Paruppu Urundai Kulambu - Chettinad Style Paruppu Urundai Kuzhambu Recipe

I got this Chettinad paruppu urundai kuzhambu recipe from Aval vikatan’s supplementary. It is also known as Kola urundai kuzhambu. This recipe was given by “Mrs. Revathy shanmugam”. So I tried it confidently. I had already tried milagu kuzhambu/pepper kuzhambu from that book and it was a hit in my home. Usually paruppu urundai kuzhambu is made by cooking lentil balls in tamarind sauce adding sambar powder and other spices. This recipe is also very similar but it has chettinad touch. I’ve used soambu/saunf/ fennel seeds here. 

In Chettinad, people call this paruppu urundai as veg kola urundai. For variations, you can always omit the saunf, use cumin seeds and try it. There will not be much difference in taste & flavor. We loved the urundai a lot. It was soft yet firm. This gravy tastes great when mixed with plain rice adding ghee. I made the gravy slightly thick. Adjust the consistency as per your need.. Do try and let me know how you liked it. Here is my Iyengar style paruppu urundai kulambu.

INGREDIENTS

For paruppu urundai/Lentil balls : 1 cup - 250ml Toor dal – 1/2 cup Red chilli – 2-3 nos Asafetida/ Hing – 1/4 tsp Jeera  or fennel seeds – 1/2 tsp Curry leaves – few (finely chopped) Small onion/big onion – 10/1 no (finely chopped) Garlic cloves – 4 nos (-do-) Coriander leaves – few (-do-) Rice flour – 1 tsp Cooking soda / baking soda - a pinch Salt – as needed

For gravy Tamarind – Medium lemon size Tomatoes – 2 nos Onion – 1/4 cup (finely chopped) Garlic cloves – 8 nos (-do-) Curry leaves – few Sambar powder – 1 tbsp (OR) Red chilli powder – 2 tsp & dhania powder – 1 tsp Rice flour – 1 tsp Salt & water –as needed To grind Grated coconut – 3 tbsp Big onion – 1 no Fennel seeds  or cumin seeds – 1/4 tsp ( optional) To temper Cooking oil – 2 tbsp Mustard seeds – 1 tsp Methi seeds – 1/4 tsp Jeera – 1/2 tsp

HOW TO MAKE PARUPPU URUNDAI KUZHAMBU - METHOD

Wash & soak the dal for 2 hours. Drain all the water & set aside. In a mixie jar, grind the red chillies, hing, salt, saunf or cumin seeeds & coconut coarsely. Now add the dal & grind it to a coarse, thick paste without adding water. Grind Coconut, fennel seeds, big onion to a smooth paste and set aside. To that paste , add finely chopped onions , garlic cloves , curry leaves, rice flour and coriander leaves. Add a pinch of cookings soda. Mix well and make big gooseberry sized balls out of it. You can either steam the balls in an idli plate for 15 minutes OR you can cook in the tamarind extract as I did. Beginners please choose the steaming method. If you steaming the balls in idli plate, you should add it the end i.e after adding ground coconut paste. In  a kadai , heat oil and splutter mustard seeds ,methi seeds , jeera. Then add the finely chopped garlic cloves & onions. Saute well for a minute. Now add the chopped tomatoes & saute till mushy. Add turmeric & sambar powder. Mix well , boil for a minute in low flame. Then add the tamarind extract , salt with 2 cups of water.Allow it to roll boil for 5 minutes. Now drop the lentil balls one by one into the gravy. Do not stir immediately. Let the gravy boil for 2-3 minutes in low flame. Now stir the gravy carefully so that the balls are not broken. Cover & cook it in medium flame for 5-8 minutes till the balls get cooked & float on top.Take a ball, break it & see whether it is cooked completely. Now add the ground coconut paste , stir well & allow it to boil for 5 minutes. This gravy thickens as time proceeds. So add water accordingly.. Transfer to the serving bowl & enjoy with plain rice adding a drop of ghee !

NOTE

For variations, you can add  1/4 tsp of jeera instead of fennel seeds while grinding along with coconut. Beginners who dont want to cook the lentil balls directly in the tamarind sauce can steam the balls in an idli pot and add them at the end.

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Instant Nei Appam Recipe - Sweet Appam Recipe Without Banana

 This is an instant version of Nei appam recipe (ghee appam). Traditionally nei appam is prepared using raw rice and jaggery. Usually I make sweet appam using wheat flour & banana in paniyaram pan. My MIL also makes an sweet paniyaram using raw rice which is our family favourite. But I wanted to try a quick sweet appam recipe without soaking rice and without banana. Yes this sweet appam is prepared without banana but still it comes out soft and spongy. 

This recipe uses rice flour, wheat flour, jaggery and rava/sooji. When I was going through my cook books, I got this recipe given by Mrs. Mallika badrinath. I tried the recipe as such but I was not happy with the result. It came out crispy  & tasty but it looked dry & a bit hard. So I just added little cooking soda & it made a great change to the recipe. It came out super soft n fluffy with crispy outer layer. I was very happy & thought of blogging it for gokulashtami and Karthigai deepam festival.

With superb flavor of ghee, it was awesome. If you are ghee conscious like me, use cooking oil or gingely oil for frying. It tasted good for both. I used paniyaram pan for shallow frying. U can also try deep frying it looks like chettinad vellai paniyaram with flower edges. U can see that picture in step by step pictures. Friends, do try this easy, instant nei appam recipe for krishna jayanthi & Karthigai deepam and let me know your feedback.

Do check out my traditional nei appam recipe with raw rice , sweet appam with banana & wheat flour.

Instant nei appam

Instant nei appam recipe using rice flour and rava for Gokulashtami and Karthigai deepam

Cuisine: Indian Category: Sweet Yields: 10

Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time: 15 Minutes

INGREDIENTS
1 cup-250ml

For batter Store bought rice flour – 1/3 cup Fine Rava or Upma Rava/ sooji – 1/2 cup ( use fine rava for nice texture) Wheat flour OR Maida – 1/3 cup Grated jaggery – 3/4 cup Grated coconut – 3 tbsp Cardamom powder – 1/4 tsp Cooking soda / Baking soda – 1/4 tsp Salt – a pinch Cooking oil or ghee – As needed Water –As needed ( I used 1 cup water)

HOW TO MAKE INSTANT NEI APPAM

In a wide bowl , take all the ingredients mentioned above except cooking soda & mix well adding required water.The consistency of batter should be semi thick & pourable. (If the jaggery has impurities, you should boil and melt it adding 1:2 ratio of water and jaggery. Then strain it through a metal filter and add that water to the mixture.) Add cooking soda 10 minutes before making appam. Mix well and let it sit.  In a paniyaram pan , add 1 tsp of ghee in each hole & pour the batter. Cover cook for few minutes in low to medium flame. Flip it using a spoon or a small stick like thing. Cook again for few minutes till you get a nice golden brown color. If u want to deep fry , heat a pan with little oil & pour the batter using a small ladle. Deep fry one by one to get a nice shape.Splash the oil over the appam while it cooks to get a nice flower shape with frills in the sides. Remove & serve hot or cold.

Note

Consistency of batter is important. It should not be too thick or thin. U can also use cooking oil instead of ghee. I used ghee for my daughter & oil for ourselves. But add it generously. Always cook in medium flame else it will be burnt. I felt the color of appam turned darker for ghee than oil.  This appam stays soft for long time. It tastes crispy when hot & soft when cold.. If you want to skip baking soda, you have to add 1 ripen mashed banana OR you should mix the batter in the morning and make appam in the evening so that batter gets fermented.  If you want the appam to be crispy, cook in low flame for long time. You can also try skipping soda. But you should eat the appam really hot otherwise it will look dry.

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CHETTINAD BRINJAL KOSUMALLI | SIDE DISH FOR IDIYAPPAM , IDLI

I tried this brinjal kosumalli recipe from kumudham supplementary book. It is a good side dish for idiyappam , idli & dosa. It is one of the traditional Chettinad recipes. We relished with idli rava idlis. It was very tasty. My husband is not fond of brinjal recipes but he loved this kosamalli a lot.    . Ok, Lets see how to make Chettinad special Kathirikai Kosumalli recipe with step by step pictures.

INGREDIENTS

Brinjal – 4 nos Potato – 1 no Tomato – 2 nos Small onion – 20 nos Tamarind – Berry size Green chillies – 4 - 6 nos To temper Mustard seeds – 1/2 tsp Urad dal – 1 tsp Curry leaves – few Red chillies – 2 nos To garnish Coriander leaves - few

METHOD

Slit brinjal into 4 pieces & cut the potato into two pieces. Pressure cook brinjal & potato for 2 whistles. Reserve the cooked water. Remove the skin of brinjal & potato and mash them well. Soak tamarind in warm water & take the extract. Set aside. In a kadai , temper mustard seeds , urad dal , red chillies & curry leaves.Then saute onions , green chillies & tomato pieces. Saute for few minutes. Add the drained water from the vegetables & allow it to boil.. Now add the mashed vegetables & tamarind extract.Allow it to boil for few minutes.This gravy should be slightly watery.Garnish with plenty of coriander leaves.

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PAKODA KUZHAMBU RECIPE

 

Blogging has helped me to get many good friends. One such friend is Sudha. We became friends recently.  We discuss so much about varieties of recipes. She always encourages me to post unique dishes. Last week when we were chatting, she asked me about pakoda kuzhambu. Though I have not tasted or tried it , I remembered the recipe I wrote in my cookbook long time back. She told its a famous gravy in Chennai & asked me to try and post here. I quickly referred some websites to compare with my cookbook recipe and tried it. I loved it very much. The procedure and the taste is very similar to vada curry. 

After I surfed , I came to know this is a Chettinad famous dish and it tastes good for rice, idli & dosa too. This gravy can be made with or without coconut as per our taste. I added little coconut paste for thickness. Also the pakoda recipe I’ve given here is an instant version. I have not used chana dal for making pakoda like Chettinad recipe. Instead I used besan flour and made it like our onion pakoda. Usually Onions are chopped finely and added. I sliced it and used. Pakoda was very crispy. So this recipe has many variations from the authentic Chettinad pakoda kulambu. Still it tastes great. Do try this version and let me know how you liked it.

INGREDIENTS

FOR PAKODA Gram flour/ Besan flour – 6 tsp Rice flour – 2 tsp Big onion – 2 nos ( thinly sliced) Red chilli powder – 1 tsp fennel – 1/4 tsp Cooking soda – A small pinch Curry leaves - Few Salt & Water – As needed FOR GRAVY Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Cinnamon – 1 piece Cloves – 2 nos Fennel seeds – 1/2 tsp Small onion – 10 nos (finely chopped) Whole Garlic cloves – 10 nos Curry leaves - few Red chillies – 1 no Tamarind – A big goose berry size Sambar powder – 2 to 3 tsp (as per taste) Salt & water – as needed Grated coconut – 1.5 tbsp (to grind)

How to make pakoda kuzhambu  - METHOD

Take a wide bowl and mix all the ingredients given under “For pakoda” adding little water to make a thick paste. Pinch small balls and deep fry the pakoda till onions turn golden brown. Set aside.              In a kadai, heat oil and add cinnamon, mustard seeds, urad dal, fennel seeds, red chillies .. Once they are sautéed add onions, garlic cloves, curry leaves. Saute till onions turn transparent. Now add the tamarind extract, sambar powder, a piece of jaggery and required salt & water. Allow it to roll boil for sometime. Grind the grated coconut to a smooth paste adding little water. Mix the paste in the tamarind mixture. Add some more water if necessary and boil for few minutes. Finally add the pakodas, mix well and switch off the flame. Garnish with coriander leaves. Serve hot !

Note

• If you want to make chana dal pakoda, soak chana dal for 1 hour and grind it coarsely along with other ingredients given above. Finally sprinkle coriander leaves, mix well and deep fry it.
• If you do not add coconut paste, the gravy tastes more like vatha kuzhambu.
• While grinding coconut, you can also try adding fried gram dal/pottukadalai, khus khus for variations.
• Some people adds one small onion and jeere while grinding coconut..

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Chettinad Style Appam Recipe Without Yeast-South Indian Breakfast Recipes

I got this South Indian( chettinad style) appam recipe from here. But i did not follow the same method which was given there instead i used my mom’s method for ease n convenience.The result was fluffy,soft aapam which we had with vegetable stew. We loved it.Thanks to solai aachi for this wonderful recipe. This is sure a keeper. There are so many aapam recipes on net. Even i had posted some from my friend. Most of the recipes have urad dal , methi seeds and coconut milk.I was also making aapam using these ingredients. But my mom said that appam batter would smell more like dosa.She also said aapam has a typical coconut flavor and taste. So this time i used only rice n coconut. As my mom said , it smells and tastes great. Next time i am planning to try solai achi’s authentic method and post it Lets see how to make appam recipe with sweet coconut milk for breakfast !!

Chettinad Appam Recipe

Chettinad Appam Recipe Without Yeast

Cuisine: Indian

Category: Breakfast

Serves: 10-12 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup - 200ml

Raw rice – 1 cup Boiled rice / idli rice –1 cup Cooked rice - 1/4 cup Grated coconut – 1/2 cup Cooking soda – 2 pinches Salt – As needed Sugar – 1 tsp Coconut water – little **  For Sweetened coconut milk Grind 1/4 cup of grated coconut with 1/4 cup of warm water and take the first extract.Add 3- 4 tsp of sugar and 2 crushed cardamom pods.Mix well , heat for few secs. Pour it on top of appam and enjoy..

METHOD

Soak both the rice together for 2-3 hrs. Break the coconut and take the water.Set aside.Grate it and keep aside. Grind the rice together adding the coconut water & cooked rice. Add half of the required salt.After the rice starts to grind , add the grated coconut. Add water if necessary. Make sure the batter is not too watery.It should be thick.Allow it to ferment overnight or 8 hrs. The next day morning , add 2 pinches of cooking soda , sugar and little salt.Mix well and keep aside for 10 mins. Heat the aapam skillet (aapam chatti) and pour a ladleful of batter in the centre. Now swirl the aapam skillet in a circular motion so that the sides would be thin and center portion would be thick. Cover with a lid and cook in medium flame for few mins. The sides will raise and center portion will be cooked with holes on it. Remove the aapam and enjoy with stew !! We had  appam with **sweetened coconut milk and vegetable stew. **  For Sweetened coconut milk Grind 1/4 cup of grated coconut with 1/4 cup of warm water and take the first extract.Add 3- 4 tsp of sugar and 2 crushed cardamom pods.Mix well , heat for few secs . Pour it on top of aapam and enjoy..

Note

TIPS from Mrs.Mallika badrinath 1. When bubbles does not form in the dosa, add little more cooking soda. 2. If the bottom of the dosa sticks to the pan and doesn’t come out well that shows coconut milk added is more than the required measure.

Enjoy soft n spongy appam with sweet coconut milk ! Tastes yummmm..

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Very good recipes Tags: south indian appam recipe, appam recipe, appam recipe tamil, appam recipe without yeast, how to prepare appam, how to make appam and coconut milk, south indian breakfast recipes, breakfast recipes

 

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