Unniappam/Unniyappam Recipe-Kerala Onam Sadya Recipes

Kerala style sweet appam recipe is known as Unniyappam/Neyappam.I have tasted this several times from my neighbour.It looks dark brown in color with sugar coated on it.I love it a lot.When i was thinking of Onam sadya recipes,i reminded this recipe and asked my neighbour Mrs.Prema about it.She told me an easy , no fermentation method which she learnt from her mom.I also referred Kothiyavunu for some tips to get soft unniyappam.I tried it for the first time today and it came out very well.I was able to achieve the same color & taste of my neighbour's unniappam.It tastes crispy outside & soft inside.As my neighbour suggested, i coated all the appam with sugar which is not usually done in Kerala i guess.But it gave an appealing look to the dish. Also she told me to deep fry the appam but i did it in my paniyaram pan to get a nice shape.I gave some of them to my friends and everybody liked it a lot.I am sure Sendhil would love it too.Thanks to my neighbour for teaching me this yummy sweet appam recipe. Try this dish for Onam festival.I am sure u will love it like us.Lets see how to make this kerala style unniyappam recipe in detail.

Unniyappam recipe

Kerala style unniyappam recipe for Onam festival.

Cuisine: Indian

Category: Sweet

Serves: 10 nos

Prep time: 2 Minutes

Cook time: 10 Minutes

Total time: 12 Minutes

INGREDIENTS
1 cup - 250ml

To soak Raw rice - 1/2 cup ( use high quality Sona masoori) Water - as needed To Grind & mix Grated jaggery - 1/2 cup Banana - 1 no Urad Papad - 1 no ( any brand) or urad dal - 1 tbsp (soak with rice) Cardamom - 2 nos Grated coconut - 1/3 cup Ghee – 1 tbsp Black sesame seeds – 1/2 tsp Ghee roasted coconut bits – 1 tbsp Oil + ghee – to cook Cooking soda – a pinch (optional,i dint use)

METHOD

Wash and soak the raw rice for 2 hours.Drain all the water completely and spread the rice in a paper for 5-10 minutes.Now grind the rice to make a fine powder.Set aside.Soak papad in little water till use. Take jaggery in a wide bowl and add little water to cover it.Melt & strain it.Boil it for a minute till it becomes frothy.Add this syrup to the rice flour & set aside. In a mixie jar,take the soaked papad,cardamom seeds,grated coconut & banana.Add little water and grind them to a smooth paste.Add this paste to the rice flour,jaggery mixture.Mix well and set aside. Add ghee roasted coconut bits & sesame seeds along with ghee to the batter.Mix well.Take a paniyaram pan and add 1/2 tbsp of oil + 1/2 tbsp of ghee to each mould.The oil +ghee mixture should cover half of the mould .Heat it.Now pour the batter in each mould.Unniyappam will cook in the oil and oil spreads all over the pan.Keep the flame medium high and let it cook till it becomes golden brown or dark brown as u wish.Flip it and again cook for few minutes.Remove in a tissue paper.Roll it in a  plate of sugar if u like the sugar coated ones. Enjoy !

Note

The batter should not be too thick or too thin.It should be pourable. Always add jaggery in syrup form after straining the impurities.. Adding soaked papad gives softness to the appam.No need to add cooking soda or ferment the batter. If u wish,u can also leave the batter for 2 hours & ferment it. The color of appam may very based on the color of jaggery and the heat of pan.  This appam stays good for 1-2 days..

Enjoy this crispy and soft Unniyappam recipe for Onam sadya ! Tastes yum !

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PULI INJI RECIPE-INJI PULI CURRY-ONAM SADYA RECIPES

Puli inji curry is my most favorite dish in Onam sadya. Onam festival is around the corner. For the past two years, I have been sharing Onam sadya lunch menu recipes during this time.This year too I had planned to post an elaborate Onam sadya menu. I will do it on Friday or this weekend. But before that, I wanted to share some yummy, must try Kerala sadya recipes. There are some dishes that has to be present in Sadya menu. Puli inji is one among them and its our family favourite recipe too. I can have a plateful of parippu curry rice or curd rice with this inji puli curry. It tastes awesome. In Tamil nadu, especially in Tirunelveli,we make a similar inji pachadi for sodhi. Even people who hates ginger will surely love this puli inji. Its not only tasty but also aids digestion.

This recipe is from my favourite Vanitha magazine given by chef  Pazhayidam Mohanan Namboothiri. I have been following this recipe for the past two years. My neighbour Mrs.Prema used to buy Vanitha magazine and she never forgets to show it to me. Even though I can’t read Malayalam, I love to see the food, apparel, jewelry pictures and drool over them. I love its picture quality very much. Special thanks to her for translating this recipe to me. Last year she had changed her house but still she is the one and only source and inspiration for coking Kerala recipes in my kitchen. Ok, lets see how to make Kerala puli inji curry with step by step pictures .

Puli inji curry recipe - Kerala style

Kerala style yummy puli inji recipe - Best accompaniment for Dal rice & curd rice.

Cuisine: Indian

Category: Side dish

Serves: 1/4 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS
1 cup - 250ml

Ginger - 1/4 cup ( peeled and finely chopped) Tamarind – Big gooseberry size Green chilli - 2 nos ( finely chopped) Red chilli powder - 1/2 - 1 tsp ( adjust) Turmeric powder - 1/8 tsp Grated jaggery - 2-3 tbsp Salt and water - as needed Roasted and ground methi seeds powder - 1/4 tsp ( optional) To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 stp Urad dal - 1/2 tsp Red chilli - 1 no ( pinched) Curry leaves - few

HOW TO MAKE PULI INJI - METHOD

Soak tamarind in 1 cup of water. In the mean time, wash and peel the ginger. Chop it very finely and set aside. Chop green chillies. Dry roast methi seeds and powder it. Set aside. In a wide bowl, take the tamarind extract. Add turmeric powder, salt, red chilli powder & jaggery. Allow it to boil well for 5 minutes. In a kadai, heat coconut oil and temper mustard seeds, urad dal, curry leaves, pinched red chillies and finely chopped ginger. Saute well till ginger bits turns golden brown. Add this to the boiling tamarind mixture and add little water if necessary. Allow it to boil till the mixture thickens. Lastly add the methi seeds powder. Mix well and switch off the flame. Let it cool. Store in an air tight bottle. Use clean spoon for handling. Stays good for weeks under refrigeration. Enjoy with rice !

Note

Please adjust the quantity of jaggery based on your taste. Some people like it sweetish. Add more if needed. Use clean spoon to handle. Keep in an air tight bottle and store in refrigerator. Stays good for weeks.

Enjoy this tangy, sweet and sour puli inji curry with rice. Tastes divine !

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Very good recipes Tags: Inji puli recipe, Puli inji recipe, Inji puli curry recipe, How to make puli inji recipe, Prepare puli inji at home, Onam sadya recipes, Kerala recipes, How to make puli inji, Onam sadya menu

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