Sabudana Vada With Chutney Recipe / Javvarisi Vadai / Sago Vada

 Sabudana vada with peanut chutney is one of the most popular vrat / fasting dish in North India. Navratri is around the corner. I am sure most of you would look for no onion no garlic fasting recipes.Sago/Tapioca pearls(Sabudana in Hindi,Javvarisi in Tamil) is considered to be one of the most important ingredient used for cooking vrat recipes.People usually make Sabudana khichdi,Kheer in North India and Javvarisi Upma,Payasam in South during fasting days either for breakfast or for dinner.I always wonder why sabudana is consumed on Vrat days even though it is high in carbohydrates & Calories.I browsed few websites and found some health benefits like Sabudana gives quick energy.It is very easy to digest & gives a cooling effect on the system.It is quite low in fat,protein and does not have any minerals or iron.So  milk, peanut & potatoes are added with sago to increase its nutrtious value.Basically I love sabudana kheer /Javvarisi Payasam prepared with sugar or jaggery more than other sabudana dishes.But this year during this Navratri festival,I wanted to explore varieties of sabudana recipes.So I started with Maharashtrian style Sabudana vada/Sago fritters and made a quick video along with step by step pictures.Even though I tried it for the first time,its result made me felt as if I am making it regularly at home. .Yes, it came out super crispy and tasted great with this easy peanut curd chutney.This chutney is one of the best side dishes for sabudana vada as mentioned HERE.I too loved this combo very much.I have tasted sabudana vada only once in GOLI VADA PAV outlet.But its taste and appearance was completely different than this one.I will try to experiment that vada and post it here.Now lets see how to prepare Sabudana Vada recipe for Vrat snacks.You can try shallow frying or Air fry it for diet version.Serve & eat it hot to enjoy its best taste !

Check out my Javvarisi vathal/Vadam & Mango Sago Pudding

Sago vada / Sabudana Vada- Javvarisi Vadai

How to make crispy Sago vada/Sabudana vada with video

Cuisine: North Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 200ml Sago/Sabudana/Javvarisi - 1/2 cup ( Big variety,NO nylon) Medium sized potato - 1 no Roasted peanuts - 2 tbsp Arrowroot powder or rice flour or corn flour - 1/2 tbsp ( I used corn flour) Green chillies - 1 no ( Finely chopped) Ginger - 1/2 inch piece ( -do-) Coriander leaves - 2 tbsp (-do-) Cumin seeds/Jeera - 1/2 tsp Sugar-1/4 tsp Lemon juice – 1/2 tsp Salt - as needed Oil - to deep fry Peanut chutney for sabudana vada Fresh curd – 1/4 cup Roasted Peanut powder – 2 tbsp Red chilli powder – 1/2 – 1 tsp Turmeric powder – 1/8 tsp Cumin powder – 1/4 tsp Sugar – a pinch Salt – as needed

METHOD

Wash & soak the sabudana overnight Or 4-5 hours adding enough water to cover it.Soak till it becomes soft.Drain all the excess water & squeeze the sabudana.Take in a bowl. Pressure cook potato,peel the skin and mash it well.Powder the roasted peanuts coarsely. Chop the green chilli,ginger & coriander leaves. Take the squeezed sabudana,mix the mashed potato,peanut powder,Corn flour or arrowroot powder,chopped green chilli,ginger,coriander leaves,sugar & salt( Use arrow root powder during fasting days).Mix it well & make a dough.DO NOT ADD WATER.Soaked sabudana & mashed potato along with rice flour makes a non-sticky dough.(TIP: If sago has more water content,vada will absorb more oil.If sago is too dry,vada may crumble or dissolve in oil.So take care and bind the mixture well) Take a small ball sized batter and make a round.Pat it to bring vada shape.Arrange in a plate. Heat oil in a kadai and put a pinch of batter.If it rises to the top,Oil is right.Keep the flame medium.Now drop the vada and cook in batches.Flip the vada and cook both sides till golden brown.This vada takes more time to turn golden brown.So keep flipping it until u get the color(TIP: Deep fry the vada patiently in medium flame else it may turn brown faster leaving the inner portion uncooked.Slow frying helps to bring crispy exterior.Make sure the temperature of oil is correct,else vada will absorb more oil) Keep the unused batter in refrigerator because vada may absorb more oil if kept outside for long time. PEANUT CHUTNEY FOR SABUADANA VADA Powder the roasted peanuts.Take the curd,powdered peanuts,red chilli powder,turmeric powder,salt,sugar.Mix well and check for taste.Serve hot vada with peanut chutney !

Note

For variations replace green chilli with a tsp of red chilli powder. You can skip rice flour/corn flour with arrow root powder during fasting days. Add more green chillies for spicy vada. You can also add garam masala powder for more spicy flavor.But its not the authentic recipe.

Enjoy crispy sabudana vada with peanut curd chutney ! Tastes yum !!

Very Good Recipes Tags: sabudana vada recipe, make sabudana vada, sago vada, javvarisi vadai recipe, Sabudana vada chutney recipe, sago recipe, Fasting recipes, Vrat recipes, How to make javvarisi vadai, sabudana recipes

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Gobi Biryani / Cauliflower Rice Recipe

Gobi biryani / South Indian Cauliflower rice is my recent try in biryani recipes. Cauliflower is one of the favorite vegetables for kids & adults.In my family,my daughter loves my Gobi 65.So I always opt for gobi manchurian or gobi 65 more than other cauliflower recipes.This Friday I came to Salem to my in-laws house.My FIL bought a big sized cauliflower as it is Raksha's favorite vegetable. I made crispy Gobi fry with half of the cauliflower and made this biryani for Sunday Lunch yesterday.It came out really well.I referred my MIL’s hand written cook book for the recipe.I tweaked it slightly to suit our family’s taste.Everyone gave thumbs up after tasting the biryani.This cauliflower rice can be made as lunch box recipe for your kids.I am sure they will love to have it with raita.Ok,Lets see how to make this week’s Sunday Lunch Recipes Series 31-Gobi Biryani aka Cauliflower Rice .

Do check my Biryani Series collection HERE.

Gobi/Cauliflower biryani recipe

Cauliflower rice / Gobi biryani recipe - Kids favorite Rice

Cuisine: Indian

Category: Lunch ideas

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

1 cup - 200ml Basmati rice - 1 cup Water - 1.75 cups Big onion - 1 no Tomato - 1 no Red chilli powder - 1/2 tsp Garam masala powder - 3/4 tsp Salt - as needed Mint+coriander leaves - few Curd - 1 tbsp Lemon juice - few drops To grind Green chillies - 2 nos Cashewnuts - 5 nos Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Fennel seeds - 1/2 tsp Ginger -1 inch piece Garlic - 5 cloves

METHOD

Wash and soak the basmati rice for 30 minutes.In the mean time,take the big sized cauliflower florets and wash in turmeric+salt mixed hot water to remove germs.( Tip : Do not use small sized cauliflower florets because it will become mushy while cooking in cooker.So use bigger florets) Slice the onion and tomato.I used steamed rice here.So i used 1:2.5 cups of water after soaking the rice for 30 mins. Grind all the ingredients given under “to grind” to a smooth paste adding enough water. Set aside. Heat a pressure cooker with oil+ghee. Saute a bay leaf,black stone flower.Saute onion slices till transparent.Add the ground masala and tomato pieces.Saute till tomato turns mushy and raw smell of masala goes off completely. Add turmeric powder,red chilli powder,garam masala powder and salt.Now add the cauliflower pieces and mix well to coat the masala. Now add the washed & soaked basmati rice,water and pressure cook for 1 whistle in low flame. Open the cooker after the steam is released.Fluff the rice with fork and serve hot with raita!! Enjoy !

Note

you can replace cauliflower with baby corn ,potato or meal maker/Soya chunks and make this rice. For variations u can skip the grinding part and saute all the spices given under “To grind” in oil+ghee.

Enjoy Cauliflower biryani with raita.I made some Gobi 65 specially for my daughter on demand

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Anjaneyar Kovil Milagu Vadai/Hanuman Temple Vada Recipe

Anjaneyar kovil vadai/Hanuman temple vada is something very special than our usual urad dal vada with pepper.Its crunchy taste and its awesome pepper flavor makes anyone fall for it.More than all,it’s a special prasad prepared in temple kitchen/madapalli and offered in the form of Vadai malai for Anjaneyar.Prasadam given in temples always tastes great and unique with its own flavor.To mention specifically,Chennai Nanganallur Anjaneyar temple vadai malai is most famous in Tamil nadu.Generally South Indian temples are famous for its puliodharai,sakkarai pongal and vadai.Most of us try to recreate Kovil puliodharai and kovil vadai at home.And if we get the taste close to temple version,we feel very happy and excited.I too got the same feel when I made this Anjaneyar temple vada successfully and that too in my very first attempt.I used to try temple puliogare very often in my kitchen but I couldn’t match the taste which was very disappointing for me.But when I prepared this vadai malai for Purattasi sani thaligai last week.I was completely satisfied with the output.Anyone even a beginner can make this crispy vada if you follow the steps carefully.So lets check out how to make this Hanuman temple style pepper vada with step by step photos.

Anjaneyar Kovil Vadai Recipe

Anjaneyar kovil milagu vadai with urad dal-Hanuman temple pepper vada

Cuisine: Indian

Category: Snack

Serves: 11-12 nos

Prep time: 20-60 Minutes

Cook time: 5 Minutes

Total time: 25-65 Minutes

INGREDIENTS

Round white urad dal - 1 cup Rice flour - 1.5 tsp Hot oil - 1 tsp Milagu/Pepper corns - 1 tsp Salt - as needed Hing/Asafetida - 1/4 tsp Water - add only if needed ( 1 -2 tsp)

METHOD

Wash and soak the urad dal for 30 minutes to one hour.You can also soak it for 20 minutes and proceed if you have less soaking time. After soaking drain all the water completely using a colander/Strainer.Make sure there is no water left in urad dal.Let it sit in colander for 5 to 10 minutes. Now take the mixie jar,put the pepper corns,hing and then top with urad dal. If you put urad dal first and then pepper corns,pepper may not grind properly.So put the pepper and then add the urad dal.Grind it twice for short interval and grind the batter coarsely.Take care batter should not become too smooth.Add 1-2 tsp of water only if needed.Do not add salt. Remove the paste into a bowl and add rice flour,salt and hot oil.Mix well.Take two thick polythene sheets or banana leaf or zip lock covers.Grease with oil generously.Take a big gooseberry sized ball and keep in it one greased sheet.Place the other sheet on top of it.Take a small bowl with flat surface and press the ball with it. It will flatten to a thin roundel.Make a hole in the center using your finger. Pat it in uniform thickness else vada may turn crispy in thinner side and soggy in thick portions. Grease the sheet every time u pat the vada else vada may break while you remove.If vada breaks while you remove it, grind it little more n proceed. Heat oil in a kadai to deep fry the vada.Put a drop of batter to check the oil temperature.If it rises immediately,oil temperature is just right.Now simmer the flame completely and carefully remove the vada from the sheet.Drop in oil and fry in medium flame till it turns golden brown and crispy.Flip the vada and cook the other side too.When the bubbles cease,remove the vada into a tissue and drain the excess oil. If the batter is properly ground without adding water,vada will not absorb oil.( Deep fry the vada patiently in medium flame because the color of vada turns black very soon and it remains uncooked when done in high flame) I deep fried the vada one by one by keeping less oil.So its your choice of frying one by one or in a batch.Make 11 or 21 numbers and tie them in a thread.Make vada malai and offer to Lord Anjaneyar.Get his blessings !

Note

Soaking time of urad dal can be varied.I soaked for more than 2-3 hours but still my vada came out very crispy.You can achieve the same result even if you soak the dal for less than 30 minutes, Crispness of vada completely depends on proper grinding of batter and frying the vada patiently in low to medium flame. Never skip the rice flour & hot oil.It helps to make the vada crispy. Add more pepper for spicy vada.

Offer this crunchy pepper vada to GOD and Enjoy !

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Peanut Onion Chutney Recipe For Idli Dosa

 Basically I love to make different varieties of chutney for idli,dosa.So I keep hunting some interesting chutney recipes even after posting 40+ chutney recipes in my blog. I wanted to make variations in peanut chutney as Sendhil loves peanuts.I have tried Andhra style peanut chutney with coconut & peanut tomato chutney.But Peanut onion chutney without coconut was pending in my list.So I tried it last week for dosa.It was awesome.We all loved it.I am happy to include this yummy recipe in my chutney collection.I have not removed the skin of peanuts in this chutney after reading some health benefits of peanut skin HERE.So this chutney is quick and easy to make.Try this tasty side dish for idli,dosa.You will love it like us.Lets see how to make peanut onion chutney below.

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Brown Rice Vegetable Biryani Recipe - Vegetarian brown rice biryani in pressure cooker

Brown rice veg biryani is my recent try using Sona masoori brown rice. I usually make brown rice idli,dosa. But I have not used brown rice for our lunch.Yesterday I bought a pack of India Gate brown rice( Not brown basmati) for the first time and tried this biryani in a pressure cooker. I did not have any idea of how to cook brown rice.So I tried to cook the rice like our usual white rice biryani & it became a super flop after cooking for 20 minutes in pressure cooker.The outer bran of brown rice was not cooked at all.Then I browsed through some websites and came to know brown rice has to be soaked for a minimum of one hour.I added more water,kept for another 20 minutes and finally my rice was cooked soft and great. Biryani was very nice and flavorful. But it really tested my patience and I was not able spend time to click good pictures as our tummies were rumbling out of hunger.Cooking brown rice is very easy only if you soak it for more than an hour.You can also opt for frying the rice adding ghee to make it more flavorful.I will try to make a separate post on cooking brown rice using various methods.Here I have used mixed vegetables like carrot,beans and potato.U can also try with marinated chicken for non-veg options.So friends I have altered the recipe based on my experience.I hope u can make it perfect by following this recipe.I am happy to share this healthy brown rice biryani as my 30th post in Sunday lunch recipes series.Ok,lets see how to make this Indian style brown rice biryani.

Brown rice biryani recipe

Healthy brown rice recipe adding mixed vegetables

Cuisine: Indian

Category: Lunch

Serves: Serves 4

Prep time: 120 Minutes

Cook time: 20 Minutes

Total time: 140 Minutes

INGREDIENTS

1 cup = 200 ml Brown rice - 1 cup Mixed vegetables -1/2 cup Water - 3 cups Salt - as needed To grind Grated coconut - 1 tbsp Green chillies - 2 -3 nos Mint leaves,coriander leaves -  2 tbsp Big onion - 1/2 no Fennel seeds/Soambu - 1/2 tsp To saute Cooking oil + ghee - 2 tbsp Cinnamon,cloves,cardamom,bayleaf,black stone flower - 1 each Big onion - 1 no( sliced) Tomato - 1 no G&G paste - 1/2 tsp Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Lemon juice - few drops

METHOD

Wash & soak the brown rice for minimum 1 hour.You can soak it over night too.Soaking helps the outer bran of brown rice softer and enhances quick cooking.Chop the vegetables and keep aside. Grind the ingredients given under “ To grind” to a smooth paste.Set aside. In a pressure cooker base,heat oil+ghee and saute the whole spices,g&g paste,sliced onions.Mix well till raw smell goes off.Now add the tomato and saute till mushy.Add turmeric powder,red chilli powder & garam masala powder along with ground paste.Mix well and saute for a minute. Lastly add 3 cups of water and soaked rice. Drizzle few drops of lemon juice and pressure cook in low flame for one whistle.It takes 10-15 minutes. Open the cooker after the steam is released.Fluff the rice and enjoy with raita ! Rice looks mushy when it is hot but it will separate as it turns warm.

Note

If you don’t soak the rice,add more water say 4 cups and cook for nearly 40 minutes in low flame in pressure cooker.I did this way. Adjust the quantity of spices as per your taste buds.

Healthy brown rice vegetable biryani is ready to serve !

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Purattasi Sani Thaligai,Date-How To Celebrate Purattasi Sani Pooja

Tamil month Purattasi is one of the very special months for Hindus.We Tamil people celebrate Purattasi sani in a grand manner by offering 5 rice varieties,sweet pongal,Maa vilakku & Vada malai for Perumal.We call this offering as "Thaligai podrathu"( Thalu) . Purattasi month is called as Ashwin Month by North Indians. Mahalaya Paksha or Pitru paksha and Durga Navratri falls in this month.During this month, many people( especially Brahmins) strictly follow a No onion No Garlic menu.Non-vegetarians usually avoid eating non-veg food during this month.Purattasi month is very auspicious for Lord Venkateshwara as it is believed that Lord came to Earth on this month.So special Pooja & Mahotsava are performed in Tirupathi temple.Purattasi Sani is very special, because on this day,Shri Saneeswara Bhagvan is said to reduce his negative power & praying him helps us to get more benefits.Pooja on this day is believed to bless all those who suffer from chronic illness, financial losses and delay in marriage. Shani grants good health, longevity, leadership, authority, ambition, wisdom and immense wealth to his devotees.Worshipping Vishnu, Fasting on Purattasi Saturday would please Sani graha.

This year 2018, Purattasi month starts on 17th September and it lasts till 17th October .This year there are 4 Purattasi Saturdays (Sanikizhamai).So you can make this thaligai and do the pooja on 1st or 3rd Saturday of this month.

22 September 2018 – 1st Saturday
29 September 2018 – 2nd Saturday
06 October 2018 – 3rd Saturday
13 October 2018 – 4th Saturday

Last year we celebrated Purattasi Sani in my in-laws place. So I clicked the pictures and kept in draft to make this post.I hope beginners who look for Purattasi Pooja procedures would be benefitted by this post.And I consider this post as my record for future reference too.

Disclaimer : Pooja vidhanam/Procedures I have shared here is based on our tradition.It may vary from place to place.So please ask the elders of your family and make changes as per your practice.

Pooja  & Neivedyam Requirements

• One silver sombu/Pot or silver tumbler ( Use velli pathram) for drawing Namam,Sangu & Chakaram OR You can draw on walls too.It is assumed as the Lord.Invert the sombu and draw using Namakatti( a piece of chalk) Refer the picture for the idea.
• Vada malai with 11 or 21 pepper vadas (without onion)
• 5 Rice varieties ( Sweet pongal,Coconut rice,Tamarind rice, black Sesame seeds/Ellu rice,Curd rice) OR No onion No garlic full meals
• Sundal ( White or brown Chana OR Chana dal/Kadalai paruppu sundal)
• Maavilakku
• Fruits,Betel leaves & Nuts
• Tulsi water for neivedyam ( Add tulsi leaves,crushed cardamom,cloves,a pinch of edible camphor(Pachai karpooram) to a cup of water)
• Tulsi leaves or garland
• Incense stick,camphor
• Flowers

How to Plan for Neivedyam & pooja
You should undergo fasting till you finish the pooja on Purattasi saturday.Making rice varieties for neivedyam is very easy .You can prepare pulikachal paste,ellu podi the previous day night.Soak chana dal for kozhukattai,Urad dal for vada and coconut rice.Grind the urad dal and make the vada batter.Store in refrigerator till next day’s use.Keep a sombu ready & draw the sangu,chakkaram,Namam using Namakatti or rice flour paste and let it dry.Wash the lamps and keep it ready by keeping sandal & kumkum dots.The next morning draw the Kolam.We usually draw Sangu,Chakkaram and Namam in the entrance and in pooja room.Take a pressure cooker and cook rice & dal for sweet pongal.In a small bowl,take the soaked chana and cook along with rice n dal.In another cooker,cook the rice for puliodharai,coconut rice, ellu sadam and curd rice.Remove 3/4th of the cooked rice and spread in a plate to cool down.Drizzle some sesame oil.Mash the remaining rice for curd rice.Add boiled milk,curd and salt to the mashed rice.Mix well and temper it.Grind the urad dal adding little water and make pepper vada.Make 11 or 21 vada and tie in a thread to make vada malai.Prepare maa vilakku by grinding grated jaggery & rice flour adding cardamom.Add ghee and make a ball.Put a dent,add ghee.Put a thread & kumkum dots.Keep it ready for pooja.

How to do pooja
After preparing rice varieties,sundal,sweet pongal,vada malai and maa vilakku,arrange everything in a banana leaf or a plate and keep in front of silver pot/sombu.Place the fruits,betel leaves,nuts & coconut in a plate.Light the lamp.Keep tulsi water.Light maavilakku and do the neivedyam,.Show dhoop & dheep.Finish the pooja and drink the tulsi water first.Then you can have the lunch.We enjoyed the variety rice with koozh vadam & potato chips.



Links for Neivedyam Recipes

• Maavilakku

• Sakkarai pongal/Sweet pongal

• Tamarind rice OR Pepper Puliodharai

• Chana dal sundal

• Coconut rice

• Curd rice

• Ellu sadam/sesame seeds rice

• Anjaneyar Kovil Vada 

• Pepper vada 

• No onion No Garlic Lunch Menu

Technorati Tags: Purattasi Sani,Purattasi Sani thalu,Purattasi Sani thaligai,Purattasi Sanikizhamai,Purattasi month,Purattasi 2015,Purattasi significance

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Karnataka Style Easy Obbattu Saaru Recipe - Holige Saaru - Hoorna Saaru

Last year this day, I tasted Karnataka special Obbattu saaru for the first time in my (school moms group) friend Megha’s house. This title may sound new to some of you. Let me first tell you what it is. Obbattu saaru also known as holige saaru and hoorna saaru is nothing but a rasam kind of gravy that is prepared using leftover pooran/hoorna used for making obbattu. Its one of the most popular recipes in Karnataka. Usually Kannadigas make obbattu (Holige/Puran poli) for almost all the festivals like Ugadi,Varamahalakshmi, Gowri Ganesha etc. On those days,they never fail to make this obbattina saaru using the left over dal chana dal pooran. Everybody love this saaru equally as obbattu. Authentic version of this gravy requires freshly ground masala with rasam powder/Thili saaru powder, coconut and poppy seeds. As I don't have Karnataka style rasam powder in hand, I have not shared the traditional method of making obbattu saaru in this post. Instead I have given an easy ans simplified version without using rasam powder from my friend Mega. She taught me a very simple and quick recipe using readymade spice powders. Many thanks to Megha for teaching me this easy n quick version.To be frank, I love this saaru more than obbattu. The combination of sweet n spicy taste is the highlight of this gravy. It tastes great when its reheated and used the next day. This morning I made obbattu saaru using the leftover chana dal pooranam I made for Ganesh chaturthi kozhukattai/modak. I am sure many of you would have made this pooran yesterday for Gauri Ganesha festival. So I thought of sharing this simple recipe for you to try if you have some pooran left over in hand. I will try to post the authentic obbattu saaru recipe soon. But before that,try this easy method and let me know how u liked it. .Lets see how to make this  Karanataka style easy Obbattu saaru with simple steps.

Do check out my Mysore rasam recipe if interested !

Obbattu Saaru Recipe

Obbattu Saaru - Karnataka's delicacy using dal pooran

Cuisine: Karnataka

Category: Gravy

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS
1 cup - 250ml

Dal pooran/Holige pooran - 1/3 cup Dal water - 1 cup Tamarind - Big gooseberry size Red chilli powder - 3/4 tsp (I used Kashmiri red chilli pwd) Dhania powder - 1 tsp OR Karnataka rasam powder - 2 tsp Turmeric powder - 1/8 tsp Hing/Asafetida - a pinch Green chillies - 2 nos ( slitted) Big onion - 1 no ( finely chopped,optional) Grated coconut – 2 tbsp  Salt & water - as needed To temper Cooking oil or ghee - 1 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few Coriander leaves - to garnish

METHOD

Take the tamarind extract using 1 cup of water. Mix 1 cup of dal water & 1/3 cup of pooran to it.Add finely chopped onion,slitted green chillies,curry leaves,salt,turmeric powder,Red chilli powder,Dhania powder,hing and mix well.Check for taste and adjust the spices and salt accordingly. (Instead of red chilli powder + dhania powder, you can use Karnataka thili saaru pudi / rasam powder).  Boil well for few minutes till it thickens slightly.Lastly temper mustard seeds,cumin & curry leaves.Add to the gravy.Garnish with coriander leaves & grated coconut. Enjoy mixing with plain rice & ghee!

Note

Instead of Red chilli powder & dhania powder,you can use thili saaru powder ie rasam powder if you have.you can also use sambar powder. Adding grated coconut for garnishing is optional. You can add a piece of jaggery for more sweet taste. If you don’t have pooran in hand,pressure cook some toor dal or chana dal,mash it well and use it along with cooked water.Add some jaggery to get sweet taste.

Try this simple version of Obbaattu saaru and enjoy with plain rice !

Technorati Tags: Obbattu saaru recipe,Obbattu saaru,Holige saaru,Obbattu rasam,Obbattina saaru,Karnataka recipes,Easy obbattu saaru,Indian obbattu saaru,How to make obbattu saaru

Very Good Recipes Tags: Obbattu saaru recipe, Obbattu saaru, Holige saaru, Obbattu rasam, Obbattina saaru, Karnataka recipes, Easy obbattu saaru, Indian obbattu saaru, How to make obbattu saaru

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Easy Kara Pidi Kozhukattai Recipe - Spicy Kozhukattai Recipe

Kara pidi kozhukattai  ( spicy kozhukattai recipe ) is my favorite kozhukattai recipes since my childhood. My mom makes it at least once in a month as an evening snack for me.Actually my mom makes this kara kolukattai by grinding soaked idli rice.But today I made an instant version using store bought rice flour.This is an easy version of spicy kozhukattai recipe. If you are not able to make Ulundu pooranam kozhukattai for Ganesh chaturthi, this is a good alternate option. Lets see how to make spicy pidi kozhukattai recipe with step by step pictures.

Check out my entire collection of Ganesh Chaturthi Recipes HERE

Kara Pidi Kozhukattai Recipe

Pidi kozhukattai recipe -  Kara kozhukattai / Spicy kozhukattai recipe

Cuisine: South Indian

Category: Festival recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup = 200 ml Store bought rice flour - 1 cup Water - 2 cups Salt - as needed To temper Coconut oil - 1 tbsp Mustard seeds - 1 tsp Urad dal - 1 tbsp Chana dal - 1.5 tbsp Red chillies – 3-4 nos ( pinched into small pieces) Curry leaves - few Asafetida/Hing - a big pinch

METHOD

Heat oil in a kadai and splutter mustard seeds,urad dal & chana dal.Saute till golden.Add pinched red chillies and curry leaves.Add hing.Mix well.Add water and salt. When the water starts to roll boil,simmer the flame completely and add the rice flour. Mix well without lumps.Rice flour absorbs all the water and becomes a whole mass.Gather it and remove in a plate.Let it become warm. Grease your hands with oil and make kozhukattai using your fingers.Take a big gooseberry sized ball and press it with your fingers to make it elongated.Kozhukattai will get the impression of fingers. Make all the kozhukattai and arrange them in a greased idli plate. Heat water in a idli pot and let it roll boil.Now keep the idli plate and cook for 5 minutes.Switch off the flame and remove the kozhukattai when it becomes slightly warm. Enjoy !

Note

You can use homemade rice flour if you have in hand.Water quantity may vary slightly. Red chillies can be replaced with finely chopped green chillies too. My mom makes this kozhukattai by reserving some idli rice batter while grinding for idli,dosa batter.You can also try that way. You can also make it by soaking and grinding raw rice.It tastes even more better.

Make this easy,spicy kozhukattai for Ganesh Chaturthi and enjoy !

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