3 KOZHUKATTAI VARIETIES | GANESH CHATURTHI RECIPES

    

Every year we make 3 kozhukattai varieties for Ganesh chaturthi prasadam. In this post, I’ve given how to make kozhukattai dough/Kolukattai maavu along with the recipes of ellu pooranam , sweet pooranam and ulundhu kozhukattai which we make every year. I learnt all these recipes from my MIL. 

Usually we make processed rice flour at home for the outer covering. This time I made the job easier with store bought idiyappam flour / kozhukattai flour . I have given some tips at the end of the post to get crack free, soft kozhukattai . Hope it will be useful for beginners. Do try these recipes , enjoy and get the blessings from Lord Ganesh !! 

Ok, lets see how to make varieties of kozhukattai recipe with step by step pictures below. Before that, Happy Ganesh chathurthi to all my blogger friends and readers. Hope you all had a great celebration.. For the past one week I have seen all the blogs filled with kozhukattai recipes. I was not able to do it. And now not too late, Iam posting the recipes of kozhukattai with a picture of celebration at our home.

Do check out this video of making Kozhukattai varieties !

Now coming to recipes with the required ingredients picture,

INGREDIENTS

FOR KOZHUKATTAI DOUGH
1 cup - 250ml

Processed Rice flour or  Idiyappam flour or kozhuakttai flour – 1 cup Water – 1.5 cups ( Quantity varies, so keep some excess hot water ready in hand) Oil – 1 tsp Salt –  1/2 tsp

METHOD

In a broad bowl , take the flour and add the salt. Mix well and set aside. Now in a bowl, take the required water and add a tsp of sesame oil. Let it boil for few seconds in high flame.When it starts to roll boil, switch off the flame and add the water to the flour little by little. Mix the flour with a wooden ladle. Add more water if required. Mix well and make a whole mass like chapatti dough. (initially you need a ladle to mix but when the dough becomes warm, mix it well with ur hands to make a soft , non- sticky dough..) Apply a tsp of sesame oil over the dough to cover it. ( this prevents the dough from drying) .Cover it with wet cloth and lid , set aside. Have a look at this VIDEO for more details Always make the pooranam first & then make the outer covering..

ELLU POORANAM KOZHUKATTAI

ELLU POORANAM
1 cup - 250ml

Check this link for easy no cook ellu pooranam kozhukattai 

Black sesame seeds – 1/4 cup Powdered jaggery – 1/3 to 1/2 cup Grated coconut – 1/4 cup Water – 3 tbsp Salt – a pinch

METHOD

In a kadai , dry roast the sesame seeds till it splutter with a nice smell. In a bowl, take the powdered jaggery and cover it with little water. After it melts , strain the impurities and then add the grated coconut, cardamom powder and roasted sesame seeds. Mix till it starts to leave the sides of pan and becomes thick. Do not mix for long time. It will become hard and difficult to roll balls. Remove in a plate and divide into small portions.  After it turns warm, roll into tight balls by greasing your hands with sesame oil. If the sesame seeds crumble while rolling, add 2 tsp water, mix well and again heat for a minute. Start rolling balls when warm. It will work.

HOW TO MAKE ELLU POORANAM KOZHUKATTAI

Take a big gooseberry sized ball from the dough and roll it by greasing ur hands. Pat it with ur palm and make it flat like a thattuvadai. Keep the ellu poorana ball in the center and bring all the corners towards the center and make a coconut shape.( Grease ur hands with oil whenever required) Follow the same for all the sesame seeds balls.

SWEET POORANAM | KADALAI PARUPPU POORANAM |

DAL POORANAM | THENGAI POORANAM

INGREDIENTS
1 CUP - 250ML

To make 15 to 20 kozhukattai

Chana dal \ Kadalai paruppu – 1/2 cup Powdered jaggery –  3/4 cup Grated coconut – 1/4 cup Cardamom – 3 nos (powdered) Water – 1/4 cup Salt – a pinch (optional)

HOW TO MAKE SWEET POORANAM - METHOD

Pressure cook chana dal by adding the required water and a drop of oil. Drain the water. Grind or mix well it to make a paste without adding water and set aside.  In a bowl, take the powdered jaggery and add little water to cover it.When its melted , strain to remove impurities OR if the jaggery is pure, add it directly to the mashed dal along with grated coconut. If using syrup, strain it. Wash the kadai and add the syrup, grated coconut and cooked dal, cardamom powder( please do not add water, the coconut itself leaves water which will be enough.) Mix well until the mixture leaves the sides and becomes a thick whole mass. ( Do not add water while adding the dal paste because the lesser you add the water, sooner the pooranam will start to leave the sides and becomes thick.. Stuffing will be ready) Make small balls out of the stuffing and keep ready. The unused stuffing can be refrigerated and used for 10 to 15 days.

TO MAKE SWEET POORANAM KOZHUKATTAI

I Used a ready made kozhukattai mould  to make a good shape. U can also try the shape which i mentioned under ellu kozhukattai to make coconut shape. I’ve explained using mould here. Take the mould, open it and grease it with gingely oil. Take a small ball from the Kozhukattai dough and keep it inside the mould. Just spread it all the sides till 3/4 of the mould by keeping the center empty. Now close the mould and press it with your left hand fingers. Now place the dal pooran ball in the center. Take a small berry sized ball and place it on the top of the dal pooranam and close it well. Now open the mould , you’ll get a nicely shaped kozhukattai. Follow the same for the remaining .. Steam it in idly pot for 10  mins and enjoy !!

NOTE:

• The same pooranam can be done using coconut alone. For that, chana dal is not needed. Just make the jaggery syrup , add the grated coconut , cardamom powder & mix till it leaves the sides.
• Remove & stuff it using the above said procedure.
• For thengai pooranam , jaggery can be less. i.e 1:1 would be enough.

ULUNDU KOZHUKATTAI / SPICY URAD DAL KOZHUKATTAI/UPPU KOZHUKATTAI

Ulundu pooranam

INGREDIENTS
1 cup - 250ml

Urad dal – 1/2 cup Green chillies – 2-3 nos Ginger – 1/2 inch piece Grated coconut -  1/4 cup Asafetida / hing – 1/4 tsp Salt – as needed to temper Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Curry leaves – few Hing –1/4 tsp

METHOD

Soak urad dal in water for 30 mins . Drain the water and grind it along with green chillies , hing , ginger and salt to a coarse paste without adding water. (just run the mixie once or twice)  In a idli pot , grease the idli plate and spread the ground urad dal mixture. Make a hole in the center for uniform cooking.. Steam it for 15 mins. After it cools down , crumble the mixture using ur hands and run it in the mixie once or twice for easy perfect crumbling and keep it ready. In a kadai, temper the mustard seeds, urad dal and curry leave with a pinch of hing. Then add the crumbled urad dal mixture and mix well. Finally add the grated coconut, mix well and switch off the flame.

TO MAKE ULUNDU KOZHUKATTAI

Take a big gooseberry sized ball of outer covering and press it with your palm to flatten it. Keep the filling in the center and fold one side to make a semi circle. Fold the edges towards inside to decorate it or leave it as it is ! Steam in idly pot for 10 mins and remove.

TIPS FOR MAKING KOZHUKATTAI WITHOUT CRACKS

Use good quality rice flour. If you are planning to make by grinding rice, buy raw rice ( in tamil nadu we call as “maavu arisi) i.e. the rice used for making rice flour..Its a different quality , not the one we use for pongal. It is cheaper in cost too. I use store bought rice flour - Idiyappam flour or Anil kozhukattai maavu. I always add 1.5 cups of water adding a tsp of oil for making dough. For home made rice flour , more water may be needed. i.e around 1.5-2 cups.. Always add the required water while making the dough.If the dough becomes sticky or dry , you’ll get crack. Keep the unused dough covered with a wet cloth and then with a lid while you make modakam. Its always better to prepare the outer covering after making pooranams/ stuffings to prevent the dough sitting for long time. U can refrigerate the unused dough covered by wet cloth be keeping in an air tight box & use the next day or the same evening. Pooranam can be prepared the previous day and refrigerated. Apply sesame/gingely oil in ur hands every time when you make the shape. Last but not the least , do not cook the kozhukattai in idli pot for long time which may lead to cracks.( maximum of 8-10 mins is enough) Always place the idli plate filled with kozhukattai after the water in the idli pot starts roll boiling.. This helps for quick cooking and also the kozhukattai remains white in color and crack free. U can identify the cooked kozhukattai by its shining look.. Always remove the kozhukattai after it becomes warm. Do not remove when it is hot. Kozhukattai may break. Wish you all a very happy Ganesh Chaturthi :) Here is the picture of our Ganesh Chaturthi celebration at home :)

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Homemade Ghee - How To Make Ghee From Store Bought Butter | நெய் காய்ச்சும் முறை

In this post, I have shared how to make ghee from store bought butter easily at home. I have used unsalted butter here. You can also use salted butter if you like. Procedure is the same. Before my marriage , I was not aware of making ghee at home. My mom used to buy ghee from a milk man who gives us fresh, flavourful ghee. 

When I was young, I used to eat the residued curry leaves/ Drumstick leaves which he brings specially for me. After marriage, I saw my MIL making ghee from store bought unsalted butter. I was amazed ! I learnt from her and now I can confidently make ghee on my own. 

Even beginners can try this ! It tastes & smells equal to the store bought ghee. Recently I found that adding jeera & red chilli gives a flavourful ghee & I tried it too. I usually make ghee very simply without adding them. But adding them sure enhances the flavour of ghee. This ghee won’t taste salty, you can use in sweets. Follow this if you like. Let’s see how to make ghee at home using unsalted butter with stepwise pictures and video!

How to make ghee from unsalted butter

How to make ghee at home using unsalted butter with stepwise pictures..

Cuisine: Indian

Category: Indian kitchen basics

Serves: 500ml

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Unsalted Butter – 500 gms ( I use Nandini) Buttermilk – 1/8 tsp / a drop Crystal salt – 1/4 tsp Curry leaves / Drumstick leaves – few Methi seeds – 1/4 tsp (optional)

HOW TO MAKE GHEE FROM BUTTER - METHOD

Take the butter out and put it in a wide, big vessel .( I normally use an aluminium pan which is almost three times bigger because while melting the froth raises till the rim of the vessel). Switch on the flame and start melting the butter by placing a wooden ladle. Keep the flame high and keep on stirring till the butter melts completely .( by stirring continuously , you’ll get less residue at the end). Now simmer the flame and mix well. It will boil and become frothy by producing big bubbles. It produces a hiss sound. After few minutes, the bubbles will cease and the froth rises. (make sure the flame is low).  Mix well and cook for sometime in low flame. It froths again and foams up. After a few seconds from rising, you’ll see tiny brown spots that appear on the top. As soon as you see a single brown spot, add little buttermilk & mix well. After you add the buttermilk, you’ll get a spluttering noise. Adding buttermilk is optional. Switch off the flame and mix well .U’ll see lot of brown spots. Remove the vessel from the stove. Add few curry leaves/ drumstick leaves & pinch of methi seeds, jeera and red chilli if using. After it cools down, the residue will settle down at the bottom and transfer the ghee alone to the desired bowl by straining it through a metal filter. Keep the bowl open for sometime. Then close it with a lid and use whenever required..   U  can use the residue by mixing in plain rice or by adding in sambar or pongal. I usually do this.

Note

U can add jeera and one whole red chilly while making ghee. It never changes the taste of ghee. It just enhances the aroma. U can use this ghee for making sweets without any doubt. But adding them are optional. I don’t use it often. Crystal salt is used for the residue to settle down easily. Adding methi seeds is optional. If you wish, add along with curry leaves at the end . ie. before switching off the flame. Drumstick leaves can also be added instead of curry leaves. U should be more careful when the brown spots appear. Keep the lights on in your kitchen and keep watching at this stage.I add curd as soon as I see a single brown spot. I mix it and switch off the flame. But my MIL waits for more spots to come. Also she removes the vessel from the stove and keeps it in a plate of water to cool down quickly.

 Homemade Ghee in Melted form

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Very good recipes Tags: how to make ghee, how to make ghee from butter, homemade ghee, how to make ghee from unsalted butter, how to make ghee from butter

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PULI MILGAI RECIPE | PULI MILAGAI PACHADI - TIRUNELVELI PULI PACHADI

Yesterday my parents visited me after so many months. I had a great time with them.I was craving to eat my mom’s food for long time. So I told my mom to prepare this puli pachadi which is the best accompaniment for dal rice/paruppu sadam. Some people call this as Puli milagai thokku. I also had this by mixing in plain rice adding sesame oil. It tasted like puliodharai. I have tried this as a side dish for ven pongal too. Lovely combination it is!!. 

When I was pregnant my mom had made this ‘n’ number of times for me as I wanted something tangy those days. Yesterday dal, pachadi , rasam & tindora fry was our lunch. It was yummy .Thank you amma. This pachadi can be stored for 3-4 days when refrigerated. Lets see Puli Milagai preparation below.

INGREDIENTS

For 2-3 people

Tamarind – Big gooseberry size Green chillies – 3 –4 nos (increase if u want more spicy) Sambar onion – 10 nos ( chop finely) Hing/ asafetida – 2 generous pinches Salt & water – as needed To temper: Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Curry leaves – a few

METHOD

Soak tamarind in water for 15 mins. Take the extract and set aside. Slit the green chillies and chop them into pieces. Chop the onions. In a kadai , heat oil and temper with mustard , urad dal , curry leaves. Now add the chopped onions and green chillies. Saute well and then add the tamarind extract. Add the required salt & hing. Let it boil for few mins. When it gets thicken, switch off the flame and transfer to a serving bowl. Enjoy with dal rice !!

NOTE

As the green chillies absorb all the tanginess, we usually eat it along with onions. So I chopped them finely and used here. If you are making for kids, just slit the chillies, cook and remove while eating. Please add more hing as it gives the flavour for this dish.

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Mushroom Biryani Recipe in Pressure Cooker | Kalan Biryani - Mushroom Recipes

This is my first post on Indian mushroom recipes. I started with a simple and easy mushroom biryani recipe in pressure cooker.  We call it as Kalan biryani in Tamil.  When I was young , I used to think mushroom is a non-veg food. So I never thought of  eating mushroom recipes. But after marriage , I tasted mushroom Manchurian in a vegetarian restaurant and loved it. I loved its softness. I tried the same for my daughter. She too liked it a lot. I’ll post that recipe later.

 This time I wanted to try a rice variety with mushroom to pack for my husband’s lunch box. I googled so many recipes, got the idea and tried in my own way. It tasted great. My husband and his friends liked it a lot. I felt very happy that my first mushroom recipe is a huge success. Soon I will try to update this post with step by step pictures.

INGREDIENTS
1 cup - 250ml

Mushroom – 5 nos (big) Green peas – 1/4 cup (optional) Cinnamon – 1 piece Cloves – 2 nos Cardamom – 1 no Biryani leaf – 1 small Big onion – 1 no Tomato – 2 nos ( very small.. if big use one) Ginger & garlic paste – 1 tsp Red chilli powder – 1 tsp Salt  - as needed Basmati rice – 1/2 cup ( soak rice in required water for 10 mins) Water – 1 cup Cooking Oil & ghee – 1 tbsp each To grind: Coriander leaves – 1/8 cup Mint leaves – 1/8 cup Cashews – 4 nos Fennel seeds – 1/2 tsp Lime juice – few drops

METHOD

Wash and clean the mushroom pieces by keeping little water in a bowl. Take the pieces out and wipe it with a clean cloth.  Cut each mushroom into 3-4 pieces of medium size. Set aside.. Wash &  Soak rice in the required water till use (1:2 ratio) ( say for 10 mins). Grind all the items given under “to grind” to make a smooth paste. In a cooker base heat oil and add cinnamon, cloves , cardamom and biryani leaf. Then saute onions , ginger & garlic paste till its raw smell disappears.. Now add the tomato pieces and saute till it turns mushy. Add red chilli powder , salt and turmeric powder. Add the mushroom pieces and the ground masala paste. Mix well and finally add the soaked rice with the required water. Cook for 1 whistle in low flame by adding a tbsp of ghee. Fluffy , yummy biryani is ready to serve with a simple raita !!

NOTE

For variations , lime juice can be added at the end before serving instead of adding tomatoes. U can also fry the basmati rice in ghee before soaking in water.. For cooking basmati rice , Rice and water quantity of 1:2 would be sufficient if you don't soak the rice for 30 minutes. I used 2.25 cups which made the rice little mushy. My husband likes that way. So I used more water. If served for guests, add more ghee while sautéing.

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Palak Paneer Recipe – How To Make Palak Paneer In Punjabi Restaurant Style

Recently I came across this Punjabi Restaurant style palak paneer recipe from HERE.  I have already tried Sindhi style palak paneer long back. As my husband doesn’t like paneer I don’t buy it often. I make paneer gravies very very rarely.  Even if I want to try, I first browse for some recipes which are close to restaurant taste. I can make him eat by telling “Its restaurant style “.  I tried PBM which was also a restaurant style recipe. 

Recently when I was browsing for punjabi restaurant style palak paneer recipe, I got this one. By seeing the comment section, I prepared this dish very confidently.

Yes, this recipe is “Truly a restaurant style recipe in 10 mins..”. My husband loved it.  Me too.

Please do not attempt this recipe without kasoori methi and garam masala. They are the star ingredients. As soon as I added kasoori methi and garam masala powder , the aroma that wafted through my house was awesome. I still remember that smell. I din't have fresh cream in my hand. So I used boiled milk with its skin which was also good in taste. Do try with fresh cream for your guests. They will be amazed!!

INGREDIENTS

Spinach/Palak leaves – 2 bunches (medium sized) Vegetable oil /Cooking oil  or butter - 2 tbsp Cumin seeds /jeera -  1 tsp Ginger, crushed – 1 inch piece ( I used G&G paste – 1 tsp) Garlic, crushed – 6 cloves Big onion ( finely chopped) –  1  Finely Chopped tomatoes – 4 nos ( I used very small tomatoes, if big use 2) Paneer, cubed (Indian cottage cheese) – 100 gms / 1 cup Dried fenugreek leaves (or kasoori methi) – 1 tsp (crush it well before use) Red chilli powder –3/4 - 1 tsp (adjust) Garam masala powder – 1/2 tsp Fresh thickened cream – 1 tbsp or Milk with skin / malai – 1.5 tbsp (less than 1/4 cup) Salt to taste Lemon juice – few drops ( add at the end , before serving)

HOW TO MAKE PALAK PANEER (RESTAURANT STYLE)

Remove spinach leaves from stems and wash it well.  Cook in boiling water for 3 to 4 minutes & then refresh in cold water, drain, squeeze out excess water and puree until smooth. Reserve this water and add to gravy. Alternately, you can saute the palak leaves in little oil along with one green chilli and grind to a paste.  ( add a tsp of sugar while it cooks which helps to retain its green color).  Chop tomatoes and onions.  Heat oil in a heavy pan.  Add cumin seeds, ginger & garlic paste and onions and fry until golden brown. Add tomatoes, salt and cook until they become soft and mushy.  Add the red chilli powder.    Saute for sometime and then add the spinach puree.  ( Keep the paneer cubes immersed in hot water till use) Add the paneer cubes. Stir  well and add kasoori methi ( crush it with your hands and add), garam masala powder. Boil for few mins. Add water if necessary. Gravy should be little thick in consistency . Add water accordingly as we are going to add milk skin/ malai in the next step. Add milk/ malai at the end. Mix well, leave it for a minute and switch off the flame. If you use fresh cream, add it,  mix well and switch off the flame. Add few drops of lemon juice if desired & Serve hot.

NOTE

Instead of blanching the leaves, you can also try sauteing them with little oil. Add sugar while you saute. I used red chilli powder here. Green chillies can also be used for variation and to get a greener gravy. But in the original recipe it is not mentioned. If you plan to add green chilly, saute it with leaves and then puree it along with the leaves. U can also try adding a pinch of fennel seeds powder while adding kasoori methi to get additional flavour. Boil some water in a bowl, switch off and put the paneer cubes till use. This keeps the paneer soft till end. No need to fry the cubes in oil. Its completely optional.

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Paruppu Rasam - Tamilnadu Style Dal Rasam Recipe

I make this Tamilnadu style paruppu rasam when I feel lazy to cook. It is different from the usual rasam in taste as well as texture. We add sambar powder instead of rasam powder and it would be thick in consistency. I add more crushed garlic which gives an excellent flavour. .I learnt this from my MIL. I make this in weekends along with a poriyal and thogayal. It makes a complete meal with a stir fry (poriyal) and appalam /papad as accompaniments..

INGREDIENTS
1 cup - 250ml

Toor dal – 1/4 cup Sambar powder – 1 tsp Turmeric powder – 1/4 tsp Tomato – 1 no (big) Tamarind – Small gooseberry size Garlic flakes – 10-15 nos Sugar – a pinch Salt & water- as needed To temper Oil / ghee – 1 tsp Mustard seeds – 1/2 tsp Methi seeds – 1/4 tsp Jeera – 1 /2 tsp Red chillies – 2 nos Curry leaves – few Coriander leaves – to garnish

HOW TO MAKE PARUPPU RASAM - METHOD

Pressure cook toor dal with a pinch of turmeric powder and a drop of oil. Mash it well .. Remove and set aside. In a kadai , add the tempering items in the same order. Then add the finely chopped tomato pieces and saute for a minute. Add the tamarind extract , sambar powder, turmeric powder , salt and a pinch of sugar. Peel the garlic and just crush it slightly with the rolling pin or with a mortar and pestle. Add the garlic pieces to the above mixture and allow it to boil for a minute. Then add the cooked and mashed toor dal. mix well and boil for few seconds. When it starts to roll boil , switch off the flame and remove. Garnish with coriander leaves and close it with a lid.. Serve hot by mixing with plain rice and ghee !!

NOTE

Garlic pieces will be half cooked. Crush it and add to give a nice flavour. This rasam wont be watery or clear. It would be little thick. So mix with a ladle every time before serving.. Tempering can be also be done at the end. Adding coriander leaves for garnishing is purely optional. Use it if you have. Curry leaves is sufficient.

Technorati Tags: Rasam,paruppu rasam,toor dal rasam,dal rasam,Dal,paruppu,Rasam for lunch

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Keerai Vadai Recipe / Spinach Vada - Ponnanganni Keerai Recipes

Recently when I went to my in-laws place, my MIL gave me lots of Ponnanganni keerai (Dwarf copperleaf / joyweed/ Sessile joyweed – pink variety. Generally known as water amaranth) grown in our garden.. I made sambar and kootu but still I had some left in my fridge. Its been a long time I am planning to make masala vada with spinach. So I tried this vada for first time.It was super cripsy , flavourful and yet soft inside.. We loved it.  My doter had 2 vadas. This shows the success of this recipe. 

INGREDIENTS
 1 cup - 200ml

Ponnanganni keerai / Any greens– 1/2 cup Chana dal – 1/2 cup Red chillies – 3-4 nos Jeera - 1/2 tsp Hing – 1/4 tsp Small onion – 10-15 nos (chopped roughly) Mint leaves – 1 handful Coriander leaves – 1 handful Curry leaves - few Salt & water – as needed Fennel seeds – 1 tsp (optional)

METHOD

Soak channa dal for 2 hours. Drain the water and grind along with red chillies,hing, salt &amp ,jeera and 2 tsp of water.. First run the chillies,salt and hing together.Then add the soaked channa dal and run once or twice.The dal should be coarsely ground.Some dal would be visible.. Wash and chop the greens finely..Set aside. Mix the keerai , onions , mint leaves and coriander leaves,curry leaves in a  bowl and check for salt. No need to add water. Heat oil in a deep frying pan and add a tbsp of hot oil to the vada batter. This helps in making the shape of vada properly and gives crispiness to the vada. Mix the batter and take a small ball shaped batter. Keep in the center of palm and pat it little to make thick patties. Deep fry in hot oil. To check the right temperature of oil , just drop a bit of batter. It raises immediately.. Now drop the vadas one by one and cook in simmer flame for even cooking. Flip the vadas after a few mins and cook on the other side. Make in batches..Remove the vadas and serve hot ! Enjoy with tea or with rice as an accompaniment like we had!!

NOTE

If you are planning to make masala vada , just follow the same recipe except spinach. Adding fennel seeds gives a nice flavour but I couldn't use as my hubby doesn’t like its taste.. I used pink variety keerai and I just ground the keerai once along with channa dal. So my vada was slighlty brownish yellow in color. U can make this vada with any greens..The point is just chop it very finely..Mulai keerai, arai keerai , siru keerai , murungai keerai can be used here.. Usually we add channa, toor and urad dal for masala vada . We call tat as “MUPARUPPU VADA”..But my mom told me to make with channa dal alone.. Yes , adding channa dal alone gives a nice , crispy vadas..

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Simple Onam Sadya Recipes - Kerala Onam Dishes

As Onam is nearing, I see lot of posts featuring Kerala onam recipes in blogosphere. After trying the andhra lunch thali successfully, I wanted to try a simple and easy Kerala lunch menu keeping onam festival in mind. When I was thinking about it, my neighbour showed me “Vanitha” magazine which was flooded with onam special recipes of “Pazhayidam Mohanan Namboothiri”. There were many ideas for onam sadya dishes including payasam. As the recipes were given by a popular chef, I tried everything confidently. 

My neighbour Mrs. Prema read all the recipes and translated everything patiently. Thanks a ton to her. Among those recipes, I picked some easy to make, simple dishes and prepared it. I reduced the given quantity as per my need and tried them. So I have mentioned the quantity what I used. We had a great onam lunch. Now after having my preparation, I really want to taste the authentic Onam sadya in Kerala..Wish I could get a chance. When you want to prepare onam special dishes, the choices are endless. My neighbour told they serve nearly 60 side dishes. Wow..!!.I started drooling!!..

Do check out my Onam sadya menu - 2 

I wanted to fill the banana leaf but I couldn’t. I should have kept Pazham, pappadam and nendhran chips which are the highlight in their menu. I was not able to do it. As this is my first Onam sadya post, I am not aware of the serving order. So I kept the dishes as I wished. Please excuse me. I dint prepare Avial as we used to make it regularly. U can see the recipe here. I wanted to try popular dishes which are new to me.They were really awesome in taste.. We loved it. 

Coconut oil and coconut are used as the main ingredients in their food. Even then the food was easily digestible .Yesterday my kitchen was filled with nice aroma of coconut oil. I have bookmarked some more recipes from that book. I’ll try everything and post it soon.
Coming to the recipes ,let me start with the sweet dishes.

SEMIYA PAYASAM

This Kerala style semiya payasam is very simple to make. The taste was excellent. My hubby who doesn’t like this payasam loved it a lot.. It can be served hot or cold. For variations, you can add badam powder at the end to give a kheer taste..

INGREDIENTS (1 cup - 250ml)

For 2- 3 people Semiya / Vermicelli – 1/4 cup Sugar – 4 tbsp  ( adjust) Milk – 1/2 ltr Water – 1/2 cup Cardamom powder – 1/4 tsp(optional) Ghee – 1 tbsp Cashews and dry grapes - few

METHOD

In a wide mouthed Kadai , add half tbsp of ghee and roast the vermicelli till it turns golden brown with a nice aroma. In a pressure cooker base , take the milk and water . Let it boil till it reduces to half in quantity.. Then add the roasted vermicelli and close the cooker. Leave it for a whistle and the semiya gets cooked well. (Semiya should not be mushy) Open the lid and add the sugar. Mix well. Add more milk if its too thick.Check for taste and add more sugar if required. Finally add the cardamom powder.. Boil for sometime. In a small kadai , take the remaining ghee and roast the cashews and dry grapes. Add on top of the payasam and garnish !! Serve hot or cold !

NOTE:

Cardamom powder is optional. It is not given in the actual recipe but I used it. U can add saffron threads soaked in warm milk which gives a nice color too.. My neighbour adds instant badam mix at the end which also tastes the best..

ELANEER PAYASAM / TENDER COCONUT PAYASAM

This elaneer should be watery in consistency. Usually the pulp of tender coconut should be grinded coarsely along with its water and prepared. But I just cut the pulp into small pieces as given in the book . I also added jaggery instead of sugar as mentioned in the book. But please add very less jaggery as we are adding condensed milk, honey and coconut milk at the end.

INGREDIENTS

Tender coconut -  2 nos ( take the pulp and water) Jaggery –  2-3 tbsp ( please add lesser quantity) Grated coconut – 1/2 cup ( to extract milk) Condensed milk – 2 tsp Honey – 1 tsp (optional)  ( i added a tsp) Water – Little Cardamom powder – A pinch (optional)

METHOD

Take the jaggery and melt to make a syrup by adding water just to cover it. Strain and remove the impurities. After it starts to boil, add the pulp of tender coconut ( I cut into bite sized pieces.. U can also use by grinding it coarsely).. U can even cook the pulp separately and add to jaggery. Let it boil for sometime. In the mean time , grind the grated coconut with water to extract the first milk. Set aside. Similarly take the second and third milk. Now add the third milk to the boiling jaggery mixture. After few seconds, add the second milk. Give a boil. Switch off the flame and add the first thick coconut milk. Mix well and allow it to cool down completely. Finally add the condensed milk and honey. Mix well and enjoy..

Note:

The color of this payasam varies according to the jaggery color. Mine was white in color as my jaggery was light yellow in color. Always add jaggery in lesser quantity. If sweet is less, you can add more syrup later. Condensed milk and honey should be added after the mixture cools down completely.

MEZHUKKUPURATTI / MIXED VEG STIR FRY

Mezhukkupuratti is a simple stir fry which can be made in minutes yet tastes delicious.

INGREDIENTS

Yam – 1/4 cup Plantain / Raw banana – 1/ 4 cup Carrot – 1/4 cup Turmeric powder – 1 Mustard seeds – 1/2 tsp Curry leaves – few Red chillies – 2 nos Green chillies – 2nos Salt & water – As needed

METHOD

Cut all the veggies uniformly of small square shaped pieces. Cook yam in pressure cooker.cook plantain and carrot together. Make sure everything is not over cooked and mushy. Now in a kadai , take the coconut oil and add the mustard seeds , cut chillies and few curry leaves. Add the veggies finally and toss well by adding the required salt.

MIXED VEGETABLE THORAN

INGREDIENTS

Grated Cabbage – 1/4 cup Carrot – 1/4 cup Big onion – 1 no Half cooked toor dal – 1/4 cup Ginger – 1/2 inch piece Turmeric powder – 1/2 tsp Chilli powder – 1/2 tsp Pepper powder – 1/2 tsp Salt – as needed Grated coconut – 3 tbsp To temper Coconut oil – 1 tbsp Green chilly – 1 no ( slit cut) Urad dal – 1/2 tsp Curry leaves – few

METHOD

Pressure cook toor dal for one whistle by keeping high flame. The dals gets half cooked. Grate the cabbage and cut carrot into small pieces. In a kadai, heat the coconut oil and temper with mustard seeds and urad dal. Then add the onion pieces. Saute well and add the ginger pieces , green chilly and curry leaves. Now add the cut vegetables , toor dal and mix well. Add all the powders one by one and mix well. Sprinkle little water and cover cook for sometime. Run the grated coconut once in mixie and add it at the end. Mix well and serve hot !!

PULI INJI / INJI CURRY

Among all these dishes, Puli inji secures the first rank.. We loved it a lot. It was very tasty. One can have a plate full of Dal rice or curd rice with this puli inji. Usually its very thick in consistency. But I made it little thin to suit our taste.  Please make it according to ur taste buds. But in the book, it was mentioned to make it thick. It stays good for more than a week. Use a clean spatula every time.

INGREDIENTS

Tamarind – A big gooseberry size Ginger – 2 finger size ( chop finely) Jaggery – 1 tbsp ( add more if reqd) Salt & water – as needed.. Chilli powder – 1/2 tsp Hing – 1/4 tsp To temper Coconut oil – 1 tbsp Mustard seeds – 1/2 tsp Pinched red chilly – 1 no Green chilly – 1 no (finely chopped ) Curry leaves – a few To dry roast & grind: Methi seeds – 1/2 tsp

METHOD

Soak tamarind in warm water for take the extract. Add chilli powder , jaggery and give a boil till it reduces to half in  quantity. In a kadai , add coconut oil and temper the items given above.. Add the finely chopped ginger pieces and saute well for few mins. U’ll get a nice aroma, Finally add everything to the tamarind mixture and allow it to roll boil . **In the mean time , dry roast methi seeds and powder it. When the tamarind mixture starts to thicken , switch off the flame and add the methi powder. Mix well & Close it with a lid Serve with dal rice / curd rice.. !

NOTE

• Puli inji is a spicy accompaniment. A tsp of it is sufficient for a plate of meals. It also aids digestion. Make sure this puli inji is in your menu if you plan to make kerala food..

KALAN

Kaalan tasted similar to mor kuzhambu. We mixed it in plain rice and enjoyed it.

INGREDIENTS

Sour curd – 1 cup Pepper powder – 1 tsp Yam – 1/4 cup ( chopped roughly) Green chilly –2 nos Curry leaves – a few Ghee – a tsp Turmeric powder – 1/4 tsp **Dry roasted methi powder – 1/2 tsp Salt & water – as needed To grind: Grated coconut – 1/4 cup Green chillies – 2 no Jeera – 1/2 tsp To temper Coconut oil – 1 tbsp Pinched red chilly – 1 no

METHOD

In  a pressure cooker , add the yam pieces, pepper powder, green chilly pieces and a tsp of ghee. Cook well. After opening the cooker, add the whipped curd, turmeric powder and salt. Let it boil. In the mean time, grind the items under “ to grind” to make a paste by adding little water. When the mixture reduces to half, add the ground paste. Boil well. Temper the mentioned items and mix to kalan. Switch off the flame and add the methi powder finally. It would be in the consistency of kootu / aviyal. Mix well and close with a lid to retain the aroma.

ASH GOURD KHICHDI / POOSANIKAI THAYIR PACHADI

Ashgourd pachadi simple and tasty accompaniment for dal rice.

INGREDIENTS

Ash gourd – 1/ 4 cup ( chop finely) Salt & water  - as needed Thick fresh curd – 1/2 cup To grind Grated coconut – 2 tsbp Green chillies – 2 nos To temper Coconut oil – 1 tbsp Mustard seeds – 1/4 tsp Urad dal – 1/4 tsp Hing – a pinch Pinched red chilly – 1 no Curry leaves - few

METHOD

Cook the ash gourd pieces with the required water and squeeze them well to remove its water content.Set aside Now in a kadai , temper all the items given above. Grind the coconut & green chillies to make a paste. In a bowl , take the ground coconut paste , tempered items , squeezed ash gourd pieces and the required salt. Mix well .. add the fresh , thich curd just before serving . Enjoy with paruppu sadam ..

ERISSERY

 Erissery is a semi dry , rice accompaniment which has lots of coconut. Adding more coconut gives a nice flavour for this dish. 

INGREDIENTS

Yam/ Chena – 1/4 cup Raw banana – 1/4 cup Pepper powder – 1 / 2 tsp Chilli powder – 1/2 tsp Turmeric powder – 1/4 tsp Salt & water – as needed. To grind Grated coconut – 1/4 cup Jeera – 1 / 2 tsp To temper: Coconut oil – 1 tbsp Urad dal –1/2 tsp Jeera – 1/2 tsp Grated coconut – 1/2 cup Curry leaves - few

Please note I have put grated coconut twice here. Use accordingly..

METHOD

Chop & cook the yam and banana pieces separately. Heat oil in a a kadai and shallow fry the cooked vegetables. Grind the items given above with little water to make a paste. After shallow frying the veggies , add the ground paste followed by chilli, pepper and turmeric powders. Mix well and allow it to boil sometime. In a kadai , heat coconut oil and temper with urad dal, jeera , curry leaves and grated coconut. Roast them well and add it to the boiling mixture. Mix well and switch off the flame..Enjoy !

KERALA SAMBAR / MIXED VEG SAMBAR

INGREDIENTS

Toor dal – 1/2 cup Potato – 1no Big onion – 1 /2 no Lady’s finger – 1/4 cup Drum stick – 1 no Turmeric powder – 1 / 4 tsp Chilli powder – 1.5 tsp Coriander seeds powder – 2 tsp Salt –  as needed Tamarind –  Small lemon size Dry roasted methi seeds powder – 1/2 tsp To temper Coconut oil – 1 tbsp Mustard seeds - 1/2 tsp Pinched red chilly – 1 no coriander leaves – to garnish

METHOD

Pressure cook dal and potato. Set aside.. Reserve the dal water for making rasam.. Soak tamarind in water and take the extract. In a kadai , heat coconut oil and saute the lady’s finger and drum stick pieces. Add all the powders.Saute quickly without burning. Immediately add tamarind extract, Cover and cook well. After the veggies are cooked add the cooked dal and boil well for few mins. Finally temper the items and add the methi powder. switch off the flame.. Garnish with coriander leaves.. In the serving bowl , place a banana leaf and pour the sambar. Close for sometime and then serve. This is the additional tip given in the book..

KERALA RASAM

INGREDIENTS

Cooked toor dal water – 1 cup Tamarind extract – 1 tsp Chilli powder – 1/2 tsp Hing – 1/4 tsp Water – 1/4 cup Jeera – 1/4 tsp Methi seeds –1 / 4 tsp Tomato – 2 nos Curry leaves – few To dry roast and powder Dhania – 1 tsp Pepper corns – 1 tsp to temper Coconut oil – 1 tbsp Pinched red chilly – 1 no Coriander leaves – to garnish

METHOD

In a kadai , dry roast dhania and pepper corns & powder them. Take the tamarind extract , chilli powder , 1 tomato ( crushed) , jeera , hing and methi seeds along with little water. Boil everything till it reduces to half. Then add the dal water , remaining 1 tomato(finely chopped) , rasam powder and the required salt. Boil for few mins. Remove and temper with mustard seeds and pinched red chillies. Garnish with coriander leaves..

KERALA PARIPPU CURRY

INGREDIENTS

Moong dal – 1/2 cup Turmeric powder – 1/2 tsp Red chilly – 1 no ( pinched ) Water & salt –as needed To grind Grated coconut – 2 tbsp Jeera – 1/4 tsp Green chilli - 1 no To temper Coconut oil – 1 tbsp Mustard seeds –1 /2 tsp & ginger pieces ( optional ) Pinched red chilly – 1 no Curry leaves – few

METHOD

Roast dal till raw smell emanates. Pressure cook the roasted dal with water , turmeric powder and a pinched red chilly.. Grind the coconut,chilli and jeera to make a paste. Mix it to the cooked dal and boil till it thickens. Remove and temper with the above items. Serve adding ghee !!

AVIAL

Please click on the picture to see the recipe for avial.

Do check out my Onam sadya menu - 2 

Easy Chakka pradhaman recipe

Kerala Paal payasam recipe

HAPPY ONAM TO ALL MY BLOGGERS AND FRIENDS. DO TRY THESE RECIPES AND HAVE A GREAT CELEBRATION !!

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