add the blossomed moong dal. Mix for a minute and set aside. Add this dal mixture to the cooked idiyappam and mix well. Add coconut oil and coarsely ground jeera. Mix well and serve !!

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LEMON IDIYAPPAM / LEMON SEVAI – BREAKFAST RECIPES

We usually make varieties of idiyappam like sweet idiyappam(with jaggery) , milagu jeeraga idiyappam  , lemon , paruppu and puli idiyappam . Sweet idiyappam is a must and should recipe for guest. In addition to this we make any one of the above said varieties.Among all these varieties , i love lemon and puli idiyappam the most ..We make puli idiyappam whenever we have excess pulikachal in hand. Otherwise we usually make lemon and paruppu idiyappam for our dinner..It is very easy to make , colorful and a tasty breakfast/dinner recipe.

INGREDIENTS : 1 cup - 250ml

Cooked idiyappam – 1 cup Lemon juice – 2 tbsp Green chillies – 3 -4  nos (slit) Turmeric powder – 1/4 tsp Hing – A big pinch Salt & water – as needed To temper Cooking oil or gingely oil  - 1 tbsp Mustard seeds – 1 tsp Urad dal – 2 tsp Channa dal – 1 tbsp Asafetida/hing – 2 big pinches Red chilli – 1 no (pinched) Curry leaves – few

METHOD

Squeeze the lemon and extract the juice. Add turmeric powder , salt , hing and set aside.In a kadai , heat oil and temper all the ingredients given above in the same order.Add the lemon juice at the end , mix well and switch off the flame. Transfer this juice to a bowl.Lemon juice is ready. Make idiyappam and loosen it lightly using a fork or ur hands.Add this lemon juice along with seasoning. As soon as u add the juice , idiyappam will be wet and it will get separated by itself. So just mix using a ladle. Add  a tbsp of gingely oil .mix well .Initially it tastes little tangy but the idiyappam will absorb and tastes even while u eat. so always prepare 30 minutes in advance..

Tasty lemon idiyappam is ready to serve !

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SWEETENED MILK ( WITH COCONUT AND JAGGERY) FOR IDIYAPPAM - IDIYAPPAM SIDE DISHES

I usually make sweetened coconut milk ( with sugar) for idiyappam as served in restaurants.I make coconut milk with jaggery only for vendhaya dosai.When i was talking to my friend Shalini , she told me about this milk . She told it tastes great for idiyappam and also there is no need to extract coconut milk.So this milk is less in calories too.But it tastes more like coconut milk .Also it takes lesser time to prepare than extracting coconut milk. What else i need to try this recipe. I tried on the same day for breakfast.It was superb. Sen loved it a lot. Thank u so much dear , i have got a tasty sweet accompaniment for idiyappam and appam other than the usual coconut milk.Friends , do try this milk for a change. U’ll make it often.

INGREDIENTS
1 cup - 200ml

Boiled Milk – 1.5 – 2 cups Grated coconut – 2 tbsp Fried gram dal /pottukadalai – 2 tsp Grated jaggery – 1/2 cup Cardamom – 2 nos

METHOD

In a mixie jar , grind the grated coconut , fried gram dal and elachi to a smooth paste adding required milk. Add this paste to the remaining boiled milk. Mix well and allow it to boil for few minutes say 5-8 mins.It will thicken slightly. In the mean time , in another bowl , heat and melt jaggery . Strain the syrup.Boil the syrup for few minutes till it becomes frothy and slightly thick. Add the required syrup to the boiling milk.Simmer the flame completely and mix well.Leave it for a minute and switch off the flame.Add more milk to adjust the consistency based on the sweetness.Adjust the quantity of syrup as per the sweetness u require. Serve with idiyappam. Note: Do not roll boil the milk after adding the syrup. It will curdle.Just heat in low flame for 1 minute.

Pour this milk on top of idiyappam and enjoy eating . Its delish!

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IDIYAPPAM KURMA – IDIYAPPAM SIDE DISHES

As i mentioned in my idiyappam recipe post , usually we make varieties of idiyappam when we have guests. Recently I tasted idiyappam in some restaurants.I loved the way it was served with sweetened coconut milk and mixed vegetable kurma.So i too started making the same way for my guests. When i make idiyappam for breakfast , i make this kurma and sweetened coconut milk as accompaniments as it is heavy and takes more time to digest..But If i make idiyappam for dinner , i prepare some varieties like lemon , puli or paruppu idiyappam which are easily digestible.I got this kurma recipe from Mrs.Mallika badrinath’s cookbook. I have tried this several times.It comes out very well.We love this kurma a lot.Do try this for idiyappam , u’ll love it for sure. I think it tastes good for rotis as well. But i have not tried it personally.Here is the link for mixed vegetable kurma i make for roti. Check if interested !

INGREDIENTS
1 cup - 200ml

Mixed vegetables – 2 cups (carrot ,beans , peas ,potato) To saute in oil Cooking oil – 2 tbsp Cinnamon – 1no Cloves – 2 nos Elachi –1 no Big onion – 1 no Tomato – 1 no Green chillies – 1 no Turmeric powder – 1/4 tsp Red chilli powder – 1 – 1.5 tsp(use kashmiri powder,else u won't get this color) Dhania powder – 1 tsp Garam masala powder – 1/2 tsp Karuri methi – 1/2 tsp fresh curd – 1/3 cup Milk - 2 -3 tbsp To grind Grated coconut – 3 tbsp Cashew nuts – 5 nos Poppy seeds – 2 tsp(soak in little hot water b4 grinding)

METHOD

Chop all the vegetables finely and pressure cook in high flame for one whistle.Set aside. Grind all the ingredients given above to a smooth paste.Keep aside. In a kadai , heat oil and saute the cinnamon , cloves , elachi , big onions , tomato , green chillies . Saute till tomato turns mushy.Then add the turmeric powder , dhania powder , red chilli powder and salt.Saute for few minutes. Now add the  cooked vegetables ,ground coconut mixture and curd. Mix well and allow it to boil for few minutes. Lastly add the garam masala powder and crushed kasuri methi .Mix well ,leave  for a roll boil.Add milk at the end to adjust consistency. Switch off the flame. Garnish with coriander leaves.

Serve with idiyappam and enjoy ! It tastes divine :)

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IDIYAPPAM RECIPE |SEVAI–BREAKFAST RECIPES

Idiyappam /sevai/string hopper is a very popular Tamilnadu/kerala breakfast recipe.I learnt this from my MIL.Before marriage my mom makes sweet sevai and lemon sevai for guests using store bought rice sevai. I never knew idiyappam can be made at home till my marriage. Initially i used to struggle a lot without knowing the correct boiling point of water.If the water is over boiled , idiyappam dough will be well cooked and it will be really hard to press when the dough cools down.( u have to call ur husband for help ) If it is boiled less than the required temperature, idiyappam will be very soft and u won’t get proper strings.U’ll not be able to crumble it for making lemon , sweet and other varieties. By practice , i got it right. .Sen loves my idiyappam a lot. My MIL makes idiyappam for our guests usually.I am happy i too can prepare idiyappam for my guests confidently..
If u know this basic idiyappam recipe u can make nearly 6-7 varieties with it. I’ll post the varieties in the upcoming post. To me kozhukattai dough and idiyappam dough making are similar in procedure. So i have attached the video of kozhukattai dough which is the same for making idiyappam dough.Please watch if interested.I have also given some tips to make perfect idiyappam when the water is over boiled or less boiled and the approximate water measurement for 1 cup of rice flour.Hope this post will be useful for beginners.

INGREDIENTS
1 cup - 200ml

Rice flour – 1 cup Water – 1.3 – 1.5 cups ( i used 1.3 cup) Salt – as needed Gingely oil – 1 tsp

METHOD

In a bowl , take the water . Add a tsp of oil.Allow it to boil for 2-3 minutes.When it boils,small bubbles will appear in sides first. Then it will appear in bottom. After 2 minutes it will start to roll boil with big bubbles. Switch off the flame as soon as u see one big bubble.Never allow to roll boil completely.It will be just right for the flour to cook and u’ll get a non sticky dough.( No problem even if it roll boils slightly but u will find it really hard to press.) In a vessel , keep the flour mixed with salt .Add this water little by little to the flour and mix well with a ladle..Do not pour all the water.U may get some excess water remaining.I used 1.3 cups of water for 1 cup of rice flour. It may vary up to 1.5 cups. The quantity of flour will increase as it gets cooked. When the dough becomes warm start kneading with ur hands and u’ll be able to roll a non-sticky and soft yet firm dough. Now take the idiyappam press, grease it with oil and fill the dough .Squeeze it onto the idli plate. I used my electric rice cooker base plate to make a single layered idiyappam like in hotels..(Grease the plate with oil before pressing) U can also squeeze as small idlis in each hole of idli plate.Always keep the idil plate after the water starts to roll boil. It will take just 2-3 minutes to cook. Remove after 2 minutes. Idiyappam will drop easily without sticking from the plate.

Remove and serve hot with sweetened coconut milk and kurma !!

NOTE

Always add water in small quantity while mixing the dough. If u add more water , dough will be sticky. U can add more rice flour to correct it but idiyappam will look dry . So u have to eat it really hot.. By mistake if u allow the water to roll boil completely , add 1/4 cup of cold water ( room temperature) to it . The water will come to the correct heating point. Now add the required water to the flour and make the dough. If u strong enough to press the dough , u can allow the water to boil well and add.But U’ll really get a nice, soft idiyappam with big strings. Always cover the unused dough with a wet cloth and grease with little oil.Else it will become dry . If the water is less boiled , idiyappam strings will get cut when u press and idiyappam looks mushy after it cooks.So no problem if the water is over boiled.Make sure it is not less boiled. Boil in high flame for 2-3 minutes. It will be enough i guess.

Do have a look at this video for making idiyappam dough, if interested ..

How to make idiyappam dough using rice flour

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PUMPKIN GRAVY | PARANGIKAI CHUTNEY – LUNCH RECIPES

I learn this recipe from my MIL.We call this as parangikai chutney ..Most of the time my mil makes this gravy when my FIL buys yellow pumpkin..It tastes great when mixed with plain rice.Tastes good with idli , dosa too..U can easily finish one full pumpkin when u make this gravy for 4-5 persons.So friends , if u r bored of making pumpkin sambar and poriyal , do try this gravy for a change. U’ll love it.Asafetida/hing & coriander leaves are the star ingredients for this gravy. So use it generously..

INGREDIENTS
1 cup - 200ml

To pressure cook Pumpkin – 2 cups ( cubed) Salt n water – as necessary Tamarind – Medium gooseberry size Hing/Asafetida – 1/4 + 1/4 tsp To temper n saute Cooking oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Channa dal – 2 tsp Big onion – 2 nos Green chillies –6-8 nos ( adjust depending on the spiciness) Curry leaves – few Coriander leaves – to garnish

METHOD

Remove the skin of pumpkin and discard it.Chop the pumpkin roughly into big cubes..Pressure cook them adding enough water. Open the cooker and mash them well with a whisk.OR U can also grind in mixie to make a paste after it cools down and set aside. Take the tamarind extract and set aside.Slit the green chillies and chop the onions finely. In a kadai, heat oil.Temper with mustard seeds , urad dal , channa dal .After the dals turn golden brown , add the onions and green chillies. Saute well for sometime.Add  1/4 tsp of hing and curry leaves. Now add the tamarind  extract and ground pumpkin.When it starts to roll boil ,add 1/4 tsp of hing again..Adjust the consistency adding more water.Mix well and boil for 6-8 minutes..Garnish with lots of coriander leaves.

Mix with plain rice and enjoy ! Goes well for idli , dosa too..

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