Kerala Tomato Curry Recipe – Kerala Thakkali Curry With Coconut Milk

When I was looking for a Kerala style side dish for appam apart from vegetable stew, I got to know about this Kerala style tomato curry recipe / thakkali curry with coconut milk. It is an yummy side dish for appam, dosa and rice. This is the first time Iam making tomato curry with readymade coconut milk powder. I used Maggi coconut milk powder to make thin coconut milk and used in this recipe. Tomato curry came out very tasty and tasted more like kurma with mild masala flavor. Raksha and myself loved it with appam and dosa. I tried this recipe after watching few YouTube videos. In the video, this curry was prepared for rice. But I had it with appam and dosa. Hope it tastes good for idiyappam too. Friends, if you love tomato based side dish recipes, you must give this a try. You will love it for sure. Ok, lets check how to make Kerala style tomato curry for rice, appam with step by step pictures.

Check out my Potato paya recipe, Vegetable stew recipes too.

Kerala style tomato curry recipe - Side dish for rice, appam

Kerala style tomato curry recipe with onion, tomato and coconut milk.

Cuisine: Kerala

Category: Side dish for appam

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Coconut oil - 3 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few Big onion - 1 (Finely chopped or sliced) Green chilli - 2 nos. Ripe tomato - 2 nos. Turmeric powder - 1/4 tsp Kashmiri chilli powder - 1 tsp Coriander seeds powder - 1 tsp Coconut milk - 1 to 1.5 cups ( I used Maggi coconut milk powder) Coriander leaves - to garnish

KERALA STYLE TOMATO CURRY RECIPE

1. Wash and chop onion, tomato into small pieces.
2. Take Maggi coconut milk powder packet. Follow the instructions and make thin coconut milk.
3. Heat oil in a kadai. Splutter mustard seeds, curry leaves.
4. Saute onion, green chilli and tomato. Add salt, spice powders and saute well.
5. Lastly add the coconut milk. Boil for few minutes. Garnish with coriander leaves.
6. Serve with rice, appam or dosa. Tastes yummy !

KERALA TOMATO CURRY - STEP BY STEP PICTURES

Wash and chop onion, tomato into small pieces. Slit green chilli and set aside Take the readymade coconut milk powder. Add water as per the instructions given on the pack. I added 3 tbsp of water for 1 tbsp of powder. Make 1 cup of coconut milk and set aside. Heat coconut oil in a kadai. Splutter mustard seeds, curry leaves. Saute onion and green chilli till onion becomes transparent. Add tomato pieces, salt and saute till tomato becomes mushy. Add turmeric powder, red chilli powder and coriander powder. Mix well till raw smell goes off. Lastly add the coconut milk and boil the gravy for few minutes till it reaches the desired consistency. Switch off the flame and garnish with coriander leaves. Serve hot with rice, appam or dosa. Enjoy !

Note

Adjust the quantity of spice powders and green chilli as per your taste. Add more coconut milk if you wish. This tomato gravy tastes tangy if you don’t add the required amount of chilli and spice powders.

Try this yummy Kerala style tomato curry and enjoy with rice or appam !

Technorati Tags: Kerala tomato curry,kerala thakkali curry,kerala tomato curry with coconut milk,kerala thakkali curry with coconut milk,tomato curry for appam,side dish for appam

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Capsicum Kurma Recipe – Bell Pepper Korma For Chapathi/ Roti

I make capsicum recipes very rarely at home as Sendhil and Raksha is not a big fan of it. But I love to try varieties of capsicum recipes and share in my blog. So once in a while my family members say yes for side dish with capsicum. I have already tried and shared green capsicum chutney for idli, dosa and tomato capsicum masala for chapathi. After trying those recipes, I had a craving to try capsicum kurma as side dish for roti. So last week I tried this kurma for the first time following Yummy tummy Aarthi’s recipe. 

Usually South Indian kurma has a coconut base whereas North Indian korma is prepared with tomato onion base. But this capsicum kurma is prepared with peanut, onion and tomato masala which made me try this recipe. As expected it tasted different from the usual South Indian kurma. Its taste reminded Hyderabadi mirchi ka salan to me. Sendhil and myself liked it very much with chapati. I made slight changes and deviations from the original recipe based on my convenience. I used green capsicum alone as I don’t buy red or yellow capsicum often. With a nice flavor of capsicum, it tasted great. I personally liked it with dosa too. 

Friends, do try this easy, yummy capsicum kurma recipe for roti and share your feedback. Ok, Lets see how to make capsicum korma with step by step pictures.

Capsicum kurma recipe - Green Capsicum korma for roti

Learn how to make capsicum kurma recipe with peanuts, onion, tomato masala

Cuisine: South Indian

Category: Side dish for roti

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Green capsicum - 1 Cooking oil or butter - 2 tbsp Cumin seeds – 1/2 tsp Red chilli powder – 1.5 to 2 tsp ( adjust based on spice level) Coriander powder - 1 tbsp Garam masala powder - 1 tsp Sugar – 1/2 tsp Salt & water - as needed Lemon juice – Few drops To Saute & Grind Cooking oil - 1 tbsp Peanuts - 3 tbsp Ginger – 1 inch piece Garlic – 6 cloves Big onion – 1 (Big sized) Tomato - 2 nos.

HOW TO MAKE CAPSICUM KURMA

1. Wash and chop capsicum into cubes.
2. Heat oil or butter in a kadai. Roast peanuts till its skin cracks.
3. Add onion, ginger, garlic and saute till transparent.
4. Add tomato and saute till pulpy. Cool down and grind to a smooth paste.
5. Heat butter in a kadai. Splutter cumin. Saute capsicum cubes.
6. Add the ground masala paste,spice powders, salt and sugar.
7. Saute till raw smell goes off. Add the required water.
8. Boil for 5 minutes till nice aroma emits.Switch off the flame. Add some lemon juice.
9. Garnish with coriander leaves and serve hot with chapathi / roti.

CAPSICUM KURMA RECIPE - STEP BY STEP PICTURES

Heat oil in a kadai. Roast peanuts till its skin crackles. Then add onion, ginger, garlic and saute till onion becomes transparent. Add tomato pieces and saute till tomato becomes pulpy. Switch off the flame and cool down. Grind the mixture to a smooth paste. Set aside. Heat oil or butter in a kadai. Splutter cumin seeds and saute capsicum pieces. Remove the capsicum pieces in a bowl if you want it crunchy to eat else add the tomato masala paste and proceed. After adding the ground masala paste., add the red chilli powder, coriander seeds powder, garam masala powder, salt and sugar. Mix well till raw smell goes off. Add the required water to bring the gravy consistency. Boil for few minutes till oil starts to float on top. Lastly add the chopped capsicum pieces if you reserved it. Mix well and switch off the flame. Add few drops of lemon juice, garnish with coriander leaves. Serve hot with chapathi / Roti. Enjoy !

Note

Adjust the quantity of spice powders as per your liking. As per the original recipe, you can grind the raw tomato to a puree. Add to the onion masala and saute well. But I sauteed the tomato along with onion. For crunchy capsicum taste, you can remove it after sauting and add at the end. But I cooked up everything together to make the capsicum soft.

Try this yummy, different capsicum kurma and enjoy with chapathi / roti !

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Karnataka Hotel Coconut Chutney Recipe - Bangalore Hotel Style Chutney Recipe

 Bangalore hotel style coconut chutney /Karnataka hotel style chutney is one of the most requested recipes from my readers. In Karnataka, most of the hotels serve this type of coconut chutney for breakfast recipes like idli, vada, dosa, kharabath , shavige bath and even for vegetable palav. It is known as Kayi chutney or tengina kai chutney (coconut chutney) in Kannada. Me being a biggest fan of Karnataka breakfast recipes, love this hotel style chutney and sambar equally. I have tasted this coconut chutney in many restaurants like Adigas, Darshini, SLV, Krishna bhavan, Brahmins coffee bar and in many more small food joints. It a basic, no cook coconut chutney recipe that can be prepared with easily available ingredients.

When my readers asked me to try and share this Karnataka hotel style chutney, I started trying it with various combinations. But I was not satisfied.
Then my School moms group friend Tara shared her coconut chutney recipe along with hotel secrets. She told me to grind the chutney thick and slightly coarse.  I followed her recipe and tips. Viola I made Bangalore hotel style coconut chutney successfully at home👌 !! It tasted very close to it. Raksha liked it very much and gave a big thumbs up👍. Whenever I take a parcel of Mysore masala dosa from hotels for Raksha, I used to watch the kitchen activities. I found coconut chutney is ground thick and then they add water to dilute it before serving. They use thick chutney for parcel and thin watery chutney for serving. So I too followed the same technique and I am quiet happy with the results😊.

Today I have shared the coconut chutney recipe with basic ingredients that is used in most of the hotels here. You can alter it based on your liking. Color of this chutney may vary in hotels based on the quantity of coriander leaves to make it bright green or light in color. In some hotels, they add a pinch of sugar too. You can also serve it thick or thin as shown in the pictures.
For brahmin coffee bar chutney, make the same by skipping garlic. To make chutney like Veena stores, Malleshwaram grind all the ingredients except greens ( coriander leaves,curry leaves), skip turmeric powder and add the greens at the end. Grind it coarse. Add water and dilute it. So please change the grinding method and quantity of ingredients as per the hotel you like. However you make it, this chutney tastes great. Ok, lets see how to make this basic Bangalore hotel style coconut chutney recipe with step by step pictures.

Check out my blog’s most popular hotel style vegetable palav recipe too.

Bangalore Hotel Style Coconut Chutney Recipe

Bangalore Hotel Style Coconut Chutney Recipe - Karnataka Kai chutney for idli, vada, dosa

Cuisine: Karnataka

Category: Chutney Recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Grated coconut - 1/2 cup Fried gram dal / Hurikadale / Pottukadalai - 1/4 cup ( you can use 1/2 cup too) Green chilli - 3 nos ( use 5 for spicy taste) Tamarind - Small piece Cumin seeds / Jeera - 1/4 tsp Garlic cloves - 2 Curry leaves - 5 leaves Mint leaves - 3 leaves Coriander leaves - a fistful ( 1/4 cup ) Turmeric powder – a pinch (to make bright green chutney, optional) Salt - as needed Sugar – a pinch (optional) Water - as needed to grind and mix in chutney To Temper Cooking oil -1 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Red chilli - 1 no (Byadgi chilli)

HOW TO MAKE BANGALORE HOTEL STYLE CHUTNEY RECIPE

1. In a mixie jar, take the grated coconut and other ingredients.
2. Add the required salt, a pinch of sugar & turmeric powder (optional), little water. 
3. Grind thick and slightly coarse in texture. You can add the coriander leaves at the end and grind coarsely. 
4. Remove in a bowl and temper the chutney.
5. Take the required chutney in a bowl. Add water to dilute it.
6. Serve with idli, vada, dosa and kharabath  in a round plate like hotels.

BANGALORE HOTEL CHUTNEY RECIPE - STEP BY STEP PICTURES

• Take the grated coconut, green chilli, fried gram dal, garlic cloves, tamarind, curry leaves, coriander leaves, mint leaves, a pinch of turmeric powder (for bright green color as shown in the pictures, optional), sugar, salt and little water.


• Grind everything to a thick, slightly coarse paste. For this, run the mixie for small intervals. Do not grind it continuously. You should be able to see the greens here and there after grinding. Altervatively you can grind all the ingredients except coriander leaves coarsely. Lastly add the green leaves and grind it. You can find specks of greens in the chutney just like hotels.


• Remove the thick chutney in a big bowl. Temper mustard seeds, red chilli in a small kadai. Add to chutney and mix well.. You can serve it as such for thick chutney. For thin watery chutney, take the required amount of chutney in a bowl. Add 1/4 cup or required water to make it thin as you like. Mix well , add salt if needed and serve with idli vada, dosa and kharabath. Tastes great ! Enjoy ! 
• PS : Color of the chutney looks white due to bad lighting. Soon I will replace the step by step pictures.

Note

For variations you can use equal quantity of coconut and gram dal.  Do not skip garlic. In most of the hotels garlic is used. If you skip garlic, use a small piece of ginger to get Brahmin cafe taste.  A pinch of turmeric powder should be used to get this bright green color. Cumin seeds also give a nice flavor. Adjust the quantity of green leaves as per your taste and color of chutney. In some hotels, they add less to make it white. Do not add more curry leaves and mint leaves. Quantity of coriander should be more. Do not grind too smooth. Taste and flavor varies.

Try this yummy, Bangalore hotel style coconut chutney. You will love it !

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Instant Dosa Recipe With Leftover Rice – Cooked Rice Dosa Recipe – Pazhaya Sadam Dosai

When we have leftover cooked rice from lunch, most of the ladies eat at night, make curd rice or soak in water and have it the next morning ( pazhaya sadam) for breakfast which is considered to be the most healthy South Indian food. But there may be some fasting / vrat days when we should not eat leftover rice. On those days, we hit our head to use it effectively by making idli, dosa or any other Indian style leftover cooked rice recipes to make our family members consume it without complaints. 

This Instant dosa recipe with leftover cooked rice is one such recipe. You can call it as Pazhaya sadam dosai in Tamil.  This dosa can be prepared instantly with some 30 minutes resting time. I have already tried this dosa recipe after watching some YouTube videos. But it did not come out to my expectation. Sendhil did not like it at all. He told its like soft godhumai dosai/ wheat flour dosa and felt there is some problem in the ratio of ingredients. So next time I altered the ingredients as per my family’s taste and came up with this recipe. It came out crispy in corners, Soft in the middle, golden and flavorful too. Sendhil had it without any objection. What else, this shows the success of this recipe, isn’t it ?? :P.  

As this is an instant dosa recipe, please do not avoid cooking soda and curd. Just follow the same recipe for the first time. Then you can alter the quantity of ingredients as per your taste. Lets see how to make use of the leftover cooked rice with this instant dosa recipe.

Check out my leftover cooked rice paniyaram recipe of you like.

Instant dosa Recipe with leftover cooked rice

Instant dosa recipe with lefover cooked rice / Pazhaya sadam dosai for easy breakfast and dinner.

Cuisine: Indian

Category: Instant breakfast

Serves: 7 dosa

Prep time: 30 Minutes

Cook time: 10 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cooked rice - 1 cup ( leftover white rice) Rice flour - 1 cup Wheat flour - 1/4 cup ( use 1/2 cup for wheat flavour) Semolina / upma rava/ coarse sooji - 2 tbsp ( Add 30 minutes before making dosa) Curd - 1/4 cup Salt & water - as needed Baking soda or cooking soda - 1/4 tsp Cooking oil - to drizzle over dosa

HOW TO MAKE INSTANT DOSA WITH LEFTOVER COOKED RICE

1. In a mixie jar, take leftover cooked rice, rice flour, wheat flour, curd, salt and baking soda.
2. Grind to a smooth paste adding required water.
3. Transfer the batter to a bowl. Add semolina  / rava and mix well.
4. Rest the batter for 15 to 30 minutes.
5. Heat dosa tawa. Spread a ladle of instant dosa batter.
6. Drizzle oil around the dosa. Cover cook in medium flame till bottom turns golden.
7. Do not flip it, Fold and remove the dosa. Serve hot for best taste.

LEFTOVER COOKED RICE DOSA - STEP BY STEP PICTURES

In a big sized mixie jar, take the leftover cooked rice, rice flour, wheat flour, curd, salt and baking soda. Add the required water ( I washed the curd bowl and added that water. So water looks white). Grind to a smooth paste. Transfer the batter to a bowl. The consistency of batter should be like our regular dosa batter. Do not make it watery. Add semolina / upma rava and mix well. Let the batter rest for 15 to 30 minutes. Check for the consistency and add very little water if needed. Heat dosa pan. Spread a ladleful of batter to thin or thick dosa by keeping the flame low. After spreading the dosa, increase the flame to medium.  Drizzle oil and cover the dosa with a lid.  Cook till the bottom of dosa turns golden brown. Color of this dosa depends on the quantity of wheat flour. Also This dosa takes slightly more time to cook than our regular dosa as we have added semolina/rava. So cook it patiently. Do not burn it. Adjust the flame accordingly. Do not flip the dosa. Fold and remove in a plate. Serve hot for best taste with your favorite chutney and sambar.

Note

If you like to add more wheat flour, you can add upto 1/2 cup. Similarly you can add less wheat flour too ( say 1/4 cup). Resting time for the batter is mandatory else dosa may not come out from the tawa and it doesn’t taste crispy. It may come out hard and chewy.  Never skip baking soda. It is a must to give softness to the dosa as its an instant dosa. You can use cooking soda / samayal soda as well. Do not add rava while grinding. You should add only after grinding the batter. You can also add baking soda after grinding the batter. The consistency of dosa batter should be thick but spreadable. Do not make it too thin or thick. For variations you can add finely chopped onion, green chilli, ginger, curry leaves and coriander leaves. Make it thick like uthappam.

Try this easy, instant leftover cooked rice dosa and enjoy with your favorite chutney, sambar or idli podi.

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Puran Poli With Wheat Flour – Wheat Flour Obbattu Recipe

Puran poli with wheat flour/ wheat flour obbattu – Recipe with step by step pictures
. Puran poli a popular festival sweet in Maharashtra. This sweet recipe is called by various names across India. They have small variations in ingredients and method of preparation. In Tamil, we call it as paruppu boli. In Kannada, its is obbattu / holige and Bobbatlu/ bobbattu in Telugu. After Ganesh chaturthi celebration, many of us must be thinking of using leftover chana dal pooranam that is prepared for kozhukattai / modak. Every year I make suzhiyan / susiyam using the leftover stuffing. So this year I prepared puran poli with wheat flour instead of maida for outer covering. It came out well and soft.

To make soft puran poli, I followed my chapathi / roti recipe  adding ghee and curd to make the dough. I rested the dough for 30 minutes and tried it. As I had already prepared Karnataka style obbattu/ holige, I followed the same steps and procedure for stuffing and rolling the puran poli. It came out so good. Myself and Sendhil liked it very much and had the same for our breakfast. I had a satisfaction of making obbattu without maida adding less oil/ ghee. Friends, If you have leftover pooranam/ Hooran/ stuffing prepared for the festival, you can make this puran poli recipe with wheat flour. You can make this poli thin or thick as you wish.

Check out my Karnataka style holige / Obbattu recipe with tips and tricks. 

Wheat Flour Puran Poli - Obbattu with wheat flour

Puran poli with wheat flour - Puran poli / Obbattu prepared with leftover chana dal puran

Cuisine: Indian

Category: Sweet

Serves: 5

Prep time: 30 Minutes

Cook time: 5 Minutes

Total time: 35 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml

For puran poli outer covering Wheat flour / Atta - 1 cup Water - as needed Salt - 1/4 tsp Curd - 1 tbsp Ghee or gingely oil - 1 tbsp Cooking oil - to drizzle puran poli while cooking For stuffing Chana dal - 1/2 cup Powdered jaggery - 3/4 cup Water - 1/4 cup ( to melt jaggery) Cardamom powder - 1/2 tsp Grated coconut - 1/4 cup

HOW TO MAKE PURAN POLI WITH WHEAT FLOUR

1. Wash and pressure cook chana dal in required water till soft.
2. Remove and drain the excess water. Mash or grind it coarsely.
3. Melt jaggery adding water. Strain the syrup. Add chana dal paste.
4. Add grated coconut, cardamom powder. Mix till thick like dough. Puran is ready.
5. Knead smooth dough with ingredients given above.
6. Make equal balls of puran and dough. Dust the dough ball with wheat flour.
7. Roll it and keep the puran balls. Seal and roll it thin or thick.
8. Heat dosa pan with oil. Cook the puran poli both the sides.
9. Remove and serve hot adding ghee on top. 

WHEAT FLOUR POLI/ OBBATTU - STEP BY STEP PICTURES

Prepare the stuffing / pooranam first. For this, pressure cook channa dal adding required water and a tsp of oil.Cook for 2-3 whistles in low flame. After the steam is released , mash the dal well with a ladle or grind it coarsely without water. Set aside.   To this mashed dal , add grated coconut and jaggery.  Mix till the mixture thickens and leave the sides of the pan & becomes non-sticky. Add cardamom powder. (If jaggery has impurities, boil and melt jaggery in little water Add this syrup to the cooked chana dal and cook till thick.)  Switch off the flame and allow it to cool. Make small lemon sized balls after the stuffing becomes warm. (TIP : If the pooran / Stuffing becomes watery and not thickens soon, you can add some besan flour ( say 1 to 2 tbsp) , mix without lumps and cook in medium flame till thick. Besan helps to thicken the stuffing soon.). Refrigerate the leftover stuffing till use. In a wide bowl, take the wheat flour, ghee, curd and salt. Mix well. Then add water gradually and make a smooth, non-sticky dough. Cover and let it rest for minimum 30 minutes. Take the dough after resting time. Make balls equal to or little lesser than the size of puran ball. Take one dough ball. Dust it with wheat flour or grease with oil. Roll it to palm size. Now place the stuffing ball in the middle. Seal the corners and flatten it slightly. Dust it again. Roll it gently to make a thick or thin puran poli. Arrange in a plate. Similarly make the remaining poli and arrange them without touching each other. Heat a dosa pan. Grease with oil or ghee. Drop the poli and cook till brown spots appear on one side. Flip and cook the puran poli on other side too.  Cook in medium flame patiently. Add ghee or oil if needed. Remove and arrange in a plate. Apply ghee on top to prevent drying. Cook the remaining poli and stack them one above the other to keep it soft. Enjoy hot or warm ! Store the leftover stuffing and dough in refrigerator.

Note

To make soft puran poli with wheat flour, you must add ghee or oil in the chapathi dough. Dough should be rested well to make soft obbattu. You can rest it for 30 minutes to 3 hours. If the puran / stuffing is watery and not thickening soon, you can add some besan flour and cook till it thickens. If the dough is too sticky, grease your hands with oil and roll the poli by patting it on a butter paper. If its non-sticky, you can dust in wheat flour and roll in a rolling pin. Always cook the poli in medium flame patiently till brown spots appear. Smear with ghee or oil whenever needed. Stack the cooked poli one above the other to keep it soft. Ghee helps to make the puran poli softer. But if you are health conscious, you can use gingely oil.

Try this yummy puran poli recipe with wheat flour and enjoy !

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Modak Recipe With Step By Step Pictures - Ukadiche Modak Recipe

Maharashtrian Modak recipe popularly known as Ukadiche modak in Marathi was in my try list for long time. Last year during Ganesh chaturthi I tried this modak along with fried modak recipe. But the modak shape was not satisfactory. I posted fried modak with wheat flour but skipped posting this steamed modak recipe. So this year I was determined to make ukdiche modak recipe and prepared it successfully after 2 attempts.

I watched a Maharashtrian modak video in YouTube which helped me lot to solve all my doubts and to make a good modak recipe after my flop shows. To make soft modak, dough should be kneaded smooth without cracks. I have used little milk as per the video recipe. So milk helped to keep this modak soft.

 Unlike South Indian kozhukattai recipe, this modak dough is prepared in a slightly different procedure. Water quantity used is very less here. But the coconut stuffing part is almost the same like thengai pooranam we prepare in Tamil nadu. 

Apart from shaping the modak, I din’t feel anything difficult in this recipe. Modak pleats are not perfect but I am happy that I could make a decent ones. Due to lack of time, I couldn’t capture a video. Next year I will surely make a video for better understanding. Ok, lets see how to make Modak recipe in step by step with picture.

Check out Fried modak recipe using wheat flour.

Modak recipe - Ukadiche modak recipe

North Indian modak recipe - Ukadiche modak recipe with step by step picture.

Cuisine: North Indian

Category: Modak recipe

Serves: 10 

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Idiyappam flour / Kozhukattai flour / Processed rice flour - 1 cup Water - 1 cup Milk - 2 tbsp Ghee - 1 tsp Salt - 1/4 tsp For stuffing Grated coconut - 1/2 cup Powdered jaggery - 1/2 cup Cardamom powder - 1/4 tsp Chopped nuts - 1 tbsp

HOW TO MAKE MODAK

1. To make modak, firstly prepare the coconut stuffing part.
2. Heat coconut and jaggery. Mix till it leaves the sides of pan.
3. Add cardamom powder, chopped nuts. Mix and set to cool.
4. For modak dough, heat water adding ghee and milk in a wide kadai.
5. When it roll boils, add rice flour. Switch off the flame and mix well.
6. Cover the kadai with a lid and rest for 10 minutes. Knead it well by dipping hands in water.
7. Make smooth dough and cover with wet cloth.
8. Shape the modak and fill the coconut stuffing. Seal it.
9. Arrange all the modak in greased idli plate and steam it for 10 minutes.
10. Switch off the flame. Remove the modak when warm. Enjoy !

MODAK RECIPE - STEP BY STEP PICTURES

For modak recipe, firstly make the coconut jaggery stuffing part. In a kadai, take the grated coconut and powdered jaggery. Mix well in medium flame till jaggery melts and mixes with coconut. Keep mixing in medium flame till the stuffing starts to leave the sides of pan. Check if you are able to roll a non-sticky, soft ball. Switch off the flame and let it cool. It will become crumbly once it cools down completely. In a kadai, heat 1 cup of water adding 1 tsp ghee and 2 tbsp milk. Let it come to a roll boil. Simmer the flame completely. Add rice flour, mix well to coat the rice flour with water. Do it quickly. Switch off the flame and cover the kadai with a lid. Rest for 10 minutes. Transfer the modak mixture to a plate. Keep a bowl with water for dipping the water. Dip your hands in water and gather the dough in the plate. Make a smooth, non-sticky dough. Knead well for 5 minutes. Dip your hands in water whenever needed while kneading the dough. Now cover the dough with a wet cloth. In a small bowl, take little water with few drops of oil. Use this water to dip your fingers while shaping the modak. Now start to make shapes. For this, take a lemon sized ball. Press it using your fingers to make a cup shape. Dip your fingers in water whenever its sticky or difficult to press. Make sure the corners of the cup is thin.  Press it with your finger and make pleats in equal intervals. Place 1 tbsp of stuffing inside the cup. Hold the top of modak with your fingers and keep rotating it gently to bring all the pleats together. Once the stuffing is completely covered, seal the top of modak and make a coconut shape. Dip the bottom of modak slightly in water+oil and arrange the modak in a plate or box. It helps to prevent sticking to the plate. Cover it to prevent drying. Make all the modak and arrange it. You can also make a half moon shape as shown in the above pictures. Heat water in a idli pot and let it come to a roll boil. Grease idli plate with oil and arrange the modak. After the water starts to roll boil, keep the idli plate with modak. Cook in high flame for 6 to 8 minutes. Switch off the flame and let the modak becomes warm. Then remove in a plate. Offer to Lord. Enjoy !

Note

Do not overcook the coconut, jaggery mixture. It will become hard and chewy. Do not add more water.Ratio of rice flour and water should be 1:1. Milk is added to bring softness and to make white colored modak. Always make the coconut stuffing first. Then make the dough. After making the dough, start to shape the modak immediately.Do not rest the dough for long time. Always cover the dough with a wet cloth while shaping the kozhukattai/ modak. Similarly keep the shaped modak covered till you steam it. Do not steam for long time. Modak may crack. Steam cook only for 6 to 8 minutes after the water in the idli pot roll boils.

Try this yummy North Indian style Ukadiche modak and enjoy !

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